{"meta":{"query_hash":"84577ce1f153","filters":{"venue":"Future Foods"},"cohort_total":16,"direct_labels_cover":0,"predictions_cover":16,"exported":16,"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/84577ce1f153","api":"https://metacan.xera.ac/api/v1/cohort?venue=Future+Foods"},"results":[{"id":"W4206809144","doi":"10.1016/j.fufo.2022.100113","title":"Extraction and physicochemical characteristics of high pressure-assisted cold brew coffee","year":2022,"lang":"en","type":"article","venue":"Future Foods","topic":"Coffee research and impacts","field":"Medicine","cited_by":26,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Guelph","funders":"Natural Sciences and Engineering Research Council of Canada; Ontario Centres of Excellence","keywords":"Chemistry; Titratable acid; Caffeine; Extraction (chemistry); Food science; Coffee grounds; Chlorogenic acid; Polyphenol; Coffee bean; Yield (engineering); Horticulture; Chromatography; Materials science; Metallurgy; Biology; Biochemistry","score_opus":0.014705327389966716,"score_gpt":0.2894482049236296,"score_spread":0.2747428775336629,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4206809144","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9952694,0.0010104126,0.000029650691,0.002326304,0.00033254057,0.00030181132,0.00016747415,0.000035075656,0.00052732794],"genre_scores_gemma":[0.99787873,0.000088141685,0.00016340837,0.00019628886,0.0007362208,0.000024796722,0.00011034331,0.000016288772,0.00078576163],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.9989876,0.0000638257,0.00017167524,0.00016869913,0.0004071746,0.00020101808],"domain_scores_gemma":[0.9993785,0.00006951865,0.00009090804,0.00021117271,0.000073832176,0.00017608266],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00013965109,0.0000991045,0.00028124198,0.000065098815,0.00008561188,0.0000118777325,0.000060326063,0.00005319939,0.00045533472],"category_scores_gemma":[0.0000876456,0.000089451205,0.000055131917,0.000185006,0.00004885496,0.000051843024,0.00008889878,0.0003645355,0.0000022668382],"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":[0.0015313063,0.0007236991,0.00327209,0.0005472007,0.00024960068,0.000048360605,0.0002640827,4.820253e-7,0.9127421,0.0006686731,0.04507005,0.034882363],"study_design_scores_gemma":[0.0020528922,0.0017575424,0.67617685,0.000055033765,0.00021209005,0.00021198184,0.00017593334,0.00008840676,0.050288353,0.00005186695,0.26877555,0.00015350593],"about_ca_topic_score_codex":0.000036708272,"about_ca_topic_score_gemma":0.0000014887565,"teacher_disagreement_score":0.86245376,"about_ca_system_score_codex":0.000042261498,"about_ca_system_score_gemma":0.00010223476,"threshold_uncertainty_score":0.49855956},"labels":[],"label_agreement":null},{"id":"W4281977448","doi":"10.1016/j.fufo.2022.100154","title":"High-energy cookies for undernourished adolescents: In vivo rat assay of protein quality and evaluation of storage conditions on cookies shelf-life","year":2022,"lang":"en","type":"article","venue":"Future Foods","topic":"Food composition and properties","field":"Nursing","cited_by":3,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Alberta","funders":"University of Alberta; Shastri Indo-Canadian Institute","keywords":"Food science; Shelf life; Chemistry; Low-density polyethylene; Protein quality; Net protein utilization; Relative humidity; Moisture; Lipid oxidation; Biological value; Water activity; Water content; Polyethylene; Protein efficiency ratio; Biochemistry; Body weight; Weight gain; Biology; Organic chemistry","score_opus":0.041227217476986995,"score_gpt":0.313482591775565,"score_spread":0.272255374298578,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4281977448","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9926319,0.0009200912,0.00014915109,0.0035117792,0.0010364797,0.0009524144,0.00041776392,0.000042299835,0.00033812417],"genre_scores_gemma":[0.9988718,0.0000025519687,0.00014314067,0.00038099146,0.00013860899,0.00029794508,0.00009784917,0.000018418812,0.000048666112],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9977183,0.0010150434,0.00040479907,0.00021837499,0.00051022635,0.00013327041],"domain_scores_gemma":[0.9992297,0.00008800475,0.00024716777,0.00020826487,0.00018472617,0.00004209377],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0009888032,0.0001391123,0.00029942495,0.00017061495,0.00019677386,0.00001752126,0.00011028806,0.00007114612,0.00013690277],"category_scores_gemma":[0.00010677241,0.00013405745,0.00006684537,0.0001801688,0.000086839806,0.00009623164,0.000041631916,0.00014504141,2.600191e-7],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.05300815,0.006380215,0.005148396,0.004660706,0.0006450131,0.0000050109543,0.013463078,0.037500232,0.55739635,0.27025604,0.036099896,0.015436905],"study_design_scores_gemma":[0.036075454,0.029973548,0.10839343,0.002205823,0.0007632045,0.000016607433,0.03056198,0.011731023,0.6730486,0.07979439,0.02513582,0.002300101],"about_ca_topic_score_codex":0.00017914818,"about_ca_topic_score_gemma":0.00019874288,"teacher_disagreement_score":0.19046167,"about_ca_system_score_codex":0.00013331242,"about_ca_system_score_gemma":0.00006510917,"threshold_uncertainty_score":0.54667044},"labels":[],"label_agreement":null},{"id":"W4391058197","doi":"10.1016/j.fufo.2024.100304","title":"Effects of time, ultrasonic treatment and pH during extraction on l-theanine and caffeine yields from white tea leaves","year":2024,"lang":"en","type":"article","venue":"Future Foods","topic":"Tea Polyphenols and Effects","field":"Medicine","cited_by":9,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"McGill University","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Caffeine; Theanine; Extraction (chemistry); Chemistry; Chromatography; Green tea; Food science; Medicine; Internal medicine","score_opus":0.004076805796828405,"score_gpt":0.2373249891918675,"score_spread":0.2332481833950391,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4391058197","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9843321,0.01327406,0.00001543687,0.00092295895,0.0004202858,0.00034575813,0.000020071124,0.00009661756,0.00057269767],"genre_scores_gemma":[0.9959427,0.0009851756,0.00014376428,0.000039631843,0.0012848809,0.000017526952,0.000019652878,0.000029268498,0.0015373937],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9993063,0.000031348147,0.00012376209,0.00027511964,0.00010518325,0.00015827292],"domain_scores_gemma":[0.99951714,0.00019561725,0.0000314097,0.00014443546,0.00000975774,0.0001016218],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000045113098,0.00018709079,0.00029425143,0.000082273655,0.000045799847,0.000022293356,0.000019756846,0.00012846751,0.00006926168],"category_scores_gemma":[0.000020061063,0.00012936354,0.000056659155,0.00008923918,0.000030192929,0.000057007543,0.0000118558655,0.00015201294,0.000012999838],"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":[0.0005445178,0.00021778353,0.0034356997,0.0010783019,0.0003681781,0.00015342668,0.00177787,0.0000037036693,0.9472445,0.00006695005,0.000812496,0.044296533],"study_design_scores_gemma":[0.0034331025,0.005501491,0.44018236,0.0016285129,0.0007211242,0.00017328499,0.00015569983,0.00025803517,0.5430853,0.000053047912,0.0045560864,0.0002520143],"about_ca_topic_score_codex":0.000079010744,"about_ca_topic_score_gemma":0.000018408726,"teacher_disagreement_score":0.43674666,"about_ca_system_score_codex":0.000048224756,"about_ca_system_score_gemma":0.000019225661,"threshold_uncertainty_score":0.5275292},"labels":[],"label_agreement":null},{"id":"W4395053585","doi":"10.1016/j.fufo.2024.100354","title":"Pharmacoinformatics and cellular studies of algal peptides as functional molecules to modulate type-2 diabetes markers","year":2024,"lang":"en","type":"article","venue":"Future Foods","topic":"Protein Hydrolysis and Bioactive Peptides","field":"Biochemistry, Genetics and Molecular Biology","cited_by":13,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Carleton University","funders":"","keywords":"Type 2 diabetes; In silico; Biology; In vitro; Computational biology; Insulin; Diabetes mellitus; Biochemistry; Pharmacology; Endocrinology; Gene","score_opus":0.012224157804490432,"score_gpt":0.26908591802463594,"score_spread":0.2568617602201455,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4395053585","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9768826,0.021328863,0.0002531544,0.000360396,0.0004377,0.00015783941,0.00003248137,0.000017569126,0.0005294286],"genre_scores_gemma":[0.9966738,0.0007632786,0.001287639,0.00024103391,0.00056713354,0.000018836447,0.000059271166,0.000016679538,0.00037231826],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9992496,0.000028506489,0.00018586156,0.0002268553,0.00014012614,0.00016905523],"domain_scores_gemma":[0.9996347,0.0000154423,0.000040075676,0.00013822406,0.0001012523,0.0000702953],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00015718205,0.00016162427,0.00016825022,0.00006698182,0.000054934513,0.000030808038,0.00008114776,0.00008233046,0.000023366913],"category_scores_gemma":[0.000043955133,0.00012643519,0.00008514157,0.00013150215,0.00008616191,0.0000092490345,0.00013234056,0.00007424796,0.0000113870365],"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":[0.000095673546,0.0000179588,0.00029004054,0.00021241048,0.0005967326,0.0000027071198,0.00014279528,0.00009902178,0.984852,0.00019859872,0.0061017456,0.0073902877],"study_design_scores_gemma":[0.00016573232,0.00064395915,0.0006306757,0.00006993756,0.00008748818,0.000005411591,0.0003939908,0.00062259217,0.94545376,0.00025392478,0.051461037,0.00021150305],"about_ca_topic_score_codex":0.0000025497666,"about_ca_topic_score_gemma":0.0000025058764,"teacher_disagreement_score":0.04535929,"about_ca_system_score_codex":0.000009419009,"about_ca_system_score_gemma":0.000034999903,"threshold_uncertainty_score":0.51558775},"labels":[],"label_agreement":null},{"id":"W4396562241","doi":"10.1016/j.fufo.2024.100364","title":"Untargeted metabolomic analysis of strawberries exposed to pulsed electric fields and cold plasma before postharvest storage","year":2024,"lang":"en","type":"article","venue":"Future Foods","topic":"Postharvest Quality and Shelf Life Management","field":"Agricultural and Biological Sciences","cited_by":12,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Université Laval","funders":"Institut sur la Nutrition et les Aliments Fonctionnels; CMC Microsystems","keywords":"Postharvest; Cold storage; Food science; Chemistry; Refrigeration; Nutrient; Horticulture; Phytochemical; Metabolomics; Biology; Biochemistry; Chromatography","score_opus":0.012815645198861313,"score_gpt":0.23077331954268362,"score_spread":0.21795767434382232,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4396562241","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9939115,0.0010594656,0.000024439589,0.003937287,0.00024647114,0.00025408968,0.00023862135,0.00009334188,0.00023479345],"genre_scores_gemma":[0.9982587,0.00005426379,0.00007227211,0.00043676226,0.00029005174,0.000017775978,0.00014648559,0.0000018259705,0.00072187505],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.9986546,0.00011209564,0.00030994217,0.00038727288,0.0002521911,0.00028387236],"domain_scores_gemma":[0.99956065,0.00010350489,0.000057305464,0.000096206604,0.000039253242,0.0001430949],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00033614403,0.00019152896,0.00038708284,0.00013863873,0.000115098366,0.00015689831,0.00022892271,0.00014362497,0.0002668373],"category_scores_gemma":[0.000028191693,0.00008355341,0.00018817512,0.0022135344,0.000032977277,0.00016104554,0.00008085898,0.00015899258,0.000008958742],"study_design_candidate":"observational","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0007564462,0.0006835895,0.02180381,0.000623426,0.00867907,0.00015175145,0.008172499,0.0007742672,0.7463469,0.072940744,0.012993646,0.12607384],"study_design_scores_gemma":[0.00025693406,0.0018005804,0.82577026,0.00005682964,0.0015287998,0.0000042333245,0.0016510107,0.0026833855,0.01819211,0.0003397127,0.14712311,0.00059302314],"about_ca_topic_score_codex":0.00019752573,"about_ca_topic_score_gemma":0.009216608,"teacher_disagreement_score":0.80396646,"about_ca_system_score_codex":0.00002207756,"about_ca_system_score_gemma":0.000011640166,"threshold_uncertainty_score":0.51430833},"labels":[],"label_agreement":null},{"id":"W4396568072","doi":"10.1016/j.fufo.2024.100361","title":"Use of reuterin to inhibit mold growth and preserve quality attributes of strawberries during cold storage","year":2024,"lang":"en","type":"article","venue":"Future Foods","topic":"Postharvest Quality and Shelf Life Management","field":"Agricultural and Biological Sciences","cited_by":6,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Université Laval","funders":"Université Laval","keywords":"Mold; Cold storage; Quality (philosophy); Food science; Chemistry; Horticulture; Biology; Botany; Physics","score_opus":0.0621073275675654,"score_gpt":0.2709846672460324,"score_spread":0.20887733967846697,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4396568072","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99449515,0.0004883607,0.0000068841578,0.0039924663,0.00015770039,0.00021781902,0.0005188087,0.000051439354,0.00007138375],"genre_scores_gemma":[0.9989716,0.00007552053,0.00017216275,0.000086413194,0.00023285445,0.000010181706,0.00002691032,0.0000011851141,0.00042319394],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.9988902,0.00012917104,0.00032206555,0.00025767353,0.00022697075,0.00017391061],"domain_scores_gemma":[0.999546,0.000177557,0.0000663077,0.000080843274,0.0000409998,0.000088280336],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00033271615,0.00012299791,0.00023262846,0.000022941987,0.0000626218,0.00009548811,0.00015100023,0.00007935197,0.00004946437],"category_scores_gemma":[0.000073974,0.00005410412,0.00007595233,0.00033744864,0.0000571668,0.000259307,0.00022780921,0.000092156886,0.0000016285117],"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":[0.00016252168,0.00015709014,0.017317628,0.0017013256,0.00013604175,0.000019341323,0.0014291593,0.00001964469,0.9139079,0.06058003,0.002721705,0.001847602],"study_design_scores_gemma":[0.00008257608,0.00040698724,0.85285175,0.00018328991,0.00002199324,0.0000019207544,0.00061043387,0.0000075834664,0.11619338,0.00030675557,0.029123934,0.00020942921],"about_ca_topic_score_codex":0.0006940412,"about_ca_topic_score_gemma":0.001067762,"teacher_disagreement_score":0.8355341,"about_ca_system_score_codex":0.000009916463,"about_ca_system_score_gemma":0.0000047731833,"threshold_uncertainty_score":0.2206302},"labels":[],"label_agreement":null},{"id":"W4406199848","doi":"10.1016/j.fufo.2025.100540","title":"Development of a new sustainable packaging paper based on cellulose filaments and refined kraft pulp","year":2025,"lang":"en","type":"article","venue":"Future Foods","topic":"Advanced Cellulose Research Studies","field":"Materials Science","cited_by":14,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Kruger (Canada); Université du Québec à Trois-Rivières","funders":"Natural Sciences and Engineering Research Council of Canada; Université du Québec à Trois-Rivières","keywords":"Kraft process; Pulp (tooth); Pulp and paper industry; Cellulose; Kraft paper; Polymer science; Materials science; Composite material; Chemistry; Engineering; Organic chemistry; Dentistry","score_opus":0.01243344974434894,"score_gpt":0.28531544063719894,"score_spread":0.27288199089285,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4406199848","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9557418,0.0031302252,0.0111960955,0.0063212723,0.00083953474,0.001247671,0.00002026336,0.00020908646,0.021294009],"genre_scores_gemma":[0.91298616,0.000052520023,0.06161885,0.00054195663,0.00017953652,0.00006475154,0.000013215632,0.000024894824,0.02451813],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9985034,0.000055041484,0.00026801208,0.0003557953,0.00034473403,0.0004730396],"domain_scores_gemma":[0.9993364,0.0000933997,0.000080263526,0.00028733496,0.00010014434,0.00010241307],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00036965974,0.0001820699,0.00025821323,0.00014460871,0.00021063868,0.000043355623,0.00018411866,0.00006255418,0.00021558639],"category_scores_gemma":[0.00012660841,0.00014680094,0.000033296306,0.00030760939,0.00006990037,0.0001289604,0.00024092276,0.00012218497,0.0000130540075],"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":[0.00038374032,0.00021921576,0.0005320652,0.0010776623,0.000065003034,0.000050862356,0.0024070754,0.00010559278,0.9541237,0.0065313685,0.013534583,0.020969132],"study_design_scores_gemma":[0.0011975107,0.00014730063,0.002523473,0.00020226302,0.000017266042,4.441913e-7,0.0019410623,0.00009617611,0.67092955,0.0011135493,0.32160425,0.00022713956],"about_ca_topic_score_codex":0.000018372817,"about_ca_topic_score_gemma":0.000020440028,"teacher_disagreement_score":0.30806968,"about_ca_system_score_codex":0.0001394108,"about_ca_system_score_gemma":0.00037984204,"threshold_uncertainty_score":0.59863687},"labels":[],"label_agreement":null},{"id":"W4407640541","doi":"10.1016/j.fufo.2025.100578","title":"Legume starch and flour-based emulsion gels as adipose tissue mimetics in plant-based meat products","year":2025,"lang":"en","type":"article","venue":"Future Foods","topic":"Agriculture Sustainability and Environmental Impact","field":"Environmental Science","cited_by":4,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Guelph","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Legume; Emulsion; Starch; Food science; Adipose tissue; Fat emulsion; Chemistry; Plant tissue; Modified starch; Biochemistry; Agronomy; Biology; Botany; Medicine","score_opus":0.005207653472237728,"score_gpt":0.23433901072963612,"score_spread":0.2291313572573984,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4407640541","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.98980695,0.000446281,0.00010967894,0.0069076745,0.00023255461,0.0006712314,0.00003131494,0.00004536371,0.0017489697],"genre_scores_gemma":[0.99635834,0.00001802799,0.0016779638,0.00073214195,0.00009947275,0.000022408489,0.0000650791,0.000013080261,0.0010134919],"study_design_codex":"observational","study_design_gemma":"observational","domain_scores_codex":[0.9983605,0.00013892657,0.00022980009,0.0005306583,0.00031632878,0.0004237656],"domain_scores_gemma":[0.9993881,0.000061297396,0.000047048212,0.00035382074,0.000006567521,0.00014318583],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00022670289,0.00025775013,0.00022681936,0.000075341566,0.00015420363,0.000043042528,0.00021544068,0.00019654418,0.00048130416],"category_scores_gemma":[0.0000759262,0.00019843584,0.00003855005,0.0004819312,0.00022169718,0.00016929007,0.000150892,0.0003004126,0.00006965113],"study_design_candidate":"observational","study_design_consensus":"observational","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.002430589,0.0034330674,0.49972972,0.0012023548,0.000107400505,0.00042060437,0.0053169546,0.022679934,0.32811254,0.00072525535,0.0388743,0.0969673],"study_design_scores_gemma":[0.0018790651,0.0012014991,0.5665173,0.000108406406,0.00007028946,0.000012705044,0.0012067567,0.00065145205,0.1809301,0.00067906076,0.24610169,0.0006416783],"about_ca_topic_score_codex":0.0004003239,"about_ca_topic_score_gemma":0.00052693667,"teacher_disagreement_score":0.2072274,"about_ca_system_score_codex":0.000351338,"about_ca_system_score_gemma":0.00003209481,"threshold_uncertainty_score":0.80919784},"labels":[],"label_agreement":null},{"id":"W4408051380","doi":"10.1016/j.fufo.2025.100590","title":"Enhancing bio-based polysaccharide/protein film properties with Natural Deep Eutectic Solvents (NADESs) and NADES-based bioactive extracts – A review","year":2025,"lang":"en","type":"review","venue":"Future Foods","topic":"Nanocomposite Films for Food Packaging","field":"Materials Science","cited_by":14,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Dalhousie University","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Eutectic system; Polysaccharide; Chemistry; Traditional medicine; Materials science; Food science; Biochemistry; Organic chemistry; Medicine","score_opus":0.015326252391226425,"score_gpt":0.27322608515435937,"score_spread":0.25789983276313294,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4408051380","genre_codex":"review","genre_gemma":"review","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"review","genre_consensus":"review","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.00042823123,0.9922898,0.00040705586,0.0002833992,0.0015133865,0.0045388127,0.00014783694,0.00032105317,0.00007041411],"genre_scores_gemma":[0.002896307,0.98513716,0.007880668,0.00077967433,0.0009462822,0.0015867207,0.00020605802,0.00025087356,0.0003162581],"study_design_codex":"systematic_review","study_design_gemma":"systematic_review","domain_scores_codex":[0.9948785,0.0006367139,0.0011158423,0.0015429124,0.0008045222,0.0010215373],"domain_scores_gemma":[0.99705124,0.00026213305,0.0010935405,0.0010752247,0.00024058108,0.00027725555],"candidate_categories":["metaepi_narrow"],"consensus_categories":["metaepi_narrow"],"category_scores_codex":[0.000798532,0.0013745838,0.0029508816,0.0006160943,0.0004777253,0.00037973147,0.0009342378,0.0005340897,0.00013224248],"category_scores_gemma":[0.00020122532,0.0009315812,0.00054026087,0.0013504695,0.00024027839,0.00040687743,0.00020913892,0.0011822792,0.000059798887],"study_design_candidate":"systematic_review","study_design_consensus":"systematic_review","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0004234104,0.00036437256,0.0000051114594,0.6669071,0.000625878,0.0002651549,0.0002639871,0.000010297429,0.07378293,0.000054229695,0.00045944695,0.25683814],"study_design_scores_gemma":[0.0010735656,0.00079252967,0.000003357433,0.5608315,0.0032690263,0.00015094015,0.000075562006,0.000051216808,0.10982489,0.000008305378,0.32161668,0.0023024261],"about_ca_topic_score_codex":0.00008252384,"about_ca_topic_score_gemma":0.00019165233,"teacher_disagreement_score":0.32115722,"about_ca_system_score_codex":0.00037753355,"about_ca_system_score_gemma":0.0016652363,"threshold_uncertainty_score":0.99990046},"labels":[],"label_agreement":null},{"id":"W4410495228","doi":"10.1016/j.fufo.2025.100662","title":"Six edible insect oils extracted by ultrasound-assisted: Physicochemical characteristics, aroma patterns and antioxidant properties","year":2025,"lang":"en","type":"article","venue":"Future Foods","topic":"Insect Utilization and Effects","field":"Agricultural and Biological Sciences","cited_by":6,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Ministry of Agriculture","funders":"National Key Research and Development Program of China; Shandong Academy of Agricultural Sciences; Ministry of Science and Technology of the People's Republic of China","keywords":"Aroma; Antioxidant; Food science; Insect; Chemistry; Traditional medicine; Biology; Botany; Biochemistry; Medicine","score_opus":0.011323303619653719,"score_gpt":0.20628153126834217,"score_spread":0.19495822764868845,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4410495228","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99722475,0.00030219887,0.00001299212,0.0009271734,0.0004709061,0.0001855425,0.00011272905,0.00011595982,0.0006477676],"genre_scores_gemma":[0.9976809,0.00016923343,0.000019969008,0.00073484506,0.0007145014,0.000021341786,0.00026662365,0.0000016407531,0.00039092315],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.99902105,0.00007552008,0.00019219212,0.00030701872,0.00014282118,0.0002613677],"domain_scores_gemma":[0.9996266,0.000092474496,0.00006882992,0.00006761905,0.00006392406,0.00008058779],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00008554654,0.00018868856,0.00021678583,0.000015255592,0.00021231508,0.00014150942,0.00014347695,0.00016238575,0.00011373358],"category_scores_gemma":[0.00006591427,0.00007661251,0.00006303416,0.00026186238,0.000059784405,0.000109417706,0.000046442623,0.00017195528,0.000007502464],"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":[0.00004392331,0.0001381797,0.015014417,0.000050600556,0.00002044968,0.0000021978221,0.00006586873,2.0783732e-8,0.95680714,0.000087076165,0.008058207,0.019711923],"study_design_scores_gemma":[0.00022577803,0.00019292321,0.7416495,0.00013097246,0.00002452594,0.000014122293,0.0001760483,0.000022749353,0.22878404,0.000026949949,0.028499572,0.00025278496],"about_ca_topic_score_codex":0.000103079066,"about_ca_topic_score_gemma":0.000111997695,"teacher_disagreement_score":0.7280231,"about_ca_system_score_codex":0.000019770452,"about_ca_system_score_gemma":0.000010854248,"threshold_uncertainty_score":0.31241673},"labels":[],"label_agreement":null},{"id":"W4411644299","doi":"10.1016/j.fufo.2025.100699","title":"Edible insects as an alternative protein source: Nutritional composition and global consumption patterns","year":2025,"lang":"en","type":"article","venue":"Future Foods","topic":"Insect Utilization and Effects","field":"Agricultural and Biological Sciences","cited_by":27,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Ottawa","funders":"","keywords":"Composition (language); Consumption (sociology); Food science; Biology; Art","score_opus":0.01253372333096487,"score_gpt":0.25831737778043745,"score_spread":0.2457836544494726,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4411644299","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9970091,0.00010739557,0.00019604556,0.001234999,0.00028971644,0.00031309942,0.00009806567,0.000072918425,0.00067867996],"genre_scores_gemma":[0.9978836,0.000027271093,0.00007534675,0.00088046334,0.0006410568,0.000031353607,0.0003886872,5.0099743e-7,0.00007171076],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.9993311,0.00010616217,0.00009406792,0.00020823696,0.00012784862,0.00013259443],"domain_scores_gemma":[0.99978656,0.000024281122,0.000038442224,0.00002982507,0.00005759784,0.00006329494],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000075335236,0.000099689416,0.00008796799,0.000012492767,0.00021783682,0.00007861093,0.000076287746,0.00009988251,0.0002199843],"category_scores_gemma":[0.0000072891125,0.00004658399,0.000028862407,0.00016189691,0.000033752196,0.00012733518,0.000032738215,0.00007668497,0.000011695276],"study_design_candidate":"observational","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0010062683,0.001333903,0.22431827,0.00032767068,0.00012917136,0.000026504335,0.0006114447,0.00002884258,0.45874506,0.12035473,0.0036994782,0.18941867],"study_design_scores_gemma":[0.001173276,0.0011223939,0.942328,0.00029615226,0.000026622129,0.000039782415,0.0003836292,0.00077937194,0.028778126,0.0072982297,0.01739462,0.00037980062],"about_ca_topic_score_codex":0.00014206985,"about_ca_topic_score_gemma":0.00029015393,"teacher_disagreement_score":0.7180097,"about_ca_system_score_codex":0.000032409556,"about_ca_system_score_gemma":0.000007620531,"threshold_uncertainty_score":0.24086739},"labels":[],"label_agreement":null},{"id":"W4412496155","doi":"10.1016/j.fufo.2025.100723","title":"Techno-functional gelling mechanism and rheological properties of gelatin capsule-waste gel modified with kappa-carrageenan for future functional food applications","year":2025,"lang":"en","type":"article","venue":"Future Foods","topic":"Botanical Research and Applications","field":"Agricultural and Biological Sciences","cited_by":5,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Innovation Cluster (Canada)","funders":"Office of the Permanent Secretary, Ministry of Higher Education, Science, Research and Innovation, Thailand; Ministry of Higher Education, Science, Research and Innovation, Thailand; Kasetsart University Research and Development Institute; Mae Fah Luang University","keywords":"Rheology; Gelatin; Carrageenan; Materials science; Capsule; Kappa; Chemical engineering; Functional food; Composite material; Chemistry; Food science; Organic chemistry; Mathematics; Engineering; Geology","score_opus":0.028661421844830316,"score_gpt":0.2163410363286573,"score_spread":0.187679614483827,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4412496155","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9196651,0.0021194115,0.059179574,0.015357987,0.00015652433,0.0022001413,0.00030733238,0.00017403606,0.00083987846],"genre_scores_gemma":[0.9954928,0.00008841706,0.0017640117,0.0001386204,0.0009252423,0.0010114715,0.00009912014,0.0000022661784,0.00047805253],"study_design_codex":"theoretical_or_conceptual","study_design_gemma":"theoretical_or_conceptual","domain_scores_codex":[0.9987421,0.000031756204,0.00024928633,0.00042507585,0.0002589234,0.00029286387],"domain_scores_gemma":[0.9993534,0.000110480425,0.00008716998,0.000110461544,0.00022579802,0.00011265678],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00018272617,0.00017982327,0.00021828346,0.000025950876,0.00048472814,0.000044398257,0.00020701352,0.00023173667,0.000048998063],"category_scores_gemma":[0.000027821658,0.00006939846,0.00009377681,0.00049229275,0.00016401935,0.00007600963,0.00008336699,0.00025711762,0.00000188895],"study_design_candidate":"theoretical_or_conceptual","study_design_consensus":"theoretical_or_conceptual","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00029229134,0.00022104035,0.00013322098,0.000080974525,0.0001100922,2.222033e-7,0.000024777411,0.00006865558,0.41864973,0.5506275,0.0006848673,0.029106611],"study_design_scores_gemma":[0.004704669,0.007182448,0.06478138,0.00041705754,0.00043326753,0.000061430736,0.009930003,0.008480748,0.29321808,0.40531728,0.20333421,0.0021394328],"about_ca_topic_score_codex":0.0000121414405,"about_ca_topic_score_gemma":0.0001474638,"teacher_disagreement_score":0.20264934,"about_ca_system_score_codex":0.00002352235,"about_ca_system_score_gemma":0.000041135554,"threshold_uncertainty_score":0.3728186},"labels":[],"label_agreement":null},{"id":"W4414715867","doi":"10.1016/j.fufo.2025.100778","title":"Microstructure dynamics-texture relationships in plant protein-fortified puffed snacks: Insights into gas-assisted extrusion cooking","year":2025,"lang":"en","type":"article","venue":"Future Foods","topic":"Food composition and properties","field":"Nursing","cited_by":0,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Orthopaedic Innovation Centre; University of Winnipeg; University of Manitoba","funders":"Natural Sciences and Engineering Research Council of Canada; Canada Foundation for Innovation; University of Manitoba","keywords":"Die swell; Extrusion; Microstructure; Nitrogen; Cell size; Expansion ratio","score_opus":0.01393979774222282,"score_gpt":0.24240473409927277,"score_spread":0.22846493635704995,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4414715867","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9766808,0.0030781548,0.00020379853,0.010691432,0.0033196288,0.0011349315,0.00003084683,0.0003157988,0.004544593],"genre_scores_gemma":[0.99693954,0.000011176265,0.0010193544,0.0007494346,0.0003191402,0.00006744056,0.00044272022,0.00003657581,0.00041462417],"study_design_codex":"bench_or_experimental","study_design_gemma":"not_applicable","domain_scores_codex":[0.9980224,0.0003833852,0.0005246442,0.00047468484,0.00024723064,0.00034766534],"domain_scores_gemma":[0.99913734,0.00006883962,0.00015865579,0.00045606316,0.000095965464,0.00008314232],"candidate_categories":["metaepi_narrow"],"consensus_categories":[],"category_scores_codex":[0.0001865301,0.00033576303,0.00035018235,0.00044239347,0.0006236093,0.00016138425,0.00030664762,0.00054211495,0.000051602463],"category_scores_gemma":[0.00006306636,0.0002819565,0.000111907924,0.0007921123,0.00007816132,0.00021326325,0.0000999382,0.0010874082,0.000014862584],"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":[0.021340117,0.0008150137,0.015766382,0.0022808756,0.00035779073,0.00019169529,0.038867395,0.00038334617,0.63237774,0.040689167,0.017691037,0.22923942],"study_design_scores_gemma":[0.011177869,0.0030062785,0.22348586,0.007888658,0.00034488493,0.00020624127,0.014644213,0.03263159,0.18800217,0.06825913,0.44677764,0.00357547],"about_ca_topic_score_codex":0.000092619724,"about_ca_topic_score_gemma":0.0038804142,"teacher_disagreement_score":0.4443756,"about_ca_system_score_codex":0.00039006106,"about_ca_system_score_gemma":0.00006845298,"threshold_uncertainty_score":0.9999633},"labels":[],"label_agreement":null},{"id":"W4415371447","doi":"10.1016/j.fufo.2025.100801","title":"Harnessing serious games to foster healthier and more sustainable food experiences","year":2025,"lang":"en","type":"article","venue":"Future Foods","topic":"Educational Games and Gamification","field":"Psychology","cited_by":0,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Guelph","funders":"","keywords":"Sustainability; Psychological intervention; Food systems; Resource (disambiguation); Diversity (politics); Sustainable agriculture; Youth engagement","score_opus":0.013313042495490883,"score_gpt":0.33946838021945164,"score_spread":0.32615533772396077,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4415371447","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.8982738,0.0062501007,0.0004953871,0.076327585,0.0026514344,0.00041127112,0.0000040334626,0.000057468245,0.015528908],"genre_scores_gemma":[0.96199614,0.000014983458,0.00069714367,0.0077966535,0.0006433799,0.0003257475,0.000010176208,0.00001115409,0.028504647],"study_design_codex":"qualitative","study_design_gemma":"not_applicable","domain_scores_codex":[0.99912983,0.000048699647,0.00015725881,0.0003071547,0.000084869316,0.00027221302],"domain_scores_gemma":[0.9995049,0.000036666173,0.000043340173,0.00024678782,0.00008600564,0.00008227358],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00012800976,0.00010926486,0.00012477265,0.00011871593,0.0001637069,0.000077746445,0.00011551257,0.000102187965,0.00018022023],"category_scores_gemma":[0.000022718461,0.000096392905,0.000026475787,0.0003077516,0.00004930386,0.00008421872,0.000046240762,0.00010382957,0.000014095406],"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":[0.00017186796,0.00022252946,0.008655661,0.0002342116,0.00009899392,0.000006782489,0.36978692,0.0000036340266,0.00011891453,0.15387806,0.30288118,0.16394126],"study_design_scores_gemma":[0.00017128618,0.00015504827,0.08391302,0.000021463862,0.000008645856,0.000006176231,0.24566136,0.0000025379506,0.00008378636,0.0009810211,0.66889334,0.00010233601],"about_ca_topic_score_codex":0.000030177027,"about_ca_topic_score_gemma":0.000018900602,"teacher_disagreement_score":0.36601216,"about_ca_system_score_codex":0.000037413723,"about_ca_system_score_gemma":0.000078101424,"threshold_uncertainty_score":0.39307886},"labels":[],"label_agreement":null},{"id":"W4416405190","doi":"10.1016/j.fufo.2025.100841","title":"Fabrication and characterization of bio-composite films from gelatin capsule waste reinforced with biosynthesized zinc oxide nanoparticles from Cha-Kram leaf extract","year":2025,"lang":"en","type":"article","venue":"Future Foods","topic":"Nanocomposite Films for Food Packaging","field":"Materials Science","cited_by":1,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Innovation Cluster (Canada)","funders":"Office of the Permanent Secretary, Ministry of Higher Education, Science, Research and Innovation, Thailand; National Research Council of Thailand; Ministry of Higher Education, Science, Research and Innovation, Thailand; Kasetsart University; Kasetsart University Research and Development Institute; Mae Fah Luang University","keywords":"Gelatin; Biopolymer; Fourier transform infrared spectroscopy; Nanoparticle; Ultimate tensile strength; Zinc; Biodegradation","score_opus":0.0059190118657407595,"score_gpt":0.21290816870785395,"score_spread":0.2069891568421132,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4416405190","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.995677,0.00023393727,0.0020721005,0.00044759977,0.00044363356,0.0004665162,0.00034323803,0.0001463718,0.00016962954],"genre_scores_gemma":[0.98424244,0.000023240449,0.014825784,0.000110874986,0.00017725235,0.00003195699,0.00039610095,0.00003097376,0.0001613934],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99822646,0.0001481726,0.00052514864,0.0005176628,0.00028043656,0.00030210763],"domain_scores_gemma":[0.9986927,0.0001411541,0.00042066086,0.0005334295,0.00011984596,0.00009219309],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000224173,0.00028805173,0.00043910573,0.00016177728,0.00018283214,0.00013612863,0.00028355807,0.00015863428,0.00014897498],"category_scores_gemma":[0.00003748061,0.0002444205,0.000059679052,0.00040801606,0.000117766744,0.00047287424,0.00010599973,0.00012969266,0.000024008097],"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":[0.00036531442,0.000037870668,0.0016016654,0.000039907525,0.000054029424,0.0000023974167,0.0007278207,0.00004086897,0.99594796,0.00018815197,0.000039396105,0.00095464237],"study_design_scores_gemma":[0.00088350184,0.00010553026,0.042303793,0.0002615484,0.00011153674,0.0000020136092,0.00021485619,0.0015711553,0.95382285,0.000068307796,0.00040199145,0.00025291275],"about_ca_topic_score_codex":0.0003801078,"about_ca_topic_score_gemma":0.000022873557,"teacher_disagreement_score":0.042125084,"about_ca_system_score_codex":0.00003818883,"about_ca_system_score_gemma":0.000057767007,"threshold_uncertainty_score":0.99671775},"labels":[],"label_agreement":null},{"id":"W7117555883","doi":"10.1016/j.fufo.2025.100890","title":"Fermented mushroom beverages: Exploring probiotic, prebiotic, and synbiotic properties through nanoscience for enhanced health benefits","year":2025,"lang":"en","type":"article","venue":"Future Foods","topic":"Fungal Biology and Applications","field":"Medicine","cited_by":1,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Western University","funders":"","keywords":"Mushroom; Probiotic; Health benefits; Fermentation; Lactic acid; Prebiotic; Edible mushroom","score_opus":0.058322246758573476,"score_gpt":0.3048266701636768,"score_spread":0.24650442340510334,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W7117555883","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.95314103,0.007864285,0.0032125597,0.030846016,0.0009981456,0.0030500889,0.000046483703,0.00019319553,0.0006481902],"genre_scores_gemma":[0.9904064,0.0008308104,0.0051220106,0.0022811966,0.00023924815,0.00028095287,0.00003408911,0.0000118604485,0.00079343497],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99889106,0.000026911404,0.00024292071,0.00043077304,0.000082491024,0.00032587606],"domain_scores_gemma":[0.99946076,0.000047791662,0.00006618361,0.00026609554,0.00008095604,0.00007823868],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0001345124,0.00016960278,0.00029496534,0.00005914061,0.00037969227,0.000022051714,0.0001070035,0.0001156838,0.000006055053],"category_scores_gemma":[0.00007212323,0.0001255878,0.000052918458,0.0002751353,0.00013797135,0.0001161055,0.00005846169,0.00015982383,0.0000040347973],"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":[0.0021129046,0.0016325098,0.006940251,0.007949989,0.00066898245,0.000003960114,0.012754896,0.00007682077,0.7720708,0.095176294,0.008744011,0.09186857],"study_design_scores_gemma":[0.0042515597,0.004116595,0.06960614,0.0028712617,0.00025611758,0.000037595513,0.003384022,0.00024602443,0.8565017,0.0011377118,0.056974784,0.0006165007],"about_ca_topic_score_codex":0.000011508559,"about_ca_topic_score_gemma":0.000018788014,"teacher_disagreement_score":0.09403858,"about_ca_system_score_codex":0.000064636704,"about_ca_system_score_gemma":0.00017829442,"threshold_uncertainty_score":0.51213217},"labels":[],"label_agreement":null}]}