{"meta":{"query_hash":"20f81c6d313b","filters":{"venue":"Food and Bioproducts Processing"},"cohort_total":33,"direct_labels_cover":0,"predictions_cover":33,"exported":33,"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/20f81c6d313b","api":"https://metacan.xera.ac/api/v1/cohort?venue=Food+and+Bioproducts+Processing"},"results":[{"id":"W1836803930","doi":"10.1016/j.fbp.2015.07.014","title":"Production of antibacterial fraction from Atlantic mackerel ( Scomber scombrus ) and its processing by-products using commercial enzymes","year":2015,"lang":"en","type":"article","venue":"Food and Bioproducts Processing","topic":"Protein Hydrolysis and Bioactive Peptides","field":"Biochemistry, Genetics and Molecular Biology","cited_by":29,"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; Université du Québec à Rimouski","funders":"Ministère de l'Agriculture, des Pêcheries et de l'Alimentation; Université Laval","keywords":"Papain; Chemistry; Mackerel; Hydrolysate; Food science; Fractionation; Enzymatic hydrolysis; Hydrolysis; Chromatography; Leucine; Scomber; Flavor; Amino acid; Enzyme; Biochemistry; Fishery; Biology; Fish <Actinopterygii>","score_opus":0.03033549925391451,"score_gpt":0.26255686351556545,"score_spread":0.23222136426165094,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1836803930","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9958334,0.0013575478,0.0016279726,0.00006262745,0.00002320925,0.000021804486,0.00024792278,0.000028996266,0.0007963885],"genre_scores_gemma":[0.9915018,0.00072555966,0.0034628264,0.000045340774,0.000017279524,0.000023250299,0.0012010598,0.000019463387,0.0030033172],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99992335,0.0000074289374,0.000008359496,0.000017588294,0.000020635936,0.000022637207],"domain_scores_gemma":[0.99988616,0.000019611374,0.00004112197,0.000012734559,0.00001834331,0.000021988933],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00012739812,0.00081724214,0.0002893062,0.00029203473,0.000170915,0.000338872,0.00014017303,0.0002769938,0.00044243227],"category_scores_gemma":[0.00012808487,0.0001319604,0.0005116272,0.00023159233,0.00015711504,0.00021637192,0.00021442478,0.00043188606,0.00024174],"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":[0.00003096996,0.000010759547,0.00018194126,0.00002764191,0.0000034706468,0.000039687788,0.000008906997,0.000024690064,0.99896896,0.0000095914575,0.000009649119,0.0006837306],"study_design_scores_gemma":[0.000006361863,0.0002823709,0.008115663,0.000009114538,0.000041941155,0.00015508708,0.000034459506,0.00019132972,0.9901967,0.000012265771,0.0009504504,0.000004301147],"about_ca_topic_score_codex":0.0009866656,"about_ca_topic_score_gemma":0.0013028361,"teacher_disagreement_score":0.0009866656,"about_ca_system_score_codex":0.00019665947,"about_ca_system_score_gemma":0.000201763,"threshold_uncertainty_score":0.0019618869},"labels":[],"label_agreement":null},{"id":"W1967101078","doi":"10.1016/j.fbp.2015.04.002","title":"Partitioning of bovine lactoferrin in aqueous two-phase system containing poly(ethylene glycol) and sodium citrate","year":2015,"lang":"en","type":"article","venue":"Food and Bioproducts Processing","topic":"Chemical and Physical Properties in Aqueous Solutions","field":"Chemical Engineering","cited_by":23,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Alberta","funders":"Fundação de Amparo à Pesquisa do Estado da Bahia; Fundação de Amparo à Pesquisa do Estado de Minas Gerais; Conselho Nacional de Desenvolvimento Científico e Tecnológico","keywords":"Lactoferrin; Ethylene glycol; Chemistry; Aqueous solution; Sodium citrate; PEG ratio; Chromatography; Sodium; Salt (chemistry); Molar concentration; Aqueous two-phase system; Biochemistry; Organic chemistry","score_opus":0.031424059077651126,"score_gpt":0.2633490383227125,"score_spread":0.2319249792450614,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1967101078","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99046963,0.0011275253,0.0073254667,0.00008740128,0.000024423613,0.00009579418,0.00011621203,0.000061749946,0.0006918482],"genre_scores_gemma":[0.979498,0.0013568188,0.01622136,0.000092958086,0.000015628875,0.0001470336,0.00047782346,0.000052723466,0.0021376468],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99963105,0.000073646814,0.000026119438,0.00010180878,0.00009219197,0.00007510811],"domain_scores_gemma":[0.99981123,0.000065596105,0.000030998024,0.000009909728,0.000053540476,0.000028757535],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00035445273,0.00064341543,0.00040565289,0.00037795305,0.00026911328,0.00042701102,0.0003214528,0.0005196232,0.00044258474],"category_scores_gemma":[0.00040567972,0.00023070701,0.00021762533,0.00031791133,0.0002503378,0.00043087162,0.00028280227,0.00051660626,0.00025626528],"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":[0.000076742734,0.000020353367,0.00006090392,0.000037463433,0.0000038693524,0.000017670836,0.000018082317,0.000074440504,0.9989059,0.000016278704,0.000007095062,0.0007613524],"study_design_scores_gemma":[0.000012339881,0.00025783983,0.000748077,0.000006850908,0.000013028517,0.000043445372,0.000021177097,0.0015684818,0.996878,0.000017450335,0.0004254901,0.000007693976],"about_ca_topic_score_codex":0.0027552184,"about_ca_topic_score_gemma":0.0034969107,"teacher_disagreement_score":0.0027552184,"about_ca_system_score_codex":0.00036833255,"about_ca_system_score_gemma":0.00044013592,"threshold_uncertainty_score":0.005478382},"labels":[],"label_agreement":null},{"id":"W2006186071","doi":"10.1205/096030804322985353","title":"Multiple Ramp-variable Retort Temperature Control for Optimal Thermal Processing","year":2004,"lang":"en","type":"article","venue":"Food and Bioproducts Processing","topic":"Meat and Animal Product Quality","field":"Agricultural and Biological Sciences","cited_by":21,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"McGill University","funders":"","keywords":"Retort; Computer science; Process (computing); Process engineering; Variable (mathematics); Genetic algorithm; Biological system; Mathematical optimization; Mathematics; Engineering; Waste management","score_opus":0.02387751424184423,"score_gpt":0.23114981172510904,"score_spread":0.2072722974832648,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2006186071","genre_codex":"methods","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":null,"domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.31459257,0.0012022302,0.67883086,0.00014706702,0.00019606535,0.000106493506,0.000055037173,0.0012655683,0.0036041755],"genre_scores_gemma":[0.958984,0.00011543132,0.03978579,0.000035700315,0.000023803841,0.00003984903,0.00002411339,0.00006272164,0.0009286608],"study_design_codex":"bench_or_experimental","study_design_gemma":"simulation_or_modeling","domain_scores_codex":[0.9996433,0.00007699445,0.000029613828,0.00012744192,0.000084416024,0.00003812811],"domain_scores_gemma":[0.9996748,0.00013031278,0.00006529072,0.0000447887,0.00007226141,0.000012608739],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0005254729,0.00067514763,0.0005354852,0.0003149327,0.00033193175,0.00065632345,0.000969478,0.0003083619,0.0010927581],"category_scores_gemma":[0.00077796215,0.00036084763,0.0002948143,0.00027302577,0.0002931416,0.0006517333,0.000432114,0.00054468756,0.00019765864],"study_design_candidate":"simulation_or_modeling","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0025411148,0.00041682075,0.0011871497,0.0004548308,0.00008838791,0.00013713124,0.0002217844,0.122317076,0.56442285,0.0021374868,0.0012417235,0.30483365],"study_design_scores_gemma":[0.00007011999,0.0007233463,0.0023617127,0.000023791894,0.000060402148,0.000111544025,0.00003407339,0.7372042,0.25613642,0.0008367386,0.0023702066,0.00006751378],"about_ca_topic_score_codex":0.0007516594,"about_ca_topic_score_gemma":0.0019970215,"teacher_disagreement_score":0.0010927581,"about_ca_system_score_codex":0.00035555082,"about_ca_system_score_gemma":0.00027496016,"threshold_uncertainty_score":0.003655672},"labels":[],"label_agreement":null},{"id":"W2014454778","doi":"10.1016/j.fbp.2015.02.006","title":"Convective drying of a single cherry tomato: Modeling and experimental study","year":2015,"lang":"en","type":"article","venue":"Food and Bioproducts Processing","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":39,"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 New Brunswick","funders":"","keywords":"Shrinkage; Moisture; Water content; Diffusion; Materials science; Convection; Sample (material); Air temperature; Coefficient of determination; Analytical Chemistry (journal); Composite material; Chemistry; Chromatography; Mathematics; Thermodynamics; Meteorology; Statistics","score_opus":0.07887411243089562,"score_gpt":0.2622453492322091,"score_spread":0.18337123680131348,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2014454778","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.989428,0.00017805625,0.0076431176,0.000083129904,0.000022065795,0.0000532072,0.00013356352,0.000061764535,0.0023970497],"genre_scores_gemma":[0.99648213,0.00012701564,0.0021018127,0.000012936124,0.0000049600653,0.000026879712,0.000059869053,0.000012543551,0.0011717203],"study_design_codex":"simulation_or_modeling","study_design_gemma":"simulation_or_modeling","domain_scores_codex":[0.9999027,0.000008115489,0.000004489375,0.000034226126,0.00002749939,0.000022859429],"domain_scores_gemma":[0.99964476,0.0001908744,0.000037984515,0.000034898727,0.00005912359,0.00003234226],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0003302667,0.00043241112,0.0009196509,0.0002795327,0.00064685894,0.0006688282,0.0009191897,0.0013090494,0.001429386],"category_scores_gemma":[0.0005564218,0.00026463292,0.0005587467,0.00028426253,0.0005243991,0.00062966405,0.00036351435,0.000535264,0.0001853466],"study_design_candidate":"simulation_or_modeling","study_design_consensus":"simulation_or_modeling","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00034533982,0.00052794634,0.0045852833,0.00023106494,0.00003910031,0.0005488289,0.0001776204,0.8253676,0.15903077,0.0011613363,0.00044952726,0.007535596],"study_design_scores_gemma":[0.000032032327,0.00018434404,0.0016216583,0.0000043439027,0.00001514057,0.000044342596,0.000042138076,0.97812474,0.019596208,0.00009775324,0.00022445378,0.000012845113],"about_ca_topic_score_codex":0.0075803543,"about_ca_topic_score_gemma":0.0042715184,"teacher_disagreement_score":0.0075803543,"about_ca_system_score_codex":0.00062332087,"about_ca_system_score_gemma":0.00071511185,"threshold_uncertainty_score":0.015072405},"labels":[],"label_agreement":null},{"id":"W2030150061","doi":"10.1016/j.fbp.2013.02.009","title":"Screening of twelve Clostridium botulinum (group I) spores for high-pressure resistance at elevated-temperatures","year":2013,"lang":"en","type":"article","venue":"Food and Bioproducts Processing","topic":"Microbial Inactivation Methods","field":"Biochemistry, Genetics and Molecular Biology","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":"Health Canada; McGill University","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Spore; Clostridium botulinum; Strain (injury); Microbiology; Clostridium; Anaerobic exercise; High pressure; Incubation; Chemistry; Food science; Biology; Bacteria; Toxin; Biochemistry","score_opus":0.011658229511048302,"score_gpt":0.24924491173086652,"score_spread":0.2375866822198182,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2030150061","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9954899,0.00027668872,0.0031298108,0.00006116096,0.000013827616,0.00008700131,0.0003246953,0.000046734614,0.00057013583],"genre_scores_gemma":[0.98794055,0.00037631844,0.0073929518,0.00005486412,0.000008620984,0.00008611432,0.0017564556,0.000036468526,0.0023476395],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9995413,0.00007242119,0.0000420444,0.00007255855,0.00016619895,0.000105496794],"domain_scores_gemma":[0.9996588,0.000077198434,0.000057341,0.000031341388,0.00012375385,0.00005159029],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0003251338,0.0005926642,0.00039103976,0.00045502238,0.0002631141,0.00028918486,0.0004520652,0.00046338164,0.0009563513],"category_scores_gemma":[0.0006158753,0.00023814538,0.0005082868,0.0005346941,0.00015204202,0.00018319077,0.00041086914,0.00042191363,0.00033450528],"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":[0.00009427637,0.00006147296,0.0007454395,0.00002656308,0.000004528435,0.00005349417,0.000022635955,0.000043489163,0.997546,0.000006934008,0.000017159575,0.0013779366],"study_design_scores_gemma":[0.000014552039,0.0010969695,0.014576688,0.000007020725,0.00003957579,0.0003365776,0.00008886975,0.00022911493,0.9831134,0.000011590087,0.00048006215,0.0000055666087],"about_ca_topic_score_codex":0.0011909032,"about_ca_topic_score_gemma":0.0012871308,"teacher_disagreement_score":0.0011909032,"about_ca_system_score_codex":0.00020451179,"about_ca_system_score_gemma":0.00024993738,"threshold_uncertainty_score":0.003199339},"labels":[],"label_agreement":null},{"id":"W2037549851","doi":"10.1205/fbp.04312","title":"Effect of Temperature on Dynamic Rheology and Colour Degradation Kinetics of Date Paste","year":2005,"lang":"en","type":"article","venue":"Food and Bioproducts Processing","topic":"Polysaccharides Composition and Applications","field":"Agricultural and Biological Sciences","cited_by":30,"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":"Viscoelasticity; Rheology; Arrhenius equation; Activation energy; Kinetics; Materials science; Dynamic mechanical analysis; Viscosity; Atmospheric temperature range; Degradation (telecommunications); Reaction rate constant; Dynamic modulus; Arrhenius plot; Elastic modulus; Composite material; Analytical Chemistry (journal); Thermodynamics; Chemistry; Polymer; Organic chemistry","score_opus":0.007597993284466233,"score_gpt":0.23033121338998053,"score_spread":0.2227332201055143,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2037549851","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99752265,0.000773995,0.0008355555,0.000040772567,0.0000409859,0.0000093737835,0.00014639339,0.00002585155,0.0006042869],"genre_scores_gemma":[0.9983253,0.0002530004,0.0005535458,0.000024590574,0.000010079197,0.0000062669997,0.00009508132,0.000022145461,0.00071006693],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998172,0.00003015435,0.000023356428,0.00004749984,0.000042411368,0.000039379465],"domain_scores_gemma":[0.999311,0.00037342942,0.00009692166,0.000057562956,0.00010062402,0.000060385843],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00025605012,0.00032841985,0.00039896372,0.00018278565,0.0001739668,0.00036387652,0.0002214392,0.0003637518,0.0024260588],"category_scores_gemma":[0.0010344608,0.00026330107,0.00029830038,0.00019480553,0.00024926485,0.00059189054,0.00013169204,0.0006334583,0.00035342074],"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":[0.0015666167,0.000054059175,0.00046921047,0.000060484886,0.000012286515,0.00008887388,0.00006801536,0.0002250881,0.9951715,0.000037021196,0.000043393135,0.0022034508],"study_design_scores_gemma":[0.000011935599,0.00034334898,0.0029478555,0.0000041031362,0.000018687153,0.000052305113,0.000021144304,0.00082161045,0.9955279,0.00001510693,0.00022661337,0.000009343688],"about_ca_topic_score_codex":0.0004687298,"about_ca_topic_score_gemma":0.00053842756,"teacher_disagreement_score":0.0024260588,"about_ca_system_score_codex":0.00022368024,"about_ca_system_score_gemma":0.00013432174,"threshold_uncertainty_score":0.008115947},"labels":[],"label_agreement":null},{"id":"W2057904365","doi":"10.1016/j.fbp.2008.02.005","title":"Effects of fat, casein and lactose on high-pressure destruction of Escherichia coli K12 (ATCC-29055) in milk","year":2009,"lang":"en","type":"article","venue":"Food and Bioproducts Processing","topic":"Microbial Inactivation Methods","field":"Biochemistry, Genetics and Molecular Biology","cited_by":34,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"McGill University","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Lactose; Casein; Pasteurization; Food science; Chemistry; Composition (language); Escherichia coli; Biochemistry","score_opus":0.008270252724482341,"score_gpt":0.2528501026736809,"score_spread":0.24457984994919857,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2057904365","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9984334,0.0005654136,0.0004090969,0.00004227898,0.000010971412,0.000007699722,0.000062785104,0.0000133307485,0.00045501074],"genre_scores_gemma":[0.9975337,0.00032675598,0.0006022585,0.000028288228,0.0000067725873,0.0000077676605,0.00018626144,0.000021165113,0.0012870504],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99949515,0.00013982167,0.00004442691,0.00005285218,0.00015029802,0.000117497344],"domain_scores_gemma":[0.99962413,0.0001875754,0.00005745045,0.000026043892,0.000067424255,0.00003732701],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00036643774,0.0005082587,0.00038207404,0.00024092777,0.00021746686,0.00040973537,0.00041049442,0.00046787164,0.001065993],"category_scores_gemma":[0.0006134564,0.0002555543,0.00036611775,0.00030223283,0.00034643736,0.00027725115,0.0003094011,0.0005575003,0.00031436692],"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":[0.0011942331,0.0001305682,0.00066174526,0.00006832141,0.000018743931,0.00008386528,0.00006727142,0.00014121155,0.9956534,0.00003120081,0.000037105696,0.0019122933],"study_design_scores_gemma":[0.000008352687,0.0003877696,0.0023535257,0.0000042657684,0.000011577937,0.000043893393,0.000030611187,0.00021368128,0.99676573,0.0000059794124,0.0001712286,0.0000033975539],"about_ca_topic_score_codex":0.0028459379,"about_ca_topic_score_gemma":0.0021714938,"teacher_disagreement_score":0.0028459379,"about_ca_system_score_codex":0.000268216,"about_ca_system_score_gemma":0.00025375278,"threshold_uncertainty_score":0.0056587458},"labels":[],"label_agreement":null},{"id":"W2083881668","doi":"10.1016/j.fbp.2014.12.004","title":"Modeling of the water absorption during the steeping of yellow peas","year":2015,"lang":"en","type":"article","venue":"Food and Bioproducts Processing","topic":"Polysaccharides Composition and Applications","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":"University of Waterloo; Agriculture and Agri-Food Canada; Université de Sherbrooke","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Mass transfer; Steeping; Mass transfer coefficient; Absorption of water; Absorption (acoustics); Thermodynamics; Chemistry; Deformation (meteorology); Materials science; Analytical Chemistry (journal); Chromatography; Composite material; Physics","score_opus":0.03223208683858951,"score_gpt":0.2115619633151341,"score_spread":0.17932987647654458,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2083881668","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.959036,0.0002849358,0.0253668,0.00023167217,0.00004383911,0.000058539146,0.00045430637,0.00015882948,0.014365145],"genre_scores_gemma":[0.99447757,0.00012383932,0.0013362427,0.000020041145,0.0000036511494,0.000024400902,0.0001158298,0.000025000336,0.0038733743],"study_design_codex":"simulation_or_modeling","study_design_gemma":"simulation_or_modeling","domain_scores_codex":[0.999944,0.00000638352,0.0000019427036,0.0000120618015,0.00001174006,0.000023945404],"domain_scores_gemma":[0.9998293,0.0000876126,0.000016192644,0.000009289665,0.00003686098,0.000020785463],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00016942788,0.00042900824,0.00046876218,0.00024651567,0.00047663943,0.00065219967,0.00049480295,0.001059308,0.0020561158],"category_scores_gemma":[0.00050456723,0.00031998788,0.00069520035,0.00028973183,0.00039732823,0.0004963751,0.0003314568,0.0004693826,0.0002669921],"study_design_candidate":"simulation_or_modeling","study_design_consensus":"simulation_or_modeling","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00008269305,0.0000487108,0.0014172988,0.000053190415,0.000011164936,0.0001697648,0.000049161805,0.98486507,0.010481868,0.00075607584,0.0001792771,0.0018856399],"study_design_scores_gemma":[0.000005579591,0.000024964673,0.00060578506,0.00000221077,0.0000035955486,0.000008803154,0.000023128105,0.9975363,0.0015685143,0.000084278756,0.0001322764,0.000004584716],"about_ca_topic_score_codex":0.037991133,"about_ca_topic_score_gemma":0.012340313,"teacher_disagreement_score":0.037991133,"about_ca_system_score_codex":0.00071969995,"about_ca_system_score_gemma":0.00096339907,"threshold_uncertainty_score":0.075540006},"labels":[],"label_agreement":null},{"id":"W2084309990","doi":"10.1016/j.fbp.2012.09.002","title":"Effect of flaxseed processing on engineering properties and fatty acids profiles of pasta","year":2012,"lang":"en","type":"article","venue":"Food and Bioproducts Processing","topic":"Phytoestrogen effects and research","field":"Medicine","cited_by":34,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Agriculture and Agri-Food Canada","funders":"Agriculture and Agri-Food Canada","keywords":"Food science; Extrusion; Chemistry; Digestion (alchemy); Fatty acid; Chromatography; Materials science; Biochemistry","score_opus":0.023408631265316705,"score_gpt":0.26790724309450314,"score_spread":0.24449861182918645,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2084309990","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99828243,0.00057814864,0.0004113585,0.000034067547,0.000019459667,0.000011296705,0.00014142573,0.000012063909,0.0005097256],"genre_scores_gemma":[0.99707043,0.00032041024,0.000814976,0.000047687445,0.000007330053,0.000010431955,0.00024268132,0.000026692946,0.0014593416],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.999736,0.000055003908,0.000027801667,0.000073932315,0.000036668604,0.000070560636],"domain_scores_gemma":[0.9995571,0.00013871625,0.00010106895,0.000030793257,0.00007867085,0.00009367589],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00038098072,0.0006512934,0.00043573504,0.00034772235,0.00035540134,0.0006175057,0.00020427324,0.00040196432,0.0016217252],"category_scores_gemma":[0.0005938604,0.00032758992,0.00047514585,0.00043450086,0.00033057792,0.0005541962,0.00027911592,0.0006785202,0.0002863704],"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":[0.0031896646,0.00014213467,0.00044303897,0.000059365197,0.000030796404,0.000065970155,0.000059652357,0.0001211966,0.99436027,0.000025281797,0.000018756275,0.0014838554],"study_design_scores_gemma":[0.000018515018,0.0007614297,0.0048827915,0.000010179032,0.00006236674,0.00003731344,0.000056718178,0.00033454108,0.9933215,0.00002403897,0.0004798956,0.000010704221],"about_ca_topic_score_codex":0.0019278022,"about_ca_topic_score_gemma":0.0024619142,"teacher_disagreement_score":0.0019278022,"about_ca_system_score_codex":0.000427346,"about_ca_system_score_gemma":0.0003854017,"threshold_uncertainty_score":0.005425215},"labels":[],"label_agreement":null},{"id":"W2094654799","doi":"10.1205/fbp07012","title":"Influence of Processing Methods on Mechanical and Structural Characteristics of Vacuum Microwave Dried Biopolymer Foams","year":2007,"lang":"en","type":"article","venue":"Food and Bioproducts Processing","topic":"Microencapsulation and Drying Processes","field":"Agricultural and Biological Sciences","cited_by":18,"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 British Columbia","funders":"","keywords":"Biopolymer; Materials science; Self-healing hydrogels; Porosity; Pectin; Gelatin; Composite material; Vacuum drying; Freeze-drying; Rheology; Compressive strength; Chemical engineering; Chemistry; Chromatography; Polymer; Food science; Polymer chemistry","score_opus":0.021316690644908702,"score_gpt":0.2827813139957771,"score_spread":0.2614646233508684,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2094654799","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9976882,0.0008223963,0.00093673315,0.000017523626,0.000021702814,0.000009030511,0.00004989846,0.000015542713,0.0004390095],"genre_scores_gemma":[0.9972357,0.0005431655,0.0015938673,0.000023400486,0.000016961758,0.000015705056,0.00010170245,0.00003329777,0.00043611554],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9997693,0.00004915245,0.000024871651,0.000045799574,0.000059266506,0.000051646603],"domain_scores_gemma":[0.9990188,0.0005380953,0.00018053887,0.000055021086,0.00014410612,0.000063404965],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0004382941,0.00038754207,0.00028523308,0.0003524117,0.00022256465,0.00030261226,0.00016223566,0.000290217,0.0013733146],"category_scores_gemma":[0.0013643698,0.00027302734,0.0002987233,0.00035891347,0.00028406963,0.0004415426,0.00015586297,0.00043776486,0.00016499967],"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":[0.0004955251,0.000048846578,0.00029042928,0.000082049286,0.000014693507,0.000052853586,0.00006176777,0.00020486448,0.99600106,0.000035995334,0.000022777029,0.0026891858],"study_design_scores_gemma":[0.00001160039,0.00030322062,0.0021614856,0.000006502973,0.00002542244,0.000046700825,0.000023963827,0.00048949814,0.99661225,0.000014429816,0.0002969656,0.000007850084],"about_ca_topic_score_codex":0.0003592772,"about_ca_topic_score_gemma":0.0006597542,"teacher_disagreement_score":0.0013733146,"about_ca_system_score_codex":0.00014895404,"about_ca_system_score_gemma":0.00013343884,"threshold_uncertainty_score":0.004594207},"labels":[],"label_agreement":null},{"id":"W2235326259","doi":"10.1016/j.fbp.2016.01.002","title":"Agro-industrial wastes as feedstock for sustainable bio-production of butanol by Clostridium beijerinckii","year":2016,"lang":"en","type":"article","venue":"Food and Bioproducts Processing","topic":"Biofuel production and bioconversion","field":"Engineering","cited_by":102,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Centre de Recherche Industrielle du Québec; Institut National de la Recherche Scientifique","funders":"Natural Sciences and Engineering Research Council of Canada; Ministère de l'Agriculture, des Pêcheries et de l'Alimentation","keywords":"Clostridium beijerinckii; Butanol; Chemistry; Fermentation; Food science; Pomace; Raw material; Biofuel; Hydrolysate; Ethanol fuel; Biomass (ecology); Sugar; Pulp and paper industry; Hydrolysis; Biotechnology; Ethanol; Biochemistry; Agronomy; Organic chemistry; Biology","score_opus":0.012550188055104218,"score_gpt":0.20461458110050254,"score_spread":0.19206439304539832,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2235326259","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99487114,0.0014310384,0.0013217832,0.00009580683,0.00003989517,0.000019266214,0.00026357747,0.000022425225,0.001935041],"genre_scores_gemma":[0.9945766,0.0012750941,0.0015325028,0.000021500486,0.000004058148,0.000010319844,0.00052358035,0.000017349532,0.0020390253],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99979514,0.000030041167,0.000020465794,0.000027635026,0.00006383169,0.00006277044],"domain_scores_gemma":[0.99993324,0.0000124019,0.00001028437,0.0000070857704,0.000018859615,0.000018174915],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00025464344,0.00053481746,0.00020806574,0.00055083213,0.00033351715,0.0006748452,0.00027294873,0.00029525027,0.00059094187],"category_scores_gemma":[0.00025698682,0.0001677962,0.00019861305,0.0005729369,0.00014446827,0.00038645777,0.00045326262,0.00043475957,0.00033624217],"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":[0.00022468637,0.00012262243,0.0005622023,0.00009725204,0.000010848862,0.00011419774,0.000028249753,0.00041226752,0.99207556,0.00017414271,0.000066931825,0.006110973],"study_design_scores_gemma":[0.0000054331044,0.00010597542,0.0018362392,0.0000136547205,0.000022028453,0.000053284024,0.00004241352,0.0005685936,0.99634594,0.00006774094,0.000935389,0.0000034548223],"about_ca_topic_score_codex":0.001870295,"about_ca_topic_score_gemma":0.0030882412,"teacher_disagreement_score":0.001870295,"about_ca_system_score_codex":0.00048846484,"about_ca_system_score_gemma":0.00047289341,"threshold_uncertainty_score":0.0037187934},"labels":[],"label_agreement":null},{"id":"W2587561630","doi":"10.1016/j.fbp.2017.01.012","title":"Far-infrared radiation heating assisted pulsed vacuum drying (FIR-PVD) of wolfberry ( Lycium barbarum L.): Effects on drying kinetics and quality attributes","year":2017,"lang":"en","type":"article","venue":"Food and Bioproducts Processing","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":183,"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":"China Scholarship Council; National Natural Science Foundation of China","keywords":"Chemistry; Lycium; Kinetics; Vacuum drying; Thermal diffusivity; Microstructure; Moisture; Materials science; Freeze-drying; Chromatography; Organic chemistry","score_opus":0.05265056411139721,"score_gpt":0.2742217896788021,"score_spread":0.2215712255674049,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2587561630","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99785465,0.0006145167,0.0011360616,0.000013342526,0.0000048928873,0.000004913359,0.000053083717,0.000015165693,0.0003033457],"genre_scores_gemma":[0.9967957,0.0006158803,0.0015702813,0.000009209954,0.0000019489912,0.000005796349,0.00009321963,0.0000113580445,0.00089663226],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99995196,0.0000068926033,0.00000233728,0.000015353457,0.000016261023,0.000007246466],"domain_scores_gemma":[0.99994564,0.00001668729,0.00001424272,0.000004887007,0.0000123309965,0.00000626631],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00012195332,0.00015348436,0.00016804053,0.00008757922,0.000113433984,0.00018804219,0.00016920782,0.00016467793,0.0005180099],"category_scores_gemma":[0.00014205262,0.000087486645,0.00015948768,0.0001138868,0.00005940802,0.0001921509,0.00007134733,0.00020209783,0.00010335333],"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":[0.00010223352,0.000037217418,0.0003779534,0.00006589427,0.0000045052084,0.000024540748,0.000015272832,0.00053946103,0.99574775,0.000023978024,0.000020136868,0.003041119],"study_design_scores_gemma":[0.000005530311,0.0003542313,0.0056697335,0.0000049592963,0.00001607773,0.000043779768,0.000019097075,0.0037165314,0.9896221,0.000013574412,0.0005290916,0.000005256812],"about_ca_topic_score_codex":0.0008110946,"about_ca_topic_score_gemma":0.001225568,"teacher_disagreement_score":0.0008110946,"about_ca_system_score_codex":0.00011391124,"about_ca_system_score_gemma":0.00008813173,"threshold_uncertainty_score":0.0017329454},"labels":[],"label_agreement":null},{"id":"W2601660011","doi":"10.1016/j.fbp.2017.03.007","title":"Dynamics of fluid migration into porous solid matrix during high pressure treatment","year":2017,"lang":"en","type":"article","venue":"Food and Bioproducts Processing","topic":"Microbial Inactivation Methods","field":"Biochemistry, Genetics and Molecular Biology","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":"McGill University","funders":"","keywords":"Thermal diffusivity; Porosity; Mass transfer; Matrix (chemical analysis); Thermodynamics; Ascorbic acid; Mass diffusivity; Diffusion; Estimator; Fluid dynamics; Flow (mathematics); Mechanics; Materials science; Inverse; Chemistry; Mathematics; Chromatography; Composite material; Geometry; Physics; Statistics","score_opus":0.01143427390461512,"score_gpt":0.29695030001210754,"score_spread":0.28551602610749244,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2601660011","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99747914,0.000081945436,0.0016984015,0.000035197536,0.000010508268,0.000007763208,0.00008962447,0.00004359209,0.0005539104],"genre_scores_gemma":[0.9987521,0.00006800143,0.00054465275,0.000006889666,0.000004765901,0.0000071916033,0.00009305877,0.000012333334,0.00051098893],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99991953,0.0000064720507,0.0000023655803,0.000018486207,0.000022494227,0.00003056147],"domain_scores_gemma":[0.9998192,0.000074297124,0.000038485552,0.000008371677,0.000029848497,0.000029814244],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000086485794,0.0001765831,0.00016091287,0.00026990395,0.00029984667,0.00053163787,0.00021976932,0.00024143091,0.0014051875],"category_scores_gemma":[0.00039000929,0.00013288598,0.00014369725,0.00022498498,0.00042031772,0.00064134796,0.00019475464,0.00037696675,0.00020391245],"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":[0.0005838131,0.00008365501,0.0027406085,0.000048376663,0.000011785007,0.00024118357,0.00019919411,0.002246523,0.98784083,0.0005281062,0.00021662275,0.0052592694],"study_design_scores_gemma":[0.00004744285,0.0006479232,0.031153703,0.000012060906,0.000022045853,0.00021816531,0.00045651352,0.07024056,0.8944774,0.00049561495,0.0021790385,0.000049443253],"about_ca_topic_score_codex":0.0010407914,"about_ca_topic_score_gemma":0.0005942457,"teacher_disagreement_score":0.0014051875,"about_ca_system_score_codex":0.00031528596,"about_ca_system_score_gemma":0.00023850644,"threshold_uncertainty_score":0.00470078},"labels":[],"label_agreement":null},{"id":"W2661519919","doi":"10.1016/j.fbp.2017.06.002","title":"Modeling the thermal performance of a multilayer box for the transportation of perishable food","year":2017,"lang":"en","type":"article","venue":"Food and Bioproducts Processing","topic":"Food Supply Chain Traceability","field":"Agricultural and Biological Sciences","cited_by":31,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Cascades (Canada); Université de Sherbrooke","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Food packaging; Transport engineering; Food science; Computer science; Biotechnology; Engineering; Chemistry; Biology","score_opus":0.03738675132376046,"score_gpt":0.2364850560704464,"score_spread":0.19909830474668594,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2661519919","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.8550546,0.00037805736,0.13072728,0.00020494522,0.00008457958,0.00006688384,0.00026662962,0.00018077144,0.013036272],"genre_scores_gemma":[0.9890252,0.0001324372,0.004973519,0.000015991322,0.0000046288296,0.000050787763,0.000058330887,0.000015765787,0.005723443],"study_design_codex":"simulation_or_modeling","study_design_gemma":"simulation_or_modeling","domain_scores_codex":[0.99990165,0.000021707654,0.0000034146487,0.000022737584,0.00002020784,0.000030222829],"domain_scores_gemma":[0.9998518,0.00007434406,0.000020688016,0.000012707759,0.000023332303,0.000017011675],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00030008802,0.00054956955,0.00045669818,0.00023506701,0.00036288935,0.0007037078,0.00062584784,0.0010130757,0.003134572],"category_scores_gemma":[0.00057047006,0.00033982185,0.0005438858,0.00022139402,0.00043604602,0.0007997947,0.00045433562,0.00043377993,0.00037283258],"study_design_candidate":"simulation_or_modeling","study_design_consensus":"simulation_or_modeling","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0000735032,0.00003155556,0.00067271263,0.000029620054,0.000009914324,0.000034419685,0.000023755936,0.9874587,0.008847386,0.0009814485,0.000077329896,0.0017596696],"study_design_scores_gemma":[0.0000062714616,0.000046101006,0.0003171667,0.0000038902754,0.000007383868,0.0000053074205,0.00001343949,0.99733967,0.0019006442,0.00017779905,0.00017811693,0.000004187458],"about_ca_topic_score_codex":0.0068682944,"about_ca_topic_score_gemma":0.0037241972,"teacher_disagreement_score":0.0068682944,"about_ca_system_score_codex":0.0005131527,"about_ca_system_score_gemma":0.0007213407,"threshold_uncertainty_score":0.013656676},"labels":[],"label_agreement":null},{"id":"W2759912948","doi":"10.1016/j.fbp.2017.09.003","title":"Pulsed vacuum drying of Thompson seedless grape: Effects of berry ripeness on physicochemical properties and drying characteristic","year":2017,"lang":"en","type":"article","venue":"Food and Bioproducts Processing","topic":"Fermentation and Sensory Analysis","field":"Agricultural and Biological Sciences","cited_by":102,"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":"National Key Research and Development Program of China; National Natural Science Foundation of China","keywords":"Ripeness; Browning; Chemistry; Food science; Titratable acid; Berry; Water content; Water activity; Horticulture; Ripening","score_opus":0.03412534024197541,"score_gpt":0.22767725101866293,"score_spread":0.1935519107766875,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2759912948","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9992867,0.0002324521,0.0002270509,0.0000066186103,0.000006763145,0.0000033705053,0.000049959963,0.0000057561147,0.00018126176],"genre_scores_gemma":[0.99811184,0.0001985122,0.00059912173,0.000017933118,0.0000041472613,0.000003612672,0.00021931324,0.000013191814,0.0008323211],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.999944,0.0000072605053,0.0000050090107,0.000013836458,0.000018827292,0.000011075797],"domain_scores_gemma":[0.99987185,0.000035614343,0.000019573801,0.000010471366,0.000032460088,0.000030117255],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00010088115,0.0001637057,0.00018916774,0.00012228088,0.00016590538,0.00017560153,0.000113886475,0.000117459196,0.0010699991],"category_scores_gemma":[0.00024953854,0.00009844885,0.00022246833,0.00016801314,0.00007956019,0.00017171916,0.00009363306,0.0002935505,0.000107221684],"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":[0.00038215876,0.000027995204,0.0008350622,0.00003038952,0.000009401493,0.000060850056,0.000040435458,0.000037604037,0.9970169,0.00001113858,0.000026303851,0.0015218944],"study_design_scores_gemma":[0.000009963573,0.0013119272,0.086947374,0.000009904579,0.00007918606,0.0003608495,0.00019126777,0.0010427047,0.9090459,0.000021690668,0.0009639393,0.000015310916],"about_ca_topic_score_codex":0.0018247336,"about_ca_topic_score_gemma":0.0037087025,"teacher_disagreement_score":0.0018247336,"about_ca_system_score_codex":0.00012971442,"about_ca_system_score_gemma":0.0001267177,"threshold_uncertainty_score":0.003628254},"labels":[],"label_agreement":null},{"id":"W2808262253","doi":"10.1016/j.fbp.2018.06.002","title":"Energy efficient improvements in hot air drying by controlling relative humidity based on Weibull and Bi-Di models","year":2018,"lang":"en","type":"article","venue":"Food and Bioproducts Processing","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":68,"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":"National Key Research and Development Program of China","keywords":"Weibull distribution; Relative humidity; Process engineering; Environmental science; Humidity; Energy (signal processing); Waste management; Materials science; Engineering; Thermodynamics; Statistics; Mathematics; Physics","score_opus":0.021772297294626528,"score_gpt":0.21658379982640927,"score_spread":0.19481150253178275,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2808262253","genre_codex":"methods","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":null,"domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.31686425,0.002200462,0.6702269,0.00019434812,0.00011344304,0.000043924956,0.00014080001,0.00029150344,0.009924396],"genre_scores_gemma":[0.98361593,0.00059900037,0.012160991,0.00002434427,0.000010316765,0.000025280211,0.00005057853,0.000041973406,0.0034716032],"study_design_codex":"simulation_or_modeling","study_design_gemma":"simulation_or_modeling","domain_scores_codex":[0.9998987,0.000020014377,0.00000476787,0.000021299078,0.000038926897,0.000016312451],"domain_scores_gemma":[0.999882,0.000059086888,0.000017080009,0.000013920038,0.000022404962,0.0000055676137],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00026797137,0.00040453876,0.00032084688,0.00030975585,0.00020334436,0.0004230705,0.0005109018,0.00043904033,0.000750942],"category_scores_gemma":[0.0003860899,0.0002123495,0.0005436502,0.000367789,0.00020578381,0.0007331189,0.00028643187,0.00033363196,0.00014839365],"study_design_candidate":"simulation_or_modeling","study_design_consensus":"simulation_or_modeling","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000062537656,0.000047072972,0.00078983465,0.000076718745,0.000021656137,0.00003809218,0.000034265526,0.9560406,0.020712608,0.005994533,0.00022467284,0.015957434],"study_design_scores_gemma":[0.0000010459846,0.000009721345,0.00017900091,0.0000014754983,0.000004014873,0.000007839223,0.00000400025,0.9965288,0.0026285697,0.00044676478,0.00018513443,0.0000036098772],"about_ca_topic_score_codex":0.0018428601,"about_ca_topic_score_gemma":0.0020425946,"teacher_disagreement_score":0.0018428601,"about_ca_system_score_codex":0.0003605555,"about_ca_system_score_gemma":0.00020778202,"threshold_uncertainty_score":0.0036642551},"labels":[],"label_agreement":null},{"id":"W2884434127","doi":"10.1016/j.fbp.2018.06.005","title":"Non-isothermal drying of garlic slices (Allium sativum, L.): Wave period and initial temperature of the heating/cooling effect","year":2018,"lang":"en","type":"article","venue":"Food and Bioproducts Processing","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","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":"Dalhousie University","funders":"Consejo Nacional de Ciencia y Tecnología; Comisión de Operación y Fomento de Actividades Académicas, Instituto Politécnico Nacional; Instituto Politécnico Nacional","keywords":"Allium sativum; Isothermal process; Thermal diffusivity; Water content; Chemistry; Analytical Chemistry (journal); Moisture; Materials science; Thermodynamics; Composite material; Horticulture; Chromatography","score_opus":0.01591334120801477,"score_gpt":0.2295896471903837,"score_spread":0.21367630598236892,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2884434127","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.98858285,0.00025316986,0.009165148,0.000026146961,0.000011309079,0.0000138926,0.00009091214,0.000025582905,0.0018309767],"genre_scores_gemma":[0.99715734,0.00022830314,0.0013197096,0.0000063339985,0.0000020156365,0.000007341592,0.000054233264,0.000011348531,0.0012134609],"study_design_codex":"bench_or_experimental","study_design_gemma":"simulation_or_modeling","domain_scores_codex":[0.99997056,0.0000031152651,0.0000011471628,0.000008088925,0.000009652533,0.000007398292],"domain_scores_gemma":[0.9999447,0.000028255074,0.000008637346,0.0000050723625,0.0000099506005,0.0000034618888],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000102951126,0.0001711779,0.00014838559,0.00008671553,0.0001013919,0.00016574551,0.0001855158,0.00015401875,0.00090561516],"category_scores_gemma":[0.00019260032,0.00013171502,0.00020574653,0.000101718455,0.00014093495,0.00026083196,0.00009406361,0.00016989427,0.00013280124],"study_design_candidate":"simulation_or_modeling","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00043888704,0.00014683219,0.0031244096,0.00028413825,0.000025493257,0.0001951072,0.000102213315,0.10416929,0.8781292,0.0010620732,0.00026604973,0.0120562045],"study_design_scores_gemma":[0.000023373097,0.00021247855,0.01581354,0.00001134636,0.00003199309,0.00008474768,0.000058340393,0.6290488,0.35368088,0.00033194423,0.00068362564,0.000018946279],"about_ca_topic_score_codex":0.0022247795,"about_ca_topic_score_gemma":0.0029203326,"teacher_disagreement_score":0.0022247795,"about_ca_system_score_codex":0.00016138906,"about_ca_system_score_gemma":0.0001594027,"threshold_uncertainty_score":0.004423678},"labels":[],"label_agreement":null},{"id":"W3033342105","doi":"10.1016/j.fbp.2020.05.012","title":"High-intensity ultrasound-assisted recovery of cinnamyl alcohol glycosides from Rhodiola rosea roots: Effect of probe diameter on the ultrasound energy performance for the extraction of bioactive compounds","year":2020,"lang":"en","type":"article","venue":"Food and Bioproducts Processing","topic":"Medicinal Plants and Bioactive Compounds","field":"Biochemistry, Genetics and Molecular Biology","cited_by":44,"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 Alberta","funders":"Natural Sciences and Engineering Research Council of Canada; Fundação de Amparo à Pesquisa do Estado de São Paulo; University of Alberta","keywords":"Ultrasound energy; Ultrasound; Chemistry; Extraction (chemistry); Cinnamyl alcohol; Diffusion; Cavitation; Rhodiola; Intensity (physics); Rhodiola rosea; Ultrasonic sensor; Chromatography; Analytical Chemistry (journal); Materials science; Organic chemistry; Optics; Salidroside; Cinnamaldehyde","score_opus":0.021581238262448173,"score_gpt":0.24314874668623138,"score_spread":0.2215675084237832,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3033342105","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9900321,0.0011553322,0.0073894807,0.00011226012,0.000017026652,0.000030057567,0.00015877678,0.00008188646,0.0010230757],"genre_scores_gemma":[0.99001557,0.0007093207,0.006025567,0.000054687607,0.000010300517,0.000025272913,0.00025982884,0.00005850434,0.0028410738],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.999902,0.0000142453855,0.0000059745107,0.000029446246,0.000023323772,0.000024917716],"domain_scores_gemma":[0.99985397,0.000056469493,0.00002474788,0.000014783597,0.00003125604,0.000018735436],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00021053066,0.00040625752,0.00024813687,0.00018091402,0.00014030033,0.00022831067,0.0002425793,0.0003361242,0.0010340746],"category_scores_gemma":[0.00033453747,0.00017952283,0.00022752446,0.00020370938,0.00020821516,0.00046834772,0.00018447085,0.00050026365,0.00037708785],"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":[0.000036549325,0.000003902474,0.000014652719,0.000013108695,0.0000010484672,0.000007883823,0.000012324408,0.000014480822,0.99933225,0.000006198473,0.0000048176803,0.0005526602],"study_design_scores_gemma":[0.0000032940106,0.000048667025,0.00063986424,0.0000012772235,0.0000052955197,0.000018270006,0.000012905776,0.00024388738,0.9988028,0.0000053049775,0.00021472653,0.00000372102],"about_ca_topic_score_codex":0.0011983259,"about_ca_topic_score_gemma":0.0021093194,"teacher_disagreement_score":0.0011983259,"about_ca_system_score_codex":0.00013510029,"about_ca_system_score_gemma":0.00017565613,"threshold_uncertainty_score":0.0034593344},"labels":[],"label_agreement":null},{"id":"W3088766106","doi":"10.1016/j.fbp.2020.09.011","title":"Application of analytical pyrolysis to gain insights into proteins of condensed corn distillers solubles from selective milling technology","year":2020,"lang":"en","type":"article","venue":"Food and Bioproducts Processing","topic":"Biofuel production and bioconversion","field":"Engineering","cited_by":16,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Ministry of Agriculture, Food and Rural Affairs; University of Guelph","funders":"BioFuelNet Canada","keywords":"Chemistry; Pyrolysis; Nitrogen; Toluene; Phenol; Organic chemistry; Chromatography","score_opus":0.011252347311802096,"score_gpt":0.20921802341115187,"score_spread":0.19796567609934976,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3088766106","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.93845624,0.002603457,0.054511383,0.00023648603,0.00005525613,0.00006355618,0.00022033464,0.00007941486,0.0037739237],"genre_scores_gemma":[0.9715162,0.0016039015,0.02514809,0.00006067318,0.00001146648,0.000021904885,0.00013797705,0.000026163912,0.0014735691],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99988747,0.00001470295,0.0000046631744,0.000023105278,0.000048616144,0.00002142045],"domain_scores_gemma":[0.99988353,0.00005208513,0.000014137906,0.000011048712,0.000029772178,0.000009325606],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00029357598,0.00033423209,0.00014961026,0.0003109619,0.00030832484,0.00041908203,0.00018261388,0.00023633629,0.00059995713],"category_scores_gemma":[0.0002697573,0.00017655278,0.00025485668,0.00030188554,0.0003636003,0.00043101254,0.00025678307,0.0008107751,0.00011458953],"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":[0.000047552094,0.0000111112595,0.00024212479,0.000035940895,0.0000050796925,0.00003040836,0.000023530074,0.000133669,0.9955584,0.00022176113,0.00001680918,0.003673564],"study_design_scores_gemma":[0.000004930972,0.000041265386,0.0018359639,0.0000029131384,0.000009909257,0.00007668209,0.00004414006,0.0021101327,0.99490815,0.00016947373,0.0007923532,0.0000040136183],"about_ca_topic_score_codex":0.00080789375,"about_ca_topic_score_gemma":0.0016860586,"teacher_disagreement_score":0.00080789375,"about_ca_system_score_codex":0.00024876816,"about_ca_system_score_gemma":0.0003894895,"threshold_uncertainty_score":0.0020070076},"labels":[],"label_agreement":null},{"id":"W3158303952","doi":"10.1016/j.fbp.2021.04.012","title":"Experimental exploration of processes for deriving multiple products from spent coffee grounds","year":2021,"lang":"en","type":"article","venue":"Food and Bioproducts Processing","topic":"Coffee research and impacts","field":"Medicine","cited_by":30,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Dalhousie University","funders":"Natural Sciences and Engineering Research Council of Canada; Lingnan Normal University","keywords":"Coffee grounds; Engineering; Environmental science; Agricultural engineering","score_opus":0.09431788987546175,"score_gpt":0.33091250842701647,"score_spread":0.23659461855155473,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3158303952","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.98630035,0.00023027627,0.010441158,0.00006709255,0.000025862068,0.00017187557,0.00023668776,0.000040483697,0.002486238],"genre_scores_gemma":[0.9842168,0.00030596348,0.012516002,0.00003257435,0.000010934572,0.00012954779,0.00018286369,0.000035613753,0.002569735],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9996227,0.00005636164,0.000019518899,0.000116019735,0.00010289332,0.00008245396],"domain_scores_gemma":[0.99947006,0.00022796246,0.000068831905,0.00010335081,0.00008116377,0.00004861411],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0006213756,0.00048753008,0.0003592228,0.00032257978,0.00076115644,0.0008170343,0.00058715587,0.0006999689,0.0039141094],"category_scores_gemma":[0.0010892879,0.00025398706,0.0005523312,0.00040149444,0.0006258511,0.0008014112,0.0005375558,0.0009116443,0.0005827586],"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":[0.0014134551,0.00065589003,0.0008542231,0.00025550576,0.000021649086,0.00012920218,0.0001534441,0.00069248775,0.9860054,0.000987511,0.00007241726,0.008758818],"study_design_scores_gemma":[0.000040217677,0.001323816,0.001251316,0.000010018555,0.000032833603,0.00005593142,0.00010813592,0.0012938234,0.9944371,0.00024662408,0.0011912389,0.000009054256],"about_ca_topic_score_codex":0.0009730152,"about_ca_topic_score_gemma":0.0014603873,"teacher_disagreement_score":0.0039141094,"about_ca_system_score_codex":0.0004819694,"about_ca_system_score_gemma":0.00083513686,"threshold_uncertainty_score":0.013094008},"labels":[],"label_agreement":null},{"id":"W3191178993","doi":"10.1016/j.fbp.2021.08.001","title":"Catalytic conversion of whey permeate into 5-hydroxymethylfurfural: Optimization and kinetic modeling approach","year":2021,"lang":"en","type":"article","venue":"Food and Bioproducts Processing","topic":"Catalysis for Biomass Conversion","field":"Engineering","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":"McGill University","funders":"","keywords":"Chemistry; Lactose; Levulinic acid; Permeation; Catalysis; Acetic acid; Yield (engineering); Chromatography; Organic chemistry; Membrane; Biochemistry; Materials science","score_opus":0.009346007998791293,"score_gpt":0.18851160291698832,"score_spread":0.17916559491819703,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3191178993","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.8882877,0.0014868784,0.09372372,0.00030761564,0.00002815225,0.00010535927,0.00061290263,0.00012738227,0.015320221],"genre_scores_gemma":[0.98051757,0.0009967397,0.014972766,0.000018613471,0.0000041985945,0.00009415264,0.00030637853,0.000020331143,0.0030693728],"study_design_codex":"simulation_or_modeling","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999176,0.000016045602,0.0000053614876,0.000015691016,0.000028212306,0.00001704503],"domain_scores_gemma":[0.9999633,0.000017107792,0.000005749711,0.0000034064349,0.000008788348,0.0000016050399],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0002571187,0.00048259596,0.0005716814,0.00024052564,0.00023839484,0.0006309767,0.0005398909,0.0005130449,0.0007203076],"category_scores_gemma":[0.00025517374,0.00026082102,0.00077524764,0.000430671,0.000120413795,0.00038721802,0.00018533527,0.00036237633,0.0001842037],"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":[0.00021024155,0.00028257523,0.0010531921,0.00031767937,0.00006388566,0.00016096566,0.00004651967,0.89181215,0.085732035,0.00405859,0.00025343965,0.016008686],"study_design_scores_gemma":[0.0000136215685,0.00009892486,0.0004450568,0.0000051267752,0.000024487745,0.000021071499,0.000022705375,0.964108,0.03407479,0.00029845326,0.00087855,0.0000092631835],"about_ca_topic_score_codex":0.009312463,"about_ca_topic_score_gemma":0.007585044,"teacher_disagreement_score":0.009312463,"about_ca_system_score_codex":0.0006998862,"about_ca_system_score_gemma":0.0006385113,"threshold_uncertainty_score":0.01851648},"labels":[],"label_agreement":null},{"id":"W3213758273","doi":"10.1016/j.fbp.2021.10.009","title":"Comprehensive analysis of intermittent drying. A theoretical approach","year":2021,"lang":"en","type":"article","venue":"Food and Bioproducts Processing","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":14,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Polytechnique Montréal","funders":"","keywords":"Tempering; Mass transfer; Process (computing); Materials science; Process engineering; Thermodynamics; Biological system; Mechanics; Environmental science; Computer science; Physics; Engineering; Composite material","score_opus":0.028712286336604192,"score_gpt":0.2324322073227964,"score_spread":0.2037199209861922,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3213758273","genre_codex":"methods","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":null,"domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.0748907,0.0030006275,0.877968,0.00072794943,0.00015038814,0.00009578452,0.00031346822,0.00025314922,0.042599898],"genre_scores_gemma":[0.9286009,0.0032759942,0.05103424,0.00021690295,0.00016030038,0.00023858598,0.00028152647,0.0001647854,0.016026782],"study_design_codex":"simulation_or_modeling","study_design_gemma":"theoretical_or_conceptual","domain_scores_codex":[0.9998336,0.000029661442,0.00000587387,0.000027021655,0.000075548225,0.00002831532],"domain_scores_gemma":[0.99975747,0.00011955353,0.00002494997,0.000031289946,0.000054033353,0.000012751549],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0004471673,0.0005506282,0.00074459176,0.0005859157,0.00042346067,0.0006669212,0.0014583742,0.00096242613,0.0029317553],"category_scores_gemma":[0.0011190077,0.00036631865,0.0010528509,0.00043693543,0.00064348715,0.0014713886,0.00077208853,0.00070102676,0.00025836064],"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":[0.000022922753,0.000070561415,0.00029455373,0.00019822833,0.000040749772,0.00011307039,0.000053364085,0.86015415,0.006444262,0.11772905,0.0011791856,0.013699884],"study_design_scores_gemma":[0.0000026943917,0.0000073351466,0.00016367924,0.0000050091053,0.0000071836125,0.000014390942,0.000006651636,0.98868805,0.00038381244,0.010159026,0.00055935956,0.0000029299633],"about_ca_topic_score_codex":0.0047160545,"about_ca_topic_score_gemma":0.002628833,"teacher_disagreement_score":0.0047160545,"about_ca_system_score_codex":0.0005573762,"about_ca_system_score_gemma":0.0008471657,"threshold_uncertainty_score":0.009807646},"labels":[],"label_agreement":null},{"id":"W3215515700","doi":"10.1016/j.fbp.2021.11.005","title":"How much do process parameters affect the residual quality attributes of dried fruits and vegetables for convective drying?","year":2021,"lang":"en","type":"article","venue":"Food and Bioproducts Processing","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":39,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Dalhousie University","funders":"Staatssekretariat für Bildung, Forschung und Innovation; Singapore Eye Research Institute; Schweizerischer Nationalfonds zur Förderung der Wissenschaftlichen Forschung; National Science Foundation","keywords":"Carotenoid; Food science; Chemistry; Dried fruit; Vitamin; Nutrient; Vitamin C; Micronutrient; Relative humidity; Legume; Humidity; Horticulture; Botany; Biology","score_opus":0.06471721909833238,"score_gpt":0.2802013901128806,"score_spread":0.2154841710145482,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3215515700","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.97937036,0.010602416,0.006663862,0.00032644585,0.00012963885,0.000096716474,0.00049164763,0.0000851096,0.0022338976],"genre_scores_gemma":[0.9902305,0.0039139683,0.0037560842,0.0003111451,0.000029924002,0.00006668983,0.0004568561,0.00007990822,0.0011551115],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99950933,0.00007308787,0.00003381836,0.00015286081,0.00016847595,0.00006235287],"domain_scores_gemma":[0.9993036,0.00024537666,0.00019802952,0.00005994788,0.00016252256,0.00003063737],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0009437195,0.00032453207,0.00051408337,0.00024518542,0.0002514609,0.0011632938,0.00025613728,0.0003915385,0.0013076133],"category_scores_gemma":[0.001546072,0.00023054231,0.0005285197,0.00039308923,0.00037137995,0.0011487473,0.00026975037,0.00068334147,0.00046030193],"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":[0.00035198784,0.00010196987,0.006282697,0.0008557878,0.00010438692,0.00006835364,0.00023021027,0.00036144548,0.97112346,0.00017497614,0.00025497028,0.020089833],"study_design_scores_gemma":[0.000029552786,0.00093106186,0.09831866,0.00010422988,0.00030152153,0.00021705254,0.0007538642,0.0016954239,0.8880338,0.00038211976,0.009167862,0.00006488102],"about_ca_topic_score_codex":0.00093696464,"about_ca_topic_score_gemma":0.0013505773,"teacher_disagreement_score":0.0013076133,"about_ca_system_score_codex":0.00029325008,"about_ca_system_score_gemma":0.00024994594,"threshold_uncertainty_score":0.0049909353},"labels":[],"label_agreement":null},{"id":"W3216559132","doi":"10.1016/j.fbp.2021.11.001","title":"Life cycle assessment of nine representative agroindustrial systems of sugar production in Mexico","year":2021,"lang":"en","type":"article","venue":"Food and Bioproducts Processing","topic":"Environmental Impact and Sustainability","field":"Environmental Science","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 Calgary","funders":"","keywords":"Sugar; Life-cycle assessment; Sugar production; Production (economics); Environmental impact assessment; Agricultural science; Agricultural engineering; Environmental science; Business; Biotechnology; Pulp and paper industry; Engineering; Biology; Food science; Economics; Ecology","score_opus":0.019671628242632633,"score_gpt":0.28252020074245987,"score_spread":0.26284857249982724,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3216559132","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99862385,0.000047270038,0.0003209792,0.0000118604585,5.266298e-7,0.000027702547,0.0003556348,0.000008030087,0.00060420885],"genre_scores_gemma":[0.99800843,0.00008397422,0.00069286145,0.000004848646,4.4600793e-7,0.000024878853,0.00053322286,0.000002675369,0.0006486396],"study_design_codex":"observational","study_design_gemma":"observational","domain_scores_codex":[0.9999057,0.000022241204,0.0000051254046,0.00002254232,0.000014868449,0.000029424824],"domain_scores_gemma":[0.9997873,0.00006081801,0.000054073415,0.000012441951,0.00005767944,0.000027744267],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00035623278,0.00022819621,0.00018038902,0.00056536356,0.0004664875,0.0005368556,0.00033384355,0.00023297142,0.00085689913],"category_scores_gemma":[0.00035159444,0.00012429373,0.00033549548,0.00071016734,0.0001998118,0.00023259256,0.0003117426,0.000103797385,0.0000464912],"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":[0.0011652794,0.00040598208,0.7258009,0.00023554008,0.00038446047,0.00076644524,0.00087000994,0.1761843,0.033728905,0.0016674291,0.0007703311,0.058020543],"study_design_scores_gemma":[0.00005152392,0.0011369605,0.8952317,0.000026272937,0.000226972,0.000107736196,0.0015046687,0.08173434,0.0140363015,0.0003747689,0.0055386885,0.000030040539],"about_ca_topic_score_codex":0.098404326,"about_ca_topic_score_gemma":0.14640248,"teacher_disagreement_score":0.098404326,"about_ca_system_score_codex":0.003283423,"about_ca_system_score_gemma":0.0009539638,"threshold_uncertainty_score":0.1956631},"labels":[],"label_agreement":null},{"id":"W4200381554","doi":"10.1016/j.fbp.2021.11.009","title":"Dehydration mechanisms in electrohydrodynamic drying of plant-based foods","year":2021,"lang":"en","type":"article","venue":"Food and Bioproducts Processing","topic":"Aerosol Filtration and Electrostatic Precipitation","field":"Engineering","cited_by":37,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Dalhousie University","funders":"Staatssekretariat für Bildung, Forschung und Innovation; Eidgenössische Technische Hochschule Zürich; Schweizerischer Nationalfonds zur Förderung der Wissenschaftlichen Forschung","keywords":"Dehydration; Mass transfer; Osmotic dehydration; Convection; Chemistry; Flux (metallurgy); Water content; Moisture; Heat transfer; Evaporation; Chemical engineering; Materials science; Mechanics; Chromatography; Thermodynamics; Physics; Biochemistry","score_opus":0.007082827533825892,"score_gpt":0.1958868949860233,"score_spread":0.1888040674521974,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4200381554","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.8739966,0.006748223,0.11053032,0.00031859163,0.00008407306,0.000113910864,0.00024060601,0.00020525476,0.0077623734],"genre_scores_gemma":[0.99280155,0.0017528147,0.0038810866,0.000037288253,0.000009423704,0.000036631645,0.00007470296,0.000020617485,0.0013859164],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99991846,0.000008309808,0.000004792271,0.000023289216,0.000027566572,0.00001764247],"domain_scores_gemma":[0.9999405,0.000024216424,0.000014923262,0.0000049067826,0.000009601738,0.000005862376],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00019376073,0.00032518772,0.0002715999,0.00033601708,0.00025434597,0.00031903444,0.00044999117,0.0004143339,0.0005996124],"category_scores_gemma":[0.0002776339,0.00028859268,0.00048323165,0.00018227534,0.00043365234,0.0009119388,0.00036343015,0.0003605206,0.0001626503],"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":[0.00014239976,0.00016361315,0.0045928955,0.0010271921,0.000057507445,0.00081860344,0.00043053055,0.32251585,0.6250453,0.021037284,0.0006210549,0.023547811],"study_design_scores_gemma":[0.00003429755,0.0001679473,0.0100067435,0.00007017824,0.000034278222,0.00038937578,0.0001537029,0.8463951,0.12981401,0.008658244,0.004211309,0.0000649481],"about_ca_topic_score_codex":0.001303492,"about_ca_topic_score_gemma":0.0007367135,"teacher_disagreement_score":0.001303492,"about_ca_system_score_codex":0.00058963714,"about_ca_system_score_gemma":0.00020763549,"threshold_uncertainty_score":0.0042781234},"labels":[],"label_agreement":null},{"id":"W4206909482","doi":"10.1016/j.fbp.2022.01.006","title":"Grape pomace as an energy source for the food industry: A thermochemical and kinetic analysis","year":2022,"lang":"en","type":"article","venue":"Food and Bioproducts Processing","topic":"Thermochemical Biomass Conversion Processes","field":"Engineering","cited_by":33,"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 Waterloo","funders":"","keywords":"Pomace; Hemicellulose; Raw material; Cellulose; Chemistry; Pulp and paper industry; Pyrolysis; Bioenergy; Lignin; Food science; Biofuel; Food waste; Waste management; Organic chemistry","score_opus":0.010269028044357894,"score_gpt":0.20850141602765968,"score_spread":0.19823238798330178,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4206909482","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9874325,0.0054448983,0.0031084097,0.00007168399,0.00003467321,0.000039847273,0.00056453375,0.000014479673,0.0032889764],"genre_scores_gemma":[0.991568,0.0026714946,0.0017354701,0.000021511752,0.0000067250644,0.000008413027,0.00048105023,0.000011569767,0.003495707],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99992085,0.0000063803473,0.000003207925,0.000024177229,0.0000316389,0.000013757166],"domain_scores_gemma":[0.99995625,0.000013204047,0.0000035070152,0.000002876013,0.000014682942,0.00000950671],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00014706755,0.00047604597,0.0002713636,0.00038673438,0.00031559152,0.0006165213,0.00018879079,0.00028122452,0.0010471396],"category_scores_gemma":[0.00015922482,0.0001777026,0.0005467531,0.00039711467,0.00024638526,0.0004003465,0.00012401943,0.0004655158,0.00021388795],"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":[0.00041028598,0.000095264164,0.0017363402,0.00017232484,0.00007656713,0.00019864415,0.000048432194,0.0013757199,0.98892003,0.00036636987,0.00007123955,0.006528845],"study_design_scores_gemma":[0.000014754643,0.00044759482,0.01979716,0.00002130622,0.00008566025,0.00020266858,0.00014495665,0.006552472,0.96947384,0.00021727929,0.0030131727,0.000029163228],"about_ca_topic_score_codex":0.0068629296,"about_ca_topic_score_gemma":0.009142728,"teacher_disagreement_score":0.0068629296,"about_ca_system_score_codex":0.0004060382,"about_ca_system_score_gemma":0.0003466658,"threshold_uncertainty_score":0.013646007},"labels":[],"label_agreement":null},{"id":"W4367396338","doi":"10.1016/j.fbp.2023.04.007","title":"The influence of multiple fouling and cleaning cycles upon the performance of polyethersulphone membrane filters during coffee extract decaffeination","year":2023,"lang":"en","type":"article","venue":"Food and Bioproducts Processing","topic":"Membrane Separation Technologies","field":"Environmental Science","cited_by":5,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":true,"ca_institutions":"","funders":"Engineering and Physical Sciences Research Council","keywords":"Membrane; Ultrafiltration (renal); Fouling; Filtration (mathematics); Chemistry; Chromatography; Cleaning agent; Permeation; Membrane fouling; Microfiltration; Chemical engineering; Pulp and paper industry; Organic chemistry; Biochemistry; Mathematics; Engineering","score_opus":0.012869678955138377,"score_gpt":0.22945304383481158,"score_spread":0.2165833648796732,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4367396338","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99850404,0.0004834188,0.0006999972,0.000018233613,0.0000093225135,0.00000801309,0.000057345045,0.00001806772,0.00020152393],"genre_scores_gemma":[0.9979128,0.000426607,0.0010506493,0.00001691594,0.000005747269,0.000012867743,0.000085172454,0.000013549916,0.0004757339],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9994685,0.00007383321,0.00004513781,0.00009742499,0.00020314912,0.0001119424],"domain_scores_gemma":[0.999678,0.00010652684,0.00007034913,0.000022856755,0.00009669105,0.000025714378],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00045707342,0.00042317135,0.0004136478,0.0002774111,0.00033224424,0.00049536617,0.00025255536,0.0005154632,0.00039447256],"category_scores_gemma":[0.0007198375,0.00015623422,0.0003391506,0.00031340783,0.00025035784,0.00043333354,0.00028178786,0.00041028962,0.00014428352],"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":[0.00012661993,0.0000241159,0.00069788226,0.000062290965,0.000015106031,0.00007954192,0.000089210844,0.00014799529,0.99568236,0.000014261529,0.0000179771,0.0030426423],"study_design_scores_gemma":[0.0000012215969,0.00024935554,0.004639871,0.0000036995607,0.000013807403,0.00006671983,0.00004429739,0.00032773323,0.99436176,0.0000054964444,0.0002797549,0.000006255086],"about_ca_topic_score_codex":0.0013554817,"about_ca_topic_score_gemma":0.0019304897,"teacher_disagreement_score":0.0013554817,"about_ca_system_score_codex":0.00027407135,"about_ca_system_score_gemma":0.0002070432,"threshold_uncertainty_score":0.0026951432},"labels":[],"label_agreement":null},{"id":"W4385232660","doi":"10.1016/j.fbp.2023.07.006","title":"Rapid and non-destructive detection of hard to cook chickpeas using NIR hyperspectral imaging and machine learning","year":2023,"lang":"en","type":"article","venue":"Food and Bioproducts Processing","topic":"Spectroscopy and Chemometric Analyses","field":"Chemistry","cited_by":17,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Lethbridge College; University of Guelph","funders":"","keywords":"Hyperspectral imaging; Convolutional neural network; Pattern recognition (psychology); Artificial intelligence; Partial least squares regression; Mean squared error; Mathematics; Artificial neural network; Root mean square; Biological system; Computer science; Biology; Engineering; Statistics","score_opus":0.021589696015538798,"score_gpt":0.2535402163090572,"score_spread":0.23195052029351843,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4385232660","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.8298102,0.0015859647,0.16551332,0.00015740571,0.000053057818,0.00008512003,0.00041268248,0.00043368243,0.0019486448],"genre_scores_gemma":[0.68646854,0.0012116136,0.30399126,0.00017662776,0.000017157276,0.00009345991,0.00046776643,0.00008104697,0.007492397],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99984896,0.000016358206,0.0000046201153,0.000054263044,0.00006237055,0.000013418268],"domain_scores_gemma":[0.9998294,0.00005484807,0.00002990365,0.000018763458,0.000054108972,0.000012941841],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00024647408,0.00043115963,0.00025968163,0.00034482934,0.00018099927,0.00040181685,0.00025266086,0.00040663974,0.00039314883],"category_scores_gemma":[0.00029995647,0.00025926452,0.00024909378,0.00018344073,0.00021716993,0.00037485853,0.00027330156,0.0007037531,0.00024480352],"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":[0.0000298838,0.000006803422,0.00032547684,0.000017717997,0.0000056447766,0.000012048922,0.000010046352,0.00013594536,0.9945332,0.00003501599,0.000020382073,0.0048677567],"study_design_scores_gemma":[0.000006374915,0.00010655158,0.017031005,0.0000057445113,0.00001943758,0.0001741391,0.00004375884,0.011781481,0.9692654,0.00012028054,0.0014302104,0.00001567044],"about_ca_topic_score_codex":0.0024799046,"about_ca_topic_score_gemma":0.006565497,"teacher_disagreement_score":0.0024799046,"about_ca_system_score_codex":0.00026061048,"about_ca_system_score_gemma":0.00027832534,"threshold_uncertainty_score":0.004930973},"labels":[],"label_agreement":null},{"id":"W4399143589","doi":"10.1016/j.fbp.2024.05.018","title":"A simulation system to study the types and causes of browning in concentrated orange juice during storage","year":2024,"lang":"en","type":"article","venue":"Food and Bioproducts Processing","topic":"Food Quality and Safety Studies","field":"Agricultural and Biological Sciences","cited_by":14,"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":"Browning; Orange juice; Food science; Orange (colour); Chemistry; Fruit juice","score_opus":0.04161666706169332,"score_gpt":0.26921695194052153,"score_spread":0.22760028487882822,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4399143589","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.94433063,0.00009834299,0.048232466,0.00012045388,0.00006732228,0.00026583698,0.0012459178,0.0022244973,0.0034144286],"genre_scores_gemma":[0.9843374,0.00007700816,0.012838821,0.000027790704,0.000005765871,0.00020489618,0.0006594013,0.00006465243,0.0017843168],"study_design_codex":"simulation_or_modeling","study_design_gemma":"simulation_or_modeling","domain_scores_codex":[0.99987805,0.000037692895,0.000009731987,0.00002993104,0.000025454476,0.00001900556],"domain_scores_gemma":[0.99919754,0.0005200278,0.000052017243,0.00006228047,0.00011401978,0.000054106295],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00039063662,0.000623124,0.0004263395,0.00039425452,0.00038996094,0.00036963774,0.0007195148,0.00070245354,0.0035344367],"category_scores_gemma":[0.0010069543,0.0002777104,0.00035401946,0.00024187812,0.0002644657,0.00033700053,0.00039010632,0.00036515514,0.00025854446],"study_design_candidate":"simulation_or_modeling","study_design_consensus":"simulation_or_modeling","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00095139677,0.00067340874,0.012566483,0.00021905801,0.00009778268,0.0002217935,0.0002441765,0.9195564,0.05094278,0.0012106252,0.0009950167,0.012321151],"study_design_scores_gemma":[0.00006092672,0.00023813294,0.0015307557,0.0000045460188,0.000024711222,0.000019674953,0.000021036281,0.98528963,0.011941484,0.00020145038,0.0006541755,0.000013491779],"about_ca_topic_score_codex":0.0063356548,"about_ca_topic_score_gemma":0.0043917964,"teacher_disagreement_score":0.0063356548,"about_ca_system_score_codex":0.0004713345,"about_ca_system_score_gemma":0.0007449502,"threshold_uncertainty_score":0.012597561},"labels":[],"label_agreement":null},{"id":"W4401930360","doi":"10.1016/j.fbp.2024.08.010","title":"Framework for scaling-up extraction processes in nutraceutical beverages: A simulation, techno-economic, and environmental analysis approach","year":2024,"lang":"en","type":"article","venue":"Food and Bioproducts Processing","topic":"Process Optimization and Integration","field":"Engineering","cited_by":8,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Toronto","funders":"Deutsche Gesellschaft für Internationale Zusammenarbeit; Deutscher Akademischer Austauschdienst; Escuela Superior Politécnica del Litoral; Ministerio del Ambiente, Agua y Transición Ecológica","keywords":"Nutraceutical; Extraction (chemistry); Scaling; Computer science; Biochemical engineering; Engineering; Food science; Chemistry; Mathematics; Chromatography","score_opus":0.01797063385220292,"score_gpt":0.27283205724320647,"score_spread":0.25486142339100354,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4401930360","genre_codex":"methods","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":null,"domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.0096501345,0.00059981656,0.9687195,0.00059244275,0.00007763609,0.00031626338,0.0003406518,0.00028439707,0.019419102],"genre_scores_gemma":[0.45619115,0.0033557112,0.52064866,0.00026936433,0.00017751659,0.003482632,0.0009949496,0.00034024063,0.014539863],"study_design_codex":"simulation_or_modeling","study_design_gemma":"simulation_or_modeling","domain_scores_codex":[0.9993924,0.00022479935,0.000040555384,0.0000898022,0.00017615852,0.000076284894],"domain_scores_gemma":[0.99898905,0.0006356697,0.00010256865,0.000042034757,0.0001898275,0.000040898758],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0018481824,0.0018360828,0.0014038467,0.0015591645,0.000849051,0.0019435347,0.002266482,0.0022888246,0.006341033],"category_scores_gemma":[0.0022524945,0.0007256776,0.002294259,0.001123656,0.0010218711,0.0014012307,0.0017040215,0.001628717,0.0007532961],"study_design_candidate":"simulation_or_modeling","study_design_consensus":"simulation_or_modeling","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000013854887,0.000052679356,0.00031497242,0.00011048729,0.000020983956,0.00007496448,0.000037954553,0.96686894,0.00067853415,0.027392512,0.00026251806,0.0041716504],"study_design_scores_gemma":[0.000009357201,0.00002105077,0.000064662294,0.000017454031,0.000011559075,0.0000094938105,0.000017494127,0.9897838,0.00019177851,0.0081818625,0.0016830679,0.000008371917],"about_ca_topic_score_codex":0.018152108,"about_ca_topic_score_gemma":0.008795003,"teacher_disagreement_score":0.018152108,"about_ca_system_score_codex":0.0019984932,"about_ca_system_score_gemma":0.003387603,"threshold_uncertainty_score":0.036092937},"labels":[],"label_agreement":null},{"id":"W4405623993","doi":"10.1016/j.fbp.2024.12.013","title":"Tailored production of butyric acid from mixed culture fermentation of food waste","year":2024,"lang":"en","type":"article","venue":"Food and Bioproducts Processing","topic":"Biofuel production and bioconversion","field":"Engineering","cited_by":10,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Guelph; York University","funders":"Natural Sciences and Engineering Research Council of Canada; York University","keywords":"Fermentation; Food waste; Butyric acid; Production (economics); Food science; Waste material; Biotechnology; Waste management; Chemistry; Biochemical engineering; Environmental science; Pulp and paper industry; Engineering; Biology; Economics","score_opus":0.011570278848576102,"score_gpt":0.20648444022999982,"score_spread":0.1949141613814237,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4405623993","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9883603,0.0016076722,0.007320013,0.000112920134,0.00008553013,0.00007525963,0.00061149657,0.00008461223,0.0017421785],"genre_scores_gemma":[0.9829889,0.0015772986,0.012845091,0.000042828502,0.000013680068,0.000066442226,0.0007781923,0.000048315625,0.0016392483],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9997949,0.000027038812,0.000022981156,0.00003990772,0.00006387626,0.000051228308],"domain_scores_gemma":[0.99990284,0.000011270134,0.000023863651,0.000009552203,0.000028315284,0.00002406332],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0002327525,0.0007376594,0.000583343,0.00033242546,0.00018248837,0.0007558913,0.0002547163,0.00042260133,0.0004113735],"category_scores_gemma":[0.0002092397,0.00020717747,0.00060843653,0.00052920374,0.00010271293,0.00041248184,0.0005019263,0.0005911799,0.00033984616],"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":[0.000038490944,0.000026695481,0.000081804326,0.00005038175,0.0000044878734,0.00006944239,0.0000099022,0.0001348585,0.9984212,0.00001787392,0.000019178971,0.0011256505],"study_design_scores_gemma":[0.000004145177,0.00019688698,0.0006652821,0.00001075054,0.000012454562,0.000053393684,0.00002956623,0.0007528995,0.99753606,0.000017186738,0.0007144405,0.000006847139],"about_ca_topic_score_codex":0.00041598483,"about_ca_topic_score_gemma":0.0009996555,"teacher_disagreement_score":0.0007558913,"about_ca_system_score_codex":0.00018805564,"about_ca_system_score_gemma":0.0002438468,"threshold_uncertainty_score":0.001376152},"labels":[],"label_agreement":null},{"id":"W4409429809","doi":"10.1016/j.fbp.2025.04.004","title":"Pulsed electric field pretreatment of bovine α-lactalbumin: Effect of processing parameters on structure, hydrolysis and production of potential antihypertensive and antidiabetic peptides","year":2025,"lang":"en","type":"article","venue":"Food and Bioproducts Processing","topic":"Protein Hydrolysis and Bioactive Peptides","field":"Biochemistry, Genetics and Molecular Biology","cited_by":3,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Université Laval","funders":"Natural Sciences and Engineering Research Council of Canada; Institut sur la Nutrition et les Aliments Fonctionnels; Université de Lille; Fonds de recherche du Québec – Nature et technologies; Université Laval","keywords":"Lactalbumin; Hydrolysis; Chemistry; Electric field; Chromatography; Food science; Biochemistry; Physics","score_opus":0.003692985834515192,"score_gpt":0.2166972912063092,"score_spread":0.21300430537179402,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4409429809","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9980416,0.00054865435,0.0010239963,0.00002693914,0.000013214696,0.000007416853,0.00006682633,0.0000071381137,0.00026427177],"genre_scores_gemma":[0.9975368,0.00032837954,0.0009859512,0.000030057008,0.0000064719416,0.0000066596144,0.00018787818,0.000010608898,0.0009073129],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99992716,0.0000116930005,0.0000061960855,0.00001843663,0.000014614481,0.000021795458],"domain_scores_gemma":[0.9998578,0.000039729584,0.000037222322,0.000011121083,0.000026240874,0.00002793902],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00012406247,0.0002713566,0.00017519861,0.00009170495,0.000105755105,0.00017326885,0.00013336138,0.00020720079,0.0008722084],"category_scores_gemma":[0.000248214,0.00011767949,0.00019219634,0.0002240448,0.00013886648,0.00022978258,0.000074735755,0.00041873043,0.00012506556],"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":[0.0004095118,0.00003471142,0.00010173573,0.000015915964,0.000004965346,0.00003243768,0.000011167906,0.000050111023,0.9986462,0.000009234332,0.000008000578,0.00067588297],"study_design_scores_gemma":[0.000011031959,0.00040708666,0.0031274124,0.0000027787332,0.000013412424,0.000066610395,0.00001872427,0.00034975488,0.99568427,0.000015074904,0.0002995943,0.000004242169],"about_ca_topic_score_codex":0.0007212881,"about_ca_topic_score_gemma":0.0009014928,"teacher_disagreement_score":0.0008722084,"about_ca_system_score_codex":0.00012838078,"about_ca_system_score_gemma":0.00016764298,"threshold_uncertainty_score":0.0029177666},"labels":[],"label_agreement":null},{"id":"W4416347458","doi":"10.1016/j.fbp.2025.11.011","title":"Enhanced mask-random forest RCNN and 3D point cloud assisted shape and defect recognition for protein and aflatoxin prediction in nut processing","year":2025,"lang":"en","type":"article","venue":"Food and Bioproducts Processing","topic":"Spectroscopy and Chemometric Analyses","field":"Chemistry","cited_by":0,"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 Calgary","funders":"Guangzhou Science and Technology Program key projects","keywords":"Point cloud; Aflatoxin; Sphericity; Nut; Brazil nut; Cloud computing; Food processing; Quality (philosophy); Random forest","score_opus":0.016245168213687634,"score_gpt":0.2544107519732545,"score_spread":0.2381655837595669,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4416347458","genre_codex":"methods","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":null,"domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.2489715,0.0010824732,0.73940974,0.00019683712,0.00018678549,0.00015941696,0.0015312894,0.006676411,0.0017856363],"genre_scores_gemma":[0.76172876,0.0004256258,0.23145814,0.00010980991,0.000049216833,0.00014412715,0.0024618946,0.00014633022,0.0034760707],"study_design_codex":"design_other","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99969137,0.000025502786,0.000016891265,0.00009130208,0.00011491307,0.000060057795],"domain_scores_gemma":[0.9996588,0.000082160535,0.000031526077,0.000038633265,0.00016887728,0.000019953552],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00049239513,0.0009307922,0.0008058785,0.0011793626,0.0003744317,0.0005568208,0.0009504583,0.0010152285,0.0014441458],"category_scores_gemma":[0.00063116226,0.0003956904,0.0011926703,0.0010171362,0.00020265396,0.0005991825,0.00058539177,0.0005901966,0.0009702773],"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":[0.0006390459,0.00038704465,0.009018512,0.00019001025,0.00014993324,0.00029144672,0.00008346513,0.1959186,0.08474627,0.0006877979,0.0046559134,0.70323193],"study_design_scores_gemma":[0.0000048357683,0.000036172376,0.0020749217,0.00000387474,0.000015772954,0.00004026801,0.000010492154,0.99086857,0.006438045,0.00014921553,0.00034881275,0.000009069755],"about_ca_topic_score_codex":0.01597284,"about_ca_topic_score_gemma":0.016465766,"teacher_disagreement_score":0.01597284,"about_ca_system_score_codex":0.00040979713,"about_ca_system_score_gemma":0.0009168521,"threshold_uncertainty_score":0.03175974},"labels":[],"label_agreement":null}]}