{"meta":{"query_hash":"bc59e55eadb4","filters":{"venue":"Journal of Food Lipids"},"cohort_total":38,"direct_labels_cover":0,"predictions_cover":38,"exported":38,"export_cap":100000,"truncated":false,"label_status":"direct model label, unvalidated","prediction_status":"machine_predicted_unvalidated (Codex and Gemma teacher distillation)","score_status":"score_only:v0-immature-baseline","snapshot":{"source":"OpenAlex, pinned release, all 482 partitions","release":"2026-06-24","frame_built":"2026-07-12"},"permalink":"https://metacan.xera.ac/q/bc59e55eadb4","api":"https://metacan.xera.ac/api/v1/cohort?venue=Journal+of+Food+Lipids"},"results":[{"id":"W1963928184","doi":"10.1111/j.1745-4522.2005.00029.x","title":"ANTIOXIDANT ACTIVITY OF ALMOND SEED EXTRACT AND ITS FRACTIONS","year":2005,"lang":"en","type":"article","venue":"Journal of Food Lipids","topic":"Nuts composition and effects","field":"Nursing","cited_by":152,"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":"Chemistry; Trolox; Chromatography; DPPH; Proanthocyanidin; Kaempferol; Tannin; Hydroxytyrosol; Hydrolysis; Quercetin; Antioxidant; Acetone; Fractionation; Polyphenol; Food science; Organic chemistry","score_opus":0.016872040838122663,"score_gpt":0.28079509070406733,"score_spread":0.26392304986594467,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1963928184","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":[0.9869442,0.0075259637,0.0023692339,0.0000606623,0.000027857794,0.00003709252,0.0010755558,0.00011861289,0.0018408013],"genre_scores_gemma":[0.98814315,0.001923876,0.0018146266,0.00007456803,0.000021015034,0.000024282686,0.0032060794,0.00002088437,0.004771546],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999616,0.0000057732286,0.0000032920034,0.000010257382,0.000008674953,0.00001032584],"domain_scores_gemma":[0.9999465,0.000007625519,0.0000104891205,0.0000042706847,0.000016911985,0.000014238903],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00004886454,0.0006889422,0.00030497013,0.00064809894,0.00014457191,0.00023303984,0.00008144326,0.00013967216,0.0010633538],"category_scores_gemma":[0.00009903207,0.00008560913,0.00022520388,0.00035190413,0.00007179362,0.00012617934,0.0000949053,0.0002492021,0.00023586288],"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":[0.0002586513,0.000034157263,0.00071149337,0.00011936539,0.000024772044,0.00007447296,0.000024162478,0.000032554817,0.9963799,0.00003434757,0.00005370761,0.002252326],"study_design_scores_gemma":[0.000050511317,0.00083933736,0.054863874,0.000050630297,0.00017428857,0.0005254528,0.00007384897,0.0009235283,0.93711466,0.00013097354,0.0052332766,0.000019708548],"about_ca_topic_score_codex":0.0017515093,"about_ca_topic_score_gemma":0.0014665283,"teacher_disagreement_score":0.0017515093,"about_ca_system_score_codex":0.00017934969,"about_ca_system_score_gemma":0.00016290782,"threshold_uncertainty_score":0.0035572648},"labels":[],"label_agreement":null},{"id":"W1971342062","doi":"10.1111/j.1745-4522.2006.00073.x","title":"ACIDOLYSIS OF SEAL BLUBBER OIL WITH LAURIC ACID","year":2007,"lang":"en","type":"article","venue":"Journal of Food Lipids","topic":"Enzyme Catalysis and Immobilization","field":"Biochemistry, Genetics and Molecular Biology","cited_by":10,"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; Novo Nordisk","keywords":"Blubber; Lauric acid; Lipase; Chemistry; Fatty acid; Seal (emblem); Chromatography; Food science; Biochemistry; Enzyme; Biology; Fishery","score_opus":0.006787059139120717,"score_gpt":0.22883605781206479,"score_spread":0.22204899867294406,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1971342062","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":[0.9942993,0.0008850562,0.0041243,0.000031374555,0.000010563964,0.00001927465,0.000084812586,0.000039623046,0.00050559675],"genre_scores_gemma":[0.992394,0.0007310265,0.0042803064,0.00002930977,0.000004930971,0.000016322369,0.00035615463,0.00002395609,0.0021639005],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99984396,0.000028714134,0.000009892979,0.000021244054,0.000053660366,0.00004250544],"domain_scores_gemma":[0.99993265,0.00001167646,0.000021884118,0.0000073023443,0.000013588741,0.000012824572],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00020689302,0.0005224932,0.00032228808,0.00017234315,0.00009774485,0.00018011626,0.00014769657,0.00022110184,0.0007725261],"category_scores_gemma":[0.00017954252,0.00012705673,0.00025321092,0.00014498744,0.0001323907,0.00020676226,0.00029525478,0.00022680883,0.00036666138],"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":[0.000027352306,0.0000028580826,0.00006299348,0.000009418859,0.0000017028493,0.000014071813,0.000007618697,0.000019173269,0.99952364,0.0000068314857,0.0000024291185,0.00032189742],"study_design_scores_gemma":[0.0000020746859,0.00007048337,0.0005640248,0.0000016515587,0.0000035760393,0.000032803455,0.000008977747,0.00012451482,0.9989423,0.000004368967,0.00024370916,0.000001631236],"about_ca_topic_score_codex":0.0007853699,"about_ca_topic_score_gemma":0.0009347136,"teacher_disagreement_score":0.0007853699,"about_ca_system_score_codex":0.00017452819,"about_ca_system_score_gemma":0.00017730081,"threshold_uncertainty_score":0.0025843978},"labels":[],"label_agreement":null},{"id":"W1979816286","doi":"10.1111/j.1745-4522.2003.tb00024.x","title":"ANTIOXIDANT EFFICACY OF EXTRACTS OF AN EDIBLE RED ALGA (<i>GRATELOUPIA FILICINA</i>) IN LINOLEIC ACID AND FISH OIL","year":2003,"lang":"en","type":"article","venue":"Journal of Food Lipids","topic":"Algal biology and biofuel production","field":"Energy","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":"Memorial University of Newfoundland","funders":"","keywords":"Chemistry; Antioxidant; Butylated hydroxytoluene; TBARS; Linoleic acid; Food science; Peroxide value; Fish oil; Thiobarbituric acid; Conjugated linoleic acid; Fish <Actinopterygii>; Biochemistry; Fatty acid; Lipid peroxidation; Fishery; Biology","score_opus":0.015669836387611418,"score_gpt":0.2416809639874968,"score_spread":0.2260111275998854,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1979816286","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":[0.9984408,0.00083125185,0.00019444284,0.000023069386,0.000006304714,0.0000064296764,0.00006958589,0.000014223334,0.0004139811],"genre_scores_gemma":[0.9981968,0.00047718582,0.0004274905,0.000031002324,0.0000051579655,0.0000059737486,0.00022105635,0.0000045692555,0.0006309007],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999393,0.000011337307,0.000007830619,0.000012630985,0.000011528645,0.000017325736],"domain_scores_gemma":[0.99985397,0.000023072927,0.000050876104,0.000011092897,0.000021089681,0.00003984569],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000120774755,0.0004535271,0.00024174326,0.0002698108,0.00016477799,0.0002245116,0.000121916346,0.00021600151,0.0007376763],"category_scores_gemma":[0.00016076703,0.00012010738,0.00019625449,0.00017718386,0.00014186013,0.00017796423,0.00018069302,0.00024259754,0.00010208137],"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":[0.00043041137,0.000030293435,0.00028203605,0.000059379865,0.000008875796,0.000022308706,0.00001694836,0.000040046103,0.9981998,0.000013132196,0.0000065953277,0.00089010445],"study_design_scores_gemma":[0.000043019492,0.0013882513,0.012157553,0.000021713613,0.00006917282,0.00013638593,0.00006247723,0.0001615495,0.98507184,0.000020224012,0.00086210115,0.000005715395],"about_ca_topic_score_codex":0.000972499,"about_ca_topic_score_gemma":0.001008003,"teacher_disagreement_score":0.000972499,"about_ca_system_score_codex":0.00015829549,"about_ca_system_score_gemma":0.00013079686,"threshold_uncertainty_score":0.0024677515},"labels":[],"label_agreement":null},{"id":"W1984348541","doi":"10.1111/j.1745-4522.2007.00104.x","title":"LIPID CLASS COMPOSITIONS, TOCOPHEROLS AND STEROLS OF TREE NUT OILS EXTRACTED WITH DIFFERENT SOLVENTS","year":2008,"lang":"en","type":"article","venue":"Journal of Food Lipids","topic":"Nuts composition and effects","field":"Nursing","cited_by":172,"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":"Chemistry; Sterol; Stigmasterol; Food science; Chromatography; Campesterol; Tocopherol; Linoleic acid; Gas chromatography; Fatty acid; Cholesterol; Organic chemistry; Biochemistry; Antioxidant; Vitamin E","score_opus":0.017761457645347183,"score_gpt":0.24329168158464,"score_spread":0.22553022393929284,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1984348541","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":[0.98998916,0.0045502614,0.0026356939,0.000033848868,0.000033862136,0.000037796126,0.0009277997,0.00004071902,0.0017508499],"genre_scores_gemma":[0.984429,0.0047298325,0.005340607,0.00008064782,0.000022731065,0.00006309737,0.002670969,0.00006133315,0.0026017763],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99986434,0.000023189445,0.000012991697,0.000024274741,0.000046179906,0.000029028884],"domain_scores_gemma":[0.999783,0.000048384853,0.000043639884,0.000014913613,0.000072667106,0.000037401966],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00017498409,0.0007531303,0.00025578393,0.0012718732,0.00027628563,0.00031016633,0.00014090633,0.00020853106,0.00068104063],"category_scores_gemma":[0.0003254197,0.00019526597,0.0002878727,0.0009312202,0.00020011763,0.0003002022,0.00023604758,0.00032100902,0.00029983895],"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":[0.0002868277,0.000013715978,0.0027673077,0.00007111722,0.0000292973,0.000110967,0.000082492545,0.000057476816,0.99352735,0.000047025387,0.000014359259,0.0029920219],"study_design_scores_gemma":[0.000025197698,0.0004159796,0.072138056,0.00006129517,0.00021533493,0.0004938043,0.00028766482,0.0010281543,0.920982,0.00015548203,0.0041742097,0.000022885686],"about_ca_topic_score_codex":0.0027606348,"about_ca_topic_score_gemma":0.0027723785,"teacher_disagreement_score":0.0027606348,"about_ca_system_score_codex":0.00020554221,"about_ca_system_score_gemma":0.00031332386,"threshold_uncertainty_score":0.0054891706},"labels":[],"label_agreement":null},{"id":"W1985146781","doi":"10.1111/j.1745-4522.2007.00103.x","title":"SHORT‐ AND LONG‐TERM EFFECTS OF CORN OIL ON SERUM LIPID AND LIPOPROTEIN AND VISCERAL ABDOMINAL FAT PAD PARAMETERS OF RATS","year":2008,"lang":"en","type":"article","venue":"Journal of Food Lipids","topic":"Fatty Acid Research and Health","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":"University of Tehran","keywords":"Corn oil; Adipocyte; Abdominal fat; Calorie; Obesity; Fat accumulation; Endocrinology; Internal medicine; Lipoprotein; Lipid profile; Chemistry; Adipose tissue; Pathogenesis; Animal science; Medicine; Biology; Cholesterol","score_opus":0.02446506533778111,"score_gpt":0.28523361667570546,"score_spread":0.26076855133792437,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1985146781","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":[0.9989581,0.00033218382,0.00025964176,0.000029134557,0.000021444075,0.000009155381,0.00019613431,0.000021558946,0.00017271428],"genre_scores_gemma":[0.9933108,0.00054714,0.0007209723,0.00007851875,0.00001932427,0.00007969503,0.000753568,0.000018961353,0.004470968],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9997762,0.000023253191,0.000023040066,0.00004916625,0.000043016193,0.00008542669],"domain_scores_gemma":[0.9992273,0.00007099319,0.00018781089,0.000104158746,0.00010364191,0.0003061063],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00024598645,0.0005892914,0.00054465386,0.0005965198,0.00023602867,0.00033325047,0.00023707743,0.0005264816,0.0011893944],"category_scores_gemma":[0.00026265293,0.0002892044,0.0004459101,0.00027439554,0.00046649197,0.00046753834,0.0003031372,0.0013729093,0.00028906853],"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":[0.024605272,0.002368032,0.0046636467,0.00008832858,0.00010046983,0.00015756396,0.00010130873,0.00014939698,0.96004045,0.000075716765,0.00010880621,0.0075409887],"study_design_scores_gemma":[0.0005466776,0.035687983,0.10726646,0.00002711959,0.00030446655,0.00030185858,0.0005072333,0.0014010691,0.85203654,0.00018966672,0.0016586602,0.00007227161],"about_ca_topic_score_codex":0.0012405077,"about_ca_topic_score_gemma":0.0016413877,"teacher_disagreement_score":0.0012405077,"about_ca_system_score_codex":0.00028073564,"about_ca_system_score_gemma":0.00029208485,"threshold_uncertainty_score":0.0039788485},"labels":[],"label_agreement":null},{"id":"W1989009811","doi":"10.1111/j.1745-4522.2001.tb00186.x","title":"APPLICATION OF SEMIPREPARATIVE RP‐18 HPLC FOR THE PURIFICATION OF SESAMIN AND SESAMOLIN","year":2001,"lang":"en","type":"article","venue":"Journal of Food Lipids","topic":"Sesame and Sesamin Research","field":"Agricultural and Biological Sciences","cited_by":23,"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; Memorial University of Newfoundland","funders":"","keywords":"Sesamin; Chemistry; Lignan; Chromatography; High-performance liquid chromatography; Petroleum ether; Organic chemistry; Food science; Extraction (chemistry)","score_opus":0.05697405938795804,"score_gpt":0.31095353463548564,"score_spread":0.2539794752475276,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1989009811","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":[0.5335578,0.0068642925,0.44452983,0.0006599264,0.00038301654,0.0024376109,0.002563006,0.0020687517,0.006935692],"genre_scores_gemma":[0.4750439,0.0054058093,0.5004587,0.0006145883,0.0002770206,0.0019253758,0.0062254164,0.00045564128,0.009593558],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9995035,0.00009005268,0.00004576535,0.000085102154,0.000215201,0.000060428818],"domain_scores_gemma":[0.9993806,0.00021215537,0.00006497333,0.00010472717,0.00016822788,0.00006932389],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00064766174,0.0012201564,0.0006209349,0.0007265433,0.0004278724,0.0005359524,0.00065310183,0.00038778284,0.0022862288],"category_scores_gemma":[0.0010182987,0.00031486576,0.0003782488,0.00038209243,0.0004502516,0.00042640962,0.0004923578,0.0011492486,0.0018179518],"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":[0.000043034885,0.000034397908,0.00006321081,0.00005136508,0.000007973411,0.00006151712,0.000016144546,0.000041530202,0.99419075,0.000068979476,0.000059043545,0.0053620925],"study_design_scores_gemma":[0.000046661567,0.0005988956,0.0022069644,0.000019913225,0.00003339013,0.00048236267,0.000040050123,0.0010231249,0.9882129,0.00021465651,0.007099136,0.000022125036],"about_ca_topic_score_codex":0.0005815288,"about_ca_topic_score_gemma":0.0012293156,"teacher_disagreement_score":0.0022862288,"about_ca_system_score_codex":0.00026198465,"about_ca_system_score_gemma":0.0006848413,"threshold_uncertainty_score":0.00764817},"labels":[],"label_agreement":null},{"id":"W1992306685","doi":"10.1111/j.1745-4522.2002.tb00213.x","title":"LIPID AND LIPID SOLUBLE COMPONENTS OF GONADS OF GREEN SEA URCHIN (<i>STRONGYLOCENTROTUS DROEBACHIENSIS</i>)","year":2002,"lang":"en","type":"article","venue":"Journal of Food Lipids","topic":"Fatty Acid Research and Health","field":"Nursing","cited_by":27,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Memorial University of Newfoundland","funders":"","keywords":"Strongylocentrotus droebachiensis; Sea urchin; Polyunsaturated fatty acid; Chemistry; Phosphatidylcholine; Fatty acid; Carotenoid; Phosphatidylethanolamine; Food science; Polar; Biochemistry; Phospholipid; Biology; Ecology; Membrane","score_opus":0.03237345263334496,"score_gpt":0.2677197908503329,"score_spread":0.23534633821698792,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1992306685","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":[0.99855655,0.00024038153,0.00011333799,0.000014074121,0.0000039070533,0.0000054519764,0.00047921768,0.000009445521,0.0005775953],"genre_scores_gemma":[0.99654347,0.0002604377,0.00029593077,0.000045938734,0.0000057252614,0.000017343074,0.0010972739,0.000013636122,0.0017201385],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99996436,0.0000031632176,0.0000027231372,0.000012809284,0.000009021091,0.000007849493],"domain_scores_gemma":[0.99984956,0.000013425034,0.00005223568,0.000008116815,0.000029215002,0.000047446778],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000050681097,0.00026417588,0.00015362947,0.0005005689,0.00022027343,0.0002565139,0.00007400147,0.00017663885,0.0011371445],"category_scores_gemma":[0.00011910522,0.00014980568,0.0001623813,0.00023919692,0.00023507126,0.00019375556,0.00020529935,0.0002853699,0.00020786567],"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":[0.00021943984,0.00001576881,0.016369633,0.00006125939,0.000024694493,0.00011281014,0.00010549211,0.000023235307,0.9814455,0.000032398722,0.00003481449,0.0015548979],"study_design_scores_gemma":[0.000018115705,0.00035463792,0.95446926,0.0000092255295,0.000040761508,0.00025271924,0.0002527265,0.00012540552,0.04347203,0.000047070018,0.00094769464,0.000010326597],"about_ca_topic_score_codex":0.0035540338,"about_ca_topic_score_gemma":0.0059378007,"teacher_disagreement_score":0.0035540338,"about_ca_system_score_codex":0.00018757622,"about_ca_system_score_gemma":0.00013899921,"threshold_uncertainty_score":0.0070667267},"labels":[],"label_agreement":null},{"id":"W1994891607","doi":"10.1111/j.1745-4522.2003.tb00007.x","title":"COMPARISON OF THE FRYING STABILITY OF REGULAR AND LOW‐LINOLENIC ACID SOYBEAN OILS","year":2003,"lang":"en","type":"article","venue":"Journal of Food Lipids","topic":"Food Chemistry and Fat Analysis","field":"Agricultural and Biological Sciences","cited_by":15,"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":"Chemistry; Food science; Linolenic acid; Soybean oil; Stability (learning theory); Organic chemistry; Fatty acid; Linoleic acid; Machine learning","score_opus":0.028727168932635046,"score_gpt":0.2413765717277593,"score_spread":0.21264940279512426,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1994891607","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":[0.9988763,0.00032244483,0.0005925984,0.0000065942736,0.0000040615755,0.0000036354645,0.00008335342,0.000008485451,0.000102472804],"genre_scores_gemma":[0.99849594,0.00016648667,0.0007611663,0.000008490175,0.0000028880336,0.000003632043,0.00021957576,0.000011228568,0.0003306893],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998061,0.00003329438,0.000018045253,0.00004533393,0.000059670172,0.000037613845],"domain_scores_gemma":[0.99945635,0.0001223539,0.00018131913,0.000036432717,0.00012866137,0.000074816555],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00046887505,0.00028936108,0.00025204924,0.00036451448,0.00014336017,0.00027871729,0.00009801431,0.00017879954,0.00055491447],"category_scores_gemma":[0.0008627993,0.00009535079,0.00029978348,0.0002190877,0.00013515918,0.00019613888,0.00016601568,0.00031102833,0.00010357097],"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":[0.0011628575,0.000021837886,0.0024562187,0.000040775398,0.000039424314,0.000022025666,0.000042735144,0.00012803407,0.99379265,0.000016223586,0.000008353975,0.0022688112],"study_design_scores_gemma":[0.000022910479,0.0018942344,0.051443733,0.000011262976,0.00015981079,0.000121604426,0.00007504195,0.0012386865,0.9445264,0.00002011768,0.00046955957,0.00001679988],"about_ca_topic_score_codex":0.0029997474,"about_ca_topic_score_gemma":0.0022385877,"teacher_disagreement_score":0.0029997474,"about_ca_system_score_codex":0.00024508892,"about_ca_system_score_gemma":0.00013338389,"threshold_uncertainty_score":0.005964577},"labels":[],"label_agreement":null},{"id":"W1995768746","doi":"10.1111/j.1745-4522.2001.tb00184.x","title":"ANTIOXIDANT ACTIVITY OF EXTRACTS OF PHENOLIC COMPOUNDS FROM RAPESEED OIL CAKES","year":2001,"lang":"en","type":"article","venue":"Journal of Food Lipids","topic":"Phytochemicals and Antioxidant Activities","field":"Medicine","cited_by":35,"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":"Chemistry; Rapeseed; Absorbance; Food science; Antioxidant; Moisture; Water content; Relative humidity; Chromatography; Organic chemistry","score_opus":0.026010270644422205,"score_gpt":0.2683813744404565,"score_spread":0.2423711037960343,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1995768746","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":[0.99763834,0.0013867813,0.00038724896,0.000017549139,0.0000081293065,0.000018506196,0.00019606581,0.00001238118,0.0003350138],"genre_scores_gemma":[0.99537045,0.00085417036,0.0014837156,0.000023426654,0.000012038531,0.000025459238,0.00097591185,0.000012051764,0.0012428521],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999223,0.000015818092,0.000009150506,0.000014812295,0.000018641911,0.000019359397],"domain_scores_gemma":[0.9998005,0.000037823993,0.00004975247,0.000016192516,0.00004827296,0.00004747278],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0001367501,0.0006279728,0.00037610938,0.00076605764,0.00028530514,0.00024376172,0.00011024106,0.00022568493,0.0008259104],"category_scores_gemma":[0.0002458233,0.0001673855,0.000349344,0.00035696366,0.0001921377,0.00020542956,0.00018404674,0.00030958257,0.000175559],"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":[0.00041763549,0.000026078196,0.0004353524,0.000076457094,0.00002080313,0.000057597266,0.000030835858,0.000030827774,0.9979679,0.00001008603,0.000010522605,0.0009157583],"study_design_scores_gemma":[0.00004772392,0.001203297,0.02318944,0.000034358385,0.00012326363,0.00046593175,0.00009733265,0.00023677801,0.9735421,0.000032212018,0.0010145643,0.000013055457],"about_ca_topic_score_codex":0.0010801603,"about_ca_topic_score_gemma":0.0019232834,"teacher_disagreement_score":0.0010801603,"about_ca_system_score_codex":0.00016796171,"about_ca_system_score_gemma":0.00020694865,"threshold_uncertainty_score":0.0027629733},"labels":[],"label_agreement":null},{"id":"W1996988405","doi":"10.1111/j.1745-4522.2004.01143.x","title":"POLYPHENOLICS EXTRACTS FROM LEGUME SEEDS: CORRELATIONS BETWEEN TOTAL ANTIOXIDANT ACTIVITY, TOTAL PHENOLICS CONTENT, TANNINS CONTENT AND ASTRINGENCY","year":2004,"lang":"en","type":"article","venue":"Journal of Food Lipids","topic":"Phytochemicals and Antioxidant Activities","field":"Medicine","cited_by":183,"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":"Chemistry; Vanillin; Tannin; Proanthocyanidin; Condensed tannin; Polyphenol; Hydrolysis; Food science; Phenols; Acetone; Legume; Butanol; Antioxidant; Botany; Ethanol; Organic chemistry","score_opus":0.06135661293111707,"score_gpt":0.2720910030119756,"score_spread":0.2107343900808585,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1996988405","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":[0.9976452,0.0017150043,0.00019407365,0.000010891617,0.0000040239115,0.000005511681,0.00021492506,0.000009835375,0.00020053136],"genre_scores_gemma":[0.9983571,0.00045868414,0.0003508987,0.000019943918,0.0000041044345,0.000004574236,0.00052661996,0.000003141989,0.00027509005],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.999902,0.000018333245,0.000008789026,0.000017113678,0.000033426433,0.00002029135],"domain_scores_gemma":[0.99975675,0.00004172493,0.00007583837,0.000009820089,0.000054939093,0.000060959752],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00015905638,0.00046350315,0.00026183657,0.0007833141,0.00012907725,0.000344726,0.000075182936,0.00020262477,0.0004271161],"category_scores_gemma":[0.00030494484,0.00015452404,0.00025207878,0.00046167386,0.00009913731,0.00015957667,0.00009075816,0.00026094192,0.00010879032],"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":[0.00074017874,0.00014155013,0.034673538,0.00019140211,0.00032329478,0.00012324506,0.00007365063,0.000093831455,0.95827335,0.000018941708,0.000047395904,0.005299585],"study_design_scores_gemma":[0.00002755804,0.0011900488,0.85458535,0.000022448521,0.00025312146,0.0006358044,0.00012602602,0.00069295405,0.14170349,0.000035759473,0.00071258604,0.000014837383],"about_ca_topic_score_codex":0.0027244398,"about_ca_topic_score_gemma":0.004988202,"teacher_disagreement_score":0.0027244398,"about_ca_system_score_codex":0.00014121852,"about_ca_system_score_gemma":0.00012454002,"threshold_uncertainty_score":0.0054172277},"labels":[],"label_agreement":null},{"id":"W1999192051","doi":"10.1111/j.1745-4522.2004.tb00257.x","title":"ANTIOXIDANT ACTIVITIES OF ENZYMATIC EXTRACTS FROM AN EDIBLE SEAWEED <i>SARGASSUM HORNERI</i> USING ESR SPECTROMETRY","year":2004,"lang":"en","type":"article","venue":"Journal of Food Lipids","topic":"Seaweed-derived Bioactive Compounds","field":"Agricultural and Biological Sciences","cited_by":100,"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":"Chemistry; DPPH; Radical; Antioxidant; Scavenging; Proteases; Hydroxyl radical; Hydrolysis; Enzyme; Enzymatic hydrolysis; Alkyl; Food science; Chromatography; Organic chemistry","score_opus":0.033160718873616796,"score_gpt":0.2536286371782534,"score_spread":0.2204679183046366,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1999192051","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":[0.99605453,0.0012822082,0.0019883972,0.000024514151,0.00000590906,0.000009580618,0.00020170437,0.00002347667,0.0004096996],"genre_scores_gemma":[0.9910027,0.0012371877,0.0054598316,0.00003981527,0.0000071327618,0.000014256717,0.00090970204,0.000008724768,0.0013206651],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999341,0.000016244456,0.000010291511,0.000014507241,0.0000150576625,0.000009901563],"domain_scores_gemma":[0.9998702,0.000026793032,0.000045803583,0.000008885106,0.000035093315,0.00001330372],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00018370555,0.00035797854,0.00018094544,0.00024840032,0.000074278614,0.00017936542,0.0000807408,0.00013468124,0.000442295],"category_scores_gemma":[0.00015524357,0.00008272435,0.00014458018,0.00018494304,0.00010195394,0.00012910766,0.00010034818,0.00018579123,0.00009935972],"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":[0.00004474071,0.0000059973436,0.0002638465,0.000028433586,0.000004476096,0.000008806314,0.000008563207,0.000016643726,0.99899715,0.000006031661,0.0000033354372,0.00061194407],"study_design_scores_gemma":[0.0000074807926,0.00019926867,0.00914362,0.000007745793,0.000026191286,0.00008287708,0.000026085743,0.00022216441,0.989764,0.000017473316,0.00049963006,0.0000035838307],"about_ca_topic_score_codex":0.00051288423,"about_ca_topic_score_gemma":0.000773825,"teacher_disagreement_score":0.00051288423,"about_ca_system_score_codex":0.00011269256,"about_ca_system_score_gemma":0.00008528565,"threshold_uncertainty_score":0.0014796257},"labels":[],"label_agreement":null},{"id":"W2002252415","doi":"10.1111/j.1745-4522.2008.00126.x","title":"ANTIOXIDANT ACTIVITY OF ENGLISH WALNUT (<i>JUGLANS REGIA</i> L.)","year":2008,"lang":"en","type":"article","venue":"Journal of Food Lipids","topic":"Nuts composition and effects","field":"Nursing","cited_by":35,"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":"Chemistry; Juglans; Gallic acid; Food science; Antioxidant; Polyphenol; Trolox; Rutin; DPPH; Biochemistry","score_opus":0.016259076890739157,"score_gpt":0.2409333244278227,"score_spread":0.22467424753708354,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2002252415","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":[0.9959662,0.0024780752,0.00034136942,0.0000323768,0.000012640834,0.000010098971,0.0002559288,0.00003881376,0.0008646132],"genre_scores_gemma":[0.9956786,0.00083414605,0.0007408033,0.000089091984,0.000008967978,0.000007958695,0.00077902747,0.000022188426,0.001839137],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99994934,0.000008645123,0.000004739536,0.000013792068,0.000011061236,0.000012409222],"domain_scores_gemma":[0.99991727,0.000009450242,0.000028642393,0.000007307694,0.000018645198,0.000018723456],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00011099334,0.0005607233,0.0002832051,0.00044054707,0.00014744766,0.0002789906,0.00014944415,0.00015612417,0.00078447454],"category_scores_gemma":[0.00010759871,0.00010584398,0.0003224817,0.0002536461,0.00013003926,0.00017469618,0.00017072914,0.00025194374,0.00022743575],"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":[0.00021049037,0.00004828165,0.0007689493,0.000079988204,0.000022622098,0.00004810764,0.000025757088,0.000030840667,0.997271,0.000018191675,0.000023721257,0.0014519846],"study_design_scores_gemma":[0.000058715286,0.0022697092,0.11841005,0.000041463205,0.00035513978,0.00044965022,0.00019607689,0.0005110873,0.8733774,0.00007110195,0.004238097,0.000021573693],"about_ca_topic_score_codex":0.0014830056,"about_ca_topic_score_gemma":0.0017897018,"teacher_disagreement_score":0.0014830056,"about_ca_system_score_codex":0.0001295956,"about_ca_system_score_gemma":0.00010660103,"threshold_uncertainty_score":0.002948761},"labels":[],"label_agreement":null},{"id":"W2003853321","doi":"10.1111/j.1745-4522.2001.tb00185.x","title":"LIPOLYTIC ACTIVITY OF ENZYMES FROM GERMINATING SEEDS OF SESAME (SESAMUM INDICUM L.)","year":2001,"lang":"en","type":"article","venue":"Journal of Food Lipids","topic":"Sesame and Sesamin Research","field":"Agricultural and Biological Sciences","cited_by":12,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Plant Biotechnology Institute; University of Saskatchewan; Memorial University of Newfoundland","funders":"","keywords":"Sesamum; Blubber; Germination; Chemistry; Food science; Hydrolysis; Incubation; Seedling; Lipase; Polyunsaturated fatty acid; Sesame seed; Enzyme; Botany; Fatty acid; Horticulture; Biochemistry; Biology; Raw material; Organic chemistry","score_opus":0.03796645472847957,"score_gpt":0.2687800989603668,"score_spread":0.23081364423188724,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2003853321","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":[0.99634886,0.0015732144,0.0011244678,0.000044174434,0.000013169592,0.000021307322,0.0004098939,0.000022326709,0.00044257738],"genre_scores_gemma":[0.9933868,0.00067090476,0.002024107,0.000049712147,0.000010024881,0.000026882115,0.0024275966,0.00002110255,0.0013828757],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99993,0.000011881183,0.0000084975545,0.00001641692,0.000019066256,0.000014120333],"domain_scores_gemma":[0.99983716,0.00003939208,0.000040564766,0.000014647628,0.000030786854,0.000037509697],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00017048969,0.00054157886,0.00026348289,0.00031251152,0.000085040796,0.00024931855,0.00009414948,0.00015729477,0.0006474797],"category_scores_gemma":[0.0003004032,0.0001466729,0.0002904664,0.00018836698,0.00015723104,0.00022730265,0.00018640573,0.0003925622,0.0002453854],"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":[0.00010960575,0.000010827255,0.00036105866,0.000027658625,0.0000045886645,0.000030683266,0.000013986278,0.00001219621,0.99894315,0.000010617251,0.000005844856,0.00046977194],"study_design_scores_gemma":[0.000031190775,0.00056459685,0.04785604,0.000012627729,0.0000535121,0.00031808825,0.000070335365,0.00041222785,0.9497645,0.000048227652,0.0008573968,0.000011231004],"about_ca_topic_score_codex":0.0010825235,"about_ca_topic_score_gemma":0.0011036274,"teacher_disagreement_score":0.0010825235,"about_ca_system_score_codex":0.00020711348,"about_ca_system_score_gemma":0.00013320366,"threshold_uncertainty_score":0.0021660328},"labels":[],"label_agreement":null},{"id":"W2005428901","doi":"10.1111/j.1745-4522.2007.00100.x","title":"RELATION BETWEEN SENSORY ASTRINGENCY OF EXTRACTS FROM SELECTED TANNIN‐RICH FOODS AND THEIR ANTIOXIDANT ACTIVITY","year":2008,"lang":"en","type":"article","venue":"Journal of Food Lipids","topic":"Phytochemicals and Antioxidant Activities","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":"Memorial University of Newfoundland","funders":"","keywords":"Chemistry; Antioxidant; Tannin; Food science; Sensory system; Sensory analysis; Salivary Proteins; Antioxidant capacity; Polyphenol; Proanthocyanidin; Biochemistry; Saliva; Psychology","score_opus":0.03571448566906108,"score_gpt":0.2586373580760459,"score_spread":0.2229228724069848,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2005428901","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":[0.99799204,0.00093706226,0.00032305223,0.000013983946,0.0000076260535,0.000010523051,0.00017939611,0.000007821842,0.00052857166],"genre_scores_gemma":[0.99856335,0.0003203824,0.00040218825,0.000020611487,0.0000055691926,0.00000827326,0.00022799254,0.0000028420627,0.00044871407],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99987864,0.00003307686,0.000013935704,0.000022843342,0.000036400586,0.000015064641],"domain_scores_gemma":[0.99929833,0.00025274756,0.00017852751,0.000021674827,0.00016615601,0.00008252835],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00031071506,0.0003150375,0.00021043855,0.00073567696,0.0001214697,0.00029370838,0.00006499426,0.00020249073,0.0013454534],"category_scores_gemma":[0.0005413569,0.000121919715,0.0002168759,0.00053187204,0.00015840949,0.00017316297,0.00014232949,0.00045393215,0.00013549998],"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":[0.003104535,0.00046239773,0.06830481,0.00042583735,0.00032123082,0.00022674252,0.0003651459,0.000187766,0.91428554,0.00008947888,0.00011138153,0.012115214],"study_design_scores_gemma":[0.000027737447,0.0036674906,0.81311697,0.00003644225,0.0002354023,0.0003745463,0.00034728818,0.0009602705,0.18026085,0.00013553168,0.000817814,0.000019627161],"about_ca_topic_score_codex":0.0005807168,"about_ca_topic_score_gemma":0.0007850406,"teacher_disagreement_score":0.0013454534,"about_ca_system_score_codex":0.00009164401,"about_ca_system_score_gemma":0.00008303916,"threshold_uncertainty_score":0.004500985},"labels":[],"label_agreement":null},{"id":"W2009191314","doi":"10.1111/j.1745-4522.2006.00048.x","title":"ENZYMATIC ACIDOLYSIS OF EVENING PRIMROSE OIL WITH DOCOSAHEXAENOIC ACID USING RESPONSE SURFACE METHODOLOGY","year":2006,"lang":"en","type":"article","venue":"Journal of Food Lipids","topic":"Enzyme Catalysis and Immobilization","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":"Memorial University of Newfoundland","funders":"","keywords":"Evening Primrose Oil; Evening primrose; Docosahexaenoic acid; Response surface methodology; Chemistry; Candida antarctica; Enzyme; Fatty acid; Chromatography; Food science; Biochemistry; Lipase; Polyunsaturated fatty acid","score_opus":0.02638669382078666,"score_gpt":0.2763787338183668,"score_spread":0.24999203999758016,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2009191314","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":[0.9407357,0.0016029378,0.056057237,0.00008539785,0.000039486415,0.00011060149,0.00030945946,0.00013520752,0.0009239158],"genre_scores_gemma":[0.9063828,0.001959337,0.087021425,0.00005599409,0.000008036291,0.00012518044,0.0008889185,0.00003585768,0.003522485],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99960643,0.00009023785,0.000045993347,0.00006906508,0.00014405699,0.00004421037],"domain_scores_gemma":[0.9998847,0.00003378972,0.000027133618,0.00001477544,0.000025697776,0.0000138306905],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00048385665,0.00092656707,0.0006182115,0.00029546767,0.00009999981,0.0004965166,0.0003045735,0.00035914467,0.00039400713],"category_scores_gemma":[0.00036902825,0.00027343008,0.0006779513,0.00038620547,0.0001988118,0.00020022164,0.0003228656,0.00040919107,0.00042286128],"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":[0.000042080846,0.000011259352,0.00009142058,0.000027889148,0.0000062585063,0.000018517418,0.0000072143043,0.00017075623,0.9982015,0.000011622467,0.0000055408555,0.0014058736],"study_design_scores_gemma":[0.0000048421025,0.00007507041,0.0004894837,0.0000024091287,0.0000056588974,0.000028273933,0.000007953595,0.0014768369,0.9977059,0.000010752104,0.00018888329,0.0000038798194],"about_ca_topic_score_codex":0.0014383477,"about_ca_topic_score_gemma":0.0016875393,"teacher_disagreement_score":0.0014383477,"about_ca_system_score_codex":0.00029412366,"about_ca_system_score_gemma":0.0003093424,"threshold_uncertainty_score":0.0028598905},"labels":[],"label_agreement":null},{"id":"W2014260718","doi":"10.1111/j.1745-4522.2000.tb00160.x","title":"CONCENTRATION OF DOCOSAHEXAENOIC ACID (DHA) FROM ALGAL OIL VIA UREA COMPLEXATION","year":2000,"lang":"en","type":"article","venue":"Journal of Food Lipids","topic":"Fatty Acid Research and Health","field":"Nursing","cited_by":55,"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; Memorial University of Newfoundland","keywords":"Chemistry; Docosahexaenoic acid; Urea; Algae fuel; Yield (engineering); Fatty acid; Food science; Polyunsaturated fatty acid; Biochemistry; Catalysis","score_opus":0.024809317067888973,"score_gpt":0.2924091652712804,"score_spread":0.26759984820339144,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2014260718","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":[0.9845941,0.0010444304,0.012275921,0.00006338818,0.00003270134,0.00007841778,0.00012957086,0.00010124882,0.0016802357],"genre_scores_gemma":[0.98035115,0.0010364128,0.013285626,0.00004226308,0.000010432502,0.00006960911,0.00023246247,0.000049858667,0.0049222517],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99989057,0.000017196133,0.000009933091,0.00002527434,0.00003687889,0.000020264084],"domain_scores_gemma":[0.9998952,0.000018660723,0.000024310057,0.000008813272,0.000033115382,0.00001986992],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00020536572,0.0003567643,0.00030466556,0.00018537327,0.00020027644,0.00030525288,0.0001944761,0.00024817022,0.00091046287],"category_scores_gemma":[0.000256278,0.00016451236,0.00016332307,0.0002207947,0.00014571493,0.0001777765,0.000346401,0.00028854923,0.00039240165],"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":[0.000028197017,0.0000064718565,0.000028924082,0.000017599377,0.0000013845081,0.0000094783845,0.0000073077285,0.000025661411,0.99917275,0.000019509478,0.0000064405417,0.0006762104],"study_design_scores_gemma":[0.0000039920205,0.00005577966,0.00011324509,0.0000019501867,0.0000035297728,0.000011030452,0.0000035125126,0.00018565277,0.9991197,0.0000061500596,0.00049377786,0.000001601097],"about_ca_topic_score_codex":0.0010676236,"about_ca_topic_score_gemma":0.0014980457,"teacher_disagreement_score":0.0010676236,"about_ca_system_score_codex":0.00025376608,"about_ca_system_score_gemma":0.00019042839,"threshold_uncertainty_score":0.0030457973},"labels":[],"label_agreement":null},{"id":"W2014847953","doi":"10.1111/j.1745-4522.2001.tb00201.x","title":"EFFECT OF BROAD BEAN AND PEA PHENOLICS ON THE ACTIVITY OF LIPASE AND LIPOXYGENASE","year":2001,"lang":"en","type":"article","venue":"Journal of Food Lipids","topic":"Phytochemicals and Antioxidant Activities","field":"Medicine","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":"St. Francis Xavier University","funders":"","keywords":"Chemistry; Proanthocyanidin; Lipoxygenase; Lipase; Food science; Polyphenol; Enzyme; Antioxidant; Biochemistry","score_opus":0.014049411918312577,"score_gpt":0.2656730168068905,"score_spread":0.25162360488857793,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2014847953","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":[0.9960984,0.0025162285,0.000330205,0.000045134166,0.000014816639,0.000016346557,0.0002974943,0.000021418851,0.0006599592],"genre_scores_gemma":[0.9968374,0.0006573033,0.0005433825,0.000045678677,0.000009142691,0.000010886867,0.000426776,0.000009091964,0.0014603222],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998061,0.000059407506,0.0000143571615,0.000034245637,0.00003199014,0.00005400847],"domain_scores_gemma":[0.99968624,0.00008601968,0.000045223787,0.000022755592,0.00003795448,0.00012190237],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00022723546,0.000442068,0.00040044347,0.00034072093,0.0001723928,0.00031499122,0.000094839445,0.0002483809,0.0018281528],"category_scores_gemma":[0.00039865862,0.00019936686,0.0002830685,0.00029361376,0.00023977188,0.00022058468,0.00022142546,0.00038848142,0.00033327844],"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":[0.0009846297,0.00008332466,0.00039165653,0.000094719624,0.000024251263,0.000044154367,0.000022478582,0.000041681305,0.9971365,0.000013951692,0.0000185404,0.0011442155],"study_design_scores_gemma":[0.00007512196,0.0028530927,0.031991474,0.000014965776,0.000063362095,0.00018909303,0.000074871066,0.00043239354,0.9631605,0.00004619095,0.0010852277,0.00001377349],"about_ca_topic_score_codex":0.001329253,"about_ca_topic_score_gemma":0.0021263722,"teacher_disagreement_score":0.0018281528,"about_ca_system_score_codex":0.0002562907,"about_ca_system_score_gemma":0.00022008407,"threshold_uncertainty_score":0.006115794},"labels":[],"label_agreement":null},{"id":"W2014989058","doi":"10.1111/j.1745-4522.2004.01134.x","title":"ANTIOXIDANT ACTIVITY OF COMMON BEANS (<i>PHASEOLUS VULGARIS</i> L.)","year":2004,"lang":"en","type":"article","venue":"Journal of Food Lipids","topic":"Phytochemicals and Antioxidant Activities","field":"Medicine","cited_by":90,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"St. Francis Xavier University; Memorial University of Newfoundland","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Chemistry; Phaseolus; TBARS; Catechin; Food science; Antioxidant; Tannin; Thiobarbituric acid; Acetone; Hexanal; Proanthocyanidin; Carotene; Polyphenol; Botany; Biochemistry; Lipid peroxidation","score_opus":0.016159329781259495,"score_gpt":0.2700482076815854,"score_spread":0.2538888779003259,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2014989058","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":[0.99690646,0.001418232,0.0007823214,0.000032935986,0.0000087567805,0.000013956937,0.00028056072,0.000050185427,0.00050649606],"genre_scores_gemma":[0.996442,0.0004286753,0.0012221021,0.000055427663,0.000005325967,0.000009032678,0.0009112755,0.000024171199,0.00090192666],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.999895,0.000021041264,0.0000080113305,0.000027219812,0.00002076028,0.000027969545],"domain_scores_gemma":[0.99982834,0.000021868796,0.000052913434,0.000011397283,0.00003376253,0.000051677638],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00015117724,0.00043195378,0.00030160474,0.0005025163,0.00016583642,0.00029994673,0.0001033212,0.00018370853,0.00038921018],"category_scores_gemma":[0.00015306113,0.00013548358,0.00027477986,0.00023945526,0.00014459093,0.00015385993,0.00014540431,0.00025531417,0.00014307516],"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":[0.00015062254,0.000012148591,0.00024234214,0.000028204193,0.0000085185,0.000014058007,0.000008857771,0.000011569978,0.99918693,0.000006231418,0.000005434269,0.00032487622],"study_design_scores_gemma":[0.000041468407,0.0017992607,0.06445254,0.000020552463,0.00016679049,0.00039347957,0.00010748355,0.0004934452,0.930782,0.00006131778,0.001661633,0.000019992149],"about_ca_topic_score_codex":0.0028142957,"about_ca_topic_score_gemma":0.0030642294,"teacher_disagreement_score":0.0028142957,"about_ca_system_score_codex":0.00027972786,"about_ca_system_score_gemma":0.00014246772,"threshold_uncertainty_score":0.0055958033},"labels":[],"label_agreement":null},{"id":"W2018682760","doi":"10.1111/j.1745-4522.2000.tb00167.x","title":"TOCOPHEROLS AND PHOSPHOLIPIDS ENHANCE THE OXIDATIVE STABILITY OF BORAGE AND EVENING PRIMROSE TRIACYLGLYCEROLS","year":2000,"lang":"en","type":"article","venue":"Journal of Food Lipids","topic":"Edible Oils Quality and Analysis","field":"Chemistry","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":"Memorial University of Newfoundland","funders":"","keywords":"Evening primrose; Chemistry; Evening Primrose Oil; Antioxidant; Tocopherol; TBARS; Phosphatidylcholine; Biochemistry; Food science; Lipid peroxidation; Phospholipid; Vitamin E","score_opus":0.017446775323106244,"score_gpt":0.26861540077952706,"score_spread":0.2511686254564208,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2018682760","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":[0.9968541,0.0015404373,0.0009829414,0.00002002265,0.000013241246,0.00001108354,0.00007378742,0.000015831652,0.0004886563],"genre_scores_gemma":[0.99548113,0.00070109963,0.001998824,0.000030229085,0.0000030793608,0.000006874834,0.00015143875,0.000010628634,0.0016166552],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998846,0.000026614995,0.00001358363,0.000020967072,0.000030845036,0.000023287163],"domain_scores_gemma":[0.99981254,0.000034676115,0.000058029826,0.000017544902,0.0000313666,0.000045909397],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00016453008,0.00031932138,0.00022065915,0.00020300147,0.000100554214,0.00031875537,0.000108082335,0.00023655765,0.00087971933],"category_scores_gemma":[0.00025364125,0.0001387549,0.00017057861,0.0001836497,0.00011390538,0.00021003783,0.00024901092,0.00026084093,0.00019763809],"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":[0.00045842305,0.000013570338,0.00031631143,0.000026565527,0.000012321314,0.000032589363,0.000014867644,0.000015089827,0.99808526,0.000017387012,0.000005410467,0.0010021807],"study_design_scores_gemma":[0.000012256617,0.00036218265,0.0029567718,0.0000051729926,0.000023259416,0.00007248303,0.000023889514,0.0000960094,0.995634,0.000016454262,0.0007944076,0.0000031681302],"about_ca_topic_score_codex":0.00056465296,"about_ca_topic_score_gemma":0.001142535,"teacher_disagreement_score":0.00087971933,"about_ca_system_score_codex":0.0001211777,"about_ca_system_score_gemma":0.0001292296,"threshold_uncertainty_score":0.0029429197},"labels":[],"label_agreement":null},{"id":"W2019468737","doi":"10.1111/j.1745-4522.2003.tb00002.x","title":"LIPASE‐CATALYZED ACIDOLYSIS OF CORN OIL WITH CONJUGATED LINOLEIC ACID IN HEXANE","year":2003,"lang":"en","type":"article","venue":"Journal of Food Lipids","topic":"Fatty Acid Research and Health","field":"Nursing","cited_by":8,"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 Toronto","keywords":"Chemistry; Rhizomucor miehei; Lipase; Interesterified fat; Candida antarctica; Hexane; Conjugated linoleic acid; Corn oil; Catalysis; Organic chemistry; Glyceride; Conjugated system; Linoleic acid; Chromatography; Enzyme; Food science; Triacylglycerol lipase; Fatty acid","score_opus":0.022220902417443598,"score_gpt":0.2811022059095995,"score_spread":0.2588813034921559,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2019468737","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":[0.990008,0.0013449065,0.00655712,0.00006311174,0.000038380855,0.00006545225,0.00021532594,0.00005085423,0.0016568952],"genre_scores_gemma":[0.9888741,0.0012173476,0.004864183,0.000028347333,0.000005575999,0.000027793903,0.00058676145,0.000024232519,0.0043716896],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99986076,0.00002346224,0.000009030639,0.0000193979,0.000041550215,0.000045721106],"domain_scores_gemma":[0.9999181,0.000019219251,0.0000122553565,0.000005582772,0.000022819811,0.00002209196],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00026175845,0.0006054216,0.0002514197,0.00030984686,0.00014730642,0.00027151266,0.00017770904,0.00021235438,0.000822665],"category_scores_gemma":[0.00026982417,0.00017902198,0.00022718887,0.00026409051,0.00021062825,0.00027540931,0.0003417631,0.00038966123,0.000459731],"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":[0.00009750886,0.000008167455,0.000059624446,0.000019490875,0.0000024763283,0.000029859699,0.000016559023,0.000041306277,0.9990619,0.000021073536,0.000005697122,0.000636258],"study_design_scores_gemma":[0.0000075851044,0.000057086432,0.00028331656,0.0000037768282,0.0000035130258,0.000023926994,0.00001593541,0.00025034285,0.99909794,0.0000120284485,0.00024200602,0.0000026172302],"about_ca_topic_score_codex":0.003717443,"about_ca_topic_score_gemma":0.00399896,"teacher_disagreement_score":0.003717443,"about_ca_system_score_codex":0.00035956554,"about_ca_system_score_gemma":0.00043071245,"threshold_uncertainty_score":0.0073916316},"labels":[],"label_agreement":null},{"id":"W2023623863","doi":"10.1111/j.1745-4522.2003.tb00019.x","title":"POTENTIAL ANTIOXIDANT ACTIVITY OF MARINE RED ALGA <i>GRATELOUPIA FILICINA</i> EXTRACTS","year":2003,"lang":"en","type":"article","venue":"Journal of Food Lipids","topic":"Seaweed-derived Bioactive Compounds","field":"Agricultural and Biological Sciences","cited_by":99,"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":"Chemistry; Antioxidant; DPPH; Lipid peroxidation; Linoleic acid; Food science; Chloroform; Tocopherol; Carbon tetrachloride; Scavenging; Superoxide; Biochemistry; Botany; Organic chemistry; Fatty acid; Vitamin E; Biology","score_opus":0.01836179944526759,"score_gpt":0.22053928939690906,"score_spread":0.20217748995164148,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2023623863","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":[0.99532855,0.0031050842,0.0003769493,0.000042973385,0.00001057383,0.000011114882,0.00019850177,0.00002201887,0.0009042103],"genre_scores_gemma":[0.9973609,0.0009623868,0.00060507754,0.00004439542,0.000008862561,0.000005956305,0.00045330077,0.0000039979664,0.0005549732],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99995446,0.000008256495,0.000004953681,0.000009042673,0.000010306365,0.000013022057],"domain_scores_gemma":[0.9999223,0.00001514756,0.000025852867,0.0000063747125,0.000013018099,0.000017347165],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00008649643,0.00056024786,0.00024869322,0.00046573553,0.00020791541,0.00026293105,0.00009836197,0.00020647052,0.00083382684],"category_scores_gemma":[0.00012850668,0.0000783718,0.00020431298,0.00026988256,0.00012829242,0.00019004456,0.00017006347,0.00023877746,0.00010258402],"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":[0.00025844318,0.000033938733,0.0009023307,0.0001640135,0.000017160808,0.00007005621,0.00001969851,0.000062538486,0.9960473,0.00002289102,0.000018877448,0.0023827017],"study_design_scores_gemma":[0.000044783756,0.0012420994,0.043481946,0.00006009623,0.00013268988,0.00051237684,0.00016743861,0.000339394,0.95076144,0.00006793081,0.0031754759,0.000014247532],"about_ca_topic_score_codex":0.0009321553,"about_ca_topic_score_gemma":0.00097338425,"teacher_disagreement_score":0.0009321553,"about_ca_system_score_codex":0.00013772502,"about_ca_system_score_gemma":0.00009695681,"threshold_uncertainty_score":0.0027894974},"labels":[],"label_agreement":null},{"id":"W2027383848","doi":"10.1111/j.1745-4522.2006.00065.x","title":"POTENTIAL ANTIOXIDATIVE EFFECTS OF CACTUS PEAR FRUIT (<i>OPUNTIA FICUS‐INDICA</i>) EXTRACT ON RADICAL SCAVENGING AND DNA DAMAGE REDUCTION IN HUMAN PERIPHERAL LYMPHOCYTES","year":2006,"lang":"en","type":"article","venue":"Journal of Food Lipids","topic":"Botanical Research and Applications","field":"Agricultural and Biological Sciences","cited_by":30,"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":"Konkuk University","keywords":"Chemistry; PEAR; DNA damage; Cactus; Scavenging; DNA; Antioxidant; Adduct; Food science; Biochemistry; Botany; Organic chemistry; Biology","score_opus":0.007626686153431351,"score_gpt":0.23500479535163776,"score_spread":0.22737810919820642,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2027383848","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":[0.9954228,0.0030521548,0.00023954076,0.000047871432,0.000013118386,0.000017357008,0.00014257926,0.000019683119,0.0010447914],"genre_scores_gemma":[0.9967602,0.0013516993,0.000650701,0.000058718782,0.00002451337,0.000017219008,0.00027378884,0.0000033935937,0.00085991423],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999654,0.000008904564,0.000003190795,0.0000063097787,0.0000074880327,0.000008672851],"domain_scores_gemma":[0.999938,0.000017462915,0.000013140242,0.0000034666232,0.000011880394,0.000016033433],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000086737615,0.00044533197,0.00019032293,0.00035746527,0.00015575955,0.00014519926,0.00010250169,0.0002824948,0.0009922902],"category_scores_gemma":[0.00013295887,0.0000768958,0.00014597624,0.00016196379,0.00011006281,0.000106021165,0.00008311013,0.00015836734,0.00011747925],"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":[0.00058479066,0.00010105828,0.00071036513,0.00025157732,0.000018429686,0.00014700582,0.00003519379,0.000048433063,0.99106675,0.00003347091,0.000052516516,0.0069503644],"study_design_scores_gemma":[0.00006637568,0.0041469834,0.049330026,0.00004172845,0.00013522197,0.00062112865,0.00006256809,0.00032385305,0.94213015,0.00004593051,0.0030824847,0.000013645583],"about_ca_topic_score_codex":0.00039433647,"about_ca_topic_score_gemma":0.00040811647,"teacher_disagreement_score":0.0009922902,"about_ca_system_score_codex":0.00006553903,"about_ca_system_score_gemma":0.00007649691,"threshold_uncertainty_score":0.0033195615},"labels":[],"label_agreement":null},{"id":"W2032452441","doi":"10.1111/j.1745-4522.2000.tb00171.x","title":"ANTIOXIDANT ACTIVITY OF CONDENSED TANNINS OF BEACH PEA, CANOLA HULLS, EVENING PRIMROSE, AND FABA BEAN","year":2000,"lang":"en","type":"article","venue":"Journal of Food Lipids","topic":"Phytochemicals and Antioxidant Activities","field":"Medicine","cited_by":81,"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; St. Francis Xavier University","funders":"Natural Sciences and Engineering Research Council of Canada; St. Francis Xavier University","keywords":"Chemistry; Tannin; Canola; Evening primrose; Proanthocyanidin; Catechin; Condensed tannin; Polyphenol; Antioxidant; Sephadex; Food science; Chromatography; Acetone; Botany; Biochemistry; Biology","score_opus":0.015911466376504813,"score_gpt":0.2572066297950142,"score_spread":0.24129516341850937,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2032452441","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":[0.9984688,0.0008366372,0.00018268853,0.000013389577,0.0000020982789,0.0000053421622,0.0001244856,0.000008145584,0.0003582962],"genre_scores_gemma":[0.99667645,0.00042207705,0.000626586,0.000024198433,0.0000023174541,0.0000047027033,0.00053002307,0.0000063022094,0.0017072062],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999602,0.0000067275937,0.0000020758594,0.000008005041,0.00001105544,0.000012003931],"domain_scores_gemma":[0.999889,0.000022301474,0.000019316003,0.0000074288455,0.000025434809,0.00003654706],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00009126091,0.0002740405,0.0002261666,0.00034497865,0.00014528845,0.0002137536,0.00008577182,0.00013280402,0.00080739195],"category_scores_gemma":[0.00018746003,0.00009348389,0.00015623243,0.00024059585,0.00011963918,0.000106372965,0.00009715885,0.0001774016,0.000097785036],"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":[0.0004044024,0.000022300064,0.0012757025,0.000055496148,0.000019023208,0.00003948296,0.000037273316,0.000037474372,0.9969181,0.00001562197,0.0000122821775,0.0011628793],"study_design_scores_gemma":[0.000056938596,0.0013580647,0.16118453,0.000027598955,0.00013400486,0.00033520535,0.00014253442,0.00081577385,0.8336828,0.000054115964,0.0021978891,0.000010620789],"about_ca_topic_score_codex":0.0063647768,"about_ca_topic_score_gemma":0.009671216,"teacher_disagreement_score":0.0063647768,"about_ca_system_score_codex":0.00027575748,"about_ca_system_score_gemma":0.00016372801,"threshold_uncertainty_score":0.012655437},"labels":[],"label_agreement":null},{"id":"W2037975907","doi":"10.1111/j.1745-4522.2007.00090.x","title":"ANTIOXIDANT EFFECT AND DNA PROTECTIVE EFFECT OF VARIOUS ENZYMATIC EXTRACTS FROM <i>PERILLA FRUTESCENS </i>VAR. <i>CRISPA</i>","year":2007,"lang":"en","type":"article","venue":"Journal of Food Lipids","topic":"Natural Products and Biological Research","field":"Medicine","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":"Memorial University of Newfoundland","funders":"Konkuk University","keywords":"Chemistry; DPPH; Perilla frutescens; Antioxidant; Trypsin; Food science; Papain; Enzyme; Biochemistry","score_opus":0.012001669184032856,"score_gpt":0.29586382681937606,"score_spread":0.2838621576353432,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2037975907","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":[0.99357975,0.0036979772,0.0011716879,0.00008000633,0.000025445737,0.000032791908,0.0005579265,0.000059324477,0.0007949409],"genre_scores_gemma":[0.99173814,0.0016280081,0.0028994775,0.00010871065,0.000023280229,0.00004071777,0.0019703605,0.000020057312,0.0015713789],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99981576,0.000023475219,0.00002017066,0.00004019813,0.00006381208,0.000036667476],"domain_scores_gemma":[0.9998276,0.000023625864,0.00005943326,0.000010649976,0.000042377203,0.000036190217],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00023158836,0.0009253654,0.00051973126,0.00077236374,0.00025010447,0.00028903352,0.00028836084,0.0003795904,0.0008645242],"category_scores_gemma":[0.0002018059,0.00016900884,0.00053882133,0.00059347815,0.00016947553,0.0002072154,0.00019663005,0.00052235427,0.00019886224],"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":[0.00007758823,0.000026907377,0.00012653127,0.000056860554,0.000007932451,0.000017951686,0.000008922404,0.000018321609,0.9990767,0.000006942171,0.000009042148,0.0005663286],"study_design_scores_gemma":[0.000019302735,0.0012741634,0.023758633,0.000027540493,0.00008893707,0.0002477432,0.000089553694,0.0002899327,0.9726231,0.000020623906,0.0015456825,0.000014843172],"about_ca_topic_score_codex":0.0014110914,"about_ca_topic_score_gemma":0.0012905747,"teacher_disagreement_score":0.0014110914,"about_ca_system_score_codex":0.0002327381,"about_ca_system_score_gemma":0.00017127128,"threshold_uncertainty_score":0.0028921366},"labels":[],"label_agreement":null},{"id":"W2040249451","doi":"10.1111/j.1745-4522.2003.tb00013.x","title":"SEPARATION OF INDIVIDUAL CATECHINS FROM GREEN TEA USING SILICA GEL COLUMN CHROMATOGRAPHY AND HPLC","year":2003,"lang":"en","type":"article","venue":"Journal of Food Lipids","topic":"Tea Polyphenols and Effects","field":"Medicine","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":"Memorial University of Newfoundland","funders":"","keywords":"Chemistry; Chromatography; Catechin; High-performance liquid chromatography; Fraction (chemistry); Silica gel; Acetic acid; Epicatechin gallate; Epigallocatechin gallate; Methanol; Column chromatography; Solvent; Polyphenol; Organic chemistry; Antioxidant","score_opus":0.024171205269871394,"score_gpt":0.28527288704474796,"score_spread":0.2611016817748766,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2040249451","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":[0.6585857,0.014927321,0.2921375,0.0014083913,0.0005629422,0.0032040721,0.009405461,0.0054384978,0.014330141],"genre_scores_gemma":[0.6315711,0.013822276,0.29561672,0.0015495716,0.00048020817,0.0028262038,0.017648423,0.0011530945,0.03533247],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9996371,0.00003453793,0.000033679706,0.00008492445,0.000087348344,0.00012227292],"domain_scores_gemma":[0.999607,0.000096482734,0.00002426868,0.000051022645,0.00014700544,0.00007418281],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0005049779,0.0014975129,0.0011926236,0.0016518703,0.00079522963,0.0006042162,0.0005131111,0.0004849309,0.0035650865],"category_scores_gemma":[0.0006521639,0.0003791116,0.0008296275,0.0009730796,0.0004831513,0.0005231944,0.00047785862,0.0013210834,0.0029676093],"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":[0.00016729665,0.00008307398,0.00025277908,0.00013882149,0.000030964922,0.00008801859,0.000044070468,0.00018809648,0.9870062,0.00022309653,0.0002759984,0.01150154],"study_design_scores_gemma":[0.00009434228,0.00061997556,0.005200721,0.00004144389,0.00013196528,0.00034475455,0.00006411418,0.0022798632,0.97387654,0.0008547001,0.016451437,0.00004012293],"about_ca_topic_score_codex":0.0027693335,"about_ca_topic_score_gemma":0.003514114,"teacher_disagreement_score":0.0035650865,"about_ca_system_score_codex":0.00061008247,"about_ca_system_score_gemma":0.0011176148,"threshold_uncertainty_score":0.011926353},"labels":[],"label_agreement":null},{"id":"W2043490979","doi":"10.1111/j.1745-4522.2004.tb00267.x","title":"LIPASE‐CATALYZED ACIDOLYSIS OF ALGAL OILS WITH CAPRIC ACID: OPTIMIZATION OF REACTION CONDITIONS USING RESPONSE SURFACE METHODOLGY","year":2004,"lang":"en","type":"article","venue":"Journal of Food Lipids","topic":"Enzyme Catalysis and Immobilization","field":"Biochemistry, Genetics and Molecular Biology","cited_by":9,"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":"Capric Acid; Chemistry; Docosapentaenoic acid; Docosahexaenoic acid; Lipase; Substrate (aquarium); Catalysis; Fatty acid; Algae fuel; Enzyme; Candida antarctica; Response surface methodology; Hydrolysis; Chromatography; Organic chemistry; Polyunsaturated fatty acid; Biodiesel; Lauric acid","score_opus":0.021077231154067465,"score_gpt":0.2834089498636126,"score_spread":0.26233171870954514,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2043490979","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":[0.9514315,0.0023450765,0.044322934,0.00011618833,0.000054197015,0.00016878996,0.00019390494,0.00021518368,0.0011521748],"genre_scores_gemma":[0.9396284,0.0020350935,0.056208424,0.000047144404,0.000013045515,0.00024260166,0.0004075445,0.00006121383,0.0013564904],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99933726,0.00016062502,0.00006363486,0.00011867693,0.00022196183,0.00009784019],"domain_scores_gemma":[0.99982554,0.00006492259,0.000035873323,0.000012568126,0.000042025003,0.000019018269],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0008491733,0.0009994883,0.0007743244,0.00035549217,0.00017034342,0.00051251234,0.0004753608,0.00057832757,0.00039851348],"category_scores_gemma":[0.00047098173,0.000336978,0.0005009856,0.0004958107,0.00026821703,0.0003401074,0.0003335655,0.00048113483,0.0003558553],"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":[0.000042420055,0.000016736394,0.00003257559,0.00004078995,0.0000041256662,0.000012920112,0.000010356396,0.00013341274,0.9989858,0.000011081288,0.000007956973,0.00070185773],"study_design_scores_gemma":[0.0000037447048,0.00004111391,0.00016560931,0.0000016016721,0.0000047347617,0.000010171148,0.000008337828,0.00064742204,0.99894875,0.0000042167067,0.00016066381,0.0000036807608],"about_ca_topic_score_codex":0.0010727303,"about_ca_topic_score_gemma":0.0016247714,"teacher_disagreement_score":0.0010727303,"about_ca_system_score_codex":0.0004123749,"about_ca_system_score_gemma":0.00034450964,"threshold_uncertainty_score":0.004490912},"labels":[],"label_agreement":null},{"id":"W2046419964","doi":"10.1111/j.1745-4522.2000.tb00162.x","title":"LIPID CHARACTERISTICS OF EMU MEAT AND TISSUES","year":2000,"lang":"en","type":"article","venue":"Journal of Food Lipids","topic":"Fatty Acid Research and Health","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":"University of Alberta","funders":"","keywords":"Polyunsaturated fatty acid; Chemistry; Food science; Linoleic acid; Arachidonic acid; Abdominal fat; Docosahexaenoic acid; Phospholipid; Fatty acid; Biochemistry; Biology; Endocrinology; Body weight","score_opus":0.023418390740563913,"score_gpt":0.30275507630194426,"score_spread":0.27933668556138036,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2046419964","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":[0.99881613,0.00024157348,0.0002462385,0.000004988096,0.0000028196696,0.0000063814055,0.0001871348,0.0000048330194,0.00048986694],"genre_scores_gemma":[0.99603695,0.00018787409,0.00082723005,0.000034982186,0.000007973877,0.000032543394,0.0007840572,0.000008600481,0.0020799248],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.9998822,0.000022820408,0.000012198447,0.000036911973,0.000020089026,0.000025780215],"domain_scores_gemma":[0.99981076,0.000037073514,0.000036252823,0.000015241052,0.000066188644,0.000034614666],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00023383064,0.00031881552,0.00020148503,0.0009083045,0.00029849753,0.00031106305,0.0001090061,0.00021662893,0.001584406],"category_scores_gemma":[0.00032954614,0.00017910327,0.00014175953,0.0005738094,0.00021317661,0.00017178648,0.0002485432,0.00016116578,0.00033037816],"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":[0.0031929363,0.00018244763,0.29537928,0.00013811854,0.00008033145,0.0012851738,0.0007224299,0.00015301762,0.67786914,0.00012499612,0.00013984863,0.020732297],"study_design_scores_gemma":[0.000012190519,0.0010165647,0.9561467,0.00001483772,0.000032958753,0.0014127204,0.0004985594,0.0002660107,0.039286394,0.000037603695,0.0012664776,0.000009072245],"about_ca_topic_score_codex":0.0007909114,"about_ca_topic_score_gemma":0.00090901746,"teacher_disagreement_score":0.001584406,"about_ca_system_score_codex":0.0001399129,"about_ca_system_score_gemma":0.000059214362,"threshold_uncertainty_score":0.0053004026},"labels":[],"label_agreement":null},{"id":"W2049752581","doi":"10.1111/j.1745-4522.2002.tb00214.x","title":"LIPIDS AND FATTY ACIDS OF FIVE FRESHWATER FOOD FISHES OF INDIA","year":2002,"lang":"en","type":"article","venue":"Journal of Food Lipids","topic":"Aquaculture Nutrition and Growth","field":"Agricultural and Biological Sciences","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":"Technical University of Nova Scotia; Dalhousie University","funders":"","keywords":"Chemistry; Carp; Fatty acid; Biochemistry; Food science; Capillary gas chromatography; Gas chromatography; Fish <Actinopterygii>; Chromatography; Biology; Fishery","score_opus":0.020842841893872643,"score_gpt":0.204987223037217,"score_spread":0.18414438114334436,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2049752581","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":[0.9988349,0.000047819336,0.000053760672,0.000011547232,0.0000028609438,0.0000068276904,0.00016181485,0.0000050790113,0.0008754567],"genre_scores_gemma":[0.9975769,0.0001296929,0.0004356858,0.00004235179,0.0000036162185,0.00001685891,0.0004392474,0.000004503788,0.0013512777],"study_design_codex":"observational","study_design_gemma":"observational","domain_scores_codex":[0.99987197,0.000008366181,0.000009896578,0.000045006203,0.000027853539,0.00003684066],"domain_scores_gemma":[0.9997882,0.000030036977,0.000046134133,0.000012429155,0.000075945994,0.000047315723],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00011003825,0.00043436687,0.00026036982,0.0020930276,0.0010511737,0.00045991555,0.00026516887,0.00035453503,0.0014496885],"category_scores_gemma":[0.00020615576,0.00036668655,0.00033895537,0.001019177,0.00076927245,0.00017395915,0.0006065944,0.0002263517,0.0003710878],"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":[0.0018686239,0.00017034511,0.5006801,0.00054636336,0.00017697537,0.0016971652,0.006130147,0.00044271175,0.46715268,0.00046316837,0.00031084695,0.020360855],"study_design_scores_gemma":[0.000022521352,0.0005335437,0.982991,0.000025374256,0.000093848284,0.00082487543,0.0026075693,0.00015261157,0.010489681,0.00008817306,0.002141293,0.000029708517],"about_ca_topic_score_codex":0.01894103,"about_ca_topic_score_gemma":0.02330577,"teacher_disagreement_score":0.01894103,"about_ca_system_score_codex":0.00063960004,"about_ca_system_score_gemma":0.00055739935,"threshold_uncertainty_score":0.037661612},"labels":[],"label_agreement":null},{"id":"W2059219229","doi":"10.1111/j.1745-4522.2002.tb00208.x","title":"ANTIOXIDANT ROLE OF CHITOSAN IN A COOKED COD (<i>GADUS MORHUA</i>) MODEL SYSTEM","year":2002,"lang":"en","type":"article","venue":"Journal of Food Lipids","topic":"Meat and Animal Product Quality","field":"Agricultural and Biological Sciences","cited_by":72,"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":"Gadus; Chemistry; TBARS; Chitosan; Antioxidant; Thiobarbituric acid; Food science; Peroxide; Fish <Actinopterygii>; Peroxide value; Lipid oxidation; Biochemistry; Fishery; Organic chemistry; Lipid peroxidation","score_opus":0.033282435966657184,"score_gpt":0.21351322908544898,"score_spread":0.1802307931187918,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2059219229","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":[0.99919385,0.00020816525,0.0003157427,0.000011778516,0.000005853866,0.000005880657,0.000029771736,0.00000790469,0.00022108984],"genre_scores_gemma":[0.9984401,0.0001932247,0.00081576133,0.0000144974365,0.0000021666715,0.0000043180858,0.00007805845,0.0000048826837,0.00044689057],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999397,0.000011965374,0.0000052824403,0.000015589576,0.000013911457,0.000013510466],"domain_scores_gemma":[0.9999043,0.000012287031,0.000024268813,0.000008197012,0.000029751194,0.000021148871],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00014058665,0.00025442865,0.0002000951,0.000109460765,0.00011949609,0.00020165088,0.00015060863,0.00013937282,0.0004522361],"category_scores_gemma":[0.00012882886,0.00009149269,0.00014136889,0.00008061302,0.00013310285,0.00009080205,0.00013014917,0.00016135782,0.00007663512],"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":[0.00012183898,0.000010107653,0.0001398697,0.000029508185,0.0000054453735,0.00001913285,0.000007501147,0.000064963184,0.9992494,0.00001839783,0.000009389249,0.00032441973],"study_design_scores_gemma":[0.000013042775,0.0004934466,0.0016265896,0.0000045071574,0.000031818006,0.000043739416,0.000015004772,0.0005956943,0.99680007,0.000008388162,0.00036319133,0.000004505043],"about_ca_topic_score_codex":0.0049857693,"about_ca_topic_score_gemma":0.003912353,"teacher_disagreement_score":0.0049857693,"about_ca_system_score_codex":0.00025428412,"about_ca_system_score_gemma":0.00020455214,"threshold_uncertainty_score":0.009913504},"labels":[],"label_agreement":null},{"id":"W2065898097","doi":"10.1111/j.1745-4522.2007.00086.x","title":"ANTIOXIDANT ACTIVITY OF EXTRACTS OF <i>MALLOTUS PHILIPPINENSIS</i> FRUIT AND BARK","year":2007,"lang":"en","type":"article","venue":"Journal of Food Lipids","topic":"Phytochemicals and Antioxidant Activities","field":"Medicine","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":"Memorial University of Newfoundland","funders":"","keywords":"Chemistry; Trolox; Bark (sound); Proanthocyanidin; DPPH; Antioxidant; Traditional medicine; Phytochemical; Condensed tannin; Polyphenol; Nutraceutical; Food science; Botany; Organic chemistry; Biochemistry; Biology","score_opus":0.01800281997743868,"score_gpt":0.2670457549002105,"score_spread":0.2490429349227718,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2065898097","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":[0.9904232,0.0061616995,0.0008200311,0.000069618276,0.000018425135,0.000031173484,0.00047488735,0.0000736621,0.0019273637],"genre_scores_gemma":[0.9932787,0.0020580748,0.0018872262,0.000081282225,0.000030315361,0.000023354647,0.0011086841,0.00001742064,0.0015148909],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999459,0.000011088383,0.0000059488807,0.00001051359,0.000016493228,0.000010085801],"domain_scores_gemma":[0.99986744,0.000029060524,0.000036765385,0.000007245584,0.000028788267,0.000030716874],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00011176174,0.0007528641,0.0004166758,0.0009524422,0.0002645489,0.00023290391,0.00014588358,0.00019942447,0.0011479963],"category_scores_gemma":[0.00014787949,0.0001237076,0.0002662397,0.0004154516,0.0001646338,0.00029842157,0.00020078849,0.00033202133,0.00020906184],"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":[0.00022630829,0.000042917578,0.00067598175,0.00030477135,0.000025576399,0.00011009251,0.000042435095,0.00004605297,0.9951373,0.000023438237,0.00003680624,0.0033282826],"study_design_scores_gemma":[0.000060574956,0.0019692346,0.08536222,0.00008364344,0.00023906531,0.00090728444,0.00020681131,0.0004108712,0.9057626,0.000115609946,0.004850975,0.000031091553],"about_ca_topic_score_codex":0.0006884706,"about_ca_topic_score_gemma":0.0009960771,"teacher_disagreement_score":0.0011479963,"about_ca_system_score_codex":0.00013046565,"about_ca_system_score_gemma":0.00014379842,"threshold_uncertainty_score":0.0038403869},"labels":[],"label_agreement":null},{"id":"W2079167709","doi":"10.1111/j.1745-4522.2002.tb00228.x","title":"STRUCTURED LIPIDS: ACIDOLYSIS OF GAMMA‐LINOLENIC ACID‐RICH OILS WITH n‐3 POLYUNSATURATED FATTY ACIDS","year":2002,"lang":"en","type":"article","venue":"Journal of Food Lipids","topic":"Enzyme Catalysis and Immobilization","field":"Biochemistry, Genetics and Molecular Biology","cited_by":17,"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":"Evening Primrose Oil; Evening primrose; Chemistry; Polyunsaturated fatty acid; Eicosapentaenoic acid; Docosahexaenoic acid; Hexane; Food science; Fatty acid; Linolenic acid; Solvent; Organic chemistry; Linoleic acid","score_opus":0.010916949433375022,"score_gpt":0.2185386680527479,"score_spread":0.2076217186193729,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2079167709","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":[0.97964454,0.0016860046,0.015589529,0.0000411991,0.000043477838,0.000091008005,0.0004961751,0.000064318985,0.0023437822],"genre_scores_gemma":[0.9790187,0.0014033485,0.014221044,0.00003626022,0.000006694934,0.00005721008,0.0009350251,0.000034604363,0.0042871693],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99988544,0.000019265657,0.00001038568,0.000030154079,0.000028725051,0.000026040168],"domain_scores_gemma":[0.9999112,0.000014776324,0.00002243816,0.000008753112,0.000018837358,0.00002400086],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00015075374,0.0008069836,0.00023184906,0.0002109432,0.00010585095,0.00023055157,0.00016358025,0.0002779533,0.0006117153],"category_scores_gemma":[0.00014161618,0.00016168435,0.000406026,0.00021282281,0.00014741939,0.00027173926,0.0004138578,0.0002893895,0.00046476605],"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":[0.000042600448,0.0000055551786,0.000042160147,0.000025517464,0.000003773469,0.000023303282,0.000005731202,0.00005251596,0.9992761,0.000011943985,0.0000033136582,0.000507373],"study_design_scores_gemma":[0.0000037008406,0.000055344226,0.0003060317,0.0000054794964,0.0000057454918,0.000025031171,0.000008362025,0.00015148513,0.9991048,0.000012463446,0.0003191983,0.0000023787948],"about_ca_topic_score_codex":0.0007575037,"about_ca_topic_score_gemma":0.0013226048,"teacher_disagreement_score":0.0008069836,"about_ca_system_score_codex":0.0001889709,"about_ca_system_score_gemma":0.00024591893,"threshold_uncertainty_score":0.0020464063},"labels":[],"label_agreement":null},{"id":"W2093679427","doi":"10.1111/j.1745-4522.2000.tb00169.x","title":"CONCENTRATION OF GAMMA LINOLENIC ACID (GLA) FROM BORAGE OIL BY UREA COMPLEXATION: OPTIMIZATION OF REACTION CONDITIONS","year":2000,"lang":"en","type":"article","venue":"Journal of Food Lipids","topic":"Advanced Control Systems Optimization","field":"Engineering","cited_by":23,"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":"Chemistry; Urea; Reaction conditions; Fatty acid; gamma-Linolenic acid; Order of reaction; Response surface methodology; Linolenic acid; Nuclear chemistry; Organic chemistry; Kinetics; Chromatography; Catalysis; Polyunsaturated fatty acid; Reaction rate constant","score_opus":0.006398404170746863,"score_gpt":0.2040540456627064,"score_spread":0.19765564149195955,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2093679427","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":[0.9857211,0.0010431781,0.012014329,0.00004587352,0.000018810515,0.00015128094,0.00012232634,0.00012270361,0.0007604341],"genre_scores_gemma":[0.9665542,0.0013176857,0.030124772,0.000026764677,0.000008697419,0.00022313824,0.0001886426,0.000091824986,0.0014643725],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99949133,0.00009930778,0.000054227443,0.00013009566,0.0001478659,0.0000771465],"domain_scores_gemma":[0.99973303,0.000083596795,0.00008579848,0.000013995149,0.0000547365,0.00002883968],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00068139966,0.00070544996,0.00092509174,0.0002758908,0.00021157466,0.00068205164,0.0003657359,0.0004926496,0.0006711851],"category_scores_gemma":[0.00059612875,0.0003634672,0.0005112494,0.0004278023,0.0002511777,0.00035618574,0.00031148441,0.00041269284,0.00033752332],"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":[0.00012662275,0.000023639725,0.00003772526,0.000056231656,0.000004199358,0.000007809676,0.0000105849995,0.00041502996,0.99834025,0.000013847888,0.0000062330296,0.00095786003],"study_design_scores_gemma":[0.000011896097,0.00019773429,0.00013533725,0.0000030476333,0.000007914917,0.000006735232,0.0000052473497,0.0006777565,0.99869245,0.0000051514057,0.0002530228,0.0000037670702],"about_ca_topic_score_codex":0.0013003938,"about_ca_topic_score_gemma":0.0018060019,"teacher_disagreement_score":0.0013003938,"about_ca_system_score_codex":0.0005461864,"about_ca_system_score_gemma":0.00047918392,"threshold_uncertainty_score":0.0039628744},"labels":[],"label_agreement":null},{"id":"W2098709626","doi":"10.1111/j.1745-4522.2006.00047.x","title":"FUNCTIONAL LIPID CHARACTERISTICS OF CHERRY LAUREL SEEDS (<i>LAUROCERASUS OFFICINALIS</i> ROEM.)","year":2006,"lang":"en","type":"article","venue":"Journal of Food Lipids","topic":"Antioxidant Activity and Oxidative Stress","field":"Medicine","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":"Memorial University of Newfoundland; Plant Biotechnology Institute","funders":"","keywords":"Chemistry; Tocopherol; Food science; Fatty acid; Linoleic acid; Oleic acid; Phospholipid; Botany; Biochemistry; Vitamin E; Antioxidant; Biology","score_opus":0.0170311657864929,"score_gpt":0.23653996655846998,"score_spread":0.2195088007719771,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2098709626","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":[0.99945134,0.0001383524,0.000100501005,0.000006595761,0.0000015588465,0.000002768443,0.00014282383,0.0000049756186,0.00015108672],"genre_scores_gemma":[0.99865925,0.00007316623,0.0003039959,0.000017025022,0.0000016343453,0.000004435368,0.0005045474,0.000007487029,0.00042835984],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99994123,0.0000093516865,0.000006018006,0.000016600457,0.000015053777,0.000011893185],"domain_scores_gemma":[0.99984264,0.000018610586,0.000037679198,0.000008125479,0.000048216516,0.000044689885],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00012378761,0.00029076345,0.00020326779,0.0005350472,0.00016469472,0.00022154099,0.00008293469,0.0001548791,0.00042177868],"category_scores_gemma":[0.00012072421,0.000102483114,0.00021519633,0.00027196293,0.00015345203,0.000171452,0.00013074662,0.00017285744,0.00014668367],"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":[0.00023548314,0.000017030852,0.0034748807,0.000025650865,0.000012212364,0.00006439598,0.000051821953,0.000021200638,0.995226,0.000011798682,0.000007847798,0.000851695],"study_design_scores_gemma":[0.000042535063,0.0010402895,0.6781377,0.00000960317,0.00009941025,0.00097384944,0.0004021798,0.0008331584,0.31729156,0.000047603127,0.0010932048,0.000028799826],"about_ca_topic_score_codex":0.0031115944,"about_ca_topic_score_gemma":0.003056465,"teacher_disagreement_score":0.0031115944,"about_ca_system_score_codex":0.00017903736,"about_ca_system_score_gemma":0.000102777216,"threshold_uncertainty_score":0.006186962},"labels":[],"label_agreement":null},{"id":"W2113068289","doi":"10.1111/j.1745-4522.2004.tb00268.x","title":"ANTIOXIDANT ACTIVITY OF PHENOLIC FRACTIONS OF WHITE BEAN (<i>PHASEOLUS VULGARIS</i>)","year":2004,"lang":"en","type":"article","venue":"Journal of Food Lipids","topic":"Phytochemicals and Antioxidant Activities","field":"Medicine","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":"Memorial University of Newfoundland","funders":"","keywords":"Chemistry; Antioxidant; Phaseolus; Acetone; Fraction (chemistry); Chromatography; Caffeic acid; Phenols; Organic chemistry; Botany","score_opus":0.01748814691617612,"score_gpt":0.27041029747620754,"score_spread":0.2529221505600314,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2113068289","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":[0.99269193,0.0032861226,0.0017487345,0.0000561835,0.000016107622,0.000026949785,0.0008157767,0.000110820314,0.0012473429],"genre_scores_gemma":[0.9923383,0.0011151683,0.0017313311,0.00007152063,0.000015384247,0.000021270102,0.0024521425,0.000046151614,0.0022088687],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99991906,0.000012265249,0.000005619019,0.00002139687,0.00001631479,0.000025309724],"domain_scores_gemma":[0.9998859,0.000013312802,0.000027301408,0.0000068265235,0.000023151077,0.000043540775],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000113221206,0.0006593095,0.0003096912,0.00075140875,0.00020194643,0.000302132,0.00012068669,0.00016941818,0.0006599413],"category_scores_gemma":[0.00015290825,0.00013895641,0.0002808438,0.00038305728,0.0001308026,0.00016566904,0.00013806358,0.00026341205,0.0002329259],"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":[0.00014594052,0.000019285204,0.0002655473,0.000057554567,0.0000129301625,0.000021596801,0.00001355673,0.000019724135,0.99871373,0.000010514976,0.000014280794,0.0007053102],"study_design_scores_gemma":[0.000038590966,0.00083968416,0.045907293,0.000029947272,0.00013497772,0.000327574,0.00008890837,0.0004294771,0.9497441,0.00007379928,0.0023675584,0.000018103101],"about_ca_topic_score_codex":0.0028752226,"about_ca_topic_score_gemma":0.0023640504,"teacher_disagreement_score":0.0028752226,"about_ca_system_score_codex":0.00024164739,"about_ca_system_score_gemma":0.00021556186,"threshold_uncertainty_score":0.00571692},"labels":[],"label_agreement":null},{"id":"W2131956237","doi":"10.1111/j.1745-4522.2007.00081.x","title":"MEASURING OXIDATIVE STABILITY OF STRUCTURED LIPIDS BY PROTON NUCLEAR MAGNETIC RESONANCE","year":2007,"lang":"en","type":"article","venue":"Journal of Food Lipids","topic":"Edible Oils Quality and Analysis","field":"Chemistry","cited_by":9,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Memorial University of Newfoundland","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Chemistry; TBARS; Hexanal; Lipid oxidation; Thiobarbituric acid; Oxidative phosphorylation; Nuclear magnetic resonance spectroscopy; Conjugated system; Proton; Proton magnetic resonance; Spectroscopy; Proton NMR; Fatty acid; Lipid peroxidation; Chromatography; Organic chemistry; Nuclear magnetic resonance; Biochemistry; Antioxidant","score_opus":0.02728268712328222,"score_gpt":0.25054932534769486,"score_spread":0.22326663822441264,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2131956237","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":[0.9838615,0.0016534992,0.013438419,0.000032566408,0.000023880848,0.00002888379,0.00023097679,0.000043102522,0.00068702345],"genre_scores_gemma":[0.9873281,0.0013506265,0.00954827,0.00003733366,0.000012717386,0.000044735112,0.0004024022,0.000014413147,0.001261383],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998385,0.000037513393,0.000010268234,0.000032644333,0.00006065378,0.000020440348],"domain_scores_gemma":[0.99969256,0.000069602866,0.00009510881,0.000021055932,0.00009576191,0.000025866213],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00027596654,0.00036073843,0.00014200184,0.0003101749,0.00010440152,0.00018663709,0.00014381597,0.00022180898,0.0007740072],"category_scores_gemma":[0.00041703956,0.000132369,0.00014037406,0.00024032712,0.00018772706,0.0002662874,0.00023735697,0.00039688472,0.00023828281],"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":[0.00004227095,0.0000041513863,0.00020024525,0.000018883835,0.0000040497234,0.000009020541,0.0000074398363,0.000036040346,0.99902844,0.000008994341,0.00000367397,0.00063674815],"study_design_scores_gemma":[0.0000036888011,0.0002949221,0.005079918,0.000006100882,0.000017715114,0.000083642415,0.00003729702,0.0006801086,0.9933514,0.00003865475,0.00039984286,0.0000066971797],"about_ca_topic_score_codex":0.000444966,"about_ca_topic_score_gemma":0.0005950527,"teacher_disagreement_score":0.0007740072,"about_ca_system_score_codex":0.0001445566,"about_ca_system_score_gemma":0.00010832429,"threshold_uncertainty_score":0.0025892854},"labels":[],"label_agreement":null},{"id":"W2156170754","doi":"10.1111/j.1745-4522.2006.00033.x","title":"POSITIONAL DISTRIBUTION OF FATTY ACIDS IN EGG YOLK LIPIDS","year":2006,"lang":"en","type":"article","venue":"Journal of Food Lipids","topic":"Fatty Acid Research and Health","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":"Memorial University of Newfoundland","funders":"","keywords":"Chemistry; Yolk; Polyunsaturated fatty acid; Lipase; Docosahexaenoic acid; Pancreatic lipase; Biochemistry; Fatty acid; Phospholipase; Chromatography; Enzyme; Food science","score_opus":0.018073538073260634,"score_gpt":0.2943242966032929,"score_spread":0.2762507585300323,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2156170754","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":[0.9741383,0.005799087,0.015208824,0.00005880508,0.000051417155,0.000039550978,0.0011137858,0.0001086684,0.0034815616],"genre_scores_gemma":[0.9854092,0.002164544,0.0074278517,0.000035889225,0.000013584366,0.0000418947,0.0006996872,0.000039832506,0.004167533],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.9997893,0.00003770465,0.000012719259,0.00007346261,0.00004839951,0.000038354552],"domain_scores_gemma":[0.9997421,0.000051884428,0.000042942218,0.000018829685,0.000100356294,0.00004396107],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00019160625,0.00035759463,0.00017498842,0.0010390863,0.000188411,0.00038244593,0.00022290657,0.0002687825,0.0012293414],"category_scores_gemma":[0.00037071653,0.00019074531,0.00011388191,0.0005412274,0.00020499596,0.00023478008,0.0002837816,0.00037510623,0.0005160086],"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":[0.00022460292,0.0000043578298,0.00082827976,0.00004229737,0.000008830788,0.000033993765,0.000029519651,0.00003494837,0.995786,0.000048387832,0.000015185549,0.0029435852],"study_design_scores_gemma":[0.000008028253,0.000084178115,0.0070474953,0.000013118613,0.00002390831,0.00007760075,0.00005343751,0.0005248514,0.99109113,0.000058720474,0.0010101879,0.000007361058],"about_ca_topic_score_codex":0.0017586356,"about_ca_topic_score_gemma":0.0012818902,"teacher_disagreement_score":0.0017586356,"about_ca_system_score_codex":0.00019200987,"about_ca_system_score_gemma":0.00019943892,"threshold_uncertainty_score":0.0041125417},"labels":[],"label_agreement":null},{"id":"W2159032860","doi":"10.1111/j.1745-4522.2002.tb00224.x","title":"EFFECT OF SEA BUCKTHORN (<i>HIPPOPHAE RHAMNOIDES</i> L.) BERRY EXTRACTS ON THE ACTIVITY OF LIPASE AND LIPOXYGENASE","year":2002,"lang":"en","type":"article","venue":"Journal of Food Lipids","topic":"Phytochemical and Pharmacological Studies","field":"Medicine","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":"St. Francis Xavier University","funders":"","keywords":"Chemistry; Lipase; Hippophae rhamnoides; Lipoxygenase; Carotenoid; Berry; Food science; Enzyme; Biochemistry; Botany","score_opus":0.03479016005276267,"score_gpt":0.2904425823811238,"score_spread":0.25565242232836116,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2159032860","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":[0.99845755,0.0006533129,0.00009447355,0.000020290483,0.000006402799,0.000008163044,0.00010813456,0.000011540745,0.0006400639],"genre_scores_gemma":[0.99740076,0.00053468277,0.00048185512,0.000046923607,0.000006379258,0.0000074168556,0.00033758135,0.000008945753,0.0011754795],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99992764,0.00002129671,0.000007014061,0.000014733269,0.000012986562,0.000016310543],"domain_scores_gemma":[0.99983776,0.00003682419,0.0000346932,0.00000905052,0.000025534899,0.000056106343],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00009161798,0.00045252047,0.0003013613,0.0001938594,0.00016768552,0.00022136276,0.0000651479,0.00015197709,0.0010876283],"category_scores_gemma":[0.000148168,0.0001266788,0.00017660094,0.00013915106,0.00015691457,0.00014656036,0.00016030276,0.0002477442,0.00024428032],"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":[0.000740163,0.000051988998,0.0005524734,0.000088000466,0.000014922552,0.00002963911,0.000022638398,0.000032924356,0.99733585,0.000008697286,0.000016614527,0.0011059353],"study_design_scores_gemma":[0.000066204615,0.0037113065,0.05675837,0.00002164408,0.00009521153,0.00018313198,0.00012987414,0.0003227674,0.9371433,0.00002596044,0.0015271613,0.000015056866],"about_ca_topic_score_codex":0.0015143321,"about_ca_topic_score_gemma":0.003098187,"teacher_disagreement_score":0.0015143321,"about_ca_system_score_codex":0.00015511735,"about_ca_system_score_gemma":0.00013330123,"threshold_uncertainty_score":0.003638506},"labels":[],"label_agreement":null},{"id":"W2167596736","doi":"10.1111/j.1745-4522.2000.tb00161.x","title":"A RESEARCH NOTE EVALUATION OF THE VERI‐FRY® PRO FFA‐75 QUICK TEST FOR MEASURING FREE FATTY ACIDS IN DEEP‐FRYING OILS","year":2000,"lang":"en","type":"article","venue":"Journal of Food Lipids","topic":"Edible Oils Quality and Analysis","field":"Chemistry","cited_by":7,"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":"Chemistry; Food science; Identification (biology); Deep frying; Environmentally friendly; Biochemical engineering; Pulp and paper industry; Biological system; Botany; Ecology","score_opus":0.1462006800983316,"score_gpt":0.3791290803194239,"score_spread":0.2329284002210923,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2167596736","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":[0.87973046,0.010060364,0.10044989,0.00063569116,0.00047298035,0.0013480221,0.0013425188,0.0003676904,0.0055924263],"genre_scores_gemma":[0.86462283,0.0033737465,0.1197321,0.00023590907,0.000106850996,0.00043280137,0.0016700746,0.00009837831,0.009727261],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9967391,0.0011787537,0.00021267757,0.00055313134,0.0011792113,0.0001371914],"domain_scores_gemma":[0.9976373,0.000712167,0.0002141843,0.00019044985,0.0010659582,0.0001799743],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0043021548,0.0010663611,0.0004985846,0.0008087788,0.0004952455,0.00062671094,0.0007425252,0.0012629433,0.0014931742],"category_scores_gemma":[0.0028772124,0.00032650956,0.00070027856,0.00047490202,0.00057694956,0.0005951226,0.0003944265,0.00051605527,0.00092282007],"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":[0.0007549832,0.00024414904,0.0016502938,0.0002260636,0.00003521264,0.00012534489,0.00007995943,0.00017315583,0.97659403,0.00013594372,0.00013576908,0.019845234],"study_design_scores_gemma":[0.00007323695,0.010933046,0.004902043,0.000023309229,0.00012225177,0.00058573333,0.00008181977,0.00069592387,0.9781608,0.00006800125,0.0043270527,0.000026913249],"about_ca_topic_score_codex":0.0018341786,"about_ca_topic_score_gemma":0.0019068269,"teacher_disagreement_score":0.0043021548,"about_ca_system_score_codex":0.00037541246,"about_ca_system_score_gemma":0.00078811566,"threshold_uncertainty_score":0.022752285},"labels":[],"label_agreement":null}]}