{"meta":{"query_hash":"ee50d3bf39a6","filters":{"venue":"Journal of Food Measurement & Characterization"},"cohort_total":42,"direct_labels_cover":1,"predictions_cover":42,"exported":42,"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/ee50d3bf39a6","api":"https://metacan.xera.ac/api/v1/cohort?venue=Journal+of+Food+Measurement+%26+Characterization"},"results":[{"id":"W1972333010","doi":"10.1007/s11694-012-9129-9","title":"Classification of dates varieties and effect of motion blurring on standardized moment features","year":2012,"lang":"en","type":"article","venue":"Journal of Food Measurement & Characterization","topic":"Date Palm Research Studies","field":"Agricultural and Biological Sciences","cited_by":5,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Manitoba","funders":"","keywords":"Classifier (UML); Artificial intelligence; Skewness; Standard deviation; Computer science; Pattern recognition (psychology); Gaussian; Computer vision; Artificial neural network; Mathematics; Statistics","score_opus":0.050358315556908874,"score_gpt":0.26290247976718395,"score_spread":0.21254416421027508,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1972333010","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":[0.99359304,0.00012024779,0.00559576,0.000011524158,0.000012755897,0.000008816502,0.00021206736,0.00004909596,0.0003966418],"genre_scores_gemma":[0.9954058,0.000084178595,0.0037375996,0.000003448338,0.000007760973,0.00000476108,0.00045734365,0.00001748617,0.00028166993],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99975175,0.000045344223,0.000026484617,0.00007890424,0.00004646581,0.000051051255],"domain_scores_gemma":[0.99885833,0.00052116794,0.00014880288,0.00011036988,0.00026383702,0.00009747412],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00062569784,0.0002703902,0.0002834355,0.0010382343,0.00019968362,0.0005424354,0.00011210617,0.000245656,0.0007300802],"category_scores_gemma":[0.0018359369,0.00010859547,0.00039979847,0.0006826385,0.00021921974,0.00043370714,0.00016513802,0.00021839027,0.00028101465],"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":[0.00549682,0.00020404054,0.18847735,0.00021684465,0.00015144696,0.00022668544,0.00040881475,0.006318793,0.5783201,0.00040048186,0.00054631114,0.21923235],"study_design_scores_gemma":[0.000019392932,0.0003472607,0.9167396,0.000013124268,0.00017432164,0.00026354135,0.0002911089,0.027559454,0.053736113,0.00013339013,0.0006901738,0.000032520875],"about_ca_topic_score_codex":0.0016865298,"about_ca_topic_score_gemma":0.0019359398,"teacher_disagreement_score":0.0016865298,"about_ca_system_score_codex":0.00014580625,"about_ca_system_score_gemma":0.00015892282,"threshold_uncertainty_score":0.003353417},"labels":[],"label_agreement":null},{"id":"W2046284106","doi":"10.1007/s11694-012-9126-z","title":"Detection of fusarium damage in Canadian wheat using visible/near-infrared hyperspectral imaging","year":2012,"lang":"en","type":"article","venue":"Journal of Food Measurement & Characterization","topic":"Spectroscopy and Chemometric Analyses","field":"Chemistry","cited_by":44,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":true,"ca_institutions":"","funders":"","keywords":"Hyperspectral imaging; Fusarium; VNIR; False positive paradox; Linear discriminant analysis; Partial least squares regression; Infrared; Near-infrared spectroscopy; Kernel (algebra); Mathematics; Pattern recognition (psychology); Artificial intelligence; Biology; Horticulture; Computer science; Physics; Optics; Statistics","score_opus":0.03366940748179755,"score_gpt":0.2577262295239047,"score_spread":0.22405682204210717,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2046284106","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":[0.99618787,0.00011162158,0.0006543909,0.00005324271,0.0000047566487,0.000014531281,0.0003323214,0.00003399847,0.0026072864],"genre_scores_gemma":[0.9957136,0.00017741606,0.0019414211,0.00003181065,0.000002461823,0.0000067514165,0.0003326869,0.0000069239904,0.0017868646],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998466,0.0000040989203,0.0000029816126,0.000027184538,0.00009134195,0.000027826549],"domain_scores_gemma":[0.9998097,0.00001199423,0.000025038109,0.000005061695,0.00012486444,0.00002338924],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00017457546,0.00023241741,0.00013660881,0.00070373365,0.0009967098,0.000481075,0.0003957534,0.0002602713,0.00066050066],"category_scores_gemma":[0.00025887994,0.00015308871,0.00012823775,0.0006460238,0.00028122237,0.00022876695,0.00018631315,0.00031068307,0.00010261953],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":true,"about_ca_topic_consensus":true,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0005505791,0.00011682306,0.10550107,0.000081353515,0.000040910665,0.00012967638,0.00049996393,0.0016928895,0.8586862,0.00026530636,0.001153209,0.031281825],"study_design_scores_gemma":[0.000016429276,0.000059222355,0.9193593,0.0000082535835,0.000033742082,0.00009094632,0.0004445173,0.0048595313,0.072985366,0.000048151152,0.002070855,0.000023659828],"about_ca_topic_score_codex":0.8787925,"about_ca_topic_score_gemma":0.94879264,"teacher_disagreement_score":0.121207476,"about_ca_system_score_codex":0.004815805,"about_ca_system_score_gemma":0.0027140197,"threshold_uncertainty_score":0.24384254},"labels":[],"label_agreement":null},{"id":"W2343587575","doi":"10.1007/s11694-016-9338-8","title":"Effects of pre-heating temperature and formulation on porosity, moisture content, and fat content of fried batters","year":2016,"lang":"en","type":"article","venue":"Journal of Food Measurement & Characterization","topic":"Food Quality and Safety Studies","field":"Agricultural and Biological Sciences","cited_by":21,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"McGill University","funders":"","keywords":"Porosity; Water content; Food science; Moisture; Chemistry; Rice flour; Materials science; Composite material; Raw material","score_opus":0.06472031071194952,"score_gpt":0.22228852852349756,"score_spread":0.15756821781154806,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2343587575","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":[0.9989047,0.00041292064,0.00025054353,0.00001263058,0.000013695991,0.000015770005,0.0000872088,0.000010186921,0.00029232315],"genre_scores_gemma":[0.9977591,0.0002884568,0.0007906042,0.00002334619,0.0000068122304,0.000015045987,0.0001396366,0.000018625866,0.0009583424],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998247,0.000032817625,0.000022867,0.000046093686,0.000036742887,0.00003679545],"domain_scores_gemma":[0.9995135,0.00019692951,0.00010440034,0.000038846385,0.000092085626,0.000054277956],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00028610218,0.0002996792,0.00028091876,0.0001362777,0.00016450294,0.00027004938,0.00018463221,0.00018483601,0.001833026],"category_scores_gemma":[0.0007700293,0.00021808855,0.00029616288,0.00017076936,0.00022543117,0.00031623576,0.00017452952,0.000507289,0.00024293642],"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":[0.004407071,0.00028754253,0.0015096363,0.00013325899,0.000039951625,0.000074057134,0.00013542478,0.0003576889,0.9884165,0.000034211043,0.00006158042,0.004543169],"study_design_scores_gemma":[0.00002182635,0.0021096678,0.012104255,0.000012961316,0.000082191225,0.000044772078,0.00007060403,0.0005754855,0.9845516,0.000011740681,0.00040191805,0.000012966559],"about_ca_topic_score_codex":0.0011097023,"about_ca_topic_score_gemma":0.0021069138,"teacher_disagreement_score":0.001833026,"about_ca_system_score_codex":0.00018155568,"about_ca_system_score_gemma":0.00016315017,"threshold_uncertainty_score":0.0061320662},"labels":[],"label_agreement":null},{"id":"W2588854603","doi":"10.1007/s11694-016-9463-4","title":"Comparison of the biochemical composition of different Arthrospira platensis strains from Algeria, Chad and the USA","year":2017,"lang":"en","type":"article","venue":"Journal of Food Measurement & Characterization","topic":"Algal biology and biofuel production","field":"Energy","cited_by":87,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"McGill University","funders":"","keywords":"Spirulina (dietary supplement); Phycocyanin; Nutraceutical; Food science; Carotenoid; Phytochemical; Polyphenol; Palmitic acid; Arthrospira; Fatty acid; Biology; Chemistry; Cyanobacteria; Botany; Biochemistry; Bacteria; Raw material","score_opus":0.05816096447594196,"score_gpt":0.2661599668376336,"score_spread":0.20799900236169164,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2588854603","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":[0.9968041,0.00034723192,0.0002722579,0.000054836008,0.000011706544,0.000010378122,0.0012538789,0.000010242872,0.0012353545],"genre_scores_gemma":[0.9935939,0.00044314694,0.0013270853,0.000063695115,0.0000069185603,0.000022655338,0.002928136,0.000008317075,0.0016061686],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99976915,0.000026077421,0.000043072007,0.0000441584,0.000084174215,0.00003348829],"domain_scores_gemma":[0.99975306,0.000033145712,0.000046265923,0.000014949578,0.00011993727,0.000032717093],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00016730827,0.00039034328,0.00022461418,0.0013089896,0.00031641248,0.0004979007,0.00016975193,0.00019630596,0.0005721162],"category_scores_gemma":[0.0003512053,0.00013825,0.00029675275,0.0011621158,0.00013524272,0.00018928017,0.00037697572,0.00022140119,0.00018256583],"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":[0.00023223886,0.00005152358,0.018826941,0.000066291424,0.000047248013,0.00008422669,0.00020013674,0.0000675962,0.9750856,0.000059000577,0.00006293662,0.0052162954],"study_design_scores_gemma":[0.000018701967,0.0005283102,0.6685315,0.000022555585,0.00023158568,0.00074906205,0.0015875765,0.00045260703,0.3237832,0.00007364007,0.0039966493,0.000024620598],"about_ca_topic_score_codex":0.00700097,"about_ca_topic_score_gemma":0.007951987,"teacher_disagreement_score":0.00700097,"about_ca_system_score_codex":0.00019730671,"about_ca_system_score_gemma":0.00037092032,"threshold_uncertainty_score":0.013920486},"labels":[],"label_agreement":null},{"id":"W2623069288","doi":"10.1007/s11694-017-9573-7","title":"Determination of total phenolic content and antioxidant capacity of blueberries using Fourier transformed infrared (FT-IR) spectroscopy and Raman spectroscopy","year":2017,"lang":"en","type":"article","venue":"Journal of Food Measurement & Characterization","topic":"Spectroscopy and Chemometric Analyses","field":"Chemistry","cited_by":24,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of British Columbia","funders":"Natural Sciences and Engineering Research Council of Canada; Mitacs","keywords":"Oxygen radical absorbance capacity; Chemistry; DPPH; Raman spectroscopy; Absorbance; Partial least squares regression; Trolox; Analytical Chemistry (journal); Fourier transform infrared spectroscopy; Antioxidant; Chemometrics; Spectroscopy; Infrared spectroscopy; Chromatography; Organic chemistry; Mathematics; Chemical engineering","score_opus":0.07909947734907757,"score_gpt":0.2757762487625119,"score_spread":0.19667677141343431,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2623069288","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":[0.99192095,0.0016834517,0.004880885,0.0000411659,0.000026236627,0.00003112377,0.00047077742,0.00005364725,0.0008916753],"genre_scores_gemma":[0.9754597,0.0012006495,0.016269354,0.00009530519,0.000025443953,0.00008422566,0.00092937035,0.000034859913,0.0059010074],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9997851,0.000023659402,0.000014030597,0.00008194242,0.00006967918,0.000025544221],"domain_scores_gemma":[0.9997832,0.000033782686,0.000043751075,0.000019542933,0.00009005184,0.000029636507],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0003147334,0.0005231924,0.00052030024,0.00065929815,0.00035729373,0.00038129697,0.00026563546,0.00035580696,0.0008240171],"category_scores_gemma":[0.0002293678,0.00026449517,0.00036291912,0.00063447666,0.00021938662,0.0004784842,0.00020101106,0.0005937455,0.0002118708],"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":[0.00014332123,0.000058245867,0.0014618634,0.00008997462,0.000028958906,0.000026913292,0.00007345875,0.000040224368,0.99568343,0.000032253472,0.000022629314,0.0023387896],"study_design_scores_gemma":[0.000022191043,0.00078933395,0.07923157,0.000015083757,0.00015384669,0.00026161695,0.0001726699,0.0014368905,0.9158178,0.00013452022,0.0019360589,0.000028515475],"about_ca_topic_score_codex":0.0010322684,"about_ca_topic_score_gemma":0.002989335,"teacher_disagreement_score":0.0010322684,"about_ca_system_score_codex":0.00016681591,"about_ca_system_score_gemma":0.00015579893,"threshold_uncertainty_score":0.0027565956},"labels":[],"label_agreement":null},{"id":"W2807857744","doi":"10.1007/s11694-018-9847-8","title":"Effects of chicken myofibrillar protein concentration on protein oxidation and water holding capacity of its heat-induced gels","year":2018,"lang":"en","type":"article","venue":"Journal of Food Measurement & Characterization","topic":"Meat and Animal Product Quality","field":"Agricultural and Biological Sciences","cited_by":34,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Ministry of Education and Child Care","funders":"","keywords":"Chemistry; Myofibril; Hydrogen bond; Water holding capacity; Ascorbic acid; Nuclear chemistry; Lipid oxidation; Chromatography; Food science; Biochemistry; Organic chemistry; Molecule; Antioxidant","score_opus":0.06286519542960414,"score_gpt":0.22869377926239126,"score_spread":0.16582858383278712,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2807857744","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":[0.9984158,0.00047184288,0.00041535913,0.000036094854,0.000019459703,0.000008690577,0.00010085001,0.000015742064,0.0005162433],"genre_scores_gemma":[0.99698013,0.0002659092,0.00070570427,0.000060477327,0.0000095830665,0.00002005035,0.00021870031,0.000017153014,0.0017222918],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99984,0.000033165732,0.000020169977,0.000046247977,0.00002259357,0.000037797974],"domain_scores_gemma":[0.9995359,0.00015513862,0.000079229954,0.000030602027,0.00011156849,0.00008758816],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00023526992,0.00033336424,0.00016709145,0.00013085312,0.00019019449,0.00026157984,0.00017218923,0.00023690931,0.0012878948],"category_scores_gemma":[0.0004295306,0.00023944268,0.00022148289,0.00012079031,0.00027866548,0.0002598597,0.00012959252,0.00045497986,0.00020750605],"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":[0.0012316525,0.000053288615,0.00045713832,0.00006848622,0.000016767974,0.00003299325,0.00006193165,0.000072593284,0.99726355,0.00002579805,0.00003058882,0.00068515947],"study_design_scores_gemma":[0.000011788957,0.00037735637,0.0054921163,0.000004927518,0.000029468416,0.000021177808,0.0000345907,0.0003162843,0.993435,0.0000096696085,0.0002612863,0.000006247838],"about_ca_topic_score_codex":0.0014449842,"about_ca_topic_score_gemma":0.002082606,"teacher_disagreement_score":0.0014449842,"about_ca_system_score_codex":0.00027135375,"about_ca_system_score_gemma":0.00016047312,"threshold_uncertainty_score":0.004308462},"labels":[],"label_agreement":null},{"id":"W2895055902","doi":"10.1007/s11694-018-9937-7","title":"Discrimination of organic and conventional rice by chemometric analysis of NIR spectra: a pilot study","year":2018,"lang":"en","type":"article","venue":"Journal of Food Measurement & Characterization","topic":"Spectroscopy and Chemometric Analyses","field":"Chemistry","cited_by":41,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"McGill University","funders":"Heilongjiang Academy of Agricultural Sciences; Northeast Agricultural University; McGill University","keywords":"Partial least squares regression; Principal component analysis; Near-infrared spectroscopy; Calibration; Principal component regression; Multivariate statistics; Correlation coefficient; Coefficient of determination; Cross-validation; Regression analysis; Standard error; Linear regression; Mean squared error; Statistics; Pattern recognition (psychology); Mathematics; Analytical Chemistry (journal); Artificial intelligence; Chemistry; Computer science; Chromatography; Optics","score_opus":0.04339456119470271,"score_gpt":0.2705328224056802,"score_spread":0.22713826121097752,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2895055902","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":[0.99756026,0.000052349795,0.0021032474,0.000014194605,0.0000063138527,0.0000508693,0.000042343487,0.000009833478,0.00016057596],"genre_scores_gemma":[0.99137515,0.00014963934,0.007584199,0.000041250463,0.000012638174,0.000050933686,0.0001699155,0.0000139809135,0.0006022422],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.9996488,0.00009575371,0.000019795807,0.00009414251,0.00008946003,0.00005199301],"domain_scores_gemma":[0.9995347,0.00017657435,0.000040738865,0.000049545284,0.00013507588,0.000063289],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0012085071,0.0005744912,0.0006010297,0.00033444978,0.00041056314,0.0003925936,0.00034221009,0.000443393,0.0005742093],"category_scores_gemma":[0.0010765966,0.00018195876,0.0005392714,0.00034432297,0.00050488784,0.0004054764,0.00031134964,0.00048153038,0.00019364548],"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":[0.001872406,0.0026130353,0.0047665117,0.000064346896,0.0000366373,0.00009874238,0.00017039754,0.00035891682,0.9806877,0.000052249234,0.000041502983,0.009237658],"study_design_scores_gemma":[0.00034331362,0.040019643,0.083835,0.0000083334835,0.00033363386,0.00086032005,0.00056856964,0.008540298,0.86373234,0.00018093271,0.0015120717,0.00006562505],"about_ca_topic_score_codex":0.0020724435,"about_ca_topic_score_gemma":0.002221247,"teacher_disagreement_score":0.0020724435,"about_ca_system_score_codex":0.00020851515,"about_ca_system_score_gemma":0.00043450602,"threshold_uncertainty_score":0.006391287},"labels":[],"label_agreement":null},{"id":"W2996896630","doi":"10.1007/s11694-019-00360-9","title":"Rapid assessment of pork freshness using miniaturized NIR spectroscopy","year":2020,"lang":"en","type":"article","venue":"Journal of Food Measurement & Characterization","topic":"Spectroscopy and Chemometric Analyses","field":"Chemistry","cited_by":55,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"McGill University","funders":"","keywords":"TBARS; Partial least squares regression; Chemometrics; Mathematics; Chemistry; Food science; Thiobarbituric acid; Linear regression; Near-infrared spectroscopy; Statistics; Chromatography; Biochemistry; Biology; Lipid peroxidation","score_opus":0.08317053818401246,"score_gpt":0.29718842785700156,"score_spread":0.2140178896729891,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2996896630","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":[0.7150945,0.0021303308,0.27415672,0.000316235,0.00033798596,0.00039093144,0.0016995935,0.0018623148,0.0040113446],"genre_scores_gemma":[0.7519818,0.0016932728,0.23583046,0.00049108977,0.00014638815,0.0005056775,0.0013276367,0.00022876401,0.0077949064],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99945027,0.00008157242,0.000017343127,0.00016899216,0.0002469658,0.000034757762],"domain_scores_gemma":[0.9994715,0.00018471663,0.000079081205,0.00005366038,0.00018295275,0.000027976637],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0005782342,0.00056611764,0.0005119045,0.00039127487,0.00017673385,0.0005827375,0.00043368936,0.00048851257,0.0010950508],"category_scores_gemma":[0.0009589481,0.00030400956,0.00030395738,0.00029721909,0.00027574378,0.0006288122,0.00043478856,0.00077212974,0.0005612452],"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":[0.0000979395,0.000039542654,0.0013853522,0.000054359796,0.000017433023,0.000018754077,0.000032410688,0.00013117596,0.98539597,0.000033970162,0.00015352426,0.012639593],"study_design_scores_gemma":[0.0000135606915,0.0006305153,0.033898234,0.00001594102,0.00006201788,0.00028251874,0.00014131483,0.010528732,0.9512453,0.00012718969,0.0030050527,0.000049510032],"about_ca_topic_score_codex":0.00043309652,"about_ca_topic_score_gemma":0.0011091903,"teacher_disagreement_score":0.0010950508,"about_ca_system_score_codex":0.0001944151,"about_ca_system_score_gemma":0.00017268283,"threshold_uncertainty_score":0.0036633015},"labels":[],"label_agreement":null},{"id":"W3021624673","doi":"10.1007/s11694-020-00476-3","title":"Quality assessment of frying oil using short-chain fatty acid profile and infrared spectrum coupled with partial least squares","year":2020,"lang":"en","type":"article","venue":"Journal of Food Measurement & Characterization","topic":"Spectroscopy and Chemometric Analyses","field":"Chemistry","cited_by":9,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Alberta","funders":"Education Department of Sichuan Province","keywords":"Partial least squares regression; Food science; Quality (philosophy); Fatty acid; Chemistry; Spectrum (functional analysis); Infrared; Mathematics; Statistics; Analytical Chemistry (journal); Chromatography; Organic chemistry; Physics; Optics","score_opus":0.09614444350993027,"score_gpt":0.3085091272141066,"score_spread":0.21236468370417633,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3021624673","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":[0.9189384,0.0005547411,0.07955409,0.00003146649,0.000022384826,0.000027339394,0.00024847468,0.00021063852,0.00041250265],"genre_scores_gemma":[0.96873975,0.0002671426,0.029952591,0.000023596021,0.0000065034465,0.00001670957,0.00034414604,0.00004872615,0.00060086773],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9995504,0.00006521712,0.000028520832,0.00009970529,0.0002201198,0.000036102014],"domain_scores_gemma":[0.9994764,0.0000951747,0.000106900385,0.0000318843,0.00026547725,0.000024288174],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00089930586,0.00051663804,0.00040031137,0.0009007873,0.00028504524,0.00048007866,0.00025400016,0.00040399612,0.0004905073],"category_scores_gemma":[0.0010681537,0.00020721758,0.0007871459,0.0006609569,0.00021252838,0.0005076305,0.0003529766,0.0003680421,0.00016312231],"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":[0.0010403157,0.0001262455,0.033859823,0.000188095,0.00026401834,0.000096235504,0.00012777433,0.0042156707,0.8965254,0.00014872929,0.0001392099,0.0632685],"study_design_scores_gemma":[0.00005211844,0.0010299282,0.17889251,0.000018536673,0.0005104883,0.00036362352,0.00022998695,0.13826524,0.67932504,0.00022986328,0.0009857244,0.00009693461],"about_ca_topic_score_codex":0.0037024214,"about_ca_topic_score_gemma":0.005219794,"teacher_disagreement_score":0.0037024214,"about_ca_system_score_codex":0.00023352739,"about_ca_system_score_gemma":0.00023021942,"threshold_uncertainty_score":0.0073617697},"labels":[],"label_agreement":null},{"id":"W3147725913","doi":"10.1007/s11694-021-00898-7","title":"Characterising corn grain using infrared imaging and spectroscopic techniques: a review","year":2021,"lang":"en","type":"review","venue":"Journal of Food Measurement & Characterization","topic":"Spectroscopy and Chemometric Analyses","field":"Chemistry","cited_by":15,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Guelph","funders":"","keywords":"Hyperspectral imaging; Ranging; Grain quality; Environmental science; Materials science; Remote sensing; Agronomy; Computer science; Biology","score_opus":0.08088087618874153,"score_gpt":0.3377580070613545,"score_spread":0.256877130872613,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3147725913","genre_codex":"review","genre_gemma":"review","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"review","genre_consensus":"review","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.00024966864,0.9984181,0.0005355955,0.00011605046,0.0001382575,0.000008055283,0.0000237499,0.000009431449,0.00050112075],"genre_scores_gemma":[0.00090513955,0.99743325,0.0008578434,0.00012486133,0.00013123245,0.000008967322,0.00004041779,0.000002818759,0.0004955408],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.9996265,0.00003191453,0.00004586694,0.00009692019,0.00017023184,0.000028495706],"domain_scores_gemma":[0.999159,0.00036757663,0.00013952533,0.000026871076,0.00026070492,0.000046407185],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0012629662,0.0014481872,0.0016524909,0.003290259,0.00025066693,0.0013425593,0.0012421003,0.0012464111,0.0018197162],"category_scores_gemma":[0.0011351531,0.00056852656,0.0008006781,0.0034945619,0.0006365909,0.0021544665,0.0008503182,0.0013440946,0.0013189078],"study_design_candidate":"not_applicable","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00007037381,0.000126909,0.00030716477,0.019860383,0.00011872948,0.00011534135,0.00004269319,0.000537637,0.009674194,0.0018757529,0.0103055285,0.95696527],"study_design_scores_gemma":[0.00003372112,0.00032907474,0.0029340032,0.0049529467,0.0004907866,0.0014604576,0.00017233555,0.0005836077,0.01066984,0.0024090174,0.9758463,0.00011804113],"about_ca_topic_score_codex":0.001451755,"about_ca_topic_score_gemma":0.0021640873,"teacher_disagreement_score":0.003290259,"about_ca_system_score_codex":0.0005073831,"about_ca_system_score_gemma":0.0012536353,"threshold_uncertainty_score":0.006679237},"labels":[],"label_agreement":null},{"id":"W3196913534","doi":"10.1007/s11694-021-01043-0","title":"EM-ERNet for image-based banana disease recognition","year":2021,"lang":"en","type":"article","venue":"Journal of Food Measurement & Characterization","topic":"Smart Agriculture and AI","field":"Agricultural and Biological Sciences","cited_by":33,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Victoria","funders":"National Natural Science Foundation of China","keywords":"Normalization (sociology); Computer science; Artificial intelligence; Pattern recognition (psychology); Robustness (evolution); Feature extraction; Biology","score_opus":0.05424216655050481,"score_gpt":0.2094881620134739,"score_spread":0.15524599546296908,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3196913534","genre_codex":"methods","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":null,"domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.02481864,0.00075896265,0.9545822,0.00019236654,0.00035141114,0.00011891199,0.0011421953,0.012993345,0.0050419145],"genre_scores_gemma":[0.29539898,0.0008141607,0.6647386,0.0007823732,0.00020612689,0.00030839434,0.005159213,0.000534961,0.032057192],"study_design_codex":"design_other","study_design_gemma":"simulation_or_modeling","domain_scores_codex":[0.999782,0.000034214783,0.000011896362,0.000049506194,0.000084082385,0.000038298826],"domain_scores_gemma":[0.99986565,0.000036984897,0.000011534437,0.000025164425,0.00005046147,0.000010260065],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00042563843,0.00076702447,0.00052595296,0.000720623,0.00019449835,0.00048432505,0.00089315884,0.000951416,0.009815821],"category_scores_gemma":[0.0006767542,0.00017680651,0.00052476116,0.00056445063,0.00015021034,0.00048612052,0.00074288435,0.00049663894,0.005272806],"study_design_candidate":"simulation_or_modeling","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00094414613,0.000257447,0.0011032452,0.00016715388,0.00012320488,0.00024268779,0.000029795801,0.024237243,0.079318956,0.0021273233,0.01771673,0.87373203],"study_design_scores_gemma":[0.000049194685,0.0002355944,0.0024531584,0.000023719742,0.000046197823,0.0005044169,0.000039634546,0.89259255,0.0867392,0.0019394072,0.015344272,0.000032658532],"about_ca_topic_score_codex":0.0019358561,"about_ca_topic_score_gemma":0.0036772946,"teacher_disagreement_score":0.009815821,"about_ca_system_score_codex":0.00021561324,"about_ca_system_score_gemma":0.00042557533,"threshold_uncertainty_score":0.032837152},"labels":[],"label_agreement":null},{"id":"W3197276056","doi":"10.1007/s11694-021-01121-3","title":"Determination of total phenolic contents and antioxidant activities of fruits from wild and creole Carica papaya genotypes in comparison to commercial papaya cultivars","year":2021,"lang":"en","type":"article","venue":"Journal of Food Measurement & Characterization","topic":"Papaya Research and Applications","field":"Medicine","cited_by":13,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Université Laval","funders":"Consejo Nacional de Ciencia y Tecnología","keywords":"Carica; Chemistry; Polyphenol; Kaempferol; Rutin; Flavonols; Quercetin; Food science; Chlorogenic acid; Nutraceutical; Antioxidant; Isorhamnetin; Botany; Biology; Biochemistry","score_opus":0.06401637509804813,"score_gpt":0.30726910336954255,"score_spread":0.2432527282714944,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3197276056","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":[0.9991779,0.00012006804,0.00025188026,0.000008439438,0.0000027072047,0.000003596297,0.00021685251,0.00001023598,0.00020834741],"genre_scores_gemma":[0.99714476,0.000098421064,0.00084657554,0.000015960886,0.0000021345675,0.000011185496,0.00070770376,0.000011402673,0.0011618184],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99993753,0.0000055326077,0.0000054387506,0.000030233658,0.000011164189,0.000010065068],"domain_scores_gemma":[0.9997663,0.000052747317,0.000057281683,0.000023353236,0.000057857716,0.00004249091],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00007557779,0.00026092748,0.00018382962,0.00047236992,0.00021051662,0.00027241863,0.00019964135,0.00022553395,0.0009751841],"category_scores_gemma":[0.00015965596,0.00013223224,0.00020918186,0.00031127155,0.00012936362,0.00020464988,0.00013533779,0.00036739075,0.00012941482],"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":[0.00017426936,0.000047105234,0.0052370788,0.00005651793,0.000025573478,0.00010502318,0.0001261974,0.000021358292,0.9927441,0.000024007133,0.00001498709,0.001423715],"study_design_scores_gemma":[0.00002000548,0.0005903387,0.5484465,0.000012131438,0.00021322882,0.0009885804,0.000513165,0.00065065175,0.44708946,0.00010017375,0.0013535765,0.000022198918],"about_ca_topic_score_codex":0.0013875253,"about_ca_topic_score_gemma":0.0017344104,"teacher_disagreement_score":0.0013875253,"about_ca_system_score_codex":0.00010710979,"about_ca_system_score_gemma":0.0000662182,"threshold_uncertainty_score":0.003262341},"labels":[],"label_agreement":null},{"id":"W4281705692","doi":"10.1007/s11694-022-01464-5","title":"Non-Destructive Quality Monitoring of Flaxseed During Storage","year":2022,"lang":"en","type":"article","venue":"Journal of Food Measurement & Characterization","topic":"Spectroscopy and Chemometric Analyses","field":"Chemistry","cited_by":9,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Manitoba","funders":"","keywords":"Partial least squares regression; Calibration; Principal component analysis; Cross-validation; Linear discriminant analysis; Predictive modelling; Mathematics; Relative humidity; Coefficient of determination; Mean squared prediction error; Chemistry; Statistics; Analytical Chemistry (journal); Chromatography; Physics; Meteorology","score_opus":0.045469357880147526,"score_gpt":0.27816198431594646,"score_spread":0.23269262643579894,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4281705692","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":[0.9936699,0.0005390587,0.004710782,0.000037058275,0.000018176479,0.00001764888,0.0002454396,0.000075020645,0.0006868736],"genre_scores_gemma":[0.9947891,0.00020164014,0.0026137822,0.00003219379,0.0000087798135,0.000019921255,0.00027386285,0.000023989734,0.0020367224],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99980754,0.000021276775,0.000007769828,0.0000617978,0.00008239256,0.000019277277],"domain_scores_gemma":[0.9997243,0.000050901876,0.000060695806,0.000027610151,0.000116099385,0.00002036179],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00023761421,0.00027043893,0.00016639443,0.0002749203,0.00029221212,0.00025557648,0.0002612055,0.00025731072,0.00077047775],"category_scores_gemma":[0.00033665306,0.000116114716,0.00015482093,0.00021963735,0.00017210028,0.00023416172,0.0001831457,0.00027088253,0.00020912483],"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":[0.00028258286,0.000016440534,0.0024125667,0.000025732961,0.0000071948143,0.000025926476,0.00006181222,0.000055533917,0.992904,0.000012455626,0.00004709306,0.00414863],"study_design_scores_gemma":[0.0000089564755,0.0005413919,0.07227791,0.000008196975,0.000038490347,0.00020914279,0.00012544828,0.002066521,0.9237531,0.00003325,0.0009202853,0.000017326174],"about_ca_topic_score_codex":0.0018480846,"about_ca_topic_score_gemma":0.00461386,"teacher_disagreement_score":0.0018480846,"about_ca_system_score_codex":0.00022453944,"about_ca_system_score_gemma":0.00016970727,"threshold_uncertainty_score":0.003674686},"labels":[],"label_agreement":null},{"id":"W4298109514","doi":"10.1007/s11694-022-01640-7","title":"Development of active and intelligent colorimetric biopolymer indicator: anthocyanin-loaded gelatin-basil seed gum films","year":2022,"lang":"en","type":"article","venue":"Journal of Food Measurement & Characterization","topic":"Nanocomposite Films for Food Packaging","field":"Materials Science","cited_by":25,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Guelph","funders":"College of Agriculture Natural Resources, University of Tehran","keywords":"Biopolymer; Gelatin; Anthocyanin; Materials science; Chemistry; Food science; Composite material; Organic chemistry; Polymer","score_opus":0.03320883914447598,"score_gpt":0.2366941849864632,"score_spread":0.20348534584198721,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4298109514","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":[0.93238693,0.0015437107,0.062182195,0.00020568936,0.000077214616,0.00007447799,0.00016922627,0.00046275556,0.0028976146],"genre_scores_gemma":[0.9479553,0.00077426794,0.04693316,0.00008179556,0.000018421746,0.00006640755,0.00017441034,0.000049691065,0.003946643],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998814,0.00001469641,0.000009958799,0.00003965519,0.00003915191,0.000015111115],"domain_scores_gemma":[0.99988425,0.000019457833,0.00003828952,0.0000076256556,0.000028668666,0.000021715972],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00019789208,0.00050008245,0.00017004792,0.00019898951,0.0000899318,0.0003054686,0.00028702288,0.00037689737,0.0005897676],"category_scores_gemma":[0.00018101894,0.00022904457,0.00016880623,0.00012456092,0.000137196,0.00036914067,0.00018227952,0.0005036432,0.00022296394],"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":[0.000007017821,0.0000056059907,0.00002739749,0.00001475163,0.0000012185217,0.000014166873,0.000005589884,0.000013064609,0.9991517,0.000024792438,0.000010709771,0.0007239466],"study_design_scores_gemma":[0.0000019571746,0.000040994455,0.0003595976,0.0000015700325,0.0000046903147,0.00004358859,0.0000045244738,0.0005108369,0.9986696,0.000005016769,0.00035562296,0.0000021148503],"about_ca_topic_score_codex":0.0001674821,"about_ca_topic_score_gemma":0.0005458169,"teacher_disagreement_score":0.0005897676,"about_ca_system_score_codex":0.00013632214,"about_ca_system_score_gemma":0.00009121601,"threshold_uncertainty_score":0.0019729137},"labels":[],"label_agreement":null},{"id":"W4308748263","doi":"10.1007/s11694-022-01683-w","title":"Impact of cooking, drying and grinding operations on chemical content, functional and sensorial qualities of Curcuma longa L.","year":2022,"lang":"en","type":"article","venue":"Journal of Food Measurement & Characterization","topic":"Curcumin's Biomedical Applications","field":"Biochemistry, Genetics and Molecular Biology","cited_by":1,"is_retracted":false,"has_abstract":false,"route_ca_aff":false,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"","funders":"Agence Universitaire de la Francophonie","keywords":"Curcuminoid; Curcuma; Food science; Chemistry; Rhizome; Grinding; Curcumin; Materials science; Traditional medicine; Metallurgy; Biochemistry","score_opus":0.07352407717409733,"score_gpt":0.27551352035054705,"score_spread":0.20198944317644973,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4308748263","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":[0.9985343,0.00068111613,0.00020677345,0.00003060208,0.000017149503,0.00000384506,0.00015525907,0.000013468041,0.00035748244],"genre_scores_gemma":[0.99794763,0.00032537532,0.00035789065,0.000035853547,0.0000043000236,0.000006722235,0.00017170931,0.000019505193,0.0011309719],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999006,0.0000133884605,0.000008248847,0.000025363308,0.000024262521,0.000028109125],"domain_scores_gemma":[0.99978894,0.00006392572,0.000038255977,0.000021299686,0.000047753845,0.000039831742],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00013571049,0.00031144018,0.00018799682,0.00021694477,0.00014466139,0.0002370467,0.00013553952,0.00019843323,0.0012733035],"category_scores_gemma":[0.00035314844,0.00013316111,0.00025837394,0.00018103587,0.00012744368,0.00031990427,0.00018645426,0.0003592176,0.00021429826],"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":[0.00061119295,0.00004138142,0.00042087617,0.00008022044,0.000018196462,0.000039835384,0.00003496382,0.00013217502,0.9964126,0.00001574109,0.000050895454,0.002141952],"study_design_scores_gemma":[0.000011497544,0.0009226804,0.014942827,0.000015135608,0.00007637764,0.00007449958,0.00011221563,0.00086110993,0.9817239,0.000042455504,0.0011948425,0.000022345483],"about_ca_topic_score_codex":0.0010966428,"about_ca_topic_score_gemma":0.0025557047,"teacher_disagreement_score":0.0012733035,"about_ca_system_score_codex":0.0001244434,"about_ca_system_score_gemma":0.00012190692,"threshold_uncertainty_score":0.004259646},"labels":[],"label_agreement":null},{"id":"W4309080867","doi":"10.1007/s11694-022-01691-w","title":"The influence of iron source, hydrophilic emulsifiers, and positioning of encapsulates on in vitro bioaccessibility and simultaneous delivery of iron and curcumin by water-in-oil-in-water (W1/O/W2) double emulsions","year":2022,"lang":"en","type":"article","venue":"Journal of Food Measurement & Characterization","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":12,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Toronto","funders":"Grand Challenges Canada","keywords":"Chemistry; Curcumin; Ferrous; Chelation; Bioavailability; Carboxymethyl cellulose; Ferric; Emulsion; Nuclear chemistry; Sodium; Antioxidant; Inorganic chemistry; Biochemistry; Organic chemistry; Pharmacology","score_opus":0.013952387052977057,"score_gpt":0.19848227940113083,"score_spread":0.18452989234815378,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4309080867","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":[0.9982547,0.00047450967,0.0007337724,0.000025115425,0.000018064704,0.000013877253,0.00006819941,0.000016087502,0.00039573238],"genre_scores_gemma":[0.99741,0.00040066865,0.0013203147,0.000022394888,0.000009478551,0.000017236942,0.00007648974,0.000025733128,0.0007175685],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9997358,0.000056941702,0.000035542053,0.000067499466,0.000038708047,0.000065534434],"domain_scores_gemma":[0.9993943,0.00026217144,0.00014564261,0.00003971764,0.000096875316,0.000061322775],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00040778297,0.0004836683,0.00028936853,0.00014289627,0.0001681763,0.00039176794,0.00026460315,0.00031078793,0.0006439992],"category_scores_gemma":[0.0009072302,0.0002742109,0.0001708296,0.00016227512,0.00036863235,0.0005359491,0.00021686245,0.00038046986,0.00023406172],"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":[0.0008153695,0.000050153732,0.00019378177,0.000048600417,0.000007814345,0.000040951345,0.00005421272,0.00016344352,0.9975604,0.000028538634,0.000018716413,0.0010178918],"study_design_scores_gemma":[0.000016436665,0.0002645942,0.0007689984,0.0000034735265,0.000023085919,0.000015936539,0.000022803799,0.000546939,0.9981364,0.0000067247256,0.00018767387,0.0000069136463],"about_ca_topic_score_codex":0.0019107887,"about_ca_topic_score_gemma":0.0026293758,"teacher_disagreement_score":0.0019107887,"about_ca_system_score_codex":0.00028746185,"about_ca_system_score_gemma":0.00033912717,"threshold_uncertainty_score":0.0037993789},"labels":[],"label_agreement":null},{"id":"W4367182640","doi":"10.1007/s11694-023-01935-3","title":"Discrimination of black tea fermentation degree based on multi-data fusion of near-infrared spectroscopy and machine vision","year":2023,"lang":"en","type":"article","venue":"Journal of Food Measurement & Characterization","topic":"Spectroscopy and Chemometric Analyses","field":"Chemistry","cited_by":13,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"McGill University","funders":"","keywords":"Black tea; Principal component analysis; Fermentation; Linear discriminant analysis; Near-infrared spectroscopy; Chemistry; Artificial intelligence; Fusion; Spectrometer; Calibration; Mathematics; Pattern recognition (psychology); Biological system; Food science; Computer science; Optics; Statistics; Physics","score_opus":0.11786311361707548,"score_gpt":0.32070540626768507,"score_spread":0.2028422926506096,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4367182640","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":[0.853617,0.0006291307,0.1429526,0.0001281471,0.00012292704,0.000036634978,0.0002592331,0.00056529825,0.0016890375],"genre_scores_gemma":[0.97878987,0.00019273577,0.020179706,0.00003488238,0.000025808868,0.000015420854,0.00021314362,0.000014980894,0.00053349003],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99959296,0.000049804516,0.000024231289,0.00011533563,0.00013372087,0.00008405222],"domain_scores_gemma":[0.9997048,0.0000619197,0.000046621826,0.00002503806,0.0001266352,0.000034974688],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0005617151,0.0004960868,0.0005735956,0.0015367827,0.00026643646,0.00070796645,0.00027051475,0.0005467495,0.00056722836],"category_scores_gemma":[0.0007632523,0.00016647871,0.00072317367,0.0007509517,0.00017853735,0.0009540352,0.0004921214,0.00038027478,0.00027836196],"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":[0.0018418892,0.0006788062,0.04839178,0.00028393508,0.00024570726,0.00029131887,0.00024497515,0.01664788,0.5160197,0.0008136377,0.0014154061,0.41312507],"study_design_scores_gemma":[0.000043857894,0.00074609055,0.14017677,0.000028544404,0.00033781317,0.00064277207,0.00037651224,0.67223746,0.18265915,0.0011855989,0.001442745,0.00012268912],"about_ca_topic_score_codex":0.0009773253,"about_ca_topic_score_gemma":0.001272487,"teacher_disagreement_score":0.0015367827,"about_ca_system_score_codex":0.00018514364,"about_ca_system_score_gemma":0.00025469516,"threshold_uncertainty_score":0.002970636},"labels":[],"label_agreement":null},{"id":"W4379137551","doi":"10.1007/s11694-023-01985-7","title":"Effects of extrusion cooking on the nutritional quality of puffed snacks made from blends of barley and green lentil flours","year":2023,"lang":"en","type":"article","venue":"Journal of Food Measurement & Characterization","topic":"Food composition and properties","field":"Nursing","cited_by":15,"is_retracted":false,"has_abstract":false,"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":"Extrusion; Food science; Fiber; Moisture; Extrusion cooking; Glycemic index; Materials science; Dietary fiber; Limiting; Chemistry; Composite material; Glycemic; Biology; Biotechnology","score_opus":0.06276405421974501,"score_gpt":0.26176242365440133,"score_spread":0.19899836943465632,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4379137551","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":[0.9994916,0.0001780091,0.00012454182,0.0000070977867,0.00000791047,0.0000036478132,0.000050158465,0.000003808567,0.00013337594],"genre_scores_gemma":[0.9990765,0.000092255046,0.00026130694,0.000025895451,0.0000025646598,0.0000041301037,0.0000804323,0.000011689985,0.00044521564],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99970406,0.000072044844,0.000023368846,0.00007503648,0.00004932712,0.00007611738],"domain_scores_gemma":[0.9993119,0.0002700062,0.00012589728,0.0000365453,0.00012127461,0.00013429804],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00047612903,0.00044597875,0.00030709594,0.00025220186,0.00032453146,0.00053287577,0.00014692178,0.00033139455,0.0021119928],"category_scores_gemma":[0.0009380052,0.00026338192,0.00037903697,0.00028503677,0.0004116175,0.00033974313,0.00038498986,0.0006097633,0.0001659685],"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":[0.03700409,0.00048423363,0.009667975,0.00020316853,0.00021867112,0.00021023401,0.00037938386,0.00019348686,0.94646025,0.000058099613,0.00006309349,0.0050573563],"study_design_scores_gemma":[0.00019067615,0.006049495,0.12285802,0.000047899026,0.00038608623,0.00016539394,0.0005147409,0.00076557434,0.86831445,0.000038524155,0.0006257541,0.00004343988],"about_ca_topic_score_codex":0.0015556352,"about_ca_topic_score_gemma":0.0023297088,"teacher_disagreement_score":0.0021119928,"about_ca_system_score_codex":0.00022423478,"about_ca_system_score_gemma":0.00017340867,"threshold_uncertainty_score":0.007065356},"labels":[],"label_agreement":null},{"id":"W4386896278","doi":"10.1007/s11694-023-02141-x","title":"Application of nano-encapsulated antimicrobial compounds combined with MAP for bio-preservation of ground meat","year":2023,"lang":"en","type":"article","venue":"Journal of Food Measurement & Characterization","topic":"Essential Oils and Antimicrobial Activity","field":"Agricultural and Biological Sciences","cited_by":7,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Ministère de l'Agriculture, des Pêcheries et de l'Alimentation; Institut National de la Recherche Scientifique","funders":"","keywords":"Food science; Antimicrobial; Shelf life; Organoleptic; Lactic acid; Bacterial growth; Chemistry; Agar; Gelatin; Modified atmosphere; Bacteria; Biology; Biochemistry","score_opus":0.03577870113917676,"score_gpt":0.21699339975235454,"score_spread":0.1812146986131778,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4386896278","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":[0.9936214,0.0009629942,0.0045120534,0.00003524929,0.0000275176,0.000017630759,0.0000761477,0.000046136298,0.00070080336],"genre_scores_gemma":[0.9938799,0.0004844873,0.004153827,0.000028218206,0.0000067599026,0.0000194255,0.00006132003,0.00001339803,0.0013526602],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99993217,0.000008597445,0.0000048422658,0.000019704104,0.000017704468,0.000016901973],"domain_scores_gemma":[0.9999471,0.000010598204,0.000014463623,0.000005157651,0.000014181884,0.0000085500415],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00011197091,0.00029003306,0.00017416362,0.00013368184,0.00009500183,0.0002728366,0.000141878,0.00022500535,0.00047434057],"category_scores_gemma":[0.00012675214,0.00012095052,0.0002530893,0.00008170315,0.00012073077,0.00027141508,0.00023074751,0.00023259723,0.00013377046],"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":[0.00003149884,0.0000080798245,0.000029082283,0.000023848082,0.0000026038736,0.0000101052265,0.000005445541,0.000030264677,0.99881893,0.000011481589,0.0000053387585,0.0010231513],"study_design_scores_gemma":[9.95516e-7,0.00008530421,0.0002888803,0.00000181586,0.0000067641454,0.0000133303665,0.0000072891494,0.00016321146,0.99916196,0.0000031302618,0.00026604498,0.0000013719332],"about_ca_topic_score_codex":0.00029394816,"about_ca_topic_score_gemma":0.000493841,"teacher_disagreement_score":0.00047434057,"about_ca_system_score_codex":0.00012481655,"about_ca_system_score_gemma":0.00010438719,"threshold_uncertainty_score":0.0015867949},"labels":[],"label_agreement":null},{"id":"W4387051562","doi":"10.1007/s11694-023-02142-w","title":"Identification of the authenticity and geographical origin of Iranian lime juice by targeted method and machine learning","year":2023,"lang":"en","type":"article","venue":"Journal of Food Measurement & Characterization","topic":"Spectroscopy and Chemometric Analyses","field":"Chemistry","cited_by":4,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Simon Fraser University","funders":"College of Agriculture Natural Resources, University of Tehran; Iran National Science Foundation","keywords":"Lime; Sugar; Citric acid; Sucrose; Food science; Artificial intelligence; Mathematics; Chemistry; Machine learning; Computer science; Materials science; Metallurgy","score_opus":0.03335244715674548,"score_gpt":0.26994122774241064,"score_spread":0.23658878058566515,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4387051562","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":[0.9745446,0.0021673879,0.020683698,0.00018141439,0.000064913576,0.000040554023,0.00024242843,0.00009357365,0.0019814975],"genre_scores_gemma":[0.9835843,0.00061863934,0.014507292,0.000065067194,0.00002559776,0.000014716135,0.0002309683,0.00001858517,0.0009348804],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99955446,0.000059772123,0.000034167675,0.00014554043,0.00015794858,0.000047990063],"domain_scores_gemma":[0.9997632,0.00003340882,0.00005714793,0.00002471172,0.00010780838,0.000013585894],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00058051787,0.00038112275,0.00039931684,0.0013873113,0.00064852805,0.0007878078,0.00038390356,0.0005944201,0.000571612],"category_scores_gemma":[0.00088663324,0.00016079783,0.00046633417,0.00069118966,0.0006540029,0.000639235,0.0005635367,0.0005835793,0.00028549318],"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":[0.0005705381,0.00015403771,0.05482718,0.00033967165,0.00013724879,0.0008893645,0.00083995645,0.0009429306,0.8422287,0.0014046101,0.0004253639,0.09724038],"study_design_scores_gemma":[0.000049041948,0.00069337,0.16384177,0.000065704415,0.0003315803,0.003520023,0.0015109293,0.012790894,0.79643285,0.0011802008,0.019475793,0.00010786407],"about_ca_topic_score_codex":0.001858886,"about_ca_topic_score_gemma":0.0027715322,"teacher_disagreement_score":0.001858886,"about_ca_system_score_codex":0.00025705472,"about_ca_system_score_gemma":0.00061105634,"threshold_uncertainty_score":0.0036961436},"labels":[],"label_agreement":null},{"id":"W4390841214","doi":"10.1007/s11694-023-02228-5","title":"Effect of enzyme hydrolysis on the functionality, protein quality, and flavour profile of lentil and chickpea protein isolates","year":2024,"lang":"en","type":"article","venue":"Journal of Food Measurement & Characterization","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":20,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Manitoba; National Research Council Canada; University of Saskatchewan","funders":"National Research Council Canada; Alberta Pulse Growers Commission; Saskatchewan Pulse Growers","keywords":"Hydrolysis; Chemistry; Flavour; Hydrolysate; Solubility; Emulsion; Food science; Chromatography; Surface tension; Amino acid; Enzymatic hydrolysis; Biochemistry; Organic chemistry","score_opus":0.05227327520713508,"score_gpt":0.25180261297059475,"score_spread":0.19952933776345966,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4390841214","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":[0.998662,0.0003674933,0.0003258263,0.00003559579,0.000014140538,0.0000088295255,0.00017711912,0.000008949569,0.00039994807],"genre_scores_gemma":[0.9981139,0.00015972703,0.0004742387,0.00003593507,0.00000675133,0.000007194407,0.00043591677,0.000017736706,0.00074862916],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99937564,0.00017970806,0.00009148457,0.00010185325,0.00012635699,0.00012497188],"domain_scores_gemma":[0.99912816,0.00038576577,0.00014200852,0.0000701703,0.00015660882,0.00011736564],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0006379918,0.00063563394,0.0004454878,0.000235337,0.00019771028,0.0005642922,0.0002912973,0.00035842828,0.0016234778],"category_scores_gemma":[0.0014637406,0.0002810562,0.00048819513,0.00038521824,0.00046364454,0.00040845238,0.00032688706,0.0007230128,0.00037752092],"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":[0.0017010536,0.0001845998,0.0016726757,0.00006267797,0.000061034767,0.00011898683,0.0001122629,0.00025182762,0.9938643,0.000030693485,0.00004783296,0.0018920641],"study_design_scores_gemma":[0.000018831639,0.0008568138,0.011207591,0.0000082241795,0.000051753806,0.00013329412,0.0000859215,0.00066318637,0.9865485,0.000015668013,0.00039156276,0.000018644343],"about_ca_topic_score_codex":0.0031136184,"about_ca_topic_score_gemma":0.0027933656,"teacher_disagreement_score":0.0031136184,"about_ca_system_score_codex":0.00029266547,"about_ca_system_score_gemma":0.00032936363,"threshold_uncertainty_score":0.0061910152},"labels":[],"label_agreement":null},{"id":"W4391653073","doi":"10.1007/s11694-023-02334-4","title":"Ultrasound enhanced steam and hot water pasteurization of pineapple and apple slices in flexible pouches","year":2024,"lang":"en","type":"article","venue":"Journal of Food Measurement & Characterization","topic":"Microbial Inactivation Methods","field":"Biochemistry, Genetics and Molecular Biology","cited_by":0,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"McGill University","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Pasteurization; Ultrasound; Food science; Chemistry; Pulp and paper industry; Sugar; Steam explosion; Ultrasonic sensor; Materials science; Biomedical engineering; Medicine","score_opus":0.024032211209651554,"score_gpt":0.2599255081779964,"score_spread":0.23589329696834488,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4391653073","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":[0.998497,0.00020612037,0.0008544111,0.000012297759,0.000007206997,0.0000070965557,0.000039364764,0.000010089875,0.000366382],"genre_scores_gemma":[0.99782795,0.000108609216,0.0010127363,0.000009920156,0.000003364157,0.0000046072996,0.00005731682,0.000006259996,0.00096916006],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.999923,0.000007440329,0.0000038165867,0.000020838539,0.000021197426,0.000023682212],"domain_scores_gemma":[0.99992406,0.000023012748,0.000019257308,0.000007183752,0.0000132605965,0.000013190206],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00012764118,0.00014641606,0.00012229453,0.000092976086,0.00012638634,0.000177279,0.00013358156,0.00014811178,0.0009915436],"category_scores_gemma":[0.00013989421,0.00010073013,0.00014567758,0.00011764336,0.00018428294,0.00018156537,0.00010722036,0.00028190154,0.00009497438],"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":[0.0001495592,0.000008679939,0.00020725522,0.000014950951,0.000002545085,0.00003762703,0.0000435338,0.00006558742,0.99851936,0.000023634992,0.000009594687,0.00091779866],"study_design_scores_gemma":[0.000007174991,0.00044544865,0.011853191,0.00000383693,0.000009976663,0.00005948705,0.00008485931,0.00067159714,0.98642564,0.000017048967,0.00041632965,0.0000054154816],"about_ca_topic_score_codex":0.0013656112,"about_ca_topic_score_gemma":0.0023386055,"teacher_disagreement_score":0.0013656112,"about_ca_system_score_codex":0.00012107411,"about_ca_system_score_gemma":0.000153616,"threshold_uncertainty_score":0.003317058},"labels":[],"label_agreement":null},{"id":"W4395696310","doi":"10.1007/s11694-024-02504-y","title":"Miniaturized hand-held near-infrared spectroscopy and machine learning for precision monitoring of solid fat content","year":2024,"lang":"en","type":"article","venue":"Journal of Food Measurement & Characterization","topic":"Spectroscopy and Chemometric Analyses","field":"Chemistry","cited_by":5,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"McGill University","funders":"","keywords":"Partial least squares regression; Mean squared error; Content (measure theory); Correlation coefficient; Coefficient of determination; Analytical Chemistry (journal); Differential scanning calorimetry; Mathematics; Near-infrared spectroscopy; Spectroscopy; Chemistry; Linear regression; Statistics; Chromatography; Physics; Thermodynamics; Optics","score_opus":0.07450806278114032,"score_gpt":0.29266777654314174,"score_spread":0.21815971376200144,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4395696310","genre_codex":"methods","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":null,"domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.33875206,0.004892126,0.63511163,0.00048675286,0.00080621877,0.0006847884,0.0022789782,0.008782579,0.008204912],"genre_scores_gemma":[0.5481985,0.0011112263,0.43233547,0.00075792626,0.0002652772,0.0005705153,0.0008012083,0.0003625522,0.015597378],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9992392,0.000082201186,0.00002573537,0.0002568208,0.00035386154,0.0000421826],"domain_scores_gemma":[0.9993747,0.00031030906,0.00007816572,0.00009920295,0.0001103784,0.000027186949],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0006673587,0.0005977457,0.0007544829,0.00051467837,0.00029035704,0.0006334109,0.0016008919,0.0007798586,0.007026762],"category_scores_gemma":[0.0010241527,0.0005525245,0.00034735774,0.0005487247,0.0003435552,0.000980685,0.0007756844,0.00058621174,0.0014530254],"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":[0.0007241039,0.00021036078,0.0017511827,0.00026355177,0.00009755425,0.00011066876,0.000061502935,0.0012322473,0.86643857,0.00051974825,0.0023226,0.12626785],"study_design_scores_gemma":[0.00023117458,0.0016979721,0.024773283,0.00006811944,0.00026231183,0.0014156961,0.000085154265,0.104907006,0.8402298,0.00091148197,0.02524425,0.00017370506],"about_ca_topic_score_codex":0.0013116827,"about_ca_topic_score_gemma":0.004461799,"teacher_disagreement_score":0.007026762,"about_ca_system_score_codex":0.00042757887,"about_ca_system_score_gemma":0.0003974957,"threshold_uncertainty_score":0.02350688},"labels":[],"label_agreement":null},{"id":"W4396637321","doi":"10.1007/s11694-024-02568-w","title":"Comparison of single-stage and gradual reduction milling on pulse flour quality","year":2024,"lang":"en","type":"article","venue":"Journal of Food Measurement & Characterization","topic":"Food composition and properties","field":"Nursing","cited_by":3,"is_retracted":false,"has_abstract":false,"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":"Food science; Starch; Wheat flour; Water content; Pulp and paper industry; Particle size; Pulse (music); Mathematics; Materials science; Chemistry; Engineering; Chemical engineering","score_opus":0.18535795068120653,"score_gpt":0.3408133596135412,"score_spread":0.15545540893233467,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4396637321","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":[0.9902715,0.00096893596,0.006945715,0.000029367264,0.000037250098,0.000024540148,0.00018360844,0.00007259186,0.0014664204],"genre_scores_gemma":[0.99187136,0.00050822826,0.005211481,0.000027873413,0.000010231676,0.000013544135,0.00016911216,0.000030340676,0.0021578225],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.999546,0.000042874548,0.000025645695,0.00008913057,0.00025442007,0.0000419871],"domain_scores_gemma":[0.999151,0.00027705953,0.00010380047,0.00008055613,0.00034809925,0.000039504273],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0004387784,0.00025399725,0.00036446287,0.00029668145,0.0001946501,0.00037005026,0.00028540255,0.00022910596,0.0015871511],"category_scores_gemma":[0.000948982,0.00018804506,0.00052752567,0.000465194,0.00018453754,0.0002653517,0.0001977838,0.00040942672,0.000247493],"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":[0.0015692879,0.00008324674,0.0053911335,0.00023582086,0.000041279985,0.000066623885,0.00015223809,0.0004166662,0.9421388,0.00008262136,0.00014730846,0.049674828],"study_design_scores_gemma":[0.00002955199,0.0014243617,0.111408986,0.00001306087,0.00013524576,0.00016138908,0.00015668989,0.0023149126,0.88294303,0.000035759134,0.0013499734,0.000026915091],"about_ca_topic_score_codex":0.0014902502,"about_ca_topic_score_gemma":0.0034059903,"teacher_disagreement_score":0.0015871511,"about_ca_system_score_codex":0.00019402252,"about_ca_system_score_gemma":0.00023113747,"threshold_uncertainty_score":0.0053095818},"labels":[],"label_agreement":null},{"id":"W4397293068","doi":"10.1007/s11694-024-02596-6","title":"Dual-frequency ultrasound-assisted thawing: enhancement on quality attributes, myofibril characteristics, and microstructure of large yellow croaker (Pseudosciaena crocea) during frozen to refrigeration","year":2024,"lang":"en","type":"article","venue":"Journal of Food Measurement & Characterization","topic":"Meat and Animal Product Quality","field":"Agricultural and Biological Sciences","cited_by":8,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Ministry of Agriculture","funders":"","keywords":"Myofibril; Refrigeration; Microstructure; Fishery; Ultrasound; Muscle protein; Food science; Materials science; Chemistry; Biology; Anatomy; Biochemistry; Physics; Acoustics; Composite material; Skeletal muscle; Thermodynamics","score_opus":0.05401460318106892,"score_gpt":0.26787841920224015,"score_spread":0.21386381602117122,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4397293068","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":[0.99947685,0.00013101126,0.00022598666,0.000012574075,0.0000044708463,0.0000030607207,0.000040986455,0.0000036340095,0.000101378806],"genre_scores_gemma":[0.99780124,0.00010824667,0.00048284204,0.00003292062,0.000003257066,0.000010124259,0.00015433182,0.000009836285,0.0013972076],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999534,0.000003947483,0.0000027334397,0.000019417614,0.000010418667,0.000010081126],"domain_scores_gemma":[0.9998691,0.00001780912,0.000035228644,0.0000102385675,0.000034718054,0.000032870325],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00010803122,0.00017079849,0.00015444317,0.00014364258,0.00020302644,0.00018425324,0.00016325893,0.00019724274,0.0009222035],"category_scores_gemma":[0.00017793218,0.000109767025,0.000177291,0.00009267759,0.0001833769,0.00032128982,0.0001590893,0.00030710502,0.00012954681],"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":[0.00021227825,0.00002112939,0.0011085094,0.000015913778,0.000004165793,0.000020525942,0.00003206405,0.000017979302,0.9975496,0.000008723658,0.000009784672,0.0009992562],"study_design_scores_gemma":[0.00004523485,0.0016830589,0.31268954,0.000012854561,0.00012312454,0.00033459815,0.0003224019,0.0014847645,0.6822077,0.00006153318,0.0010082274,0.00002693757],"about_ca_topic_score_codex":0.0021084785,"about_ca_topic_score_gemma":0.0041373046,"teacher_disagreement_score":0.0021084785,"about_ca_system_score_codex":0.00016659319,"about_ca_system_score_gemma":0.00014445065,"threshold_uncertainty_score":0.0041923523},"labels":[],"label_agreement":null},{"id":"W4400047395","doi":"10.1007/s11694-024-02716-2","title":"Dual system to develop fish gelatin films with improved water resistance properties: enzymatic cross-linking and multilayer lamination","year":2024,"lang":"en","type":"article","venue":"Journal of Food Measurement & Characterization","topic":"Silk-based biomaterials and applications","field":"Materials Science","cited_by":6,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of British Columbia","funders":"Consejo Nacional de Ciencia y Tecnología; Canada Research Chairs","keywords":"Gelatin; Lamination; Water resistance; Dual (grammatical number); Fish <Actinopterygii>; Enzyme; Materials science; Chemistry; Chemical engineering; Food science; Composite material; Fishery; Biochemistry; Biology; Engineering; Art","score_opus":0.029018362308666848,"score_gpt":0.23516275033604397,"score_spread":0.2061443880273771,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4400047395","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":[0.95775485,0.0013360677,0.03799236,0.0001748265,0.00009813174,0.00008872298,0.00018560096,0.0003031617,0.0020662686],"genre_scores_gemma":[0.9608809,0.0007540245,0.03161469,0.00013113856,0.000024171735,0.00013550733,0.00023368615,0.00007546342,0.006150519],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998455,0.000020908765,0.000013446365,0.000050900813,0.00003466741,0.00003456388],"domain_scores_gemma":[0.99985886,0.000017907802,0.000053216412,0.000016636632,0.000024830319,0.000028636377],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00024894587,0.0006421951,0.00020080859,0.00023554509,0.00015128538,0.00031231495,0.00020598188,0.0004266001,0.0012451386],"category_scores_gemma":[0.00016997189,0.0002352136,0.00026301754,0.00014135352,0.00015612342,0.00040037325,0.00035957206,0.0006151147,0.00050217996],"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":[0.000010664252,0.0000063683774,0.00001718411,0.000014146849,0.000002157689,0.000008433681,0.0000055857263,0.000010387394,0.9995327,0.000018907227,0.00000909876,0.0003643972],"study_design_scores_gemma":[0.0000036183078,0.000054289092,0.0001824153,0.0000017883982,0.000007639006,0.000035146735,0.000004152682,0.00026897216,0.998838,0.000004774764,0.0005967676,0.0000024855203],"about_ca_topic_score_codex":0.00023911736,"about_ca_topic_score_gemma":0.0005931564,"teacher_disagreement_score":0.0012451386,"about_ca_system_score_codex":0.00022408496,"about_ca_system_score_gemma":0.00013291108,"threshold_uncertainty_score":0.004165411},"labels":[],"label_agreement":null},{"id":"W4400055324","doi":"10.1007/s11694-024-02714-4","title":"The impact of probiotic Lactiplantibacillus plantarum S61 and prebiotic Xylooligosaccharide on the functional properties of fermented orange juice","year":2024,"lang":"en","type":"article","venue":"Journal of Food Measurement & Characterization","topic":"Microbial Metabolites in Food Biotechnology","field":"Nursing","cited_by":9,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"McGill University","funders":"","keywords":"Prebiotic; Food science; Probiotic; Fermentation; Chemistry; Orange (colour); Lactobacillus plantarum; Biology; Bacteria; Lactic acid","score_opus":0.04730080739101139,"score_gpt":0.23556438473221275,"score_spread":0.18826357734120136,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4400055324","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":[0.99933785,0.00028670096,0.000061681654,0.000013769877,0.000009132713,0.0000036270162,0.000056287525,0.0000032935004,0.00022769225],"genre_scores_gemma":[0.9989661,0.00016549691,0.00016701792,0.000015391028,0.000004065378,0.0000031838845,0.00013964695,0.0000058549663,0.0005332586],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99976844,0.000043437212,0.000016621365,0.000033664957,0.00006413557,0.00007375105],"domain_scores_gemma":[0.9998072,0.00004096451,0.00003742674,0.000011051303,0.000039260765,0.00006415391],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0002045902,0.0004325053,0.00030578097,0.00015925533,0.00018268546,0.00053172756,0.0001681136,0.00024985944,0.0012708991],"category_scores_gemma":[0.00036187525,0.0001502999,0.00032571363,0.00018929297,0.00017455616,0.00046514944,0.00027931423,0.00039837975,0.00012724065],"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":[0.0020086837,0.0001959955,0.0007646136,0.000053611475,0.000019777162,0.000044913195,0.000029019024,0.00011817781,0.9942332,0.00002485125,0.000021171227,0.00248586],"study_design_scores_gemma":[0.000034823162,0.002396417,0.018335177,0.00001162422,0.000054953594,0.000052959756,0.00014814212,0.0006661362,0.9776678,0.00001960141,0.00060035795,0.0000119674605],"about_ca_topic_score_codex":0.0013605821,"about_ca_topic_score_gemma":0.0012557715,"teacher_disagreement_score":0.0013605821,"about_ca_system_score_codex":0.00017957558,"about_ca_system_score_gemma":0.0002873339,"threshold_uncertainty_score":0.0042515397},"labels":[],"label_agreement":null},{"id":"W4401799020","doi":"10.1007/s11694-024-02795-1","title":"A comprehensive review of drying techniques and quality for saffron","year":2024,"lang":"en","type":"review","venue":"Journal of Food Measurement & Characterization","topic":"Saffron Plant Research Studies","field":"Medicine","cited_by":11,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"McGill University","funders":"","keywords":"Quality (philosophy); Computer science; Traditional medicine; Process engineering; Business; Medicine; Engineering; Philosophy; Epistemology","score_opus":0.3583628621706804,"score_gpt":0.46238175527298375,"score_spread":0.10401889310230333,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4401799020","genre_codex":"review","genre_gemma":"review","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"review","genre_consensus":"review","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.00008594235,0.99947363,0.00008770932,0.000045032786,0.000057639463,0.000006526708,0.000030275476,0.000004160531,0.00020904209],"genre_scores_gemma":[0.0004753357,0.99880683,0.0003530319,0.00008490426,0.00005701812,0.00000645626,0.000042773485,0.0000017882826,0.00017194106],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.99934345,0.00009174303,0.00018116749,0.000107372274,0.00024495623,0.00003129913],"domain_scores_gemma":[0.998464,0.00094215665,0.00025334416,0.00004085489,0.00026765213,0.000031993266],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0016882512,0.0013156522,0.0027260662,0.005949163,0.00038109912,0.00133582,0.0010672427,0.0012519861,0.004676657],"category_scores_gemma":[0.0024334406,0.00063311064,0.0016361106,0.0046156696,0.0006042859,0.0019243684,0.0008173099,0.0014047166,0.0010797504],"study_design_candidate":"not_applicable","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0001375112,0.00009384965,0.00022115464,0.1453386,0.00034886505,0.00012108501,0.00009021242,0.0002216187,0.004066464,0.0014266383,0.010883646,0.8370503],"study_design_scores_gemma":[0.000056429068,0.00046122103,0.003011662,0.03415405,0.002074445,0.0012618533,0.00014335486,0.00018100043,0.0037353134,0.0013332135,0.9534807,0.00010683986],"about_ca_topic_score_codex":0.002466244,"about_ca_topic_score_gemma":0.003849303,"teacher_disagreement_score":0.005949163,"about_ca_system_score_codex":0.0005760509,"about_ca_system_score_gemma":0.0016125444,"threshold_uncertainty_score":0.015645027},"labels":[],"label_agreement":null},{"id":"W4402765765","doi":"10.1007/s11694-024-02878-z","title":"Quality evaluation and comparative physicochemical and sensory studies of chickpea (Cicer arietinum) beverage","year":2024,"lang":"en","type":"article","venue":"Journal of Food Measurement & Characterization","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":6,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"McGill University","funders":"","keywords":"Quality (philosophy); Sensory system; Food science; Biotechnology; Biology; Neuroscience","score_opus":0.3135467540177689,"score_gpt":0.35864893288658245,"score_spread":0.04510217886881357,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4402765765","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":[0.9986827,0.0004532,0.00042536293,0.000012735824,0.0000053499048,0.000011029234,0.00013952772,0.0000041505946,0.000265928],"genre_scores_gemma":[0.9977997,0.0002645276,0.000752961,0.000032102747,0.0000032905866,0.000010816761,0.00032131927,0.00000903202,0.0008061526],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99980396,0.000030920764,0.000017295988,0.00004162654,0.00007583941,0.000030459101],"domain_scores_gemma":[0.9995623,0.00005299312,0.0000936078,0.000021363325,0.00021933514,0.00005024389],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0003384271,0.0002402953,0.00017414487,0.0004773219,0.00035019364,0.00037483315,0.00013397279,0.00025805167,0.0006652799],"category_scores_gemma":[0.0005119177,0.00013778463,0.00044601638,0.00050494657,0.00021992676,0.00033178623,0.0002177316,0.0004607133,0.00009228428],"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":[0.00052929594,0.00006264222,0.003939582,0.00006303277,0.00003954558,0.000096787626,0.000114037495,0.0000868477,0.9930369,0.000031602056,0.000030804676,0.0019688774],"study_design_scores_gemma":[0.00002054479,0.0016080695,0.21436384,0.000017688351,0.00021906922,0.0004791213,0.0005024748,0.0011720447,0.78035307,0.000052366286,0.0011807123,0.000030948602],"about_ca_topic_score_codex":0.004522475,"about_ca_topic_score_gemma":0.004568026,"teacher_disagreement_score":0.004522475,"about_ca_system_score_codex":0.00030803747,"about_ca_system_score_gemma":0.00020264313,"threshold_uncertainty_score":0.008992314},"labels":[],"label_agreement":null},{"id":"W4403275757","doi":"10.1007/s11694-024-02896-x","title":"Discriminant analysis of ‘Fuji’ and ‘Hanfu’ apples under 1-methylcyclopropene (1-MCP) and cold storage conditions based on their postharvest quality and aroma properties","year":2024,"lang":"en","type":"article","venue":"Journal of Food Measurement & Characterization","topic":"Plant Physiology and Cultivation Studies","field":"Agricultural and Biological Sciences","cited_by":5,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Ministry of Agriculture","funders":"","keywords":"Postharvest; Aroma; 1-Methylcyclopropene; Cold storage; Horticulture; Quality (philosophy); Mathematics; Food science; Chemistry; Biology; Ethylene; Physics","score_opus":0.10737752048134845,"score_gpt":0.2566154719894886,"score_spread":0.14923795150814012,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4403275757","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":[0.99946254,0.00008048087,0.00013776607,0.000009292654,0.0000051626985,0.0000036167535,0.00013458371,0.0000038136393,0.00016271093],"genre_scores_gemma":[0.9977608,0.00007186024,0.00062149065,0.000022616832,0.0000065103122,0.000009383803,0.00076877937,0.000011371937,0.0007270831],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998913,0.000009024139,0.000009527012,0.000041139556,0.000019028119,0.000029944998],"domain_scores_gemma":[0.99975723,0.00005087948,0.000039583996,0.000014928811,0.000056170942,0.000081274404],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00016389781,0.0003430237,0.00040674777,0.00074773864,0.00034742148,0.00048134473,0.0001411605,0.00030698616,0.0008706324],"category_scores_gemma":[0.00022152704,0.00021120864,0.00045393562,0.0004870217,0.00033852697,0.0003791895,0.0002832005,0.00045900018,0.00014694432],"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":[0.0006247667,0.00002030398,0.0042768996,0.000026835016,0.000014370737,0.00006598131,0.000116419564,0.000026344078,0.99344665,0.000026385993,0.000016378093,0.0013388135],"study_design_scores_gemma":[0.000017184166,0.0005475502,0.8561453,0.0000056980807,0.00010047808,0.00038088672,0.00055688864,0.0005751144,0.14089428,0.00004142496,0.0007066819,0.000028514298],"about_ca_topic_score_codex":0.0029909215,"about_ca_topic_score_gemma":0.0039251554,"teacher_disagreement_score":0.0029909215,"about_ca_system_score_codex":0.00026202414,"about_ca_system_score_gemma":0.00012450677,"threshold_uncertainty_score":0.0059470534},"labels":[{"model":"gemma","categories":[],"domain":null,"study_design":"observational","genre":"empirical","about_ca_system":false,"about_ca_topic":false,"confidence":"low"},{"model":"gpt","categories":[],"domain":null,"study_design":"bench_or_experimental","genre":"empirical","about_ca_system":false,"about_ca_topic":false,"confidence":"low"}],"label_agreement":"split"},{"id":"W4405883831","doi":"10.1007/s11694-024-03082-9","title":"Investigating the particle morphology and molecular structure of roller-milled yellow pea flours using high-resolution imaging, mid-infrared spectroscopy, and synchrotron X-rays","year":2024,"lang":"en","type":"article","venue":"Journal of Food Measurement & Characterization","topic":"Food composition and properties","field":"Nursing","cited_by":2,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Winnipeg; Canadian Light Source (Canada); University of Manitoba","funders":"","keywords":"Crystallinity; Materials science; Synchrotron; Starch; Lamellar structure; Analytical Chemistry (journal); Infrared spectroscopy; Scanning electron microscope; Crystallography; Chemistry; Food science; Chromatography; Optics; Composite material; Organic chemistry","score_opus":0.02180014146574875,"score_gpt":0.23771360535593028,"score_spread":0.21591346389018154,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4405883831","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":[0.99776363,0.00016909986,0.0016450315,0.000015867465,0.0000030077852,0.000004722389,0.00006839403,0.000020000785,0.00031035143],"genre_scores_gemma":[0.99705124,0.00011736106,0.0017401935,0.000015966682,0.0000018521964,0.0000047824865,0.0001604847,0.000010744187,0.0008973493],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99993527,0.000004962883,0.000003998493,0.000019737266,0.000024072731,0.000011838536],"domain_scores_gemma":[0.9999038,0.000020915668,0.00002384552,0.000009235059,0.00003058831,0.00001152795],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000120599376,0.00009761594,0.00010872498,0.00022555672,0.00016086716,0.0003068703,0.00014725684,0.00023090949,0.0005066671],"category_scores_gemma":[0.00015681943,0.00013736381,0.00015563368,0.00011545602,0.0001445493,0.00027015546,0.00009357906,0.00022991846,0.0001362491],"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":[0.000039521336,0.000008155618,0.0009369646,0.0000070079227,0.0000031253496,0.000027422608,0.000024450632,0.00003630239,0.9980622,0.000023428747,0.000010073774,0.0008213919],"study_design_scores_gemma":[0.0000072884777,0.0001711031,0.105648644,0.000002776713,0.000017825847,0.00021778881,0.00013434199,0.0027442235,0.8903929,0.000040718405,0.0006144888,0.000007780833],"about_ca_topic_score_codex":0.001546223,"about_ca_topic_score_gemma":0.0016188842,"teacher_disagreement_score":0.001546223,"about_ca_system_score_codex":0.00015878073,"about_ca_system_score_gemma":0.0000794977,"threshold_uncertainty_score":0.0030744076},"labels":[],"label_agreement":null},{"id":"W4406173698","doi":"10.1007/s11694-024-03086-5","title":"Impacts of solid-state fermentation on functional properties of pea protein isolate","year":2025,"lang":"en","type":"article","venue":"Journal of Food Measurement & Characterization","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":3,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Manitoba; University of Saskatchewan","funders":"","keywords":"Fermentation; Food science; Solid-state fermentation; Pea protein; Lactobacillus rhamnosus; Solubility; Chemistry; Lactobacillus; Biology","score_opus":0.06250178674014283,"score_gpt":0.23311862728315813,"score_spread":0.1706168405430153,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4406173698","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":[0.9987889,0.00014748139,0.00034624827,0.000037621685,0.000018498864,0.000007124714,0.00019080668,0.000014435097,0.00044888112],"genre_scores_gemma":[0.9981839,0.00011432484,0.00046904146,0.000024510886,0.0000053531517,0.000007574321,0.00046607293,0.000019629213,0.0007095123],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99954385,0.000094645366,0.0000374433,0.000069219066,0.00013867512,0.000116126146],"domain_scores_gemma":[0.99955434,0.0001686668,0.00007441577,0.000032175893,0.00010603064,0.00006429531],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0003887418,0.00040214715,0.00036081785,0.000151656,0.00031884195,0.0009128485,0.000204275,0.0003118951,0.001640401],"category_scores_gemma":[0.00096224924,0.00015229144,0.00033117694,0.0003564325,0.00029489247,0.00048043663,0.000418418,0.0007186617,0.00036586108],"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":[0.00067192066,0.00013965525,0.0006755742,0.00003092995,0.000011083895,0.000049750714,0.00004761656,0.00013186366,0.9968575,0.00002907698,0.000034869627,0.0013201436],"study_design_scores_gemma":[0.000007052057,0.0005207064,0.007796252,0.000006517442,0.000016104725,0.00005513283,0.00008012643,0.0006326918,0.99057007,0.000017980567,0.00028860717,0.000008744145],"about_ca_topic_score_codex":0.00204973,"about_ca_topic_score_gemma":0.0024155397,"teacher_disagreement_score":0.00204973,"about_ca_system_score_codex":0.0003665153,"about_ca_system_score_gemma":0.00047384144,"threshold_uncertainty_score":0.00548774},"labels":[],"label_agreement":null},{"id":"W4407391690","doi":"10.1007/s11694-025-03115-x","title":"Formulation and optimization of plant based organic coating with citrus peel extract for enhancing shelf life and quality of postharvest litchi fruit","year":2025,"lang":"en","type":"article","venue":"Journal of Food Measurement & Characterization","topic":"Nanocomposite Films for Food Packaging","field":"Materials Science","cited_by":4,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Lethbridge College","funders":"","keywords":"Postharvest; Shelf life; Citrus fruit; Coating; Horticulture; Quality (philosophy); Environmental science; Food science; Chemistry; Biology; Organic chemistry","score_opus":0.03493265046371824,"score_gpt":0.2544251983971109,"score_spread":0.21949254793339268,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4407391690","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":[0.99623305,0.0010208199,0.0016762138,0.000025922938,0.000015354131,0.000026920909,0.00007822639,0.000017227638,0.0009062144],"genre_scores_gemma":[0.99349517,0.0009235445,0.0031777092,0.000025198953,0.0000048586494,0.00001869098,0.00010309504,0.0000128166685,0.0022389214],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99995494,0.0000042876036,0.0000035058536,0.00001101205,0.000015314488,0.000011061952],"domain_scores_gemma":[0.999964,0.000005819155,0.000010572832,0.0000024142453,0.000010141724,0.0000070535584],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00007210993,0.00024421953,0.00014441196,0.00014945684,0.000117349926,0.00019109284,0.0001489167,0.00017221026,0.00066137814],"category_scores_gemma":[0.00007817765,0.00010408532,0.00020935264,0.000101475765,0.00006902106,0.00017312731,0.00011524132,0.00028782524,0.000103842634],"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":[0.0000266094,0.00001969583,0.00003854275,0.00004378521,0.0000032266673,0.00001586523,0.000006134302,0.00005876742,0.9987929,0.000010170492,0.000009072901,0.000975285],"study_design_scores_gemma":[0.0000049072974,0.00026915869,0.0015867358,0.000005499027,0.00002100986,0.000033995246,0.000012477751,0.0004877535,0.9968727,0.0000042444585,0.00069767487,0.000003890394],"about_ca_topic_score_codex":0.0007442772,"about_ca_topic_score_gemma":0.0029737132,"teacher_disagreement_score":0.0007442772,"about_ca_system_score_codex":0.00012180713,"about_ca_system_score_gemma":0.00011317608,"threshold_uncertainty_score":0.0022125244},"labels":[],"label_agreement":null},{"id":"W4408977635","doi":"10.1007/s11694-025-03224-7","title":"Protective effect of edible bird’s nest peptides against oxidative stress and inflammation in TNF-α stimulated endothelial cells","year":2025,"lang":"en","type":"article","venue":"Journal of Food Measurement & Characterization","topic":"Identification and Quantification in Food","field":"Biochemistry, Genetics and Molecular Biology","cited_by":1,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Alberta","funders":"Natural Sciences and Engineering Research Council of Canada; University of Alberta","keywords":"Oxidative stress; Inflammation; Nest (protein structural motif); Tumor necrosis factor alpha; Cell biology; Chemistry; Biology; Endocrinology; Immunology; Biochemistry","score_opus":0.013923134321342357,"score_gpt":0.24603981841583497,"score_spread":0.23211668409449263,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4408977635","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":[0.9974458,0.0010919194,0.00057391095,0.00007846037,0.000074397576,0.000014854208,0.00016182345,0.000013582185,0.00054520863],"genre_scores_gemma":[0.9959561,0.0010751135,0.0010254403,0.00009843715,0.000033790493,0.000039047747,0.00032775447,0.000004817715,0.0014393043],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99990296,0.000020800357,0.000008932082,0.000017704018,0.00001207862,0.00003755866],"domain_scores_gemma":[0.99990165,0.000017871187,0.000018285971,0.000011941278,0.000015960812,0.000034371416],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00019081336,0.000299116,0.0003490041,0.0001224391,0.00016066711,0.00022227388,0.0001199754,0.00028494577,0.0014209008],"category_scores_gemma":[0.00013707059,0.00012082486,0.00029809625,0.00010412821,0.00018200424,0.00023209148,0.00014347996,0.00073783245,0.00015296774],"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":[0.0068471218,0.0008008873,0.0009433541,0.00029206404,0.00004469415,0.00025329052,0.00009363566,0.00016014368,0.9835355,0.00011434502,0.00024391068,0.006671109],"study_design_scores_gemma":[0.0007007423,0.012650104,0.040182933,0.00005788823,0.00019285186,0.00066205673,0.0003757201,0.0013910145,0.93848157,0.0001394418,0.0051369765,0.000028684119],"about_ca_topic_score_codex":0.00039997097,"about_ca_topic_score_gemma":0.0004564908,"teacher_disagreement_score":0.0014209008,"about_ca_system_score_codex":0.00007652434,"about_ca_system_score_gemma":0.00016945373,"threshold_uncertainty_score":0.004753411},"labels":[],"label_agreement":null},{"id":"W4409590775","doi":"10.1007/s11694-025-03208-7","title":"Lipidemic and glycemic effects of wheat-barley buns enriched with liquid whey in albino rat models","year":2025,"lang":"en","type":"article","venue":"Journal of Food Measurement & Characterization","topic":"Nutrition, Genetics, and Disease","field":"Biochemistry, Genetics and Molecular Biology","cited_by":0,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Lethbridge College","funders":"","keywords":"Glycemic; Food science; Chemistry; Biology; Biotechnology; Insulin","score_opus":0.00945248319604593,"score_gpt":0.21165179589353084,"score_spread":0.2021993126974849,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4409590775","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":[0.99825317,0.00048328948,0.0004551356,0.00011805043,0.00006240506,0.000029628454,0.00022954663,0.000045878114,0.0003229017],"genre_scores_gemma":[0.99354124,0.0008571457,0.0009530915,0.00010762306,0.00003777564,0.00009168357,0.00039188203,0.000028421618,0.003991047],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998074,0.000028459903,0.00001452085,0.000044015458,0.000029785444,0.000075843804],"domain_scores_gemma":[0.9996325,0.000028263765,0.00006582141,0.00004180621,0.00003323413,0.00019836011],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00030575413,0.001073562,0.0006779882,0.0008527227,0.00052752794,0.0004416891,0.00040940466,0.0006331194,0.0017766352],"category_scores_gemma":[0.00019653275,0.0003142138,0.0006356176,0.00041047353,0.0006655973,0.00071789365,0.00034127926,0.0018885308,0.00030871754],"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":[0.052541513,0.0064638304,0.00089438475,0.00011228152,0.00008214911,0.0002837272,0.00012217206,0.00021871568,0.93385565,0.00021994644,0.00020075646,0.0050047934],"study_design_scores_gemma":[0.0015317184,0.033780284,0.010058843,0.000031741605,0.00041498744,0.00022942506,0.00045081982,0.0014915703,0.95004547,0.000262437,0.0016489186,0.00005372693],"about_ca_topic_score_codex":0.0020960993,"about_ca_topic_score_gemma":0.0027004136,"teacher_disagreement_score":0.0020960993,"about_ca_system_score_codex":0.00048315476,"about_ca_system_score_gemma":0.00053061574,"threshold_uncertainty_score":0.0059434175},"labels":[],"label_agreement":null},{"id":"W4411202202","doi":"10.1007/s11694-025-03335-1","title":"Effective strategies for producing low glycemic index wheat bread and their impact on technological properties: a review","year":2025,"lang":"en","type":"review","venue":"Journal of Food Measurement & Characterization","topic":"Food composition and properties","field":"Nursing","cited_by":1,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Alberta","funders":"","keywords":"Glycemic index; Index (typography); Glycemic; Food science; Medicine; Diabetes mellitus; Computer science; Chemistry; Endocrinology","score_opus":0.06129482409957373,"score_gpt":0.30588169724654135,"score_spread":0.24458687314696761,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4411202202","genre_codex":"review","genre_gemma":"review","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"review","genre_consensus":"review","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.0001358077,0.9995915,0.00006447676,0.00007510858,0.000030813917,0.0000050382655,0.000010972799,0.0000022390539,0.00008409435],"genre_scores_gemma":[0.00071149186,0.9988759,0.00022029958,0.00009231494,0.00002704213,0.0000069232833,0.000011383582,6.9198734e-7,0.00005398787],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.99952865,0.00007625841,0.00012897215,0.00009293291,0.0001417009,0.0000315927],"domain_scores_gemma":[0.9986607,0.0008475861,0.00026105274,0.000023497949,0.00017398552,0.000033204484],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0016355141,0.0011225477,0.0026381365,0.0028925254,0.0002520728,0.0012682122,0.0011268905,0.0013460758,0.0025999288],"category_scores_gemma":[0.0021994412,0.00048284742,0.0013390642,0.0023326988,0.000502212,0.0013218706,0.0008165112,0.0012637194,0.00055912544],"study_design_candidate":"not_applicable","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00026188602,0.00020735034,0.00047951916,0.14268602,0.00071547565,0.0001271682,0.000101065954,0.0002847783,0.0021182636,0.0013569938,0.0055218833,0.84613955],"study_design_scores_gemma":[0.00033890794,0.0018447407,0.009131472,0.12547159,0.008530739,0.0020981794,0.0005802288,0.0004890627,0.004017616,0.002619215,0.8446948,0.00018341967],"about_ca_topic_score_codex":0.0016087237,"about_ca_topic_score_gemma":0.0034489252,"teacher_disagreement_score":0.0028925254,"about_ca_system_score_codex":0.0005319052,"about_ca_system_score_gemma":0.0015072605,"threshold_uncertainty_score":0.008697629},"labels":[],"label_agreement":null},{"id":"W4411396330","doi":"10.1007/s11694-025-03399-z","title":"Highly selective and sensitive detection of D-Limonene in Indian Cumin based on Quartz Crystal Microbalance Sensor coated with biosynthesized silver nanoparticle","year":2025,"lang":"en","type":"article","venue":"Journal of Food Measurement & Characterization","topic":"Nigella sativa pharmacological applications","field":"Medicine","cited_by":1,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Kellogg's (Canada)","funders":"","keywords":"Quartz crystal microbalance; Silver nanoparticle; Quartz; Limonene; Nanoparticle; Materials science; Chemistry; Nanotechnology; Chemical engineering; Chromatography; Organic chemistry; Composite material; Adsorption; Essential oil","score_opus":0.015160530837642504,"score_gpt":0.24041580006303345,"score_spread":0.22525526922539094,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4411396330","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":[0.96409345,0.0012989392,0.029863149,0.00029054988,0.00014374417,0.000053546995,0.00032457584,0.00060920074,0.0033228071],"genre_scores_gemma":[0.97611994,0.0006299187,0.018285733,0.00017783778,0.000025824867,0.000051258958,0.00022882585,0.000033933167,0.004446691],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9997538,0.000023007338,0.000013416889,0.00009096056,0.00008252896,0.000036284862],"domain_scores_gemma":[0.99984455,0.000044220735,0.000034234417,0.000015373726,0.000042499825,0.000019052724],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00021553945,0.00048218443,0.00029395657,0.0002917559,0.00023231618,0.0002888151,0.000653457,0.0006143308,0.00084636494],"category_scores_gemma":[0.0002436446,0.00030810238,0.00031898305,0.00020007165,0.00031207208,0.0004787703,0.0003326268,0.00046108628,0.0003012688],"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":[0.000024325882,0.000004429337,0.000055607994,0.000023497116,0.0000024677483,0.000024105062,0.000010675849,0.00001623364,0.9992054,0.000031269865,0.000020924354,0.0005810747],"study_design_scores_gemma":[0.0000015658924,0.000030927786,0.00043504022,0.0000012098651,0.0000039548922,0.0000348372,0.000009779877,0.00052793836,0.99866796,0.000009512579,0.000273585,0.000003845787],"about_ca_topic_score_codex":0.00078868854,"about_ca_topic_score_gemma":0.0020710859,"teacher_disagreement_score":0.00084636494,"about_ca_system_score_codex":0.00036778318,"about_ca_system_score_gemma":0.00019361649,"threshold_uncertainty_score":0.0028313398},"labels":[],"label_agreement":null},{"id":"W4411585659","doi":"10.1007/s11694-025-03443-y","title":"1-MCP combined with SO2 treatment maintains post-harvest Sunshine Muscat grape berry quality by regulating ROS homeostasis","year":2025,"lang":"en","type":"article","venue":"Journal of Food Measurement & Characterization","topic":"Postharvest Quality and Shelf Life Management","field":"Agricultural and Biological Sciences","cited_by":0,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Ministry of Agriculture","funders":"","keywords":"Berry; Flag (linear algebra); Horticulture; Biology; Vitis vinifera; Botany; Mathematics","score_opus":0.04416003722548423,"score_gpt":0.24860626364273042,"score_spread":0.2044462264172462,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4411585659","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":[0.9958365,0.0012310648,0.0008192745,0.00022728712,0.00014208989,0.00003603661,0.0005091582,0.00015309596,0.0010454514],"genre_scores_gemma":[0.9936492,0.0003848642,0.0008956732,0.00011464961,0.000032525033,0.00003361123,0.00043730502,0.000025637128,0.004426569],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99987006,0.000013082797,0.000006557497,0.000048233753,0.00001908449,0.000042925363],"domain_scores_gemma":[0.99990785,0.000009438696,0.000018964229,0.000010646493,0.000016035594,0.000037045273],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000081784994,0.00037411042,0.0004740411,0.00015148516,0.00032646503,0.0005303275,0.00029114127,0.0003773306,0.0021344977],"category_scores_gemma":[0.00009967611,0.00016150299,0.00035871746,0.00010473886,0.00021125417,0.0003866004,0.00018331571,0.000731846,0.00027630958],"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":[0.0010984725,0.00007915,0.00041288073,0.000047844056,0.000011295715,0.00003786892,0.000023810308,0.000032444983,0.9969829,0.000040330942,0.00013266233,0.0011003073],"study_design_scores_gemma":[0.00006657564,0.0016415117,0.028469665,0.000011104957,0.000063997686,0.00010545037,0.00018822438,0.0011455589,0.96284723,0.000097433796,0.005336606,0.00002663509],"about_ca_topic_score_codex":0.0022077688,"about_ca_topic_score_gemma":0.0055507696,"teacher_disagreement_score":0.0022077688,"about_ca_system_score_codex":0.00040436967,"about_ca_system_score_gemma":0.00030397854,"threshold_uncertainty_score":0.0071406364},"labels":[],"label_agreement":null},{"id":"W4412906579","doi":"10.1007/s11694-025-03519-9","title":"Ultrasound-assisted ethanolic extraction of bioactive components from selected olive fruit cultivars from Pakistan: characterization, biological potential and in silico studies","year":2025,"lang":"en","type":"article","venue":"Journal of Food Measurement & Characterization","topic":"Edible Oils Quality and Analysis","field":"Chemistry","cited_by":0,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Vale (Canada)","funders":"","keywords":"In silico; Cultivar; Traditional medicine; Extraction (chemistry); Biology; Botany; Biotechnology; Chemistry; Chromatography; Medicine; Biochemistry","score_opus":0.06643150742978045,"score_gpt":0.30871937947701844,"score_spread":0.242287872047238,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4412906579","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":[0.9954032,0.00074030505,0.002591307,0.000048067246,0.000010172503,0.00003146251,0.00015720697,0.00001005352,0.0010081272],"genre_scores_gemma":[0.9925403,0.0010833882,0.0035662015,0.00004134919,0.0000055093938,0.000015351743,0.00031771674,0.0000069753746,0.0024230354],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99992526,0.0000059586605,0.000004985242,0.000016807022,0.000027228945,0.000019776899],"domain_scores_gemma":[0.99992156,0.000028878425,0.000012135351,0.000003335602,0.000026973596,0.000007110802],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00013526322,0.00025794344,0.00019733341,0.0002463512,0.0002260129,0.00026623788,0.00015055707,0.00021929083,0.00081739126],"category_scores_gemma":[0.00020330133,0.000113672955,0.00030993548,0.0002698792,0.00021676924,0.00028726022,0.0001834827,0.00038521693,0.00019790717],"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":[0.00013909642,0.00004142741,0.0010605932,0.00013480439,0.000012406705,0.00013628264,0.0000970333,0.00026055842,0.9926933,0.00003919546,0.000026611015,0.005358723],"study_design_scores_gemma":[0.00001604917,0.00051565364,0.015350781,0.00001662878,0.000099537916,0.00026988712,0.00029759356,0.0016696688,0.97952145,0.000041436757,0.0021821584,0.000019353141],"about_ca_topic_score_codex":0.003666634,"about_ca_topic_score_gemma":0.008727347,"teacher_disagreement_score":0.003666634,"about_ca_system_score_codex":0.00019019684,"about_ca_system_score_gemma":0.00024601672,"threshold_uncertainty_score":0.0072906017},"labels":[],"label_agreement":null},{"id":"W4414597300","doi":"10.1007/s11694-025-03572-4","title":"Enhanced inactivation of Escherichia coli in water using agitation-assisted pulsed light treatment","year":2025,"lang":"en","type":"article","venue":"Journal of Food Measurement & Characterization","topic":"Listeria monocytogenes in Food Safety","field":"Biochemistry, Genetics and Molecular Biology","cited_by":0,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"McGill University","funders":"","keywords":"Escherichia coli; Human decontamination; Log reduction; Water treatment; Volume (thermodynamics); Mixing (physics); Penetration (warfare); Water disinfection","score_opus":0.07568782016052543,"score_gpt":0.3051942742333654,"score_spread":0.22950645407283998,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4414597300","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":[0.99323046,0.00035210466,0.0056280927,0.000040746927,0.000016413771,0.000016649308,0.00006732534,0.00006051453,0.000587603],"genre_scores_gemma":[0.9935761,0.00021618076,0.0039880043,0.00003248972,0.0000037179498,0.00001926403,0.00012199532,0.000017096861,0.002025289],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99988925,0.000014036342,0.000008189153,0.000022300543,0.00004195308,0.000024204239],"domain_scores_gemma":[0.99993193,0.000014281274,0.000017571445,0.000005295978,0.000022541964,0.000008416298],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0001122356,0.0002733167,0.00013730461,0.000086241685,0.000090194604,0.00024748663,0.00021544904,0.00022679995,0.0006965778],"category_scores_gemma":[0.00015192405,0.0001004945,0.00017859711,0.000112394955,0.00012975994,0.0001739351,0.00016945889,0.00031925808,0.00021725755],"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":[0.00003339147,0.000008141886,0.00007898739,0.000010906951,7.874407e-7,0.000010002473,0.000007745907,0.000018852135,0.9990277,0.000015531987,0.0000091367765,0.0007787884],"study_design_scores_gemma":[0.0000026417442,0.0000655379,0.00078449596,0.0000014302279,0.0000018205718,0.000013429273,0.0000071853415,0.00031412055,0.99856794,0.000005432591,0.00023399782,0.0000020374198],"about_ca_topic_score_codex":0.0005750374,"about_ca_topic_score_gemma":0.0009521074,"teacher_disagreement_score":0.0006965778,"about_ca_system_score_codex":0.00018954836,"about_ca_system_score_gemma":0.0002170863,"threshold_uncertainty_score":0.0023302436},"labels":[],"label_agreement":null},{"id":"W4414844394","doi":"10.1007/s11694-025-03619-6","title":"Assessment of various protein concentrates for suitability in 3D printed plant-based meat analogs for dysphagia diets","year":2025,"lang":"en","type":"article","venue":"Journal of Food Measurement & Characterization","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":3,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Saskatchewan","funders":"Türkiye Bilimsel ve Teknolojik Araştırma Kurumu; Ministry of Agriculture - Saskatchewan","keywords":"3d printed; Pea protein; Viscosity; Water holding capacity; Rheology; Dysphagia; Plant protein; Extrusion; High protein","score_opus":0.04530150133942929,"score_gpt":0.2697290371253979,"score_spread":0.22442753578596863,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4414844394","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":[0.99388874,0.00064105034,0.0043910313,0.00002763856,0.000022783805,0.000023488665,0.00022263777,0.000054235137,0.0007283923],"genre_scores_gemma":[0.9881578,0.0006064207,0.009122163,0.000042978067,0.000003512794,0.00004444708,0.00028796121,0.00002959995,0.0017050824],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998771,0.000017740098,0.000010964311,0.000034486344,0.0000436793,0.00001605392],"domain_scores_gemma":[0.99987257,0.000034625125,0.000033858858,0.0000093756,0.000031546537,0.000017956598],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00018554286,0.00024019381,0.0001547284,0.00018243077,0.00009543766,0.00032510248,0.00021530592,0.00032711026,0.0008907579],"category_scores_gemma":[0.0003734779,0.00013218458,0.00023522104,0.0001856393,0.00014526864,0.0002479609,0.00016310022,0.00031733268,0.00021296856],"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":[0.00016650063,0.000034756107,0.00022919198,0.00007741618,0.000009289219,0.00004486221,0.000024118077,0.00041570328,0.9961836,0.000036345664,0.00002572758,0.0027525057],"study_design_scores_gemma":[0.000007573218,0.00046401628,0.003094922,0.00001069787,0.000040699735,0.00007413347,0.0000467196,0.0018282256,0.9933344,0.000017155362,0.0010704335,0.0000108453],"about_ca_topic_score_codex":0.00042479695,"about_ca_topic_score_gemma":0.0008372555,"teacher_disagreement_score":0.0008907579,"about_ca_system_score_codex":0.00016503759,"about_ca_system_score_gemma":0.00009619062,"threshold_uncertainty_score":0.0029798746},"labels":[],"label_agreement":null},{"id":"W4416630401","doi":"10.1007/s11694-025-03819-0","title":"Evaluation of spatial variability of volatile organic compounds in potato bulk storage facility using FAIMS","year":2025,"lang":"en","type":"article","venue":"Journal of Food Measurement & Characterization","topic":"Advanced Chemical Sensor Technologies","field":"Engineering","cited_by":0,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Kimberly-Clark (Canada)","funders":"National Institute of Food and Agriculture","keywords":"Spatial variability; Kriging; Sampling (signal processing); Spatial distribution; Geostatistics; TRACER","score_opus":0.042208511349223765,"score_gpt":0.25450342414078425,"score_spread":0.21229491279156049,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4416630401","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":[0.99672514,0.00008994249,0.0018574477,0.000023464667,0.0000066478715,0.000005780157,0.0004928143,0.000084796586,0.0007139632],"genre_scores_gemma":[0.998049,0.000047658745,0.0010813631,0.000009907339,0.0000024676729,0.0000068395557,0.00031075775,0.000009149684,0.00048276508],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999008,0.0000049624514,0.0000032554422,0.000041465973,0.000030024237,0.0000194898],"domain_scores_gemma":[0.99983764,0.000027819135,0.000030305717,0.000011985738,0.00007981136,0.000012372174],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00012227669,0.00014815033,0.00011210061,0.00031527635,0.00026450906,0.00022746349,0.00025009876,0.0002134359,0.0007278326],"category_scores_gemma":[0.00024213307,0.000077241435,0.00012351818,0.0003174549,0.000108063476,0.0002390107,0.00015931213,0.00014661459,0.0001990937],"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":[0.00047458842,0.00006145477,0.05330773,0.000079612,0.000038974387,0.000274249,0.00022610415,0.0022124348,0.92153776,0.00011486408,0.0006011745,0.021071045],"study_design_scores_gemma":[0.000010006684,0.0006600177,0.3426846,0.000016775437,0.00007685942,0.00055447925,0.0012903578,0.021337353,0.6299775,0.00014249823,0.003204624,0.00004495561],"about_ca_topic_score_codex":0.0030529785,"about_ca_topic_score_gemma":0.0041672317,"teacher_disagreement_score":0.0030529785,"about_ca_system_score_codex":0.00019498689,"about_ca_system_score_gemma":0.00015115431,"threshold_uncertainty_score":0.006070435},"labels":[],"label_agreement":null}]}