{"meta":{"query_hash":"05705f0770f6","filters":{"venue":"Food Quality and Preference"},"cohort_total":37,"direct_labels_cover":0,"predictions_cover":37,"exported":37,"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/05705f0770f6","api":"https://metacan.xera.ac/api/v1/cohort?venue=Food+Quality+and+Preference"},"results":[{"id":"W1984842026","doi":"10.1016/j.foodqual.2012.02.017","title":"Extraction of consumer texture preferences for yogurt: Comparison of the preferred attribute elicitation method to conventional profiling","year":2012,"lang":"en","type":"article","venue":"Food Quality and Preference","topic":"Sensory Analysis and Statistical Methods","field":"Agricultural and Biological Sciences","cited_by":64,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Vineland Research and Innovation Centre; University of Guelph","funders":"Natural Sciences and Engineering Research Council of Canada; National Science Council","keywords":"Ambiguity; Profiling (computer programming); Product (mathematics); Computer science; Sensory analysis; Strengths and weaknesses; Marketing; Sensory system; Set (abstract data type); Psychology; Business; Cognitive psychology; Social psychology; Mathematics; Statistics","score_opus":0.4167371071886555,"score_gpt":0.45805555628131717,"score_spread":0.04131844909266169,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1984842026","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.96698534,0.00027870463,0.031466417,0.00019973403,0.00009962633,0.00039186343,0.0004726572,0.000008330622,0.000097292934],"genre_scores_gemma":[0.97543955,0.0000067995147,0.024339793,0.000042875035,0.00004606056,0.000034653083,0.00006315376,5.5538226e-7,0.00002656481],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.99829924,0.00072328123,0.00044354095,0.00017482387,0.00020646039,0.00015267429],"domain_scores_gemma":[0.9970634,0.0022980666,0.00029696943,0.00005901567,0.00020935475,0.00007322002],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0013188749,0.00009474716,0.00028545037,0.00001065834,0.0001337065,0.000014369982,0.0001204504,0.00009019113,0.00006239858],"category_scores_gemma":[0.00070335396,0.000036437148,0.000087961664,0.00019388263,0.00006443462,0.000097090364,0.00003420817,0.000093090726,6.9908157e-7],"study_design_candidate":"observational","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00036669397,0.000377977,0.18189502,0.00022051614,0.00012997507,6.4508128e-9,0.0009927567,0.000034223667,0.5134111,0.039180916,0.00011450396,0.2632763],"study_design_scores_gemma":[0.00014207586,0.00042046816,0.85404795,0.00004679491,0.00008891906,5.083179e-7,0.0011051554,0.00026234685,0.13201472,0.009946668,0.0017977228,0.00012667221],"about_ca_topic_score_codex":0.00005906895,"about_ca_topic_score_gemma":0.00009283876,"teacher_disagreement_score":0.67215294,"about_ca_system_score_codex":0.0000056963904,"about_ca_system_score_gemma":0.000007807731,"threshold_uncertainty_score":0.14858638},"labels":[],"label_agreement":null},{"id":"W2004765925","doi":"10.1016/j.foodqual.2005.07.001","title":"International preferences for pork appearance: I. Consumer choices","year":2005,"lang":"en","type":"article","venue":"Food Quality and Preference","topic":"Meat and Animal Product Quality","field":"Agricultural and Biological Sciences","cited_by":142,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Agriculture and Agri-Food Canada","funders":"","keywords":"Marbled meat; Business; Preference; Advertising; Marketing; Economics; Biology; Animal science","score_opus":0.21002277869184938,"score_gpt":0.32882339093027,"score_spread":0.11880061223842064,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2004765925","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9898746,0.0009289157,0.000024190189,0.0032683017,0.00013780671,0.00023790845,0.0002410291,0.00006310931,0.0052241525],"genre_scores_gemma":[0.99768746,0.000234366,0.00038697346,0.00048352542,0.00059350015,0.000037617585,0.00005858784,6.420729e-7,0.0005173171],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.99885327,0.00010371649,0.00028189423,0.00036868782,0.00018426325,0.0002081711],"domain_scores_gemma":[0.999441,0.00020829782,0.0001137789,0.00005709046,0.00009388961,0.000085890155],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00061305455,0.00012917549,0.00017525183,0.0000068144345,0.0001899453,0.00009863316,0.00025802373,0.00008343543,0.00041035624],"category_scores_gemma":[0.00014526503,0.000054213277,0.00005462607,0.00007302431,0.00008932903,0.00023610356,0.00005929734,0.00010072901,0.000020967715],"study_design_candidate":"design_other","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00032221558,0.000195654,0.03733392,0.00010666019,0.00006638227,9.2996714e-8,0.00039163462,0.0000013234277,0.03560591,0.018768372,0.00081882003,0.906389],"study_design_scores_gemma":[0.00030410924,0.00043040956,0.4886844,0.00004372685,0.000010697598,0.0000016599276,0.00018292532,0.000030569234,0.004918077,0.008050472,0.497029,0.00031395227],"about_ca_topic_score_codex":0.00008122429,"about_ca_topic_score_gemma":0.00055968086,"teacher_disagreement_score":0.90607506,"about_ca_system_score_codex":0.0000067262254,"about_ca_system_score_gemma":0.000007277239,"threshold_uncertainty_score":0.4493113},"labels":[],"label_agreement":null},{"id":"W2030192796","doi":"10.1016/j.foodqual.2012.10.008","title":"Measuring consumer resistance to a new food technology: A choice experiment in meat packaging","year":2012,"lang":"en","type":"article","venue":"Food Quality and Preference","topic":"Economic and Environmental Valuation","field":"Economics, Econometrics and Finance","cited_by":145,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Alberta","funders":"","keywords":"Neophobia; Marketing; Business; Perception; Food safety; Quality (philosophy); Food packaging; Novel food; Willingness to pay; Food quality; Emerging technologies; Resistance (ecology); Food science; Psychology; Economics; Computer science","score_opus":0.4382954292074471,"score_gpt":0.29146767020325615,"score_spread":0.14682775900419093,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2030192796","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.98493665,0.008221385,0.0010689938,0.000818838,0.00009228385,0.00023638071,0.00003397891,0.00002845247,0.0045630136],"genre_scores_gemma":[0.9973788,0.00012542374,0.0017947457,0.00024189055,0.00003980591,0.00005221969,0.000003843308,0.000010636658,0.00035262233],"study_design_codex":"observational","study_design_gemma":"observational","domain_scores_codex":[0.99884105,0.000029386623,0.00045214876,0.0003327584,0.000035965146,0.0003087161],"domain_scores_gemma":[0.9994072,0.000059799222,0.0001353874,0.0002562721,0.000004913034,0.00013645401],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00058479427,0.00013081034,0.0002774125,0.0001521055,0.00006707766,0.000031284955,0.00011568959,0.00009524533,0.00011182873],"category_scores_gemma":[0.0001458598,0.00015976948,0.000026425974,0.00014517069,0.000038101796,0.0002920292,0.000096469244,0.00012751072,0.00019341963],"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":[0.000015836273,0.00006770047,0.91269535,0.000031692733,0.000027314065,4.9582994e-8,0.0024408584,0.000009091238,0.00018769708,0.08333497,0.00007789664,0.0011115548],"study_design_scores_gemma":[0.0008335544,0.00013040107,0.9520883,0.000087359535,0.0000055242685,7.981023e-7,0.0006062318,0.000011965939,0.0056072464,0.025054775,0.015155678,0.00041818595],"about_ca_topic_score_codex":0.00016252651,"about_ca_topic_score_gemma":0.0006169609,"teacher_disagreement_score":0.058280192,"about_ca_system_score_codex":0.000113858616,"about_ca_system_score_gemma":0.000008687541,"threshold_uncertainty_score":0.651521},"labels":[],"label_agreement":null},{"id":"W2037776344","doi":"10.1016/j.foodqual.2014.04.014","title":"Combining experimental auctions with a modified home-use test to assess rural consumers’ acceptance of quality protein maize, a biofortified crop","year":2014,"lang":"en","type":"article","venue":"Food Quality and Preference","topic":"Economic and Environmental Valuation","field":"Economics, Econometrics and Finance","cited_by":41,"is_retracted":false,"has_abstract":false,"route_ca_aff":false,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"","funders":"Canadian International Development Agency","keywords":"Tanzania; Willingness to pay; Quality (philosophy); Biofortification; Population; Biotechnology; Marketing; Business; Agricultural science; Economics; Environmental health; Socioeconomics; Biology; Medicine; Microeconomics","score_opus":0.4043614016671135,"score_gpt":0.30891948769131417,"score_spread":0.09544191397579932,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2037776344","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9893688,0.000095160074,0.007975061,0.00017206166,0.0000662611,0.00046953783,0.00030943326,0.000029705425,0.0015139779],"genre_scores_gemma":[0.9973714,0.000013268876,0.0020686793,0.00014223914,0.000013945371,0.00013096088,0.000033062955,0.000014466839,0.00021200132],"study_design_codex":"observational","study_design_gemma":"observational","domain_scores_codex":[0.99846846,0.00009037262,0.00074407726,0.00040404734,0.000061254344,0.00023176131],"domain_scores_gemma":[0.99886715,0.00017545854,0.00047236247,0.0003558581,0.000022070153,0.000107100575],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0008357807,0.00017775927,0.00045805087,0.00008200856,0.00014998694,0.0000842613,0.0001448635,0.000091476104,0.00013376663],"category_scores_gemma":[0.00016201595,0.00018944414,0.000050365114,0.000119334654,0.00017559022,0.00040536508,0.00008508712,0.00012545468,0.00003920981],"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":[0.00024514538,0.0004468359,0.65985155,0.00012300555,0.00008852725,1.1826315e-7,0.0023444323,0.00018973049,0.0072249323,0.32863182,0.000017404833,0.0008365038],"study_design_scores_gemma":[0.0012848122,0.00074102136,0.97975624,0.000057363617,0.000007781947,0.0000013382419,0.00085164345,0.00038208126,0.008374034,0.008003094,0.00013896203,0.00040160195],"about_ca_topic_score_codex":0.0006522501,"about_ca_topic_score_gemma":0.00016831991,"teacher_disagreement_score":0.32062873,"about_ca_system_score_codex":0.00006571661,"about_ca_system_score_gemma":0.00001622598,"threshold_uncertainty_score":0.7725308},"labels":[],"label_agreement":null},{"id":"W2044981414","doi":"10.1016/j.foodqual.2007.03.001","title":"Fusion of sensory and mechanical testing data to define measures of snack food texture","year":2007,"lang":"en","type":"article","venue":"Food Quality and Preference","topic":"Spectroscopy and Chemometric Analyses","field":"Chemistry","cited_by":15,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"McMaster University","funders":"","keywords":"Principal component analysis; Artificial intelligence; Pattern recognition (psychology); Computer science; Histogram; Texture (cosmology); Multivariate statistics; Quality (philosophy); Process (computing); Mathematics; Machine learning; Image (mathematics)","score_opus":0.49641606453639436,"score_gpt":0.3862186014129841,"score_spread":0.11019746312341028,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2044981414","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9937311,0.0013167266,0.0020254024,0.00007106789,0.000010472197,0.00004508805,0.00028533206,0.0000226328,0.0024922017],"genre_scores_gemma":[0.9963948,0.00006016276,0.0033906207,0.000048798734,0.00003430823,8.857947e-7,0.000025272213,0.000006310856,0.000038821698],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99881434,0.000033146174,0.0003962053,0.00033014105,0.00025328776,0.00017290405],"domain_scores_gemma":[0.9985101,0.0006300093,0.0001709143,0.00046527648,0.00011447766,0.000109219065],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0007449956,0.00012421912,0.00031911724,0.000061391445,0.000053061438,0.000010514334,0.0002386802,0.00013947747,0.00006269174],"category_scores_gemma":[0.0015140988,0.00010841014,0.00002222363,0.00030377283,0.00006816931,0.000062747735,0.0002949233,0.00017023784,5.4131175e-7],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00022813599,0.00014345092,0.016506556,0.0007792271,0.00012389285,7.0265475e-7,0.0003588701,0.0000013679573,0.9614718,0.002921008,0.00006174125,0.017403226],"study_design_scores_gemma":[0.00041337856,0.00046759413,0.02184989,0.00011641354,0.00013635596,0.000008176996,0.0007388068,0.00004115577,0.97338235,0.0023859078,0.00024422162,0.00021574755],"about_ca_topic_score_codex":0.00011015962,"about_ca_topic_score_gemma":0.00022773146,"teacher_disagreement_score":0.017187478,"about_ca_system_score_codex":0.000007683079,"about_ca_system_score_gemma":0.000027215814,"threshold_uncertainty_score":0.44208372},"labels":[],"label_agreement":null},{"id":"W2045075912","doi":"10.1016/j.foodqual.2005.07.005","title":"Use of feedback calibration to reduce the training time for wine panels","year":2005,"lang":"en","type":"article","venue":"Food Quality and Preference","topic":"Sensory Analysis and Statistical Methods","field":"Agricultural and Biological Sciences","cited_by":40,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Brock University","funders":"National Research Council Canada","keywords":"Panel data; Multivariate analysis of variance; Statistics; Variance (accounting); Econometrics; Mathematics; Computer science; Economics","score_opus":0.5211957845416898,"score_gpt":0.37732064392510967,"score_spread":0.14387514061658013,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2045075912","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99053997,0.000020359534,0.0027218163,0.006174144,0.00001282509,0.0001736772,0.00023464121,0.000011192721,0.00011140206],"genre_scores_gemma":[0.98939574,0.0000050217586,0.009653701,0.00051315955,0.00013094544,0.000010695759,0.000023906356,3.643002e-7,0.00026648043],"study_design_codex":"design_other","study_design_gemma":"observational","domain_scores_codex":[0.9991642,0.0002592957,0.00021930705,0.00015712836,0.00009000697,0.00011002876],"domain_scores_gemma":[0.9980812,0.0017043104,0.000064588654,0.000046009278,0.00004512351,0.000058759004],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0005659312,0.00006312586,0.00015438892,0.00000389896,0.00011282645,0.000042542768,0.00008426294,0.000040334853,0.00012987026],"category_scores_gemma":[0.00054683787,0.00002110233,0.000040182644,0.0001175281,0.00004338771,0.00007855348,0.000019931784,0.00004249102,0.0000022262864],"study_design_candidate":"design_other","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00013735562,0.00003878163,0.000109688684,0.000011207307,0.000023827462,2.9067486e-8,0.0009400384,0.00006201429,0.28235227,0.011707226,0.00024907122,0.70436853],"study_design_scores_gemma":[0.0005232627,0.004071579,0.68503237,0.00012245202,0.00017616109,0.0000045141187,0.0020926024,0.017484508,0.1336251,0.036555603,0.11944608,0.0008657705],"about_ca_topic_score_codex":0.000048621358,"about_ca_topic_score_gemma":0.000081788814,"teacher_disagreement_score":0.7035027,"about_ca_system_score_codex":0.00000260535,"about_ca_system_score_gemma":0.0000035040484,"threshold_uncertainty_score":0.14219882},"labels":[],"label_agreement":null},{"id":"W2075882365","doi":"10.1016/j.foodqual.2015.02.015","title":"Product selection for liking studies: The sensory informed design","year":2015,"lang":"en","type":"article","venue":"Food Quality and Preference","topic":"Sensory Analysis and Statistical Methods","field":"Agricultural and Biological Sciences","cited_by":12,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Ontario Universities’ Application Centre; McMaster University","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Product (mathematics); Product design; Computer science; Sensory system; Variety (cybernetics); Selection (genetic algorithm); Imputation (statistics); Marketing; Cognitive psychology; Psychology; Mathematics; Machine learning; Artificial intelligence; Business; Missing data","score_opus":0.776046502817835,"score_gpt":0.45167899850445614,"score_spread":0.3243675043133789,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2075882365","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9845983,0.0008139046,0.011245996,0.0023513583,0.00012268325,0.0005053608,0.00004578143,0.000053708576,0.00026295727],"genre_scores_gemma":[0.9897909,0.00007273861,0.009386314,0.00036664537,0.00016959899,0.000042726122,0.0000074674376,4.2973744e-7,0.00016315664],"study_design_codex":"design_other","study_design_gemma":"theoretical_or_conceptual","domain_scores_codex":[0.99878466,0.0005296361,0.00020983645,0.0001966471,0.00012816126,0.00015108153],"domain_scores_gemma":[0.99673784,0.0028811214,0.0000828091,0.00004047043,0.00019171278,0.00006606276],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0018048134,0.00008515851,0.00016652541,0.0000045669394,0.00025986563,0.00005122867,0.00008615495,0.000036934776,0.000009609394],"category_scores_gemma":[0.0030622724,0.000025689997,0.00003469946,0.00015266145,0.00007493992,0.0000768142,0.000026440148,0.00007720147,0.0000019218453],"study_design_candidate":"design_other","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000698174,0.000107977976,0.003946981,0.00012999821,0.00029380244,2.3701486e-7,0.005529863,0.000090610585,0.021523463,0.044449862,0.002380724,0.9208483],"study_design_scores_gemma":[0.0014059093,0.009677868,0.2083099,0.00015509817,0.00042515944,0.000025195397,0.029883036,0.006910927,0.04255535,0.57849056,0.12057123,0.0015897937],"about_ca_topic_score_codex":0.000040171813,"about_ca_topic_score_gemma":0.00029064793,"teacher_disagreement_score":0.91925853,"about_ca_system_score_codex":0.000013413783,"about_ca_system_score_gemma":0.000013631995,"threshold_uncertainty_score":0.36660475},"labels":[],"label_agreement":null},{"id":"W2090812923","doi":"10.1016/j.foodqual.2015.04.012","title":"The most valuable player may not be on the winning team: Uncovering consumer tolerance for color shades in roses","year":2015,"lang":"en","type":"article","venue":"Food Quality and Preference","topic":"Plant and animal studies","field":"Agricultural and Biological Sciences","cited_by":12,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Guelph; Vineland Research and Innovation Centre","funders":"","keywords":"Preference; Conjoint analysis; Advertising; Psychology; Business; Mathematics; Statistics","score_opus":0.4419863961416462,"score_gpt":0.3174522643877491,"score_spread":0.1245341317538971,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2090812923","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9917251,0.0005636413,0.0000010461549,0.0058271037,0.00004240222,0.0002293751,0.00016150145,0.000017282673,0.0014325636],"genre_scores_gemma":[0.99865746,0.0001330529,0.00001467518,0.0008474512,0.000057064855,0.0000584253,0.000005364575,5.1670395e-7,0.00022599616],"study_design_codex":"observational","study_design_gemma":"observational","domain_scores_codex":[0.9991724,0.00012901491,0.00015781453,0.00018057275,0.00014814935,0.00021205824],"domain_scores_gemma":[0.99808836,0.0017432359,0.000059722093,0.000027639366,0.000042259806,0.000038773112],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0009800623,0.00010037903,0.00013634724,0.00000272093,0.00046650923,0.00010435418,0.00017095575,0.000044201675,0.000006632952],"category_scores_gemma":[0.00032981441,0.000028819522,0.0000233719,0.00009223294,0.000092761504,0.00007097198,0.00007108998,0.00010232366,0.0000029817395],"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":[0.007102686,0.0006224706,0.46138182,0.00021979651,0.0003164328,0.000004147536,0.012165391,0.00061738875,0.16679116,0.20163062,0.03537788,0.11377021],"study_design_scores_gemma":[0.0006296745,0.0016900058,0.7401057,0.00016634718,0.000015581314,0.0000023030243,0.0058491854,0.00037163007,0.012459938,0.0068284543,0.23142701,0.00045418114],"about_ca_topic_score_codex":0.0003607813,"about_ca_topic_score_gemma":0.0058210953,"teacher_disagreement_score":0.27872387,"about_ca_system_score_codex":0.000010013888,"about_ca_system_score_gemma":0.000009532478,"threshold_uncertainty_score":0.3588059},"labels":[],"label_agreement":null},{"id":"W2581672000","doi":"","title":"9th Sensometrics, Ontario, Canada, 20-23 July 2008.","year":2010,"lang":"en","type":"article","venue":"Food Quality and Preference","topic":"Textile materials and evaluations","field":"Materials Science","cited_by":0,"is_retracted":false,"has_abstract":false,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":true,"ca_institutions":"","funders":"","keywords":"Environmental science","score_opus":0.12525501397865457,"score_gpt":0.29853901979549413,"score_spread":0.17328400581683956,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2581672000","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99335563,0.00005965861,0.000074356896,0.00043859074,0.001791345,0.00015737908,0.0005153785,0.00004620504,0.0035614509],"genre_scores_gemma":[0.9958355,0.000007159713,0.0010879701,0.00029701952,0.0001094846,0.000017165663,0.00003947861,0.000007616219,0.0025986065],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.9984977,0.00014608179,0.0003499942,0.00033593673,0.00036743528,0.00030281357],"domain_scores_gemma":[0.9990307,0.00018029378,0.00013081261,0.00036044215,0.0001263797,0.0001713493],"candidate_categories":["insufficient_payload"],"consensus_categories":[],"category_scores_codex":[0.00092561217,0.00014595852,0.00022811556,0.000048419686,0.0002530828,0.00016321425,0.0002188006,0.000100132034,0.0039114347],"category_scores_gemma":[0.000288371,0.00012939757,0.00002232262,0.00013585616,0.00008815607,0.00016192113,0.00009578517,0.00020609285,0.00015256713],"study_design_candidate":"bench_or_experimental","study_design_consensus":null,"about_ca_topic_candidate":true,"about_ca_topic_consensus":true,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00014825669,0.00021514996,0.009733825,0.0002325148,0.00004053576,0.0000061958276,0.0035454412,0.000040670555,0.90512574,0.01781531,0.05848962,0.004606742],"study_design_scores_gemma":[0.0008598741,0.0003193351,0.4999977,0.000037302518,0.00004878812,0.000019846068,0.00016511967,0.000029688254,0.11435974,0.008959715,0.37437463,0.00082826114],"about_ca_topic_score_codex":0.7607065,"about_ca_topic_score_gemma":0.99147993,"teacher_disagreement_score":0.790766,"about_ca_system_score_codex":0.000049153514,"about_ca_system_score_gemma":0.00081900624,"threshold_uncertainty_score":0.99699914},"labels":[],"label_agreement":null},{"id":"W2626817532","doi":"10.1016/j.foodqual.2017.06.002","title":"Applying appeal ratings and CATA for making word choices in messaging about food technology","year":2017,"lang":"en","type":"article","venue":"Food Quality and Preference","topic":"Organic Food and Agriculture","field":"Agricultural and Biological Sciences","cited_by":7,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Vineland Research and Innovation Centre","funders":"","keywords":"Appeal; Computer science; Psychology; Text messaging; Word (group theory); Advertising; Business; World Wide Web; Linguistics; Political science","score_opus":0.11355793265638857,"score_gpt":0.30590295129073186,"score_spread":0.19234501863434328,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2626817532","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99379665,0.0010095052,0.000005943351,0.00402757,0.00003836493,0.0004351502,0.00007626697,0.000052196407,0.0005583778],"genre_scores_gemma":[0.9992859,0.000082642764,0.00022902404,0.00012965311,0.000096118856,0.00011203309,0.000014624605,9.608957e-7,0.000049078895],"study_design_codex":"design_other","study_design_gemma":"observational","domain_scores_codex":[0.99895966,0.00004390185,0.00022407978,0.0003918026,0.000098922865,0.00028164755],"domain_scores_gemma":[0.9994665,0.00015526127,0.00019933056,0.000095830386,0.000033163862,0.000049922543],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000397461,0.00014928979,0.00023824128,0.000013818222,0.00070098153,0.0002577007,0.00033004727,0.0001660089,0.000008707223],"category_scores_gemma":[0.00018274251,0.000062590836,0.000025846837,0.00009705988,0.00011117912,0.00023651958,0.00023122707,0.00019164973,7.100486e-7],"study_design_candidate":"observational","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000103096,0.00013204655,0.175466,0.00038833282,0.000060828286,0.000001358795,0.0009730696,5.5832624e-7,0.11194546,0.028188903,0.00009690931,0.6826434],"study_design_scores_gemma":[0.0006026701,0.0007820334,0.9570686,0.00045601872,0.000020017944,0.000008041278,0.0020658234,0.000028059558,0.0061313813,0.014895179,0.01743783,0.00050429907],"about_ca_topic_score_codex":0.00010147427,"about_ca_topic_score_gemma":0.0045750677,"teacher_disagreement_score":0.7816026,"about_ca_system_score_codex":0.000007200471,"about_ca_system_score_gemma":0.0000057745415,"threshold_uncertainty_score":0.5391454},"labels":[],"label_agreement":null},{"id":"W2789367836","doi":"10.1016/j.foodqual.2018.03.012","title":"The shapes associated with the concept of ‘sweet and sour’ foods","year":2018,"lang":"en","type":"article","venue":"Food Quality and Preference","topic":"Multisensory perception and integration","field":"Psychology","cited_by":19,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"McGill University","funders":"","keywords":"Taste; Product (mathematics); Food science; Matching (statistics); Cognitive psychology; Psychology; Mathematics; Geometry; Statistics; Chemistry","score_opus":0.22707637132741304,"score_gpt":0.3888241504370284,"score_spread":0.16174777910961535,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2789367836","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.98718184,0.00019551207,0.00032111013,0.0011580342,0.00006198839,0.00013908712,0.00004441596,0.000018383973,0.010879627],"genre_scores_gemma":[0.9982185,0.000019716033,0.000018092034,0.0003622251,0.000042485317,0.000011630629,0.000004968549,0.0000037223947,0.0013186587],"study_design_codex":"theoretical_or_conceptual","study_design_gemma":"observational","domain_scores_codex":[0.99901927,0.00047094046,0.0001553126,0.00014363072,0.00010118451,0.00010964698],"domain_scores_gemma":[0.9991873,0.00041026907,0.000120414334,0.00014485444,0.000107247244,0.000029903007],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0004772971,0.00007490572,0.00010454331,0.000009813424,0.0002439384,0.000034094202,0.000091658636,0.00006976931,0.00051384815],"category_scores_gemma":[0.00010298496,0.00003623764,0.000015186525,0.000056325338,0.0006306987,0.00004241225,0.000020299001,0.00011131697,0.000010675008],"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":[0.0016304359,0.00032715997,0.023354156,0.000040151033,0.00075806974,4.5465507e-7,0.21558762,0.0000015486501,0.0053946087,0.59037215,0.018777734,0.14375593],"study_design_scores_gemma":[0.0006546713,0.001528605,0.97662896,0.000029747305,0.00002534828,0.0000023570647,0.008898329,0.00007512573,0.0004492396,0.001599553,0.00998837,0.00011968291],"about_ca_topic_score_codex":0.000105330204,"about_ca_topic_score_gemma":0.0016170449,"teacher_disagreement_score":0.9532748,"about_ca_system_score_codex":0.000003969007,"about_ca_system_score_gemma":0.000011004444,"threshold_uncertainty_score":0.5626277},"labels":[],"label_agreement":null},{"id":"W2810697546","doi":"10.1016/j.foodqual.2018.07.001","title":"Effect of sugar and acid composition, aroma release, and assessment conditions on aroma enhancement by taste in model wines","year":2018,"lang":"en","type":"article","venue":"Food Quality and Preference","topic":"Sensory Analysis and Statistical Methods","field":"Agricultural and Biological Sciences","cited_by":35,"is_retracted":false,"has_abstract":false,"route_ca_aff":false,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"","funders":"Canadian Seed Growers' Association","keywords":"Aroma; Chemistry; Food science; Taste; Flavor; Sugar; Psychology","score_opus":0.1026755815762135,"score_gpt":0.37557841453199187,"score_spread":0.2729028329557784,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2810697546","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.998184,0.00010723301,0.000559068,0.0003058694,0.000011111246,0.00012188054,0.00029085285,0.000006266021,0.00041369125],"genre_scores_gemma":[0.998753,0.00007547729,0.00094274635,0.00010942216,0.00001669645,0.000012332588,0.00006953446,4.0336988e-7,0.000020387432],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.99879164,0.00052797486,0.0002204384,0.00023761255,0.00011454744,0.00010781768],"domain_scores_gemma":[0.99907535,0.00070363644,0.00007442615,0.000043335272,0.000034163302,0.00006907464],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00050628604,0.00009925826,0.00023277942,0.000009802188,0.00012134845,0.000026001131,0.000044764038,0.0000503304,0.000057036334],"category_scores_gemma":[0.00006182291,0.00004297423,0.000017896742,0.00008615483,0.00017584248,0.000050815397,0.000029623214,0.00007525474,6.325752e-7],"study_design_candidate":"bench_or_experimental","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00031374776,0.00020926615,0.010418586,0.0001033338,0.00004217206,5.141108e-7,0.00016210641,0.000004653064,0.9210467,0.016141571,0.00012377139,0.051433623],"study_design_scores_gemma":[0.0005726118,0.009098935,0.8464603,0.00014912571,0.000058500955,0.0000020656482,0.0001017383,0.0040261545,0.120064706,0.019082243,0.00011117365,0.0002724631],"about_ca_topic_score_codex":0.00006956939,"about_ca_topic_score_gemma":0.0001261061,"teacher_disagreement_score":0.8360417,"about_ca_system_score_codex":0.0000050652548,"about_ca_system_score_gemma":0.000002761839,"threshold_uncertainty_score":0.17524382},"labels":[],"label_agreement":null},{"id":"W2900872559","doi":"10.1016/j.foodqual.2018.11.016","title":"Application of TCATA to examine variation in beer perception due to thermal taste status","year":2018,"lang":"en","type":"article","venue":"Food Quality and Preference","topic":"Sensory Analysis and Statistical Methods","field":"Agricultural and Biological Sciences","cited_by":26,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Brock University","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Taste; Variation (astronomy); Perception; Food science; Psychology; Advertising; Business; Chemistry; Physics","score_opus":0.17170560760184406,"score_gpt":0.3505041101435821,"score_spread":0.17879850254173807,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2900872559","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.98512477,0.000007601475,0.013895311,0.000423079,0.000017590908,0.0001658236,0.0001571521,0.0000074357367,0.0002012594],"genre_scores_gemma":[0.9958706,0.0000015604504,0.003741005,0.0002483224,0.000059512975,0.000022976395,0.000034257802,3.5014705e-7,0.000021413338],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.9989368,0.00036555075,0.00022360754,0.00022066207,0.00013106606,0.00012231893],"domain_scores_gemma":[0.99950147,0.0002304955,0.00005810202,0.000057486766,0.00007563179,0.00007680545],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0006720229,0.00005963576,0.0001424282,0.000015030777,0.000071326955,0.000014458694,0.00008379562,0.000036661895,0.00011471475],"category_scores_gemma":[0.00016452634,0.00002800282,0.000014831411,0.0002910668,0.000026836626,0.000041306386,0.000052830866,0.0000486287,0.000010782876],"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":[0.00012468918,0.0000663938,0.0049578915,0.000008247136,0.000005254295,6.363023e-8,0.001355599,0.000018311972,0.62680393,0.0041031702,0.000007992826,0.36254844],"study_design_scores_gemma":[0.000051116524,0.0007541581,0.99468,0.0000059378663,0.000005389923,2.3937446e-7,0.0002472275,0.00037533414,0.0013068032,0.0020884695,0.00041041718,0.000074896714],"about_ca_topic_score_codex":0.0010077979,"about_ca_topic_score_gemma":0.0015882618,"teacher_disagreement_score":0.98972213,"about_ca_system_score_codex":0.00001087088,"about_ca_system_score_gemma":0.000003007813,"threshold_uncertainty_score":0.15234958},"labels":[],"label_agreement":null},{"id":"W2915111008","doi":"10.1016/j.foodqual.2019.02.007","title":"Liking and consumption of vegetables with more appealing and less appealing sensory properties: Associations with attitudes, food neophobia and food choice motivations in European adolescents","year":2019,"lang":"en","type":"article","venue":"Food Quality and Preference","topic":"Sensory Analysis and Statistical Methods","field":"Agricultural and Biological Sciences","cited_by":64,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Université Laval","funders":"Erzincan Üniversitesi","keywords":"Neophobia; Consumption (sociology); Food choice; Psychology; Food science; Sensory system; Environmental health; Medicine; Developmental psychology; Biology","score_opus":0.21131807844967704,"score_gpt":0.30534024264344306,"score_spread":0.09402216419376602,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2915111008","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9986793,0.0006002821,0.0001834203,0.00010538184,0.00000752319,0.00022736832,0.00011554293,0.000015297897,0.00006588391],"genre_scores_gemma":[0.9987839,0.00013251907,0.00097561575,0.000055918514,0.00001689219,0.0000041707976,0.000019991094,0.0000018165344,0.000009191603],"study_design_codex":"observational","study_design_gemma":"observational","domain_scores_codex":[0.99858314,0.00049665687,0.00027158268,0.00033258367,0.00015265757,0.00016338764],"domain_scores_gemma":[0.99921167,0.00041906268,0.00016718075,0.000056394732,0.00007188583,0.00007381829],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00058718026,0.00013607275,0.0002852849,0.00002225005,0.00017750425,0.000080833415,0.00005489884,0.000055968747,0.0000027724784],"category_scores_gemma":[0.00012011615,0.000062012194,0.0000130927165,0.00014779506,0.00014128322,0.0001378154,0.00005272084,0.00014783691,1.9637743e-7],"study_design_candidate":"observational","study_design_consensus":"observational","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00003958548,0.000058788617,0.98195744,0.0003295393,0.000049666996,2.0179766e-7,0.00093828014,0.000027511753,0.00961463,0.0012238488,1.4155296e-7,0.005760371],"study_design_scores_gemma":[0.00035822747,0.0005762457,0.99663866,0.00060480426,0.000032325584,0.0000024285703,0.00096565386,0.00018589995,0.00026827204,0.0001989986,0.0000096045105,0.00015889709],"about_ca_topic_score_codex":0.00028035592,"about_ca_topic_score_gemma":0.003157978,"teacher_disagreement_score":0.014681208,"about_ca_system_score_codex":0.000007829698,"about_ca_system_score_gemma":0.0000064883716,"threshold_uncertainty_score":0.2528784},"labels":[],"label_agreement":null},{"id":"W2970764197","doi":"10.1016/j.foodqual.2019.103780","title":"Motives for luxury seafood consumption in first-tier cities in China","year":2019,"lang":"en","type":"article","venue":"Food Quality and Preference","topic":"Culinary Culture and Tourism","field":"Agricultural and Biological Sciences","cited_by":43,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Guelph","funders":"Dalhousie University; University of Waikato; Department of Agriculture, Nova Scotia","keywords":"Consumption (sociology); China; Advertising; Business; Agricultural economics; Geography; Economics; Art; Aesthetics","score_opus":0.11559983066271236,"score_gpt":0.28052842710152653,"score_spread":0.1649285964388142,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2970764197","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9969077,0.000367315,0.0000024936107,0.001127394,0.000061386,0.0003658329,0.000090384194,0.000017325998,0.0010601511],"genre_scores_gemma":[0.99911416,0.00012234683,0.000037245583,0.000096122145,0.000050833867,0.000036065914,0.00005451941,4.689217e-7,0.00048824548],"study_design_codex":"observational","study_design_gemma":"observational","domain_scores_codex":[0.9992433,0.000085848864,0.0001846863,0.00023707903,0.00007942323,0.00016963521],"domain_scores_gemma":[0.99966496,0.00019690538,0.000049005692,0.00003973579,0.000014664274,0.0000347513],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00027731,0.00009571125,0.00016835312,0.000011381979,0.000059689304,0.000032152126,0.00009067931,0.00009903709,0.0001589239],"category_scores_gemma":[0.000032217962,0.000041358253,0.00003438217,0.00008899489,0.000036487072,0.00015761233,0.00003931934,0.00010649725,0.000010253196],"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":[0.00038189712,0.00025666278,0.95669985,0.00030068075,0.000018311817,0.0000011733182,0.00503608,0.000013461811,0.0053141117,0.011398497,0.00028471116,0.020294579],"study_design_scores_gemma":[0.00032731332,0.0004913931,0.985143,0.00005334776,0.0000021482085,9.55178e-7,0.00045469397,0.000024092426,0.00027987,0.009356762,0.0037341884,0.00013220712],"about_ca_topic_score_codex":0.00027897142,"about_ca_topic_score_gemma":0.0059323157,"teacher_disagreement_score":0.028443195,"about_ca_system_score_codex":0.000009817456,"about_ca_system_score_gemma":0.0000036196768,"threshold_uncertainty_score":0.33103716},"labels":[],"label_agreement":null},{"id":"W3115375345","doi":"10.1016/j.foodqual.2020.104170","title":"Conceptualizing “free-from” food consumption determinants: A systematic integrative literature review focused on gluten and lactose","year":2020,"lang":"en","type":"article","venue":"Food Quality and Preference","topic":"Consumer Attitudes and Food Labeling","field":"Medicine","cited_by":35,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Alberta Ministry of Agriculture and Forestry; University of Alberta","funders":"","keywords":"Systematic review; Gluten free; Consumption (sociology); Lactose; Psychology; Food science; Gluten; MEDLINE; Sociology; Chemistry; Social science","score_opus":0.18691129424482505,"score_gpt":0.34916092929049364,"score_spread":0.16224963504566858,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3115375345","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.6500109,0.34528592,0.00018081236,0.002393766,0.000058381516,0.0014159492,0.00036758216,0.000096753225,0.00018993767],"genre_scores_gemma":[0.9777787,0.017583039,0.0004278108,0.0040396773,0.000042437325,0.00005940187,0.00004269692,0.000013474604,0.000012768357],"study_design_codex":"systematic_review","study_design_gemma":"systematic_review","domain_scores_codex":[0.9982035,0.00037793219,0.0005471962,0.00046128393,0.00022664134,0.00018341327],"domain_scores_gemma":[0.9986074,0.00046990145,0.00021928508,0.0003437896,0.000120130426,0.00023947436],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00035520768,0.00025903046,0.0008397245,0.00003201002,0.00009267262,0.00008110398,0.00011675124,0.00012396157,0.000034012737],"category_scores_gemma":[0.0011368626,0.00018368801,0.00007210483,0.00014203189,0.00009693847,0.00014247511,0.00010421341,0.00037550792,0.000008920592],"study_design_candidate":"systematic_review","study_design_consensus":"systematic_review","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0031029123,0.00055319065,0.038640983,0.7875674,0.0035885586,0.000111919464,0.076466165,3.4909934e-7,0.005407402,0.024971085,0.00075792253,0.058832143],"study_design_scores_gemma":[0.01222185,0.01713073,0.048472453,0.9032333,0.005261921,0.00018228784,0.0023064043,0.0007920648,0.0038954576,0.0031907551,0.0012839815,0.002028782],"about_ca_topic_score_codex":0.000014838708,"about_ca_topic_score_gemma":0.000095810145,"teacher_disagreement_score":0.32776782,"about_ca_system_score_codex":0.000017932705,"about_ca_system_score_gemma":0.00003702057,"threshold_uncertainty_score":0.749058},"labels":[],"label_agreement":null},{"id":"W3200913917","doi":"10.1016/j.foodqual.2021.104402","title":"Economic hardship, ontological insecurity, and household food waste","year":2021,"lang":"en","type":"article","venue":"Food Quality and Preference","topic":"Food Waste Reduction and Sustainability","field":"Agricultural and Biological Sciences","cited_by":13,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Lethbridge","funders":"University of Lethbridge","keywords":"Overconsumption; Food waste; Food insecurity; Feeling; Consumption (sociology); Work (physics); Economics; Food security; Sample (material); Coronavirus disease 2019 (COVID-19); Business; Psychology; Social psychology; Sociology; Agriculture; Financial crisis","score_opus":0.17687301687110057,"score_gpt":0.2747148739982583,"score_spread":0.0978418571271577,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3200913917","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9946507,0.000982051,0.0000020509463,0.0027753545,0.00009889581,0.00011720371,0.00018255315,0.000059677346,0.0011315041],"genre_scores_gemma":[0.99920505,0.00025764227,0.00003909893,0.0002654587,0.00010494308,0.000010948285,0.000026615638,6.79804e-7,0.000089538255],"study_design_codex":"design_other","study_design_gemma":"observational","domain_scores_codex":[0.9985983,0.00033691572,0.00025820805,0.0004603928,0.00010962173,0.0002365654],"domain_scores_gemma":[0.99942136,0.00020337556,0.00006495388,0.00009181202,0.000049148537,0.00016933269],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00037994006,0.0001420852,0.00024540554,0.000006510976,0.0002090567,0.00012624747,0.00011020246,0.00014840778,0.00011611718],"category_scores_gemma":[0.00012072208,0.00006545606,0.000057182762,0.00008625387,0.00015501966,0.00014567195,0.00018506899,0.00018388784,0.000001992885],"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":[0.000467368,0.0008460439,0.12857875,0.00048589247,0.00019594561,0.0000141155615,0.0019954355,0.000013410627,0.019382784,0.21659997,0.00072479085,0.63069546],"study_design_scores_gemma":[0.0005383294,0.0023080457,0.8990766,0.000033401062,0.000023864484,0.00007037912,0.020049041,0.000026898348,0.0064673075,0.058271524,0.012523852,0.00061078137],"about_ca_topic_score_codex":0.00012474552,"about_ca_topic_score_gemma":0.0033227184,"teacher_disagreement_score":0.7704978,"about_ca_system_score_codex":0.000023097236,"about_ca_system_score_gemma":0.000028744334,"threshold_uncertainty_score":0.26692206},"labels":[],"label_agreement":null},{"id":"W3211956384","doi":"10.1016/j.foodqual.2021.104456","title":"An analysis of the sensory properties, emotional responses and social settings associated with non-alcoholic beer","year":2021,"lang":"en","type":"article","venue":"Food Quality and Preference","topic":"Sensory Analysis and Statistical Methods","field":"Agricultural and Biological Sciences","cited_by":31,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Acadia University","funders":"","keywords":"Perception; Psychology; Focus group; Consumption (sociology); Medicine; Clinical psychology; Marketing","score_opus":0.22885854642460218,"score_gpt":0.33085004375753096,"score_spread":0.10199149733292878,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3211956384","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9982524,0.000051538587,0.000036742855,0.0011125751,0.000007648106,0.000047250298,0.000412969,0.000008673626,0.00007020842],"genre_scores_gemma":[0.99923134,0.000007864972,0.00020504105,0.00034046196,0.000019882762,0.0000026070015,0.000057138048,4.6918845e-7,0.00013519278],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.9979643,0.0012385844,0.00020671042,0.00025234968,0.00021747273,0.00012056785],"domain_scores_gemma":[0.99897176,0.00063584285,0.00012135655,0.000056915913,0.0001676597,0.000046475358],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00067260675,0.000087592605,0.00027592023,0.000010720917,0.0002928022,0.00005040141,0.00008077196,0.000073890835,0.000080806705],"category_scores_gemma":[0.00039272237,0.000029425692,0.000065001004,0.00046261857,0.00019072743,0.00005613379,0.00004144135,0.00010161552,1.3948085e-7],"study_design_candidate":"observational","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0005428324,0.0005625015,0.40445247,0.00008307569,0.002136387,0.0000036354966,0.004552784,0.000038906608,0.5308215,0.0114207985,0.000027028653,0.04535808],"study_design_scores_gemma":[0.00007598727,0.00016216257,0.9942895,0.000017178363,0.00028733278,9.314611e-7,0.00076029846,0.00042596392,0.0033386073,0.00049239903,0.000054296655,0.00009530022],"about_ca_topic_score_codex":0.00010444296,"about_ca_topic_score_gemma":0.0013059626,"teacher_disagreement_score":0.5898371,"about_ca_system_score_codex":0.0000060209986,"about_ca_system_score_gemma":0.000015979182,"threshold_uncertainty_score":0.22520275},"labels":[],"label_agreement":null},{"id":"W4212872900","doi":"10.1016/j.foodqual.2022.104570","title":"Motivated to eat green or your greens? Comparing the role of motivation towards the environment and for eating regulation on ecological eating behaviours – A Self-Determination Theory perspective","year":2022,"lang":"en","type":"article","venue":"Food Quality and Preference","topic":"Environmental Education and Sustainability","field":"Environmental Science","cited_by":27,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Ottawa","funders":"","keywords":"Psychology; Perspective (graphical); Eating behavior; Intervention (counseling); Social psychology; Ecology; Medicine; Obesity; Mathematics; Biology","score_opus":0.10831600783125289,"score_gpt":0.3177392880044291,"score_spread":0.20942328017317619,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4212872900","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9972595,0.000018086545,0.00033083564,0.0008211214,0.000016850427,0.0009647635,0.000028486533,0.000017192075,0.0005431837],"genre_scores_gemma":[0.998962,0.0000021494525,0.0004944738,0.00017239772,0.000009538924,0.00022899761,0.000013032154,0.000006100988,0.00011129818],"study_design_codex":"observational","study_design_gemma":"observational","domain_scores_codex":[0.9983867,0.0006189279,0.0002448288,0.00031964466,0.00028265928,0.00014723574],"domain_scores_gemma":[0.99906266,0.0005188929,0.0001672337,0.00019389605,0.000010289973,0.00004703738],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0013563986,0.00011539512,0.00012776622,0.00002093861,0.0007019947,0.000022756942,0.00015326189,0.000035443867,0.00023381911],"category_scores_gemma":[0.00026623067,0.00007431794,0.000029883748,0.00010273977,0.00015755142,0.0000996752,0.0002877455,0.00014709255,7.7304014e-7],"study_design_candidate":"observational","study_design_consensus":"observational","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00048395025,0.000540159,0.8611819,0.00003872949,0.000024250912,1.3481699e-7,0.06794855,0.004934592,0.0024450975,0.012414381,0.0000072999283,0.049980916],"study_design_scores_gemma":[0.00020628826,0.00079799036,0.95446485,0.0000062318045,0.000017732345,0.000001290763,0.027464781,0.0029099034,0.0006141258,0.013350146,0.000067863926,0.00009878463],"about_ca_topic_score_codex":0.000500587,"about_ca_topic_score_gemma":0.00007449639,"teacher_disagreement_score":0.09328292,"about_ca_system_score_codex":0.00036740603,"about_ca_system_score_gemma":0.000011454593,"threshold_uncertainty_score":0.5399246},"labels":[],"label_agreement":null},{"id":"W4321205017","doi":"10.1016/j.foodqual.2023.104830","title":"Open to experiencing…meat alternatives? The HEXACO personality model and willingness to try, buy, and pay among omnivores","year":2023,"lang":"en","type":"article","venue":"Food Quality and Preference","topic":"Behavioral Health and Interventions","field":"Psychology","cited_by":18,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Acadia University; University of Lethbridge","funders":"University of Lethbridge","keywords":"Willingness to pay; Popularity; Openness to experience; Business; Personality; Marketing; Animal welfare; Economics; Psychology; Social psychology; Microeconomics; Biology; Ecology","score_opus":0.47169759893589236,"score_gpt":0.5006397880543586,"score_spread":0.028942189118466244,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4321205017","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9942301,0.00019500975,0.0003998836,0.0025642358,0.00019050905,0.000641101,0.00019367953,0.000044893048,0.0015405873],"genre_scores_gemma":[0.99613005,0.00003799061,0.00012450299,0.0008851596,0.000046498757,0.00025922144,0.000010127865,0.000009828731,0.0024966407],"study_design_codex":"observational","study_design_gemma":"observational","domain_scores_codex":[0.9984112,0.00033508675,0.00029745433,0.00049711304,0.00014725083,0.00031192505],"domain_scores_gemma":[0.99912024,0.00014529345,0.0000703393,0.00030161854,0.00005735619,0.00030518667],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00083474524,0.00014967064,0.00022521832,0.00004307096,0.0003617051,0.00016187024,0.00034719298,0.00008228423,0.00010299947],"category_scores_gemma":[0.00006096368,0.00009997627,0.000030018926,0.00018882095,0.00015067146,0.00019605098,0.00045555618,0.00019667993,0.000018909852],"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":[0.0009309456,0.00032169415,0.4809978,0.0002365303,0.00009444653,0.0000055501,0.31287813,0.000040780567,0.0003692335,0.103627235,0.004981306,0.09551635],"study_design_scores_gemma":[0.00037151985,0.0005417914,0.9863958,0.00008359595,0.000012141266,0.0000031860163,0.007637258,0.00021159064,0.00005904551,0.0027148963,0.0017778304,0.00019134524],"about_ca_topic_score_codex":0.0064057447,"about_ca_topic_score_gemma":0.0045699314,"teacher_disagreement_score":0.505398,"about_ca_system_score_codex":0.00001150463,"about_ca_system_score_gemma":0.000026962305,"threshold_uncertainty_score":0.96836126},"labels":[],"label_agreement":null},{"id":"W4321792352","doi":"10.1016/j.foodqual.2023.104829","title":"Motivational dynamics in the prediction of self-regulation strategies for the quality and quantity of eating, eating behaviors, and life satisfaction: A longitudinal investigation","year":2023,"lang":"en","type":"article","venue":"Food Quality and Preference","topic":"Eating Disorders and Behaviors","field":"Psychology","cited_by":9,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Ottawa","funders":"","keywords":"Dysfunctional family; Psychology; Eating disorders; Healthy eating; Quality of life (healthcare); Eating behavior; Clinical psychology; Longitudinal study; Developmental psychology; Disordered eating; Obesity; Physical activity; Psychotherapist; Medicine; Physical therapy","score_opus":0.22225587838090174,"score_gpt":0.38595437235358315,"score_spread":0.1636984939726814,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4321792352","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9977983,0.00010505034,0.0011481489,0.00020497046,0.00007171547,0.00041381945,0.00018070679,0.000027197088,0.00005008652],"genre_scores_gemma":[0.99944776,0.000027248012,0.000301089,0.000019456676,0.00002649862,0.000077306235,0.00009122776,0.0000045401844,0.000004883362],"study_design_codex":"observational","study_design_gemma":"observational","domain_scores_codex":[0.99864256,0.00038468724,0.0004724679,0.00020731795,0.00018975108,0.00010322106],"domain_scores_gemma":[0.99840736,0.0010055561,0.00033322282,0.00014327062,0.00008831291,0.00002227693],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0014995085,0.00009435087,0.00016030268,0.00005592737,0.00019585028,0.00003890261,0.000058636826,0.000103853374,0.000007951774],"category_scores_gemma":[0.00019996401,0.00006910752,0.00002344155,0.00021926434,0.00018354597,0.00016916225,0.00002625452,0.00013415361,1.1224332e-7],"study_design_candidate":"observational","study_design_consensus":"observational","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00003922819,0.000041680247,0.90187675,0.0001721372,0.000020192881,2.1188205e-8,0.008031798,0.00003237543,0.00015840781,0.08811077,0.000014252537,0.0015024092],"study_design_scores_gemma":[0.00038280303,0.0003312236,0.9732208,0.000054708235,0.000039814335,8.289959e-7,0.013229194,0.0015013418,0.000008325272,0.01116714,0.0000012157669,0.0000625927],"about_ca_topic_score_codex":0.0027741352,"about_ca_topic_score_gemma":0.0037690669,"teacher_disagreement_score":0.07694363,"about_ca_system_score_codex":0.0000121358835,"about_ca_system_score_gemma":0.000042953714,"threshold_uncertainty_score":0.4193681},"labels":[],"label_agreement":null},{"id":"W4327748185","doi":"10.1016/j.foodqual.2023.104849","title":"The impact of innovation level and emotional response on upcycled food acceptance","year":2023,"lang":"en","type":"article","venue":"Food Quality and Preference","topic":"Food Waste Reduction and Sustainability","field":"Agricultural and Biological Sciences","cited_by":40,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Université Laval","funders":"Université Laval","keywords":"Neophobia; Disgust; Marketing; Overconsumption; Context (archaeology); Sustainability; Psychology; Ordered logit; Perception; Business; Social psychology; Economics; Production (economics); Microeconomics; Developmental psychology; Geography","score_opus":0.26037492615301133,"score_gpt":0.3591995565575821,"score_spread":0.09882463040457079,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4327748185","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99711615,0.000044848708,0.0000025135093,0.0023419743,0.000034958717,0.00014195022,0.00016038783,0.000030239717,0.00012696577],"genre_scores_gemma":[0.9997285,0.000050393053,0.0000064858377,0.00002943759,0.000027651266,0.000008539674,0.000019506191,4.1282306e-7,0.00012909177],"study_design_codex":"design_other","study_design_gemma":"observational","domain_scores_codex":[0.9989372,0.00034852017,0.00024151069,0.00018269992,0.00015077686,0.00013932148],"domain_scores_gemma":[0.99889296,0.0007487593,0.00010154296,0.000062777865,0.0001562241,0.000037704714],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.001283779,0.000080497775,0.00010732533,0.00001678275,0.00026378137,0.000041823045,0.00009120901,0.000058165304,0.000020651189],"category_scores_gemma":[0.0007851827,0.00002784395,0.00003237932,0.000623485,0.00013377197,0.00007946771,0.000050916788,0.00009211598,0.0000013999012],"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":[0.0049953084,0.00023640005,0.040708188,0.00008521793,0.00011031212,3.4904448e-7,0.0012765677,0.00005302104,0.070164084,0.078554936,0.0007934464,0.80302215],"study_design_scores_gemma":[0.00011312908,0.0015802168,0.9818794,0.0000116366855,0.0000012002224,9.766705e-7,0.0018593927,0.000028639453,0.0006979312,0.013515275,0.0002455174,0.00006664501],"about_ca_topic_score_codex":0.000056918016,"about_ca_topic_score_gemma":0.000096215736,"teacher_disagreement_score":0.9411712,"about_ca_system_score_codex":0.000016885175,"about_ca_system_score_gemma":0.000025417901,"threshold_uncertainty_score":0.20288198},"labels":[],"label_agreement":null},{"id":"W4362718560","doi":"10.1016/j.foodqual.2023.104874","title":"What’s in the box? Preference for leftward plating of food in bentos","year":2023,"lang":"en","type":"article","venue":"Food Quality and Preference","topic":"Aesthetic Perception and Analysis","field":"Neuroscience","cited_by":2,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":true,"ca_institutions":"University of Saskatchewan","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Reading (process); Psychology; Preference; Plating (geology); Order (exchange); Advertising; Aesthetics; Mathematics; Linguistics; Art; Business; Statistics; Physics","score_opus":0.44192741911862476,"score_gpt":0.3856692995858965,"score_spread":0.056258119532728246,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4362718560","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9979543,0.000050950137,0.00032647653,0.0008943023,0.000053424184,0.00030065724,0.000057408193,0.000029693347,0.00033279514],"genre_scores_gemma":[0.99904716,0.00030978053,0.00007828351,0.00038450427,0.000010760495,0.00007166046,0.000008549933,0.0000051844127,0.000084092404],"study_design_codex":"theoretical_or_conceptual","study_design_gemma":"observational","domain_scores_codex":[0.9983433,0.00038921746,0.00042377846,0.00034180222,0.00026372782,0.0002381761],"domain_scores_gemma":[0.9990803,0.0004830153,0.00013073985,0.00024746385,0.000022644128,0.000035852194],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0010945485,0.00011177912,0.00022865798,0.00012832003,0.00008377727,0.00007155095,0.00030401142,0.00007089064,0.000023264329],"category_scores_gemma":[0.0006295116,0.000084666906,0.000057061152,0.0005789702,0.000103327795,0.0002696514,0.000073752584,0.00016555155,0.0000063713533],"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":[0.0009826384,0.001324504,0.06623066,0.0018940619,0.00003309708,0.0000076647175,0.26572323,0.0011791118,0.18570319,0.268236,0.00038432563,0.2083015],"study_design_scores_gemma":[0.0052716313,0.004675164,0.6345093,0.0013223505,0.00007307428,0.000013402469,0.049739216,0.01045261,0.07180825,0.21809082,0.002618492,0.0014256784],"about_ca_topic_score_codex":0.00004681895,"about_ca_topic_score_gemma":0.0009939873,"teacher_disagreement_score":0.5682787,"about_ca_system_score_codex":0.0000098394175,"about_ca_system_score_gemma":0.000030948355,"threshold_uncertainty_score":0.3452616},"labels":[],"label_agreement":null},{"id":"W4384471034","doi":"10.1016/j.foodqual.2023.104943","title":"Understanding consumer’s acceptability of the technology behind upcycled foods: An application of the technology acceptance model","year":2023,"lang":"en","type":"article","venue":"Food Quality and Preference","topic":"Food Waste Reduction and Sustainability","field":"Agricultural and Biological Sciences","cited_by":42,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Université Laval","funders":"","keywords":"Circular economy; Overconsumption; Food waste; Quality (philosophy); Marketing; Process (computing); Business; Visibility; Food industry; Food sector; Economics; Engineering; Production (economics); Computer science; Food science; Agriculture; Microeconomics","score_opus":0.22672755376071602,"score_gpt":0.31971163106227846,"score_spread":0.09298407730156244,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4384471034","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99388033,0.00006936795,0.00018646957,0.0049573397,0.00005155489,0.00047313495,0.00008767389,0.00008795173,0.00020616845],"genre_scores_gemma":[0.9998178,0.000030245983,0.000051252948,0.000026600439,0.000009064356,0.000038269016,0.0000047124686,9.057549e-7,0.00002118844],"study_design_codex":"observational","study_design_gemma":"observational","domain_scores_codex":[0.99868196,0.00022602243,0.00036617514,0.00033546917,0.00019129014,0.0001990849],"domain_scores_gemma":[0.99912924,0.00013158192,0.0002499184,0.00032737563,0.00012644632,0.0000354139],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00061276485,0.00011347333,0.00022199439,0.00002774683,0.00025997052,0.000013147786,0.0005833211,0.00022468768,0.00001981071],"category_scores_gemma":[0.00028077041,0.00004205285,0.000071079885,0.0010746723,0.00085500826,0.00010421479,0.0003051103,0.0002175345,4.243523e-7],"study_design_candidate":"observational","study_design_consensus":"observational","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00016557281,0.00039665238,0.35526928,0.00029490824,0.00006263657,5.3448332e-8,0.0015787352,0.00037879904,0.11476863,0.22722165,0.000034310004,0.29982877],"study_design_scores_gemma":[0.00019222159,0.0002971018,0.5823324,0.000016114207,0.000019452249,0.0000018422606,0.026967004,0.0018663376,0.022702087,0.36526573,0.0001662579,0.0001734729],"about_ca_topic_score_codex":0.000082493105,"about_ca_topic_score_gemma":0.0013472663,"teacher_disagreement_score":0.2996553,"about_ca_system_score_codex":0.00003947486,"about_ca_system_score_gemma":0.000036681253,"threshold_uncertainty_score":0.31503135},"labels":[],"label_agreement":null},{"id":"W4384563654","doi":"10.1016/j.foodqual.2023.104945","title":"Food from waste: The effect of information and attitude towards risk on consumers' willingness to pay","year":2023,"lang":"en","type":"article","venue":"Food Quality and Preference","topic":"Food Waste Reduction and Sustainability","field":"Agricultural and Biological Sciences","cited_by":27,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Université Laval","funders":"","keywords":"Willingness to pay; Food waste; Marketing; Product (mathematics); Context (archaeology); Framing (construction); Business; Willingness to accept; Economics; Microeconomics","score_opus":0.051786887601308194,"score_gpt":0.27648800381932226,"score_spread":0.22470111621801406,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4384563654","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99748343,0.00006111883,0.000008286979,0.0015673855,0.000085447704,0.0003124684,0.00033270227,0.00003810739,0.00011104314],"genre_scores_gemma":[0.9997211,0.00009317252,0.000007376599,0.00007750169,0.00002904217,0.000021693786,0.000038765003,3.5585518e-7,0.000011003584],"study_design_codex":"design_other","study_design_gemma":"observational","domain_scores_codex":[0.9989114,0.00039998384,0.00021684964,0.00016416688,0.00017436166,0.00013326023],"domain_scores_gemma":[0.99902296,0.00068174856,0.00009094593,0.00007741536,0.000052195963,0.00007474212],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0008471204,0.00009955707,0.00016758883,0.000010061336,0.00018589947,0.000052337306,0.000115443014,0.000067243345,0.000015322945],"category_scores_gemma":[0.0004192615,0.00003017502,0.00003506245,0.00025534412,0.00009374109,0.000117372605,0.000085802734,0.000121983765,0.00000525689],"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":[0.00050411094,0.000022166736,0.07263279,0.00011875868,0.000047989488,7.220961e-8,0.0019869704,0.0000315291,0.00083232357,0.0008918827,0.00007604027,0.9228554],"study_design_scores_gemma":[0.00021589432,0.0038005812,0.98129636,0.000029185327,0.000016161868,3.2747468e-7,0.005556289,0.000038718197,0.004971466,0.0018262988,0.0021285177,0.00012020094],"about_ca_topic_score_codex":0.0008266164,"about_ca_topic_score_gemma":0.0004181096,"teacher_disagreement_score":0.92273515,"about_ca_system_score_codex":0.0000077563,"about_ca_system_score_gemma":0.000007878688,"threshold_uncertainty_score":0.14298072},"labels":[],"label_agreement":null},{"id":"W4385605333","doi":"10.1016/j.foodqual.2023.104959","title":"Knowledge of an insect pest negatively affects sensory perception and emotional response to blueberries","year":2023,"lang":"en","type":"article","venue":"Food Quality and Preference","topic":"Insect Utilization and Effects","field":"Agricultural and Biological Sciences","cited_by":2,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Acadia University; Dalhousie University","funders":"Dalhousie University","keywords":"Disgust; Perception; PEST analysis; Tephritidae; Psychology; Animal welfare; Biology; Social psychology; Ecology; Horticulture","score_opus":0.19334383116493697,"score_gpt":0.32723461172934865,"score_spread":0.13389078056441167,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4385605333","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9988795,0.000022305247,0.000004596202,0.00043903178,0.00004438427,0.00016337624,0.00013117213,0.000065677945,0.00024993924],"genre_scores_gemma":[0.999522,0.0000235924,0.000037781818,0.00011520981,0.00004373751,0.000009035383,0.000054627304,6.9936e-7,0.00019337493],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.9986891,0.0007392519,0.00012233193,0.00021899119,0.00010121693,0.00012908217],"domain_scores_gemma":[0.9991226,0.00062361493,0.000044299686,0.00003925242,0.00006602818,0.0001041646],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00076374196,0.00009025306,0.00013005754,0.000026888421,0.00017802129,0.000034972487,0.00006162451,0.00007223823,0.0000680755],"category_scores_gemma":[0.000304368,0.00004313824,0.0000201856,0.00030520913,0.0000853243,0.0001299635,0.000059693764,0.000061670646,0.000014379527],"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":[0.0012079846,0.000124477,0.008935425,0.00015202053,0.000014671625,8.3318264e-7,0.011893114,0.000009986622,0.89228463,0.0028367254,0.0001420695,0.08239806],"study_design_scores_gemma":[0.00012083354,0.0013252377,0.99254435,0.00004441686,0.0000030142483,0.0000023608573,0.001044827,0.000121983794,0.0035248064,0.00066447025,0.0004942711,0.00010941484],"about_ca_topic_score_codex":0.000090920934,"about_ca_topic_score_gemma":0.0013561749,"teacher_disagreement_score":0.98360896,"about_ca_system_score_codex":0.0000071117447,"about_ca_system_score_gemma":0.000011542247,"threshold_uncertainty_score":0.17591263},"labels":[],"label_agreement":null},{"id":"W4386012724","doi":"10.1016/j.foodqual.2023.104968","title":"The influence of implied motion on expected taste perception of advertised foods: The mental simulation perspective","year":2023,"lang":"en","type":"article","venue":"Food Quality and Preference","topic":"Olfactory and Sensory Function Studies","field":"Neuroscience","cited_by":11,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"McGill University","funders":"","keywords":"Taste; Perception; Situational ethics; Psychology; Perspective (graphical); Context (archaeology); Motion (physics); Food choice; Social psychology; Cognitive psychology; Computer science; Artificial intelligence; Medicine","score_opus":0.3322618094497294,"score_gpt":0.36306985878058823,"score_spread":0.030808049330858844,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4386012724","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99859744,0.00001580027,0.00006554639,0.00042838466,0.00009227629,0.00028115165,0.00006436713,0.000043936943,0.0004110812],"genre_scores_gemma":[0.999742,0.00008089686,0.000002031789,0.00008520373,0.000012860204,0.000015441545,0.0000026692985,0.0000038248268,0.00005507918],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.99861956,0.0004834911,0.00026738492,0.00022871955,0.00028149827,0.000119376426],"domain_scores_gemma":[0.9983275,0.001149558,0.00018806904,0.0002017865,0.000111473004,0.000021593187],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00033161094,0.00009449783,0.00012691597,0.000040303257,0.00045760654,0.00001731789,0.00011033106,0.00003893885,0.000009891902],"category_scores_gemma":[0.00086243777,0.000056610897,0.00004198883,0.000279224,0.0002706977,0.00013031534,0.00005413641,0.000109031906,0.000008304186],"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":[0.0015166188,0.0001255523,0.002657122,0.000075185366,0.00004913141,1.970213e-7,0.052069176,0.014893487,0.89009947,0.03306602,0.000045345878,0.0054027163],"study_design_scores_gemma":[0.0005120678,0.0007769278,0.92705065,0.00003666038,0.0000143643865,6.3278907e-7,0.022483962,0.0014213385,0.04234518,0.005102272,0.00012964889,0.00012626764],"about_ca_topic_score_codex":0.000021560121,"about_ca_topic_score_gemma":0.000020363828,"teacher_disagreement_score":0.92439353,"about_ca_system_score_codex":0.000023132929,"about_ca_system_score_gemma":0.000011848783,"threshold_uncertainty_score":0.35195857},"labels":[],"label_agreement":null},{"id":"W4386565713","doi":"10.1016/j.foodqual.2023.104985","title":"Particle perception: Defining sensory thresholds for grittiness of upcycled apple pomace powders","year":2023,"lang":"en","type":"article","venue":"Food Quality and Preference","topic":"Sensory Analysis and Statistical Methods","field":"Agricultural and Biological Sciences","cited_by":10,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Vineland Research and Innovation Centre","funders":"Agriculture and Agri-Food Canada","keywords":"Population; Particle size; Food science; Pomace; Perception; Particle (ecology); Detection threshold; Mathematics; Statistics; Computer science; Psychology; Chemistry; Engineering; Biology; Medicine; Chemical engineering; Environmental health; Ecology","score_opus":0.31780600270338033,"score_gpt":0.37684256752953554,"score_spread":0.05903656482615521,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4386565713","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9979139,0.00007193379,0.00046486128,0.0008040746,0.00003535967,0.00012487054,0.00034483447,0.00005222338,0.0001879172],"genre_scores_gemma":[0.9981659,0.000041753454,0.0014138739,0.000111583526,0.000041832132,0.000020906486,0.000077964454,7.587171e-7,0.00012544637],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.99889046,0.00024592783,0.00027863917,0.0002486404,0.00013763431,0.00019871203],"domain_scores_gemma":[0.9982892,0.0014211427,0.00008169083,0.000058018166,0.00007315138,0.000076770375],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0008499054,0.00009007326,0.00022991082,0.0000076201395,0.00017577337,0.00002769321,0.000094181836,0.00007087804,0.00013769254],"category_scores_gemma":[0.0003473256,0.000040516832,0.00007220139,0.00027722673,0.000085178945,0.00005636721,0.000039670067,0.00006201168,0.000008424091],"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":[0.00046079015,0.00018253567,0.08056526,0.00028381278,0.0001175086,0.0000013804957,0.0018283057,0.000059438684,0.41052935,0.13099062,0.000374769,0.37460625],"study_design_scores_gemma":[0.00035591554,0.000697725,0.9495887,0.000032723998,0.000050842886,0.0000019598913,0.0051373825,0.0022292628,0.0061456333,0.033888362,0.0015781862,0.00029328038],"about_ca_topic_score_codex":0.00008049957,"about_ca_topic_score_gemma":0.00015897132,"teacher_disagreement_score":0.86902344,"about_ca_system_score_codex":0.0000032939915,"about_ca_system_score_gemma":0.000004158044,"threshold_uncertainty_score":0.16522285},"labels":[],"label_agreement":null},{"id":"W4389611432","doi":"10.1016/j.foodqual.2023.105074","title":"Increasing intention to eat seaweeds through culinary workshops with a chef: A randomized controlled study on Quebec consumers","year":2023,"lang":"en","type":"article","venue":"Food Quality and Preference","topic":"Seaweed-derived Bioactive Compounds","field":"Agricultural and Biological Sciences","cited_by":4,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":true,"ca_institutions":"Ministère de l'Agriculture, des Pêcheries et de l'Alimentation; Cégep de la Gaspésie et des Îles; Université Laval","funders":"Fonds de recherche du Québec – Nature et technologies; Ministère de l'Économie, de l’Innovation et des Exportations du Québec","keywords":"Brown seaweed; Algae; Food science; Biology; Botany","score_opus":0.15892647083298442,"score_gpt":0.32208825929868495,"score_spread":0.16316178846570054,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4389611432","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9942123,0.00007171961,0.000043939293,0.001978338,0.000079562866,0.0021889308,0.000025985486,0.00019217905,0.0012069975],"genre_scores_gemma":[0.99873596,0.00002961417,0.00007992111,0.00042083274,0.000041924843,0.0003180484,0.000050152546,0.000001974782,0.0003215652],"study_design_codex":"randomized_trial","study_design_gemma":"observational","domain_scores_codex":[0.99655676,0.0018350173,0.00041178035,0.00051988725,0.0003629222,0.00031363062],"domain_scores_gemma":[0.9965221,0.0029193691,0.00017407496,0.00010639309,0.00014441497,0.0001336409],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0019787762,0.00025885555,0.0008895377,0.000033415905,0.00030988824,0.00016805751,0.00020250752,0.00009791957,0.000056972305],"category_scores_gemma":[0.00071105995,0.00009320919,0.00013390301,0.00065016845,0.0001873238,0.00017480836,0.00013955953,0.00021330517,0.000034182343],"study_design_candidate":"observational","study_design_consensus":null,"about_ca_topic_candidate":true,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.79840976,0.0013945978,0.05433295,0.00006456877,0.0015205544,0.000021563093,0.0133078825,0.0000126323675,0.06994648,0.0030177366,0.00013942411,0.05783183],"study_design_scores_gemma":[0.10741947,0.004857821,0.85452795,0.00030690292,0.000224961,0.000008855041,0.028804557,0.00007586627,0.0007034946,0.0018421436,0.00050195854,0.0007260031],"about_ca_topic_score_codex":0.011017286,"about_ca_topic_score_gemma":0.015233654,"teacher_disagreement_score":0.80019504,"about_ca_system_score_codex":0.000039737766,"about_ca_system_score_gemma":0.000019277042,"threshold_uncertainty_score":0.99556845},"labels":[],"label_agreement":null},{"id":"W4396508769","doi":"10.1016/j.foodqual.2024.105210","title":"On being a foodie: Food literacy, involvement, and disgust","year":2024,"lang":"en","type":"article","venue":"Food Quality and Preference","topic":"Culinary Culture and Tourism","field":"Agricultural and Biological Sciences","cited_by":6,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":true,"ca_institutions":"Brock University","funders":"Social Sciences and Humanities Research Council of Canada","keywords":"Disgust; Psychology; Food science; Social psychology; Biology","score_opus":0.11821407299792369,"score_gpt":0.2942671364679184,"score_spread":0.17605306346999472,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4396508769","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9916079,0.002193942,0.0000070255905,0.0022636862,0.00010306265,0.00013655238,0.00012386982,0.00009051624,0.0034734367],"genre_scores_gemma":[0.9985837,0.00022801985,0.000030362262,0.00048907334,0.00018613461,0.000016013262,0.000056152672,8.360993e-7,0.0004097177],"study_design_codex":"design_other","study_design_gemma":"theoretical_or_conceptual","domain_scores_codex":[0.9990485,0.00009097091,0.00017571289,0.00036593614,0.00013641482,0.00018251187],"domain_scores_gemma":[0.9995028,0.0002941048,0.000029898856,0.000051572504,0.000022120475,0.00009955092],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00022908741,0.00014054734,0.00014103358,0.000009725763,0.00019054864,0.00026702584,0.00009332564,0.00008380145,0.00009707908],"category_scores_gemma":[0.00002972683,0.000053636708,0.000043683358,0.00014102373,0.00005009105,0.00020159502,0.000096239935,0.00017250078,0.000012036618],"study_design_candidate":"theoretical_or_conceptual","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":[0.0001663798,0.00025471096,0.0051473263,0.0004885409,0.00017223228,0.000015801126,0.0068929233,5.264479e-7,0.015325207,0.42431867,0.0031214175,0.5440963],"study_design_scores_gemma":[0.00049857,0.010590135,0.29675865,0.00083562394,0.000079154815,0.000028136114,0.0010350677,0.00010909188,0.0026038089,0.46181902,0.22458483,0.0010579131],"about_ca_topic_score_codex":0.00007113343,"about_ca_topic_score_gemma":0.0004759418,"teacher_disagreement_score":0.54303837,"about_ca_system_score_codex":0.00000669177,"about_ca_system_score_gemma":0.000004578108,"threshold_uncertainty_score":0.25749362},"labels":[],"label_agreement":null},{"id":"W4400409280","doi":"10.1016/j.foodqual.2024.105259","title":"“I’m like, whatever you want me to be. I’m the flavor of the day”: A mixed-methods study of the food dispositions and behaviors of mixed-race individuals","year":2024,"lang":"en","type":"article","venue":"Food Quality and Preference","topic":"Culinary Culture and Tourism","field":"Agricultural and Biological Sciences","cited_by":7,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":true,"ca_institutions":"Western University","funders":"Social Sciences and Humanities Research Council of Canada","keywords":"Mixed race; Social psychology; Situational ethics; Ethnic group; Psychology; Population; Race (biology); Sociology; Gender studies","score_opus":0.09412961052859936,"score_gpt":0.33410620770306665,"score_spread":0.2399765971744673,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4400409280","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9935642,0.0007746365,0.000009135154,0.00429106,0.00020080929,0.00057395006,0.0005001013,0.000011618647,0.00007450514],"genre_scores_gemma":[0.9995508,0.00004321086,0.000064444226,0.00009779591,0.000036091602,0.00003457153,0.0000068402715,0.0000011156918,0.00016508509],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.99783736,0.001114012,0.00036200995,0.00026351569,0.00028294435,0.000140178],"domain_scores_gemma":[0.99893713,0.0006186864,0.00014045222,0.00018427194,0.00006744802,0.000051993047],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0012306176,0.00013748715,0.00024212756,0.000009369337,0.000256346,0.000054547232,0.00040947713,0.0000819304,0.000026069325],"category_scores_gemma":[0.000085893196,0.00003692928,0.00010054204,0.0004306538,0.00018789835,0.0000996665,0.00042946826,0.00018944187,3.7998043e-7],"study_design_candidate":"observational","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00021904588,0.00366576,0.10844789,0.0006895177,0.0010697773,0.0000020003442,0.20311257,0.000022266206,0.44412363,0.02473266,0.0045156637,0.20939922],"study_design_scores_gemma":[0.00011705063,0.0016353397,0.9603224,0.00014932406,0.0001826155,0.000003890824,0.0130185345,0.0000025215659,0.018987324,0.0029378668,0.0025069132,0.00013624081],"about_ca_topic_score_codex":0.00034547457,"about_ca_topic_score_gemma":0.003069648,"teacher_disagreement_score":0.8518745,"about_ca_system_score_codex":0.0000043792716,"about_ca_system_score_gemma":0.000013866255,"threshold_uncertainty_score":0.1971632},"labels":[],"label_agreement":null},{"id":"W4405527391","doi":"10.1016/j.foodqual.2024.105420","title":"Reimagining fast food: Consumers' judgments and acceptance of fast food alternatives","year":2024,"lang":"en","type":"article","venue":"Food Quality and Preference","topic":"Consumer Attitudes and Food Labeling","field":"Medicine","cited_by":2,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Western University","funders":"University College London","keywords":"Advertising; Business; Marketing; Psychology","score_opus":0.1449445489614777,"score_gpt":0.3613803810105859,"score_spread":0.21643583204910818,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4405527391","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9664181,0.028513692,0.00075133226,0.00077843387,0.00021586796,0.00028276475,0.00023267747,0.00007914792,0.0027279842],"genre_scores_gemma":[0.99769896,0.0010280226,0.00090426113,0.00013583346,0.000042646854,0.00001577554,0.00001636621,0.000016432667,0.00014171361],"study_design_codex":"design_other","study_design_gemma":"observational","domain_scores_codex":[0.99854964,0.000085601125,0.00041536952,0.00045443545,0.00025590582,0.00023905629],"domain_scores_gemma":[0.99919367,0.00023150218,0.000099136596,0.00024149405,0.000085051535,0.00014912442],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00035008267,0.0002070266,0.00041115787,0.00009258283,0.00008280063,0.000079047946,0.00009959168,0.00007685986,0.00007633132],"category_scores_gemma":[0.00008917523,0.00016133355,0.000059064892,0.00015234084,0.00021725484,0.00019618447,0.00014248204,0.00033996932,0.000004215775],"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":[0.0007793483,0.00037359996,0.20035043,0.008668523,0.0046713073,0.000018490886,0.022342138,0.000002043608,0.02032303,0.05105762,0.00011582347,0.69129765],"study_design_scores_gemma":[0.010321952,0.016048633,0.85425603,0.013035865,0.0028044938,0.00027318153,0.009440422,0.001972538,0.052516673,0.016185205,0.020635929,0.0025090864],"about_ca_topic_score_codex":0.000060163155,"about_ca_topic_score_gemma":0.0001473182,"teacher_disagreement_score":0.68878853,"about_ca_system_score_codex":0.000015454068,"about_ca_system_score_gemma":0.0000814444,"threshold_uncertainty_score":0.65789914},"labels":[],"label_agreement":null},{"id":"W4408252712","doi":"10.1016/j.foodqual.2025.105500","title":"“Grilling the myths”: Uncomfortable truths and promising paths in consumer research on plant-based alternatives","year":2025,"lang":"en","type":"article","venue":"Food Quality and Preference","topic":"Agriculture Sustainability and Environmental Impact","field":"Environmental Science","cited_by":12,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Innovation Cluster (Canada)","funders":"Syddansk Universitet","keywords":"Mythology; Psychology; Advertising; Marketing; Biotechnology; Business; Biology; Art; Literature","score_opus":0.16551426097971086,"score_gpt":0.3742495594997797,"score_spread":0.20873529852006886,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4408252712","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9926242,0.0002723934,0.00010874603,0.0010246529,0.000027036142,0.0003943642,0.000026349673,0.000012732352,0.005509504],"genre_scores_gemma":[0.9993188,0.000098131786,0.00008308081,0.000306148,0.0000071124655,0.00003201087,0.000005201859,0.0000031917764,0.00014633022],"study_design_codex":"observational","study_design_gemma":"observational","domain_scores_codex":[0.99830556,0.0005332157,0.00022102901,0.00036167863,0.00027125384,0.00030727766],"domain_scores_gemma":[0.9988859,0.0007842562,0.000045612323,0.00021326564,0.0000051564657,0.00006579721],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0016372146,0.00012778204,0.00015743005,0.000038563452,0.0003591381,0.00007958793,0.0001714941,0.00007554049,0.00007042381],"category_scores_gemma":[0.00015984847,0.000078906574,0.000019882831,0.00023187307,0.0005494271,0.00015059122,0.00014538234,0.00037289292,0.0000064733968],"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":[0.0007468617,0.0005911762,0.9303278,0.00035645484,0.000049740356,0.00000764349,0.010087061,0.0044492222,0.0034470635,0.009627845,0.00046481742,0.03984433],"study_design_scores_gemma":[0.00061740726,0.0003521338,0.97091514,0.00019559411,0.0000079610345,0.0000012517158,0.0054929825,0.00075337803,0.0040554362,0.015563978,0.0018422831,0.00020246535],"about_ca_topic_score_codex":0.0009286359,"about_ca_topic_score_gemma":0.00077512854,"teacher_disagreement_score":0.040587347,"about_ca_system_score_codex":0.00012848995,"about_ca_system_score_gemma":0.000020299312,"threshold_uncertainty_score":0.32177168},"labels":[],"label_agreement":null},{"id":"W4408432797","doi":"10.1016/j.foodqual.2025.105493","title":"Reply to three commentaries on the definition of sensory and consumer science by Jaeger et al. (2024)","year":2025,"lang":"en","type":"article","venue":"Food Quality and Preference","topic":"Sensory Analysis and Statistical Methods","field":"Agricultural and Biological Sciences","cited_by":1,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Innovation Cluster (Canada)","funders":"","keywords":"Sensory system; Psychology; Positive economics; Epistemology; Philosophy; Cognitive psychology; Economics","score_opus":0.26523545633903284,"score_gpt":0.36733175299359017,"score_spread":0.10209629665455733,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4408432797","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9489661,0.00014878048,0.00026070967,0.047284245,0.000036901944,0.00011443222,0.00023232875,0.000008335155,0.0029481733],"genre_scores_gemma":[0.9593799,0.000071613744,0.0007888733,0.039675366,0.0000030284696,0.0000073232845,0.000006808879,2.1893297e-7,0.00006688038],"study_design_codex":"theoretical_or_conceptual","study_design_gemma":"observational","domain_scores_codex":[0.9989627,0.0003284041,0.00018667949,0.00024879724,0.00015829282,0.00011513801],"domain_scores_gemma":[0.99664986,0.0031015384,0.000052119336,0.00007552678,0.000067242254,0.000053706113],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0013198635,0.000075454474,0.00014729233,0.000011210225,0.00026354374,0.00006607149,0.00011118316,0.000023244022,0.000096499796],"category_scores_gemma":[0.0009121086,0.000026631096,0.00001943187,0.00024984562,0.00040190227,0.000046749265,0.000075767384,0.00009796922,0.0000016452549],"study_design_candidate":"theoretical_or_conceptual","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":[0.0001889486,0.00011042993,0.012191485,0.000025913436,0.00004606205,2.1365416e-7,0.00031322843,4.8994485e-7,0.10010972,0.7960908,0.015771331,0.0751514],"study_design_scores_gemma":[0.00018174615,0.0010586771,0.6935157,0.0001178966,0.000049094746,0.0000010240525,0.0012948366,0.000043778567,0.024179885,0.20220144,0.077078275,0.0002776573],"about_ca_topic_score_codex":0.000465291,"about_ca_topic_score_gemma":0.00038453843,"teacher_disagreement_score":0.6813242,"about_ca_system_score_codex":0.00000469112,"about_ca_system_score_gemma":0.000007939299,"threshold_uncertainty_score":0.2026992},"labels":[],"label_agreement":null},{"id":"W4413759676","doi":"10.1016/j.foodqual.2025.105681","title":"Are plant-based milks unique products or dairy milk substitutes? A study of consumer perceptions, uses, and consumption motivations of plant-based and dairy milks","year":2025,"lang":"en","type":"article","venue":"Food Quality and Preference","topic":"Agriculture Sustainability and Environmental Impact","field":"Environmental Science","cited_by":4,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Alberta","funders":"","keywords":"Consumption (sociology); Business; Whole milk; Food science; Dairy industry; Advertising; Chemistry","score_opus":0.08636744688504581,"score_gpt":0.29578827897040666,"score_spread":0.20942083208536083,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4413759676","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9974958,0.00026297907,0.00024725203,0.00026437955,0.000027047996,0.0009175591,0.00071850955,0.0000249108,0.00004156953],"genre_scores_gemma":[0.998987,0.00012472231,0.0005164022,0.0001546245,0.00000460865,0.00004627985,0.00010994982,0.0000051715797,0.000051197912],"study_design_codex":"observational","study_design_gemma":"observational","domain_scores_codex":[0.9983134,0.00034547158,0.00043830476,0.00047506852,0.00022971218,0.00019799863],"domain_scores_gemma":[0.9989314,0.00037115824,0.0002552218,0.00031311874,0.000028739718,0.0001003505],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00043035237,0.0002177442,0.00034481203,0.000064410946,0.00022749393,0.000023529838,0.000122061276,0.00013362734,0.0001061361],"category_scores_gemma":[0.00030660405,0.00016734816,0.000022930486,0.0002387482,0.0007553893,0.00021457196,0.00012573038,0.00018579651,0.0000014307872],"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":[0.00051558926,0.0010044855,0.990474,0.00080935255,0.000050201503,0.0000020546825,0.002101416,0.00020543944,0.003838734,0.00012473216,0.00031619213,0.0005578173],"study_design_scores_gemma":[0.0012385559,0.00047804328,0.9902637,0.00016309343,0.00008283638,0.00000336008,0.0043508457,0.00009381039,0.0027493988,0.00013590087,0.00024054166,0.00019989944],"about_ca_topic_score_codex":0.0010226576,"about_ca_topic_score_gemma":0.0036188965,"teacher_disagreement_score":0.0025962389,"about_ca_system_score_codex":0.00006657894,"about_ca_system_score_gemma":0.000051558578,"threshold_uncertainty_score":0.68242604},"labels":[],"label_agreement":null},{"id":"W4414801539","doi":"10.1016/j.foodqual.2025.105692","title":"Validation of the “Cooking and Food Provisioning Action Scale” for the French-Canadian adult population and association with diet quality","year":2025,"lang":"en","type":"article","venue":"Food Quality and Preference","topic":"Consumer Attitudes and Food Labeling","field":"Medicine","cited_by":1,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":true,"ca_institutions":"Université du Québec à Trois-Rivières; Université Laval","funders":"","keywords":"Literacy; Association (psychology); Provisioning; Population; Scale (ratio); Cohort; Health literacy; Quality (philosophy)","score_opus":0.08787825246059892,"score_gpt":0.3378194021895563,"score_spread":0.24994114972895737,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4414801539","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9958535,0.0004614645,0.0006502493,0.0022180562,0.000052386044,0.0005788687,0.000052869367,0.000010759409,0.00012186666],"genre_scores_gemma":[0.9994649,0.000060111037,0.00020751575,0.00015804937,0.000018329438,0.000027819015,0.000025176385,0.0000027469612,0.000035335255],"study_design_codex":"observational","study_design_gemma":"observational","domain_scores_codex":[0.9992128,0.00011539085,0.00023658763,0.0001753452,0.00015039241,0.000109496585],"domain_scores_gemma":[0.9990468,0.00043387577,0.00018028865,0.00012553376,0.00017241063,0.00004110909],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00075013714,0.00008023332,0.00015614001,0.000030954165,0.0003247116,0.000047737343,0.00003600106,0.00008186485,0.000002085952],"category_scores_gemma":[0.00038432833,0.00004568195,0.000022878203,0.00011705172,0.000032622305,0.000094114366,0.000027272481,0.00012850953,2.9583257e-8],"study_design_candidate":"observational","study_design_consensus":"observational","about_ca_topic_candidate":true,"about_ca_topic_consensus":true,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00018509847,0.000022498949,0.9363593,0.000556297,0.00018425162,9.6957615e-9,0.0011756766,0.0000057227976,0.0008614268,0.0028716095,0.0000063174293,0.05777182],"study_design_scores_gemma":[0.0005914333,0.0003408744,0.9952752,0.00030798907,0.00023864934,6.294046e-7,0.00031762023,0.0003026609,0.0012816772,0.0011588394,0.00011892298,0.00006550819],"about_ca_topic_score_codex":0.013172353,"about_ca_topic_score_gemma":0.09048542,"teacher_disagreement_score":0.077313066,"about_ca_system_score_codex":0.000050697723,"about_ca_system_score_gemma":0.0000629022,"threshold_uncertainty_score":0.993399},"labels":[],"label_agreement":null},{"id":"W4415555726","doi":"10.1016/j.foodqual.2025.105769","title":"Why the right resists veg(etari)anism: Ideological commitment to consuming animal products","year":2025,"lang":"en","type":"article","venue":"Food Quality and Preference","topic":"Agriculture Sustainability and Environmental Impact","field":"Environmental Science","cited_by":6,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Brock University","funders":"","keywords":"Ideology; Social dominance orientation; Dominance (genetics); Authoritarianism; Consumption (sociology)","score_opus":0.05330788893105798,"score_gpt":0.28811912504125875,"score_spread":0.23481123611020077,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4415555726","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9618055,0.00016414683,0.00023175798,0.02788025,0.00006970546,0.00065087486,0.000019729727,0.00004101633,0.009137018],"genre_scores_gemma":[0.99300635,0.00001493972,0.0004598407,0.005672239,0.000020650006,0.0000530148,0.0000076839215,0.0000033535014,0.0007619284],"study_design_codex":"observational","study_design_gemma":"observational","domain_scores_codex":[0.9982169,0.00039240782,0.0002812985,0.00050677604,0.00026058158,0.0003419822],"domain_scores_gemma":[0.9991763,0.00022624225,0.00006123683,0.00039876727,0.000009821517,0.00012763099],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00074917404,0.00019467302,0.00020766744,0.000014309765,0.0004919561,0.000071387534,0.0003338173,0.00009899786,0.00047242182],"category_scores_gemma":[0.00027300895,0.000113602255,0.000040326897,0.000253926,0.0005272248,0.00016286074,0.0006025626,0.00024431356,0.000068474066],"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":[0.0023650546,0.0025948423,0.59477484,0.0008365626,0.0004285312,0.000035723715,0.01766722,0.00075277645,0.045800693,0.12908351,0.17300287,0.032657363],"study_design_scores_gemma":[0.00018322842,0.00039475402,0.907158,0.00002236805,0.000025813495,0.000003879336,0.0005888445,0.000006279997,0.0036789684,0.007943269,0.07979231,0.00020224525],"about_ca_topic_score_codex":0.00054023205,"about_ca_topic_score_gemma":0.0008721111,"teacher_disagreement_score":0.31238317,"about_ca_system_score_codex":0.00016280278,"about_ca_system_score_gemma":0.000013796611,"threshold_uncertainty_score":0.5172688},"labels":[],"label_agreement":null}]}