{"meta":{"query_hash":"85b3c944285d","filters":{"venue":"Japanese Journal of Food Microbiology"},"cohort_total":2,"direct_labels_cover":0,"predictions_cover":2,"exported":2,"export_cap":100000,"truncated":false,"label_status":"direct model label, unvalidated","prediction_status":"machine_predicted_unvalidated (Codex and Gemma teacher distillation)","score_status":"score_only:v0-immature-baseline","snapshot":{"source":"OpenAlex, pinned release, all 482 partitions","release":"2026-06-24","frame_built":"2026-07-12"},"permalink":"https://metacan.xera.ac/q/85b3c944285d","api":"https://metacan.xera.ac/api/v1/cohort?venue=Japanese+Journal+of+Food+Microbiology"},"results":[{"id":"W1582312691","doi":"10.5803/jsfm.25.32","title":"Heat Inactivation of Newcastle Disease Virus (NDV) in Egg Yolk and Its Survivability in Mayonnaise","year":2008,"lang":"en","type":"article","venue":"Japanese Journal of Food Microbiology","topic":"Animal Virus Infections Studies","field":"Agricultural and Biological Sciences","cited_by":0,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"PQ Corporation (Canada)","funders":"","keywords":"Yolk; Newcastle disease; Virus; Food science; Biology; Virology; Specific-pathogen-free; Egg white; Egg albumen; Microbiology; Chemistry","score_opus":0.041152480418105736,"score_gpt":0.23836578720602375,"score_spread":0.197213306787918,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1582312691","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9989631,0.0005687616,0.00017761474,0.000009097201,0.0000034402694,0.0000053184076,0.00004187203,0.0000029362297,0.00022776406],"genre_scores_gemma":[0.99852186,0.0003135267,0.00031221617,0.000011086952,0.0000020781843,0.000006253039,0.00014995477,0.0000023423775,0.00068075245],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999167,0.000012729957,0.000007913458,0.00002955443,0.000015945807,0.000017149301],"domain_scores_gemma":[0.9998665,0.000025206335,0.000042985343,0.000014375332,0.00003140427,0.000019543402],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00015982002,0.00028651624,0.00014358165,0.00016543904,0.00016482246,0.00024868728,0.00010466916,0.00022225651,0.00045255022],"category_scores_gemma":[0.00024362115,0.00010934143,0.00020538314,0.00008361667,0.00025650655,0.00021080466,0.00018850372,0.00021752804,0.00007624157],"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":[0.00013147686,0.000020283303,0.00847747,0.0000388207,0.000009044726,0.00006572449,0.000092973656,0.000053965923,0.99002725,0.000024674599,0.000010352291,0.0010478653],"study_design_scores_gemma":[0.00001432938,0.001776201,0.41694063,0.000014475853,0.000064022795,0.00034724298,0.00038785048,0.00052897853,0.57850164,0.000047634727,0.0013616729,0.000015288455],"about_ca_topic_score_codex":0.0067499047,"about_ca_topic_score_gemma":0.008733715,"teacher_disagreement_score":0.0067499047,"about_ca_system_score_codex":0.00035965827,"about_ca_system_score_gemma":0.00013468959,"threshold_uncertainty_score":0.0134212375},"labels":[],"label_agreement":null},{"id":"W4406091120","doi":"10.5803/jsfm.41.151","title":"Development of Modified LA broth for Selectively Detecting Lactic Acid Bacteria from Foods Containing Various Microorganisms","year":2024,"lang":"en","type":"article","venue":"Japanese Journal of Food Microbiology","topic":"Probiotics and Fermented Foods","field":"Agricultural and Biological Sciences","cited_by":0,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Conestoga Meat Packers (Canada)","funders":"","keywords":"Lactic acid; Microorganism; Bacteria; Food science; Chemistry; Microbiology; Biology; Genetics","score_opus":0.021810202092474612,"score_gpt":0.2333799458199775,"score_spread":0.2115697437275029,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4406091120","genre_codex":"empirical","genre_gemma":"methods","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"methods","genre_consensus":null,"domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.8113866,0.0092717875,0.17147614,0.0005803002,0.00039155455,0.0009701518,0.0012186621,0.0012018093,0.0035029554],"genre_scores_gemma":[0.6549793,0.0047907787,0.3317241,0.00041897545,0.00012641403,0.0010013491,0.0023134127,0.00019819046,0.0044475193],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99904567,0.00026345853,0.00010642677,0.00016696051,0.00030437118,0.00011302136],"domain_scores_gemma":[0.99931145,0.00017115622,0.00016160637,0.000051572362,0.00021920941,0.00008503203],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00068447035,0.0014066269,0.00072816387,0.0008974907,0.00022294205,0.0006292339,0.0007337386,0.0007744594,0.0006389502],"category_scores_gemma":[0.0011028586,0.00038743383,0.00047277263,0.0004331238,0.0002760339,0.00069016713,0.00069772976,0.0007714068,0.0006863601],"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":[0.0000274205,0.000024498582,0.00014746902,0.00007376789,0.0000037218242,0.000035947003,0.000014752481,0.000021480744,0.99787796,0.000015845088,0.000021742911,0.0017354952],"study_design_scores_gemma":[0.0000071362474,0.00029909884,0.001321954,0.000025599156,0.000022022357,0.00023500015,0.000044124445,0.0007987467,0.9956125,0.000017068984,0.0015993043,0.000017409791],"about_ca_topic_score_codex":0.00079319073,"about_ca_topic_score_gemma":0.0014665206,"teacher_disagreement_score":0.0014066269,"about_ca_system_score_codex":0.00014141297,"about_ca_system_score_gemma":0.00034883418,"threshold_uncertainty_score":0.0036198497},"labels":[],"label_agreement":null}]}