{"meta":{"query_hash":"0f386492ec1f","filters":{"venue":"Food engineering series"},"cohort_total":38,"direct_labels_cover":0,"predictions_cover":38,"exported":38,"export_cap":100000,"truncated":false,"label_status":"direct model label, unvalidated","prediction_status":"machine_predicted_unvalidated (Codex and Gemma teacher distillation)","score_status":"score_only:v0-immature-baseline","snapshot":{"source":"OpenAlex, pinned release, all 482 partitions","release":"2026-06-24","frame_built":"2026-07-12"},"permalink":"https://metacan.xera.ac/q/0f386492ec1f","api":"https://metacan.xera.ac/api/v1/cohort?venue=Food+engineering+series"},"results":[{"id":"W1038070103","doi":"10.1007/978-1-4614-1587-9_11","title":"Green separation technologies in food processing: supercritical-CO2 fluid and subcritical water extraction","year":2011,"lang":"en","type":"book-chapter","venue":"Food engineering series","topic":"Phase Equilibria and Thermodynamics","field":"Engineering","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":"Agriculture and Agri-Food Canada","funders":"","keywords":"Supercritical fluid; Extraction (chemistry); Supercritical fluid extraction; Separation (statistics); Environmental science; Process engineering; Petroleum engineering; Chromatography; Chemistry; Computer science; Engineering","score_opus":0.013783985560326681,"score_gpt":0.20887454978311704,"score_spread":0.19509056422279036,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1038070103","genre_codex":"review","genre_gemma":"methods","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"methods","genre_consensus":null,"domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.007928278,0.65883577,0.099938005,0.0022749284,0.0071284147,0.00022089381,0.00044297543,0.00080453895,0.22242612],"genre_scores_gemma":[0.025505975,0.42151833,0.048612744,0.0014385933,0.0020657787,0.00017406805,0.0008526285,0.00042174335,0.49941018],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.99972373,0.000015628035,0.000012963869,0.000048347618,0.0001789962,0.000020325808],"domain_scores_gemma":[0.99988437,0.000047044578,0.0000068546037,0.0000086256705,0.000045338562,0.000007745639],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00028262005,0.0012875133,0.0009337483,0.001630198,0.0005288235,0.0013462604,0.001070436,0.0011536684,0.00875457],"category_scores_gemma":[0.00024039017,0.00058611867,0.0006221271,0.0029649413,0.0006466619,0.0029531424,0.00083553477,0.0016678482,0.0072429436],"study_design_candidate":"not_applicable","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00008116195,0.00029111104,0.000107515334,0.0026980666,0.000031650205,0.00015772399,0.00018826713,0.0029162653,0.049670972,0.046737827,0.094145626,0.80297375],"study_design_scores_gemma":[0.000010307999,0.000120196564,0.00047147393,0.0004257958,0.000026759568,0.0007058671,0.00007910539,0.0031969212,0.06018871,0.023952218,0.91077733,0.000045229157],"about_ca_topic_score_codex":0.001064165,"about_ca_topic_score_gemma":0.0028193467,"teacher_disagreement_score":0.00875457,"about_ca_system_score_codex":0.00085671333,"about_ca_system_score_gemma":0.0009659653,"threshold_uncertainty_score":0.02928698},"labels":[],"label_agreement":null},{"id":"W125655291","doi":"10.1007/978-1-4614-1587-9_21","title":"Reducing process-induced toxins in foods","year":2011,"lang":"en","type":"book-chapter","venue":"Food engineering series","topic":"Potato Plant Research","field":"Agricultural and Biological Sciences","cited_by":5,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Agriculture and Agri-Food Canada","funders":"","keywords":"Process (computing); Computer science","score_opus":0.03998010056129676,"score_gpt":0.2129845193442985,"score_spread":0.17300441878300174,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W125655291","genre_codex":"other","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":[0.033581216,0.381259,0.14468369,0.003537527,0.0052670254,0.0002269679,0.0007159896,0.0012835059,0.42944515],"genre_scores_gemma":[0.060504638,0.2755675,0.053293508,0.0012427496,0.00080470875,0.00020605777,0.00095102034,0.00044119975,0.6069886],"study_design_codex":"design_other","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999044,0.0000060199886,0.000004842316,0.000017603868,0.00005829815,0.00000876428],"domain_scores_gemma":[0.9999715,0.000009111787,0.00000315661,0.0000044775143,0.000009567283,0.000002222063],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00014712842,0.0007427145,0.00042774435,0.0005148778,0.00025534583,0.000605245,0.00047372744,0.0004211937,0.005845107],"category_scores_gemma":[0.00011205134,0.0002571263,0.0003218539,0.00081729627,0.00035984296,0.0011024105,0.00043503405,0.0014201468,0.0042289062],"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":[0.000057090918,0.00025598786,0.00007831308,0.0014638179,0.000020942252,0.00016092524,0.00024351568,0.0017427255,0.32219908,0.045880944,0.03448715,0.5934095],"study_design_scores_gemma":[0.000011692767,0.00016737788,0.0003363024,0.00016644827,0.000024857416,0.0004094684,0.000048091504,0.0007732403,0.23190284,0.017959706,0.7481835,0.000016533693],"about_ca_topic_score_codex":0.00048166577,"about_ca_topic_score_gemma":0.00092936674,"teacher_disagreement_score":0.005845107,"about_ca_system_score_codex":0.00043437124,"about_ca_system_score_gemma":0.00028963626,"threshold_uncertainty_score":0.01955378},"labels":[],"label_agreement":null},{"id":"W126513174","doi":"10.1007/978-1-4614-1587-9_6","title":"Life cycle assessment of processed food","year":2011,"lang":"en","type":"book-chapter","venue":"Food engineering series","topic":"Agriculture Sustainability and Environmental Impact","field":"Environmental Science","cited_by":6,"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; Agriculture and Agri-Food Canada","funders":"","keywords":"Life-cycle assessment; Food processing; Business; Food industry; Environmental impact assessment; Food chain; Engineering; Environmental economics; Production (economics); Marketing; Economics; Political science","score_opus":0.007585741609332599,"score_gpt":0.17925583122876212,"score_spread":0.17167008961942953,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W126513174","genre_codex":"methods","genre_gemma":"other","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"other","genre_consensus":null,"domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.1695761,0.042022705,0.45255738,0.0018706166,0.00077136734,0.0004972444,0.0068349075,0.0009197303,0.32494995],"genre_scores_gemma":[0.6726745,0.026774757,0.09144796,0.0004195103,0.00013923694,0.00047731813,0.008971708,0.0006438914,0.19845125],"study_design_codex":"simulation_or_modeling","study_design_gemma":"not_applicable","domain_scores_codex":[0.99976665,0.00005214355,0.0000068536788,0.000029989875,0.0001262751,0.000018011187],"domain_scores_gemma":[0.9998154,0.00007181948,0.000011681886,0.000016426564,0.00007875079,0.0000058771084],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00040807892,0.00068834494,0.0003296184,0.0009267932,0.00020509018,0.0007815198,0.00078553235,0.0005036036,0.0048982],"category_scores_gemma":[0.0005329293,0.00026214632,0.0008817322,0.0007393626,0.00019140428,0.0008420067,0.00033989412,0.00050983933,0.00084411574],"study_design_candidate":"not_applicable","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00021900833,0.00021559239,0.0024102698,0.0008667183,0.00014327593,0.0002187372,0.00012286496,0.47432142,0.021067638,0.05255702,0.023260375,0.42459708],"study_design_scores_gemma":[0.000028943981,0.00056670076,0.005785587,0.00041111864,0.000091148264,0.00028162822,0.00021064735,0.611709,0.041283235,0.12839203,0.2111647,0.00007533489],"about_ca_topic_score_codex":0.0044018156,"about_ca_topic_score_gemma":0.006793377,"teacher_disagreement_score":0.0048982,"about_ca_system_score_codex":0.0014410362,"about_ca_system_score_gemma":0.00077094015,"threshold_uncertainty_score":0.016386092},"labels":[],"label_agreement":null},{"id":"W138249906","doi":"10.1007/978-1-4614-1587-9_15","title":"Green technologies in food dehydration","year":2011,"lang":"en","type":"book-chapter","venue":"Food engineering series","topic":"Freezing and Crystallization Processes","field":"Engineering","cited_by":5,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Agriculture and Agri-Food Canada","funders":"","keywords":"Dehydration; Food science; Environmental science; Chemistry; Biochemistry","score_opus":0.011267893166821617,"score_gpt":0.15415146085249115,"score_spread":0.14288356768566954,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W138249906","genre_codex":"other","genre_gemma":"review","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"review","genre_consensus":null,"domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.0035403736,0.3400532,0.05416973,0.0022524456,0.00710159,0.00010919177,0.00014789928,0.00051389093,0.5921117],"genre_scores_gemma":[0.01197355,0.14782561,0.013212439,0.0011422234,0.0007866552,0.00009710908,0.00017714087,0.0002529407,0.82453233],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.9998661,0.000011913917,0.000004627109,0.000022089147,0.0000823823,0.000012844944],"domain_scores_gemma":[0.9999646,0.000012326821,0.0000023752355,0.0000044575954,0.0000118765865,0.000004278716],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00016588024,0.0011424827,0.00070900144,0.0011108059,0.00068222976,0.001054705,0.0006771252,0.0007793219,0.016759478],"category_scores_gemma":[0.00014173628,0.00038588018,0.00037710206,0.0013710826,0.00071085023,0.0020372334,0.0010534292,0.0020178056,0.00949479],"study_design_candidate":"not_applicable","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000040290503,0.00014943349,0.000049241666,0.0013223214,0.000013631185,0.00014152126,0.0003119119,0.002131415,0.024415342,0.15095088,0.14297518,0.67749876],"study_design_scores_gemma":[0.0000031396005,0.00002543604,0.00009179047,0.00021544889,0.0000061125024,0.00017455638,0.00005500025,0.00064179243,0.008905399,0.023591569,0.96627843,0.000011405552],"about_ca_topic_score_codex":0.0006620478,"about_ca_topic_score_gemma":0.0025042503,"teacher_disagreement_score":0.016759478,"about_ca_system_score_codex":0.0007604115,"about_ca_system_score_gemma":0.0005658447,"threshold_uncertainty_score":0.056066036},"labels":[],"label_agreement":null},{"id":"W147679954","doi":"10.1007/978-1-4614-1587-9_12","title":"Electrodialysis in food processing","year":2011,"lang":"en","type":"book-chapter","venue":"Food engineering series","topic":"Membrane-based Ion Separation Techniques","field":"Engineering","cited_by":20,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Agriculture and Agri-Food Canada","funders":"","keywords":"Electrodialysis; Ultrafiltration (renal); Reversed electrodialysis; Chemistry; Desalination; Membrane technology; Industrial wastewater treatment; Membrane; Process engineering; Pulp and paper industry; Waste management; Chromatography; Wastewater; Engineering","score_opus":0.013260549832657287,"score_gpt":0.17902762466817362,"score_spread":0.16576707483551634,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W147679954","genre_codex":"review","genre_gemma":"methods","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"methods","genre_consensus":null,"domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.0027311002,0.70899105,0.08603501,0.001862452,0.007122578,0.00011187177,0.0002478841,0.0006128071,0.19228515],"genre_scores_gemma":[0.01288687,0.4268164,0.038233582,0.0014784249,0.0018665636,0.00015727482,0.00039120225,0.00033542168,0.51783425],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.999762,0.000017999599,0.000012248887,0.000051249,0.0001412664,0.000015273803],"domain_scores_gemma":[0.9999131,0.000032178108,0.0000051245333,0.000009887891,0.000032442425,0.0000072463017],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0002804558,0.0013169572,0.0010700255,0.0012568202,0.0004264897,0.0013108792,0.0011595726,0.0011411667,0.01058167],"category_scores_gemma":[0.000238231,0.00056533417,0.00044322375,0.002004409,0.00063127175,0.002820544,0.0010952689,0.0021188993,0.01234819],"study_design_candidate":"not_applicable","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000072177594,0.00016334055,0.00006960475,0.0020116088,0.000024396497,0.00016628933,0.00017701727,0.0013114628,0.050641846,0.03472356,0.09582811,0.8148105],"study_design_scores_gemma":[0.000007851231,0.00006021559,0.00020013604,0.00032308992,0.000015544443,0.0005796112,0.000046824578,0.0009052907,0.018190496,0.013399441,0.9662474,0.00002404028],"about_ca_topic_score_codex":0.0005038617,"about_ca_topic_score_gemma":0.0014239345,"teacher_disagreement_score":0.01058167,"about_ca_system_score_codex":0.00066210784,"about_ca_system_score_gemma":0.00052710023,"threshold_uncertainty_score":0.0353992},"labels":[],"label_agreement":null},{"id":"W169636923","doi":"10.1007/978-1-4419-7475-4_7","title":"Multifactorial Assessment of Microbial Risks in Foods: Merging Engineering, Science, and Social Dimensions","year":2010,"lang":"en","type":"book-chapter","venue":"Food engineering series","topic":"Risk Perception and Management","field":"Social Sciences","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 Guelph","funders":"","keywords":"Multidisciplinary approach; ELECTRE; Risk analysis (engineering); Risk management; Business; Environmental health; Operations research; Engineering; Medicine; Multiple-criteria decision analysis; Political science","score_opus":0.025496024853635,"score_gpt":0.29143729624135445,"score_spread":0.26594127138771945,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W169636923","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":[0.10963212,0.06979204,0.74480164,0.013024253,0.00076107314,0.000120728226,0.00028899175,0.00022599981,0.061353143],"genre_scores_gemma":[0.66849905,0.047432195,0.26839155,0.0007245468,0.0010520079,0.00012720698,0.0002574869,0.000067769746,0.013448122],"study_design_codex":"design_other","study_design_gemma":"theoretical_or_conceptual","domain_scores_codex":[0.9988136,0.00042160717,0.000048630718,0.00008834779,0.0005960062,0.000031828964],"domain_scores_gemma":[0.99684733,0.0025705153,0.00023250203,0.00007182459,0.00022595706,0.000051872226],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.002081042,0.00072489656,0.00058014283,0.0015551271,0.00023693552,0.0019255998,0.0007097181,0.00079406047,0.0014873375],"category_scores_gemma":[0.004666799,0.00022944981,0.00067410764,0.0009225001,0.001034894,0.0019664248,0.0010425678,0.0011497216,0.00015042363],"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":[0.000076430115,0.0002460967,0.017702479,0.0007643136,0.00024801906,0.00023079105,0.0014405333,0.04280268,0.010168689,0.1939808,0.008120267,0.724219],"study_design_scores_gemma":[0.0000076206707,0.00032416524,0.026554735,0.00060063676,0.00010830458,0.0008175443,0.0017919741,0.11179416,0.00481289,0.8227053,0.030359913,0.00012282107],"about_ca_topic_score_codex":0.0016471659,"about_ca_topic_score_gemma":0.0027344574,"teacher_disagreement_score":0.002081042,"about_ca_system_score_codex":0.0009965991,"about_ca_system_score_gemma":0.0009721919,"threshold_uncertainty_score":0.0110057},"labels":[],"label_agreement":null},{"id":"W181521228","doi":"10.1007/978-1-4614-1587-9_25","title":"Erratum: Green Technologies in Food Production and Processing","year":2011,"lang":"en","type":"erratum","venue":"Food engineering series","topic":"Food Industry and Aquatic Biology","field":"Agricultural and Biological Sciences","cited_by":2,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Agriculture and Agri-Food Canada","funders":"","keywords":"Food processing; Production (economics); Computer science; Food science; Biology; Economics","score_opus":0.02294010744479256,"score_gpt":0.1826456420113835,"score_spread":0.15970553456659095,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W181521228","genre_codex":"editorial","genre_gemma":"other","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"other","genre_consensus":null,"domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.00015571425,0.0017712056,0.0004223305,0.017222993,0.97179115,0.00002981866,0.00031085627,0.00011400961,0.008181919],"genre_scores_gemma":[0.006124952,0.017335102,0.00459573,0.06392966,0.2517018,0.00019793423,0.0024552576,0.0007784704,0.6528811],"study_design_codex":"not_applicable","study_design_gemma":"not_applicable","domain_scores_codex":[0.9973277,0.00027553382,0.00047456435,0.00025344008,0.0014475934,0.0002211033],"domain_scores_gemma":[0.9889866,0.0016357284,0.000545691,0.0005499585,0.0076343403,0.00064760086],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.002067842,0.003376245,0.0020792878,0.00401731,0.003844141,0.0032476627,0.0028624798,0.0065087727,0.039828006],"category_scores_gemma":[0.015202935,0.0011616095,0.0014489603,0.0025771593,0.0014295896,0.002903394,0.0015512214,0.007890502,0.037300456],"study_design_candidate":"not_applicable","study_design_consensus":"not_applicable","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000034465385,0.000019767358,0.000037267317,0.00012137428,0.0000051702095,0.00013611188,0.000007679588,0.000068094676,0.00010987622,0.00041680434,0.98818433,0.010859126],"study_design_scores_gemma":[0.000017271806,0.000054022006,0.0005732314,0.00021813433,0.000029941699,0.00026898002,0.00005521878,0.0002108727,0.00059030886,0.00067366805,0.99728334,0.000025075988],"about_ca_topic_score_codex":0.011728899,"about_ca_topic_score_gemma":0.02089608,"teacher_disagreement_score":0.039828006,"about_ca_system_score_codex":0.0034301989,"about_ca_system_score_gemma":0.0044191484,"threshold_uncertainty_score":0.13323796},"labels":[],"label_agreement":null},{"id":"W193258566","doi":"10.1007/978-1-4614-1587-9_18","title":"Bead-based arrays: multiplex analyses","year":2011,"lang":"en","type":"book-chapter","venue":"Food engineering series","topic":"Biosensors and Analytical Detection","field":"Engineering","cited_by":2,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Agriculture and Agri-Food Canada","funders":"","keywords":"Multiplex; Analyte; Biomolecule; Multiplexing; Computational biology; Nanotechnology; Computer science; Biochemical engineering; Chemistry; Materials science; Biology; Chromatography; Bioinformatics; Engineering; Telecommunications","score_opus":0.041479542738325735,"score_gpt":0.2078397901988531,"score_spread":0.16636024746052736,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W193258566","genre_codex":"methods","genre_gemma":"methods","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"methods","genre_consensus":"methods","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.0031183858,0.17466581,0.67906606,0.0015994252,0.006112046,0.0003401825,0.0012966197,0.0053667948,0.12843472],"genre_scores_gemma":[0.013166766,0.12169435,0.27107888,0.0025079509,0.0022404739,0.0006230929,0.0020038413,0.0016567953,0.5850278],"study_design_codex":"design_other","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99878675,0.000092840906,0.000047934373,0.00025282113,0.00076005346,0.000059536615],"domain_scores_gemma":[0.99970394,0.00011114362,0.000019879917,0.00004000724,0.00010450899,0.000020420353],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000762376,0.0025592698,0.002074708,0.002136021,0.0005135251,0.0023407182,0.0024200147,0.0017838768,0.02049861],"category_scores_gemma":[0.0007308595,0.0018547579,0.0005691718,0.003000128,0.0007573629,0.0035881223,0.001713992,0.0027282552,0.036108937],"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":[0.000086700464,0.00017293893,0.00011582768,0.0011586463,0.000048863007,0.000113199356,0.00011606973,0.0010581274,0.1635195,0.018309167,0.110968664,0.7043324],"study_design_scores_gemma":[0.00000893102,0.000079133475,0.00028042734,0.00014730416,0.00004068065,0.00088324735,0.000049166447,0.003671644,0.15208022,0.013193618,0.8294993,0.00006630224],"about_ca_topic_score_codex":0.00033153233,"about_ca_topic_score_gemma":0.0010043738,"teacher_disagreement_score":0.02049861,"about_ca_system_score_codex":0.000746434,"about_ca_system_score_gemma":0.00043822578,"threshold_uncertainty_score":0.06857467},"labels":[],"label_agreement":null},{"id":"W2189130207","doi":"10.1007/978-1-4614-1587-9_2","title":"Key drivers of the food chain","year":2011,"lang":"en","type":"book-chapter","venue":"Food engineering series","topic":"Organic Food and Agriculture","field":"Agricultural and Biological Sciences","cited_by":6,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Université du Québec à Montréal","funders":"","keywords":"Commoditization; Food chain; Agriculture; Business; Liberalization; Food processing; Food systems; Commerce; Economics; Food security; Market economy; Political science; Geography; Ecology","score_opus":0.009285749536016998,"score_gpt":0.129500640107435,"score_spread":0.12021489057141801,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2189130207","genre_codex":"other","genre_gemma":"other","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"other","genre_consensus":"other","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.033811748,0.10040407,0.05904639,0.050500594,0.0040064636,0.00014588938,0.0013528015,0.00048705962,0.7502449],"genre_scores_gemma":[0.4556502,0.23588955,0.022975415,0.0037957774,0.0021869487,0.0003244347,0.000931781,0.0003378598,0.27790806],"study_design_codex":"theoretical_or_conceptual","study_design_gemma":"not_applicable","domain_scores_codex":[0.9997495,0.000047576592,0.0000083099885,0.00007077658,0.00007304444,0.00005071046],"domain_scores_gemma":[0.99982363,0.00007948938,0.000018389206,0.00001533668,0.000033711698,0.000029433439],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00051997724,0.0009556103,0.00041689194,0.0008288181,0.0008747335,0.004949991,0.0007569693,0.0012642075,0.02212104],"category_scores_gemma":[0.0008757234,0.0004607493,0.00038608917,0.0019707463,0.0026133049,0.006033596,0.0016371999,0.002385484,0.0031730824],"study_design_candidate":"not_applicable","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000020492611,0.000015605054,0.00041464154,0.0001809368,0.000010586879,0.00006859444,0.00021271007,0.0017164948,0.0010607349,0.9444024,0.013287777,0.038609102],"study_design_scores_gemma":[0.0000046397276,0.000013046684,0.00063965813,0.00017207678,0.000007748341,0.000054413882,0.00041647768,0.0014202096,0.0006110777,0.7589138,0.23772973,0.000017166218],"about_ca_topic_score_codex":0.0028528394,"about_ca_topic_score_gemma":0.0033734865,"teacher_disagreement_score":0.02212104,"about_ca_system_score_codex":0.0030213413,"about_ca_system_score_gemma":0.0025442613,"threshold_uncertainty_score":0.074002266},"labels":[],"label_agreement":null},{"id":"W2266661336","doi":"10.1007/978-1-4939-3234-4_8","title":"Pressure Shift Freezing and Thawing","year":2016,"lang":"en","type":"book-chapter","venue":"Food engineering series","topic":"Microbial Inactivation Methods","field":"Biochemistry, Genetics and Molecular Biology","cited_by":1,"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":"High pressure; Quality (philosophy); Environmental science; Engineering; Engineering physics; Physics","score_opus":0.009396242906943778,"score_gpt":0.20745843367738057,"score_spread":0.1980621907704368,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2266661336","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":[0.020122597,0.12348168,0.5090071,0.0014452678,0.005839374,0.00039494282,0.0010496243,0.0043247403,0.33433473],"genre_scores_gemma":[0.048069417,0.11808614,0.16038868,0.0010848771,0.0010423568,0.0004693199,0.002165796,0.0018806735,0.6668127],"study_design_codex":"design_other","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.999764,0.000012455766,0.0000088470615,0.000049892056,0.00014935301,0.000015422564],"domain_scores_gemma":[0.9999093,0.000023660174,0.000008553015,0.000019085455,0.000031531123,0.000007826367],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0002822431,0.0011522225,0.0006355083,0.00090923224,0.00047284653,0.00066358317,0.0010605424,0.00048099822,0.016905598],"category_scores_gemma":[0.00029360957,0.0004769724,0.00044425207,0.0010762726,0.0005424414,0.0014126665,0.0010028358,0.0019569928,0.015174797],"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":[0.000052832886,0.000066587585,0.00007699224,0.0007125948,0.000011937882,0.00011052161,0.00016000016,0.0007776894,0.1525764,0.013794473,0.03357133,0.7980886],"study_design_scores_gemma":[0.000006301389,0.000108946435,0.0006326553,0.00018874048,0.000019119045,0.0010904955,0.000062157196,0.0015869454,0.22921121,0.009337173,0.7577149,0.000041288433],"about_ca_topic_score_codex":0.0003099275,"about_ca_topic_score_gemma":0.00072026637,"teacher_disagreement_score":0.016905598,"about_ca_system_score_codex":0.00037775622,"about_ca_system_score_gemma":0.0003326014,"threshold_uncertainty_score":0.056554914},"labels":[],"label_agreement":null},{"id":"W2474399205","doi":"10.1007/978-3-319-24735-9_5","title":"Kinetics of Bubble Growth in Bread Dough and Crust Formation","year":2016,"lang":"en","type":"book-chapter","venue":"Food engineering series","topic":"Food composition and properties","field":"Nursing","cited_by":2,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Manitoba","funders":"","keywords":"Leavening agent; Food science; Bubble; Chemistry; Matrix (chemical analysis); Fermentation; Materials science; Mechanics; Chromatography; Physics","score_opus":0.011545935437080103,"score_gpt":0.17887235022154105,"score_spread":0.16732641478446095,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2474399205","genre_codex":"empirical","genre_gemma":"other","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"other","genre_consensus":null,"domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.72983253,0.055513088,0.11644898,0.0028580374,0.0012111206,0.00024348518,0.0022451635,0.0010846573,0.09056305],"genre_scores_gemma":[0.90536296,0.011600458,0.009405982,0.00021314867,0.00010942361,0.00010003443,0.00081830786,0.00024710572,0.07214252],"study_design_codex":"bench_or_experimental","study_design_gemma":"not_applicable","domain_scores_codex":[0.9998865,0.000010051902,0.0000035010767,0.000031976026,0.000048601218,0.000019370449],"domain_scores_gemma":[0.9998363,0.00010108311,0.0000153518,0.0000080311775,0.000023533195,0.00001568265],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0002890407,0.0003666932,0.00028904813,0.00020207278,0.00019110157,0.0005557399,0.0004867449,0.00033674872,0.00453255],"category_scores_gemma":[0.00058621564,0.0003833678,0.00026365678,0.00016165012,0.00030571973,0.001003816,0.00024314683,0.0009501265,0.001250145],"study_design_candidate":"not_applicable","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00048709926,0.00019536517,0.0015111667,0.0005574476,0.000041984415,0.00029147658,0.00037361696,0.008008131,0.8771218,0.024807641,0.0073821438,0.079222016],"study_design_scores_gemma":[0.00003073549,0.00027523685,0.0055882013,0.000045944915,0.00002289771,0.00029716323,0.00015454649,0.0700387,0.8878001,0.0074537504,0.028228242,0.000064529835],"about_ca_topic_score_codex":0.0019024559,"about_ca_topic_score_gemma":0.0012567047,"teacher_disagreement_score":0.00453255,"about_ca_system_score_codex":0.00072653254,"about_ca_system_score_gemma":0.00030273953,"threshold_uncertainty_score":0.015162885},"labels":[],"label_agreement":null},{"id":"W2480020232","doi":"10.1007/978-1-4614-1587-9","title":"Green Technologies in Food Production and Processing","year":2012,"lang":"en","type":"book","venue":"Food engineering series","topic":"Global Trade and Competitiveness","field":"Business, Management and Accounting","cited_by":172,"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 processing; Production (economics); Agriculture; Green food; Business; Food sector; Natural resource economics; Agricultural economics; Economics; Geography; Food science; Ecology; Biology","score_opus":0.011927719586990581,"score_gpt":0.16790775258182108,"score_spread":0.15598003299483051,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2480020232","genre_codex":"other","genre_gemma":"other","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"other","genre_consensus":"other","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.0021351562,0.27150866,0.029998295,0.007027903,0.009111455,0.0001031718,0.0003486029,0.00054141064,0.6792253],"genre_scores_gemma":[0.007118764,0.087195076,0.0086814985,0.0011123228,0.001267418,0.000055956738,0.00019733624,0.00019379164,0.8941778],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.99970967,0.000027181646,0.000011637909,0.00002651494,0.00020770999,0.000017196448],"domain_scores_gemma":[0.9998299,0.00006373355,0.0000145754375,0.00001825443,0.00005903013,0.000014565475],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00032333843,0.001159301,0.00064112333,0.001993067,0.0005323094,0.002062343,0.0005837128,0.0011113151,0.015533844],"category_scores_gemma":[0.0004650346,0.00036154332,0.0002771938,0.002977397,0.00085861335,0.0032210846,0.0008603906,0.0017297387,0.008960318],"study_design_candidate":"not_applicable","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000020285714,0.00006381652,0.000089017165,0.00035828614,0.000008598757,0.00006630365,0.00014339531,0.0014175156,0.0020606131,0.10455061,0.34557387,0.54564774],"study_design_scores_gemma":[0.0000018453036,0.0000139969625,0.00023380166,0.00018967307,0.00000465876,0.000115422874,0.000051272298,0.0006286068,0.0010840106,0.035723202,0.9619465,0.0000070071196],"about_ca_topic_score_codex":0.0022229278,"about_ca_topic_score_gemma":0.00796808,"teacher_disagreement_score":0.015533844,"about_ca_system_score_codex":0.0012698524,"about_ca_system_score_gemma":0.0011844181,"threshold_uncertainty_score":0.051965833},"labels":[],"label_agreement":null},{"id":"W2558033242","doi":"10.1007/978-1-4939-6595-3_7","title":"β-Lactoglobulin-Based Nano and Microparticulate Systems for the Protection and Delivery of Bioactives","year":2016,"lang":"en","type":"book-chapter","venue":"Food engineering series","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":4,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Agropur cooperative; Université Laval","funders":"","keywords":"Nutraceutical; Functional food; Nanotechnology; Food protein; Food products; Delivery system; Biochemical engineering; Chemistry; Biotechnology; Food science; Materials science; Medicine; Engineering; Biology; Pharmacology","score_opus":0.022456917214840156,"score_gpt":0.1683637252552678,"score_spread":0.14590680804042763,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2558033242","genre_codex":"review","genre_gemma":"methods","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"methods","genre_consensus":null,"domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.10448169,0.6280317,0.11003021,0.0011286121,0.0039941096,0.00019060829,0.0005653713,0.0014057,0.150172],"genre_scores_gemma":[0.18170135,0.32516506,0.051536348,0.0008366086,0.00071812904,0.00018898412,0.00084021984,0.0004901244,0.43852326],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999403,0.000003998547,0.0000024911742,0.000013260774,0.00003142079,0.000008542299],"domain_scores_gemma":[0.99998343,0.000004603328,0.000002779713,0.0000014585526,0.0000045374395,0.0000032470134],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00009380877,0.0006384967,0.00030569264,0.0004261368,0.00014775264,0.0006190892,0.00045732094,0.00038573507,0.002872196],"category_scores_gemma":[0.00007022373,0.00023214259,0.00022365508,0.00044775053,0.00017703406,0.0007622169,0.0003605615,0.0006899238,0.002742689],"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":[0.0000577769,0.00009976481,0.000041979303,0.0007223996,0.000020284964,0.00013058052,0.00007262579,0.0008910267,0.7787526,0.009538304,0.008243902,0.20142873],"study_design_scores_gemma":[0.000011107631,0.00017495775,0.00041884976,0.00014861845,0.000034282468,0.000690525,0.000036633635,0.0026294282,0.52242786,0.0029442864,0.47045192,0.000031616695],"about_ca_topic_score_codex":0.00022999741,"about_ca_topic_score_gemma":0.00050450064,"teacher_disagreement_score":0.002872196,"about_ca_system_score_codex":0.0002935732,"about_ca_system_score_gemma":0.00016634588,"threshold_uncertainty_score":0.009608448},"labels":[],"label_agreement":null},{"id":"W2559361995","doi":"10.1007/978-1-4939-6595-3_3","title":"Industrial Production of Active Probiotics for Food Enrichment","year":2016,"lang":"en","type":"book-chapter","venue":"Food engineering series","topic":"Probiotics and Fermented Foods","field":"Agricultural and Biological Sciences","cited_by":3,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Lakehead University","funders":"","keywords":"Probiotic; Production (economics); Biotechnology; Health benefits; Food processing; Food science; Food products; Business; Food industry; Biochemical engineering; Biology; Engineering; Medicine; Bacteria; Economics; Traditional medicine","score_opus":0.028019669435910555,"score_gpt":0.1816316166409414,"score_spread":0.15361194720503085,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2559361995","genre_codex":"review","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":null,"domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.059801903,0.57232004,0.14152375,0.0022957239,0.005316365,0.00020704357,0.0007794607,0.0009612195,0.21679457],"genre_scores_gemma":[0.15359518,0.35698012,0.12185263,0.0010955808,0.00095290976,0.00024265688,0.0016271253,0.00061664014,0.36303708],"study_design_codex":"design_other","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998629,0.000011366469,0.000008346262,0.000026830628,0.000076214325,0.0000143372745],"domain_scores_gemma":[0.99996376,0.000009772965,0.000005061751,0.0000042256506,0.0000114370905,0.000005767474],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00024887326,0.0009033766,0.00046641525,0.0007422956,0.00019992994,0.0009014794,0.00056265277,0.00044679063,0.0034811709],"category_scores_gemma":[0.0001538768,0.00034667656,0.0003913635,0.0009608087,0.00032497852,0.00090029015,0.00073635695,0.0013997309,0.0024386435],"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":[0.00011094882,0.00030075965,0.00013767359,0.0010704625,0.0000215802,0.00019822292,0.00015867197,0.0011314211,0.4444489,0.016127188,0.010754455,0.5255397],"study_design_scores_gemma":[0.000028709466,0.0003098872,0.00083707744,0.00035862287,0.000041865747,0.00091226876,0.00005989961,0.0017690646,0.34223375,0.008838232,0.6445822,0.000028368495],"about_ca_topic_score_codex":0.0001999433,"about_ca_topic_score_gemma":0.00051000994,"teacher_disagreement_score":0.0034811709,"about_ca_system_score_codex":0.00033450266,"about_ca_system_score_gemma":0.00025195457,"threshold_uncertainty_score":0.011645734},"labels":[],"label_agreement":null},{"id":"W2900424400","doi":"10.1007/978-1-4939-3311-2_17","title":"Fruits and Fruit Products Treated by UV Light","year":2018,"lang":"en","type":"book-chapter","venue":"Food engineering series","topic":"Listeria monocytogenes in Food Safety","field":"Biochemistry, Genetics and Molecular Biology","cited_by":5,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Agriculture and Agri-Food Canada","funders":"","keywords":"Food spoilage; Pasteurization; Shelf life; Food science; Patulin; Ultraviolet; Ultraviolet light; Ultraviolet radiation; Chemistry; Environmental science; Materials science; Biology; Mycotoxin; Optoelectronics","score_opus":0.021590000318037497,"score_gpt":0.21991387509978774,"score_spread":0.19832387478175023,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2900424400","genre_codex":"other","genre_gemma":"other","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"other","genre_consensus":"other","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.05255792,0.29499483,0.05374746,0.0014995263,0.004204475,0.00019226802,0.0009406536,0.0012269712,0.5906359],"genre_scores_gemma":[0.05231094,0.10314317,0.01392072,0.0006961604,0.00040407517,0.00009433424,0.0009098001,0.0003830281,0.82813776],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999337,0.0000033943875,0.0000022365589,0.0000144977475,0.00004078884,0.0000053639214],"domain_scores_gemma":[0.9999815,0.000005364439,0.000002357387,0.0000023609755,0.0000056175854,0.0000027108192],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00007275901,0.00065411127,0.00031904114,0.0005408164,0.0002393943,0.00072134624,0.00038631688,0.0003944968,0.01166296],"category_scores_gemma":[0.000064978514,0.00022392606,0.00028451983,0.00047713108,0.00021512309,0.0006193125,0.00034927673,0.0008058617,0.0062806252],"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":[0.000085679676,0.00012704608,0.00011984591,0.0007478614,0.00000854034,0.00023885882,0.00013044247,0.00033273298,0.51733565,0.0074410196,0.023524035,0.44990832],"study_design_scores_gemma":[0.0000053649737,0.00013018711,0.0010564916,0.00015595033,0.00001361481,0.00066730945,0.0000581589,0.00027331687,0.218961,0.002915907,0.77574617,0.000016548212],"about_ca_topic_score_codex":0.00028146352,"about_ca_topic_score_gemma":0.0006263401,"teacher_disagreement_score":0.01166296,"about_ca_system_score_codex":0.00027379213,"about_ca_system_score_gemma":0.00018703598,"threshold_uncertainty_score":0.039016485},"labels":[],"label_agreement":null},{"id":"W2980712646","doi":"10.1007/978-3-030-24620-4_8","title":"Safety, Nutrition and Functionality of the Traditional Foods","year":2019,"lang":"en","type":"book-chapter","venue":"Food engineering series","topic":"Culinary Culture and Tourism","field":"Agricultural and Biological Sciences","cited_by":5,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Memorial University of Newfoundland","funders":"","keywords":"Christian ministry; European union; Agricultural science; Business; Fish <Actinopterygii>; Food science; Food processing; Food products; Commerce; Agricultural economics; Biotechnology; Engineering; Environmental science; Political science; International trade; Biology; Economics","score_opus":0.02245022817650387,"score_gpt":0.16329093285220425,"score_spread":0.14084070467570037,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2980712646","genre_codex":"other","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":[0.027142122,0.13495281,0.0053546843,0.0033200195,0.0011298986,0.0000253366,0.00016819577,0.00005958513,0.8278473],"genre_scores_gemma":[0.11102262,0.09953565,0.005784603,0.0012434456,0.00079099595,0.0000453975,0.00021423626,0.000067265755,0.78129584],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.9999335,0.000011142924,0.0000025360257,0.000009570797,0.000037303143,0.000006037418],"domain_scores_gemma":[0.9999497,0.00002133381,0.0000049190003,0.0000044669337,0.000013249168,0.000006332955],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00014731598,0.0003892779,0.00016169497,0.00041431788,0.00028163503,0.0012498278,0.00034547842,0.00035369443,0.010132148],"category_scores_gemma":[0.00018335538,0.000091592374,0.00011031708,0.00042734636,0.0009343673,0.0007297564,0.0005508069,0.00074037723,0.0014312828],"study_design_candidate":"not_applicable","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00012350144,0.00019034286,0.0007406934,0.0010213404,0.000011832974,0.00022129425,0.0019964327,0.000532735,0.021852225,0.21246482,0.054474667,0.7063701],"study_design_scores_gemma":[0.0000053715926,0.00013083318,0.0046650837,0.0004834581,0.000010290404,0.00078510767,0.0011284454,0.0003780646,0.0052092494,0.08146316,0.90572983,0.000011038161],"about_ca_topic_score_codex":0.000968979,"about_ca_topic_score_gemma":0.0019075986,"teacher_disagreement_score":0.010132148,"about_ca_system_score_codex":0.00039794363,"about_ca_system_score_gemma":0.00038705877,"threshold_uncertainty_score":0.033895373},"labels":[],"label_agreement":null},{"id":"W3030586089","doi":"10.1007/978-3-030-42660-6_17","title":"Conventional and Advanced Thermal Processing Technologies for Enhancing Food Safety","year":2020,"lang":"en","type":"book-chapter","venue":"Food engineering series","topic":"Microbial Inactivation Methods","field":"Biochemistry, Genetics and Molecular Biology","cited_by":10,"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":"Pasteurization; Sterilization (economics); Food processing; Process engineering; Food products; Microwave heating; Materials science; Waste management; Environmental science; Food science; Microwave; Engineering; Chemistry; Business; Telecommunications","score_opus":0.010113022106265803,"score_gpt":0.22309194762630638,"score_spread":0.21297892552004058,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3030586089","genre_codex":"other","genre_gemma":"review","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"review","genre_consensus":null,"domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.015200885,0.37261507,0.115784205,0.0015130196,0.006077553,0.00019109568,0.0004323351,0.00076486764,0.48742095],"genre_scores_gemma":[0.023086736,0.14778742,0.038083337,0.00078171963,0.0009858528,0.00014312268,0.00041588585,0.00024303724,0.7884729],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.9998148,0.000011548049,0.0000051981933,0.000030850057,0.00012505705,0.000012554802],"domain_scores_gemma":[0.9999535,0.000017251718,0.0000039395068,0.0000051159554,0.000015687763,0.0000044551907],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00017742747,0.00081236317,0.00035295123,0.000711609,0.00025704564,0.00085918093,0.0008772752,0.0006644407,0.01677818],"category_scores_gemma":[0.00013190908,0.0003127112,0.00033401832,0.0009877373,0.00044837178,0.0015454612,0.00054014905,0.0011585894,0.007470374],"study_design_candidate":"not_applicable","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00010961601,0.000225326,0.000076870354,0.001164257,0.000010284687,0.00013639774,0.00014059439,0.0011181141,0.1981866,0.0424735,0.04522508,0.71113336],"study_design_scores_gemma":[0.0000085062475,0.00017946908,0.00046035394,0.00024981267,0.000014132134,0.0005942769,0.000057569134,0.001506314,0.05889459,0.00972376,0.92829126,0.000020032212],"about_ca_topic_score_codex":0.0003098888,"about_ca_topic_score_gemma":0.00090318214,"teacher_disagreement_score":0.01677818,"about_ca_system_score_codex":0.0003381625,"about_ca_system_score_gemma":0.0003513346,"threshold_uncertainty_score":0.05612856},"labels":[],"label_agreement":null},{"id":"W3032452770","doi":"10.1007/978-3-030-42660-6_23","title":"Nonthermal Plasma Technology","year":2020,"lang":"en","type":"book-chapter","venue":"Food engineering series","topic":"Plasma Applications and Diagnostics","field":"Medicine","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":"","keywords":"Human decontamination; Plasma; Chemistry; Nonthermal plasma; Plasma medicine; Food science; Environmental chemistry; Atmospheric-pressure plasma; Waste management","score_opus":0.009307042344023565,"score_gpt":0.18403779575822188,"score_spread":0.1747307534141983,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3032452770","genre_codex":"other","genre_gemma":"other","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"other","genre_consensus":"other","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.0010459106,0.04360808,0.018140655,0.0011745289,0.0032411693,0.000056761768,0.00013161145,0.00043212273,0.93216926],"genre_scores_gemma":[0.0025960032,0.01278335,0.0026475457,0.00043544747,0.00025491155,0.000026834956,0.00010136654,0.00008156558,0.981073],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.9997842,0.000013862985,0.000004433974,0.00003689206,0.0001446874,0.00001596583],"domain_scores_gemma":[0.9999393,0.000016769569,0.000003498698,0.00001105307,0.000023070299,0.000006280042],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00017373107,0.00090301735,0.00047948505,0.0009311674,0.00081714673,0.0015732298,0.0007626902,0.0009547708,0.056550194],"category_scores_gemma":[0.0002016705,0.00042636576,0.00033858235,0.0009079977,0.00060316874,0.0018285232,0.0011931657,0.0018226365,0.036329657],"study_design_candidate":"not_applicable","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000032067073,0.0000852457,0.00006746024,0.00056710147,0.000008117281,0.00015062862,0.00025673484,0.0005533692,0.0204533,0.09170449,0.3360973,0.5500241],"study_design_scores_gemma":[0.0000014166708,0.000016028302,0.00010034412,0.00008268784,0.0000024721387,0.00021128415,0.00003280718,0.00023939644,0.0027088546,0.009095897,0.98750395,0.0000048711463],"about_ca_topic_score_codex":0.00059874984,"about_ca_topic_score_gemma":0.0019467626,"teacher_disagreement_score":0.056550194,"about_ca_system_score_codex":0.0007110108,"about_ca_system_score_gemma":0.0006137988,"threshold_uncertainty_score":0.18917924},"labels":[],"label_agreement":null},{"id":"W4200589756","doi":"10.1007/978-3-030-88697-4_2","title":"Nutritional Aspects and Health Implications of Gluten-Free Products","year":2021,"lang":"en","type":"book-chapter","venue":"Food engineering series","topic":"Food composition and properties","field":"Nursing","cited_by":4,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"McGill University","funders":"","keywords":"Gluten; Tissue transglutaminase; Gliadin; Hordein; Population; Chemistry; Gluten free; Immune system; Immunology; Biology; Storage protein; Biochemistry; Medicine; Gene; Enzyme","score_opus":0.026566389650309604,"score_gpt":0.22043301713629293,"score_spread":0.19386662748598332,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4200589756","genre_codex":"review","genre_gemma":"review","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"review","genre_consensus":"review","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.01588386,0.774115,0.0032823505,0.002579383,0.0028123145,0.000024304376,0.00010886141,0.000042324005,0.20115155],"genre_scores_gemma":[0.05118198,0.55242926,0.004379819,0.0019048532,0.0016034528,0.000052446692,0.00017393177,0.00004549253,0.38822877],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.99995935,0.0000085393085,0.0000022968163,0.0000053540366,0.00001980732,0.000004683937],"domain_scores_gemma":[0.999962,0.000021980453,0.0000031900872,0.000001736327,0.000006758215,0.0000042714555],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00016774422,0.00042348326,0.00029070105,0.00062436645,0.00026612447,0.000885483,0.00041022277,0.00051672815,0.008608212],"category_scores_gemma":[0.00012990418,0.00014503514,0.00019068384,0.0006017467,0.00037554742,0.0006916533,0.00047737308,0.0008254337,0.001485283],"study_design_candidate":"not_applicable","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00041315678,0.0005493754,0.0006766559,0.0030964941,0.000033541408,0.0012366679,0.0012716382,0.00086295296,0.05495896,0.07894017,0.06466755,0.7932929],"study_design_scores_gemma":[0.000012728273,0.00035206368,0.005304578,0.0010066425,0.000034206052,0.001971422,0.000520365,0.00037592318,0.00787271,0.040810894,0.94172007,0.000018432766],"about_ca_topic_score_codex":0.0006251718,"about_ca_topic_score_gemma":0.001633152,"teacher_disagreement_score":0.008608212,"about_ca_system_score_codex":0.0002263025,"about_ca_system_score_gemma":0.00018454774,"threshold_uncertainty_score":0.028797388},"labels":[],"label_agreement":null},{"id":"W4297125254","doi":"10.1007/978-3-030-92415-7_26","title":"Sustainable Processing Through Efficient Use of Energy and Minimizing Waste Production","year":2022,"lang":"en","type":"book-chapter","venue":"Food engineering series","topic":"Process Optimization and Integration","field":"Engineering","cited_by":3,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"British Columbia Institute of Technology; University of British Columbia","funders":"","keywords":"Food processing; Process engineering; Production (economics); Efficient energy use; Sustainability; Pasteurization; Computer science; Biochemical engineering; Engineering; Food science; Electrical engineering; Chemistry","score_opus":0.011287552886636942,"score_gpt":0.1721064056652299,"score_spread":0.16081885277859295,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4297125254","genre_codex":"other","genre_gemma":"other","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"other","genre_consensus":"other","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.014289713,0.101,0.3574912,0.0025696352,0.002266389,0.00014469885,0.00038042734,0.0008683803,0.52098954],"genre_scores_gemma":[0.107111484,0.1423928,0.16114934,0.00093927205,0.00080361654,0.00022360393,0.0005969528,0.0010146548,0.5857684],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.9997044,0.000021488439,0.000008297516,0.000035281577,0.00020935733,0.000021074022],"domain_scores_gemma":[0.99995315,0.00001840373,0.0000055406035,0.0000063133125,0.000013505971,0.0000031280117],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00021825226,0.0009645177,0.000738215,0.00081271346,0.00033053852,0.0019189917,0.0007493229,0.0007777602,0.0077544292],"category_scores_gemma":[0.000157203,0.00042202848,0.0004816933,0.0017125411,0.0007189165,0.0015908336,0.00072240154,0.0012550886,0.0036200942],"study_design_candidate":"not_applicable","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00007346095,0.0002663218,0.0002481964,0.0013151349,0.00005862221,0.00013226263,0.00015057203,0.026484173,0.083555736,0.2921558,0.05230222,0.5432575],"study_design_scores_gemma":[0.00001140017,0.00011168348,0.000567215,0.0003447751,0.000029246145,0.0003949823,0.00012204621,0.022555904,0.07350117,0.18186834,0.7204581,0.00003518948],"about_ca_topic_score_codex":0.0004909119,"about_ca_topic_score_gemma":0.0016055293,"teacher_disagreement_score":0.0077544292,"about_ca_system_score_codex":0.0005619681,"about_ca_system_score_gemma":0.00074783654,"threshold_uncertainty_score":0.025941074},"labels":[],"label_agreement":null},{"id":"W4386025840","doi":"10.1007/978-3-031-30683-9_7","title":"Recent Developments in Thermal Processing of Foods","year":2023,"lang":"en","type":"book-chapter","venue":"Food engineering series","topic":"Microbial Inactivation Methods","field":"Biochemistry, Genetics and Molecular Biology","cited_by":1,"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":"Pasteurization; Food processing; Food industry; Food quality; Food safety; Microwave heating; Quality (philosophy); Food engineering; Business; Engineering; Risk analysis (engineering); Microwave; Food science; Telecommunications; Chemistry","score_opus":0.024091616571872983,"score_gpt":0.2440713065649095,"score_spread":0.21997968999303652,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4386025840","genre_codex":"review","genre_gemma":"review","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"review","genre_consensus":"review","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.004412749,0.85325146,0.03155751,0.0005817403,0.002207736,0.00004963637,0.00007775649,0.0003329215,0.10752849],"genre_scores_gemma":[0.014221802,0.8110228,0.026901845,0.0006933519,0.0015359956,0.00009394839,0.00028239656,0.00021620568,0.14503151],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.99979347,0.00002105565,0.000009350795,0.000038481005,0.00012023359,0.000017429631],"domain_scores_gemma":[0.99986875,0.00006681288,0.000011174606,0.000009999042,0.000032625776,0.000010550654],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00033268737,0.0009216817,0.0007007599,0.00091166643,0.00028159344,0.0009521568,0.0010795653,0.00065494,0.011803389],"category_scores_gemma":[0.00026225508,0.00044494413,0.000482064,0.0017305443,0.00048270318,0.0013936389,0.0007070926,0.0016754335,0.006817579],"study_design_candidate":"not_applicable","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00012272091,0.00022164233,0.00008446832,0.004317863,0.000025387135,0.0001815615,0.00015233515,0.0017341431,0.14672782,0.01928197,0.020903846,0.8062463],"study_design_scores_gemma":[0.0000098529745,0.0001771851,0.0004876274,0.00044094218,0.000028122207,0.0007945899,0.000047449917,0.0011167643,0.039146688,0.0072497465,0.9504771,0.000023917319],"about_ca_topic_score_codex":0.0003181824,"about_ca_topic_score_gemma":0.0006580809,"teacher_disagreement_score":0.011803389,"about_ca_system_score_codex":0.00037160254,"about_ca_system_score_gemma":0.00033219263,"threshold_uncertainty_score":0.03948629},"labels":[],"label_agreement":null},{"id":"W4386038387","doi":"10.1007/978-3-031-30683-9_11","title":"Food Safety and Quality Testing: Recent Areas of Focus and Research Perspectives","year":2023,"lang":"en","type":"book-chapter","venue":"Food engineering series","topic":"Advanced Chemical Sensor Technologies","field":"Engineering","cited_by":3,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Guelph","funders":"","keywords":"Food safety; Certification; Quality (philosophy); Food quality; Risk analysis (engineering); Engineering; Business; Medicine; Political science","score_opus":0.07598077866392285,"score_gpt":0.2754680123552655,"score_spread":0.1994872336913427,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4386038387","genre_codex":"review","genre_gemma":"review","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"review","genre_consensus":"review","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.0013296051,0.9405042,0.009173227,0.0036524886,0.0026005523,0.000032200594,0.00008667949,0.00009341733,0.042527672],"genre_scores_gemma":[0.0072558527,0.9383412,0.008537812,0.0023657219,0.0022262465,0.000030344068,0.00020134098,0.000061055805,0.04098046],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.99893945,0.00018802863,0.000054085198,0.0001475143,0.00059948134,0.00007149398],"domain_scores_gemma":[0.9973501,0.00148149,0.00015127922,0.000071816285,0.0008267395,0.00011854501],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.003495919,0.0012381568,0.0012057602,0.0025260227,0.0003290206,0.003952581,0.0019096324,0.0019987253,0.013078969],"category_scores_gemma":[0.0016787219,0.0003521196,0.00052237266,0.0036104512,0.0014258139,0.0026574463,0.0012705106,0.0017055309,0.004890434],"study_design_candidate":"not_applicable","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00008572725,0.00015815863,0.00037370497,0.0031177516,0.000017903247,0.00014444866,0.00012132702,0.00061336666,0.008350339,0.017025854,0.03419414,0.9357972],"study_design_scores_gemma":[0.000011206738,0.0002665215,0.0009665559,0.0015737513,0.00002887618,0.00083804544,0.00027257347,0.00078686443,0.0069167116,0.014665871,0.9736405,0.000032522796],"about_ca_topic_score_codex":0.0016807945,"about_ca_topic_score_gemma":0.0033117095,"teacher_disagreement_score":0.013078969,"about_ca_system_score_codex":0.0012297829,"about_ca_system_score_gemma":0.0017250272,"threshold_uncertainty_score":0.043753445},"labels":[],"label_agreement":null},{"id":"W4401901879","doi":"10.1007/978-3-031-51613-9_33","title":"Microbial Safety of Microwave Processing","year":2024,"lang":"en","type":"book-chapter","venue":"Food engineering series","topic":"Microbial Inactivation Methods","field":"Biochemistry, Genetics and Molecular Biology","cited_by":1,"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":"Microwave; Environmental science; Computer science; Telecommunications","score_opus":0.009568030643842774,"score_gpt":0.219973846277447,"score_spread":0.21040581563360425,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4401901879","genre_codex":"other","genre_gemma":"review","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"review","genre_consensus":null,"domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.016195942,0.20618469,0.11283428,0.002674513,0.0029947239,0.00011654051,0.00032552824,0.0011415815,0.6575322],"genre_scores_gemma":[0.066457875,0.10025002,0.025875539,0.0011369943,0.0011232701,0.00011021551,0.00045480247,0.00032464607,0.80426663],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.9997731,0.00002043597,0.000004817251,0.000028533716,0.00015828114,0.000014857405],"domain_scores_gemma":[0.99993706,0.000020258147,0.000007766086,0.0000094005045,0.000021487333,0.0000040189493],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00016127784,0.0006521984,0.00035872328,0.00049284386,0.00028224548,0.00086161995,0.0005982786,0.00059713674,0.013979537],"category_scores_gemma":[0.00019357385,0.0002413025,0.00028188084,0.00046635524,0.00036618282,0.0008275486,0.0005873336,0.0010997615,0.008558727],"study_design_candidate":"not_applicable","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0000958326,0.00009145771,0.00011281582,0.00084610214,0.000013835572,0.00016766072,0.00017712926,0.00092835835,0.27635783,0.044634026,0.03712572,0.6394492],"study_design_scores_gemma":[0.000005376163,0.00017294567,0.00043466387,0.0002099283,0.000014087744,0.00066484197,0.00006764517,0.0012750858,0.13766703,0.012424438,0.8470506,0.000013268243],"about_ca_topic_score_codex":0.00028573113,"about_ca_topic_score_gemma":0.0004151442,"teacher_disagreement_score":0.013979537,"about_ca_system_score_codex":0.00032770706,"about_ca_system_score_gemma":0.00029356728,"threshold_uncertainty_score":0.046766162},"labels":[],"label_agreement":null},{"id":"W4401902145","doi":"10.1007/978-3-031-51613-9_21","title":"Microwave Osmotic Drying","year":2024,"lang":"en","type":"book-chapter","venue":"Food engineering series","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","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":"McGill University","funders":"","keywords":"Microwave; Materials science; Environmental science; Computer science; Telecommunications","score_opus":0.016306813420343062,"score_gpt":0.1627388720024891,"score_spread":0.14643205858214603,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4401902145","genre_codex":"other","genre_gemma":"review","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"review","genre_consensus":null,"domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.013847445,0.051828414,0.20085359,0.0010851284,0.0032832073,0.00027049752,0.0011773219,0.0049591097,0.72269535],"genre_scores_gemma":[0.028157718,0.01845157,0.032707635,0.00067491765,0.0003210777,0.00014796283,0.0010701907,0.0007212284,0.9177476],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.9998504,0.0000073727806,0.0000038802723,0.00003728589,0.00008976353,0.0000111920845],"domain_scores_gemma":[0.99996054,0.0000065147606,0.000004463414,0.000009915329,0.000014847386,0.00000372738],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00014597013,0.0007591774,0.00056347577,0.0007646948,0.0005407868,0.0006335383,0.0006881026,0.00044316312,0.034946535],"category_scores_gemma":[0.00015073922,0.00039174667,0.00037131322,0.0008476518,0.00028230256,0.0009411658,0.00074335746,0.0011900194,0.022440959],"study_design_candidate":"not_applicable","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000067061585,0.000098402736,0.00011374903,0.00072866096,0.00001628068,0.0001433172,0.00011100919,0.00095608924,0.25301677,0.025049204,0.11749127,0.60220814],"study_design_scores_gemma":[0.00000639071,0.00004597232,0.0004983348,0.00007830043,0.00001605958,0.00064089993,0.00003047398,0.0016815808,0.1379996,0.002876278,0.85610723,0.000018794091],"about_ca_topic_score_codex":0.00037915318,"about_ca_topic_score_gemma":0.001073542,"teacher_disagreement_score":0.034946535,"about_ca_system_score_codex":0.00030016617,"about_ca_system_score_gemma":0.00020948944,"threshold_uncertainty_score":0.116907775},"labels":[],"label_agreement":null},{"id":"W4401902247","doi":"10.1007/978-3-031-51613-9_5","title":"Effect of Microwaves on Food Microorganisms","year":2024,"lang":"en","type":"book-chapter","venue":"Food engineering series","topic":"Microbial Inactivation Methods","field":"Biochemistry, Genetics and Molecular Biology","cited_by":1,"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":"Microorganism; Microwave; Food science; Environmental science; Biology; Computer science; Telecommunications; Bacteria","score_opus":0.0059404190446350705,"score_gpt":0.21852844132664526,"score_spread":0.21258802228201018,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4401902247","genre_codex":"empirical","genre_gemma":"review","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"review","genre_consensus":null,"domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.49983978,0.29453853,0.06042355,0.00090070476,0.001839146,0.00016985775,0.0003406633,0.00073228974,0.14121546],"genre_scores_gemma":[0.67747504,0.11599264,0.019053206,0.0005672149,0.0006834151,0.00013025933,0.00031985066,0.00022126098,0.18555716],"study_design_codex":"bench_or_experimental","study_design_gemma":"not_applicable","domain_scores_codex":[0.9999194,0.000013436526,0.0000030049584,0.0000147874,0.000037134836,0.00001219462],"domain_scores_gemma":[0.9999194,0.000057485184,0.000006681463,0.0000057098155,0.0000075097714,0.0000031509178],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00013221244,0.00038962616,0.00026214006,0.00019904434,0.00013752593,0.0003020093,0.00031147493,0.00024293525,0.0029873236],"category_scores_gemma":[0.00014638885,0.00019349469,0.00030035392,0.00017610355,0.00021052103,0.00030172642,0.00020418932,0.00054388086,0.0009120864],"study_design_candidate":"not_applicable","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00022038944,0.00004973432,0.00011230131,0.0005121445,0.00002078182,0.00013085429,0.00006654071,0.00039513974,0.9363989,0.0015396995,0.0009710109,0.05958254],"study_design_scores_gemma":[0.000008282179,0.00028014524,0.00079643703,0.00004221098,0.000024027227,0.00021114692,0.000022751277,0.0004336283,0.9712209,0.0004592362,0.026494589,0.000006536515],"about_ca_topic_score_codex":0.00017095459,"about_ca_topic_score_gemma":0.00026286565,"teacher_disagreement_score":0.0029873236,"about_ca_system_score_codex":0.00015831602,"about_ca_system_score_gemma":0.000062498744,"threshold_uncertainty_score":0.009993613},"labels":[],"label_agreement":null},{"id":"W4401902272","doi":"10.1007/978-3-031-51613-9_26","title":"Microwave Decontamination of Personnel Protective Equipment–Novel Response to the Global COVID Crisis","year":2024,"lang":"en","type":"book-chapter","venue":"Food engineering series","topic":"Infection Control and Ventilation","field":"Medicine","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":"McGill University","funders":"","keywords":"Human decontamination; Coronavirus disease 2019 (COVID-19); Severe acute respiratory syndrome coronavirus 2 (SARS-CoV-2); 2019-20 coronavirus outbreak; Personal protective equipment; Business; Medicine; Nuclear engineering; Virology; Engineering; Pathology; Outbreak","score_opus":0.01337674387151014,"score_gpt":0.2351361900907624,"score_spread":0.22175944621925225,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4401902272","genre_codex":"other","genre_gemma":"review","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"review","genre_consensus":null,"domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.04381358,0.22057457,0.064972304,0.029438207,0.012036624,0.00013119735,0.00009938661,0.00065608247,0.62827796],"genre_scores_gemma":[0.21138567,0.14885674,0.023686416,0.009838391,0.0056763133,0.000088850116,0.00012273647,0.0002436283,0.6001012],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.9998636,0.000029865712,0.0000026300793,0.000015784932,0.00007251865,0.000015646327],"domain_scores_gemma":[0.9999275,0.000030286483,0.000009991985,0.00000652966,0.00001742389,0.0000082941515],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00029585272,0.00032643703,0.0001493332,0.00030447333,0.0002986262,0.0009116274,0.00047505458,0.0008041752,0.0052682213],"category_scores_gemma":[0.00022726774,0.0001049473,0.00016547044,0.00026024276,0.0005764963,0.0007647546,0.0005301249,0.0010048873,0.0012892061],"study_design_candidate":"not_applicable","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00013863074,0.0001446714,0.00040799167,0.00086191925,0.00001998619,0.00037510385,0.00080875744,0.0020699312,0.10582977,0.07813883,0.15463501,0.6565694],"study_design_scores_gemma":[0.000008055272,0.00019152663,0.0014002857,0.000189324,0.000008262695,0.000648697,0.00042682135,0.0017013277,0.018651595,0.010438905,0.9663208,0.000014289487],"about_ca_topic_score_codex":0.00048148353,"about_ca_topic_score_gemma":0.0018054912,"teacher_disagreement_score":0.0052682213,"about_ca_system_score_codex":0.00038309797,"about_ca_system_score_gemma":0.00042713562,"threshold_uncertainty_score":0.017623961},"labels":[],"label_agreement":null},{"id":"W4401902298","doi":"10.1007/978-3-031-51613-9_6","title":"Effect of Microwaves on Food Enzymes","year":2024,"lang":"en","type":"book-chapter","venue":"Food engineering series","topic":"Microwave-Assisted Synthesis and Applications","field":"Chemistry","cited_by":2,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"McGill University","funders":"","keywords":"Microwave; Food science; Biology; Computer science; Telecommunications","score_opus":0.006867461888126254,"score_gpt":0.18990557569717798,"score_spread":0.18303811380905172,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4401902298","genre_codex":"review","genre_gemma":"review","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"review","genre_consensus":"review","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.1692421,0.59214,0.021629019,0.001051616,0.0028395408,0.00012418527,0.00028888235,0.00046611804,0.21221857],"genre_scores_gemma":[0.3760128,0.3074512,0.0116285775,0.0007731083,0.0011810549,0.00012584518,0.00033615762,0.00021948687,0.30227178],"study_design_codex":"bench_or_experimental","study_design_gemma":"not_applicable","domain_scores_codex":[0.9999167,0.0000136795015,0.0000034668994,0.000018856048,0.000035246216,0.00001209573],"domain_scores_gemma":[0.99994504,0.00003802427,0.0000049112614,0.000004105024,0.000005263791,0.000002684385],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00012949937,0.0005173109,0.00041391625,0.0002132693,0.00017129807,0.00047326952,0.0003801327,0.00030450005,0.0043011317],"category_scores_gemma":[0.00014882359,0.00031472527,0.00035548795,0.00030398546,0.00022739953,0.0005512572,0.00026042468,0.0007830988,0.0019519858],"study_design_candidate":"not_applicable","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0003789889,0.00014786053,0.000082998886,0.0019536715,0.000060299823,0.00032778538,0.00014515602,0.00097421225,0.8431544,0.008717492,0.005584707,0.13847236],"study_design_scores_gemma":[0.000020393834,0.000396562,0.00065456587,0.00010552596,0.000040073544,0.00034744205,0.000029899022,0.0007393311,0.8665757,0.0016873789,0.12938845,0.000014698291],"about_ca_topic_score_codex":0.00023136457,"about_ca_topic_score_gemma":0.00045994445,"teacher_disagreement_score":0.0043011317,"about_ca_system_score_codex":0.00028543602,"about_ca_system_score_gemma":0.00008329166,"threshold_uncertainty_score":0.01438874},"labels":[],"label_agreement":null},{"id":"W4401902303","doi":"10.1007/978-3-031-51613-9_28","title":"Applications of Microwaves in Chicken and Poultry Industries","year":2024,"lang":"en","type":"book-chapter","venue":"Food engineering series","topic":"Microbial Inactivation Methods","field":"Biochemistry, Genetics and Molecular Biology","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 British Columbia","funders":"","keywords":"Poultry farming; Business; Veterinary medicine; Medicine","score_opus":0.008100616477081378,"score_gpt":0.22041387753901198,"score_spread":0.2123132610619306,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4401902303","genre_codex":"review","genre_gemma":"review","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"review","genre_consensus":"review","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.019485878,0.5906711,0.06842125,0.0010504128,0.0029745847,0.000114564966,0.00017870124,0.0005135273,0.3165899],"genre_scores_gemma":[0.05741631,0.32118288,0.02991412,0.0005615756,0.0011317896,0.00010164162,0.00024182638,0.00016118944,0.5892887],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.99990666,0.000009948486,0.0000035455134,0.00001761081,0.000054142005,0.000008037934],"domain_scores_gemma":[0.99994147,0.00003082141,0.0000047975027,0.000004650449,0.000014476735,0.0000038928356],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00016550564,0.0005716986,0.00028620445,0.0007604325,0.00018654672,0.00057185645,0.0005656999,0.0005183976,0.009932793],"category_scores_gemma":[0.00011281233,0.00025840473,0.00030847508,0.00079418375,0.00025208696,0.00061673054,0.00038745155,0.0007344396,0.0039336057],"study_design_candidate":"not_applicable","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0001495933,0.0001684234,0.00023842625,0.0013830679,0.000023657181,0.00027876408,0.00019664924,0.0018806916,0.27963912,0.021265248,0.02236863,0.67240775],"study_design_scores_gemma":[0.0000102426075,0.00025814667,0.0011096896,0.0002795288,0.000027540475,0.0009908787,0.00008677163,0.0015546826,0.11004113,0.005420136,0.8802034,0.00001779806],"about_ca_topic_score_codex":0.000360816,"about_ca_topic_score_gemma":0.0009690232,"teacher_disagreement_score":0.009932793,"about_ca_system_score_codex":0.0002812575,"about_ca_system_score_gemma":0.00017518409,"threshold_uncertainty_score":0.033228457},"labels":[],"label_agreement":null},{"id":"W4401902362","doi":"10.1007/978-3-031-51613-9_7","title":"Effect of Microwaves on Food Quality Parameters","year":2024,"lang":"en","type":"book-chapter","venue":"Food engineering series","topic":"Freezing and Crystallization Processes","field":"Engineering","cited_by":1,"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":"Microwave; Quality (philosophy); Food science; Environmental science; Computer science; Physics; Biology; Telecommunications","score_opus":0.009814649096021456,"score_gpt":0.20148092166913537,"score_spread":0.19166627257311392,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4401902362","genre_codex":"empirical","genre_gemma":"review","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"review","genre_consensus":null,"domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.54794985,0.18372595,0.04160389,0.0007310771,0.001435282,0.0001100036,0.0007180785,0.00090723735,0.22281855],"genre_scores_gemma":[0.8143224,0.04927745,0.009049099,0.00030989075,0.00035449138,0.000053874308,0.00032946948,0.0003643926,0.12593883],"study_design_codex":"bench_or_experimental","study_design_gemma":"not_applicable","domain_scores_codex":[0.99991417,0.00001381989,0.0000030166348,0.000020494226,0.00003801751,0.000010556499],"domain_scores_gemma":[0.99981266,0.00014953785,0.0000103896,0.000011163712,0.000012997557,0.0000033352833],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00014750799,0.00030487624,0.00033801666,0.00014782057,0.00011193494,0.00042068813,0.00027199194,0.00024088736,0.006537147],"category_scores_gemma":[0.0002874298,0.00020674827,0.000280505,0.00027742595,0.00016945809,0.00034583564,0.00016562719,0.0005122696,0.0013538625],"study_design_candidate":"not_applicable","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0005835024,0.00007184409,0.00023172524,0.00056672806,0.000034014094,0.00011878324,0.000074443036,0.0018270023,0.91283244,0.0018144273,0.0017334692,0.08011155],"study_design_scores_gemma":[0.000016621994,0.00037544992,0.0024093871,0.000048698,0.000060511848,0.00018604615,0.000033360277,0.0020889821,0.9703208,0.00076287537,0.023681847,0.000015339385],"about_ca_topic_score_codex":0.00016483,"about_ca_topic_score_gemma":0.00029315223,"teacher_disagreement_score":0.006537147,"about_ca_system_score_codex":0.00018520896,"about_ca_system_score_gemma":0.000060945524,"threshold_uncertainty_score":0.021868885},"labels":[],"label_agreement":null},{"id":"W4401902525","doi":"10.1007/978-3-031-51613-9_30","title":"Microwave Food Packaging Material and Package Designs","year":2024,"lang":"en","type":"book-chapter","venue":"Food engineering series","topic":"Consumer Packaging Perceptions and Trends","field":"Business, Management and Accounting","cited_by":2,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"McGill University","funders":"","keywords":"Package design; Food packaging; Computer science; Manufacturing engineering; Engineering; Mechanical engineering","score_opus":0.018856232544379747,"score_gpt":0.18438261429047859,"score_spread":0.16552638174609885,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4401902525","genre_codex":"other","genre_gemma":"review","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"review","genre_consensus":null,"domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.10997968,0.117372125,0.09059247,0.001315656,0.002901532,0.00041698906,0.0015612787,0.0016122706,0.67424804],"genre_scores_gemma":[0.15172572,0.03855445,0.051045366,0.00044391982,0.0005952252,0.00023642961,0.0014727336,0.0004258733,0.7555002],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.9998233,0.000028934355,0.000007819196,0.00002584193,0.00010194475,0.0000122295605],"domain_scores_gemma":[0.9998882,0.0000315535,0.000013529379,0.000014721592,0.000046742487,0.0000051828083],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0002922584,0.00049714337,0.0002198668,0.0008492877,0.00020934945,0.0007172094,0.0006912012,0.00048767717,0.021575093],"category_scores_gemma":[0.0004535083,0.00042232004,0.00024543708,0.001184738,0.00011607564,0.00077008037,0.00026505638,0.0004020331,0.0058122645],"study_design_candidate":"not_applicable","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0001732475,0.00016277643,0.0008244354,0.00081509276,0.000010129689,0.00012801838,0.00019108802,0.0021936167,0.057489533,0.010746247,0.047461152,0.87980473],"study_design_scores_gemma":[0.000017870812,0.00091624685,0.013001461,0.00031277674,0.000056200864,0.0015441311,0.00026124256,0.003600009,0.055826206,0.0049903686,0.9194306,0.00004297808],"about_ca_topic_score_codex":0.00037085792,"about_ca_topic_score_gemma":0.0010737558,"teacher_disagreement_score":0.021575093,"about_ca_system_score_codex":0.00030042324,"about_ca_system_score_gemma":0.00017239821,"threshold_uncertainty_score":0.07217586},"labels":[],"label_agreement":null},{"id":"W4401902569","doi":"10.1007/978-3-031-51613-9_4","title":"Dielectric &amp; Thermal Properties Including Measurements","year":2024,"lang":"en","type":"book-chapter","venue":"Food engineering series","topic":"Microwave and Dielectric Measurement Techniques","field":"Engineering","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":"McGill University","funders":"","keywords":"Dielectric; Materials science; Thermal; Engineering physics; Optoelectronics; Physics; Thermodynamics","score_opus":0.0692194487501177,"score_gpt":0.20732837146115635,"score_spread":0.13810892271103864,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4401902569","genre_codex":"other","genre_gemma":"review","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"review","genre_consensus":null,"domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.0030153971,0.061528124,0.119215414,0.0014614676,0.006610585,0.0002747474,0.0018232953,0.0043325466,0.8017384],"genre_scores_gemma":[0.00843288,0.018659316,0.019664431,0.0005386707,0.0009952299,0.0001565658,0.0008121396,0.001110104,0.9496307],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.99926335,0.00004553501,0.000028762699,0.00010935297,0.0005280277,0.000024952838],"domain_scores_gemma":[0.9994746,0.0001704706,0.000035869318,0.00008265114,0.00021336255,0.000023051683],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00042557777,0.0018913228,0.0012159171,0.0021834392,0.00063049997,0.0018703687,0.0014492618,0.00092940923,0.05872541],"category_scores_gemma":[0.0008611632,0.0010509128,0.00032807872,0.0025099171,0.00071036804,0.0027879796,0.0008712681,0.0017611384,0.065611936],"study_design_candidate":"not_applicable","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0000854366,0.00012358044,0.00016955905,0.0011534678,0.000016669363,0.00017647182,0.0001940892,0.0011112433,0.033487502,0.025842931,0.31724876,0.62039024],"study_design_scores_gemma":[0.000005307581,0.00007978401,0.00040759853,0.00016761136,0.00001448459,0.00045260915,0.00005710684,0.0014087948,0.017876253,0.0075710467,0.9719383,0.000021057234],"about_ca_topic_score_codex":0.00067530625,"about_ca_topic_score_gemma":0.0016547613,"teacher_disagreement_score":0.05872541,"about_ca_system_score_codex":0.0006214749,"about_ca_system_score_gemma":0.0005682054,"threshold_uncertainty_score":0.19645607},"labels":[],"label_agreement":null},{"id":"W4401902673","doi":"10.1007/978-3-031-51613-9_11","title":"Effect of Microwaves on Animal and Plant-Based Lipids","year":2024,"lang":"en","type":"book-chapter","venue":"Food engineering series","topic":"Magnetic and Electromagnetic Effects","field":"Biochemistry, Genetics and Molecular Biology","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":"British Columbia Institute of Technology; BC Innovation Council","funders":"","keywords":"Microwave; Environmental science; Engineering; Telecommunications","score_opus":0.002192874459052353,"score_gpt":0.17187792579666336,"score_spread":0.169685051337611,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4401902673","genre_codex":"empirical","genre_gemma":"review","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"review","genre_consensus":null,"domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.6671207,0.11969905,0.018108806,0.0009714506,0.0011269358,0.00007329632,0.0002254438,0.00026720372,0.1924071],"genre_scores_gemma":[0.77857715,0.03962363,0.0034833304,0.00034025824,0.00028567895,0.000025951784,0.00013695058,0.00008805831,0.1774391],"study_design_codex":"bench_or_experimental","study_design_gemma":"not_applicable","domain_scores_codex":[0.9999696,0.0000058462992,8.5289093e-7,0.0000062001313,0.000011422682,0.0000060529946],"domain_scores_gemma":[0.9999405,0.000044831206,0.00000466918,0.0000033632318,0.000003636299,0.0000028874802],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00008992622,0.00022004063,0.0001406089,0.00017340636,0.00017406832,0.0002757004,0.00021295638,0.00021156539,0.0060759783],"category_scores_gemma":[0.00010069989,0.00011278588,0.00022453963,0.00016726059,0.0002888575,0.00024669836,0.0001662116,0.0003082787,0.0008740074],"study_design_candidate":"not_applicable","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00037546683,0.000034656554,0.00012904932,0.00038924653,0.000023639781,0.00024447907,0.00014061159,0.00045129127,0.9643703,0.0045306794,0.000988051,0.028322473],"study_design_scores_gemma":[0.000012961278,0.00026199574,0.0010528163,0.000032463216,0.000028850316,0.00030796832,0.00005909998,0.00041721275,0.9572898,0.001153983,0.039377198,0.000005563067],"about_ca_topic_score_codex":0.00018665544,"about_ca_topic_score_gemma":0.00028109798,"teacher_disagreement_score":0.0060759783,"about_ca_system_score_codex":0.00014841105,"about_ca_system_score_gemma":0.000049605187,"threshold_uncertainty_score":0.020326197},"labels":[],"label_agreement":null},{"id":"W4401902700","doi":"10.1007/978-3-031-51613-9_29","title":"Applications of Microwaves in Meat Industries","year":2024,"lang":"en","type":"book-chapter","venue":"Food engineering series","topic":"Microbial Inactivation Methods","field":"Biochemistry, Genetics and Molecular Biology","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 British Columbia","funders":"","keywords":"Microwave; Business; Telecommunications; Computer science","score_opus":0.01131616482655308,"score_gpt":0.22965347625113275,"score_spread":0.21833731142457968,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4401902700","genre_codex":"review","genre_gemma":"other","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"other","genre_consensus":null,"domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.00900658,0.64329886,0.04440035,0.0009560315,0.0027998537,0.00007628267,0.00012231614,0.00044296923,0.2988968],"genre_scores_gemma":[0.0383064,0.39977866,0.02532913,0.00069172704,0.0014731743,0.00009658094,0.00020541933,0.00016550704,0.5339534],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.9998896,0.000011774809,0.000003823231,0.0000181831,0.000066948145,0.000009618524],"domain_scores_gemma":[0.9999287,0.00003851944,0.0000053574786,0.000005464354,0.000017255867,0.000004620497],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00019209099,0.00064629567,0.00036573032,0.0008789942,0.00024036679,0.0007337448,0.00070273405,0.00058530195,0.0123333],"category_scores_gemma":[0.00013895734,0.00030129292,0.00035722443,0.0010492512,0.0003189861,0.00084496,0.0005294681,0.001038772,0.0055748713],"study_design_candidate":"not_applicable","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00012602571,0.00020409908,0.00016944115,0.0016414273,0.000027458287,0.00026774567,0.00021726816,0.0016400752,0.19748896,0.036196556,0.030666616,0.73135436],"study_design_scores_gemma":[0.000008523833,0.0001672414,0.0005965403,0.0002837732,0.000020755322,0.0006925785,0.000072211566,0.0011158276,0.057263903,0.008280818,0.93148166,0.000016273585],"about_ca_topic_score_codex":0.00026199291,"about_ca_topic_score_gemma":0.00067325536,"teacher_disagreement_score":0.0123333,"about_ca_system_score_codex":0.00031793377,"about_ca_system_score_gemma":0.00017473284,"threshold_uncertainty_score":0.04125899},"labels":[],"label_agreement":null},{"id":"W4401902712","doi":"10.1007/978-3-031-51613-9_9","title":"Effect of Microwaves on Food Proteins","year":2024,"lang":"en","type":"book-chapter","venue":"Food engineering series","topic":"Microbial Inactivation Methods","field":"Biochemistry, Genetics and Molecular Biology","cited_by":4,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of British Columbia","funders":"","keywords":"Microwave; Computer science; Telecommunications","score_opus":0.007101232156686176,"score_gpt":0.22490942178400322,"score_spread":0.21780818962731704,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4401902712","genre_codex":"empirical","genre_gemma":"other","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"other","genre_consensus":null,"domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.3592553,0.34532815,0.085020214,0.0012967276,0.0023985517,0.0001792062,0.00031021543,0.00097274926,0.2052389],"genre_scores_gemma":[0.53510123,0.14259437,0.020339204,0.0008522593,0.0007612795,0.00014935521,0.00029780206,0.00035143326,0.299553],"study_design_codex":"bench_or_experimental","study_design_gemma":"not_applicable","domain_scores_codex":[0.99993205,0.000010404942,0.0000021933631,0.000014632515,0.000031191983,0.000009579111],"domain_scores_gemma":[0.99993265,0.00004740965,0.000006250436,0.000004842785,0.000006291222,0.0000025359946],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00014349954,0.00042091816,0.00025603012,0.00018811086,0.00015379817,0.00029389802,0.00032554846,0.00025562718,0.0037134506],"category_scores_gemma":[0.00012739933,0.00021274532,0.00030157974,0.00019523171,0.0002742679,0.0004004198,0.00021337323,0.000638693,0.0013539986],"study_design_candidate":"not_applicable","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00017773588,0.00004649239,0.00006802292,0.0005795543,0.000021535772,0.00013702952,0.000079385754,0.00041078683,0.9375078,0.002861684,0.0015663403,0.0565436],"study_design_scores_gemma":[0.000008592769,0.00021411953,0.0006361064,0.000043722786,0.000021078191,0.00025048677,0.000023423685,0.00048130445,0.9536203,0.000740802,0.04395261,0.0000073637816],"about_ca_topic_score_codex":0.00015052664,"about_ca_topic_score_gemma":0.00022940761,"teacher_disagreement_score":0.0037134506,"about_ca_system_score_codex":0.00017158528,"about_ca_system_score_gemma":0.00006111716,"threshold_uncertainty_score":0.01242274},"labels":[],"label_agreement":null},{"id":"W4401902723","doi":"10.1007/978-3-031-51613-9_20","title":"Microwave-Vacuum Dehydration in Food Processing","year":2024,"lang":"en","type":"book-chapter","venue":"Food engineering series","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","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 British Columbia","funders":"","keywords":"Dehydration; Microwave; Food processing; Food science; Environmental science; Materials science; Computer science; Chemistry; Telecommunications; Biochemistry","score_opus":0.01614997248420281,"score_gpt":0.1729195883763419,"score_spread":0.15676961589213909,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4401902723","genre_codex":"review","genre_gemma":"other","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"other","genre_consensus":null,"domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.019575909,0.423549,0.21698298,0.0011189143,0.0039740615,0.00010370504,0.00022589436,0.00096211414,0.33350742],"genre_scores_gemma":[0.06959423,0.20045023,0.04689957,0.00045659617,0.001194838,0.00012852371,0.00031946792,0.00041960878,0.680537],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.99991417,0.000008469363,0.0000029875696,0.000018046343,0.000050452854,0.0000059151225],"domain_scores_gemma":[0.9999709,0.000012428486,0.000002646036,0.0000046609402,0.000007700312,0.0000015705618],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0001235494,0.00059078843,0.00049105793,0.00038550515,0.00023271833,0.00050813373,0.0006216988,0.00044758306,0.009161802],"category_scores_gemma":[0.00010472078,0.00037482797,0.0002714539,0.0008089141,0.00031425754,0.0010758343,0.00043249768,0.0007426101,0.003985568],"study_design_candidate":"not_applicable","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00006830852,0.00015160993,0.00014323604,0.0016682851,0.000028809869,0.00013031036,0.0001496845,0.008477331,0.1298208,0.08041419,0.055303898,0.7236436],"study_design_scores_gemma":[0.000008522551,0.00011458403,0.00083388813,0.00026699883,0.00003218611,0.00067907176,0.00008001811,0.012618063,0.10069435,0.021556318,0.86308503,0.00003095113],"about_ca_topic_score_codex":0.00037425576,"about_ca_topic_score_gemma":0.0009079407,"teacher_disagreement_score":0.009161802,"about_ca_system_score_codex":0.0003269235,"about_ca_system_score_gemma":0.00017107934,"threshold_uncertainty_score":0.030649304},"labels":[],"label_agreement":null},{"id":"W57426425","doi":"10.1007/978-1-4419-7475-4_16","title":"Bioseparation of Nutraceuticals Using Supercritical Carbon Dioxide","year":2010,"lang":"en","type":"book-chapter","venue":"Food engineering series","topic":"Phase Equilibria and Thermodynamics","field":"Engineering","cited_by":5,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Alberta","funders":"","keywords":"Nutraceutical; Supercritical carbon dioxide; Extraction (chemistry); Fractionation; Supercritical fluid; Solubility; Supercritical fluid extraction; Chemistry; Chromatography; Process engineering; Organic chemistry; Food science; Engineering","score_opus":0.013911567668719937,"score_gpt":0.20870115820327045,"score_spread":0.19478959053455053,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W57426425","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":[0.3657384,0.16182163,0.2375177,0.0019221439,0.002937056,0.0007004004,0.0009681171,0.0016015858,0.22679299],"genre_scores_gemma":[0.5387489,0.11242382,0.060623325,0.0010691921,0.00090978487,0.00043520852,0.0010695969,0.00067284773,0.28404728],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.999843,0.000009285276,0.0000071560457,0.00002445024,0.00009715747,0.000018999277],"domain_scores_gemma":[0.99995124,0.00001959893,0.000004341084,0.0000042477354,0.000016785383,0.000003789055],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00019296924,0.0008455584,0.0004495376,0.00097030925,0.00037737557,0.00055270887,0.00042854983,0.0003795396,0.0026101102],"category_scores_gemma":[0.00014980484,0.00031473069,0.00052188843,0.0006738141,0.00039599757,0.0010802427,0.0004539222,0.0010205052,0.0014373501],"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":[0.00008095867,0.0001123869,0.00007568348,0.00056510535,0.000015214687,0.00014228461,0.00009858596,0.0012451824,0.87483805,0.008419306,0.002519371,0.11188779],"study_design_scores_gemma":[0.0000052581654,0.000096245836,0.0002663708,0.000030045921,0.0000096351505,0.00014731828,0.000019363986,0.002016689,0.9562902,0.0018263782,0.03928054,0.000011948399],"about_ca_topic_score_codex":0.0011479668,"about_ca_topic_score_gemma":0.0016875393,"teacher_disagreement_score":0.0026101102,"about_ca_system_score_codex":0.0005556277,"about_ca_system_score_gemma":0.0004992618,"threshold_uncertainty_score":0.008731723},"labels":[],"label_agreement":null},{"id":"W7083592927","doi":"10.1007/978-3-031-62415-5_17","title":"Application of Extracts and Emulsions in Active Film Technology","year":2025,"lang":"en","type":"book-chapter","venue":"Food engineering series","topic":"Geochemistry and Geologic Mapping","field":"Computer Science","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 Guelph","funders":"","keywords":"Environmentally friendly; Food packaging; Food quality; Quality (philosophy); Shelf life; Food products; Food preservation","score_opus":0.004914636957657104,"score_gpt":0.17782489691199485,"score_spread":0.17291025995433776,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W7083592927","genre_codex":"other","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":[0.051725782,0.298084,0.3043476,0.0018062079,0.0039058726,0.0002883969,0.00052281853,0.0009010998,0.3384182],"genre_scores_gemma":[0.14404851,0.24829355,0.090763226,0.00091802445,0.0010464401,0.00015540271,0.0005519297,0.0004966124,0.51372635],"study_design_codex":"bench_or_experimental","study_design_gemma":"not_applicable","domain_scores_codex":[0.99984896,0.000013206005,0.000007970968,0.000040903138,0.00007989466,0.00000907773],"domain_scores_gemma":[0.9999001,0.00005602568,0.0000068195864,0.000010420328,0.000020473524,0.000006173746],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00023821715,0.0007868198,0.0003916359,0.0010527229,0.00029335968,0.0013512862,0.0007025851,0.0006990806,0.0072608665],"category_scores_gemma":[0.0002357291,0.00047814773,0.00039886805,0.0009862399,0.00040934773,0.0018434541,0.0007195995,0.0013000991,0.0037809846],"study_design_candidate":"not_applicable","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00007383406,0.00020355979,0.00014241283,0.0014464868,0.000024790086,0.00052593346,0.00024417602,0.001019908,0.5875808,0.033346307,0.008336203,0.36705562],"study_design_scores_gemma":[0.000010208068,0.00025984304,0.00048076655,0.00017576327,0.000035877783,0.001135245,0.00009874915,0.0020010965,0.5928384,0.008656942,0.39428344,0.000023642635],"about_ca_topic_score_codex":0.0002380244,"about_ca_topic_score_gemma":0.0005229052,"teacher_disagreement_score":0.0072608665,"about_ca_system_score_codex":0.00035090029,"about_ca_system_score_gemma":0.00016853861,"threshold_uncertainty_score":0.024289966},"labels":[],"label_agreement":null},{"id":"W968384577","doi":"10.1007/978-1-4614-1587-9_1","title":"Introduction to the global agri-food system","year":2011,"lang":"en","type":"book-chapter","venue":"Food engineering series","topic":"Global trade, sustainability, and social impact","field":"Business, Management and Accounting","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":"Agriculture and Agri-Food Canada","funders":"","keywords":"Food systems; Supply chain; Food supply; Agriculture; Business; Diversity (politics); Key (lock); Food chain; Industrial organization; Marketing; Food security; Economics; Geography; Agricultural economics; Computer science; Political science; Ecology; Computer security","score_opus":0.012766455470489298,"score_gpt":0.18318984305729052,"score_spread":0.17042338758680123,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W968384577","genre_codex":"other","genre_gemma":"other","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"other","genre_consensus":"other","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.0009164793,0.072340414,0.006048279,0.010714381,0.0069942777,0.00005078281,0.0008571153,0.00031115123,0.9017671],"genre_scores_gemma":[0.012109358,0.0839943,0.007200409,0.005296181,0.0038276254,0.000100477875,0.0009000422,0.00033407533,0.88623756],"study_design_codex":"not_applicable","study_design_gemma":"not_applicable","domain_scores_codex":[0.99984145,0.00003199661,0.000010471717,0.000037533722,0.00006026615,0.00001822806],"domain_scores_gemma":[0.9998342,0.0000560516,0.000008476643,0.000020066407,0.00005621798,0.000024898733],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00026979664,0.0011574439,0.00044409663,0.0015783514,0.0009459948,0.003007334,0.0006577298,0.0010821425,0.066380106],"category_scores_gemma":[0.00042794953,0.000363735,0.0004157531,0.0027412549,0.001367152,0.0028249116,0.0011823687,0.0024303647,0.023540473],"study_design_candidate":"not_applicable","study_design_consensus":"not_applicable","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000011783303,0.000039995837,0.00019817158,0.00020034796,0.000004238641,0.00009157976,0.00037466496,0.000626507,0.00043194203,0.24726772,0.5852269,0.16552615],"study_design_scores_gemma":[5.693948e-7,0.000003416336,0.00013249954,0.000055159173,7.2556475e-7,0.00004077773,0.00003938467,0.000046218727,0.000020779355,0.016714375,0.9829437,0.0000024265128],"about_ca_topic_score_codex":0.0057843802,"about_ca_topic_score_gemma":0.012858365,"teacher_disagreement_score":0.066380106,"about_ca_system_score_codex":0.0019090571,"about_ca_system_score_gemma":0.0018336707,"threshold_uncertainty_score":0.2220636},"labels":[],"label_agreement":null}]}