{"meta":{"query_hash":"ef8e55379a0a","filters":{"venue":"Food and Feed Research"},"cohort_total":2,"direct_labels_cover":0,"predictions_cover":2,"exported":2,"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/ef8e55379a0a","api":"https://metacan.xera.ac/api/v1/cohort?venue=Food+and+Feed+Research"},"results":[{"id":"W4400040390","doi":"10.5937/ffr0-50339","title":"Effects of spontaneous and inoculated fermentation on the total phenolic content and antioxidant activity of Cabernet Sauvignon wines and fermented pomace","year":2024,"lang":"en","type":"article","venue":"Food and Feed Research","topic":"Fermentation and Sensory Analysis","field":"Agricultural and Biological Sciences","cited_by":16,"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":"Ministarstvo Prosvete, Nauke i Tehnološkog Razvoja","keywords":"Pomace; Maceration (sewage); Chemistry; Food science; Winemaking; Wine; Fermentation; Antioxidant; DPPH; Antioxidant capacity; Inoculation; Trolox; Horticulture; Biology; Biochemistry","score_opus":0.05861146177449185,"score_gpt":0.2874268625270503,"score_spread":0.22881540075255846,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4400040390","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99771875,0.00081336085,2.8143145e-7,0.0010763396,0.00001487636,0.0002859885,0.000020996487,0.000009018505,0.00006037349],"genre_scores_gemma":[0.99905324,0.0005459944,0.0000021655815,0.000018859047,0.000016277676,0.000006411748,0.0000058231776,8.949532e-7,0.0003503108],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.9991407,0.0002271573,0.00010736505,0.0001916255,0.00020804795,0.0001251095],"domain_scores_gemma":[0.9993608,0.00047995744,0.000027482167,0.00002560601,0.000052151598,0.000054009015],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0002698996,0.00007726918,0.0001372124,0.000038339378,0.00013995817,0.00006430589,0.000031933272,0.00005212635,0.000017149592],"category_scores_gemma":[0.00004481074,0.000028460103,0.000022315944,0.00023996222,0.00019545881,0.000052635813,0.000048296486,0.00012832688,4.6234692e-7],"study_design_candidate":"bench_or_experimental","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00018356348,0.00005449198,0.00056278845,0.00009559349,0.00006157406,0.000010729625,0.0004640652,6.985092e-7,0.9802024,0.0003513835,0.000012000291,0.018000724],"study_design_scores_gemma":[0.00026285966,0.0014421922,0.9000964,0.00011559575,0.000027728052,0.000040957937,0.0010721583,0.0010945494,0.09559584,0.00017581825,0.00001122524,0.00006463742],"about_ca_topic_score_codex":0.00035439915,"about_ca_topic_score_gemma":0.00005791908,"teacher_disagreement_score":0.8995336,"about_ca_system_score_codex":0.000008308084,"about_ca_system_score_gemma":0.000004166628,"threshold_uncertainty_score":0.116056934},"labels":[],"label_agreement":null},{"id":"W4403498488","doi":"10.5937/ffr0-52510","title":"The effects of the addition of lyophilized berry fruits on the leavening properties of dough and volume properties of bread","year":2024,"lang":"en","type":"article","venue":"Food and Feed Research","topic":"Food composition and properties","field":"Nursing","cited_by":3,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":true,"ca_institutions":"","funders":"","keywords":"Leavening agent; Berry; Food science; Volume (thermodynamics); Chemistry; Horticulture; Fermentation; Biology; Physics; Thermodynamics","score_opus":0.060685060470324376,"score_gpt":0.28471550146067043,"score_spread":0.22403044099034605,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4403498488","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9749425,0.01910736,2.7236342e-7,0.0043006144,0.00021783395,0.0006633691,0.000018176119,0.00001416267,0.0007357044],"genre_scores_gemma":[0.9992401,0.00021732402,0.0000042170122,0.000021439306,0.00005207149,0.000048484468,9.191915e-7,0.000016172322,0.0003992835],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99819326,0.00061650405,0.00028273612,0.00016388737,0.0005407744,0.00020280667],"domain_scores_gemma":[0.9989028,0.0004869217,0.00007538155,0.00026733725,0.0002409874,0.00002655819],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0008583145,0.000107851374,0.00021085983,0.00010279511,0.00035030543,0.000063325184,0.00023176719,0.000066635665,0.0000069396087],"category_scores_gemma":[0.00038081312,0.000044149638,0.00007678792,0.00030197477,0.001168836,0.00007967771,0.00015739928,0.00033331203,0.0000013118056],"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":[0.0029611336,0.00008450084,0.000059787802,0.0031068455,0.00014324536,4.797019e-7,0.010883073,0.0000049933465,0.9595851,0.0009837281,0.0009207788,0.021266347],"study_design_scores_gemma":[0.00037323646,0.0039751735,0.0011010502,0.0040829177,0.00003016339,0.0000057926827,0.0018118172,0.00056083046,0.98638713,0.0006104803,0.0009954977,0.00006592536],"about_ca_topic_score_codex":0.00014005938,"about_ca_topic_score_gemma":0.00001809534,"teacher_disagreement_score":0.026802028,"about_ca_system_score_codex":0.000014759363,"about_ca_system_score_gemma":0.000050030398,"threshold_uncertainty_score":0.43066248},"labels":[],"label_agreement":null}]}