{"meta":{"query_hash":"c1e9dd022590","filters":{"venue":"International Journal of Food Properties"},"cohort_total":98,"direct_labels_cover":0,"predictions_cover":98,"exported":98,"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/c1e9dd022590","api":"https://metacan.xera.ac/api/v1/cohort?venue=International+Journal+of+Food+Properties"},"results":[{"id":"W1431139824","doi":"10.1080/10942910802322776","title":"Guest Editorial","year":2009,"lang":"en","type":"editorial","venue":"International Journal of Food Properties","topic":"Human auditory perception and evaluation","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":"Polymer Source (Canada)","funders":"","keywords":"Chemistry","score_opus":0.022187446589634365,"score_gpt":0.2624858509961307,"score_spread":0.24029840440649633,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1431139824","genre_codex":"editorial","genre_gemma":"editorial","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"editorial","genre_consensus":"editorial","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.00082854845,0.0008492487,0.000045777135,0.00008506644,0.9965777,0.00006295712,0.000040492363,0.000077687924,0.0014325686],"genre_scores_gemma":[0.0058188993,0.0006778568,0.000050175957,0.000019196583,0.9927071,0.000003586811,0.000049904094,0.00004506125,0.00062826],"study_design_codex":"not_applicable","study_design_gemma":"not_applicable","domain_scores_codex":[0.99675035,0.000051751358,0.00071893435,0.000112899455,0.0022137712,0.00015226354],"domain_scores_gemma":[0.9975416,0.000059719743,0.0002952204,0.00012039514,0.0019026868,0.000080362894],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00044175907,0.00024316108,0.00032776376,0.0003394207,0.0000344241,0.00021187887,0.00068610423,0.000491421,0.0006646449],"category_scores_gemma":[0.00048349675,0.00020213657,0.00021100661,0.000042861226,0.000040730756,0.0003846597,0.000026221358,0.0009611099,0.0005676267],"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":[0.00009424016,0.00002953026,3.7991646e-7,0.0000252378,0.00029260988,0.000007211649,0.0003081417,0.0013048496,0.0012090884,7.925848e-7,0.9947953,0.0019326038],"study_design_scores_gemma":[0.00059420057,0.0003580111,0.00000646037,0.00031751927,0.000050939823,0.00001120798,0.00003116656,0.00008356859,0.00070907274,0.00009841545,0.9975256,0.00021383553],"about_ca_topic_score_codex":5.9499365e-7,"about_ca_topic_score_gemma":0.0000080919945,"teacher_disagreement_score":0.0049903505,"about_ca_system_score_codex":0.0003932019,"about_ca_system_score_gemma":0.00023313756,"threshold_uncertainty_score":0.824289},"labels":[],"label_agreement":null},{"id":"W1963788840","doi":"10.1080/10942912.2014.903414","title":"Comparison of Viscoelastic Properties of Set and Stirred Yogurts Made from High Pressure and Thermally Treated Milks","year":2015,"lang":"en","type":"article","venue":"International Journal of Food Properties","topic":"Polysaccharides Composition and Applications","field":"Agricultural and Biological Sciences","cited_by":20,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"McGill University","funders":"","keywords":"Viscoelasticity; Isothermal process; Sweep frequency response analysis; Composite material; Viscosity; Materials science; Strain (injury); Chemistry; Thermodynamics","score_opus":0.08605163845676397,"score_gpt":0.26938496063402195,"score_spread":0.18333332217725798,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1963788840","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":[0.9932941,0.0045203767,0.000007889118,0.0018994249,0.0000752389,0.0000747903,0.000093599454,0.0000063969037,0.000028141736],"genre_scores_gemma":[0.999678,0.000048719678,0.00009267924,0.000033252923,0.0000838337,0.000003284652,0.0000067506503,9.754856e-7,0.0000524972],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9991885,0.00004189183,0.00035276476,0.00008255099,0.00027230286,0.00006198648],"domain_scores_gemma":[0.9991495,0.000033345656,0.00030323828,0.000025551768,0.00042197492,0.0000663857],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00007672687,0.00008019441,0.00020043939,0.000030336185,0.00002879373,0.000041109954,0.00020116777,0.000038274644,0.000019631269],"category_scores_gemma":[0.00003830767,0.000030547686,0.00003300253,0.00005373991,0.000118003685,0.00014769867,0.00005924149,0.00007028306,5.32558e-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":[0.0003608487,0.00012480732,0.011292179,0.000008095778,0.00020104584,7.1077994e-7,0.0008874719,0.000068856374,0.9816819,0.000094767645,0.000082427054,0.0051969197],"study_design_scores_gemma":[0.0007416958,0.0013265422,0.08541003,0.0004264976,0.00012343653,0.00003556796,0.0016807849,0.00091559446,0.90750885,0.0007800462,0.000905955,0.00014502354],"about_ca_topic_score_codex":0.00021336027,"about_ca_topic_score_gemma":0.000036080128,"teacher_disagreement_score":0.07417304,"about_ca_system_score_codex":0.0000070428573,"about_ca_system_score_gemma":0.000016806174,"threshold_uncertainty_score":0.12456984},"labels":[],"label_agreement":null},{"id":"W1966132637","doi":"10.1080/10942910903207728","title":"Effect of Heat-Induced Changes of Connective Tissue and Collagen on Meat Texture Properties of Beef<i>Semitendinosus</i>Muscle","year":2010,"lang":"en","type":"article","venue":"International Journal of Food Properties","topic":"Meat and Animal Product Quality","field":"Agricultural and Biological Sciences","cited_by":60,"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 Education and Child Care","funders":"Ministry of Agriculture of the People's Republic of China","keywords":"Connective tissue; Texture (cosmology); Chemistry; Semitendinosus muscle; Food science; Cooked meat; Materials science; Anatomy; Biology; Medicine; Pathology","score_opus":0.03599355241875078,"score_gpt":0.2584524959309384,"score_spread":0.2224589435121876,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1966132637","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":[0.99687177,0.0008682221,1.7611477e-7,0.0014688859,0.00033749553,0.00018452821,0.00003743172,0.000004948326,0.00022655504],"genre_scores_gemma":[0.99948543,0.00006908557,0.000011188358,0.00004284478,0.00033964336,0.000002977618,0.0000016509122,0.0000016418238,0.000045518267],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99877375,0.0001431056,0.00038993708,0.00013379377,0.00045487023,0.00010452457],"domain_scores_gemma":[0.99876374,0.00013859985,0.00034875257,0.000045041706,0.00065315625,0.000050736326],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0005523,0.00013182552,0.0003620232,0.000044434666,0.00004048075,0.000021012429,0.00031275995,0.00008063637,0.000053288662],"category_scores_gemma":[0.00041004055,0.000045518722,0.000084550025,0.00008256022,0.00015873063,0.00012398325,0.000065334025,0.00013694042,6.3880134e-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":[0.0009881795,0.000099856836,0.0011229165,0.000070056805,0.000114195565,0.0000017558303,0.0005530191,0.0000016092373,0.97046393,0.00014824484,0.00003336254,0.026402889],"study_design_scores_gemma":[0.0003156184,0.006888375,0.009698643,0.00027731678,0.00002728164,0.000026890952,0.00030850532,0.000005102845,0.9818421,0.000070046095,0.00045732953,0.00008276649],"about_ca_topic_score_codex":0.00013025926,"about_ca_topic_score_gemma":0.00020818539,"teacher_disagreement_score":0.026320122,"about_ca_system_score_codex":0.00000938763,"about_ca_system_score_gemma":0.000016731992,"threshold_uncertainty_score":0.18561997},"labels":[],"label_agreement":null},{"id":"W1966567516","doi":"10.1080/10942910902718220","title":"Understanding Water Uptake from the Induced Changes Occurred During Processing: Chemistry of Pinto and Navy Bean Seed Coats","year":2010,"lang":"en","type":"article","venue":"International Journal of Food Properties","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":33,"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 Manitoba","funders":"","keywords":"Pinto bean; Imbibition; Phaseolus; Chemistry; Germination; Coat; Horticulture; Food science; Agronomy; Botany; Biology","score_opus":0.1171567616492654,"score_gpt":0.2397011393279721,"score_spread":0.1225443776787067,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1966567516","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":[0.9958215,0.00038460002,0.000002189645,0.0032314481,0.00037590985,0.00008627869,0.000018911342,0.000010050428,0.00006914012],"genre_scores_gemma":[0.9992148,0.000015276439,0.000017049602,0.000040340463,0.0006791804,0.0000037033926,0.0000033582296,0.000001526898,0.000024741828],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99902433,0.00003031552,0.00030906184,0.00010896685,0.00040829185,0.00011901739],"domain_scores_gemma":[0.99934083,0.000036249847,0.00027383352,0.000037684833,0.0002661977,0.00004518646],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00026806124,0.000101604,0.00015177274,0.0000127189915,0.00010920541,0.00012871927,0.0004763776,0.0000712629,0.000040881452],"category_scores_gemma":[0.0000842072,0.000029911793,0.000049920556,0.00003509196,0.00009495641,0.00017514949,0.00011176065,0.00023471122,8.16762e-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":[0.00012480225,0.000025597408,0.0014846078,0.000012845152,0.00008090914,0.0000026623227,0.0014449833,7.914026e-7,0.9946547,0.000007774034,0.000009546984,0.0021507898],"study_design_scores_gemma":[0.00025354399,0.00018613569,0.007924898,0.00023250813,0.000012141799,0.0000791738,0.002429268,0.000020807072,0.98800224,0.00036590628,0.00040293453,0.00009044842],"about_ca_topic_score_codex":0.00007955386,"about_ca_topic_score_gemma":0.00027425247,"teacher_disagreement_score":0.006652456,"about_ca_system_score_codex":0.000032999753,"about_ca_system_score_gemma":0.000014735484,"threshold_uncertainty_score":0.124124296},"labels":[],"label_agreement":null},{"id":"W1973881324","doi":"10.1081/jfp-200060234","title":"Rheological Characteristics of Arabic Gum in Combination With Guar and Xanthan Gum Using Response Surface Methodology: Effect of Temperature and Concentration","year":2005,"lang":"en","type":"article","venue":"International Journal of Food Properties","topic":"Polysaccharides Composition and Applications","field":"Agricultural and Biological Sciences","cited_by":64,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"McGill University","funders":"","keywords":"Guar gum; Rheology; Xanthan gum; Rheometer; Gum arabic; Guar; Shear thinning; Shear rate; Response surface methodology; Materials science; Arabic; Apparent viscosity; Chemistry; Food science; Chromatography; Composite material","score_opus":0.03944156908404019,"score_gpt":0.2704801922885338,"score_spread":0.23103862320449364,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1973881324","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":[0.99707097,0.00047068318,0.000026023998,0.0022764904,0.000037353293,0.00009634925,0.00001457869,0.0000030074614,0.0000045178576],"genre_scores_gemma":[0.9990116,0.0000803022,0.00081880455,0.000039422946,0.000038542075,0.0000012585202,0.0000030561966,6.467325e-7,0.000006376435],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9991607,0.00024192507,0.0003005949,0.000076248914,0.00016045649,0.000060066548],"domain_scores_gemma":[0.99919355,0.00023224998,0.00028657814,0.000018052257,0.0002423137,0.000027259675],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0005217909,0.00006888746,0.00018431453,0.000030588533,0.000030322413,0.000023407416,0.000101250196,0.00005109374,0.000007665668],"category_scores_gemma":[0.0001141125,0.000026767575,0.00002362191,0.0000893899,0.00012402031,0.00015606728,0.00002379655,0.000094236544,1.0206718e-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":[0.0015703796,0.00006132331,0.021203758,0.000005410347,0.000027665492,0.0000013894268,0.00016697442,0.0000409737,0.9727479,0.00027710758,0.0000018479873,0.0038952613],"study_design_scores_gemma":[0.00077909994,0.0024479069,0.23917393,0.00019314609,0.000023933497,0.00016307137,0.0001665704,0.00066357607,0.7561115,0.00013120235,0.000061075785,0.00008500671],"about_ca_topic_score_codex":0.000010334777,"about_ca_topic_score_gemma":0.000010240826,"teacher_disagreement_score":0.21797018,"about_ca_system_score_codex":0.00002064632,"about_ca_system_score_gemma":0.000015754335,"threshold_uncertainty_score":0.10915501},"labels":[],"label_agreement":null},{"id":"W1977024830","doi":"10.1080/10942910601052673","title":"Biologically Active Phytochemicals in Human Health: Lycopene","year":2007,"lang":"en","type":"article","venue":"International Journal of Food Properties","topic":"Antioxidant Activity and Oxidative Stress","field":"Medicine","cited_by":49,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Toronto","funders":"","keywords":"Lycopene; Oxidative stress; Human health; Health benefits; Bioavailability; Disease; Reactive oxygen species; Medicine; Osteoporosis; Biotechnology; Food science; Biology; Carotenoid; Traditional medicine; Environmental health; Pharmacology; Biochemistry; Endocrinology; Internal medicine","score_opus":0.06745003769159587,"score_gpt":0.3573157337160606,"score_spread":0.28986569602446477,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1977024830","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":[0.9932228,0.0006541885,0.00034760602,0.003820564,0.00015535002,0.00011634384,0.0000052589426,0.000007670789,0.0016702741],"genre_scores_gemma":[0.9982934,0.00009937257,0.00036867752,0.0007846784,0.0003487526,0.0000013891512,0.0000034313025,0.0000065694844,0.000093745104],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9988442,0.000042168176,0.0004924514,0.00009991556,0.00036080022,0.00016046011],"domain_scores_gemma":[0.99905413,0.000053000203,0.00032855413,0.000055933255,0.00042363539,0.00008471768],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0004792453,0.000093753835,0.0002802488,0.00022978616,0.000029220433,0.000015256415,0.00019002464,0.000056571127,0.000057143247],"category_scores_gemma":[0.00022346017,0.00006200332,0.000097523436,0.00008090912,0.000103452054,0.00020416103,0.000043381802,0.00030474385,0.0000035363898],"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":[0.004384586,0.0009601713,0.015985811,0.000038202248,0.00042832663,0.00022718565,0.0013618624,0.000014556652,0.93513054,0.0007437706,0.00029846365,0.040426515],"study_design_scores_gemma":[0.0016771428,0.0017904296,0.15396385,0.0006899761,0.000009534254,0.00031937315,0.00065222365,0.0000032334174,0.8387385,0.00043548003,0.0016292447,0.00009100196],"about_ca_topic_score_codex":0.000031513053,"about_ca_topic_score_gemma":0.000046529203,"teacher_disagreement_score":0.13797803,"about_ca_system_score_codex":0.00016677604,"about_ca_system_score_gemma":0.0001093406,"threshold_uncertainty_score":0.2528422},"labels":[],"label_agreement":null},{"id":"W1977981659","doi":"10.1080/10942912.2012.685676","title":"Effects of Pretreatment on Properties of Gelatin from Perch (<i>Lates Niloticus</i>) Skin","year":2013,"lang":"en","type":"article","venue":"International Journal of Food Properties","topic":"Collagen: Extraction and Characterization","field":"Materials Science","cited_by":22,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"","funders":"International Islamic University Malaysia; University of Guelph","keywords":"Gelatin; Fourier transform infrared spectroscopy; Perch; Chemistry; Nuclear chemistry; Acetic acid; Sodium hydroxide; Crystallography; Chemical engineering; Fish <Actinopterygii>; Biochemistry; Organic chemistry; Fishery; Biology","score_opus":0.015170013417389903,"score_gpt":0.21207795164788665,"score_spread":0.19690793823049674,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1977981659","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":[0.9974905,0.0006197635,0.00007496517,0.0004894644,0.00087896734,0.0002556985,0.00001535093,0.000010993349,0.00016428265],"genre_scores_gemma":[0.9991209,0.00008206512,0.0003188338,0.00007137371,0.00017884867,0.000016527065,0.000002266377,0.000013056684,0.00019612972],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9983961,0.000107418455,0.00063090335,0.00012135547,0.00063921616,0.000104981984],"domain_scores_gemma":[0.99829984,0.00007905891,0.0006264569,0.00010083348,0.000845339,0.00004848153],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00012903669,0.00013444205,0.00026045475,0.00015580382,0.00003214973,0.000082041915,0.00031603905,0.00005390185,0.00035781699],"category_scores_gemma":[0.00017395828,0.0000857891,0.000108723965,0.00006032447,0.00008390158,0.00049339473,0.000047553334,0.000078669465,0.000038110084],"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":[0.00042554567,0.00036459693,0.00034028938,0.000055586694,0.0001460499,0.0000031552431,0.002136996,0.00012799769,0.9927552,0.000047194128,0.00007445438,0.0035229465],"study_design_scores_gemma":[0.0006430092,0.0009343094,0.014764339,0.0005856375,0.00003504868,0.000014986967,0.00028712212,0.00012381982,0.9822622,0.00014483114,0.000117402364,0.00008727672],"about_ca_topic_score_codex":0.00014769145,"about_ca_topic_score_gemma":0.000008959654,"teacher_disagreement_score":0.01442405,"about_ca_system_score_codex":0.00008057787,"about_ca_system_score_gemma":0.00008073608,"threshold_uncertainty_score":0.3917845},"labels":[],"label_agreement":null},{"id":"W1978211946","doi":"10.1080/10942910500267711","title":"Relationships Between Selected Properties of Starches from Different Corn Lines","year":2005,"lang":"en","type":"article","venue":"International Journal of Food Properties","topic":"Food composition and properties","field":"Nursing","cited_by":52,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"","funders":"Punjab Agricultural University; Memorial University of Newfoundland; University of the Punjab","keywords":"Syneresis; Amylose; Swelling; Chemistry; Viscosity; Food science; Differential scanning calorimetry; Starch; Materials science; Thermodynamics; Composite material","score_opus":0.10027736536176297,"score_gpt":0.26905339840852716,"score_spread":0.1687760330467642,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1978211946","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":[0.98623997,0.0044060014,0.00006778576,0.008030725,0.00089237676,0.00013938498,0.00004809701,0.000045532543,0.00013013651],"genre_scores_gemma":[0.9974952,0.000052350406,0.00081748294,0.00013875046,0.0013577563,0.0000060068332,0.000015153618,0.000030116742,0.00008719244],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99746025,0.00031195924,0.0010567515,0.00016038229,0.00082107953,0.00018960063],"domain_scores_gemma":[0.9974634,0.00012035112,0.0006160531,0.00015374184,0.0015448421,0.00010157771],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00027109025,0.00022082089,0.00042092192,0.00032756172,0.00011491223,0.00012105639,0.0006137571,0.0001100695,0.00006475955],"category_scores_gemma":[0.00038583786,0.0001456937,0.00017259936,0.00011732353,0.00017598292,0.00058470713,0.00008222722,0.00049924577,0.0000154544],"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":[0.015076379,0.0008518552,0.05344979,0.0001299214,0.0025381923,0.000007569259,0.020504743,0.0008769739,0.8397485,0.00010954229,0.0012087076,0.06549783],"study_design_scores_gemma":[0.0012167144,0.0022153184,0.024781508,0.0009380382,0.00012809501,0.00004037291,0.0007937152,0.00044393522,0.964527,0.00049313385,0.0041731168,0.00024906293],"about_ca_topic_score_codex":0.00007152415,"about_ca_topic_score_gemma":0.00007890594,"teacher_disagreement_score":0.124778494,"about_ca_system_score_codex":0.00014796527,"about_ca_system_score_gemma":0.00008710214,"threshold_uncertainty_score":0.59412163},"labels":[],"label_agreement":null},{"id":"W1981104986","doi":"10.1080/10942910902894906","title":"Selected Post-Heating Properties of Microwave or Hot Water Heated Egg White for In-Shell Pasteurization","year":2010,"lang":"en","type":"article","venue":"International Journal of Food Properties","topic":"Microbial Inactivation Methods","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":"McGill University","funders":"Office of International Science and Engineering","keywords":"Pasteurization; Egg white; Shell (structure); Microwave; Enthalpy; Materials science; Turbidity; Chemistry; Viscosity; Composite material; Food science; Thermodynamics; Biology","score_opus":0.026223114772101614,"score_gpt":0.2700909636798694,"score_spread":0.24386784890776778,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1981104986","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":[0.99619806,0.00012645905,0.002382369,0.0005013989,0.00051342696,0.00022237048,0.000014126557,0.0000042233764,0.000037548274],"genre_scores_gemma":[0.9924494,0.000023962102,0.0066684852,0.0001541205,0.00032058716,0.000009797388,0.00003265604,0.000023097256,0.00031789998],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99886113,0.000088402274,0.0005822856,0.00014006995,0.00017992978,0.00014816366],"domain_scores_gemma":[0.99717695,0.000012434924,0.00027752266,0.000097082855,0.0024031547,0.000032887074],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00038145416,0.00012739589,0.00018492808,0.00018185591,0.000027353668,0.000042422755,0.00028021098,0.000119221135,0.000025319006],"category_scores_gemma":[0.00061581377,0.00007827977,0.0000799495,0.000074102056,0.00006524441,0.000032686265,0.000059789214,0.00016483002,7.2956493e-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":[0.002482563,0.00010091497,0.0008167939,0.000045251672,0.00014238578,9.3465184e-7,0.00080250256,0.00013730023,0.99417347,0.000009958893,0.000061434446,0.0012264645],"study_design_scores_gemma":[0.0009301584,0.000924434,0.00057726144,0.00014258146,0.000013341107,0.00008400529,0.00017422419,0.00007732435,0.99563164,0.000020967072,0.001308974,0.00011506595],"about_ca_topic_score_codex":0.000015188456,"about_ca_topic_score_gemma":0.00010729033,"teacher_disagreement_score":0.0042861165,"about_ca_system_score_codex":0.000023074597,"about_ca_system_score_gemma":0.0001711404,"threshold_uncertainty_score":0.31921563},"labels":[],"label_agreement":null},{"id":"W1983573123","doi":"10.1080/10942912.2013.837066","title":"Characterization of Water Extractable Crude Polysaccharides from Cherry, Raspberry, and Ginseng Berry Fruits: Chemical Composition and Bioactivity","year":2014,"lang":"en","type":"article","venue":"International Journal of Food Properties","topic":"Polysaccharides and Plant Cell Walls","field":"Agricultural and Biological Sciences","cited_by":28,"is_retracted":false,"has_abstract":true,"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":"Polysaccharide; Chemistry; Berry; Food science; Rhamnose; Uronic acid; Sugar; Arabinose; Blowing a raspberry; Xylose; ABTS; Monosaccharide; Capparis spinosa; Hydrolyzable Tannin; Antioxidant; DPPH; Botany; Organic chemistry; Fermentation; Polyphenol; Biology","score_opus":0.017261439867233892,"score_gpt":0.18875522344847193,"score_spread":0.17149378358123804,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1983573123","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":[0.9980697,0.00027223607,0.000028829112,0.0012838457,0.00016548668,0.0000518084,0.00007371348,0.000007547249,0.000046826764],"genre_scores_gemma":[0.99918735,0.00021996064,0.00006643972,0.0001123261,0.00036426174,0.0000012352683,0.00002890721,0.0000013590645,0.000018179402],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9991677,0.00005151843,0.00030852435,0.00011939832,0.00024243981,0.00011042056],"domain_scores_gemma":[0.9994477,0.00008692741,0.000222511,0.000023172242,0.00015684869,0.00006281436],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00020823686,0.00010399846,0.00019547094,0.000027666121,0.00004482748,0.000091776186,0.00016382635,0.000069719186,0.000076020035],"category_scores_gemma":[0.000026525275,0.0000399879,0.000049405113,0.000026048514,0.000065248154,0.0004011588,0.00006444234,0.00011313228,0.0000012508708],"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":[0.00017981809,0.00006207867,0.0014517644,0.0000058357373,0.00007441906,0.0000013959938,0.0002159871,6.4088545e-7,0.97377944,0.00003111697,0.000004474695,0.024193026],"study_design_scores_gemma":[0.00019777067,0.00016987932,0.027806073,0.000111396366,0.000022595135,0.000061780716,0.00007791246,0.0001422951,0.9705103,0.00023405357,0.0005693485,0.000096573065],"about_ca_topic_score_codex":0.0003000736,"about_ca_topic_score_gemma":0.00003377848,"teacher_disagreement_score":0.02635431,"about_ca_system_score_codex":0.0000141055425,"about_ca_system_score_gemma":0.0000054141415,"threshold_uncertainty_score":0.16306591},"labels":[],"label_agreement":null},{"id":"W1988728234","doi":"10.1081/jfp-120016628","title":"Determination of Electrical Parameters of Liquid Foods for Predicting Waveforms of High‐Voltage Low‐Energy Pulses","year":2003,"lang":"en","type":"article","venue":"International Journal of Food Properties","topic":"Microbial Inactivation Methods","field":"Biochemistry, Genetics and Molecular Biology","cited_by":4,"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 Waterloo; University of Guelph","funders":"","keywords":"Waveform; Voltage; Orange juice; Electrical resistivity and conductivity; Exponential function; Electrical network; Materials science; Analytical Chemistry (journal); Biological system; Chemistry; Mathematics; Chromatography; Electrical engineering; Engineering; Food science","score_opus":0.02303746892599538,"score_gpt":0.2765269764377606,"score_spread":0.2534895075117652,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1988728234","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":[0.9017011,0.000404076,0.09742603,0.000035258498,0.00026787908,0.00007828166,0.000021997605,0.0000014329634,0.00006394155],"genre_scores_gemma":[0.9773238,0.00010264668,0.022378182,0.000033373064,0.000086613974,0.0000052231417,0.000008601115,0.000012894874,0.00004868341],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99878365,0.000080910744,0.00068706454,0.0001011675,0.0002481434,0.000099093166],"domain_scores_gemma":[0.9977896,0.000057262838,0.0008428907,0.00009304242,0.0011881781,0.000029021141],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0004126435,0.000096506636,0.00022590558,0.00016260786,0.000015939542,0.000007863577,0.00024207716,0.00009310911,0.0000059294644],"category_scores_gemma":[0.0011297187,0.000074194206,0.00016472758,0.00006595599,0.00007993509,0.000023132108,0.000029567602,0.00006104426,3.2107017e-8],"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":[0.0011644549,0.00012947866,0.00015872775,0.00004776893,0.00021404489,3.8694836e-7,0.00007673801,0.00018840034,0.9894639,0.00061930105,0.000029466006,0.007907288],"study_design_scores_gemma":[0.00066128623,0.0034285747,0.000080914746,0.000103150116,0.000027093316,0.000040011706,0.00005816442,0.00014740486,0.9944147,0.00049572095,0.0004718249,0.00007119414],"about_ca_topic_score_codex":0.00001665157,"about_ca_topic_score_gemma":0.000004960028,"teacher_disagreement_score":0.07562267,"about_ca_system_score_codex":0.000029646559,"about_ca_system_score_gemma":0.00013568989,"threshold_uncertainty_score":0.3025552},"labels":[],"label_agreement":null},{"id":"W2008142326","doi":"10.1081/jfp-120021456","title":"Structural and Instrumental Textural Properties of Meat Patties Containing Soy Protein","year":2003,"lang":"en","type":"article","venue":"International Journal of Food Properties","topic":"Meat and Animal Product Quality","field":"Agricultural and Biological Sciences","cited_by":67,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"McGill University","funders":"","keywords":"Soy protein; Food science; Chemistry; Soy flour; Water holding capacity; Extender; Organic chemistry","score_opus":0.07085591638211491,"score_gpt":0.23786812621353548,"score_spread":0.16701220983142057,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2008142326","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":[0.99646753,0.0021876225,4.3836926e-7,0.000756757,0.00023869195,0.00012083947,0.000009836818,0.000008192684,0.00021007642],"genre_scores_gemma":[0.99953157,0.000026192532,0.00007889743,0.000060009992,0.00020914203,0.000002418278,0.0000013271549,0.000001251672,0.00008918443],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9987401,0.00012026139,0.0004583954,0.00012019285,0.00042641323,0.00013466465],"domain_scores_gemma":[0.99920666,0.000017098728,0.00030426276,0.000025515847,0.00039203672,0.00005444151],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00029475166,0.00012718978,0.00021977993,0.00002532972,0.00008491962,0.000088478286,0.0002428302,0.000041415522,0.000078909005],"category_scores_gemma":[0.00018876459,0.00004360435,0.000086397704,0.000048789927,0.00016808102,0.00040373643,0.00005478919,0.00013543111,8.915176e-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":[0.00044388277,0.00003490523,0.009119504,0.000023274879,0.000116329546,0.0000031084078,0.00080906966,0.0000017774643,0.97089934,0.0018534397,0.000009479567,0.016685862],"study_design_scores_gemma":[0.00046682326,0.0017653619,0.014057784,0.00031359994,0.000015758504,0.0002165658,0.004482036,0.000015633852,0.9765881,0.0011046113,0.00079136575,0.00018240859],"about_ca_topic_score_codex":0.00006133437,"about_ca_topic_score_gemma":0.00005562904,"teacher_disagreement_score":0.016503453,"about_ca_system_score_codex":0.000020963664,"about_ca_system_score_gemma":0.000025014604,"threshold_uncertainty_score":0.17781337},"labels":[],"label_agreement":null},{"id":"W2013387776","doi":"10.1080/10942910903061851","title":"Antioxidant Activities and Polyphenolic Properties of Raw and Osmotically Dehydrated Dried Mushroom (<i>Agaricus bisporous</i>) Snack Food","year":2010,"lang":"en","type":"article","venue":"International Journal of Food Properties","topic":"Fungal Biology and Applications","field":"Medicine","cited_by":34,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"","funders":"University of Alberta","keywords":"Mushroom; Food science; Chemistry; ABTS; DPPH; Ascorbic acid; Polyphenol; Antioxidant; Raw material; Organic chemistry","score_opus":0.017185971771387615,"score_gpt":0.23456130619074808,"score_spread":0.21737533441936047,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2013387776","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":[0.99354297,0.002009194,0.0000446947,0.0036689027,0.0002841616,0.00018069884,0.000014127673,0.000017536873,0.00023773895],"genre_scores_gemma":[0.99861234,0.00026190153,0.00051515637,0.00027462494,0.0002091948,0.000007812704,0.0000022297327,0.00001535889,0.00010137314],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99886864,0.00003759071,0.0004933638,0.00015245502,0.00030042467,0.00014750533],"domain_scores_gemma":[0.9988678,0.0000493609,0.00029308608,0.00012073345,0.00056243385,0.00010657348],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0002028204,0.00015379554,0.00033679357,0.00019040378,0.00007164041,0.000043252683,0.00017463548,0.00012451509,0.00001764423],"category_scores_gemma":[0.0002241585,0.0000992313,0.000072394934,0.00007603984,0.000550389,0.0002192161,0.0000767133,0.00040371466,0.0000013647565],"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":[0.00087602355,0.00021918645,0.0060448153,0.0000620694,0.0004259333,0.0000087386425,0.00082601537,0.0000022596826,0.9874944,0.0017640631,0.000044619977,0.0022318899],"study_design_scores_gemma":[0.0016216468,0.0019802467,0.02388128,0.0003428341,0.00013288719,0.0012639859,0.00056421844,0.00006928575,0.9686086,0.00058906816,0.0007936046,0.00015230458],"about_ca_topic_score_codex":0.000016594915,"about_ca_topic_score_gemma":0.000047271216,"teacher_disagreement_score":0.018885748,"about_ca_system_score_codex":0.000016669206,"about_ca_system_score_gemma":0.00016507276,"threshold_uncertainty_score":0.4046535},"labels":[],"label_agreement":null},{"id":"W2014228296","doi":"10.1080/10942911003687223","title":"Fungal Damage Detection in Wheat Using Short-Wave Near-Infrared Hyperspectral and Digital Colour Imaging","year":2010,"lang":"en","type":"article","venue":"International Journal of Food Properties","topic":"Spectroscopy and Chemometric Analyses","field":"Chemistry","cited_by":86,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Agriculture and Agri-Food Canada; University of Manitoba","funders":"Natural Sciences and Engineering Research Council of Canada; Canada Research Chairs","keywords":"Hyperspectral imaging; Principal component analysis; Linear discriminant analysis; Pattern recognition (psychology); Artificial intelligence; Mahalanobis distance; Mathematics; Remote sensing; Computer science; Geology","score_opus":0.027341657025809207,"score_gpt":0.2611208559030126,"score_spread":0.2337791988772034,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2014228296","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":[0.9970804,0.00053872156,0.00008396606,0.00018289371,0.00027801175,0.000022091821,0.000009664713,0.000013158435,0.0017911012],"genre_scores_gemma":[0.999007,0.000021751455,0.0004546345,0.000029960896,0.00034280727,0.0000010749018,0.0000011925121,0.000014390428,0.00012717306],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9990119,0.000007957507,0.00035069068,0.00013155515,0.00033754949,0.00016039115],"domain_scores_gemma":[0.9994289,0.000032404027,0.00013725503,0.00007522647,0.0002577713,0.00006841897],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00010440912,0.00012758377,0.00018477191,0.00023392383,0.00006283648,0.0003761567,0.00019543416,0.00006358675,0.0001238639],"category_scores_gemma":[0.00019014107,0.0001057391,0.000086036955,0.00011564591,0.000119471086,0.00068933325,0.000059616505,0.000470902,9.400327e-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":[0.00024844092,0.00008395569,0.03019364,0.000012476129,0.0001842291,0.00010233312,0.00039340917,0.00004391157,0.96345377,0.000020219019,0.000010775941,0.00525284],"study_design_scores_gemma":[0.00069096853,0.000095520045,0.0036184555,0.000065149616,0.00006541425,0.0017079063,0.0014908318,0.007031708,0.9845067,0.0003456963,0.00019665583,0.00018499694],"about_ca_topic_score_codex":0.000026428159,"about_ca_topic_score_gemma":0.00003575592,"teacher_disagreement_score":0.026575185,"about_ca_system_score_codex":0.00012747702,"about_ca_system_score_gemma":0.00009230754,"threshold_uncertainty_score":0.43119153},"labels":[],"label_agreement":null},{"id":"W2014575978","doi":"10.1081/jfp-120015487","title":"QUANTITATIVE QUALITY TESTS FOR FISH MEAL. II. AN INVESTIGATION OF THE QUALITY OF SOUTH AFRICAN FISH MEALS AND THE VALIDITY OF A NUMBER OF CHEMICAL QUALITY INDICES","year":2002,"lang":"en","type":"article","venue":"International Journal of Food Properties","topic":"Meat and Animal Product Quality","field":"Agricultural and Biological Sciences","cited_by":25,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Canadian Society of Intestinal Research","funders":"","keywords":"Quality (philosophy); Fish <Actinopterygii>; Fish meal; Food science; Mathematics; Statistics; Biology; Fishery; Physics","score_opus":0.2839783913470816,"score_gpt":0.3522125049708746,"score_spread":0.068234113623793,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2014575978","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":[0.99444747,0.00010543966,0.000002595764,0.0046588373,0.00009634374,0.00022469969,0.0003698419,0.000003630669,0.00009112307],"genre_scores_gemma":[0.99953306,0.000019226025,0.00017691642,0.00012691626,0.00011736005,0.0000051498773,0.000004692147,0.0000013003698,0.000015375645],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9965384,0.0010195292,0.001363344,0.00015747656,0.0008149959,0.000106246815],"domain_scores_gemma":[0.995121,0.000909334,0.0023877313,0.00009065755,0.0014396454,0.000051630865],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0039173095,0.0001210423,0.00050864456,0.000017050488,0.000074171505,0.000021242146,0.00058686634,0.000069777954,0.0000396951],"category_scores_gemma":[0.002795629,0.000040453084,0.00024933045,0.00014380958,0.0008922143,0.0002547809,0.00011755489,0.00014105228,8.88486e-8],"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":[0.0024528874,0.00047029514,0.10646232,0.00024882352,0.000325532,8.637509e-8,0.017394276,0.000004061767,0.8582309,0.012510853,0.00012129751,0.001778656],"study_design_scores_gemma":[0.0011097988,0.0010605284,0.41547373,0.00019619823,0.00005743619,0.000004973627,0.0051728985,0.00003901851,0.5625792,0.014127139,0.00003539056,0.00014364414],"about_ca_topic_score_codex":0.0006216385,"about_ca_topic_score_gemma":0.00030030683,"teacher_disagreement_score":0.3090114,"about_ca_system_score_codex":0.000017760985,"about_ca_system_score_gemma":0.000028406077,"threshold_uncertainty_score":0.33468312},"labels":[],"label_agreement":null},{"id":"W2020432295","doi":"10.1080/10942910903147841","title":"Evaluation of Phosphatase Inactivation Kinetics in Milk Under Continuous Flow Microwave and Conventional Heating Conditions","year":2010,"lang":"en","type":"article","venue":"International Journal of Food Properties","topic":"Microbial Inactivation Methods","field":"Biochemistry, Genetics and Molecular Biology","cited_by":32,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"McGill University","funders":"","keywords":"Pasteurization; Microwave; Chemistry; Microwave heating; Isothermal process; Continuous flow; Thermal; Kinetics; Analytical Chemistry (journal); Raw milk; Materials science; Thermodynamics; Chromatography; Food science; Mechanics","score_opus":0.03837098375584151,"score_gpt":0.3209220543086448,"score_spread":0.28255107055280326,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2020432295","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":[0.9938464,0.0005807215,0.004495037,0.0003205973,0.00046928396,0.00012224705,0.000034658966,0.0000014210559,0.00012960375],"genre_scores_gemma":[0.9923649,0.00003358184,0.007245732,0.00009249931,0.00017830922,0.0000055498094,0.00005166093,0.000008624424,0.000019169904],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.998873,0.00014594165,0.00042764365,0.00010334887,0.00037996256,0.00007009407],"domain_scores_gemma":[0.9977311,0.000029094315,0.00035998813,0.00007160964,0.0017793342,0.000028870427],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0009787342,0.000081574544,0.000120719626,0.00013927203,0.000021343392,0.000025722205,0.0001256314,0.00008121928,0.000046909016],"category_scores_gemma":[0.00074383395,0.00007398455,0.00004979818,0.0000489466,0.00010145921,0.000028824516,0.000040847684,0.00014569344,3.5205923e-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":[0.00014302456,0.000121979385,0.0006238788,0.000007102038,0.00012291696,5.865499e-7,0.00010443345,0.00066518673,0.9917697,0.00047009983,0.00008806121,0.0058830865],"study_design_scores_gemma":[0.0013514922,0.00028581906,0.005197665,0.000070493166,0.00003447119,0.000090776586,0.0002232079,0.00068591896,0.9900943,0.0014967147,0.00039198113,0.00007713453],"about_ca_topic_score_codex":0.000015594835,"about_ca_topic_score_gemma":0.00007155877,"teacher_disagreement_score":0.0058059515,"about_ca_system_score_codex":0.000040649862,"about_ca_system_score_gemma":0.00016268228,"threshold_uncertainty_score":0.30170023},"labels":[],"label_agreement":null},{"id":"W2022213596","doi":"10.1080/10942912.2010.513025","title":"Storage Stability of Protein Hydrolysate from Yellow Stripe Trevally (<i>Selaroides leptolepis</i>)","year":2011,"lang":"en","type":"article","venue":"International Journal of Food Properties","topic":"Protein Hydrolysis and Bioactive Peptides","field":"Biochemistry, Genetics and Molecular Biology","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":"Memorial University of Newfoundland","funders":"","keywords":"Hydrolysate; Thiobarbituric acid; Hydrolysis; Browning; Chemistry; Food science; Solubility; Lightness; Chromatography; Biochemistry; Enzyme; Organic chemistry","score_opus":0.03756758998843459,"score_gpt":0.21979066277990086,"score_spread":0.18222307279146627,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2022213596","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":[0.99551517,0.0029396294,0.0005137192,0.0001106161,0.00023004109,0.00015734891,0.00005583948,0.0000049276437,0.0004726822],"genre_scores_gemma":[0.9980565,0.0001417741,0.0013725248,0.000048585174,0.00027475713,0.000009109064,0.0000096992535,0.00001583641,0.00007122199],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99849564,0.00013270353,0.00059717067,0.000201535,0.0004337684,0.00013917462],"domain_scores_gemma":[0.9983985,0.000008544137,0.00058515783,0.00021660907,0.00072261953,0.00006855807],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00039730503,0.00016545443,0.00026183805,0.00008558798,0.000029254556,0.000027009302,0.00060741784,0.0000992029,0.00010659807],"category_scores_gemma":[0.00018710383,0.000119514676,0.0002566949,0.000045676377,0.00018304856,0.000034055847,0.00012893531,0.00014887312,0.0000027206445],"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":[0.001355092,0.00027441815,0.0026910326,0.000012333321,0.0007273144,0.000007034192,0.0003927663,0.000013690567,0.98956347,0.000018920235,0.000031772757,0.0049121776],"study_design_scores_gemma":[0.0006115785,0.0013255927,0.0021109378,0.0000988178,0.0000407144,0.000013389915,0.00017220588,0.000022180746,0.99370223,0.00061785,0.0011451929,0.00013933255],"about_ca_topic_score_codex":0.00011325364,"about_ca_topic_score_gemma":0.00004732628,"teacher_disagreement_score":0.0047728447,"about_ca_system_score_codex":0.000030288944,"about_ca_system_score_gemma":0.0001337147,"threshold_uncertainty_score":0.4873667},"labels":[],"label_agreement":null},{"id":"W2024490432","doi":"10.1081/jfp-120016621","title":"Determination and Modeling of Thermal Properties of Tofu","year":2003,"lang":"en","type":"article","venue":"International Journal of Food Properties","topic":"Bamboo properties and applications","field":"Agricultural and Biological Sciences","cited_by":18,"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; University of Saskatchewan","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Thermal diffusivity; Thermal conductivity; Differential scanning calorimetry; Water content; Heat capacity; Atmospheric temperature range; Materials science; Thermodynamics; Thermal; Moisture; Analytical Chemistry (journal); Specific heat; Chemistry; Composite material; Chromatography","score_opus":0.06754556234121507,"score_gpt":0.2308168403513434,"score_spread":0.1632712780101283,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2024490432","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":[0.99684757,0.0020572082,0.00003569929,0.00052647013,0.00009059267,0.00007068792,0.000005445441,0.00000381485,0.00036248806],"genre_scores_gemma":[0.99946046,0.00013987481,0.0002532324,0.000033292978,0.000071453615,0.0000037247098,5.2946353e-7,0.0000010370125,0.000036415957],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9991499,0.00004246709,0.0003998146,0.000071091745,0.00026330765,0.00007342694],"domain_scores_gemma":[0.99908876,0.000017018117,0.00025867802,0.000026556778,0.00058014103,0.00002882839],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00019932244,0.00007155227,0.00014522077,0.000025424733,0.000038873244,0.000026090042,0.00020834547,0.00003638906,0.000026745924],"category_scores_gemma":[0.00007648632,0.000025394209,0.000068239875,0.0000511192,0.00007610315,0.00020757072,0.000032937976,0.0000657079,4.5328528e-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":[0.00008967331,0.00008219001,0.00057316665,0.000014370658,0.000049337046,3.9010666e-7,0.00038511254,0.00036311118,0.9663897,0.0006053239,0.0000042872657,0.03144335],"study_design_scores_gemma":[0.00033336526,0.0008788709,0.0015308907,0.0003120412,0.000030659758,0.000078687364,0.0014247814,0.005339819,0.9881418,0.0007186414,0.0010679627,0.00014250021],"about_ca_topic_score_codex":0.000037562368,"about_ca_topic_score_gemma":0.000015493857,"teacher_disagreement_score":0.03130085,"about_ca_system_score_codex":0.000011002999,"about_ca_system_score_gemma":0.000018824727,"threshold_uncertainty_score":0.10355458},"labels":[],"label_agreement":null},{"id":"W2025543720","doi":"10.1081/jfp-120022495","title":"Response Surface Methodology in Rheological Characterization of Papaya Puree","year":2004,"lang":"en","type":"article","venue":"International Journal of Food Properties","topic":"Polysaccharides Composition and Applications","field":"Agricultural and Biological Sciences","cited_by":29,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"McGill University","funders":"","keywords":"Rheology; Response surface methodology; Consistency index; Brix; Food science; Amylase; Chemistry; Quadratic model; Apparent viscosity; Viscosity; Chromatography; Materials science; Sugar; Biochemistry; Composite material; Enzyme","score_opus":0.1110321443238326,"score_gpt":0.28701754471776375,"score_spread":0.17598540039393115,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2025543720","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":[0.9867923,0.00010779651,0.00019580704,0.012644323,0.00014661124,0.0000598475,0.000016077141,0.0000070651226,0.000030130774],"genre_scores_gemma":[0.9988398,0.00005062691,0.0007859896,0.0002190612,0.00007076496,0.000002555885,0.000004613827,5.711456e-7,0.000026026953],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9990903,0.00015364126,0.00038641572,0.0000770657,0.00021232101,0.000080234044],"domain_scores_gemma":[0.9992945,0.000097864264,0.00025803142,0.000024041501,0.00029195964,0.00003360661],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000489277,0.000061531624,0.0001429173,0.000045661505,0.000023954317,0.000020160633,0.0003268367,0.000051463398,0.00006481184],"category_scores_gemma":[0.00014890346,0.000024347923,0.00006503385,0.00016454018,0.00006382155,0.00014823928,0.000041804637,0.00009975295,0.000003848171],"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":[0.00067238905,0.0001228262,0.0013889967,9.272901e-7,0.000021250698,0.0000042716338,0.00014690915,0.00013382382,0.99176663,0.0017882237,0.000002305467,0.0039514564],"study_design_scores_gemma":[0.00045308605,0.00082756445,0.152032,0.00009408173,0.000005877609,0.000114810195,0.00018005032,0.000016242033,0.84097415,0.004158774,0.0010566295,0.000086740605],"about_ca_topic_score_codex":0.0000175606,"about_ca_topic_score_gemma":0.000022996046,"teacher_disagreement_score":0.15079248,"about_ca_system_score_codex":0.000040046794,"about_ca_system_score_gemma":0.000026982329,"threshold_uncertainty_score":0.09928795},"labels":[],"label_agreement":null},{"id":"W2026641137","doi":"10.1080/10942910802227934","title":"Structural Changes, Mechanical Properties and Sensory Preference of Osmodehydrated Melon Pieces with Sucrose and Calcium Lactate Solutions","year":2010,"lang":"en","type":"article","venue":"International Journal of Food Properties","topic":"Postharvest Quality and Shelf Life Management","field":"Agricultural and Biological Sciences","cited_by":32,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"","funders":"Memorial University of Newfoundland; Conselho Nacional de Desenvolvimento Científico e Tecnológico; Fundação de Amparo à Pesquisa do Estado de São Paulo","keywords":"Sucrose; Calcium; Plasmolysis; Chemistry; Food science; Brix; Melon; Osmotic dehydration; Biochemistry; Horticulture; Cell wall; Biology; Sugar","score_opus":0.15527472021638636,"score_gpt":0.24673674511390936,"score_spread":0.091462024897523,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2026641137","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":[0.9935407,0.0006118279,0.000006173583,0.005457539,0.00019606805,0.00010069347,0.0000386145,0.000010419811,0.000037937378],"genre_scores_gemma":[0.9993514,0.00013384681,0.00012810761,0.00011378286,0.00015009314,0.0000034569134,0.000003822892,0.0000011825598,0.000114307804],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9990319,0.00007241377,0.00027018622,0.00012731782,0.00036160124,0.00013658717],"domain_scores_gemma":[0.99924517,0.000035642737,0.00022711478,0.00003227721,0.00038597887,0.00007381947],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00029607513,0.00011225178,0.00017681166,0.00003226879,0.00010029684,0.00010983084,0.00022909677,0.000051881943,0.000018949728],"category_scores_gemma":[0.00007461599,0.000038607053,0.000029321123,0.00005423732,0.00019242466,0.00030015095,0.00011511183,0.00018898476,5.018184e-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":[0.00063997065,0.00006787219,0.0011297391,0.000028652556,0.00019187313,0.0000070337983,0.0007961333,0.000016609194,0.9827001,0.0017109247,0.000029791541,0.012681286],"study_design_scores_gemma":[0.0020503502,0.0068596606,0.1469538,0.000703388,0.00019130675,0.0009415411,0.0040562996,0.002621502,0.8245488,0.0029431644,0.007290072,0.0008401443],"about_ca_topic_score_codex":0.00018222109,"about_ca_topic_score_gemma":0.003223368,"teacher_disagreement_score":0.15815134,"about_ca_system_score_codex":0.000009548265,"about_ca_system_score_gemma":0.000017834032,"threshold_uncertainty_score":0.1798715},"labels":[],"label_agreement":null},{"id":"W2026649528","doi":"10.1081/jfp-120005791","title":"THERMAL COLOUR DEGRADATION KINETICS OF MANGO PUREE","year":2002,"lang":"en","type":"article","venue":"International Journal of Food Properties","topic":"Phytochemicals and Antioxidant Activities","field":"Medicine","cited_by":63,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"McGill University","funders":"","keywords":"Kinetics; Degradation (telecommunications); Food science; Chemistry; Chemical engineering; Computer science; Physics; Engineering","score_opus":0.048503078089673114,"score_gpt":0.24911338390284674,"score_spread":0.20061030581317363,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2026649528","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":[0.99387145,0.0015925277,0.00008400582,0.0019499293,0.00024136453,0.000054647793,0.000005779013,0.0000060150787,0.002194308],"genre_scores_gemma":[0.99838257,0.0001769779,0.00042743195,0.0001346242,0.0003362279,0.0000013329817,0.0000011486775,0.000008265753,0.0005314401],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9991078,0.000015370484,0.00032752444,0.000049853777,0.00042641646,0.00007304132],"domain_scores_gemma":[0.9991171,0.000020268493,0.00025892808,0.00005615498,0.00051014946,0.000037435686],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000061062645,0.00006991762,0.00017339565,0.00010935265,0.00000971869,0.000016590388,0.00014371137,0.00003638187,0.00014069589],"category_scores_gemma":[0.00009528272,0.00004729533,0.00010855004,0.000038471997,0.00006677952,0.00015445697,0.000023134253,0.00011485764,0.0000033660335],"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":[0.00027160617,0.0003119912,0.0011387602,0.000028945595,0.00026671783,0.00001729506,0.0002980316,0.000018208291,0.9884667,0.00012540452,0.0006934212,0.0083629545],"study_design_scores_gemma":[0.0008529934,0.0009923979,0.0037528255,0.00031735664,0.000049455724,0.00026578928,0.0001467339,0.0002134108,0.99149704,0.00010887276,0.0017449139,0.000058196027],"about_ca_topic_score_codex":0.0000025214813,"about_ca_topic_score_gemma":9.941576e-7,"teacher_disagreement_score":0.008304758,"about_ca_system_score_codex":0.00003213665,"about_ca_system_score_gemma":0.000016642203,"threshold_uncertainty_score":0.19286475},"labels":[],"label_agreement":null},{"id":"W2026911875","doi":"10.1080/10942910902963230","title":"High Pressure Destruction Kinetics of<i>Clostridium Sporogenes</i>Spores in Salmon Slurry at Elevated Temperatures","year":2010,"lang":"en","type":"article","venue":"International Journal of Food Properties","topic":"Microbial Inactivation Methods","field":"Biochemistry, Genetics and Molecular Biology","cited_by":20,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"McGill University","funders":"","keywords":"Clostridium sporogenes; Spore; Slurry; Kinetics; D-value; Chemistry; High pressure; Clostridium; Analytical Chemistry (journal); Materials science; Food science; Microbiology; Chromatography; Biology; Thermodynamics; Composite material; Bacteria","score_opus":0.011909004114445933,"score_gpt":0.25313779928411795,"score_spread":0.24122879516967202,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2026911875","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":[0.9975149,0.000687397,0.000085750034,0.0002559073,0.00131046,0.00008451753,0.00002586506,0.000003391009,0.00003179219],"genre_scores_gemma":[0.9953067,0.00012102476,0.00377643,0.000060020142,0.0005267038,0.0000024002034,0.00002411048,0.0000162641,0.00016637846],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99894506,0.00007533717,0.0004848459,0.00013184926,0.0002601012,0.000102796774],"domain_scores_gemma":[0.9986555,0.000014541231,0.0003961644,0.00013162212,0.0007633542,0.000038796516],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00022663407,0.00012168732,0.00016781774,0.00014707497,0.000020523743,0.000024536994,0.00031911573,0.00014395162,0.000050837378],"category_scores_gemma":[0.00038492147,0.00009735419,0.00008455739,0.00007038125,0.000090343834,0.000019088377,0.00008439315,0.00021670922,6.926253e-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":[0.00087338674,0.00008835104,0.0039541153,0.00001520581,0.00015531643,0.0000045018605,0.0000785532,0.0004017277,0.99348634,0.00009685015,0.0003819755,0.00046365467],"study_design_scores_gemma":[0.0005641922,0.00035051772,0.003615913,0.000045514378,0.00001886107,0.000238896,0.000044555003,0.000006232431,0.9860442,0.00011814418,0.008852688,0.000100284764],"about_ca_topic_score_codex":0.000030176954,"about_ca_topic_score_gemma":0.0000619864,"teacher_disagreement_score":0.008470712,"about_ca_system_score_codex":0.00002244851,"about_ca_system_score_gemma":0.0000726601,"threshold_uncertainty_score":0.39699885},"labels":[],"label_agreement":null},{"id":"W2028651536","doi":"10.1080/10942910009524640","title":"Functional properties of some meat emulsion extenders","year":2000,"lang":"en","type":"article","venue":"International Journal of Food Properties","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":11,"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; Dalhousie University","funders":"","keywords":"Absorption of water; Emulsion; Solubility; Chemistry; Microcrystalline cellulose; Starch; Food science; Soy protein; Cellulose; Chromatography; Materials science; Organic chemistry; Composite material","score_opus":0.06372630248066675,"score_gpt":0.21763584204317593,"score_spread":0.1539095395625092,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2028651536","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":[0.992847,0.00377621,0.000002824042,0.001905891,0.00072556565,0.00011907265,0.0000122443735,0.000017542874,0.00059364556],"genre_scores_gemma":[0.9980895,0.00017423384,0.00003167931,0.00014362102,0.0008731647,0.000005653995,0.000002570486,0.000001814703,0.000677762],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9981276,0.00009307982,0.0006076688,0.0001317447,0.0008917866,0.00014815174],"domain_scores_gemma":[0.99898,0.000024818757,0.00030887072,0.000046834815,0.00057753845,0.00006194638],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00021806284,0.00013199705,0.00022545787,0.000046120353,0.000071423325,0.00006355751,0.0005547579,0.00006976202,0.00074294873],"category_scores_gemma":[0.0000709959,0.000045578206,0.00018913143,0.00007678735,0.00011782746,0.00055268145,0.000051059236,0.0001492533,0.0000368683],"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":[0.00072515424,0.00015112932,0.00035713284,0.000012286217,0.00019716809,0.0000055783726,0.00023731824,0.00014979077,0.91536236,0.00022974054,0.00045285973,0.08211949],"study_design_scores_gemma":[0.0005241277,0.0015452777,0.00603314,0.00048701605,0.000022536222,0.00028886404,0.0006525703,0.000061278224,0.97640306,0.0010356128,0.012739216,0.0002073085],"about_ca_topic_score_codex":0.00005840174,"about_ca_topic_score_gemma":0.000026359894,"teacher_disagreement_score":0.081912175,"about_ca_system_score_codex":0.000047400692,"about_ca_system_score_gemma":0.000019933655,"threshold_uncertainty_score":0.81347674},"labels":[],"label_agreement":null},{"id":"W2032458973","doi":"10.1080/10942910903131415","title":"Phenolic Composition and Antioxidant Capacity of Newly Developed Strawberry Lines from British Columbia and Quebec","year":2010,"lang":"en","type":"article","venue":"International Journal of Food Properties","topic":"Phytochemicals and Antioxidant Activities","field":"Medicine","cited_by":30,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":true,"ca_institutions":"Agriculture and Agri-Food Canada","funders":"","keywords":"Anthocyanin; Flavonols; Chemistry; High-performance liquid chromatography; Food science; Antioxidant; Pelargonidin; Phenols; Shelf life; Hydroxycinnamic acid; Cultivar; Horticulture; Composition (language); Antioxidant capacity; Botany; Flavonoid; Cyanidin; Biology; Biochemistry; Chromatography","score_opus":0.02253733183331723,"score_gpt":0.23775405619620846,"score_spread":0.21521672436289124,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2032458973","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":[0.99819535,0.0007339049,0.00003953579,0.00055322854,0.0002656548,0.00006952313,0.000054745597,0.0000074455606,0.00008062098],"genre_scores_gemma":[0.9973506,0.00021139336,0.001864398,0.000118320175,0.00035833337,0.0000013125753,0.0000039216393,0.000008714088,0.00008300439],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9991726,0.000016592065,0.00035720132,0.00009488508,0.00028080764,0.00007790902],"domain_scores_gemma":[0.9990978,0.000036101388,0.0002406712,0.00004689076,0.00051000144,0.00006852455],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00009093214,0.000073386655,0.00025934138,0.00005214208,0.00003629286,0.00014541077,0.00008698314,0.000076751574,0.00003753345],"category_scores_gemma":[0.00007827735,0.00007417447,0.000053019372,0.000028085566,0.00022806661,0.00028460225,0.00003823329,0.00028480976,2.196392e-7],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":true,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00016753418,0.00012927836,0.020698413,0.00003800305,0.00023355933,0.000017752074,0.00032677045,3.027761e-7,0.9692838,0.000018705476,0.00016354251,0.008922315],"study_design_scores_gemma":[0.0019493954,0.00033273266,0.44320968,0.0010431764,0.00009361337,0.0016230207,0.00024665336,0.000058048496,0.54979265,0.0009276241,0.0005727555,0.00015065487],"about_ca_topic_score_codex":0.01153882,"about_ca_topic_score_gemma":0.017651623,"teacher_disagreement_score":0.42251128,"about_ca_system_score_codex":0.000015861855,"about_ca_system_score_gemma":0.0001036705,"threshold_uncertainty_score":0.99504346},"labels":[],"label_agreement":null},{"id":"W2034785059","doi":"10.1080/10942912.2013.768269","title":"<i>In Vitro</i>Angiotensin I-Converting Enzyme Inhibition of Casein Hydrolysate Responsible for Plastein Reaction in Ethanol-Water Medium, Solvent Fractionation, and Protease Digestion","year":2013,"lang":"en","type":"article","venue":"International Journal of Food Properties","topic":"Protein Hydrolysis and Bioactive Peptides","field":"Biochemistry, Genetics and Molecular Biology","cited_by":3,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"","funders":"University of Windsor","keywords":"Chemistry; Hydrolysate; Fractionation; Casein; Substrate (aquarium); Ethanol; Protease; Chromatography; Proteases; Enzyme; Solvent; Hydrolysis; Biochemistry","score_opus":0.014641926389157126,"score_gpt":0.23562961542531877,"score_spread":0.22098768903616164,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2034785059","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":[0.9954025,0.00044516174,0.0003388156,0.0032617527,0.00017645482,0.0003552271,0.000008028667,0.000002240066,0.000009786875],"genre_scores_gemma":[0.99897224,0.000079097714,0.00048316663,0.000116764,0.00020226551,0.000063086954,0.000024454084,0.000011350158,0.000047585243],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99886346,0.0000894515,0.00052530604,0.0001561817,0.00023904524,0.00012656632],"domain_scores_gemma":[0.9989177,0.00002226942,0.00038549505,0.00006497455,0.00057435426,0.000035202756],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000505117,0.00010897394,0.00016182741,0.00027900832,0.000026473355,0.000029517867,0.00007978375,0.00010085221,0.000005138463],"category_scores_gemma":[0.00032787817,0.00008028539,0.00007831997,0.000045570403,0.000054007756,0.00009889755,0.00004295338,0.00011606149,9.571996e-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":[0.0018224062,0.00011336338,0.00029930356,0.000018816721,0.000075269025,0.0000041012554,0.00019051104,0.00017819667,0.9954848,0.00000833715,0.000035058172,0.0017698313],"study_design_scores_gemma":[0.0011201407,0.00051125744,0.0013746662,0.00015149341,0.000011116062,0.00006663018,0.00008742182,0.0005122999,0.9949882,0.0006762029,0.00040393602,0.00009663535],"about_ca_topic_score_codex":0.000177004,"about_ca_topic_score_gemma":0.000046912588,"teacher_disagreement_score":0.0035696973,"about_ca_system_score_codex":0.000062286694,"about_ca_system_score_gemma":0.000076843644,"threshold_uncertainty_score":0.3273943},"labels":[],"label_agreement":null},{"id":"W2034959302","doi":"10.1080/10942912.2012.700536","title":"Fluoresence Spectra From Vegetable Oils Using Violet And Blue Ld/Led Exitation And An Optical Fiber Spectrometer","year":2013,"lang":"en","type":"article","venue":"International Journal of Food Properties","topic":"Edible Oils Quality and Analysis","field":"Chemistry","cited_by":17,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Université du Québec en Outaouais","funders":"","keywords":"Adulterant; Fluorescence spectroscopy; Fluorescence; Sunflower oil; Olive oil; Chemistry; Vegetable oil; Analytical Chemistry (journal); Spectroscopy; Fiber; Chromatography; Food science; Optics; Organic chemistry","score_opus":0.036631979440496856,"score_gpt":0.2763243541980962,"score_spread":0.23969237475759936,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2034959302","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":[0.9970997,0.0014983193,0.00032424286,0.00049163983,0.000093954775,0.000021287473,0.000009399149,0.000008866569,0.00045257073],"genre_scores_gemma":[0.98916835,0.00027389947,0.009687334,0.00007581486,0.0006614059,0.0000019846534,0.000005120476,0.000011399676,0.00011468788],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99885595,0.000038786307,0.0003915103,0.0001599664,0.00041700742,0.00013675849],"domain_scores_gemma":[0.9991795,0.00008155915,0.00019579282,0.00009045654,0.0003382679,0.000114414666],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00016156817,0.00012320386,0.00020979976,0.000109861336,0.000056075947,0.00032151816,0.00020218048,0.000066028355,0.00081501005],"category_scores_gemma":[0.00012502044,0.0000934676,0.00006363823,0.00004277767,0.00011658322,0.000895304,0.00005353396,0.0002019592,0.000008912821],"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":[0.000096874246,0.000083028375,0.0011048474,0.000048636044,0.00041949438,0.000017613012,0.0011447433,0.00007365459,0.9919535,0.00015273874,0.000019411475,0.0048854887],"study_design_scores_gemma":[0.0008023212,0.00020370484,0.00074280874,0.0005506398,0.00012458391,0.0001636958,0.0013601196,0.0046238787,0.9851309,0.005987256,0.00008545258,0.00022465333],"about_ca_topic_score_codex":0.00019045042,"about_ca_topic_score_gemma":0.00001874585,"teacher_disagreement_score":0.009363092,"about_ca_system_score_codex":0.000046469682,"about_ca_system_score_gemma":0.000037897127,"threshold_uncertainty_score":0.89237887},"labels":[],"label_agreement":null},{"id":"W2035476402","doi":"10.1080/10942910903580876","title":"Effect of Soluble Solids Concentration and Temperature on Thermo-Physical and Rheological Properties of Mango Puree","year":2010,"lang":"en","type":"article","venue":"International Journal of Food Properties","topic":"Polysaccharides Composition and Applications","field":"Agricultural and Biological Sciences","cited_by":42,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"McGill University","funders":"","keywords":"Rheology; Chemistry; Glass transition; Pulp (tooth); Materials science; Composite material; Organic chemistry; Polymer","score_opus":0.01541002014452048,"score_gpt":0.23180141954734743,"score_spread":0.21639139940282695,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2035476402","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":[0.9974833,0.0002792372,6.4662726e-7,0.0019092718,0.00012258647,0.00009967522,0.000008552,0.0000057523825,0.00009094658],"genre_scores_gemma":[0.9996533,0.000047349546,0.000019512008,0.000061733714,0.00018529755,0.000005444403,0.0000015186596,7.631497e-7,0.000025108446],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9993749,0.000045997123,0.00020789294,0.0000821191,0.00022292529,0.000066168584],"domain_scores_gemma":[0.9994899,0.000061195395,0.00017107575,0.000025255988,0.00021042314,0.000042132004],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00014583932,0.00007960786,0.00015939063,0.000015386078,0.000047619204,0.000040695904,0.0001686861,0.000051685285,0.000015784288],"category_scores_gemma":[0.00005568524,0.00002653103,0.00005353674,0.000047846224,0.00018408746,0.000117139585,0.0000390455,0.00015736723,5.32255e-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":[0.00029387447,0.00008281046,0.001065382,0.00000951052,0.00004081899,6.034117e-7,0.00014955537,0.000002643152,0.98613495,0.0020551293,0.000018381086,0.010146332],"study_design_scores_gemma":[0.00027019737,0.0020861404,0.009493577,0.00010269628,0.000015866575,0.00005280167,0.000059913764,0.00012038485,0.987224,0.0003766265,0.00013860848,0.000059223818],"about_ca_topic_score_codex":0.000007107591,"about_ca_topic_score_gemma":0.000007760474,"teacher_disagreement_score":0.010087108,"about_ca_system_score_codex":0.000004789502,"about_ca_system_score_gemma":0.000008654474,"threshold_uncertainty_score":0.1081904},"labels":[],"label_agreement":null},{"id":"W2039239900","doi":"10.1080/10942912.2014.1001072","title":"Physicochemical, Rheological, and Thermal Properties of Six Types of Honey from Various Floral Origins in Tunisia","year":2015,"lang":"en","type":"article","venue":"International Journal of Food Properties","topic":"Bee Products Chemical Analysis","field":"Agricultural and Biological Sciences","cited_by":34,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Université Laval","funders":"","keywords":"Rheology; Thermal; Food science; Botany; Chemistry; Materials science; Biology; Thermodynamics; Composite material; Physics","score_opus":0.050385058459804045,"score_gpt":0.22137895387994852,"score_spread":0.17099389542014448,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2039239900","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":[0.99522537,0.0028739937,0.0000011235915,0.0016588084,0.00010563518,0.000048092003,0.000019601672,0.000005712408,0.000061663326],"genre_scores_gemma":[0.99936,0.00009566491,0.00020417658,0.00005902902,0.00025509743,0.0000017054286,0.0000047296717,0.0000012339493,0.000018351377],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99877506,0.00006292097,0.0004842107,0.0001383887,0.0004290894,0.00011033653],"domain_scores_gemma":[0.99892527,0.00004611895,0.000318537,0.00004131835,0.0006003062,0.00006842407],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00018821278,0.00011256692,0.00032774365,0.000034544806,0.000013763451,0.000029875002,0.0004273966,0.0000656404,0.000037933292],"category_scores_gemma":[0.00024920065,0.00003985431,0.00009029843,0.00013586663,0.00023776127,0.00021858572,0.00012754656,0.0001507708,0.0000016829081],"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":[0.00043301273,0.0002217596,0.0047216634,0.000006931804,0.00016065942,0.0000030219187,0.00048156932,0.00005597297,0.98919815,0.000097827644,0.000034704946,0.0045847567],"study_design_scores_gemma":[0.00034908613,0.0004994726,0.0049596243,0.00013279318,0.000034011595,0.000011485641,0.00039047602,0.00014738322,0.9921353,0.0009420528,0.00029338768,0.000104911196],"about_ca_topic_score_codex":0.00064330426,"about_ca_topic_score_gemma":0.000080903694,"teacher_disagreement_score":0.0044798455,"about_ca_system_score_codex":0.000037111222,"about_ca_system_score_gemma":0.000033956145,"threshold_uncertainty_score":0.16252115},"labels":[],"label_agreement":null},{"id":"W2040443907","doi":"10.1080/10942910802312157","title":"Textural Characterization of Pureed Cakes Prepared for the Therapeutic Treatment of Dysphagic Patients","year":2009,"lang":"en","type":"article","venue":"International Journal of Food Properties","topic":"Dysphagia Assessment and Management","field":"Health Professions","cited_by":28,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"McGill University; Air Canada","funders":"","keywords":"Dysphagia; Food science; Therapeutic effect; Medicine; Chemistry; Surgery","score_opus":0.07212505314796581,"score_gpt":0.3748244886352917,"score_spread":0.3026994354873259,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2040443907","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":[0.9929476,0.0005832209,0.0009880909,0.0027857623,0.0013237435,0.00096525374,0.000036755253,0.000007715843,0.00036185706],"genre_scores_gemma":[0.99845445,0.00023483316,0.000099003184,0.00023443018,0.0001976759,0.000033871427,0.000017269058,0.0000075781054,0.00072086335],"study_design_codex":"design_other","study_design_gemma":"observational","domain_scores_codex":[0.9986531,0.00008605598,0.0006881264,0.000070043636,0.0003796859,0.00012296841],"domain_scores_gemma":[0.997827,0.00009750812,0.0009165851,0.00009733163,0.0010374836,0.00002407085],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0001934426,0.000099581695,0.00021553155,0.00010482281,0.000087027714,0.000011649719,0.0002779187,0.00003827099,0.00004559132],"category_scores_gemma":[0.000043595795,0.000051689043,0.00012137064,0.000048555215,0.000034542118,0.00020624764,0.00001894016,0.000060178427,0.0000012330382],"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":[0.012789857,0.004951867,0.084837064,0.00039826953,0.00909423,0.0000041283292,0.041556552,0.0002834507,0.26789498,0.012067403,0.0014630597,0.5646591],"study_design_scores_gemma":[0.014985146,0.01984374,0.83473474,0.0009905999,0.0009129005,0.0000053151048,0.0041233446,0.0015103112,0.07448866,0.002684896,0.045352,0.0003683459],"about_ca_topic_score_codex":0.000010405032,"about_ca_topic_score_gemma":0.000007951672,"teacher_disagreement_score":0.74989766,"about_ca_system_score_codex":0.00011478191,"about_ca_system_score_gemma":0.000110166744,"threshold_uncertainty_score":0.2107818},"labels":[],"label_agreement":null},{"id":"W2048910172","doi":"10.1080/10942910601171978","title":"Steady and Dynamic Shear Rheological Properties, and Stability of Non-Flocculated and Flocculated Beverage Cloud Emulsions","year":2008,"lang":"en","type":"article","venue":"International Journal of Food Properties","topic":"Polysaccharides Composition and Applications","field":"Agricultural and Biological Sciences","cited_by":21,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"McGill University; Agriculture and Agri-Food Canada","funders":"","keywords":"Creaming; Rheology; Emulsion; Xanthan gum; Coalescence (physics); Shear rate; Materials science; Chemistry; Tragacanth; Chromatography; Chemical engineering; Composite material; Food science; Organic chemistry","score_opus":0.04680392315634959,"score_gpt":0.2315554234189412,"score_spread":0.1847515002625916,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2048910172","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":[0.996389,0.0014148348,0.000023871606,0.0018856575,0.00007832184,0.00013388417,0.0000322824,0.000012516212,0.000029685554],"genre_scores_gemma":[0.99917,0.0005049175,0.00015248051,0.000087265,0.000050741204,0.000004130873,0.000004902415,0.0000011212876,0.000024448716],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.9990668,0.000055360033,0.00038367577,0.00014680406,0.00024172715,0.00010560625],"domain_scores_gemma":[0.9993095,0.000045558016,0.00017327484,0.000035514164,0.0003393864,0.00009679527],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00014165648,0.00010770055,0.00020034047,0.000037064452,0.0001462727,0.000038795213,0.00016929368,0.00006394924,0.00004041372],"category_scores_gemma":[0.000056033456,0.00004240752,0.000046272446,0.000104245206,0.00030067656,0.00017583532,0.00011666486,0.00014170399,7.558273e-7],"study_design_candidate":"bench_or_experimental","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00021987708,0.0001537679,0.014663709,0.00000903846,0.00009268263,0.0000070443616,0.0005027066,0.0000117492655,0.97828186,0.00008576698,0.000021829726,0.005949973],"study_design_scores_gemma":[0.0015864782,0.002524388,0.83790606,0.00041031127,0.00006553674,0.0017743787,0.001035668,0.008325438,0.14409535,0.0009640403,0.00083188264,0.0004804576],"about_ca_topic_score_codex":0.0000683255,"about_ca_topic_score_gemma":0.000025310504,"teacher_disagreement_score":0.8341865,"about_ca_system_score_codex":0.000020286241,"about_ca_system_score_gemma":0.000018125256,"threshold_uncertainty_score":0.17293285},"labels":[],"label_agreement":null},{"id":"W2052679735","doi":"10.1080/10942910802105460","title":"Dielectric Properties of Potato Puree in Microwave Frequency Range as Influenced by Concentration and Temperature","year":2009,"lang":"en","type":"article","venue":"International Journal of Food Properties","topic":"Microwave and Dielectric Measurement Techniques","field":"Engineering","cited_by":14,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"McGill University; Polymer Source (Canada)","funders":"","keywords":"Dielectric; Slurry; Materials science; Analytical Chemistry (journal); Microwave; Potato starch; Starch gelatinization; Atmospheric temperature range; Penetration depth; Penetration (warfare); Chemistry; Starch; Composite material; Chromatography; Food science; Thermodynamics; Optics","score_opus":0.012371720661963907,"score_gpt":0.20801600023438738,"score_spread":0.19564427957242347,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2052679735","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":[0.9703692,0.028214233,0.00009459527,0.00034067826,0.000101379184,0.00015160568,0.0000034332984,0.00002605869,0.00069879583],"genre_scores_gemma":[0.99781644,0.0017130837,0.00020998751,0.00017274522,0.000057049572,0.0000041681174,0.0000016479767,0.000009326955,0.000015573129],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9989189,0.000033081087,0.0004924925,0.00008473353,0.0003322425,0.00013854566],"domain_scores_gemma":[0.9993915,0.000008051589,0.00013095659,0.000058622274,0.0003714194,0.00003948312],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00018342098,0.00013423634,0.00020812842,0.0001522854,0.000016250007,0.00005612074,0.0002094971,0.000078580044,0.0000059266163],"category_scores_gemma":[0.00009471499,0.00010099156,0.000047643793,0.00012620175,0.000033783643,0.00035374527,0.000008143313,0.0002162495,5.872143e-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":[0.00012038171,0.000046230558,0.0006250911,0.000028130218,0.00007434158,0.0000074823633,0.0007024366,0.000027103353,0.99225086,0.00016724753,0.00047079133,0.0054799085],"study_design_scores_gemma":[0.0005567604,0.0005863388,0.00076701195,0.00032825876,0.000012327989,0.000083512045,0.00005075944,0.00008615379,0.9963871,0.00090069737,0.00012030825,0.000120771496],"about_ca_topic_score_codex":0.00001967601,"about_ca_topic_score_gemma":0.000011751373,"teacher_disagreement_score":0.027447198,"about_ca_system_score_codex":0.00008587721,"about_ca_system_score_gemma":0.00006171257,"threshold_uncertainty_score":0.41183162},"labels":[],"label_agreement":null},{"id":"W2054540242","doi":"10.1080/10942912.2013.837063","title":"Effect of High Pressure Treatment on Rheological Characteristics of Egg Components","year":2014,"lang":"en","type":"article","venue":"International Journal of Food Properties","topic":"Microencapsulation and Drying Processes","field":"Agricultural and Biological Sciences","cited_by":34,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"McGill University","funders":"","keywords":"Thixotropy; Rheology; Materials science; Shear rate; Composite material; Shear thinning; Shear (geology); Composite number; Chemistry","score_opus":0.027494631348753056,"score_gpt":0.23648893432095355,"score_spread":0.2089943029722005,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2054540242","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":[0.99893224,0.00015619695,0.000008106448,0.0004269055,0.00025486964,0.000055459714,0.00002579567,0.000004919393,0.00013547624],"genre_scores_gemma":[0.9996054,0.000054172753,0.000023329472,0.00004268581,0.00017366733,0.0000013878847,0.000007882274,6.0462537e-7,0.00009085762],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9991455,0.00010817054,0.00033350955,0.000068196874,0.0002831662,0.00006144085],"domain_scores_gemma":[0.9990924,0.00016554582,0.00039183398,0.000023582925,0.00029603686,0.000030571355],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00018884194,0.00008251242,0.00023152969,0.000022245451,0.000022622226,0.000016335782,0.00022981898,0.00003898812,0.000105819505],"category_scores_gemma":[0.000165998,0.000025076288,0.00009183441,0.0000330439,0.000053619035,0.000057685007,0.000024024872,0.00005055348,0.0000026090775],"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":[0.0026496167,0.00053607585,0.016561963,0.000059075417,0.00035309265,0.0000028744548,0.00019743034,0.0001323243,0.7948236,0.0010581288,0.00006404294,0.18356182],"study_design_scores_gemma":[0.0008508358,0.015768278,0.12833679,0.0002748564,0.00005563884,0.000028252567,0.000017947443,0.00012408705,0.84786856,0.00022967979,0.0063461415,0.00009892484],"about_ca_topic_score_codex":0.000027696073,"about_ca_topic_score_gemma":0.000002747277,"teacher_disagreement_score":0.18346289,"about_ca_system_score_codex":0.000011046308,"about_ca_system_score_gemma":0.000005564876,"threshold_uncertainty_score":0.11586494},"labels":[],"label_agreement":null},{"id":"W2055048629","doi":"10.1080/10942910600986970","title":"Protein Denaturation, Rheology, and Gelation Characteristics of Radio-Frequency Heated Egg White Dispersions","year":2007,"lang":"en","type":"article","venue":"International Journal of Food Properties","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":42,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"McGill University","funders":"","keywords":"Egg white; Rheology; Analytical Chemistry (journal); Sodium dodecyl sulfate; Differential scanning calorimetry; Denaturation (fissile materials); Chromatography; Dispersion (optics); Chemistry; Materials science; Viscoelasticity; Dielectric; Viscosity; Composite material; Nuclear chemistry; Thermodynamics; Biochemistry","score_opus":0.02297992537747396,"score_gpt":0.22389431830948509,"score_spread":0.20091439293201113,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2055048629","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":[0.9963996,0.00092474325,0.00017599494,0.0017073206,0.00040910472,0.0001939862,0.000022343824,0.000010984781,0.00015591583],"genre_scores_gemma":[0.99910766,0.000036608526,0.00034467957,0.000037020287,0.0003624687,0.0000030818699,0.0000099973095,0.0000012835807,0.00009719651],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.99869174,0.000073221076,0.0006281329,0.000103412895,0.00038258595,0.000120914694],"domain_scores_gemma":[0.9985343,0.00004919425,0.0005201767,0.000034959096,0.0008007461,0.00006062413],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0005722634,0.00009913294,0.00018487369,0.000058678215,0.000059959693,0.00004514983,0.00029434793,0.00008965126,0.00004603419],"category_scores_gemma":[0.00025437918,0.000039663148,0.00006704702,0.00009411504,0.0001140043,0.00030951443,0.000049313636,0.00015683613,0.0000021663234],"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":[0.0002472669,0.0000713525,0.029405536,0.00001101257,0.0001499592,0.000009233653,0.00044388094,0.0000021301946,0.9502735,0.0014271211,0.000024199258,0.017934777],"study_design_scores_gemma":[0.0008343128,0.0032165213,0.5926567,0.00074992655,0.00004956385,0.00073732785,0.0011089643,0.00013208676,0.39663383,0.0018606886,0.0016548516,0.00036523674],"about_ca_topic_score_codex":0.000040022256,"about_ca_topic_score_gemma":0.0000851127,"teacher_disagreement_score":0.56325114,"about_ca_system_score_codex":0.000050474206,"about_ca_system_score_gemma":0.000021077425,"threshold_uncertainty_score":0.16174163},"labels":[],"label_agreement":null},{"id":"W2055932945","doi":"10.1080/10942912.2014.941476","title":"Combined Effects of Mild Acidification and Thermal Treatment on Color and Texture of Green Beans","year":2015,"lang":"en","type":"article","venue":"International Journal of Food Properties","topic":"Meat and Animal Product Quality","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":"Agriculture and Agri-Food Canada","funders":"","keywords":"Food science; Chemistry; Response surface methodology; Fermentation; Brine; Retort; Chromatography","score_opus":0.07529038141905321,"score_gpt":0.2525953295823475,"score_spread":0.17730494816329428,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2055932945","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":[0.99657506,0.0008935482,4.005788e-7,0.0022721237,0.00008913476,0.00008118555,0.000008994707,0.0000022326738,0.00007729347],"genre_scores_gemma":[0.99966675,0.00007056242,0.000018318844,0.00004213071,0.00012747436,0.0000013171517,0.0000018563603,4.5214213e-7,0.00007113154],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9994451,0.00005552935,0.0001930059,0.000062606385,0.00020130616,0.000042471598],"domain_scores_gemma":[0.99945414,0.00005574048,0.00018727215,0.000016899729,0.00024606052,0.000039886112],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0001496791,0.00005868097,0.0001318114,0.000013479384,0.000016867161,0.000012198066,0.000096237454,0.00002709021,0.000004428033],"category_scores_gemma":[0.000068016314,0.00001898834,0.000033569337,0.000024677502,0.00006319271,0.000078020035,0.000018143037,0.00003584798,3.041429e-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":[0.0011945588,0.0002394894,0.0053882445,0.00002170428,0.000121238496,0.0000016965944,0.0011747595,0.0000030186281,0.9466333,0.0004434992,0.000039094408,0.0447394],"study_design_scores_gemma":[0.0010007715,0.012203527,0.17687859,0.0001507162,0.000033239838,0.00001324318,0.0005213279,0.000033223074,0.8079925,0.0005802474,0.00051402155,0.00007857501],"about_ca_topic_score_codex":0.00008687991,"about_ca_topic_score_gemma":0.00002398034,"teacher_disagreement_score":0.17149034,"about_ca_system_score_codex":0.000013357602,"about_ca_system_score_gemma":0.000009416078,"threshold_uncertainty_score":0.0774322},"labels":[],"label_agreement":null},{"id":"W2057639132","doi":"10.1080/10942910600596225","title":"Viscoelastic Properties of Wiener Sausages During Cooking","year":2006,"lang":"en","type":"article","venue":"International Journal of Food Properties","topic":"Rheology and Fluid Dynamics Studies","field":"Chemical Engineering","cited_by":3,"is_retracted":false,"has_abstract":true,"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":"Viscoelasticity; Rheometer; Creep; Rheology; Viscosity; Materials science; Newtonian fluid; Stress (linguistics); Thermodynamics; Composite material; Physics","score_opus":0.012410977776378658,"score_gpt":0.20203210575884578,"score_spread":0.18962112798246714,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2057639132","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":[0.9898318,0.005110899,0.0034531478,0.00030805302,0.000572971,0.000040221505,0.000004004656,0.000020404414,0.0006585073],"genre_scores_gemma":[0.9982201,0.000094876836,0.00028682285,0.000019240897,0.00036944033,0.000003364732,6.384188e-7,0.000015783675,0.0009897595],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99879664,0.000021089909,0.00057027536,0.00009191297,0.00036954173,0.00015051033],"domain_scores_gemma":[0.9991108,0.000028771048,0.00025754125,0.00007105696,0.0005077218,0.000024078712],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00011919533,0.0001307586,0.00024663383,0.00017290362,0.00004870254,0.000021898892,0.00032327147,0.000057433605,0.000017938712],"category_scores_gemma":[0.0001584818,0.00009090669,0.00011525258,0.0000537357,0.00015030235,0.00024473632,0.000095140895,0.00019019417,0.0000031877357],"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":[0.00030006192,0.000086276355,0.0026493727,0.000070602626,0.00043616217,0.000018678164,0.00041034925,0.018815525,0.97321254,0.00379978,0.000031071115,0.00016957313],"study_design_scores_gemma":[0.00093960995,0.00019974944,0.0032531796,0.00084293133,0.000055805434,0.00023782245,0.00020970694,0.011633295,0.98199224,0.00034065344,0.000098008015,0.0001969644],"about_ca_topic_score_codex":0.000026757634,"about_ca_topic_score_gemma":0.000013100246,"teacher_disagreement_score":0.008779726,"about_ca_system_score_codex":0.00006288889,"about_ca_system_score_gemma":0.000031612475,"threshold_uncertainty_score":0.3707067},"labels":[],"label_agreement":null},{"id":"W2059338459","doi":"10.1080/10942912.2013.784332","title":"Color, Mechanical, and Microstructural Properties of Vacuum Assisted Microwave Dried Saskatoon Berries","year":2013,"lang":"en","type":"article","venue":"International Journal of Food Properties","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":20,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":true,"ca_institutions":"University of Saskatchewan","funders":"","keywords":"Chewiness; Berry; Microwave; Microstructure; Microwave power; Food science; Materials science; Response surface methodology; Dried fruit; Lightness; Porosity; Vacuum drying; Composite material; Chemistry; Horticulture; Freeze-drying; Chromatography; Optics; Biology","score_opus":0.04040033146950031,"score_gpt":0.2100177759173291,"score_spread":0.16961744444782878,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2059338459","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":[0.99502677,0.0018034076,0.000004179567,0.0026129931,0.00036099151,0.00011558726,0.000010227226,0.000013275737,0.000052591487],"genre_scores_gemma":[0.9990209,0.0000798942,0.00042550877,0.00016883956,0.00017589398,0.0000051582974,0.000002631765,0.0000018635511,0.00011932605],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9988273,0.000056649114,0.00049925887,0.00012827852,0.00033932543,0.00014921934],"domain_scores_gemma":[0.99873084,0.000034625387,0.00032594558,0.000032893877,0.00080650015,0.000069205016],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00015817783,0.00013066111,0.00024078222,0.00003441589,0.00008309887,0.00016932888,0.0003341484,0.00007392811,0.000040859897],"category_scores_gemma":[0.00007866363,0.000047319176,0.00010832542,0.00005676394,0.00015213694,0.0003752722,0.00010952029,0.0001395279,0.000002861055],"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":[0.00019353829,0.000045036595,0.0001525125,0.000012608331,0.00013788212,0.0000015029109,0.00040453364,0.000006139387,0.9808954,0.00008421143,0.00015466433,0.017911948],"study_design_scores_gemma":[0.00035968437,0.0012405855,0.005474703,0.00029391714,0.000026585172,0.00022627843,0.0014898155,0.00015236871,0.98897856,0.0009400863,0.0006618682,0.00015553214],"about_ca_topic_score_codex":0.00021394258,"about_ca_topic_score_gemma":0.00015631001,"teacher_disagreement_score":0.017756416,"about_ca_system_score_codex":0.00002566412,"about_ca_system_score_gemma":0.000026660226,"threshold_uncertainty_score":0.19296199},"labels":[],"label_agreement":null},{"id":"W2060981361","doi":"10.1080/10942910802252148","title":"Nutritional and Rheological Properties of Sorghum","year":2009,"lang":"en","type":"article","venue":"International Journal of Food Properties","topic":"Food composition and properties","field":"Nursing","cited_by":118,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"McGill University","funders":"","keywords":"Sorghum; Food science; Gluten free; Rheology; Agronomy; Staple food; Gluten; Chemistry; Biology; Materials science; Agriculture; Composite material","score_opus":0.044216404836690454,"score_gpt":0.2590748284485614,"score_spread":0.21485842361187094,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2060981361","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":[0.97589546,0.00834603,0.00002172385,0.014111132,0.0008342187,0.000092918606,0.0000069114,0.0000221782,0.00066940073],"genre_scores_gemma":[0.9978202,0.00013392256,0.0005927904,0.0010259904,0.00035761873,0.0000021780431,0.0000013180477,0.000008460835,0.00005749907],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9984613,0.00009517966,0.00060052675,0.00011931774,0.0005819753,0.00014169629],"domain_scores_gemma":[0.9986827,0.00002444693,0.00030228475,0.00007777288,0.00084304775,0.00006976103],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00022244104,0.0001428188,0.00027035762,0.0002275746,0.000065754764,0.000083691986,0.00034865964,0.00007227175,0.000045970675],"category_scores_gemma":[0.0001381835,0.00009325836,0.00012765957,0.00006172294,0.00022729131,0.00040784723,0.000043608732,0.00021080732,0.000003647111],"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":[0.021208819,0.0010492275,0.0010442797,0.00011270068,0.00048581185,0.00003233078,0.0034723997,0.00016040985,0.8993938,0.004011147,0.001295668,0.067733414],"study_design_scores_gemma":[0.0024976751,0.014319806,0.0056042136,0.0012205034,0.000067637804,0.001405678,0.0007026566,0.00035233612,0.95831794,0.008493818,0.0066924077,0.0003253289],"about_ca_topic_score_codex":0.0000055083337,"about_ca_topic_score_gemma":0.0000015242397,"teacher_disagreement_score":0.067408085,"about_ca_system_score_codex":0.000041822637,"about_ca_system_score_gemma":0.00004062942,"threshold_uncertainty_score":0.38029656},"labels":[],"label_agreement":null},{"id":"W2071929348","doi":"10.1080/10942912.2011.551865","title":"Development of protein-Rich Sorghum-Based Expanded Snacks Using Extrusion Technology","year":2012,"lang":"en","type":"article","venue":"International Journal of Food Properties","topic":"Food composition and properties","field":"Nursing","cited_by":87,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"","funders":"University of Windsor; University of Kansas","keywords":"Sorghum; Food science; Extrusion; Expansion ratio; Corn flour; Wheat flour; Microstructure; Soy protein; Legume; Materials science; Chemistry; Agronomy; Composite material; Raw material; Biology","score_opus":0.06198632628109064,"score_gpt":0.28935811694286634,"score_spread":0.2273717906617757,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2071929348","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":[0.99375,0.0025061637,0.00052250264,0.0014688259,0.0013851457,0.00015564806,0.0000021579938,0.000030965773,0.00017862499],"genre_scores_gemma":[0.97889215,0.000002749901,0.020659063,0.00015563525,0.00023694338,0.000007423109,0.0000014326347,0.00002110674,0.00002352618],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99823445,0.00007220501,0.00073787617,0.00009587893,0.0006385018,0.0002210742],"domain_scores_gemma":[0.99840987,0.000015274962,0.000541334,0.000112421476,0.000837774,0.00008330881],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00034909684,0.00015581233,0.00024613098,0.00057219603,0.00010459174,0.000041838466,0.00042358696,0.00010097755,0.00008493279],"category_scores_gemma":[0.00011935976,0.00011310257,0.00009292192,0.00014812517,0.00010964265,0.00039906372,0.00008126468,0.00021783524,0.0000065470026],"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":[0.0030751613,0.00039056025,0.0009692112,0.00006016238,0.00021195773,0.0000029667706,0.003953678,0.00016146994,0.9450039,0.000099700366,0.000024227651,0.04604696],"study_design_scores_gemma":[0.0008771835,0.00089036813,0.0001620434,0.0006601393,0.000025566735,0.00012444954,0.00083250535,0.0002430911,0.98951954,0.00014112773,0.0063684178,0.00015559242],"about_ca_topic_score_codex":0.000004872248,"about_ca_topic_score_gemma":0.000003110251,"teacher_disagreement_score":0.04589137,"about_ca_system_score_codex":0.00017723013,"about_ca_system_score_gemma":0.00018193273,"threshold_uncertainty_score":0.46121892},"labels":[],"label_agreement":null},{"id":"W2074010448","doi":"10.1080/10942910903125284","title":"Polylactides—Chemistry, Properties and Green Packaging Technology: A Review","year":2010,"lang":"en","type":"review","venue":"International Journal of Food Properties","topic":"biodegradable polymer synthesis and properties","field":"Materials Science","cited_by":446,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Polymer Source (Canada)","funders":"","keywords":"Polyester; Food packaging; Nanocomposite; Sorption; Raw material; Materials science; Plasticizer; Polymer science; Nanotechnology; Composite material; Chemistry; Organic chemistry; Food science","score_opus":0.07641397758133947,"score_gpt":0.28684021497974516,"score_spread":0.21042623739840569,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2074010448","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":[0.0005785143,0.99519134,0.000005030862,0.0026002896,0.0010379818,0.00027143696,0.000044494198,0.000051108105,0.00021980015],"genre_scores_gemma":[0.0019572317,0.9961646,0.00030294893,0.00018606077,0.0006272862,0.0000553704,0.0000026141497,0.00006375467,0.0006401257],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.99691045,0.00015458307,0.0014477393,0.00037621017,0.00077846885,0.00033253446],"domain_scores_gemma":[0.99726546,0.00005537736,0.0014958614,0.00036841506,0.00068488444,0.00013002187],"candidate_categories":["metaepi_narrow"],"consensus_categories":[],"category_scores_codex":[0.0008121126,0.00054228125,0.0017280484,0.0003269133,0.00014547928,0.00031561716,0.0016076765,0.0003779945,0.00022432613],"category_scores_gemma":[0.0004252138,0.00030441716,0.0004163469,0.00016236027,0.000484306,0.00046511277,0.00040986782,0.0009445524,0.0000410895],"study_design_candidate":"design_other","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000035607805,0.00004583375,0.0000020875852,0.014728507,0.00029432098,0.000025036094,0.000087530425,1.3022894e-8,0.010765584,0.000017199425,0.0002161408,0.9737821],"study_design_scores_gemma":[0.00011952114,0.00012971382,1.05535634e-7,0.092488594,0.00053112634,0.0025061525,0.000054620563,9.73306e-7,0.08890195,0.00007176613,0.8148101,0.00038537494],"about_ca_topic_score_codex":0.00004783205,"about_ca_topic_score_gemma":0.00000875961,"teacher_disagreement_score":0.9733968,"about_ca_system_score_codex":0.00009287518,"about_ca_system_score_gemma":0.000575586,"threshold_uncertainty_score":0.9999408},"labels":[],"label_agreement":null},{"id":"W2076530976","doi":"10.1080/10942910601045313","title":"Dynamic Viscoelastic Behavior of High Pressure Treated Soybean Protein Isolate Dispersions","year":2007,"lang":"en","type":"article","venue":"International Journal of Food Properties","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":41,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"McGill University","funders":"","keywords":"Viscoelasticity; Rheology; Dynamic mechanical analysis; Materials science; Dynamic modulus; Denaturation (fissile materials); Chromatography; Soy protein; Analytical Chemistry (journal); Elastic modulus; Chemistry; Composite material; Polymer; Nuclear chemistry; Biochemistry","score_opus":0.02078476352486702,"score_gpt":0.23493409768949414,"score_spread":0.21414933416462711,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2076530976","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":[0.997729,0.00077853905,0.000059134705,0.0004775222,0.0004465513,0.00029950356,0.000057781075,0.000018086825,0.00013387357],"genre_scores_gemma":[0.9992769,0.000009345742,0.00012787766,0.000016853031,0.00019036535,0.000009478832,0.000005263165,0.0000022882268,0.00036165296],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99835515,0.0000666421,0.0006478655,0.00013231277,0.00061487156,0.0001831781],"domain_scores_gemma":[0.99868125,0.000048825073,0.00052408344,0.000052152824,0.0006121362,0.00008155608],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0003896932,0.00013808362,0.00023823284,0.000064244596,0.00006598914,0.000050595274,0.00064222293,0.000086140775,0.00011764278],"category_scores_gemma":[0.000105779465,0.000050782433,0.00015795373,0.00011254364,0.00009414527,0.00024589384,0.0000837504,0.00018276687,0.0000075379144],"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":[0.00043341826,0.00025302626,0.0013525547,0.000011647529,0.0002305725,0.000024781219,0.00016057985,0.000024988465,0.98481363,0.0001520935,0.00001796836,0.012524735],"study_design_scores_gemma":[0.0012234634,0.007150907,0.089660205,0.0011760297,0.00021913798,0.000478718,0.0011347386,0.00025009006,0.89460504,0.0005797525,0.00303077,0.0004911697],"about_ca_topic_score_codex":0.00018549376,"about_ca_topic_score_gemma":0.00025682297,"teacher_disagreement_score":0.09020861,"about_ca_system_score_codex":0.000053027634,"about_ca_system_score_gemma":0.00002012591,"threshold_uncertainty_score":0.20708476},"labels":[],"label_agreement":null},{"id":"W2081487426","doi":"10.1080/10942910009524622","title":"New multivariate strategy for panel evaluation using principal component similarity","year":2000,"lang":"en","type":"article","venue":"International Journal of Food Properties","topic":"Sensory Analysis and Statistical Methods","field":"Agricultural and Biological Sciences","cited_by":7,"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 British Columbia","funders":"","keywords":"Principal component analysis; Outlier; Similarity (geometry); Artificial intelligence; Multivariate statistics; Pattern recognition (psychology); Statistics; Sample (material); Mathematics; Computer science; Data mining; Chemistry","score_opus":0.37909343264011447,"score_gpt":0.3827001770502986,"score_spread":0.003606744410184104,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2081487426","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":[0.9958149,0.00023303903,0.0026546626,0.0007591542,0.00022620904,0.0001282407,0.000032865224,0.00000567705,0.00014520704],"genre_scores_gemma":[0.9895589,0.00001669086,0.009596828,0.00009515293,0.00061456696,0.0000019382906,0.000008200608,8.4550925e-7,0.00010689944],"study_design_codex":"design_other","study_design_gemma":"simulation_or_modeling","domain_scores_codex":[0.9987138,0.00017230285,0.00040041454,0.00010941491,0.0004919702,0.00011212001],"domain_scores_gemma":[0.9989648,0.00015715385,0.00018203695,0.000022649576,0.00059532694,0.00007805662],"candidate_categories":["insufficient_payload"],"consensus_categories":[],"category_scores_codex":[0.0006580723,0.00008684033,0.00016722616,0.000017766763,0.00007919322,0.000099242854,0.00023783592,0.000043707867,0.0011241045],"category_scores_gemma":[0.00020889177,0.000032224158,0.00014167691,0.000054022308,0.000023941822,0.00016296642,0.000013952255,0.00008843088,0.0000024099763],"study_design_candidate":"design_other","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00063097477,0.0001115467,0.00017738812,0.000002866163,0.00023807498,0.000003123477,0.00011638476,0.008552374,0.19679053,0.00040617204,0.00005722311,0.7929133],"study_design_scores_gemma":[0.005547552,0.0068935216,0.1906285,0.00050576654,0.0010142442,0.00039178264,0.0013457186,0.57141757,0.12972304,0.055236824,0.036078557,0.0012168996],"about_ca_topic_score_codex":0.00015249483,"about_ca_topic_score_gemma":0.00004712701,"teacher_disagreement_score":0.7916964,"about_ca_system_score_codex":0.00005151772,"about_ca_system_score_gemma":0.00003840481,"threshold_uncertainty_score":0.999789},"labels":[],"label_agreement":null},{"id":"W2085659662","doi":"10.1080/10942910601137482","title":"Thermal Properties of Sweet Potato with its Moisture Content and Temperature","year":2007,"lang":"en","type":"article","venue":"International Journal of Food Properties","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":38,"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 Saskatchewan","funders":"","keywords":"Thermal diffusivity; Water content; Thermal conductivity; Thermal; Atmospheric temperature range; Materials science; Specific heat; Moisture; Thermodynamics; Composite material; Physics","score_opus":0.056390783723686395,"score_gpt":0.2167028494533931,"score_spread":0.16031206572970672,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2085659662","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":[0.99332184,0.00505638,0.000003838171,0.0012525491,0.00016236433,0.00006808274,0.0000064296905,0.000008333438,0.000120211385],"genre_scores_gemma":[0.99930537,0.00007283166,0.00008675312,0.00016170772,0.00027346282,0.0000010595802,0.0000010404709,0.0000013497098,0.00009641589],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.999082,0.000020153479,0.00029997516,0.0000906158,0.0003894022,0.00011781482],"domain_scores_gemma":[0.9989342,0.000020630088,0.00020081668,0.000020580466,0.0007679271,0.00005580737],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00027288008,0.000100904486,0.00015611608,0.000027269665,0.000053166437,0.00005761733,0.00022146979,0.00005209411,0.000009250582],"category_scores_gemma":[0.000050460334,0.000029237559,0.000055372806,0.00004862241,0.00006792199,0.00019429822,0.000037719004,0.00015043512,5.833294e-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":[0.00090521725,0.000058053898,0.0010772564,0.000011349238,0.00013702949,0.000010839769,0.0006930328,0.00009624693,0.9878996,0.00010401025,0.000019252555,0.008988102],"study_design_scores_gemma":[0.0005591721,0.002312599,0.02504942,0.0006793845,0.000028311366,0.00026266708,0.0029308004,0.00004310886,0.9671711,0.000029201577,0.0007645291,0.00016973278],"about_ca_topic_score_codex":0.00005580312,"about_ca_topic_score_gemma":0.00013846136,"teacher_disagreement_score":0.023972165,"about_ca_system_score_codex":0.000015107771,"about_ca_system_score_gemma":0.000018181383,"threshold_uncertainty_score":0.119227305},"labels":[],"label_agreement":null},{"id":"W2086441352","doi":"10.1080/10942912.2010.492543","title":"Characterization of The Physical Properties of Palm Kernel Cake","year":2011,"lang":"en","type":"article","venue":"International Journal of Food Properties","topic":"Food composition and properties","field":"Nursing","cited_by":16,"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 British Columbia","funders":"Universiti Malaysia Sabah","keywords":"Palm kernel; Agglomerate; Materials science; Particle size; Particle density; Porosity; Particle (ecology); Bulk density; Scanning electron microscope; Economies of agglomeration; Volume (thermodynamics); Kernel (algebra); Composite material; Mineralogy; Mathematics; Chemistry; Chemical engineering; Food science; Palm oil; Physics; Soil science; Thermodynamics","score_opus":0.0537725261168356,"score_gpt":0.23871600421264347,"score_spread":0.18494347809580786,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2086441352","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":[0.9960543,0.00040096708,0.00001569185,0.0010534717,0.0017452191,0.00012892966,0.000014219934,0.000011326785,0.000575893],"genre_scores_gemma":[0.99936247,0.000019314624,0.000063895146,0.00017703402,0.00027160568,0.0000030142212,0.0000010763966,0.000017914714,0.000083662126],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99838907,0.00013506235,0.0006247523,0.00009423358,0.00064108317,0.00011581927],"domain_scores_gemma":[0.9979718,0.000011348741,0.0007249453,0.00015812206,0.001097664,0.000036151374],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00016501591,0.00013588752,0.00026551078,0.00013698438,0.000050156017,0.000028519738,0.0006668353,0.0000476437,0.000033817527],"category_scores_gemma":[0.00008834818,0.00007462925,0.00022677428,0.0000974237,0.00025018965,0.00036673414,0.00009161983,0.00018069388,0.0000036050428],"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":[0.0034290277,0.00035119287,0.0011259465,0.00006917647,0.0002522822,0.0000012376938,0.014451904,0.000015326774,0.9742805,0.00020040887,0.000023818366,0.0057992195],"study_design_scores_gemma":[0.00047456298,0.0015712712,0.007491834,0.0006395535,0.00005159909,0.000065452,0.00047057314,0.00014195236,0.98820496,0.00028541058,0.00050559925,0.00009724028],"about_ca_topic_score_codex":0.00004299824,"about_ca_topic_score_gemma":0.000006384275,"teacher_disagreement_score":0.01398133,"about_ca_system_score_codex":0.000041095675,"about_ca_system_score_gemma":0.000066776665,"threshold_uncertainty_score":0.30432925},"labels":[],"label_agreement":null},{"id":"W2088197959","doi":"10.1081/jfp-120005786","title":"DEFINITION OF OUTLIERS USING UNSUPERVISED PRINCIPAL COMPONENT SIMILARITY ANALYSIS FOR SENSORY EVALUATION OF FOODS","year":2002,"lang":"en","type":"article","venue":"International Journal of Food Properties","topic":"Advanced Statistical Methods and Models","field":"Mathematics","cited_by":8,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of British Columbia","funders":"","keywords":"Outlier; Principal component analysis; Similarity (geometry); Centroid; Pattern recognition (psychology); Artificial intelligence; Computer science; Cluster analysis; Mathematics; Data mining; Statistics","score_opus":0.6083619579894406,"score_gpt":0.4544293142936124,"score_spread":0.1539326436958282,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2088197959","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":[0.5628401,0.00021298857,0.4363895,0.00007266817,0.00012870859,0.00014118724,0.00006991034,0.000002905957,0.00014201978],"genre_scores_gemma":[0.6784456,0.000017601767,0.32146624,0.000011819134,0.00004268162,0.0000035523728,0.00000192845,0.0000073357583,0.000003301539],"study_design_codex":"bench_or_experimental","study_design_gemma":"theoretical_or_conceptual","domain_scores_codex":[0.9978541,0.000211661,0.0008296556,0.000096943855,0.00091064273,0.000096965836],"domain_scores_gemma":[0.996147,0.00036912184,0.00074017205,0.00009998371,0.0026008287,0.000042894175],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0012325053,0.00009981063,0.00038311235,0.00027215533,0.000031755233,0.000012314856,0.00017186641,0.000049526265,0.000048585815],"category_scores_gemma":[0.0016649769,0.00007760455,0.000266173,0.00009684533,0.00007902244,0.00015450336,0.0000279328,0.00009192783,1.1057026e-7],"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":[0.0047375485,0.005154756,0.00428606,0.0014644157,0.027573535,0.00001500154,0.016676752,0.18077892,0.37262,0.30959848,0.00008423614,0.0770103],"study_design_scores_gemma":[0.0023341535,0.00078384957,0.00042702997,0.00025993653,0.0025019054,0.00002209517,0.0005698323,0.4503188,0.058399517,0.484193,0.000017146378,0.0001727004],"about_ca_topic_score_codex":0.0000052009573,"about_ca_topic_score_gemma":0.000005649727,"teacher_disagreement_score":0.3142205,"about_ca_system_score_codex":0.000108238426,"about_ca_system_score_gemma":0.000052245607,"threshold_uncertainty_score":0.3164622},"labels":[],"label_agreement":null},{"id":"W2090369913","doi":"10.1080/10942912.2010.483615","title":"Rheological and Textural Characteristics of Date Paste","year":2011,"lang":"en","type":"article","venue":"International Journal of Food Properties","topic":"Polysaccharides Composition and Applications","field":"Agricultural and Biological Sciences","cited_by":37,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":true,"ca_institutions":"","funders":"","keywords":"Chewiness; Rheology; Materials science; Shear thinning; Composite material; Texture (cosmology); Shear rate; Arrhenius equation; Food science; Activation energy; Chemistry","score_opus":0.0668432552809124,"score_gpt":0.2149358884424897,"score_spread":0.1480926331615773,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2090369913","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":[0.99823517,0.0001992304,0.000019213163,0.00095879193,0.00011708776,0.000029911398,0.000022133752,0.0000053635326,0.00041307317],"genre_scores_gemma":[0.99939024,0.00008399977,0.00024573473,0.000115459,0.00011940076,0.0000014827683,0.0000023218747,3.5660744e-7,0.000040992363],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.99947226,0.000018026012,0.0002563561,0.00005289044,0.00014462914,0.000055862143],"domain_scores_gemma":[0.99945694,0.000018690043,0.00021034101,0.00001652018,0.00025698173,0.00004053008],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00007805547,0.000050096733,0.000099388,0.00001984047,0.00002857764,0.000020370027,0.0002293151,0.000024496534,0.00014406191],"category_scores_gemma":[0.000024694978,0.000017209171,0.000042809443,0.00004530989,0.00007938522,0.00011672637,0.000053779986,0.000062630155,0.0000028149946],"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":[0.0002389902,0.0001672259,0.013767599,0.0000037066777,0.000104092396,0.000006162714,0.00036772733,2.4861652e-7,0.85568535,0.006951829,0.000057114485,0.12264995],"study_design_scores_gemma":[0.00042074345,0.001867144,0.66842306,0.0001797892,0.00004003779,0.00047430754,0.00059286214,0.00008680702,0.31796768,0.0039694393,0.005754889,0.00022322072],"about_ca_topic_score_codex":0.000008707521,"about_ca_topic_score_gemma":0.0000032694134,"teacher_disagreement_score":0.65465546,"about_ca_system_score_codex":0.000003981394,"about_ca_system_score_gemma":0.000005384721,"threshold_uncertainty_score":0.1577377},"labels":[],"label_agreement":null},{"id":"W2092644482","doi":"10.1081/jfp-120015599","title":"HEAT AND MASS TRANSFER PROPERTIES OF PIZZA DURING BAKING","year":2002,"lang":"en","type":"article","venue":"International Journal of Food Properties","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":20,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Mass transfer; Heat transfer coefficient; Moisture; Thermodynamics; Convection; Materials science; Heat transfer; Convective heat transfer; Thermal; Mechanics; Composite material; Physics","score_opus":0.06473181270880092,"score_gpt":0.20212207095482396,"score_spread":0.13739025824602302,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2092644482","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":[0.9926633,0.0055762604,0.0000104711435,0.001298573,0.0002281818,0.000041956795,0.000004119063,0.000009940498,0.00016715546],"genre_scores_gemma":[0.9991561,0.00040503478,0.000051634677,0.000052910927,0.00024135901,0.0000014740142,2.4920547e-7,0.0000012267604,0.00008998517],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9991223,0.000030628493,0.00032939293,0.000086944034,0.00032271448,0.00010798372],"domain_scores_gemma":[0.9996117,0.000014794986,0.000044836605,0.000019553354,0.0002668361,0.00004227869],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00012224536,0.00008582375,0.00014857254,0.000032400494,0.000064066815,0.000057985504,0.0002112616,0.000037180966,0.000053507945],"category_scores_gemma":[0.000037462723,0.0000305937,0.000081167236,0.000043125096,0.00005693655,0.00024010998,0.000026073838,0.00010561089,0.0000012234825],"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":[0.00012250581,0.000041216445,0.00051584793,0.000017292343,0.000082271785,0.0000043129535,0.00076839345,0.00016444903,0.98755693,0.000022998192,0.000008649252,0.010695109],"study_design_scores_gemma":[0.0004839757,0.00081628864,0.0017577752,0.0007325238,0.00002459316,0.0002297847,0.0009936361,0.0018329326,0.991983,0.00008775619,0.00088902225,0.00016872586],"about_ca_topic_score_codex":0.00003190615,"about_ca_topic_score_gemma":0.00001716255,"teacher_disagreement_score":0.010526383,"about_ca_system_score_codex":0.000016557242,"about_ca_system_score_gemma":0.0000041721555,"threshold_uncertainty_score":0.12475748},"labels":[],"label_agreement":null},{"id":"W2113014260","doi":"10.1080/10942910802571729","title":"Wheat-Legume Composite Flour Quality","year":2010,"lang":"en","type":"article","venue":"International Journal of Food Properties","topic":"Food composition and properties","field":"Nursing","cited_by":58,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":true,"ca_institutions":"Agriculture and Agri-Food Canada","funders":"Agriculture and Agri-Food Canada","keywords":"Legume; Food science; Agronomy; Chemistry; Biology","score_opus":0.04141964278995519,"score_gpt":0.3002837268328781,"score_spread":0.2588640840429229,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2113014260","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":[0.9723887,0.0006668971,0.000037358397,0.014391498,0.009375932,0.000082436185,0.000013667378,0.00004881666,0.0029946906],"genre_scores_gemma":[0.9958863,0.000012211341,0.0012174433,0.0014139095,0.0012411906,0.0000031566722,0.0000031643494,0.000022312026,0.00020026325],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9980394,0.00013894036,0.000714075,0.00013855092,0.00078114035,0.00018786076],"domain_scores_gemma":[0.9981929,0.00005258382,0.00037498132,0.00017258474,0.0010893134,0.00011764217],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0004768217,0.00016893046,0.00026095056,0.00022364942,0.000111929374,0.00026054948,0.00071906677,0.00008945478,0.0002020168],"category_scores_gemma":[0.00014884565,0.00012128979,0.00021345877,0.00006933649,0.00013983063,0.0005676492,0.00007656484,0.0005931029,0.00005797821],"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":[0.0057831933,0.00026995767,0.0015511493,0.000028025028,0.0003463269,0.00001899745,0.0018482959,0.00006340981,0.9494527,0.00065900356,0.0017196293,0.0382593],"study_design_scores_gemma":[0.0020558904,0.0031879188,0.008006525,0.00027663322,0.000057288908,0.0011316369,0.00041567226,0.00020863449,0.8923904,0.002209619,0.08964424,0.00041559132],"about_ca_topic_score_codex":0.00005591146,"about_ca_topic_score_gemma":0.00005588462,"teacher_disagreement_score":0.08792461,"about_ca_system_score_codex":0.000057880632,"about_ca_system_score_gemma":0.00005593929,"threshold_uncertainty_score":0.4946054},"labels":[],"label_agreement":null},{"id":"W2132929353","doi":"10.1080/10942910902927102","title":"Introduction of New Computer Softwares for Classification and Prediction Purposes of Bioactive Peptides: Case Study in Antioxidative Tripeptides","year":2010,"lang":"en","type":"article","venue":"International Journal of Food Properties","topic":"Protein Hydrolysis and Bioactive Peptides","field":"Biochemistry, Genetics and Molecular Biology","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":"University of British Columbia","funders":"University of British Columbia; Southeast Asian Regional Center for Graduate Study and Research in Agriculture","keywords":"Tripeptide; Prolamin; Biochemistry; Chemistry; Linoleic acid; Food science; Antioxidant; Peptide; Rice protein; Storage protein","score_opus":0.030281025523210475,"score_gpt":0.2811061701689536,"score_spread":0.2508251446457431,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2132929353","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":[0.9953523,0.00026718262,0.0035418405,0.00022281017,0.00026489125,0.00031378432,0.000031257947,0.0000019923637,0.0000038926896],"genre_scores_gemma":[0.9965041,0.00007279993,0.0026980399,0.0000073716287,0.0006703541,0.000011417078,0.000009016312,0.000007016207,0.00001987206],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99910885,0.000048396472,0.00046063162,0.00014999691,0.00016949855,0.000062617044],"domain_scores_gemma":[0.9986048,0.000021672018,0.00050366664,0.00008386939,0.0007576648,0.000028376155],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00032122622,0.00009260952,0.00017868854,0.00018329023,0.00002231966,0.000020656547,0.00012543771,0.000061579245,0.0000028849831],"category_scores_gemma":[0.00023246174,0.00006955354,0.000074182244,0.000051908602,0.0001181512,0.000044475055,0.000040886567,0.00009644152,5.6349197e-8],"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":[0.0010823759,0.00035444397,0.020805279,0.000018495622,0.00039179402,0.0000035687156,0.00090023904,0.000062031635,0.94838756,0.000025927315,0.0001030975,0.027865203],"study_design_scores_gemma":[0.0014658043,0.004282346,0.027461372,0.000049390517,0.000051069517,0.00037252682,0.0029266772,0.00030450075,0.9624978,0.00014173886,0.0003597789,0.00008700284],"about_ca_topic_score_codex":0.00009667446,"about_ca_topic_score_gemma":0.00015404924,"teacher_disagreement_score":0.0277782,"about_ca_system_score_codex":0.000013446111,"about_ca_system_score_gemma":0.00008356459,"threshold_uncertainty_score":0.28363112},"labels":[],"label_agreement":null},{"id":"W2144496571","doi":"10.1080/10942910802322768","title":"Kinetic Modeling of Texture Properties of Bologna Sausage Under Cooking Conditions","year":2009,"lang":"en","type":"article","venue":"International Journal of Food Properties","topic":"Meat and Animal Product Quality","field":"Agricultural and Biological Sciences","cited_by":11,"is_retracted":false,"has_abstract":true,"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":"Chewiness; Food science; Texture (cosmology); Chemistry; Mathematics; Artificial intelligence; Computer science","score_opus":0.09112134069514592,"score_gpt":0.2666599273059893,"score_spread":0.17553858661084337,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2144496571","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":[0.994558,0.0019463077,0.00003794738,0.0027862217,0.00015691444,0.00006767868,0.000016156813,0.000007711589,0.00042305898],"genre_scores_gemma":[0.9993214,0.00007834208,0.000045527217,0.00019451306,0.00029723335,7.4295775e-7,0.000003151808,8.1276994e-7,0.00005829924],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9987629,0.00006551402,0.0005512317,0.00009753555,0.0004165808,0.00010620862],"domain_scores_gemma":[0.99883646,0.000021951508,0.0003424582,0.000033192686,0.00072887,0.00003709525],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00026479436,0.00009678815,0.00022284941,0.000035362995,0.00004733631,0.000028613731,0.00035678726,0.000051760322,0.00008054314],"category_scores_gemma":[0.000113799615,0.00003499922,0.00012926415,0.00007901733,0.00008585091,0.00020919165,0.000031488522,0.00013510093,0.0000011772726],"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":[0.0001990357,0.000116102245,0.00021088784,0.000012567694,0.00007594676,0.0000016471828,0.00029793548,0.00096967124,0.9928652,0.0011958543,0.000041561492,0.0040136063],"study_design_scores_gemma":[0.0006098202,0.0033982557,0.013087989,0.001203605,0.00007473804,0.00014061801,0.002407918,0.0021170676,0.9641635,0.011996574,0.000492366,0.00030757455],"about_ca_topic_score_codex":0.00003411663,"about_ca_topic_score_gemma":0.000016868384,"teacher_disagreement_score":0.02870171,"about_ca_system_score_codex":0.000017028247,"about_ca_system_score_gemma":0.000022884036,"threshold_uncertainty_score":0.14272267},"labels":[],"label_agreement":null},{"id":"W2252750605","doi":"10.1080/10942912.2015.1071841","title":"Effect of Thermal and High Electric Fields on Secondary Structure of Peanut Protein","year":2015,"lang":"en","type":"article","venue":"International Journal of Food Properties","topic":"Microbial Inactivation Methods","field":"Biochemistry, Genetics and Molecular Biology","cited_by":91,"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":"Electric field; Thermal; Food science; Chemistry; Materials science; Physics; Thermodynamics","score_opus":0.013541167204170345,"score_gpt":0.26511596962889233,"score_spread":0.25157480242472197,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2252750605","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":[0.9986437,0.00063124695,0.00018982869,0.00012969658,0.00015886825,0.00007923599,0.000009071807,9.2583326e-7,0.00015745373],"genre_scores_gemma":[0.99917024,0.0000122075735,0.00052199984,0.00004698736,0.0001773746,7.5441835e-7,0.0000028065708,0.000005975805,0.000061668616],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9993489,0.00014577113,0.00022215761,0.00006360645,0.00017077847,0.000048784477],"domain_scores_gemma":[0.99926394,0.000015454563,0.0002563762,0.00006176557,0.00037549358,0.000026981099],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00024844357,0.00006933202,0.00012907745,0.000075238226,0.0000074681616,0.000008569449,0.00015793822,0.00006581159,0.000012778971],"category_scores_gemma":[0.00026835597,0.000045853427,0.000044943634,0.000025524992,0.00003594946,0.000008855508,0.000036969457,0.000111126246,1.098507e-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":[0.0015812756,0.00002218441,0.00013203555,0.000026760426,0.00014248352,0.0000010477709,0.00008824497,0.000092621,0.9868534,0.00005012596,0.00011348688,0.010896307],"study_design_scores_gemma":[0.000734452,0.004950181,0.00031278716,0.00005590469,0.000010020601,0.00003809575,0.0000152377515,0.000006988155,0.99339277,0.00011942604,0.0003198828,0.00004423431],"about_ca_topic_score_codex":0.000008531985,"about_ca_topic_score_gemma":0.0000016111615,"teacher_disagreement_score":0.010852073,"about_ca_system_score_codex":0.000011519935,"about_ca_system_score_gemma":0.0000864918,"threshold_uncertainty_score":0.18698485},"labels":[],"label_agreement":null},{"id":"W2267198764","doi":"10.1080/10942912.2015.1072210","title":"Comparative Study of Capsaicinoid Composition in <i>Capsicum</i> Peppers Grown in Brazil","year":2015,"lang":"en","type":"article","venue":"International Journal of Food Properties","topic":"Ion Channels and Receptors","field":"Neuroscience","cited_by":48,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"","funders":"Conselho Nacional de Desenvolvimento Científico e Tecnológico; Coordenação de Aperfeiçoamento de Pessoal de Nível Superior; Fundação de Amparo à Pesquisa do Estado de São Paulo; University of Lethbridge","keywords":"Pepper; Pungency; Capsicum chinense; Capsaicin; Gallic acid; Horticulture; Chemistry; Food science; Biology","score_opus":0.10740983184149817,"score_gpt":0.32125175405314677,"score_spread":0.2138419222116486,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2267198764","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":[0.99734557,0.00016105159,0.000007902814,0.00056569034,0.0011461502,0.00015386056,0.000004123808,0.0000040515006,0.00061157945],"genre_scores_gemma":[0.9996956,0.00001905647,0.000023637802,0.00012497429,0.00009341223,0.000003853481,4.558526e-7,0.0000060804864,0.00003290066],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9983693,0.00020550865,0.00055027107,0.00011681869,0.00065022055,0.00010790816],"domain_scores_gemma":[0.99922025,0.000045033747,0.0003063435,0.00004360557,0.00033321822,0.000051527237],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000295712,0.000097582226,0.00025407443,0.00037269125,0.000017581035,0.000031667918,0.00036042955,0.000030984727,0.000008725793],"category_scores_gemma":[0.00009570634,0.00006834726,0.000048109996,0.00016601988,0.000084690415,0.00038017516,0.000055049393,0.00021146225,0.000004011645],"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":[0.002875058,0.0043902635,0.014850998,0.0000205992,0.00009415728,0.00015618085,0.09897521,0.031021643,0.8456433,0.000328541,0.00097083265,0.00067322777],"study_design_scores_gemma":[0.004234709,0.0030192712,0.0031026178,0.00025363715,0.000008005242,0.00013459324,0.017464846,0.00077132625,0.9704571,0.00026560487,0.00014364139,0.0001446565],"about_ca_topic_score_codex":0.000105455474,"about_ca_topic_score_gemma":0.00016251738,"teacher_disagreement_score":0.1248138,"about_ca_system_score_codex":0.0001202551,"about_ca_system_score_gemma":0.00008717567,"threshold_uncertainty_score":0.27871206},"labels":[],"label_agreement":null},{"id":"W2292746877","doi":"10.1080/10942912.2015.1058274","title":"Alternative for Rapid Detection and Screening of Pork, Chicken, and Beef Using Dielectric Properties in the Frequency of 0.5 to 50 GHz","year":2015,"lang":"en","type":"article","venue":"International Journal of Food Properties","topic":"Identification and Quantification in Food","field":"Biochemistry, Genetics and Molecular Biology","cited_by":31,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"","funders":"Mount Allison University; Universiti Putra Malaysia","keywords":"Dielectric; Materials science; Microwave; Raw material; Raw meat; Food science; Analytical Chemistry (journal); Chemistry; Chromatography; Optoelectronics; Computer science; Telecommunications","score_opus":0.09540784976208298,"score_gpt":0.299750385159566,"score_spread":0.20434253539748298,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2292746877","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":[0.9882498,0.0026322166,0.008389486,0.000357006,0.00015457658,0.0001706525,0.000007815012,9.567435e-7,0.0000375353],"genre_scores_gemma":[0.9984627,0.0001054034,0.0012317647,0.000059480124,0.000106494634,0.000008977174,0.0000019569025,0.000006242173,0.000016998863],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99921894,0.000063734165,0.00035918632,0.00009306953,0.00020365449,0.000061427694],"domain_scores_gemma":[0.9988473,0.000012780883,0.00029492434,0.00006847983,0.00074911426,0.000027402457],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00047289376,0.00006492587,0.00010590937,0.00016006391,0.00002572549,0.000028926048,0.0001822826,0.000035730445,6.4333335e-7],"category_scores_gemma":[0.0003349045,0.000043667016,0.00003698145,0.0000619732,0.00007345583,0.00002231724,0.000031193522,0.000054191547,6.503361e-8],"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":[0.0004317937,0.00005913247,0.0008230614,0.000022876928,0.00012103919,2.2898047e-7,0.0016625072,0.00026058205,0.9899797,0.0001901448,0.000015865557,0.00643306],"study_design_scores_gemma":[0.0006572698,0.001072135,0.0021093872,0.00010248796,0.000021070395,0.00007695951,0.0012274944,0.00081772247,0.993116,0.00025945413,0.00046684575,0.00007315508],"about_ca_topic_score_codex":0.000044840166,"about_ca_topic_score_gemma":0.000026586678,"teacher_disagreement_score":0.010212927,"about_ca_system_score_codex":0.000011338064,"about_ca_system_score_gemma":0.000055211858,"threshold_uncertainty_score":0.17806892},"labels":[],"label_agreement":null},{"id":"W2313807147","doi":"10.1080/10942912.2016.1171776","title":"Thermal properties of duck fatty liver (<i>foie gras</i>) products","year":2016,"lang":"en","type":"article","venue":"International Journal of Food Properties","topic":"Meat and Animal Product Quality","field":"Agricultural and Biological Sciences","cited_by":10,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Université Laval","funders":"","keywords":"Emulsion; Chemistry; Fat emulsion; Differential scanning calorimetry; Food science; Biochemistry; Internal medicine; Medicine","score_opus":0.08040044060511731,"score_gpt":0.22813788959564554,"score_spread":0.14773744899052824,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2313807147","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":[0.9893919,0.002324089,0.000002578491,0.0074338634,0.0005108555,0.00010520746,0.000015706928,0.0000141922865,0.00020156431],"genre_scores_gemma":[0.99806005,0.00020397318,0.00006191641,0.00012801695,0.0011565469,0.0000027612325,7.5814603e-7,0.000001672041,0.00038428354],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99842423,0.00011540498,0.0005227534,0.0001653969,0.00060796284,0.00016424528],"domain_scores_gemma":[0.99829096,0.000035974906,0.0003918062,0.00005417045,0.0011697129,0.00005740777],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00040936962,0.00013401046,0.00022162957,0.000027888043,0.000053052678,0.000045373563,0.00059844466,0.000047307534,0.00017284462],"category_scores_gemma":[0.00036143788,0.00003493076,0.00013505618,0.000081803366,0.00017654298,0.0004595569,0.000097510645,0.000099126584,0.000017483546],"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":[0.00046969656,0.00014655793,0.0027336539,0.000018665587,0.000107809414,0.000005282663,0.00025597468,0.0000012826325,0.9484637,0.00022198317,0.00020498138,0.04737046],"study_design_scores_gemma":[0.0002463268,0.0008385507,0.021465171,0.0003046055,0.000014728323,0.000044106506,0.0002185206,0.000001729683,0.9726504,0.0001992673,0.0038890534,0.00012750954],"about_ca_topic_score_codex":0.000060205002,"about_ca_topic_score_gemma":0.00004315145,"teacher_disagreement_score":0.04724295,"about_ca_system_score_codex":0.000028995146,"about_ca_system_score_gemma":0.000039120645,"threshold_uncertainty_score":0.18925273},"labels":[],"label_agreement":null},{"id":"W2319868393","doi":"10.1080/10942912.2016.1163578","title":"Effect of microwave treatment on the cooking and macronutrient qualities of pulses","year":2016,"lang":"en","type":"article","venue":"International Journal of Food Properties","topic":"Food composition and properties","field":"Nursing","cited_by":65,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Canadian Light Source (Canada); University of Manitoba","funders":"Government of Saskatchewan; National Research Council Canada; Western Economic Diversification Canada; Natural Sciences and Engineering Research Council of Canada; Canadian Institutes of Health Research; Ministry of Food Processing Industries; University of Saskatchewan","keywords":"Microwave; Moisture; Water content; Chemistry; Food science; Mung bean; Agronomy; Pinto bean; Horticulture; Biology; Phaseolus","score_opus":0.031704003861280104,"score_gpt":0.27534218663815063,"score_spread":0.24363818277687052,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2319868393","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":[0.991223,0.002152405,0.00001369699,0.0054874625,0.0005729756,0.000114225244,0.000017877825,0.0000050895705,0.00041327835],"genre_scores_gemma":[0.99948436,0.0001580032,0.000021607862,0.00011367799,0.00011430119,0.0000047735402,3.170813e-7,0.000009241631,0.00009372328],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9988241,0.00024264693,0.0004193713,0.00007233207,0.00035387848,0.00008763871],"domain_scores_gemma":[0.9988164,0.00040464723,0.0003569102,0.000086795044,0.00030895107,0.000026327036],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00032696017,0.000116392075,0.00022745486,0.00012673809,0.000040962866,0.000031000513,0.00020020547,0.000028626817,0.0000251119],"category_scores_gemma":[0.00013128729,0.000046017754,0.00011901337,0.000027146329,0.00020396229,0.000120129924,0.000030476906,0.000054607746,0.0000016048506],"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":[0.023650091,0.00021625352,0.0011201659,0.000099977995,0.0008422153,0.0000057970137,0.0057949414,0.0000183973,0.7433066,0.0014103283,0.00021932753,0.22331592],"study_design_scores_gemma":[0.0011475977,0.017769111,0.00013723208,0.0009764438,0.00004184012,0.000074517346,0.00033938297,0.0000069182834,0.9771262,0.00032374493,0.0019966098,0.00006040861],"about_ca_topic_score_codex":0.00002321836,"about_ca_topic_score_gemma":0.000005022197,"teacher_disagreement_score":0.2338196,"about_ca_system_score_codex":0.00008337076,"about_ca_system_score_gemma":0.000021538752,"threshold_uncertainty_score":0.18765496},"labels":[],"label_agreement":null},{"id":"W2338608243","doi":"10.1080/10942912.2015.1099043","title":"Glycine Betaine-Mediated Protection of Peas (<i>Pisum sativum</i> L.) During Blanching and Frozen Storage","year":2015,"lang":"en","type":"article","venue":"International Journal of Food Properties","topic":"Plant tissue culture and regeneration","field":"Biochemistry, Genetics and Molecular Biology","cited_by":5,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"","funders":"University Grants Commission; University of Lethbridge","keywords":"Betaine; Glycine; Blanching; Chemistry; Food science; Organoleptic; Sativum; Horticulture; Biochemistry; Biology; Amino acid","score_opus":0.026383961533700633,"score_gpt":0.22544479277659374,"score_spread":0.19906083124289312,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2338608243","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":[0.9948413,0.0035862294,0.000580371,0.000555948,0.00027126883,0.00006753988,0.00001007075,0.0000030798017,0.000084198946],"genre_scores_gemma":[0.9989574,0.00011971073,0.00013381563,0.000028131448,0.0005567604,0.000002229105,0.000013804589,0.0000065106633,0.00018167053],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99940085,0.000039801496,0.00022487767,0.000074532785,0.00020257849,0.00005736147],"domain_scores_gemma":[0.99925655,0.0000025961144,0.00021147115,0.000043359796,0.00044058837,0.00004541534],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00014152897,0.000071373266,0.000103878396,0.00005928644,0.000024001847,0.000020952242,0.00010155693,0.000053637803,0.000001571808],"category_scores_gemma":[0.00015006411,0.000049113256,0.00003503742,0.00002306935,0.00003525274,0.000019914061,0.000037583253,0.0000719508,5.76163e-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":[0.0004736873,0.000027938977,0.0008167029,0.000015245737,0.00017865103,0.00000727472,0.00038151487,0.0002961564,0.996897,0.0000067172537,0.00031043674,0.00058867637],"study_design_scores_gemma":[0.0013289561,0.0008533006,0.0014174102,0.000100836005,0.00002059301,0.00053460896,0.00019454824,0.00015263422,0.9889737,0.00003299754,0.006290765,0.00009964755],"about_ca_topic_score_codex":0.000035254674,"about_ca_topic_score_gemma":0.000064382744,"teacher_disagreement_score":0.007923295,"about_ca_system_score_codex":0.000020403919,"about_ca_system_score_gemma":0.0000779583,"threshold_uncertainty_score":0.20027804},"labels":[],"label_agreement":null},{"id":"W2339086492","doi":"10.1080/10942912.2015.1084005","title":"Method of Measurement of CO<sub>2</sub> Adsorbed into α-Cyclodextrin by Infra-Red CO<sub>2</sub> Probe","year":2015,"lang":"en","type":"article","venue":"International Journal of Food Properties","topic":"Analytical Chemistry and Chromatography","field":"Chemistry","cited_by":9,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"","funders":"University of Waterloo","keywords":"Cyclodextrin; Adsorption; Chemistry; Analytical Chemistry (journal); Physical chemistry; Environmental chemistry; Chromatography","score_opus":0.03491633597428809,"score_gpt":0.27028699330970374,"score_spread":0.23537065733541565,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2339086492","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":[0.99128217,0.0020687527,0.0031696553,0.0005084896,0.00014907967,0.00009847525,0.00007049177,0.000028727245,0.002624141],"genre_scores_gemma":[0.99842155,0.00017193056,0.0010025294,0.000059881142,0.00024483993,0.000012960309,0.000019251896,0.000035846988,0.00003119728],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9956632,0.00010124048,0.0014536614,0.00026401834,0.002243721,0.00027410378],"domain_scores_gemma":[0.9954238,0.0000825107,0.0012150612,0.00026231367,0.002734557,0.00028174592],"candidate_categories":["metaepi_narrow"],"consensus_categories":[],"category_scores_codex":[0.0009904989,0.00032936808,0.00065959356,0.00020043612,0.000042704716,0.000055474626,0.0008957232,0.00021436016,0.00006042012],"category_scores_gemma":[0.0005285498,0.00026475108,0.0004524459,0.00017227573,0.00027879956,0.00032023198,0.00011377238,0.00045877747,0.000005525568],"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":[0.0011556166,0.0005617891,0.0011798219,0.00032685153,0.0015203871,0.0000148829295,0.0006425199,0.00010678632,0.9866464,0.00005498985,0.0038199797,0.003969984],"study_design_scores_gemma":[0.0019470119,0.0003733534,0.000046062043,0.000698197,0.0001572152,0.00012024428,0.00053979363,0.00012847767,0.9926925,0.0011162312,0.0019062343,0.0002747376],"about_ca_topic_score_codex":0.000015033475,"about_ca_topic_score_gemma":0.00000612165,"teacher_disagreement_score":0.007139375,"about_ca_system_score_codex":0.00024248582,"about_ca_system_score_gemma":0.00042620857,"threshold_uncertainty_score":0.99998045},"labels":[],"label_agreement":null},{"id":"W2442248909","doi":"10.1080/10942912.2015.1121494","title":"Volatile Flavor Profile of Saskatchewan Grown Pulses as Affected by Different Thermal Processing Treatments","year":2015,"lang":"en","type":"article","venue":"International Journal of Food Properties","topic":"Meat and Animal Product Quality","field":"Agricultural and Biological Sciences","cited_by":89,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":true,"ca_institutions":"McGill University; Agriculture and Agri-Food Canada","funders":"Fundamental Research Funds for the Central Universities; Agriculture and Agri-Food Canada; National Natural Science Foundation of China","keywords":"Flavor; Food science; Chemistry; Roasting; Slurry; Materials science","score_opus":0.05336272628327735,"score_gpt":0.25515040940855405,"score_spread":0.2017876831252767,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2442248909","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":[0.99724,0.0011197197,0.0000019905324,0.0008976275,0.00020799138,0.00010738584,0.0000342566,0.0000129577575,0.00037804732],"genre_scores_gemma":[0.99892783,0.000009906368,0.00003857337,0.00005298475,0.00036594912,0.0000045143165,0.000016636634,0.0000015208974,0.00058206375],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9987148,0.00009679417,0.0003804297,0.00011950651,0.0005632211,0.00012526265],"domain_scores_gemma":[0.99892,0.000023455805,0.00034955045,0.000027161048,0.00058733294,0.000092475304],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00020090936,0.00012564195,0.00021253916,0.000018606832,0.000044966106,0.000068448215,0.00033500264,0.00004478399,0.0001581152],"category_scores_gemma":[0.000109903835,0.00004091421,0.000096633325,0.000063930755,0.00006380923,0.00029510222,0.000051035495,0.00009752691,0.0000054453876],"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":[0.00050617516,0.00042384115,0.004296068,0.000011098836,0.00013079999,0.000003270065,0.0011328455,0.0000015769468,0.93224514,0.0000061473547,0.00041479844,0.06082825],"study_design_scores_gemma":[0.00061529747,0.0033517508,0.031969573,0.00018144389,0.00003814825,0.000039262795,0.0026376506,0.000043162083,0.9599756,0.00039708772,0.0005887741,0.00016222015],"about_ca_topic_score_codex":0.00014841989,"about_ca_topic_score_gemma":0.000048770817,"teacher_disagreement_score":0.06066603,"about_ca_system_score_codex":0.000042961205,"about_ca_system_score_gemma":0.000050497696,"threshold_uncertainty_score":0.17312506},"labels":[],"label_agreement":null},{"id":"W2503172822","doi":"10.1080/10942912.2016.1203932","title":"Angiotensin-I converting enzyme inhibitory and antioxidant activity of bioactive peptides produced by enzymatic hydrolysis of skin from grass carp (<i>Ctenopharyngodon idella</i>)","year":2016,"lang":"en","type":"article","venue":"International Journal of Food Properties","topic":"Protein Hydrolysis and Bioactive Peptides","field":"Biochemistry, Genetics and Molecular Biology","cited_by":22,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Université Laval","funders":"Strategic Research Council; Weill Cornell Medical College; Strategiske Forskningsråd","keywords":"Antioxidant; Chemistry; Grass carp; Hydrolysate; Hydrolysis; Trypsin; Enzyme; Collagenase; Biochemistry; Enzymatic hydrolysis; Food science; Chromatography; Biology; Fishery","score_opus":0.010278771397191876,"score_gpt":0.21365116331114514,"score_spread":0.20337239191395326,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2503172822","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":[0.9938696,0.004853508,0.0003629165,0.0005226258,0.00013603036,0.00012238519,0.000113043825,0.0000033737779,0.000016515207],"genre_scores_gemma":[0.9988715,0.00056229084,0.00023065052,0.000041651187,0.00023817936,0.0000039494194,0.0000032079859,0.00001700105,0.000031584183],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9985022,0.00013541555,0.00056989456,0.00024369209,0.00040749437,0.00014131136],"domain_scores_gemma":[0.9980234,0.000046918973,0.0009330098,0.00016034908,0.00077392865,0.00006242228],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0003138726,0.0001847834,0.0003828643,0.00012766647,0.000032368796,0.000020269566,0.0002695212,0.00009593464,0.0000061076285],"category_scores_gemma":[0.00028510534,0.00011550163,0.00020430295,0.000056355995,0.0002718051,0.000055085653,0.00013469905,0.000088001354,5.060367e-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":[0.00087433064,0.00015522736,0.002729707,0.000020696481,0.0011485597,0.0000027054996,0.00015791874,0.0000079635265,0.98585343,0.0000042287415,0.00010586395,0.008939346],"study_design_scores_gemma":[0.00084888353,0.0008088007,0.0044163894,0.00031845228,0.00008263558,0.000021866119,0.00008320819,0.000034173758,0.992994,0.000079134894,0.00016179973,0.00015067098],"about_ca_topic_score_codex":0.00015369042,"about_ca_topic_score_gemma":0.000014817022,"teacher_disagreement_score":0.008788676,"about_ca_system_score_codex":0.00003436793,"about_ca_system_score_gemma":0.00008510623,"threshold_uncertainty_score":0.47100195},"labels":[],"label_agreement":null},{"id":"W2512898357","doi":"10.1080/10942912.2015.1123269","title":"Improving the Digestibility of Lentil Flours and Protein Isolate and Characterization of Their Enzymatically Prepared Hydrolysates","year":2016,"lang":"en","type":"article","venue":"International Journal of Food Properties","topic":"Protein Hydrolysis and Bioactive Peptides","field":"Biochemistry, Genetics and Molecular Biology","cited_by":54,"is_retracted":false,"has_abstract":true,"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":"Chemistry; Hydrolysate; Hydrolysis; Protease; Digestion (alchemy); Chromatography; Trypsin; Chymotrypsin; Enzymatic hydrolysis; Sodium dodecyl sulfate; Enzyme; Size-exclusion chromatography; Biochemistry; Gel electrophoresis; Polyacrylamide gel electrophoresis; Molecular mass","score_opus":0.010406924650497237,"score_gpt":0.20375575449724823,"score_spread":0.193348829846751,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2512898357","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":[0.9979169,0.00069454283,0.00062365644,0.000553498,0.000038623286,0.00013145016,0.000027448366,0.0000013505601,0.000012573341],"genre_scores_gemma":[0.9995644,0.00018224573,0.00012283737,0.0000149491225,0.00006699378,0.0000047994354,0.0000013668686,0.0000054554175,0.00003696269],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9992964,0.00006214576,0.00033339323,0.000096899734,0.00014938842,0.000061764564],"domain_scores_gemma":[0.99907964,0.000014555928,0.0004118533,0.000091909606,0.0003788242,0.000023199767],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00030837674,0.000077545206,0.00013095503,0.000035070894,0.000022379285,0.00001995398,0.0001686471,0.00004010184,0.0000025271129],"category_scores_gemma":[0.00018536058,0.000035083056,0.000054582455,0.000017263452,0.00019746427,0.000025672502,0.00010313008,0.00003696121,5.174933e-8],"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":[0.0004325335,0.000046091838,0.0018691346,0.000024144343,0.00019233186,2.0416597e-7,0.00014723491,7.7104863e-7,0.98159707,0.000028642124,6.8254803e-7,0.015661191],"study_design_scores_gemma":[0.00030647122,0.0007033376,0.006441407,0.00016314724,0.00001622597,0.000020893429,0.00004732631,0.00007031662,0.9919002,0.00019458128,0.000087273,0.000048791837],"about_ca_topic_score_codex":0.000007642055,"about_ca_topic_score_gemma":0.000003864486,"teacher_disagreement_score":0.0156124,"about_ca_system_score_codex":0.000006707565,"about_ca_system_score_gemma":0.000040766816,"threshold_uncertainty_score":0.14306456},"labels":[],"label_agreement":null},{"id":"W2546688001","doi":"10.1080/10942912.2016.1240180","title":"Albacore tuna (<i>Thunnus alalunga</i>) spleen trypsin partitioning in an aqueous two-phase system and its hydrolytic pattern on Pacific white shrimp (<i>Litopenaeus vannamei</i>) shells","year":2016,"lang":"en","type":"article","venue":"International Journal of Food Properties","topic":"Chemical and Physical Properties in Aqueous Solutions","field":"Chemical Engineering","cited_by":18,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"McGill University","funders":"Thailand Graduate Institute of Science and Technology; Thaksin University; National Research Council of Thailand; Thailand Research Fund","keywords":"Albacore; Litopenaeus; Tuna; Chemistry; Shrimp; Chromatography; Trypsin; Biochemistry; Enzyme; Fishery; Biology","score_opus":0.024835644089814993,"score_gpt":0.25970555993872185,"score_spread":0.23486991584890687,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2546688001","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":[0.9941738,0.0010511823,0.00088395167,0.0016334811,0.0006494917,0.00019158896,0.00008369497,0.00007131655,0.0012614931],"genre_scores_gemma":[0.9985887,0.00006530519,0.00007466564,0.00017742415,0.00075459515,0.000023289915,0.0000060995153,0.00004810528,0.00026184527],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9976202,0.00010666452,0.0008903481,0.00034203212,0.00064276316,0.00039796636],"domain_scores_gemma":[0.99872315,0.00013729131,0.00028382926,0.00021799182,0.00037654676,0.00026118875],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00024282896,0.00031720713,0.00043827092,0.00018795244,0.000079845995,0.0001269623,0.0005810035,0.00011094056,0.00008069518],"category_scores_gemma":[0.00018389453,0.00020213565,0.00016011836,0.00010922779,0.00011667536,0.00064165064,0.00013907588,0.00045492974,0.000044386306],"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":[0.0016911627,0.0011218305,0.0009060158,0.00019545782,0.00044269252,0.0002934695,0.0019792987,0.0047844853,0.9349431,0.0016034865,0.00033720653,0.051701803],"study_design_scores_gemma":[0.0144476965,0.0043141106,0.0002953104,0.008682605,0.00018571217,0.0012790549,0.00093263964,0.15419793,0.81004,0.0017229588,0.0022809634,0.0016209995],"about_ca_topic_score_codex":0.000025851998,"about_ca_topic_score_gemma":0.000014831585,"teacher_disagreement_score":0.14941344,"about_ca_system_score_codex":0.0003730452,"about_ca_system_score_gemma":0.000060720635,"threshold_uncertainty_score":0.82428527},"labels":[],"label_agreement":null},{"id":"W2550161370","doi":"10.1080/10942912.2016.1247363","title":"<i>Amorphophallus paeoniifolius</i> corm: A potential source of peroxidase for wide applications","year":2016,"lang":"en","type":"article","venue":"International Journal of Food Properties","topic":"Enzyme-mediated dye degradation","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":"University of Saskatchewan","funders":"","keywords":"Peroxidase; Guaiacol; Sodium azide; Chemistry; Bioremediation; Food science; Horseradish peroxidase; Wastewater; Horticulture; Nuclear chemistry; Enzyme; Biochemistry; Contamination; Biology; Waste management","score_opus":0.018432831314007306,"score_gpt":0.20653388667859077,"score_spread":0.18810105536458346,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2550161370","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":[0.98877436,0.0005807539,0.004884637,0.0050333985,0.00030829167,0.0002128582,0.00013620801,0.000015600548,0.00005391086],"genre_scores_gemma":[0.9984807,0.00011534998,0.00035590187,0.00016985968,0.0005544773,0.00002792339,0.000014501058,0.0000018123828,0.00027951464],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99888843,0.000034796445,0.0004427519,0.00010841872,0.0004046606,0.000120927136],"domain_scores_gemma":[0.99837416,0.00016282233,0.00044626335,0.000037626083,0.00091697974,0.00006214286],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00021171883,0.00009309555,0.0001477317,0.00003778125,0.000052334188,0.000034396526,0.00044463945,0.000053873453,0.00007302437],"category_scores_gemma":[0.00019025212,0.000030132353,0.00015942121,0.000071891925,0.00008235102,0.0002699754,0.000043180582,0.0000577139,0.000007464025],"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":[0.000357012,0.00012349934,0.0005704446,0.000005963934,0.00011037279,0.0000016330669,0.00007790151,0.000021989681,0.90146005,0.00021758133,0.0006785431,0.09637501],"study_design_scores_gemma":[0.0023185129,0.0025006407,0.010675267,0.0003521777,0.000098870594,0.00019679013,0.000600935,0.00009556365,0.88040143,0.0030759003,0.099339955,0.00034397823],"about_ca_topic_score_codex":0.000020147418,"about_ca_topic_score_gemma":0.000029629175,"teacher_disagreement_score":0.098661415,"about_ca_system_score_codex":0.000041396343,"about_ca_system_score_gemma":0.00003105975,"threshold_uncertainty_score":0.12287617},"labels":[],"label_agreement":null},{"id":"W2556916333","doi":"10.1080/10942912.2016.1246456","title":"Antioxidant proteins and peptides to enhance the oxidative stability of meat and meat products: A comprehensive review","year":2016,"lang":"en","type":"review","venue":"International Journal of Food Properties","topic":"Protein Hydrolysis and Bioactive Peptides","field":"Biochemistry, Genetics and Molecular Biology","cited_by":109,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"","funders":"Institute of Population and Public Health; King Saud University","keywords":"Antioxidant; Lipid oxidation; Butylated hydroxyanisole; Food science; Chemistry; Butylated hydroxytoluene; Vitamin E; Preservative; Oxidative phosphorylation; Biochemistry; Biotechnology; Biology","score_opus":0.04746757667912394,"score_gpt":0.31990203026503455,"score_spread":0.2724344535859106,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2556916333","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":[0.029522404,0.96823317,0.000048426577,0.00097002607,0.00008988814,0.0010191821,0.00009134501,0.0000018265446,0.000023730998],"genre_scores_gemma":[0.044607095,0.9545989,0.00029869511,0.00012229706,0.00025249584,0.000051314917,0.000004364966,0.000016804537,0.0000480406],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.99812204,0.0002937297,0.00076495355,0.00031641446,0.00037368544,0.00012919206],"domain_scores_gemma":[0.9972616,0.000049205966,0.00090700045,0.00024981773,0.0014720841,0.000060323684],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00043606912,0.0002698244,0.0008515043,0.000080050384,0.000044973138,0.000040870218,0.00047384066,0.000084681706,0.0000058027354],"category_scores_gemma":[0.00081833836,0.00012743994,0.00022678639,0.0000744892,0.00031554746,0.000021747837,0.00032774347,0.00016244667,0.0000011363458],"study_design_candidate":"design_other","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00020180465,0.00008134902,0.000011337438,0.008928917,0.0016140261,0.0000029896892,0.00011450805,1.3349276e-7,0.24681608,0.000024117991,0.00014911302,0.7420556],"study_design_scores_gemma":[0.000119137265,0.00097172277,0.000021816099,0.037593897,0.0002346009,0.00020103446,0.000039169983,1.0844904e-7,0.36338034,0.00002588619,0.5972139,0.00019832455],"about_ca_topic_score_codex":0.000008236041,"about_ca_topic_score_gemma":0.000007940309,"teacher_disagreement_score":0.7418573,"about_ca_system_score_codex":0.000024021889,"about_ca_system_score_gemma":0.0002033756,"threshold_uncertainty_score":0.51968503},"labels":[],"label_agreement":null},{"id":"W2566857560","doi":"10.1080/10942912.2016.1272609","title":"Thermal death kinetics of adult red flour beetle <i>Tribolium castaneum</i> (Herbst) in canola seeds during radio frequency heating","year":2016,"lang":"en","type":"article","venue":"International Journal of Food Properties","topic":"Insect Pest Control Strategies","field":"Agricultural and Biological Sciences","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":"University of Saskatchewan","funders":"Western Grains Research Foundation; Ministry of Agriculture - Saskatchewan","keywords":"Canola; Arrhenius equation; Volume (thermodynamics); Kinetic energy; Activation energy; Red flour beetle; Kinetics; Animal science; Chemistry; Horticulture; Materials science; Biology; Botany; Thermodynamics; Larva; Physics","score_opus":0.018091241700740928,"score_gpt":0.2040609005668578,"score_spread":0.18596965886611688,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2566857560","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":[0.99597573,0.00057959394,0.0000029852008,0.0021537214,0.0003423413,0.00007698776,0.000027744289,0.000010433518,0.00083045877],"genre_scores_gemma":[0.9991652,0.00009562282,0.00009320667,0.000051717532,0.0005112103,0.0000035384826,0.0000010104603,0.0000022407262,0.00007626355],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9985689,0.00008167021,0.00058295217,0.000114072405,0.00044807573,0.00020431099],"domain_scores_gemma":[0.99880457,0.000082853316,0.00035107907,0.000036825233,0.00067458296,0.00005010908],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0001411927,0.00013085234,0.00022400948,0.000054102344,0.000035023884,0.00005055843,0.00045251768,0.00006615894,0.000067834095],"category_scores_gemma":[0.00017919882,0.00004526595,0.00010736267,0.00009459672,0.00005721116,0.00031523715,0.000046778106,0.00013539552,0.0000016960245],"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":[0.00028268996,0.00006839136,0.012597358,0.000007143244,0.00007512544,0.000039286922,0.00026883653,0.00007812862,0.98285717,0.00022505703,0.0000049061737,0.0034959363],"study_design_scores_gemma":[0.0011603,0.0011750876,0.18367834,0.0006129306,0.000017248909,0.00023768182,0.00038954467,0.000024393368,0.8118017,0.0006355907,0.0000749578,0.0001922323],"about_ca_topic_score_codex":0.0007008676,"about_ca_topic_score_gemma":0.0010912761,"teacher_disagreement_score":0.17108098,"about_ca_system_score_codex":0.00012305492,"about_ca_system_score_gemma":0.000037759342,"threshold_uncertainty_score":0.18458919},"labels":[],"label_agreement":null},{"id":"W2580416133","doi":"10.1080/10942912.2017.1283326","title":"Amylose and amylopectin molecular fractions and chain length distribution of amylopectin in 12 varieties of Ghanaian sweet potato (<i>Ipomoea batatas</i>) flours","year":2017,"lang":"en","type":"article","venue":"International Journal of Food Properties","topic":"Food composition and properties","field":"Nursing","cited_by":31,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"","funders":"fRI Research","keywords":"Amylopectin; Ipomoea; Amylose; Dry matter; Starch; Chemistry; Food science; Convolvulaceae; Botany; Horticulture; Biology","score_opus":0.021033510077012596,"score_gpt":0.26190838940421796,"score_spread":0.24087487932720536,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2580416133","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":[0.9906216,0.002856536,0.00018090219,0.004992391,0.00074876164,0.00014697468,0.000089189045,0.000010210455,0.00035338078],"genre_scores_gemma":[0.9992185,0.00024327506,0.0002676018,0.000112962975,0.00010132686,0.000005465113,0.00000978859,0.00001837805,0.000022670716],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.998319,0.00013543238,0.0007115408,0.00017443177,0.00048977224,0.00016983725],"domain_scores_gemma":[0.99817467,0.000062010025,0.000788973,0.00020976718,0.00068338064,0.00008120311],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00044595895,0.00018390507,0.00037241494,0.00027460043,0.00016692176,0.00018193891,0.000420382,0.00008248041,0.000015177493],"category_scores_gemma":[0.00048467837,0.00015143189,0.000095189134,0.0000567809,0.00039241978,0.00069259806,0.00013925946,0.00031067873,8.0387787e-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":[0.04262424,0.0024529456,0.07572025,0.0010846582,0.0036099914,0.00030149744,0.046300106,0.0019666024,0.625077,0.01410008,0.0018821661,0.18488047],"study_design_scores_gemma":[0.005698994,0.0074134236,0.122293726,0.0021788385,0.00023382175,0.00093103154,0.008271633,0.0011771625,0.8385907,0.0075450707,0.004969661,0.0006959351],"about_ca_topic_score_codex":0.00050605554,"about_ca_topic_score_gemma":0.00023369156,"teacher_disagreement_score":0.2135137,"about_ca_system_score_codex":0.000077690005,"about_ca_system_score_gemma":0.000060979815,"threshold_uncertainty_score":0.6175213},"labels":[],"label_agreement":null},{"id":"W2586603839","doi":"10.1080/10942912.2017.1286507","title":"Oxidative stability of marine oils as affected by added wheat germ oil","year":2017,"lang":"en","type":"article","venue":"International Journal of Food Properties","topic":"Fatty Acid Research and Health","field":"Nursing","cited_by":19,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Memorial University of Newfoundland","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Blubber; Polyunsaturated fatty acid; Food science; Chemistry; Thiobarbituric acid; Menhaden; Antioxidant; Fatty acid; Oxidative phosphorylation; Lipid oxidation; Chromatography; Biology; Biochemistry; Fish oil; Lipid peroxidation; Fishery","score_opus":0.05217430809383426,"score_gpt":0.3317041905076093,"score_spread":0.279529882413775,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2586603839","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":[0.9858463,0.00058412435,0.000023804092,0.008967399,0.0010011233,0.00008447654,0.00005321124,0.000010215729,0.0034293926],"genre_scores_gemma":[0.99880487,0.00017852824,0.0004112481,0.00015276545,0.00027290353,0.0000042146617,0.0000062858076,0.000014123932,0.0001550815],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99796045,0.000185711,0.0005358575,0.00014144632,0.00094429293,0.00023226783],"domain_scores_gemma":[0.9973073,0.00008760976,0.000697591,0.00026243608,0.0014894381,0.00015562234],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00066315255,0.0001303686,0.0003007951,0.00014178453,0.0001776674,0.00016353182,0.00088671834,0.00007225969,0.00038342693],"category_scores_gemma":[0.0018868821,0.00009236324,0.0001372586,0.000032679436,0.00030479566,0.0006447742,0.0001835072,0.00041164857,0.000013363258],"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":[0.0049508284,0.00047464613,0.0025122028,0.00012871996,0.00033540343,0.000017765475,0.0012970192,0.0000020292425,0.92073995,0.00006291739,0.0022502185,0.0672283],"study_design_scores_gemma":[0.0015178391,0.0020509323,0.007959051,0.0003145347,0.000016943946,0.000056553738,0.00023951264,0.00003626551,0.9862226,0.00050636625,0.0009815759,0.00009781499],"about_ca_topic_score_codex":0.00053892634,"about_ca_topic_score_gemma":0.00018164527,"teacher_disagreement_score":0.06713049,"about_ca_system_score_codex":0.00019139446,"about_ca_system_score_gemma":0.00021125597,"threshold_uncertainty_score":0.41982558},"labels":[],"label_agreement":null},{"id":"W2593087661","doi":"10.1080/10942912.2017.1300810","title":"Variability of Cole-model bioimpedance parameters using magnitude-only measurements of apples from a two-electrode configuration","year":2017,"lang":"en","type":"article","venue":"International Journal of Food Properties","topic":"Smart Agriculture and AI","field":"Agricultural and Biological Sciences","cited_by":31,"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 Calgary","funders":"","keywords":"Electrode; Electrical impedance; Focused Impedance Measurement; Materials science; Equivalent circuit; Dispersion (optics); Acoustics; Analytical Chemistry (journal); Voltage; Electrical engineering; Chemistry; Physics; Engineering; Optics; Chromatography","score_opus":0.11656423417443201,"score_gpt":0.28397368196938444,"score_spread":0.16740944779495243,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2593087661","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":[0.9984676,0.00020694443,0.00016984362,0.000572477,0.00024217967,0.00009884508,0.000053024276,0.000003788631,0.00018528476],"genre_scores_gemma":[0.9983219,0.000021136753,0.0013689966,0.000042377917,0.00022445996,0.0000014193663,0.000006445529,8.121834e-7,0.000012459437],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9987177,0.00006678013,0.0004686104,0.000116524985,0.00053216994,0.00009820061],"domain_scores_gemma":[0.997968,0.00005773237,0.00089726347,0.000060521696,0.0009791905,0.00003726616],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00035524537,0.000101114376,0.00022580438,0.000016546757,0.00008978624,0.000086025306,0.00058853783,0.000045301866,0.000021527007],"category_scores_gemma":[0.00025674887,0.000037786926,0.00013244755,0.00003194027,0.00011076781,0.0003501949,0.000052526328,0.00008905428,5.811542e-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":[0.00023829244,0.00009917642,0.04813201,0.000005146876,0.00018654972,6.954784e-7,0.00013305136,0.00051271037,0.94390243,0.000050305294,0.000028607956,0.0067110118],"study_design_scores_gemma":[0.00050426245,0.00047721204,0.081828065,0.000215447,0.0000672495,0.000016105534,0.00013296393,0.0009458271,0.9143878,0.0012238428,0.00007474707,0.00012647189],"about_ca_topic_score_codex":0.00044068377,"about_ca_topic_score_gemma":0.0003073371,"teacher_disagreement_score":0.03369605,"about_ca_system_score_codex":0.000037026246,"about_ca_system_score_gemma":0.00005270326,"threshold_uncertainty_score":0.15409061},"labels":[],"label_agreement":null},{"id":"W2606153420","doi":"10.1080/10942912.2017.1312437","title":"Quantitative determination of free fatty acids in extra virgin olive oils by multivariate methods and Fourier transform infrared spectroscopy considering different absorption modes","year":2017,"lang":"en","type":"article","venue":"International Journal of Food Properties","topic":"Spectroscopy and Chemometric Analyses","field":"Chemistry","cited_by":64,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"McGill University","funders":"Türkiye Bilimsel ve Teknolojik Araştırma Kurumu","keywords":"Partial least squares regression; Chemometrics; Chemistry; Calibration; Fourier transform infrared spectroscopy; Analytical Chemistry (journal); Infrared spectroscopy; Absorption (acoustics); Attenuated total reflection; Coefficient of determination; Oleic acid; Spectroscopy; Correlation coefficient; Fourier transform; Mean squared error; Chromatography; Materials science; Mathematics; Optics; Organic chemistry; Statistics; Biochemistry","score_opus":0.05829461190222211,"score_gpt":0.35935425745786687,"score_spread":0.30105964555564474,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2606153420","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":[0.9655155,0.0016656957,0.031153103,0.0002911149,0.00010062975,0.000053660024,0.000046079567,0.0000069975436,0.0011672059],"genre_scores_gemma":[0.9595366,0.00052487367,0.039747458,0.0000126813975,0.000054820877,0.0000071950285,0.0000027916637,0.000013345595,0.0001002306],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9986752,0.00004738022,0.00059792877,0.00015731169,0.00037566436,0.00014646578],"domain_scores_gemma":[0.99858594,0.0001455177,0.00071560696,0.00017294276,0.0003248909,0.0000551138],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00028180864,0.00017430143,0.00037694734,0.00026700078,0.0000796157,0.00014027058,0.0004754395,0.00009333974,0.00008185256],"category_scores_gemma":[0.0006872575,0.00013489692,0.00011152816,0.000041236508,0.0001906225,0.00066115265,0.00007394362,0.0002545413,2.7208984e-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":[0.00065556954,0.00013407458,0.0032996947,0.000075978285,0.0003184143,0.000007388137,0.0015033112,0.000012107165,0.98851717,0.0003881749,0.000009913238,0.0050782165],"study_design_scores_gemma":[0.0015885857,0.0002621644,0.0020783655,0.0002785225,0.000087469416,0.00002845612,0.0008942109,0.0031707622,0.983619,0.007832931,0.000018334531,0.0001412282],"about_ca_topic_score_codex":0.000089133035,"about_ca_topic_score_gemma":0.000042073858,"teacher_disagreement_score":0.008594354,"about_ca_system_score_codex":0.00013904696,"about_ca_system_score_gemma":0.00004482931,"threshold_uncertainty_score":0.5500937},"labels":[],"label_agreement":null},{"id":"W2745198807","doi":"10.1080/10942912.2017.1349140","title":"Phenolic contents, <i>in vitro</i> antioxidant activities and biological properties, and HPLC profiles of free and conjugated phenolics extracted from onion, pomegranate, grape, and apple","year":2017,"lang":"en","type":"article","venue":"International Journal of Food Properties","topic":"Pomegranate: compositions and health benefits","field":"Nursing","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":"McGill University","funders":"Jordan University of Science and Technology; King Saud University","keywords":"Chemistry; Antioxidant; Phenols; Food science; Flavonoid; Vitaceae; Botany; Biochemistry; Biology; Vitis vinifera","score_opus":0.06133391473798857,"score_gpt":0.26805035889432016,"score_spread":0.20671644415633159,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2745198807","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":[0.98233867,0.013671453,0.000009168865,0.003032483,0.0003029563,0.00026873243,0.0003026264,0.000013367227,0.00006053518],"genre_scores_gemma":[0.9963754,0.0027943172,0.00044706854,0.00022113622,0.00011324251,0.000010229262,0.000009657242,0.00001653245,0.000012454568],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9985543,0.00009705674,0.0006154692,0.00022869889,0.00029195723,0.00021251991],"domain_scores_gemma":[0.99866587,0.00008965074,0.00059042824,0.0001602703,0.000359284,0.00013447707],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00023125512,0.0002087179,0.00048006276,0.00026105798,0.00027025008,0.0002499347,0.00031047795,0.00014389971,0.0000033724548],"category_scores_gemma":[0.00025581865,0.00014464483,0.000041025065,0.00004092356,0.0006208775,0.00062228023,0.00017063798,0.00034174128,1.3392454e-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":[0.0055092783,0.00031420996,0.025460942,0.00012545919,0.00034308352,0.000021510987,0.0024969147,0.0000022046565,0.94161403,0.00056544686,0.000081130296,0.023465775],"study_design_scores_gemma":[0.009654892,0.002325848,0.40619743,0.0026453354,0.00013217497,0.00054085953,0.0024020933,0.0008849085,0.5684255,0.0049992213,0.001204925,0.00058686425],"about_ca_topic_score_codex":0.0013428158,"about_ca_topic_score_gemma":0.00016833897,"teacher_disagreement_score":0.38073647,"about_ca_system_score_codex":0.000037782713,"about_ca_system_score_gemma":0.000047687,"threshold_uncertainty_score":0.58984447},"labels":[],"label_agreement":null},{"id":"W2779768128","doi":"10.1080/10942912.2017.1362651","title":"Emulsion stability enhancement against environmental stresses using whey protein–tragacanthin complex: Comparison of layer-by-layer and mixing methods","year":2017,"lang":"en","type":"article","venue":"International Journal of Food Properties","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":24,"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 Manitoba","funders":"","keywords":"Emulsion; Chemical engineering; Mixing (physics); Layer by layer; Layer (electronics); Materials science; Ionic strength; Whey protein; Chemistry; Chromatography; Salt (chemistry); Nanotechnology; Organic chemistry; Aqueous solution","score_opus":0.20148307639331162,"score_gpt":0.35983573017016046,"score_spread":0.15835265377684885,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2779768128","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":[0.99674636,0.0017591837,0.00019975046,0.00059519394,0.00028029535,0.00025956013,0.000060513565,0.000005339911,0.00009381101],"genre_scores_gemma":[0.9974363,0.00005069229,0.0023030394,0.00002037134,0.00016485705,0.0000055125447,0.000004855313,0.0000019052833,0.000012452938],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9981604,0.00023633546,0.00068285497,0.00017606448,0.0005955732,0.00014873734],"domain_scores_gemma":[0.998541,0.00004814714,0.0010863342,0.00008744139,0.00016802635,0.00006904924],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0006274198,0.00014888366,0.0003274364,0.00002291395,0.00025724308,0.0001813741,0.00067020685,0.00006502233,0.000076073986],"category_scores_gemma":[0.00015819297,0.000063181295,0.000090978756,0.000016838316,0.00021552287,0.0004235825,0.0002546425,0.00016857356,7.547228e-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":[0.00016589365,0.0001999341,0.008511028,0.000020067611,0.00011071539,0.0000014387608,0.00036405138,0.000012384559,0.9403872,0.0000096680915,0.000016140131,0.05020151],"study_design_scores_gemma":[0.00025792784,0.0007375143,0.0061113955,0.00026775053,0.000012978957,0.000011935803,0.00097355084,0.0005983188,0.9901422,0.00012538988,0.0006359419,0.00012507381],"about_ca_topic_score_codex":0.00017873361,"about_ca_topic_score_gemma":0.000070085,"teacher_disagreement_score":0.050076436,"about_ca_system_score_codex":0.0000942198,"about_ca_system_score_gemma":0.000012657959,"threshold_uncertainty_score":0.25764585},"labels":[],"label_agreement":null},{"id":"W2782908986","doi":"10.1080/10942912.2017.1396476","title":"Composition and shear crystallization of milkfat fractions extracted with supercritical carbon dioxide","year":2017,"lang":"en","type":"article","venue":"International Journal of Food Properties","topic":"Food Chemistry and Fat Analysis","field":"Agricultural and Biological Sciences","cited_by":8,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Toronto Metropolitan University","funders":"Türkiye Bilimsel ve Teknolojik Araştırma Kurumu","keywords":"Butterfat; Chemistry; Supercritical carbon dioxide; Crystallization; Raffinate; Extraction (chemistry); Chromatography; Carbon dioxide; Supercritical fluid; Supercritical fluid extraction; Food science; Organic chemistry; Milk fat","score_opus":0.025652191780495368,"score_gpt":0.22977484220121416,"score_spread":0.2041226504207188,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2782908986","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":[0.99726254,0.00019345409,0.000021874755,0.0020254764,0.000058903348,0.000023844777,0.000010988429,0.0000039769434,0.00039893124],"genre_scores_gemma":[0.99959874,0.000078058896,0.000100491736,0.000020797477,0.00017376442,9.14259e-7,0.000006410294,6.519503e-7,0.00002015966],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99938494,0.000018665212,0.00020500646,0.00006993223,0.00026271262,0.000058743022],"domain_scores_gemma":[0.99931216,0.000029119972,0.00011659024,0.000033581833,0.00046698842,0.000041585492],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00007434983,0.000060434133,0.00011757797,0.000015631293,0.0001047346,0.00008210308,0.00019859467,0.000039229035,0.000028397999],"category_scores_gemma":[0.0000593962,0.000023084276,0.00004878204,0.000024465353,0.00012535258,0.00028488794,0.000027906133,0.00008530206,1.6503101e-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":[0.00022525623,0.00008519083,0.0056610797,0.0000060355474,0.00012821301,0.000006018727,0.000068302725,0.00001612605,0.99207526,0.00005972217,0.000006143773,0.001662618],"study_design_scores_gemma":[0.00036823112,0.00082354376,0.08734957,0.000257565,0.000093868126,0.00020978622,0.00051179813,0.00020398202,0.9093847,0.00019760797,0.0004747099,0.00012461342],"about_ca_topic_score_codex":0.00009631362,"about_ca_topic_score_gemma":0.00007257316,"teacher_disagreement_score":0.08269057,"about_ca_system_score_codex":0.000014544482,"about_ca_system_score_gemma":0.000008755929,"threshold_uncertainty_score":0.09413494},"labels":[],"label_agreement":null},{"id":"W2795489657","doi":"10.1080/10942912.2018.1425701","title":"Composition and crystallization behavior of solvent-fractionated palm stearin","year":2018,"lang":"en","type":"article","venue":"International Journal of Food Properties","topic":"Food Chemistry and Fat Analysis","field":"Agricultural and Biological Sciences","cited_by":36,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Toronto Metropolitan University","funders":"","keywords":"Palm stearin; Fractionation; Crystallization; Chemistry; Chromatography; Solvent; Palm oil; Iodine value; Palmitic acid; Oleic acid; Fatty acid; Organic chemistry; Food science; Biochemistry","score_opus":0.0290951148770212,"score_gpt":0.23352301474708806,"score_spread":0.20442789987006685,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2795489657","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":[0.9989856,0.00018833768,0.000026513671,0.0004719351,0.0001227095,0.000026740674,0.000012208927,0.000004576877,0.00016141344],"genre_scores_gemma":[0.9995108,0.000049546034,0.00007069646,0.00003204617,0.00028175153,0.0000011235451,0.000012351439,4.6621025e-7,0.000041194988],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99938565,0.000020922502,0.00024393901,0.00005901061,0.0002418197,0.000048651178],"domain_scores_gemma":[0.9990373,0.000016875629,0.00023014481,0.000015050249,0.00067194336,0.000028639663],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000088318455,0.000050854687,0.000089658155,0.000019719942,0.0000471644,0.00003736109,0.00013433729,0.00003562136,0.00015138174],"category_scores_gemma":[0.000021587155,0.000020729056,0.000054455137,0.00006431803,0.000080127415,0.0001708937,0.000027744742,0.000052343286,0.0000011144521],"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":[0.00014566025,0.00009716223,0.0036600868,0.0000028680884,0.00009123051,0.0000017255805,0.000085871034,0.000005508467,0.98661625,0.00003842969,0.00003974493,0.009215483],"study_design_scores_gemma":[0.00023911108,0.00089705037,0.029120183,0.000082462546,0.00005957194,0.0000921888,0.000368937,0.00012054353,0.96758157,0.0001710131,0.0011860174,0.00008134803],"about_ca_topic_score_codex":0.000021146938,"about_ca_topic_score_gemma":0.000026249274,"teacher_disagreement_score":0.025460096,"about_ca_system_score_codex":0.0000150045535,"about_ca_system_score_gemma":0.000006961974,"threshold_uncertainty_score":0.1657524},"labels":[],"label_agreement":null},{"id":"W2796344410","doi":"10.1080/10942912.2017.1414837","title":"Secondary structure of proteins on oil release in aqueous enzymatic extraction of rapeseed oil as affected hydrolysis state","year":2018,"lang":"en","type":"article","venue":"International Journal of Food Properties","topic":"Protein Hydrolysis and Bioactive Peptides","field":"Biochemistry, Genetics and Molecular Biology","cited_by":15,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Agriculture and Agri-Food Canada","funders":"National Natural Science Foundation of China","keywords":"Chemistry; Hydrolysis; Enzymatic hydrolysis; Chromatography; Fourier transform infrared spectroscopy; Rapeseed; Extraction (chemistry); Organic chemistry; Food science; Chemical engineering","score_opus":0.008559638275830865,"score_gpt":0.242192022033301,"score_spread":0.23363238375747014,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2796344410","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":[0.99808437,0.0011170174,0.000029253802,0.0001713781,0.00015323894,0.000056997975,0.0000369839,0.0000025434979,0.0003482315],"genre_scores_gemma":[0.99903786,0.00020487464,0.00025003948,0.00006756716,0.00021047017,0.0000048159513,0.000009640462,0.000013387969,0.00020133526],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9986588,0.000120439734,0.0005520587,0.00015076641,0.00040337705,0.00011456223],"domain_scores_gemma":[0.9984337,0.0000130952285,0.0006787574,0.00014026664,0.00069184904,0.000042314306],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00018493488,0.00013998995,0.00024996558,0.00023832422,0.000022643573,0.000019054474,0.00029317001,0.00009043902,0.000058073743],"category_scores_gemma":[0.0002829804,0.00010101696,0.00014669179,0.00009153106,0.00014662056,0.000026372967,0.000052030453,0.00017509695,0.000001561895],"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":[0.0021741656,0.00021177232,0.00012263772,0.000053237498,0.00044931803,0.000008366085,0.00025947252,0.00019849141,0.9469203,0.0000075694893,0.000016480566,0.04957823],"study_design_scores_gemma":[0.0009007578,0.0027998486,0.0010999597,0.00028878966,0.000025542618,0.00008332964,0.00008509727,0.00010460958,0.9940085,0.00016266479,0.0003358008,0.00010511658],"about_ca_topic_score_codex":0.00007048399,"about_ca_topic_score_gemma":0.00012416462,"teacher_disagreement_score":0.049473114,"about_ca_system_score_codex":0.000041721018,"about_ca_system_score_gemma":0.00018031658,"threshold_uncertainty_score":0.41193518},"labels":[],"label_agreement":null},{"id":"W2883438563","doi":"10.1080/10942912.2018.1494195","title":"Total phenolics and antioxidants profiles of commonly consumed edible flowers in China","year":2018,"lang":"en","type":"article","venue":"International Journal of Food Properties","topic":"Phytochemicals and Antioxidant Activities","field":"Medicine","cited_by":125,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"McGill University","funders":"","keywords":"DPPH; Food science; Antioxidant; ABTS; Flavonoid; Chemistry; Antioxidant capacity; Reactive oxygen species; Oxidative stress; Botany; Biology; Biochemistry","score_opus":0.021547067675261367,"score_gpt":0.268741389492584,"score_spread":0.24719432181732265,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2883438563","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":[0.99687564,0.001079337,0.00001807631,0.0006649542,0.0003207748,0.0001046981,0.000013217023,0.000005467476,0.0009178036],"genre_scores_gemma":[0.9989308,0.00014316497,0.0004482601,0.00005969035,0.0003416175,0.0000024511392,0.0000010779447,0.000008776266,0.00006416015],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9990585,0.000020909,0.00039155528,0.00007703974,0.00034495356,0.0001070518],"domain_scores_gemma":[0.99925256,0.000023654016,0.00021874964,0.00005832714,0.00039616792,0.0000505616],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00014994037,0.00009106759,0.0002722726,0.00019807815,0.000018126042,0.000020438192,0.00011384862,0.000042921813,0.000025812336],"category_scores_gemma":[0.00014534165,0.000064071304,0.00006208066,0.00006231724,0.00029676268,0.00021477009,0.00004998595,0.00015097523,9.746071e-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":[0.0013338594,0.00029476202,0.028272092,0.00008278265,0.0002799916,0.000025953195,0.0012393921,0.0000016568036,0.96223986,0.0001490093,0.00020319247,0.00587747],"study_design_scores_gemma":[0.0019164676,0.0011795001,0.07817466,0.0012175342,0.000031343006,0.00071223103,0.00053981505,0.00015455727,0.9153799,0.0004055309,0.00019461059,0.00009384837],"about_ca_topic_score_codex":0.000035222238,"about_ca_topic_score_gemma":0.000010034999,"teacher_disagreement_score":0.049902566,"about_ca_system_score_codex":0.000028131482,"about_ca_system_score_gemma":0.000113501635,"threshold_uncertainty_score":0.2612752},"labels":[],"label_agreement":null},{"id":"W2886276359","doi":"10.1080/10942912.2018.1494199","title":"Changes in apoptosis factors and activation of caspase-3 in tilapia muscle during storage","year":2018,"lang":"en","type":"article","venue":"International Journal of Food Properties","topic":"Cell death mechanisms and regulation","field":"Biochemistry, Genetics and Molecular Biology","cited_by":11,"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":"Pearl River S and T Nova Program of Guangzhou; Guangdong Science and Technology Department; National Natural Science Foundation of China","keywords":"Cytochrome c; Apoptosis; Caspase-9; Caspase 3; Tilapia; Cytosol; Cytochrome; Chemistry; Caspase; Mitochondrion; Biochemistry; Biology; Molecular biology; Cell biology; Enzyme; Fish <Actinopterygii>; Programmed cell death; Fishery","score_opus":0.018968109292099192,"score_gpt":0.23207592044889155,"score_spread":0.21310781115679236,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2886276359","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":[0.9993547,0.00020397005,0.00006145303,0.00014045308,0.00016094978,0.00004187958,0.0000022969687,7.910897e-7,0.00003348562],"genre_scores_gemma":[0.9995516,0.00016564637,0.00007516579,0.000013193307,0.00014855806,9.5316796e-7,0.0000029882635,0.0000051466786,0.000036727717],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99956924,0.000020076288,0.00016926452,0.00006684868,0.000119942524,0.00005461114],"domain_scores_gemma":[0.9996616,0.000003704736,0.00012886702,0.000038613594,0.00015145433,0.000015720094],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000092966955,0.000053537682,0.000077878816,0.00014520861,0.000011171806,0.000010114528,0.00007566104,0.00004676129,0.00000904794],"category_scores_gemma":[0.00004040566,0.000039735147,0.000021954693,0.000033721208,0.00003392109,0.000013075953,0.00003493454,0.000041469168,1.0997112e-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":[0.00015158296,0.000034099445,0.0048887646,0.000010019052,0.000025785377,6.489981e-7,0.0005438383,0.00006272481,0.99241805,0.000017244001,0.0000042862316,0.0018429518],"study_design_scores_gemma":[0.0003902468,0.00037421603,0.0720886,0.00009024187,0.0000026441837,0.0000064050846,0.00027318034,0.000052858366,0.9264582,0.000038207716,0.0001815727,0.000043657452],"about_ca_topic_score_codex":0.00003635597,"about_ca_topic_score_gemma":0.00027165838,"teacher_disagreement_score":0.06719983,"about_ca_system_score_codex":0.000020770105,"about_ca_system_score_gemma":0.000019487858,"threshold_uncertainty_score":0.16203523},"labels":[],"label_agreement":null},{"id":"W2891853814","doi":"10.1080/10942912.2018.1506477","title":"Functionality of spray-dried strawberry powder: effects of whey protein isolate and maltodextrin","year":2018,"lang":"en","type":"article","venue":"International Journal of Food Properties","topic":"Microencapsulation and Drying Processes","field":"Agricultural and Biological Sciences","cited_by":39,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Ministry of Agriculture","funders":"National Natural Science Foundation of China","keywords":"Maltodextrin; Whey protein isolate; Spray drying; Particle size; Food science; Chemistry; Whey protein; Particle (ecology); Gum arabic; Materials science; Chromatography; Biology","score_opus":0.022404737001570006,"score_gpt":0.22360980661849775,"score_spread":0.20120506961692775,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2891853814","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":[0.99778146,0.00084762456,0.000022767103,0.00080583966,0.00021897662,0.0000943678,0.000012028703,0.000005908371,0.0002110521],"genre_scores_gemma":[0.9993725,0.000042360527,0.0001377913,0.00006681265,0.0002298994,0.0000016853652,0.0000015252374,8.247831e-7,0.00014661331],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99907035,0.000049234157,0.00039187793,0.00008855836,0.00032307956,0.000076919765],"domain_scores_gemma":[0.9985929,0.000045555607,0.00041173023,0.00002378634,0.00088464655,0.00004138095],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00020062028,0.000077160636,0.00015814313,0.00003319738,0.000041881478,0.00003078417,0.00019996609,0.000042507003,0.00012731209],"category_scores_gemma":[0.00016892489,0.000030946863,0.0000639764,0.000075162134,0.00014659304,0.00020913435,0.00004774818,0.000073945324,0.0000017263492],"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":[0.00037315974,0.00009209135,0.0023293379,0.000056616525,0.0000891287,0.0000012020672,0.00020361644,0.0000019313975,0.9870297,0.00040441114,0.00005667314,0.009362136],"study_design_scores_gemma":[0.0004010187,0.001630864,0.04411041,0.00028536314,0.000015829855,0.000039926555,0.00013591484,0.000012897039,0.9498463,0.0014392021,0.0019997018,0.000082556864],"about_ca_topic_score_codex":0.000041853407,"about_ca_topic_score_gemma":0.000045834007,"teacher_disagreement_score":0.04178107,"about_ca_system_score_codex":0.000010712499,"about_ca_system_score_gemma":0.000027290482,"threshold_uncertainty_score":0.13939781},"labels":[],"label_agreement":null},{"id":"W2915226875","doi":"10.1080/10942912.2019.1575395","title":"Quality and stability evaluation of chicken meat treated with gamma irradiation and turmeric powder","year":2019,"lang":"en","type":"article","venue":"International Journal of Food Properties","topic":"Radiation Effects and Dosimetry","field":"Agricultural and Biological Sciences","cited_by":53,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"","funders":"Institute of Population and Public Health; Government College University, Lahore; King Saud University","keywords":"TBARS; Food science; Chemistry; Peroxide value; Aerobic bacteria; Vacuum packing; DPPH; Contamination; Antioxidant; Metmyoglobin; Irradiation; Bacteria; Lipid peroxidation; Biochemistry; Biology","score_opus":0.05428476217944569,"score_gpt":0.26647951596221653,"score_spread":0.21219475378277083,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2915226875","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":[0.9980812,0.0008211676,0.0000017123366,0.00063706905,0.00007288412,0.00014535883,0.0000103432885,0.0000038333146,0.00022644806],"genre_scores_gemma":[0.999808,0.000040517512,0.00001974217,0.000047690137,0.000067605426,0.0000015660515,0.000004564012,6.3175185e-7,0.000009656627],"study_design_codex":"observational","study_design_gemma":"observational","domain_scores_codex":[0.9989127,0.00016746199,0.00025235093,0.000092015754,0.00052121485,0.000054284465],"domain_scores_gemma":[0.99895173,0.00008815199,0.0002863823,0.000023123186,0.0006152704,0.000035329624],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00067904446,0.00006556735,0.00013840193,0.000025578856,0.000024186242,0.000043183838,0.00007877887,0.000031621457,0.00010517888],"category_scores_gemma":[0.00010820716,0.000022261323,0.00002965876,0.00006873763,0.00004767877,0.00027586974,0.000014547296,0.00005406065,7.180529e-7],"study_design_candidate":"observational","study_design_consensus":"observational","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0006237907,0.000109802684,0.5536128,0.000019869234,0.0001892727,3.750855e-7,0.00042070096,0.00010661831,0.35127345,0.00013117636,0.000011154067,0.09350096],"study_design_scores_gemma":[0.0005647632,0.0009592331,0.9724929,0.000037632413,0.000025806008,0.000017909633,0.00026225013,0.00058019394,0.02475434,0.00015525948,0.00008642147,0.00006332971],"about_ca_topic_score_codex":0.00008862126,"about_ca_topic_score_gemma":0.00004671541,"teacher_disagreement_score":0.41888002,"about_ca_system_score_codex":0.000026085385,"about_ca_system_score_gemma":0.000019039424,"threshold_uncertainty_score":0.11516349},"labels":[],"label_agreement":null},{"id":"W2947252109","doi":"10.1080/10942912.2019.1622564","title":"Antibacterial activity of polyphenol-rich pomegranate peel extract against <i>Cronobacter sakazakii</i>","year":2019,"lang":"en","type":"article","venue":"International Journal of Food Properties","topic":"Pomegranate: compositions and health benefits","field":"Nursing","cited_by":31,"is_retracted":false,"has_abstract":true,"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":"Ellagic acid; Punica; Polyphenol; Preservative; Chemistry; Food science; Antibacterial activity; Cronobacter sakazakii; Minimum inhibitory concentration; Food Preservatives; Antimicrobial; Traditional medicine; Antioxidant; Biochemistry; Biology; Bacteria; Infant formula; Organic chemistry","score_opus":0.02338543173362352,"score_gpt":0.26704832418301566,"score_spread":0.24366289244939215,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2947252109","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":[0.9892038,0.00075470435,0.00003699119,0.0024706903,0.0054726065,0.00018920074,0.00008626888,0.00002018043,0.0017655723],"genre_scores_gemma":[0.99838436,0.00011023864,0.00032134666,0.00044647715,0.0006031059,0.000002115288,0.0000065314102,0.000030666317,0.00009514004],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9978925,0.00011333013,0.0007891795,0.0001878836,0.0007223552,0.00029472483],"domain_scores_gemma":[0.9980496,0.00006960232,0.0008345949,0.0001978906,0.0007346583,0.00011363503],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0003068608,0.00021544073,0.00045497733,0.00043271508,0.00008700811,0.000115498704,0.00058797444,0.00010859073,0.000096477466],"category_scores_gemma":[0.0000415248,0.00016629546,0.00023865576,0.00013583523,0.000079779056,0.0008145306,0.00007177691,0.0003766222,0.000025535954],"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":[0.0049508065,0.0005277196,0.0068350737,0.0000987584,0.00040610653,0.0000134699,0.0009129386,0.00014066721,0.9497884,0.000098552395,0.00033029457,0.03589719],"study_design_scores_gemma":[0.0046840417,0.0031517853,0.098931156,0.0012436645,0.00010706777,0.00027970693,0.00024281496,0.00035475515,0.8808384,0.0002958667,0.009349186,0.0005215866],"about_ca_topic_score_codex":0.000070225244,"about_ca_topic_score_gemma":0.00002371263,"teacher_disagreement_score":0.09209608,"about_ca_system_score_codex":0.00014643218,"about_ca_system_score_gemma":0.00014321739,"threshold_uncertainty_score":0.6781332},"labels":[],"label_agreement":null},{"id":"W2967166694","doi":"10.1080/10942912.2019.1650764","title":"Adsorption mechanism modeling using lead (Pb) sorption data on modified rice bran-insoluble fiber as universal approach to assess other metals toxicity","year":2019,"lang":"en","type":"article","venue":"International Journal of Food Properties","topic":"Adsorption and biosorption for pollutant removal","field":"Environmental Science","cited_by":20,"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":"Collaborative Innovationcenter of Food Safety and Quality Control in Jiangsu Province; Higher Education Discipline Innovation Project; Guangxi University; National Natural Science Foundation of China","keywords":"Sorption; Adsorption; Freundlich equation; Chemistry; Langmuir; Metal; Bran; Endothermic process; Langmuir adsorption model; Nuclear chemistry; Inorganic chemistry; Organic chemistry","score_opus":0.1371546535471689,"score_gpt":0.29176977446618324,"score_spread":0.15461512091901433,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2967166694","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":[0.9300195,0.000025871277,0.062416393,0.00035162712,0.00073038007,0.00026391528,0.000042295087,0.000029476741,0.006120553],"genre_scores_gemma":[0.9921254,0.000012226785,0.004721907,0.00061293226,0.00020820332,0.0000015390441,0.000011252287,0.000025928743,0.0022805897],"study_design_codex":"bench_or_experimental","study_design_gemma":"simulation_or_modeling","domain_scores_codex":[0.9975746,0.00011787596,0.00049755734,0.0003688872,0.001212824,0.0002282076],"domain_scores_gemma":[0.9990806,0.000018158771,0.000344438,0.00030483672,0.00012953761,0.00012240905],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0006234759,0.00021475944,0.00024878906,0.00020787359,0.000070713715,0.00013207321,0.00092928385,0.000110943314,0.00087242795],"category_scores_gemma":[0.0000553665,0.00016598195,0.00013070922,0.00016034773,0.00004734695,0.0013390693,0.0003215627,0.0002572825,0.0005748738],"study_design_candidate":"simulation_or_modeling","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0006674958,0.00026693149,0.000023065288,0.000007313654,0.00015623929,0.0000026746607,0.00027498437,0.23563841,0.7606015,0.0014093041,0.00013190832,0.00082014775],"study_design_scores_gemma":[0.0015601853,0.000761364,0.000057457488,0.00017215617,0.000080761325,0.00027042048,0.0006352028,0.85576063,0.13648476,0.0010272942,0.002695948,0.0004937942],"about_ca_topic_score_codex":0.00015160257,"about_ca_topic_score_gemma":0.000011239384,"teacher_disagreement_score":0.6241168,"about_ca_system_score_codex":0.00039934512,"about_ca_system_score_gemma":0.000054284723,"threshold_uncertainty_score":0.95524746},"labels":[],"label_agreement":null},{"id":"W3035069738","doi":"10.1080/10942912.2020.1772285","title":"Comparative study of the structural and functional properties of protein isolates prepared from edible vegetable leaves","year":2020,"lang":"en","type":"article","venue":"International Journal of Food Properties","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":43,"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 Manitoba","funders":"Global Affairs Canada; International Development Research Centre","keywords":"Isoelectric point; Amaranth; Chemistry; Food science; Protein isolate; Surface protein; Isoelectric focusing; Biochemistry; Biology; Enzyme","score_opus":0.09082940477384548,"score_gpt":0.2335125708156228,"score_spread":0.14268316604177733,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3035069738","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":[0.9955688,0.0025515642,0.0000016087731,0.0010772989,0.00028205558,0.0004348663,0.00003067116,0.000007275506,0.00004582904],"genre_scores_gemma":[0.9995565,0.0000055797004,0.000031910688,0.000030862426,0.00033505305,0.000011452489,9.188748e-7,0.0000012474402,0.00002647616],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99849766,0.00015870547,0.00056244247,0.00013608056,0.00055616995,0.00008892905],"domain_scores_gemma":[0.9986751,0.000034018365,0.0005933187,0.000042665815,0.00061165134,0.000043257707],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00013283834,0.00012049395,0.00031149652,0.000017078897,0.000076454664,0.000056056324,0.00047629979,0.000038230097,0.000036552214],"category_scores_gemma":[0.000110428475,0.00003780985,0.00008461043,0.00009238164,0.00014067415,0.00029498365,0.00018771403,0.00014376518,8.119133e-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":[0.00083908776,0.00011191226,0.008172994,0.000018261522,0.00040693991,5.716272e-7,0.0057871896,0.00016610199,0.98394424,0.000029431632,0.000030003543,0.0004932756],"study_design_scores_gemma":[0.00058779644,0.0028825956,0.027605165,0.00030299413,0.000031261614,0.0000148407335,0.008428626,0.00029759386,0.95930105,0.0002700072,0.00017093397,0.00010715307],"about_ca_topic_score_codex":0.00027171127,"about_ca_topic_score_gemma":0.0001627406,"teacher_disagreement_score":0.0246432,"about_ca_system_score_codex":0.000018636869,"about_ca_system_score_gemma":0.000034521516,"threshold_uncertainty_score":0.15418409},"labels":[],"label_agreement":null},{"id":"W3096231256","doi":"10.1080/10942912.2020.1828458","title":"A tailored nanostructure design to protect camel casein-curcumin complex against the upper gastrointestinal tract hydrolysis using aggregated whey proteins in order to increase its antioxidant activity","year":2020,"lang":"en","type":"article","venue":"International Journal of Food Properties","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":10,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Université Laval","funders":"University of Tehran","keywords":"Curcumin; Casein; Whey protein; Chemistry; Whey protein isolate; Hydrolysis; Digestion (alchemy); Pepsin; Food science; Antioxidant; Beta-lactoglobulin; Gastrointestinal tract; Denaturation (fissile materials); Biochemistry; Chromatography; Enzyme; Nuclear chemistry","score_opus":0.09007526275434677,"score_gpt":0.25679453540789915,"score_spread":0.16671927265355238,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3096231256","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":[0.9842934,0.00014071974,0.0010999001,0.012698769,0.000108254266,0.0015582555,0.000057549812,0.000025631882,0.000017544666],"genre_scores_gemma":[0.996724,0.0000025847885,0.0018453014,0.0009103152,0.00043953836,0.000058707326,0.0000023731907,0.000005809128,0.00001134651],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9972909,0.00053176057,0.00064682984,0.0003158851,0.00087626826,0.00033833575],"domain_scores_gemma":[0.99797803,0.00006873858,0.00048310513,0.000076959266,0.0011398821,0.00025325853],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00058542076,0.00028184324,0.0003931694,0.000095149466,0.00016093151,0.00025106687,0.0009937582,0.00006679027,0.000056433924],"category_scores_gemma":[0.0019048672,0.0001061934,0.00013171,0.0007708985,0.000056601468,0.00036519807,0.00020048967,0.00042382762,0.00001311507],"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":[0.0016681751,0.00012851742,0.0007588848,0.0000112773605,0.000075634256,0.00015786946,0.00084212504,0.005169751,0.9793795,0.0000029316432,0.00006559119,0.011739739],"study_design_scores_gemma":[0.0014204414,0.0077606756,0.038132425,0.001897601,0.00005554193,0.0029044102,0.0012330301,0.02209226,0.9221763,0.000043622105,0.0014844754,0.000799192],"about_ca_topic_score_codex":0.00066745805,"about_ca_topic_score_gemma":0.0002693583,"teacher_disagreement_score":0.057203177,"about_ca_system_score_codex":0.00021994163,"about_ca_system_score_gemma":0.0001509439,"threshold_uncertainty_score":0.43304414},"labels":[],"label_agreement":null},{"id":"W3109885662","doi":"10.1080/10942912.2020.1847144","title":"Dried berry pomace as a source of high value-added bioproduct: drying kinetics and bioactive quality indices","year":2020,"lang":"en","type":"article","venue":"International Journal of Food Properties","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":33,"is_retracted":false,"has_abstract":true,"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":"Pomace; Berry; Food science; Chemistry; Kinetics; Botany; Physics; Biology","score_opus":0.06631838142824478,"score_gpt":0.2601770729078177,"score_spread":0.19385869147957294,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3109885662","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":[0.98987496,0.0010903467,0.000028265755,0.008635995,0.00018751889,0.000059494014,0.000011800546,0.000014027194,0.00009759084],"genre_scores_gemma":[0.9987938,0.00009001859,0.0002651103,0.0003886494,0.0004303846,9.957193e-7,0.0000027190154,0.0000015363596,0.000026811174],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9987826,0.00007554348,0.00042817445,0.00015253841,0.00045405515,0.0001070869],"domain_scores_gemma":[0.9989632,0.000076284,0.00043834304,0.000024886425,0.00041166248,0.00008564193],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00023460694,0.000104252686,0.0002138848,0.000027094497,0.000056075492,0.000069914626,0.00030668377,0.00005168567,0.000018574407],"category_scores_gemma":[0.00035326727,0.000043167383,0.00008037585,0.000094079776,0.00010107351,0.00018389097,0.00010307687,0.00014995248,0.0000015073782],"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":[0.0005924124,0.00008472508,0.00088974833,0.000017109376,0.0002168191,0.0000033744486,0.0028193668,0.00028200797,0.96095,0.00040524433,0.000019966643,0.033719182],"study_design_scores_gemma":[0.0006500799,0.00324786,0.012346065,0.00024186885,0.000054755663,0.000079237,0.004779169,0.0003277651,0.97512233,0.001423429,0.0014824886,0.00024492812],"about_ca_topic_score_codex":0.0005246494,"about_ca_topic_score_gemma":0.000026116635,"teacher_disagreement_score":0.03347425,"about_ca_system_score_codex":0.000016773698,"about_ca_system_score_gemma":0.000020187694,"threshold_uncertainty_score":0.17603147},"labels":[],"label_agreement":null},{"id":"W3123228248","doi":"10.1080/10942912.2021.1873360","title":"Nutrient and specification enhancement of fortified Asian noodles by chickpea flour substitution and transglutaminase treatment","year":2021,"lang":"en","type":"article","venue":"International Journal of Food Properties","topic":"Food composition and properties","field":"Nursing","cited_by":20,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Agriculture and Agri-Food Canada","funders":"North Minzu University","keywords":"Tissue transglutaminase; Food science; Starch; Chemistry; Gluten; Wheat flour; Gluten free; Network structure; Enzyme; Biochemistry","score_opus":0.03296176954342444,"score_gpt":0.2520798234070759,"score_spread":0.21911805386365146,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3123228248","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":[0.9829929,0.010094007,0.00044343667,0.005422606,0.0006218291,0.00011358588,0.000024861938,0.0000073568235,0.0002794575],"genre_scores_gemma":[0.9982323,0.0010758872,0.00038411072,0.00008851709,0.00011518264,0.0000062667054,0.000013918087,0.000008557799,0.00007524081],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99890786,0.00007179384,0.00046785182,0.00013219895,0.00032723817,0.000093051],"domain_scores_gemma":[0.99922436,0.000017099037,0.00024023882,0.00007634735,0.0003811757,0.000060794253],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000106779844,0.00012013944,0.00019385002,0.00010372883,0.000064546664,0.00008216399,0.00009235574,0.000040639112,0.00002459177],"category_scores_gemma":[0.000026812175,0.00008891557,0.00006840017,0.00004799059,0.000105224186,0.00024099687,0.000016668442,0.00007467985,9.3382016e-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":[0.0039273887,0.00065160467,0.0003094457,0.000071829054,0.00039572566,0.00001381795,0.0054125623,0.00001452096,0.8764647,0.0007220492,0.00012465398,0.11189165],"study_design_scores_gemma":[0.001345919,0.0029225494,0.00069572247,0.00025509723,0.00006227126,0.00020197431,0.0009959731,0.00009233053,0.9838134,0.0003384325,0.009175506,0.00010082254],"about_ca_topic_score_codex":0.000015176756,"about_ca_topic_score_gemma":0.000017676728,"teacher_disagreement_score":0.11179083,"about_ca_system_score_codex":0.00009603441,"about_ca_system_score_gemma":0.00005382544,"threshold_uncertainty_score":0.36258718},"labels":[],"label_agreement":null},{"id":"W3138822309","doi":"10.1080/10942912.2021.1900234","title":"Chemical composition and antioxidant activity of Jordanian <i>Artemisia judaica</i> L. as affected by different drying methods","year":2021,"lang":"en","type":"article","venue":"International Journal of Food Properties","topic":"Essential Oils and Antimicrobial Activity","field":"Agricultural and Biological Sciences","cited_by":14,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"McMaster University","funders":"Yarmouk University","keywords":"Chemistry; DPPH; Essential oil; ABTS; Chemical composition; Antioxidant; Composition (language); Food science; Chromatography; Organic chemistry","score_opus":0.017524183582825172,"score_gpt":0.2553432503449813,"score_spread":0.2378190667621561,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3138822309","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":[0.99710745,0.0005248554,0.00007620185,0.0019417035,0.00020967683,0.00003805168,0.000026212649,0.0000068413297,0.00006899031],"genre_scores_gemma":[0.99924564,0.00019758797,0.00030264756,0.000082100334,0.00014644423,7.4501475e-7,0.0000048120055,0.0000011259598,0.000018899094],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99911433,0.00015733398,0.00025107354,0.00012246959,0.00025782382,0.0000969461],"domain_scores_gemma":[0.999234,0.00008935174,0.00026230497,0.000022640368,0.0003325256,0.000059130052],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0001470164,0.00010032996,0.0002358035,0.000012885998,0.000048898786,0.000079499405,0.00015683855,0.00005217955,0.00004159332],"category_scores_gemma":[0.00006268988,0.000041020758,0.00011733247,0.0000639825,0.000071197515,0.00020698262,0.00008629303,0.00014775319,4.3645306e-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":[0.00013600313,0.00034269143,0.00015334683,0.000012391877,0.00010719009,0.00000680677,0.000053934386,6.522768e-7,0.9591468,0.000036377714,0.000055686123,0.039948147],"study_design_scores_gemma":[0.00021143213,0.00018202377,0.005005391,0.00016126927,0.000022811675,0.0001666997,0.000038083206,0.000018999095,0.99373794,0.000109382374,0.00026171806,0.00008427153],"about_ca_topic_score_codex":0.000042264146,"about_ca_topic_score_gemma":0.000011801818,"teacher_disagreement_score":0.039863877,"about_ca_system_score_codex":0.000021210692,"about_ca_system_score_gemma":0.0000140371685,"threshold_uncertainty_score":0.1672778},"labels":[],"label_agreement":null},{"id":"W3164596107","doi":"10.1080/10942912.2021.1919704","title":"Antioxidant and enzyme-inhibitory properties of sesame seed protein fractions and their isolate and hydrolyzate","year":2021,"lang":"en","type":"article","venue":"International Journal of Food Properties","topic":"Protein Hydrolysis and Bioactive Peptides","field":"Biochemistry, Genetics and Molecular Biology","cited_by":34,"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 Manitoba","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Glutelin; Chemistry; Prolamin; DPPH; Globulin; Antioxidant; Food science; Biochemistry; Storage protein; Biology","score_opus":0.013780875630624474,"score_gpt":0.21362498057593146,"score_spread":0.199844104945307,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3164596107","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":[0.9745387,0.024231927,0.00014870851,0.0008394188,0.00008189446,0.000095304174,0.000014292488,0.0000028390675,0.000046939324],"genre_scores_gemma":[0.997719,0.0016180166,0.00022384949,0.000080683,0.00017814703,0.000006459584,0.000001578795,0.000010815656,0.00016144171],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9992045,0.00007101092,0.0003126224,0.0001626876,0.00015456029,0.00009460665],"domain_scores_gemma":[0.99912107,0.0000058973,0.00024303929,0.00008142685,0.0004951861,0.00005339621],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00016864258,0.00012747954,0.00019171143,0.00007138567,0.00005604087,0.00006498578,0.00009667249,0.00006751794,0.0000031576135],"category_scores_gemma":[0.00010919999,0.00008344478,0.00006648608,0.000031457217,0.00019594176,0.000036629226,0.00014696273,0.000111525886,1.7375415e-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":[0.00031305067,0.00007270795,0.00081051583,0.00003875038,0.00041937587,0.0000056305735,0.0002534302,0.000011029923,0.9953197,0.000022875598,0.0000075617604,0.0027253767],"study_design_scores_gemma":[0.0004891543,0.00054825016,0.0016950748,0.00026428708,0.000021947824,0.00039925118,0.00043533422,0.00011455067,0.9943372,0.00012409639,0.00146162,0.00010925226],"about_ca_topic_score_codex":0.000014762001,"about_ca_topic_score_gemma":0.000014493322,"teacher_disagreement_score":0.023180332,"about_ca_system_score_codex":0.0000084840085,"about_ca_system_score_gemma":0.00008752336,"threshold_uncertainty_score":0.34027794},"labels":[],"label_agreement":null},{"id":"W3209927717","doi":"10.1080/10942912.2021.1990943","title":"Phenolic compounds and <i>in vitro</i> antioxidant activity of <i>Moringa stenopetala</i> grown in South Ethiopia","year":2021,"lang":"en","type":"article","venue":"International Journal of Food Properties","topic":"Moringa oleifera research and applications","field":"Agricultural and Biological Sciences","cited_by":20,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Dalhousie University","funders":"","keywords":"Gallic acid; Chemistry; Moringa; Syringic acid; DPPH; Rutin; Chlorogenic acid; Food science; Antioxidant; Catechin; High-performance liquid chromatography; Flavonoid; Polyphenol; Chromatography; Organic chemistry","score_opus":0.04376252674103152,"score_gpt":0.2500627714249724,"score_spread":0.2063002446839409,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3209927717","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":[0.99676913,0.0007900867,0.0000035380142,0.0020191274,0.000071732604,0.000056020956,0.000022870114,0.000003119498,0.0002643956],"genre_scores_gemma":[0.9994689,0.00021320165,0.00009055493,0.000065319335,0.000109262364,0.0000044558637,0.000001708888,8.296162e-7,0.000045742825],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9990361,0.000081036094,0.00029355823,0.00011275099,0.0003480251,0.00012854765],"domain_scores_gemma":[0.99942636,0.00006790939,0.00014607445,0.000030857445,0.000276708,0.000052080126],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0002636104,0.000072181974,0.00017573076,0.000042530773,0.000029753324,0.000056697718,0.00023268197,0.000044114255,0.000014694357],"category_scores_gemma":[0.00007643299,0.00003132968,0.000056159035,0.00016346456,0.0000672029,0.00018830075,0.000098571996,0.00027774365,8.581452e-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":[0.00022340957,0.00019741434,0.006243163,0.000009270658,0.000028322898,0.000016258546,0.00027159773,0.0000115760895,0.9818343,0.00011712994,0.000006303368,0.011041281],"study_design_scores_gemma":[0.00051630754,0.0002621319,0.16947892,0.00016087029,0.00000443452,0.000078740144,0.0005578156,0.000061920546,0.8276344,0.0003499247,0.000800794,0.00009373037],"about_ca_topic_score_codex":0.000070857306,"about_ca_topic_score_gemma":0.00021956809,"teacher_disagreement_score":0.16323575,"about_ca_system_score_codex":0.00002988133,"about_ca_system_score_gemma":0.000039749648,"threshold_uncertainty_score":0.12775873},"labels":[],"label_agreement":null},{"id":"W4220707914","doi":"10.1080/10942912.2022.2058014","title":"Nutritional, organoleptic, and physical properties of biscuits made with cassava flour: effects of eggs substitution with kidney bean milk ( <i>Phaseolus vulgaris L</i> .)","year":2022,"lang":"en","type":"article","venue":"International Journal of Food Properties","topic":"Food composition and properties","field":"Nursing","cited_by":6,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"","funders":"Global Affairs Canada; Bill and Melinda Gates Foundation","keywords":"Organoleptic; Food science; Tannin; Phaseolus; Taste; Chemistry; Biology; Botany","score_opus":0.015591574454885501,"score_gpt":0.23156396038739716,"score_spread":0.21597238593251167,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4220707914","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":[0.99165004,0.0036293918,0.00005654103,0.0035764417,0.00056841585,0.00031717462,0.000053117008,0.000024219244,0.0001246804],"genre_scores_gemma":[0.99891114,0.00005466796,0.0003215076,0.00036256047,0.00021211337,0.000028820179,0.000010002329,0.000034983634,0.00006421155],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99755967,0.00021414181,0.00055406085,0.00020904765,0.0012623246,0.0002007655],"domain_scores_gemma":[0.99810827,0.0000565163,0.00057166803,0.00014540904,0.0009927802,0.00012535063],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00019346038,0.00024578779,0.0004554931,0.00035764926,0.00019290602,0.00006924453,0.000411189,0.000043736694,0.000029212533],"category_scores_gemma":[0.00008931253,0.00015890176,0.00011595108,0.00019869447,0.00045075835,0.00046765534,0.00011433924,0.00037059284,0.0000013577203],"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":[0.025690721,0.0014591599,0.00096026476,0.0007199218,0.0011346774,0.00007145543,0.007514988,0.0008519352,0.9584531,0.00034912955,0.00049210916,0.0023025],"study_design_scores_gemma":[0.0041832617,0.015043418,0.0002704836,0.0015861911,0.00022580223,0.0012884856,0.0010020703,0.00029395922,0.97337484,0.00013219516,0.0023372339,0.0002620842],"about_ca_topic_score_codex":0.00006907539,"about_ca_topic_score_gemma":0.000008859947,"teacher_disagreement_score":0.021507459,"about_ca_system_score_codex":0.00013968833,"about_ca_system_score_gemma":0.0002317499,"threshold_uncertainty_score":0.6479826},"labels":[],"label_agreement":null},{"id":"W4226126511","doi":"10.1080/10942912.2022.2058013","title":"Thermal properties of lentil and chickpea in relation to radio frequency heat treatment","year":2022,"lang":"en","type":"article","venue":"International Journal of Food Properties","topic":"Agricultural Engineering and Mechanization","field":"Engineering","cited_by":2,"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 Saskatchewan","funders":"Saskatchewan Pulse Growers","keywords":"Thermal diffusivity; Thermal conductivity; Differential scanning calorimetry; Analytical Chemistry (journal); Materials science; Specific heat; Heat capacity; Water content; Atmospheric temperature range; Chemistry; Thermodynamics; Composite material; Chromatography","score_opus":0.014709646289597027,"score_gpt":0.17814391822268716,"score_spread":0.16343427193309013,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4226126511","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":[0.9961088,0.002733016,0.00024103161,0.00023721819,0.00048202364,0.00008899661,0.0000054400243,0.000017501361,0.00008597836],"genre_scores_gemma":[0.9995439,0.00011857869,0.00018052742,0.000009601318,0.00007810309,0.000012434146,0.0000018716279,0.000009653312,0.000045335335],"study_design_codex":"simulation_or_modeling","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99938947,0.000019710113,0.00025909662,0.000049669263,0.0002155873,0.00006644981],"domain_scores_gemma":[0.9998078,0.0000044244093,0.00003742346,0.000032822267,0.000091264184,0.000026316226],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00008121067,0.000075877484,0.0001126505,0.00016063466,0.000022054046,0.000014342103,0.000101016354,0.000016722171,0.000010554931],"category_scores_gemma":[0.000016091732,0.00005116763,0.00003129971,0.0000778225,0.000007337502,0.00016376197,0.000022353857,0.00008525744,4.6269884e-7],"study_design_candidate":"bench_or_experimental","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00006611332,0.00003971965,0.00041489184,0.000018067407,0.00010372882,0.0000044516455,0.003238505,0.51372826,0.47892484,0.00015546844,0.000015275029,0.0032906516],"study_design_scores_gemma":[0.0028468976,0.0035579384,0.024090417,0.0007494002,0.00007194373,0.00045630388,0.00278605,0.043960135,0.91872686,0.00017411589,0.0020350553,0.00054488535],"about_ca_topic_score_codex":0.00002909442,"about_ca_topic_score_gemma":0.0000063132065,"teacher_disagreement_score":0.46976814,"about_ca_system_score_codex":0.00019447743,"about_ca_system_score_gemma":0.000018225584,"threshold_uncertainty_score":0.20865554},"labels":[],"label_agreement":null},{"id":"W4321236331","doi":"10.1080/10942912.2023.2173775","title":"Microbiological quality of ready to eat coleslaw marketed in Ibadan, Oyo-State, Nigeria","year":2023,"lang":"en","type":"article","venue":"International Journal of Food Properties","topic":"Listeria monocytogenes in Food Safety","field":"Biochemistry, Genetics and Molecular Biology","cited_by":20,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Alberta","funders":"","keywords":"Mesophile; Salmonella; Food spoilage; Food science; Aerobic bacteria; Biology; Lactic acid; Veterinary medicine; Bacteria; Microbiology; Medicine","score_opus":0.13591513259653543,"score_gpt":0.3626240401218588,"score_spread":0.22670890752532336,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4321236331","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":[0.99789304,0.0003229199,0.000060890827,0.0005417345,0.0006600415,0.00012379405,0.00008996923,0.000006862261,0.00030073058],"genre_scores_gemma":[0.99872607,0.00014083444,0.00033970174,0.00027011038,0.0001535755,0.0000063503035,0.000031342548,0.000013611762,0.00031843112],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99847484,0.00018878994,0.00074910163,0.00017351175,0.00024829365,0.00016546564],"domain_scores_gemma":[0.99895024,0.000026628837,0.00028492705,0.0001624002,0.0005184224,0.000057368266],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00071160565,0.0001254896,0.0002486137,0.00015291368,0.000017642988,0.000023922277,0.00055440934,0.000094773146,0.00001517506],"category_scores_gemma":[0.00038241132,0.00009608595,0.00011050078,0.00012371514,0.000087224675,0.000011123205,0.00031155572,0.000093595554,0.000007898749],"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":[0.0027062362,0.000074901865,0.014663638,0.000017287222,0.00019691991,0.000013130025,0.00018147516,0.0003284027,0.97997284,0.000022054628,0.0008797849,0.0009433506],"study_design_scores_gemma":[0.0009349898,0.0012327282,0.048929922,0.00009919113,0.0000044739986,0.000063907784,0.00021067467,0.0000049856612,0.93770957,0.00012294938,0.010516279,0.00017033651],"about_ca_topic_score_codex":0.00002241699,"about_ca_topic_score_gemma":0.000106908316,"teacher_disagreement_score":0.04226326,"about_ca_system_score_codex":0.000048480717,"about_ca_system_score_gemma":0.00010434397,"threshold_uncertainty_score":0.39182714},"labels":[],"label_agreement":null},{"id":"W4361302890","doi":"10.1080/10942912.2023.2194576","title":"Food flavor enhancement, preservation, and bio-functionality of ginger ( <i>Zingiber officinale</i> ): a review","year":2023,"lang":"en","type":"review","venue":"International Journal of Food Properties","topic":"Ginger and Zingiberaceae research","field":"Pharmacology, Toxicology and Pharmaceutics","cited_by":57,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Dalhousie University","funders":"","keywords":"Zingiber officinale; Flavor; Gingerol; Food science; Bioavailability; Nutraceutical; Aroma; Functional food; Preservative; Antimicrobial; Curcumin; Traditional medicine; Chemistry; Biology; Medicine; Pharmacology; Biochemistry","score_opus":0.43178995724014324,"score_gpt":0.5076350908195839,"score_spread":0.07584513357944067,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4361302890","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":[0.00087464077,0.99488914,0.000044516968,0.0011388514,0.0017507223,0.0006589223,0.00014446401,0.000021572678,0.00047717846],"genre_scores_gemma":[0.0017158082,0.9955602,0.00007220094,0.00042610138,0.0006892553,0.00006840674,0.000037397334,0.000049550472,0.0013810549],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.99599886,0.0007072867,0.0017678598,0.0002967827,0.00091575336,0.00031344168],"domain_scores_gemma":[0.995874,0.0005703941,0.0014844862,0.00019190871,0.0017149762,0.00016422044],"candidate_categories":["metaepi_narrow"],"consensus_categories":[],"category_scores_codex":[0.002503281,0.00037197777,0.0013742269,0.0004995202,0.00010464892,0.00005466968,0.0008263043,0.00028056046,0.00043777062],"category_scores_gemma":[0.0007402907,0.00026512498,0.00053434935,0.00035239808,0.00023107736,0.000337189,0.00030539348,0.0011923413,0.000043860757],"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":[0.0007082922,0.00079453224,0.00018917995,0.10073943,0.014162635,0.000059696576,0.00061097636,0.000017679076,0.0004309558,0.00096471846,0.029447705,0.8518742],"study_design_scores_gemma":[0.00052130845,0.000789725,0.000011593495,0.032451328,0.0011706179,0.0002370575,0.000021296051,0.000012340741,0.00060134404,0.00023720146,0.9637025,0.0002436929],"about_ca_topic_score_codex":0.000007702638,"about_ca_topic_score_gemma":0.000006849515,"teacher_disagreement_score":0.93425477,"about_ca_system_score_codex":0.00014580345,"about_ca_system_score_gemma":0.0006457023,"threshold_uncertainty_score":0.9999801},"labels":[],"label_agreement":null},{"id":"W4382462712","doi":"10.1080/10942912.2023.2225799","title":"Enhanced functionality of fermented whey protein using water kefir","year":2023,"lang":"en","type":"article","venue":"International Journal of Food Properties","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":"McGill University","funders":"Ministry of Higher Education, Malaysia; King Saud University","keywords":"Kefir; Fermentation; Whey protein; Food science; Chemistry; Lactic acid; Yeast; Solubility; Microorganism; Water activity; Bacteria; Biochemistry; Water content; Biology; Organic chemistry","score_opus":0.037645944238281,"score_gpt":0.2683505123575541,"score_spread":0.2307045681192731,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4382462712","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":[0.99820334,0.000276977,0.0007287858,0.00033626353,0.00023730444,0.00009715746,0.000014768233,0.0000049326427,0.00010049186],"genre_scores_gemma":[0.9990655,0.000040406867,0.000189483,0.000046541263,0.00031080848,0.000007034894,0.0000173726,0.000009648102,0.00031319345],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99899364,0.00005256897,0.00036395216,0.00011524502,0.00035624384,0.00011833221],"domain_scores_gemma":[0.9989631,0.000002458556,0.00021080484,0.000088842244,0.0007025653,0.00003219034],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00029225348,0.00009380056,0.00013810598,0.00010907563,0.000033411146,0.000023197576,0.00024106653,0.000055678778,0.00003253638],"category_scores_gemma":[0.000084074025,0.000058537593,0.00014746744,0.00005209655,0.00007363874,0.00001712423,0.000111721565,0.00007032596,0.000004734853],"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":[0.00057212263,0.00006543509,0.0002104986,0.000014831943,0.00044804226,0.0000023875,0.00009214565,0.00038784865,0.9969342,0.000017190117,0.00004329724,0.0012120147],"study_design_scores_gemma":[0.00040846915,0.00049546076,0.0006330302,0.00007194964,0.000014480146,0.000021662963,0.00007162562,0.00008207258,0.9964126,0.00022417054,0.0014848011,0.00007968373],"about_ca_topic_score_codex":0.0000131479555,"about_ca_topic_score_gemma":0.0000042003767,"teacher_disagreement_score":0.0014415038,"about_ca_system_score_codex":0.000025459352,"about_ca_system_score_gemma":0.00006629425,"threshold_uncertainty_score":0.23870938},"labels":[],"label_agreement":null},{"id":"W4388072336","doi":"10.1080/10942912.2023.2271686","title":"Potential protein phycocyanin: an overview on its properties, extraction, and utilization","year":2023,"lang":"en","type":"article","venue":"International Journal of Food Properties","topic":"Algal biology and biofuel production","field":"Energy","cited_by":36,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Toronto","funders":"Lovely Professional University","keywords":"Phycocyanin; Photosynthesis; Nutraceutical; Cyanobacteria; Pigment; Phycobiliprotein; Spirulina (dietary supplement); Biology; Extraction (chemistry); Biochemistry; Chemistry; Botany; Bacteria; Chromatography; Ecology","score_opus":0.15152477098576955,"score_gpt":0.31572185951239196,"score_spread":0.1641970885266224,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4388072336","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":[0.99186236,0.0037266992,0.000028606966,0.0025608575,0.001311146,0.00015431337,0.000005525972,0.00006756752,0.00028293897],"genre_scores_gemma":[0.9968342,0.0010362668,0.00004363664,0.00015451839,0.0009975345,0.00001114227,0.000013729644,0.000016108608,0.00089286664],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99876857,0.00013798907,0.0003771568,0.00018068815,0.0003995434,0.00013604085],"domain_scores_gemma":[0.9989649,0.0000072182474,0.00026176727,0.00008815698,0.00062227907,0.00005564704],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00034440248,0.00013361392,0.00014492172,0.00022083904,0.00011309883,0.00008453561,0.00022169253,0.000101249636,0.00008525482],"category_scores_gemma":[0.00018343038,0.00008962738,0.000059372458,0.00012364193,0.00006970465,0.00069666887,0.000044935157,0.00020208284,0.000055659733],"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":[0.0026986003,0.0003263935,0.00018607324,0.00010186569,0.00048394315,0.000055686443,0.0010001184,0.0016340098,0.8814839,0.009762565,0.00047516334,0.10179169],"study_design_scores_gemma":[0.0013349944,0.0035138363,0.006619668,0.00064173935,0.00005994746,0.0007617719,0.00056561915,0.0018975119,0.93218917,0.00572677,0.04629167,0.00039728003],"about_ca_topic_score_codex":0.000024262752,"about_ca_topic_score_gemma":0.00001774847,"teacher_disagreement_score":0.10139441,"about_ca_system_score_codex":0.000054541873,"about_ca_system_score_gemma":0.00006320067,"threshold_uncertainty_score":0.36548984},"labels":[],"label_agreement":null},{"id":"W4399716532","doi":"10.1080/10942912.2024.2367063","title":"Comparative analysis of <i>Nigella sativa</i> L. oil extraction processes: impacts on chemical composition, antioxidant and antimicrobial properties","year":2024,"lang":"en","type":"article","venue":"International Journal of Food Properties","topic":"Nigella sativa pharmacological applications","field":"Medicine","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":"Université Laval","funders":"King Saud University","keywords":"Nigella sativa; DPPH; Antimicrobial; Carvacrol; Antioxidant; Chemistry; Thymoquinone; Food science; Gallic acid; Antibacterial activity; Extraction (chemistry); Chloroform; Thymol; Essential oil; Traditional medicine; Chromatography; Bacteria; Organic chemistry; Biology; Medicine","score_opus":0.0454915636611147,"score_gpt":0.3346806977551378,"score_spread":0.28918913409402314,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4399716532","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":[0.9929899,0.0024884283,0.00017930914,0.003174471,0.00018981831,0.00014681586,0.000045014254,0.000030048932,0.00075619825],"genre_scores_gemma":[0.99818325,0.000699055,0.00047435446,0.00027654754,0.00026302133,0.000010683026,0.000012223417,0.000011185821,0.00006969067],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99837923,0.00005959732,0.0006735084,0.00020269719,0.0005567842,0.00012817279],"domain_scores_gemma":[0.9981448,0.00012993561,0.00030950166,0.000083831,0.001226974,0.00010495876],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00019698989,0.00017445971,0.0005108253,0.00054197834,0.00004564048,0.000091098394,0.00016846029,0.00006729707,0.00004795872],"category_scores_gemma":[0.00009279401,0.000109631445,0.00017910295,0.0004952878,0.00024576686,0.00027020532,0.000043247168,0.00030916813,0.0000057420893],"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":[0.0015591912,0.00054869725,0.00038705772,0.00029227533,0.0038893886,0.000026941683,0.0018593457,0.00021671299,0.9889414,0.00015948064,0.00045073286,0.0016688234],"study_design_scores_gemma":[0.00065264193,0.00061152986,0.0016304026,0.0012533161,0.0010327456,0.00036669904,0.0002721243,0.00069354253,0.99240494,0.00004534202,0.00090953964,0.0001272079],"about_ca_topic_score_codex":0.000009379931,"about_ca_topic_score_gemma":0.0000029825196,"teacher_disagreement_score":0.005193343,"about_ca_system_score_codex":0.00013109558,"about_ca_system_score_gemma":0.00025228324,"threshold_uncertainty_score":0.44706404},"labels":[],"label_agreement":null},{"id":"W4401044998","doi":"10.1080/10942912.2024.2377239","title":"Structural interactions of complex proteins with trehalose: mechanisms for improving the multilevel structure and functional properties of lentil-quinoa protein complexes","year":2024,"lang":"en","type":"article","venue":"International Journal of Food Properties","topic":"Seed and Plant Biochemistry","field":"Agricultural and Biological Sciences","cited_by":2,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"McGill University","funders":"Qatar National Library; King Saud University","keywords":"Trehalose; Solubility; Chemistry; Protein digestibility; Pea protein; Conjugate; Chenopodium quinoa; Food science; Chemical engineering; Biophysics; Biochemistry; Organic chemistry; Biology","score_opus":0.05498614743918728,"score_gpt":0.22443331906450242,"score_spread":0.16944717162531514,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4401044998","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":[0.9969613,0.0008594119,0.00013488256,0.0010328443,0.00021884202,0.0003173615,0.00045374432,0.00001025069,0.0000113436845],"genre_scores_gemma":[0.9989523,0.000004684959,0.00059657084,0.000023697512,0.0002805149,0.000014067,0.000022210617,0.0000021562837,0.00010374064],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9990304,0.00002770205,0.00035713086,0.00012614607,0.0003578847,0.00010071658],"domain_scores_gemma":[0.9990954,0.00006284148,0.0002657544,0.000031097166,0.00051461917,0.000030323987],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000113345486,0.00012746551,0.00017249335,0.000032801185,0.000093390416,0.00010051372,0.00023837358,0.000040430114,0.00007212487],"category_scores_gemma":[0.000048350004,0.000038327402,0.00009432715,0.000057011253,0.00015159,0.00021861217,0.000049326958,0.00014911941,1.04240684e-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":[0.00064815895,0.000024846338,0.00006791871,0.00012580775,0.00021391422,0.0000011602928,0.00027216843,0.000026432344,0.98577255,0.0005180507,0.000028079894,0.012300929],"study_design_scores_gemma":[0.00025058788,0.0007534753,0.0027729883,0.0005453288,0.000040085313,0.0002686308,0.0008568724,0.0012446119,0.99209905,0.00076896395,0.00029971192,0.00009970781],"about_ca_topic_score_codex":0.00007698776,"about_ca_topic_score_gemma":0.00008571627,"teacher_disagreement_score":0.012201221,"about_ca_system_score_codex":0.000019346742,"about_ca_system_score_gemma":0.000042471685,"threshold_uncertainty_score":0.1562946},"labels":[],"label_agreement":null},{"id":"W4404236894","doi":"10.1080/10942912.2024.2426666","title":"Characterization of oils and defatted residues of <i>Terminalia catappa</i> L. seed kernels of two varieties","year":2024,"lang":"en","type":"article","venue":"International Journal of Food Properties","topic":"Food Science and Nutritional Studies","field":"Nursing","cited_by":4,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Dalhousie University","funders":"National Institute of Fundamental Studies; King Saud University","keywords":"Terminalia; Chemistry; Botany; Food science; Biology","score_opus":0.029409481315499378,"score_gpt":0.28005175485634554,"score_spread":0.25064227354084617,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4404236894","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":[0.9922692,0.004365469,0.00010293154,0.0020034735,0.0010224562,0.00006873091,0.000074334814,0.000007525558,0.000085885586],"genre_scores_gemma":[0.9991965,0.00031580514,0.00018561039,0.000055553395,0.00018801089,0.0000023183798,0.0000051861057,0.000008819838,0.000042188065],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9985035,0.000055175336,0.0006487189,0.00010462889,0.0005977737,0.00009020781],"domain_scores_gemma":[0.99851894,0.000080785096,0.0004000611,0.000059911577,0.0009118357,0.0000284546],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00032476263,0.000102049074,0.0002740758,0.0002739549,0.000033963253,0.000046553334,0.00023966997,0.000034603123,0.000011299915],"category_scores_gemma":[0.00010945463,0.000074707765,0.00009718624,0.00013847074,0.0003176541,0.0004926224,0.000058542293,0.00009894753,5.650253e-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":[0.0005862914,0.00009719978,0.003457602,0.0002878694,0.00027436094,0.0000064293763,0.0033946733,0.00001036124,0.98885596,0.0005564425,0.000122425,0.00235037],"study_design_scores_gemma":[0.00045603755,0.0010393282,0.012019836,0.0012422553,0.0000722198,0.00009581806,0.00041418392,0.000070875474,0.98232,0.0018405067,0.0003484707,0.000080427766],"about_ca_topic_score_codex":0.00007425064,"about_ca_topic_score_gemma":0.000018398347,"teacher_disagreement_score":0.008562234,"about_ca_system_score_codex":0.000027422357,"about_ca_system_score_gemma":0.00005114291,"threshold_uncertainty_score":0.3046494},"labels":[],"label_agreement":null},{"id":"W4407762958","doi":"10.1080/10942912.2025.2466575","title":"Amino acid profile, peptide size distribution, antioxidant effect, and enzyme inhibitory activities of fava bean ( <i>Vicia fava</i> ) protein hydrolyzates","year":2025,"lang":"en","type":"article","venue":"International Journal of Food Properties","topic":"Protein Hydrolysis and Bioactive Peptides","field":"Biochemistry, Genetics and Molecular Biology","cited_by":8,"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 Manitoba","funders":"Natural Sciences and Engineering Research Council of Canada; Canada Research Chairs","keywords":"Antioxidant; Chemistry; Peptide; Amino acid; Food science; Vicia faba; Enzyme; Biochemistry; Botany; Biology","score_opus":0.004892426633089177,"score_gpt":0.21746260306877002,"score_spread":0.21257017643568085,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4407762958","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":[0.9924266,0.005927982,0.00032539573,0.0003397846,0.0001960408,0.0002851675,0.00010021253,0.000006986984,0.00039187254],"genre_scores_gemma":[0.9984325,0.00023410286,0.00016588616,0.00007713624,0.00025971213,0.000029439807,0.000017995866,0.000012337849,0.000770861],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99863106,0.0001266114,0.00051594543,0.00021395183,0.0003446767,0.0001677507],"domain_scores_gemma":[0.9988671,0.000029937717,0.0004354332,0.00013478792,0.00048239186,0.00005036255],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0003515894,0.00020900082,0.00031307348,0.00006371345,0.000095770025,0.00009075862,0.00031975863,0.00010966758,0.000007813739],"category_scores_gemma":[0.0003613735,0.0001506929,0.00017579057,0.000070214446,0.00027774926,0.000042857286,0.00018711244,0.00016446777,4.792004e-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":[0.0009853579,0.0001302786,0.0013733462,0.00009203007,0.00067075365,0.0000050560534,0.00006615524,0.000014415768,0.9923574,0.000050188566,0.0006810119,0.0035740267],"study_design_scores_gemma":[0.00079993915,0.0014303178,0.0019741615,0.00043763852,0.000052451483,0.000045250166,0.00011867646,0.000023902936,0.9925965,0.00014578503,0.0022231252,0.00015223122],"about_ca_topic_score_codex":0.00003913261,"about_ca_topic_score_gemma":0.000015613034,"teacher_disagreement_score":0.0060059708,"about_ca_system_score_codex":0.0000385415,"about_ca_system_score_gemma":0.00012720328,"threshold_uncertainty_score":0.6145078},"labels":[],"label_agreement":null},{"id":"W4410343768","doi":"10.1080/10942912.2025.2504102","title":"Innovative recyclable pouch in pouch packaging with biodegradable and polyolefin-based films for oxygen and moisture sensitive products","year":2025,"lang":"en","type":"article","venue":"International Journal of Food Properties","topic":"biodegradable polymer synthesis and properties","field":"Materials Science","cited_by":2,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Toronto","funders":"Princess Nourah Bint Abdulrahman University","keywords":"Polyolefin; Pouch; Moisture; Materials science; Oxygen; Pulp and paper industry; Food science; Chemical engineering; Polymer science; Chemistry; Composite material; Organic chemistry; Engineering; Medicine","score_opus":0.02067884951863679,"score_gpt":0.2337114214563204,"score_spread":0.2130325719376836,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4410343768","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":[0.97248447,0.014461222,0.0005681262,0.011540501,0.00034430076,0.00023833738,0.000049985225,0.000014041999,0.00029902917],"genre_scores_gemma":[0.9916895,0.00007748133,0.007123774,0.0006086243,0.00006453719,0.000019983227,0.000002356376,0.000013307983,0.00040045247],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9987552,0.000082066064,0.0004114031,0.00025087554,0.00028927682,0.0002111523],"domain_scores_gemma":[0.9984432,0.00010596664,0.00024499267,0.00009962638,0.0010684228,0.00003782969],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0005259242,0.00018454931,0.00031000716,0.00033298173,0.000111385976,0.00022390523,0.00021577998,0.00006308951,0.000007986391],"category_scores_gemma":[0.0002369915,0.000113158094,0.000026054904,0.00022737368,0.00019947511,0.00036506358,0.00006145991,0.00015437033,5.921671e-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":[0.004180626,0.00016057263,0.0039945384,0.000227944,0.00028041593,0.00002017266,0.0018184963,0.0000481663,0.97143966,0.0011240956,0.00081236876,0.015892943],"study_design_scores_gemma":[0.0011338778,0.00046360918,0.0010405501,0.00091471535,0.000025717569,0.000054386946,0.0011910393,0.00032490224,0.99334687,0.00026740428,0.0010727505,0.00016415503],"about_ca_topic_score_codex":0.00024302691,"about_ca_topic_score_gemma":0.000094411684,"teacher_disagreement_score":0.021907233,"about_ca_system_score_codex":0.00005621844,"about_ca_system_score_gemma":0.00033658033,"threshold_uncertainty_score":0.4614453},"labels":[],"label_agreement":null},{"id":"W4414211700","doi":"10.1080/10942912.2025.2550450","title":"Ultrasonic and microwave technologies are promising for decrystallizing bioactive-rich honey: effect on particle size, sugar and phenolic profiles of honey from different geographical origins in Jordan","year":2025,"lang":"en","type":"article","venue":"International Journal of Food Properties","topic":"Bee Products Chemical Analysis","field":"Agricultural and Biological Sciences","cited_by":1,"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 de Moncton","funders":"Deanship of Research, Jordan University of Science and Technology; Jordan University of Science and Technology; King Saud University; Université de Moncton","keywords":"Rutin; Sugar; Sonication; Catechin; Phenols; Particle size; Reducing sugar; Flavonoid","score_opus":0.015812907745452107,"score_gpt":0.2253010479920232,"score_spread":0.2094881402465711,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4414211700","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":[0.99343026,0.0025522322,0.0000048822412,0.0037269385,0.000052681946,0.00018953311,0.000024921623,0.000013189829,0.0000053619633],"genre_scores_gemma":[0.99946076,0.00023685176,0.00019133257,0.000038569975,0.000050216782,0.000012422529,0.000002555217,0.000001339707,0.0000059399817],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99908054,0.00005343625,0.0003309358,0.00020218271,0.00019476529,0.00013815478],"domain_scores_gemma":[0.999068,0.00046214563,0.00022358427,0.00003556658,0.00018106544,0.00002963037],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00015625203,0.00012977095,0.0003013562,0.0000613653,0.00004795836,0.000070305185,0.00022238558,0.000088627654,0.0000035020184],"category_scores_gemma":[0.0005573239,0.000050024122,0.000079058926,0.00016341454,0.00016224336,0.00011004344,0.000079201025,0.00019596866,8.159726e-8],"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":[0.0004832348,0.00013080523,0.07409591,0.000026181175,0.0002296024,0.0000011678289,0.00008322666,0.0000019461838,0.89880675,0.00018476926,0.0000050026097,0.025951425],"study_design_scores_gemma":[0.0004782571,0.0006348983,0.07031011,0.00043906813,0.00004988017,0.000004431415,0.0006156386,0.000048974638,0.9247216,0.0025573985,0.000051569623,0.00008815636],"about_ca_topic_score_codex":0.00006109365,"about_ca_topic_score_gemma":0.00023254001,"teacher_disagreement_score":0.025914893,"about_ca_system_score_codex":0.000047277117,"about_ca_system_score_gemma":0.000012019736,"threshold_uncertainty_score":0.20399246},"labels":[],"label_agreement":null},{"id":"W7117725418","doi":"10.1080/10942912.2025.2611478","title":"Crystal growth of CO <sub>2</sub> hydrate formed in the system of CO <sub>2</sub> + water + trehalose toward the development of solid carbonated foods","year":2025,"lang":"en","type":"article","venue":"International Journal of Food Properties","topic":"Methane Hydrates and Related Phenomena","field":"Environmental Science","cited_by":2,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Ottawa","funders":"","keywords":"Hydrate; Clathrate hydrate; Subcooling; Crystal growth; Crystal (programming language); Texture (cosmology); Trehalose; Slurry; Crystallization","score_opus":0.017685212477217403,"score_gpt":0.23178789960290994,"score_spread":0.21410268712569253,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W7117725418","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":[0.99671733,0.00033097598,0.00011523892,0.00066251704,0.0003144275,0.0002940336,0.000020035937,0.0000056925037,0.0015397678],"genre_scores_gemma":[0.9996956,0.00007837927,0.00007315847,0.00006615049,0.000033176257,0.00001676225,0.000005706457,0.000013241686,0.00001783255],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9970095,0.00025350435,0.0013476912,0.00016236083,0.0009771694,0.00024977716],"domain_scores_gemma":[0.9988381,0.00010166115,0.00064272,0.00015956213,0.00021190771,0.000046033783],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0012713799,0.00020603131,0.00040682248,0.00022244305,0.00006972951,0.000028403823,0.00092666515,0.00009454476,0.000019361882],"category_scores_gemma":[0.000056651686,0.00009670713,0.00017342278,0.00021904006,0.00030987398,0.00021727679,0.00017313827,0.00030307454,0.000005226667],"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":[0.0005563603,0.00022228659,0.0015026999,0.00014022425,0.0005526033,0.000009971137,0.014380876,0.0016382938,0.9790019,0.00012760842,0.00006678694,0.0018003976],"study_design_scores_gemma":[0.0009728011,0.00036044954,0.0032839773,0.00050600927,0.000053601165,0.000043697877,0.0024684428,0.0005211917,0.9911544,0.0004522895,0.000065618355,0.00011752669],"about_ca_topic_score_codex":0.000043272383,"about_ca_topic_score_gemma":0.000059259513,"teacher_disagreement_score":0.012152503,"about_ca_system_score_codex":0.00022025185,"about_ca_system_score_gemma":0.0001310339,"threshold_uncertainty_score":0.3943602},"labels":[],"label_agreement":null}]}