{"meta":{"query_hash":"2f74b70f8c32","filters":{"venue":"Journal of Food Research"},"cohort_total":855,"direct_labels_cover":1,"predictions_cover":855,"exported":855,"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/2f74b70f8c32","api":"https://metacan.xera.ac/api/v1/cohort?venue=Journal+of+Food+Research"},"results":[{"id":"W1483775275","doi":"10.5539/jfr.v5n3p1","title":"Improving Food Quality through Institutional Innovations: Using a Free-Rider Approach for Collective Action","year":2016,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Organic Food and Agriculture","field":"Agricultural and Biological Sciences","cited_by":0,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Externality; Free rider problem; Collective action; Quality (philosophy); Public good; Incentive; Marketing; Teamwork; Business; Process (computing); Free riding; Work (physics); Argument (complex analysis); Industrial organization; Profit (economics); Microeconomics; Economics; Computer science; Political science; Engineering; Management; Law","score_opus":0.2963299536719911,"score_gpt":0.3860357592397439,"score_spread":0.08970580556775282,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1483775275","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":[0.041652925,0.0013145542,0.8554177,0.006899606,0.00026252551,0.0002136547,0.000025868856,0.00019272353,0.09402035],"genre_scores_gemma":[0.8072042,0.0011463218,0.17106397,0.0005741426,0.00022466708,0.00039642272,0.000017570823,0.00009171644,0.019280938],"study_design_codex":"theoretical_or_conceptual","study_design_gemma":"observational","domain_scores_codex":[0.9969908,0.0017358591,0.000086817374,0.0004424159,0.0005213654,0.0002227186],"domain_scores_gemma":[0.99619496,0.0018846429,0.0005727257,0.00087585417,0.00021534847,0.00025652917],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0031123592,0.00050085527,0.0005489803,0.0010087601,0.0010662245,0.0027744225,0.0017582999,0.0020482985,0.005976635],"category_scores_gemma":[0.0053279963,0.0002816804,0.0011150334,0.0005716948,0.007147897,0.003809093,0.0039593806,0.0015628723,0.00048968394],"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":[0.000018470628,0.000086255815,0.0002570505,0.000120186814,0.00002758553,0.000083291,0.0007413387,0.023813237,0.00097115,0.9484143,0.0006054374,0.02486159],"study_design_scores_gemma":[0.00005947837,0.00018823252,0.00039898523,0.00008370135,0.000031123313,0.000068230605,0.00039747675,0.057403438,0.0010713302,0.9173792,0.022877075,0.000041737614],"about_ca_topic_score_codex":0.0008235482,"about_ca_topic_score_gemma":0.0006483337,"teacher_disagreement_score":0.005976635,"about_ca_system_score_codex":0.0024277025,"about_ca_system_score_gemma":0.0013851877,"threshold_uncertainty_score":0.019993901},"labels":[],"label_agreement":null},{"id":"W1507519016","doi":"10.5539/jfr.v4n4p120","title":"Use of High Performance Liquid Chromatography (HPLC) for the Analysis of Amino Acid of Sulawesi and Local Clone Cocoa Bean Fermentation","year":2015,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Food Chemistry and Fat Analysis","field":"Agricultural and Biological Sciences","cited_by":4,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Valine; High-performance liquid chromatography; Isoleucine; Leucine; Amino acid; Fermentation; Chromatography; Chemistry; Histidine; Derivatization; Proline; Biochemistry","score_opus":0.11854082888373736,"score_gpt":0.31892392313172646,"score_spread":0.2003830942479891,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1507519016","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":[0.9682263,0.002885,0.024453057,0.00011189432,0.00009816705,0.00055417436,0.0011585436,0.00039378877,0.0021189672],"genre_scores_gemma":[0.8620671,0.004561715,0.120406635,0.0004315003,0.000057513396,0.002150594,0.003381061,0.00012423913,0.0068196254],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9990575,0.00011855322,0.000109024244,0.00035023433,0.00029243922,0.00007243627],"domain_scores_gemma":[0.99953616,0.000060739272,0.00013789846,0.000039288843,0.00018027922,0.000045676545],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00060401583,0.00073658786,0.00077399024,0.000734583,0.00046669366,0.0005111208,0.00029707572,0.00044706225,0.00076472946],"category_scores_gemma":[0.0005804459,0.00022937283,0.00043890288,0.0006733432,0.00029127562,0.00024892332,0.00027611208,0.00055445876,0.00038485465],"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":[0.0003425731,0.00026211253,0.004024258,0.00014114179,0.000036554702,0.00006765614,0.00006084574,0.00004716129,0.985981,0.000024636924,0.000052462667,0.0089595225],"study_design_scores_gemma":[0.00005487105,0.0036710813,0.085267946,0.000038994207,0.00027180306,0.0005366807,0.00014492597,0.0010132464,0.904563,0.000055357283,0.0043294495,0.000052492112],"about_ca_topic_score_codex":0.0021245729,"about_ca_topic_score_gemma":0.0046894504,"teacher_disagreement_score":0.0021245729,"about_ca_system_score_codex":0.00041893302,"about_ca_system_score_gemma":0.0005008899,"threshold_uncertainty_score":0.00422436},"labels":[],"label_agreement":null},{"id":"W1544107599","doi":"10.5539/jfr.v4n5p1","title":"Comparative Studies on the Physicochemical and Sensory Properties of Watermelon (Citrullus lanatus) and Melon (Citrullus vulgaris) Seed Flours Used in “EGUSI” Soup Preparation","year":2015,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Advances in Cucurbitaceae Research","field":"Biochemistry, Genetics and Molecular Biology","cited_by":24,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Citrullus lanatus; Citrullus; Melon; Food science; Taste; Significant difference; Chemistry; Horticulture; Mathematics; Biology","score_opus":0.24768697681203966,"score_gpt":0.4400400146160231,"score_spread":0.19235303780398344,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1544107599","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":[0.998184,0.0008153348,0.0004023249,0.000022146764,0.00001161195,0.000021876474,0.00008586979,0.0000064025476,0.0004502895],"genre_scores_gemma":[0.9955128,0.00087864825,0.002268417,0.00006402973,0.000009446475,0.00003316437,0.0003124054,0.000012875071,0.0009082555],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9996784,0.000092193084,0.000041161366,0.00005300923,0.000096927986,0.000038454928],"domain_scores_gemma":[0.99960274,0.00009958555,0.000087372915,0.000017302009,0.00012095283,0.00007208063],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0005030773,0.0004883082,0.0003744676,0.00057813694,0.00029697464,0.00038846306,0.0001708283,0.00031234414,0.0009128015],"category_scores_gemma":[0.0006014833,0.0001587653,0.0005062152,0.00057744357,0.0002682068,0.00043446376,0.00028128806,0.00047495114,0.00013364908],"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":[0.0010808436,0.00020834908,0.0026760998,0.00033861495,0.000057145277,0.00029345916,0.0003011613,0.00007731793,0.9888493,0.00007379268,0.00005699495,0.0059869527],"study_design_scores_gemma":[0.00003457141,0.009315017,0.12324137,0.00012355988,0.00047438484,0.0011003051,0.0014186815,0.0005353777,0.8581908,0.00008043815,0.0054110126,0.00007456551],"about_ca_topic_score_codex":0.00072945084,"about_ca_topic_score_gemma":0.0016188325,"teacher_disagreement_score":0.0009128015,"about_ca_system_score_codex":0.00011313055,"about_ca_system_score_gemma":0.00012687089,"threshold_uncertainty_score":0.0030536652},"labels":[],"label_agreement":null},{"id":"W1554211398","doi":"10.5539/jfr.v4n4p30","title":"Physico-Chemical and Microbiological Characteristics of Gundpak – A Traditional Milk Product of Nepal","year":2015,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Food Science and Nutritional Studies","field":"Nursing","cited_by":4,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"University Grants Commission; Council of Scientific and Industrial Research, India","keywords":"Chewiness; Food science; Chemistry; Animal science; Biology","score_opus":0.2846010881640595,"score_gpt":0.3827279648000487,"score_spread":0.09812687663598924,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1554211398","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":[0.99832577,0.00021524918,0.000053635227,0.00001686552,0.0000020822195,0.000010492592,0.0002248794,0.00000212298,0.0011490788],"genre_scores_gemma":[0.99720865,0.00027805814,0.0004822852,0.0000475549,0.0000045400116,0.000024148423,0.0004821493,0.0000030513354,0.0014695646],"study_design_codex":"observational","study_design_gemma":"observational","domain_scores_codex":[0.99985623,0.000018818979,0.000016672118,0.000033755197,0.000058183145,0.000016368123],"domain_scores_gemma":[0.9998167,0.000043168722,0.00005252418,0.000007144518,0.00005997649,0.000020520683],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00013946083,0.00020196068,0.00015334773,0.0008825105,0.00043216097,0.00048509988,0.00018703366,0.00023839029,0.0012355166],"category_scores_gemma":[0.00030465773,0.00017337246,0.00015845979,0.00082543335,0.00030961298,0.00025791468,0.0002851716,0.00022818969,0.0003583702],"study_design_candidate":"observational","study_design_consensus":"observational","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0013058889,0.0007819929,0.48621663,0.00078237156,0.00012631586,0.005240523,0.005419649,0.00035267897,0.4574099,0.00038417013,0.0010339184,0.040945943],"study_design_scores_gemma":[0.000006062911,0.0005747195,0.9777209,0.000026895526,0.0000417521,0.0015414446,0.0026827962,0.0003627643,0.0145238,0.000055091856,0.0024449467,0.000018817278],"about_ca_topic_score_codex":0.0034800293,"about_ca_topic_score_gemma":0.008086766,"teacher_disagreement_score":0.0034800293,"about_ca_system_score_codex":0.00024009032,"about_ca_system_score_gemma":0.00020393134,"threshold_uncertainty_score":0.006919503},"labels":[],"label_agreement":null},{"id":"W1560419381","doi":"10.5539/jfr.v4n4p103","title":"The Impact of Regulating Bluefin Tuna Exports on the Japanese Tuna Market","year":2015,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Economics of Agriculture and Food Markets","field":"Economics, Econometrics and Finance","cited_by":0,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"Japan Society for the Promotion of Science","keywords":"Tuna; Yellowfin tuna; Fishery; Albacore; Thunnus; Skipjack tuna; Biology; Fish <Actinopterygii>","score_opus":0.1583905679246402,"score_gpt":0.3278427738359732,"score_spread":0.169452205911333,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1560419381","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":[0.9952786,0.00016965522,0.00015714654,0.00025143602,0.000011988685,0.0000037810296,0.00008832978,0.000014927474,0.004024089],"genre_scores_gemma":[0.9989299,0.000106475345,0.000055579727,0.00007245286,0.000008050186,0.0000021182925,0.00007316994,0.0000037633547,0.00074841396],"study_design_codex":"observational","study_design_gemma":"observational","domain_scores_codex":[0.9997712,0.000053115313,0.000015260664,0.000037414047,0.0000450221,0.000078016696],"domain_scores_gemma":[0.9987098,0.00034586195,0.00048512526,0.00006243188,0.00022816409,0.00016867238],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0006183455,0.00023592451,0.00026530086,0.0003688037,0.00035521452,0.0015017985,0.00034577234,0.0004860659,0.0032799589],"category_scores_gemma":[0.0019207816,0.00011852614,0.00049047056,0.00034617505,0.00052218797,0.0007016306,0.0005215386,0.0004387855,0.00016925945],"study_design_candidate":"observational","study_design_consensus":"observational","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.001996724,0.0009356284,0.7665706,0.00034206748,0.00066606165,0.0058093714,0.0010631988,0.09212726,0.052311003,0.016896935,0.008075915,0.05320514],"study_design_scores_gemma":[0.00015078076,0.00045500853,0.9141053,0.00003249863,0.00046198658,0.00016203077,0.0027163168,0.069682464,0.0045511834,0.002556497,0.0050598565,0.00006604994],"about_ca_topic_score_codex":0.04649299,"about_ca_topic_score_gemma":0.036379248,"teacher_disagreement_score":0.04649299,"about_ca_system_score_codex":0.0012880211,"about_ca_system_score_gemma":0.0008463734,"threshold_uncertainty_score":0.09244478},"labels":[],"label_agreement":null},{"id":"W1568896160","doi":"10.5539/jfr.v4n4p59","title":"Effects of Tea (Camellia sinensis) Phytochemicals on the Yoghurt Cultures (Lactobacillus bulgaricus and Streptococcus thermophilus) During Development and Storage of Tea Fortified Yoghurts","year":2015,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Tea Polyphenols and Effects","field":"Medicine","cited_by":5,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"National Commission for Science, Technology and Innovation","keywords":"Streptococcus thermophilus; Food science; Lactobacillus; Camellia sinensis; Lactobacillus casei; Chemistry; Black tea; Biology; Fermentation; Botany","score_opus":0.06354405067349622,"score_gpt":0.33232285447532556,"score_spread":0.26877880380182934,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1568896160","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":[0.9987147,0.00060442975,0.000101698955,0.000032139087,0.000016460594,0.0000114038,0.0001888229,0.0000065652857,0.00032384344],"genre_scores_gemma":[0.9968087,0.0004955572,0.0006641801,0.000058453505,0.000010227392,0.000024998644,0.00036364453,0.0000062851827,0.0015678231],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99980015,0.00004410018,0.000026691745,0.00004134106,0.00004884327,0.000038900016],"domain_scores_gemma":[0.99981266,0.0000287553,0.00006303622,0.000016347503,0.000049357797,0.000029875244],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00017426595,0.00032042718,0.0003547149,0.00019230999,0.00019921125,0.0003093247,0.00013918968,0.00022204511,0.00089387945],"category_scores_gemma":[0.00025357478,0.00012899716,0.00041107854,0.00020100224,0.0001569608,0.00026469448,0.00026403033,0.00039426054,0.00015750865],"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":[0.00071243837,0.0001025654,0.0010582672,0.000070348775,0.000011394784,0.00009424756,0.000096880794,0.000028828792,0.9960938,0.00001328012,0.000026480635,0.0016914343],"study_design_scores_gemma":[0.000016876458,0.006006046,0.054920107,0.0000267904,0.00007843932,0.0002160745,0.00042287365,0.00030462586,0.93644595,0.000022145448,0.0015161519,0.00002389416],"about_ca_topic_score_codex":0.0013694154,"about_ca_topic_score_gemma":0.0025439977,"teacher_disagreement_score":0.0013694154,"about_ca_system_score_codex":0.0001828702,"about_ca_system_score_gemma":0.00016193785,"threshold_uncertainty_score":0.002990365},"labels":[],"label_agreement":null},{"id":"W1571638465","doi":"10.5539/jfr.v4n5p9","title":"The Antioxidant and DNA Repair Activities of Resveratrol, Piceatannol, and Pterostilbene","year":2015,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Sirtuins and Resveratrol in Medicine","field":"Medicine","cited_by":3,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Pterostilbene; Piceatannol; Resveratrol; DNA damage; Oxygen radical absorbance capacity; Antioxidant; Comet assay; Chemistry; Raji cell; Lipid peroxidation; Biochemistry; Pro-oxidant; Hydrogen peroxide; Reactive oxygen species; Food science; Pharmacology; DNA; Medicine; Cell; DPPH","score_opus":0.10332371437524776,"score_gpt":0.3880868338468548,"score_spread":0.28476311947160704,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1571638465","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":[0.9723808,0.022089936,0.0016980395,0.00014003989,0.00006265241,0.000037704493,0.00032865343,0.000037122347,0.0032249917],"genre_scores_gemma":[0.98869485,0.004843627,0.001946068,0.000094197254,0.000023964409,0.000026365427,0.00069485547,0.000006186948,0.00367002],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998888,0.000023853738,0.000011395375,0.000019327239,0.000035328154,0.00002129048],"domain_scores_gemma":[0.9998616,0.000022372968,0.000029698362,0.000013046478,0.00004341425,0.000029924438],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00017091417,0.0003172298,0.00023050717,0.00048625914,0.00013072192,0.00019217526,0.00015622885,0.00037101048,0.0010552735],"category_scores_gemma":[0.00027707726,0.00016817806,0.00046462388,0.0002083941,0.00012746263,0.00027533816,0.0001336789,0.0003274644,0.00023122873],"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":[0.00033708266,0.00005779991,0.00047367977,0.00015133667,0.000029113666,0.00004380502,0.000027367447,0.00007192341,0.9926616,0.0000698711,0.000032501972,0.006043796],"study_design_scores_gemma":[0.000018815283,0.0019761403,0.011666608,0.000020972273,0.00006269218,0.00028764762,0.000033304368,0.00036845944,0.98273957,0.000050615607,0.002765389,0.000009784987],"about_ca_topic_score_codex":0.00079533795,"about_ca_topic_score_gemma":0.0013800589,"teacher_disagreement_score":0.0010552735,"about_ca_system_score_codex":0.00016506844,"about_ca_system_score_gemma":0.00017880807,"threshold_uncertainty_score":0.0035302043},"labels":[],"label_agreement":null},{"id":"W1595504708","doi":"10.5539/jfr.v4n4p38","title":"Effects of Baru Almond and Brazil Nut Against Hyperlipidemia and Oxidative Stress In Vivo","year":2015,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Nuts composition and effects","field":"Nursing","cited_by":44,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"Ministerio de Economía y Competitividad","keywords":"Baru; Brazil nut; Nut; Food science; Lipid peroxidation; Macadamia nut; Malondialdehyde; Hyperlipidemia; Chemistry; Animal science; Oxidative stress; Biology; Biochemistry; Endocrinology","score_opus":0.0444394637104293,"score_gpt":0.3689889412075951,"score_spread":0.32454947749716584,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1595504708","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":[0.9958165,0.0027938096,0.00037130807,0.00008308471,0.000020375528,0.000025094518,0.000107928994,0.000024806935,0.0007570665],"genre_scores_gemma":[0.99526393,0.0018545,0.0008131957,0.00008786413,0.0000096277645,0.000020306195,0.00017986081,0.0000070056644,0.0017637468],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99994755,0.000013062204,0.000005151813,0.000011231419,0.000011712479,0.000011384964],"domain_scores_gemma":[0.9999058,0.000012664974,0.000028036078,0.000009464347,0.000014852097,0.000029155912],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00011110199,0.0003906992,0.00023730425,0.00031826252,0.00015163301,0.00018082316,0.00013531832,0.0002465768,0.00066386437],"category_scores_gemma":[0.00015861444,0.0001400445,0.00024348762,0.00014332395,0.00012928667,0.00019998867,0.00014299128,0.00031645896,0.00010499765],"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":[0.005764032,0.0008570826,0.0018458326,0.00027824577,0.00009692629,0.00013815038,0.00009325988,0.000075068594,0.9793968,0.0001343183,0.00008262044,0.011237752],"study_design_scores_gemma":[0.00047882827,0.019364446,0.052506313,0.0001167737,0.00039389555,0.0005921611,0.0002789395,0.0011026213,0.9183383,0.00024565388,0.0065465295,0.00003553498],"about_ca_topic_score_codex":0.0017022816,"about_ca_topic_score_gemma":0.0033723179,"teacher_disagreement_score":0.0017022816,"about_ca_system_score_codex":0.000115070674,"about_ca_system_score_gemma":0.00020958512,"threshold_uncertainty_score":0.0033848286},"labels":[],"label_agreement":null},{"id":"W1602922361","doi":"10.5539/jfr.v4n4p47","title":"Raspberry and Strawberry Addition Improves Probiotic Viability in Yogurt and Possess Antioxidant Activity","year":2015,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Probiotics and Fermented Foods","field":"Agricultural and Biological Sciences","cited_by":10,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"Carleton University","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Blowing a raspberry; Oxygen radical absorbance capacity; Food science; Titratable acid; Chemistry; DPPH; Probiotic; Antioxidant; Berry; Cold storage; Nutraceutical; Botany; Horticulture; Biology; Bacteria; Biochemistry","score_opus":0.10214450188948784,"score_gpt":0.32751900084999797,"score_spread":0.22537449896051012,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1602922361","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":[0.99884295,0.00064485555,0.00017294075,0.00003228665,0.000012816316,0.000010427195,0.00005765827,0.00000924178,0.0002167641],"genre_scores_gemma":[0.9946457,0.00063688523,0.0019984858,0.00006707541,0.000012510325,0.000026111256,0.0003261463,0.0000116503115,0.0022753456],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99986017,0.00002841026,0.000013964622,0.000036653022,0.000034088116,0.000026677366],"domain_scores_gemma":[0.9998597,0.0000150053675,0.00004735725,0.00000909162,0.000029789304,0.000039084545],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00019177915,0.0004581205,0.0006603946,0.00028205372,0.00025046337,0.0004289798,0.00019149264,0.00031926722,0.0013096188],"category_scores_gemma":[0.00020177977,0.00015023843,0.00031446523,0.00017667588,0.00016132921,0.0003494939,0.0004025044,0.00047114788,0.00017793964],"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":[0.0006506945,0.0001508612,0.00058720936,0.00011918805,0.00001749564,0.00005179809,0.000035943875,0.00002210391,0.99551374,0.000015575139,0.000024325203,0.002811047],"study_design_scores_gemma":[0.00007138806,0.010112341,0.06518804,0.00008832955,0.0002311811,0.0003228361,0.00025005316,0.0007019331,0.91885626,0.00003730622,0.004119127,0.000021115415],"about_ca_topic_score_codex":0.00080166565,"about_ca_topic_score_gemma":0.0022026289,"teacher_disagreement_score":0.0013096188,"about_ca_system_score_codex":0.0001591163,"about_ca_system_score_gemma":0.0001937648,"threshold_uncertainty_score":0.00438118},"labels":[],"label_agreement":null},{"id":"W1617843090","doi":"10.5539/jfr.v4n5p25","title":"Physicochemical Properties of Melipona beecheii Honey of the Yucatan Peninsula","year":2015,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Bee Products Chemical Analysis","field":"Agricultural and Biological Sciences","cited_by":25,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Hydroxymethylfurfural; Stingless bee; Sugar; Food science; Honey bee; Moisture; Biology; Environmental science; Botany; Chemistry; Apidae; Hymenoptera","score_opus":0.19843886562586965,"score_gpt":0.3111782257170842,"score_spread":0.11273936009121455,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1617843090","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":[0.99926656,0.00015761724,0.00005106879,0.0000112954895,0.0000019112836,0.00000392677,0.00017093874,0.0000015564847,0.00033511108],"genre_scores_gemma":[0.99859864,0.00018745287,0.0002713827,0.000024643703,0.0000015519756,0.0000081464095,0.00042924576,0.00000238137,0.00047653916],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999708,0.000002965325,0.0000025917109,0.0000090678905,0.000010469038,0.0000040288014],"domain_scores_gemma":[0.99995816,0.0000062783756,0.000011162418,0.0000027647584,0.000016730986,0.0000049226646],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00007503668,0.00017422259,0.00012864266,0.0005071636,0.00032936144,0.0003034255,0.0000642447,0.0001352462,0.0005341886],"category_scores_gemma":[0.00008978142,0.000073459734,0.000117624746,0.0003578738,0.00012219894,0.00008363255,0.00012823958,0.000117760086,0.00007012991],"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":[0.00041974857,0.00011415723,0.30634743,0.00028262596,0.00015746908,0.000707579,0.00093074335,0.00044337797,0.65144914,0.00012381974,0.00044399485,0.038579874],"study_design_scores_gemma":[0.0000028377735,0.00004735422,0.9930195,0.0000069722164,0.000020235533,0.00010588837,0.00032225938,0.0001888608,0.0056008776,0.000009472163,0.0006719547,0.0000038222993],"about_ca_topic_score_codex":0.0123391915,"about_ca_topic_score_gemma":0.029645938,"teacher_disagreement_score":0.0123391915,"about_ca_system_score_codex":0.00016116438,"about_ca_system_score_gemma":0.00016609453,"threshold_uncertainty_score":0.024534762},"labels":[],"label_agreement":null},{"id":"W1625666995","doi":"10.5539/jfr.v4n5p39","title":"Morphological and Molecular Characterization of Ochratoxin A Producing Black Aspergilli from Grape Pomace","year":2015,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Mycotoxins in Agriculture and Food","field":"Agricultural and Biological Sciences","cited_by":4,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"National Institute of Food and Agriculture","keywords":"Ochratoxin A; Pomace; RAPD; Food science; Biology; Mycotoxin; Population; Aspergillus niger; Wine; Winery; Aspergillus; Ochratoxin; Horticulture; Microbiology; Genetic diversity","score_opus":0.08870913382785356,"score_gpt":0.3039654595863596,"score_spread":0.21525632575850606,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1625666995","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":[0.9973966,0.0004326037,0.0007197363,0.000024379486,0.000011057931,0.0000278517,0.0006502521,0.000010325327,0.0007271845],"genre_scores_gemma":[0.99110925,0.0005868054,0.003147471,0.00004019176,0.000012833777,0.000036224974,0.0025931026,0.000011107386,0.002463088],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.99991596,0.0000060441967,0.000008259334,0.000029692952,0.000025724816,0.000014347787],"domain_scores_gemma":[0.9998592,0.000027714712,0.000028632867,0.000011128664,0.000032584423,0.000040724197],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0000632034,0.00028228102,0.00016694017,0.00051468203,0.00014498163,0.00032365488,0.00010703116,0.00018809814,0.00043260507],"category_scores_gemma":[0.00016460399,0.000111753856,0.00028803412,0.0002718118,0.00015961289,0.00013489266,0.0001569243,0.0002265689,0.00020374551],"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":[0.000031222105,0.000012234754,0.0019867425,0.000021279122,0.0000035751336,0.00015295068,0.00003394086,0.000021418442,0.99690515,0.000007876077,0.0000073128504,0.0008162689],"study_design_scores_gemma":[0.000016848242,0.0010295898,0.5435424,0.000024429144,0.00006629836,0.0029995537,0.0005483913,0.00096720556,0.44700918,0.000062606094,0.0037153815,0.00001820274],"about_ca_topic_score_codex":0.0029996422,"about_ca_topic_score_gemma":0.0025569908,"teacher_disagreement_score":0.0029996422,"about_ca_system_score_codex":0.00011303803,"about_ca_system_score_gemma":0.00013115555,"threshold_uncertainty_score":0.005964339},"labels":[],"label_agreement":null},{"id":"W1647758173","doi":"10.5539/jfr.v4n5p33","title":"Sensory Comparison of Bread Crumb with and without Crust","year":2015,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Food composition and properties","field":"Nursing","cited_by":1,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Crust; Food science; Taste; Flavor; Geochemistry; Chemistry; Geology","score_opus":0.27655325423940336,"score_gpt":0.4354320757329925,"score_spread":0.15887882149358912,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1647758173","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":[0.9983511,0.00048564852,0.00022106228,0.00001979201,0.000018314693,0.000013966888,0.00014701323,0.000006332027,0.0007366627],"genre_scores_gemma":[0.99786323,0.00027448602,0.00048267012,0.000070393944,0.000009097676,0.0000125632005,0.00031606285,0.0000068648374,0.00096463255],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.99975353,0.000036492933,0.00002274753,0.000050159364,0.00010087059,0.000036187263],"domain_scores_gemma":[0.9994603,0.00012997456,0.00008085712,0.00003107655,0.0001952225,0.00010248364],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0002951864,0.00045737697,0.00035969788,0.00048478736,0.0002442773,0.00045364472,0.00015883721,0.00038042944,0.003137695],"category_scores_gemma":[0.0008840844,0.00017730927,0.00046273414,0.0003679384,0.0003178598,0.000375978,0.0005081139,0.0007403779,0.00015904348],"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":[0.012590796,0.00061162474,0.019990636,0.0010272447,0.00030028593,0.0007064332,0.0016222602,0.00018350806,0.9460333,0.00019428859,0.00038544554,0.016354164],"study_design_scores_gemma":[0.0002176891,0.019698083,0.8313164,0.00014869959,0.00057255453,0.0017487949,0.004591352,0.0012129132,0.13599968,0.00034148418,0.004048052,0.000104306426],"about_ca_topic_score_codex":0.0014791313,"about_ca_topic_score_gemma":0.0020516035,"teacher_disagreement_score":0.003137695,"about_ca_system_score_codex":0.00010476413,"about_ca_system_score_gemma":0.00011584001,"threshold_uncertainty_score":0.010496676},"labels":[],"label_agreement":null},{"id":"W1657418496","doi":"10.5539/jfr.v4n5p122","title":"Antibacterial and Antioxidant Activity of Extracts from Selected Probiotic Bacteria","year":2015,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Probiotics and Fermented Foods","field":"Agricultural and Biological Sciences","cited_by":12,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"Medical Research Council; Tshwane University of Technology; National Research Foundation","keywords":"Lactobacillus casei; Probiotic; Food science; DPPH; Lactobacillus rhamnosus; Antioxidant; Chemistry; Lactobacillus acidophilus; Antibacterial activity; Oxidative stress; Microbiology; Biology; Bacteria; Lactobacillus; Biochemistry; Fermentation","score_opus":0.10653115949145275,"score_gpt":0.31495344816539916,"score_spread":0.2084222886739464,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1657418496","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":[0.9848873,0.01078035,0.0014679885,0.00017222336,0.00007062473,0.00007472267,0.0006443355,0.000034626704,0.0018678469],"genre_scores_gemma":[0.98605144,0.005384435,0.0041739475,0.00013162573,0.000052702864,0.00009240383,0.0017359914,0.0000141873,0.0023634399],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99980813,0.000039118404,0.000033770386,0.000025463038,0.00006532621,0.000028239094],"domain_scores_gemma":[0.999841,0.00002888425,0.00004156489,0.000010100788,0.000054249,0.000024198223],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00022039066,0.00068842527,0.00044298172,0.0007533158,0.0001851514,0.0001934102,0.00017568609,0.00029238994,0.0010724713],"category_scores_gemma":[0.00024922134,0.00015635791,0.0003420253,0.00048795497,0.0001409484,0.00025365263,0.0002858306,0.00035640056,0.00020644805],"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":[0.0002018791,0.00009212461,0.00035569762,0.00019342909,0.000013444552,0.00004819981,0.000023025113,0.00004124203,0.9949655,0.000019313682,0.00003799126,0.0040082633],"study_design_scores_gemma":[0.000041107654,0.0035473402,0.018033633,0.00010682127,0.00015914047,0.00053437694,0.00011364973,0.00029075443,0.9737225,0.00005972664,0.0033746087,0.00001634738],"about_ca_topic_score_codex":0.00043280533,"about_ca_topic_score_gemma":0.0007964616,"teacher_disagreement_score":0.0010724713,"about_ca_system_score_codex":0.0001073467,"about_ca_system_score_gemma":0.00023461561,"threshold_uncertainty_score":0.0035877824},"labels":[],"label_agreement":null},{"id":"W1687441780","doi":"10.5539/jfr.v4n4p110","title":"Antihyperlipidaemic and Antioxidant Potential of Fermented Citrullus vulgaris Seeds (Thunb.) on Tyloxapol-induced Hyperlipidaemic Rats: A Comparison With Fluvastatin","year":2015,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Cholesterol and Lipid Metabolism","field":"Medicine","cited_by":4,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Fluvastatin; Triglyceride; Antioxidant; Chemistry; Cholesterol; Medicine; Food science; Endocrinology; Biochemistry","score_opus":0.1012592255340047,"score_gpt":0.36739691269801344,"score_spread":0.26613768716400876,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1687441780","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":[0.99775463,0.0011559908,0.00025058343,0.000090121124,0.00003256294,0.000015952974,0.0001641355,0.000017956248,0.0005180492],"genre_scores_gemma":[0.9942206,0.0015704134,0.00079363777,0.00010311129,0.000023412047,0.000039142567,0.00028745353,0.000008297477,0.0029539403],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.9999349,0.000013746329,0.000008384375,0.000012451529,0.00001049188,0.000020003501],"domain_scores_gemma":[0.9998443,0.000018157602,0.000040560997,0.000013843723,0.000019946352,0.00006318127],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0001369858,0.0004255514,0.00040270112,0.0003727052,0.00016455048,0.00020631208,0.00016772677,0.00033385723,0.0013909718],"category_scores_gemma":[0.00013457237,0.00017828167,0.00028692876,0.00016333305,0.00026682438,0.00029980578,0.00014981825,0.00063953537,0.00019740398],"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":[0.0075236526,0.0009660141,0.00047244722,0.0001285947,0.000030822193,0.00013554381,0.000058594876,0.00007661061,0.98669237,0.00008304059,0.00006390236,0.0037684385],"study_design_scores_gemma":[0.000516725,0.023729475,0.018320786,0.00004933858,0.00020217552,0.00030043104,0.00022948456,0.00077818276,0.95367825,0.0001083352,0.0020574238,0.00002950139],"about_ca_topic_score_codex":0.00080256374,"about_ca_topic_score_gemma":0.0011798425,"teacher_disagreement_score":0.0013909718,"about_ca_system_score_codex":0.00012436842,"about_ca_system_score_gemma":0.00019233182,"threshold_uncertainty_score":0.0046532154},"labels":[],"label_agreement":null},{"id":"W1690360906","doi":"10.5539/jfr.v4n5p181","title":"Proximate Composition, Physical and Sensory Properties of Cake Prepared from Wheat and Cocoyam Flour Blends","year":2015,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Food composition and properties","field":"Nursing","cited_by":19,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Food science; Wheat flour; Chemistry; Proximate; Composition (language); Dietary fiber","score_opus":0.1428203607651753,"score_gpt":0.353658976193452,"score_spread":0.2108386154282767,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1690360906","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":[0.99933136,0.0002478291,0.0001675326,0.0000050713106,0.0000041124536,0.000006472551,0.00007964613,0.0000032319372,0.00015469428],"genre_scores_gemma":[0.99802834,0.00023843654,0.00090657,0.000013586216,0.0000019334957,0.000012835403,0.00024590822,0.000007403525,0.00054503995],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99982965,0.000027320786,0.000026967746,0.000040740084,0.000045068293,0.00003029932],"domain_scores_gemma":[0.9997974,0.000041067025,0.000049098457,0.000011823073,0.000049461698,0.000051206654],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00023138971,0.0003689006,0.00040049557,0.0004889423,0.00020309305,0.00031813144,0.00014406,0.00025397545,0.0007586599],"category_scores_gemma":[0.00036704764,0.000173715,0.0002617098,0.00047395032,0.00021923606,0.00033078156,0.00020580126,0.00038180716,0.000098386445],"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":[0.0010504124,0.00006253274,0.0010624909,0.00007866254,0.000019537994,0.00004778683,0.000030097764,0.00009366761,0.9961287,0.000016248205,0.000008418451,0.0014013669],"study_design_scores_gemma":[0.00003674006,0.0020765492,0.055247538,0.000023900739,0.0001567593,0.00016042395,0.00020526815,0.00074974494,0.94038516,0.000029679552,0.0009050458,0.000023276292],"about_ca_topic_score_codex":0.0017753384,"about_ca_topic_score_gemma":0.0041942997,"teacher_disagreement_score":0.0017753384,"about_ca_system_score_codex":0.00015954746,"about_ca_system_score_gemma":0.00017426113,"threshold_uncertainty_score":0.0035299659},"labels":[],"label_agreement":null},{"id":"W1724345729","doi":"10.5539/jfr.v4n5p157","title":"Quality of Minimally Processed Products Marketed in Cuiabá, Mato Grosso, Brazil","year":2015,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Food Safety and Hygiene","field":"Agricultural and Biological Sciences","cited_by":1,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"Coordenação de Aperfeiçoamento de Pessoal de Nível Superior","keywords":"Food science; Melon; Salmonella; Brix; Chemistry; Biology; Horticulture; Bacteria; Sugar","score_opus":0.25378532821054717,"score_gpt":0.402837103393693,"score_spread":0.14905177518314583,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1724345729","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":[0.9973053,0.0007015235,0.00016496937,0.00003763497,0.000005882992,0.000017036888,0.00040498644,0.0000085571155,0.0013541228],"genre_scores_gemma":[0.9983584,0.00029972105,0.00055571855,0.000017052536,0.000003141418,0.0000066480484,0.00031907725,0.0000043252335,0.00043589508],"study_design_codex":"observational","study_design_gemma":"observational","domain_scores_codex":[0.99969065,0.00003714901,0.00002665072,0.00006376187,0.00013943473,0.000042340784],"domain_scores_gemma":[0.99945694,0.0000754852,0.00021707118,0.000021290582,0.00018047444,0.000048693557],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00040149805,0.0003797522,0.00025198315,0.0013166481,0.0004575385,0.0009024372,0.00020403713,0.00019037774,0.0017162943],"category_scores_gemma":[0.0009354634,0.00020293646,0.00026760832,0.0014181911,0.0004701436,0.00031693085,0.00036207316,0.00017042547,0.00018059104],"study_design_candidate":"observational","study_design_consensus":"observational","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00066092104,0.00014451526,0.72641075,0.0010113564,0.000120952165,0.002235963,0.009065536,0.00019230615,0.21184483,0.00046602738,0.0005006247,0.04734622],"study_design_scores_gemma":[0.0000030865092,0.00020142287,0.9914813,0.000042631767,0.000025236382,0.00033437734,0.0020698619,0.00011716376,0.0035504068,0.000033366996,0.002130178,0.000011084345],"about_ca_topic_score_codex":0.047847763,"about_ca_topic_score_gemma":0.09821498,"teacher_disagreement_score":0.047847763,"about_ca_system_score_codex":0.0007524223,"about_ca_system_score_gemma":0.00044836005,"threshold_uncertainty_score":0.09513849},"labels":[],"label_agreement":null},{"id":"W1724442066","doi":"10.5539/jfr.v4n5p143","title":"Functional, Physical and Sensory Properties of Pulse Ingredients Incorporated into Orange and Apple Juice Beverages","year":2015,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Food composition and properties","field":"Nursing","cited_by":16,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Food science; Orange juice; Chemistry; Pectin; Orange (colour); Sensory analysis; Turbidity; Biology","score_opus":0.20030099706976578,"score_gpt":0.3475800593068016,"score_spread":0.1472790622370358,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1724442066","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":[0.9963894,0.002175178,0.0006079967,0.000021872867,0.0000096523945,0.000030195239,0.00017862783,0.000012028259,0.0005751121],"genre_scores_gemma":[0.9915413,0.001717441,0.004702807,0.00006189994,0.000009137619,0.000044813896,0.00044416732,0.000021647822,0.0014568199],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99974126,0.000052795767,0.000021113483,0.000048194524,0.00010442701,0.00003226328],"domain_scores_gemma":[0.99979275,0.00004382549,0.000052047828,0.000008014958,0.000066638284,0.000036682442],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00032308916,0.0003973233,0.00038322198,0.00038387047,0.00017953123,0.00050656806,0.00017441125,0.00036746886,0.0009760141],"category_scores_gemma":[0.00041666086,0.00016325286,0.00034748856,0.00036975634,0.0001334218,0.0005112703,0.0003117845,0.0005245648,0.00014461878],"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":[0.00030900055,0.00006391632,0.0009154887,0.00025903445,0.000020577781,0.00008423198,0.00006086375,0.000044362463,0.9951066,0.000020698253,0.00001938814,0.0030959465],"study_design_scores_gemma":[0.000018723978,0.0040187277,0.074525654,0.0001268205,0.0002125351,0.00044862743,0.00041919653,0.00061104924,0.9148323,0.000047913,0.0047007957,0.000037649115],"about_ca_topic_score_codex":0.00056948734,"about_ca_topic_score_gemma":0.0010748571,"teacher_disagreement_score":0.0009760141,"about_ca_system_score_codex":0.0001490454,"about_ca_system_score_gemma":0.0001509236,"threshold_uncertainty_score":0.0032651424},"labels":[],"label_agreement":null},{"id":"W1734624063","doi":"10.5539/jfr.v4n5p73","title":"Salmonella Heidelberg Strain Responses to Essential Oil Components","year":2015,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Salmonella and Campylobacter epidemiology","field":"Agricultural and Biological Sciences","cited_by":5,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"U.S. Food and Drug Administration","keywords":"Salmonella; Antimicrobial; Carvacrol; Essential oil; Microbiology; Food science; Minimum bactericidal concentration; Orange (colour); Limonene; Chemistry; Agar dilution; Minimum inhibitory concentration; Biology; Bacteria","score_opus":0.27431668273295273,"score_gpt":0.3948769346368052,"score_spread":0.12056025190385244,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1734624063","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":[0.996117,0.00046977564,0.00039025574,0.00007914924,0.000034377237,0.00007063821,0.0009608525,0.000025399246,0.0018526039],"genre_scores_gemma":[0.9894672,0.0008173577,0.0019842614,0.00012943204,0.000014128284,0.00007459066,0.0027504652,0.000012451532,0.004750051],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99964774,0.000051868945,0.00005952058,0.00006639468,0.00009294805,0.00008154483],"domain_scores_gemma":[0.99979085,0.000042929245,0.000047404643,0.000018375526,0.000073293726,0.000027166387],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00019382448,0.000652222,0.0003570952,0.00032542096,0.00010558833,0.0002711386,0.00017792998,0.00029138254,0.0015000562],"category_scores_gemma":[0.00032234,0.0001673054,0.00047331396,0.0003400897,0.00013576912,0.00023801283,0.00040634585,0.00037778736,0.00032981267],"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":[0.00043958685,0.00018844435,0.0016094039,0.00013627003,0.000014215148,0.00008580765,0.000064113316,0.0000904315,0.9944054,0.00002925275,0.00011862163,0.0028184608],"study_design_scores_gemma":[0.000036904312,0.01106579,0.060669206,0.00005881173,0.00011194927,0.0005162126,0.00068754837,0.0007034538,0.92320174,0.0000649761,0.0028498592,0.00003354768],"about_ca_topic_score_codex":0.0030451757,"about_ca_topic_score_gemma":0.0036395697,"teacher_disagreement_score":0.0030451757,"about_ca_system_score_codex":0.00019499917,"about_ca_system_score_gemma":0.00028262948,"threshold_uncertainty_score":0.0060548782},"labels":[],"label_agreement":null},{"id":"W1752300028","doi":"10.5539/jfr.v4n5p19","title":"Abnormal Colorations of Mozzarella Cheese Caused by Phoma glomerata (Corda) Wollenw &amp; Hochapfel","year":2015,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Microbial Inactivation Methods","field":"Biochemistry, Genetics and Molecular Biology","cited_by":9,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Food science; Biology; Sheep milk; Microbiology","score_opus":0.1862672852861278,"score_gpt":0.4323953119939942,"score_spread":0.24612802670786643,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1752300028","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":[0.997821,0.00026511666,0.000527598,0.000029210083,0.0000125205315,0.000014172853,0.00011912276,0.00003842879,0.0011728187],"genre_scores_gemma":[0.9979691,0.0001333764,0.0006808368,0.000042222022,0.000006094225,0.0000053591084,0.0001512842,0.000010858744,0.0010008578],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.999879,0.000011155917,0.0000076022925,0.000032735727,0.000041110543,0.000028298142],"domain_scores_gemma":[0.9998596,0.00002140129,0.00006030208,0.000014508622,0.000019163914,0.000025035897],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000096440795,0.00038223906,0.00013913221,0.0003784073,0.00016088219,0.00026905222,0.00018166131,0.00033497758,0.00095204206],"category_scores_gemma":[0.00014887156,0.00014071004,0.000303785,0.00014047838,0.00022575168,0.00010276398,0.00035964014,0.00024309118,0.00027269695],"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":[0.00030448564,0.000037368227,0.015344406,0.00006864325,0.000019900359,0.0069170343,0.00010581775,0.000064962165,0.9733879,0.000036932845,0.00008263036,0.0036299068],"study_design_scores_gemma":[0.000019425404,0.00064334855,0.5179299,0.000017694625,0.000066055734,0.02190882,0.00031115438,0.0005402419,0.4555013,0.00005248272,0.0029853776,0.000024266617],"about_ca_topic_score_codex":0.0017902155,"about_ca_topic_score_gemma":0.0015107163,"teacher_disagreement_score":0.0017902155,"about_ca_system_score_codex":0.00012767283,"about_ca_system_score_gemma":0.00007850074,"threshold_uncertainty_score":0.0035595894},"labels":[],"label_agreement":null},{"id":"W1777302396","doi":"10.5539/jfr.v4n6p14","title":"Antimicrobial Efficacy of Natural Phenolic Compounds against Gram Positive Foodborne Pathogens","year":2015,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Essential Oils and Antimicrobial Activity","field":"Agricultural and Biological Sciences","cited_by":34,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"U.S. Department of Homeland Security","keywords":"Antimicrobial; Food science; Food spoilage; Preservative; Thymol; Ellagic acid; Chlorogenic acid; Eugenol; Chemistry; Microbiology; Biology; Bacteria; Polyphenol; Antioxidant; Biochemistry; Essential oil","score_opus":0.07990498740211847,"score_gpt":0.31777727492478725,"score_spread":0.23787228752266876,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1777302396","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":[0.9944372,0.0037968284,0.00052821584,0.000044871373,0.000017259676,0.00001565283,0.00018985906,0.00001763011,0.00095238525],"genre_scores_gemma":[0.9955444,0.0020507446,0.0012998759,0.000037948997,0.000011976,0.000014095319,0.00020632266,0.000004749566,0.0008300059],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99986994,0.00003651671,0.000016010354,0.000019657327,0.000036357873,0.000021577802],"domain_scores_gemma":[0.9998406,0.00002893403,0.000057437526,0.000010302333,0.000037386293,0.000025189438],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00015694418,0.00032855483,0.00017021029,0.0002368524,0.000090704,0.00015796421,0.00012605173,0.00017979041,0.00091883726],"category_scores_gemma":[0.0001874677,0.00008204347,0.00020379388,0.00017271905,0.000119957214,0.00018434689,0.0001613763,0.00017151413,0.00012533285],"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":[0.0003080109,0.000098950615,0.0005334072,0.00025597904,0.000013577952,0.00004576091,0.00001720032,0.0001332076,0.99369377,0.000026425902,0.000037525555,0.0048361835],"study_design_scores_gemma":[0.000016499122,0.003069502,0.010287886,0.000040678686,0.000040285173,0.00016664824,0.00005045034,0.0003416315,0.9843977,0.00002188173,0.0015595414,0.0000072310727],"about_ca_topic_score_codex":0.00034463545,"about_ca_topic_score_gemma":0.0006179467,"teacher_disagreement_score":0.00091883726,"about_ca_system_score_codex":0.000087911896,"about_ca_system_score_gemma":0.00012398855,"threshold_uncertainty_score":0.0030738115},"labels":[],"label_agreement":null},{"id":"W1824190268","doi":"10.5539/jfr.v4n5p51","title":"Transcriptomic Response of Salmonella Typhimurium Heat Shock Gene Expression Under Thermal Stress at 48 °C","year":2015,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Listeria monocytogenes in Food Safety","field":"Biochemistry, Genetics and Molecular Biology","cited_by":9,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Salmonella enterica; Salmonella; Heat shock protein; Transcriptome; Virulence; Heat shock; Microbiology; Gene; Quorum sensing; Biology; Gene expression; Bacteria; Genetics","score_opus":0.18233313340988583,"score_gpt":0.39383814067068595,"score_spread":0.21150500726080013,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1824190268","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":[0.99576366,0.0004817152,0.0009955575,0.00008565275,0.00002330339,0.000014430749,0.002060297,0.000029554565,0.00054588454],"genre_scores_gemma":[0.9887582,0.0005295548,0.002379572,0.00016371989,0.000013072714,0.00007256143,0.005444643,0.000018789642,0.0026197282],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998851,0.000013956715,0.0000071516465,0.000035265413,0.00002823238,0.000030324993],"domain_scores_gemma":[0.9999205,0.000015360985,0.000019726042,0.0000057395923,0.000023844465,0.000014887682],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00009653253,0.0002733615,0.00032377214,0.00020184537,0.00011358898,0.00023850714,0.00008026944,0.00020787655,0.0008008048],"category_scores_gemma":[0.000109237735,0.00012469593,0.0002874671,0.00024047245,0.00016556687,0.00012587314,0.00014564216,0.0003193558,0.00025835622],"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":[0.00010690261,0.000010471457,0.00034398516,0.000021749694,0.0000023560858,0.000013638508,0.000015781345,0.000024932868,0.99913317,0.000008762123,0.000019601861,0.00029856892],"study_design_scores_gemma":[0.000013096254,0.0012798428,0.12144558,0.000022641185,0.000055269637,0.00022898082,0.00050377264,0.0013977141,0.8729802,0.00007418033,0.0019735699,0.00002518569],"about_ca_topic_score_codex":0.00072472903,"about_ca_topic_score_gemma":0.0009900824,"teacher_disagreement_score":0.0008008048,"about_ca_system_score_codex":0.00017484532,"about_ca_system_score_gemma":0.00016580496,"threshold_uncertainty_score":0.0026789904},"labels":[],"label_agreement":null},{"id":"W1826038030","doi":"10.5539/jfr.v4n6p28","title":"Chemical Composition of Common Seaweeds from the Kenya Coast","year":2015,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Seaweed-derived Bioactive Compounds","field":"Agricultural and Biological Sciences","cited_by":48,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Chemical composition; Animal science; Dry weight; Composition (language); Algae; Nitrogen; Food science; Chemistry; Biology; Botany","score_opus":0.18836668094659562,"score_gpt":0.3507188554017569,"score_spread":0.16235217445516129,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1826038030","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":[0.9986106,0.00043846684,0.000056972676,0.000008170823,0.0000020033167,0.000006655336,0.00031577272,0.000002035291,0.00055921794],"genre_scores_gemma":[0.9957461,0.0010177522,0.00087000336,0.000039013757,0.0000042195734,0.00001673617,0.0008443153,0.000004764189,0.0014570106],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99993265,0.0000042828574,0.000010728245,0.000019933317,0.000021515576,0.00001091045],"domain_scores_gemma":[0.9998442,0.0000117470745,0.000047627364,0.0000047148615,0.000064916065,0.000026673937],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000078374185,0.0003442611,0.0002482663,0.0017824917,0.00075474725,0.00039185962,0.00010764673,0.00019402214,0.0010885767],"category_scores_gemma":[0.00017842793,0.00019269141,0.00013128268,0.0012222409,0.00026338318,0.00022412984,0.00026283404,0.00015517001,0.00024927553],"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":[0.0006819596,0.000056308796,0.29462442,0.0003706148,0.00007804711,0.0010681809,0.0013263301,0.00011072617,0.6892017,0.00009463309,0.00009738553,0.012289735],"study_design_scores_gemma":[0.00000483027,0.00015541419,0.9889531,0.00002469406,0.000033791264,0.00057387055,0.001158341,0.000059126334,0.0076438766,0.000023836947,0.0013575798,0.000011620901],"about_ca_topic_score_codex":0.017660646,"about_ca_topic_score_gemma":0.05687583,"teacher_disagreement_score":0.017660646,"about_ca_system_score_codex":0.00035728147,"about_ca_system_score_gemma":0.0002895388,"threshold_uncertainty_score":0.03511572},"labels":[],"label_agreement":null},{"id":"W1830055898","doi":"10.5539/jfr.v4n4p92","title":"Chemical and Mineral Composition of Amaranth (Amaranthus L.) Species Collected From Central Malawi","year":2015,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Seed and Plant Biochemistry","field":"Agricultural and Biological Sciences","cited_by":60,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"Global Environment Facility","keywords":"Amaranth; Potassium; Chemical composition; Zinc; Magnesium; Altitude (triangle); Chemistry; Animal science; Phosphorus; Composition (language); Dry weight; Horticulture; Botany; Mineralogy; Agronomy; Biology; Food science; Mathematics","score_opus":0.09475068158203045,"score_gpt":0.2837369654863693,"score_spread":0.18898628390433883,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1830055898","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":[0.9986009,0.00020334942,0.000080952486,0.000008761514,0.0000019568272,0.000008205758,0.00062911713,0.0000033292717,0.0004633734],"genre_scores_gemma":[0.9960891,0.00033506393,0.0006987306,0.00003708906,0.000004866947,0.00001766248,0.0012947904,0.000004332052,0.0015183539],"study_design_codex":"observational","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99991345,0.000010005023,0.000010739382,0.000024424417,0.000028488312,0.000012856581],"domain_scores_gemma":[0.9998375,0.000016926955,0.00006321623,0.0000062761096,0.00005357749,0.000022476213],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00009046895,0.00023772457,0.00020501667,0.0013217328,0.00057866535,0.0003440313,0.00012814021,0.00015647216,0.0008512955],"category_scores_gemma":[0.00015169737,0.00016127646,0.00011876158,0.0011802758,0.00026762488,0.00014507305,0.00019365674,0.00014416566,0.00022449256],"study_design_candidate":"bench_or_experimental","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0004487454,0.00012648637,0.61653244,0.00027932462,0.00012188704,0.0011442134,0.0039028302,0.00012450376,0.36241436,0.00011257443,0.00029393708,0.0144987535],"study_design_scores_gemma":[0.000001600534,0.000069499794,0.9970401,0.00000685784,0.000013964853,0.00025085403,0.00049010664,0.000027113378,0.001441095,0.0000062347685,0.0006495183,0.0000029237272],"about_ca_topic_score_codex":0.015254064,"about_ca_topic_score_gemma":0.054767102,"teacher_disagreement_score":0.015254064,"about_ca_system_score_codex":0.00032562608,"about_ca_system_score_gemma":0.00013758888,"threshold_uncertainty_score":0.030330539},"labels":[],"label_agreement":null},{"id":"W1850288382","doi":"10.5539/jfr.v4n5p98","title":"Risk Factors and Control Measures for Bacterial Contamination in the Bovine Meat Chain: A Review on Salmonella and Pathogenic E.coli","year":2015,"lang":"en","type":"review","venue":"Journal of Food Research","topic":"Salmonella and Campylobacter epidemiology","field":"Agricultural and Biological Sciences","cited_by":46,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Salmonella; Contamination; Pathogenic bacteria; Food science; Food safety; Food contaminant; Biology; Red meat; Pathogenic Escherichia coli; Escherichia coli; Meat packing industry; Biotechnology; Veterinary medicine; Microbiology; Bacteria; Medicine","score_opus":0.21380233574850366,"score_gpt":0.392211929551089,"score_spread":0.17840959380258536,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1850288382","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":[0.00018215824,0.9993118,0.00006012426,0.00015109587,0.000060119903,0.0000045842817,0.000018891858,0.0000026727664,0.00020859524],"genre_scores_gemma":[0.0011250298,0.99846566,0.00017588341,0.00006529762,0.00004365535,0.0000057189786,0.00002589658,7.2321524e-7,0.00009217491],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.9993789,0.00016542041,0.00015028974,0.00009471587,0.00017341632,0.00003714203],"domain_scores_gemma":[0.99783117,0.0014042039,0.00038181595,0.000034765053,0.00029172617,0.000056384062],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0011747815,0.0011689072,0.0016951656,0.0040934333,0.00030373895,0.0010338924,0.0010236104,0.0013407462,0.003037812],"category_scores_gemma":[0.0031044052,0.00034755698,0.0014128562,0.0029429959,0.0005255315,0.0010607312,0.00059144426,0.00088272704,0.00048126583],"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":[0.00010802338,0.00016020381,0.001756528,0.11581902,0.00047912067,0.00029515882,0.00022474874,0.0005020289,0.00076160074,0.0017826959,0.01227803,0.86583287],"study_design_scores_gemma":[0.00004548692,0.0006313731,0.016198333,0.1356127,0.0027953342,0.004014185,0.0007842117,0.00035634259,0.0011593711,0.0024756861,0.83583033,0.00009654665],"about_ca_topic_score_codex":0.004041723,"about_ca_topic_score_gemma":0.0047533833,"teacher_disagreement_score":0.0040934333,"about_ca_system_score_codex":0.00065208337,"about_ca_system_score_gemma":0.0025061008,"threshold_uncertainty_score":0.010162473},"labels":[],"label_agreement":null},{"id":"W1892374970","doi":"10.5539/jfr.v4n5p81","title":"Occurrence of Aflatoxin in Some Food Commodities Commonly Consumed in Nigeria","year":2015,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Mycotoxins in Agriculture and Food","field":"Agricultural and Biological Sciences","cited_by":12,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Aflatoxin; Arachis; Food science; Biology; Horticulture","score_opus":0.16733963808715252,"score_gpt":0.339076729530313,"score_spread":0.17173709144316046,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1892374970","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":[0.99882776,0.00039873223,0.0000661459,0.000010585735,0.0000023499717,0.0000052892824,0.000083773484,0.0000013852609,0.0006039137],"genre_scores_gemma":[0.99772555,0.0007890369,0.000536921,0.000020707159,0.0000016947924,0.000006690172,0.00014479514,0.0000014113118,0.00077320536],"study_design_codex":"observational","study_design_gemma":"observational","domain_scores_codex":[0.99985826,0.000017713191,0.000020288102,0.00003380443,0.000042623964,0.000027212142],"domain_scores_gemma":[0.99985087,0.000022558632,0.00008070294,0.0000072135626,0.000027264881,0.000011327896],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00013838334,0.00022386007,0.00014371464,0.0007198238,0.00039104125,0.00046402324,0.0000792991,0.0002450181,0.0004549296],"category_scores_gemma":[0.00020371094,0.00018546327,0.00009995948,0.0006821147,0.00029482215,0.00027027293,0.00016991177,0.00018442232,0.0000968317],"study_design_candidate":"observational","study_design_consensus":"observational","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0007970838,0.00026181532,0.5487017,0.0005723848,0.000044558437,0.0022957446,0.0029636782,0.00015804723,0.41289163,0.00035442552,0.00013849892,0.030820502],"study_design_scores_gemma":[0.000006721325,0.00090048724,0.9407397,0.000142233,0.00005644219,0.0019011227,0.005683485,0.00015570283,0.046648715,0.0001839435,0.0035653978,0.000016091286],"about_ca_topic_score_codex":0.0024912711,"about_ca_topic_score_gemma":0.008727586,"teacher_disagreement_score":0.0024912711,"about_ca_system_score_codex":0.00020397332,"about_ca_system_score_gemma":0.00016514385,"threshold_uncertainty_score":0.004953563},"labels":[],"label_agreement":null},{"id":"W1922713755","doi":"10.5539/jfr.v4n5p133","title":"Quantitative Evaluation of the Effects of Moisture Distribution on Enzyme-Induced Acylation of Trehalose in Reduced-Moisture Organic Media","year":2015,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Enzyme Catalysis and Immobilization","field":"Biochemistry, Genetics and Molecular Biology","cited_by":10,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"Cosmetology Research Foundation; Hokuto Foundation for Bioscience; Tokyo City University","keywords":"Chemistry; Moisture; Water content; Lipase; Trehalose; Yield (engineering); Molecular sieve; Chromatography; Solvent; Acetone; Candida antarctica; Organic chemistry; Adsorption; Enzyme; Materials science","score_opus":0.07799628378004092,"score_gpt":0.38303395925059947,"score_spread":0.30503767547055854,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1922713755","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":[0.9928011,0.0008560601,0.005500621,0.00002397616,0.000012601479,0.000040737512,0.0001710321,0.000038718423,0.00055525167],"genre_scores_gemma":[0.9910245,0.0010474197,0.0066866116,0.000018845089,0.000007257043,0.000057772868,0.00025011477,0.000029222243,0.0008783506],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99954283,0.000118850636,0.000047031648,0.00009814388,0.00014007445,0.000052993404],"domain_scores_gemma":[0.99959964,0.0001661885,0.0001002255,0.000036704187,0.000066485896,0.000030836567],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00048413902,0.0005904875,0.0003458922,0.00016137444,0.000101442005,0.00028517432,0.000289962,0.00030644258,0.0004969223],"category_scores_gemma":[0.0006543863,0.00019476503,0.00023925511,0.0002867212,0.00025905203,0.00028275914,0.0002494995,0.00039182635,0.00013863799],"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":[0.00006272901,0.0000111150375,0.00007488344,0.000023094744,0.0000039493193,0.000011107821,0.000010234889,0.00005014699,0.99921143,0.000007710154,0.0000021661606,0.0005313377],"study_design_scores_gemma":[0.0000017035134,0.000088799614,0.00047228075,0.0000010749662,0.0000059911085,0.000007878296,0.000004392537,0.00019617195,0.9991346,0.0000022062031,0.00008358548,0.0000014198274],"about_ca_topic_score_codex":0.0006623274,"about_ca_topic_score_gemma":0.00094455783,"teacher_disagreement_score":0.0006623274,"about_ca_system_score_codex":0.00023768558,"about_ca_system_score_gemma":0.00016006861,"threshold_uncertainty_score":0.0025603771},"labels":[],"label_agreement":null},{"id":"W1945328137","doi":"10.5539/jfr.v4n4p74","title":"Bioavailability of Mineral Nutrients in Plantain Based Product Enriched With Bambara Groundnut Protein Concentrate","year":2015,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"African Botany and Ecology Studies","field":"Agricultural and Biological Sciences","cited_by":4,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Chemistry; Bioavailability; Potassium; Phosphorus; Food science; Sodium; Calcium; Atomic absorption spectroscopy; Magnesium; Nutrient; Digestion (alchemy); Chromatography; Biology","score_opus":0.11739468826465699,"score_gpt":0.3056911475592127,"score_spread":0.18829645929455568,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1945328137","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":[0.99818027,0.00092470937,0.00037700465,0.00002300355,0.0000068355253,0.000009834908,0.000116483585,0.00000917217,0.00035277242],"genre_scores_gemma":[0.9936178,0.0006901833,0.0024354176,0.000049859318,0.0000062047343,0.000019775403,0.00054116076,0.000015659765,0.002623985],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999021,0.00002601737,0.000007887198,0.000021308842,0.00002584796,0.000016745167],"domain_scores_gemma":[0.9998652,0.00003062858,0.00004056443,0.000005568991,0.000024117804,0.00003403135],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0001712342,0.00028961472,0.0003197302,0.00027269486,0.00012398914,0.00029672898,0.0001504975,0.000249693,0.0007719098],"category_scores_gemma":[0.00018335032,0.00013957059,0.00020203792,0.0001728581,0.00012634862,0.00017975614,0.00018897018,0.00046175704,0.00014152493],"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":[0.00070263457,0.0000981729,0.00054458797,0.00012456616,0.000020438472,0.00007902909,0.000027611695,0.000041551502,0.996653,0.000018508099,0.000026384452,0.0016635525],"study_design_scores_gemma":[0.00005096161,0.0064164307,0.038748816,0.00004978859,0.00017150636,0.0003802459,0.00012950684,0.00069388346,0.9496799,0.00003723389,0.0036243151,0.000017432527],"about_ca_topic_score_codex":0.0009889653,"about_ca_topic_score_gemma":0.001741041,"teacher_disagreement_score":0.0009889653,"about_ca_system_score_codex":0.00015647648,"about_ca_system_score_gemma":0.00013323325,"threshold_uncertainty_score":0.0025823116},"labels":[],"label_agreement":null},{"id":"W1948034447","doi":"10.5539/jfr.v4n6p39","title":"Redefining Unusable Weeds to Beneficial Plants: Purslane as a Powerful Source of Omega-3 for the Future","year":2015,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Antioxidants, Aging, Portulaca oleracea","field":"Neuroscience","cited_by":2,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"Carleton University","funders":"","keywords":"Biotechnology; Health benefits; Mechanism (biology); Human health; Biology; Nutrient; Cardiovascular health; Disease; Medicine; Traditional medicine; Ecology; Environmental health","score_opus":0.1446017723387264,"score_gpt":0.38554408297467235,"score_spread":0.24094231063594596,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1948034447","genre_codex":"review","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":[0.30727842,0.5914878,0.030288128,0.011527503,0.002045414,0.00013041137,0.0011106717,0.00048735557,0.055644225],"genre_scores_gemma":[0.6112254,0.31506124,0.024437696,0.0042514587,0.0005344124,0.000083244995,0.00079268304,0.00016847624,0.04344538],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999496,0.000008044398,0.000003981643,0.000012712008,0.000016067783,0.00000958298],"domain_scores_gemma":[0.99994516,0.000010980618,0.000012306167,0.000005504141,0.000014355624,0.000011740522],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00016174077,0.00028248996,0.00029638998,0.00074550556,0.0003566774,0.0007088769,0.00023216673,0.00055535027,0.006067311],"category_scores_gemma":[0.00014545799,0.00014637712,0.0004205602,0.00046004995,0.00026766036,0.00096886355,0.0005659849,0.0010522662,0.0011895224],"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":[0.0006415589,0.00016460639,0.0011437733,0.0038988162,0.00009872725,0.0018760788,0.0004810887,0.0004733745,0.74168247,0.013134196,0.0049689882,0.23143633],"study_design_scores_gemma":[0.000078538855,0.0010256855,0.005198384,0.0011814295,0.0002306724,0.002606623,0.0006985894,0.00071536127,0.26459438,0.015185821,0.70840913,0.000075440534],"about_ca_topic_score_codex":0.0004896615,"about_ca_topic_score_gemma":0.0010842104,"teacher_disagreement_score":0.006067311,"about_ca_system_score_codex":0.00030469522,"about_ca_system_score_gemma":0.0002948958,"threshold_uncertainty_score":0.02029717},"labels":[],"label_agreement":null},{"id":"W1950477447","doi":"10.5539/jfr.v4n6p1","title":"Risk-Benefit Assessment of Hog Mandibular Lymph Node Incision at Slaughter in Canada","year":2015,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Salmonella and Campylobacter epidemiology","field":"Agricultural and Biological Sciences","cited_by":2,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":true,"ca_institutions":"Canadian Food Inspection Agency; Université de Montréal","funders":"","keywords":"Visual inspection; Context (archaeology); Food safety; Risk assessment; Medicine; Business; Surgery; Risk analysis (engineering); Biology; Pathology; Computer science; Artificial intelligence; Computer security","score_opus":0.10547143679240881,"score_gpt":0.349067086842902,"score_spread":0.2435956500504932,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1950477447","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":[0.9716654,0.004197686,0.006264864,0.0027826703,0.00006123799,0.002175603,0.0031876878,0.000031792977,0.009632991],"genre_scores_gemma":[0.99349266,0.0013108337,0.0029260342,0.00027414368,0.000009180783,0.00019482548,0.00047291268,0.000005584652,0.001313811],"study_design_codex":"observational","study_design_gemma":"observational","domain_scores_codex":[0.9932352,0.0029933918,0.00019966168,0.0003548803,0.002111918,0.0011050235],"domain_scores_gemma":[0.99196446,0.004331972,0.0008825347,0.00016806621,0.0019783739,0.0006746965],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.008061446,0.0006131817,0.0007538602,0.00111746,0.00068345154,0.0016050762,0.0010231093,0.0011636446,0.0022498951],"category_scores_gemma":[0.015648577,0.00034834814,0.002245579,0.0010960783,0.0010411845,0.0004984489,0.0014424236,0.0011795581,0.00010609124],"study_design_candidate":"observational","study_design_consensus":"observational","about_ca_topic_candidate":true,"about_ca_topic_consensus":true,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.039127186,0.0026458113,0.49688232,0.0066801053,0.004832089,0.0021778531,0.0021786736,0.2312482,0.007779643,0.015281548,0.005268527,0.18589799],"study_design_scores_gemma":[0.0016831699,0.018569933,0.7984718,0.0029431586,0.006091682,0.00093202683,0.00761473,0.12928575,0.0055448655,0.009317723,0.019096075,0.0004491097],"about_ca_topic_score_codex":0.74978966,"about_ca_topic_score_gemma":0.8458941,"teacher_disagreement_score":0.25021034,"about_ca_system_score_codex":0.046469547,"about_ca_system_score_gemma":0.041512825,"threshold_uncertainty_score":0.5033678},"labels":[],"label_agreement":null},{"id":"W1954307028","doi":"10.5539/jfr.v4n5p64","title":"Branding, Ingredients and Nutrition Information: Consumer Liking of a Healthier Snack","year":2015,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Sensory Analysis and Statistical Methods","field":"Agricultural and Biological Sciences","cited_by":4,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"Auckland University of Technology, New Zealand","keywords":"Taste; Advertising; Nothing; Psychology; Perception; Health claims on food labels; Naturalness; Marketing; Food science; Business","score_opus":0.28092695455191763,"score_gpt":0.42333571457723934,"score_spread":0.1424087600253217,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1954307028","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":[0.9984894,0.00008627238,0.00022881335,0.000051299146,0.0000073722017,0.0000148954105,0.000017945922,0.000004428574,0.0010996137],"genre_scores_gemma":[0.9984409,0.00007569523,0.0007828361,0.00007491123,0.000009643772,0.000009992775,0.00004812041,0.0000035860885,0.0005544661],"study_design_codex":"observational","study_design_gemma":"observational","domain_scores_codex":[0.9995142,0.00012809668,0.00003646347,0.000065988344,0.00022751142,0.000027798364],"domain_scores_gemma":[0.99810225,0.00089691323,0.00049224444,0.00012349329,0.000250764,0.00013433954],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0012338697,0.00017978974,0.00020841617,0.00015136952,0.00017067933,0.0006443255,0.00011575729,0.00039505892,0.0032456827],"category_scores_gemma":[0.0031192503,0.00010478751,0.00032030744,0.00009845496,0.00023536436,0.00064946513,0.00030657114,0.0005449187,0.00025852697],"study_design_candidate":"observational","study_design_consensus":"observational","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.018005421,0.0055554225,0.4258114,0.0015806151,0.000561649,0.0004417263,0.006012825,0.0007313797,0.40024737,0.00075327937,0.0007773923,0.13952158],"study_design_scores_gemma":[0.00010106754,0.0116763,0.95817506,0.00006463641,0.00028114158,0.00035266447,0.0017055473,0.0011792599,0.024406888,0.00035620315,0.0016452739,0.000055871937],"about_ca_topic_score_codex":0.0010125446,"about_ca_topic_score_gemma":0.0010993681,"teacher_disagreement_score":0.0032456827,"about_ca_system_score_codex":0.00013994772,"about_ca_system_score_gemma":0.00012829083,"threshold_uncertainty_score":0.01085788},"labels":[],"label_agreement":null},{"id":"W1963508959","doi":"10.5539/jfr.v2n1p101","title":"Effect of Blanching Treatments against Protein Content and Amino Acid Drumstick Leaves (Moringa oleifera)","year":2013,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Moringa oleifera research and applications","field":"Agricultural and Biological Sciences","cited_by":27,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"Direktorat Jenderal Pendidikan Tinggi; Universitas Negeri Malang","keywords":"Moringa; Blanching; Sodium bicarbonate; Food science; Chemistry; Steaming; Amino acid; Lysine; Leucine; Boiling; Essential amino acid; Sodium; Biochemistry; Organic chemistry","score_opus":0.0856244388314496,"score_gpt":0.3226743855049681,"score_spread":0.23704994667351847,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1963508959","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":[0.998099,0.0009039759,0.00023305298,0.000038836715,0.000027887829,0.00002369585,0.00018397911,0.000024317167,0.00046535954],"genre_scores_gemma":[0.9927626,0.0008671659,0.0019955253,0.00013935148,0.000025206611,0.0000706581,0.0006270456,0.000022142463,0.003490239],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99984574,0.000025288444,0.000016275182,0.0000477736,0.000033803422,0.00003098251],"domain_scores_gemma":[0.999652,0.00006398491,0.00009437248,0.000022276123,0.00004302944,0.00012430077],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00017644273,0.00060668366,0.0003825068,0.00027642763,0.0002597066,0.00025254043,0.00017763603,0.00027751533,0.0016254707],"category_scores_gemma":[0.00021354828,0.00023948104,0.00035400747,0.00022844458,0.00023568932,0.0003024398,0.00021631521,0.0008963199,0.00021518893],"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":[0.002769871,0.0004022852,0.00088547834,0.00014788692,0.000029477782,0.00003628517,0.000085042404,0.000040324605,0.99291056,0.000019340616,0.000049980692,0.0026234929],"study_design_scores_gemma":[0.00014906637,0.017465362,0.09369882,0.0000364442,0.00020890265,0.00013199144,0.00032238374,0.0006203942,0.8844232,0.000068315676,0.0028292548,0.000045823086],"about_ca_topic_score_codex":0.001071638,"about_ca_topic_score_gemma":0.0029147645,"teacher_disagreement_score":0.0016254707,"about_ca_system_score_codex":0.00023198329,"about_ca_system_score_gemma":0.0001841238,"threshold_uncertainty_score":0.0054377913},"labels":[],"label_agreement":null},{"id":"W1963544807","doi":"10.5539/jfr.v1n2p274","title":"Behavior of Brucella abortus and Brucella melitensis in Raw Meatball (Cig Kofte)","year":2012,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Brucella: diagnosis, epidemiology, treatment","field":"Veterinary","cited_by":1,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Brucella melitensis; Brucella abortus; Population; Brucella; Food science; Raw milk; Agar; Microbiology; Biology; Chemistry; Brucellosis; Bacteria; Medicine; Immunology","score_opus":0.3006934738177867,"score_gpt":0.47254573347591955,"score_spread":0.17185225965813283,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1963544807","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":[0.9988582,0.00037857494,0.00022263138,0.000021665861,0.0000129431255,0.000011454939,0.00019215631,0.0000066323355,0.00029579495],"genre_scores_gemma":[0.9959365,0.0003109437,0.00093710737,0.00007019212,0.00001826242,0.000025417077,0.00090372696,0.000008051024,0.0017897583],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.99969625,0.000032725904,0.0000255782,0.0000945986,0.00009039411,0.00006040198],"domain_scores_gemma":[0.9996959,0.00003131181,0.00009111748,0.000023038325,0.00011489376,0.000043761444],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00031596934,0.00042665502,0.00038999773,0.00040415925,0.00033490124,0.0005846878,0.00020627098,0.00040274143,0.0010101434],"category_scores_gemma":[0.00035429903,0.00020114738,0.00034494657,0.00024020113,0.00022595818,0.00027779012,0.00031045036,0.00037780264,0.00044683664],"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":[0.00048222215,0.00008024444,0.035062198,0.00007655927,0.000020216909,0.0002621976,0.00028044655,0.00003370078,0.9610528,0.000016345255,0.000040482417,0.002592639],"study_design_scores_gemma":[0.000010304746,0.003917038,0.63714653,0.00004796562,0.00009990432,0.0014452247,0.0014532993,0.00039611777,0.35406023,0.00005454804,0.0013372558,0.00003160987],"about_ca_topic_score_codex":0.0022243445,"about_ca_topic_score_gemma":0.0026063516,"teacher_disagreement_score":0.0022243445,"about_ca_system_score_codex":0.00020550695,"about_ca_system_score_gemma":0.00013417633,"threshold_uncertainty_score":0.004422784},"labels":[],"label_agreement":null},{"id":"W1963893862","doi":"10.5539/jfr.v3n3p66","title":"Oxalate Content of Egyptian Grown Fruits and Vegetables and Daily Common Herbs","year":2014,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Cassava research and cyanide","field":"Agricultural and Biological Sciences","cited_by":18,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Oxalate; Oxalic acid; Watercress; Chemistry; Horticulture; Cultivar; Food composition data; Food science; Biology","score_opus":0.13011423318736337,"score_gpt":0.3110585290700829,"score_spread":0.18094429588271954,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1963893862","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":[0.9982863,0.0003780734,0.000064795444,0.0000065992654,6.3382765e-7,0.0000054759475,0.00079534843,0.000005372194,0.00045730983],"genre_scores_gemma":[0.99593073,0.00052786316,0.0005741028,0.000022775637,0.0000019353035,0.000010262006,0.0015446679,0.0000045653082,0.0013831037],"study_design_codex":"observational","study_design_gemma":"observational","domain_scores_codex":[0.99991965,0.0000072242137,0.000011277119,0.000026882044,0.000021635355,0.000013160995],"domain_scores_gemma":[0.9998423,0.000017276834,0.0000626857,0.000012876796,0.00004935253,0.000015480446],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000111542104,0.0001883826,0.00018758822,0.001826653,0.00023034745,0.00031992685,0.00013871072,0.00015851541,0.0010716047],"category_scores_gemma":[0.0001759862,0.00010825995,0.00013626041,0.0015665122,0.0001402253,0.00018431385,0.00020912741,0.000103482904,0.00020158399],"study_design_candidate":"observational","study_design_consensus":"observational","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0010912959,0.00012380924,0.79461616,0.00049973244,0.0001435407,0.00095639663,0.0016314735,0.00020783281,0.15774328,0.00012990957,0.00036092257,0.042495616],"study_design_scores_gemma":[0.000003966887,0.000106440166,0.9919567,0.000009448851,0.000026864365,0.0003694807,0.00053614634,0.00007368144,0.00562461,0.000016011245,0.0012715918,0.000005118409],"about_ca_topic_score_codex":0.008544847,"about_ca_topic_score_gemma":0.022390218,"teacher_disagreement_score":0.008544847,"about_ca_system_score_codex":0.00031525322,"about_ca_system_score_gemma":0.00015526178,"threshold_uncertainty_score":0.016990244},"labels":[],"label_agreement":null},{"id":"W1964092473","doi":"10.5539/jfr.v3n5p31","title":"Effect of Protein Supplementation, Fat Globule Size and Storage Time on the Rheological and Sensory Properties of Buffalo Milk Stirred Yogurt","year":2014,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":18,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Rheology; Food science; Chemistry; Globules of fat; Apparent viscosity; Viscosity; Dynamic mechanical analysis; Viscoelasticity; Whey protein; Dynamic modulus; Shear rate; Shear thinning; Milk fat; Materials science; Composite material; Organic chemistry; Linseed oil","score_opus":0.06313521540798216,"score_gpt":0.2967442860746871,"score_spread":0.23360907066670494,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1964092473","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":[0.9978211,0.0015309509,0.00024880815,0.000024109575,0.000021487329,0.000015655698,0.00011469087,0.000009335081,0.00021385185],"genre_scores_gemma":[0.99592006,0.00098817,0.0013780699,0.000058848946,0.000015934473,0.00005175592,0.0002883175,0.000018161141,0.001280614],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99981827,0.00004342268,0.000022278722,0.000053796513,0.000035467914,0.000026684847],"domain_scores_gemma":[0.99976856,0.000042392523,0.00007844032,0.0000140472075,0.000054911092,0.00004162471],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00031420932,0.00032441298,0.00043945064,0.00015278539,0.00013207963,0.00040128207,0.00015763078,0.0001843606,0.0010351086],"category_scores_gemma":[0.00047546552,0.00012830184,0.00024010682,0.00018076196,0.00018858066,0.00034734284,0.00024322729,0.000440801,0.0001305489],"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":[0.0021051462,0.000101258236,0.00093879394,0.00014936509,0.000027497332,0.00005215226,0.00007050287,0.000046304387,0.99394107,0.000014088559,0.000026374715,0.0025274311],"study_design_scores_gemma":[0.000051831645,0.0059929094,0.051785056,0.000059064798,0.00021569247,0.00014509384,0.00025267148,0.00075261306,0.938031,0.000032991535,0.0026477787,0.000033159664],"about_ca_topic_score_codex":0.0007644133,"about_ca_topic_score_gemma":0.001402003,"teacher_disagreement_score":0.0010351086,"about_ca_system_score_codex":0.00016491489,"about_ca_system_score_gemma":0.00015380551,"threshold_uncertainty_score":0.0034627318},"labels":[],"label_agreement":null},{"id":"W1965049312","doi":"10.5539/jfr.v4n1p58","title":"Mechanism of Resistance to Macrolide-Lincosamide-Streptogramin Antibiotics in Streptococcus thermophilus","year":2014,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Pneumonia and Respiratory Infections","field":"Medicine","cited_by":0,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Lincomycin; 23S ribosomal RNA; Lincosamides; Microbiology; Spiramycin; Biology; Mutant; Josamycin; Tylosin; Tetracycline; Telithromycin; Antibiotics; Genetics; Erythromycin; Gene; Ribosome","score_opus":0.05214894878341018,"score_gpt":0.37272697664755716,"score_spread":0.32057802786414696,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1965049312","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":[0.99848515,0.00037129736,0.0005008305,0.000036729194,0.0000043942555,0.000012663261,0.00008844416,0.000034882352,0.00046563303],"genre_scores_gemma":[0.9986909,0.00016257894,0.000457973,0.00001594766,0.0000035269732,0.000011366798,0.00012790051,0.000005799223,0.00052390713],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998548,0.000029846344,0.000024103205,0.000025026682,0.000037262846,0.000028863336],"domain_scores_gemma":[0.9998585,0.000019046884,0.000056241868,0.000014747123,0.000024139457,0.000027236918],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00015774446,0.0003240371,0.00026848822,0.0004531237,0.00011938539,0.00030194974,0.0002728384,0.00037725037,0.0005853614],"category_scores_gemma":[0.000166905,0.00020418367,0.00033706188,0.00021314123,0.0002288719,0.00015538411,0.00024833923,0.00016502957,0.00033252154],"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":[0.0002043014,0.000047448502,0.0052932124,0.00005073218,0.000010399442,0.00035700557,0.000046202265,0.00015159039,0.99136984,0.000094553405,0.00004634905,0.0023283584],"study_design_scores_gemma":[0.000042484127,0.0013482173,0.12964949,0.000027029779,0.000079955855,0.0028588425,0.00024019848,0.0042556836,0.8600228,0.00016356417,0.0012804589,0.000031326337],"about_ca_topic_score_codex":0.0011269271,"about_ca_topic_score_gemma":0.00049390434,"teacher_disagreement_score":0.0011269271,"about_ca_system_score_codex":0.00022509569,"about_ca_system_score_gemma":0.00016676309,"threshold_uncertainty_score":0.002240777},"labels":[],"label_agreement":null},{"id":"W1965302920","doi":"10.5539/jfr.v4n1p1","title":"Single Screw Extrusion Processing of Soy White Flakes Based Catla Feed","year":2014,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Aquaculture Nutrition and Growth","field":"Agricultural and Biological Sciences","cited_by":16,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"Indian Council of Agricultural Research; South Dakota State University; U.S. Department of Agriculture","keywords":"Extrusion; Absorption of water; Expansion ratio; Water content; Pellet; Materials science; Die swell; Plastics extrusion; Moisture; Composite material; Food science; Chemistry","score_opus":0.08568055439994,"score_gpt":0.3092910002990787,"score_spread":0.2236104458991387,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1965302920","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":[0.99736637,0.00028818657,0.001547934,0.0000128152005,0.000007849345,0.000028963956,0.00029554198,0.00002236467,0.0004299979],"genre_scores_gemma":[0.9806697,0.0007293644,0.011874693,0.00003225576,0.000005543385,0.000060530336,0.0013191563,0.000044633456,0.00526418],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998865,0.000011745051,0.000013470572,0.000035166187,0.000036473084,0.000016602873],"domain_scores_gemma":[0.9998902,0.000022928114,0.00003648661,0.00000800564,0.000029769139,0.000012626968],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00019545523,0.00028879143,0.00042730258,0.00030842333,0.00014297219,0.00032768954,0.0002253379,0.00018540863,0.0012929025],"category_scores_gemma":[0.00016688494,0.0001557015,0.00036228134,0.00038348092,0.000114480215,0.00026610846,0.00018960096,0.0002819018,0.00026293081],"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":[0.0004196929,0.000072035196,0.00052578433,0.00012650448,0.000012674315,0.000114684255,0.000026464484,0.00013940957,0.99506015,0.000030673236,0.000023206849,0.0034486847],"study_design_scores_gemma":[0.000023880562,0.0015190177,0.017729199,0.000019137691,0.00004736096,0.0001103626,0.000056289056,0.00078192743,0.9781466,0.000012008199,0.0015427688,0.000011339518],"about_ca_topic_score_codex":0.0009100014,"about_ca_topic_score_gemma":0.0034126425,"teacher_disagreement_score":0.0012929025,"about_ca_system_score_codex":0.00020114565,"about_ca_system_score_gemma":0.0001837378,"threshold_uncertainty_score":0.004325211},"labels":[],"label_agreement":null},{"id":"W1965439171","doi":"10.5539/jfr.v1n1p320","title":"Determination of SpontaneousIgnition of SSSR and Fish Meal duringTransport and Storage","year":2012,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Fire dynamics and safety research","field":"Engineering","cited_by":11,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Food science; Brewing; Fish <Actinopterygii>; Residue (chemistry); Fermentation; Waste management; Environmental science; Chemistry; Fish meal; Pulp and paper industry; Engineering; Fishery; Biology; Biochemistry","score_opus":0.034096915251011994,"score_gpt":0.2944198361813525,"score_spread":0.2603229209303405,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1965439171","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":[0.9964618,0.0005491728,0.0020363033,0.0000074755644,0.000007700929,0.000011347734,0.00024279722,0.000022313168,0.0006611864],"genre_scores_gemma":[0.99624914,0.0003133693,0.001172809,0.000007729013,0.0000045276392,0.00001575372,0.0003986925,0.00001254087,0.0018255414],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.999816,0.000017337119,0.000010271844,0.000045439298,0.00007400271,0.000036927522],"domain_scores_gemma":[0.99969196,0.000050550618,0.00008924524,0.000024122457,0.00011519228,0.000028842842],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00023682982,0.0003476282,0.00017380297,0.00071654643,0.00018756246,0.00022154477,0.00020029268,0.00027934407,0.0013882694],"category_scores_gemma":[0.00038330164,0.00012428993,0.00032454878,0.00038695673,0.00020069239,0.00025495805,0.00018969715,0.0003136571,0.0003156505],"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":[0.000655524,0.000047493657,0.04908484,0.00011438218,0.000039037423,0.00018731333,0.0002535611,0.00024645292,0.9408276,0.00009375251,0.000054912947,0.00839505],"study_design_scores_gemma":[0.0000036784927,0.0010181884,0.13936765,0.000010396401,0.00004673558,0.00021239718,0.00031630628,0.0011507982,0.8568327,0.0000633385,0.0009624348,0.00001531094],"about_ca_topic_score_codex":0.0014233536,"about_ca_topic_score_gemma":0.002127763,"teacher_disagreement_score":0.0014233536,"about_ca_system_score_codex":0.00019033291,"about_ca_system_score_gemma":0.00016587312,"threshold_uncertainty_score":0.0046442747},"labels":[],"label_agreement":null},{"id":"W1966416158","doi":"10.5539/jfr.v4n4p10","title":"Effect of Burdock Root and the Fermented Product on Alloxan-Induced Mouse Hyperglycemia","year":2015,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Seaweed-derived Bioactive Compounds","field":"Agricultural and Biological Sciences","cited_by":4,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Chemistry; Fermentation; Alloxan; Catalase; Food science; Antioxidant; Endocrinology; Internal medicine; Biochemistry; Medicine; Diabetes mellitus","score_opus":0.10813425163750964,"score_gpt":0.348823332507593,"score_spread":0.24068908087008337,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1966416158","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":[0.99764603,0.00073192513,0.00042930152,0.00008415999,0.000039187333,0.000028291062,0.0003256193,0.000063432315,0.0006519737],"genre_scores_gemma":[0.9934685,0.00080379244,0.0014061221,0.000110269575,0.000022156559,0.000045287834,0.00063321437,0.000024416533,0.0034861683],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998585,0.000020769383,0.000014407236,0.00003367708,0.00003190827,0.000040720206],"domain_scores_gemma":[0.9997794,0.000014540341,0.000072698516,0.00002438107,0.000021594067,0.00008742187],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00018129393,0.0006839419,0.0004818782,0.00059199886,0.00024315913,0.00030560957,0.00024736466,0.00040009737,0.001412664],"category_scores_gemma":[0.00013743862,0.00019310562,0.00042214876,0.00028765845,0.0003306482,0.0002847771,0.00024447535,0.0010820162,0.00022344597],"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":[0.0025771363,0.0006443317,0.00053708465,0.000071412556,0.00002116878,0.00011778971,0.000021276048,0.000053653817,0.9935041,0.00007113319,0.000066516106,0.0023144002],"study_design_scores_gemma":[0.00017480164,0.0077312454,0.012653355,0.000021974009,0.0001019604,0.0002782074,0.000066485234,0.00044025877,0.97671175,0.00005205165,0.0017504287,0.000017430995],"about_ca_topic_score_codex":0.0010667827,"about_ca_topic_score_gemma":0.0015764011,"teacher_disagreement_score":0.001412664,"about_ca_system_score_codex":0.00027532977,"about_ca_system_score_gemma":0.0003138644,"threshold_uncertainty_score":0.004725814},"labels":[],"label_agreement":null},{"id":"W1966569229","doi":"10.5539/jfr.v1n1p298","title":"Biological Evaluation of Wheat-Salty Extract, Milk-Wheat Solution and Fermented Soymilk for Treatment of Castor-Oil Induced Diarrhea in Rats","year":2012,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Viral gastroenteritis research and epidemiology","field":"Medicine","cited_by":2,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"Pfizer","keywords":"Food science; Meal; Diarrhea; Chemistry; Urea; Globulin; Animal science; Medicine; Biology; Biochemistry; Internal medicine","score_opus":0.40775841107499733,"score_gpt":0.4937299444285473,"score_spread":0.08597153335354996,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1966569229","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":[0.98929405,0.0064008255,0.001404579,0.00025337082,0.00017947228,0.0001473175,0.00066198804,0.00010023079,0.0015580967],"genre_scores_gemma":[0.982004,0.006629664,0.0037220838,0.00016524734,0.000052325802,0.00021123249,0.0010307557,0.000022388936,0.00616236],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99987805,0.000020940477,0.000015490892,0.000020892701,0.000033479515,0.000031059488],"domain_scores_gemma":[0.9998431,0.000014841056,0.000037622947,0.000008614595,0.000034921966,0.000060845487],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00022813921,0.00059745606,0.0006811786,0.0006018921,0.00022727187,0.00017809954,0.00023308095,0.00033419702,0.0012132551],"category_scores_gemma":[0.00016136891,0.00019180347,0.0005798123,0.00041257014,0.00024197338,0.00027373497,0.00018591581,0.0006071418,0.00018698731],"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":[0.0053238845,0.0037517196,0.0006812174,0.00062643044,0.000078710276,0.00023445718,0.00011161985,0.00022212106,0.97702026,0.00013364576,0.00029594783,0.011519996],"study_design_scores_gemma":[0.00092272426,0.061606064,0.02099669,0.00010954617,0.00044625517,0.0003860345,0.00027715776,0.0011568235,0.9077178,0.00014226939,0.006178829,0.000059771857],"about_ca_topic_score_codex":0.0013034262,"about_ca_topic_score_gemma":0.002841957,"teacher_disagreement_score":0.0013034262,"about_ca_system_score_codex":0.00017605351,"about_ca_system_score_gemma":0.00048296756,"threshold_uncertainty_score":0.0040587187},"labels":[],"label_agreement":null},{"id":"W1966576334","doi":"10.5539/jfr.v3n2p61","title":"Role of the Physical Elicitors in Enhancing Postharvest Antioxidant Capacity of Table Grape cv Redglobe (Vitis vinifera L.)","year":2014,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Horticultural and Viticultural Research","field":"Agricultural and Biological Sciences","cited_by":10,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"European Regional Development Fund; Regione Puglia; Ministero dell’Istruzione, dell’Università e della Ricerca","keywords":"Postharvest; Table grape; Chemistry; Food science; Antioxidant; Polyphenol; Abiotic component; Horticulture; Vitis vinifera; Botany; Biology; Biochemistry","score_opus":0.04134738745909794,"score_gpt":0.29841123977078904,"score_spread":0.2570638523116911,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1966576334","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":[0.99797803,0.0010426366,0.00030909735,0.000036833633,0.000019715566,0.000013327541,0.00014352363,0.00001828011,0.00043854862],"genre_scores_gemma":[0.99694484,0.0005028034,0.00060620066,0.00006575372,0.000008060059,0.000013498021,0.00033112886,0.000012737084,0.0015149222],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998839,0.000020561556,0.000008511948,0.0000414361,0.000021407017,0.000024207988],"domain_scores_gemma":[0.99991286,0.000014830829,0.000016338232,0.000008189604,0.00001960229,0.000028178747],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00012247659,0.0002851455,0.00036975686,0.0001487471,0.00017505435,0.00043947456,0.00012486453,0.00022033477,0.0006177821],"category_scores_gemma":[0.00010270648,0.00014039334,0.00033447784,0.00013760949,0.00011181398,0.00021984604,0.00021954083,0.00046219915,0.000099242214],"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":[0.00013753437,0.000030490974,0.00031689924,0.000059594906,0.000010357918,0.000026309717,0.000039325118,0.000031383315,0.9983612,0.000012737322,0.000018559704,0.0009555462],"study_design_scores_gemma":[0.000020713298,0.0020378833,0.09799116,0.000029689902,0.00013269114,0.0002065039,0.00031616725,0.000754719,0.8948842,0.000057038083,0.0035443173,0.000024934567],"about_ca_topic_score_codex":0.0016579633,"about_ca_topic_score_gemma":0.002606007,"teacher_disagreement_score":0.0016579633,"about_ca_system_score_codex":0.00025512266,"about_ca_system_score_gemma":0.00014882968,"threshold_uncertainty_score":0.0032966137},"labels":[],"label_agreement":null},{"id":"W1967284315","doi":"10.5539/jfr.v3n5p73","title":"Effects of Drying Techniques on Murtilla Fruit Polyphenols and Antioxidant Activity","year":2014,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Phytochemicals and Antioxidant Activities","field":"Medicine","cited_by":46,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"Fondo de Fomento al Desarrollo Científico y Tecnológico; Comisión Nacional de Investigación Científica y Tecnológica","keywords":"ABTS; DPPH; Polyphenol; Chemistry; Antioxidant; Food science; Anthocyanin; High-performance liquid chromatography; Freeze-drying; Botany; Chromatography; Organic chemistry; Biology","score_opus":0.03722718609514981,"score_gpt":0.35407016107232175,"score_spread":0.31684297497717195,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1967284315","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":[0.9972132,0.0020160861,0.00025422458,0.000018882702,0.000018096216,0.000020768834,0.00006730276,0.000013161422,0.00037828734],"genre_scores_gemma":[0.9949504,0.0016710808,0.0016914378,0.000059439753,0.00001758464,0.000028389144,0.00024279268,0.000018177925,0.0013206736],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99991024,0.000013061144,0.000008969819,0.00002393599,0.000026585514,0.000017192962],"domain_scores_gemma":[0.99982554,0.00004045743,0.000060233473,0.000013459183,0.000033240045,0.000027141456],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00015397044,0.00039865193,0.00027674646,0.00029367395,0.00015717783,0.00019021807,0.00012880073,0.00015478536,0.0011011469],"category_scores_gemma":[0.00023477717,0.000102361526,0.0002858023,0.0001898669,0.000114784205,0.0002639435,0.00015085237,0.00039789887,0.00010417081],"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":[0.0005150661,0.0001070811,0.00082272367,0.00017807602,0.000027557538,0.000047541285,0.00004297226,0.000048062393,0.9945834,0.000018844654,0.000029714283,0.0035790163],"study_design_scores_gemma":[0.000040884417,0.0027885502,0.06274389,0.000040202845,0.00015217462,0.0002652421,0.0001444508,0.00054531253,0.9308781,0.00003124736,0.0023469487,0.000023026501],"about_ca_topic_score_codex":0.0007936183,"about_ca_topic_score_gemma":0.001721155,"teacher_disagreement_score":0.0011011469,"about_ca_system_score_codex":0.0001381048,"about_ca_system_score_gemma":0.00010651172,"threshold_uncertainty_score":0.0036836863},"labels":[],"label_agreement":null},{"id":"W1968168018","doi":"10.5539/jfr.v1n1p179","title":"Sensory Analysis of Pawpaw (Asimina triloba) Pulp Puree: Consumer Appraisal and Descriptive Lexicon","year":2012,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Sensory Analysis and Statistical Methods","field":"Agricultural and Biological Sciences","cited_by":18,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Pulp (tooth); Sensory analysis; Flavor; Sensory system; Food science; Lexicon; Chemistry; Mathematics; Biology; Computer science; Medicine; Artificial intelligence; Dentistry","score_opus":0.26996883477262607,"score_gpt":0.43367324268994883,"score_spread":0.16370440791732277,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1968168018","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":[0.99343044,0.00013188402,0.0037484372,0.000023833027,0.000007413346,0.00010893541,0.0006211024,0.000036193895,0.0018917747],"genre_scores_gemma":[0.990203,0.00028088206,0.0061478317,0.00004931272,0.0000063534762,0.00013922305,0.001059482,0.000030318834,0.0020834194],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.9996458,0.000076030825,0.0000369664,0.00003908163,0.00017727246,0.000024786703],"domain_scores_gemma":[0.99916756,0.00022334712,0.00009480427,0.00003689231,0.00043170186,0.00004572131],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00091579044,0.00034127408,0.00031952054,0.0010940821,0.0002763578,0.0006272472,0.00018557985,0.00020185344,0.0017983322],"category_scores_gemma":[0.0010286592,0.0001195923,0.00029489302,0.0009569346,0.0003142977,0.0005309155,0.00050827954,0.0004371181,0.00026451965],"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":[0.0030318762,0.00042782447,0.049995914,0.00083969923,0.0001518455,0.00049055397,0.0030185718,0.00088997814,0.8674419,0.0006914826,0.00083826063,0.07218214],"study_design_scores_gemma":[0.000029264182,0.003428537,0.8375568,0.00007862865,0.0001675977,0.0014823283,0.004985117,0.0040748892,0.1427729,0.0007613526,0.0045207636,0.00014181194],"about_ca_topic_score_codex":0.0010324474,"about_ca_topic_score_gemma":0.0016588515,"teacher_disagreement_score":0.0017983322,"about_ca_system_score_codex":0.00020254789,"about_ca_system_score_gemma":0.00017044369,"threshold_uncertainty_score":0.006016016},"labels":[],"label_agreement":null},{"id":"W1969372713","doi":"10.5539/jfr.v3n6p54","title":"Effects of Buffalo and Cow Milk Mixtures Enriched With Sodium Caseinates on the Physicochemical, Rheological and Sensory Properties of a Stirred Yogurt Product","year":2014,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Probiotics and Fermented Foods","field":"Agricultural and Biological Sciences","cited_by":4,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Food science; Rheology; Cow milk; Chemistry; Flavor; Fermentation; Sensory analysis; Sodium; Materials science; Organic chemistry","score_opus":0.042554425914592395,"score_gpt":0.2517627357102581,"score_spread":0.20920830979566568,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1969372713","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":[0.9991026,0.0005015016,0.00014166239,0.000013079201,0.000006516923,0.000008278692,0.000051872357,0.000005683733,0.00016871555],"genre_scores_gemma":[0.9970861,0.00052608096,0.0014517639,0.000035706114,0.0000065548484,0.00001636876,0.0001654019,0.000009858976,0.00070222735],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9997303,0.00009117528,0.000027146923,0.000052449865,0.00005985132,0.000039047227],"domain_scores_gemma":[0.999798,0.000054413664,0.00006425864,0.000007667422,0.000031550953,0.00004414233],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00035478474,0.00035480672,0.0004097719,0.00020889763,0.00013145416,0.00044939553,0.00014604015,0.0002152864,0.0008189116],"category_scores_gemma":[0.0003886703,0.00019302701,0.00029665657,0.00024162894,0.00018318379,0.00022596055,0.0002937434,0.00037627452,0.00008708811],"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":[0.0019201369,0.00012559727,0.0008714421,0.00009491562,0.000036956033,0.000039620332,0.000048341222,0.00008150019,0.9950375,0.0000111995405,0.000014770768,0.0017178322],"study_design_scores_gemma":[0.000035532586,0.005831377,0.031397205,0.000030156776,0.00019019286,0.00006787605,0.00015839296,0.00072622753,0.96041536,0.000013505657,0.0011156582,0.000018581848],"about_ca_topic_score_codex":0.0011272018,"about_ca_topic_score_gemma":0.0024010204,"teacher_disagreement_score":0.0011272018,"about_ca_system_score_codex":0.00016817196,"about_ca_system_score_gemma":0.00017810089,"threshold_uncertainty_score":0.0027395487},"labels":[],"label_agreement":null},{"id":"W1970565576","doi":"10.5539/jfr.v3n6p107","title":"Effect of Different Extrusion Processing Parameters on Physical Properties of Soy White Flakes and High Protein Distillers Dried Grains-Based Extruded Aquafeeds","year":2014,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Aquaculture Nutrition and Growth","field":"Agricultural and Biological Sciences","cited_by":14,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"Indian Council of Agricultural Research; South Dakota State University; U.S. Department of Agriculture","keywords":"Absorption of water; Extrusion; Pellet; Soy protein; Expansion ratio; Response surface methodology; Distillers grains; Food science; Ingredient; Plastics extrusion; Corn gluten meal; Water content; Solubility; Materials science; Soybean meal; Chemistry; Raw material; Composite material; Chromatography","score_opus":0.040951362567800055,"score_gpt":0.28345198617689277,"score_spread":0.24250062360909272,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1970565576","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":[0.9988966,0.00047238398,0.00026600758,0.0000099106,0.000008092848,0.000009949389,0.00013823381,0.000007509155,0.00019124646],"genre_scores_gemma":[0.997162,0.0005018175,0.0011448866,0.000025037905,0.000005717032,0.000020577321,0.00032222195,0.000015896707,0.0008018975],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9996741,0.00007625118,0.000052018528,0.00007347853,0.000077838784,0.00004627215],"domain_scores_gemma":[0.99944574,0.00022565614,0.00017326095,0.00002347528,0.00008275247,0.000049113496],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0004345267,0.0003824707,0.00041893066,0.00021905534,0.00010783887,0.00037385832,0.00015526297,0.00024084626,0.00096077385],"category_scores_gemma":[0.0007183326,0.00019588135,0.00039667328,0.00034073685,0.00015295038,0.0003565943,0.00017286849,0.00046021355,0.00015964363],"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":[0.004025056,0.00039638605,0.002878603,0.00022840254,0.00007222659,0.00012578246,0.000093097005,0.0008320614,0.98694104,0.00003343154,0.00003905659,0.004334889],"study_design_scores_gemma":[0.00005366538,0.0051281564,0.041354243,0.000022413087,0.00017635108,0.00006977113,0.000113573435,0.0015815838,0.95060295,0.00002074798,0.00084981206,0.000026717084],"about_ca_topic_score_codex":0.0005452395,"about_ca_topic_score_gemma":0.0011843764,"teacher_disagreement_score":0.00096077385,"about_ca_system_score_codex":0.00016083632,"about_ca_system_score_gemma":0.00012913992,"threshold_uncertainty_score":0.0032140613},"labels":[],"label_agreement":null},{"id":"W1971239183","doi":"10.5539/jfr.v2n1p19","title":"Essentail and Toxic Metals in Lebanese Marketed Canned Food: Impact of Metal Cans","year":2013,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Heavy Metals in Plants","field":"Chemistry","cited_by":24,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"Lebanese American University","keywords":"Food science; Fish <Actinopterygii>; Toxicology; Significant difference; Chemistry; Food products; Food quality; Mathematics; Biology; Fishery","score_opus":0.0775503703157642,"score_gpt":0.38857707228187316,"score_spread":0.31102670196610893,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1971239183","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":[0.99796045,0.00057399843,0.00006604902,0.000039790684,0.0000050880753,0.000002926532,0.00013798209,0.0000036591002,0.0012099637],"genre_scores_gemma":[0.99677086,0.00032460506,0.00017800006,0.00005495878,0.000003904968,0.000002976338,0.00016182718,0.0000047331705,0.002498106],"study_design_codex":"observational","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99984455,0.000030182075,0.000010078491,0.000029643808,0.000050996536,0.000034409008],"domain_scores_gemma":[0.9997578,0.000027504375,0.00010747264,0.000009018969,0.00007438189,0.000023735636],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00026611786,0.0002545568,0.00015406913,0.0008400072,0.00040620466,0.0008177236,0.00011611605,0.0002780951,0.002124114],"category_scores_gemma":[0.00024335277,0.000107199805,0.0001720791,0.0006176217,0.00024803396,0.00020733163,0.00031419823,0.00017210619,0.00027843897],"study_design_candidate":"bench_or_experimental","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0026256065,0.000377271,0.7844934,0.0004651727,0.0001785935,0.0024208508,0.0021242057,0.00034617857,0.16401331,0.00054289267,0.00072832,0.041684262],"study_design_scores_gemma":[0.000011679779,0.0006816694,0.9670702,0.000052451025,0.00008213477,0.0006544122,0.003145257,0.0005476887,0.022474565,0.00024178375,0.005024805,0.000013364421],"about_ca_topic_score_codex":0.013169347,"about_ca_topic_score_gemma":0.029047428,"teacher_disagreement_score":0.013169347,"about_ca_system_score_codex":0.00076797896,"about_ca_system_score_gemma":0.00031064427,"threshold_uncertainty_score":0.026185393},"labels":[],"label_agreement":null},{"id":"W1971777461","doi":"10.5539/jfr.v4n2p57","title":"Effect of Storage Temperature on Biochemical and Mixolab Pasting Properties of Chinese Japonica Paddy","year":2014,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"GABA and Rice Research","field":"Agricultural and Biological Sciences","cited_by":4,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Starch; Chemistry; Retrogradation (starch); Food science; Germination; Starch gelatinization; Differential scanning calorimetry; Syneresis; Enthalpy; Oleic acid; Agronomy; Amylose; Biochemistry; Biology","score_opus":0.03479125642889514,"score_gpt":0.30891477639465875,"score_spread":0.2741235199657636,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1971777461","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":[0.99936825,0.00027574706,0.0001395796,0.000009229779,0.0000048366646,0.0000032636246,0.00009048501,0.000007088997,0.00010148706],"genre_scores_gemma":[0.99872667,0.0001419968,0.00030077036,0.0000208694,0.0000024552749,0.000008463428,0.0002603184,0.0000084678195,0.0005299418],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99992466,0.000009797199,0.000009883084,0.000026996968,0.00001230385,0.000016313918],"domain_scores_gemma":[0.99983835,0.000015755448,0.0000586518,0.00001815732,0.000027898166,0.000041208255],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00015804211,0.00031670762,0.00027954014,0.00019220733,0.00016195189,0.00033022795,0.00012941309,0.00013072566,0.00061874645],"category_scores_gemma":[0.00017026353,0.00015897465,0.00028234563,0.0001940806,0.00016778053,0.00025008753,0.00018875822,0.0003251437,0.00011384414],"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":[0.00082674215,0.00002732952,0.0038637647,0.000057557107,0.000025505395,0.0000742802,0.00009170212,0.000039271166,0.9935527,0.00001767275,0.000017940547,0.0014056058],"study_design_scores_gemma":[0.00003568201,0.001514088,0.38001204,0.000019101026,0.00018011466,0.00035893288,0.00039425635,0.0007225776,0.6149914,0.000049076105,0.0016717747,0.000050916253],"about_ca_topic_score_codex":0.0020682309,"about_ca_topic_score_gemma":0.0028276476,"teacher_disagreement_score":0.0020682309,"about_ca_system_score_codex":0.00021425413,"about_ca_system_score_gemma":0.00014673892,"threshold_uncertainty_score":0.004112363},"labels":[],"label_agreement":null},{"id":"W1971959872","doi":"10.5539/jfr.v2n3p65","title":"Use of Essential Oils as Natural Food Preservatives: Effect on the Growth of Salmonella Enteritidis in Liquid Whole Eggs Stored Under Abuse Refrigerated Conditions","year":2013,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Essential Oils and Antimicrobial Activity","field":"Agricultural and Biological Sciences","cited_by":25,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"Université Laval; Agriculture and Agri-Food Canada","funders":"FP7 International Cooperation; Agencia Española de Cooperación Internacional para el Desarrollo; Ministerio de Asuntos Exteriores y de Cooperación; United States Agency for International Development","keywords":"Carvacrol; Satureja; Eucalyptus globulus; Food science; Essential oil; Chemistry; Salmonella enteritidis; Broth microdilution; Salmonella; Biology; Eucalyptus; Minimum inhibitory concentration; Microbiology; Botany; Antimicrobial; Bacteria","score_opus":0.05967190860047231,"score_gpt":0.31732182517074103,"score_spread":0.2576499165702687,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1971959872","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":[0.99862576,0.000602649,0.00017934933,0.000023651311,0.000017506336,0.00000988232,0.00016673635,0.000011614308,0.0003628553],"genre_scores_gemma":[0.9961132,0.00056643924,0.0010802882,0.000028063423,0.000008263215,0.000019287578,0.00041333376,0.000014797979,0.0017562413],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99973804,0.00006392259,0.000038369853,0.00005571101,0.0000441866,0.00005969252],"domain_scores_gemma":[0.99953926,0.00011789112,0.00011817354,0.00003718478,0.00011539346,0.00007214077],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0002300814,0.0005705413,0.0003510664,0.00021965013,0.00015420301,0.00025819763,0.00025365336,0.00026378376,0.0011245549],"category_scores_gemma":[0.0004071617,0.00017457046,0.00035913338,0.00022408177,0.00018647808,0.00030750784,0.00030607436,0.00033058706,0.00028321618],"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":[0.0014413605,0.0001649088,0.0009080227,0.00009884968,0.000015638294,0.000071452065,0.000071601724,0.000067578985,0.9942861,0.000015255984,0.000035354173,0.002823941],"study_design_scores_gemma":[0.0000168506,0.0033013606,0.009767743,0.00001457725,0.000044325025,0.00008022009,0.00008273813,0.00025534548,0.98584276,0.000008244421,0.0005768685,0.000009095029],"about_ca_topic_score_codex":0.0017052955,"about_ca_topic_score_gemma":0.0029295941,"teacher_disagreement_score":0.0017052955,"about_ca_system_score_codex":0.0002298194,"about_ca_system_score_gemma":0.0002925787,"threshold_uncertainty_score":0.0037620068},"labels":[],"label_agreement":null},{"id":"W1972067694","doi":"10.5539/jfr.v2n1p87","title":"Evaluation of Suya (Tsire) – An Intermediate Moisture Meat Product in Ogun State, Nigeria","year":2013,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Meat and Animal Product Quality","field":"Agricultural and Biological Sciences","cited_by":13,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Chemistry; Ogun state; Geography","score_opus":0.21149153884204264,"score_gpt":0.3947642524234498,"score_spread":0.18327271358140718,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1972067694","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":[0.99924904,0.00018205824,0.00006960019,0.000009887734,0.0000042660013,0.000020085652,0.00002240616,0.0000011214047,0.0004415541],"genre_scores_gemma":[0.99678206,0.00044461532,0.0014320564,0.000042407002,0.0000033260173,0.000017773482,0.00008368519,0.0000024530643,0.001191605],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.99976164,0.000042752024,0.00002740687,0.000046969857,0.00008202821,0.000039179304],"domain_scores_gemma":[0.99962234,0.000056721336,0.00016944557,0.000011601744,0.00008310046,0.00005681895],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0004865739,0.0005002889,0.00032163275,0.00066483364,0.00070130604,0.0008553984,0.00018856807,0.00041620753,0.00091187574],"category_scores_gemma":[0.00031273236,0.00024676518,0.00029738658,0.0006305991,0.0004528303,0.00048524092,0.0004042604,0.000312795,0.00018406517],"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":[0.0020608203,0.001676482,0.44543144,0.0013001225,0.000090553556,0.0039747152,0.0061363825,0.00034450577,0.49209046,0.00039775533,0.00017862022,0.046318002],"study_design_scores_gemma":[0.000018162666,0.010678096,0.9313749,0.0001887377,0.0001143831,0.0019948967,0.018560333,0.00031289112,0.03331529,0.00008322635,0.0033300815,0.000029030667],"about_ca_topic_score_codex":0.002149125,"about_ca_topic_score_gemma":0.014075937,"teacher_disagreement_score":0.002149125,"about_ca_system_score_codex":0.00039043094,"about_ca_system_score_gemma":0.0003546057,"threshold_uncertainty_score":0.004273176},"labels":[],"label_agreement":null},{"id":"W1973206077","doi":"10.5539/jfr.v4n3p162","title":"Mitigating Production Practices and Antibiotics Use in Meat Industries Prone to Economies of Scale by Institutional Novelties, Marketing and Voluntary Actions","year":2015,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Economic Theory and Institutions","field":"Economics, Econometrics and Finance","cited_by":1,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Stocking; Politics; Production (economics); Scale (ratio); Negotiation; Bargaining power; Public economics; Business; Economics; Political science; Biology; Microeconomics; Law","score_opus":0.2450347163159035,"score_gpt":0.33965619326787094,"score_spread":0.09462147695196743,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1973206077","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":[0.6339324,0.0010884771,0.2003133,0.014009941,0.000091617134,0.0003265193,0.00006555223,0.000078209145,0.15009391],"genre_scores_gemma":[0.98791784,0.00027014723,0.008596105,0.00018000542,0.000031364998,0.00007011374,0.000007933626,0.000006213815,0.0029203643],"study_design_codex":"theoretical_or_conceptual","study_design_gemma":"observational","domain_scores_codex":[0.99554896,0.0027567593,0.00012608882,0.00044504233,0.0006061182,0.0005171086],"domain_scores_gemma":[0.99340445,0.00330883,0.0023149252,0.0004994862,0.00025479286,0.00021741816],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.004538475,0.00028160255,0.00026170656,0.0006247471,0.0013237415,0.0036754084,0.0009849924,0.0016517909,0.0033634305],"category_scores_gemma":[0.008244457,0.00025015147,0.00046010013,0.0005166971,0.007082395,0.002673039,0.00378945,0.0012156328,0.00023429481],"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":[0.00010093241,0.00048457767,0.015429152,0.00022766476,0.000059587954,0.000692425,0.0048594456,0.021571182,0.005695323,0.90185624,0.0010209773,0.048002392],"study_design_scores_gemma":[0.000060064573,0.0007430525,0.029318146,0.00026964344,0.00006352729,0.00048059202,0.010418291,0.051355433,0.0040990924,0.86921835,0.033891693,0.00008213879],"about_ca_topic_score_codex":0.0015007921,"about_ca_topic_score_gemma":0.0019677766,"teacher_disagreement_score":0.004538475,"about_ca_system_score_codex":0.0022777792,"about_ca_system_score_gemma":0.0026831042,"threshold_uncertainty_score":0.024002016},"labels":[],"label_agreement":null},{"id":"W1973310287","doi":"10.5539/jfr.v3n2p27","title":"Nutritional Analysis and Quality Evaluation in Muscle of Crucifix Crab Charybdis feriatus From Three Wild Populations","year":2014,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Aquaculture Nutrition and Growth","field":"Agricultural and Biological Sciences","cited_by":4,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"Bijzonder Onderzoeksfonds UGent","keywords":"Animal science; Composition (language); Amino acid; Biology; Significant difference; Chemistry; Food science; Biochemistry; Internal medicine; Medicine","score_opus":0.23647971583461594,"score_gpt":0.39913479326987567,"score_spread":0.16265507743525973,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1973310287","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":[0.999178,0.000118335716,0.00013493437,0.0000120816785,0.0000019102504,0.0000073013516,0.00022886462,0.0000044330736,0.0003141785],"genre_scores_gemma":[0.9955713,0.00016214099,0.0010573767,0.00008237729,0.0000037879893,0.00004432489,0.0009265948,0.000007609159,0.0021444976],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998785,0.0000074590516,0.000012507594,0.000053372376,0.000032020507,0.000016087723],"domain_scores_gemma":[0.99977607,0.000012914632,0.000058359023,0.000010542938,0.000091671995,0.00005038689],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00018956877,0.00044165438,0.0003212509,0.0011844244,0.0009046333,0.00028707652,0.00022071955,0.00029006624,0.0009535254],"category_scores_gemma":[0.0001668999,0.00021471345,0.00026229135,0.00071780913,0.00043433873,0.0002357219,0.00032385305,0.00023526185,0.00013915729],"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":[0.0007698826,0.00014693102,0.28313407,0.00027436248,0.00015383004,0.0010393956,0.002222473,0.00027889071,0.7007045,0.00014405491,0.0002492333,0.010882343],"study_design_scores_gemma":[0.000010423127,0.00020606158,0.9927402,0.000007871263,0.00004159941,0.00036026328,0.00060234003,0.00012782142,0.005118516,0.00002535547,0.0007486616,0.000010810259],"about_ca_topic_score_codex":0.018953634,"about_ca_topic_score_gemma":0.0564072,"teacher_disagreement_score":0.018953634,"about_ca_system_score_codex":0.00055211567,"about_ca_system_score_gemma":0.000301853,"threshold_uncertainty_score":0.037686586},"labels":[],"label_agreement":null},{"id":"W1973675455","doi":"10.5539/jfr.v2n5p111","title":"Removal of Color Pigments From Corn Distillers Dried Grains With Solubles (DDGS) to Produce an Upgraded Food Ingredient","year":2013,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Botanical Research and Applications","field":"Agricultural and Biological Sciences","cited_by":7,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Ingredient; Distillers grains; Food science; Chemistry; Raw material; Extraction (chemistry); Pigment; Food additive; Pomace; Factorial experiment; Ethanol; Chromatography; Mathematics; Organic chemistry","score_opus":0.11622558593991456,"score_gpt":0.33114517489734213,"score_spread":0.21491958895742758,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1973675455","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":[0.99347454,0.0010556711,0.0040592416,0.00004146669,0.000028236032,0.00007980248,0.00021943035,0.00004173047,0.0009999571],"genre_scores_gemma":[0.9741052,0.0012399985,0.019379463,0.00009698965,0.000009969974,0.00006494776,0.0005134754,0.000039139482,0.004550893],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99985385,0.00001553419,0.000016148533,0.000028359946,0.00006509523,0.000021081252],"domain_scores_gemma":[0.99990726,0.000012453002,0.000043553337,0.0000075381013,0.000018145796,0.0000110933925],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00019452153,0.00042183237,0.00028621647,0.0002837551,0.00012363566,0.00026909582,0.00017993328,0.00018480922,0.000639312],"category_scores_gemma":[0.00015804918,0.00013625754,0.00029189943,0.0003332613,0.00013659995,0.00024142471,0.00022303603,0.00037720794,0.00013945246],"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":[0.000068147354,0.000029950726,0.0001274718,0.000071331575,0.000004884615,0.000021125728,0.000006625284,0.000053016658,0.99666166,0.000026945849,0.000013568388,0.0029152464],"study_design_scores_gemma":[0.0000067430515,0.00044127353,0.0030527394,0.0000070135707,0.000018941555,0.000048636444,0.00001115719,0.00024417826,0.99461466,0.000015556354,0.0015349077,0.000004151339],"about_ca_topic_score_codex":0.0009188321,"about_ca_topic_score_gemma":0.0030424586,"teacher_disagreement_score":0.0009188321,"about_ca_system_score_codex":0.00026185907,"about_ca_system_score_gemma":0.0002453419,"threshold_uncertainty_score":0.0021387339},"labels":[],"label_agreement":null},{"id":"W1974574330","doi":"10.5539/jfr.v1n1p79","title":"Predicting Wine Consumption Based on Previous ‘Drinking History’ and Associated Behaviours","year":2012,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Wine Industry and Tourism","field":"Business, Management and Accounting","cited_by":4,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Wine; Consumption (sociology); White Wine; Product (mathematics); Psychology; Social psychology; Food science; Mathematics; Sociology; Chemistry; Social science","score_opus":0.11980939618267275,"score_gpt":0.3246563111297313,"score_spread":0.20484691494705856,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1974574330","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":[0.9994479,0.000017537599,0.00012201657,0.000019382496,0.000001691609,0.0000036471704,0.00005627182,0.000002428763,0.00032916872],"genre_scores_gemma":[0.99929774,0.000037908227,0.00022173366,0.0000048155066,0.0000022905535,0.0000037604307,0.000146622,0.000001028319,0.00028416535],"study_design_codex":"observational","study_design_gemma":"observational","domain_scores_codex":[0.99981934,0.00007442308,0.00001778437,0.000031687683,0.00002727505,0.000029538705],"domain_scores_gemma":[0.99836725,0.00077541976,0.0003882075,0.0001002437,0.00014793329,0.00022098472],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0009825306,0.00020521946,0.0001686907,0.00055454916,0.00018765638,0.00058179075,0.000208265,0.00027768392,0.0032234492],"category_scores_gemma":[0.00319111,0.0001893538,0.00036256397,0.00040990885,0.00020645732,0.00050350063,0.0003285852,0.0003387525,0.00039448365],"study_design_candidate":"observational","study_design_consensus":"observational","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000047778318,0.00007249692,0.9965507,0.000003782304,0.00002187697,0.000009931335,0.00006173741,0.00017373635,0.00015060426,0.000018025254,0.000037318223,0.0028519703],"study_design_scores_gemma":[0.0000031471511,0.000092042465,0.99621457,0.000005304326,0.000016691574,0.00002374241,0.00016942831,0.0031612744,0.0001509379,0.00006685092,0.000091989015,0.000003945665],"about_ca_topic_score_codex":0.009181983,"about_ca_topic_score_gemma":0.02242574,"teacher_disagreement_score":0.009181983,"about_ca_system_score_codex":0.000206739,"about_ca_system_score_gemma":0.00019802027,"threshold_uncertainty_score":0.018257082},"labels":[],"label_agreement":null},{"id":"W1974637206","doi":"10.5539/jfr.v2n4p107","title":"Physico-Chemical Indices, Iso-alpha-Acid, Phenolic Contents and Antioxidant Activity of Commercial Beers","year":2013,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Phytochemicals and Antioxidant Activities","field":"Medicine","cited_by":6,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Food science; Chemistry; Sugar; Antioxidant; Brewing; Titratable acid; Mathematics; Organic chemistry","score_opus":0.08061844094797521,"score_gpt":0.3579443007548201,"score_spread":0.2773258598068449,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1974637206","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":[0.9992059,0.00033939362,0.000095571006,0.000008433134,0.0000024204621,0.0000040972113,0.00010386033,0.0000038854637,0.00023660797],"genre_scores_gemma":[0.99859816,0.00018655733,0.00034323565,0.000011096347,0.000002759903,0.0000063691978,0.00018200057,0.000004780902,0.00066506537],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9997532,0.000051522788,0.000025696847,0.00004142073,0.00009121103,0.00003699097],"domain_scores_gemma":[0.99958247,0.00009567616,0.00006831448,0.00002800473,0.00015608572,0.000069507514],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00042311288,0.00023777013,0.00026021645,0.00068770105,0.0002095288,0.00050620345,0.0001094254,0.00015763214,0.000834475],"category_scores_gemma":[0.00079382706,0.00015134267,0.00025301208,0.0006478158,0.00024424633,0.00021368494,0.00021987349,0.0002706115,0.00022224699],"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":[0.005482887,0.0005448584,0.0810173,0.00027617303,0.00027152474,0.00033826428,0.00097414904,0.00025704576,0.87337,0.000079938356,0.00017251559,0.03721538],"study_design_scores_gemma":[0.000014457404,0.002673047,0.77840835,0.000019069783,0.00018298604,0.0003821187,0.00072064187,0.00080490066,0.21543142,0.000094269264,0.0012436935,0.000025103072],"about_ca_topic_score_codex":0.003480337,"about_ca_topic_score_gemma":0.0028804715,"teacher_disagreement_score":0.003480337,"about_ca_system_score_codex":0.00018355445,"about_ca_system_score_gemma":0.00018601654,"threshold_uncertainty_score":0.006920159},"labels":[],"label_agreement":null},{"id":"W1975424929","doi":"10.5539/jfr.v3n1p28","title":"Innovation in Food and Health: Study Into Challenges and Opportunities for Dutch Small and Medium Sized Enterprises","year":2013,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Consumer Attitudes and Food Labeling","field":"Medicine","cited_by":0,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Logos Bible Software; Business; Portfolio; Marketing; Product (mathematics); Sustainability; Product innovation; Logo (programming language); Patent portfolio; Political science","score_opus":0.40319343675728925,"score_gpt":0.44125815849959815,"score_spread":0.038064721742308905,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1975424929","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":[0.9969885,0.00015832798,0.00006687522,0.00040423684,0.0000059664835,0.00003295004,0.00003348495,7.536485e-7,0.0023090355],"genre_scores_gemma":[0.9974775,0.0003678154,0.00014397272,0.00015836925,0.0000072362586,0.000060276485,0.00004621673,0.0000030619742,0.0017356368],"study_design_codex":"qualitative","study_design_gemma":"observational","domain_scores_codex":[0.9979361,0.00082884886,0.00012922012,0.00020604426,0.00037531197,0.0005244847],"domain_scores_gemma":[0.99428964,0.0031384395,0.000905953,0.00010610169,0.0004696722,0.0010901638],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0034159708,0.00024212823,0.00043002612,0.0006650055,0.0021492427,0.00354296,0.00064456806,0.0013001745,0.0026701526],"category_scores_gemma":[0.006048723,0.00032285607,0.00040625656,0.0012522074,0.0010605913,0.002204018,0.002357282,0.0010083397,0.00035147864],"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":[0.0003346532,0.0016519473,0.2206275,0.00076847675,0.000039670766,0.006621712,0.72187,0.00029683555,0.0028116384,0.0033207564,0.00207143,0.039585415],"study_design_scores_gemma":[0.000033111588,0.00056663196,0.19335952,0.00022204444,0.000016642996,0.0006702745,0.7884208,0.00052488316,0.000526938,0.00055910676,0.015060502,0.000039547343],"about_ca_topic_score_codex":0.023986554,"about_ca_topic_score_gemma":0.03168138,"teacher_disagreement_score":0.023986554,"about_ca_system_score_codex":0.0034515022,"about_ca_system_score_gemma":0.003732621,"threshold_uncertainty_score":0.04769385},"labels":[],"label_agreement":null},{"id":"W1976431784","doi":"10.5539/jfr.v3n1p1","title":"Development and Acquisition of Flavor and Food Preferences in Children: An Update Until 2010","year":2013,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Infant Health and Development","field":"Health Professions","cited_by":16,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"Junta de Andalucía; Universidad de Granada","keywords":"Breastfeeding; Flavor; Taste; Psychology; Developmental psychology; Environmental health; Food science; Medicine; Biology; Pediatrics","score_opus":0.12614848389519315,"score_gpt":0.44704812715839254,"score_spread":0.3208996432631994,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1976431784","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":[0.0020396437,0.99073833,0.00019419311,0.0020098242,0.0005948773,0.000014652587,0.00057149376,0.000023338056,0.0038136593],"genre_scores_gemma":[0.0046830326,0.988729,0.00071177544,0.0014284528,0.0005993333,0.000033668428,0.0006420854,0.000009459142,0.0031631372],"study_design_codex":"design_other","study_design_gemma":"observational","domain_scores_codex":[0.9995907,0.000059043596,0.000106717736,0.00010690955,0.00009167476,0.000044966473],"domain_scores_gemma":[0.9983127,0.000646374,0.00026179507,0.000057218094,0.0005900949,0.00013180918],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0009453362,0.0007959635,0.0012294439,0.0034480926,0.00039901622,0.0015181835,0.0006510532,0.001824296,0.005696981],"category_scores_gemma":[0.0020885745,0.00047882687,0.00058763125,0.0034938082,0.0008760248,0.0027938664,0.0010504253,0.0020009447,0.003011881],"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":[0.00019507839,0.00012973513,0.009589709,0.0078340685,0.000079678175,0.00038602657,0.000313067,0.000067964196,0.000633117,0.001081662,0.041438542,0.9382514],"study_design_scores_gemma":[0.000025398314,0.0002545723,0.04814551,0.013994083,0.00029859578,0.004561367,0.00046704808,0.00006339744,0.0006544854,0.0008175917,0.93065387,0.00006400896],"about_ca_topic_score_codex":0.010032307,"about_ca_topic_score_gemma":0.014657144,"teacher_disagreement_score":0.010032307,"about_ca_system_score_codex":0.0011830161,"about_ca_system_score_gemma":0.0024589696,"threshold_uncertainty_score":0.019947827},"labels":[],"label_agreement":null},{"id":"W1977304272","doi":"10.5539/jfr.v2n6p33","title":"Synergistic Endo- and Exo-Interactions Between Blueberry Phenolic Compounds, Grape Variety Fractions, Chocolate Covered Strawberries, and Fruit Smoothies","year":2013,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Phytochemicals and Antioxidant Activities","field":"Medicine","cited_by":3,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"Brigham Young University","keywords":"Food science; Antioxidant; Chemistry; Antioxidant capacity; DPPH; Health benefits; Proanthocyanidin; Dried fruit; Fruit juice; Polyphenol; Traditional medicine; Biochemistry; Medicine","score_opus":0.07656044869560806,"score_gpt":0.35788322000041806,"score_spread":0.28132277130481,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1977304272","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":[0.99610126,0.0018183182,0.0006477783,0.00004185629,0.000021078,0.000035471785,0.0001239559,0.000017302313,0.0011928683],"genre_scores_gemma":[0.9950956,0.0009131204,0.0016030539,0.00007847103,0.000012036413,0.000022912242,0.00017287953,0.0000091946395,0.002092827],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99970907,0.00007176515,0.000018373794,0.00006501707,0.00007583424,0.00005994236],"domain_scores_gemma":[0.9998306,0.00003919038,0.000039889852,0.000013692354,0.000035842866,0.000040664352],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00026617877,0.0005919509,0.00043493015,0.0003952318,0.0001889253,0.00040027726,0.00016565058,0.00025803398,0.0016649029],"category_scores_gemma":[0.00018596227,0.000244353,0.00060049,0.0001884879,0.00018862885,0.00029822704,0.0005644549,0.00031990066,0.000220749],"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":[0.00053757825,0.00011606963,0.0020074379,0.0002038891,0.00011164979,0.000101715115,0.000029087643,0.00007696892,0.9921972,0.000041595496,0.0000374897,0.0045392006],"study_design_scores_gemma":[0.0000417533,0.006725833,0.09121347,0.000044802826,0.0004394592,0.00044703763,0.00026164492,0.00073206605,0.8964734,0.00012122667,0.0034758202,0.000023554308],"about_ca_topic_score_codex":0.0004307369,"about_ca_topic_score_gemma":0.0015359729,"teacher_disagreement_score":0.0016649029,"about_ca_system_score_codex":0.00013578389,"about_ca_system_score_gemma":0.00019149647,"threshold_uncertainty_score":0.0055696964},"labels":[],"label_agreement":null},{"id":"W1977635998","doi":"10.5539/jfr.v2n5p190","title":"Assessment of Hygiene Practices and Identification of Critical Control Points Relating to the Production of Skewered Meat Sold in N’Djamena-Chad","year":2013,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Food Safety and Hygiene","field":"Agricultural and Biological Sciences","cited_by":12,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Critical control point; Hazard analysis and critical control points; Hygiene; Food safety; Food science; Fecal coliform; Biotechnology; Toxicology; Business; Agricultural science; Environmental health; Medicine; Biology; Water quality","score_opus":0.09445521035224724,"score_gpt":0.38630035034463067,"score_spread":0.29184513999238343,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1977635998","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":[0.9982374,0.00012055436,0.00060623797,0.000013844678,0.000004954087,0.000024026378,0.0001281119,0.000004406445,0.0008605367],"genre_scores_gemma":[0.99698895,0.00010976199,0.0019689605,0.0000092271775,0.0000023290056,0.000016380283,0.00028182747,0.0000017620996,0.00062080263],"study_design_codex":"observational","study_design_gemma":"observational","domain_scores_codex":[0.99915314,0.00014803042,0.00008218056,0.00016905362,0.0003384415,0.00010925514],"domain_scores_gemma":[0.9985525,0.00030004303,0.00063421833,0.000056005858,0.00035283683,0.00010433667],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00088872283,0.00033724093,0.0002273655,0.001266509,0.00039627985,0.0006538234,0.0003417786,0.00031178034,0.0006207728],"category_scores_gemma":[0.001717598,0.00017963791,0.00021336204,0.00085680437,0.0005029768,0.00024372872,0.00038053733,0.00017086219,0.00011035265],"study_design_candidate":"observational","study_design_consensus":"observational","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00043983568,0.0002817932,0.9338985,0.00021139481,0.000063602936,0.0006599184,0.0024502967,0.0010090716,0.036394574,0.0002597819,0.00022690494,0.024104392],"study_design_scores_gemma":[0.0000030851181,0.000503437,0.9909758,0.000013557817,0.000015246082,0.00015902848,0.0013879762,0.0011466913,0.0049009314,0.000052194955,0.00083134393,0.0000107649885],"about_ca_topic_score_codex":0.0109334085,"about_ca_topic_score_gemma":0.022969063,"teacher_disagreement_score":0.0109334085,"about_ca_system_score_codex":0.0011155402,"about_ca_system_score_gemma":0.00060381414,"threshold_uncertainty_score":0.021739542},"labels":[],"label_agreement":null},{"id":"W1977651001","doi":"10.5539/jfr.v2n1p158","title":"Fermentative Capacity of Three Strains of Lactobacillus Using Different Sources of Carbohydrates: In Vitro Evaluation of Synbiotic Effects, Resistance and Tolerance to Bile and Gastric Juices","year":2013,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Microbial Metabolites in Food Biotechnology","field":"Nursing","cited_by":15,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"Arkansas Soybean Promotion Board","keywords":"Fructooligosaccharide; Lactobacillus casei; Food science; Inulin; Lactobacillus; Probiotic; Prebiotic; Fermentation; Chemistry; Sugar; Sucrose; Lactobacillaceae; Biology; Microbiology; Bacteria","score_opus":0.0853907961175403,"score_gpt":0.35062950656878805,"score_spread":0.26523871045124775,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1977651001","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":[0.99836355,0.00062296336,0.00031911724,0.00004447715,0.000017741835,0.000029096924,0.00018067234,0.0000066740768,0.0004157222],"genre_scores_gemma":[0.99336773,0.0010038754,0.0030612745,0.00008102141,0.000026047832,0.000074971016,0.001185874,0.000018154064,0.0011810226],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9992254,0.00018077556,0.00018659013,0.000103498984,0.00017715397,0.00012668897],"domain_scores_gemma":[0.9995671,0.00008169999,0.00008462375,0.000038795966,0.000111721354,0.00011597634],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0005639572,0.00095515884,0.0007080589,0.00041243783,0.0002572678,0.00056357274,0.0004225381,0.00047939457,0.0006101743],"category_scores_gemma":[0.00062850956,0.00031588558,0.00068184984,0.0006224461,0.0002232869,0.0003975916,0.0009106441,0.00057174225,0.00021921181],"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":[0.0007369431,0.00033462147,0.0011955694,0.000101559155,0.00003833623,0.000105800886,0.00013626066,0.00013239119,0.9954737,0.000036376372,0.000029393437,0.0016789847],"study_design_scores_gemma":[0.00006243408,0.010972515,0.024590783,0.00004309166,0.0002692186,0.00047494972,0.0004911023,0.00096360256,0.96090794,0.00005106205,0.0011313879,0.000041872834],"about_ca_topic_score_codex":0.0017857203,"about_ca_topic_score_gemma":0.0017401081,"teacher_disagreement_score":0.0017857203,"about_ca_system_score_codex":0.00017491137,"about_ca_system_score_gemma":0.00034045987,"threshold_uncertainty_score":0.003550589},"labels":[],"label_agreement":null},{"id":"W1977859606","doi":"10.5539/jfr.v2n1p94","title":"The Occurrence of Aflatoxins in Peanuts in Supermarkets in Ahvaz, Iran","year":2013,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Mycotoxins in Agriculture and Food","field":"Agricultural and Biological Sciences","cited_by":8,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Aflatoxin; Human health; Toxicology; Food science; Biology; Environmental health; Medicine","score_opus":0.07999792363001905,"score_gpt":0.31169866793713796,"score_spread":0.2317007443071189,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1977859606","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":[0.99953413,0.00010371269,0.000020810105,0.00002196158,0.000001931855,0.000008273094,0.00006639613,0.0000023091156,0.0002404063],"genre_scores_gemma":[0.9992099,0.00016243076,0.00015499102,0.000031696858,0.0000048277698,0.0000047499316,0.00010155114,0.0000014158263,0.00032826437],"study_design_codex":"observational","study_design_gemma":"observational","domain_scores_codex":[0.9997836,0.000028741963,0.000016597729,0.00004481656,0.00008389125,0.00004236657],"domain_scores_gemma":[0.9997211,0.00004354182,0.00013047164,0.000009644614,0.000057455534,0.000037722],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00037047293,0.00032577917,0.00019107388,0.0018937214,0.00082559255,0.00044548867,0.0002302113,0.000365521,0.0010960517],"category_scores_gemma":[0.00032579282,0.0002369719,0.0002505625,0.0012811188,0.0005596083,0.00032628022,0.00025547657,0.0003229552,0.00018214295],"study_design_candidate":"observational","study_design_consensus":"observational","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00034343384,0.00029759444,0.95534015,0.00016301732,0.000045720706,0.0034188018,0.0034479548,0.0000751437,0.025257787,0.00011454571,0.00038334014,0.011112368],"study_design_scores_gemma":[0.0000049707555,0.00018431498,0.99286944,0.000014362962,0.000014250156,0.000931024,0.003909644,0.00012649277,0.0014867495,0.000035934212,0.00041613262,0.0000066482194],"about_ca_topic_score_codex":0.018112823,"about_ca_topic_score_gemma":0.034230433,"teacher_disagreement_score":0.018112823,"about_ca_system_score_codex":0.00056885503,"about_ca_system_score_gemma":0.0005571704,"threshold_uncertainty_score":0.036014795},"labels":[],"label_agreement":null},{"id":"W1979076969","doi":"10.5539/jfr.v1n3p54","title":"Determination of Patulin in Apple Juice from Fuji Apples Stored in Different Conditions in Southern Brazil","year":2012,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Mycotoxins in Agriculture and Food","field":"Agricultural and Biological Sciences","cited_by":5,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Patulin; Mycotoxin; Food science; Chemistry; Paecilomyces; Penicillium; Horticulture; Botany; Biology","score_opus":0.06389290029302032,"score_gpt":0.3294583294700573,"score_spread":0.265565429177037,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1979076969","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":[0.9993766,0.00031419718,0.000058552967,0.000005127018,0.0000014800281,0.0000067274195,0.000074967706,0.000001760981,0.00016060959],"genre_scores_gemma":[0.9984793,0.0004272776,0.00036456904,0.000016443755,0.0000019622062,0.000012011809,0.00030152895,0.0000032535092,0.00039376365],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.999877,0.000011745354,0.000011911173,0.000038345297,0.00003840345,0.000022645074],"domain_scores_gemma":[0.9998566,0.000011889978,0.00004891386,0.000010184605,0.000049049882,0.000023308705],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00021004105,0.00041958847,0.00045459252,0.00064714195,0.00044766927,0.0005904937,0.00011910453,0.00025376945,0.00044413796],"category_scores_gemma":[0.00022996955,0.00024984064,0.00029912314,0.0006521471,0.00035229282,0.00032635705,0.00023218023,0.0002616896,0.00010841564],"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":[0.00049682235,0.000051570925,0.033280622,0.0001200046,0.000039149407,0.00026352177,0.00066882215,0.000064391956,0.9625866,0.000020318368,0.00001536274,0.0023928233],"study_design_scores_gemma":[0.000016143766,0.00082881836,0.8335115,0.000030314282,0.00016542997,0.0006313133,0.0012194889,0.0003486354,0.16223037,0.000039355546,0.0009537904,0.000024818768],"about_ca_topic_score_codex":0.008298184,"about_ca_topic_score_gemma":0.018290207,"teacher_disagreement_score":0.008298184,"about_ca_system_score_codex":0.00040829545,"about_ca_system_score_gemma":0.0002650185,"threshold_uncertainty_score":0.016499758},"labels":[],"label_agreement":null},{"id":"W1979547707","doi":"10.5539/jfr.v4n3p138","title":"Desorption Isotherms and Isosteric Heats of Fermented Cocoa Beans (Theobroma cocoa)","year":2015,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Food Chemistry and Fat Analysis","field":"Agricultural and Biological Sciences","cited_by":11,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Theobroma; Desorption; Chemistry; Water content; Moisture; COCOA BEAN; Water activity; Gravimetric analysis; Fermentation; Thermodynamics; Food science; Adsorption; Organic chemistry; Botany; Physics","score_opus":0.14169909587426568,"score_gpt":0.3317482135403324,"score_spread":0.19004911766606672,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1979547707","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":[0.9943018,0.00134308,0.0016857939,0.000032725293,0.000013567666,0.000017081455,0.0012790815,0.00004950754,0.0012774534],"genre_scores_gemma":[0.99201125,0.0009401586,0.0017963385,0.000025428259,0.000005923102,0.00003629392,0.0018423895,0.000031694002,0.0033105104],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998306,0.000019969699,0.000012648947,0.00004437,0.000052211275,0.00004020095],"domain_scores_gemma":[0.9998584,0.000031558935,0.000028140772,0.000007311433,0.00005272954,0.000021884893],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00024819697,0.00048914016,0.0002656,0.0006801844,0.00019475594,0.00017807374,0.00017876767,0.00017760418,0.001325232],"category_scores_gemma":[0.00027533658,0.00013899921,0.00033668338,0.0006737624,0.0001453698,0.00026812984,0.00013008404,0.00029546008,0.00031473997],"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":[0.00016253695,0.000010860154,0.0012376261,0.000074057876,0.000008572633,0.000038846076,0.000052290907,0.00008150322,0.99701416,0.000020630503,0.000023317483,0.0012755519],"study_design_scores_gemma":[0.0000056344793,0.00029925778,0.04338708,0.00001162312,0.000022861923,0.00014650375,0.00019703107,0.0008289319,0.954024,0.000027359894,0.0010322493,0.000017361112],"about_ca_topic_score_codex":0.007446684,"about_ca_topic_score_gemma":0.006825306,"teacher_disagreement_score":0.007446684,"about_ca_system_score_codex":0.0004011182,"about_ca_system_score_gemma":0.0001502387,"threshold_uncertainty_score":0.014806688},"labels":[],"label_agreement":null},{"id":"W1982709171","doi":"10.5539/jfr.v3n6p70","title":"Advanced Oxidation of Olive Mill Wastewater OMW by an Oxidative Free- Radical Process Induced With Zero Valent Iron","year":2014,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Advanced oxidation water treatment","field":"Environmental Science","cited_by":4,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Radical; Chemistry; Hydrogen peroxide; Zerovalent iron; Oxygen; Hydroxyl radical; Chemical oxygen demand; Wastewater; Inorganic chemistry; Nuclear chemistry; Organic chemistry; Waste management","score_opus":0.028828537885703335,"score_gpt":0.3238917636561673,"score_spread":0.29506322577046395,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1982709171","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":[0.99539524,0.00032961494,0.0036689623,0.00002532284,0.000018999584,0.000018044904,0.000047941427,0.000026075173,0.00046973888],"genre_scores_gemma":[0.9946238,0.00024673814,0.0037937074,0.0000199923,0.0000045606653,0.000012557252,0.000082981154,0.000006046742,0.0012097534],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998833,0.000016701628,0.000010683192,0.000022780421,0.00003389056,0.0000326719],"domain_scores_gemma":[0.99994075,0.000007964025,0.000019261248,0.000007390808,0.000014426021,0.0000101691385],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0001691596,0.0002988569,0.0002408249,0.00013393625,0.00008717402,0.00017615712,0.0001798456,0.00033034413,0.0004720404],"category_scores_gemma":[0.00016479778,0.00010969566,0.00038140223,0.00011305323,0.00016053082,0.0002358732,0.00018170582,0.00025673336,0.00012825266],"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":[0.00009700936,0.000017963044,0.00010720164,0.000052102456,0.0000035295138,0.000037862894,0.000011010473,0.000099415054,0.9983083,0.00003319948,0.000010117442,0.0012222618],"study_design_scores_gemma":[0.000013562133,0.00021098065,0.0005917491,0.0000035769558,0.0000069512057,0.000032860717,0.000009199538,0.0007274901,0.99807173,0.000021392789,0.00030815916,0.0000024098536],"about_ca_topic_score_codex":0.00076155004,"about_ca_topic_score_gemma":0.0007738195,"teacher_disagreement_score":0.00076155004,"about_ca_system_score_codex":0.00016850166,"about_ca_system_score_gemma":0.00017365918,"threshold_uncertainty_score":0.0015791059},"labels":[],"label_agreement":null},{"id":"W1982817928","doi":"10.5539/jfr.v2n2p157","title":"Bioproduction of Natural Isoamyl Esters from Coconut Cream as Catalysed by Lipases","year":2013,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Enzyme Catalysis and Immobilization","field":"Biochemistry, Genetics and Molecular Biology","cited_by":5,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Bioproduction; Isoamyl alcohol; Lipase; Chemistry; Isoamyl acetate; Food science; Organic chemistry; Chromatography; Alcohol; Biochemistry; Enzyme; Aroma","score_opus":0.02285661018245049,"score_gpt":0.32029853242418643,"score_spread":0.29744192224173593,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1982817928","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":[0.9912163,0.0024621936,0.0043423576,0.000050899693,0.000039268372,0.00003437581,0.0000936494,0.000033470023,0.0017275407],"genre_scores_gemma":[0.9895614,0.0014898451,0.006039529,0.000040353767,0.000009872945,0.000021874612,0.00025013954,0.000024059182,0.0025629462],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.999882,0.000018804789,0.00000951736,0.00002516762,0.000037902257,0.000026587426],"domain_scores_gemma":[0.99994755,0.000010810106,0.00001120742,0.0000059007048,0.000014569982,0.000009987307],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00015774701,0.0005490805,0.00026754837,0.00014829902,0.00007753707,0.00029799767,0.00017559751,0.00018258844,0.000533143],"category_scores_gemma":[0.00013572395,0.0001172297,0.00030431084,0.00013097009,0.00014845082,0.00031705928,0.00023906401,0.000298813,0.0002555046],"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":[0.000037314265,0.000012720045,0.00007439557,0.000037456735,0.0000026708879,0.0000316179,0.0000063935886,0.0000402127,0.99847895,0.000016814463,0.000005939553,0.0012555678],"study_design_scores_gemma":[0.0000015485324,0.00004704601,0.00042086252,0.0000028117151,0.0000033173603,0.000030627525,0.000008251143,0.00016422784,0.9990978,0.000004228152,0.00021790541,0.0000014494852],"about_ca_topic_score_codex":0.00072168454,"about_ca_topic_score_gemma":0.0010003971,"teacher_disagreement_score":0.00072168454,"about_ca_system_score_codex":0.00024217048,"about_ca_system_score_gemma":0.00018539997,"threshold_uncertainty_score":0.0017834902},"labels":[],"label_agreement":null},{"id":"W1982865669","doi":"10.5539/jfr.v1n4p74","title":"Effect of Kale Cultivation Conditions on Biosynthesis of Xanthophylls","year":2012,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Antioxidant Activity and Oxidative Stress","field":"Medicine","cited_by":6,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"CEEPUS; Universitatea Transilvania din Brasov","keywords":"Lutein; Brassica oleracea; Xanthophyll; Carotenoid; Horticulture; Chemistry; Greenhouse; Chlorophyll; Botany; Food science; Biology","score_opus":0.08639593278273335,"score_gpt":0.44969310489230474,"score_spread":0.3632971721095714,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1982865669","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":[0.9982835,0.00050407945,0.00028995634,0.000038527643,0.000010699903,0.000010337997,0.00019518391,0.000024811963,0.000642886],"genre_scores_gemma":[0.99763215,0.00028009637,0.00069365976,0.000033239572,0.000004904109,0.000014188888,0.00037877957,0.000017457323,0.0009454794],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99981374,0.000036699166,0.000019889212,0.00006920343,0.00003128186,0.000029251369],"domain_scores_gemma":[0.99966276,0.00011217727,0.00007120106,0.000029479292,0.00003620862,0.00008819056],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00013739485,0.00032486703,0.0003898591,0.00019247858,0.00024171213,0.0005368579,0.00016443535,0.00020432293,0.0009922633],"category_scores_gemma":[0.0003388515,0.00015983419,0.00016594192,0.00014764209,0.00020391555,0.00036943553,0.00037251305,0.0004979095,0.00018472626],"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":[0.00029629323,0.00002048637,0.00092587183,0.000060685335,0.000008204623,0.00006288559,0.00004861364,0.000028813673,0.9977946,0.000013824463,0.0000142270665,0.0007254652],"study_design_scores_gemma":[0.000032356693,0.0013013056,0.1303543,0.000027958456,0.00008197599,0.00039417204,0.0004657389,0.0005925606,0.86250794,0.00008168739,0.0041189897,0.000041055573],"about_ca_topic_score_codex":0.0009108576,"about_ca_topic_score_gemma":0.001395931,"teacher_disagreement_score":0.0009922633,"about_ca_system_score_codex":0.00023942647,"about_ca_system_score_gemma":0.00015559583,"threshold_uncertainty_score":0.0033194423},"labels":[],"label_agreement":null},{"id":"W1984093614","doi":"10.5539/jfr.v3n3p18","title":"Protective Effect of Hydroethanolic Extracts of Solanum scabrum and Cola verticillata Against Cyclophosphamide Induced Toxicity in Female Rats","year":2014,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Potato Plant Research","field":"Agricultural and Biological Sciences","cited_by":9,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"Armand Frappier Museum; Institut National de la Recherche Scientifique","funders":"","keywords":"Toxicity; Oxidative stress; Catalase; Pharmacology; Cyclophosphamide; Antioxidant; Nephrotoxicity; Chemistry; Medicine; Traditional medicine; Biochemistry; Internal medicine; Chemotherapy","score_opus":0.055429430721235656,"score_gpt":0.321853199655898,"score_spread":0.26642376893466235,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1984093614","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":[0.994038,0.0032413707,0.0007287119,0.00018610003,0.000047483325,0.00002589761,0.0002737007,0.00007137914,0.0013873222],"genre_scores_gemma":[0.99333936,0.0018312117,0.0011860894,0.0001385798,0.000025489073,0.00002054529,0.00044096712,0.000016717036,0.0030010708],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99996185,0.0000062255317,0.000003293678,0.000009218084,0.000009810177,0.000009639708],"domain_scores_gemma":[0.99989593,0.000012076968,0.00003658344,0.000008947238,0.000017192191,0.000029224439],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00007395681,0.0005189006,0.000310673,0.00047197228,0.00015469654,0.00018498836,0.00015205085,0.00028605468,0.0013361782],"category_scores_gemma":[0.0000959044,0.00016754025,0.00022496138,0.00013973811,0.00015136172,0.00024177022,0.00016271004,0.00048596208,0.00023623915],"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":[0.00051116844,0.00016362195,0.00025401035,0.00007615836,0.00001375458,0.00007363515,0.000015735992,0.000049178518,0.99617636,0.000024186864,0.00003838763,0.0026038024],"study_design_scores_gemma":[0.00017196975,0.01114643,0.039832965,0.00007351075,0.00020860975,0.0006564112,0.00017327025,0.000770594,0.94116706,0.00018482328,0.005588479,0.000025928608],"about_ca_topic_score_codex":0.00065972056,"about_ca_topic_score_gemma":0.001044778,"teacher_disagreement_score":0.0013361782,"about_ca_system_score_codex":0.00007766383,"about_ca_system_score_gemma":0.0001517218,"threshold_uncertainty_score":0.0044699907},"labels":[],"label_agreement":null},{"id":"W1985516694","doi":"10.5539/jfr.v3n6p146","title":"Fatty Acid Profiles of Western Canadian Bison (Bison bison) Meat","year":2014,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Meat and Animal Product Quality","field":"Agricultural and Biological Sciences","cited_by":2,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":true,"ca_institutions":"Government of Alberta; Thompson Rivers University","funders":"","keywords":"Bison bison; Conjugated linoleic acid; Polyunsaturated fatty acid; Animal science; Biology; Linoleic acid; Fatty acid; Food science; Ecology; Biochemistry","score_opus":0.16592940408608864,"score_gpt":0.34874658426446886,"score_spread":0.18281718017838022,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1985516694","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":[0.99587506,0.0006786848,0.00017012836,0.0000146324455,0.000005289614,0.000011180495,0.0013361751,0.0000072608973,0.001901616],"genre_scores_gemma":[0.9846085,0.0010984926,0.0014564625,0.0001575515,0.0000046147857,0.000025461231,0.003827263,0.000023449253,0.008798298],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.9998437,0.0000061468145,0.00000684597,0.000043466334,0.00006148136,0.000038392685],"domain_scores_gemma":[0.9998062,0.000007930654,0.000025439833,0.0000032779749,0.000118980744,0.000038244678],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0001285589,0.00044712846,0.00018915493,0.0012856557,0.001017677,0.00053860433,0.0001716167,0.00021668202,0.0015090477],"category_scores_gemma":[0.00014638033,0.00014290813,0.0001566616,0.0012084692,0.000300883,0.00014150578,0.00023566169,0.00022765616,0.00029929972],"study_design_candidate":"observational","study_design_consensus":null,"about_ca_topic_candidate":true,"about_ca_topic_consensus":true,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0033942396,0.00014115438,0.12567377,0.00030180585,0.00013105027,0.00049078965,0.0017043828,0.00026076485,0.84343517,0.00023492897,0.0008623823,0.023369696],"study_design_scores_gemma":[0.000006392151,0.00018827262,0.9784257,0.00003158301,0.00007064372,0.00017423897,0.0010015222,0.00017211102,0.015942797,0.0000285919,0.0039323675,0.000025882859],"about_ca_topic_score_codex":0.6979259,"about_ca_topic_score_gemma":0.8634379,"teacher_disagreement_score":0.30207407,"about_ca_system_score_codex":0.0020770244,"about_ca_system_score_gemma":0.0009391767,"threshold_uncertainty_score":0.60770607},"labels":[],"label_agreement":null},{"id":"W1985580943","doi":"10.5539/jfr.v2n3p36","title":"Development of an Encapsulation System for the Protection and Controlled Release of Antimicrobial Nisin at Meat Cooking Temperature","year":2013,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Probiotics and Fermented Foods","field":"Agricultural and Biological Sciences","cited_by":25,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"Université Laval","funders":"Ministère de l'Agriculture, des Pêcheries et de l'Alimentation","keywords":"Nisin; Food science; Liposome; Chemistry; Antimicrobial; Bacteriocin; Biochemistry","score_opus":0.05737853213789434,"score_gpt":0.2810842564662112,"score_spread":0.22370572432831687,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1985580943","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":[0.9752067,0.0014325669,0.021940045,0.00008445956,0.000030334977,0.00009575754,0.0001231221,0.000106652915,0.0009804006],"genre_scores_gemma":[0.98001915,0.0010067944,0.016024178,0.000038622922,0.0000067218166,0.000078666046,0.00027462724,0.000025441814,0.002525707],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999267,0.000008131953,0.000009830614,0.000021338123,0.000019654863,0.000014440491],"domain_scores_gemma":[0.99993634,0.000011033068,0.000024512014,0.0000061466867,0.000014076603,0.0000078409685],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00014403953,0.0002544454,0.00023248127,0.000119727054,0.00011400437,0.000188825,0.00021004265,0.00033072892,0.00037612786],"category_scores_gemma":[0.00011923044,0.00014999822,0.00020303941,0.000096138065,0.00012646831,0.00024824878,0.00020842293,0.00031983535,0.00016818735],"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":[0.000014561445,0.000008090796,0.000024519059,0.000023732433,0.0000016789677,0.00001671522,0.0000071715685,0.000056090328,0.99893385,0.000027927237,0.000007300786,0.0008784176],"study_design_scores_gemma":[0.0000046260025,0.00013631665,0.00047941107,0.0000031855873,0.0000073242554,0.0000587485,0.000005852038,0.0008656757,0.99751675,0.000006171913,0.00091169914,0.0000042233296],"about_ca_topic_score_codex":0.00037268567,"about_ca_topic_score_gemma":0.0004312215,"teacher_disagreement_score":0.00037612786,"about_ca_system_score_codex":0.00021282566,"about_ca_system_score_gemma":0.0001614665,"threshold_uncertainty_score":0.0015441179},"labels":[],"label_agreement":null},{"id":"W1986271946","doi":"10.5539/jfr.v3n5p113","title":"Utilization and Influence of Condiments Prepared From Fermented Legumes on Quality Profile of Meat","year":2014,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"African Botany and Ecology Studies","field":"Agricultural and Biological Sciences","cited_by":2,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Food science; Seasoning; Melon; Chemistry; Horticulture; Biology; Raw material","score_opus":0.1501046926753593,"score_gpt":0.3766180685679879,"score_spread":0.2265133758926286,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1986271946","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":[0.9986732,0.0008573594,0.00012759258,0.0000119585875,0.00000819595,0.000007754902,0.00007092811,0.0000031421866,0.00023972438],"genre_scores_gemma":[0.9972377,0.0008283161,0.0008817203,0.000037809987,0.0000061992346,0.000009830692,0.00023410612,0.000008175837,0.00075614714],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998299,0.00004435254,0.000014376657,0.000037964382,0.000038329817,0.0000349233],"domain_scores_gemma":[0.9998029,0.000036166828,0.00005829907,0.000010301079,0.000040102346,0.00005229963],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0001787421,0.0003649324,0.0002281168,0.00021208747,0.00016330127,0.00037632653,0.00012933808,0.00015336616,0.00074408494],"category_scores_gemma":[0.00028752218,0.00012675203,0.00025958853,0.00022734013,0.00016105348,0.00030214034,0.0002274891,0.0004040206,0.00008885932],"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":[0.0022365435,0.00021833801,0.0016917177,0.00017602122,0.00003382406,0.0000923303,0.000085134125,0.00006443419,0.9916013,0.000021434409,0.000021805698,0.003757113],"study_design_scores_gemma":[0.000034336445,0.007928261,0.0452362,0.000056795787,0.0001445858,0.0002206273,0.0003854039,0.0003652348,0.94380003,0.00002481927,0.0017797449,0.000023962106],"about_ca_topic_score_codex":0.0013737091,"about_ca_topic_score_gemma":0.0027302385,"teacher_disagreement_score":0.0013737091,"about_ca_system_score_codex":0.00014854783,"about_ca_system_score_gemma":0.00018165213,"threshold_uncertainty_score":0.0027314425},"labels":[],"label_agreement":null},{"id":"W1987186358","doi":"10.5539/jfr.v2n1p168","title":"Optimization of a Low Magnesium, Cholesterol-Containing Diet for the Development of Atherosclerosis in Rabbits","year":2013,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Vitamin K Research Studies","field":"Nursing","cited_by":3,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"National Institute of Biomedical Imaging and Bioengineering; University of Illinois at Urbana-Champaign; National Institutes of Health","keywords":"Cholesterol; Endocrinology; Internal medicine; Atheroma; Dietary Cholesterol; Aorta; Arteriosclerosis; Chemistry; Medicine; Biology","score_opus":0.10889051646057533,"score_gpt":0.3723512951675226,"score_spread":0.26346077870694723,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1987186358","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":[0.9896136,0.0008500635,0.00709777,0.00019764398,0.000046203095,0.00042270965,0.00023986372,0.00011608136,0.0014159911],"genre_scores_gemma":[0.94538784,0.0024116412,0.0429593,0.0003007586,0.000058043363,0.0011295946,0.0012298267,0.00015835042,0.0063646105],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9988483,0.0003537742,0.00025172517,0.0001557637,0.00026606143,0.0001243918],"domain_scores_gemma":[0.9991129,0.00011092907,0.00035809982,0.00009697354,0.00015231033,0.00016872871],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00088886084,0.0006868587,0.0008575067,0.001233275,0.000576069,0.0007238025,0.00079131767,0.00065344834,0.0010116006],"category_scores_gemma":[0.0008037339,0.00035775764,0.00055109337,0.00051653537,0.0005343288,0.00046102607,0.00057519967,0.0008913602,0.00041264488],"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":[0.0012145817,0.0005468097,0.0005393512,0.00006369739,0.000017564525,0.00005978039,0.000053543776,0.00007663139,0.9952768,0.0000943755,0.000038512328,0.0020183513],"study_design_scores_gemma":[0.00037276148,0.008758552,0.007137612,0.000045608558,0.00016547709,0.00038582162,0.000082774255,0.00066243944,0.9772046,0.00011139885,0.0050394656,0.00003344009],"about_ca_topic_score_codex":0.0017324019,"about_ca_topic_score_gemma":0.003646867,"teacher_disagreement_score":0.0017324019,"about_ca_system_score_codex":0.0006403148,"about_ca_system_score_gemma":0.0006092501,"threshold_uncertainty_score":0.00470078},"labels":[],"label_agreement":null},{"id":"W1987794588","doi":"10.5539/jfr.v1n4p55","title":"Near-infrared Spectroscopy for Rapid Estimation of Dry Matter Content in Whole Unpeeled Potato Tubers","year":2012,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Spectroscopy and Chemometric Analyses","field":"Chemistry","cited_by":21,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Dry matter; Near-infrared spectroscopy; Chemistry; Penetration depth; Water content; Food science; Animal science; Analytical Chemistry (journal); Chromatography; Physics; Biology; Optics; Geology","score_opus":0.09318442292819977,"score_gpt":0.38269925241670555,"score_spread":0.28951482948850576,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1987794588","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":[0.9303333,0.00169623,0.06562433,0.00003130034,0.000022032074,0.00004548625,0.00057001034,0.0004032594,0.0012739399],"genre_scores_gemma":[0.8958574,0.0013425376,0.10019921,0.0000664618,0.0000110771025,0.000087034234,0.00077945995,0.00004835581,0.0016084791],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99973136,0.000049986866,0.000011718728,0.000102028745,0.00009290745,0.000011939607],"domain_scores_gemma":[0.9998023,0.00006554949,0.00004825201,0.000016609678,0.000058805275,0.000008486111],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00047903508,0.00047324353,0.00029764758,0.00044403592,0.0001212681,0.00029085687,0.00022057146,0.00033435732,0.00056243053],"category_scores_gemma":[0.000539118,0.00021674753,0.00022355955,0.00045308788,0.00009145457,0.0002730877,0.0002477213,0.00036249225,0.00034986844],"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":[0.00024687775,0.000072806884,0.015618301,0.00017807783,0.000065638174,0.00009827696,0.000080525184,0.0011453503,0.9460088,0.000052623793,0.00016433625,0.03626851],"study_design_scores_gemma":[0.00003730256,0.0011705076,0.29051518,0.00006624734,0.00034068423,0.00087345095,0.00042885556,0.07390942,0.62767446,0.00026152274,0.0046254583,0.00009689196],"about_ca_topic_score_codex":0.0009321234,"about_ca_topic_score_gemma":0.0022716722,"teacher_disagreement_score":0.0009321234,"about_ca_system_score_codex":0.000096139076,"about_ca_system_score_gemma":0.00013138336,"threshold_uncertainty_score":0.0025333762},"labels":[],"label_agreement":null},{"id":"W1988797335","doi":"10.5539/jfr.v2n5p57","title":"The Importance of Consumers’ Knowledge About Food Quality, Labeling and Safety in Food Choice","year":2013,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Consumer Attitudes and Food Labeling","field":"Medicine","cited_by":11,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Food safety; Quality (philosophy); Purchasing; Product (mathematics); Marketing; Preference; Food quality; Set (abstract data type); Food choice; Psychology; Business; Advertising; Food science; Medicine; Mathematics; Computer science","score_opus":0.1290731173384223,"score_gpt":0.4326505010206136,"score_spread":0.3035773836821913,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1988797335","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":[0.99677354,0.00012509541,0.000102549675,0.00033642256,0.0000047303806,0.000008835618,0.000024431944,0.0000011324927,0.002623208],"genre_scores_gemma":[0.99928194,0.00009529785,0.000076991215,0.00006885644,0.000005804437,0.000004201039,0.000017482842,6.4339486e-7,0.00044876256],"study_design_codex":"observational","study_design_gemma":"observational","domain_scores_codex":[0.9988164,0.0005056082,0.00007677641,0.00007355179,0.00038651485,0.00014122824],"domain_scores_gemma":[0.9900593,0.00653259,0.0016564794,0.0001934353,0.0009580579,0.0006001751],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0025926372,0.000064472144,0.0001481499,0.0004920393,0.00032704568,0.0008831889,0.00013911656,0.0004976753,0.0036520336],"category_scores_gemma":[0.0083884895,0.0001282972,0.00025308543,0.00034409936,0.0005416865,0.00070310384,0.00038346794,0.0005568415,0.00018029135],"study_design_candidate":"observational","study_design_consensus":"observational","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00036854527,0.00039124783,0.9279098,0.00022651971,0.000047393256,0.00042190703,0.032744005,0.00008590915,0.0024051096,0.0004097297,0.00044394733,0.03454587],"study_design_scores_gemma":[0.0000061899736,0.00031404282,0.97337735,0.00008284242,0.000033942833,0.00024964885,0.022655917,0.0002074151,0.0005010624,0.0002952698,0.0022611364,0.000015098599],"about_ca_topic_score_codex":0.00525744,"about_ca_topic_score_gemma":0.0054519842,"teacher_disagreement_score":0.00525744,"about_ca_system_score_codex":0.000516785,"about_ca_system_score_gemma":0.0005302166,"threshold_uncertainty_score":0.013711333},"labels":[],"label_agreement":null},{"id":"W1990399233","doi":"10.5539/jfr.v3n4p1","title":"Nutraceuticals: An Healthy Bet for the Future","year":2014,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Consumer Attitudes and Food Labeling","field":"Medicine","cited_by":10,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Nutraceutical; Variety (cybernetics); Food safety; Political science; Library science; Chemistry; Food science; Computer science; Artificial intelligence","score_opus":0.18177339697508535,"score_gpt":0.48780544602367854,"score_spread":0.30603204904859316,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1990399233","genre_codex":"commentary","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":[0.00059598207,0.2692057,0.0011079024,0.5514255,0.1534733,0.000020509766,0.00017676638,0.00021392731,0.023780514],"genre_scores_gemma":[0.0104840845,0.31978068,0.0037178784,0.3127776,0.19565375,0.0000856477,0.00040617448,0.000372452,0.15672182],"study_design_codex":"not_applicable","study_design_gemma":"observational","domain_scores_codex":[0.99799395,0.0004205952,0.00015950298,0.00030222427,0.00087036146,0.00025336063],"domain_scores_gemma":[0.99482006,0.0016027834,0.00040470893,0.0002717126,0.0011723179,0.0017284345],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0031647438,0.0013627692,0.0015988018,0.0014751168,0.0032680954,0.013923142,0.0014681512,0.010608283,0.047344208],"category_scores_gemma":[0.0055184723,0.00048011114,0.00092518126,0.0011387374,0.0046202834,0.014538277,0.004557457,0.012084532,0.021578996],"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":[0.00017249315,0.000096824144,0.0001805504,0.0009422631,0.00002949665,0.0001080378,0.00033938655,0.000044910757,0.0012209268,0.024106482,0.8272621,0.14549655],"study_design_scores_gemma":[0.000006273294,0.000026013517,0.000109821165,0.00027930783,0.000006493983,0.0000752109,0.00026543986,0.000016046559,0.000064955035,0.0069645597,0.9921773,0.000008618469],"about_ca_topic_score_codex":0.00080606365,"about_ca_topic_score_gemma":0.0019933565,"teacher_disagreement_score":0.047344208,"about_ca_system_score_codex":0.002415867,"about_ca_system_score_gemma":0.004104312,"threshold_uncertainty_score":0.15838218},"labels":[],"label_agreement":null},{"id":"W1991205624","doi":"10.5539/jfr.v1n3p219","title":"A Box-behnken Design for Characterizing Chinese Truffles (Tuber indicum) Aroma by HS-SPME-GC-MS","year":2012,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Fermentation and Sensory Analysis","field":"Agricultural and Biological Sciences","cited_by":4,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Aroma; Truffle; Extraction (chemistry); Chemistry; Chromatography; Gas chromatography–mass spectrometry; Box–Behnken design; Solid-phase microextraction; Mass spectrometry; Food science; Response surface methodology; Botany; Biology","score_opus":0.14256058858312862,"score_gpt":0.360884515606083,"score_spread":0.21832392702295436,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1991205624","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":[0.418317,0.0011984027,0.55651087,0.00025973568,0.00071676524,0.010705184,0.0046852897,0.002476289,0.005130569],"genre_scores_gemma":[0.27839237,0.00073530106,0.6748559,0.0004145406,0.00008220998,0.03208472,0.0020781322,0.00048888655,0.010867927],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99637645,0.0009871532,0.00039367497,0.0012865502,0.000607914,0.00034835815],"domain_scores_gemma":[0.99856853,0.0007225545,0.00018058404,0.000113240705,0.00035350872,0.00006155451],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0031434784,0.0018407974,0.0012998439,0.0009555734,0.0009884702,0.0010126512,0.0010113202,0.0010602358,0.018425334],"category_scores_gemma":[0.0025680305,0.0012025859,0.0008520911,0.0006407932,0.0008301059,0.0005578921,0.000658377,0.0011265149,0.0024690563],"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":[0.014920053,0.0020715706,0.0033833734,0.002579673,0.00032393256,0.00014548856,0.00038792565,0.0043275864,0.85830003,0.0021364316,0.0013858852,0.1100381],"study_design_scores_gemma":[0.0048925136,0.03819776,0.03743577,0.00011701169,0.0014229502,0.0004274623,0.00029687487,0.1324608,0.7308418,0.0020667966,0.051485714,0.00035453218],"about_ca_topic_score_codex":0.000930805,"about_ca_topic_score_gemma":0.0017927318,"teacher_disagreement_score":0.018425334,"about_ca_system_score_codex":0.00065348286,"about_ca_system_score_gemma":0.0013899548,"threshold_uncertainty_score":0.06163889},"labels":[],"label_agreement":null},{"id":"W1991914646","doi":"10.5539/jfr.v2n4p101","title":"The Plant Extract Collection Kiel in Schleswig-Holstein (PECKISH) Is an Open Access Screening Library","year":2013,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Medicinal Plants and Bioactive Compounds","field":"Biochemistry, Genetics and Molecular Biology","cited_by":23,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"Bundesministerium für Bildung und Forschung","keywords":"Medicinal plants; Biology; Ornamental plant; Traditional medicine; Botany; Biotechnology; Horticulture; Medicine","score_opus":0.22391720005533403,"score_gpt":0.4343328586984748,"score_spread":0.2104156586431408,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1991914646","genre_codex":"dataset","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":[0.089263596,0.02137914,0.12532173,0.002213707,0.00086532376,0.008227865,0.53794783,0.06840248,0.1463784],"genre_scores_gemma":[0.052742533,0.010221519,0.07315291,0.0009884589,0.00013332772,0.0065494506,0.7470355,0.004345254,0.10483107],"study_design_codex":"bench_or_experimental","study_design_gemma":"not_applicable","domain_scores_codex":[0.9990295,0.00012542063,0.00009216805,0.00020430014,0.0004079512,0.00014074954],"domain_scores_gemma":[0.9990404,0.0002463201,0.00008701494,0.00018456054,0.00027639972,0.00016520802],"candidate_categories":["open_science"],"consensus_categories":[],"category_scores_codex":[0.0010177095,0.001517974,0.002271171,0.004685817,0.0010689019,0.001234906,0.0017041317,0.0008303323,0.0622959],"category_scores_gemma":[0.0017618656,0.0006753535,0.00077910506,0.0048612934,0.000456848,0.0010294606,0.0021073492,0.0011881499,0.059057683],"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":[0.0022366706,0.00048241435,0.0015360262,0.004373164,0.0002182585,0.0013721437,0.00018786873,0.00058509747,0.5758834,0.0026918552,0.16010296,0.2503303],"study_design_scores_gemma":[0.0006136889,0.0013077061,0.007873113,0.00043279,0.000428323,0.0023259574,0.000090380665,0.0009813986,0.19270718,0.0010276277,0.79204154,0.00017028674],"about_ca_topic_score_codex":0.0010788578,"about_ca_topic_score_gemma":0.0028021645,"teacher_disagreement_score":0.99829584,"about_ca_system_score_codex":0.0004890877,"about_ca_system_score_gemma":0.002027999,"threshold_uncertainty_score":0.20840055},"labels":[],"label_agreement":null},{"id":"W1991941237","doi":"10.5539/jfr.v2n6p106","title":"Vitamin E Profiles and Triacylglycerol Molecular Species of Colored Rice Bran Cultivars at Different Degree of Milling","year":2013,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"GABA and Rice Research","field":"Agricultural and Biological Sciences","cited_by":2,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Bran; Tocopherol; Chemistry; Vitamin E; Food science; Cultivar; Nutraceutical; Tocotrienol; Vitamin; Stereochemistry; Biochemistry; Botany; Biology; Antioxidant; Organic chemistry; Raw material","score_opus":0.11233582875188966,"score_gpt":0.31383151729618625,"score_spread":0.2014956885442966,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1991941237","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":[0.99919647,0.0001498553,0.00030704588,0.000008705455,0.0000029259875,0.0000029398468,0.0001013092,0.000013102053,0.00021759486],"genre_scores_gemma":[0.9973724,0.00011624244,0.0006812306,0.000035875517,0.000001859658,0.000009232612,0.00029861517,0.000022150374,0.0014624227],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99991775,0.000010648062,0.000007963311,0.00003193278,0.000015110671,0.000016581],"domain_scores_gemma":[0.9998449,0.00001921634,0.00004576715,0.00001627995,0.000038123613,0.000035690497],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0001051668,0.00029452998,0.00023284684,0.00037285357,0.00014396264,0.00042411534,0.00010923148,0.00021049475,0.00060207344],"category_scores_gemma":[0.00015804225,0.0001635464,0.00019065331,0.0002686703,0.0001778801,0.00024862803,0.00015498798,0.0004095093,0.000148432],"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":[0.00049956806,0.00001983407,0.004008125,0.000022043858,0.000014380042,0.000036495363,0.00008695911,0.000020499298,0.9940937,0.00001834761,0.000008362468,0.0011716016],"study_design_scores_gemma":[0.000023376813,0.0009115885,0.41345376,0.000012150121,0.00011066657,0.00026434148,0.00070376764,0.0004904689,0.5823028,0.00009668402,0.0016002577,0.000030090254],"about_ca_topic_score_codex":0.0011840638,"about_ca_topic_score_gemma":0.0018127493,"teacher_disagreement_score":0.0011840638,"about_ca_system_score_codex":0.00018730474,"about_ca_system_score_gemma":0.0000917011,"threshold_uncertainty_score":0.0023543239},"labels":[],"label_agreement":null},{"id":"W1992689701","doi":"10.5539/jfr.v4n1p112","title":"Effects of Extraction Techniques on Total Phenolic Content and Antioxidant Capacities of Two Oregano Leaves","year":2014,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Phytochemicals and Antioxidant Activities","field":"Medicine","cited_by":8,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"Office of Experimental Program to Stimulate Competitive Research; University of Arkansas; National Science Foundation","keywords":"Chemistry; Acetone; Solvent; Distilled water; DPPH; Extraction (chemistry); Antioxidant; Food science; Water content; Water extraction; Chromatography; Biochemistry","score_opus":0.06520927694775461,"score_gpt":0.3652649381774233,"score_spread":0.30005566122966865,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1992689701","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":[0.99455875,0.00294393,0.001171239,0.000105571664,0.00005042918,0.000044003573,0.0002750407,0.000029915765,0.0008212041],"genre_scores_gemma":[0.9840239,0.0035690968,0.00774462,0.0002586566,0.000053260665,0.000109756314,0.00096571,0.00003930013,0.0032355597],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998271,0.00003235479,0.000026014946,0.00004451972,0.000038586557,0.000031464548],"domain_scores_gemma":[0.99978954,0.000054059827,0.0000591809,0.000018270204,0.0000343914,0.000044429908],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00021272402,0.0006975041,0.00048386448,0.00045837756,0.00024088529,0.00031356176,0.00015502197,0.00028991475,0.0015341713],"category_scores_gemma":[0.00043540992,0.0002442284,0.00037543484,0.00039827725,0.00021674194,0.0005322638,0.00033594563,0.000682472,0.00022727401],"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":[0.00092237134,0.00013435956,0.00033320946,0.00017363974,0.000027000071,0.00006113759,0.000044881977,0.000035363217,0.9946694,0.000028403354,0.00003075088,0.003539439],"study_design_scores_gemma":[0.00007888582,0.0030138337,0.023769122,0.000057892157,0.00023117078,0.0002991076,0.00011490239,0.00046690146,0.9682455,0.000083391256,0.003607947,0.000031311887],"about_ca_topic_score_codex":0.0005788082,"about_ca_topic_score_gemma":0.0014306164,"teacher_disagreement_score":0.0015341713,"about_ca_system_score_codex":0.00015873153,"about_ca_system_score_gemma":0.00025015287,"threshold_uncertainty_score":0.0051323175},"labels":[],"label_agreement":null},{"id":"W1993409098","doi":"10.5539/jfr.v3n5p8","title":"Quality Parameters and Bioactive Compounds of Red Tomatoes (Solanum lycopersicum L.) cv Roma VF at Different Postharvest Conditions","year":2014,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Postharvest Quality and Shelf Life Management","field":"Agricultural and Biological Sciences","cited_by":16,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Postharvest; Lycopene; Titratable acid; Carotenoid; Chemistry; Horticulture; Vitamin C; Antioxidant; Solanum; Food science; Chlorophyll; Biology; Biochemistry","score_opus":0.12162584000532148,"score_gpt":0.3517181335394063,"score_spread":0.2300922935340848,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1993409098","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":[0.9987949,0.00036714863,0.00019085879,0.000020388074,0.000009203184,0.000009010489,0.0002874838,0.000007986096,0.00031304045],"genre_scores_gemma":[0.9968094,0.00016392936,0.00040160207,0.00004224493,0.0000044766048,0.000020949306,0.0008035666,0.000012886765,0.0017408843],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998872,0.000014178898,0.000010965823,0.00004096576,0.00002843488,0.000018171406],"domain_scores_gemma":[0.9997811,0.000022428738,0.000069349815,0.0000181175,0.00006273856,0.000046389207],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00016755541,0.0003152989,0.00025684698,0.00025349137,0.00020807149,0.00035891176,0.00013127654,0.00025339134,0.0010747024],"category_scores_gemma":[0.0002023701,0.00013796476,0.000353927,0.00016883957,0.00015095642,0.00036742087,0.00020227944,0.0005107808,0.00021287578],"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":[0.00037398556,0.000038388356,0.0019557972,0.000032981956,0.000014344119,0.00008978063,0.000059204296,0.000039223825,0.9964156,0.000010238499,0.000026640942,0.0009436693],"study_design_scores_gemma":[0.000039131566,0.0026779496,0.42651364,0.000027428896,0.00013053138,0.0005545476,0.00058965344,0.0007889681,0.5665904,0.00008033029,0.0019501599,0.000057242778],"about_ca_topic_score_codex":0.0017316921,"about_ca_topic_score_gemma":0.0020874597,"teacher_disagreement_score":0.0017316921,"about_ca_system_score_codex":0.00022401958,"about_ca_system_score_gemma":0.000107973756,"threshold_uncertainty_score":0.003595233},"labels":[],"label_agreement":null},{"id":"W1994086125","doi":"10.5539/jfr.v2n2p65","title":"Effect of B-Glucosidase Activity on the Vanillin Enzymatic Formation by Using Rumen Liquid for Cell Walls Degradation","year":2013,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Biochemical and biochemical processes","field":"Biochemistry, Genetics and Molecular Biology","cited_by":6,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"Lembaga Ilmu Pengetahuan Indonesia","keywords":"Vanillin; Chemistry; Enzyme; Fermentation; High-performance liquid chromatography; Food science; Enzymatic hydrolysis; Rumen; Chromatography; Hydrolysis; Biochemistry","score_opus":0.03793589093841886,"score_gpt":0.3323771006449133,"score_spread":0.29444120970649446,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1994086125","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":[0.99623543,0.0014878826,0.0013436484,0.00005343326,0.000030457553,0.000017312846,0.0000780144,0.000022113692,0.0007317782],"genre_scores_gemma":[0.9952766,0.00079999364,0.0025005322,0.000033183238,0.0000090825515,0.0000141476785,0.00015622009,0.000013247502,0.0011970107],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998136,0.000053626405,0.000019615865,0.00003779164,0.00003204782,0.000043209326],"domain_scores_gemma":[0.99988854,0.000030094501,0.000031507923,0.000009361081,0.000015485546,0.000025004243],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00019751412,0.00048230213,0.00022769718,0.00013961944,0.000088320274,0.00040564744,0.00018299262,0.00024408872,0.00088339765],"category_scores_gemma":[0.00022195201,0.00014223249,0.00026231282,0.000104644416,0.00015082606,0.000263283,0.00019708427,0.00050562306,0.00018589401],"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":[0.00025399614,0.00006020551,0.00009942933,0.00004427231,0.0000068997037,0.000030063897,0.000011261539,0.000035971032,0.9982498,0.000020428843,0.0000108463955,0.0011768937],"study_design_scores_gemma":[0.000007915284,0.0004621193,0.00048919366,0.000005807913,0.0000109017565,0.000032771386,0.000013306103,0.00023258623,0.99833494,0.000008271968,0.00039900444,0.0000030830713],"about_ca_topic_score_codex":0.00064413087,"about_ca_topic_score_gemma":0.0006029785,"teacher_disagreement_score":0.00088339765,"about_ca_system_score_codex":0.000112528476,"about_ca_system_score_gemma":0.00014309508,"threshold_uncertainty_score":0.002955258},"labels":[],"label_agreement":null},{"id":"W1994097231","doi":"10.5539/jfr.v2n2p136","title":"The Effect of Stevia rebaudiana on the Growth and Survival of Lactobacillus rhamnosus GR-1 and Sensory Properties of Probiotic Yogurt","year":2013,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Probiotics and Fermented Foods","field":"Agricultural and Biological Sciences","cited_by":18,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"Western University","funders":"Brescia University College","keywords":"Sucralose; Food science; Lactobacillus rhamnosus; Stevia rebaudiana; Sucrose; Stevia; Sweetness; Probiotic; Chemistry; Sugar; Taste; Lactobacillus; Biology; Fermentation; Medicine; Bacteria","score_opus":0.05972117690635558,"score_gpt":0.2612880335371033,"score_spread":0.2015668566307477,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1994097231","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":[0.998869,0.0005205973,0.00012325682,0.00002577763,0.000013331935,0.000012249751,0.00007539972,0.000006714179,0.00035370546],"genre_scores_gemma":[0.9966319,0.0004640949,0.00091869774,0.000041578252,0.000009483494,0.000028427849,0.00021599798,0.0000110201145,0.0016787826],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99983644,0.000045593722,0.00001873073,0.000032137614,0.000028137578,0.000038958377],"domain_scores_gemma":[0.9997329,0.000077522,0.00006630915,0.00002103703,0.000053243315,0.000049003516],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00022628372,0.0004135459,0.00045815366,0.0001622324,0.00016917895,0.0003347579,0.00018545477,0.00026919463,0.0012355162],"category_scores_gemma":[0.00032536357,0.00017676907,0.00032362898,0.00017505686,0.00017754543,0.0003388628,0.00036805734,0.00053793075,0.0002412551],"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":[0.0018352482,0.00019840072,0.00037768538,0.000066006956,0.0000081489015,0.000042268228,0.00005972993,0.000038129903,0.9952755,0.000016263544,0.000016923012,0.0020657564],"study_design_scores_gemma":[0.000046442874,0.0111642955,0.023256406,0.00003038006,0.000049315375,0.00009793084,0.00022577158,0.00060436584,0.96363586,0.000025534364,0.00084312796,0.00002060778],"about_ca_topic_score_codex":0.0007538232,"about_ca_topic_score_gemma":0.0013317676,"teacher_disagreement_score":0.0012355162,"about_ca_system_score_codex":0.00013031781,"about_ca_system_score_gemma":0.00019265688,"threshold_uncertainty_score":0.0041332245},"labels":[],"label_agreement":null},{"id":"W1994844794","doi":"10.5539/jfr.v1n2p210","title":"Predicting the Consumer Acceptability of Dried MD2 and Smooth Cayenne Pineapple Pulps from Chemical Composition","year":2012,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Pineapple and bromelain studies","field":"Biochemistry, Genetics and Molecular Biology","cited_by":2,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Ananas; Titratable acid; Pulp (tooth); Dehydration; Food science; Taste; Chemistry; Dried fruit; Horticulture; Medicine; Biology; Dentistry; Biochemistry","score_opus":0.04746174807604727,"score_gpt":0.34165541657255655,"score_spread":0.2941936684965093,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1994844794","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":[0.9997433,0.000025071904,0.00009641715,0.0000016199243,2.7918003e-7,0.0000033275924,0.00006203475,0.0000018486571,0.00006611756],"genre_scores_gemma":[0.9987122,0.00004088684,0.0006221441,0.0000071886,9.226372e-7,0.0000041349886,0.00036928654,0.0000021259455,0.00024121407],"study_design_codex":"observational","study_design_gemma":"observational","domain_scores_codex":[0.9998753,0.000035648685,0.000011375275,0.000030321775,0.00003330707,0.000014162052],"domain_scores_gemma":[0.9997272,0.00010167418,0.000059032798,0.000014888936,0.00005196665,0.00004528002],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000462455,0.00030853567,0.00022816446,0.00039822463,0.00014175723,0.00052150356,0.00012982207,0.0002581809,0.0011582733],"category_scores_gemma":[0.00053290825,0.00012525507,0.000352106,0.00027282827,0.00010391147,0.0002478959,0.0001688853,0.00025934016,0.00020433402],"study_design_candidate":"observational","study_design_consensus":"observational","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.001938306,0.0004379916,0.64456815,0.0001234545,0.00032028838,0.0002490874,0.00036175232,0.0013517749,0.33830157,0.000052104606,0.0000773368,0.012218234],"study_design_scores_gemma":[0.000006654286,0.0010840419,0.9811509,0.0000034490852,0.00005971668,0.00013094983,0.00024261005,0.001883037,0.015247111,0.000019272195,0.00016154718,0.000010653658],"about_ca_topic_score_codex":0.004658739,"about_ca_topic_score_gemma":0.009263947,"teacher_disagreement_score":0.004658739,"about_ca_system_score_codex":0.0001876562,"about_ca_system_score_gemma":0.00008995899,"threshold_uncertainty_score":0.009263217},"labels":[],"label_agreement":null},{"id":"W1995050351","doi":"10.5539/jfr.v2n1p118","title":"Twin-Screw Extrusion Processing of Rainbow trout (Oncorhynchus mykiss) Feeds Using Graded Levels of High Protein Corn-Based Distillers Dried Grains (HP-DDG) and Conventional Distillers Dried Grains with Solubles (DDGS)","year":2013,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Aquaculture Nutrition and Growth","field":"Agricultural and Biological Sciences","cited_by":1,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"Agricultural Research Service; South Dakota State University; U.S. Department of Agriculture","keywords":"Absorption of water; Distillers grains; Pellet; Food science; Ingredient; Chemistry; Extrusion; Rainbow trout; Fish meal; Water content; Bulk density; Fish <Actinopterygii>; Materials science; Biology; Composite material; Fishery","score_opus":0.08485835530470237,"score_gpt":0.2974448548980528,"score_spread":0.2125864995933504,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1995050351","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":[0.99935323,0.000076144315,0.00036225453,0.0000031606573,0.0000031187503,0.000012200274,0.00008984083,0.0000052227997,0.00009481845],"genre_scores_gemma":[0.9933287,0.00036143293,0.0037276775,0.0000237891,0.0000036618267,0.00003206251,0.00056725653,0.000018385017,0.0019370907],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99987555,0.000009824898,0.000015951919,0.000041568823,0.000036917885,0.000020067773],"domain_scores_gemma":[0.99985003,0.000023956745,0.00006367778,0.000006985054,0.000028406828,0.000026938324],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00023429393,0.00043348144,0.00031128255,0.0002514664,0.00016646761,0.00029192254,0.00021244794,0.0001809651,0.00048911525],"category_scores_gemma":[0.00018906443,0.0002025763,0.00038806262,0.00031658204,0.00024119324,0.0003340508,0.00033549705,0.00032277606,0.000094056166],"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":[0.00073722797,0.000066856264,0.0012164859,0.000055206867,0.000019724828,0.000031553933,0.000027301037,0.00012024664,0.9965377,0.000016035408,0.000008635567,0.0011629479],"study_design_scores_gemma":[0.000050173265,0.004346791,0.042733964,0.000010875686,0.0001194207,0.00008649301,0.00009315495,0.0006432911,0.951359,0.000017395032,0.0005220307,0.00001742648],"about_ca_topic_score_codex":0.0038021419,"about_ca_topic_score_gemma":0.012110582,"teacher_disagreement_score":0.0038021419,"about_ca_system_score_codex":0.00052539323,"about_ca_system_score_gemma":0.00035331261,"threshold_uncertainty_score":0.0075600147},"labels":[],"label_agreement":null},{"id":"W1996934339","doi":"10.5539/jfr.v2n6p24","title":"Effect of Moisture Content on Selected Physical and Mechanical Properties of Two Varieties of Tigernut (Cyperus spp)","year":2013,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Agricultural Engineering and Mechanization","field":"Engineering","cited_by":3,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Water content; Angle of repose; Sphericity; Bulk density; Porosity; Moisture; Mathematics; Cyperus; Materials science; Horticulture; Agronomy; Composite material; Soil science; Biology; Environmental science; Soil water; Geotechnical engineering","score_opus":0.032855798266368245,"score_gpt":0.2617278649160529,"score_spread":0.22887206664968462,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1996934339","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":[0.9994005,0.00024912664,0.000059787544,0.000011023507,0.000005935258,0.000004030826,0.000071916176,0.0000053104304,0.00019240774],"genre_scores_gemma":[0.99850816,0.00016990861,0.00028952034,0.000042755593,0.0000048610673,0.000007701716,0.00027331774,0.000011069305,0.0006927259],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99980825,0.00004064007,0.000019800758,0.00005443337,0.00004575744,0.00003116083],"domain_scores_gemma":[0.99946254,0.00017448147,0.00014292015,0.000030186517,0.00007787792,0.000111958914],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00022037595,0.00036322456,0.0002818768,0.00040463498,0.00020035455,0.0004450561,0.00018974782,0.0002660864,0.0010108539],"category_scores_gemma":[0.00040878187,0.0002432725,0.00031762233,0.00033906847,0.0002713628,0.00033659674,0.00025885797,0.00054604013,0.00017509259],"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":[0.0014353431,0.00018333051,0.006206228,0.00009423062,0.00006598004,0.00016057995,0.00011367282,0.0001406906,0.9888659,0.00001994827,0.000038069014,0.0026759775],"study_design_scores_gemma":[0.000043859793,0.00730491,0.4853134,0.00002786096,0.00027128845,0.0003498027,0.00044761164,0.0009538158,0.50324756,0.000064942345,0.0019223816,0.000052684532],"about_ca_topic_score_codex":0.0018163456,"about_ca_topic_score_gemma":0.0031993764,"teacher_disagreement_score":0.0018163456,"about_ca_system_score_codex":0.00028528963,"about_ca_system_score_gemma":0.00009777291,"threshold_uncertainty_score":0.003611505},"labels":[],"label_agreement":null},{"id":"W1996976628","doi":"10.5539/jfr.v3n5p19","title":"The Use of Modified Beetroot Fibers by Sodium Dodecyl Sulfate (SDS) Cleaning Water Contaminated by Organic and Inorganic Compounds","year":2014,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Adsorption and biosorption for pollutant removal","field":"Environmental Science","cited_by":3,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Chemistry; Sodium dodecyl sulfate; Methylene blue; Adsorption; Aqueous solution; Freundlich equation; Langmuir; Fiber; Nuclear chemistry; Wastewater; Chromatography; Effluent; Sulfate; Pulmonary surfactant; Inorganic chemistry; Environmental engineering; Organic chemistry; Photocatalysis","score_opus":0.042721032355094196,"score_gpt":0.26682009933295797,"score_spread":0.22409906697786378,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1996976628","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":[0.9941691,0.0006661105,0.0044478886,0.000037629965,0.000016861595,0.000027609336,0.000081431164,0.0000477407,0.0005055764],"genre_scores_gemma":[0.979415,0.00094690296,0.016847773,0.000047216457,0.000009284518,0.000028402903,0.00026243815,0.000030329744,0.0024125148],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998677,0.000016817052,0.0000132672985,0.00004000952,0.000041501473,0.000020819907],"domain_scores_gemma":[0.99988127,0.00002032393,0.000043893495,0.000012669942,0.000023805698,0.000018040793],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00015136445,0.0006764051,0.0002346449,0.00022153782,0.00015539907,0.0002968521,0.00018874525,0.00047732715,0.0003758275],"category_scores_gemma":[0.00020297109,0.0002467934,0.0003442606,0.0001896214,0.00017634417,0.0003218186,0.00016391718,0.00027762065,0.00018259733],"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":[0.000027144239,0.000007967258,0.00006479074,0.000016194226,0.0000025294878,0.000011436693,0.0000039263277,0.000034065473,0.9990196,0.000006485043,0.0000026748685,0.00080318114],"study_design_scores_gemma":[0.0000019903064,0.00015222403,0.00096443074,0.0000024937028,0.000011017359,0.000050458155,0.0000060551947,0.0002182689,0.99819934,0.0000050839185,0.00038487162,0.0000036103295],"about_ca_topic_score_codex":0.0009797007,"about_ca_topic_score_gemma":0.0014479643,"teacher_disagreement_score":0.0009797007,"about_ca_system_score_codex":0.00015013559,"about_ca_system_score_gemma":0.00017304216,"threshold_uncertainty_score":0.0019480586},"labels":[],"label_agreement":null},{"id":"W1997275385","doi":"10.5539/jfr.v4n1p148","title":"Factors Influencing Aflatoxin Contamination in Before and After Harvest Peanuts: A Review","year":2014,"lang":"en","type":"review","venue":"Journal of Food Research","topic":"Mycotoxins in Agriculture and Food","field":"Agricultural and Biological Sciences","cited_by":46,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"Shandong Agricultural University","keywords":"Aflatoxin; Contamination; Toxicology; Mycotoxin; Food contaminant; Biotechnology; Biology; Food science; Ecology","score_opus":0.10460456027232495,"score_gpt":0.3661744912801462,"score_spread":0.2615699310078212,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1997275385","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":[0.00020255435,0.9992918,0.00003435491,0.00010063178,0.000053428877,0.0000024768747,0.000022814655,0.0000020487416,0.0002898335],"genre_scores_gemma":[0.0007466496,0.99898106,0.000057186826,0.0000432745,0.00002626484,0.0000020658263,0.000020974672,3.5443855e-7,0.0001222191],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.9998252,0.000028632794,0.00004131667,0.00003369828,0.00005775048,0.000013366988],"domain_scores_gemma":[0.99944466,0.00028028403,0.00011914308,0.000008843038,0.00012442879,0.000022649729],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00044063924,0.0007106389,0.0009641373,0.0024298977,0.000246413,0.00089205103,0.0005490889,0.0007611404,0.0029917434],"category_scores_gemma":[0.0011282219,0.0002204165,0.0006870469,0.0027429499,0.0002575311,0.00088792254,0.00044799005,0.0006264392,0.00068123796],"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":[0.00011080225,0.00008306956,0.0012990722,0.08619408,0.00031727355,0.00047256352,0.00017645834,0.00033907717,0.002327487,0.0012228042,0.015696581,0.89176077],"study_design_scores_gemma":[0.000021566668,0.00025995632,0.0082615325,0.036755234,0.0013927183,0.0044443477,0.00039319668,0.00012628379,0.0016359333,0.0014364395,0.94522053,0.000052211573],"about_ca_topic_score_codex":0.00227939,"about_ca_topic_score_gemma":0.0032282881,"teacher_disagreement_score":0.0029917434,"about_ca_system_score_codex":0.00037955007,"about_ca_system_score_gemma":0.0014641038,"threshold_uncertainty_score":0.010008335},"labels":[],"label_agreement":null},{"id":"W1997722844","doi":"10.5539/jfr.v2n1p50","title":"Partial Characterization of Bacteriocins Produced by Lactobacillus reuteri 2-20B and Pediococcus acidilactici 0-11A Isolated from Fura, a Millet-Based Fermented Food in Ghana","year":2013,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Probiotics and Fermented Foods","field":"Agricultural and Biological Sciences","cited_by":10,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"Danish International Development Agency","keywords":"Pediococcus acidilactici; Microbiology; Bacteriocin; Biology; Enterococcus faecium; Lactobacillus fermentum; Lactobacillus plantarum; Bacteria; Lactic acid; Antibiotics; Antimicrobial","score_opus":0.03890067372260262,"score_gpt":0.26596937799767534,"score_spread":0.22706870427507272,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1997722844","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":[0.9963576,0.0012190978,0.00048881426,0.00006795293,0.000014398859,0.000045081764,0.0008032544,0.00001316687,0.0009906687],"genre_scores_gemma":[0.9908347,0.0011172304,0.0021491046,0.00007566926,0.000014330439,0.000059726564,0.002978335,0.000027485421,0.0027433925],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99977833,0.00004255103,0.000028801736,0.000028276194,0.000076183096,0.00004586573],"domain_scores_gemma":[0.99979454,0.00003712535,0.000056076053,0.000012393464,0.000059383026,0.000040625753],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00018602434,0.00048161045,0.0005094927,0.00054934045,0.00012545146,0.0004526033,0.00020687527,0.00021383679,0.000856515],"category_scores_gemma":[0.00032069426,0.00018439154,0.0005170802,0.0008759876,0.00018250717,0.00024225986,0.0003350555,0.00034949207,0.0004380341],"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":[0.00018818318,0.000039238006,0.0008978942,0.00004920455,0.0000059495023,0.00011436115,0.000041665124,0.000030871164,0.99723047,0.0000075652397,0.000015383244,0.0013791476],"study_design_scores_gemma":[0.00004389966,0.0021646442,0.10605956,0.000056968314,0.00010078341,0.001120315,0.0009359712,0.0005200301,0.8841959,0.000042915988,0.004730783,0.000028323568],"about_ca_topic_score_codex":0.0023810237,"about_ca_topic_score_gemma":0.0017847015,"teacher_disagreement_score":0.0023810237,"about_ca_system_score_codex":0.0001664035,"about_ca_system_score_gemma":0.00027306378,"threshold_uncertainty_score":0.0047343373},"labels":[],"label_agreement":null},{"id":"W2000931024","doi":"10.5539/jfr.v1n2p82","title":"The Hygroscopic Properties and Sorption Isosteric Heats of Different Chinese Wheat Types","year":2012,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":16,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"Victoria University","keywords":"Sorption; Desorption; Gravimetric analysis; Moisture; Relative humidity; Chemistry; Adsorption; Sorption isotherm; Water activity; Water content; Thermodynamics; Physical chemistry; Organic chemistry; Physics; Geology","score_opus":0.16155707187596868,"score_gpt":0.3262414648496268,"score_spread":0.1646843929736581,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2000931024","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":[0.99921405,0.00013597384,0.00018289848,0.000004695741,0.000001374092,0.0000029437451,0.00012693607,0.000004205119,0.00032685968],"genre_scores_gemma":[0.9988722,0.00011278339,0.00019331201,0.0000107580645,0.0000023738562,0.000008157809,0.00033474603,0.0000048043803,0.00046081538],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998987,0.000010217314,0.000009972486,0.000026589925,0.00003335076,0.000021074338],"domain_scores_gemma":[0.9998605,0.000029018283,0.000032631422,0.000013033568,0.000036830334,0.00002788953],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00017303143,0.00025929738,0.0002176687,0.00093107286,0.00018357564,0.00018686877,0.00013040246,0.00012193588,0.0007188082],"category_scores_gemma":[0.00025926376,0.00014482591,0.00037732,0.0006830729,0.00023997088,0.00022850602,0.00014664269,0.00016102355,0.000096615324],"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":[0.00030730927,0.000018171275,0.045773283,0.00018190686,0.00009173313,0.00017386318,0.00032788873,0.0007570048,0.9432482,0.00013573952,0.00007195671,0.008912923],"study_design_scores_gemma":[0.000010842089,0.00030777958,0.8146759,0.0000060421385,0.00008242317,0.00028846978,0.00022638062,0.001209113,0.18227449,0.00008373744,0.0008076378,0.000027179862],"about_ca_topic_score_codex":0.0053931577,"about_ca_topic_score_gemma":0.0054068724,"teacher_disagreement_score":0.0053931577,"about_ca_system_score_codex":0.000261617,"about_ca_system_score_gemma":0.00012172723,"threshold_uncertainty_score":0.010723531},"labels":[],"label_agreement":null},{"id":"W2001723540","doi":"10.5539/jfr.v1n3p101","title":"Inactivation of Baroduric Bacteria Isolated by High Hydrostatic Pressure from Pickled Cowpea","year":2012,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Microbial Inactivation Methods","field":"Biochemistry, Genetics and Molecular Biology","cited_by":4,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"National Natural Science Foundation of China","keywords":"Bacteria; Hydrostatic pressure; Bacillus pumilus; Fermentation; Food science; Biology; Chemistry; Molecular biology; Microbiology; Genetics","score_opus":0.037712818040423465,"score_gpt":0.3584616694396966,"score_spread":0.3207488513992731,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2001723540","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":[0.99839586,0.00036142877,0.00068810437,0.000028373577,0.00001036733,0.000023048819,0.00017091852,0.000018407378,0.00030348243],"genre_scores_gemma":[0.993138,0.0005954271,0.0028278308,0.00006537688,0.000014722675,0.000066132954,0.0010096615,0.000017227592,0.0022654783],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99978596,0.00002666811,0.0000193736,0.000049286962,0.00007081784,0.000047847385],"domain_scores_gemma":[0.9998696,0.0000199841,0.00004399352,0.000014496665,0.000026840686,0.000025170308],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00014411262,0.0005045083,0.0003473435,0.00023985008,0.00017026743,0.0002770049,0.00021844047,0.0002463519,0.00064566405],"category_scores_gemma":[0.00020093191,0.00014123684,0.00030895954,0.00027399766,0.00015022997,0.00025797493,0.0003536068,0.0003957353,0.00014706783],"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":[0.000043140142,0.000015516755,0.0004259946,0.000037264923,0.000005238796,0.00003686064,0.000025467229,0.000017675862,0.99835557,0.000004303041,0.000009568726,0.0010233809],"study_design_scores_gemma":[0.000010193873,0.000988903,0.052225843,0.000012625359,0.000037623013,0.00026690456,0.00020738234,0.0003031089,0.94495815,0.000015013476,0.00096198835,0.000012374765],"about_ca_topic_score_codex":0.0013254919,"about_ca_topic_score_gemma":0.001530968,"teacher_disagreement_score":0.0013254919,"about_ca_system_score_codex":0.00013385084,"about_ca_system_score_gemma":0.00019856023,"threshold_uncertainty_score":0.0026355386},"labels":[],"label_agreement":null},{"id":"W2004049794","doi":"10.5539/jfr.v1n3p46","title":"Profiles of Fatty Acid Distribution of Different Acyl Lipids from Red and Black Rices","year":2012,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"GABA and Rice Research","field":"Agricultural and Biological Sciences","cited_by":4,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Composition (language); Fatty acid; Chemistry; Biochemistry; Food science; Biology","score_opus":0.09468566618976412,"score_gpt":0.3352539567902285,"score_spread":0.2405682906004644,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2004049794","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":[0.99714065,0.000571576,0.0009018238,0.000028325909,0.000007598606,0.0000049146165,0.00041586487,0.000024191444,0.0009051096],"genre_scores_gemma":[0.99238116,0.00070535333,0.0023186347,0.00008650304,0.000011184224,0.000021239439,0.0010588567,0.00004103155,0.0033759766],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999403,0.0000074352015,0.0000060426487,0.000019508643,0.0000110803185,0.000015667209],"domain_scores_gemma":[0.9998667,0.00001741469,0.00003939948,0.00001019958,0.00003226985,0.00003385753],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00011216734,0.00031884317,0.00015362802,0.0007995787,0.00018147571,0.00022050246,0.00008162489,0.00014164278,0.0008564783],"category_scores_gemma":[0.00015221462,0.00016093066,0.0002192323,0.00030920174,0.00019421094,0.00022225926,0.0002566526,0.00022570947,0.0002916897],"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":[0.00046298114,0.000005478331,0.0038717147,0.0000423582,0.0000140033835,0.000088104855,0.00017015485,0.000027319704,0.9919898,0.000057775615,0.0000213055,0.003249059],"study_design_scores_gemma":[0.00005226788,0.00063503813,0.5678411,0.000046897825,0.00020458025,0.0014012598,0.0012176818,0.0009327355,0.42236796,0.0005076203,0.0047202045,0.00007260103],"about_ca_topic_score_codex":0.0026382667,"about_ca_topic_score_gemma":0.0021884525,"teacher_disagreement_score":0.0026382667,"about_ca_system_score_codex":0.00014379033,"about_ca_system_score_gemma":0.00015860944,"threshold_uncertainty_score":0.0052458644},"labels":[],"label_agreement":null},{"id":"W2004752890","doi":"10.5539/jfr.v4n2p104","title":"Is Adolescent Body Weight Associated With Parental Beliefs About Overweight, Attitudes Towards Food, and the Home Environment?","year":2015,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Obesity, Physical Activity, Diet","field":"Medicine","cited_by":5,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"McGill University Health Centre; McGill University","funders":"","keywords":"Overweight; Body weight; Psychology; Developmental psychology; Environmental health; Medicine; Obesity; Endocrinology","score_opus":0.06123972126406527,"score_gpt":0.3360803329471375,"score_spread":0.2748406116830723,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2004752890","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":[0.9989197,0.0002996677,0.000045600733,0.0001295833,0.000008995301,0.0000031403438,0.0000629044,0.0000021237568,0.0005282077],"genre_scores_gemma":[0.9994141,0.00016362844,0.000056965146,0.000029195036,0.000009073159,0.0000043754717,0.00008206205,0.0000013910386,0.0002391808],"study_design_codex":"observational","study_design_gemma":"observational","domain_scores_codex":[0.99964654,0.00013753936,0.000029470913,0.0000648661,0.00005749186,0.00006412378],"domain_scores_gemma":[0.9980774,0.0004849494,0.00086020643,0.00011423908,0.00012366982,0.00033959144],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0007573997,0.00022988033,0.0002674813,0.0004973595,0.00024088894,0.0006903174,0.00027706986,0.0005704902,0.0027321137],"category_scores_gemma":[0.002565041,0.0002623839,0.0003976966,0.00053426623,0.00040483268,0.0003547272,0.00032041068,0.0007713649,0.00033631883],"study_design_candidate":"observational","study_design_consensus":"observational","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000026149797,0.000041990952,0.9985696,0.0000037126163,0.000017606477,0.000035536395,0.00006585837,0.0000052300143,0.000046359426,0.00001322803,0.00002536549,0.001149394],"study_design_scores_gemma":[0.0000013106488,0.000033625147,0.9995733,0.000005267789,0.000012862593,0.0000698507,0.00015685592,0.000056606048,0.000018323672,0.000010939478,0.000060271595,8.276649e-7],"about_ca_topic_score_codex":0.006817688,"about_ca_topic_score_gemma":0.007962112,"teacher_disagreement_score":0.006817688,"about_ca_system_score_codex":0.00018800185,"about_ca_system_score_gemma":0.000264899,"threshold_uncertainty_score":0.013556004},"labels":[],"label_agreement":null},{"id":"W2006244653","doi":"10.5539/jfr.v3n1p18","title":"Nitrate Content in Potatoes Cultivated in Contaminated Groundwater Areas","year":2013,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Potato Plant Research","field":"Agricultural and Biological Sciences","cited_by":20,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Nitrate; Groundwater; Environmental science; Agriculture; Agronomy; Contamination; Pesticide; Horticulture; Biology; Ecology","score_opus":0.1502688533651207,"score_gpt":0.31786666685714804,"score_spread":0.16759781349202735,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2006244653","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":[0.99964905,0.0000630003,0.000053123465,0.0000030248882,6.4640676e-7,0.0000015700203,0.00010082745,0.000001668978,0.000127096],"genre_scores_gemma":[0.9987883,0.00013560517,0.00021573206,0.000010651199,0.0000010390032,0.000006123122,0.00043138408,0.0000034092952,0.00040782624],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.99984527,0.000020543788,0.000015838565,0.000068332905,0.000031343916,0.000018614433],"domain_scores_gemma":[0.9998048,0.000031140968,0.000077658624,0.000012365398,0.00004367198,0.000030349956],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000083047074,0.00021071883,0.00028630625,0.00045520853,0.00023282751,0.00046791395,0.000102969774,0.0002377996,0.0004405651],"category_scores_gemma":[0.00018980318,0.0001840048,0.00012353208,0.00052224525,0.0002386666,0.00017129138,0.0002923718,0.00017644306,0.00011896253],"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":[0.0005198934,0.00008490018,0.11075491,0.000094359675,0.00005702609,0.000521046,0.0007698016,0.00014532654,0.8845576,0.0000334318,0.000027378566,0.0024344244],"study_design_scores_gemma":[0.000015581692,0.0010957571,0.93420833,0.000018658166,0.00007694773,0.0009906098,0.0018902298,0.00039993614,0.060198203,0.00009450626,0.0009909082,0.000020331701],"about_ca_topic_score_codex":0.0021465437,"about_ca_topic_score_gemma":0.0029411274,"teacher_disagreement_score":0.0021465437,"about_ca_system_score_codex":0.0001783463,"about_ca_system_score_gemma":0.00010272019,"threshold_uncertainty_score":0.00426811},"labels":[],"label_agreement":null},{"id":"W2006275307","doi":"10.5539/jfr.v3n1p87","title":"Effect of Xanthan and Arabic Gums on Foaming Properties of Pumpkin (Cucurbita pepo) Seed Protein Isolate","year":2013,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Polysaccharides Composition and Applications","field":"Agricultural and Biological Sciences","cited_by":12,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"State Key Laboratory of Food Science and Technology; Jiangnan University","keywords":"Chemistry; Cucurbita pepo; Xanthan gum; Food science; Egg white; Sodium; Nuclear chemistry; Materials science; Botany; Rheology; Biology; Composite material; Organic chemistry","score_opus":0.05350146584021722,"score_gpt":0.29260983201115004,"score_spread":0.2391083661709328,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2006275307","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":[0.99896324,0.00050762814,0.00019671752,0.000019437182,0.0000060823454,0.000006513175,0.000061313855,0.0000067518836,0.00023232811],"genre_scores_gemma":[0.9978917,0.00034577612,0.0010467547,0.000024109075,0.000004353759,0.000009617991,0.00011240512,0.000008067907,0.0005571995],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998386,0.00005090551,0.00001724056,0.000024783823,0.000041415457,0.000027003605],"domain_scores_gemma":[0.99976414,0.00007201867,0.0000648237,0.000010617772,0.000042768366,0.000045552224],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0002006524,0.00029024718,0.00016801106,0.0001776999,0.0001245253,0.00019185341,0.00009809332,0.00017086302,0.00073772133],"category_scores_gemma":[0.00037483597,0.0001236701,0.00020143585,0.0001447399,0.00014437544,0.00021740259,0.00016121757,0.00029799566,0.00011712523],"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":[0.00027929866,0.000034890083,0.000354127,0.000055459397,0.000012623439,0.000039219973,0.000029109722,0.00006013525,0.9976127,0.00000924802,0.000011690582,0.0015013848],"study_design_scores_gemma":[0.0000067173173,0.0008545924,0.0066313418,0.000007831097,0.000026460622,0.00006869518,0.000032424836,0.00041412836,0.991488,0.000008043479,0.00045413213,0.0000076065226],"about_ca_topic_score_codex":0.00085745286,"about_ca_topic_score_gemma":0.0010463593,"teacher_disagreement_score":0.00085745286,"about_ca_system_score_codex":0.00011531452,"about_ca_system_score_gemma":0.000113201444,"threshold_uncertainty_score":0.0024679303},"labels":[],"label_agreement":null},{"id":"W2007923426","doi":"10.5539/jfr.v1n1p13","title":"Mixing Properties and Gluten Yield of Dough Enriched with Pea Protein Isolates","year":2012,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Food composition and properties","field":"Nursing","cited_by":6,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"Agriculture and Agri-Food Canada","funders":"Agriculture and Agri-Food Canada","keywords":"Gluten; Food science; Farinograph; Diafiltration; Chemistry; Pea protein; Ultrafiltration (renal); Mixing (physics); Absorption of water; Legume; Plant protein; Membrane; Biology; Chromatography; Agronomy; Biochemistry; Botany; Microfiltration","score_opus":0.1533023631709888,"score_gpt":0.3233016858780651,"score_spread":0.16999932270707632,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2007923426","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":[0.9983284,0.00050862855,0.00068674784,0.00001632761,0.0000055690502,0.000009074355,0.00014358074,0.000012854135,0.00028884085],"genre_scores_gemma":[0.99543697,0.00046978815,0.0019942217,0.00003696153,0.000005000892,0.000016325146,0.00048889103,0.000031110125,0.0015208534],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99962115,0.000075723656,0.000030487763,0.00009571783,0.00012928977,0.00004759295],"domain_scores_gemma":[0.9996234,0.00009215971,0.00013177648,0.000020901669,0.000075000666,0.00005677189],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00045222876,0.00038026736,0.00026922696,0.00036560604,0.00017652013,0.0005222176,0.00014102798,0.00025390668,0.0006786978],"category_scores_gemma":[0.0005039337,0.00017284344,0.00030477424,0.00032664093,0.00018690957,0.00035644183,0.00032109075,0.00050301565,0.00015891902],"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":[0.0002048701,0.000023007546,0.0006280014,0.00003699626,0.000012263566,0.000022559247,0.000039561874,0.000043625478,0.9982108,0.000008454734,0.000007846571,0.000762036],"study_design_scores_gemma":[0.000005340514,0.0010655165,0.025933387,0.000015602303,0.00005932778,0.00007197178,0.00011475014,0.0005194743,0.9715603,0.00001536563,0.0006286689,0.000010358149],"about_ca_topic_score_codex":0.0007678037,"about_ca_topic_score_gemma":0.0012459494,"teacher_disagreement_score":0.0007678037,"about_ca_system_score_codex":0.00020501121,"about_ca_system_score_gemma":0.00012354316,"threshold_uncertainty_score":0.002391696},"labels":[],"label_agreement":null},{"id":"W2008454426","doi":"10.5539/jfr.v1n3p138","title":"Development of Fermented Beverage Using RSM and Nutrients Evaluation – I. Fermented Ashgourd Beverage","year":2012,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Advances in Cucurbitaceae Research","field":"Biochemistry, Genetics and Molecular Biology","cited_by":9,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Fermentation; Food science; Chemistry; Yeast; Riboflavin; Vitamin; Thiamine; Biochemistry","score_opus":0.16963842858740266,"score_gpt":0.4633145750051573,"score_spread":0.29367614641775464,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2008454426","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":[0.96561563,0.00620066,0.022638416,0.00017442633,0.00012821173,0.0005279263,0.0010670301,0.00024425538,0.003403399],"genre_scores_gemma":[0.8777585,0.006439173,0.10682871,0.000114146686,0.000036446196,0.0007449449,0.0015963443,0.00008783763,0.006393975],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99934715,0.00012735362,0.00007571561,0.00013197948,0.0002779254,0.000039787075],"domain_scores_gemma":[0.99983287,0.000023628105,0.000043553086,0.0000115755365,0.00007692883,0.000011552356],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00078619923,0.0006859086,0.00075519865,0.0008493274,0.00032374344,0.0006939555,0.000344268,0.00051539164,0.001141072],"category_scores_gemma":[0.00061010633,0.00024728756,0.0011694117,0.0008489669,0.00023431491,0.00053141365,0.0004840442,0.00046449542,0.0004296188],"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":[0.0002792335,0.0001873205,0.000750883,0.00045967972,0.000033590004,0.00009464458,0.000058055815,0.0004187296,0.9794637,0.0001789236,0.0000760706,0.01799914],"study_design_scores_gemma":[0.000015316693,0.0011421012,0.0051209303,0.00004594958,0.00009833475,0.00009079312,0.00007440585,0.0017190387,0.9877652,0.00003922569,0.003866412,0.000022253842],"about_ca_topic_score_codex":0.0009831837,"about_ca_topic_score_gemma":0.0016418135,"teacher_disagreement_score":0.001141072,"about_ca_system_score_codex":0.0003096484,"about_ca_system_score_gemma":0.00030114016,"threshold_uncertainty_score":0.004157901},"labels":[],"label_agreement":null},{"id":"W2009119912","doi":"10.5539/jfr.v4n2p150","title":"Physicochemical and Sensory Properties of Cookies Produced From Composite Flours of Wheat, Cocoyam and African Yam Beans","year":2015,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Food composition and properties","field":"Nursing","cited_by":38,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Food science; Wheat flour; Chemistry","score_opus":0.1459948118976537,"score_gpt":0.33590522470990936,"score_spread":0.18991041281225565,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2009119912","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":[0.9989641,0.00025011768,0.00029948275,0.00000856325,0.0000038317576,0.000006601498,0.0001996186,0.000005057727,0.00026273425],"genre_scores_gemma":[0.9967282,0.00024307995,0.0012627069,0.000035481316,0.000003014865,0.000015936868,0.00062148075,0.000011328004,0.001078795],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998802,0.000020686139,0.000012278452,0.000026439762,0.0000407526,0.00001959378],"domain_scores_gemma":[0.9997564,0.000064563275,0.00005377636,0.000008437387,0.00006650241,0.000050296934],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00026943933,0.00034977088,0.00022376065,0.00041744567,0.00017541093,0.00027341937,0.000095050396,0.00018522346,0.0011093683],"category_scores_gemma":[0.00033655277,0.0001991666,0.00035495812,0.00039159335,0.0001662349,0.00017678255,0.00018901305,0.0005067359,0.00011221356],"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":[0.00074438006,0.000067830086,0.004523725,0.00015639077,0.000044783807,0.00013378827,0.00011436458,0.000091095346,0.9916545,0.00002689868,0.0000511921,0.0023909698],"study_design_scores_gemma":[0.00003008288,0.0023543774,0.4712909,0.000046903388,0.00021240918,0.00058147055,0.00047793277,0.000904368,0.5224066,0.000029697856,0.0016245918,0.000040686806],"about_ca_topic_score_codex":0.0028548695,"about_ca_topic_score_gemma":0.0050342763,"teacher_disagreement_score":0.0028548695,"about_ca_system_score_codex":0.00014345793,"about_ca_system_score_gemma":0.00010925326,"threshold_uncertainty_score":0.005676508},"labels":[],"label_agreement":null},{"id":"W2011140219","doi":"10.5539/jfr.v2n3p46","title":"Enhancing Social Support System for Improving Food Security Among the Elderly Headed Household in Communal Areas of Zimbabwe","year":2013,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Food Security and Health in Diverse Populations","field":"Health Professions","cited_by":16,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Food security; Social capital; Food insecurity; Government (linguistics); Socioeconomics; Household income; Business; Social security; Economic growth; Diversity (politics); Geography; Economics; Political science; Agriculture","score_opus":0.285560603863466,"score_gpt":0.473263030194642,"score_spread":0.187702426331176,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2011140219","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":[0.99685776,0.0003887022,0.000081828344,0.0010500331,0.000011834358,0.000088072265,0.000044219767,0.000004656721,0.0014728506],"genre_scores_gemma":[0.9987998,0.00034481118,0.0002583975,0.00009121813,0.000008328343,0.000047989197,0.000025241232,3.492437e-7,0.00042387494],"study_design_codex":"observational","study_design_gemma":"observational","domain_scores_codex":[0.999706,0.000098526325,0.000011042167,0.000010763841,0.000021353237,0.00015230586],"domain_scores_gemma":[0.99967635,0.000028837221,0.00006332936,0.000009178895,0.00003429335,0.00018808067],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0005193848,0.00022868975,0.000114267095,0.00045586744,0.001113628,0.0005817137,0.0003012033,0.0002372667,0.0022308105],"category_scores_gemma":[0.0013429993,0.00009375949,0.00014116279,0.00028181958,0.000311171,0.00033235957,0.0011268858,0.00027024897,0.00014010795],"study_design_candidate":"observational","study_design_consensus":"observational","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00034117632,0.0018187301,0.67851126,0.00057885976,0.00010781874,0.0014885295,0.033911243,0.00023845665,0.007870691,0.0011680766,0.00444425,0.2695209],"study_design_scores_gemma":[0.000082795494,0.0010355236,0.9666113,0.0002459852,0.000055690845,0.00017645022,0.022623342,0.00033732413,0.00028797908,0.00021803472,0.00831421,0.000011220313],"about_ca_topic_score_codex":0.018358635,"about_ca_topic_score_gemma":0.052114066,"teacher_disagreement_score":0.018358635,"about_ca_system_score_codex":0.0008569533,"about_ca_system_score_gemma":0.0014547498,"threshold_uncertainty_score":0.036503553},"labels":[],"label_agreement":null},{"id":"W2013838842","doi":"10.5539/jfr.v2n1p41","title":"Effects of Malting and Fermentation on Anti-Nutrient Reduction and Protein Digestibility of Red Sorghum, White Sorghum and Pearl Millet","year":2013,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Phytase and its Applications","field":"Agricultural and Biological Sciences","cited_by":84,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"Jomo Kenyatta University of Agriculture and Technology","keywords":"Sorghum; Fermentation; Food science; Palatability; Nutrient; Tannin; Chemistry; Agronomy; Biology","score_opus":0.037085491939530216,"score_gpt":0.29404389480000853,"score_spread":0.25695840286047833,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2013838842","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":[0.9982894,0.0010989972,0.00015432341,0.000026726904,0.000014801864,0.000010056339,0.00014953075,0.000007723769,0.00024852264],"genre_scores_gemma":[0.99622834,0.000838278,0.0010518322,0.000041945827,0.000009084668,0.000024556573,0.00032844144,0.000010494711,0.0014671094],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998097,0.00005535951,0.000027713893,0.000037157686,0.000030820844,0.000039222316],"domain_scores_gemma":[0.99969816,0.000068497175,0.00008949098,0.0000176042,0.000046746038,0.00007953416],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00019740041,0.00047761065,0.00046212666,0.0002475303,0.00018153369,0.00041092807,0.00016624885,0.0002537644,0.0006747642],"category_scores_gemma":[0.00031538217,0.0002464266,0.00045115146,0.00033938445,0.0001962122,0.00027429222,0.0002594443,0.00050006266,0.00011843576],"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":[0.0026674801,0.00023254208,0.0009043452,0.000120219505,0.000028537946,0.0000735117,0.00008019106,0.00009874935,0.99318975,0.000023860839,0.00003668663,0.0025440813],"study_design_scores_gemma":[0.00005864578,0.007058983,0.065241516,0.000039503877,0.00015605726,0.00014612985,0.00025217523,0.00095782266,0.9242711,0.000038561433,0.0017413611,0.00003821354],"about_ca_topic_score_codex":0.0020059815,"about_ca_topic_score_gemma":0.00377302,"teacher_disagreement_score":0.0020059815,"about_ca_system_score_codex":0.00027332111,"about_ca_system_score_gemma":0.00027183382,"threshold_uncertainty_score":0.0039886236},"labels":[],"label_agreement":null},{"id":"W2014825741","doi":"10.5539/jfr.v3n3p132","title":"Use of Avocado and Tomato Paste as Ingredients to Improve Nutritional Quality of Pork Frankfurter","year":2014,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Meat and Animal Product Quality","field":"Agricultural and Biological Sciences","cited_by":8,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Food science; Antioxidant; Chemistry; Pulp (tooth); Biochemistry; Medicine","score_opus":0.21987843920504974,"score_gpt":0.3877393751286752,"score_spread":0.16786093592362544,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2014825741","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":[0.996393,0.0025152548,0.000382901,0.000071381684,0.000030304742,0.000026930933,0.00007935531,0.000016889679,0.00048387714],"genre_scores_gemma":[0.9939004,0.0014905191,0.0027102765,0.00013550303,0.000015539817,0.00003039738,0.00015919268,0.00001508114,0.0015429683],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9997918,0.000044925022,0.00001896087,0.00006692021,0.000047156605,0.000030256248],"domain_scores_gemma":[0.99981993,0.000028336925,0.000057806606,0.000009725994,0.000035105877,0.00004909844],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00023826394,0.0005149846,0.00050659635,0.00033162022,0.00024046534,0.00041922068,0.0002644067,0.00043803014,0.0015438866],"category_scores_gemma":[0.0002740708,0.0001998745,0.00040664538,0.00022168826,0.0002534945,0.0005217335,0.0003228253,0.00070341077,0.00017379833],"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":[0.0017105612,0.00039810006,0.00034323105,0.00028202182,0.000029111145,0.000123725,0.000043389668,0.000034921544,0.9927753,0.000032115076,0.000030664094,0.0041967263],"study_design_scores_gemma":[0.00018339689,0.017445438,0.025894705,0.00011607871,0.00027141653,0.00052186026,0.0004458079,0.00043623836,0.95081216,0.000070599344,0.0037659626,0.000036183315],"about_ca_topic_score_codex":0.00086278043,"about_ca_topic_score_gemma":0.0018181881,"teacher_disagreement_score":0.0015438866,"about_ca_system_score_codex":0.00019602296,"about_ca_system_score_gemma":0.00023101959,"threshold_uncertainty_score":0.005164802},"labels":[],"label_agreement":null},{"id":"W2016792731","doi":"10.5539/jfr.v4n2p78","title":"Physico Chemical Properties and in-vitro Protein Digestibility of Non-Wheat Cookies Prepared From Plantain Flour and Bambara Groundnut Protein Concentrate","year":2015,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Food composition and properties","field":"Nursing","cited_by":35,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Food science; Wheat flour; Cultivar; Chemistry; Flavor; Protein digestibility; Proximate; Agronomy; Biology","score_opus":0.11276358091702408,"score_gpt":0.32342635796494223,"score_spread":0.21066277704791814,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2016792731","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":[0.9983505,0.0006308754,0.00039956585,0.000014621693,0.0000064400792,0.000010151707,0.0002364257,0.0000058168953,0.0003455536],"genre_scores_gemma":[0.9959241,0.00046111923,0.0010351408,0.000032939886,0.000004128309,0.00002000357,0.00092008477,0.000015677595,0.0015867542],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99985945,0.000032090913,0.000012909995,0.000027017564,0.000043706452,0.000024787554],"domain_scores_gemma":[0.99974567,0.00007805772,0.000054175434,0.0000106110365,0.00004993188,0.000061445455],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00028497458,0.0005297367,0.00027219666,0.0002900563,0.00014500985,0.00022566535,0.00013394111,0.00022591035,0.0008768665],"category_scores_gemma":[0.00031905907,0.00021959255,0.0003611286,0.00031080778,0.00019858671,0.00016826468,0.000167963,0.0005250941,0.00017971535],"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":[0.0004383402,0.00006097524,0.0009038298,0.00008173812,0.000023792438,0.000051772757,0.000047307887,0.00010281142,0.99757224,0.000014761104,0.00001560431,0.0006868382],"study_design_scores_gemma":[0.000031729403,0.0018565096,0.10342909,0.000025452342,0.0001234257,0.00018572851,0.00013852149,0.0009774636,0.8921234,0.00003007835,0.0010548802,0.000023661692],"about_ca_topic_score_codex":0.0024056288,"about_ca_topic_score_gemma":0.0035788824,"teacher_disagreement_score":0.0024056288,"about_ca_system_score_codex":0.00017859507,"about_ca_system_score_gemma":0.00015571767,"threshold_uncertainty_score":0.0047832727},"labels":[],"label_agreement":null},{"id":"W2017564476","doi":"10.5539/jfr.v3n5p1","title":"Whole Grain Gluten-Free Vegetable Savory Snacks","year":2014,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Food composition and properties","field":"Nursing","cited_by":3,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Food science; Spinach; Whole grains; Gluten free; Chemistry; Gluten; Canola","score_opus":0.07409733952927768,"score_gpt":0.3406037920458494,"score_spread":0.26650645251657173,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2017564476","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":[0.99716455,0.0004913535,0.0005871933,0.000021507374,0.000022729728,0.00019363544,0.00019864862,0.000036814454,0.0012835643],"genre_scores_gemma":[0.9873076,0.000785712,0.0038181527,0.00009655887,0.0000115676585,0.00018769424,0.0008999105,0.000014441989,0.0068782386],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998652,0.000025296198,0.000011467701,0.000032706725,0.000044845277,0.000020562153],"domain_scores_gemma":[0.9999076,0.000009972062,0.000016629592,0.000007036243,0.00002396891,0.000034708428],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00028789495,0.00034122428,0.00032834001,0.00028772317,0.0002522798,0.000221879,0.00030118466,0.00028472554,0.0030071365],"category_scores_gemma":[0.0001687924,0.00015191086,0.0002364456,0.00017081999,0.00017578111,0.00014993973,0.00031311065,0.00031000818,0.0003720022],"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":[0.02215542,0.004949741,0.0061945245,0.0008561705,0.0001208002,0.00030256307,0.000256266,0.00045964433,0.9036412,0.00034986128,0.00066823483,0.060045626],"study_design_scores_gemma":[0.0040074294,0.23237093,0.20213088,0.00021819383,0.0006507752,0.0016355598,0.000733804,0.0017044647,0.5286066,0.00019681176,0.027653128,0.000091426955],"about_ca_topic_score_codex":0.0013833374,"about_ca_topic_score_gemma":0.003087723,"teacher_disagreement_score":0.0030071365,"about_ca_system_score_codex":0.00015177188,"about_ca_system_score_gemma":0.00017285233,"threshold_uncertainty_score":0.010059893},"labels":[],"label_agreement":null},{"id":"W2017569264","doi":"10.5539/jfr.v3n2p1","title":"Effect of Storage Temperature on the Behaviour of Escherichia coli O157:H7 and Salmonella enterica Serotype Typhimurium on Salad Vegetables","year":2014,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Listeria monocytogenes in Food Safety","field":"Biochemistry, Genetics and Molecular Biology","cited_by":7,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Escherichia coli; Salmonella enterica; Population; Lactuca; Inoculation; Biology; Salmonella; Food science; Microbiology; Chemistry; Horticulture; Bacteria; Biochemistry; Medicine","score_opus":0.048843524722017716,"score_gpt":0.3510559297595831,"score_spread":0.3022124050375654,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2017569264","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":[0.997965,0.0005795193,0.0002325945,0.000045720142,0.000036812467,0.000013587219,0.00049779605,0.000015728774,0.00061335886],"genre_scores_gemma":[0.9962245,0.00037373076,0.0005304703,0.00006489508,0.000017889924,0.000028067016,0.00066298863,0.000019352126,0.0020780659],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99978393,0.000037401573,0.000022874594,0.00007213132,0.000037255937,0.0000463251],"domain_scores_gemma":[0.9995191,0.00009877686,0.000111527355,0.000040030525,0.00015969737,0.00007086948],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0002889269,0.00043992154,0.00046913323,0.00021971569,0.00029290805,0.0006106063,0.00020128359,0.0003340989,0.0024648001],"category_scores_gemma":[0.0005382836,0.00025574418,0.000479656,0.00025854324,0.00026806362,0.0004333788,0.0002957571,0.00054093753,0.0006071276],"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":[0.0022131107,0.00009797163,0.0076321163,0.00018059653,0.000033848824,0.00018751151,0.00037576,0.00015139076,0.9865421,0.000026440297,0.00012958921,0.0024295272],"study_design_scores_gemma":[0.000027651085,0.0066638254,0.24085961,0.00009761218,0.00018782682,0.00036583014,0.002363867,0.0010513441,0.7451682,0.00008755124,0.003009847,0.00011687172],"about_ca_topic_score_codex":0.0027563744,"about_ca_topic_score_gemma":0.004401245,"teacher_disagreement_score":0.0027563744,"about_ca_system_score_codex":0.00033131684,"about_ca_system_score_gemma":0.00023862335,"threshold_uncertainty_score":0.008245587},"labels":[],"label_agreement":null},{"id":"W2017867984","doi":"10.5539/jfr.v3n6p160","title":"Factors Affecting Kenya Alpine Dairy Goat Milk Production in Nyeri Region","year":2014,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Rangeland Management and Livestock Ecology","field":"Environmental Science","cited_by":13,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"Deutscher Akademischer Austauschdienst","keywords":"Milking; Milk production; Population; Animal science; Geography; Biology; Medicine; Environmental health","score_opus":0.07478390799309069,"score_gpt":0.3193454272329964,"score_spread":0.2445615192399057,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2017867984","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":[0.999508,0.00007096818,0.000008589963,0.000014854062,5.128462e-7,0.0000034540994,0.00005084027,7.0242385e-7,0.0003420823],"genre_scores_gemma":[0.9992575,0.00017198354,0.000094324445,0.00001097111,0.0000015846101,0.000008444821,0.000103652164,7.006322e-7,0.0003508643],"study_design_codex":"observational","study_design_gemma":"observational","domain_scores_codex":[0.9999049,0.000021448479,0.0000074154223,0.000019531892,0.000016357168,0.000030468218],"domain_scores_gemma":[0.9997991,0.000030385665,0.000111099616,0.000004409666,0.00001969731,0.00003544346],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00015441651,0.00013637064,0.00011488669,0.00040944858,0.00055810716,0.00036970698,0.00014837187,0.00014372685,0.0011552579],"category_scores_gemma":[0.00036612467,0.00012871946,0.00007718923,0.0005010582,0.00026259635,0.00017091335,0.0002173943,0.00013617598,0.00011187102],"study_design_candidate":"observational","study_design_consensus":"observational","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00008330396,0.000055562457,0.986226,0.0000420717,0.000017665501,0.0008158862,0.0015480475,0.000076357086,0.007969573,0.0000713839,0.000118136675,0.0029759512],"study_design_scores_gemma":[0.000001029171,0.000034801815,0.99794656,0.0000059500917,0.0000042109655,0.00014855893,0.0013709142,0.000038440336,0.00015068009,0.000005636303,0.00029167396,0.0000014285313],"about_ca_topic_score_codex":0.047817405,"about_ca_topic_score_gemma":0.16263135,"teacher_disagreement_score":0.047817405,"about_ca_system_score_codex":0.0005828522,"about_ca_system_score_gemma":0.0004941254,"threshold_uncertainty_score":0.09507817},"labels":[],"label_agreement":null},{"id":"W2018421974","doi":"10.5539/jfr.v2n1p66","title":"Dual Mode Diffusion and Sorption of Sodium Chloride in Pre-Cooked Potato (Solanum tuberosum L.)","year":2012,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Freezing and Crystallization Processes","field":"Engineering","cited_by":7,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"Japan Society for the Promotion of Science; Salt Science Research Foundation","keywords":"Sorption; Diffusion; Chemistry; Analytical Chemistry (journal); Sodium; Thermodynamics; Chromatography; Physical chemistry; Organic chemistry; Physics; Adsorption","score_opus":0.03283764391402756,"score_gpt":0.3054388259852166,"score_spread":0.27260118207118905,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2018421974","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":[0.9958508,0.0006787896,0.0023258913,0.00004850348,0.00001942771,0.0000076970355,0.00027782202,0.000054940003,0.0007359877],"genre_scores_gemma":[0.99446905,0.0007226344,0.0020108335,0.000032161675,0.0000098225455,0.000021929993,0.00030036317,0.00001814326,0.0024149455],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999136,0.000005667959,0.0000033415422,0.00003750269,0.000023630575,0.000016273647],"domain_scores_gemma":[0.99991834,0.000024333653,0.000016245875,0.0000070288884,0.000023646222,0.000010502097],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00009898089,0.000320968,0.00026979047,0.00016220396,0.00016865517,0.00017492188,0.00022748347,0.00021458758,0.00077890203],"category_scores_gemma":[0.0001562582,0.00013235258,0.00027457534,0.0001641875,0.00018903504,0.00024217651,0.00022682374,0.00049616455,0.00033733787],"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":[0.00004189121,0.0000092058945,0.00032414345,0.000042239863,0.0000040180616,0.000043870557,0.00004768366,0.000089434674,0.99846613,0.000028243014,0.00003040477,0.0008728127],"study_design_scores_gemma":[0.0000048981183,0.00023807456,0.011726707,0.000004548686,0.000010879081,0.00022496314,0.00012007776,0.0035888685,0.9828401,0.000052750103,0.0011628361,0.000025225821],"about_ca_topic_score_codex":0.0028726591,"about_ca_topic_score_gemma":0.0019013154,"teacher_disagreement_score":0.0028726591,"about_ca_system_score_codex":0.0001820815,"about_ca_system_score_gemma":0.00011931688,"threshold_uncertainty_score":0.0057118535},"labels":[],"label_agreement":null},{"id":"W2019301476","doi":"10.5539/jfr.v1n1p126","title":"Oxalate Content of Stir Fried Silver Beet Leaves (Beta Vulgaris Var. Cicla) with and without Additions of Yoghurt","year":2012,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Heavy Metals in Plants","field":"Chemistry","cited_by":2,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Chemistry; Oxalate; Boiling; Oxalic acid; Food science; Dry matter; Botany; Biochemistry; Biology; Inorganic chemistry","score_opus":0.17370463853268567,"score_gpt":0.3696800585132819,"score_spread":0.19597541998059623,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2019301476","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":[0.9980532,0.00039509934,0.00022107115,0.000030838375,0.00001549817,0.000018806983,0.00036841485,0.000029499406,0.0008675375],"genre_scores_gemma":[0.9902316,0.00036726423,0.001425318,0.00009188351,0.000017219952,0.000031787513,0.0014316383,0.00005156189,0.0063518025],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998354,0.000026639384,0.000014234279,0.000046971712,0.000041091815,0.000035706093],"domain_scores_gemma":[0.9996965,0.00006782629,0.00004994405,0.000025487987,0.00007035539,0.000089946625],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00015722399,0.0004020107,0.00045154625,0.00028357957,0.00021444685,0.0003960389,0.00024909072,0.0003290203,0.001515624],"category_scores_gemma":[0.0002562113,0.0002786376,0.00020814252,0.00031968966,0.00024307682,0.00018111734,0.00020242453,0.00048510355,0.00024221737],"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":[0.001346181,0.00006270947,0.00043422382,0.000058388916,0.000012948682,0.00005223358,0.00004593785,0.000035317295,0.9972383,0.000012695301,0.00001891526,0.00068218424],"study_design_scores_gemma":[0.000116070936,0.002500648,0.05131027,0.000018813085,0.0001249219,0.00022270481,0.00021354167,0.00090280647,0.94261223,0.000040582203,0.0019011213,0.000036174268],"about_ca_topic_score_codex":0.0060666124,"about_ca_topic_score_gemma":0.011176334,"teacher_disagreement_score":0.0060666124,"about_ca_system_score_codex":0.0004127989,"about_ca_system_score_gemma":0.00029679123,"threshold_uncertainty_score":0.012062609},"labels":[],"label_agreement":null},{"id":"W2020833214","doi":"10.5539/jfr.v2n4p25","title":"Structure and Functions of Lactoferrin as Ingredient in Infant Formulas","year":2013,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Infant Nutrition and Health","field":"Nursing","cited_by":26,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"Agencia Española de Cooperación Internacional para el Desarrollo; Ministerio de Asuntos Exteriores y de Cooperación","keywords":"Lactoferrin; Breastfeeding; Infant formula; Infant feeding; Food science; Medicine; Infant nutrition; Ingredient; Biology; Environmental health; Pediatrics; Biochemistry; Population","score_opus":0.0618399363719617,"score_gpt":0.3919381429769184,"score_spread":0.3300982066049567,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2020833214","genre_codex":"empirical","genre_gemma":"review","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"review","genre_consensus":null,"domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.8647788,0.09793582,0.0101880375,0.0009891951,0.00030634177,0.00009950409,0.0005300469,0.0001520034,0.025020136],"genre_scores_gemma":[0.9573995,0.019302446,0.011839905,0.0003295129,0.000086347936,0.000054621036,0.0004587943,0.00003565724,0.010493041],"study_design_codex":"bench_or_experimental","study_design_gemma":"not_applicable","domain_scores_codex":[0.9999218,0.00001683937,0.0000047672343,0.00001443004,0.000020299609,0.000021917005],"domain_scores_gemma":[0.99996555,0.000004273561,0.00000797532,0.0000026593336,0.000010313529,0.000009135782],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000120671386,0.00031486753,0.00015885131,0.0007228681,0.0002674104,0.0003387591,0.00034763486,0.00039909797,0.0013891383],"category_scores_gemma":[0.00015025432,0.00007392297,0.0002462042,0.0004098924,0.00016167124,0.0003743018,0.0002787484,0.00039197638,0.0004194623],"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":[0.0006193508,0.0001867206,0.0014057782,0.00054856687,0.000027385713,0.00076106295,0.00020307877,0.00054912304,0.85469,0.0070256013,0.000634132,0.13334918],"study_design_scores_gemma":[0.00004687839,0.0017857153,0.00867945,0.0002464925,0.0000941131,0.0014400128,0.00020690699,0.0019658648,0.84409535,0.0033107456,0.13808104,0.000047393813],"about_ca_topic_score_codex":0.00079587515,"about_ca_topic_score_gemma":0.000353801,"teacher_disagreement_score":0.0013891383,"about_ca_system_score_codex":0.00022842585,"about_ca_system_score_gemma":0.0001709903,"threshold_uncertainty_score":0.0046471357},"labels":[],"label_agreement":null},{"id":"W2021308779","doi":"10.5539/jfr.v1n2p22","title":"Monitoring on the Presence of Ascorbic Acid in Not Prepacked Fresh Meat Preparations by a Validated HPLC Method","year":2012,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Effects and risks of endocrine disrupting chemicals","field":"Environmental Science","cited_by":8,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"Ministero della Salute","keywords":"Ascorbic acid; Chemistry; Food science; Detection limit; Chromatography; Antioxidant; High-performance liquid chromatography; Biochemistry","score_opus":0.09336373130286385,"score_gpt":0.47342614438386094,"score_spread":0.3800624130809971,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2021308779","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":[0.96893287,0.003704475,0.023778183,0.000040183,0.00005927877,0.00020282959,0.0010537298,0.00016543313,0.002063025],"genre_scores_gemma":[0.9427152,0.0026877772,0.04830427,0.00015679831,0.000031304324,0.0002024011,0.0013709591,0.000026735743,0.0045045097],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99859506,0.0003373123,0.00008381422,0.00032762904,0.00057596626,0.00008029048],"domain_scores_gemma":[0.99900025,0.00024620732,0.00025707227,0.00005976776,0.0003888801,0.000047826612],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00078236335,0.0005599881,0.0003766788,0.0016368203,0.00034285322,0.00048365013,0.00042569585,0.00072916725,0.0009835642],"category_scores_gemma":[0.001123054,0.00027001437,0.0002804558,0.0008648125,0.00037232786,0.00019046561,0.00021129122,0.0003782674,0.00043898466],"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":[0.0004482318,0.00019769352,0.024246607,0.0002890484,0.00013880999,0.00017267703,0.00020217104,0.0004289093,0.95457786,0.00007775159,0.00012206592,0.01909811],"study_design_scores_gemma":[0.00003091669,0.0022217485,0.1140088,0.00010498916,0.0002881446,0.001081985,0.00022954977,0.0033098117,0.87295955,0.0000874169,0.0056074723,0.000069637026],"about_ca_topic_score_codex":0.0019228269,"about_ca_topic_score_gemma":0.0038156556,"teacher_disagreement_score":0.0019228269,"about_ca_system_score_codex":0.00024388445,"about_ca_system_score_gemma":0.0005133907,"threshold_uncertainty_score":0.004137635},"labels":[],"label_agreement":null},{"id":"W2021310408","doi":"10.5539/jfr.v1n3p84","title":"Nutritional and Organoleptic Properties of Wheat (Triticum aestivum) and Beniseed (Sesame indicum) Composite Flour Baked Foods","year":2012,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Sesame and Sesamin Research","field":"Agricultural and Biological Sciences","cited_by":27,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Food science; Taste; Flavor; Wheat flour; Organoleptic; Sugar; Vitamin; Proximate; Chemistry; Biochemistry","score_opus":0.1307915804026299,"score_gpt":0.31520577324846855,"score_spread":0.18441419284583865,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2021310408","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":[0.99854577,0.0006666605,0.00016586881,0.000015568912,0.000005455085,0.0000062609697,0.00018782694,0.0000031775412,0.00040337985],"genre_scores_gemma":[0.99807954,0.00033695844,0.0004256326,0.000021446598,0.0000024348753,0.0000071591585,0.00030869394,0.000004696949,0.0008134923],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998628,0.000028584594,0.000016316611,0.000027213304,0.000041284,0.000023765673],"domain_scores_gemma":[0.9997371,0.00005341834,0.000086148684,0.000008006675,0.00006751707,0.00004768543],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00021490146,0.00032878702,0.00020199534,0.00048735048,0.00020833651,0.00030214526,0.0001215412,0.00027687734,0.00085109187],"category_scores_gemma":[0.00024676305,0.00014583934,0.00028494984,0.0004029703,0.0001805475,0.00020597874,0.00018757605,0.00042522498,0.00014433994],"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":[0.0008985011,0.00011599652,0.0036977152,0.00012026639,0.000029547293,0.000117232965,0.00008701237,0.00012361161,0.9928847,0.00003712,0.000021925125,0.0018664211],"study_design_scores_gemma":[0.00003592292,0.0056298757,0.32558328,0.000059800113,0.0002223001,0.0005318425,0.0005470995,0.0009982148,0.6643771,0.00010540264,0.001865771,0.000043358676],"about_ca_topic_score_codex":0.0017330429,"about_ca_topic_score_gemma":0.0029416475,"teacher_disagreement_score":0.0017330429,"about_ca_system_score_codex":0.0001803443,"about_ca_system_score_gemma":0.00011094795,"threshold_uncertainty_score":0.003445983},"labels":[],"label_agreement":null},{"id":"W2021519757","doi":"10.5539/jfr.v1n3p178","title":"Comparison of Conventional and Rapid Methods for Salmonella Detection in Artisanal Minas Cheese","year":2012,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Salmonella and Campylobacter epidemiology","field":"Agricultural and Biological Sciences","cited_by":8,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"Fundação de Amparo à Pesquisa do Estado de Minas Gerais","keywords":"Salmonella; Food science; Raw milk; Chemistry; Biology; Bacteria","score_opus":0.2894305974567172,"score_gpt":0.5030553013090798,"score_spread":0.21362470385236265,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2021519757","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":[0.98095304,0.005821167,0.009050886,0.00012263395,0.00018879998,0.00024194035,0.00065741217,0.00013434888,0.002829785],"genre_scores_gemma":[0.9634156,0.0030013437,0.029774135,0.00014001685,0.00008145239,0.00022917837,0.0014968327,0.00005038896,0.0018110692],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.99020326,0.0021315191,0.00069344713,0.0021618032,0.0044093174,0.00040060835],"domain_scores_gemma":[0.99731404,0.00086920295,0.0006655639,0.00021661485,0.0008217786,0.00011277037],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0040627066,0.0014482278,0.00092315074,0.0029623527,0.00038146006,0.0012005115,0.0010378392,0.0011025575,0.0007019925],"category_scores_gemma":[0.0045574806,0.0007185853,0.0010034967,0.0012532205,0.0008961893,0.00055398967,0.0010010559,0.0006865629,0.00051441963],"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":[0.0037949367,0.0009022339,0.1788837,0.0021403208,0.0007097601,0.0004790179,0.001831715,0.0009986429,0.7319106,0.00037702246,0.00047978782,0.077492215],"study_design_scores_gemma":[0.000138283,0.009923312,0.49163356,0.00044832754,0.0011610575,0.0032632998,0.0019998048,0.00851199,0.47301617,0.00025611793,0.009416846,0.0002312053],"about_ca_topic_score_codex":0.003381213,"about_ca_topic_score_gemma":0.005808994,"teacher_disagreement_score":0.0040627066,"about_ca_system_score_codex":0.0005971919,"about_ca_system_score_gemma":0.00046499737,"threshold_uncertainty_score":0.021485925},"labels":[],"label_agreement":null},{"id":"W2022049871","doi":"10.5539/jfr.v1n4p194","title":"Volatile Compounds, Profiles of Virgin Olive Oils Produced In the Eastern Morocco: Oxidative Stability and Sensory Defects","year":2012,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Edible Oils Quality and Analysis","field":"Chemistry","cited_by":23,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Hexanal; Chemistry; Flavor; Extraction (chemistry); Gas chromatography; Food science; Chromatography; Organic chemistry","score_opus":0.1638239085080996,"score_gpt":0.38464035710742384,"score_spread":0.22081644859932423,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2022049871","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":[0.99919885,0.00033106006,0.000060407292,0.0000061521605,0.000003565572,0.0000030615915,0.00018770368,0.0000017894419,0.00020741347],"genre_scores_gemma":[0.9990663,0.0001660691,0.00015909706,0.0000094781235,0.0000025739444,0.0000036309236,0.0001947358,0.0000016755654,0.0003963269],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999218,0.000007368893,0.000005865476,0.00002199433,0.000022801385,0.00002017151],"domain_scores_gemma":[0.99990416,0.000009415448,0.000037677415,0.000004464788,0.000030126328,0.000014115672],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00011166129,0.0002759884,0.00017766599,0.0005701502,0.00028347116,0.00038738802,0.00009464294,0.00014393573,0.00052410405],"category_scores_gemma":[0.00012564924,0.000071175746,0.00022747804,0.000400109,0.00018549846,0.00015265854,0.00022407279,0.00013948903,0.00010793299],"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":[0.00086653174,0.00012627657,0.12007969,0.00023992694,0.00007528218,0.001056238,0.00063353515,0.0002802535,0.8594676,0.000059815156,0.00010350126,0.017011238],"study_design_scores_gemma":[0.0000036505264,0.0004772308,0.9300906,0.00002270667,0.000053456253,0.00040861446,0.0007625275,0.00034196136,0.06664814,0.000026633968,0.0011477305,0.000016795238],"about_ca_topic_score_codex":0.0082529215,"about_ca_topic_score_gemma":0.010345407,"teacher_disagreement_score":0.0082529215,"about_ca_system_score_codex":0.0003198741,"about_ca_system_score_gemma":0.00015347295,"threshold_uncertainty_score":0.016409755},"labels":[],"label_agreement":null},{"id":"W2022866111","doi":"10.5539/jfr.v1n1p117","title":"Assessing Barriers to Expansion of Farm-to-Chef Sales: A Case Study from Upstate New York","year":2012,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Organic Food and Agriculture","field":"Agricultural and Biological Sciences","cited_by":15,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"College of Agriculture and Life Sciences, Cornell University","keywords":"Marketing; Business; Product (mathematics); Work (physics); Distribution (mathematics); Quality (philosophy); Direct marketing; Agriculture; Consistency (knowledge bases); Agribusiness; Advertising; Agricultural science; Engineering; Geography","score_opus":0.14375448186163992,"score_gpt":0.3666657966329938,"score_spread":0.2229113147713539,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2022866111","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":[0.99774265,0.000054570974,0.000090915,0.00026170674,0.0000031959958,0.00005781742,0.000030129313,0.0000018023378,0.0017572463],"genre_scores_gemma":[0.99549943,0.00034998893,0.0006504918,0.00025217317,0.0000047950125,0.00011315005,0.000080350415,0.0000072963635,0.0030424257],"study_design_codex":"qualitative","study_design_gemma":"qualitative","domain_scores_codex":[0.9990983,0.00026345407,0.000036569843,0.0001074793,0.00019081827,0.0003034519],"domain_scores_gemma":[0.9967558,0.0014317476,0.00038142118,0.00011861354,0.0006053841,0.00070705195],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0014469499,0.00029835897,0.00031588651,0.0012062817,0.0073586567,0.002108017,0.0015324879,0.001131856,0.0037683807],"category_scores_gemma":[0.0033857008,0.00059225,0.00022393823,0.0014439126,0.0021496858,0.0015376946,0.0021478136,0.0019701219,0.00020746372],"study_design_candidate":"qualitative","study_design_consensus":"qualitative","about_ca_topic_candidate":true,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0002116802,0.0028675357,0.4577506,0.0002351945,0.00006514293,0.02786702,0.47195083,0.00053641683,0.004905163,0.0020245425,0.004606781,0.026979057],"study_design_scores_gemma":[0.000020953068,0.00042276157,0.26182827,0.00014837115,0.00003861165,0.0017185939,0.7257909,0.0011322246,0.0007709453,0.00014484681,0.007942815,0.00004059949],"about_ca_topic_score_codex":0.5578265,"about_ca_topic_score_gemma":0.8629563,"teacher_disagreement_score":0.5578265,"about_ca_system_score_codex":0.009964689,"about_ca_system_score_gemma":0.008121747,"threshold_uncertainty_score":0.88955504},"labels":[],"label_agreement":null},{"id":"W2024504888","doi":"10.5539/jfr.v1n3p159","title":"Quality Retention and Shelf-life Extension in Mediterranean Cucumbers Coated with a Pectin-based Film","year":2012,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Postharvest Quality and Shelf Life Management","field":"Agricultural and Biological Sciences","cited_by":54,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"McGill University","funders":"","keywords":"Pectin; Beeswax; Shelf life; Respiration rate; Chemistry; Coating; Food science; Horticulture; Postharvest; Sorbitol; Distilled water; Respiration; Botany; Wax; Biology; Chromatography","score_opus":0.25144764582627366,"score_gpt":0.3800286487646252,"score_spread":0.12858100293835156,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2024504888","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":[0.9993717,0.0003149147,0.0001391278,0.0000086993705,0.000004654089,0.0000033823555,0.000030173065,0.0000048052016,0.00012253024],"genre_scores_gemma":[0.99849,0.00023097082,0.00058815663,0.000015993335,0.0000024923647,0.000005150508,0.00008944175,0.000006668216,0.0005710575],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99995196,0.000006618729,0.0000039650404,0.0000141221635,0.00001139627,0.000011922032],"domain_scores_gemma":[0.99990416,0.000010101107,0.00003237031,0.000008298705,0.000021560583,0.000023461515],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0001144012,0.00027728605,0.00015669447,0.00011009619,0.000119594704,0.00024174071,0.00012525686,0.00014934358,0.00052401115],"category_scores_gemma":[0.00014803708,0.0001337674,0.00015471113,0.00009487119,0.00013563817,0.00026443065,0.000120596735,0.00023483066,0.00007966222],"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":[0.00015638575,0.000012327173,0.00030568283,0.000021996151,0.0000039124657,0.000027563452,0.000015869,0.000035378976,0.99875796,0.0000069702155,0.0000072035546,0.00064881385],"study_design_scores_gemma":[0.000019647247,0.0014797371,0.0351574,0.000013366952,0.000042896143,0.00015376898,0.00006839902,0.0009838138,0.9613741,0.000013788989,0.00068044505,0.000012771256],"about_ca_topic_score_codex":0.0024162694,"about_ca_topic_score_gemma":0.00376273,"teacher_disagreement_score":0.0024162694,"about_ca_system_score_codex":0.00030583228,"about_ca_system_score_gemma":0.000099902485,"threshold_uncertainty_score":0.004804373},"labels":[],"label_agreement":null},{"id":"W2024544871","doi":"10.5539/jfr.v4n2p1","title":"Nutrient Enhancement of Ground Sago (Metroxylon sagu Rottboll) Pith by Solid State Fermentation with Rhizopus oligosporus for Poultry Feed","year":2014,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Food and Agricultural Sciences","field":"Agricultural and Biological Sciences","cited_by":14,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Rhizopus oligosporus; Chemistry; Food science; Solid-state fermentation; Fermentation; Ammonium; Bran; Ammonium molybdate; Ammonium phosphate; Ammonium chloride; Fertilizer; Raw material; Organic chemistry","score_opus":0.03376482350641096,"score_gpt":0.2996682109937701,"score_spread":0.26590338748735914,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2024544871","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":[0.99761605,0.00071984454,0.00079285476,0.000037720336,0.000010790755,0.000023500004,0.00014093588,0.000014076993,0.00064426794],"genre_scores_gemma":[0.99410313,0.0007694194,0.0039447527,0.000017780738,0.0000050256294,0.000016182723,0.000275076,0.000010518114,0.00085822656],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99989533,0.000023002038,0.0000103589855,0.000018410725,0.00003007313,0.000022864035],"domain_scores_gemma":[0.9999331,0.000010493302,0.000023656585,0.0000041483,0.000009921432,0.000018774104],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0001429283,0.00046263222,0.0003495462,0.00018467766,0.00009858808,0.000342674,0.00017024876,0.00017865417,0.0003635776],"category_scores_gemma":[0.000120447905,0.00010344148,0.0003878089,0.00025278566,0.00010238553,0.00025315638,0.00024791408,0.0003581197,0.00012602878],"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":[0.00007953859,0.00006504591,0.00019584478,0.000075177966,0.0000045280385,0.000056453184,0.0000100687785,0.00007851679,0.9976548,0.000013425338,0.0000097518305,0.0017568235],"study_design_scores_gemma":[0.000015371517,0.0018857948,0.010093253,0.000032857555,0.0000518314,0.0001596282,0.00010882822,0.0011175788,0.9854172,0.000023333048,0.0010827519,0.000011557782],"about_ca_topic_score_codex":0.0012042302,"about_ca_topic_score_gemma":0.0025883978,"teacher_disagreement_score":0.0012042302,"about_ca_system_score_codex":0.00014745581,"about_ca_system_score_gemma":0.00024871694,"threshold_uncertainty_score":0.0023944974},"labels":[],"label_agreement":null},{"id":"W2024712789","doi":"10.5539/jfr.v2n2p144","title":"Effect of Butyrylated Arrowroot Starch to the Digesta Profile and Molar Ratio SCFA","year":2013,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Food and Agricultural Sciences","field":"Agricultural and Biological Sciences","cited_by":9,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Molar ratio; Starch; Chemistry; Molar; Food science; Butyric acid; Animal science; Biochemistry; Biology","score_opus":0.03254142232276083,"score_gpt":0.2983613491493901,"score_spread":0.26581992682662925,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2024712789","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":[0.9986505,0.00050922955,0.0002861821,0.000036893372,0.000036922764,0.000024996107,0.00013162676,0.000017112827,0.00030658385],"genre_scores_gemma":[0.9955739,0.00082378334,0.0015069748,0.000119642034,0.000022206306,0.00005037288,0.0002223694,0.000016353586,0.0016644927],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.9997559,0.00005323931,0.000028454097,0.00005873249,0.00004781534,0.00005584547],"domain_scores_gemma":[0.9993548,0.0001201295,0.00019515313,0.000045064287,0.000054699878,0.00023017016],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000277703,0.0005272866,0.00051008386,0.000259798,0.00009321631,0.00039832015,0.00020185095,0.00037119907,0.0016527056],"category_scores_gemma":[0.00046430508,0.00020782482,0.00027271203,0.0002181208,0.00034601256,0.00040092244,0.00020098675,0.0007248005,0.00020860325],"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":[0.043722495,0.0019382905,0.001090812,0.00027646503,0.00009373358,0.00006642347,0.000044776785,0.00019073203,0.94263303,0.00010704598,0.000081616054,0.009754621],"study_design_scores_gemma":[0.0013447941,0.09259723,0.021420894,0.0000586221,0.00035911452,0.00015874497,0.00018981753,0.0009989478,0.87912625,0.00018288815,0.0035183511,0.00004424724],"about_ca_topic_score_codex":0.0004837875,"about_ca_topic_score_gemma":0.0006863683,"teacher_disagreement_score":0.0016527056,"about_ca_system_score_codex":0.00020987069,"about_ca_system_score_gemma":0.00031189955,"threshold_uncertainty_score":0.0055288672},"labels":[],"label_agreement":null},{"id":"W2026973132","doi":"10.5539/jfr.v3n4p60","title":"Bioethanol Production From Pineapple Wastes","year":2014,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Biofuel production and bioconversion","field":"Engineering","cited_by":44,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"Biotechnology and Biological Sciences Research Council; Università degli Studi di Messina","keywords":"Cellulosic ethanol; Fermentation; Xylose; Hydrolysis; Ethanol fuel; Chemistry; Biofuel; Biomass (ecology); Cellulose; Ethanol fermentation; Food science; Raw material; Pulp and paper industry; Arabinose; Agronomy; Biotechnology; Biochemistry; Biology; Organic chemistry","score_opus":0.057297795691410254,"score_gpt":0.3004841937608208,"score_spread":0.24318639806941056,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2026973132","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":[0.9930608,0.0023480202,0.0020521781,0.000036945956,0.000020744892,0.000016309414,0.0003648522,0.000057467252,0.0020427317],"genre_scores_gemma":[0.99180204,0.002190453,0.0027883882,0.000020487258,0.0000062980894,0.00001213941,0.00069735275,0.000017000479,0.0024659655],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998933,0.000011046438,0.000008132356,0.00002433367,0.000038949118,0.000024193214],"domain_scores_gemma":[0.9999702,0.0000037798297,0.0000083125215,0.0000031308589,0.000007042585,0.0000074816726],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00010851463,0.0005231016,0.00027457534,0.000284936,0.0001240594,0.00045113795,0.00016820966,0.00015871701,0.000578208],"category_scores_gemma":[0.00007448885,0.000101509155,0.0002901011,0.00048463978,0.000089757625,0.00028512432,0.00021124045,0.00031011694,0.00027121927],"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":[0.000039603816,0.00003693052,0.00028824658,0.00005954429,0.0000050079266,0.00011504332,0.000011378791,0.00022648265,0.9959401,0.000030548228,0.000031903935,0.003215263],"study_design_scores_gemma":[0.0000028806812,0.00009246112,0.0027383377,0.000007710896,0.000009149583,0.000072653136,0.000025199335,0.0004299442,0.99547344,0.0000143988045,0.0011300147,0.0000037780244],"about_ca_topic_score_codex":0.0012855625,"about_ca_topic_score_gemma":0.0019594035,"teacher_disagreement_score":0.0012855625,"about_ca_system_score_codex":0.0001851318,"about_ca_system_score_gemma":0.00014696087,"threshold_uncertainty_score":0.0025561452},"labels":[],"label_agreement":null},{"id":"W2026988662","doi":"10.5539/jfr.v3n4p41","title":"Antioxidant Activity and Quality of Apple Juices and Puree After in vitro Digestion","year":2014,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Phytochemicals and Antioxidant Activities","field":"Medicine","cited_by":20,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Food science; Ascorbic acid; Chemistry; Antioxidant; Polyphenol; Trolox; Vitamin C; Digestion (alchemy); Sugar; Reducing sugar; Hydroxymethylfurfural; Antioxidant capacity; Biochemistry; Chromatography","score_opus":0.0711686048605689,"score_gpt":0.3811332739088843,"score_spread":0.3099646690483154,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2026988662","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":[0.993638,0.0026485727,0.00063843996,0.000032890297,0.000028987411,0.000038272217,0.0009865463,0.00001822983,0.0019699994],"genre_scores_gemma":[0.9896932,0.0015544768,0.0017584788,0.000053417487,0.000022418859,0.000046044846,0.0021307473,0.000022250824,0.004718987],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9995814,0.00007288194,0.000048651902,0.000088873734,0.00012792728,0.00008030597],"domain_scores_gemma":[0.9996119,0.000086675165,0.00007159631,0.000031192914,0.00013420633,0.0000644313],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00044763874,0.0006638457,0.00040407624,0.00064729026,0.00031567307,0.00049093296,0.0001440464,0.00037226683,0.0014158834],"category_scores_gemma":[0.00048096615,0.00019393521,0.00047569285,0.0007347997,0.0002932425,0.00034481275,0.00027060477,0.00064162945,0.00029412843],"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":[0.0004376964,0.00009950692,0.002173289,0.00010264006,0.000042019958,0.00013988563,0.00022089481,0.00012144588,0.9948255,0.000034157387,0.000047577174,0.0017553524],"study_design_scores_gemma":[0.000016548249,0.0017200322,0.09776948,0.00005075755,0.00020774684,0.00033088945,0.00037469398,0.00051606377,0.8966546,0.00005878009,0.0022628615,0.000037515285],"about_ca_topic_score_codex":0.002303287,"about_ca_topic_score_gemma":0.0024363757,"teacher_disagreement_score":0.002303287,"about_ca_system_score_codex":0.00020886397,"about_ca_system_score_gemma":0.00022699704,"threshold_uncertainty_score":0.0047366023},"labels":[],"label_agreement":null},{"id":"W2030427149","doi":"10.5539/jfr.v3n1p46","title":"Effect of Salting Duration on Lipid Oxidation and the Fatty Acid Content of Dry-Cured Lacon","year":2013,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Meat and Animal Product Quality","field":"Agricultural and Biological Sciences","cited_by":4,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Salting; Chemistry; Fatty acid; Food science; Polyunsaturated fatty acid; Lipid oxidation; Linoleic acid; Peroxide; Ripening; Biochemistry; Antioxidant; Organic chemistry","score_opus":0.1280287447629245,"score_gpt":0.3416466243975108,"score_spread":0.2136178796345863,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2030427149","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":[0.9991254,0.00033241726,0.0002496302,0.000012332391,0.000008785181,0.000009917126,0.00009252213,0.0000075690973,0.00016143797],"genre_scores_gemma":[0.99627256,0.00025194912,0.001373842,0.00005422986,0.0000061156497,0.000019156303,0.00029743425,0.000019154824,0.0017055919],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9997161,0.000046805006,0.00003276931,0.00008235321,0.000077634555,0.000044335142],"domain_scores_gemma":[0.99941456,0.00010149166,0.0001908805,0.000041032,0.0001438206,0.00010831937],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00037024697,0.00049437035,0.00043271127,0.00023625673,0.00016339816,0.00046416634,0.00016942756,0.00026635645,0.0011127786],"category_scores_gemma":[0.0005092104,0.0001953494,0.00049705803,0.00025919706,0.0003233656,0.0003878139,0.0002971273,0.0006368209,0.00019650128],"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":[0.0018317543,0.00006196154,0.0021307124,0.00007503341,0.000025188616,0.000055522207,0.00008056369,0.000056243425,0.99393845,0.00000660419,0.000011305383,0.0017265931],"study_design_scores_gemma":[0.00002444653,0.0047542914,0.09386356,0.00002262304,0.000120804674,0.00009515159,0.00029557783,0.00074128277,0.89908695,0.000019203148,0.00094130664,0.000034794135],"about_ca_topic_score_codex":0.0020405254,"about_ca_topic_score_gemma":0.003936243,"teacher_disagreement_score":0.0020405254,"about_ca_system_score_codex":0.00030700897,"about_ca_system_score_gemma":0.00017366829,"threshold_uncertainty_score":0.0040572286},"labels":[],"label_agreement":null},{"id":"W2031350329","doi":"10.5539/jfr.v4n2p119","title":"Effects of Traditional Smoking Methods on the Concentrations of Polynuclear Aromatic Hydrocarbons (PAHs) in Some Species of Smoked Fish Traded in Benue State, Nigeria","year":2015,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Engine and Fuel Emissions","field":"Engineering","cited_by":9,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Pyrene; Smoked fish; Smoke; Chemistry; Environmental chemistry; Charcoal; Benzopyrene; Benzo(a)pyrene; Animal science; Toxicology; Food science; Fish <Actinopterygii>; Biology; Fishery","score_opus":0.12560654358298268,"score_gpt":0.34291570542478333,"score_spread":0.21730916184180066,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2031350329","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":[0.9993476,0.00022917215,0.00004320694,0.0000141172095,0.000004815927,0.000005225949,0.000036667432,8.4395157e-7,0.00031839556],"genre_scores_gemma":[0.9971464,0.0007007532,0.00045447753,0.00004451784,0.0000043725436,0.0000116299425,0.00007451888,0.0000015126288,0.0015618644],"study_design_codex":"observational","study_design_gemma":"observational","domain_scores_codex":[0.9998361,0.000032347678,0.000015846246,0.000046773002,0.000047063306,0.00002180555],"domain_scores_gemma":[0.9997346,0.000060252238,0.000101799604,0.000010219321,0.00006317211,0.000029972556],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00017246348,0.0002527223,0.0001823054,0.00028007556,0.00044275963,0.00032856673,0.00013066821,0.0002767148,0.00068880693],"category_scores_gemma":[0.00028826107,0.00022169735,0.00021465981,0.00025961056,0.0003941273,0.00017987855,0.00023692944,0.00026995334,0.000108987704],"study_design_candidate":"observational","study_design_consensus":"observational","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0024337615,0.0010012151,0.63398415,0.00070113427,0.00019741117,0.0016034994,0.0037087065,0.00032140012,0.3145834,0.0001693393,0.00015170244,0.041144393],"study_design_scores_gemma":[0.000010284881,0.0032342854,0.9622292,0.00005450621,0.000113658025,0.00056261185,0.002489548,0.00025167363,0.02945889,0.00007903562,0.0014947334,0.000021572256],"about_ca_topic_score_codex":0.0052165315,"about_ca_topic_score_gemma":0.029397111,"teacher_disagreement_score":0.0052165315,"about_ca_system_score_codex":0.00025034352,"about_ca_system_score_gemma":0.00023122034,"threshold_uncertainty_score":0.010372341},"labels":[],"label_agreement":null},{"id":"W2032600155","doi":"10.5539/jfr.v2n5p77","title":"Effects on Survival of Escherichia coli O157:H7 in Non-Intact Steaks of the Frequency of Turning Over Steaks During Grilling","year":2013,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Listeria monocytogenes in Food Safety","field":"Biochemistry, Genetics and Molecular Biology","cited_by":10,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"Agriculture and Agri-Food Canada","funders":"Alberta Livestock and Meat Agency","keywords":"Food science; Inoculation; Escherichia coli; Animal science; Chemistry; Biology; Horticulture; Biochemistry","score_opus":0.05230989079689548,"score_gpt":0.3444660749053301,"score_spread":0.29215618410843464,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2032600155","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":[0.9992933,0.00015570207,0.00013468495,0.000021580563,0.000015271551,0.000007853612,0.00013239821,0.000006487952,0.000232671],"genre_scores_gemma":[0.99761766,0.00014236194,0.00045467648,0.00007461143,0.00000950088,0.000016567157,0.00038460497,0.0000135796145,0.0012863624],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.99948174,0.00010272842,0.000032985285,0.00011193385,0.0001012986,0.00016932983],"domain_scores_gemma":[0.9990663,0.00029989038,0.00016735708,0.00005980267,0.00018866523,0.00021807173],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00026263818,0.0005789721,0.0004881181,0.00020646067,0.0001727184,0.0005195472,0.00029288378,0.000569416,0.0012421688],"category_scores_gemma":[0.0005405484,0.00027857543,0.0004296295,0.0001617067,0.00026906762,0.00025813485,0.00036667552,0.0007599153,0.00035346302],"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":[0.004324762,0.00052334566,0.0065961867,0.000093554074,0.0000418876,0.0000890323,0.0001668496,0.0001920288,0.9849416,0.000015121326,0.00008463626,0.002930952],"study_design_scores_gemma":[0.000058277434,0.020817079,0.21842067,0.000041958414,0.00010225599,0.00015890716,0.0007420696,0.0018008525,0.7571526,0.000038935636,0.0006213329,0.000045027475],"about_ca_topic_score_codex":0.0031822477,"about_ca_topic_score_gemma":0.004510653,"teacher_disagreement_score":0.0031822477,"about_ca_system_score_codex":0.00030224753,"about_ca_system_score_gemma":0.00019436209,"threshold_uncertainty_score":0.0063274503},"labels":[],"label_agreement":null},{"id":"W2032973674","doi":"10.5539/jfr.v2n2p1","title":"Effectiveness of Dichrostachys glomerata Spice Phenolics in Reduction of Oxidative Stress Associated with Obesity and Type 2 Diabetes; a Randomized, Double-Blind Placebo-Controlled Clinical Trial","year":2013,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Vitamin C and Antioxidants Research","field":"Nursing","cited_by":10,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Placebo; Antioxidant; Oxidative stress; Type 2 diabetes; Diabetes mellitus; Internal medicine; Glutathione; Medicine; Endocrinology; Chemistry; Obesity; Pharmacology; Biochemistry; Enzyme","score_opus":0.08750094824336342,"score_gpt":0.4118115134649156,"score_spread":0.3243105652215522,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2032973674","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":[0.9895381,0.006193847,0.0006425951,0.00029287767,0.0003980216,0.0018901742,0.00027292952,0.00007708212,0.0006943854],"genre_scores_gemma":[0.9884326,0.0049167085,0.0017594525,0.00053361023,0.00044567647,0.0017657309,0.00029247568,0.000013344486,0.0018404523],"study_design_codex":"randomized_trial","study_design_gemma":"randomized_trial","domain_scores_codex":[0.99974424,0.000113414906,0.000026491967,0.000053017375,0.000026566833,0.000036273508],"domain_scores_gemma":[0.9996056,0.000100323356,0.00008817457,0.000026938058,0.00003680416,0.00014218698],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0010041824,0.00096950197,0.002556958,0.00050016446,0.0004541962,0.00056568475,0.00065871095,0.0015297987,0.0036816944],"category_scores_gemma":[0.0007541096,0.0005244139,0.0009570486,0.00031742977,0.00068698084,0.0006519576,0.00028546294,0.0014599862,0.0003597114],"study_design_candidate":"randomized_trial","study_design_consensus":"randomized_trial","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.9400745,0.024857143,0.00039708737,0.0012914415,0.00071926625,0.000050345672,0.00003496811,0.00013884761,0.011292157,0.00006408177,0.00021942008,0.020860754],"study_design_scores_gemma":[0.7263985,0.26594773,0.0031807334,0.000077034856,0.0007700984,0.00004844425,0.000042405813,0.00041907895,0.0023003207,0.000080823964,0.0007119163,0.000022844366],"about_ca_topic_score_codex":0.00040425695,"about_ca_topic_score_gemma":0.000844648,"teacher_disagreement_score":0.0036816944,"about_ca_system_score_codex":0.00021616532,"about_ca_system_score_gemma":0.00048168396,"threshold_uncertainty_score":0.012316465},"labels":[],"label_agreement":null},{"id":"W2035440848","doi":"10.5539/jfr.v4n1p168","title":"Carcass Composition of West African Dwarf (WAD) Goats Fed Cassava Peel-Based Diets","year":2014,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Cassava research and cyanide","field":"Agricultural and Biological Sciences","cited_by":3,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Potassium; Phosphorus; Composition (language); Dry matter; Sodium; Animal science; Zinc; Magnesium; Chemistry; Chemical composition; Calcium; Food science; Biology","score_opus":0.09031867850177319,"score_gpt":0.3319448551922516,"score_spread":0.2416261766904784,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2035440848","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":[0.9995285,0.000098630015,0.00004739745,0.000009295111,0.0000050104263,0.000002990513,0.00011736084,0.0000024331787,0.00018839337],"genre_scores_gemma":[0.9952618,0.00023140812,0.00029004412,0.00004801905,0.000007928786,0.000020193449,0.00048682507,0.000009876384,0.0036437912],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99992895,0.000007934759,0.000006286796,0.000025005966,0.000011740342,0.000020111627],"domain_scores_gemma":[0.99981564,0.00003551785,0.000044134016,0.000011973388,0.000032978776,0.000059751714],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00013564399,0.00025552214,0.00033496253,0.00058372313,0.00026485985,0.00030903702,0.00010654412,0.00023619142,0.0014687785],"category_scores_gemma":[0.00019667129,0.00021511139,0.0001770285,0.00021349108,0.00030410782,0.00024238508,0.00018507938,0.00030758293,0.0004022635],"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":[0.010114373,0.0009886526,0.058719534,0.00018486028,0.000096474185,0.0009127906,0.0007860823,0.0001547758,0.92027193,0.000116025454,0.0002558569,0.0073987213],"study_design_scores_gemma":[0.000109138186,0.00896737,0.86660284,0.000048289574,0.00022390779,0.0012068574,0.001577586,0.0007853358,0.11772898,0.00009812311,0.0026063109,0.00004516977],"about_ca_topic_score_codex":0.002516519,"about_ca_topic_score_gemma":0.003368288,"teacher_disagreement_score":0.002516519,"about_ca_system_score_codex":0.00021771957,"about_ca_system_score_gemma":0.00012202533,"threshold_uncertainty_score":0.0050037503},"labels":[],"label_agreement":null},{"id":"W2036095546","doi":"10.5539/jfr.v2n1p140","title":"Enumeration and Identification of 4-Ethylphenol Producing Yeasts Recovered from the Wood of Wine Ageing Barriques after Different Sanitation Treatments","year":2013,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Fermentation and Sensory Analysis","field":"Agricultural and Biological Sciences","cited_by":27,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"Fundação para a Ciência e a Tecnologia","keywords":"Wine; Steaming; Food science; Winery; Enumeration; Most probable number; Biology; Animal science; Chemistry; Mathematics; Bacteria","score_opus":0.05516183703809527,"score_gpt":0.2999743120707536,"score_spread":0.24481247503265832,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2036095546","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":[0.99850816,0.0001770611,0.00049799925,0.000010645916,0.000006999336,0.000018377803,0.00017144042,0.000009166079,0.0006001945],"genre_scores_gemma":[0.99207604,0.0004584653,0.0027260918,0.000030517826,0.000009431522,0.000048169546,0.0009451138,0.000018052267,0.0036880379],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998078,0.000024016397,0.000018903002,0.000051471427,0.00006322833,0.00003458856],"domain_scores_gemma":[0.99984646,0.000024684383,0.000033742508,0.000012698097,0.000054644286,0.000027802565],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00015708388,0.0004463549,0.00021944141,0.00041705053,0.00022313367,0.00033873343,0.00017599578,0.00024772531,0.0013940583],"category_scores_gemma":[0.00018816181,0.00013904614,0.0002647384,0.00030062496,0.00019206188,0.00022512874,0.00029453955,0.00027199482,0.0004094236],"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":[0.00023525768,0.000045720615,0.0049665296,0.00006299139,0.000007751522,0.00009569548,0.00011219059,0.00004869218,0.9916549,0.000011792952,0.000016444972,0.0027420444],"study_design_scores_gemma":[0.000008245679,0.0020881086,0.16049483,0.00002197525,0.00005450427,0.00029346923,0.00057829195,0.00032843713,0.8347156,0.000025784624,0.0013761901,0.0000144916985],"about_ca_topic_score_codex":0.0011429987,"about_ca_topic_score_gemma":0.0015330287,"teacher_disagreement_score":0.0013940583,"about_ca_system_score_codex":0.00007655309,"about_ca_system_score_gemma":0.00015549616,"threshold_uncertainty_score":0.0046635866},"labels":[],"label_agreement":null},{"id":"W2037020694","doi":"10.5539/jfr.v1n2p246","title":"Chemical and Protein Quality of Soybean (Glycine max) and Tigernut (Cyperus esculentus) Based Weaning Food","year":2012,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Botany, Ecology, and Taxonomy Studies","field":"Agricultural and Biological Sciences","cited_by":19,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Weaning; Phytic acid; Food science; Cyperus; Chemistry; Citric acid; Oxalic acid; Animal science; Mathematics; Biology; Agronomy; Biochemistry","score_opus":0.1651477915875433,"score_gpt":0.33819954667357716,"score_spread":0.17305175508603385,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2037020694","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":[0.9983543,0.0008098395,0.0001858564,0.000014684354,0.0000060757225,0.0000087456865,0.00021013223,0.0000057437287,0.0004046312],"genre_scores_gemma":[0.9969766,0.0005636492,0.0007945239,0.000041273284,0.0000045633483,0.000015120981,0.0005758872,0.00000952692,0.0010189157],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998394,0.000021658827,0.000013221832,0.00003455945,0.00006832358,0.000022862363],"domain_scores_gemma":[0.99980253,0.000022745999,0.00007673181,0.00000546305,0.00004870004,0.00004377746],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00020521166,0.00034884844,0.00019108463,0.00053802505,0.00019116301,0.00030118122,0.000109473614,0.00021205818,0.00060379505],"category_scores_gemma":[0.00024109347,0.00014052942,0.0002674137,0.00034664714,0.00017138367,0.00018959028,0.00017538884,0.0003950896,0.00009621704],"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":[0.00050015707,0.000094685754,0.004654258,0.00014324227,0.000030085032,0.00010816692,0.00005170806,0.00007999267,0.99220383,0.00003116678,0.000041892796,0.0020607766],"study_design_scores_gemma":[0.000032552947,0.004633697,0.38550764,0.00005827815,0.0002200802,0.0006658217,0.00026603625,0.00087836693,0.6055279,0.00008497481,0.0020820936,0.000042603468],"about_ca_topic_score_codex":0.0019118685,"about_ca_topic_score_gemma":0.0044122473,"teacher_disagreement_score":0.0019118685,"about_ca_system_score_codex":0.00021381577,"about_ca_system_score_gemma":0.00015768567,"threshold_uncertainty_score":0.0038015246},"labels":[],"label_agreement":null},{"id":"W2037768296","doi":"10.5539/jfr.v3n3p45","title":"The Effect of Starter Cultures on the Portuguese Traditional Sausage “Paio do Alentejo” in Terms of Its Sensory and Textural Characteristics and Polycyclic Aromatic Hydrocarbons Profile","year":2014,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Meat and Animal Product Quality","field":"Agricultural and Biological Sciences","cited_by":23,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"Fundação para a Ciência e a Tecnologia","keywords":"Starter; Lactobacillus sakei; Staphylococcus xylosus; Food science; Sensory analysis; Lactobacillus; Chemistry; Breed; Fermentation; Animal science; Biology; Staphylococcus; Bacteria; Staphylococcus aureus","score_opus":0.07511609163397548,"score_gpt":0.30959669740127704,"score_spread":0.23448060576730156,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2037768296","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":[0.99774253,0.00075769826,0.00028214272,0.00004068091,0.00003706106,0.00004973603,0.00021202005,0.000008785011,0.0008692763],"genre_scores_gemma":[0.9936372,0.0009463532,0.0027609572,0.00009037553,0.000032917258,0.0000630203,0.0005508951,0.00002117705,0.001897161],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.9992073,0.0002000034,0.000088405715,0.0001844485,0.00019841666,0.00012145474],"domain_scores_gemma":[0.99897975,0.00033796878,0.00021326669,0.000071690294,0.00023505557,0.00016214389],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0006683484,0.0011122926,0.0007158397,0.00037999067,0.0003588849,0.001025291,0.00029703495,0.00055611855,0.0013021233],"category_scores_gemma":[0.0011919031,0.00030613565,0.0007339001,0.0004239197,0.00038934877,0.0005302055,0.0007829596,0.0008898616,0.00030893716],"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":[0.0022114008,0.0005279679,0.0017356937,0.0003025389,0.00006201681,0.00020111696,0.00026757436,0.00012074816,0.9900321,0.00002983697,0.000058014164,0.004451162],"study_design_scores_gemma":[0.000035216926,0.01175469,0.047887553,0.00009024626,0.00028677768,0.0002076065,0.0005838245,0.0004310684,0.9364925,0.000034284076,0.0021466156,0.00004968212],"about_ca_topic_score_codex":0.002125588,"about_ca_topic_score_gemma":0.0035472855,"teacher_disagreement_score":0.002125588,"about_ca_system_score_codex":0.0002861286,"about_ca_system_score_gemma":0.00046394783,"threshold_uncertainty_score":0.0043560266},"labels":[],"label_agreement":null},{"id":"W2039150180","doi":"10.5539/jfr.v4n1p155","title":"Effect of Thermal Process and Filtration on the Antioxidant Activity and Physicochemical Parameters of Agave atrovirens Extracts","year":2014,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Phytochemicals and Antioxidant Activities","field":"Medicine","cited_by":9,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"Consejo Nacional de Ciencia y Tecnología","keywords":"Agave; Chemistry; Food science; Phenols; Antioxidant; Sugar; Botany; Biochemistry","score_opus":0.03660133075889104,"score_gpt":0.351539979995599,"score_spread":0.31493864923670795,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2039150180","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":[0.9952561,0.0029245086,0.00052582746,0.000049610197,0.000021781436,0.000021261922,0.00021777271,0.000026317792,0.00095666014],"genre_scores_gemma":[0.99371666,0.001514666,0.0018737122,0.000077707395,0.000015737758,0.000029055136,0.0004780003,0.000026221609,0.0022683002],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99986947,0.000021082185,0.000012217315,0.000033661392,0.00003559209,0.000028033188],"domain_scores_gemma":[0.999835,0.000038910795,0.000052014253,0.000010774926,0.00003084318,0.000032449792],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00016098913,0.00044442888,0.0004102593,0.00038104845,0.00020489217,0.0004091425,0.00016258875,0.0002263724,0.001055923],"category_scores_gemma":[0.00025252742,0.00012807644,0.00039177822,0.00028660696,0.00014854017,0.00034652042,0.00017721445,0.0007708417,0.00018813169],"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":[0.0004712577,0.00013972986,0.00064413436,0.0001433785,0.00002160591,0.00008034624,0.00006927811,0.00010005681,0.99480623,0.000029635266,0.000042618783,0.0034517215],"study_design_scores_gemma":[0.000014206402,0.0018572827,0.03173996,0.000058042187,0.00012480744,0.00027768945,0.00016921769,0.0006970617,0.9618931,0.0000817596,0.0030602217,0.000026744981],"about_ca_topic_score_codex":0.0009210974,"about_ca_topic_score_gemma":0.0011977172,"teacher_disagreement_score":0.001055923,"about_ca_system_score_codex":0.0001290807,"about_ca_system_score_gemma":0.00016728228,"threshold_uncertainty_score":0.0035324097},"labels":[],"label_agreement":null},{"id":"W2039277347","doi":"10.5539/jfr.v2n3p104","title":"Evaluation of Matrix-Assisted Laser Desorption/Ionization Time-of-Flight Mass Spectrometry for Rapid Identification of Bacteria in Processed Soybean Products","year":2013,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Bacterial Identification and Susceptibility Testing","field":"Biochemistry, Genetics and Molecular Biology","cited_by":3,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Bacteria; Mass spectrometry; Chromatography; Matrix-assisted laser desorption/ionization; Matrix (chemical analysis); Chemistry; 16S ribosomal RNA; Microbiological culture; Food science; Desorption; Microbiology; Biology; Genetics","score_opus":0.07466980635016919,"score_gpt":0.365671164682521,"score_spread":0.2910013583323518,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2039277347","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":[0.9953111,0.000658602,0.0035938995,0.000032960732,0.000009480884,0.000038062957,0.000106481886,0.000014593577,0.0002349617],"genre_scores_gemma":[0.98651254,0.0007163358,0.011766484,0.000031334213,0.000005563006,0.00004219267,0.00036437626,0.000009891723,0.0005513202],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99939644,0.00015190916,0.00004194208,0.0000846252,0.0002785648,0.00004657377],"domain_scores_gemma":[0.9996412,0.000115413044,0.000070697075,0.000014183117,0.000110964866,0.000047625912],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0006375779,0.00052350713,0.00026216984,0.0003697271,0.00016459206,0.00030717265,0.00021729319,0.0003125771,0.00044683943],"category_scores_gemma":[0.0006840996,0.00020366217,0.00025165928,0.00021101722,0.00019192623,0.00031141404,0.00030294596,0.00022014913,0.00019173033],"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":[0.00019178764,0.00004307194,0.0014298238,0.0000409258,0.0000045544634,0.000033452012,0.000023046881,0.00004295872,0.99641716,0.0000063736725,0.000006454082,0.0017603613],"study_design_scores_gemma":[0.000013483135,0.0014576995,0.020848757,0.0000085829815,0.000033402568,0.0002506349,0.00010244197,0.0016007557,0.97531813,0.000013617256,0.0003428372,0.000009684383],"about_ca_topic_score_codex":0.00077718677,"about_ca_topic_score_gemma":0.0014572823,"teacher_disagreement_score":0.00077718677,"about_ca_system_score_codex":0.00016491723,"about_ca_system_score_gemma":0.00022611355,"threshold_uncertainty_score":0.0033718348},"labels":[],"label_agreement":null},{"id":"W2039469542","doi":"10.5539/jfr.v3n6p23","title":"Riboflavin in Nutrition, Food Processing, and Analysis - A Review","year":2014,"lang":"en","type":"review","venue":"Journal of Food Research","topic":"Metabolism and Genetic Disorders","field":"Biochemistry, Genetics and Molecular Biology","cited_by":29,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Riboflavin; Micronutrient; Food science; Chemistry","score_opus":0.073261236733817,"score_gpt":0.43525359031811234,"score_spread":0.3619923535842953,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2039469542","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":[0.00006734232,0.9985846,0.0000812728,0.00015842562,0.00017049593,0.000003904995,0.000018813123,0.0000063948387,0.000908623],"genre_scores_gemma":[0.00035064938,0.9987049,0.00017769894,0.00007986917,0.000110004716,0.000004223427,0.000028071123,0.0000016416294,0.00054296514],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.9998209,0.00002895532,0.000027764601,0.000036236463,0.00006727077,0.000018922708],"domain_scores_gemma":[0.99965155,0.00014867981,0.00004767512,0.000012630277,0.00009952063,0.000039949173],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0005423669,0.0008512646,0.0012077631,0.0027257795,0.0003456639,0.0011523103,0.0009343401,0.0011489635,0.0060143014],"category_scores_gemma":[0.0007491908,0.00027989698,0.0004387069,0.0035841542,0.00047165406,0.0013529107,0.00077610917,0.0014663629,0.004374012],"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":[0.000059229827,0.00007287687,0.00016264447,0.016900798,0.0000624558,0.00019956562,0.000058125555,0.00017778721,0.0014743013,0.0028150983,0.033638608,0.94437855],"study_design_scores_gemma":[0.00000831213,0.00005161595,0.00045066842,0.0031912958,0.00006285619,0.00089066307,0.000040981457,0.000029739449,0.00031535426,0.0011420476,0.9938047,0.000011733728],"about_ca_topic_score_codex":0.0016148877,"about_ca_topic_score_gemma":0.0023865337,"teacher_disagreement_score":0.0060143014,"about_ca_system_score_codex":0.0005801622,"about_ca_system_score_gemma":0.0013142006,"threshold_uncertainty_score":0.020119786},"labels":[],"label_agreement":null},{"id":"W2044639425","doi":"10.5539/jfr.v4n4p18","title":"Impact of Chemical and Non-Chemical Thinning Treatments on Yield and Fruit Quality of Date Palm","year":2015,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Date Palm Research Studies","field":"Agricultural and Biological Sciences","cited_by":6,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"King Faisal University; Deanship of Scientific Research, King Faisal University","keywords":"Thinning; Ethephon; Horticulture; Randomized block design; Palm; Yield (engineering); Pollination; Cultivar; Water content; Biology; Agronomy; Chemistry; Botany; Materials science; Pollen; Ethylene","score_opus":0.35213022473726685,"score_gpt":0.4646903905611834,"score_spread":0.11256016582391654,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2044639425","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":[0.9990996,0.00032675525,0.00011042666,0.000015042686,0.000008337378,0.0000089701825,0.00012762891,0.000009037217,0.00029414773],"genre_scores_gemma":[0.9969207,0.00033760493,0.0006010383,0.000037860238,0.0000059125973,0.000021316135,0.00030789917,0.000010663553,0.0017570483],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99984527,0.000023593047,0.000015754023,0.000043133245,0.000042533025,0.000029647168],"domain_scores_gemma":[0.9997694,0.000043329514,0.00006557052,0.000013437689,0.00003048449,0.00007781252],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00013114093,0.0002988122,0.00033854714,0.00020854837,0.00022211584,0.00032288686,0.0002287637,0.00020271578,0.0012799461],"category_scores_gemma":[0.00022142126,0.00012687476,0.00027062773,0.00018036942,0.00014520383,0.00024523874,0.00015287909,0.00039041566,0.00013215031],"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":[0.0017895872,0.00039198634,0.0027479527,0.00020387111,0.000042237014,0.00007174549,0.000055857174,0.0001441941,0.9896179,0.00004006784,0.000039144074,0.00485539],"study_design_scores_gemma":[0.000074084426,0.00712321,0.18049161,0.000022728811,0.00021611025,0.00015691064,0.0002995075,0.0008682739,0.80817693,0.00006591757,0.0024735539,0.000031281965],"about_ca_topic_score_codex":0.0022535373,"about_ca_topic_score_gemma":0.0048776297,"teacher_disagreement_score":0.0022535373,"about_ca_system_score_codex":0.00039934024,"about_ca_system_score_gemma":0.00026279222,"threshold_uncertainty_score":0.004480839},"labels":[],"label_agreement":null},{"id":"W2046102484","doi":"10.5539/jfr.v2n3p1","title":"Relationship Between Viscoelastic and Physicochemical Parameters in Cebreiro Cheese (PDO)","year":2013,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Polysaccharides Composition and Applications","field":"Agricultural and Biological Sciences","cited_by":1,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"Xunta de Galicia","keywords":"Titratable acid; Viscoelasticity; Rheology; Moisture; Chemistry; Food science; Viscosity; Casein; Thermodynamics; Organic chemistry; Physics","score_opus":0.1570682774034731,"score_gpt":0.3459090135949464,"score_spread":0.18884073619147332,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2046102484","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":[0.99926955,0.00020222385,0.00008674586,0.000008349848,0.0000014430966,0.0000042933775,0.000118429205,0.000004544247,0.00030449222],"genre_scores_gemma":[0.9987496,0.00013680766,0.00022071417,0.000017140348,0.0000031142697,0.0000074886702,0.0003843348,0.000004811236,0.0004760484],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.9998834,0.000012215167,0.000010555348,0.0000382942,0.000032907777,0.000022541817],"domain_scores_gemma":[0.99967587,0.000061271356,0.00013522516,0.000018381459,0.00006187163,0.000047429985],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00028621647,0.00023048914,0.00018395147,0.0008893722,0.00013922273,0.000526524,0.00012139653,0.00037360503,0.0006336425],"category_scores_gemma":[0.0006560526,0.0002352439,0.00020279756,0.0004486728,0.00019323932,0.00017623826,0.00014406907,0.00025854004,0.0001860701],"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":[0.0011363268,0.00010256649,0.052572757,0.00006245702,0.000053654323,0.00025039454,0.00018013893,0.00017255594,0.9402307,0.00004672455,0.000055882087,0.005135779],"study_design_scores_gemma":[0.000011165812,0.00030244494,0.9556827,0.00000984611,0.000038314472,0.0003225001,0.00013366117,0.00084224954,0.04211775,0.000030057949,0.0004923381,0.000016967604],"about_ca_topic_score_codex":0.003666648,"about_ca_topic_score_gemma":0.0035003286,"teacher_disagreement_score":0.003666648,"about_ca_system_score_codex":0.00027862404,"about_ca_system_score_gemma":0.00012715817,"threshold_uncertainty_score":0.0072906017},"labels":[],"label_agreement":null},{"id":"W2047984544","doi":"10.5539/jfr.v3n1p105","title":"The Microbiological Effects of Procedures Used in Commercial Practice for Cleaning Mechanical Tenderizing Equipment Used With Beef","year":2014,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Meat and Animal Product Quality","field":"Agricultural and Biological Sciences","cited_by":4,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"Canadian Cattlemen's Association; Agriculture and Agri-Food Canada","funders":"","keywords":"Food science; Plate count; Enterobacteriaceae; Aerobic bacteria; Chiller; Environmental science; Mathematics; Biology; Bacteria; Escherichia coli","score_opus":0.12300302120047091,"score_gpt":0.3687527396811273,"score_spread":0.2457497184806564,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2047984544","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":[0.9978581,0.0007591574,0.0007120784,0.000043511067,0.000022251697,0.000060546234,0.000066453475,0.00001432957,0.000463566],"genre_scores_gemma":[0.9910438,0.0008425919,0.006328824,0.00012589527,0.000057720958,0.000074657655,0.00028934973,0.000023298946,0.0012137502],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9974446,0.0007397537,0.00027615306,0.00051378226,0.0007883624,0.00023746814],"domain_scores_gemma":[0.9945422,0.0020168289,0.0015870358,0.0004128181,0.0012453331,0.00019583965],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0017379946,0.0007511109,0.00052789034,0.0006736796,0.0007886055,0.0006531037,0.00057235314,0.0008642491,0.0018180478],"category_scores_gemma":[0.005974797,0.00046066736,0.0006070831,0.0007568979,0.000601784,0.00047820128,0.0006570309,0.0005969452,0.00044246178],"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":[0.004385509,0.0019345297,0.057319913,0.0011888271,0.00027299966,0.00048536024,0.0021497111,0.00044571224,0.8841872,0.00005571639,0.0002921458,0.047282275],"study_design_scores_gemma":[0.00006730602,0.048394088,0.38407496,0.00014028153,0.00040243228,0.0014315363,0.0025141924,0.0008876541,0.5582538,0.00006743561,0.003657638,0.00010873436],"about_ca_topic_score_codex":0.003037425,"about_ca_topic_score_gemma":0.007123047,"teacher_disagreement_score":0.003037425,"about_ca_system_score_codex":0.0005649692,"about_ca_system_score_gemma":0.00040598997,"threshold_uncertainty_score":0.009191513},"labels":[],"label_agreement":null},{"id":"W2048049304","doi":"10.5539/jfr.v3n5p59","title":"A Mixed Methods Approach to Investigating Food Safety Behavior in a Sample of Native American and Hispanic Caregivers of Young Children","year":2014,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Food Safety and Hygiene","field":"Agricultural and Biological Sciences","cited_by":6,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Focus group; Ethnic group; Food safety; Multivariate analysis of variance; Qualitative property; Psychology; Gerontology; Clinical psychology; Demography; Medicine; Sociology; Mathematics; Statistics","score_opus":0.09910460926366872,"score_gpt":0.35320374032214186,"score_spread":0.25409913105847315,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2048049304","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":[0.49009374,0.008060048,0.2086379,0.0018325378,0.00043111996,0.2711467,0.0059507415,0.00030295365,0.013544253],"genre_scores_gemma":[0.24244589,0.0022841129,0.37257913,0.0012600092,0.00008845865,0.37761948,0.0012346673,0.000036385987,0.0024519237],"study_design_codex":"design_other","study_design_gemma":"qualitative","domain_scores_codex":[0.9692039,0.023511123,0.0023043847,0.001985838,0.0023934038,0.0006013683],"domain_scores_gemma":[0.97283226,0.018529803,0.0023364255,0.002007613,0.003955672,0.00033828025],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.04510842,0.0009184215,0.0017137359,0.008442273,0.0039870427,0.0020168896,0.0025043634,0.0011798054,0.003904512],"category_scores_gemma":[0.035084147,0.0010330264,0.0021861326,0.0076207556,0.0013310335,0.0010493556,0.002316242,0.0010098991,0.00024807136],"study_design_candidate":"qualitative","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":[0.0023527048,0.0068196813,0.17429435,0.021874998,0.0037164183,0.0020401576,0.19246864,0.0051081553,0.008487769,0.028206345,0.010212953,0.54441786],"study_design_scores_gemma":[0.004311866,0.025950592,0.34806302,0.017134178,0.0050403993,0.0015855375,0.4019665,0.025372187,0.016623368,0.04136495,0.11193725,0.00065013417],"about_ca_topic_score_codex":0.010111919,"about_ca_topic_score_gemma":0.026476381,"teacher_disagreement_score":0.04510842,"about_ca_system_score_codex":0.0040876833,"about_ca_system_score_gemma":0.008387752,"threshold_uncertainty_score":0.23855901},"labels":[],"label_agreement":null},{"id":"W2048386792","doi":"10.5539/jfr.v1n1p143","title":"Comparative Study of Antioxidant Activity between Basic and Convenience Foods","year":2012,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Consumer Attitudes and Food Labeling","field":"Medicine","cited_by":9,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Food science; Antioxidant; Antioxidant capacity; Food products; Chemistry; Population; Biochemistry; Medicine","score_opus":0.2741560943520222,"score_gpt":0.4732998791902787,"score_spread":0.1991437848382565,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2048386792","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":[0.99753153,0.0010434014,0.00018634846,0.00000936511,0.0000074866234,0.00000979796,0.00022039683,0.000009159734,0.0009824772],"genre_scores_gemma":[0.9979892,0.00033341572,0.000337911,0.000025284373,0.000006537046,0.000006403728,0.00048069362,0.000004254816,0.0008162546],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.9998215,0.00003731722,0.000014136166,0.00004103211,0.00005466836,0.00003125786],"domain_scores_gemma":[0.9994735,0.00011470881,0.00010161668,0.00004185652,0.00017009463,0.00009818837],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00047654018,0.00020703727,0.00025046122,0.0011456296,0.00020247162,0.00034782098,0.00010672573,0.00022705138,0.0026803343],"category_scores_gemma":[0.00065832306,0.000088098706,0.00023419164,0.00055849855,0.00014655113,0.00016442579,0.000220944,0.00018684313,0.00034805486],"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":[0.018862525,0.0012921938,0.27002466,0.0010579332,0.0005605165,0.0006290407,0.0021626793,0.00019158259,0.5824547,0.000557405,0.0009482339,0.121258445],"study_design_scores_gemma":[0.000056711753,0.0063313106,0.9353891,0.000034579865,0.0002147849,0.0007160459,0.0007013172,0.00023882734,0.04999389,0.000233534,0.0060604447,0.00002947177],"about_ca_topic_score_codex":0.0015467242,"about_ca_topic_score_gemma":0.0016335283,"teacher_disagreement_score":0.0026803343,"about_ca_system_score_codex":0.0001776921,"about_ca_system_score_gemma":0.000106437394,"threshold_uncertainty_score":0.008966625},"labels":[],"label_agreement":null},{"id":"W2049530352","doi":"10.5539/jfr.v3n4p113","title":"Effect of Gamma Irradiation on Aflatoxins and Ochratoxin A Reduction in Almond Samples","year":2014,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Mycotoxins in Agriculture and Food","field":"Agricultural and Biological Sciences","cited_by":56,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Ochratoxin A; Aflatoxin; Mycotoxin; Chemistry; Ochratoxins; Food science","score_opus":0.038920356333055864,"score_gpt":0.31211039598613316,"score_spread":0.2731900396530773,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2049530352","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":[0.9957266,0.0015238646,0.0017743481,0.000022925808,0.000013439896,0.000025605435,0.00022848837,0.000044520384,0.00064020854],"genre_scores_gemma":[0.98927236,0.0015252655,0.004938897,0.000059850256,0.00000655687,0.00003188977,0.0005626517,0.000032200995,0.003570172],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99983037,0.00002976083,0.000013713128,0.00005295503,0.00004941081,0.000023668776],"domain_scores_gemma":[0.9998728,0.000033813496,0.00003422768,0.000010801425,0.000034923738,0.000013468357],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00015600273,0.00036840097,0.00019499284,0.0002653135,0.0001574268,0.00025642585,0.00012364534,0.00023709846,0.00083821896],"category_scores_gemma":[0.00022822057,0.00014214097,0.00024149306,0.00023398697,0.00014153856,0.00010154797,0.00013774852,0.0003161975,0.0001983812],"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":[0.00011379635,0.000011160858,0.00033419093,0.000043831504,0.000008308533,0.000017426804,0.000021709799,0.000044374872,0.99845004,0.000007681982,0.000008774924,0.0009386472],"study_design_scores_gemma":[0.0000031499083,0.00028924405,0.0063406467,0.000009270402,0.000024712186,0.000044247372,0.00003166916,0.00022238953,0.9922401,0.000009461939,0.000779966,0.0000051178595],"about_ca_topic_score_codex":0.0022241634,"about_ca_topic_score_gemma":0.0036103383,"teacher_disagreement_score":0.0022241634,"about_ca_system_score_codex":0.00019496199,"about_ca_system_score_gemma":0.0001671195,"threshold_uncertainty_score":0.004422426},"labels":[],"label_agreement":null},{"id":"W2050016947","doi":"10.5539/jfr.v4n2p87","title":"Continuation of Reversed-Phase HPLC Analysis Studies of Steviol Glycosides Isolated From Stevia rebaudiana Bertoni","year":2015,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Biochemical Analysis and Sensing Techniques","field":"Nursing","cited_by":2,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Rebaudioside A; Stevia rebaudiana; Stevioside; Steviol; Glycoside; High-performance liquid chromatography; Chromatography; Chemistry; Stevia; Food science; Stereochemistry; Medicine","score_opus":0.2539619618013118,"score_gpt":0.4752704099913442,"score_spread":0.22130844819003237,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2050016947","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":[0.98677003,0.001464851,0.007595863,0.0001295439,0.00004677821,0.00017761011,0.0005019548,0.00018372384,0.003129604],"genre_scores_gemma":[0.96955687,0.0017552678,0.016872304,0.000243151,0.00005307491,0.00018517034,0.002128667,0.00010341696,0.009102212],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99988484,0.000017105698,0.0000064035376,0.000025381054,0.000038395512,0.000027781658],"domain_scores_gemma":[0.9997694,0.000044739314,0.000025967465,0.000022695669,0.000105682004,0.00003151667],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00023744864,0.0005186843,0.0003378718,0.00046994534,0.0002947719,0.0003459093,0.00022694815,0.00022771217,0.0011369744],"category_scores_gemma":[0.00032199692,0.00012897747,0.0003619696,0.000383871,0.00021552568,0.00031856942,0.0001614668,0.0006391771,0.00062621984],"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":[0.000076286844,0.000041404157,0.00018551489,0.000023190789,0.0000037952668,0.000041310836,0.000029008535,0.00002604309,0.9980521,0.000024096651,0.000015064378,0.0014821744],"study_design_scores_gemma":[0.000017716487,0.0006405598,0.009488468,0.000007324875,0.000035734305,0.00022147059,0.0000775733,0.00042414397,0.9865318,0.00006447664,0.0024717143,0.000018912615],"about_ca_topic_score_codex":0.0017583367,"about_ca_topic_score_gemma":0.0025084442,"teacher_disagreement_score":0.0017583367,"about_ca_system_score_codex":0.00021653292,"about_ca_system_score_gemma":0.00046527252,"threshold_uncertainty_score":0.0038036108},"labels":[],"label_agreement":null},{"id":"W2051902977","doi":"10.5539/jfr.v2n3p122","title":"Plackett-Burman Experimental Design for Investigating the Effect of Porcine Plasma Protein, Trehalose and Bovine Meat Protein Isolate on Cook Yield and Texture of Minced Bovine Meat","year":2013,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Meat and Animal Product Quality","field":"Agricultural and Biological Sciences","cited_by":2,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Food science; Chemistry; Yield (engineering); Trehalose; Population; Biochemistry; Materials science","score_opus":0.11270892520195414,"score_gpt":0.3264422014191073,"score_spread":0.21373327621715316,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2051902977","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":[0.79816335,0.0008530483,0.1293562,0.00043353456,0.0030533092,0.05586204,0.003761807,0.0017629518,0.006753785],"genre_scores_gemma":[0.29133496,0.00085771806,0.49246415,0.00068629935,0.00026819578,0.18735653,0.0018767474,0.00046723062,0.024688156],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9840657,0.006022257,0.0018138225,0.00339781,0.0027396523,0.001960761],"domain_scores_gemma":[0.9927745,0.0029656452,0.0016069106,0.0009433483,0.0012200129,0.0004895049],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0103353,0.004050845,0.004597474,0.001534932,0.001559772,0.0023836133,0.003577179,0.0023664897,0.014037627],"category_scores_gemma":[0.0070829545,0.0019387132,0.0019528889,0.0015469916,0.001985973,0.0007673999,0.0013637552,0.0063590347,0.0015560241],"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":[0.17537107,0.038039915,0.002311602,0.0030930766,0.00084148283,0.0002920126,0.0011255421,0.0038523304,0.7243574,0.0048615374,0.0018770569,0.04397696],"study_design_scores_gemma":[0.017997742,0.44476682,0.025307203,0.0002482319,0.001807677,0.00018131232,0.0008048345,0.031854197,0.4442068,0.0018465465,0.03055387,0.00042477396],"about_ca_topic_score_codex":0.0019240186,"about_ca_topic_score_gemma":0.0026100818,"teacher_disagreement_score":0.014037627,"about_ca_system_score_codex":0.0021584507,"about_ca_system_score_gemma":0.0033525643,"threshold_uncertainty_score":0.05465895},"labels":[],"label_agreement":null},{"id":"W2051978785","doi":"10.5539/jfr.v2n1p217","title":"Antifungal Studies of Selected Essential Oils and a Commercial Formulation against Botrytis Cinerea","year":2013,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Plant Pathogens and Fungal Diseases","field":"Biochemistry, Genetics and Molecular Biology","cited_by":48,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"Agriculture and Agri-Food Canada","funders":"","keywords":"Botrytis cinerea; Fungicide; Germ tube; Essential oil; Mycelium; Antifungal; Pathogen; Horticulture; Spore germination; Biology; Spore; Food science; Microbiology; Germination","score_opus":0.05362465836577204,"score_gpt":0.3534776974230729,"score_spread":0.2998530390573009,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2051978785","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":[0.99092776,0.005803723,0.00064793817,0.000059578848,0.000041559553,0.000051911557,0.000299632,0.000014666295,0.0021531552],"genre_scores_gemma":[0.99326503,0.002933548,0.0014114361,0.00003608864,0.000011646218,0.00002216916,0.00028272258,0.0000056720714,0.0020317722],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999038,0.000021263913,0.00001171094,0.000016580232,0.000032579253,0.000014115923],"domain_scores_gemma":[0.99987113,0.00003132264,0.000028797931,0.000006353363,0.000041904415,0.00002039718],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0001480793,0.0002638011,0.00019634434,0.00024011896,0.00010616917,0.00015009365,0.0001367926,0.00017614436,0.0010968565],"category_scores_gemma":[0.00019073968,0.000073232564,0.00023944977,0.00018595943,0.00009725497,0.00015895555,0.00013536362,0.00026792617,0.00012791996],"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":[0.00022738265,0.00012289827,0.00014466283,0.00014815584,0.000009167725,0.00006121415,0.000025602612,0.000089496054,0.99564433,0.000028726745,0.000035628924,0.0034626957],"study_design_scores_gemma":[0.000030124951,0.0051212246,0.0053213197,0.000041109695,0.00008977598,0.00028133998,0.00008017416,0.00034328623,0.98526055,0.000019161464,0.0034027693,0.0000092500995],"about_ca_topic_score_codex":0.00091226207,"about_ca_topic_score_gemma":0.0015267767,"teacher_disagreement_score":0.0010968565,"about_ca_system_score_codex":0.00010702536,"about_ca_system_score_gemma":0.00016032584,"threshold_uncertainty_score":0.0036693215},"labels":[],"label_agreement":null},{"id":"W2056900415","doi":"10.5539/jfr.v1n4p124","title":"The Microbiological Condition of Canadian Beef Steaks Offered for Retail Sale in Canada","year":2012,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Identification and Quantification in Food","field":"Biochemistry, Genetics and Molecular Biology","cited_by":5,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":true,"route_about_ca":true,"ca_institutions":"Canadian Cattlemen's Association; Agriculture and Agri-Food Canada","funders":"Agriculture and Agri-Food Canada; Beef Cattle Research Council","keywords":"Food science; Animal science; Escherichia coli; Chemistry; Biology; Biochemistry","score_opus":0.11835638655595992,"score_gpt":0.34859040035893657,"score_spread":0.23023401380297664,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2056900415","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":[0.99326867,0.0002558957,0.00008507226,0.000075166274,0.000008157194,0.000020487403,0.0019623411,0.000008523188,0.004315732],"genre_scores_gemma":[0.9918243,0.00029728896,0.00033800854,0.00005667905,0.0000035239827,0.000006946029,0.0015656246,0.000007720301,0.005899934],"study_design_codex":"observational","study_design_gemma":"observational","domain_scores_codex":[0.9994728,0.000018505865,0.0000152381235,0.000082539846,0.00026289184,0.00014809119],"domain_scores_gemma":[0.9992812,0.00002032084,0.000059811886,0.000008812818,0.00048873434,0.00014110154],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00023127126,0.00033574871,0.00023072549,0.0012945246,0.0022411484,0.0010260864,0.0005119665,0.0002583567,0.0041611],"category_scores_gemma":[0.00048153452,0.0002544869,0.00023227652,0.0023433743,0.0005308307,0.00018450763,0.00030408375,0.0003290805,0.0005137028],"study_design_candidate":"observational","study_design_consensus":"observational","about_ca_topic_candidate":true,"about_ca_topic_consensus":true,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0010639911,0.00013016148,0.9273065,0.00017576484,0.00009094998,0.0011508447,0.0022642955,0.00047317112,0.037800338,0.00024238136,0.0044894214,0.024812266],"study_design_scores_gemma":[0.0000030506342,0.000058424223,0.9951585,0.000014644859,0.000013289608,0.00010812812,0.0014655128,0.000199919,0.0010987574,0.000007791047,0.0018635141,0.000008465286],"about_ca_topic_score_codex":0.98843074,"about_ca_topic_score_gemma":0.995858,"teacher_disagreement_score":0.019692421,"about_ca_system_score_codex":0.019692421,"about_ca_system_score_gemma":0.009721418,"threshold_uncertainty_score":0.14287919},"labels":[],"label_agreement":null},{"id":"W2057552567","doi":"10.5539/jfr.v1n3p282","title":"Supercritical Carbon Dioxide Extraction of Polyphenols from Pomegranate (Punica granatum L.) Leaves: Chemical Composition, Economic Evaluation and Chemometric Approach","year":2012,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Pomegranate: compositions and health benefits","field":"Nursing","cited_by":48,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"Conselho Nacional de Desenvolvimento Científico e Tecnológico; Coordenação de Aperfeiçoamento de Pessoal de Nível Superior; Fundação de Amparo à Pesquisa do Estado de São Paulo","keywords":"Punica; Chemistry; Extraction (chemistry); Polyphenol; Supercritical carbon dioxide; Context (archaeology); Food science; Ellagic acid; Response surface methodology; Chromatography; Antioxidant; Organic chemistry; Horticulture; Biology","score_opus":0.10473215942763955,"score_gpt":0.40800010579262436,"score_spread":0.3032679463649848,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2057552567","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":[0.9709457,0.0022135563,0.024752116,0.0001520228,0.00003385455,0.00009725655,0.00035197625,0.000110464745,0.001343057],"genre_scores_gemma":[0.9429018,0.0022443205,0.05249043,0.000050011553,0.000026789097,0.00012768424,0.0004350724,0.00003219579,0.0016917513],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9994702,0.00007928105,0.000036068905,0.00008950651,0.000294304,0.000030719544],"domain_scores_gemma":[0.9998456,0.00004059332,0.00004122797,0.00000947512,0.000051868083,0.000011247564],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0006662583,0.0005468159,0.0004558679,0.0012737378,0.00024453082,0.000578584,0.00026014948,0.0004432191,0.00030299046],"category_scores_gemma":[0.00061709713,0.00021321807,0.0007030944,0.0013503155,0.00034811455,0.00035853148,0.0002776969,0.0005158254,0.00016343214],"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":[0.00037439345,0.00043477767,0.0030008499,0.00027406678,0.00009767261,0.00014303686,0.00005212068,0.0036895445,0.9459879,0.00024107506,0.00013337296,0.04557121],"study_design_scores_gemma":[0.000026528473,0.0004098637,0.023625862,0.000017264942,0.00010608384,0.0003158488,0.00007428778,0.047595687,0.92578477,0.00015866842,0.0018294908,0.000055767323],"about_ca_topic_score_codex":0.0021901743,"about_ca_topic_score_gemma":0.0034270089,"teacher_disagreement_score":0.0021901743,"about_ca_system_score_codex":0.00032393518,"about_ca_system_score_gemma":0.0003862412,"threshold_uncertainty_score":0.0043548346},"labels":[],"label_agreement":null},{"id":"W2058905425","doi":"10.5539/jfr.v2n6p80","title":"Predicting Use of Ineffective Responsive, Structure and Control Vegetable Parenting Practices With the Model of Goal Directed Behavior","year":2013,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Early Childhood Education and Development","field":"Social Sciences","cited_by":9,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"Eunice Kennedy Shriver National Institute of Child Health and Human Development; National Institute of Child Health and Human Development; U.S. Department of Agriculture","keywords":"Psychology; Competence (human resources); Psychological intervention; Developmental psychology; Scale (ratio); Construct (python library); Autonomy; Parenting styles; Structural equation modeling; Clinical psychology; Social psychology","score_opus":0.08095608933145888,"score_gpt":0.3811945193642751,"score_spread":0.30023843003281625,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2058905425","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":[0.97927684,0.000079152065,0.019473204,0.00009373026,0.0000080743575,0.00008351342,0.00016034905,0.00006285243,0.00076234253],"genre_scores_gemma":[0.98686194,0.00009243922,0.012074557,0.000019150317,0.000004908757,0.000102292994,0.0003357852,0.00001185413,0.0004970262],"study_design_codex":"observational","study_design_gemma":"observational","domain_scores_codex":[0.9989511,0.0007012218,0.000042265903,0.00011974454,0.00009386513,0.00009187158],"domain_scores_gemma":[0.9974726,0.0016865729,0.000400339,0.00013588762,0.00015190561,0.00015264608],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0019805122,0.0006985169,0.0004527226,0.0009052675,0.0002330263,0.00097435946,0.00065487326,0.0004065363,0.0010432812],"category_scores_gemma":[0.0055219857,0.0004475722,0.0011670442,0.00046697067,0.00024671978,0.00045294213,0.0005611845,0.00077538396,0.0002832645],"study_design_candidate":"observational","study_design_consensus":"observational","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00010411506,0.00037569692,0.9655776,0.000028448821,0.00032072605,0.0000713999,0.00043612646,0.01881155,0.00039437565,0.00058911275,0.00018458489,0.013106204],"study_design_scores_gemma":[0.00005777562,0.0008267361,0.43821162,0.000054070686,0.00027511996,0.00026950036,0.00059563614,0.5557638,0.0004663392,0.0026304044,0.00080636464,0.000042663356],"about_ca_topic_score_codex":0.017886627,"about_ca_topic_score_gemma":0.017622888,"teacher_disagreement_score":0.017886627,"about_ca_system_score_codex":0.00067136803,"about_ca_system_score_gemma":0.0010594401,"threshold_uncertainty_score":0.03556508},"labels":[],"label_agreement":null},{"id":"W2059121057","doi":"10.5539/jfr.v1n1p48","title":"Finite Element Modeling and Physical Property Estimation of Rheological Food Objects","year":2012,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Dynamics and Control of Mechanical Systems","field":"Engineering","cited_by":10,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"Ritsumeikan Global Innovation Research Organization, Ritsumeikan University; Ritsumeikan University","keywords":"Rheology; Deformation (meteorology); Finite element method; Residual; Materials science; Mechanics; Constitutive equation; Nonlinear system; Computer science; Structural engineering; Composite material; Algorithm; Engineering; Physics","score_opus":0.06410041296081058,"score_gpt":0.30863326604895797,"score_spread":0.24453285308814737,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2059121057","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":[0.04715323,0.00009157309,0.9498026,0.00004919889,0.00001565312,0.000047773734,0.00007211527,0.0002847124,0.0024830762],"genre_scores_gemma":[0.68267107,0.0002633411,0.31093106,0.00003337184,0.000007723714,0.00029362444,0.0002657583,0.00007911753,0.0054549812],"study_design_codex":"simulation_or_modeling","study_design_gemma":"simulation_or_modeling","domain_scores_codex":[0.9998242,0.000050496787,0.000013825133,0.00003214758,0.0000681497,0.000011113299],"domain_scores_gemma":[0.99979585,0.00008149191,0.000027041004,0.00003736448,0.000050958217,0.000007256876],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00035582646,0.00037495876,0.00037483743,0.00044812288,0.00018751704,0.0005115531,0.00072667934,0.0010079915,0.0011358454],"category_scores_gemma":[0.0007795904,0.0003541734,0.000431314,0.0002337475,0.0003492476,0.00062626135,0.00029312682,0.00033196248,0.00040567646],"study_design_candidate":"simulation_or_modeling","study_design_consensus":"simulation_or_modeling","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000040367053,0.0000511808,0.00064645865,0.000060272083,0.000015292555,0.000083520295,0.00009255104,0.9364095,0.036669493,0.0027641351,0.00016044239,0.023006814],"study_design_scores_gemma":[0.0000014199293,0.0000097873235,0.00013432292,0.0000027206113,0.0000016610982,0.000011402877,0.0000058977707,0.9966007,0.002571191,0.00018721292,0.00047085123,0.0000029084172],"about_ca_topic_score_codex":0.0018376261,"about_ca_topic_score_gemma":0.0014829534,"teacher_disagreement_score":0.0018376261,"about_ca_system_score_codex":0.00024190973,"about_ca_system_score_gemma":0.00040549625,"threshold_uncertainty_score":0.003799796},"labels":[],"label_agreement":null},{"id":"W2060861811","doi":"10.5539/jfr.v2n5p143","title":"Influence of Growing Location on the Phytochemical Content of Pecan (Carya illinoinensis) Oil","year":2013,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Nuts composition and effects","field":"Nursing","cited_by":13,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"Consejo Nacional de Ciencia y Tecnología; Instituto Politécnico Nacional","keywords":"Phytochemical; Polyphenol; Food science; Botany; Chemistry; Horticulture; Composition (language); Biology; Antioxidant; Biochemistry","score_opus":0.09111470700521525,"score_gpt":0.3424421757259977,"score_spread":0.2513274687207825,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2060861811","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":[0.9997576,0.000056258075,0.000028590857,0.000004127298,0.0000010914174,0.0000014112438,0.000035731515,0.000001420397,0.00011384219],"genre_scores_gemma":[0.9989827,0.00008935338,0.00016225791,0.000010901477,0.0000013186506,0.0000048404736,0.00012396545,0.00000410571,0.00062050926],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.9999113,0.000015240362,0.000004903744,0.00004293245,0.000011626065,0.000013939457],"domain_scores_gemma":[0.99971014,0.00008872123,0.00008588919,0.000018888253,0.000038259823,0.00005809132],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00010972506,0.00018560479,0.00018250282,0.0002190973,0.00021330692,0.00035915617,0.000107548236,0.00011544093,0.0009416618],"category_scores_gemma":[0.00025374987,0.00011021173,0.00013316936,0.00019934252,0.00014926415,0.00016789381,0.00018680765,0.00020510466,0.00011856526],"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":[0.003060064,0.00039795027,0.1710015,0.000079686586,0.000081622675,0.00032279408,0.000489901,0.00014616949,0.81705093,0.000041775227,0.000076251185,0.0072514163],"study_design_scores_gemma":[0.0000068448544,0.00042551526,0.9816766,0.0000043667037,0.000034043605,0.000058295118,0.00034177912,0.00015895827,0.016912308,0.000011141649,0.00036510348,0.0000050724702],"about_ca_topic_score_codex":0.006486167,"about_ca_topic_score_gemma":0.014502168,"teacher_disagreement_score":0.006486167,"about_ca_system_score_codex":0.00027378718,"about_ca_system_score_gemma":0.00013809427,"threshold_uncertainty_score":0.012896836},"labels":[],"label_agreement":null},{"id":"W2062052149","doi":"10.5539/jfr.v2n5p24","title":"Improvement Quality and Shelf Life Assessment of Minimally Processed Apples by Use of Protein Coatings","year":2013,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Postharvest Quality and Shelf Life Management","field":"Agricultural and Biological Sciences","cited_by":5,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Food science; Browning; Shelf life; Chemistry; Coating; Lightness; Horticulture; Biology","score_opus":0.18916693951749528,"score_gpt":0.3803766139758288,"score_spread":0.1912096744583335,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2062052149","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":[0.9960452,0.0023356408,0.0009229691,0.000021063368,0.000014516263,0.000019846944,0.00014951536,0.000011829538,0.00047941515],"genre_scores_gemma":[0.9926658,0.0016159805,0.003883518,0.000046178826,0.000008792378,0.000028169707,0.00044203651,0.000015628762,0.0012939654],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9997849,0.000027485034,0.000019102108,0.000046724825,0.00009558544,0.000026217502],"domain_scores_gemma":[0.9997578,0.000026692498,0.00007111967,0.0000128099,0.00010440494,0.000027066342],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00027125908,0.0003666418,0.00037909517,0.00027660478,0.00015895934,0.00053652155,0.00017627304,0.00029646035,0.00063136226],"category_scores_gemma":[0.0003188535,0.00014793746,0.0003666967,0.00025183495,0.00012512317,0.00030304273,0.00020985828,0.0003713656,0.00014722062],"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":[0.0001664467,0.00003112887,0.0012663334,0.00007860909,0.000009968647,0.000033682903,0.000037971568,0.000045860408,0.996145,0.000008325526,0.0000149299,0.002161709],"study_design_scores_gemma":[0.0000088354045,0.0025166222,0.082260445,0.00004376607,0.00011105594,0.0002631457,0.00020318484,0.0010809065,0.91144687,0.000031739328,0.002008926,0.000024578512],"about_ca_topic_score_codex":0.00070735713,"about_ca_topic_score_gemma":0.0012327295,"teacher_disagreement_score":0.00070735713,"about_ca_system_score_codex":0.00017160313,"about_ca_system_score_gemma":0.00013295696,"threshold_uncertainty_score":0.0021120906},"labels":[],"label_agreement":null},{"id":"W2062586530","doi":"10.5539/jfr.v2n5p34","title":"Identification of the Compounds Responsible for the Sweat-Like Odor in Hop (Humulus lupulus L.) Volatile Oil","year":2013,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Hops Chemistry and Applications","field":"Pharmacology, Toxicology and Pharmaceutics","cited_by":5,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Odor; Chemistry; Aroma; Humulus lupulus; Hop (telecommunications); Chromatography; Food science; Organic chemistry","score_opus":0.23696666961365742,"score_gpt":0.5048384771549806,"score_spread":0.2678718075413232,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2062586530","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":[0.9970926,0.00061243045,0.0011296426,0.000027615632,0.000007483179,0.000019201276,0.00055502297,0.00002493399,0.0005310429],"genre_scores_gemma":[0.99370086,0.00040777755,0.0031782018,0.000082777435,0.000012687457,0.00002865386,0.0011306287,0.000015496802,0.0014429849],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99996376,0.0000041594044,0.0000020831908,0.000010783428,0.00000855485,0.000010630348],"domain_scores_gemma":[0.99993885,0.00001237633,0.000016763228,0.0000030522663,0.000013345631,0.000015515698],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000046167264,0.00027071574,0.00016902416,0.00051707873,0.00015769889,0.00019781812,0.00008108091,0.00017839628,0.00052085053],"category_scores_gemma":[0.000076508,0.00007100599,0.00021513968,0.00025884045,0.00013387458,0.00018172905,0.00018786566,0.00019638683,0.00015123823],"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":[0.0000685902,0.000009997947,0.00077791023,0.000020182602,0.000003607718,0.00010630095,0.000012843459,0.00001738411,0.9979188,0.000014968172,0.000007119132,0.0010423423],"study_design_scores_gemma":[0.000009909713,0.00043901807,0.10614195,0.000009201094,0.00003283745,0.0006185588,0.00016779418,0.00060099433,0.89049757,0.000079920406,0.001386375,0.000015956164],"about_ca_topic_score_codex":0.0008065822,"about_ca_topic_score_gemma":0.0008519024,"teacher_disagreement_score":0.0008065822,"about_ca_system_score_codex":0.00011724512,"about_ca_system_score_gemma":0.00014841728,"threshold_uncertainty_score":0.0017424226},"labels":[],"label_agreement":null},{"id":"W2062632501","doi":"10.5539/jfr.v3n4p26","title":"Phytochemicals Content in Italian Garlic Bulb (Allium sativum L.) Varieties","year":2014,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Garlic and Onion Studies","field":"Agricultural and Biological Sciences","cited_by":25,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"Ministero delle Politiche Agricole Alimentari e Forestali","keywords":"Carotenoid; Allium sativum; Phytochemical; Ascorbic acid; Bulb; Vitamin C; Food science; Antioxidant; Cultivar; Chemistry; DPPH; Myricetin; Horticulture; Allium; Botany; Biology; Flavonoid; Biochemistry","score_opus":0.22496786142348243,"score_gpt":0.33426555030061617,"score_spread":0.10929768887713373,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2062632501","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":[0.9991617,0.00022310439,0.00003782485,0.000008235948,0.0000017899574,0.0000024346275,0.00022169756,0.000009604586,0.0003336738],"genre_scores_gemma":[0.9975847,0.00020742448,0.0001901402,0.00002386616,0.000003516695,0.000009508951,0.0011647422,0.000012493952,0.0008035253],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998852,0.000018392864,0.000012857457,0.00003988526,0.000022380966,0.000021213955],"domain_scores_gemma":[0.9998246,0.000030694355,0.000059944196,0.000018147342,0.000028467884,0.000038208298],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00013719901,0.00037968162,0.00026924367,0.0013941207,0.0002625185,0.00047108255,0.000118763164,0.0002231943,0.00075809186],"category_scores_gemma":[0.00017671565,0.00014971814,0.00030799754,0.00078219903,0.00023905924,0.00013114505,0.00025179944,0.00022359025,0.0001725775],"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":[0.00090933277,0.00008710396,0.038084965,0.00011758356,0.00007613582,0.00020748016,0.0004193645,0.00009373104,0.95488364,0.00004868907,0.00006030409,0.0050116535],"study_design_scores_gemma":[0.00001090694,0.00035487206,0.96797514,0.000009436416,0.00008082544,0.00024585417,0.00021816815,0.000100403726,0.030202523,0.00002162214,0.0007691268,0.000011134891],"about_ca_topic_score_codex":0.002989746,"about_ca_topic_score_gemma":0.0040322575,"teacher_disagreement_score":0.002989746,"about_ca_system_score_codex":0.0003489073,"about_ca_system_score_gemma":0.00009120601,"threshold_uncertainty_score":0.0059446692},"labels":[],"label_agreement":null},{"id":"W2062915032","doi":"10.5539/jfr.v2n2p55","title":"Proteolytic Activity in Actomyosinfrom Mantle and Fin of Squid (Illexargentinus) Stored at 2-4°C. Influence on the Physicochemical and Functional Properties of the Protein","year":2013,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":5,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"Fondo para la Investigación Científica y Tecnológica; Comisión de Investigaciones Científicas; Universidad Nacional de Mar del Plata","keywords":"Chemistry; PMSF; Protease; Autolysis (biology); Emulsion; Biochemistry; Pepstatin; Proteolytic enzymes; Chromatography; Biophysics; Molecular biology; Enzyme; Biology","score_opus":0.09536757237799784,"score_gpt":0.2581885877390009,"score_spread":0.16282101536100305,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2062915032","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":[0.9970131,0.0015562758,0.0002717354,0.00003559094,0.000016575872,0.000009034373,0.0004915329,0.000010292498,0.00059590396],"genre_scores_gemma":[0.99224734,0.0009061582,0.000914165,0.00007123555,0.00002424932,0.000034196764,0.0026407149,0.000013277751,0.0031487586],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999232,0.000007891939,0.000008474733,0.000021730079,0.000022391701,0.00001631439],"domain_scores_gemma":[0.9998648,0.00001610064,0.00005100671,0.000007862616,0.000027052902,0.000033088207],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000158427,0.00033508905,0.00016463445,0.00022362737,0.00014967775,0.0002978494,0.000108033186,0.00017445316,0.00092850067],"category_scores_gemma":[0.0001967739,0.00010386442,0.00020481151,0.00016986382,0.00013883853,0.00018809042,0.00013502328,0.00029921214,0.0002176245],"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":[0.0002841263,0.000017624256,0.0012313069,0.000053408665,0.0000104144765,0.00007408747,0.00004525975,0.000014260882,0.9972223,0.000014444888,0.00002440749,0.0010083104],"study_design_scores_gemma":[0.000025162679,0.0015515501,0.25404075,0.00006132965,0.00010041102,0.00089202606,0.00018411175,0.0005583652,0.7387928,0.000063003936,0.0037089218,0.000021558484],"about_ca_topic_score_codex":0.0012645737,"about_ca_topic_score_gemma":0.0019173267,"teacher_disagreement_score":0.0012645737,"about_ca_system_score_codex":0.00019256523,"about_ca_system_score_gemma":0.00015422847,"threshold_uncertainty_score":0.0031061172},"labels":[],"label_agreement":null},{"id":"W2064809198","doi":"10.5539/jfr.v2n6p55","title":"Optimization of the Rheological and Sensory Properties of Stirred Yogurt as Affected by Chemical Composition and Heat Treatment of Buffalo Milk","year":2013,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Sensory Analysis and Statistical Methods","field":"Agricultural and Biological Sciences","cited_by":6,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Food science; Rheology; Casein; Chemistry; Whey protein; Sensory analysis; Total dissolved solids; Composition (language); Apparent viscosity; Sensory system; Lactic acid; Materials science; Biology; Bacteria","score_opus":0.10295619044032453,"score_gpt":0.32547975497303017,"score_spread":0.22252356453270564,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2064809198","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":[0.99879044,0.0004202029,0.00048070648,0.000014677478,0.0000062957924,0.00001404664,0.00008316222,0.000010731731,0.00017971882],"genre_scores_gemma":[0.9963111,0.00049286155,0.002168929,0.000021603235,0.000005803994,0.000043606782,0.00023217515,0.000019484796,0.000704263],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.999826,0.000044785054,0.000016185611,0.000040860483,0.000044143315,0.0000280413],"domain_scores_gemma":[0.9998894,0.00002600042,0.00003063329,0.00000527228,0.00002808475,0.000020523292],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0003491607,0.00028256455,0.00043824877,0.00018925848,0.00014126566,0.0003862169,0.00016272446,0.00018387818,0.00065462396],"category_scores_gemma":[0.00038322984,0.00015313776,0.00025284328,0.00025050898,0.00014376413,0.00020891057,0.0001749564,0.0003156087,0.00014297193],"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":[0.00028045138,0.000029918489,0.00024821318,0.000027532516,0.000005983675,0.000011368847,0.000016030563,0.00006596178,0.9986166,0.0000061025303,0.000006882053,0.0006848806],"study_design_scores_gemma":[0.00002110396,0.00093851844,0.018619206,0.000010220033,0.000056476056,0.000027474402,0.000058437083,0.001626284,0.97804374,0.000009844287,0.0005763481,0.000012395475],"about_ca_topic_score_codex":0.0009441867,"about_ca_topic_score_gemma":0.0013558678,"teacher_disagreement_score":0.0009441867,"about_ca_system_score_codex":0.00018394674,"about_ca_system_score_gemma":0.00014543135,"threshold_uncertainty_score":0.0021899939},"labels":[],"label_agreement":null},{"id":"W2065703573","doi":"10.5539/jfr.v2n2p83","title":"Bioavailability of Essential Minerals from Staples Commonly Consumed in the Tropics","year":2013,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Cassava research and cyanide","field":"Agricultural and Biological Sciences","cited_by":7,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Bioavailability; Chemistry; Food science; Cucurbita pepo; Zinc; Magnesium; Animal science; Botany; Biology","score_opus":0.1049578655895379,"score_gpt":0.3346699358146002,"score_spread":0.2297120702250623,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2065703573","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":[0.99747187,0.0013304766,0.000207953,0.000033630993,0.0000067679516,0.000007518731,0.00030404972,0.0000065185836,0.00063112716],"genre_scores_gemma":[0.994753,0.0014999929,0.0010944525,0.00007940526,0.0000073442857,0.000009131302,0.00036815126,0.0000096326285,0.0021788548],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.9999435,0.000009432481,0.00000432769,0.000013394272,0.000018990026,0.000010417074],"domain_scores_gemma":[0.99986446,0.000019864878,0.00004732371,0.0000066085195,0.000037933954,0.000023851222],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00010170662,0.00027829697,0.00023627274,0.00045912797,0.00020063156,0.00030031241,0.00009644769,0.00025710202,0.0012430465],"category_scores_gemma":[0.0001683194,0.00015387108,0.00013733369,0.00027488888,0.00014092594,0.00015187872,0.00017993721,0.00030027062,0.0001581116],"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":[0.0018525004,0.00010834069,0.014321616,0.00048394792,0.000081588136,0.0003092895,0.00023944299,0.000072482304,0.97133315,0.00005836238,0.00009110646,0.011048059],"study_design_scores_gemma":[0.00010446811,0.008535601,0.5434144,0.00024660496,0.00058187614,0.002045366,0.0021663448,0.00093687983,0.42567474,0.0002240164,0.01601523,0.00005441896],"about_ca_topic_score_codex":0.0038000692,"about_ca_topic_score_gemma":0.013377969,"teacher_disagreement_score":0.0038000692,"about_ca_system_score_codex":0.00019315773,"about_ca_system_score_gemma":0.00022873162,"threshold_uncertainty_score":0.007555902},"labels":[],"label_agreement":null},{"id":"W2065808453","doi":"10.5539/jfr.v2n6p97","title":"Optimization of the Lipase Catalyzed Production of Structured Acylglycerols With Polyunsaturated Fatty Acids Isolated From Sardine Oil","year":2013,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Fatty Acid Research and Health","field":"Nursing","cited_by":3,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Sardine; Polyunsaturated fatty acid; Chemistry; Lipase; Glycerol; Glyceride; Response surface methodology; Urea; Candida antarctica; Chromatography; Fatty acid; Organic chemistry; Enzyme; Biology","score_opus":0.037260305360675344,"score_gpt":0.3239269630185241,"score_spread":0.2866666576578487,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2065808453","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":[0.9909712,0.00062588305,0.0070788553,0.000050613893,0.000023979579,0.00006803294,0.00019168529,0.00005013756,0.0009396558],"genre_scores_gemma":[0.97956604,0.0009290428,0.016417867,0.000036143803,0.000007799073,0.00008345193,0.0006348571,0.000029385319,0.0022952403],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99977905,0.000036332527,0.000032414202,0.000051783376,0.000067424924,0.000032976375],"domain_scores_gemma":[0.99994075,0.0000086798955,0.00001713309,0.000005181035,0.000015292628,0.0000129822865],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00028057588,0.0006142521,0.0003837247,0.00018969155,0.00007631112,0.0004046361,0.00030637917,0.00029598788,0.0004503012],"category_scores_gemma":[0.00021889705,0.0001783354,0.00046746858,0.00027642975,0.00017488135,0.0002486612,0.0003418716,0.00041725373,0.00036003033],"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":[0.00006213555,0.00001865258,0.00008710279,0.000036135185,0.0000054689535,0.000032091826,0.000007780879,0.00019791379,0.9986481,0.00002188794,0.0000078745115,0.00087488536],"study_design_scores_gemma":[0.000008504962,0.00017831878,0.00084953575,0.000003826284,0.000015190638,0.000036205067,0.000013985532,0.0008860989,0.99743915,0.00000716523,0.00055729406,0.0000046511],"about_ca_topic_score_codex":0.00072229275,"about_ca_topic_score_gemma":0.0011676953,"teacher_disagreement_score":0.00072229275,"about_ca_system_score_codex":0.00031890642,"about_ca_system_score_gemma":0.00021682214,"threshold_uncertainty_score":0.0023137927},"labels":[],"label_agreement":null},{"id":"W2067238122","doi":"10.5539/jfr.v3n2p9","title":"Fatty Acid Composition of Backfat, Intermuscular, Kidney Pelvis and Heart Fat and Tail Fat of Angus Cross Steers Finished on Grass or High Grain Diets","year":2014,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Meat and Animal Product Quality","field":"Agricultural and Biological Sciences","cited_by":4,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Fatty acid; Composition (language); Animal science; Biology; Chemistry; Food science; Biochemistry","score_opus":0.08759164272562096,"score_gpt":0.3498181604148519,"score_spread":0.26222651768923094,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2067238122","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":[0.9996277,0.00003383559,0.0000614943,0.0000020832138,9.686217e-7,0.0000015676229,0.00015968,0.0000012790601,0.00011136634],"genre_scores_gemma":[0.9963271,0.00010217923,0.0004104095,0.000028296967,0.0000030334961,0.000010658586,0.0009731492,0.0000062003173,0.0021389558],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.9999504,0.000006344433,0.000005121993,0.000016445649,0.000009603298,0.000011960209],"domain_scores_gemma":[0.99984217,0.000024639403,0.000040269795,0.000006568436,0.00003144984,0.0000547887],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00010910365,0.00018554817,0.00018218011,0.0003616697,0.00019234246,0.00021677458,0.000061034225,0.0001278691,0.00088326767],"category_scores_gemma":[0.00011587824,0.00016260053,0.00014882472,0.00021247711,0.00016150899,0.00014941295,0.00011051408,0.00022409797,0.00020568866],"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":[0.0071886606,0.00018356039,0.17976405,0.00006737081,0.00014152005,0.00038789236,0.0007852068,0.00020118525,0.80345935,0.000054848508,0.00013436817,0.0076319193],"study_design_scores_gemma":[0.00001956613,0.001460404,0.97926176,0.0000091065185,0.00006385024,0.00023400661,0.00064328074,0.0003641682,0.017507827,0.000020697296,0.00040569663,0.000009565619],"about_ca_topic_score_codex":0.009693936,"about_ca_topic_score_gemma":0.016564444,"teacher_disagreement_score":0.009693936,"about_ca_system_score_codex":0.00018024012,"about_ca_system_score_gemma":0.000099795005,"threshold_uncertainty_score":0.01927507},"labels":[],"label_agreement":null},{"id":"W2067554105","doi":"10.5539/jfr.v3n6p92","title":"Effect of Variation in Food Components and Composition on the Antimicrobial Activity of Oregano and Clove Essential Oils in Broth and in a Reformulated Reduced Salt Vegetable Soup Product","year":2014,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Essential Oils and Antimicrobial Activity","field":"Agricultural and Biological Sciences","cited_by":11,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"Food Institutional Research Measure","keywords":"Food science; Antimicrobial; Chemistry; Citric acid; Composition (language); Water activity; Essential oil; Water content; Organic chemistry","score_opus":0.023945766666375292,"score_gpt":0.27625061262955575,"score_spread":0.2523048459631805,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2067554105","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":[0.9990477,0.00034934573,0.00021775677,0.000017292961,0.000008614245,0.000010680905,0.00008057577,0.0000070238393,0.00026105755],"genre_scores_gemma":[0.9973283,0.00036732835,0.0013005831,0.000030660733,0.0000048236807,0.000015478203,0.00018241651,0.000011003273,0.0007593487],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9997243,0.00007549164,0.00003263488,0.000051540756,0.0000772594,0.000038742724],"domain_scores_gemma":[0.9997049,0.00007812246,0.00009391902,0.000018689816,0.000053488704,0.00005085261],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0002517699,0.0003365714,0.00021758633,0.00019484936,0.00009329981,0.0003492015,0.00016174663,0.00020726441,0.0006834112],"category_scores_gemma":[0.0004854137,0.00013651505,0.00021539709,0.00022194884,0.00019703616,0.00024840908,0.0002617345,0.00035238234,0.00013472978],"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":[0.00054537994,0.000061456114,0.00049384416,0.000038583414,0.000011142872,0.00003194772,0.000024740126,0.000070494934,0.9975561,0.000010575606,0.000008851987,0.0011468398],"study_design_scores_gemma":[0.000010186541,0.0016246913,0.007758701,0.000010656098,0.000039981733,0.000050841565,0.00006223847,0.00030137016,0.98957086,0.000008726365,0.00055200193,0.00000967809],"about_ca_topic_score_codex":0.0010235703,"about_ca_topic_score_gemma":0.0016570371,"teacher_disagreement_score":0.0010235703,"about_ca_system_score_codex":0.00017273948,"about_ca_system_score_gemma":0.00020518778,"threshold_uncertainty_score":0.0022861958},"labels":[{"model":"gemma","categories":[],"domain":null,"study_design":"bench_or_experimental","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":"agree"},{"id":"W2068328564","doi":"10.5539/jfr.v3n3p105","title":"Quantification of Essential Fatty Acids and Assessment of the Nutritional Quality Indexes of Lipids in Tilapia Alevins and Juvenile Tilapia Fish (Oreochromis niloticus)","year":2014,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Aquaculture Nutrition and Growth","field":"Agricultural and Biological Sciences","cited_by":48,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"Conselho Nacional de Desenvolvimento Científico e Tecnológico; Coordenação de Aperfeiçoamento de Pessoal de Nível Superior","keywords":"Tilapia; Polyunsaturated fatty acid; Fish oil; Oreochromis; Food science; Eicosapentaenoic acid; Linoleic acid; Biology; Animal science; Chemistry; Biochemistry; Fatty acid; Fish <Actinopterygii>; Fishery","score_opus":0.07562155832222331,"score_gpt":0.36129428811699943,"score_spread":0.2856727297947761,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2068328564","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":[0.99461573,0.0007239005,0.0024570508,0.000028151868,0.000010184328,0.000028008812,0.0010452125,0.00003374933,0.0010579391],"genre_scores_gemma":[0.9766232,0.001004293,0.013614213,0.0001003985,0.0000071581085,0.00021200858,0.0024680041,0.000026437247,0.0059443377],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.9999014,0.000006843956,0.000014221636,0.00003307541,0.000025342726,0.00001909732],"domain_scores_gemma":[0.999851,0.000011857334,0.00006062846,0.000007608433,0.000044053326,0.000024763931],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00015342994,0.00026624653,0.0001755873,0.0006475183,0.00019926614,0.0001900944,0.000093982206,0.00021316622,0.00072414294],"category_scores_gemma":[0.0001576129,0.00015906653,0.0001877541,0.00040130308,0.00018074007,0.0001801111,0.00021890894,0.00027031856,0.00015177911],"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":[0.00021267324,0.000011240343,0.0040762858,0.000060787268,0.0000076083097,0.00004151943,0.00007860855,0.000041873493,0.99356705,0.000038367125,0.000023404244,0.0018405933],"study_design_scores_gemma":[0.000040548293,0.00090875424,0.2812868,0.000048686637,0.000114443996,0.00055444596,0.0005536824,0.0014373349,0.7104026,0.00027292126,0.004342127,0.00003771005],"about_ca_topic_score_codex":0.0022988413,"about_ca_topic_score_gemma":0.004218533,"teacher_disagreement_score":0.0022988413,"about_ca_system_score_codex":0.00024843254,"about_ca_system_score_gemma":0.00022777972,"threshold_uncertainty_score":0.0045709014},"labels":[],"label_agreement":null},{"id":"W2068389654","doi":"10.5539/jfr.v3n4p3","title":"Novel Neuroprotective Formulations Based on St. John’s Wort Extract","year":2014,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Natural Compound Pharmacology Studies","field":"Agricultural and Biological Sciences","cited_by":3,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"Ministério da Ciência e Tecnologia","keywords":"Neuroprotection; Nanotechnology; Solid lipid nanoparticle; Drug delivery; Chemistry; Pharmacology; In vivo; Materials science; Medicine; Biology; Biotechnology","score_opus":0.1387471846925819,"score_gpt":0.37574913760352485,"score_spread":0.23700195291094295,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2068389654","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":[0.8716598,0.087388456,0.013973774,0.00084507477,0.0007905086,0.00051357027,0.0007264939,0.00031549152,0.023786886],"genre_scores_gemma":[0.94454426,0.035790462,0.0081510525,0.0003183067,0.00017270274,0.0002099197,0.00038439958,0.000024964016,0.010403946],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99997437,0.0000036898637,0.0000022239349,0.000005904505,0.000008994156,0.000004872571],"domain_scores_gemma":[0.9999871,0.0000025964143,0.000004119967,5.6382993e-7,0.0000025062418,0.0000030716665],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00005630602,0.0003854467,0.00033711185,0.0003560372,0.00011114034,0.00015004787,0.000113108224,0.00022625741,0.0019692632],"category_scores_gemma":[0.00004856536,0.00006999875,0.00021171915,0.0001568492,0.00012135266,0.0002463735,0.00012115056,0.00038173306,0.00034053435],"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":[0.0005211335,0.000249875,0.00005844893,0.0012484323,0.00003466424,0.00029742633,0.00004892742,0.0001670399,0.9360615,0.0009351597,0.0009230465,0.05945435],"study_design_scores_gemma":[0.00025919828,0.006270204,0.0036505146,0.00020156702,0.00022005617,0.0011302427,0.00007724889,0.0012407241,0.94256955,0.0004150736,0.043936968,0.000028607754],"about_ca_topic_score_codex":0.0003126829,"about_ca_topic_score_gemma":0.00088004005,"teacher_disagreement_score":0.0019692632,"about_ca_system_score_codex":0.000103397295,"about_ca_system_score_gemma":0.00013036579,"threshold_uncertainty_score":0.006587863},"labels":[],"label_agreement":null},{"id":"W2068713829","doi":"10.5539/jfr.v3n2p107","title":"Risk Assessment of Heavy Metals and Pesticides in Honey From Sicily (Italy)","year":2014,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Bee Products Chemical Analysis","field":"Agricultural and Biological Sciences","cited_by":36,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Pesticide; Eucalyptus; Nectar; Chemistry; Heavy metals; Contamination; Toxicology; Environmental chemistry; Ceratonia siliqua; Food science; Animal science; Horticulture; Biology; Botany; Agronomy; Pollen; Ecology","score_opus":0.06385902350654779,"score_gpt":0.33715865650311,"score_spread":0.27329963299656224,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2068713829","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":[0.9975159,0.0007397653,0.00029157702,0.000031138436,0.00000962804,0.000023015375,0.00036719482,0.000010449405,0.0010113837],"genre_scores_gemma":[0.99556965,0.0007899986,0.0014490569,0.00009319086,0.000012456759,0.00002297012,0.0010066102,0.000008840901,0.0010472445],"study_design_codex":"observational","study_design_gemma":"observational","domain_scores_codex":[0.9997038,0.00005056178,0.000022109269,0.000067977664,0.00013172926,0.00002380372],"domain_scores_gemma":[0.99983716,0.000020219491,0.000059286533,0.00001203581,0.000059929975,0.000011389138],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00029759112,0.00048783666,0.00024867972,0.0017918437,0.00030477278,0.0006886799,0.00025610873,0.0005176917,0.0005586575],"category_scores_gemma":[0.00028147615,0.0001962863,0.00030184697,0.0006402627,0.0002689517,0.0000972292,0.00036342134,0.0002076054,0.00017141228],"study_design_candidate":"observational","study_design_consensus":"observational","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00037613374,0.00022520736,0.7926813,0.00048238251,0.0002749411,0.0014381361,0.0010370985,0.000830527,0.13892074,0.00012385643,0.0014319004,0.062177863],"study_design_scores_gemma":[0.0000057427924,0.0001832072,0.99374735,0.000025417747,0.000054691733,0.000577085,0.0002195442,0.00046592584,0.0032962428,0.000015618778,0.0014035488,0.0000055907153],"about_ca_topic_score_codex":0.009950756,"about_ca_topic_score_gemma":0.02077562,"teacher_disagreement_score":0.009950756,"about_ca_system_score_codex":0.00029466845,"about_ca_system_score_gemma":0.00021544308,"threshold_uncertainty_score":0.019785702},"labels":[],"label_agreement":null},{"id":"W2069731042","doi":"10.5539/jfr.v4n1p10","title":"Role of Probiotics Against Mycotoxins and Their Deleterious Effects","year":2014,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Mycotoxins in Agriculture and Food","field":"Agricultural and Biological Sciences","cited_by":34,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"Ministero dell’Istruzione, dell’Università e della Ricerca","keywords":"Mycotoxin; Probiotic; Aflatoxin; Ochratoxin A; Biology; Patulin; Zearalenone; Food science; Microbiology; Feces; Bacteria","score_opus":0.01962343377344077,"score_gpt":0.24819758996678856,"score_spread":0.22857415619334778,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2069731042","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":[0.15663946,0.8270709,0.002758746,0.0035862918,0.00077797833,0.00008801142,0.00020895287,0.000093493094,0.008776156],"genre_scores_gemma":[0.6833409,0.30120394,0.0033564875,0.0016287471,0.00085275614,0.000120378536,0.00026879518,0.000022869739,0.009205095],"study_design_codex":"design_other","study_design_gemma":"systematic_review","domain_scores_codex":[0.9996666,0.0001303239,0.000018970359,0.00003846167,0.000082997525,0.00006273568],"domain_scores_gemma":[0.9997199,0.00004576221,0.00007393098,0.000009802184,0.00008434926,0.000066277884],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00035377132,0.0005129231,0.00061016914,0.00041194193,0.00022571185,0.00082035374,0.00026079293,0.0010979297,0.001478649],"category_scores_gemma":[0.00041620835,0.00011673798,0.00033317678,0.00022532437,0.00031968782,0.0002549561,0.0004778172,0.00063831266,0.00036901244],"study_design_candidate":"systematic_review","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":[0.0027062937,0.0012775259,0.016364621,0.009816713,0.0005886609,0.0030002142,0.00082283246,0.00087156805,0.44429857,0.008174268,0.006141893,0.5059368],"study_design_scores_gemma":[0.00058279745,0.021216577,0.18250997,0.005040626,0.0014755762,0.012387077,0.0023331693,0.0039831367,0.19167365,0.017231323,0.5613552,0.00021094274],"about_ca_topic_score_codex":0.00047722727,"about_ca_topic_score_gemma":0.00034923013,"teacher_disagreement_score":0.001478649,"about_ca_system_score_codex":0.00019073568,"about_ca_system_score_gemma":0.00034426732,"threshold_uncertainty_score":0.00494653},"labels":[],"label_agreement":null},{"id":"W2071570052","doi":"10.5539/jfr.v2n2p49","title":"Characterization of Nicotianamine Isolated from Soybeans","year":2013,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Protein Hydrolysis and Bioactive Peptides","field":"Biochemistry, Genetics and Molecular Biology","cited_by":3,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Chemistry; Amino acid; Biochemistry; Amino acid analysis; Adduct; Organic chemistry","score_opus":0.02772706499981034,"score_gpt":0.2972875368979525,"score_spread":0.26956047189814214,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2071570052","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":[0.9908311,0.0023091156,0.003318583,0.00010158612,0.000022123568,0.000039468836,0.0012871746,0.000043923385,0.0020469173],"genre_scores_gemma":[0.984666,0.0009516338,0.0054551065,0.00010055796,0.000017013117,0.000028963175,0.004741979,0.00003850414,0.0040002284],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99994886,0.000006837587,0.0000044550857,0.000014103358,0.00001566289,0.000010148585],"domain_scores_gemma":[0.99988854,0.000016361848,0.00002375636,0.000008980185,0.00003264952,0.000029756657],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00007688927,0.00038669916,0.00020981347,0.00034456595,0.00013350515,0.00016514746,0.00013404562,0.00018545178,0.00060780445],"category_scores_gemma":[0.00018246105,0.000090395995,0.00024973202,0.00021141878,0.00011524549,0.00013237202,0.00014468346,0.0002874402,0.00030031588],"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":[0.000034324326,0.000005227946,0.00017518894,0.0000135986575,0.0000021831845,0.000047724967,0.0000108348695,0.000010243204,0.99904996,0.000010178758,0.0000051840866,0.0006354218],"study_design_scores_gemma":[0.0000181253,0.0005492926,0.034286987,0.000017371436,0.00004222622,0.00084598595,0.00011792653,0.00068069325,0.95870596,0.00009498961,0.004627184,0.000013266432],"about_ca_topic_score_codex":0.0018665243,"about_ca_topic_score_gemma":0.0019233659,"teacher_disagreement_score":0.0018665243,"about_ca_system_score_codex":0.00014043538,"about_ca_system_score_gemma":0.000138469,"threshold_uncertainty_score":0.0037112832},"labels":[],"label_agreement":null},{"id":"W2071727060","doi":"10.5539/jfr.v4n3p128","title":"Microbial Decontamination of Fresh Produce (Strawberry) Using Washing Solutions","year":2015,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Listeria monocytogenes in Food Safety","field":"Biochemistry, Genetics and Molecular Biology","cited_by":8,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"George Washington University; United States Agency for International Development","keywords":"Food science; Hand sanitizer; Human decontamination; Chemistry; Origanum; Antimicrobial; Essential oil; Waste management","score_opus":0.40672082008179306,"score_gpt":0.4447262660986384,"score_spread":0.03800544601684536,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2071727060","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":[0.99552745,0.0017223214,0.0016771079,0.00006263234,0.000032623888,0.00004036281,0.00010024018,0.000024622235,0.0008126985],"genre_scores_gemma":[0.98817796,0.0020262557,0.006963482,0.00012646522,0.000024200868,0.000048504433,0.0002692057,0.000019830257,0.0023441787],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998234,0.000025823527,0.000018427265,0.000041422612,0.000063028776,0.0000278473],"domain_scores_gemma":[0.99984384,0.00002257991,0.000060691716,0.0000113245,0.00004131961,0.000020241312],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00014288824,0.0005600447,0.00034910528,0.00021025122,0.00019071404,0.00033637474,0.00025536263,0.00028236202,0.001200635],"category_scores_gemma":[0.0002254101,0.000118314194,0.00034938595,0.00017096194,0.00013896423,0.0003131387,0.00026387456,0.00030576755,0.00023044563],"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":[0.0001016276,0.000046967147,0.0006689791,0.00017958957,0.000008835249,0.00008612669,0.000031311793,0.000042261065,0.9941573,0.000014071599,0.000023824232,0.004638952],"study_design_scores_gemma":[0.000005028761,0.0020369347,0.008481638,0.000028456416,0.00003857121,0.00022519907,0.00012899823,0.00022127255,0.9871774,0.000019132247,0.0016292899,0.000008114255],"about_ca_topic_score_codex":0.0004996984,"about_ca_topic_score_gemma":0.0015127396,"teacher_disagreement_score":0.001200635,"about_ca_system_score_codex":0.0001062963,"about_ca_system_score_gemma":0.00018279871,"threshold_uncertainty_score":0.004016578},"labels":[],"label_agreement":null},{"id":"W2071904551","doi":"10.5539/jfr.v2n3p137","title":"Phytochemicals in Edible Wild Mushrooms From Selected Areas in Kenya","year":2013,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Fungal Biology and Applications","field":"Medicine","cited_by":37,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"Jomo Kenyatta University of Agriculture and Technology","keywords":"Phytochemical; Mushroom; Gallic acid; Food science; Polyphenol; Quercetin; Pleurotus; Agaricus; Chemistry; Lentinus; Botany; Traditional medicine; Biology; Antioxidant; Biochemistry","score_opus":0.055249657960740335,"score_gpt":0.3724869520420992,"score_spread":0.31723729408135887,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2071904551","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":[0.9988249,0.00034084273,0.00005138705,0.000016754282,0.0000018993753,0.000013559662,0.00023174431,0.0000018393091,0.0005169499],"genre_scores_gemma":[0.9971328,0.00077025767,0.00056608487,0.000052577074,0.0000025938125,0.000012653227,0.00041803683,0.0000017870025,0.0010431241],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.9999603,0.0000031955203,0.0000053146464,0.000011471899,0.00001151748,0.000008047831],"domain_scores_gemma":[0.999928,0.000008290083,0.000027174829,0.0000032592864,0.000020337484,0.000012913614],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000048693353,0.00030903908,0.0002137632,0.00071868085,0.00056674413,0.0002648755,0.00009593367,0.00013529947,0.0011711004],"category_scores_gemma":[0.00011283546,0.00015863047,0.00012222143,0.0006485444,0.00025239962,0.00019366469,0.00021079501,0.00015694434,0.00013196318],"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":[0.00095857354,0.0003046352,0.38397548,0.0008030352,0.00008751803,0.0048307744,0.0031886166,0.00009630575,0.5801136,0.00013587129,0.00037165024,0.025134],"study_design_scores_gemma":[0.000011129664,0.00026278547,0.97797,0.000048403228,0.000055659093,0.0013662514,0.0036781451,0.00006703256,0.014992355,0.000024315656,0.0015131709,0.000010747777],"about_ca_topic_score_codex":0.008776329,"about_ca_topic_score_gemma":0.047239818,"teacher_disagreement_score":0.008776329,"about_ca_system_score_codex":0.00019715552,"about_ca_system_score_gemma":0.00017834798,"threshold_uncertainty_score":0.017450511},"labels":[],"label_agreement":null},{"id":"W2072937406","doi":"10.5539/jfr.v3n6p83","title":"Effect of Flaxseed Flour on Rheological Properties of Wheat Flour Dough and on Bread Characteristics","year":2014,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Food composition and properties","field":"Nursing","cited_by":27,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Farinograph; Food science; Wheat flour; Absorption of water; Chemistry; Rheology; Bread making; Dietary fiber; Materials science; Composite material","score_opus":0.07209415281769295,"score_gpt":0.34062618028334724,"score_spread":0.2685320274656543,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2072937406","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":[0.9988417,0.00061374146,0.00012788163,0.00002428998,0.000013449491,0.000009139293,0.000091996095,0.0000086918135,0.00026907425],"genre_scores_gemma":[0.9978752,0.0003552064,0.0005125117,0.000052374115,0.0000063110174,0.0000129553455,0.00020289222,0.000009801701,0.00097268244],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99981195,0.000039191746,0.000019250154,0.000047529546,0.000042286032,0.00003975103],"domain_scores_gemma":[0.99966955,0.00006955515,0.000082142535,0.000017376586,0.000055022912,0.000106343745],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0002079991,0.00052035507,0.00035367825,0.00017596457,0.00016415743,0.00035296349,0.00014130985,0.00026094215,0.0010794079],"category_scores_gemma":[0.00039630025,0.0001872576,0.00030016073,0.000210011,0.0002311692,0.00027123658,0.00019513196,0.0006359845,0.00013803055],"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":[0.0023841576,0.0002432018,0.0007583661,0.00009100145,0.000029140174,0.000052814925,0.000071842194,0.00005305669,0.9942972,0.000015070624,0.000029924273,0.0019742225],"study_design_scores_gemma":[0.00007770462,0.006496866,0.06492343,0.000028390026,0.0001425798,0.000096941825,0.00021817861,0.00060596614,0.9260865,0.00003471297,0.0012611377,0.000027589764],"about_ca_topic_score_codex":0.0015673976,"about_ca_topic_score_gemma":0.0029319546,"teacher_disagreement_score":0.0015673976,"about_ca_system_score_codex":0.00020641048,"about_ca_system_score_gemma":0.00014558758,"threshold_uncertainty_score":0.0036109686},"labels":[],"label_agreement":null},{"id":"W2073653879","doi":"10.5539/jfr.v1n4p218","title":"Nutritive Value and Sensory Evaluation of Airline Breakfast","year":2012,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Nutritional Studies and Diet","field":"Medicine","cited_by":1,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Palatability; Meal; Micronutrient; Food science; Taste; Medicine; Animal science; Toxicology; Environmental health; Biology","score_opus":0.2547779314107672,"score_gpt":0.47547634926108817,"score_spread":0.22069841785032096,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2073653879","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":[0.9982299,0.00034970802,0.000107661624,0.000016417853,0.000010813667,0.000015987127,0.00018797841,0.000003715596,0.0010778424],"genre_scores_gemma":[0.9973183,0.0003320639,0.00051558553,0.000054392087,0.000008057399,0.000015673855,0.00031774177,0.000003593327,0.0014344776],"study_design_codex":"observational","study_design_gemma":"observational","domain_scores_codex":[0.9998229,0.0000408355,0.000015178965,0.000026904396,0.00007160698,0.000022651777],"domain_scores_gemma":[0.9997253,0.00004297329,0.00009141034,0.000011198626,0.00009668373,0.000032476382],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00034226128,0.0003070573,0.00014927695,0.00049472135,0.0003667958,0.00054556545,0.00014563465,0.00025202954,0.0038648797],"category_scores_gemma":[0.00039385256,0.00009043549,0.0003125285,0.00048560766,0.00017633963,0.00029275173,0.00026136893,0.0003443051,0.00029586768],"study_design_candidate":"observational","study_design_consensus":"observational","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.008795629,0.0014634603,0.60039335,0.0019753152,0.00048061952,0.0014093615,0.002481985,0.00043271232,0.29402664,0.00018241981,0.000993763,0.08736474],"study_design_scores_gemma":[0.000015145234,0.0033792802,0.9774459,0.00005215032,0.000059382062,0.0005366995,0.0012447928,0.00012278532,0.015990695,0.00004107231,0.0010922336,0.000019821704],"about_ca_topic_score_codex":0.002330424,"about_ca_topic_score_gemma":0.0037015353,"teacher_disagreement_score":0.0038648797,"about_ca_system_score_codex":0.0002551594,"about_ca_system_score_gemma":0.00012771325,"threshold_uncertainty_score":0.01292932},"labels":[],"label_agreement":null},{"id":"W2074549649","doi":"10.5539/jfr.v3n2p35","title":"The Ability of Lactobacillus rhamnosus in Solution, Spray-Dried or Lyophilized to Bind Aflatoxin B1","year":2014,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Mycotoxins in Agriculture and Food","field":"Agricultural and Biological Sciences","cited_by":20,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"Fundação de Amparo à Pesquisa do Estado de São Paulo","keywords":"Lactobacillus rhamnosus; Aflatoxin; Chemistry; Bioavailability; Lactic acid; Freeze-drying; Food science; Spray drying; Lactobacillus; Chromatography; Bacteria; Biology; Pharmacology","score_opus":0.07969534292739161,"score_gpt":0.3296050427013875,"score_spread":0.2499096997739959,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2074549649","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":[0.9955409,0.0014458844,0.0016399961,0.0000722745,0.000013739595,0.000015979545,0.00013558024,0.000018725537,0.0011168293],"genre_scores_gemma":[0.9914818,0.00086190307,0.0035266883,0.000056834444,0.0000068548393,0.000021127182,0.0005983249,0.0000126567575,0.0034338292],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99977094,0.00006660112,0.000021329346,0.000029506698,0.000061833976,0.00004972259],"domain_scores_gemma":[0.999923,0.000020501308,0.000021680064,0.0000074324353,0.000015814016,0.000011471012],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00020248437,0.00029580112,0.0002179688,0.00010719072,0.000118271775,0.0001695562,0.00016042034,0.0001929786,0.00082015985],"category_scores_gemma":[0.00022387077,0.00012647711,0.00018715212,0.00012719503,0.00012117968,0.00014216048,0.00029277435,0.00023868162,0.0002712472],"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":[0.00007078666,0.00002435244,0.00011476787,0.000033756336,0.0000046655077,0.00001549715,0.000016805641,0.000043812783,0.9986701,0.000020001378,0.000018505063,0.0009668397],"study_design_scores_gemma":[0.000006364723,0.0007264706,0.0024968844,0.000009078817,0.00001599083,0.00014226683,0.000050461327,0.0004262178,0.9948113,0.000017646518,0.0012909485,0.000006332827],"about_ca_topic_score_codex":0.0016726211,"about_ca_topic_score_gemma":0.001645697,"teacher_disagreement_score":0.0016726211,"about_ca_system_score_codex":0.00011488461,"about_ca_system_score_gemma":0.00018101066,"threshold_uncertainty_score":0.0033257604},"labels":[],"label_agreement":null},{"id":"W2075045669","doi":"10.5539/jfr.v2n3p11","title":"The Association Between Ready-to-Eat Cereal Consumption, Nutrient Intakes of the Canadian Population 12 Years and Older and Body Weight Measures: Results From a Nationally Representative Canadian Population","year":2013,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Nutritional Studies and Diet","field":"Medicine","cited_by":7,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":true,"ca_institutions":"","funders":"","keywords":"Overweight; Micronutrient; Medicine; Body mass index; Nutrient; Population; Environmental health; Obesity; Demography; Consumption (sociology); Food group; Animal science; Gerontology; Biology; Internal medicine","score_opus":0.06546642913474095,"score_gpt":0.34106277672993346,"score_spread":0.2755963475951925,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2075045669","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":[0.9754195,0.0012421589,0.00018687684,0.0003405178,0.000023069993,0.00009000332,0.019821245,0.000018712963,0.00285791],"genre_scores_gemma":[0.98608714,0.0014047578,0.0006884115,0.00019548147,0.000014783526,0.00006785703,0.009890216,0.000010121467,0.0016410702],"study_design_codex":"observational","study_design_gemma":"observational","domain_scores_codex":[0.99941015,0.00002633505,0.00003544289,0.00009506489,0.0003183399,0.00011469968],"domain_scores_gemma":[0.99913377,0.000029484632,0.00012449297,0.000024528503,0.0005352326,0.00015249736],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0007275382,0.00040385788,0.00038613594,0.0014186909,0.0019459317,0.00068647007,0.0008133255,0.00038254252,0.0019097505],"category_scores_gemma":[0.0011489093,0.00037461627,0.00072381354,0.0038250596,0.00039184262,0.00028248725,0.0005699242,0.00045992562,0.0002895664],"study_design_candidate":"observational","study_design_consensus":"observational","about_ca_topic_candidate":true,"about_ca_topic_consensus":true,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00010814865,0.000033202785,0.9915113,0.00010630861,0.00015725454,0.00005017905,0.00037113787,0.00006440089,0.00027183717,0.000035904122,0.00236058,0.004929695],"study_design_scores_gemma":[0.0000057869497,0.000012368037,0.9990038,0.000010313697,0.000034089564,0.000019868023,0.00022369524,0.0000438874,0.000024391076,0.0000050243575,0.0006117156,0.0000050532853],"about_ca_topic_score_codex":0.99278766,"about_ca_topic_score_gemma":0.9951692,"teacher_disagreement_score":0.0087231025,"about_ca_system_score_codex":0.0087231025,"about_ca_system_score_gemma":0.012521191,"threshold_uncertainty_score":0.063290775},"labels":[],"label_agreement":null},{"id":"W2075924254","doi":"10.5539/jfr.v1n4p35","title":"Increase of Glutathione by Listeria monocytogenesscott A Cmremr When It Is Challenged by Gallic Acid and Nisin","year":2012,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Essential Oils and Antimicrobial Activity","field":"Agricultural and Biological Sciences","cited_by":4,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Gallic acid; Nisin; Chemistry; Listeria monocytogenes; Lipid peroxidation; Glutathione; TBARS; Thiobarbituric acid; Food science; Biochemistry; Microbiology; Antimicrobial; Antioxidant; Bacteria; Biology; Enzyme; Organic chemistry","score_opus":0.10300773480348656,"score_gpt":0.32517034503050607,"score_spread":0.2221626102270195,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2075924254","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":[0.99820113,0.00046664267,0.00040631957,0.000071898125,0.000021356238,0.000012277395,0.0001549028,0.000032126387,0.00063335826],"genre_scores_gemma":[0.9934203,0.0003827588,0.0018785058,0.000101269674,0.000014957962,0.00003260517,0.0007287878,0.0000187774,0.0034221278],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9996784,0.0000502455,0.000038395232,0.00006451213,0.000086875254,0.00008158303],"domain_scores_gemma":[0.9998299,0.000023421053,0.00005552591,0.000023485334,0.000030720403,0.000036828435],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00019449093,0.00054526987,0.0005473447,0.00026907402,0.00011191007,0.00040845605,0.00028599415,0.00040931883,0.0010129822],"category_scores_gemma":[0.00017375508,0.000193928,0.0003985486,0.00015887251,0.00017036585,0.00027037784,0.00038916065,0.00051289453,0.0003312521],"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":[0.00022317686,0.00005634621,0.00026172565,0.000028240987,0.000005098197,0.000049270635,0.000023503271,0.000015599531,0.99879634,0.000014725136,0.000014165833,0.0005116992],"study_design_scores_gemma":[0.000015498323,0.0026458758,0.011320341,0.000015474678,0.000026405756,0.0002521902,0.00015739721,0.00043751523,0.98427385,0.000028694905,0.00081551465,0.000011250983],"about_ca_topic_score_codex":0.0006710812,"about_ca_topic_score_gemma":0.0007437674,"teacher_disagreement_score":0.0010129822,"about_ca_system_score_codex":0.00015827616,"about_ca_system_score_gemma":0.00021210487,"threshold_uncertainty_score":0.0033887625},"labels":[],"label_agreement":null},{"id":"W2076020967","doi":"10.5539/jfr.v4n1p38","title":"Isolation of Filamentous Fungi Species Contaminating Some Nigerian Food Commodities","year":2014,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Mycotoxins in Agriculture and Food","field":"Agricultural and Biological Sciences","cited_by":36,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"University of Johannesburg; North-West University","keywords":"Penicillium; Biology; Aspergillus; Rhizopus; Aspergillus niger; Potato dextrose agar; Aspergillus flavus; Fusarium; Agar; Food science; Alternaria; Microbiology; Cladosporium; Botany; Bacteria; Fermentation","score_opus":0.07111301670331574,"score_gpt":0.28422137560806865,"score_spread":0.2131083589047529,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2076020967","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":[0.9943433,0.0009779055,0.0011223966,0.000044377248,0.000017687944,0.00012699359,0.00065083057,0.000012693769,0.0027038264],"genre_scores_gemma":[0.9880763,0.0024662549,0.006544757,0.00005475112,0.000018597368,0.0000635701,0.0009150498,0.0000054216944,0.0018551967],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.99981374,0.00001729459,0.0000281002,0.00004929181,0.000060800307,0.00003077844],"domain_scores_gemma":[0.9998534,0.000028793793,0.000052724452,0.000007719111,0.000039514478,0.000017839096],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00011932689,0.0004051501,0.000231414,0.0010842553,0.0005590684,0.0005304572,0.00013815392,0.00029435003,0.0006097171],"category_scores_gemma":[0.00028890625,0.00020853942,0.00016662067,0.0009962152,0.000211047,0.00030415595,0.00024980016,0.00020900002,0.0001955559],"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":[0.0002840631,0.00021552155,0.13066325,0.0006823086,0.000019248966,0.0078964345,0.0014801419,0.00019818683,0.8245663,0.00016090684,0.00023052645,0.033603128],"study_design_scores_gemma":[0.000018902301,0.0014777583,0.7081787,0.00040639265,0.000112771755,0.017884986,0.0068075904,0.0007134906,0.2511659,0.00031916014,0.012867608,0.000046833553],"about_ca_topic_score_codex":0.0019182422,"about_ca_topic_score_gemma":0.0038640685,"teacher_disagreement_score":0.0019182422,"about_ca_system_score_codex":0.00011440414,"about_ca_system_score_gemma":0.00024281972,"threshold_uncertainty_score":0.0038141608},"labels":[],"label_agreement":null},{"id":"W2078839150","doi":"10.5539/jfr.v3n4p101","title":"Rapid Determination of Sucrose in Fruit Juices: A New Sensitive Carbon Nanotube Paste Osmium-Polymer Mediated Biosensor","year":2014,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Electrochemical sensors and biosensors","field":"Engineering","cited_by":7,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"Vetenskapsrådet; Lunds Universitet","keywords":"Invertase; Biosensor; Sucrose; Fructose; Chemistry; Detection limit; Chromatography; Osmium; Amperometry; Nuclear chemistry; Electrode; Biochemistry; Electrochemistry; Ruthenium","score_opus":0.026468198842351517,"score_gpt":0.27302517694822337,"score_spread":0.24655697810587185,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2078839150","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":[0.7444655,0.005324246,0.24406525,0.00062658195,0.00034783265,0.000319121,0.00082072936,0.0012352642,0.002795507],"genre_scores_gemma":[0.7092052,0.0027444568,0.2808419,0.0002610467,0.0000867704,0.00025637101,0.00064370676,0.000058861307,0.0059018224],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99957126,0.00005704375,0.0000322919,0.00012323259,0.00019811883,0.000018005967],"domain_scores_gemma":[0.9998363,0.000038504495,0.000036463112,0.000010926912,0.000057659665,0.000020114196],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00028334823,0.0006145773,0.00042015762,0.00044373167,0.0001302742,0.0003187116,0.00070084335,0.000960373,0.0004460098],"category_scores_gemma":[0.00037626343,0.0002977344,0.00031953273,0.000235438,0.00024360814,0.0006119463,0.00031862865,0.00054333836,0.0003731103],"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":[0.000007877259,0.0000063105217,0.000048322127,0.000025600815,0.0000023209755,0.000022932843,0.0000034075192,0.00002670801,0.99841547,0.000020436615,0.000015321026,0.0014052661],"study_design_scores_gemma":[0.0000048299103,0.0000924331,0.0006665432,0.0000036808026,0.000009854613,0.0003418587,0.000004877271,0.0025270744,0.9954176,0.000020430823,0.0008992701,0.000011485129],"about_ca_topic_score_codex":0.000312665,"about_ca_topic_score_gemma":0.00060602865,"teacher_disagreement_score":0.000960373,"about_ca_system_score_codex":0.00028884923,"about_ca_system_score_gemma":0.00017160771,"threshold_uncertainty_score":0.0020956993},"labels":[],"label_agreement":null},{"id":"W2079445282","doi":"10.5539/jfr.v2n5p152","title":"Flaxseed Soluble Dietary Fibre Enhances Lactic Acid Bacterial Survival and Growth in Kefir and Possesses High Antioxidant Capacity","year":2013,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Microbial Metabolites in Food Biotechnology","field":"Nursing","cited_by":55,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"Carleton University","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Mucilage; Food science; Oxygen radical absorbance capacity; Chemistry; Lactic acid; Gallic acid; Antioxidant; Kefir; Probiotic; Lactobacillus acidophilus; Trolox; Bacteria; DPPH; Biochemistry; Botany; Biology","score_opus":0.05184809092269305,"score_gpt":0.3141010511397239,"score_spread":0.2622529602170309,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2079445282","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":[0.9986298,0.0008209037,0.00026439872,0.000023788762,0.000005369269,0.000004702547,0.00006013763,0.0000058635424,0.00018511896],"genre_scores_gemma":[0.9970157,0.00046063296,0.0009220407,0.00002772766,0.0000037889115,0.0000083163695,0.0002091883,0.0000048374054,0.0013476793],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998996,0.000021604923,0.000010520947,0.000022246435,0.000023358933,0.00002264388],"domain_scores_gemma":[0.99991167,0.000009940814,0.000031842996,0.0000065298304,0.000020660134,0.00001946308],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00018907164,0.00035132086,0.00027146607,0.00022019133,0.00013826463,0.00027950577,0.00011145598,0.00026580138,0.0006577389],"category_scores_gemma":[0.00013555128,0.00011278738,0.00030692908,0.000145203,0.00011226439,0.00023999467,0.00020659181,0.0002453559,0.00011318515],"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":[0.00033410906,0.00003043434,0.00041568076,0.000042372452,0.0000076210754,0.000020387939,0.000016402913,0.00001652113,0.99805415,0.000005588309,0.000005528352,0.0010512627],"study_design_scores_gemma":[0.00001765202,0.0018672143,0.038000625,0.00002627045,0.000056512006,0.00016340724,0.000120006735,0.00032142244,0.9578189,0.000018726541,0.0015786506,0.00001046559],"about_ca_topic_score_codex":0.0016452098,"about_ca_topic_score_gemma":0.0034340413,"teacher_disagreement_score":0.0016452098,"about_ca_system_score_codex":0.00021752472,"about_ca_system_score_gemma":0.00014252546,"threshold_uncertainty_score":0.0032712817},"labels":[],"label_agreement":null},{"id":"W2079895548","doi":"10.5539/jfr.v1n3p121","title":"Microwave-assisted Extraction of Ochratoxin A from Roasted Coffee Beans: An Alternative Analytical Approach","year":2012,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Mycotoxins in Agriculture and Food","field":"Agricultural and Biological Sciences","cited_by":8,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Ochratoxin A; Extraction (chemistry); Chemistry; Chromatography; High-performance liquid chromatography; Roasting; Mycotoxin; Coffee grounds; Food science","score_opus":0.15680386262277343,"score_gpt":0.36405594392681484,"score_spread":0.2072520813040414,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2079895548","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":[0.8102698,0.013103961,0.17249487,0.0003083879,0.00012132446,0.00030916915,0.00046070592,0.00036322285,0.002568532],"genre_scores_gemma":[0.85583436,0.005359782,0.13278301,0.00024824537,0.000070867965,0.00015215266,0.00043594732,0.00003945164,0.0050761225],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99966085,0.00006735911,0.00002291219,0.00010010859,0.000111131514,0.0000376462],"domain_scores_gemma":[0.99985325,0.000026422993,0.000044795284,0.000021620082,0.00003892446,0.000014905021],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0003143915,0.0005050508,0.00045314533,0.0006808041,0.00021873954,0.0003715308,0.00034210508,0.00048761748,0.00045988595],"category_scores_gemma":[0.00027894884,0.00027663432,0.0004556541,0.00038069207,0.00028038386,0.00032968345,0.00033190867,0.00046793898,0.00037203336],"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":[0.000040262898,0.000008991573,0.0000883401,0.000053713076,0.000010803117,0.000024598958,0.000007275662,0.000032557477,0.99661154,0.000024149203,0.000007968219,0.003089713],"study_design_scores_gemma":[0.000014937091,0.00037790788,0.005055255,0.000010154785,0.0000464609,0.0007847432,0.000025724448,0.001184644,0.98920095,0.00006193614,0.003203964,0.00003325862],"about_ca_topic_score_codex":0.0010286538,"about_ca_topic_score_gemma":0.0021936283,"teacher_disagreement_score":0.0010286538,"about_ca_system_score_codex":0.00032864162,"about_ca_system_score_gemma":0.00033219677,"threshold_uncertainty_score":0.0023844838},"labels":[],"label_agreement":null},{"id":"W2083260200","doi":"10.5539/jfr.v1n4p134","title":"Effect of Antioxidants on the Lipid Oxidation and Flavor of Microwave-assistant Dried Silver Carp (Hypophthalmichthys molitrix) Slices","year":2012,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Meat and Animal Product Quality","field":"Agricultural and Biological Sciences","cited_by":1,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"Central South University of Forestry and Technology; Central South University","keywords":"Silver carp; Lipid oxidation; Chemistry; Food science; Odor; Flavor; Hypophthalmichthys; Docosahexaenoic acid; Antioxidant; Carp; Polyphenol; Eicosapentaenoic acid; Fish <Actinopterygii>; Biochemistry; Fatty acid; Polyunsaturated fatty acid; Biology; Fishery; Organic chemistry","score_opus":0.09972347634996377,"score_gpt":0.34917946932462046,"score_spread":0.2494559929746567,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2083260200","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":[0.9989241,0.000467049,0.00015913314,0.000018862029,0.000008763297,0.0000063875145,0.000059200484,0.000011037267,0.0003454805],"genre_scores_gemma":[0.9965514,0.00046190363,0.0010537812,0.00006048223,0.000009987933,0.000012414735,0.00019244342,0.000016134278,0.0016414104],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999411,0.000011792305,0.0000057251746,0.000014239858,0.000010189178,0.00001696842],"domain_scores_gemma":[0.9998288,0.000027043028,0.000046703353,0.000011468641,0.000029192142,0.00005673884],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00014667485,0.000476068,0.00019497164,0.00027005863,0.0002024311,0.00022767941,0.0001278034,0.00022304028,0.0012658994],"category_scores_gemma":[0.00019042386,0.00018136343,0.00023201846,0.00014539946,0.00019677465,0.00015794269,0.00015465937,0.00037658546,0.0001674741],"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":[0.00075437163,0.000032024873,0.0002761063,0.000033757588,0.000010509281,0.000028733779,0.000020976202,0.00002085057,0.9980178,0.000010914009,0.000010386369,0.0007836399],"study_design_scores_gemma":[0.00004467047,0.0023770905,0.019831786,0.000017230348,0.00006765487,0.00014839845,0.0000954844,0.00025722827,0.9764134,0.000030974097,0.0007037903,0.000012202867],"about_ca_topic_score_codex":0.0014920059,"about_ca_topic_score_gemma":0.0029170755,"teacher_disagreement_score":0.0014920059,"about_ca_system_score_codex":0.00015456279,"about_ca_system_score_gemma":0.00018639275,"threshold_uncertainty_score":0.00423491},"labels":[],"label_agreement":null},{"id":"W2083974037","doi":"10.5539/jfr.v3n2p71","title":"Zeta Potential and Turbidimetry Analyzes for the Evaluation of Chitosan/Phytic Acid Complex Formation","year":2014,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Nanocomposite Films for Food Packaging","field":"Materials Science","cited_by":46,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"Université Laval","funders":"","keywords":"Chitosan; Phytic acid; Zeta potential; Acetic acid; Chemistry; Solubility; Surface charge; Turbidimetry; Turbidity; Nuclear chemistry; Inorganic chemistry; Chromatography; Organic chemistry; Biochemistry; Materials science; Nanotechnology","score_opus":0.15164537088714755,"score_gpt":0.40818088242929373,"score_spread":0.25653551154214616,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2083974037","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":[0.8552051,0.006524716,0.13052194,0.00026878272,0.00017872785,0.00030833672,0.0008795527,0.00047831878,0.005634444],"genre_scores_gemma":[0.8297566,0.004722263,0.15580538,0.00016526828,0.00004033772,0.00049545907,0.0008276357,0.00013797138,0.008049113],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9991898,0.00015141959,0.00008068043,0.00010158377,0.00042238343,0.000054204516],"domain_scores_gemma":[0.9989166,0.0002875498,0.0002146603,0.000044910357,0.00047869224,0.00005748178],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0009196071,0.0005479972,0.00041139388,0.0015831739,0.00039061916,0.0005086091,0.00038329125,0.00055044366,0.001556059],"category_scores_gemma":[0.0014041322,0.00025342542,0.00038601868,0.0010371385,0.00025835546,0.00051442726,0.00033468005,0.00078383344,0.00049032684],"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":[0.000086576096,0.000039057602,0.00068473554,0.00014153885,0.000013869505,0.000115023526,0.0000855495,0.00009476288,0.9932193,0.00013629388,0.000062943356,0.005320387],"study_design_scores_gemma":[0.000008614019,0.00026002948,0.0054002516,0.0000124606495,0.000041428644,0.00038545651,0.000107595144,0.003707131,0.988189,0.00014264566,0.0017213072,0.000024117042],"about_ca_topic_score_codex":0.00082343403,"about_ca_topic_score_gemma":0.0013438584,"teacher_disagreement_score":0.0015831739,"about_ca_system_score_codex":0.00027381824,"about_ca_system_score_gemma":0.00031614804,"threshold_uncertainty_score":0.0052055717},"labels":[],"label_agreement":null},{"id":"W2087338399","doi":"10.5539/jfr.v1n4p1","title":"Effects of UV-B Radiation on Oxalate Content of Silver Beet Leaves","year":2012,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Light effects on plants","field":"Agricultural and Biological Sciences","cited_by":4,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"University of Warwick","keywords":"Oxalate; Dry matter; Photosynthetically active radiation; Chemistry; Horticulture; Botany; Nuclear chemistry; Food science; Biology; Biochemistry; Photosynthesis; Inorganic chemistry","score_opus":0.1055616567959344,"score_gpt":0.31653012978757733,"score_spread":0.21096847299164292,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2087338399","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":[0.99859613,0.0005036058,0.000114861425,0.000022834458,0.000006836508,0.0000087745675,0.00013649176,0.000013233329,0.00059730257],"genre_scores_gemma":[0.9960789,0.00044661292,0.00043377627,0.00006225649,0.0000055028395,0.000019355295,0.00040093114,0.000016587763,0.0025360943],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999193,0.000019230843,0.000007282788,0.00002228312,0.00001344301,0.000018430472],"domain_scores_gemma":[0.99977845,0.000059910857,0.000044533943,0.000017713179,0.0000296857,0.00006964052],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000105741885,0.00032921546,0.00031440557,0.00021110133,0.00024387703,0.00038331735,0.00016180403,0.00032737385,0.0014662747],"category_scores_gemma":[0.00014024362,0.00021361485,0.00021608805,0.00017425865,0.00015192594,0.00019170968,0.00015312126,0.0005172227,0.00022115119],"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":[0.0015484834,0.000084360974,0.00084963936,0.00006321064,0.00001339771,0.000033366032,0.000054859876,0.000027118942,0.9961145,0.000016017366,0.000017941149,0.0011770976],"study_design_scores_gemma":[0.00015001252,0.0032164655,0.12336465,0.000035550587,0.00008811888,0.0001625333,0.00037291108,0.0005639584,0.8699649,0.0000746673,0.0019783555,0.00002780378],"about_ca_topic_score_codex":0.002651957,"about_ca_topic_score_gemma":0.003015798,"teacher_disagreement_score":0.002651957,"about_ca_system_score_codex":0.00032232833,"about_ca_system_score_gemma":0.0001714422,"threshold_uncertainty_score":0.0052729845},"labels":[],"label_agreement":null},{"id":"W2087422346","doi":"10.5539/jfr.v3n3p10","title":"Storage Time: Influence of Nano-ZnO and Soft-Sterilization on Biophysical and Quality Attributes of Canned Cowpea (Vigna unguiculata, TN 5-78)","year":2014,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Agricultural pest management studies","field":"Agricultural and Biological Sciences","cited_by":4,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"National Natural Science Foundation of China","keywords":"Sterilization (economics); Vigna; Mesophile; Food science; Chemistry; Mold; Horticulture; Biology; Botany; Bacteria","score_opus":0.0680016376566548,"score_gpt":0.3131168882284764,"score_spread":0.2451152505718216,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2087422346","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":[0.99764,0.0011336021,0.00040328977,0.000037124355,0.000023447263,0.000010281521,0.00030137348,0.000014943768,0.00043597186],"genre_scores_gemma":[0.99616647,0.00042069016,0.00064016745,0.00005243028,0.000006456755,0.000018621195,0.00051602785,0.000016060161,0.0021632188],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998498,0.000018673407,0.000014080835,0.000054770204,0.000038199174,0.000024479292],"domain_scores_gemma":[0.9997063,0.000043903776,0.00009679934,0.00001950475,0.00008847349,0.000045006174],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00018436325,0.00024332959,0.00025646572,0.00012945061,0.00016754615,0.00037496162,0.00015565073,0.00021190335,0.0012540055],"category_scores_gemma":[0.00028617092,0.00010466268,0.00025731805,0.00016905478,0.000116860945,0.0002732091,0.00015060288,0.00038506475,0.00024281068],"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":[0.00077060563,0.00005727638,0.0019699088,0.00007302303,0.000018998702,0.00007609032,0.00008256683,0.000059254457,0.9944212,0.000011018827,0.000046233978,0.0024138403],"study_design_scores_gemma":[0.000010992744,0.0017723355,0.066953346,0.000017409833,0.00008446723,0.00014297296,0.00030287157,0.00051761407,0.92796916,0.000022531547,0.002184374,0.0000220036],"about_ca_topic_score_codex":0.0021000358,"about_ca_topic_score_gemma":0.0039975205,"teacher_disagreement_score":0.0021000358,"about_ca_system_score_codex":0.0002281614,"about_ca_system_score_gemma":0.00013788085,"threshold_uncertainty_score":0.0041950345},"labels":[],"label_agreement":null},{"id":"W2087685465","doi":"10.5539/jfr.v1n3p184","title":"Changes in Temperature Profile, Texture and Color of Pork Loin Chop during Pan-frying","year":2012,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Meat and Animal Product Quality","field":"Agricultural and Biological Sciences","cited_by":4,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"Priority Academic Program Development of Jiangsu Higher Education Institutions","keywords":"Chewiness; Loin; Tenderness; Food science; Texture (cosmology); Chemistry; CHOP; Cooked meat; Biochemistry","score_opus":0.10933735138755592,"score_gpt":0.34362815391277046,"score_spread":0.23429080252521456,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2087685465","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":[0.99939275,0.000114140086,0.00032949634,0.0000050357266,0.0000028987822,0.0000055588216,0.0000451013,0.000006193943,0.00009883532],"genre_scores_gemma":[0.9986463,0.000086055516,0.00044770513,0.000023083774,0.000003414462,0.000015401354,0.00018162873,0.000008085782,0.0005882773],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999281,0.000010055101,0.0000032395594,0.000027735632,0.000013272924,0.000017638467],"domain_scores_gemma":[0.99987113,0.000022167487,0.000045216235,0.000012588721,0.000022557282,0.000026439498],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00013013615,0.00023093108,0.00033044306,0.00012216782,0.0001140968,0.00024192978,0.00010326142,0.00021976743,0.0009336535],"category_scores_gemma":[0.00027097628,0.00014780124,0.00021905806,0.000107511325,0.00019481369,0.00026478787,0.00015275115,0.00041534466,0.00012004235],"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":[0.0038328385,0.00009457979,0.010155439,0.000059195714,0.00003110528,0.00008863334,0.00019158682,0.0000595975,0.98184747,0.000009118313,0.00003222073,0.0035982225],"study_design_scores_gemma":[0.000028403609,0.0026088068,0.82140785,0.000009157624,0.00007194393,0.00026950033,0.00045897684,0.00084876845,0.17378634,0.00003010434,0.0004625248,0.000017521817],"about_ca_topic_score_codex":0.0006144362,"about_ca_topic_score_gemma":0.0009467878,"teacher_disagreement_score":0.0009336535,"about_ca_system_score_codex":0.00013566352,"about_ca_system_score_gemma":0.00006438526,"threshold_uncertainty_score":0.003123343},"labels":[],"label_agreement":null},{"id":"W2088693711","doi":"10.5539/jfr.v2n1p204","title":"Fruit Quality Changes of Salak “Pondoh” Fruits (Salacca zalacca (Gaertn.) Voss) during Maturation and Ripening","year":2013,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Plant Physiology and Cultivation Studies","field":"Agricultural and Biological Sciences","cited_by":19,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"Deutscher Akademischer Austauschdienst","keywords":"Ripening; Pulp (tooth); Sugar; Cultivar; Horticulture; Biology; Botany; Food science","score_opus":0.12414114863802472,"score_gpt":0.3430516453131863,"score_spread":0.2189104966751616,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2088693711","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":[0.9991033,0.00012777638,0.00009116574,0.000008888534,0.0000025738875,0.0000065244894,0.00017360442,0.000008283546,0.0004777818],"genre_scores_gemma":[0.9977133,0.00007231867,0.00022374252,0.00003332926,0.0000016270816,0.000011927843,0.0004657128,0.000006523756,0.0014714494],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.9999659,0.000004423211,0.0000029140692,0.000011227193,0.0000085419715,0.0000069623657],"domain_scores_gemma":[0.99988306,0.000019336863,0.000038201026,0.000006891077,0.000021289383,0.000031197924],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00006447061,0.00015399144,0.00015414451,0.00024630423,0.00013228168,0.00021647035,0.00010911634,0.00015503736,0.0009911677],"category_scores_gemma":[0.00009087065,0.00012307988,0.00022849403,0.00016790695,0.000117964075,0.00023186277,0.00013012547,0.0004191116,0.00017527834],"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":[0.00036963564,0.00007311471,0.013698254,0.00006224909,0.00001600371,0.0002348689,0.00015706907,0.000042410687,0.98335403,0.00002378228,0.00005734813,0.0019111779],"study_design_scores_gemma":[0.000008821719,0.00046407798,0.9579035,0.000004297026,0.00001833738,0.00021791727,0.00020347816,0.00027992955,0.040467065,0.000018215704,0.00040554377,0.00000885384],"about_ca_topic_score_codex":0.0022029213,"about_ca_topic_score_gemma":0.0041717454,"teacher_disagreement_score":0.0022029213,"about_ca_system_score_codex":0.00018371239,"about_ca_system_score_gemma":0.00007191407,"threshold_uncertainty_score":0.004380226},"labels":[],"label_agreement":null},{"id":"W2088929796","doi":"10.5539/jfr.v2n1p59","title":"Applicability of Nixtamalization in the Processing of Millet-based Maasa, a Fermented Food in Ghana","year":2013,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Food composition and properties","field":"Nursing","cited_by":14,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"Danish International Development Agency","keywords":"Food science; Fermentation; Titratable acid; Lime; Lactic acid; Chemistry; Biology; Bacteria","score_opus":0.0848770765871218,"score_gpt":0.3566902005605781,"score_spread":0.2718131239734563,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2088929796","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":[0.99431396,0.0027146784,0.0012208394,0.00013427147,0.000022480675,0.00008049541,0.00013987492,0.000022637705,0.0013507708],"genre_scores_gemma":[0.9908601,0.0025963602,0.0049583265,0.00007085666,0.00000720594,0.0000472846,0.00016945852,0.000017849423,0.0012724926],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998267,0.000035220397,0.000013329914,0.000046098572,0.000048815284,0.000029757031],"domain_scores_gemma":[0.9998987,0.000015671725,0.000037870013,0.00000773231,0.000022256432,0.000017752109],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00028828855,0.0007209713,0.00036173195,0.0003333881,0.00028748217,0.00065380963,0.00027350098,0.0003785612,0.001090752],"category_scores_gemma":[0.00031761776,0.00021952094,0.00048799318,0.00046542773,0.00029910632,0.0005936283,0.00047032067,0.0005759488,0.000326139],"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":[0.00057920825,0.00012061994,0.0015181372,0.00035780013,0.000017708937,0.00036877664,0.00018044296,0.00019925823,0.99000376,0.0000426247,0.000051509138,0.0065600947],"study_design_scores_gemma":[0.00005360832,0.0038297183,0.039053433,0.0001590991,0.00013093451,0.00083813554,0.001077022,0.0011665416,0.94642067,0.00008397993,0.0071443487,0.000042471456],"about_ca_topic_score_codex":0.0031231022,"about_ca_topic_score_gemma":0.006413009,"teacher_disagreement_score":0.0031231022,"about_ca_system_score_codex":0.00042118205,"about_ca_system_score_gemma":0.00027446804,"threshold_uncertainty_score":0.0062098503},"labels":[],"label_agreement":null},{"id":"W2091260243","doi":"10.5539/jfr.v2n1p80","title":"Effects of Different Solar Drying Methods on Quality Attributes of Dried Meat Product (Kilishi)","year":2013,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Meat and Animal Product Quality","field":"Agricultural and Biological Sciences","cited_by":12,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Roasting; Slurry; Food science; Yield (engineering); Moisture; Ingredient; Mathematics; Charcoal; Chemistry; Materials science; Metallurgy; Composite material","score_opus":0.23653292083854413,"score_gpt":0.4295246918334174,"score_spread":0.19299177099487327,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2091260243","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":[0.99731714,0.0012814361,0.00065413816,0.000018086817,0.000019740857,0.000023844426,0.00009345028,0.000013757074,0.00057843025],"genre_scores_gemma":[0.9920048,0.0013299255,0.004537628,0.00007478545,0.000015538517,0.000029841847,0.00032669987,0.00002856172,0.0016523228],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9997365,0.000047130612,0.000025556383,0.000051642146,0.00010742792,0.00003186828],"domain_scores_gemma":[0.99956733,0.0000984165,0.00014697057,0.000028682465,0.000098354765,0.00006030113],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0003868433,0.00041996705,0.00032432607,0.00037740005,0.00023109185,0.0003580886,0.00020209551,0.00023790459,0.0011451948],"category_scores_gemma":[0.00046430333,0.0001746657,0.0004588285,0.00038278018,0.00016066036,0.00033502674,0.00020639237,0.0004976727,0.00018846273],"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":[0.0024912495,0.00062122964,0.006065112,0.00055449107,0.00012409802,0.00016482013,0.00018840902,0.00020549908,0.9729075,0.00004856339,0.00007450481,0.016554415],"study_design_scores_gemma":[0.00005132521,0.013213153,0.11822298,0.000060070462,0.00030696546,0.0004205046,0.00043251493,0.00060427765,0.8636366,0.0000523755,0.0029590637,0.00004002376],"about_ca_topic_score_codex":0.00057314255,"about_ca_topic_score_gemma":0.0016722144,"teacher_disagreement_score":0.0011451948,"about_ca_system_score_codex":0.00012255591,"about_ca_system_score_gemma":0.00010941673,"threshold_uncertainty_score":0.003831029},"labels":[],"label_agreement":null},{"id":"W2091354089","doi":"10.5539/jfr.v4n3p148","title":"The Diet and Behaviour Scale (DABS): Testing a New Measure of Food and Drink Consumption in a Cohort of Secondary School Children From the South West of England","year":2015,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Obesity, Physical Activity, Diet","field":"Medicine","cited_by":20,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"Waterloo Foundation","keywords":"Cohort; Medicine; Environmental health; Attendance; Consumption (sociology); Scale (ratio); Cohort study; Micronutrient; Demography; Geography","score_opus":0.0805470628286378,"score_gpt":0.330682140576593,"score_spread":0.2501350777479552,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2091354089","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":[0.9990995,0.00003471549,0.000035923593,0.000030426088,0.0000045187007,0.000077570614,0.0003635681,0.0000018434399,0.00035189162],"genre_scores_gemma":[0.99647444,0.00014936668,0.00034820958,0.0000481098,0.000007685017,0.00022542279,0.0010061865,0.0000042800943,0.0017361756],"study_design_codex":"observational","study_design_gemma":"observational","domain_scores_codex":[0.9993736,0.00011995706,0.0000930382,0.00012193492,0.00018381115,0.00010764928],"domain_scores_gemma":[0.9986753,0.00020283212,0.0004333796,0.00007719909,0.00029266655,0.0003187001],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0009768351,0.0003314135,0.00048667367,0.0008087966,0.00060455926,0.0008066134,0.00040902474,0.0004551245,0.002205327],"category_scores_gemma":[0.0020359473,0.00069838046,0.0005694643,0.0006246331,0.0005019153,0.0007046121,0.0011244762,0.00077208265,0.00070720783],"study_design_candidate":"observational","study_design_consensus":"observational","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00011311326,0.00021831594,0.992626,0.000037438323,0.000024566869,0.00023975212,0.002950868,0.000021000375,0.00092342595,0.0000143963525,0.000304272,0.0025269086],"study_design_scores_gemma":[0.000007678617,0.00014130179,0.99870765,0.0000039466618,0.0000028196027,0.00007079033,0.0007999834,0.000023130258,0.000034584784,0.0000022839959,0.00020387761,0.0000019821082],"about_ca_topic_score_codex":0.053753678,"about_ca_topic_score_gemma":0.073726386,"teacher_disagreement_score":0.053753678,"about_ca_system_score_codex":0.0008234653,"about_ca_system_score_gemma":0.0006612499,"threshold_uncertainty_score":0.10688156},"labels":[],"label_agreement":null},{"id":"W2092019517","doi":"10.5539/jfr.v1n1p225","title":"The Evaluation of Frozen Strawberries Quality by Studying the Kinetics Change of the Antioxidants Activity","year":2012,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Phytochemicals and Antioxidant Activities","field":"Medicine","cited_by":1,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Ascorbic acid; Polyphenol; Food science; Chemistry; Antioxidant capacity; Correlation coefficient; Antioxidant; Mathematics; Biochemistry; Statistics","score_opus":0.45926885243014076,"score_gpt":0.5008252903590787,"score_spread":0.041556437928937984,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2092019517","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":[0.9946679,0.0011864055,0.0034023717,0.000015488762,0.000014518106,0.000017793756,0.00017463222,0.0000147600995,0.00050614466],"genre_scores_gemma":[0.9952567,0.00047078833,0.002655363,0.000022555876,0.000007659093,0.000014480393,0.00036232307,0.00001148898,0.0011985655],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998485,0.000020972673,0.000010603508,0.00004634864,0.000056587138,0.000016990085],"domain_scores_gemma":[0.9997148,0.0000319157,0.00008400877,0.000024970066,0.00012365177,0.000020524814],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00031449881,0.0003004075,0.0002148781,0.00036042678,0.00016540072,0.00029394455,0.000103221646,0.00020026097,0.00070735515],"category_scores_gemma":[0.00041420732,0.000117421565,0.00020769725,0.00019792473,0.00016271979,0.0003140042,0.00011107603,0.00025537942,0.00016125679],"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":[0.00041005117,0.000043610566,0.030330228,0.000103147126,0.00005466543,0.00011593339,0.00019334113,0.00015775858,0.9586666,0.00004514957,0.00003951709,0.009839961],"study_design_scores_gemma":[0.000009141467,0.0014883099,0.3683569,0.00002627524,0.00012996022,0.00062797,0.00025143195,0.0014971838,0.62587243,0.00011735296,0.0016034399,0.000019587722],"about_ca_topic_score_codex":0.0007409412,"about_ca_topic_score_gemma":0.0016331084,"teacher_disagreement_score":0.0007409412,"about_ca_system_score_codex":0.00016736475,"about_ca_system_score_gemma":0.00008797354,"threshold_uncertainty_score":0.002366364},"labels":[],"label_agreement":null},{"id":"W2092612840","doi":"10.5539/jfr.v1n1p268","title":"Prebiotic Activity and Bioactive Compounds of the Enzymatically Depolymerized Thailand-Grown Mangosteen Aril","year":2012,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Polysaccharides and Plant Cell Walls","field":"Agricultural and Biological Sciences","cited_by":24,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"Chulalongkorn University","keywords":"Aril; Prebiotic; Chemistry; DPPH; Food science; Hydrolysis; Reducing sugar; Flavonoid; Garcinia mangostana; Sugar; Antioxidant; Biochemistry; Traditional medicine","score_opus":0.06802651444259118,"score_gpt":0.2872373327658727,"score_spread":0.21921081832328154,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2092612840","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":[0.99762625,0.0012508687,0.00041190302,0.00002416365,0.000010644419,0.000012442129,0.00016207437,0.000008411479,0.00049317145],"genre_scores_gemma":[0.99427164,0.0007740448,0.0016262505,0.00005274003,0.000008452443,0.00002337434,0.000548708,0.000015207768,0.0026796425],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998932,0.000016660084,0.000009820614,0.000024230108,0.000033229266,0.00002285518],"domain_scores_gemma":[0.99983156,0.00003028938,0.000054010874,0.000012453543,0.000028825776,0.00004280034],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00016663419,0.0006288832,0.00032676177,0.00023978241,0.00013217627,0.00029867573,0.000118057695,0.00022322856,0.0010692343],"category_scores_gemma":[0.00017866064,0.00015230538,0.00035769778,0.00020788766,0.00017950675,0.0003940409,0.00020004036,0.0006658197,0.0001812846],"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":[0.00006418102,0.000012070035,0.00016077916,0.000035414625,0.0000033487916,0.00002465979,0.000011342891,0.000013487164,0.99939156,0.000006896747,0.000002169564,0.00027409775],"study_design_scores_gemma":[0.000008345235,0.0006645295,0.019792806,0.000018867735,0.00003858618,0.00017376676,0.000105744126,0.00018439622,0.97776365,0.000024300143,0.00121509,0.000009908275],"about_ca_topic_score_codex":0.00093734136,"about_ca_topic_score_gemma":0.0021958086,"teacher_disagreement_score":0.0010692343,"about_ca_system_score_codex":0.00017786381,"about_ca_system_score_gemma":0.00025400112,"threshold_uncertainty_score":0.003576994},"labels":[],"label_agreement":null},{"id":"W2092896124","doi":"10.5539/jfr.v4n3p118","title":"Does Spray Mango Kernel (Mangifera indica Linn.) Prolong the Shelf Life of Beef Sausages?","year":2015,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Meat and Animal Product Quality","field":"Agricultural and Biological Sciences","cited_by":3,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"Cairo University; National Research Centre","keywords":"Metmyoglobin; TBARS; Food science; Chemistry; Shelf life; Mangifera; Thiobarbituric acid; Odor; Myoglobin; Antioxidant; Botany; Biochemistry; Biology; Lipid peroxidation","score_opus":0.18458407173028984,"score_gpt":0.35908717769045156,"score_spread":0.17450310596016172,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2092896124","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":[0.9966884,0.002660602,0.00016629562,0.00010195158,0.000036990074,0.000008205811,0.00007509849,0.000009471495,0.00025291223],"genre_scores_gemma":[0.99754626,0.0009575314,0.0003847638,0.0000789614,0.000019148647,0.000007511565,0.000111199326,0.0000041827934,0.00089042936],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.99995005,0.000009133706,0.000004328243,0.000012613376,0.00000895948,0.000014978027],"domain_scores_gemma":[0.9999014,0.000010767342,0.000034970395,0.0000064538867,0.00001861136,0.000027803404],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000117942596,0.00022019741,0.00022434621,0.00009013975,0.00012824227,0.00021401157,0.000101598926,0.00025697018,0.0010994232],"category_scores_gemma":[0.00014470375,0.00010014362,0.00024922017,0.00006164613,0.00012985253,0.00036826704,0.000114270806,0.00034031237,0.0002034419],"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":[0.0027165257,0.00025777105,0.0030101605,0.00020343547,0.000028174552,0.000073374904,0.0000634095,0.000038323164,0.98467535,0.00002674166,0.000089430585,0.008817283],"study_design_scores_gemma":[0.00009609013,0.019969946,0.16827878,0.00006807049,0.0002573674,0.00042566625,0.00068857387,0.0008477575,0.80314046,0.00012980131,0.006061248,0.000036115784],"about_ca_topic_score_codex":0.00057394913,"about_ca_topic_score_gemma":0.0012088945,"teacher_disagreement_score":0.0010994232,"about_ca_system_score_codex":0.00010615217,"about_ca_system_score_gemma":0.00009640439,"threshold_uncertainty_score":0.0036779642},"labels":[],"label_agreement":null},{"id":"W2094706113","doi":"10.5539/jfr.v4n2p36","title":"Rice Bran Oil Distillate, a Choice for Gamma-Oryzanol: Separation and Oxidative Stability Study","year":2014,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Edible Oils Quality and Analysis","field":"Chemistry","cited_by":8,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"Ministry of Food Processing Industries","keywords":"Rice bran oil; Chemistry; Bran; Distillation; Food science; Edible oil; Raw material; Chromatography; Yield (engineering); Organic chemistry; Materials science","score_opus":0.1362887943182543,"score_gpt":0.43569376779327623,"score_spread":0.29940497347502193,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2094706113","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":[0.99458116,0.0016101222,0.0028003622,0.00005046765,0.000009921022,0.000014893616,0.00014629532,0.000026904916,0.00075983454],"genre_scores_gemma":[0.99376667,0.0010985477,0.00258015,0.000020005935,0.0000046871633,0.000008072775,0.00023557662,0.000016148268,0.002270153],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999486,0.0000061656606,0.0000035870537,0.000014189102,0.000017253544,0.000010141345],"domain_scores_gemma":[0.9999379,0.000007472004,0.000020389869,0.000004399289,0.000020367595,0.000009436568],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00010367007,0.00021601286,0.00011150168,0.00021116735,0.00013349738,0.00014284723,0.00010241229,0.00010616674,0.0005611615],"category_scores_gemma":[0.00009594556,0.00006582879,0.00014382419,0.00022312556,0.00012754166,0.00014453717,0.00011327055,0.00026180712,0.00017633053],"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":[0.000076448916,0.000015278414,0.00045389982,0.00003516229,0.000005137373,0.000048378406,0.000019432744,0.0000608484,0.99755186,0.000039699662,0.00001772119,0.0016762341],"study_design_scores_gemma":[0.0000028997679,0.00012475127,0.0032042565,0.0000024831054,0.000009862055,0.00010503637,0.000026370115,0.00028308883,0.99537355,0.000014645538,0.0008492192,0.0000039108345],"about_ca_topic_score_codex":0.0018891861,"about_ca_topic_score_gemma":0.0024926257,"teacher_disagreement_score":0.0018891861,"about_ca_system_score_codex":0.00015424141,"about_ca_system_score_gemma":0.00015622826,"threshold_uncertainty_score":0.0037563443},"labels":[],"label_agreement":null},{"id":"W2096159568","doi":"10.5539/jfr.v4n4p1","title":"Acute Effects of Energy Drinks on Behavioural Sanctions in Secondary School Children: A Preliminary Study","year":2015,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Coffee research and impacts","field":"Medicine","cited_by":11,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"Waterloo Foundation","keywords":"Sanctions; Medicine; Environmental health; Cohort; Demography; Mood; Popularity; Pediatrics; Psychology; Psychiatry; Social psychology","score_opus":0.08803420983015069,"score_gpt":0.4079221004705499,"score_spread":0.3198878906403992,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2096159568","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":[0.9993351,0.000088895824,0.000012320718,0.000021165071,0.0000055626797,0.00007237477,0.00010541851,0.000001938562,0.00035713747],"genre_scores_gemma":[0.99777347,0.00032429877,0.00019457063,0.00008218761,0.000028013508,0.00018295294,0.00026415187,0.0000031549448,0.0011471171],"study_design_codex":"observational","study_design_gemma":"observational","domain_scores_codex":[0.9987935,0.00026781016,0.00011024564,0.00012964728,0.0003086836,0.00038999127],"domain_scores_gemma":[0.99688137,0.00046072967,0.00074328115,0.00019452018,0.0005485179,0.0011714858],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0014122342,0.0007392559,0.0009885145,0.0010885322,0.0017322361,0.0012382251,0.00047359784,0.0008486139,0.0025538818],"category_scores_gemma":[0.0022550626,0.00061764696,0.0012650104,0.0009265569,0.00095133885,0.00053046126,0.0012017958,0.0017336484,0.0006944951],"study_design_candidate":"observational","study_design_consensus":"observational","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0027018397,0.0179,0.95383394,0.0003012355,0.00011271926,0.0010626157,0.008946717,0.000046804114,0.004200797,0.00005142927,0.00031205497,0.0105298925],"study_design_scores_gemma":[0.000042602696,0.007867266,0.9892917,0.000013045447,0.0000309184,0.000085963184,0.0019939777,0.000014339691,0.00019509764,0.000011843267,0.00044538712,0.000007805707],"about_ca_topic_score_codex":0.025224924,"about_ca_topic_score_gemma":0.061636403,"teacher_disagreement_score":0.025224924,"about_ca_system_score_codex":0.0012090656,"about_ca_system_score_gemma":0.0015614593,"threshold_uncertainty_score":0.050156176},"labels":[],"label_agreement":null},{"id":"W2097652629","doi":"10.5539/jfr.v1n1p3","title":"Evaluation of Surface Enhanced Raman Spectroscopy (SERS) for Detection of Acetone in the Context of Food Safety and Quality Application","year":2012,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Spectroscopy and Chemometric Analyses","field":"Chemistry","cited_by":2,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"Cooperative State Research, Education, and Extension Service; North Dakota State University; U.S. Department of Agriculture","keywords":"Raman spectroscopy; Acetone; Detection limit; Chemistry; Context (archaeology); Food spoilage; Analytical Chemistry (journal); Surface-enhanced Raman spectroscopy; Nuclear chemistry; Chromatography; Physics; Organic chemistry; Raman scattering","score_opus":0.15502226303215735,"score_gpt":0.4619575262517937,"score_spread":0.3069352632196364,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2097652629","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":[0.97002786,0.0022153084,0.024016174,0.00018688732,0.000084307525,0.000111018075,0.00010866654,0.00011988334,0.003129786],"genre_scores_gemma":[0.96829826,0.0019280739,0.027110983,0.000079605146,0.000018431221,0.000058655463,0.0001058887,0.00002303081,0.0023769618],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99931693,0.00019105928,0.000025399224,0.00009919949,0.00030617169,0.00006132855],"domain_scores_gemma":[0.9996069,0.00012811211,0.000053783857,0.000022509123,0.00016768431,0.000021036387],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0009466913,0.0004606937,0.00020795329,0.00027665703,0.0001776069,0.00034917984,0.00036323012,0.0005675626,0.00061591284],"category_scores_gemma":[0.0007405324,0.0001808647,0.0003221489,0.00022215588,0.00025164295,0.00031977898,0.00021661633,0.00025712702,0.00019418055],"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":[0.00008788441,0.000039806877,0.0004192383,0.00005713857,0.0000059016606,0.000036939844,0.000016845153,0.0003078492,0.99452657,0.000042140662,0.00003380293,0.0044258605],"study_design_scores_gemma":[0.0000048936186,0.0010551937,0.0018385275,0.000004999635,0.000013878461,0.00007664434,0.00005634667,0.003209531,0.9930403,0.00001818918,0.0006742383,0.0000073580763],"about_ca_topic_score_codex":0.00084026856,"about_ca_topic_score_gemma":0.0015304376,"teacher_disagreement_score":0.0009466913,"about_ca_system_score_codex":0.00022302092,"about_ca_system_score_gemma":0.00021474456,"threshold_uncertainty_score":0.0050066113},"labels":[],"label_agreement":null},{"id":"W2097912218","doi":"10.5539/jfr.v4n3p14","title":"Influence of Functional Sweet White Lupin Biscuits on Lipid Profile and Food Efficiency of Induced Hyperlipidemia Rats","year":2015,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Botanical Research and Chemistry","field":"Agricultural and Biological Sciences","cited_by":3,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"King Abdulaziz University","keywords":"Hyperlipidemia; Food science; Functional food; Cholesterol; Blood lipids; Chemistry; Medicine; Biochemistry; Endocrinology","score_opus":0.14025776032242795,"score_gpt":0.3316199826535167,"score_spread":0.19136222233108877,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2097912218","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":[0.99860173,0.00044780684,0.00038599237,0.00007067746,0.000021799246,0.00001525899,0.00011670771,0.000042030446,0.00029791135],"genre_scores_gemma":[0.9940545,0.0009373533,0.0011524619,0.00012651325,0.000019052251,0.00006606237,0.0004004593,0.000029324896,0.0032142112],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998735,0.000026280508,0.000013075406,0.000025467933,0.000023834633,0.00003778572],"domain_scores_gemma":[0.99972695,0.00002468892,0.000075198375,0.000018993736,0.000031594023,0.00012262675],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00020362511,0.00077460264,0.0005871374,0.0008134417,0.00023327148,0.00031993203,0.00022937807,0.0004538119,0.0011941144],"category_scores_gemma":[0.00018155394,0.00029284132,0.00040240175,0.00023750751,0.0003592659,0.0003886531,0.00025926626,0.0010314265,0.0002032701],"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":[0.00904076,0.0016755419,0.0008299092,0.00011283352,0.000045921584,0.00012645301,0.00006393103,0.00009274203,0.9844849,0.00014114362,0.000066468936,0.0033193012],"study_design_scores_gemma":[0.0003938233,0.0139108,0.015621379,0.000034623845,0.00018456024,0.00019283417,0.00017700453,0.0013635198,0.96585935,0.00019265476,0.0020307621,0.000038784856],"about_ca_topic_score_codex":0.00094557035,"about_ca_topic_score_gemma":0.0012095233,"teacher_disagreement_score":0.0011941144,"about_ca_system_score_codex":0.00026833158,"about_ca_system_score_gemma":0.00026292077,"threshold_uncertainty_score":0.0039947033},"labels":[],"label_agreement":null},{"id":"W2097923189","doi":"10.5539/jfr.v2n5p132","title":"Effect of Acrylamide on Liver Proteins Expression in Mice","year":2013,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Potato Plant Research","field":"Agricultural and Biological Sciences","cited_by":8,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Acrylamide; Polyacrylamide gel electrophoresis; Detoxification (alternative medicine); Gel electrophoresis; Proteomics; Chemistry; Biochemistry; Toxicity; Metabolism; Molecular mass; Molecular biology; Biology; Enzyme; Medicine; Gene; Pathology","score_opus":0.05649687324087696,"score_gpt":0.33020330040490437,"score_spread":0.2737064271640274,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2097923189","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":[0.9890527,0.0024332756,0.0037449733,0.00038781343,0.00010812922,0.00013877355,0.001466889,0.0004739802,0.0021935015],"genre_scores_gemma":[0.97312355,0.0032877105,0.006466238,0.00051600114,0.000049897662,0.00042586323,0.0023410218,0.00020709875,0.0135826785],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99967206,0.000053802134,0.000026649615,0.00011638364,0.00005967435,0.00007138067],"domain_scores_gemma":[0.99964416,0.000046976747,0.0001395883,0.000033922606,0.000041961757,0.00009342121],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00038033185,0.00088922464,0.0003976689,0.0010335417,0.00028756246,0.0004524685,0.00031918805,0.00070572464,0.0018786757],"category_scores_gemma":[0.00017439928,0.00040348116,0.00070094585,0.00039456057,0.0005032041,0.00046651353,0.00027340502,0.0011180083,0.00076274265],"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":[0.0007747598,0.00016251253,0.00021037323,0.000059081005,0.000013997429,0.00008457581,0.000028628756,0.000055308345,0.99721426,0.000047292124,0.0000776138,0.0012716638],"study_design_scores_gemma":[0.000100100144,0.0037477321,0.006405362,0.000019181067,0.000066934204,0.00029606838,0.000059222424,0.0006030482,0.9862432,0.000094974406,0.0023496195,0.000014638783],"about_ca_topic_score_codex":0.0006411649,"about_ca_topic_score_gemma":0.00084693485,"teacher_disagreement_score":0.0018786757,"about_ca_system_score_codex":0.00041649232,"about_ca_system_score_gemma":0.00021219814,"threshold_uncertainty_score":0.006284833},"labels":[],"label_agreement":null},{"id":"W2098478089","doi":"10.5539/jfr.v1n4p207","title":"Factors Influencing Crystallization of Erythritol in Aqueous Solutions: A Preliminary Study","year":2012,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Microencapsulation and Drying Processes","field":"Agricultural and Biological Sciences","cited_by":13,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"Bundesministerium für Wirtschaft und Technologie","keywords":"Crystallization; Supersaturation; Erythritol; Thermodynamics; Chemistry; Chemical engineering; Materials science; Aqueous solution; Precipitation; Physical chemistry; Food science; Physics","score_opus":0.2223612894395103,"score_gpt":0.36537692913532577,"score_spread":0.14301563969581546,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2098478089","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":[0.987713,0.0037371626,0.006139979,0.00007624225,0.00002139063,0.00016144349,0.00029935228,0.000030484092,0.001820895],"genre_scores_gemma":[0.9863029,0.0036815745,0.0076942113,0.000043118216,0.0000291244,0.00007993686,0.00046771188,0.000028771203,0.0016726794],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9997526,0.00006045293,0.00003192461,0.000043593423,0.0000749548,0.000036441812],"domain_scores_gemma":[0.99968565,0.0001757698,0.00003261153,0.000014941671,0.0000725161,0.000018403442],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00041838866,0.00036414285,0.0004938942,0.00021704302,0.00025073407,0.00035892508,0.00014989542,0.00027743835,0.0007484782],"category_scores_gemma":[0.000669368,0.00015258112,0.00034938363,0.0002855808,0.00024534913,0.00034892428,0.00018738692,0.00042015422,0.0002673138],"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":[0.00008218183,0.000031284704,0.0003775763,0.00012507831,0.0000049157206,0.000073576186,0.000047021666,0.00018993823,0.9970669,0.000037060945,0.00002058682,0.0019440559],"study_design_scores_gemma":[0.0000062879353,0.00031283632,0.00272036,0.000011102894,0.000019239997,0.00009306842,0.000048466827,0.0012874075,0.99418193,0.000031410098,0.0012788979,0.0000090745525],"about_ca_topic_score_codex":0.0017852802,"about_ca_topic_score_gemma":0.0016212225,"teacher_disagreement_score":0.0017852802,"about_ca_system_score_codex":0.0002221508,"about_ca_system_score_gemma":0.00036110348,"threshold_uncertainty_score":0.0035497546},"labels":[],"label_agreement":null},{"id":"W2098478613","doi":"10.5539/jfr.v3n1p61","title":"Microencapsulation Quality and Efficiency of Lactobacillus casei by Spray Drying Using Maltodextrin and Vegetable Extracts","year":2013,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Microencapsulation and Drying Processes","field":"Agricultural and Biological Sciences","cited_by":20,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Maltodextrin; Spray drying; Lactobacillus casei; Food science; Chemistry; Moisture; Materials science; Chromatography; Fermentation","score_opus":0.15588601353348694,"score_gpt":0.3642673105599879,"score_spread":0.20838129702650096,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2098478613","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":[0.9976781,0.00059133355,0.0011515605,0.000019749492,0.0000095871965,0.00001645281,0.00007353631,0.000023070148,0.0004366285],"genre_scores_gemma":[0.9924164,0.0010736426,0.00469285,0.000021184156,0.000006890816,0.000030446678,0.0002080635,0.000023278095,0.0015273306],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998568,0.000013367029,0.000019216093,0.000032783646,0.00005415981,0.000023668319],"domain_scores_gemma":[0.99990773,0.000010026666,0.000040936764,0.0000073652054,0.000021619115,0.000012375378],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00015630887,0.00039631553,0.00029177227,0.00017721596,0.00007161877,0.00021883528,0.00017521734,0.00015305747,0.00033990154],"category_scores_gemma":[0.00018542279,0.00013635789,0.00028357471,0.00017067525,0.000100756464,0.00016921009,0.00020139763,0.00027673854,0.00009952614],"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":[0.000050095245,0.00001631879,0.0000760635,0.000028257396,0.0000037932177,0.00001816757,0.000011937785,0.000053938853,0.9988431,0.00000990662,0.000007551099,0.0008809089],"study_design_scores_gemma":[0.0000027604576,0.00033899353,0.0015071565,0.0000050765902,0.000015954842,0.00004235605,0.000012873763,0.00044479844,0.9972397,0.0000037945363,0.00038285577,0.0000036669128],"about_ca_topic_score_codex":0.0010799618,"about_ca_topic_score_gemma":0.0014070589,"teacher_disagreement_score":0.0010799618,"about_ca_system_score_codex":0.00020939976,"about_ca_system_score_gemma":0.0001446294,"threshold_uncertainty_score":0.0021473765},"labels":[],"label_agreement":null},{"id":"W2098686237","doi":"10.5539/jfr.v1n1p132","title":"Redox Power Changes of Caramels and Sugar Reductones in Beer","year":2012,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"GABA and Rice Research","field":"Agricultural and Biological Sciences","cited_by":2,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Chemistry; Sugar; Absorbance; Hydrogen peroxide; Pigment; Maltose; Nuclear chemistry; Sucrose; Ascorbic acid; Food science; Chromatography; Biochemistry; Organic chemistry","score_opus":0.11699113569720909,"score_gpt":0.36422411856319875,"score_spread":0.24723298286598966,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2098686237","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":[0.9962041,0.0014793482,0.0008856674,0.000026761652,0.000009119219,0.00000604764,0.00013568944,0.000024841547,0.0012285901],"genre_scores_gemma":[0.9938619,0.0010360993,0.0012334577,0.000021293314,0.000004700456,0.000009838302,0.00028144126,0.000018883533,0.0035324164],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99993384,0.000009094932,0.0000048561005,0.000017176913,0.000016322705,0.000018618444],"domain_scores_gemma":[0.99993646,0.000009502768,0.00001044599,0.000004498638,0.000024518842,0.000014523568],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00011197028,0.00025461358,0.00018783592,0.00019490696,0.00012209296,0.00029943645,0.00017781327,0.00016574284,0.00095223216],"category_scores_gemma":[0.00016029802,0.00017123601,0.00016737386,0.00023181125,0.00012894427,0.00017428955,0.00011084601,0.00032444578,0.00025378037],"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":[0.0001727199,0.000016690648,0.00029700538,0.000056379045,0.000010968754,0.00006771779,0.000118199954,0.00007999907,0.99670863,0.00010121262,0.000029376119,0.0023410022],"study_design_scores_gemma":[0.0000036979316,0.000097564065,0.004811894,0.000006830359,0.000019708059,0.0000844912,0.00014988876,0.00058054813,0.99299353,0.000082357445,0.0011611821,0.000008301879],"about_ca_topic_score_codex":0.0019646352,"about_ca_topic_score_gemma":0.0010037931,"teacher_disagreement_score":0.0019646352,"about_ca_system_score_codex":0.0002085267,"about_ca_system_score_gemma":0.00012688976,"threshold_uncertainty_score":0.003906369},"labels":[],"label_agreement":null},{"id":"W2098821371","doi":"10.5539/jfr.v7n5p57","title":"Techno-economic Analysis (TEA) of Extruded Aquafeeds","year":2018,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Aquaculture Nutrition and Growth","field":"Agricultural and Biological Sciences","cited_by":6,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"Iowa State University; Ohio State University","keywords":"Aquaculture; Production (economics); Business; Overexploitation; Capital cost; Raw material; Incentive; Environmental science; Agricultural science; Fishery; Natural resource economics; Agricultural economics; Economics; Fish <Actinopterygii>; Biology; Ecology","score_opus":0.0803209951754604,"score_gpt":0.34634534630051084,"score_spread":0.2660243511250504,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2098821371","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":[0.91878974,0.0017520562,0.05108132,0.0003765927,0.000048186488,0.00025020656,0.001731821,0.000096741445,0.025873423],"genre_scores_gemma":[0.9926438,0.00062374707,0.0028095653,0.00001921646,0.000005748051,0.00012021359,0.00032166895,0.000016045025,0.0034400525],"study_design_codex":"simulation_or_modeling","study_design_gemma":"simulation_or_modeling","domain_scores_codex":[0.9997398,0.000072348856,0.000013798571,0.000040586514,0.000066877314,0.000066534354],"domain_scores_gemma":[0.998979,0.0007506266,0.00010559311,0.000029473176,0.00010972817,0.00002565428],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00097405264,0.0008374757,0.00075160526,0.0015118251,0.00046915645,0.0014416785,0.0008121631,0.0011097445,0.0037915856],"category_scores_gemma":[0.0019004443,0.00038552645,0.0017650267,0.001084435,0.0005527381,0.0011024048,0.0005067746,0.0009106745,0.00024015739],"study_design_candidate":"simulation_or_modeling","study_design_consensus":"simulation_or_modeling","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000058431946,0.000049561615,0.0009195279,0.0000571494,0.000016234215,0.00008061063,0.000007944558,0.9941099,0.0009062631,0.0016046757,0.00007038384,0.0021192157],"study_design_scores_gemma":[0.000012358784,0.00013707044,0.0016204512,0.000012663247,0.000027963768,0.000021548492,0.000030683936,0.9955413,0.0012464657,0.0009367726,0.00040158737,0.0000112377],"about_ca_topic_score_codex":0.021069238,"about_ca_topic_score_gemma":0.009604906,"teacher_disagreement_score":0.021069238,"about_ca_system_score_codex":0.0027926178,"about_ca_system_score_gemma":0.0010170455,"threshold_uncertainty_score":0.041893184},"labels":[],"label_agreement":null},{"id":"W2098957627","doi":"10.5539/jfr.v1n4p66","title":"Culinary Method Affects the Antioxidant Activity of Collard Greens (Brassica oleracea)","year":2012,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Phytochemicals and Antioxidant Activities","field":"Medicine","cited_by":1,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Chemistry; DPPH; Antioxidant; Chelation; Gallic acid; Brassica oleracea; Nuclear chemistry; Horticulture; Biochemistry; Organic chemistry; Biology","score_opus":0.11282849717201052,"score_gpt":0.4320336701773414,"score_spread":0.3192051730053309,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2098957627","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":[0.9976394,0.0013013468,0.0002709827,0.000059002396,0.000017718672,0.000009782605,0.00013233625,0.00003387622,0.0005354894],"genre_scores_gemma":[0.9941585,0.0009146043,0.0006482881,0.00013259269,0.000008259309,0.000018313143,0.00045109357,0.000032139404,0.0036361555],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9997986,0.000037822407,0.000018155057,0.00006424721,0.00003746849,0.000043866137],"domain_scores_gemma":[0.99974126,0.000039855568,0.00008188437,0.000022468457,0.000046781373,0.000067720284],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0001537259,0.0005105189,0.00042698073,0.00045114782,0.0002867089,0.0005069917,0.0002082932,0.00041637302,0.0015987798],"category_scores_gemma":[0.00025327975,0.00023413225,0.00036711956,0.00034469264,0.00022282836,0.00030862924,0.00029317348,0.000557887,0.0004496906],"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":[0.00050592684,0.00008738852,0.000873456,0.00007285328,0.00002786594,0.00009303603,0.00005994708,0.000018892406,0.9971731,0.000015359974,0.000029173389,0.0010430067],"study_design_scores_gemma":[0.000043515356,0.0036532506,0.13285269,0.000035179233,0.00022319343,0.00040518033,0.00046548326,0.00041783007,0.8581085,0.00008530332,0.0036734354,0.000036495454],"about_ca_topic_score_codex":0.0028116032,"about_ca_topic_score_gemma":0.004766232,"teacher_disagreement_score":0.0028116032,"about_ca_system_score_codex":0.00034612886,"about_ca_system_score_gemma":0.00018473154,"threshold_uncertainty_score":0.0055904984},"labels":[],"label_agreement":null},{"id":"W2099258461","doi":"10.5539/jfr.v3n3p1","title":"Inactivation of Escherichia coli and Staphyloccocus aureus in Litchi Juice by Dimethyl Dicarbonate (DMDC) Combined With Nisin","year":2014,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Food Quality and Safety Studies","field":"Agricultural and Biological Sciences","cited_by":6,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"Guangdong Academy of Agricultural Sciences","keywords":"Nisin; Escherichia coli; Chemistry; Staphylococcus aureus; Food science; Microbiology; Bacteria; Biochemistry; Antimicrobial; Biology; Organic chemistry","score_opus":0.04144996930866057,"score_gpt":0.2904403785107841,"score_spread":0.2489904092021235,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2099258461","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":[0.9980855,0.00062353985,0.00037893903,0.00004032902,0.000019598401,0.000023162169,0.00020665528,0.000018112889,0.00060408644],"genre_scores_gemma":[0.993507,0.00081927975,0.0025624807,0.00005106678,0.000014173553,0.000044685043,0.00077620905,0.000011803267,0.0022132436],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9997826,0.000038727987,0.000027703896,0.00003809482,0.00007853326,0.00003438175],"domain_scores_gemma":[0.99989223,0.000017681554,0.000029218896,0.000008227456,0.000029564786,0.000023092765],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00015263903,0.0004648828,0.0004076695,0.00019771914,0.00014117276,0.00019793528,0.00021174479,0.00027497692,0.0006914588],"category_scores_gemma":[0.00020266554,0.00015287558,0.00025981956,0.00024335535,0.000121173536,0.00014996677,0.0002115666,0.00030682964,0.00016178103],"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":[0.0001172491,0.000030066205,0.00037268086,0.00005155978,0.0000038079281,0.000027909777,0.000015624466,0.000041018182,0.99835986,0.0000067167052,0.000020863867,0.0009526319],"study_design_scores_gemma":[0.000008784572,0.0013140844,0.010981926,0.000013282802,0.000017193288,0.000089813424,0.00005871231,0.00045258668,0.98616135,0.0000057276347,0.0008886317,0.000007911036],"about_ca_topic_score_codex":0.0018484191,"about_ca_topic_score_gemma":0.0035562653,"teacher_disagreement_score":0.0018484191,"about_ca_system_score_codex":0.00017839287,"about_ca_system_score_gemma":0.0002794277,"threshold_uncertainty_score":0.003675282},"labels":[],"label_agreement":null},{"id":"W2100134388","doi":"10.5539/jfr.v3n2p91","title":"The Market Potential of Grape Waste Alternatives","year":2014,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Horticultural and Viticultural Research","field":"Agricultural and Biological Sciences","cited_by":298,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"Carleton University","funders":"","keywords":"Pomace; Raw material; Food science; Sustainability; Business; Consumer market; Nutraceutical; Biotechnology; Pulp and paper industry; Chemistry; Engineering; Marketing; Biology","score_opus":0.06378085536041529,"score_gpt":0.3373164485724288,"score_spread":0.27353559321201354,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2100134388","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":[0.77834266,0.037495714,0.005933709,0.002231893,0.00038713994,0.00010188889,0.0006523523,0.00009983409,0.17475493],"genre_scores_gemma":[0.96130323,0.01363109,0.0029818914,0.0002783674,0.00011106978,0.00002993542,0.00044148034,0.00002707898,0.021195993],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.99969685,0.00003191586,0.000008330832,0.000052949174,0.00015947419,0.000050494877],"domain_scores_gemma":[0.9998604,0.000032995955,0.00001888976,0.000011503618,0.00003888908,0.000037382786],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0003997516,0.0003894312,0.0002558505,0.000990122,0.0003894063,0.0025131423,0.0004824014,0.0007716479,0.015569806],"category_scores_gemma":[0.00041242718,0.0001794051,0.00048425852,0.0005357287,0.0002964482,0.0019660944,0.00090517395,0.00075313996,0.0019308921],"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":[0.0016820903,0.0008888491,0.0041889013,0.0022847732,0.00008494809,0.004658125,0.0005586554,0.0028237144,0.5437348,0.051490765,0.005698049,0.38190627],"study_design_scores_gemma":[0.000110871195,0.0061755655,0.0140536055,0.00096764317,0.00018080171,0.0053490093,0.003476863,0.0064794747,0.47235626,0.027159542,0.46354595,0.00014437154],"about_ca_topic_score_codex":0.00039016714,"about_ca_topic_score_gemma":0.0009995607,"teacher_disagreement_score":0.015569806,"about_ca_system_score_codex":0.0007081503,"about_ca_system_score_gemma":0.00028601516,"threshold_uncertainty_score":0.052086174},"labels":[],"label_agreement":null},{"id":"W2100874403","doi":"10.5539/jfr.v1n4p17","title":"Improvement of Spectrophotometric Method for the Determination of Atrazine in Contaminated Water by Inducing of Mannich Reaction","year":2012,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Electrochemical Analysis and Applications","field":"Chemistry","cited_by":12,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Atrazine; Absorbance; Chemistry; Formaldehyde; Detection limit; Absorption (acoustics); Ketone; Derivatization; Chromatography; Nuclear chemistry; High-performance liquid chromatography; Pesticide; Organic chemistry; Materials science","score_opus":0.04724356024936527,"score_gpt":0.39289047000894833,"score_spread":0.34564690975958307,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2100874403","genre_codex":"methods","genre_gemma":"methods","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"methods","genre_consensus":"methods","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.11239537,0.005928632,0.87274295,0.00075113506,0.00035934508,0.00046458672,0.00036634185,0.0019110756,0.005080537],"genre_scores_gemma":[0.25973874,0.0047931974,0.7257215,0.0002688718,0.0000936488,0.00063972804,0.00046539077,0.00014533603,0.008133656],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99673694,0.00081179116,0.0001586898,0.0006638733,0.0014949789,0.00013361363],"domain_scores_gemma":[0.9992055,0.0002374653,0.00013629881,0.00006603361,0.00031468825,0.00004006635],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0016845408,0.0010226532,0.00067909074,0.0014732553,0.00038673932,0.00052375474,0.001210337,0.0010199089,0.0012088375],"category_scores_gemma":[0.0018289421,0.00054977543,0.000526897,0.0007481363,0.0005049798,0.0009481677,0.000844113,0.0016669268,0.0009666995],"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":[0.000053953983,0.000068947935,0.0006690784,0.00021278208,0.000024788822,0.00009837569,0.00006323827,0.00025862147,0.976757,0.0006778917,0.00035914805,0.020756109],"study_design_scores_gemma":[0.000013494723,0.00028401357,0.0016770919,0.000026346655,0.000041385825,0.0007819843,0.000056493,0.0067761675,0.979478,0.00041772085,0.010406163,0.000041150673],"about_ca_topic_score_codex":0.00079704577,"about_ca_topic_score_gemma":0.0016142044,"teacher_disagreement_score":0.0016845408,"about_ca_system_score_codex":0.0005011709,"about_ca_system_score_gemma":0.00062972767,"threshold_uncertainty_score":0.008908868},"labels":[],"label_agreement":null},{"id":"W2100967369","doi":"10.5539/jfr.v1n1p169","title":"Effect of Inulin on the Physical, Chemical and Sensory Quality Attributes of Polish Chicken Burgers","year":2012,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Meat and Animal Product Quality","field":"Agricultural and Biological Sciences","cited_by":27,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Inulin; Food science; Chemistry; Mathematics","score_opus":0.19573109408460831,"score_gpt":0.4037667680741433,"score_spread":0.20803567398953499,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2100967369","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":[0.9985185,0.0007685368,0.00020569375,0.000020437828,0.000015653468,0.000014067841,0.00005567299,0.000004904695,0.0003963535],"genre_scores_gemma":[0.9957813,0.0011981365,0.0011432245,0.00006217459,0.000013037972,0.0000171632,0.000107102256,0.000010256906,0.0016676155],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9997609,0.00009823431,0.000023544802,0.00004463197,0.00003566736,0.000037003607],"domain_scores_gemma":[0.9996408,0.00009223315,0.0001068295,0.000020093046,0.000059588092,0.00008045954],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00029618942,0.00061648723,0.00033225978,0.00027059086,0.00020113817,0.00036604828,0.00018893827,0.00028870825,0.0011347785],"category_scores_gemma":[0.00047178156,0.00018214052,0.00031330923,0.00023377535,0.00023342724,0.00023305074,0.000204253,0.00038460232,0.000116408715],"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":[0.0032693252,0.00046475476,0.0007976619,0.00020555918,0.00006125243,0.00008533589,0.000076666955,0.00018462283,0.99119663,0.000032110336,0.000032208725,0.0035939522],"study_design_scores_gemma":[0.000054000884,0.006455591,0.013710911,0.00003392499,0.0002504488,0.00007171161,0.00010645911,0.0003291937,0.97775066,0.000020485326,0.0012022047,0.0000144063],"about_ca_topic_score_codex":0.0013652744,"about_ca_topic_score_gemma":0.0017226237,"teacher_disagreement_score":0.0013652744,"about_ca_system_score_codex":0.00017579518,"about_ca_system_score_gemma":0.00019594879,"threshold_uncertainty_score":0.0037962198},"labels":[],"label_agreement":null},{"id":"W2101737216","doi":"10.5539/jfr.v1n4p27","title":"In-vivo Effect of Probiotics on Escherichia coli O157:H7 Isolated from Salad Vegetables","year":2012,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Probiotics and Fermented Foods","field":"Agricultural and Biological Sciences","cited_by":2,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Lactobacillus acidophilus; Escherichia coli; Diarrhea; Lactobacillus; Biology; Pediococcus acidilactici; Food science; Microbiology; Probiotic; Medicine; Bacteria; Lactic acid; Fermentation; Internal medicine","score_opus":0.043922738824966556,"score_gpt":0.30928804565659457,"score_spread":0.265365306831628,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2101737216","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":[0.99904865,0.00027246424,0.00010655962,0.000035633348,0.000039058505,0.000021250165,0.00010871356,0.0000043407485,0.00036321947],"genre_scores_gemma":[0.99574274,0.0007362342,0.00068873656,0.00012587917,0.000039683673,0.000037517606,0.00039488683,0.0000072822672,0.0022270356],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99984753,0.00003164515,0.00001770736,0.000032228145,0.000031042076,0.000039772884],"domain_scores_gemma":[0.9997547,0.000053831325,0.00005486411,0.000017205804,0.000046862915,0.00007260125],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00021784124,0.00044668184,0.00039451447,0.00020996838,0.00015114581,0.0002895951,0.00015931045,0.00034559125,0.000886265],"category_scores_gemma":[0.0002522389,0.00022158281,0.00030094525,0.00013944754,0.00020435799,0.00024145599,0.00017541526,0.0006048082,0.00023069097],"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":[0.0014063166,0.0007043882,0.001676705,0.00012983815,0.000012536903,0.00010972587,0.0001187316,0.000069759444,0.9940002,0.000015460102,0.000035650915,0.0017207037],"study_design_scores_gemma":[0.00017660327,0.06585293,0.07054088,0.00009542717,0.00013753927,0.00049134466,0.0009936398,0.00061813963,0.85911304,0.00007510142,0.0018710811,0.000034279426],"about_ca_topic_score_codex":0.00072881056,"about_ca_topic_score_gemma":0.0014313073,"teacher_disagreement_score":0.000886265,"about_ca_system_score_codex":0.000118633565,"about_ca_system_score_gemma":0.00021832343,"threshold_uncertainty_score":0.0029648542},"labels":[],"label_agreement":null},{"id":"W2101917818","doi":"10.5539/jfr.v3n3p78","title":"Analysis of Corn Distillers Dried Grains With Solubles (DDGS) / Flour Mixtures, and Subsequent Bread Baking Trials","year":2014,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Food composition and properties","field":"Nursing","cited_by":2,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Food science; Distillers grains; Chemistry; Stearic acid; Ingredient; Wheat flour; Organic chemistry","score_opus":0.14086344344186205,"score_gpt":0.3808507937575341,"score_spread":0.23998735031567206,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2101917818","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":[0.99517053,0.0010081858,0.0018250132,0.000020046085,0.0000237919,0.00009767273,0.0007847743,0.000030523108,0.00103931],"genre_scores_gemma":[0.989071,0.0007900754,0.0056322035,0.000060805833,0.0000073692236,0.000079128076,0.0015866781,0.000038045626,0.002734724],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9997112,0.000037464215,0.000030098663,0.00006289472,0.000118609634,0.00003971236],"domain_scores_gemma":[0.9998167,0.000028540486,0.000031032298,0.000008929386,0.00008452606,0.000030381274],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00034270648,0.00039717485,0.00027179625,0.0005448117,0.00030031786,0.00028198058,0.00014101117,0.00024794033,0.0011382977],"category_scores_gemma":[0.0004560063,0.00016397846,0.00032535827,0.0007452861,0.00017977088,0.00019537844,0.00015490346,0.00037439086,0.00023483449],"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":[0.00035051015,0.000063176994,0.0013280023,0.00004916796,0.000016246808,0.000045111825,0.000046637895,0.00007923717,0.99604887,0.000022985385,0.000026700767,0.0019232648],"study_design_scores_gemma":[0.000021413944,0.0010813117,0.026693143,0.000014732993,0.00007748375,0.00010326207,0.000167916,0.0006455376,0.9691209,0.000024277422,0.0020361685,0.000013850176],"about_ca_topic_score_codex":0.0038317156,"about_ca_topic_score_gemma":0.006633922,"teacher_disagreement_score":0.0038317156,"about_ca_system_score_codex":0.00019480553,"about_ca_system_score_gemma":0.00027104813,"threshold_uncertainty_score":0.0076188445},"labels":[],"label_agreement":null},{"id":"W2101983700","doi":"10.5539/jfr.v2n1p31","title":"A Case Study of Selected Volatile Phenols from Brettanomyces and Micronutrients Mn, Fe, Cu, Zn in Chianti Red Wines","year":2013,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Fermentation and Sensory Analysis","field":"Agricultural and Biological Sciences","cited_by":7,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"Università degli Studi di Siena; Emory University","keywords":"Chemistry; Wine; Phenols; Manganese; Atomic absorption spectroscopy; Zinc; Nuclear chemistry; Solid phase extraction; Extraction (chemistry); Chromatography; Food science","score_opus":0.08268664861956404,"score_gpt":0.3185310451751841,"score_spread":0.23584439655562006,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2101983700","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":[0.99774396,0.0008450313,0.00039838563,0.000053299238,0.0000059600816,0.000016780565,0.00015541191,0.000010999002,0.0007703146],"genre_scores_gemma":[0.9956814,0.0009735257,0.0011635422,0.00004428357,0.000010992104,0.000007035047,0.00022754123,0.000011752848,0.0018799368],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.99966633,0.000040151284,0.000023035755,0.0001230435,0.000091412796,0.00005610213],"domain_scores_gemma":[0.99972314,0.000052400745,0.00006984937,0.000025933623,0.00006989062,0.00005886559],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00019868198,0.0005717076,0.00039876293,0.0012156832,0.0010606787,0.00093889976,0.0003121938,0.00083906204,0.0005340386],"category_scores_gemma":[0.00035561368,0.0002856353,0.0004043818,0.0013452587,0.0005159535,0.00034796292,0.00059359835,0.00042083408,0.00020130222],"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":[0.0009815305,0.00037811068,0.3570826,0.0006583195,0.00017478091,0.06990625,0.008325746,0.0009789639,0.51494956,0.00029356987,0.00068307057,0.04558755],"study_design_scores_gemma":[0.000020999432,0.0012279411,0.7427105,0.00010252686,0.0002567376,0.073892035,0.008372035,0.0023798347,0.1552554,0.00024370656,0.015462543,0.00007574384],"about_ca_topic_score_codex":0.025164567,"about_ca_topic_score_gemma":0.037618447,"teacher_disagreement_score":0.025164567,"about_ca_system_score_codex":0.0006554958,"about_ca_system_score_gemma":0.00025550413,"threshold_uncertainty_score":0.050036192},"labels":[],"label_agreement":null},{"id":"W2102585265","doi":"10.5539/jfr.v1n3p263","title":"Nutritional Status of Participating and Non-participating Pupils in the Ghana School Feeding Programme","year":2012,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Child Nutrition and Water Access","field":"Nursing","cited_by":34,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Malnutrition; Psychological intervention; Environmental health; Medicine; Psychology; Gerontology; Nursing","score_opus":0.18751792605627346,"score_gpt":0.4344526230297173,"score_spread":0.24693469697344386,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2102585265","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":[0.99957293,0.00004292836,0.000006311899,0.000019234414,0.0000016107297,0.0000090032445,0.00005178801,6.750971e-7,0.00029536735],"genre_scores_gemma":[0.99927825,0.000068034904,0.00004172529,0.000017188193,0.0000018617072,0.0000135047085,0.00007190257,8.647024e-7,0.0005065957],"study_design_codex":"observational","study_design_gemma":"observational","domain_scores_codex":[0.99955004,0.00015365983,0.000051288494,0.00006253102,0.00008943652,0.000093045135],"domain_scores_gemma":[0.99905115,0.00015295942,0.0002910679,0.000043214804,0.00015562397,0.00030587782],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00100297,0.00018845628,0.00038947834,0.0004880069,0.00065510103,0.00058571296,0.00024897556,0.00032665528,0.0019519383],"category_scores_gemma":[0.0019152235,0.00021076665,0.00024071884,0.00053408416,0.0003850886,0.00045195402,0.00045703875,0.00039370806,0.00039963002],"study_design_candidate":"observational","study_design_consensus":"observational","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0002556086,0.0003349715,0.9910007,0.000032927557,0.000016113798,0.00022064762,0.00419006,0.000011209449,0.00090020703,0.00002426898,0.00011172199,0.0029015327],"study_design_scores_gemma":[0.0000054917523,0.0005457099,0.9947113,0.000010309358,0.0000089012265,0.00013552592,0.0041995225,0.000014179397,0.00008435018,0.000008558487,0.00027215746,0.000004082027],"about_ca_topic_score_codex":0.009236991,"about_ca_topic_score_gemma":0.018244723,"teacher_disagreement_score":0.009236991,"about_ca_system_score_codex":0.00044309994,"about_ca_system_score_gemma":0.00037044522,"threshold_uncertainty_score":0.018366456},"labels":[],"label_agreement":null},{"id":"W2102837356","doi":"10.5539/jfr.v1n3p111","title":"Acceptability of Amaranth Grain-based Nutritious Complementary Foods with Dagaa Fish (Rastrineobola argentea) and Edible Termites (Macrotermes subhylanus) Compared to Corn Soy Blend Plus among Young Children/Mothers Dyads in Western Kenya","year":2012,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Rabbits: Nutrition, Reproduction, Health","field":"Agricultural and Biological Sciences","cited_by":47,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Amaranth; Fish <Actinopterygii>; Food science; Biology; Agronomy; Fishery","score_opus":0.04992837878246832,"score_gpt":0.317690847446087,"score_spread":0.2677624686636187,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2102837356","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":[0.99981385,0.00003402542,0.0000036836288,0.000006580514,7.470347e-7,0.000006054026,0.000017292596,2.0709892e-7,0.00011767591],"genre_scores_gemma":[0.99924624,0.00015443187,0.00007589707,0.000016955306,0.0000010151647,0.00001684344,0.000034595978,4.913292e-7,0.0004534652],"study_design_codex":"observational","study_design_gemma":"observational","domain_scores_codex":[0.9997489,0.00007873849,0.000018816225,0.000035896825,0.000061102284,0.000056552904],"domain_scores_gemma":[0.9997291,0.000054176187,0.00010867023,0.000006242975,0.00003440054,0.000067315996],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00050917565,0.00036769928,0.0002695619,0.00017746113,0.0006837037,0.0004366814,0.00021139038,0.00026591952,0.0014037818],"category_scores_gemma":[0.0007132075,0.00031619205,0.00032407106,0.0002141659,0.00038055165,0.00030856833,0.00033860802,0.00044568614,0.00017827164],"study_design_candidate":"observational","study_design_consensus":"observational","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0025507407,0.0018657793,0.92364067,0.00036462818,0.000111891895,0.0011562867,0.025709195,0.00008070222,0.029381782,0.00008230257,0.00036906125,0.014686944],"study_design_scores_gemma":[0.000051113482,0.0036028242,0.9829034,0.000038400554,0.000056714358,0.00026768682,0.0110497195,0.00008101304,0.0012930417,0.000013335376,0.0006286886,0.000013933221],"about_ca_topic_score_codex":0.032903936,"about_ca_topic_score_gemma":0.08703487,"teacher_disagreement_score":0.032903936,"about_ca_system_score_codex":0.00057341,"about_ca_system_score_gemma":0.00033347646,"threshold_uncertainty_score":0.06542486},"labels":[],"label_agreement":null},{"id":"W2102996761","doi":"10.5539/jfr.v3n3p57","title":"Post-Mortem Chemical Changes in Poultry Breast Meat Monitored With Visible-Near Infrared Spectroscopy","year":2014,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Meat and Animal Product Quality","field":"Agricultural and Biological Sciences","cited_by":10,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Myoglobin; Myofibril; Broiler; Spectroscopy; Near-infrared spectroscopy; Infrared spectroscopy; Chemistry; Postmortem Changes; Chicken breast; Analytical Chemistry (journal); Food science; Biology; Pathology; Biochemistry; Chromatography; Medicine","score_opus":0.05871608752889233,"score_gpt":0.3217467573918942,"score_spread":0.26303066986300183,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2102996761","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":[0.99785644,0.0004935638,0.00083686394,0.000013339167,0.0000072807084,0.000008553756,0.00015666297,0.000017512046,0.00060985074],"genre_scores_gemma":[0.9945798,0.0005460374,0.0018336521,0.000055212964,0.000006053658,0.000025842235,0.00040072613,0.0000118990465,0.0025409083],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99995315,0.000006373918,0.0000020745447,0.000014705822,0.000014761056,0.000008951812],"domain_scores_gemma":[0.99984956,0.000020925507,0.000049373793,0.000007580986,0.00005395228,0.000018606135],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00014045481,0.00018304097,0.00011988985,0.00028445528,0.0001624465,0.00019196466,0.000111136644,0.00026012643,0.00075377326],"category_scores_gemma":[0.00020172742,0.00014118245,0.00008825064,0.00014535857,0.00016555487,0.00018089956,0.00008420295,0.0002964513,0.00024086348],"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":[0.0009813664,0.00006186901,0.015436029,0.000047088874,0.00001643655,0.0001815077,0.00011769419,0.00003975637,0.97895724,0.000021320393,0.00006632842,0.004073369],"study_design_scores_gemma":[0.000013253374,0.0014828892,0.6461315,0.000018212706,0.00005305998,0.0006882538,0.00050544366,0.00051741087,0.34966063,0.000060775583,0.0008564521,0.00001210124],"about_ca_topic_score_codex":0.001242834,"about_ca_topic_score_gemma":0.0024361417,"teacher_disagreement_score":0.001242834,"about_ca_system_score_codex":0.000135588,"about_ca_system_score_gemma":0.00007931793,"threshold_uncertainty_score":0.0025215745},"labels":[],"label_agreement":null},{"id":"W2103575885","doi":"10.5539/jfr.v1n3p58","title":"A Total Polyphenol Content of Mate (Ilex paraguariensis) and Other Plants-derived Beverages","year":2012,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Heavy Metals in Plants","field":"Chemistry","cited_by":19,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"Consejo Nacional de Investigaciones Científicas y Técnicas","keywords":"Gallic acid; Polyphenol; Chemistry; Food science; Chlorogenic acid; Green tea; Antioxidant; Biochemistry","score_opus":0.21650234329461532,"score_gpt":0.37604344880497026,"score_spread":0.15954110551035494,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2103575885","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":[0.99757737,0.00021261928,0.00015916416,0.0000110221135,0.000002953272,0.00001652417,0.00067731395,0.0000135823175,0.0013293711],"genre_scores_gemma":[0.9959455,0.0001621331,0.00063117413,0.000017195916,0.000004345081,0.000025966716,0.0011396257,0.000013117328,0.0020608255],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999529,0.000004952738,0.0000023830219,0.000021881911,0.000011164064,0.0000066043845],"domain_scores_gemma":[0.99995005,0.000004511016,0.0000140022985,0.0000049090245,0.000013475694,0.000013087961],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00007016924,0.0002558605,0.00021020672,0.00051034597,0.00033215462,0.000284557,0.00010132144,0.00015347061,0.0037893492],"category_scores_gemma":[0.00009259465,0.00010631547,0.00016944353,0.0005062512,0.00013941377,0.00022599027,0.00014186204,0.00019384203,0.0003117093],"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":[0.0021747989,0.0005603621,0.07809907,0.00038399015,0.00012851207,0.00031103392,0.0006316857,0.0001409519,0.89265114,0.00021404722,0.0003063184,0.02439802],"study_design_scores_gemma":[0.000015695445,0.0006805507,0.96585566,0.00000815007,0.00006214575,0.0002546307,0.00020534825,0.00022827233,0.02940049,0.000034498727,0.003243694,0.000010944529],"about_ca_topic_score_codex":0.0076696076,"about_ca_topic_score_gemma":0.018002948,"teacher_disagreement_score":0.0076696076,"about_ca_system_score_codex":0.00029044648,"about_ca_system_score_gemma":0.00009060976,"threshold_uncertainty_score":0.015249908},"labels":[],"label_agreement":null},{"id":"W2103978604","doi":"10.5539/jfr.v2n3p55","title":"Importance of Espresso Coffee Machine Parameters on the Extraction of Chlorogenic Acids in a Certified Italian Espresso by Using SPE-HPLC-DAD","year":2013,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Coffee research and impacts","field":"Medicine","cited_by":24,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Chlorogenic acid; High-performance liquid chromatography; Chemistry; Green coffee; Chromatography; Coffee grounds; Food science","score_opus":0.165006500527925,"score_gpt":0.41545984511262435,"score_spread":0.25045334458469937,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2103978604","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":[0.9513712,0.011581442,0.028586876,0.00039396132,0.00021277585,0.00018471957,0.00093149394,0.00062240387,0.006115153],"genre_scores_gemma":[0.95858586,0.0034011304,0.032232087,0.00052733225,0.000067667585,0.000113049,0.0009453781,0.00016630554,0.0039611314],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99852484,0.00029832937,0.000077906516,0.0004974437,0.0004905727,0.000111017194],"domain_scores_gemma":[0.99947363,0.00018102993,0.00008793252,0.00006091297,0.00016597845,0.00003053092],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00085842604,0.00095228566,0.0004568214,0.0005554818,0.00038754573,0.0007213349,0.0003440818,0.0007337106,0.0012081951],"category_scores_gemma":[0.0015427072,0.0003684314,0.00047506727,0.0004955877,0.00047303614,0.0003991701,0.00038996284,0.0004721626,0.0008277805],"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":[0.00040347967,0.000036354853,0.002678817,0.0001958647,0.00004741038,0.00007996562,0.00006333939,0.00021053593,0.98131645,0.000041071216,0.00016753754,0.014759174],"study_design_scores_gemma":[0.00001483844,0.00048003523,0.042156275,0.00004371337,0.00020062255,0.0006365799,0.000105716616,0.0021998277,0.9474192,0.00005786576,0.0066318247,0.000053569875],"about_ca_topic_score_codex":0.0030932205,"about_ca_topic_score_gemma":0.0055386433,"teacher_disagreement_score":0.0030932205,"about_ca_system_score_codex":0.0003509918,"about_ca_system_score_gemma":0.000493752,"threshold_uncertainty_score":0.0061504245},"labels":[],"label_agreement":null},{"id":"W2104066075","doi":"10.5539/jfr.v3n2p54","title":"Distribution of Phenolic Components and Their Antioxidant Capacity in Strawberries","year":2014,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Berry genetics and cultivation research","field":"Agricultural and Biological Sciences","cited_by":6,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"Agriculture and Agri-Food Canada","funders":"","keywords":"Cultivar; Antioxidant capacity; Antioxidant; Chemistry; Ferric; Food science; Composition (language); Chemical composition; Phenols; Botany; Biology; Biochemistry; Organic chemistry","score_opus":0.16583553952829558,"score_gpt":0.30832829334302947,"score_spread":0.1424927538147339,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2104066075","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":[0.9992537,0.00022343539,0.00010088402,0.0000067539495,0.0000014247497,0.0000026663663,0.00016178546,0.000006500453,0.00024293199],"genre_scores_gemma":[0.99789053,0.00011882561,0.0003583965,0.000022838787,0.0000033296399,0.000008657334,0.0005389957,0.0000063342145,0.0010520914],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999286,0.0000084833155,0.0000044905532,0.000030205892,0.000013573661,0.000014580701],"domain_scores_gemma":[0.99983823,0.000018336239,0.000039767772,0.000009315779,0.000038484486,0.000055736735],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000095534546,0.00032198493,0.0003338302,0.0006772155,0.0001876086,0.00026865647,0.00009073228,0.00020591372,0.0009660707],"category_scores_gemma":[0.000115051254,0.00015912858,0.00018468327,0.00045119063,0.00018458927,0.0002930374,0.00011136738,0.00026597656,0.00018959536],"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":[0.0005199745,0.00004737714,0.012079328,0.000046750705,0.000024850315,0.00007910492,0.000113652924,0.000026010688,0.98479515,0.00002773107,0.000023130659,0.0022170378],"study_design_scores_gemma":[0.000011732975,0.0005529431,0.91584027,0.0000049374466,0.000042319614,0.000192314,0.00014734402,0.00029650447,0.08240298,0.000044469583,0.00045449298,0.0000097025195],"about_ca_topic_score_codex":0.0018954572,"about_ca_topic_score_gemma":0.0024395601,"teacher_disagreement_score":0.0018954572,"about_ca_system_score_codex":0.00020549654,"about_ca_system_score_gemma":0.00012390346,"threshold_uncertainty_score":0.0037688017},"labels":[],"label_agreement":null},{"id":"W2104400319","doi":"10.5539/jfr.v2n2p120","title":"Effects of the Type and Point of Inclusion of Soy-Melon-Protein Supplement on the Sensory Qualities of “Gari” Semolina","year":2013,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Nuts composition and effects","field":"Nursing","cited_by":2,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Food science; Shelf life; Flavor; Melon; Sensory analysis; Soy protein; Meal; Fermentation; Mathematics; High-density polyethylene; Soy flour; Chemistry; Biology; Horticulture","score_opus":0.045934918572010965,"score_gpt":0.35089489262175744,"score_spread":0.30495997404974645,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2104400319","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":[0.9989592,0.00040423402,0.00009520595,0.000021712274,0.000010078905,0.000014847322,0.00007218118,0.0000048117136,0.00041765423],"genre_scores_gemma":[0.996384,0.0005931641,0.0011644503,0.00006185514,0.000010272622,0.000020779526,0.00022568453,0.000009314829,0.001530476],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99975437,0.00007983432,0.00002882149,0.000048126767,0.000045932913,0.000042906395],"domain_scores_gemma":[0.99941564,0.00019992894,0.00012026635,0.000025660087,0.00010204887,0.00013645337],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0002735307,0.00038312614,0.00045461027,0.00024636553,0.00020336045,0.00048343206,0.00024683296,0.00028985477,0.0013328735],"category_scores_gemma":[0.00055807823,0.0002122724,0.00035905789,0.00026640345,0.0002666123,0.00040182986,0.0003402384,0.0006090428,0.0001502387],"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":[0.0112304995,0.0008573149,0.0027600215,0.00036802326,0.00006898837,0.00018427521,0.00019064218,0.00014958285,0.9779638,0.00004004929,0.000051673946,0.006135102],"study_design_scores_gemma":[0.00010529171,0.0435755,0.12460007,0.00012306527,0.00040477968,0.00031118072,0.0006498884,0.00084696186,0.82532114,0.00007244072,0.003931199,0.000058537134],"about_ca_topic_score_codex":0.0011233835,"about_ca_topic_score_gemma":0.0030162253,"teacher_disagreement_score":0.0013328735,"about_ca_system_score_codex":0.0001848829,"about_ca_system_score_gemma":0.00021580864,"threshold_uncertainty_score":0.0044589043},"labels":[],"label_agreement":null},{"id":"W2104414237","doi":"10.5539/jfr.v1n3p302","title":"Different Behaviour of Plasma Antioxidant Status after Red Wine Consumption in Subjects of the Same Sex: A Preliminary Report","year":2012,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Antioxidant Activity and Oxidative Stress","field":"Medicine","cited_by":0,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Wine; Uric acid; Ingestion; Antioxidant; Food science; Homogeneous; Chemistry; Antioxidant capacity; Animal science; Biochemistry; Biology; Mathematics","score_opus":0.07868379067624406,"score_gpt":0.36977320293693045,"score_spread":0.2910894122606864,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2104414237","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":[0.9979254,0.0007149249,0.0004534713,0.00003081626,0.000035903522,0.000027676782,0.00018199663,0.000009906632,0.00061980577],"genre_scores_gemma":[0.99812466,0.00023233707,0.00032276378,0.000080004844,0.000046865276,0.000030828614,0.0002629452,0.000007374993,0.00089214667],"study_design_codex":"observational","study_design_gemma":"observational","domain_scores_codex":[0.99978787,0.000048916932,0.000019736313,0.000065562985,0.000045172736,0.00003265794],"domain_scores_gemma":[0.9995347,0.00012475821,0.00011965235,0.00007953799,0.0000642479,0.00007714925],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00037673482,0.00023536058,0.0003443471,0.00029906526,0.00024533298,0.00032596028,0.0001258927,0.0003719266,0.0020786212],"category_scores_gemma":[0.00076413836,0.00012296796,0.00038098125,0.00026238488,0.00019259496,0.00017951685,0.0001773884,0.00027249812,0.000436935],"study_design_candidate":"observational","study_design_consensus":"observational","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.012294741,0.0011117621,0.82644814,0.00029342333,0.00032000768,0.002497894,0.002165458,0.00003568822,0.119054675,0.00008400729,0.00041200337,0.035282183],"study_design_scores_gemma":[0.00004384621,0.005755237,0.9857302,0.000006858818,0.00011345942,0.0015441771,0.0003423405,0.000063160034,0.005249669,0.000046970137,0.0010941427,0.000009988662],"about_ca_topic_score_codex":0.00045083702,"about_ca_topic_score_gemma":0.00046331497,"teacher_disagreement_score":0.0020786212,"about_ca_system_score_codex":0.000056287878,"about_ca_system_score_gemma":0.00011613963,"threshold_uncertainty_score":0.0069536567},"labels":[],"label_agreement":null},{"id":"W2104482761","doi":"10.5539/jfr.v2n6p12","title":"Influence of Fat and Moisture Content in the Processing of Light Requeijão","year":2013,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Sensory Analysis and Statistical Methods","field":"Agricultural and Biological Sciences","cited_by":2,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"Conselho Nacional de Desenvolvimento Científico e Tecnológico","keywords":"Linear regression; Moisture; Food science; Mathematics; Regression analysis; Response surface methodology; Statistics; Chemistry; Animal science; Biology","score_opus":0.19867647862149265,"score_gpt":0.3857451839698511,"score_spread":0.18706870534835843,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2104482761","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":[0.99862444,0.0002614117,0.00052894215,0.000016485354,0.000007665087,0.000014441393,0.000039612933,0.0000057658217,0.00050124864],"genre_scores_gemma":[0.9959533,0.00026986122,0.0024501681,0.00006808055,0.000005255759,0.000022519524,0.00010291883,0.000016479124,0.0011114608],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.9998117,0.00003971343,0.000012558356,0.000045710494,0.000065431625,0.000024989782],"domain_scores_gemma":[0.9997862,0.00006942945,0.00007144855,0.000014430175,0.00003704154,0.000021520058],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00041603402,0.00020908435,0.00022015102,0.00019101359,0.00017346854,0.00044852763,0.0001332893,0.00020241141,0.001499353],"category_scores_gemma":[0.00051191135,0.00012716085,0.00031225957,0.00017279187,0.00015988189,0.0003065466,0.00020239037,0.00035104915,0.00019835925],"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":[0.004668129,0.00024386738,0.004792707,0.00024073309,0.00003257981,0.00010810327,0.00015974097,0.00016931277,0.97747415,0.0001066142,0.000052399402,0.011951571],"study_design_scores_gemma":[0.00009425146,0.008666604,0.16312096,0.00007209301,0.00032604867,0.00031391068,0.00056631776,0.002529436,0.8192772,0.00017429738,0.004806611,0.000052243155],"about_ca_topic_score_codex":0.0008886403,"about_ca_topic_score_gemma":0.0015363473,"teacher_disagreement_score":0.001499353,"about_ca_system_score_codex":0.00013495814,"about_ca_system_score_gemma":0.00012495636,"threshold_uncertainty_score":0.00501585},"labels":[],"label_agreement":null},{"id":"W2104980370","doi":"10.5539/jfr.v4n2p92","title":"Banana Vinegars Production Using Thermotolerant Acetobacter pasteurianus Isolated From Ivorian Palm Wine","year":2015,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Biofuel production and bioconversion","field":"Engineering","cited_by":9,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Fermentation; Acetic acid; Food science; Wine; Ethanol fermentation; Chemistry; Acetic acid bacteria; Malic acid; Fermentation in winemaking; Acetobacter; Botany; Biology; Biochemistry; Citric acid","score_opus":0.11733727888455879,"score_gpt":0.30874932322770376,"score_spread":0.19141204434314496,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2104980370","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":[0.99841607,0.00023865933,0.00046439352,0.000044952543,0.000016460679,0.000027987635,0.00019230696,0.000015361662,0.000583825],"genre_scores_gemma":[0.99327576,0.00053468265,0.0035243775,0.00003519646,0.000013148194,0.000024953411,0.00097256765,0.000022604236,0.0015968904],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9997904,0.000034622313,0.00003013767,0.000055745604,0.00003842793,0.000050729173],"domain_scores_gemma":[0.99991965,0.000013138749,0.000016426755,0.000011483439,0.00001939527,0.000019878597],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00016256984,0.0006153408,0.00035468006,0.00031138168,0.00020210708,0.00046910552,0.0002354672,0.00026016883,0.00042656352],"category_scores_gemma":[0.00016870824,0.00015893116,0.00046879437,0.00041268597,0.00012474052,0.00026300302,0.000416881,0.00032452683,0.00022265548],"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":[0.00006937031,0.000056766214,0.00074141956,0.000035937126,0.000005475084,0.00008454302,0.00003176483,0.000051477848,0.9976246,0.0000080656555,0.000014608218,0.0012760771],"study_design_scores_gemma":[0.000010177834,0.00084156625,0.017793749,0.000017268689,0.000059662863,0.00027871583,0.00028997616,0.00049251074,0.97914827,0.000019573625,0.0010371351,0.000011445135],"about_ca_topic_score_codex":0.0020049307,"about_ca_topic_score_gemma":0.0027234398,"teacher_disagreement_score":0.0020049307,"about_ca_system_score_codex":0.00014071312,"about_ca_system_score_gemma":0.00024904535,"threshold_uncertainty_score":0.003986478},"labels":[],"label_agreement":null},{"id":"W2105307533","doi":"10.5539/jfr.v2n1p109","title":"Proximate Composition and Fatty Acids Profile in Oleaginous Seeds","year":2013,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Nuts composition and effects","field":"Nursing","cited_by":7,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"Fundação Araucária; Conselho Nacional de Desenvolvimento Científico e Tecnológico; Coordenação de Aperfeiçoamento de Pessoal de Nível Superior","keywords":"Food science; Polyunsaturated fatty acid; Macadamia nut; Chemistry; Linoleic acid; Stearic acid; Oleic acid; Palmitic acid; Composition (language); Fatty acid; Botany; Biology; Biochemistry; Organic chemistry","score_opus":0.041524979040122804,"score_gpt":0.3490837911712011,"score_spread":0.3075588121310783,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2105307533","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":[0.9987663,0.0003454428,0.00028407323,0.000006856649,0.0000021805592,0.0000062980907,0.0002815217,0.0000070408782,0.00030043573],"genre_scores_gemma":[0.9964264,0.0002615737,0.001109717,0.000028494505,0.0000024795238,0.000015132337,0.0012493093,0.000011417651,0.0008953484],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999329,0.0000089879695,0.00000807216,0.000025034366,0.000015004577,0.000009940826],"domain_scores_gemma":[0.9998628,0.000022612081,0.000037588794,0.00001118308,0.000036918365,0.000028923856],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00010701464,0.0003124156,0.00018075369,0.00095606345,0.00018268214,0.0002482443,0.00010429854,0.00016403304,0.00054312736],"category_scores_gemma":[0.00018737673,0.0001443021,0.00015628726,0.00053539895,0.00020450029,0.00021355315,0.00017524473,0.00021564943,0.00012704013],"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":[0.00047941168,0.000023305241,0.0071871276,0.000035348017,0.000018238354,0.000119309116,0.00006926458,0.00003287039,0.99024487,0.000030836323,0.00001055856,0.0017488628],"study_design_scores_gemma":[0.000034418612,0.0008491529,0.6869169,0.000024529609,0.00011851462,0.0008167236,0.0003081586,0.0007922709,0.3078557,0.00020051602,0.00205977,0.000023323473],"about_ca_topic_score_codex":0.0017733688,"about_ca_topic_score_gemma":0.0020782186,"teacher_disagreement_score":0.0017733688,"about_ca_system_score_codex":0.00019305572,"about_ca_system_score_gemma":0.00014970245,"threshold_uncertainty_score":0.0035260916},"labels":[],"label_agreement":null},{"id":"W2106173698","doi":"10.5539/jfr.v2n5p104","title":"The Beneficial Effects of SesaVitaTM on Lipid Profiles and Blood Glucose Levels in Subjects With Prediabetes and Mild-To-Moderate Hyperlipidemia in India","year":2013,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Sesame and Sesamin Research","field":"Agricultural and Biological Sciences","cited_by":2,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Prediabetes; Hyperlipidemia; Medicine; Tolerability; Internal medicine; Placebo; Diabetes mellitus; Blood sugar; Lipid profile; Blood lipids; Impaired fasting glucose; Impaired glucose tolerance; Endocrinology; Postprandial; Cholesterol; Type 2 diabetes; Gastroenterology; Adverse effect","score_opus":0.042868006563883475,"score_gpt":0.29355010798568876,"score_spread":0.2506821014218053,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2106173698","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":[0.9983204,0.0010627854,0.000059669354,0.00006783079,0.00001338552,0.00006324949,0.00004892756,0.000007700371,0.00035601752],"genre_scores_gemma":[0.9981127,0.0011119909,0.00015184052,0.00011099296,0.000025685085,0.000051732524,0.00007820219,0.00000163688,0.00035529927],"study_design_codex":"randomized_trial","study_design_gemma":"observational","domain_scores_codex":[0.9998344,0.000076378485,0.000022160037,0.00001710146,0.000021315469,0.000028612256],"domain_scores_gemma":[0.9997445,0.00008483368,0.000053313895,0.000018987224,0.00001616899,0.0000821816],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0004235804,0.0003222171,0.000651874,0.000284547,0.00026340125,0.00025464053,0.00028801712,0.0003499235,0.0013351649],"category_scores_gemma":[0.0003623057,0.00026006938,0.0004817659,0.00032875943,0.00047190208,0.00018510198,0.0001925421,0.00068126,0.00014636945],"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":[0.4761583,0.05002057,0.12611803,0.0031224315,0.0016373154,0.0018679658,0.0012261844,0.0009936646,0.14528379,0.00033018138,0.0010908865,0.19215067],"study_design_scores_gemma":[0.0540277,0.35497653,0.5727112,0.00012715218,0.0015589563,0.0017307405,0.0007535723,0.00063927594,0.010901136,0.00019898513,0.0023002373,0.000074457275],"about_ca_topic_score_codex":0.0013610085,"about_ca_topic_score_gemma":0.0030331945,"teacher_disagreement_score":0.0013610085,"about_ca_system_score_codex":0.00014790587,"about_ca_system_score_gemma":0.00043736008,"threshold_uncertainty_score":0.0044665933},"labels":[],"label_agreement":null},{"id":"W2106442065","doi":"10.5539/jfr.v4n1p66","title":"Presence of the Hemolysin Gene of Vibrio mimicus in Fish and Seafood Products in Sonora, Mexico","year":2014,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Vibrio bacteria research studies","field":"Biochemistry, Genetics and Molecular Biology","cited_by":8,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Food science; Biology; Hemolysin; Fish <Actinopterygii>; Fish products; Vibrio; Microbiology; Gene; Fishery; Virulence; Bacteria; Genetics","score_opus":0.03342747290433924,"score_gpt":0.311770814207046,"score_spread":0.27834334130270677,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2106442065","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":[0.99911886,0.00015034979,0.0000633455,0.000030762534,0.0000035996013,0.000008639904,0.00021799626,0.0000025254387,0.00040403267],"genre_scores_gemma":[0.9979565,0.0005483986,0.00037571212,0.0000357381,0.0000058120713,0.00002080732,0.00056392414,0.0000021576093,0.00049101276],"study_design_codex":"observational","study_design_gemma":"observational","domain_scores_codex":[0.999835,0.000017992366,0.000019104576,0.00005682914,0.000040271116,0.000030727006],"domain_scores_gemma":[0.9997063,0.000023967079,0.0001783592,0.000011461856,0.000059091493,0.000020664836],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00027405433,0.0003313478,0.00021449532,0.0012444651,0.0004465967,0.00043598763,0.00021001701,0.00029594864,0.0006429275],"category_scores_gemma":[0.00040349443,0.00027000767,0.0002514101,0.0006878193,0.00030183487,0.0002401327,0.00034437812,0.00016613111,0.00007581021],"study_design_candidate":"observational","study_design_consensus":"observational","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00011818031,0.000051132633,0.98541486,0.00007071279,0.000037497233,0.00058467017,0.0005488188,0.00004703812,0.008595129,0.000026401649,0.00013688229,0.00436865],"study_design_scores_gemma":[0.0000043037085,0.00007488438,0.9975273,0.000016107608,0.00002791303,0.00029611724,0.0011068609,0.000049912014,0.0004323935,0.0000053579315,0.00045568403,0.0000032343648],"about_ca_topic_score_codex":0.060822614,"about_ca_topic_score_gemma":0.087389,"teacher_disagreement_score":0.060822614,"about_ca_system_score_codex":0.00066218793,"about_ca_system_score_gemma":0.0005750418,"threshold_uncertainty_score":0.12093717},"labels":[],"label_agreement":null},{"id":"W2107258437","doi":"10.5539/jfr.v2n5p1","title":"Effects of Two Hypocaloric Diets Supplemented With White Lupine or Oats on Lipid Peroxidation, Reverse Cholesterol Transport and Paraoxonase Activity in Obese Rat","year":2013,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Botanical Research and Chemistry","field":"Agricultural and Biological Sciences","cited_by":0,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"Direction Générale de la Recherche Scientifique et du Développement Technologique","keywords":"Paraoxonase; Lipid peroxidation; Chemistry; PON1; Triglyceride; Internal medicine; Endocrinology; Animal science; Cholesterol; Antioxidant; Biology; Biochemistry; Medicine; Enzyme","score_opus":0.03774691973288644,"score_gpt":0.30357449915126117,"score_spread":0.2658275794183747,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2107258437","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":[0.9986998,0.00052423996,0.00034093185,0.00006539016,0.000033476437,0.00001751271,0.00012910951,0.000027736323,0.00016177537],"genre_scores_gemma":[0.9941275,0.0008110346,0.0018592088,0.00016955665,0.00003170309,0.00007361535,0.00050996686,0.000024021978,0.0023934434],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99983776,0.00002816371,0.000017495751,0.000044603315,0.0000275355,0.00004439622],"domain_scores_gemma":[0.9996463,0.000029431585,0.0000938922,0.000028065127,0.000035924677,0.00016647387],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00018078487,0.00064030965,0.00079415506,0.00051870925,0.00032762458,0.00039209353,0.00028493328,0.00055166514,0.0010073967],"category_scores_gemma":[0.0002275724,0.00026674758,0.00040165638,0.0002525243,0.00046114696,0.00042754237,0.00029794683,0.0011309911,0.00014833579],"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":[0.016123477,0.0012911402,0.000620612,0.00010302593,0.000056606554,0.00008776061,0.000045385892,0.000051580337,0.9792469,0.000045549234,0.000049940154,0.0022779885],"study_design_scores_gemma":[0.0009496332,0.022857282,0.024575325,0.000029078097,0.00038222855,0.00025322742,0.00028674456,0.0010370158,0.9466048,0.00014405475,0.002830394,0.00005027619],"about_ca_topic_score_codex":0.0014529756,"about_ca_topic_score_gemma":0.0023482307,"teacher_disagreement_score":0.0014529756,"about_ca_system_score_codex":0.00031174347,"about_ca_system_score_gemma":0.00039266585,"threshold_uncertainty_score":0.0033701062},"labels":[],"label_agreement":null},{"id":"W2107322944","doi":"10.5539/jfr.v4n2p128","title":"A review of the Experimental Approaches Used in Clinical Studies to Evaluate the Health Benefits of Plant Food Supplements Associated With Infectious Diseases","year":2015,"lang":"en","type":"review","venue":"Journal of Food Research","topic":"Ethnobotanical and Medicinal Plants Studies","field":"Agricultural and Biological Sciences","cited_by":0,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"Department of Science and Technology, Ministry of Science and Technology, India","keywords":"Clinical trial; Medicine; Infectious disease (medical specialty); Clinical study design; Limiting; Population; Placebo; Randomization; Randomized controlled trial; Disease; Biotechnology; Intensive care medicine; Alternative medicine; Environmental health; Biology; Internal medicine; Pathology","score_opus":0.7001064333680608,"score_gpt":0.5353302987009729,"score_spread":0.16477613466708785,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2107322944","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":[0.00028010667,0.9986828,0.00015696655,0.00015669016,0.00012082135,0.000120039906,0.000088451714,0.00000419026,0.00039000536],"genre_scores_gemma":[0.0024623612,0.99606556,0.00065967534,0.0003310546,0.00009473482,0.0002073078,0.00007176758,0.0000031547809,0.000104328334],"study_design_codex":"systematic_review","study_design_gemma":"not_applicable","domain_scores_codex":[0.9901911,0.0037375046,0.0035719476,0.00054766174,0.0017906802,0.00016120555],"domain_scores_gemma":[0.9607627,0.03258107,0.0036105711,0.00053249375,0.0023300853,0.00018310481],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.011167158,0.0014420102,0.0048958277,0.0109923845,0.00054692826,0.002518779,0.0016432804,0.0020668379,0.0053454004],"category_scores_gemma":[0.025895985,0.00085627957,0.004352911,0.008578478,0.0011296823,0.0021526108,0.001084701,0.0012850924,0.00068714324],"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":[0.0003147199,0.00006127149,0.0001826668,0.85305417,0.0021952756,0.0001511354,0.00021653403,0.00010166909,0.0009811806,0.000825404,0.0021252173,0.13979082],"study_design_scores_gemma":[0.00027531834,0.0011274915,0.0036420573,0.79856145,0.020751392,0.0011539578,0.00035395194,0.000093602604,0.0013020189,0.0010211869,0.17165272,0.000064826054],"about_ca_topic_score_codex":0.0020915172,"about_ca_topic_score_gemma":0.0045452532,"teacher_disagreement_score":0.011167158,"about_ca_system_score_codex":0.0020718104,"about_ca_system_score_gemma":0.005902717,"threshold_uncertainty_score":0.05905825},"labels":[],"label_agreement":null},{"id":"W2107536415","doi":"10.5539/jfr.v2n1p8","title":"Bactericidal Effects of Natural Tenderizing Enzymes on Escherichia Coli and Listeria monocytogenes","year":2013,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Pineapple and bromelain studies","field":"Biochemistry, Genetics and Molecular Biology","cited_by":16,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Papain; Listeria monocytogenes; Escherichia coli; Bromelain; Enzyme; Chemistry; Food science; Proteolytic enzymes; Biology; Microbiology; Biochemistry; Bacteria","score_opus":0.03590581378690211,"score_gpt":0.3222412487129041,"score_spread":0.286335434926002,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2107536415","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":[0.99817157,0.000791785,0.00045253066,0.00003649671,0.000014428266,0.000010575694,0.0000912808,0.000013001257,0.0004183251],"genre_scores_gemma":[0.9964812,0.0005315168,0.0016433449,0.00006026759,0.000010210476,0.000018538927,0.0002992294,0.0000084251415,0.00094717974],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9997906,0.000059350634,0.000026932357,0.000030442083,0.000049859802,0.000042827414],"domain_scores_gemma":[0.99980766,0.000050687977,0.000057980695,0.000016116648,0.000042541687,0.000025075862],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00018536356,0.00032962122,0.00020228984,0.00010892163,0.00006796162,0.00019323528,0.00016476982,0.00017835564,0.000993063],"category_scores_gemma":[0.00025834437,0.000112431524,0.00023882047,0.00006683624,0.00017210258,0.00013413487,0.00019426557,0.0002669165,0.00016985799],"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":[0.00032110943,0.00006730241,0.0005682526,0.00006996442,0.0000054391744,0.000040205166,0.000019498542,0.000040651557,0.9976399,0.000013125205,0.000018379866,0.0011961143],"study_design_scores_gemma":[0.000020813195,0.002133335,0.013099237,0.000014385784,0.000016871732,0.00025295425,0.00006134678,0.0002964222,0.9835065,0.000013990371,0.00057734596,0.0000067564683],"about_ca_topic_score_codex":0.00032297056,"about_ca_topic_score_gemma":0.00047595115,"teacher_disagreement_score":0.000993063,"about_ca_system_score_codex":0.000087631764,"about_ca_system_score_gemma":0.00012985537,"threshold_uncertainty_score":0.003322184},"labels":[],"label_agreement":null},{"id":"W2108852074","doi":"10.5539/jfr.v4n1p105","title":"Would Enterprises Send Food Traceability Information to Consumers?","year":2014,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Consumer Market Behavior and Pricing","field":"Business, Management and Accounting","cited_by":1,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"China Agricultural University; Ministry of Education of the People's Republic of China","keywords":"Traceability; Business; Food security; Quality (philosophy); Food safety; Information security; Marketing; Commerce; Risk analysis (engineering); Computer security; Computer science; Agriculture; Food science","score_opus":0.06921882228022794,"score_gpt":0.3290070867987643,"score_spread":0.2597882645185363,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2108852074","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":[0.81604767,0.00036890781,0.044623595,0.05587731,0.00013246744,0.000247376,0.0003224045,0.00013145574,0.08224877],"genre_scores_gemma":[0.99236876,0.00014843511,0.003066809,0.0007224697,0.000011835323,0.000023354047,0.000024927152,0.0000046608548,0.0036287513],"study_design_codex":"theoretical_or_conceptual","study_design_gemma":"observational","domain_scores_codex":[0.99924076,0.00038485686,0.000023336552,0.00011510251,0.000102554484,0.00013343953],"domain_scores_gemma":[0.9976665,0.0012794472,0.0003576653,0.00013787569,0.00042409226,0.00013454327],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.002359829,0.00018213879,0.00018608323,0.00030909418,0.0006668557,0.001964124,0.00049789617,0.002126524,0.004229938],"category_scores_gemma":[0.0076379906,0.00025973312,0.00024317928,0.0003158031,0.0010130131,0.004053691,0.0006570954,0.0009427175,0.00052273227],"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":[0.0010992368,0.0008763043,0.14251533,0.0004077913,0.00013241476,0.002538993,0.007580713,0.022677189,0.010872938,0.6426359,0.019230276,0.14943291],"study_design_scores_gemma":[0.0004097339,0.0008373878,0.061678033,0.00029238677,0.00024840469,0.0010978923,0.030447343,0.28336173,0.020577578,0.5312824,0.069502376,0.00026484323],"about_ca_topic_score_codex":0.0075731436,"about_ca_topic_score_gemma":0.004443538,"teacher_disagreement_score":0.0075731436,"about_ca_system_score_codex":0.0017077251,"about_ca_system_score_gemma":0.0014478114,"threshold_uncertainty_score":0.01505816},"labels":[],"label_agreement":null},{"id":"W2109072334","doi":"10.5539/jfr.v4n6p58","title":"Evaluation of Nutritional and Sensory Properties of Cocoa Pulp Beverage Supplemented with Pineapple Juice","year":2015,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Food Chemistry and Fat Analysis","field":"Agricultural and Biological Sciences","cited_by":13,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Food science; Pulp (tooth); Titratable acid; Chemistry; Mucilage; Vitamin C; Botany; Biology; Dentistry","score_opus":0.2694188259835438,"score_gpt":0.3454190293786142,"score_spread":0.07600020339507041,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2109072334","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":[0.99828595,0.00087917707,0.0001806211,0.000012196489,0.000007979514,0.000015933334,0.000093619245,0.000006927223,0.0005176478],"genre_scores_gemma":[0.99668294,0.0006697767,0.0012882557,0.000028650147,0.000006813773,0.000021976759,0.0002586372,0.0000095751875,0.0010334055],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99975556,0.000048014645,0.00001863262,0.000042084506,0.000103804254,0.000031904587],"domain_scores_gemma":[0.9998228,0.000026600663,0.00004163018,0.00000724967,0.000067388595,0.000034492135],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00022515557,0.0003746763,0.00034005163,0.0003589968,0.00024138902,0.0003485539,0.00014544578,0.00022698603,0.0008518793],"category_scores_gemma":[0.00026606052,0.00011988541,0.00029985438,0.00038633344,0.00012536022,0.0002775598,0.00022655033,0.0003530604,0.0001132605],"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":[0.0007408378,0.00020012418,0.0014965961,0.0002167576,0.00002249697,0.00010522426,0.00006157845,0.00006180484,0.9942503,0.000012523481,0.00002452844,0.002807173],"study_design_scores_gemma":[0.00002387289,0.0074186292,0.07555748,0.00005571583,0.00018927408,0.00027275152,0.0004073368,0.00067849824,0.9129066,0.000019702733,0.0024481055,0.000022111812],"about_ca_topic_score_codex":0.0015114709,"about_ca_topic_score_gemma":0.0022785836,"teacher_disagreement_score":0.0015114709,"about_ca_system_score_codex":0.00016324337,"about_ca_system_score_gemma":0.00013964913,"threshold_uncertainty_score":0.0030053258},"labels":[],"label_agreement":null},{"id":"W2109457186","doi":"10.5539/jfr.v2n3p79","title":"Moisture Adsorption Isotherms of African Arrowroot Lily (Tacca involucrata) Tuber Mash as Influenced by Blanching and Natural Fermentation","year":2013,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Polysaccharides Composition and Applications","field":"Agricultural and Biological Sciences","cited_by":9,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Blanching; Sorption; Moisture; Chemistry; Food science; Water content; Fermentation; Water activity; Horticulture; Adsorption; Organic chemistry; Biology; Geology","score_opus":0.025187544332638784,"score_gpt":0.2963601963270487,"score_spread":0.2711726519944099,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2109457186","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":[0.9965199,0.0008264847,0.00038071832,0.000041280706,0.000016475436,0.0000069867315,0.0005303023,0.000030927906,0.0016468078],"genre_scores_gemma":[0.99488974,0.0007005796,0.0006671596,0.00004042337,0.000007132386,0.000014929414,0.0005651073,0.000018122742,0.003096723],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999231,0.000010012144,0.000005113176,0.000017486953,0.00002582608,0.000018409954],"domain_scores_gemma":[0.99990535,0.00003616667,0.000018607761,0.0000051880406,0.000021756565,0.000012864928],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00013775114,0.00028953853,0.00021206404,0.00019707995,0.00015875742,0.0001353365,0.0001563436,0.00017276221,0.0021308095],"category_scores_gemma":[0.00017612168,0.00010567717,0.00025430863,0.00029919043,0.00011798499,0.00018754495,0.00009299257,0.00037703017,0.00037032182],"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":[0.000269875,0.000032722724,0.00083600305,0.000080130434,0.000009902024,0.000052875428,0.0000764513,0.00019639834,0.99639267,0.00003294558,0.00010466111,0.0019153919],"study_design_scores_gemma":[0.000008290325,0.0009054831,0.034974143,0.000022904582,0.000046472567,0.000107627624,0.00027372222,0.0016673421,0.9598444,0.00003389571,0.00209466,0.000021141579],"about_ca_topic_score_codex":0.0030044043,"about_ca_topic_score_gemma":0.0049439403,"teacher_disagreement_score":0.0030044043,"about_ca_system_score_codex":0.00014599296,"about_ca_system_score_gemma":0.00008816905,"threshold_uncertainty_score":0.0071282387},"labels":[],"label_agreement":null},{"id":"W2109602864","doi":"10.5539/jfr.v1n4p7","title":"Embodied Experiences Associated with Obesity and the Management of Bodyweight. Gender and Social Differences","year":2012,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Obesity and Health Practices","field":"Health Professions","cited_by":4,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Danish; Obesity; Embodied cognition; Gerontology; Promotion (chess); Weight loss; Weight management; Health promotion; Qualitative research; Public health; Psychology; Demography; Medicine; Sociology; Political science; Social science","score_opus":0.30802711544759864,"score_gpt":0.5155734998465857,"score_spread":0.2075463843989871,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2109602864","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":[0.99038917,0.0015836358,0.0005409558,0.0008125407,0.000033535416,0.0000064360247,0.000012278057,0.000002478239,0.006619001],"genre_scores_gemma":[0.9986732,0.00041051782,0.000095677875,0.000071945506,0.0000061934984,0.0000035074693,0.000004093957,0.0000014075704,0.00073347153],"study_design_codex":"qualitative","study_design_gemma":"observational","domain_scores_codex":[0.9984195,0.0009933016,0.00005644088,0.00008905645,0.00020303851,0.0002386153],"domain_scores_gemma":[0.99859756,0.0007447451,0.00035578542,0.000045268513,0.000054165936,0.00020241961],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0016990433,0.00023379273,0.00023982882,0.00065748696,0.0026740322,0.0028559323,0.0002616664,0.00063376175,0.0013394909],"category_scores_gemma":[0.002566432,0.00021547206,0.00021804968,0.00051436154,0.00822616,0.0014776046,0.0034225152,0.0006882295,0.00007215031],"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":[0.00006298976,0.000039559247,0.018945064,0.00011347287,0.000013276758,0.0008651856,0.9635207,0.00005375006,0.0012296807,0.0048398403,0.00019674478,0.0101197045],"study_design_scores_gemma":[0.0000068980908,0.00008335009,0.035355456,0.000118909775,0.000013573752,0.0009518785,0.9515605,0.000057855024,0.00019156969,0.0014814156,0.010156343,0.000022302269],"about_ca_topic_score_codex":0.0064353184,"about_ca_topic_score_gemma":0.009723501,"teacher_disagreement_score":0.0064353184,"about_ca_system_score_codex":0.0012899142,"about_ca_system_score_gemma":0.00093156233,"threshold_uncertainty_score":0.012795687},"labels":[],"label_agreement":null},{"id":"W2109919608","doi":"10.5539/jfr.v4n5p165","title":"Sensory Evaluation of Moringa- Probiotic Yogurt Containing Banana, Sweet Potato or Avocado","year":2015,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Moringa oleifera research and applications","field":"Agricultural and Biological Sciences","cited_by":22,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":true,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"Brescia University College","keywords":"Moringa; Probiotic; Food science; Flavour; Biology","score_opus":0.4874553185683134,"score_gpt":0.43797323899117035,"score_spread":0.04948207957714307,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2109919608","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":[0.9993729,0.0002549978,0.00010154349,0.000011072216,0.000006779654,0.000014937909,0.000039359486,0.000003134263,0.00019522631],"genre_scores_gemma":[0.9980008,0.00035029108,0.00068982656,0.00005294996,0.0000056917283,0.000019376594,0.0001467261,0.0000045044135,0.0007297598],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.99986804,0.00003997071,0.000010136564,0.00002426863,0.000034540964,0.000023000577],"domain_scores_gemma":[0.99986696,0.00002797447,0.000032656975,0.0000061256096,0.000039735405,0.000026521893],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00035007278,0.00036234455,0.00041858095,0.00018702367,0.00020374707,0.00029926348,0.0001680705,0.0002363775,0.0015306692],"category_scores_gemma":[0.00028754602,0.00017523456,0.00039429794,0.00021655935,0.00019322496,0.00027429694,0.00030238213,0.0004157678,0.000102931],"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":[0.0058952793,0.00053564267,0.0033618156,0.00043075375,0.000066981556,0.000113179,0.00024302564,0.00010250802,0.98380786,0.000024390505,0.00005082826,0.0053677717],"study_design_scores_gemma":[0.0004067011,0.08855431,0.3459937,0.00020572823,0.0007518111,0.00058699155,0.0025937879,0.001542478,0.55540574,0.00007371653,0.0038102455,0.00007479874],"about_ca_topic_score_codex":0.001317469,"about_ca_topic_score_gemma":0.002965415,"teacher_disagreement_score":0.0015306692,"about_ca_system_score_codex":0.00012097242,"about_ca_system_score_gemma":0.000112958514,"threshold_uncertainty_score":0.005120635},"labels":[],"label_agreement":null},{"id":"W2110189040","doi":"10.5539/jfr.v2n1p1","title":"Inhibitory Effects of Commercial and Enriched Green Tea Extracts on the Growth of Brochothrix thermosphacta, Pseudomonas putida and Escherichia coli","year":2012,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Tea Polyphenols and Effects","field":"Medicine","cited_by":8,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"Université Laval","funders":"Natural Sciences and Engineering Research Council of Canada; Advanced Foods and Materials Network","keywords":"Escherichia coli; Pseudomonas putida; Catechin; Antimicrobial; Minimum inhibitory concentration; Epigallocatechin gallate; Microbiology; Chemistry; Food science; Green tea extract; Biology; Green tea; Biochemistry; Polyphenol; Antioxidant","score_opus":0.04433147403352578,"score_gpt":0.326052823023721,"score_spread":0.28172134899019524,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2110189040","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":[0.9978867,0.0011195886,0.00023077206,0.000044070464,0.000019019515,0.000015637523,0.00023733696,0.000010194665,0.00043672515],"genre_scores_gemma":[0.9950203,0.001110607,0.0016029126,0.0000651475,0.000016203741,0.000026747524,0.00059145386,0.000009232595,0.0015572734],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.999785,0.000048783084,0.00003029028,0.00003766596,0.0000535805,0.000044710414],"domain_scores_gemma":[0.9997774,0.00006647191,0.000052010215,0.000022133721,0.000050659764,0.00003140944],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00018852168,0.00058029854,0.00034322144,0.00028522027,0.00014211534,0.00021556865,0.00018827217,0.00028346418,0.0008618503],"category_scores_gemma":[0.00030590576,0.0001320596,0.00036121468,0.00025905992,0.00016238222,0.00022447757,0.00028944688,0.00033089134,0.00015584796],"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":[0.00029830346,0.00011435363,0.0003871933,0.00009367674,0.000011753276,0.000037460817,0.000024926765,0.00006731241,0.9974179,0.000009106809,0.000018186964,0.0015197922],"study_design_scores_gemma":[0.000018602947,0.0026794656,0.019056061,0.000018323513,0.000071641756,0.00012994834,0.00011792032,0.0003827927,0.97676086,0.000017940423,0.000734294,0.000012092337],"about_ca_topic_score_codex":0.0012452049,"about_ca_topic_score_gemma":0.0026085603,"teacher_disagreement_score":0.0012452049,"about_ca_system_score_codex":0.000118953234,"about_ca_system_score_gemma":0.00018202681,"threshold_uncertainty_score":0.0028831959},"labels":[],"label_agreement":null},{"id":"W2111663810","doi":"10.5539/jfr.v4n5p89","title":"Enhanced Antioxidant Capacity of Fresh Blueberries by Pulsed Light Treatment","year":2015,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Phytochemicals and Antioxidant Activities","field":"Medicine","cited_by":11,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Anthocyanin; Chemistry; Titratable acid; Food science; Antioxidant capacity; Antioxidant; Vaccinium; Human decontamination; Horticulture; Biochemistry; Biology","score_opus":0.12002417337426463,"score_gpt":0.3682641398330887,"score_spread":0.24823996645882407,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2111663810","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":[0.9966271,0.0011238864,0.0015044915,0.000044654535,0.000021599495,0.00001773958,0.00012338557,0.000034589182,0.000502502],"genre_scores_gemma":[0.99387324,0.0005679102,0.0022815964,0.00010469498,0.0000093352055,0.000030903473,0.00026484884,0.000022006709,0.0028453807],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999467,0.0000067380265,0.0000029698892,0.000020467392,0.000012336102,0.000010878167],"domain_scores_gemma":[0.9999341,0.000011890027,0.000016065802,0.000005956179,0.00001953565,0.000012485002],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00009921676,0.00028155476,0.0003222426,0.00013842597,0.000109419336,0.00027739207,0.00010804988,0.00022162063,0.0012811633],"category_scores_gemma":[0.00007708662,0.00013815735,0.00024658526,0.00011370733,0.0001313791,0.00021330305,0.00016840288,0.00045589547,0.00016894698],"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":[0.00009659681,0.000009829326,0.0000924904,0.00003650885,0.0000027077501,0.000014907306,0.00001689786,0.0000111310555,0.9991019,0.000006812459,0.000011341984,0.00059887016],"study_design_scores_gemma":[0.000017646553,0.00082136557,0.016529113,0.000009566681,0.000025446223,0.00008600165,0.00006519155,0.00042422465,0.9806789,0.000035518373,0.0012988171,0.000008106548],"about_ca_topic_score_codex":0.00061251025,"about_ca_topic_score_gemma":0.0011963841,"teacher_disagreement_score":0.0012811633,"about_ca_system_score_codex":0.00014150374,"about_ca_system_score_gemma":0.0000960839,"threshold_uncertainty_score":0.0042859316},"labels":[],"label_agreement":null},{"id":"W2112857552","doi":"10.5539/jfr.v1n2p99","title":"The Effect of Thawing and Storage Temperature on the Microbial Quality of Commercial Frozen Ready Meals and Experimental Reduced Salt Frozen Ready Meals","year":2012,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Nutrition, Health and Food Behavior","field":"Nursing","cited_by":4,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Mesophile; Psychrophile; Food science; Listeria; Thermophile; Pseudomonas; Extremophile; Salt (chemistry); Listeria monocytogenes; Chemistry; Biology; Bacteria","score_opus":0.13407559986759499,"score_gpt":0.4529878149201933,"score_spread":0.3189122150525983,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2112857552","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":[0.99927837,0.0001869741,0.00016382933,0.000011161396,0.000018475588,0.000035273202,0.00014409091,0.0000054444513,0.00015642635],"genre_scores_gemma":[0.99542856,0.00029885146,0.0020432044,0.000070846894,0.000018488656,0.0001350484,0.0006362256,0.00001723934,0.0013514999],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9997223,0.000054252756,0.000042337357,0.00007091898,0.000057528465,0.000052603336],"domain_scores_gemma":[0.9994803,0.00012319624,0.00014371473,0.00004346645,0.0001226241,0.0000867716],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0005108933,0.00048639052,0.00057465665,0.00017183989,0.00026492827,0.0005482135,0.00026423985,0.00030459792,0.0022156106],"category_scores_gemma":[0.0008905338,0.00027509575,0.0004637555,0.00024541465,0.00048019906,0.00038572514,0.00039914783,0.00072601344,0.00021194255],"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":[0.029953327,0.0007999124,0.0058097434,0.00029528068,0.000089024164,0.00012882486,0.00037895338,0.00019067916,0.9574539,0.000049092225,0.00006027274,0.004790895],"study_design_scores_gemma":[0.000270044,0.045654412,0.08957008,0.00006607748,0.00038158923,0.00018654343,0.00072513014,0.0007786139,0.86079204,0.00008098415,0.0014150562,0.00007932452],"about_ca_topic_score_codex":0.0012458153,"about_ca_topic_score_gemma":0.002595086,"teacher_disagreement_score":0.0022156106,"about_ca_system_score_codex":0.00033605166,"about_ca_system_score_gemma":0.00024831484,"threshold_uncertainty_score":0.0074120164},"labels":[],"label_agreement":null},{"id":"W2113855399","doi":"10.5539/jfr.v4n2p159","title":"Effect of Germination on Functional Properties and Degree of Starch Gelatinization of Sorghum Flour","year":2015,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Food composition and properties","field":"Nursing","cited_by":42,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Germination; Sorghum; Absorption of water; Starch; Chemistry; Food science; Emulsion; Starch gelatinization; Agronomy; Horticulture; Botany; Biology; Biochemistry","score_opus":0.25304027021620107,"score_gpt":0.37177977220614933,"score_spread":0.11873950198994826,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2113855399","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":[0.99806494,0.00063445297,0.00037034557,0.000028473121,0.000017307777,0.000011175209,0.00020896934,0.000018813644,0.000645524],"genre_scores_gemma":[0.9979944,0.0002259579,0.00046435546,0.000029097848,0.000004947287,0.00001358959,0.00029433504,0.000013710523,0.0009596308],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998938,0.000025352398,0.00001182789,0.00002663182,0.00002081005,0.000021611393],"domain_scores_gemma":[0.9996375,0.00009450765,0.000098433076,0.000027282027,0.000048816746,0.00009343832],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00012659657,0.00033516347,0.0002722732,0.00014945057,0.00010872458,0.00026108875,0.00008719672,0.0001695735,0.0012381197],"category_scores_gemma":[0.0003096912,0.00016545245,0.00022830217,0.00014522501,0.00016914749,0.00017229945,0.00015399305,0.000672315,0.00016475804],"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":[0.00058280927,0.000056049208,0.0006028479,0.00004480936,0.000009965866,0.00007474921,0.00006065667,0.000029748753,0.99761534,0.000018743345,0.000029073482,0.0008751341],"study_design_scores_gemma":[0.000023752025,0.0028786915,0.11905855,0.000019039731,0.00004796453,0.00025127185,0.00021840622,0.00050689565,0.8753201,0.00004397508,0.0016020574,0.000029273919],"about_ca_topic_score_codex":0.00081521564,"about_ca_topic_score_gemma":0.0011977113,"teacher_disagreement_score":0.0012381197,"about_ca_system_score_codex":0.00014328733,"about_ca_system_score_gemma":0.00010435365,"threshold_uncertainty_score":0.004141867},"labels":[],"label_agreement":null},{"id":"W2114095083","doi":"10.5539/jfr.v1n3p230","title":"Twin-screw Extrusion Processing of Vegetable-based Protein Feeds for Yellow Perch (Perca flavescens) Containing Distillers Dried Grains, Soy Protein Concentrate, and Fermented High Protein Soybean Meal","year":2012,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Aquaculture Nutrition and Growth","field":"Agricultural and Biological Sciences","cited_by":17,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"Agricultural Research Service; South Dakota State University; U.S. Department of Agriculture","keywords":"Soybean meal; Perch; Soy protein; Food science; Distillers grains; Fish meal; Chemistry; Extrusion; Animal science; Biology; Materials science; Fish <Actinopterygii>; Fishery; Composite material","score_opus":0.07043053697994515,"score_gpt":0.3065612990007338,"score_spread":0.23613076202078864,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2114095083","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":[0.9986696,0.000114512644,0.0006252468,0.0000047959993,0.000007313152,0.00004082821,0.00019679479,0.00001142388,0.00032958557],"genre_scores_gemma":[0.9856997,0.0005454065,0.008613013,0.00002464526,0.000004844861,0.00008527525,0.0011246199,0.000029367315,0.0038732192],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99978524,0.00001670082,0.00002708268,0.0000796128,0.000058783804,0.000032592703],"domain_scores_gemma":[0.9998592,0.000022767756,0.000051726667,0.000009693031,0.000029137764,0.00002749185],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00022865554,0.00039393536,0.00041982534,0.0002821196,0.00020898988,0.00031149335,0.00033656496,0.00019082517,0.00095919106],"category_scores_gemma":[0.00017969357,0.00022154373,0.00038713662,0.0004053471,0.00018915116,0.00030398203,0.00031464337,0.00034849127,0.00018432405],"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":[0.00096252974,0.00013867131,0.0007539982,0.00007817151,0.000014994451,0.000049074548,0.000026030159,0.000090899426,0.9957696,0.00002531937,0.00001695976,0.002073754],"study_design_scores_gemma":[0.000049893075,0.0032978947,0.021424064,0.000013725164,0.00006228391,0.000069599904,0.00006626497,0.00070891064,0.9735353,0.000010768084,0.0007485771,0.000012697721],"about_ca_topic_score_codex":0.0032830066,"about_ca_topic_score_gemma":0.010505891,"teacher_disagreement_score":0.0032830066,"about_ca_system_score_codex":0.00048555186,"about_ca_system_score_gemma":0.00041533896,"threshold_uncertainty_score":0.0065277815},"labels":[],"label_agreement":null},{"id":"W2114279704","doi":"10.5539/jfr.v3n5p120","title":"Quality Evaluation of Beef Preserved With Food Grade Organic Acids at Room Temperature","year":2014,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Meat and Animal Product Quality","field":"Agricultural and Biological Sciences","cited_by":4,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Acetic acid; Ascorbic acid; Citric acid; Chemistry; Food science; Flavour; Organic acid; Lipid oxidation; Animal science; Biology; Biochemistry; Antioxidant","score_opus":0.2453571097985449,"score_gpt":0.3886230172821078,"score_spread":0.1432659074835629,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2114279704","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":[0.9975859,0.0011205012,0.0006115101,0.000025919253,0.00002362916,0.000017977078,0.00016851358,0.000008750965,0.0004372811],"genre_scores_gemma":[0.99578565,0.00069229363,0.0014612098,0.00006158961,0.000011015913,0.000018360706,0.0004941821,0.0000124862845,0.0014632129],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9997087,0.00005115057,0.000026190464,0.0000630874,0.000096212476,0.000054676788],"domain_scores_gemma":[0.9995497,0.00003848799,0.00016509357,0.000020723879,0.00016182674,0.000064068605],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0004362562,0.00038474388,0.00026779386,0.0002447741,0.00029629335,0.0004179432,0.00014657782,0.00024917859,0.0011984286],"category_scores_gemma":[0.00035879135,0.00013883442,0.00047243971,0.00030373866,0.00022570217,0.00030700577,0.0002048918,0.0004437564,0.00019275646],"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":[0.0015750411,0.00015511236,0.0066029658,0.0001702884,0.00004730786,0.00009424222,0.00013599967,0.00007007743,0.9866166,0.00002122954,0.0000443861,0.0044667465],"study_design_scores_gemma":[0.00003065928,0.011957606,0.18965586,0.000055315486,0.0003169948,0.00053642533,0.000666204,0.0005361205,0.7939335,0.000056745434,0.0022199359,0.00003461152],"about_ca_topic_score_codex":0.0018558644,"about_ca_topic_score_gemma":0.0028749083,"teacher_disagreement_score":0.0018558644,"about_ca_system_score_codex":0.00026121124,"about_ca_system_score_gemma":0.00018012433,"threshold_uncertainty_score":0.004009187},"labels":[],"label_agreement":null},{"id":"W2114283030","doi":"10.5539/jfr.v3n6p13","title":"Effects of Faba Bean (Vicia faba L.) Flour on Viability of Probiotic Bacteria During Kefir Storage","year":2014,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Probiotics and Fermented Foods","field":"Agricultural and Biological Sciences","cited_by":13,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"Agriculture and Agri-Food Canada; Carleton University","funders":"","keywords":"Titratable acid; Kefir; Food science; Probiotic; Vicia faba; Lactobacillus acidophilus; Lactic acid; Chemistry; Biology; Bacteria; Botany","score_opus":0.02639578359124671,"score_gpt":0.27143955121913815,"score_spread":0.24504376762789143,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2114283030","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":[0.99798846,0.0012857647,0.00018376218,0.000029108609,0.000011934853,0.000008676864,0.00019509795,0.0000132759615,0.0002838596],"genre_scores_gemma":[0.9979861,0.00032173865,0.0004440544,0.000029691742,0.000006140358,0.000014668777,0.0003018768,0.000012535604,0.00088308495],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9996892,0.0000809261,0.00002873596,0.00007514945,0.000049122555,0.00007694815],"domain_scores_gemma":[0.99971026,0.000050332954,0.000071199756,0.000022317441,0.00007188621,0.00007406916],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0003703631,0.0005494501,0.00063170114,0.00021579629,0.00024636812,0.00073878403,0.0002498778,0.00037894573,0.0007995002],"category_scores_gemma":[0.00052768964,0.00021004646,0.00034664202,0.00024703587,0.0002123236,0.0003650046,0.00039885877,0.0003972413,0.00025847965],"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":[0.0022007127,0.00006463844,0.0010934866,0.00006335861,0.000017165763,0.000048097096,0.00008721211,0.000042555177,0.9943557,0.000010371386,0.000021485052,0.0019952515],"study_design_scores_gemma":[0.00003378037,0.0035608,0.052384555,0.000037904265,0.000110867244,0.00013764823,0.00038914595,0.0005589411,0.9415682,0.000025671608,0.0011572083,0.00003517128],"about_ca_topic_score_codex":0.0028079706,"about_ca_topic_score_gemma":0.004411018,"teacher_disagreement_score":0.0028079706,"about_ca_system_score_codex":0.00034839098,"about_ca_system_score_gemma":0.0002579646,"threshold_uncertainty_score":0.0055832863},"labels":[],"label_agreement":null},{"id":"W2114679061","doi":"10.5539/jfr.v2n3p22","title":"Microwave Irradiation for Dry-Roasting of Hazelnuts and Evaluation of Microwave Treatment on Hazelnuts Peeling and Fatty Acid Oxidation","year":2013,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Nuts composition and effects","field":"Nursing","cited_by":21,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Roasting; Food science; Chemistry; Microwave irradiation; Fatty acid; Horticulture; Biology; Biochemistry","score_opus":0.12661926131409895,"score_gpt":0.3954435818434385,"score_spread":0.2688243205293395,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2114679061","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":[0.99387145,0.0023881737,0.002852882,0.000018985322,0.000022991506,0.00005779513,0.00013523133,0.00002322103,0.0006292942],"genre_scores_gemma":[0.9859855,0.0022886554,0.007823533,0.000046877667,0.000018703426,0.00009087317,0.00047419753,0.000034250606,0.0032373257],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99982566,0.00003284471,0.000013536897,0.00004655601,0.000050648006,0.0000307194],"domain_scores_gemma":[0.9998388,0.000040047187,0.000048494774,0.00001598511,0.000034535446,0.000022047356],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0003826467,0.0004840894,0.0003048649,0.00027645452,0.00016783412,0.00019053102,0.0001768542,0.00023520667,0.0010071741],"category_scores_gemma":[0.00021075443,0.00016763627,0.0005102815,0.00023365613,0.00018283584,0.00022311155,0.0001527475,0.0004507528,0.0001786431],"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":[0.00024322557,0.000048868536,0.00026410577,0.00007643184,0.0000091559805,0.000017480621,0.00003365136,0.000033324715,0.9979923,0.000009867108,0.000008353368,0.0012633471],"study_design_scores_gemma":[0.000017694172,0.0025998657,0.02518609,0.000016076623,0.00007862229,0.00010274415,0.0000863767,0.00036127883,0.97035134,0.000016201664,0.0011710738,0.000012643392],"about_ca_topic_score_codex":0.00082606595,"about_ca_topic_score_gemma":0.0017505585,"teacher_disagreement_score":0.0010071741,"about_ca_system_score_codex":0.00013205985,"about_ca_system_score_gemma":0.000120901735,"threshold_uncertainty_score":0.0033693314},"labels":[],"label_agreement":null},{"id":"W2115511061","doi":"10.5539/jfr.v4n2p68","title":"Effect of Drying Methods and Ultrasonication in Improving the Antioxidant Activity and Total Phenolic Content of Apple Pomace Powder","year":2014,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Phytochemicals and Antioxidant Activities","field":"Medicine","cited_by":19,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"Directorate for Biological Sciences; South Dakota State University","keywords":"Sonication; Pomace; Chemistry; Nuclear chemistry; Extrusion; Fermentation; Raw material; Extrusion cooking; Antioxidant; Food science; Materials science; Starch; Chromatography; Biochemistry; Organic chemistry; Metallurgy","score_opus":0.05855299739554353,"score_gpt":0.4068253874057038,"score_spread":0.34827239001016025,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2115511061","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":[0.9926898,0.004703143,0.0014558615,0.00006695392,0.000044542903,0.000035001358,0.00014669377,0.00003500516,0.0008230467],"genre_scores_gemma":[0.9887102,0.0035584858,0.0052640056,0.000112320195,0.0000282197,0.00004441411,0.000260472,0.000027781241,0.0019941498],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99983394,0.000022006245,0.00002297572,0.000050230803,0.000046135763,0.000024660543],"domain_scores_gemma":[0.9998599,0.00003730627,0.0000394985,0.000010137671,0.000028991268,0.000024152847],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00021495084,0.00045495603,0.00033354005,0.0003831831,0.00016692108,0.00026766624,0.00018321715,0.00023643994,0.000996639],"category_scores_gemma":[0.00028175858,0.00017278989,0.00031151797,0.00029464852,0.00015896662,0.00032085602,0.0001525097,0.0005623126,0.00014636901],"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":[0.00023122338,0.000058324156,0.0002657173,0.00015265889,0.000016429352,0.000059006765,0.00003632359,0.00005962909,0.99630034,0.000017976972,0.000024573366,0.00277785],"study_design_scores_gemma":[0.000017994204,0.00092775014,0.0091030095,0.000017215376,0.00007598534,0.00014062748,0.000065435524,0.00041358697,0.9875488,0.000019884554,0.001658145,0.000011607554],"about_ca_topic_score_codex":0.0005232041,"about_ca_topic_score_gemma":0.0013408547,"teacher_disagreement_score":0.000996639,"about_ca_system_score_codex":0.00010116292,"about_ca_system_score_gemma":0.00011920146,"threshold_uncertainty_score":0.003334105},"labels":[],"label_agreement":null},{"id":"W2115710670","doi":"10.5539/jfr.v1n3p192","title":"Technological and Economic Optimization of Functional Ready to Eat Meal","year":2012,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Sensory Analysis and Statistical Methods","field":"Agricultural and Biological Sciences","cited_by":6,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Taste; Promotion (chess); Product (mathematics); Food science; Marketing; Business; Meal; Mathematics; Chemistry","score_opus":0.25667920864866844,"score_gpt":0.3978137861916822,"score_spread":0.14113457754301373,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2115710670","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":[0.9771308,0.0015682778,0.013935289,0.00013809428,0.000067960755,0.00008905789,0.0003038835,0.00006719429,0.006699501],"genre_scores_gemma":[0.9818747,0.00092747755,0.0141481515,0.000027919497,0.00001059543,0.00006762685,0.0004045903,0.00004291812,0.0024959447],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998117,0.000026136096,0.0000092004975,0.000042877073,0.00006605414,0.000044125594],"domain_scores_gemma":[0.9998994,0.000018092913,0.00002308866,0.000010959349,0.000029547436,0.000018852197],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00035593688,0.000390465,0.0002861892,0.00082133344,0.0002797057,0.0010164251,0.0003250442,0.0004256139,0.002095505],"category_scores_gemma":[0.0004575941,0.00024301288,0.0006039767,0.0004689081,0.00016646062,0.00060050434,0.00048706977,0.0006054473,0.00040456132],"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":[0.0010694831,0.00068145286,0.0023821115,0.00054714415,0.00005281906,0.00023051811,0.000039649734,0.023700688,0.9348848,0.0035504699,0.00043751666,0.032423396],"study_design_scores_gemma":[0.00013101753,0.0040506814,0.023459705,0.00007502553,0.00022277866,0.00026631044,0.00021968546,0.10743293,0.8510609,0.0019530281,0.011047217,0.000080675076],"about_ca_topic_score_codex":0.00072431687,"about_ca_topic_score_gemma":0.0015801506,"teacher_disagreement_score":0.002095505,"about_ca_system_score_codex":0.00041727876,"about_ca_system_score_gemma":0.0004256833,"threshold_uncertainty_score":0.0070101023},"labels":[],"label_agreement":null},{"id":"W2115982180","doi":"10.5539/jfr.v4n3p56","title":"Determination of the Chemical Composition of Tea by Chromatographic Methods: A Review","year":2015,"lang":"en","type":"review","venue":"Journal of Food Research","topic":"Tea Polyphenols and Effects","field":"Medicine","cited_by":99,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Aroma; Black tea; Organoleptic; Chemistry; Chemical composition; Green tea; Food science; Caffeine; Composition (language); Taste; Chromatography; Organic chemistry; Biology","score_opus":0.2143936720935924,"score_gpt":0.5386290107676399,"score_spread":0.3242353386740475,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2115982180","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":[0.00041779672,0.997459,0.00084566366,0.00019421552,0.00017863736,0.000010982761,0.000073303476,0.000020756663,0.0007996887],"genre_scores_gemma":[0.0016830502,0.99645716,0.0009297775,0.0001678907,0.00017613563,0.000014099661,0.000104807725,0.0000051705138,0.00046186853],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.99928766,0.00008322298,0.00011804413,0.00017604635,0.00029110184,0.000043865766],"domain_scores_gemma":[0.9988452,0.0005128961,0.00020596386,0.000037630805,0.0003535365,0.000044742526],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.001198674,0.0015259527,0.0016970298,0.004297392,0.00039372288,0.0012603338,0.0012580005,0.0011656793,0.0028316623],"category_scores_gemma":[0.001526542,0.00058539567,0.0011552579,0.004300607,0.00066694536,0.0023168735,0.00072300143,0.0012090626,0.0023515017],"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":[0.00011921487,0.00014429238,0.0009006131,0.06066675,0.00032324757,0.0003724783,0.00012533172,0.00072530936,0.015023178,0.0016679276,0.017413534,0.9025181],"study_design_scores_gemma":[0.000019676294,0.00029808612,0.004129458,0.0065004635,0.0007744928,0.0025505621,0.00019210075,0.0005989119,0.01495391,0.0017268157,0.96813095,0.00012447913],"about_ca_topic_score_codex":0.0018502568,"about_ca_topic_score_gemma":0.0017446796,"teacher_disagreement_score":0.004297392,"about_ca_system_score_codex":0.0005254734,"about_ca_system_score_gemma":0.0013464937,"threshold_uncertainty_score":0.009472847},"labels":[],"label_agreement":null},{"id":"W2116246922","doi":"10.5539/jfr.v1n4p106","title":"The Role of Vitamin K in Bone Remodeling and Osteoporosis","year":2012,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Vitamin K Research Studies","field":"Nursing","cited_by":6,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Osteoporosis; Vitamin D and neurology; Bone remodeling; Medicine; Signal transduction; Endocrinology; Bone tissue; Calcium metabolism; Calcium; Internal medicine; Vitamin; Biology; Cell biology; Pathology","score_opus":0.06068011266566104,"score_gpt":0.3800311786753418,"score_spread":0.3193510660096808,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2116246922","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":[0.011255195,0.98262167,0.00023937928,0.001909738,0.00017064731,0.000009418877,0.000028763056,0.000007078863,0.0037581471],"genre_scores_gemma":[0.1270906,0.86923426,0.0006384961,0.00070928613,0.00034452789,0.000013690389,0.000027317463,0.0000041060985,0.0019376229],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.99964714,0.00012899927,0.00005145354,0.00004925221,0.000089374946,0.000033764365],"domain_scores_gemma":[0.9996247,0.00018202302,0.00008563094,0.000011106653,0.0000689836,0.000027443259],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00050315016,0.0002225553,0.00054343854,0.0010051142,0.00045251357,0.0009776927,0.00043104228,0.0008256619,0.0016568628],"category_scores_gemma":[0.0010130405,0.00012980611,0.0003028654,0.0008925501,0.0007598339,0.0006105362,0.00061379146,0.00059197657,0.0004304112],"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":[0.0030425733,0.0007005106,0.021173025,0.019619474,0.0005591193,0.0044552824,0.0016058537,0.00046792673,0.025885949,0.01783507,0.011903553,0.89275175],"study_design_scores_gemma":[0.0004591997,0.005038258,0.115018256,0.010562502,0.0013392782,0.030342674,0.0043952228,0.0005702861,0.0221915,0.05103373,0.7588777,0.00017138975],"about_ca_topic_score_codex":0.002093426,"about_ca_topic_score_gemma":0.0018269488,"teacher_disagreement_score":0.002093426,"about_ca_system_score_codex":0.0005531165,"about_ca_system_score_gemma":0.00090028153,"threshold_uncertainty_score":0.005542755},"labels":[],"label_agreement":null},{"id":"W2116614948","doi":"10.5539/jfr.v2n2p128","title":"Survey of Mycotoxigenic Fungi in Concentrated Poultry Feed in Niger State, Nigeria","year":2013,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Mycotoxins in Agriculture and Food","field":"Agricultural and Biological Sciences","cited_by":13,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Aspergillus niger; Penicillium; Aspergillus flavus; Fusarium; Biology; Mycotoxin; Aspergillus; Food science; Animal feed; Alternaria; Veterinary medicine; Horticulture; Botany","score_opus":0.07075624207621709,"score_gpt":0.3086254783233217,"score_spread":0.23786923624710463,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2116614948","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":[0.9992255,0.00019459473,0.00003537458,0.000013632785,0.0000019977845,0.0000071048626,0.000080342244,9.402182e-7,0.000440454],"genre_scores_gemma":[0.99852896,0.00063327386,0.00020156431,0.000021920254,0.000001724913,0.000004486329,0.00008735417,5.7481657e-7,0.0005202305],"study_design_codex":"observational","study_design_gemma":"observational","domain_scores_codex":[0.9998541,0.00002200308,0.000021317088,0.00003332975,0.00004270867,0.000026557289],"domain_scores_gemma":[0.9997305,0.000050182087,0.00013161801,0.0000066658,0.00004444305,0.000036575326],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00017514049,0.00022526551,0.00015240896,0.0008005488,0.00041372253,0.0004056457,0.00010598973,0.00023815357,0.0006590331],"category_scores_gemma":[0.00031369898,0.00020337578,0.00006852466,0.0005520386,0.00027653098,0.00021363237,0.00017605838,0.0001470761,0.000115264615],"study_design_candidate":"observational","study_design_consensus":"observational","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00012895635,0.00014283223,0.9613276,0.00016566885,0.000014412081,0.0017891913,0.0015268018,0.00005668398,0.022187402,0.0000576431,0.000110628906,0.012492224],"study_design_scores_gemma":[0.00000271844,0.00027752205,0.99127156,0.00007665812,0.000010895539,0.0012550387,0.0043190783,0.00006963372,0.0018827358,0.000024414685,0.0008046949,0.0000049363975],"about_ca_topic_score_codex":0.0065130233,"about_ca_topic_score_gemma":0.023786588,"teacher_disagreement_score":0.0065130233,"about_ca_system_score_codex":0.00024992283,"about_ca_system_score_gemma":0.00029713608,"threshold_uncertainty_score":0.012950242},"labels":[],"label_agreement":null},{"id":"W2116999423","doi":"10.5539/jfr.v1n3p68","title":"Processing Factors of Several Pesticides and Degradation Products in Carrots by Household and Industrial Processing","year":2012,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Pesticide Residue Analysis and Safety","field":"Agricultural and Biological Sciences","cited_by":38,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"FOD Volksgezondheid, Veiligheid van de Voedselketen en Leefmilieu","keywords":"Pesticide; Pesticide residue; Tebuconazole; Pesticide degradation; Blanching; Chlorpyrifos; Chemistry; Sterilization (economics); Degradation (telecommunications); Dimethoate; Pulp and paper industry; Fungicide; Toxicology; Food science; Agronomy; Biology","score_opus":0.20700351929552618,"score_gpt":0.3234693893641793,"score_spread":0.11646587006865311,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2116999423","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":[0.9981446,0.00067857705,0.0005381195,0.000009997644,0.000004494167,0.000025845084,0.00012496382,0.0000068598483,0.00046642584],"genre_scores_gemma":[0.9958916,0.0006872837,0.0018146287,0.000025260844,0.0000046592586,0.000039715957,0.00028186865,0.00001372743,0.0012413528],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9997117,0.000046702116,0.000014808753,0.00007631502,0.00008644211,0.00006410907],"domain_scores_gemma":[0.99972194,0.00005628602,0.00009865201,0.000013265188,0.00007492212,0.000034812034],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00023129376,0.00046465444,0.00026910458,0.00031582388,0.00024648887,0.00044039317,0.00014310764,0.00035781253,0.00090533704],"category_scores_gemma":[0.00031170782,0.00015907898,0.0003756124,0.00033237986,0.00019091416,0.00030542637,0.00013190845,0.00032393116,0.00023596476],"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":[0.0003056612,0.000052734224,0.0027988327,0.00008787081,0.000014157845,0.0000965745,0.00005377252,0.00011767736,0.994385,0.000018989573,0.000016169028,0.002052543],"study_design_scores_gemma":[0.000009550181,0.0009224919,0.0802516,0.00001391304,0.000057497604,0.00021501344,0.00016153754,0.0007863414,0.91671044,0.00003502518,0.00081649254,0.00002016028],"about_ca_topic_score_codex":0.005736882,"about_ca_topic_score_gemma":0.0056076245,"teacher_disagreement_score":0.005736882,"about_ca_system_score_codex":0.00045333433,"about_ca_system_score_gemma":0.00031992656,"threshold_uncertainty_score":0.011407018},"labels":[],"label_agreement":null},{"id":"W2118940709","doi":"10.5539/jfr.v1n3p204","title":"Sensory and Instrumental Consistency of Processed Cheeses","year":2012,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Sensory Analysis and Statistical Methods","field":"Agricultural and Biological Sciences","cited_by":14,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"Conselho Nacional de Desenvolvimento Científico e Tecnológico","keywords":"Chewiness; Food science; Sensory system; Texture (cosmology); Casein; Chemistry; Mathematics; Artificial intelligence; Psychology; Computer science; Cognitive psychology","score_opus":0.2513825305351437,"score_gpt":0.408867699307171,"score_spread":0.15748516877202728,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2118940709","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":[0.9989453,0.00010166813,0.00021518955,0.000007651099,0.0000042389074,0.000010472923,0.00013725896,0.00000934943,0.0005688817],"genre_scores_gemma":[0.9987889,0.00005141461,0.00029769167,0.000021383023,0.000006127951,0.000010550834,0.00037362924,0.0000087478,0.00044168887],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99956673,0.000059223825,0.000040265993,0.00007524616,0.00021483279,0.000043635104],"domain_scores_gemma":[0.99885416,0.0002407106,0.00032461286,0.00008018733,0.0003865656,0.00011389334],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00059998117,0.0002809482,0.0002541639,0.0006890085,0.0001387709,0.00045864636,0.00018114413,0.00021354215,0.0016259839],"category_scores_gemma":[0.0019181261,0.00015703954,0.0003630302,0.000273771,0.00025629633,0.00019892615,0.00040190184,0.0003170747,0.00022577061],"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":[0.0051376363,0.00024959163,0.24895306,0.00032289853,0.00044029206,0.00063779653,0.0006981799,0.00039050874,0.7280891,0.00008974285,0.00023135175,0.0147598265],"study_design_scores_gemma":[0.000018495733,0.0012460249,0.9766932,0.0000103007205,0.00007480913,0.00034550607,0.00027962463,0.00033561996,0.020661132,0.00003445004,0.0002847392,0.000016071932],"about_ca_topic_score_codex":0.0007760356,"about_ca_topic_score_gemma":0.0008557086,"teacher_disagreement_score":0.0016259839,"about_ca_system_score_codex":0.00016189723,"about_ca_system_score_gemma":0.000119667035,"threshold_uncertainty_score":0.0054394603},"labels":[],"label_agreement":null},{"id":"W2120245951","doi":"10.5539/jfr.v3n2p17","title":"Sensory Acceptability of Sorghum Peanut Blend (SPB) and Corn Soy Blend Plus (CSB+) By Young Children With Moderate Acute Malnutrition in Karamoja, Uganda","year":2014,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Child Nutrition and Water Access","field":"Nursing","cited_by":12,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Sorghum; Taste; Wine tasting; Food science; Animal science; Baby food; Medicine; Toxicology; Biology; Agronomy","score_opus":0.031795642813637746,"score_gpt":0.32580256709433003,"score_spread":0.2940069242806923,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2120245951","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":[0.9998017,0.000043170665,0.0000052962732,0.000005011193,8.755197e-7,0.000006121986,0.000030611565,5.612273e-7,0.00010680044],"genre_scores_gemma":[0.99945754,0.000120340344,0.00009338578,0.000011670268,7.4089564e-7,0.000014725794,0.000045254466,7.733695e-7,0.00025554406],"study_design_codex":"observational","study_design_gemma":"observational","domain_scores_codex":[0.999491,0.0001270914,0.00007064487,0.00006081651,0.00014274112,0.000107744185],"domain_scores_gemma":[0.99934334,0.0001504279,0.00023974596,0.000020617143,0.00010300652,0.00014283891],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000801917,0.00046536184,0.0005151537,0.00040996433,0.00058664544,0.00083858805,0.00025036835,0.00037226433,0.0014781626],"category_scores_gemma":[0.002012472,0.00047896703,0.00053090154,0.0005155359,0.0004889414,0.00038873518,0.0006063048,0.0006109978,0.00021601512],"study_design_candidate":"observational","study_design_consensus":"observational","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0017606016,0.0009535243,0.9340153,0.00044848333,0.000099521865,0.0017047559,0.031274084,0.0001698589,0.013734463,0.000055213837,0.00045168496,0.015332365],"study_design_scores_gemma":[0.000019679599,0.0029768436,0.9797515,0.00005023718,0.000040491475,0.0006268178,0.0146600865,0.000108397304,0.00096765516,0.000015462554,0.0007608776,0.000021922797],"about_ca_topic_score_codex":0.011512691,"about_ca_topic_score_gemma":0.025429146,"teacher_disagreement_score":0.011512691,"about_ca_system_score_codex":0.00048046093,"about_ca_system_score_gemma":0.0002770197,"threshold_uncertainty_score":0.022891343},"labels":[],"label_agreement":null},{"id":"W2120477569","doi":"10.5539/jfr.v1n2p60","title":"Ultraviolet-C Light Effect on Pitaya (Stenocereus griseus) Juice","year":2012,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Botanical Research and Applications","field":"Agricultural and Biological Sciences","cited_by":30,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Food science; Chemistry; Antioxidant; Ultraviolet light; Biochemistry","score_opus":0.08385391329746221,"score_gpt":0.3652270557996735,"score_spread":0.2813731425022113,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2120477569","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":[0.998494,0.0007763803,0.00023582844,0.000013495475,0.000007871961,0.000012167161,0.000102470425,0.00002018819,0.00033762283],"genre_scores_gemma":[0.99733233,0.00057003513,0.0011462447,0.00004543228,0.000007071156,0.000015153722,0.00017940631,0.0000144229825,0.0006900499],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998969,0.00002141777,0.000007866297,0.000026005426,0.000026163787,0.000021651089],"domain_scores_gemma":[0.9998299,0.000055833683,0.00003535452,0.000010140373,0.0000348217,0.000033877408],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00012559893,0.00037183412,0.0003391938,0.00022350712,0.00019318315,0.00031978294,0.000112462396,0.00029083304,0.0008602111],"category_scores_gemma":[0.00020489257,0.000118482756,0.0003059113,0.00020196704,0.00015518541,0.00018498008,0.00017023529,0.00034754755,0.00011455174],"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":[0.0003273506,0.000036032667,0.00043189066,0.00010461576,0.000008416593,0.00005676416,0.000033193708,0.000036953137,0.9973183,0.000005422513,0.00001265324,0.001628407],"study_design_scores_gemma":[0.000018454604,0.0015229081,0.035066508,0.000015335912,0.00004077904,0.00016612203,0.00010006977,0.00027477895,0.96195984,0.00001583394,0.0008084044,0.000010911273],"about_ca_topic_score_codex":0.0013040613,"about_ca_topic_score_gemma":0.0014593335,"teacher_disagreement_score":0.0013040613,"about_ca_system_score_codex":0.00014117599,"about_ca_system_score_gemma":0.00015199954,"threshold_uncertainty_score":0.0028777122},"labels":[],"label_agreement":null},{"id":"W2120673477","doi":"10.5539/jfr.v4n1p22","title":"Eating Difficulties, Nutrition, Meal Preferences and Experiences Among Elderly A Literature Overview From a Scandinavian Context","year":2014,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Nutrition and Health in Aging","field":"Medicine","cited_by":39,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Malnutrition; Context (archaeology); Meal; Feeling; Psychology; Environmental health; Gerontology; Medicine; Developmental psychology; Social psychology; Geography","score_opus":0.12699998452829772,"score_gpt":0.40795331069243024,"score_spread":0.2809533261641325,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2120673477","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":[0.04599163,0.95054394,0.00005802373,0.00091540965,0.0002258912,0.000026713438,0.00032822182,0.0000050228978,0.0019051586],"genre_scores_gemma":[0.121080846,0.87663686,0.00028770303,0.00086939003,0.00021192759,0.00009286844,0.00044753455,0.000004007368,0.00036885016],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.9992812,0.0002201386,0.00021740465,0.000090508205,0.00012039981,0.000070361726],"domain_scores_gemma":[0.99864525,0.00079592696,0.00031705806,0.000012341449,0.0001583813,0.000071192786],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000997532,0.0006616476,0.0010702091,0.0062396857,0.0013698682,0.002485003,0.00042392878,0.0013061578,0.002352334],"category_scores_gemma":[0.0017047476,0.00037874928,0.0006483992,0.008617312,0.0009476308,0.0015608156,0.0010201723,0.0006084319,0.00025663743],"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":[0.00056916574,0.00043872904,0.09220798,0.21317723,0.0008494799,0.008610689,0.08289694,0.00026830658,0.001585003,0.0036297245,0.029193288,0.5665734],"study_design_scores_gemma":[0.000034669476,0.00054891343,0.44416252,0.26224717,0.0013025249,0.014904673,0.11696876,0.00012181087,0.00024812075,0.00073065964,0.15855704,0.00017311116],"about_ca_topic_score_codex":0.01959602,"about_ca_topic_score_gemma":0.038398575,"teacher_disagreement_score":0.01959602,"about_ca_system_score_codex":0.0015292022,"about_ca_system_score_gemma":0.0023885893,"threshold_uncertainty_score":0.038963914},"labels":[],"label_agreement":null},{"id":"W2120870360","doi":"10.5539/jfr.v3n6p1","title":"Properties of Amaranth Flour With Functional Oat Products","year":2014,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Food composition and properties","field":"Nursing","cited_by":4,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"U.S. Department of Agriculture","keywords":"Amaranth; Food science; Rheology; Chemistry; Materials science; Composite material","score_opus":0.1344988909590186,"score_gpt":0.3085347515745127,"score_spread":0.17403586061549411,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2120870360","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":[0.99765366,0.0008092921,0.0008533175,0.000012784658,0.000010065406,0.000009908393,0.00007926287,0.000014576136,0.00055716914],"genre_scores_gemma":[0.9974631,0.00033472775,0.0011635739,0.00002173895,0.000006371303,0.0000112849575,0.00019508378,0.000021393082,0.0007826179],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.9997676,0.00004128767,0.000019775289,0.000051002917,0.00008443394,0.000035987716],"domain_scores_gemma":[0.9997813,0.000042734,0.000068571375,0.000012898355,0.00005567072,0.000038907336],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0002443982,0.0004017207,0.00023608877,0.000347473,0.00016893908,0.00031218544,0.000109631044,0.00023151815,0.0007439857],"category_scores_gemma":[0.0003308131,0.00013422187,0.00036022638,0.00029086103,0.0001306661,0.00026267822,0.00018633163,0.00027555352,0.00013155787],"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":[0.000095534495,0.0000113160795,0.00044030522,0.000037177284,0.000011554896,0.00003949685,0.000019865907,0.00004960089,0.99829847,0.000015044792,0.0000069418193,0.00097470364],"study_design_scores_gemma":[0.00001025453,0.001081232,0.03094403,0.000016349682,0.00008620991,0.00029854683,0.00009655328,0.0010179903,0.96475065,0.000030994543,0.0016522409,0.000014931513],"about_ca_topic_score_codex":0.00054383575,"about_ca_topic_score_gemma":0.00061871635,"teacher_disagreement_score":0.0007439857,"about_ca_system_score_codex":0.00013100557,"about_ca_system_score_gemma":0.00007469485,"threshold_uncertainty_score":0.0024888515},"labels":[],"label_agreement":null},{"id":"W2121064353","doi":"10.5539/jfr.v4n2p16","title":"Having Enough Cultural Food? A Qualitative Exploration of the Experiences of Migrants in a Regional Area of Australia","year":2014,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Food Security and Health in Diverse Populations","field":"Health Professions","cited_by":4,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Food security; Acculturation; Government (linguistics); Qualitative research; Population; Economic growth; Socioeconomic status; Geography; Political science; Socioeconomics; Sociology; Agriculture; Immigration; Social science; Economics","score_opus":0.8110394669563655,"score_gpt":0.6424172239919204,"score_spread":0.16862224296444517,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2121064353","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":[0.9925055,0.0009065141,0.00039050475,0.002461204,0.00007034487,0.00007120428,0.000041581603,0.000007984771,0.003545075],"genre_scores_gemma":[0.99441504,0.001048848,0.0004988493,0.0009775076,0.000021293768,0.00011727131,0.000028687065,0.0000141147275,0.0028783502],"study_design_codex":"qualitative","study_design_gemma":"qualitative","domain_scores_codex":[0.9961863,0.0027049503,0.000101469544,0.00020593105,0.00022262975,0.00057878246],"domain_scores_gemma":[0.99715555,0.001239628,0.00036643713,0.00009526563,0.00031023475,0.0008328172],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.005124524,0.00065633596,0.0008827119,0.000902325,0.010753378,0.0035942188,0.0015150822,0.001786738,0.0021440357],"category_scores_gemma":[0.00548489,0.00072837033,0.00054627255,0.0011378841,0.008412691,0.003049841,0.0059026442,0.0029006565,0.0002628303],"study_design_candidate":"qualitative","study_design_consensus":"qualitative","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000007715649,0.000008844845,0.0008678646,0.000051726594,0.00000198864,0.00066864444,0.9969024,0.000008031044,0.00022109819,0.00026402395,0.00019286807,0.00080471986],"study_design_scores_gemma":[8.327574e-7,0.000024551344,0.0012825227,0.000071207985,0.000002033578,0.00018491308,0.9952376,0.0000146381335,0.000030007557,0.000054862936,0.0030920857,0.00000484814],"about_ca_topic_score_codex":0.037911404,"about_ca_topic_score_gemma":0.06618679,"teacher_disagreement_score":0.037911404,"about_ca_system_score_codex":0.0040237657,"about_ca_system_score_gemma":0.004490292,"threshold_uncertainty_score":0.07538152},"labels":[],"label_agreement":null},{"id":"W2121157109","doi":"10.5539/jfr.v3n6p36","title":"The Role of Plasminogen Activator Inhibitor-1 in the Metabolic Syndrome and Its Regulation","year":2014,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Adipokines, Inflammation, and Metabolic Diseases","field":"Medicine","cited_by":9,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Fibrinolysis; Plasminogen activator inhibitor-1; Endocrinology; Metabolic syndrome; Internal medicine; Plasminogen activator; Adipose tissue; Tissue plasminogen activator; Obesity; Medicine; Diabetes mellitus","score_opus":0.03304993569784722,"score_gpt":0.3204467683316177,"score_spread":0.2873968326337705,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2121157109","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":[0.012240269,0.98102987,0.0012999078,0.0018672049,0.00035103824,0.000011832341,0.00009860102,0.000021233644,0.0030800716],"genre_scores_gemma":[0.1608469,0.8311868,0.0023119168,0.0007825619,0.00119579,0.00005746326,0.00023161007,0.0000107527685,0.0033762422],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.99976224,0.00007035855,0.000028492836,0.0000410646,0.00005411617,0.00004379808],"domain_scores_gemma":[0.9998049,0.00005856315,0.00006351419,0.000007667446,0.00003761717,0.000027668999],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00038076373,0.00040309402,0.0005434497,0.0006338508,0.00021851086,0.0013692726,0.0002674675,0.0006059082,0.0015461058],"category_scores_gemma":[0.0004727634,0.00015451299,0.00040747834,0.00067910046,0.00050410116,0.00042101849,0.00047877437,0.0011994421,0.00049799465],"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":[0.002057975,0.00037061394,0.01925756,0.009214079,0.00074478,0.005829264,0.00088448526,0.0013883371,0.075792275,0.03331066,0.020359412,0.8307906],"study_design_scores_gemma":[0.00028336438,0.0019207196,0.15041439,0.0043810196,0.0011337667,0.026472617,0.0013102024,0.0027240922,0.042866215,0.049018,0.7192349,0.00024080515],"about_ca_topic_score_codex":0.0007711565,"about_ca_topic_score_gemma":0.00041401293,"teacher_disagreement_score":0.0015461058,"about_ca_system_score_codex":0.00040891086,"about_ca_system_score_gemma":0.0004932212,"threshold_uncertainty_score":0.0051722527},"labels":[],"label_agreement":null},{"id":"W2121164388","doi":"10.5539/jfr.v2n1p179","title":"Therapeutic Effectiveness of Nutrition Therapy in Pediatric Patients with Chronic Liver Diseases Awaiting Liver Transplantation","year":2013,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Organ Transplantation Techniques and Outcomes","field":"Medicine","cited_by":1,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Medicine; Liver transplantation; Immunosuppression; Medical nutrition therapy; Transplantation; Internal medicine; Population; Liver disease; Malnutrition; Pediatrics; Parenteral nutrition; Chronic liver disease; Mann–Whitney U test; Gastroenterology; Cirrhosis","score_opus":0.02804111101839022,"score_gpt":0.32030824543881176,"score_spread":0.2922671344204215,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2121164388","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":[0.99711525,0.0021722233,0.00006939059,0.000053082484,0.00000841049,0.000008047957,0.000027834316,0.0000038520725,0.00054187316],"genre_scores_gemma":[0.9984811,0.001058011,0.00021991828,0.000031077914,0.0000247531,0.000016573907,0.000111177826,0.0000011564975,0.000056175264],"study_design_codex":"observational","study_design_gemma":"observational","domain_scores_codex":[0.99984944,0.00007349709,0.0000133241665,0.00001278421,0.000022509688,0.000028375025],"domain_scores_gemma":[0.9996245,0.000113059665,0.00011862808,0.000009276096,0.000021075351,0.00011351483],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0002030129,0.00018126145,0.00033340367,0.00027550335,0.00024177758,0.00019241344,0.000085278734,0.00013572472,0.00058562506],"category_scores_gemma":[0.00091457355,0.000045102366,0.00022516245,0.00026871767,0.00013002053,0.00013493537,0.00024654152,0.00026439183,0.00005142294],"study_design_candidate":"observational","study_design_consensus":"observational","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00789467,0.0014741857,0.86089885,0.0001859651,0.00017468055,0.0016587508,0.0002870371,0.00068422855,0.0043222886,0.000093095994,0.00040274236,0.12192358],"study_design_scores_gemma":[0.00019221511,0.0070247804,0.98766637,0.00004841593,0.000112716094,0.002190314,0.0003786115,0.00046323464,0.000749994,0.00004826739,0.001117538,0.000007500147],"about_ca_topic_score_codex":0.0007068686,"about_ca_topic_score_gemma":0.0011511862,"teacher_disagreement_score":0.0007068686,"about_ca_system_score_codex":0.00020091259,"about_ca_system_score_gemma":0.00032959515,"threshold_uncertainty_score":0.0019590855},"labels":[],"label_agreement":null},{"id":"W2122587315","doi":"10.5539/jfr.v2n6p48","title":"Efficacy of Essential Oils From Some African Spices Against Two Strains of Bacillus cereus Isolated From Vegetable Salad","year":2013,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Seed and Plant Biochemistry","field":"Agricultural and Biological Sciences","cited_by":6,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Bacillus cereus; Cereus; Food science; Preservative; Agar; Serial dilution; Food spoilage; Inoculation; Biology; Microbiology; Bacteria; Horticulture; Medicine","score_opus":0.04445333329043915,"score_gpt":0.2841270764378503,"score_spread":0.23967374314741113,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2122587315","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":[0.9971546,0.0016034918,0.00015434939,0.00006751531,0.000026534506,0.000020598905,0.000111201356,0.000007740393,0.00085398415],"genre_scores_gemma":[0.9963492,0.0015845783,0.00069140876,0.00005249354,0.000016183627,0.000011286889,0.00018628084,0.0000041837147,0.0011043065],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99987197,0.000031875148,0.000014659402,0.00001954202,0.000032294156,0.000029673925],"domain_scores_gemma":[0.9997118,0.00008472079,0.00008047454,0.000014307313,0.00005278656,0.000055876837],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00019348085,0.00049874,0.0002719694,0.00035338517,0.00015037385,0.00026924725,0.00016972118,0.00023936783,0.0009926088],"category_scores_gemma":[0.0003575275,0.00014751937,0.000264585,0.00019065713,0.00022445233,0.00028918346,0.0003215374,0.0003680087,0.00013480215],"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":[0.0018727712,0.0006350587,0.0029490641,0.00048088143,0.00002973325,0.00022063941,0.0002318201,0.00013741503,0.98190284,0.000059888476,0.000077046905,0.011402976],"study_design_scores_gemma":[0.00015595886,0.023650344,0.060138356,0.00021831582,0.00022889495,0.0008016296,0.00078133267,0.00058030634,0.90916073,0.000111907706,0.004145833,0.000026399026],"about_ca_topic_score_codex":0.0010575973,"about_ca_topic_score_gemma":0.0026006668,"teacher_disagreement_score":0.0010575973,"about_ca_system_score_codex":0.00009952975,"about_ca_system_score_gemma":0.00022812356,"threshold_uncertainty_score":0.0033205748},"labels":[],"label_agreement":null},{"id":"W2122888983","doi":"10.5539/jfr.v1n3p1","title":"A Comparison of Antioxidant Properties in Organic and Conventional Blueberries","year":2012,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Phytochemicals and Antioxidant Activities","field":"Medicine","cited_by":14,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Oxygen radical absorbance capacity; Antioxidant; Chemistry; Food science; Vitamin C; High-performance liquid chromatography; Taste; Antioxidant capacity; Chromatography; Biochemistry","score_opus":0.1779206796214263,"score_gpt":0.4245724645012692,"score_spread":0.24665178487984288,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2122888983","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":[0.9987704,0.00058058824,0.00009809554,0.000006897616,0.0000036681097,0.0000047293456,0.00007817755,0.0000034630243,0.00045382456],"genre_scores_gemma":[0.99739623,0.00044745998,0.000662781,0.000036844296,0.0000066429907,0.000009143211,0.00032042354,0.0000052045298,0.0011152684],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999137,0.000011083111,0.0000071777063,0.000029373947,0.000024071362,0.000014646864],"domain_scores_gemma":[0.99982774,0.000032601456,0.00004306845,0.000012880576,0.00004213526,0.000041529904],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00013173198,0.00027819086,0.00022039929,0.00046005083,0.00014729603,0.00030417423,0.00009017474,0.00020732945,0.0012035376],"category_scores_gemma":[0.00018414977,0.00010056237,0.00013065076,0.0003365751,0.00014737765,0.00020764439,0.00016464872,0.00020328659,0.00013945404],"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":[0.0012261652,0.00015028848,0.009177839,0.00023032096,0.00005799782,0.00012879448,0.00012840753,0.000047070705,0.98225313,0.000046210753,0.000040481245,0.0065132724],"study_design_scores_gemma":[0.00009532049,0.005164514,0.6425439,0.00004759454,0.00025016363,0.00084569317,0.00065787,0.0004281536,0.34547606,0.00009142846,0.0043724366,0.000026748961],"about_ca_topic_score_codex":0.0008595892,"about_ca_topic_score_gemma":0.0020196144,"teacher_disagreement_score":0.0012035376,"about_ca_system_score_codex":0.00012361315,"about_ca_system_score_gemma":0.00008548383,"threshold_uncertainty_score":0.004026234},"labels":[],"label_agreement":null},{"id":"W2123107069","doi":"10.5539/jfr.v4n1p77","title":"Effect of Home Grinding on Properties of Brewed Coffee","year":2014,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Coffee research and impacts","field":"Medicine","cited_by":6,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"Lakehead University","funders":"","keywords":"Grinding; Brewing; Pulverizer; Caffeine; Particle size; Grind; Particle (ecology); Particle-size distribution; Chemistry; Food science; Materials science; Metallurgy; Fermentation; Geology","score_opus":0.1151476337931832,"score_gpt":0.4176690095554783,"score_spread":0.3025213757622951,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2123107069","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":[0.9988819,0.00022500788,0.00032152238,0.000020006975,0.00000885321,0.000007486427,0.000110680274,0.000032431723,0.0003920696],"genre_scores_gemma":[0.99673563,0.00012647387,0.0017316883,0.00005190011,0.000006813327,0.000009633775,0.00024700302,0.000036617104,0.0010542962],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9997029,0.000059449147,0.00001619699,0.00008131836,0.00009002649,0.00005018041],"domain_scores_gemma":[0.9989691,0.0004068164,0.00023185338,0.00012071995,0.00015607788,0.00011545276],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00035910017,0.0003249373,0.00033714063,0.00026448863,0.00026299022,0.00040855768,0.00018282747,0.00028759096,0.0021530369],"category_scores_gemma":[0.0012210394,0.00022495429,0.0006019991,0.00020772815,0.0004422503,0.00023685375,0.00024310627,0.0006521055,0.00022926349],"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":[0.004365351,0.00034796278,0.016961206,0.00010222295,0.00009100094,0.00020886498,0.00029148837,0.00021880973,0.96857274,0.000030107365,0.00012716185,0.008683231],"study_design_scores_gemma":[0.000022891298,0.003480446,0.43920502,0.000008479227,0.000073233496,0.00022893818,0.00016110072,0.0008415971,0.55526143,0.00004479565,0.0006454303,0.000026643713],"about_ca_topic_score_codex":0.0026534772,"about_ca_topic_score_gemma":0.005524434,"teacher_disagreement_score":0.0026534772,"about_ca_system_score_codex":0.00036478613,"about_ca_system_score_gemma":0.00011556044,"threshold_uncertainty_score":0.0072026253},"labels":[],"label_agreement":null},{"id":"W2123141457","doi":"10.5539/jfr.v2n2p150","title":"Variation in the Proximate, Energy and Mineral Compositions of Different Body Parts of Macrobrachium macrobranchion (Prawn)","year":2013,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Aquaculture Nutrition and Growth","field":"Agricultural and Biological Sciences","cited_by":5,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Flesh; Prawn; Shrimp; Proximate; Animal science; Chemistry; Potassium; Appendage; Magnesium; Food science; Anatomy; Biology; Mineralogy; Fishery","score_opus":0.031726790254362716,"score_gpt":0.27804530005596145,"score_spread":0.24631850980159875,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2123141457","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":[0.9997179,0.000028190509,0.000051321767,0.0000031522002,4.8790605e-7,0.0000015332357,0.00006973419,0.0000011297774,0.00012660548],"genre_scores_gemma":[0.9987356,0.000047159647,0.00027878312,0.000011143298,8.424861e-7,0.0000062360864,0.0001731235,0.0000015693457,0.0007455619],"study_design_codex":"observational","study_design_gemma":"observational","domain_scores_codex":[0.99992776,0.000007830619,0.0000060795264,0.000028801756,0.000018051616,0.000011468484],"domain_scores_gemma":[0.9998764,0.000016325937,0.0000490091,0.000007415367,0.000022125954,0.00002870844],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0001116104,0.00022601117,0.00017828133,0.00070766994,0.00031286268,0.000251714,0.000104285005,0.00018557611,0.00086691516],"category_scores_gemma":[0.00018914952,0.00022902188,0.00011407038,0.0004299093,0.00034094916,0.00019419205,0.000257509,0.0002486254,0.00021776128],"study_design_candidate":"observational","study_design_consensus":"observational","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0005563971,0.00008273859,0.65065765,0.00007954662,0.00009678058,0.0006012152,0.0014248384,0.00020497925,0.33807266,0.00008945594,0.00009311834,0.008040603],"study_design_scores_gemma":[0.00000133966,0.00009362437,0.99843866,0.0000022528757,0.0000072459748,0.0001265547,0.00021884321,0.000041305204,0.00093321234,0.000006912298,0.00012798155,0.0000020038121],"about_ca_topic_score_codex":0.0067306263,"about_ca_topic_score_gemma":0.023594838,"teacher_disagreement_score":0.0067306263,"about_ca_system_score_codex":0.00017732228,"about_ca_system_score_gemma":0.000102979495,"threshold_uncertainty_score":0.013382852},"labels":[],"label_agreement":null},{"id":"W2123718246","doi":"10.5539/jfr.v1n4p141","title":"Effect of Breed of Sire on Carcass Traits and Meat Quality of Katahdin Lambs","year":2012,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Meat and Animal Product Quality","field":"Agricultural and Biological Sciences","cited_by":10,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"Consejo Nacional de Ciencia y Tecnología","keywords":"Sire; Breed; Crossbreed; Animal science; Biology; Purebred","score_opus":0.23082236372657258,"score_gpt":0.418948707858934,"score_spread":0.18812634413236143,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2123718246","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":[0.99971396,0.000041616644,0.000020071247,0.000007030575,0.0000027160759,0.0000025195075,0.000039696904,0.0000012128592,0.00017104823],"genre_scores_gemma":[0.99748933,0.0000917725,0.00013803513,0.000026486368,0.0000047529124,0.000011103514,0.0001721537,0.000004933403,0.0020614755],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.99970824,0.0000806575,0.000026986647,0.00008050527,0.000051012,0.000052679654],"domain_scores_gemma":[0.9991197,0.00027863245,0.00017908863,0.00004049362,0.000060165126,0.0003218763],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00040718864,0.00022487773,0.00029619987,0.00035624887,0.00017931669,0.00039835644,0.00018127303,0.00021734685,0.0020392295],"category_scores_gemma":[0.00053524965,0.00015443492,0.0001805649,0.0002233235,0.00032480477,0.00018099634,0.0002517855,0.0003369655,0.00026735736],"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":[0.02754151,0.0031861064,0.46949723,0.00016592295,0.00032012208,0.0014905919,0.0012989858,0.000291653,0.47790876,0.00010272183,0.00037249265,0.017824003],"study_design_scores_gemma":[0.000022266524,0.0045851585,0.99018854,0.000008224586,0.000063386135,0.00015292362,0.0004131766,0.00021586614,0.004018393,0.000010303387,0.00031241702,0.000009330081],"about_ca_topic_score_codex":0.0021489207,"about_ca_topic_score_gemma":0.0051746024,"teacher_disagreement_score":0.0021489207,"about_ca_system_score_codex":0.00024368596,"about_ca_system_score_gemma":0.00016560493,"threshold_uncertainty_score":0.006821871},"labels":[],"label_agreement":null},{"id":"W2123970540","doi":"10.5539/jfr.v1n3p214","title":"Proximate and Mineral Composition of Nigerian Leafy Vegetables","year":2012,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Seed and Plant Biochemistry","field":"Agricultural and Biological Sciences","cited_by":132,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Amaranthus hybridus; Amaranth; Chemistry; Proximate; Dry matter; Hibiscus sabdariffa; Spinach; Potassium; Food science; Leafy vegetables; Amaranthus cruentus; Animal science; Botany; Horticulture; Biology; Biochemistry","score_opus":0.07187380213287414,"score_gpt":0.30178558496377844,"score_spread":0.2299117828309043,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2123970540","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":[0.99743783,0.0006089822,0.00016604053,0.0000116741285,0.0000023639525,0.0000072251314,0.00042882835,0.000004165549,0.001332832],"genre_scores_gemma":[0.9953818,0.0006021697,0.0008298087,0.000022088927,0.000002339583,0.0000143419375,0.00064021576,0.000006101412,0.0025011043],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.9999317,0.000008301854,0.000011218684,0.000021171527,0.000016794664,0.000010842881],"domain_scores_gemma":[0.9999161,0.000012316329,0.000023729843,0.000004439942,0.00002814615,0.000015314388],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00008865188,0.00027853958,0.00018880736,0.0011017795,0.00040886138,0.0002778656,0.000080086014,0.0001589522,0.0010801685],"category_scores_gemma":[0.00011643859,0.00013556887,0.000102757214,0.00083624886,0.00021446239,0.0002060687,0.00017376618,0.00016992635,0.00023570191],"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":[0.0012886396,0.00008364807,0.040083576,0.0005139557,0.000030581217,0.00062091753,0.00077723217,0.00022601547,0.9460508,0.00020054649,0.000070236085,0.01005383],"study_design_scores_gemma":[0.000021840398,0.0011079498,0.8532592,0.000100262914,0.00010938586,0.001726304,0.0029021031,0.00037612423,0.13226615,0.00035747373,0.0077284393,0.000044801283],"about_ca_topic_score_codex":0.0038386309,"about_ca_topic_score_gemma":0.008000224,"teacher_disagreement_score":0.0038386309,"about_ca_system_score_codex":0.00019649976,"about_ca_system_score_gemma":0.00018950137,"threshold_uncertainty_score":0.0076325536},"labels":[],"label_agreement":null},{"id":"W2124058186","doi":"10.5539/jfr.v3n4p18","title":"Role of Nutraceuticals in Cancer Therapy","year":2014,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Vitamin C and Antioxidants Research","field":"Nursing","cited_by":45,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Nutraceutical; Medicine; Cancer; Cancer therapy; Radiation therapy; Bioinformatics; Intensive care medicine; Internal medicine; Biology; Pathology","score_opus":0.1271757526421252,"score_gpt":0.46619387300601695,"score_spread":0.3390181203638918,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2124058186","genre_codex":"review","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":[0.0010791038,0.9784021,0.00073032046,0.009791827,0.00085467024,0.000012187997,0.000021746442,0.00001837905,0.00908974],"genre_scores_gemma":[0.017099893,0.9676129,0.0029987083,0.0048506157,0.0016725906,0.000037040685,0.000029352273,0.000012898955,0.005685937],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.9994505,0.00023475182,0.00004686121,0.00005208641,0.00017933354,0.00003647415],"domain_scores_gemma":[0.99923587,0.00036882662,0.000096756274,0.000028572174,0.00019649274,0.00007352894],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0013354752,0.00042284594,0.0006703652,0.0012904389,0.0004263873,0.001968078,0.00044258498,0.001554384,0.0043179975],"category_scores_gemma":[0.0012983425,0.00010179918,0.00036419492,0.0006778603,0.0010771069,0.0015302948,0.0011023517,0.0021085779,0.0013785003],"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":[0.00021138579,0.0003220164,0.0006832981,0.004751708,0.00009161201,0.00044815333,0.00028647805,0.00025643138,0.0068581686,0.036907975,0.02649518,0.9226876],"study_design_scores_gemma":[0.000039802333,0.00043259797,0.0013346463,0.0030067796,0.00006175727,0.001141903,0.00025653813,0.00014805082,0.0021300977,0.018293181,0.97313076,0.000023985078],"about_ca_topic_score_codex":0.0006550262,"about_ca_topic_score_gemma":0.001194181,"teacher_disagreement_score":0.0043179975,"about_ca_system_score_codex":0.000813938,"about_ca_system_score_gemma":0.0010235026,"threshold_uncertainty_score":0.014445126},"labels":[],"label_agreement":null},{"id":"W2124182628","doi":"10.5539/jfr.v2n4p61","title":"Protective Effect of Dealcoholized Persimmonwine on H2O2 - Induced Oxidative Injury in H9c2 Cardiomyocytes","year":2013,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Phytochemicals and Antioxidant Activities","field":"Medicine","cited_by":0,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Gallic acid; Chemistry; Catechin; Oxidative stress; DPPH; Antioxidant; High-performance liquid chromatography; Wine; Biochemistry; Polyphenol; Nuclear chemistry; Chromatography; Food science","score_opus":0.058747993100588834,"score_gpt":0.3877150931110391,"score_spread":0.32896710001045026,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2124182628","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":[0.9963391,0.0021465053,0.00057719817,0.00006237695,0.000054602573,0.000015577634,0.00017020699,0.000033246743,0.0006011386],"genre_scores_gemma":[0.995249,0.0016626067,0.0010728235,0.00011326289,0.000024081437,0.00001922327,0.0002938864,0.000011744876,0.0015534065],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999502,0.00000892136,0.0000048212664,0.00001409992,0.000008652371,0.00001334685],"domain_scores_gemma":[0.9999602,0.000004370933,0.000010630473,0.0000044921853,0.0000073294145,0.000013062917],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00009062956,0.00053977483,0.0002683165,0.00018570144,0.0001067804,0.00018406182,0.00011277824,0.0002148488,0.00076414016],"category_scores_gemma":[0.00007294673,0.000101704485,0.00022709055,0.000097142634,0.00011861344,0.00019356204,0.00017068081,0.00034100626,0.00011279447],"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":[0.000561442,0.00006461397,0.00023448307,0.00009915088,0.00002075307,0.00008555234,0.000020994294,0.00004786751,0.996653,0.000023284087,0.000035768364,0.0021530527],"study_design_scores_gemma":[0.000040213035,0.0017147486,0.009834861,0.00001489366,0.00005634059,0.00014632897,0.00005876664,0.0003866376,0.9858358,0.000030596842,0.0018715992,0.000009250719],"about_ca_topic_score_codex":0.0005123714,"about_ca_topic_score_gemma":0.00088648836,"teacher_disagreement_score":0.00076414016,"about_ca_system_score_codex":0.000081957376,"about_ca_system_score_gemma":0.00012839094,"threshold_uncertainty_score":0.0025562644},"labels":[],"label_agreement":null},{"id":"W2124616171","doi":"10.5539/jfr.v2n2p29","title":"Alternative n-3 PUFAs Sources in Central European Diet before Westernization – Case Report from Poland","year":2013,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Fatty Acid Research and Health","field":"Nursing","cited_by":2,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Foodways; Fish migration; Westernization; Peasant; Fishery; Agriculture; Fish <Actinopterygii>; Geography; Population; Biology; Ecology; Economic growth; Environmental health","score_opus":0.07041587121139777,"score_gpt":0.3769579035565199,"score_spread":0.3065420323451222,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2124616171","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":[0.99677485,0.00087739597,0.00014710316,0.00020461911,0.000011966333,0.000027115499,0.000031742344,0.0000066249377,0.0019185732],"genre_scores_gemma":[0.9974106,0.0012914191,0.00016254761,0.0002323075,0.000026744383,0.000005550416,0.000038161408,0.0000060357315,0.00082656374],"study_design_codex":"case_report","study_design_gemma":"case_report","domain_scores_codex":[0.99976677,0.000029650664,0.000026422422,0.000050138504,0.000038028913,0.000088939225],"domain_scores_gemma":[0.9998252,0.000018441253,0.000051949446,0.000014072675,0.000020456146,0.000069872825],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00027126167,0.00066727825,0.00056164654,0.0017050089,0.0018473099,0.00083837315,0.0005252363,0.0011421269,0.0011317725],"category_scores_gemma":[0.00060891424,0.00065561105,0.000496736,0.0013746821,0.000994404,0.0007528942,0.0010791159,0.00087605475,0.0002394411],"study_design_candidate":"case_report","study_design_consensus":"case_report","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00026514457,0.00024659783,0.1466409,0.000059904134,0.00006574879,0.8414832,0.0031443923,0.00007472045,0.0017402824,0.00028065837,0.00040600152,0.005592508],"study_design_scores_gemma":[0.000034429773,0.00042629364,0.2559885,0.00010173496,0.00011811247,0.7334079,0.005481756,0.00035997323,0.00065877807,0.00027939776,0.00310295,0.00004016467],"about_ca_topic_score_codex":0.017219618,"about_ca_topic_score_gemma":0.02137416,"teacher_disagreement_score":0.017219618,"about_ca_system_score_codex":0.00096408546,"about_ca_system_score_gemma":0.0005548989,"threshold_uncertainty_score":0.034238756},"labels":[],"label_agreement":null},{"id":"W2124909247","doi":"10.5539/jfr.v1n1p110","title":"Malaysian Isolates of Lactic Acid Bacteria with Antibacterial Activity against Gram-Positive and Gram-Negative Pathogenic Bacteria","year":2012,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Probiotics and Fermented Foods","field":"Agricultural and Biological Sciences","cited_by":13,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"Universiti Sains Islam Malaysia","keywords":"Bacteria; Pathogenic bacteria; Nalidixic acid; Microbiology; Lactic acid; Lactobacillus fermentum; Gram-positive bacteria; Antimicrobial; Biology; Gram-negative bacteria; Lactobacillus; Antibacterial activity; Food science; Food spoilage; Antibiotics; Fermentation; Antibiotic resistance; Escherichia coli; Lactobacillus plantarum; Biochemistry","score_opus":0.04027855681238918,"score_gpt":0.2847070523556491,"score_spread":0.2444284955432599,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2124909247","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":[0.9940959,0.0017082054,0.0008858614,0.00018629948,0.000032715645,0.00009574176,0.0007533011,0.00001592514,0.0022259573],"genre_scores_gemma":[0.9881166,0.0018096812,0.00504572,0.000116902535,0.000022400742,0.00007276157,0.0020186612,0.000008280343,0.0027889477],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9996742,0.000059465645,0.00008181752,0.000042672404,0.00009096304,0.000050850664],"domain_scores_gemma":[0.9996742,0.00006717807,0.00008442041,0.000024975576,0.00011129985,0.00003803508],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00021289324,0.0004941871,0.00020638922,0.00041353662,0.00025779937,0.00032547401,0.0002075197,0.0002993531,0.00071298867],"category_scores_gemma":[0.00061077595,0.00012897403,0.00027577375,0.0005611577,0.00014383516,0.00022329243,0.00039462885,0.00023612569,0.00032478804],"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":[0.00078782486,0.00049726665,0.04545531,0.00090073165,0.00006469993,0.0021613063,0.00070187025,0.00034793295,0.91516846,0.00017848183,0.00076970475,0.032966465],"study_design_scores_gemma":[0.00008368394,0.0040741297,0.2837016,0.00030660065,0.00034837358,0.016307313,0.003437457,0.0008196538,0.6645741,0.00022724949,0.026039436,0.0000804044],"about_ca_topic_score_codex":0.0015501184,"about_ca_topic_score_gemma":0.0029450704,"teacher_disagreement_score":0.0015501184,"about_ca_system_score_codex":0.000114440925,"about_ca_system_score_gemma":0.00048374094,"threshold_uncertainty_score":0.0030822158},"labels":[],"label_agreement":null},{"id":"W2125751476","doi":"10.5539/jfr.v4n1p124","title":"Polyphasic Analysis of Pectinolytic and Stress-Resistant Yeast Strains Isolated From Ivorian Cocoa Fermentation","year":2014,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Food Chemistry and Fat Analysis","field":"Agricultural and Biological Sciences","cited_by":10,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Pectinase; Fermentation; Sugar; Food science; Yeast; Starter; Citric acid; Biology; Fructose; Acetic acid; Lactic acid; COCOA BEAN; Bacteria; Enzyme; Biochemistry","score_opus":0.044624996340723554,"score_gpt":0.30424964968585483,"score_spread":0.2596246533451313,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2125751476","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":[0.99675745,0.0006086118,0.00064861006,0.000027025702,0.000018567036,0.000049813032,0.0010346138,0.000017628341,0.00083770475],"genre_scores_gemma":[0.9919681,0.0006460105,0.002247676,0.00003972523,0.000024296794,0.00006125551,0.002991293,0.000022775323,0.0019989563],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9997991,0.000016123398,0.000029934528,0.000063163774,0.00004515016,0.00004651439],"domain_scores_gemma":[0.9998124,0.000015938595,0.000041438198,0.000011603594,0.000070127346,0.000048508664],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000091166185,0.00053326366,0.00035899354,0.0011403087,0.00018776162,0.0005309178,0.00019352273,0.00021604725,0.0005324264],"category_scores_gemma":[0.00021267007,0.00012027632,0.00032958257,0.00072548504,0.000114661896,0.00019013701,0.00031947577,0.00024597568,0.00024206129],"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":[0.00019392237,0.000046625417,0.006280392,0.00005429377,0.000009578961,0.00018194698,0.00013469516,0.000026625208,0.9904021,0.000014043564,0.000024765597,0.0026309206],"study_design_scores_gemma":[0.000016972523,0.0014239992,0.4247566,0.00005824279,0.00016693422,0.002011708,0.001632814,0.000818673,0.5656899,0.00006140464,0.003320333,0.000042372572],"about_ca_topic_score_codex":0.0026122548,"about_ca_topic_score_gemma":0.0016483535,"teacher_disagreement_score":0.0026122548,"about_ca_system_score_codex":0.0001341428,"about_ca_system_score_gemma":0.00019358548,"threshold_uncertainty_score":0.005194068},"labels":[],"label_agreement":null},{"id":"W2126222615","doi":"10.5539/jfr.v2n1p191","title":"Study of the Volatile Compounds and Amino Acid Profile in Bacillus Fermented Castor Oil Bean Condiment","year":2013,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"GABA and Rice Research","field":"Agricultural and Biological Sciences","cited_by":15,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Chemistry; Food science; Fermentation; Amino acid; Isoleucine; Castor oil; Leucine; Biochemistry","score_opus":0.08820903337857157,"score_gpt":0.32362525047301266,"score_spread":0.2354162170944411,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2126222615","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":[0.99836797,0.00076945894,0.00026648387,0.000018476332,0.000008069356,0.000009677198,0.00027203903,0.0000071507716,0.00028062015],"genre_scores_gemma":[0.9941577,0.0009794789,0.0018952778,0.00004577472,0.000008085113,0.000024584087,0.0009940609,0.000016156502,0.0018788821],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998733,0.000014046001,0.000008940518,0.000025830948,0.000048303413,0.000029612336],"domain_scores_gemma":[0.9998816,0.00001289163,0.000031779666,0.000006702967,0.000039289644,0.000027572127],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00011511677,0.00041705786,0.00048953225,0.00044625328,0.00018578947,0.00036267703,0.00014069017,0.00021811266,0.00044173418],"category_scores_gemma":[0.0001402887,0.00013530515,0.0004301481,0.0005383924,0.00015979471,0.0002396053,0.00024865195,0.00044123633,0.00011815894],"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":[0.00012655393,0.00003831003,0.00070853595,0.0000519461,0.0000063941147,0.0000772631,0.000023032768,0.00002404756,0.9981527,0.000005935274,0.0000064965916,0.00077873946],"study_design_scores_gemma":[0.0000122841275,0.0014859516,0.10882081,0.000037492406,0.000074944095,0.000401017,0.0004758007,0.00067010947,0.88655084,0.000024049412,0.001416529,0.000030122259],"about_ca_topic_score_codex":0.0035072397,"about_ca_topic_score_gemma":0.0053891074,"teacher_disagreement_score":0.0035072397,"about_ca_system_score_codex":0.00018644074,"about_ca_system_score_gemma":0.0002473543,"threshold_uncertainty_score":0.006973624},"labels":[],"label_agreement":null},{"id":"W2126259738","doi":"10.5539/jfr.v3n5p45","title":"Lipid and Moisture Content of Commercial Reduced-Fat Deep-Fried Potatoes Compared to Advertised Claim","year":2014,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Edible Oils Quality and Analysis","field":"Chemistry","cited_by":7,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"French fries; Calorie; Food science; Deep frying; Chemistry; Medicine","score_opus":0.12955931139304053,"score_gpt":0.37105149470640836,"score_spread":0.24149218331336783,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2126259738","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":[0.9975783,0.0005744932,0.00012538138,0.000015316955,0.000014846763,0.0000051342668,0.00069160317,0.000009994364,0.0009849429],"genre_scores_gemma":[0.9953517,0.00024071719,0.00022812499,0.000028662895,0.000008675596,0.000008654161,0.0013053444,0.000012086931,0.0028160505],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998739,0.000014547874,0.000012223091,0.000039039132,0.0000377,0.000022552933],"domain_scores_gemma":[0.999456,0.0001258572,0.00016744088,0.000029535264,0.00013404983,0.0000871666],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00023679933,0.00024943435,0.00014669192,0.00088270014,0.00019301781,0.00041270134,0.00014398254,0.00029339074,0.004113219],"category_scores_gemma":[0.00047428883,0.00017068177,0.00021055536,0.0005969472,0.00017549674,0.00039027055,0.0002063355,0.00048576246,0.00063961925],"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":[0.014737179,0.0012315527,0.11196717,0.00027075707,0.0003262585,0.00047046485,0.00076915877,0.0003410546,0.8471002,0.0003660109,0.00090119295,0.02151899],"study_design_scores_gemma":[0.00005589966,0.0031195418,0.78098154,0.000037484726,0.00017990473,0.00036400027,0.0009245471,0.0017415843,0.21033724,0.00018794755,0.0020236718,0.000046660374],"about_ca_topic_score_codex":0.003164306,"about_ca_topic_score_gemma":0.0021503046,"teacher_disagreement_score":0.004113219,"about_ca_system_score_codex":0.00017997703,"about_ca_system_score_gemma":0.00007651544,"threshold_uncertainty_score":0.01376009},"labels":[],"label_agreement":null},{"id":"W2127208870","doi":"10.5539/jfr.v1n4p150","title":"Sensorial Characteristics of a Senescent Plantain Empiric Dish (Dockounou) Produced in Côte d’Ivoire","year":2012,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Banana Cultivation and Research","field":"Agricultural and Biological Sciences","cited_by":9,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Cote d ivoire; Taste; Ethnic group; Flavor; Geography; Age groups; Food science; Demography; Biology; Art; Humanities; Sociology; Anthropology","score_opus":0.14766221437666058,"score_gpt":0.3643119519728962,"score_spread":0.2166497375962356,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2127208870","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":[0.9994856,0.000045177603,0.00004906733,0.0000051972897,0.0000016360378,0.0000039273496,0.000058622387,9.0619903e-7,0.00034986722],"genre_scores_gemma":[0.998251,0.00004502452,0.00017921401,0.000008003187,8.221667e-7,0.0000032873247,0.00010518261,0.000001516507,0.0014059199],"study_design_codex":"observational","study_design_gemma":"observational","domain_scores_codex":[0.9998361,0.000031327996,0.000009266775,0.00004668686,0.00004606213,0.00003060132],"domain_scores_gemma":[0.9997434,0.000050371596,0.00006565874,0.0000137506195,0.00008112436,0.000045641118],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0003734277,0.00024520647,0.00019005073,0.00044094725,0.00037696242,0.00057014724,0.00019292322,0.00024260102,0.0015605504],"category_scores_gemma":[0.00040931217,0.00014831274,0.00017949613,0.00048314067,0.00026300803,0.00018086866,0.00026944088,0.00023110726,0.00026346932],"study_design_candidate":"observational","study_design_consensus":"observational","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.001152912,0.00032597376,0.82314146,0.00019350898,0.00006407159,0.0022160793,0.01117843,0.00026552784,0.14242801,0.0001623201,0.00045307368,0.01841867],"study_design_scores_gemma":[0.0000028970371,0.00036451805,0.9932627,0.000008316747,0.000006636027,0.00018659442,0.003897687,0.00012786576,0.0014014897,0.000008949411,0.00072551065,0.000006876143],"about_ca_topic_score_codex":0.026271546,"about_ca_topic_score_gemma":0.055953007,"teacher_disagreement_score":0.026271546,"about_ca_system_score_codex":0.0005602204,"about_ca_system_score_gemma":0.00017861057,"threshold_uncertainty_score":0.052237272},"labels":[],"label_agreement":null},{"id":"W2127402830","doi":"10.5539/jfr.v3n5p103","title":"Influence of Drying Conditions on the Effective Moisture Diffusivity and Energy Requirements of Ginger Slices","year":2014,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Irrigation Practices and Water Management","field":"Agricultural and Biological Sciences","cited_by":24,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Thermal diffusivity; Moisture; Chemistry; Activation energy; Air velocity; Materials science; Analytical Chemistry (journal); Composite material; Chromatography; Thermodynamics; Physics","score_opus":0.05106822449883859,"score_gpt":0.32193016619783904,"score_spread":0.27086194169900046,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2127402830","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":[0.9980883,0.0006188656,0.00059066986,0.000017330578,0.0000075048597,0.000009072674,0.00013436329,0.000011615222,0.00052220694],"genre_scores_gemma":[0.99630725,0.00042290767,0.00230268,0.000029276544,0.000004025162,0.000018446337,0.0001730316,0.00002698224,0.00071532343],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.99985874,0.000026112188,0.00001577384,0.000042781674,0.000034053726,0.000022471997],"domain_scores_gemma":[0.9997489,0.000093348615,0.00006153367,0.0000201007,0.000043653046,0.000032591644],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00025277794,0.00025059356,0.00023018387,0.00015797386,0.00013614366,0.00030471495,0.00010569643,0.00016304861,0.00097654713],"category_scores_gemma":[0.00042622737,0.00018580737,0.00022491011,0.00016176315,0.000162372,0.0004150021,0.00014047074,0.0005121644,0.00015003629],"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":[0.00012262989,0.000009305753,0.00037202556,0.000032973105,0.0000045598345,0.000025136607,0.000026033798,0.00008631168,0.99855083,0.000016137721,0.000009760599,0.0007443584],"study_design_scores_gemma":[0.000007770773,0.0003638497,0.023463914,0.000010636076,0.000023706469,0.0000971135,0.00010022575,0.0008285849,0.9740226,0.00003842934,0.0010282059,0.000015063376],"about_ca_topic_score_codex":0.000771047,"about_ca_topic_score_gemma":0.0016156413,"teacher_disagreement_score":0.00097654713,"about_ca_system_score_codex":0.00018003126,"about_ca_system_score_gemma":0.00013937893,"threshold_uncertainty_score":0.0032668114},"labels":[],"label_agreement":null},{"id":"W2128705464","doi":"10.5539/jfr.v2n2p11","title":"Modeling Single-Screw Extrusion Processing Parameters and Resulting Extrudate Properties of DDGS-Based Nile Tilapia (Oreochromis niloticus) Feeds","year":2013,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Aquaculture Nutrition and Growth","field":"Agricultural and Biological Sciences","cited_by":13,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"Agricultural Research Service; South Dakota State University; U.S. Department of Agriculture","keywords":"Die swell; Extrusion; Plastics extrusion; Absorption of water; Nile tilapia; Expansion ratio; Water content; Materials science; Chemistry; Soybean meal; Food science; Analytical Chemistry (journal); Raw material; Oreochromis; Chromatography; Composite material; Fish <Actinopterygii>","score_opus":0.1556439317723449,"score_gpt":0.2898073024479585,"score_spread":0.1341633706756136,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2128705464","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":[0.9873378,0.00018758868,0.010700986,0.000017444288,0.0000055519654,0.000020594423,0.0003669601,0.00006007049,0.0013030589],"genre_scores_gemma":[0.99619734,0.0001715707,0.0022259017,0.0000030114293,6.3920805e-7,0.000028673188,0.0002479342,0.000009850996,0.0011152193],"study_design_codex":"simulation_or_modeling","study_design_gemma":"simulation_or_modeling","domain_scores_codex":[0.99993896,0.0000062621452,0.0000066067932,0.000018612838,0.000017798715,0.000011885776],"domain_scores_gemma":[0.9999013,0.00004941582,0.000022626607,0.0000035791752,0.000020256264,0.000002833373],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00023352561,0.00031763955,0.00029143007,0.00027649247,0.00016396063,0.0004285776,0.00028606126,0.0003787509,0.0013353531],"category_scores_gemma":[0.0002411969,0.00020387843,0.0005406963,0.00032031632,0.000097482174,0.0002839892,0.000106842934,0.00015157895,0.00025345874],"study_design_candidate":"simulation_or_modeling","study_design_consensus":"simulation_or_modeling","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0009235781,0.00017529943,0.008437588,0.00060003216,0.000052230607,0.00026872286,0.0001365672,0.7364068,0.23364028,0.0004733911,0.00029210735,0.01859338],"study_design_scores_gemma":[0.000027889542,0.00054760685,0.010537747,0.000019165405,0.00007719365,0.000052039966,0.00010224206,0.86616457,0.12137974,0.00013222049,0.00093342667,0.00002618636],"about_ca_topic_score_codex":0.0054363715,"about_ca_topic_score_gemma":0.005693431,"teacher_disagreement_score":0.0054363715,"about_ca_system_score_codex":0.00043565073,"about_ca_system_score_gemma":0.00027574482,"threshold_uncertainty_score":0.010809422},"labels":[],"label_agreement":null},{"id":"W2128778063","doi":"10.5539/jfr.v2n2p92","title":"Comparative Study of the Effects of Drying Methods on Antioxidant Activity of Dried Strawberry (Fragaria Var. Camarosa)","year":2013,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Phytochemicals and Antioxidant Activities","field":"Medicine","cited_by":55,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Anthocyanin; Flavonoid; Chemistry; Fragaria; Antioxidant; Food science; Phenols; Phenol; Antioxidant capacity; Botany; Biochemistry; Biology; Organic chemistry","score_opus":0.10409212692043521,"score_gpt":0.44827812714444126,"score_spread":0.34418600022400603,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2128778063","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":[0.99713,0.0019306357,0.0003890691,0.000022953129,0.00002343425,0.00002063046,0.0001329706,0.000013059093,0.00033737323],"genre_scores_gemma":[0.9947561,0.0012821669,0.0021837472,0.00006712483,0.000025000516,0.000031517833,0.00036804305,0.00001629961,0.0012699568],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998758,0.00002642039,0.000013476235,0.000031108095,0.000032194956,0.000020964688],"domain_scores_gemma":[0.99973816,0.00007330552,0.00006310869,0.000018147053,0.00006262636,0.000044616278],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0002379309,0.00052981294,0.00036833287,0.00043384446,0.00021607631,0.00019205968,0.00012758533,0.00017797035,0.00114185],"category_scores_gemma":[0.00025842962,0.0001466174,0.00035528312,0.00031356682,0.00012097761,0.00028641874,0.0001448965,0.0003668934,0.00012044824],"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":[0.00047814328,0.00013246282,0.0007513718,0.00014668383,0.00002667622,0.000041785115,0.000050560375,0.00003764035,0.9944871,0.000014571015,0.000024679493,0.0038083335],"study_design_scores_gemma":[0.000029464836,0.0040275035,0.058200072,0.000023819968,0.00018726282,0.00017876158,0.00011800047,0.00049456366,0.9352376,0.00003486591,0.0014461818,0.000021907288],"about_ca_topic_score_codex":0.00069933315,"about_ca_topic_score_gemma":0.0019783247,"teacher_disagreement_score":0.00114185,"about_ca_system_score_codex":0.00011535917,"about_ca_system_score_gemma":0.00011063628,"threshold_uncertainty_score":0.0038198829},"labels":[],"label_agreement":null},{"id":"W2128787789","doi":"10.5539/jfr.v4n2p44","title":"Effect of Inuline and Oatmeal Addition on Fat and Dietary Fiber Content in Hot Press Wheat Flour Tortilla","year":2014,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Food composition and properties","field":"Nursing","cited_by":4,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Food science; Dietary fiber; Whole grains; Whole wheat; Wheat flour; Fiber; Dietary fibre; Chemistry","score_opus":0.10398425153140134,"score_gpt":0.3547650037734741,"score_spread":0.25078075224207275,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2128787789","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":[0.99946874,0.00027517317,0.00004234503,0.000010085363,0.0000059793533,0.000005159664,0.000048268772,0.0000028290995,0.00014144104],"genre_scores_gemma":[0.9977335,0.00041248824,0.0006352944,0.00003735275,0.0000064548535,0.000009768424,0.00012566066,0.000006689855,0.0010329119],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99985504,0.00004329068,0.000015296699,0.000031675947,0.000030253255,0.000024445593],"domain_scores_gemma":[0.9997267,0.000060869155,0.00008512685,0.00001585491,0.000031807725,0.000079627345],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00020360375,0.00039418144,0.00035411667,0.00026038397,0.0001836257,0.0003284646,0.0001916976,0.00023533903,0.0012712338],"category_scores_gemma":[0.00026679056,0.00017545324,0.00028172394,0.00022830849,0.0002527825,0.00024147512,0.00017070635,0.0004649267,0.00011778479],"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":[0.0074731023,0.0009898836,0.0016726666,0.00022578577,0.00008359597,0.000101483805,0.000105439045,0.00020007155,0.98462206,0.000040558018,0.000033199452,0.004452083],"study_design_scores_gemma":[0.00017342108,0.026326615,0.04266064,0.000049072234,0.00037415684,0.0001632618,0.00030991694,0.0006119676,0.92639124,0.000036213423,0.002872898,0.000030686107],"about_ca_topic_score_codex":0.0020343156,"about_ca_topic_score_gemma":0.0036157246,"teacher_disagreement_score":0.0020343156,"about_ca_system_score_codex":0.00019349284,"about_ca_system_score_gemma":0.0001781712,"threshold_uncertainty_score":0.004252732},"labels":[],"label_agreement":null},{"id":"W2129676001","doi":"10.5539/jfr.v4n1p51","title":"Major Antifungals in Nutmeg Essential Oil against Aspergillus flavus and A. ochraceus","year":2014,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Plant-derived Lignans Synthesis and Bioactivity","field":"Biochemistry, Genetics and Molecular Biology","cited_by":34,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"Fundação de Amparo à Pesquisa do Estado de Minas Gerais; Conselho Nacional de Desenvolvimento Científico e Tecnológico; Coordenação de Aperfeiçoamento de Pessoal de Nível Superior","keywords":"Nutmeg; Safrole; Aspergillus flavus; Aspergillus ochraceus; Myristica fragrans; Chemistry; Chromatography; Food science; Aflatoxin; Essential oil; Mycotoxin; Botany; Biology; Ochratoxin A","score_opus":0.024116990508283292,"score_gpt":0.30876163636244386,"score_spread":0.28464464585416055,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2129676001","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":[0.9930173,0.003563826,0.0009577986,0.00007294978,0.000021460823,0.000032212698,0.00069864054,0.00004877713,0.0015871221],"genre_scores_gemma":[0.9949503,0.0009965306,0.0014229275,0.000048497117,0.0000072676225,0.000017463906,0.0007101083,0.000008380457,0.001838585],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999324,0.000011023412,0.00000857008,0.000015296015,0.000017529275,0.000015119353],"domain_scores_gemma":[0.9999527,0.000007806194,0.000010275658,0.000003915062,0.000011504636,0.0000138336345],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0000878194,0.00033045345,0.00017835462,0.00032737575,0.00010425796,0.00014236546,0.0001248331,0.00018215041,0.00071934785],"category_scores_gemma":[0.00009915991,0.000084980325,0.00023759833,0.00016076304,0.00012990553,0.00014497362,0.00015396603,0.00023750347,0.000160604],"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":[0.00013333769,0.00001999559,0.0001530996,0.00003763689,0.0000025212355,0.000032893793,0.000008497639,0.000044845376,0.9980059,0.000028513066,0.00001535784,0.00151748],"study_design_scores_gemma":[0.000022614908,0.0010879366,0.011421105,0.000018995703,0.00004194609,0.00017373508,0.000030525043,0.00046030624,0.98437077,0.000048149115,0.0023183208,0.000005528639],"about_ca_topic_score_codex":0.0010879107,"about_ca_topic_score_gemma":0.0020350814,"teacher_disagreement_score":0.0010879107,"about_ca_system_score_codex":0.00014052098,"about_ca_system_score_gemma":0.00016323496,"threshold_uncertainty_score":0.0024064183},"labels":[],"label_agreement":null},{"id":"W2130457075","doi":"10.5539/jfr.v1n4p174","title":"Comparison of Chromatographic and Titrimetric Methods for the Determination of the a-amino Nitrogen in Standard Solution and Fish Protein Hydrolysates","year":2012,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Protein Hydrolysis and Bioactive Peptides","field":"Biochemistry, Genetics and Molecular Biology","cited_by":7,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Titration; Chemistry; Chromatography; Hydrolysate; High-performance liquid chromatography; Correlation coefficient; Coefficient of variation; Fish <Actinopterygii>; Relative standard deviation; Nitrogen; Detection limit; Hydrolysis; Biochemistry; Mathematics; Fishery","score_opus":0.07542518007134467,"score_gpt":0.4312871486284887,"score_spread":0.355861968557144,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2130457075","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":[0.6337295,0.0082213655,0.34779325,0.00039843487,0.00074605126,0.00065674545,0.00055409287,0.0009751467,0.0069254413],"genre_scores_gemma":[0.48748824,0.005480099,0.49845725,0.00045881243,0.00014480451,0.0012231398,0.0007331752,0.00015433304,0.0058600684],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9924213,0.0020949123,0.00041239665,0.0010549453,0.003887584,0.00012889203],"domain_scores_gemma":[0.99551195,0.002036617,0.00053646014,0.00039974376,0.0013666088,0.00014855847],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.004364317,0.0010269681,0.00067119213,0.0019057944,0.00044404564,0.0005291697,0.0009199029,0.001087332,0.0005598737],"category_scores_gemma":[0.006038829,0.00052797893,0.00054897764,0.0009770595,0.0008480153,0.00065670384,0.0005963123,0.0010440885,0.00044947973],"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":[0.0002123764,0.00012120418,0.001886327,0.00022414268,0.00008125539,0.00003389927,0.000121268,0.0003970469,0.9765222,0.00020693704,0.00008225525,0.020111177],"study_design_scores_gemma":[0.00004708318,0.0009883229,0.012583422,0.000038109854,0.00019873811,0.0006897063,0.00013724173,0.011996128,0.9698803,0.00026048874,0.0030811266,0.00009934873],"about_ca_topic_score_codex":0.0016035455,"about_ca_topic_score_gemma":0.003610453,"teacher_disagreement_score":0.004364317,"about_ca_system_score_codex":0.0005235259,"about_ca_system_score_gemma":0.00082420604,"threshold_uncertainty_score":0.023080945},"labels":[],"label_agreement":null},{"id":"W2131491133","doi":"10.5539/jfr.v2n4p90","title":"Optimization of L-methionine Bioconversion to Aroma-active Methionol by Kluyveromyces lactis Using the Taguchi Method","year":2013,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Microbial Metabolic Engineering and Bioproduction","field":"Biochemistry, Genetics and Molecular Biology","cited_by":11,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Bioproduction; Taguchi methods; Kluyveromyces lactis; Diammonium phosphate; Incubation; Fermentation; Bioconversion; Chemistry; Chromatography; Yeast extract; Food science; Biochemistry; Yeast; Mathematics; Urea","score_opus":0.034981976266115024,"score_gpt":0.35277706504403955,"score_spread":0.3177950887779245,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2131491133","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":[0.9712304,0.0041622,0.022696314,0.000115617484,0.00004669943,0.0001289238,0.00020911895,0.00008985538,0.0013209492],"genre_scores_gemma":[0.9157157,0.0044210306,0.07676812,0.00007876875,0.00002032711,0.00027274777,0.0004965363,0.000051286508,0.0021755025],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9992261,0.00013803593,0.00014961354,0.00012377779,0.0002669366,0.00009550004],"domain_scores_gemma":[0.9998554,0.000035492714,0.00004871135,0.000008716905,0.00003042014,0.000021207172],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0007328162,0.0009282769,0.0010217635,0.0005462359,0.00016531101,0.00077533664,0.00034725972,0.00043259579,0.0003592318],"category_scores_gemma":[0.00043260964,0.00035066318,0.0008624791,0.00074979686,0.00017665938,0.00029016915,0.00041277727,0.00052186556,0.00025877802],"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":[0.000085495194,0.000068678455,0.00031575823,0.00008973116,0.0000125041515,0.00003968403,0.000018023724,0.00067647296,0.99415004,0.000021231366,0.00001522512,0.004507188],"study_design_scores_gemma":[0.000014680589,0.0006084355,0.0029568358,0.000019692066,0.00004887359,0.00006851564,0.000049758986,0.00424222,0.9907808,0.000016456475,0.0011730619,0.000020713593],"about_ca_topic_score_codex":0.0008538032,"about_ca_topic_score_gemma":0.0022363162,"teacher_disagreement_score":0.0010217635,"about_ca_system_score_codex":0.00027383183,"about_ca_system_score_gemma":0.00046315865,"threshold_uncertainty_score":0.003875494},"labels":[],"label_agreement":null},{"id":"W2131498234","doi":"10.5539/jfr.v4n3p46","title":"Valuing Preferences for Environmental Sustainability in Fruit Production by United Kingdom and Japanese Consumers","year":2015,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Economic and Environmental Valuation","field":"Economics, Econometrics and Finance","cited_by":16,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Sustainability; Context (archaeology); Business; Production (economics); Supply chain; Marketing; Economics; Geography","score_opus":0.359273388138888,"score_gpt":0.33832351293959606,"score_spread":0.020949875199291923,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2131498234","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":[0.99952006,0.000014294383,0.000023507071,0.000014032069,4.824129e-7,0.0000021567812,0.000015533802,2.1680565e-7,0.00040966106],"genre_scores_gemma":[0.9995473,0.000019777854,0.000071050126,0.000012552076,6.568312e-7,0.0000038507224,0.00006200714,3.6139758e-7,0.00028221944],"study_design_codex":"observational","study_design_gemma":"observational","domain_scores_codex":[0.999683,0.00013212737,0.00002576827,0.00004284707,0.000053653315,0.00006265043],"domain_scores_gemma":[0.9985545,0.0005633555,0.00042986276,0.00008112617,0.00019223771,0.00017889311],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00083746057,0.00018537947,0.0002099239,0.00036688728,0.00049337966,0.0010814582,0.0001387029,0.00044326473,0.002392984],"category_scores_gemma":[0.0029772527,0.00017271412,0.00047487195,0.0006268791,0.00051834964,0.0005296089,0.0006186851,0.00030328898,0.00016772455],"study_design_candidate":"observational","study_design_consensus":"observational","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0010613466,0.00026461997,0.96582043,0.00008681757,0.00010571084,0.00046258105,0.014759437,0.00066478836,0.0049302704,0.00055586855,0.00056733016,0.0107207745],"study_design_scores_gemma":[0.000023673021,0.00021861345,0.9831267,0.000017901484,0.000052375835,0.00009137026,0.014025326,0.0012532107,0.000391738,0.00012525023,0.00064615696,0.000027791802],"about_ca_topic_score_codex":0.059457026,"about_ca_topic_score_gemma":0.07254008,"teacher_disagreement_score":0.059457026,"about_ca_system_score_codex":0.0011272298,"about_ca_system_score_gemma":0.0002464997,"threshold_uncertainty_score":0.11822194},"labels":[],"label_agreement":null},{"id":"W2132086948","doi":"10.5539/jfr.v4n1p135","title":"Effect of Frozen Storage on Biochemical Changes and Fatty Acid Composition of Mackerel (Scomber japonicus) Muscle","year":2014,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Aquaculture Nutrition and Growth","field":"Agricultural and Biological Sciences","cited_by":13,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"Universidad Nacional de Mar del Plata; Consejo Nacional de Investigaciones Científicas y Técnicas","keywords":"Scomber; Mackerel; Polyunsaturated fatty acid; Chemistry; Food science; Eicosapentaenoic acid; Docosahexaenoic acid; Fatty acid; Thiobarbituric acid; Lipid oxidation; Triglyceride; Biochemistry; Biology; Fishery; Fish <Actinopterygii>; Lipid peroxidation; Cholesterol; Enzyme","score_opus":0.03435444152459002,"score_gpt":0.3065094330792629,"score_spread":0.27215499155467293,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2132086948","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":[0.9981047,0.0008951479,0.0002476602,0.000025052017,0.000023984316,0.000013089959,0.000298545,0.000010861628,0.00038088943],"genre_scores_gemma":[0.9953988,0.0005873591,0.00077374926,0.00008947441,0.00001445769,0.000046275058,0.0009408144,0.000014533791,0.0021346286],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99989843,0.000015213213,0.000014156492,0.000035633093,0.00001860733,0.000017905742],"domain_scores_gemma":[0.99979335,0.000021224712,0.00008085329,0.000020426018,0.000050015336,0.00003419775],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00021123725,0.0004840103,0.0002482876,0.00024952166,0.000286109,0.00044538543,0.00019626609,0.00023606872,0.0013164437],"category_scores_gemma":[0.00030068803,0.00017267295,0.00031573628,0.00018662767,0.00030880523,0.0004225699,0.0002652905,0.00036200017,0.00023878542],"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":[0.004222217,0.00014119333,0.018819654,0.0001941512,0.00009049568,0.00040291692,0.00020467029,0.00014773922,0.9698351,0.000048743488,0.00012468518,0.0057684314],"study_design_scores_gemma":[0.000052893323,0.006019393,0.48528466,0.00011213354,0.0003148811,0.0007128372,0.0007369135,0.0008336312,0.50173724,0.00012943937,0.0040035634,0.000062479005],"about_ca_topic_score_codex":0.0021436694,"about_ca_topic_score_gemma":0.004341347,"teacher_disagreement_score":0.0021436694,"about_ca_system_score_codex":0.00028827947,"about_ca_system_score_gemma":0.00020437942,"threshold_uncertainty_score":0.0044040084},"labels":[],"label_agreement":null},{"id":"W2132370087","doi":"10.5539/jfr.v1n2p148","title":"Identification of Traditional Foods with Public Health Potential for Complementary Feeding in Western Kenya","year":2012,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Seed and Plant Biochemistry","field":"Agricultural and Biological Sciences","cited_by":50,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"Danish International Development Agency; Jomo Kenyatta University of Agriculture and Technology","keywords":"Leafy vegetables; Amaranthus cruentus; Biology; Health benefits; Amaranthus hybridus; Jaggery; Biotechnology; Geography; Food science; Environmental health; Traditional medicine; Amaranth; Botany; Medicine","score_opus":0.2620759323377497,"score_gpt":0.3614285534285686,"score_spread":0.09935262109081894,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2132370087","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":[0.9986665,0.00045495812,0.00002364596,0.000048965812,0.0000012551886,0.000034187884,0.00009291104,6.7981387e-7,0.0006768075],"genre_scores_gemma":[0.99757475,0.001143106,0.00048508716,0.00007811488,0.0000024304475,0.00003915868,0.00011352876,9.285293e-7,0.00056291657],"study_design_codex":"observational","study_design_gemma":"observational","domain_scores_codex":[0.99984133,0.000041592462,0.000017748604,0.00002180028,0.000029887899,0.000047615827],"domain_scores_gemma":[0.99982506,0.000027406046,0.00008304648,0.0000036627532,0.000030429634,0.000030474737],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00026899093,0.00033471006,0.00030284375,0.0012389689,0.0015745447,0.0004975629,0.00024543313,0.00027440785,0.0019621497],"category_scores_gemma":[0.00048649136,0.00035956985,0.00010250863,0.001469075,0.0005426906,0.0003770839,0.0004885554,0.00019196997,0.00015363474],"study_design_candidate":"observational","study_design_consensus":"observational","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00033334846,0.00024460003,0.9317908,0.00064278895,0.000056600747,0.003514808,0.014428787,0.00006400385,0.020148082,0.00031730576,0.0004883775,0.027970446],"study_design_scores_gemma":[0.000010616158,0.00015807826,0.98638654,0.00010011564,0.000023757992,0.00072922185,0.011009089,0.00006220255,0.00028876963,0.000033340883,0.0011884295,0.0000098445935],"about_ca_topic_score_codex":0.06559389,"about_ca_topic_score_gemma":0.24625212,"teacher_disagreement_score":0.06559389,"about_ca_system_score_codex":0.00080874265,"about_ca_system_score_gemma":0.0008403951,"threshold_uncertainty_score":0.1304242},"labels":[],"label_agreement":null},{"id":"W2132534732","doi":"10.5539/jfr.v1n3p295","title":"Inhibition of Yeast in Commercial Pickle Brines","year":2012,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Food Quality and Safety Studies","field":"Agricultural and Biological Sciences","cited_by":9,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"Pickle Packers International; University of Arkansas","keywords":"Hexanoic acid; Yeast; Fermentation; Chemistry; Food science; Brine; Incubation; Sorbic acid; Sodium; Population; Biochemistry; Organic chemistry","score_opus":0.2256168032487273,"score_gpt":0.38009176211612883,"score_spread":0.15447495886740154,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2132534732","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":[0.9941766,0.0023759608,0.0015203257,0.000053033866,0.00003714842,0.000046025896,0.0005478191,0.000038733044,0.0012044293],"genre_scores_gemma":[0.9839267,0.0025907257,0.004038691,0.00009396754,0.000020693886,0.00007880673,0.0019660036,0.000036378835,0.0072480002],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9996251,0.000050028288,0.00003076541,0.00009404121,0.00015290636,0.000047227943],"domain_scores_gemma":[0.99977654,0.00003828806,0.0000638852,0.000015177711,0.00007510744,0.000031071384],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0001489819,0.00083539635,0.00046224962,0.0001971448,0.00014543287,0.00037976846,0.0003208221,0.0002771264,0.0013225701],"category_scores_gemma":[0.00017367938,0.00015143909,0.00034824735,0.00024089974,0.00015445378,0.00028609316,0.00038072874,0.00041524315,0.00044895257],"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":[0.00016032676,0.00003413547,0.0003050149,0.00010409614,0.0000066531275,0.00002873344,0.000031663654,0.00004306499,0.9982545,0.0000078959865,0.000018125305,0.0010058207],"study_design_scores_gemma":[0.0000073222513,0.0006326235,0.0056703114,0.000015683092,0.000012596503,0.00005871316,0.000089694724,0.0002348296,0.99246585,0.0000064565174,0.00080081384,0.0000051962115],"about_ca_topic_score_codex":0.001619753,"about_ca_topic_score_gemma":0.0031859737,"teacher_disagreement_score":0.001619753,"about_ca_system_score_codex":0.00020207625,"about_ca_system_score_gemma":0.00021648049,"threshold_uncertainty_score":0.004424453},"labels":[],"label_agreement":null},{"id":"W2133323105","doi":"10.5539/jfr.v4n4p81","title":"Changes in Quality Attributes During Storage of Litchi Juice Treated With Dimethyl Dicarbonate (DMDC) and Nisin","year":2015,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Food Quality and Safety Studies","field":"Agricultural and Biological Sciences","cited_by":4,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Nisin; Chemistry; Food science; Ascorbic acid; Antimicrobial; Organic chemistry","score_opus":0.23918129986299547,"score_gpt":0.36873935965972665,"score_spread":0.12955805979673118,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2133323105","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":[0.9962717,0.0018243393,0.0005382804,0.000066284454,0.000055474877,0.000025629057,0.00044121232,0.00002328717,0.0007537959],"genre_scores_gemma":[0.9941247,0.0006879834,0.0013002151,0.00010217421,0.000019849751,0.00004594267,0.00078781345,0.000021984499,0.0029093833],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9997595,0.000029940536,0.000021993592,0.00006153361,0.00008117496,0.000045772747],"domain_scores_gemma":[0.99980575,0.00001615999,0.000060837756,0.000011033595,0.00007097388,0.000035346315],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00021640719,0.0004559159,0.0005563733,0.00025182465,0.00030408462,0.00047674007,0.00017575463,0.00029578025,0.0015214729],"category_scores_gemma":[0.00031068307,0.00015179113,0.0003467139,0.00032748064,0.00023600999,0.00039958282,0.00027670662,0.0006974629,0.00022332839],"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":[0.00086179253,0.000052709587,0.001085486,0.00013067714,0.000021362608,0.000107555556,0.0000982829,0.00003761876,0.99565756,0.000017323393,0.00006521615,0.0018643517],"study_design_scores_gemma":[0.000030488287,0.0022702143,0.07880303,0.000050627124,0.00011856672,0.0002488791,0.00055016816,0.0007963159,0.91338706,0.000045877852,0.0036546509,0.000044101074],"about_ca_topic_score_codex":0.001415066,"about_ca_topic_score_gemma":0.0023567136,"teacher_disagreement_score":0.0015214729,"about_ca_system_score_codex":0.00023462856,"about_ca_system_score_gemma":0.00019979045,"threshold_uncertainty_score":0.0050898194},"labels":[],"label_agreement":null},{"id":"W2133991271","doi":"10.5539/jfr.v1n3p128","title":"Inhibition of Lipid Oxidation by MRP Antioxidant in Enriched Cooked Beef Patties with Polyunsaturated Fatty Acids","year":2012,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Meat and Animal Product Quality","field":"Agricultural and Biological Sciences","cited_by":8,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"Consejo Nacional de Investigaciones Científicas y Técnicas","keywords":"TBARS; Chemistry; Food science; Polyunsaturated fatty acid; Lipid oxidation; Antioxidant; Peroxide value; ABTS; Thiobarbituric acid; DPPH; Lipid peroxidation; Gallic acid; Biochemistry; Fatty acid","score_opus":0.08549919717168268,"score_gpt":0.31810204871795966,"score_spread":0.23260285154627697,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2133991271","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":[0.9973912,0.0014897281,0.00075884495,0.000028340079,0.000017530912,0.000013865182,0.000052948108,0.000020396947,0.0002270401],"genre_scores_gemma":[0.9933768,0.0010825575,0.0036194979,0.000051108265,0.0000162561,0.000023947841,0.0002950728,0.000016983764,0.001517763],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998288,0.000048274465,0.000021372975,0.00003269686,0.000035229747,0.000033545424],"domain_scores_gemma":[0.9998191,0.000033466527,0.00006562471,0.000016053173,0.000039153096,0.000026685379],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0002897332,0.0004956302,0.00031028315,0.00018422774,0.000105714775,0.00020587466,0.00017206385,0.00030046594,0.0008114746],"category_scores_gemma":[0.0002610666,0.0001699581,0.00031486634,0.0001457105,0.0001767984,0.0002073332,0.00022927334,0.00044749843,0.0002084253],"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":[0.00032246183,0.000047283218,0.0001085112,0.0000654235,0.000010271532,0.00002029085,0.000014715297,0.000030268067,0.99840987,0.000008480163,0.000010400651,0.00095199305],"study_design_scores_gemma":[0.000015493124,0.0018931989,0.0026043106,0.000012571039,0.00003553531,0.000055741137,0.0000157199,0.00025128227,0.9946036,0.0000065388713,0.00050267694,0.0000032795203],"about_ca_topic_score_codex":0.0004886271,"about_ca_topic_score_gemma":0.0008366701,"teacher_disagreement_score":0.0008114746,"about_ca_system_score_codex":0.000102664955,"about_ca_system_score_gemma":0.00015132333,"threshold_uncertainty_score":0.0027146935},"labels":[],"label_agreement":null},{"id":"W2134076131","doi":"10.5539/jfr.v4n3p26","title":"The Effect of Buffalo Meat on Composition, Instrumental and Sensory Characteristics of Traditional Greek Sausages","year":2015,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Meat and Animal Product Quality","field":"Agricultural and Biological Sciences","cited_by":2,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"Fonds National de la Recherche Luxembourg","keywords":"Food science; Chemistry; Buffalo meat; Composition (language); Sensory analysis; Lipid oxidation; Antioxidant; Biochemistry","score_opus":0.19422742472723958,"score_gpt":0.34063591670300203,"score_spread":0.14640849197576244,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2134076131","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":[0.99939895,0.00019118741,0.00013968602,0.0000071143822,0.000004166628,0.000008400004,0.000038249374,0.0000045920765,0.00020751794],"genre_scores_gemma":[0.99820197,0.00019532177,0.0008211004,0.00003657123,0.000005843717,0.00001498469,0.00010803453,0.000007066975,0.00060909195],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.9996917,0.00009886838,0.000035254023,0.000056901634,0.0000774105,0.00003975611],"domain_scores_gemma":[0.99973255,0.00004868544,0.000063724794,0.00001231973,0.000047568938,0.00009514445],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00036842417,0.00043931016,0.0002501362,0.00034366644,0.00016419266,0.00035043407,0.0001242673,0.00022604522,0.0014417644],"category_scores_gemma":[0.00041808948,0.00022011284,0.00027367417,0.0002529286,0.00037670034,0.00027962972,0.00045458254,0.00027762356,0.0001302972],"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":[0.0033533312,0.0001586984,0.004264679,0.00013539763,0.000083902734,0.00007287719,0.00008876376,0.00013549282,0.9883031,0.000025201496,0.000020910235,0.0033576095],"study_design_scores_gemma":[0.00008204771,0.014175579,0.21014927,0.00006355738,0.00045144642,0.0003524911,0.0005669077,0.0013017562,0.7703761,0.00005646337,0.0023829315,0.000041510262],"about_ca_topic_score_codex":0.0007878514,"about_ca_topic_score_gemma":0.0013163766,"teacher_disagreement_score":0.0014417644,"about_ca_system_score_codex":0.00015525053,"about_ca_system_score_gemma":0.00013062025,"threshold_uncertainty_score":0.004823208},"labels":[],"label_agreement":null},{"id":"W2134797820","doi":"10.5539/jfr.v2n2p167","title":"Microstructure, Physical Stability, and Rheological Properties of Salad Dressing Emulsions Supplemented with Various Pulse Flours","year":2013,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Polysaccharides Composition and Applications","field":"Agricultural and Biological Sciences","cited_by":4,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"Agriculture and Agri-Food Canada; McGill University","funders":"Agriculture and Agri-Food Canada","keywords":"Rheology; Food science; Microstructure; Mathematics; Materials science; Chemistry; Composite material","score_opus":0.08078838294621538,"score_gpt":0.30210574137351187,"score_spread":0.2213173584272965,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2134797820","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":[0.9981469,0.0006912526,0.00061888597,0.000017129938,0.000013967829,0.000009669034,0.0000801882,0.000007828026,0.00041433863],"genre_scores_gemma":[0.9975708,0.00045944494,0.0010227702,0.00003128881,0.000005883952,0.00001303061,0.00014157394,0.000008237473,0.0007470069],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999248,0.000015715523,0.000008588662,0.000015916447,0.000022852022,0.000012113605],"domain_scores_gemma":[0.99986744,0.000027086095,0.000041334344,0.000005855399,0.000032564247,0.000025727028],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00020193083,0.00017903428,0.00014567589,0.00021992759,0.00010192429,0.0001971743,0.000086296066,0.00014006346,0.0006336615],"category_scores_gemma":[0.0002802572,0.000092176626,0.00017123552,0.00013878917,0.00011545733,0.00017825175,0.00013611172,0.00036510083,0.00007081024],"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":[0.00016258603,0.000020023072,0.00031751848,0.000029105791,0.0000045592424,0.000029268906,0.000025161784,0.000033279313,0.9983069,0.000017340493,0.0000109704615,0.0010433762],"study_design_scores_gemma":[0.000019390927,0.0009636602,0.021415869,0.000015940504,0.00005728234,0.00010928196,0.00010208838,0.0012541546,0.97498757,0.000038590875,0.0010216417,0.000014518633],"about_ca_topic_score_codex":0.0006675282,"about_ca_topic_score_gemma":0.00076614495,"teacher_disagreement_score":0.0006675282,"about_ca_system_score_codex":0.00011730674,"about_ca_system_score_gemma":0.000092786184,"threshold_uncertainty_score":0.0021197796},"labels":[],"label_agreement":null},{"id":"W2134838610","doi":"10.5539/jfr.v3n6p136","title":"Research and Development of Functional Tuna and Kelp Soup","year":2014,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Food Industry and Aquatic Biology","field":"Agricultural and Biological Sciences","cited_by":0,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Kelp; Recipe; Tuna; Flavor; Food science; Fishery; Functional food; Biology; Ecology; Fish <Actinopterygii>","score_opus":0.3324241680508104,"score_gpt":0.36673678916888175,"score_spread":0.034312621118071374,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2134838610","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":[0.94876766,0.011210612,0.023851803,0.00057590706,0.00014981597,0.00031974853,0.00042619053,0.00012944636,0.0145687675],"genre_scores_gemma":[0.9182705,0.012719248,0.0537617,0.0004073982,0.000036341837,0.00022441923,0.00092404545,0.000078263576,0.01357794],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9996904,0.000056046207,0.000020758884,0.00006599362,0.000118904914,0.00004790577],"domain_scores_gemma":[0.9998068,0.000017728384,0.00003335832,0.000019121555,0.00007067999,0.00005229535],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00063780457,0.00051308254,0.00023597287,0.00083298614,0.00031507382,0.00065211754,0.0005611909,0.00040003177,0.0016601052],"category_scores_gemma":[0.00034601206,0.00016538778,0.00068716315,0.0004783057,0.0003719924,0.0008337959,0.0005758434,0.0004884397,0.00036584138],"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":[0.00012716708,0.00019945874,0.000885086,0.00060373486,0.000025461079,0.0002951359,0.00016711779,0.00043808878,0.96429336,0.0019994513,0.00015219107,0.030813897],"study_design_scores_gemma":[0.000033542085,0.0029461463,0.010781701,0.00024091297,0.00013245684,0.0010495835,0.0006773939,0.0017809116,0.9318829,0.0010350352,0.04940347,0.000035839574],"about_ca_topic_score_codex":0.0009941576,"about_ca_topic_score_gemma":0.0013324895,"teacher_disagreement_score":0.0016601052,"about_ca_system_score_codex":0.00045752153,"about_ca_system_score_gemma":0.0005199173,"threshold_uncertainty_score":0.005553603},"labels":[],"label_agreement":null},{"id":"W2137279638","doi":"10.5539/jfr.v4n1p97","title":"Awareness and Attitudes of Tennessee Consumers Towards Agricultural Biotechnology: Survey Results","year":2014,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Genetically Modified Organisms Research","field":"Agricultural and Biological Sciences","cited_by":2,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"National Institute of Food and Agriculture; U.S. Department of Agriculture","keywords":"Dissemination; Agriculture; Agricultural biotechnology; Biotechnology; Telephone survey; Marketing; Business; Information Dissemination; Field survey; Genetically engineered; Agricultural science; Engineering; Geography; Biology; Computer science","score_opus":0.133226338476925,"score_gpt":0.3477951750931892,"score_spread":0.2145688366162642,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2137279638","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":[0.9989567,0.000015754214,0.000022177754,0.000046094534,9.793555e-7,0.000019559913,0.000137014,0.0000015358016,0.00080017565],"genre_scores_gemma":[0.998216,0.00006667197,0.00011782761,0.00012682885,0.0000018118739,0.000047404144,0.00016424397,8.855001e-7,0.001258373],"study_design_codex":"observational","study_design_gemma":"observational","domain_scores_codex":[0.9996301,0.00010310881,0.000035369234,0.00004290139,0.0000988177,0.00008973589],"domain_scores_gemma":[0.9987349,0.0003093471,0.00035214148,0.000037643444,0.00035985166,0.00020618676],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00093772326,0.00015932656,0.0001326543,0.00049771875,0.00052389974,0.0005378123,0.00014324387,0.00032588633,0.0024769597],"category_scores_gemma":[0.0015869787,0.000121773664,0.00019457014,0.00065449416,0.00025917505,0.00037871982,0.0004267362,0.0004982048,0.00030923833],"study_design_candidate":"observational","study_design_consensus":"observational","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00022124295,0.00062951463,0.95975214,0.000072547504,0.00002872854,0.00029896625,0.019777063,0.000077369805,0.004063832,0.00005839199,0.00059802807,0.014422189],"study_design_scores_gemma":[0.0000070801166,0.00048633124,0.9780963,0.00002355396,0.000015729061,0.00010309642,0.019614968,0.00018314728,0.00038553518,0.000019021027,0.0010543355,0.000010947905],"about_ca_topic_score_codex":0.05614762,"about_ca_topic_score_gemma":0.07218442,"teacher_disagreement_score":0.05614762,"about_ca_system_score_codex":0.00080959656,"about_ca_system_score_gemma":0.00051643816,"threshold_uncertainty_score":0.111641645},"labels":[],"label_agreement":null},{"id":"W2137913501","doi":"10.5539/jfr.v4n2p27","title":"The Effect of On-Farm Slaughter via Gunshot and Conventional Slaughter on Sensory and Objective Measures of Beef Quality Parameters","year":2014,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Meat and Animal Product Quality","field":"Agricultural and Biological Sciences","cited_by":3,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"Bundesamt für Landwirtschaft","keywords":"Stunning; Tenderness; Longissimus dorsi; Animal science; Food science; Medicine; Biology; Internal medicine","score_opus":0.1452921580284568,"score_gpt":0.3643796206988868,"score_spread":0.21908746267043,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2137913501","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":[0.99962604,0.00005374776,0.000075265474,0.000007861818,0.000009914017,0.000012769367,0.000050757757,0.0000032541036,0.00016033987],"genre_scores_gemma":[0.9972396,0.00013804583,0.000493064,0.0000678906,0.00001694669,0.000058333004,0.0003356708,0.000007727082,0.0016426323],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.9991748,0.00018393589,0.000049971663,0.00020771706,0.00021143451,0.00017214571],"domain_scores_gemma":[0.99760455,0.00080035365,0.00063211285,0.00016473711,0.00021195675,0.000586399],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00066673884,0.00051735825,0.0005765631,0.0003193771,0.0002485849,0.0005416142,0.00032148958,0.0004538322,0.0020624462],"category_scores_gemma":[0.0014076191,0.00022736311,0.00042658366,0.00024579657,0.0006175622,0.00036360222,0.00039037567,0.00096529134,0.00021237948],"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":[0.1122541,0.015440248,0.074470125,0.00043471192,0.0006827119,0.00056360185,0.0007494573,0.0006961991,0.76192427,0.00007031461,0.00032182402,0.032392547],"study_design_scores_gemma":[0.00020575822,0.1201503,0.8212395,0.000030441166,0.00023894948,0.00017124979,0.0007190117,0.0011322224,0.05554082,0.000059778173,0.00046038604,0.00005162862],"about_ca_topic_score_codex":0.0023455971,"about_ca_topic_score_gemma":0.007392912,"teacher_disagreement_score":0.0023455971,"about_ca_system_score_codex":0.00061759166,"about_ca_system_score_gemma":0.00035274384,"threshold_uncertainty_score":0.0068995357},"labels":[],"label_agreement":null},{"id":"W2138617958","doi":"10.5539/jfr.v1n4p85","title":"Effects of Chia Flour Incorporation on the Nutritive Quality and Consumer Acceptance of Chips","year":2012,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Polysaccharides Composition and Applications","field":"Agricultural and Biological Sciences","cited_by":50,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Food science; Gluten; Flavour; Gluten free; Biotechnology; Chemistry; Mathematics; Biology","score_opus":0.15780024544378796,"score_gpt":0.37460819080063107,"score_spread":0.2168079453568431,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2138617958","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":[0.9996674,0.000100121375,0.00006073995,0.0000061622927,0.000004542784,0.000008856294,0.000020349255,0.0000025689042,0.00012930797],"genre_scores_gemma":[0.9986551,0.00009903921,0.00044520892,0.000031464522,0.0000043914424,0.000014155484,0.0000654867,0.000008881952,0.0006762491],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.999627,0.00011151834,0.0000293611,0.000082457926,0.00008654251,0.000063137486],"domain_scores_gemma":[0.99932086,0.00028130724,0.00011742087,0.00002927389,0.00008971292,0.00016138658],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00042023897,0.00034217225,0.0003502257,0.00020314669,0.00020317594,0.0006360036,0.0001914554,0.000341284,0.0016752763],"category_scores_gemma":[0.0007635309,0.0002846075,0.0003328942,0.00022196745,0.00032989975,0.00029935339,0.00029691067,0.00079657394,0.00015193361],"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":[0.03121733,0.0050936565,0.0060626525,0.00027579092,0.00019530638,0.00015203326,0.00049863674,0.00016887856,0.94584805,0.00008098186,0.000058233218,0.010348348],"study_design_scores_gemma":[0.0004576063,0.10187815,0.20915624,0.000067422436,0.0007923758,0.00023545019,0.0008339327,0.0017986887,0.6827747,0.00010983138,0.0018124261,0.00008307951],"about_ca_topic_score_codex":0.001172255,"about_ca_topic_score_gemma":0.0015778261,"teacher_disagreement_score":0.0016752763,"about_ca_system_score_codex":0.00019953803,"about_ca_system_score_gemma":0.00016351817,"threshold_uncertainty_score":0.0056043863},"labels":[],"label_agreement":null},{"id":"W2138934349","doi":"10.5539/jfr.v4n3p1","title":"Potency of Lactobacillus plantarum Dad-13 and Sweet Potato (Ipomoea batatas) Fiber as Immunomodulator in Rats Infected With Salmonella Typhimurium","year":2015,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Probiotics and Fermented Foods","field":"Agricultural and Biological Sciences","cited_by":8,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"Lembaga Penelitian dan Pengabdian Kepada Masyarakat; Universitas Gadjah Mada","keywords":"Lactobacillus plantarum; Probiotic; Splenocyte; Potency; Lactobacillus; Biology; Immune system; Lactobacillus salivarius; Food science; Ipomoea; Microbiology; Immunology; Fermentation; Lactic acid; Biochemistry; In vitro; Bacteria; Botany","score_opus":0.05456148459823885,"score_gpt":0.288298434103425,"score_spread":0.23373694950518614,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2138934349","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":[0.9992353,0.00028772384,0.00011045208,0.000035281366,0.000015461872,0.000008224169,0.000056769113,0.000009814544,0.00024098095],"genre_scores_gemma":[0.99703574,0.0006094207,0.000558511,0.00006267007,0.000014220747,0.000035641206,0.00016079946,0.0000050455146,0.0015179325],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998698,0.000023135828,0.00001404188,0.000022097762,0.000024825522,0.000046016965],"domain_scores_gemma":[0.9998197,0.000016034974,0.000053454813,0.000012450722,0.00001704435,0.000081371385],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00017739093,0.0004065487,0.000356724,0.00023535475,0.00012609069,0.00016460949,0.00013268631,0.00024047842,0.0007622158],"category_scores_gemma":[0.00011635156,0.00019206482,0.000259907,0.00009419366,0.00023724,0.0002105124,0.00017568075,0.00062849344,0.0001453637],"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":[0.004211259,0.0008070333,0.001481713,0.0000861822,0.000015377218,0.0000749539,0.000052900974,0.00006661074,0.9906041,0.000048194364,0.000044640477,0.0025070251],"study_design_scores_gemma":[0.00035604349,0.041893918,0.037243653,0.0000385803,0.0001450311,0.00034753996,0.0003931524,0.0009274367,0.91709495,0.00009450124,0.0014405844,0.000024565312],"about_ca_topic_score_codex":0.00037458667,"about_ca_topic_score_gemma":0.0006810098,"teacher_disagreement_score":0.0007622158,"about_ca_system_score_codex":0.00010447342,"about_ca_system_score_gemma":0.00022080922,"threshold_uncertainty_score":0.0025498867},"labels":[],"label_agreement":null},{"id":"W2139050782","doi":"10.5539/jfr.v1n3p148","title":"Active Modified Atmosphere Packaging of Fresh-cut Bell Peppers: Effect on Quality Indices","year":2012,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Postharvest Quality and Shelf Life Management","field":"Agricultural and Biological Sciences","cited_by":32,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Modified atmosphere; Ascorbic acid; Chemistry; Respiration rate; Relative humidity; Capsicum annuum; Horticulture; Food science; Browning; Respiration; Shelf life; Pepper; Botany; Biology","score_opus":0.17605190675272794,"score_gpt":0.3953656017996247,"score_spread":0.21931369504689677,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2139050782","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":[0.9987552,0.00041184112,0.00044394887,0.000012036059,0.000010308063,0.000017610557,0.00010847464,0.000020105577,0.00022033621],"genre_scores_gemma":[0.99571925,0.0003382403,0.0025475544,0.000037948244,0.00000951367,0.000027201359,0.0003274591,0.000028540508,0.00096429326],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99987125,0.000029000334,0.000011609457,0.000043837874,0.000027000882,0.000017300135],"domain_scores_gemma":[0.9997284,0.000049030405,0.00009262142,0.00003364541,0.0000445524,0.00005170106],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00023059838,0.00045065503,0.00027951246,0.00015526445,0.00013239967,0.0003892504,0.00023542679,0.00025207567,0.00091088284],"category_scores_gemma":[0.00030288706,0.00023212112,0.00034457466,0.0001539747,0.00021154784,0.00027122186,0.00022706394,0.0004334726,0.00013134553],"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":[0.0011454,0.00007211839,0.0008078036,0.00006567726,0.000019372417,0.00006040141,0.000050959217,0.00005439884,0.99565166,0.000008089252,0.000014017648,0.0020502645],"study_design_scores_gemma":[0.000027345795,0.0057779555,0.058617502,0.000015892567,0.000120400946,0.00020317573,0.00009869186,0.00046039483,0.93368334,0.000016483333,0.0009583627,0.000020346997],"about_ca_topic_score_codex":0.00048213731,"about_ca_topic_score_gemma":0.000612079,"teacher_disagreement_score":0.00091088284,"about_ca_system_score_codex":0.00013675218,"about_ca_system_score_gemma":0.00008106723,"threshold_uncertainty_score":0.0030471683},"labels":[],"label_agreement":null},{"id":"W2139149722","doi":"10.5539/jfr.v4n3p36","title":"Physicochemical and Antioxidant Properties of Cymbopogon citratus Essential Oil","year":2015,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Essential Oils and Antimicrobial Activity","field":"Agricultural and Biological Sciences","cited_by":47,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Cymbopogon citratus; Citral; Chemistry; Essential oil; Gallic acid; Steam distillation; Chromatography; Food science; Nuclear chemistry; Antioxidant; Organic chemistry","score_opus":0.10320937780073924,"score_gpt":0.3012929607913498,"score_spread":0.19808358299061057,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2139149722","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":[0.9959273,0.002447015,0.0005730416,0.00002945564,0.000007591596,0.0000104703395,0.0002503808,0.0000073953543,0.0007472492],"genre_scores_gemma":[0.9977441,0.00068220554,0.0006372867,0.00003142548,0.000004500678,0.000009401113,0.0002374812,0.0000043110444,0.00064923783],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999634,0.0000053643207,0.0000037515413,0.000008612887,0.000011739762,0.000007210777],"domain_scores_gemma":[0.9999372,0.00001281876,0.000014843188,0.000003130576,0.0000179975,0.000014015399],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000072935734,0.00024657443,0.00011672294,0.0004369094,0.000115203526,0.00015842036,0.00006482972,0.00014458045,0.00050620246],"category_scores_gemma":[0.00014173264,0.000053426742,0.00015083858,0.00018710984,0.00010080893,0.00016142831,0.00011158284,0.0001730377,0.000061911065],"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":[0.00015853149,0.000012479649,0.0012256032,0.000119900134,0.00001050385,0.000074895754,0.000029747383,0.00006419641,0.994709,0.000035753652,0.000016939157,0.003542356],"study_design_scores_gemma":[0.00001709902,0.00049510103,0.06690239,0.000038267073,0.0000842877,0.0005401798,0.00016388771,0.0007510769,0.92753285,0.000096845106,0.0033556507,0.000022401939],"about_ca_topic_score_codex":0.0007478655,"about_ca_topic_score_gemma":0.0010539764,"teacher_disagreement_score":0.0007478655,"about_ca_system_score_codex":0.000081858336,"about_ca_system_score_gemma":0.00011475509,"threshold_uncertainty_score":0.001693368},"labels":[],"label_agreement":null},{"id":"W2139192206","doi":"10.5539/jfr.v4n1p88","title":"Effect of a BlpC-Based Quorum-Sensing Induction Peptide on Bacteriocin Production in Streptococcus thermophilus","year":2014,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Probiotics and Fermented Foods","field":"Agricultural and Biological Sciences","cited_by":13,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Bacteriocin; Streptococcus thermophilus; Quorum sensing; Mutant; Microbiology; Biology; Chemistry; Antimicrobial; Biochemistry; Virulence; Gene; Fermentation; Lactobacillus","score_opus":0.04275516761881176,"score_gpt":0.31120484950079874,"score_spread":0.268449681881987,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2139192206","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":[0.9984382,0.00025351692,0.00045122876,0.00005952117,0.000016342603,0.000017608725,0.00025983478,0.00003159268,0.00047231672],"genre_scores_gemma":[0.99673945,0.00019291877,0.0012640194,0.00004094571,0.000007239716,0.000017157905,0.00053545454,0.000022872087,0.0011800408],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99975985,0.00006109951,0.00003630599,0.000033411958,0.00006998616,0.000039366805],"domain_scores_gemma":[0.9997775,0.00006609782,0.000051296447,0.000023775525,0.000028343611,0.00005305687],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00018121168,0.0004918813,0.0003911117,0.00015620323,0.000090387985,0.00032115844,0.00020163126,0.00027592288,0.0010625446],"category_scores_gemma":[0.00028961693,0.00017211473,0.00024191687,0.00020302799,0.00019812223,0.00016630783,0.0002852165,0.0004889773,0.00030782406],"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":[0.0001648235,0.000041519954,0.00009226656,0.000023201064,0.0000031944587,0.000029937803,0.000011630591,0.000053183994,0.9991611,0.000010114454,0.000012167246,0.00039684604],"study_design_scores_gemma":[0.000010212801,0.00049778697,0.0022882754,0.000005502566,0.000010173528,0.000056004697,0.00002425377,0.00046372708,0.99629176,0.000006594634,0.0003394682,0.0000062356467],"about_ca_topic_score_codex":0.002214264,"about_ca_topic_score_gemma":0.001652118,"teacher_disagreement_score":0.002214264,"about_ca_system_score_codex":0.000215192,"about_ca_system_score_gemma":0.00028359014,"threshold_uncertainty_score":0.0044027567},"labels":[],"label_agreement":null},{"id":"W2139474699","doi":"10.5539/jfr.v3n4p119","title":"Liquid Carbon Dioxide Use in the Extraction of Extra Virgin Olive Oil From Olive Paste","year":2014,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Edible Oils Quality and Analysis","field":"Chemistry","cited_by":7,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Chemistry; Carbon dioxide; Extraction (chemistry); Supercritical carbon dioxide; Solvent; Chromatography; Nuclear chemistry; Organic chemistry","score_opus":0.10935927751920337,"score_gpt":0.3706065186276514,"score_spread":0.26124724110844805,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2139474699","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":[0.9845961,0.004854997,0.005658474,0.000109683,0.000057041125,0.00009366719,0.0002541798,0.000038690814,0.004337108],"genre_scores_gemma":[0.9868047,0.0023768034,0.0064759287,0.00009899716,0.000026181726,0.000057609494,0.00043029196,0.00003905969,0.0036903636],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9997563,0.00003335472,0.000016951715,0.00004927807,0.000109901775,0.000034313827],"domain_scores_gemma":[0.9998851,0.00002995455,0.000030565167,0.000012103517,0.000026771106,0.000015456604],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00012195635,0.00037111028,0.00023362917,0.00042372398,0.00017103937,0.00027631433,0.00021750813,0.00025271167,0.0011900007],"category_scores_gemma":[0.00022512939,0.00010552623,0.0002470201,0.00035363442,0.0001695153,0.00037079907,0.0002800382,0.00029959204,0.0004216213],"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":[0.0001817759,0.000031382475,0.00043539205,0.000112655165,0.000010625524,0.00018719587,0.000017901228,0.000070380505,0.9924942,0.000024244624,0.000028545144,0.006405586],"study_design_scores_gemma":[0.000008245076,0.00035825552,0.00364625,0.000019500885,0.00002777811,0.0003849904,0.00004314874,0.00036747707,0.992309,0.000026727706,0.002798179,0.000010314309],"about_ca_topic_score_codex":0.00092335127,"about_ca_topic_score_gemma":0.002973224,"teacher_disagreement_score":0.0011900007,"about_ca_system_score_codex":0.00013577766,"about_ca_system_score_gemma":0.00028174464,"threshold_uncertainty_score":0.003980994},"labels":[],"label_agreement":null},{"id":"W2139746557","doi":"10.5539/jfr.v3n5p95","title":"Lactobacillus salivarius Fermentation Reduced Glucosinolate and Fibre in Canola Meal","year":2014,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Probiotics and Fermented Foods","field":"Agricultural and Biological Sciences","cited_by":21,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Food science; Canola; Fermentation; Glucosinolate; Meal; Lactobacillus; Biology; Chemistry; Botany; Brassica","score_opus":0.06268999477053892,"score_gpt":0.31095753290057154,"score_spread":0.2482675381300326,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2139746557","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":[0.99789435,0.0004574973,0.00013850676,0.000052532192,0.000024106721,0.000017071012,0.00019162153,0.0000123238,0.0012119542],"genre_scores_gemma":[0.99263436,0.0003674129,0.00066719955,0.000075168646,0.000016217557,0.000036056717,0.001392878,0.000016546048,0.0047942298],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99982136,0.000030262336,0.000013018214,0.000027565262,0.000048175134,0.000059686106],"domain_scores_gemma":[0.99984264,0.000024690833,0.000014915997,0.000011901634,0.00003606549,0.00006974422],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00022299499,0.00056833075,0.00032260775,0.00046684628,0.00023775335,0.00038341532,0.00026690937,0.00021936362,0.0014395919],"category_scores_gemma":[0.0002857238,0.00024448815,0.00036111035,0.0003338044,0.00020785061,0.00015472589,0.00035840573,0.00033605937,0.0005533406],"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":[0.0005927098,0.00007263286,0.0009640055,0.000038085887,0.000010775164,0.0001492147,0.00006365006,0.0000410542,0.9970776,0.000020620033,0.00007081235,0.00089873094],"study_design_scores_gemma":[0.000060860497,0.0015990292,0.09293468,0.00004535623,0.00013623093,0.00053472293,0.00093156984,0.0013629345,0.89792085,0.00005791421,0.004384617,0.000031163756],"about_ca_topic_score_codex":0.0059143538,"about_ca_topic_score_gemma":0.0075683254,"teacher_disagreement_score":0.0059143538,"about_ca_system_score_codex":0.00027842674,"about_ca_system_score_gemma":0.000401917,"threshold_uncertainty_score":0.011759877},"labels":[],"label_agreement":null},{"id":"W2140409095","doi":"10.5539/jfr.v3n5p49","title":"Mass Transfer During Osmotic Dehydration of Chub Mackerel Cylinders in Ternary Solution","year":2014,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Freezing and Crystallization Processes","field":"Engineering","cited_by":3,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"Universidad Nacional de Mar del Plata; Consejo Nacional de Investigaciones Científicas y Técnicas","keywords":"Osmotic dehydration; Chemistry; Thermodynamics; Dehydration; Mass transfer; Ternary operation; Diffusion; Analytical Chemistry (journal); Cylinder; Chromatography; Physics; Biochemistry; Geometry; Mathematics","score_opus":0.03150691232492682,"score_gpt":0.27025269775109156,"score_spread":0.23874578542616476,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2140409095","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":[0.99866843,0.00031441802,0.0006646765,0.000019484502,0.000006557973,0.0000050240496,0.000041582356,0.000010399764,0.0002695137],"genre_scores_gemma":[0.99761707,0.00029632897,0.0012220918,0.000020081688,0.000004154973,0.000011448881,0.00008181191,0.0000064817405,0.00074056315],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999472,0.0000052345677,0.0000030099925,0.000013647342,0.00001597081,0.000014986229],"domain_scores_gemma":[0.9999372,0.000013129384,0.000021176773,0.0000027160609,0.000015639273,0.000010164584],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00011418323,0.00021758943,0.00015923164,0.00012242369,0.0001507983,0.00019625037,0.00012002002,0.00011423572,0.0003156923],"category_scores_gemma":[0.00017250773,0.0000681087,0.00017024956,0.00012165936,0.00013367062,0.00026212033,0.00018495716,0.00026505106,0.000073775365],"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":[0.000049079637,0.0000051311185,0.00037087378,0.000033342636,0.0000031392683,0.000029249384,0.000042117583,0.00026174745,0.9980007,0.000036179736,0.000022013919,0.0011464474],"study_design_scores_gemma":[0.0000052311816,0.00020394879,0.008935349,0.000007210464,0.000017020719,0.00005112402,0.00009251927,0.005802165,0.98387516,0.000032775584,0.00096533424,0.000012191917],"about_ca_topic_score_codex":0.0027718432,"about_ca_topic_score_gemma":0.0031199255,"teacher_disagreement_score":0.0027718432,"about_ca_system_score_codex":0.00027697743,"about_ca_system_score_gemma":0.00018610772,"threshold_uncertainty_score":0.0055114627},"labels":[],"label_agreement":null},{"id":"W2143037602","doi":"10.5539/jfr.v2n6p72","title":"Food Preparation at Home an Example of New Practical Strategies in the Swedish Municipal Food Service - A Qualitative Study","year":2013,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Food Security and Health in Diverse Populations","field":"Health Professions","cited_by":6,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Food service; Qualitative research; Service (business); Food preparation; Nursing; Participatory action research; Content analysis; Citizen journalism; Psychology; Action (physics); Medicine; Gerontology; Food safety; Business; Sociology; Marketing; Political science","score_opus":0.7330883398262976,"score_gpt":0.6492922116365308,"score_spread":0.08379612818976678,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2143037602","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":[0.9943914,0.00031062416,0.0006381908,0.0011790318,0.000039067574,0.0000959493,0.000040434228,0.000011323681,0.0032938335],"genre_scores_gemma":[0.9962095,0.00036545235,0.0005880884,0.00023997942,0.000011281271,0.000097516575,0.000026214986,0.000013274673,0.0024486433],"study_design_codex":"qualitative","study_design_gemma":"qualitative","domain_scores_codex":[0.9903038,0.007380732,0.00021158313,0.0003704673,0.00042046522,0.0013129311],"domain_scores_gemma":[0.9918373,0.005696114,0.0005983994,0.00027588574,0.000540307,0.0010519386],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.009164277,0.0006265198,0.0007817645,0.0017575502,0.012786046,0.0049678423,0.0018070051,0.0017498495,0.0029280637],"category_scores_gemma":[0.009601296,0.0006921366,0.00046698115,0.0022294237,0.010404027,0.003017512,0.005196418,0.0026643558,0.00027898396],"study_design_candidate":"qualitative","study_design_consensus":"qualitative","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00002051052,0.000040897896,0.00097378524,0.0000741315,0.0000020319442,0.0006522692,0.9948514,0.000017925031,0.0003342865,0.0006122205,0.00018069021,0.0022397253],"study_design_scores_gemma":[0.0000022061233,0.000028825003,0.0006326557,0.00004312134,0.0000016680157,0.00009474132,0.99579096,0.000017536835,0.000090472146,0.000060809383,0.003232283,0.0000047000226],"about_ca_topic_score_codex":0.01663506,"about_ca_topic_score_gemma":0.03290467,"teacher_disagreement_score":0.01663506,"about_ca_system_score_codex":0.0082865255,"about_ca_system_score_gemma":0.0065778894,"threshold_uncertainty_score":0.060123205},"labels":[],"label_agreement":null},{"id":"W2143202975","doi":"10.5539/jfr.v2n4p68","title":"In Vitro Activity of Balanites aegyptiaca and Tamarindus indica Fruit Extracts on Growth and Aflatoxigenicity of Aspergillus flavus and A. parasiticus","year":2013,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Mycotoxins in Agriculture and Food","field":"Agricultural and Biological Sciences","cited_by":6,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Aflatoxin; Aspergillus flavus; Aspergillus parasiticus; Balanites aegyptiaca; Food science; Mycotoxin; Biology; Medicine","score_opus":0.03988618645771873,"score_gpt":0.2846125779247011,"score_spread":0.24472639146698238,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2143202975","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":[0.9963031,0.001890775,0.00024217746,0.000048192487,0.000030209125,0.000024132936,0.0003900375,0.000016504637,0.0010548929],"genre_scores_gemma":[0.9937594,0.0014962533,0.0012319664,0.0000651202,0.000019376579,0.000033637472,0.00083706464,0.0000072166804,0.002549933],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999001,0.000021628517,0.000013635342,0.000018507651,0.000025548816,0.00002068296],"domain_scores_gemma":[0.9998654,0.000037548583,0.000034888624,0.000012373273,0.000024939221,0.00002479236],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00012216947,0.00056283944,0.0003007746,0.00022561524,0.00013562213,0.00015927492,0.00016519707,0.00021154643,0.0013402565],"category_scores_gemma":[0.00012923157,0.0001535037,0.0002631091,0.00019969448,0.00014326519,0.00016140353,0.00017972186,0.000362409,0.00025096082],"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":[0.00030965477,0.00013122303,0.00025962022,0.00007339741,0.000008408488,0.000040176634,0.000025528327,0.000054735505,0.99789834,0.000015907232,0.000023796469,0.0011591645],"study_design_scores_gemma":[0.000049653117,0.0052523627,0.01658815,0.000020768732,0.00007759869,0.0001719825,0.00006857549,0.00032961377,0.9758375,0.000026332851,0.001566545,0.000010811547],"about_ca_topic_score_codex":0.0011664096,"about_ca_topic_score_gemma":0.0023484787,"teacher_disagreement_score":0.0013402565,"about_ca_system_score_codex":0.00012252787,"about_ca_system_score_gemma":0.00017171148,"threshold_uncertainty_score":0.00448364},"labels":[],"label_agreement":null},{"id":"W2143462057","doi":"10.5539/jfr.v2n2p36","title":"Image Texture Analysis and Gas Sensor Array Studies Applied to Vanilla Encapsulation by Octenyl Succinic Anhydride Starches","year":2013,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Advanced Chemical Sensor Technologies","field":"Engineering","cited_by":17,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"Vlaamse regering; Fonds Wetenschappelijk Onderzoek; Consejo Nacional de Investigaciones Científicas y Técnicas","keywords":"Aroma; Electronic nose; Flavor; Succinic anhydride; Starch; Encapsulation (networking); Derivatization; Chemistry; Materials science; Chromatography; Biological system; Food science; Computer science; Nanotechnology; Organic chemistry; High-performance liquid chromatography","score_opus":0.03396746688958068,"score_gpt":0.32392671835950204,"score_spread":0.28995925146992135,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2143462057","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":[0.9803022,0.00054807164,0.017972857,0.00003202309,0.000021902904,0.00003324544,0.00021836926,0.000087819,0.00078352727],"genre_scores_gemma":[0.9799355,0.00055629096,0.017940802,0.0000311655,0.000018101518,0.00006413207,0.00019833143,0.000040307237,0.0012151996],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99985206,0.000016461385,0.0000075153625,0.00003957816,0.000053197225,0.000031246684],"domain_scores_gemma":[0.99983394,0.000044785236,0.00004141649,0.000012684891,0.000051991727,0.000015282261],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00019095441,0.00028255512,0.00026996725,0.00036592773,0.00010553992,0.0002595118,0.00015649603,0.0002160625,0.0006629374],"category_scores_gemma":[0.0003136383,0.00015985049,0.00025985474,0.0003410046,0.00023069802,0.00021791625,0.00017481849,0.00029909718,0.00012841861],"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":[0.000034466797,0.00000759568,0.00013517469,0.000014360187,0.0000021348237,0.00001605197,0.000018633471,0.00006216941,0.9982988,0.000015170317,0.000006789673,0.0013886306],"study_design_scores_gemma":[0.0000030600718,0.00012581334,0.006385062,0.0000017303739,0.000009879192,0.00007702383,0.000039714963,0.0026875578,0.99037814,0.000014897785,0.0002687527,0.000008310819],"about_ca_topic_score_codex":0.0010020441,"about_ca_topic_score_gemma":0.0008336103,"teacher_disagreement_score":0.0010020441,"about_ca_system_score_codex":0.00016629895,"about_ca_system_score_gemma":0.00008515611,"threshold_uncertainty_score":0.00221771},"labels":[],"label_agreement":null},{"id":"W2143505678","doi":"10.5539/jfr.v2n6p89","title":"Effect of High-Oxygen Packaging on Respiratory Physiology and Sensorial Qualities of Fresh Shiitake Mushrooms (Lentinus edodes)","year":2013,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Fungal Biology and Applications","field":"Medicine","cited_by":5,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Mushroom; Aroma; Food science; Oxygen; Respiration rate; Chemistry; Respiration; Lentinus; Anaerobic exercise; Sensory analysis; Anaerobic respiration; Botany; Biology","score_opus":0.05309429413452559,"score_gpt":0.38095449875928206,"score_spread":0.32786020462475646,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2143505678","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":[0.9986172,0.0004822029,0.00044260142,0.000025796187,0.00001537685,0.000010106346,0.00009856517,0.000015431542,0.00029272155],"genre_scores_gemma":[0.9972625,0.0003591954,0.0012049372,0.00006408827,0.0000075894886,0.000019141538,0.00022963001,0.000012121909,0.0008409118],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999045,0.000013373124,0.000010737874,0.000028361706,0.0000236604,0.00001942361],"domain_scores_gemma":[0.99988186,0.000015777183,0.000038977134,0.000013447059,0.000024381103,0.000025487583],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00009330407,0.00047049552,0.00022728962,0.0001251746,0.00017198677,0.00029874267,0.00016130554,0.00020525197,0.00108513],"category_scores_gemma":[0.00014808748,0.00012660284,0.00030970035,0.0001429895,0.00017541961,0.00041679654,0.0002949349,0.00042336583,0.00013405253],"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":[0.0005754912,0.00006360431,0.0017360797,0.00012270345,0.0000143523075,0.00008825365,0.000050862778,0.00004310144,0.99479336,0.000012103665,0.000026748106,0.002473258],"study_design_scores_gemma":[0.00001880084,0.0025122117,0.06992737,0.000023674645,0.00009862207,0.0001969063,0.00030094173,0.00037942088,0.92514265,0.000032466545,0.0013489794,0.00001797479],"about_ca_topic_score_codex":0.00059102185,"about_ca_topic_score_gemma":0.0013119514,"teacher_disagreement_score":0.00108513,"about_ca_system_score_codex":0.00013527497,"about_ca_system_score_gemma":0.000102505306,"threshold_uncertainty_score":0.0036301017},"labels":[],"label_agreement":null},{"id":"W2143900983","doi":"10.5539/jfr.v2n4p37","title":"Evaluation of antimicrobial activities of commercial herb and spice extracts against selected food-borne bacteria","year":2013,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Essential Oils and Antimicrobial Activity","field":"Agricultural and Biological Sciences","cited_by":98,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"Food Institutional Research Measure","keywords":"Antimicrobial; Food science; Bacteria; Herb; Antibacterial activity; Chemistry; Traditional medicine; Biology; Microbiology; Medicine; Medicinal herbs","score_opus":0.08945590537725373,"score_gpt":0.32027088072914944,"score_spread":0.2308149753518957,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2143900983","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":[0.9918218,0.006333886,0.0006105429,0.000053702493,0.000028351255,0.00005409706,0.00025055866,0.000014907312,0.0008321521],"genre_scores_gemma":[0.98736715,0.00563352,0.0046361927,0.00011472504,0.000045782195,0.00008897653,0.0006017145,0.000013303762,0.001498635],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99977714,0.000055237255,0.00002926168,0.000032957796,0.000079878104,0.000025503417],"domain_scores_gemma":[0.99978405,0.000057466437,0.00005657216,0.000011881397,0.000064368134,0.000025636347],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00026564483,0.00050579733,0.00045105343,0.00062831555,0.00018743,0.00022794983,0.00020059463,0.00031077935,0.0014073263],"category_scores_gemma":[0.0003108715,0.00011867328,0.00038771756,0.00048360997,0.00014552263,0.00030144348,0.00025804897,0.00023915681,0.00019209264],"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":[0.00042466423,0.00033718548,0.0013530662,0.00051168574,0.00003395945,0.000099458994,0.000039052957,0.00009407425,0.9877588,0.000018720344,0.000035142286,0.009294313],"study_design_scores_gemma":[0.00006426486,0.011504894,0.035739753,0.000105944535,0.00030502237,0.00061122427,0.0002294974,0.0005006339,0.9476299,0.000042049935,0.0032447793,0.000022001606],"about_ca_topic_score_codex":0.00022440845,"about_ca_topic_score_gemma":0.00066540326,"teacher_disagreement_score":0.0014073263,"about_ca_system_score_codex":0.00008350584,"about_ca_system_score_gemma":0.00018821313,"threshold_uncertainty_score":0.004707992},"labels":[],"label_agreement":null},{"id":"W2144331149","doi":"10.5539/jfr.v1n3p247","title":"Physical-chemical and Microbiological Characteristics of Organic Strawberries Conserved with Biofilms and Refrigeration","year":2012,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Postharvest Quality and Shelf Life Management","field":"Agricultural and Biological Sciences","cited_by":5,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"Conselho Nacional de Desenvolvimento Científico e Tecnológico","keywords":"Kefir; Postharvest; Starch; Cultivar; Food science; Anthocyanin; Fragaria; Horticulture; Chemistry; Biology; Bacteria; Lactic acid","score_opus":0.08795840896423113,"score_gpt":0.30857444626482355,"score_spread":0.22061603730059243,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2144331149","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":[0.99938977,0.000111841386,0.00008900325,0.0000065239833,0.000005852088,0.0000074044456,0.000113001,0.0000024669378,0.00027412368],"genre_scores_gemma":[0.9973526,0.00012967153,0.00038932322,0.000018696532,0.0000047859126,0.000014528111,0.00032244524,0.000004117075,0.0017637691],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998946,0.000010815225,0.0000067288147,0.000031004423,0.00003004582,0.00002686643],"domain_scores_gemma":[0.9998698,0.000012666729,0.000034068034,0.0000068094428,0.000047615187,0.000029038652],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00011856718,0.00035025322,0.00019842187,0.00016378361,0.00017934028,0.00027709285,0.00010580998,0.00017146442,0.0011609802],"category_scores_gemma":[0.00015318069,0.00012390819,0.00018855548,0.00014947908,0.00015164429,0.00017763823,0.00015713646,0.00024093213,0.00014861186],"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":[0.00025230978,0.000060000883,0.002573636,0.00004259177,0.000007775996,0.00004877488,0.00007540114,0.0000352943,0.9955621,0.000014874265,0.000023306005,0.0013039093],"study_design_scores_gemma":[0.000017392722,0.0030690378,0.2816619,0.000020524263,0.00008281981,0.0002136767,0.0006202288,0.0005746133,0.7123234,0.00003495046,0.0013623598,0.000019062785],"about_ca_topic_score_codex":0.0022917183,"about_ca_topic_score_gemma":0.0042353445,"teacher_disagreement_score":0.0022917183,"about_ca_system_score_codex":0.00018828636,"about_ca_system_score_gemma":0.00015384877,"threshold_uncertainty_score":0.004556775},"labels":[],"label_agreement":null},{"id":"W2144815428","doi":"10.5539/jfr.v4n1p186","title":"Sensory Evaluation of Non-Dairy Probiotic Beverages","year":2014,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Probiotics and Fermented Foods","field":"Agricultural and Biological Sciences","cited_by":20,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"Western University","funders":"","keywords":"Food science; Lactobacillus rhamnosus; Probiotic; Flavour; Control sample; Lactose; Lactose intolerance; Chemistry; Lactobacillus; Biology; Bacteria; Fermentation","score_opus":0.14438009971262603,"score_gpt":0.36635358008600083,"score_spread":0.2219734803733748,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2144815428","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":[0.99841785,0.00034500097,0.00043119572,0.0000123984555,0.000007578293,0.000019801642,0.00018192084,0.000008665576,0.0005756337],"genre_scores_gemma":[0.99661833,0.00039698667,0.0011562528,0.00004531627,0.000006736497,0.00002450411,0.0005149053,0.000010157354,0.0012268268],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.9996617,0.000081957456,0.000026715983,0.00003842672,0.00015425551,0.000037053003],"domain_scores_gemma":[0.99959856,0.000070649505,0.00008351192,0.000013570981,0.00019297663,0.000040731913],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0004240391,0.0003294522,0.00031300113,0.00041936757,0.00016758977,0.0002978744,0.00019031603,0.00020389359,0.0020464475],"category_scores_gemma":[0.0005088014,0.000104916486,0.0003342082,0.0004515107,0.000105663064,0.00032643112,0.0002946932,0.00029633346,0.00025414187],"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":[0.00295247,0.0002675959,0.0113323275,0.0003429419,0.000066722416,0.00016811905,0.0004090511,0.0001594971,0.9686083,0.000033242985,0.00015898318,0.01550065],"study_design_scores_gemma":[0.00005468926,0.010482664,0.41079894,0.000077830446,0.00020074475,0.00076335587,0.0019518747,0.0018386114,0.57139224,0.000076252814,0.0022834172,0.00007942024],"about_ca_topic_score_codex":0.00079619675,"about_ca_topic_score_gemma":0.0010140463,"teacher_disagreement_score":0.0020464475,"about_ca_system_score_codex":0.00014682527,"about_ca_system_score_gemma":0.00009344129,"threshold_uncertainty_score":0.0068460107},"labels":[],"label_agreement":null},{"id":"W2145618891","doi":"10.5539/jfr.v2n3p93","title":"The Potential of Baobab (Adansonia digitata L.) Extracts as Biocontrol on the Growth and Aflatoxin Production by Aspergillus flavus and A. parasiticus","year":2013,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"African Botany and Ecology Studies","field":"Agricultural and Biological Sciences","cited_by":12,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Aflatoxin; Adansonia digitata; Aspergillus flavus; Mycotoxin; Aspergillus parasiticus; Biology; Mycelium; Food science; Botany","score_opus":0.025632252515401605,"score_gpt":0.25769160820795645,"score_spread":0.23205935569255484,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2145618891","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":[0.99619544,0.0021230134,0.00039996672,0.00007004198,0.000022535913,0.000016066817,0.00015294198,0.000021615748,0.0009983386],"genre_scores_gemma":[0.99544984,0.0011727087,0.0013548996,0.000045755256,0.000010690095,0.000013083434,0.00027484327,0.000006065348,0.0016721269],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999397,0.000010892738,0.000006126312,0.000013940409,0.000015856369,0.00001355106],"domain_scores_gemma":[0.99992955,0.000014612607,0.000018039014,0.0000053366216,0.000013198382,0.00001928123],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00006188167,0.00046178588,0.000258523,0.00025338866,0.0001384117,0.00025304366,0.00015875317,0.0002377504,0.00063483603],"category_scores_gemma":[0.00008762031,0.00011141709,0.0001965217,0.00010803709,0.00012663568,0.00016305559,0.00017557557,0.00029313937,0.0001501237],"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":[0.00014114309,0.000042616502,0.00018455516,0.000044547538,0.0000030144024,0.000017331722,0.000006653652,0.000023131222,0.9983246,0.000011036736,0.0000073749934,0.0011940193],"study_design_scores_gemma":[0.000026212698,0.001990209,0.00991467,0.000015886799,0.000040076997,0.0001861527,0.00003157678,0.00031806555,0.9859286,0.000020825368,0.00152054,0.000007236754],"about_ca_topic_score_codex":0.0009078624,"about_ca_topic_score_gemma":0.0018424314,"teacher_disagreement_score":0.0009078624,"about_ca_system_score_codex":0.000108342465,"about_ca_system_score_gemma":0.00011499521,"threshold_uncertainty_score":0.002123773},"labels":[],"label_agreement":null},{"id":"W2145650167","doi":"10.5539/jfr.v4n2p51","title":"Angiotensin-I Converting Enzyme Inhibitor Activity in Japanese Burdock Roots","year":2014,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Protein Hydrolysis and Bioactive Peptides","field":"Biochemistry, Genetics and Molecular Biology","cited_by":0,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Chemistry; Enzyme; Methanol; Angiotensin II; Stereochemistry; Biochemistry; Receptor; Organic chemistry","score_opus":0.035146569074527574,"score_gpt":0.3262060802875319,"score_spread":0.29105951121300433,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2145650167","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":[0.99756384,0.00088336394,0.00029268785,0.00003110206,0.000008945228,0.000005986312,0.0002748316,0.000011307428,0.0009280403],"genre_scores_gemma":[0.98892564,0.0009163841,0.0017957012,0.00008259677,0.000014828712,0.000020141366,0.0013515551,0.00001312699,0.006880033],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.999954,0.0000030075453,0.0000034852853,0.000017719467,0.000008116346,0.000013774189],"domain_scores_gemma":[0.9999218,0.000012856786,0.000015213511,0.00000604659,0.000019703732,0.000024320396],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000063780644,0.00024208278,0.00022509354,0.00024747508,0.00016062452,0.00019194453,0.00008528679,0.00016024712,0.00089947943],"category_scores_gemma":[0.00008078316,0.00011708591,0.00016247205,0.0001624719,0.00014433652,0.000121742094,0.000081574304,0.00038874053,0.00020801039],"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":[0.00011460688,0.000010341134,0.00053660583,0.000018647712,0.0000034362542,0.000035933233,0.000014168421,0.000005596122,0.998594,0.0000094559155,0.000010139562,0.0006470246],"study_design_scores_gemma":[0.000052364365,0.0010771443,0.20816416,0.00001216443,0.0000932372,0.00052044966,0.00020481036,0.00030932316,0.7868572,0.000036190293,0.0026567092,0.000016362006],"about_ca_topic_score_codex":0.0057097664,"about_ca_topic_score_gemma":0.008329864,"teacher_disagreement_score":0.0057097664,"about_ca_system_score_codex":0.0003186493,"about_ca_system_score_gemma":0.00024330521,"threshold_uncertainty_score":0.0113530755},"labels":[],"label_agreement":null},{"id":"W2146453758","doi":"10.5539/jfr.v4n1p174","title":"Mathematical Modeling of Drying Pattern of Ogi Produced From Two Types of Maize Grain","year":2014,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":2,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Mathematics; Chemistry; Moisture; Animal science; Food science; Biology","score_opus":0.15027931944709935,"score_gpt":0.3466408428875993,"score_spread":0.19636152344049992,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2146453758","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":[0.8221746,0.00060457096,0.16336347,0.00017202998,0.000029622706,0.0000645022,0.0009321687,0.00027390633,0.012385101],"genre_scores_gemma":[0.9778878,0.00044189751,0.014538288,0.000013000941,0.0000029359478,0.000071799834,0.00032545745,0.000043780827,0.0066749677],"study_design_codex":"simulation_or_modeling","study_design_gemma":"simulation_or_modeling","domain_scores_codex":[0.99995303,0.0000052000773,0.000003131677,0.000015463966,0.000015699925,0.000007508219],"domain_scores_gemma":[0.99992716,0.000026804475,0.000021372918,0.000006091629,0.000015612353,0.0000030184121],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0001298248,0.00029125175,0.00019133916,0.00026243093,0.00015965628,0.00029041298,0.00045132072,0.0003446215,0.0012704773],"category_scores_gemma":[0.00024707642,0.00019855643,0.0005869455,0.00022699121,0.00014548184,0.00033177738,0.00012774626,0.0002032736,0.00028056678],"study_design_candidate":"simulation_or_modeling","study_design_consensus":"simulation_or_modeling","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00010847158,0.0000390179,0.002852578,0.00023040868,0.000026420477,0.00025217608,0.00011449225,0.8625747,0.12254803,0.0033286102,0.0002789842,0.0076461164],"study_design_scores_gemma":[0.0000038596204,0.00003986015,0.001888591,0.000005031897,0.000013945044,0.0000458795,0.000020957064,0.9816944,0.015334088,0.000346224,0.000598236,0.00000906617],"about_ca_topic_score_codex":0.0058827274,"about_ca_topic_score_gemma":0.004693754,"teacher_disagreement_score":0.0058827274,"about_ca_system_score_codex":0.0004354927,"about_ca_system_score_gemma":0.0002502044,"threshold_uncertainty_score":0.011696994},"labels":[],"label_agreement":null},{"id":"W2146721652","doi":"10.5539/jfr.v1n1p24","title":"Impact of Instant Controlled Pressure Drop (DIC) Treatment on Drying Kinetics and Caffeine Extraction from Green Coffee Beans","year":2012,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Coffee research and impacts","field":"Medicine","cited_by":9,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Chemistry; Thermal diffusivity; Chromatography; Diffusion; Drop (telecommunication); Aqueous two-phase system; Aqueous solution; Analytical Chemistry (journal); Materials science; Thermodynamics; Organic chemistry","score_opus":0.13041740448400085,"score_gpt":0.44947826628550097,"score_spread":0.3190608618015001,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2146721652","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":[0.9947601,0.0023746225,0.0015116946,0.000056661225,0.000030171055,0.000020285775,0.00018522915,0.000049821047,0.0010114553],"genre_scores_gemma":[0.99498534,0.001165792,0.0022670594,0.000065815446,0.000011904705,0.000017370623,0.00021738856,0.000022775208,0.0012465683],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9997948,0.000023573368,0.000017795706,0.000055165947,0.00007061521,0.000038190843],"domain_scores_gemma":[0.9999,0.000020750289,0.00003189359,0.000009834458,0.000022570264,0.000014894421],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00017183399,0.00030626878,0.000276288,0.00014993217,0.00014100768,0.00024543266,0.00015168275,0.00021949605,0.0008877005],"category_scores_gemma":[0.00023923548,0.00012955978,0.00031070647,0.00015231481,0.00015784225,0.00026032515,0.00017592045,0.00031229024,0.00020579461],"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":[0.00014698542,0.000018971607,0.00016345012,0.000127869,0.000008521848,0.000036645954,0.000019430323,0.00009810155,0.9969312,0.000014423563,0.000030546333,0.002403752],"study_design_scores_gemma":[0.0000037183008,0.00034206558,0.0026386413,0.0000042565002,0.000013693033,0.000040996973,0.000020377689,0.00038077997,0.9958054,0.000006459932,0.00073645083,0.0000072028506],"about_ca_topic_score_codex":0.0009052192,"about_ca_topic_score_gemma":0.0019384699,"teacher_disagreement_score":0.0009052192,"about_ca_system_score_codex":0.00017028628,"about_ca_system_score_gemma":0.0001395984,"threshold_uncertainty_score":0.0029696226},"labels":[],"label_agreement":null},{"id":"W2146858119","doi":"10.5539/jfr.v1n3p272","title":"Antimicrobial Synergic Effect of Chitosan with Sodium Lactate, Nisin or Potassium Sorbate against the Bacterial Flora of Fish","year":2012,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Nanocomposite Films for Food Packaging","field":"Materials Science","cited_by":24,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"Universidad de Buenos Aires; Consejo Nacional de Investigaciones Científicas y Técnicas","keywords":"Potassium sorbate; Nisin; Antimicrobial; Sodium lactate; Food science; Chemistry; Shewanella putrefaciens; Chitosan; Food spoilage; Population; Microbiology; Minimum inhibitory concentration; Listeria monocytogenes; Sodium; Biology; Bacteria; Biochemistry; Medicine","score_opus":0.028551778672571654,"score_gpt":0.3074355445498252,"score_spread":0.27888376587725355,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2146858119","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":[0.9962366,0.0016427536,0.00044491971,0.0000495798,0.00003535997,0.00003239918,0.00007571555,0.000027125836,0.0014554941],"genre_scores_gemma":[0.9954952,0.0010467495,0.0017715056,0.000031914995,0.000016683593,0.000029280704,0.00008447351,0.000007637891,0.0015164264],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99978536,0.000054969387,0.000029047666,0.00003380967,0.00006030652,0.000036441965],"domain_scores_gemma":[0.9998481,0.000033348435,0.00003768487,0.00000961234,0.00003096386,0.000040176747],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00021193243,0.00062812126,0.00031244778,0.00035497622,0.00010505765,0.00020109945,0.00023328039,0.00026175298,0.0009878728],"category_scores_gemma":[0.00021961454,0.00023959183,0.0003109373,0.0002156813,0.00015233326,0.0001947472,0.00025164918,0.00020996838,0.0001451418],"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":[0.00042184984,0.00006722225,0.00011844308,0.00011594235,0.000011142461,0.000034310855,0.0000113509395,0.000097017044,0.99665785,0.000015642085,0.00003402716,0.0024150559],"study_design_scores_gemma":[0.000024924107,0.002415982,0.0030129154,0.000015588139,0.00006905085,0.00011084498,0.000025389842,0.0005918493,0.9927804,0.0000075775893,0.00093730737,0.000008264924],"about_ca_topic_score_codex":0.00095368805,"about_ca_topic_score_gemma":0.0020345023,"teacher_disagreement_score":0.0009878728,"about_ca_system_score_codex":0.0001572132,"about_ca_system_score_gemma":0.00026554227,"threshold_uncertainty_score":0.0033048391},"labels":[],"label_agreement":null},{"id":"W2147548920","doi":"10.5539/jfr.v1n4p44","title":"A Case-study on the Selection of Promising Functional Starter Strains from Grape Yeasts: A Report by Student of Food Science and Technology Degree, University of Foggia (Southern Italy)","year":2012,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Fermentation and Sensory Analysis","field":"Agricultural and Biological Sciences","cited_by":4,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Starter; Food science; Yeast; Biotechnology; Biology; Fermentation; Probiotic; Chemistry; Biochemistry; Bacteria","score_opus":0.141911844412227,"score_gpt":0.3170452192535221,"score_spread":0.17513337484129507,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2147548920","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":[0.9956671,0.00077226205,0.0010380788,0.00027664826,0.00003446687,0.000099890814,0.00007949846,0.000014061059,0.00201803],"genre_scores_gemma":[0.99315226,0.0013823125,0.0017518903,0.00018349255,0.000042640782,0.000032839565,0.00012981812,0.00002344209,0.0033012475],"study_design_codex":"case_report","study_design_gemma":"observational","domain_scores_codex":[0.9986979,0.00036785,0.00010176515,0.00028452743,0.00027302394,0.00027496883],"domain_scores_gemma":[0.99904305,0.0002712015,0.00014867252,0.00009497806,0.00013822824,0.0003038605],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0009824089,0.0009961692,0.00054837024,0.0009910313,0.0018226069,0.0013193513,0.00083768123,0.0016496606,0.0019143862],"category_scores_gemma":[0.0026426015,0.00034422663,0.00084644917,0.0008278184,0.00063278334,0.00055691105,0.0010212298,0.000753173,0.0004718236],"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":[0.0010476703,0.0034502912,0.21290417,0.0009434883,0.00020978958,0.65535253,0.023672128,0.0006454189,0.031261157,0.0010886465,0.0025975504,0.066827126],"study_design_scores_gemma":[0.000064609456,0.005369659,0.20260385,0.00027131103,0.00031231134,0.6869717,0.03559961,0.0012625771,0.04175888,0.00051395595,0.025098823,0.0001726918],"about_ca_topic_score_codex":0.0039162966,"about_ca_topic_score_gemma":0.005460326,"teacher_disagreement_score":0.0039162966,"about_ca_system_score_codex":0.000904402,"about_ca_system_score_gemma":0.0005593251,"threshold_uncertainty_score":0.007786989},"labels":[],"label_agreement":null},{"id":"W2147836070","doi":"10.5539/jfr.v4n2p143","title":"Physico-Chemical, Microbiological and Sensory Qualities of Puree Produced From Two Cultivars of Tomato (Lycopersicon esculentum) Under Ambient Storage","year":2015,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Postharvest Quality and Shelf Life Management","field":"Agricultural and Biological Sciences","cited_by":2,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Food science; Cultivar; Chemistry; Titratable acid; Horticulture; Animal science; Biology","score_opus":0.2552846582005711,"score_gpt":0.36413805002047145,"score_spread":0.10885339181990034,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2147836070","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":[0.99869764,0.00023809295,0.00021766406,0.000013894761,0.000005199079,0.000011061137,0.000351632,0.0000068931017,0.00045782235],"genre_scores_gemma":[0.994103,0.0002112954,0.0009986049,0.000034666555,0.000005551374,0.000027415186,0.0012725844,0.00002767715,0.0033192567],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99985516,0.00001985208,0.000014062767,0.000046109246,0.000046137924,0.000018637746],"domain_scores_gemma":[0.99964416,0.000077127545,0.000063865584,0.000024130739,0.00011545171,0.00007524531],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00023732688,0.00036470356,0.00033542543,0.0003692693,0.00024158356,0.00047489503,0.00014937292,0.0002449366,0.0011971171],"category_scores_gemma":[0.0003815372,0.00018402972,0.00025851192,0.00036934132,0.0002426253,0.00043647853,0.0002965358,0.00048371003,0.00025636793],"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":[0.0003951261,0.000027200625,0.0019451309,0.00004282754,0.000019853032,0.000107488275,0.0000881835,0.00005484532,0.9961921,0.0000112977505,0.000022823782,0.0010932105],"study_design_scores_gemma":[0.00002351516,0.0021942654,0.31370902,0.00002154722,0.00016007868,0.00051750796,0.0007223088,0.0006944323,0.679513,0.00004219356,0.0023463145,0.000055849272],"about_ca_topic_score_codex":0.0021693201,"about_ca_topic_score_gemma":0.0030529248,"teacher_disagreement_score":0.0021693201,"about_ca_system_score_codex":0.00021995485,"about_ca_system_score_gemma":0.00012133079,"threshold_uncertainty_score":0.0043133497},"labels":[],"label_agreement":null},{"id":"W2148112406","doi":"10.5539/jfr.v2n3p110","title":"Quality Assessment of Lightly Salted Atlantic Salmon Fillets Injected With Brine Solutions Containing Sodium Bicarbonate","year":2013,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Meat and Animal Product Quality","field":"Agricultural and Biological Sciences","cited_by":7,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"Norges Forskningsråd","keywords":"Chemistry; Brine; Sodium bicarbonate; Food science; Sodium; Bicarbonate; Salmo; Animal science; Fishery; Fish <Actinopterygii>; Biology","score_opus":0.18825760627903532,"score_gpt":0.3782055893352426,"score_spread":0.1899479830562073,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2148112406","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":[0.99803835,0.00026392078,0.0009250406,0.00003583021,0.000024483414,0.000032931555,0.00017421755,0.000020874219,0.00048438826],"genre_scores_gemma":[0.98508877,0.00057143276,0.003983294,0.00020085306,0.00001617728,0.00011917208,0.00094261323,0.000043744694,0.009033937],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.999845,0.000011744653,0.000016148391,0.000039614817,0.00005964786,0.000027856906],"domain_scores_gemma":[0.9997002,0.000025156469,0.00009617239,0.000013708899,0.000090805224,0.00007402371],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0002091306,0.00040544508,0.00026309758,0.00022432311,0.00016536714,0.0003662949,0.00016408577,0.00038039425,0.0013483603],"category_scores_gemma":[0.00018138229,0.00017771345,0.00042513013,0.0001046516,0.00030663778,0.00031829407,0.0002821223,0.00063737924,0.0003391073],"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":[0.00029831092,0.000028133252,0.00067413994,0.000020670775,0.0000055832675,0.000032206615,0.000023161077,0.0000130728,0.9984555,0.000005934216,0.000008772395,0.00043454306],"study_design_scores_gemma":[0.00004754615,0.0047912872,0.05789221,0.00001957396,0.000085719155,0.00023627517,0.00031806415,0.0004941277,0.93498355,0.000027050137,0.0010751319,0.000029378163],"about_ca_topic_score_codex":0.0017275204,"about_ca_topic_score_gemma":0.0032299059,"teacher_disagreement_score":0.0017275204,"about_ca_system_score_codex":0.0003535198,"about_ca_system_score_gemma":0.0002774611,"threshold_uncertainty_score":0.004510641},"labels":[],"label_agreement":null},{"id":"W2148648423","doi":"10.5539/jfr.v4n2p166","title":"Assessment of Salmonella spp. Attachment to Reusable Plastic Containers Based on Scanning Electron Microscopy and BAX® PCR","year":2015,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Recycling and Waste Management Techniques","field":"Environmental Science","cited_by":7,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"University of Arkansas","keywords":"Biofilm; Salmonella; Microbiology; Scanning electron microscope; Bacteria; Microorganism; Data scrubbing; Food science; Chemistry; Pulp and paper industry; Biology; Materials science; Waste management; Composite material; Engineering","score_opus":0.06168255080412363,"score_gpt":0.40835317764281015,"score_spread":0.34667062683868655,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2148648423","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":[0.9865943,0.0005288597,0.008777654,0.000047933503,0.000031992164,0.00014129195,0.00060054316,0.000110246474,0.0031671023],"genre_scores_gemma":[0.96007586,0.0016926395,0.030377615,0.000088073015,0.000018507628,0.00027515457,0.0013577543,0.00005732879,0.0060570906],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9991615,0.000115225615,0.00011088476,0.00016899717,0.00032050855,0.0001229226],"domain_scores_gemma":[0.9992311,0.0001853596,0.00020499915,0.000043159238,0.00028802353,0.0000473669],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0005821516,0.0009088217,0.00041399003,0.0010815504,0.00030079583,0.00042851572,0.00035868736,0.0005010675,0.0014858277],"category_scores_gemma":[0.00055732124,0.00047451854,0.00048196132,0.00084085454,0.00037854566,0.00032670322,0.00060294545,0.00042179076,0.0005840551],"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":[0.00010085129,0.00007193364,0.005594592,0.00019145824,0.000020207357,0.00014947074,0.0002680733,0.00012726433,0.9906577,0.000061397855,0.00007053821,0.0026865518],"study_design_scores_gemma":[0.0000109637995,0.0019664585,0.089290634,0.00008615574,0.00012033796,0.0006181234,0.00093355565,0.0028526986,0.9022986,0.00009287838,0.0016895194,0.000040051164],"about_ca_topic_score_codex":0.002378679,"about_ca_topic_score_gemma":0.004410042,"teacher_disagreement_score":0.002378679,"about_ca_system_score_codex":0.00020517017,"about_ca_system_score_gemma":0.00025850575,"threshold_uncertainty_score":0.0049705505},"labels":[],"label_agreement":null},{"id":"W2148676228","doi":"10.5539/jfr.v2n4p55","title":"Potential Role of Labisia pumila in the Prevention and Treatment of Chronic Diseases","year":2013,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Phytoestrogen effects and research","field":"Medicine","cited_by":15,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Traditional medicine; Medicine; Phytochemical; Health benefits","score_opus":0.0338133698960533,"score_gpt":0.37954125040442543,"score_spread":0.3457278805083721,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2148676228","genre_codex":"review","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":[0.12565206,0.8480449,0.0024389203,0.005649972,0.00049498543,0.00008651578,0.00046026352,0.0001563886,0.017015947],"genre_scores_gemma":[0.62612396,0.3570501,0.004628501,0.0022169456,0.00086669467,0.00012666204,0.00047012253,0.00002476076,0.008492208],"study_design_codex":"design_other","study_design_gemma":"observational","domain_scores_codex":[0.99994206,0.000022802566,0.0000046231635,0.000009343929,0.000010699625,0.000010381753],"domain_scores_gemma":[0.99990475,0.000028286675,0.00002698979,0.0000051741035,0.000017033874,0.000017743467],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00024088736,0.0002626582,0.00039903162,0.0007481638,0.00020499107,0.00034877562,0.00027964546,0.000467529,0.005148809],"category_scores_gemma":[0.00035617588,0.000102531114,0.000331021,0.00037295045,0.00017401009,0.0002685699,0.00028334474,0.00068442535,0.00052682246],"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":[0.0027364548,0.0019174682,0.0052314913,0.007676261,0.0003825709,0.0010720761,0.00022343804,0.00037870242,0.1010834,0.0031995035,0.007506833,0.86859185],"study_design_scores_gemma":[0.0021417362,0.017036885,0.114979655,0.004318017,0.0020989117,0.0066644964,0.0008601733,0.0022638054,0.08596015,0.011488366,0.7520537,0.00013413774],"about_ca_topic_score_codex":0.0005004143,"about_ca_topic_score_gemma":0.00086282886,"teacher_disagreement_score":0.005148809,"about_ca_system_score_codex":0.00013731116,"about_ca_system_score_gemma":0.00022690464,"threshold_uncertainty_score":0.017224431},"labels":[],"label_agreement":null},{"id":"W2149085855","doi":"10.5539/jfr.v4n3p103","title":"Effects of Different Storage on Qualities of Adzuki and Red Kidney Beans","year":2015,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Soybean genetics and cultivation","field":"Agricultural and Biological Sciences","cited_by":3,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"Obihiro University of Agriculture and Veterinary Medicine","keywords":"Food science; Water content; Chemistry; Moisture; Yield (engineering); Food preservation; Horticulture; Materials science; Biology; Metallurgy","score_opus":0.11503764897187485,"score_gpt":0.3282948416731845,"score_spread":0.21325719270130966,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2149085855","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":[0.9987172,0.0005207111,0.00023128836,0.000017517092,0.000010987704,0.000009913688,0.0002062311,0.0000151430895,0.0002711503],"genre_scores_gemma":[0.99798065,0.00017772237,0.00035504042,0.000039519236,0.0000039034335,0.000010306259,0.00038349302,0.000018850325,0.0010305439],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99986076,0.000020612559,0.000015995707,0.000046809902,0.000020650612,0.000035173736],"domain_scores_gemma":[0.99962974,0.00003322669,0.00011364725,0.000032419313,0.000086679516,0.0001043421],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00019242207,0.000456414,0.00036649365,0.00025495316,0.00025825252,0.0005259178,0.0001910236,0.00023334178,0.001349609],"category_scores_gemma":[0.00035855864,0.00015308258,0.00036599333,0.00021707243,0.0002477957,0.00035292632,0.00029881074,0.00044541963,0.00014157298],"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":[0.002531325,0.00006936525,0.0034965146,0.000116585106,0.000050008057,0.00015170455,0.00012621915,0.000056447134,0.9910733,0.000022201079,0.000030317076,0.0022759556],"study_design_scores_gemma":[0.000061093706,0.005749171,0.25516185,0.000040566556,0.0002753482,0.00070519926,0.0007772117,0.00056059926,0.7337625,0.00008072264,0.0027562748,0.00006949614],"about_ca_topic_score_codex":0.0049342006,"about_ca_topic_score_gemma":0.0075846566,"teacher_disagreement_score":0.0049342006,"about_ca_system_score_codex":0.00051134976,"about_ca_system_score_gemma":0.00021721011,"threshold_uncertainty_score":0.0098109245},"labels":[],"label_agreement":null},{"id":"W2149221630","doi":"10.5539/jfr.v2n5p66","title":"Effect of Nut Treatments on Shea Butter Physicochemical Criteria and Wrapper Hygienic Quality Influence on Microbiological Properties","year":2013,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"African Botany and Ecology Studies","field":"Agricultural and Biological Sciences","cited_by":8,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Roasting; Food science; Mathematics; Chemistry; Nut; Peroxide; Animal science; Biology; Physics","score_opus":0.08271848742147948,"score_gpt":0.3494301092488375,"score_spread":0.266711621827358,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2149221630","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":[0.99891984,0.00041754637,0.00023184947,0.000012886823,0.000010372504,0.000013631384,0.00007448828,0.000011774028,0.00030756835],"genre_scores_gemma":[0.9966983,0.00036953297,0.0014684596,0.000036746253,0.000007086907,0.000022440821,0.00017030686,0.000021817203,0.0012051316],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9997496,0.000050332248,0.00003041559,0.00007544259,0.000062385756,0.000031902666],"domain_scores_gemma":[0.9995117,0.00013108194,0.00015531993,0.000038915652,0.0000804886,0.00008232898],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0002693628,0.0004124966,0.00038013322,0.00022447329,0.00015224017,0.0004845183,0.00015681016,0.00020742316,0.0012567281],"category_scores_gemma":[0.00065171585,0.0001841749,0.00030444606,0.00023225616,0.00027024152,0.0002632298,0.00024036039,0.00049723696,0.00016267435],"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":[0.002126083,0.00018869575,0.002665408,0.00021028882,0.00004684903,0.000080940605,0.00013873643,0.00009592778,0.9901592,0.000032846303,0.00003228342,0.004222816],"study_design_scores_gemma":[0.000030603507,0.005814878,0.090712555,0.000027340768,0.00019605429,0.00011553225,0.00034621466,0.0005603371,0.900064,0.000052670766,0.0020518156,0.00002807294],"about_ca_topic_score_codex":0.00072714133,"about_ca_topic_score_gemma":0.0020025622,"teacher_disagreement_score":0.0012567281,"about_ca_system_score_codex":0.00020983968,"about_ca_system_score_gemma":0.00018742838,"threshold_uncertainty_score":0.0042042136},"labels":[],"label_agreement":null},{"id":"W2149415017","doi":"10.5539/jfr.v2n1p150","title":"B-Cyclodextrin Polyurethanes Copolymerised with Beetroot Fibers (Bio-Polymer), for the Removal of Organic and Inorganic Contaminants from Water","year":2013,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Adsorption and biosorption for pollutant removal","field":"Environmental Science","cited_by":12,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Biopolymer; Chemistry; Pyrene; Rhodamine B; Adsorption; Pollutant; Contamination; Wastewater; Methylene blue; Polymer; Environmental chemistry; Organic chemistry; Waste management","score_opus":0.025133979038649012,"score_gpt":0.2637816309953894,"score_spread":0.23864765195674043,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2149415017","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":[0.98736167,0.0053537074,0.0056733615,0.00008131648,0.00004382936,0.00003957569,0.000056851437,0.000053172396,0.0013364658],"genre_scores_gemma":[0.98349035,0.0033327825,0.009265621,0.000056747307,0.000013394197,0.000021340538,0.00009246809,0.000014989649,0.0037123787],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999143,0.000012390694,0.00000753033,0.000022743725,0.000029184452,0.000013906356],"domain_scores_gemma":[0.9999484,0.000009761218,0.000016167041,0.0000031539676,0.000009863281,0.000012653042],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00014954979,0.0003140479,0.00015825366,0.00023018123,0.00011354178,0.00022992703,0.00008048696,0.0002800251,0.0006233046],"category_scores_gemma":[0.00014914123,0.00015659485,0.00014487661,0.00014754891,0.00013324634,0.00031300468,0.00013440003,0.00023032812,0.00022764075],"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":[0.00002663944,0.000016733053,0.000062037514,0.000045123095,0.0000020924406,0.000016831498,0.0000042798288,0.00007552899,0.9978124,0.000017471137,0.000008436791,0.0019123786],"study_design_scores_gemma":[0.000004534573,0.00024220048,0.0010869625,0.0000032429668,0.000011707432,0.00006506223,0.0000087498165,0.00042990202,0.9970071,0.000006701747,0.001129711,0.000004122901],"about_ca_topic_score_codex":0.00047547094,"about_ca_topic_score_gemma":0.0009996864,"teacher_disagreement_score":0.0006233046,"about_ca_system_score_codex":0.00012783997,"about_ca_system_score_gemma":0.00019444106,"threshold_uncertainty_score":0.002085209},"labels":[],"label_agreement":null},{"id":"W2149972403","doi":"10.5539/jfr.v3n4p93","title":"Fatty Acid Profile and CLA Content of Goat Milk: Influence of Feeding System","year":2014,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Ruminant Nutrition and Digestive Physiology","field":"Agricultural and Biological Sciences","cited_by":12,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Conjugated linoleic acid; Lactose; Animal science; Chemistry; Linoleic acid; Fatty acid; Polyunsaturated fatty acid; Food science; Biology; Biochemistry","score_opus":0.11356155298636267,"score_gpt":0.31278998919871875,"score_spread":0.19922843621235609,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2149972403","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":[0.999587,0.00014733568,0.000052642783,0.00001252383,0.000002782037,0.000003361408,0.00005940808,0.0000026367118,0.0001324087],"genre_scores_gemma":[0.99815315,0.00018122993,0.0002561835,0.000036261714,0.0000064209685,0.00002022139,0.00019485009,0.000007441552,0.0011441457],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.9998864,0.000026997326,0.0000064578344,0.000028063516,0.000018393763,0.00003378807],"domain_scores_gemma":[0.9997693,0.000060376387,0.000039472812,0.000011351875,0.00003664703,0.00008298073],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0001911577,0.00019528887,0.00020315155,0.00026441627,0.0001401856,0.00024942675,0.0001584962,0.00018757803,0.0008590074],"category_scores_gemma":[0.00034973604,0.00016081792,0.00017312451,0.000121955185,0.00028827533,0.00023410501,0.00017123895,0.00028664875,0.0001562588],"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":[0.010668649,0.00020953623,0.007665314,0.00005771442,0.000029929572,0.000119925455,0.0002045395,0.00006114845,0.9779952,0.00002537136,0.000053068306,0.0029094846],"study_design_scores_gemma":[0.00011883698,0.009519188,0.24905118,0.000032875352,0.00022934777,0.00029125574,0.0006327925,0.0013223175,0.73696357,0.00006902206,0.0017275662,0.0000419384],"about_ca_topic_score_codex":0.0024014143,"about_ca_topic_score_gemma":0.0032226911,"teacher_disagreement_score":0.0024014143,"about_ca_system_score_codex":0.0002746319,"about_ca_system_score_gemma":0.00022525607,"threshold_uncertainty_score":0.0047748685},"labels":[],"label_agreement":null},{"id":"W2150367892","doi":"10.5539/jfr.v3n6p168","title":"Physicochemical Characteristics of Yam Bean (Pachyrhizus erosus) Seed Proteins","year":2014,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":4,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Chemistry; Food science; Globulin; Emulsion; Plant protein; Biochemistry; Biology","score_opus":0.07244117655628188,"score_gpt":0.30878487034506785,"score_spread":0.23634369378878597,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2150367892","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":[0.99855953,0.00044251682,0.00047506462,0.000014696087,0.0000023568045,0.0000036834765,0.00018956755,0.000006734586,0.00030588394],"genre_scores_gemma":[0.9974022,0.0001979285,0.0011361114,0.000026080545,0.000003187686,0.000006081105,0.00057183683,0.000009117022,0.0006474588],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99992216,0.000016230419,0.000008361272,0.00001966126,0.000018558114,0.000015011558],"domain_scores_gemma":[0.9998745,0.000017230657,0.00004270025,0.000006013778,0.00002842587,0.000031172436],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00011771743,0.00021570001,0.0001678279,0.00031187458,0.00012495207,0.00019183842,0.000068116686,0.00014986827,0.00044320367],"category_scores_gemma":[0.00015221637,0.00009009206,0.0001914722,0.0002515259,0.00009785742,0.00015535596,0.00008639784,0.00018040382,0.00012817711],"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":[0.00009565951,0.000011156208,0.0023437026,0.000046296176,0.0000099792205,0.00006170372,0.00003366921,0.000030225327,0.99615127,0.000014233576,0.000012724834,0.0011893569],"study_design_scores_gemma":[0.000012620645,0.00074964104,0.49308625,0.000018031442,0.00008234091,0.001583574,0.00039459346,0.0011433882,0.5001656,0.00006167943,0.002678249,0.00002395044],"about_ca_topic_score_codex":0.0013613014,"about_ca_topic_score_gemma":0.0021269307,"teacher_disagreement_score":0.0013613014,"about_ca_system_score_codex":0.00009287949,"about_ca_system_score_gemma":0.00008911669,"threshold_uncertainty_score":0.0027067661},"labels":[],"label_agreement":null},{"id":"W2151000820","doi":"10.5539/jfr.v3n4p33","title":"Antioxidant Properties of Experimental Wholegrain Pastas Made With Different Cereals","year":2014,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Food composition and properties","field":"Nursing","cited_by":8,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Food science; Chemistry; Antioxidant; Polyphenol; Ingredient; Antioxidant capacity; Dietary fiber; Biochemistry","score_opus":0.08991025752001926,"score_gpt":0.3348947528315707,"score_spread":0.24498449531155148,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2151000820","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":[0.9980732,0.0009245499,0.0003024712,0.000016350485,0.000022286124,0.00001613094,0.00025843838,0.000011098736,0.00037554398],"genre_scores_gemma":[0.99393433,0.00078108214,0.0019841248,0.000048857848,0.000016103022,0.00002552006,0.0008937737,0.000020433656,0.0022957413],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998536,0.000022810638,0.000020747782,0.000044233366,0.000034524168,0.00002398893],"domain_scores_gemma":[0.99966574,0.000054914504,0.00008719571,0.000043680397,0.00005980877,0.00008856613],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00026074023,0.00070717884,0.00037243665,0.00054647855,0.00016763483,0.0002409179,0.0001920628,0.00029911488,0.001009886],"category_scores_gemma":[0.00023894827,0.000182161,0.00035482482,0.0005740851,0.0002556106,0.000244439,0.00021341455,0.0006515303,0.00013128793],"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":[0.0015340967,0.0003861247,0.0006014015,0.00010522356,0.000048133385,0.000054693846,0.00004459378,0.00013553831,0.9951439,0.000042077245,0.000028019409,0.0018761072],"study_design_scores_gemma":[0.00012389872,0.010594044,0.047900274,0.000064813714,0.00027639914,0.00028737923,0.000121569065,0.0007663464,0.93660426,0.00007141199,0.0031548229,0.00003470155],"about_ca_topic_score_codex":0.0012508145,"about_ca_topic_score_gemma":0.0013025705,"teacher_disagreement_score":0.0012508145,"about_ca_system_score_codex":0.0002378681,"about_ca_system_score_gemma":0.00017836942,"threshold_uncertainty_score":0.0033783913},"labels":[],"label_agreement":null},{"id":"W2151429361","doi":"10.5539/jfr.v3n6p156","title":"Determination of Aspartame Levels in Soft Drinks Consumed in Ankara, Turkey","year":2014,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Biochemical Analysis and Sensing Techniques","field":"Nursing","cited_by":3,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Aspartame; Food science; Chemistry; Soft drink; Artificial Sweetener; Sugar","score_opus":0.09826862930386032,"score_gpt":0.39299339462696936,"score_spread":0.29472476532310904,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2151429361","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":[0.99544203,0.0023464786,0.0002847419,0.00003447643,0.000027131975,0.00003060496,0.00051933195,0.000014796358,0.0013002922],"genre_scores_gemma":[0.99422556,0.0012867908,0.0021682428,0.000116404444,0.0000128633055,0.000031485197,0.00069793797,0.000008453792,0.0014521825],"study_design_codex":"observational","study_design_gemma":"observational","domain_scores_codex":[0.9994123,0.00012296661,0.00007738569,0.000101438214,0.00024733756,0.000038513135],"domain_scores_gemma":[0.9997012,0.000036092762,0.00011149663,0.000009953349,0.0001152673,0.000025951336],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00031792923,0.00051231135,0.00043071987,0.0010529426,0.00042549724,0.00076925626,0.00022040495,0.0004094954,0.0011766169],"category_scores_gemma":[0.0005748974,0.00029368544,0.00029659295,0.0010232272,0.00028055423,0.0002651069,0.00030740967,0.00039151986,0.00026483307],"study_design_candidate":"observational","study_design_consensus":"observational","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0060719717,0.0011436996,0.60372007,0.001881872,0.000681078,0.00212762,0.0030993184,0.0003665003,0.28671303,0.0004093272,0.001695667,0.09208979],"study_design_scores_gemma":[0.00002766489,0.0017696879,0.9604182,0.00013382557,0.0002287215,0.0014448098,0.0022009593,0.0005725085,0.028261138,0.000096836615,0.0047911596,0.00005441058],"about_ca_topic_score_codex":0.0036504099,"about_ca_topic_score_gemma":0.007926628,"teacher_disagreement_score":0.0036504099,"about_ca_system_score_codex":0.0003261897,"about_ca_system_score_gemma":0.00024094938,"threshold_uncertainty_score":0.007258296},"labels":[],"label_agreement":null},{"id":"W2151884993","doi":"10.5539/jfr.v3n5p83","title":"Roselle Calyces Particle Size Effect on the Physicochemical and Phytochemicals Characteristics","year":2014,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Hibiscus Plant Research Studies","field":"Pharmacology, Toxicology and Pharmaceutics","cited_by":33,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Titratable acid; Chemistry; Phytochemical; Particle size; Citric acid; Factorial experiment; Nuclear chemistry; Food science; Mathematics; Biochemistry","score_opus":0.1835733629677308,"score_gpt":0.4995285498785496,"score_spread":0.3159551869108188,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2151884993","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":[0.9955195,0.0014745403,0.00052665075,0.0000508255,0.000021504518,0.00003700064,0.0004310052,0.0000432176,0.0018956626],"genre_scores_gemma":[0.9897961,0.00080949557,0.0022215585,0.0001224886,0.00001707967,0.0000658091,0.0010398669,0.000047092057,0.005880574],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99983144,0.000022669044,0.00001626021,0.00006131362,0.00004682362,0.000021554963],"domain_scores_gemma":[0.99972385,0.000075545766,0.00006248937,0.000026184018,0.00005817422,0.000053761483],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0002234545,0.00041739276,0.00042689664,0.00031118136,0.00015554644,0.00050179043,0.0002035624,0.00020299276,0.0015080057],"category_scores_gemma":[0.00029919358,0.00015962873,0.00041200558,0.000201865,0.0001451378,0.00036748286,0.0002834555,0.0005521004,0.00028682727],"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":[0.0005034378,0.00010440426,0.0006125809,0.00009725349,0.000018687759,0.000054748412,0.000045374523,0.000041454085,0.9951729,0.000043874647,0.00004554026,0.0032596663],"study_design_scores_gemma":[0.000111211695,0.0039008576,0.15278323,0.00006336929,0.00031145863,0.00031810024,0.00027200408,0.001096328,0.82874733,0.00014323536,0.012202451,0.000050295548],"about_ca_topic_score_codex":0.0020665023,"about_ca_topic_score_gemma":0.0025530038,"teacher_disagreement_score":0.0020665023,"about_ca_system_score_codex":0.00023792389,"about_ca_system_score_gemma":0.00015146192,"threshold_uncertainty_score":0.0050447583},"labels":[],"label_agreement":null},{"id":"W2152019793","doi":"10.5539/jfr.v1n4p184","title":"Influence of Glassy or Rubbery State on the Antimicrobial Activity of Chitosan-gelatin Films","year":2012,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Nanocomposite Films for Food Packaging","field":"Materials Science","cited_by":3,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Chitosan; Gelatin; Antimicrobial; Listeria monocytogenes; Materials science; Polymer; Nuclear chemistry; Food science; Chemistry; Bacteria; Organic chemistry; Composite material; Biology","score_opus":0.07115212897561328,"score_gpt":0.35340352092881544,"score_spread":0.28225139195320215,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2152019793","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":[0.99768627,0.0010469944,0.000642079,0.000025016308,0.000006374005,0.000011106066,0.000045527704,0.000012751688,0.000523909],"genre_scores_gemma":[0.9980646,0.00056423724,0.00084408035,0.000018826471,0.000003065293,0.000010398303,0.00004470044,0.000008393438,0.00044164856],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998217,0.00004514321,0.000017319171,0.000039298684,0.000038361286,0.00003815576],"domain_scores_gemma":[0.9996517,0.0001486621,0.00010821083,0.000018033485,0.00003633122,0.000037127942],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00022716809,0.00035656505,0.00017689215,0.00012926903,0.00008418343,0.0003051083,0.00013078826,0.000214676,0.0010499536],"category_scores_gemma":[0.00043437496,0.00018303853,0.00018979069,0.00009654956,0.00024517867,0.00024340244,0.00016339721,0.00034363367,0.00011502679],"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":[0.00004742641,0.00000447186,0.00007788668,0.000034686196,0.000004620866,0.000023917077,0.000017664972,0.000023903262,0.99941945,0.000009089749,0.0000026229307,0.0003342979],"study_design_scores_gemma":[0.0000056980234,0.00032574352,0.0032764296,0.000009451031,0.000019032288,0.000047061407,0.000034090925,0.0002577463,0.9957241,0.000006531141,0.000288899,0.0000053045414],"about_ca_topic_score_codex":0.0007685979,"about_ca_topic_score_gemma":0.0012903559,"teacher_disagreement_score":0.0010499536,"about_ca_system_score_codex":0.00013913581,"about_ca_system_score_gemma":0.00010899582,"threshold_uncertainty_score":0.0035125017},"labels":[],"label_agreement":null},{"id":"W2152101074","doi":"10.5539/jfr.v1n3p169","title":"Evaluation of Some Heavy Metals in Imported Chocolate and Candies Sold in Nigeria","year":2012,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Heavy metals in environment","field":"Environmental Science","cited_by":18,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Heavy metals; Abia; Food and drug administration; Food standards; Chemistry; Food science; Food safety; Environmental chemistry; Mathematics","score_opus":0.14107597393264232,"score_gpt":0.4050394975269025,"score_spread":0.2639635235942602,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2152101074","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":[0.99821436,0.00033460886,0.000089156,0.000017868393,0.00000665517,0.000010625016,0.00015405068,0.0000022011861,0.0011704491],"genre_scores_gemma":[0.99508685,0.00069283287,0.0009794929,0.00006486524,0.0000057366206,0.000012607002,0.0003074524,0.000007683595,0.002842525],"study_design_codex":"observational","study_design_gemma":"observational","domain_scores_codex":[0.9997751,0.000025877329,0.000025799513,0.000049189788,0.00009429665,0.000029814919],"domain_scores_gemma":[0.99977344,0.000028508699,0.00007859683,0.00000888355,0.00009072912,0.000019891691],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00022669836,0.00034187065,0.0002932951,0.0013364843,0.0008581316,0.0008464564,0.00018945601,0.00052341184,0.001101374],"category_scores_gemma":[0.00030116827,0.00030488582,0.00023008446,0.0011161148,0.00040746297,0.00025492327,0.0002715002,0.00034857666,0.0002386327],"study_design_candidate":"observational","study_design_consensus":"observational","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0016741274,0.0005251018,0.7027072,0.001245021,0.00013652256,0.0055604237,0.008825605,0.0002191912,0.25262746,0.0002732233,0.00038177072,0.025824511],"study_design_scores_gemma":[0.000015410491,0.001129689,0.9337409,0.00021945997,0.00012113432,0.0022739617,0.019147014,0.00033974453,0.037609085,0.0000831664,0.0052887257,0.000031736072],"about_ca_topic_score_codex":0.007920143,"about_ca_topic_score_gemma":0.02717834,"teacher_disagreement_score":0.007920143,"about_ca_system_score_codex":0.0003140593,"about_ca_system_score_gemma":0.0002610977,"threshold_uncertainty_score":0.015748084},"labels":[],"label_agreement":null},{"id":"W2153169744","doi":"10.5539/jfr.v2n4p1","title":"Sensory and Textural Evaluation of Gluten-Free Bread Substituted With Amaranth and Montina™ Flour","year":2013,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Celiac Disease Research and Management","field":"Medicine","cited_by":16,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"University of Central Missouri","keywords":"Amaranth; Food science; Gluten; Gluten free; Population; Flavor; Mathematics; Medicine; Biology","score_opus":0.10058146329449115,"score_gpt":0.3841852168850693,"score_spread":0.28360375359057816,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2153169744","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":[0.9994622,0.00010712114,0.00023014596,0.0000050249655,0.000003258688,0.000010989422,0.00004769474,0.000002979108,0.00013065996],"genre_scores_gemma":[0.9981244,0.00011536901,0.0011313239,0.000026683854,0.0000026055075,0.0000140067705,0.00019772153,0.000005959199,0.00038187153],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.99969196,0.00007499651,0.000027017082,0.0000573662,0.00012297426,0.000025645699],"domain_scores_gemma":[0.999749,0.000050720013,0.00006672299,0.000018458904,0.000069491456,0.000045554967],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00044164702,0.0003099606,0.00026105414,0.00029088516,0.00015765138,0.00029014648,0.00016805704,0.00022480593,0.00091878034],"category_scores_gemma":[0.00045979547,0.00014348693,0.0003334399,0.00026478586,0.00020960512,0.000228535,0.00029700267,0.00033454638,0.00009408451],"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":[0.002601378,0.00032809924,0.0062430296,0.00020481489,0.000074173586,0.000115925424,0.00020004535,0.00011916661,0.98473454,0.00002765692,0.000039992898,0.0053111413],"study_design_scores_gemma":[0.00031326181,0.023843005,0.44630176,0.00006490898,0.00044505415,0.0009947311,0.0013330664,0.0016720525,0.5227964,0.000080106955,0.0020893284,0.00006635618],"about_ca_topic_score_codex":0.0009730152,"about_ca_topic_score_gemma":0.0018289883,"teacher_disagreement_score":0.0009730152,"about_ca_system_score_codex":0.00012015217,"about_ca_system_score_gemma":0.00007889489,"threshold_uncertainty_score":0.0030736327},"labels":[],"label_agreement":null},{"id":"W2154427353","doi":"10.5539/jfr.v2n4p81","title":"Soyasaponin I, III, and Soyasapogenol B Inhibit Proliferation and Modulate PKC Expression in Caco-2 Human Colon Cancer Cells","year":2013,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Phytoestrogen effects and research","field":"Medicine","cited_by":11,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"Office of Experimental Program to Stimulate Competitive Research; University of Arkansas; National Science Foundation","keywords":"Protein kinase C; Caco-2; Cell growth; Chemistry; Aglycone; Cell; Cell culture; Lipophilicity; Biochemistry; Molecular biology; Kinase; Glycoside; Biology; Stereochemistry","score_opus":0.05775796420786905,"score_gpt":0.39029286868407354,"score_spread":0.3325349044762045,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2154427353","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":[0.9952992,0.002728956,0.00055074354,0.000078710604,0.00002827748,0.000025891031,0.00019511295,0.000026748361,0.0010664408],"genre_scores_gemma":[0.9939744,0.0025368275,0.0011596995,0.00007324383,0.000015082981,0.00004107748,0.00045812505,0.000006648944,0.0017349458],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999502,0.000011416275,0.0000060020056,0.0000071534487,0.000010507952,0.000014865991],"domain_scores_gemma":[0.99994755,0.0000106711095,0.000012269494,0.0000059174417,0.000007314944,0.000016338769],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00005846635,0.00026418874,0.0001616848,0.00016953744,0.0000726679,0.000109477376,0.000069902424,0.00016569828,0.0008183019],"category_scores_gemma":[0.00008088183,0.000100106765,0.0002032986,0.00016253495,0.000115032046,0.00008419685,0.00009220519,0.00034832105,0.00023189437],"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":[0.000359738,0.000075439064,0.00015708822,0.000044574634,0.0000058542005,0.00003278491,0.000010862856,0.000034129687,0.99807954,0.000012269814,0.00003228894,0.0011553783],"study_design_scores_gemma":[0.00011047309,0.0030928818,0.019294169,0.000016100335,0.00003467158,0.00022171989,0.000087908826,0.0008522053,0.9737325,0.000031167234,0.0025206776,0.000005522111],"about_ca_topic_score_codex":0.00096217496,"about_ca_topic_score_gemma":0.0017736726,"teacher_disagreement_score":0.00096217496,"about_ca_system_score_codex":0.000103870654,"about_ca_system_score_gemma":0.00018822067,"threshold_uncertainty_score":0.0027375221},"labels":[],"label_agreement":null},{"id":"W2154688819","doi":"10.5539/jfr.v3n6p124","title":"Effect of Fermented Winery By-Product Supplemented Rations on the Temperament and Meat Quality of Angus-Hereford X Steers During Feeding in a British Columbia Feedlot","year":2014,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Meat and Animal Product Quality","field":"Agricultural and Biological Sciences","cited_by":6,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":true,"ca_institutions":"Agriculture and Agri-Food Canada; Thompson Rivers University","funders":"","keywords":"Feedlot; Animal science; Beef cattle; Winery; Food science; Tenderness; Biology; Chemistry; Wine","score_opus":0.07153197986289109,"score_gpt":0.33803191142489697,"score_spread":0.2664999315620059,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2154688819","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":[0.9998462,0.000019664434,0.000009916446,0.0000061068404,0.0000011152205,0.00000475623,0.000023960538,0.0000016285491,0.00008664357],"genre_scores_gemma":[0.99779224,0.00007194034,0.00025164563,0.00003645244,0.0000019523675,0.00001590375,0.00016186683,0.0000055845094,0.0016625499],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.9997583,0.000049046277,0.000011604759,0.00006293104,0.00005337497,0.00006479594],"domain_scores_gemma":[0.9995968,0.00003460953,0.00007731086,0.000016617796,0.00007190492,0.00020284431],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00020948824,0.00036387873,0.000375137,0.00022597262,0.0007426293,0.00058682857,0.00033922674,0.00024952713,0.0008652936],"category_scores_gemma":[0.0003382483,0.00027283424,0.00017407082,0.00019308132,0.00036531285,0.00014833552,0.0002447977,0.0005399346,0.00018351176],"study_design_candidate":"observational","study_design_consensus":null,"about_ca_topic_candidate":true,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.048707034,0.0051723393,0.10292048,0.0001591262,0.00032317181,0.00050443667,0.0019257815,0.00046023112,0.8164973,0.00004032517,0.00056327344,0.022726413],"study_design_scores_gemma":[0.00019180775,0.019920943,0.9252673,0.000029190442,0.00018260512,0.00012723029,0.0019911365,0.0011226006,0.04981427,0.000020828391,0.0012906558,0.000041529984],"about_ca_topic_score_codex":0.20582546,"about_ca_topic_score_gemma":0.5067145,"teacher_disagreement_score":0.79417455,"about_ca_system_score_codex":0.0024092773,"about_ca_system_score_gemma":0.001260104,"threshold_uncertainty_score":0.40925485},"labels":[],"label_agreement":null},{"id":"W2154739382","doi":"10.5539/jfr.v1n3p92","title":"Assessment of Mycotoxins in Edible Tree Borne Oil Seeds (TBOS)","year":2012,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Mycotoxins in Agriculture and Food","field":"Agricultural and Biological Sciences","cited_by":4,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"Department of Science and Technology, Ministry of Science and Technology, India","keywords":"Penicillium citrinum; Mycotoxin; Aflatoxin; Aspergillus flavus; Biology; Food science; Fumonisin B1; Botany; Horticulture; Animal science","score_opus":0.08631182880716248,"score_gpt":0.35898796370813585,"score_spread":0.27267613490097337,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2154739382","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":[0.9965275,0.000518412,0.0010074517,0.000012944266,0.0000072291123,0.000033342036,0.0006659583,0.000018411007,0.0012087623],"genre_scores_gemma":[0.9859341,0.00091053935,0.0047426573,0.00003896654,0.000006076709,0.00005657208,0.0017697864,0.000016648775,0.0065245256],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.9999199,0.000008643847,0.000007208462,0.00001884117,0.000032630618,0.00001278182],"domain_scores_gemma":[0.9998615,0.000020451871,0.000044045555,0.000007174416,0.000040431347,0.000026356945],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00010854721,0.00024808955,0.00012406755,0.00038431791,0.00009845374,0.00015042376,0.00007900247,0.00016725149,0.0007512018],"category_scores_gemma":[0.000110913774,0.0000932846,0.00016923477,0.000388735,0.00010565099,0.00013698853,0.00012156669,0.00023842278,0.00018803177],"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":[0.00008064331,0.000017450853,0.0011960096,0.000023832139,0.0000030710223,0.000042786145,0.000013718719,0.00002021969,0.9976496,0.00000819866,0.0000059929157,0.00093852996],"study_design_scores_gemma":[0.000007282875,0.0018077898,0.096849024,0.000016454464,0.000043958313,0.00030627227,0.00011347377,0.00030669753,0.8988903,0.00003252303,0.0016192741,0.0000069693715],"about_ca_topic_score_codex":0.001016215,"about_ca_topic_score_gemma":0.002092419,"teacher_disagreement_score":0.001016215,"about_ca_system_score_codex":0.00011349652,"about_ca_system_score_gemma":0.00012036707,"threshold_uncertainty_score":0.0025129914},"labels":[],"label_agreement":null},{"id":"W2155086558","doi":"10.5539/jfr.v1n3p8","title":"Non-wood Forest Products Based on Extractives - A New Opportunity for the Canadian Forest Industry Part 1: Hardwood Forest Species","year":2012,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Natural product bioactivities and synthesis","field":"Biochemistry, Genetics and Molecular Biology","cited_by":38,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":true,"ca_institutions":"GLS Industries (Canada); Université Laval","funders":"","keywords":"Forest industry; Hardwood; Taiga; Biomass (ecology); Forest ecology; Agroforestry; Business; Environmental science; Forestry; Ecology; Geography; Biology; Ecosystem","score_opus":0.13948572880697285,"score_gpt":0.342040839980652,"score_spread":0.20255511117367914,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2155086558","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":[0.41583148,0.22444806,0.007584247,0.010042487,0.00069375196,0.00039621565,0.0037297609,0.00021050624,0.33706358],"genre_scores_gemma":[0.6581735,0.16236192,0.013428367,0.00192959,0.00013485858,0.00007183628,0.0016349815,0.00006786433,0.16219701],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.9997961,0.000010869478,0.000005819876,0.000018810635,0.000119135206,0.00004922437],"domain_scores_gemma":[0.99987125,0.000016428921,0.000013559273,0.0000058457244,0.00006701214,0.00002584322],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00024281739,0.00035030916,0.00023435916,0.00093887426,0.001908889,0.0013826084,0.0003559374,0.00035042307,0.010122851],"category_scores_gemma":[0.00017564975,0.00010628496,0.00023410993,0.0015833231,0.00084311096,0.00055590976,0.00038747926,0.00047115597,0.0004769051],"study_design_candidate":"not_applicable","study_design_consensus":null,"about_ca_topic_candidate":true,"about_ca_topic_consensus":true,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00041578562,0.0003009086,0.010778064,0.0038431613,0.00004535296,0.0016032846,0.002658168,0.00058907625,0.2503388,0.020601284,0.030013617,0.6788124],"study_design_scores_gemma":[0.000024875922,0.00035617405,0.08882474,0.00074358244,0.00011088494,0.0013865582,0.0046218233,0.0002857785,0.0750538,0.0028984025,0.825605,0.000088444474],"about_ca_topic_score_codex":0.6942789,"about_ca_topic_score_gemma":0.95325166,"teacher_disagreement_score":0.3057211,"about_ca_system_score_codex":0.0061903433,"about_ca_system_score_gemma":0.011683232,"threshold_uncertainty_score":0.6150431},"labels":[],"label_agreement":null},{"id":"W2155667682","doi":"10.5539/jfr.v1n3p257","title":"The Inhibition of Uric Acid Formation Catalyzed by Xanthine Oxidase Properties of the Alkyl Caffeates and Cardol","year":2012,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Gout, Hyperuricemia, Uric Acid","field":"Medicine","cited_by":12,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Xanthine oxidase; Uric acid; Alkyl; Chemistry; Xanthine; Oxidase test; Catalysis; Biochemistry; Stereochemistry; Enzyme; Medicinal chemistry; Organic chemistry","score_opus":0.06015446205793203,"score_gpt":0.313760920672931,"score_spread":0.253606458614999,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2155667682","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":[0.9799539,0.013023361,0.003947421,0.0001037613,0.00005287583,0.000068586734,0.00016120228,0.000026980717,0.0026618426],"genre_scores_gemma":[0.9930074,0.0028494273,0.002347436,0.000064475746,0.000021078764,0.000021675158,0.00017180172,0.0000065536287,0.0015100605],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999238,0.000016431666,0.00000585607,0.0000126039795,0.000019064413,0.0000222362],"domain_scores_gemma":[0.99992406,0.000010630636,0.000022615215,0.000008001744,0.000015360778,0.000019311155],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0001508987,0.0004471773,0.000225626,0.00021599616,0.00012878932,0.00016305139,0.0001567112,0.0002228205,0.00093877764],"category_scores_gemma":[0.00015225224,0.0001016658,0.00029326908,0.00015505317,0.000213102,0.00030590722,0.00014504552,0.00037090442,0.0001314613],"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":[0.00018248227,0.000037013113,0.00027428157,0.00013819194,0.000015809876,0.00005890625,0.000013465123,0.000054313736,0.9944372,0.00013374072,0.000020120151,0.004634483],"study_design_scores_gemma":[0.00001548514,0.000788955,0.0040162527,0.000008104101,0.000032643497,0.000105268315,0.000008982416,0.00018122955,0.9925327,0.000040459654,0.002264324,0.0000055435885],"about_ca_topic_score_codex":0.0007674434,"about_ca_topic_score_gemma":0.0015658932,"teacher_disagreement_score":0.00093877764,"about_ca_system_score_codex":0.0001189943,"about_ca_system_score_gemma":0.00020234329,"threshold_uncertainty_score":0.0031405091},"labels":[],"label_agreement":null},{"id":"W2155740690","doi":"10.5539/jfr.v1n1p286","title":"Global Food Crisis: Public Capital Expenditure and Agricultural Output in Nigeria","year":2012,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Fiscal Policy and Economic Growth","field":"Economics, Econometrics and Finance","cited_by":7,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Agriculture; Poverty; Economics; Agricultural economics; Government (linguistics); Capital expenditure; Public expenditure; Government expenditure; Economic growth; Unit (ring theory); Food security; Development economics; Capital (architecture); Business; Geography; Finance; Macroeconomics; Public finance","score_opus":0.10947872378888755,"score_gpt":0.3028651760373326,"score_spread":0.19338645224844503,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2155740690","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":[0.99631506,0.00044453735,0.00003764981,0.00047539364,0.0000067144197,0.000003148285,0.00035720144,0.000001950524,0.0023583288],"genre_scores_gemma":[0.99886876,0.00038598073,0.000014186275,0.000020303467,0.000005634081,0.0000023110847,0.00023751592,9.89066e-7,0.0004642856],"study_design_codex":"observational","study_design_gemma":"observational","domain_scores_codex":[0.999899,0.000022779586,0.0000094382885,0.000012513436,0.000016076076,0.000040197876],"domain_scores_gemma":[0.99906963,0.00025480497,0.00046607692,0.000015487803,0.00008247045,0.000111652655],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00032119852,0.0001505878,0.00017389099,0.0006273294,0.0002152901,0.0011736159,0.0001188988,0.00040664518,0.0019030545],"category_scores_gemma":[0.0013795806,0.000086698165,0.00012944148,0.0013115465,0.0003438393,0.00075644074,0.00051592226,0.00062732794,0.0002227916],"study_design_candidate":"observational","study_design_consensus":"observational","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00021116949,0.00009531044,0.98801905,0.000049418824,0.000024086557,0.0006541189,0.0005129943,0.0022007732,0.00032471115,0.0017494933,0.0009455114,0.005213395],"study_design_scores_gemma":[0.000007878206,0.000053909956,0.99179345,0.00005429046,0.000018711928,0.00024773783,0.0024576175,0.0027056905,0.0002952038,0.0007482348,0.00161078,0.0000064126925],"about_ca_topic_score_codex":0.012736395,"about_ca_topic_score_gemma":0.014114046,"teacher_disagreement_score":0.012736395,"about_ca_system_score_codex":0.00083861046,"about_ca_system_score_gemma":0.00056443014,"threshold_uncertainty_score":0.025324464},"labels":[],"label_agreement":null},{"id":"W2155745695","doi":"10.5539/jfr.v3n1p39","title":"The Brazilian Way to Consume acai: Do guarana Extract and Sugar Concentrations Influence on Acceptance?","year":2013,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Sensory Analysis and Statistical Methods","field":"Agricultural and Biological Sciences","cited_by":2,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Flavor; Mathematics; Food science; Sugar; Response surface methodology; Biotechnology; Chemistry; Biology; Statistics","score_opus":0.09515603406226394,"score_gpt":0.3906871293557212,"score_spread":0.2955310952934572,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2155745695","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":[0.99726,0.0005372105,0.00016702247,0.00016556458,0.000012203048,0.000019431118,0.00006128279,0.000004467571,0.0017727482],"genre_scores_gemma":[0.99754566,0.0007232811,0.00043976677,0.00010793797,0.0000067198607,0.000027007687,0.00007696783,0.00000636055,0.0010661678],"study_design_codex":"observational","study_design_gemma":"observational","domain_scores_codex":[0.9997881,0.00006306353,0.000009517556,0.00005671543,0.000045426423,0.00003722931],"domain_scores_gemma":[0.9996525,0.0001203248,0.0001143442,0.000023047303,0.000056815952,0.000032819295],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0003896213,0.00029718535,0.00037692953,0.00023822056,0.00025311028,0.0007607982,0.00015818549,0.00028731802,0.0027808838],"category_scores_gemma":[0.0012662382,0.00020267443,0.00038342865,0.0003627192,0.0004386312,0.00030765214,0.0002563403,0.0003920461,0.00024882628],"study_design_candidate":"observational","study_design_consensus":"observational","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.010350137,0.006465287,0.53417224,0.001964448,0.0005044052,0.0009684159,0.012080818,0.00041115345,0.21094912,0.0025751027,0.0011703862,0.21838856],"study_design_scores_gemma":[0.000092584145,0.0059977304,0.964618,0.00014686912,0.00035872232,0.00033827414,0.006608039,0.0010179771,0.011298766,0.0007337746,0.008735657,0.000053616357],"about_ca_topic_score_codex":0.009792315,"about_ca_topic_score_gemma":0.01733135,"teacher_disagreement_score":0.009792315,"about_ca_system_score_codex":0.00029832398,"about_ca_system_score_gemma":0.00035457307,"threshold_uncertainty_score":0.019470632},"labels":[],"label_agreement":null},{"id":"W2155807540","doi":"10.5539/jfr.v2n2p70","title":"Metal Concentration in Commonly Used Medicinal Herbs and Infusion by Lebanese Population: Health Impact","year":2013,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Heavy Metals in Plants","field":"Chemistry","cited_by":34,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Chemistry; Metal; Medicinal herbs; Heavy metals; Population; Animal science; Nuclear chemistry; Traditional medicine; Metallurgy; Environmental chemistry; Medicine; Materials science; Biology","score_opus":0.07711501801696524,"score_gpt":0.41844722819137387,"score_spread":0.3413322101744086,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2155807540","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":[0.9980909,0.0006729619,0.000023212733,0.00009694145,0.0000034493205,0.0000027886047,0.0003089714,0.0000025788754,0.0007981711],"genre_scores_gemma":[0.99841356,0.00065841764,0.000048807593,0.00004321537,0.000007284301,0.0000030167446,0.00016015486,9.434675e-7,0.00066455506],"study_design_codex":"observational","study_design_gemma":"observational","domain_scores_codex":[0.999881,0.000028468026,0.000011818154,0.000024305957,0.00002574635,0.000028597713],"domain_scores_gemma":[0.9998641,0.000013980921,0.000058722377,0.000005384874,0.00003625977,0.000021556614],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00017684493,0.00017922866,0.00013742839,0.0006701825,0.00029146063,0.00041215424,0.00012764666,0.00020647445,0.0018301724],"category_scores_gemma":[0.0002701833,0.00010608053,0.00018153439,0.0007740562,0.00020503679,0.00019662704,0.00028554734,0.00016482733,0.00017571138],"study_design_candidate":"observational","study_design_consensus":"observational","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00013593721,0.00004865339,0.98584753,0.000064357795,0.000045159835,0.00043284346,0.00057085697,0.000041507363,0.0030715424,0.00006389741,0.00022110686,0.009456655],"study_design_scores_gemma":[0.000002387133,0.00011253878,0.9970861,0.000016635255,0.000025460668,0.000327119,0.0012653348,0.00007831607,0.00022959049,0.000033225722,0.0008198431,0.000003583819],"about_ca_topic_score_codex":0.018926477,"about_ca_topic_score_gemma":0.024223458,"teacher_disagreement_score":0.018926477,"about_ca_system_score_codex":0.0004233501,"about_ca_system_score_gemma":0.0002622046,"threshold_uncertainty_score":0.037632585},"labels":[],"label_agreement":null},{"id":"W2157189366","doi":"10.5539/jfr.v3n6p188","title":"Soybean Seed Coats: A Source of Ingredients for Potential Human Health Benefits-A Review of the Literature","year":2014,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Soybean genetics and cultivation","field":"Agricultural and Biological Sciences","cited_by":12,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"Agricultural Marketing Service","keywords":"Bushel; Health benefits; Soybean oil; Human health; Food science; Obesity; Biology; Biotechnology; Horticulture; Agronomy; Medicine; Traditional medicine; Environmental health","score_opus":0.06701938381230176,"score_gpt":0.3358465052192378,"score_spread":0.26882712140693604,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2157189366","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":[0.00026999475,0.9992914,0.00003914811,0.00009188491,0.000028807623,0.00000200305,0.000015633377,0.0000018837221,0.00025922185],"genre_scores_gemma":[0.0016987274,0.9978551,0.00012238443,0.00008275988,0.00003959658,0.000002825138,0.000023974293,7.6993393e-7,0.00017376927],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.99981517,0.000025767695,0.000038191585,0.00004085961,0.00006831912,0.00001184929],"domain_scores_gemma":[0.9994516,0.00027928164,0.00012446714,0.000008670686,0.0001078233,0.000028135493],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0005336328,0.00062344887,0.001094238,0.0034330038,0.00024393655,0.0009654877,0.00039357974,0.00078718126,0.0022253033],"category_scores_gemma":[0.0006541995,0.00029252964,0.00052726304,0.0032421488,0.00029710037,0.0011946834,0.00042354365,0.00063819194,0.00082646153],"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":[0.00015057063,0.000113251575,0.0009136346,0.06351656,0.00019374091,0.00039845303,0.00012806556,0.00026426848,0.005607702,0.0010668266,0.008514616,0.9191323],"study_design_scores_gemma":[0.00003922192,0.00056362397,0.012287169,0.03694784,0.001043139,0.004061709,0.0006554431,0.0002796852,0.0041152113,0.002173872,0.93775517,0.00007799615],"about_ca_topic_score_codex":0.0020221332,"about_ca_topic_score_gemma":0.004111436,"teacher_disagreement_score":0.0034330038,"about_ca_system_score_codex":0.0003683067,"about_ca_system_score_gemma":0.0007541109,"threshold_uncertainty_score":0.0074443817},"labels":[],"label_agreement":null},{"id":"W2157227166","doi":"10.5539/jfr.v1n1p68","title":"The Experiences of Elderly People Living at Home Related to Their Receiving Meals Distributed by a Municipality in Sweden","year":2012,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Geriatric Care and Nursing Homes","field":"Health Professions","cited_by":18,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"Högskolan Kristianstad","keywords":"Loneliness; Gratitude; Feeling; Gerontology; Dependency (UML); Taxis; Qualitative research; Elderly people; Psychology; Medicine; Social psychology; Sociology; Engineering","score_opus":0.12813773818657148,"score_gpt":0.4687088768929884,"score_spread":0.3405711387064169,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2157227166","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":[0.9984762,0.00040647126,0.000053231135,0.0002054398,0.000015493091,0.0000051471866,0.000011716165,0.000002752648,0.00082353066],"genre_scores_gemma":[0.9988028,0.0003995978,0.00006891905,0.00012209258,0.000010648855,0.00000914558,0.000012977978,0.0000027255646,0.0005712157],"study_design_codex":"qualitative","study_design_gemma":"qualitative","domain_scores_codex":[0.9983949,0.0010532923,0.0000779388,0.0000672095,0.00012192033,0.00028470546],"domain_scores_gemma":[0.9977876,0.0008807253,0.00054192264,0.00007219285,0.00019930613,0.00051818613],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0016633566,0.00044188328,0.0006811812,0.00064567354,0.0049227257,0.0025733404,0.0006006566,0.0010864725,0.0011608497],"category_scores_gemma":[0.0031476156,0.00038953443,0.00041531835,0.0007432357,0.0038487383,0.00165622,0.0034250212,0.0013854284,0.00018457731],"study_design_candidate":"qualitative","study_design_consensus":"qualitative","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00009662819,0.000042102718,0.013957414,0.00013008871,0.000021283375,0.0017782521,0.98011166,0.00002614831,0.00065770047,0.00016577193,0.00035478908,0.0026581525],"study_design_scores_gemma":[0.000002165607,0.000088476925,0.011061208,0.000054009448,0.000011359193,0.0004964474,0.9866354,0.000009986724,0.00007103126,0.000036861784,0.0015231464,0.000009908912],"about_ca_topic_score_codex":0.008300052,"about_ca_topic_score_gemma":0.01922456,"teacher_disagreement_score":0.008300052,"about_ca_system_score_codex":0.0015781334,"about_ca_system_score_gemma":0.0013160375,"threshold_uncertainty_score":0.016503513},"labels":[],"label_agreement":null},{"id":"W2157439849","doi":"10.5539/jfr.v1n1p277","title":"Dietary Intake of Vitamins and Minerals in Adolescent Sprint Athletes: A Three Year Follow-up Study","year":2012,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Muscle metabolism and nutrition","field":"Biochemistry, Genetics and Molecular Biology","cited_by":5,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Micronutrient; Sprint; Athletes; Medicine; Anthropometry; Vitamin; Environmental health; Physical therapy; Endocrinology; Internal medicine","score_opus":0.1014841558782901,"score_gpt":0.359144189801457,"score_spread":0.25766003392316694,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2157439849","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":[0.9994754,0.00012388191,0.000038640028,0.000017091228,0.000004855467,0.000009962059,0.000111043744,0.0000036303466,0.0002155106],"genre_scores_gemma":[0.99875784,0.000111018,0.00007699554,0.00002927942,0.0000063025977,0.00001829066,0.00036368886,0.0000027193305,0.0006339097],"study_design_codex":"observational","study_design_gemma":"observational","domain_scores_codex":[0.9997197,0.00004324067,0.000031579122,0.000054261203,0.00006674917,0.00008447949],"domain_scores_gemma":[0.9992847,0.000059126873,0.00017931029,0.00004877616,0.0001983694,0.0002298169],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00049963885,0.00034379077,0.00061636063,0.0008380844,0.00085098774,0.00053951767,0.00022268415,0.00068178907,0.00084239984],"category_scores_gemma":[0.0007654852,0.00030179604,0.00074205373,0.00057516707,0.00021009252,0.00042623346,0.00040538883,0.0008178712,0.00037954876],"study_design_candidate":"observational","study_design_consensus":"observational","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00039489727,0.0005016717,0.99264586,0.000018202634,0.00009839595,0.00040969253,0.00060713163,0.000039594295,0.0011253917,0.000007224575,0.0000936496,0.004058367],"study_design_scores_gemma":[0.000007174878,0.00066089915,0.9984774,0.0000040156783,0.000043036747,0.00018478454,0.00025343432,0.00004237846,0.0001241843,0.000005723329,0.00019281388,0.0000042477],"about_ca_topic_score_codex":0.010073668,"about_ca_topic_score_gemma":0.010653671,"teacher_disagreement_score":0.010073668,"about_ca_system_score_codex":0.00029001426,"about_ca_system_score_gemma":0.00027871307,"threshold_uncertainty_score":0.020030081},"labels":[],"label_agreement":null},{"id":"W2158437764","doi":"10.5539/jfr.v3n2p82","title":"Physicochemical, Cooking Characteristics and Textural Properties of TOX 3145 Milled Rice","year":2014,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Food composition and properties","field":"Nursing","cited_by":25,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"McGill University","funders":"","keywords":"Lightness; Food science; Amylose; Chemistry; Mathematics; Starch; Physics","score_opus":0.07641316633859295,"score_gpt":0.3240008838021003,"score_spread":0.24758771746350733,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2158437764","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":[0.9995958,0.000048743354,0.00012603769,0.0000034927332,9.200524e-7,0.0000028074828,0.000110044486,0.000001950934,0.00011019182],"genre_scores_gemma":[0.9982526,0.00007371469,0.0006619295,0.000010845929,0.0000012769387,0.0000051557504,0.00036222348,0.000004103144,0.0006281523],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.999941,0.000010826088,0.0000065991626,0.00001653441,0.000014838136,0.000010356544],"domain_scores_gemma":[0.99986315,0.000030661802,0.00005470485,0.000008092794,0.000025777681,0.000017599887],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00015970515,0.0003657837,0.0001804045,0.00038645742,0.0001208796,0.0003003571,0.00006569878,0.0001241337,0.0007604325],"category_scores_gemma":[0.0001778862,0.00010298991,0.00019551598,0.00041264173,0.00015263511,0.00013171765,0.00010937804,0.00016348029,0.000111677786],"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":[0.00068906567,0.00006722636,0.042756956,0.000110777306,0.00002557723,0.00028300253,0.00019442041,0.00018998406,0.95083,0.000031296186,0.000034289205,0.004787401],"study_design_scores_gemma":[0.000010676762,0.0014184114,0.87881184,0.000013616928,0.00006636909,0.0004821699,0.00044356816,0.00046827373,0.11750285,0.000025581221,0.00074223743,0.000014386705],"about_ca_topic_score_codex":0.0017249705,"about_ca_topic_score_gemma":0.003406342,"teacher_disagreement_score":0.0017249705,"about_ca_system_score_codex":0.00014777335,"about_ca_system_score_gemma":0.000068107016,"threshold_uncertainty_score":0.00342983},"labels":[],"label_agreement":null},{"id":"W2158671411","doi":"10.5539/jfr.v3n4p51","title":"Microwave and Ultrasound-Assisted Extraction of Capsaicinoids From Chili Peppers (Capsicum annuum L.) in Flavored Olive Oil","year":2014,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Advanced Chemical Sensor Technologies","field":"Engineering","cited_by":47,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Aroma; Pepper; Capsaicin; Extraction (chemistry); Chemistry; Food science; Chili pepper; Maceration (sewage); Olive oil; Horticulture; Chromatography; Biology; Materials science","score_opus":0.02497303766552196,"score_gpt":0.2935170146901231,"score_spread":0.26854397702460114,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2158671411","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":[0.9870821,0.0047325045,0.006460413,0.00006163608,0.000038565355,0.00007431781,0.0003767539,0.00003932955,0.0011343131],"genre_scores_gemma":[0.9787288,0.0029888062,0.013009796,0.00009687921,0.00003073656,0.00010055376,0.0008405425,0.000029018729,0.004174889],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998903,0.000017678285,0.000009011076,0.000026978796,0.000036171994,0.000019815949],"domain_scores_gemma":[0.99992406,0.000015623089,0.000016910477,0.0000055169007,0.000024749523,0.0000130670805],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0001624843,0.00045099022,0.00023874581,0.00026077576,0.0001296741,0.00016055118,0.00013708902,0.00021251093,0.00064766884],"category_scores_gemma":[0.00016119267,0.00013095049,0.00032322595,0.00027152093,0.0001568543,0.0002152037,0.00015626891,0.00034341376,0.00023405904],"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":[0.00006081195,0.000010025657,0.00006132891,0.000039962702,0.000003423213,0.000019976691,0.0000112178095,0.000034564393,0.9990044,0.000008440838,0.000005210377,0.0007405615],"study_design_scores_gemma":[0.000006231243,0.0003074753,0.0031015684,0.000007891473,0.000020962545,0.000073899995,0.000024775338,0.00029183395,0.9954163,0.000012733271,0.00072993524,0.0000063005355],"about_ca_topic_score_codex":0.0008902107,"about_ca_topic_score_gemma":0.0011957552,"teacher_disagreement_score":0.0008902107,"about_ca_system_score_codex":0.00013674253,"about_ca_system_score_gemma":0.0001775942,"threshold_uncertainty_score":0.0021666288},"labels":[],"label_agreement":null},{"id":"W2159164961","doi":"10.5539/jfr.v3n1p96","title":"Analysis on the Quality Change of Tempeh, Catfish and Fried Chicken as the Effect of the Repetitive Used Cooking Oil","year":2014,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Food and Agricultural Sciences","field":"Agricultural and Biological Sciences","cited_by":4,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Food science; Catfish; Mathematics; Chemistry; Randomized block design; Fish <Actinopterygii>; Biology; Statistics","score_opus":0.10294719814455584,"score_gpt":0.34849595481724477,"score_spread":0.24554875667268894,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2159164961","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":[0.99814045,0.0005674354,0.00077966106,0.000016635131,0.000012684798,0.000032931217,0.00012106997,0.000008788414,0.0003202803],"genre_scores_gemma":[0.9951208,0.0004039027,0.0024813863,0.000033668457,0.000005903009,0.000059234088,0.00022398414,0.000009952396,0.0016610797],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.999453,0.00008495831,0.00003585452,0.00016405873,0.0002061458,0.00005597489],"domain_scores_gemma":[0.99915195,0.00014724572,0.00032129936,0.00005099081,0.00025123055,0.00007724499],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0005281463,0.00029321483,0.00040008154,0.00028336878,0.00014716967,0.000311458,0.00019177221,0.0002362045,0.0012347667],"category_scores_gemma":[0.00064377027,0.00011481234,0.000662711,0.0003567847,0.00023954704,0.00023494847,0.0001653881,0.00045794412,0.00015795171],"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":[0.009282134,0.0018576646,0.047461294,0.0009679075,0.00037139122,0.00027534095,0.0005963881,0.00048530442,0.90579623,0.00012659193,0.00016304747,0.03261678],"study_design_scores_gemma":[0.0000914615,0.025781725,0.6126526,0.000048413243,0.00060208666,0.0003438041,0.0005933639,0.0016440076,0.35614008,0.000077854565,0.0019755166,0.00004904404],"about_ca_topic_score_codex":0.0014024229,"about_ca_topic_score_gemma":0.0021384251,"teacher_disagreement_score":0.0014024229,"about_ca_system_score_codex":0.00026784645,"about_ca_system_score_gemma":0.0002326804,"threshold_uncertainty_score":0.004130721},"labels":[],"label_agreement":null},{"id":"W2159899666","doi":"10.5539/jfr.v1n4p160","title":"Pea, Lentil and Chickpea Protein Application in Bread Making","year":2012,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Food composition and properties","field":"Nursing","cited_by":55,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"Agriculture and Agri-Food Canada; Université de Sherbrooke; Université Laval","funders":"Fisheries Research and Development Corporation","keywords":"Pea protein; Food science; Bread making; Ingredient; Chemistry; Volume (thermodynamics)","score_opus":0.11005751066760937,"score_gpt":0.3931948926092429,"score_spread":0.2831373819416335,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2159899666","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":[0.9963619,0.0019926322,0.00110136,0.000034034027,0.000013346105,0.00002326528,0.00006235495,0.000018293444,0.00039274863],"genre_scores_gemma":[0.99336046,0.00095925137,0.0045183515,0.00003850249,0.000004627524,0.000014629863,0.0001272795,0.000015792757,0.0009610786],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99960726,0.000108156506,0.00004382463,0.000094158895,0.000102421414,0.000044163804],"domain_scores_gemma":[0.99974483,0.000048851703,0.0000740057,0.000024553196,0.00003791365,0.00006987654],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00040672175,0.00048350624,0.0004043801,0.00028965282,0.00027596287,0.0005923039,0.00032127876,0.00035143143,0.00044755024],"category_scores_gemma":[0.0003199702,0.00019450374,0.00033864027,0.00030966965,0.00027570804,0.00027546316,0.00040268307,0.0005363561,0.000116321724],"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":[0.00029119494,0.00004533927,0.00045353718,0.00008531791,0.000013837986,0.00005936987,0.000023826768,0.000042327323,0.99713373,0.000013308242,0.000006779796,0.0018314504],"study_design_scores_gemma":[0.000020756122,0.0022627541,0.01947267,0.000036094836,0.000113869886,0.000228708,0.00011746624,0.0003826374,0.9750386,0.000027314833,0.0022871662,0.000011976449],"about_ca_topic_score_codex":0.0019956373,"about_ca_topic_score_gemma":0.0046061077,"teacher_disagreement_score":0.0019956373,"about_ca_system_score_codex":0.00029090207,"about_ca_system_score_gemma":0.0002938403,"threshold_uncertainty_score":0.0039680004},"labels":[],"label_agreement":null},{"id":"W2160120966","doi":"10.5539/jfr.v1n4p96","title":"Effect of Loading Rate on Hen’s Eggshell Mechanics","year":2012,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Animal Nutrition and Physiology","field":"Agricultural and Biological Sciences","cited_by":14,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"Ústav termomechaniky, Akademie Věd České Republiky","keywords":"Sphericity; Compression (physics); Materials science; Volume (thermodynamics); Composite material; Physics; Thermodynamics","score_opus":0.09743303378877324,"score_gpt":0.36575783161978653,"score_spread":0.26832479783101326,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2160120966","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":[0.9978497,0.00039031915,0.00063262164,0.000046458244,0.000026423239,0.000022241602,0.00012170812,0.00003399911,0.0008765885],"genre_scores_gemma":[0.9967638,0.0004353344,0.0015260797,0.000033465563,0.000015222366,0.000036164754,0.00015659339,0.000045765388,0.0009875897],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9996537,0.000060152288,0.00004414303,0.000067736255,0.00010050237,0.00007388788],"domain_scores_gemma":[0.9985863,0.000845146,0.00018612435,0.000116347524,0.00015095998,0.00011516938],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000387451,0.0005576416,0.00037810046,0.0003304629,0.00017012398,0.00038562826,0.00030287955,0.00044685518,0.0033304305],"category_scores_gemma":[0.0021279429,0.00025319812,0.0001681282,0.00029812724,0.00033286534,0.0003949604,0.00035701232,0.00037423114,0.00038527168],"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":[0.0013028022,0.00011843266,0.0024931435,0.00013380959,0.000014202903,0.00019373349,0.00010806755,0.0009193064,0.98566645,0.000042118787,0.000107810214,0.0089000575],"study_design_scores_gemma":[0.000021772928,0.001240673,0.030703954,0.000022219923,0.000028896346,0.000102194586,0.00018202107,0.0048296563,0.96172935,0.00003470413,0.001074594,0.000029925252],"about_ca_topic_score_codex":0.00078311487,"about_ca_topic_score_gemma":0.00089896884,"teacher_disagreement_score":0.0033304305,"about_ca_system_score_codex":0.00019751507,"about_ca_system_score_gemma":0.00019758627,"threshold_uncertainty_score":0.011141419},"labels":[],"label_agreement":null},{"id":"W2160445283","doi":"10.5539/jfr.v4n6p48","title":"Meat Quality in Katahdin Lamb Terminal Crosses Treated with Zilpaterol Hydrochloride","year":2015,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Pharmacological Effects and Assays","field":"Agricultural and Biological Sciences","cited_by":3,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Animal science; Breed; Chemistry; Sire; Biology","score_opus":0.22174049597471837,"score_gpt":0.4147845370376634,"score_spread":0.193044041062945,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2160445283","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":[0.99954224,0.00010101869,0.00008034687,0.00002291795,0.0000062261543,0.000006598072,0.000074611286,0.000007773931,0.0001583782],"genre_scores_gemma":[0.994848,0.00018398755,0.0005332952,0.00007703565,0.0000064702003,0.000034959394,0.00025192907,0.00001567962,0.004048583],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.9997998,0.000026559443,0.000019707131,0.0000697403,0.000036006073,0.000048326496],"domain_scores_gemma":[0.9996158,0.00004411922,0.000108660504,0.000021193924,0.00004690701,0.00016324696],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00016016311,0.00031691877,0.00047732846,0.00036603466,0.00021725195,0.00038192765,0.00023047882,0.0003749105,0.0017174287],"category_scores_gemma":[0.00017849446,0.0002394993,0.00021900708,0.00015722564,0.00036148046,0.00018068872,0.0003192538,0.0008364601,0.00026461022],"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":[0.0027974555,0.00015074475,0.0009312418,0.000029700164,0.000013015592,0.00007554663,0.00007696565,0.000015570538,0.9948762,0.00001748182,0.000019249654,0.0009967434],"study_design_scores_gemma":[0.00030986802,0.012317056,0.18668674,0.000028606159,0.00020439814,0.0004270815,0.0009910378,0.0008363868,0.7961866,0.000060704715,0.0019025268,0.00004890799],"about_ca_topic_score_codex":0.0023166775,"about_ca_topic_score_gemma":0.0030642587,"teacher_disagreement_score":0.0023166775,"about_ca_system_score_codex":0.00047798236,"about_ca_system_score_gemma":0.00021377868,"threshold_uncertainty_score":0.0057453513},"labels":[],"label_agreement":null},{"id":"W2160462213","doi":"10.5539/jfr.v4n3p89","title":"Why Are Alternative Diets Such as “Low Carb High Fat” and “Super Healthy Family” So Appealing to Norwegian Food Consumers?","year":2015,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Culinary Culture and Tourism","field":"Agricultural and Biological Sciences","cited_by":16,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Norwegian; Consumption (sociology); Product (mathematics); Advertising; Food science; Dream; Marketing; Business; Psychology; Sociology; Social science; Biology; Mathematics","score_opus":0.12725630913636432,"score_gpt":0.34469180852840875,"score_spread":0.21743549939204443,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2160462213","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":[0.9534582,0.0012191267,0.00024602612,0.010423733,0.00029496482,0.000020969554,0.00025696028,0.000007877094,0.03407217],"genre_scores_gemma":[0.9897838,0.00105083,0.0002289783,0.0012647007,0.000025786114,0.000015938354,0.00008616045,0.0000091305965,0.0075345677],"study_design_codex":"qualitative","study_design_gemma":"observational","domain_scores_codex":[0.99909925,0.00033650268,0.00004156274,0.00008690826,0.00027501426,0.0001607317],"domain_scores_gemma":[0.99820054,0.0007268821,0.000477133,0.000061705425,0.00030238688,0.00023133939],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0017561861,0.00013661987,0.0001741578,0.00038347507,0.002114367,0.0020528506,0.00033579738,0.0006995268,0.004541207],"category_scores_gemma":[0.0042572864,0.0001606429,0.00016838248,0.000628173,0.0047818096,0.0014172886,0.0008832297,0.0008712964,0.00033743193],"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":[0.00016209127,0.0001387882,0.1681608,0.0008483229,0.000034123957,0.0023021947,0.75087583,0.000108931636,0.0029763968,0.012474896,0.022639176,0.03927847],"study_design_scores_gemma":[0.0000036353265,0.00003795713,0.08511965,0.00019141758,0.000008322615,0.0002517332,0.8800757,0.000026781721,0.00019761593,0.00044249286,0.033621278,0.000023351125],"about_ca_topic_score_codex":0.09000447,"about_ca_topic_score_gemma":0.1711513,"teacher_disagreement_score":0.09000447,"about_ca_system_score_codex":0.0025454853,"about_ca_system_score_gemma":0.0026978794,"threshold_uncertainty_score":0.17896116},"labels":[],"label_agreement":null},{"id":"W2160609517","doi":"10.5539/jfr.v2n6p117","title":"Chemical Compositions and Nutritional Properties of Popcorn-Based Complementary Foods Supplemented With Moringa oleifera Leaves Flour","year":2013,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Moringa oleifera research and applications","field":"Agricultural and Biological Sciences","cited_by":39,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Moringa; Food science; Chemistry; Blanching; Biological value; Oxalate","score_opus":0.11180284196560324,"score_gpt":0.30378464022280566,"score_spread":0.1919817982572024,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2160609517","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":[0.9972115,0.001197749,0.00018866459,0.000016864618,0.000012525635,0.000015579772,0.00046152665,0.0000077411805,0.0008879334],"genre_scores_gemma":[0.9951084,0.0009457644,0.0011652826,0.00007817311,0.000008775449,0.00003862078,0.0009578345,0.000018922605,0.0016780439],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998758,0.00001975202,0.000010344341,0.000028177945,0.000043464377,0.000022409971],"domain_scores_gemma":[0.9998654,0.00002293262,0.00003179555,0.0000048628494,0.000036387057,0.000038628685],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00014904058,0.00045540617,0.00026851305,0.00072640897,0.00022040747,0.00025778415,0.00012270523,0.0002240482,0.00096325274],"category_scores_gemma":[0.00021346012,0.000174197,0.0003885749,0.0005132735,0.00015111988,0.00021300004,0.00024503353,0.00041772393,0.00014516423],"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":[0.00086669635,0.000112043104,0.0014175901,0.00021911821,0.000043247663,0.00014993582,0.00008084051,0.0001190772,0.99324656,0.0000616,0.00007445345,0.0036088852],"study_design_scores_gemma":[0.00009265987,0.0039962986,0.13458556,0.00017010997,0.0004884293,0.00037577606,0.00053686014,0.0014115914,0.8515918,0.0001348862,0.006524892,0.00009111429],"about_ca_topic_score_codex":0.0013714149,"about_ca_topic_score_gemma":0.002536865,"teacher_disagreement_score":0.0013714149,"about_ca_system_score_codex":0.00015241027,"about_ca_system_score_gemma":0.0001249523,"threshold_uncertainty_score":0.0032223463},"labels":[],"label_agreement":null},{"id":"W2161327163","doi":"10.5539/jfr.v3n1p70","title":"Electro-Catalytic Production of Lactulose: Statistical Modeling and Experimental Validation","year":2013,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Electrohydrodynamics and Fluid Dynamics","field":"Engineering","cited_by":1,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"Université Laval","funders":"","keywords":"Lactulose; Lactose; Factorial experiment; Isomerization; Chemistry; Correlation coefficient; Catalysis; Root mean square; Fractional factorial design; Response surface methodology; Analytical Chemistry (journal); Nuclear chemistry; Chromatography; Mathematics; Biochemistry; Statistics; Engineering; Electrical engineering","score_opus":0.026472909060288353,"score_gpt":0.30713758008357583,"score_spread":0.28066467102328746,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2161327163","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":[0.6649205,0.000342249,0.33133075,0.000063453015,0.000022291631,0.00032723442,0.0011052096,0.0008190497,0.0010692503],"genre_scores_gemma":[0.8916403,0.00026565616,0.10482542,0.00002141406,0.000008411794,0.0011564476,0.0012349918,0.000095155134,0.00075223856],"study_design_codex":"simulation_or_modeling","study_design_gemma":"simulation_or_modeling","domain_scores_codex":[0.99879503,0.00053132704,0.00012104196,0.00020305987,0.000258245,0.000091164206],"domain_scores_gemma":[0.9949903,0.0038252738,0.00033925922,0.000307902,0.00051007024,0.000027290067],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0056086374,0.0011214676,0.000943421,0.00087549776,0.00034324944,0.0006477661,0.00082501926,0.0006526007,0.0009475635],"category_scores_gemma":[0.005915733,0.00037630968,0.0015765806,0.0011062009,0.0003638047,0.00043581246,0.00043492665,0.0008582412,0.00028140075],"study_design_candidate":"simulation_or_modeling","study_design_consensus":"simulation_or_modeling","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0013213938,0.0011248563,0.013609419,0.000737275,0.00036959746,0.00017919567,0.00021170282,0.8125239,0.06549399,0.0026106094,0.00051437045,0.10130366],"study_design_scores_gemma":[0.000020672138,0.000510607,0.005133693,0.000010161495,0.000047490743,0.00002851259,0.000025885309,0.96354264,0.02968525,0.00042978907,0.0005422499,0.000023017865],"about_ca_topic_score_codex":0.0031815276,"about_ca_topic_score_gemma":0.0020063147,"teacher_disagreement_score":0.0056086374,"about_ca_system_score_codex":0.0006252534,"about_ca_system_score_gemma":0.0008061124,"threshold_uncertainty_score":0.029661655},"labels":[],"label_agreement":null},{"id":"W2161460997","doi":"10.5539/jfr.v1n1p193","title":"Seasonal Influence and Heavy Metal Analysis in Marine Shrimp (Penaeus spp.) Sold in Trinidad, West Indies","year":2012,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Aquaculture Nutrition and Growth","field":"Agricultural and Biological Sciences","cited_by":9,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":true,"ca_institutions":"","funders":"","keywords":"Shrimp; Mercury (programming language); Fishery; Cadmium; Environmental science; Penaeus; Geography; Food safety; Environmental chemistry; Environmental protection; Biology; Chemistry; Food science","score_opus":0.05807922821831105,"score_gpt":0.3226912481190228,"score_spread":0.2646120199007117,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2161460997","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":[0.99959964,0.000024719817,0.000014019194,0.000008773456,0.0000010068756,0.0000021314881,0.00012091463,0.0000011011575,0.00022785226],"genre_scores_gemma":[0.998629,0.00004910585,0.000057184825,0.000017487904,0.0000011134571,0.000009276389,0.00024600836,0.000002363685,0.0009885897],"study_design_codex":"observational","study_design_gemma":"observational","domain_scores_codex":[0.99986184,0.00002532759,0.000012113976,0.000036792673,0.000029198314,0.00003471389],"domain_scores_gemma":[0.9994966,0.000059206566,0.00022260482,0.000027502225,0.00012565244,0.000068459136],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00021278285,0.0002813916,0.00014450755,0.0007227034,0.0003247289,0.0004083268,0.00028634229,0.00016278157,0.0012407587],"category_scores_gemma":[0.0005568922,0.0002587642,0.00014760013,0.0008622626,0.00036107367,0.00015642814,0.00031820335,0.00026322276,0.00022651903],"study_design_candidate":"observational","study_design_consensus":"observational","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00019646055,0.000060966016,0.9891282,0.000023462011,0.000035494413,0.00024505376,0.0012182579,0.00005204778,0.0061402326,0.000012941478,0.00016167093,0.0027253174],"study_design_scores_gemma":[8.0234094e-7,0.000047866255,0.9988182,0.0000028994764,0.0000047660756,0.000042592463,0.0008347606,0.000022282944,0.00009649555,0.0000023986552,0.00012558176,0.0000012711371],"about_ca_topic_score_codex":0.12321326,"about_ca_topic_score_gemma":0.33044416,"teacher_disagreement_score":0.12321326,"about_ca_system_score_codex":0.0010427644,"about_ca_system_score_gemma":0.00037421618,"threshold_uncertainty_score":0.24499214},"labels":[],"label_agreement":null},{"id":"W2161652568","doi":"10.5539/jfr.v3n3p31","title":"Biochemical Composition Within Coffea arabica cv. Ruiru 11 and Its Relationship With Cup Quality","year":2014,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Coffee research and impacts","field":"Medicine","cited_by":51,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Trigonelline; Coffea arabica; Chlorogenic acid; Randomized block design; Composition (language); Chemistry; Food science; Caffeine; Flavour; Coffea; Chemical composition; High-performance liquid chromatography; Horticulture; Animal science; Biology; Chromatography","score_opus":0.21707783886038215,"score_gpt":0.4604673009878786,"score_spread":0.24338946212749643,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2161652568","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":[0.99954814,0.000096714175,0.00006397661,0.000004362986,0.0000011478478,0.0000033684655,0.00011058185,0.000004759775,0.00016696755],"genre_scores_gemma":[0.9989241,0.000061030387,0.00028139813,0.000009854841,0.0000018814125,0.0000069894218,0.0003235717,0.0000070764727,0.00038414026],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.99983084,0.000028579483,0.00001399581,0.000068945206,0.000029760957,0.000027887796],"domain_scores_gemma":[0.9995821,0.00007177355,0.00015579982,0.00002722155,0.00006923413,0.00009389684],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00016500455,0.00034745262,0.0004011872,0.0011510979,0.00053439045,0.0005545856,0.00017877312,0.00026761496,0.001007656],"category_scores_gemma":[0.00028567231,0.00021649037,0.00024538257,0.0006398597,0.00024643226,0.0002037628,0.00024713625,0.00025874496,0.00024742648],"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":[0.0012025187,0.00023586566,0.21367344,0.00013337204,0.00015003649,0.0004294121,0.001142111,0.000114304814,0.7757699,0.00005879476,0.00007408909,0.007016237],"study_design_scores_gemma":[0.0000021533133,0.00019071241,0.9949404,0.0000033382798,0.000025065267,0.00017725295,0.0002931046,0.00013928316,0.0039880034,0.000008789234,0.00022449286,0.0000075153785],"about_ca_topic_score_codex":0.004900548,"about_ca_topic_score_gemma":0.009477809,"teacher_disagreement_score":0.004900548,"about_ca_system_score_codex":0.00033924988,"about_ca_system_score_gemma":0.0001489752,"threshold_uncertainty_score":0.009744048},"labels":[],"label_agreement":null},{"id":"W2162939932","doi":"10.5539/jfr.v2n4p11","title":"Effect of High Pressure Processing on Color and Textural Properties of Eggs","year":2013,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Microbial Inactivation Methods","field":"Biochemistry, Genetics and Molecular Biology","cited_by":43,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"McGill University","funders":"Natural Sciences and Engineering Research Council of Canada; Innovative Research Group Project of the National Natural Science Foundation of China","keywords":"Egg white; Yolk; Chemistry; Factorial experiment; Food science; Color difference; Pascalization; Texture (cosmology); Animal science; High pressure; Biology; Mathematics","score_opus":0.04400679588461898,"score_gpt":0.3869081418488331,"score_spread":0.3429013459642141,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2162939932","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":[0.9979479,0.00064723677,0.0006833292,0.000031862026,0.000012814836,0.000022775372,0.000098927645,0.000016965505,0.0005381979],"genre_scores_gemma":[0.99532676,0.0006689581,0.0022625092,0.000043962315,0.000015168835,0.0000479251,0.00015527985,0.00001871637,0.001460723],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998267,0.000038149585,0.00001755802,0.000036708425,0.000053190503,0.000027796237],"domain_scores_gemma":[0.99964213,0.00013504429,0.000115182025,0.00001680848,0.00004671401,0.000044090688],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0001857041,0.00031802926,0.0002380775,0.00013040309,0.00010504933,0.00026653835,0.00015314607,0.00018779564,0.0018342459],"category_scores_gemma":[0.0004610902,0.00018785527,0.0002657758,0.00016576322,0.00016227883,0.0003060344,0.00020442814,0.00043710458,0.00017285433],"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":[0.0011285864,0.00014289346,0.00033417786,0.00012827235,0.000014378974,0.000048199166,0.000025899142,0.000098536846,0.9947444,0.000016290498,0.00002937647,0.0032890677],"study_design_scores_gemma":[0.000029716684,0.005477993,0.020949252,0.000009408303,0.000048170074,0.000092808725,0.000048598136,0.00054916553,0.9719134,0.000024795689,0.0008423337,0.000014436807],"about_ca_topic_score_codex":0.000292509,"about_ca_topic_score_gemma":0.0005002827,"teacher_disagreement_score":0.0018342459,"about_ca_system_score_codex":0.00010173911,"about_ca_system_score_gemma":0.0001361591,"threshold_uncertainty_score":0.006136179},"labels":[],"label_agreement":null},{"id":"W2163232797","doi":"10.5539/jfr.v2n5p10","title":"Changes in Fungal Population and Aflatoxin Levels and Assessment of Major Aflatoxin Types in Stored Peanuts (Arachis hypogaea Linnaeus)","year":2013,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Mycotoxins in Agriculture and Food","field":"Agricultural and Biological Sciences","cited_by":19,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"United States Agency for International Development","keywords":"Aflatoxin; Aspergillus flavus; Arachis hypogaea; Population; Mycotoxin; Biology; Food science; Inoculation; Horticulture; Medicine","score_opus":0.0733061060814893,"score_gpt":0.3336562452449569,"score_spread":0.2603501391634676,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2163232797","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":[0.99927384,0.00011121655,0.00010497516,0.000004412072,0.0000018664846,0.0000056979943,0.00023626215,0.0000039331294,0.00025763066],"genre_scores_gemma":[0.99721694,0.00012667764,0.000493319,0.000011002171,0.0000022322783,0.000015607873,0.00064323074,0.000003793223,0.0014871848],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.9998388,0.000013991638,0.000016641045,0.00005915092,0.00004050217,0.00003081593],"domain_scores_gemma":[0.9997663,0.000023637484,0.00007813247,0.000014872672,0.00006571036,0.000051326013],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0001555549,0.00030291104,0.00017567888,0.0004562176,0.00023727374,0.00034938913,0.0001445828,0.00023060368,0.00073713594],"category_scores_gemma":[0.00014275206,0.00016389969,0.0001920432,0.0003876032,0.0002191765,0.00026307174,0.00014011662,0.00036055085,0.00019591105],"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":[0.00043432784,0.000074391166,0.023056852,0.00002931004,0.000015549234,0.000110987945,0.00013701551,0.000059904803,0.97464436,0.000023353476,0.00001714322,0.0013968592],"study_design_scores_gemma":[0.000008178473,0.0019664327,0.6968583,0.000014993603,0.00005014018,0.00033826652,0.0006340072,0.00043608958,0.29903448,0.000031935055,0.0006103061,0.000016899257],"about_ca_topic_score_codex":0.004206083,"about_ca_topic_score_gemma":0.0067598154,"teacher_disagreement_score":0.004206083,"about_ca_system_score_codex":0.00034139105,"about_ca_system_score_gemma":0.00014123441,"threshold_uncertainty_score":0.008363247},"labels":[],"label_agreement":null},{"id":"W2163751483","doi":"10.5539/jfr.v4n1p193","title":"Cost-effective Method of Analysis for the Determination of Cadmium, Copper, Nickel and Zinc in Cocoa Beans and Chocolates","year":2014,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Heavy Metals in Plants","field":"Chemistry","cited_by":21,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Cadmium; Zinc; Atomic absorption spectroscopy; Certified reference materials; Chemistry; Microwave digestion; Digestion (alchemy); Copper; Nitric acid; Sample preparation; Chromatography; Detection limit; Inorganic chemistry","score_opus":0.10795393977891482,"score_gpt":0.4506024581019113,"score_spread":0.3426485183229965,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2163751483","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":[0.45030618,0.009977674,0.5272027,0.0004283618,0.00026978436,0.0012539655,0.0018228951,0.0012402055,0.007498304],"genre_scores_gemma":[0.6235085,0.004003238,0.3608083,0.00016741705,0.000053062715,0.0008079956,0.0013673886,0.000091838076,0.0091921855],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9987325,0.00021807662,0.00007510267,0.0002508027,0.0006731322,0.00005031937],"domain_scores_gemma":[0.99963784,0.000050216066,0.00006419598,0.000043645705,0.00017925003,0.00002483371],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0006102764,0.00079802476,0.00048429688,0.0011922142,0.00037947085,0.0004799494,0.00066468416,0.00056578807,0.0011212678],"category_scores_gemma":[0.00060562935,0.0003034576,0.00034053548,0.00066450145,0.00032503894,0.0003602013,0.0005592324,0.000457273,0.0007062999],"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":[0.00006374847,0.000057815363,0.0015123781,0.00021519623,0.00002759615,0.00010091798,0.000021233736,0.00019163747,0.9793881,0.00010999253,0.00016080805,0.018150609],"study_design_scores_gemma":[0.000038433085,0.000604954,0.017316595,0.00004006587,0.00013849398,0.00095803564,0.00011565791,0.004228475,0.9674518,0.00011350636,0.008937057,0.000056884666],"about_ca_topic_score_codex":0.002827528,"about_ca_topic_score_gemma":0.007899197,"teacher_disagreement_score":0.002827528,"about_ca_system_score_codex":0.0005049728,"about_ca_system_score_gemma":0.0008547564,"threshold_uncertainty_score":0.0056221485},"labels":[],"label_agreement":null},{"id":"W2164198278","doi":"10.5539/jfr.v3n3p158","title":"Bioavailability Studies of BioTurmin-WD (Water Dispersible Curcuminoids) Using Caco-2 Cell Model","year":2014,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Curcumin's Biomedical Applications","field":"Biochemistry, Genetics and Molecular Biology","cited_by":1,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Bioavailability; Curcumin; Caco-2; Chemistry; Chromatography; Curcuma; Absorption (acoustics); Monolayer; Permeability (electromagnetism); Nuclear chemistry; Cell; Biochemistry; Pharmacology; Membrane; Materials science; Traditional medicine","score_opus":0.15393292709987588,"score_gpt":0.425519637570672,"score_spread":0.27158671047079613,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2164198278","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":[0.9893617,0.00430308,0.003179453,0.00016845278,0.000055140146,0.000083687344,0.0007657539,0.000108669636,0.0019739415],"genre_scores_gemma":[0.9809014,0.0041854717,0.0076196394,0.00011657436,0.000026803513,0.00016123141,0.0010133596,0.00004578516,0.005929718],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998833,0.0000240417,0.000014234038,0.000034241682,0.000023110648,0.000021150685],"domain_scores_gemma":[0.9998878,0.000029548619,0.000027741313,0.000011311419,0.000030062067,0.000013483751],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0002497573,0.00032525347,0.0003879936,0.00024851118,0.00016921187,0.00014491557,0.00014975999,0.0002506019,0.0010119447],"category_scores_gemma":[0.0001698099,0.0001596281,0.00031288594,0.00020346537,0.00015659053,0.0003364559,0.00019005308,0.00045752327,0.0002755136],"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":[0.00029955115,0.00007957371,0.00017668279,0.00013407084,0.000008377174,0.00007507564,0.000043573444,0.00016575697,0.9973416,0.000048140646,0.00008196836,0.0015456445],"study_design_scores_gemma":[0.000033195272,0.0014450605,0.0044144383,0.00001190774,0.000041957235,0.00015691295,0.00006418664,0.0016956639,0.9889774,0.000039790055,0.0031019265,0.000017541026],"about_ca_topic_score_codex":0.0025011494,"about_ca_topic_score_gemma":0.0029570325,"teacher_disagreement_score":0.0025011494,"about_ca_system_score_codex":0.00033338778,"about_ca_system_score_gemma":0.0002854578,"threshold_uncertainty_score":0.004973173},"labels":[],"label_agreement":null},{"id":"W2164361327","doi":"10.5539/jfr.v3n3p144","title":"Emulsifying and Antioxidant Properties of a Shrimp (Pandalus borealis) Hydrolysate Conjugated With Xylose or Dextran Through the Maillard Reaction by Dry-Heating in Mild Conditions","year":2014,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Protein Hydrolysis and Bioactive Peptides","field":"Biochemistry, Genetics and Molecular Biology","cited_by":4,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"European Regional Development Fund; Conseil Régional de Bretagne; European Commission","keywords":"Maillard reaction; Xylose; Hydrolysate; Chemistry; Shrimp; Food science; Antioxidant; Browning; Biochemistry; Chromatography; Fermentation; Biology; Hydrolysis","score_opus":0.04912690604689046,"score_gpt":0.3196555695746582,"score_spread":0.2705286635277677,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2164361327","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":[0.9980573,0.0003733187,0.0010630891,0.000019792622,0.0000068452377,0.000008034384,0.000051460167,0.000016586555,0.00040340825],"genre_scores_gemma":[0.9967265,0.00031400603,0.0015310884,0.00002784653,0.000005598424,0.000009928485,0.00014257633,0.000008416308,0.0012340514],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999361,0.000013722167,0.0000072582816,0.00001704263,0.00001531899,0.0000104963165],"domain_scores_gemma":[0.9999243,0.00001029143,0.000035731817,0.0000057143106,0.000009135728,0.000014689699],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00017691325,0.00042740934,0.00013460318,0.00011056268,0.00007531576,0.00015531405,0.000081646445,0.00019696855,0.00056584086],"category_scores_gemma":[0.000096282936,0.000114451286,0.0001755498,0.00007763643,0.00015985689,0.00013516666,0.00010987729,0.00027440363,0.00012625239],"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":[0.000029163337,0.0000054531406,0.00005336304,0.000010848403,0.000001865963,0.000008220509,0.000004644964,0.0000091489765,0.99955684,0.0000067516316,0.0000022854804,0.00031134774],"study_design_scores_gemma":[0.0000034377895,0.00025667195,0.0030454008,0.000002017748,0.000011628905,0.000062925064,0.000007854199,0.00010337317,0.9962334,0.000006173244,0.0002646456,0.0000024704339],"about_ca_topic_score_codex":0.00027724903,"about_ca_topic_score_gemma":0.00039697424,"teacher_disagreement_score":0.00056584086,"about_ca_system_score_codex":0.00008702453,"about_ca_system_score_gemma":0.00008022918,"threshold_uncertainty_score":0.0018928647},"labels":[],"label_agreement":null},{"id":"W2164685631","doi":"10.5539/jfr.v3n3p115","title":"Multinuclear NMR of Calcium Fructoborate Complex – Structure, Stability, and Quantitation in the Presence of Other Ingredients, Excipients or Adulterants","year":2014,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Plant Micronutrient Interactions and Effects","field":"Agricultural and Biological Sciences","cited_by":16,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Chemistry; Calcium; Nuclear magnetic resonance spectroscopy; Nuclear chemistry; Fructose; Magnesium; Boric acid; Boron; Chromatography; Stereochemistry; Organic chemistry","score_opus":0.1814368781997541,"score_gpt":0.3664524831206875,"score_spread":0.1850156049209334,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2164685631","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":[0.99141157,0.0009338828,0.004738995,0.000095828975,0.00002359169,0.000018504548,0.00022198378,0.000051982388,0.0025036917],"genre_scores_gemma":[0.9876407,0.0007159693,0.0073407427,0.00009464654,0.000012710486,0.00003908338,0.00047446546,0.00003028817,0.0036514432],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998598,0.000024159572,0.0000056439862,0.000041726962,0.00004486818,0.000023846334],"domain_scores_gemma":[0.99985933,0.00003218887,0.000037749316,0.000013235469,0.00003918239,0.000018262002],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00024621407,0.00019958045,0.00014588886,0.00013684844,0.00022824625,0.00017936731,0.00022435968,0.00034552356,0.0010513093],"category_scores_gemma":[0.0003406519,0.00012304186,0.000111668945,0.00019423092,0.00022869806,0.0002535825,0.00019329185,0.00040073597,0.00012617957],"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":[0.00010891309,0.000009833525,0.00021983472,0.000037769092,0.000006111944,0.0000236944,0.0000519596,0.00007307603,0.99811697,0.00008808886,0.00006279819,0.0012011168],"study_design_scores_gemma":[0.000014319708,0.00039834424,0.0071293465,0.000015616046,0.000021336507,0.00020819192,0.00012039405,0.0033529315,0.9847253,0.00008741328,0.0039053618,0.000021449656],"about_ca_topic_score_codex":0.0021289971,"about_ca_topic_score_gemma":0.003300312,"teacher_disagreement_score":0.0021289971,"about_ca_system_score_codex":0.00023450893,"about_ca_system_score_gemma":0.00021032902,"threshold_uncertainty_score":0.004233241},"labels":[],"label_agreement":null},{"id":"W2165027390","doi":"10.5539/jfr.v2n5p48","title":"Evaluation of Geographic Origin of Torrontés Wines by Chemometrics","year":2013,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Fermentation and Sensory Analysis","field":"Agricultural and Biological Sciences","cited_by":9,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"Universidad Nacional de La Pampa; Consejo Nacional de Investigaciones Científicas y Técnicas; Universidad Nacional de San Luis","keywords":"Chemometrics; Principal component analysis; Linear discriminant analysis; Wine; Partial least squares regression; Mathematics; Pattern recognition (psychology); Statistics; Geography; Artificial intelligence; Computer science; Chemistry; Food science; Machine learning","score_opus":0.22380933020568453,"score_gpt":0.39514049530576273,"score_spread":0.1713311651000782,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2165027390","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":[0.98953575,0.00031004267,0.007001704,0.000037863254,0.000010917717,0.000023071187,0.00036205922,0.00006129522,0.0026572607],"genre_scores_gemma":[0.989145,0.00015205271,0.009216423,0.000007179171,0.0000059257573,0.000018753126,0.00068480585,0.000021552914,0.000748378],"study_design_codex":"observational","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9995553,0.00009252823,0.00003217328,0.00012732281,0.0001559156,0.000036848385],"domain_scores_gemma":[0.9991653,0.00016458842,0.00024289219,0.000051901097,0.00033632087,0.000038992348],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0008717734,0.0004048069,0.00031656152,0.0021243303,0.00032466915,0.0007498719,0.0002023566,0.00017128614,0.0008985868],"category_scores_gemma":[0.0016212912,0.000104454004,0.00033392853,0.0016003615,0.00026696638,0.00023872122,0.00036354034,0.00015351526,0.00024815486],"study_design_candidate":"bench_or_experimental","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00085862994,0.00013770221,0.6484328,0.000292066,0.00021657134,0.000407771,0.001150121,0.0065969126,0.12955369,0.00069304346,0.00062784,0.21103288],"study_design_scores_gemma":[0.000009082085,0.00011707767,0.96602046,0.000022184271,0.000059692815,0.00031238463,0.0008147323,0.013279518,0.015060242,0.0001892877,0.0040886574,0.000026596002],"about_ca_topic_score_codex":0.010601639,"about_ca_topic_score_gemma":0.01656878,"teacher_disagreement_score":0.010601639,"about_ca_system_score_codex":0.0004780083,"about_ca_system_score_gemma":0.0002233001,"threshold_uncertainty_score":0.021079838},"labels":[],"label_agreement":null},{"id":"W2165470885","doi":"10.5539/jfr.v3n4p78","title":"Quality of Commercial Flavoured Oils and Seed Oils Using a Widespread Analytical Protocol","year":2014,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Edible Oils Quality and Analysis","field":"Chemistry","cited_by":0,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"Sapienza Università di Roma","keywords":"Food science; Peroxide value; Sunflower; Chemistry; Olive oil; Composition (language); Sunflower oil; Bottle; Acid value; Chemical composition; Horticulture; Biology; Organic chemistry; Biochemistry; Materials science","score_opus":0.28562759619971984,"score_gpt":0.5057887935596936,"score_spread":0.2201611973599738,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2165470885","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":[0.57116973,0.0033093037,0.38103533,0.0006243599,0.0003442784,0.0068062735,0.008610228,0.004079325,0.024021167],"genre_scores_gemma":[0.5177816,0.0046028383,0.40441108,0.0007751232,0.0001891338,0.009931991,0.017364578,0.0018688043,0.04307491],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9976422,0.00034026208,0.000282846,0.0006729054,0.00087612885,0.00018567425],"domain_scores_gemma":[0.9975193,0.00024176907,0.00022400686,0.00043366902,0.0015008999,0.0000802701],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0018832728,0.0015640022,0.00057254353,0.0019841865,0.0010837452,0.00066619355,0.00094287243,0.00087147026,0.008605396],"category_scores_gemma":[0.0039937138,0.0004804195,0.0006344435,0.0010434267,0.00078393536,0.000727359,0.0011727092,0.0012155327,0.0039179563],"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":[0.00022662184,0.00006306928,0.0007294063,0.00014352948,0.0000205288,0.00014976476,0.0001688224,0.00014947624,0.9866144,0.00032002752,0.00054181565,0.010872429],"study_design_scores_gemma":[0.00004245963,0.00082254776,0.006399835,0.00011452549,0.00014757203,0.0005829039,0.00022457802,0.0018712808,0.9657674,0.00046199662,0.02346325,0.00010163644],"about_ca_topic_score_codex":0.002656582,"about_ca_topic_score_gemma":0.0038963046,"teacher_disagreement_score":0.008605396,"about_ca_system_score_codex":0.00047652316,"about_ca_system_score_gemma":0.0010312231,"threshold_uncertainty_score":0.028787911},"labels":[],"label_agreement":null},{"id":"W2166227346","doi":"10.5539/jfr.v2n6p1","title":"Phytochemical, Proximate and Nutrient Composition of Vernonia calvaona Hook (Asterecea): A Green-Leafy Vegetable in Nigeria","year":2013,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Seed and Plant Biochemistry","field":"Agricultural and Biological Sciences","cited_by":50,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Proximate; Phytochemical; Chemistry; Nutrient; Food science; Composition (language); Sugar; Vitamin; Leafy vegetables; Vitamin C; Reducing sugar; Horticulture; Botany; Biology; Biochemistry; Organic chemistry","score_opus":0.035698509322853914,"score_gpt":0.26936745188876177,"score_spread":0.23366894256590787,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2166227346","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":[0.99858826,0.0003660622,0.00007230888,0.000019787936,0.000003566936,0.000005455468,0.0000897784,0.0000021960002,0.0008524897],"genre_scores_gemma":[0.9970432,0.00043341654,0.00051608,0.00004429046,0.0000023052662,0.0000057846546,0.00023410958,0.0000033363026,0.0017174929],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.99996316,0.000004443184,0.000004328799,0.000012735162,0.000009390491,0.000005938429],"domain_scores_gemma":[0.9999311,0.000017197159,0.000015693204,0.0000033142085,0.000017647875,0.000014965393],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0000712981,0.00019075569,0.00019958368,0.00052509684,0.00045577684,0.00031963145,0.00008109367,0.0002111607,0.0005376442],"category_scores_gemma":[0.000083971296,0.00012956966,0.00010821723,0.000444488,0.00021699855,0.000221283,0.0001488081,0.0002152546,0.00014608653],"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":[0.0006045491,0.00027685377,0.060897708,0.00045741076,0.00002991695,0.0021403602,0.0019823697,0.0001385992,0.9142844,0.00017671238,0.00012945259,0.018881623],"study_design_scores_gemma":[0.000018540964,0.00088396523,0.9660872,0.00006027903,0.000069480666,0.0014541254,0.002955592,0.00027592634,0.024015564,0.000108431814,0.004047161,0.000023611305],"about_ca_topic_score_codex":0.0064452407,"about_ca_topic_score_gemma":0.027999267,"teacher_disagreement_score":0.0064452407,"about_ca_system_score_codex":0.00022035997,"about_ca_system_score_gemma":0.00014448537,"threshold_uncertainty_score":0.012815416},"labels":[],"label_agreement":null},{"id":"W2166404628","doi":"10.5539/jfr.v2n5p124","title":"Identification and Quantification of the Major Fungitoxic Components of the Brazilian Basil (Ocimum basilicum L.) Essential Oil","year":2013,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Essential Oils and Antimicrobial Activity","field":"Agricultural and Biological Sciences","cited_by":5,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"Fundação de Amparo à Pesquisa do Estado de Minas Gerais; Conselho Nacional de Desenvolvimento Científico e Tecnológico; Coordenação de Aperfeiçoamento de Pessoal de Nível Superior","keywords":"Basilicum; Ocimum; Eugenol; Linalool; Essential oil; Camphor; Chemistry; Methyl eugenol; Thymol; Sweet Basil; Antifungal; Menthol; Food science; Horticulture; Botany; Traditional medicine; Biology; Organic chemistry; Microbiology","score_opus":0.042365807224550994,"score_gpt":0.28637155407141185,"score_spread":0.24400574684686085,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2166404628","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":[0.99029946,0.0030772935,0.004671185,0.00004751607,0.000013611895,0.0000406968,0.0004920424,0.00003556272,0.0013225388],"genre_scores_gemma":[0.9882466,0.0016362373,0.00788968,0.000067646775,0.000011389425,0.000054031294,0.0007035684,0.000018636812,0.0013721549],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99989307,0.000016645834,0.000007575505,0.000019517085,0.00004350838,0.000019667834],"domain_scores_gemma":[0.9998803,0.000023876817,0.0000316153,0.0000066033444,0.00003490339,0.000022706156],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000120919954,0.00061069534,0.00023218043,0.00068831677,0.00012206909,0.00017505886,0.00008853343,0.00021748513,0.0005609556],"category_scores_gemma":[0.00022022787,0.00013495982,0.00018273946,0.00031919265,0.00017012544,0.00018811159,0.00021369797,0.00031117306,0.00012463839],"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":[0.00003485191,0.00000630866,0.00033969828,0.000031980202,0.000002519072,0.000014688049,0.000007845888,0.000010701059,0.9976851,0.0000073452043,0.0000039802258,0.0018549479],"study_design_scores_gemma":[0.0000128717775,0.00045784505,0.04892805,0.00002305109,0.00005621802,0.0003283485,0.00006430343,0.00038742466,0.9477656,0.0000321414,0.0019342103,0.000009834513],"about_ca_topic_score_codex":0.0011116205,"about_ca_topic_score_gemma":0.0031249567,"teacher_disagreement_score":0.0011116205,"about_ca_system_score_codex":0.00012694398,"about_ca_system_score_gemma":0.00019053064,"threshold_uncertainty_score":0.002210319},"labels":[],"label_agreement":null},{"id":"W2168529776","doi":"10.5539/jfr.v3n6p179","title":"Enrichment of Commercially-Prepared Juice With Pomegranate (Punica granatum L.) Peel Extract as a Source of Antioxidants","year":2014,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Pomegranate: compositions and health benefits","field":"Nursing","cited_by":17,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"Agriculture and Agri-Food Canada","funders":"Fundação de Amparo à Pesquisa do Estado de São Paulo; Johns Hopkins University","keywords":"Punica; Food science; Antioxidant; Chemistry; Phytic acid; Vitamin C; Polyphenol; Health benefits; Traditional medicine; Biochemistry; Medicine","score_opus":0.05184960411254982,"score_gpt":0.3783399199051036,"score_spread":0.32649031579255383,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2168529776","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":[0.99490803,0.0009894865,0.0022190749,0.000097175885,0.00004863502,0.00009519614,0.00026299368,0.000053342377,0.0013259677],"genre_scores_gemma":[0.9817692,0.00094551645,0.012438557,0.00017239014,0.000022593244,0.00010172202,0.0010100924,0.00004976815,0.0034902482],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99982846,0.000038700487,0.000014480856,0.000043135566,0.00004695705,0.000028302216],"domain_scores_gemma":[0.9999049,0.000029498664,0.000020586376,0.000008416987,0.000018364097,0.00001824922],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0002520992,0.0006052941,0.00035766707,0.0003463213,0.0002181815,0.00037535216,0.00026184434,0.00037024837,0.0009511145],"category_scores_gemma":[0.00026412602,0.0001737864,0.00033358362,0.00024839558,0.00019474626,0.0003633236,0.00043740257,0.0005144888,0.00025001768],"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":[0.00018489455,0.00012371926,0.00018323188,0.00005938126,0.0000075466505,0.000078171026,0.000014435785,0.000045888686,0.9976494,0.000017874501,0.000020062584,0.0016154181],"study_design_scores_gemma":[0.000036180325,0.0013178797,0.0050801667,0.000027305681,0.000049756487,0.00024209227,0.000053345448,0.00057294854,0.9902625,0.00004002021,0.0023058238,0.000012109256],"about_ca_topic_score_codex":0.00036710507,"about_ca_topic_score_gemma":0.0007693604,"teacher_disagreement_score":0.0009511145,"about_ca_system_score_codex":0.000106212,"about_ca_system_score_gemma":0.00018377547,"threshold_uncertainty_score":0.0031817555},"labels":[],"label_agreement":null},{"id":"W2169686302","doi":"10.5539/jfr.v3n2p43","title":"Evaluative Studies on the Impact of an Extruded Soy-Cocoa Based Complementary Diet on Growth of the Undernourished Child","year":2014,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Child Nutrition and Water Access","field":"Nursing","cited_by":0,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Medicine; Anthropometry; Psychological intervention; Malnutrition; Linear growth; Corn starch; Animal science; Pediatrics; Internal medicine; Food science; Starch; Mathematics; Biology","score_opus":0.19047342968379385,"score_gpt":0.4701578912904283,"score_spread":0.2796844616066344,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2169686302","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":[0.99673516,0.0007421724,0.00012914254,0.00005814181,0.00002651007,0.0012013881,0.00011851317,0.000004953855,0.0009840593],"genre_scores_gemma":[0.991058,0.0033560898,0.0018479093,0.00011550497,0.00014229577,0.0021420706,0.00025612678,0.0000042046645,0.0010779494],"study_design_codex":"nonrandomized_trial","study_design_gemma":"observational","domain_scores_codex":[0.9973865,0.001763501,0.00030187273,0.00015841387,0.00025768072,0.00013203989],"domain_scores_gemma":[0.99211955,0.0054252823,0.0012997347,0.00025075677,0.00045807674,0.00044659316],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0061450833,0.0007467744,0.0007610096,0.00041261065,0.00040879182,0.00025890264,0.00053439685,0.00048117136,0.0025651264],"category_scores_gemma":[0.005658368,0.00021119595,0.0007070683,0.00041376788,0.0008224424,0.0003918953,0.00024986567,0.0006190871,0.00022091136],"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":[0.3330487,0.34291765,0.02159406,0.010649217,0.001483055,0.0005293728,0.00475965,0.0011627041,0.03572729,0.000694095,0.0008450568,0.24658914],"study_design_scores_gemma":[0.015353926,0.9279092,0.046389185,0.00031931754,0.00048394804,0.00009121346,0.0004627885,0.00011317669,0.0073488713,0.00010618621,0.0013995083,0.000022641643],"about_ca_topic_score_codex":0.0007724606,"about_ca_topic_score_gemma":0.001687194,"teacher_disagreement_score":0.0061450833,"about_ca_system_score_codex":0.0004065698,"about_ca_system_score_gemma":0.0009136317,"threshold_uncertainty_score":0.032498717},"labels":[],"label_agreement":null},{"id":"W2169699792","doi":"10.5539/jfr.v2n2p108","title":"Food Safety and Food Access: A Pilot Study","year":2013,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Food Safety and Hygiene","field":"Agricultural and Biological Sciences","cited_by":3,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Food science; Escherichia coli; Biology; Biochemistry","score_opus":0.19448405494981,"score_gpt":0.3562090556549841,"score_spread":0.16172500070517412,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2169699792","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":[0.9983425,0.000010592829,0.00012142556,0.000048307164,0.000007176372,0.0004737768,0.00016736859,0.000004745093,0.0008240956],"genre_scores_gemma":[0.99600154,0.000039886527,0.0007541019,0.00022175195,0.000021988395,0.0010979717,0.00031542627,0.0000039012134,0.0015433852],"study_design_codex":"observational","study_design_gemma":"observational","domain_scores_codex":[0.99853647,0.0007063185,0.00006864201,0.00020603357,0.0001778417,0.00030470995],"domain_scores_gemma":[0.99688244,0.0006892776,0.0004748277,0.0003570698,0.0005850008,0.0010112824],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0026763156,0.00057593535,0.00034211515,0.0008011314,0.0013871322,0.00064637826,0.00048785945,0.00077324896,0.0043054465],"category_scores_gemma":[0.0027281553,0.00050732214,0.0005769795,0.0005651639,0.00074992905,0.0010235001,0.0009848928,0.0010622451,0.0013145005],"study_design_candidate":"observational","study_design_consensus":"observational","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0052047586,0.058240317,0.8982676,0.000112489426,0.0000795044,0.0017560668,0.0069349576,0.00015734712,0.0050052432,0.00022318962,0.0016758216,0.022342699],"study_design_scores_gemma":[0.0005056183,0.04822117,0.9408528,0.000017597828,0.000048755104,0.00041847007,0.00660956,0.00032278753,0.00077095773,0.00009568262,0.0021116647,0.00002481843],"about_ca_topic_score_codex":0.011859775,"about_ca_topic_score_gemma":0.017916664,"teacher_disagreement_score":0.011859775,"about_ca_system_score_codex":0.0010573,"about_ca_system_score_gemma":0.0019739433,"threshold_uncertainty_score":0.023581505},"labels":[],"label_agreement":null},{"id":"W2171125986","doi":"10.5539/jfr.v1n2p233","title":"A Comparison of Two Extraction Methods for Food Oxalate Assessment","year":2012,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Kidney Stones and Urolithiasis Treatments","field":"Medicine","cited_by":30,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Oxalate; Calcium oxalate; Extraction (chemistry); Chemistry; Kidney stones; Chromatography; Food science; Inorganic chemistry; Medicine; Internal medicine","score_opus":0.3751003072919471,"score_gpt":0.6578420677784083,"score_spread":0.28274176048646116,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2171125986","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":[0.538264,0.07344771,0.362949,0.00114388,0.0029579569,0.004043084,0.0032907678,0.0013399598,0.012563772],"genre_scores_gemma":[0.4925166,0.02447717,0.46428433,0.0008094173,0.0003647394,0.0024529072,0.002906406,0.00047755596,0.011710951],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9855621,0.004625906,0.0011520337,0.0019529533,0.006260211,0.00044664316],"domain_scores_gemma":[0.9901659,0.0043974034,0.0010684635,0.00092812546,0.0031821313,0.0002579977],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.009009106,0.001441253,0.0013256838,0.0033067255,0.00083794823,0.0012839168,0.0012912061,0.0021248085,0.002322905],"category_scores_gemma":[0.011346305,0.0008477144,0.001185347,0.0021860537,0.00086224865,0.0012768266,0.0013325581,0.0012027479,0.0015770782],"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":[0.011844676,0.00093761354,0.03329273,0.0043262336,0.0011933334,0.00029272857,0.0012268233,0.0008591291,0.70086765,0.0013429669,0.0018028507,0.24201319],"study_design_scores_gemma":[0.00088442094,0.016493535,0.14533922,0.00080070616,0.0032701972,0.0060678823,0.0016202357,0.012135453,0.7683687,0.0018728247,0.042381976,0.0007647452],"about_ca_topic_score_codex":0.0013428847,"about_ca_topic_score_gemma":0.003042233,"teacher_disagreement_score":0.009009106,"about_ca_system_score_codex":0.0005996785,"about_ca_system_score_gemma":0.0008413674,"threshold_uncertainty_score":0.04764527},"labels":[],"label_agreement":null},{"id":"W2171178786","doi":"10.5539/jfr.v4n5p172","title":"Effect of Tiger Nut Residue Flour Inclusion on the Baking Quality of Confectionaries","year":2015,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Botany, Ecology, and Taxonomy Studies","field":"Agricultural and Biological Sciences","cited_by":14,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Wheat flour; Nut; Food science; Residue (chemistry); Proximate; Tiger; Ingredient; Chemistry; Mathematics","score_opus":0.22837112875467921,"score_gpt":0.3926992223064138,"score_spread":0.16432809355173458,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2171178786","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":[0.99913883,0.00042030864,0.00006665881,0.000011877286,0.0000050939957,0.0000058752935,0.00006672476,0.0000063242055,0.0002782002],"genre_scores_gemma":[0.9979055,0.00035889423,0.0005151901,0.000039644823,0.0000028233871,0.0000089860305,0.00024861595,0.00001591618,0.0009043572],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9996705,0.00006500129,0.000039062026,0.00008813297,0.00006670674,0.00007050341],"domain_scores_gemma":[0.99956363,0.000081287806,0.00012091674,0.00002372614,0.000096451324,0.00011404447],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00031487414,0.000423788,0.0004312708,0.00038794643,0.0003286012,0.00073203305,0.0002553782,0.00033257922,0.001942242],"category_scores_gemma":[0.00065710145,0.00025781215,0.00041540348,0.00042643666,0.00029649938,0.00044015836,0.00049284386,0.0007255919,0.00027793343],"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":[0.0070737973,0.00045810366,0.010757909,0.0005451414,0.0001570839,0.00023170795,0.0004412322,0.00014050555,0.9736213,0.000048337446,0.00007229723,0.0064527453],"study_design_scores_gemma":[0.00006731547,0.008549303,0.31810918,0.00012393472,0.0005871811,0.00045541802,0.0010958412,0.00055532355,0.66694117,0.00006393487,0.003369414,0.00008197696],"about_ca_topic_score_codex":0.0021990656,"about_ca_topic_score_gemma":0.0061595617,"teacher_disagreement_score":0.0021990656,"about_ca_system_score_codex":0.0002773471,"about_ca_system_score_gemma":0.00017017151,"threshold_uncertainty_score":0.0064974427},"labels":[],"label_agreement":null},{"id":"W2171332059","doi":"10.5539/jfr.v3n4p71","title":"In-Vitro Inhibition of Human Lipase PS by Polyphenols From Kiwi Fruit","year":2014,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Phytochemicals and Antioxidant Activities","field":"Medicine","cited_by":8,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Polyphenol; Lipase; Kiwi; Tannin; Chemistry; Food science; Biochemistry; In vitro; Enzyme; Antioxidant","score_opus":0.05861993590621416,"score_gpt":0.37254572346172066,"score_spread":0.3139257875555065,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2171332059","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":[0.98939824,0.005377028,0.0017797442,0.0000805946,0.000052919684,0.00009920946,0.000686522,0.0000310938,0.0024946595],"genre_scores_gemma":[0.98547065,0.0040208423,0.002316556,0.00007317746,0.000040299015,0.00007766705,0.0029541105,0.000019490639,0.005027347],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99984086,0.000037437785,0.000025726196,0.000023280303,0.00004066776,0.000032018204],"domain_scores_gemma":[0.9999138,0.000044777626,0.000011268065,0.000008264564,0.000012186821,0.000009634925],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00023475701,0.00066317536,0.00028579874,0.00023543464,0.00013182158,0.00020068954,0.00021219003,0.00021762887,0.0017913698],"category_scores_gemma":[0.00026095062,0.00017237208,0.0004142956,0.00038529426,0.00014719929,0.0001706175,0.00022683326,0.0004208365,0.0004986164],"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":[0.0006603628,0.00016532475,0.00030603784,0.00023080733,0.000032020613,0.00008656076,0.00007372713,0.00016740376,0.9950047,0.000051533487,0.00008408356,0.0031374653],"study_design_scores_gemma":[0.00005005867,0.0013730387,0.004401451,0.000022783697,0.000051923773,0.000106594736,0.00003530135,0.00054577645,0.99199027,0.00003228839,0.0013824812,0.000008125823],"about_ca_topic_score_codex":0.0016109468,"about_ca_topic_score_gemma":0.0018738669,"teacher_disagreement_score":0.0017913698,"about_ca_system_score_codex":0.00016541996,"about_ca_system_score_gemma":0.00023543643,"threshold_uncertainty_score":0.0059927106},"labels":[],"label_agreement":null},{"id":"W2171462763","doi":"10.5539/jfr.v1n4p224","title":"Quality Attributes of Okra (Abelmoschus esculentus L. Moench) Pods as Affected by Cultivar and Fruit Size","year":2012,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Agricultural Practices and Plant Genetics","field":"Agricultural and Biological Sciences","cited_by":48,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"Agencia Nacional de Promoción Científica y Tecnológica; Universidad Nacional de La Plata; Consejo Nacional de Investigaciones Científicas y Técnicas","keywords":"Abelmoschus; Cultivar; Tropics; Phenols; Horticulture; Temperate climate; Biology; Botany","score_opus":0.11003428296031993,"score_gpt":0.36801459476121934,"score_spread":0.2579803118008994,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2171462763","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":[0.9997497,0.000037785518,0.000035330177,0.000002418041,8.5648094e-7,0.0000011390363,0.00007217853,0.0000018305708,0.00009874878],"genre_scores_gemma":[0.99898165,0.000031361822,0.00008420277,0.000008171847,8.9271504e-7,0.0000028533093,0.00029673742,0.0000042562538,0.00058986444],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.99991906,0.000009706581,0.000007822296,0.000031631724,0.00001714746,0.000014545119],"domain_scores_gemma":[0.9996774,0.000059100945,0.00010520079,0.000022976375,0.00005136611,0.00008391803],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00011228741,0.00021281652,0.00020509312,0.00036288885,0.00016418373,0.00034777357,0.00008543436,0.000115183735,0.0007324032],"category_scores_gemma":[0.00023158526,0.00011008054,0.00019891837,0.00027351847,0.00013088345,0.00023702659,0.00019127384,0.0002566602,0.00015785264],"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":[0.0008901067,0.00015835253,0.074258186,0.00006805418,0.00008762113,0.00021841085,0.00039735663,0.00014460822,0.91965246,0.000039477363,0.00007821246,0.004007167],"study_design_scores_gemma":[0.0000047268773,0.00032308276,0.9874899,0.0000022570969,0.00003120626,0.00011468317,0.00017239775,0.0001759867,0.011442241,0.000012154203,0.00022519927,0.000006204386],"about_ca_topic_score_codex":0.0022368662,"about_ca_topic_score_gemma":0.0040045665,"teacher_disagreement_score":0.0022368662,"about_ca_system_score_codex":0.00017879238,"about_ca_system_score_gemma":0.000056495293,"threshold_uncertainty_score":0.004447639},"labels":[],"label_agreement":null},{"id":"W2172282572","doi":"10.5539/jfr.v2n5p90","title":"Supplementation With Highly Purified Docosahexaenoic Acid Ethyl Ester Was Associated With Enhancement of Hepatic Fatty Acid Oxidation and Greater Apparent Absorption of Docosahexaenoic Acid in Rats","year":2013,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Fatty Acid Research and Health","field":"Nursing","cited_by":1,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Docosahexaenoic acid; Excretion; Fatty acid; Internal medicine; Absorption (acoustics); Metabolism; Lipid metabolism; Chemistry; Endocrinology; Beta oxidation; Biochemistry; Biology; Food science; Polyunsaturated fatty acid; Medicine","score_opus":0.05435093713898707,"score_gpt":0.3417979611558975,"score_spread":0.2874470240169104,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2172282572","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":[0.9978473,0.00054960477,0.00075170904,0.00010115263,0.00004344915,0.000026179798,0.000245309,0.000073932046,0.00036133165],"genre_scores_gemma":[0.98868865,0.0012946095,0.0030056227,0.00019121148,0.000037238147,0.0001274302,0.0007733947,0.000051249648,0.005830532],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99973387,0.000033729477,0.00003855217,0.00006897672,0.000044982695,0.00008002904],"domain_scores_gemma":[0.9994024,0.000049836974,0.00017268318,0.000064886204,0.00007023295,0.0002399811],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00027096673,0.0010282295,0.0009710126,0.0009845213,0.0003232475,0.00037423524,0.00034701749,0.0006524825,0.0012569693],"category_scores_gemma":[0.00030038916,0.00050780666,0.00077461224,0.00037848073,0.0006114726,0.00054224546,0.00047080466,0.0013811345,0.00037080844],"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":[0.005677149,0.00063240103,0.0006424062,0.00009104538,0.000036746773,0.00011804316,0.00006435,0.00007932559,0.9900148,0.00007063314,0.000049243434,0.0025238474],"study_design_scores_gemma":[0.00037885594,0.013424439,0.01319184,0.000025587695,0.0001965239,0.00020636541,0.00019205455,0.00067661155,0.9697609,0.00016029399,0.0017374768,0.000049042264],"about_ca_topic_score_codex":0.0024275535,"about_ca_topic_score_gemma":0.0034590405,"teacher_disagreement_score":0.0024275535,"about_ca_system_score_codex":0.00045562917,"about_ca_system_score_gemma":0.00060548796,"threshold_uncertainty_score":0.0048269033},"labels":[],"label_agreement":null},{"id":"W2174263524","doi":"10.5539/jfr.v4n6p124","title":"Increasing the Yield of Soluble Mustard Protein Isolate","year":2015,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":0,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"University of Toronto","funders":"Natural Sciences and Engineering Research Council of Canada; University of Toronto","keywords":"Chemistry; Solubility; Hydrolysis; Isoelectric point; Yield (engineering); Chromatography; Nuclear chemistry; Food science; Enzyme; Biochemistry; Organic chemistry","score_opus":0.30780019313979223,"score_gpt":0.35073085962986245,"score_spread":0.04293066649007021,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2174263524","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":[0.96556294,0.0035340802,0.027297683,0.00026467486,0.00006179961,0.0001218405,0.00027899357,0.000283168,0.002594947],"genre_scores_gemma":[0.9600219,0.0026697768,0.028698822,0.00019021812,0.000030149338,0.000068976,0.0010960556,0.00023406136,0.0069900905],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9996445,0.00004587866,0.00002900709,0.0000750416,0.00016133157,0.00004426834],"domain_scores_gemma":[0.99976677,0.00003808837,0.00006484013,0.000020230122,0.0000755978,0.00003456518],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00036023444,0.0005646771,0.00050868036,0.00036880947,0.00017144039,0.00048597346,0.00029114485,0.00040994695,0.000978763],"category_scores_gemma":[0.00037120702,0.00019425576,0.0003981263,0.00033858814,0.00020099708,0.00062615477,0.00043909808,0.0008512792,0.0006163451],"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":[0.00001585969,0.000008961041,0.00007941629,0.00003721826,0.0000033663248,0.000019780027,0.000010428124,0.000023853874,0.99883574,0.00002325934,0.00001672284,0.000925423],"study_design_scores_gemma":[0.0000017705594,0.000109329085,0.0008983466,0.0000047886233,0.000012944063,0.00008471863,0.000015744836,0.0004102972,0.9968598,0.000018202825,0.0015814044,0.0000025621828],"about_ca_topic_score_codex":0.00052155106,"about_ca_topic_score_gemma":0.0011012957,"teacher_disagreement_score":0.000978763,"about_ca_system_score_codex":0.00033268167,"about_ca_system_score_gemma":0.00026349694,"threshold_uncertainty_score":0.0032743216},"labels":[],"label_agreement":null},{"id":"W2175902558","doi":"10.5539/jfr.v4n6p133","title":"Effect of Addition of Three Leaf Yam Flour on Dough Properties and Sensory Qualities of Bread","year":2015,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Food composition and properties","field":"Nursing","cited_by":5,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Food science; Chemistry; Animal science; Biology","score_opus":0.2736528881676797,"score_gpt":0.39187093059857836,"score_spread":0.11821804243089867,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2175902558","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":[0.99903023,0.00037497655,0.00013935803,0.000025192652,0.000017258093,0.000013708402,0.000081585036,0.000010155703,0.00030745595],"genre_scores_gemma":[0.9970084,0.00038960288,0.0011538836,0.00008882776,0.0000100921625,0.00002034912,0.00018185782,0.000011209914,0.0011357755],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9997155,0.00007469521,0.000044088203,0.000065352804,0.00005267687,0.0000476689],"domain_scores_gemma":[0.9995925,0.00010069442,0.00007067455,0.000024591702,0.000061726205,0.00014980765],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00020637525,0.0005281898,0.00056972814,0.0002621723,0.00021412996,0.00052004465,0.00033929176,0.00048196156,0.0016265041],"category_scores_gemma":[0.00043970376,0.0002658574,0.00033530185,0.00033338522,0.00031340722,0.00031434506,0.00035443975,0.00081581826,0.00021129042],"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":[0.0066304835,0.000896911,0.0015250773,0.00030607465,0.00006267939,0.00022057613,0.00013627157,0.00015261822,0.98508066,0.00003666196,0.00005986827,0.004892088],"study_design_scores_gemma":[0.0001577362,0.022125984,0.048318345,0.00007007837,0.0003596826,0.00027638298,0.00049223274,0.0008553829,0.92326146,0.00005685748,0.0039742463,0.0000515178],"about_ca_topic_score_codex":0.0012928821,"about_ca_topic_score_gemma":0.0024411238,"teacher_disagreement_score":0.0016265041,"about_ca_system_score_codex":0.00017747401,"about_ca_system_score_gemma":0.00021734706,"threshold_uncertainty_score":0.005441129},"labels":[],"label_agreement":null},{"id":"W2176034869","doi":"10.5539/jfr.v4n6p113","title":"Hog Mandibular Lymph Node Abnormalities and Bacteriological Contamination at Slaughter in Canada","year":2015,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Mycobacterium research and diagnosis","field":"Medicine","cited_by":0,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":true,"route_about_ca":true,"ca_institutions":"Canadian Food Inspection Agency; Université de Montréal; Cegep de Saint Hyacinthe","funders":"Canadian Food Inspection Agency","keywords":"Visual inspection; Context (archaeology); Contamination; Pathological; Mycobacterium bovis; Medicine; Veterinary medicine; Pathology; Biology; Mycobacterium tuberculosis; Tuberculosis; Artificial intelligence; Computer science","score_opus":0.09543648671025534,"score_gpt":0.34264906168169584,"score_spread":0.2472125749714405,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2176034869","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":[0.99345374,0.0009901373,0.00011592328,0.00050995767,0.000027257747,0.000054217035,0.0015675261,0.000011173283,0.0032701034],"genre_scores_gemma":[0.996878,0.00077829557,0.00017142075,0.00017504346,0.000007939072,0.000006978865,0.00067524926,0.000007339837,0.0012996165],"study_design_codex":"observational","study_design_gemma":"observational","domain_scores_codex":[0.99840206,0.0000698434,0.00005508107,0.000208568,0.00066351076,0.0006008617],"domain_scores_gemma":[0.99794537,0.000116849995,0.000450968,0.000051889714,0.000908834,0.0005260093],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0007248002,0.00041444885,0.0004270294,0.001720842,0.0030475552,0.0016358644,0.0012373126,0.00078129466,0.0029175472],"category_scores_gemma":[0.0018642223,0.0006123529,0.00042020573,0.0035843006,0.0017222622,0.00042658282,0.0012400752,0.0011584107,0.00028531248],"study_design_candidate":"observational","study_design_consensus":"observational","about_ca_topic_candidate":true,"about_ca_topic_consensus":true,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00027052368,0.000062481544,0.98700655,0.0000990618,0.000040335195,0.0014634837,0.0020464973,0.000111680245,0.0013887702,0.00018737272,0.001181217,0.0061420687],"study_design_scores_gemma":[0.0000048667944,0.00006636914,0.9928693,0.000073641204,0.000020928977,0.00054456963,0.004398576,0.00018233883,0.00014726675,0.000040943392,0.0016327852,0.000018422226],"about_ca_topic_score_codex":0.9871848,"about_ca_topic_score_gemma":0.99289423,"teacher_disagreement_score":0.033042286,"about_ca_system_score_codex":0.033042286,"about_ca_system_score_gemma":0.035681028,"threshold_uncertainty_score":0.23973966},"labels":[],"label_agreement":null},{"id":"W2176643442","doi":"10.5539/jfr.v4n6p93","title":"Social Responsibility and Community Development in Vermont’s Food Business","year":2015,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Organic Food and Agriculture","field":"Agricultural and Biological Sciences","cited_by":5,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"National Institute of Food and Agriculture; U.S. Department of Agriculture","keywords":"Sustainability; Business; Marketing; Scale (ratio); Exploratory research; Corporate social responsibility; Focus group; Community development; Social responsibility; Qualitative research; Public relations; Economic growth; Sociology; Political science; Economics; Geography","score_opus":0.2005013882154032,"score_gpt":0.3437876858571947,"score_spread":0.14328629764179152,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2176643442","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":[0.9726026,0.0005668897,0.0004556429,0.0072680376,0.000028278118,0.000020516987,0.000012894642,0.000003905327,0.019041207],"genre_scores_gemma":[0.99768317,0.00013340927,0.00020054512,0.00041934216,0.0000052262235,0.000009008119,0.000005310874,0.0000018407336,0.0015420743],"study_design_codex":"qualitative","study_design_gemma":"qualitative","domain_scores_codex":[0.9945774,0.003552645,0.00007059249,0.00027342307,0.00054879225,0.000977111],"domain_scores_gemma":[0.9934098,0.0026495405,0.0010419352,0.00016001253,0.0005313042,0.0022074527],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.004231105,0.000120132354,0.00016730349,0.001105287,0.018125394,0.00614028,0.0007523258,0.0012573393,0.0023942853],"category_scores_gemma":[0.0054479362,0.00018676723,0.00012365547,0.001306811,0.008702844,0.0026362087,0.0075936955,0.0013734801,0.00007197308],"study_design_candidate":"qualitative","study_design_consensus":"qualitative","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000074338546,0.00026722948,0.18125564,0.00009971599,0.000028163173,0.0037152728,0.67298424,0.00045952105,0.0018865776,0.058233056,0.0070032887,0.073993005],"study_design_scores_gemma":[0.00000853358,0.000092639486,0.1342183,0.00025973332,0.000008934701,0.00050461426,0.76910496,0.00049597624,0.00033417885,0.008141712,0.086795956,0.000034458222],"about_ca_topic_score_codex":0.2288065,"about_ca_topic_score_gemma":0.47635317,"teacher_disagreement_score":0.2288065,"about_ca_system_score_codex":0.018180924,"about_ca_system_score_gemma":0.014629322,"threshold_uncertainty_score":0.45494938},"labels":[],"label_agreement":null},{"id":"W2176745783","doi":"10.5539/jfr.v4n6p104","title":"Antioxidant Capacity and Consumer Acceptability of Spiced Black Tea","year":2015,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Tea Polyphenols and Effects","field":"Medicine","cited_by":9,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"National Commission for Science, Technology and Innovation","keywords":"Black tea; Spice; Food science; Herbal tea; Traditional medicine; Mathematics; Nutmeg; Medicine; Antioxidant; Toxicology; Chemistry; Biology; Engineering","score_opus":0.20682446882847602,"score_gpt":0.41152264375084324,"score_spread":0.20469817492236722,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2176745783","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":[0.9990527,0.0001945455,0.00009395412,0.000027345832,0.0000043803802,0.000015222061,0.00009365077,0.000002818544,0.00051535614],"genre_scores_gemma":[0.99760497,0.00018837921,0.0003718313,0.000054631706,0.0000056083836,0.000018840787,0.00016090201,0.000004290053,0.0015904679],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99963105,0.00009704104,0.000023912426,0.000049042326,0.0001551216,0.00004370576],"domain_scores_gemma":[0.99954176,0.00011598523,0.00013407091,0.000020546915,0.00014824371,0.000039486986],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00053700677,0.00020243166,0.00021668556,0.0001977625,0.00017428507,0.00043326602,0.00012735171,0.00030128317,0.0034690138],"category_scores_gemma":[0.00071001134,0.00013341823,0.00037212545,0.00021417161,0.00015301107,0.00033576138,0.00024328135,0.00051480473,0.00022334034],"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":[0.0054455753,0.0014029129,0.036388412,0.0005528715,0.00015224802,0.00029724743,0.0016143965,0.00012631774,0.9356484,0.00018729005,0.00019467396,0.01798957],"study_design_scores_gemma":[0.0000940457,0.034786943,0.51851314,0.00009527223,0.00035979378,0.0005551494,0.0024093648,0.0010377622,0.43659383,0.00020535164,0.0052793967,0.0000699209],"about_ca_topic_score_codex":0.0009898994,"about_ca_topic_score_gemma":0.0012268195,"teacher_disagreement_score":0.0034690138,"about_ca_system_score_codex":0.00016441858,"about_ca_system_score_gemma":0.00010481009,"threshold_uncertainty_score":0.011605024},"labels":[],"label_agreement":null},{"id":"W2178238160","doi":"10.5539/jfr.v4n6p82","title":"Quality Traits of Longissimus thoracis and lumborum and Gluteus medium Muscles from Cull Dairy Holstein-Friesian Cows","year":2015,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Meat and Animal Product Quality","field":"Agricultural and Biological Sciences","cited_by":0,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Longissimus Thoracis; Tenderness; Medius; Animal science; Biology; Anatomy","score_opus":0.25772636651399455,"score_gpt":0.39248661427419546,"score_spread":0.1347602477602009,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2178238160","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":[0.9997764,0.000048495775,0.000030606327,0.0000020290609,7.0881896e-7,0.0000013526325,0.000081858045,6.2828855e-7,0.000057787995],"genre_scores_gemma":[0.99796593,0.000073187926,0.00021220771,0.000020023486,0.000002758424,0.0000060417533,0.00076643215,0.0000025676889,0.00095089024],"study_design_codex":"observational","study_design_gemma":"observational","domain_scores_codex":[0.9998704,0.0000122569345,0.000013193913,0.00004565449,0.000029988583,0.000028430553],"domain_scores_gemma":[0.9997254,0.000035002606,0.00011611766,0.000015589281,0.000045269273,0.00006265124],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00028471116,0.00023787057,0.00018967887,0.0005815349,0.00027605944,0.00038106533,0.00015272421,0.00021968111,0.00084624346],"category_scores_gemma":[0.00030483236,0.00020629242,0.00026278268,0.0002927068,0.00024309584,0.0001801281,0.00029482527,0.00022150677,0.00019103326],"study_design_candidate":"observational","study_design_consensus":"observational","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0030958569,0.00019426706,0.50248545,0.00008363873,0.00020553122,0.00043846553,0.0011400763,0.0001749034,0.48305026,0.00004725512,0.0001267479,0.008957599],"study_design_scores_gemma":[0.00000505338,0.00019724226,0.997233,0.0000025307113,0.000023903589,0.00008961577,0.00015222437,0.00005452131,0.0021347546,0.000004645998,0.00010035753,0.0000022758368],"about_ca_topic_score_codex":0.0063987533,"about_ca_topic_score_gemma":0.011696211,"teacher_disagreement_score":0.0063987533,"about_ca_system_score_codex":0.00039495778,"about_ca_system_score_gemma":0.00010318533,"threshold_uncertainty_score":0.012723029},"labels":[],"label_agreement":null},{"id":"W2178962433","doi":"10.5539/jfr.v4n6p69","title":"The Production of Red Wine from Black Jasmine Rice","year":2015,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Phytochemicals and Antioxidant Activities","field":"Medicine","cited_by":4,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Wine; Black rice; Fermentation; Food science; Starch; Black tea; Brix; Chemistry; Horticulture; Yeast; Biology; Raw material; Sugar; Biochemistry","score_opus":0.14952811323311158,"score_gpt":0.39076265777015323,"score_spread":0.24123454453704166,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2178962433","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":[0.9954913,0.0006431418,0.0020805278,0.00006777966,0.000021243695,0.000022652237,0.00014837274,0.000054350778,0.0014705644],"genre_scores_gemma":[0.98783326,0.0006525533,0.006571391,0.000046025463,0.000007075898,0.000016445994,0.0004607577,0.00003150903,0.0043810024],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999244,0.000013868591,0.000006228618,0.000019052755,0.00002104951,0.00001534064],"domain_scores_gemma":[0.99995196,0.0000031551642,0.000014897254,0.000005695888,0.000008547882,0.000015737922],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00013713726,0.0004279987,0.0002118494,0.00026579457,0.00017332469,0.00034541372,0.00018465283,0.00017774818,0.0007056745],"category_scores_gemma":[0.000070214286,0.00017468935,0.0004739368,0.00021056761,0.00010853097,0.0002651628,0.00040406644,0.00031853237,0.00023280621],"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":[0.00004081345,0.000014153314,0.00015594331,0.00003090843,0.0000034906052,0.00006356695,0.000015114854,0.0000219238,0.99865437,0.000018931409,0.00001388837,0.00096687203],"study_design_scores_gemma":[0.000009384991,0.00061286986,0.0073587988,0.00001358936,0.00002961149,0.0002985141,0.000062321764,0.0003998613,0.9888636,0.000034271005,0.0023076127,0.000009541587],"about_ca_topic_score_codex":0.0005924516,"about_ca_topic_score_gemma":0.0012336622,"teacher_disagreement_score":0.0007056745,"about_ca_system_score_codex":0.00012747795,"about_ca_system_score_gemma":0.000120662524,"threshold_uncertainty_score":0.0023607612},"labels":[],"label_agreement":null},{"id":"W2181189552","doi":"10.5539/jfr.v4n6p62","title":"Effects of Processing Methods on Nutrient Retention of Processed Okro (Abelmoschus Esculentus) Fruit","year":2015,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Agricultural Practices and Plant Genetics","field":"Agricultural and Biological Sciences","cited_by":4,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Blanching; Chemistry; Potassium; Phosphorus; Food science; Ascorbic acid; Vitamin C; Nutrient; Micronutrient; Proximate; Moisture; Horticulture; Biology","score_opus":0.18774776842333527,"score_gpt":0.40153226554013033,"score_spread":0.21378449711679506,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2181189552","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":[0.99846834,0.00076456997,0.00010579692,0.000016233087,0.000015146522,0.00001399134,0.00012214018,0.000005599085,0.0004882627],"genre_scores_gemma":[0.99505615,0.00091798813,0.0011755632,0.00007963894,0.00001549642,0.000030178942,0.00038074577,0.000023869638,0.0023202982],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9997018,0.000055329147,0.000034194843,0.000080997685,0.000074442294,0.000053185984],"domain_scores_gemma":[0.9993556,0.00017428784,0.00020614636,0.000027493625,0.00014920374,0.00008731842],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00025485572,0.00048056216,0.00043902654,0.00042097695,0.0003700139,0.0006913069,0.00024390839,0.0002477147,0.0016739147],"category_scores_gemma":[0.0006425492,0.00021794844,0.00046621257,0.00046310964,0.00022553607,0.0005909531,0.00034703533,0.0006391893,0.00023184421],"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":[0.007327757,0.001307104,0.009784739,0.00070025946,0.00017911689,0.00036244665,0.00035754434,0.00023653939,0.967176,0.000050065286,0.0001310907,0.01238725],"study_design_scores_gemma":[0.000077457094,0.01835373,0.2829159,0.00013407889,0.0004980711,0.0003384862,0.001178471,0.0009376104,0.69179094,0.00010356328,0.003576895,0.00009479025],"about_ca_topic_score_codex":0.0021465742,"about_ca_topic_score_gemma":0.0055015907,"teacher_disagreement_score":0.0021465742,"about_ca_system_score_codex":0.00024424586,"about_ca_system_score_gemma":0.0002290756,"threshold_uncertainty_score":0.005599797},"labels":[],"label_agreement":null},{"id":"W2189257733","doi":"10.5539/jfr.v4n6p143","title":"Consumer Attitudes toward the Use of Gene Technology in Breakfast Products: Comparison between College Students from the U.S. and China","year":2015,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Genetically Modified Organisms Research","field":"Agricultural and Biological Sciences","cited_by":2,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"China; Marketing; Perception; Quality (philosophy); Genetically modified food; Gene technology; Business; Advertising; Generation y; Genetically modified organism; Psychology; Biotechnology; Political science","score_opus":0.3120816263481485,"score_gpt":0.3867661883044306,"score_spread":0.07468456195628209,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2189257733","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":[0.99945444,0.000015320316,0.000008652893,0.000045031404,0.0000020986981,0.0000032304001,0.000018234945,4.5259202e-7,0.00045252775],"genre_scores_gemma":[0.9994479,0.000044112145,0.000016515036,0.00006532615,0.0000022819054,0.0000028558661,0.00004479596,4.909192e-7,0.0003756528],"study_design_codex":"observational","study_design_gemma":"observational","domain_scores_codex":[0.99975044,0.00004143128,0.000016921285,0.000030281552,0.000086898996,0.00007407171],"domain_scores_gemma":[0.99854136,0.0002138732,0.00046974872,0.00004413329,0.000244635,0.00048632326],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0004817542,0.00020166722,0.00019114275,0.0007051458,0.00061186316,0.00078180735,0.00014316742,0.00038506105,0.0027822198],"category_scores_gemma":[0.0012094871,0.00012256969,0.0003433417,0.0007123364,0.00051697274,0.0003654123,0.00048288584,0.0005508714,0.00021978168],"study_design_candidate":"observational","study_design_consensus":"observational","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00013911731,0.00022329135,0.9843499,0.000018898485,0.00003605637,0.00011849067,0.007120406,0.000034145232,0.0014004621,0.00007991282,0.00019419417,0.0062850607],"study_design_scores_gemma":[0.000004678827,0.00013209465,0.99221015,0.000006133438,0.000010347172,0.000049603186,0.0070128655,0.000119716584,0.00013765687,0.000014437912,0.0002974404,0.000004870902],"about_ca_topic_score_codex":0.026960913,"about_ca_topic_score_gemma":0.037566323,"teacher_disagreement_score":0.026960913,"about_ca_system_score_codex":0.0006820286,"about_ca_system_score_gemma":0.0005107117,"threshold_uncertainty_score":0.05360794},"labels":[],"label_agreement":null},{"id":"W2192891290","doi":"10.5539/jfr.v5n1p1","title":"Malting Process Effects on Antioxidant Activity of Finger Millet and Amaranth Grains","year":2015,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Seed and Plant Biochemistry","field":"Agricultural and Biological Sciences","cited_by":9,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"McGill University","funders":"","keywords":"Amaranth; Eleusine; ABTS; Germination; Antioxidant; DPPH; Food science; Chemistry; Finger millet; Phenol; Phenols; Horticulture; Agronomy; Biology; Biochemistry; Organic chemistry","score_opus":0.10419355898655275,"score_gpt":0.33622062244089695,"score_spread":0.2320270634543442,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2192891290","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":[0.9989397,0.00060577365,0.00019898139,0.000008995601,0.000005764002,0.0000067173123,0.000110542685,0.000007811035,0.000115797586],"genre_scores_gemma":[0.9981785,0.00036743085,0.00066839985,0.000015734991,0.0000039404163,0.000011948309,0.00019882368,0.000008379311,0.000546857],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998504,0.000028875544,0.000019480345,0.000039183156,0.000032404274,0.000029729625],"domain_scores_gemma":[0.99971193,0.00006934502,0.000103933744,0.000018154402,0.00004756274,0.00004908808],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00015365922,0.0003822274,0.00030408,0.00026089363,0.00012137001,0.00037057468,0.000096911324,0.00015435411,0.00061417685],"category_scores_gemma":[0.00028065158,0.00015511794,0.0002922531,0.000248679,0.00014554788,0.00020045564,0.00014030033,0.00038647198,0.00008920716],"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":[0.0007098714,0.000051175582,0.0006423471,0.000049337214,0.000013059503,0.000023141469,0.000029179611,0.000048354577,0.9974523,0.000007913159,0.0000062552886,0.00096709846],"study_design_scores_gemma":[0.000017453149,0.0025285908,0.061209597,0.00001038425,0.000092325216,0.00007373314,0.00008994634,0.00051687,0.93489647,0.000024463701,0.0005241825,0.000016030886],"about_ca_topic_score_codex":0.0009951413,"about_ca_topic_score_gemma":0.0016956676,"teacher_disagreement_score":0.0009951413,"about_ca_system_score_codex":0.00020348324,"about_ca_system_score_gemma":0.00013987489,"threshold_uncertainty_score":0.002054572},"labels":[],"label_agreement":null},{"id":"W2199581316","doi":"10.5539/jfr.v5n1p58","title":"The Ergonomic Design of Bent-Handled Wok for Female Cooks’ Wok Flipping Task","year":2015,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Ergonomics and Musculoskeletal Disorders","field":"Psychology","cited_by":0,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Bent molecular geometry; Task (project management); Simulation; Mathematics; Computer science; Materials science; Engineering; Composite material","score_opus":0.2737642597867762,"score_gpt":0.4429038565652282,"score_spread":0.16913959677845197,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2199581316","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":[0.9980392,0.000027393746,0.001504445,0.0000123775935,0.000011314781,0.0001312761,0.000029221543,0.000012915565,0.00023188288],"genre_scores_gemma":[0.9864117,0.00008833513,0.011425286,0.000054427666,0.000021579866,0.0004422915,0.00010073124,0.000010696297,0.0014449733],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99979836,0.000047431226,0.000023819643,0.000054542685,0.00004723622,0.000028701053],"domain_scores_gemma":[0.99953866,0.00014037437,0.00008515947,0.000046916903,0.00008027765,0.00010861337],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0005805876,0.00060705503,0.00039028414,0.00022116382,0.00019354248,0.00019121676,0.00020304463,0.00031256783,0.0021964044],"category_scores_gemma":[0.0012837572,0.0002850058,0.00026647406,0.00007234983,0.00025302777,0.00020935146,0.00033897217,0.00022723092,0.00033187072],"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":[0.024825852,0.007810378,0.037294943,0.0006583684,0.0000924747,0.0004150001,0.0017820273,0.0009846325,0.87486196,0.00016563294,0.00049190264,0.050616726],"study_design_scores_gemma":[0.0015074799,0.10103066,0.8258227,0.000085210195,0.00023937228,0.0008743504,0.0020378178,0.0057966146,0.059383288,0.00035641578,0.002723666,0.00014228561],"about_ca_topic_score_codex":0.00041608795,"about_ca_topic_score_gemma":0.0012368567,"teacher_disagreement_score":0.0021964044,"about_ca_system_score_codex":0.00009364904,"about_ca_system_score_gemma":0.00022195687,"threshold_uncertainty_score":0.007347703},"labels":[],"label_agreement":null},{"id":"W2204642778","doi":"10.5539/jfr.v5n1p49","title":"Consumer Responses to Proposed Instructions for Cooking Mechanically Tenderized Beef Steaks","year":2015,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Food Safety and Hygiene","field":"Agricultural and Biological Sciences","cited_by":5,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":true,"ca_institutions":"","funders":"","keywords":"Food science; Business; Biology","score_opus":0.2841678250812814,"score_gpt":0.38739241672229585,"score_spread":0.10322459164101444,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2204642778","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":[0.9615667,0.00021912876,0.0010234343,0.008393197,0.0001825554,0.0018055992,0.0036030868,0.00016371654,0.023042602],"genre_scores_gemma":[0.9512608,0.000842769,0.010582876,0.006190718,0.00012084865,0.0028429814,0.0020928762,0.00003916839,0.02602696],"study_design_codex":"observational","study_design_gemma":"observational","domain_scores_codex":[0.99869555,0.00038197654,0.00011624191,0.000094685594,0.00047924576,0.00023237796],"domain_scores_gemma":[0.99241817,0.0021253726,0.0011047213,0.00030125657,0.0034268277,0.0006236879],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0032408256,0.00024225202,0.0001845071,0.00042814153,0.0015487168,0.000599015,0.0003219294,0.001298178,0.009227117],"category_scores_gemma":[0.008430116,0.00018922224,0.00029229713,0.00048651893,0.0005141949,0.00029643718,0.00051770156,0.00096517045,0.0012898626],"study_design_candidate":"observational","study_design_consensus":"observational","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0030166868,0.0016348095,0.5965145,0.0017266882,0.0000661381,0.0016730034,0.078574754,0.00086224114,0.02177386,0.0018649345,0.1468778,0.14541465],"study_design_scores_gemma":[0.00020450649,0.0015680551,0.82937825,0.0004173132,0.00006338489,0.00035268086,0.052407768,0.0012310076,0.0022927735,0.00027470427,0.1116434,0.00016622075],"about_ca_topic_score_codex":0.21873687,"about_ca_topic_score_gemma":0.42751053,"teacher_disagreement_score":0.21873687,"about_ca_system_score_codex":0.0044425004,"about_ca_system_score_gemma":0.0033525324,"threshold_uncertainty_score":0.4349274},"labels":[],"label_agreement":null},{"id":"W2210185259","doi":"10.5539/jfr.v5n1p75","title":"Effect of Blending and the Simultaneous Ingestion of a Probiotic Containing Oxalate-Degrading Bacteria on Oxalate Absorption","year":2015,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Kidney Stones and Urolithiasis Treatments","field":"Medicine","cited_by":0,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Oxalate; Spinach; Ingestion; Food science; Absorption (acoustics); Excretion; Chemistry; Population; Bioavailability; Kidney stones; Sodium oxalate; Biochemistry; Medicine; Internal medicine; Inorganic chemistry; Materials science; Pharmacology","score_opus":0.06479154787581708,"score_gpt":0.3788397937888857,"score_spread":0.3140482459130686,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2210185259","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":[0.99951065,0.00025945436,0.00006705898,0.000017979755,0.000016078398,0.000016760447,0.000027806616,0.000003978173,0.000080254504],"genre_scores_gemma":[0.9977956,0.00031995962,0.00092583476,0.000057901107,0.000020705727,0.000027511089,0.00010062198,0.000009507941,0.0007423533],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9994742,0.00015937771,0.00006397036,0.00011606824,0.00010527073,0.00008107971],"domain_scores_gemma":[0.99922335,0.00021140404,0.00017646179,0.00005507656,0.000062903004,0.00027086114],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00052397593,0.0006066195,0.0010201242,0.00040062942,0.00028361447,0.0006513241,0.00024125785,0.00049929466,0.0014377828],"category_scores_gemma":[0.001081928,0.0004349963,0.00060085783,0.00040456883,0.0002836269,0.00041413054,0.0006257077,0.00066651235,0.00016718644],"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":[0.11266706,0.020226222,0.02301972,0.0005543696,0.0009087686,0.00030836018,0.000555739,0.00038877485,0.8059015,0.000062249695,0.00012371875,0.03528359],"study_design_scores_gemma":[0.0020128766,0.47792813,0.29618844,0.000102316815,0.0015088047,0.00068017474,0.0010235137,0.0024592727,0.21517514,0.000093686096,0.0027188833,0.00010877109],"about_ca_topic_score_codex":0.0012404864,"about_ca_topic_score_gemma":0.0017080725,"teacher_disagreement_score":0.0014377828,"about_ca_system_score_codex":0.00020037481,"about_ca_system_score_gemma":0.0002756539,"threshold_uncertainty_score":0.0048098564},"labels":[],"label_agreement":null},{"id":"W2211505761","doi":"10.5539/jfr.v5n1p40","title":"FFM Index, FM Index and PBF in Subjects with Normal, Overweight, and Obese BMI in Saudi Arabia Female Population","year":2015,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Cardiovascular Disease and Adiposity","field":"Medicine","cited_by":2,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Overweight; Medicine; Percentile; Underweight; Body mass index; Demography; Population; Obesity; Internal medicine; Animal science; Mathematics; Statistics; Biology","score_opus":0.05249027160287208,"score_gpt":0.33411434466951556,"score_spread":0.2816240730666435,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2211505761","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":[0.9993325,0.00029188272,0.000020043604,0.000031748674,0.0000033236247,0.0000036377908,0.0001102476,0.0000012290226,0.00020534536],"genre_scores_gemma":[0.9993837,0.0001820958,0.00004383999,0.000028533237,0.000008633512,0.0000050641675,0.00018960572,5.5221574e-7,0.00015806852],"study_design_codex":"observational","study_design_gemma":"observational","domain_scores_codex":[0.99991024,0.000016667089,0.0000142154295,0.00001970585,0.000018428529,0.00002070962],"domain_scores_gemma":[0.99980026,0.000023927514,0.0000949244,0.00000991391,0.000027204675,0.000043829416],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00024701233,0.00019125505,0.00016460461,0.0006725467,0.00019187793,0.00024618098,0.0001553299,0.00026005847,0.0011924454],"category_scores_gemma":[0.00052656943,0.00016550295,0.00023383042,0.00040060095,0.00012091638,0.00022713236,0.00018237218,0.0002112298,0.00016701627],"study_design_candidate":"observational","study_design_consensus":"observational","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00016772124,0.000036422596,0.99738425,0.000016736372,0.000021653084,0.000113427224,0.00009200223,0.000028638276,0.00033036145,0.000014533616,0.000103005674,0.0016913298],"study_design_scores_gemma":[0.0000041717017,0.00010436269,0.9991817,0.000007960713,0.000015133079,0.00025622873,0.00016284277,0.00010913953,0.00004733683,0.000010180382,0.00009920943,0.000001806577],"about_ca_topic_score_codex":0.007967307,"about_ca_topic_score_gemma":0.005735011,"teacher_disagreement_score":0.007967307,"about_ca_system_score_codex":0.0002159871,"about_ca_system_score_gemma":0.0001193641,"threshold_uncertainty_score":0.015841842},"labels":[],"label_agreement":null},{"id":"W2215041927","doi":"10.5539/jfr.v5n1p82","title":"Improving the Frying Stability of Peanut oil through blending with Palm kernel Oil","year":2015,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Coconut Research and Applications","field":"Chemistry","cited_by":5,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Food science; Peanut oil; Palm kernel oil; Oleic acid; Palm oil; Arachis hypogaea; Flavour; Degree of unsaturation; Linoleic acid; Acid value; Iodine value; Mathematics; Chemistry; Fatty acid; Horticulture; Biology; Organic chemistry; Biochemistry","score_opus":0.1779454574133612,"score_gpt":0.3846485749767086,"score_spread":0.20670311756334742,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2215041927","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":[0.9967163,0.0009899226,0.0018680579,0.000019950201,0.000007840549,0.000012855673,0.000043852688,0.000017589056,0.00032350968],"genre_scores_gemma":[0.9938631,0.00114061,0.0042390726,0.000021448457,0.0000045523125,0.000008912765,0.000073929565,0.000013968042,0.0006345917],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99986386,0.000015444532,0.000015320104,0.000032789816,0.000046553487,0.000025869067],"domain_scores_gemma":[0.99993205,0.000007959483,0.000030927087,0.0000051226175,0.000012239083,0.000011743671],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0001500676,0.0003326756,0.00028018962,0.00029286896,0.000098356606,0.0003310352,0.00017928694,0.00018883652,0.00050287833],"category_scores_gemma":[0.0001620356,0.00013371703,0.0003060589,0.00030334192,0.00010274448,0.00041684048,0.00023106784,0.00032359196,0.00011352564],"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":[0.00013353938,0.00003314422,0.00032424717,0.000063909334,0.0000139359845,0.000036889673,0.000012363954,0.0000876558,0.9968567,0.000018556742,0.0000032660455,0.0024157749],"study_design_scores_gemma":[0.000010520543,0.0008392701,0.0057259216,0.000013531182,0.00008616003,0.00015461448,0.000037359227,0.0009826183,0.9911137,0.00002032988,0.001006717,0.000009311569],"about_ca_topic_score_codex":0.0007801552,"about_ca_topic_score_gemma":0.001225352,"teacher_disagreement_score":0.0007801552,"about_ca_system_score_codex":0.00014568756,"about_ca_system_score_gemma":0.000098462464,"threshold_uncertainty_score":0.0016823411},"labels":[],"label_agreement":null},{"id":"W2218026174","doi":"10.5539/jfr.v5n1p33","title":"Polyphenol Oxidase in Pawpaw (Asimina triloba [L.] Dunal) Fruit Pulp from Different Varieties","year":2015,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Lignin and Wood Chemistry","field":"Engineering","cited_by":8,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Polyphenol oxidase; Browning; Pulp (tooth); Horticulture; Catechol oxidase; Polyphenol; Annonaceae; Chemistry; Food science; Botany; Enzyme; Biology; Antioxidant; Biochemistry","score_opus":0.09788305690068376,"score_gpt":0.31355249657657974,"score_spread":0.21566943967589597,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2218026174","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":[0.99927443,0.00015215215,0.000101348414,0.000011670221,0.0000034425727,0.000004508037,0.00016735907,0.000003903469,0.00028114696],"genre_scores_gemma":[0.9963766,0.00011484014,0.0005365299,0.000041975243,0.0000028796453,0.000013727202,0.0013893029,0.000009852628,0.0015142435],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.99990046,0.000009273366,0.000010007049,0.000038515413,0.000019789011,0.000021899925],"domain_scores_gemma":[0.9998851,0.00001591117,0.000025902447,0.0000079365755,0.000031195308,0.00003400179],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00008448985,0.00025065092,0.00018328687,0.0004320481,0.00023042914,0.00034607097,0.00013754323,0.00015597805,0.0005340363],"category_scores_gemma":[0.00012646975,0.0001328946,0.00025011305,0.0005087493,0.00019968,0.00020073605,0.00016431592,0.00042893013,0.00010421015],"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":[0.00022965546,0.000045523742,0.0050492845,0.000036958834,0.000019607809,0.000105834566,0.00013860429,0.000018484097,0.99276865,0.000023344859,0.000035860216,0.0015281576],"study_design_scores_gemma":[0.000021826774,0.0004954064,0.7736391,0.000015079107,0.00011570403,0.0005651193,0.0007936808,0.00051883224,0.22185907,0.00003853439,0.001914238,0.000023456718],"about_ca_topic_score_codex":0.009962064,"about_ca_topic_score_gemma":0.014827121,"teacher_disagreement_score":0.009962064,"about_ca_system_score_codex":0.00026949972,"about_ca_system_score_gemma":0.00013900982,"threshold_uncertainty_score":0.019808114},"labels":[],"label_agreement":null},{"id":"W2221393186","doi":"10.5539/jfr.v5n1p88","title":"Impact of a Pilot Intervention to Improve Nutrition Knowledge and Cooking Confidence Among Low-Income Individuals","year":2015,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Food Security and Health in Diverse Populations","field":"Health Professions","cited_by":7,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Nutrition Education; Medicine; Food preparation; Intervention (counseling); Low income; Supplemental Nutrition Assistance Program; Environmental health; Confidence interval; Food group; Low Confidence; Gerontology; Food safety; Psychology; Nursing; Food insecurity; Food security; Agriculture; Social psychology","score_opus":0.4061340063520802,"score_gpt":0.5897797378659848,"score_spread":0.18364573151390462,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2221393186","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":[0.9980008,0.000026260921,0.00019610226,0.0001541582,0.000025650801,0.0009071816,0.000044108514,0.00004554866,0.00060008635],"genre_scores_gemma":[0.994888,0.00007383591,0.00213519,0.00017868199,0.00003135878,0.0016012925,0.00010582086,0.0000038064547,0.0009819804],"study_design_codex":"nonrandomized_trial","study_design_gemma":"observational","domain_scores_codex":[0.99958616,0.00018283245,0.000018652396,0.000042481875,0.000041565552,0.00012828635],"domain_scores_gemma":[0.99871063,0.00042571005,0.00010157263,0.0000717536,0.00010088047,0.0005894575],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0011301549,0.00054745394,0.00040442866,0.00032206447,0.0008346583,0.00029668343,0.00061643467,0.0006283844,0.0043334067],"category_scores_gemma":[0.002248227,0.00030149924,0.00046097176,0.00012573901,0.0003430561,0.0002871504,0.0007877733,0.00091243326,0.00033257352],"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":[0.052498106,0.55294627,0.041270595,0.00071514625,0.00032459362,0.0012679971,0.0039049517,0.001201728,0.0294397,0.00019500911,0.0045446716,0.31169128],"study_design_scores_gemma":[0.025726195,0.587017,0.3661892,0.00016031238,0.00038029355,0.00031166675,0.0025015378,0.002646854,0.010769502,0.0002248155,0.004014623,0.000057963156],"about_ca_topic_score_codex":0.004120222,"about_ca_topic_score_gemma":0.006103035,"teacher_disagreement_score":0.0043334067,"about_ca_system_score_codex":0.00035026023,"about_ca_system_score_gemma":0.0013459411,"threshold_uncertainty_score":0.014496684},"labels":[],"label_agreement":null},{"id":"W2233918017","doi":"10.5539/jfr.v5n1p26","title":"Characterization of Algerian Honey from Tiaret Region and Immunoassay Study of Its Immunomodulatory Effect in BALB/c Mice","year":2015,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Bee Products Chemical Analysis","field":"Agricultural and Biological Sciences","cited_by":1,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"Université de Moncton","funders":"","keywords":"Ovalbumin; Immune system; Royal jelly; Isotype; Allergic response; Immunology; Allergen; Antigen; Biology; Antibody; Chemistry; Allergy; Immunoglobulin E; Food science","score_opus":0.07690345663708636,"score_gpt":0.2962215852263324,"score_spread":0.21931812858924604,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2233918017","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":[0.99337006,0.0017153698,0.0029325113,0.00009939584,0.000035455785,0.00010479257,0.0007068256,0.000055875404,0.0009796475],"genre_scores_gemma":[0.98431385,0.0022056517,0.0075863446,0.0001924713,0.000041033316,0.0002509222,0.0013002125,0.000035575064,0.004073924],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99986935,0.000019547337,0.000012473722,0.000032526135,0.000037681068,0.000028421306],"domain_scores_gemma":[0.9998746,0.000013103346,0.00004645371,0.00001825859,0.000019030578,0.000028496635],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00021336204,0.0005074866,0.00022577748,0.0007284394,0.00014823923,0.00020248687,0.00017121315,0.00035520454,0.0010194023],"category_scores_gemma":[0.00011906024,0.00014497279,0.00033674843,0.00019953499,0.0001922638,0.00019491719,0.00009046568,0.00055973814,0.0003054718],"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":[0.00016268334,0.000112997484,0.00012807213,0.000028539302,0.000004923638,0.000030834166,0.000011475938,0.000019469002,0.99860424,0.000024085139,0.000013766844,0.0008589254],"study_design_scores_gemma":[0.0000576519,0.0019573413,0.017138964,0.000014753644,0.0000512313,0.0003377792,0.00004031197,0.00043255757,0.9777598,0.000053903987,0.0021480538,0.000007641989],"about_ca_topic_score_codex":0.00023797993,"about_ca_topic_score_gemma":0.00039509035,"teacher_disagreement_score":0.0010194023,"about_ca_system_score_codex":0.000133741,"about_ca_system_score_gemma":0.000088093584,"threshold_uncertainty_score":0.0034102201},"labels":[],"label_agreement":null},{"id":"W2253188120","doi":"10.5539/jfr.v5n1p114","title":"Effect of Sodium Caseinates Addition on the Rheological Properties of Kefir during Gel Formation","year":2016,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":1,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"European Social Fund; European Commission","keywords":"Rheology; Kefir; Rheometer; Chemistry; Fermentation; Syneresis; Sodium Caseinate; Dynamic modulus; Chromatography; Food science; Dynamic mechanical analysis; Chemical engineering; Materials science; Organic chemistry; Polymer; Composite material; Lactic acid","score_opus":0.10991690302669162,"score_gpt":0.29835205979526724,"score_spread":0.18843515676857564,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2253188120","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":[0.99866295,0.00062192447,0.00028986004,0.00003068531,0.000012500743,0.000009783643,0.000088293535,0.00001635913,0.00026775835],"genre_scores_gemma":[0.9978502,0.00036530395,0.0010362657,0.00003161249,0.000005674984,0.00001342282,0.00014526345,0.000012270153,0.0005399725],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99969685,0.00010775076,0.000037968963,0.000062030325,0.00004613854,0.000049214374],"domain_scores_gemma":[0.99943835,0.00020954527,0.00013055983,0.00003046295,0.00010403887,0.00008701738],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00037481028,0.00043770246,0.0003655522,0.0001438567,0.00010506106,0.00034206474,0.00018484131,0.00026142623,0.0005893686],"category_scores_gemma":[0.00082770013,0.0001809613,0.00019530172,0.0001532745,0.00022245644,0.00022587761,0.00015419317,0.00041941533,0.00014039763],"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":[0.00092576095,0.00003416323,0.00035435706,0.00006287116,0.000011514766,0.000029297984,0.000042039766,0.00009728171,0.99748576,0.000007253032,0.000010418738,0.0009393169],"study_design_scores_gemma":[0.000009254421,0.0005009995,0.0029508204,0.0000052555633,0.000019481051,0.000023056327,0.000028472637,0.00026201486,0.9958061,0.0000042814395,0.0003834532,0.0000067378214],"about_ca_topic_score_codex":0.0011499549,"about_ca_topic_score_gemma":0.0016292058,"teacher_disagreement_score":0.0011499549,"about_ca_system_score_codex":0.00025907153,"about_ca_system_score_gemma":0.00028766695,"threshold_uncertainty_score":0.0022864938},"labels":[],"label_agreement":null},{"id":"W2259840164","doi":"10.5539/jfr.v7n5p7","title":"Modified Atmosphere Packaging Enhances the Effectiveness of Coolbot™ Cold Storage to Preserve Postharvest Quality of Mango Fruits","year":2018,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Postharvest Quality and Shelf Life Management","field":"Agricultural and Biological Sciences","cited_by":16,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Postharvest; Modified atmosphere; Cold storage; Ripening; Shelf life; Horticulture; Respiration rate; Ascorbic acid; Softening; Food science; Environmental science; Chemistry; Respiration; Biology; Botany; Mathematics","score_opus":0.15222836044474788,"score_gpt":0.38415585801860297,"score_spread":0.23192749757385508,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2259840164","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":[0.99560225,0.0019535923,0.0010280728,0.000054970307,0.000030727108,0.000043001724,0.00015540165,0.000039098217,0.0010928524],"genre_scores_gemma":[0.99541014,0.00062257965,0.0026127612,0.000052526,0.000013354698,0.000028724864,0.00016504641,0.000014978292,0.0010797739],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.999846,0.000029904288,0.000013505193,0.00003645234,0.000042882915,0.00003124211],"domain_scores_gemma":[0.9998267,0.000022729764,0.000066948334,0.000017713139,0.000042641816,0.000023216697],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0002141318,0.00033382096,0.0003146122,0.0002416064,0.0002843078,0.000557469,0.0002385492,0.00029177315,0.0017961184],"category_scores_gemma":[0.00027412645,0.00017405322,0.00046640393,0.00018591226,0.00016207718,0.0005851026,0.00035721794,0.00040860908,0.00022495922],"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":[0.000585761,0.00013301194,0.0040311147,0.00033799393,0.00003641359,0.00020809991,0.0001791222,0.000120076,0.98416334,0.00006890888,0.00010768533,0.010028517],"study_design_scores_gemma":[0.000038187743,0.0063823764,0.19474791,0.00014370662,0.0002473633,0.0011048964,0.00065886433,0.0010636493,0.78454137,0.00012073242,0.010879046,0.000071880764],"about_ca_topic_score_codex":0.0007992389,"about_ca_topic_score_gemma":0.0021417618,"teacher_disagreement_score":0.0017961184,"about_ca_system_score_codex":0.00018990763,"about_ca_system_score_gemma":0.0001420193,"threshold_uncertainty_score":0.006008625},"labels":[],"label_agreement":null},{"id":"W2263793982","doi":"10.5539/jfr.v5n1p121","title":"Effect of Kefiran and Milk Proteins Addition on the Rheological Behavior of Glucono-delta-Lactone Induced Milk Gels","year":2016,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":6,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"European Social Fund; European Commission","keywords":"Rheology; Food science; Chemistry; Thixotropy; Apparent viscosity; Whey protein; Polysaccharide; Incubation; Chemical engineering; Materials science; Organic chemistry; Biochemistry","score_opus":0.11629235458842692,"score_gpt":0.34020514106706695,"score_spread":0.22391278647864005,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2263793982","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":[0.9988348,0.0005438473,0.00015822536,0.000014217729,0.000007927059,0.000008859362,0.00006490695,0.000006615226,0.00036054605],"genre_scores_gemma":[0.99722326,0.0005920283,0.0011726331,0.00002431303,0.0000039926485,0.000015189827,0.00011888042,0.000007582722,0.00084212347],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998485,0.000047077,0.000015680806,0.000032193588,0.000025919293,0.0000306076],"domain_scores_gemma":[0.9997706,0.00007090218,0.00006148713,0.000012697157,0.00004307404,0.000041252093],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00021898244,0.0004125587,0.00023663367,0.00012421695,0.0000902692,0.00025133125,0.00014199114,0.00017679587,0.0008078611],"category_scores_gemma":[0.00034110103,0.00012573674,0.00016476809,0.00014007682,0.00016214333,0.00016800912,0.00015957135,0.00035223772,0.00011843734],"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":[0.0006547544,0.0000450671,0.00017817465,0.00005065054,0.000008904147,0.000028600722,0.000026615999,0.00006511118,0.9980379,0.0000089862115,0.000007759449,0.00088750204],"study_design_scores_gemma":[0.000008226466,0.00051599793,0.002949611,0.0000063399802,0.000019510737,0.000020178644,0.00002373733,0.00021091299,0.9958495,0.0000042002457,0.00038724713,0.000004679117],"about_ca_topic_score_codex":0.00086957455,"about_ca_topic_score_gemma":0.001435211,"teacher_disagreement_score":0.00086957455,"about_ca_system_score_codex":0.0001660263,"about_ca_system_score_gemma":0.00019226343,"threshold_uncertainty_score":0.0027025342},"labels":[],"label_agreement":null},{"id":"W2271860795","doi":"10.5539/jfr.v5n1p18","title":"Food Offer, Chronic Diarrhea and Preparedness to Alimentary Diabetes from the Second Year of Life Onwards","year":2015,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Diet and metabolism studies","field":"Medicine","cited_by":3,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Meal; Medicine; Overweight; Diarrhea; Internal medicine; Obesity; Gastroenterology; Endocrinology; Pediatrics","score_opus":0.10071180667141298,"score_gpt":0.3653296239614293,"score_spread":0.2646178172900163,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2271860795","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":[0.9951244,0.00039735672,0.00005239522,0.00028157202,0.000030704192,0.00006475384,0.0008671664,0.000006333715,0.0031753255],"genre_scores_gemma":[0.9886135,0.0006359213,0.00026696888,0.00017654568,0.000031342814,0.00019008412,0.0007766093,0.00000563156,0.009303323],"study_design_codex":"observational","study_design_gemma":"observational","domain_scores_codex":[0.99981135,0.000029197954,0.0000119389915,0.000033499287,0.000030987652,0.00008307236],"domain_scores_gemma":[0.99945873,0.000040692048,0.00021237155,0.000022802673,0.000061020262,0.00020445888],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00030349783,0.00017034278,0.00020177187,0.00048023998,0.0005428425,0.00051109685,0.00023061421,0.0003155428,0.011125097],"category_scores_gemma":[0.00085473404,0.00014847843,0.00023826191,0.00038231505,0.00028297945,0.00025390863,0.00059158145,0.0005142152,0.00092206814],"study_design_candidate":"observational","study_design_consensus":"observational","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00058583426,0.0008755835,0.97372097,0.00012532344,0.000020098923,0.0010831173,0.001336248,0.00003488001,0.0010585809,0.00019195152,0.002385391,0.018582007],"study_design_scores_gemma":[0.00000791069,0.0004439667,0.9962334,0.000027336517,0.0000062716185,0.00031756962,0.00057255937,0.000010613331,0.000081527905,0.00002587254,0.0022695211,0.0000034296224],"about_ca_topic_score_codex":0.005012167,"about_ca_topic_score_gemma":0.008509553,"teacher_disagreement_score":0.011125097,"about_ca_system_score_codex":0.0005074895,"about_ca_system_score_gemma":0.0005047772,"threshold_uncertainty_score":0.03721714},"labels":[],"label_agreement":null},{"id":"W2276156634","doi":"10.5539/jfr.v5n1p97","title":"Growth Performance and Feed Utilization of Clarias gariepinus (Teugels) Fed Different Dietary Levels of Soaked Bauhinia Monandra (Kutz) Seed Meal","year":2016,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Aquaculture Nutrition and Growth","field":"Agricultural and Biological Sciences","cited_by":5,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"Directorate for Biological Sciences; Ahmadu Bello University","keywords":"Completely randomized design; Meal; Biology; Clarias gariepinus; Nutrient; Animal science; Net protein utilization; Proximate; Fish meal; Protein efficiency ratio; Food science; Bauhinia; Botany; Feed conversion ratio; Fish <Actinopterygii>; Body weight; Catfish; Fishery; Ecology","score_opus":0.1431892700596122,"score_gpt":0.31450842034359083,"score_spread":0.17131915028397862,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2276156634","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":[0.9992052,0.00024265714,0.00010311089,0.00003689011,0.0000068744234,0.000007966847,0.00009603324,0.000010067494,0.00029124442],"genre_scores_gemma":[0.9912844,0.00048565192,0.0010337923,0.00011951595,0.000008604295,0.000051965017,0.00044096648,0.000017339135,0.006557774],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999118,0.000009803261,0.0000064520027,0.000034654928,0.000020051664,0.000017249238],"domain_scores_gemma":[0.9997805,0.000040633866,0.00005922875,0.000014877224,0.00003522045,0.00006953972],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00013775258,0.00044797428,0.00045712173,0.00046171743,0.00029875865,0.00034700887,0.00024094501,0.00040117497,0.0010679247],"category_scores_gemma":[0.00016004342,0.00022459618,0.00025501664,0.00017882716,0.00023684764,0.0002837432,0.000282256,0.00055641495,0.00028293792],"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":[0.0011437498,0.00027653048,0.0020540527,0.00008638455,0.000019679623,0.00013934443,0.00011879813,0.00006152348,0.9937172,0.000027893426,0.000032497555,0.002322315],"study_design_scores_gemma":[0.00013634149,0.026827719,0.41334644,0.00007731336,0.00029565842,0.00079985143,0.0011906743,0.0013921947,0.55030406,0.00018108728,0.0053605568,0.00008806412],"about_ca_topic_score_codex":0.0029417998,"about_ca_topic_score_gemma":0.0059354203,"teacher_disagreement_score":0.0029417998,"about_ca_system_score_codex":0.00038520538,"about_ca_system_score_gemma":0.00018027432,"threshold_uncertainty_score":0.005849302},"labels":[],"label_agreement":null},{"id":"W2285915258","doi":"10.5539/jfr.v5n1p107","title":"Employee and Customer Reactions to a Healthy In-Store Marketing Intervention in Supermarkets","year":2016,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Consumer Retail Behavior Studies","field":"Business, Management and Accounting","cited_by":9,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Marketing; Business; Demographics; Purchasing; Direct marketing; Staffing; Product (mathematics); Variance (accounting); Test (biology); Advertising; Economics","score_opus":0.10166854564640677,"score_gpt":0.37945759090701536,"score_spread":0.2777890452606086,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2285915258","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":[0.9996031,0.000014804787,0.000025354599,0.0000492045,0.000004719203,0.000075712174,0.0000111549125,0.000003543278,0.00021243344],"genre_scores_gemma":[0.9983236,0.00006664197,0.0005742681,0.00012683081,0.000015263877,0.0003527768,0.00004614235,0.0000019053726,0.00049258705],"study_design_codex":"design_other","study_design_gemma":"observational","domain_scores_codex":[0.9983039,0.0010921865,0.0000848977,0.000090941154,0.00022207979,0.0002060797],"domain_scores_gemma":[0.99658823,0.0014170007,0.00074232917,0.00017184389,0.0002647937,0.00081582885],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0028628393,0.00027407397,0.00042970735,0.00015259872,0.0006674607,0.00038612267,0.0003789322,0.0004890386,0.0031063552],"category_scores_gemma":[0.005744391,0.00019850343,0.0003169801,0.00017520798,0.00025695056,0.000266469,0.00040224948,0.00064951903,0.00020624975],"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":[0.092044346,0.28400484,0.20958357,0.0017663809,0.00082687923,0.00033592372,0.012751594,0.0013575918,0.0177006,0.00025462665,0.0042781737,0.37509546],"study_design_scores_gemma":[0.009984121,0.3861279,0.57990664,0.0002037975,0.00065281184,0.00009546,0.0066474187,0.0022711742,0.009711634,0.00019864271,0.00412697,0.000073402894],"about_ca_topic_score_codex":0.0014435793,"about_ca_topic_score_gemma":0.0038827737,"teacher_disagreement_score":0.0031063552,"about_ca_system_score_codex":0.00057405146,"about_ca_system_score_gemma":0.0011370622,"threshold_uncertainty_score":0.015140355},"labels":[],"label_agreement":null},{"id":"W2295769275","doi":"10.5539/jfr.v5n2p13","title":"Time-Dependent and Time-Independent Rheological Characterization of Date Syrup","year":2016,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Date Palm Research Studies","field":"Agricultural and Biological Sciences","cited_by":10,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Thixotropy; Rheology; Arrhenius equation; Thermodynamics; Shear rate; Power law; Viscometer; Viscosity; Apparent viscosity; Materials science; Exponential function; Time–temperature superposition; Chemistry; Mathematics; Activation energy; Statistics; Physics; Composite material; Viscoelasticity; Physical chemistry; Mathematical analysis","score_opus":0.0618348559893828,"score_gpt":0.3123222091685592,"score_spread":0.25048735317917636,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2295769275","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":[0.9942153,0.0011456374,0.0027960516,0.000027026817,0.000019895644,0.000024360386,0.00039694336,0.0000283301,0.0013463357],"genre_scores_gemma":[0.993316,0.0008777496,0.0027965799,0.000023143624,0.000010345978,0.00002657195,0.00040623013,0.000018300694,0.0025250914],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998481,0.000026393467,0.000016745413,0.000030256393,0.00006030996,0.000018255287],"domain_scores_gemma":[0.9996495,0.0000954317,0.00010172679,0.000027682168,0.00009754249,0.000027963213],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00032807686,0.00023503674,0.0002874923,0.000591802,0.00016623348,0.00031528354,0.00017662013,0.0002054997,0.0012119672],"category_scores_gemma":[0.00067649694,0.00011241265,0.00025577247,0.00045381708,0.00020034137,0.0004298601,0.00010698791,0.00038186394,0.00028095735],"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":[0.0002292605,0.000032492186,0.0012395792,0.00010070925,0.0000125286215,0.00009440434,0.00010164558,0.0003197004,0.99408567,0.00009380163,0.000037809896,0.0036523484],"study_design_scores_gemma":[0.0000065490517,0.0003852979,0.034740426,0.000012742441,0.00003484425,0.00017652224,0.00011427311,0.0032897464,0.95982003,0.000048922575,0.0013433459,0.00002720846],"about_ca_topic_score_codex":0.00041987398,"about_ca_topic_score_gemma":0.00060089136,"teacher_disagreement_score":0.0012119672,"about_ca_system_score_codex":0.0001311029,"about_ca_system_score_gemma":0.00013174102,"threshold_uncertainty_score":0.004054427},"labels":[],"label_agreement":null},{"id":"W2295976817","doi":"10.5539/jfr.v5n2p1","title":"Effects of Early Post-Mortem Rate of pH fall and aging on Tenderness and Water Holding Capacity of Meat from Cull Dairy Holstein-Friesian Cows","year":2016,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Meat and Animal Product Quality","field":"Agricultural and Biological Sciences","cited_by":7,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Animal science; Tenderness; Longissimus Thoracis; Chemistry; Biology","score_opus":0.09093950162219402,"score_gpt":0.30123222348630907,"score_spread":0.21029272186411505,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2295976817","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":[0.99978596,0.00008458732,0.000024815723,0.0000040941713,0.0000017497272,0.0000011928975,0.000042320917,0.0000012047474,0.000054052107],"genre_scores_gemma":[0.9991923,0.00008054141,0.000083206476,0.000019217374,0.0000042273346,0.0000035350017,0.00018981581,0.000002641939,0.00042460073],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.9998265,0.00003008374,0.000012714832,0.00005317796,0.000025600593,0.000051948275],"domain_scores_gemma":[0.9994035,0.00017607078,0.00018035673,0.0000359152,0.000044806315,0.00015941536],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00032206692,0.00022872117,0.00027712007,0.00025258042,0.00015302435,0.00038830796,0.00013972305,0.00019387864,0.0010267876],"category_scores_gemma":[0.0005266706,0.00018269938,0.00027596604,0.00017058058,0.00031586693,0.00022270114,0.0002043535,0.0003985872,0.0001582493],"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":[0.04511088,0.00089670345,0.23707671,0.00011431475,0.00015316931,0.00035005176,0.0005834822,0.00030813942,0.7023312,0.00004120216,0.00014178874,0.012892338],"study_design_scores_gemma":[0.000019813091,0.00305634,0.97553986,0.0000034577702,0.000048771657,0.00005805049,0.00016264243,0.0002550106,0.020710355,0.000012190391,0.0001265272,0.0000068401596],"about_ca_topic_score_codex":0.0030661032,"about_ca_topic_score_gemma":0.004762596,"teacher_disagreement_score":0.0030661032,"about_ca_system_score_codex":0.0003268917,"about_ca_system_score_gemma":0.00013292096,"threshold_uncertainty_score":0.0060964823},"labels":[],"label_agreement":null},{"id":"W2297574389","doi":"10.5539/jfr.v5n2p23","title":"Effect of Calcium Chloride and Hydrocooling on Postharvest Quality of Selected Vegetables","year":2016,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Postharvest Quality and Shelf Life Management","field":"Agricultural and Biological Sciences","cited_by":30,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"National Commission for Science, Technology and Innovation","keywords":"Postharvest; Titratable acid; Chemistry; Calcium; Relative humidity; Horticulture; Chloride; Animal science; Food science; Biology","score_opus":0.12518238292114814,"score_gpt":0.3848383380307525,"score_spread":0.2596559551096044,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2297574389","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":[0.99865484,0.0005529881,0.00015722163,0.00003176478,0.0000109634475,0.000021801174,0.00022140448,0.000011904865,0.0003371141],"genre_scores_gemma":[0.9969132,0.00026387934,0.000543491,0.000056196546,0.000008115855,0.000035707482,0.0005173643,0.000025000358,0.001637066],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99980897,0.000035035024,0.000023413862,0.000055074215,0.000038565293,0.00003893547],"domain_scores_gemma":[0.9993777,0.00009743082,0.00015779978,0.000041063293,0.0001658396,0.00016005442],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00023051727,0.0002917114,0.00040668162,0.00020734109,0.00028653565,0.0004856655,0.0003164007,0.00026672395,0.0015364679],"category_scores_gemma":[0.00039156497,0.00017750074,0.00032338809,0.000260649,0.00027148987,0.00034436252,0.00030409303,0.00061612244,0.00016217673],"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":[0.0027214214,0.00011620824,0.0024743697,0.00012272807,0.000031390693,0.000096019256,0.00016590672,0.00011389788,0.9924655,0.000021477368,0.000050834577,0.0016203097],"study_design_scores_gemma":[0.00007197039,0.0051148105,0.13080245,0.000030927757,0.00012682726,0.00015800458,0.00053342653,0.0008419806,0.85968566,0.000058832913,0.0025164515,0.000058645976],"about_ca_topic_score_codex":0.0038148547,"about_ca_topic_score_gemma":0.008039171,"teacher_disagreement_score":0.0038148547,"about_ca_system_score_codex":0.0005443886,"about_ca_system_score_gemma":0.00036706045,"threshold_uncertainty_score":0.007585287},"labels":[],"label_agreement":null},{"id":"W2302587986","doi":"10.5539/jfr.v5n2p58","title":"Dietary Sources of Calcium, Vitamin D, and the Pattern of Dairy Products Consumption in Five Ethnic Groups in the United States","year":2016,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Vitamin D Research Studies","field":"Medicine","cited_by":3,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"University of Alberta","funders":"","keywords":"Ethnic group; Vitamin D and neurology; Vitamin; Medicine; Food frequency questionnaire; Environmental health; Cohort; Food group; Demography; Gerontology; Endocrinology; Internal medicine","score_opus":0.14627278708619246,"score_gpt":0.40592235816696587,"score_spread":0.2596495710807734,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2302587986","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":[0.9995467,0.00009141745,0.000023738752,0.00001906802,0.0000011021875,0.00000242108,0.00017007774,7.601357e-7,0.00014462818],"genre_scores_gemma":[0.99926275,0.00010977421,0.00009965217,0.000033601307,0.0000020094042,0.0000063909474,0.0003458372,6.654054e-7,0.00013929639],"study_design_codex":"observational","study_design_gemma":"observational","domain_scores_codex":[0.99984837,0.000047193553,0.000022083996,0.00002963078,0.0000319464,0.000020762143],"domain_scores_gemma":[0.9996817,0.00004055529,0.0001420227,0.000016041755,0.000054660504,0.00006496731],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0003225272,0.00015282385,0.00016662975,0.0006409073,0.0003572953,0.0003075797,0.00014161538,0.00022674762,0.00048972823],"category_scores_gemma":[0.00045852046,0.00014919172,0.00018308128,0.00083410053,0.00015873955,0.00018578999,0.00023247462,0.00017655565,0.0001011853],"study_design_candidate":"observational","study_design_consensus":"observational","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000053350173,0.000027104861,0.9982309,0.000004401712,0.00003088219,0.000026490517,0.00015863827,0.000021876875,0.0002365381,0.0000059308218,0.000055991128,0.0011478754],"study_design_scores_gemma":[0.0000029466348,0.000025098856,0.9994636,0.0000030008516,0.000013901466,0.000040606188,0.0002554964,0.000045111854,0.00003707012,0.000005385685,0.000106190804,0.0000016249292],"about_ca_topic_score_codex":0.037820235,"about_ca_topic_score_gemma":0.063319124,"teacher_disagreement_score":0.037820235,"about_ca_system_score_codex":0.00025676715,"about_ca_system_score_gemma":0.00020253166,"threshold_uncertainty_score":0.07520014},"labels":[],"label_agreement":null},{"id":"W2305645993","doi":"10.5539/jfr.v5n2p41","title":"Microbial Vitality of Probiotic Milks Supplemented With Cereal or Pseudocereal Grain Flours","year":2016,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Probiotics and Fermented Foods","field":"Agricultural and Biological Sciences","cited_by":16,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"Western University","funders":"Brescia University College","keywords":"Lactobacillus rhamnosus; Probiotic; Food science; Skimmed milk; Biology; Lactobacillus; Animal science; Fermentation; Bacteria","score_opus":0.07925303695006827,"score_gpt":0.3172461337681386,"score_spread":0.23799309681807032,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2305645993","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":[0.9993412,0.0002881682,0.00011113413,0.000013361945,0.000014135521,0.000005759751,0.000092396964,0.000004863513,0.0001290347],"genre_scores_gemma":[0.99824023,0.00018857092,0.00059691514,0.000021466054,0.000008025885,0.000013035226,0.00031440734,0.000006441856,0.0006109436],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9997923,0.000045969013,0.000026149375,0.000045622677,0.000053512103,0.000036565903],"domain_scores_gemma":[0.9997962,0.000035373323,0.00006295035,0.000014203307,0.000052495365,0.00003883303],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00022054242,0.000364637,0.00041269563,0.00017886315,0.00014011638,0.00033017635,0.00015073664,0.00019290338,0.0005330139],"category_scores_gemma":[0.0003930319,0.00012990578,0.00022644839,0.00022318173,0.00017265156,0.00018760287,0.00029283043,0.00031772195,0.00011126271],"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":[0.0013520516,0.00008877568,0.0014749098,0.000042794712,0.000010764127,0.000045602897,0.00005431761,0.000032354325,0.9952767,0.000012395438,0.000020385232,0.0015888927],"study_design_scores_gemma":[0.000035123518,0.0055183005,0.04573978,0.000028318653,0.00010444596,0.00015362096,0.0003318314,0.00076552917,0.94596857,0.000020712856,0.0013155463,0.000018358101],"about_ca_topic_score_codex":0.0011028544,"about_ca_topic_score_gemma":0.0010805797,"teacher_disagreement_score":0.0011028544,"about_ca_system_score_codex":0.00017231572,"about_ca_system_score_gemma":0.00020073373,"threshold_uncertainty_score":0.0021929145},"labels":[],"label_agreement":null},{"id":"W2306154145","doi":"10.5539/jfr.v5n2p67","title":"Physical, Proximate and Anti-nutritional Composition of African yam bean (Sphenostylis stenocarpa) Seeds Varieties","year":2016,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Agricultural pest management studies","field":"Agricultural and Biological Sciences","cited_by":29,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Tannin; Proximate; Hydrogen cyanide; Biology; Saponin; Trypsin inhibitor; Antinutrient; Cyanide; Composition (language); Oxalate; Horticulture; Food science; Botany; Phytic acid; Trypsin; Chemistry; Biochemistry; Enzyme","score_opus":0.05324300399976869,"score_gpt":0.2909910463323827,"score_spread":0.237748042332614,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2306154145","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":[0.99956185,0.000088461886,0.00006140035,0.0000053777353,0.0000010585118,0.0000021199642,0.00012648664,0.0000032172188,0.0001500175],"genre_scores_gemma":[0.99841213,0.0000978413,0.00039910816,0.000015942202,0.0000015263707,0.000006213471,0.00058846484,0.0000070465753,0.0004716319],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.9999312,0.0000116277615,0.0000105401905,0.000019372404,0.000016843289,0.000010427004],"domain_scores_gemma":[0.9998505,0.000018932205,0.000051839605,0.000007826535,0.0000260938,0.00004481507],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00009979319,0.00021973789,0.0002152901,0.0006194961,0.00022569162,0.00022814074,0.00008496258,0.00013127566,0.00058037933],"category_scores_gemma":[0.00013047062,0.000103903745,0.00017522351,0.00046800319,0.00014415233,0.00012093136,0.00017416429,0.00018100686,0.00009907598],"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":[0.00064126804,0.00007933282,0.024743626,0.00010515375,0.000043809276,0.0002604882,0.00023552772,0.00005242034,0.9705686,0.00003491185,0.00002865716,0.003206253],"study_design_scores_gemma":[0.000017076081,0.0007354976,0.9621284,0.000009142566,0.00006897247,0.00069538987,0.00041494984,0.00014948932,0.03485972,0.000037474154,0.000873912,0.000010001282],"about_ca_topic_score_codex":0.0017135964,"about_ca_topic_score_gemma":0.003881662,"teacher_disagreement_score":0.0017135964,"about_ca_system_score_codex":0.00013475766,"about_ca_system_score_gemma":0.00010629225,"threshold_uncertainty_score":0.0034071803},"labels":[],"label_agreement":null},{"id":"W2307014153","doi":"10.5539/jfr.v5n2p50","title":"Brazilian Peach (Prunus Persica) and Passion Fruit (Passiflora Edulis) Nectars: Good Source of Vitamin C and Anthocyanins?","year":2016,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Sensory Analysis and Statistical Methods","field":"Agricultural and Biological Sciences","cited_by":1,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Passion fruit; Passiflora; Titratable acid; Food science; Chemistry; Citric acid; Vitamin C; Nectar; Prunus; Vitamin; Anthocyanin; Passifloraceae; Horticulture; Botany; Biology; Biochemistry; Pollen","score_opus":0.07860199855881948,"score_gpt":0.3437846275206562,"score_spread":0.2651826289618367,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2307014153","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":[0.98779315,0.007493239,0.0006027777,0.00020640137,0.000016266542,0.000012700718,0.00027458876,0.00002177119,0.0035791174],"genre_scores_gemma":[0.9954905,0.0017614827,0.0010973598,0.0001076897,0.0000070157375,0.000004763593,0.00023404478,0.0000073266856,0.0012898073],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99983716,0.000026301215,0.000010714369,0.000055029723,0.000050295916,0.000020512434],"domain_scores_gemma":[0.99982256,0.000022407476,0.00006786901,0.000016927475,0.0000551486,0.000015145616],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00020135078,0.00030756652,0.00022322175,0.000582085,0.0003283788,0.00060788466,0.00016042478,0.00033947895,0.0018257309],"category_scores_gemma":[0.0003466311,0.00014037566,0.00020348672,0.0006162969,0.00028577584,0.00045033768,0.00020785337,0.00018366877,0.0002492045],"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":[0.0006515247,0.00012760572,0.16647245,0.0013934457,0.00021571993,0.0012826908,0.0014014867,0.000102759026,0.73451746,0.00082739815,0.0005184522,0.09248899],"study_design_scores_gemma":[0.000017399841,0.00069614,0.91249645,0.00014639724,0.00021740273,0.00243969,0.0016122746,0.0002718029,0.06486202,0.00041519728,0.016793976,0.000031176252],"about_ca_topic_score_codex":0.008028971,"about_ca_topic_score_gemma":0.01866975,"teacher_disagreement_score":0.008028971,"about_ca_system_score_codex":0.00034151474,"about_ca_system_score_gemma":0.00020385842,"threshold_uncertainty_score":0.015964508},"labels":[],"label_agreement":null},{"id":"W2315246233","doi":"10.5539/jfr.v5n2p110","title":"Viscoelastic Properties of Kefir as Affected by Milk Protein Addition and Starter Culture Type","year":2016,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":0,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"European Social Fund; European Commission","keywords":"Starter; Kefir; Food science; Whey protein; Fermentation; Chemistry; Rheology; Viscoelasticity; Sodium alginate; Sodium; Materials science; Biology; Lactic acid; Organic chemistry","score_opus":0.06773508050006992,"score_gpt":0.28549268535308897,"score_spread":0.21775760485301904,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2315246233","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":[0.99865663,0.0005023617,0.00031412058,0.000013237311,0.0000078781395,0.0000049992236,0.00016249447,0.000009874505,0.0003283706],"genre_scores_gemma":[0.9970265,0.00046596688,0.00103922,0.000025388517,0.0000043747077,0.00001427867,0.00041553957,0.000009524798,0.0009991828],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99981624,0.000043081058,0.00001935723,0.00004631953,0.000040265677,0.00003475938],"domain_scores_gemma":[0.99965477,0.00011404073,0.000095001866,0.000021430602,0.00007662176,0.000038198206],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00027998266,0.0003272653,0.00021159889,0.00019441028,0.00011190773,0.0002834593,0.00010238828,0.00021924337,0.0010099688],"category_scores_gemma":[0.0005791144,0.0001528457,0.00018479813,0.00027815637,0.00014330809,0.00026202688,0.00012475516,0.0002984099,0.00016071582],"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":[0.0003712916,0.000015470947,0.00051916874,0.000023688874,0.000006594607,0.000022955512,0.000037068694,0.000059095386,0.99777955,0.0000063701946,0.000010824818,0.0011479404],"study_design_scores_gemma":[0.0000067309456,0.0005540687,0.027413975,0.000010062526,0.000034469096,0.000051471532,0.00010897396,0.0006230393,0.97051483,0.000013166367,0.0006562092,0.000013074288],"about_ca_topic_score_codex":0.0012088283,"about_ca_topic_score_gemma":0.001301059,"teacher_disagreement_score":0.0012088283,"about_ca_system_score_codex":0.00016349244,"about_ca_system_score_gemma":0.00014422547,"threshold_uncertainty_score":0.0033786893},"labels":[],"label_agreement":null},{"id":"W2320175485","doi":"10.5539/jfr.v5n2p81","title":"Optimization of Physical and Functional Properties of Sorghum-Bambara Groundnut Extrudates","year":2016,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Food composition and properties","field":"Nursing","cited_by":9,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"World Bank Group","keywords":"Absorption of water; Chemistry; Analytical Chemistry (journal); Viscosity; Moisture; Animal science; Materials science; Chromatography; Biology","score_opus":0.12123233387540318,"score_gpt":0.32740222503317,"score_spread":0.20616989115776685,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2320175485","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":[0.9981194,0.00042645552,0.0007841455,0.000012323288,0.0000051254683,0.000014586835,0.00013794802,0.00001602735,0.0004839398],"genre_scores_gemma":[0.99660647,0.00037233977,0.0020128805,0.000010451881,0.0000020505488,0.000023103023,0.00026813537,0.000017884207,0.00068673166],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998117,0.000034175686,0.000023584245,0.000041082378,0.0000596828,0.000029767569],"domain_scores_gemma":[0.99989426,0.00002112175,0.000033981676,0.00000562269,0.000025818144,0.000019108535],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00035082366,0.0005571667,0.00045032758,0.00033869164,0.0001438984,0.00051723205,0.00022078627,0.00024273476,0.000671101],"category_scores_gemma":[0.0002790366,0.00022170095,0.00035605195,0.00048095582,0.000121817575,0.00027329143,0.00020537415,0.00026784188,0.00020347354],"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":[0.00026943625,0.000082224455,0.00063826493,0.00008869724,0.00001586641,0.000061977604,0.000016996788,0.0009381519,0.9957353,0.000028955275,0.000015952848,0.0021080193],"study_design_scores_gemma":[0.000035171262,0.0012710072,0.023033716,0.000014997634,0.000077161356,0.00009088725,0.00009556639,0.0039399774,0.96996593,0.000023142557,0.001437006,0.00001541268],"about_ca_topic_score_codex":0.0005900579,"about_ca_topic_score_gemma":0.0013626561,"teacher_disagreement_score":0.000671101,"about_ca_system_score_codex":0.00020317303,"about_ca_system_score_gemma":0.00015771332,"threshold_uncertainty_score":0.002245009},"labels":[],"label_agreement":null},{"id":"W2324800847","doi":"10.5539/jfr.v5n2p98","title":"Antioxidant and Physicochemical Properties of Hibiscus Sabdariffa Extracts from Two Particle Sizes","year":2016,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Hibiscus Plant Research Studies","field":"Pharmacology, Toxicology and Pharmaceutics","cited_by":6,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Distilled water; Citric acid; Hibiscus sabdariffa; Chemistry; Antioxidant; Trolox; Ethanol; Aqueous solution; Nuclear chemistry; Solvent; Chromatography; Food science; Biochemistry; Organic chemistry; Antioxidant capacity","score_opus":0.3078361940830831,"score_gpt":0.4940011085120946,"score_spread":0.1861649144290115,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2324800847","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":[0.99537635,0.002450896,0.0010227978,0.00005180517,0.000014091716,0.000020804055,0.00024946695,0.00003338464,0.0007804348],"genre_scores_gemma":[0.9927295,0.0013964078,0.0026288745,0.000087830245,0.000021316893,0.00003886657,0.0007495069,0.000019438668,0.002328269],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99991846,0.0000106737925,0.000012537091,0.000020104131,0.000025025505,0.000013197908],"domain_scores_gemma":[0.99983335,0.00004100889,0.00003825319,0.0000114827235,0.000042410153,0.000033438002],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00017724722,0.00042080702,0.00030393855,0.0004224801,0.0001744713,0.00021549754,0.00013303547,0.00022827215,0.00070800626],"category_scores_gemma":[0.00019422742,0.00012970885,0.00032875504,0.00021525235,0.00013662365,0.0002491969,0.00014766278,0.0003662188,0.00013238112],"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":[0.00020666776,0.000029131388,0.00035508527,0.00007284719,0.000010453798,0.000028168115,0.000027280781,0.000042028725,0.9969024,0.00002146742,0.000015788484,0.0022887164],"study_design_scores_gemma":[0.000028271335,0.001161758,0.029562054,0.000015463102,0.00008984654,0.00021832493,0.00007257471,0.0004814862,0.9668378,0.000049157763,0.0014670069,0.000016247066],"about_ca_topic_score_codex":0.0008135302,"about_ca_topic_score_gemma":0.00087174645,"teacher_disagreement_score":0.0008135302,"about_ca_system_score_codex":0.00011509745,"about_ca_system_score_gemma":0.00011173382,"threshold_uncertainty_score":0.0023685694},"labels":[],"label_agreement":null},{"id":"W2332090142","doi":"10.5539/jfr.v5n2p73","title":"In Vitro Starch Hydrolysis and Prediction of Glycemic Index (PGI) in “Amala” and Plantain Based Baked Products","year":2016,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Food composition and properties","field":"Nursing","cited_by":23,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Starch; Food science; Glycemic index; Resistant starch; Chemistry; Hydrolysis; Wheat flour; Glycemic; Biology; Biotechnology; Biochemistry","score_opus":0.0502977836100902,"score_gpt":0.30771080239399795,"score_spread":0.25741301878390777,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2332090142","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":[0.99883133,0.00033622433,0.0004715101,0.000007974589,0.000005535681,0.0000066406637,0.00013183201,0.000009072297,0.00019986369],"genre_scores_gemma":[0.9971487,0.000245425,0.0015169396,0.00001338591,0.0000029416358,0.000011997862,0.0004478189,0.0000071641,0.00060566375],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99981636,0.000038087026,0.00001965961,0.00004759171,0.000052501877,0.000025929387],"domain_scores_gemma":[0.9997832,0.00006169737,0.00006481832,0.000008812748,0.000039101837,0.00004236344],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0003227293,0.0004543915,0.0002813259,0.00024460148,0.00009777776,0.00036230433,0.00011751835,0.00028148445,0.00038213521],"category_scores_gemma":[0.00041680408,0.00019453972,0.0004560613,0.00029084884,0.00013938877,0.00019438898,0.00016248212,0.0005075521,0.00015411747],"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":[0.0012303618,0.0002504743,0.008429135,0.000090565365,0.00006421917,0.00009883825,0.000092281436,0.0006510065,0.9866188,0.00003333045,0.000036826692,0.0024041908],"study_design_scores_gemma":[0.00002688406,0.004104239,0.1516568,0.00002237302,0.000170207,0.00020059667,0.00017769354,0.00851845,0.8343371,0.000037724403,0.0007094214,0.000038508202],"about_ca_topic_score_codex":0.002036615,"about_ca_topic_score_gemma":0.0025854376,"teacher_disagreement_score":0.002036615,"about_ca_system_score_codex":0.00019212195,"about_ca_system_score_gemma":0.00011611117,"threshold_uncertainty_score":0.0040495396},"labels":[],"label_agreement":null},{"id":"W2357442365","doi":"10.5539/jfr.v5n3p20","title":"Effect of Only Pasture on Fatty Acid Composition of Cow Milk and Ciminà Caciocavallo Cheese","year":2016,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Ruminant Nutrition and Digestive Physiology","field":"Agricultural and Biological Sciences","cited_by":10,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Conjugated linoleic acid; Pasture; Hay; Food science; Fatty acid; Composition (language); Linoleic acid; Polyunsaturated fatty acid; Raw milk; Chemistry; Cow milk; Biology; Animal science; Agronomy; Biochemistry","score_opus":0.042827996773575926,"score_gpt":0.3217656641829199,"score_spread":0.278937667409344,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2357442365","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":[0.9996427,0.00018062681,0.000010691231,0.000007638383,0.000002474618,0.0000024624796,0.000032409876,9.077403e-7,0.00012004625],"genre_scores_gemma":[0.9985663,0.00034981972,0.00019617222,0.000045478908,0.000009972551,0.000010630101,0.00020827232,0.0000029270466,0.0006102585],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.99986136,0.000032843716,0.000009327301,0.000043221735,0.000019741075,0.00003342899],"domain_scores_gemma":[0.9995963,0.00008736801,0.000075511496,0.000027130396,0.000023824778,0.00018980545],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0002587378,0.00031364904,0.00036550584,0.00030390202,0.00028008304,0.0004393562,0.00020655025,0.00025045217,0.0010377335],"category_scores_gemma":[0.00044980634,0.00017539202,0.00023762125,0.00020097216,0.00032819388,0.0001633058,0.00030177188,0.0003180808,0.000110968474],"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":[0.070282936,0.002005413,0.09948643,0.00029474834,0.0005260449,0.0005490646,0.00047283532,0.0003364253,0.80064976,0.00007677708,0.00014115407,0.025178356],"study_design_scores_gemma":[0.00025613804,0.013931617,0.934787,0.000043880147,0.00034275287,0.00024608301,0.00037204815,0.0005172737,0.047946926,0.00004197596,0.0014959598,0.000018442712],"about_ca_topic_score_codex":0.0040860726,"about_ca_topic_score_gemma":0.008745045,"teacher_disagreement_score":0.0040860726,"about_ca_system_score_codex":0.00037532303,"about_ca_system_score_gemma":0.0002613667,"threshold_uncertainty_score":0.00812459},"labels":[],"label_agreement":null},{"id":"W2359195387","doi":"10.5539/jfr.v5n3p29","title":"Microbiological Safety Levels of South Sudanese Bank Notes in Circulation at University of Juba Food Restaurants","year":2016,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Food Safety and Hygiene","field":"Agricultural and Biological Sciences","cited_by":0,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Hygiene; Contamination; Food safety; Microorganism; Food contaminant; Food microbiology; Circulation (fluid dynamics); Food science; Food hygiene; Biology; Geography; Veterinary medicine; Toxicology; Environmental health; Medicine; Bacteria; Ecology","score_opus":0.12763254049774897,"score_gpt":0.28606095772418666,"score_spread":0.1584284172264377,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2359195387","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":[0.99943167,0.0000732393,0.00003487282,0.000023269664,0.0000032187086,0.0000055784117,0.000045743083,0.0000012458984,0.00038110916],"genre_scores_gemma":[0.99871075,0.00019330067,0.00020587331,0.000037852915,0.0000059738672,0.000007060591,0.00009314192,0.0000011460137,0.00074487453],"study_design_codex":"observational","study_design_gemma":"observational","domain_scores_codex":[0.99953127,0.00009521833,0.000046570633,0.00006812726,0.00015943074,0.0000994229],"domain_scores_gemma":[0.99916625,0.000091892245,0.0003913244,0.00003093613,0.00021115664,0.000108503555],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00040020343,0.0003508392,0.00021793474,0.0007673352,0.0008858133,0.0010958966,0.00016430432,0.00031897574,0.0019419333],"category_scores_gemma":[0.0010674293,0.00019500176,0.00020780698,0.0007572391,0.00040340194,0.00030514348,0.00053865905,0.00031587237,0.0002750013],"study_design_candidate":"observational","study_design_consensus":"observational","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00020594522,0.000102465914,0.96576905,0.000079800295,0.00002043288,0.0009246242,0.0030494346,0.00004021219,0.021735245,0.00006489643,0.00012685255,0.007881091],"study_design_scores_gemma":[0.0000019545876,0.00034059302,0.9882649,0.0000339961,0.000016371727,0.00046454382,0.00739386,0.0000661676,0.002719424,0.000024685727,0.0006640545,0.0000093621065],"about_ca_topic_score_codex":0.007655192,"about_ca_topic_score_gemma":0.013562271,"teacher_disagreement_score":0.007655192,"about_ca_system_score_codex":0.0005292325,"about_ca_system_score_gemma":0.0005156457,"threshold_uncertainty_score":0.015221298},"labels":[],"label_agreement":null},{"id":"W2370448780","doi":"10.5539/jfr.v5n3p39","title":"Health Status and Quality of Health Care Services of Congolese Refugees in Nakivale, Uganda","year":2016,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Migration, Health and Trauma","field":"Psychology","cited_by":8,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Refugee; Health care; Focus group; Immigration; Population; Medicine; Settlement (finance); Environmental health; Political science; Economic growth; Sociology; Business","score_opus":0.13762793738077533,"score_gpt":0.5222135909479907,"score_spread":0.38458565356721536,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2370448780","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":[0.99868006,0.00045583595,0.000011353435,0.0002178382,0.00000353354,0.000016044123,0.00011539119,7.30971e-7,0.0004991136],"genre_scores_gemma":[0.9990446,0.00051394996,0.00005918453,0.00007398639,0.000002255462,0.000028507757,0.00006685452,6.20177e-7,0.00021008268],"study_design_codex":"observational","study_design_gemma":"observational","domain_scores_codex":[0.99942327,0.00020551273,0.000083978026,0.00004660372,0.000057416015,0.00018320353],"domain_scores_gemma":[0.9991671,0.00016567946,0.0003826905,0.000025813937,0.000090176,0.00016855805],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0007381873,0.00023195628,0.00033975008,0.0010680854,0.0015727512,0.0012058567,0.00032855387,0.0004093506,0.0019698134],"category_scores_gemma":[0.0028097082,0.00033237954,0.00024267251,0.0014198708,0.0008108875,0.00084762636,0.0014617862,0.0005838926,0.00015079226],"study_design_candidate":"observational","study_design_consensus":"observational","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00007771498,0.00013100273,0.95255196,0.0003483145,0.00004270871,0.0016717598,0.03359553,0.00009514024,0.0005184637,0.00026616917,0.00052184856,0.010179363],"study_design_scores_gemma":[0.000010128112,0.0002557905,0.90567696,0.00036286731,0.000026077843,0.0010130875,0.09025637,0.000096613214,0.0000975817,0.00006857472,0.0021150399,0.000021028185],"about_ca_topic_score_codex":0.025564821,"about_ca_topic_score_gemma":0.054196276,"teacher_disagreement_score":0.025564821,"about_ca_system_score_codex":0.0012484138,"about_ca_system_score_gemma":0.0012727852,"threshold_uncertainty_score":0.050832033},"labels":[],"label_agreement":null},{"id":"W2382706864","doi":"10.5539/jfr.v5n3p13","title":"Mycelial Growth, Biomass Production and Iron Uptake by Mushrooms of Pleurotus species Cultivated on Urochloa decumbens (Stapf) R. D. Webster","year":2016,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Fungal Biology and Applications","field":"Medicine","cited_by":16,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"Coordenação de Aperfeiçoamento de Pessoal de Nível Superior","keywords":"Mycelium; Chemistry; Food science; Pleurotus; Animal science; Botany; Biology; Mushroom","score_opus":0.06512813664879517,"score_gpt":0.3431047345958657,"score_spread":0.2779765979470705,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2382706864","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":[0.99815315,0.00046012766,0.000116604235,0.000029303217,0.000008017603,0.000007597752,0.0002633733,0.000010199157,0.00095169514],"genre_scores_gemma":[0.9958877,0.0003571485,0.0005524462,0.00004430859,0.000006345789,0.00001454484,0.00078099634,0.000006090708,0.0023505131],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.99991786,0.000009718444,0.00001184913,0.000029283166,0.000014407103,0.000016848975],"domain_scores_gemma":[0.99986196,0.00003405809,0.000030612475,0.000015967134,0.000016574179,0.000040807736],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000081702914,0.0004273523,0.00020567297,0.00030053844,0.00015658366,0.00019924885,0.00016601203,0.00018475814,0.0008021287],"category_scores_gemma":[0.0001632885,0.00016460242,0.00035328045,0.00023153714,0.00012678563,0.00024423326,0.00030800048,0.00034915787,0.0002482862],"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":[0.00019299361,0.00006105862,0.0018552945,0.000050992698,0.000007764221,0.00018810519,0.000041463532,0.00004400967,0.9956884,0.000016767326,0.00002500956,0.001828154],"study_design_scores_gemma":[0.00003436493,0.0025781824,0.38893753,0.000037119593,0.00009392435,0.00068612245,0.00046862318,0.0009200322,0.60433483,0.000049676953,0.001836235,0.000023406705],"about_ca_topic_score_codex":0.001915022,"about_ca_topic_score_gemma":0.0024605866,"teacher_disagreement_score":0.001915022,"about_ca_system_score_codex":0.0001345906,"about_ca_system_score_gemma":0.000107721484,"threshold_uncertainty_score":0.0038077831},"labels":[],"label_agreement":null},{"id":"W2398289828","doi":"10.5539/jfr.v5n3p85","title":"ACEI and antioxidant peptides release during ripening of Mexican Cotija hard cheese","year":2016,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Protein Hydrolysis and Bioactive Peptides","field":"Biochemistry, Genetics and Molecular Biology","cited_by":33,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Ripening; Chemistry; Kjeldahl method; Antioxidant; Food science; DPPH; Cheese ripening; High-performance liquid chromatography; Nitrogen; Chromatography; Biochemistry; Organic chemistry","score_opus":0.03676354531280886,"score_gpt":0.3162164639628397,"score_spread":0.27945291865003086,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2398289828","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":[0.9985469,0.000700272,0.00013575624,0.000010969792,0.000006206563,0.000009594402,0.0001697152,0.000008169429,0.00041242255],"genre_scores_gemma":[0.99754816,0.0003964972,0.00040414222,0.00003652414,0.000009098881,0.000018094628,0.00037811662,0.000009332224,0.0012000231],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999263,0.0000072212106,0.000004563861,0.000021739721,0.000021354095,0.00001878096],"domain_scores_gemma":[0.9998847,0.000014987408,0.000041900028,0.0000062034433,0.000023173821,0.00002895847],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00014778336,0.0003523855,0.0003209521,0.00028368286,0.00009758894,0.00033351334,0.00009542374,0.0001888151,0.00068120094],"category_scores_gemma":[0.000228174,0.00015525141,0.00023238617,0.00019471656,0.00014197409,0.00020233692,0.00011618315,0.0004214825,0.00013314575],"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":[0.0006714504,0.000024345689,0.0022482974,0.00005064544,0.000011547521,0.000100014855,0.000043049215,0.000021809334,0.9955581,0.00000781606,0.00001700858,0.0012460351],"study_design_scores_gemma":[0.000023616363,0.0010066797,0.32934606,0.000016638991,0.0000718497,0.00018768504,0.00022229731,0.0005833971,0.6673744,0.000024155852,0.0011191678,0.0000240704],"about_ca_topic_score_codex":0.0012501237,"about_ca_topic_score_gemma":0.0015182168,"teacher_disagreement_score":0.0012501237,"about_ca_system_score_codex":0.00018423866,"about_ca_system_score_gemma":0.000116437586,"threshold_uncertainty_score":0.002485752},"labels":[],"label_agreement":null},{"id":"W2400516403","doi":"10.5539/jfr.v5n3p72","title":"Physical Properties of Gluten Free Sugar Cookies Containing Teff and Functional Oat Products","year":2016,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Food composition and properties","field":"Nursing","cited_by":9,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Food science; Flavour; Sugar; Chemistry; Gluten; Gluten free; Bran; Mathematics; Raw material","score_opus":0.12932106306671065,"score_gpt":0.3225327185434095,"score_spread":0.19321165547669883,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2400516403","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":[0.99873227,0.000398897,0.00029160615,0.0000052529617,0.0000062148765,0.0000052014716,0.00008363983,0.000006074737,0.00047093356],"genre_scores_gemma":[0.9969297,0.00030390907,0.00081586296,0.000016518088,0.0000028191096,0.000008396897,0.0002632154,0.000011850923,0.001647646],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.999918,0.000010680915,0.000007413674,0.000014324,0.000035130222,0.000014435574],"domain_scores_gemma":[0.9998418,0.000037567897,0.0000332855,0.000007012482,0.000048777765,0.000031569914],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00015680672,0.0002489898,0.00012785436,0.00043022024,0.0001372202,0.0001857629,0.00009054326,0.00015792792,0.0016410009],"category_scores_gemma":[0.00029455498,0.00013223753,0.00022301903,0.00032869363,0.00015962384,0.00017077946,0.0001422801,0.00026694094,0.00014930245],"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":[0.0006325157,0.000054267828,0.0033188388,0.00013341352,0.000033399214,0.0001278256,0.00008893445,0.00027965967,0.9906183,0.000055017703,0.00006128901,0.0045966315],"study_design_scores_gemma":[0.000024851273,0.0017714987,0.1677472,0.00004418135,0.00014386307,0.0004783044,0.00036718647,0.0017926233,0.8247413,0.000047874728,0.002802962,0.000038146314],"about_ca_topic_score_codex":0.0019348541,"about_ca_topic_score_gemma":0.0026865925,"teacher_disagreement_score":0.0019348541,"about_ca_system_score_codex":0.00011145609,"about_ca_system_score_gemma":0.00010370062,"threshold_uncertainty_score":0.005489707},"labels":[],"label_agreement":null},{"id":"W2401363767","doi":"10.5539/jfr.v5n3p92","title":"Meat Colour Stability and Fatty Acid Profile in Commercial Bison and Beef","year":2016,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Meat and Animal Product Quality","field":"Agricultural and Biological Sciences","cited_by":8,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"University of Alberta; Agriculture and Agri-Food Canada; Agriculture Food and Rural Development","funders":"","keywords":"TBARS; Metmyoglobin; Food science; Polyunsaturated fatty acid; Intramuscular fat; Composition (language); Chemistry; Beef cattle; Fatty acid; Animal science; Vitamin; Biology; Antioxidant; Lipid peroxidation; Biochemistry","score_opus":0.21120645532977494,"score_gpt":0.3647560538677244,"score_spread":0.15354959853794947,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2401363767","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":[0.9996177,0.00012265149,0.00005622532,0.0000042654065,0.000001763036,0.0000024940305,0.000063965446,0.0000014960895,0.00012926084],"genre_scores_gemma":[0.9984145,0.000117415206,0.0002206218,0.000027895687,0.0000025762374,0.000007884557,0.00029534625,0.00000463717,0.00090910646],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998946,0.000018206165,0.000008920566,0.000031983363,0.000024969746,0.000021339065],"domain_scores_gemma":[0.9997521,0.00003948867,0.000074483396,0.000008385945,0.000062547006,0.00006298715],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00023999008,0.00020407389,0.00013306527,0.0005123497,0.0001699359,0.00030352996,0.00009871122,0.0002191907,0.0011993108],"category_scores_gemma":[0.00031361615,0.00015588154,0.00013557145,0.0003202015,0.00021746893,0.00020606419,0.00017050139,0.00022003581,0.00013740835],"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":[0.0062198243,0.0002061683,0.058341682,0.00009749881,0.000060563852,0.00015978163,0.0004266577,0.00006837423,0.9279186,0.000056733606,0.00006520819,0.0063788802],"study_design_scores_gemma":[0.000013768704,0.0012832332,0.96038187,0.000011989376,0.000045001667,0.00020137116,0.00035307917,0.00026538313,0.037108734,0.000020257125,0.00030405878,0.000011309593],"about_ca_topic_score_codex":0.00549994,"about_ca_topic_score_gemma":0.00628677,"teacher_disagreement_score":0.00549994,"about_ca_system_score_codex":0.00030773602,"about_ca_system_score_gemma":0.000076955585,"threshold_uncertainty_score":0.010935843},"labels":[],"label_agreement":null},{"id":"W2405646526","doi":"10.5539/jfr.v5n3p55","title":"Effect of Blanching on Saponins and Nutritional Content of Moringa Leaves Extract","year":2016,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Moringa oleifera research and applications","field":"Agricultural and Biological Sciences","cited_by":24,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"Direktorat Jenderal Pendidikan Tinggi","keywords":"Moringa; Blanching; Food science; Nutraceutical; Chemistry; Vitamin C; Vitamin; Saponin; Taste; Medicine; Biochemistry","score_opus":0.15194723575940416,"score_gpt":0.3685269224117148,"score_spread":0.21657968665231064,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2405646526","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":[0.9961845,0.00218071,0.00026705308,0.0000766419,0.000030040434,0.000021589041,0.00018728293,0.000028023576,0.0010241863],"genre_scores_gemma":[0.993956,0.001317704,0.0010892983,0.00012917214,0.000021220663,0.000028830527,0.00034621012,0.000016399465,0.0030951477],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99993753,0.00001038424,0.000005493124,0.000017187138,0.0000141556975,0.000015187859],"domain_scores_gemma":[0.9998776,0.000023489278,0.000030813182,0.000009857401,0.000021970676,0.0000362475],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00008654494,0.00039071857,0.00023668264,0.0002083236,0.00017745675,0.00015148935,0.000106553365,0.00021195023,0.0018893965],"category_scores_gemma":[0.00016340346,0.00013354348,0.00033110307,0.00014202649,0.00014059777,0.00026951975,0.0001263191,0.0005346205,0.00023203238],"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":[0.0012497182,0.00027734367,0.0003433217,0.00015921329,0.000017279646,0.000057787267,0.00005328428,0.00004683425,0.99433917,0.000022813812,0.00007434071,0.003358904],"study_design_scores_gemma":[0.00008565801,0.0062782126,0.024713947,0.00003627915,0.00009239192,0.00016737469,0.0001065341,0.00046024332,0.9657122,0.000049782422,0.0022784686,0.000018760697],"about_ca_topic_score_codex":0.00053519965,"about_ca_topic_score_gemma":0.0011846591,"teacher_disagreement_score":0.0018893965,"about_ca_system_score_codex":0.0000983629,"about_ca_system_score_gemma":0.00010236328,"threshold_uncertainty_score":0.006320715},"labels":[],"label_agreement":null},{"id":"W2408353673","doi":"10.5539/jfr.v5n3p61","title":"Ellagic Acid May Improve Mechanical and Barrier Properties in Films of Starch-A Review Paper","year":2016,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Nanocomposite Films for Food Packaging","field":"Materials Science","cited_by":0,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"Consejo Nacional de Ciencia y Tecnología","keywords":"Ellagic acid; Starch; Differential scanning calorimetry; Thermogravimetric analysis; Food packaging; Fourier transform infrared spectroscopy; Polymer; Materials science; Bioplastic; Antioxidant; Chemical engineering; Chemistry; Organic chemistry; Food science; Waste management; Polyphenol; Engineering","score_opus":0.059352512159668094,"score_gpt":0.33288460965402483,"score_spread":0.27353209749435675,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2408353673","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":[0.024572816,0.9684852,0.0017299055,0.000336289,0.00046938914,0.000026958824,0.000060639544,0.000030348163,0.0042884],"genre_scores_gemma":[0.10404256,0.8789252,0.0043130014,0.00033761119,0.00033431238,0.000036895817,0.00015942681,0.000018030818,0.011832994],"study_design_codex":"bench_or_experimental","study_design_gemma":"not_applicable","domain_scores_codex":[0.9999403,0.00000750526,0.000009817171,0.000017340497,0.000017311004,0.000007758493],"domain_scores_gemma":[0.999941,0.000016599122,0.00001677078,0.0000017920677,0.000017380344,0.0000064462924],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000117157055,0.00049935555,0.0004439134,0.000582009,0.00011190069,0.0004811383,0.00022218424,0.0005910497,0.0015593487],"category_scores_gemma":[0.00012965308,0.00013285608,0.00031404936,0.00045054444,0.00009171937,0.00054091745,0.00016281525,0.00036297744,0.00056195474],"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":[0.00027857642,0.00022674492,0.00047091956,0.020636264,0.0001963847,0.0008807808,0.000110180954,0.00037183982,0.5190667,0.0018560297,0.0033791321,0.45252648],"study_design_scores_gemma":[0.00004791613,0.001334707,0.0052718455,0.0012750897,0.00061808876,0.0031525865,0.00014534086,0.00078131096,0.4941416,0.00076536543,0.49242076,0.000045385124],"about_ca_topic_score_codex":0.00024129306,"about_ca_topic_score_gemma":0.00049187633,"teacher_disagreement_score":0.0015593487,"about_ca_system_score_codex":0.00014494265,"about_ca_system_score_gemma":0.00015643067,"threshold_uncertainty_score":0.005216539},"labels":[],"label_agreement":null},{"id":"W2462104102","doi":"10.5539/jfr.v5n4p65","title":"Phenotypic and Genotypic Characterization of Cronobacter isolated from Powdered Infant Formula Retailed in Nigeria","year":2016,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Enterobacteriaceae and Cronobacter Research","field":"Biochemistry, Genetics and Molecular Biology","cited_by":1,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Cronobacter sakazakii; Cronobacter; Enterobacter; Genotype; Multilocus sequence typing; Microbiology; Biology; Infant formula; Typing; Genetics; Escherichia coli; Food science; Gene","score_opus":0.02365235265193366,"score_gpt":0.2971610706365507,"score_spread":0.273508717984617,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2462104102","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":[0.995516,0.0006023816,0.0004477286,0.00016448867,0.000051360228,0.00012636019,0.0013238848,0.00001047771,0.0017573164],"genre_scores_gemma":[0.9923793,0.0010227871,0.0029299555,0.00011038844,0.000025604655,0.00006677607,0.0018777045,0.000010277924,0.0015772518],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9995783,0.000044876982,0.00010503048,0.000106546184,0.00009560899,0.00006972765],"domain_scores_gemma":[0.99947864,0.00011303497,0.00012331782,0.00003220578,0.00019552496,0.000057288198],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00022029149,0.00041023488,0.00044475924,0.0007757528,0.00036495418,0.00062132534,0.00022475321,0.00048889266,0.00053565594],"category_scores_gemma":[0.0009540061,0.0002340923,0.00035542843,0.00085982465,0.0002975474,0.00036971085,0.00032917966,0.00039881413,0.00030286686],"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":[0.00086976564,0.00055722834,0.11199938,0.00063440116,0.00003224967,0.0067960327,0.0024882855,0.00047985854,0.85485625,0.00015283149,0.0003979211,0.020735852],"study_design_scores_gemma":[0.000045219873,0.0028768126,0.7331851,0.00041565808,0.0002233459,0.017537596,0.014138968,0.0015177949,0.21776459,0.00016856042,0.012016025,0.00011027307],"about_ca_topic_score_codex":0.0048301984,"about_ca_topic_score_gemma":0.0056617577,"teacher_disagreement_score":0.0048301984,"about_ca_system_score_codex":0.00019177493,"about_ca_system_score_gemma":0.0003658114,"threshold_uncertainty_score":0.009604216},"labels":[],"label_agreement":null},{"id":"W2462944664","doi":"10.5539/jfr.v5n4p46","title":"Effects of Long Term Exposure to Aspirin on Growth, Functionality and Protein Profile of Lactobacillus rhamnosus (LGG) (ATCC 53103)","year":2016,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Protein Hydrolysis and Bioactive Peptides","field":"Biochemistry, Genetics and Molecular Biology","cited_by":9,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Lactobacillus rhamnosus; Aspirin; Agar; Microbiology; Chemistry; Biology; Lactobacillus; Food science; Andrology; Medicine; Bacteria; Biochemistry; Fermentation","score_opus":0.026065667660370228,"score_gpt":0.30599087594664715,"score_spread":0.2799252082862769,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2462944664","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":[0.99515873,0.002846295,0.00039715294,0.00013269318,0.000053484662,0.000019064506,0.0004822184,0.000020119774,0.00089015794],"genre_scores_gemma":[0.99422175,0.0013051863,0.00069381617,0.000109191584,0.000017401344,0.000038065496,0.00090094615,0.000010055905,0.0027034483],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9997799,0.000047829435,0.000028840097,0.00003713773,0.000057999543,0.00004823966],"domain_scores_gemma":[0.9998678,0.000018888657,0.000029772533,0.000019456324,0.00003192464,0.000032142303],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00014120842,0.00030034763,0.00042432136,0.00013677069,0.0001595505,0.0003006728,0.00017095526,0.00026153045,0.0009313502],"category_scores_gemma":[0.0002033781,0.00010070248,0.00035715022,0.00016884615,0.0001299743,0.00020475802,0.00028319404,0.00046145363,0.000289299],"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":[0.00043223475,0.00009663477,0.000658756,0.000075108816,0.000012802522,0.000136598,0.000047117683,0.000030732717,0.99645567,0.000014766645,0.00007292567,0.0019666306],"study_design_scores_gemma":[0.00002079274,0.003948159,0.049433075,0.000023423923,0.000070854236,0.00043012356,0.00034309318,0.00047106398,0.94114566,0.000039732055,0.0040472723,0.00002685648],"about_ca_topic_score_codex":0.0010551639,"about_ca_topic_score_gemma":0.001679881,"teacher_disagreement_score":0.0010551639,"about_ca_system_score_codex":0.00015425155,"about_ca_system_score_gemma":0.000160252,"threshold_uncertainty_score":0.0031157136},"labels":[],"label_agreement":null},{"id":"W2466397873","doi":"10.5539/jfr.v5n4p79","title":"Nutrient Composition and Adequacy of two Locally Formulated Winged Termite (Macrotermes Bellicosus) Enriched Complementary Foods","year":2016,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Child Nutrition and Water Access","field":"Nursing","cited_by":12,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Antinutrient; Food science; Sorghum; Nutrient; Micronutrient; Vitamin; Chemistry; Moisture; Composition (language); Proximate; Biology; Phytic acid; Agronomy; Biochemistry","score_opus":0.06134533383083992,"score_gpt":0.3815027399507501,"score_spread":0.3201574061199102,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2466397873","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":[0.9992878,0.00020732848,0.000027883603,0.0000082934475,0.0000023028908,0.0000030818703,0.00009456013,8.8750147e-7,0.00036793144],"genre_scores_gemma":[0.9980509,0.00019268024,0.0003661202,0.000028109649,0.0000016471638,0.000009118359,0.0002302426,0.0000021179387,0.0011190672],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.999938,0.000008617763,0.0000069044613,0.000020021236,0.000015737525,0.000010650796],"domain_scores_gemma":[0.9999056,0.000011807495,0.000028093431,0.000003553729,0.000024680287,0.000026204267],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00008334251,0.0002381036,0.00023107002,0.00043539188,0.00034282805,0.00030740674,0.00010542445,0.00020043098,0.0006316075],"category_scores_gemma":[0.00018810673,0.00010466508,0.00012088548,0.00026591725,0.00022187222,0.0001671525,0.00020385977,0.00024449234,0.0001074983],"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":[0.0032837994,0.00049185054,0.07283411,0.00031170412,0.000052277865,0.00078917155,0.00095519045,0.000119193115,0.9065064,0.00013071467,0.00012187503,0.014403633],"study_design_scores_gemma":[0.000027790657,0.0028957755,0.94488287,0.000052284387,0.000091329624,0.00077149936,0.0018086432,0.0003333106,0.046382133,0.0000775239,0.0026532651,0.000023460647],"about_ca_topic_score_codex":0.00663297,"about_ca_topic_score_gemma":0.021017857,"teacher_disagreement_score":0.00663297,"about_ca_system_score_codex":0.00024388934,"about_ca_system_score_gemma":0.00017810667,"threshold_uncertainty_score":0.013188779},"labels":[],"label_agreement":null},{"id":"W2468547196","doi":"10.5539/jfr.v5n4p55","title":"Consumer Acceptability and Descriptive Characterization of Fresh and Dried King Oyster (Pleurotus eryngii) and Hedgehog (Hydnum repandum) Mushrooms","year":2016,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Fungal Biology and Applications","field":"Medicine","cited_by":15,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Pleurotus eryngii; Mushroom; Food science; Aroma; Chewiness; Pleurotus; Quantitative Descriptive Analysis; Mathematics; Chemistry; Horticulture; Biology","score_opus":0.08659499192965232,"score_gpt":0.3550065137249246,"score_spread":0.2684115217952723,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2468547196","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":[0.9992817,0.00005076568,0.00017865293,0.000007669195,0.0000024116848,0.000013840472,0.000080986814,0.000002303685,0.0003816484],"genre_scores_gemma":[0.9981357,0.00008489772,0.00063658605,0.00003627886,0.000004609028,0.000024611896,0.00022936358,0.000004271958,0.00084362907],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.9995377,0.00008802626,0.000049253955,0.000084288215,0.00020107681,0.0000396244],"domain_scores_gemma":[0.9994573,0.00014061201,0.00014709614,0.00004275846,0.00016430652,0.000047884096],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00063948025,0.00026036933,0.00029547303,0.00027689716,0.000240151,0.0003566752,0.000112582886,0.00023978125,0.0017793026],"category_scores_gemma":[0.0009587297,0.00010952373,0.00043941397,0.00029292257,0.0002748383,0.0003877904,0.00039473985,0.00034700191,0.00018588196],"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":[0.005708286,0.0016718624,0.19700791,0.00055868085,0.00023545815,0.00066370115,0.003837711,0.00026938124,0.7571712,0.00028706528,0.0002794214,0.03230929],"study_design_scores_gemma":[0.000022182858,0.006839076,0.944083,0.000021255226,0.00014143143,0.00048348214,0.0024691853,0.000608623,0.04418064,0.00007213739,0.0010443982,0.0000344961],"about_ca_topic_score_codex":0.0010003767,"about_ca_topic_score_gemma":0.0014788194,"teacher_disagreement_score":0.0017793026,"about_ca_system_score_codex":0.00013484765,"about_ca_system_score_gemma":0.000089558416,"threshold_uncertainty_score":0.0059522986},"labels":[],"label_agreement":null},{"id":"W2469626553","doi":"10.5539/jfr.v5n4p26","title":"Evaluation of the Quality of Composite Maize-Wheat Chinchin Enriched with Rhynchophorous phoenicis","year":2016,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Insect Utilization and Effects","field":"Agricultural and Biological Sciences","cited_by":14,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Food science; Chin; Significant difference; Chemistry; Mathematics; Biology","score_opus":0.15999992926339354,"score_gpt":0.3852618714453828,"score_spread":0.22526194218198928,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2469626553","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":[0.9981541,0.00052209967,0.0006111653,0.0000118071075,0.0000065512645,0.000017202587,0.00017597145,0.000011883653,0.0004893044],"genre_scores_gemma":[0.99483526,0.00052292104,0.0022815815,0.00004374881,0.0000036200388,0.000017060376,0.00060373184,0.000028997689,0.0016630826],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99977165,0.00002967242,0.000014730353,0.000046951518,0.00010718517,0.000029817773],"domain_scores_gemma":[0.99981123,0.000021634662,0.00005089587,0.000008962833,0.00006300259,0.00004421555],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0003129871,0.00042714132,0.00030943798,0.00051668065,0.00020974607,0.00043398896,0.00014802255,0.00022313856,0.00095209194],"category_scores_gemma":[0.00026626023,0.00015194794,0.00040638167,0.00042914628,0.0001651155,0.00027156467,0.00036124827,0.00038429265,0.00014972016],"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":[0.00025039035,0.000038994447,0.0017244022,0.00011473922,0.000023841714,0.00006729102,0.000035102046,0.000036755908,0.99570316,0.000015734624,0.000015972397,0.0019736686],"study_design_scores_gemma":[0.000023756238,0.002999641,0.1832879,0.00004137314,0.00029435914,0.0005389094,0.0004183262,0.00052529614,0.809372,0.000033773667,0.0024400414,0.000024629046],"about_ca_topic_score_codex":0.0016595443,"about_ca_topic_score_gemma":0.0045981677,"teacher_disagreement_score":0.0016595443,"about_ca_system_score_codex":0.00017168709,"about_ca_system_score_gemma":0.00014311173,"threshold_uncertainty_score":0.0032998323},"labels":[],"label_agreement":null},{"id":"W2472116801","doi":"10.5539/jfr.v5n4p11","title":"Microbial Contamination Associated with “Wagashi-Cheese” Production in Sissala East District- Ghana","year":2016,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Food Safety and Hygiene","field":"Agricultural and Biological Sciences","cited_by":3,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Raw milk; Food science; Critical control point; Hygiene; Fecal coliform; Contamination; Food safety; Hazard analysis and critical control points; Mesophile; Agricultural science; Biotechnology; Biology; Medicine; Water quality; Bacteria","score_opus":0.06861234788422214,"score_gpt":0.28070936732471036,"score_spread":0.2120970194404882,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2472116801","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":[0.9993986,0.00009777511,0.00002558046,0.000031218187,0.0000013504603,0.000009659891,0.00008116439,0.0000014068636,0.0003532702],"genre_scores_gemma":[0.9992736,0.0001883211,0.00013201748,0.000016732916,0.0000022780073,0.000006399129,0.000099745106,9.081245e-7,0.0002799892],"study_design_codex":"observational","study_design_gemma":"observational","domain_scores_codex":[0.9997948,0.00005510028,0.000020744605,0.000040823837,0.000044658176,0.000043860073],"domain_scores_gemma":[0.9995784,0.00006388838,0.0002391745,0.000010584441,0.000041080468,0.00006687289],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00019023547,0.00033749742,0.00019401548,0.0007258201,0.00041928503,0.000540811,0.00020501549,0.00029234003,0.0017499119],"category_scores_gemma":[0.0004424213,0.00028714054,0.00014783113,0.0011100495,0.00065861776,0.00025814422,0.0003276402,0.0002048869,0.00017851674],"study_design_candidate":"observational","study_design_consensus":"observational","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00021890683,0.00009755913,0.96499646,0.00024437407,0.000029428309,0.005303073,0.0046724575,0.000121238656,0.017509406,0.0000822427,0.00021437858,0.006510443],"study_design_scores_gemma":[0.000005507093,0.00020930616,0.9887444,0.00003629597,0.000012396693,0.0013769494,0.008101302,0.000071307906,0.0007867616,0.000026264055,0.00062438136,0.000005179814],"about_ca_topic_score_codex":0.014375672,"about_ca_topic_score_gemma":0.026945947,"teacher_disagreement_score":0.014375672,"about_ca_system_score_codex":0.00055127277,"about_ca_system_score_gemma":0.0005544004,"threshold_uncertainty_score":0.028584003},"labels":[],"label_agreement":null},{"id":"W2472574373","doi":"10.5539/jfr.v5n4p36","title":"Sensory, Physicochemical and Microbiological Characteristics of Venison Jerky Cured with NaCl and KCl","year":2016,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Nutrition, Health and Food Behavior","field":"Nursing","cited_by":7,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Food science; Taste; Chemistry; Flavor; Salt (chemistry); Potassium; Sodium; Aftertaste; Bitter taste; Organic chemistry","score_opus":0.07612517974283202,"score_gpt":0.37109972789776247,"score_spread":0.29497454815493046,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2472574373","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":[0.998833,0.00020478932,0.00016756152,0.000019308747,0.000007785712,0.00001463074,0.000090913796,0.0000060431175,0.0006559292],"genre_scores_gemma":[0.99488914,0.0002928844,0.001225211,0.000099003344,0.000008804108,0.000014138166,0.00033356165,0.000014669309,0.0031226687],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998191,0.000032440923,0.000015515085,0.000033473323,0.00007903134,0.000020506843],"domain_scores_gemma":[0.99976903,0.000046656936,0.000051283587,0.000012077866,0.00007221559,0.000048758913],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0002809051,0.00040234788,0.0003517146,0.00033911504,0.00029400844,0.00050628645,0.0001272381,0.0003035936,0.0021315657],"category_scores_gemma":[0.0003850572,0.00015102077,0.0003684772,0.0002576871,0.00023173811,0.00035725048,0.00035526667,0.0006122773,0.00023035491],"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":[0.002319525,0.00032274803,0.009796179,0.00037688477,0.00007521631,0.00026500595,0.00055043213,0.0002651612,0.9788658,0.00009419693,0.00020868152,0.0068600187],"study_design_scores_gemma":[0.00009323306,0.015443424,0.49705014,0.00017638817,0.00050445896,0.000972526,0.0051918007,0.00163581,0.47155088,0.00013094775,0.0070889434,0.00016141756],"about_ca_topic_score_codex":0.0018903932,"about_ca_topic_score_gemma":0.0050608097,"teacher_disagreement_score":0.0021315657,"about_ca_system_score_codex":0.0001911156,"about_ca_system_score_gemma":0.00013504297,"threshold_uncertainty_score":0.007130742},"labels":[],"label_agreement":null},{"id":"W2507495724","doi":"10.5539/jfr.v5n5p1","title":"Enhancing the Nutritional Value of Canola (Brassica napus) Meal Using a Submerged Fungal Incubation Process","year":2016,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Protein Hydrolysis and Bioactive Peptides","field":"Biochemistry, Genetics and Molecular Biology","cited_by":19,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Canola; Meal; Food science; Incubation; Brassica; Biology; Sugar; Trichoderma reesei; Fish meal; Animal science; Horticulture; Biochemistry; Fish <Actinopterygii>; Cellulose; Cellulase","score_opus":0.048359914870235755,"score_gpt":0.35642748639281013,"score_spread":0.30806757152257436,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2507495724","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":[0.9955218,0.0015039785,0.0016839994,0.00005110007,0.00001722212,0.000035260844,0.00018832354,0.000030165607,0.0009682004],"genre_scores_gemma":[0.98779154,0.0014231399,0.007920986,0.000056964618,0.000010169214,0.000040591025,0.0005525781,0.000025582229,0.002178613],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998406,0.000025443087,0.000012182629,0.00004334442,0.00005035498,0.000028100687],"domain_scores_gemma":[0.99989784,0.000018736258,0.00002361439,0.000009966107,0.000021711836,0.0000281661],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00017101898,0.00069900264,0.00033976563,0.00024559465,0.0002161915,0.00055805984,0.0002680212,0.00025023805,0.0006890594],"category_scores_gemma":[0.00015182151,0.00013943689,0.00033449027,0.00023454559,0.00013514346,0.00031841852,0.00042132242,0.0004779379,0.00033784655],"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":[0.00005537774,0.00002040097,0.00008627649,0.000024486277,0.0000035642768,0.000015094725,0.00000657806,0.000026848811,0.9991198,0.000005691419,0.0000046239547,0.0006312186],"study_design_scores_gemma":[0.000005802145,0.0004127605,0.0036380163,0.000010419359,0.000026394448,0.00007780832,0.000047580103,0.0002812233,0.994735,0.000010861513,0.00074741984,0.000006627174],"about_ca_topic_score_codex":0.002184779,"about_ca_topic_score_gemma":0.0069892653,"teacher_disagreement_score":0.002184779,"about_ca_system_score_codex":0.00024644236,"about_ca_system_score_gemma":0.00027879333,"threshold_uncertainty_score":0.0043441653},"labels":[],"label_agreement":null},{"id":"W2508424457","doi":"10.5539/jfr.v5n5p32","title":"Mince from Tilapia-Backbone: Effects of Washing and Cryoprotectant Addition during Frozen Storage","year":2016,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Aquaculture Nutrition and Growth","field":"Agricultural and Biological Sciences","cited_by":2,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Cryoprotectant; TBARS; Chemistry; Food science; Tilapia; Fish <Actinopterygii>; Fishery; Biochemistry; Biology; Lipid peroxidation; Cryopreservation","score_opus":0.02660017606443616,"score_gpt":0.26018620663312186,"score_spread":0.2335860305686857,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2508424457","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":[0.99825317,0.0006087791,0.0003891407,0.0000313813,0.000016493881,0.000029830664,0.0002087277,0.000010916,0.00045145722],"genre_scores_gemma":[0.99164784,0.00067469926,0.002837831,0.0000843829,0.00001064828,0.0000682065,0.0012081363,0.000035732184,0.0034324704],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998406,0.00001709038,0.000017973329,0.00003984098,0.00004633842,0.000038099395],"domain_scores_gemma":[0.99982065,0.000025869378,0.00004962089,0.000013280233,0.000056870016,0.000033827277],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000256978,0.0005826986,0.0004734333,0.00022949597,0.00026758536,0.00042924692,0.00020430793,0.00026878354,0.0014491832],"category_scores_gemma":[0.00028808275,0.00017187577,0.00039238462,0.00024204123,0.00032723407,0.00032026376,0.00043508317,0.00046589004,0.00024850786],"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":[0.000373752,0.00001935045,0.0005632865,0.00006389715,0.000009705189,0.00006940747,0.000045127923,0.000029824461,0.9979296,0.000007307217,0.000013272329,0.0008754306],"study_design_scores_gemma":[0.000014032558,0.0012779515,0.025063809,0.000020746216,0.000061495804,0.0002874256,0.00017237404,0.00015831197,0.971246,0.000025613197,0.0016547317,0.000017462371],"about_ca_topic_score_codex":0.0018240606,"about_ca_topic_score_gemma":0.004434481,"teacher_disagreement_score":0.0018240606,"about_ca_system_score_codex":0.00032515856,"about_ca_system_score_gemma":0.00038613813,"threshold_uncertainty_score":0.004848063},"labels":[],"label_agreement":null},{"id":"W2509507984","doi":"10.5539/jfr.v5n5p77","title":"Using Date Palm (Phoenix dactylifera L.) by-products to Cultivate Lactobacillus reuteri spp.","year":2016,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Date Palm Research Studies","field":"Agricultural and Biological Sciences","cited_by":12,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"North Carolina Agricultural and Technical State University; North Carolina State University; U.S. Department of Agriculture","keywords":"Phoenix dactylifera; Lactobacillus reuteri; Food science; Chemistry; Lactobacillus; Fermentation; Bacterial growth; Bacteria; Lactic acid; Palm; Biology","score_opus":0.22702260353028486,"score_gpt":0.3858251239796458,"score_spread":0.15880252044936094,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2509507984","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":[0.97457916,0.0073546073,0.010420766,0.00032219573,0.00014375211,0.0002896366,0.0021850278,0.00022870686,0.0044763107],"genre_scores_gemma":[0.9259777,0.0066171708,0.050494164,0.00034586538,0.000059731796,0.00028682477,0.0043818974,0.00011073245,0.0117258495],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9996915,0.0000538098,0.000034511224,0.00009717898,0.00008027507,0.000042676606],"domain_scores_gemma":[0.9998853,0.000024314153,0.000036853664,0.000014570395,0.000015100384,0.00002381374],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00028444635,0.0011972357,0.0007586259,0.0005713827,0.00025681686,0.0006102997,0.00036956446,0.00036946422,0.0008832933],"category_scores_gemma":[0.0002135395,0.0002488201,0.0007904906,0.00062977447,0.00016159711,0.00047378338,0.00065415306,0.00066080916,0.0005408322],"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":[0.00007671843,0.000068591864,0.00018998429,0.00015083759,0.000011528619,0.00007854944,0.000014672301,0.00004033173,0.99668485,0.000020708041,0.000025158832,0.0026380215],"study_design_scores_gemma":[0.00001719424,0.0010039416,0.005715497,0.000035573103,0.000072513714,0.00053072994,0.00006710376,0.00031536634,0.9855746,0.000037600897,0.006611832,0.000018049557],"about_ca_topic_score_codex":0.0006592118,"about_ca_topic_score_gemma":0.0011836902,"teacher_disagreement_score":0.0011972357,"about_ca_system_score_codex":0.0002484304,"about_ca_system_score_gemma":0.00019927544,"threshold_uncertainty_score":0.0029548407},"labels":[],"label_agreement":null},{"id":"W2509645324","doi":"10.5539/jfr.v5n5p56","title":"Survival of Lactobacillus rhamnosus GG during Simulated Gastrointestinal Conditions Depending on Food Matrix","year":2016,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Probiotics and Fermented Foods","field":"Agricultural and Biological Sciences","cited_by":11,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Lactobacillus rhamnosus; Food science; Probiotic; Chemistry; Gastrointestinal tract; Bacteria; Lactobacillus; Biology; Biochemistry; Fermentation","score_opus":0.0857035237881225,"score_gpt":0.33964466851156305,"score_spread":0.25394114472344054,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2509645324","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":[0.99845695,0.0007099239,0.00036615776,0.000034790904,0.000012592189,0.000012054402,0.00015088114,0.0000072824364,0.00024939945],"genre_scores_gemma":[0.9975127,0.00056039466,0.0010711345,0.000035963774,0.0000052689857,0.000021778193,0.00036502685,0.0000061541728,0.00042164754],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9997768,0.000089342226,0.000016366104,0.00003847776,0.00003868236,0.00004035843],"domain_scores_gemma":[0.9998946,0.000027669106,0.000023080118,0.0000127789135,0.000024234165,0.000017621669],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0002087067,0.00039334642,0.0003160947,0.00009941639,0.00011942957,0.00026901887,0.00013833465,0.00027118772,0.00051747833],"category_scores_gemma":[0.0003140476,0.00012669728,0.00026225732,0.000118292424,0.00012701614,0.00021211256,0.00028215483,0.00026196692,0.0001403299],"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":[0.0012417937,0.00006578843,0.001051375,0.00007284582,0.000014537324,0.00008650243,0.00006863067,0.00019265724,0.99573576,0.000024331928,0.000037727597,0.0014081193],"study_design_scores_gemma":[0.000025605057,0.0053689987,0.014663448,0.000020932906,0.000063747495,0.0002507381,0.0002128701,0.0015629573,0.97683686,0.000060865877,0.0009115479,0.000021395846],"about_ca_topic_score_codex":0.0010964328,"about_ca_topic_score_gemma":0.0010493371,"teacher_disagreement_score":0.0010964328,"about_ca_system_score_codex":0.000108057386,"about_ca_system_score_gemma":0.00018696253,"threshold_uncertainty_score":0.0021800995},"labels":[],"label_agreement":null},{"id":"W2514270228","doi":"10.5539/jfr.v5n5p67","title":"Characterization of Two Chickpea Varieties and the Effect of Cooking on their Physico-chemical and Functional Properties of Flours","year":2016,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Genetic and Environmental Crop Studies","field":"Agricultural and Biological Sciences","cited_by":21,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Food science; Raw material; Lightness; Absorption of water; Moisture; Chemistry; Mathematics; Botany; Biology; Organic chemistry","score_opus":0.04447814853204539,"score_gpt":0.2376209222782218,"score_spread":0.1931427737461764,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2514270228","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":[0.99902606,0.00024817648,0.00035943653,0.000005947661,0.0000021730125,0.0000068499085,0.00019018118,0.0000033665553,0.00015775643],"genre_scores_gemma":[0.9970282,0.00022967218,0.0014898719,0.000020786933,0.0000014712411,0.000013315975,0.0006871251,0.000012880488,0.0005168196],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99986386,0.000021261707,0.0000126372,0.000051731593,0.000032959648,0.000017477281],"domain_scores_gemma":[0.99971896,0.000073992705,0.000055633813,0.000027833956,0.00007501235,0.00004854217],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00020077528,0.00029227205,0.00023243915,0.0003878647,0.00019558887,0.00033453235,0.00012771119,0.0002124998,0.00038854417],"category_scores_gemma":[0.00033709995,0.00014423276,0.00034062722,0.0003865538,0.0002152382,0.00014700726,0.00012328179,0.00036486945,0.000073448035],"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":[0.00027463087,0.000028619184,0.003988956,0.00004708387,0.000027994827,0.00007711183,0.00009689975,0.00006866924,0.99440634,0.000019622517,0.00000859489,0.0009554341],"study_design_scores_gemma":[0.0000161908,0.00085323513,0.5481741,0.000014715512,0.00015267114,0.0005754331,0.00028767067,0.0005851612,0.44794095,0.00004360058,0.00133133,0.000025006852],"about_ca_topic_score_codex":0.0037952722,"about_ca_topic_score_gemma":0.0051194285,"teacher_disagreement_score":0.0037952722,"about_ca_system_score_codex":0.00020491779,"about_ca_system_score_gemma":0.000122062804,"threshold_uncertainty_score":0.0075463653},"labels":[],"label_agreement":null},{"id":"W2515951989","doi":"10.5539/jfr.v5n5p11","title":"Ultraviolet-C Light Effect on the Physicochemical and Antioxidant Properties of Blackberry, Blueberry, and Raspberry Nectars","year":2016,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Phytochemicals and Antioxidant Activities","field":"Medicine","cited_by":7,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"Consejo Nacional de Ciencia y Tecnología; Universidad de las Américas Puebla","keywords":"Chemistry; Food science; Blowing a raspberry; Antioxidant; Mesophile; Antioxidant capacity; Ascorbic acid; Bacteria; Biochemistry; Biology","score_opus":0.047529433095992335,"score_gpt":0.31072822084565804,"score_spread":0.2631987877496657,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2515951989","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":[0.9987851,0.0007486855,0.000105873885,0.000011187903,0.0000047929097,0.0000037256766,0.000055715154,0.000004599158,0.0002803377],"genre_scores_gemma":[0.99802905,0.0003992835,0.00058950315,0.000042370662,0.0000050095027,0.00001206561,0.00015652848,0.0000048925763,0.0007611627],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999118,0.000020849557,0.00000734467,0.000021010437,0.000019631845,0.00001931031],"domain_scores_gemma":[0.99978286,0.000065921085,0.000042320622,0.0000136228,0.000056497902,0.00003885344],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00014404708,0.00025612264,0.00021968679,0.00020310622,0.00020655674,0.00023426801,0.00009382379,0.00026068257,0.000961659],"category_scores_gemma":[0.00021739845,0.00011951262,0.00023377224,0.00011965379,0.0001449703,0.0001384608,0.0001026302,0.00027710738,0.0001249721],"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":[0.0005168677,0.000030124811,0.0010179878,0.00006644365,0.0000120553095,0.00004525825,0.000053846263,0.000027193524,0.9965467,0.000010102912,0.000016678758,0.001656815],"study_design_scores_gemma":[0.000021652657,0.0015128764,0.09324108,0.00001935405,0.00006750977,0.00024634867,0.00021462297,0.00036202124,0.90323603,0.000030003197,0.001034107,0.000014311588],"about_ca_topic_score_codex":0.0013040204,"about_ca_topic_score_gemma":0.0018039313,"teacher_disagreement_score":0.0013040204,"about_ca_system_score_codex":0.00014930942,"about_ca_system_score_gemma":0.00015827028,"threshold_uncertainty_score":0.003217101},"labels":[],"label_agreement":null},{"id":"W2517714397","doi":"10.5539/jfr.v5n5p43","title":"Effects of Amylose-To-Amylopectin Ratios on Binding Capacity of DDGS/Soy-Based Aquafeed Blends","year":2016,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Aquaculture Nutrition and Growth","field":"Agricultural and Biological Sciences","cited_by":3,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"Agricultural Research Service; U.S. Department of Agriculture","keywords":"Amylopectin; Amylose; Starch; Food science; Chemistry; Absorption of water; Pellet; Expansion ratio; Extrusion; Materials science; Composite material","score_opus":0.07036233122119195,"score_gpt":0.30926587874729344,"score_spread":0.2389035475261015,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2517714397","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":[0.9986707,0.00041077117,0.00019221865,0.000014982693,0.000009332521,0.000015031525,0.00023569298,0.0000178562,0.0004336325],"genre_scores_gemma":[0.9956968,0.00075902155,0.0012037375,0.000038385508,0.0000053795593,0.000036915015,0.00051145547,0.000037499278,0.0017108755],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99973065,0.000035256133,0.000041530468,0.000059981336,0.00007286336,0.000059821097],"domain_scores_gemma":[0.99974626,0.000053649444,0.000063017964,0.000008745703,0.00006442054,0.000063870044],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00031986707,0.0005452821,0.00031464756,0.0005076438,0.0001417844,0.00043446125,0.00021938368,0.00022932056,0.0011847893],"category_scores_gemma":[0.00040561633,0.00022771761,0.0002578301,0.000569158,0.00013272693,0.00036781759,0.00026984245,0.00046478066,0.00025679334],"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":[0.0004916282,0.00011139942,0.00058070413,0.00007918552,0.000027463566,0.00004484114,0.000051578674,0.00020232017,0.9965005,0.000026091431,0.000039868166,0.0018444693],"study_design_scores_gemma":[0.000015990263,0.00092380436,0.006205943,0.000018681856,0.000058364185,0.000032049356,0.00010830903,0.00091148185,0.99073046,0.000011015601,0.00096862635,0.00001526506],"about_ca_topic_score_codex":0.0013095745,"about_ca_topic_score_gemma":0.002316167,"teacher_disagreement_score":0.0013095745,"about_ca_system_score_codex":0.00018795434,"about_ca_system_score_gemma":0.0001460126,"threshold_uncertainty_score":0.00396353},"labels":[],"label_agreement":null},{"id":"W2522277954","doi":"10.5539/jfr.v5n5p82","title":"Stability of Sorgum, Peanut Blende (Spb) Food Supplement under Ambient Conditions for Treatment of Moderate Acute Malnutrition in Children 6-59 Months","year":2016,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"GABA and Rice Research","field":"Agricultural and Biological Sciences","cited_by":0,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Aroma; Taste; Shelf life; Food science; Malnutrition in children; Mathematics; Animal science; Sensory system; Medicine; Malnutrition; Psychology; Chemistry; Biology; Internal medicine","score_opus":0.11481028415109186,"score_gpt":0.36491717851280947,"score_spread":0.2501068943617176,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2522277954","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":[0.99906665,0.00048658444,0.00007214284,0.000017092045,0.0000042204306,0.000029361268,0.00009586401,0.000004184633,0.0002238696],"genre_scores_gemma":[0.9985097,0.00039816054,0.00037795413,0.000018165072,0.0000032526527,0.000036019945,0.00016911191,0.0000021050832,0.0004855418],"study_design_codex":"observational","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99984944,0.000033855005,0.000018010274,0.000024674851,0.00004829282,0.00002575315],"domain_scores_gemma":[0.9998166,0.000022477672,0.00007403254,0.0000057829043,0.00004213033,0.00003908111],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00037594806,0.00021816842,0.00033235102,0.0002777586,0.00030473009,0.00020810244,0.00015415467,0.0001631693,0.0009820191],"category_scores_gemma":[0.0005137836,0.00012320105,0.00031448534,0.00020975545,0.00011054432,0.00018356933,0.0002216403,0.00027890576,0.0001205765],"study_design_candidate":"bench_or_experimental","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.04007757,0.010353741,0.54422367,0.002309625,0.00044961795,0.00303964,0.0029221883,0.0005931328,0.25145903,0.00016619715,0.0012565413,0.1431491],"study_design_scores_gemma":[0.00026533386,0.057853427,0.913075,0.000095658936,0.0002522273,0.001547802,0.0013584082,0.0005493828,0.022270268,0.000045014298,0.0026575008,0.000030070896],"about_ca_topic_score_codex":0.0022652228,"about_ca_topic_score_gemma":0.006017638,"teacher_disagreement_score":0.0022652228,"about_ca_system_score_codex":0.00026217083,"about_ca_system_score_gemma":0.0002531245,"threshold_uncertainty_score":0.0045040846},"labels":[],"label_agreement":null},{"id":"W2523339433","doi":"10.5539/jfr.v5n5p88","title":"Shelf Life of Monovarietal Extra Virgin Olive Oils Cv. Arbequina and Coratina from Uruguay","year":2016,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Edible Oils Quality and Analysis","field":"Chemistry","cited_by":5,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Olive oil; Shelf life; Ethyl ester; Food science; Chemistry; Horticulture; Biology; Organic chemistry","score_opus":0.10360139062405682,"score_gpt":0.3633645054153246,"score_spread":0.2597631147912678,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2523339433","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":[0.9992386,0.0004291515,0.0000693309,0.0000040790137,0.0000031804677,0.0000047453955,0.000089779736,0.0000020697946,0.00015903333],"genre_scores_gemma":[0.9987471,0.000173756,0.00023987317,0.000006561548,0.000001355993,0.0000068596173,0.0003006971,0.0000044578187,0.0005193376],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.9998217,0.000025056946,0.000019278854,0.000067300025,0.000036801448,0.000029842055],"domain_scores_gemma":[0.9995178,0.00004804426,0.00012861629,0.000024209095,0.00020439316,0.000077098375],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00030534426,0.00033068197,0.00041590116,0.00040967076,0.00037986916,0.0005217445,0.00017562798,0.00024643532,0.0005030708],"category_scores_gemma":[0.00037646163,0.00016745608,0.000284911,0.00038544636,0.00021167495,0.0002433523,0.00025877974,0.00026532463,0.00012350605],"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":[0.0020855665,0.000092123075,0.02604392,0.00015823163,0.00006850747,0.0002502455,0.00067812594,0.00015805336,0.96322346,0.000029532212,0.000029499304,0.007182733],"study_design_scores_gemma":[0.000026667174,0.002662973,0.8099597,0.00005094009,0.00021722078,0.00053207093,0.0010944203,0.00067639846,0.18265966,0.000026138547,0.0020514484,0.000042341882],"about_ca_topic_score_codex":0.02650681,"about_ca_topic_score_gemma":0.04042884,"teacher_disagreement_score":0.02650681,"about_ca_system_score_codex":0.00069511257,"about_ca_system_score_gemma":0.00022712369,"threshold_uncertainty_score":0.05270505},"labels":[],"label_agreement":null},{"id":"W2524881758","doi":"10.5539/jfr.v5n6p7","title":"Prevalence of Obesity and Associated Risk Factors amongst Teaching Staff of Juba University, South Sudan","year":2016,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Obesity, Physical Activity, Diet","field":"Medicine","cited_by":3,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Overweight; Obesity; Medicine; Body mass index; Demography; Gerontology; Environmental health; Internal medicine","score_opus":0.04583592354152401,"score_gpt":0.3200131679460932,"score_spread":0.2741772444045692,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2524881758","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":[0.99917006,0.00023072533,0.000024951509,0.0001232727,0.0000057872835,0.000014120948,0.00007405314,0.000001296609,0.00035583155],"genre_scores_gemma":[0.9986829,0.00058400497,0.00014575757,0.000097677424,0.000011392938,0.000027272954,0.000076028824,6.780516e-7,0.00037421292],"study_design_codex":"observational","study_design_gemma":"observational","domain_scores_codex":[0.99963725,0.00007585954,0.000050705636,0.000038352227,0.0000855756,0.00011216725],"domain_scores_gemma":[0.9994167,0.00008576847,0.00023896004,0.000020575913,0.000086587694,0.0001514144],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0007096484,0.00023068809,0.00022212898,0.0011845134,0.0020587652,0.00071617507,0.00028354418,0.0003205011,0.0019388546],"category_scores_gemma":[0.0012257156,0.00027493393,0.00020663928,0.0012262523,0.00042956948,0.00037599448,0.0007214218,0.00037827404,0.00020527997],"study_design_candidate":"observational","study_design_consensus":"observational","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000044731776,0.00018121312,0.98709446,0.00009877167,0.000012456205,0.00066847616,0.0046662823,0.000023014925,0.001058148,0.00007470588,0.0003485248,0.005729262],"study_design_scores_gemma":[0.0000055345017,0.00023417421,0.97552276,0.00016678365,0.00001850949,0.001183813,0.021316286,0.00010165832,0.00021240824,0.000064362976,0.0011603612,0.000013328973],"about_ca_topic_score_codex":0.019801723,"about_ca_topic_score_gemma":0.039265737,"teacher_disagreement_score":0.019801723,"about_ca_system_score_codex":0.00083016726,"about_ca_system_score_gemma":0.0014791306,"threshold_uncertainty_score":0.03937298},"labels":[],"label_agreement":null},{"id":"W2525541224","doi":"10.5539/jfr.v5n5p23","title":"Nutritional Quality and Functional Properties of Baobab (Adansonia digitata) Pulp from Tanzania","year":2016,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"African Botany and Ecology Studies","field":"Agricultural and Biological Sciences","cited_by":21,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"International Fund for Agricultural Development","keywords":"Adansonia digitata; Pulp (tooth); Vitamin C; Food science; Fructose; Vitamin; Sucrose; Aroma; Antioxidant; Nutrient; Biology; Thiamine; Chemistry; Botany; Medicine; Biochemistry; Dentistry","score_opus":0.21056557088004962,"score_gpt":0.31645490509657065,"score_spread":0.10588933421652102,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2525541224","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":[0.9992204,0.00029726894,0.000060895447,0.000008991189,0.0000019629958,0.0000035795906,0.00014345077,0.0000013941406,0.00026208482],"genre_scores_gemma":[0.9984414,0.00018967206,0.00028323004,0.000024300907,0.0000021740036,0.0000042658066,0.00031898328,0.0000033264935,0.0007325981],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.99994516,0.0000073700558,0.0000070059673,0.000012075133,0.000017286688,0.000011111802],"domain_scores_gemma":[0.9998367,0.000027061715,0.000039461698,0.0000050764115,0.00005763022,0.000034059663],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00014326478,0.00032206505,0.00022968798,0.00091266463,0.0005187063,0.0005047279,0.000099087985,0.00018055266,0.0009095654],"category_scores_gemma":[0.00017347283,0.00015257574,0.00021074577,0.0005656826,0.00020320927,0.00024471857,0.00022003098,0.000290266,0.00018493105],"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":[0.0010144166,0.00017613599,0.07808698,0.00032238566,0.000047833884,0.0006403907,0.0014845206,0.000115808194,0.9103841,0.00008954282,0.00009740242,0.0075404025],"study_design_scores_gemma":[0.000014345054,0.000685869,0.9631666,0.000046426678,0.000072407114,0.0005095255,0.0013747024,0.00017628833,0.0325892,0.00004636933,0.0012996375,0.000018579838],"about_ca_topic_score_codex":0.005716682,"about_ca_topic_score_gemma":0.013920452,"teacher_disagreement_score":0.005716682,"about_ca_system_score_codex":0.00016601663,"about_ca_system_score_gemma":0.00013148488,"threshold_uncertainty_score":0.011366785},"labels":[],"label_agreement":null},{"id":"W2525596600","doi":"10.5539/jfr.v5n6p1","title":"Effect of Metal Can Labels on Consumer Attention through Eye Tracking Methodology","year":2016,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Consumer Packaging Perceptions and Trends","field":"Business, Management and Accounting","cited_by":2,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Eye tracking; Purchasing; Product (mathematics); Control (management); Metric (unit); Marketing; Competition (biology); Fixation (population genetics); Computer science; Advertising; Business; Psychology; Artificial intelligence; Mathematics; Medicine","score_opus":0.19817112827003874,"score_gpt":0.4382482821111642,"score_spread":0.24007715384112543,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2525596600","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":[0.9932307,0.00010091045,0.00093052693,0.000059809416,0.000014376878,0.00017308953,0.00016465192,0.000025902702,0.0053000413],"genre_scores_gemma":[0.99451846,0.00011574335,0.002694893,0.00014429695,0.00001634287,0.0004206851,0.00016789003,0.000011636586,0.0019100505],"study_design_codex":"observational","study_design_gemma":"observational","domain_scores_codex":[0.99840987,0.00058547425,0.00008667982,0.0002994428,0.000475169,0.00014346842],"domain_scores_gemma":[0.99047893,0.0056854794,0.0018587557,0.00044250904,0.0012539544,0.00028037064],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.001776017,0.0003791723,0.00025933597,0.000711904,0.0004342391,0.0008333601,0.00035215614,0.0005642965,0.0047168913],"category_scores_gemma":[0.010609444,0.00021891356,0.0003107444,0.00045411263,0.0003233896,0.00067242555,0.00059568207,0.0005596563,0.00040479563],"study_design_candidate":"observational","study_design_consensus":"observational","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.009868893,0.007521161,0.613589,0.0014529119,0.00041125462,0.00042384007,0.029963171,0.0011928759,0.10535784,0.0010446495,0.00428116,0.2248932],"study_design_scores_gemma":[0.0001549392,0.0048633185,0.9738831,0.00012212712,0.00017671847,0.00015119453,0.0047640577,0.0019559981,0.011326686,0.00034604777,0.002185343,0.00007042029],"about_ca_topic_score_codex":0.0041697356,"about_ca_topic_score_gemma":0.007060224,"teacher_disagreement_score":0.0047168913,"about_ca_system_score_codex":0.000582576,"about_ca_system_score_gemma":0.00037147183,"threshold_uncertainty_score":0.015779614},"labels":[],"label_agreement":null},{"id":"W2527889117","doi":"10.5539/jfr.v5n6p13","title":"Estimation of Shelf Life of Mango Juice Produced Using Small-Scale Processing Techniques","year":2016,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Consumer Attitudes and Food Labeling","field":"Medicine","cited_by":6,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Preservative; Shelf life; Food science; Chemistry; Sodium benzoate; Food preservation","score_opus":0.141424904657289,"score_gpt":0.41765148147585673,"score_spread":0.27622657681856777,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2527889117","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":[0.99359095,0.00256045,0.0028302688,0.000028546207,0.000019133533,0.000058524936,0.00031624467,0.000030593583,0.0005652783],"genre_scores_gemma":[0.9864674,0.0019580899,0.009521895,0.00003373489,0.000018940333,0.000083177,0.00062029355,0.000020607313,0.0012759427],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99976736,0.000028181768,0.000020675758,0.000051493844,0.00011197117,0.00002036348],"domain_scores_gemma":[0.99960595,0.0000665186,0.00015746745,0.00002422287,0.000117587275,0.000028345397],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00027640577,0.00036917374,0.0002925207,0.00046483826,0.00021266034,0.0003740733,0.00023417223,0.00025636033,0.0007318639],"category_scores_gemma":[0.0005609088,0.000103799364,0.00032243895,0.00039468604,0.00014001473,0.0005093871,0.00019179416,0.0002177561,0.000191531],"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":[0.00034609894,0.00009722477,0.012664784,0.00029316533,0.00002859259,0.00011933308,0.00015154372,0.00019651653,0.9727923,0.000022312828,0.000057273843,0.013230818],"study_design_scores_gemma":[0.000016374905,0.004265905,0.19181782,0.00007556732,0.00018249442,0.0004682835,0.0005426511,0.0022394971,0.7960429,0.000085767104,0.004212653,0.000050006525],"about_ca_topic_score_codex":0.0007504691,"about_ca_topic_score_gemma":0.0016490645,"teacher_disagreement_score":0.0007504691,"about_ca_system_score_codex":0.00020810323,"about_ca_system_score_gemma":0.00015214195,"threshold_uncertainty_score":0.0024483204},"labels":[],"label_agreement":null},{"id":"W2530017230","doi":"10.5539/jfr.v5n6p45","title":"Food Quality Induces a Miscible Disease with Relevance to Alzheimer’s Disease and Neurological Diseases","year":2016,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Liver Disease Diagnosis and Treatment","field":"Medicine","cited_by":11,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"Medical Research Council; National Health and Medical Research Council; Edith Cowan University","keywords":"Hydrostatic pressure; Diabetes mellitus; Oncotic pressure; Internal medicine; Biology; Endocrinology; Medicine; Immunology; Albumin","score_opus":0.1761348600383621,"score_gpt":0.41724521620837934,"score_spread":0.24111035617001725,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2530017230","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":[0.7866669,0.13453636,0.008438078,0.0062446157,0.0016997058,0.00035512878,0.0060866107,0.0006362134,0.055336297],"genre_scores_gemma":[0.93786514,0.03727266,0.0026601744,0.0021485067,0.0004333927,0.00015504361,0.0026881765,0.00009233335,0.016684582],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9988304,0.00020625525,0.00014897237,0.00031354936,0.00036575607,0.00013510448],"domain_scores_gemma":[0.9986878,0.00011062522,0.0006740647,0.00011626661,0.0003279993,0.00008324199],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00078263326,0.0006158653,0.00066875014,0.0012360904,0.00057164195,0.0013758818,0.00040555216,0.0008553634,0.008337528],"category_scores_gemma":[0.0011986678,0.0002870248,0.0009806238,0.0011363449,0.00069074053,0.0007076106,0.0009638994,0.0008974536,0.0013001473],"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":[0.0065308795,0.0017640915,0.21112947,0.00855443,0.002099583,0.006189976,0.0018867966,0.00043721104,0.44539833,0.011468402,0.022084493,0.2824564],"study_design_scores_gemma":[0.00019638706,0.003539334,0.66171986,0.0013368668,0.0017375831,0.011651839,0.0011929456,0.0007192451,0.10047825,0.010078962,0.20717008,0.00017870062],"about_ca_topic_score_codex":0.001947857,"about_ca_topic_score_gemma":0.0014160022,"teacher_disagreement_score":0.008337528,"about_ca_system_score_codex":0.00089522696,"about_ca_system_score_gemma":0.00045127448,"threshold_uncertainty_score":0.027891815},"labels":[],"label_agreement":null},{"id":"W2530162559","doi":"10.5539/jfr.v5n6p21","title":"Properties of Extrusion Processed Corn and Corn Coproducts","year":2016,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Food and Agricultural Sciences","field":"Agricultural and Biological Sciences","cited_by":0,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Extrusion; Water content; Bulk density; Moisture; Die swell; Food science; Pellets; Raw material; Corn starch; Coproduct; Starch; Population; Materials science; Chemistry; Pulp and paper industry; Agronomy; Environmental science; Composite material; Mathematics; Biology","score_opus":0.13201289734687466,"score_gpt":0.28877578205076776,"score_spread":0.1567628847038931,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2530162559","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":[0.9954732,0.0016077723,0.0011033488,0.000016492635,0.000023290439,0.000030063993,0.00043646758,0.000016854307,0.0012924285],"genre_scores_gemma":[0.9921598,0.0010966994,0.0027323242,0.000035022258,0.000009209162,0.000035104113,0.00134629,0.000036211255,0.0025492639],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9996264,0.000034885972,0.000051489726,0.00005604711,0.00019027715,0.000040884013],"domain_scores_gemma":[0.99962485,0.00008337367,0.000098108234,0.000019023482,0.00013702565,0.00003760831],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00045987696,0.00055933866,0.0003030208,0.00069114525,0.00019345208,0.00035496437,0.00018384047,0.0002679908,0.0014047687],"category_scores_gemma":[0.0007916047,0.00014640477,0.000478411,0.00092784595,0.00012389908,0.00044876005,0.00023588019,0.0004287521,0.0002160178],"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":[0.0011660237,0.00012835713,0.003505487,0.0002593803,0.000040313094,0.00019212907,0.000082222155,0.0006409098,0.9798948,0.00014227189,0.000081519305,0.013866624],"study_design_scores_gemma":[0.000032183805,0.0022578521,0.041908193,0.000051835417,0.00010028147,0.00025283737,0.00013478103,0.0012457911,0.9505759,0.00004355964,0.003365704,0.000031056363],"about_ca_topic_score_codex":0.00065018726,"about_ca_topic_score_gemma":0.00090119126,"teacher_disagreement_score":0.0014047687,"about_ca_system_score_codex":0.0001599949,"about_ca_system_score_gemma":0.0001496993,"threshold_uncertainty_score":0.004699409},"labels":[],"label_agreement":null},{"id":"W2531410489","doi":"10.5539/jfr.v5n6p33","title":"Drying Kinetics of Microwave-Dried Vegetable Amaranth (Amaranthus dubius) Leaves","year":2016,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":12,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Amaranth; Microwave; Thermal diffusivity; Animal science; Horticulture; Microwave power; Botany; Chemistry; Materials science; Mathematics; Food science; Thermodynamics; Biology; Physics","score_opus":0.11208094647421274,"score_gpt":0.31431134600040067,"score_spread":0.20223039952618793,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2531410489","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":[0.9970329,0.00054837816,0.0019642438,0.000012014535,0.0000043032624,0.000006879945,0.00016648152,0.000025107922,0.00023972102],"genre_scores_gemma":[0.99558747,0.00061496336,0.002908219,0.000008771037,0.0000021808655,0.00000980924,0.00021943472,0.000016876653,0.00063237495],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99996305,0.000006977168,0.0000037583152,0.000009812846,0.000011372867,0.000005046386],"domain_scores_gemma":[0.9999169,0.000035996243,0.000019640185,0.000004216512,0.000016992853,0.0000061840615],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0001875485,0.00016246368,0.00018053286,0.00013495724,0.00007304975,0.00011349923,0.00009683715,0.000109945104,0.0003519853],"category_scores_gemma":[0.0002680378,0.00009244264,0.00025263507,0.00012583856,0.000051498955,0.00016950462,0.000053546908,0.00016582583,0.00013262394],"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":[0.0001848717,0.000016471087,0.0013979791,0.00009700669,0.000020222084,0.000034548055,0.00005936033,0.0015705592,0.99267197,0.00003633462,0.000024863983,0.003885852],"study_design_scores_gemma":[0.00001214701,0.0005826513,0.035166107,0.00001879103,0.00007261025,0.00015588514,0.000096457334,0.026493832,0.93627256,0.00007767376,0.0010262423,0.000024987641],"about_ca_topic_score_codex":0.0015759502,"about_ca_topic_score_gemma":0.0017630383,"teacher_disagreement_score":0.0015759502,"about_ca_system_score_codex":0.0001134869,"about_ca_system_score_gemma":0.000049274684,"threshold_uncertainty_score":0.0031335354},"labels":[],"label_agreement":null},{"id":"W2534043909","doi":"10.5539/jfr.v5n6p67","title":"Stability of Haskap Berry (Lonicera Caerulea L.) Anthocyanins at Different Storage and Processing Conditions","year":2016,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Phytochemicals and Antioxidant Activities","field":"Medicine","cited_by":13,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":true,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Chemistry; Cyanidin; Anthocyanin; Pelargonidin; Berry; Food science; Horticulture; Biology","score_opus":0.09538268169574601,"score_gpt":0.3774376492701817,"score_spread":0.2820549675744357,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2534043909","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":[0.99714464,0.0011738851,0.00047516826,0.000028250432,0.000012038903,0.000015532292,0.00041754078,0.000028470264,0.0007045302],"genre_scores_gemma":[0.9937065,0.0009019434,0.001372559,0.00005899706,0.000011936895,0.000054254728,0.0013428368,0.00003571694,0.0025150867],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.9998702,0.000016586839,0.000011234032,0.00005164891,0.000031298365,0.00001905401],"domain_scores_gemma":[0.9998354,0.000018941852,0.000045267345,0.000014215287,0.00006362106,0.00002246609],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00023013845,0.00035261133,0.00027272425,0.00027620187,0.00034065402,0.00039517038,0.00012763657,0.00020656147,0.0009719659],"category_scores_gemma":[0.00027523816,0.000127704,0.0003207756,0.0002783551,0.00016425826,0.00033344404,0.00014860748,0.00038364055,0.00022657389],"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":[0.00032212012,0.00002186766,0.0019209916,0.000084798376,0.000027931368,0.00006258111,0.000065948276,0.00007568618,0.9942901,0.000016016204,0.00005720573,0.0030546363],"study_design_scores_gemma":[0.000024220853,0.0009655528,0.20471169,0.000028100783,0.0001515242,0.000439382,0.00018170718,0.0007375315,0.79000616,0.00004136461,0.0026701153,0.000042645435],"about_ca_topic_score_codex":0.0020467134,"about_ca_topic_score_gemma":0.0029982447,"teacher_disagreement_score":0.0020467134,"about_ca_system_score_codex":0.00024973895,"about_ca_system_score_gemma":0.00018313926,"threshold_uncertainty_score":0.0040695667},"labels":[],"label_agreement":null},{"id":"W2539270270","doi":"10.5539/jfr.v5n6p53","title":"Postharvest Practices of Maize Farmers in Kaiti District, Kenya and the Impact of Hermetic Storage on Populations of Aspergillus Spp. and Aflatoxin Contamination","year":2016,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Mycotoxins in Agriculture and Food","field":"Agricultural and Biological Sciences","cited_by":40,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"Purdue University","keywords":"Aflatoxin; Postharvest; Aspergillus flavus; Aspergillus parasiticus; Population; Biology; Aspergillus; Horticulture; Contamination; Toxicology; Veterinary medicine; Food science; Botany; Medicine","score_opus":0.07889046376184093,"score_gpt":0.35438892023331664,"score_spread":0.2754984564714757,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2539270270","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":[0.9998596,0.000015145396,0.0000074548007,0.000010597469,4.7296132e-7,0.0000036568833,0.000019505527,3.1801548e-7,0.00008329055],"genre_scores_gemma":[0.99953485,0.000051545732,0.000051339586,0.000016132533,8.69255e-7,0.0000071870536,0.00002607765,4.0700309e-7,0.00031153366],"study_design_codex":"observational","study_design_gemma":"observational","domain_scores_codex":[0.99980956,0.000038638387,0.000012624517,0.000039821054,0.000026230126,0.00007317957],"domain_scores_gemma":[0.99953425,0.00007012723,0.00020121117,0.000014745236,0.000051453026,0.00012816048],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00020088308,0.00025899176,0.00015930577,0.0002988979,0.001017914,0.0004701517,0.00024412922,0.00030565387,0.0015417176],"category_scores_gemma":[0.00052039995,0.00027383314,0.00014611745,0.0004405273,0.0005259567,0.00034643887,0.00028888255,0.00024150872,0.00020781255],"study_design_candidate":"observational","study_design_consensus":"observational","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0003157507,0.00038941196,0.96492505,0.00007505037,0.000031379448,0.0015469394,0.009956076,0.000085611944,0.016678825,0.000071011076,0.00015440512,0.005770565],"study_design_scores_gemma":[0.0000036972663,0.00040028634,0.9903779,0.000009962238,0.000010810536,0.0002654929,0.00808726,0.00006032215,0.00045566345,0.00001173655,0.00030858986,0.000008274872],"about_ca_topic_score_codex":0.033908334,"about_ca_topic_score_gemma":0.1159157,"teacher_disagreement_score":0.033908334,"about_ca_system_score_codex":0.0007643499,"about_ca_system_score_gemma":0.0006372839,"threshold_uncertainty_score":0.06742191},"labels":[],"label_agreement":null},{"id":"W2549904751","doi":"10.5539/jfr.v5n6p95","title":"Effect of the Antimicrobial Agents Addition on the Stability of Part-Baked Bread during Refrigerated Storage and on the Sensory Quality of Full-Baked Bread","year":2016,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Food composition and properties","field":"Nursing","cited_by":1,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Potassium sorbate; Food science; Propionate; Mold; Antimicrobial; Chemistry; Shelf life; Materials science; Biochemistry; Composite material","score_opus":0.130220724932049,"score_gpt":0.36577269374798854,"score_spread":0.23555196881593954,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2549904751","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":[0.99773836,0.0015895334,0.000114811904,0.000032143205,0.000030603824,0.000012178922,0.00013138956,0.000010811259,0.00034011254],"genre_scores_gemma":[0.9978126,0.0006019674,0.0004955253,0.000030714375,0.000015119234,0.000014023176,0.00017844475,0.000009848918,0.00084164663],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99972445,0.000071713985,0.000040958268,0.000061773404,0.000052225998,0.00004881136],"domain_scores_gemma":[0.9992348,0.00019767175,0.00017199243,0.00004884364,0.00022671433,0.000120045224],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00022408132,0.0004503057,0.0004902558,0.0002495421,0.00020769428,0.00048784201,0.0002260961,0.0002941663,0.0019302717],"category_scores_gemma":[0.000787872,0.00019165504,0.00035898227,0.00026213983,0.00021224648,0.00038484458,0.00020855434,0.0005249748,0.0002864092],"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":[0.0058852946,0.00035609616,0.0016982453,0.0003477059,0.000056983292,0.00013268662,0.00015965028,0.00016234825,0.98473907,0.000020605412,0.000077583645,0.006363697],"study_design_scores_gemma":[0.000059943613,0.009836023,0.03930626,0.000058170586,0.00020348153,0.00013782765,0.0003269817,0.0005990478,0.94787675,0.000020524501,0.0015359131,0.000039088012],"about_ca_topic_score_codex":0.0010325045,"about_ca_topic_score_gemma":0.0014108334,"teacher_disagreement_score":0.0019302717,"about_ca_system_score_codex":0.00014356851,"about_ca_system_score_gemma":0.0001791733,"threshold_uncertainty_score":0.0064573884},"labels":[],"label_agreement":null},{"id":"W2551204161","doi":"10.5539/jfr.v5n6p114","title":"Chemical Composition and Functional Properties of Selected Seaweeds from the Kenya Coast","year":2016,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Food and Agricultural Sciences","field":"Agricultural and Biological Sciences","cited_by":34,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"Jomo Kenyatta University of Agriculture and Technology; Japan International Cooperation Agency","keywords":"Sargassum; Polyunsaturated fatty acid; Food science; Algae; Proximate; Chemical composition; Chemistry; Fatty acid; Botany; Biology; Biochemistry; Organic chemistry","score_opus":0.08648982024398776,"score_gpt":0.2556572160393186,"score_spread":0.16916739579533085,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2551204161","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":[0.9975804,0.0011400761,0.00013083252,0.000016449725,0.0000034299064,0.0000076067863,0.00027428422,0.000002553016,0.00084426044],"genre_scores_gemma":[0.9939114,0.0018527041,0.0013957629,0.000052164778,0.00000465298,0.00001553818,0.0005593708,0.0000059860477,0.0022025325],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999354,0.000006806033,0.000009472935,0.000014073234,0.000023536988,0.000010783862],"domain_scores_gemma":[0.9999063,0.000010905169,0.000028394505,0.0000029216087,0.000039105053,0.000012356834],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00008890992,0.00026880685,0.00017364643,0.0009904697,0.00039314397,0.0002936448,0.000081727616,0.00021152041,0.0007932538],"category_scores_gemma":[0.00013951962,0.00012413927,0.0001558646,0.0005448213,0.00014567396,0.00019352588,0.0001397028,0.00014286902,0.0001702905],"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":[0.00031531136,0.000039029605,0.042232715,0.00040770986,0.000034680532,0.00044489486,0.00032056603,0.00010036866,0.94646037,0.00005545639,0.000053921092,0.009534987],"study_design_scores_gemma":[0.000011369573,0.0007308247,0.8395661,0.0001119221,0.00013466283,0.0017107335,0.002167491,0.00027538862,0.14739662,0.000063497355,0.0077988277,0.000032474265],"about_ca_topic_score_codex":0.006822863,"about_ca_topic_score_gemma":0.022218332,"teacher_disagreement_score":0.006822863,"about_ca_system_score_codex":0.00020389595,"about_ca_system_score_gemma":0.00024121116,"threshold_uncertainty_score":0.013566256},"labels":[],"label_agreement":null},{"id":"W2554382512","doi":"10.5539/jfr.v5n6p80","title":"Fad Diets: Lifestyle Promises and Health Challenges","year":2016,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Diet and metabolism studies","field":"Medicine","cited_by":41,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Obesity; Overweight; Weight loss; Popularity; Gerontology; Government (linguistics); Environmental health; Quality of life (healthcare); Medicine; Affect (linguistics); Public health; Psychology; Social psychology; Endocrinology; Nursing","score_opus":0.2803081174133848,"score_gpt":0.4576289406248889,"score_spread":0.1773208232115041,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2554382512","genre_codex":"commentary","genre_gemma":"review","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"review","genre_consensus":null,"domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.024351006,0.42626613,0.0012672646,0.5158474,0.0046648188,0.000022906175,0.00034902725,0.00008764788,0.027143758],"genre_scores_gemma":[0.19744211,0.6604848,0.0064237453,0.10647826,0.0118631115,0.000112971094,0.00041522126,0.00006378084,0.01671595],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.9992336,0.00032334618,0.000049083315,0.00008803985,0.00020332095,0.00010260139],"domain_scores_gemma":[0.9978065,0.0010177143,0.00022812931,0.00010738518,0.00037646331,0.00046375825],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0030821797,0.00033291898,0.0006369487,0.00071463356,0.0016227785,0.002664277,0.00073736004,0.0029026195,0.009637001],"category_scores_gemma":[0.0039729755,0.00013780239,0.0005070485,0.0007413052,0.0021671082,0.0035570087,0.001691999,0.0040681744,0.0016452287],"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":[0.00045672338,0.00054800254,0.009125031,0.0039453376,0.00013481,0.0018563055,0.004284958,0.00016244421,0.0012180608,0.05609793,0.10731568,0.8148548],"study_design_scores_gemma":[0.000040364284,0.00036881235,0.018055817,0.0055513917,0.00010531505,0.0025705188,0.010110005,0.00017926811,0.00028920008,0.05633389,0.90633285,0.000062592946],"about_ca_topic_score_codex":0.0032902341,"about_ca_topic_score_gemma":0.0079588285,"teacher_disagreement_score":0.009637001,"about_ca_system_score_codex":0.0013420423,"about_ca_system_score_gemma":0.0018749696,"threshold_uncertainty_score":0.03223896},"labels":[],"label_agreement":null},{"id":"W2554893747","doi":"10.5539/jfr.v5n6p102","title":"Comparison of Post-harvest Practices of the Individual Farmers and the Farmers in Cooperative of Côte d’Ivoire and Statistical Identification of Modalities Responsible of Non-quality","year":2016,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Agriculture and Rural Development Research","field":"Agricultural and Biological Sciences","cited_by":4,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Modalities; Cote d ivoire; Agricultural science; Quality (philosophy); Brewing; Identification (biology); Concordance; Agriculture; Statistics; Operations management; Mathematics; Toxicology; Business; Fermentation; Geography; Medicine; Biology; Economics; Food science; Humanities; Sociology; Social science; Botany","score_opus":0.12803502502510358,"score_gpt":0.41415577816681676,"score_spread":0.28612075314171315,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2554893747","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":[0.99934775,0.000043888864,0.00011453184,0.000009113714,0.0000014366099,0.000014605038,0.000060911807,0.0000014013409,0.00040638397],"genre_scores_gemma":[0.9986916,0.00005260526,0.00024493146,0.0000050839667,0.0000022071038,0.000017070628,0.000091999376,0.0000014386902,0.00089299056],"study_design_codex":"observational","study_design_gemma":"observational","domain_scores_codex":[0.9985671,0.00025207893,0.00012800095,0.00033252186,0.00044404945,0.0002762306],"domain_scores_gemma":[0.995314,0.0013113602,0.0013046827,0.00028722844,0.0011331887,0.00064950355],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.001523898,0.00021189245,0.0002560836,0.0014318929,0.0004744297,0.0006002271,0.00034264932,0.00028325047,0.0018514971],"category_scores_gemma":[0.0036530923,0.00014071017,0.0002499052,0.0009068323,0.0004923926,0.0004415851,0.0006579182,0.00018103242,0.00023694344],"study_design_candidate":"observational","study_design_consensus":"observational","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00014386485,0.00009345863,0.9815786,0.000045972494,0.000039968956,0.0002710553,0.0045722444,0.00010498721,0.0034653794,0.00005741221,0.000072548086,0.009554455],"study_design_scores_gemma":[0.0000012148122,0.00022717423,0.9935655,0.000006209078,0.000005919147,0.0000713021,0.0055419956,0.00010472136,0.00018538255,0.00001791525,0.00026758347,0.000005136458],"about_ca_topic_score_codex":0.009032406,"about_ca_topic_score_gemma":0.02299755,"teacher_disagreement_score":0.009032406,"about_ca_system_score_codex":0.0006711042,"about_ca_system_score_gemma":0.0006223963,"threshold_uncertainty_score":0.017959654},"labels":[],"label_agreement":null},{"id":"W2557626827","doi":"10.5539/jfr.v5n6p124","title":"Formulation of Senescent Plantain Dish with Various Local Cereal and Leguminous Flours for Feeding Rats: Growth Performance Evaluation","year":2016,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Medicinal Plants and Neuroprotection","field":"Medicine","cited_by":0,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Food science; Sorghum; Phosphorus; Chemistry; Potassium; Sodium; Nutrient; Agronomy; Biology","score_opus":0.08511733425649234,"score_gpt":0.3553397433620319,"score_spread":0.2702224091055395,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2557626827","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":[0.9973314,0.0008867309,0.0012249362,0.000024376683,0.000016245775,0.000036447072,0.00014668838,0.00002014037,0.0003130304],"genre_scores_gemma":[0.9903566,0.0015656122,0.005362562,0.000057537596,0.000009462902,0.00007623627,0.0003545997,0.000016787437,0.0022006305],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99991167,0.000010978847,0.000007305605,0.000022496923,0.000031723088,0.000015894759],"domain_scores_gemma":[0.9998895,0.000010645628,0.00003810267,0.0000069311545,0.000021440745,0.000033335313],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00016447864,0.00034450387,0.00035858035,0.0002489758,0.00012586292,0.0001515444,0.00019385552,0.00026068257,0.00072511734],"category_scores_gemma":[0.000109747874,0.00011458035,0.00027709495,0.0001560127,0.00012552661,0.00021883592,0.0001895818,0.00047183796,0.00010694068],"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":[0.0010127965,0.00033674864,0.00041396508,0.00013525548,0.000017014296,0.000052055108,0.000028016568,0.00008804273,0.994304,0.000037929483,0.000030068055,0.0035438866],"study_design_scores_gemma":[0.00012952622,0.020504335,0.012293743,0.000028596962,0.00014867444,0.00026196154,0.0001244148,0.0005036287,0.96205544,0.000044002474,0.003880545,0.00002517464],"about_ca_topic_score_codex":0.00069711206,"about_ca_topic_score_gemma":0.0019965293,"teacher_disagreement_score":0.00072511734,"about_ca_system_score_codex":0.00017612168,"about_ca_system_score_gemma":0.00015937428,"threshold_uncertainty_score":0.0024257898},"labels":[],"label_agreement":null},{"id":"W2560466567","doi":"10.5539/jfr.v6n1p22","title":"Combining Modified Atmosphere Packaging and Nisin to Preserve Atlantic Salmon","year":2016,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Meat and Animal Product Quality","field":"Agricultural and Biological Sciences","cited_by":5,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Nisin; Modified atmosphere; Food spoilage; Lactic acid; Food science; Shelf life; Bacteria; Aerobic bacteria; Chemistry; Bacterial growth; Biology","score_opus":0.16128695345702362,"score_gpt":0.3477953502713283,"score_spread":0.18650839681430467,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2560466567","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":[0.9987016,0.00036674688,0.000572664,0.0000145448475,0.000017014934,0.00002080745,0.00004397692,0.0000136872,0.0002490707],"genre_scores_gemma":[0.9936958,0.00048151688,0.004223637,0.00004775207,0.000018599294,0.00002980146,0.00016671847,0.000015387406,0.0013208014],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998393,0.000027952894,0.000015798614,0.000037048136,0.000051886505,0.000027994274],"domain_scores_gemma":[0.9999026,0.000012896745,0.000035827197,0.000009468551,0.00002031111,0.00001890777],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000142707,0.00044002806,0.00032002295,0.00020128494,0.00014115512,0.0002672274,0.00027338156,0.00029381455,0.0008390101],"category_scores_gemma":[0.00017677447,0.00015176623,0.0004116077,0.00018444273,0.00016535734,0.000287971,0.00030612544,0.00032145833,0.00012705696],"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":[0.0009121159,0.00018746663,0.0014918104,0.00011019219,0.000027003449,0.00006585331,0.00003794936,0.00010215652,0.9920094,0.00002057088,0.000027054768,0.005008499],"study_design_scores_gemma":[0.00004087512,0.01549668,0.03424205,0.000028424076,0.00020418604,0.00028964752,0.00012327042,0.0006877115,0.9462494,0.000023518991,0.0025908742,0.00002342665],"about_ca_topic_score_codex":0.00048392263,"about_ca_topic_score_gemma":0.0014143742,"teacher_disagreement_score":0.0008390101,"about_ca_system_score_codex":0.00012820694,"about_ca_system_score_gemma":0.0001421388,"threshold_uncertainty_score":0.0028068423},"labels":[],"label_agreement":null},{"id":"W2560524934","doi":"10.5539/jfr.v6n1p7","title":"Antioxidant and Prebiotic Activity of Selected Edible Wild Plant Extracts","year":2016,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Microbial Metabolites in Food Biotechnology","field":"Nursing","cited_by":7,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"South African Medical Research Council; National Research Foundation","keywords":"Bifidobacterium animalis; Inulin; Food science; Prebiotic; DPPH; Ascorbic acid; Lactobacillus acidophilus; Lactobacillus rhamnosus; Urtica dioica; Antioxidant; Biology; Botany; Probiotic; Chemistry; Traditional medicine; Lactobacillus; Bifidobacterium; Biochemistry; Bacteria; Fermentation","score_opus":0.0536448041439301,"score_gpt":0.33912128651428514,"score_spread":0.28547648237035506,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2560524934","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":[0.9965928,0.0018849489,0.00044039314,0.00003110348,0.000007078268,0.000021852977,0.0003947593,0.000011966817,0.00061490294],"genre_scores_gemma":[0.9927543,0.0014688728,0.0020714337,0.000059995647,0.0000060030643,0.000027939761,0.0013186561,0.000012049263,0.00228066],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99995327,0.0000079672855,0.000004813948,0.000009311592,0.000014012938,0.000010577238],"domain_scores_gemma":[0.9998996,0.000016793276,0.000020114547,0.000006166206,0.000030334488,0.00002694151],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000113041155,0.00043517465,0.00034885676,0.0005293329,0.00014811235,0.00020342329,0.00012607506,0.0001636982,0.00095323735],"category_scores_gemma":[0.00012184266,0.000104774925,0.00021231125,0.00038951807,0.00010702719,0.00019716396,0.00018842069,0.00034580202,0.00009308076],"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":[0.00017457537,0.000041620748,0.0004891287,0.000104931634,0.000007918015,0.000049247068,0.000025579004,0.000022580174,0.99756205,0.000015479352,0.000008396849,0.0014984006],"study_design_scores_gemma":[0.00003592725,0.003316281,0.08090942,0.00006455414,0.00016982546,0.0005542978,0.0002804938,0.0003228027,0.9094864,0.00006590109,0.004778,0.000016136179],"about_ca_topic_score_codex":0.0009935901,"about_ca_topic_score_gemma":0.0028709357,"teacher_disagreement_score":0.0009935901,"about_ca_system_score_codex":0.00017009446,"about_ca_system_score_gemma":0.00014227942,"threshold_uncertainty_score":0.0031888485},"labels":[],"label_agreement":null},{"id":"W2560602913","doi":"10.5539/jfr.v6n1p1","title":"Minimally Processed Jackfruit: Opportunity for the Foodservice Industry","year":2016,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Postharvest Quality and Shelf Life Management","field":"Agricultural and Biological Sciences","cited_by":6,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Shelf life; Food science; Calcium; Biology; Chemistry","score_opus":0.33423141862071243,"score_gpt":0.3947093360720845,"score_spread":0.0604779174513721,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2560602913","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":[0.98950785,0.0031698914,0.0015523458,0.00018020437,0.000029631743,0.000036776502,0.0000974176,0.000031695767,0.005394204],"genre_scores_gemma":[0.9877809,0.0017081993,0.0051630745,0.000085871296,0.000015677328,0.000015482272,0.00019598745,0.000013979093,0.005020875],"study_design_codex":"bench_or_experimental","study_design_gemma":"not_applicable","domain_scores_codex":[0.99991834,0.000011202648,0.0000033734686,0.000019300955,0.000028272012,0.000019534187],"domain_scores_gemma":[0.99987173,0.0000136457,0.000024991376,0.000008425301,0.000026081292,0.0000550979],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00019903277,0.00022020983,0.00017014102,0.00018866447,0.00027733337,0.00079905806,0.0002848844,0.0003609847,0.0038296098],"category_scores_gemma":[0.00013842597,0.00008780642,0.00023003118,0.00016409719,0.00014331014,0.0007100953,0.0003756595,0.0004210592,0.00046983652],"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":[0.0020826121,0.00077263464,0.017321104,0.0007418658,0.00003735214,0.0007554278,0.00033024428,0.00017266498,0.8748868,0.00061172096,0.0003937095,0.101893865],"study_design_scores_gemma":[0.00007508025,0.026397657,0.48535275,0.00042281748,0.00030887674,0.0049854824,0.003997458,0.0012661391,0.4121031,0.0010634706,0.06385572,0.00017148648],"about_ca_topic_score_codex":0.0011156783,"about_ca_topic_score_gemma":0.0064120125,"teacher_disagreement_score":0.0038296098,"about_ca_system_score_codex":0.00027138714,"about_ca_system_score_gemma":0.00022836206,"threshold_uncertainty_score":0.012811303},"labels":[],"label_agreement":null},{"id":"W2560744403","doi":"10.5539/jfr.v6n1p32","title":"Stability of Mexican Oregano Essential Oil Double Emulsions Obtained by Ultrasound Formulated With Whey Protein Concentrate and Tween 80","year":2016,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":0,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"Consejo Nacional de Ciencia y Tecnología","keywords":"Creaming; Emulsion; Homogenization (climate); Oil droplet; Lecithin; Particle size; Viscosity; Chemistry; Whey protein; Whey protein isolate; Chromatography; Materials science; Chemical engineering; Composite material; Organic chemistry","score_opus":0.0551682866853856,"score_gpt":0.2956957817735288,"score_spread":0.2405274950881432,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2560744403","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":[0.9976318,0.00094997516,0.00094860897,0.00001812461,0.000011542302,0.000009223966,0.000056197485,0.000010718586,0.0003638322],"genre_scores_gemma":[0.99674326,0.0009111043,0.0012981725,0.000018051189,0.0000062597187,0.000017092038,0.000117517746,0.000010735012,0.0008778486],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999136,0.00001025417,0.000010955554,0.000025178835,0.000026169013,0.000013784027],"domain_scores_gemma":[0.9998981,0.000013953224,0.000045172717,0.0000055247074,0.000022494602,0.000014760511],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00015582908,0.00027704873,0.00018320476,0.00019134334,0.00009097592,0.0002022,0.00009414078,0.00016085335,0.0005161357],"category_scores_gemma":[0.0003010058,0.0001064511,0.00015571338,0.00013380121,0.00013902943,0.00024042523,0.00019244353,0.00029569367,0.00009488241],"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":[0.00012411572,0.000013688183,0.00022989564,0.000022306669,0.000004417224,0.000016566477,0.000015139983,0.000038831386,0.99852943,0.0000146184575,0.000004777023,0.0009860846],"study_design_scores_gemma":[0.000012060064,0.0004506429,0.005550795,0.000006876993,0.000035396402,0.000055584595,0.000027953662,0.0006990972,0.9925626,0.00001557444,0.0005770113,0.000006467747],"about_ca_topic_score_codex":0.00079612545,"about_ca_topic_score_gemma":0.00085021276,"teacher_disagreement_score":0.00079612545,"about_ca_system_score_codex":0.00017753594,"about_ca_system_score_gemma":0.00016406245,"threshold_uncertainty_score":0.001726687},"labels":[],"label_agreement":null},{"id":"W2563085177","doi":"10.5539/jfr.v6n1p50","title":"Some Factors Affecting Quality of Crude Palm Oil Sold in Douala, Cameroon","year":2016,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Oil Palm Production and Sustainability","field":"Environmental Science","cited_by":4,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Carotenoid; Palm oil; Peroxide value; Dry season; Wet season; Food science; Ingredient; Toxicology; Animal science; Biology","score_opus":0.10733608510213455,"score_gpt":0.3992186850692842,"score_spread":0.29188259996714966,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2563085177","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":[0.9993055,0.00016048961,0.00003483123,0.00003272335,0.0000033612755,0.000008029685,0.00009321783,6.957279e-7,0.00036120423],"genre_scores_gemma":[0.9993318,0.00014959113,0.0001247085,0.000019246874,0.0000027549936,0.00000415672,0.00007868035,9.95181e-7,0.00028800446],"study_design_codex":"observational","study_design_gemma":"observational","domain_scores_codex":[0.9997445,0.00006700952,0.000018152843,0.00004605273,0.00005113562,0.0000731718],"domain_scores_gemma":[0.9993818,0.00013605451,0.0002988412,0.000017042215,0.00009770188,0.00006860328],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00041118846,0.00033815732,0.0001554757,0.0006683121,0.0005428091,0.0007784642,0.00012217366,0.00019245913,0.0015540465],"category_scores_gemma":[0.000857584,0.00014841021,0.0001567511,0.0010433443,0.00046672882,0.0003399082,0.00021437286,0.00021978316,0.00011076042],"study_design_candidate":"observational","study_design_consensus":"observational","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0004230005,0.00011104015,0.9715977,0.00011892709,0.000032557535,0.001347115,0.0016003879,0.000112463116,0.013650881,0.00013290386,0.00021099669,0.010661994],"study_design_scores_gemma":[0.0000019843326,0.00010370349,0.995099,0.00001663164,0.00001232129,0.00023228003,0.0027155706,0.00010129492,0.0011212347,0.00002025483,0.0005691404,0.0000065285785],"about_ca_topic_score_codex":0.022647416,"about_ca_topic_score_gemma":0.04227127,"teacher_disagreement_score":0.022647416,"about_ca_system_score_codex":0.0007992031,"about_ca_system_score_gemma":0.00045189197,"threshold_uncertainty_score":0.04503119},"labels":[],"label_agreement":null},{"id":"W2564552656","doi":"10.5539/jfr.v6n1p41","title":"Determinants and Constraints of Pulse Production and Consumption among Farming Households of Ethiopia","year":2016,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Genetic and Environmental Crop Studies","field":"Agricultural and Biological Sciences","cited_by":22,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"University of Saskatchewan","funders":"Hawassa University; University of Saskatchewan","keywords":"Food security; Agriculture; Consumption (sociology); Production (economics); Poverty; Cash crop; Agricultural economics; Agricultural science; Business; Economics; Geography; Biology; Economic growth","score_opus":0.09655323689303266,"score_gpt":0.30693922349935726,"score_spread":0.2103859866063246,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2564552656","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":[0.9996892,0.000040251267,0.00001714813,0.000018042696,5.0899695e-7,0.0000021117228,0.00007405227,2.5990997e-7,0.0001584453],"genre_scores_gemma":[0.9997242,0.00006968112,0.0000426237,0.00000964319,7.8099305e-7,0.000003193127,0.000044133936,2.598311e-7,0.00010531001],"study_design_codex":"observational","study_design_gemma":"observational","domain_scores_codex":[0.9998386,0.00005404114,0.00001809706,0.000021092574,0.000018453711,0.00004964147],"domain_scores_gemma":[0.9995685,0.00013668902,0.0001625664,0.000015727748,0.000037147518,0.00007938888],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00029647475,0.00012060892,0.00012954001,0.00029734292,0.00034944876,0.00047102798,0.00014951685,0.00014589567,0.0013117234],"category_scores_gemma":[0.0006424604,0.00014488821,0.00012355848,0.00046352632,0.0001734492,0.00024039153,0.00025824955,0.00017002669,0.000096124226],"study_design_candidate":"observational","study_design_consensus":"observational","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00003219558,0.000045617708,0.9957908,0.000019394405,0.000016598788,0.0001829622,0.0009531915,0.000059471575,0.00042361216,0.0000456953,0.00007575748,0.0023546703],"study_design_scores_gemma":[0.0000013522089,0.00004323152,0.9941948,0.00002217022,0.000008139324,0.00018639799,0.004928431,0.00016661173,0.00009277125,0.000028075729,0.0003241808,0.0000038881067],"about_ca_topic_score_codex":0.0097834505,"about_ca_topic_score_gemma":0.015602795,"teacher_disagreement_score":0.0097834505,"about_ca_system_score_codex":0.00024881988,"about_ca_system_score_gemma":0.0002751524,"threshold_uncertainty_score":0.01945299},"labels":[],"label_agreement":null},{"id":"W2565121766","doi":"10.5539/jfr.v6n1p59","title":"Quality Evaluation of Flaxseed for Food Use Specifications","year":2016,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Phytoestrogen effects and research","field":"Medicine","cited_by":1,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":true,"ca_institutions":"","funders":"U.S. Department of Agriculture","keywords":"Food science; Plate count; Animal science; Biology; Bacteria","score_opus":0.7334520072364673,"score_gpt":0.5703908931001882,"score_spread":0.1630611141362791,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2565121766","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":[0.9819573,0.0011049177,0.0034544114,0.00010740533,0.000020713493,0.00029435253,0.0036106154,0.00015626877,0.009294027],"genre_scores_gemma":[0.9625322,0.00082546123,0.013177619,0.00016250639,0.000010175283,0.0002008321,0.008639345,0.00011642662,0.014335334],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.9982521,0.00017735551,0.00012708081,0.00024371293,0.0011146038,0.00008516056],"domain_scores_gemma":[0.9978248,0.00016782795,0.00042817317,0.00010913153,0.0013948735,0.00007512377],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.001541824,0.0004027748,0.0002117886,0.001634963,0.00075003447,0.0007085277,0.0005276077,0.00035057208,0.003513553],"category_scores_gemma":[0.0021250572,0.000162561,0.00040527427,0.001161004,0.00021566114,0.00027829086,0.00035408593,0.00019146324,0.00056037336],"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":[0.0013680988,0.00019961246,0.104843594,0.0005926424,0.00011620185,0.00054358755,0.0008852016,0.0010659647,0.8283249,0.00025026198,0.0016686892,0.060141232],"study_design_scores_gemma":[0.00003693579,0.0026199606,0.6615076,0.00018646428,0.00018932337,0.00073325663,0.0011955295,0.002391002,0.2966708,0.00010489555,0.03430743,0.00005676398],"about_ca_topic_score_codex":0.06136621,"about_ca_topic_score_gemma":0.122992516,"teacher_disagreement_score":0.06136621,"about_ca_system_score_codex":0.0020203297,"about_ca_system_score_gemma":0.0009671076,"threshold_uncertainty_score":0.12201804},"labels":[],"label_agreement":null},{"id":"W2567437822","doi":"10.5539/jfr.v6n1p69","title":"Concentrations of Some Trace Elements in Vegetables Sold at Maun Market, Botswana","year":2016,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Heavy metals in environment","field":"Environmental Science","cited_by":20,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Aqua regia; Inductively coupled plasma atomic emission spectroscopy; Leafy vegetables; Human health; Health risk; Chemistry; Toxicology; Contamination; Environmental chemistry; Food science; Environmental science; Inductively coupled plasma; Metal; Biology","score_opus":0.05663367892522737,"score_gpt":0.33585383099840904,"score_spread":0.2792201520731817,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2567437822","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":[0.99923646,0.00015952726,0.000050730137,0.000013594829,0.0000014501246,0.0000047907292,0.000119040924,0.0000028244149,0.0004116203],"genre_scores_gemma":[0.9979868,0.00022041332,0.00031414497,0.000033342112,0.0000011772047,0.00000913539,0.00020500549,0.000003857852,0.0012261001],"study_design_codex":"observational","study_design_gemma":"observational","domain_scores_codex":[0.9998951,0.000016328097,0.000008558865,0.000032754335,0.000025146765,0.000022115672],"domain_scores_gemma":[0.9998517,0.000030174117,0.000050504532,0.000008101892,0.000042745116,0.000016671982],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000158513,0.00034419302,0.0001952872,0.0011245753,0.00066550885,0.00058504235,0.00022437164,0.00035244346,0.0010338397],"category_scores_gemma":[0.0002963179,0.0003048248,0.0001763899,0.0010956847,0.00038332908,0.0002340595,0.00034255133,0.00019209411,0.00020868581],"study_design_candidate":"observational","study_design_consensus":"observational","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000946858,0.000109589004,0.64822805,0.00063555577,0.00007989499,0.0036497158,0.008598249,0.00012937664,0.32050058,0.00017937363,0.00018061831,0.016762197],"study_design_scores_gemma":[0.000009917188,0.00044552595,0.97979283,0.000058815676,0.00004792592,0.0012736942,0.006693618,0.00015529776,0.009496653,0.00009111688,0.0019223646,0.000012158874],"about_ca_topic_score_codex":0.01794166,"about_ca_topic_score_gemma":0.065074936,"teacher_disagreement_score":0.01794166,"about_ca_system_score_codex":0.000513959,"about_ca_system_score_gemma":0.00030697885,"threshold_uncertainty_score":0.035674453},"labels":[],"label_agreement":null},{"id":"W2570922975","doi":"10.5539/jfr.v6n1p87","title":"Natural Health Products: Practices, Perceptions and Training Needs of Registered Dietitians","year":2016,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Dietetics, Nutrition, and Education","field":"Health Professions","cited_by":0,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":true,"ca_institutions":"Université de Montréal","funders":"","keywords":"Nutritionist; Perception; Medicine; Family medicine; Referral; Descriptive statistics; Health professionals; Psychology; Nursing; Health care","score_opus":0.4668503702191125,"score_gpt":0.5652825831509254,"score_spread":0.09843221293181287,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2570922975","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":[0.99280846,0.00030734672,0.000057850873,0.0015746021,0.0000119199885,0.00004067419,0.000054690525,0.0000059408844,0.0051385327],"genre_scores_gemma":[0.9952625,0.0007886425,0.00034036895,0.0008280572,0.000009248504,0.00002371981,0.000055356824,0.0000031512159,0.0026889413],"study_design_codex":"observational","study_design_gemma":"observational","domain_scores_codex":[0.99886656,0.00029313774,0.000061969935,0.000074991214,0.00039044593,0.00031302174],"domain_scores_gemma":[0.99696976,0.0007332624,0.00057240255,0.00006288966,0.0007595159,0.0009021342],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0017280468,0.000101968326,0.00022299266,0.00059330143,0.002494895,0.0011875576,0.00051234115,0.00061829254,0.0032166082],"category_scores_gemma":[0.0040301993,0.00017084167,0.0001986246,0.0008960889,0.00094050687,0.0005407123,0.00068089005,0.0006339813,0.00024573423],"study_design_candidate":"observational","study_design_consensus":"observational","about_ca_topic_candidate":true,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00014959247,0.0009902033,0.62748206,0.0006659408,0.000035410998,0.0021343085,0.27947086,0.00015768968,0.002773317,0.0006815726,0.006683353,0.0787757],"study_design_scores_gemma":[0.00001540782,0.00036298746,0.55619854,0.00026116185,0.000017627392,0.00068302004,0.4231997,0.0003481512,0.00021997665,0.00006782539,0.018581556,0.00004407224],"about_ca_topic_score_codex":0.5801424,"about_ca_topic_score_gemma":0.70770526,"teacher_disagreement_score":0.5801424,"about_ca_system_score_codex":0.004446606,"about_ca_system_score_gemma":0.008290105,"threshold_uncertainty_score":0.8446605},"labels":[],"label_agreement":null},{"id":"W2571285676","doi":"10.5539/jfr.v6n1p78","title":"Evaluation of Children’s Lunch Box Contents by Photograph and Their Relationship with Mothers’ Concern","year":2017,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Culinary Culture and Tourism","field":"Agricultural and Biological Sciences","cited_by":3,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Psychology; Environmental health; Portion size; Medicine; Food science; Chemistry","score_opus":0.1953756896184455,"score_gpt":0.3547716106134203,"score_spread":0.15939592099497477,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2571285676","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":[0.998862,0.00017826416,0.00007929548,0.000029943258,0.0000033891847,0.0000075210783,0.00007947862,0.0000030842166,0.0007570163],"genre_scores_gemma":[0.9989242,0.00021250326,0.0002709844,0.000012045847,0.000003931963,0.000014513723,0.00011602118,0.0000019891245,0.0004438547],"study_design_codex":"observational","study_design_gemma":"observational","domain_scores_codex":[0.9995178,0.0001295778,0.000074558746,0.00008150025,0.00013769843,0.000058783888],"domain_scores_gemma":[0.9962984,0.0008957265,0.0017864073,0.00013496031,0.000614565,0.00027005517],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0007538685,0.00022302328,0.0001713778,0.00084466574,0.00025130226,0.00042856229,0.00019621351,0.00027333494,0.0027167883],"category_scores_gemma":[0.004168334,0.00022363973,0.0003411576,0.00051375886,0.00024500105,0.00037585275,0.0003319397,0.00034287397,0.0001596814],"study_design_candidate":"observational","study_design_consensus":"observational","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00007612132,0.000044197666,0.9925983,0.00004764273,0.000025812797,0.00025220797,0.0018079435,0.00002565289,0.0011634495,0.000023841103,0.00010406774,0.0038308746],"study_design_scores_gemma":[0.0000014365588,0.000048633843,0.9967424,0.0000090843905,0.000017841041,0.000283316,0.0022151517,0.000076526296,0.0003645311,0.000010210582,0.00022579952,0.000005093529],"about_ca_topic_score_codex":0.005288463,"about_ca_topic_score_gemma":0.008917446,"teacher_disagreement_score":0.005288463,"about_ca_system_score_codex":0.0004135646,"about_ca_system_score_gemma":0.00022024236,"threshold_uncertainty_score":0.010515332},"labels":[],"label_agreement":null},{"id":"W2574689156","doi":"10.5539/jfr.v6n1p95","title":"Bacteriology and Meat Quality of Moisture Enhanced Pork from Retail Markets in Canada","year":2017,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Meat and Animal Product Quality","field":"Agricultural and Biological Sciences","cited_by":3,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":true,"route_about_ca":true,"ca_institutions":"Agriculture and Agri-Food Canada","funders":"Agriculture and Agri-Food Canada","keywords":"Moisture; Food science; Tenderness; Food spoilage; Bacteriology; Water content; Organoleptic; Water activity; Lactic acid; Chemistry; Bacteria; Biology","score_opus":0.1747794678853705,"score_gpt":0.3592593640044674,"score_spread":0.1844798961190969,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2574689156","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":[0.99907035,0.000058732974,0.00004526654,0.00000900683,0.0000010402158,0.000014102368,0.00038469347,0.0000025001311,0.000414378],"genre_scores_gemma":[0.9968016,0.00012769885,0.0004337132,0.000039332008,0.0000017939104,0.0000068202407,0.0008395002,0.000004649279,0.001744813],"study_design_codex":"observational","study_design_gemma":"observational","domain_scores_codex":[0.99973375,0.000008070677,0.000009529998,0.000053881457,0.00012631308,0.00006839511],"domain_scores_gemma":[0.9996526,0.00001778059,0.000048794493,0.0000073589886,0.00020846033,0.00006509907],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00017840973,0.00028613652,0.00024998529,0.0010616847,0.0013214345,0.000700832,0.0003275281,0.00020482244,0.0017365061],"category_scores_gemma":[0.0003019169,0.00029267304,0.00020239018,0.0014276046,0.00047846438,0.00018467836,0.0002760713,0.00021414671,0.00017356101],"study_design_candidate":"observational","study_design_consensus":"observational","about_ca_topic_candidate":true,"about_ca_topic_consensus":true,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0012037274,0.00023330438,0.88407236,0.00018904865,0.00008227204,0.00087796885,0.004821198,0.0001509467,0.08809786,0.00009108578,0.0007189191,0.019461256],"study_design_scores_gemma":[0.0000026164214,0.00007214336,0.99731004,0.000005797537,0.000008623012,0.00007171799,0.0009207275,0.00007253957,0.0011577258,0.0000026031405,0.00037123758,0.0000042569027],"about_ca_topic_score_codex":0.86012304,"about_ca_topic_score_gemma":0.9596718,"teacher_disagreement_score":0.13987696,"about_ca_system_score_codex":0.0043451865,"about_ca_system_score_gemma":0.0020915153,"threshold_uncertainty_score":0.2814014},"labels":[],"label_agreement":null},{"id":"W2577796150","doi":"10.5539/jfr.v6n1p112","title":"Teff-Based Complementary Foods Fortified with Soybean and Orange-Fleshed Sweet Potato","year":2017,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Food composition and properties","field":"Nursing","cited_by":21,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"Bahir Dar University; Jomo Kenyatta University of Agriculture and Technology; Deutscher Akademischer Austauschdienst","keywords":"Roasting; Blanching; Food science; Germination; Orange (colour); Chemistry; Dietary fiber; Flavor; Horticulture; Agronomy; Biology","score_opus":0.1568110717862588,"score_gpt":0.39717035646977367,"score_spread":0.24035928468351486,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2577796150","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":[0.99911195,0.00025375915,0.00025581697,0.0000033621536,0.0000040334953,0.000014587464,0.000053964228,0.0000039351253,0.00029859817],"genre_scores_gemma":[0.99554765,0.0003871294,0.0027413978,0.000015645359,0.0000025134957,0.000025763487,0.0003121775,0.0000051533066,0.0009625551],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99990344,0.00001537918,0.0000072257367,0.000021507069,0.000029257844,0.00002316292],"domain_scores_gemma":[0.9999243,0.000014247361,0.000016080177,0.000004424803,0.00001719481,0.000023822007],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00015158602,0.00027269538,0.00024215385,0.00034723605,0.00012152624,0.00018786584,0.00016350602,0.00020199669,0.00080706284],"category_scores_gemma":[0.00014453386,0.00011943925,0.00022102408,0.0002543074,0.000105830055,0.00016721258,0.00024843655,0.0002434744,0.00007921483],"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":[0.001282566,0.00023024676,0.0015332829,0.00013215556,0.000030153973,0.00011924001,0.00003796216,0.00013487846,0.99038786,0.00006193658,0.000022203927,0.006027523],"study_design_scores_gemma":[0.00006619028,0.009034163,0.05069337,0.00005513227,0.00017706682,0.0004122109,0.00014238931,0.0009882236,0.93502223,0.00003538892,0.003353505,0.000020121275],"about_ca_topic_score_codex":0.0008125578,"about_ca_topic_score_gemma":0.0028314379,"teacher_disagreement_score":0.0008125578,"about_ca_system_score_codex":0.00016529257,"about_ca_system_score_gemma":0.00012390346,"threshold_uncertainty_score":0.0026999116},"labels":[],"label_agreement":null},{"id":"W2578850457","doi":"10.5539/jfr.v6n1p104","title":"On The Possibility to Trace Frozen Curd in Buffalo Mozzarella Cheese","year":2017,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Probiotics and Fermented Foods","field":"Agricultural and Biological Sciences","cited_by":6,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Mozzarella cheese; Food science; Chemistry; Milking; Cheesemaking; Congelation; Biology; Animal science","score_opus":0.17153590277083636,"score_gpt":0.38434067505766284,"score_spread":0.21280477228682648,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2578850457","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":[0.9964664,0.0011630105,0.0016672867,0.0000436093,0.0000087905755,0.000012420177,0.00017803293,0.000016820324,0.00044351295],"genre_scores_gemma":[0.9948226,0.0008855804,0.0028163153,0.000052507967,0.000009035025,0.000015349058,0.00039731653,0.000015467964,0.0009858388],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998087,0.000025546848,0.000010366518,0.000058889043,0.000062434214,0.00003405348],"domain_scores_gemma":[0.9997476,0.000056152458,0.00008958532,0.000023599674,0.00006638782,0.000016609369],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00031099303,0.00032289608,0.00018890189,0.0006362573,0.0002628268,0.00050366484,0.00021383556,0.0003784724,0.00062219315],"category_scores_gemma":[0.000387432,0.0001431101,0.00033362495,0.00031562493,0.00034495068,0.00027333284,0.00026135996,0.0002952841,0.00017022846],"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":[0.0002870536,0.000017179726,0.010751994,0.00006482634,0.000021533044,0.00049354375,0.00014380911,0.00012757377,0.9842902,0.00003904247,0.000016760278,0.0037465226],"study_design_scores_gemma":[0.0000054797456,0.0005247913,0.13225885,0.000054261753,0.00012684712,0.0010873692,0.00039079078,0.0012823597,0.8620823,0.00009894675,0.002062263,0.000025820149],"about_ca_topic_score_codex":0.0030089112,"about_ca_topic_score_gemma":0.0030894645,"teacher_disagreement_score":0.0030089112,"about_ca_system_score_codex":0.00028651432,"about_ca_system_score_gemma":0.00017075145,"threshold_uncertainty_score":0.0059827566},"labels":[],"label_agreement":null},{"id":"W2582537966","doi":"10.5539/jfr.v6n2p1","title":"Wheat Bran Dietary Fiber: Promising Source of Prebiotics with Antioxidant Potential","year":2017,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Food composition and properties","field":"Nursing","cited_by":14,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"Carleton University; Canadian Nutrition Society","funders":"Ministry of Agriculture, Food and Rural Affairs; Ontario Ministry of Agriculture, Food and Rural Affairs","keywords":"Food science; Chemistry; Bran; Prebiotic; Nutraceutical; Antioxidant; Lactobacillus acidophilus; Bifidobacterium; Titratable acid; Lactobacillus; Dietary fiber; Polysaccharide; Antioxidant capacity; Hydrolysis; Probiotic; Bacteria; Biochemistry; Biology; Fermentation; Organic chemistry","score_opus":0.07988971422444081,"score_gpt":0.3475320162730408,"score_spread":0.2676423020486,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2582537966","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":[0.9931219,0.0036679022,0.0021416761,0.000093302624,0.00003181293,0.00002310759,0.00020052084,0.000030590112,0.0006891639],"genre_scores_gemma":[0.9884272,0.0025047588,0.0066767237,0.000060993443,0.00001822727,0.000016948192,0.00046952654,0.00001595333,0.0018096485],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.999956,0.0000097733555,0.0000041271846,0.000009226624,0.000010021568,0.000010810775],"domain_scores_gemma":[0.99994206,0.0000067547876,0.000016834254,0.000004516387,0.0000132503565,0.000016595674],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000111518915,0.0004966266,0.0002774791,0.00029194786,0.00012272641,0.0002676808,0.00013025582,0.0002222311,0.0008562596],"category_scores_gemma":[0.00007719585,0.000117674776,0.00020743147,0.00020971824,0.000086781714,0.0001970914,0.00020072896,0.0003406615,0.00014584714],"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":[0.00020935225,0.000042062435,0.00041313915,0.00007834681,0.0000074555815,0.000032196484,0.0000058643272,0.000019339523,0.9959072,0.000016154278,0.000012043277,0.003256837],"study_design_scores_gemma":[0.000020900532,0.0019601663,0.018028814,0.000038791237,0.000087136235,0.00024628057,0.000045655575,0.00029052282,0.9762428,0.00004937976,0.0029826364,0.000006922527],"about_ca_topic_score_codex":0.00044511724,"about_ca_topic_score_gemma":0.0011852443,"teacher_disagreement_score":0.0008562596,"about_ca_system_score_codex":0.000097834185,"about_ca_system_score_gemma":0.00012592091,"threshold_uncertainty_score":0.0028644204},"labels":[],"label_agreement":null},{"id":"W2586372207","doi":"10.5539/jfr.v6n2p38","title":"Food Safety and Aflatoxin Control","year":2017,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Mycotoxins in Agriculture and Food","field":"Agricultural and Biological Sciences","cited_by":13,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Postharvest; Aflatoxin; Modified atmosphere; Environmental science; Cold storage; Crop; Horticulture; Food safety; Toxicology; Biotechnology; Biology; Agronomy; Food science; Shelf life","score_opus":0.07413578626119446,"score_gpt":0.3221315223566575,"score_spread":0.24799573609546302,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2586372207","genre_codex":"other","genre_gemma":"review","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"review","genre_consensus":null,"domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.05372348,0.43001568,0.014814397,0.054642297,0.002907721,0.00024218025,0.0003796465,0.0002464478,0.4430282],"genre_scores_gemma":[0.45309415,0.34416896,0.0139367115,0.0121592665,0.002607084,0.00015086438,0.00041451814,0.00004578395,0.17342262],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.99875355,0.00031961934,0.000055130313,0.00011133762,0.00060630596,0.00015411904],"domain_scores_gemma":[0.9989747,0.00020985254,0.00026277112,0.00006407714,0.00040993825,0.00007868562],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0013769869,0.00070205366,0.00026272557,0.0015062059,0.000839986,0.0019362441,0.0004754168,0.0018763035,0.010393703],"category_scores_gemma":[0.0009700056,0.00014257018,0.0002612765,0.0009964876,0.0015457784,0.0011988105,0.0010971501,0.0008261454,0.0019788765],"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":[0.00019228105,0.0004106906,0.0075858966,0.0020532112,0.000056862515,0.0007596237,0.0006044708,0.002157496,0.023514833,0.101207376,0.026094506,0.8353628],"study_design_scores_gemma":[0.000015606489,0.00082980026,0.015078561,0.0010992922,0.00003349349,0.0012899438,0.0009560713,0.0006991419,0.01493108,0.025747579,0.93928915,0.000030356246],"about_ca_topic_score_codex":0.0039151357,"about_ca_topic_score_gemma":0.004196298,"teacher_disagreement_score":0.010393703,"about_ca_system_score_codex":0.001536471,"about_ca_system_score_gemma":0.0013242686,"threshold_uncertainty_score":0.03477043},"labels":[],"label_agreement":null},{"id":"W2586736920","doi":"10.5539/jfr.v6n2p24","title":"Domestic Cooking Effects of Bambara Groundnuts and Common Beans in the Antioxidant Properties and Polyphenol Profiles","year":2017,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Agricultural pest management studies","field":"Agricultural and Biological Sciences","cited_by":15,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Phytochemical; Polyphenol; Food science; Nutraceutical; Antioxidant; Chemistry; DPPH; Flavonoid; Proanthocyanidin; Biochemistry","score_opus":0.09860932446261562,"score_gpt":0.3176136030356763,"score_spread":0.2190042785730607,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2586736920","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":[0.9986766,0.00089296227,0.00018066195,0.00001078949,0.000004417369,0.0000047135477,0.00005042132,0.000006148053,0.00017324257],"genre_scores_gemma":[0.9980375,0.00048061926,0.00067902374,0.000032680764,0.000002780396,0.00000655118,0.00014222384,0.000009387982,0.00060926145],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99990404,0.00002342163,0.000006564209,0.00002719938,0.0000135520895,0.00002521495],"domain_scores_gemma":[0.99983144,0.000028322824,0.000049999355,0.00002033238,0.000022032797,0.000047831585],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00020002566,0.0004611471,0.00023885329,0.00023886033,0.00018671721,0.00029295165,0.00011390832,0.00017506003,0.001034348],"category_scores_gemma":[0.00016096765,0.0001447642,0.00029561957,0.00023742195,0.00019437619,0.00016745766,0.00018926282,0.00028000266,0.00010723212],"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":[0.0008566555,0.00008271944,0.0016268467,0.00012904972,0.000031563108,0.00007130378,0.00006419474,0.000025124544,0.9939606,0.000019989375,0.000011070059,0.0031208869],"study_design_scores_gemma":[0.000032902462,0.0040513435,0.27735236,0.00003591044,0.00022120353,0.00045972117,0.00034745503,0.0002552419,0.7152074,0.000040822735,0.0019775361,0.000018230628],"about_ca_topic_score_codex":0.0013217423,"about_ca_topic_score_gemma":0.0038841036,"teacher_disagreement_score":0.0013217423,"about_ca_system_score_codex":0.0002101819,"about_ca_system_score_gemma":0.0001378932,"threshold_uncertainty_score":0.0034602284},"labels":[],"label_agreement":null},{"id":"W2587507839","doi":"10.5539/jfr.v6n2p11","title":"Nutrition Intakes and Nutritional Status of School Age Children in Ghana","year":2017,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Child Nutrition and Water Access","field":"Nursing","cited_by":27,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Underweight; Malnutrition; Environmental health; Micronutrient; Logistic regression; Medicine; Cross-sectional study; Pediatrics; Obesity; Overweight","score_opus":0.09232433717746256,"score_gpt":0.4012041504533036,"score_spread":0.308879813275841,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2587507839","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":[0.999493,0.00018981047,0.0000082449515,0.000025312502,0.0000012217544,0.0000022040392,0.00009693645,8.437444e-7,0.00018247018],"genre_scores_gemma":[0.9994815,0.00021732507,0.000040256,0.000013847215,0.0000014175583,0.0000037484606,0.00011519988,6.7578577e-7,0.00012605742],"study_design_codex":"observational","study_design_gemma":"observational","domain_scores_codex":[0.99977773,0.00006016595,0.000027043556,0.000040515537,0.000039223232,0.000055357526],"domain_scores_gemma":[0.99950397,0.00007316586,0.0002573474,0.000016434198,0.000044439,0.00010464605],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00027717266,0.00023804072,0.00028294764,0.0007270832,0.0004677073,0.00046461343,0.00015447765,0.0002798108,0.0015357337],"category_scores_gemma":[0.0011177921,0.00024204931,0.00016671015,0.0011256669,0.00045514404,0.00041364683,0.00033147514,0.00029839965,0.00021109811],"study_design_candidate":"observational","study_design_consensus":"observational","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00009655968,0.00004540909,0.995423,0.000029115163,0.00001443937,0.00018532007,0.0016691973,0.000018613331,0.00035976197,0.000022079672,0.0000821337,0.0020543123],"study_design_scores_gemma":[0.0000037697157,0.00007209458,0.99781966,0.000010097312,0.000005337854,0.00016155637,0.0016700007,0.000013281757,0.000034313787,0.00000974198,0.00019833888,0.0000018349574],"about_ca_topic_score_codex":0.032409504,"about_ca_topic_score_gemma":0.051407807,"teacher_disagreement_score":0.032409504,"about_ca_system_score_codex":0.0007340208,"about_ca_system_score_gemma":0.0004222578,"threshold_uncertainty_score":0.06444168},"labels":[],"label_agreement":null},{"id":"W2592177581","doi":"10.5539/jfr.v6n2p82","title":"The Effect of Thermo-Mechanical Processing on Physical Properties of Processed Amaranth and Oat Bran Composites","year":2017,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Food composition and properties","field":"Nursing","cited_by":2,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Amaranth; Steaming; Food science; Gluten; Bran; Materials science; Mixing (physics); Composite material; Chemistry; Raw material; Organic chemistry","score_opus":0.07649585801551329,"score_gpt":0.36856542336646864,"score_spread":0.29206956535095535,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2592177581","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":[0.997378,0.0008341208,0.0007737897,0.00002044396,0.000020388023,0.000012542657,0.00007036126,0.000017949933,0.0008724366],"genre_scores_gemma":[0.9975661,0.0004321669,0.0013143494,0.000021715727,0.0000064131423,0.000019675692,0.00007505317,0.000022567394,0.0005418814],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99986887,0.000020891455,0.000010803205,0.000024672461,0.0000431385,0.000031535437],"domain_scores_gemma":[0.99976104,0.00006291309,0.00007843054,0.000013695854,0.00004816754,0.000035759254],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00018030991,0.00031727276,0.00014871832,0.00030802988,0.00016229447,0.00020034425,0.00009204953,0.00017060075,0.00094589114],"category_scores_gemma":[0.00033153582,0.00019095713,0.00025972072,0.00024601835,0.00015373029,0.0002678567,0.00010283024,0.0003692445,0.00012852985],"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":[0.00012754071,0.000024891335,0.00023981967,0.000059564132,0.000007215131,0.0000319459,0.000029618197,0.00009175766,0.9981274,0.000020334654,0.000013921835,0.0012260197],"study_design_scores_gemma":[0.000008522412,0.00041071168,0.010891327,0.000008225663,0.000032335658,0.00006763398,0.000052369156,0.00062309264,0.9873137,0.000018801831,0.00056201103,0.000011280114],"about_ca_topic_score_codex":0.0003892109,"about_ca_topic_score_gemma":0.0012363378,"teacher_disagreement_score":0.00094589114,"about_ca_system_score_codex":0.00011324183,"about_ca_system_score_gemma":0.000106160565,"threshold_uncertainty_score":0.003164351},"labels":[],"label_agreement":null},{"id":"W2592758942","doi":"10.5539/jfr.v6n2p50","title":"Drying Temperature Effect on Total Phenols and Flavonoids Content, and Antioxidant Activity of Borassus aethiopum Mart Ripe Fruits’ Pulp","year":2017,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Phytochemicals and Antioxidant Activities","field":"Medicine","cited_by":30,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Chemistry; Acetone; Decoction; Pulp (tooth); Phenols; Distilled water; ABTS; Maceration (sewage); Food science; Antioxidant; Aqueous solution; Chromatography; Traditional medicine; Botany; DPPH; Biochemistry; Organic chemistry; Biology","score_opus":0.09583151579246274,"score_gpt":0.3814029468983434,"score_spread":0.2855714311058807,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2592758942","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":[0.995672,0.0027604415,0.00041623204,0.00004007278,0.000018414916,0.000012476802,0.00025794253,0.000018407014,0.00080404134],"genre_scores_gemma":[0.9938723,0.00161396,0.0014488618,0.00006547528,0.000015077822,0.000027788088,0.0005434553,0.000026593627,0.002386548],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999268,0.000007876598,0.000007989513,0.000021286784,0.00002272489,0.000013283834],"domain_scores_gemma":[0.99990964,0.000014972552,0.000027433101,0.000007386069,0.000022169801,0.0000184217],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00011451679,0.00030698848,0.00023105726,0.0002809809,0.00015760088,0.00019784283,0.00009584333,0.00012895546,0.001391109],"category_scores_gemma":[0.00018704722,0.00014672116,0.0002356271,0.0002109297,0.00009668223,0.00027408285,0.00013083154,0.0004014814,0.00019453416],"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":[0.00024946488,0.000043304008,0.0010608142,0.00012438849,0.0000144380765,0.000055986402,0.00003947111,0.000043363932,0.99583995,0.000018642184,0.00004153321,0.0024687124],"study_design_scores_gemma":[0.00001697487,0.0008981423,0.09151257,0.000026283573,0.00009312925,0.00024928883,0.00011904734,0.00041365545,0.9033839,0.000053592208,0.0032156506,0.00001768445],"about_ca_topic_score_codex":0.00067638763,"about_ca_topic_score_gemma":0.0014064977,"teacher_disagreement_score":0.001391109,"about_ca_system_score_codex":0.00008699581,"about_ca_system_score_gemma":0.0000970098,"threshold_uncertainty_score":0.004653752},"labels":[],"label_agreement":null},{"id":"W2594239440","doi":"10.5539/jfr.v6n2p65","title":"The Market Potential of a Grape Pomace Microemulsion","year":2017,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Surfactants and Colloidal Systems","field":"Chemistry","cited_by":2,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":true,"route_about_ca":true,"ca_institutions":"Carleton University","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Pomace; Microemulsion; Raw material; Grape wine; Wine; Agriculture; Business; Production (economics); Cosmeceutical; Pulp and paper industry; Waste management; Environmental science; Agricultural science; Biotechnology; Food science; Economics; Engineering; Chemistry","score_opus":0.05160581885145477,"score_gpt":0.35761779942157457,"score_spread":0.3060119805701198,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2594239440","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":[0.99139714,0.0018057874,0.0020585437,0.00011104157,0.000028287002,0.00003219804,0.00019665973,0.000031137257,0.0043391837],"genre_scores_gemma":[0.993769,0.0008044052,0.0020861519,0.000023128976,0.0000057523557,0.000015157174,0.00014639014,0.000008776032,0.003141254],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.9998565,0.000016616425,0.0000072384946,0.00003264427,0.00006882425,0.000018233828],"domain_scores_gemma":[0.999848,0.000047405138,0.000021602365,0.000004603525,0.000060281545,0.000018102963],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0003120798,0.00017928882,0.000108112436,0.00028159586,0.00019071094,0.0004483408,0.00015427037,0.0002180742,0.0010584627],"category_scores_gemma":[0.00033690108,0.00008828701,0.0001955406,0.00016946651,0.00018820613,0.00056105375,0.00016197536,0.00030404635,0.00020125462],"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":[0.00013837908,0.000037887596,0.00085631286,0.00007781886,0.00001141119,0.00011960473,0.00005500419,0.0003366955,0.9910506,0.0004541836,0.0001124986,0.0067495913],"study_design_scores_gemma":[0.0000098611,0.0006518815,0.0032084638,0.000009428516,0.000022341073,0.00010842695,0.00011570401,0.0021877661,0.99003536,0.00012716996,0.0035117774,0.000011893123],"about_ca_topic_score_codex":0.00303162,"about_ca_topic_score_gemma":0.0055676433,"teacher_disagreement_score":0.00303162,"about_ca_system_score_codex":0.0004937071,"about_ca_system_score_gemma":0.00027379423,"threshold_uncertainty_score":0.006027937},"labels":[],"label_agreement":null},{"id":"W2594360091","doi":"10.5539/jfr.v6n2p75","title":"Viability of Probiotic Bacteria during Refrigerated Storage of Commercial Probiotic Fermented Dairy Products Marketed In Jordan","year":2017,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Probiotics and Fermented Foods","field":"Agricultural and Biological Sciences","cited_by":20,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Probiotic; Food science; Fermentation; Shelf life; Bacteria; Biology; Chemistry","score_opus":0.07652705383987801,"score_gpt":0.3201882642809078,"score_spread":0.24366121044102979,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2594360091","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":[0.9976046,0.0011730083,0.00015470735,0.00003388799,0.000018837258,0.000016278114,0.00038828127,0.00000577327,0.00060465105],"genre_scores_gemma":[0.99550664,0.0008042758,0.00077316695,0.000057280307,0.000022012078,0.000044611817,0.0009042841,0.000010415494,0.0018772618],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.9993899,0.00009591954,0.00007646745,0.00013333757,0.00022103138,0.00008332148],"domain_scores_gemma":[0.9992951,0.00006228608,0.00021641266,0.000028162223,0.00034875242,0.000049225942],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00047953898,0.00048513245,0.0005693785,0.0004653086,0.00038787528,0.0009735164,0.0003094527,0.00042772663,0.001499462],"category_scores_gemma":[0.0007893066,0.00023788691,0.0003933704,0.00063997804,0.0002538077,0.0008128398,0.0005392506,0.00050418935,0.00043509208],"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":[0.0039049727,0.0007869605,0.07183833,0.0007700029,0.00009938862,0.00075365,0.0016349021,0.00036957176,0.90040374,0.00010011016,0.00037257568,0.01896578],"study_design_scores_gemma":[0.000044720477,0.008511545,0.32790953,0.00019514446,0.00025342108,0.00071446324,0.004551809,0.0017301458,0.65024996,0.00012518352,0.0056060865,0.00010799658],"about_ca_topic_score_codex":0.0012406991,"about_ca_topic_score_gemma":0.0018645615,"teacher_disagreement_score":0.001499462,"about_ca_system_score_codex":0.00030294075,"about_ca_system_score_gemma":0.00030593053,"threshold_uncertainty_score":0.0050162673},"labels":[],"label_agreement":null},{"id":"W2595502687","doi":"10.5539/jfr.v6n2p92","title":"The Effect of Culture on Food Consumption; a Case of Special Religious Days in Turkey","year":2017,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Culinary Culture and Tourism","field":"Agricultural and Biological Sciences","cited_by":36,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Consumption (sociology); Sacrifice; Islam; Food consumption; Food culture; Taste; Purchasing; Soul; Psychology; Sociology; Marketing; Social science; Theology; Political science; Business; Law; Economics; Agricultural economics; Philosophy","score_opus":0.07271952974018144,"score_gpt":0.3587450939620194,"score_spread":0.286025564221838,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2595502687","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":[0.99903274,0.000105158215,0.000019741257,0.000063461324,0.0000028688607,0.0000024308704,0.000012941337,3.7282763e-7,0.0007604408],"genre_scores_gemma":[0.99976605,0.00008333607,0.000032399566,0.000014918824,0.0000023054831,0.0000017897098,0.000011718644,4.740351e-7,0.00008713146],"study_design_codex":"observational","study_design_gemma":"observational","domain_scores_codex":[0.9992173,0.00034982763,0.000047225698,0.00009634878,0.00013410936,0.00015519866],"domain_scores_gemma":[0.99745494,0.00081361877,0.00091479457,0.0001298722,0.0002705765,0.0004162245],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00087995536,0.00019917003,0.00025394882,0.00067073776,0.0013484778,0.0014526767,0.00040053888,0.0003584269,0.0016539855],"category_scores_gemma":[0.0017511119,0.00018459525,0.0004896445,0.001075987,0.0011468012,0.0005723534,0.0009538602,0.0007766292,0.0001136463],"study_design_candidate":"observational","study_design_consensus":"observational","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00019800897,0.00026949384,0.9578003,0.00006305679,0.000085677355,0.0017448094,0.028464347,0.00008541344,0.00038920637,0.0007802616,0.00029292,0.009826593],"study_design_scores_gemma":[0.000003931549,0.00009044358,0.95592,0.000034918157,0.00003843364,0.00047533365,0.04220559,0.0002788641,0.00012014414,0.00013044584,0.0006891726,0.000012785197],"about_ca_topic_score_codex":0.02452031,"about_ca_topic_score_gemma":0.032096338,"teacher_disagreement_score":0.02452031,"about_ca_system_score_codex":0.0015669641,"about_ca_system_score_gemma":0.0009098588,"threshold_uncertainty_score":0.04875517},"labels":[],"label_agreement":null},{"id":"W2599324022","doi":"10.5539/jfr.v6n3p21","title":"Digital Fingerprinting of Coffee Blending by Sensitive Crystallization","year":2017,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Coffee research and impacts","field":"Medicine","cited_by":0,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"Ente Cassa di Risparmio di Firenze","keywords":"Traceability; Quality (philosophy); Fingerprint (computing); Computer science; Sample (material); Macro; Biochemical engineering; Data mining; Mathematics; Statistics; Artificial intelligence; Chemistry; Engineering; Physics; Chromatography","score_opus":0.11648590791020287,"score_gpt":0.43353801121781393,"score_spread":0.3170521033076111,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2599324022","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":[0.70641935,0.0016447082,0.28581604,0.0001279316,0.00007261223,0.00010111541,0.0010260959,0.0014995461,0.0032926712],"genre_scores_gemma":[0.9077915,0.0010650727,0.08906089,0.000037789683,0.000027733875,0.000061134604,0.0006334375,0.00017379325,0.001148683],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9995921,0.00004908585,0.000019860414,0.000116259966,0.00016994828,0.000052677507],"domain_scores_gemma":[0.9995548,0.00015412639,0.00009269175,0.000089221925,0.00008312228,0.000025887224],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0005637323,0.00036742698,0.0005677977,0.0012584943,0.00023657164,0.0008111209,0.00044533302,0.00034274897,0.0015298241],"category_scores_gemma":[0.0010559135,0.0002359677,0.0006226235,0.00093621144,0.0006252177,0.00049727625,0.0006401333,0.0004584829,0.00035560416],"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":[0.00044120156,0.000082721745,0.0039287223,0.00038845977,0.00008007151,0.00020559938,0.00016402244,0.013571431,0.92072517,0.00207965,0.00040673075,0.057926185],"study_design_scores_gemma":[0.00002154706,0.000205323,0.009762972,0.00001958577,0.000079097634,0.00034396935,0.00011134532,0.16688493,0.8184808,0.0011787779,0.002836288,0.00007536458],"about_ca_topic_score_codex":0.0011974883,"about_ca_topic_score_gemma":0.0011135888,"teacher_disagreement_score":0.0015298241,"about_ca_system_score_codex":0.0003245491,"about_ca_system_score_gemma":0.00029561055,"threshold_uncertainty_score":0.0051177144},"labels":[],"label_agreement":null},{"id":"W2599451068","doi":"10.5539/jfr.v6n3p1","title":"Lactobacillus rhamnosus GG Inhibits BID Dependent-Apoptosis in Human Hepatocellular Carcinoma Cells Exposed to Patulin","year":2017,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Mycotoxins in Agriculture and Food","field":"Agricultural and Biological Sciences","cited_by":1,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Patulin; Lactobacillus rhamnosus; Apoptosis; Toxicity; Microbiology; Hepatocellular carcinoma; Pharmacology; Chemistry; Food science; Lactobacillus; Mycotoxin; Biology; Medicine; Cancer research; Internal medicine; Biochemistry","score_opus":0.104512568494336,"score_gpt":0.31593980672793415,"score_spread":0.21142723823359816,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2599451068","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":[0.9951558,0.0025965446,0.0006887219,0.00016809041,0.00004580211,0.00003059015,0.0002177103,0.00006318775,0.0010334816],"genre_scores_gemma":[0.9954189,0.0011779774,0.00071299827,0.000103898405,0.000009829228,0.000050742296,0.0004576394,0.000009236118,0.0020587628],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998579,0.000045152254,0.000020357093,0.00001245399,0.00002745974,0.000036663914],"domain_scores_gemma":[0.9999473,0.0000067971755,0.000011247355,0.0000074454997,0.000011558526,0.000015644535],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00012572511,0.0002958488,0.00035649503,0.00017976333,0.00011405438,0.00016451,0.000109823035,0.00019739797,0.00093308976],"category_scores_gemma":[0.00009998855,0.00012406745,0.00030435814,0.00015002454,0.00011223838,0.00011036149,0.00023690797,0.00047948913,0.0002781134],"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":[0.0007394797,0.00015723439,0.00033011867,0.00011924063,0.000014694393,0.0001088785,0.00004082667,0.000053819716,0.9964545,0.000026558291,0.00009875568,0.001855988],"study_design_scores_gemma":[0.00006594811,0.0028137523,0.010321334,0.000018368873,0.000036440848,0.00023778106,0.00013915342,0.00074727647,0.9837399,0.000037884172,0.0018337412,0.000008422716],"about_ca_topic_score_codex":0.0007836564,"about_ca_topic_score_gemma":0.0011793689,"teacher_disagreement_score":0.00093308976,"about_ca_system_score_codex":0.000103317856,"about_ca_system_score_gemma":0.00018913583,"threshold_uncertainty_score":0.0031214952},"labels":[],"label_agreement":null},{"id":"W2603478434","doi":"10.5539/jfr.v6n3p11","title":"Roasting Effect on the Nutritional and Cosmetic Potential of Citrullus Lanatus Kernels Oil","year":2017,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Food Chemistry and Fat Analysis","field":"Agricultural and Biological Sciences","cited_by":0,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Citrullus lanatus; Roasting; Food science; Chemistry; Absorbance; Palm oil; Hexane; Botany; Chromatography; Biology","score_opus":0.06697888330662519,"score_gpt":0.31596274418557174,"score_spread":0.24898386087894656,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2603478434","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":[0.9979607,0.0013438172,0.00014723014,0.000020056215,0.0000057771044,0.0000090231115,0.000067556364,0.00000827259,0.00043759684],"genre_scores_gemma":[0.9976005,0.0008421609,0.00059513736,0.000048371956,0.000005169373,0.000009977673,0.00012300265,0.000010872221,0.00076475576],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998807,0.000026863238,0.000010747564,0.00002244989,0.000027215556,0.000032041287],"domain_scores_gemma":[0.9997943,0.000048142876,0.00006229687,0.0000139391805,0.00004611462,0.000035122324],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00016051168,0.00044887385,0.00026164894,0.00035452723,0.00018732065,0.0002420179,0.00014140084,0.00021818007,0.0014964945],"category_scores_gemma":[0.00026211108,0.00011853892,0.00038233201,0.00018766872,0.00019792284,0.00039679284,0.00025185995,0.00035644727,0.00017361829],"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":[0.0008784722,0.00007385881,0.00093499053,0.0001980523,0.000023446832,0.000096540105,0.00006509091,0.00005887808,0.99447834,0.000020199503,0.0000110508,0.0031610131],"study_design_scores_gemma":[0.000024043085,0.0033100038,0.045481093,0.000029535677,0.00010509424,0.00038304128,0.00024161198,0.00022864784,0.9486058,0.00003239794,0.0015318766,0.00002679531],"about_ca_topic_score_codex":0.0008402747,"about_ca_topic_score_gemma":0.0017973525,"teacher_disagreement_score":0.0014964945,"about_ca_system_score_codex":0.0001502185,"about_ca_system_score_gemma":0.00012784314,"threshold_uncertainty_score":0.0050062537},"labels":[],"label_agreement":null},{"id":"W2605472482","doi":"10.5539/jfr.v6n3p40","title":"Encapsulation of Anthocyanins from Black Rice (Oryza Sativa L.) Bran Extract using Chitosan-Alginate Nanoparticles","year":2017,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Microencapsulation and Drying Processes","field":"Agricultural and Biological Sciences","cited_by":40,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Anthocyanin; Black rice; Chemistry; Chitosan; Bran; Quercetin; Nanoparticle; Flavonoid; Antioxidant; Food science; Nuclear chemistry; Materials science; Organic chemistry; Nanotechnology","score_opus":0.18701371744871892,"score_gpt":0.3856589684652944,"score_spread":0.19864525101657549,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2605472482","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":[0.9944542,0.0010160843,0.0037094492,0.00005197432,0.000015566458,0.000020381598,0.00010157839,0.00005828447,0.0005725603],"genre_scores_gemma":[0.99176776,0.00070246385,0.005351193,0.000034706114,0.0000069363523,0.000021119211,0.00015639311,0.000020498414,0.0019389822],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99992573,0.000009033173,0.0000075390103,0.00001875709,0.000020249418,0.000018688757],"domain_scores_gemma":[0.9999521,0.000005718225,0.000017880067,0.0000040670548,0.00001196056,0.000008344746],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0001100692,0.00051371084,0.00026459052,0.00016462784,0.000108897846,0.0002225362,0.0001372177,0.0002430861,0.00022764965],"category_scores_gemma":[0.00007285815,0.00014326192,0.0003975785,0.0001312589,0.00009291625,0.00020037308,0.00017162751,0.00020266806,0.00011762676],"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":[0.000020008081,0.000007736419,0.000052318912,0.000029066921,0.0000041298304,0.000013416555,0.000006006736,0.000076167285,0.9992353,0.00001136497,0.0000076041974,0.00053692335],"study_design_scores_gemma":[0.000009592656,0.00029132195,0.0023965251,0.0000058388787,0.00002905765,0.00008110884,0.000014142201,0.0012342025,0.99504966,0.000010489324,0.0008704581,0.000007573428],"about_ca_topic_score_codex":0.0012440456,"about_ca_topic_score_gemma":0.0022621287,"teacher_disagreement_score":0.0012440456,"about_ca_system_score_codex":0.0002054143,"about_ca_system_score_gemma":0.00016899596,"threshold_uncertainty_score":0.0024736524},"labels":[],"label_agreement":null},{"id":"W2608716183","doi":"10.5539/jfr.v6n3p48","title":"Bioavailability of Palm Oil Carotenoids Consumed from Different Foods","year":2017,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Antioxidant Activity and Oxidative Stress","field":"Medicine","cited_by":1,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Carotenoid; Bioavailability; Meal; Food science; Chemistry; Ingestion; Ingredient; Vigna; Biology; Botany; Biochemistry","score_opus":0.18132807229601622,"score_gpt":0.4300334158145745,"score_spread":0.24870534351855828,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2608716183","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":[0.9993979,0.00036118476,0.000057335823,0.000009110712,0.0000034214145,0.000008336732,0.000044086977,0.0000024117512,0.0001163252],"genre_scores_gemma":[0.9985757,0.00029004566,0.00029241448,0.000028840022,0.0000042471256,0.000011670739,0.00010184434,0.0000027153933,0.0006924547],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.99991393,0.000023061773,0.000005228591,0.000025902651,0.000015931748,0.000015871497],"domain_scores_gemma":[0.99987686,0.000026867157,0.000036638186,0.000010611497,0.000019569456,0.000029469273],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00017816815,0.00032691882,0.00021004805,0.00020041036,0.00016031468,0.0002554459,0.00006935444,0.00020314107,0.0010859407],"category_scores_gemma":[0.0002991146,0.0001607198,0.000116019306,0.00013978675,0.00018161852,0.00016082896,0.00015848834,0.00030074507,0.000110793386],"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":[0.017305028,0.0004076951,0.026942842,0.000232028,0.000070554095,0.00024390993,0.0003391225,0.00009237159,0.9423283,0.000053128882,0.00006660259,0.011918502],"study_design_scores_gemma":[0.0003011432,0.031194199,0.55314314,0.000074335425,0.00025537127,0.00078475114,0.00090420485,0.0008019839,0.4101783,0.000095351315,0.0022337802,0.00003335394],"about_ca_topic_score_codex":0.0015770203,"about_ca_topic_score_gemma":0.0019630212,"teacher_disagreement_score":0.0015770203,"about_ca_system_score_codex":0.00020348943,"about_ca_system_score_gemma":0.0001198646,"threshold_uncertainty_score":0.0036328435},"labels":[],"label_agreement":null},{"id":"W2609024948","doi":"10.5539/jfr.v6n3p85","title":"Identification and Quantification of Fructoborate Ester Complex Using Liquid Chromatography Coupled with Q Exactive Orbitrap Mass Spectrometry","year":2017,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Plant Micronutrient Interactions and Effects","field":"Agricultural and Biological Sciences","cited_by":9,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Orbitrap; Mass spectrometry; Chemistry; Chromatography; Fructose; Analytical Chemistry (journal); Liquid chromatography–mass spectrometry; Organic chemistry","score_opus":0.12114356139903987,"score_gpt":0.352642581607238,"score_spread":0.23149902020819813,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2609024948","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":[0.92787796,0.0067291376,0.060334202,0.0001478249,0.000062140374,0.00025802787,0.0009121126,0.000399006,0.0032795386],"genre_scores_gemma":[0.8502766,0.003853015,0.13581465,0.00032489406,0.000058402264,0.00046464644,0.0012497938,0.00012076442,0.007837257],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9994648,0.000075500124,0.00003750731,0.00016099736,0.00020384742,0.00005737062],"domain_scores_gemma":[0.99975413,0.000055305667,0.000066979876,0.00001572683,0.00008052547,0.000027280556],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00041159827,0.0005682105,0.00051771913,0.00086025364,0.00038090863,0.00044853787,0.00031246923,0.0005669654,0.0013106433],"category_scores_gemma":[0.0005305452,0.00021390426,0.0002918516,0.00041485298,0.00029142536,0.0005110693,0.00040822112,0.0004497446,0.0003523657],"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":[0.000059300037,0.000023074428,0.00055062707,0.00007408025,0.000015801905,0.000059067494,0.00002037609,0.000037180926,0.99446315,0.000083532,0.000028382223,0.004585482],"study_design_scores_gemma":[0.000013227992,0.00035580836,0.008816934,0.00002510184,0.000038605966,0.00075610314,0.00006159862,0.0028911196,0.981989,0.00021296047,0.0048057497,0.00003366961],"about_ca_topic_score_codex":0.000753922,"about_ca_topic_score_gemma":0.001650058,"teacher_disagreement_score":0.0013106433,"about_ca_system_score_codex":0.00028765897,"about_ca_system_score_gemma":0.00041898055,"threshold_uncertainty_score":0.0043845773},"labels":[],"label_agreement":null},{"id":"W2609288760","doi":"10.5539/jfr.v6n3p74","title":"The Relative Efficacy of Thermal and Acidification Stresses on the Survival of E. coli O157:H7, Salmonella, and Listeria Monocytogenes in Ground Beef","year":2016,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Listeria monocytogenes in Food Safety","field":"Biochemistry, Genetics and Molecular Biology","cited_by":3,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"University of California, Davis; School of Veterinary Medicine, University of California, Davis","keywords":"Listeria monocytogenes; Salmonella; Listeria; Pasteurization; Pathogen; Food science; Microbiology; Escherichia coli; Chemistry; Bacteria; Biology; Biochemistry","score_opus":0.17990630424479465,"score_gpt":0.39033386140461546,"score_spread":0.2104275571598208,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2609288760","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":[0.9991115,0.00032678904,0.00028782597,0.000018517445,0.000006760392,0.000004962924,0.00010692252,0.000005210935,0.00013145925],"genre_scores_gemma":[0.9980205,0.00030529458,0.0010570289,0.00003228537,0.0000053059916,0.000011354457,0.00026041982,0.000004636631,0.00030310403],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99976724,0.00004565561,0.000024124089,0.000043007934,0.000051621773,0.00006841338],"domain_scores_gemma":[0.99981064,0.000039069662,0.000056054123,0.000013051202,0.000051164665,0.000030155532],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000279578,0.00037149576,0.00031016782,0.00011204259,0.00017429887,0.00040301215,0.00015749918,0.00021800435,0.00069544517],"category_scores_gemma":[0.00026063184,0.00012884497,0.0003278086,0.00013903686,0.00018129169,0.00022849863,0.00019982741,0.00032204817,0.000086722976],"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":[0.0004292004,0.00004403669,0.002285851,0.00006763755,0.000014169138,0.00001913935,0.00003489138,0.00021075875,0.995181,0.000009954053,0.000019058134,0.0016842821],"study_design_scores_gemma":[0.000010098775,0.0020213025,0.038973678,0.000012876472,0.000053787116,0.00007240975,0.00019783052,0.0007899898,0.95748585,0.000019869338,0.00034860917,0.000013759597],"about_ca_topic_score_codex":0.0024022416,"about_ca_topic_score_gemma":0.00374462,"teacher_disagreement_score":0.0024022416,"about_ca_system_score_codex":0.00025957814,"about_ca_system_score_gemma":0.0002796868,"threshold_uncertainty_score":0.0047765374},"labels":[],"label_agreement":null},{"id":"W2609424756","doi":"10.5539/jfr.v6n3p65","title":"Microbial, Physical and Sensory Properties of Three Novel Yogurt Flavors: Molasses, Mulberry and Amaretto","year":2017,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Biochemical Analysis and Sensing Techniques","field":"Nursing","cited_by":1,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Food science; TBARS; Flavor; Thiobarbituric acid; Sweetness; Chemistry; Mathematics; Biochemistry; Lipid peroxidation","score_opus":0.1579295655823894,"score_gpt":0.3678357188033557,"score_spread":0.20990615322096629,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2609424756","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":[0.9994911,0.00023034187,0.00010338275,0.000006322551,0.0000021687104,0.000005912338,0.000032105625,0.0000014969831,0.00012724605],"genre_scores_gemma":[0.9986216,0.00021031039,0.0005652002,0.000024166062,0.0000049277724,0.000010880547,0.00009514437,0.0000022340673,0.0004656052],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998981,0.000018570945,0.000007920475,0.000020612306,0.000040431594,0.000014504961],"domain_scores_gemma":[0.9998155,0.000025680098,0.00006617066,0.0000068441514,0.000057464465,0.000028348475],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00022648142,0.00028743502,0.0001861853,0.00022392177,0.00021769444,0.00032469514,0.00008064016,0.00024312596,0.0011956772],"category_scores_gemma":[0.00030533495,0.000116285686,0.0002818239,0.0001496448,0.00014017195,0.000322833,0.00023857219,0.00024434555,0.000113546965],"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":[0.0014861191,0.0005059458,0.063038945,0.00035194858,0.000108165885,0.00022847696,0.00044647267,0.0001373329,0.91263336,0.00006366882,0.000095101954,0.020904467],"study_design_scores_gemma":[0.00004806843,0.010416423,0.8133026,0.000050180086,0.00020474734,0.0011954778,0.001144108,0.0009288661,0.17114425,0.00006009935,0.0014728655,0.000032180033],"about_ca_topic_score_codex":0.00068160746,"about_ca_topic_score_gemma":0.00133483,"teacher_disagreement_score":0.0011956772,"about_ca_system_score_codex":0.00011164531,"about_ca_system_score_gemma":0.00007841239,"threshold_uncertainty_score":0.003999889},"labels":[],"label_agreement":null},{"id":"W2612713092","doi":"10.5539/jfr.v6n3p102","title":"Processing Capability of Maize Varieties Through Free Sorting and CATA Methodologies and Physicochemical Characteristics","year":2017,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Sensory Analysis and Statistical Methods","field":"Agricultural and Biological Sciences","cited_by":0,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Endosperm; Cultivar; Mathematics; Ecotype; Agronomy; Biology; Botany","score_opus":0.3764392959553457,"score_gpt":0.46410132479032556,"score_spread":0.08766202883497987,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2612713092","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":[0.99715614,0.00013531232,0.0018461748,0.000010749807,0.0000038248263,0.000027632459,0.0003187304,0.000013667636,0.00048785098],"genre_scores_gemma":[0.9937203,0.0001598383,0.0044501014,0.000015362068,0.0000039826245,0.000040262188,0.00092184194,0.000015244307,0.00067291904],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9995648,0.00007057352,0.000046949866,0.00014207746,0.0001212232,0.000054432006],"domain_scores_gemma":[0.99951744,0.00012945611,0.00012456572,0.000047631143,0.00014136646,0.000039611583],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0005132483,0.00037741207,0.00026162347,0.0014097516,0.00030538358,0.000562701,0.00016880607,0.0001857689,0.0010101281],"category_scores_gemma":[0.0007112209,0.00014069407,0.00043136478,0.0010241913,0.00028668786,0.00034136596,0.00038922633,0.0003289946,0.0002139614],"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":[0.0005323928,0.00008653654,0.02721601,0.000078231744,0.00004845573,0.00007076687,0.0005210044,0.00018542433,0.9601423,0.0001367858,0.000044786673,0.010937366],"study_design_scores_gemma":[0.000013253101,0.0017775996,0.6475617,0.000020390036,0.00017404044,0.00046739494,0.0012957553,0.0013841398,0.34499118,0.0003043589,0.0019496819,0.000060622555],"about_ca_topic_score_codex":0.0015040761,"about_ca_topic_score_gemma":0.0020793215,"teacher_disagreement_score":0.0015040761,"about_ca_system_score_codex":0.00020605612,"about_ca_system_score_gemma":0.00014488242,"threshold_uncertainty_score":0.0033791661},"labels":[],"label_agreement":null},{"id":"W2612783570","doi":"10.5539/jfr.v6n3p93","title":"Effect of Frozen Storage on Polyphenol Oxidase, Antioxidant Content, and Color of Pawpaw (Asimina Triloba [L.] Dunal) Fruit Pulp","year":2017,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Phytochemicals and Antioxidant Activities","field":"Medicine","cited_by":15,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Browning; Ascorbic acid; Polyphenol oxidase; Chemistry; Food science; Pulp (tooth); Hue; Polyphenol; Antioxidant; Biochemistry; Enzyme; Dentistry","score_opus":0.10977618147453984,"score_gpt":0.396402003272003,"score_spread":0.28662582179746315,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2612783570","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":[0.99774534,0.0012309803,0.00033250052,0.00002276775,0.000030436879,0.000015681286,0.00029623482,0.000018230152,0.0003077797],"genre_scores_gemma":[0.99606115,0.00059617497,0.0010307541,0.000053112202,0.000012599072,0.000038427363,0.00063269516,0.000018137818,0.0015568753],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99986625,0.000021088572,0.00001701445,0.00004647406,0.000019353161,0.000029787141],"domain_scores_gemma":[0.9996563,0.00007183997,0.000104113766,0.000031893207,0.00007798929,0.000057815887],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00023002348,0.00055258296,0.0003708185,0.0002120618,0.00019056554,0.00050272926,0.000231756,0.00019618637,0.0017588575],"category_scores_gemma":[0.00036946265,0.00020402098,0.00036268184,0.000270029,0.00027611526,0.00044960313,0.00025280326,0.00055747025,0.00017841211],"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":[0.0057793353,0.0002859531,0.0022841576,0.00017802385,0.00006656403,0.0001418019,0.00012993488,0.000087821296,0.9862779,0.000036666665,0.000071416456,0.004660424],"study_design_scores_gemma":[0.00003896049,0.0059315716,0.0642091,0.000047509035,0.00021825747,0.00019947799,0.00027770732,0.0006230017,0.92694974,0.000047693527,0.0014176195,0.00003922725],"about_ca_topic_score_codex":0.0012055833,"about_ca_topic_score_gemma":0.0020781285,"teacher_disagreement_score":0.0017588575,"about_ca_system_score_codex":0.0002407427,"about_ca_system_score_gemma":0.00015433837,"threshold_uncertainty_score":0.005883932},"labels":[],"label_agreement":null},{"id":"W2612874710","doi":"10.5539/jfr.v6n3p116","title":"Identification and Quantification of Natural Lecithin Phospholipids and Their Residuals in Freeze-Dried and Drum-Dried Fruits and Vegetables by LC-MS and HPLC-ELSD","year":2017,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Phytochemicals and Antioxidant Activities","field":"Medicine","cited_by":1,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Chromatography; Chromatography detector; Chemistry; Sunflower oil; Lecithin; Phosphatidylcholine; High-performance liquid chromatography; Mass spectrometry; Phosphatidylethanolamine; Electrospray; Food science; Phospholipid; Biochemistry; Membrane","score_opus":0.054997290232742156,"score_gpt":0.3603620806783083,"score_spread":0.3053647904455662,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2612874710","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":[0.9802013,0.003868848,0.013924813,0.000046457288,0.000030479001,0.00007937979,0.0006618564,0.0001159547,0.0010709687],"genre_scores_gemma":[0.9497238,0.0033154539,0.042621788,0.00011154976,0.00001995199,0.00018255493,0.0013470678,0.00006394381,0.002613913],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.999742,0.000043112297,0.000026400307,0.00007494735,0.000090906935,0.000022615668],"domain_scores_gemma":[0.999726,0.00006285391,0.00006392048,0.000022685294,0.00009996142,0.00002459738],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00038419006,0.00045567326,0.00023209942,0.0009108915,0.00021046524,0.00021221048,0.00020253187,0.00030785604,0.0007022203],"category_scores_gemma":[0.00055740174,0.00015410983,0.00023764366,0.00040528312,0.00023631759,0.0003556113,0.00025660024,0.0003300023,0.00020983048],"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":[0.00011327389,0.000014063667,0.001473788,0.000074101095,0.000014795901,0.00006040992,0.00004511365,0.00003385514,0.99427646,0.000035230103,0.000011220801,0.003847687],"study_design_scores_gemma":[0.000015446733,0.0003061183,0.022632249,0.000020441144,0.00005929141,0.00048648057,0.000102617596,0.0010121868,0.973821,0.00008351548,0.0014437799,0.000016848746],"about_ca_topic_score_codex":0.0007024492,"about_ca_topic_score_gemma":0.0011990634,"teacher_disagreement_score":0.0009108915,"about_ca_system_score_codex":0.00020019947,"about_ca_system_score_gemma":0.000272301,"threshold_uncertainty_score":0.0023491979},"labels":[],"label_agreement":null},{"id":"W2617291585","doi":"10.5539/jfr.v6n4p1","title":"Bacterial Transfer Associated with Blowing Out Candles on a Birthday Cake","year":2017,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Infection Control and Ventilation","field":"Medicine","cited_by":2,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"Clemson University","keywords":"Shellac; Indoor bioaerosol; Bacteria; FOIL method; Food science; Chemistry; Environmental science; Materials science; Composite material; Biology; Environmental chemistry; Coating","score_opus":0.12083850268826689,"score_gpt":0.3926404558738153,"score_spread":0.2718019531855484,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2617291585","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":[0.9987791,0.00015979417,0.0003217439,0.000025710131,0.000013144003,0.00005580581,0.00003111795,0.000009666285,0.0006039334],"genre_scores_gemma":[0.99428093,0.00027336375,0.0015217044,0.00010776472,0.000020461319,0.000032068954,0.00014889525,0.000011547368,0.0036030954],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.9993081,0.00008969484,0.000025505362,0.000111497226,0.0002997782,0.00016544435],"domain_scores_gemma":[0.99951625,0.000108973654,0.00011319457,0.000050841656,0.00012680274,0.00008398679],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00036677835,0.0006317704,0.00066836306,0.0004256863,0.0009746445,0.0008061769,0.00042197757,0.0009925999,0.0039206147],"category_scores_gemma":[0.00081516406,0.00028473476,0.00069888314,0.00020786347,0.00037681422,0.0005269533,0.0008292762,0.0011105092,0.0006081501],"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":[0.0019593285,0.00080597517,0.03520884,0.00022182969,0.000049536608,0.0015142706,0.001196517,0.000082639664,0.94944054,0.00006683168,0.00012436933,0.00932932],"study_design_scores_gemma":[0.000051555842,0.010163199,0.32103646,0.000081466256,0.00016983785,0.0022436085,0.0036578358,0.00071992894,0.66012037,0.000090274734,0.0016007654,0.00006475017],"about_ca_topic_score_codex":0.0037860975,"about_ca_topic_score_gemma":0.004746121,"teacher_disagreement_score":0.0039206147,"about_ca_system_score_codex":0.00038006314,"about_ca_system_score_gemma":0.00053573685,"threshold_uncertainty_score":0.013115764},"labels":[],"label_agreement":null},{"id":"W2620800036","doi":"10.5539/jfr.v6n4p6","title":"Human Health Risk Assessment of Heavy Metals in Kampala (Uganda) Drinking Water","year":2017,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Heavy metals in environment","field":"Environmental Science","cited_by":84,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Hazard quotient; Arsenic; Cadmium; Tap water; Environmental chemistry; Mercury (programming language); Environmental science; Environmental health; Toxicology; Chemistry; Environmental engineering; Medicine; Heavy metals","score_opus":0.11878934749175062,"score_gpt":0.45102682149043544,"score_spread":0.3322374739986848,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2620800036","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":[0.99578685,0.001080527,0.0008441562,0.000048923805,0.0000018914234,0.000044338885,0.00024255527,0.000009639604,0.0019410474],"genre_scores_gemma":[0.9965396,0.00086205103,0.0012284004,0.000025669513,0.000001829059,0.00008963856,0.00022050696,0.0000022852926,0.0010301443],"study_design_codex":"observational","study_design_gemma":"observational","domain_scores_codex":[0.9995215,0.00028810723,0.00003494364,0.000043178617,0.00008314796,0.0000290915],"domain_scores_gemma":[0.9996524,0.00013233822,0.00010917054,0.000020764153,0.00006889734,0.000016499147],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00079335936,0.00033502898,0.0001415221,0.0013056634,0.00035734964,0.00069223583,0.00023711949,0.00032796836,0.0007010254],"category_scores_gemma":[0.0011082761,0.000331075,0.00030383887,0.0009029394,0.00025938664,0.00025032467,0.00086562335,0.00020595439,0.00014824643],"study_design_candidate":"observational","study_design_consensus":"observational","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00047515112,0.00019828377,0.89373344,0.0006041966,0.00030887377,0.0018673093,0.0025360822,0.0058923992,0.020037614,0.00073538657,0.00058563036,0.07302555],"study_design_scores_gemma":[0.00003811183,0.0022911523,0.96129,0.00023212697,0.00028400513,0.0027059312,0.0035454987,0.0061371825,0.0114116315,0.0016834991,0.010335037,0.00004587787],"about_ca_topic_score_codex":0.0027530682,"about_ca_topic_score_gemma":0.0030881134,"teacher_disagreement_score":0.0027530682,"about_ca_system_score_codex":0.00038288097,"about_ca_system_score_gemma":0.00032061266,"threshold_uncertainty_score":0.0054740906},"labels":[],"label_agreement":null},{"id":"W2620991996","doi":"10.5539/jfr.v6n4p34","title":"Effectual Gold Nanoprobe Sensor for Screening Horse Adulteration in Meat Products","year":2017,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Identification and Quantification in Food","field":"Biochemistry, Genetics and Molecular Biology","cited_by":9,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"Bijzonder Onderzoeksfonds UGent","keywords":"Colloidal gold; Nanoprobe; Chemistry; Oligonucleotide; Conjugated system; Food science; Chromatography; Nanoparticle; DNA; Materials science; Nanotechnology; Biochemistry; Organic chemistry; Polymer","score_opus":0.13863350039759584,"score_gpt":0.4151572203104595,"score_spread":0.2765237199128636,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2620991996","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":[0.73565096,0.007596169,0.25075668,0.00036440406,0.00024420713,0.0003959622,0.0005638771,0.0013223846,0.003105444],"genre_scores_gemma":[0.6833003,0.0024992987,0.3082487,0.00032330744,0.000026780808,0.00023187637,0.00037694687,0.000061082166,0.0049316697],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99939036,0.0001453422,0.00003127664,0.00017958734,0.00020523567,0.000048060312],"domain_scores_gemma":[0.9997483,0.00006871351,0.000040135586,0.000022603908,0.00008972022,0.000030469315],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0006202414,0.00080548506,0.0004579585,0.0005196267,0.0001941428,0.00030043413,0.00059217546,0.0012271146,0.00044210444],"category_scores_gemma":[0.00050495716,0.0003839497,0.00027421012,0.00019105476,0.0003231258,0.00036906693,0.00046934164,0.00037442995,0.00038790633],"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":[0.000021346903,0.000009142769,0.00008194201,0.000055714216,0.0000048343045,0.000036696187,0.000014508274,0.00006523113,0.9977552,0.000043626158,0.000031513795,0.0018802141],"study_design_scores_gemma":[0.0000037220295,0.00015480389,0.0004589009,0.000005789839,0.000009303242,0.00016489242,0.000016672137,0.0022481761,0.9962442,0.000029843057,0.00065622746,0.0000076162773],"about_ca_topic_score_codex":0.00046612837,"about_ca_topic_score_gemma":0.0012012064,"teacher_disagreement_score":0.0012271146,"about_ca_system_score_codex":0.00029569792,"about_ca_system_score_gemma":0.00018746413,"threshold_uncertainty_score":0.0032802224},"labels":[],"label_agreement":null},{"id":"W2621180115","doi":"10.5539/jfr.v6n4p17","title":"A Novel Functional Fruit/Vegetable Beverage for the Elderly: Development and Evaluation of Different Preservation Processes on Functional and Enriched Components and Microorganisms","year":2017,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Coconut Research and Applications","field":"Chemistry","cited_by":2,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"Universidade Federal de Santa Catarina; Conselho Nacional de Desenvolvimento Científico e Tecnológico","keywords":"Food science; Orange juice; Inulin; Carrot juice; Food spoilage; Functional food; Fortified Food; Population; Chemistry; Pasteurization; Nutrient; Orange (colour); Vitamin C; Yarrowia; Vitamin; Yeast; Biology; Fortification; Medicine; Biochemistry; Bacteria","score_opus":0.2699678583643019,"score_gpt":0.3854755261014526,"score_spread":0.11550766773715065,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2621180115","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":[0.98759604,0.0048482767,0.0064416016,0.000075091346,0.000030439229,0.00009250242,0.00022060056,0.00004088272,0.0006544412],"genre_scores_gemma":[0.96691984,0.004265898,0.026187843,0.00008730294,0.000016594218,0.00008220428,0.00047396283,0.00002508971,0.0019413016],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99989355,0.00001495339,0.000009947074,0.000028782264,0.000037200338,0.000015653257],"domain_scores_gemma":[0.9999355,0.0000052621153,0.000018637376,0.000004352457,0.000021157963,0.000015148107],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00017422675,0.0004381026,0.0002470008,0.0003115486,0.00013209802,0.0002606249,0.00018719565,0.0003174988,0.0004799544],"category_scores_gemma":[0.00014914763,0.00009742019,0.00035262766,0.00021263662,0.0001180515,0.0004311333,0.00029721681,0.00027486397,0.00011744788],"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":[0.00007138879,0.000042980275,0.00029978884,0.000119355165,0.000006663346,0.0000347754,0.0000130517,0.000047916285,0.9953041,0.000027546543,0.00001675106,0.004015708],"study_design_scores_gemma":[0.000010547041,0.0012167452,0.0057065752,0.000023640512,0.00005089058,0.00017885592,0.00005850402,0.0005090546,0.98926735,0.00001993413,0.002947001,0.000010982459],"about_ca_topic_score_codex":0.00050083833,"about_ca_topic_score_gemma":0.0010443138,"teacher_disagreement_score":0.00050083833,"about_ca_system_score_codex":0.00014428559,"about_ca_system_score_gemma":0.00017850025,"threshold_uncertainty_score":0.0016056299},"labels":[],"label_agreement":null},{"id":"W2624099831","doi":"10.5539/jfr.v6n4p40","title":"Consumer Sensory Acceptance of Standard Pre-cooked Hamburger Patties versus Premium Patties","year":2017,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Meat and Animal Product Quality","field":"Agricultural and Biological Sciences","cited_by":0,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Seasoning; Food science; Flavor; Taste; Business; Mathematics; Chemistry","score_opus":0.27112178816104376,"score_gpt":0.4081231504118608,"score_spread":0.13700136225081705,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2624099831","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":[0.99935716,0.00003837836,0.000047817102,0.000017874252,0.0000034225802,0.0000048486277,0.00002761515,0.0000014392975,0.00050138234],"genre_scores_gemma":[0.9990006,0.00007373237,0.00024461688,0.000051372223,0.0000035785986,0.000008606588,0.000056679353,0.0000014598635,0.0005594116],"study_design_codex":"observational","study_design_gemma":"observational","domain_scores_codex":[0.999813,0.000038731272,0.000013131185,0.000029734469,0.00007824335,0.0000272309],"domain_scores_gemma":[0.99929154,0.0003164537,0.00013857982,0.000029922554,0.00014008171,0.00008341099],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00053946936,0.00017100693,0.00015798079,0.00016224696,0.00013685954,0.00045779726,0.00008187816,0.0002470206,0.0031402183],"category_scores_gemma":[0.0013639292,0.00008190019,0.00027524028,0.00009232486,0.00018286897,0.0003147991,0.00022193654,0.00050248904,0.00013282556],"study_design_candidate":"observational","study_design_consensus":"observational","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.022348598,0.0034263108,0.6002661,0.0011206678,0.0005733131,0.00082695455,0.01501602,0.00045473114,0.23326957,0.0007861456,0.0017263128,0.12018526],"study_design_scores_gemma":[0.000062612715,0.0035156647,0.98501104,0.00004604447,0.000095873256,0.00021210634,0.003947999,0.0003815268,0.0054352377,0.00014154022,0.0011267795,0.000023565168],"about_ca_topic_score_codex":0.0019068968,"about_ca_topic_score_gemma":0.0023550405,"teacher_disagreement_score":0.0031402183,"about_ca_system_score_codex":0.00014573467,"about_ca_system_score_gemma":0.00010087028,"threshold_uncertainty_score":0.01050508},"labels":[],"label_agreement":null},{"id":"W2626064379","doi":"10.5539/jfr.v6n4p44","title":"Selection of Lactic Acid Bacteria for the Optimized Production of Sheep’s Milk Yogurt with a High Conjugated Linoleic Acid Content","year":2017,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Fatty Acid Research and Health","field":"Nursing","cited_by":6,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"Conselho Nacional de Desenvolvimento Científico e Tecnológico; Università degli Studi di Parma; Coordenação de Aperfeiçoamento de Pessoal de Nível Superior","keywords":"Conjugated linoleic acid; Streptococcus thermophilus; Food science; Lactic acid; Bacteria; Lactobacillus; Linoleic acid; Lactobacillaceae; Biology; Chemistry; Fermentation; Biochemistry; Fatty acid","score_opus":0.15418656399151842,"score_gpt":0.3923380749914105,"score_spread":0.23815151099989207,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2626064379","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":[0.9968305,0.0004704521,0.002011575,0.000049056885,0.00001730151,0.000108779765,0.000117966876,0.000025460087,0.0003687942],"genre_scores_gemma":[0.97511286,0.0008374307,0.02084671,0.00007170535,0.000016738673,0.00022065433,0.0007523655,0.00003836197,0.0021032575],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99933225,0.00016182425,0.00010120177,0.00009869061,0.0001799338,0.00012612047],"domain_scores_gemma":[0.9997484,0.00004206519,0.000060278988,0.00002068434,0.000054478154,0.00007403039],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000566205,0.0005701426,0.0011346034,0.0004968797,0.0002269029,0.0007726181,0.0003511881,0.00040781678,0.0005257206],"category_scores_gemma":[0.00047097614,0.00033369017,0.0006261834,0.0004747375,0.00015575021,0.00026067634,0.00080252165,0.00046033727,0.00032603613],"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":[0.00024865725,0.0001930793,0.00045289987,0.000040069943,0.000008709736,0.000055858454,0.00003296897,0.00011132843,0.99725974,0.000018434572,0.000015170172,0.0015629755],"study_design_scores_gemma":[0.00009552778,0.00412417,0.015320206,0.000041046238,0.000116955496,0.00036283387,0.00023120138,0.0019654357,0.97588867,0.000032814725,0.0017930986,0.000028087794],"about_ca_topic_score_codex":0.0007988933,"about_ca_topic_score_gemma":0.0014121816,"teacher_disagreement_score":0.0011346034,"about_ca_system_score_codex":0.00021783709,"about_ca_system_score_gemma":0.00039861092,"threshold_uncertainty_score":0.0029943585},"labels":[],"label_agreement":null},{"id":"W2626173244","doi":"10.5539/jfr.v6n4p60","title":"Chromatographic Methods for Coffee Analysis: A Review","year":2017,"lang":"en","type":"review","venue":"Journal of Food Research","topic":"Coffee research and impacts","field":"Medicine","cited_by":44,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Chemistry; Theobromine; Aroma; Chromatography; Brewing; Caffeine; Food science; Biology","score_opus":0.755395543316095,"score_gpt":0.7299463292877687,"score_spread":0.02544921402832634,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2626173244","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":[0.0001610452,0.99763036,0.0005200291,0.00018785584,0.0002457621,0.000014111968,0.00005565446,0.000018225688,0.001166882],"genre_scores_gemma":[0.00096685067,0.99692327,0.0008830476,0.00015705265,0.00021642944,0.000016312359,0.00009933168,0.000005669372,0.00073204987],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.99904436,0.00015236785,0.00014684549,0.0001848833,0.00040586852,0.000065704],"domain_scores_gemma":[0.9985655,0.0006730549,0.000198227,0.000058471756,0.0004504092,0.000054356227],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0015743731,0.0018202863,0.001933521,0.0062617552,0.0006475615,0.001749777,0.0015016799,0.0015533669,0.007400835],"category_scores_gemma":[0.0021194709,0.000677848,0.0013368541,0.0055633998,0.0008129117,0.0024374444,0.0010541897,0.0016909031,0.0052496972],"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":[0.00009475981,0.00011130659,0.00051507854,0.05375674,0.0001997909,0.0003926927,0.000119898956,0.00043706733,0.0069698375,0.0024608213,0.02574033,0.90920174],"study_design_scores_gemma":[0.00001048556,0.00011184053,0.0013021979,0.004512578,0.00022274602,0.0018309593,0.00011073602,0.00014480227,0.0035704768,0.001267187,0.9868558,0.00006017255],"about_ca_topic_score_codex":0.002451093,"about_ca_topic_score_gemma":0.002921124,"teacher_disagreement_score":0.007400835,"about_ca_system_score_codex":0.00080463313,"about_ca_system_score_gemma":0.002069805,"threshold_uncertainty_score":0.02475828},"labels":[],"label_agreement":null},{"id":"W2716855437","doi":"10.5539/jfr.v6n4p83","title":"Omega-3 Fatty Acid Oil Enhancement of a Protein-Based Recovery Beverage: Sensory Analysis with Athletes","year":2017,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Meat and Animal Product Quality","field":"Agricultural and Biological Sciences","cited_by":0,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Aftertaste; Taste; Food science; Sweetness; Flavor; Athletes; Aroma; Fatty acid; Population; Sensory system; Chemistry; Psychology; Medicine; Biochemistry; Environmental health; Physical therapy","score_opus":0.12743184204302727,"score_gpt":0.3424642054671717,"score_spread":0.21503236342414445,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2716855437","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":[0.9986355,0.00007712529,0.0005837553,0.000013696857,0.0000048798215,0.00007200532,0.0001015156,0.0000032817172,0.00050827314],"genre_scores_gemma":[0.9891131,0.0003860071,0.007206447,0.00008834033,0.000010648629,0.00012702981,0.00047421444,0.000014741443,0.0025795712],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.9997634,0.000050570485,0.000017172266,0.00004610796,0.00007297646,0.000049736966],"domain_scores_gemma":[0.9997875,0.00004474601,0.000026071535,0.000010497259,0.000102831014,0.000028254888],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0006156053,0.0002906235,0.00027080817,0.0004007083,0.00047720634,0.00029968718,0.00018878323,0.00025561376,0.0020970888],"category_scores_gemma":[0.00040579596,0.00013111003,0.0007978863,0.00037925312,0.00022558834,0.0002633091,0.000520926,0.00049834035,0.0002340037],"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":[0.003194671,0.0016448067,0.016946074,0.00038277215,0.00012063492,0.00022664522,0.0015953579,0.0002655575,0.95705336,0.00009443366,0.00020499762,0.018270792],"study_design_scores_gemma":[0.000108851105,0.031688854,0.3723079,0.00011979014,0.00064453075,0.0011231129,0.0053939554,0.0030689943,0.5801187,0.00017728197,0.005145147,0.000102902006],"about_ca_topic_score_codex":0.0024755653,"about_ca_topic_score_gemma":0.0038113117,"teacher_disagreement_score":0.0024755653,"about_ca_system_score_codex":0.00015642248,"about_ca_system_score_gemma":0.00019233824,"threshold_uncertainty_score":0.0070155263},"labels":[],"label_agreement":null},{"id":"W2726078089","doi":"10.5539/jfr.v6n4p111","title":"Transfer of Escherichia Coli to Lemons Slices and Ice during Handling","year":2017,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Food Safety and Hygiene","field":"Agricultural and Biological Sciences","cited_by":2,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Bacteria; Escherichia coli; Dry ice; Population; Food science; Inoculation; Biology; Refrigeration; Chemistry; Microbiology; Horticulture; Physics; Medicine","score_opus":0.113043195141164,"score_gpt":0.34189377342304966,"score_spread":0.22885057828188565,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2726078089","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":[0.99844617,0.00016544407,0.00059115473,0.000025477118,0.000017030356,0.000041442116,0.00011399523,0.000008455678,0.00059093576],"genre_scores_gemma":[0.9917653,0.00036511052,0.0021485235,0.00014519479,0.000021850024,0.00006244983,0.00076158193,0.000019942849,0.0047100754],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9994709,0.00007467921,0.00003163492,0.00012342192,0.00014321426,0.0001561067],"domain_scores_gemma":[0.9995584,0.00010133739,0.000108240776,0.000053155338,0.00012939933,0.000049486578],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00025738555,0.0005710481,0.00043727458,0.00016750942,0.00029890647,0.00078192883,0.000286628,0.00055963785,0.0014107078],"category_scores_gemma":[0.0005764711,0.00018190034,0.0004068158,0.00017383264,0.0002965463,0.000539368,0.0005222549,0.0006289111,0.0005242654],"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":[0.00039098767,0.00011684352,0.0057483604,0.00007116833,0.000008679087,0.00020067013,0.00026161587,0.00003524987,0.99129313,0.000013816321,0.000031798838,0.0018276739],"study_design_scores_gemma":[0.0000101389405,0.0059053386,0.1498434,0.000055159722,0.000049089653,0.0006973222,0.00204699,0.0003258736,0.83997613,0.000048649836,0.0010121512,0.00002982195],"about_ca_topic_score_codex":0.0018736004,"about_ca_topic_score_gemma":0.0027956008,"teacher_disagreement_score":0.0018736004,"about_ca_system_score_codex":0.00027418399,"about_ca_system_score_gemma":0.0003412059,"threshold_uncertainty_score":0.0047192574},"labels":[],"label_agreement":null},{"id":"W2727247505","doi":"10.5539/jfr.v6n4p91","title":"Development and Testing of Gluten-Free Pasta Based on Rice, Quinoa and Amaranth Flours","year":2017,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Food composition and properties","field":"Nursing","cited_by":23,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Amaranth; Gluten; Food science; Mathematics; Gluten free; Chemistry","score_opus":0.16928241600786537,"score_gpt":0.36785355100216266,"score_spread":0.1985711349942973,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2727247505","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":[0.9954976,0.0009959856,0.0026735612,0.000020008318,0.000014340255,0.0000727195,0.00013647786,0.00002473168,0.0005646149],"genre_scores_gemma":[0.9795623,0.0014220943,0.016586462,0.000032728778,0.000009600419,0.00008508432,0.00054436957,0.000042953357,0.0017144656],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9992473,0.0001419331,0.00008144867,0.00019158219,0.00029087337,0.000046880687],"domain_scores_gemma":[0.9996112,0.00008627061,0.000094677554,0.000048827944,0.0000947838,0.00006429229],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0008770215,0.00054647727,0.00045009088,0.00046325976,0.000225059,0.00043808273,0.00035377112,0.0003282505,0.00077375385],"category_scores_gemma":[0.0007520116,0.00027303045,0.00055940694,0.00038100578,0.000258874,0.0005121798,0.00045972774,0.00039665573,0.00019583055],"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":[0.0001467609,0.000098048986,0.00045552946,0.0001669106,0.00001800696,0.00006796288,0.00004884196,0.00012116201,0.9965263,0.000029152048,0.000007592599,0.0023136241],"study_design_scores_gemma":[0.000024983623,0.0046641133,0.015702343,0.00003751001,0.00012031443,0.00036317398,0.00011861326,0.0005077934,0.9758128,0.000027903587,0.0026033,0.000017124272],"about_ca_topic_score_codex":0.00060534745,"about_ca_topic_score_gemma":0.0014239257,"teacher_disagreement_score":0.0008770215,"about_ca_system_score_codex":0.00021134986,"about_ca_system_score_gemma":0.0001348155,"threshold_uncertainty_score":0.004638195},"labels":[],"label_agreement":null},{"id":"W2730677914","doi":"10.5539/jfr.v6n4p121","title":"In-Vitro Antioxidant Capacity and Bioactive Compounds Preservation Post-Drying on Berrycacti (Myrtillocactus geometrizans)","year":2017,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Botanical Research and Applications","field":"Agricultural and Biological Sciences","cited_by":16,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"Consejo Nacional de Ciencia y Tecnología","keywords":"Polyphenol; Antioxidant capacity; Antioxidant; Ascorbic acid; Food science; Phenols; Chemistry; Shelf life; Biochemistry","score_opus":0.16956405241110237,"score_gpt":0.37178618969857896,"score_spread":0.2022221372874766,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2730677914","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":[0.9968575,0.0020120668,0.00029570854,0.00002017058,0.00001630472,0.000021953878,0.00021638068,0.00001373223,0.0005461457],"genre_scores_gemma":[0.994235,0.0012999757,0.0017102222,0.000041187664,0.000011242367,0.00002628437,0.0005392048,0.00001312084,0.0021237656],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999107,0.000010266558,0.000008376564,0.000025921252,0.000029023558,0.000015747904],"domain_scores_gemma":[0.9998611,0.000024205221,0.000038299226,0.0000122815445,0.000044442793,0.000019677691],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00017772056,0.00033194537,0.00023092996,0.00023898312,0.00017196478,0.00017786857,0.000112066205,0.00015747169,0.0008757872],"category_scores_gemma":[0.00020003157,0.00008527703,0.00022122881,0.00016062039,0.00010362491,0.00020032132,0.00010970434,0.00029910204,0.00014296414],"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":[0.00013945547,0.000051932053,0.0005355846,0.00013536689,0.00000907079,0.000037462836,0.000045349105,0.0000477441,0.99722064,0.00001138142,0.000024272886,0.0017417802],"study_design_scores_gemma":[0.000016885471,0.0036726564,0.061375123,0.000037418635,0.00012254808,0.00021336129,0.00015627571,0.0005966901,0.93108135,0.00003532779,0.002672048,0.000020322324],"about_ca_topic_score_codex":0.0012968027,"about_ca_topic_score_gemma":0.0030771685,"teacher_disagreement_score":0.0012968027,"about_ca_system_score_codex":0.00011568215,"about_ca_system_score_gemma":0.0001348825,"threshold_uncertainty_score":0.0029298663},"labels":[],"label_agreement":null},{"id":"W2732329906","doi":"10.5539/jfr.v6n4p134","title":"A Simple Gold Nanoprobe Assay for the Identification of Staphylococcus Aureus, Listeria Monocytogenes and Salmonella Enteritidis in Food Specimens","year":2017,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Biosensors and Analytical Detection","field":"Engineering","cited_by":4,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Listeria monocytogenes; Salmonella; Staphylococcus aureus; Salmonella enteritidis; Biology; Microbiology; Pathogen; Listeria; Polymerase chain reaction; Nanoprobe; genomic DNA; Virology; DNA; Gene; Bacteria; Genetics; Fluorescence","score_opus":0.08668671484454907,"score_gpt":0.34676515169859085,"score_spread":0.26007843685404175,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2732329906","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":[0.5453438,0.014983009,0.43384847,0.00041373592,0.0004129942,0.00058584893,0.00059471023,0.0008829523,0.0029344314],"genre_scores_gemma":[0.60670257,0.0030605528,0.38453,0.0002448121,0.000053323103,0.00026342948,0.0004730714,0.000042782864,0.0046294243],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99839324,0.00039966163,0.00009575582,0.00034358996,0.00069072726,0.00007684378],"domain_scores_gemma":[0.9994549,0.00015843581,0.00009846655,0.00007175382,0.00016722894,0.00004919139],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0011063525,0.0011567363,0.00051923137,0.0010747813,0.00024171306,0.00047180537,0.00058585475,0.001275868,0.0004734218],"category_scores_gemma":[0.0009775059,0.0004148366,0.00046073433,0.0002831662,0.0004633092,0.00042287275,0.000695478,0.00044970773,0.00046682404],"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":[0.000024004645,0.000019947387,0.0005099044,0.00013383712,0.000011397525,0.00003734247,0.000018145802,0.00012517202,0.9919825,0.00006117047,0.000040106355,0.0070364894],"study_design_scores_gemma":[0.000008349113,0.0005941651,0.005124547,0.00003593378,0.000050922692,0.001184106,0.000036953996,0.004615014,0.98494774,0.000121870464,0.0032377774,0.000042576892],"about_ca_topic_score_codex":0.00041441983,"about_ca_topic_score_gemma":0.0011143564,"teacher_disagreement_score":0.001275868,"about_ca_system_score_codex":0.00031027783,"about_ca_system_score_gemma":0.0003354766,"threshold_uncertainty_score":0.0058510303},"labels":[],"label_agreement":null},{"id":"W2735582470","doi":"10.5539/jfr.v6n4p140","title":"Effects of Palm Oil Consumption on Lipid Profile among Rural Ivorian Youth","year":2017,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Oil Palm Production and Sustainability","field":"Environmental Science","cited_by":7,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Palm oil; Lipid profile; Cholesterol; Lipoprotein; Palm; Blood lipids; Consumption (sociology); Food science; Total cholesterol; Animal science; Medicine; Chemistry; Biology; Endocrinology","score_opus":0.04605104450875361,"score_gpt":0.34291072707731196,"score_spread":0.2968596825685583,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2735582470","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":[0.9996989,0.00008558006,0.0000037544853,0.0000075448293,0.0000011978218,0.0000010565782,0.000022700562,4.521888e-7,0.00017892108],"genre_scores_gemma":[0.9996747,0.00006951976,0.000010518891,0.000007093673,0.000001610319,0.0000010815544,0.00002950414,3.8332672e-7,0.00020554598],"study_design_codex":"observational","study_design_gemma":"observational","domain_scores_codex":[0.9999126,0.000021658037,0.0000056778863,0.00001851738,0.000013649538,0.00002780366],"domain_scores_gemma":[0.9998493,0.000020096204,0.000052713774,0.000005403963,0.000019005629,0.000053524804],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00011375244,0.00016499826,0.00018006835,0.00036509108,0.00031200337,0.00032560932,0.00007050636,0.00016821382,0.0009698323],"category_scores_gemma":[0.00032876915,0.00013679052,0.00013649344,0.00028003415,0.00013520739,0.00010147663,0.00017526344,0.0001998621,0.00013136746],"study_design_candidate":"observational","study_design_consensus":"observational","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00040598126,0.0003118596,0.9917985,0.000020448457,0.000021648937,0.00037139555,0.0006986769,0.000020473864,0.0017129116,0.000020086405,0.000071382754,0.004546577],"study_design_scores_gemma":[0.0000032659393,0.00027551295,0.9987388,0.0000048995166,0.0000119164415,0.0001395767,0.00058850105,0.000023832143,0.00008658171,0.000006604732,0.00011917038,0.0000012729417],"about_ca_topic_score_codex":0.00787319,"about_ca_topic_score_gemma":0.009797902,"teacher_disagreement_score":0.00787319,"about_ca_system_score_codex":0.0001545737,"about_ca_system_score_gemma":0.000139474,"threshold_uncertainty_score":0.015654683},"labels":[],"label_agreement":null},{"id":"W2740027779","doi":"10.5539/jfr.v6n5p1","title":"Influence of Cell Surface and Nanomechanical Properties on the Flocculation Ability of Industrial Saccharomyces cerevisiae Strains","year":2017,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Fungal and yeast genetics research","field":"Biochemistry, Genetics and Molecular Biology","cited_by":4,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"Lallemand (Canada)","funders":"Lallemand; Academy of Finland","keywords":"Flocculation; Yeast; Cell wall; Saccharomyces cerevisiae; Cell; Adhesion; Materials science; Biophysics; Surface energy; Atomic force microscopy; Cell adhesion; Elasticity (physics); Elastic modulus; Chemistry; Nanotechnology; Composite material; Biochemistry; Biology; Organic chemistry","score_opus":0.14875110583732887,"score_gpt":0.3579900802390943,"score_spread":0.20923897440176542,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2740027779","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":[0.9992501,0.0002161422,0.0002548544,0.00001623898,0.0000037284174,0.000004145984,0.00005621247,0.0000058678397,0.00019271685],"genre_scores_gemma":[0.9991511,0.00014219458,0.00043247727,0.000013119588,0.0000024333574,0.000006362899,0.00011762729,0.00000888656,0.00012581774],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9997212,0.00005919379,0.000035894253,0.00003984534,0.00009355413,0.000050245166],"domain_scores_gemma":[0.9995988,0.00013344851,0.00007317691,0.00003852987,0.00007963516,0.00007647089],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00021394323,0.0003736408,0.00023280531,0.00033255797,0.0001725051,0.0004981865,0.00017327347,0.00020521712,0.00054900226],"category_scores_gemma":[0.0007044469,0.0001576057,0.00018403007,0.00023741245,0.00019951518,0.0002041751,0.0002893782,0.0003427109,0.000110593675],"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":[0.000064630134,0.000023578004,0.0010993382,0.000016476433,0.000008141948,0.000027407206,0.000030519626,0.00007087957,0.9977756,0.000014283296,0.000007982663,0.0008612936],"study_design_scores_gemma":[0.0000083450495,0.00041534074,0.034383833,0.000006868079,0.00003170768,0.00012619357,0.00014864487,0.0010210285,0.963455,0.00002807988,0.00036236338,0.000012659213],"about_ca_topic_score_codex":0.001443323,"about_ca_topic_score_gemma":0.0013232033,"teacher_disagreement_score":0.001443323,"about_ca_system_score_codex":0.00014007803,"about_ca_system_score_gemma":0.00013178751,"threshold_uncertainty_score":0.0028698444},"labels":[],"label_agreement":null},{"id":"W2741139578","doi":"10.5539/jfr.v6n4p150","title":"A Retrospective Study on Changes in Food Preferences of Japanese High School Students from Childhood to the Present Day","year":2017,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Health, Technology, Consumer Behavior","field":"Health Professions","cited_by":2,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Food preference; Odds ratio; Confidence interval; Logistic regression; Psychology; Odds; Demography; Preference; Early childhood; Medicine; Developmental psychology; Food science","score_opus":0.26256966886872407,"score_gpt":0.5455717768965235,"score_spread":0.2830021080277994,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2741139578","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":[0.9995534,0.000109783934,0.000055359145,0.000009573869,0.0000036158956,0.000007738543,0.00010715227,0.0000019025307,0.00015147193],"genre_scores_gemma":[0.99909794,0.000156784,0.00011863821,0.00003898325,0.00000969027,0.000014575091,0.00032731547,0.000002029131,0.00023415663],"study_design_codex":"observational","study_design_gemma":"observational","domain_scores_codex":[0.9996356,0.000083346655,0.000052410596,0.0000812205,0.000069105634,0.000078249825],"domain_scores_gemma":[0.9988545,0.00012222427,0.00042443798,0.000116377436,0.00020571884,0.00027668005],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00044143954,0.00027716366,0.00040803087,0.0008837521,0.0006392219,0.00042701757,0.00022786508,0.00034110088,0.001071024],"category_scores_gemma":[0.0009573623,0.00038347967,0.0003544357,0.0008465887,0.0002983937,0.00046498186,0.00039483677,0.00035441964,0.00031693903],"study_design_candidate":"observational","study_design_consensus":"observational","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00005060592,0.000045411332,0.9984138,0.000010938945,0.000013733196,0.00014423477,0.00028675978,0.000003880636,0.00026870746,0.0000031853367,0.00003585268,0.0007229391],"study_design_scores_gemma":[0.0000024319963,0.0002351146,0.9979401,0.000003905472,0.00001715498,0.000635938,0.00081264315,0.000020410975,0.00008217391,0.0000034473524,0.00024201065,0.0000046913556],"about_ca_topic_score_codex":0.0058482527,"about_ca_topic_score_gemma":0.008008202,"teacher_disagreement_score":0.0058482527,"about_ca_system_score_codex":0.00021926324,"about_ca_system_score_gemma":0.0003099609,"threshold_uncertainty_score":0.011628449},"labels":[],"label_agreement":null},{"id":"W2742279578","doi":"10.5539/jfr.v6n5p32","title":"The Effect of Fermentation on the Physicochemical Characteristics of Dry-Salted Vegetables","year":2017,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Food Quality and Safety Studies","field":"Agricultural and Biological Sciences","cited_by":34,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Fermentation; Titratable acid; Food science; Chemistry; Salting; Lactic acid; Biology; Bacteria","score_opus":0.11003934065621976,"score_gpt":0.3747423133641248,"score_spread":0.264702972707905,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2742279578","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":[0.9991604,0.00032980164,0.00014349223,0.000010569788,0.0000064724063,0.000006958064,0.000104721476,0.00000528717,0.0002323485],"genre_scores_gemma":[0.99838686,0.00021915243,0.00046572706,0.000028954133,0.0000037367247,0.0000080754135,0.0002745549,0.000008328816,0.00060470664],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9997465,0.00006145265,0.00003095726,0.000053169242,0.00004861045,0.000059207818],"domain_scores_gemma":[0.9995571,0.00008557314,0.00011387505,0.000036483812,0.000093422335,0.000113506416],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00024461266,0.0004603048,0.0004514124,0.00016777875,0.00019002665,0.00056236755,0.00012442892,0.00021023059,0.0009034757],"category_scores_gemma":[0.00046665475,0.00019161409,0.0004072482,0.0002658214,0.0002403842,0.00036939903,0.00039410853,0.00050027174,0.00018130345],"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":[0.0010804919,0.000067970854,0.0034590042,0.00004301558,0.000019770481,0.000052138876,0.000054781638,0.00005440308,0.9941049,0.000008488302,0.0000130059725,0.0010419469],"study_design_scores_gemma":[0.000022226464,0.003555041,0.22469376,0.000018410685,0.00006541611,0.00017206554,0.0005306025,0.0006616548,0.7695293,0.000029359422,0.0006944168,0.000027842309],"about_ca_topic_score_codex":0.0023517176,"about_ca_topic_score_gemma":0.0034651998,"teacher_disagreement_score":0.0023517176,"about_ca_system_score_codex":0.00031924984,"about_ca_system_score_gemma":0.00020913579,"threshold_uncertainty_score":0.004676044},"labels":[],"label_agreement":null},{"id":"W2742851267","doi":"10.5539/jfr.v6n5p11","title":"Physicochemical, Microbiological, Antioxidant and Sensory Characteristics of “Aguamiel” Microencapsulated by Spray Drying","year":2017,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Microencapsulation and Drying Processes","field":"Agricultural and Biological Sciences","cited_by":2,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Maltodextrin; Gum arabic; Spray drying; Trolox; Chemistry; Food science; Gallic acid; Particle size; Arabic; Water activity; Antioxidant; Water content; Materials science; Antioxidant capacity; Chromatography; Organic chemistry","score_opus":0.07751001704700133,"score_gpt":0.3273674731290264,"score_spread":0.2498574560820251,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2742851267","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":[0.9968676,0.00066395773,0.0020631438,0.000013987678,0.000010312943,0.000015234335,0.00007144688,0.000020155227,0.00027398785],"genre_scores_gemma":[0.99134237,0.0008065618,0.006281486,0.000034765348,0.0000106400885,0.000041553118,0.000242532,0.000017891554,0.0012222637],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998443,0.000015299845,0.00001526085,0.000026293528,0.000080389545,0.00001849963],"domain_scores_gemma":[0.9998764,0.000020884978,0.000048061316,0.000008228605,0.000034876066,0.000011557078],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00017400311,0.0002709179,0.00027576534,0.00025286354,0.00008197872,0.00020642504,0.0001796898,0.00021538412,0.00039550033],"category_scores_gemma":[0.00020948683,0.00011210286,0.0003645152,0.00017210339,0.00012023091,0.00023970536,0.00016115242,0.00029026324,0.00011415764],"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":[0.000043480428,0.000014913295,0.00016359887,0.00003829249,0.000005735097,0.00003060208,0.000011297703,0.000051589745,0.99828774,0.000014005149,0.000007230212,0.0013316062],"study_design_scores_gemma":[0.00000461441,0.00036726327,0.0054980195,0.000007952429,0.000027994127,0.0001242005,0.000022531805,0.0005557258,0.99263906,0.000011218605,0.00073511107,0.00000630685],"about_ca_topic_score_codex":0.00037169002,"about_ca_topic_score_gemma":0.0006417607,"teacher_disagreement_score":0.00039550033,"about_ca_system_score_codex":0.00010697413,"about_ca_system_score_gemma":0.000090561654,"threshold_uncertainty_score":0.0013231039},"labels":[],"label_agreement":null},{"id":"W2742957832","doi":"10.5539/jfr.v6n5p22","title":"Diet Induced Modifications of Fatty-Acid Composition in Mealworm Larvae (Tenebrio molitor)","year":2017,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Insect Utilization and Effects","field":"Agricultural and Biological Sciences","cited_by":41,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"Université de Fribourg; Schweizerischer Nationalfonds zur Förderung der Wissenschaftlichen Forschung; National Science Foundation","keywords":"Mealworm; Polyunsaturated fatty acid; Larva; Biology; Food science; Composition (language); Meal; Insect; Fatty acid; Animal science; Biochemistry; Botany","score_opus":0.19407669089146365,"score_gpt":0.37708383427718284,"score_spread":0.1830071433857192,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2742957832","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":[0.998007,0.00069970713,0.0001562053,0.000057419467,0.000016481763,0.000018282,0.00040842098,0.000018999363,0.00061748084],"genre_scores_gemma":[0.9950819,0.0005588201,0.0007125143,0.00019465706,0.0000067599885,0.00007611221,0.00058436417,0.000014710064,0.0027702344],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999032,0.000013047332,0.000009556507,0.000028637485,0.000017562428,0.000028048842],"domain_scores_gemma":[0.9998265,0.00002641964,0.000059011694,0.000009931877,0.000023350052,0.000054859152],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00008786296,0.0003680433,0.00023807299,0.00028098573,0.00018700566,0.00031841002,0.00017622096,0.00034014985,0.0012328124],"category_scores_gemma":[0.00017792334,0.0001995525,0.00033466346,0.00013407541,0.00024144794,0.00024277387,0.0002843151,0.00083961355,0.00021822791],"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":[0.00047262912,0.00005049417,0.0009894121,0.000060844548,0.000008092168,0.00006808239,0.00003715311,0.000021901928,0.9974335,0.000015779518,0.000028483264,0.00081361335],"study_design_scores_gemma":[0.00010129115,0.005522875,0.2506639,0.00006184379,0.00012080538,0.00032986896,0.0006069797,0.0007478003,0.73883635,0.00012990471,0.0028351375,0.000043189],"about_ca_topic_score_codex":0.0020992316,"about_ca_topic_score_gemma":0.0049636555,"teacher_disagreement_score":0.0020992316,"about_ca_system_score_codex":0.00034685674,"about_ca_system_score_gemma":0.00017670689,"threshold_uncertainty_score":0.004173994},"labels":[],"label_agreement":null},{"id":"W2746245266","doi":"10.5539/jfr.v6n5p69","title":"An Analysis of the Composition, Health Benefits, and Future Market Potential of the Jerusalem Artichoke in Canada","year":2017,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Microbial Metabolites in Food Biotechnology","field":"Nursing","cited_by":20,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":true,"ca_institutions":"Carleton University","funders":"","keywords":"Jerusalem artichoke; Inulin; Food science; Sugar; Prebiotic; Fructan; Context (archaeology); Biotechnology; Business; Fructose; Biology","score_opus":0.02593768211644197,"score_gpt":0.33156922792851395,"score_spread":0.30563154581207197,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2746245266","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":[0.92280006,0.015255881,0.0003412496,0.0029024452,0.00006425847,0.00011268316,0.0056573623,0.0000319174,0.052834056],"genre_scores_gemma":[0.95914155,0.014031118,0.0009219531,0.0003785567,0.00001575879,0.000020347115,0.0023479161,0.000015573205,0.023127176],"study_design_codex":"observational","study_design_gemma":"observational","domain_scores_codex":[0.9996624,0.000011485829,0.0000071579816,0.000024061366,0.00016936657,0.00012561756],"domain_scores_gemma":[0.99960953,0.000015857742,0.000026444432,0.0000031684524,0.00024215695,0.00010285537],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0002657221,0.00024630284,0.00017098084,0.0021019583,0.0025079348,0.001760664,0.0004078654,0.00027674699,0.0047382573],"category_scores_gemma":[0.00045055302,0.0001171222,0.00036424285,0.004366808,0.00036968512,0.00031373996,0.00041839067,0.00042027602,0.00034192312],"study_design_candidate":"observational","study_design_consensus":"observational","about_ca_topic_candidate":true,"about_ca_topic_consensus":true,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0014511561,0.00025185276,0.56471884,0.0016365289,0.00021070757,0.0032914097,0.011240792,0.000730753,0.017966509,0.013711648,0.02488735,0.3599025],"study_design_scores_gemma":[0.000018541024,0.000084314204,0.87199205,0.0002639372,0.00009143418,0.00042194547,0.019083872,0.0006933596,0.0011129762,0.0002458805,0.10593758,0.000054050037],"about_ca_topic_score_codex":0.9841898,"about_ca_topic_score_gemma":0.99483514,"teacher_disagreement_score":0.02375977,"about_ca_system_score_codex":0.02375977,"about_ca_system_score_gemma":0.02694199,"threshold_uncertainty_score":0.17238998},"labels":[],"label_agreement":null},{"id":"W2746890247","doi":"10.5539/jfr.v6n5p85","title":"Microbial Ecology of Decontaminated and Not Decontaminated Beef Carcasses","year":2017,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Meat and Animal Product Quality","field":"Agricultural and Biological Sciences","cited_by":9,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"Alberta Crop Industry Development Fund","funders":"","keywords":"Food spoilage; Biology; Food science; Bacteria; Aeromonas; Food microbiology; Microorganism; Vacuum packing; Microbiology","score_opus":0.16145056140041347,"score_gpt":0.3766925651328724,"score_spread":0.21524200373245894,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2746890247","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":[0.9995523,0.00008219637,0.00017259944,0.0000066276025,0.0000037713708,0.000010201558,0.000051651055,0.0000022837094,0.00011836312],"genre_scores_gemma":[0.9969976,0.0002203129,0.0010547009,0.000062070445,0.0000069557605,0.000025706746,0.00039947135,0.0000066460816,0.0012265873],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.99969745,0.000048482372,0.000020502472,0.000081017344,0.000087025255,0.00006563213],"domain_scores_gemma":[0.9996823,0.000046905127,0.000076236975,0.000013668302,0.00011805844,0.00006273529],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00020593317,0.00037219303,0.00036627566,0.00026638032,0.00020184384,0.0005026497,0.00014605881,0.00030711293,0.00076658855],"category_scores_gemma":[0.00041219548,0.00017932132,0.00023241877,0.00018868606,0.00024273453,0.0002647104,0.00021498428,0.00029621794,0.00018190742],"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":[0.00070830045,0.00009623015,0.01638331,0.000085246,0.000017729579,0.00010289732,0.00016773315,0.000040941984,0.9796591,0.0000088381785,0.00001336433,0.0027163497],"study_design_scores_gemma":[0.000022207092,0.005447883,0.79506505,0.000026600752,0.000069055684,0.00061216456,0.0010403284,0.00043917456,0.19643912,0.000026598414,0.0007934254,0.000018505982],"about_ca_topic_score_codex":0.0016280023,"about_ca_topic_score_gemma":0.0029225424,"teacher_disagreement_score":0.0016280023,"about_ca_system_score_codex":0.00020845255,"about_ca_system_score_gemma":0.0001913085,"threshold_uncertainty_score":0.003237009},"labels":[],"label_agreement":null},{"id":"W2747834900","doi":"10.5539/jfr.v6n5p41","title":"Microbiological Stability of Rice Tart Stored at Ambient Temperature after Baking","year":2017,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Food Safety and Hygiene","field":"Agricultural and Biological Sciences","cited_by":0,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Bacillus cereus; Food science; Mesophile; Aerobic bacteria; Cereus; Microorganism; Chemistry; Bacteria; Biology","score_opus":0.10829207023382877,"score_gpt":0.32810521066016307,"score_spread":0.21981314042633432,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2747834900","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":[0.99858546,0.00038103326,0.00028201533,0.000011525614,0.000009589788,0.000009459804,0.00029044377,0.000011397716,0.00041898293],"genre_scores_gemma":[0.99687743,0.00027117706,0.0007274478,0.000017273323,0.0000085432375,0.000014557753,0.0006801656,0.000015497462,0.0013879098],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.999493,0.00006892164,0.000036948415,0.00012791049,0.00019639735,0.00007684065],"domain_scores_gemma":[0.9995722,0.00005114788,0.000099717836,0.00002701243,0.00020535153,0.00004458033],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00030620807,0.0004064584,0.0005708824,0.0004036181,0.0004426725,0.0008807191,0.00020274402,0.00028799954,0.0011584735],"category_scores_gemma":[0.0006872634,0.00016783876,0.00030436536,0.0005196418,0.00027298098,0.000293742,0.00029581183,0.00029893842,0.00052336743],"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":[0.0017420573,0.00015688948,0.039056595,0.00019178737,0.000054257573,0.00030912866,0.00082858704,0.00021478778,0.9494953,0.00003052151,0.00012672672,0.0077933143],"study_design_scores_gemma":[0.000014989642,0.0034319018,0.42956972,0.00005546843,0.00019066519,0.0007367087,0.0026020524,0.001106492,0.5588792,0.000055236316,0.003285946,0.00007158132],"about_ca_topic_score_codex":0.00414173,"about_ca_topic_score_gemma":0.005145693,"teacher_disagreement_score":0.00414173,"about_ca_system_score_codex":0.00028985753,"about_ca_system_score_gemma":0.0003520442,"threshold_uncertainty_score":0.008235216},"labels":[],"label_agreement":null},{"id":"W2748144003","doi":"10.5539/jfr.v6n5p59","title":"Deterioration of Extra Virgin Olive Oil Caused by Different Processes","year":2017,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Edible Oils Quality and Analysis","field":"Chemistry","cited_by":4,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Phenols; Food science; Polyphenol; Olive oil; Chemistry; Antioxidant; Composition (language); Antioxidant capacity; Organic chemistry; Art","score_opus":0.14690241653585126,"score_gpt":0.41332087696735315,"score_spread":0.26641846043150186,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2748144003","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":[0.99148893,0.0046230075,0.0016037751,0.00004445106,0.00004973665,0.00003147693,0.00042146246,0.0000427297,0.0016944661],"genre_scores_gemma":[0.9952179,0.0016914482,0.0008549619,0.000054605924,0.000009319823,0.00001790211,0.0004155791,0.000017985412,0.0017202767],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.9995908,0.000028565266,0.00004321391,0.000090404414,0.00015207278,0.000094869676],"domain_scores_gemma":[0.99959344,0.000036155325,0.00013965619,0.000041879237,0.00013268045,0.000056269768],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0003200074,0.0005441907,0.00045234192,0.0006946073,0.00024395842,0.00053461874,0.00028007076,0.0005129828,0.0012827446],"category_scores_gemma":[0.0005540443,0.00015086115,0.0007824729,0.0007306858,0.00024406289,0.00056988915,0.00043708747,0.00059361703,0.0003221007],"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":[0.0009941208,0.00008576246,0.0057564634,0.00025538585,0.00005649173,0.0004293883,0.000152554,0.00031618483,0.9834911,0.0001242033,0.000063499545,0.008274861],"study_design_scores_gemma":[0.000019026593,0.00068652426,0.05537022,0.000042331267,0.00012484092,0.000667753,0.00022572812,0.0014461052,0.93830633,0.00023259118,0.0028502329,0.000028336106],"about_ca_topic_score_codex":0.0020141562,"about_ca_topic_score_gemma":0.0011589432,"teacher_disagreement_score":0.0020141562,"about_ca_system_score_codex":0.00030124065,"about_ca_system_score_gemma":0.0002204102,"threshold_uncertainty_score":0.0042912364},"labels":[],"label_agreement":null},{"id":"W2748519506","doi":"10.5539/jfr.v6n5p50","title":"Adhesion Abilities of Lactobacillus Plantarum Strains Isolated from Nigerian Fermented Maize Food - Akamu","year":2017,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Probiotics and Fermented Foods","field":"Agricultural and Biological Sciences","cited_by":2,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Lactobacillus plantarum; Mucin; Probiotic; Fermentation; Chloroform; Microbiology; Food science; Adhesion; Ethyl acetate; Chemistry; Bacteria; Fermentation in food processing; Biology; Biochemistry; Lactic acid; Chromatography; Organic chemistry","score_opus":0.10374999177709472,"score_gpt":0.3186126588081343,"score_spread":0.21486266703103957,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2748519506","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":[0.9982089,0.0007170815,0.00011697809,0.00004665891,0.000019121733,0.000025398027,0.00021763534,0.0000028764848,0.00064529397],"genre_scores_gemma":[0.9948196,0.0011307946,0.001477111,0.00005904304,0.0000130325125,0.00004067139,0.0007842286,0.0000043047835,0.0016713473],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9996778,0.000048710823,0.00006124442,0.000045570665,0.000103872124,0.00006284003],"domain_scores_gemma":[0.9998318,0.000032663425,0.00004135984,0.000009947446,0.000055558703,0.00002860858],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00017703102,0.00051365065,0.0003719674,0.00039451863,0.00024974134,0.00045587093,0.00017419916,0.00026436787,0.0006146594],"category_scores_gemma":[0.00039447163,0.00016639665,0.00028981222,0.0005951798,0.0001368996,0.0002482817,0.0005160351,0.00028949935,0.00018259941],"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":[0.00030264843,0.00015794924,0.0051321913,0.00017025889,0.000017095192,0.00030742527,0.00021277512,0.00003441882,0.9906465,0.000028333865,0.000043324795,0.0029470315],"study_design_scores_gemma":[0.0000422027,0.006683174,0.29717273,0.0001332438,0.00024113742,0.0036035266,0.0039924625,0.00047765247,0.6822409,0.00008088068,0.005279417,0.00005266335],"about_ca_topic_score_codex":0.0018127088,"about_ca_topic_score_gemma":0.00225082,"teacher_disagreement_score":0.0018127088,"about_ca_system_score_codex":0.00010662828,"about_ca_system_score_gemma":0.00020492676,"threshold_uncertainty_score":0.0036042929},"labels":[],"label_agreement":null},{"id":"W2750395268","doi":"10.5539/jfr.v6n5p92","title":"Characterizing the Distribution of Ppm Gluten in Gluten Free Oatmeal Servings Contaminated with a Wheat Kernel","year":2017,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Celiac Disease Research and Management","field":"Medicine","cited_by":4,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"PepsiCo","keywords":"Gluten; Kernel (algebra); Food science; Gluten free; Contamination; Wheat gluten; Mathematics; Environmental science; Agronomy; Biology; Ecology","score_opus":0.0608530773418581,"score_gpt":0.36525620875379644,"score_spread":0.3044031314119383,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2750395268","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":[0.9972963,0.000030164612,0.0019123183,0.000026999443,0.000002755296,0.000012596254,0.00022973132,0.000012623419,0.00047646512],"genre_scores_gemma":[0.99776506,0.00004170834,0.0010203499,0.000024063636,0.0000026535374,0.0000109743405,0.00059602933,0.0000101152145,0.0005290419],"study_design_codex":"observational","study_design_gemma":"observational","domain_scores_codex":[0.99910104,0.00033770778,0.000044652905,0.0002616969,0.00017435948,0.00008060528],"domain_scores_gemma":[0.99549663,0.0024502478,0.00090115005,0.0005130178,0.00052388955,0.00011499319],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0024613943,0.00026972438,0.0002708407,0.0004953787,0.0002351515,0.0011637178,0.0005280147,0.00047491904,0.0016950794],"category_scores_gemma":[0.0064137345,0.00019926083,0.000645637,0.00073441997,0.0005014242,0.00076593645,0.0004914159,0.00048180678,0.00031486273],"study_design_candidate":"observational","study_design_consensus":"observational","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0039869407,0.00088159053,0.87778276,0.00018267712,0.0006640498,0.0006055799,0.0019555946,0.058214143,0.030134419,0.0033358266,0.00072249095,0.021533834],"study_design_scores_gemma":[0.000040500676,0.002528249,0.8386825,0.000043304273,0.00020581168,0.00046122092,0.003150237,0.12936649,0.02026155,0.003642879,0.0015373447,0.000079949205],"about_ca_topic_score_codex":0.007270765,"about_ca_topic_score_gemma":0.0074373437,"teacher_disagreement_score":0.007270765,"about_ca_system_score_codex":0.0008709253,"about_ca_system_score_gemma":0.0003213517,"threshold_uncertainty_score":0.014456868},"labels":[],"label_agreement":null},{"id":"W2750615919","doi":"10.5539/jfr.v6n5p107","title":"Extrusion Processing of Amaranth and Quinoa into Gluten-Free Snack Foods for Celiac and Gluten-Free Diets","year":2017,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Seed and Plant Biochemistry","field":"Agricultural and Biological Sciences","cited_by":5,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Amaranth; Extrusion; Gluten; Food science; Gluten free; Plastics extrusion; Moisture; Die swell; Materials science; Chemistry; Composite material","score_opus":0.0960699245240354,"score_gpt":0.34582627960815465,"score_spread":0.24975635508411925,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2750615919","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":[0.9953447,0.0007376073,0.0031569328,0.000020979316,0.000014974279,0.000027640192,0.000113822796,0.000026513411,0.0005568214],"genre_scores_gemma":[0.99044997,0.0008160636,0.006845933,0.000022277714,0.0000072660864,0.000026432288,0.00028016334,0.000051847943,0.0015000935],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9997954,0.000039054463,0.000019010206,0.00004422615,0.000068564616,0.000033793436],"domain_scores_gemma":[0.99988425,0.000020810663,0.000039982107,0.000013159325,0.000027867218,0.000013920255],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00031793438,0.0003263757,0.0002716289,0.00031892981,0.0001656948,0.00033779372,0.00013083853,0.0001730839,0.00066505803],"category_scores_gemma":[0.0002771758,0.00014202514,0.00036269915,0.00026552987,0.00014970529,0.00043892066,0.00025801774,0.0003379955,0.0001622089],"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":[0.000105828054,0.000021913416,0.00030288444,0.00006593869,0.000008784459,0.000052835036,0.000027784496,0.00007813198,0.99784636,0.00003513432,0.000008146702,0.0014462236],"study_design_scores_gemma":[0.000011329707,0.00052652723,0.0132209845,0.000020533045,0.00004766338,0.00013053982,0.000081137085,0.00069899927,0.98352826,0.000041945816,0.0016800751,0.00001188985],"about_ca_topic_score_codex":0.00045563438,"about_ca_topic_score_gemma":0.0013419719,"teacher_disagreement_score":0.00066505803,"about_ca_system_score_codex":0.00017036714,"about_ca_system_score_gemma":0.00009333888,"threshold_uncertainty_score":0.0022248626},"labels":[],"label_agreement":null},{"id":"W2751036694","doi":"10.5539/jfr.v6n5p117","title":"Assessment of Quality and Safety of Winged Termites (Macrotermes bellicosus) Enriched Locally Formulated Complementary Foods","year":2017,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Insect Utilization and Effects","field":"Agricultural and Biological Sciences","cited_by":11,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Bioavailability; Zinc; Chemistry; Food science; Calcium; Nutrient; Trace Minerals; Animal science; Biology; Pharmacology","score_opus":0.15901722883743452,"score_gpt":0.43479769229879267,"score_spread":0.27578046346135815,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2751036694","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":[0.9986639,0.0004322346,0.0001995181,0.00001746563,0.0000035534138,0.000010278634,0.0002051033,0.0000068077848,0.00046109466],"genre_scores_gemma":[0.99558485,0.00053714914,0.0012848001,0.000053585078,0.0000050716667,0.00003268968,0.000645865,0.000010350493,0.0018456033],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99984205,0.000018878822,0.000015363663,0.000043327458,0.00005752993,0.000022787763],"domain_scores_gemma":[0.99965334,0.000030145497,0.00014541816,0.000014657021,0.00008827698,0.000068142595],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00020627669,0.00035217614,0.00023468115,0.0005124296,0.00025460072,0.00027708916,0.00016456051,0.00029923723,0.00081090484],"category_scores_gemma":[0.00029101,0.0001389335,0.00020984987,0.00023765022,0.00019522278,0.00023661021,0.00025379416,0.00032631351,0.00012950716],"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":[0.0008395234,0.00011138421,0.010509096,0.00015529637,0.000030481839,0.00009431983,0.0001046244,0.00005529268,0.9843902,0.00002700021,0.00002773117,0.0036550206],"study_design_scores_gemma":[0.00005421611,0.010383693,0.5356911,0.00006370351,0.0002651606,0.00068927667,0.0005309996,0.0004860418,0.44902852,0.00009770392,0.0026745687,0.000035015473],"about_ca_topic_score_codex":0.0024200375,"about_ca_topic_score_gemma":0.005783941,"teacher_disagreement_score":0.0024200375,"about_ca_system_score_codex":0.00028730844,"about_ca_system_score_gemma":0.00014711566,"threshold_uncertainty_score":0.0048118234},"labels":[],"label_agreement":null},{"id":"W2751068329","doi":"10.5539/jfr.v6n5p99","title":"Cote d’Ivoire Blighia Sapida Aril Oil Composition and Efficacy on Rat’s compared with Palm Oil and Olive Oil","year":2017,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"African Botany and Ecology Studies","field":"Agricultural and Biological Sciences","cited_by":1,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Aril; Food science; Chemistry; Palm oil; Olive oil; Oleic acid; Biochemistry","score_opus":0.0833090247712639,"score_gpt":0.31580248430207786,"score_spread":0.23249345953081396,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2751068329","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":[0.9958163,0.0021147837,0.0004370121,0.000074544776,0.00003809256,0.00002328687,0.00023491804,0.000030144789,0.001230943],"genre_scores_gemma":[0.984932,0.0037461992,0.0013537648,0.00014590524,0.00002379835,0.00005811524,0.0005312999,0.000023548404,0.009185325],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998833,0.000012359719,0.000007711153,0.000027180093,0.00003319191,0.000036228874],"domain_scores_gemma":[0.9997429,0.000018841914,0.00006242713,0.000017644776,0.0000691064,0.00008904743],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00021357229,0.00057636364,0.00044872094,0.0010947015,0.0002185467,0.0002802099,0.0001504414,0.00028895747,0.0015368068],"category_scores_gemma":[0.00014703165,0.00018880179,0.00028116902,0.00026479445,0.00026557266,0.00029161962,0.00024188645,0.00046763063,0.00027560737],"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":[0.0032071967,0.00032112366,0.0025452878,0.00016470217,0.0000329525,0.00014255961,0.000072174415,0.000038254195,0.9867606,0.000078282224,0.00007510873,0.0065617864],"study_design_scores_gemma":[0.00018366301,0.015683973,0.13766909,0.000095705494,0.00022392868,0.0005848321,0.00036393708,0.00036222965,0.83669984,0.00015090023,0.007945043,0.00003689578],"about_ca_topic_score_codex":0.0031561104,"about_ca_topic_score_gemma":0.0059949714,"teacher_disagreement_score":0.0031561104,"about_ca_system_score_codex":0.00031133895,"about_ca_system_score_gemma":0.00030002196,"threshold_uncertainty_score":0.006275475},"labels":[],"label_agreement":null},{"id":"W2758682108","doi":"10.5539/jfr.v6n6p13","title":"Nutrient Composition of Raw, Dry-Roasted, and Skin-On Cashew Nuts","year":2017,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Nuts composition and effects","field":"Nursing","cited_by":53,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Cashew nut; Food science; Anacardium; Chemistry; Nut; Raw material; Composition (language); Nutrient; Tannin; Roasting; Horticulture; Biology; Organic chemistry","score_opus":0.07598552884863648,"score_gpt":0.4043061401716673,"score_spread":0.32832061132303086,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2758682108","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":[0.99929416,0.00036253987,0.00006257825,0.0000038318653,0.0000030972083,0.000004988894,0.0001080851,0.0000018556162,0.00015882148],"genre_scores_gemma":[0.99790514,0.0002797562,0.0005730385,0.000021658321,0.0000027199176,0.0000079500105,0.0003847079,0.0000054320926,0.00081959757],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.99993026,0.0000134231095,0.000007907741,0.00002045049,0.000017390004,0.000010607825],"domain_scores_gemma":[0.9998815,0.000023060917,0.00002572133,0.000005739215,0.000032756263,0.00003116653],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00011804262,0.00033227718,0.00023776447,0.0006385594,0.00016722805,0.00022344002,0.00010992729,0.00017272483,0.00086070626],"category_scores_gemma":[0.00023850417,0.00011684612,0.00016995292,0.00026980488,0.00016234786,0.00019454343,0.00016330394,0.0002065534,0.00008385695],"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":[0.002228052,0.00015090524,0.011893747,0.00010187426,0.00003710361,0.00015605033,0.0001775008,0.00003260612,0.98072964,0.00004490385,0.000022098033,0.0044255476],"study_design_scores_gemma":[0.00006331346,0.0032500704,0.6941109,0.000042705786,0.00018581479,0.00065300794,0.0006173675,0.0005741236,0.2982619,0.00012432816,0.0020845993,0.000031914526],"about_ca_topic_score_codex":0.0016999503,"about_ca_topic_score_gemma":0.0026343963,"teacher_disagreement_score":0.0016999503,"about_ca_system_score_codex":0.00015292005,"about_ca_system_score_gemma":0.00009218401,"threshold_uncertainty_score":0.0033800602},"labels":[],"label_agreement":null},{"id":"W2758897048","doi":"10.5539/jfr.v6n6p1","title":"Dietary Content and Potential Health Risks of Metals in Commercial Black Tea in Kampala (Uganda)","year":2017,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Heavy Metals in Plants","field":"Chemistry","cited_by":15,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Hazard quotient; Cadmium; Arsenic; Camellia sinensis; Black tea; Toxicology; Mercury (programming language); Chemistry; Potassium; Food science; Environmental health; Health risk assessment; Human health; Environmental chemistry; Heavy metals; Medicine; Biology; Horticulture","score_opus":0.5083357073164274,"score_gpt":0.5021799633197046,"score_spread":0.006155743996722807,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2758897048","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":[0.9996394,0.00010415063,0.000022080452,0.000015060964,4.5278756e-7,0.0000025903232,0.00003602255,7.9680774e-7,0.00017929304],"genre_scores_gemma":[0.9992281,0.0001514254,0.00011387515,0.000015361258,8.650838e-7,0.000010038848,0.000041102747,0.0000010732516,0.0004382272],"study_design_codex":"observational","study_design_gemma":"observational","domain_scores_codex":[0.9998925,0.00004126806,0.000009491302,0.000025234169,0.000016159713,0.000015216503],"domain_scores_gemma":[0.9997851,0.000058356993,0.00008512906,0.000012988141,0.00002987402,0.00002847295],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00023909366,0.00025185515,0.00014750658,0.00080418476,0.00061940524,0.0005241083,0.00015935878,0.00036905607,0.0011437823],"category_scores_gemma":[0.0005947809,0.00036407966,0.00015090186,0.0007245751,0.00031848287,0.00029469797,0.00042826805,0.00028579845,0.00021223475],"study_design_candidate":"observational","study_design_consensus":"observational","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0012558573,0.00055458973,0.9504432,0.00018438406,0.00012522694,0.0014027714,0.0060866596,0.00015947723,0.025711982,0.00019165724,0.0002037515,0.013680508],"study_design_scores_gemma":[0.000014530511,0.0007766441,0.9933176,0.000024104947,0.00005791925,0.0006666338,0.0028076437,0.0002251851,0.0010525641,0.00014843272,0.0008981927,0.0000105195395],"about_ca_topic_score_codex":0.0024707997,"about_ca_topic_score_gemma":0.005354634,"teacher_disagreement_score":0.0024707997,"about_ca_system_score_codex":0.00027103134,"about_ca_system_score_gemma":0.00014584101,"threshold_uncertainty_score":0.0049127936},"labels":[],"label_agreement":null},{"id":"W2761171465","doi":"10.5539/jfr.v6n6p29","title":"Effect of Asperagillus awamori on Alloxan-induced Mouse Hyperglycemia","year":2017,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Enzyme Production and Characterization","field":"Biochemistry, Genetics and Molecular Biology","cited_by":1,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Aspergillus awamori; Alloxan; Insulin; Endocrinology; Chemistry; Fermentation; Internal medicine; Medicine; Food science; Diabetes mellitus","score_opus":0.052863826143846646,"score_gpt":0.39074708434804806,"score_spread":0.3378832582042014,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2761171465","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":[0.99615365,0.0022328414,0.00057849864,0.00012622065,0.00003363261,0.000024095927,0.00010833312,0.000039859686,0.0007028835],"genre_scores_gemma":[0.9952891,0.0020198992,0.0011639341,0.00010107416,0.000041259853,0.000024911971,0.00019987737,0.0000053676367,0.001154612],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999596,0.0000046276296,0.0000042576303,0.000009565901,0.000010485976,0.00001146559],"domain_scores_gemma":[0.9999287,0.000008821893,0.000023297918,0.0000066568796,0.0000073294423,0.000025247937],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00008641382,0.00030921915,0.0003195324,0.00030641482,0.00019708484,0.00014041476,0.00017482467,0.00025759643,0.00088609953],"category_scores_gemma":[0.000093075876,0.0000700517,0.00026966035,0.00015174322,0.00016725341,0.0001852176,0.00016252922,0.0004266965,0.00015023499],"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":[0.0009695729,0.00027774784,0.0009769291,0.00016054894,0.000015591188,0.00016341505,0.000024135303,0.00007095181,0.99124485,0.00006599877,0.000059884776,0.005970433],"study_design_scores_gemma":[0.0001520201,0.011655385,0.02640761,0.000054980006,0.00014772097,0.00067238556,0.000120788696,0.0009286277,0.9541515,0.0002035449,0.005485863,0.000019482262],"about_ca_topic_score_codex":0.0002850898,"about_ca_topic_score_gemma":0.00047414683,"teacher_disagreement_score":0.00088609953,"about_ca_system_score_codex":0.000094314644,"about_ca_system_score_gemma":0.00013186909,"threshold_uncertainty_score":0.0029643178},"labels":[],"label_agreement":null},{"id":"W2763214631","doi":"10.5539/jfr.v6n6p35","title":"Rat Bioassay for Evaluation of Protein Quality of Soy-Fortified Complementary Foods","year":2017,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Child Nutrition and Water Access","field":"Nursing","cited_by":16,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Protein quality; Fortification; Food science; Soy protein; Protein efficiency ratio; Sorghum; Soy flour; Biology; Biotechnology; Chemistry; Agronomy; Body weight; Weight gain","score_opus":0.4919567159405428,"score_gpt":0.5579018108457457,"score_spread":0.06594509490520295,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2763214631","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":[0.98760706,0.0010591398,0.0066040405,0.0001293078,0.00009190552,0.00016468663,0.00092312624,0.00038350248,0.0030371891],"genre_scores_gemma":[0.9457159,0.0026283464,0.017341636,0.0002900344,0.000073397954,0.0011250402,0.0056157224,0.000154801,0.027055072],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9994554,0.00011306102,0.00004376134,0.000104166524,0.00015475319,0.00012889337],"domain_scores_gemma":[0.9989637,0.00018360332,0.00023010619,0.00012973133,0.0002318751,0.00026105327],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0005685428,0.0014690902,0.00045614998,0.0016011305,0.00051711226,0.00030795526,0.00037129127,0.00089270534,0.004253284],"category_scores_gemma":[0.0003421954,0.0004444549,0.00046128387,0.00070047675,0.00046724893,0.0003852463,0.00039185962,0.0015645273,0.0009912773],"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":[0.0015041184,0.002435284,0.0035280744,0.0000610971,0.00003955971,0.00010269368,0.00013405792,0.00009891979,0.9893339,0.00021380249,0.00013896334,0.0024096072],"study_design_scores_gemma":[0.00024944716,0.029313663,0.038431987,0.00003297405,0.00023389765,0.00042275144,0.00021417179,0.0014796467,0.92677915,0.00024904948,0.0025520448,0.000041213672],"about_ca_topic_score_codex":0.0012458379,"about_ca_topic_score_gemma":0.003180823,"teacher_disagreement_score":0.004253284,"about_ca_system_score_codex":0.00040122718,"about_ca_system_score_gemma":0.0003432046,"threshold_uncertainty_score":0.014228702},"labels":[],"label_agreement":null},{"id":"W2766276180","doi":"10.5539/jfr.v6n6p56","title":"Analysis of the Complex Index of Extruded Corn Starch and Degermed Corn","year":2017,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Food composition and properties","field":"Nursing","cited_by":0,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"National Natural Science Foundation of China","keywords":"Starch; Differential scanning calorimetry; Chemistry; Food science; Gluten; Amylose; Waxy corn; Extrusion; Palmitic acid; Maize starch; Enthalpy; Fatty acid; Chromatography; Biochemistry; Materials science","score_opus":0.20889471295822373,"score_gpt":0.4126061593522007,"score_spread":0.20371144639397695,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2766276180","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":[0.9938088,0.00058564043,0.0042212624,0.000012457148,0.000012048381,0.000026489723,0.00033543326,0.000034584486,0.0009632489],"genre_scores_gemma":[0.9910575,0.00037575114,0.0041808784,0.000034411303,0.0000054149978,0.00004299883,0.0016100607,0.00009363574,0.002599443],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9997392,0.000025507485,0.00002426541,0.0000699613,0.00010687233,0.00003404748],"domain_scores_gemma":[0.9996202,0.00006730301,0.00007566786,0.000026393642,0.00016151977,0.00004899865],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00034095228,0.00044671865,0.0003153542,0.00083200453,0.0001267293,0.00044228128,0.00017352875,0.00023010225,0.0010999218],"category_scores_gemma":[0.00056578347,0.00018120545,0.00032263668,0.0009441431,0.00021402139,0.00037447456,0.00019983714,0.0005911052,0.00012847863],"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":[0.0001735617,0.000013246263,0.00070591376,0.000029361476,0.000015499703,0.000036358102,0.000040270897,0.00003970214,0.9975447,0.00006693021,0.0000119403585,0.0013224497],"study_design_scores_gemma":[0.0000082245815,0.00013806704,0.019947931,0.000005365707,0.00003185852,0.000079169404,0.0000344568,0.00097364845,0.97771156,0.000028154702,0.0010314053,0.000010159121],"about_ca_topic_score_codex":0.0017963338,"about_ca_topic_score_gemma":0.0014069477,"teacher_disagreement_score":0.0017963338,"about_ca_system_score_codex":0.0003557934,"about_ca_system_score_gemma":0.00016837334,"threshold_uncertainty_score":0.0036795735},"labels":[],"label_agreement":null},{"id":"W2766549585","doi":"10.5539/jfr.v6n6p45","title":"Nutrient Composition of Cereals-based Complementary Flour and its Nutritional Adequacy in Infants Nutrition","year":2017,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Iron Metabolism and Disorders","field":"Medicine","cited_by":7,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"Nelson Mandela African Institution of Science and Technology","keywords":"Micronutrient; Bioavailability; Food science; Sorghum; Composition (language); Nutrient; Zinc; Antinutrient; Chemistry; Phytic acid; Wheat flour; Biology; Agronomy","score_opus":0.11051152260585978,"score_gpt":0.4228557993523377,"score_spread":0.3123442767464779,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2766549585","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":[0.9988506,0.00059904164,0.00009024076,0.000010680946,0.0000022562674,0.0000041758713,0.00012273106,0.0000027797091,0.000317411],"genre_scores_gemma":[0.9993061,0.00019080956,0.00021660708,0.0000070417072,0.000001033497,0.0000038589824,0.00010690296,0.0000019280174,0.00016565352],"study_design_codex":"observational","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9996761,0.00006970521,0.000043959506,0.000052415522,0.0001253547,0.00003243458],"domain_scores_gemma":[0.99963105,0.00007019665,0.00012948639,0.00001687255,0.00010808421,0.000044202185],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00039120775,0.000200375,0.00031735838,0.00068979163,0.00021042932,0.00042883423,0.00013067605,0.00019630876,0.00062960526],"category_scores_gemma":[0.0012336582,0.00015192998,0.0001806205,0.0005591153,0.0001742437,0.00009788168,0.00021686907,0.00020141607,0.00009995976],"study_design_candidate":"bench_or_experimental","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0012275513,0.00017486692,0.913121,0.00034123502,0.00018683849,0.001472827,0.0012285726,0.00015450314,0.06276747,0.000124091,0.00019416978,0.019006858],"study_design_scores_gemma":[0.0000021505548,0.0002975843,0.9947733,0.00002373453,0.000036291276,0.0010169606,0.00025588422,0.00015875523,0.0029395835,0.000028878736,0.00046195096,0.0000049310324],"about_ca_topic_score_codex":0.0046377103,"about_ca_topic_score_gemma":0.0041886116,"teacher_disagreement_score":0.0046377103,"about_ca_system_score_codex":0.0001918781,"about_ca_system_score_gemma":0.0001453519,"threshold_uncertainty_score":0.009221435},"labels":[],"label_agreement":null},{"id":"W2767642897","doi":"10.5539/jfr.v6n6p63","title":"Evaluation of Gluten-Free Amaranth and Navy Bean Flour Blends on Quality of Sugar Cookies","year":2017,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Food composition and properties","field":"Nursing","cited_by":10,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Amaranth; Food science; Gluten; Wheat flour; Sugar; Flavor; Gluten free; Mathematics; Chemistry","score_opus":0.33590536532237136,"score_gpt":0.4778570650401979,"score_spread":0.14195169971782656,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2767642897","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":[0.99855715,0.00067293696,0.00041509164,0.000008894721,0.0000069470757,0.000010769593,0.000060205442,0.000010781001,0.00025726942],"genre_scores_gemma":[0.99719316,0.0005847588,0.0014655369,0.000021535043,0.0000037230711,0.000013051018,0.00017029636,0.00001905268,0.00052904786],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99974674,0.000052648586,0.000020891632,0.000041456344,0.00010263637,0.000035649133],"domain_scores_gemma":[0.99982953,0.000021182492,0.000041322448,0.000008991979,0.000049418122,0.000049491224],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00026392261,0.00043521362,0.00032277944,0.00046580014,0.00017552618,0.0003363422,0.00012587289,0.00021115993,0.00053348404],"category_scores_gemma":[0.00028533835,0.00015499626,0.00034777855,0.00037615598,0.00013586832,0.00024313731,0.00025358226,0.00030491897,0.00006881994],"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":[0.00025907802,0.00004991614,0.00069558213,0.00008746831,0.000035388013,0.000041030384,0.000028683242,0.000046170917,0.99704474,0.000014284189,0.000008774883,0.0016888877],"study_design_scores_gemma":[0.000025717214,0.0019071675,0.039939813,0.000028824308,0.0002463811,0.00018222598,0.00014010191,0.00056296546,0.9557576,0.000018191959,0.0011728323,0.000018222137],"about_ca_topic_score_codex":0.0009240161,"about_ca_topic_score_gemma":0.0021787167,"teacher_disagreement_score":0.0009240161,"about_ca_system_score_codex":0.00012196483,"about_ca_system_score_gemma":0.00009389656,"threshold_uncertainty_score":0.0018372536},"labels":[],"label_agreement":null},{"id":"W2768051449","doi":"10.5539/jfr.v6n6p74","title":"Profiling of Phenolic Compounds in Sprouted Common Beans and Bambara Groundnuts","year":2017,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Agricultural pest management studies","field":"Agricultural and Biological Sciences","cited_by":15,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Chemistry; Caffeic acid; Polyphenol; Phytochemical; Kaempferol; Quercetin; Catechin; Quinic acid; Sprouting; Food science; Glucoside; Botany; Biochemistry; Biology; Antioxidant","score_opus":0.14569539955169988,"score_gpt":0.36041221195748163,"score_spread":0.21471681240578175,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2768051449","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":[0.9963492,0.0019332652,0.00076330395,0.000019642977,0.000007769063,0.000017142618,0.00057718175,0.000030266903,0.00030227136],"genre_scores_gemma":[0.99198216,0.0011235961,0.0029151663,0.00009092891,0.0000071409822,0.000019215067,0.0018728628,0.000021674969,0.0019672215],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99989545,0.000015890682,0.000005065567,0.000035943984,0.000026483825,0.000021252727],"domain_scores_gemma":[0.99986637,0.000020209536,0.000036046335,0.000008908905,0.000032563406,0.000035958572],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00012471982,0.00047660628,0.00035076565,0.00066741434,0.00019852653,0.00034039025,0.00011093419,0.00027335447,0.0004338978],"category_scores_gemma":[0.00014195229,0.00012887114,0.00025775906,0.0004472585,0.00012976266,0.00016595378,0.00012605847,0.00029609937,0.00013656453],"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":[0.00012854958,0.000015216213,0.0013137992,0.000046132172,0.000015223296,0.00005993958,0.00003745911,0.000019527797,0.9972166,0.0000055803293,0.0000064379324,0.001135588],"study_design_scores_gemma":[0.000016150416,0.0010171506,0.4403347,0.000029840145,0.00013981307,0.000748111,0.00036486072,0.00062531646,0.55401903,0.000047484107,0.0026375395,0.000019942836],"about_ca_topic_score_codex":0.0028756668,"about_ca_topic_score_gemma":0.0043702363,"teacher_disagreement_score":0.0028756668,"about_ca_system_score_codex":0.00018744034,"about_ca_system_score_gemma":0.00014983055,"threshold_uncertainty_score":0.0057178736},"labels":[],"label_agreement":null},{"id":"W2769067278","doi":"10.5539/jfr.v7n1p1","title":"Chemical Composition of Major Cassava Varieties in Uganda, Targeted for Industrialisation","year":2017,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Cassava research and cyanide","field":"Agricultural and Biological Sciences","cited_by":37,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Starch; Chemical composition; Food science; Raw material; Nutrient; Composition (language); Chemistry; Moisture; Calcium; Biology","score_opus":0.19049803618217892,"score_gpt":0.37885808194226517,"score_spread":0.18836004576008625,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2769067278","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":[0.9993249,0.00014124908,0.00002481481,0.0000035306325,8.097248e-7,0.000003331959,0.0001108883,0.00000137053,0.00038907956],"genre_scores_gemma":[0.99843746,0.0002440152,0.00034581876,0.00001033833,0.0000011160658,0.000010794666,0.00025989182,0.0000032083085,0.00068730896],"study_design_codex":"observational","study_design_gemma":"observational","domain_scores_codex":[0.99989724,0.000012570586,0.0000148831905,0.000034655845,0.000024827339,0.000015780615],"domain_scores_gemma":[0.99980575,0.000028631744,0.000068171066,0.000009382219,0.00006236952,0.000025787216],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00012479394,0.00025462208,0.00025334736,0.0011335484,0.00067865633,0.0005961123,0.0001411274,0.00019976665,0.000593964],"category_scores_gemma":[0.0002955612,0.00023242341,0.00014755595,0.0017499211,0.00031561858,0.00018488202,0.00030869633,0.00016795643,0.00015776927],"study_design_candidate":"observational","study_design_consensus":"observational","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0016309494,0.00018058735,0.7005489,0.0003234128,0.000078316145,0.0022795247,0.0055853254,0.00030927692,0.26174396,0.000288323,0.0002633089,0.026768062],"study_design_scores_gemma":[0.0000059224485,0.00026013996,0.9893897,0.000017697059,0.00002202634,0.00050526543,0.002631267,0.000106180625,0.0053483113,0.000043870492,0.0016620322,0.000007608717],"about_ca_topic_score_codex":0.0032341396,"about_ca_topic_score_gemma":0.008771266,"teacher_disagreement_score":0.0032341396,"about_ca_system_score_codex":0.00031989362,"about_ca_system_score_gemma":0.00017010694,"threshold_uncertainty_score":0.006430626},"labels":[],"label_agreement":null},{"id":"W2769213823","doi":"10.5539/jfr.v6n6p83","title":"The Effects of Replacing Pork Fat with Cold-Pressed Coconut Oil on the Properties of Fresh Sausage","year":2017,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Meat and Animal Product Quality","field":"Agricultural and Biological Sciences","cited_by":7,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"TBARS; Food science; Chemistry; Thiobarbituric acid; Coconut oil; Lipid oxidation; Moisture; Composition (language); Antioxidant; Lipid peroxidation; Biochemistry; Organic chemistry","score_opus":0.14507844008285845,"score_gpt":0.3232226594958304,"score_spread":0.17814421941297195,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2769213823","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":[0.9991002,0.0005683546,0.00013667805,0.000013167679,0.000012805173,0.000008870612,0.000054575026,0.0000046675973,0.00010059436],"genre_scores_gemma":[0.9979215,0.0005150459,0.0008728642,0.000049300394,0.000006738645,0.000013165234,0.00013588773,0.000009236031,0.0004762031],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9997776,0.000048086185,0.00002836341,0.000050458522,0.000047881997,0.000047617745],"domain_scores_gemma":[0.9996315,0.000078714686,0.00011252638,0.000027870965,0.000078856385,0.00007047223],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0002781707,0.0006075215,0.00051295635,0.00022377302,0.00021235824,0.0005497335,0.00031475048,0.0003781875,0.0008461697],"category_scores_gemma":[0.0004679202,0.00019897528,0.00041226935,0.00027795805,0.0003650968,0.00044476244,0.00029868115,0.00053427665,0.00010286683],"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":[0.0037790497,0.00021487173,0.0013339112,0.00020503126,0.000050458082,0.0001090662,0.00005942858,0.00011296691,0.99199814,0.000013710455,0.000013479474,0.0021099122],"study_design_scores_gemma":[0.000037921705,0.0075785676,0.020100396,0.000035547513,0.00022546307,0.00016660475,0.00025205337,0.00040856414,0.97020805,0.000017024,0.00094805745,0.00002187639],"about_ca_topic_score_codex":0.0020600774,"about_ca_topic_score_gemma":0.003196759,"teacher_disagreement_score":0.0020600774,"about_ca_system_score_codex":0.00033217488,"about_ca_system_score_gemma":0.00027802752,"threshold_uncertainty_score":0.0040961504},"labels":[],"label_agreement":null},{"id":"W2769949530","doi":"10.5539/jfr.v7n1p10","title":"Hepato-protective Effect of Clove Bud Polyphenols (Syzygium aromaticum L.) (Clovinol®) by Modulating Alcohol Induced Oxidative Stress and Inflammation","year":2017,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Alcohol Consumption and Health Effects","field":"Medicine","cited_by":12,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Oxidative stress; Antioxidant; Liver injury; Steatosis; Pharmacology; Lipid peroxidation; Liver function; Fatty liver; Glutathione; Inflammation; Chemistry; Medicine; Internal medicine; Biochemistry; Enzyme","score_opus":0.17316477220134882,"score_gpt":0.4630743690319785,"score_spread":0.28990959683062967,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2769949530","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":[0.99461716,0.0040769884,0.000614159,0.0000941591,0.00001621328,0.00001833855,0.0000896798,0.00002493134,0.00044839218],"genre_scores_gemma":[0.9941373,0.0033013104,0.0009194739,0.00007542209,0.000012877457,0.000013296498,0.00015698819,0.0000049930863,0.0013783358],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999691,0.000008247777,0.0000033050894,0.0000051634584,0.000006787284,0.0000072812345],"domain_scores_gemma":[0.999956,0.0000045747593,0.000017858596,0.000002685651,0.0000073302713,0.000011558495],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00006206132,0.00030008145,0.00020897354,0.00027755686,0.00012000344,0.00017135376,0.000095008254,0.00019609343,0.0006732569],"category_scores_gemma":[0.000064259155,0.00009059629,0.00022894282,0.00013098633,0.000112336995,0.00014650977,0.00014440314,0.0002240888,0.000091455004],"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":[0.0006486803,0.00016374982,0.0004834051,0.0001819983,0.00002321191,0.00007640433,0.000016009535,0.00006223617,0.99371606,0.000034474077,0.000038794675,0.0045550787],"study_design_scores_gemma":[0.00014746029,0.006614358,0.029960066,0.000048552032,0.00019608146,0.0005156521,0.000093114475,0.0006598034,0.95732605,0.00006267481,0.0043636095,0.000012656788],"about_ca_topic_score_codex":0.0009382113,"about_ca_topic_score_gemma":0.0020778745,"teacher_disagreement_score":0.0009382113,"about_ca_system_score_codex":0.000085849075,"about_ca_system_score_gemma":0.00016879175,"threshold_uncertainty_score":0.0022522807},"labels":[],"label_agreement":null},{"id":"W2771037331","doi":"10.5539/jfr.v7n1p21","title":"Effect of Packaging Material, Storage Temperature and Duration on the Quality of Semi-Processed Adult House Cricket Meal","year":2017,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Insect Utilization and Effects","field":"Agricultural and Biological Sciences","cited_by":15,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":true,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"Australian Centre for International Agricultural Research; International Development Research Centre","keywords":"Food science; Shelf life; Meal; Polyethylene; Cold storage; Contamination; Chemistry; Environmental science; Pulp and paper industry; Biology; Horticulture; Engineering","score_opus":0.0795448755295296,"score_gpt":0.37336611539549897,"score_spread":0.29382123986596936,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2771037331","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":[0.9973563,0.0018175775,0.00019691176,0.000021947693,0.000024480662,0.000013026044,0.00019131995,0.000009592847,0.00036892272],"genre_scores_gemma":[0.99716455,0.00080877956,0.0006483711,0.00006508796,0.000015104645,0.00002214576,0.00044630686,0.000014773515,0.00081490644],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9997142,0.00005732613,0.000044667486,0.0000798784,0.00006441983,0.000039472034],"domain_scores_gemma":[0.9994098,0.00009471104,0.0002138419,0.000039658305,0.00015846628,0.00008352618],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00039532126,0.00045491307,0.00037886138,0.00025539086,0.00026203165,0.00067738397,0.00019487481,0.00026894553,0.0013127713],"category_scores_gemma":[0.0008773023,0.00020837087,0.0003923807,0.00035145687,0.00024158519,0.0005005386,0.00025331983,0.00046218903,0.00026186256],"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":[0.006449291,0.00024542116,0.02338552,0.0005246898,0.00018067131,0.0004269717,0.00040945623,0.00027878344,0.95634633,0.000039043745,0.0001964345,0.011517385],"study_design_scores_gemma":[0.000039096467,0.009208479,0.4583334,0.000107554224,0.0004976279,0.00069730345,0.0009002987,0.00077298476,0.52657247,0.000049617895,0.0027405855,0.00008053089],"about_ca_topic_score_codex":0.0011805705,"about_ca_topic_score_gemma":0.0018569643,"teacher_disagreement_score":0.0013127713,"about_ca_system_score_codex":0.00024985612,"about_ca_system_score_gemma":0.00016317428,"threshold_uncertainty_score":0.0043916106},"labels":[],"label_agreement":null},{"id":"W2772279246","doi":"10.5539/jfr.v7n1p32","title":"Detection of Peanut Allergen Traces with a Real Time PCR Assay - The Challenge to Protect Food-Allergic Consumers","year":2017,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Food Allergy and Anaphylaxis Research","field":"Medicine","cited_by":3,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"KU Leuven; Vlaamse regering; Belgian Federal Science Policy Office","keywords":"Food allergens; Allergen; Food science; Food allergy; Allergy; Food products; Peanut allergy; Biotechnology; Medicine; Chemistry; Biology; Immunology","score_opus":0.09267395841753885,"score_gpt":0.370296095686883,"score_spread":0.27762213726934415,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2772279246","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":[0.9588472,0.0040569254,0.033781365,0.0002740602,0.00012610707,0.00021944543,0.00018545717,0.00019648632,0.0023130318],"genre_scores_gemma":[0.94203544,0.001752391,0.052924767,0.00018833796,0.000052224805,0.00020897214,0.0002872759,0.000020718295,0.0025298935],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99824166,0.00072067964,0.000094753734,0.00034679862,0.00047985648,0.000116311356],"domain_scores_gemma":[0.99920076,0.00038563614,0.00017397806,0.00007698753,0.00013621875,0.000026283571],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0016439869,0.00062612677,0.00042721358,0.00051113416,0.00017944805,0.00060632644,0.0004127344,0.00080653274,0.0010204177],"category_scores_gemma":[0.0013303941,0.00040324047,0.00030669567,0.00025527814,0.00042911846,0.0006523423,0.0002911615,0.00069389405,0.0006020135],"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":[0.00025766465,0.000135254,0.010999639,0.0001940388,0.0000200168,0.000069930764,0.00018044695,0.00013630219,0.9735118,0.00007829386,0.00006220838,0.014354567],"study_design_scores_gemma":[0.000028716562,0.002833372,0.04005379,0.00008544614,0.00010997994,0.0013320297,0.0005246157,0.004881385,0.9463729,0.00022213403,0.0035229528,0.000032600667],"about_ca_topic_score_codex":0.0002491824,"about_ca_topic_score_gemma":0.0002952863,"teacher_disagreement_score":0.0016439869,"about_ca_system_score_codex":0.00014075472,"about_ca_system_score_gemma":0.00018956914,"threshold_uncertainty_score":0.008694351},"labels":[],"label_agreement":null},{"id":"W2773266826","doi":"10.5539/jfr.v7n1p38","title":"Antioxidant Activity of a Oryzanols Concentrate by Differential Scanning Calorimetry","year":2017,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Free Radicals and Antioxidants","field":"Chemistry","cited_by":2,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Antioxidant; Rice bran oil; Chemistry; Sunflower oil; Differential scanning calorimetry; Tocopherol; Degree of unsaturation; Food science; Soybean oil; Sunflower; Organic chemistry; Vegetable oil; Lipid oxidation; Oleic acid; Peroxide; Bran; Biochemistry; Vitamin E; Agronomy; Biology; Raw material","score_opus":0.07961298605299823,"score_gpt":0.3755960331756045,"score_spread":0.2959830471226063,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2773266826","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":[0.97095585,0.010404255,0.013737657,0.0000804243,0.00009445279,0.00015190133,0.0015591683,0.00014346867,0.002872837],"genre_scores_gemma":[0.9612595,0.007904155,0.01751323,0.00008822845,0.00006552569,0.00020244654,0.0038939358,0.0001155061,0.008957316],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9995265,0.00005171828,0.00005931674,0.000099763216,0.000214515,0.00004818344],"domain_scores_gemma":[0.9996476,0.00005036029,0.00006705263,0.000028073997,0.0001823502,0.000024530656],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00038778596,0.0010400079,0.0004835224,0.0010971581,0.00022554319,0.00038931947,0.0002866138,0.00032517876,0.0011987803],"category_scores_gemma":[0.00037750188,0.00021267716,0.00039087687,0.0010135005,0.00020266458,0.0003663108,0.00025833157,0.00066801824,0.00040757487],"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":[0.0000732662,0.000039640603,0.00022859372,0.000054635522,0.00001661269,0.000012587676,0.000025056917,0.00004677781,0.99814856,0.00001573086,0.000020809855,0.0013175741],"study_design_scores_gemma":[0.0000057374514,0.0002454696,0.0024459248,0.000010738073,0.000046296966,0.00002275139,0.000021877295,0.00028963326,0.99591464,0.000019836358,0.00097090605,0.0000062030963],"about_ca_topic_score_codex":0.001514997,"about_ca_topic_score_gemma":0.001346084,"teacher_disagreement_score":0.001514997,"about_ca_system_score_codex":0.00029741382,"about_ca_system_score_gemma":0.00025425383,"threshold_uncertainty_score":0.00401026},"labels":[],"label_agreement":null},{"id":"W2777593302","doi":"10.5539/jfr.v7n1p46","title":"Effect of Surface Coatings on the Shelf life and Quality of Cassava","year":2017,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Cassava research and cyanide","field":"Agricultural and Biological Sciences","cited_by":14,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"Deutscher Akademischer Austauschdienst; United States Agency for International Development","keywords":"Guar gum; Xanthan gum; Manihot esculenta; Shelf life; Guar; Postharvest; Food science; Horticulture; Flesh; Chemistry; Biology; Materials science","score_opus":0.20863085280256133,"score_gpt":0.41992056419712637,"score_spread":0.21128971139456504,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2777593302","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":[0.99768,0.0015545518,0.00012458647,0.000019773861,0.000013530447,0.000009944818,0.00006541397,0.000007401491,0.00052477326],"genre_scores_gemma":[0.9969897,0.0011878127,0.0006900141,0.000034092776,0.00000821176,0.000012048184,0.0001639953,0.000008850084,0.0009051664],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998412,0.000030082116,0.000018190893,0.0000266496,0.000051142615,0.00003260429],"domain_scores_gemma":[0.9996171,0.0000876729,0.00009136541,0.00002299042,0.00011349808,0.000067337416],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00018686682,0.00037791178,0.00027841958,0.00020280723,0.00017544336,0.0004347936,0.00014570326,0.0002636211,0.000645949],"category_scores_gemma":[0.00043754355,0.00017783871,0.0002945429,0.00020793841,0.00012171354,0.00022849579,0.00020813558,0.00043925655,0.00011417909],"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":[0.00048511443,0.00006331503,0.000964441,0.00012818232,0.00002390502,0.00007974741,0.000051537925,0.000107032945,0.99515593,0.000015726097,0.000028496139,0.0028966237],"study_design_scores_gemma":[0.000015643465,0.004685985,0.03004425,0.00005126825,0.00012304516,0.00014371093,0.00016887822,0.00056490593,0.96227884,0.000017133241,0.0018865826,0.00001984082],"about_ca_topic_score_codex":0.0009803366,"about_ca_topic_score_gemma":0.0016094283,"teacher_disagreement_score":0.0009803366,"about_ca_system_score_codex":0.00014882599,"about_ca_system_score_gemma":0.00014512023,"threshold_uncertainty_score":0.0021608472},"labels":[],"label_agreement":null},{"id":"W2778583737","doi":"10.5539/jfr.v7n1p61","title":"Glucuronic Acid Rich Kombucha-fermented Pomegranate Juice","year":2017,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Pomegranate: compositions and health benefits","field":"Nursing","cited_by":32,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"McGill University","funders":"","keywords":"Glucuronic acid; Fermentation; Chemistry; Food science; Sucrose; Sugar; Acetic acid; Reducing sugar; Acetic acid bacteria; Polysaccharide; Biochemistry","score_opus":0.1459380638019766,"score_gpt":0.4513739942959144,"score_spread":0.3054359304939378,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2778583737","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":[0.9979873,0.0005837209,0.0007710159,0.00003477308,0.000013134435,0.000020788364,0.00020439242,0.000019813631,0.00036515453],"genre_scores_gemma":[0.9934269,0.00068636157,0.0037918533,0.00004932422,0.000010842855,0.000029049992,0.00064756087,0.000025255009,0.0013327601],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998084,0.000036005553,0.000017798937,0.00005237089,0.00004710686,0.00003846569],"domain_scores_gemma":[0.99992704,0.000010927528,0.000019936553,0.000007323421,0.000012195551,0.000022631117],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00018913962,0.00101377,0.0005593824,0.00031311513,0.00024761172,0.00081366976,0.00020675418,0.00027978836,0.00075353915],"category_scores_gemma":[0.00019581654,0.00017846144,0.00052567077,0.00029720238,0.00017443203,0.0005243836,0.0005654139,0.0005490928,0.00014849742],"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":[0.00011315744,0.000039655115,0.00028137138,0.00004237467,0.000009625015,0.000058039186,0.000011417939,0.0000468252,0.99869967,0.000009199516,0.0000068765175,0.000681832],"study_design_scores_gemma":[0.000015996131,0.00062632584,0.015319476,0.00002089929,0.000050287254,0.00020083274,0.000105772,0.00065999245,0.98204494,0.000033398723,0.0009097878,0.000012188937],"about_ca_topic_score_codex":0.00053145975,"about_ca_topic_score_gemma":0.001058691,"teacher_disagreement_score":0.00101377,"about_ca_system_score_codex":0.00013333124,"about_ca_system_score_gemma":0.00021773056,"threshold_uncertainty_score":0.0025208592},"labels":[],"label_agreement":null},{"id":"W2782130705","doi":"10.5539/jfr.v7n1p76","title":"Bioactive Peptides by in vitro Digestion of Germinated Bean Cotyledons Extrudates","year":2018,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Protein Hydrolysis and Bioactive Peptides","field":"Biochemistry, Genetics and Molecular Biology","cited_by":11,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"Instituto Tecnológico y de Estudios Superiores de Monterrey; Consejo Nacional de Ciencia y Tecnología","keywords":"Digestion (alchemy); Chemistry; Trolox; Food science; Antioxidant; Hydrolysate; Pepsin; Enzymatic hydrolysis; Germination; Extrusion; Peptide; Legume; Enzyme; Biochemistry; Hydrolysis; Chromatography; Antioxidant capacity; Botany; Biology","score_opus":0.03133677768477876,"score_gpt":0.34479539701848716,"score_spread":0.3134586193337084,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2782130705","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":[0.99587315,0.0013535679,0.0019165415,0.000026615724,0.000013580351,0.000027980643,0.0002908923,0.000019909254,0.0004777973],"genre_scores_gemma":[0.99110293,0.0012355912,0.0038208265,0.00004925583,0.000010670286,0.000022571638,0.0010703778,0.000038537877,0.0026492076],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99989474,0.000017106537,0.000009766328,0.000032517964,0.000022820062,0.000023083752],"domain_scores_gemma":[0.99991274,0.000018332357,0.000029868605,0.0000049273535,0.00001325707,0.000020882451],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00022474119,0.0005789375,0.0003153951,0.00016773558,0.00008750884,0.0002452018,0.00012165772,0.00019500643,0.0005353395],"category_scores_gemma":[0.00012533356,0.0001727118,0.0002539343,0.00018244296,0.00012507844,0.00019258856,0.00014916155,0.00036989985,0.00018465615],"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":[0.000056570476,0.0000054174684,0.00005943922,0.000021753753,0.0000025781596,0.000021260592,0.0000069070443,0.000014511065,0.9996246,0.00000418975,0.0000024659694,0.00018024567],"study_design_scores_gemma":[0.000012775112,0.00040912416,0.009807662,0.000012319001,0.000029541041,0.00012368911,0.00003685875,0.00035645638,0.9883416,0.0000125856195,0.00085209747,0.000005345731],"about_ca_topic_score_codex":0.0008606571,"about_ca_topic_score_gemma":0.0016151828,"teacher_disagreement_score":0.0008606571,"about_ca_system_score_codex":0.00018312878,"about_ca_system_score_gemma":0.00012699919,"threshold_uncertainty_score":0.0017908812},"labels":[],"label_agreement":null},{"id":"W2782333185","doi":"10.5539/jfr.v7n1p70","title":"Isolation and Structure Elucidation of a New Diterpene Glycoside from Stevia rebaudiana Bertoni","year":2018,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Biochemical Analysis and Sensing Techniques","field":"Nursing","cited_by":3,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"Emory University","keywords":"Stevia rebaudiana; Diterpene; Glycoside; Stereochemistry; Chemistry; Stevia; Food science","score_opus":0.05490809172940669,"score_gpt":0.3631573932080566,"score_spread":0.30824930147864993,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2782333185","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":[0.99184966,0.002579981,0.0030589846,0.00015438614,0.000019580095,0.000052261705,0.0006209509,0.00005075456,0.001613432],"genre_scores_gemma":[0.98354393,0.0024521435,0.006710391,0.00012221771,0.000027379045,0.000041908257,0.0019339799,0.000023524235,0.005144346],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99996924,0.0000044209823,0.0000026414934,0.0000068458303,0.00000926383,0.0000075917196],"domain_scores_gemma":[0.9999362,0.000011315894,0.000012559583,0.000005854032,0.000016693884,0.000017455675],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000062430416,0.00060497486,0.00036405088,0.0008468211,0.00021490146,0.00022667307,0.00015849152,0.00034306134,0.0007480312],"category_scores_gemma":[0.00010064094,0.00014601731,0.00022449406,0.00045758302,0.00019578647,0.00031509876,0.00019748945,0.00033923078,0.000322415],"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":[0.00005083496,0.000010392651,0.00013242986,0.000025581443,0.0000025205154,0.00013387468,0.000018649078,0.000032420296,0.9977799,0.000027839988,0.000008908426,0.001776707],"study_design_scores_gemma":[0.000046824985,0.0007340359,0.026943324,0.000021526525,0.000073252995,0.0011914681,0.00019126279,0.0013271116,0.96087545,0.00023304987,0.0083265025,0.000036158362],"about_ca_topic_score_codex":0.00083406124,"about_ca_topic_score_gemma":0.0016723473,"teacher_disagreement_score":0.0008468211,"about_ca_system_score_codex":0.00010643994,"about_ca_system_score_gemma":0.00021434239,"threshold_uncertainty_score":0.0025024414},"labels":[],"label_agreement":null},{"id":"W2782892645","doi":"10.5539/jfr.v7n1p86","title":"Perceived Body Size and Weight Control Practices of Adolescents in Rural and Urban Communities in South Western Nigeria","year":2018,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Obesity, Physical Activity, Diet","field":"Medicine","cited_by":1,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Overweight; Anthropometry; Demography; Psychology; Perception; Body mass index; Body weight; Dieting; Cross-sectional study; Medicine; Developmental psychology; Environmental health; Obesity; Weight loss","score_opus":0.051301394349777936,"score_gpt":0.37176735183371357,"score_spread":0.32046595748393564,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2782892645","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":[0.99978644,0.000040779567,0.0000051097963,0.000018295568,0.0000010321388,0.000002869673,0.000009974572,1.958938e-7,0.00013527287],"genre_scores_gemma":[0.9997873,0.00007853969,0.00001885323,0.00001131135,8.2691264e-7,0.000004203163,0.000011290991,1.834641e-7,0.00008745707],"study_design_codex":"observational","study_design_gemma":"observational","domain_scores_codex":[0.9998411,0.000046970858,0.000018901863,0.00002040795,0.000033536722,0.00003901359],"domain_scores_gemma":[0.9995546,0.00007875607,0.00019055292,0.000009860413,0.00003880969,0.00012736584],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00033748665,0.00018382419,0.00017288499,0.000408443,0.00060061336,0.00045767706,0.00015876922,0.00025205643,0.001467493],"category_scores_gemma":[0.0008825319,0.0002193745,0.00011226803,0.00030140008,0.00038028456,0.00029692822,0.0003448073,0.00036659164,0.00010377473],"study_design_candidate":"observational","study_design_consensus":"observational","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00002393792,0.000096600284,0.99017566,0.000028675198,0.000005032474,0.0002191452,0.00705532,0.000012711662,0.0003233969,0.00004064234,0.00005621323,0.0019625858],"study_design_scores_gemma":[0.0000031300942,0.00017962453,0.9725264,0.000049586106,0.0000062254226,0.00026887926,0.026567074,0.00006065298,0.000054758464,0.00002225087,0.00025809798,0.0000033234692],"about_ca_topic_score_codex":0.009329665,"about_ca_topic_score_gemma":0.017909778,"teacher_disagreement_score":0.009329665,"about_ca_system_score_codex":0.00022590347,"about_ca_system_score_gemma":0.00029932597,"threshold_uncertainty_score":0.018550754},"labels":[],"label_agreement":null},{"id":"W2783190348","doi":"10.5539/jfr.v7n2p1","title":"The Relationship between Children’s Noncognitive Skills toward Food and Their Food Habits in a Cross-Sectional Study","year":2018,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Obesity, Physical Activity, Diet","field":"Medicine","cited_by":1,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Cognition; Psychology; Cognitive skill; Cross-sectional study; Environmental health; Developmental psychology; Medicine","score_opus":0.1229194717470789,"score_gpt":0.4176992314578282,"score_spread":0.2947797597107493,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2783190348","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":[0.9996101,0.00008719559,0.000028103721,0.000010796775,0.0000025631555,0.000003910825,0.0001139578,8.0575387e-7,0.00014250948],"genre_scores_gemma":[0.9994747,0.00008471823,0.0000804982,0.000019932722,0.0000029911648,0.000008823676,0.00021357348,0.0000011383939,0.000113662354],"study_design_codex":"observational","study_design_gemma":"observational","domain_scores_codex":[0.99953663,0.000089826644,0.00007502485,0.00010448293,0.000099213066,0.000094743475],"domain_scores_gemma":[0.9979227,0.00039787887,0.0008359368,0.00015113875,0.00027039973,0.00042190697],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00082485145,0.0002623156,0.00030591947,0.00071081804,0.00040165387,0.0005721402,0.00022225863,0.00036806136,0.0012583858],"category_scores_gemma":[0.0022301471,0.00042060547,0.00041790455,0.00075505866,0.00028507077,0.00047360617,0.0003592548,0.0006505418,0.0001684305],"study_design_candidate":"observational","study_design_consensus":"observational","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00001885296,0.000036121968,0.99938214,0.0000055210244,0.000023531076,0.00003698648,0.00015976308,0.000004789545,0.00008554274,0.00000478082,0.000016797365,0.00022511692],"study_design_scores_gemma":[9.0921867e-7,0.00004171672,0.9996049,0.0000022823751,0.000009474175,0.0000646663,0.0001982699,0.000015269043,0.000019926862,0.0000027986014,0.000038570914,0.0000012400446],"about_ca_topic_score_codex":0.008976762,"about_ca_topic_score_gemma":0.015040424,"teacher_disagreement_score":0.008976762,"about_ca_system_score_codex":0.00027251864,"about_ca_system_score_gemma":0.00027324294,"threshold_uncertainty_score":0.017849028},"labels":[],"label_agreement":null},{"id":"W2784454337","doi":"10.5539/jfr.v7n2p10","title":"Enzymatic Kinetics of Enzymatically Extruded Degerminated Maize Using Glucamylase","year":2018,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Enzyme Production and Characterization","field":"Biochemistry, Genetics and Molecular Biology","cited_by":3,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"National Natural Science Foundation of China","keywords":"Kinetics; Chemistry; Substrate (aquarium); Enzyme; Enzyme kinetics; Hydrolysis; Rate equation; Nuclear chemistry; Chromatography; Biochemistry; Biology; Active site","score_opus":0.08785365182604056,"score_gpt":0.3911861990866239,"score_spread":0.30333254726058334,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2784454337","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":[0.9817105,0.00323873,0.0138339875,0.00004956048,0.000031121526,0.000038461854,0.00040829144,0.00006223026,0.0006271694],"genre_scores_gemma":[0.9823299,0.002383175,0.011800571,0.000025740055,0.000007328238,0.000028198594,0.0010133557,0.000045591132,0.0023660806],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9997327,0.000035645608,0.000036629408,0.00007224637,0.00008182629,0.000041020056],"domain_scores_gemma":[0.999845,0.000033555185,0.000054998938,0.00001568687,0.000035980167,0.000014811618],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00034640846,0.0005399434,0.00049850193,0.00018188296,0.000062457926,0.00044737814,0.00021052906,0.00024411501,0.00025828258],"category_scores_gemma":[0.00035206653,0.00019909673,0.00052052026,0.00037963458,0.0001323474,0.00057484425,0.00019558927,0.0006487389,0.00016334286],"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":[0.00009363501,0.000010030057,0.0002418738,0.00005469448,0.000011236999,0.00003089964,0.000014650471,0.00020088984,0.9981894,0.0000441827,0.00000713442,0.0011014141],"study_design_scores_gemma":[0.000004792654,0.00011698814,0.002198628,0.000005207778,0.000023288592,0.0000683319,0.00002165116,0.0017629132,0.9948201,0.000027974682,0.0009402916,0.000009807711],"about_ca_topic_score_codex":0.0011728465,"about_ca_topic_score_gemma":0.0011364601,"teacher_disagreement_score":0.0011728465,"about_ca_system_score_codex":0.00034220272,"about_ca_system_score_gemma":0.00019734245,"threshold_uncertainty_score":0.002482891},"labels":[],"label_agreement":null},{"id":"W2784520975","doi":"","title":"Elderly with eating difficulties : Nutritional status, food choice, preferences, and meal experiences – a literature overview from a Scandinavian context","year":2015,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Nutrition and Health in Aging","field":"Medicine","cited_by":3,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Context (archaeology); Meal; Psychology; Food choice; Environmental health; Gerontology; Medicine; Food science; Geography; Biology","score_opus":0.22675996977632612,"score_gpt":0.42336938714467853,"score_spread":0.1966094173683524,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2784520975","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":[0.09806469,0.8968367,0.00015466388,0.0012467912,0.00022650778,0.000041095896,0.0006051347,0.0000044862313,0.0028199067],"genre_scores_gemma":[0.24996008,0.74588066,0.0009786818,0.0014623721,0.0003220038,0.00014314427,0.00084619946,0.0000052430296,0.00040155585],"study_design_codex":"design_other","study_design_gemma":"systematic_review","domain_scores_codex":[0.99904317,0.000220866,0.00036104952,0.00012353923,0.00016467129,0.00008656987],"domain_scores_gemma":[0.99810517,0.0010009155,0.0005054415,0.000019211484,0.00028439332,0.00008485522],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0014833142,0.00070898805,0.0013829713,0.00560216,0.000981616,0.0019883702,0.00040391544,0.001156267,0.0013458617],"category_scores_gemma":[0.0021589664,0.00033492935,0.00084804435,0.008675408,0.0009606915,0.0012999289,0.0010973278,0.00061829516,0.00013503563],"study_design_candidate":"systematic_review","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":[0.0010343504,0.0007002693,0.26923215,0.11782275,0.0019043629,0.008391992,0.043060124,0.0002658772,0.0016335845,0.0032880285,0.014957353,0.53770924],"study_design_scores_gemma":[0.00007215964,0.00044853718,0.6720569,0.13063705,0.0029632594,0.013220348,0.08048128,0.00012426259,0.0003375222,0.00094272377,0.098522566,0.00019334507],"about_ca_topic_score_codex":0.018208893,"about_ca_topic_score_gemma":0.04614586,"teacher_disagreement_score":0.018208893,"about_ca_system_score_codex":0.0012229135,"about_ca_system_score_gemma":0.002707281,"threshold_uncertainty_score":0.03620583},"labels":[],"label_agreement":null},{"id":"W2785697522","doi":"10.5539/jfr.v7n2p77","title":"Study on Consumers’ Behavior on Buffen (Buffalo meat): Marketing Perspective","year":2018,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Livestock Farming and Management","field":"Agricultural and Biological Sciences","cited_by":4,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Hectare; Agriculture; Agricultural science; Geography; Simple random sample; Socioeconomics; Demography; Population; Biology; Economics; Sociology","score_opus":0.18303614405607596,"score_gpt":0.39765077366660134,"score_spread":0.21461462961052538,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2785697522","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":[0.99871135,0.000074679476,0.0000204858,0.00012035376,0.000001986409,0.0000045916922,0.00003073319,5.009948e-7,0.001035316],"genre_scores_gemma":[0.9983796,0.0002537161,0.0000682479,0.00011128309,0.0000063370403,0.000005625406,0.000041960826,6.402369e-7,0.0011326621],"study_design_codex":"observational","study_design_gemma":"observational","domain_scores_codex":[0.9998311,0.000064368825,0.000008535071,0.0000159992,0.000045629582,0.00003423441],"domain_scores_gemma":[0.99950886,0.00017300127,0.00013613282,0.000010447997,0.000085510444,0.000085928834],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00040423998,0.000106668755,0.00012907111,0.00038118396,0.0005721233,0.00058050297,0.00008227459,0.00032347193,0.0036453772],"category_scores_gemma":[0.00073032937,0.000113108654,0.00016384204,0.0005158527,0.00024997955,0.0005036374,0.00022532072,0.0004142776,0.00028361718],"study_design_candidate":"observational","study_design_consensus":"observational","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0002127887,0.000617106,0.92538863,0.00024068994,0.000041096537,0.0018342345,0.044873267,0.00006126176,0.005966845,0.0003408953,0.00082584127,0.019597406],"study_design_scores_gemma":[0.0000050641243,0.00083816925,0.91418695,0.00006039491,0.000021330357,0.0007594897,0.08052385,0.00018044333,0.00041965093,0.00011591127,0.0028742882,0.000014448102],"about_ca_topic_score_codex":0.0026919034,"about_ca_topic_score_gemma":0.006058022,"teacher_disagreement_score":0.0036453772,"about_ca_system_score_codex":0.00022140879,"about_ca_system_score_gemma":0.00016803876,"threshold_uncertainty_score":0.012195051},"labels":[],"label_agreement":null},{"id":"W2785893638","doi":"10.5539/jfr.v7n2p68","title":"Effect of Drying on Quality and Sensory Attributes of Lemongrass (Cymbopogon citratus) Tea","year":2018,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Phytochemicals and Antioxidant Activities","field":"Medicine","cited_by":22,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Cymbopogon citratus; Aroma; Significant difference; Food science; Mathematics; Bitter taste; Chemistry; Taste; Sensory analysis; Horticulture; Essential oil; Biology","score_opus":0.15212243764339653,"score_gpt":0.461768230586534,"score_spread":0.30964579294313743,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2785893638","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":[0.9988526,0.00070051145,0.00015033211,0.000014848003,0.0000059229305,0.000008579101,0.00005324846,0.000006341694,0.00020748403],"genre_scores_gemma":[0.99767333,0.00059754896,0.0009958941,0.000055716067,0.0000067796364,0.000012575624,0.00018622748,0.00001222908,0.0004597604],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.9998845,0.000027069203,0.000014867581,0.000023423627,0.000031637024,0.000018478473],"domain_scores_gemma":[0.9997545,0.000059317597,0.00007867708,0.000019699493,0.00005371685,0.000034076424],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00022933718,0.00030380586,0.00027565652,0.00019552028,0.00020547952,0.00027758416,0.00013436671,0.00018125522,0.0009944296],"category_scores_gemma":[0.00035164205,0.00011028901,0.0003969224,0.00020559847,0.00012216084,0.00030532127,0.00016201106,0.00035111327,0.00011801436],"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":[0.001421493,0.00015865502,0.0047575566,0.00035694774,0.00006642435,0.00015545644,0.00016943687,0.00010026574,0.9872089,0.00001224037,0.000033945107,0.0055586793],"study_design_scores_gemma":[0.000058350182,0.006510384,0.44020677,0.00006865124,0.00031771648,0.0008903227,0.00088095607,0.00069679954,0.5474441,0.000055464454,0.0028185311,0.0000519358],"about_ca_topic_score_codex":0.0007951693,"about_ca_topic_score_gemma":0.0018214216,"teacher_disagreement_score":0.0009944296,"about_ca_system_score_codex":0.00010083527,"about_ca_system_score_gemma":0.000078777535,"threshold_uncertainty_score":0.0033267736},"labels":[],"label_agreement":null},{"id":"W2786157137","doi":"10.5539/jfr.v7n2p17","title":"Proximate Composition and Sensory Properties of Complementary Food Formulated From Malted Pre-Gelatinized Maize, Soybean and Carrot Flours","year":2018,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Food composition and properties","field":"Nursing","cited_by":14,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Food science; Taste; Aroma; Proximate; Chemistry; Control sample; Composition (language); Flavor; Soy flour; Energy density","score_opus":0.11340239624409643,"score_gpt":0.3471146410865247,"score_spread":0.23371224484242825,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2786157137","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":[0.9994137,0.00017294323,0.00012946983,0.000006461045,0.0000025898273,0.00000498813,0.00008392374,0.0000021474173,0.00018374351],"genre_scores_gemma":[0.99851066,0.00015100253,0.00060146686,0.000015735786,0.0000017590157,0.0000081802955,0.00022913421,0.0000037730028,0.00047828598],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998499,0.000028409806,0.000013538929,0.000024244338,0.00006045374,0.000023392324],"domain_scores_gemma":[0.99984086,0.000035486915,0.000042510776,0.0000057089264,0.000037559304,0.000037823644],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00020601803,0.00028372236,0.00024228873,0.0003407966,0.00013564219,0.0002474706,0.00012738815,0.00018737692,0.00082172244],"category_scores_gemma":[0.00024649617,0.00014666675,0.00022452681,0.00032987806,0.00018426079,0.00018429628,0.00017950658,0.00034040338,0.00007708742],"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":[0.00085111696,0.000067023364,0.0013073946,0.00007528607,0.000017548704,0.00007082097,0.000038277256,0.00009254642,0.9963405,0.000023237284,0.000011772984,0.0011044801],"study_design_scores_gemma":[0.000043949116,0.0054031843,0.17523369,0.000040957537,0.00016017062,0.0003693808,0.00023206792,0.0009937114,0.8159399,0.00004907701,0.0015039672,0.000029952376],"about_ca_topic_score_codex":0.0018965733,"about_ca_topic_score_gemma":0.003283415,"teacher_disagreement_score":0.0018965733,"about_ca_system_score_codex":0.0002057273,"about_ca_system_score_gemma":0.00014838473,"threshold_uncertainty_score":0.0037710667},"labels":[],"label_agreement":null},{"id":"W2786655591","doi":"10.5539/jfr.v7n2p35","title":"Synergistic Effect of Polysaccharide Gums and Antimicrobial Agents on Susceptibility and Protein Expression of Select Pathogenic Microorganisms in Milk","year":2018,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Probiotics and Fermented Foods","field":"Agricultural and Biological Sciences","cited_by":4,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Antimicrobial; Food science; Salmonella enterica; Microbiology; Proteome; Pathogenic bacteria; Chemistry; Polysaccharide; Biology; Preservative; Salmonella; Escherichia coli; Pectin; Bacteria; Biochemistry","score_opus":0.032692607155728984,"score_gpt":0.30160776370475734,"score_spread":0.26891515654902837,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2786655591","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":[0.9949694,0.0041539115,0.00033057044,0.000059644066,0.000029366669,0.00001498916,0.00006554487,0.000013407729,0.00036308242],"genre_scores_gemma":[0.99381155,0.0026384296,0.0025809114,0.0000774001,0.00004013852,0.00002732851,0.00011302135,0.000009628102,0.0007015802],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99968314,0.00010508558,0.000030800493,0.0000471059,0.000088256376,0.000045686094],"domain_scores_gemma":[0.99975175,0.00006878685,0.00006718079,0.000013851209,0.00003797916,0.000060364735],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00031024351,0.0004743648,0.00058952,0.0003229038,0.00014022864,0.0003984231,0.00017853497,0.0003491361,0.00065238203],"category_scores_gemma":[0.00042016627,0.00021374159,0.00041790216,0.00020761708,0.00017751293,0.00024868824,0.00038936955,0.00034507978,0.00010847862],"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":[0.0005110128,0.00012782814,0.0006374807,0.00019848566,0.00003210599,0.00005292242,0.000023008835,0.000079167934,0.99438727,0.000011217119,0.000027246075,0.0039121755],"study_design_scores_gemma":[0.000020621701,0.005251595,0.01677049,0.000038107897,0.00016186785,0.00022495938,0.0000895764,0.00055060256,0.9751995,0.000026760166,0.0016513354,0.000014564326],"about_ca_topic_score_codex":0.00019921789,"about_ca_topic_score_gemma":0.00053542753,"teacher_disagreement_score":0.00065238203,"about_ca_system_score_codex":0.00010974505,"about_ca_system_score_gemma":0.00016674607,"threshold_uncertainty_score":0.002182424},"labels":[],"label_agreement":null},{"id":"W2787544207","doi":"10.5539/jfr.v7n2p25","title":"Nutrient and Anti-nutrient Profile of a Local Formula from Sorghum, Peanut, Honey and Ghee (Metu2) for Treatment of Severe Acute Malnutrition","year":2018,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Child Nutrition and Water Access","field":"Nursing","cited_by":5,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Sorghum; Malnutrition; Nutrient; Nut; Aflatoxin; Micronutrient; Nutrient density; Medicine; Environmental health; Toxicology; Food science; Mathematics; Agronomy; Chemistry; Biology","score_opus":0.05700378672002377,"score_gpt":0.3642880044883078,"score_spread":0.307284217768284,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2787544207","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":[0.994873,0.0031003691,0.00034533424,0.00012506402,0.000027188766,0.00007924604,0.00022299879,0.000017509343,0.0012093027],"genre_scores_gemma":[0.9934768,0.00163585,0.0025217987,0.00014109797,0.000012795145,0.00007216022,0.00025305882,0.000012552344,0.0018739084],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99988604,0.000037163427,0.00000881573,0.000011447091,0.00004529261,0.000011208708],"domain_scores_gemma":[0.9999286,0.00001084262,0.000016586384,0.0000033873819,0.000024997375,0.000015613776],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00020004761,0.0002289328,0.0002784562,0.00063188514,0.00024209013,0.0002723854,0.00017073711,0.00020039562,0.0015122722],"category_scores_gemma":[0.00038620146,0.000102699036,0.00019421685,0.00036916355,0.000109730914,0.00016343697,0.00030709564,0.00037074304,0.0001493379],"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":[0.019976864,0.004438636,0.017795103,0.002249109,0.00034235232,0.0024754964,0.0009878197,0.0009389421,0.7575363,0.000465467,0.002154841,0.19063902],"study_design_scores_gemma":[0.002090376,0.13897102,0.26216903,0.0009641758,0.0016529929,0.008630296,0.003641698,0.0054853084,0.4847906,0.00062693516,0.09076166,0.00021596286],"about_ca_topic_score_codex":0.0015420971,"about_ca_topic_score_gemma":0.0038024632,"teacher_disagreement_score":0.0015420971,"about_ca_system_score_codex":0.00015554213,"about_ca_system_score_gemma":0.00020661761,"threshold_uncertainty_score":0.005059004},"labels":[],"label_agreement":null},{"id":"W2788694329","doi":"10.5539/jfr.v7n2p86","title":"The Risk of Dietary Exposure to Pesticide Residues and Its Association with Pesticide Application Practices among Vegetable Farmers in Arusha, Tanzania","year":2018,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Pesticide Exposure and Toxicity","field":"Agricultural and Biological Sciences","cited_by":11,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"Nelson Mandela African Institution of Science and Technology; Wellcome Trust","keywords":"Pesticide; Pesticide residue; Toxicology; Acephate; Dimethoate; Hazard quotient; Dichlorvos; Chlorpyrifos; Malathion; Cypermethrin; Animal science; Chemistry; Biology; Environmental chemistry; Agronomy; Heavy metals","score_opus":0.043362348835456095,"score_gpt":0.3131884532375794,"score_spread":0.2698261044021233,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2788694329","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":[0.99985456,0.00005806105,0.000010886546,0.000010721077,3.217294e-7,0.0000019133897,0.000013804853,4.3843247e-7,0.000049195805],"genre_scores_gemma":[0.9998091,0.000051512005,0.000038571692,0.000006026371,7.1176987e-7,0.0000024295855,0.000013183986,2.1415336e-7,0.00007825767],"study_design_codex":"observational","study_design_gemma":"observational","domain_scores_codex":[0.9997986,0.000066401284,0.000014973987,0.000041781903,0.00003190797,0.000046260793],"domain_scores_gemma":[0.99959904,0.0000691004,0.00021409808,0.000014569363,0.000040471306,0.00006260534],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00024741847,0.00022419353,0.00012665779,0.00044949126,0.000316268,0.00030615143,0.00017715328,0.00024277873,0.0007569909],"category_scores_gemma":[0.00061393424,0.00022142274,0.000135648,0.0003398533,0.00027596892,0.0001906184,0.00030448756,0.00015944024,0.0000983962],"study_design_candidate":"observational","study_design_consensus":"observational","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00005916159,0.000037833455,0.9943731,0.000022902268,0.000015797672,0.00035170699,0.0011610085,0.000025814623,0.002202936,0.000011626323,0.000029455903,0.001708844],"study_design_scores_gemma":[0.0000026072248,0.00014294768,0.99818426,0.0000065235254,0.0000065662243,0.00021882814,0.0012285657,0.000057365294,0.000057151567,0.000008117334,0.00008507376,0.0000019619272],"about_ca_topic_score_codex":0.010190598,"about_ca_topic_score_gemma":0.01860584,"teacher_disagreement_score":0.010190598,"about_ca_system_score_codex":0.0002356381,"about_ca_system_score_gemma":0.00021832448,"threshold_uncertainty_score":0.020262599},"labels":[],"label_agreement":null},{"id":"W2788874477","doi":"10.5539/jfr.v7n2p54","title":"The Identity Crisis of Hard Cider","year":2018,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Wine Industry and Tourism","field":"Business, Management and Accounting","cited_by":23,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Boom; Context (archaeology); Demand side; Supply side; Business; General partnership; Marketing; Economics; Commerce; Engineering; Geography; Environmental economics; Finance","score_opus":0.1280202977414113,"score_gpt":0.3725005934474189,"score_spread":0.24448029570600763,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2788874477","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":[0.8928114,0.0022281937,0.000838447,0.053537063,0.00035226022,0.000023799024,0.0000715732,0.00001735054,0.050119776],"genre_scores_gemma":[0.9908511,0.00040604663,0.00018003043,0.002860581,0.000037973903,0.000007973956,0.000032230248,0.000011894174,0.0056121745],"study_design_codex":"qualitative","study_design_gemma":"qualitative","domain_scores_codex":[0.99363786,0.002969558,0.00013690157,0.0006702562,0.0012852661,0.0013001091],"domain_scores_gemma":[0.99420846,0.0014645719,0.0010315325,0.00034229486,0.00092197687,0.0020311356],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.006957751,0.00027229424,0.00047804767,0.0015067834,0.024881033,0.014914222,0.0014026914,0.002848991,0.0075291186],"category_scores_gemma":[0.008675703,0.00035025974,0.00019591048,0.0023113855,0.012853723,0.010638334,0.015070951,0.0059403596,0.0006108458],"study_design_candidate":"qualitative","study_design_consensus":"qualitative","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00012034481,0.0000873923,0.022056779,0.00009367388,0.000009588518,0.002013674,0.7896096,0.000114026916,0.0009362114,0.113107234,0.02589805,0.045953467],"study_design_scores_gemma":[0.0000046471264,0.000024296685,0.009322243,0.00012313061,0.0000024951728,0.0003304527,0.86851776,0.00020764058,0.00019923726,0.007407753,0.11383863,0.000021703188],"about_ca_topic_score_codex":0.085091546,"about_ca_topic_score_gemma":0.11524359,"teacher_disagreement_score":0.085091546,"about_ca_system_score_codex":0.019007612,"about_ca_system_score_gemma":0.008142139,"threshold_uncertainty_score":0.1691925},"labels":[],"label_agreement":null},{"id":"W2789320333","doi":"10.5539/jfr.v7n3p1","title":"Detection of Leguminous Protein in Casein by Nitrogen Stable Isotopes","year":2018,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Isotope Analysis in Ecology","field":"Environmental Science","cited_by":1,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Casein; Detection limit; Chemistry; Food science; Stable isotope ratio; Imitation; Milk protein; Chromatography; Biology","score_opus":0.029702922146357922,"score_gpt":0.3124570353198319,"score_spread":0.28275411317347393,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2789320333","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":[0.96824706,0.0028993853,0.024667418,0.00006676505,0.000036407106,0.00002472216,0.00044757323,0.00006848595,0.0035422486],"genre_scores_gemma":[0.9564572,0.0018121214,0.037079617,0.00010533587,0.00002025618,0.00006557709,0.0007633635,0.000065846565,0.0036306148],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99972755,0.000059779966,0.000010108691,0.00010648174,0.000066517554,0.000029591534],"domain_scores_gemma":[0.9997683,0.00008266084,0.000053696032,0.000022787712,0.000048377355,0.00002406846],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00039529867,0.00039019858,0.0002276642,0.00062501716,0.00027522165,0.00044183314,0.00027908557,0.00044039593,0.00079670147],"category_scores_gemma":[0.0006672935,0.00024029046,0.00017353917,0.00041037472,0.00043671974,0.0003107906,0.0003533446,0.00031907458,0.00028774675],"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":[0.00006522115,0.000005337405,0.0022633485,0.000023626626,0.000006537855,0.000017607015,0.00002457193,0.000036373047,0.9949195,0.000080951184,0.000015050372,0.0025419714],"study_design_scores_gemma":[0.00001534333,0.00027332897,0.07265562,0.000020326474,0.00003688696,0.0003024377,0.000093321374,0.0024958453,0.91912967,0.00058700185,0.0043685636,0.000021664075],"about_ca_topic_score_codex":0.0018140285,"about_ca_topic_score_gemma":0.0046802717,"teacher_disagreement_score":0.0018140285,"about_ca_system_score_codex":0.0003286601,"about_ca_system_score_gemma":0.00022813941,"threshold_uncertainty_score":0.0036069155},"labels":[],"label_agreement":null},{"id":"W2789691087","doi":"10.5539/jfr.v7n2p114","title":"Effects of Ilex Paraguariensis Polyphenols on Magnesium Absortion and Iron Bioavailability: Preliminary Study","year":2018,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Heavy Metals in Plants","field":"Chemistry","cited_by":4,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Bioavailability; Chemistry; Food science; Polyphenol; Magnesium; Ferrous; Traditional medicine; Biochemistry; Pharmacology; Medicine; Antioxidant","score_opus":0.05360626695731332,"score_gpt":0.36124858442310903,"score_spread":0.30764231746579573,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2789691087","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":[0.9981646,0.0011812256,0.00013841498,0.000040633702,0.0000072407256,0.000034550456,0.00006576319,0.000005675495,0.0003618908],"genre_scores_gemma":[0.9967073,0.0010206276,0.00051145,0.00008071788,0.000017489408,0.000025300058,0.000115620714,0.000004421787,0.0015170311],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999635,0.000010859609,0.0000019020956,0.000009785964,0.000005754539,0.000008192605],"domain_scores_gemma":[0.9999019,0.000025156121,0.000018829318,0.00000959474,0.000017410419,0.000027068796],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0001267392,0.00031386322,0.00031738562,0.00016617056,0.00021570803,0.00016037446,0.00015712327,0.00028061174,0.0018757898],"category_scores_gemma":[0.00013906656,0.000115956274,0.000226624,0.00013665337,0.00017430635,0.00016953664,0.00016539109,0.00035714696,0.0001871539],"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":[0.017211696,0.0048755035,0.005023178,0.0006970185,0.000111687936,0.0003897513,0.00029055917,0.00012614366,0.949502,0.00008240223,0.00015159877,0.021538425],"study_design_scores_gemma":[0.0014936565,0.1517386,0.28418678,0.00010380616,0.00086344907,0.0014961578,0.0008225722,0.0011597716,0.5446101,0.00017213808,0.013299197,0.00005381178],"about_ca_topic_score_codex":0.0011779952,"about_ca_topic_score_gemma":0.0023636974,"teacher_disagreement_score":0.0018757898,"about_ca_system_score_codex":0.0000969043,"about_ca_system_score_gemma":0.00010284359,"threshold_uncertainty_score":0.0062751174},"labels":[],"label_agreement":null},{"id":"W2790616871","doi":"10.5539/jfr.v7n2p106","title":"Improvement in the Extraction of Hass Avocado Virgin Oil by Ultrasound Application","year":2018,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Plant Physiology and Cultivation Studies","field":"Agricultural and Biological Sciences","cited_by":6,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"Comisión Sectorial de Investigación Científica","keywords":"Ultrasound; Extraction (chemistry); Ultrasound treatment; Polyphenol; Chemistry; Chromatography; Medicine; Biochemistry; Antioxidant; Radiology","score_opus":0.06883959316512384,"score_gpt":0.3523169299741461,"score_spread":0.28347733680902226,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2790616871","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":[0.99150074,0.0026075367,0.003932345,0.00009295331,0.00003173908,0.00004738535,0.00023973397,0.00009233344,0.0014551088],"genre_scores_gemma":[0.98667383,0.0019954871,0.006406145,0.000054018918,0.000011947698,0.0000365466,0.0005302315,0.000036572615,0.0042552613],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998591,0.000018344877,0.000013277185,0.000027804323,0.00004931953,0.00003213969],"domain_scores_gemma":[0.9999094,0.000017733095,0.000024073004,0.0000073718093,0.00002726986,0.00001405696],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00020948445,0.00048786314,0.00048767088,0.00045421827,0.00016538338,0.0003499618,0.00023886944,0.00026975112,0.00077201787],"category_scores_gemma":[0.00020283838,0.000205553,0.00050860643,0.000455038,0.00018954402,0.0003754502,0.00028049725,0.0005055664,0.00024157295],"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":[0.00006327591,0.000015871809,0.00008131655,0.000059987386,0.000003832445,0.000031877662,0.000011512251,0.000042367992,0.99830794,0.000016826469,0.000007914957,0.0013571683],"study_design_scores_gemma":[0.000005432246,0.00036838022,0.002289361,0.000015358817,0.0000329557,0.00006636279,0.000029344776,0.00033147045,0.99531096,0.000018850402,0.0015253341,0.0000062041736],"about_ca_topic_score_codex":0.0022517885,"about_ca_topic_score_gemma":0.0044087106,"teacher_disagreement_score":0.0022517885,"about_ca_system_score_codex":0.00025506577,"about_ca_system_score_gemma":0.0002082674,"threshold_uncertainty_score":0.0044773817},"labels":[],"label_agreement":null},{"id":"W2791976465","doi":"10.5539/jfr.v7n3p16","title":"Color and Antioxidant Capacity Preservation of Opuntia spp. Juices by Spray-drying Microencapsulation.","year":2018,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Botanical Research and Applications","field":"Agricultural and Biological Sciences","cited_by":4,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"Consejo Nacional de Ciencia y Tecnología","keywords":"Food science; PEAR; Spray drying; DPPH; Chemistry; Antioxidant; Matrix (chemical analysis); Antioxidant capacity; Chromatography; Botany; Biology; Biochemistry","score_opus":0.11972462111578211,"score_gpt":0.3423957689493008,"score_spread":0.22267114783351868,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2791976465","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":[0.99557257,0.0013624611,0.0024947734,0.000023792956,0.000013071753,0.000021466527,0.00007796517,0.000030067422,0.00040373512],"genre_scores_gemma":[0.99023694,0.0011255255,0.0072812852,0.00003187143,0.00000622997,0.000022141576,0.00012984675,0.00002014787,0.0011460058],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999081,0.00001197824,0.0000064800424,0.000025233505,0.00003458243,0.000013739133],"domain_scores_gemma":[0.999876,0.000017178345,0.000050371124,0.000009937399,0.00003102804,0.000015419848],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00014564021,0.00035091114,0.0002126723,0.00019329315,0.000081298385,0.00025043997,0.00012434719,0.00018789289,0.0003587609],"category_scores_gemma":[0.00020377329,0.00013569898,0.00023478412,0.00010334288,0.00013481075,0.00031560144,0.00020493889,0.00028300888,0.000094234456],"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":[0.000016930038,0.000004849533,0.00007951991,0.000029818742,0.0000027362678,0.000008772397,0.000007886396,0.000012830227,0.9989378,0.0000071743466,0.000003073973,0.00088858453],"study_design_scores_gemma":[0.0000023334946,0.00027281162,0.004819822,0.000005075832,0.000026614183,0.00010680594,0.00001960882,0.00025581883,0.9938089,0.0000086649425,0.00067019457,0.000003258887],"about_ca_topic_score_codex":0.00034776249,"about_ca_topic_score_gemma":0.000740886,"teacher_disagreement_score":0.0003587609,"about_ca_system_score_codex":0.0001278078,"about_ca_system_score_gemma":0.00011002975,"threshold_uncertainty_score":0.0012001991},"labels":[],"label_agreement":null},{"id":"W2792693744","doi":"10.5539/jfr.v7n3p8","title":"Wheat Bran Cereal, Human Gut Bacteria and Subjective Wellbeing","year":2018,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Gut microbiota and health","field":"Biochemistry, Genetics and Molecular Biology","cited_by":1,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"Kellogg's","keywords":"Bran; Clostridia; Food science; Breakfast cereal; Biology; Volunteer; Bacteroides; Feces; Short-chain fatty acid; Physiology; Bacteria; Agronomy; Microbiology; Butyrate","score_opus":0.05205594053529494,"score_gpt":0.39068405649004945,"score_spread":0.3386281159547545,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2792693744","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":[0.99667335,0.0023801485,0.00009943756,0.00004615689,0.000013307629,0.000013106788,0.00012177071,0.0000037878992,0.0006489404],"genre_scores_gemma":[0.9986279,0.0005710479,0.00014498527,0.000042450294,0.0000102083195,0.000009390562,0.00010742727,0.0000013654426,0.00048526644],"study_design_codex":"observational","study_design_gemma":"observational","domain_scores_codex":[0.9998555,0.00006821991,0.0000098693,0.000028093014,0.000024898693,0.000013333769],"domain_scores_gemma":[0.99968195,0.000056278717,0.00013839264,0.000020301904,0.000029929335,0.00007323879],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00034564693,0.00024891453,0.00014686183,0.00021772868,0.0001782074,0.00037956113,0.00006476849,0.00024781673,0.001755292],"category_scores_gemma":[0.00073684944,0.00009801674,0.00013098208,0.0002074115,0.00017484167,0.00013867831,0.00024985662,0.00021878834,0.00014336783],"study_design_candidate":"observational","study_design_consensus":"observational","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0138293095,0.0014003651,0.82889426,0.0009286534,0.0003682746,0.00049590494,0.0014042007,0.00021642522,0.08371929,0.00016007977,0.00067353563,0.067909755],"study_design_scores_gemma":[0.000020706859,0.0024543768,0.9960901,0.000014341389,0.000025182095,0.0001175806,0.00023012448,0.00006715891,0.00058987824,0.000036040186,0.00034978954,0.000004700063],"about_ca_topic_score_codex":0.0013031556,"about_ca_topic_score_gemma":0.001876683,"teacher_disagreement_score":0.001755292,"about_ca_system_score_codex":0.0000902562,"about_ca_system_score_gemma":0.00007663402,"threshold_uncertainty_score":0.005872071},"labels":[],"label_agreement":null},{"id":"W2795573272","doi":"10.5539/jfr.v7n3p58","title":"Individual and Total Sugar Contents of 83 Malaysian Foods","year":2018,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Diet, Metabolism, and Disease","field":"Medicine","cited_by":12,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Sugar; Sucrose; Fructose; Food science; Maltose; Chemistry; Lactose; Legume; Free sugar; Glucose syrup; Botany; Biology","score_opus":0.1298800628260102,"score_gpt":0.4111145473570531,"score_spread":0.28123448453104294,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2795573272","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":[0.99685836,0.00032240286,0.00007402095,0.0000065367913,0.0000011986152,0.00000704964,0.0021644435,0.000005131951,0.0005607557],"genre_scores_gemma":[0.9924326,0.00072074,0.001329374,0.000022516015,0.0000033145625,0.00003287795,0.0042669824,0.0000040528844,0.0011874785],"study_design_codex":"observational","study_design_gemma":"observational","domain_scores_codex":[0.9998573,0.000016173528,0.000024660272,0.000040201332,0.000040667146,0.00002093571],"domain_scores_gemma":[0.9998435,0.000018764546,0.000061531275,0.000013745492,0.00004019656,0.000022352964],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00021250831,0.0002888404,0.00020871565,0.0015652634,0.00025495148,0.00031877085,0.00013513198,0.00015291393,0.0014829343],"category_scores_gemma":[0.00025915552,0.0001588607,0.00020360976,0.0017057273,0.00011095133,0.00018682033,0.00026536893,0.00011115487,0.0004168043],"study_design_candidate":"observational","study_design_consensus":"observational","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0015169958,0.0001719493,0.8911711,0.0005086111,0.00016439469,0.0005177787,0.00088363263,0.0003857712,0.021311602,0.00009880821,0.0006642662,0.0826051],"study_design_scores_gemma":[0.0000055144196,0.00016440888,0.9932734,0.000025288507,0.00003826306,0.0004228718,0.00034390268,0.00026135618,0.0035533202,0.000034328696,0.0018673663,0.000009965441],"about_ca_topic_score_codex":0.0049423943,"about_ca_topic_score_gemma":0.009538082,"teacher_disagreement_score":0.0049423943,"about_ca_system_score_codex":0.00029547952,"about_ca_system_score_gemma":0.00016075875,"threshold_uncertainty_score":0.009827256},"labels":[],"label_agreement":null},{"id":"W2795648195","doi":"10.5539/jfr.v7n3p64","title":"Assessment of Pathogen Inactivation under Sub-composting Temperature in Lab-scale Compost Piles","year":2018,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Composting and Vermicomposting Techniques","field":"Agricultural and Biological Sciences","cited_by":1,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Compost; Raw material; Pathogen; Escherichia coli; Environmental science; Chemistry; Biology; Microbiology; Agronomy; Ecology; Biochemistry","score_opus":0.08548637474246577,"score_gpt":0.377835486552818,"score_spread":0.2923491118103522,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2795648195","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":[0.99561065,0.00023224548,0.0033053218,0.000017161696,0.000014308181,0.00005980323,0.00030925823,0.000054342156,0.0003969118],"genre_scores_gemma":[0.991446,0.00043467598,0.006738444,0.000028680653,0.000011077694,0.00012175249,0.00041462912,0.000024376775,0.00078029564],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9995715,0.000057021138,0.000031889955,0.00011081902,0.00016347077,0.000065181885],"domain_scores_gemma":[0.9996445,0.000064881315,0.000116135736,0.00003014799,0.000092629816,0.00005171112],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0002663646,0.00046499315,0.000499605,0.00022669944,0.00023465163,0.00055007974,0.00030935096,0.00036092228,0.00051633944],"category_scores_gemma":[0.00039749057,0.00016480312,0.00029815908,0.00024510245,0.0002453414,0.00038347434,0.00025191423,0.0005029615,0.00027981054],"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":[0.00011592288,0.00005616559,0.0007808194,0.000049247017,0.000004405249,0.000024590105,0.00002857779,0.00013016391,0.99799216,0.000005327049,0.0000075314388,0.00080516626],"study_design_scores_gemma":[0.0000052809046,0.0012623008,0.012196214,0.000012088873,0.000028096723,0.00008259614,0.00012074556,0.0012448907,0.9847217,0.000024026991,0.00028936256,0.000012769819],"about_ca_topic_score_codex":0.00064749265,"about_ca_topic_score_gemma":0.00087637076,"teacher_disagreement_score":0.00064749265,"about_ca_system_score_codex":0.00018742195,"about_ca_system_score_gemma":0.00024566488,"threshold_uncertainty_score":0.001727283},"labels":[],"label_agreement":null},{"id":"W2795841192","doi":"10.5539/jfr.v7n3p38","title":"A Peer-Led Pulse-based Nutrition Education Intervention Improved School-Aged Children’s Knowledge, Attitude, Practice (KAP) and Nutritional Status in Southern Ethiopia","year":2018,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Child Nutrition and Water Access","field":"Nursing","cited_by":12,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"University of Saskatchewan","funders":"Global Affairs Canada; International Development Research Centre; Government of Canada","keywords":"Anthropometry; Nutrition Education; Medicine; Intervention (counseling); Malnutrition; Randomized controlled trial; Peer education; Test (biology); Statistical significance; Health education; Environmental health; Gerontology; Public health; Nursing; Internal medicine","score_opus":0.03551218844191249,"score_gpt":0.40049941365522745,"score_spread":0.36498722521331495,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2795841192","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":[0.9994286,0.00015981257,0.00005453291,0.000031774474,0.000010508071,0.00007700861,0.000022233326,0.00000401158,0.00021164698],"genre_scores_gemma":[0.9987318,0.00031071863,0.0004612498,0.000028051114,0.000008193852,0.00010133821,0.00002152161,6.888971e-7,0.00033641566],"study_design_codex":"design_other","study_design_gemma":"nonrandomized_trial","domain_scores_codex":[0.99959606,0.00019934772,0.000029382096,0.000053844702,0.000054007523,0.00006741072],"domain_scores_gemma":[0.9996532,0.00009344719,0.000067154375,0.0000145104705,0.000045107423,0.0001264953],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0009702183,0.00042506325,0.0003938601,0.00026982545,0.0003344539,0.00033679206,0.0003936024,0.00029257537,0.0017359325],"category_scores_gemma":[0.0009361374,0.00020016647,0.0004369404,0.00016747827,0.0002216312,0.00023682597,0.00031001703,0.0003250712,0.000116650066],"study_design_candidate":"nonrandomized_trial","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":[0.05211134,0.17468074,0.28710732,0.008944549,0.0018063962,0.002639207,0.0102099255,0.0022342142,0.06704628,0.0010088151,0.0023420295,0.38986918],"study_design_scores_gemma":[0.012935592,0.22937481,0.7157161,0.0012100155,0.0023487664,0.0005854043,0.006834257,0.002807281,0.022110835,0.00030027892,0.005709065,0.00006761068],"about_ca_topic_score_codex":0.002825164,"about_ca_topic_score_gemma":0.0038021728,"teacher_disagreement_score":0.002825164,"about_ca_system_score_codex":0.00034627755,"about_ca_system_score_gemma":0.0009877133,"threshold_uncertainty_score":0.005807221},"labels":[],"label_agreement":null},{"id":"W2795912030","doi":"10.5539/jfr.v7n3p76","title":"Oxalates are Found in Many Different European and Asian Foods - Effects of Cooking and Processing","year":2018,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Plant pathogens and resistance mechanisms","field":"Agricultural and Biological Sciences","cited_by":16,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Oxalate; Food science; Chemistry; Taste; Spinach; Water soluble; Cooking methods; Calcium oxalate; Raw material; Biochemistry; Organic chemistry","score_opus":0.045086695083558254,"score_gpt":0.28533896096445455,"score_spread":0.2402522658808963,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2795912030","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":[0.8798846,0.09139729,0.003617453,0.00093040423,0.000399527,0.00014177496,0.0026561278,0.00025360312,0.020719178],"genre_scores_gemma":[0.9419376,0.030537378,0.004312354,0.0009015204,0.000071832816,0.00005262829,0.0021353655,0.00010100417,0.019950412],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.99947757,0.00007205037,0.000056991965,0.00013369843,0.00019541533,0.000064325766],"domain_scores_gemma":[0.9994425,0.000060468887,0.0002849534,0.00003443475,0.00011829099,0.00005930825],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00044092286,0.00056535867,0.0005854225,0.0016045651,0.000628191,0.0011819516,0.0002478867,0.0006577226,0.00355256],"category_scores_gemma":[0.00042860952,0.00032123097,0.0007436122,0.0020129432,0.0004169513,0.00053666043,0.00076251844,0.00058884476,0.0007246151],"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":[0.0029850944,0.00058140745,0.12569591,0.0060902317,0.0007467905,0.0055093956,0.001708916,0.0002563578,0.6993448,0.0015927086,0.0023936003,0.15309478],"study_design_scores_gemma":[0.00007066098,0.0020641165,0.60750276,0.00069744803,0.000785704,0.012496147,0.0028896704,0.00017864385,0.22935715,0.0017553158,0.14202823,0.00017412141],"about_ca_topic_score_codex":0.0016971914,"about_ca_topic_score_gemma":0.0034707433,"teacher_disagreement_score":0.00355256,"about_ca_system_score_codex":0.0004069209,"about_ca_system_score_gemma":0.0002880822,"threshold_uncertainty_score":0.0118845105},"labels":[],"label_agreement":null},{"id":"W2795931703","doi":"10.5539/jfr.v7n3p27","title":"Antioxidative and Antihypertensive Activities of Selected Malaysian ulam (salad), Vegetables and Herbs","year":2018,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Moringa oleifera research and applications","field":"Agricultural and Biological Sciences","cited_by":11,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"Universiti Kebangsaan Malaysia","keywords":"Chemistry; DPPH; ABTS; Murraya; Antioxidant; Food science; Traditional medicine; Ferric; Scavenging; Biochemistry; Organic chemistry; Medicine","score_opus":0.05966163684798558,"score_gpt":0.3170653560086184,"score_spread":0.2574037191606328,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2795931703","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":[0.99053395,0.007796224,0.0001950697,0.00008450793,0.0000120748255,0.000015024297,0.00019231944,0.000014013042,0.0011568465],"genre_scores_gemma":[0.99347997,0.0031200661,0.0010105255,0.00019019235,0.000015804662,0.000017061753,0.00030164476,0.0000036006184,0.0018611534],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99995506,0.000008598018,0.0000062070403,0.000009061394,0.000010930774,0.000010062125],"domain_scores_gemma":[0.99991727,0.000009888243,0.000029097911,0.000003745577,0.00002069906,0.000019217696],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00011594023,0.00028992054,0.00026288268,0.0005858051,0.00022431603,0.00029689906,0.0001038756,0.00021256506,0.0010033624],"category_scores_gemma":[0.00012233267,0.00010881522,0.00020581305,0.00034179242,0.00010513121,0.00023606581,0.00017683482,0.00020840444,0.00012723458],"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":[0.0013775144,0.00035235184,0.027193973,0.0018130136,0.000118881966,0.0007621651,0.0004407369,0.00014880483,0.9273897,0.00014004405,0.00025108526,0.040011745],"study_design_scores_gemma":[0.00010519072,0.0068207,0.7619865,0.00030309823,0.00047477672,0.0034098262,0.0022219704,0.00063211774,0.20627095,0.0002678054,0.017443227,0.0000639504],"about_ca_topic_score_codex":0.0011072461,"about_ca_topic_score_gemma":0.0032710293,"teacher_disagreement_score":0.0011072461,"about_ca_system_score_codex":0.00013903581,"about_ca_system_score_gemma":0.000150921,"threshold_uncertainty_score":0.003356576},"labels":[],"label_agreement":null},{"id":"W2796016970","doi":"10.5539/jfr.v7n3p82","title":"Sensory Descriptive Profiling and Consumer Acceptance of Made-in-transit (MIT) Set Yoghurt","year":2018,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Sensory Analysis and Statistical Methods","field":"Agricultural and Biological Sciences","cited_by":1,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Starter; Food science; Skimmed milk; Shelf life; Fortification; Fermentation; Food industry; Mathematics; Chemistry; Business","score_opus":0.24510316312187866,"score_gpt":0.4130700248030346,"score_spread":0.16796686168115596,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2796016970","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":[0.99951327,0.000051857864,0.00015546274,0.000011200342,0.0000050010503,0.00001076189,0.000062624866,0.0000031764307,0.0001866923],"genre_scores_gemma":[0.9983719,0.000074568925,0.00056791457,0.000045301203,0.0000057170782,0.000022934139,0.00022276184,0.00000484588,0.0006841573],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.9997601,0.000048348273,0.000016349264,0.000045332195,0.000096747695,0.000033179786],"domain_scores_gemma":[0.99961144,0.00010171303,0.00011511623,0.00001857267,0.00010901096,0.000044213208],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00036823173,0.0002912648,0.00028372477,0.00021436652,0.00014832773,0.00035250446,0.0001318901,0.00029276483,0.0015901604],"category_scores_gemma":[0.00071944966,0.000119474214,0.00032842674,0.00020144507,0.00017529873,0.0002788688,0.00028466608,0.00052531814,0.00013920163],"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":[0.009848073,0.0010647884,0.04569263,0.00034870024,0.00012955582,0.00025274014,0.0012398018,0.00014074729,0.9250757,0.00007324925,0.0002546724,0.015879244],"study_design_scores_gemma":[0.000060655922,0.02438372,0.8651948,0.00003765199,0.00019577955,0.0003275668,0.0013739801,0.001136378,0.10633712,0.00004850905,0.0008607386,0.00004299213],"about_ca_topic_score_codex":0.0012867827,"about_ca_topic_score_gemma":0.0018435417,"teacher_disagreement_score":0.0015901604,"about_ca_system_score_codex":0.00014153101,"about_ca_system_score_gemma":0.000073472416,"threshold_uncertainty_score":0.0053195953},"labels":[],"label_agreement":null},{"id":"W2796239049","doi":"10.5539/jfr.v7n3p50","title":"Production Process Effect on Mexican Agave Syrups Quality: A Preliminary Study","year":2018,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Botanical Research and Applications","field":"Agricultural and Biological Sciences","cited_by":10,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Agave; Chemistry; Moisture; Furfural; Food science; Hydrolysis; Pulp and paper industry; Botany; Organic chemistry","score_opus":0.17710331790127623,"score_gpt":0.46562088434641624,"score_spread":0.28851756644514004,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2796239049","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":[0.9973047,0.0009681161,0.0009456203,0.00002225964,0.000009392582,0.000047752175,0.0001470851,0.000011471795,0.00054364925],"genre_scores_gemma":[0.9944186,0.0011136183,0.0033605436,0.00004493331,0.000011788797,0.000041134776,0.0003708482,0.000017245466,0.00062134385],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9994986,0.00010417451,0.000046318855,0.00012562728,0.0001658318,0.00005932442],"domain_scores_gemma":[0.9995222,0.00010758913,0.0001597128,0.00004222003,0.00012322102,0.000045183137],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0007112212,0.00048077246,0.00047550426,0.0004513958,0.0003673687,0.0010323967,0.00018026332,0.00034141983,0.0008590422],"category_scores_gemma":[0.00072513183,0.0001626255,0.0007436253,0.00063731876,0.00030290263,0.00046502863,0.00038737658,0.0005360117,0.00014159242],"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":[0.0016773284,0.0005573146,0.009862856,0.00045155807,0.000092556416,0.0001351273,0.00018011947,0.00029246093,0.9733933,0.000056791003,0.00004470685,0.013255769],"study_design_scores_gemma":[0.000036926587,0.0069620735,0.19736129,0.000045967983,0.00039628107,0.00023471982,0.00042297743,0.0009835477,0.79013216,0.00005839257,0.0033318235,0.00003390501],"about_ca_topic_score_codex":0.0014929409,"about_ca_topic_score_gemma":0.0021221288,"teacher_disagreement_score":0.0014929409,"about_ca_system_score_codex":0.00033340493,"about_ca_system_score_gemma":0.000288618,"threshold_uncertainty_score":0.003761351},"labels":[],"label_agreement":null},{"id":"W2800007609","doi":"10.5539/jfr.v7n4p1","title":"Microbiological Condition of Retail Beef Steaks: A Canadian Survey","year":2018,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Identification and Quantification in Food","field":"Biochemistry, Genetics and Molecular Biology","cited_by":3,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":true,"route_about_ca":true,"ca_institutions":"Canadian Cattlemen's Association; Agriculture and Agri-Food Canada","funders":"Agriculture and Agri-Food Canada; Beef Cattle Research Council","keywords":"Food science; Mathematics; Positive correlation; Animal science; Biology; Medicine","score_opus":0.16424323385778733,"score_gpt":0.40212246452045636,"score_spread":0.23787923066266903,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2800007609","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":[0.9931203,0.00050989515,0.00011903719,0.0001621738,0.000005270537,0.000045677796,0.0035344984,0.000012838545,0.0024903012],"genre_scores_gemma":[0.9938081,0.00074067427,0.0004669913,0.00013141881,0.0000042906486,0.000014359385,0.0029024733,0.0000054833454,0.0019262658],"study_design_codex":"observational","study_design_gemma":"observational","domain_scores_codex":[0.9990909,0.000035547317,0.00003343555,0.00012980985,0.0004963837,0.00021382218],"domain_scores_gemma":[0.9984224,0.000024981058,0.00014192334,0.00002201247,0.0011616762,0.00022709934],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0004788908,0.00035690906,0.00026026162,0.0016964145,0.0019972469,0.0010048863,0.0006765662,0.00035786373,0.0016438726],"category_scores_gemma":[0.0008572008,0.00032138382,0.00030171665,0.002740019,0.00046737544,0.0003117753,0.0005896391,0.00041833386,0.0002579277],"study_design_candidate":"observational","study_design_consensus":"observational","about_ca_topic_candidate":true,"about_ca_topic_consensus":true,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0000935757,0.000052496263,0.9832844,0.000098544326,0.000035161,0.00018789167,0.0011786366,0.00011242498,0.0040466106,0.000056224904,0.0011669976,0.009687029],"study_design_scores_gemma":[0.0000012887556,0.000034993194,0.99781275,0.000012640922,0.000006509689,0.000049077138,0.0007811743,0.00009386329,0.00017464157,0.0000030168362,0.001023431,0.000006603669],"about_ca_topic_score_codex":0.99185,"about_ca_topic_score_gemma":0.9962048,"teacher_disagreement_score":0.017753437,"about_ca_system_score_codex":0.017753437,"about_ca_system_score_gemma":0.011077811,"threshold_uncertainty_score":0.12881082},"labels":[],"label_agreement":null},{"id":"W2801086284","doi":"10.5539/jfr.v7n4p7","title":"Good Governance of Food Security in Nunavut","year":2018,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Indigenous Studies and Ecology","field":"Health Professions","cited_by":5,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":true,"ca_institutions":"Athabasca University","funders":"","keywords":"Mandate; Food security; Government (linguistics); Indigenous; Food insecurity; Corporate governance; Economic growth; Political science; State (computer science); Agriculture; Business; Public administration; Geography; Economics; Ecology; Finance","score_opus":0.13262041750321013,"score_gpt":0.48301693495836656,"score_spread":0.35039651745515643,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2801086284","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":[0.8441539,0.0037352468,0.0018328676,0.035748206,0.00022133844,0.00015794046,0.00018596735,0.00004313481,0.11392132],"genre_scores_gemma":[0.99181646,0.00071059586,0.00062933477,0.0008719597,0.0000064131045,0.000018491744,0.000025793743,0.000006525375,0.0059143794],"study_design_codex":"observational","study_design_gemma":"qualitative","domain_scores_codex":[0.9981456,0.0005353686,0.000044822016,0.00017993813,0.00020455959,0.0008897722],"domain_scores_gemma":[0.99748164,0.0002585013,0.00021981886,0.00010848376,0.00046418016,0.0014673519],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0017666295,0.00015656663,0.00015702787,0.00051640737,0.012437658,0.004927168,0.0007856143,0.00060817617,0.002625361],"category_scores_gemma":[0.0027423864,0.0002161746,0.00012140174,0.0008448335,0.0067813545,0.0008623707,0.004192374,0.0011212346,0.00011953678],"study_design_candidate":"qualitative","study_design_consensus":null,"about_ca_topic_candidate":true,"about_ca_topic_consensus":true,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00014672783,0.00020949653,0.42642987,0.00030100398,0.00006540476,0.0026858205,0.21500684,0.002339327,0.0035013822,0.21105017,0.028100276,0.110163674],"study_design_scores_gemma":[0.000029909375,0.00007990047,0.38861442,0.000855871,0.00003695231,0.00044062574,0.35014224,0.001451448,0.0008066915,0.026847476,0.23057026,0.00012425013],"about_ca_topic_score_codex":0.94528997,"about_ca_topic_score_gemma":0.9786234,"teacher_disagreement_score":0.05471003,"about_ca_system_score_codex":0.035075434,"about_ca_system_score_gemma":0.06609375,"threshold_uncertainty_score":0.25449127},"labels":[],"label_agreement":null},{"id":"W2803393532","doi":"10.5539/jfr.v7n4p23","title":"Changes in Phenol Level and Antioxidant Activity of Cocoa Beans During Fermentation and Roasting","year":2018,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Food Chemistry and Fat Analysis","field":"Agricultural and Biological Sciences","cited_by":8,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Fermentation; Roasting; Food science; COCOA BEAN; Polyphenol; DPPH; Chemistry; Antioxidant; Flavonoid; Catechin; Phenols; Phenol; Coffee bean; Biochemistry; Organic chemistry","score_opus":0.1340503556349442,"score_gpt":0.3390028882205106,"score_spread":0.20495253258556642,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2803393532","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":[0.9979184,0.0010821789,0.00030733383,0.000024957497,0.0000150291435,0.000014728913,0.00028400432,0.000012760678,0.0003405438],"genre_scores_gemma":[0.99688417,0.00038903774,0.00076251326,0.00004756663,0.0000081356275,0.00002626681,0.0005647538,0.000008889545,0.0013086041],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99971515,0.000042158565,0.000023218621,0.00007859554,0.00007196228,0.00006887479],"domain_scores_gemma":[0.99957126,0.000053556683,0.00013426808,0.00003177859,0.00012535397,0.00008380612],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00024201284,0.00037407049,0.0005797799,0.00043099158,0.00020928579,0.00041651752,0.00012683822,0.00028875947,0.0006982603],"category_scores_gemma":[0.00042415372,0.00019429984,0.00050278247,0.00046638795,0.0002460151,0.0003503997,0.00015943812,0.0005984349,0.00013567542],"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":[0.0014781378,0.00015637376,0.0032853694,0.00012970458,0.000032012627,0.00008457288,0.00011713853,0.000035822468,0.9928364,0.000014825467,0.00002804547,0.0018016327],"study_design_scores_gemma":[0.00003220995,0.0061428435,0.31318107,0.000033136635,0.00017611873,0.00028080933,0.0006263974,0.0007703166,0.67722124,0.00006590994,0.0014192252,0.000050767972],"about_ca_topic_score_codex":0.0021659732,"about_ca_topic_score_gemma":0.0024345685,"teacher_disagreement_score":0.0021659732,"about_ca_system_score_codex":0.0002643525,"about_ca_system_score_gemma":0.00019059224,"threshold_uncertainty_score":0.0043067336},"labels":[],"label_agreement":null},{"id":"W2803685237","doi":"10.5539/jfr.v7n4p80","title":"Evaluation of Carrot Quality Using Visible-Near Infrared Spectroscopy and Multivariate Analysis","year":2018,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Spectroscopy and Chemometric Analyses","field":"Chemistry","cited_by":8,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"National Institute of Food and Agriculture; U.S. Department of Agriculture","keywords":"Partial least squares regression; Carotene; Chemistry; Near-infrared spectroscopy; Mathematics; Carotenoid; Analytical Chemistry (journal); Coefficient of determination; Food science; Correlation coefficient; Multivariate statistics; Linear regression; Horticulture; Chromatography; Statistics; Biology","score_opus":0.259180185825709,"score_gpt":0.5189201616413861,"score_spread":0.2597399758156771,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2803685237","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":[0.95413524,0.0005821144,0.043837484,0.000032343312,0.00001636435,0.0000867139,0.00043879665,0.00018019893,0.0006907093],"genre_scores_gemma":[0.9564559,0.00034113807,0.04215881,0.00002042406,0.000010595661,0.00006353238,0.0005157839,0.000021921933,0.00041185168],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.999382,0.00012894782,0.000052500243,0.00011788438,0.0002760961,0.00004256687],"domain_scores_gemma":[0.9993181,0.0001986822,0.00016339675,0.000038265687,0.0002502641,0.000031223026],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0011655849,0.0005162546,0.0005204126,0.0011922665,0.00019893734,0.0006477809,0.00018042032,0.00025804652,0.00037097285],"category_scores_gemma":[0.0016586921,0.00014494611,0.0008399696,0.0010408256,0.00019487203,0.0003402509,0.00017977928,0.00030244095,0.00013488944],"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":[0.00077390537,0.00021671237,0.1153455,0.00034343285,0.0003292412,0.00026683428,0.00029445376,0.0073890495,0.7720357,0.00032683637,0.0001969421,0.10248137],"study_design_scores_gemma":[0.000025291705,0.0012955564,0.6039842,0.000029329267,0.00035744027,0.00061974133,0.0003694502,0.13942468,0.252106,0.00037258049,0.0012547603,0.00016100451],"about_ca_topic_score_codex":0.003689607,"about_ca_topic_score_gemma":0.004283017,"teacher_disagreement_score":0.003689607,"about_ca_system_score_codex":0.0002782569,"about_ca_system_score_gemma":0.00024394238,"threshold_uncertainty_score":0.007336259},"labels":[],"label_agreement":null},{"id":"W2804100322","doi":"10.5539/jfr.v7n4p55","title":"Farm Behaviour and Incentives for Animal Welfare: On Stimulating Interest in Cow Life Expectancy by Industry Attentiveness","year":2018,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Agricultural Economics and Policy","field":"Agricultural and Biological Sciences","cited_by":0,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Animal welfare; Welfare; Life expectancy; Willingness to pay; Incentive; Business; Expectancy theory; Animal health; Public economics; Dairy farming; Agriculture; Economics; Agricultural science; Marketing; Market economy; Animal science; Environmental health; Microeconomics; Geography; Biology; Medicine","score_opus":0.16149305100609346,"score_gpt":0.36680379167668437,"score_spread":0.2053107406705909,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2804100322","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":[0.7383756,0.004047942,0.012808285,0.033215333,0.00026072157,0.0001204368,0.00012841453,0.00003913782,0.21100414],"genre_scores_gemma":[0.9935427,0.000691398,0.00081734254,0.001311326,0.00013258551,0.000038469174,0.000011030068,0.000009561764,0.0034456477],"study_design_codex":"theoretical_or_conceptual","study_design_gemma":"observational","domain_scores_codex":[0.99746716,0.0017882745,0.00004876775,0.00018837205,0.00020077053,0.00030667294],"domain_scores_gemma":[0.9785241,0.015096841,0.0038976485,0.00062966434,0.00064575864,0.001206007],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0034211967,0.0002831071,0.00028555578,0.0005833041,0.00071080786,0.0024683587,0.00050625816,0.0024775052,0.010130594],"category_scores_gemma":[0.0096358275,0.00015174077,0.0004157424,0.00040455285,0.0027170354,0.0016257223,0.0019669337,0.0010169006,0.00053628226],"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":[0.002349265,0.0037522623,0.21276435,0.0009013729,0.00028805982,0.00093969156,0.011086019,0.006628675,0.008389018,0.5785368,0.010321738,0.16404282],"study_design_scores_gemma":[0.00032031522,0.002597018,0.5997495,0.0009199324,0.0002727275,0.00038032094,0.013340851,0.010351954,0.0023304063,0.29819286,0.071346976,0.00019709315],"about_ca_topic_score_codex":0.0013612534,"about_ca_topic_score_gemma":0.00171301,"teacher_disagreement_score":0.010130594,"about_ca_system_score_codex":0.0021755665,"about_ca_system_score_gemma":0.00095591776,"threshold_uncertainty_score":0.033890188},"labels":[],"label_agreement":null},{"id":"W2804182341","doi":"10.5539/jfr.v7n4p43","title":"Study of the Chemical Components, Bioactivity and Antifungal Properties of the Coffee Husk","year":2018,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Coffee research and impacts","field":"Medicine","cited_by":27,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"Generalitat Valenciana; Ministerio de Economía y Competitividad; Università degli Studi di Napoli Federico II","keywords":"Husk; Food science; Chemistry; DPPH; Aspergillus niger; Polyphenol; ABTS; Ingredient; Aspergillus flavus; Trolox equivalent antioxidant capacity; Antioxidant; Botany; Biology; Biochemistry","score_opus":0.26121037003980424,"score_gpt":0.4081847957009907,"score_spread":0.14697442566118646,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2804182341","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":[0.99117845,0.006862098,0.0006032726,0.00005295235,0.000020538171,0.000015158678,0.0002819299,0.000010827479,0.00097468327],"genre_scores_gemma":[0.99579996,0.0016682107,0.00087439927,0.000040159197,0.000011079477,0.0000070357305,0.00024290013,0.0000043392247,0.001352008],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999298,0.000011054345,0.000004800129,0.00001466878,0.000023933946,0.000015791713],"domain_scores_gemma":[0.99993944,0.0000071176596,0.000014004794,0.0000031860145,0.00001921572,0.000017119706],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000089450274,0.0003177162,0.00023603384,0.00047207394,0.00018894026,0.00024072548,0.0000861139,0.00016615742,0.0006113986],"category_scores_gemma":[0.00013365698,0.00007034471,0.0002206558,0.00029256256,0.00016450827,0.00016118023,0.00012665645,0.00020184266,0.00010727772],"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":[0.00018797404,0.0000496509,0.0012065503,0.00016728484,0.000016436852,0.00011888287,0.000040746556,0.000058256523,0.9937197,0.000040203,0.000029302972,0.0043648775],"study_design_scores_gemma":[0.000011100797,0.001302314,0.08262095,0.000051255698,0.000115341165,0.00095853506,0.00024461542,0.0007943898,0.90640324,0.00008884334,0.007385327,0.000024070236],"about_ca_topic_score_codex":0.0010230069,"about_ca_topic_score_gemma":0.0013208815,"teacher_disagreement_score":0.0010230069,"about_ca_system_score_codex":0.00009862343,"about_ca_system_score_gemma":0.00016459175,"threshold_uncertainty_score":0.0020453334},"labels":[],"label_agreement":null},{"id":"W2804686229","doi":"10.5539/jfr.v7n4p30","title":"Understanding Traditional Meat Processing Knowledge among the Borana Pastoralist of Northern Kenya","year":2018,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Rangeland Management and Livestock Ecology","field":"Environmental Science","cited_by":8,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Pastoralism; Livelihood; Traditional knowledge; Consumption (sociology); Agriculture; Agricultural science; Food processing; Livestock; Product (mathematics); Indigenous; Business; Meat packing industry; Geography; Biotechnology; Food science; Biology; Social science; Mathematics; Sociology","score_opus":0.24328312450170064,"score_gpt":0.3411247613830175,"score_spread":0.09784163688131686,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2804686229","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":[0.99745065,0.00036535482,0.000022164435,0.00042787124,0.0000032637558,0.000007264586,0.00000953816,4.1793206e-7,0.0017134675],"genre_scores_gemma":[0.9974789,0.0009437159,0.00008143715,0.0001932413,0.0000029085381,0.000013442417,0.000012319327,6.9605017e-7,0.0012734614],"study_design_codex":"qualitative","study_design_gemma":"qualitative","domain_scores_codex":[0.9996177,0.0001244477,0.000013444341,0.000033029464,0.000050703,0.0001607012],"domain_scores_gemma":[0.9993825,0.00022523318,0.00016264328,0.00001432313,0.00006599644,0.00014930624],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0010122576,0.00026002276,0.00028698813,0.0006519768,0.004084963,0.0015872831,0.00038516553,0.00063753413,0.0029496064],"category_scores_gemma":[0.0012367035,0.00034292793,0.0001093312,0.00047965648,0.0021058444,0.0015539186,0.0010798507,0.0007638737,0.00019678047],"study_design_candidate":"qualitative","study_design_consensus":"qualitative","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000046494428,0.00011264939,0.09013519,0.00017033363,0.0000065425515,0.0011146767,0.89358455,0.000020350632,0.0020134624,0.0005857339,0.00040036734,0.011809688],"study_design_scores_gemma":[0.0000039510965,0.00011171674,0.071362026,0.00020829994,0.0000074240006,0.00035376812,0.92294264,0.000038882405,0.0001099692,0.00011034245,0.004741188,0.000009783303],"about_ca_topic_score_codex":0.049901847,"about_ca_topic_score_gemma":0.13209815,"teacher_disagreement_score":0.049901847,"about_ca_system_score_codex":0.0015434009,"about_ca_system_score_gemma":0.0020221996,"threshold_uncertainty_score":0.09922278},"labels":[],"label_agreement":null},{"id":"W2804795192","doi":"10.5539/jfr.v7n4p94","title":"Effect of Low Tannin Sorghum Based Feed on Physical and Nutritional Quality of Layer Chicken Eggs","year":2018,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Animal Nutrition and Physiology","field":"Agricultural and Biological Sciences","cited_by":3,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Tannin; Yolk; Food science; Polyunsaturated fatty acid; Sorghum; Lightness; Fatty acid; Animal science; Biology; Chemistry; Biochemistry; Agronomy","score_opus":0.10350005327607083,"score_gpt":0.41927971480383,"score_spread":0.31577966152775916,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2804795192","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":[0.99949837,0.00027150344,0.00006778078,0.000012972434,0.000003708981,0.0000055972873,0.000040735442,0.000003923997,0.000095440475],"genre_scores_gemma":[0.9981723,0.00035384865,0.0006597241,0.000032735217,0.00000293395,0.000007651845,0.00009724251,0.0000055523456,0.00066788914],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998185,0.000053991374,0.000018796207,0.000038557973,0.00004210008,0.000028054304],"domain_scores_gemma":[0.9996886,0.00006127921,0.00010606147,0.00001762725,0.000041133182,0.00008526196],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0001914156,0.00032669108,0.000339404,0.00024221482,0.00018647594,0.0004187859,0.00022262151,0.0002568536,0.00089204713],"category_scores_gemma":[0.0004709492,0.00015929391,0.00021543773,0.00017504669,0.00023497087,0.0002660311,0.00022422217,0.00035387135,0.00011660413],"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":[0.009995876,0.00069336273,0.005143743,0.0003453171,0.0001112213,0.00010333513,0.00013332255,0.00018630327,0.9759616,0.000031078744,0.000039398572,0.0072554],"study_design_scores_gemma":[0.00029698876,0.06105518,0.21842426,0.00012080709,0.0005436752,0.000432738,0.00092952757,0.0014784742,0.71230125,0.00010490287,0.0042557144,0.000056401466],"about_ca_topic_score_codex":0.002722774,"about_ca_topic_score_gemma":0.0063318945,"teacher_disagreement_score":0.002722774,"about_ca_system_score_codex":0.00027957425,"about_ca_system_score_gemma":0.00023334913,"threshold_uncertainty_score":0.00541389},"labels":[],"label_agreement":null},{"id":"W2806022763","doi":"10.5539/jfr.v7n4p107","title":"Household Food Insecurity and Hunger in Selected Ethiopian Agricultural Communities: Examination of Supply and Demand Factors","year":2018,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Food Security and Health in Diverse Populations","field":"Health Professions","cited_by":0,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"University of Saskatchewan","funders":"Global Affairs Canada; International Development Research Centre; Government of Canada","keywords":"Food security; Food insecurity; Agriculture; Household income; Livestock; Productivity; Business; Scale (ratio); Food processing; Socioeconomics; Agricultural economics; Environmental health; Economic growth; Economics; Geography; Medicine; Political science","score_opus":0.38707469597609584,"score_gpt":0.4796956645024179,"score_spread":0.09262096852632207,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2806022763","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":[0.9997986,0.000041025225,0.000015017664,0.000010103509,4.5862936e-7,0.0000037921022,0.00006137994,2.3348998e-7,0.000069383255],"genre_scores_gemma":[0.9997199,0.00006232576,0.000056649667,0.000009326035,0.0000012970504,0.0000088141815,0.00008572481,2.7898957e-7,0.00005549186],"study_design_codex":"observational","study_design_gemma":"observational","domain_scores_codex":[0.99971026,0.0001259256,0.000028886807,0.000038819217,0.000036052115,0.000060065235],"domain_scores_gemma":[0.9993475,0.00014655717,0.00023721925,0.000021644373,0.000066409695,0.00018067769],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0007233784,0.000219179,0.00025610923,0.0011457715,0.0007035325,0.00061289535,0.00018696717,0.00029358102,0.0012303664],"category_scores_gemma":[0.0010122504,0.00026239638,0.00026424945,0.0014056701,0.00034300933,0.00044761103,0.00057505054,0.00023162016,0.00012523429],"study_design_candidate":"observational","study_design_consensus":"observational","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000033868917,0.000042765354,0.99771655,0.000013990756,0.000018764029,0.00012162355,0.00077971054,0.00002351813,0.00020418114,0.000015219444,0.00003477359,0.0009950775],"study_design_scores_gemma":[0.0000019558106,0.000052726904,0.99661833,0.0000071116247,0.0000063225743,0.00013342801,0.0029774853,0.00007612286,0.00002649708,0.00001448359,0.000082597806,0.00000287818],"about_ca_topic_score_codex":0.010946498,"about_ca_topic_score_gemma":0.020416249,"teacher_disagreement_score":0.010946498,"about_ca_system_score_codex":0.00035418352,"about_ca_system_score_gemma":0.00034912094,"threshold_uncertainty_score":0.02176559},"labels":[],"label_agreement":null},{"id":"W2807575666","doi":"10.5539/jfr.v7n5p1","title":"Pulses as Culturally Important Foods among University Students in Canada","year":2018,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Culinary Culture and Tourism","field":"Agricultural and Biological Sciences","cited_by":4,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":true,"ca_institutions":"University of Lethbridge","funders":"","keywords":"Consumption (sociology); Pulse (music); Culturally appropriate; Food consumption; Psychology; Environmental health; Food science; Agricultural economics; Sociology; Medicine; Gerontology; Economics; Engineering; Social science; Chemistry","score_opus":0.04612959688570969,"score_gpt":0.3070626001169943,"score_spread":0.26093300323128465,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2807575666","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":[0.9977196,0.00030424443,0.000019790456,0.00026462573,0.000010067559,0.000013463663,0.00009541246,0.0000014373146,0.0015712534],"genre_scores_gemma":[0.99834275,0.0005764114,0.00006668444,0.00014742815,0.0000035836574,0.0000045443903,0.000052727744,0.000001598606,0.0008042333],"study_design_codex":"observational","study_design_gemma":"observational","domain_scores_codex":[0.99916255,0.000080287704,0.000032578428,0.00007277724,0.0002952835,0.00035650004],"domain_scores_gemma":[0.9979966,0.00013595811,0.00028133718,0.00002517242,0.0005748794,0.0009859344],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0006985545,0.0002444047,0.0004230949,0.0013055315,0.005251874,0.0031270625,0.00068502245,0.00047131427,0.0024557493],"category_scores_gemma":[0.0015565227,0.00026747465,0.00032304297,0.0028327117,0.0015463628,0.0004162367,0.001398868,0.0011309534,0.00017010565],"study_design_candidate":"observational","study_design_consensus":"observational","about_ca_topic_candidate":true,"about_ca_topic_consensus":true,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00012594422,0.00022625618,0.9264379,0.00010905137,0.000033930613,0.00037532934,0.050380263,0.000044109802,0.001177332,0.00045231497,0.0012375503,0.019399922],"study_design_scores_gemma":[0.000009242293,0.00010643167,0.81680393,0.0001617415,0.00003814368,0.00016858085,0.17752026,0.0002316292,0.00029490324,0.00011570679,0.004505129,0.000044321438],"about_ca_topic_score_codex":0.9551049,"about_ca_topic_score_gemma":0.98454463,"teacher_disagreement_score":0.044895113,"about_ca_system_score_codex":0.011309435,"about_ca_system_score_gemma":0.026599905,"threshold_uncertainty_score":0.09031898},"labels":[],"label_agreement":null},{"id":"W2807649169","doi":"10.5539/jfr.v7n4p120","title":"To Assess the Nutritional Quality of Triticale Based Product Medicated and Non-Medicated Health Powder","year":2018,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Seed and Plant Biochemistry","field":"Agricultural and Biological Sciences","cited_by":0,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Triticale; Agronomy; Germination; Grain quality; Falling Number; Caryopsis; Biology; Moisture; Cultivar; Chemistry","score_opus":0.24464640690459036,"score_gpt":0.4257520456488659,"score_spread":0.18110563874427552,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2807649169","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":[0.99172455,0.0030741326,0.0020739662,0.00007722179,0.000044975382,0.00009301997,0.00089454855,0.000036885052,0.0019806796],"genre_scores_gemma":[0.98136765,0.0027394334,0.0056385887,0.00028707003,0.0000200877,0.00013520752,0.0024717522,0.000047751917,0.007292462],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9995714,0.000047894406,0.00003183765,0.00008267713,0.00022225831,0.000044047472],"domain_scores_gemma":[0.99961483,0.00006124442,0.00012005515,0.000019160101,0.00014384034,0.000040852476],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00039702153,0.00047966422,0.0004134576,0.0006055107,0.000304622,0.0005911925,0.00019183547,0.0005398438,0.002678842],"category_scores_gemma":[0.0003842104,0.00019460112,0.00047656152,0.0004880148,0.00024218297,0.0005303905,0.00027499476,0.0010285665,0.00043226974],"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":[0.0009158095,0.00041481567,0.004318696,0.00047029392,0.0000615821,0.00013244039,0.00013801322,0.00008527377,0.9854683,0.00007423842,0.00014501213,0.0077754986],"study_design_scores_gemma":[0.0000694549,0.015608992,0.22288091,0.00018251734,0.00043845223,0.001057016,0.0009353411,0.0013231545,0.7462661,0.00029773818,0.0108539285,0.000086357686],"about_ca_topic_score_codex":0.00066383305,"about_ca_topic_score_gemma":0.0012323809,"teacher_disagreement_score":0.002678842,"about_ca_system_score_codex":0.00021805901,"about_ca_system_score_gemma":0.00016270521,"threshold_uncertainty_score":0.008961618},"labels":[],"label_agreement":null},{"id":"W2807745223","doi":"10.5539/jfr.v7n5p16","title":"The Lebanese Kishk: A Traditional Dairy Product in a Changing Local Food System","year":2018,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Sustainable Agricultural Systems Analysis","field":"Environmental Science","cited_by":8,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Business; Product (mathematics); Production (economics); Recipe; Certification; Sustainability; Agricultural science; Quality (philosophy); Scale (ratio); Milk production; Marketing; Agricultural economics; Food science; Geography; Mathematics; Economics; Environmental science; Animal science; Biology","score_opus":0.05158259532472084,"score_gpt":0.2885897037554201,"score_spread":0.23700710843069925,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2807745223","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":[0.9986638,0.00007637845,0.00007844118,0.000022206994,6.764136e-7,0.0000035032974,0.00002115299,6.3971964e-7,0.0011331191],"genre_scores_gemma":[0.9986358,0.00018353573,0.00026749482,0.000016254897,0.0000010695287,0.0000032103783,0.00003652472,0.0000013188063,0.00085473],"study_design_codex":"observational","study_design_gemma":"observational","domain_scores_codex":[0.9998896,0.000032633212,0.000004650678,0.000017345008,0.000019214414,0.00003660226],"domain_scores_gemma":[0.9999006,0.000019266003,0.000032674146,0.0000045281154,0.000028482975,0.000014481169],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0002428855,0.00016919525,0.00010565823,0.00073812215,0.0008123813,0.0009947299,0.00021404709,0.000168167,0.0017912025],"category_scores_gemma":[0.00019740005,0.00007119401,0.0001049283,0.0012540909,0.0005712365,0.0005247591,0.0005070048,0.00013451425,0.00016768072],"study_design_candidate":"observational","study_design_consensus":"observational","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00043828826,0.00018604606,0.8568994,0.00035721573,0.000047153488,0.0069751907,0.032822136,0.00078561465,0.031393986,0.0023481436,0.00026066208,0.0674862],"study_design_scores_gemma":[0.000007333679,0.00032155833,0.8018134,0.00008774583,0.000033166492,0.0010754357,0.18164296,0.00087336794,0.0046083163,0.00045983944,0.009061117,0.000015753474],"about_ca_topic_score_codex":0.013754134,"about_ca_topic_score_gemma":0.041407533,"teacher_disagreement_score":0.013754134,"about_ca_system_score_codex":0.0012495202,"about_ca_system_score_gemma":0.0005464731,"threshold_uncertainty_score":0.02734816},"labels":[],"label_agreement":null},{"id":"W2808094109","doi":"10.5539/jfr.v7n4p141","title":"Antioxidant Activity of Spray-Dried Extracts of Psidium guajava Leaves","year":2018,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Microencapsulation and Drying Processes","field":"Agricultural and Biological Sciences","cited_by":9,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"Conselho Nacional de Desenvolvimento Científico e Tecnológico; Fundação de Amparo à Pesquisa do Estado de São Paulo","keywords":"DPPH; ABTS; Psidium; Chemistry; Antioxidant; Food science; Spray drying; Maltodextrin; Chromatography; Organic chemistry; Botany; Biology","score_opus":0.14998286479969006,"score_gpt":0.3729950019675137,"score_spread":0.22301213716782362,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2808094109","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":[0.99005324,0.0068037985,0.0014451833,0.00007958259,0.000038391176,0.000029565854,0.00043169776,0.00007010097,0.0010484129],"genre_scores_gemma":[0.9888143,0.003414903,0.0027621952,0.00014004084,0.0000321937,0.000053394637,0.0017450677,0.000029825944,0.0030081784],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99993074,0.000011379573,0.000007390847,0.000018257457,0.000020077206,0.000012200249],"domain_scores_gemma":[0.99992967,0.000015078806,0.000014086044,0.000004928763,0.000019576035,0.000016692085],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00014301964,0.00048716355,0.00048829307,0.00038599956,0.00012810917,0.00014536078,0.00014963694,0.00021202501,0.0008992073],"category_scores_gemma":[0.00010908284,0.00013263217,0.0002461981,0.00030630763,0.00010485248,0.00017010467,0.00016569305,0.00036333382,0.00018248506],"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":[0.00011123242,0.000013100952,0.00011308984,0.000090454865,0.000006860543,0.000028461474,0.000017626317,0.000011905607,0.99875903,0.000009795994,0.00001490182,0.0008234996],"study_design_scores_gemma":[0.000039713545,0.001838641,0.033133823,0.000046415586,0.00011656109,0.00043921324,0.00010400262,0.0005128096,0.9601598,0.000072822164,0.003521732,0.000014516467],"about_ca_topic_score_codex":0.00063899136,"about_ca_topic_score_gemma":0.00076344324,"teacher_disagreement_score":0.0008992073,"about_ca_system_score_codex":0.00013045906,"about_ca_system_score_gemma":0.00010869938,"threshold_uncertainty_score":0.0030081272},"labels":[],"label_agreement":null},{"id":"W2808189674","doi":"10.5539/jfr.v7n4p131","title":"Escherichia Coli Transfer to Food by Fruit Flies during Short Time Exposure","year":2018,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Insect behavior and control techniques","field":"Agricultural and Biological Sciences","cited_by":1,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"Clemson University","keywords":"Inoculation; Escherichia coli; Biology; Bacteria; Food science; Toxicology; Veterinary medicine; Horticulture; Biochemistry; Medicine","score_opus":0.06195872619596745,"score_gpt":0.30797306625346027,"score_spread":0.24601434005749281,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2808189674","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":[0.9988192,0.0001774669,0.00041548003,0.000026310241,0.0000107051965,0.000016529646,0.00010509844,0.000013155742,0.0004159766],"genre_scores_gemma":[0.9942093,0.0002784228,0.0016023136,0.000053253036,0.000008845625,0.00005064488,0.00033094443,0.000009808496,0.0034563912],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.99983966,0.000022423765,0.000010029274,0.00004557122,0.000043225864,0.00003900386],"domain_scores_gemma":[0.9997955,0.000072146184,0.000046855308,0.0000244669,0.000021830301,0.000039266968],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00010053907,0.00037214265,0.0002677405,0.00018565507,0.000110888825,0.0002886389,0.00016265636,0.00040774257,0.0017858938],"category_scores_gemma":[0.00021347989,0.00011762082,0.00026179367,0.00008603502,0.00016779394,0.00017330801,0.0002907834,0.0005674025,0.00025975343],"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":[0.00012259503,0.00003441824,0.00062684965,0.000024868574,0.0000037128473,0.000028676997,0.000035585035,0.000014403098,0.9983461,0.0000081218095,0.000011662938,0.00074307143],"study_design_scores_gemma":[0.000018451872,0.00454617,0.10246843,0.000020695825,0.000026782744,0.00024062669,0.00019506921,0.00051541533,0.89127386,0.000037994505,0.0006412986,0.000015180555],"about_ca_topic_score_codex":0.00062173675,"about_ca_topic_score_gemma":0.0013775693,"teacher_disagreement_score":0.0017858938,"about_ca_system_score_codex":0.00022784206,"about_ca_system_score_gemma":0.00011041991,"threshold_uncertainty_score":0.0059744716},"labels":[],"label_agreement":null},{"id":"W2809316035","doi":"10.5539/jfr.v7n5p24","title":"Pre-Shopping Habits and Consumer Vulnerability in Food Retailing","year":2018,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Consumer Market Behavior and Pricing","field":"Business, Management and Accounting","cited_by":5,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":true,"ca_institutions":"Dalhousie University","funders":"","keywords":"Vulnerability (computing); Liberian dollar; Food prices; Volatility (finance); Business; Agricultural economics; Geography; Economics; Food security; Marketing; Agriculture","score_opus":0.1136840296054443,"score_gpt":0.36345833367683517,"score_spread":0.24977430407139087,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2809316035","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":[0.99701536,0.00020019063,0.000032279593,0.00020232589,0.0000045466095,0.000012784572,0.00011231165,0.0000022478948,0.0024179192],"genre_scores_gemma":[0.99934155,0.00012476897,0.000041658906,0.00003415232,0.000001528484,0.0000021757603,0.000049647228,0.0000012306698,0.00040323436],"study_design_codex":"observational","study_design_gemma":"observational","domain_scores_codex":[0.9992924,0.000083715,0.000035615703,0.000058951435,0.00031079346,0.00021856479],"domain_scores_gemma":[0.9977344,0.00025312114,0.0006459146,0.000080697784,0.0006201502,0.0006656673],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0006163462,0.00019262987,0.00020404764,0.0011964154,0.0038990132,0.0017947997,0.00054422545,0.00049673335,0.0024511607],"category_scores_gemma":[0.0026215333,0.00026436333,0.00044200546,0.0015911622,0.0017804964,0.00060381123,0.0009814682,0.00068966474,0.00013061389],"study_design_candidate":"observational","study_design_consensus":"observational","about_ca_topic_candidate":true,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00008913566,0.00009328562,0.98001856,0.000029114415,0.00004266856,0.00019512718,0.010489696,0.00012039611,0.00028128424,0.0003087262,0.0005337638,0.0077981683],"study_design_scores_gemma":[9.12475e-7,0.000016889091,0.9917973,0.000017746686,0.000005531626,0.00006316969,0.007226369,0.00008281095,0.00003246135,0.00006181921,0.00068361073,0.00001130233],"about_ca_topic_score_codex":0.9491113,"about_ca_topic_score_gemma":0.974241,"teacher_disagreement_score":0.9491113,"about_ca_system_score_codex":0.009903514,"about_ca_system_score_gemma":0.008115223,"threshold_uncertainty_score":0.10237676},"labels":[],"label_agreement":null},{"id":"W2810522413","doi":"10.5539/jfr.v7n5p36","title":"Nutritive Profile and Provitamin A Value of Sweet Potatoes Flours (Ipomoea batatas Lam) Consumed in Côte d’Ivoire","year":2018,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"African Botany and Ecology Studies","field":"Agricultural and Biological Sciences","cited_by":9,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Ipomoea; Food science; Chemistry; Polyphenol; Cote d ivoire; Vitamin C; Crop; Ascorbic acid; Potassium; Antioxidant; Horticulture; Biology; Agronomy","score_opus":0.0563883666922886,"score_gpt":0.31501084873066726,"score_spread":0.2586224820383787,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2810522413","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":[0.9993318,0.0002478914,0.000030436819,0.0000068382174,0.0000018811735,0.0000032991168,0.00008392798,0.0000012454317,0.00029264536],"genre_scores_gemma":[0.998319,0.00025728214,0.0002213047,0.000027732518,0.0000018218093,0.0000074736645,0.00020074278,0.0000031610498,0.00096159306],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.999936,0.000011415176,0.0000063472644,0.000019965213,0.000014373424,0.000011890673],"domain_scores_gemma":[0.9998777,0.000018872224,0.000035779867,0.0000048370675,0.0000344283,0.000028430815],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00015169852,0.0003374847,0.0003087034,0.0006983462,0.00033107627,0.0004411892,0.00010304669,0.00018265148,0.00093851425],"category_scores_gemma":[0.00018775302,0.00014394768,0.00016149528,0.00044936425,0.00020278673,0.00017195215,0.00019182396,0.00027582108,0.00013668451],"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":[0.0028095748,0.0006971263,0.1325112,0.0005174201,0.0001827845,0.00092442625,0.002154798,0.00013386745,0.8453745,0.00012544158,0.00018496944,0.014383902],"study_design_scores_gemma":[0.000017925524,0.0019039296,0.973881,0.000041575433,0.00008926985,0.00038564153,0.0015406549,0.00012586234,0.020643212,0.00003834984,0.0013183885,0.000014216573],"about_ca_topic_score_codex":0.0055109044,"about_ca_topic_score_gemma":0.011587936,"teacher_disagreement_score":0.0055109044,"about_ca_system_score_codex":0.00024667225,"about_ca_system_score_gemma":0.00010373555,"threshold_uncertainty_score":0.010957658},"labels":[],"label_agreement":null},{"id":"W2812017191","doi":"10.5539/jfr.v7n5p49","title":"Fermentation of Corn Starch Powder for the Production of “Ogi”","year":2018,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Probiotics and Fermented Foods","field":"Agricultural and Biological Sciences","cited_by":10,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Titratable acid; Fermentation; Food science; Starter; Chemistry; Starch; Aroma; Flavor; Taste; Corn starch; Corn flour; Carbohydrate; Biochemistry; Raw material; Organic chemistry","score_opus":0.1520808697314002,"score_gpt":0.3767634309860206,"score_spread":0.2246825612546204,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2812017191","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":[0.9924562,0.00093445135,0.00400103,0.000054561322,0.00008311345,0.00014863106,0.00075805344,0.000047999678,0.0015159646],"genre_scores_gemma":[0.9703428,0.001351863,0.021554003,0.00005748114,0.000020963485,0.00012251339,0.0030315244,0.00004551536,0.0034733831],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998062,0.000022469918,0.00003171393,0.000039843144,0.00006288481,0.00003685837],"domain_scores_gemma":[0.99987984,0.000008491725,0.00003748194,0.000013678724,0.000031630905,0.000028975759],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00029805166,0.0007747421,0.0005128009,0.00033614459,0.00014777067,0.0003692128,0.00019970094,0.000222592,0.0006840674],"category_scores_gemma":[0.00020714509,0.00019965734,0.0006517852,0.00065113197,0.00012510932,0.00032124264,0.00047000652,0.0006777359,0.00024391516],"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":[0.00007638019,0.00004391989,0.00018657898,0.00004814758,0.000006725499,0.000059985872,0.00001161846,0.0000308151,0.99859506,0.000018095421,0.00001345932,0.000909195],"study_design_scores_gemma":[0.000013559054,0.0008593053,0.008613866,0.000029695226,0.000042000807,0.00017027823,0.00006262161,0.00032542288,0.988214,0.00002196794,0.0016357636,0.000011403461],"about_ca_topic_score_codex":0.0007176282,"about_ca_topic_score_gemma":0.0011728276,"teacher_disagreement_score":0.0007747421,"about_ca_system_score_codex":0.00019836606,"about_ca_system_score_gemma":0.00020661388,"threshold_uncertainty_score":0.0022884011},"labels":[],"label_agreement":null},{"id":"W2816087685","doi":"10.5539/jfr.v7n5p69","title":"Evaluation of Protein Nutritional Quality of Four Soybean Varieties Grown in Western Kenya","year":2018,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Phytase and its Applications","field":"Agricultural and Biological Sciences","cited_by":7,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"VLIRUOS; Vlaamse Interuniversitaire Raad","keywords":"Protein quality; Malnutrition; Protein efficiency ratio; Weanling; Food science; Food security; Essential amino acid; Protein digestibility; Amino acid; Biology; Weight gain; Biotechnology; Body weight; Agriculture; Medicine; Biochemistry","score_opus":0.34530546448930166,"score_gpt":0.4304471879246604,"score_spread":0.08514172343535875,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2816087685","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":[0.99965084,0.00007773039,0.00005161291,0.000005236216,0.0000011380116,0.000007907461,0.00007751882,0.0000012768654,0.00012664504],"genre_scores_gemma":[0.9975961,0.00022321138,0.0010277348,0.000018303024,0.0000013125023,0.000015043128,0.00043641566,0.000005073796,0.0006768395],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.99988115,0.000020492202,0.000017601815,0.000029468385,0.000034432393,0.00001680862],"domain_scores_gemma":[0.99981564,0.000023532308,0.0000647692,0.0000073411206,0.000047288962,0.00004150739],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00021832844,0.00041537202,0.00023208703,0.0006582478,0.00050032965,0.0003102592,0.00014455275,0.00019801308,0.00038545314],"category_scores_gemma":[0.00022323197,0.00016664261,0.000164704,0.0004474374,0.0002611268,0.0002107723,0.00021785434,0.00022271452,0.000082662526],"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":[0.001443624,0.00017806573,0.03238213,0.00009178442,0.000045315115,0.00029353908,0.0003487891,0.000076343094,0.9621083,0.000041765834,0.000032099448,0.0029583145],"study_design_scores_gemma":[0.000049900187,0.0039982065,0.90370595,0.000022200355,0.000106688705,0.00062081474,0.001264352,0.00035432092,0.08854884,0.000036850593,0.0012640372,0.000027952708],"about_ca_topic_score_codex":0.006993724,"about_ca_topic_score_gemma":0.023963718,"teacher_disagreement_score":0.006993724,"about_ca_system_score_codex":0.00051936053,"about_ca_system_score_gemma":0.00030185672,"threshold_uncertainty_score":0.013906002},"labels":[],"label_agreement":null},{"id":"W2851975928","doi":"10.5539/jfr.v7n4p149","title":"Assessment of Hygiene Conditions in Sudanese Airlines Catering at Khartoum International Airport","year":2018,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Food Safety and Hygiene","field":"Agricultural and Biological Sciences","cited_by":1,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Hygiene; Food safety; Food service; Environmental health; Food hygiene; Business; Observational study; Certificate; Medicine; Marketing","score_opus":0.09806458632768716,"score_gpt":0.39726729569802627,"score_spread":0.2992027093703391,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2851975928","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":[0.9994893,0.00006879254,0.000024523779,0.000020705384,0.000003848975,0.000015894197,0.00007495957,0.0000015749458,0.00030033654],"genre_scores_gemma":[0.99923015,0.00014967793,0.00014352564,0.000028571683,0.0000053065337,0.0000154088,0.00013362276,5.677981e-7,0.00029297356],"study_design_codex":"observational","study_design_gemma":"observational","domain_scores_codex":[0.9996867,0.00006980062,0.00004248303,0.00004022669,0.0000664747,0.000094367126],"domain_scores_gemma":[0.99943084,0.00006589605,0.00024880748,0.000017928342,0.0001244127,0.00011214055],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0003892792,0.0004118644,0.00022695637,0.0008798464,0.00094181835,0.00061239727,0.00020381546,0.0003299677,0.0018551527],"category_scores_gemma":[0.0007422224,0.00018666255,0.00025095316,0.0006107812,0.0003478001,0.0002054752,0.00044545464,0.00027331122,0.00022030095],"study_design_candidate":"observational","study_design_consensus":"observational","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000055744593,0.00013760192,0.9900478,0.000055962075,0.000013426083,0.0006584031,0.0023492884,0.000038559538,0.002652373,0.000014479683,0.0001246827,0.0038517932],"study_design_scores_gemma":[0.0000020014654,0.0003359352,0.9920095,0.000021290609,0.000008069274,0.00027919826,0.006624035,0.000067126035,0.00032312688,0.000006730016,0.0003178486,0.000005018394],"about_ca_topic_score_codex":0.011233041,"about_ca_topic_score_gemma":0.013426658,"teacher_disagreement_score":0.011233041,"about_ca_system_score_codex":0.000566113,"about_ca_system_score_gemma":0.0004922061,"threshold_uncertainty_score":0.02233529},"labels":[],"label_agreement":null},{"id":"W2885938839","doi":"10.5539/jfr.v7n5p98","title":"Textural Hardness of Selected Ugandan Banana Cultivars under Different Processing Treatments","year":2018,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Sensory Analysis and Statistical Methods","field":"Agricultural and Biological Sciences","cited_by":9,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"African Development Bank Group","keywords":"Steaming; Food science; Chemistry; Mashing; Cultivar; Boiling; Horticulture; Biology","score_opus":0.19987216354079504,"score_gpt":0.422580498555205,"score_spread":0.22270833501440998,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2885938839","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":[0.99875414,0.00022415351,0.00017671735,0.0000066353396,0.0000030923654,0.000008390807,0.00015514345,0.0000071394024,0.00066454726],"genre_scores_gemma":[0.99637514,0.00015080711,0.00062947406,0.000022502649,0.0000024848835,0.000021376025,0.00040629558,0.000017112108,0.0023748346],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99987876,0.000016201075,0.000009386664,0.000038741728,0.00003802966,0.00001886359],"domain_scores_gemma":[0.99968505,0.000054047887,0.00009398024,0.000017807573,0.000096759155,0.00005236293],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00015313951,0.0003443417,0.00029309132,0.00040232373,0.0002850414,0.000642061,0.000121921,0.00021771977,0.001517031],"category_scores_gemma":[0.00031542307,0.0002309555,0.00023322146,0.0004046514,0.00022851277,0.00034747118,0.0002815494,0.00053341384,0.00020179649],"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":[0.0015183522,0.00007336885,0.0264818,0.00019041561,0.000071864735,0.00020975481,0.00070429867,0.00013539159,0.9652455,0.000045405162,0.00006840451,0.005255423],"study_design_scores_gemma":[0.000010036649,0.00081938313,0.89923227,0.000013446207,0.000069715476,0.00032474534,0.0008071984,0.000375472,0.096744284,0.000047965903,0.0015280306,0.000027494294],"about_ca_topic_score_codex":0.0013027244,"about_ca_topic_score_gemma":0.0030968823,"teacher_disagreement_score":0.001517031,"about_ca_system_score_codex":0.00019508248,"about_ca_system_score_gemma":0.00006988496,"threshold_uncertainty_score":0.005074978},"labels":[],"label_agreement":null},{"id":"W2885977673","doi":"10.5539/jfr.v7n5p86","title":"Influence of Free Fatty Acids as Additives on the Crystallization Kinetics of Cocoa Butter","year":2018,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Food Chemistry and Fat Analysis","field":"Agricultural and Biological Sciences","cited_by":16,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Stearic acid; Crystallization; Palmitic acid; Tempering; Chemistry; Oleic acid; Fatty acid; Kinetics; Induction period; Differential scanning calorimetry; Materials science; Organic chemistry; Biochemistry; Thermodynamics; Metallurgy; Catalysis","score_opus":0.05464819393372772,"score_gpt":0.30927753747474906,"score_spread":0.25462934354102135,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2885977673","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":[0.9942731,0.0023919956,0.0016269012,0.000047038877,0.000034870187,0.000023909177,0.00016905509,0.00005280221,0.0013803599],"genre_scores_gemma":[0.996231,0.0009054109,0.0015097185,0.00001826392,0.000010632148,0.000014086383,0.00013493148,0.00004206327,0.0011338567],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9997003,0.000063213214,0.000028161208,0.00006146868,0.00009463995,0.00005230005],"domain_scores_gemma":[0.9997292,0.000097218246,0.000053748186,0.000021743313,0.00006660583,0.00003139128],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0002162585,0.00035723907,0.00031098237,0.00021046505,0.00013838822,0.00037726224,0.00014045279,0.00015327464,0.00087548315],"category_scores_gemma":[0.0006155897,0.00015232309,0.00025466844,0.00020573712,0.00021163863,0.00022513131,0.00020382363,0.00035334897,0.00020425144],"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":[0.00032568112,0.000017675618,0.00049100857,0.00007174578,0.00001047004,0.000057824505,0.000037072467,0.00018282022,0.9968586,0.000026990734,0.000017559203,0.0019024423],"study_design_scores_gemma":[0.000003276829,0.00011137182,0.0015324351,0.0000058518167,0.000012334751,0.000034861263,0.000014520532,0.0007121667,0.9970567,0.000007078383,0.0005051815,0.0000042392053],"about_ca_topic_score_codex":0.0020832561,"about_ca_topic_score_gemma":0.0024061804,"teacher_disagreement_score":0.0020832561,"about_ca_system_score_codex":0.0002950159,"about_ca_system_score_gemma":0.00027422162,"threshold_uncertainty_score":0.004142225},"labels":[],"label_agreement":null},{"id":"W2886938811","doi":"10.5539/jfr.v7n5p79","title":"Determination of Ochratoxin A in Selected Cereal Grains Retailed in Nairobi County, Kenya","year":2018,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Mycotoxins in Agriculture and Food","field":"Agricultural and Biological Sciences","cited_by":2,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"Government of the Republic of Kenya","keywords":"Eleusine; Ochratoxin A; Sorghum; Mycotoxin; Crop; Toxicology; Contamination; Biology; Veterinary medicine; Food science; Agronomy; Medicine; Finger millet","score_opus":0.05290716524808302,"score_gpt":0.32021878307624563,"score_spread":0.2673116178281626,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2886938811","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":[0.9988493,0.00016417915,0.000051784777,0.000008949958,0.0000018230014,0.0000203928,0.00030388762,0.0000019877843,0.00059774314],"genre_scores_gemma":[0.99598795,0.0003998754,0.0009924478,0.000043545024,0.0000022288086,0.00002779216,0.000805439,0.0000034777543,0.0017371263],"study_design_codex":"observational","study_design_gemma":"observational","domain_scores_codex":[0.9998603,0.000013104933,0.000016150687,0.000037633392,0.000045949957,0.000026771539],"domain_scores_gemma":[0.9998709,0.000011474944,0.00004535503,0.0000044117664,0.00004859207,0.000019127614],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00013671737,0.00032514092,0.00020969268,0.0011482626,0.0011582044,0.0005843424,0.00017629894,0.00028191123,0.001109596],"category_scores_gemma":[0.00021006707,0.0002774611,0.00010873794,0.001128654,0.00031220837,0.00017494023,0.00019630109,0.00014071877,0.00023271855],"study_design_candidate":"observational","study_design_consensus":"observational","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0003448175,0.00016308807,0.75441784,0.0002917066,0.000057613084,0.0019747787,0.0034462193,0.0000872836,0.22906773,0.00008491567,0.00030124545,0.009762779],"study_design_scores_gemma":[0.000005944485,0.00012410733,0.99136305,0.000031586114,0.000024146448,0.00029319877,0.002934454,0.000099316654,0.0034346737,0.00001227735,0.0016712474,0.000005912411],"about_ca_topic_score_codex":0.046987683,"about_ca_topic_score_gemma":0.19376601,"teacher_disagreement_score":0.046987683,"about_ca_system_score_codex":0.0004897829,"about_ca_system_score_gemma":0.00040558403,"threshold_uncertainty_score":0.09342837},"labels":[],"label_agreement":null},{"id":"W2891495453","doi":"10.5539/jfr.v7n6p1","title":"Physicochemical and Nutritional Characteristics of Solar and Sun-dried Tomato Powder","year":2018,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":14,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"Purdue University","keywords":"Lycopene; Solanum; Solar dryer; Ascorbic acid; Postharvest; Sodium metabisulfite; Water content; Horticulture; Food science; Chemistry; Dried fruit; Potassium; Moisture; Carotenoid; Biology","score_opus":0.08474484587618597,"score_gpt":0.3251255984613205,"score_spread":0.24038075258513453,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2891495453","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":[0.99567235,0.0015655259,0.00045985964,0.000029510484,0.000016830994,0.000022407292,0.00082439056,0.00000934327,0.0013997188],"genre_scores_gemma":[0.9931809,0.0008632109,0.0013556043,0.00006424858,0.000012593311,0.000040921885,0.0014172598,0.000021533142,0.003043833],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998683,0.00001464314,0.000011866612,0.000031367512,0.00006266676,0.000011056817],"domain_scores_gemma":[0.9998167,0.00003440181,0.000033736327,0.000008509251,0.0000740952,0.000032497665],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00016142461,0.00025468448,0.00021145567,0.0005314096,0.00017902131,0.00025070683,0.00011711237,0.0002190737,0.0016283472],"category_scores_gemma":[0.0002451555,0.00010359646,0.00032693346,0.00041213265,0.00014903561,0.00022808199,0.000112277245,0.0003438911,0.00024607326],"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":[0.00026496104,0.00006930245,0.0027000534,0.000143419,0.000028606106,0.00015282999,0.000059197246,0.00014068618,0.9936041,0.000032826447,0.00005853509,0.0027454973],"study_design_scores_gemma":[0.000039330567,0.0015794805,0.19255066,0.000041509717,0.0001232312,0.0007312064,0.00045144695,0.0012856774,0.79879886,0.000100778285,0.004238948,0.000058789057],"about_ca_topic_score_codex":0.0009056213,"about_ca_topic_score_gemma":0.0017681371,"teacher_disagreement_score":0.0016283472,"about_ca_system_score_codex":0.00014004543,"about_ca_system_score_gemma":0.00013688028,"threshold_uncertainty_score":0.005447328},"labels":[],"label_agreement":null},{"id":"W2891507412","doi":"10.5539/jfr.v7n5p112","title":"Production and Evaluation of Biscuits Made From Wheat Flour and Toasted Watermelon Seed Meal as Fat Substitute","year":2018,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Food composition and properties","field":"Nursing","cited_by":22,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Food science; Absorption of water; Wheat flour; Meal; Melon; Chemistry; Proximate; Botany; Biology; Horticulture","score_opus":0.15351301792517463,"score_gpt":0.39056359902562965,"score_spread":0.23705058110045502,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2891507412","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":[0.9961093,0.0013616541,0.0011964263,0.000030551528,0.000021899106,0.00006659633,0.00017643317,0.000024784098,0.0010123809],"genre_scores_gemma":[0.9850952,0.0018667193,0.008284462,0.000037985603,0.000011480405,0.00007778479,0.0007761707,0.00005109582,0.0037990315],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99975616,0.00004411414,0.000026690162,0.000043612505,0.00010004502,0.000029460713],"domain_scores_gemma":[0.99982244,0.000021035465,0.000045435518,0.00001189108,0.00005079858,0.00004851563],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00039144052,0.0006329149,0.00044447824,0.0009218775,0.00023673115,0.00050553126,0.00024872003,0.00027819668,0.0008130985],"category_scores_gemma":[0.0002610325,0.00018916703,0.00045679288,0.00056773116,0.00018214816,0.00038070136,0.00043998193,0.0003758223,0.00020558356],"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":[0.0002790678,0.00014329085,0.00037218552,0.00013561577,0.000012164039,0.00012319011,0.000030302968,0.00006495786,0.9961903,0.000034680717,0.00001927986,0.0025949406],"study_design_scores_gemma":[0.000020407868,0.0023702765,0.01228381,0.000037331258,0.00011238918,0.0003013576,0.00010249227,0.00037627332,0.9816456,0.00001669678,0.0027202852,0.000013161541],"about_ca_topic_score_codex":0.0010532315,"about_ca_topic_score_gemma":0.0029654275,"teacher_disagreement_score":0.0010532315,"about_ca_system_score_codex":0.00022246811,"about_ca_system_score_gemma":0.0001751562,"threshold_uncertainty_score":0.002720058},"labels":[],"label_agreement":null},{"id":"W2892698139","doi":"10.5539/jfr.v7n6p16","title":"Development of Gluten-Free Egg Pasta based on Amaranth, Maize and Sorghum","year":2018,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Food composition and properties","field":"Nursing","cited_by":7,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Amaranth; Food science; Sorghum; Gluten free; Mathematics; Gluten; Population; Raw material; Recipe; Agronomy; Chemistry; Biology; Medicine","score_opus":0.10775733421581551,"score_gpt":0.3611132330977802,"score_spread":0.2533558988819647,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2892698139","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":[0.99561137,0.0011399019,0.002335658,0.00003700236,0.000012405639,0.000040768795,0.00015136355,0.000020868069,0.0006506447],"genre_scores_gemma":[0.98433775,0.0013204851,0.011991436,0.000028268574,0.000004807521,0.000039112292,0.00040752176,0.000020188465,0.0018504012],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99987626,0.00002403305,0.000012295818,0.000031155374,0.00004113835,0.0000151849445],"domain_scores_gemma":[0.9999074,0.000010925062,0.000037550446,0.0000081091985,0.000016842181,0.000019178635],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00022211649,0.00035003724,0.00024400353,0.00033768377,0.00013294061,0.0002703518,0.00021321297,0.00017760706,0.0005833508],"category_scores_gemma":[0.00015712358,0.00014212755,0.00033333438,0.00023273674,0.000111116926,0.00026268122,0.00023869846,0.00029107492,0.00012332623],"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":[0.00009421674,0.00004855545,0.00014777617,0.00009561477,0.0000090655185,0.00003956123,0.000012496667,0.00009284897,0.99749315,0.00003877141,0.000010166794,0.0019178906],"study_design_scores_gemma":[0.000024406318,0.0022913876,0.009202823,0.000025263298,0.00006953316,0.000237104,0.00005471672,0.0006549205,0.983967,0.000039492956,0.0034224591,0.000010882865],"about_ca_topic_score_codex":0.00034681408,"about_ca_topic_score_gemma":0.0009895406,"teacher_disagreement_score":0.0005833508,"about_ca_system_score_codex":0.00015095036,"about_ca_system_score_gemma":0.00010839175,"threshold_uncertainty_score":0.0019515157},"labels":[],"label_agreement":null},{"id":"W2893521294","doi":"10.5539/jfr.v7n6p37","title":"Purification and Partial Characterization of Melanoidins Fractions from Toasted Oak Heartwood, Comparison with Melanoidins from Roasted Coffee","year":2018,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Advanced Glycation End Products research","field":"Biochemistry, Genetics and Molecular Biology","cited_by":5,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"Centre National de la Recherche Scientifique","keywords":"Melanoidin; Maillard reaction; Browning; Chemistry; Pentose; Food science; Flavour; Hydroxymethylfurfural; Organic chemistry; Fermentation; Catalysis; Furfural","score_opus":0.06001079774446568,"score_gpt":0.36462568700500314,"score_spread":0.3046148892605375,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2893521294","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":[0.9962297,0.001386512,0.0013619174,0.000035081306,0.000012114438,0.000022649894,0.00038939234,0.000011529686,0.0005510923],"genre_scores_gemma":[0.9897781,0.0012938712,0.0043519028,0.000076211065,0.000021563297,0.000029406372,0.0019956022,0.000032788663,0.0024205153],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.999928,0.000008679834,0.000005475002,0.000022381775,0.000013356474,0.00002212585],"domain_scores_gemma":[0.9998468,0.000030615225,0.000026888547,0.000014695636,0.000025297784,0.000055655255],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00011517419,0.0005665451,0.00022983256,0.0005753754,0.00025669983,0.00036440016,0.00008698511,0.00013937415,0.0005577658],"category_scores_gemma":[0.00023043025,0.00008914432,0.00031796013,0.00034998104,0.00020328234,0.00019061423,0.00021011395,0.00031259944,0.00019855076],"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":[0.00010264284,0.000016600587,0.0008632228,0.000030939384,0.000007890036,0.000097902324,0.000057341895,0.000027529293,0.99717975,0.000020634894,0.00000850185,0.0015870875],"study_design_scores_gemma":[0.000026933172,0.00046777187,0.17520097,0.000035033743,0.0001356729,0.0015890689,0.0005142829,0.00067558064,0.81574845,0.00016051682,0.0054173497,0.000028340115],"about_ca_topic_score_codex":0.0022719274,"about_ca_topic_score_gemma":0.0024149984,"teacher_disagreement_score":0.0022719274,"about_ca_system_score_codex":0.00011841555,"about_ca_system_score_gemma":0.00021587119,"threshold_uncertainty_score":0.004517436},"labels":[],"label_agreement":null},{"id":"W2896028075","doi":"10.5539/jfr.v7n6p79","title":"Characterisation of Arbequina Extra Virgin Olive Oil from Uruguay","year":2018,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Edible Oils Quality and Analysis","field":"Chemistry","cited_by":6,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Ripening; Pungency; Chemistry; Yield (engineering); Polyphenol; Food science; Oleic acid; Linoleic acid; Horticulture; Extraction (chemistry); Fatty acid; Botany; Antioxidant; Biology; Chromatography; Organic chemistry; Biochemistry","score_opus":0.14168777171624708,"score_gpt":0.40389087456794615,"score_spread":0.26220310285169907,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2896028075","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":[0.99708986,0.0011777609,0.00049092097,0.000015571082,0.000008627014,0.000031750675,0.00043237646,0.000012542957,0.00074049196],"genre_scores_gemma":[0.99579144,0.00051615026,0.0014079966,0.000044282126,0.0000055689334,0.00002429862,0.00088743155,0.000023542207,0.0012992255],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.99986017,0.000016830547,0.000012608924,0.000042230884,0.000043927786,0.000024148614],"domain_scores_gemma":[0.99982184,0.000019959509,0.0000327171,0.00000905231,0.00009226129,0.000024301735],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00023393566,0.0003355009,0.00038460398,0.00074780424,0.0004429813,0.0005641943,0.00014080909,0.00022175061,0.0008280389],"category_scores_gemma":[0.00032425433,0.00013682939,0.00029484803,0.00054238393,0.00020920938,0.00019610558,0.00029435678,0.000248312,0.00020426603],"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":[0.00034063592,0.000051272043,0.018045275,0.00016046851,0.000033714998,0.000484389,0.00053426897,0.0001278253,0.9726052,0.00003304921,0.000036768037,0.0075470754],"study_design_scores_gemma":[0.000025086383,0.0013837148,0.7721818,0.00017754005,0.00016297026,0.001966195,0.0032259373,0.0020812126,0.20638464,0.0000679069,0.012279179,0.00006376714],"about_ca_topic_score_codex":0.013287859,"about_ca_topic_score_gemma":0.026154825,"teacher_disagreement_score":0.013287859,"about_ca_system_score_codex":0.0001930018,"about_ca_system_score_gemma":0.00015818066,"threshold_uncertainty_score":0.02642107},"labels":[],"label_agreement":null},{"id":"W2896328538","doi":"10.5539/jfr.v7n6p91","title":"Antiviral Activity of Geopropolis Extract from Scaptotrigona Aff. Postica against Rubella Virus","year":2018,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Bee Products Chemical Analysis","field":"Agricultural and Biological Sciences","cited_by":23,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"Coordenação de Aperfeiçoamento de Pessoal de Nível Superior; Fundação de Amparo à Pesquisa do Estado de São Paulo","keywords":"Biology; Virus; Traditional medicine; Beekeeping; Virology; Botany; Medicine","score_opus":0.07667763214231123,"score_gpt":0.3272502238411623,"score_spread":0.2505725916988511,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2896328538","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":[0.99333644,0.0036034836,0.0003369964,0.000081136546,0.0000205885,0.00004003517,0.00045488813,0.00001750322,0.002108965],"genre_scores_gemma":[0.9926185,0.002633962,0.0011341318,0.00013483704,0.000029172017,0.00003785447,0.00090631255,0.00000747597,0.0024976493],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999629,0.000005249683,0.0000037838272,0.000007196882,0.000011754679,0.000009001629],"domain_scores_gemma":[0.99994683,0.0000137463885,0.000013658833,0.000003441822,0.00001180966,0.000010516007],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00005732459,0.00040982856,0.00022560901,0.0005697455,0.00020147464,0.0001397585,0.00012457969,0.00020014988,0.0014079497],"category_scores_gemma":[0.00008868485,0.00008179326,0.00022299968,0.00017643314,0.00013184093,0.00017010047,0.00014517794,0.00028828415,0.0002066996],"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":[0.00022863646,0.00009613748,0.0004797911,0.00013868957,0.0000072748503,0.00014037311,0.000034540873,0.000056712135,0.9938524,0.00002622679,0.00005329015,0.0048859557],"study_design_scores_gemma":[0.00008608743,0.0058017652,0.055826876,0.00011556919,0.00015571273,0.0010376271,0.00023571866,0.00059126323,0.9298779,0.00008632535,0.0061619775,0.000023095881],"about_ca_topic_score_codex":0.00075141946,"about_ca_topic_score_gemma":0.0016482695,"teacher_disagreement_score":0.0014079497,"about_ca_system_score_codex":0.000076329314,"about_ca_system_score_gemma":0.000188136,"threshold_uncertainty_score":0.0047100782},"labels":[],"label_agreement":null},{"id":"W2896897760","doi":"10.5539/jfr.v7n6p107","title":"Starch and Pectin Affect Hardness of Cooked Bananas","year":2018,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Food composition and properties","field":"Nursing","cited_by":3,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"African Development Bank Group","keywords":"Pectin; Starch; Food science; Chemistry; Middle lamella; Texture (cosmology); Retrogradation (starch); Cell wall; Biochemistry; Amylose","score_opus":0.13087230062445857,"score_gpt":0.4042873887795624,"score_spread":0.27341508815510385,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2896897760","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":[0.9985801,0.00042729633,0.00021168603,0.000024309407,0.000012215892,0.000017941838,0.00009119476,0.000009850198,0.00062545756],"genre_scores_gemma":[0.99562126,0.00021441236,0.0005753441,0.00006897268,0.0000073846404,0.00002200286,0.00021684979,0.000022201162,0.0032515652],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998373,0.000027288443,0.00001237427,0.000042693777,0.000047068253,0.00003319029],"domain_scores_gemma":[0.9995103,0.000109202294,0.00011667294,0.000026922777,0.00009555445,0.0001414299],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00016255124,0.00041864204,0.0003000311,0.00021238739,0.0002098765,0.0004378529,0.00017982315,0.00033948637,0.0028817784],"category_scores_gemma":[0.0004197119,0.0002897683,0.0003698413,0.00015803412,0.00033486323,0.00029060824,0.00037916872,0.0011950362,0.00020456719],"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":[0.0015332719,0.00014879729,0.002243095,0.00009097774,0.00003986545,0.0000696865,0.00011564089,0.00002968508,0.9944391,0.000016964112,0.000033904496,0.0012390151],"study_design_scores_gemma":[0.000056484485,0.0037079575,0.49028313,0.000023742887,0.00012152562,0.0003087493,0.00042391496,0.00071172474,0.5026783,0.00006659555,0.0015764988,0.000041344523],"about_ca_topic_score_codex":0.0014067608,"about_ca_topic_score_gemma":0.0025779821,"teacher_disagreement_score":0.0028817784,"about_ca_system_score_codex":0.00023519344,"about_ca_system_score_gemma":0.00011364381,"threshold_uncertainty_score":0.009640455},"labels":[],"label_agreement":null},{"id":"W2897599568","doi":"10.5539/jfr.v7n6p70","title":"Effects of Varying Grilled Sorghum Content on the Quality Parameters of Urwagwa, a Traditional Rwandese Banana-based Alcoholic Beverage","year":2018,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Fermentation and Sensory Analysis","field":"Agricultural and Biological Sciences","cited_by":6,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"African Union; Institute for Basic Science","keywords":"Titratable acid; Sorghum; Fermentation; Chemistry; Food science; Sweet sorghum; Industrial fermentation; Ethanol fermentation; Total dissolved solids; Brix; Ingredient; Agronomy; Biology; Sugar","score_opus":0.38632646850268376,"score_gpt":0.37257499295142316,"score_spread":0.013751475551260606,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2897599568","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":[0.9992428,0.00033415336,0.00010348104,0.000013143849,0.000006416286,0.000010393794,0.00006370997,0.0000046023183,0.00022133758],"genre_scores_gemma":[0.99770504,0.00044248003,0.00088529516,0.00003074635,0.000003777167,0.000012955397,0.00016727128,0.000009575906,0.00074282807],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99984515,0.000045248536,0.000017198667,0.000030141679,0.000036403253,0.000025883906],"domain_scores_gemma":[0.99967647,0.00007304852,0.00009691338,0.000015877296,0.00007602438,0.000061711966],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00018284698,0.00030506696,0.00027446437,0.0002076735,0.00013259827,0.00048821652,0.00014514403,0.0002361518,0.0007508347],"category_scores_gemma":[0.00044833202,0.00016212107,0.00025709491,0.0002538336,0.00017175174,0.00030156565,0.00024049652,0.00039135883,0.00010932371],"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":[0.0014210049,0.00017149313,0.0011296683,0.000072182396,0.000026160142,0.00005660223,0.00007414624,0.00008765321,0.9954934,0.0000139922095,0.000013853774,0.0014399033],"study_design_scores_gemma":[0.000031928634,0.0063858745,0.048346184,0.00002394464,0.000113265094,0.00009729631,0.00030904784,0.00072829303,0.9429493,0.000026787202,0.0009680563,0.00001996759],"about_ca_topic_score_codex":0.0012269925,"about_ca_topic_score_gemma":0.0024425304,"teacher_disagreement_score":0.0012269925,"about_ca_system_score_codex":0.00014994245,"about_ca_system_score_gemma":0.00015994624,"threshold_uncertainty_score":0.0025117993},"labels":[],"label_agreement":null},{"id":"W2897701457","doi":"10.5539/jfr.v7n6p59","title":"Effects of Boiling and Smoking on the Proximate Composition and Oil Quality of a Commercially Important Freshwater Fish (Chrysichthys nigrodigitatus) from Nkam River in Cameroon","year":2018,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Aquaculture Nutrition and Growth","field":"Agricultural and Biological Sciences","cited_by":14,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Proximate; Iodine value; Food science; Composition (language); Chemistry; Phosphorus; Animal science; Dry matter; Oleic acid; Potassium; Coconut oil; Linoleic acid; Fatty acid; Biology; Biochemistry","score_opus":0.05933553385592136,"score_gpt":0.3180737111773782,"score_spread":0.2587381773214569,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2897701457","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":[0.99965787,0.0001142636,0.000026559625,0.000016263713,0.0000032949479,0.000003477836,0.0000365628,9.516501e-7,0.00014076715],"genre_scores_gemma":[0.998293,0.00023485794,0.00017509726,0.000034955323,0.0000032080095,0.000007906862,0.00008299897,0.0000013814592,0.001166654],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.9999144,0.000015327456,0.000007821446,0.000021321424,0.000021596179,0.00001951793],"domain_scores_gemma":[0.9997907,0.00003602556,0.000085246036,0.0000060772445,0.000040725838,0.000041178166],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00013668972,0.00024245745,0.00019897753,0.0002347409,0.00038340833,0.00024992714,0.0000891337,0.00019345705,0.0011554781],"category_scores_gemma":[0.00024341658,0.00015905972,0.00022116027,0.00021142243,0.00024663605,0.00015478522,0.00017993328,0.00030877168,0.00011893939],"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":[0.003935935,0.0010009373,0.25031137,0.00035843486,0.00010869066,0.0011949122,0.0017515939,0.00020639204,0.72153044,0.00008153864,0.00017975671,0.019339971],"study_design_scores_gemma":[0.000010304417,0.0026543438,0.9639981,0.000015835365,0.0000726652,0.00025964723,0.0010063538,0.00015516196,0.031072337,0.000024989791,0.0007172291,0.0000131359575],"about_ca_topic_score_codex":0.009464398,"about_ca_topic_score_gemma":0.03566277,"teacher_disagreement_score":0.009464398,"about_ca_system_score_codex":0.00029800704,"about_ca_system_score_gemma":0.00022737222,"threshold_uncertainty_score":0.018818617},"labels":[],"label_agreement":null},{"id":"W2900213218","doi":"10.5539/jfr.v8n1p1","title":"Manufacturing and Sensorial Acceptance of Cereal Bars Enriched with Flaxseed (Linum usitatissimum) Flour","year":2018,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Phytoestrogen effects and research","field":"Medicine","cited_by":6,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"Universidade do Estado de Mato Grosso","keywords":"Linum; Food science; Mathematics; Purchasing; Moisture; Functional food; Biotechnology; Chemistry; Business; Biology; Agronomy; Marketing","score_opus":0.06105936417144013,"score_gpt":0.39172440774498324,"score_spread":0.3306650435735431,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2900213218","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":[0.9993931,0.000112264504,0.00027151578,0.000011450498,0.000007245352,0.000011089685,0.000029365234,0.0000032548567,0.00016064149],"genre_scores_gemma":[0.9977824,0.00016535868,0.0011456481,0.000026089243,0.0000045003835,0.000014739256,0.00012236337,0.000004743833,0.0007342717],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9997217,0.00007403575,0.000017657141,0.000057482477,0.000092735696,0.000036365658],"domain_scores_gemma":[0.9998474,0.00003219438,0.000042527965,0.000008645693,0.000044684475,0.000024460052],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0003662633,0.00029351554,0.00020013745,0.00021044136,0.00012830686,0.00022819162,0.00011561114,0.00018381944,0.000877103],"category_scores_gemma":[0.0003683269,0.00013628017,0.0002878406,0.00012106059,0.00015302858,0.00018146273,0.00021774594,0.0002886835,0.00010946819],"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":[0.0005228875,0.00017880758,0.0010057288,0.000038782822,0.00000940616,0.00003569306,0.00007799212,0.000028482484,0.9963785,0.0000127062085,0.000017724618,0.0016933819],"study_design_scores_gemma":[0.00005154066,0.019085933,0.08226729,0.000024443447,0.00012663938,0.00021611986,0.0004040401,0.00074502855,0.89541674,0.000027690527,0.0016087844,0.000025751919],"about_ca_topic_score_codex":0.0005838074,"about_ca_topic_score_gemma":0.0009675965,"teacher_disagreement_score":0.000877103,"about_ca_system_score_codex":0.0001508134,"about_ca_system_score_gemma":0.000076352895,"threshold_uncertainty_score":0.0029342175},"labels":[],"label_agreement":null},{"id":"W2900334049","doi":"10.5539/jfr.v7n6p120","title":"Effects of Promolux Platinum LED on Shelf-life of Ground Beef Patties","year":2018,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Food Quality and Safety Studies","field":"Agricultural and Biological Sciences","cited_by":0,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"TBARS; Shelf life; Food science; Lipid oxidation; Listeria monocytogenes; Mold; Salmonella; Chemistry; Moisture; Listeria; Animal science; Biology; Lipid peroxidation; Botany; Antioxidant; Biochemistry; Bacteria","score_opus":0.11835552695046805,"score_gpt":0.3540129042223404,"score_spread":0.23565737727187233,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2900334049","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":[0.9984092,0.00062513375,0.00038101073,0.00002588482,0.000013877865,0.000007697142,0.00007432938,0.000020098054,0.00044270555],"genre_scores_gemma":[0.9971078,0.00042110434,0.0010408626,0.00008097449,0.000009956666,0.000014730849,0.0001363995,0.000011067473,0.0011770786],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.999869,0.00003074728,0.000010417073,0.00003346306,0.000035024532,0.000021346334],"domain_scores_gemma":[0.999754,0.00008011351,0.00005552879,0.000015063826,0.000059409507,0.00003592608],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00017229519,0.00029949754,0.00018820452,0.00015880012,0.00015153456,0.00030277908,0.0001542773,0.00020258015,0.0011908408],"category_scores_gemma":[0.00031242633,0.000107959655,0.00025524382,0.00014607483,0.00013811691,0.00019998792,0.00015135162,0.0004217956,0.00013486797],"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":[0.006814502,0.00045684128,0.0056241928,0.00026822474,0.000049965507,0.00012594614,0.00013217483,0.00022108451,0.9664855,0.000036548365,0.00012589569,0.01965911],"study_design_scores_gemma":[0.000076015516,0.01043921,0.061430305,0.000029195511,0.00014104212,0.00015612849,0.00024363738,0.000661645,0.9247557,0.00003757805,0.0020104072,0.000019098447],"about_ca_topic_score_codex":0.00071461825,"about_ca_topic_score_gemma":0.0009153046,"teacher_disagreement_score":0.0011908408,"about_ca_system_score_codex":0.00020318698,"about_ca_system_score_gemma":0.00010576932,"threshold_uncertainty_score":0.003983736},"labels":[],"label_agreement":null},{"id":"W2900503814","doi":"10.5539/jfr.v7n6p129","title":"Occurrence of Antibiotic Residues and Antibiotic-Resistant Bacteria in Nile Tilapia Sold in Some Markets in Accra, Ghana: Public Health Implication","year":2018,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Aquaculture disease management and microbiota","field":"Immunology and Microbiology","cited_by":18,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"University of Ghana","keywords":"Nile tilapia; Antibiotics; Enterobacter cloacae; Antibiotic resistance; Oreochromis; Ciprofloxacin; Biology; Ampicillin; Tilapia; Microbiology; Edwardsiella tarda; Veterinary medicine; Gentamicin; Aquaculture; Cefotaxime; Enterobacter; Fish farming; Bacteria; Klebsiella pneumoniae; Medicine; Escherichia coli; Fishery; Fish <Actinopterygii>","score_opus":0.05831774960148,"score_gpt":0.3450890438740508,"score_spread":0.2867712942725708,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2900503814","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":[0.99915063,0.00025818302,0.000031296757,0.00024194538,0.0000023115074,0.00000761271,0.000080937905,0.0000023862656,0.00022475568],"genre_scores_gemma":[0.9989423,0.0004691394,0.00018838582,0.000093745584,0.00000829179,0.000007848009,0.000061062296,0.0000015427229,0.00022762056],"study_design_codex":"observational","study_design_gemma":"observational","domain_scores_codex":[0.9996213,0.00011648233,0.00004105583,0.000059345566,0.00007028566,0.000091502516],"domain_scores_gemma":[0.99804866,0.00030706308,0.0013194225,0.000033935263,0.00013223986,0.00015874172],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0003988664,0.0003741614,0.00032284777,0.0009850524,0.0007689371,0.000783503,0.0003633044,0.0009184744,0.0026545932],"category_scores_gemma":[0.0010265132,0.00033901533,0.00020036144,0.0011707218,0.001270329,0.00087788934,0.00038126681,0.00042895958,0.00026020454],"study_design_candidate":"observational","study_design_consensus":"observational","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00011537409,0.00010139277,0.9812061,0.00016845527,0.000019558798,0.005128354,0.0027417317,0.000058371857,0.0059060827,0.000042673764,0.00021186065,0.004300089],"study_design_scores_gemma":[0.00000916184,0.00018366912,0.976178,0.000056103705,0.00001797298,0.003801873,0.018331232,0.000113518436,0.0005276971,0.00006408833,0.0007062105,0.000010460276],"about_ca_topic_score_codex":0.016304145,"about_ca_topic_score_gemma":0.022690915,"teacher_disagreement_score":0.016304145,"about_ca_system_score_codex":0.00089485466,"about_ca_system_score_gemma":0.0006473239,"threshold_uncertainty_score":0.03241849},"labels":[],"label_agreement":null},{"id":"W2903617797","doi":"10.5539/jfr.v8n1p12","title":"Evaluation of Physicochemical, Nutritional and Sensory Quality Characteristics of New Papaya Hybrids Fruits Developed in JKUAT","year":2018,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Papaya Research and Applications","field":"Medicine","cited_by":5,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"Jomo Kenyatta University of Agriculture and Technology; Deutscher Akademischer Austauschdienst","keywords":"Carica; Titratable acid; Food science; Population; beta-Carotene; Ascorbic acid; Biology; Vitamin; Horticulture; Biotechnology; Medicine; Carotenoid; Biochemistry; Environmental health","score_opus":0.4174058996499054,"score_gpt":0.5305961944712257,"score_spread":0.11319029482132037,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2903617797","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":[0.9989004,0.00019943691,0.00028734503,0.000016570752,0.0000049634987,0.000015869417,0.0001071686,0.000006325712,0.00046188675],"genre_scores_gemma":[0.9967745,0.00019762594,0.0013099641,0.000028249748,0.0000026297719,0.000023813847,0.0002778051,0.0000071865065,0.0013782404],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.99987435,0.000019627349,0.000009965532,0.000031837375,0.00005017404,0.000013964648],"domain_scores_gemma":[0.9997621,0.0000501138,0.00006585551,0.000010029672,0.0000692972,0.000042649142],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00023781185,0.00024976727,0.00023853192,0.00041003275,0.00021236065,0.0003585299,0.00016452475,0.00018668053,0.0008346022],"category_scores_gemma":[0.00022048145,0.00010677754,0.0002443388,0.0002362196,0.0001842088,0.0002786304,0.00024311554,0.00043106178,0.00008595695],"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":[0.00036123983,0.0001995128,0.0076282504,0.00017759374,0.000035832883,0.00032396696,0.00026100234,0.0001148952,0.9856936,0.000045837292,0.00004404285,0.0051143197],"study_design_scores_gemma":[0.000037678445,0.007852316,0.4763684,0.000042527765,0.00021486096,0.0010917482,0.001607373,0.0010129602,0.5067348,0.00010508471,0.00488437,0.000047844904],"about_ca_topic_score_codex":0.0010127346,"about_ca_topic_score_gemma":0.0018837829,"teacher_disagreement_score":0.0010127346,"about_ca_system_score_codex":0.00019883037,"about_ca_system_score_gemma":0.00009383891,"threshold_uncertainty_score":0.0027920604},"labels":[],"label_agreement":null},{"id":"W2905618053","doi":"10.5539/jfr.v8n1p21","title":"Development of a Culture-ripened Semi-hard Kishk-cheese Containing Bourghol or Semolina","year":2018,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Probiotics and Fermented Foods","field":"Agricultural and Biological Sciences","cited_by":3,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"Université Libanaise","keywords":"Food science; Chemistry; Flavor; Lactose; Ripening; Titratable acid; Lipolysis; Starter; TBARS; Lactic acid; Biochemistry; Biology; Enzyme; Bacteria","score_opus":0.15460982113544758,"score_gpt":0.36815503254511084,"score_spread":0.21354521140966326,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2905618053","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":[0.9940538,0.0005942151,0.003218775,0.00006460139,0.000043185464,0.00018084364,0.0002553463,0.00008613464,0.0015031907],"genre_scores_gemma":[0.97615016,0.0008030916,0.016562754,0.00009040464,0.0000167603,0.00013631102,0.0010648182,0.000076466036,0.0050991336],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998603,0.000015513266,0.000014230182,0.000033676875,0.000049090402,0.000027217387],"domain_scores_gemma":[0.99992037,0.00001092461,0.000017092658,0.000008086421,0.00001402915,0.000029547213],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00017794609,0.0004722236,0.0004635557,0.00025432245,0.00012870363,0.00037716102,0.00039269804,0.0002934808,0.00097192003],"category_scores_gemma":[0.00013059011,0.00021388735,0.0006216247,0.00013664424,0.00017513649,0.0002378352,0.00062422187,0.00045880637,0.00039849067],"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":[0.00004290756,0.000018795994,0.00005766953,0.000019526466,0.0000030444053,0.000055706685,0.000005304243,0.000017678822,0.999383,0.000008125369,0.0000041381645,0.00038409306],"study_design_scores_gemma":[0.000025472082,0.0011388854,0.008217508,0.000011901443,0.00005433738,0.00034112355,0.000043736287,0.0006790444,0.98755175,0.000015363074,0.001908083,0.0000127638195],"about_ca_topic_score_codex":0.00074903376,"about_ca_topic_score_gemma":0.0017490201,"teacher_disagreement_score":0.00097192003,"about_ca_system_score_codex":0.00019387326,"about_ca_system_score_gemma":0.00018571808,"threshold_uncertainty_score":0.0032513738},"labels":[],"label_agreement":null},{"id":"W2908151141","doi":"10.5539/jfr.v8n1p32","title":"Proximate Composition and Micronutrient Contents of Callianassa turnerana from the Wouri Estuary, Cameroon","year":2018,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Moringa oleifera research and applications","field":"Agricultural and Biological Sciences","cited_by":2,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"Universität Potsdam","keywords":"Micronutrient; Estuary; Biology; Proximate; Composition (language); Phosphorus; Animal science; Food science; Ecology; Chemistry","score_opus":0.10560603233781965,"score_gpt":0.3346086004888656,"score_spread":0.22900256815104594,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2908151141","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":[0.9989446,0.00035362245,0.000062225234,0.00001922478,0.00000440562,0.000006602024,0.00017573936,0.0000016552143,0.00043204945],"genre_scores_gemma":[0.99791557,0.00039411653,0.0003669822,0.000052427305,0.0000041104286,0.000012267144,0.00027113658,0.0000019039583,0.0009814524],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.9999496,0.0000054852803,0.0000053317585,0.00001686742,0.0000128485635,0.000009812751],"domain_scores_gemma":[0.9998921,0.00001991486,0.000035876947,0.000004345665,0.000030106406,0.000017560962],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0001256974,0.00047828225,0.00025276904,0.0010219606,0.00072924857,0.00040976508,0.000096974094,0.00021958523,0.0011497742],"category_scores_gemma":[0.00016194602,0.00015078939,0.0001522987,0.0008742173,0.00034952586,0.00022592738,0.00028706176,0.00022449234,0.00011918373],"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":[0.0009206064,0.00014763919,0.46583924,0.000533463,0.000074607495,0.0036154205,0.0035306106,0.00041057766,0.48648468,0.00024650816,0.0003161336,0.03788052],"study_design_scores_gemma":[0.000009004951,0.00020956008,0.989907,0.000045616624,0.000030315146,0.00072253187,0.0023922436,0.00014535875,0.0046260785,0.000048750553,0.0018500801,0.000013384277],"about_ca_topic_score_codex":0.014005854,"about_ca_topic_score_gemma":0.04880114,"teacher_disagreement_score":0.014005854,"about_ca_system_score_codex":0.0003346118,"about_ca_system_score_gemma":0.00034317287,"threshold_uncertainty_score":0.027848661},"labels":[],"label_agreement":null},{"id":"W2909021884","doi":"10.5539/jfr.v8n1p52","title":"Sugar Profile of Syrups from Malted and Unmalted Rice of Different Varieties","year":2019,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Food composition and properties","field":"Nursing","cited_by":12,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"Tertiary Education Trust Fund","keywords":"Maltotriose; Maltose; Raffinose; Glucose syrup; Stachyose; Sugar; Food science; Starch; Chemistry; Alpha-amylase; Sucrose; Brewing; Amylase; Hydrolysate; Maltitol; Hydrolysis; Fermentation; Biochemistry; Enzyme","score_opus":0.059937836909889644,"score_gpt":0.32899363553447597,"score_spread":0.26905579862458634,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2909021884","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":[0.9992679,0.00016739132,0.00013883211,0.0000068359805,0.000004788495,0.000006327074,0.00014376493,0.000004053179,0.00026011892],"genre_scores_gemma":[0.99700874,0.00022409728,0.0009379495,0.000017747083,0.0000033700164,0.00000875727,0.0006015303,0.000011459132,0.0011864309],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999014,0.000015116823,0.000012485356,0.000019839712,0.000032093943,0.000019066332],"domain_scores_gemma":[0.999846,0.000023802564,0.000035928497,0.000008424103,0.000041690906,0.00004414891],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00009995423,0.00026754377,0.00027957105,0.00045555402,0.0001456998,0.00029112154,0.00008896098,0.00013577999,0.00088405574],"category_scores_gemma":[0.00017664085,0.00012091246,0.00023346172,0.00034580118,0.00020535299,0.00014624138,0.00016973364,0.00030673778,0.000128497],"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":[0.0009007328,0.000059062535,0.0027192952,0.0000760363,0.000021091235,0.00016008719,0.00008550124,0.000058508984,0.9941123,0.000032938027,0.000016946378,0.0017573556],"study_design_scores_gemma":[0.000035532186,0.004032748,0.17505313,0.00003200046,0.00015640291,0.00059656356,0.0005447011,0.00074314483,0.8170312,0.000040607058,0.0017032329,0.000030687443],"about_ca_topic_score_codex":0.0010574195,"about_ca_topic_score_gemma":0.0021247813,"teacher_disagreement_score":0.0010574195,"about_ca_system_score_codex":0.0001528664,"about_ca_system_score_gemma":0.00016184551,"threshold_uncertainty_score":0.0029574633},"labels":[],"label_agreement":null},{"id":"W2909474712","doi":"10.5539/jfr.v8n1p41","title":"The Growth of Different Probiotic Microorganisms in Soymilk from Different Soybean Varieties and their Effects on Anti-oxidant Activity and Oligosaccharide Content","year":2019,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Phytoestrogen effects and research","field":"Medicine","cited_by":17,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"Jomo Kenyatta University of Agriculture and Technology; Universiteit Gent","keywords":"Lactobacillus reuteri; Food science; Stachyose; Lactobacillus casei; Fermentation; Lactobacillus plantarum; Lactobacillus rhamnosus; Probiotic; Lactobacillus brevis; Chemistry; Lactobacillus acidophilus; Lactobacillus; Lactic acid; Raffinose; Biology; Bacteria; Sucrose","score_opus":0.03771829957946837,"score_gpt":0.29536912701186757,"score_spread":0.2576508274323992,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2909474712","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":[0.99887663,0.0005030195,0.00016811195,0.00002429829,0.0000100518855,0.000013359708,0.00014361725,0.000004291587,0.00025656488],"genre_scores_gemma":[0.996816,0.00037177358,0.0012642853,0.00003358241,0.0000065839367,0.000027019041,0.00059779064,0.00000822748,0.0008748378],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99977726,0.00004761014,0.000035556408,0.000053031566,0.000042924075,0.000043629232],"domain_scores_gemma":[0.99984,0.000036756523,0.000040899104,0.000011490971,0.000033438224,0.00003736535],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00017272664,0.00043691165,0.00030912217,0.00028038787,0.0001576962,0.00030878108,0.00012733981,0.00020876044,0.00052281923],"category_scores_gemma":[0.00029047942,0.00015592734,0.00037889986,0.00027379632,0.00016261217,0.00027303773,0.00027190096,0.00046516582,0.00010655734],"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":[0.0006384826,0.00011297635,0.0016157478,0.00005539298,0.000011222878,0.00003847887,0.000052808486,0.000025325371,0.9962669,0.000013383693,0.000009466649,0.0011598506],"study_design_scores_gemma":[0.000036257945,0.0074002515,0.1277838,0.000043902422,0.00013787311,0.0003052448,0.00047552207,0.00057600404,0.8621621,0.00005151804,0.0010033521,0.00002412114],"about_ca_topic_score_codex":0.0010224193,"about_ca_topic_score_gemma":0.0018774279,"teacher_disagreement_score":0.0010224193,"about_ca_system_score_codex":0.00016809566,"about_ca_system_score_gemma":0.00018794091,"threshold_uncertainty_score":0.002032876},"labels":[],"label_agreement":null},{"id":"W2910046044","doi":"10.5539/jfr.v8n1p60","title":"Selected Powerful Natural Antioxidants: Structure, Food Sources, Antioxidant Activities, and Important Health Benefits","year":2019,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Phytochemicals and Antioxidant Activities","field":"Medicine","cited_by":16,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Hydroxytyrosol; Curcumin; Resveratrol; Antioxidant; Lycopene; Health benefits; Human health; Quercetin; Epigallocatechin gallate; Functional food; Food science; Chemistry; Pharmacology; Medicine; Traditional medicine; Polyphenol; Environmental health; Biochemistry","score_opus":0.026129117003849005,"score_gpt":0.31827566587602785,"score_spread":0.29214654887217884,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2910046044","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":[0.019965354,0.9731582,0.0013699947,0.00053505757,0.00020438468,0.000025429788,0.00043023986,0.00002763889,0.0042837313],"genre_scores_gemma":[0.09186124,0.89908975,0.0027645922,0.00042119974,0.00055533025,0.000040551393,0.00053062174,0.000008229352,0.004728496],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.9999325,0.000008705456,0.000008313207,0.000014713318,0.000026784302,0.000008907812],"domain_scores_gemma":[0.9999385,0.000013631445,0.00001592078,0.0000026582372,0.000022658436,0.000006595151],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00013152137,0.00043001564,0.0004379157,0.0009993984,0.00017808477,0.0003859328,0.00020497385,0.0002926242,0.002177594],"category_scores_gemma":[0.00015380039,0.000078998775,0.00020751872,0.00069260073,0.00013887296,0.00041832108,0.00025339736,0.00040663566,0.00049740996],"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":[0.00067803776,0.00021981081,0.0024635177,0.017696539,0.00017917113,0.0009343046,0.00020335769,0.0003134714,0.20347358,0.005240747,0.0062867133,0.76231086],"study_design_scores_gemma":[0.00006913184,0.0018058284,0.023967687,0.0032173402,0.0009165756,0.005351924,0.00038333744,0.00028278554,0.1286286,0.00859089,0.8267091,0.00007680836],"about_ca_topic_score_codex":0.00028595026,"about_ca_topic_score_gemma":0.0006058938,"teacher_disagreement_score":0.002177594,"about_ca_system_score_codex":0.00017237685,"about_ca_system_score_gemma":0.00022972454,"threshold_uncertainty_score":0.0072847605},"labels":[],"label_agreement":null},{"id":"W2910182247","doi":"10.5539/jfr.v8n2p1","title":"Influence of Salt and Millet Treatments during Meat Fish Fermentation in Senegal","year":2019,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Meat and Animal Product Quality","field":"Agricultural and Biological Sciences","cited_by":3,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Fermentation; Lactic acid; Bacteria; Food science; Microorganism; Biology; Fish <Actinopterygii>; Enterobacteriaceae; Fermented fish; Chemistry; Biochemistry; Escherichia coli; Fishery","score_opus":0.07689711117538366,"score_gpt":0.34268675319168607,"score_spread":0.2657896420163024,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2910182247","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":[0.99949515,0.0001382519,0.00003358156,0.0000118630205,0.0000044820617,0.0000048836914,0.00008922945,0.0000022385263,0.00022013637],"genre_scores_gemma":[0.9982845,0.0002986204,0.00035105192,0.000037229805,0.0000026987036,0.00001400696,0.00020079789,0.000004298695,0.00080669473],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99983525,0.00003276937,0.00002196344,0.00004679612,0.000031935564,0.000031221345],"domain_scores_gemma":[0.9998066,0.000035616842,0.00005530129,0.000007443217,0.00003586984,0.000059156177],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00019373634,0.0005497288,0.0003768243,0.00042805905,0.00042499887,0.00063140347,0.00021778954,0.00025910538,0.0011529849],"category_scores_gemma":[0.00022609028,0.00023595396,0.00034293102,0.0004199302,0.00042687144,0.00029919218,0.00042605452,0.00029620042,0.00022872728],"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":[0.0047575333,0.00023909754,0.031067273,0.00029336556,0.00007747548,0.00074635976,0.0004984661,0.0003414462,0.9569492,0.00003983272,0.000056218047,0.0049338],"study_design_scores_gemma":[0.000062271094,0.006999645,0.5461165,0.0000581867,0.00024293295,0.000563402,0.0028214124,0.00091780873,0.43963388,0.000077888406,0.0024241328,0.00008206657],"about_ca_topic_score_codex":0.009864455,"about_ca_topic_score_gemma":0.028562581,"teacher_disagreement_score":0.009864455,"about_ca_system_score_codex":0.0005340335,"about_ca_system_score_gemma":0.00046804358,"threshold_uncertainty_score":0.01961404},"labels":[],"label_agreement":null},{"id":"W2910498471","doi":"10.5539/jfr.v8n1p80","title":"Gastro-intestinal Digestibility of Processed Forms of Cow’s Milk Proteins under Simulated Infant and Adult Conditions Characterised by in vitro Methods","year":2019,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Protein Hydrolysis and Bioactive Peptides","field":"Biochemistry, Genetics and Molecular Biology","cited_by":3,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Digestion (alchemy); Food science; Casein; Skimmed milk; Chemistry; Whey protein; Chromatography","score_opus":0.02545916382465327,"score_gpt":0.37119031270931635,"score_spread":0.34573114888466305,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2910498471","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":[0.99545324,0.0014859632,0.0012359447,0.000023410019,0.000010064032,0.000029608396,0.0010075825,0.000013674673,0.00074048486],"genre_scores_gemma":[0.9901153,0.0017471638,0.0041030287,0.00003662703,0.00001015519,0.00006522708,0.002156697,0.000020418076,0.0017452952],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.999549,0.00011636554,0.00004485769,0.00009760721,0.00012136899,0.00007085293],"domain_scores_gemma":[0.9997503,0.00008136473,0.000066052104,0.0000244359,0.0000529197,0.000024946341],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0005250953,0.0005310132,0.00040863402,0.0002302662,0.00013919976,0.0004546133,0.00025567593,0.00040685537,0.000735302],"category_scores_gemma":[0.00043334556,0.00018662748,0.00034339904,0.000416674,0.00018905017,0.00028131972,0.00032332828,0.0004968806,0.0002732836],"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":[0.0006138166,0.00011247553,0.0011321448,0.00014266022,0.000021199898,0.00006415878,0.000075784774,0.0004727408,0.99602216,0.000026354855,0.000040160725,0.0012762164],"study_design_scores_gemma":[0.000013547212,0.0018306406,0.016048746,0.000024017852,0.000058771253,0.00013829031,0.0001084101,0.0023195269,0.977918,0.000036244954,0.0014833733,0.000020431758],"about_ca_topic_score_codex":0.001877412,"about_ca_topic_score_gemma":0.001722072,"teacher_disagreement_score":0.001877412,"about_ca_system_score_codex":0.00034480126,"about_ca_system_score_gemma":0.00020465496,"threshold_uncertainty_score":0.0037329793},"labels":[],"label_agreement":null},{"id":"W2911995322","doi":"10.5539/jfr.v8n2p42","title":"Further Studies on the Microbial Content (Endomicrobiology, Endobacteriology) of Fruit and Vegetable Crops: the Study Continues!","year":2019,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Potato Plant Research","field":"Agricultural and Biological Sciences","cited_by":0,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"City University of New York","keywords":"Flesh; Biology; Microorganism; Pulp (tooth); Food science; Biotechnology; Horticulture; Agronomy; Toxicology; Bacteria; Medicine","score_opus":0.19761884716896763,"score_gpt":0.3412078309264196,"score_spread":0.14358898375745197,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2911995322","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":[0.6169762,0.2535908,0.022446875,0.07865626,0.002745015,0.00081761193,0.0023867397,0.0004738498,0.021906717],"genre_scores_gemma":[0.73923725,0.1347673,0.0555446,0.035445325,0.0035964958,0.0007170096,0.0037454802,0.0001852325,0.026761271],"study_design_codex":"observational","study_design_gemma":"observational","domain_scores_codex":[0.9984408,0.0005300537,0.00012561023,0.00023711458,0.00030238266,0.00036401756],"domain_scores_gemma":[0.9891839,0.0041090185,0.0011784465,0.0008971614,0.0035781576,0.0010532442],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0044057774,0.00068866287,0.0010586794,0.0009509125,0.00089150004,0.0018894192,0.0011681502,0.0020057992,0.0145049635],"category_scores_gemma":[0.0026889134,0.00023468318,0.0013609949,0.0016395359,0.0011513124,0.004715092,0.00082880975,0.0021479595,0.0021722224],"study_design_candidate":"observational","study_design_consensus":"observational","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0012092136,0.0020909086,0.38027278,0.009943809,0.0006179211,0.0025759009,0.0035298439,0.00050657016,0.20411858,0.002724795,0.028313495,0.3640962],"study_design_scores_gemma":[0.0000469753,0.0045599877,0.76191247,0.002526237,0.00051939575,0.0032499253,0.02777715,0.0009846492,0.020923112,0.0061037242,0.17121053,0.00018580668],"about_ca_topic_score_codex":0.00858456,"about_ca_topic_score_gemma":0.0098104095,"teacher_disagreement_score":0.0145049635,"about_ca_system_score_codex":0.0007351464,"about_ca_system_score_gemma":0.0021593638,"threshold_uncertainty_score":0.048523962},"labels":[],"label_agreement":null},{"id":"W2913197335","doi":"10.5539/jfr.v8n2p32","title":"Hot Pepper viii. Reduction of Microbial Spoilage and Physio-chemical Deterioration in Processed Caribbean Peppers","year":2019,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Postharvest Quality and Shelf Life Management","field":"Agricultural and Biological Sciences","cited_by":1,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Pungency; Pepper; Sodium benzoate; Food science; Chemistry; Calcium; Sodium; Food spoilage; Ascorbic acid; Bacteria; Biology; Organic chemistry","score_opus":0.057893589420923736,"score_gpt":0.30638117718666036,"score_spread":0.24848758776573662,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2913197335","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":[0.9953022,0.0011860707,0.0012549794,0.00005474231,0.000019229505,0.00004068185,0.00018931786,0.00004387407,0.0019089953],"genre_scores_gemma":[0.98975956,0.0005665743,0.0035886918,0.00005903324,0.0000065992417,0.00003428067,0.00033674063,0.00002589176,0.005622662],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999018,0.000013670729,0.0000074254763,0.000022445056,0.00003545914,0.00001933564],"domain_scores_gemma":[0.9998542,0.000016932969,0.000043739165,0.000012592794,0.000039139835,0.000033460907],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00015385303,0.00039666388,0.00016125309,0.00017226314,0.00012836524,0.00030796233,0.00015828507,0.00021204157,0.0019411488],"category_scores_gemma":[0.00019652207,0.00013914907,0.00024314149,0.00011512631,0.00015677532,0.00022213449,0.00015769454,0.0003444494,0.00021273029],"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":[0.000110534056,0.000015504042,0.00014144451,0.00007566079,0.00000387841,0.000029540317,0.0000194521,0.000022423485,0.9983151,0.000016383621,0.000017535122,0.0012325775],"study_design_scores_gemma":[0.0000064776386,0.0007672529,0.010571089,0.000017004166,0.000018767869,0.00008061495,0.000050608633,0.00021173261,0.9866579,0.000018673498,0.0015941261,0.0000056945955],"about_ca_topic_score_codex":0.0013608788,"about_ca_topic_score_gemma":0.0026332464,"teacher_disagreement_score":0.0019411488,"about_ca_system_score_codex":0.00013349458,"about_ca_system_score_gemma":0.00019110978,"threshold_uncertainty_score":0.0064937472},"labels":[],"label_agreement":null},{"id":"W2914226400","doi":"10.5539/jfr.v8n2p15","title":"Grocery Experience Survey: A Canadian Perspective on Service, Product and Management Specifies","year":2019,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Organic Food and Agriculture","field":"Agricultural and Biological Sciences","cited_by":3,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":true,"ca_institutions":"","funders":"","keywords":"Marketing; Product (mathematics); Business; Government (linguistics); Service (business); Perspective (graphical); Focus group; Grocery store; Adaptation (eye); Psychology","score_opus":0.06928334111889543,"score_gpt":0.300525373986928,"score_spread":0.23124203286803258,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2914226400","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":[0.9378545,0.0016760401,0.0003683011,0.0040145745,0.000060224967,0.0002055517,0.01156101,0.00002259005,0.044237226],"genre_scores_gemma":[0.9843752,0.0025198208,0.00078604626,0.00078245584,0.000014957404,0.00005882626,0.0039023336,0.000014463172,0.007546015],"study_design_codex":"observational","study_design_gemma":"observational","domain_scores_codex":[0.99857914,0.0001009022,0.00005439306,0.00011083883,0.00064387906,0.00051083206],"domain_scores_gemma":[0.99679655,0.00014470972,0.00029331833,0.0000414639,0.0018979794,0.00082600565],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.001200751,0.00027353122,0.0002916335,0.003975848,0.0049433205,0.0024402076,0.0010936403,0.00039492126,0.0073783523],"category_scores_gemma":[0.002561548,0.00024080284,0.00043210166,0.010322559,0.00092259195,0.001186084,0.0016958549,0.0008614644,0.0005704674],"study_design_candidate":"observational","study_design_consensus":"observational","about_ca_topic_candidate":true,"about_ca_topic_consensus":true,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0001042421,0.00017288802,0.8580335,0.00034907908,0.000046986763,0.0006102667,0.053358342,0.00023570267,0.0005629916,0.0031026397,0.028360466,0.055062793],"study_design_scores_gemma":[0.0000035739927,0.000060783175,0.87787443,0.00015629681,0.000015128571,0.00012109974,0.09344844,0.00032435553,0.00007755197,0.00010560504,0.027766114,0.000046571557],"about_ca_topic_score_codex":0.99547344,"about_ca_topic_score_gemma":0.9977053,"teacher_disagreement_score":0.031274933,"about_ca_system_score_codex":0.031274933,"about_ca_system_score_gemma":0.05355113,"threshold_uncertainty_score":0.22691655},"labels":[],"label_agreement":null},{"id":"W2916751448","doi":"10.5539/jfr.v8n2p56","title":"Extract from Broccoli by-products to extend the Shelf Life of Fish Burgers","year":2019,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Meat and Animal Product Quality","field":"Agricultural and Biological Sciences","cited_by":5,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Shelf life; Extraction (chemistry); Food science; Supercritical fluid extraction; Chemistry; Supercritical carbon dioxide; Supercritical fluid; Chromatography; Organic chemistry","score_opus":0.13256561037221132,"score_gpt":0.3419187160216648,"score_spread":0.20935310564945347,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2916751448","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":[0.9902372,0.0071193553,0.0013826728,0.000083142855,0.000023074552,0.000035394256,0.00017881914,0.00001607544,0.000924276],"genre_scores_gemma":[0.99091196,0.0032684081,0.0032014353,0.00008106327,0.000020588923,0.000024672565,0.00036110156,0.00001614498,0.0021146236],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998524,0.000035856705,0.000013662182,0.000022053355,0.000049621805,0.00002636591],"domain_scores_gemma":[0.9998404,0.000038297298,0.00004469166,0.000010190309,0.000049550556,0.000016882765],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00018806082,0.00034752482,0.00025689107,0.00047172577,0.0001281132,0.00023226788,0.00008350655,0.00020027148,0.00090011087],"category_scores_gemma":[0.00021625745,0.00008769797,0.00025211123,0.00021283538,0.00012030544,0.00025704343,0.00018087937,0.00029534206,0.00020167876],"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":[0.00014760041,0.00002474159,0.00032110082,0.00013042384,0.000011741751,0.00003441312,0.00003000887,0.000041837902,0.9956144,0.000015327894,0.000019958045,0.003608423],"study_design_scores_gemma":[0.000008247564,0.0011300808,0.010952655,0.000049013277,0.00006579236,0.00014134542,0.000092709844,0.00017481831,0.984467,0.000021600306,0.0028882914,0.00000847702],"about_ca_topic_score_codex":0.00052729016,"about_ca_topic_score_gemma":0.001660102,"teacher_disagreement_score":0.00090011087,"about_ca_system_score_codex":0.00009986706,"about_ca_system_score_gemma":0.00016178335,"threshold_uncertainty_score":0.0030112267},"labels":[],"label_agreement":null},{"id":"W2917803946","doi":"10.5539/jfr.v8n2p48","title":"A New Spectrophometric Method For The Analysis Of Fructose, Glucose And Sucrose, Using 2-Thiobarbituric Acid And Zero-Valent Iron Powder (ZVIP)","year":2019,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Electrochemical sensors and biosensors","field":"Engineering","cited_by":7,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"Université Libanaise","keywords":"Fructose; Sucrose; Chemistry; Thiobarbituric acid; Detection limit; Aqueous solution; Chromatography; Calibration curve; Carbohydrate; Organic chemistry; Antioxidant","score_opus":0.033539586817586925,"score_gpt":0.328349380214458,"score_spread":0.2948097933968711,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2917803946","genre_codex":"methods","genre_gemma":"methods","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"methods","genre_consensus":"methods","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.06981974,0.031512357,0.8851571,0.00080081134,0.0016428166,0.00054006925,0.0013069881,0.0038410283,0.0053791576],"genre_scores_gemma":[0.1601446,0.021354351,0.79460233,0.0006572126,0.00041724803,0.00092269434,0.0017939457,0.00017854814,0.019929012],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9976088,0.0003851044,0.00012694093,0.0004901802,0.0013113837,0.00007767702],"domain_scores_gemma":[0.99933857,0.00015495675,0.00013557084,0.000051626812,0.00025800194,0.000061194565],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0014642369,0.0018070939,0.0010286587,0.0032981937,0.00053678907,0.00075638347,0.0014544575,0.0014734428,0.001396929],"category_scores_gemma":[0.00088427943,0.0008533977,0.00084716047,0.0011712472,0.00072861684,0.0015722346,0.000781158,0.0022843175,0.0013303631],"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":[0.00005835557,0.00006858343,0.00044650034,0.00050348364,0.000055307984,0.0000956694,0.0000523305,0.000109318025,0.9672812,0.00053964934,0.0009098432,0.029879699],"study_design_scores_gemma":[0.000042146225,0.0005437215,0.0036287925,0.000074666044,0.00011231182,0.0031233036,0.00007281631,0.005717784,0.9495536,0.0006590711,0.036363423,0.000108415414],"about_ca_topic_score_codex":0.0006022712,"about_ca_topic_score_gemma":0.0016091719,"teacher_disagreement_score":0.0032981937,"about_ca_system_score_codex":0.00067244546,"about_ca_system_score_gemma":0.00068644097,"threshold_uncertainty_score":0.0077437162},"labels":[],"label_agreement":null},{"id":"W2920411857","doi":"10.5539/jfr.v8n2p66","title":"Short and Long-term Asymmetric Farm-Retail Price Transmission Analysis in the Canadian Agri-food Industry: Evidence from Dairy and Pork Sectors with Threshold Cointegration Models","year":2019,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Economics of Agriculture and Food Markets","field":"Economics, Econometrics and Finance","cited_by":2,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":true,"ca_institutions":"Université Laval","funders":"","keywords":"Cointegration; Error correction model; Economics; Transmission (telecommunications); Granger causality; Value (mathematics); Agricultural economics; Agriculture; Monetary economics; Business; Econometrics","score_opus":0.0951551795348883,"score_gpt":0.2760599026943623,"score_spread":0.180904723159474,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2920411857","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":[0.9917414,0.000579998,0.0013199479,0.00042512894,0.000007065731,0.000020742242,0.00090707745,0.000040803698,0.004957827],"genre_scores_gemma":[0.9979432,0.00027739443,0.0002502434,0.000021280772,0.0000037893597,0.000002949468,0.0006225853,0.000008164202,0.0008703438],"study_design_codex":"observational","study_design_gemma":"observational","domain_scores_codex":[0.99899393,0.00013879975,0.000050546358,0.00016799706,0.00039855143,0.0002501576],"domain_scores_gemma":[0.9945635,0.0015077011,0.0012241957,0.0004602708,0.0019501679,0.00029421944],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0016744304,0.0003083304,0.00040497226,0.0012478206,0.0010554363,0.0014380867,0.0010284666,0.00044806846,0.0033862798],"category_scores_gemma":[0.008593355,0.00027256334,0.0006630035,0.0035119304,0.00084414793,0.00087687816,0.00060508965,0.000676067,0.00037861065],"study_design_candidate":"observational","study_design_consensus":"observational","about_ca_topic_candidate":true,"about_ca_topic_consensus":true,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0004019193,0.00020284265,0.9150338,0.00015384375,0.0005483844,0.0007438799,0.0023159205,0.014566703,0.0012388431,0.008696028,0.0042301603,0.051867735],"study_design_scores_gemma":[0.000021287286,0.000040745395,0.95526284,0.000025165742,0.00019470451,0.000068735004,0.0012563596,0.038860153,0.00038305458,0.0013805301,0.0024677147,0.000038672148],"about_ca_topic_score_codex":0.9610047,"about_ca_topic_score_gemma":0.93368864,"teacher_disagreement_score":0.038995326,"about_ca_system_score_codex":0.0074765077,"about_ca_system_score_gemma":0.007680067,"threshold_uncertainty_score":0.078449905},"labels":[],"label_agreement":null},{"id":"W2920830622","doi":"10.5539/jfr.v8n2p80","title":"Assessment of a Low Temperature Closed-Cycle Grain Drying System","year":2019,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":1,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Germination; Condenser (optics); Grain drying; Heat pump; Pulp and paper industry; Gas compressor; Materials science; Environmental science; Horticulture; Heat exchanger; Composite material; Engineering; Mechanical engineering; Physics","score_opus":0.04838095443665836,"score_gpt":0.3355682871208479,"score_spread":0.28718733268418956,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2920830622","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":[0.9889837,0.00023017087,0.009940699,0.000017286357,0.000016273725,0.00007422914,0.000082065875,0.000075699456,0.0005798214],"genre_scores_gemma":[0.9915565,0.0001360098,0.007287346,0.000020102772,0.00000433927,0.000036449044,0.00017328559,0.00003330499,0.0007526031],"study_design_codex":"bench_or_experimental","study_design_gemma":"simulation_or_modeling","domain_scores_codex":[0.9994735,0.000071125556,0.000033936747,0.0000968889,0.00029070317,0.000033876542],"domain_scores_gemma":[0.99940324,0.00020093916,0.000060232494,0.000060086884,0.00024396185,0.000031417276],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00075812655,0.00020520168,0.00051431666,0.00022632883,0.00030573842,0.0005097752,0.00050291256,0.0004285709,0.0009776289],"category_scores_gemma":[0.0013568256,0.00013995252,0.0002540774,0.00024294245,0.00019924885,0.00062647025,0.00024973464,0.00030423136,0.0002202073],"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":[0.00071386143,0.00033849906,0.0041866675,0.00024029288,0.00002973942,0.00005955822,0.00007658688,0.004243584,0.964131,0.00008544838,0.00015511928,0.025739633],"study_design_scores_gemma":[0.000097513286,0.0048225094,0.03762213,0.000022762633,0.000113688846,0.0002028293,0.00013833602,0.054647397,0.899389,0.00010379235,0.0027885106,0.000051419807],"about_ca_topic_score_codex":0.0013984399,"about_ca_topic_score_gemma":0.0019272747,"teacher_disagreement_score":0.0013984399,"about_ca_system_score_codex":0.0003915178,"about_ca_system_score_gemma":0.00020818837,"threshold_uncertainty_score":0.0040094256},"labels":[],"label_agreement":null},{"id":"W2920949390","doi":"10.5539/jfr.v8n2p100","title":"Higher Maternal and Child Undernutrition in Pulse than Cereal Growing Rural Communities of Ethiopia: A comparative Cross-sectional Study","year":2019,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Child Nutrition and Water Access","field":"Nursing","cited_by":3,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"University of Saskatchewan","funders":"Global Affairs Canada; International Development Research Centre; Government of Canada","keywords":"Underweight; Malnutrition; Anthropometry; Micronutrient; Environmental health; Wasting; Medicine; Food group; Dietary diversity; Agriculture; Body mass index; Food security; Demography; Biology; Ecology; Overweight","score_opus":0.1275576374501753,"score_gpt":0.42010480569674585,"score_spread":0.29254716824657057,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2920949390","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":[0.9996984,0.000050088674,0.000021013027,0.0000061830465,0.0000011438414,0.0000075980925,0.00011067223,4.6194216e-7,0.000104438375],"genre_scores_gemma":[0.99958295,0.000102352926,0.00007749507,0.000026986429,0.0000028238803,0.00002021115,0.0000970523,5.6564227e-7,0.000089455665],"study_design_codex":"observational","study_design_gemma":"observational","domain_scores_codex":[0.999671,0.00011977896,0.000028479531,0.00008486183,0.000036383968,0.000059582388],"domain_scores_gemma":[0.9995352,0.00011263009,0.0001361368,0.000029825507,0.000062081235,0.00012408584],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00063882844,0.0003490863,0.00030463305,0.0008656931,0.00079631363,0.00057539105,0.00024008368,0.0003844218,0.0014128321],"category_scores_gemma":[0.0008960671,0.0004486792,0.00021897115,0.00089490373,0.00031205692,0.00045143865,0.00043256796,0.00031047195,0.0002438703],"study_design_candidate":"observational","study_design_consensus":"observational","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00009225427,0.00015077132,0.9967963,0.000024143616,0.00004223366,0.00024687345,0.0012114655,0.000010586515,0.0004920457,0.000016407696,0.00005544615,0.000861406],"study_design_scores_gemma":[0.000008268775,0.00025315714,0.99494284,0.000015464968,0.000028589573,0.00043367263,0.0040057474,0.000043008993,0.0000766091,0.000010078614,0.00017872558,0.0000038378125],"about_ca_topic_score_codex":0.010426295,"about_ca_topic_score_gemma":0.015144754,"teacher_disagreement_score":0.010426295,"about_ca_system_score_codex":0.00033053663,"about_ca_system_score_gemma":0.00031971038,"threshold_uncertainty_score":0.02073121},"labels":[],"label_agreement":null},{"id":"W2922033446","doi":"10.5539/jfr.v8n2p90","title":"Origanum vulgare L. and Rosmarinus officinalis L. Aqueous Extracts in Growing-finishing Pig Nutrition: Effects on Antioxidant Status, Immune Responses, Polyphenolic Content and Sensorial Properties","year":2019,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Meat and Animal Product Quality","field":"Agricultural and Biological Sciences","cited_by":5,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"Ministero dello Sviluppo Economico","keywords":"Origanum; Rosmarinus; Officinalis; Food science; Antioxidant; Polyphenol; Chemistry; Glutathione peroxidase; Biology; Biochemistry; Botany; Superoxide dismutase; Essential oil","score_opus":0.11912030311081538,"score_gpt":0.3029944838612481,"score_spread":0.18387418075043271,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2922033446","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":[0.9969208,0.0024799374,0.00019468712,0.000042306743,0.00002410078,0.000014708815,0.00005978886,0.000008112682,0.00025562552],"genre_scores_gemma":[0.9950264,0.0017679286,0.0009851479,0.00010107997,0.000030864154,0.000032366184,0.00019988713,0.0000069939597,0.0018493654],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999138,0.00002039597,0.000009002107,0.000018056786,0.000015003947,0.000023637187],"domain_scores_gemma":[0.9998349,0.000025337682,0.000039393533,0.000010534422,0.00001860086,0.00007113289],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00023042914,0.0005722212,0.0004794514,0.00036414058,0.00018709841,0.00024175178,0.00020177475,0.00040839027,0.0008218204],"category_scores_gemma":[0.00016971861,0.00017687799,0.00033274066,0.00015224816,0.00022161513,0.0003363693,0.00021831076,0.00048006605,0.00013879949],"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":[0.008533859,0.0013390156,0.0008899976,0.0001868484,0.00004835387,0.00007319726,0.00005331648,0.00006610811,0.9804561,0.000036462676,0.000040015606,0.008276702],"study_design_scores_gemma":[0.00093068666,0.053477943,0.053969823,0.000067073495,0.00063094054,0.00032089849,0.00022837929,0.0009311208,0.88454926,0.00012230665,0.004734734,0.00003684699],"about_ca_topic_score_codex":0.00046959874,"about_ca_topic_score_gemma":0.0010733384,"teacher_disagreement_score":0.0008218204,"about_ca_system_score_codex":0.0001196685,"about_ca_system_score_gemma":0.00018048707,"threshold_uncertainty_score":0.0027492642},"labels":[],"label_agreement":null},{"id":"W2922321719","doi":"10.5539/jfr.v8n3p1","title":"Postharvest Physiology, Biochemistry and Quality Management of Chili Plum (Spondias purpurea var. Lutea): A Review","year":2019,"lang":"en","type":"review","venue":"Journal of Food Research","topic":"Food Science and Nutritional Studies","field":"Nursing","cited_by":6,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Ripening; Climacteric; Horticulture; Postharvest; Flavour; Ascorbic acid; Cultivar; Biology; Respiration rate; Pulp (tooth); Aroma; Chemistry; Botany; Food science; Respiration","score_opus":0.28583344647663883,"score_gpt":0.4993779993702478,"score_spread":0.21354455289360896,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2922321719","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":[0.0020778438,0.9964311,0.00032355316,0.00012419742,0.000094635565,0.0000065689283,0.000074620904,0.000021109849,0.00084637234],"genre_scores_gemma":[0.0063278303,0.99178725,0.00054674846,0.00011909528,0.0001674657,0.000011602725,0.00017097463,0.0000046356954,0.0008642975],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.9998859,0.00001239812,0.000024137886,0.000033364584,0.000033505392,0.000010658532],"domain_scores_gemma":[0.99973744,0.00009305965,0.000053670614,0.000008433526,0.00008198729,0.000025439587],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00025869932,0.0007592276,0.0011556585,0.001435336,0.0002316915,0.00087429315,0.00062563847,0.0007083693,0.0026729286],"category_scores_gemma":[0.0003314574,0.00020809808,0.0005877449,0.0014052136,0.00020324589,0.0011146107,0.00029161878,0.0006620974,0.00084313663],"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":[0.000371594,0.00040684256,0.0015941699,0.04100155,0.00024865565,0.00052044145,0.00017334115,0.0007938801,0.029984163,0.0007432947,0.015535016,0.9086271],"study_design_scores_gemma":[0.00004008307,0.0016147523,0.014890118,0.004928607,0.0010696042,0.004165876,0.0003432486,0.00084249035,0.017082712,0.0013224349,0.95359266,0.00010731563],"about_ca_topic_score_codex":0.0009594328,"about_ca_topic_score_gemma":0.001022337,"teacher_disagreement_score":0.0026729286,"about_ca_system_score_codex":0.0002431654,"about_ca_system_score_gemma":0.0005125832,"threshold_uncertainty_score":0.008941889},"labels":[],"label_agreement":null},{"id":"W2922832792","doi":"10.5539/jfr.v8n2p116","title":"Effect of Dehulling on Proximate Composition and Functional Properties of Lima Bean (Phaseolus lunatus) Grown in Enugu State","year":2019,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Food composition and properties","field":"Nursing","cited_by":17,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Phaseolus; Food science; Proximate; Chemistry; Moisture; Carbohydrate; Fiber; Composition (language); Dietary fiber; Absorption of water; Botany; Biology; Biochemistry; Organic chemistry","score_opus":0.051068158842682176,"score_gpt":0.32057201228564214,"score_spread":0.26950385344295996,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2922832792","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":[0.9994217,0.00019285033,0.00007753512,0.000013435667,0.0000034677091,0.000005155403,0.000047607693,0.0000055034006,0.00023278414],"genre_scores_gemma":[0.9977513,0.00020995263,0.00054510677,0.00005286044,0.0000030386987,0.000014890903,0.00030570777,0.000011572751,0.00110557],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.99983096,0.00002834648,0.000022505235,0.000054002805,0.000034025088,0.000030171046],"domain_scores_gemma":[0.9997516,0.000040152983,0.00007217536,0.000015904252,0.00005485484,0.00006526262],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00027805852,0.00029813376,0.0004695721,0.0002057422,0.00032102893,0.0004110352,0.00020023843,0.000150728,0.00055054657],"category_scores_gemma":[0.0002404587,0.00017770565,0.00028115697,0.00017626969,0.00021334192,0.0003335779,0.00036079568,0.000502364,0.000102890575],"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":[0.0002746128,0.000089096946,0.0023858307,0.000081328195,0.000014167565,0.00009219797,0.00015835984,0.000042648768,0.9956163,0.000019422045,0.000012144006,0.0012138159],"study_design_scores_gemma":[0.00002561674,0.0031663028,0.42346328,0.00004653924,0.00010449473,0.00036261065,0.0012991074,0.0009742632,0.5653171,0.00007425702,0.0051166033,0.000049860082],"about_ca_topic_score_codex":0.005873007,"about_ca_topic_score_gemma":0.015491577,"teacher_disagreement_score":0.005873007,"about_ca_system_score_codex":0.0005748237,"about_ca_system_score_gemma":0.0002609041,"threshold_uncertainty_score":0.011677623},"labels":[],"label_agreement":null},{"id":"W2925422291","doi":"10.5539/jfr.v8n3p50","title":"Effect of Processing Methods on the Physicochemical, Mineral and Carotene Content of Orange Fleshed Sweet Potato (OFSP)","year":2019,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Food and Agricultural Sciences","field":"Agricultural and Biological Sciences","cited_by":11,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Steaming; Chemistry; Roasting; Food science; Orange (colour); Boiling; Flesh; Proximate; Carotenoid; Water content; Cooking methods; Carotene","score_opus":0.10555196851755712,"score_gpt":0.3692181286988349,"score_spread":0.2636661601812778,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2925422291","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":[0.9976259,0.0011201161,0.00045924186,0.000026228885,0.0000103615375,0.000018665449,0.00021717123,0.000011804147,0.0005105863],"genre_scores_gemma":[0.9933635,0.0013469211,0.0027031542,0.0000757413,0.0000067203264,0.000040740888,0.0005501966,0.00002691509,0.0018861063],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998,0.000034750297,0.000021991485,0.00005527056,0.000057804296,0.000030169882],"domain_scores_gemma":[0.9997147,0.000069249654,0.000085481086,0.000019350207,0.00007101623,0.000040186475],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00022153085,0.00036970893,0.00029070303,0.00038647454,0.00017600365,0.0003147706,0.000118956305,0.0001969926,0.0012254928],"category_scores_gemma":[0.00034635994,0.00019143021,0.00039670168,0.0004344155,0.00015211177,0.00031905816,0.0002603626,0.0005524863,0.00016178968],"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":[0.0007764684,0.0001050182,0.0016699705,0.00024963036,0.000052699463,0.00011133062,0.0000837846,0.000100684396,0.99252945,0.000018609046,0.000034970148,0.0042673317],"study_design_scores_gemma":[0.000037816546,0.0047689024,0.11651692,0.00007254557,0.00025038765,0.00046892313,0.00035058742,0.00047945493,0.87319285,0.00007923502,0.0037375456,0.000044987046],"about_ca_topic_score_codex":0.0008550268,"about_ca_topic_score_gemma":0.0020001316,"teacher_disagreement_score":0.0012254928,"about_ca_system_score_codex":0.00010916942,"about_ca_system_score_gemma":0.00013209891,"threshold_uncertainty_score":0.0040997267},"labels":[],"label_agreement":null},{"id":"W2925665335","doi":"10.5539/jfr.v8n3p42","title":"Product Development Considerations of Flaxseed Supplementation for the Aging Population: A Pilot Study","year":2019,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Phytoestrogen effects and research","field":"Medicine","cited_by":1,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Waist; Medicine; Palatability; Obesity; Population; Gerontology; Environmental health; Food science; Internal medicine; Biology","score_opus":0.22368886060935303,"score_gpt":0.4715558541622601,"score_spread":0.24786699355290706,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2925665335","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":[0.99766684,0.00038012644,0.0003497505,0.000072956194,0.000010432124,0.00085076835,0.0001041382,0.0000080057,0.00055708084],"genre_scores_gemma":[0.9892006,0.0012417753,0.006217723,0.00019490058,0.00003996818,0.0012332896,0.0003320859,0.0000080750615,0.0015315257],"study_design_codex":"design_other","study_design_gemma":"nonrandomized_trial","domain_scores_codex":[0.99940443,0.00030138236,0.00004831273,0.0000680703,0.00012719558,0.000050467977],"domain_scores_gemma":[0.99877733,0.0004561848,0.00021146149,0.00007437317,0.00025433645,0.00022637035],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.003864856,0.0004055465,0.00034316845,0.00040123862,0.0005182941,0.0005106756,0.0003217011,0.0006081197,0.002558347],"category_scores_gemma":[0.0029251126,0.00016046868,0.0007145573,0.00019216153,0.00021802327,0.0005412455,0.00038940017,0.00046176364,0.00035857028],"study_design_candidate":"nonrandomized_trial","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":[0.10234791,0.16032021,0.10036304,0.0026725489,0.0005557415,0.0022941758,0.005029495,0.0010299177,0.278676,0.0006205772,0.0016842145,0.34440616],"study_design_scores_gemma":[0.0039686733,0.83426344,0.12252869,0.00017849986,0.000703806,0.0006539218,0.001493078,0.0010288066,0.021888217,0.00014392716,0.013104811,0.000044162858],"about_ca_topic_score_codex":0.0014127808,"about_ca_topic_score_gemma":0.0023586338,"teacher_disagreement_score":0.003864856,"about_ca_system_score_codex":0.00051733287,"about_ca_system_score_gemma":0.0010730318,"threshold_uncertainty_score":0.020439565},"labels":[],"label_agreement":null},{"id":"W2926637228","doi":"10.5539/jfr.v8n3p16","title":"A Behavioral Assessment of College Students’ Knowledge, Awareness, and Consumption on Snack Foods That May Contain Probiotics","year":2019,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Probiotics and Fermented Foods","field":"Agricultural and Biological Sciences","cited_by":5,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Post-hoc analysis; Product (mathematics); Significant difference; Snack food; Psychology; Descriptive statistics; Food science; Medicine; Biology; Mathematics","score_opus":0.17964581087686335,"score_gpt":0.4432690752806445,"score_spread":0.26362326440378114,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2926637228","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":[0.9993368,0.000021698785,0.00004628906,0.000012454148,0.0000023223463,0.000046597284,0.00008273469,0.000003883957,0.0004472889],"genre_scores_gemma":[0.9981231,0.000078457815,0.0004406937,0.000037175603,0.0000049054092,0.00009992467,0.00024596392,0.0000013885464,0.000968475],"study_design_codex":"observational","study_design_gemma":"observational","domain_scores_codex":[0.9996737,0.000076791104,0.000058848083,0.000041838884,0.00009051354,0.00005817879],"domain_scores_gemma":[0.99781334,0.0003328649,0.0009199428,0.00010217006,0.00034425769,0.00048738197],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0006528203,0.00028676464,0.0002799322,0.00060296955,0.00032917372,0.00047382744,0.00024327461,0.00044909667,0.0022885294],"category_scores_gemma":[0.002074469,0.00029498892,0.00040155434,0.0004445859,0.00015567166,0.00040470477,0.0004043938,0.00063417346,0.00043786608],"study_design_candidate":"observational","study_design_consensus":"observational","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00028258812,0.002690038,0.9823386,0.000058729696,0.00006585543,0.000036079393,0.00072360045,0.000061929495,0.0020203453,0.000014706682,0.00020593201,0.011501573],"study_design_scores_gemma":[0.000015774702,0.0015427264,0.9971232,0.000008338392,0.000020041829,0.000044630473,0.0005815432,0.00018264966,0.00029074374,0.000011103143,0.000173033,0.0000062819036],"about_ca_topic_score_codex":0.002448852,"about_ca_topic_score_gemma":0.0054575247,"teacher_disagreement_score":0.002448852,"about_ca_system_score_codex":0.00019366469,"about_ca_system_score_gemma":0.0003312363,"threshold_uncertainty_score":0.007655859},"labels":[],"label_agreement":null},{"id":"W2927253569","doi":"10.5539/jfr.v8n3p35","title":"A Comparison of the Polyphenolic and Free Radical Scavenging Activity of Cold Brew versus Hot Brew Black Tea (Camellia Sinensis, Theaceae)","year":2019,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Tea Polyphenols and Effects","field":"Medicine","cited_by":4,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Chemistry; DPPH; Gallic acid; Food science; Polyphenol; Catechin; Flavonoid; Black tea; Brewing; Theaflavin; Antioxidant; Organic chemistry; Fermentation","score_opus":0.0870750134568072,"score_gpt":0.3932872093858814,"score_spread":0.3062121959290742,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2927253569","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":[0.998259,0.0011544983,0.0002208356,0.00002262204,0.000010147138,0.0000054160714,0.00009079226,0.0000051990914,0.0002314867],"genre_scores_gemma":[0.99706084,0.0005385989,0.00078997825,0.000049197122,0.000014899825,0.000012062748,0.00040201668,0.0000052667597,0.0011271772],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99991953,0.000013148198,0.000008032566,0.000019571951,0.000026467722,0.000013309987],"domain_scores_gemma":[0.99985635,0.000026995793,0.000044080916,0.00001222817,0.000031474356,0.00002885953],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00018474704,0.00023456146,0.00026178418,0.00043203434,0.00015185395,0.00019105093,0.00011420403,0.00021877814,0.000998823],"category_scores_gemma":[0.00018976897,0.000095312884,0.0003667341,0.00025097563,0.00011938141,0.0002337036,0.00012945641,0.00020875527,0.00014449803],"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":[0.00058177765,0.000075821794,0.0018963539,0.00008693981,0.00003225113,0.000032943164,0.000049580904,0.00002350566,0.99403894,0.000024606601,0.00002366096,0.0031336546],"study_design_scores_gemma":[0.000065797765,0.0056841522,0.21281788,0.000027837556,0.00032097625,0.0005292233,0.0001996947,0.00081806915,0.7764172,0.0000908606,0.002998117,0.000030182098],"about_ca_topic_score_codex":0.0004124445,"about_ca_topic_score_gemma":0.00062794646,"teacher_disagreement_score":0.000998823,"about_ca_system_score_codex":0.00008612868,"about_ca_system_score_gemma":0.00006060492,"threshold_uncertainty_score":0.0033413768},"labels":[],"label_agreement":null},{"id":"W2933219585","doi":"10.5539/jfr.v8n3p26","title":"An Assessment of Total Polyphenolic Content and Antioxidant Potential of Mauby Bark Extracts (Colubrina arborescens) Brewed for Different Lengths of Time","year":2019,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Phytochemicals and Antioxidant Activities","field":"Medicine","cited_by":1,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"DPPH; Polyphenol; Antioxidant; Chemistry; Antioxidant capacity; Flavonoid; Bark (sound); Food science; Brewing; Traditional medicine; Biochemistry; Medicine; Biology; Fermentation","score_opus":0.052595496179298706,"score_gpt":0.38204765975022936,"score_spread":0.32945216357093066,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2933219585","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":[0.99601704,0.0026132427,0.00048045293,0.00003160085,0.000013171737,0.000018704324,0.00019331007,0.0000129483005,0.0006194036],"genre_scores_gemma":[0.9896466,0.0020442172,0.0020430952,0.000088280234,0.000021334214,0.000052934585,0.0006771538,0.000011230949,0.0054150373],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999403,0.0000067779547,0.0000046666414,0.0000145947,0.000020785372,0.000012953514],"domain_scores_gemma":[0.9999176,0.0000115450075,0.000025979787,0.0000054892707,0.000024304481,0.000015072327],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000083371284,0.000422528,0.0002656514,0.00042730322,0.00024221689,0.00021240338,0.00008874899,0.0002182504,0.00095019164],"category_scores_gemma":[0.00009822399,0.000100350764,0.00026282377,0.00033797233,0.00010002441,0.00026800204,0.0001421815,0.00038210317,0.00014843058],"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":[0.00013191851,0.000072315925,0.0008508361,0.00007376044,0.000011841287,0.000060388862,0.000044049455,0.00001841233,0.99612767,0.000013407,0.000018323257,0.0025770573],"study_design_scores_gemma":[0.000026930249,0.0038124947,0.17308998,0.000047357724,0.00020543027,0.00052242127,0.00035264937,0.00064544764,0.81715626,0.000069972295,0.004044298,0.000026811293],"about_ca_topic_score_codex":0.0009533096,"about_ca_topic_score_gemma":0.0022141638,"teacher_disagreement_score":0.0009533096,"about_ca_system_score_codex":0.000090131405,"about_ca_system_score_gemma":0.00010465989,"threshold_uncertainty_score":0.0031787157},"labels":[],"label_agreement":null},{"id":"W2937746074","doi":"10.5539/jfr.v8n3p71","title":"Evaluation of a Real Time PCR Assay and a ELISA Method for the Detection of Walnuts and Almonds Allergen Traces in Food Products","year":2019,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Identification and Quantification in Food","field":"Biochemistry, Genetics and Molecular Biology","cited_by":5,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"Vlaamse regering","keywords":"Allergen; Polymerase chain reaction; Real-time polymerase chain reaction; Food allergens; Food science; Primer (cosmetics); Contamination; Chemistry; Biology; Biochemistry; Allergy; Immunology; Gene","score_opus":0.11264515124454441,"score_gpt":0.41623118617252597,"score_spread":0.30358603492798153,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2937746074","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":[0.78066343,0.0070521305,0.2063907,0.00031088997,0.00043300563,0.00079584983,0.000715226,0.0005924941,0.0030461932],"genre_scores_gemma":[0.6301061,0.0034712208,0.35962597,0.00024041087,0.00011347403,0.001037618,0.0013529748,0.00007331837,0.0039788904],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99346197,0.0015736052,0.00051495846,0.0015819592,0.0026148907,0.00025266755],"domain_scores_gemma":[0.99633443,0.0017353193,0.00077928195,0.00024484275,0.0008110069,0.00009514235],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0030292012,0.001098247,0.0006968334,0.0011625948,0.000283224,0.0010727436,0.000935491,0.0012330196,0.000741672],"category_scores_gemma":[0.0036365034,0.00062422245,0.00084344926,0.0009828714,0.0009041913,0.00077796035,0.00045048923,0.00069957844,0.00056851684],"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":[0.00029844954,0.00027431131,0.0064155813,0.00036265494,0.00003635104,0.00015999751,0.00019552893,0.00046505636,0.9770945,0.00016680354,0.000066093715,0.014464749],"study_design_scores_gemma":[0.00003309488,0.0032878632,0.016913258,0.00010156648,0.00021101818,0.0015531626,0.0003440094,0.008525865,0.9647713,0.00023321547,0.0039657555,0.00005995355],"about_ca_topic_score_codex":0.0004736123,"about_ca_topic_score_gemma":0.0008343883,"teacher_disagreement_score":0.0030292012,"about_ca_system_score_codex":0.00034698122,"about_ca_system_score_gemma":0.00063592236,"threshold_uncertainty_score":0.01602012},"labels":[],"label_agreement":null},{"id":"W2939719701","doi":"10.5539/jfr.v8n3p59","title":"Study of Four Onion Varieties Drying Kinetics in an Oven and a Solar Greenhouse","year":2019,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Garlic and Onion Studies","field":"Agricultural and Biological Sciences","cited_by":2,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"Centro de Estudos Ambientais e Marinhos, Universidade de Aveiro; Université Cheikh Anta Diop de Dakar","keywords":"Greenhouse; Solar greenhouse; Solar dryer; Horticulture; Gallic acid; Water content; Moisture; Bulb; Environmental science; Pulp and paper industry; Chemistry; Mathematics; Biology; Antioxidant; Engineering; Biochemistry","score_opus":0.18771348742005203,"score_gpt":0.3553103062579856,"score_spread":0.16759681883793356,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2939719701","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":[0.9973896,0.0007961104,0.00052242674,0.000020929101,0.000015476764,0.000017030596,0.00017910343,0.000013223921,0.0010462366],"genre_scores_gemma":[0.994189,0.0011742308,0.0015685471,0.00004022805,0.000007245805,0.000021468815,0.0003748124,0.000038780097,0.0025856493],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99985385,0.00001634037,0.000010573735,0.000048126185,0.000044224522,0.0000268343],"domain_scores_gemma":[0.9997708,0.000054380536,0.00005439434,0.000016418659,0.000071123715,0.000032908116],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00025565494,0.00039697008,0.00024922064,0.00030678924,0.0002695521,0.00036101227,0.00016753226,0.00015830394,0.0011803748],"category_scores_gemma":[0.00033814769,0.00012219347,0.00035002493,0.0004174483,0.00014308936,0.0003477061,0.00014643533,0.0003935368,0.00023750118],"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":[0.00044799122,0.000106835876,0.0030092131,0.0002075093,0.00003663071,0.00018541717,0.00024103429,0.00047660933,0.9880122,0.00007233553,0.000119713746,0.007084439],"study_design_scores_gemma":[0.000011813318,0.0010754335,0.04662005,0.000030113908,0.00013754852,0.00018150658,0.00040870268,0.0016421587,0.94674045,0.000049919785,0.0030722397,0.000029995306],"about_ca_topic_score_codex":0.0021321664,"about_ca_topic_score_gemma":0.0037578493,"teacher_disagreement_score":0.0021321664,"about_ca_system_score_codex":0.00017443168,"about_ca_system_score_gemma":0.00014598851,"threshold_uncertainty_score":0.004239559},"labels":[],"label_agreement":null},{"id":"W2941497328","doi":"10.5539/jfr.v8n3p77","title":"Effect of Soy Concentrate, Oat (Avena sativa) Flour and Chia Seeds (Salvia hispanica) as a Partial Substitute of Wheat Flour (Triticum aestivum) on Protein Content, Dietary Fiber Content, Textural Shelf Life and Organoleptic Properties of Breadsticks","year":2019,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Food composition and properties","field":"Nursing","cited_by":1,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"Instituto Tecnológico y de Estudios Superiores de Monterrey","keywords":"Organoleptic; Food science; Avena; Flavor; Wheat flour; Dietary fiber; Chemistry; High protein; Soy protein; Fiber; Biology; Botany","score_opus":0.07588487588741327,"score_gpt":0.30352042323387,"score_spread":0.22763554734645675,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2941497328","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":[0.99935204,0.00043726992,0.000033604912,0.000014672642,0.000010176652,0.0000073745614,0.000028836306,0.0000026338603,0.00011342038],"genre_scores_gemma":[0.9981128,0.0004993253,0.00052533345,0.000042574764,0.000010028704,0.000009910628,0.00007279139,0.0000052738956,0.00072199403],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998135,0.00006118991,0.000019548947,0.000043530898,0.000034995912,0.000027230162],"domain_scores_gemma":[0.99961615,0.000098419434,0.00008424524,0.000018349709,0.000042527252,0.00014024609],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00024320456,0.00039008792,0.00037383518,0.00023028727,0.00024619506,0.00038662174,0.00025480616,0.00031747305,0.00093517464],"category_scores_gemma":[0.00045143653,0.00017540372,0.00036451206,0.000192244,0.00031617182,0.0003111096,0.00023042869,0.00055140886,0.00010838793],"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":[0.046075843,0.0058004456,0.0032592365,0.000583115,0.00028147947,0.00023388739,0.00022568235,0.00042234687,0.92871684,0.00008662339,0.00010976361,0.014204718],"study_design_scores_gemma":[0.0011298326,0.1926173,0.05535936,0.00008144155,0.00096504536,0.0003956169,0.00061191595,0.0018398272,0.74353015,0.00011404386,0.0033007194,0.00005476202],"about_ca_topic_score_codex":0.0021264781,"about_ca_topic_score_gemma":0.0037437095,"teacher_disagreement_score":0.0021264781,"about_ca_system_score_codex":0.00022818705,"about_ca_system_score_gemma":0.00028086654,"threshold_uncertainty_score":0.0042281747},"labels":[],"label_agreement":null},{"id":"W2943046677","doi":"10.5539/jfr.v8n3p86","title":"Development of Probiotic “creamy requeijão” Formulations Containing Lactobacillus Strains","year":2019,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Probiotics and Fermented Foods","field":"Agricultural and Biological Sciences","cited_by":1,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Probiotic; Food science; Lactobacillus casei; Lactobacillus plantarum; Lactobacillus acidophilus; Lactobacillus paracasei; Population; Biology; Lactobacillus fermentum; Biotechnology; Lactobacillus; Chemistry; Medicine; Lactic acid; Bacteria; Fermentation; Environmental health","score_opus":0.11894906196078765,"score_gpt":0.331006400589782,"score_spread":0.21205733862899434,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2943046677","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":[0.9910978,0.0028726044,0.0036375734,0.00010293909,0.00008508425,0.00021768734,0.00016639699,0.000020538673,0.0017994514],"genre_scores_gemma":[0.97675747,0.0026966548,0.017299533,0.0001325177,0.000027842942,0.00020926127,0.00048009685,0.00002139068,0.0023753329],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998307,0.00003460796,0.000015137451,0.000031747997,0.000061849,0.000025907711],"domain_scores_gemma":[0.99991536,0.000010866607,0.000030770705,0.0000041181233,0.000021955502,0.00001699751],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00026443545,0.00036462033,0.00033675032,0.0002724285,0.00012138471,0.00032935862,0.00020412449,0.00027019592,0.0006850649],"category_scores_gemma":[0.00024883647,0.00016638079,0.00032605324,0.00015174033,0.00008498218,0.00030614005,0.00030447307,0.00050932297,0.00013150068],"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":[0.00018332113,0.00024853216,0.0001676714,0.00017368684,0.000013072834,0.00003822856,0.00003241654,0.00008200302,0.99133825,0.000074713105,0.000057459336,0.0075906496],"study_design_scores_gemma":[0.00008480282,0.0051204576,0.0065710996,0.00009058345,0.00014185139,0.0002479544,0.0001217327,0.0011456453,0.9758271,0.000040120984,0.010588048,0.000020669793],"about_ca_topic_score_codex":0.00032182445,"about_ca_topic_score_gemma":0.00066796725,"teacher_disagreement_score":0.0006850649,"about_ca_system_score_codex":0.00009913553,"about_ca_system_score_gemma":0.00016268676,"threshold_uncertainty_score":0.0022917986},"labels":[],"label_agreement":null},{"id":"W2944085364","doi":"10.5539/jfr.v8n3p103","title":"Effect of Lactic Acid Bacteria Starter Cultures on Vitamin and Oligosaccharide Composition of Milk Extracted from Three Common Bean (Phaselous Vulgaris L) Varieties","year":2019,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Probiotics and Fermented Foods","field":"Agricultural and Biological Sciences","cited_by":10,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"Jomo Kenyatta University of Agriculture and Technology","keywords":"Streptococcus thermophilus; Food science; Lactobacillus rhamnosus; Stachyose; Lactobacillus acidophilus; Bifidobacterium animalis; Fermentation; Probiotic; Lactobacillus; Biology; Starter; Pinto bean; Chemistry; Bifidobacterium; Bacteria; Phaseolus; Raffinose; Botany","score_opus":0.023782763443190077,"score_gpt":0.29710871526727867,"score_spread":0.2733259518240886,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2944085364","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":[0.99928844,0.0003480525,0.00012653551,0.000013045579,0.000009355809,0.000008083608,0.0000656196,0.0000046778714,0.00013614759],"genre_scores_gemma":[0.99798656,0.0002936755,0.00082081865,0.000032591797,0.0000055632113,0.0000120160075,0.00031197706,0.000009732494,0.00052709115],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99980754,0.000051811177,0.000021030257,0.0000382583,0.00003595286,0.00004549225],"domain_scores_gemma":[0.9997644,0.000052340525,0.00006165363,0.000010960713,0.000034261262,0.00007655142],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00020115601,0.0004903357,0.00036726872,0.00021774779,0.0001453228,0.00037944224,0.00016168773,0.0001944965,0.0005098627],"category_scores_gemma":[0.00032400034,0.00015580427,0.0003072866,0.00020664776,0.00014961396,0.00019969029,0.00029593313,0.0003824386,0.000090851936],"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":[0.0009891411,0.00010769148,0.00081913406,0.00004318055,0.000020350628,0.000037501028,0.00004838294,0.000032437074,0.99681026,0.000007751398,0.000010095643,0.0010740635],"study_design_scores_gemma":[0.00003346752,0.004883036,0.026752148,0.000024544164,0.00010232988,0.00012145705,0.00020395902,0.00045078126,0.9667846,0.00001672289,0.0006137135,0.000013267747],"about_ca_topic_score_codex":0.0017546847,"about_ca_topic_score_gemma":0.0025905543,"teacher_disagreement_score":0.0017546847,"about_ca_system_score_codex":0.00016894133,"about_ca_system_score_gemma":0.00020957553,"threshold_uncertainty_score":0.0034889579},"labels":[],"label_agreement":null},{"id":"W2944626494","doi":"10.5539/jfr.v8n3p93","title":"Hypercholesterolemia Risk Related to Consumption of Palm Oil Produced in Côte d’Ivoire","year":2019,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Fatty Acid Research and Health","field":"Nursing","cited_by":1,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Palmitic acid; Palm oil; Cote d ivoire; Bioavailability; Population; Consumption (sociology); Palm; Toxicology; Food science; Hazard quotient; Chemistry; Environmental health; Biology; Fatty acid; Medicine; Health risk; Biochemistry","score_opus":0.07351926070581666,"score_gpt":0.4099366503132168,"score_spread":0.33641738960740014,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2944626494","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":[0.99934846,0.00016661848,0.00003861258,0.000020604944,0.0000025008796,0.000005635819,0.00008308704,0.0000011650875,0.00033325845],"genre_scores_gemma":[0.9994735,0.000087527405,0.000077053504,0.0000085882,0.0000015754,0.0000047654244,0.00006943243,8.5843226e-7,0.00027680452],"study_design_codex":"observational","study_design_gemma":"observational","domain_scores_codex":[0.99968827,0.0000807806,0.000028006332,0.000091942005,0.000052649873,0.000058316124],"domain_scores_gemma":[0.9995547,0.00006374542,0.00018124485,0.000026215163,0.00008309309,0.00009109566],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0002827198,0.00023121087,0.00019396111,0.00076475093,0.0002936717,0.00044612313,0.00018108886,0.0002534493,0.0012332376],"category_scores_gemma":[0.00089131953,0.00034079223,0.00023528293,0.0007393672,0.00018757748,0.00015714741,0.00028281953,0.00024369571,0.00013289815],"study_design_candidate":"observational","study_design_consensus":"observational","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0000555916,0.000022171302,0.9975305,0.0000112571715,0.000019714056,0.0001146297,0.0002775416,0.000021982114,0.00084031647,0.000011098499,0.0000354509,0.0010597304],"study_design_scores_gemma":[0.0000017194126,0.00003469186,0.9995017,0.0000072064854,0.0000051525567,0.00007796049,0.00018202196,0.000042565145,0.00004529416,0.0000032668977,0.00009710893,0.0000011880278],"about_ca_topic_score_codex":0.07838928,"about_ca_topic_score_gemma":0.08311348,"teacher_disagreement_score":0.07838928,"about_ca_system_score_codex":0.0006373231,"about_ca_system_score_gemma":0.00032890018,"threshold_uncertainty_score":0.15586603},"labels":[],"label_agreement":null},{"id":"W2944688593","doi":"10.5539/jfr.v8n3p111","title":"Analysis of Health Risk Factors in the Vegetable Production Chain in the City of N&amp;#39;Djamena-Chad","year":2019,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Urban Agriculture and Sustainability","field":"Agricultural and Biological Sciences","cited_by":0,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Leafy vegetables; Lactuca; Toxicology; Agricultural science; Business; Geography; Environmental science; Biology; Food science; Horticulture","score_opus":0.10507037294187437,"score_gpt":0.33784229130207516,"score_spread":0.23277191836020078,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2944688593","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":[0.99967504,0.000046275505,0.000033561995,0.000020576876,7.1114727e-7,0.000007035815,0.00006580971,5.3618766e-7,0.0001504071],"genre_scores_gemma":[0.9995327,0.000077130855,0.000079727455,0.0000075252165,0.0000011386934,0.0000069721173,0.00007862783,5.108721e-7,0.00021562535],"study_design_codex":"observational","study_design_gemma":"observational","domain_scores_codex":[0.99972075,0.00006424675,0.000021138154,0.000055538283,0.00006259708,0.00007583752],"domain_scores_gemma":[0.99951994,0.00007730558,0.00023926841,0.000022796396,0.00006100091,0.00007970888],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00021783024,0.00022174217,0.0001768446,0.0007946399,0.00063742115,0.00053461106,0.0002042744,0.0003128421,0.0014464807],"category_scores_gemma":[0.0006915181,0.00024900498,0.0001881184,0.0011870792,0.00033610468,0.0002650531,0.00059452927,0.0002430504,0.00017192036],"study_design_candidate":"observational","study_design_consensus":"observational","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000034722,0.00003158557,0.9957623,0.000020162857,0.000008401362,0.00038452048,0.0011334006,0.000029826775,0.0009236138,0.000014668146,0.000036724385,0.001620141],"study_design_scores_gemma":[7.4028827e-7,0.00006890625,0.99615943,0.000007030515,0.0000042723723,0.00015139431,0.0032383164,0.00006797817,0.00010258888,0.00001066159,0.00018601547,0.0000026078162],"about_ca_topic_score_codex":0.022851633,"about_ca_topic_score_gemma":0.038615976,"teacher_disagreement_score":0.022851633,"about_ca_system_score_codex":0.00061933964,"about_ca_system_score_gemma":0.00046280824,"threshold_uncertainty_score":0.045437276},"labels":[],"label_agreement":null},{"id":"W2945831313","doi":"10.5539/jfr.v8n3p122","title":"Assessment of the Risk of Microbial Contamination of an Urban Crop in the City of Daloa (Côte d&amp;#39;Ivoire): Case of Lettuce (Lactuca sativa L.)","year":2019,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"African Botany and Ecology Studies","field":"Agricultural and Biological Sciences","cited_by":4,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Lactuca; Contamination; Salmonella; Population; Biology; Crop; Fecal coliform; Food science; Toxicology; Veterinary medicine; Horticulture; Agronomy; Bacteria; Environmental health; Ecology","score_opus":0.06512747177716474,"score_gpt":0.34045135694917183,"score_spread":0.2753238851720071,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2945831313","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":[0.9990132,0.00009934437,0.00021719756,0.000016620106,0.0000013558616,0.000016549911,0.000048170084,0.0000020673967,0.0005855577],"genre_scores_gemma":[0.99900216,0.00015616539,0.00040725066,0.000007800082,0.0000019283186,0.000007724707,0.00006318895,9.93155e-7,0.00035286258],"study_design_codex":"observational","study_design_gemma":"observational","domain_scores_codex":[0.99953675,0.00011482924,0.000027620035,0.00008079007,0.00016739982,0.00007262953],"domain_scores_gemma":[0.999577,0.0000819463,0.0001584535,0.000025695135,0.00011263953,0.000044307246],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0005160932,0.00044478977,0.00036869542,0.0011264306,0.00052767457,0.0011937739,0.00030194482,0.000600721,0.0006049604],"category_scores_gemma":[0.0005797695,0.00020303826,0.00040213106,0.00084018055,0.0003487151,0.0003076932,0.00070704875,0.00018887577,0.00013508265],"study_design_candidate":"observational","study_design_consensus":"observational","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00038030374,0.0002726963,0.95945597,0.00016251807,0.00009850105,0.003430055,0.0014518186,0.0016819433,0.023657653,0.00011212725,0.0000890765,0.009207381],"study_design_scores_gemma":[0.000011197093,0.002054731,0.9663078,0.000044809734,0.00015858834,0.0019640364,0.009652936,0.0054841703,0.013051861,0.00019195012,0.0010417786,0.000036135145],"about_ca_topic_score_codex":0.015271509,"about_ca_topic_score_gemma":0.016889581,"teacher_disagreement_score":0.015271509,"about_ca_system_score_codex":0.0005548376,"about_ca_system_score_gemma":0.0004595253,"threshold_uncertainty_score":0.030365229},"labels":[],"label_agreement":null},{"id":"W2946727296","doi":"10.5539/jfr.v8n4p1","title":"Changes in Quality Attributes Related to Browning during Storage of Litchi Juice Fermented by Lactobacillus","year":2019,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Food Quality and Safety Studies","field":"Agricultural and Biological Sciences","cited_by":0,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"Natural Science Foundation of Guangdong Province","keywords":"Browning; Chemistry; Food science; Fermentation; Lactobacillus casei; Rutin; Lactobacillus; Maillard reaction; Antioxidant; Biochemistry","score_opus":0.11114065295971293,"score_gpt":0.35772621394325244,"score_spread":0.2465855609835395,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2946727296","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":[0.9988808,0.00056749873,0.00014629746,0.000018008275,0.000011022935,0.000008872639,0.00017512804,0.0000091728325,0.00018319789],"genre_scores_gemma":[0.9975253,0.00027928242,0.00056768174,0.000039828294,0.000009203624,0.000021117654,0.00077411724,0.0000125390925,0.0007709758],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9997862,0.00004231443,0.000026186497,0.00004501303,0.00005123299,0.00004896586],"domain_scores_gemma":[0.99976915,0.000021769394,0.00007889169,0.000016485847,0.000060470713,0.000053322787],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00028966277,0.00058365834,0.00062793214,0.00035031702,0.00024761504,0.00052454683,0.0001843956,0.0003081444,0.0009028031],"category_scores_gemma":[0.0003933809,0.00021632346,0.00052569155,0.00050293707,0.00022929934,0.00046748066,0.0003677133,0.00043167203,0.00016123909],"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":[0.0011777906,0.0000629139,0.0035249374,0.00007528459,0.000030507083,0.00014434563,0.00013892098,0.000041685675,0.9932025,0.000010502985,0.000029143646,0.0015614674],"study_design_scores_gemma":[0.000038130427,0.0030930422,0.2767428,0.00004878398,0.00019686979,0.00043262582,0.000700521,0.0012864902,0.716077,0.000030275643,0.0012966886,0.000056800513],"about_ca_topic_score_codex":0.0018879537,"about_ca_topic_score_gemma":0.001557792,"teacher_disagreement_score":0.0018879537,"about_ca_system_score_codex":0.00025746113,"about_ca_system_score_gemma":0.00019996693,"threshold_uncertainty_score":0.0037539601},"labels":[],"label_agreement":null},{"id":"W2946854966","doi":"10.5539/jfr.v8n4p23","title":"Surveys on the Consumption of Attiéké (Traditional and a Commercial, Garba) in Côte d’Ivoire","year":2019,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Cassava research and cyanide","field":"Agricultural and Biological Sciences","cited_by":2,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"Branco Weiss Fellowship – Society in Science","keywords":"Consumption (sociology); Cote d ivoire; Geography; Sociology; Humanities; Social science; Art","score_opus":0.27785651687933405,"score_gpt":0.3466218094889954,"score_spread":0.06876529260966135,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2946854966","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":[0.99830097,0.00008233975,0.00006115529,0.000032265627,0.000003011297,0.00006200896,0.00051758694,0.000002739261,0.00093802926],"genre_scores_gemma":[0.99329245,0.0003837985,0.0006139681,0.00012796767,0.000005547874,0.00014694614,0.0009812147,0.000004325917,0.0044437167],"study_design_codex":"observational","study_design_gemma":"observational","domain_scores_codex":[0.9995115,0.00012502544,0.000045421653,0.00009266829,0.00011460317,0.00011079799],"domain_scores_gemma":[0.9986058,0.0002834872,0.00041188297,0.000062638515,0.00037859532,0.00025763575],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00065788964,0.00030956842,0.0002250015,0.0012917226,0.00060993363,0.00059834163,0.00037138473,0.0005186326,0.002516093],"category_scores_gemma":[0.0012404663,0.00057523913,0.00025075703,0.0020606157,0.0004982171,0.00041587657,0.00042865993,0.00048446128,0.00045112055],"study_design_candidate":"observational","study_design_consensus":"observational","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0001814232,0.00042042093,0.95919126,0.00022903856,0.00006825069,0.0005571755,0.019183123,0.00013150835,0.008818922,0.00016559653,0.0008480645,0.010205289],"study_design_scores_gemma":[0.000002754885,0.000103396305,0.99644405,0.000012595743,0.0000027228361,0.000038995633,0.0024019827,0.000029943876,0.0000925518,0.000004280462,0.00086269865,0.0000040165687],"about_ca_topic_score_codex":0.13864997,"about_ca_topic_score_gemma":0.2533792,"teacher_disagreement_score":0.13864997,"about_ca_system_score_codex":0.001349859,"about_ca_system_score_gemma":0.0006238365,"threshold_uncertainty_score":0.27568585},"labels":[],"label_agreement":null},{"id":"W2947014048","doi":"10.5539/jfr.v8n4p11","title":"Physico-chemical Characteristics of Selected Jackfruit (Artocarpus Heterophyllus Lam) Varieties","year":2019,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Plant Physiology and Cultivation Studies","field":"Agricultural and Biological Sciences","cited_by":20,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"African Development Bank Group","keywords":"Orange (colour); Ascorbic acid; Artocarpus; Carotenoid; Pigment; Flake; Horticulture; Circumference; Chemistry; Food science; Botany; Biology; Mathematics","score_opus":0.051762360609874145,"score_gpt":0.2826450039248568,"score_spread":0.23088264331498265,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2947014048","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":[0.99963045,0.000054768116,0.00006716399,0.000002374125,5.71737e-7,0.0000019576046,0.00009100027,0.0000035414796,0.00014810338],"genre_scores_gemma":[0.99884915,0.000037264934,0.00022635555,0.0000067983674,0.0000011814298,0.000004458325,0.00039278917,0.000005193049,0.00047675645],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.9999336,0.0000082369825,0.000006478787,0.000025510524,0.000016312724,0.000009829931],"domain_scores_gemma":[0.99988246,0.000017778777,0.000036555535,0.0000067914993,0.000023859251,0.000032514094],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00008874238,0.00019525629,0.00020302006,0.00059730915,0.0002300711,0.00022207624,0.00011292018,0.0001610931,0.00049708434],"category_scores_gemma":[0.00012103474,0.00009642443,0.00015044183,0.0003581219,0.00011742839,0.00015739318,0.0001234227,0.0001297582,0.00011756217],"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":[0.00046639057,0.00010157595,0.13561293,0.000089069006,0.000071376606,0.0004536067,0.0005086233,0.00016177748,0.8555741,0.000039658735,0.000069736074,0.006851034],"study_design_scores_gemma":[0.0000019077895,0.00013931344,0.9920345,0.0000016377074,0.000018986539,0.00027885885,0.00013523908,0.00017518488,0.0069315685,0.000008043562,0.00026991323,0.0000047861304],"about_ca_topic_score_codex":0.0054235677,"about_ca_topic_score_gemma":0.0108168,"teacher_disagreement_score":0.0054235677,"about_ca_system_score_codex":0.00017237372,"about_ca_system_score_gemma":0.000059769885,"threshold_uncertainty_score":0.01078403},"labels":[],"label_agreement":null},{"id":"W2948125622","doi":"10.5539/jfr.v8n4p37","title":"Influence of Oryzanols Concentrate on the Oxidation of Methyl Ester Linoleic Acid and Study of Their Oxidation Products","year":2019,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Edible Oils Quality and Analysis","field":"Chemistry","cited_by":0,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Chemistry; Linoleic acid; Antioxidant; Sunflower oil; Rice bran oil; Organic chemistry; Food science; Lipid oxidation; Sunflower; Bran; Fatty acid","score_opus":0.09928010862042337,"score_gpt":0.36409979981050616,"score_spread":0.2648196911900828,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2948125622","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":[0.9965403,0.0020720873,0.00055813766,0.00002425679,0.000015239473,0.000017994134,0.000107063745,0.000012055485,0.0006530594],"genre_scores_gemma":[0.9951443,0.0018360066,0.001282321,0.00003067203,0.000014262797,0.00001663941,0.0001892501,0.000019895271,0.0014666441],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998165,0.000037106696,0.000018091898,0.00004171616,0.00004676348,0.000039857765],"domain_scores_gemma":[0.99978644,0.000048709055,0.000049252398,0.000016541317,0.00006579226,0.000033282395],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00023542721,0.00047686507,0.0003432825,0.00026152848,0.00014217553,0.00031731089,0.0001374394,0.00020940516,0.0007865941],"category_scores_gemma":[0.000369004,0.00011351914,0.00023831212,0.00022244542,0.00018019819,0.00023743733,0.00019423832,0.00034429375,0.0002060858],"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":[0.000416484,0.000042583415,0.00023834033,0.00007599073,0.000019877525,0.00004087895,0.00003466679,0.00007640821,0.9977608,0.000013865427,0.0000120979075,0.0012680241],"study_design_scores_gemma":[0.0000061624687,0.00041822263,0.0014917877,0.000007495194,0.000029460594,0.000021780217,0.000025679035,0.0001335654,0.9974323,0.000008779918,0.0004218756,0.0000028680258],"about_ca_topic_score_codex":0.0012224888,"about_ca_topic_score_gemma":0.0012854321,"teacher_disagreement_score":0.0012224888,"about_ca_system_score_codex":0.00014668955,"about_ca_system_score_gemma":0.00023516071,"threshold_uncertainty_score":0.0026314259},"labels":[],"label_agreement":null},{"id":"W2950530392","doi":"10.5539/jfr.v8n4p52","title":"Milk Adulteration: Detection of Bovine Milk in Caprine Dairy Products by Real Time PCR","year":2019,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Identification and Quantification in Food","field":"Biochemistry, Genetics and Molecular Biology","cited_by":16,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"KU Leuven","keywords":"Bovine milk; Food science; DNA extraction; Biology; Polymerase chain reaction; Primer (cosmetics); Real-time polymerase chain reaction; Cow milk; Biotechnology; Veterinary medicine; Chemistry; Biochemistry; Gene; Medicine","score_opus":0.031374988089612275,"score_gpt":0.3225357671324916,"score_spread":0.29116077904287935,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2950530392","genre_codex":"empirical","genre_gemma":"methods","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"methods","genre_consensus":null,"domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9546999,0.008887449,0.03224319,0.00018637163,0.000106177074,0.00018056661,0.0006701644,0.00032506642,0.0027011994],"genre_scores_gemma":[0.91473734,0.003231981,0.07624472,0.00025136673,0.000060450973,0.00023318989,0.001357712,0.000049557697,0.0038337025],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9977672,0.00048462214,0.00013601335,0.00071231305,0.0007635913,0.00013618065],"domain_scores_gemma":[0.99899024,0.00035054958,0.0003486949,0.00006901322,0.00020578329,0.000035734745],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0013154591,0.0005907408,0.0004807851,0.0010585377,0.00018495484,0.0008415338,0.0005962663,0.0011423538,0.0007540891],"category_scores_gemma":[0.0015830381,0.00041770563,0.00040577742,0.0006050166,0.00051222736,0.00039532036,0.00036465735,0.0005124051,0.0006138652],"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":[0.0001873686,0.00007334122,0.015735291,0.00030477266,0.000028409031,0.00018427015,0.0003551771,0.000116744704,0.9675414,0.000052137173,0.000053674376,0.015367536],"study_design_scores_gemma":[0.000012807052,0.0016548234,0.08519095,0.00015693139,0.00015348317,0.0021013592,0.0006762843,0.0037856367,0.8990104,0.000111252055,0.007110332,0.00003562152],"about_ca_topic_score_codex":0.00054809824,"about_ca_topic_score_gemma":0.0007315348,"teacher_disagreement_score":0.0013154591,"about_ca_system_score_codex":0.00023036874,"about_ca_system_score_gemma":0.0002057936,"threshold_uncertainty_score":0.0069568753},"labels":[],"label_agreement":null},{"id":"W2951236281","doi":"10.5539/jfr.v8n4p44","title":"Challenges and Opportunities Associated with Whole Grains Use in Twin Cities Restaurants: A Food Systems Perspective","year":2019,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Food composition and properties","field":"Nursing","cited_by":1,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Whole grains; Food systems; Perspective (graphical); Business; Twin cities; Work (physics); Marketing; Focus group; Geography; Engineering; Food security; Food science; Agriculture","score_opus":0.27620718215864026,"score_gpt":0.35300876080971466,"score_spread":0.0768015786510744,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2951236281","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":[0.99214023,0.0005030729,0.00037678477,0.0033363553,0.00003246641,0.000019050085,0.000023575169,0.0000028509623,0.0035655443],"genre_scores_gemma":[0.9983772,0.00039344677,0.00036991952,0.0002306973,0.000006294496,0.000014389048,0.0000174915,0.0000023311302,0.0005881777],"study_design_codex":"qualitative","study_design_gemma":"qualitative","domain_scores_codex":[0.9966522,0.0019108837,0.00014989052,0.00025949668,0.00034188238,0.000685614],"domain_scores_gemma":[0.99720913,0.0007401563,0.00061480544,0.00008907862,0.0004012705,0.00094552245],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.003067236,0.00029755165,0.00032995292,0.000808211,0.006459336,0.0056579253,0.0009265548,0.0010425117,0.0016924042],"category_scores_gemma":[0.004849686,0.0005200553,0.00034760984,0.0011580907,0.00281373,0.002370722,0.005996776,0.0015286199,0.0001223063],"study_design_candidate":"qualitative","study_design_consensus":"qualitative","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00018787665,0.00035411352,0.42972693,0.00036302969,0.000106943175,0.0029051865,0.5230209,0.000475705,0.0024366304,0.007800107,0.002441909,0.030180594],"study_design_scores_gemma":[0.0000056508998,0.00015580042,0.12538467,0.000116787414,0.000027684286,0.0004992893,0.8648971,0.00040594253,0.00037569265,0.0010059096,0.0070914407,0.000034168323],"about_ca_topic_score_codex":0.086737454,"about_ca_topic_score_gemma":0.18568212,"teacher_disagreement_score":0.086737454,"about_ca_system_score_codex":0.0055227554,"about_ca_system_score_gemma":0.006271685,"threshold_uncertainty_score":0.17246515},"labels":[],"label_agreement":null},{"id":"W2953991665","doi":"10.5539/jfr.v8n4p122","title":"Effect of Whole Purple Potato Flour on Dough Properties and Quality of Steamed Bread","year":2019,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Food composition and properties","field":"Nursing","cited_by":1,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Steamed bread; Food science; Absorption of water; Chemistry; Wheat flour; Volume (thermodynamics); Wheat bread; Viscosity; Materials science; Composite material","score_opus":0.13806227021643733,"score_gpt":0.39262320514683674,"score_spread":0.25456093493039944,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2953991665","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":[0.9989642,0.00048484825,0.00020906849,0.000015633223,0.000007047144,0.000008181475,0.00006093746,0.000008263711,0.00024188063],"genre_scores_gemma":[0.9985403,0.00035986697,0.00055064925,0.000026683696,0.000003718056,0.000005782963,0.00007285779,0.0000077345785,0.00043242724],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998252,0.000038222646,0.0000163087,0.000035274803,0.00005844583,0.000026638729],"domain_scores_gemma":[0.9997968,0.000042291922,0.000055636818,0.000009865041,0.00004067896,0.000054693915],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00017661121,0.00028192627,0.00026869794,0.00020698023,0.00010023351,0.00028000775,0.0001124979,0.00019681986,0.0011047296],"category_scores_gemma":[0.00040732237,0.00016273068,0.00025493812,0.00020142278,0.00018244522,0.00022219826,0.00019349156,0.00041160808,0.00009253348],"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":[0.00092828664,0.00009819901,0.0012013209,0.0001862683,0.00003600862,0.000091021,0.000071796734,0.00010028499,0.994636,0.000014751817,0.000022613249,0.0026133738],"study_design_scores_gemma":[0.00004432006,0.0048851874,0.06730371,0.00003624421,0.00016284072,0.00020936121,0.00022309946,0.0009160748,0.92466134,0.000038082155,0.0014964078,0.000023310567],"about_ca_topic_score_codex":0.0008407063,"about_ca_topic_score_gemma":0.0012651755,"teacher_disagreement_score":0.0011047296,"about_ca_system_score_codex":0.00009988401,"about_ca_system_score_gemma":0.00008539754,"threshold_uncertainty_score":0.0036957264},"labels":[],"label_agreement":null},{"id":"W2954278589","doi":"10.5539/jfr.v8n4p58","title":"Evaluation of Effects of Increasing Molar Substitution of Hydroxypropylene on Physicochemical, Functional and Morphological Properties of Starch from Water Yam (Dioscorea Alata)","year":2019,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Food composition and properties","field":"Nursing","cited_by":14,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Starch; Amylose; Chemistry; Dioscorea; Food science; Nuclear chemistry","score_opus":0.10616361362944912,"score_gpt":0.3233542682136771,"score_spread":0.21719065458422795,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2954278589","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":[0.998689,0.0005391726,0.0002618593,0.000015520294,0.000006987904,0.000008205088,0.00006914892,0.000008469826,0.00040170716],"genre_scores_gemma":[0.996693,0.00068113767,0.001214679,0.000033687775,0.000005754226,0.000017636332,0.00022334495,0.000011674693,0.0011191696],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99990916,0.000017227296,0.000010447648,0.000026121199,0.00002063787,0.000016316808],"domain_scores_gemma":[0.99979466,0.000048280777,0.00007653404,0.000013217685,0.000025629724,0.000041772655],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00012290524,0.00031688888,0.00015489418,0.0001202175,0.00008101089,0.00026204812,0.00014672297,0.00017446215,0.0009564278],"category_scores_gemma":[0.00021278893,0.00016426078,0.00016617596,0.00016688542,0.00014349967,0.00028209054,0.00013910304,0.00044367922,0.0001475053],"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":[0.0001318902,0.000032166045,0.00025450136,0.00003865208,0.0000046856235,0.000018536259,0.000015390784,0.000025077978,0.99871695,0.000008773938,0.000006243712,0.00074723107],"study_design_scores_gemma":[0.000008278642,0.001427957,0.012845358,0.000008708486,0.000032597287,0.00006244832,0.000050873703,0.00025504548,0.98447984,0.000012633563,0.0008103636,0.000005784932],"about_ca_topic_score_codex":0.00033952683,"about_ca_topic_score_gemma":0.00082281,"teacher_disagreement_score":0.0009564278,"about_ca_system_score_codex":0.00009374214,"about_ca_system_score_gemma":0.00009667891,"threshold_uncertainty_score":0.0031995177},"labels":[],"label_agreement":null},{"id":"W2955377903","doi":"10.5539/jfr.v8n4p111","title":"Chemical Composition and Particle Size of Grape Seed Flour and Their Effects on the Characteristics of Cookies","year":2019,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Food composition and properties","field":"Nursing","cited_by":17,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"National Institute of Food and Agriculture; U.S. Department of Agriculture","keywords":"Polyphenol; Food science; Particle size; Chemical composition; Composition (language); Fraction (chemistry); Grape seed; Chemistry; Fiber; Particle (ecology); Mathematics; Horticulture; Biology; Chromatography; Biochemistry; Antioxidant; Organic chemistry","score_opus":0.038269340268292,"score_gpt":0.298789313633574,"score_spread":0.26051997336528204,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2955377903","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":[0.9984939,0.0007813833,0.00026177068,0.000013495229,0.000007298113,0.000009850578,0.0000659613,0.000007445747,0.00035900107],"genre_scores_gemma":[0.9982942,0.00038322425,0.0006772575,0.000032681502,0.0000038586763,0.000008203175,0.00010123548,0.000007668633,0.000491734],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9997559,0.00006513164,0.000020710273,0.000055994744,0.00007559215,0.000026619642],"domain_scores_gemma":[0.9996669,0.00011414342,0.00006926523,0.000014988603,0.000076225915,0.000058456477],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00027645848,0.00023595465,0.00018948838,0.00028278635,0.00011779074,0.00027758494,0.0001056661,0.00019617123,0.00069220655],"category_scores_gemma":[0.0006362967,0.00014996648,0.00024630985,0.0001564098,0.00013332424,0.00014158878,0.00014956904,0.00025612704,0.00009215501],"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":[0.0016494493,0.00015584454,0.018667584,0.000186124,0.00013316583,0.00014598762,0.00008790769,0.00020172764,0.9698719,0.000036120895,0.000053747604,0.008810421],"study_design_scores_gemma":[0.000033612403,0.0035447122,0.62895924,0.000030693973,0.0002094498,0.00045190836,0.00018454851,0.0009706349,0.3639614,0.0000531521,0.0015738156,0.000026942547],"about_ca_topic_score_codex":0.0018335677,"about_ca_topic_score_gemma":0.0026533813,"teacher_disagreement_score":0.0018335677,"about_ca_system_score_codex":0.00014689963,"about_ca_system_score_gemma":0.00010081441,"threshold_uncertainty_score":0.0036457777},"labels":[],"label_agreement":null},{"id":"W2955565788","doi":"10.5539/jfr.v8n4p89","title":"Anti-hemolytic, Anti-lipid Peroxidation and Antioxidant Properties of Three Plants Locally Used to Treat Metabolic Disorders: Allium sativum, Persea americana and Citrus sinensis","year":2019,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Garlic and Onion Studies","field":"Agricultural and Biological Sciences","cited_by":7,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Lipid peroxidation; Persea; DPPH; Chemistry; Antioxidant; Allium sativum; ABTS; Polyphenol; Sativum; Biochemistry; Food science; Traditional medicine; Botany; Biology; Medicine","score_opus":0.08384449326260451,"score_gpt":0.28605694344933685,"score_spread":0.20221245018673234,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2955565788","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":[0.9858752,0.011124214,0.0011113365,0.00017126997,0.000027254167,0.000031025334,0.00028946812,0.00004182467,0.0013284299],"genre_scores_gemma":[0.99288225,0.0032561917,0.0017448239,0.00015676847,0.000018632887,0.000023942746,0.00040015933,0.0000067098617,0.0015106522],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99994063,0.000011484305,0.0000068999766,0.000010598459,0.000022556613,0.000007861533],"domain_scores_gemma":[0.99991655,0.000017673388,0.00002243073,0.0000078386,0.000022007705,0.000013412381],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00012154919,0.00042563883,0.0002076735,0.00055533677,0.00019588413,0.00019888651,0.00012515418,0.00025742187,0.00101755],"category_scores_gemma":[0.00010911405,0.00009065929,0.00024908903,0.00024989783,0.00017278033,0.00017645012,0.00014424941,0.00032768925,0.00013068142],"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":[0.00022870781,0.00016669565,0.0011953472,0.0005233846,0.000039702132,0.00013001761,0.000058601174,0.000084362684,0.98286325,0.00005235266,0.0000779158,0.014579742],"study_design_scores_gemma":[0.00011827025,0.004612476,0.057821568,0.00011921786,0.00034455996,0.0019733508,0.0001863689,0.00035245722,0.92515,0.00021019806,0.009087379,0.000024265244],"about_ca_topic_score_codex":0.00039074765,"about_ca_topic_score_gemma":0.0008230586,"teacher_disagreement_score":0.00101755,"about_ca_system_score_codex":0.00008839804,"about_ca_system_score_gemma":0.00017554896,"threshold_uncertainty_score":0.0034040213},"labels":[],"label_agreement":null},{"id":"W2955591052","doi":"10.5539/jfr.v8n4p101","title":"Next Generation Sequencing (NGS) for the Determination of Fish Flesh Microbiota","year":2019,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Identification and Quantification in Food","field":"Biochemistry, Genetics and Molecular Biology","cited_by":9,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"Vlaamse regering; National Technical University of Athens; National and Kapodistrian University of Athens; KU Leuven; Fonds Wetenschappelijk Onderzoek","keywords":"Biology; Aeromonas; Vibrio; Food spoilage; Flavobacterium; Moraxella; Shewanella; Microbiology; Micrococcus; Acinetobacter; Lactobacillus; Proteobacteria; Pseudomonas; Bacteria; 16S ribosomal RNA; Antibiotics","score_opus":0.19951863664765906,"score_gpt":0.3880943669390684,"score_spread":0.18857573029140934,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2955591052","genre_codex":"empirical","genre_gemma":"methods","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"methods","genre_consensus":null,"domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.80033815,0.010851766,0.17042807,0.0005407645,0.00025387673,0.00048726719,0.0101876035,0.0009439369,0.0059686424],"genre_scores_gemma":[0.7175537,0.0040536285,0.26556867,0.0006972662,0.00007627158,0.00036061337,0.007163362,0.000101995705,0.00442442],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9992206,0.00022900889,0.00006883809,0.00021763208,0.00021230051,0.000051622592],"domain_scores_gemma":[0.9994647,0.00015037287,0.00015717997,0.00006194144,0.00012686901,0.000038938546],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00081573357,0.00044092158,0.00039278565,0.0018637611,0.0002867822,0.0005081594,0.00021381189,0.00068748905,0.0007826348],"category_scores_gemma":[0.0011904769,0.0002041319,0.00048709437,0.0008411422,0.00021925906,0.00032340566,0.0004847312,0.00044486672,0.00051648245],"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":[0.0002902741,0.00011183713,0.03306371,0.00059477054,0.000196883,0.00038280155,0.00036485976,0.0017466614,0.8784999,0.0004627287,0.00064742175,0.08363817],"study_design_scores_gemma":[0.00007266082,0.0016104075,0.3340109,0.00049447495,0.0005192496,0.0028237358,0.0013144966,0.058599,0.55545956,0.00468153,0.04025181,0.00016220174],"about_ca_topic_score_codex":0.0016424732,"about_ca_topic_score_gemma":0.0030173413,"teacher_disagreement_score":0.0018637611,"about_ca_system_score_codex":0.00033969452,"about_ca_system_score_gemma":0.0004083009,"threshold_uncertainty_score":0.004314065},"labels":[],"label_agreement":null},{"id":"W2960773130","doi":"10.5539/jfr.v8n5p1","title":"Twin-screw Extrusion Processing of Plant-Based Blends Using Graded Levels of High Protein Fermented Soybean Meal (FSBM)","year":2019,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Aquaculture Nutrition and Growth","field":"Agricultural and Biological Sciences","cited_by":1,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"Agricultural Research Service; South Dakota State University; U.S. Department of Agriculture","keywords":"Fish meal; Extrusion; Ingredient; Soybean meal; Food science; Absorption of water; Pellet; Fermentation; Moisture; Meal; Biology; Animal science; Fish <Actinopterygii>; Chemistry; Materials science; Raw material; Botany; Fishery","score_opus":0.12725491617542223,"score_gpt":0.3264330792264865,"score_spread":0.19917816305106428,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2960773130","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":[0.9982906,0.00020914341,0.0011266152,0.0000061684714,0.000006089843,0.000011405374,0.0000902245,0.000009589735,0.00025010883],"genre_scores_gemma":[0.99204576,0.00044285838,0.005553161,0.0000161361,0.0000029328573,0.000020102221,0.0003568079,0.00002122578,0.0015408838],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998783,0.0000123766895,0.00001554346,0.000029608165,0.000044512828,0.000019789271],"domain_scores_gemma":[0.99991524,0.000013749521,0.000037349313,0.000004675804,0.000016510254,0.000012431504],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0002293818,0.00036132455,0.00025020321,0.00022744465,0.000091023896,0.00024667577,0.00015685099,0.00016092745,0.00056294433],"category_scores_gemma":[0.00014929746,0.00012672918,0.0003978691,0.0002910308,0.000120901626,0.00031108112,0.0002250888,0.00035346067,0.00011290628],"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":[0.0002163357,0.000031169177,0.0003559618,0.00004089218,0.000008067897,0.000035400502,0.000015550655,0.00007331966,0.9980894,0.000019757257,0.0000058238265,0.0011083318],"study_design_scores_gemma":[0.00001689065,0.0009459448,0.010166859,0.00001224801,0.000039102382,0.000064574466,0.000043453245,0.0007945749,0.987147,0.000009284194,0.0007521202,0.000007963276],"about_ca_topic_score_codex":0.00082074746,"about_ca_topic_score_gemma":0.0024292031,"teacher_disagreement_score":0.00082074746,"about_ca_system_score_codex":0.00017649119,"about_ca_system_score_gemma":0.00011580256,"threshold_uncertainty_score":0.0018832088},"labels":[],"label_agreement":null},{"id":"W2962355267","doi":"10.5539/jfr.v8n5p20","title":"Developing and Testing Gluten-Free Spaghetti using Quinoa","year":2019,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Seed and Plant Biochemistry","field":"Agricultural and Biological Sciences","cited_by":6,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Starch gelatinization; Food science; Lightness; Water content; Gluten free; Moisture; Gluten; Starch; Texture (cosmology); Water activity; Mathematics; Chemistry; Materials science; Composite material","score_opus":0.2519477801706817,"score_gpt":0.33899952072651074,"score_spread":0.08705174055582904,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2962355267","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":[0.9918641,0.0021856956,0.00479104,0.000045387107,0.000028527647,0.000118831194,0.00015534957,0.000045727254,0.00076540734],"genre_scores_gemma":[0.9703326,0.0028637026,0.02289965,0.00006863647,0.000016076943,0.000090990834,0.0006002899,0.000057594672,0.0030704315],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99948657,0.000092241266,0.00004421072,0.00015700574,0.00017079891,0.00004909616],"domain_scores_gemma":[0.9996842,0.00007179684,0.000097517775,0.000029476634,0.00007337646,0.000043580552],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00066478143,0.00068484,0.00046818968,0.00044564347,0.00024806353,0.0005179731,0.00033610038,0.00042171575,0.0011486565],"category_scores_gemma":[0.00058314233,0.00030885087,0.0006144819,0.00045942853,0.00026344295,0.00074441155,0.00033981667,0.00045255542,0.0002669002],"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":[0.00018621364,0.000101537036,0.0005281271,0.0002107953,0.000018300098,0.0000624416,0.00004628104,0.0000673795,0.9964981,0.000023304903,0.0000072060193,0.0022502262],"study_design_scores_gemma":[0.000015360785,0.003660646,0.009274003,0.00003391469,0.00010986494,0.0002503625,0.00011105552,0.00034497966,0.9836236,0.00002498007,0.002535301,0.000015841815],"about_ca_topic_score_codex":0.0007774008,"about_ca_topic_score_gemma":0.0018944959,"teacher_disagreement_score":0.0011486565,"about_ca_system_score_codex":0.00021410201,"about_ca_system_score_gemma":0.00013828086,"threshold_uncertainty_score":0.0038427114},"labels":[],"label_agreement":null},{"id":"W2963675462","doi":"10.5539/jfr.v8n4p131","title":"Association between Fruit Characteristics and Postharvest Stability of Different Pumpkin (Cucurbita) Species","year":2019,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Postharvest Quality and Shelf Life Management","field":"Agricultural and Biological Sciences","cited_by":10,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"Deutscher Akademischer Austauschdienst","keywords":"Pectinase; Postharvest; Pectin; Cucurbita maxima; Sucrose; Hemicellulose; Starch; Lignin; Chemistry; Moisture; Cellulose; Sugar; Botany; Food science; Horticulture; Biology; Biochemistry","score_opus":0.13021944722631398,"score_gpt":0.31554724540227813,"score_spread":0.18532779817596415,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2963675462","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":[0.99968565,0.000101746,0.000051068433,0.0000042749693,7.6636474e-7,0.0000016958918,0.000084856845,0.0000022812974,0.00006767042],"genre_scores_gemma":[0.9991448,0.0000690555,0.00012218751,0.000007077807,0.0000015897683,0.000004410266,0.00029132262,0.0000031371414,0.0003563358],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.99993646,0.000008217296,0.0000059895383,0.000025855505,0.000010202043,0.0000132541745],"domain_scores_gemma":[0.999759,0.00003889337,0.00010816271,0.000015612986,0.000039416547,0.000038761475],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000109873734,0.0002109949,0.00017100105,0.00040374725,0.00017438264,0.00026955933,0.00007492414,0.00016424136,0.0010318431],"category_scores_gemma":[0.0002098917,0.00010169856,0.00014659629,0.00026097626,0.00010722414,0.00033174985,0.00013159563,0.00022315407,0.00010138088],"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":[0.0006800156,0.00013107086,0.33250758,0.00013137057,0.000151292,0.0004167736,0.0004414497,0.00017370413,0.65613586,0.000057349316,0.00008319303,0.009090398],"study_design_scores_gemma":[0.0000010815762,0.0001089259,0.99608433,0.0000012732785,0.0000133612075,0.0001452738,0.0000611044,0.00009508001,0.0033354363,0.000008705545,0.00014211371,0.000003215733],"about_ca_topic_score_codex":0.0013400703,"about_ca_topic_score_gemma":0.0028078198,"teacher_disagreement_score":0.0013400703,"about_ca_system_score_codex":0.00014790657,"about_ca_system_score_gemma":0.000043522516,"threshold_uncertainty_score":0.0034518838},"labels":[],"label_agreement":null},{"id":"W2965547731","doi":"10.5539/jfr.v8n5p41","title":"Effect of Decreasing Saponin Levels to Nutrition of Extracted Moringa Leaf Powder","year":2019,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Moringa oleifera research and applications","field":"Agricultural and Biological Sciences","cited_by":2,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"Universitas Tadulako","keywords":"Moringa; Food science; Blanching; Nutraceutical; Saponin; Chemistry; Nutrient; Vitamin; Vitamin C; Taste; Medicine; Biochemistry","score_opus":0.08178574199380922,"score_gpt":0.37657702976975876,"score_spread":0.29479128777594954,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2965547731","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":[0.997715,0.0011281264,0.00036676007,0.000045377557,0.00002003866,0.000020018988,0.000108745226,0.000024923822,0.0005711482],"genre_scores_gemma":[0.9944823,0.001043615,0.0017870002,0.00010628785,0.000013037715,0.00002616125,0.00036081357,0.000022769382,0.0021581398],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999416,0.00001099526,0.0000056998824,0.000014840281,0.000013147234,0.0000137268225],"domain_scores_gemma":[0.99992573,0.000014373936,0.000019981962,0.0000051298152,0.000013704395,0.0000210052],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000079591686,0.00037021696,0.0002225553,0.00018159949,0.000120123994,0.00015064121,0.00013528876,0.00020056767,0.0010233305],"category_scores_gemma":[0.00012850546,0.000112268244,0.00023850531,0.00011610741,0.000113676644,0.00019294585,0.00012579454,0.00039255637,0.00016140875],"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":[0.00050576305,0.00010479028,0.00013677921,0.000086127875,0.0000088686065,0.000025902364,0.000015370895,0.000025430962,0.99767476,0.000011133117,0.000023425191,0.0013815772],"study_design_scores_gemma":[0.00003513328,0.0021911503,0.005670957,0.000013949248,0.00003969044,0.0000633329,0.000026404734,0.0003320547,0.9904795,0.000013286862,0.0011291043,0.000005339845],"about_ca_topic_score_codex":0.0004384606,"about_ca_topic_score_gemma":0.00087468646,"teacher_disagreement_score":0.0010233305,"about_ca_system_score_codex":0.00009567531,"about_ca_system_score_gemma":0.000110683985,"threshold_uncertainty_score":0.0034233332},"labels":[],"label_agreement":null},{"id":"W2966642662","doi":"10.5539/jfr.v8n5p33","title":"Effects of Oligofructose-enriched Inulin and Digestive Symptoms on Subjective Wellbeing, Mood and Cognitive Performance","year":2019,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Microbial Metabolites in Food Biotechnology","field":"Nursing","cited_by":5,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Inulin; Mood; Cognition; Placebo; Effects of sleep deprivation on cognitive performance; Food science; Psychology; Medicine; Clinical psychology; Biology; Psychiatry","score_opus":0.012591299429802798,"score_gpt":0.3001227904108113,"score_spread":0.2875314909810085,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2966642662","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":[0.9995453,0.00022536612,0.00004338169,0.0000073415017,0.0000049040855,0.00002058225,0.000042673575,0.000001244787,0.000109294786],"genre_scores_gemma":[0.9985442,0.00033967465,0.00029984233,0.000038471317,0.000009345954,0.000054348122,0.000104628554,0.000001899711,0.00060753955],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.9998566,0.00006062273,0.000009668466,0.000024092125,0.00002288671,0.000026084279],"domain_scores_gemma":[0.9995055,0.00015319414,0.00013196905,0.000029130235,0.000034757093,0.00014530128],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00034571547,0.00047709153,0.00044899137,0.00022378263,0.00022770524,0.00029415172,0.00017262388,0.00037958752,0.0013960793],"category_scores_gemma":[0.00047051097,0.0001517739,0.00023356591,0.00022124188,0.00039257042,0.00018409571,0.00026350372,0.0005625356,0.00008750267],"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":[0.3543374,0.058401022,0.08885953,0.001193001,0.0014535113,0.0002781507,0.0005964257,0.00088160834,0.44743156,0.00012288365,0.00024528024,0.046199653],"study_design_scores_gemma":[0.0021721737,0.4134781,0.49975133,0.00008421195,0.0007808923,0.00013871683,0.00028608725,0.00059931586,0.081603356,0.00011328942,0.0009596239,0.000032908378],"about_ca_topic_score_codex":0.0011606783,"about_ca_topic_score_gemma":0.0018016814,"teacher_disagreement_score":0.0013960793,"about_ca_system_score_codex":0.00024959876,"about_ca_system_score_gemma":0.00020900382,"threshold_uncertainty_score":0.0046703815},"labels":[],"label_agreement":null},{"id":"W2967002541","doi":"10.5539/jfr.v8n5p48","title":"Determination of Optimal Roasting Conditions for the Production of Gabou","year":2019,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Plant Physiology and Cultivation Studies","field":"Agricultural and Biological Sciences","cited_by":2,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Roasting; Food science; Raw material; Chemistry; Sensory analysis; Composition (language); Horticulture; Biology","score_opus":0.13915277489365596,"score_gpt":0.3674893852421728,"score_spread":0.22833661034851682,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2967002541","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":[0.9911584,0.002990749,0.0040042805,0.00008003804,0.000030484678,0.0000743959,0.00025462735,0.000040975447,0.0013659577],"genre_scores_gemma":[0.98720455,0.0021593692,0.0091987075,0.000053689648,0.000011802152,0.00006157791,0.0003626328,0.000046172187,0.00090146484],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99965227,0.000094139425,0.000032199427,0.00007319158,0.00007558943,0.000072626426],"domain_scores_gemma":[0.99966645,0.00010521419,0.000099982164,0.000018121817,0.00007469147,0.000035478763],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00042049465,0.00049020885,0.0005127286,0.00050065934,0.00027138714,0.0006374224,0.00022116321,0.00037075134,0.0012869481],"category_scores_gemma":[0.0007575286,0.00020027166,0.00039603512,0.00044509856,0.00023279757,0.0007363917,0.0003877113,0.0005441754,0.00041456186],"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":[0.00026122245,0.00004298375,0.0007705743,0.00019595132,0.0000072571547,0.00011500778,0.000077506935,0.00019553764,0.99509794,0.000049636423,0.000030866875,0.0031556191],"study_design_scores_gemma":[0.000015443495,0.0016053229,0.020157559,0.00007950393,0.000059229544,0.00022136845,0.00049544947,0.0007952672,0.9730665,0.00010385071,0.0033613301,0.000039030314],"about_ca_topic_score_codex":0.0006390662,"about_ca_topic_score_gemma":0.002072129,"teacher_disagreement_score":0.0012869481,"about_ca_system_score_codex":0.00021208992,"about_ca_system_score_gemma":0.00026454614,"threshold_uncertainty_score":0.004305303},"labels":[],"label_agreement":null},{"id":"W2968629711","doi":"10.5539/jfr.v8n5p59","title":"Trace Elements in Gluten-free Pastas and Flours from Markets Located in the Las Vegas, Nevada Area","year":2019,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Heavy Metal Exposure and Toxicity","field":"Environmental Science","cited_by":4,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"National Institute of General Medical Sciences; National Institutes of Health","keywords":"Gluten; Gluten free; Food science; Cadmium; Chemistry","score_opus":0.04532661258227186,"score_gpt":0.30639315707678494,"score_spread":0.26106654449451305,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2968629711","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":[0.99881554,0.00010739644,0.000019635492,0.000017717059,0.0000024551728,0.000005890148,0.00017383338,0.0000015565657,0.0008560386],"genre_scores_gemma":[0.9975253,0.00021591033,0.00016008884,0.000048206344,0.0000029829455,0.0000074356726,0.0004144006,0.0000031304855,0.0016225267],"study_design_codex":"observational","study_design_gemma":"observational","domain_scores_codex":[0.99989974,0.000015243354,0.000010239995,0.000026697153,0.000031028278,0.000017030507],"domain_scores_gemma":[0.9997986,0.000036624173,0.000054858043,0.000008701667,0.00006927601,0.00003203389],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00021866134,0.00031239414,0.00020801632,0.0012309549,0.00092584867,0.0007718226,0.00034380882,0.0002990413,0.0015121504],"category_scores_gemma":[0.00039800207,0.00017658174,0.00013277301,0.0008612429,0.00032575306,0.00035968726,0.00039507204,0.00023486782,0.00019851119],"study_design_candidate":"observational","study_design_consensus":"observational","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00026077696,0.00033373607,0.9650342,0.00010886902,0.00007345927,0.0012683215,0.0067045023,0.00014966093,0.014421393,0.00014892656,0.00047973185,0.011016501],"study_design_scores_gemma":[0.0000071387067,0.00015928062,0.97805583,0.000034850476,0.000028052886,0.00041266292,0.018128974,0.0002631908,0.00072559546,0.000056833134,0.0021183046,0.000009272606],"about_ca_topic_score_codex":0.1407261,"about_ca_topic_score_gemma":0.27300847,"teacher_disagreement_score":0.1407261,"about_ca_system_score_codex":0.0005695856,"about_ca_system_score_gemma":0.00041314692,"threshold_uncertainty_score":0.27981395},"labels":[],"label_agreement":null},{"id":"W2972324469","doi":"10.5539/jfr.v8n5p71","title":"Processing of Amaranthus hypochondriacus Biomass for Functional Protein Concentrates Development","year":2019,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":1,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"Universidad Autónoma de Yucatán; Consejo Nacional de Ciencia y Tecnología","keywords":"Amaranth; Chemistry; Biomass (ecology); Food science; Isoelectric point; Solubility; Amaranthus hypochondriacus; Extraction (chemistry); Food processing; Protein purification; Chromatography; Agronomy; Biochemistry; Organic chemistry; Biology","score_opus":0.13315149557895034,"score_gpt":0.3181170969595186,"score_spread":0.18496560138056828,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2972324469","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":[0.9842079,0.0027430928,0.010417586,0.000081590726,0.00003109187,0.0000727273,0.00057856244,0.00007607174,0.0017913468],"genre_scores_gemma":[0.9748112,0.002535065,0.018410476,0.000053249172,0.000014363496,0.000082009305,0.0012805208,0.00007152904,0.0027414968],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999114,0.000011247221,0.0000073593915,0.000021603819,0.000034187506,0.000014139824],"domain_scores_gemma":[0.99994624,0.0000059719723,0.000017134573,0.000005293539,0.000016440767,0.000008850109],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00014098092,0.00047472122,0.00022949795,0.000369039,0.00016252705,0.0002407163,0.00013907651,0.00016117883,0.0005135931],"category_scores_gemma":[0.00010888664,0.000094269686,0.00032531982,0.0003057594,0.00007875815,0.00025262206,0.0002126952,0.000292366,0.00022810354],"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":[0.000015263575,0.000007256412,0.00007517287,0.00004656786,0.0000036087108,0.000030889776,0.0000059704253,0.000041001334,0.9984181,0.00001544547,0.000009520281,0.0013312264],"study_design_scores_gemma":[0.000003591971,0.00019797799,0.004944678,0.000017229971,0.000023156801,0.00015929581,0.00002939721,0.0004499785,0.99197066,0.00004879156,0.002148749,0.0000064733963],"about_ca_topic_score_codex":0.00056579773,"about_ca_topic_score_gemma":0.0013068551,"teacher_disagreement_score":0.00056579773,"about_ca_system_score_codex":0.00017206417,"about_ca_system_score_gemma":0.0001476435,"threshold_uncertainty_score":0.0017181039},"labels":[],"label_agreement":null},{"id":"W2974315187","doi":"10.5539/jfr.v8n6p1","title":"Effect of Extraction Conditions for Recovery of Chlorogenic Acid and Flavonoids from Wet Cider Apple Pomace under Subcritical Water","year":2019,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Phytochemicals and Antioxidant Activities","field":"Medicine","cited_by":2,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"Ghana Education Trust Fund","keywords":"Chlorogenic acid; Chemistry; Pomace; Polyphenol; Chromatography; Furfural; Extraction (chemistry); High-performance liquid chromatography; Solvent; Protocatechuic acid; Hydrolysis; Yield (engineering); Food science; Organic chemistry; Catalysis; Antioxidant; Materials science","score_opus":0.03535237164724787,"score_gpt":0.385882343146711,"score_spread":0.35052997149946313,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2974315187","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":[0.99347043,0.0013880384,0.0037258263,0.000073871546,0.000023933317,0.000064145344,0.00038468433,0.000049672115,0.00081938086],"genre_scores_gemma":[0.9856838,0.0016841876,0.009083877,0.00008982295,0.000023053111,0.000081804144,0.00080176373,0.000039620572,0.0025120757],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9997887,0.00003635048,0.00001700703,0.00005823767,0.00006150431,0.00003817568],"domain_scores_gemma":[0.9998441,0.000064214364,0.000034468107,0.000011062255,0.00002814622,0.00001806004],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00025931446,0.00051266747,0.00031887632,0.00024148848,0.00020454591,0.00021614655,0.00017645906,0.00030667198,0.0011126354],"category_scores_gemma":[0.00034622557,0.00016863893,0.00027638863,0.00025528204,0.0002043231,0.00027123504,0.00014356975,0.0004743035,0.00026967062],"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":[0.0000810045,0.000010793629,0.0000862745,0.000035855144,0.000004811794,0.000017458828,0.000009847872,0.000047626498,0.9991235,0.000006088069,0.000011020957,0.0005657313],"study_design_scores_gemma":[0.00000546095,0.00012868027,0.001668048,0.0000034040324,0.000012040915,0.000037619695,0.000012284256,0.00023954864,0.99744344,0.000006456184,0.00043845503,0.0000046362616],"about_ca_topic_score_codex":0.0029475398,"about_ca_topic_score_gemma":0.0059013516,"teacher_disagreement_score":0.0029475398,"about_ca_system_score_codex":0.00031015745,"about_ca_system_score_gemma":0.00036065106,"threshold_uncertainty_score":0.005860746},"labels":[],"label_agreement":null},{"id":"W2974440631","doi":"10.5539/jfr.v8n6p18","title":"Production Methods and Physicochemical Characteristics of Cassava Inoculum and Attiéké from Southern Côte d’Ivoire","year":2019,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Cassava research and cyanide","field":"Agricultural and Biological Sciences","cited_by":1,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Cote d ivoire; Production (economics); Fermentation; Organoleptic; Quality (philosophy); Cyanide; Chemistry; Biotechnology; Business; Agricultural science; Geography; Biology; Food science; Humanities; Economics; Organic chemistry; Physics; Microeconomics","score_opus":0.07010610141428714,"score_gpt":0.36200600932810406,"score_spread":0.2918999079138169,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2974440631","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":[0.9962759,0.00035092354,0.00033087924,0.000024442415,0.0000115723915,0.00014312835,0.0008035732,0.000008375696,0.0020513004],"genre_scores_gemma":[0.9848593,0.00084291014,0.0044322317,0.000054308537,0.000013269591,0.00023683584,0.0030816188,0.00002625413,0.00645324],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.9994367,0.000041137286,0.0000637908,0.00023750575,0.00013982055,0.00008106785],"domain_scores_gemma":[0.99951005,0.00007568983,0.00006199957,0.000020437197,0.0002496068,0.00008221987],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00042816682,0.00067720714,0.0007455045,0.0018821831,0.0010457798,0.001020989,0.00031996742,0.00034978823,0.0016969007],"category_scores_gemma":[0.00047253832,0.00032145862,0.00039862498,0.001718019,0.00039951672,0.00028931448,0.0005651882,0.0003429065,0.0006811026],"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":[0.000913255,0.00064495805,0.20836829,0.00051403354,0.000048224945,0.002893443,0.0038431818,0.00042030207,0.7640188,0.00013992075,0.00028775085,0.017907936],"study_design_scores_gemma":[0.000022867978,0.0016967912,0.9401525,0.00009040969,0.000058633315,0.0010403789,0.004344829,0.00026154946,0.046157565,0.00005139381,0.006081228,0.000041896194],"about_ca_topic_score_codex":0.023155514,"about_ca_topic_score_gemma":0.040757623,"teacher_disagreement_score":0.023155514,"about_ca_system_score_codex":0.000898089,"about_ca_system_score_gemma":0.0006691878,"threshold_uncertainty_score":0.04604149},"labels":[],"label_agreement":null},{"id":"W2974925248","doi":"10.5539/jfr.v8n5p82","title":"Effects of Different Breakfast Cereals on Alertness and Wellbeing","year":2019,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Diet and metabolism studies","field":"Medicine","cited_by":5,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Alertness; Breakfast cereal; Inulin; Distress; Anxiety; Bran; Medicine; Neophobia; Food science; Biology; Clinical psychology; Psychiatry","score_opus":0.03715814217308311,"score_gpt":0.35919739895419933,"score_spread":0.3220392567811162,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2974925248","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":[0.997031,0.00073608203,0.000241819,0.000078405385,0.000070108545,0.0007746887,0.00026938884,0.00001668422,0.0007818634],"genre_scores_gemma":[0.9895454,0.0013848532,0.003660286,0.00016445247,0.000046945537,0.0029778485,0.0005140988,0.000010239186,0.0016957797],"study_design_codex":"randomized_trial","study_design_gemma":"observational","domain_scores_codex":[0.9994506,0.00016923333,0.000075584416,0.00011056061,0.00012829907,0.00006571662],"domain_scores_gemma":[0.9989766,0.00032482733,0.0003325304,0.000053770298,0.00010021185,0.00021224766],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0006924499,0.00067751505,0.00065290986,0.00028056357,0.00037428233,0.0005119721,0.00029253244,0.0005009412,0.004948967],"category_scores_gemma":[0.0017265643,0.00019757044,0.0005811196,0.00028250826,0.00041547455,0.00027986977,0.0005791721,0.0008314909,0.00030949345],"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":[0.5095323,0.0821695,0.087747134,0.010482877,0.0019965428,0.00033985238,0.0015575195,0.00087190967,0.14313698,0.0004528287,0.0011118932,0.1606007],"study_design_scores_gemma":[0.0064080767,0.22076188,0.7560526,0.0004470206,0.000786328,0.000073668845,0.000350249,0.00029804744,0.011431713,0.00020108111,0.0031318069,0.00005750164],"about_ca_topic_score_codex":0.0016246065,"about_ca_topic_score_gemma":0.0021900535,"teacher_disagreement_score":0.004948967,"about_ca_system_score_codex":0.00036694357,"about_ca_system_score_gemma":0.0003383665,"threshold_uncertainty_score":0.016555965},"labels":[],"label_agreement":null},{"id":"W2980065608","doi":"10.5539/jfr.v8n6p37","title":"Fatty Acid Composition of Oil from Groundnuts and Oyster Nuts Grown in Uganda","year":2019,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Fatty Acid Research and Health","field":"Nursing","cited_by":6,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Oleic acid; Oyster; Linoleic acid; Palmitic acid; Food science; Chemistry; Composition (language); Fatty acid; Cultivar; Unsaturated fatty acid; Biology; Botany; Biochemistry","score_opus":0.06524766997739471,"score_gpt":0.3737319198395059,"score_spread":0.30848424986211115,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2980065608","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":[0.9992151,0.0003377476,0.00005796944,0.000005029246,0.0000026820494,0.0000034914428,0.00013469547,0.0000017147576,0.00024161742],"genre_scores_gemma":[0.99745685,0.00065590214,0.0005424187,0.000023664394,0.000001967784,0.000009355304,0.0004888097,0.0000056688154,0.00081522303],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.9998863,0.0000133661215,0.000015616955,0.000037276317,0.000026870357,0.00002068303],"domain_scores_gemma":[0.99978584,0.000022609156,0.00008647045,0.000011492441,0.000066721506,0.00002677667],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0001093991,0.00037973808,0.00026832902,0.0009832404,0.00048299055,0.00047512594,0.00014777208,0.00013937628,0.0004378742],"category_scores_gemma":[0.00030630382,0.00020784326,0.00017711883,0.0008699844,0.00023242185,0.00023894096,0.00042606366,0.00017593103,0.00012868289],"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":[0.0014360052,0.00009311399,0.37942436,0.00036607828,0.00013974373,0.0012877233,0.0044778846,0.00012814326,0.5910654,0.00012572085,0.000102776765,0.021353],"study_design_scores_gemma":[0.000012575254,0.0003221708,0.9714019,0.00006620595,0.00007637784,0.00048350997,0.0033527473,0.00015882617,0.021931712,0.000057212274,0.0021206127,0.000016071208],"about_ca_topic_score_codex":0.009391033,"about_ca_topic_score_gemma":0.02538298,"teacher_disagreement_score":0.009391033,"about_ca_system_score_codex":0.00034580234,"about_ca_system_score_gemma":0.00029682717,"threshold_uncertainty_score":0.018672764},"labels":[],"label_agreement":null},{"id":"W2980385335","doi":"10.5539/jfr.v8n6p66","title":"Extraction of Proteins and Pasting and Antioxidant Properties of Soybean Hulls","year":2019,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Phytoestrogen effects and research","field":"Medicine","cited_by":7,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"U.S. Department of Agriculture","keywords":"Extraction (chemistry); Food science; Chemistry; Sieve (category theory); Protein purification; Soybean meal; Antioxidant; Water extraction; Pulp and paper industry; Chromatography; Raw material; Mathematics; Biochemistry; Engineering; Organic chemistry","score_opus":0.08912808032689903,"score_gpt":0.37658456856626643,"score_spread":0.2874564882393674,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2980385335","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":[0.98935294,0.0042837956,0.004632369,0.000102264254,0.0000162627,0.00004282813,0.00053939223,0.000022640948,0.0010074617],"genre_scores_gemma":[0.98559815,0.0023727575,0.007945954,0.00008356895,0.000010841737,0.000029323992,0.0012563266,0.000019273115,0.0026838856],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.999899,0.00001608905,0.000009149665,0.000023436549,0.000034059158,0.000018205204],"domain_scores_gemma":[0.9999331,0.000013883692,0.000017117965,0.0000046580267,0.000019389428,0.000011765634],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00019441436,0.00041682954,0.00022475148,0.00035055538,0.00020866453,0.00015226079,0.00007598667,0.0001648998,0.0004558707],"category_scores_gemma":[0.00015739708,0.00010944575,0.00027445625,0.0003396583,0.0001239531,0.00022225482,0.00013066485,0.00033107435,0.00011186228],"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":[0.00006411725,0.000012967199,0.00040505212,0.000064860236,0.0000049405903,0.000026643276,0.000015822241,0.000032965538,0.9978333,0.000011855818,0.000009669997,0.0015177234],"study_design_scores_gemma":[0.000008632225,0.0002993634,0.024728812,0.000017788469,0.000039752074,0.00016604312,0.0000468347,0.0005768339,0.97224873,0.000035469497,0.0018228957,0.000008893163],"about_ca_topic_score_codex":0.0014155107,"about_ca_topic_score_gemma":0.0031684707,"teacher_disagreement_score":0.0014155107,"about_ca_system_score_codex":0.00015343066,"about_ca_system_score_gemma":0.00017981921,"threshold_uncertainty_score":0.0028145313},"labels":[],"label_agreement":null},{"id":"W2980487356","doi":"10.5539/jfr.v8n6p49","title":"Determination of Gamma-aminobutyric Acid (GABA) Content in Grains and Cruciferous Vegetable Seeds","year":2019,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"GABA and Rice Research","field":"Agricultural and Biological Sciences","cited_by":5,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Cruciferous vegetables; Brassica; Food science; Chemistry; High-performance liquid chromatography; gamma-Aminobutyric acid; Detection limit; Horticulture; Biology; Chromatography; Biochemistry","score_opus":0.12980940052541867,"score_gpt":0.32735064327665647,"score_spread":0.1975412427512378,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2980487356","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":[0.99723214,0.0008824876,0.0011692176,0.000011488336,0.000007110123,0.000011804451,0.00022912471,0.000029851608,0.00042673032],"genre_scores_gemma":[0.9924689,0.00080142834,0.0039621214,0.00003138311,0.0000035469104,0.00003319766,0.0010244307,0.000034691686,0.0016402415],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998543,0.000017897288,0.000015014248,0.00005699681,0.000032718912,0.000022976214],"domain_scores_gemma":[0.9998012,0.000035481582,0.000053079893,0.000016240967,0.000057680354,0.00003630839],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00013740743,0.0005856968,0.0002571751,0.00083729415,0.00022956733,0.00037815902,0.00015032325,0.00023206933,0.00046457603],"category_scores_gemma":[0.0003255373,0.00018109991,0.00016659813,0.00036002655,0.0002475893,0.00017518157,0.0001678786,0.00021613401,0.00013024043],"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":[0.0002511354,0.00001148026,0.0031671666,0.00005294994,0.000015150373,0.000057907913,0.00007017003,0.000021437252,0.9947536,0.00001819271,0.000009950782,0.0015707877],"study_design_scores_gemma":[0.000033658565,0.0010502696,0.22092019,0.00004459801,0.00012952725,0.0006719597,0.0005105148,0.0006473066,0.7727394,0.00008952433,0.003132274,0.000030751693],"about_ca_topic_score_codex":0.005076683,"about_ca_topic_score_gemma":0.008598276,"teacher_disagreement_score":0.005076683,"about_ca_system_score_codex":0.00029854022,"about_ca_system_score_gemma":0.00021612285,"threshold_uncertainty_score":0.010094225},"labels":[],"label_agreement":null},{"id":"W2980509119","doi":"10.5539/jfr.v8n6p55","title":"Nutritional Composition of the Green Leaves of Quinoa (Chenopodium quinoa Willd.)","year":2019,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Seed and Plant Biochemistry","field":"Agricultural and Biological Sciences","cited_by":52,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"Agricultural Research Service; National Institute of Food and Agriculture; University of Missouri; U.S. Department of Agriculture","keywords":"Chenopodium quinoa; Amaranth; Spinach; Leafy vegetables; Dry weight; Amaranthaceae; Nutrient; Chenopodium; Phosphorus; Chemistry; Agronomy; Potassium; Chenopodiaceae; Food science; Biology; Horticulture; Botany; Biochemistry","score_opus":0.04991177633123628,"score_gpt":0.27840530728557694,"score_spread":0.22849353095434066,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2980509119","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":[0.99897873,0.00047585095,0.00012575273,0.000019698218,0.0000030703166,0.000004224251,0.00016850732,0.0000032613605,0.0002209335],"genre_scores_gemma":[0.99814665,0.00032661704,0.00033384445,0.00005421076,0.0000029373016,0.000005737919,0.00037607105,0.0000062022523,0.0007476759],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99995744,0.0000069554044,0.0000029206103,0.000014301757,0.00001043266,0.000007801557],"domain_scores_gemma":[0.9999025,0.000011237353,0.000023707737,0.00000436172,0.000027253527,0.000030845764],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00009049932,0.000287269,0.00016234197,0.00070764637,0.00031315367,0.0002602063,0.00008108168,0.00013816815,0.00062344177],"category_scores_gemma":[0.0001008571,0.00012031302,0.00018385678,0.00042792768,0.00018589418,0.00019597512,0.00015038734,0.0001780306,0.00010065639],"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":[0.0008857226,0.00009892263,0.04210366,0.00021617385,0.00007176693,0.00024386204,0.00041535712,0.00004872982,0.9495234,0.00006711344,0.000064617874,0.0062607066],"study_design_scores_gemma":[0.000017912998,0.0005802713,0.972808,0.00001249375,0.00007482957,0.00032756422,0.00057588355,0.00022215379,0.023918016,0.000050387713,0.0013961167,0.000016318854],"about_ca_topic_score_codex":0.007758678,"about_ca_topic_score_gemma":0.011329707,"teacher_disagreement_score":0.007758678,"about_ca_system_score_codex":0.00021987411,"about_ca_system_score_gemma":0.00012162385,"threshold_uncertainty_score":0.015427053},"labels":[],"label_agreement":null},{"id":"W2982405199","doi":"10.5539/jfr.v8n6p94","title":"Evaluation of Phenolic Content and Free Radical Scavenging Activity of Indonesia Wild Honey Collected from Seven Different Regions","year":2019,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Bee Products Chemical Analysis","field":"Agricultural and Biological Sciences","cited_by":6,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"DPPH; Rutin; Flavonoid; Galangin; Chemistry; Food science; Ferulic acid; Scavenging; Polyphenol; Catechin; Traditional medicine; Botany; Antioxidant; Organic chemistry; Biology; Kaempferol","score_opus":0.16075895901997792,"score_gpt":0.31246284376824185,"score_spread":0.15170388474826393,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2982405199","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":[0.99879825,0.00038236755,0.00017822778,0.000009679847,0.0000040544205,0.000011904167,0.00019643779,0.0000037070477,0.00041526314],"genre_scores_gemma":[0.99723417,0.00049394753,0.001327311,0.000024259238,0.0000047958933,0.00001793222,0.000340564,0.0000033466335,0.000553688],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999224,0.0000101758005,0.000011261952,0.00001742375,0.000027532446,0.000011285455],"domain_scores_gemma":[0.9998896,0.0000139942695,0.000030298334,0.0000059585727,0.000045916615,0.000014288736],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00012538402,0.0002734251,0.0002895206,0.00084244163,0.00030962154,0.00028300672,0.000113454545,0.00016636605,0.0006072726],"category_scores_gemma":[0.00012270921,0.000103914346,0.00023411015,0.0005439166,0.00016904334,0.00014831939,0.00010589315,0.0001842044,0.00010730023],"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":[0.00041149295,0.00040254538,0.20282775,0.0005184494,0.0002524247,0.00091195246,0.0010968093,0.00013872184,0.75783277,0.000095203555,0.00016283533,0.035349026],"study_design_scores_gemma":[0.000009516947,0.0006220572,0.94733256,0.000025700416,0.00016325859,0.0011544526,0.0009227943,0.00024383966,0.04825452,0.00004041608,0.0012158125,0.000015109156],"about_ca_topic_score_codex":0.0014419251,"about_ca_topic_score_gemma":0.0043227687,"teacher_disagreement_score":0.0014419251,"about_ca_system_score_codex":0.00009238272,"about_ca_system_score_gemma":0.00010412403,"threshold_uncertainty_score":0.0028669834},"labels":[],"label_agreement":null},{"id":"W2982460686","doi":"10.5539/jfr.v8n6p78","title":"In vitro Antioxidant Activities of Natural Polysaccharides: An overview","year":2019,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Polysaccharides and Plant Cell Walls","field":"Agricultural and Biological Sciences","cited_by":12,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Polysaccharide; Antioxidant; Glycosidic bond; Oxidative stress; Chemistry; In vitro; Carbohydrate; Biochemistry; Enzyme","score_opus":0.08433519950908903,"score_gpt":0.33755931467155365,"score_spread":0.2532241151624646,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2982460686","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":[0.012317443,0.97896945,0.0037372545,0.00024175225,0.00015252287,0.000061451334,0.0003548059,0.0000379942,0.004127257],"genre_scores_gemma":[0.03994325,0.95006293,0.0060416623,0.0002865389,0.00028965843,0.000111582776,0.00082037057,0.000018205212,0.00242581],"study_design_codex":"bench_or_experimental","study_design_gemma":"not_applicable","domain_scores_codex":[0.9995962,0.00007487385,0.00006599672,0.000051762796,0.00016803245,0.00004321678],"domain_scores_gemma":[0.9997242,0.00009541544,0.00005088493,0.000013235876,0.00009591183,0.000020284648],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00069450465,0.0010803625,0.0010346466,0.0029665697,0.0003054345,0.00067863014,0.0005169718,0.0007396491,0.0011730012],"category_scores_gemma":[0.00038044155,0.00040364006,0.0008200501,0.0020107192,0.00022308301,0.0009987977,0.00053268886,0.0009968185,0.0008307885],"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":[0.00038606522,0.0007952312,0.0013536063,0.027878784,0.00036224298,0.0005870936,0.00025295967,0.0013023416,0.53244627,0.0021997732,0.004619104,0.42781654],"study_design_scores_gemma":[0.00006647773,0.0034118704,0.009137921,0.0027451385,0.00097168685,0.0029632174,0.00019823205,0.0012032035,0.45611432,0.0024520317,0.52055913,0.000176842],"about_ca_topic_score_codex":0.0006299555,"about_ca_topic_score_gemma":0.0010417427,"teacher_disagreement_score":0.0029665697,"about_ca_system_score_codex":0.00039883857,"about_ca_system_score_gemma":0.00047451878,"threshold_uncertainty_score":0.003924012},"labels":[],"label_agreement":null},{"id":"W2982512330","doi":"10.5539/jfr.v8n6p129","title":"Modeling the Influence of Temperature-dependent Thermal Properties on the Freezing Front","year":2019,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":2,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Biot number; Thermal conductivity; Nonlinear system; Thermodynamics; Materials science; Heat capacity; Thermal; Sensitivity (control systems); Mechanics; Mathematics; Physics; Engineering","score_opus":0.11034293306069407,"score_gpt":0.2896254437194927,"score_spread":0.17928251065879866,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2982512330","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":[0.62567884,0.00052316237,0.3691263,0.00012468194,0.000039563707,0.00012030934,0.00043617934,0.00030271677,0.0036483842],"genre_scores_gemma":[0.97973686,0.0002940106,0.0184543,0.000025612711,0.0000063693396,0.00008698307,0.00023266737,0.00005753316,0.0011055358],"study_design_codex":"simulation_or_modeling","study_design_gemma":"simulation_or_modeling","domain_scores_codex":[0.9998097,0.000033174154,0.000011242269,0.00006252126,0.000050296163,0.000033134915],"domain_scores_gemma":[0.99942195,0.00036439745,0.00008011532,0.00004350406,0.00007573608,0.000014323395],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0007105701,0.00076028507,0.0003498973,0.00035356884,0.0002180264,0.00090832997,0.0005805898,0.00071535003,0.00080970733],"category_scores_gemma":[0.0019469592,0.00034509425,0.0007179699,0.00027472718,0.00054437877,0.0007982327,0.0005608973,0.00074415514,0.0002646728],"study_design_candidate":"simulation_or_modeling","study_design_consensus":"simulation_or_modeling","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000053867614,0.000036990234,0.005120589,0.00010992389,0.000020487063,0.000071535454,0.00007058346,0.95793617,0.026216388,0.0014239018,0.00011486136,0.008824656],"study_design_scores_gemma":[0.0000027644412,0.000019444664,0.0012191794,0.0000062543145,0.0000066634066,0.000013867547,0.000008841565,0.99260485,0.0054918453,0.0004473704,0.00017095899,0.000007983469],"about_ca_topic_score_codex":0.0076578264,"about_ca_topic_score_gemma":0.0035034954,"teacher_disagreement_score":0.0076578264,"about_ca_system_score_codex":0.00073458964,"about_ca_system_score_gemma":0.00066922896,"threshold_uncertainty_score":0.015226483},"labels":[],"label_agreement":null},{"id":"W2982674542","doi":"10.5539/jfr.v8n6p104","title":"Chia (Salvia hispanica L.) – A Potential Crop for Food and Nutrition Security in Africa","year":2019,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Polysaccharides Composition and Applications","field":"Agricultural and Biological Sciences","cited_by":8,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Myricetin; Nutraceutical; Food science; Functional food; Chlorogenic acid; Dietary fiber; Health benefits; Glycemic; Polyphenol; Biology; Kaempferol; Biotechnology; Traditional medicine; Quercetin; Medicine; Antioxidant; Biochemistry; Insulin","score_opus":0.05020804579514584,"score_gpt":0.30527101919368377,"score_spread":0.25506297339853795,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2982674542","genre_codex":"review","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":[0.09041374,0.8639946,0.0022629823,0.0060139913,0.0006937764,0.00010614692,0.0009967622,0.000118815,0.035399217],"genre_scores_gemma":[0.28253296,0.69489056,0.0048375325,0.0015548229,0.00034718917,0.000066957546,0.0009209548,0.000034903485,0.014814147],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.9999566,0.0000075817834,0.000004562902,0.000009859977,0.000010225334,0.000011175408],"domain_scores_gemma":[0.99995875,0.000011164193,0.000011914271,0.0000015691414,0.000009718062,0.0000067809897],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0001194896,0.00045206668,0.00031551722,0.00068759755,0.00045515122,0.0006552113,0.00021569118,0.00027990845,0.0042371606],"category_scores_gemma":[0.000121227975,0.00007895321,0.00020555183,0.00069924287,0.00021689617,0.00065015006,0.000350653,0.00044605782,0.000589679],"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":[0.00028271694,0.000154517,0.0039497544,0.019257536,0.00019455978,0.003840097,0.0014272189,0.000451875,0.16984113,0.009488238,0.019723922,0.7713884],"study_design_scores_gemma":[0.00002429982,0.00022869025,0.023539487,0.0019401317,0.00016612741,0.0036399418,0.0017725133,0.00020373368,0.008308074,0.0035501758,0.9565943,0.000032585296],"about_ca_topic_score_codex":0.002545513,"about_ca_topic_score_gemma":0.0063520693,"teacher_disagreement_score":0.0042371606,"about_ca_system_score_codex":0.00032680508,"about_ca_system_score_gemma":0.00051446375,"threshold_uncertainty_score":0.014174759},"labels":[],"label_agreement":null},{"id":"W2982705059","doi":"10.5539/jfr.v8n6p119","title":"Mould Characterization and Mycotoxin Quantification of Chia Seeds (Salvia hispanica L.) Grown in Kenya","year":2019,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Polysaccharides Composition and Applications","field":"Agricultural and Biological Sciences","cited_by":1,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"Fonds National de la Recherche Luxembourg; Dedan Kimathi University of Technology; National Research Fund, Kenya","keywords":"Aflatoxin; Mycotoxin; Rhizopus; Fusarium; Biology; Horticulture; Penicillium; Food science; Postharvest; Fumonisin","score_opus":0.05507232612180397,"score_gpt":0.3051892153598754,"score_spread":0.25011688923807146,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2982705059","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":[0.99907327,0.00012155419,0.00011664229,0.000012874649,0.0000016430791,0.000024775767,0.00026031616,0.0000040880896,0.00038478486],"genre_scores_gemma":[0.9953252,0.0002971871,0.0017251249,0.0000256178,0.0000029190937,0.00005201007,0.0007785074,0.0000075693147,0.0017856677],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999229,0.000009125762,0.000007647514,0.00002371507,0.000023916076,0.000012727912],"domain_scores_gemma":[0.9998241,0.000027281994,0.000060279242,0.000007137338,0.00004652807,0.00003476665],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0001211032,0.00024229406,0.00020820701,0.00058164354,0.00049481593,0.00026576946,0.00011696361,0.0001435065,0.0009994612],"category_scores_gemma":[0.00015544561,0.00013580798,0.00018553578,0.00033123567,0.0001859566,0.0001620523,0.00016194263,0.00021697932,0.0001652122],"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":[0.00019671214,0.00010699276,0.03228223,0.00010159592,0.0000134014235,0.0002621564,0.00029543394,0.000029256218,0.96447587,0.000026732303,0.000037804148,0.002171705],"study_design_scores_gemma":[0.000014474854,0.0013718711,0.8954392,0.000022614975,0.00004676271,0.00046884935,0.0010947402,0.00028430327,0.09955777,0.00002858776,0.0016561896,0.000014588478],"about_ca_topic_score_codex":0.0060889623,"about_ca_topic_score_gemma":0.02376059,"teacher_disagreement_score":0.0060889623,"about_ca_system_score_codex":0.0001952857,"about_ca_system_score_gemma":0.0002305852,"threshold_uncertainty_score":0.012107074},"labels":[],"label_agreement":null},{"id":"W2984301202","doi":"10.5539/jfr.v9n1p1","title":"Incorporation of Multi-Strain Probiotic Preparation in a Traditional Brazilian Cheese: Effects on Microbiological Safety and Bacterial Community","year":2019,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Probiotics and Fermented Foods","field":"Agricultural and Biological Sciences","cited_by":5,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"Coordenação de Aperfeiçoamento de Pessoal de Nível Superior; Fundação de Amparo à Pesquisa do Estado de São Paulo","keywords":"Probiotic; Food science; Salmonella; Microorganism; Biology; Ripening; Bacteria; Raw milk; Listeria monocytogenes; Cheese ripening; Enterobacteriaceae; Staphylococcus aureus; Microbiology; Escherichia coli","score_opus":0.09673493550828512,"score_gpt":0.32080125609876187,"score_spread":0.22406632059047676,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2984301202","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":[0.99803895,0.0010080315,0.00036424876,0.00008327164,0.000018595518,0.000019956453,0.00012246886,0.000009796271,0.00033466044],"genre_scores_gemma":[0.99490875,0.0010606863,0.0027633517,0.00009501255,0.000016872676,0.000032534783,0.00033326677,0.000020435107,0.00076914235],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99953866,0.000080085796,0.00004463516,0.00011667548,0.000169858,0.000049991773],"domain_scores_gemma":[0.99971753,0.000047304886,0.00008918472,0.000030070594,0.00006612828,0.000049757076],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00042572466,0.00051023095,0.00065463426,0.00027261817,0.00020274092,0.0005657112,0.00022044108,0.0002922227,0.0009613668],"category_scores_gemma":[0.00066879543,0.0002077048,0.00050858344,0.00026228058,0.00021256061,0.00021062364,0.000556716,0.00044387425,0.00012597855],"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":[0.00043399003,0.00011620423,0.0031436277,0.00017918325,0.000035256297,0.00004992451,0.000058554884,0.000030949624,0.99133873,0.00001214666,0.000021264043,0.0045803105],"study_design_scores_gemma":[0.00006346248,0.0073865103,0.18106608,0.0001475592,0.00058799004,0.00056056667,0.00042859736,0.0007728983,0.8053349,0.000065369684,0.0035533342,0.00003263281],"about_ca_topic_score_codex":0.0014643274,"about_ca_topic_score_gemma":0.004689635,"teacher_disagreement_score":0.0014643274,"about_ca_system_score_codex":0.00018347186,"about_ca_system_score_gemma":0.00025881207,"threshold_uncertainty_score":0.0032160878},"labels":[],"label_agreement":null},{"id":"W2989475879","doi":"10.5539/jfr.v9n1p19","title":"Effect of Boiling and Wet Frying on Nutritional and Antinutrients Content of Traditional Vegetables Commonly Consumed in Malawi","year":2019,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Phytase and its Applications","field":"Agricultural and Biological Sciences","cited_by":13,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Food science; Chemistry; Boiling; Moringa; Carotene; Ascorbic acid; Blanching","score_opus":0.13813506006910217,"score_gpt":0.32683842545973324,"score_spread":0.18870336539063107,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2989475879","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":[0.9989273,0.00056630187,0.00008189116,0.0000350919,0.000005742828,0.000008267772,0.00006607418,0.0000036948552,0.00030558542],"genre_scores_gemma":[0.9971955,0.0007185022,0.0005197427,0.000079001176,0.000005261697,0.0000098915525,0.00010584317,0.0000042335896,0.0013619162],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99989116,0.000023907973,0.00000998844,0.00002262055,0.000024745143,0.00002743657],"domain_scores_gemma":[0.9997857,0.000047300713,0.00009462566,0.000012772003,0.00002678535,0.000032730146],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00018135636,0.00028775362,0.00027241942,0.00024042983,0.00036820315,0.00035748744,0.00014104533,0.00020524864,0.0015682023],"category_scores_gemma":[0.00031636722,0.00018364024,0.00025081204,0.00027570644,0.0003616971,0.00027010165,0.00027153542,0.00044262043,0.00013972346],"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":[0.009229718,0.0017097523,0.09642629,0.00139671,0.0003517331,0.0007944428,0.0036722333,0.00041577837,0.8456361,0.00020863926,0.00030138684,0.039857153],"study_design_scores_gemma":[0.00004457774,0.008473838,0.9282051,0.00009828812,0.00025777594,0.00030724102,0.0022693274,0.0003288714,0.05650555,0.0000961005,0.0033841345,0.00002920325],"about_ca_topic_score_codex":0.0054730107,"about_ca_topic_score_gemma":0.021888938,"teacher_disagreement_score":0.0054730107,"about_ca_system_score_codex":0.00025554115,"about_ca_system_score_gemma":0.0001787104,"threshold_uncertainty_score":0.010882318},"labels":[],"label_agreement":null},{"id":"W2989598601","doi":"10.5539/jfr.v8n6p154","title":"Adult Level of Physical Activity in Urban (Abobo, Cocody) and Rural (Yocoboué) Area in Côte d&amp;#39;Ivoire","year":2019,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Physical Activity and Health","field":"Medicine","cited_by":0,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Physical activity; Rural area; Population; Gerontology; Cote d ivoire; Psychological intervention; Demography; Medicine; Physical activity level; Geography; Environmental health; Physical therapy; Sociology; Humanities","score_opus":0.2788094572824414,"score_gpt":0.4577819687381625,"score_spread":0.17897251145572113,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2989598601","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":[0.9990915,0.00015221542,0.000028701967,0.00003960286,0.000004587635,0.000012334395,0.0001994781,0.0000014479452,0.00047008734],"genre_scores_gemma":[0.9989033,0.00012997202,0.00006897445,0.000023529046,0.000003987253,0.000017286504,0.0001583902,9.141002e-7,0.00069381075],"study_design_codex":"observational","study_design_gemma":"observational","domain_scores_codex":[0.9997495,0.000036777037,0.000024911751,0.000066379784,0.000043309068,0.00007913315],"domain_scores_gemma":[0.9996489,0.000036687023,0.000094911484,0.000010428257,0.000061054816,0.00014810769],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00026653835,0.00019040008,0.0002156601,0.0006762687,0.00050321803,0.0004409649,0.0002086492,0.0003077551,0.0021240583],"category_scores_gemma":[0.0005198568,0.00026816485,0.00020903352,0.000695414,0.00031972348,0.00025380624,0.00034257062,0.0003256916,0.00030844568],"study_design_candidate":"observational","study_design_consensus":"observational","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000035459856,0.00006872709,0.995678,0.000033328673,0.000013462317,0.00018484237,0.0014709138,0.000016315353,0.0007016618,0.000027043745,0.00015154846,0.001618652],"study_design_scores_gemma":[0.0000012736139,0.000052834228,0.9988146,0.000008284004,0.0000026891375,0.00006757775,0.0008553776,0.000017822193,0.000016677064,0.0000029386447,0.00015859772,0.0000014527106],"about_ca_topic_score_codex":0.068004265,"about_ca_topic_score_gemma":0.122299545,"teacher_disagreement_score":0.068004265,"about_ca_system_score_codex":0.00063154375,"about_ca_system_score_gemma":0.00044448161,"threshold_uncertainty_score":0.13521683},"labels":[],"label_agreement":null},{"id":"W2990806139","doi":"10.5539/jfr.v8n6p147","title":"Antimicrobial Effects of Sulfadimethoxine on Salmonella, Escherichia coli and Aerobic plate count (APC) in Small-Scale Broiler Operations","year":2019,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Pharmaceutical and Antibiotic Environmental Impacts","field":"Environmental Science","cited_by":1,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Enumeration; Salmonella; Sulfadimethoxine; Broiler; Antibiotics; Microbiology; Escherichia coli; Antimicrobial; Veterinary medicine; Biology; Animal science; Bacteria; Medicine; Chemistry; Mathematics","score_opus":0.03697299830193895,"score_gpt":0.3211826826043638,"score_spread":0.2842096843024248,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2990806139","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":[0.99945396,0.00023117573,0.00009489985,0.000018924806,0.000009182674,0.000008124823,0.000041108742,0.0000043349332,0.00013823736],"genre_scores_gemma":[0.99750817,0.00039168895,0.0008006328,0.0000419566,0.0000092549035,0.00001758709,0.00013886335,0.000003554257,0.001088118],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9997173,0.000071376,0.000036496484,0.000056674544,0.00007719625,0.00004096759],"domain_scores_gemma":[0.9995604,0.00010803618,0.00013089168,0.000022838814,0.00008963281,0.000088200955],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00028676848,0.000375238,0.00033635073,0.00019581449,0.0001754355,0.00023518066,0.00018436044,0.00030597168,0.0009594991],"category_scores_gemma":[0.00036240552,0.0001742628,0.00028302855,0.00012645154,0.00024259594,0.00017039591,0.00015398336,0.0003829753,0.00015115316],"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":[0.0015453777,0.0005387462,0.003442119,0.0001439509,0.000018319448,0.000042041225,0.00005674491,0.00009697329,0.9899502,0.000008990318,0.000037065605,0.0041195224],"study_design_scores_gemma":[0.00008119704,0.03299827,0.107419476,0.000028040993,0.000098143166,0.00015664862,0.00021749856,0.00055998424,0.85762495,0.000021082742,0.0007737565,0.000021008584],"about_ca_topic_score_codex":0.0013549828,"about_ca_topic_score_gemma":0.0029422909,"teacher_disagreement_score":0.0013549828,"about_ca_system_score_codex":0.00018729582,"about_ca_system_score_gemma":0.00020404375,"threshold_uncertainty_score":0.0032098293},"labels":[],"label_agreement":null},{"id":"W2993447577","doi":"10.5539/jfr.v9n1p34","title":"Some Nutritional and Physical Properties of Different Zambian Market Classes of Bambara Groundnut (Vigna subterranea)","year":2019,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Food Security and Health in Diverse Populations","field":"Health Professions","cited_by":4,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Swelling capacity; Proximate; Methionine; Potassium; Chemistry; Food science; Animal science; Swelling; Biology; Amino acid; Biochemistry; Materials science; Organic chemistry","score_opus":0.3507302245109574,"score_gpt":0.4840260286353343,"score_spread":0.13329580412437686,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2993447577","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":[0.9990823,0.00029550688,0.00006861819,0.000005142601,7.911089e-7,0.000004293412,0.00016968577,0.000001842526,0.0003716787],"genre_scores_gemma":[0.9983177,0.00023001508,0.00041132618,0.00001207381,0.000001080008,0.0000063701486,0.00037068175,0.0000027404096,0.0006480431],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.99992573,0.000011407964,0.0000075212224,0.000018580617,0.000020373973,0.000016434646],"domain_scores_gemma":[0.9998709,0.000019919831,0.00005726779,0.000006273495,0.00002854067,0.000017172917],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00021574239,0.0002782585,0.00021024804,0.0010862242,0.00039252645,0.0004573809,0.00011316065,0.00014360712,0.00091998704],"category_scores_gemma":[0.00022142442,0.0001657871,0.00017070732,0.00084824406,0.0002509522,0.00024303189,0.00018561046,0.0002187216,0.000108287],"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":[0.0014765286,0.00018180258,0.32410073,0.0005199587,0.00016494139,0.00069007004,0.0026853208,0.00034246623,0.6479183,0.00035588225,0.00019277316,0.02137123],"study_design_scores_gemma":[0.000002536789,0.00016212212,0.99435294,0.000008667627,0.000026703696,0.00011854797,0.00030473192,0.00008143519,0.0043551098,0.000015051042,0.0005675496,0.000004586318],"about_ca_topic_score_codex":0.0153821455,"about_ca_topic_score_gemma":0.04857033,"teacher_disagreement_score":0.0153821455,"about_ca_system_score_codex":0.00042276192,"about_ca_system_score_gemma":0.00012622254,"threshold_uncertainty_score":0.03058523},"labels":[],"label_agreement":null},{"id":"W2999894343","doi":"10.5539/jfr.v9n1p50","title":"A Hospital Based Cross Sectional Study on Dietary Status and Associated Factors among People Living with HIV/AIDS in Kigali, Rwanda","year":2020,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"HIV-related health complications and treatments","field":"Medicine","cited_by":2,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Medicine; Cross-sectional study; Logistic regression; Psychological intervention; Environmental health; Human immunodeficiency virus (HIV); Food frequency questionnaire; Gerontology; Demography; Internal medicine; Family medicine","score_opus":0.06520082485296506,"score_gpt":0.3835664650374748,"score_spread":0.31836564018450975,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2999894343","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":[0.99921286,0.00010138142,0.000035692843,0.000023734103,0.0000026396917,0.00006706478,0.0003358763,0.0000012925433,0.00021950071],"genre_scores_gemma":[0.99904865,0.00016884293,0.00015710345,0.000053151438,0.000005567384,0.00012344157,0.00026093805,7.593144e-7,0.00018144926],"study_design_codex":"observational","study_design_gemma":"observational","domain_scores_codex":[0.9996586,0.00012400735,0.0000415667,0.000051484705,0.00004315251,0.00008119743],"domain_scores_gemma":[0.99945897,0.00012311996,0.00021746404,0.000034314613,0.0000811258,0.00008503939],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00051967846,0.00027185326,0.00030503294,0.00084755523,0.00059761293,0.00047224702,0.00025211318,0.0003953132,0.0015105343],"category_scores_gemma":[0.0009559172,0.00045738003,0.00027116368,0.0010796346,0.00034399488,0.00045023146,0.00044441188,0.000455215,0.00030323493],"study_design_candidate":"observational","study_design_consensus":"observational","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000033649227,0.0001149114,0.99794227,0.000048619953,0.000019735533,0.00012165118,0.00060771726,0.000011206609,0.00029074232,0.000007923611,0.00007825694,0.0007232558],"study_design_scores_gemma":[0.0000075283465,0.00027240367,0.9973579,0.000020565903,0.00001787891,0.00022519207,0.0018382603,0.00002866676,0.00003519148,0.0000048507463,0.0001877732,0.00000375606],"about_ca_topic_score_codex":0.0097888755,"about_ca_topic_score_gemma":0.01537761,"teacher_disagreement_score":0.0097888755,"about_ca_system_score_codex":0.00043635498,"about_ca_system_score_gemma":0.0005817838,"threshold_uncertainty_score":0.019463778},"labels":[],"label_agreement":null},{"id":"W3000608762","doi":"10.5539/jfr.v9n1p41","title":"Corn Flour Formulation and Fortification Tests: Evaluation of Acceptability of Local Derived Product Called “Kabato” Case of Napalakaha, Nibolikaha and Tiangakaha of Region of Korhogo","year":2020,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Food and Agricultural Sciences","field":"Agricultural and Biological Sciences","cited_by":1,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"Agencia Española de Cooperación Internacional para el Desarrollo","keywords":"Mathematics; Ingredient; Food science; Wheat flour; Orange (colour); Food products; Soy flour; Corn flour; Agricultural science; Biology; Raw material","score_opus":0.19631736344522857,"score_gpt":0.35914352606588784,"score_spread":0.16282616262065927,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3000608762","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":[0.99852765,0.00015631152,0.00025045086,0.000016226282,0.000010560738,0.00004546921,0.0001006573,0.0000042280485,0.0008883518],"genre_scores_gemma":[0.99561584,0.00024038552,0.0019338836,0.000023842578,0.000003898096,0.000049509516,0.00019957531,0.00000747969,0.0019255965],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.99939275,0.0001080533,0.000048527625,0.00010689389,0.0002927682,0.00005111339],"domain_scores_gemma":[0.9996153,0.00007699531,0.000089625435,0.00002335091,0.00013642819,0.00005830703],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00062366587,0.00041328656,0.00030386666,0.00043011978,0.0005120148,0.0004139488,0.0003225773,0.0004624208,0.0022459165],"category_scores_gemma":[0.000726256,0.00023144222,0.0005756302,0.00042677444,0.00027193,0.00028877737,0.00043700665,0.0005649977,0.00022647301],"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":[0.0038953763,0.0023451364,0.035722315,0.00067503256,0.00017436185,0.0008746903,0.0038830512,0.0005798353,0.9349043,0.00030274288,0.00038015092,0.016263017],"study_design_scores_gemma":[0.00011365465,0.03981295,0.41217318,0.000116239426,0.0004372458,0.0012441069,0.008124414,0.0025677013,0.5282878,0.00022888804,0.00676613,0.00012769668],"about_ca_topic_score_codex":0.0024188198,"about_ca_topic_score_gemma":0.0054107094,"teacher_disagreement_score":0.0024188198,"about_ca_system_score_codex":0.00017710919,"about_ca_system_score_gemma":0.00018262918,"threshold_uncertainty_score":0.0075132847},"labels":[],"label_agreement":null},{"id":"W3002235572","doi":"10.5539/jfr.v9n1p57","title":"GC-MS and HPLC-ESI-MS-MS Characterization of Sanchezia oblonga (Acanthaceae) Extracts","year":2020,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Natural product bioactivities and synthesis","field":"Biochemistry, Genetics and Molecular Biology","cited_by":1,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"Conselho Nacional de Desenvolvimento Científico e Tecnológico; Fundação de Amparo à Pesquisa do Estado de São Paulo","keywords":"Acanthaceae; Glycoside; Glyceride; Botany; Biology; Sorghum; Flavonols; Chemistry; Flavonoid; Fatty acid; Organic chemistry","score_opus":0.04978778668501866,"score_gpt":0.30937560711621837,"score_spread":0.2595878204311997,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3002235572","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":[0.9889021,0.0025720773,0.0023971274,0.000060681858,0.000029409444,0.00010384567,0.0028562234,0.00013260193,0.00294593],"genre_scores_gemma":[0.9790967,0.002165803,0.009546179,0.00019385593,0.00004021167,0.00017538143,0.0038349542,0.00006549964,0.004881271],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999033,0.0000058141095,0.000007693905,0.000029997407,0.000036125926,0.000017010652],"domain_scores_gemma":[0.99990284,0.000017241766,0.000025351854,0.000007017058,0.000033293727,0.000014193975],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00009577188,0.0005443077,0.00029022119,0.0010571188,0.0003193975,0.00020979927,0.00015799585,0.0001918011,0.0009999413],"category_scores_gemma":[0.0001519936,0.00011283503,0.0002434456,0.00066487014,0.00017386812,0.00014257018,0.00017689013,0.00025006323,0.0002824315],"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":[0.00012726813,0.00004705186,0.0034580652,0.00019634617,0.00003104083,0.00030277518,0.00012047091,0.00012997248,0.985449,0.000060412276,0.00009415817,0.009983523],"study_design_scores_gemma":[0.00007038609,0.00085390505,0.45449698,0.00007678607,0.00022951723,0.002233627,0.00054717506,0.003940735,0.5115251,0.00016463609,0.025788615,0.000072552335],"about_ca_topic_score_codex":0.0042443476,"about_ca_topic_score_gemma":0.009341732,"teacher_disagreement_score":0.0042443476,"about_ca_system_score_codex":0.00021276275,"about_ca_system_score_gemma":0.00030846713,"threshold_uncertainty_score":0.008439302},"labels":[],"label_agreement":null},{"id":"W3006508038","doi":"10.5539/jfr.v9n2p1","title":"Evaluation of a Real Time PCR Assay Method for the Detection of Genetically Modified Organisms in Food Products","year":2020,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Genetically Modified Organisms Research","field":"Agricultural and Biological Sciences","cited_by":3,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"Vlaamse regering; KU Leuven; Fonds Wetenschappelijk Onderzoek","keywords":"Repeatability; Genetically modified organism; Food products; Biology; Food science; Real-time polymerase chain reaction; Genetically modified maize; Reproducibility; Biotechnology; Chromatography; Chemistry; Gene; Genetically modified crops; Genetics; Transgene","score_opus":0.22850647989359074,"score_gpt":0.38045250808295444,"score_spread":0.1519460281893637,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3006508038","genre_codex":"empirical","genre_gemma":"methods","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"methods","genre_consensus":null,"domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.66681004,0.004030593,0.3236979,0.00017609567,0.00031288373,0.00092544674,0.00087056245,0.00045705892,0.0027195064],"genre_scores_gemma":[0.55258065,0.0018306634,0.43954358,0.00020377224,0.00007633622,0.0012939175,0.0013785587,0.000068566755,0.0030238375],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99192107,0.002969976,0.000429033,0.0016634512,0.0027698935,0.00024654754],"domain_scores_gemma":[0.997027,0.0013307694,0.00063449837,0.00024967315,0.00067696994,0.00008110534],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0035286106,0.0010195422,0.0006613674,0.001151382,0.00024775436,0.00081509916,0.0009379703,0.0009657687,0.0005942958],"category_scores_gemma":[0.004054068,0.00044641452,0.00054295245,0.0007520542,0.00097483624,0.00045771146,0.0004572194,0.0007551012,0.00059295405],"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":[0.0001654705,0.0001302606,0.0045261076,0.00012634396,0.000028032222,0.000076068645,0.00018612335,0.00028427827,0.98637694,0.00008811528,0.00003298146,0.007979395],"study_design_scores_gemma":[0.000040719744,0.0038474083,0.036105894,0.00010219804,0.00022586285,0.001413409,0.00045056318,0.009108747,0.9444027,0.00024908994,0.003971174,0.00008221082],"about_ca_topic_score_codex":0.00049256533,"about_ca_topic_score_gemma":0.000965881,"teacher_disagreement_score":0.0035286106,"about_ca_system_score_codex":0.00035775694,"about_ca_system_score_gemma":0.0005357849,"threshold_uncertainty_score":0.01866132},"labels":[],"label_agreement":null},{"id":"W3008622210","doi":"10.5539/jfr.v9n2p7","title":"Quantitative Descriptive Analysis and Acceptance Testing of Yogurt with no Added Sugar","year":2020,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Sensory Analysis and Statistical Methods","field":"Agricultural and Biological Sciences","cited_by":4,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"Conselho Nacional de Desenvolvimento Científico e Tecnológico","keywords":"Sucralose; Aroma; Food science; Quantitative Descriptive Analysis; Chemistry; Flavor; Mathematics","score_opus":0.3519422418656727,"score_gpt":0.40323750390864005,"score_spread":0.05129526204296736,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3008622210","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":[0.9892238,0.0001913055,0.0049584755,0.000055135508,0.000038442035,0.00058862806,0.0017000814,0.00004283222,0.0032013592],"genre_scores_gemma":[0.9903674,0.00014185232,0.0055636354,0.00004997744,0.000022941995,0.0011314794,0.0011524057,0.000015097257,0.0015551707],"study_design_codex":"observational","study_design_gemma":"observational","domain_scores_codex":[0.9965102,0.0008413271,0.00031181402,0.00037810396,0.0017782976,0.00018023499],"domain_scores_gemma":[0.99086434,0.0040323753,0.001378595,0.00036956303,0.0031797362,0.00017549614],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0038718306,0.0004341094,0.0005373652,0.0013311191,0.00032975167,0.0006814786,0.00037363742,0.00026476692,0.0025866602],"category_scores_gemma":[0.0069387434,0.00010204361,0.0006724102,0.0014878298,0.0005841943,0.00033524848,0.00041759314,0.0005150786,0.00025969275],"study_design_candidate":"observational","study_design_consensus":"observational","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.005395072,0.0026751491,0.5555433,0.0038070574,0.0008264487,0.0011827318,0.028433783,0.002529587,0.17350025,0.0022497764,0.0039278953,0.2199289],"study_design_scores_gemma":[0.00003424692,0.006064108,0.9416931,0.00016304888,0.00016449264,0.00043128425,0.018462008,0.005497141,0.020129196,0.0009104285,0.0063343765,0.00011653234],"about_ca_topic_score_codex":0.0008851274,"about_ca_topic_score_gemma":0.0011028653,"teacher_disagreement_score":0.0038718306,"about_ca_system_score_codex":0.00034705704,"about_ca_system_score_gemma":0.00028672937,"threshold_uncertainty_score":0.0204764},"labels":[],"label_agreement":null},{"id":"W3009105836","doi":"10.5539/jfr.v9n2p30","title":"Protease Activity and Gel-forming Ability of Ginger Rhizome Juice","year":2020,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Ginger and Zingiberaceae research","field":"Pharmacology, Toxicology and Pharmaceutics","cited_by":0,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Rhizome; Protease; Chemistry; Food science; Polyacrylamide gel electrophoresis; Enzyme; Fruit juice; Neutral protease; Gel electrophoresis; Sodium Caseinate; Biochemistry; Chromatography; Biology; Botany","score_opus":0.42349355410533224,"score_gpt":0.5488914222367683,"score_spread":0.1253978681314361,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3009105836","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":[0.9915284,0.0058212522,0.0013276676,0.000046158697,0.000015352409,0.00003273298,0.00038698656,0.000024974355,0.00081652834],"genre_scores_gemma":[0.9920642,0.0019206973,0.0030874494,0.000054965752,0.000019740377,0.000035744626,0.0013542229,0.000012453294,0.0014505901],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998031,0.000038998714,0.000020016892,0.00004368207,0.00004936679,0.00004487633],"domain_scores_gemma":[0.9997892,0.000052842173,0.00005980766,0.000011926095,0.00005028166,0.00003593749],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00026727226,0.0005963629,0.00036696528,0.00043200876,0.00014993416,0.00030812,0.000115168696,0.00028311386,0.0009693875],"category_scores_gemma":[0.00046410796,0.000120166034,0.00040306462,0.00024933188,0.0001693363,0.00040641904,0.00017965297,0.00057232945,0.00019134498],"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":[0.000106012085,0.000021247455,0.0006594595,0.00005816161,0.000012140669,0.000042837903,0.000035486883,0.000015929247,0.9982431,0.00001014211,0.0000068210943,0.00078874564],"study_design_scores_gemma":[0.000017518016,0.0008933115,0.07657187,0.000032677974,0.00008263755,0.00062422286,0.00013087827,0.0006536,0.9197451,0.0000503772,0.0011787744,0.000019002648],"about_ca_topic_score_codex":0.0005843018,"about_ca_topic_score_gemma":0.00061701535,"teacher_disagreement_score":0.0009693875,"about_ca_system_score_codex":0.00012334094,"about_ca_system_score_gemma":0.0001474572,"threshold_uncertainty_score":0.00324291},"labels":[],"label_agreement":null},{"id":"W3009633768","doi":"10.5539/jfr.v9n2p20","title":"Antioxidant and Glucose Lowering Effects of Hydroethanolic Extract of Baillonella toxisperma Pulp","year":2020,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Phytochemicals and Antioxidant Activities","field":"Medicine","cited_by":8,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Chemistry; ABTS; Antioxidant; DPPH; Gallic acid; Catechin; Biochemistry; Oxidative stress; Polyphenol; Food science; Pharmacology; Medicine","score_opus":0.054273706651831996,"score_gpt":0.340264235513335,"score_spread":0.285990528861503,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3009633768","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":[0.9903735,0.006328954,0.000778459,0.0001513885,0.000037161317,0.00002810723,0.00046733496,0.000047997582,0.0017871318],"genre_scores_gemma":[0.99308443,0.00189283,0.001568475,0.00017618467,0.000028884555,0.000016932423,0.0006354675,0.000013186533,0.0025836339],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99996364,0.0000057922884,0.0000042466695,0.0000076171027,0.000010635579,0.00000801321],"domain_scores_gemma":[0.99993336,0.000010483052,0.000017297136,0.000004409039,0.000015538952,0.000018924966],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00008589124,0.00049594307,0.00036096305,0.0005276846,0.0001978785,0.00020932071,0.000110107525,0.00023527555,0.0009846434],"category_scores_gemma":[0.00009995881,0.00010361839,0.0003035806,0.00027404886,0.000121016856,0.00024399959,0.00016969076,0.00037052433,0.00013219644],"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":[0.00037449456,0.00010665279,0.00031201096,0.00017904914,0.000013469497,0.00016148892,0.000022017737,0.0000621404,0.99591076,0.000025540561,0.000058200636,0.0027742742],"study_design_scores_gemma":[0.000080499565,0.0025436818,0.03758946,0.000071225884,0.00019134286,0.00077777583,0.00008365196,0.00054787437,0.95419014,0.000116705494,0.0037851334,0.000022512388],"about_ca_topic_score_codex":0.000886602,"about_ca_topic_score_gemma":0.0013652509,"teacher_disagreement_score":0.0009846434,"about_ca_system_score_codex":0.00012305641,"about_ca_system_score_gemma":0.00014586966,"threshold_uncertainty_score":0.0032939315},"labels":[],"label_agreement":null},{"id":"W3011683951","doi":"10.5539/jfr.v9n2p36","title":"Evaluation of Five Essential Oils by Gas Chromatography-Mass Spectrometry and their Effect on Fungal Growth Inhibition and Sensory Acceptability of Soymilk","year":2020,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Essential Oils and Antimicrobial Activity","field":"Agricultural and Biological Sciences","cited_by":2,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"Jomo Kenyatta University of Agriculture and Technology; Organization for Women in Science for the Developing World; Chinese Academy of Agricultural Sciences; Styrelsen för Internationellt Utvecklingssamarbete","keywords":"Eucalyptol; Essential oil; Mentha arvensis; Chemistry; Menthol; Eugenol; Food science; Citronellal; Limonene; Menthone; Eucalyptus oil; Preservative; Gas chromatography–mass spectrometry; Chromatography; Mass spectrometry; Biology","score_opus":0.041823317144249396,"score_gpt":0.30005605752664616,"score_spread":0.25823274038239674,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3011683951","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":[0.993985,0.0024074975,0.0015979256,0.000052331183,0.00002390893,0.00005230589,0.00089352776,0.0000255804,0.00096194155],"genre_scores_gemma":[0.99248177,0.0015033821,0.0038769208,0.00007413534,0.000008027896,0.000054286083,0.0008572649,0.000015842268,0.001128404],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9995115,0.000063933825,0.000045788285,0.000075201104,0.0002370205,0.00006661496],"domain_scores_gemma":[0.99950445,0.00008501293,0.00010435589,0.0000138743535,0.00023577955,0.000056465906],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00025011163,0.000592079,0.00033622584,0.000806869,0.00021344039,0.00030200183,0.00019770782,0.00033605582,0.0010289517],"category_scores_gemma":[0.0005418385,0.00013892805,0.00059102324,0.0005698639,0.00022841954,0.0002996949,0.00037779417,0.00042212062,0.00014227277],"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":[0.00057049503,0.000094771574,0.0023945265,0.00018443698,0.000028487439,0.00007199789,0.000066131826,0.00009287562,0.99143195,0.000020853007,0.00003302348,0.005010427],"study_design_scores_gemma":[0.000015557873,0.0019671693,0.03750013,0.000047278027,0.00012959166,0.00022376595,0.0002742341,0.00075653614,0.95768213,0.00003332496,0.0013459899,0.000024387571],"about_ca_topic_score_codex":0.0017615007,"about_ca_topic_score_gemma":0.0025300654,"teacher_disagreement_score":0.0017615007,"about_ca_system_score_codex":0.00021101198,"about_ca_system_score_gemma":0.00028098142,"threshold_uncertainty_score":0.0035024881},"labels":[],"label_agreement":null},{"id":"W3013356539","doi":"10.5539/jfr.v9n3p1","title":"Dietary Intake Patterns and Nutritional Status of Food Secure and Insecure Women Garment Factory Workers in Bangladesh","year":2020,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Obesity, Physical Activity, Diet","field":"Medicine","cited_by":1,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Waist; Anthropometry; Medicine; Body mass index; Circumference; Environmental health; Obesity; Factory (object-oriented programming); Demography; Internal medicine; Mathematics","score_opus":0.076475298638253,"score_gpt":0.33667270936403293,"score_spread":0.26019741072577995,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3013356539","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":[0.9994603,0.00010379864,0.000008570479,0.00003034575,0.0000015116315,0.0000029759474,0.00011560916,4.3148432e-7,0.00027649084],"genre_scores_gemma":[0.9993944,0.0001666171,0.000022813256,0.000023302975,0.0000018725224,0.000005860929,0.00009182588,4.2100083e-7,0.0002928885],"study_design_codex":"observational","study_design_gemma":"observational","domain_scores_codex":[0.99984133,0.000030269288,0.000025915597,0.00003215893,0.000033941724,0.000036321137],"domain_scores_gemma":[0.9997503,0.000025641422,0.00011222552,0.000011099841,0.000026636457,0.00007413488],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00023960164,0.00023331531,0.00024275256,0.0005876253,0.0004718647,0.00039367165,0.00013789083,0.00032230988,0.0023447347],"category_scores_gemma":[0.00057992176,0.00025208262,0.0001689051,0.0006714333,0.00026597225,0.00024072961,0.00030883172,0.0002506662,0.00035208787],"study_design_candidate":"observational","study_design_consensus":"observational","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00008120542,0.000051441573,0.99681705,0.000017975013,0.000020571164,0.00017337078,0.0007502857,0.000013233456,0.00072382815,0.00001687669,0.00005930315,0.0012749087],"study_design_scores_gemma":[0.0000041338308,0.00009988676,0.99814034,0.0000119648885,0.0000074494305,0.00016611548,0.0013373268,0.000023775923,0.00002919918,0.000011360228,0.0001649377,0.00000354525],"about_ca_topic_score_codex":0.013656463,"about_ca_topic_score_gemma":0.022794494,"teacher_disagreement_score":0.013656463,"about_ca_system_score_codex":0.00023904532,"about_ca_system_score_gemma":0.00015825202,"threshold_uncertainty_score":0.027153969},"labels":[],"label_agreement":null},{"id":"W3013643371","doi":"10.5539/jfr.v9n2p48","title":"Impact of Growing Area and Technological Aspects on Lebanese Olive Oil: Characterization by Unsupervised Methods","year":2020,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Edible Oils Quality and Analysis","field":"Chemistry","cited_by":3,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"Université Libanaise","keywords":"Oleic acid; Linoleic acid; Palmitic acid; Fatty acid; Palmitoleic acid; Food science; Linolenic acid; Altitude (triangle); Olive oil; Chemistry; Degree of unsaturation; Peroxide value; Botany; Biology; Environmental science; Mathematics; Biochemistry; Chromatography","score_opus":0.15649242057236576,"score_gpt":0.4373500998022291,"score_spread":0.2808576792298634,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3013643371","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":[0.9872459,0.00044927688,0.011604996,0.000016306114,0.0000033727868,0.000019152763,0.00016143286,0.000049905848,0.00044953809],"genre_scores_gemma":[0.9808638,0.0005817361,0.01734038,0.000016227592,0.000007669262,0.000042572712,0.0005848704,0.000035758785,0.00052683085],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.99970955,0.000063805055,0.00001798999,0.000094526265,0.0000831575,0.000030971853],"domain_scores_gemma":[0.99965894,0.00013182263,0.00008683264,0.000029360357,0.00007244809,0.000020607004],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00039328248,0.0002960559,0.00025161417,0.00072618714,0.00019345705,0.00057093054,0.00013798277,0.00015822666,0.00033833488],"category_scores_gemma":[0.00063634163,0.000072345974,0.00021365234,0.0006118087,0.00022497468,0.00017919159,0.00030442575,0.0001465162,0.00014289642],"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":[0.00013590865,0.000070409435,0.027540114,0.000090209585,0.000040302537,0.0001271258,0.00015613285,0.0011625764,0.93951225,0.00007015995,0.000028822431,0.031066112],"study_design_scores_gemma":[0.000011403362,0.0003862451,0.37430575,0.000021152531,0.000110630914,0.0005330757,0.0004257636,0.018985927,0.6024521,0.00020482029,0.0025211975,0.000042010863],"about_ca_topic_score_codex":0.0020973454,"about_ca_topic_score_gemma":0.004562097,"teacher_disagreement_score":0.0020973454,"about_ca_system_score_codex":0.0001714363,"about_ca_system_score_gemma":0.0002675606,"threshold_uncertainty_score":0.0041702986},"labels":[],"label_agreement":null},{"id":"W3017174052","doi":"10.5539/jfr.v9n3p9","title":"Use of Collective Expertise as a Tool to Reinforce Food Safety Management in Africa","year":2020,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Agriculture and Rural Development Research","field":"Agricultural and Biological Sciences","cited_by":1,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"Erasmus+; Fundação para a Ciência e a Tecnologia; European Commission","keywords":"Corporate governance; Erasmus+; Democracy; Food safety; Political science; Work (physics); Capacity building; Economic growth; Public relations; Business; Engineering; Economics; Medicine; Politics","score_opus":0.14867839727715837,"score_gpt":0.3161438901347025,"score_spread":0.16746549285754414,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3017174052","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":[0.8673103,0.0010499574,0.036500286,0.008174266,0.00015248936,0.000809987,0.0000455503,0.000089004556,0.08586805],"genre_scores_gemma":[0.9867421,0.00019682218,0.009933995,0.00017646425,0.000018629233,0.0001621834,0.0000104328155,0.000008912808,0.0027504696],"study_design_codex":"design_other","study_design_gemma":"qualitative","domain_scores_codex":[0.99078476,0.007297298,0.000107433836,0.0003938538,0.0005881022,0.00082848466],"domain_scores_gemma":[0.98621225,0.010184071,0.0008667926,0.0006890375,0.0007786992,0.0012690778],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.015417072,0.0005549539,0.0003199412,0.0023362583,0.0050320295,0.0034882163,0.0010292389,0.0013082274,0.004309938],"category_scores_gemma":[0.012995575,0.00020835498,0.00034959038,0.0008654395,0.0031432423,0.0027065342,0.008379685,0.00089908653,0.0002954412],"study_design_candidate":"qualitative","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":[0.00043274183,0.0020429085,0.04434083,0.0020143422,0.00014450247,0.0031932872,0.27943733,0.006268685,0.011264621,0.076434195,0.007940761,0.56648576],"study_design_scores_gemma":[0.00035761035,0.0038714001,0.077579625,0.003388628,0.0003106241,0.001442919,0.46585557,0.019377217,0.019448549,0.101044655,0.30711526,0.00020789212],"about_ca_topic_score_codex":0.0020505914,"about_ca_topic_score_gemma":0.0038465958,"teacher_disagreement_score":0.015417072,"about_ca_system_score_codex":0.0032613315,"about_ca_system_score_gemma":0.004069593,"threshold_uncertainty_score":0.08153421},"labels":[],"label_agreement":null},{"id":"W3024178387","doi":"10.5539/jfr.v9n3p19","title":"Exploring Home-use Test to Assess Urban Consumers’ Acceptance and Likelihood to Purchase Naturally Fortified Instant Whole Meal Sorghum-maize Flour Blends in Eldoret, Kenya","year":2020,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Child Nutrition and Water Access","field":"Nursing","cited_by":1,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"United States Agency for International Development","keywords":"Food science; Fortification; Aroma; Meal; Instant; Sorghum; Micronutrient; Mathematics; Biology; Medicine; Agronomy","score_opus":0.2584278981790341,"score_gpt":0.3716927856568675,"score_spread":0.11326488747783336,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3024178387","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":[0.999616,0.0000061395453,0.00001966527,0.000006838245,6.394924e-7,0.000013436704,0.000042010106,6.907706e-7,0.0002945379],"genre_scores_gemma":[0.9988218,0.000021567212,0.00020338838,0.00002001289,7.533319e-7,0.000025435227,0.00008402118,6.662392e-7,0.00082236587],"study_design_codex":"observational","study_design_gemma":"observational","domain_scores_codex":[0.9998191,0.000043602275,0.00001409736,0.000023604176,0.000052123018,0.000047569698],"domain_scores_gemma":[0.99965453,0.000071266775,0.0001300514,0.000012962119,0.00006207599,0.00006910615],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00037576354,0.00020777887,0.0001525967,0.00022863351,0.0005244384,0.00036887685,0.00017784313,0.00027704847,0.00300912],"category_scores_gemma":[0.000669959,0.00018930309,0.00024939343,0.0002220754,0.00018961451,0.0002427549,0.00024134414,0.0003240547,0.00036638117],"study_design_candidate":"observational","study_design_consensus":"observational","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00039178028,0.0013524226,0.9810135,0.00003779518,0.000030271141,0.00033084376,0.0029753342,0.00004301084,0.008312519,0.000036390767,0.00017042164,0.0053058066],"study_design_scores_gemma":[0.00000867329,0.0015114944,0.9922328,0.0000058266323,0.000012085481,0.0001735934,0.004669154,0.00019100336,0.0008857507,0.000011764319,0.00029126368,0.0000067131887],"about_ca_topic_score_codex":0.0069270395,"about_ca_topic_score_gemma":0.019896246,"teacher_disagreement_score":0.0069270395,"about_ca_system_score_codex":0.00021979155,"about_ca_system_score_gemma":0.00013784155,"threshold_uncertainty_score":0.013773441},"labels":[],"label_agreement":null},{"id":"W3025066736","doi":"10.5539/jfr.v9n3p39","title":"Styrene Monomer Migration from Expanded Polystyrene Into Food Acids and Ethanol","year":2020,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Microplastics and Plastic Pollution","field":"Environmental Science","cited_by":7,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"National Institute of Food and Agriculture; Clemson University; U.S. Department of Agriculture","keywords":"Styrene; Citric acid; Polystyrene; Chemistry; Ethanol; Tartaric acid; Monomer; Acetic acid; Malic acid; Expanded polystyrene; Copolymer; Nuclear chemistry; Food science; Biochemistry; Organic chemistry; Polymer; Materials science","score_opus":0.05553085651183943,"score_gpt":0.29353526334633606,"score_spread":0.23800440683449664,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3025066736","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":[0.99815243,0.00020762646,0.00080136926,0.000014690865,0.000007555916,0.000010876929,0.00013442808,0.000012461509,0.0006584109],"genre_scores_gemma":[0.98830986,0.0007207822,0.003893078,0.000036296664,0.000011260772,0.000045831806,0.0008829415,0.000023665023,0.0060762204],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999125,0.000014173876,0.0000062429353,0.000018154582,0.000028876952,0.000020135227],"domain_scores_gemma":[0.999869,0.00003511939,0.00003075869,0.000007923123,0.000032778913,0.000024396466],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000107694475,0.00035140727,0.00013845792,0.00021613193,0.00011885119,0.000177267,0.000102127524,0.0001485814,0.0011957854],"category_scores_gemma":[0.00013905343,0.00012667445,0.00016772709,0.00017748044,0.00012911296,0.00016589477,0.00015879028,0.00026215758,0.00025023113],"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":[0.00003802566,0.000004724489,0.00028086736,0.000010043619,0.0000014723422,0.000017929942,0.000022132901,0.00002531606,0.999014,0.0000060777143,0.0000045132065,0.0005749492],"study_design_scores_gemma":[0.00000263003,0.00019907794,0.0077640708,0.0000068108707,0.0000060383345,0.000039665014,0.00004993541,0.0002540572,0.99127907,0.000007756481,0.00038761552,0.0000033368322],"about_ca_topic_score_codex":0.001242428,"about_ca_topic_score_gemma":0.0020320767,"teacher_disagreement_score":0.001242428,"about_ca_system_score_codex":0.00016268583,"about_ca_system_score_gemma":0.0001920194,"threshold_uncertainty_score":0.004000306},"labels":[],"label_agreement":null},{"id":"W3025433312","doi":"10.5539/jfr.v9n3p53","title":"Proximate Composition and Mineral Contents of Farmed and Wild Fish in Kenya","year":2020,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Fish Biology and Ecology Studies","field":"Agricultural and Biological Sciences","cited_by":8,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"Jomo Kenyatta University of Agriculture and Technology","keywords":"Nile tilapia; Clarias gariepinus; Fish farming; Proximate; Catfish; Animal science; Fishery; Tilapia; Oreochromis; Biology; Fish <Actinopterygii>; Aquaculture; Food science","score_opus":0.10871729941798154,"score_gpt":0.3075091479506853,"score_spread":0.19879184853270376,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3025433312","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":[0.99908507,0.00016167025,0.00003065194,0.000013956312,0.0000016252714,0.000005792412,0.00020956372,9.831762e-7,0.0004905326],"genre_scores_gemma":[0.9968124,0.00040812627,0.00042399945,0.000051693816,0.0000021888256,0.000014082443,0.00036509562,0.0000023098662,0.0019200705],"study_design_codex":"observational","study_design_gemma":"observational","domain_scores_codex":[0.9998971,0.000008559144,0.000011678763,0.0000332996,0.000032106294,0.000017277089],"domain_scores_gemma":[0.9998977,0.000010556063,0.0000369876,0.000004242168,0.000032349733,0.000018202003],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00013074935,0.00026254452,0.00019280352,0.0009145186,0.00066806504,0.0003087976,0.00014540847,0.00024250042,0.0017201533],"category_scores_gemma":[0.00022019888,0.00024551107,0.00013835788,0.0006481978,0.00041116728,0.0002605511,0.00026763589,0.00014507152,0.00031868546],"study_design_candidate":"observational","study_design_consensus":"observational","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0010492915,0.00017828446,0.7539457,0.0003491003,0.00009797237,0.0018244763,0.0029680175,0.00017697262,0.22005591,0.00018807367,0.0003029493,0.01886316],"study_design_scores_gemma":[0.00000974495,0.000278917,0.9931276,0.000020563197,0.000021408314,0.0004377932,0.0016473557,0.00008030136,0.0028703911,0.00003316031,0.0014622215,0.000010513607],"about_ca_topic_score_codex":0.029923117,"about_ca_topic_score_gemma":0.119886376,"teacher_disagreement_score":0.029923117,"about_ca_system_score_codex":0.0006611537,"about_ca_system_score_gemma":0.00041049015,"threshold_uncertainty_score":0.059497893},"labels":[],"label_agreement":null},{"id":"W3034241391","doi":"10.5539/jfr.v9n4p10","title":"Developing a Software Tool to Estimate Food Transportation Carbon Emissions","year":2020,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Vehicle emissions and performance","field":"Engineering","cited_by":0,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Sustainability; Sustainable transport; Transport engineering; Production (economics); Business; Environmental science; Environmental economics; Engineering; Economics; Ecology","score_opus":0.08917537226567646,"score_gpt":0.36069532468023185,"score_spread":0.2715199524145554,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3034241391","genre_codex":"methods","genre_gemma":"software","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"software","genre_consensus":null,"domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.009328682,0.000054924392,0.8456635,0.000104230465,0.00006789311,0.000385891,0.00353613,0.13594817,0.004910648],"genre_scores_gemma":[0.062902175,0.00021082482,0.9086422,0.00014101496,0.000029098552,0.0016381375,0.009601988,0.009034705,0.0077999164],"study_design_codex":"design_other","study_design_gemma":"simulation_or_modeling","domain_scores_codex":[0.9992995,0.0000801308,0.000099717254,0.00015885627,0.0003099382,0.000051824427],"domain_scores_gemma":[0.99754375,0.0013483494,0.00015571687,0.0001750034,0.0007051662,0.000072020914],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0015711923,0.0020863833,0.00096913084,0.0022451463,0.00065170036,0.0015989701,0.0024868823,0.0009677721,0.015012358],"category_scores_gemma":[0.0050513637,0.0011756753,0.0016502591,0.0015193202,0.000371186,0.0015647344,0.0012186901,0.0014340469,0.006607817],"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":[0.0005668235,0.0007484248,0.012915752,0.0014525969,0.0006186974,0.0011936434,0.0006876452,0.23160219,0.030431015,0.011213552,0.08899797,0.6195717],"study_design_scores_gemma":[0.00023699076,0.00015408258,0.0028424151,0.00016983012,0.00013076467,0.0003172551,0.00013254087,0.9140234,0.028008655,0.005501602,0.04835456,0.00012784802],"about_ca_topic_score_codex":0.007300462,"about_ca_topic_score_gemma":0.004440183,"teacher_disagreement_score":0.015012358,"about_ca_system_score_codex":0.00069022964,"about_ca_system_score_gemma":0.001525225,"threshold_uncertainty_score":0.050221324},"labels":[],"label_agreement":null},{"id":"W3034512975","doi":"10.5539/jfr.v9n4p1","title":"Effects of Maturity on the Development of Oleic Acid and Linoleic Acid in the Four Peanut Market Types","year":2020,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Peanut Plant Research Studies","field":"Agricultural and Biological Sciences","cited_by":8,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"New Mexico State University; North Carolina State University; U.S. Department of Agriculture","keywords":"Oleic acid; Linoleic acid; Food science; Peanut oil; Cultivar; Maturity (psychological); Fatty acid; Chemistry; Biochemistry; Biology; Horticulture; Organic chemistry","score_opus":0.11426162606512717,"score_gpt":0.31002902523598097,"score_spread":0.19576739917085378,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3034512975","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":[0.9990086,0.00034123365,0.0001346747,0.000015895372,0.000004727835,0.000007874868,0.00011075302,0.000005891702,0.00037038105],"genre_scores_gemma":[0.99831885,0.000120148805,0.0002465712,0.000028855684,0.000002619013,0.0000114062195,0.00019308888,0.0000092319815,0.0010692792],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.9997589,0.000058584526,0.000021241598,0.00006853852,0.00003977107,0.000052948068],"domain_scores_gemma":[0.99895775,0.00025278944,0.00024098641,0.00005108778,0.0001594706,0.00033786774],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00032844333,0.00030388086,0.00022346324,0.00036523156,0.00014613572,0.0005538511,0.00014056358,0.00026585208,0.001622274],"category_scores_gemma":[0.00061407033,0.00022999675,0.0003455718,0.00019839975,0.00020936703,0.00035611136,0.00037258852,0.00081676064,0.00020083635],"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":[0.0038107971,0.00016076224,0.006090362,0.00003313378,0.000026194431,0.00009597246,0.00013516484,0.00005462435,0.9880465,0.00005671817,0.000016596405,0.00147321],"study_design_scores_gemma":[0.00006627105,0.0043251324,0.35121158,0.000020400807,0.00014200875,0.00020931567,0.0006093461,0.0008073875,0.6407562,0.0001235456,0.001690538,0.000038284543],"about_ca_topic_score_codex":0.001812651,"about_ca_topic_score_gemma":0.0023380327,"teacher_disagreement_score":0.001812651,"about_ca_system_score_codex":0.0005058366,"about_ca_system_score_gemma":0.00023434196,"threshold_uncertainty_score":0.005427003},"labels":[],"label_agreement":null},{"id":"W3040214612","doi":"10.5539/jfr.v9n4p30","title":"Identification of Aroma Compounds in Freeze-dried Strawberries and Raspberries by HS-SPME-GC-MS","year":2020,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Fermentation and Sensory Analysis","field":"Agricultural and Biological Sciences","cited_by":9,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Aroma; Blowing a raspberry; Chemistry; Chromatography; Solid-phase microextraction; Gas chromatography–mass spectrometry; Divinylbenzene; Extraction (chemistry); Wine; Gas chromatography; Terpene; Food science; Mass spectrometry; Organic chemistry","score_opus":0.09529668071440284,"score_gpt":0.3268376822795154,"score_spread":0.23154100156511254,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3040214612","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":[0.9789818,0.0027627787,0.016030319,0.000063503314,0.000034869798,0.000068075926,0.0008067323,0.00017598459,0.0010758718],"genre_scores_gemma":[0.9294912,0.0025535678,0.061518043,0.00020737029,0.00004032455,0.00011153094,0.0016006908,0.00007724794,0.0044000447],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998723,0.00001194448,0.000005585573,0.000047168225,0.000050651917,0.000012287165],"domain_scores_gemma":[0.9998815,0.000031906417,0.000020606716,0.000009130145,0.000044098593,0.000012669776],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00016973155,0.000355244,0.00029768728,0.00047339697,0.00024792308,0.00024631855,0.0001457216,0.00026177842,0.00075210014],"category_scores_gemma":[0.00027636942,0.00015286582,0.00019020465,0.00022219274,0.00020814172,0.00022945946,0.00013161346,0.0002208764,0.00024393886],"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":[0.000038028822,0.000009942099,0.0010868913,0.000038779202,0.0000106720945,0.0000369192,0.000020870411,0.000027098518,0.99550664,0.000010475534,0.000017197306,0.0031965703],"study_design_scores_gemma":[0.000011640045,0.00038792033,0.095004044,0.000023122519,0.000048346923,0.00073294487,0.00010776197,0.0022977712,0.89815533,0.000059965925,0.0031572336,0.000013862619],"about_ca_topic_score_codex":0.0016602555,"about_ca_topic_score_gemma":0.0043625687,"teacher_disagreement_score":0.0016602555,"about_ca_system_score_codex":0.00020574417,"about_ca_system_score_gemma":0.00019283182,"threshold_uncertainty_score":0.0033011436},"labels":[],"label_agreement":null},{"id":"W3041064167","doi":"10.5539/jfr.v9n4p41","title":"Antioxidant Activities in Sweet Potatoes Leaves Steamed with Spices","year":2020,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Phytochemicals and Antioxidant Activities","field":"Medicine","cited_by":5,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Pepper; Nutmeg; Chemistry; Gallic acid; Food science; Antioxidant; Quercetin; Biochemistry","score_opus":0.08560407633581062,"score_gpt":0.35611446872061464,"score_spread":0.270510392384804,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3041064167","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":[0.9969626,0.002096661,0.00033870628,0.00003776832,0.000010058683,0.000011180531,0.000120575176,0.000018587141,0.0004038888],"genre_scores_gemma":[0.99548006,0.0012484258,0.0010299641,0.000090004214,0.000013877151,0.000022398968,0.00051612884,0.000008860481,0.0015902475],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99991274,0.000019980462,0.000011570247,0.000020624624,0.000020841388,0.000014195685],"domain_scores_gemma":[0.999824,0.000045218032,0.000044565797,0.000015236996,0.00003560296,0.000035333578],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00017213688,0.0002928092,0.0003385383,0.00026825792,0.00006779068,0.0002049518,0.00009009575,0.00021542543,0.0008359429],"category_scores_gemma":[0.00022519573,0.00019534976,0.0003399926,0.00017019456,0.00011936525,0.00020208531,0.00016487557,0.00043108646,0.0001487081],"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":[0.000250814,0.000028825198,0.00034952414,0.00008319391,0.000014388764,0.00004248898,0.000030139428,0.000024249279,0.9982128,0.000008206528,0.000010346201,0.0009450229],"study_design_scores_gemma":[0.00003076542,0.0025702687,0.030537628,0.000031682193,0.0000659271,0.0002478363,0.000113905626,0.00049886724,0.96488655,0.000029669487,0.0009757538,0.000011169626],"about_ca_topic_score_codex":0.0003515552,"about_ca_topic_score_gemma":0.00042737206,"teacher_disagreement_score":0.0008359429,"about_ca_system_score_codex":0.00008374243,"about_ca_system_score_gemma":0.00006984805,"threshold_uncertainty_score":0.0027965307},"labels":[],"label_agreement":null},{"id":"W3041354878","doi":"10.5539/jfr.v9n4p50","title":"Physicochemical Properties and Antioxidant Activity of Mixed Oil of Safou (Dacryodes edulis (G. Don) H.J. Lam) from Several Trees","year":2020,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"African Botany and Ecology Studies","field":"Agricultural and Biological Sciences","cited_by":1,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"DPPH; Chemistry; Antioxidant; Food science; Peroxide value; Carotenoid; Acid value; Botany; Organic chemistry; Biochemistry; Biology","score_opus":0.11712622193170935,"score_gpt":0.2796741386662233,"score_spread":0.16254791673451396,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3041354878","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":[0.99818796,0.0010119088,0.00034832998,0.000022004846,0.000004323084,0.000003440778,0.00012692137,0.000006556987,0.000288572],"genre_scores_gemma":[0.9971716,0.00042672778,0.0007133943,0.00003148254,0.000004121073,0.000005364691,0.00032569826,0.0000046875775,0.0013169738],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99996305,0.000005324757,0.0000042735383,0.000008135794,0.000012562976,0.000006663974],"domain_scores_gemma":[0.9999187,0.000017159462,0.000021800928,0.000002941231,0.000024011411,0.000015429567],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00008200358,0.00021084827,0.00014085569,0.0005210648,0.00015385538,0.00015770325,0.00006294362,0.00013649097,0.00046611813],"category_scores_gemma":[0.00011839342,0.00007219869,0.00017202973,0.00022011051,0.00008756026,0.00015524832,0.00011406864,0.00021647738,0.00007377508],"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":[0.00015184956,0.000033005927,0.00349094,0.00008019251,0.000014670658,0.00010302797,0.00006206633,0.00007085906,0.9924068,0.000025320476,0.000025458614,0.0035358174],"study_design_scores_gemma":[0.000016374172,0.00104646,0.18528974,0.00003453346,0.00015957726,0.00063641596,0.00035534045,0.0013756927,0.8078659,0.00010134646,0.003087107,0.0000315325],"about_ca_topic_score_codex":0.000827054,"about_ca_topic_score_gemma":0.0020873016,"teacher_disagreement_score":0.000827054,"about_ca_system_score_codex":0.00008403033,"about_ca_system_score_gemma":0.00007112547,"threshold_uncertainty_score":0.0016444921},"labels":[],"label_agreement":null},{"id":"W3042928573","doi":"10.5539/jfr.v9n4p60","title":"Effect of Autranellacongolensis on Lipid Profile of Rats’ Brain with Experimentally Induced Alzheimer’s Disease","year":2020,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Alzheimer's disease research and treatments","field":"Medicine","cited_by":3,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Lipid profile; Endocrinology; Internal medicine; Membrane fluidity; Chemistry; Cholesterol; ATPase; Pharmacology; Biochemistry; Medicine; Membrane; Enzyme","score_opus":0.09993619683131129,"score_gpt":0.4035023516702667,"score_spread":0.30356615483895544,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3042928573","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":[0.9966654,0.001664884,0.00025351733,0.00013469032,0.000026124137,0.00002472992,0.00022790865,0.000052046584,0.0009506619],"genre_scores_gemma":[0.99508613,0.0014666885,0.00057506276,0.00013383145,0.000017388542,0.000026453241,0.00041053462,0.000011333008,0.0022724369],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999646,0.0000064494825,0.0000030750557,0.000008147096,0.000005910504,0.000011746529],"domain_scores_gemma":[0.99991333,0.000009324104,0.000019369805,0.000007939691,0.00001553661,0.0000346233],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000079417834,0.00044915226,0.00030756328,0.00046498782,0.00019179416,0.00019241327,0.00013068777,0.0002598503,0.0014058227],"category_scores_gemma":[0.00012607506,0.000108612134,0.00021048912,0.00013955247,0.00020567336,0.00024001936,0.0001853701,0.0005322714,0.00023000572],"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":[0.0039220178,0.0007043466,0.0014488216,0.00020627148,0.00005121578,0.00023099239,0.00009834343,0.00008036544,0.98600763,0.0000757604,0.00012746603,0.007046711],"study_design_scores_gemma":[0.00037303916,0.01809501,0.04997291,0.000078199155,0.00026704284,0.00064637593,0.00036512024,0.00073650246,0.92227465,0.00031478153,0.0068394137,0.000036917954],"about_ca_topic_score_codex":0.001087918,"about_ca_topic_score_gemma":0.0020498713,"teacher_disagreement_score":0.0014058227,"about_ca_system_score_codex":0.00013153454,"about_ca_system_score_gemma":0.00016058348,"threshold_uncertainty_score":0.0047029853},"labels":[],"label_agreement":null},{"id":"W3043700420","doi":"10.5539/jfr.v9n4p71","title":"Traditional Fermented Butter Smen/Dhan: Current Knowledge, Production and Consumption in Algeria","year":2020,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"African Botany and Ecology Studies","field":"Agricultural and Biological Sciences","cited_by":11,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"European Commission; Agence Nationale de la Recherche; Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria","keywords":"Food science; Raw material; Population; Aroma; Product (mathematics); Salting; Business; Consumption (sociology); Taste; Biology; Biotechnology; Agricultural science; Mathematics; Environmental health; Social science; Medicine; Ecology","score_opus":0.28030151296990763,"score_gpt":0.3560010890820477,"score_spread":0.07569957611214007,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3043700420","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":[0.86668277,0.12724735,0.00020455132,0.0015717477,0.000048215246,0.000008998344,0.000922406,0.000009636596,0.003304271],"genre_scores_gemma":[0.8859696,0.1116747,0.00047621367,0.00062226475,0.00008559083,0.000009611747,0.00044597697,0.0000046094583,0.00071144203],"study_design_codex":"observational","study_design_gemma":"observational","domain_scores_codex":[0.99967253,0.0000516454,0.0000666541,0.00008793325,0.00006559106,0.00005573882],"domain_scores_gemma":[0.99939334,0.0001677374,0.0002862022,0.000012928441,0.00009014001,0.00004967078],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0006349131,0.00032169622,0.0006032794,0.0015677037,0.00041515924,0.0012550373,0.00037434875,0.0005402294,0.0028144778],"category_scores_gemma":[0.0005923415,0.00031611486,0.00046470822,0.00342054,0.00080761476,0.00109323,0.00042256629,0.0003678851,0.00041535794],"study_design_candidate":"observational","study_design_consensus":"observational","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0005242237,0.00038545643,0.63025665,0.010801232,0.00055236684,0.0019112895,0.019632673,0.00032055457,0.0030368024,0.0010765563,0.0029592414,0.3285429],"study_design_scores_gemma":[0.000007977858,0.00026979498,0.9546469,0.0018522104,0.0002271637,0.0027548012,0.019665673,0.00024030804,0.00041515642,0.00032355302,0.01955747,0.000039087],"about_ca_topic_score_codex":0.02834637,"about_ca_topic_score_gemma":0.029376369,"teacher_disagreement_score":0.02834637,"about_ca_system_score_codex":0.0006577637,"about_ca_system_score_gemma":0.0008617982,"threshold_uncertainty_score":0.05636275},"labels":[],"label_agreement":null},{"id":"W3043961053","doi":"10.5539/jfr.v9n5p22","title":"Rapid Detection and Identification Systems for the Microbiological Assessment of Processed Soy Foods: A Review","year":2020,"lang":"en","type":"review","venue":"Journal of Food Research","topic":"Enterobacteriaceae and Cronobacter Research","field":"Biochemistry, Genetics and Molecular Biology","cited_by":0,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Identification (biology); Soy milk; Soy protein; Food science; Biochemical engineering; Biotechnology; Food processing; Food safety; Computer science; Environmental science; Chemistry; Engineering; Biology","score_opus":0.16403152262760054,"score_gpt":0.460018166690748,"score_spread":0.29598664406314745,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3043961053","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":[0.00014773846,0.9982444,0.0004251422,0.00012796017,0.00019259946,0.0000137876705,0.000032673204,0.000015884394,0.00079973554],"genre_scores_gemma":[0.00060906215,0.9976392,0.0008779717,0.000103052924,0.00009101478,0.000015680125,0.00006023465,0.0000030340225,0.00060075254],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.9996247,0.000045851248,0.00005413015,0.00007112601,0.00017093122,0.000033303677],"domain_scores_gemma":[0.99937516,0.00025991423,0.00010212875,0.000020370853,0.00019539679,0.000047041565],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00086509815,0.0015113206,0.0018330179,0.0044331653,0.00031293547,0.0010470215,0.001210755,0.0012163474,0.0036997786],"category_scores_gemma":[0.0010366337,0.0005630237,0.0007852958,0.0037510116,0.00049288163,0.002288573,0.00074318814,0.0016052511,0.0032216085],"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":[0.000055713102,0.00010423985,0.00017588589,0.029379627,0.00008950697,0.00014553723,0.000060997016,0.0003944975,0.006544989,0.0021845591,0.015876306,0.94498825],"study_design_scores_gemma":[0.000011894557,0.0001808999,0.00083691627,0.0035831556,0.00016623628,0.000799594,0.00007500326,0.00015505315,0.0019971214,0.0010463842,0.99110425,0.000043512093],"about_ca_topic_score_codex":0.001268118,"about_ca_topic_score_gemma":0.0015150195,"teacher_disagreement_score":0.0044331653,"about_ca_system_score_codex":0.0005669133,"about_ca_system_score_gemma":0.0012911821,"threshold_uncertainty_score":0.012377024},"labels":[],"label_agreement":null},{"id":"W3044149700","doi":"10.5539/jfr.v9n5p1","title":"Comparative Study of the Protective Effect of Cola anomala and Coffea arabica Against Induced Toxicity in Rats","year":2020,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Chemotherapy-induced organ toxicity mitigation","field":"Medicine","cited_by":4,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Anomala; Toxicity; Malondialdehyde; Creatinine; Catalase; Chemistry; Food science; Oxidative stress; Coffea arabica; Biology; Pharmacology; Biochemistry; Botany","score_opus":0.11191539608224388,"score_gpt":0.3917749072138568,"score_spread":0.27985951113161295,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3044149700","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":[0.9883931,0.007312142,0.0011404278,0.0002965443,0.00010056626,0.00005992882,0.0004932136,0.00008174598,0.0021222252],"genre_scores_gemma":[0.98816377,0.004842778,0.0021292907,0.00018574562,0.000049819653,0.00006614418,0.00041221417,0.000018411454,0.004131855],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99993455,0.000009903335,0.000005560568,0.000016371123,0.00001634164,0.00001717786],"domain_scores_gemma":[0.99984837,0.000019523377,0.000035999787,0.000011626698,0.000026361024,0.000058078964],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00013252269,0.0006967959,0.00046412167,0.0010041259,0.000309256,0.00021457346,0.00016783524,0.00039722066,0.0020792987],"category_scores_gemma":[0.0001773507,0.00017283174,0.00031396854,0.0003181172,0.0002423645,0.00032283794,0.00018721976,0.0006461959,0.00022108499],"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":[0.0030264086,0.0008591522,0.00064182666,0.00040741675,0.000057618345,0.00018986015,0.00009422425,0.00012718729,0.98147386,0.00013394342,0.0001429157,0.012845639],"study_design_scores_gemma":[0.00030868102,0.034233354,0.037648324,0.00014793202,0.0005022314,0.000997605,0.0005237438,0.0010330239,0.90846807,0.00038437906,0.015681745,0.00007092882],"about_ca_topic_score_codex":0.00085213786,"about_ca_topic_score_gemma":0.0012356443,"teacher_disagreement_score":0.0020792987,"about_ca_system_score_codex":0.0001231165,"about_ca_system_score_gemma":0.00019099393,"threshold_uncertainty_score":0.0069559813},"labels":[],"label_agreement":null},{"id":"W3045444247","doi":"10.5539/jfr.v9n5p14","title":"Efficacy of the Aqueous Extracts of Justicia Galeopsis Leaves on the Improvement of Hematological Parameters in Anemic Rats","year":2020,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Drug-Induced Hepatotoxicity and Protection","field":"Pharmacology, Toxicology and Pharmaceutics","cited_by":1,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Hematocrit; Hemoglobin; Anemia; Distilled water; Phenylhydrazine; Aqueous extract; Kidney; Medicine; Body weight; Spleen; Traditional medicine; Chemistry; Animal science; Pharmacology; Internal medicine; Biology; Chromatography","score_opus":0.4528737338675817,"score_gpt":0.4916278189743958,"score_spread":0.03875408510681411,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3045444247","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":[0.99669456,0.0017432437,0.00054024573,0.00007305266,0.000019558644,0.000040793268,0.00015385178,0.000031579133,0.00070305035],"genre_scores_gemma":[0.9937682,0.0020562857,0.0014111467,0.000095147865,0.000016491023,0.000041831834,0.00030902054,0.0000064297087,0.0022954792],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999552,0.00000841314,0.000004694977,0.000008725993,0.0000129463715,0.000010094391],"domain_scores_gemma":[0.9999075,0.0000121773555,0.000029367266,0.000009571818,0.000017638946,0.000023756947],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000115252085,0.000343613,0.00026736275,0.00034893342,0.00011853983,0.000118556105,0.00014299768,0.0002669748,0.0008510663],"category_scores_gemma":[0.000096325726,0.000113412025,0.00016831025,0.00011646957,0.00012694132,0.00014575441,0.00013115717,0.00037893344,0.00010575269],"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":[0.0009024829,0.0005532943,0.00061139197,0.0001550032,0.000018594732,0.000060819664,0.000026179201,0.00007700867,0.9924919,0.00003290918,0.00004342119,0.0050269314],"study_design_scores_gemma":[0.00035843896,0.030398991,0.056614846,0.000068873625,0.00018903118,0.00053099357,0.0001307201,0.00067551504,0.9051266,0.00013530362,0.0057475944,0.00002321101],"about_ca_topic_score_codex":0.00036931262,"about_ca_topic_score_gemma":0.00077045173,"teacher_disagreement_score":0.0008510663,"about_ca_system_score_codex":0.000073725925,"about_ca_system_score_gemma":0.00012706121,"threshold_uncertainty_score":0.0028470755},"labels":[],"label_agreement":null},{"id":"W3045749347","doi":"10.5539/jfr.v9n5p32","title":"Drivers and Solutions for Food Waste in the Restoration Sector: A Case Study","year":2020,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Food Waste Reduction and Sustainability","field":"Agricultural and Biological Sciences","cited_by":2,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Food waste; Work (physics); Business; Blame; Marketing; Food service; Operations management; Engineering; Waste management; Medicine","score_opus":0.2681866490631071,"score_gpt":0.3656080130223633,"score_spread":0.09742136395925621,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3045749347","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":[0.9954367,0.000162873,0.0006391618,0.00044804747,0.000009097321,0.0000958708,0.000051534626,0.000005129199,0.0031514938],"genre_scores_gemma":[0.9947461,0.00055495434,0.0015489192,0.00009643146,0.000007047561,0.00007861452,0.00004160459,0.000005369566,0.0029210618],"study_design_codex":"qualitative","study_design_gemma":"case_report","domain_scores_codex":[0.9986576,0.0007118868,0.000048580154,0.000089273875,0.00019453923,0.00029814857],"domain_scores_gemma":[0.9986765,0.00063983,0.0002270954,0.00006010472,0.00018248706,0.00021394089],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0019786789,0.0003602528,0.0002918822,0.0014406905,0.003474202,0.002526727,0.00085921865,0.0015959135,0.0035611147],"category_scores_gemma":[0.0020339438,0.00034867457,0.0005087361,0.0017187013,0.0014799915,0.0015034684,0.0019572042,0.00093318796,0.00036234403],"study_design_candidate":"case_report","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":[0.00085865805,0.005524391,0.31467643,0.002200198,0.0001235005,0.042357065,0.50175303,0.0034241225,0.009893731,0.024507197,0.004319655,0.09036205],"study_design_scores_gemma":[0.000022918843,0.0005023619,0.03580274,0.00022374558,0.00003208284,0.0019102908,0.93614227,0.0014615849,0.001793299,0.0009895674,0.021080552,0.000038695933],"about_ca_topic_score_codex":0.010338477,"about_ca_topic_score_gemma":0.02130632,"teacher_disagreement_score":0.010338477,"about_ca_system_score_codex":0.0026784725,"about_ca_system_score_gemma":0.0021168967,"threshold_uncertainty_score":0.020556629},"labels":[],"label_agreement":null},{"id":"W3045959213","doi":"10.5539/jfr.v9n5p42","title":"Impact of Industrial Revolutions on Food Machinery - An Overview","year":2020,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Food Industry and Aquatic Biology","field":"Agricultural and Biological Sciences","cited_by":28,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Mechatronics; Automation; Industrial Revolution; Manufacturing engineering; Big data; Industrial Internet; Internet of Things; Engineering; Robotics; Process (computing); Industry 4.0; Food industry; Artificial intelligence; Engineering management; Computer science; Mechanical engineering; Robot; Embedded system","score_opus":0.5432641768869664,"score_gpt":0.4345882952445131,"score_spread":0.10867588164245329,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3045959213","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":[0.013481234,0.8401833,0.0013917221,0.006696659,0.0015657868,0.00004444825,0.0006499439,0.00005256368,0.13593425],"genre_scores_gemma":[0.062232453,0.9256686,0.0006824449,0.0018316422,0.0012175697,0.000032463227,0.00046708548,0.000031103595,0.007836553],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.99918467,0.0001693126,0.00005949709,0.00010847875,0.00028808322,0.0001898529],"domain_scores_gemma":[0.99832815,0.00092814653,0.00024958333,0.00004127122,0.00034886267,0.00010399517],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0007740057,0.0008081599,0.0004219124,0.006104715,0.00085821183,0.0039050865,0.00045611477,0.0012850283,0.009866626],"category_scores_gemma":[0.0018964579,0.00029487445,0.0007261031,0.009525576,0.0009318122,0.00420227,0.0019103923,0.0015651247,0.0020621566],"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":[0.0002616964,0.00020117755,0.011028901,0.009406948,0.00016261617,0.00072174286,0.0013981167,0.0020948164,0.0007012772,0.15943663,0.05680984,0.7577762],"study_design_scores_gemma":[0.0000063131947,0.00012158394,0.022677781,0.0073677464,0.000080336475,0.00074131816,0.0017073699,0.00030997928,0.00049275503,0.015272661,0.9511778,0.00004441394],"about_ca_topic_score_codex":0.0039424044,"about_ca_topic_score_gemma":0.0033681488,"teacher_disagreement_score":0.009866626,"about_ca_system_score_codex":0.002530033,"about_ca_system_score_gemma":0.0017120308,"threshold_uncertainty_score":0.033007145},"labels":[],"label_agreement":null},{"id":"W3046642614","doi":"10.5539/jfr.v9n5p53","title":"Microencapsulation of Hibiscus sabdariffa (Roselle) Extracts by Spray Drying Using Maltodextrin and Gum Arabic as Carriers","year":2020,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Microencapsulation and Drying Processes","field":"Agricultural and Biological Sciences","cited_by":20,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Maltodextrin; Hibiscus sabdariffa; Spray drying; Gum arabic; Chemistry; Trolox; Gallic acid; Food science; Anthocyanin; Antioxidant; Nuclear chemistry; Chromatography; Antioxidant capacity; Organic chemistry","score_opus":0.12116181355701004,"score_gpt":0.3322897571157572,"score_spread":0.21112794355874714,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3046642614","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":[0.9917651,0.002414592,0.004695185,0.00003385353,0.00002032509,0.00004189724,0.00008199132,0.000059965256,0.0008870242],"genre_scores_gemma":[0.98523813,0.002497048,0.009741223,0.00003863774,0.00001551185,0.00004359256,0.00016630243,0.000024670371,0.002234856],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99992454,0.00000809563,0.0000073019023,0.00002097811,0.00002677653,0.000012241582],"domain_scores_gemma":[0.9999516,0.000007635849,0.000020394133,0.000005423532,0.000008361845,0.000006634621],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00011587988,0.00044753635,0.00028588538,0.00020475294,0.0000744366,0.00016637889,0.00014896654,0.00016898387,0.00040757156],"category_scores_gemma":[0.00007884171,0.00013724963,0.0003885362,0.000115440496,0.00010889712,0.00022939405,0.00020167511,0.0002923317,0.0001240801],"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":[0.000014459289,0.000006843437,0.000026228474,0.00003076739,0.0000032164876,0.000014652978,0.0000056439812,0.000029436276,0.99899167,0.000011889112,0.0000038625176,0.0008614457],"study_design_scores_gemma":[0.0000038871435,0.00020709656,0.001383853,0.0000042356414,0.000017776854,0.00006823695,0.0000070110523,0.000433101,0.9971566,0.000006496004,0.00070867693,0.0000029454009],"about_ca_topic_score_codex":0.00043147602,"about_ca_topic_score_gemma":0.0008099955,"teacher_disagreement_score":0.00044753635,"about_ca_system_score_codex":0.00011572221,"about_ca_system_score_gemma":0.00008670263,"threshold_uncertainty_score":0.0013634562},"labels":[],"label_agreement":null},{"id":"W3083795612","doi":"10.5539/jfr.v9n5p67","title":"Characterization of Pectin from Pulp and Peel of Ugandan Cooking Bananas at Different Stages of Ripening","year":2020,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Banana Cultivation and Research","field":"Agricultural and Biological Sciences","cited_by":23,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Ripening; Pectin; Banana peel; Food science; Chemistry; Pulp (tooth); Postharvest; Horticulture; Biology","score_opus":0.13423296082925257,"score_gpt":0.31922110547660887,"score_spread":0.1849881446473563,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3083795612","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":[0.9976165,0.0007514427,0.00050701754,0.000012693408,0.0000046556906,0.000015345204,0.00023226153,0.0000058986834,0.0008542896],"genre_scores_gemma":[0.9884907,0.0014122784,0.0034394972,0.000082916944,0.000007838684,0.000048940732,0.0016317352,0.00002311554,0.0048628794],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999473,0.0000055745395,0.0000038321728,0.000014029313,0.000016575294,0.0000126599325],"domain_scores_gemma":[0.99988186,0.000024700565,0.000020576717,0.0000076754695,0.00004102575,0.000024065042],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00010334249,0.00030092977,0.00018555453,0.00063867687,0.00020371599,0.00034268375,0.00010915381,0.00024598578,0.000835025],"category_scores_gemma":[0.00018729582,0.0001455304,0.00017755084,0.00041675183,0.00017349781,0.00029802806,0.00021666281,0.00046715344,0.000224687],"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":[0.00009320614,0.000019265255,0.0019343443,0.00007279519,0.00000856018,0.00022406486,0.0001075438,0.000037098784,0.9954072,0.000019942247,0.000010400183,0.002065668],"study_design_scores_gemma":[0.000013015342,0.0006426137,0.38640362,0.00007445231,0.0000612122,0.0013446768,0.0008807407,0.0007930148,0.6037504,0.00009992357,0.0059070983,0.000029269697],"about_ca_topic_score_codex":0.00053155655,"about_ca_topic_score_gemma":0.0012016682,"teacher_disagreement_score":0.000835025,"about_ca_system_score_codex":0.00007248898,"about_ca_system_score_gemma":0.000100885096,"threshold_uncertainty_score":0.0027934313},"labels":[],"label_agreement":null},{"id":"W3086138276","doi":"10.5539/jfr.v9n5p78","title":"Bioactive Compounds, Antioxidant Activities, and Health Beneficial Effects of Selected Commercial Berry Fruits: A Review","year":2020,"lang":"en","type":"review","venue":"Journal of Food Research","topic":"Phytochemicals and Antioxidant Activities","field":"Medicine","cited_by":26,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Flavonols; Antioxidant; Berry; Phytochemical; Health benefits; Food science; Traditional medicine; Chemistry; Medicine; Polyphenol; Biology; Botany; Biochemistry","score_opus":0.1358429682054944,"score_gpt":0.4452697386065379,"score_spread":0.3094267704010435,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3086138276","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":[0.00019570581,0.9992894,0.000050992625,0.00006983518,0.000053082375,0.0000032087407,0.000027003241,0.000003644579,0.00030710988],"genre_scores_gemma":[0.00082535006,0.99875283,0.000111919755,0.000051775285,0.000053227195,0.0000036069716,0.000031822416,6.2774404e-7,0.0001689237],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.99986005,0.00001965419,0.000033850945,0.00003365825,0.000041414965,0.0000114129925],"domain_scores_gemma":[0.9996928,0.00015677775,0.000057924462,0.000007143196,0.00006634609,0.000019038082],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0003233665,0.00087475096,0.0012836464,0.0033388329,0.00027786376,0.00081796595,0.0005832696,0.0006573319,0.0035325696],"category_scores_gemma":[0.00058301305,0.00024700127,0.00062324695,0.0029218546,0.00024892713,0.00092366803,0.00047629065,0.0007446276,0.00082777586],"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":[0.00015172643,0.00013517975,0.0005295243,0.09664997,0.00035202643,0.00031132987,0.0001310307,0.0002833361,0.0038511825,0.0013678181,0.015604765,0.8806321],"study_design_scores_gemma":[0.00003511548,0.00033704579,0.00576243,0.022786256,0.0013795766,0.0034633684,0.0002367312,0.00017582338,0.0018349668,0.0018912154,0.96204466,0.000052745356],"about_ca_topic_score_codex":0.001045107,"about_ca_topic_score_gemma":0.001874356,"teacher_disagreement_score":0.0035325696,"about_ca_system_score_codex":0.00032712927,"about_ca_system_score_gemma":0.000893052,"threshold_uncertainty_score":0.0118175745},"labels":[],"label_agreement":null},{"id":"W3088470684","doi":"10.5539/jfr.v9n5p113","title":"Nutritional Value of Raphia hookeri Fruit, Hematological Properties of Its Powder and Aqueous Extract in A Model of Aluminum Chloride Inducing Neurotoxicity by Using Rats","year":2020,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Cancer and biochemical research","field":"Biochemistry, Genetics and Molecular Biology","cited_by":3,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Chemistry; Neurotoxicity; Phytic acid; Chloride; Zinc; Potassium; Food science; Body weight; Dry matter; Animal science; Toxicity; Biology; Endocrinology; Organic chemistry","score_opus":0.14732379675918578,"score_gpt":0.358592706721038,"score_spread":0.2112689099618522,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3088470684","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":[0.99658906,0.0017818677,0.00048041862,0.0001643102,0.00001722049,0.000028088589,0.00028741598,0.000042161944,0.0006094007],"genre_scores_gemma":[0.9918556,0.0022250751,0.0016689935,0.00013170308,0.000015509415,0.000055695593,0.00044073403,0.000014288732,0.0035923822],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999428,0.000009540031,0.000005595702,0.00001255369,0.000017733584,0.000011719843],"domain_scores_gemma":[0.99987745,0.0000109239545,0.00004760093,0.000010550394,0.000024696803,0.000028838896],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00011708948,0.0004908871,0.00039639114,0.0006042162,0.00021851671,0.00017160035,0.00015691397,0.00038613373,0.0012250014],"category_scores_gemma":[0.00012062445,0.00015635701,0.00029251626,0.00017511797,0.0001771913,0.00033588303,0.00017636872,0.0005587595,0.00014226937],"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":[0.0015663584,0.0006168888,0.0013080328,0.00023325131,0.000037229634,0.00015566469,0.00006849112,0.00008726103,0.9891425,0.000060972074,0.00009903835,0.0066241804],"study_design_scores_gemma":[0.00017354086,0.021471284,0.054067936,0.00007666666,0.00032177675,0.000800763,0.00028161905,0.00063494715,0.91660225,0.00021836344,0.0053104744,0.000040374918],"about_ca_topic_score_codex":0.0007891099,"about_ca_topic_score_gemma":0.0015560004,"teacher_disagreement_score":0.0012250014,"about_ca_system_score_codex":0.0001650096,"about_ca_system_score_gemma":0.00016040703,"threshold_uncertainty_score":0.004097998},"labels":[],"label_agreement":null},{"id":"W3089769900","doi":"10.5539/jfr.v9n6p1","title":"Impacts of Protease Treatment on the Contents of Tocopherols and B Vitamins in Peanuts","year":2020,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Food Allergy and Anaphylaxis Research","field":"Medicine","cited_by":3,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"National Institute of Food and Agriculture","keywords":"Chemistry; Food science; Protease; Antioxidant; Vitamin; Tocopherol; Fat-Soluble Vitamin; B vitamins; Vitamin E; Bromelain; Peanut oil; Papain; Enzyme; Biochemistry; Raw material; Biology","score_opus":0.18300320979284165,"score_gpt":0.402521707314182,"score_spread":0.21951849752134037,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3089769900","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":[0.9931874,0.0048397384,0.0010119743,0.000067828645,0.000036351616,0.000017579177,0.00020028025,0.000021629896,0.00061721436],"genre_scores_gemma":[0.9945657,0.0017038012,0.0016542218,0.000103301245,0.000007298368,0.000015234391,0.0002858941,0.0000179138,0.0016465238],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99973685,0.000044686178,0.00002816323,0.00007470093,0.00007189332,0.00004375714],"domain_scores_gemma":[0.99985313,0.000028228007,0.00004981544,0.000013122448,0.000032438747,0.00002330747],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00019401197,0.0004866321,0.000390805,0.0002762693,0.00021402077,0.00043843742,0.00017957676,0.0004124661,0.0007366011],"category_scores_gemma":[0.00020693919,0.00017524842,0.0003728301,0.00021871472,0.00022441037,0.0003247326,0.00017786789,0.0008006937,0.00018690477],"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":[0.00018135137,0.000020937861,0.00033206953,0.000053613956,0.000013753087,0.000052546544,0.00001658205,0.000017285083,0.9985506,0.0000072037346,0.0000072315643,0.0007467992],"study_design_scores_gemma":[0.000007671389,0.00037121307,0.010736,0.000010832185,0.00003740878,0.00015760142,0.00007102311,0.00019903923,0.987374,0.000019139325,0.001008751,0.000007378445],"about_ca_topic_score_codex":0.0015980812,"about_ca_topic_score_gemma":0.002486253,"teacher_disagreement_score":0.0015980812,"about_ca_system_score_codex":0.00021329858,"about_ca_system_score_gemma":0.00017606224,"threshold_uncertainty_score":0.0031775236},"labels":[],"label_agreement":null},{"id":"W3091897704","doi":"10.5539/jfr.v9n6p13","title":"Changes in the Physicochemical Properties of Kashkaval of Pindos Cheese Produced with Different Salting Methods during Ripening","year":2020,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Probiotics and Fermented Foods","field":"Agricultural and Biological Sciences","cited_by":2,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"European Regional Development Fund; European Commission","keywords":"Salting; Brine; Ripening; Food science; Organoleptic; Chemistry; Cheese ripening; Mozzarella cheese; Organic chemistry","score_opus":0.17275782961766492,"score_gpt":0.34580597669063057,"score_spread":0.17304814707296565,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3091897704","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":[0.99882823,0.00024212626,0.00008132381,0.000007757852,0.0000050430967,0.0000096279355,0.00018595668,0.0000052810037,0.0006346806],"genre_scores_gemma":[0.99745756,0.00023216695,0.0003792802,0.000023062892,0.0000039514775,0.000024336516,0.0005431749,0.000011930233,0.0013246343],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99986017,0.000014690578,0.000015745456,0.000036413872,0.000047176247,0.000025716514],"domain_scores_gemma":[0.9997929,0.000048600974,0.000051707993,0.000011668084,0.00004875742,0.00004639298],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00012577308,0.000303699,0.0002594141,0.00043262736,0.00018959626,0.00038864848,0.00013487221,0.00024794578,0.0010899891],"category_scores_gemma":[0.00035992995,0.00018615386,0.00036652226,0.00029798714,0.0002794261,0.00023352494,0.00032991674,0.00038104336,0.00018168952],"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":[0.00097529264,0.000025471405,0.006501511,0.00010478122,0.000030980445,0.00036871844,0.00024567987,0.000095021205,0.9898337,0.000032769214,0.000028241317,0.0017578792],"study_design_scores_gemma":[0.000022413142,0.0013742144,0.5293469,0.000029246467,0.00017377813,0.0005705363,0.0010155794,0.0005259951,0.464731,0.000047398236,0.0021100093,0.000052813157],"about_ca_topic_score_codex":0.0015007643,"about_ca_topic_score_gemma":0.0018537642,"teacher_disagreement_score":0.0015007643,"about_ca_system_score_codex":0.00022708645,"about_ca_system_score_gemma":0.00013215534,"threshold_uncertainty_score":0.0036463737},"labels":[],"label_agreement":null},{"id":"W3092513533","doi":"10.5539/jfr.v9n6p21","title":"Nutrient and Anti-Nutrient Composition of Extruded Cereal Flours Fortified with Grain Amaranth, Baobab and Orange-fleshed Sweet Potato Powder","year":2020,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"African Botany and Ecology Studies","field":"Agricultural and Biological Sciences","cited_by":2,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Amaranth; Ingredient; Food science; Micronutrient; Sorghum; Fortification; Orange (colour); Wheat flour; Nutrient; Chemistry; Tannin; Completely randomized design; Agronomy; Biology; Animal science","score_opus":0.06559429311728943,"score_gpt":0.28593547922438456,"score_spread":0.22034118610709513,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3092513533","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":[0.999252,0.00024588403,0.00017176967,0.000007203483,0.0000057689117,0.00000918738,0.000100289304,0.0000050476333,0.00020285521],"genre_scores_gemma":[0.99709225,0.00028166536,0.0011996062,0.000021717837,0.00000281234,0.000015355316,0.00032357214,0.000011109895,0.0010517776],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99977547,0.00005055007,0.000026928326,0.000044540946,0.00007201248,0.000030504976],"domain_scores_gemma":[0.99982494,0.00003514739,0.00004926468,0.000008202038,0.000041916548,0.000040543313],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0002708616,0.00028976498,0.00027925166,0.00038258266,0.00013775653,0.00032129377,0.00015291525,0.00022098613,0.00070937834],"category_scores_gemma":[0.00022838057,0.00021189141,0.0002788276,0.00029069275,0.00019034705,0.00018770057,0.0002089331,0.00035213318,0.00012036352],"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":[0.0012905352,0.00016452528,0.0010475507,0.0000679982,0.000027306889,0.000049156624,0.000041138024,0.00010929915,0.9952676,0.000025933357,0.000014219091,0.0018947682],"study_design_scores_gemma":[0.000114968505,0.008871378,0.07391982,0.00004252371,0.00020591823,0.00018544742,0.00020391592,0.0010112657,0.91351455,0.000039992457,0.0018647552,0.000025396765],"about_ca_topic_score_codex":0.0013188048,"about_ca_topic_score_gemma":0.0027759138,"teacher_disagreement_score":0.0013188048,"about_ca_system_score_codex":0.00016798958,"about_ca_system_score_gemma":0.00014488932,"threshold_uncertainty_score":0.0026222467},"labels":[],"label_agreement":null},{"id":"W3094497354","doi":"10.5539/jfr.v9n6p36","title":"Greener Analytical Method for Determination of Iodine Number of Edible Oils","year":2020,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Various Chemistry Research Topics","field":"Chemistry","cited_by":5,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"Chiang Mai University","keywords":"Reagent; Iodine; Solvent; Chromatography; Chemistry; Standard addition; Iodine value; Standard solution; Detection limit; Organic chemistry","score_opus":0.19266332727092567,"score_gpt":0.48211944043777744,"score_spread":0.28945611316685177,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3094497354","genre_codex":"methods","genre_gemma":"methods","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"methods","genre_consensus":"methods","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.13483955,0.022260275,0.81744105,0.0005614309,0.0015557422,0.0009623201,0.0016050717,0.0025282057,0.018246341],"genre_scores_gemma":[0.24902597,0.011657141,0.70052564,0.0005879996,0.00022954543,0.0011959033,0.001902994,0.00022930345,0.034645524],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99703395,0.00038875645,0.00009827301,0.00062399026,0.0017364093,0.00011864302],"domain_scores_gemma":[0.9991749,0.0001430703,0.00015296887,0.00008131464,0.0003887289,0.000058936974],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.001409175,0.0010533184,0.0005731013,0.0037398874,0.000642559,0.00040743014,0.0012710249,0.0010278109,0.0035802275],"category_scores_gemma":[0.0015170324,0.0005040173,0.0007255891,0.0011711507,0.00058397156,0.000810833,0.0010674705,0.0020355026,0.0012841851],"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":[0.00010821841,0.00008851984,0.0013218537,0.00065756234,0.00006352308,0.00020117481,0.00020630489,0.00027150562,0.95302546,0.0017350287,0.0017152255,0.040605605],"study_design_scores_gemma":[0.00004641256,0.0006359033,0.0057058437,0.00014838668,0.00013644494,0.0019158343,0.00018179261,0.00520701,0.94061273,0.001323462,0.043914698,0.00017151528],"about_ca_topic_score_codex":0.0012831893,"about_ca_topic_score_gemma":0.0037743698,"teacher_disagreement_score":0.0037398874,"about_ca_system_score_codex":0.00072884525,"about_ca_system_score_gemma":0.00070763426,"threshold_uncertainty_score":0.0119770765},"labels":[],"label_agreement":null},{"id":"W3096485045","doi":"10.5539/jfr.v9n6p42","title":"Attitude towards Food Associated with Food Preferences in Japanese Elementary and Junior High School Students","year":2020,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Child Nutrition and Feeding Issues","field":"Medicine","cited_by":1,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Medicine; Psychology; Food science; Gerontology; Biology","score_opus":0.12533012651068126,"score_gpt":0.3935358655208436,"score_spread":0.2682057390101623,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3096485045","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":[0.99958783,0.000048907892,0.000007570781,0.000018512108,0.000002474175,0.0000019441945,0.000014189286,4.480573e-7,0.00031808967],"genre_scores_gemma":[0.99952054,0.000059524355,0.000021973998,0.000016978263,0.0000030205906,0.000002203787,0.000030950352,4.87453e-7,0.00034430707],"study_design_codex":"observational","study_design_gemma":"observational","domain_scores_codex":[0.99979013,0.000033344786,0.000024717878,0.000028179884,0.00007061986,0.000053041706],"domain_scores_gemma":[0.99893266,0.00008973556,0.0004402002,0.000033796525,0.00011798487,0.00038552826],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00027452063,0.00019725855,0.0002525787,0.0005252678,0.00041078433,0.0006576148,0.00014341815,0.000389194,0.0020545316],"category_scores_gemma":[0.0010903728,0.00020798143,0.00039522178,0.00052576396,0.00028564318,0.00018498501,0.00034858167,0.00060345075,0.00023785289],"study_design_candidate":"observational","study_design_consensus":"observational","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000050084516,0.0001121971,0.996867,0.00001437079,0.000016190168,0.00008610641,0.0007010477,0.0000073612764,0.00044357296,0.0000113930855,0.00004413524,0.0016466588],"study_design_scores_gemma":[0.00000142952,0.000056000998,0.99906594,0.0000028462334,0.0000059122194,0.0000433922,0.00069472025,0.000024139606,0.000026110301,0.000006023959,0.000071313174,0.000002154293],"about_ca_topic_score_codex":0.010136333,"about_ca_topic_score_gemma":0.017046405,"teacher_disagreement_score":0.010136333,"about_ca_system_score_codex":0.000257851,"about_ca_system_score_gemma":0.00027986336,"threshold_uncertainty_score":0.020154655},"labels":[],"label_agreement":null},{"id":"W3101684874","doi":"10.5539/jfr.v9n6p52","title":"A Novel Dairy Fermented Frozen Dessert with Honey and Pomegranate Juice: Physicochemical, Rheological and Sensory Properties","year":2020,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Bee Products Chemical Analysis","field":"Agricultural and Biological Sciences","cited_by":3,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Food science; Sweetness; Fermentation; Chemistry; Sensory analysis; Rheology; Lactic acid; Maltodextrin; Carrot juice; Flavor; Materials science; Chromatography; Biology; Spray drying","score_opus":0.1421402078957642,"score_gpt":0.2798148146065056,"score_spread":0.1376746067107414,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3101684874","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":[0.99657613,0.0013677754,0.0014724345,0.00004198365,0.00001825523,0.000029614104,0.00015999739,0.000014923689,0.00031883616],"genre_scores_gemma":[0.989892,0.0010666314,0.007051032,0.000067256326,0.000011589481,0.000031332984,0.00040372933,0.000012356578,0.0014640224],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998846,0.000016873724,0.00001059049,0.000037618734,0.000037311427,0.000012994576],"domain_scores_gemma":[0.99995124,0.0000070683363,0.000011237011,0.000004332778,0.00001266381,0.000013481957],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00020629045,0.00046028814,0.00034324438,0.00033049946,0.00016362048,0.00043868434,0.00023963544,0.00030617535,0.0006053861],"category_scores_gemma":[0.00017316428,0.00014493243,0.00039951652,0.00032061234,0.00017745489,0.0005001959,0.00029957006,0.0003393746,0.000081161124],"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":[0.00017478228,0.000050177925,0.0004549708,0.0000998188,0.00001634858,0.00011569161,0.000037553407,0.00006351753,0.9964192,0.000039608774,0.00001570753,0.0025126473],"study_design_scores_gemma":[0.000031242715,0.00180607,0.021395192,0.000041000116,0.00014887478,0.00053426623,0.00020183215,0.0011434733,0.9711223,0.000044747063,0.0035047694,0.000026197838],"about_ca_topic_score_codex":0.00047054017,"about_ca_topic_score_gemma":0.0010604549,"teacher_disagreement_score":0.0006053861,"about_ca_system_score_codex":0.0001491331,"about_ca_system_score_gemma":0.00009464917,"threshold_uncertainty_score":0.002025187},"labels":[],"label_agreement":null},{"id":"W3107489885","doi":"10.5539/jfr.v9n5p102","title":"The Potential Effect of Aqueous Extract of Detarium microcarpum Bark on Certain Metabolic Disorders Associated with an Atherogenic Diet in Rats","year":2020,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Natural Antidiabetic Agents Studies","field":"Medicine","cited_by":2,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Internal medicine; Chemistry; Cholesterol; Lipid profile; Endocrinology; Cardiac function curve; Medicine; Pharmacology; Heart failure","score_opus":0.031115802881641313,"score_gpt":0.331684675094718,"score_spread":0.3005688722130767,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3107489885","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":[0.9936982,0.003887885,0.0007443501,0.00021374061,0.000047605998,0.00003069017,0.00029983767,0.000045197234,0.0010324713],"genre_scores_gemma":[0.99257964,0.0031419138,0.0013581574,0.00014824155,0.000029645682,0.00003896112,0.00031715745,0.000008751846,0.0023775287],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999516,0.0000098431665,0.0000038132937,0.000010163373,0.000010340746,0.000014260447],"domain_scores_gemma":[0.999902,0.000012897032,0.000031467203,0.000009155331,0.000015374933,0.000029052328],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00009815591,0.0004643,0.000411939,0.00052027445,0.00024694687,0.00015396252,0.00014930428,0.00035008916,0.0012341617],"category_scores_gemma":[0.00013008676,0.0001609029,0.0002660887,0.00023567134,0.00016166214,0.00019750868,0.00019614692,0.00057807215,0.0001693305],"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":[0.0031562287,0.0008238361,0.0011498246,0.00025941714,0.00005228492,0.00017486425,0.0000473799,0.00010989903,0.9831344,0.00007608673,0.00013380343,0.010881935],"study_design_scores_gemma":[0.0005521825,0.026503861,0.07643915,0.000118938755,0.0004784947,0.00093938847,0.00028141303,0.0009157843,0.8842389,0.00041044105,0.009077476,0.000044073877],"about_ca_topic_score_codex":0.0007254173,"about_ca_topic_score_gemma":0.0011186897,"teacher_disagreement_score":0.0012341617,"about_ca_system_score_codex":0.00008343428,"about_ca_system_score_gemma":0.0002055534,"threshold_uncertainty_score":0.0041286945},"labels":[],"label_agreement":null},{"id":"W3107818927","doi":"10.5539/jfr.v10n1p1","title":"Adding Enriched Eggs in Ready-to-use foods Improve Recovery Rate in Malnourished Rats","year":2020,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Child Nutrition and Water Access","field":"Nursing","cited_by":0,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Palatability; Emaciation; Albumin; Cholesterol; Food science; Creatinine; Urea; Animal science; Carbohydrate; Proximate; Blood lipids; Composition (language); Total cholesterol; Blood urea nitrogen; Malnutrition; Chemistry; Biology; Medicine; Internal medicine; Biochemistry","score_opus":0.10957548186610783,"score_gpt":0.3892488929602293,"score_spread":0.27967341109412147,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3107818927","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":[0.9991731,0.00030519222,0.00021465338,0.000032805994,0.000008231125,0.000011291084,0.00007681328,0.000015122187,0.00016276623],"genre_scores_gemma":[0.9938066,0.00074689963,0.0015909001,0.00008283079,0.000005067187,0.000053097614,0.00029973942,0.000021797867,0.0033930659],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998976,0.00001396412,0.000009285897,0.000027295504,0.00002216431,0.000029628593],"domain_scores_gemma":[0.9997613,0.000020493515,0.00007908422,0.000023811035,0.00003283301,0.00008249544],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00017342686,0.00046719107,0.00046184091,0.00050348794,0.00021145064,0.0002965678,0.00031884195,0.0003656545,0.0012701543],"category_scores_gemma":[0.00024424423,0.0002112185,0.00036138934,0.00016249933,0.00026924134,0.00033199444,0.00037250592,0.0006619302,0.0002649053],"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":[0.0063893525,0.0017048724,0.0031596876,0.0001871861,0.00004363726,0.00013959662,0.00011435191,0.00009272661,0.9811571,0.000055000764,0.00007195692,0.006884528],"study_design_scores_gemma":[0.00038421038,0.036536787,0.11644565,0.0000989409,0.00033413054,0.0004671345,0.000879084,0.0011592007,0.8388539,0.0001791515,0.004593928,0.0000678475],"about_ca_topic_score_codex":0.0012453544,"about_ca_topic_score_gemma":0.0025461235,"teacher_disagreement_score":0.0012701543,"about_ca_system_score_codex":0.00021015282,"about_ca_system_score_gemma":0.00019522985,"threshold_uncertainty_score":0.0042490363},"labels":[],"label_agreement":null},{"id":"W3109804998","doi":"10.5539/jfr.v9n6p67","title":"Biochemical Characterization and Nutritional Profile of Jam and Syrup from Saba senegalensis fruit in Côte d&amp;#39;Ivoire","year":2020,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"African Botany and Ecology Studies","field":"Agricultural and Biological Sciences","cited_by":4,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Biology; Dry matter; Cote d ivoire; Food science; Potassium; Animal science; Botany; Chemistry","score_opus":0.09506635292177426,"score_gpt":0.2913069490426068,"score_spread":0.19624059612083253,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3109804998","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":[0.9953655,0.0022780315,0.0002583887,0.000046330166,0.00001211758,0.000013319161,0.00051011203,0.00001180512,0.0015043285],"genre_scores_gemma":[0.9933429,0.0010415976,0.00084951613,0.000065003194,0.000008956725,0.00001665486,0.001029467,0.000012721747,0.0036331622],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99995005,0.00000718337,0.0000042939496,0.000012903287,0.000016236849,0.000009395697],"domain_scores_gemma":[0.99987173,0.000018793859,0.000022321685,0.000005816177,0.000045398996,0.00003588237],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000091032234,0.00043808212,0.00037621177,0.001020126,0.0003713228,0.00044307712,0.00012093448,0.00021065515,0.0011878908],"category_scores_gemma":[0.00014101439,0.0001458253,0.00038066957,0.0006509859,0.0002222597,0.00030410636,0.0002423689,0.0004426177,0.00026748487],"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":[0.00036672642,0.00007411445,0.0051632524,0.00027031172,0.000039767725,0.00046172325,0.00022578498,0.000058707177,0.98932767,0.00006163271,0.000042207073,0.0039081387],"study_design_scores_gemma":[0.000044751363,0.0018108744,0.55838424,0.00011618817,0.00030405805,0.0018476265,0.0022869396,0.00087920454,0.42250577,0.00028884405,0.011450726,0.000080735255],"about_ca_topic_score_codex":0.0025633555,"about_ca_topic_score_gemma":0.0065593813,"teacher_disagreement_score":0.0025633555,"about_ca_system_score_codex":0.00013518882,"about_ca_system_score_gemma":0.0002274893,"threshold_uncertainty_score":0.005096853},"labels":[],"label_agreement":null},{"id":"W3110424967","doi":"10.22034/fr.2021.12502","title":"تأثیر هیدروکلوئیدهای آلژینات سدیم، کاراگینان و هیدروکسی پروپیل متیل سلولز در ترکیب آرد اولیه بر ترکیبات شیمیایی و خصوصیات حسی میگو سوخاری","year":2021,"lang":"fa","type":"article","venue":"Journal of Food Research","topic":"Military Technology and Strategies","field":"Engineering","cited_by":0,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Computer science","score_opus":0.09516834486187178,"score_gpt":0.3598155615629184,"score_spread":0.26464721670104663,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3110424967","genre_codex":"other","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":[0.2316949,0.014863936,0.117640726,0.009424024,0.0080415,0.0017013663,0.007437151,0.004458141,0.60473824],"genre_scores_gemma":[0.33472937,0.012678343,0.089056954,0.0024185227,0.00058326183,0.0018282539,0.0071017193,0.002982168,0.5486214],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99857914,0.00014086142,0.00011421892,0.00030519324,0.0006567125,0.00020373476],"domain_scores_gemma":[0.99855906,0.00021882555,0.00018943462,0.00010720546,0.0007423257,0.00018319304],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00093308446,0.0011509296,0.0007117596,0.0011859755,0.0021162874,0.0030930205,0.0009462337,0.0020419592,0.11951556],"category_scores_gemma":[0.0024650416,0.0007971643,0.00064898963,0.0015750178,0.001458493,0.0019543811,0.0016263817,0.002582218,0.06541649],"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":[0.0023021072,0.00043703566,0.002183058,0.0030584512,0.000065910695,0.002811868,0.003621338,0.0010378959,0.73994744,0.034773067,0.054312263,0.1554496],"study_design_scores_gemma":[0.00009600085,0.00040849572,0.006930943,0.00043768616,0.00008373087,0.0016318845,0.0035848785,0.0011642848,0.430793,0.00892241,0.5457735,0.00017319914],"about_ca_topic_score_codex":0.003395326,"about_ca_topic_score_gemma":0.0038984888,"teacher_disagreement_score":0.11951556,"about_ca_system_score_codex":0.0017724945,"about_ca_system_score_gemma":0.00315411,"threshold_uncertainty_score":0.39981943},"labels":[],"label_agreement":null},{"id":"W3115625133","doi":"10.5539/jfr.v10n1p14","title":"Potential Effect of Mucilage of Calophyllum inophyllum Nuts on Some Metabolic Syndrome Features Associated with a High-fat/High-sucrose Diet in Wistar Rats","year":2020,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Natural Antidiabetic Agents Studies","field":"Medicine","cited_by":2,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Mucilage; Sucrose; Dyslipidemia; Chemistry; Cholesterol; Food science; Animal science; Metabolic syndrome; Internal medicine; Endocrinology; Obesity; Medicine; Biology; Biochemistry; Botany","score_opus":0.022512874938146583,"score_gpt":0.30127419167794134,"score_spread":0.27876131673979476,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3115625133","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":[0.99687696,0.0019590722,0.0003496683,0.00013573111,0.000033715267,0.000019383497,0.00014226655,0.000029545905,0.00045361652],"genre_scores_gemma":[0.9951225,0.0023412837,0.0009451925,0.00015570007,0.00001981404,0.000031132553,0.00025779524,0.000009759153,0.0011167935],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999362,0.000012351889,0.0000054171364,0.000015263666,0.000013756052,0.000017035321],"domain_scores_gemma":[0.99988127,0.000014330101,0.00003660293,0.000010661492,0.000015079211,0.000041960426],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00011859228,0.00042682138,0.0005097229,0.00046835953,0.0002460491,0.00024481496,0.00022970769,0.00041675923,0.00082004303],"category_scores_gemma":[0.00018459049,0.00018387818,0.00042070233,0.0002083085,0.00021334333,0.0004019147,0.00024030606,0.0008299743,0.000101049256],"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":[0.0052694664,0.001711779,0.0019933705,0.00035014964,0.00009396258,0.00022554384,0.00007753218,0.00012277011,0.979074,0.00012337198,0.00014242315,0.010815625],"study_design_scores_gemma":[0.0008199304,0.039235428,0.09949824,0.00016742609,0.00067651004,0.0007032129,0.0005007693,0.0020626872,0.84913003,0.00042806176,0.0067189285,0.000058865367],"about_ca_topic_score_codex":0.0009211035,"about_ca_topic_score_gemma":0.0018190424,"teacher_disagreement_score":0.0009211035,"about_ca_system_score_codex":0.00014116602,"about_ca_system_score_gemma":0.00022941898,"threshold_uncertainty_score":0.0027433038},"labels":[],"label_agreement":null},{"id":"W3117406815","doi":"10.5539/jfr.v10n1p26","title":"A Betalain-rich Dietary Supplement, But Not PETN, Increases Vasodilation and Nitric Oxide: A Comparative, Single-dose, Randomized, Placebo-controlled, Blinded, Crossover Pilot Study","year":2020,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Botanical Research and Applications","field":"Agricultural and Biological Sciences","cited_by":9,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Betalain; Crossover study; Nitric oxide; Nitrite; Nitrate; Placebo; Chemistry; Pharmacology; Hemoglobin; Endothelial dysfunction; Vasodilation; Food science; Medicine; Biochemistry; Internal medicine","score_opus":0.275930776559144,"score_gpt":0.38477143472549413,"score_spread":0.10884065816635013,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3117406815","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":[0.992308,0.0017160289,0.00082072476,0.00018316654,0.0003935215,0.0034266796,0.0005214352,0.000064759966,0.00056570955],"genre_scores_gemma":[0.9797555,0.0032921077,0.0042509204,0.0005924474,0.00097439747,0.0063414443,0.0009815795,0.000043639713,0.0037679607],"study_design_codex":"randomized_trial","study_design_gemma":"randomized_trial","domain_scores_codex":[0.9984875,0.0005900963,0.00017823298,0.0003514598,0.00018243444,0.0002102711],"domain_scores_gemma":[0.99800783,0.00051067513,0.000402905,0.00024814587,0.0002263647,0.00060403626],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0033423968,0.001752697,0.0041103275,0.0008757801,0.0007097353,0.0010810297,0.0018824905,0.0022474644,0.00533514],"category_scores_gemma":[0.0019182896,0.0012192241,0.0017667288,0.00081616663,0.002645071,0.0016223852,0.00047890173,0.0024673303,0.00081551366],"study_design_candidate":"randomized_trial","study_design_consensus":"randomized_trial","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.87936246,0.08416244,0.00024656588,0.0007523231,0.00041278193,0.000044483917,0.00007767593,0.00007807967,0.028351385,0.00006862943,0.00020758889,0.0062355385],"study_design_scores_gemma":[0.36188912,0.63009375,0.002341879,0.000028864684,0.00050817354,0.000037997277,0.000039219292,0.00019507378,0.0041807294,0.00006929258,0.0005920622,0.00002383144],"about_ca_topic_score_codex":0.0008554302,"about_ca_topic_score_gemma":0.0013961763,"teacher_disagreement_score":0.00533514,"about_ca_system_score_codex":0.00059752126,"about_ca_system_score_gemma":0.0015471883,"threshold_uncertainty_score":0.017847836},"labels":[],"label_agreement":null},{"id":"W3119226246","doi":"10.5539/jfr.v5n5p96","title":"Stability of Vitamin A in Nigerian Retailed Biscuits","year":2016,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Antioxidant Activity and Oxidative Stress","field":"Medicine","cited_by":0,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Vitamin; Food science; Significant difference; Medicine; Fortification; Vitamin A deficiency; Retinol; Chemistry; Internal medicine","score_opus":0.1395888150208303,"score_gpt":0.3948718034141336,"score_spread":0.2552829883933033,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3119226246","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":[0.99925154,0.0004089043,0.000023353703,0.000007050993,0.0000015051395,0.0000031287996,0.000054956858,0.0000012802992,0.00024828836],"genre_scores_gemma":[0.9989191,0.00030342728,0.0001682673,0.0000109212,0.00000166733,0.000003446722,0.00009941063,0.0000017213989,0.0004919815],"study_design_codex":"observational","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.999744,0.000062372565,0.000035845846,0.000057358793,0.00007412713,0.000026285927],"domain_scores_gemma":[0.9995096,0.0000833883,0.00018294924,0.00001979154,0.00016859637,0.00003572633],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00038178786,0.00021496644,0.00019707019,0.0011085987,0.00045072654,0.00071053556,0.00013324697,0.00027991243,0.00096982496],"category_scores_gemma":[0.0009174323,0.00019172815,0.00011479931,0.00073605106,0.00028394427,0.000276199,0.00018605856,0.00024167619,0.00017678627],"study_design_candidate":"bench_or_experimental","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0024369576,0.00034736696,0.8514966,0.00036041994,0.000095894036,0.0010835323,0.004404813,0.00012055413,0.11941086,0.000119518576,0.0001389214,0.01998458],"study_design_scores_gemma":[0.0000056297868,0.0008293537,0.9815337,0.00007094758,0.00004295058,0.00097213907,0.002316712,0.00018653626,0.012841099,0.00004474834,0.0011408646,0.000015260906],"about_ca_topic_score_codex":0.0074258028,"about_ca_topic_score_gemma":0.008630182,"teacher_disagreement_score":0.0074258028,"about_ca_system_score_codex":0.00030700755,"about_ca_system_score_gemma":0.00021113634,"threshold_uncertainty_score":0.014765203},"labels":[],"label_agreement":null},{"id":"W3120435623","doi":"10.5539/jfr.v10n1p39","title":"Conventional and Ultra-fast Analysis Exposing the Harvest Date Impact on Lebanese Olive Oil: The Soury Variety","year":2021,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Edible Oils Quality and Analysis","field":"Chemistry","cited_by":0,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"Université Libanaise","keywords":"Olive oil; Stigmasterol; Food science; Palmitic acid; Polyphenol; Oleic acid; Linoleic acid; Chemistry; Biology; Horticulture; Fatty acid; Botany; Biochemistry","score_opus":0.08103716998588816,"score_gpt":0.3909447544241391,"score_spread":0.30990758443825095,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3120435623","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":[0.9980252,0.00043180844,0.000831795,0.000007873158,0.000006643637,0.000008007392,0.00027588118,0.000009656299,0.0004031484],"genre_scores_gemma":[0.99545455,0.00039165388,0.0017449729,0.000048816422,0.000007932114,0.000020082618,0.0008351172,0.000016856031,0.001479982],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.99987626,0.000010409065,0.0000066772127,0.000040666717,0.000043263077,0.000022745682],"domain_scores_gemma":[0.99983644,0.000025741372,0.00004277566,0.000012645546,0.00005811251,0.000024171404],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00015277883,0.0002749051,0.00019083208,0.00051334937,0.00017166253,0.00040559564,0.00012112341,0.00020755631,0.0006243334],"category_scores_gemma":[0.00016100926,0.000074806696,0.00025363814,0.00047695506,0.00014601467,0.00021998714,0.0002654539,0.00024919832,0.00016296761],"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":[0.00035745336,0.000024814946,0.019260492,0.000035135105,0.00002343131,0.000095298485,0.000081723585,0.000040230072,0.9763085,0.000018319919,0.00001353343,0.0037410327],"study_design_scores_gemma":[0.000010386895,0.0005549394,0.58946157,0.000012959534,0.00009304553,0.0003214237,0.0005287445,0.0005878203,0.40682465,0.00006171708,0.0015166816,0.000026042646],"about_ca_topic_score_codex":0.0022168031,"about_ca_topic_score_gemma":0.00407795,"teacher_disagreement_score":0.0022168031,"about_ca_system_score_codex":0.00018284665,"about_ca_system_score_gemma":0.00012561366,"threshold_uncertainty_score":0.004407823},"labels":[],"label_agreement":null},{"id":"W3123339369","doi":"10.5539/jfr.v10n1p52","title":"Antioxidant, Anti-inflammatory, and Anti-arthritic Effect of Thymoquinone-rich Black Cumin (Nigella sativa) oil (BlaQmax®) on Adjuvant-induced Arthritis","year":2021,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Nigella sativa pharmacological applications","field":"Medicine","cited_by":6,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Thymoquinone; Nigella sativa; Lipid peroxidation; Antioxidant; Arthritis; Pharmacology; Inflammation; Medicine; Anti-inflammatory; Rheumatoid arthritis; Oxidative stress; Chemistry; Immunology; Internal medicine; Traditional medicine; Biochemistry","score_opus":0.04922479897265297,"score_gpt":0.3736383536738933,"score_spread":0.32441355470124034,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3123339369","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":[0.9938898,0.0044286046,0.000611645,0.00006817256,0.0000306074,0.00003140809,0.00013107013,0.000030466712,0.0007781442],"genre_scores_gemma":[0.9948502,0.0029454094,0.0010847368,0.00006282638,0.000020746033,0.000018025601,0.00014960239,0.00000589719,0.00086251186],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99995124,0.000009451445,0.0000053062017,0.000007969101,0.000014563353,0.0000114631],"domain_scores_gemma":[0.99993837,0.000008479937,0.000017213579,0.0000032649075,0.000011442267,0.000021254451],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0001341098,0.0003637579,0.00031797166,0.00048196406,0.00013615495,0.00013443797,0.00017271905,0.00020603197,0.00069855055],"category_scores_gemma":[0.00013023197,0.00009129859,0.00021200662,0.0001737319,0.00017265222,0.00023670409,0.00014892024,0.00033916903,0.00007905032],"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":[0.0017341807,0.0004246175,0.00024157134,0.0002743993,0.000021753656,0.00009565322,0.000036665162,0.00011215441,0.9904544,0.000055940596,0.000050667597,0.00649789],"study_design_scores_gemma":[0.00032785334,0.016297808,0.013059962,0.000063640546,0.00023346776,0.00038632148,0.00008363549,0.000961916,0.96467996,0.0001121622,0.0037706625,0.000022584758],"about_ca_topic_score_codex":0.00082383066,"about_ca_topic_score_gemma":0.0014206952,"teacher_disagreement_score":0.00082383066,"about_ca_system_score_codex":0.000085298656,"about_ca_system_score_gemma":0.0001580314,"threshold_uncertainty_score":0.0023368597},"labels":[],"label_agreement":null},{"id":"W3124247768","doi":"10.5539/jfr.v9n1p11","title":"Reasons Why Vegetable Cultivation Increases or Does not Increase Vegetable Intake among Adult Vegetable Growers Living in a City in Gunma Prefecture, Japan: a Qualitative Study","year":2019,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Urban Agriculture and Sustainability","field":"Agricultural and Biological Sciences","cited_by":1,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"Japan Society for the Promotion of Science","keywords":"Medicine; Environmental health; Gerontology; Food science; Biology","score_opus":0.04836132190052584,"score_gpt":0.3252744134311708,"score_spread":0.276913091530645,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3124247768","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":[0.9966125,0.00047875248,0.0005387152,0.00093554426,0.000022628708,0.000053182972,0.00011370798,0.000006382763,0.0012385292],"genre_scores_gemma":[0.99670273,0.00067489035,0.00067364966,0.00048595766,0.000011328686,0.00009977695,0.000068893685,0.0000071092363,0.0012756076],"study_design_codex":"qualitative","study_design_gemma":"qualitative","domain_scores_codex":[0.9990434,0.00051665865,0.000057784408,0.00010314485,0.00010470392,0.00017431218],"domain_scores_gemma":[0.9978988,0.0012701161,0.00023573103,0.000048608745,0.0002606703,0.0002860087],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0023810475,0.00029063123,0.0003689275,0.00062573806,0.0026246607,0.00087977137,0.0006486953,0.00060373324,0.0015754475],"category_scores_gemma":[0.0033586111,0.00030361998,0.0003541827,0.0005362023,0.0017886371,0.0015449314,0.0014281132,0.00068894675,0.000113759816],"study_design_candidate":"qualitative","study_design_consensus":"qualitative","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000050665694,0.0000345157,0.027766883,0.0003950783,0.000014149659,0.0015934386,0.9615102,0.00002802373,0.0020883523,0.00042545967,0.0006330229,0.0054602996],"study_design_scores_gemma":[0.000003488941,0.00003822102,0.011500776,0.00013924649,0.000011315547,0.00032603327,0.9830085,0.000092300004,0.0002539922,0.00011708332,0.0044951783,0.000013883761],"about_ca_topic_score_codex":0.012134485,"about_ca_topic_score_gemma":0.025593614,"teacher_disagreement_score":0.012134485,"about_ca_system_score_codex":0.0018649545,"about_ca_system_score_gemma":0.001838848,"threshold_uncertainty_score":0.024127722},"labels":[],"label_agreement":null},{"id":"W3130494172","doi":"10.5539/jfr.v10n2p1","title":"Assessment of Safety Performance in Banana Alcoholic Beverage Processing Factories in Rwanda","year":2021,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Food Safety and Hygiene","field":"Agricultural and Biological Sciences","cited_by":1,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"Uganda National Council for Science and Technology; National Commission for Science and Technology","keywords":"Context (archaeology); Food safety; Safety assurance; Sustainability; Hygiene; Business; Food processing; Beverage industry; Quality assurance; Marketing; Engineering; Operations management; Risk analysis (engineering); Medicine; Food science; Service (business)","score_opus":0.08776493461162686,"score_gpt":0.3554971629394112,"score_spread":0.2677322283277843,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3130494172","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":[0.9985876,0.0002011769,0.00020526393,0.000028210916,0.0000019772783,0.000041238032,0.00009771236,0.000004681595,0.0008320852],"genre_scores_gemma":[0.99804246,0.00035446067,0.0009097879,0.000010537491,0.0000019964566,0.000039210343,0.00013003785,0.0000014901378,0.0005099587],"study_design_codex":"observational","study_design_gemma":"observational","domain_scores_codex":[0.9988531,0.00039004692,0.00014685295,0.00014064605,0.00029932443,0.00017007644],"domain_scores_gemma":[0.9975056,0.0006976746,0.0010564558,0.000079021076,0.0005703632,0.00009091957],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0018782959,0.0004347538,0.00029980863,0.0021178266,0.00058910745,0.00085262395,0.0002789656,0.00029524098,0.0011353046],"category_scores_gemma":[0.0041335127,0.00022068292,0.00039664097,0.0016021606,0.0005000934,0.00047384034,0.000474009,0.00021601243,0.00020512735],"study_design_candidate":"observational","study_design_consensus":"observational","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00045564052,0.00036398895,0.9092114,0.00069267664,0.00013864253,0.0005247275,0.007809672,0.00039772768,0.010590405,0.00017212135,0.00036306176,0.06927986],"study_design_scores_gemma":[0.000006644785,0.0007622579,0.99043816,0.00011866251,0.00004412782,0.00014489019,0.0055828243,0.00018299338,0.0015647835,0.00004791953,0.0010917538,0.0000149701],"about_ca_topic_score_codex":0.012216761,"about_ca_topic_score_gemma":0.02338621,"teacher_disagreement_score":0.012216761,"about_ca_system_score_codex":0.0010296764,"about_ca_system_score_gemma":0.0011443904,"threshold_uncertainty_score":0.024291277},"labels":[],"label_agreement":null},{"id":"W3132149688","doi":"10.5539/jfr.v10n2p21","title":"A Double-blind, Placebo-controlled, Randomized, Longitudinal Study on the Effects of a Plant-based Dietary Supplement on Nitric Oxide and Mitochondrial Metabolic Activity","year":2021,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Antioxidant Activity and Oxidative Stress","field":"Medicine","cited_by":2,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"Auburn University","keywords":"Placebo; Oxidative stress; Nitric oxide; Reactive oxygen species; Internal medicine; Endothelial dysfunction; Medicine; Overweight; Mitochondrial ROS; Endocrinology; Concomitant; Metabolic syndrome; Obesity; Physiology; Chemistry; Biochemistry; Pathology","score_opus":0.11469064078421964,"score_gpt":0.3892657833697823,"score_spread":0.27457514258556265,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3132149688","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":[0.9809934,0.002467319,0.0011515041,0.0003902326,0.0011043375,0.011667199,0.0009909244,0.00013006116,0.0011051351],"genre_scores_gemma":[0.9544027,0.0031267297,0.0062699984,0.0024336497,0.0012933942,0.023622353,0.001274368,0.000041388084,0.007535429],"study_design_codex":"randomized_trial","study_design_gemma":"randomized_trial","domain_scores_codex":[0.9985921,0.0005893797,0.00015838738,0.00030980297,0.00014322174,0.00020703996],"domain_scores_gemma":[0.9981792,0.000389649,0.0003101516,0.00022103454,0.00029158202,0.00060847634],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0027636583,0.0018047781,0.0045365645,0.0008077194,0.0012327301,0.0008720942,0.0010618798,0.0030686886,0.0052993703],"category_scores_gemma":[0.001949727,0.0010970022,0.0014559252,0.00058550393,0.0017022833,0.0010982289,0.00058854255,0.002448442,0.00087444275],"study_design_candidate":"randomized_trial","study_design_consensus":"randomized_trial","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.9587095,0.030218078,0.00038788017,0.00039334636,0.000447862,0.000016623842,0.00004088305,0.000047648937,0.004679754,0.000037731606,0.00019781849,0.004822896],"study_design_scores_gemma":[0.691604,0.303137,0.0028140524,0.000032961976,0.00046154283,0.000010314124,0.0000264866,0.00021357252,0.0010263112,0.000076018696,0.000577446,0.000020422882],"about_ca_topic_score_codex":0.0012107159,"about_ca_topic_score_gemma":0.0019204252,"teacher_disagreement_score":0.0052993703,"about_ca_system_score_codex":0.00045204235,"about_ca_system_score_gemma":0.0019294048,"threshold_uncertainty_score":0.01772815},"labels":[],"label_agreement":null},{"id":"W3132443890","doi":"10.5539/jfr.v10n2p11","title":"Shelf-life Prediction Modeling and Physicochemical Changes of Canned African Giant Snail (Achachatina achatina) Based Products during Storage Using Sensory and Kinetic Data","year":2021,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Meat and Animal Product Quality","field":"Agricultural and Biological Sciences","cited_by":0,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Brine; Food science; Shelf life; Chemistry; Snail; Gompertz function; Food preservation; Biology; Ecology; Mathematics","score_opus":0.2743028375153173,"score_gpt":0.34326456809323647,"score_spread":0.06896173057791916,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3132443890","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":[0.99731416,0.00017438592,0.002096844,0.000008659803,0.0000018698084,0.000009284457,0.00023169984,0.000016298398,0.00014674084],"genre_scores_gemma":[0.9974291,0.00017640565,0.0015335263,0.0000041522494,8.6091467e-7,0.000019876868,0.0004925537,0.0000051576126,0.00033845165],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.999908,0.000014463072,0.000011554303,0.000024825476,0.000029923402,0.000011217338],"domain_scores_gemma":[0.9997309,0.000067613364,0.000086268185,0.000014677448,0.00008757734,0.000012885236],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00043724355,0.00034719217,0.0003185591,0.00028908148,0.00011764022,0.0004153328,0.00020914934,0.00026741653,0.00041097743],"category_scores_gemma":[0.0003896371,0.00015830515,0.0005721257,0.0003173617,0.00010220021,0.00028706255,0.00013647471,0.00022000498,0.00018567417],"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":[0.0028872807,0.00047920799,0.09483516,0.0004571268,0.00022055238,0.0002270616,0.00037749737,0.06757372,0.8119476,0.00016358517,0.00021040598,0.020620743],"study_design_scores_gemma":[0.000029316188,0.005274308,0.2452155,0.00004144426,0.00037324388,0.00029962772,0.0002871123,0.30879337,0.4381267,0.00017955637,0.0012936816,0.00008612711],"about_ca_topic_score_codex":0.002190163,"about_ca_topic_score_gemma":0.0020496568,"teacher_disagreement_score":0.002190163,"about_ca_system_score_codex":0.0003604553,"about_ca_system_score_gemma":0.00014460762,"threshold_uncertainty_score":0.0043548346},"labels":[],"label_agreement":null},{"id":"W3134079558","doi":"10.5539/jfr.v10n2p47","title":"A Healthier Beverage Choice is Based on a Subjective Assessment of Sweet Taste","year":2021,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Biochemical Analysis and Sensing Techniques","field":"Nursing","cited_by":0,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Sugar; Taste; Psychology; Food science; Significant difference; Sweet taste; Health benefits; Advertising; Mathematics; Business; Medicine; Chemistry; Traditional medicine; Statistics","score_opus":0.088699223826749,"score_gpt":0.4461949325008337,"score_spread":0.3574957086740847,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3134079558","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":[0.9668419,0.000472149,0.011453981,0.00079009216,0.0000813439,0.0001896023,0.00024856054,0.00007158502,0.01985071],"genre_scores_gemma":[0.9836766,0.00041210596,0.011952598,0.0005625524,0.00002894125,0.000097108204,0.00018274573,0.000030362122,0.003056887],"study_design_codex":"observational","study_design_gemma":"observational","domain_scores_codex":[0.9987256,0.0005690954,0.00008731698,0.00017819884,0.0003878596,0.000051975665],"domain_scores_gemma":[0.9964947,0.0015667352,0.00082683354,0.00033912653,0.00056111574,0.0002115026],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0024104617,0.00030900197,0.0002661897,0.00039285232,0.0003033393,0.001360404,0.00018844979,0.00062767183,0.0061295778],"category_scores_gemma":[0.008489886,0.00018734047,0.00036156402,0.00020751178,0.0007933333,0.0010287468,0.00056016375,0.0006009183,0.0006052191],"study_design_candidate":"observational","study_design_consensus":"observational","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0037477303,0.0027464463,0.42152342,0.002182118,0.0006525625,0.00045816554,0.015595489,0.0012726076,0.2614385,0.0120703755,0.0070218286,0.27129084],"study_design_scores_gemma":[0.00011816577,0.0025039576,0.9495124,0.0002991358,0.00017506591,0.00033325437,0.0065316865,0.0037156423,0.01894491,0.008003855,0.009656936,0.00020497575],"about_ca_topic_score_codex":0.0012323575,"about_ca_topic_score_gemma":0.001762306,"teacher_disagreement_score":0.0061295778,"about_ca_system_score_codex":0.00021764774,"about_ca_system_score_gemma":0.00023039093,"threshold_uncertainty_score":0.020505548},"labels":[],"label_agreement":null},{"id":"W3135764612","doi":"10.5539/jfr.v10n2p32","title":"Identification of Methylxanthines and Phenolic Compounds by UPLC-DAD-ESI-MS OTOF and Antioxidant Capacities of Beans and Dark Chocolate Bars from Three Trinitario×Forastero Cocoa (Theobroma cacao L.) Hybrids","year":2021,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Food Chemistry and Fat Analysis","field":"Agricultural and Biological Sciences","cited_by":8,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Polyphenol; Tannin; Food science; Chemistry; Theobroma; Proanthocyanidin; Antioxidant; Horticulture; Biology; Biochemistry","score_opus":0.03708999442313557,"score_gpt":0.27679212709342826,"score_spread":0.2397021326702927,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3135764612","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":[0.99749786,0.0003932097,0.00063332345,0.000018063976,0.0000063425277,0.000013107151,0.001025272,0.00003668927,0.00037626718],"genre_scores_gemma":[0.99131835,0.00029114683,0.0027102332,0.000051860552,0.000005370122,0.000034487457,0.002777712,0.000045716348,0.002765221],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99988043,0.000007449121,0.000009341243,0.000048718935,0.000029077366,0.00002504406],"domain_scores_gemma":[0.9997912,0.000024764033,0.00006807392,0.0000155897,0.00005291823,0.000047535308],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000098789664,0.00052607676,0.00027985295,0.00081838144,0.00024766556,0.00030375257,0.00015526725,0.00022238668,0.00091506686],"category_scores_gemma":[0.00013929178,0.00014825095,0.00032840983,0.00046488902,0.00020643802,0.00013451118,0.00024019908,0.00031094797,0.0001589795],"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":[0.000055185334,0.000007723087,0.000921715,0.000018079161,0.0000063848765,0.00003207667,0.000027394899,0.0000051376974,0.99842393,0.000005246344,0.000005328149,0.0004916739],"study_design_scores_gemma":[0.000014943995,0.00040559954,0.36458492,0.000014618742,0.00014386425,0.0005713034,0.000288479,0.00037719478,0.631391,0.000039647617,0.002137163,0.000031189684],"about_ca_topic_score_codex":0.00497993,"about_ca_topic_score_gemma":0.010117099,"teacher_disagreement_score":0.00497993,"about_ca_system_score_codex":0.00026180164,"about_ca_system_score_gemma":0.00016490812,"threshold_uncertainty_score":0.009901881},"labels":[],"label_agreement":null},{"id":"W3146818413","doi":"","title":"Replacement of wheat flour with carrot powder on qualitative parameters of cake","year":2019,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Food and Agricultural Sciences","field":"Agricultural and Biological Sciences","cited_by":2,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Food science; Ammonium bicarbonate; Sugar; Mixing (physics); Wheat flour; Soy flour; Chemistry; Materials science; Raw material","score_opus":0.11384943617116067,"score_gpt":0.36077855222593813,"score_spread":0.24692911605477746,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3146818413","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":[0.9943626,0.0040467507,0.00021728649,0.000051229392,0.000033591514,0.000019851983,0.00029373192,0.000015802058,0.0009591881],"genre_scores_gemma":[0.99625224,0.0011434908,0.00060726865,0.0000536802,0.000006610202,0.000014097689,0.00025854123,0.000013299674,0.0016508227],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99983096,0.000030088004,0.000014476253,0.000036809335,0.000054902477,0.000032793178],"domain_scores_gemma":[0.9997937,0.00004964478,0.000057851583,0.00001222724,0.000048330076,0.000038293867],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00013537033,0.00029971977,0.00027624902,0.00032609206,0.00017520013,0.00031035772,0.00016658177,0.0002650177,0.0021222208],"category_scores_gemma":[0.000295659,0.00012315289,0.00037753407,0.00022955179,0.00018186339,0.00032466298,0.0001731435,0.0005332485,0.00020255582],"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":[0.0020914492,0.00030742577,0.00093126047,0.00033029215,0.000033410826,0.00011879739,0.00008182379,0.000103095204,0.99253744,0.0000404617,0.00008930736,0.0033353362],"study_design_scores_gemma":[0.00004419377,0.0042228103,0.020271558,0.00006666071,0.00013120782,0.00020862016,0.0002630803,0.000501173,0.9705433,0.000060330363,0.003656544,0.000030582924],"about_ca_topic_score_codex":0.0013915735,"about_ca_topic_score_gemma":0.0025740576,"teacher_disagreement_score":0.0021222208,"about_ca_system_score_codex":0.00016267993,"about_ca_system_score_gemma":0.00017064206,"threshold_uncertainty_score":0.007099569},"labels":[],"label_agreement":null},{"id":"W3146908131","doi":"10.5539/jfr.v10n3p1","title":"Chemical Characterization and Acceptability of Eight Cassava Varieties Introduced in Rwanda","year":2021,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Cassava research and cyanide","field":"Agricultural and Biological Sciences","cited_by":2,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Titratable acid; Fermentation; Food science; Fermentation in food processing; Biotechnology; Mathematics; Biology; Agronomy; Lactic acid","score_opus":0.05924062366059476,"score_gpt":0.315794088775287,"score_spread":0.25655346511469224,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3146908131","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":[0.999464,0.000050053815,0.000059251743,0.000005806015,0.0000020917146,0.000007146951,0.00007939413,0.0000019710972,0.00033024588],"genre_scores_gemma":[0.99772507,0.00012207744,0.0005572491,0.000014481764,0.0000020380953,0.00001401228,0.00028648326,0.000006104215,0.0012724644],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99979204,0.000036552578,0.000021380996,0.000049316408,0.00007061502,0.000030273455],"domain_scores_gemma":[0.9996847,0.00005212058,0.000090835514,0.000016616626,0.0001175249,0.00003832776],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00020301677,0.0003481104,0.00028170648,0.00047196282,0.00036090988,0.00041537164,0.00013337829,0.00023050036,0.00091100176],"category_scores_gemma":[0.00043128704,0.00017315308,0.00029738463,0.00043278554,0.0002624144,0.00017022717,0.00021802452,0.0003631299,0.00021203331],"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":[0.0010977404,0.00020367248,0.059104923,0.0001196694,0.000045201734,0.0004345423,0.0012882929,0.00009759478,0.9310608,0.00006451458,0.00006956597,0.006413682],"study_design_scores_gemma":[0.000013018559,0.0045451117,0.89398634,0.00003117491,0.0001326378,0.000721022,0.0019492471,0.00029364356,0.09661524,0.000031446398,0.0016532477,0.000027858314],"about_ca_topic_score_codex":0.0026165023,"about_ca_topic_score_gemma":0.0063424213,"teacher_disagreement_score":0.0026165023,"about_ca_system_score_codex":0.0002540612,"about_ca_system_score_gemma":0.00012041449,"threshold_uncertainty_score":0.0052025914},"labels":[],"label_agreement":null},{"id":"W3153380597","doi":"10.5539/jfr.v10n3p11","title":"Individuals Higher in Eating Restraint Show Heightened Physiological Arousal to Food Images","year":2021,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Eating Disorders and Behaviors","field":"Psychology","cited_by":2,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"Swarthmore College","keywords":"Arousal; Ambivalence; Psychology; Feeling; Eating disorders; Reactivity (psychology); Clinical psychology; Disordered eating; Developmental psychology; Social psychology; Medicine","score_opus":0.21303552699462272,"score_gpt":0.4478909442303522,"score_spread":0.23485541723572947,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3153380597","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":[0.99775237,0.00008014405,0.00018933449,0.0000369591,0.00001059865,0.000013662473,0.00005327509,0.000009766485,0.0018538589],"genre_scores_gemma":[0.9982668,0.00016075745,0.0004051477,0.00011678134,0.000011991731,0.000026168482,0.00011976309,0.0000042843762,0.0008882515],"study_design_codex":"observational","study_design_gemma":"observational","domain_scores_codex":[0.9998779,0.000023537677,0.000009598895,0.000027190836,0.000037736918,0.000023910803],"domain_scores_gemma":[0.9995486,0.000078142875,0.00022758283,0.00003174031,0.000036139154,0.00007783956],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00018499365,0.00029411048,0.00026839916,0.0003104897,0.00032680354,0.00067345006,0.000099872304,0.00026330934,0.0033909853],"category_scores_gemma":[0.00078176154,0.00018711055,0.00019188049,0.0002065471,0.00031520784,0.0001697343,0.00035565216,0.0005072315,0.0003016016],"study_design_candidate":"observational","study_design_consensus":"observational","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0013265659,0.0015868013,0.8205158,0.00026997176,0.00031505246,0.00097109925,0.004377749,0.000094139534,0.13057914,0.00029099392,0.0008937773,0.038778957],"study_design_scores_gemma":[0.0000043558384,0.00019210587,0.9982761,0.0000074336513,0.000010463673,0.00018541556,0.0004416082,0.000025972931,0.00064436026,0.000054176446,0.00015354317,0.0000045234324],"about_ca_topic_score_codex":0.0007908146,"about_ca_topic_score_gemma":0.001925971,"teacher_disagreement_score":0.0033909853,"about_ca_system_score_codex":0.00010574774,"about_ca_system_score_gemma":0.000081237784,"threshold_uncertainty_score":0.011344016},"labels":[],"label_agreement":null},{"id":"W3154032894","doi":"10.22034/fr.2021.22065.1475","title":"تاثیر ترکیب هیدروکلوئیدهای اینولین- ژلاتین و پلیدکستروز - ژلاتین بر خصوصیات رئولوژیکی و حسی ماست کمچرب پری بیوتیک","year":2021,"lang":"fa","type":"article","venue":"Journal of Food Research","topic":"Military Technology and Strategies","field":"Engineering","cited_by":0,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Psychology; Physical therapy; Medicine","score_opus":0.09580541532836621,"score_gpt":0.3601438870296487,"score_spread":0.2643384717012825,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3154032894","genre_codex":"other","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":[0.1528687,0.012274798,0.099876724,0.006895966,0.0054927734,0.0007605609,0.0031555842,0.002566542,0.7161083],"genre_scores_gemma":[0.31448928,0.012534323,0.091662526,0.0018748578,0.00065699377,0.0012673491,0.004433336,0.002397376,0.570684],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9985656,0.00014238054,0.00010788955,0.00024066035,0.00073062564,0.0002128642],"domain_scores_gemma":[0.99837035,0.00021941439,0.00021059642,0.00014895207,0.0009013414,0.00014949268],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000996088,0.0008497686,0.00057887466,0.001264358,0.0021071646,0.003599036,0.0007021985,0.0015095796,0.094254665],"category_scores_gemma":[0.0025161817,0.0008354747,0.0006081356,0.001427317,0.0014641372,0.0021529591,0.0015534305,0.0023938331,0.058294278],"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":[0.001928864,0.00037095376,0.0036726107,0.0023793683,0.000086616186,0.0037081286,0.0059636696,0.0016105109,0.4781221,0.12652867,0.05809432,0.31753427],"study_design_scores_gemma":[0.00008396813,0.00030137322,0.008502985,0.0004103443,0.00006614555,0.00194889,0.005140099,0.0014434997,0.2227502,0.023702886,0.73546284,0.00018680899],"about_ca_topic_score_codex":0.0030366827,"about_ca_topic_score_gemma":0.0031679193,"teacher_disagreement_score":0.094254665,"about_ca_system_score_codex":0.0016494218,"about_ca_system_score_gemma":0.0031471609,"threshold_uncertainty_score":0.31531328},"labels":[],"label_agreement":null},{"id":"W3155407250","doi":"10.5539/jfr.v10n3p25","title":"Pellet Quality of Corn-Based DDGS","year":2021,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Biofuel production and bioconversion","field":"Engineering","cited_by":0,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Pellet; Pellets; Water content; Bulk density; Distillers grains; Moisture; Pelletizing; Coproduct; Durability; Coffee grounds; Materials science; Pulp and paper industry; Angle of repose; Food science; Composite material; Mathematics; Environmental science; Chemistry; Engineering","score_opus":0.1509906365870954,"score_gpt":0.3787632189282647,"score_spread":0.2277725823411693,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3155407250","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":[0.9971004,0.0005372306,0.0011054073,0.000010902906,0.000010924731,0.000014802067,0.0005314532,0.000021166496,0.000667606],"genre_scores_gemma":[0.99490535,0.00042829022,0.0017871297,0.000020270038,0.000003389929,0.000015983054,0.0011795253,0.000046085075,0.0016139945],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9995346,0.00003287353,0.00004831672,0.00008168121,0.0002450094,0.000057567824],"domain_scores_gemma":[0.9995097,0.000079262645,0.00011144486,0.000034926106,0.00023099247,0.000033643533],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00038348933,0.00033044274,0.00034212557,0.00046495502,0.00021964846,0.00061068777,0.00019892234,0.00018985603,0.0013404723],"category_scores_gemma":[0.0006768881,0.00017659858,0.00037580726,0.0005476781,0.00013946841,0.00034361123,0.0002764627,0.00038561944,0.00018084746],"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":[0.0004313425,0.000034945922,0.004742934,0.00010139198,0.000031127674,0.000101862526,0.000055145687,0.0004023172,0.988076,0.00004841791,0.000040412146,0.00593419],"study_design_scores_gemma":[0.000010302445,0.00091126707,0.05224094,0.00001977893,0.000058822578,0.00013641891,0.00013104736,0.00085320184,0.94452566,0.000028017475,0.0010675724,0.000017081606],"about_ca_topic_score_codex":0.0023696101,"about_ca_topic_score_gemma":0.004291261,"teacher_disagreement_score":0.0023696101,"about_ca_system_score_codex":0.00031885505,"about_ca_system_score_gemma":0.00013760502,"threshold_uncertainty_score":0.0047115684},"labels":[],"label_agreement":null},{"id":"W3157261495","doi":"10.22034/fr.2021.31888.1642","title":"بررسی اثر انجماد بر ویژگیهای کیفی گوشت ماهیچه گاو خام و پخته در مدت پنج ماه نگهداری","year":2021,"lang":"fa","type":"article","venue":"Journal of Food Research","topic":"Military Technology and Strategies","field":"Engineering","cited_by":0,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Chemistry","score_opus":0.09516834486187178,"score_gpt":0.3598155615629184,"score_spread":0.26464721670104663,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3157261495","genre_codex":"other","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":[0.19626983,0.016668832,0.09356664,0.0140536465,0.008837388,0.0017906714,0.0035862008,0.0021175048,0.66310924],"genre_scores_gemma":[0.3414694,0.017924955,0.10456254,0.003033633,0.0012024253,0.0020571142,0.003048488,0.0020543882,0.524647],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9981863,0.00023133632,0.00018364792,0.00027743075,0.0009156862,0.00020571241],"domain_scores_gemma":[0.9976661,0.00038147584,0.00031827117,0.00017363334,0.0012587402,0.0002017581],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0013192571,0.0009707758,0.00058247044,0.0011896278,0.0021405404,0.0035346933,0.00074686337,0.0017035519,0.08511406],"category_scores_gemma":[0.0037408168,0.000775904,0.0006647982,0.0014702919,0.0019858556,0.0027127438,0.001962997,0.0031394316,0.05602197],"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":[0.0029044405,0.00044527827,0.004072314,0.0039309296,0.00009388702,0.0068112244,0.013245498,0.0010805645,0.43899602,0.076579705,0.06486804,0.3869722],"study_design_scores_gemma":[0.000110399356,0.0004182662,0.011309493,0.0007634803,0.00009227405,0.0027277668,0.011134166,0.0009104678,0.19324327,0.019188723,0.75989497,0.00020677882],"about_ca_topic_score_codex":0.0032788352,"about_ca_topic_score_gemma":0.0037780562,"teacher_disagreement_score":0.08511406,"about_ca_system_score_codex":0.0017736305,"about_ca_system_score_gemma":0.0034675323,"threshold_uncertainty_score":0.2847349},"labels":[],"label_agreement":null},{"id":"W3159811484","doi":"10.22034/fr.2021.33107.1665","title":"فعالیت آنتی اکسیدانی اسانس و عصارههای گیاه شاه اسپرغم وتاثیر آنها در ثبات اکسیداتیو روغن آفتابگردان","year":2021,"lang":"fa","type":"article","venue":"Journal of Food Research","topic":"Plant Growth Enhancement Techniques","field":"Agricultural and Biological Sciences","cited_by":0,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Chemistry; Food science","score_opus":0.17981146678750665,"score_gpt":0.379928177825274,"score_spread":0.20011671103776735,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3159811484","genre_codex":"other","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":[0.13931072,0.012893791,0.076760955,0.0066951746,0.0038394297,0.0010589572,0.003869598,0.0026707384,0.7529006],"genre_scores_gemma":[0.29213223,0.013525496,0.06267404,0.0016859199,0.00038720452,0.0009759403,0.0038619938,0.002357706,0.62239945],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.998005,0.00017305823,0.00018378274,0.00034263436,0.001024836,0.00027068082],"domain_scores_gemma":[0.9979206,0.0002594827,0.00026160915,0.00020157796,0.0011617724,0.00019506308],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0012084956,0.0011925066,0.00066303636,0.0018488325,0.0026161303,0.00500829,0.0008482391,0.001709574,0.11721204],"category_scores_gemma":[0.0032630372,0.0010422434,0.0009468095,0.0019995987,0.0022490849,0.0035048737,0.00249072,0.0027481788,0.07992377],"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":[0.0026062282,0.00044288047,0.0063712387,0.0035357175,0.00014266033,0.0055166115,0.010096226,0.0010510223,0.4683516,0.091524616,0.049546782,0.3608145],"study_design_scores_gemma":[0.00009513311,0.00031731126,0.014193586,0.0006095358,0.000110982,0.002982675,0.010067206,0.0008335136,0.27076963,0.018743519,0.681015,0.00026187146],"about_ca_topic_score_codex":0.007476391,"about_ca_topic_score_gemma":0.009072078,"teacher_disagreement_score":0.11721204,"about_ca_system_score_codex":0.0026475287,"about_ca_system_score_gemma":0.0055166646,"threshold_uncertainty_score":0.39211333},"labels":[],"label_agreement":null},{"id":"W3161526328","doi":"10.22034/fr.2021.35122.1688","title":"ارزیابی فعالیت ضدباکتریایی و تعیین ترکیبات شیمیایی اسانس گیاه اوجی جمعآوری شده از شمال ایران","year":2021,"lang":"fa","type":"article","venue":"Journal of Food Research","topic":"Bioactive Natural Diterpenoids Research","field":"Biochemistry, Genetics and Molecular Biology","cited_by":0,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Traditional medicine; Medicine","score_opus":0.09442011670420392,"score_gpt":0.43083639589329303,"score_spread":0.3364162791890891,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3161526328","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":[0.41044253,0.03136606,0.12323499,0.008870849,0.004894079,0.0021228085,0.011834688,0.0040431386,0.40319088],"genre_scores_gemma":[0.52902323,0.02862659,0.12946832,0.0033567993,0.0006385791,0.0028189353,0.01170777,0.0022572381,0.29210243],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99801624,0.000194012,0.00018636897,0.00041084876,0.0009819677,0.00021052654],"domain_scores_gemma":[0.9987417,0.00017860682,0.00020684402,0.00010269465,0.0006866355,0.000083602186],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0011227261,0.0012027205,0.0008832583,0.0014644084,0.0019531697,0.0023801394,0.00076976407,0.0014314349,0.036554392],"category_scores_gemma":[0.0017517254,0.0008913688,0.0008376912,0.0016164259,0.0012924863,0.0019676501,0.0014590451,0.0023980914,0.02741223],"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":[0.0010613687,0.00022738164,0.003854123,0.0032518264,0.00011545604,0.0016260899,0.0016446922,0.00089453417,0.80223936,0.0077598053,0.013891054,0.16343431],"study_design_scores_gemma":[0.00005238728,0.00040275676,0.012258836,0.00035940562,0.0001388508,0.0012672452,0.0020621833,0.001067098,0.6717577,0.0034871337,0.30698186,0.00016456172],"about_ca_topic_score_codex":0.005026401,"about_ca_topic_score_gemma":0.0076849777,"teacher_disagreement_score":0.036554392,"about_ca_system_score_codex":0.0017904582,"about_ca_system_score_gemma":0.0034418327,"threshold_uncertainty_score":0.12228662},"labels":[],"label_agreement":null},{"id":"W3162743729","doi":"10.22034/fr.2021.37022.1705","title":"بررسی ویژگیهای فیزیکو شیمیایی و آنتیاکسیدانی ماست موسیر پروبیوتیک غنی شده با اینولین","year":2021,"lang":"fa","type":"article","venue":"Journal of Food Research","topic":"Military Technology and Strategies","field":"Engineering","cited_by":1,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Chemistry","score_opus":0.09516834486187178,"score_gpt":0.3598155615629184,"score_spread":0.26464721670104663,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3162743729","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":[0.5989063,0.01650578,0.09185191,0.0049745524,0.003059783,0.0011065915,0.0051002754,0.0015943173,0.27690056],"genre_scores_gemma":[0.6544755,0.014127815,0.06710103,0.001173252,0.00040946045,0.0013590753,0.0053712907,0.0010401497,0.2549424],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99920684,0.00007875556,0.000075182346,0.00017823422,0.0003293094,0.00013170637],"domain_scores_gemma":[0.99938524,0.00010344913,0.00011614947,0.00004944456,0.0002641898,0.00008146768],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000607018,0.0006399732,0.0005191477,0.0006855364,0.0012533881,0.0014985893,0.00044806505,0.00095913623,0.026530666],"category_scores_gemma":[0.000972047,0.00060759333,0.0004980353,0.0008802413,0.0011031154,0.0014734981,0.0010158423,0.0021029846,0.013129036],"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":[0.00091615744,0.00017274196,0.0015000048,0.0012198163,0.000036329464,0.0010685638,0.0014028857,0.00052545185,0.91211295,0.011581802,0.0056241355,0.06383912],"study_design_scores_gemma":[0.00006519005,0.00040446589,0.008321371,0.00019034605,0.00006305493,0.0011112834,0.0018725201,0.0008280566,0.8353232,0.0045554843,0.1471448,0.00012023788],"about_ca_topic_score_codex":0.0018816484,"about_ca_topic_score_gemma":0.0026372457,"teacher_disagreement_score":0.026530666,"about_ca_system_score_codex":0.0011060286,"about_ca_system_score_gemma":0.0020064302,"threshold_uncertainty_score":0.08875388},"labels":[],"label_agreement":null},{"id":"W3163437661","doi":"10.22034/fr.2021.39570.1736","title":"پایدارسازی آنتوسیانینهای عصاره چای ترش با استفاده از پلی فنلها","year":2021,"lang":"fa","type":"article","venue":"Journal of Food Research","topic":"Military Technology and Strategies","field":"Engineering","cited_by":1,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Philosophy","score_opus":0.09516834486187178,"score_gpt":0.3598155615629184,"score_spread":0.26464721670104663,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3163437661","genre_codex":"other","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":[0.23520741,0.009110026,0.093859926,0.0048646433,0.004063775,0.0012110325,0.0030845387,0.0032647836,0.64533395],"genre_scores_gemma":[0.349536,0.008421408,0.08637594,0.0014514583,0.00045559183,0.0014922703,0.0038620415,0.0026688587,0.54573643],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9983839,0.0001520528,0.00013612777,0.00030606295,0.00079735566,0.00022439931],"domain_scores_gemma":[0.99826753,0.00022365704,0.00022265023,0.00015416073,0.00095286453,0.0001791346],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0009634028,0.0010534378,0.0005603448,0.001208362,0.0018689593,0.0026532803,0.00081947865,0.0015620837,0.10938634],"category_scores_gemma":[0.002567559,0.000862392,0.00059929874,0.0013183539,0.0013301584,0.0018798923,0.0015791669,0.0019308389,0.08231937],"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":[0.0020802603,0.00045167233,0.0030481748,0.0022101237,0.00007282465,0.002833131,0.0038253667,0.0014929777,0.6532924,0.041915566,0.042750407,0.24602698],"study_design_scores_gemma":[0.00011656969,0.00049308676,0.011261642,0.00042675587,0.00009194944,0.0021804094,0.004599997,0.0015108151,0.4408226,0.01043392,0.5278215,0.0002407182],"about_ca_topic_score_codex":0.0034561765,"about_ca_topic_score_gemma":0.0032521326,"teacher_disagreement_score":0.10938634,"about_ca_system_score_codex":0.0014506861,"about_ca_system_score_gemma":0.0032782634,"threshold_uncertainty_score":0.36593378},"labels":[],"label_agreement":null},{"id":"W3163919124","doi":"10.5539/jfr.v10n3p33","title":"Biochemical Characterization by GC-MS of Palm Kernel Oils Produced in Côte d’Ivoire","year":2021,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Coconut Research and Applications","field":"Chemistry","cited_by":0,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Tenera; Food science; Palm kernel; Fatty acid; Chemistry; Palm kernel oil; Elaeis guineensis; Cote d ivoire; Oleic acid; Botany; Biology; Palm oil; Biochemistry","score_opus":0.048233099642213485,"score_gpt":0.3584286406178805,"score_spread":0.310195540975667,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3163919124","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":[0.993808,0.0014633336,0.0022295038,0.000028026503,0.000027300719,0.000036202364,0.0010139894,0.000026335041,0.0013674296],"genre_scores_gemma":[0.982363,0.0015916289,0.008422808,0.000065230925,0.000008547211,0.000057215857,0.0013988573,0.00003951979,0.006053232],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998344,0.0000136382705,0.0000118617745,0.00005613779,0.000055278473,0.000028572664],"domain_scores_gemma":[0.99983263,0.00002829289,0.000037333724,0.00000865923,0.00007040733,0.000022644741],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00018027621,0.0006252552,0.0002741798,0.0014634326,0.00032072942,0.00047498257,0.00018209103,0.00026227708,0.0007872866],"category_scores_gemma":[0.00030353805,0.00016590806,0.0002835601,0.0007516648,0.00020453674,0.00023799784,0.0002394628,0.00025327032,0.00029161017],"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":[0.0002680361,0.00002662564,0.006401325,0.00008541049,0.00002145953,0.0001827952,0.00012482621,0.00006706497,0.98760843,0.000020647092,0.000014330728,0.005179037],"study_design_scores_gemma":[0.000018868759,0.0005852448,0.27429697,0.00007161689,0.00010020669,0.00064502424,0.0009311799,0.0009905356,0.7159559,0.00009109516,0.006278138,0.000035203742],"about_ca_topic_score_codex":0.013516957,"about_ca_topic_score_gemma":0.027451111,"teacher_disagreement_score":0.013516957,"about_ca_system_score_codex":0.00041744212,"about_ca_system_score_gemma":0.00033851297,"threshold_uncertainty_score":0.026876569},"labels":[],"label_agreement":null},{"id":"W3164528696","doi":"10.5539/jfr.v10n3p43","title":"Chemopreventative Potential of Plant-Based Extracts Coffee (Coffea) and Mauby (Colubrina Arborescens) using the Global Antioxidant Response (GAR) Method via in vitro Simulated Digestion","year":2021,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Coffee research and impacts","field":"Medicine","cited_by":0,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"DPPH; Antioxidant; Digestion (alchemy); Chemistry; Food science; Scavenging; Antioxidant capacity; Biochemistry; Botany; Chromatography; Biology","score_opus":0.0871580696698288,"score_gpt":0.43579602044183513,"score_spread":0.3486379507720063,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3164528696","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":[0.9924482,0.0039119828,0.0017860828,0.00012294477,0.00004273068,0.000044778077,0.00034903866,0.000066833265,0.0012274871],"genre_scores_gemma":[0.98955977,0.003015702,0.004226284,0.0001224033,0.000021866776,0.000066760185,0.00051461987,0.000015205954,0.0024574848],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998876,0.000017443443,0.0000100696625,0.000026471445,0.000034797788,0.000023628114],"domain_scores_gemma":[0.9999237,0.000009693859,0.000024703906,0.000005943498,0.000020202468,0.000015836666],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00013414549,0.0005439444,0.00034232723,0.0003325523,0.00015959934,0.00023875764,0.00011260103,0.00020528995,0.00063099054],"category_scores_gemma":[0.00014424679,0.00013194884,0.00033902258,0.0001909595,0.00013235674,0.00019066494,0.00020826084,0.00031975552,0.00012106556],"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":[0.000061031344,0.000018148528,0.00012775046,0.00008423883,0.000006788229,0.000022879378,0.000011251002,0.000041604482,0.99853873,0.000009968625,0.000015752294,0.0010618914],"study_design_scores_gemma":[0.0000066337434,0.0009503577,0.009294381,0.000019348287,0.00006660809,0.00012064596,0.000047273716,0.00032535943,0.9872687,0.000020375068,0.0018691868,0.000011163722],"about_ca_topic_score_codex":0.0010073311,"about_ca_topic_score_gemma":0.002443983,"teacher_disagreement_score":0.0010073311,"about_ca_system_score_codex":0.00013053321,"about_ca_system_score_gemma":0.00018038522,"threshold_uncertainty_score":0.0021108985},"labels":[],"label_agreement":null},{"id":"W3165509961","doi":"","title":"Optimization of sodium alginate extraction conditions from an Iranian brown algae (Nizimuddinia zanardini) using response surface methodology","year":2020,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Seaweed-derived Bioactive Compounds","field":"Agricultural and Biological Sciences","cited_by":0,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Response surface methodology; Extraction (chemistry); Sodium alginate; Algae; Brown seaweed; Sodium; Brown algae; Chemistry; Botany; Chromatography; Biology","score_opus":0.37733391476810146,"score_gpt":0.43853294167015694,"score_spread":0.061199026902055476,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3165509961","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":[0.9729423,0.010526741,0.011503634,0.0005703125,0.00015426076,0.00031541486,0.0007793505,0.00020720715,0.0030007695],"genre_scores_gemma":[0.9475208,0.0068534296,0.04031396,0.00032333998,0.000048889953,0.00032221933,0.0011697266,0.00008116113,0.0033664505],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99961036,0.000057574383,0.00004170231,0.000079375925,0.00016208524,0.000048968734],"domain_scores_gemma":[0.9998623,0.000032739084,0.00003223428,0.000006748776,0.000052282492,0.000013668572],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0005717692,0.0007220704,0.0007779826,0.00054487603,0.00031909344,0.0008524554,0.00030976973,0.000521268,0.00085349975],"category_scores_gemma":[0.00054915197,0.00023135374,0.0007497933,0.0005314757,0.00021677336,0.00043798066,0.00030263737,0.0006467828,0.00045759458],"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":[0.00014143401,0.00010327481,0.00061407813,0.00036266944,0.000023649593,0.000055305758,0.000057101854,0.00045129794,0.9886436,0.00003939417,0.0001487397,0.009359404],"study_design_scores_gemma":[0.000035370245,0.0011437743,0.014095098,0.00007435657,0.00015052747,0.00020523656,0.00018884643,0.0030960282,0.973892,0.000073104915,0.006987009,0.000058520585],"about_ca_topic_score_codex":0.0015377619,"about_ca_topic_score_gemma":0.0039860015,"teacher_disagreement_score":0.0015377619,"about_ca_system_score_codex":0.0003016269,"about_ca_system_score_gemma":0.00044800798,"threshold_uncertainty_score":0.003057599},"labels":[],"label_agreement":null},{"id":"W3166101596","doi":"","title":"Coupled effect of ultrasound, microwave and osmotic dehydration pretreatments on water loss kinetics during deep-fat frying of potatoes","year":2016,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Edible Oils Quality and Analysis","field":"Chemistry","cited_by":0,"is_retracted":false,"has_abstract":false,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Osmotic dehydration; Dehydration; Food science; Chemistry; Kinetics; Microwave; Biochemistry","score_opus":0.02595397164155171,"score_gpt":0.31703104263693643,"score_spread":0.2910770709953847,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3166101596","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":[0.99834967,0.00047340713,0.00087609235,0.000014214198,0.000009008129,0.0000054794814,0.000045763427,0.000008654562,0.00021772752],"genre_scores_gemma":[0.99825734,0.0003454334,0.0006169516,0.000015786198,0.0000034780844,0.0000061195465,0.000066589135,0.00000877687,0.000679468],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999232,0.000008927511,0.0000054931347,0.000021417334,0.000013236554,0.000027664304],"domain_scores_gemma":[0.9998599,0.000047785303,0.00003537953,0.000010735694,0.000031278,0.000014885644],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00015700152,0.00023109294,0.00023699855,0.00007761408,0.00010431464,0.00019966153,0.00012212427,0.00015522122,0.0008174193],"category_scores_gemma":[0.0002609327,0.00016633638,0.00018508697,0.00011508746,0.00016761247,0.00025008683,0.00010320452,0.00043264552,0.0001485219],"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":[0.0004794198,0.000018379807,0.00023485647,0.00003739749,0.000010459962,0.000021918824,0.000044200035,0.00014282839,0.9974331,0.000015495767,0.000015155167,0.0015468047],"study_design_scores_gemma":[0.0000081032595,0.00033143503,0.0040284167,0.000004629245,0.000024719686,0.000021405329,0.000057573572,0.00076986064,0.99440295,0.000011118937,0.0003330589,0.0000067537467],"about_ca_topic_score_codex":0.0012590355,"about_ca_topic_score_gemma":0.0024593123,"teacher_disagreement_score":0.0012590355,"about_ca_system_score_codex":0.00013575397,"about_ca_system_score_gemma":0.00015125943,"threshold_uncertainty_score":0.002734542},"labels":[],"label_agreement":null},{"id":"W3170060144","doi":"10.5539/jfr.v10n4p1","title":"Food Safety Economics in the COVID-19 Pandemic","year":2021,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"COVID-19 Pandemic Impacts","field":"Economics, Econometrics and Finance","cited_by":2,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":true,"ca_institutions":"Dalhousie University","funders":"","keywords":"Supply chain; Pandemic; Government (linguistics); Business; Sustainability; Food safety; Globalization; Public health; Food processing; Coronavirus disease 2019 (COVID-19); Food systems; Marketing; Food security; Economics; Geography; Political science; Medicine; Infectious disease (medical specialty); Agriculture; Market economy","score_opus":0.3301225297982496,"score_gpt":0.398950129853259,"score_spread":0.06882760005500943,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3170060144","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":[0.61815506,0.014026476,0.0066932957,0.109250546,0.0004917525,0.000073515184,0.0008762153,0.000035383546,0.2503977],"genre_scores_gemma":[0.9879645,0.0030599227,0.00027903818,0.0010646016,0.00015407379,0.00001138487,0.00007401388,0.000004855094,0.007387683],"study_design_codex":"theoretical_or_conceptual","study_design_gemma":"observational","domain_scores_codex":[0.99965096,0.00015934752,0.0000055119654,0.000020830445,0.000050244653,0.00011308832],"domain_scores_gemma":[0.99843293,0.0010112482,0.00016649126,0.000034143595,0.00020396327,0.00015112778],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0010968074,0.00016363188,0.0002655628,0.00060380116,0.0006783,0.0022480364,0.00021184677,0.0016231439,0.006163653],"category_scores_gemma":[0.0035677364,0.00014299306,0.00028248105,0.00084310817,0.0014184451,0.0019212936,0.0009126245,0.001580967,0.00023221984],"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":[0.00025514406,0.0001896131,0.027886463,0.00011452764,0.000039211318,0.0012598769,0.00038053497,0.06585767,0.0004096387,0.85195005,0.024321882,0.02733541],"study_design_scores_gemma":[0.00008597519,0.00024859534,0.058121428,0.00030675784,0.000039272396,0.000452789,0.006449518,0.055885945,0.00036204813,0.81093174,0.06703846,0.000077391654],"about_ca_topic_score_codex":0.022066478,"about_ca_topic_score_gemma":0.01365078,"teacher_disagreement_score":0.022066478,"about_ca_system_score_codex":0.006037753,"about_ca_system_score_gemma":0.002333911,"threshold_uncertainty_score":0.043876052},"labels":[],"label_agreement":null},{"id":"W3171172049","doi":"","title":"The effect of the lupine flour and corn starch on the rheological properties of dough, texture and organoleptical properties of gluten-free cake","year":2020,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Botanical Research and Chemistry","field":"Agricultural and Biological Sciences","cited_by":1,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Food science; Rheology; Corn starch; Texture (cosmology); Gluten; Gluten free; Starch; Starch gelatinization; Chemistry; Materials science; Composite material; Computer science","score_opus":0.07523405340231668,"score_gpt":0.26129574821655727,"score_spread":0.1860616948142406,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3171172049","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":[0.99836344,0.0010909141,0.00007297261,0.00002322587,0.0000144475225,0.000008737188,0.000084503234,0.0000048552856,0.0003369616],"genre_scores_gemma":[0.99788946,0.00046038593,0.00036760882,0.00003516104,0.000006218355,0.000010349323,0.00011682094,0.000004714906,0.0011094105],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99988747,0.00002547254,0.000008899507,0.000025083078,0.000027379358,0.000025578162],"domain_scores_gemma":[0.99973685,0.0000655217,0.00007070606,0.000012916306,0.000043876607,0.0000701429],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00017691476,0.00033864158,0.0002505759,0.00019058987,0.00019166691,0.00030205998,0.00014349022,0.00025286956,0.0012506834],"category_scores_gemma":[0.0003091664,0.00012413051,0.00035290327,0.000164454,0.00020281902,0.00027024667,0.00017092557,0.00081364874,0.0001237083],"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":[0.003920309,0.00083446543,0.0012820977,0.00025989133,0.000048188533,0.00011584261,0.00016478692,0.000103902064,0.98989594,0.00003799813,0.00008486954,0.0032517784],"study_design_scores_gemma":[0.00012473043,0.018340591,0.07358252,0.00006810758,0.00020895449,0.00028485234,0.0005356869,0.0009176662,0.902786,0.00008443152,0.0030141517,0.00005231834],"about_ca_topic_score_codex":0.0009527036,"about_ca_topic_score_gemma":0.001595233,"teacher_disagreement_score":0.0012506834,"about_ca_system_score_codex":0.00012922776,"about_ca_system_score_gemma":0.00014756777,"threshold_uncertainty_score":0.004183948},"labels":[],"label_agreement":null},{"id":"W3176891295","doi":"","title":"Development and characterization of edible films based on corn starch and eggplant powder with Mentha longifolia L. essential oil","year":2020,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Nanocomposite Films for Food Packaging","field":"Materials Science","cited_by":1,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Food spoilage; Starch; Food science; Shelf life; Food packaging; Biodegradation; Crop; Chemistry; Materials science; Agronomy; Organic chemistry; Biology; Bacteria","score_opus":0.04177219022609444,"score_gpt":0.295000759080612,"score_spread":0.25322856885451756,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3176891295","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":[0.9861057,0.005083695,0.0062889648,0.00008849514,0.000038569375,0.000050599174,0.00043219302,0.000087418106,0.0018243311],"genre_scores_gemma":[0.98664725,0.0024336404,0.007408157,0.000062320294,0.00000817433,0.00005454054,0.00043857505,0.00005408525,0.0028933259],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999012,0.000008149237,0.000009100985,0.000023427057,0.000042130752,0.000016068354],"domain_scores_gemma":[0.999851,0.000023630697,0.00006165426,0.000009561998,0.000037794965,0.000016352342],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00016543936,0.00039270776,0.00018703545,0.0005117618,0.00011789671,0.00029040576,0.00016390452,0.00032461807,0.0007068625],"category_scores_gemma":[0.00020701713,0.00017154225,0.0003699291,0.00031243794,0.00011890742,0.00037425238,0.00016380359,0.0004134422,0.00015631155],"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":[0.000020556903,0.000009093537,0.00011979198,0.00005697718,0.000004443919,0.000049919632,0.000013493329,0.00003167407,0.99827814,0.0000144140995,0.000014814647,0.0013867008],"study_design_scores_gemma":[0.000003940899,0.00017524448,0.0049181585,0.000016065462,0.000024210009,0.00013309767,0.000031887008,0.00033778016,0.9926341,0.000011759384,0.0017069458,0.000006760946],"about_ca_topic_score_codex":0.00048504415,"about_ca_topic_score_gemma":0.0010903272,"teacher_disagreement_score":0.0007068625,"about_ca_system_score_codex":0.00013905184,"about_ca_system_score_gemma":0.00007165737,"threshold_uncertainty_score":0.0023646355},"labels":[],"label_agreement":null},{"id":"W3180812735","doi":"10.5539/jfr.v10n4p9","title":"Effect of Scopoletin and Carotenoids on Postharvest Physiological Deterioration (PPD) of Transgenic High Beta Carotene Cassava","year":2021,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Cassava research and cyanide","field":"Agricultural and Biological Sciences","cited_by":4,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"National Root Crops Research Institute; Donald Danforth Plant Science Center","keywords":"Scopoletin; Lutein; Carotenoid; Postharvest; Chemistry; beta-Carotene; Food science; Botany; Biology; Medicine","score_opus":0.057243313130066316,"score_gpt":0.330024456765774,"score_spread":0.2727811436357077,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3180812735","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":[0.99905175,0.00019705774,0.0002994473,0.00002182149,0.000005308471,0.0000047577837,0.000090075,0.000023310366,0.00030637372],"genre_scores_gemma":[0.99767774,0.00013135528,0.0005322708,0.000034314406,0.0000017967308,0.000010872254,0.00025928573,0.000024407882,0.0013279216],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99991953,0.000011802638,0.000008933474,0.000026651842,0.000017216224,0.000015880458],"domain_scores_gemma":[0.9997571,0.00005599742,0.000052263782,0.000033016528,0.000032782158,0.000068811896],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000095149786,0.0002105929,0.00019400234,0.000116152914,0.00008067077,0.0002676846,0.0001240737,0.0001868497,0.0005783119],"category_scores_gemma":[0.00012977826,0.00012322972,0.00014384146,0.00009072675,0.00014860336,0.00014319172,0.00019924069,0.00046127202,0.00013230868],"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":[0.00012437251,0.000009625837,0.00027672728,0.000007857129,0.0000026563307,0.00002313368,0.00001000611,0.000008928889,0.9991899,0.000005582214,0.0000042552497,0.000337006],"study_design_scores_gemma":[0.000013452215,0.0006291532,0.03766027,0.0000056096005,0.000020580328,0.0002152108,0.00007614225,0.00051685655,0.95988286,0.000026730355,0.0009462705,0.0000067533697],"about_ca_topic_score_codex":0.0009777811,"about_ca_topic_score_gemma":0.001437654,"teacher_disagreement_score":0.0009777811,"about_ca_system_score_codex":0.00020037117,"about_ca_system_score_gemma":0.00012067265,"threshold_uncertainty_score":0.0019441247},"labels":[],"label_agreement":null},{"id":"W3184464382","doi":"10.22034/fr.2021.31904.1643","title":"اثر گرادیان ولتاژ و نوع الکترود بر خواص کیفی آب هویج در حرارتدهی اهمیک","year":2021,"lang":"fa","type":"article","venue":"Journal of Food Research","topic":"Military Technology and Strategies","field":"Engineering","cited_by":0,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Chemistry","score_opus":0.09516834486187178,"score_gpt":0.3598155615629184,"score_spread":0.26464721670104663,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3184464382","genre_codex":"other","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":[0.30121633,0.014744919,0.11603118,0.005565364,0.0033904095,0.00095491315,0.002805677,0.0021634018,0.5531278],"genre_scores_gemma":[0.49007374,0.01656049,0.09420926,0.001861265,0.00050391845,0.0015940047,0.0031957352,0.0015885846,0.39041293],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99892575,0.000120122146,0.000095941585,0.00019576188,0.00052421435,0.00013813427],"domain_scores_gemma":[0.9988211,0.00019090057,0.00017820143,0.00010179576,0.0006182967,0.00008957728],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0009487108,0.0007821289,0.00047304557,0.0009758227,0.0016784094,0.0023939165,0.0006690335,0.0012609545,0.055302925],"category_scores_gemma":[0.0020470307,0.0007198183,0.0004931655,0.0012197172,0.0011457687,0.0020492421,0.0014019273,0.0020294597,0.032525476],"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":[0.0017125832,0.00029859095,0.003988758,0.0022777005,0.00007820428,0.0028533258,0.0040286686,0.0015453387,0.69928735,0.047504093,0.019666737,0.21675865],"study_design_scores_gemma":[0.00008717972,0.0004642934,0.011582022,0.000381056,0.000079044745,0.001972169,0.006309514,0.0015131653,0.4952003,0.01491614,0.46729568,0.00019945361],"about_ca_topic_score_codex":0.002966217,"about_ca_topic_score_gemma":0.003286966,"teacher_disagreement_score":0.055302925,"about_ca_system_score_codex":0.0014328067,"about_ca_system_score_gemma":0.0027731222,"threshold_uncertainty_score":0.18500668},"labels":[],"label_agreement":null},{"id":"W3184630868","doi":"10.5539/jfr.v10n4p16","title":"Ethnobotanical Uses of Non-cultivated Edible Fruit Species in the Department of Oussouye (South Senegal)","year":2021,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"African Botany and Ecology Studies","field":"Agricultural and Biological Sciences","cited_by":2,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Ethnobotany; Ceiba; Parkia biglobosa; Subsistence agriculture; Geography; Traditional knowledge; Population; Anacardiaceae; Firewood; Biology; Agroforestry; Medicinal plants; Agriculture; Botany; Ecology; Indigenous","score_opus":0.1427213779541883,"score_gpt":0.3394273883746263,"score_spread":0.19670601042043803,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3184630868","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":[0.9994684,0.00015431411,0.000012643399,0.000013826949,5.886327e-7,0.0000031302754,0.000058160353,4.829583e-7,0.00028849556],"genre_scores_gemma":[0.99907947,0.000424569,0.00007736176,0.000011606372,9.275357e-7,0.000007242194,0.00005890027,5.102822e-7,0.0003394565],"study_design_codex":"observational","study_design_gemma":"observational","domain_scores_codex":[0.99989617,0.000034907138,0.000011476262,0.000016876866,0.0000131167435,0.000027530488],"domain_scores_gemma":[0.9997731,0.000095357515,0.00007408928,0.00000954683,0.000021148777,0.000026737645],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00024954186,0.00027538228,0.0001675388,0.0013505027,0.0007070667,0.00041017428,0.0001829717,0.00017025672,0.0017035552],"category_scores_gemma":[0.00038664773,0.00013483119,0.000110472254,0.0017675176,0.00053420936,0.00042317153,0.0005777034,0.00013254544,0.00009713013],"study_design_candidate":"observational","study_design_consensus":"observational","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00010042395,0.00006617576,0.9127528,0.00043303636,0.000035623776,0.0028630956,0.043418664,0.00009555527,0.011850258,0.00029974993,0.00018061078,0.027903913],"study_design_scores_gemma":[0.000002079569,0.00007485713,0.95347834,0.000048308448,0.000011925872,0.00093834504,0.04344159,0.000050680144,0.0004049404,0.00004174234,0.0014983645,0.000008849279],"about_ca_topic_score_codex":0.017465029,"about_ca_topic_score_gemma":0.07286391,"teacher_disagreement_score":0.017465029,"about_ca_system_score_codex":0.0004378298,"about_ca_system_score_gemma":0.0003207652,"threshold_uncertainty_score":0.03472674},"labels":[],"label_agreement":null},{"id":"W3184912265","doi":"10.22034/fr.2021.40623.1752","title":"تاثیر پارامترهای عملیاتی بر رفتار شار تراوه و گرفتگی طی شفاف سازی آب انار با استفاده از غشای پلیمری اولترافیلتراسیون","year":2021,"lang":"fa","type":"article","venue":"Journal of Food Research","topic":"Erosion and Abrasive Machining","field":"Environmental Science","cited_by":0,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Bar (unit); Physics","score_opus":0.16476328267037108,"score_gpt":0.4223297778022345,"score_spread":0.25756649513186347,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3184912265","genre_codex":"other","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":[0.40735987,0.023548692,0.13276201,0.004089247,0.004873819,0.0012113524,0.0071076686,0.0038923211,0.41515505],"genre_scores_gemma":[0.38113582,0.02817828,0.14159575,0.0020655207,0.0007765277,0.0027686665,0.016352445,0.0047158874,0.42241114],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9984956,0.000110271416,0.00012983066,0.00028438467,0.00076747034,0.00021238778],"domain_scores_gemma":[0.9987839,0.00016626112,0.00016146545,0.0001335157,0.0006313329,0.0001236335],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0010901561,0.0009231626,0.0007432653,0.0012537225,0.0020359629,0.0019525421,0.0007337445,0.0010972755,0.051311404],"category_scores_gemma":[0.0015843924,0.0010909582,0.0005754928,0.001578259,0.0011404722,0.001642994,0.0012071719,0.0028081387,0.034552906],"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":[0.00074255635,0.0001320966,0.0010582246,0.0013905457,0.000032576125,0.00095856824,0.0014720905,0.00035468367,0.91645104,0.0076702973,0.009122884,0.060614455],"study_design_scores_gemma":[0.000035270743,0.00024603042,0.006022173,0.00024417878,0.000064979205,0.0009313732,0.0014690714,0.0006368773,0.6611828,0.0029313667,0.32611898,0.00011694438],"about_ca_topic_score_codex":0.0021365373,"about_ca_topic_score_gemma":0.004621652,"teacher_disagreement_score":0.051311404,"about_ca_system_score_codex":0.0012169123,"about_ca_system_score_gemma":0.002546202,"threshold_uncertainty_score":0.17165375},"labels":[],"label_agreement":null},{"id":"W3186612189","doi":"10.5539/jfr.v10n4p33","title":"The Feasibility of Controlled Environment in Horticulturally Poor Region: The Case of New Brunswick in Canada","year":2021,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Organic Food and Agriculture","field":"Agricultural and Biological Sciences","cited_by":0,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":true,"ca_institutions":"Dalhousie University","funders":"","keywords":"Agriculture; Agricultural economics; Geography; Autonomy; Business; Socioeconomics; Economics; Political science","score_opus":0.06390570313967563,"score_gpt":0.2810092017357358,"score_spread":0.21710349859606015,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3186612189","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":[0.94183534,0.0023023966,0.0002680967,0.013376931,0.000063577085,0.00016662353,0.0005914397,0.000014003804,0.04138164],"genre_scores_gemma":[0.99200284,0.0009564953,0.0003051707,0.0013293789,0.0000059402037,0.000027005817,0.000094025956,0.000008193316,0.005270866],"study_design_codex":"observational","study_design_gemma":"observational","domain_scores_codex":[0.9972427,0.00034798536,0.000059188435,0.00014480956,0.00034669563,0.0018587214],"domain_scores_gemma":[0.9967109,0.00047184236,0.00027026673,0.00011909536,0.0010022195,0.0014256778],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.001268426,0.00028658236,0.00044179187,0.0011076808,0.019379394,0.0047253543,0.0021303773,0.0014173527,0.004165376],"category_scores_gemma":[0.0027087128,0.00038061876,0.00049024087,0.0034508626,0.004475687,0.0010717671,0.0032504823,0.0024533232,0.0001562241],"study_design_candidate":"observational","study_design_consensus":"observational","about_ca_topic_candidate":true,"about_ca_topic_consensus":true,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0006118783,0.00032679492,0.5692385,0.001048703,0.00028379305,0.043352854,0.20252082,0.002451266,0.004698006,0.06858824,0.034390006,0.07248918],"study_design_scores_gemma":[0.000064920605,0.00009514896,0.40237987,0.00084804767,0.00014645763,0.0027591325,0.49173144,0.0013634587,0.00066572626,0.002393432,0.09735057,0.00020195592],"about_ca_topic_score_codex":0.997971,"about_ca_topic_score_gemma":0.99952185,"teacher_disagreement_score":0.12267119,"about_ca_system_score_codex":0.12267119,"about_ca_system_score_gemma":0.15646729,"threshold_uncertainty_score":0.89004594},"labels":[],"label_agreement":null},{"id":"W3186827555","doi":"10.22034/fr.2021.38004.1714","title":"بررسی اثر اسانس شیره درخت بنه بر خواص فیزیکوشیمیایی، میکروبی و حسی پنیر کوزهای","year":2021,"lang":"fa","type":"article","venue":"Journal of Food Research","topic":"Military Technology and Strategies","field":"Engineering","cited_by":1,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Medicine","score_opus":0.09516834486187178,"score_gpt":0.3598155615629184,"score_spread":0.26464721670104663,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3186827555","genre_codex":"other","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":[0.12242183,0.009654995,0.07324328,0.0092754,0.0053773155,0.0009152675,0.0023452735,0.0019936808,0.774773],"genre_scores_gemma":[0.27094182,0.011250096,0.072117664,0.0022560258,0.0006747863,0.0012331204,0.0026908228,0.0022393414,0.6365963],"study_design_codex":"design_other","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9980221,0.00022714947,0.00015275567,0.00033183963,0.001019563,0.00024655432],"domain_scores_gemma":[0.9977672,0.00029180234,0.0002689489,0.00016203932,0.0012853848,0.00022463828],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.001110416,0.001045322,0.00054591993,0.0014038386,0.0024992991,0.00415458,0.00077749864,0.0018551516,0.11544941],"category_scores_gemma":[0.003536543,0.00086529064,0.0006268854,0.0016768697,0.0021784338,0.0029162338,0.002138544,0.0028877405,0.08085068],"study_design_candidate":"bench_or_experimental","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.002476181,0.00051185157,0.0048674103,0.003234258,0.00010751146,0.005979845,0.014078122,0.0018980169,0.32137737,0.17491753,0.10674526,0.36380675],"study_design_scores_gemma":[0.00009340104,0.00030369792,0.009279783,0.00062236487,0.00007670067,0.00235356,0.011444848,0.0010933,0.13429843,0.02444618,0.8157718,0.00021594214],"about_ca_topic_score_codex":0.0046845432,"about_ca_topic_score_gemma":0.0051478855,"teacher_disagreement_score":0.11544941,"about_ca_system_score_codex":0.0021952207,"about_ca_system_score_gemma":0.0044421605,"threshold_uncertainty_score":0.38621676},"labels":[],"label_agreement":null},{"id":"W3186848605","doi":"10.22034/fr.2021.38340.1717","title":"ﺑﺮرﺳﯽ تأثیر ﻧﻮع فیلم بستهبندی و اتمسفر درون بسته ﺑﺮ وﯾﮋگی های نان سنگک غنی شده ﺑﺎ پودر تفاله هویج","year":2021,"lang":"fa","type":"article","venue":"Journal of Food Research","topic":"Military Technology and Strategies","field":"Engineering","cited_by":0,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Computer science","score_opus":0.09516834486187178,"score_gpt":0.3598155615629184,"score_spread":0.26464721670104663,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3186848605","genre_codex":"other","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":[0.07727283,0.011256184,0.08713206,0.011349348,0.005369037,0.00073763245,0.0021118503,0.002254851,0.8025162],"genre_scores_gemma":[0.26617357,0.015442626,0.088023946,0.0025229973,0.0011051892,0.001317829,0.0025925885,0.0026795662,0.6201417],"study_design_codex":"design_other","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9973801,0.00035507692,0.0002367719,0.00037007997,0.0013755922,0.00028233623],"domain_scores_gemma":[0.9961719,0.0005893868,0.00045967504,0.00029665185,0.0021566954,0.0003257645],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.001665422,0.0010804326,0.00059457286,0.0018028712,0.0028412975,0.0055650384,0.00089978887,0.0019977516,0.119817816],"category_scores_gemma":[0.0055823233,0.00093022874,0.0006602939,0.0018401745,0.0025310356,0.0032749355,0.0024705904,0.0028297405,0.076957144],"study_design_candidate":"bench_or_experimental","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.002182443,0.00038246816,0.005714746,0.003264542,0.00013210972,0.0049960953,0.013347495,0.0019616862,0.15452702,0.22077757,0.12491214,0.46780166],"study_design_scores_gemma":[0.00007301191,0.00019685074,0.009258897,0.0007306067,0.00007681406,0.001939872,0.009673707,0.0013552463,0.050361603,0.030604418,0.89554846,0.00018051038],"about_ca_topic_score_codex":0.0048726355,"about_ca_topic_score_gemma":0.0050519723,"teacher_disagreement_score":0.119817816,"about_ca_system_score_codex":0.002512123,"about_ca_system_score_gemma":0.0056447745,"threshold_uncertainty_score":0.40083057},"labels":[],"label_agreement":null},{"id":"W3188909530","doi":"","title":"Optimization of Milk Cholesterol Reduction Using Beta-cyclodextrin and Catechin hydrate","year":2021,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Cholesterol and Lipid Metabolism","field":"Medicine","cited_by":0,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Chemistry; Cyclodextrin; Hydrate; Catechin; Reduction (mathematics); BETA (programming language); Food science; Biochemistry; Polyphenol; Organic chemistry; Computer science; Mathematics; Antioxidant","score_opus":0.10670176273061241,"score_gpt":0.3807511309827865,"score_spread":0.2740493682521741,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3188909530","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":[0.9903632,0.0044775316,0.0022738045,0.00021583092,0.00007100602,0.00009977231,0.00025457545,0.000078921206,0.0021654933],"genre_scores_gemma":[0.9889486,0.0035432158,0.005019199,0.00009996749,0.000013433487,0.00007957495,0.0002321983,0.000031884258,0.0020319924],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99980813,0.000025220395,0.000019327266,0.000048480157,0.000057972706,0.00004094533],"domain_scores_gemma":[0.999936,0.000011771514,0.000020148302,0.0000045203715,0.000016622675,0.000010992597],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00021737027,0.00039069998,0.00043534845,0.00030615932,0.00017526229,0.00038021404,0.00028018613,0.00036212525,0.00096595194],"category_scores_gemma":[0.0002260698,0.00017883893,0.0005020213,0.00032876537,0.00012990665,0.00027925565,0.00023987866,0.000468861,0.00032860402],"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":[0.00030198216,0.0002673493,0.000276551,0.00036124475,0.000027401535,0.000097410164,0.000039280283,0.00057338126,0.99188304,0.00009450109,0.00021965751,0.0058580614],"study_design_scores_gemma":[0.000028156559,0.00067449844,0.0015689551,0.00002582648,0.000045822013,0.00006824069,0.00003967369,0.0013534167,0.99240124,0.000024387838,0.0037545862,0.000015244792],"about_ca_topic_score_codex":0.00093078375,"about_ca_topic_score_gemma":0.0013883493,"teacher_disagreement_score":0.00096595194,"about_ca_system_score_codex":0.000252218,"about_ca_system_score_gemma":0.00020316898,"threshold_uncertainty_score":0.0032314062},"labels":[],"label_agreement":null},{"id":"W3194220992","doi":"10.5539/jfr.v10n6p56","title":"Prevalence of Hypertension and Its Associated Factors among Adults in Selected Areas of Bangladesh: A Community Based Cross-sectional Study","year":2021,"lang":"en","type":"preprint","venue":"Journal of Food Research","topic":"Blood Pressure and Hypertension Studies","field":"Medicine","cited_by":1,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"University of Dhaka","keywords":"Medicine; Cross-sectional study; Overweight; Logistic regression; Obesity; Environmental health; Public health; Descriptive statistics; Diabetes mellitus; Statistical significance; Demography; Internal medicine","score_opus":0.20239266569308348,"score_gpt":0.3882131640397862,"score_spread":0.1858204983467027,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3194220992","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":[0.9990759,0.000081663035,0.000041437066,0.000035726094,0.000002152692,0.000027799266,0.0003876219,0.0000019214574,0.00034571864],"genre_scores_gemma":[0.99916244,0.00014294659,0.00009878419,0.000041799507,0.000004785219,0.000033979384,0.00033593108,7.776668e-7,0.0001785376],"study_design_codex":"observational","study_design_gemma":"observational","domain_scores_codex":[0.99962735,0.00008250878,0.00007388171,0.00007224544,0.00009308837,0.000050900773],"domain_scores_gemma":[0.99938333,0.00008411333,0.00020957591,0.00003599979,0.00010835536,0.00017858866],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00044301024,0.00021983219,0.00030028465,0.0006625733,0.0005126291,0.0004125253,0.00019448834,0.00046390295,0.0015162077],"category_scores_gemma":[0.0008006072,0.00039657575,0.00023862472,0.000982951,0.00028985174,0.0005215003,0.0003155807,0.0004284661,0.00035537203],"study_design_candidate":"observational","study_design_consensus":"observational","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000025554455,0.00007607522,0.99871874,0.000014378907,0.000018595694,0.000081101214,0.0003225665,0.000008408974,0.00024169439,0.0000060836815,0.000047150577,0.00043977177],"study_design_scores_gemma":[0.0000049228656,0.00021235996,0.9983315,0.00000797532,0.000012006138,0.00029383358,0.000943305,0.000035985093,0.000028460989,0.000007894916,0.00011793501,0.000003912981],"about_ca_topic_score_codex":0.0075789196,"about_ca_topic_score_gemma":0.011633004,"teacher_disagreement_score":0.0075789196,"about_ca_system_score_codex":0.00032505908,"about_ca_system_score_gemma":0.00029585103,"threshold_uncertainty_score":0.015069604},"labels":[],"label_agreement":null},{"id":"W3195780429","doi":"10.5539/jfr.v10n4p42","title":"Enhancing the Nutritional Quality of Vegetable Amaranth through Specific Food Preparation Methods","year":2021,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Seed and Plant Biochemistry","field":"Agricultural and Biological Sciences","cited_by":6,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"FP7 International Cooperation; Deutsche Gesellschaft für Internationale Zusammenarbeit; Bundesministerium für Wirtschaftliche Zusammenarbeit und Entwicklung","keywords":"Amaranth; Bioavailability; Food science; Micronutrient; Nutrient; Chemistry; Iron deficiency; Meal; Antinutrient; Carotenoid; Biotechnology; Biology; Anemia; Medicine; Phytic acid","score_opus":0.25842202655787017,"score_gpt":0.44516426523493813,"score_spread":0.18674223867706796,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3195780429","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":[0.99411535,0.0016913767,0.0029036293,0.000047975907,0.000019261051,0.000068381836,0.00013878052,0.000043105018,0.00097203674],"genre_scores_gemma":[0.97590524,0.0018432873,0.019658916,0.00006200935,0.000010158801,0.000087617154,0.00030439804,0.000035568584,0.0020928795],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.9998542,0.00003754641,0.000012471855,0.000031839525,0.00004323445,0.000020589458],"domain_scores_gemma":[0.999848,0.000030119523,0.00006118624,0.000013034734,0.000031262472,0.000016415619],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0002076135,0.00036496026,0.00024298854,0.0004018946,0.0001694358,0.00025646645,0.00017560202,0.00022168213,0.0009821941],"category_scores_gemma":[0.00026665832,0.00012755516,0.00024173586,0.00023619189,0.00012319165,0.00020255368,0.0002507587,0.0003414358,0.00016720046],"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":[0.00022374206,0.00006195472,0.0005841369,0.00021169982,0.000013082129,0.000044196087,0.000030126037,0.000034488552,0.99470717,0.000024548794,0.000015041307,0.004049875],"study_design_scores_gemma":[0.00003538354,0.0034138695,0.02726514,0.000065516695,0.00012972504,0.00046332704,0.00013954505,0.0003521799,0.96406156,0.00004655303,0.0040003275,0.000026896974],"about_ca_topic_score_codex":0.00040280842,"about_ca_topic_score_gemma":0.0013541204,"teacher_disagreement_score":0.0009821941,"about_ca_system_score_codex":0.00012002828,"about_ca_system_score_gemma":0.000113296155,"threshold_uncertainty_score":0.0032857656},"labels":[],"label_agreement":null},{"id":"W3196557790","doi":"10.5539/jfr.v10n5p1","title":"Inhibition of Digestive Enzymes, Antioxidant and Free Radical Scavenging Capacities of Stem Bark Extracts of Coula edulis Baill (Olacaceae)","year":2021,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Phytochemicals and Antioxidant Activities","field":"Medicine","cited_by":3,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"DPPH; Chemistry; Antioxidant; ABTS; Flavonoid; Invertase; Catechin; Quercetin; Polyphenol; Radical; Food science; Biochemistry; Bark (sound); Enzyme; Biology","score_opus":0.05306437910981321,"score_gpt":0.32264892415885127,"score_spread":0.26958454504903806,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3196557790","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":[0.9912811,0.006622195,0.000591819,0.00010609698,0.000021449301,0.000015102655,0.00027937398,0.000059394184,0.0010234534],"genre_scores_gemma":[0.99332196,0.0022337628,0.0012846119,0.00015674728,0.000015372363,0.00001788959,0.00067628635,0.0000108137065,0.0022825114],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999658,0.0000045571337,0.0000038649714,0.0000091346865,0.000009537766,0.0000071660083],"domain_scores_gemma":[0.9999335,0.000013077525,0.000024762076,0.000004744992,0.000010820062,0.000013087082],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00006599963,0.0003873175,0.000226334,0.00036358694,0.00013877527,0.00017032784,0.00011602119,0.0001746234,0.0011049375],"category_scores_gemma":[0.00010602652,0.00009491345,0.00021924799,0.00021375666,0.00009882905,0.00020980685,0.00013702053,0.00031821185,0.00012870903],"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":[0.00021650537,0.00009301281,0.000845921,0.0002305699,0.000019787372,0.00007509505,0.00002178993,0.00004303012,0.9924126,0.000026972952,0.0000514629,0.0059632063],"study_design_scores_gemma":[0.00010152784,0.0027926469,0.12621185,0.00009376161,0.00021958306,0.0006638418,0.00011077232,0.0008287057,0.8618752,0.000089992864,0.006993149,0.000018973007],"about_ca_topic_score_codex":0.0009341928,"about_ca_topic_score_gemma":0.0018882235,"teacher_disagreement_score":0.0011049375,"about_ca_system_score_codex":0.0001666644,"about_ca_system_score_gemma":0.00009379016,"threshold_uncertainty_score":0.0036964417},"labels":[],"label_agreement":null},{"id":"W3200166750","doi":"10.5539/jfr.v10n5p18","title":"Rheological, Baking and Sensory Characteristics of Bread from Wheat-Cassava Composite Dough","year":2021,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Food composition and properties","field":"Nursing","cited_by":10,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Food science; Rheology; Wheat flour; Composite number; Wheat bread; Mathematics; Bread making; Materials science; Chemistry; Composite material","score_opus":0.14494536308317482,"score_gpt":0.36682152638531335,"score_spread":0.22187616330213852,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3200166750","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":[0.99953437,0.00015579269,0.00010955553,0.000006019557,0.0000020541424,0.0000020978034,0.000050337872,0.000002587047,0.00013729303],"genre_scores_gemma":[0.99922585,0.0000827697,0.00021223606,0.000007941469,9.692893e-7,0.0000028016198,0.0001546961,0.0000032052733,0.0003095541],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99993265,0.000010580176,0.0000075222856,0.000014661774,0.00002263105,0.000011985367],"domain_scores_gemma":[0.9999138,0.000013560018,0.00002491632,0.0000058617834,0.000023796552,0.000018004084],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00009839855,0.00019382818,0.00015509072,0.00019816076,0.000100744444,0.0002116352,0.00005583437,0.00012240303,0.0005365898],"category_scores_gemma":[0.00016696834,0.00009836037,0.00017404792,0.00017967765,0.00010199779,0.00013062959,0.000115500065,0.0002584545,0.000092408794],"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":[0.00041238352,0.00003489585,0.0064376155,0.000057905636,0.000019184201,0.00010407044,0.00008088458,0.00007491224,0.9903707,0.00001623738,0.000022873626,0.0023683093],"study_design_scores_gemma":[0.00002740174,0.0020874923,0.5328386,0.000016896121,0.00012386184,0.00047411412,0.00039110202,0.0010495004,0.4618769,0.000053068066,0.001036504,0.000024501067],"about_ca_topic_score_codex":0.0008681605,"about_ca_topic_score_gemma":0.0014598499,"teacher_disagreement_score":0.0008681605,"about_ca_system_score_codex":0.00007709021,"about_ca_system_score_gemma":0.000061741266,"threshold_uncertainty_score":0.0017950535},"labels":[],"label_agreement":null},{"id":"W3200443932","doi":"","title":"Influence of potato processing with ultrasound and microwave pretreatments on oil uptake during frying","year":2018,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Edible Oils Quality and Analysis","field":"Chemistry","cited_by":0,"is_retracted":false,"has_abstract":false,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Microwave; Ultrasound; Food science; Environmental science; Pulp and paper industry; Chemistry; Medicine; Computer science; Engineering","score_opus":0.04905890771477025,"score_gpt":0.35048338451034855,"score_spread":0.3014244767955783,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3200443932","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":[0.9980357,0.0006580116,0.0006861894,0.000032541066,0.000024198202,0.000014578548,0.00006844975,0.000016237787,0.00046416748],"genre_scores_gemma":[0.9981364,0.00040048163,0.0006963175,0.00003320681,0.000010238327,0.000011175348,0.000080850805,0.000018022265,0.000613254],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99977976,0.000038556882,0.00002099919,0.000056759327,0.000030689407,0.00007327083],"domain_scores_gemma":[0.9995425,0.00023273633,0.00008467866,0.0000246951,0.00007949765,0.000035896905],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00027466408,0.0003909205,0.00039407454,0.00011406255,0.00021401382,0.00046433762,0.0001877106,0.0003628015,0.0015791857],"category_scores_gemma":[0.00090952724,0.00026582193,0.00028451253,0.00021358757,0.00031551,0.0004093875,0.00013731628,0.00049249653,0.00027542296],"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":[0.0021099478,0.00006703066,0.00045424324,0.00008839192,0.000026265336,0.000056185,0.000099168494,0.0001920718,0.99420786,0.000025278934,0.000033935714,0.0026395435],"study_design_scores_gemma":[0.000022140495,0.0007709746,0.005357993,0.000008709043,0.000063196254,0.00003047243,0.00010093389,0.00069068937,0.99246335,0.000014195873,0.00046462807,0.0000127237745],"about_ca_topic_score_codex":0.0019181453,"about_ca_topic_score_gemma":0.002821809,"teacher_disagreement_score":0.0019181453,"about_ca_system_score_codex":0.000258668,"about_ca_system_score_gemma":0.00033938995,"threshold_uncertainty_score":0.0052829385},"labels":[],"label_agreement":null},{"id":"W3203997614","doi":"10.22034/fr.2021.37834.1711","title":"The effect of osmotic dehydration before drying on the physicochemical and sensorial characteristics of dried onion slices","year":2021,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Garlic and Onion Studies","field":"Agricultural and Biological Sciences","cited_by":1,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Osmotic dehydration; Dehydration; Chemistry; Food science; Chromatography; Biochemistry","score_opus":0.0462157278429187,"score_gpt":0.3097205882776996,"score_spread":0.2635048604347809,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3203997614","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":[0.99340904,0.003594178,0.00079614756,0.00007098164,0.000094347466,0.000028312606,0.00044754756,0.000034023473,0.0015253578],"genre_scores_gemma":[0.9943678,0.0016239525,0.001514226,0.000118540695,0.000020785532,0.0000311484,0.00044267636,0.000023063725,0.0018578987],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999001,0.000008176943,0.000008487542,0.000025957686,0.00003887642,0.000018425091],"domain_scores_gemma":[0.99981755,0.000035491103,0.000056400968,0.000011187437,0.00005258186,0.000026888734],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0001276559,0.00040168795,0.00020827513,0.00022845963,0.00016257293,0.00027758416,0.00015648335,0.0002265417,0.0016632614],"category_scores_gemma":[0.0002245313,0.00013400614,0.00039423758,0.00020965228,0.00015294718,0.0004317955,0.0001808347,0.0007874577,0.00017845463],"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":[0.00023052064,0.000036354617,0.0008080226,0.00014006514,0.000012104467,0.00008704634,0.00006536092,0.000047911548,0.99578387,0.000025318597,0.00008272738,0.002680752],"study_design_scores_gemma":[0.000014542801,0.0010662442,0.041970525,0.000048098118,0.00008962768,0.00032562524,0.0003132353,0.00045711623,0.9518762,0.00007438387,0.0037261005,0.000038321166],"about_ca_topic_score_codex":0.00079971965,"about_ca_topic_score_gemma":0.0014071206,"teacher_disagreement_score":0.0016632614,"about_ca_system_score_codex":0.00014055838,"about_ca_system_score_gemma":0.0001118033,"threshold_uncertainty_score":0.005564213},"labels":[],"label_agreement":null},{"id":"W3204372316","doi":"10.5539/jfr.v10n5p36","title":"Nutritional Value and Sensory Acceptability of M. oleifera Fortified Finger Millet Porridge for Children with Cerebral Palsy in Nairobi County, Kenya","year":2021,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Child Nutrition and Water Access","field":"Nursing","cited_by":2,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"Mount Saint Vincent University","funders":"Fonds National de la Recherche Luxembourg","keywords":"Fortification; Nutrient; Food science; Moringa; Nutrient density; Finger millet; Medicine; Biotechnology; Toxicology; Biology; Agronomy","score_opus":0.0555545310749156,"score_gpt":0.3467816695474904,"score_spread":0.2912271384725748,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3204372316","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":[0.99953234,0.00006908782,0.000012703711,0.000018897557,0.0000011507473,0.00000910531,0.000073954405,0.0000010064026,0.00028180238],"genre_scores_gemma":[0.9990338,0.00016022837,0.00020717936,0.000019269211,7.08633e-7,0.000014170714,0.00007355643,0.0000011251047,0.00048992044],"study_design_codex":"observational","study_design_gemma":"observational","domain_scores_codex":[0.99980384,0.00003483564,0.000022203823,0.00003236697,0.00006203075,0.000044873283],"domain_scores_gemma":[0.9998344,0.000024157393,0.00006100421,0.000003474114,0.000039063812,0.000037761623],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00035900075,0.0003562029,0.00029228596,0.0004067435,0.000847489,0.0004647242,0.00022788398,0.00026285736,0.0015346556],"category_scores_gemma":[0.0006920099,0.0002643535,0.00029124675,0.0004761715,0.00028280253,0.0002145471,0.0003058515,0.00036833447,0.0001729511],"study_design_candidate":"observational","study_design_consensus":"observational","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0015120893,0.0010998135,0.9108033,0.0005383446,0.00012000825,0.0029289213,0.013730727,0.00016848366,0.0415109,0.0000960665,0.00072485796,0.02676644],"study_design_scores_gemma":[0.000009323404,0.0008132344,0.99207073,0.000041645995,0.000034097287,0.00041539318,0.0048439195,0.0000996895,0.0010529893,0.000009860879,0.00059713743,0.000011943788],"about_ca_topic_score_codex":0.03891695,"about_ca_topic_score_gemma":0.14656153,"teacher_disagreement_score":0.03891695,"about_ca_system_score_codex":0.0007119919,"about_ca_system_score_gemma":0.00038486713,"threshold_uncertainty_score":0.077380836},"labels":[],"label_agreement":null},{"id":"W3205029353","doi":"10.22034/fr.2021.47718.1805","title":"Study of the effect of microwave roasting method on volatile compounds and some physicochemical attributes and sensory properties of green coffee bean","year":2021,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Coffee research and impacts","field":"Medicine","cited_by":0,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Roasting; Flavor; Food science; Green coffee; Chemistry; Raw material; Moisture; Water content; Sensory analysis; Organic chemistry","score_opus":0.14148738705115785,"score_gpt":0.4023079869207791,"score_spread":0.26082059986962125,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3205029353","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":[0.9967073,0.0021680838,0.00047904305,0.000034125595,0.000025632391,0.00001959726,0.00012633199,0.000010896342,0.00042894605],"genre_scores_gemma":[0.9957267,0.0011896982,0.0016257121,0.00006314054,0.00001617083,0.00003666369,0.00022590978,0.000013532525,0.0011024468],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.999816,0.000033205382,0.000014443382,0.00005460074,0.000048040358,0.000033781052],"domain_scores_gemma":[0.99973243,0.00005520477,0.000078369216,0.000017023794,0.000079008736,0.000037852195],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00025994444,0.00041955512,0.00042615485,0.00029277964,0.00022847923,0.00026319918,0.00016505946,0.00024428102,0.001243891],"category_scores_gemma":[0.00035663185,0.00016869875,0.0005981791,0.00031459448,0.00019989947,0.00030378674,0.00018161126,0.00052092946,0.00016911491],"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":[0.00085681974,0.00020168656,0.0015871573,0.00035433978,0.000047878722,0.000075035365,0.0001321689,0.00006621469,0.992378,0.000018739442,0.00005185908,0.0042300364],"study_design_scores_gemma":[0.0000438213,0.008482243,0.107609786,0.000044299224,0.00028983413,0.00046335312,0.0005508613,0.0006288026,0.87863934,0.0000522176,0.0031381506,0.000057277506],"about_ca_topic_score_codex":0.000708529,"about_ca_topic_score_gemma":0.0012757982,"teacher_disagreement_score":0.001243891,"about_ca_system_score_codex":0.00013070411,"about_ca_system_score_gemma":0.00012492492,"threshold_uncertainty_score":0.0041612387},"labels":[],"label_agreement":null},{"id":"W3205164336","doi":"","title":"Effect of persian gum and xanthan on the quality of mayonnaise","year":2016,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Polysaccharides Composition and Applications","field":"Agricultural and Biological Sciences","cited_by":0,"is_retracted":false,"has_abstract":false,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Xanthan gum; Food science; Persian; Quality (philosophy); Chemistry; Business; Philosophy; Rheology; Materials science; Composite material","score_opus":0.13843388158632305,"score_gpt":0.4004656149947405,"score_spread":0.26203173340841746,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3205164336","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":[0.9990683,0.0004411689,0.000034312652,0.000031084277,0.000011606408,0.0000044991543,0.00003709014,0.0000054346756,0.0003664123],"genre_scores_gemma":[0.9985331,0.00020455082,0.00014294649,0.000045109806,0.000005282818,0.0000032399305,0.00006031117,0.000005505235,0.000999917],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998287,0.00006152238,0.000010144637,0.000035572346,0.000030379526,0.000033671316],"domain_scores_gemma":[0.9995353,0.00010495818,0.000076057884,0.00003353142,0.000066239234,0.00018394261],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00027976785,0.00056516146,0.0003247128,0.0002961979,0.0003870449,0.0005103321,0.00021345585,0.00036158712,0.0014230785],"category_scores_gemma":[0.0007014788,0.00022039002,0.00036025554,0.0002449735,0.00048439082,0.00028812696,0.00039605683,0.0006243602,0.00011601953],"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":[0.016723976,0.0004980772,0.010500552,0.00027835026,0.0002479919,0.0003739302,0.0005174449,0.00029124768,0.9615659,0.00014718024,0.0001369758,0.00871842],"study_design_scores_gemma":[0.00026488505,0.011192447,0.42639887,0.000053498778,0.000527516,0.00029415576,0.0009158845,0.0017494188,0.55458,0.00015958813,0.0037916605,0.000072044866],"about_ca_topic_score_codex":0.009593813,"about_ca_topic_score_gemma":0.013676434,"teacher_disagreement_score":0.009593813,"about_ca_system_score_codex":0.00052846933,"about_ca_system_score_gemma":0.00036919242,"threshold_uncertainty_score":0.01907593},"labels":[],"label_agreement":null},{"id":"W3208215447","doi":"10.5539/jfr.v10n5p60","title":"Wine Oligosaccharides: Underutilized or Irrelevant? A Study into the Effects of Oligosaccharides on Wine Taste and Mouthfeel","year":2021,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Fermentation and Sensory Analysis","field":"Agricultural and Biological Sciences","cited_by":1,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Wine; Mouthfeel; Sweetness; Food science; Chemistry; Taste; Oligosaccharide; Wine tasting; Wine fault; Biochemistry; Organic chemistry","score_opus":0.07969553041689133,"score_gpt":0.3537829092875141,"score_spread":0.2740873788706228,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3208215447","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":[0.99843854,0.0007267358,0.00014885812,0.000066128065,0.000019946914,0.000018140441,0.000041162413,0.000002552767,0.0005379218],"genre_scores_gemma":[0.99641365,0.001097827,0.0007036214,0.00018221098,0.00002193632,0.00001644875,0.00012268234,0.000007260564,0.0014344379],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.999655,0.00008344594,0.000022829807,0.00007327007,0.000103915736,0.000061491344],"domain_scores_gemma":[0.9993975,0.00012512796,0.00017722894,0.000032901167,0.00017164419,0.00009552326],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0008917531,0.00026672264,0.00045531022,0.00034345646,0.00037879817,0.0012580185,0.00017773159,0.00040646346,0.0010320442],"category_scores_gemma":[0.00094917865,0.00017011976,0.00037004708,0.00040621977,0.00038659063,0.00092429534,0.00035885687,0.0006177359,0.000110609704],"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":[0.0067601227,0.0012537665,0.054555744,0.0006927586,0.0001264279,0.00063996104,0.0013164785,0.000097011936,0.8891203,0.00070034823,0.00031192112,0.04442522],"study_design_scores_gemma":[0.00008190269,0.017393425,0.69301426,0.000203047,0.00047977577,0.000939681,0.010640059,0.0014064681,0.2632298,0.00096323405,0.011551799,0.000096519034],"about_ca_topic_score_codex":0.0015744278,"about_ca_topic_score_gemma":0.0021471116,"teacher_disagreement_score":0.0015744278,"about_ca_system_score_codex":0.00047476307,"about_ca_system_score_gemma":0.00033587246,"threshold_uncertainty_score":0.004716158},"labels":[],"label_agreement":null},{"id":"W3209021628","doi":"10.5539/jfr.v10n5p48","title":"Whey Protein Isolate, Tween 20 and Casein Hydrolysate Stabilized O/W Nano-Vesicular Emulsion Systems with Curcumin Cargo","year":2021,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":2,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"Mississippi State University","keywords":"Whey protein isolate; Chemistry; Hydrolysate; Curcumin; Casein; Antioxidant; Nutraceutical; Emulsion; Whey protein; Zeta potential; Aqueous solution; Food science; Lipid oxidation; Chromatography; Nuclear chemistry; Nanoparticle; Biochemistry; Organic chemistry; Materials science; Nanotechnology; Hydrolysis","score_opus":0.0614755752397724,"score_gpt":0.2868191183499088,"score_spread":0.2253435431101364,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3209021628","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":[0.9960295,0.00048997387,0.0024062707,0.000034819703,0.000020102765,0.000029705203,0.00013378584,0.00005469717,0.00080122286],"genre_scores_gemma":[0.9935842,0.00042981713,0.0033856696,0.00002687633,0.000005436782,0.00005008591,0.0003008567,0.000028608669,0.002188347],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999229,0.000008250573,0.000009119481,0.000024674502,0.000014373579,0.000020627309],"domain_scores_gemma":[0.9999387,0.000009585088,0.000022614639,0.000004802878,0.000011766967,0.000012451362],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00013474611,0.00024002965,0.00016603942,0.00012256432,0.00007718563,0.00017575982,0.00022431262,0.00019051103,0.00062245294],"category_scores_gemma":[0.00015525853,0.000116462004,0.00015854095,0.000090240195,0.00014194619,0.0002385274,0.00016469802,0.00022562168,0.00020039945],"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":[0.000055908695,0.000010320551,0.000035073495,0.00002045528,0.0000026038977,0.000017810336,0.000007950847,0.000049037666,0.99940073,0.00003984089,0.000014082084,0.00034619364],"study_design_scores_gemma":[0.000006571745,0.0001326335,0.00036448173,0.0000031688273,0.000007091791,0.00002648282,0.000009276223,0.00044439454,0.9982759,0.000011013707,0.0007166052,0.000002489396],"about_ca_topic_score_codex":0.0007995329,"about_ca_topic_score_gemma":0.0011323441,"teacher_disagreement_score":0.0007995329,"about_ca_system_score_codex":0.000264799,"about_ca_system_score_gemma":0.00019909255,"threshold_uncertainty_score":0.0020822883},"labels":[],"label_agreement":null},{"id":"W3209634800","doi":"10.5539/jfr.v10n6p1","title":"Untargeted Metabolomics Profiling of High Beta Carotene Cassava with respect to Postharvest Physiological Deterioration","year":2021,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Cassava research and cyanide","field":"Agricultural and Biological Sciences","cited_by":2,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"National Root Crops Research Institute; Donald Danforth Plant Science Center","keywords":"Postharvest; Metabolomics; Starch; beta-Carotene; Cultivar; Biology; Food science; Dry matter; Horticulture; Carotene; Greenhouse; Biotechnology; Carotenoid; Agronomy; Botany","score_opus":0.10080939325441553,"score_gpt":0.32877341487454265,"score_spread":0.22796402162012713,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3209634800","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":[0.9956648,0.00015239051,0.003067094,0.000014625185,0.000005409074,0.000020374635,0.0007471983,0.00004863944,0.0002793489],"genre_scores_gemma":[0.9855639,0.00028603565,0.009172983,0.00006123404,0.0000054921065,0.00011632131,0.0022172423,0.000058069567,0.0025187263],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999089,0.000009771665,0.000006214406,0.000038257942,0.000022699052,0.000014237688],"domain_scores_gemma":[0.99986136,0.00004395835,0.000024837747,0.000023241071,0.00003163171,0.000015029195],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00013260712,0.00023743486,0.00028178492,0.00023613965,0.00015456148,0.0003120468,0.00010231556,0.0001801209,0.00053282676],"category_scores_gemma":[0.00015672167,0.00013551264,0.00023069272,0.00029033382,0.0001398538,0.0001399911,0.00024264106,0.00029922323,0.000118552714],"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":[0.00009134194,0.0000063445427,0.00062979764,0.00001020531,0.00000402242,0.000014419917,0.00001075934,0.000034891924,0.9984249,0.0000061381393,0.000004531214,0.000762639],"study_design_scores_gemma":[0.000011831345,0.00049074815,0.13384268,0.0000043151463,0.00004421504,0.00019283534,0.00008202797,0.0017123405,0.8627044,0.00007347094,0.00082409714,0.000017010576],"about_ca_topic_score_codex":0.00091356854,"about_ca_topic_score_gemma":0.0023299195,"teacher_disagreement_score":0.00091356854,"about_ca_system_score_codex":0.0001587756,"about_ca_system_score_gemma":0.00017479666,"threshold_uncertainty_score":0.0018165112},"labels":[],"label_agreement":null},{"id":"W3210258837","doi":"","title":"Effect of different conditions of subcritical water extraction on antioxidant capacity and amount of phenolic compounds of pomegranate pulp extract","year":2020,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Pomegranate: compositions and health benefits","field":"Nursing","cited_by":0,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Pulp (tooth); Chemistry; Antioxidant capacity; Pulp and paper industry; Food science; Extraction (chemistry); Antioxidant; Water extraction; Chromatography; Organic chemistry; Engineering","score_opus":0.08500861491814869,"score_gpt":0.4019866957875635,"score_spread":0.3169780808694148,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3210258837","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":[0.96572536,0.022565246,0.0028536208,0.00040439673,0.00041262293,0.00023263601,0.001288193,0.00011368122,0.0064043133],"genre_scores_gemma":[0.9758413,0.010048363,0.006341329,0.0004262514,0.00018780254,0.0002713916,0.0011861051,0.00004247591,0.005654995],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99959916,0.00006289709,0.000052021078,0.00010067848,0.00011617046,0.000068996895],"domain_scores_gemma":[0.99953973,0.00014663304,0.000107643755,0.000030826573,0.000110064226,0.00006511395],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00032447296,0.0010432493,0.0006256394,0.00094243954,0.0005051211,0.00043604188,0.0002749279,0.00056161766,0.0034198493],"category_scores_gemma":[0.000671705,0.00030942174,0.0006541973,0.0007337147,0.00038685917,0.000718997,0.00030743194,0.0011297324,0.00062487874],"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":[0.0022961255,0.00090932427,0.001257455,0.0011472289,0.00010531354,0.00022737119,0.00031622773,0.00036083875,0.9783247,0.00015329388,0.00049466884,0.014407496],"study_design_scores_gemma":[0.00008918062,0.003970662,0.011538366,0.00012225182,0.00025848742,0.00025533373,0.00023089179,0.0006206979,0.9765785,0.00015044044,0.0061131106,0.00007214336],"about_ca_topic_score_codex":0.0010011108,"about_ca_topic_score_gemma":0.0018363711,"teacher_disagreement_score":0.0034198493,"about_ca_system_score_codex":0.00020631622,"about_ca_system_score_gemma":0.0003785121,"threshold_uncertainty_score":0.0114405155},"labels":[],"label_agreement":null},{"id":"W3211169429","doi":"","title":"Effect of okra mucilage (Hibiscus esculentus l.) and guar gum as fat replacers on viability of Bifidobacterium bifudum and some quality properties of low fat yoghurt","year":2017,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Polysaccharides Composition and Applications","field":"Agricultural and Biological Sciences","cited_by":0,"is_retracted":false,"has_abstract":false,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Guar gum; Mucilage; Guar; Food science; Xanthan gum; Chemistry; Botany; Biology; Rheology; Materials science","score_opus":0.07725174063571036,"score_gpt":0.3581736100943153,"score_spread":0.280921869458605,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3211169429","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":[0.9980046,0.0013933318,0.00005195122,0.000049489212,0.000031139967,0.000008922312,0.00007149809,0.0000056880003,0.00038336893],"genre_scores_gemma":[0.99689853,0.0008013769,0.00040542148,0.00005965664,0.000018543049,0.00001464346,0.00012062942,0.0000063500192,0.0016748592],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9997423,0.00011279017,0.00002304713,0.0000449204,0.000030546264,0.0000463986],"domain_scores_gemma":[0.999428,0.00021505753,0.00008307567,0.00002861705,0.00007043517,0.00017486422],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00032342508,0.0004987267,0.0006033547,0.00029912856,0.00033553658,0.0004526454,0.00032387063,0.00061051117,0.0014935639],"category_scores_gemma":[0.0006279554,0.00024549445,0.00042877562,0.0002870204,0.00044885394,0.0005632841,0.00034491814,0.0007868591,0.0001931966],"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":[0.03759621,0.0023527837,0.0017887653,0.00052142836,0.0001488323,0.00026339764,0.0005748417,0.0003256768,0.9457445,0.00016778713,0.00016820064,0.010347515],"study_design_scores_gemma":[0.0007870448,0.050258562,0.034333974,0.00010988356,0.0007120159,0.00022043534,0.0009146324,0.0016390006,0.90680027,0.00014069072,0.003995752,0.00008765536],"about_ca_topic_score_codex":0.0028592872,"about_ca_topic_score_gemma":0.003983318,"teacher_disagreement_score":0.0028592872,"about_ca_system_score_codex":0.00025903917,"about_ca_system_score_gemma":0.00032600036,"threshold_uncertainty_score":0.0056853294},"labels":[],"label_agreement":null},{"id":"W3212860924","doi":"","title":"Production of lactic acid by Lactobacillus acidophilus LA5 and Bifidobacterium lactis BB12 in batch fermentation of cheese whey and milk permeate","year":2020,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Probiotics and Fermented Foods","field":"Agricultural and Biological Sciences","cited_by":3,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Lactic acid; Food science; Bifidobacterium animalis; Lactobacillus acidophilus; Probiotic; Lactose; Fermentation; Yeast extract; Chemistry; Bifidobacterium; Lactobacillus; Lactobacillaceae; Bacteria; Incubation; Biology; Biochemistry","score_opus":0.0659901862935914,"score_gpt":0.2897252858452577,"score_spread":0.22373509955166632,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3212860924","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":[0.9971494,0.0012399555,0.0008155634,0.000045598947,0.00003928394,0.00004058266,0.00016534426,0.000025587573,0.00047867704],"genre_scores_gemma":[0.98802817,0.00095515145,0.007975974,0.000055194792,0.000025862495,0.000080906095,0.00091189134,0.00003232174,0.0019345988],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9990941,0.0002151428,0.00013765016,0.00012451819,0.00024364742,0.000184874],"domain_scores_gemma":[0.99964523,0.0000648354,0.000056010227,0.000027573524,0.00007549171,0.00013086162],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0009591815,0.0009128163,0.0013702908,0.00048516877,0.0003758246,0.0011891536,0.00061573356,0.0006099159,0.00045893784],"category_scores_gemma":[0.0006334951,0.00043868241,0.0011629664,0.00061765994,0.00023984048,0.00044295323,0.00077438046,0.0008205352,0.0003995689],"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":[0.00077164354,0.00026370885,0.00055228977,0.00010353356,0.000034579563,0.000072761635,0.00005417225,0.00026704237,0.9959139,0.000021864598,0.000035304653,0.001909075],"study_design_scores_gemma":[0.000090673086,0.004218772,0.008081897,0.00005183868,0.0001342726,0.00018900652,0.00018762118,0.003994581,0.9819343,0.000031092637,0.0010360762,0.000049792285],"about_ca_topic_score_codex":0.0048210984,"about_ca_topic_score_gemma":0.0042932257,"teacher_disagreement_score":0.0048210984,"about_ca_system_score_codex":0.00050998514,"about_ca_system_score_gemma":0.00060174445,"threshold_uncertainty_score":0.009586036},"labels":[],"label_agreement":null},{"id":"W3215860647","doi":"10.5539/jfr.v10n6p22","title":"Can Canadians afford the new Canada’s Food Guide? Assessing Barriers and Challenges","year":2021,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Obesity, Physical Activity, Diet","field":"Medicine","cited_by":5,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":true,"ca_institutions":"University of Guelph; Dalhousie University","funders":"","keywords":"Marketing; Population; Business; Environmental health; Medicine","score_opus":0.09878650259872977,"score_gpt":0.3613975546437091,"score_spread":0.2626110520449793,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3215860647","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":[0.95600146,0.0023749971,0.00038327492,0.010806149,0.00009348232,0.00037207917,0.0021413905,0.000020881294,0.02780637],"genre_scores_gemma":[0.9928335,0.0019902606,0.0012060183,0.0012884734,0.000020158132,0.00014909837,0.0006492066,0.000012132129,0.001851196],"study_design_codex":"observational","study_design_gemma":"observational","domain_scores_codex":[0.99391633,0.0007545493,0.0002752006,0.0003400206,0.003007041,0.001706867],"domain_scores_gemma":[0.98470855,0.0028233388,0.0025354796,0.0003032589,0.0064704698,0.0031589784],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.005782694,0.00024573845,0.00061332196,0.0017082626,0.0055664,0.0035750465,0.0017467337,0.00096756243,0.0052059293],"category_scores_gemma":[0.025273317,0.0004757477,0.0008422566,0.00369182,0.0014684406,0.001498209,0.0018669083,0.0016788288,0.0003130659],"study_design_candidate":"observational","study_design_consensus":"observational","about_ca_topic_candidate":true,"about_ca_topic_consensus":true,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00021116242,0.000530154,0.8094449,0.0013252902,0.0001696825,0.00054696976,0.0699467,0.00036334826,0.00033800537,0.0032420661,0.01806915,0.09581257],"study_design_scores_gemma":[0.000035752575,0.00017949952,0.7724871,0.0013753271,0.00012384314,0.00023423859,0.17645806,0.00093162607,0.0002008107,0.0006132081,0.047216985,0.00014347889],"about_ca_topic_score_codex":0.973945,"about_ca_topic_score_gemma":0.98411095,"teacher_disagreement_score":0.026054978,"about_ca_system_score_codex":0.024147747,"about_ca_system_score_gemma":0.080694705,"threshold_uncertainty_score":0.17520499},"labels":[],"label_agreement":null},{"id":"W3216459265","doi":"10.5539/jfr.v10n6p36","title":"Enrichment of Fermented Sorghum Flour with Pumpkin Pulp and Seed for Production of A Vitamin A and Iron Enhanced Supplementary Food","year":2021,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Food and Agricultural Sciences","field":"Agricultural and Biological Sciences","cited_by":7,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Food science; Sorghum; Vitamin; Pulp (tooth); Wheat flour; Vitamin C; Fermentation; Chemistry; Biology; Agronomy; Medicine; Biochemistry; Dentistry","score_opus":0.03851794646248832,"score_gpt":0.2864824760966263,"score_spread":0.24796452963413798,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3216459265","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":[0.99901414,0.00024521718,0.000429921,0.000012232081,0.0000053584777,0.00001599909,0.000084562256,0.000008412625,0.00018405826],"genre_scores_gemma":[0.99412423,0.00036417198,0.00423155,0.00002197648,0.0000023539185,0.000018254328,0.00031116797,0.000015023692,0.0009113152],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99985886,0.000030933734,0.000014571705,0.000034676992,0.000040105126,0.000020951462],"domain_scores_gemma":[0.99989927,0.000017079408,0.000030040113,0.000008058567,0.000019672943,0.000025823569],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00021872224,0.000322482,0.00031042992,0.00028975008,0.00016039876,0.00044893354,0.00022972279,0.0001917426,0.00089042267],"category_scores_gemma":[0.00018726314,0.00016402366,0.00031409823,0.0003184953,0.00012245474,0.0002815255,0.0003256475,0.000317808,0.00015621963],"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":[0.00026988128,0.00015460879,0.00071396766,0.00007985736,0.000016689391,0.00007409246,0.000026481694,0.00006774098,0.9964263,0.000026037216,0.000013394773,0.00213097],"study_design_scores_gemma":[0.00004059435,0.0045794253,0.026784059,0.00003857732,0.0001161091,0.00042508633,0.00020708598,0.00085282436,0.96457624,0.000029891087,0.002332295,0.000017873417],"about_ca_topic_score_codex":0.0008938969,"about_ca_topic_score_gemma":0.0019360414,"teacher_disagreement_score":0.0008938969,"about_ca_system_score_codex":0.00017711494,"about_ca_system_score_gemma":0.00018645656,"threshold_uncertainty_score":0.0029788017},"labels":[],"label_agreement":null},{"id":"W3217050425","doi":"10.5539/jfr.v10n6p10","title":"An in Vitro Antifungal and Antiaflatoxigenic Properties of Commiphora myrrha and Prunus mahaleb","year":2021,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Pharmacological Effects of Medicinal Plants","field":"Medicine","cited_by":2,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"Directorate for Biological Sciences; University of Nizwa; Sultan Qaboos University","keywords":"Aflatoxin; Aspergillus flavus; Aspergillus parasiticus; Mycelium; Food science; Chemistry; Horticulture; Botany; Traditional medicine; Biology; Medicine","score_opus":0.12468411655186526,"score_gpt":0.4163994913881811,"score_spread":0.2917153748363158,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3217050425","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":[0.9953461,0.0029782467,0.00032008835,0.00005199812,0.000016442023,0.000015498468,0.00020044872,0.000018100805,0.0010529811],"genre_scores_gemma":[0.9965706,0.0011703407,0.0007608249,0.00003201395,0.000013417299,0.000011245929,0.00037416306,0.000005213634,0.0010622023],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99988663,0.000028098764,0.000012587571,0.000016533193,0.000032371074,0.000023639024],"domain_scores_gemma":[0.99987936,0.000031624797,0.00003109017,0.000010565598,0.000018476881,0.000028845114],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00013364169,0.0004941685,0.00024496042,0.00023991732,0.00016705848,0.0001676764,0.00015311879,0.0002052046,0.0007772434],"category_scores_gemma":[0.0001312326,0.00012742192,0.00028334552,0.00014077539,0.00012934869,0.0001267751,0.00015899753,0.0003160299,0.00019354967],"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":[0.0001324157,0.00006454244,0.0001926007,0.00007485091,0.0000059441736,0.000042142245,0.000017521555,0.000054482363,0.9981832,0.000018959036,0.000011173049,0.0012020502],"study_design_scores_gemma":[0.000031111125,0.0035438025,0.017648108,0.000022759648,0.00005206219,0.00034610156,0.000048225666,0.00050912437,0.9757735,0.000036176098,0.0019803725,0.000008600332],"about_ca_topic_score_codex":0.0010493477,"about_ca_topic_score_gemma":0.0016405252,"teacher_disagreement_score":0.0010493477,"about_ca_system_score_codex":0.00009089848,"about_ca_system_score_gemma":0.000105871644,"threshold_uncertainty_score":0.0026001334},"labels":[],"label_agreement":null},{"id":"W39859518","doi":"10.5539/jfr.v5n4p1","title":"Effect of Temperature on the Intensity of Basic Tastes: Sweet, Salty and Sour","year":2016,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Olfactory and Sensory Function Studies","field":"Neuroscience","cited_by":20,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Sweetness; Food science; Taste; Citric acid; Chemistry; Sucrose; Intensity (physics); Flavor; Umami; Sodium; Physics; Organic chemistry","score_opus":0.2054043016112598,"score_gpt":0.3567214627810805,"score_spread":0.15131716116982072,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W39859518","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":[0.9983369,0.00018240832,0.00021623011,0.00004028847,0.000034232384,0.000036080237,0.000101799415,0.000011468215,0.001040522],"genre_scores_gemma":[0.99517965,0.00031869346,0.0013076973,0.000119529665,0.00002260208,0.00011494946,0.0002236516,0.000026808555,0.0026863632],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998117,0.000036195164,0.000022625722,0.000045831926,0.00003076925,0.000052911942],"domain_scores_gemma":[0.9992755,0.00030261927,0.000092355825,0.000055612527,0.00007940293,0.0001944518],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00020975225,0.00050268136,0.00044239638,0.00014984512,0.0001599537,0.00041227526,0.00029789595,0.00033183527,0.0043904767],"category_scores_gemma":[0.0008347191,0.0003958083,0.0002878255,0.00012477906,0.0005536882,0.00043170908,0.0003755025,0.00090519676,0.00028509414],"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":[0.01587102,0.000667009,0.0011643671,0.00011042003,0.00003312512,0.00006955469,0.00013728019,0.000076186596,0.9792541,0.00004348879,0.00010205057,0.002471318],"study_design_scores_gemma":[0.0004902977,0.025306111,0.09467002,0.000049089675,0.00030393928,0.00018534822,0.0004587594,0.0013175152,0.8755565,0.00025057507,0.0013350812,0.00007679953],"about_ca_topic_score_codex":0.0012334795,"about_ca_topic_score_gemma":0.0023198372,"teacher_disagreement_score":0.0043904767,"about_ca_system_score_codex":0.00023044739,"about_ca_system_score_gemma":0.00027692146,"threshold_uncertainty_score":0.014687598},"labels":[],"label_agreement":null},{"id":"W4200205361","doi":"10.5539/jfr.v11n1p10","title":"Culinary Properties of Raw Versus Conventional Soy Sauce during Tuna Preparation","year":2021,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Food Quality and Safety Studies","field":"Agricultural and Biological Sciences","cited_by":1,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Food science; Tuna; Chemistry; Raw material; Seasoning; Flavor; Fish <Actinopterygii>; Biology","score_opus":0.2753995298722718,"score_gpt":0.3806055648909862,"score_spread":0.1052060350187144,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4200205361","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":[0.9984805,0.00067509385,0.00031198093,0.000013443448,0.0000122965,0.000023726756,0.00009263346,0.0000065361487,0.00038386864],"genre_scores_gemma":[0.9968989,0.0006731643,0.0014364831,0.00006203086,0.000008602262,0.000021723317,0.00018569682,0.00001383965,0.0006995891],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99976474,0.000054795328,0.000020805775,0.000049307026,0.0000735243,0.00003677949],"domain_scores_gemma":[0.99971396,0.00005232491,0.00008191346,0.000023056346,0.00007288105,0.000055775374],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00028252954,0.00045843938,0.00033034352,0.00022028708,0.0001815529,0.00035848995,0.00016579153,0.00022205274,0.0012306818],"category_scores_gemma":[0.00048768366,0.0001470517,0.00051478384,0.00022138114,0.00018686663,0.00028670725,0.00031301277,0.00044624624,0.00015942914],"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":[0.002529276,0.00027998973,0.003797409,0.00031796301,0.00006535401,0.00013865522,0.0001523806,0.00012684101,0.98718446,0.000027280763,0.00003750411,0.005342845],"study_design_scores_gemma":[0.000050460447,0.016483992,0.11352622,0.000071690105,0.0002478831,0.00031810638,0.00058957486,0.00094662764,0.8656407,0.00004311359,0.00204775,0.00003392892],"about_ca_topic_score_codex":0.0009824426,"about_ca_topic_score_gemma":0.0020539146,"teacher_disagreement_score":0.0012306818,"about_ca_system_score_codex":0.0001406136,"about_ca_system_score_gemma":0.00018154581,"threshold_uncertainty_score":0.0041170716},"labels":[],"label_agreement":null},{"id":"W4200475523","doi":"10.5539/jfr.v10n6p65","title":"Reviewer Acknowledgements for Journal of Food Research, Vol. 10 No. 6","year":2021,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Biological Research and Disease Studies","field":"Biochemistry, Genetics and Molecular Biology","cited_by":0,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Political science; Library science; Agency (philosophy); Management; Sociology; Social science","score_opus":0.15366070271227403,"score_gpt":0.4487441895907324,"score_spread":0.2950834868784584,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4200475523","genre_codex":"editorial","genre_gemma":"other","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"other","genre_consensus":null,"domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.00020534013,0.0036135486,0.0013520524,0.120483585,0.8662628,0.00041268274,0.0004792548,0.00044031188,0.0067504863],"genre_scores_gemma":[0.008816732,0.010260771,0.00667289,0.14119096,0.69594383,0.002044596,0.0017549908,0.0019451894,0.13137005],"study_design_codex":"not_applicable","study_design_gemma":"not_applicable","domain_scores_codex":[0.95029783,0.010101073,0.007196143,0.0032373501,0.027086975,0.0020805628],"domain_scores_gemma":[0.3149837,0.0263581,0.013786173,0.008695594,0.61600024,0.020176198],"candidate_categories":["insufficient_payload"],"consensus_categories":[],"category_scores_codex":[0.039452296,0.0021709113,0.0027533902,0.0070913774,0.0044138143,0.010038328,0.0039930707,0.0072737015,0.08359041],"category_scores_gemma":[0.3209185,0.00096892496,0.0026226058,0.0034632045,0.0020318609,0.005320458,0.0037442339,0.007756226,0.058523692],"study_design_candidate":"not_applicable","study_design_consensus":"not_applicable","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000030313437,0.000007350937,0.0001306221,0.00022709856,0.00000775428,0.000055854463,0.00008064726,0.00000794381,0.00007274438,0.00029551212,0.99027985,0.00880432],"study_design_scores_gemma":[0.00002274223,0.000024493458,0.00045864072,0.0006310588,0.000020111447,0.00036574205,0.00028089323,0.00007567481,0.00011998752,0.00067730685,0.9972887,0.00003456461],"about_ca_topic_score_codex":0.001879215,"about_ca_topic_score_gemma":0.0039169905,"teacher_disagreement_score":0.9164096,"about_ca_system_score_codex":0.004907573,"about_ca_system_score_gemma":0.014711365,"threshold_uncertainty_score":0.2796378},"labels":[],"label_agreement":null},{"id":"W4200564747","doi":"10.5539/jfr.v11n1p1","title":"Risk Communication under Conflicting Information: The Role of Confidence in Subjective Risk Assessment","year":2021,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Risk Perception and Management","field":"Social Sciences","cited_by":1,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"Japan Society for the Promotion of Science","keywords":"Risk assessment; Consumer confidence index; Confidence interval; Risk perception; Actuarial science; Consumption (sociology); Low Confidence; Value (mathematics); Business; Psychology; Environmental health; Marketing; Medicine; Economics; Statistics; Social psychology; Perception","score_opus":0.07530304619421363,"score_gpt":0.46330753827765975,"score_spread":0.3880044920834461,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4200564747","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":[0.7585708,0.00096907857,0.1968886,0.004174644,0.00009982783,0.00025266837,0.00023178416,0.00010424838,0.03870849],"genre_scores_gemma":[0.99312603,0.00019097888,0.0054091387,0.000101382866,0.00003745404,0.00005837094,0.000037829348,0.00000760676,0.0010311714],"study_design_codex":"simulation_or_modeling","study_design_gemma":"observational","domain_scores_codex":[0.99241287,0.0047546965,0.00028350527,0.00078098173,0.0011928583,0.00057514745],"domain_scores_gemma":[0.9195695,0.06531878,0.008596792,0.002449101,0.0026210174,0.001444725],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0076689185,0.0011205582,0.00091748696,0.0016796619,0.00073629554,0.005138831,0.0015792293,0.0022831908,0.00392208],"category_scores_gemma":[0.04137751,0.0007058134,0.0014700888,0.0009682753,0.00314053,0.004222566,0.002003975,0.0026506102,0.00048029152],"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":[0.0019416201,0.0022260689,0.21236567,0.0006857749,0.0012246275,0.0035654977,0.017601285,0.38740322,0.0056016203,0.25485656,0.0018145848,0.11071346],"study_design_scores_gemma":[0.00022443285,0.0013969478,0.078302726,0.00022645837,0.00057866896,0.0011529331,0.0030946345,0.7863946,0.0010073445,0.124711566,0.0025701202,0.00033961175],"about_ca_topic_score_codex":0.005142745,"about_ca_topic_score_gemma":0.0021841947,"teacher_disagreement_score":0.0076689185,"about_ca_system_score_codex":0.0020658171,"about_ca_system_score_gemma":0.0014625472,"threshold_uncertainty_score":0.040557563},"labels":[],"label_agreement":null},{"id":"W4205318274","doi":"10.5539/jfr.v11n1p23","title":"Study of Knowledge of Breastfeeding Practices in Infants from 0 to 6 Months","year":2022,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Breastfeeding Practices and Influences","field":"Medicine","cited_by":0,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Breastfeeding; Udder; Breast milk; Milk production; Medicine; Environmental health; Food security; Demography; Pediatrics; Geography; Biology; Animal science; Agriculture; Mastitis; Sociology","score_opus":0.19078655854771248,"score_gpt":0.47248665471569246,"score_spread":0.28170009616798,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4205318274","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":[0.9990589,0.000265767,0.000014828977,0.000067354384,0.0000020365699,0.00000439248,0.00006429943,6.631799e-7,0.00052175956],"genre_scores_gemma":[0.9992084,0.00037500303,0.00004113001,0.000037153473,0.0000025922604,0.000008463344,0.000060738003,5.3454335e-7,0.00026598581],"study_design_codex":"observational","study_design_gemma":"observational","domain_scores_codex":[0.9995154,0.00012303233,0.00005904596,0.000044820565,0.00013837223,0.00011925383],"domain_scores_gemma":[0.99836403,0.00046080656,0.00063387735,0.00004074008,0.00024001498,0.00026048263],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0007654017,0.00008939851,0.00024313339,0.0004983458,0.0003464512,0.00035202794,0.00025973684,0.0002895065,0.0009670164],"category_scores_gemma":[0.0034987887,0.00014203014,0.000217742,0.0006577559,0.00016137876,0.00034595004,0.00032805654,0.00041026127,0.00015206738],"study_design_candidate":"observational","study_design_consensus":"observational","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000034672186,0.000106062296,0.9832894,0.00006368774,0.000015601934,0.00018280973,0.0069292653,0.000013926735,0.00025313682,0.00002333277,0.00014928594,0.00893875],"study_design_scores_gemma":[9.945998e-7,0.00012701162,0.9937781,0.00004911747,0.000007664983,0.00017897745,0.005272678,0.000035144913,0.000049295417,0.000006530342,0.00049164344,0.0000029253276],"about_ca_topic_score_codex":0.022344563,"about_ca_topic_score_gemma":0.01991004,"teacher_disagreement_score":0.022344563,"about_ca_system_score_codex":0.0004743164,"about_ca_system_score_gemma":0.00059326016,"threshold_uncertainty_score":0.044429004},"labels":[],"label_agreement":null},{"id":"W4205889433","doi":"10.5539/jfr.v10n1p65","title":"Reviewer Acknowledgements for Journal of Food Research, Vol. 10 No. 1","year":2021,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Oil Palm Production and Sustainability","field":"Environmental Science","cited_by":0,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Czech; China; Library science; Political science; Geography; Law; Philosophy","score_opus":0.12320917286204415,"score_gpt":0.4201246729710217,"score_spread":0.29691550010897755,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4205889433","genre_codex":"editorial","genre_gemma":"other","domain_codex":null,"domain_gemma":"evaluation","model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"other","genre_consensus":null,"domain_candidate":"evaluation","domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.00019926528,0.004268925,0.0012933069,0.11074898,0.87315977,0.0004822521,0.0007068085,0.00054469524,0.008595996],"genre_scores_gemma":[0.0086426,0.01330515,0.0071131145,0.13435318,0.67946005,0.0026485778,0.0027696476,0.0028567822,0.14885087],"study_design_codex":"not_applicable","study_design_gemma":"not_applicable","domain_scores_codex":[0.9482459,0.010999382,0.0077051995,0.004184411,0.026521266,0.0023438586],"domain_scores_gemma":[0.3305185,0.029543303,0.014645541,0.009187404,0.59482634,0.021278948],"candidate_categories":["metaresearch"],"consensus_categories":[],"category_scores_codex":[0.039038382,0.0024450994,0.0032122247,0.01007576,0.0056722234,0.012355659,0.0046590064,0.007148087,0.10962402],"category_scores_gemma":[0.33605522,0.0011151709,0.0026872377,0.0051242253,0.0023015803,0.00686407,0.0046660663,0.008031831,0.070121415],"study_design_candidate":"not_applicable","study_design_consensus":"not_applicable","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000024236659,0.0000064750307,0.0001117459,0.00024160583,0.000006723201,0.00004763439,0.00009910955,0.0000073668293,0.000053998978,0.00031658093,0.9915353,0.0075492826],"study_design_scores_gemma":[0.00001698961,0.000018532157,0.00039537097,0.00068453024,0.000017358389,0.00026287476,0.00030192363,0.000051579893,0.000080745376,0.0006401587,0.9974986,0.00003129571],"about_ca_topic_score_codex":0.002089829,"about_ca_topic_score_gemma":0.004580869,"teacher_disagreement_score":0.96096164,"about_ca_system_score_codex":0.005702132,"about_ca_system_score_gemma":0.01648094,"threshold_uncertainty_score":0.3667289},"labels":[],"label_agreement":null},{"id":"W4206190051","doi":"10.5539/jfr.v11n1p28","title":"Technological and Nutritional Aspects of Incorporating Jamun (Syzygium cumini (L.) Skeels) Fruit Extract into Yoghurt","year":2022,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Medicinal Plant Research","field":"Agricultural and Biological Sciences","cited_by":4,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Flavonols; Titratable acid; Syzygium; Food science; Chemistry; Extraction (chemistry); Flavor; Antioxidant; Botany; Biology; Quercetin; Chromatography; Biochemistry","score_opus":0.10077363557421057,"score_gpt":0.3420379047027396,"score_spread":0.24126426912852902,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4206190051","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":[0.99738437,0.0011578838,0.0007412075,0.000037848782,0.000011405153,0.000039204562,0.00008937169,0.000011461306,0.00052720145],"genre_scores_gemma":[0.9924441,0.0014440579,0.004556708,0.000054246346,0.000010826427,0.00004056936,0.000182849,0.000015525648,0.0012509496],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99990344,0.000021346785,0.0000069517996,0.00001895207,0.000029757612,0.00001959261],"domain_scores_gemma":[0.9999323,0.000016169543,0.00001898458,0.0000041280828,0.00001590913,0.000012652405],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00014264605,0.00028673268,0.0002889451,0.00034676364,0.00018740585,0.0003227696,0.0001618784,0.00023834144,0.0009141777],"category_scores_gemma":[0.00025341936,0.00012854407,0.00025948806,0.0002317244,0.00014298051,0.00041479472,0.00023832936,0.0004150362,0.00012057914],"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":[0.00027312004,0.00010545142,0.00035567986,0.00016854158,0.000009698759,0.000046403733,0.00002802091,0.000051180887,0.9951782,0.000029928804,0.000013684893,0.0037400448],"study_design_scores_gemma":[0.000028605089,0.004248816,0.020572629,0.000048286216,0.00014221534,0.000150329,0.00010499371,0.00072162464,0.97165585,0.00004881199,0.0022588074,0.000019042182],"about_ca_topic_score_codex":0.0005127791,"about_ca_topic_score_gemma":0.0015366648,"teacher_disagreement_score":0.0009141777,"about_ca_system_score_codex":0.00011713249,"about_ca_system_score_gemma":0.00014132952,"threshold_uncertainty_score":0.0030582547},"labels":[],"label_agreement":null},{"id":"W4206620396","doi":"10.5539/jfr.v10n5p70","title":"Reviewer Acknowledgements for Journal of Food Research, Vol. 10 No. 5","year":2021,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Nutrition, Genetics, and Disease","field":"Biochemistry, Genetics and Molecular Biology","cited_by":0,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":true,"ca_institutions":"","funders":"","keywords":"Library science; Political science; Humanities; Art","score_opus":0.10321955401418917,"score_gpt":0.41656187875236916,"score_spread":0.31334232473818,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4206620396","genre_codex":"editorial","genre_gemma":"other","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"other","genre_consensus":null,"domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.00022068847,0.0042612697,0.0014267076,0.10719305,0.8759241,0.0005266077,0.00060157897,0.0005660049,0.009279887],"genre_scores_gemma":[0.009776703,0.013106233,0.0070900624,0.13512446,0.6647509,0.0025289513,0.002428423,0.002631301,0.16256312],"study_design_codex":"not_applicable","study_design_gemma":"not_applicable","domain_scores_codex":[0.9488497,0.010295236,0.007180046,0.0036100992,0.02783353,0.002231477],"domain_scores_gemma":[0.3579025,0.026010111,0.013738484,0.008431109,0.57242763,0.021490142],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.037721645,0.0023121533,0.0028516743,0.008665035,0.0051277145,0.011799591,0.0043638092,0.0070272675,0.10620226],"category_scores_gemma":[0.30933622,0.0010062644,0.002776158,0.00410563,0.0021400077,0.0058948034,0.0041378234,0.007151789,0.070737265],"study_design_candidate":"not_applicable","study_design_consensus":"not_applicable","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000026780055,0.000006604897,0.00012022574,0.00023132363,0.0000074530176,0.000047418944,0.000087928755,0.0000072075,0.000057448928,0.0002942169,0.99024314,0.008870278],"study_design_scores_gemma":[0.00001890984,0.000022728347,0.00040482313,0.0006971605,0.000019387226,0.00027386833,0.00029688972,0.000058112302,0.000097700875,0.000616071,0.99746335,0.00003086106],"about_ca_topic_score_codex":0.0020196692,"about_ca_topic_score_gemma":0.004475392,"teacher_disagreement_score":0.10620226,"about_ca_system_score_codex":0.00542168,"about_ca_system_score_gemma":0.016133955,"threshold_uncertainty_score":0.35528195},"labels":[],"label_agreement":null},{"id":"W4207084430","doi":"10.5539/jfr.v11n1p38","title":"Effects of Extrusion Processing on the Proximate Compositions of Aerial Yam (Dioscorea bulbifera)-soybean (Glycine max) Flour Blends Using Response Surface Methodology","year":2022,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Food composition and properties","field":"Nursing","cited_by":11,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Extrusion; Response surface methodology; Barrel (horology); Moisture; Water content; Plastics extrusion; Proximate; Glycine; Materials science; Food science; Chemistry; Composite material; Chromatography; Biochemistry; Amino acid","score_opus":0.18491271620847263,"score_gpt":0.4045200873047344,"score_spread":0.21960737109626174,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4207084430","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":[0.9964657,0.00036746316,0.0028102393,0.000009304663,0.000004556766,0.000024441522,0.000119120916,0.000023712728,0.00017559626],"genre_scores_gemma":[0.9912464,0.00060848374,0.007175591,0.000018609411,0.0000027169094,0.00005257069,0.0003576532,0.00002292667,0.000515068],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99943393,0.00016034606,0.00007860566,0.00010862903,0.00016892253,0.000049535516],"domain_scores_gemma":[0.99964964,0.00016943144,0.00010097136,0.000017813449,0.0000458827,0.000016281443],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0007942315,0.0006393645,0.0006342485,0.0002495521,0.00009049587,0.00037386405,0.00015920735,0.00026004904,0.0004521296],"category_scores_gemma":[0.00065854867,0.00026127748,0.0007239211,0.00047903598,0.00016409875,0.0002394395,0.00020699721,0.00038834848,0.00012663883],"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":[0.0008624537,0.0001510406,0.0015967983,0.00014756228,0.000050874532,0.00004145524,0.000045724613,0.0015707251,0.9915524,0.000018320019,0.000008447707,0.0039542993],"study_design_scores_gemma":[0.00002866322,0.0028305885,0.020610843,0.000009687912,0.000112400994,0.000057527624,0.00005774502,0.004199363,0.97169363,0.000017884035,0.0003655955,0.000016073489],"about_ca_topic_score_codex":0.0006056663,"about_ca_topic_score_gemma":0.0010951364,"teacher_disagreement_score":0.0007942315,"about_ca_system_score_codex":0.00016046593,"about_ca_system_score_gemma":0.00014057418,"threshold_uncertainty_score":0.0042003393},"labels":[],"label_agreement":null},{"id":"W4210349321","doi":"10.5539/jfr.v11n1p53","title":"Reviewer Acknowledgements for Journal of Food Research, Vol. 11 No. 1","year":2022,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Biological Research and Disease Studies","field":"Biochemistry, Genetics and Molecular Biology","cited_by":0,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Political science; Library science; Agency (philosophy); Administration (probate law); Food and drug administration; Management; Humanities; Medicine; Sociology; Law; Art; Social science; Environmental health","score_opus":0.1479411179438627,"score_gpt":0.4384727517091197,"score_spread":0.29053163376525704,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4210349321","genre_codex":"editorial","genre_gemma":"editorial","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"editorial","genre_consensus":"editorial","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.00017529179,0.004939683,0.0012773015,0.13065034,0.8533465,0.0005370201,0.00060184393,0.0005029549,0.007969085],"genre_scores_gemma":[0.00740948,0.012977883,0.006040038,0.16339046,0.68982565,0.0026737875,0.0020912648,0.0022485754,0.11334284],"study_design_codex":"not_applicable","study_design_gemma":"not_applicable","domain_scores_codex":[0.9298983,0.015356165,0.010382508,0.0050232364,0.03655177,0.0027879975],"domain_scores_gemma":[0.27148688,0.034284756,0.016499273,0.010000175,0.64744216,0.020286737],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.048103757,0.002519318,0.0035052318,0.009297447,0.005203725,0.012720816,0.004776446,0.008194453,0.09835689],"category_scores_gemma":[0.4063228,0.0011386854,0.002958568,0.0046875477,0.0025892241,0.0069549344,0.004658149,0.008455708,0.065528326],"study_design_candidate":"not_applicable","study_design_consensus":"not_applicable","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000026751235,0.000006303061,0.000108211156,0.00029443807,0.00000773091,0.000046454614,0.00009820412,0.000007705774,0.000044025943,0.00030727225,0.9906048,0.008448086],"study_design_scores_gemma":[0.000022181046,0.000022463451,0.0003780069,0.0009803422,0.000020908807,0.000329213,0.0003161039,0.000057146317,0.00008643118,0.0007653527,0.9969862,0.000035544734],"about_ca_topic_score_codex":0.00194145,"about_ca_topic_score_gemma":0.0040968424,"teacher_disagreement_score":0.09835689,"about_ca_system_score_codex":0.006013273,"about_ca_system_score_gemma":0.017556326,"threshold_uncertainty_score":0.3290366},"labels":[],"label_agreement":null},{"id":"W4210372736","doi":"10.5539/jfr.v10n4p56","title":"Reviewer Acknowledgements for Journal of Food Research, Vol. 10 No. 4","year":2021,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Soybean genetics and cultivation","field":"Agricultural and Biological Sciences","cited_by":0,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":true,"ca_institutions":"","funders":"","keywords":"Library science; Political science; Humanities; Art","score_opus":0.21304674621191289,"score_gpt":0.3979945925368805,"score_spread":0.18494784632496764,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4210372736","genre_codex":"editorial","genre_gemma":"other","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"other","genre_consensus":null,"domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.00024335853,0.004497692,0.0016241063,0.12523413,0.8567387,0.0005512349,0.00072809507,0.00060451706,0.009778175],"genre_scores_gemma":[0.010536379,0.013494997,0.008384398,0.15438212,0.6318679,0.002852256,0.0027623547,0.0028971394,0.17282246],"study_design_codex":"not_applicable","study_design_gemma":"not_applicable","domain_scores_codex":[0.95007896,0.010441791,0.007006745,0.0036273738,0.026709853,0.002135324],"domain_scores_gemma":[0.33835796,0.02752129,0.013596969,0.008710338,0.59142333,0.020390086],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.03820089,0.0022278246,0.0027777913,0.008097873,0.004808231,0.010961133,0.0042430195,0.006588745,0.10186076],"category_scores_gemma":[0.32546964,0.00097120955,0.0026125333,0.0040282398,0.002156996,0.005860891,0.0040488583,0.0070859436,0.06726208],"study_design_candidate":"not_applicable","study_design_consensus":"not_applicable","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000026483394,0.000006175407,0.0001194105,0.0002299282,0.0000071892077,0.000046461457,0.00009174679,0.000007169448,0.00006296603,0.00029213962,0.9905184,0.008591978],"study_design_scores_gemma":[0.000018781056,0.00002094533,0.00038834786,0.000661819,0.000019308058,0.0002714864,0.00029462576,0.000055827957,0.00010626827,0.000654575,0.997477,0.00003095767],"about_ca_topic_score_codex":0.002074843,"about_ca_topic_score_gemma":0.0044933837,"teacher_disagreement_score":0.10186076,"about_ca_system_score_codex":0.005422549,"about_ca_system_score_gemma":0.016533067,"threshold_uncertainty_score":0.3407582},"labels":[],"label_agreement":null},{"id":"W4210970035","doi":"10.5539/jfr.v11n2p1","title":"Lyophilized Powder of Hibiscus sabdariffa (Roselle) Extracts using Gum Arabic and Maltodextrin as Carrier Agents","year":2022,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Microencapsulation and Drying Processes","field":"Agricultural and Biological Sciences","cited_by":5,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Maltodextrin; Gum arabic; Hibiscus sabdariffa; Spray drying; Freeze-drying; Chemistry; Water activity; Water content; Food science; Arabic; Materials science; Nuclear chemistry; Chromatography","score_opus":0.1502239346438169,"score_gpt":0.3632434973093794,"score_spread":0.2130195626655625,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4210970035","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":[0.98454857,0.0047377497,0.00787389,0.0000843706,0.00003794281,0.000112860725,0.00071307627,0.00014636749,0.0017452943],"genre_scores_gemma":[0.96801287,0.003328601,0.019136919,0.000105331615,0.000030426309,0.00012894181,0.0026304882,0.00007600664,0.0065503796],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99987936,0.000015317128,0.000015187396,0.0000335604,0.000043158914,0.000013489656],"domain_scores_gemma":[0.9999119,0.0000118537155,0.000031511903,0.000014207295,0.000020023768,0.0000105147765],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00021719189,0.0005111246,0.00043476827,0.00025775906,0.00015246186,0.0002626384,0.00020008214,0.00022391685,0.0006547918],"category_scores_gemma":[0.00013549638,0.00014159431,0.00035767784,0.00026540156,0.00014532711,0.0002979857,0.00023669709,0.0004159999,0.00025351168],"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":[0.000044326353,0.000014104434,0.00009205276,0.00004889379,0.000005054772,0.000040258114,0.000011204378,0.000025092515,0.9984499,0.000022009215,0.000010829901,0.00123624],"study_design_scores_gemma":[0.000009406358,0.00030039196,0.0028359825,0.000011199511,0.000031048432,0.00020486103,0.000017946488,0.00030955343,0.99372053,0.000020484022,0.0025339965,0.0000046391187],"about_ca_topic_score_codex":0.0003379016,"about_ca_topic_score_gemma":0.0006159493,"teacher_disagreement_score":0.0006547918,"about_ca_system_score_codex":0.00015191753,"about_ca_system_score_gemma":0.000107909524,"threshold_uncertainty_score":0.0021904707},"labels":[],"label_agreement":null},{"id":"W4213356840","doi":"10.5539/jfr.v11n2p16","title":"Effect of Grain Moisture Content and Roller Mill Gap Size on Various Physical Properties of Yellow Dent Corn Flour","year":2022,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Food composition and properties","field":"Nursing","cited_by":2,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"Iowa State University","keywords":"Roller mill; Particle size; Corn flour; Moisture; Water content; Materials science; Agronomy; Food science; Chemistry; Raw material; Composite material; Grinding; Bran; Biology","score_opus":0.09199391167658214,"score_gpt":0.33304879556796924,"score_spread":0.2410548838913871,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4213356840","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":[0.999395,0.00022605846,0.00008384297,0.000007189263,0.0000048108664,0.0000034639643,0.00008091254,0.000004971596,0.00019370929],"genre_scores_gemma":[0.99896395,0.00014582626,0.0002684,0.000021754598,0.0000029233852,0.0000053967688,0.00016777155,0.0000100464395,0.0004138081],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9997844,0.000038544124,0.000023908933,0.000053634045,0.00006566826,0.000033766362],"domain_scores_gemma":[0.99946314,0.00019100141,0.00014898887,0.0000274818,0.00007544673,0.00009404822],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00024202763,0.00028067836,0.00021425045,0.00023012901,0.00011640861,0.0003232121,0.00012636078,0.00016517659,0.0010003953],"category_scores_gemma":[0.0005350033,0.00015762853,0.00023241388,0.0002663514,0.00017228482,0.0002042559,0.0001711663,0.0003833223,0.00014357782],"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":[0.0027943978,0.00030767982,0.009026286,0.00010372857,0.000057756493,0.00019786911,0.000102694175,0.0004016625,0.9830936,0.000029577668,0.00006090483,0.0038238787],"study_design_scores_gemma":[0.000050739516,0.006255957,0.2068675,0.000018897117,0.00014615429,0.0001797495,0.00021800508,0.0010833074,0.7837451,0.000030539104,0.0013744768,0.000029591753],"about_ca_topic_score_codex":0.0008570767,"about_ca_topic_score_gemma":0.0014066155,"teacher_disagreement_score":0.0010003953,"about_ca_system_score_codex":0.0001470154,"about_ca_system_score_gemma":0.00008901911,"threshold_uncertainty_score":0.0033466816},"labels":[],"label_agreement":null},{"id":"W4213434537","doi":"10.5539/jfr.v11n2p26","title":"The Wasted Fractions of Pequi Fruit are Rich Sources of Dietary Fibers and Phenolic Compounds","year":2022,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Phytochemistry Medicinal Plant Applications","field":"Agricultural and Biological Sciences","cited_by":2,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"Conselho Nacional de Desenvolvimento Científico e Tecnológico","keywords":"Ellagic acid; Gallic acid; Chemistry; Food science; Proanthocyanidin; Polyphenol; Catechin; Quercetin; Nutraceutical; Coumaric acid; Protocatechuic acid; Phenols; Antioxidant; Organic chemistry; Ferulic acid","score_opus":0.10079822047476956,"score_gpt":0.327457557880195,"score_spread":0.22665933740542543,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4213434537","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":[0.9880227,0.0056325174,0.0031765038,0.00006246224,0.000017440496,0.00008101335,0.00054813793,0.000026961206,0.0024323438],"genre_scores_gemma":[0.99181765,0.0017630326,0.003462541,0.00009119587,0.000011541103,0.000042223575,0.00089883065,0.000019315034,0.0018936517],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998671,0.000015390355,0.000009064071,0.000046590278,0.000039276674,0.000022484617],"domain_scores_gemma":[0.99983704,0.000037154943,0.000039662624,0.000016352316,0.00004410858,0.000025617617],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00017877738,0.0006565352,0.00038618597,0.00087437313,0.00034154727,0.0005421891,0.00015653663,0.0002857047,0.0015928812],"category_scores_gemma":[0.00019512266,0.00017997017,0.00034854028,0.00038900986,0.00020455098,0.0005991937,0.00029364706,0.00046034146,0.00018220827],"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":[0.00019573283,0.00004877159,0.0061524673,0.00035635725,0.000050249273,0.0003733075,0.00012906699,0.00005807378,0.9837282,0.00014019407,0.000032898417,0.008734814],"study_design_scores_gemma":[0.00003259442,0.000982134,0.45677727,0.00016993399,0.00019574209,0.0034080795,0.0008170339,0.0007621006,0.5232218,0.0007195681,0.012853732,0.000059906197],"about_ca_topic_score_codex":0.0012562625,"about_ca_topic_score_gemma":0.0035616644,"teacher_disagreement_score":0.0015928812,"about_ca_system_score_codex":0.00022315154,"about_ca_system_score_gemma":0.00017741919,"threshold_uncertainty_score":0.005328715},"labels":[],"label_agreement":null},{"id":"W4224240173","doi":"10.5539/jfr.v11n2p35","title":"The Anti-neoplastic Effects of Probiotics and Prebiotics against Colorectal Cancer: A Systematic Review","year":2022,"lang":"en","type":"review","venue":"Journal of Food Research","topic":"Gut microbiota and health","field":"Biochemistry, Genetics and Molecular Biology","cited_by":1,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Prebiotic; Colorectal cancer; Probiotic; Medicine; Dysbiosis; Bifidobacterium; Synbiotics; Cancer; Gut flora; Microbiome; Lactobacillus; Bioinformatics; Internal medicine; Biology; Immunology; Food science; Bacteria","score_opus":0.04827365101382645,"score_gpt":0.3971553648961357,"score_spread":0.3488817138823092,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4224240173","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":[0.00054862513,0.9989279,0.000042922224,0.00009456809,0.00004577129,0.00005468225,0.00012247548,0.0000029411765,0.0001601306],"genre_scores_gemma":[0.004330525,0.99496007,0.00016934559,0.00021952952,0.000047402213,0.00007506627,0.00010097178,0.0000016275789,0.000095340314],"study_design_codex":"systematic_review","study_design_gemma":"systematic_review","domain_scores_codex":[0.99841607,0.00040750462,0.00061005726,0.00015123827,0.00034320727,0.00007187007],"domain_scores_gemma":[0.99384403,0.0044698245,0.0009958015,0.00007250537,0.00052798784,0.00008984232],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0023675573,0.0010724227,0.0049456763,0.0048708273,0.00041896958,0.0018779929,0.0011455532,0.0014743283,0.004033106],"category_scores_gemma":[0.009564913,0.0004887911,0.0048504593,0.0049901335,0.0004330251,0.0012821301,0.00071941374,0.0007413628,0.00035447],"study_design_candidate":"systematic_review","study_design_consensus":"systematic_review","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00022101768,0.000022106815,0.00040623388,0.94210905,0.0047081527,0.00009463763,0.00009161124,0.00008339906,0.00029492623,0.00016333899,0.0015687939,0.050236683],"study_design_scores_gemma":[0.0003074321,0.00063954573,0.0064900503,0.8314034,0.09107426,0.0010558822,0.00029677013,0.00012973566,0.00048369291,0.00045735377,0.06760819,0.000053690434],"about_ca_topic_score_codex":0.0038166814,"about_ca_topic_score_gemma":0.0123623125,"teacher_disagreement_score":0.0049456763,"about_ca_system_score_codex":0.001151936,"about_ca_system_score_gemma":0.004907643,"threshold_uncertainty_score":0.013492107},"labels":[],"label_agreement":null},{"id":"W4230296769","doi":"10.5539/jfr.v6n4p159","title":"Reviewer Acknowledgements for Journal of Food Research, Vol. 6 No. 4","year":2017,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Aquaculture Nutrition and Growth","field":"Agricultural and Biological Sciences","cited_by":0,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":true,"ca_institutions":"","funders":"","keywords":"Library science; Political science; Czech; Research council; Humanities; Art; Philosophy; Government (linguistics)","score_opus":0.2329546094088371,"score_gpt":0.42353268501775926,"score_spread":0.19057807560892215,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4230296769","genre_codex":"editorial","genre_gemma":"other","domain_codex":null,"domain_gemma":"evaluation","model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"other","genre_consensus":null,"domain_candidate":"evaluation","domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.0003042659,0.0046969713,0.0017753064,0.13850649,0.84324336,0.0007343162,0.00076769345,0.00064938416,0.009322181],"genre_scores_gemma":[0.011962848,0.014978558,0.00985997,0.16579124,0.6235302,0.004020576,0.00290969,0.0032355473,0.16371144],"study_design_codex":"not_applicable","study_design_gemma":"not_applicable","domain_scores_codex":[0.945343,0.011908643,0.007998612,0.003923135,0.028483786,0.0023427883],"domain_scores_gemma":[0.3273614,0.03141939,0.014964774,0.009165392,0.59671813,0.02037095],"candidate_categories":["metaresearch"],"consensus_categories":[],"category_scores_codex":[0.043457303,0.002257858,0.0030311616,0.008453505,0.005326652,0.0114127165,0.0043265014,0.00724043,0.10046328],"category_scores_gemma":[0.3606433,0.0010279665,0.0028547838,0.004268733,0.0021782552,0.0061443667,0.0044915965,0.0074302964,0.06152955],"study_design_candidate":"not_applicable","study_design_consensus":"not_applicable","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000029646413,0.000007332699,0.00015017303,0.00030666078,0.000008527206,0.000047290057,0.00011352121,0.000008387745,0.0000667584,0.00031805612,0.9886882,0.010255571],"study_design_scores_gemma":[0.000022875314,0.0000246065,0.00052424846,0.00093793205,0.000022930706,0.00027783212,0.00036941358,0.00006558348,0.00011070703,0.0007567844,0.9968496,0.0000373651],"about_ca_topic_score_codex":0.00207681,"about_ca_topic_score_gemma":0.004370639,"teacher_disagreement_score":0.9565427,"about_ca_system_score_codex":0.0055352985,"about_ca_system_score_gemma":0.01754346,"threshold_uncertainty_score":0.3360831},"labels":[],"label_agreement":null},{"id":"W4230845140","doi":"10.5539/jfr.v6n1p123","title":"Reviewer Acknowledgements for Journal of Food Research, Vol. 6 No. 1","year":2017,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Aquaculture Nutrition and Growth","field":"Agricultural and Biological Sciences","cited_by":0,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Library science; Political science; Czech; Humanities; Art; Philosophy","score_opus":0.2352682182457799,"score_gpt":0.4236387071129013,"score_spread":0.1883704888671214,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4230845140","genre_codex":"editorial","genre_gemma":"other","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"other","genre_consensus":null,"domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.00022754088,0.004681826,0.0015556315,0.1321728,0.851443,0.00073075475,0.0007828614,0.0006172898,0.0077882716],"genre_scores_gemma":[0.009185241,0.013646393,0.007978236,0.15917487,0.680388,0.0039989073,0.0027126207,0.0029762748,0.11993948],"study_design_codex":"not_applicable","study_design_gemma":"not_applicable","domain_scores_codex":[0.9372032,0.013974184,0.009609703,0.0049585775,0.031569444,0.0026849038],"domain_scores_gemma":[0.30049133,0.03425262,0.016761808,0.009937376,0.61749375,0.021063155],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.047245223,0.00246452,0.0035680162,0.009210431,0.005588944,0.012894658,0.0048339614,0.008164933,0.107698806],"category_scores_gemma":[0.40232128,0.0011436914,0.0029966345,0.0047201766,0.002421326,0.0071738553,0.004947793,0.008484305,0.065133356],"study_design_candidate":"not_applicable","study_design_consensus":"not_applicable","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000027125827,0.00000676316,0.00012282554,0.0003459759,0.000007750053,0.00004186256,0.00010990844,0.0000075442813,0.00005154268,0.000303837,0.9903197,0.008655235],"study_design_scores_gemma":[0.000026097221,0.00002379526,0.0004965991,0.0011322339,0.000022425173,0.00029415957,0.0003665892,0.00006376984,0.00009174454,0.00079381216,0.9966493,0.0000393206],"about_ca_topic_score_codex":0.0020232631,"about_ca_topic_score_gemma":0.0042861784,"teacher_disagreement_score":0.107698806,"about_ca_system_score_codex":0.0060067805,"about_ca_system_score_gemma":0.017604867,"threshold_uncertainty_score":0.36028838},"labels":[],"label_agreement":null},{"id":"W4232598815","doi":"10.5539/jfr.v4n3p182","title":"Reviewer Acknowledgements for Journal of Food Research, Vol. 4, No. 3","year":2015,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Sensory Analysis and Statistical Methods","field":"Agricultural and Biological Sciences","cited_by":0,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Library science; Computer science","score_opus":0.4793660646241916,"score_gpt":0.49221563266157203,"score_spread":0.01284956803738041,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4232598815","genre_codex":"editorial","genre_gemma":"other","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"other","genre_consensus":null,"domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.00021130219,0.003016631,0.0011538177,0.20843476,0.7830242,0.0006748724,0.0007552495,0.00041702122,0.002312188],"genre_scores_gemma":[0.007493088,0.008582463,0.0048211156,0.29592282,0.6270292,0.0037875327,0.00143276,0.0013128235,0.049618207],"study_design_codex":"not_applicable","study_design_gemma":"not_applicable","domain_scores_codex":[0.9536235,0.009933378,0.009729653,0.0028741262,0.021855604,0.0019837874],"domain_scores_gemma":[0.18944977,0.035021596,0.013091613,0.005959301,0.7474517,0.009026049],"candidate_categories":["insufficient_payload"],"consensus_categories":[],"category_scores_codex":[0.048342023,0.002394716,0.005914107,0.0066741295,0.0040168255,0.007712079,0.004796189,0.014448042,0.059862543],"category_scores_gemma":[0.4590383,0.0014217788,0.0045469985,0.003249148,0.0027350802,0.005301603,0.0033475573,0.011104934,0.032899823],"study_design_candidate":"not_applicable","study_design_consensus":"not_applicable","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00005194298,0.0000054509155,0.00012350084,0.00055597955,0.000013017934,0.00009479908,0.00006673835,0.000009634912,0.00006438672,0.00012285345,0.99497557,0.003916124],"study_design_scores_gemma":[0.00023161799,0.000052202864,0.0013683245,0.0039790184,0.00012265622,0.0011920497,0.00061200827,0.0003021531,0.0004301331,0.0016647052,0.98989046,0.00015465856],"about_ca_topic_score_codex":0.004780242,"about_ca_topic_score_gemma":0.007161591,"teacher_disagreement_score":0.94013745,"about_ca_system_score_codex":0.005640673,"about_ca_system_score_gemma":0.012879045,"threshold_uncertainty_score":0.25566012},"labels":[],"label_agreement":null},{"id":"W4232660452","doi":"10.5539/jfr.v8n5p99","title":"Reviewer Acknowledgements for Journal of Food Research, Vol. 8 No. 5","year":2019,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Biological Research and Disease Studies","field":"Biochemistry, Genetics and Molecular Biology","cited_by":0,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":true,"ca_institutions":"","funders":"","keywords":"Library science; Czech; Political science; Agency (philosophy); Humanities; Sociology; Social science; Art; Philosophy","score_opus":0.11997277490914839,"score_gpt":0.4355551995323718,"score_spread":0.31558242462322345,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4232660452","genre_codex":"editorial","genre_gemma":"other","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"other","genre_consensus":null,"domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.0002601974,0.0045672487,0.0017723948,0.12419219,0.85385746,0.0006276124,0.00070398103,0.0006345489,0.013384309],"genre_scores_gemma":[0.010932701,0.013509197,0.009152929,0.15226147,0.605642,0.0029099258,0.0028241754,0.0028421269,0.19992541],"study_design_codex":"not_applicable","study_design_gemma":"not_applicable","domain_scores_codex":[0.95395327,0.009711211,0.006659844,0.003476342,0.024248935,0.0019504073],"domain_scores_gemma":[0.41167575,0.027199706,0.012831853,0.008716997,0.51995933,0.019616336],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.035965238,0.0020629556,0.002603776,0.008107623,0.004835349,0.010792654,0.004167946,0.006855588,0.11946594],"category_scores_gemma":[0.29956144,0.0009769162,0.0025099623,0.0037814998,0.0019825376,0.005738979,0.0039421194,0.006604591,0.07442731],"study_design_candidate":"not_applicable","study_design_consensus":"not_applicable","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000023429755,0.0000064628325,0.00011410549,0.00024210883,0.0000063250054,0.0000458198,0.00008493804,0.0000069305797,0.00005783423,0.00034087995,0.9897939,0.009277278],"study_design_scores_gemma":[0.000016304113,0.000018694112,0.0003908096,0.0006780753,0.000016296868,0.0002467509,0.00025197514,0.000048489394,0.000087536915,0.00061147776,0.9976078,0.000025800951],"about_ca_topic_score_codex":0.0018037277,"about_ca_topic_score_gemma":0.0041174893,"teacher_disagreement_score":0.11946594,"about_ca_system_score_codex":0.004923954,"about_ca_system_score_gemma":0.015240176,"threshold_uncertainty_score":0.39965343},"labels":[],"label_agreement":null},{"id":"W4233048720","doi":"10.5539/jfr.v5n6p137","title":"Reviewer Acknowledgements for Journal of Food Research, Vol. 5 No. 6","year":2016,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Soybean genetics and cultivation","field":"Agricultural and Biological Sciences","cited_by":0,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Library science; Political science; Agriculture; Agency (philosophy); Research council; Geography; Sociology; Social science; Government (linguistics)","score_opus":0.20085922149386604,"score_gpt":0.3907889761032589,"score_spread":0.18992975460939288,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4233048720","genre_codex":"editorial","genre_gemma":"other","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"other","genre_consensus":null,"domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.00026764857,0.004479236,0.0015831399,0.13129808,0.85174835,0.0006908691,0.00072324544,0.00058063824,0.008628755],"genre_scores_gemma":[0.0115499925,0.014139799,0.009305971,0.16606617,0.63701695,0.0036781684,0.0028498084,0.0028681867,0.152525],"study_design_codex":"not_applicable","study_design_gemma":"not_applicable","domain_scores_codex":[0.94134504,0.012480776,0.008757881,0.004224109,0.030725094,0.0024670458],"domain_scores_gemma":[0.31673658,0.030682003,0.015193343,0.009339603,0.60706824,0.020980263],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.04526309,0.002205154,0.0031501767,0.008206798,0.0052668694,0.0118731195,0.004268435,0.007435784,0.10156236],"category_scores_gemma":[0.3785587,0.0010288067,0.00290224,0.0040770886,0.002129658,0.00627798,0.004449334,0.007534283,0.061144482],"study_design_candidate":"not_applicable","study_design_consensus":"not_applicable","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000029370105,0.000007691842,0.0001426738,0.0003278499,0.000008409783,0.000043828615,0.00010025047,0.0000076052315,0.00006291788,0.00030595684,0.98910624,0.009857241],"study_design_scores_gemma":[0.000025454643,0.00002685512,0.0005631787,0.0010462917,0.000023206352,0.00031344176,0.00034430609,0.000066863904,0.00010838964,0.0007497442,0.9966953,0.000036904],"about_ca_topic_score_codex":0.001906984,"about_ca_topic_score_gemma":0.004187834,"teacher_disagreement_score":0.10156236,"about_ca_system_score_codex":0.0055769947,"about_ca_system_score_gemma":0.0162582,"threshold_uncertainty_score":0.3397599},"labels":[],"label_agreement":null},{"id":"W4233559359","doi":"10.5539/jfr.v4n6p155","title":"Reviewer Acknowledgements for Journal of Food Research, Vol. 4 No. 6","year":2015,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Nutrition, Genetics, and Disease","field":"Biochemistry, Genetics and Molecular Biology","cited_by":0,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Library science; Computer science","score_opus":0.16266672116405087,"score_gpt":0.4321720224500824,"score_spread":0.26950530128603156,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4233559359","genre_codex":"editorial","genre_gemma":"other","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"other","genre_consensus":null,"domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.00012313657,0.0025453574,0.0006246989,0.28116533,0.7117416,0.00035827933,0.00057378755,0.00027264643,0.002595252],"genre_scores_gemma":[0.004083488,0.0069819316,0.002515775,0.37395316,0.5560394,0.0020248932,0.0012140191,0.00072071044,0.05246664],"study_design_codex":"not_applicable","study_design_gemma":"not_applicable","domain_scores_codex":[0.9636971,0.0070554945,0.007432243,0.0020062663,0.018194165,0.0016147714],"domain_scores_gemma":[0.29908666,0.035308525,0.014208744,0.0047194865,0.6362992,0.010377357],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.035212874,0.0020950714,0.0048695635,0.0059707365,0.0036526308,0.006764607,0.004695294,0.015971469,0.070461966],"category_scores_gemma":[0.39702275,0.0012255878,0.0034600762,0.0028310001,0.0025495454,0.0053385315,0.0031890585,0.011054114,0.038771793],"study_design_candidate":"not_applicable","study_design_consensus":"not_applicable","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000026881024,0.0000036422662,0.00007747107,0.00030560678,0.0000054484613,0.000056008517,0.00003348762,0.00000525187,0.000028146847,0.00009824178,0.9969348,0.0024249945],"study_design_scores_gemma":[0.0001461503,0.000044097706,0.0010602921,0.0031997524,0.000065136584,0.00086424756,0.00044237613,0.00017228353,0.00022201428,0.0011937779,0.99249107,0.000098753495],"about_ca_topic_score_codex":0.00472567,"about_ca_topic_score_gemma":0.008452562,"teacher_disagreement_score":0.070461966,"about_ca_system_score_codex":0.0049785245,"about_ca_system_score_gemma":0.010758594,"threshold_uncertainty_score":0.23571873},"labels":[],"label_agreement":null},{"id":"W4233988353","doi":"10.5539/jfr.v5n1p129","title":"Reviewer Acknowledgements for Journal of Food Research, Vol. 5 No. 1","year":2016,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Nutrition, Genetics, and Disease","field":"Biochemistry, Genetics and Molecular Biology","cited_by":0,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Library science; Psychology; Computer science","score_opus":0.09906431170593982,"score_gpt":0.41027258782698345,"score_spread":0.3112082761210436,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4233988353","genre_codex":"editorial","genre_gemma":"editorial","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"editorial","genre_consensus":"editorial","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.000105980675,0.0030290263,0.0005491987,0.2951709,0.6973542,0.00036903538,0.0005681381,0.00025290533,0.0026005849],"genre_scores_gemma":[0.003596391,0.007341557,0.0023577195,0.3830181,0.55582607,0.0021150461,0.0011693239,0.0007511146,0.043824628],"study_design_codex":"not_applicable","study_design_gemma":"not_applicable","domain_scores_codex":[0.9532782,0.010124701,0.009884703,0.0026973812,0.021959452,0.0020555223],"domain_scores_gemma":[0.26702657,0.04262561,0.016997816,0.0055926256,0.6565204,0.011236929],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.04380674,0.0023399442,0.005420197,0.0072422647,0.004318221,0.008154957,0.005210715,0.018041467,0.07584364],"category_scores_gemma":[0.44322652,0.0013979098,0.003775941,0.0034304792,0.0028174904,0.006185165,0.0036948135,0.012119347,0.039850913],"study_design_candidate":"not_applicable","study_design_consensus":"not_applicable","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000027455968,0.000003740635,0.00007560692,0.00038267043,0.000006423371,0.000056302633,0.00004077252,0.0000052572923,0.000026308455,0.00010913041,0.9967655,0.0025008398],"study_design_scores_gemma":[0.00014895,0.000043393,0.0009777999,0.0040439954,0.00007198123,0.00082313246,0.00046643548,0.00014174709,0.0001997148,0.0012360637,0.99174434,0.00010247381],"about_ca_topic_score_codex":0.004645262,"about_ca_topic_score_gemma":0.0085255755,"teacher_disagreement_score":0.07584364,"about_ca_system_score_codex":0.0061144647,"about_ca_system_score_gemma":0.012505777,"threshold_uncertainty_score":0.25372225},"labels":[],"label_agreement":null},{"id":"W4234056796","doi":"10.5539/jfr.v7n4p158","title":"Reviewer Acknowledgements for Journal of Food Research, Vol. 7 No. 4","year":2018,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Research on scale insects","field":"Agricultural and Biological Sciences","cited_by":0,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Library science; Political science; Computer science","score_opus":0.2827413806585749,"score_gpt":0.44813220781185026,"score_spread":0.16539082715327535,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4234056796","genre_codex":"editorial","genre_gemma":"other","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"other","genre_consensus":null,"domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.00029509104,0.004903516,0.0018545083,0.114157535,0.86664337,0.00065523083,0.00069171196,0.00063753827,0.010161381],"genre_scores_gemma":[0.011727989,0.014682813,0.009465117,0.14180097,0.6359351,0.003346757,0.002890506,0.0031305014,0.17702022],"study_design_codex":"not_applicable","study_design_gemma":"not_applicable","domain_scores_codex":[0.9484498,0.010504359,0.0074412613,0.0038621805,0.027499372,0.0022429663],"domain_scores_gemma":[0.3629096,0.027024282,0.013248566,0.009036531,0.5682605,0.019520592],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.03957079,0.002291232,0.0029865268,0.007994519,0.0050272564,0.010677259,0.004349424,0.0065333853,0.10987748],"category_scores_gemma":[0.32638368,0.0010266169,0.0028068654,0.0039099976,0.00206724,0.0058136615,0.004394752,0.0070498623,0.07061849],"study_design_candidate":"not_applicable","study_design_consensus":"not_applicable","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00003100281,0.000007823489,0.00013673148,0.00030054647,0.000009015195,0.000051768846,0.0001008617,0.000008740593,0.00007468398,0.0003598882,0.9880321,0.010886868],"study_design_scores_gemma":[0.00002124256,0.000023216064,0.00041221824,0.00075197173,0.000021666388,0.00029858088,0.000295538,0.000060945094,0.0001143416,0.0007054947,0.99726164,0.00003311016],"about_ca_topic_score_codex":0.0017972131,"about_ca_topic_score_gemma":0.003903466,"teacher_disagreement_score":0.10987748,"about_ca_system_score_codex":0.005075744,"about_ca_system_score_gemma":0.017236315,"threshold_uncertainty_score":0.36757678},"labels":[],"label_agreement":null},{"id":"W4234063897","doi":"10.5539/jfr.v3n6p202","title":"Reviewer Acknowledgements for Journal of Food Research, Vol. 3, No. 6","year":2014,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Sensory Analysis and Statistical Methods","field":"Agricultural and Biological Sciences","cited_by":0,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Library science; Psychology; Computer science","score_opus":0.3037164384656304,"score_gpt":0.46490164277787766,"score_spread":0.16118520431224725,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4234063897","genre_codex":"editorial","genre_gemma":"other","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"other","genre_consensus":null,"domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.00020220553,0.0029638421,0.0010629263,0.20662756,0.785096,0.0005871117,0.00080727943,0.00038963984,0.0022634265],"genre_scores_gemma":[0.0071768262,0.008714864,0.0047675227,0.29509553,0.62857896,0.0033862072,0.0016197856,0.0012337641,0.049426556],"study_design_codex":"not_applicable","study_design_gemma":"not_applicable","domain_scores_codex":[0.95229787,0.009772782,0.010365717,0.0028550616,0.022856731,0.001851761],"domain_scores_gemma":[0.19489191,0.035118643,0.013245235,0.005672301,0.7420833,0.008988516],"candidate_categories":["insufficient_payload"],"consensus_categories":[],"category_scores_codex":[0.04673715,0.0023182682,0.0055537526,0.006444593,0.0037088718,0.007220188,0.0047558183,0.01439078,0.059581608],"category_scores_gemma":[0.46755198,0.0013905063,0.004458517,0.0029854763,0.0024724032,0.005137098,0.003301407,0.011256389,0.03381475],"study_design_candidate":"not_applicable","study_design_consensus":"not_applicable","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000053284588,0.000005568645,0.00012980579,0.0005761773,0.000012766099,0.00009834851,0.000062301995,0.000010083532,0.000066057284,0.00011908071,0.9947642,0.004102279],"study_design_scores_gemma":[0.00021841841,0.000053832115,0.0013682523,0.0041840477,0.00011603909,0.0012702073,0.00055086036,0.00029247857,0.00043714207,0.0014457243,0.9899157,0.00014721142],"about_ca_topic_score_codex":0.004490763,"about_ca_topic_score_gemma":0.00686436,"teacher_disagreement_score":0.94041836,"about_ca_system_score_codex":0.0051794425,"about_ca_system_score_gemma":0.011523836,"threshold_uncertainty_score":0.24717265},"labels":[],"label_agreement":null},{"id":"W4234325033","doi":"10.5539/jfr.v9n4p83","title":"Reviewer Acknowledgements for Journal of Food Research, Vol. 9 No. 4","year":2020,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Soybean genetics and cultivation","field":"Agricultural and Biological Sciences","cited_by":0,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Czech; Library science; Political science; Agency (philosophy); Humanities; Sociology; Social science; Art; Philosophy","score_opus":0.261860041133864,"score_gpt":0.39344870183939606,"score_spread":0.13158866070553205,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4234325033","genre_codex":"editorial","genre_gemma":"other","domain_codex":null,"domain_gemma":"evaluation","model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"other","genre_consensus":null,"domain_candidate":"evaluation","domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.00021638081,0.004297668,0.0014294799,0.1078574,0.874773,0.0005025667,0.0006101773,0.000544507,0.009768811],"genre_scores_gemma":[0.009411053,0.013200692,0.007109,0.12701017,0.65577555,0.0023250554,0.0024108554,0.0025625613,0.18019505],"study_design_codex":"not_applicable","study_design_gemma":"not_applicable","domain_scores_codex":[0.9551934,0.008749619,0.006227074,0.0035291563,0.024340434,0.0019602517],"domain_scores_gemma":[0.38681647,0.024613488,0.013002607,0.0085746525,0.5465583,0.020434432],"candidate_categories":["metaresearch"],"consensus_categories":[],"category_scores_codex":[0.033698913,0.0022080622,0.0028291848,0.008392778,0.004855696,0.011308261,0.0043112314,0.0066130213,0.10829779],"category_scores_gemma":[0.28455937,0.0009733587,0.0026557469,0.004045377,0.0020980611,0.005864877,0.003910555,0.0068330066,0.069722414],"study_design_candidate":"not_applicable","study_design_consensus":"not_applicable","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00002512827,0.000006334606,0.00011283931,0.00023461618,0.000007267955,0.000047633403,0.00007635374,0.000007669275,0.00006453569,0.00029391953,0.9901153,0.009008492],"study_design_scores_gemma":[0.000016684477,0.000019910078,0.00034382904,0.0005787233,0.000017724138,0.0002555899,0.00024139987,0.000050073795,0.000100133686,0.0005949919,0.99775296,0.000027877468],"about_ca_topic_score_codex":0.0018983913,"about_ca_topic_score_gemma":0.0040705977,"teacher_disagreement_score":0.9663011,"about_ca_system_score_codex":0.0052534114,"about_ca_system_score_gemma":0.014786457,"threshold_uncertainty_score":0.36229223},"labels":[],"label_agreement":null},{"id":"W4235124983","doi":"10.5539/jfr.v6n6p92","title":"Reviewer Acknowledgements for Journal of Food Research, Vol. 6 No. 6","year":2017,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Soybean genetics and cultivation","field":"Agricultural and Biological Sciences","cited_by":0,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":true,"ca_institutions":"","funders":"","keywords":"Library science; Political science; Czech; Humanities; Art; Philosophy","score_opus":0.261670514649444,"score_gpt":0.4213982277848888,"score_spread":0.15972771313544476,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4235124983","genre_codex":"editorial","genre_gemma":"other","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"other","genre_consensus":null,"domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.0002556464,0.004507261,0.0016050986,0.1282029,0.85438967,0.000706811,0.0007882671,0.00064695155,0.008897362],"genre_scores_gemma":[0.0105027445,0.014656839,0.008744202,0.15855806,0.643226,0.0037947092,0.0028859333,0.0029418264,0.15468965],"study_design_codex":"not_applicable","study_design_gemma":"not_applicable","domain_scores_codex":[0.94935584,0.010555385,0.0077401954,0.0037521436,0.026413856,0.0021825437],"domain_scores_gemma":[0.34495136,0.028046211,0.01419118,0.008735947,0.58464116,0.019434148],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.040972613,0.0022182232,0.0030559262,0.007669536,0.004835099,0.011038691,0.0042310813,0.0071182163,0.10670027],"category_scores_gemma":[0.3491856,0.0010069093,0.0028455309,0.003993162,0.0019842074,0.005917427,0.004160584,0.0071791895,0.06716526],"study_design_candidate":"not_applicable","study_design_consensus":"not_applicable","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000029517618,0.0000063747384,0.00012621026,0.00029937897,0.000007304785,0.00004063409,0.0000865837,0.000007108612,0.00005695696,0.00025950337,0.98993987,0.009140545],"study_design_scores_gemma":[0.000024310748,0.000024004888,0.00049498945,0.0009672195,0.000021444892,0.00028014992,0.00031237522,0.00006396592,0.000103764876,0.0006567909,0.9970155,0.00003548078],"about_ca_topic_score_codex":0.0019845208,"about_ca_topic_score_gemma":0.0041754236,"teacher_disagreement_score":0.10670027,"about_ca_system_score_codex":0.005140762,"about_ca_system_score_gemma":0.015226692,"threshold_uncertainty_score":0.35694796},"labels":[],"label_agreement":null},{"id":"W4235909863","doi":"10.5539/jfr.v9n3p63","title":"Reviewer Acknowledgements for Journal of Food Research, Vol. 9 No. 3","year":2020,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Research on scale insects","field":"Agricultural and Biological Sciences","cited_by":0,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":true,"ca_institutions":"","funders":"","keywords":"Political science; Library science; Agriculture; Humanities; Geography; Art; Archaeology","score_opus":0.33711149358102466,"score_gpt":0.4338156346851597,"score_spread":0.09670414110413506,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4235909863","genre_codex":"editorial","genre_gemma":"other","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"other","genre_consensus":null,"domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.000244888,0.004224927,0.0016861812,0.10657669,0.8741777,0.0005881807,0.0007062369,0.00063659484,0.011158622],"genre_scores_gemma":[0.010417498,0.013632058,0.008469652,0.13507722,0.6305046,0.0027031347,0.0028724663,0.0030932769,0.19323008],"study_design_codex":"not_applicable","study_design_gemma":"not_applicable","domain_scores_codex":[0.95642066,0.008408206,0.0059925346,0.0033443791,0.023964653,0.0018695227],"domain_scores_gemma":[0.3966292,0.022674186,0.011759365,0.007961802,0.5416032,0.01937216],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.031828314,0.0021743258,0.002789734,0.008038536,0.004767736,0.010691815,0.0042061587,0.006282631,0.10994368],"category_scores_gemma":[0.27197984,0.0009350486,0.002574578,0.004107071,0.0019870487,0.0054640537,0.0038267132,0.006853784,0.070036344],"study_design_candidate":"not_applicable","study_design_consensus":"not_applicable","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000024937899,0.0000065931877,0.00011243347,0.00022281685,0.0000065226413,0.000052049996,0.0000856676,0.0000076274277,0.00006946995,0.00028784943,0.9902104,0.008913605],"study_design_scores_gemma":[0.000016231408,0.000019450532,0.0003687219,0.00058600714,0.000016918717,0.00027682944,0.00026406962,0.00005519502,0.00010598783,0.0005924925,0.9976693,0.000028864148],"about_ca_topic_score_codex":0.0020017065,"about_ca_topic_score_gemma":0.004492501,"teacher_disagreement_score":0.10994368,"about_ca_system_score_codex":0.0049893735,"about_ca_system_score_gemma":0.014947366,"threshold_uncertainty_score":0.36779827},"labels":[],"label_agreement":null},{"id":"W4236058147","doi":"10.5539/jfr.v6n5p131","title":"Reviewer Acknowledgements for Journal of Food Research, Vol. 6 No. 5","year":2017,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Cassava research and cyanide","field":"Agricultural and Biological Sciences","cited_by":0,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Library science; Christian ministry; Political science; Law","score_opus":0.2696024116249399,"score_gpt":0.43871974661080204,"score_spread":0.16911733498586212,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4236058147","genre_codex":"editorial","genre_gemma":"other","domain_codex":null,"domain_gemma":"evaluation","model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"other","genre_consensus":null,"domain_candidate":"evaluation","domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.00029833012,0.0051173787,0.0018565471,0.13259642,0.84931225,0.0007741826,0.00077766494,0.0006542627,0.008612919],"genre_scores_gemma":[0.012506867,0.01451544,0.009466684,0.16681066,0.65477145,0.0038940925,0.0028158117,0.0029576225,0.13226135],"study_design_codex":"not_applicable","study_design_gemma":"not_applicable","domain_scores_codex":[0.9402381,0.013306223,0.009053307,0.0042686947,0.03060387,0.0025298223],"domain_scores_gemma":[0.32089165,0.030274998,0.015801324,0.009095563,0.6044203,0.019516176],"candidate_categories":["metaresearch"],"consensus_categories":[],"category_scores_codex":[0.04371985,0.0023645656,0.003172025,0.008008625,0.0047996202,0.010987559,0.0042836294,0.007332317,0.099566065],"category_scores_gemma":[0.37901196,0.0010097976,0.0030535327,0.00379511,0.0020616464,0.005842323,0.0043853982,0.0072848797,0.059039872],"study_design_candidate":"not_applicable","study_design_consensus":"not_applicable","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000033699955,0.000007166088,0.0001543661,0.00034275098,0.000009880275,0.000052166906,0.00011522127,0.000008421071,0.00006654849,0.00030326578,0.9882939,0.010612668],"study_design_scores_gemma":[0.000026403945,0.000026525395,0.00054916675,0.0011282983,0.000026705762,0.0003492736,0.00036101707,0.00007091797,0.000116571355,0.00073690154,0.99656785,0.00004029455],"about_ca_topic_score_codex":0.0019738025,"about_ca_topic_score_gemma":0.0040928214,"teacher_disagreement_score":0.9562802,"about_ca_system_score_codex":0.0054694302,"about_ca_system_score_gemma":0.015692245,"threshold_uncertainty_score":0.33308172},"labels":[],"label_agreement":null},{"id":"W4236141916","doi":"10.5539/jfr.v8n3p133","title":"Reviewer Acknowledgements for Journal of Food Research, Vol. 8 No. 3","year":2019,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Soybean genetics and cultivation","field":"Agricultural and Biological Sciences","cited_by":0,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Czech; Library science; Political science; Agency (philosophy); Humanities; Art; Sociology; Social science; Philosophy","score_opus":0.16993523791665957,"score_gpt":0.3851584154572584,"score_spread":0.2152231775405988,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4236141916","genre_codex":"editorial","genre_gemma":"other","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"other","genre_consensus":null,"domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.00027471382,0.0045380127,0.0019729005,0.12592414,0.85045606,0.00066894747,0.0007770094,0.00071868853,0.014669539],"genre_scores_gemma":[0.011157219,0.013240676,0.009840914,0.15008923,0.58317477,0.003178072,0.0029483319,0.003512691,0.22285815],"study_design_codex":"not_applicable","study_design_gemma":"not_applicable","domain_scores_codex":[0.9549679,0.0092132315,0.006250051,0.0034922224,0.024122437,0.0019540873],"domain_scores_gemma":[0.40499482,0.027005337,0.012465014,0.009105747,0.52623034,0.020198707],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.03605251,0.0020511972,0.002617294,0.008038141,0.0051045236,0.010777951,0.0040971907,0.00653745,0.123444535],"category_scores_gemma":[0.29912055,0.00095362397,0.0023913702,0.003979833,0.0020742815,0.0057405904,0.0040930565,0.0068596285,0.079959124],"study_design_candidate":"not_applicable","study_design_consensus":"not_applicable","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000022054897,0.00000614609,0.00010363816,0.00021619027,0.000005524172,0.000043022854,0.00008987562,0.00000669984,0.00006070048,0.00035576135,0.9900935,0.008996943],"study_design_scores_gemma":[0.00001491346,0.000015491181,0.0003385714,0.0005934714,0.000014024591,0.00022002307,0.00024518164,0.000045584995,0.000086858185,0.0006480062,0.99775344,0.000024415203],"about_ca_topic_score_codex":0.0018895917,"about_ca_topic_score_gemma":0.0042094933,"teacher_disagreement_score":0.123444535,"about_ca_system_score_codex":0.0049394146,"about_ca_system_score_gemma":0.01617308,"threshold_uncertainty_score":0.4129631},"labels":[],"label_agreement":null},{"id":"W4236217936","doi":"10.5539/jfr.v5n2p118","title":"Reviewer Acknowledgements for Journal of Food Research, Vol. 5 No. 2","year":2016,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Nutrition, Genetics, and Disease","field":"Biochemistry, Genetics and Molecular Biology","cited_by":0,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Psychology; Library science; Computer science","score_opus":0.09559736086058535,"score_gpt":0.40949494328365116,"score_spread":0.3138975824230658,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4236217936","genre_codex":"editorial","genre_gemma":"other","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"other","genre_consensus":null,"domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.00010783606,0.0027540617,0.0005691436,0.2729361,0.71992946,0.00036232235,0.0005222362,0.00025323755,0.0025655138],"genre_scores_gemma":[0.003609475,0.006725494,0.0022435284,0.37055382,0.5662376,0.0020633515,0.0010693067,0.0007259274,0.04677152],"study_design_codex":"not_applicable","study_design_gemma":"not_applicable","domain_scores_codex":[0.9574867,0.008856489,0.008717615,0.002388041,0.020648493,0.0019026619],"domain_scores_gemma":[0.2869657,0.03870054,0.015616501,0.0052278326,0.6423627,0.011126623],"candidate_categories":["insufficient_payload"],"consensus_categories":[],"category_scores_codex":[0.039779995,0.0023999356,0.0052630035,0.006948792,0.004108862,0.007960255,0.00506202,0.018108763,0.07411981],"category_scores_gemma":[0.4105221,0.0013876408,0.0037503238,0.003263017,0.0027848752,0.0060397564,0.0035505046,0.011852712,0.038937304],"study_design_candidate":"not_applicable","study_design_consensus":"not_applicable","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000027604374,0.0000037077598,0.00007381194,0.00034486866,0.0000064199508,0.000059747832,0.000036044425,0.0000052775245,0.000028366889,0.00010159582,0.9970028,0.0023097955],"study_design_scores_gemma":[0.00015855701,0.000044900415,0.0010058914,0.0036191684,0.00007170838,0.0008799672,0.00045189928,0.00015912719,0.00021867662,0.0012042847,0.9920827,0.00010318919],"about_ca_topic_score_codex":0.0045865737,"about_ca_topic_score_gemma":0.008068099,"teacher_disagreement_score":0.9258802,"about_ca_system_score_codex":0.005821444,"about_ca_system_score_gemma":0.011735091,"threshold_uncertainty_score":0.24795544},"labels":[],"label_agreement":null},{"id":"W4236393372","doi":"10.5539/jfr.v8n2p122","title":"Reviewer Acknowledgements for Journal of Food Research, Vol. 8 No. 2","year":2019,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Research on scale insects","field":"Agricultural and Biological Sciences","cited_by":0,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Library science; Index (typography); Humanities; Political science; Art","score_opus":0.21822975322652127,"score_gpt":0.42507428283658205,"score_spread":0.20684452961006078,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4236393372","genre_codex":"editorial","genre_gemma":"editorial","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"editorial","genre_consensus":"editorial","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.00024917742,0.004681396,0.0018010169,0.121118255,0.85873467,0.00057704636,0.0006410116,0.00062437786,0.011573078],"genre_scores_gemma":[0.010150083,0.012210621,0.008545674,0.1541717,0.6260145,0.0030288277,0.0024069932,0.0029561154,0.18051557],"study_design_codex":"not_applicable","study_design_gemma":"not_applicable","domain_scores_codex":[0.9503927,0.010626224,0.0069181086,0.0037839643,0.026114209,0.0021648738],"domain_scores_gemma":[0.379109,0.028901456,0.012804064,0.009398511,0.55005646,0.019730534],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.03849244,0.0022694925,0.002818738,0.008390346,0.0051435134,0.011275027,0.0041877385,0.006870263,0.11247954],"category_scores_gemma":[0.32450393,0.0010248756,0.0025194054,0.003972079,0.0021572597,0.006227383,0.004367988,0.0072293337,0.0704412],"study_design_candidate":"not_applicable","study_design_consensus":"not_applicable","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000025027703,0.000006752349,0.0001004278,0.0002464416,0.000006578128,0.000048083788,0.000105300045,0.000007267726,0.000064290834,0.00037561826,0.99016154,0.008852679],"study_design_scores_gemma":[0.000017902858,0.000018278099,0.0003395974,0.00066210044,0.000015911472,0.0002638625,0.00028649953,0.000049955277,0.000092134964,0.00065939804,0.9975667,0.000027698197],"about_ca_topic_score_codex":0.0016429056,"about_ca_topic_score_gemma":0.0036314065,"teacher_disagreement_score":0.11247954,"about_ca_system_score_codex":0.0048446944,"about_ca_system_score_gemma":0.015395245,"threshold_uncertainty_score":0.37628156},"labels":[],"label_agreement":null},{"id":"W4236534883","doi":"10.5539/jfr.v4n1p200","title":"Reviewer Acknowledgements for Journal of Food Research, Vol. 4, No. 1","year":2015,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Sensory Analysis and Statistical Methods","field":"Agricultural and Biological Sciences","cited_by":0,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Computer science","score_opus":0.4850125824500144,"score_gpt":0.4929597857417981,"score_spread":0.007947203291783722,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4236534883","genre_codex":"editorial","genre_gemma":"editorial","domain_codex":null,"domain_gemma":"evaluation","model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"editorial","genre_consensus":"editorial","domain_candidate":"evaluation","domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.0002027985,0.003607496,0.0009980456,0.2309854,0.7601342,0.0006615944,0.0008392363,0.00037076938,0.0022004198],"genre_scores_gemma":[0.006916659,0.009562223,0.0047350433,0.29411098,0.63182616,0.0040236292,0.0016337006,0.0012720015,0.045919593],"study_design_codex":"not_applicable","study_design_gemma":"not_applicable","domain_scores_codex":[0.9425667,0.013378429,0.012244132,0.0037428509,0.025708297,0.0023595623],"domain_scores_gemma":[0.16058905,0.04215271,0.014494853,0.0064067747,0.7673279,0.009028777],"candidate_categories":["metaresearch"],"consensus_categories":[],"category_scores_codex":[0.057538476,0.0024621296,0.006389862,0.008038232,0.0044294777,0.008270307,0.0051911506,0.014692779,0.06329376],"category_scores_gemma":[0.5244802,0.0015602242,0.004388616,0.00364629,0.0027940392,0.0061183465,0.003817066,0.011592766,0.033358615],"study_design_candidate":"not_applicable","study_design_consensus":"not_applicable","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00005291766,0.000006143302,0.00013394828,0.0006921598,0.000013804015,0.000083586805,0.000080653255,0.000009917478,0.000057498084,0.00013590774,0.9944629,0.004270573],"study_design_scores_gemma":[0.00022366771,0.000055293312,0.0014218983,0.0048137116,0.00012480508,0.0010170806,0.0006824353,0.00025525683,0.00035996674,0.0016079169,0.98928213,0.00015584679],"about_ca_topic_score_codex":0.0045928587,"about_ca_topic_score_gemma":0.0073413732,"teacher_disagreement_score":0.94246155,"about_ca_system_score_codex":0.0061956174,"about_ca_system_score_gemma":0.014135272,"threshold_uncertainty_score":0.3042962},"labels":[],"label_agreement":null},{"id":"W4236850574","doi":"10.5539/jfr.v2n5p164","title":"Non-wood Forest Products Based on Extractives- A New Opportunity for Canadian Forest Industry Part 2- Softwood Forest Species","year":2013,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"African Botany and Ecology Studies","field":"Agricultural and Biological Sciences","cited_by":15,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":true,"ca_institutions":"Université Laval; Natural Sciences and Engineering Research Council of Canada","funders":"","keywords":"Softwood; Forest industry; Taiga; Forest inventory; Forest ecology; Agroforestry; Forest management; Biomass (ecology); Business; Forestry; Environmental science; Geography; Pulp and paper industry; Ecology; Biology; Ecosystem; Engineering","score_opus":0.17486469631038765,"score_gpt":0.3102502691361635,"score_spread":0.13538557282577585,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4236850574","genre_codex":"other","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":[0.29472005,0.19943276,0.0055888565,0.015357137,0.0008606554,0.00054188404,0.004237139,0.00018679467,0.47907472],"genre_scores_gemma":[0.5602214,0.16363479,0.015630828,0.0034628967,0.0001734084,0.000097898235,0.0021095732,0.00007623406,0.25459296],"study_design_codex":"design_other","study_design_gemma":"observational","domain_scores_codex":[0.9996499,0.000016110449,0.000009909763,0.000029621368,0.00021768697,0.00007681674],"domain_scores_gemma":[0.99974495,0.00002481589,0.000021011741,0.000009280824,0.00014770184,0.00005229735],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00038301584,0.0003406042,0.00023140691,0.0016076686,0.0026054024,0.0019131055,0.00043780328,0.00041205328,0.012329792],"category_scores_gemma":[0.00026346807,0.00013021745,0.00030547645,0.0024361045,0.0008149271,0.00062075676,0.00048709277,0.00049361394,0.00054131175],"study_design_candidate":"observational","study_design_consensus":null,"about_ca_topic_candidate":true,"about_ca_topic_consensus":true,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00035201025,0.000336161,0.01623167,0.0034224796,0.00004187956,0.002141673,0.003093013,0.0006325734,0.12240268,0.027359009,0.057091616,0.76689535],"study_design_scores_gemma":[0.000016853577,0.00018653012,0.07596426,0.0006255355,0.00007164665,0.0009820317,0.0038434234,0.00024276035,0.02359904,0.0016822546,0.8927242,0.000061530234],"about_ca_topic_score_codex":0.8568346,"about_ca_topic_score_gemma":0.9805253,"teacher_disagreement_score":0.14316541,"about_ca_system_score_codex":0.010590166,"about_ca_system_score_gemma":0.025511777,"threshold_uncertainty_score":0.28801703},"labels":[],"label_agreement":null},{"id":"W4236972431","doi":"10.5539/jfr.v4n2p176","title":"Reviewer Acknowledgements for Journal of Food Research, Vol. 4, No. 2","year":2015,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Sensory Analysis and Statistical Methods","field":"Agricultural and Biological Sciences","cited_by":0,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Library science; Psychology; Sociology; Computer science","score_opus":0.4748955883461905,"score_gpt":0.4921207943144094,"score_spread":0.017225205968218915,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4236972431","genre_codex":"editorial","genre_gemma":"other","domain_codex":null,"domain_gemma":"evaluation","model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"other","genre_consensus":null,"domain_candidate":"evaluation","domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.00018127708,0.003020445,0.0009646978,0.19939454,0.7925999,0.0005930297,0.00069982384,0.00036842586,0.0021778604],"genre_scores_gemma":[0.0061561475,0.007755269,0.004036311,0.27820867,0.64811,0.0035099494,0.0013742046,0.001196499,0.04965298],"study_design_codex":"not_applicable","study_design_gemma":"not_applicable","domain_scores_codex":[0.9490242,0.011345383,0.010476271,0.0032683788,0.023751274,0.0021344624],"domain_scores_gemma":[0.18375297,0.036156792,0.012707425,0.006172632,0.7519071,0.009303115],"candidate_categories":["metaresearch"],"consensus_categories":[],"category_scores_codex":[0.05083057,0.0026237995,0.006165572,0.0074721985,0.0041882857,0.008354831,0.0049944394,0.015119653,0.064182244],"category_scores_gemma":[0.4781181,0.0015610221,0.0043753725,0.0033616263,0.0027139334,0.0060868273,0.0036853154,0.011344512,0.034189828],"study_design_candidate":"not_applicable","study_design_consensus":"not_applicable","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00005070045,0.000005604757,0.00010993563,0.0005608556,0.000012658346,0.00008572523,0.00006274077,0.000008884474,0.00006040883,0.00011341259,0.99540186,0.0035271733],"study_design_scores_gemma":[0.00024143711,0.00005690273,0.0013232975,0.004027409,0.00011655056,0.0011164929,0.000607455,0.00027953906,0.00039529128,0.0014477215,0.9902355,0.00015239946],"about_ca_topic_score_codex":0.004394226,"about_ca_topic_score_gemma":0.0067620673,"teacher_disagreement_score":0.94916946,"about_ca_system_score_codex":0.005604828,"about_ca_system_score_gemma":0.012563475,"threshold_uncertainty_score":0.268821},"labels":[],"label_agreement":null},{"id":"W4237466321","doi":"10.5539/jfr.v6n3p126","title":"Reviewer Acknowledgements for Journal of Food Research, Vol. 6 No. 3","year":2017,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Soybean genetics and cultivation","field":"Agricultural and Biological Sciences","cited_by":0,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":true,"ca_institutions":"","funders":"","keywords":"Christian ministry; Library science; Political science; Czech; Agriculture; Humanities; Geography; Art; Law","score_opus":0.26254013928662906,"score_gpt":0.4215367061065847,"score_spread":0.15899656681995566,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4237466321","genre_codex":"editorial","genre_gemma":"editorial","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"editorial","genre_consensus":"editorial","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.00030817927,0.0045925695,0.0019487971,0.1302138,0.8515838,0.0007799397,0.00086733635,0.00068537623,0.009020196],"genre_scores_gemma":[0.0131184375,0.014620152,0.0107434,0.17398354,0.6339369,0.004337126,0.0030968694,0.0036140704,0.14254953],"study_design_codex":"not_applicable","study_design_gemma":"not_applicable","domain_scores_codex":[0.9435775,0.01272165,0.00856068,0.0042022965,0.028437214,0.002500725],"domain_scores_gemma":[0.31800747,0.030605637,0.015135828,0.009452027,0.6073203,0.019478736],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.044183243,0.0023066313,0.003171736,0.008364993,0.0054439204,0.011692635,0.004416887,0.0073563517,0.09837053],"category_scores_gemma":[0.36561438,0.0010284578,0.0029942465,0.0045662913,0.0022391693,0.0061588646,0.0045432057,0.0077630845,0.05713287],"study_design_candidate":"not_applicable","study_design_consensus":"not_applicable","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00003301474,0.0000071299432,0.00015900667,0.00032595385,0.000009190974,0.000053805194,0.00012736279,0.000008332705,0.00006848301,0.00033799696,0.9897283,0.0091414675],"study_design_scores_gemma":[0.000025947791,0.00002278559,0.00057073083,0.0010725874,0.00002548657,0.0003151405,0.0004042407,0.00007332656,0.0001139084,0.00084472366,0.9964914,0.000039830862],"about_ca_topic_score_codex":0.0022791917,"about_ca_topic_score_gemma":0.0046187155,"teacher_disagreement_score":0.09837053,"about_ca_system_score_codex":0.0056894072,"about_ca_system_score_gemma":0.017453413,"threshold_uncertainty_score":0.3290822},"labels":[],"label_agreement":null},{"id":"W4238376466","doi":"10.5539/jfr.v3n2p118","title":"Reviewer Acknowledgements for Journal of Food Research, Vol. 3, No. 2","year":2014,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Nutrition, Genetics, and Disease","field":"Biochemistry, Genetics and Molecular Biology","cited_by":0,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Library science; Political science; Computer science","score_opus":0.08334269653838275,"score_gpt":0.4044427208265485,"score_spread":0.32110002428816575,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4238376466","genre_codex":"editorial","genre_gemma":"commentary","domain_codex":null,"domain_gemma":"evaluation","model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"commentary","genre_consensus":null,"domain_candidate":"evaluation","domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.00015828335,0.0020534622,0.0009277919,0.22938202,0.76099914,0.00042251564,0.00079590396,0.00041782917,0.0048429393],"genre_scores_gemma":[0.0069369962,0.0060765487,0.0040944307,0.31361467,0.53828007,0.0030395654,0.0020540932,0.0017699025,0.12413372],"study_design_codex":"not_applicable","study_design_gemma":"not_applicable","domain_scores_codex":[0.9715775,0.0057252804,0.004783829,0.0016424555,0.0150495125,0.0012213703],"domain_scores_gemma":[0.33261597,0.02900074,0.009189528,0.005091776,0.61423886,0.009863081],"candidate_categories":["metaresearch"],"consensus_categories":[],"category_scores_codex":[0.030842027,0.0017703589,0.0034837138,0.0058764033,0.0034060034,0.006082666,0.0041100583,0.009772273,0.099733],"category_scores_gemma":[0.3488399,0.0009229765,0.0024979215,0.0028048374,0.0021747437,0.0051260213,0.0027064853,0.008135598,0.04973663],"study_design_candidate":"not_applicable","study_design_consensus":"not_applicable","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000015155647,0.0000020855728,0.00004556924,0.00015157997,0.0000029374205,0.000033920584,0.000028645016,0.0000034254294,0.000022646247,0.00010122693,0.99739057,0.0022022673],"study_design_scores_gemma":[0.00009255551,0.000023108818,0.0008369452,0.0017430749,0.000042882188,0.00051886606,0.00038711118,0.00014463508,0.00023600034,0.0010579777,0.99484694,0.00006997992],"about_ca_topic_score_codex":0.0047736634,"about_ca_topic_score_gemma":0.008507807,"teacher_disagreement_score":0.969158,"about_ca_system_score_codex":0.0048747584,"about_ca_system_score_gemma":0.01013739,"threshold_uncertainty_score":0.3336401},"labels":[],"label_agreement":null},{"id":"W4239216898","doi":"10.5539/jfr.v3n5p129","title":"Reviewer Acknowledgements for Journal of Food Research, Vol. 3, No. 5","year":2014,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Sensory Analysis and Statistical Methods","field":"Agricultural and Biological Sciences","cited_by":0,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Psychology","score_opus":0.303612788975707,"score_gpt":0.4648923134148599,"score_spread":0.16127952443915294,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4239216898","genre_codex":"editorial","genre_gemma":"other","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"other","genre_consensus":null,"domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.0002122581,0.0030816188,0.0011412326,0.20601884,0.78541356,0.0006431042,0.000772693,0.0004041784,0.0023124465],"genre_scores_gemma":[0.008400911,0.008093105,0.0047949143,0.31477916,0.60985684,0.0034713214,0.0015543806,0.0012069596,0.047842488],"study_design_codex":"not_applicable","study_design_gemma":"not_applicable","domain_scores_codex":[0.9475789,0.010844211,0.011434812,0.0032151225,0.024849512,0.0020773183],"domain_scores_gemma":[0.19355285,0.0354109,0.013527042,0.005648221,0.74306,0.008801026],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.049457356,0.0023251527,0.005558975,0.006883262,0.00388315,0.007825246,0.0046992665,0.015090981,0.0605353],"category_scores_gemma":[0.47139415,0.0014085304,0.004648431,0.0030606815,0.0025481551,0.005099794,0.0033378429,0.010584072,0.031573173],"study_design_candidate":"not_applicable","study_design_consensus":"not_applicable","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000054509066,0.000005574185,0.00014287457,0.0005895076,0.000014843909,0.000103379585,0.000068883906,0.000010244686,0.00006403771,0.0001283456,0.99451435,0.004303498],"study_design_scores_gemma":[0.00023551875,0.000055860266,0.0015792262,0.004628906,0.0001403952,0.0012410032,0.0006186264,0.0003160013,0.00045094083,0.0014866495,0.9890877,0.00015910939],"about_ca_topic_score_codex":0.004953527,"about_ca_topic_score_gemma":0.007504204,"teacher_disagreement_score":0.0605353,"about_ca_system_score_codex":0.0059036706,"about_ca_system_score_gemma":0.0124692675,"threshold_uncertainty_score":0.26155865},"labels":[],"label_agreement":null},{"id":"W4239711238","doi":"10.5539/jfr.v8n6p162","title":"Reviewer Acknowledgements for Journal of Food Research, Vol. 8 No. 6","year":2019,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Research on scale insects","field":"Agricultural and Biological Sciences","cited_by":0,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":true,"ca_institutions":"","funders":"","keywords":"Library science; Political science; Index (typography); Humanities; Art; Computer science","score_opus":0.22142610258830495,"score_gpt":0.42531411197394253,"score_spread":0.2038880093856376,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4239711238","genre_codex":"editorial","genre_gemma":"editorial","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"editorial","genre_consensus":"editorial","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.00027882046,0.0050296723,0.0020157204,0.1285428,0.8490338,0.00063739344,0.0007370481,0.00067964,0.013045149],"genre_scores_gemma":[0.011542547,0.014271685,0.010177591,0.15673661,0.60061455,0.0031992227,0.0028082677,0.0031387806,0.19751072],"study_design_codex":"not_applicable","study_design_gemma":"not_applicable","domain_scores_codex":[0.95532274,0.009642566,0.006364033,0.00337101,0.023469476,0.0018302004],"domain_scores_gemma":[0.3943617,0.028136255,0.013021426,0.009099808,0.53607476,0.019306062],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.036150467,0.0020370076,0.0025934598,0.007301561,0.0045236778,0.009535622,0.003985019,0.005982782,0.11729875],"category_scores_gemma":[0.3218566,0.00094367727,0.002398897,0.0034555986,0.001952166,0.005398014,0.0038919472,0.0068392837,0.07707391],"study_design_candidate":"not_applicable","study_design_consensus":"not_applicable","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000025662146,0.000006203154,0.0001103281,0.00024279072,0.0000064939154,0.000045264704,0.00009721409,0.000006701537,0.00006255435,0.00034312851,0.98920035,0.009853343],"study_design_scores_gemma":[0.000017346576,0.000018602654,0.00035628473,0.0006973777,0.000016244427,0.0002821577,0.00026414412,0.000049425646,0.00009413256,0.00064093986,0.9975368,0.000026563823],"about_ca_topic_score_codex":0.0015756567,"about_ca_topic_score_gemma":0.0037408203,"teacher_disagreement_score":0.11729875,"about_ca_system_score_codex":0.004389374,"about_ca_system_score_gemma":0.014173713,"threshold_uncertainty_score":0.39240342},"labels":[],"label_agreement":null},{"id":"W4241295329","doi":"10.5539/jfr.v8n1p91","title":"Reviewer Acknowledgements for Journal of Food Research, Vol. 8 No. 1","year":2019,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Research on scale insects","field":"Agricultural and Biological Sciences","cited_by":0,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Library science; Humanities; Political science; Art","score_opus":0.2255516118754507,"score_gpt":0.42592470751719647,"score_spread":0.20037309564174577,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4241295329","genre_codex":"editorial","genre_gemma":"other","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"other","genre_consensus":null,"domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.000239847,0.004681085,0.0016846023,0.119191915,0.8624141,0.0006442876,0.0007401083,0.0005888709,0.0098151425],"genre_scores_gemma":[0.010247914,0.013754612,0.009332318,0.14409274,0.658334,0.003646965,0.0028703455,0.0030018922,0.15471925],"study_design_codex":"not_applicable","study_design_gemma":"not_applicable","domain_scores_codex":[0.94482553,0.012067917,0.008394656,0.004454564,0.02790716,0.0023501413],"domain_scores_gemma":[0.3293229,0.031209368,0.0150507605,0.009777315,0.59509665,0.019542988],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.042299066,0.0023672094,0.0031364392,0.009097008,0.005269503,0.011259123,0.004544472,0.007137644,0.11062829],"category_scores_gemma":[0.36673015,0.0011041531,0.0025117372,0.004313547,0.002275273,0.0064301556,0.004519657,0.007677905,0.06877071],"study_design_candidate":"not_applicable","study_design_consensus":"not_applicable","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000027125643,0.0000070203296,0.00011753953,0.0002931087,0.000006951031,0.0000487578,0.00011201153,0.0000075341854,0.000058037378,0.00035449347,0.9898031,0.009164321],"study_design_scores_gemma":[0.000019681936,0.000018932484,0.00039629807,0.00082029594,0.000018511118,0.0002799256,0.00029740686,0.000052549378,0.000091861686,0.00070519804,0.9972692,0.000030068008],"about_ca_topic_score_codex":0.0017667582,"about_ca_topic_score_gemma":0.003923921,"teacher_disagreement_score":0.11062829,"about_ca_system_score_codex":0.0050916765,"about_ca_system_score_gemma":0.016837705,"threshold_uncertainty_score":0.37008852},"labels":[],"label_agreement":null},{"id":"W4242123854","doi":"10.5539/jfr.v7n2p127","title":"Reviewer Acknowledgements for Journal of Food Research, Vol. 7 No. 2","year":2018,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Aquaculture Nutrition and Growth","field":"Agricultural and Biological Sciences","cited_by":0,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":true,"ca_institutions":"","funders":"","keywords":"Library science; Technical university; Political science","score_opus":0.18655123021704545,"score_gpt":0.4069513613415971,"score_spread":0.22040013112455165,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4242123854","genre_codex":"editorial","genre_gemma":"other","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"other","genre_consensus":null,"domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.00025144633,0.004599938,0.0016704465,0.119095206,0.8639069,0.0006811516,0.00070313766,0.0005988149,0.00849284],"genre_scores_gemma":[0.010337939,0.013101264,0.008057099,0.16101995,0.6576013,0.0037218747,0.0026551655,0.00289977,0.14060563],"study_design_codex":"not_applicable","study_design_gemma":"not_applicable","domain_scores_codex":[0.9400863,0.012591769,0.008303505,0.004294571,0.032128483,0.0025953946],"domain_scores_gemma":[0.3248707,0.030357633,0.013611688,0.008931804,0.60315543,0.019072702],"candidate_categories":["insufficient_payload"],"consensus_categories":[],"category_scores_codex":[0.042862065,0.0024792948,0.003232712,0.008200357,0.0051279794,0.011656659,0.0044263285,0.007490171,0.10498831],"category_scores_gemma":[0.37087047,0.0010719002,0.0030647872,0.003972719,0.0022273138,0.0062763076,0.0046443385,0.0077111525,0.06320262],"study_design_candidate":"not_applicable","study_design_consensus":"not_applicable","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00002897836,0.0000071910094,0.00012306463,0.00030606822,0.000008692429,0.000046921556,0.000101369405,0.000007526331,0.00006146882,0.0003150842,0.9895711,0.009422671],"study_design_scores_gemma":[0.000026492082,0.000025657546,0.0004559193,0.0010193548,0.000023621718,0.00033527846,0.0003525071,0.00006804025,0.000117202995,0.0007783802,0.99675924,0.000038333055],"about_ca_topic_score_codex":0.001887749,"about_ca_topic_score_gemma":0.0039826143,"teacher_disagreement_score":0.89501166,"about_ca_system_score_codex":0.0053870403,"about_ca_system_score_gemma":0.017067198,"threshold_uncertainty_score":0.35122085},"labels":[],"label_agreement":null},{"id":"W4244187443","doi":"10.5539/jfr.v7n3p91","title":"Reviewer Acknowledgements for Journal of Food Research, Vol. 7 No. 3","year":2018,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Aquaculture Nutrition and Growth","field":"Agricultural and Biological Sciences","cited_by":0,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":true,"ca_institutions":"","funders":"","keywords":"Library science; Political science","score_opus":0.18933160651710287,"score_gpt":0.4070897734201334,"score_spread":0.21775816690303054,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4244187443","genre_codex":"editorial","genre_gemma":"other","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"other","genre_consensus":null,"domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.00027651433,0.004853348,0.0017206152,0.120597534,0.8606229,0.00072817126,0.0007723432,0.000644687,0.0097840205],"genre_scores_gemma":[0.011158078,0.015146982,0.00859521,0.15213105,0.64623845,0.003754113,0.0029592814,0.00325766,0.15675914],"study_design_codex":"not_applicable","study_design_gemma":"not_applicable","domain_scores_codex":[0.94930786,0.01020546,0.0075337877,0.0038144947,0.026812892,0.0023254936],"domain_scores_gemma":[0.3471138,0.026685901,0.012857802,0.008459037,0.5857765,0.019106977],"candidate_categories":["insufficient_payload"],"consensus_categories":[],"category_scores_codex":[0.038575113,0.0022982147,0.0031282993,0.008321691,0.005186789,0.011355422,0.0042865914,0.0071705207,0.10793661],"category_scores_gemma":[0.33129156,0.0010052914,0.0028736973,0.004366933,0.0020690844,0.0059523275,0.0042960253,0.007428875,0.06610881],"study_design_candidate":"not_applicable","study_design_consensus":"not_applicable","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000027467828,0.0000065134127,0.0001314842,0.00028941353,0.0000076128817,0.00004578698,0.00009421572,0.0000072292582,0.000059361122,0.00031175552,0.9894811,0.009537932],"study_design_scores_gemma":[0.00002236399,0.000021356278,0.00048216863,0.00093254464,0.00002124352,0.00029579832,0.0003282637,0.00006265692,0.000103625454,0.0007259165,0.99696904,0.000034987053],"about_ca_topic_score_codex":0.0021842541,"about_ca_topic_score_gemma":0.004563622,"teacher_disagreement_score":0.8920634,"about_ca_system_score_codex":0.0055053593,"about_ca_system_score_gemma":0.01684831,"threshold_uncertainty_score":0.36108398},"labels":[],"label_agreement":null},{"id":"W4244831758","doi":"10.5539/jfr.v10n3p51","title":"Reviewer Acknowledgements for Journal of Food Research, Vol. 10 No. 3","year":2021,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Soybean genetics and cultivation","field":"Agricultural and Biological Sciences","cited_by":0,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Library science; Political science; China; Agriculture; Geography; Law; Archaeology","score_opus":0.21156226535638362,"score_gpt":0.3974426013650895,"score_spread":0.1858803360087059,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4244831758","genre_codex":"editorial","genre_gemma":"editorial","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"editorial","genre_consensus":"editorial","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.00020982503,0.004221063,0.0015237666,0.13560243,0.8470022,0.00055704697,0.00061887555,0.0006152966,0.00964953],"genre_scores_gemma":[0.008789187,0.012159839,0.006997861,0.18024656,0.63779306,0.0026967325,0.0021319112,0.0025509514,0.14663395],"study_design_codex":"not_applicable","study_design_gemma":"not_applicable","domain_scores_codex":[0.9513125,0.009864401,0.0067171766,0.0033474555,0.026734414,0.0020240473],"domain_scores_gemma":[0.34603155,0.026675692,0.012994713,0.008125721,0.5871528,0.019019457],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.035751726,0.002221474,0.002865203,0.0076850615,0.004640121,0.010683517,0.004285037,0.0070933118,0.09876675],"category_scores_gemma":[0.31930256,0.00094331,0.0027317058,0.003970625,0.0021762208,0.005668959,0.0039117825,0.0074569685,0.06660019],"study_design_candidate":"not_applicable","study_design_consensus":"not_applicable","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000021091053,0.0000054690927,0.00010058016,0.00020003803,0.000005882226,0.00004147286,0.00007413876,0.0000064981027,0.00004698532,0.0002537482,0.99144334,0.0078007993],"study_design_scores_gemma":[0.000019950905,0.000019856947,0.00036953666,0.0007497043,0.000018441913,0.00030813713,0.00029244143,0.00006404707,0.000095868236,0.00070071983,0.9973296,0.000031747444],"about_ca_topic_score_codex":0.0021084102,"about_ca_topic_score_gemma":0.0044286535,"teacher_disagreement_score":0.09876675,"about_ca_system_score_codex":0.005240584,"about_ca_system_score_gemma":0.01577372,"threshold_uncertainty_score":0.33040768},"labels":[],"label_agreement":null},{"id":"W4246114508","doi":"10.5539/jfr.v10n2p56","title":"Reviewer Acknowledgements for Journal of Food Research, Vol. 10 No. 2","year":2021,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Biological Research and Disease Studies","field":"Biochemistry, Genetics and Molecular Biology","cited_by":0,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Library science; Political science; Agriculture; Agency (philosophy); Geography; Sociology; Social science; Archaeology","score_opus":0.15125787805787871,"score_gpt":0.4485007192056587,"score_spread":0.29724284114778,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4246114508","genre_codex":"editorial","genre_gemma":"other","domain_codex":null,"domain_gemma":"evaluation","model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"other","genre_consensus":null,"domain_candidate":"evaluation","domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.0001791232,0.004401978,0.0012635802,0.118081674,0.8652208,0.0004867899,0.00053882215,0.00052659464,0.009300556],"genre_scores_gemma":[0.007604453,0.012230834,0.0058830194,0.16150899,0.6586186,0.0024475162,0.0020502214,0.002262719,0.14739358],"study_design_codex":"not_applicable","study_design_gemma":"not_applicable","domain_scores_codex":[0.9480891,0.01101378,0.007226382,0.0036727095,0.027786175,0.0022118767],"domain_scores_gemma":[0.35469186,0.028289342,0.013512671,0.008738917,0.5749832,0.019783957],"candidate_categories":["metaresearch"],"consensus_categories":[],"category_scores_codex":[0.037592746,0.002413928,0.002978864,0.008791325,0.004926076,0.0115765985,0.0045107603,0.00757661,0.106083095],"category_scores_gemma":[0.32623652,0.0010392442,0.002728289,0.0042950483,0.002242992,0.006431749,0.0042486764,0.007505713,0.068287656],"study_design_candidate":"not_applicable","study_design_consensus":"not_applicable","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000022469929,0.0000058743904,0.00009266624,0.00022452461,0.0000063067682,0.000045204622,0.000080642305,0.0000065823006,0.00004635157,0.000266743,0.9915023,0.007700338],"study_design_scores_gemma":[0.000020125812,0.000020923124,0.00034272677,0.0007538515,0.000017969794,0.000305332,0.00029543936,0.000052881085,0.00008555676,0.00063959183,0.9974348,0.00003088647],"about_ca_topic_score_codex":0.001965766,"about_ca_topic_score_gemma":0.0040186117,"teacher_disagreement_score":0.96240723,"about_ca_system_score_codex":0.005113157,"about_ca_system_score_gemma":0.015484293,"threshold_uncertainty_score":0.3548833},"labels":[],"label_agreement":null},{"id":"W4246713006","doi":"10.5539/jfr.v7n6p138","title":"Reviewer Acknowledgements for Journal of Food Research, Vol. 7 No. 6","year":2018,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Research on scale insects","field":"Agricultural and Biological Sciences","cited_by":0,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":true,"ca_institutions":"","funders":"","keywords":"Library science; Czech; Political science; Humanities; Art; Philosophy","score_opus":0.2808116033842403,"score_gpt":0.4476696964315085,"score_spread":0.16685809304726817,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4246713006","genre_codex":"editorial","genre_gemma":"editorial","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"editorial","genre_consensus":"editorial","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.00026946704,0.0053236107,0.0018789304,0.12167254,0.8556532,0.00065570796,0.0007842492,0.00064969255,0.013112583],"genre_scores_gemma":[0.010173944,0.015096917,0.009217148,0.14099179,0.61849564,0.0028914586,0.0030503096,0.0030603418,0.19702247],"study_design_codex":"not_applicable","study_design_gemma":"not_applicable","domain_scores_codex":[0.95350367,0.009380094,0.0065060416,0.003354913,0.025312947,0.0019423414],"domain_scores_gemma":[0.38532928,0.026384575,0.012632296,0.008800092,0.5476879,0.019165866],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.03648457,0.0021075937,0.002682594,0.0073832846,0.0045090048,0.009947871,0.004010764,0.0062428145,0.12159219],"category_scores_gemma":[0.30857986,0.0009499445,0.002465261,0.0035390565,0.0019496926,0.005510612,0.0039974293,0.0066118157,0.081106454],"study_design_candidate":"not_applicable","study_design_consensus":"not_applicable","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000025084317,0.000006743881,0.00010209508,0.00025186973,0.000006467319,0.000040343682,0.00007872521,0.0000067426718,0.000062972,0.00030772673,0.9890764,0.01003478],"study_design_scores_gemma":[0.00001638801,0.000018437773,0.0003407664,0.000658982,0.000016238288,0.00023866998,0.00022419966,0.00004768522,0.00010175204,0.0005978426,0.99771345,0.000025553163],"about_ca_topic_score_codex":0.0016534218,"about_ca_topic_score_gemma":0.003786031,"teacher_disagreement_score":0.12159219,"about_ca_system_score_codex":0.0044239634,"about_ca_system_score_gemma":0.0150746675,"threshold_uncertainty_score":0.4067664},"labels":[],"label_agreement":null},{"id":"W4246980400","doi":"10.5539/jfr.v4n4p127","title":"Reviewer Acknowledgements for Journal of Food Research, Vol. 4 No. 4","year":2015,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Nutrition, Genetics, and Disease","field":"Biochemistry, Genetics and Molecular Biology","cited_by":0,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Psychology; Library science; Computer science","score_opus":0.16328391201970516,"score_gpt":0.43223739971902175,"score_spread":0.2689534876993166,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4246980400","genre_codex":"editorial","genre_gemma":"other","domain_codex":null,"domain_gemma":"evaluation","model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"other","genre_consensus":null,"domain_candidate":"evaluation","domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.00012371158,0.00242322,0.00059578894,0.29762957,0.69487834,0.0003905562,0.00059503544,0.0002962003,0.0030675111],"genre_scores_gemma":[0.004260421,0.006477587,0.0025655737,0.3865111,0.53151006,0.0025052484,0.00123831,0.0009011733,0.06403056],"study_design_codex":"not_applicable","study_design_gemma":"not_applicable","domain_scores_codex":[0.9664314,0.0068943906,0.0065748757,0.0018925413,0.016584642,0.0016221569],"domain_scores_gemma":[0.31113538,0.033048514,0.013263444,0.0048959334,0.62679696,0.010859793],"candidate_categories":["metaresearch"],"consensus_categories":[],"category_scores_codex":[0.035853777,0.0021241514,0.004700665,0.0063335593,0.0037227606,0.006866873,0.0048512993,0.014943877,0.082988635],"category_scores_gemma":[0.38754377,0.0011986507,0.0033093635,0.003089949,0.0027215302,0.005567467,0.0033379553,0.010556146,0.042499777],"study_design_candidate":"not_applicable","study_design_consensus":"not_applicable","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000022322929,0.0000028863494,0.00006097656,0.0002608866,0.0000044848557,0.000046734167,0.000032978693,0.0000043297764,0.000024254154,0.00009823467,0.99718684,0.0022550274],"study_design_scores_gemma":[0.00013633339,0.000033972494,0.0008665241,0.0028655643,0.00005643809,0.00065590383,0.00044107655,0.00013655641,0.00018454406,0.0011859126,0.9933518,0.00008533169],"about_ca_topic_score_codex":0.0051268633,"about_ca_topic_score_gemma":0.008928858,"teacher_disagreement_score":0.9641462,"about_ca_system_score_codex":0.005761803,"about_ca_system_score_gemma":0.01182252,"threshold_uncertainty_score":0.27762467},"labels":[],"label_agreement":null},{"id":"W4247333079","doi":"10.5539/jfr.v4n5p57","title":"Whole Grain Gluten-Free Vegetable Spicy Snacks","year":2015,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Celiac Disease Research and Management","field":"Medicine","cited_by":2,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Food science; Gluten free; Sugar; Whole grains; Gluten; Dietary fiber; Spinach; Snack food; Chemistry","score_opus":0.16800273223429257,"score_gpt":0.4279505598729894,"score_spread":0.25994782763869684,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4247333079","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":[0.99701285,0.0005084151,0.0006430267,0.000014804438,0.000020013696,0.00017232979,0.00030500526,0.000023794724,0.0012999547],"genre_scores_gemma":[0.990342,0.0010031435,0.0036351187,0.00007308879,0.000009613787,0.00019975561,0.0011623668,0.000019208359,0.0035557079],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99976534,0.00003560964,0.00002446915,0.000044381617,0.00009780446,0.000032418393],"domain_scores_gemma":[0.9998387,0.00003956609,0.000023264407,0.000014286672,0.00004258985,0.00004164062],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00034333862,0.0004196373,0.00039393935,0.00054568844,0.00026612345,0.00031101587,0.00030730563,0.00032411588,0.0041427817],"category_scores_gemma":[0.00033935564,0.000166146,0.00037092247,0.00037972903,0.00019648067,0.00025242247,0.00041106658,0.0003427614,0.00033272195],"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":[0.04177326,0.0057935235,0.013749169,0.0022640817,0.00041178707,0.00041339244,0.00037292085,0.0011803034,0.84716207,0.0006178532,0.0005853146,0.08567631],"study_design_scores_gemma":[0.0028383813,0.15859994,0.17281382,0.0003532158,0.0017428995,0.001053826,0.00088611065,0.0020393464,0.63767856,0.0004346514,0.021414561,0.0001446289],"about_ca_topic_score_codex":0.0010381265,"about_ca_topic_score_gemma":0.0023439361,"teacher_disagreement_score":0.0041427817,"about_ca_system_score_codex":0.0001479448,"about_ca_system_score_gemma":0.00018657981,"threshold_uncertainty_score":0.013859034},"labels":[],"label_agreement":null},{"id":"W4247532520","doi":"10.5539/jfr.v9n3p30","title":"Characterizing the Distribution of Ppm Gluten in Gluten Free Oatmeal Servings Contaminated with a Barley Kernel","year":2020,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Celiac Disease Research and Management","field":"Medicine","cited_by":2,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Gluten; Avena; Gliadin; Gluten free; Chemistry; Mathematics; Food science; Contamination; Agronomy; Biology","score_opus":0.06102199478987479,"score_gpt":0.3310673362837563,"score_spread":0.2700453414938815,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4247532520","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":[0.9969163,0.000024535642,0.0024401164,0.0000087718445,0.0000017857424,0.000010101262,0.00022393657,0.000021504953,0.0003529327],"genre_scores_gemma":[0.99746394,0.000038261696,0.0014585044,0.00001553666,0.0000013700784,0.000009498836,0.00037284405,0.000010926777,0.00062907184],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.9995022,0.00008272771,0.000029592766,0.00017506059,0.00015930511,0.00005119632],"domain_scores_gemma":[0.9989202,0.00048383797,0.00027018104,0.00009897522,0.00018614273,0.000040709165],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00066830066,0.00023195917,0.00023226014,0.0004095085,0.0001558432,0.0007444868,0.00029392602,0.00034744982,0.00086608215],"category_scores_gemma":[0.0013316814,0.00015615707,0.00039078674,0.0003940751,0.00033070022,0.00021832655,0.00021920532,0.00027516967,0.0002379763],"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":[0.0018703607,0.00026214076,0.17359333,0.0001072931,0.00015073028,0.0004408365,0.0004980753,0.017694071,0.79553473,0.0004992235,0.000121027544,0.009228301],"study_design_scores_gemma":[0.000021431519,0.0034089822,0.4032366,0.000023975488,0.00011315529,0.00061418355,0.0009845368,0.09227079,0.49773172,0.00069140276,0.00083482283,0.0000683921],"about_ca_topic_score_codex":0.0046202396,"about_ca_topic_score_gemma":0.0024440715,"teacher_disagreement_score":0.0046202396,"about_ca_system_score_codex":0.00054349116,"about_ca_system_score_gemma":0.0001589304,"threshold_uncertainty_score":0.009186745},"labels":[],"label_agreement":null},{"id":"W4248492751","doi":"10.5539/jfr.v3n3p164","title":"Reviewer Acknowledgements for Journal of Food Research, Vol. 3, No. 3","year":2014,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Sensory Analysis and Statistical Methods","field":"Agricultural and Biological Sciences","cited_by":0,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Library science; Computer science","score_opus":0.3038138921065818,"score_gpt":0.46479253798037634,"score_spread":0.16097864587379457,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4248492751","genre_codex":"editorial","genre_gemma":"other","domain_codex":null,"domain_gemma":"evaluation","model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"other","genre_consensus":null,"domain_candidate":"evaluation","domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.00030599613,0.0025471752,0.0018662788,0.25268295,0.7343236,0.00074267515,0.0013932666,0.00073946797,0.005398632],"genre_scores_gemma":[0.015045591,0.0077733975,0.0093580475,0.34550357,0.46653578,0.0047455984,0.0029677588,0.003216793,0.14485349],"study_design_codex":"not_applicable","study_design_gemma":"not_applicable","domain_scores_codex":[0.9701867,0.005876784,0.0053340443,0.0017518295,0.015577321,0.0012732755],"domain_scores_gemma":[0.26637143,0.02723978,0.009337623,0.005378452,0.68336564,0.008307074],"candidate_categories":["metaresearch"],"consensus_categories":[],"category_scores_codex":[0.03318829,0.0016550039,0.003382836,0.0053008865,0.003197949,0.00546636,0.0035689063,0.008333646,0.07755463],"category_scores_gemma":[0.36770234,0.0009411461,0.002676821,0.0025823738,0.0020444794,0.004148928,0.0024283482,0.0074738185,0.041826747],"study_design_candidate":"not_applicable","study_design_consensus":"not_applicable","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000025690326,0.0000028467925,0.00008131484,0.0002189738,0.000004834146,0.00005054706,0.000047247013,0.000005782124,0.00004934667,0.00011558889,0.99616796,0.0032298053],"study_design_scores_gemma":[0.00011991336,0.000029502846,0.0011696668,0.001775733,0.000065469474,0.00061162194,0.0005096372,0.00024879063,0.0004807342,0.0014224749,0.99347055,0.000095879186],"about_ca_topic_score_codex":0.0058005988,"about_ca_topic_score_gemma":0.009844138,"teacher_disagreement_score":0.9668117,"about_ca_system_score_codex":0.004782779,"about_ca_system_score_gemma":0.01106633,"threshold_uncertainty_score":0.25944608},"labels":[],"label_agreement":null},{"id":"W4249169270","doi":"10.5539/jfr.v9n2p58","title":"Reviewer Acknowledgements for Journal of Food Research, Vol. 9 No. 2","year":2020,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Research on scale insects","field":"Agricultural and Biological Sciences","cited_by":0,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Library science; Political science; Humanities; Agency (philosophy); Art; Sociology; Social science","score_opus":0.33287332099684436,"score_gpt":0.4336941785100081,"score_spread":0.10082085751316372,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4249169270","genre_codex":"editorial","genre_gemma":"other","domain_codex":null,"domain_gemma":"evaluation","model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"other","genre_consensus":null,"domain_candidate":"evaluation","domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.00019520549,0.00402129,0.0014280701,0.1024773,0.8804915,0.00051018375,0.0005865656,0.00053601275,0.009753874],"genre_scores_gemma":[0.008597595,0.0119458875,0.0068687676,0.13607606,0.654793,0.0024485402,0.0024130493,0.0026841373,0.17417294],"study_design_codex":"not_applicable","study_design_gemma":"not_applicable","domain_scores_codex":[0.94768274,0.010667135,0.007310389,0.004038979,0.028039632,0.002261129],"domain_scores_gemma":[0.38089088,0.026222432,0.013314327,0.009240763,0.54914176,0.021189842],"candidate_categories":["metaresearch"],"consensus_categories":[],"category_scores_codex":[0.036889236,0.002414392,0.0028932432,0.008741987,0.00528749,0.012407489,0.0044444744,0.007173947,0.11107317],"category_scores_gemma":[0.30497217,0.0010494171,0.0026865157,0.0041601257,0.0022729586,0.006469623,0.004486572,0.0072390186,0.0701016],"study_design_candidate":"not_applicable","study_design_consensus":"not_applicable","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000025242198,0.0000065502536,0.00010189315,0.00023529111,0.0000070086026,0.000049511127,0.00008542673,0.0000072291764,0.0000615342,0.00031058636,0.9910432,0.008066595],"study_design_scores_gemma":[0.00001695065,0.000019471436,0.00032430922,0.00061597326,0.000016449061,0.00026035032,0.0002565595,0.00004767084,0.00009600643,0.0005936162,0.9977247,0.000027938984],"about_ca_topic_score_codex":0.0019360587,"about_ca_topic_score_gemma":0.0040815673,"teacher_disagreement_score":0.96311074,"about_ca_system_score_codex":0.005341381,"about_ca_system_score_gemma":0.015739946,"threshold_uncertainty_score":0.3715768},"labels":[],"label_agreement":null},{"id":"W4249997348","doi":"10.5539/jfr.v6n2p100","title":"Reviewer Acknowledgements for Journal of Food Research, Vol. 6 No. 2","year":2017,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Research on scale insects","field":"Agricultural and Biological Sciences","cited_by":0,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":true,"ca_institutions":"","funders":"","keywords":"Library science; Political science; Research council; Management; Government (linguistics)","score_opus":0.33491914194164246,"score_gpt":0.4649037863428276,"score_spread":0.12998464440118512,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4249997348","genre_codex":"editorial","genre_gemma":"editorial","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"editorial","genre_consensus":"editorial","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.00025714783,0.0045758137,0.0017399614,0.12334195,0.8587506,0.0006823682,0.0006996201,0.0006160463,0.009336444],"genre_scores_gemma":[0.010565038,0.0132421935,0.008706893,0.1607099,0.6469532,0.0036724203,0.0027506994,0.003093417,0.15030621],"study_design_codex":"not_applicable","study_design_gemma":"not_applicable","domain_scores_codex":[0.9375162,0.01396701,0.008925214,0.0045078103,0.032433487,0.0026502544],"domain_scores_gemma":[0.3191369,0.031649854,0.0148018235,0.009794825,0.60409445,0.020522134],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.045677513,0.0023362327,0.0030746507,0.008490248,0.005302815,0.012078807,0.0043069003,0.0075076385,0.10668559],"category_scores_gemma":[0.37383088,0.0010703875,0.0028034253,0.004150816,0.0022080042,0.0065376544,0.00481548,0.0077498434,0.06385218],"study_design_candidate":"not_applicable","study_design_consensus":"not_applicable","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00003016093,0.000007364749,0.00012236877,0.00030001788,0.000007824266,0.000046778496,0.0001115456,0.000007675968,0.0000642994,0.00033797155,0.9895098,0.009454204],"study_design_scores_gemma":[0.000024106013,0.000024511983,0.0004558376,0.00094305625,0.000020383199,0.00028549868,0.00033469405,0.000059633323,0.00010153668,0.0007249897,0.9969908,0.00003495043],"about_ca_topic_score_codex":0.0019135571,"about_ca_topic_score_gemma":0.0038087056,"teacher_disagreement_score":0.10668559,"about_ca_system_score_codex":0.0055116965,"about_ca_system_score_gemma":0.01716106,"threshold_uncertainty_score":0.35689884},"labels":[],"label_agreement":null},{"id":"W4251268333","doi":"10.5539/jfr.v4n5p189","title":"Reviewer Acknowledgements for Journal of Food Research, Vol. 4 No. 5","year":2015,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Nutrition, Genetics, and Disease","field":"Biochemistry, Genetics and Molecular Biology","cited_by":0,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Library science; Computer science","score_opus":0.16266697768056781,"score_gpt":0.43218675197529627,"score_spread":0.26951977429472845,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4251268333","genre_codex":"editorial","genre_gemma":"other","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"other","genre_consensus":null,"domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.00012237288,0.002470584,0.00061548274,0.27973086,0.71328723,0.00036283347,0.00052905106,0.00025844082,0.0026231636],"genre_scores_gemma":[0.004330112,0.006277037,0.0023966634,0.39214098,0.54001385,0.0019571045,0.0011536119,0.0006678204,0.05106284],"study_design_codex":"not_applicable","study_design_gemma":"not_applicable","domain_scores_codex":[0.96106577,0.0076013715,0.0077702682,0.002173153,0.019608028,0.0017813448],"domain_scores_gemma":[0.29725397,0.036769263,0.01423447,0.004664299,0.6364602,0.01061783],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.03661424,0.0020885079,0.004666119,0.006094424,0.0037937998,0.007150463,0.00457533,0.016590238,0.07186169],"category_scores_gemma":[0.4002055,0.0012265245,0.0035561332,0.0027724153,0.0025586574,0.0053558582,0.0032124508,0.010950722,0.03710564],"study_design_candidate":"not_applicable","study_design_consensus":"not_applicable","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000026624697,0.0000036210567,0.00008095196,0.0002859876,0.000005644692,0.000057302022,0.000033261455,0.000005203502,0.000027036858,0.000098441844,0.9970282,0.0023477087],"study_design_scores_gemma":[0.00014918773,0.000043526376,0.0011679548,0.0031898562,0.000069582886,0.00083863654,0.00046066346,0.00017225985,0.00022554575,0.001186972,0.99239445,0.00010125582],"about_ca_topic_score_codex":0.0051087947,"about_ca_topic_score_gemma":0.009143859,"teacher_disagreement_score":0.07186169,"about_ca_system_score_codex":0.0055432627,"about_ca_system_score_gemma":0.011423879,"threshold_uncertainty_score":0.24040127},"labels":[],"label_agreement":null},{"id":"W4252841872","doi":"10.5539/jfr.v8n4p146","title":"Reviewer Acknowledgements for Journal of Food Research, Vol. 8 No. 4","year":2019,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Academic Research in Diverse Fields","field":"Social Sciences","cited_by":0,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Library science; Index (typography); Political science; Humanities; Art","score_opus":0.2713819651195275,"score_gpt":0.5127850463643726,"score_spread":0.2414030812448451,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4252841872","genre_codex":"editorial","genre_gemma":"other","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"other","genre_consensus":null,"domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.00029850955,0.004739776,0.0019566955,0.1248839,0.8538903,0.0006612781,0.0007352879,0.000661714,0.012172646],"genre_scores_gemma":[0.011960467,0.014039096,0.010256355,0.14549986,0.60543495,0.0033857494,0.0027460242,0.0032198683,0.20345755],"study_design_codex":"not_applicable","study_design_gemma":"not_applicable","domain_scores_codex":[0.9569372,0.009043446,0.0062831184,0.0033491463,0.022574348,0.0018127732],"domain_scores_gemma":[0.39489138,0.026092233,0.012239343,0.008439531,0.53946,0.018877592],"candidate_categories":["insufficient_payload"],"consensus_categories":[],"category_scores_codex":[0.034994386,0.0020678067,0.0026815073,0.0078003956,0.0047389707,0.01008832,0.004049058,0.0062160026,0.11390092],"category_scores_gemma":[0.30798966,0.0009636975,0.0023899942,0.0036848828,0.0019880459,0.005715674,0.0039859633,0.0065225703,0.07195831],"study_design_candidate":"not_applicable","study_design_consensus":"not_applicable","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000024910965,0.0000062738986,0.0001237673,0.00025827394,0.0000066628113,0.000048632155,0.000099118326,0.000007361519,0.000067054214,0.0003394338,0.9892079,0.009810492],"study_design_scores_gemma":[0.00001691187,0.000018254761,0.0003940185,0.00068491965,0.000017330616,0.0002624719,0.00028844833,0.000052863787,0.00009902767,0.00066287554,0.99747473,0.000028035103],"about_ca_topic_score_codex":0.0017518781,"about_ca_topic_score_gemma":0.0039560557,"teacher_disagreement_score":0.8860991,"about_ca_system_score_codex":0.0047356253,"about_ca_system_score_gemma":0.015412029,"threshold_uncertainty_score":0.38103658},"labels":[],"label_agreement":null},{"id":"W4252878138","doi":"10.5539/jfr.v7n1p96","title":"Reviewer Acknowledgements for Journal of Food Research, Vol. 7 No. 1","year":2018,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Aquaculture Nutrition and Growth","field":"Agricultural and Biological Sciences","cited_by":0,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Library science; Political science; Czech; Agency (philosophy); Geography; Sociology; Social science","score_opus":0.19263894248130678,"score_gpt":0.4077271892629019,"score_spread":0.21508824678159513,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4252878138","genre_codex":"editorial","genre_gemma":"other","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"other","genre_consensus":null,"domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.00021211726,0.0042614923,0.0014643127,0.10655589,0.88016105,0.0008195028,0.000603972,0.00062227,0.005299431],"genre_scores_gemma":[0.0068316334,0.011888781,0.0069692926,0.15164231,0.7173228,0.004316249,0.0021955026,0.0027318753,0.096101485],"study_design_codex":"not_applicable","study_design_gemma":"not_applicable","domain_scores_codex":[0.92951983,0.015621028,0.011099629,0.005153325,0.035926316,0.0026798954],"domain_scores_gemma":[0.2855135,0.037102878,0.021504568,0.009887842,0.62760425,0.018386956],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.057586804,0.0029382175,0.0040154792,0.009844454,0.005352618,0.015320972,0.00498966,0.00896702,0.10895924],"category_scores_gemma":[0.43212715,0.0014596281,0.003854818,0.0048573944,0.0025168962,0.0076731835,0.0050522573,0.009598304,0.07120711],"study_design_candidate":"not_applicable","study_design_consensus":"not_applicable","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00004091183,0.000009414827,0.00011310671,0.00048531254,0.0000131709485,0.00004409143,0.000093171344,0.000009113197,0.000069976304,0.00025535922,0.9886517,0.010214481],"study_design_scores_gemma":[0.000051123017,0.000046123692,0.0005401913,0.0015737856,0.00004152223,0.0003666801,0.000326578,0.000094540264,0.0001508621,0.0009003441,0.9958568,0.000051474573],"about_ca_topic_score_codex":0.0013362532,"about_ca_topic_score_gemma":0.002600546,"teacher_disagreement_score":0.10895924,"about_ca_system_score_codex":0.0058013382,"about_ca_system_score_gemma":0.016446425,"threshold_uncertainty_score":0.364505},"labels":[],"label_agreement":null},{"id":"W4253218165","doi":"10.5539/jfr.v9n5p125","title":"Reviewer Acknowledgements for Journal of Food Research, Vol. 9 No. 5","year":2020,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Soybean genetics and cultivation","field":"Agricultural and Biological Sciences","cited_by":0,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Agriculture; Political science; Library science; Humanities; Geography; Art; Archaeology","score_opus":0.26002733986497895,"score_gpt":0.3930383412017437,"score_spread":0.13301100133676474,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4253218165","genre_codex":"editorial","genre_gemma":"other","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"other","genre_consensus":null,"domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.00023118466,0.0041877627,0.0014636173,0.10267665,0.8768809,0.0005199386,0.00069300324,0.0005900842,0.012756933],"genre_scores_gemma":[0.010172888,0.013104245,0.0072542406,0.12020703,0.632865,0.0021636982,0.0028973701,0.002605069,0.2087305],"study_design_codex":"not_applicable","study_design_gemma":"not_applicable","domain_scores_codex":[0.95744604,0.008009126,0.005703175,0.003257308,0.0236469,0.0019373929],"domain_scores_gemma":[0.4260424,0.022340572,0.012139213,0.008289261,0.5110313,0.02015723],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.030665834,0.0020931181,0.0025703756,0.00835327,0.0050255447,0.011395749,0.0040733824,0.006423091,0.12457705],"category_scores_gemma":[0.2545686,0.00093999534,0.0025919469,0.004064847,0.0019172792,0.0055484017,0.003906699,0.006610569,0.07835971],"study_design_candidate":"not_applicable","study_design_consensus":"not_applicable","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000024203113,0.0000066725397,0.0001125199,0.00021223589,0.0000064868714,0.00004812726,0.00007717472,0.0000074193617,0.0000661186,0.0003109071,0.9901753,0.008952844],"study_design_scores_gemma":[0.000014075702,0.000019776928,0.00036207234,0.0005166727,0.000014751603,0.00023293574,0.00023205348,0.00004575029,0.00009047352,0.0005200219,0.9979261,0.00002516536],"about_ca_topic_score_codex":0.0018772171,"about_ca_topic_score_gemma":0.0042202105,"teacher_disagreement_score":0.12457705,"about_ca_system_score_codex":0.004950858,"about_ca_system_score_gemma":0.013997065,"threshold_uncertainty_score":0.41675174},"labels":[],"label_agreement":null},{"id":"W4253247255","doi":"10.5539/jfr.v9n1p72","title":"Reviewer Acknowledgements for Journal of Food Research, Vol. 9 No. 1","year":2020,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Research on scale insects","field":"Agricultural and Biological Sciences","cited_by":0,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":true,"ca_institutions":"","funders":"","keywords":"Library science; Political science; Humanities; Art","score_opus":0.34236219861237227,"score_gpt":0.4345488800986228,"score_spread":0.09218668148625053,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4253247255","genre_codex":"editorial","genre_gemma":"editorial","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"editorial","genre_consensus":"editorial","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.00021573433,0.00485163,0.0014779747,0.113635026,0.86989015,0.0006179021,0.00065340503,0.0005855147,0.00807262],"genre_scores_gemma":[0.009703004,0.013849439,0.0073299273,0.13685773,0.69702286,0.0030260126,0.0024571999,0.0026570617,0.1270968],"study_design_codex":"not_applicable","study_design_gemma":"not_applicable","domain_scores_codex":[0.940808,0.012308573,0.008821315,0.0046519144,0.030940887,0.0024693117],"domain_scores_gemma":[0.31906635,0.030026203,0.015912516,0.009474575,0.6044061,0.02111431],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.041276745,0.0025365949,0.003395418,0.009373262,0.005360298,0.011785954,0.0047742706,0.0071439287,0.102961],"category_scores_gemma":[0.36260962,0.0011121697,0.0029060233,0.0043451847,0.0023191122,0.006415279,0.0044854432,0.007731853,0.06436775],"study_design_candidate":"not_applicable","study_design_consensus":"not_applicable","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000029642733,0.0000069093944,0.00013079224,0.00030084554,0.000008585131,0.000053257023,0.00010603238,0.000008085707,0.0000580371,0.0002990403,0.9896181,0.009380561],"study_design_scores_gemma":[0.000023550278,0.000023386561,0.00042567597,0.000884011,0.000022581524,0.00035042042,0.00032316401,0.00006352545,0.000106120315,0.0007224393,0.9970187,0.000036365906],"about_ca_topic_score_codex":0.0018390416,"about_ca_topic_score_gemma":0.0041912436,"teacher_disagreement_score":0.102961,"about_ca_system_score_codex":0.005715611,"about_ca_system_score_gemma":0.016357204,"threshold_uncertainty_score":0.34443885},"labels":[],"label_agreement":null},{"id":"W4254634091","doi":"10.5539/jfr.v5n5p95","title":"Reviewer Acknowledgements for Journal of Food Research, Vol. 5 No. 5","year":2016,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Plant Physiology and Cultivation Studies","field":"Agricultural and Biological Sciences","cited_by":0,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":true,"ca_institutions":"","funders":"","keywords":"Library science; Political science","score_opus":0.2410912943473208,"score_gpt":0.4031630617564876,"score_spread":0.1620717674091668,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4254634091","genre_codex":"editorial","genre_gemma":"other","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"other","genre_consensus":null,"domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.00026222505,0.0044881813,0.0016082961,0.13833478,0.8443425,0.00078955875,0.0006795869,0.00056368834,0.008931205],"genre_scores_gemma":[0.013338186,0.014347807,0.00981085,0.1836242,0.61896265,0.0046187635,0.0028304814,0.0026538107,0.1498133],"study_design_codex":"not_applicable","study_design_gemma":"not_applicable","domain_scores_codex":[0.93413395,0.014884449,0.0099265305,0.0044106636,0.033816922,0.0028274965],"domain_scores_gemma":[0.31391838,0.030362876,0.015626768,0.0095478045,0.6111831,0.01936105],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.048878986,0.0023056152,0.0031920976,0.008526794,0.00567487,0.011910425,0.004652104,0.008353001,0.109344676],"category_scores_gemma":[0.39754176,0.0010909114,0.0033485196,0.0041394783,0.0021754724,0.006426467,0.004714615,0.007815785,0.058271717],"study_design_candidate":"not_applicable","study_design_consensus":"not_applicable","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000028795248,0.000007344374,0.00014000338,0.00034028105,0.000009264435,0.000045515295,0.0001021035,0.000008097943,0.000050669125,0.0003499045,0.98899007,0.009927863],"study_design_scores_gemma":[0.00002831821,0.000028345852,0.0005643211,0.0012844574,0.000026437498,0.0003248051,0.00038708714,0.000074274954,0.00010277841,0.0008477315,0.99628997,0.00004159365],"about_ca_topic_score_codex":0.0020144572,"about_ca_topic_score_gemma":0.004153411,"teacher_disagreement_score":0.109344676,"about_ca_system_score_codex":0.0065628504,"about_ca_system_score_gemma":0.01758283,"threshold_uncertainty_score":0.36579436},"labels":[],"label_agreement":null},{"id":"W4254976478","doi":"10.5539/jfr.v9n6p79","title":"Reviewer Acknowledgements for Journal of Food Research, Vol. 9 No. 6","year":2020,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Diverse Approaches in Healthcare and Education Studies","field":"Medicine","cited_by":0,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":true,"ca_institutions":"","funders":"","keywords":"Library science; Suez canal; Human immunodeficiency virus (HIV); Political science; Management; Medicine; Family medicine","score_opus":0.5877219129791913,"score_gpt":0.5342589046300691,"score_spread":0.05346300834912221,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4254976478","genre_codex":"editorial","genre_gemma":"other","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"other","genre_consensus":null,"domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.00019384966,0.003052733,0.0015045714,0.123309046,0.86322045,0.00046995783,0.0005165081,0.0004898967,0.007243001],"genre_scores_gemma":[0.008867454,0.00933395,0.007394646,0.14987455,0.6872268,0.0021838176,0.0018640591,0.0020042988,0.13125049],"study_design_codex":"not_applicable","study_design_gemma":"not_applicable","domain_scores_codex":[0.94727594,0.010027923,0.0079080025,0.0033143454,0.029479722,0.0019941127],"domain_scores_gemma":[0.311727,0.02520115,0.013580115,0.008413669,0.6236293,0.017448796],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.040603325,0.0020480372,0.0026417044,0.0071329013,0.004427968,0.00957496,0.003959576,0.006720471,0.086251855],"category_scores_gemma":[0.3318297,0.00093280437,0.0027171413,0.0033145738,0.002049053,0.0049532265,0.0036135674,0.0070981523,0.057285473],"study_design_candidate":"not_applicable","study_design_consensus":"not_applicable","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00002663983,0.0000062920417,0.00012375819,0.00021653062,0.0000072387666,0.000048372836,0.00007492559,0.000007250471,0.00006456306,0.00027874205,0.99072963,0.008415974],"study_design_scores_gemma":[0.000023369967,0.000023207902,0.00044286996,0.00068399,0.00002036111,0.0003540965,0.0002731094,0.00007404562,0.00012264948,0.0006489829,0.997299,0.00003445964],"about_ca_topic_score_codex":0.0017864752,"about_ca_topic_score_gemma":0.003983836,"teacher_disagreement_score":0.086251855,"about_ca_system_score_codex":0.0046723927,"about_ca_system_score_gemma":0.013951892,"threshold_uncertainty_score":0.2885412},"labels":[],"label_agreement":null},{"id":"W4255743444","doi":"10.5539/jfr.v5n4p90","title":"Reviewer Acknowledgements for Journal of Food Research, Vol. 5 No. 4","year":2016,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Nutrition, Health, and Society Studies","field":"Agricultural and Biological Sciences","cited_by":0,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Library science; Political science; Computer science","score_opus":0.22866952657017933,"score_gpt":0.42138346298777646,"score_spread":0.19271393641759713,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4255743444","genre_codex":"editorial","genre_gemma":"other","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"other","genre_consensus":null,"domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.00035056932,0.0039497092,0.0020530685,0.12856847,0.852605,0.00071805186,0.0007576469,0.00065294874,0.0103445975],"genre_scores_gemma":[0.014829734,0.012748638,0.011985986,0.13912971,0.57830024,0.0038566138,0.0030181436,0.003137436,0.23299356],"study_design_codex":"not_applicable","study_design_gemma":"not_applicable","domain_scores_codex":[0.9576221,0.00903524,0.0063066045,0.0029308584,0.02230093,0.0018042275],"domain_scores_gemma":[0.36261037,0.024089964,0.0125686,0.0082177315,0.5734495,0.019063806],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.03755773,0.0020369708,0.0026735947,0.0073232846,0.0047041955,0.009000723,0.0037413358,0.005924312,0.11083525],"category_scores_gemma":[0.2937856,0.000952301,0.0023129035,0.0034834705,0.0017382088,0.005156183,0.0037206814,0.0061923354,0.06292097],"study_design_candidate":"not_applicable","study_design_consensus":"not_applicable","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000031696043,0.000007547002,0.00017486507,0.0002459527,0.000007272514,0.000051033174,0.000090846675,0.000007508308,0.00008150925,0.00030541077,0.9892503,0.009746045],"study_design_scores_gemma":[0.000023399538,0.00002443396,0.00068135944,0.00062218896,0.000020633819,0.00027851487,0.00033508145,0.00007517123,0.00012237563,0.0006453683,0.99713635,0.00003513883],"about_ca_topic_score_codex":0.002190755,"about_ca_topic_score_gemma":0.004987324,"teacher_disagreement_score":0.11083525,"about_ca_system_score_codex":0.004915732,"about_ca_system_score_gemma":0.014603143,"threshold_uncertainty_score":0.3707809},"labels":[],"label_agreement":null},{"id":"W4283792668","doi":"10.5539/jfr.v11n3p11","title":"Formulation and Nutritional Analysis of Processed Sorghum, Soybeans, and Mango Complementary Foods","year":2022,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Agriculture and Rural Development Research","field":"Agricultural and Biological Sciences","cited_by":4,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Food science; Sorghum; Fermentation; Nutrient density; Nutrient; Germination; Vitamin; Taste; Fortification; Mathematics; Chemistry; Biology; Agronomy","score_opus":0.07158663140432527,"score_gpt":0.32424555704544616,"score_spread":0.2526589256411209,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4283792668","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":[0.9968733,0.0012067838,0.0008101511,0.000017154498,0.000013111643,0.000045760815,0.00019876909,0.0000055264204,0.0008294796],"genre_scores_gemma":[0.9908675,0.0011694074,0.0061533214,0.000033584907,0.0000054219267,0.00005378315,0.00041603105,0.000012896229,0.0012879932],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99989796,0.000020615724,0.000010275801,0.000016944128,0.000042882737,0.000011319358],"domain_scores_gemma":[0.99991333,0.000013686333,0.00002285976,0.0000040733216,0.000030123101,0.000015893695],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00015527762,0.00027053745,0.000174069,0.00047076316,0.00016681493,0.00024669908,0.0000995699,0.00012248581,0.0005201589],"category_scores_gemma":[0.00019239546,0.00008165026,0.00021423289,0.00029393053,0.00010916515,0.00016647506,0.00017020949,0.00028312788,0.00006636328],"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":[0.00037743672,0.00014267836,0.0012822432,0.00027443806,0.00002510552,0.00010974063,0.000060079074,0.000258646,0.99025714,0.000111790716,0.0000390819,0.0070615616],"study_design_scores_gemma":[0.00005265362,0.0043627745,0.034653477,0.00011082251,0.00017679672,0.00031833214,0.0002925448,0.0016301519,0.9507664,0.00010495197,0.0074970894,0.000033960605],"about_ca_topic_score_codex":0.0008778065,"about_ca_topic_score_gemma":0.0022826989,"teacher_disagreement_score":0.0008778065,"about_ca_system_score_codex":0.00018788895,"about_ca_system_score_gemma":0.0001953427,"threshold_uncertainty_score":0.0017454028},"labels":[],"label_agreement":null},{"id":"W4283799715","doi":"10.5539/jfr.v11n3p1","title":"Production of Highly Nutritious Enriched Infant Flours from a Traditional Ready-to-Eat Dish: the Plantain Dockounou","year":2022,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Child Nutrition and Water Access","field":"Nursing","cited_by":0,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Fish <Actinopterygii>; Food science; Malnutrition; Toxicology; Biology; Animal science; Biotechnology; Chemistry; Medicine; Fishery","score_opus":0.08999894685893149,"score_gpt":0.3402442916980681,"score_spread":0.2502453448391366,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4283799715","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":[0.99327445,0.0016251672,0.003246092,0.00004291931,0.000042480253,0.00010029873,0.00039646242,0.00004027945,0.0012317827],"genre_scores_gemma":[0.9731069,0.0016405478,0.019500913,0.00009962108,0.000013315051,0.00010019017,0.0016579385,0.000063153486,0.0038172754],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.999806,0.000024853643,0.000015350293,0.00005259931,0.00007527946,0.000025828325],"domain_scores_gemma":[0.9998702,0.000020224285,0.000030017589,0.000013375012,0.00003356256,0.00003250427],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00034148106,0.00044342302,0.0005616048,0.0005395434,0.00020601979,0.00052078575,0.00036121398,0.00035349253,0.0011391053],"category_scores_gemma":[0.00029672982,0.00020209262,0.00054897845,0.0004582004,0.00017770819,0.00037202856,0.0006704135,0.00068568415,0.00037181002],"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":[0.000381312,0.00017041313,0.0013377278,0.0003146444,0.000030867526,0.00026033816,0.0000843978,0.00009456153,0.9909786,0.00008746854,0.000060126633,0.0061996374],"study_design_scores_gemma":[0.0000867085,0.003817143,0.044905398,0.0001392752,0.0003166838,0.0009409028,0.0003791838,0.000816553,0.9371895,0.00008535266,0.011272532,0.00005077743],"about_ca_topic_score_codex":0.00067010144,"about_ca_topic_score_gemma":0.0023854885,"teacher_disagreement_score":0.0011391053,"about_ca_system_score_codex":0.00020138899,"about_ca_system_score_gemma":0.00017812534,"threshold_uncertainty_score":0.0038107038},"labels":[],"label_agreement":null},{"id":"W4285389864","doi":"10.5539/jfr.v11n3p22","title":"Effect of Ginger Extracts on Palm Olein Quality during Frying and Impact of Fried Oils on Some Biological Parameters of Albino Wistar Rats","year":2022,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Ginger and Zingiberaceae research","field":"Pharmacology, Toxicology and Pharmaceutics","cited_by":0,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Chemistry; Food science; Palm; Palm oil; Peroxide value","score_opus":0.3623636094535907,"score_gpt":0.5745185279704039,"score_spread":0.21215491851681323,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4285389864","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":[0.9987895,0.00052930287,0.00026533328,0.000039037164,0.000013802792,0.000011612269,0.0001267132,0.000018686756,0.00020596887],"genre_scores_gemma":[0.99458647,0.0011771495,0.0013509529,0.00007963621,0.000015425469,0.000036481957,0.0003035674,0.000017496857,0.0024327615],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.9998567,0.000020541478,0.000013071933,0.00003929567,0.000028246446,0.00004209174],"domain_scores_gemma":[0.99967945,0.00003617085,0.00011511857,0.00003330607,0.00004843976,0.000087576416],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00019400513,0.00081590464,0.00042220333,0.0005309747,0.00022501909,0.00020949842,0.00016906542,0.00040600725,0.0010618485],"category_scores_gemma":[0.00023102929,0.0002537956,0.0004137308,0.0001819017,0.00033694124,0.00033868,0.00020215372,0.0008068755,0.0001525804],"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":[0.0046140216,0.00063048245,0.0014850899,0.000077789846,0.000034179404,0.00009517551,0.000080374746,0.00007862646,0.9897283,0.000029370978,0.000030139723,0.0031164421],"study_design_scores_gemma":[0.00011904505,0.016065925,0.035662193,0.000020470148,0.00015563151,0.00017384317,0.00021815156,0.00033697227,0.94622165,0.0000725242,0.0009269554,0.000026646318],"about_ca_topic_score_codex":0.0010122113,"about_ca_topic_score_gemma":0.0018086557,"teacher_disagreement_score":0.0010618485,"about_ca_system_score_codex":0.00018519926,"about_ca_system_score_gemma":0.00019115278,"threshold_uncertainty_score":0.003552258},"labels":[],"label_agreement":null},{"id":"W4286001585","doi":"10.5539/jfr.v11n3p36","title":"Formulation and Senso-chemical Evaluation of Palmyrah Palm (Borassus flabellifer L.) Based Value-added Products","year":2022,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Coconut Research and Applications","field":"Chemistry","cited_by":15,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"Bangabandhu Sheikh Mujibur Rahman Agricultural University","keywords":"Palm; Food science; Pulp (tooth); Sugar; Mathematics; Flavor; Chemistry; Ascorbic acid","score_opus":0.1452965761136836,"score_gpt":0.4044091664891266,"score_spread":0.259112590375443,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4286001585","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":[0.9926006,0.003296025,0.0018439315,0.000061813495,0.000034650493,0.00008912066,0.00017674945,0.000020776768,0.0018762659],"genre_scores_gemma":[0.9891215,0.001967428,0.00571035,0.000049712005,0.000010613801,0.000061605235,0.00021389463,0.000017341277,0.002847451],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99983835,0.00003223317,0.000012520768,0.000025926842,0.000069853355,0.000021080785],"domain_scores_gemma":[0.9999064,0.000014421977,0.000026102527,0.000004750261,0.000029682082,0.000018606379],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0002487684,0.00026026287,0.00024494802,0.00037007744,0.00021381518,0.0003484295,0.00014620958,0.000213911,0.00090068864],"category_scores_gemma":[0.00022164958,0.000104880775,0.00034199678,0.00025390426,0.00014648604,0.00029987612,0.0002118084,0.0003769071,0.00013746825],"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":[0.00027740523,0.00016753713,0.00036105633,0.00023534165,0.000018706389,0.0000996753,0.00003177955,0.00014784762,0.99241287,0.000066096574,0.000037140417,0.0061446396],"study_design_scores_gemma":[0.000020781992,0.0020108656,0.0051716543,0.00003338781,0.0000553256,0.00018963219,0.00008337878,0.0005539822,0.98834395,0.000035069563,0.003489753,0.000012145021],"about_ca_topic_score_codex":0.0004637555,"about_ca_topic_score_gemma":0.0010514385,"teacher_disagreement_score":0.00090068864,"about_ca_system_score_codex":0.00020692163,"about_ca_system_score_gemma":0.00015320844,"threshold_uncertainty_score":0.0030130744},"labels":[],"label_agreement":null},{"id":"W4288884615","doi":"10.5539/jfr.v11n3p47","title":"Gluten-Free Crackers Preparation","year":2022,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Celiac Disease Research and Management","field":"Medicine","cited_by":5,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Food science; Rice flour; Gluten free; Gluten; Wheat flour; Raw material; Mathematics; Chemistry; Organic chemistry","score_opus":0.0956032271924848,"score_gpt":0.43886110527775246,"score_spread":0.34325787808526764,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4288884615","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":[0.9681691,0.0045552813,0.017013168,0.00014417642,0.00012444345,0.0008337733,0.0011140342,0.00034118647,0.007704968],"genre_scores_gemma":[0.92707586,0.0037696878,0.045547962,0.00031933744,0.00006312208,0.00047329106,0.002045621,0.00017733137,0.02052772],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998292,0.000017636823,0.000015217528,0.000048982445,0.000064617496,0.000024378376],"domain_scores_gemma":[0.9998473,0.000017286431,0.000029000053,0.000024895235,0.000051874846,0.000029645702],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00020323406,0.0005478865,0.00034571945,0.0007750165,0.000367026,0.00026244167,0.00029548514,0.00046594226,0.00499929],"category_scores_gemma":[0.00023592204,0.00024653308,0.00039037495,0.00045049013,0.00013462409,0.00042054697,0.000345831,0.0005903091,0.0010891441],"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":[0.0001631001,0.00013066689,0.0004107996,0.00029078595,0.000017512988,0.000200502,0.000068981615,0.00011591855,0.99143887,0.00015264621,0.00019424592,0.0068159695],"study_design_scores_gemma":[0.00006181561,0.0015257208,0.008195904,0.0000769992,0.00012231863,0.0007371595,0.00016123084,0.00070363696,0.96870315,0.00012631678,0.019543413,0.000042444433],"about_ca_topic_score_codex":0.0003912288,"about_ca_topic_score_gemma":0.0013870291,"teacher_disagreement_score":0.00499929,"about_ca_system_score_codex":0.00008423202,"about_ca_system_score_gemma":0.00012440638,"threshold_uncertainty_score":0.016724229},"labels":[],"label_agreement":null},{"id":"W4288902154","doi":"10.5539/jfr.v11n3p57","title":"Reviewer Acknowledgements for Journal of Food Research, Vol. 11 No. 3","year":2022,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Biological Research and Disease Studies","field":"Biochemistry, Genetics and Molecular Biology","cited_by":0,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Library science; Political science; Humanities; Art","score_opus":0.14523691041779596,"score_gpt":0.4377803354758796,"score_spread":0.2925434250580836,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4288902154","genre_codex":"editorial","genre_gemma":"other","domain_codex":null,"domain_gemma":"evaluation","model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"other","genre_consensus":null,"domain_candidate":"evaluation","domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.00024263523,0.004806146,0.0017587747,0.12847324,0.85253686,0.00063897186,0.00064602314,0.00065025385,0.010247177],"genre_scores_gemma":[0.010257414,0.013269718,0.0075483713,0.16646825,0.64833736,0.0028681606,0.002133488,0.0026449673,0.14647232],"study_design_codex":"not_applicable","study_design_gemma":"not_applicable","domain_scores_codex":[0.9474047,0.010513243,0.0073063103,0.0035631144,0.029079614,0.0021330013],"domain_scores_gemma":[0.33727768,0.026562378,0.0136086065,0.0084222695,0.59507823,0.019050807],"candidate_categories":["metaresearch"],"consensus_categories":[],"category_scores_codex":[0.03640678,0.002238117,0.002970243,0.0077036917,0.0046613314,0.010833533,0.004169718,0.006757815,0.09562889],"category_scores_gemma":[0.32844058,0.0009288972,0.0027196673,0.0039278967,0.0022304666,0.005483046,0.003973542,0.0070291744,0.063162364],"study_design_candidate":"not_applicable","study_design_consensus":"not_applicable","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000025133324,0.000005849826,0.00011939228,0.00024043312,0.0000072916837,0.00004951998,0.000090680594,0.000007655675,0.000053873315,0.0002902803,0.98988664,0.009223294],"study_design_scores_gemma":[0.000020404465,0.00002146178,0.00039744,0.0008197967,0.000020369254,0.00036517868,0.0003239416,0.00006634118,0.00010773311,0.0007458769,0.9970777,0.000033888475],"about_ca_topic_score_codex":0.0019414437,"about_ca_topic_score_gemma":0.004185701,"teacher_disagreement_score":0.96359324,"about_ca_system_score_codex":0.005306735,"about_ca_system_score_gemma":0.01588558,"threshold_uncertainty_score":0.31991053},"labels":[],"label_agreement":null},{"id":"W4291755134","doi":"10.5539/jfr.v11n4p1","title":"Effect of Extrusion on the Functional and Pasting Properties of High-quality Cassava Flour (HQCF)","year":2022,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Food composition and properties","field":"Nursing","cited_by":17,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Extrusion; Absorption of water; Food science; Ingredient; Swelling; Starch; Solubility; Moisture; Chemistry; Extrusion cooking; Water content; Functional food; Expansion ratio; Materials science; Chemical engineering; Composite material; Organic chemistry","score_opus":0.1875419445473855,"score_gpt":0.3699992679560673,"score_spread":0.18245732340868182,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4291755134","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":[0.9981846,0.0010206179,0.0003286821,0.000014829642,0.00001076496,0.0000066076173,0.00009249868,0.000008559092,0.0003328011],"genre_scores_gemma":[0.9978236,0.0006565768,0.00073427224,0.000025356332,0.000005673962,0.000009586438,0.00022214938,0.000014088087,0.0005085714],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9997348,0.000053442272,0.000047143574,0.000055226596,0.000067250345,0.000042082233],"domain_scores_gemma":[0.9996426,0.00013455328,0.00010222373,0.000020192358,0.00006408544,0.000036318354],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000286312,0.00033282567,0.00033564903,0.00018649534,0.00012772702,0.00032171982,0.00010648328,0.0002064459,0.00078201],"category_scores_gemma":[0.00045580033,0.00014880713,0.0003220875,0.0003034822,0.00016600476,0.00035576388,0.00019832693,0.0004408991,0.000117599164],"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":[0.0006969868,0.00006862894,0.0011734059,0.00012473283,0.000028476208,0.000115538685,0.00006081695,0.00011137568,0.9952141,0.00001959156,0.000021501672,0.0023649293],"study_design_scores_gemma":[0.000020882204,0.0013257496,0.03685901,0.000020819367,0.000088523455,0.0001568904,0.00008336098,0.00052781764,0.9597739,0.000017387121,0.0011059376,0.000019659734],"about_ca_topic_score_codex":0.00047056505,"about_ca_topic_score_gemma":0.0007474298,"teacher_disagreement_score":0.00078201,"about_ca_system_score_codex":0.00012023171,"about_ca_system_score_gemma":0.00008804034,"threshold_uncertainty_score":0.0026161075},"labels":[],"label_agreement":null},{"id":"W4293236548","doi":"10.5539/jfr.v11n2p69","title":"Influence of Refining and Conching Systems on Rheological and Sensory Properties of Chocolate","year":2022,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Food Chemistry and Fat Analysis","field":"Agricultural and Biological Sciences","cited_by":4,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Refining (metallurgy); Titratable acid; Rheology; Flavor; Particle size; Process engineering; Materials science; Chemistry; Food science; Metallurgy; Engineering; Composite material","score_opus":0.1159436672633423,"score_gpt":0.293889499138536,"score_spread":0.1779458318751937,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4293236548","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":[0.9974179,0.0009610839,0.0006371546,0.000019476998,0.000014635924,0.000059174334,0.00011036292,0.000017390239,0.0007627928],"genre_scores_gemma":[0.99273235,0.0011741475,0.004285755,0.000043910706,0.000014528945,0.0000485195,0.00025394873,0.000038281923,0.0014084651],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9992205,0.00019981041,0.00009383297,0.00011232864,0.0002727217,0.00010066424],"domain_scores_gemma":[0.99908423,0.0003456282,0.00014650571,0.00007132726,0.0002796053,0.00007268407],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00068634085,0.0005149453,0.0005326848,0.00057989906,0.00031540112,0.00076551805,0.00024908167,0.000347957,0.0018140579],"category_scores_gemma":[0.0019257885,0.00028419992,0.00057852804,0.0006631956,0.0003030959,0.00077847316,0.00044055821,0.0005870213,0.0003122262],"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":[0.0033294894,0.00033863992,0.0041384865,0.00046860907,0.0000839453,0.00013024388,0.00017625744,0.0007772831,0.9771484,0.00005314325,0.000059517784,0.013295985],"study_design_scores_gemma":[0.00004221887,0.006600431,0.040018067,0.000045577104,0.00030105398,0.00012653161,0.00034942376,0.001674138,0.9490375,0.00003804298,0.0017120813,0.000054959597],"about_ca_topic_score_codex":0.0021121225,"about_ca_topic_score_gemma":0.0036758007,"teacher_disagreement_score":0.0021121225,"about_ca_system_score_codex":0.0002391226,"about_ca_system_score_gemma":0.00027461644,"threshold_uncertainty_score":0.006068647},"labels":[],"label_agreement":null},{"id":"W4293241597","doi":"10.5539/jfr.v11n2p83","title":"Reviewer Acknowledgements for Journal of Food Research, Vol. 11 No. 2","year":2022,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Biological Research and Disease Studies","field":"Biochemistry, Genetics and Molecular Biology","cited_by":0,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Library science; Political science; Humanities; Art","score_opus":0.14292023793141756,"score_gpt":0.43765578502485425,"score_spread":0.2947355470934367,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4293241597","genre_codex":"editorial","genre_gemma":"other","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"other","genre_consensus":null,"domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.00018269829,0.0037653237,0.0013282599,0.118988805,0.8671448,0.00042728297,0.00046283318,0.0004795759,0.007220378],"genre_scores_gemma":[0.0077313166,0.010447609,0.0057043917,0.14796185,0.6961176,0.0021045038,0.0016834439,0.0020340157,0.12621532],"study_design_codex":"not_applicable","study_design_gemma":"not_applicable","domain_scores_codex":[0.95054054,0.009884099,0.0066529247,0.0032947592,0.027609367,0.002018243],"domain_scores_gemma":[0.32569918,0.02507736,0.011799298,0.007786991,0.6103393,0.019297874],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.036603432,0.0024188336,0.0029747412,0.007825424,0.004732637,0.01136324,0.0040876796,0.0069038416,0.08387572],"category_scores_gemma":[0.31158096,0.0009803076,0.0025492013,0.003907341,0.0022310535,0.005860989,0.0038104719,0.0073844246,0.05650907],"study_design_candidate":"not_applicable","study_design_consensus":"not_applicable","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000023191875,0.0000060463053,0.000100813086,0.00020297234,0.000006432282,0.000047306145,0.000080318496,0.00000739235,0.000054269305,0.00025990256,0.99175876,0.007452593],"study_design_scores_gemma":[0.000021145097,0.00002180394,0.00040960225,0.0006832602,0.000018900806,0.00035668747,0.0003154259,0.00006837266,0.000102171136,0.0006687058,0.9972996,0.00003443197],"about_ca_topic_score_codex":0.0019123972,"about_ca_topic_score_gemma":0.0041157454,"teacher_disagreement_score":0.08387572,"about_ca_system_score_codex":0.004993011,"about_ca_system_score_gemma":0.014832255,"threshold_uncertainty_score":0.2805922},"labels":[],"label_agreement":null},{"id":"W4297982959","doi":"10.5539/jfr.v11n4p34","title":"Effect of Gamma Radiation on the Reduction of Aflatoxin in Red Pepper","year":2022,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Mycotoxins in Agriculture and Food","field":"Agricultural and Biological Sciences","cited_by":1,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Aflatoxin; Pepper; Mycotoxin; Food irradiation; Agriculture; Food science; Toxicology; Food safety; Business; Gamma irradiation; Food processing; Environmental science; Irradiation; Chemistry; Biology","score_opus":0.044627057796796245,"score_gpt":0.3096325582019193,"score_spread":0.26500550040512305,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4297982959","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":[0.99602354,0.0021331469,0.0008531354,0.000048655107,0.000018623814,0.000018380475,0.00019051135,0.000024537714,0.0006893369],"genre_scores_gemma":[0.9937059,0.0012752373,0.002245988,0.00009745006,0.000006527701,0.000018140736,0.0002568275,0.00002419615,0.0023698201],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99983966,0.000034010947,0.000010716011,0.00004835659,0.000037067766,0.000030101355],"domain_scores_gemma":[0.9998085,0.00005285801,0.00005044959,0.000017095033,0.000043520013,0.000027660231],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00024845928,0.00041613096,0.00028236338,0.00031929553,0.00019287101,0.0002566406,0.00017762756,0.00032560807,0.001347837],"category_scores_gemma":[0.00021009933,0.00013848036,0.00037826467,0.0002188622,0.00017254933,0.00018304185,0.00015189422,0.00040440034,0.0002543307],"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":[0.00038543227,0.000049601447,0.0005514474,0.00011026382,0.000018896882,0.0000526193,0.00004157578,0.00014088654,0.99595034,0.000018165607,0.000023327373,0.0026574947],"study_design_scores_gemma":[0.0000069709827,0.0016956582,0.007991094,0.000016221504,0.00004065171,0.000087269065,0.00006025187,0.00032590993,0.9888392,0.000031792257,0.00089678285,0.000008056207],"about_ca_topic_score_codex":0.0006373944,"about_ca_topic_score_gemma":0.00076542795,"teacher_disagreement_score":0.001347837,"about_ca_system_score_codex":0.00013615144,"about_ca_system_score_gemma":0.00014276539,"threshold_uncertainty_score":0.004508972},"labels":[],"label_agreement":null},{"id":"W4297983798","doi":"10.5539/jfr.v11n4p13","title":"Identification and Quantitation of the Volatile Compounds Responsible for the Aroma of Pawpaw (Asimina triloba)","year":2022,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Medicinal Plants and Neuroprotection","field":"Medicine","cited_by":1,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"King Saud University; Eastern Kentucky University","keywords":"Chemistry; Aroma; Chromatography; Flavor; Odor; Solid-phase microextraction; Extraction (chemistry); Vanillin; Gas chromatography; Dimethyl trisulfide; Acetaldehyde; Gas chromatography–mass spectrometry; Mass spectrometry; Food science; Organic chemistry; Dimethyl disulfide; Ethanol","score_opus":0.1603395603769637,"score_gpt":0.4097034728294669,"score_spread":0.2493639124525032,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4297983798","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":[0.9899711,0.0033560365,0.0058739763,0.000038916027,0.000017467426,0.00003409805,0.00021684718,0.000044872704,0.0004467277],"genre_scores_gemma":[0.9759536,0.0022422955,0.019448705,0.00013167878,0.000031383686,0.000050082017,0.000755619,0.000022793281,0.0013639267],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99987614,0.000017969545,0.000007952249,0.000040374915,0.000040346968,0.000017190408],"domain_scores_gemma":[0.99985147,0.000030830044,0.00004000818,0.000013122776,0.000045253313,0.000019267445],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00013525858,0.00045703963,0.00027532582,0.00053197163,0.00017357277,0.0003974523,0.0001748625,0.00033105415,0.00042676931],"category_scores_gemma":[0.00020075747,0.00011748708,0.00027236904,0.00041474725,0.0002172942,0.0003780862,0.00021083179,0.00037305837,0.00018690388],"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":[0.000049210885,0.000014533107,0.0016750445,0.00007734668,0.000011606257,0.000047689005,0.000018359082,0.000022843062,0.9935719,0.000014710562,0.00000853254,0.0044883494],"study_design_scores_gemma":[0.000013406771,0.0011393866,0.12209103,0.00003781613,0.00015439394,0.0016652569,0.00030961886,0.0018416935,0.8689972,0.00014981782,0.0035704148,0.000030119269],"about_ca_topic_score_codex":0.0004049954,"about_ca_topic_score_gemma":0.0005687553,"teacher_disagreement_score":0.00053197163,"about_ca_system_score_codex":0.00010522197,"about_ca_system_score_gemma":0.00015299924,"threshold_uncertainty_score":0.00142771},"labels":[],"label_agreement":null},{"id":"W4297989271","doi":"10.5539/jfr.v11n4p23","title":"Simultaneous Determination of Four Tetracycline Antibiotics Residues in Chicken by Solid Phase Extraction Coupled with High Performance Liquid Chromatography","year":2022,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Aquaculture disease management and microbiota","field":"Immunology and Microbiology","cited_by":2,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Chromatography; Tetracycline; Oxytetracycline; Chlortetracycline; Tetracycline antibiotics; Chemistry; Solid phase extraction; Extraction (chemistry); Detection limit; High-performance liquid chromatography; Reproducibility; Antibiotics","score_opus":0.02044953744001473,"score_gpt":0.3310974279185581,"score_spread":0.3106478904785434,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4297989271","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":[0.8636635,0.013746197,0.1183466,0.0002688245,0.00013104008,0.00029429776,0.00073866453,0.0006494851,0.0021613792],"genre_scores_gemma":[0.7704431,0.005683906,0.21511881,0.0004302613,0.000070357324,0.0003151636,0.0008656456,0.00010989811,0.0069629885],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99822384,0.00018173672,0.000103626335,0.0005465213,0.0008547013,0.00008954122],"domain_scores_gemma":[0.9995129,0.00008132788,0.00014012156,0.000025036288,0.0002089881,0.000031606934],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00048820674,0.0008388278,0.0007531454,0.0009370217,0.00033154816,0.0005047623,0.00042193875,0.00091369305,0.0005889508],"category_scores_gemma":[0.000568935,0.00043886103,0.00043871507,0.000581416,0.0004814044,0.0004438366,0.000359238,0.00054326846,0.0004700222],"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":[0.00008403616,0.000022447148,0.0012606682,0.00014466739,0.000019598105,0.00003763674,0.000014837819,0.00009448412,0.9908324,0.000011696236,0.000032753072,0.0074448576],"study_design_scores_gemma":[0.000035014047,0.00081467186,0.016177299,0.00004715152,0.00014272201,0.0007009331,0.000051141848,0.0055416203,0.972749,0.00005355435,0.0036407183,0.000046121324],"about_ca_topic_score_codex":0.0019901802,"about_ca_topic_score_gemma":0.0053461585,"teacher_disagreement_score":0.0019901802,"about_ca_system_score_codex":0.00047130333,"about_ca_system_score_gemma":0.00058686355,"threshold_uncertainty_score":0.003957212},"labels":[],"label_agreement":null},{"id":"W4302761498","doi":"10.5539/jfr.v12n1p1","title":"Culinary Treatments Affect Sensory Attributes and Consumer Preference for Sweet Potato Cultivars","year":2022,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Sensory Analysis and Statistical Methods","field":"Agricultural and Biological Sciences","cited_by":0,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":true,"ca_institutions":"Assiniboine Community College","funders":"","keywords":"Sweetness; Taste; Cultivar; Food science; Significant difference; Horticulture; Chemistry; Mathematics; Biology","score_opus":0.34219571888846023,"score_gpt":0.4249081541394051,"score_spread":0.08271243525094485,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4302761498","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":[0.9992951,0.00022010512,0.000067101646,0.0000104657565,0.000002558668,0.0000062664926,0.00007264751,0.0000034871034,0.0003223946],"genre_scores_gemma":[0.9975418,0.0004185311,0.0005596985,0.00008075318,0.00000244916,0.000018176857,0.0003618632,0.0000089822415,0.0010077509],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.99972695,0.000065660664,0.000025601705,0.00007197191,0.00006586488,0.000043852375],"domain_scores_gemma":[0.99958116,0.00008982533,0.00012828497,0.000026439417,0.00009797427,0.0000762854],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00024539357,0.00023281177,0.00032373326,0.00021374198,0.00021296227,0.0005569384,0.00014099086,0.00021024943,0.0016349537],"category_scores_gemma":[0.0005664693,0.00013438848,0.00037199882,0.00031980305,0.00017776225,0.00024978205,0.0002879419,0.0004520126,0.00019232283],"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":[0.0044920095,0.0007261322,0.052733082,0.0004346211,0.00028284435,0.00045771495,0.00091933063,0.00013141446,0.9260708,0.000037989554,0.00024588197,0.01346814],"study_design_scores_gemma":[0.000019938007,0.0024591114,0.9461699,0.000026909598,0.00014631996,0.00017201157,0.0010479713,0.00023294082,0.048715763,0.000025861314,0.0009630865,0.000020162066],"about_ca_topic_score_codex":0.0034935027,"about_ca_topic_score_gemma":0.009693913,"teacher_disagreement_score":0.0034935027,"about_ca_system_score_codex":0.00027100212,"about_ca_system_score_gemma":0.00017163488,"threshold_uncertainty_score":0.0069463253},"labels":[],"label_agreement":null},{"id":"W4303943847","doi":"10.5539/jfr.v11n4p40","title":"Knowledge, Attitude, Feeding Practices and Nutritional Status of Infants and Young Children in Eseka District, Cameroon","year":2022,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Child Nutrition and Water Access","field":"Nursing","cited_by":2,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"North-West University","keywords":"Anthropometry; Underweight; Breastfeeding; Medicine; Malnutrition; Pediatrics; Environmental health; Weight for Age; Cross-sectional study; Demography; Obesity; Overweight","score_opus":0.07298354866123871,"score_gpt":0.40561797977533254,"score_spread":0.33263443111409385,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4303943847","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":[0.9994843,0.00022490924,0.000008758951,0.00004572521,0.0000018867343,0.000006498134,0.00005921815,5.817287e-7,0.00016800771],"genre_scores_gemma":[0.9992055,0.00048440121,0.000047770878,0.00003683261,0.0000034460795,0.000013573305,0.000060524868,2.8102315e-7,0.0001477334],"study_design_codex":"observational","study_design_gemma":"observational","domain_scores_codex":[0.99969935,0.00011216961,0.000027787342,0.000033248183,0.00004085924,0.000086568005],"domain_scores_gemma":[0.99957174,0.00013037144,0.00014771357,0.000010563597,0.00003916182,0.000100380916],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00059033977,0.00034205138,0.00026552734,0.0005756447,0.00047550222,0.0004455101,0.0001877079,0.00030346398,0.0014017939],"category_scores_gemma":[0.0011360823,0.00026130414,0.00016436809,0.00071627815,0.0003994451,0.0004872353,0.00031029794,0.00029466423,0.00014398171],"study_design_candidate":"observational","study_design_consensus":"observational","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000057985126,0.00011850295,0.99039286,0.000075626864,0.000016244529,0.0007003306,0.0022999994,0.00003740935,0.000546781,0.00003273021,0.00015447373,0.005567077],"study_design_scores_gemma":[0.0000054014326,0.00022297642,0.99626946,0.000047275582,0.000013614393,0.00041833485,0.0025521815,0.00006732364,0.000081690254,0.000011955726,0.00030458285,0.0000052041664],"about_ca_topic_score_codex":0.019559415,"about_ca_topic_score_gemma":0.025252944,"teacher_disagreement_score":0.019559415,"about_ca_system_score_codex":0.00055280176,"about_ca_system_score_gemma":0.0005713867,"threshold_uncertainty_score":0.038891137},"labels":[],"label_agreement":null},{"id":"W4307961542","doi":"10.5539/jfr.v11n4p53","title":"Reviewer Acknowledgements for Journal of Food Research, Vol. 11 No. 4","year":2022,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Nutrition, Genetics, and Disease","field":"Biochemistry, Genetics and Molecular Biology","cited_by":0,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Library science; Political science; Humanities; Art","score_opus":0.09826582986424363,"score_gpt":0.4067040213552291,"score_spread":0.30843819149098545,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4307961542","genre_codex":"editorial","genre_gemma":"other","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"other","genre_consensus":null,"domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.00023674457,0.004604367,0.0016488197,0.14127974,0.840238,0.0005965615,0.000711144,0.0005854313,0.010099224],"genre_scores_gemma":[0.010358234,0.013575265,0.008149274,0.16642366,0.6347164,0.002862506,0.0024520461,0.0025154238,0.15894717],"study_design_codex":"not_applicable","study_design_gemma":"not_applicable","domain_scores_codex":[0.94778866,0.0109439185,0.007261003,0.003511895,0.028386336,0.002108302],"domain_scores_gemma":[0.32505506,0.027166182,0.01332685,0.008239438,0.6073898,0.018822642],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.03864323,0.0022074613,0.0028610795,0.007660211,0.004539397,0.010355712,0.0041299458,0.0065434393,0.096958674],"category_scores_gemma":[0.3262914,0.00095689355,0.002581906,0.003999503,0.0021922092,0.005662319,0.0038100646,0.0069635483,0.061711915],"study_design_candidate":"not_applicable","study_design_consensus":"not_applicable","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000024214363,0.0000057457028,0.00011813205,0.00023434512,0.0000069029493,0.000045530887,0.00008661398,0.000007013902,0.00005331742,0.00027267542,0.9906771,0.008468458],"study_design_scores_gemma":[0.000019422405,0.000020753783,0.00040342915,0.0007301488,0.000019612351,0.00030112537,0.00031617764,0.00005938553,0.00010038904,0.0006708863,0.9973273,0.000031328913],"about_ca_topic_score_codex":0.0019963204,"about_ca_topic_score_gemma":0.00436493,"teacher_disagreement_score":0.096958674,"about_ca_system_score_codex":0.0052557294,"about_ca_system_score_gemma":0.016176116,"threshold_uncertainty_score":0.32435906},"labels":[],"label_agreement":null},{"id":"W4308291612","doi":"10.5539/jfr.v12n1p9","title":"Analysis of Minerals in Foods: A Three-year Survey from Costa Rican Market Products","year":2022,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Nutritional Studies and Diet","field":"Medicine","cited_by":6,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Food science; Population; Nutrient; Food industry; Food products; Food supply; Environmental science; Business; Agricultural science; Chemistry; Environmental health; Medicine","score_opus":0.15086027052384027,"score_gpt":0.39678376189723324,"score_spread":0.24592349137339298,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4308291612","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":[0.99836606,0.00020156718,0.000055033823,0.000053501957,7.732945e-7,0.000015329926,0.00073786767,0.000003072407,0.00056689966],"genre_scores_gemma":[0.99797934,0.0003206919,0.0002401938,0.000084470565,0.0000022180316,0.000024312167,0.00071444584,0.000002497353,0.0006318235],"study_design_codex":"observational","study_design_gemma":"observational","domain_scores_codex":[0.99973375,0.00007775418,0.000026938173,0.000043302814,0.00007739338,0.000040961266],"domain_scores_gemma":[0.9996332,0.000038478724,0.00014369232,0.000041811985,0.00010620842,0.000036638445],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000657366,0.00021596013,0.00019616431,0.0008916435,0.00044684214,0.00040618877,0.00036098764,0.00037124334,0.00045465468],"category_scores_gemma":[0.00063997443,0.00019417316,0.00024405963,0.0015860224,0.00024698902,0.00021694021,0.0005844975,0.00017931995,0.00017988027],"study_design_candidate":"observational","study_design_consensus":"observational","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000046462428,0.000044840985,0.9929717,0.000037706348,0.000033823842,0.00019973441,0.0012399509,0.00004869848,0.0010680816,0.000019469742,0.00020736613,0.0040821778],"study_design_scores_gemma":[7.542813e-7,0.000014058011,0.9989548,0.0000042294987,0.0000055031965,0.00005947909,0.0004825886,0.00005423613,0.000053460342,0.0000027332708,0.0003669669,0.0000012072766],"about_ca_topic_score_codex":0.16618574,"about_ca_topic_score_gemma":0.22642986,"teacher_disagreement_score":0.16618574,"about_ca_system_score_codex":0.0011926288,"about_ca_system_score_gemma":0.00055276335,"threshold_uncertainty_score":0.3304369},"labels":[],"label_agreement":null},{"id":"W4308426085","doi":"10.5539/jfr.v12n1p36","title":"Effect of Hibicus sabdariffa on the Nutritional and Sensory Properties of Novel Naem Product","year":2022,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Hibiscus Plant Research Studies","field":"Pharmacology, Toxicology and Pharmaceutics","cited_by":1,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Food science; Nitrite; Fermentation; Chemistry; TBARS; Lactic acid; Flavor; Taste; Water activity; Sugar; Water content; Bacteria; Antioxidant; Biology; Biochemistry; Nitrate","score_opus":0.3944552276723216,"score_gpt":0.5064465508604604,"score_spread":0.11199132318813881,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4308426085","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":[0.99791247,0.00109276,0.00017194428,0.000048494672,0.000019036046,0.000020923822,0.00009072431,0.000011065307,0.0006325733],"genre_scores_gemma":[0.9960444,0.00077602634,0.0011891964,0.00012461611,0.000016275239,0.000020409363,0.00020722256,0.000011057525,0.0016108472],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99984205,0.00003691334,0.000014320918,0.00003851155,0.000037693837,0.000030515737],"domain_scores_gemma":[0.9997738,0.000043692038,0.00004793047,0.000010771933,0.000036796737,0.00008697009],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00022955552,0.0005750418,0.0005376988,0.00040697426,0.00031437652,0.00050269475,0.00028834984,0.00033614459,0.0015923398],"category_scores_gemma":[0.0002977628,0.00017364578,0.00047003158,0.00030894304,0.000280881,0.00048217893,0.00047658358,0.0007349647,0.00021116516],"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":[0.003470024,0.0010728121,0.0010352856,0.0005249195,0.00004792831,0.00017442877,0.00014715857,0.00015163481,0.9854711,0.000058998674,0.000050744144,0.007794918],"study_design_scores_gemma":[0.00017736378,0.024225065,0.05042627,0.00015821631,0.00035744414,0.00030409519,0.0007149158,0.0012116292,0.91802233,0.00015505556,0.004199238,0.00004833108],"about_ca_topic_score_codex":0.0010432602,"about_ca_topic_score_gemma":0.0017892792,"teacher_disagreement_score":0.0015923398,"about_ca_system_score_codex":0.0001649495,"about_ca_system_score_gemma":0.00023581294,"threshold_uncertainty_score":0.0053269267},"labels":[],"label_agreement":null},{"id":"W4312016638","doi":"10.5539/jfr.v12n1p48","title":"Indigenous Knowledge on Utilization Aspects of Selected Edible Wild Fruits from Zambia","year":2022,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Seed and Plant Biochemistry","field":"Agricultural and Biological Sciences","cited_by":5,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"Bundesministerium für Ernährung und Landwirtschaft","keywords":"Indigenous; Traditional knowledge; Dried fruit; Food security; JAMS; Environmental health; Traditional medicine; Medicine; Biotechnology; Geography; Food science; Biology; Agriculture","score_opus":0.13713201405295775,"score_gpt":0.32684898960055775,"score_spread":0.1897169755476,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4312016638","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":[0.992589,0.0031292613,0.00012594518,0.00063003466,0.000006088159,0.000021941538,0.000045727564,0.0000018958608,0.003450108],"genre_scores_gemma":[0.99417615,0.004878355,0.0002644139,0.000116191375,0.0000041569906,0.000012574701,0.000025721198,5.063126e-7,0.00052191294],"study_design_codex":"qualitative","study_design_gemma":"observational","domain_scores_codex":[0.99982136,0.00005386337,0.00002124159,0.000018643053,0.000034430595,0.000050540002],"domain_scores_gemma":[0.9997004,0.000102653335,0.000117502655,0.000011979202,0.000036663245,0.00003070143],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00061040965,0.00017178222,0.00022660177,0.0009453119,0.00096766476,0.0006736786,0.0002533906,0.00023349891,0.0018179492],"category_scores_gemma":[0.00088529696,0.00019574673,0.00014482219,0.0010147817,0.00074504886,0.0007252555,0.00057451177,0.00042669426,0.00007500434],"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":[0.00019617705,0.00022178741,0.40056455,0.0031765155,0.000060424343,0.0071956124,0.42077085,0.000257878,0.016338745,0.0025572458,0.000938966,0.14772125],"study_design_scores_gemma":[0.00001029418,0.00023958858,0.8450423,0.0018185433,0.000098873476,0.0017413337,0.13297194,0.00022096389,0.0007155168,0.00042302185,0.01669036,0.000027177635],"about_ca_topic_score_codex":0.053706065,"about_ca_topic_score_gemma":0.09381438,"teacher_disagreement_score":0.053706065,"about_ca_system_score_codex":0.00096317515,"about_ca_system_score_gemma":0.0012261431,"threshold_uncertainty_score":0.10678691},"labels":[],"label_agreement":null},{"id":"W4318563433","doi":"10.5539/jfr.v12n1p86","title":"Reviewer Acknowledgements for Journal of Food Research, Vol. 12 No. 1","year":2023,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Oil Palm Production and Sustainability","field":"Environmental Science","cited_by":0,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Library science; Political science; Humanities; Art","score_opus":0.1579384381923147,"score_gpt":0.43089846097958046,"score_spread":0.2729600227872657,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4318563433","genre_codex":"editorial","genre_gemma":"editorial","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"editorial","genre_consensus":"editorial","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.00020707873,0.004556945,0.0013183373,0.10414475,0.8815842,0.00043930748,0.00052815146,0.0005000128,0.006721138],"genre_scores_gemma":[0.0087026125,0.013352951,0.0066796746,0.11917122,0.7169561,0.0022429908,0.00197335,0.0025177484,0.12840332],"study_design_codex":"not_applicable","study_design_gemma":"not_applicable","domain_scores_codex":[0.94928205,0.010170337,0.0075474116,0.0037731873,0.027029272,0.0021977175],"domain_scores_gemma":[0.30454287,0.02626447,0.013824178,0.008691996,0.62479365,0.021882853],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.038841177,0.0024303035,0.0033234435,0.009113512,0.005059574,0.01151097,0.0042810473,0.006769392,0.09142258],"category_scores_gemma":[0.3240446,0.0010630555,0.0025639848,0.0045047114,0.0021435258,0.0062358016,0.004017171,0.0075405613,0.06102544],"study_design_candidate":"not_applicable","study_design_consensus":"not_applicable","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000031155396,0.000008084976,0.0001360987,0.00026878578,0.000008050737,0.000050072445,0.000097280565,0.000008553308,0.000067398934,0.00028458965,0.9894125,0.009627411],"study_design_scores_gemma":[0.000021840022,0.000023414528,0.0004992908,0.0007209236,0.000021908112,0.00031593096,0.00032568036,0.00006847477,0.00010588633,0.0006855056,0.99717486,0.000036249883],"about_ca_topic_score_codex":0.0019322849,"about_ca_topic_score_gemma":0.004343551,"teacher_disagreement_score":0.09142258,"about_ca_system_score_codex":0.0051224018,"about_ca_system_score_gemma":0.015419869,"threshold_uncertainty_score":0.305839},"labels":[],"label_agreement":null},{"id":"W4318563505","doi":"10.5539/jfr.v12n1p60","title":"A Review of Environmental Impacts of Cereal Grain Supply Chains","year":2023,"lang":"en","type":"review","venue":"Journal of Food Research","topic":"Agriculture Sustainability and Environmental Impact","field":"Environmental Science","cited_by":1,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Supply chain; Life-cycle assessment; Environmental impact assessment; Globe; Product (mathematics); Consumption (sociology); Scale (ratio); Business; Natural resource economics; Greenhouse gas; Environmental resource management; Agricultural economics; Production (economics); Environmental science; Geography; Economics; Ecology; Marketing","score_opus":0.09585186499737969,"score_gpt":0.408013854651269,"score_spread":0.3121619896538893,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4318563505","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":[0.00013767945,0.998497,0.00007287582,0.00012868112,0.00010820671,0.0000051444276,0.00004129529,0.0000046202967,0.0010045385],"genre_scores_gemma":[0.0006896511,0.9988581,0.000099898265,0.000055404482,0.00004193828,0.000003948687,0.000035082277,9.18476e-7,0.00021510634],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.99955684,0.00007800831,0.00008774859,0.000073702824,0.0001673631,0.000036301906],"domain_scores_gemma":[0.99910164,0.00045777348,0.0001482747,0.000021478823,0.00023607076,0.000034824192],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00081888185,0.0011713286,0.0014808938,0.004074835,0.0003776721,0.0014080274,0.00085627096,0.0009113742,0.005468678],"category_scores_gemma":[0.0015203818,0.00048284326,0.0010141279,0.0077321897,0.00036275672,0.0016504312,0.0006516522,0.00083750725,0.0011702608],"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":[0.00007333503,0.000074899996,0.00041909056,0.14054632,0.0003308432,0.00020095267,0.00022110087,0.001111848,0.0011544022,0.0058078137,0.03979939,0.81026],"study_design_scores_gemma":[0.000010366038,0.00011009546,0.0022843278,0.038857613,0.00044053642,0.00054134557,0.00020865149,0.00013246869,0.00042789118,0.0017491865,0.95520526,0.000032277745],"about_ca_topic_score_codex":0.005993696,"about_ca_topic_score_gemma":0.009022714,"teacher_disagreement_score":0.005993696,"about_ca_system_score_codex":0.0012434307,"about_ca_system_score_gemma":0.0031719317,"threshold_uncertainty_score":0.018294513},"labels":[],"label_agreement":null},{"id":"W4320481254","doi":"10.5539/jfr.v12n2p1","title":"Shelf Life of Aquaponically-grown Finstar Lettuce in Different Oxygen Transmission Rate Films","year":2023,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Innovations in Aquaponics and Hydroponics Systems","field":"Agricultural and Biological Sciences","cited_by":1,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"Clemson University","keywords":"Shelf life; Carbon dioxide; Oxygen; Food science; Chemistry; Animal science; Weight loss; Modified atmosphere; Horticulture; Biology","score_opus":0.09762261152787662,"score_gpt":0.33055175909057416,"score_spread":0.23292914756269756,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4320481254","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":[0.99905795,0.00026039657,0.0001443676,0.000012374452,0.0000071353384,0.000006524448,0.00018652577,0.000006879299,0.00031789768],"genre_scores_gemma":[0.9954282,0.00030969532,0.0008901532,0.000048730526,0.0000051374336,0.00002752083,0.00091547763,0.000016356153,0.0023588378],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99988806,0.000015439633,0.000014233536,0.000039538165,0.00002239211,0.000020388521],"domain_scores_gemma":[0.99974006,0.00003687699,0.00006253575,0.000017997932,0.00008346362,0.000059106114],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00021868011,0.00037056673,0.000294306,0.00016089476,0.00021361241,0.00040957957,0.00022480743,0.0002840832,0.0008011655],"category_scores_gemma":[0.00018881925,0.00015330549,0.00031022044,0.00018298652,0.0001366737,0.0003603172,0.00020352572,0.0004377626,0.00017140312],"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":[0.00055161497,0.000043566874,0.001776359,0.000034366985,0.00001127476,0.00004797848,0.00007982269,0.0000675187,0.9963404,0.000010741301,0.000020061154,0.0010163052],"study_design_scores_gemma":[0.000022788096,0.005329464,0.14255331,0.000051829982,0.00011783447,0.00014176527,0.00064186915,0.00081650005,0.84828174,0.000042759682,0.0019538396,0.00004633492],"about_ca_topic_score_codex":0.003066698,"about_ca_topic_score_gemma":0.0042905766,"teacher_disagreement_score":0.003066698,"about_ca_system_score_codex":0.00030898667,"about_ca_system_score_gemma":0.00016278142,"threshold_uncertainty_score":0.0060976744},"labels":[],"label_agreement":null},{"id":"W4322761631","doi":"10.5539/jfr.v12n2p11","title":"Foodborne Pathogens in Leafy Vegetables Grown and Consumed Locally in Yaounde, Cameroon: A Public Health Concern","year":2023,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Food Safety and Hygiene","field":"Agricultural and Biological Sciences","cited_by":4,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Leafy vegetables; Salmonella; Amaranth; Listeria monocytogenes; Campylobacter; Food safety; Biology; Food contaminant; Veterinary medicine; Food science; Biotechnology; Toxicology; Medicine; Bacteria","score_opus":0.2570201599535089,"score_gpt":0.3597668124711613,"score_spread":0.10274665251765241,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4322761631","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":[0.99936086,0.00031828688,0.000047254245,0.00009488703,0.0000018239559,0.0000057089937,0.000044018463,7.282515e-7,0.00012652417],"genre_scores_gemma":[0.99921227,0.00041521527,0.00017109745,0.000040923816,0.0000032544383,0.0000047410545,0.00003936213,4.0092837e-7,0.00011263623],"study_design_codex":"observational","study_design_gemma":"observational","domain_scores_codex":[0.9998223,0.00006368883,0.000011684217,0.000027911079,0.000022238819,0.00005219949],"domain_scores_gemma":[0.9995857,0.00012806577,0.0001859712,0.000008857825,0.00004512735,0.00004625831],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0003597022,0.00044091992,0.00016198524,0.0005370332,0.0005612227,0.0005830898,0.00015535166,0.00047075032,0.001245212],"category_scores_gemma":[0.00066051766,0.00017264594,0.000114104754,0.00067860394,0.0004870967,0.0006382907,0.0003713562,0.00024947335,0.00007709963],"study_design_candidate":"observational","study_design_consensus":"observational","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00014059547,0.00006510298,0.97304946,0.00022564149,0.000014610076,0.0026076199,0.0035954053,0.000109857036,0.010294493,0.00008106703,0.00011602242,0.009700182],"study_design_scores_gemma":[0.0000045425427,0.0002425232,0.98306125,0.00008858462,0.00001959234,0.0015688871,0.013256127,0.00018019117,0.0007268827,0.000058787195,0.00078215887,0.000010399084],"about_ca_topic_score_codex":0.0095424745,"about_ca_topic_score_gemma":0.015851416,"teacher_disagreement_score":0.0095424745,"about_ca_system_score_codex":0.00040846207,"about_ca_system_score_gemma":0.00046698135,"threshold_uncertainty_score":0.018973827},"labels":[],"label_agreement":null},{"id":"W4360943716","doi":"10.5539/jfr.v12n2p23","title":"Occurrence of Aflatoxin M1 and Risk Assessment in Bovine Milk from the Amazon Region","year":2023,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Mycotoxins in Agriculture and Food","field":"Agricultural and Biological Sciences","cited_by":3,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"Fundação de Amparo à Pesquisa do Estado do Amazonas; Fundação Amazônia Paraense de Amparo à Pesquisa; Conselho Nacional de Desenvolvimento Científico e Tecnológico","keywords":"Aflatoxin; Amazon rainforest; Body weight; Food safety; Animal science; Detection limit; Food science; Toxicology; Biology; Chemistry; Endocrinology","score_opus":0.09575659747622736,"score_gpt":0.3429590548258492,"score_spread":0.24720245734962185,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4360943716","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":[0.9978376,0.0009928687,0.0002483431,0.00005332,0.0000014966504,0.000008990048,0.00020607206,0.000004712032,0.00064661715],"genre_scores_gemma":[0.998811,0.00041315152,0.00038076696,0.00002397068,0.0000015254888,0.000004654868,0.00014447157,0.0000015869413,0.0002188434],"study_design_codex":"observational","study_design_gemma":"observational","domain_scores_codex":[0.9996567,0.000067314395,0.000024296934,0.00005825953,0.00014878256,0.000044552005],"domain_scores_gemma":[0.99977714,0.000033765664,0.00011347793,0.000008592579,0.000055481272,0.000011459258],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00041311953,0.00020997396,0.00017916321,0.0009058616,0.00036293123,0.00054801913,0.00016554067,0.00031971585,0.000506934],"category_scores_gemma":[0.0006011454,0.00013910794,0.00017861857,0.00065458403,0.00019886337,0.00012659185,0.0003101885,0.00013809625,0.00010164844],"study_design_candidate":"observational","study_design_consensus":"observational","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00030325333,0.00009715334,0.8690518,0.00027346666,0.0000632681,0.0009606658,0.0013168799,0.00021383246,0.10371256,0.00017469116,0.00013019188,0.023702184],"study_design_scores_gemma":[0.0000076210426,0.00037378405,0.9723775,0.00008641495,0.00008814185,0.0019689158,0.002031786,0.0009664549,0.018482625,0.00017127089,0.0034365936,0.000008988196],"about_ca_topic_score_codex":0.014280604,"about_ca_topic_score_gemma":0.018572973,"teacher_disagreement_score":0.014280604,"about_ca_system_score_codex":0.00048918143,"about_ca_system_score_gemma":0.00032090436,"threshold_uncertainty_score":0.028394997},"labels":[],"label_agreement":null},{"id":"W4365459225","doi":"10.5539/jfr.v12n2p29","title":"Antioxidant Activity of Noni Juice in Vitro and in Human Volunteers","year":2023,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Morinda citrifolia extract uses","field":"Medicine","cited_by":1,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Antioxidant; Orange juice; Food science; Chemistry; Ingestion; DPPH; Orange (colour); Traditional medicine; Biochemistry; Medicine","score_opus":0.11692368930357386,"score_gpt":0.43264596226428953,"score_spread":0.31572227296071564,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4365459225","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":[0.99109614,0.005848663,0.000508247,0.000082148596,0.000067393325,0.00014777458,0.00039375448,0.000027753498,0.0018281256],"genre_scores_gemma":[0.9894509,0.0033626263,0.0011888773,0.00019194871,0.00009329486,0.0001423372,0.0010999156,0.000013079165,0.0044572186],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.99974865,0.00007453749,0.000018246925,0.00006420701,0.00006560889,0.00002875538],"domain_scores_gemma":[0.99974424,0.000059604034,0.000044057866,0.000029944564,0.0000673587,0.000054717857],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00044674147,0.00065904716,0.00048012694,0.00032324353,0.00046816384,0.00035952768,0.00015619087,0.00042702613,0.0023499038],"category_scores_gemma":[0.00060567295,0.00018299665,0.00026022887,0.00022247597,0.00022707043,0.00018498147,0.0003379227,0.00039406779,0.0004079881],"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":[0.03783348,0.010338353,0.055716075,0.0014740914,0.00033865162,0.0010331173,0.002606229,0.00015305741,0.8102906,0.00022641502,0.0021580695,0.07783181],"study_design_scores_gemma":[0.0018318078,0.17352134,0.47977698,0.00016556431,0.00095944846,0.0045400807,0.0017539897,0.0010989112,0.31666517,0.00028183885,0.019315537,0.00008934668],"about_ca_topic_score_codex":0.00081514067,"about_ca_topic_score_gemma":0.0010348073,"teacher_disagreement_score":0.0023499038,"about_ca_system_score_codex":0.00012271063,"about_ca_system_score_gemma":0.00021824414,"threshold_uncertainty_score":0.007861257},"labels":[],"label_agreement":null},{"id":"W4366084910","doi":"10.5539/jfr.v12n2p51","title":"Effect of Various Seasonings on Protease Activity in Raw Soy Sauce","year":2023,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Food Quality and Safety Studies","field":"Agricultural and Biological Sciences","cited_by":0,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Seasoning; Food science; Chemistry; Soy protein; Raw material; Aroma; Flavor; Sugar; Reducing sugar; Protease; Starch; Enzyme; Biochemistry; Organic chemistry","score_opus":0.10540723787715235,"score_gpt":0.38581153495306975,"score_spread":0.2804042970759174,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4366084910","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":[0.99868923,0.00068109034,0.00028154667,0.000011960947,0.00001703528,0.000015272655,0.00013072649,0.000009128038,0.00016401624],"genre_scores_gemma":[0.99696845,0.0005799815,0.0015253017,0.000040763753,0.000011462199,0.000022989892,0.0002593269,0.000012582701,0.0005792463],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9997285,0.0000802638,0.0000397691,0.00005386088,0.000051954725,0.00004563961],"domain_scores_gemma":[0.99954754,0.00014731132,0.00011020068,0.00004374927,0.0000609284,0.000090284266],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00036073773,0.00076383405,0.0004679925,0.00026234286,0.00015432615,0.00032762086,0.00019357883,0.00023335202,0.0008870482],"category_scores_gemma":[0.00047619618,0.00025176656,0.0007061515,0.00027636546,0.0002811996,0.00026225633,0.00020570868,0.0005455714,0.00010770804],"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":[0.0030193836,0.00023904374,0.00096097385,0.000109808214,0.00005346753,0.000053758715,0.000043985805,0.00018198014,0.99387944,0.000013262786,0.000019007848,0.0014258403],"study_design_scores_gemma":[0.000044111985,0.0054528103,0.017225372,0.000013582621,0.00007024802,0.00006833566,0.00008139452,0.00074048876,0.9759262,0.000014340184,0.00034754284,0.000015538772],"about_ca_topic_score_codex":0.0010216385,"about_ca_topic_score_gemma":0.0019431639,"teacher_disagreement_score":0.0010216385,"about_ca_system_score_codex":0.00016494194,"about_ca_system_score_gemma":0.00020499261,"threshold_uncertainty_score":0.0029674172},"labels":[],"label_agreement":null},{"id":"W4366200993","doi":"10.5539/jfr.v12n2p37","title":"Monitoring Postharvest Color Changes and Damage Progression of Cucumbers Using Machine Vision","year":2023,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Smart Agriculture and AI","field":"Agricultural and Biological Sciences","cited_by":2,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"National Institute of Food and Agriculture; U.S. Department of Agriculture","keywords":"RGB color model; HSL and HSV; Color space; Artificial intelligence; Computer vision; RGB color space; Computer science; Channel (broadcasting); Grayscale; Histogram; Color histogram; Pixel; Color model; Mathematics; Image processing; Color image; Image (mathematics); Medicine","score_opus":0.13891830545393014,"score_gpt":0.4067316380873498,"score_spread":0.26781333263341967,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4366200993","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":[0.9056903,0.0009910279,0.089016326,0.00007848619,0.00006422439,0.00020103216,0.0007185181,0.0013610063,0.0018790412],"genre_scores_gemma":[0.8627011,0.00064516,0.13147628,0.000075390635,0.000018434068,0.00022377698,0.00055640086,0.00006504021,0.004238391],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.9997894,0.000020421496,0.000011253304,0.00007113135,0.000082791186,0.000025038986],"domain_scores_gemma":[0.99965763,0.00007029954,0.00007008032,0.000026964546,0.0001436406,0.00003138149],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0004081793,0.0004759786,0.00035748028,0.000850907,0.00022101014,0.00040079042,0.0003337987,0.00040210958,0.0010227959],"category_scores_gemma":[0.0004753572,0.00017235384,0.00024996215,0.00049596385,0.00018116676,0.00034975773,0.00018821511,0.0003816827,0.00030634325],"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":[0.00015297816,0.00006624855,0.005726113,0.00011173874,0.000011962731,0.000098030185,0.00009437888,0.0015582216,0.94008976,0.000060831535,0.00022007793,0.051809635],"study_design_scores_gemma":[0.000014226429,0.0013567792,0.34500358,0.000028712784,0.00005606741,0.0005306572,0.00016174349,0.0725121,0.57770014,0.00016652739,0.0023926203,0.00007682694],"about_ca_topic_score_codex":0.0027665906,"about_ca_topic_score_gemma":0.005614169,"teacher_disagreement_score":0.0027665906,"about_ca_system_score_codex":0.00044512865,"about_ca_system_score_gemma":0.00021553863,"threshold_uncertainty_score":0.005501032},"labels":[],"label_agreement":null},{"id":"W4367369226","doi":"10.5539/jfr.v12n2p62","title":"Reviewer Acknowledgements for Journal of Food Research, Vol. 12 No. 2","year":2023,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Biological Research and Disease Studies","field":"Biochemistry, Genetics and Molecular Biology","cited_by":0,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Library science; Political science; Humanities; Art","score_opus":0.19095967568605166,"score_gpt":0.45907218012179696,"score_spread":0.2681125044357453,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4367369226","genre_codex":"editorial","genre_gemma":"other","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"other","genre_consensus":null,"domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.00021056681,0.005040988,0.0015682515,0.12509616,0.8565676,0.0005381552,0.0006175961,0.0005912221,0.0097694425],"genre_scores_gemma":[0.008481572,0.012419388,0.0064751,0.15556881,0.6625159,0.0023171566,0.0021297357,0.0025017932,0.14759058],"study_design_codex":"not_applicable","study_design_gemma":"not_applicable","domain_scores_codex":[0.94726557,0.010962832,0.0073063555,0.003792926,0.028479319,0.0021929229],"domain_scores_gemma":[0.34746832,0.028780755,0.013706517,0.009254292,0.5819091,0.018880976],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.038152505,0.002381368,0.0030172234,0.008169065,0.004676608,0.01116322,0.004136713,0.006970968,0.10677982],"category_scores_gemma":[0.32037574,0.0009999188,0.0025931774,0.004000299,0.0022178644,0.006033322,0.0038280406,0.007281257,0.069622375],"study_design_candidate":"not_applicable","study_design_consensus":"not_applicable","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000026222111,0.00000614093,0.000096551674,0.00022220326,0.0000068227255,0.000041962718,0.0000772658,0.0000063779794,0.000052135718,0.0002627637,0.9908778,0.008323831],"study_design_scores_gemma":[0.000020804893,0.000022277223,0.00037352275,0.0007240496,0.000018885115,0.00030591644,0.00028512944,0.00005792717,0.00010634631,0.00067148614,0.9973826,0.000031007217],"about_ca_topic_score_codex":0.0017410201,"about_ca_topic_score_gemma":0.0037389921,"teacher_disagreement_score":0.10677982,"about_ca_system_score_codex":0.0049251625,"about_ca_system_score_gemma":0.014653138,"threshold_uncertainty_score":0.35721403},"labels":[],"label_agreement":null},{"id":"W4377193681","doi":"10.5539/jfr.v12n3p7","title":"Supercritical CO2 Extraction of Oil from Dried Avocado (Persea Americana Mill.) Fruit Pulp: Oil Yield, Solubility, and the Oil Characteristics","year":2023,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Phase Equilibria and Thermodynamics","field":"Engineering","cited_by":8,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Persea; Supercritical fluid; Chemistry; Supercritical fluid extraction; Extraction (chemistry); Pulp (tooth); Peroxide value; Chromatography; Particle size; Food science; Botany; Organic chemistry","score_opus":0.06127427574869376,"score_gpt":0.3260269735467537,"score_spread":0.26475269779805993,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4377193681","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":[0.99281186,0.0033446592,0.0027247712,0.000046638725,0.000009830419,0.000014185954,0.00017350946,0.000017463073,0.0008569814],"genre_scores_gemma":[0.99352056,0.0019316366,0.002946598,0.000033819404,0.000011672122,0.000015246214,0.00027215044,0.000010459042,0.0012577464],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99993336,0.000009657689,0.0000049692194,0.000012078664,0.00002968002,0.000010162354],"domain_scores_gemma":[0.9999397,0.00001363466,0.000011962796,0.0000034712868,0.000024316936,0.000006918967],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00009344316,0.00029726358,0.00022763295,0.00037403783,0.00013165311,0.00016991713,0.00009087196,0.00016854232,0.00031615948],"category_scores_gemma":[0.00011497931,0.00007758463,0.00020719013,0.00028179164,0.00013428896,0.00027678948,0.00010086769,0.00018452574,0.00010381917],"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":[0.00005701756,0.000012380827,0.0006159459,0.000070713264,0.000008282254,0.000062477186,0.000017812246,0.00008581426,0.99653924,0.00001867384,0.000014056073,0.0024975531],"study_design_scores_gemma":[0.000006240881,0.00013155949,0.009721159,0.000008590407,0.000027655115,0.0001986472,0.000055434666,0.0008327505,0.98777777,0.000041748262,0.00119054,0.000007892892],"about_ca_topic_score_codex":0.0014208353,"about_ca_topic_score_gemma":0.0024974202,"teacher_disagreement_score":0.0014208353,"about_ca_system_score_codex":0.0001320698,"about_ca_system_score_gemma":0.0001700262,"threshold_uncertainty_score":0.002825141},"labels":[],"label_agreement":null},{"id":"W4378188900","doi":"10.5539/jfr.v12n3p17","title":"Effects of Different Processing Methods on the Nutritional, Phytochemical and Functional Properties of Soya bean (Glycine max TGX 1835-10E) commonly produced in Cameroon","year":2023,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Soybean genetics and cultivation","field":"Agricultural and Biological Sciences","cited_by":2,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Soya bean; Food science; Ingredient; Phytochemical; Chemistry; Roasting; Legume; Composition (language); Antioxidant; Functional food; Lathyrus; Biology; Botany; Biochemistry","score_opus":0.15347220554803814,"score_gpt":0.34577805513020843,"score_spread":0.19230584958217029,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4378188900","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":[0.99759835,0.0016016265,0.00024980883,0.00003284933,0.000026034328,0.000029139384,0.00014187547,0.000007610312,0.00031270421],"genre_scores_gemma":[0.994518,0.0017348486,0.0021254544,0.000118080956,0.000015075464,0.00004886356,0.0003072705,0.0000175337,0.0011148906],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9997235,0.00007074579,0.000028787636,0.00006416842,0.000059020193,0.000053704225],"domain_scores_gemma":[0.9996057,0.000084876534,0.00014544617,0.000019477675,0.0000748166,0.00006962264],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00038277436,0.0008623863,0.00047348588,0.0004836994,0.000351964,0.00055640115,0.00015471749,0.00024762968,0.0009053641],"category_scores_gemma":[0.00049837295,0.00024669387,0.0004888156,0.000540053,0.00030322248,0.00038224034,0.00027522244,0.0007128304,0.00013690769],"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":[0.0037123228,0.00055162434,0.0029040577,0.00046961036,0.000105763254,0.00020613258,0.00016963233,0.00013465327,0.98668367,0.00004197682,0.000058279707,0.0049622767],"study_design_scores_gemma":[0.00010835587,0.01540827,0.20005569,0.0001614727,0.00068599236,0.00040972122,0.0007312148,0.00083046086,0.77784556,0.00010475922,0.003573405,0.00008502978],"about_ca_topic_score_codex":0.0022683502,"about_ca_topic_score_gemma":0.0051341113,"teacher_disagreement_score":0.0022683502,"about_ca_system_score_codex":0.00027968572,"about_ca_system_score_gemma":0.0002815623,"threshold_uncertainty_score":0.004510343},"labels":[],"label_agreement":null},{"id":"W4382600173","doi":"10.5539/jfr.v12n3p47","title":"Volatile Compound Profiles of Raw and Roasted Peanut Seeds of the Runner and Virginia Market-types","year":2023,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Peanut Plant Research Studies","field":"Agricultural and Biological Sciences","cited_by":4,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"Agricultural Research Service; U.S. Department of Agriculture","keywords":"Roasting; Chemistry; Flavor; Hexanal; Food science; Raw material; Solid-phase microextraction; Arachis hypogaea; Linoleic acid; Gas chromatography–mass spectrometry; Chromatography; Mass spectrometry; Organic chemistry; Botany; Biology; Fatty acid","score_opus":0.06775565186550993,"score_gpt":0.31353765258068933,"score_spread":0.24578200071517942,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4382600173","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":[0.99947816,0.000114435745,0.00011817839,0.0000022882575,0.0000013494542,0.000005441906,0.0001275614,0.000003077191,0.00014959136],"genre_scores_gemma":[0.99705863,0.0001599874,0.000715509,0.000020803513,0.0000016893381,0.000015029791,0.00079194416,0.000010933654,0.0012256084],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.999936,0.000007820676,0.0000044924027,0.000020821508,0.000015631591,0.0000152259045],"domain_scores_gemma":[0.9998834,0.000027285747,0.000028596854,0.000007310974,0.000030369629,0.000022938959],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00009630065,0.00025155157,0.00025033447,0.00037796027,0.00013327875,0.00028641327,0.0001361569,0.00016505962,0.00070795865],"category_scores_gemma":[0.00015650649,0.00011907614,0.0003383126,0.0002582801,0.0001781087,0.00020467272,0.00015493567,0.0002272942,0.00011528593],"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":[0.0008874823,0.00005452103,0.010193143,0.00004311381,0.000036966387,0.00013718237,0.00012994533,0.00005707486,0.9862228,0.000030150404,0.000017358261,0.0021902884],"study_design_scores_gemma":[0.000017728154,0.0018697701,0.69797057,0.000013268103,0.00010975119,0.00044459582,0.0006582821,0.0008820708,0.29708463,0.000029398418,0.0008893128,0.000030633022],"about_ca_topic_score_codex":0.0038446614,"about_ca_topic_score_gemma":0.009290989,"teacher_disagreement_score":0.0038446614,"about_ca_system_score_codex":0.00024493755,"about_ca_system_score_gemma":0.00012395499,"threshold_uncertainty_score":0.007644534},"labels":[],"label_agreement":null},{"id":"W4382651527","doi":"10.5539/jfr.v12n3p1","title":"Evaluation of the Mineral Composition of Chia (Salvia Hispanica L.) Seeds from Selected Areas in Kenya","year":2023,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Polysaccharides Composition and Applications","field":"Agricultural and Biological Sciences","cited_by":3,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"Fonds National de la Recherche Luxembourg","keywords":"Potassium; Sodium; Phosphorus; Magnesium; Atomic absorption spectroscopy; Calcium; Chemistry; Nutrient; Composition (language); Horticulture; Botany; Biology","score_opus":0.1136612484491037,"score_gpt":0.35037073901683363,"score_spread":0.23670949056772994,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4382651527","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":[0.9993755,0.00015240224,0.000056377696,0.0000070846686,8.2688035e-7,0.000008580122,0.00015875384,0.0000014754252,0.00023897161],"genre_scores_gemma":[0.9982628,0.0002849818,0.0006645032,0.000015032753,0.0000014325534,0.000012521489,0.00032695147,0.0000036665044,0.00042816266],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.9999213,0.00001077899,0.000008168581,0.0000217806,0.00002612117,0.000011812545],"domain_scores_gemma":[0.9997693,0.000032807824,0.00008772514,0.0000070817778,0.00007522711,0.000027940063],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00013825818,0.0002610571,0.000219958,0.0011231449,0.00064854044,0.00031155124,0.00011691956,0.0001739585,0.00057061965],"category_scores_gemma":[0.00027092153,0.00015249051,0.00013000083,0.0008956784,0.00026893732,0.00019309713,0.00015515079,0.0001425101,0.00010219416],"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":[0.0007151045,0.00018747519,0.38291562,0.00035054245,0.000106927975,0.0012837789,0.0023624515,0.00013757519,0.5973297,0.000095424766,0.00012104042,0.014394226],"study_design_scores_gemma":[0.0000044503217,0.00015233693,0.9898094,0.000009950331,0.000027877024,0.0003210458,0.0012291215,0.00012190661,0.0076128924,0.00001710347,0.0006874315,0.000006418439],"about_ca_topic_score_codex":0.017945172,"about_ca_topic_score_gemma":0.07386004,"teacher_disagreement_score":0.017945172,"about_ca_system_score_codex":0.00030396404,"about_ca_system_score_gemma":0.00039095778,"threshold_uncertainty_score":0.035681427},"labels":[],"label_agreement":null},{"id":"W4384153580","doi":"10.5539/jfr.v12n3p69","title":"Comparative Study of Antioxidant Activity between Carnosine and Its Amino Acid Constituents","year":2023,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Biochemical effects in animals","field":"Medicine","cited_by":2,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"Clemson University","keywords":"Carnosine; Histidine; Antioxidant; Alanine; Chemistry; TBARS; Imidazole; Amino acid; Biochemistry; Lipid peroxidation","score_opus":0.25680480195534705,"score_gpt":0.4823715077794372,"score_spread":0.22556670582409016,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4384153580","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":[0.98762053,0.010274123,0.0010522553,0.000048842285,0.000026412463,0.00001853906,0.00012925544,0.00001301462,0.00081706984],"genre_scores_gemma":[0.9909258,0.0028961839,0.0038342252,0.00006858941,0.000020674448,0.00002664813,0.00033317198,0.00000550589,0.001889221],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998921,0.000022848923,0.0000109687435,0.000026586933,0.000025104926,0.00002235516],"domain_scores_gemma":[0.9997398,0.00004245438,0.00005031088,0.0000133357735,0.0001022522,0.00005178248],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0002675425,0.00034609932,0.00032462645,0.00031738685,0.00017849736,0.00017195086,0.00017342751,0.00032028422,0.0008790893],"category_scores_gemma":[0.00024159647,0.00010293787,0.00022559588,0.00025554455,0.00015520243,0.0002543884,0.00013827307,0.00025284255,0.00012418059],"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":[0.0006036387,0.000048171984,0.0008503517,0.00025903908,0.00003726534,0.00006425127,0.000051862688,0.00003817789,0.9946794,0.000045853638,0.000017328703,0.0033046843],"study_design_scores_gemma":[0.000021018956,0.004868134,0.014187277,0.00003404839,0.00013165582,0.00035398814,0.00014791089,0.00033736177,0.9755769,0.00007119558,0.004254247,0.000016323032],"about_ca_topic_score_codex":0.00073516846,"about_ca_topic_score_gemma":0.0014585521,"teacher_disagreement_score":0.0008790893,"about_ca_system_score_codex":0.00014260798,"about_ca_system_score_gemma":0.0002508027,"threshold_uncertainty_score":0.0029408336},"labels":[],"label_agreement":null},{"id":"W4385187761","doi":"10.5539/jfr.v12n3p77","title":"Effect of Solanum Sessiliflorum Dunal (Maná-cubiu) Extract in Diet-induced Metabolic Syndrome in Rats","year":2023,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Phytochemicals and Medicinal Plants","field":"Medicine","cited_by":1,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"Universidade Federal do Paraná; Coordenação de Aperfeiçoamento de Pessoal de Nível Superior","keywords":"Bioelectrical impedance analysis; Medicine; Obesity; Metabolic syndrome; Insulin resistance; Body weight; Metformin; Weight loss; Hyperlipidemia; Internal medicine; Endocrinology; Diabetes mellitus; Insulin; Body mass index","score_opus":0.08092030772150414,"score_gpt":0.4257054949925007,"score_spread":0.34478518727099655,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4385187761","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":[0.9959984,0.0020276203,0.00044890653,0.00017438088,0.00007090591,0.00003512431,0.00021709542,0.000071362396,0.00095622527],"genre_scores_gemma":[0.9924331,0.0025361483,0.0012569592,0.00013339534,0.000028333901,0.00007638286,0.00037465867,0.000016390666,0.0031446991],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999181,0.000015180237,0.000009757022,0.000015701396,0.000018355322,0.000022824817],"domain_scores_gemma":[0.99979097,0.000021033196,0.00004931001,0.000015460913,0.000028256442,0.00009491275],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00016176484,0.000601448,0.0005563635,0.0008407784,0.00027569174,0.00024767476,0.00023155987,0.0003669537,0.0010867056],"category_scores_gemma":[0.00016032232,0.00021000279,0.0003636523,0.00027532293,0.00024459028,0.00023126797,0.00031566163,0.0006806945,0.00020950001],"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":[0.008329172,0.0030945695,0.0011596791,0.0003065766,0.000066083114,0.00027321526,0.000099643876,0.00016548824,0.9756092,0.00012156863,0.00017910532,0.010595697],"study_design_scores_gemma":[0.0009747958,0.037790004,0.02763344,0.000113145055,0.00037752336,0.0004895081,0.00039484067,0.0013192515,0.9249581,0.00025962744,0.0056392974,0.000050437695],"about_ca_topic_score_codex":0.0012453379,"about_ca_topic_score_gemma":0.0019116303,"teacher_disagreement_score":0.0012453379,"about_ca_system_score_codex":0.00016483488,"about_ca_system_score_gemma":0.0003857919,"threshold_uncertainty_score":0.0036354065},"labels":[],"label_agreement":null},{"id":"W4385377931","doi":"10.5539/jfr.v12n3p85","title":"Reviewer Acknowledgements for Journal of Food Research, Vol. 12 No. 3","year":2023,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Research on scale insects","field":"Agricultural and Biological Sciences","cited_by":0,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Library science; Political science; Humanities; Art","score_opus":0.33668669975735044,"score_gpt":0.4497141850277606,"score_spread":0.11302748527041018,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4385377931","genre_codex":"editorial","genre_gemma":"other","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"other","genre_consensus":null,"domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.00025409582,0.0053537753,0.0018040058,0.11456247,0.86489207,0.0005790946,0.0007223796,0.0007119256,0.011120232],"genre_scores_gemma":[0.010298473,0.014662278,0.007994488,0.1411804,0.6403827,0.002579471,0.0026800148,0.0032469078,0.17697535],"study_design_codex":"not_applicable","study_design_gemma":"not_applicable","domain_scores_codex":[0.9527695,0.0093661295,0.006527395,0.0035770533,0.025709556,0.0020503486],"domain_scores_gemma":[0.37028664,0.025537144,0.013282061,0.008890122,0.56162935,0.020374672],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.035019893,0.0022858405,0.0030175017,0.008639958,0.0049562845,0.011310128,0.0041827303,0.006322007,0.111706264],"category_scores_gemma":[0.2914352,0.0009641029,0.0026467585,0.004385723,0.0021462047,0.0058143535,0.0039897324,0.007018788,0.076390795],"study_design_candidate":"not_applicable","study_design_consensus":"not_applicable","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000027289587,0.000006434882,0.00011194536,0.00022748666,0.000007112488,0.00004501687,0.00008735109,0.0000069568505,0.00006244832,0.0002918428,0.9896836,0.009442468],"study_design_scores_gemma":[0.00001773751,0.000019815741,0.00037836775,0.0006444669,0.000018608422,0.00027084016,0.0002861226,0.00005495398,0.000103340644,0.0006582508,0.9975178,0.000029631967],"about_ca_topic_score_codex":0.0018954545,"about_ca_topic_score_gemma":0.0042029703,"teacher_disagreement_score":0.111706264,"about_ca_system_score_codex":0.0051765884,"about_ca_system_score_gemma":0.015292052,"threshold_uncertainty_score":0.37369466},"labels":[],"label_agreement":null},{"id":"W4386449303","doi":"10.5539/jfr.v12n4p1","title":"Evaluation of the Hygienic and Microbiological Quality of Dried and Smoked Fish Sold in the Various Markets of the City of Abeche (Chad)","year":2023,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Animal Diversity and Health Studies","field":"Agricultural and Biological Sciences","cited_by":1,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Fish <Actinopterygii>; Dried fish; Smoked fish; Food science; Biology; Toxicology; Veterinary medicine; Medicine; Fishery","score_opus":0.4571434158916821,"score_gpt":0.4261716191194258,"score_spread":0.03097179677225631,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4386449303","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":[0.9994647,0.000049415776,0.00003624432,0.000014629108,0.0000017007592,0.000009294729,0.000101402424,8.3363e-7,0.0003217965],"genre_scores_gemma":[0.99784863,0.000144969,0.00032675033,0.00002217702,0.0000033617184,0.000009763162,0.00022611264,0.0000013540822,0.0014168693],"study_design_codex":"observational","study_design_gemma":"observational","domain_scores_codex":[0.99971,0.00004322805,0.000026233345,0.000043719716,0.00012912443,0.000047705926],"domain_scores_gemma":[0.99952376,0.00005450467,0.00016160602,0.000017660195,0.00016616813,0.000076328906],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0003346746,0.00025664552,0.00021959003,0.0008783729,0.0006244664,0.0005096797,0.00017827844,0.0003033448,0.002049849],"category_scores_gemma":[0.00061449833,0.00018625417,0.00015404078,0.00066808925,0.00034945892,0.00020449617,0.0003808409,0.00023718347,0.0003075964],"study_design_candidate":"observational","study_design_consensus":"observational","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00009023802,0.00013721222,0.97719395,0.000062071755,0.000019682362,0.00056788116,0.0019080857,0.000030053432,0.014826484,0.000033176457,0.00011010443,0.0050210417],"study_design_scores_gemma":[0.0000017186705,0.00034875597,0.9937452,0.000011242788,0.000009042349,0.00034273186,0.0038335419,0.000051147657,0.001291405,0.00001259572,0.00034622813,0.000006323906],"about_ca_topic_score_codex":0.008971936,"about_ca_topic_score_gemma":0.02915247,"teacher_disagreement_score":0.008971936,"about_ca_system_score_codex":0.00032485556,"about_ca_system_score_gemma":0.00036921777,"threshold_uncertainty_score":0.017839432},"labels":[],"label_agreement":null},{"id":"W4386727532","doi":"10.5539/jfr.v12n4p11","title":"Effect of Pinto Bean Starch Fortification on Bread Texture and Expected Glycemic Index","year":2023,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Food composition and properties","field":"Nursing","cited_by":0,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Chewiness; Starch; Food science; Glycemic index; Glycemic; Pinto bean; Chemistry; Fortification; Amylose; Resistant starch; Hydrolysis; Phaseolus; Biochemistry; Agronomy; Biology; Biotechnology","score_opus":0.0669313328949333,"score_gpt":0.3902640517382007,"score_spread":0.3233327188432674,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4386727532","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":[0.998868,0.00039491634,0.0002449004,0.000026277323,0.00001443054,0.000022016373,0.0000695357,0.000017653574,0.00034238232],"genre_scores_gemma":[0.9975326,0.00026510324,0.00095649424,0.000049034963,0.0000044040944,0.000015543152,0.00010227554,0.00001358347,0.0010608291],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998758,0.000026919552,0.000014879537,0.000030268196,0.00002471026,0.00002738823],"domain_scores_gemma":[0.999757,0.00005802726,0.00006384746,0.000020734544,0.000031545565,0.000068806505],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0001400799,0.00039073644,0.00030522494,0.00018412765,0.00010138572,0.00041565602,0.00018862182,0.0002922049,0.0012698984],"category_scores_gemma":[0.00040048413,0.00018603995,0.00021627684,0.00016783348,0.00022929847,0.00022670464,0.00023592608,0.0004955685,0.00014018947],"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":[0.0027225963,0.00023430338,0.00036885362,0.000092774404,0.000023966913,0.000060579274,0.000036709844,0.00007318511,0.9938314,0.000023116094,0.000019437859,0.002513042],"study_design_scores_gemma":[0.00007522105,0.006338039,0.014300308,0.000020606969,0.00006915005,0.00010482133,0.00008075044,0.00043487005,0.97735834,0.000025507827,0.0011773477,0.000014881933],"about_ca_topic_score_codex":0.0012995995,"about_ca_topic_score_gemma":0.0017543897,"teacher_disagreement_score":0.0012995995,"about_ca_system_score_codex":0.00017087717,"about_ca_system_score_gemma":0.00016148697,"threshold_uncertainty_score":0.0042482615},"labels":[],"label_agreement":null},{"id":"W4387024010","doi":"10.5539/jfr.v12n4p18","title":"Aroma Comparison between Plant-based Hamburgers and Traditional Beef Hamburgers","year":2023,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Olfactory and Sensory Function Studies","field":"Neuroscience","cited_by":0,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"Eastern Kentucky University","keywords":"Aroma; Olfactometry; Flavor; Maillard reaction; Chemistry; Food science; Odor; Organic chemistry","score_opus":0.6507715919318563,"score_gpt":0.40444915873908716,"score_spread":0.24632243319276914,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4387024010","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":[0.9991215,0.0003056419,0.00020599294,0.000012009497,0.0000061727815,0.0000062541867,0.00006352436,0.0000019577672,0.0002769507],"genre_scores_gemma":[0.9977441,0.00033864344,0.0010016585,0.000045936653,0.000008910392,0.0000059436215,0.00013545046,0.0000029891537,0.0007165528],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.9999138,0.000018979994,0.000005620742,0.000024804678,0.000023088838,0.000013650491],"domain_scores_gemma":[0.99986136,0.000032544805,0.000041030733,0.000011187148,0.000028453242,0.000025441577],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0002714019,0.00019336134,0.00015463254,0.00034767692,0.00013649826,0.00031954033,0.00008595646,0.00018518514,0.0014867301],"category_scores_gemma":[0.0002933885,0.00008824728,0.00022292357,0.00022215207,0.00021789152,0.00028037664,0.00017746673,0.0002300544,0.00012816672],"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":[0.004507441,0.00024160436,0.07322759,0.00048853946,0.00026319688,0.00043994832,0.00074146397,0.00013814613,0.8947185,0.00018400514,0.00014605242,0.024903433],"study_design_scores_gemma":[0.000022251263,0.003446881,0.9087721,0.000034658686,0.00016106025,0.00076934334,0.0014325685,0.00047135522,0.08291852,0.000091917565,0.0018560884,0.000023126337],"about_ca_topic_score_codex":0.0007982791,"about_ca_topic_score_gemma":0.001899361,"teacher_disagreement_score":0.0014867301,"about_ca_system_score_codex":0.00014949105,"about_ca_system_score_gemma":0.000060234266,"threshold_uncertainty_score":0.0049735904},"labels":[],"label_agreement":null},{"id":"W4387035034","doi":"10.5539/jfr.v12n4p31","title":"Effect of Stinging Nettle Leaf Flour Substitution on the Quality Characteristics of Fermented Corn Complementary Foods","year":2023,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Phytase and its Applications","field":"Agricultural and Biological Sciences","cited_by":3,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Food science; Fermentation; Carotenoid; Vitamin C; Chemistry; Vitamin; Antioxidant; Nutrient; Biology; Biochemistry","score_opus":0.19988741240435273,"score_gpt":0.41912478484701715,"score_spread":0.21923737244266442,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4387035034","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":[0.99961936,0.0001780906,0.000040633746,0.000006989906,0.0000052802898,0.000006119585,0.000024531788,0.0000023606608,0.00011671996],"genre_scores_gemma":[0.99891686,0.00019834594,0.00031432923,0.000025030475,0.000003180866,0.0000074326085,0.00007051607,0.000003984749,0.00046023514],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998791,0.000032498734,0.000010365191,0.00002506259,0.000025427038,0.000027485528],"domain_scores_gemma":[0.99981314,0.00003296703,0.000046104844,0.00000843282,0.00002990647,0.0000694382],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00017093537,0.0003019929,0.00024830064,0.00016395455,0.0001131626,0.00031528476,0.00017106907,0.0002179709,0.0009115348],"category_scores_gemma":[0.0002827384,0.0001416821,0.00024520344,0.00015682646,0.00015913694,0.00026965802,0.00018328005,0.00038385286,0.00007838764],"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":[0.014803168,0.0023520861,0.0023967142,0.00016845122,0.00009749554,0.00015246483,0.00009981443,0.00014766847,0.96937335,0.000043446504,0.000044239867,0.010321128],"study_design_scores_gemma":[0.00045786335,0.066300794,0.09647971,0.00006674213,0.00041013298,0.0002801319,0.0003641391,0.0017057052,0.8314261,0.00006116459,0.0024043622,0.00004314492],"about_ca_topic_score_codex":0.0010693423,"about_ca_topic_score_gemma":0.0016929721,"teacher_disagreement_score":0.0010693423,"about_ca_system_score_codex":0.0001835828,"about_ca_system_score_gemma":0.00012848058,"threshold_uncertainty_score":0.0030493736},"labels":[],"label_agreement":null},{"id":"W4387159914","doi":"10.5539/jfr.v12n4p45","title":"Preservation of Chayote (Sechium Edule L) Using Different Drying Methods","year":2023,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Magnetic and Electromagnetic Effects","field":"Biochemistry, Genetics and Molecular Biology","cited_by":3,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Sugar; Food science; Dehydration; Chemistry; Shelf life; Osmotic dehydration; Horticulture; Sucrose; Biology; Biochemistry","score_opus":0.13560722639467057,"score_gpt":0.4737969515824887,"score_spread":0.3381897251878181,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4387159914","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":[0.9968562,0.0014743062,0.00089010625,0.000031111136,0.000008979066,0.00001410785,0.00015647414,0.000019621659,0.00054902065],"genre_scores_gemma":[0.99190897,0.0010440971,0.0035393832,0.00007740303,0.000008322331,0.00003674801,0.0007623648,0.00001941551,0.0026032499],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999503,0.000006497129,0.000006093967,0.00001622611,0.000012080734,0.000008812548],"domain_scores_gemma":[0.9999,0.000013560077,0.000036678888,0.000009333375,0.000021491536,0.000018962524],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00011424727,0.00034461526,0.00016428537,0.00024832052,0.00015907912,0.00028265457,0.00013455325,0.00020299623,0.00081714836],"category_scores_gemma":[0.000112989,0.000102889484,0.00019112109,0.0002052698,0.00011952163,0.00030339687,0.0002478477,0.00031100874,0.00019991052],"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":[0.00006821832,0.000016136853,0.0009802723,0.000055624354,0.000004766825,0.000033419918,0.000021211392,0.000016110622,0.99691296,0.000010474287,0.000010089195,0.0018706783],"study_design_scores_gemma":[0.000017381313,0.0016187654,0.15123683,0.000048119757,0.00007305353,0.0005226358,0.00023189276,0.0003348798,0.842236,0.00003829416,0.0036204648,0.000021664137],"about_ca_topic_score_codex":0.0005882142,"about_ca_topic_score_gemma":0.001985956,"teacher_disagreement_score":0.00081714836,"about_ca_system_score_codex":0.00012514429,"about_ca_system_score_gemma":0.00009523611,"threshold_uncertainty_score":0.0027336478},"labels":[],"label_agreement":null},{"id":"W4387898251","doi":"10.5539/jfr.v12n4p61","title":"Detection of Authentication of Meat Products by Low Cost Closed-tube Molecular Methods","year":2023,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Identification and Quantification in Food","field":"Biochemistry, Genetics and Molecular Biology","cited_by":1,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"Erasmus+; European Commission","keywords":"Authentication (law); Loop-mediated isothermal amplification; Computer science; Biochemical engineering; Risk analysis (engineering); Traceability; Quality (philosophy); Food safety; Reliability (semiconductor); Nanotechnology; Biotechnology; Computer security; Business; Materials science; Engineering; Medicine; Biology; DNA; Pathology","score_opus":0.08917315242444503,"score_gpt":0.4355310611054362,"score_spread":0.3463579086809912,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4387898251","genre_codex":"review","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":[0.09025608,0.52455,0.34804973,0.0015925518,0.0021421362,0.0008960924,0.0013637441,0.0016152814,0.029534392],"genre_scores_gemma":[0.35564455,0.29695585,0.30638397,0.001812553,0.0008202528,0.0012874241,0.0026249753,0.0002002579,0.034270238],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99760026,0.00047343672,0.00012090455,0.00044620608,0.0012392887,0.00011981925],"domain_scores_gemma":[0.99898523,0.00031739412,0.00026186003,0.000060047038,0.00033747108,0.000037898684],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0012050363,0.0011769123,0.0008049426,0.0019368678,0.0002293656,0.0009792681,0.0014177746,0.0017324713,0.0018914739],"category_scores_gemma":[0.0017055164,0.00057391985,0.00082132133,0.00078814646,0.0006280904,0.0013101371,0.0007302243,0.0011143527,0.002455428],"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":[0.000183935,0.00014284928,0.0011336787,0.006189953,0.0001056266,0.00059788435,0.00018720787,0.0006006449,0.8261202,0.002664539,0.0038184924,0.15825495],"study_design_scores_gemma":[0.000020061381,0.0010800653,0.004116541,0.0007189401,0.00018093544,0.0033556852,0.00020273551,0.003495912,0.84985566,0.0011533804,0.13566463,0.00015550676],"about_ca_topic_score_codex":0.00039219784,"about_ca_topic_score_gemma":0.00062055,"teacher_disagreement_score":0.0019368678,"about_ca_system_score_codex":0.00043443334,"about_ca_system_score_gemma":0.00041314162,"threshold_uncertainty_score":0.0063729286},"labels":[],"label_agreement":null},{"id":"W4388158563","doi":"10.5539/jfr.v12n4p75","title":"Reviewer Acknowledgements for Journal of Food Research, Vol. 12 No. 4","year":2023,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Soybean genetics and cultivation","field":"Agricultural and Biological Sciences","cited_by":0,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Library science; China; Political science; Agriculture; Food studies; State (computer science); Management; Geography; Law; Economics","score_opus":0.2628177992872545,"score_gpt":0.40829560868919584,"score_spread":0.14547780940194133,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4388158563","genre_codex":"editorial","genre_gemma":"other","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"other","genre_consensus":null,"domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.00028249764,0.0037175603,0.0018517287,0.12775959,0.85599035,0.00050615985,0.0007191334,0.0006330396,0.008539975],"genre_scores_gemma":[0.012381798,0.010812957,0.009686032,0.13240306,0.64307797,0.0024691164,0.0026296016,0.0030624177,0.18347709],"study_design_codex":"not_applicable","study_design_gemma":"not_applicable","domain_scores_codex":[0.9584293,0.008385774,0.00615064,0.0030217892,0.022292743,0.0017198959],"domain_scores_gemma":[0.3211207,0.023792475,0.012533274,0.008299643,0.615285,0.018968984],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.036576614,0.0020213933,0.0027481578,0.007575,0.004569739,0.009240772,0.0037090904,0.00563955,0.098401785],"category_scores_gemma":[0.29090214,0.00091497716,0.0023069463,0.003687066,0.0018093607,0.005037724,0.0034403086,0.006524106,0.06186933],"study_design_candidate":"not_applicable","study_design_consensus":"not_applicable","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000029132654,0.000006480672,0.0001460508,0.00018400731,0.0000070329584,0.000046602356,0.000082564606,0.000007516578,0.000074260286,0.00027244567,0.9905855,0.008558352],"study_design_scores_gemma":[0.000022384505,0.000020846295,0.0005716479,0.0005480174,0.000020768508,0.00029734327,0.00031704502,0.00007960063,0.000121848374,0.0006885021,0.99727565,0.00003636879],"about_ca_topic_score_codex":0.0021031008,"about_ca_topic_score_gemma":0.004854148,"teacher_disagreement_score":0.098401785,"about_ca_system_score_codex":0.0048828935,"about_ca_system_score_gemma":0.014836554,"threshold_uncertainty_score":0.32918674},"labels":[],"label_agreement":null},{"id":"W4388441347","doi":"10.5539/jfr.v13n1p1","title":"Cross Contamination during Simulated Food Pantry Handling of Apples, Oranges and Potatoes","year":2023,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Food Safety and Hygiene","field":"Agricultural and Biological Sciences","cited_by":1,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"Clemson University","keywords":"Food poisoning; Inoculation; Orange (colour); Food science; Food safety; Sanitation; Contaminated food; Hygiene; Biology; Medicine; Environmental science; Horticulture; Environmental engineering; Microbiology","score_opus":0.09243772264413716,"score_gpt":0.34167521848603677,"score_spread":0.2492374958418996,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4388441347","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":[0.99871993,0.00006579546,0.00055821,0.000017821983,0.000011202483,0.00007173805,0.000110006375,0.000017413471,0.0004279196],"genre_scores_gemma":[0.9955947,0.00017272853,0.0025019043,0.0000876027,0.000006380448,0.00009392789,0.00029291914,0.000015438292,0.0012343916],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9990145,0.0002751982,0.000050137583,0.00022410913,0.0002806742,0.00015528678],"domain_scores_gemma":[0.99877065,0.00051729596,0.0001823571,0.00011931257,0.00027443972,0.00013586192],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00053237873,0.00047661513,0.00057986204,0.00023679911,0.00032968816,0.00056162244,0.00046748086,0.00075991853,0.0019059405],"category_scores_gemma":[0.0017512869,0.00036732366,0.00045812465,0.00024992856,0.00029444016,0.00029430684,0.00088357995,0.0005506108,0.00043207075],"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":[0.014951999,0.0045421547,0.07630866,0.0007599151,0.00016384687,0.0030099272,0.0030959125,0.01011849,0.8658623,0.00021695069,0.0010185468,0.019951371],"study_design_scores_gemma":[0.000230759,0.08457977,0.24847303,0.00019552276,0.0002692626,0.0017913189,0.0033000938,0.038170677,0.6187615,0.00041802158,0.0036689572,0.00014123676],"about_ca_topic_score_codex":0.0029065455,"about_ca_topic_score_gemma":0.003871621,"teacher_disagreement_score":0.0029065455,"about_ca_system_score_codex":0.00040534767,"about_ca_system_score_gemma":0.00049646286,"threshold_uncertainty_score":0.006376028},"labels":[],"label_agreement":null},{"id":"W4389004809","doi":"10.5539/jfr.v13n1p10","title":"Proximate Composition and Nutritional Potential of Saba Senegalensis Fruit from Three Climatic Regions in Burkina Faso","year":2023,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"African Botany and Ecology Studies","field":"Agricultural and Biological Sciences","cited_by":5,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Nutrient; Titratable acid; Biology; Animal science; Composition (language); Pulp (tooth); Veterinary medicine; Food science; Ecology; Medicine","score_opus":0.08743054746410005,"score_gpt":0.3092891002281629,"score_spread":0.22185855276406286,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4389004809","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":[0.9992262,0.00027367528,0.000036833553,0.000008717212,7.265892e-7,0.0000037882255,0.00008810573,9.135241e-7,0.00036103526],"genre_scores_gemma":[0.9990727,0.00021208818,0.00019419903,0.000012838728,0.0000010607124,0.00000448552,0.00013415722,7.5047825e-7,0.0003676965],"study_design_codex":"observational","study_design_gemma":"observational","domain_scores_codex":[0.9999465,0.000009911163,0.00000704788,0.000015637464,0.000010135928,0.0000108382965],"domain_scores_gemma":[0.99992,0.000013548662,0.00002311749,0.00000335808,0.000026429547,0.000013488018],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0001461293,0.00033965474,0.0002222099,0.0009054263,0.00094519433,0.00053000107,0.00009255475,0.00016246384,0.0009942789],"category_scores_gemma":[0.0001721904,0.00013660971,0.000115129944,0.000785175,0.00025470488,0.00031226047,0.0002352486,0.00014749293,0.000103485974],"study_design_candidate":"observational","study_design_consensus":"observational","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00091019913,0.00019896042,0.69219846,0.00043723502,0.00014455008,0.001909134,0.0073901378,0.00032233662,0.2572531,0.00024854357,0.000115616465,0.038871687],"study_design_scores_gemma":[0.000007996591,0.00014869077,0.98852485,0.000032675023,0.000040399475,0.0004533137,0.004346685,0.00012185969,0.004483348,0.00006937181,0.0017595857,0.000011265317],"about_ca_topic_score_codex":0.01587777,"about_ca_topic_score_gemma":0.062216524,"teacher_disagreement_score":0.01587777,"about_ca_system_score_codex":0.00035602483,"about_ca_system_score_gemma":0.00023904968,"threshold_uncertainty_score":0.031570733},"labels":[],"label_agreement":null},{"id":"W4389805059","doi":"10.5539/jfr.v13n1p26","title":"Microencapsulation of Essential Oil from Campomanesia adamantium Residue with Antioxidant Capacity Retention","year":2023,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Microencapsulation and Drying Processes","field":"Agricultural and Biological Sciences","cited_by":4,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"Erasmus+; Fundação de Apoio ao Desenvolvimento do Ensino, Ciência e Tecnologia do Estado de Mato Grosso do Sul; Conselho Nacional de Desenvolvimento Científico e Tecnológico","keywords":"Coacervate; Chemistry; Gelatin; Gum arabic; Essential oil; Chromatography; Limonene; Antioxidant; Residue (chemistry); Food science; Organic chemistry","score_opus":0.09189671808042321,"score_gpt":0.2972607067226188,"score_spread":0.20536398864219557,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4389805059","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":[0.9947568,0.0009349006,0.0036443553,0.000022879334,0.000024108951,0.00002486837,0.00006874259,0.000044187796,0.00047922903],"genre_scores_gemma":[0.9908919,0.00072671316,0.0066307024,0.000015926142,0.000010532803,0.000033104727,0.000098028926,0.000018319657,0.0015748293],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999232,0.000007106163,0.00000781467,0.00002290754,0.000021086516,0.000017777467],"domain_scores_gemma":[0.9999206,0.000012088294,0.000027627742,0.000008378629,0.000013863435,0.000017412838],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00010785573,0.00037778736,0.0002262339,0.00018457572,0.00007625212,0.00015602892,0.00014948606,0.00018961831,0.0004035945],"category_scores_gemma":[0.00012411548,0.000117952266,0.00027158618,0.00013309447,0.00014115794,0.00021135087,0.00021887891,0.00030350333,0.00011166789],"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":[0.000027655475,0.0000078529765,0.00002486287,0.000020377016,0.0000023412917,0.000015662117,0.0000043519804,0.000045010278,0.9990237,0.0000132657115,0.000004069069,0.00081092643],"study_design_scores_gemma":[0.0000038679736,0.00022026717,0.0004854306,0.0000026893174,0.000011012425,0.000043151376,0.0000038356848,0.0003820072,0.99838424,0.000006735446,0.00045425104,0.000002453537],"about_ca_topic_score_codex":0.00042663064,"about_ca_topic_score_gemma":0.00065121235,"teacher_disagreement_score":0.00042663064,"about_ca_system_score_codex":0.00019738817,"about_ca_system_score_gemma":0.00014357742,"threshold_uncertainty_score":0.0014321208},"labels":[],"label_agreement":null},{"id":"W4389869339","doi":"10.5539/jfr.v13n1p43","title":"Effects of Viscozyme L on the Yield of Oil Obtained from Fresh Avocado Fruit Pulp (Persea americana Mill.) by Three-Phase Partitioning Extraction Method","year":2023,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Plant biochemistry and biosynthesis","field":"Biochemistry, Genetics and Molecular Biology","cited_by":1,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Pulp (tooth); Linoleic acid; Persea; Chemistry; Palmitoleic acid; Oleic acid; Palmitic acid; Extraction (chemistry); Chromatography; Acid value; Yield (engineering); Food science; Fatty acid; Botany; Biology; Biochemistry; Materials science","score_opus":0.05515268178492451,"score_gpt":0.3682058837957067,"score_spread":0.3130532020107822,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4389869339","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":[0.99378765,0.0029097563,0.002278479,0.00008522051,0.000024344798,0.000027566311,0.00015795504,0.000042869426,0.00068630476],"genre_scores_gemma":[0.98941284,0.002127475,0.005611173,0.000101072605,0.000012086998,0.000045635352,0.00044435362,0.000046731508,0.0021986812],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998148,0.000040636805,0.000027156417,0.00004382019,0.00004292266,0.00003062835],"domain_scores_gemma":[0.99983287,0.00005080303,0.00005347734,0.000009726982,0.00002809045,0.00002489559],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00019579414,0.0006302734,0.00037631346,0.00031445714,0.00010861369,0.00033134242,0.0001617559,0.0002370546,0.00047450612],"category_scores_gemma":[0.00038034187,0.000179439,0.00037776737,0.00038189194,0.00017741647,0.00035021783,0.00028023394,0.00047548386,0.00020167818],"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":[0.00022035389,0.000045562447,0.0001766419,0.0000671283,0.000010929139,0.00003841283,0.000025478688,0.00006374701,0.9971916,0.000009866566,0.000013911329,0.0021363245],"study_design_scores_gemma":[0.000012927145,0.00062458916,0.0032000642,0.000014269023,0.000040742856,0.000065020715,0.000033239496,0.00034271154,0.9949067,0.000010696793,0.00073983317,0.000009008109],"about_ca_topic_score_codex":0.0008192362,"about_ca_topic_score_gemma":0.0016874967,"teacher_disagreement_score":0.0008192362,"about_ca_system_score_codex":0.00013456904,"about_ca_system_score_gemma":0.00017130803,"threshold_uncertainty_score":0.0016289949},"labels":[],"label_agreement":null},{"id":"W4392772393","doi":"10.5539/jfr.v13n1p61","title":"Reviewer Acknowledgements for Journal of Food Research, Vol. 13 No. 1","year":2024,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Polyamine Metabolism and Applications","field":"Biochemistry, Genetics and Molecular Biology","cited_by":0,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Library science; Computer science","score_opus":0.10342017007945277,"score_gpt":0.4374227632253827,"score_spread":0.33400259314592995,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4392772393","genre_codex":"editorial","genre_gemma":"other","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"other","genre_consensus":null,"domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.000217686,0.0042798575,0.0014992154,0.11020296,0.875793,0.00045545376,0.0005466916,0.00051366445,0.006491525],"genre_scores_gemma":[0.008732638,0.012550923,0.0070979535,0.12531044,0.7192109,0.0022306016,0.002173222,0.0025173405,0.12017591],"study_design_codex":"not_applicable","study_design_gemma":"not_applicable","domain_scores_codex":[0.94700456,0.010667759,0.0077056913,0.00396833,0.02845549,0.0021982654],"domain_scores_gemma":[0.29906437,0.0261498,0.013791615,0.008482652,0.63170874,0.020802839],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.040282402,0.002436946,0.0033019702,0.008851759,0.004903581,0.0112330355,0.0044402927,0.0067937854,0.082694374],"category_scores_gemma":[0.32190827,0.0010469541,0.0026779377,0.0044349376,0.0021905224,0.005974975,0.004026624,0.0072251763,0.056272294],"study_design_candidate":"not_applicable","study_design_consensus":"not_applicable","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00003029211,0.0000076069323,0.00013512922,0.00025674465,0.000008631538,0.00005553112,0.000093649585,0.000009341217,0.0000713991,0.0002958697,0.9899192,0.009116531],"study_design_scores_gemma":[0.00002207821,0.00002301922,0.00048201656,0.0007012711,0.000023241751,0.00033253606,0.00029606622,0.00007576675,0.00012121945,0.0007205083,0.9971642,0.000038051654],"about_ca_topic_score_codex":0.0019551069,"about_ca_topic_score_gemma":0.0042566257,"teacher_disagreement_score":0.082694374,"about_ca_system_score_codex":0.005537457,"about_ca_system_score_gemma":0.015862154,"threshold_uncertainty_score":0.27664024},"labels":[],"label_agreement":null},{"id":"W4392784476","doi":"10.5539/jfr.v13n1p53","title":"Physicochemical Properties of Oil of Polygala multiflora Poir. Grown in Burkina Faso","year":2024,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Ginkgo biloba and Cashew Applications","field":"Medicine","cited_by":1,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Chemistry; Traditional medicine; Medicine","score_opus":0.08816585412231624,"score_gpt":0.37977289943976367,"score_spread":0.2916070453174474,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4392784476","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":[0.998789,0.0005532083,0.00012348284,0.000013557441,0.0000020514797,0.0000038011744,0.000115570416,0.000002994508,0.0003963471],"genre_scores_gemma":[0.9983841,0.00033717958,0.00033201007,0.000013670719,0.0000010466495,0.000004507613,0.00017870315,0.0000025171064,0.0007462935],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99995494,0.0000064013425,0.0000042002653,0.000013939824,0.000011511522,0.000009033815],"domain_scores_gemma":[0.999943,0.000011021174,0.000015320527,0.0000019533766,0.000019115663,0.000009559714],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00009725775,0.00022875387,0.0001771896,0.00048420683,0.0004406365,0.00032778704,0.00007933442,0.0001369833,0.00034219524],"category_scores_gemma":[0.00011561653,0.00008831235,0.00011082995,0.0003942829,0.000113360984,0.000239134,0.00014360152,0.00016289135,0.00009622786],"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":[0.00020712898,0.00006890029,0.021833004,0.00009745155,0.000017695025,0.00031799977,0.00035039173,0.00013369707,0.9710405,0.00005039113,0.000026458958,0.0058564493],"study_design_scores_gemma":[0.000015524924,0.00086365215,0.7911489,0.000055736353,0.0001301352,0.0010022307,0.0025018256,0.0013283059,0.198006,0.00012465713,0.0047825924,0.00004041968],"about_ca_topic_score_codex":0.013530354,"about_ca_topic_score_gemma":0.025565611,"teacher_disagreement_score":0.013530354,"about_ca_system_score_codex":0.00027088873,"about_ca_system_score_gemma":0.00020066714,"threshold_uncertainty_score":0.026903152},"labels":[],"label_agreement":null},{"id":"W4395090056","doi":"10.5539/jfr.v13n2p1","title":"Aflatoxins in Tapioca Gum Marketed in Manaus-AM-Brazil","year":2024,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Agricultural and Food Sciences","field":"Agricultural and Biological Sciences","cited_by":1,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"Fundação de Amparo à Pesquisa do Estado do Amazonas; Coordenação de Aperfeiçoamento de Pessoal de Nível Superior","keywords":"Aflatoxin; Food science; Mathematics; Biology","score_opus":0.07931465377746982,"score_gpt":0.34239513734253024,"score_spread":0.2630804835650604,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4395090056","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":[0.99847525,0.00032577344,0.0000788368,0.000026785165,0.0000021218927,0.000015971942,0.00014583195,0.0000059162344,0.0009234733],"genre_scores_gemma":[0.9989931,0.00022693117,0.00024995135,0.00002054073,0.0000033563017,0.000007311545,0.0000961415,0.0000027380875,0.00039999787],"study_design_codex":"observational","study_design_gemma":"observational","domain_scores_codex":[0.99959713,0.00006132129,0.000019488509,0.00008310265,0.00017243376,0.000066457265],"domain_scores_gemma":[0.99945,0.000108795,0.00022572104,0.00003621943,0.00013408791,0.00004514378],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0003636204,0.0003367322,0.00020475489,0.0014592939,0.0005034625,0.00070195197,0.00020057896,0.0003736417,0.0022445996],"category_scores_gemma":[0.000815652,0.00016439945,0.00021243619,0.0012541697,0.0005914109,0.0002788252,0.0003236771,0.00017759876,0.00023859061],"study_design_candidate":"observational","study_design_consensus":"observational","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0005853647,0.00025544647,0.75201946,0.0004331646,0.00009999093,0.00310345,0.00964468,0.00013021789,0.18378073,0.00040116222,0.00037357592,0.04917273],"study_design_scores_gemma":[0.0000066458856,0.0006799285,0.9763415,0.000065471606,0.000061086226,0.0019348814,0.004848313,0.00024902425,0.010312358,0.000113922055,0.0053698085,0.000017101993],"about_ca_topic_score_codex":0.013793224,"about_ca_topic_score_gemma":0.026889255,"teacher_disagreement_score":0.013793224,"about_ca_system_score_codex":0.00055440323,"about_ca_system_score_gemma":0.00041105482,"threshold_uncertainty_score":0.027425885},"labels":[],"label_agreement":null},{"id":"W4399655192","doi":"10.5539/jfr.v13n2p8","title":"Recovery of Microorganisms from Various Locations in Apartments Occupied by College Students","year":2024,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Food Safety and Hygiene","field":"Agricultural and Biological Sciences","cited_by":1,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Toilet; Contamination; Microorganism; Environmental science; Mold; Sink (geography); Toxicology; Geography; Environmental engineering; Biology; Ecology; Cartography; Bacteria","score_opus":0.05228562325500632,"score_gpt":0.33646712898424985,"score_spread":0.28418150572924356,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4399655192","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":[0.999408,0.00006892662,0.00008896957,0.00001064843,0.0000025637398,0.000008315108,0.00015362391,0.000003662839,0.00025533064],"genre_scores_gemma":[0.9988122,0.00009306533,0.00032980368,0.000013203085,0.0000029486148,0.000008222497,0.00019868315,0.0000021182914,0.0005396924],"study_design_codex":"observational","study_design_gemma":"observational","domain_scores_codex":[0.99970883,0.00003571894,0.000032225948,0.00007232406,0.00008166001,0.00006924225],"domain_scores_gemma":[0.9994942,0.000058111014,0.00021172994,0.000028529945,0.00010788756,0.00009954359],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0001581526,0.00034173392,0.00020440262,0.0005428709,0.00047880335,0.00047454724,0.00024473164,0.00024537908,0.0022935912],"category_scores_gemma":[0.0007355094,0.00017441025,0.00019274432,0.0005542461,0.00026287965,0.0002203856,0.0006264565,0.00027840683,0.00042817008],"study_design_candidate":"observational","study_design_consensus":"observational","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000259414,0.0001331742,0.9552187,0.000113384594,0.000031803516,0.0003622538,0.0014114381,0.00006600854,0.02966687,0.000014017367,0.0001354299,0.012587595],"study_design_scores_gemma":[0.0000026207904,0.000321673,0.98943895,0.000023028617,0.000022966899,0.00034275418,0.002382546,0.0000724811,0.007108337,0.000012899724,0.00026602804,0.0000057967436],"about_ca_topic_score_codex":0.0048016086,"about_ca_topic_score_gemma":0.0066710548,"teacher_disagreement_score":0.0048016086,"about_ca_system_score_codex":0.00018455478,"about_ca_system_score_gemma":0.00030349728,"threshold_uncertainty_score":0.009547293},"labels":[],"label_agreement":null},{"id":"W4400263964","doi":"10.5539/jfr.v13n2p19","title":"Impact of Hulling and Heat Treatment on the Physicochemical Properties, Bioactivity and Bioavailability of Iron and Zinc of the G196 Soybean Variety Produced in Burkina Faso","year":2024,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Phytase and its Applications","field":"Agricultural and Biological Sciences","cited_by":0,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Steaming; Roasting; Bioavailability; Chemistry; Food science; Zinc; Phytic acid; Water content; Significant difference; Moisture; Animal science; Mathematics; Biology","score_opus":0.0988669082079379,"score_gpt":0.3296116751217722,"score_spread":0.23074476691383428,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4400263964","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":[0.9992455,0.00021245469,0.00016184233,0.000011464836,0.0000025850616,0.0000071482777,0.000086057975,0.00000344399,0.00026942932],"genre_scores_gemma":[0.99736494,0.00029259548,0.001010621,0.000019709072,0.0000015307011,0.0000080696955,0.00019978812,0.000008198893,0.0010944987],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99986064,0.000024713798,0.000011326936,0.000042068867,0.00003473736,0.000026567239],"domain_scores_gemma":[0.9998671,0.000026623971,0.00004688821,0.000008406704,0.000025930678,0.000024984993],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00025101562,0.00032645662,0.00028512158,0.00031168494,0.0003404313,0.00045437654,0.0001045713,0.00017530925,0.0006110874],"category_scores_gemma":[0.00021116796,0.00013381727,0.00021457388,0.00032953103,0.0002211729,0.00019625766,0.00021456221,0.0002780861,0.00013874417],"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":[0.00035466664,0.00006110778,0.0053004976,0.00008312868,0.000011855573,0.00017874844,0.00010458142,0.00011594073,0.9911908,0.000017475877,0.000011482675,0.0025697334],"study_design_scores_gemma":[0.000030321386,0.0029480697,0.37478808,0.00004071932,0.00009306995,0.00050445215,0.0010925251,0.00082489825,0.61640346,0.00006123874,0.0031785953,0.0000345825],"about_ca_topic_score_codex":0.0067408923,"about_ca_topic_score_gemma":0.021328121,"teacher_disagreement_score":0.0067408923,"about_ca_system_score_codex":0.00046259694,"about_ca_system_score_gemma":0.00022923814,"threshold_uncertainty_score":0.0134032965},"labels":[],"label_agreement":null},{"id":"W4400454619","doi":"10.5539/jfr.v13n2p33","title":"Ochratoxin A in Infant Food from Amazon Region in Brazil","year":2024,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Mycotoxins in Agriculture and Food","field":"Agricultural and Biological Sciences","cited_by":0,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Ochratoxin A; Amazon rainforest; Mycotoxin; Contamination; Business; Food contaminant; Contaminated food; Environmental health; Baby food; Agricultural science; Food science; Food safety; Toxicology; Environmental protection; Geography; Environmental science; Chemistry; Medicine; Biology","score_opus":0.07570904725540403,"score_gpt":0.334978727315293,"score_spread":0.25926968005988893,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4400454619","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":[0.9984207,0.00043992384,0.00006370159,0.000033368415,0.0000022361542,0.0000103451985,0.00020831308,0.000002615349,0.00081886986],"genre_scores_gemma":[0.99864286,0.0005164372,0.00028219188,0.000030875875,0.0000017079783,0.0000056184067,0.00016600711,0.0000022965417,0.00035203365],"study_design_codex":"observational","study_design_gemma":"observational","domain_scores_codex":[0.9998172,0.000024548484,0.000019902505,0.000041279283,0.000059697017,0.000037430116],"domain_scores_gemma":[0.9998024,0.000023486951,0.000078057536,0.0000091264465,0.000065040564,0.000021795191],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00029537897,0.0002411659,0.00020649079,0.0008920783,0.00039916456,0.0005081408,0.00018466443,0.00024806944,0.0009279975],"category_scores_gemma":[0.00040632475,0.00020035704,0.0001931883,0.00075636036,0.00029451764,0.00014219437,0.0003136954,0.00016862445,0.00017404494],"study_design_candidate":"observational","study_design_consensus":"observational","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00014166409,0.00007533854,0.9392708,0.00023731872,0.000022114918,0.0038364052,0.0061572827,0.000051590636,0.03443766,0.0001447497,0.00017561647,0.015449431],"study_design_scores_gemma":[0.0000041274475,0.0002787064,0.98105365,0.00009203909,0.000037535297,0.0028168436,0.008197137,0.00012377076,0.0038336387,0.000057387035,0.0034954979,0.000009571148],"about_ca_topic_score_codex":0.041313265,"about_ca_topic_score_gemma":0.084435694,"teacher_disagreement_score":0.041313265,"about_ca_system_score_codex":0.0004997184,"about_ca_system_score_gemma":0.0005357637,"threshold_uncertainty_score":0.08214557},"labels":[],"label_agreement":null},{"id":"W4401198540","doi":"10.5539/jfr.v13n2p38","title":"Nutritious and Nutritional Values of « milks » from Blighia sapida (K.D. Koenig) Arils and Soya Beans (Glycine Max)","year":2024,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"African Botany and Ecology Studies","field":"Agricultural and Biological Sciences","cited_by":0,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Aril; Soya bean; Glycine; Food science; Chemistry; Biochemistry; Amino acid","score_opus":0.06252369172741919,"score_gpt":0.3077015551838342,"score_spread":0.245177863456415,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4401198540","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":[0.9970931,0.0014434858,0.00022535029,0.000075664524,0.0000087256385,0.000010384169,0.00015051806,0.000016458695,0.0009763505],"genre_scores_gemma":[0.9944331,0.0011971785,0.0012094956,0.0000750923,0.000007677199,0.000013675545,0.00033122327,0.0000066693665,0.0027258184],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999424,0.000008485926,0.0000048723227,0.000012225024,0.000020474996,0.000011463884],"domain_scores_gemma":[0.9999231,0.000009038216,0.000026334625,0.0000036135993,0.000012109335,0.000025782178],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000094567076,0.000281649,0.00021786202,0.0003006072,0.00023517775,0.00028594208,0.00012024421,0.0001863341,0.0007946437],"category_scores_gemma":[0.00007294478,0.000097307944,0.00014876101,0.00016316588,0.0001726002,0.00020703391,0.00020952019,0.00039859442,0.00015036511],"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":[0.0005102292,0.00011440413,0.001256341,0.00015929162,0.000010672504,0.000084888394,0.000044093056,0.000017150895,0.9925672,0.000041520547,0.000038028862,0.00515624],"study_design_scores_gemma":[0.00006445609,0.006193849,0.18387312,0.00005510651,0.00014300468,0.0008280159,0.00038219322,0.00027173778,0.80064523,0.00014346762,0.0073719895,0.00002787503],"about_ca_topic_score_codex":0.0010794721,"about_ca_topic_score_gemma":0.0026591998,"teacher_disagreement_score":0.0010794721,"about_ca_system_score_codex":0.00021064353,"about_ca_system_score_gemma":0.00017087962,"threshold_uncertainty_score":0.0026583672},"labels":[],"label_agreement":null},{"id":"W4401199559","doi":"10.5539/jfr.v13n2p51","title":"Reviewer Acknowledgements for Journal of Food Research, Vol. 13 No. 2","year":2024,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Soybean genetics and cultivation","field":"Agricultural and Biological Sciences","cited_by":0,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Czech; Library science; Political science; Agency (philosophy); Agriculture; Geography; Sociology; Social science; Archaeology","score_opus":0.1957687591458119,"score_gpt":0.4037186250307009,"score_spread":0.20794986588488898,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4401199559","genre_codex":"editorial","genre_gemma":"editorial","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"editorial","genre_consensus":"editorial","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.0002464005,0.0041850396,0.0017314822,0.11477213,0.8697258,0.00047343515,0.0005822186,0.0005452072,0.007738256],"genre_scores_gemma":[0.0102774715,0.011102444,0.0076101,0.13056692,0.68086386,0.002082554,0.0022309744,0.0025142445,0.15275149],"study_design_codex":"not_applicable","study_design_gemma":"not_applicable","domain_scores_codex":[0.9553198,0.008989946,0.0063246707,0.0031695513,0.02433823,0.0018576524],"domain_scores_gemma":[0.33232507,0.022731174,0.01200903,0.007976925,0.6061302,0.018827628],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.036819387,0.0022244947,0.0028722056,0.007892048,0.0044695893,0.009845374,0.00372388,0.006196263,0.090661734],"category_scores_gemma":[0.28814593,0.0009334205,0.002383518,0.0036897156,0.0018815248,0.005159183,0.0035403867,0.006402823,0.057848513],"study_design_candidate":"not_applicable","study_design_consensus":"not_applicable","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000029189268,0.00000667023,0.00013391078,0.0002104941,0.000007587814,0.00005358973,0.000079944395,0.000007771383,0.00007874408,0.00025014774,0.9906504,0.008491521],"study_design_scores_gemma":[0.000020766682,0.000022293361,0.00051620626,0.00061091385,0.000020793414,0.0003373584,0.00029599507,0.000074906464,0.00013005568,0.0006119357,0.9973239,0.00003485145],"about_ca_topic_score_codex":0.002028858,"about_ca_topic_score_gemma":0.0045350506,"teacher_disagreement_score":0.090661734,"about_ca_system_score_codex":0.0048481375,"about_ca_system_score_gemma":0.014183276,"threshold_uncertainty_score":0.3032937},"labels":[],"label_agreement":null},{"id":"W4402344380","doi":"10.5539/jfr.v14n1p1","title":"Asian Carp: Generation Z prefer Transparency over Branding","year":2024,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Digital Marketing and Social Media","field":"Social Sciences","cited_by":1,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Transparency (behavior); Carp; Business; Fishery; Biology; Computer science; Fish <Actinopterygii>; Computer security","score_opus":0.23011970616178212,"score_gpt":0.4711668621157223,"score_spread":0.24104715595394016,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4402344380","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":[0.99695873,0.00001776448,0.00006815655,0.0000464927,0.0000048565526,0.000008804721,0.000010971706,0.0000026940684,0.0028815726],"genre_scores_gemma":[0.99645364,0.000067277164,0.00015523416,0.0000765374,0.0000040428936,0.000009060062,0.000023003236,0.000002797489,0.0032083697],"study_design_codex":"observational","study_design_gemma":"observational","domain_scores_codex":[0.99982184,0.00003082337,0.000008843592,0.000028662693,0.0000777104,0.000032197884],"domain_scores_gemma":[0.99957246,0.00009451376,0.00013964924,0.000030998806,0.00008845607,0.000073903866],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0004850347,0.00018933376,0.00009196556,0.00018971777,0.00037675945,0.0009945892,0.000103309285,0.00021009873,0.005211763],"category_scores_gemma":[0.00081209996,0.0000773208,0.00018221626,0.00015661321,0.00035972943,0.00034126136,0.00045261433,0.0004022294,0.00038658787],"study_design_candidate":"observational","study_design_consensus":"observational","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.002023212,0.0014565993,0.72772425,0.00034900554,0.000094079885,0.0011145419,0.032135185,0.00019494344,0.12883303,0.0017687441,0.003251909,0.10105453],"study_design_scores_gemma":[0.0000356732,0.0024395327,0.93418586,0.000058507812,0.00006766848,0.00062935,0.046685804,0.000427733,0.0069039883,0.00039831855,0.008122916,0.00004476001],"about_ca_topic_score_codex":0.0023832812,"about_ca_topic_score_gemma":0.005149534,"teacher_disagreement_score":0.005211763,"about_ca_system_score_codex":0.0002479725,"about_ca_system_score_gemma":0.00026940595,"threshold_uncertainty_score":0.017435133},"labels":[],"label_agreement":null},{"id":"W4402720393","doi":"10.5539/jfr.v14n1p13","title":"Yacon Prebiotic Functional Beverages, the Sensory, Antioxidant Profiles, and Shelf Stability","year":2024,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Microbial Metabolites in Food Biotechnology","field":"Nursing","cited_by":3,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"Unitec Institute of Technology; Auckland University of Technology, New Zealand","keywords":"Yacón; Prebiotic; Food science; Antioxidant; Sensory system; Shelf life; Chemistry; Biology; Biochemistry; Neuroscience","score_opus":0.08730391480628034,"score_gpt":0.34415439572963646,"score_spread":0.2568504809233561,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4402720393","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":[0.9949964,0.0023456574,0.00068236556,0.0000490632,0.000010489764,0.00004212573,0.0002182483,0.000013047415,0.0016424987],"genre_scores_gemma":[0.9914262,0.001619042,0.0027990816,0.000085317,0.000012675605,0.000051947776,0.0006477076,0.000020724814,0.0033372594],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998435,0.00003184987,0.000009479853,0.000026232241,0.00006700644,0.000021921956],"domain_scores_gemma":[0.99974364,0.000031087315,0.00005794354,0.000011738737,0.00012368176,0.000031891464],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00029281815,0.00036115618,0.00021167978,0.00038141696,0.000214444,0.0004663893,0.00017165024,0.00034963602,0.0026861427],"category_scores_gemma":[0.00036723912,0.00012930183,0.00024493565,0.00033813363,0.00016797901,0.00045266785,0.0002590461,0.0003367688,0.00026845263],"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":[0.00067655736,0.00009603416,0.0028899035,0.00017801138,0.00002310925,0.00009030543,0.00007565433,0.00007823621,0.9818994,0.00010729672,0.00008064875,0.013804917],"study_design_scores_gemma":[0.000038012073,0.0042274804,0.14416455,0.00010105973,0.00017157903,0.0007214859,0.00038491923,0.0009382565,0.8413667,0.0001085387,0.007742913,0.000034417535],"about_ca_topic_score_codex":0.0016640613,"about_ca_topic_score_gemma":0.0037166376,"teacher_disagreement_score":0.0026861427,"about_ca_system_score_codex":0.0002634633,"about_ca_system_score_gemma":0.00021713082,"threshold_uncertainty_score":0.008986056},"labels":[],"label_agreement":null},{"id":"W4402734167","doi":"10.5539/jfr.v14n1p23","title":"Perspectives of Food Safety Challenges of Selected Food Commodities in Sub-Saharan Africa: A Review","year":2024,"lang":"en","type":"review","venue":"Journal of Food Research","topic":"Food Waste Reduction and Sustainability","field":"Agricultural and Biological Sciences","cited_by":1,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Food safety; Geography; Business; Environmental health; Agricultural economics; Food science; Medicine; Economics; Biology","score_opus":0.20042907059322618,"score_gpt":0.38480777476682176,"score_spread":0.1843787041735956,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4402734167","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":[0.00015028958,0.9987834,0.00006880588,0.00033957494,0.00010251713,0.0000027424358,0.000014331441,0.0000024613814,0.00053580425],"genre_scores_gemma":[0.00081586035,0.9987565,0.000102726546,0.00011290883,0.000059318267,0.0000028312468,0.000012032161,5.5068887e-7,0.0001371951],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.99953675,0.00010762404,0.0000841601,0.00006923574,0.00014922708,0.000053085492],"domain_scores_gemma":[0.9983713,0.0009834163,0.00025789553,0.00002049962,0.00031080327,0.00005617118],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0013096331,0.0010145042,0.0012036001,0.004284565,0.00053102325,0.0018716796,0.00079093775,0.0014403345,0.0028140068],"category_scores_gemma":[0.001763584,0.0003346271,0.0007949531,0.0048467503,0.000562796,0.0018867727,0.0009431918,0.0013408209,0.00058940565],"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":[0.000070113056,0.00007844192,0.00055166445,0.10073303,0.00023618025,0.00068594626,0.00075809716,0.0008211738,0.0027313854,0.00943896,0.02331991,0.8605751],"study_design_scores_gemma":[0.0000049165396,0.00011446522,0.0014230097,0.024849134,0.0002585592,0.0011670253,0.00088804663,0.00010546951,0.00071309815,0.002149895,0.9682952,0.000031216176],"about_ca_topic_score_codex":0.003497632,"about_ca_topic_score_gemma":0.0055944887,"teacher_disagreement_score":0.004284565,"about_ca_system_score_codex":0.0008527783,"about_ca_system_score_gemma":0.002880414,"threshold_uncertainty_score":0.009413779},"labels":[],"label_agreement":null},{"id":"W4403138337","doi":"10.5539/jfr.v14n1p34","title":"Relationship Between Aflatoxins Occurrence in Brazil Nuts and the Good Management Practices","year":2024,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Radiation Effects and Dosimetry","field":"Agricultural and Biological Sciences","cited_by":0,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"Fundação de Amparo à Pesquisa do Estado do Amazonas","keywords":"Aflatoxin; Geography; Business; Biotechnology; Biology","score_opus":0.13623078400708652,"score_gpt":0.41185806319323226,"score_spread":0.2756272791861457,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4403138337","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":[0.9989825,0.00029203633,0.00010726166,0.000024478311,0.0000018053779,0.0000058038486,0.00007091375,0.0000019845168,0.0005132377],"genre_scores_gemma":[0.9993106,0.00013119438,0.00015582064,0.000008554898,0.0000020492398,0.000004034205,0.000056172466,0.000001653312,0.00032983016],"study_design_codex":"observational","study_design_gemma":"observational","domain_scores_codex":[0.999479,0.00012159475,0.000047940153,0.000143987,0.00014663475,0.00006094026],"domain_scores_gemma":[0.998206,0.0005101704,0.0008517182,0.00011066426,0.00020290934,0.0001184872],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0004352717,0.00020536846,0.0002192486,0.00044082134,0.00026024622,0.00048564305,0.00014591112,0.0002227194,0.001216764],"category_scores_gemma":[0.0015802326,0.00013920428,0.00024724726,0.00049380714,0.00038696764,0.00021909062,0.00023506387,0.0003484677,0.0001205435],"study_design_candidate":"observational","study_design_consensus":"observational","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0003659873,0.00020453695,0.96047026,0.000087840635,0.00011809568,0.00018513686,0.0011981833,0.00010392925,0.027325384,0.00013270776,0.000057222256,0.009750693],"study_design_scores_gemma":[0.0000013314284,0.00025131353,0.99726343,0.000008786329,0.000032866155,0.00008655602,0.00048434304,0.000079852,0.0012746776,0.00004373968,0.00046891137,0.0000041944368],"about_ca_topic_score_codex":0.0060113915,"about_ca_topic_score_gemma":0.015378166,"teacher_disagreement_score":0.0060113915,"about_ca_system_score_codex":0.00041975031,"about_ca_system_score_gemma":0.00029970147,"threshold_uncertainty_score":0.011952817},"labels":[],"label_agreement":null},{"id":"W4404455199","doi":"10.5539/jfr.v14n1p42","title":"Changes in Protease Activity of Ginger Rhizome during Postharvest Storage","year":2024,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Ginger and Zingiberaceae research","field":"Pharmacology, Toxicology and Pharmaceutics","cited_by":0,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Postharvest; Rhizome; Protease; Horticulture; Biology; Traditional medicine; Botany; Chemistry; Medicine; Biochemistry; Enzyme","score_opus":0.2881061836761225,"score_gpt":0.5367647090155333,"score_spread":0.2486585253394108,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4404455199","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":[0.99489105,0.0031998244,0.00063651183,0.000045231303,0.000021182186,0.000020167472,0.00055131945,0.000025119252,0.0006095809],"genre_scores_gemma":[0.99524707,0.00075370783,0.001021095,0.000071050075,0.000017128717,0.000049235034,0.0011305143,0.000018929228,0.0016914211],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99984944,0.000020676784,0.000013408719,0.000042546508,0.000032826167,0.000041241146],"domain_scores_gemma":[0.9997781,0.00003695536,0.00006368522,0.000020557616,0.000059950384,0.000040778876],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00022905353,0.0005136673,0.0006902539,0.0003575786,0.00018273057,0.00046734166,0.00019027901,0.00033064882,0.0012294726],"category_scores_gemma":[0.00039122865,0.0001371982,0.0003364073,0.00030291534,0.00016504547,0.0005730194,0.00019721886,0.0007069144,0.00031946145],"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":[0.0005735599,0.000035797377,0.0014427119,0.00006284337,0.0000187008,0.000094947776,0.00008016446,0.000018668992,0.9963756,0.000012610479,0.000020212154,0.0012642776],"study_design_scores_gemma":[0.00003083385,0.0010351154,0.19230187,0.00003027764,0.00011343405,0.000444089,0.0003800014,0.0009927268,0.80257195,0.00009260487,0.001961267,0.000045911293],"about_ca_topic_score_codex":0.0006416222,"about_ca_topic_score_gemma":0.0007644402,"teacher_disagreement_score":0.0012294726,"about_ca_system_score_codex":0.00019973503,"about_ca_system_score_gemma":0.0001455669,"threshold_uncertainty_score":0.004112959},"labels":[],"label_agreement":null},{"id":"W4404662663","doi":"10.5539/jfr.v14n1p48","title":"Controlling the Traditional Fermentation Process for the Production of “attiéké” in Dabou (Côte d’Ivoire)","year":2024,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"African Botany and Ecology Studies","field":"Agricultural and Biological Sciences","cited_by":0,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Cote d ivoire; Production (economics); Process (computing); Fermentation; Computer science; Food science; Humanities; Chemistry; Economics; Art; Microeconomics","score_opus":0.22082898058829792,"score_gpt":0.37665364935759793,"score_spread":0.1558246687693,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4404662663","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":[0.9882024,0.0029954333,0.005809056,0.00014763835,0.00009848604,0.00014412524,0.00039821852,0.00006281269,0.0021418433],"genre_scores_gemma":[0.95576096,0.002680711,0.034688942,0.00012097536,0.000015803513,0.00016154302,0.0007816408,0.0000844984,0.0057049156],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.9994469,0.000080860664,0.00004470574,0.00018753856,0.0001644241,0.0000755966],"domain_scores_gemma":[0.99971646,0.000050272345,0.00008456637,0.000022992968,0.00009030039,0.000035301116],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0009441907,0.00060330186,0.00052502076,0.0004438666,0.00058569177,0.0011602278,0.00044779302,0.00043598594,0.0016121508],"category_scores_gemma":[0.00066212803,0.0002649543,0.00037568045,0.00064171973,0.00039206626,0.0005598921,0.0005651946,0.0007967782,0.00048555326],"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":[0.00047836723,0.00016900834,0.0026241438,0.0006048221,0.00001797847,0.00014242901,0.00034091936,0.0003633634,0.98384297,0.00009783888,0.00011798054,0.011200186],"study_design_scores_gemma":[0.000044352433,0.0022047143,0.06405967,0.00032425876,0.00011450065,0.0002728458,0.0010107968,0.001449637,0.9133527,0.000087083085,0.017015852,0.00006347276],"about_ca_topic_score_codex":0.009844923,"about_ca_topic_score_gemma":0.023326276,"teacher_disagreement_score":0.009844923,"about_ca_system_score_codex":0.0011645427,"about_ca_system_score_gemma":0.00087407324,"threshold_uncertainty_score":0.019575238},"labels":[],"label_agreement":null},{"id":"W4405329237","doi":"10.5539/jfr.v14n1p59","title":"Grilling Meat Technology and Sanitary Risk along the Production Chain in Chad","year":2024,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Animal Diversity and Health Studies","field":"Agricultural and Biological Sciences","cited_by":1,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Food science; Food spoilage; Food poisoning; Seasoning; Biology; Biotechnology; Raw material; Bacteria","score_opus":0.11752267983800989,"score_gpt":0.33611081054194075,"score_spread":0.21858813070393085,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4405329237","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":[0.9345651,0.04103583,0.0021724654,0.0021524124,0.000111615474,0.000055629753,0.0002666673,0.000029383222,0.019610716],"genre_scores_gemma":[0.9567882,0.031880967,0.0028678016,0.0003971332,0.00005951992,0.000017051116,0.0002913174,0.000009103231,0.007688975],"study_design_codex":"observational","study_design_gemma":"observational","domain_scores_codex":[0.9996283,0.00006801948,0.000029059669,0.00006305201,0.00012552287,0.000086001084],"domain_scores_gemma":[0.99953353,0.00009981883,0.00016842027,0.0000103702105,0.00013092364,0.00005693377],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00028009637,0.00024316771,0.00012316006,0.0018381604,0.0008036202,0.0013456574,0.00027987457,0.00052145956,0.0030186193],"category_scores_gemma":[0.0004080285,0.00015662113,0.00024384471,0.0016096313,0.0005156268,0.0006174813,0.0005820148,0.00045849202,0.00041285652],"study_design_candidate":"observational","study_design_consensus":"observational","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00038624444,0.00070088694,0.74099064,0.0026037844,0.00011144896,0.008705124,0.007732621,0.0011190837,0.034314416,0.0064926506,0.002872713,0.19397056],"study_design_scores_gemma":[0.0000065763593,0.001199965,0.9047513,0.0010876154,0.000100679244,0.008675681,0.018293602,0.00091693946,0.009175054,0.0019300352,0.053783573,0.00007896137],"about_ca_topic_score_codex":0.0071369214,"about_ca_topic_score_gemma":0.012403926,"teacher_disagreement_score":0.0071369214,"about_ca_system_score_codex":0.0011906923,"about_ca_system_score_gemma":0.0007546976,"threshold_uncertainty_score":0.014190733},"labels":[],"label_agreement":null},{"id":"W4405484539","doi":"10.5539/jfr.v14n1p74","title":"Effects of Cricket Powder on Growth Performance, Carcass Traits, Pork Quality, Physicochemical, and Sensory Analyses of Finishing Swine","year":2024,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Insect Utilization and Effects","field":"Agricultural and Biological Sciences","cited_by":1,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Cricket; Food science; Quality (philosophy); Sensory system; Biology; Biotechnology; Zoology","score_opus":0.1552014283154357,"score_gpt":0.4024196659509604,"score_spread":0.2472182376355247,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4405484539","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":[0.99944776,0.0002262039,0.000064442225,0.000017491546,0.000010520155,0.000012331018,0.00006820874,0.000004377727,0.00014863985],"genre_scores_gemma":[0.9959668,0.00040394257,0.0008206568,0.00012595589,0.00001734632,0.000042156356,0.00037370197,0.00001534568,0.0022340773],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99956137,0.00012471098,0.000046969944,0.00009467771,0.0000854489,0.00008686549],"domain_scores_gemma":[0.99940836,0.00013801409,0.00014143788,0.000036378504,0.000097907636,0.00017785243],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00036593925,0.00077356334,0.000749674,0.00042677135,0.0003665036,0.00051390013,0.00028416063,0.00054091436,0.0013034695],"category_scores_gemma":[0.0006362658,0.00029003972,0.00046647087,0.00027123193,0.0004209009,0.00043010587,0.00033494658,0.0007603854,0.00017963414],"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":[0.03789709,0.0031357391,0.0036791726,0.00016684497,0.00012912283,0.00017090162,0.00011089401,0.00014874936,0.9490988,0.000020862653,0.000068534646,0.0053733266],"study_design_scores_gemma":[0.000660142,0.123756155,0.1430532,0.000051671122,0.0004576025,0.00031135607,0.0004710089,0.0010856689,0.7285963,0.000045917768,0.0014539789,0.000056969013],"about_ca_topic_score_codex":0.0021765532,"about_ca_topic_score_gemma":0.0035541654,"teacher_disagreement_score":0.0021765532,"about_ca_system_score_codex":0.00027552014,"about_ca_system_score_gemma":0.00027261322,"threshold_uncertainty_score":0.004360497},"labels":[],"label_agreement":null},{"id":"W4406282348","doi":"10.5539/jfr.v14n2p1","title":"Implications of Multiple Rinsing on Recovery of Bacteria from Fresh Produce","year":2025,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Microbial Metabolism and Applications","field":"Biochemistry, Genetics and Molecular Biology","cited_by":0,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"National Institute of Food and Agriculture; Clemson University; U.S. Department of Agriculture","keywords":"Bacteria; Pulp and paper industry; Business; Biochemical engineering; Chemistry; Biology; Engineering; Genetics","score_opus":0.04538571507372458,"score_gpt":0.3569000417459245,"score_spread":0.3115143266721999,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4406282348","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":[0.993789,0.0024251032,0.0014751996,0.0004500924,0.00014483294,0.00014075183,0.00014044718,0.000026249238,0.0014082865],"genre_scores_gemma":[0.9879225,0.0012712756,0.0075373077,0.00041901914,0.00003762834,0.00007486144,0.00015325395,0.000027874106,0.002556199],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9967079,0.0010309395,0.00041784774,0.0005499313,0.0010626359,0.00023068066],"domain_scores_gemma":[0.9949261,0.0027242934,0.00073874026,0.00029220645,0.0011125319,0.00020604828],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0021717926,0.0006421455,0.00057862315,0.0002703577,0.0006394921,0.001181076,0.0005525405,0.00085213257,0.0033709435],"category_scores_gemma":[0.004613604,0.00037883772,0.00068063766,0.00021380803,0.00063023955,0.0011806992,0.0007315627,0.0006908453,0.00049956597],"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":[0.0035032178,0.0010666645,0.04861797,0.0016849164,0.00018190598,0.0005528402,0.0007223714,0.0003499423,0.8936279,0.00010208975,0.0004515211,0.04913873],"study_design_scores_gemma":[0.000062513405,0.017886668,0.14285558,0.0002009101,0.00033708068,0.0007571306,0.0028339839,0.00093498954,0.82928413,0.00019092229,0.0045967037,0.000059396847],"about_ca_topic_score_codex":0.0030603483,"about_ca_topic_score_gemma":0.008928878,"teacher_disagreement_score":0.0033709435,"about_ca_system_score_codex":0.0005008655,"about_ca_system_score_gemma":0.0006645635,"threshold_uncertainty_score":0.011485696},"labels":[],"label_agreement":null},{"id":"W4406295771","doi":"10.5539/jfr.v14n2p12","title":"Social Issue Marketing Effects on Food Purchases by College Students","year":2025,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Digital Marketing and Social Media","field":"Social Sciences","cited_by":0,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"Clemson University","keywords":"Marketing; Business; Social marketing","score_opus":0.047545668473481795,"score_gpt":0.44609206681079105,"score_spread":0.39854639833730926,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4406295771","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":[0.9987772,0.000036493264,0.000004630377,0.000039757862,0.0000042923425,0.0000041625035,0.000028806146,0.000001260038,0.0011033545],"genre_scores_gemma":[0.99903893,0.00005311317,0.000014578456,0.000034426987,0.000012191519,0.0000053403314,0.000050003102,0.0000017675861,0.00078975625],"study_design_codex":"observational","study_design_gemma":"observational","domain_scores_codex":[0.99949634,0.00021768342,0.000035853645,0.000048856054,0.00010284814,0.00009845269],"domain_scores_gemma":[0.9946666,0.0023756234,0.0011365038,0.00019775098,0.00042626026,0.0011972147],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0006309839,0.00017975835,0.00023858789,0.000551774,0.00046686627,0.0014541231,0.00013351126,0.00036705658,0.007804456],"category_scores_gemma":[0.0047188485,0.00016709081,0.00039562778,0.0005896066,0.00032457322,0.00042263337,0.00055864657,0.000693662,0.00069416256],"study_design_candidate":"observational","study_design_consensus":"observational","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0027287696,0.004615018,0.95884436,0.000048753205,0.0001269285,0.00014840873,0.002574188,0.00008781555,0.0030605828,0.00013177973,0.0004712171,0.027162096],"study_design_scores_gemma":[0.000024893548,0.0010994249,0.996238,0.0000071876957,0.000033629585,0.00002927906,0.0017237792,0.00014069826,0.0003152581,0.000038328802,0.00034354374,0.0000059442336],"about_ca_topic_score_codex":0.0037197554,"about_ca_topic_score_gemma":0.00601794,"teacher_disagreement_score":0.007804456,"about_ca_system_score_codex":0.00030199176,"about_ca_system_score_gemma":0.0002700746,"threshold_uncertainty_score":0.026108503},"labels":[],"label_agreement":null},{"id":"W4406938222","doi":"10.5539/jfr.v14n1p83","title":"Reviewer Acknowledgements for Journal of Food Research, Vol. 14 No. 1","year":2025,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Biological Research and Disease Studies","field":"Biochemistry, Genetics and Molecular Biology","cited_by":0,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Czech; Library science; Political science; Agency (philosophy); Humanities; Sociology; Social science; Art","score_opus":0.1185199385225183,"score_gpt":0.45406593571566173,"score_spread":0.33554599719314343,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4406938222","genre_codex":"editorial","genre_gemma":"other","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"other","genre_consensus":null,"domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.00019253818,0.0047230264,0.0013295071,0.13560471,0.8484274,0.0005508103,0.0006457219,0.0005331711,0.007993065],"genre_scores_gemma":[0.008037701,0.012450727,0.00653784,0.16669574,0.6799718,0.0026974042,0.002322389,0.002236185,0.11905023],"study_design_codex":"not_applicable","study_design_gemma":"not_applicable","domain_scores_codex":[0.9372961,0.013454106,0.009111138,0.004505794,0.033114597,0.002518215],"domain_scores_gemma":[0.2796474,0.0319523,0.015778277,0.009501525,0.6440773,0.019043108],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.044231858,0.0023664369,0.003273813,0.008730007,0.0048629176,0.011249731,0.004624309,0.0076815938,0.09712468],"category_scores_gemma":[0.38247505,0.0010503792,0.002814728,0.0044037197,0.0023630294,0.0063537066,0.004268889,0.007804246,0.062662184],"study_design_candidate":"not_applicable","study_design_consensus":"not_applicable","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00002480268,0.000006236924,0.000108496504,0.00026286033,0.0000075334265,0.000043547585,0.00008925623,0.0000071075783,0.000045902867,0.0002693437,0.991089,0.008046024],"study_design_scores_gemma":[0.000022112836,0.00002261537,0.00039404232,0.00090496376,0.00002081209,0.00030928012,0.00029631262,0.000058453068,0.000094323936,0.00069999974,0.9971426,0.000034386063],"about_ca_topic_score_codex":0.0019215115,"about_ca_topic_score_gemma":0.0039927373,"teacher_disagreement_score":0.09712468,"about_ca_system_score_codex":0.005713349,"about_ca_system_score_gemma":0.016369486,"threshold_uncertainty_score":0.32491446},"labels":[],"label_agreement":null},{"id":"W4407820801","doi":"10.5539/jfr.v14n2p24","title":"Technical Process and Economic Analyses of Organic Moringa Oleifera Production in the Sahel Region of Niger","year":2025,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Moringa oleifera research and applications","field":"Agricultural and Biological Sciences","cited_by":2,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Moringa; Production (economics); Process (computing); Environmental science; Traditional medicine; Economics; Medicine; Computer science","score_opus":0.1399302192178508,"score_gpt":0.412260263411753,"score_spread":0.27233004419390217,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4407820801","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":[0.9986808,0.00008800206,0.000050991075,0.0000140097,6.066015e-7,0.000011156094,0.00017749022,4.773714e-7,0.00097647426],"genre_scores_gemma":[0.9984694,0.0003352788,0.00024723148,0.000010904546,0.0000018624726,0.000010525415,0.0002123014,8.2077804e-7,0.00071150594],"study_design_codex":"observational","study_design_gemma":"observational","domain_scores_codex":[0.9998685,0.00003125244,0.000013222847,0.000026336678,0.000025776442,0.000034943972],"domain_scores_gemma":[0.99959356,0.00011075205,0.00017479331,0.000011719192,0.00006099207,0.000048169302],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00023814288,0.0001656286,0.00007679357,0.0015215563,0.00043561042,0.00060375745,0.00013701493,0.00013052537,0.0009984276],"category_scores_gemma":[0.00046788072,0.0000890315,0.00011297381,0.0014744154,0.00023854012,0.000307422,0.00032267606,0.00010818101,0.00013115379],"study_design_candidate":"observational","study_design_consensus":"observational","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0002104493,0.00010472794,0.95345527,0.00013083342,0.000014676696,0.0021961613,0.0057214485,0.00034689033,0.018609595,0.0004567907,0.00011281407,0.018640326],"study_design_scores_gemma":[0.0000010398884,0.00005997036,0.98828423,0.000026507683,0.0000057184043,0.00016461406,0.008895838,0.00017431253,0.0010366179,0.00005839908,0.001289113,0.0000037308332],"about_ca_topic_score_codex":0.012491829,"about_ca_topic_score_gemma":0.029854435,"teacher_disagreement_score":0.012491829,"about_ca_system_score_codex":0.0008264202,"about_ca_system_score_gemma":0.000403237,"threshold_uncertainty_score":0.02483821},"labels":[],"label_agreement":null},{"id":"W4408317749","doi":"10.5539/jfr.v14n2p36","title":"Advanced Characterization of Liposomal Vitamin C: TEM, Cryo-EM, and Caco-2 Bioavailability Studies","year":2025,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Vitamin C and Antioxidants Research","field":"Nursing","cited_by":0,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Bioavailability; Liposome; Characterization (materials science); Caco-2; Chemistry; Vitamin; Chromatography; Materials science; Nanotechnology; Biochemistry; Pharmacology; Medicine; In vitro","score_opus":0.06398327341411167,"score_gpt":0.4160878427895681,"score_spread":0.3521045693754564,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4408317749","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":[0.9658104,0.00500895,0.023560692,0.00013933143,0.000037831847,0.0002124824,0.0012049895,0.0001490131,0.003876259],"genre_scores_gemma":[0.97488993,0.002482949,0.018949969,0.00009197804,0.000011238427,0.00015860659,0.0009385738,0.00008467776,0.0023921046],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998996,0.000014317674,0.000011096132,0.000023122995,0.000029137553,0.000022716817],"domain_scores_gemma":[0.9997092,0.000065321736,0.000045244713,0.000021056885,0.00013625856,0.000022943515],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00044984045,0.00035955047,0.00024016955,0.000492241,0.00032146904,0.0002446481,0.0001883063,0.00035488754,0.0010422778],"category_scores_gemma":[0.00039892527,0.00011276211,0.00017697753,0.0003050949,0.00031208218,0.00033115834,0.00018440332,0.00035752764,0.000305505],"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":[0.0000645909,0.000010110117,0.0002138497,0.00007700615,0.0000038933576,0.000084421365,0.000056946556,0.000117100535,0.99808705,0.00006723024,0.000021939199,0.0011958802],"study_design_scores_gemma":[0.0000070070378,0.00010534426,0.0042029084,0.00001613217,0.000017940258,0.00021747757,0.000078546276,0.0011015905,0.9925527,0.000060262642,0.0016293336,0.000010785688],"about_ca_topic_score_codex":0.0023569546,"about_ca_topic_score_gemma":0.0019825904,"teacher_disagreement_score":0.0023569546,"about_ca_system_score_codex":0.00031599647,"about_ca_system_score_gemma":0.00023698725,"threshold_uncertainty_score":0.004686475},"labels":[],"label_agreement":null},{"id":"W4408429208","doi":"10.5539/jfr.v14n2p57","title":"A Study on the Bioavailability of Lactoferrin under Pasteurisation at Different Conductivities and Solid Contents","year":2025,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Infant Nutrition and Health","field":"Nursing","cited_by":0,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Lactoferrin; Bioavailability; Pasteurization; Food science; Chemistry; Medicine; Biochemistry; Pharmacology","score_opus":0.291149757122817,"score_gpt":0.4643368401947436,"score_spread":0.1731870830719266,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4408429208","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":[0.997405,0.00093082304,0.0010033001,0.000052310457,0.000020492613,0.000024429055,0.000104638835,0.000015853597,0.00044324642],"genre_scores_gemma":[0.9942498,0.00096766814,0.002813506,0.00007793267,0.000019759713,0.000048315946,0.00024832605,0.000024576613,0.0015500449],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9997062,0.00006102356,0.000017800054,0.0000820764,0.00009059152,0.000042384345],"domain_scores_gemma":[0.99948275,0.00019734893,0.000103577295,0.000034210017,0.00014384258,0.000038269583],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00051069027,0.00031035504,0.00031928028,0.00021851152,0.0002824304,0.0003198674,0.00016320834,0.00041707003,0.0011639933],"category_scores_gemma":[0.0008239226,0.00013030539,0.0003262718,0.00021575205,0.00032389132,0.0004387826,0.00019217636,0.00079829356,0.0002122562],"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":[0.00040509406,0.000056056062,0.0003661102,0.0000748503,0.00001072342,0.00004822657,0.00009791364,0.00007925017,0.9966028,0.000026386544,0.00003938729,0.0021932882],"study_design_scores_gemma":[0.00002422192,0.0027799252,0.00876707,0.000018429964,0.000059316575,0.00016611157,0.00011486269,0.0008169315,0.98542875,0.00004612488,0.0017581568,0.000020211652],"about_ca_topic_score_codex":0.001259146,"about_ca_topic_score_gemma":0.0010415318,"teacher_disagreement_score":0.001259146,"about_ca_system_score_codex":0.00031200843,"about_ca_system_score_gemma":0.00025784018,"threshold_uncertainty_score":0.0038939118},"labels":[],"label_agreement":null},{"id":"W4408465289","doi":"10.5539/jfr.v14n2p43","title":"Prebiotic Potential of Pulp and By-products from Native Fruits of the Brazilian Savannah","year":2025,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Agricultural and Food Sciences","field":"Agricultural and Biological Sciences","cited_by":0,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Prebiotic; Pulp (tooth); Geography; Pulp and paper industry; Chemistry; Engineering; Food science; Medicine","score_opus":0.04065438866870889,"score_gpt":0.29302128791111526,"score_spread":0.25236689924240635,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4408465289","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":[0.99686736,0.0015309039,0.00023816213,0.000018351242,0.000004084727,0.000011218446,0.000073091884,0.0000043378686,0.0012524747],"genre_scores_gemma":[0.9974999,0.0007452269,0.00076501194,0.000027888607,0.0000031536617,0.000009973108,0.00018269409,0.0000067818582,0.0007592639],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99989104,0.000018060528,0.000008473424,0.000020836682,0.00003395455,0.000027603486],"domain_scores_gemma":[0.9998857,0.000016217266,0.000030799623,0.000009181229,0.000030116982,0.000027942358],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00019107625,0.0005981255,0.00033938544,0.00051615865,0.00020467,0.00045551237,0.00012309854,0.00019829288,0.00075745134],"category_scores_gemma":[0.00019439266,0.00014659237,0.00024562274,0.000279746,0.00017737757,0.00029167384,0.00034482672,0.00032708782,0.00013262256],"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":[0.00010840284,0.000044851902,0.0023288422,0.00020781007,0.000016915337,0.000131574,0.00008496165,0.00003148451,0.99228764,0.000049669976,0.000010131848,0.0046978225],"study_design_scores_gemma":[0.000016757444,0.0013787275,0.23785087,0.00012589231,0.00022716548,0.001073966,0.0007035753,0.0005124182,0.75209177,0.000105306004,0.0058907983,0.000022741553],"about_ca_topic_score_codex":0.0021822522,"about_ca_topic_score_gemma":0.006064887,"teacher_disagreement_score":0.0021822522,"about_ca_system_score_codex":0.0001843186,"about_ca_system_score_gemma":0.00027049,"threshold_uncertainty_score":0.004339099},"labels":[],"label_agreement":null},{"id":"W4408705995","doi":"10.5539/jfr.v14n2p66","title":"Growth Prediction of Aeromonas hydrophila in Fresh Cheese Stored at 4°C","year":2025,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Identification and Quantification in Food","field":"Biochemistry, Genetics and Molecular Biology","cited_by":1,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Aeromonas hydrophila; Food science; Aeromonas; Microbiology; Biology; Fishery; Bacteria; Fish <Actinopterygii>; Genetics","score_opus":0.056180271387904546,"score_gpt":0.35926329978447985,"score_spread":0.3030830283965753,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4408705995","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":[0.99627787,0.00041031704,0.002502975,0.000028872808,0.000019807745,0.000008481243,0.00042708355,0.00005094577,0.00027361512],"genre_scores_gemma":[0.9952502,0.0003684851,0.0026042922,0.0000131681,0.0000057698708,0.000021150767,0.0009862001,0.00001792859,0.00073271536],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998474,0.000017898563,0.0000137495845,0.000046033845,0.000058839454,0.000016044844],"domain_scores_gemma":[0.9997644,0.00007126264,0.000048584297,0.000014014887,0.00009288358,0.000008869122],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0003076665,0.00056439143,0.00048684838,0.00028842298,0.00012226771,0.0005042819,0.00019918197,0.00042680063,0.00053613813],"category_scores_gemma":[0.0005901848,0.00019865965,0.0006686211,0.00016819441,0.00008624226,0.00026443545,0.00017589897,0.00032263636,0.00047856543],"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":[0.0012654078,0.00034423254,0.07259294,0.0003102254,0.00013883975,0.0002240109,0.00019627326,0.039974336,0.8592522,0.00005604232,0.00042517568,0.025220346],"study_design_scores_gemma":[0.000024918516,0.002673289,0.23959665,0.00007523319,0.00025879167,0.00028014864,0.00042710564,0.29913235,0.45536655,0.00010100136,0.0019421596,0.00012177698],"about_ca_topic_score_codex":0.006864415,"about_ca_topic_score_gemma":0.00500505,"teacher_disagreement_score":0.006864415,"about_ca_system_score_codex":0.0002972599,"about_ca_system_score_gemma":0.00024016037,"threshold_uncertainty_score":0.013648927},"labels":[],"label_agreement":null},{"id":"W4409909975","doi":"10.5539/jfr.v14n2p76","title":"Quality Index Method (QIM) for Gutted Ice-stored piauçu (Leporinus macrocephalus) and Determination of Shelf Life","year":2025,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Meat and Animal Product Quality","field":"Agricultural and Biological Sciences","cited_by":0,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Fishery; Index (typography); Index method; Shelf life; Biology; Business; Food science; Computer science; World Wide Web","score_opus":0.1858407350618236,"score_gpt":0.4506846264330107,"score_spread":0.26484389137118713,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4409909975","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":[0.8768588,0.003294243,0.111127846,0.00010682717,0.00012616508,0.0005237028,0.0023836975,0.00026179836,0.00531706],"genre_scores_gemma":[0.7970094,0.001720525,0.19055025,0.00013208597,0.00003273956,0.000892943,0.0035014125,0.00009934797,0.0060612196],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9986559,0.00016081275,0.00014043388,0.0002454076,0.0007412654,0.000056062796],"domain_scores_gemma":[0.9988225,0.000120758195,0.00042671643,0.00007968365,0.00049842574,0.000051809817],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0014175295,0.00050812576,0.00033799149,0.001782624,0.00036766895,0.00049499376,0.00035825183,0.00038159537,0.001254475],"category_scores_gemma":[0.0015086484,0.00017828897,0.0004352323,0.0015610713,0.00027554747,0.00039478517,0.0004812374,0.00042859212,0.00044875368],"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":[0.00048563984,0.0000975681,0.07286638,0.00039392538,0.000088446635,0.00015581216,0.00041321525,0.000474609,0.84841686,0.00029896424,0.00046854533,0.07583995],"study_design_scores_gemma":[0.000031310814,0.0033360545,0.51287854,0.000117288364,0.00023130827,0.0015685379,0.00059178646,0.0064405333,0.46450797,0.00033963218,0.009849351,0.00010774539],"about_ca_topic_score_codex":0.0017485074,"about_ca_topic_score_gemma":0.003983469,"teacher_disagreement_score":0.001782624,"about_ca_system_score_codex":0.00040685694,"about_ca_system_score_gemma":0.00040519392,"threshold_uncertainty_score":0.0074967146},"labels":[],"label_agreement":null},{"id":"W4410152666","doi":"10.5539/jfr.v14n2p88","title":"Physicochemical and Nutritional Composition of Pot-pollen of Stingless bee Melipona beecheii in Yucatan, Mexico","year":2025,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Bee Products Chemical Analysis","field":"Agricultural and Biological Sciences","cited_by":0,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Stingless bee; Pollen; Composition (language); Bee pollen; Botany; Biology; Art; Apidae","score_opus":0.05548520630231565,"score_gpt":0.32533036981784796,"score_spread":0.26984516351553234,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4410152666","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":[0.99930954,0.00018233112,0.000029895938,0.000011031201,0.0000017380975,0.000002163586,0.00026030545,0.0000015461052,0.00020145929],"genre_scores_gemma":[0.99820375,0.00029070763,0.00014757641,0.000032737375,0.0000023153461,0.00000815406,0.0007946886,0.0000030047674,0.0005170689],"study_design_codex":"observational","study_design_gemma":"observational","domain_scores_codex":[0.999974,0.0000015687627,0.0000016149589,0.000010368786,0.000006920472,0.0000054805514],"domain_scores_gemma":[0.99994576,0.0000064284586,0.000017504733,0.0000015560995,0.000021007827,0.000007803282],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000053494598,0.00015996514,0.00018981566,0.00047554346,0.00039757186,0.00027148315,0.000094279836,0.00014747056,0.00055060507],"category_scores_gemma":[0.00009175139,0.000076010874,0.00011981569,0.0003556552,0.00013648954,0.00011315007,0.00011400655,0.0001491829,0.00004809301],"study_design_candidate":"observational","study_design_consensus":"observational","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0011342503,0.00018922152,0.59932476,0.00031707477,0.00021277042,0.0010148082,0.0010055937,0.00038461757,0.37504345,0.00015363576,0.0006941594,0.020525677],"study_design_scores_gemma":[0.0000039010793,0.00004621806,0.99750334,0.0000045467877,0.0000206361,0.000053173484,0.0002442216,0.00013881768,0.0015053771,0.000009729432,0.0004667247,0.000003340667],"about_ca_topic_score_codex":0.036557667,"about_ca_topic_score_gemma":0.09336498,"teacher_disagreement_score":0.036557667,"about_ca_system_score_codex":0.0004321896,"about_ca_system_score_gemma":0.00022473649,"threshold_uncertainty_score":0.07268977},"labels":[],"label_agreement":null},{"id":"W4412657218","doi":"10.5539/jfr.v14n2p112","title":"Production, Marketing and Biochemical Characterization of Gnonmi (Millet Fritter) Consumed in Korhogo in Cote d’Ivoire","year":2025,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"African Botany and Ecology Studies","field":"Agricultural and Biological Sciences","cited_by":0,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Cote d ivoire; Production (economics); Marketing; Business; Agricultural economics; Agricultural science; Biotechnology; Biology; Economics; Humanities; Art","score_opus":0.0354185712532129,"score_gpt":0.2902791807947402,"score_spread":0.2548606095415273,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4412657218","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":[0.9988531,0.00013522626,0.000053201125,0.000013721116,0.0000035555008,0.0000180929,0.00018775632,0.0000014939133,0.0007338685],"genre_scores_gemma":[0.9950423,0.0003244828,0.0007651224,0.000043920423,0.0000056857225,0.000020412432,0.00048403506,0.000006194407,0.003307825],"study_design_codex":"observational","study_design_gemma":"observational","domain_scores_codex":[0.999851,0.000025918738,0.000009992164,0.000044216973,0.000042417498,0.000026388585],"domain_scores_gemma":[0.99975175,0.000040864146,0.000075173426,0.000009678458,0.00006122512,0.00006128856],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00031687226,0.00039276242,0.0002586495,0.0010499536,0.000847737,0.0006849314,0.00021463096,0.00027530378,0.0018717401],"category_scores_gemma":[0.00034097,0.00026145167,0.00020622123,0.0010486785,0.00035367554,0.0002810621,0.0002597034,0.00025407184,0.00035181138],"study_design_candidate":"observational","study_design_consensus":"observational","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00097024866,0.00070766854,0.84727347,0.0005009013,0.000083452665,0.0033010356,0.011054686,0.00013419939,0.11170542,0.00017602886,0.00052150304,0.023571456],"study_design_scores_gemma":[0.000002333983,0.00025119033,0.9952956,0.000019549023,0.000009846295,0.0001368859,0.002259242,0.00005907377,0.00094263913,0.000012114072,0.0010059108,0.000005688938],"about_ca_topic_score_codex":0.026876546,"about_ca_topic_score_gemma":0.083066195,"teacher_disagreement_score":0.026876546,"about_ca_system_score_codex":0.0008808622,"about_ca_system_score_gemma":0.00039786266,"threshold_uncertainty_score":0.053440213},"labels":[],"label_agreement":null},{"id":"W4412762680","doi":"10.5539/jfr.v14n2p125","title":"Reviewer Acknowledgements for Journal of Food Research, Vol. 14 No. 2","year":2025,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Plant Disease Resistance and Genetics","field":"Agricultural and Biological Sciences","cited_by":0,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Psychology","score_opus":0.13103680037258789,"score_gpt":0.39731975212070475,"score_spread":0.2662829517481169,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4412762680","genre_codex":"editorial","genre_gemma":"editorial","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"editorial","genre_consensus":"editorial","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.0002034006,0.0042309673,0.0015459035,0.13191994,0.8495091,0.00057374645,0.0007029823,0.00059372094,0.010720259],"genre_scores_gemma":[0.008812098,0.01182652,0.007246487,0.17434083,0.621107,0.002820686,0.0025636987,0.0026299346,0.1686528],"study_design_codex":"not_applicable","study_design_gemma":"not_applicable","domain_scores_codex":[0.9482715,0.011071328,0.0069931718,0.0037551401,0.027814655,0.0020942583],"domain_scores_gemma":[0.340563,0.028201608,0.012846945,0.008772723,0.5908981,0.018717641],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.03885343,0.002256259,0.002864924,0.008351445,0.0048315325,0.011223845,0.0043172943,0.0069328877,0.10867861],"category_scores_gemma":[0.3306144,0.0009886106,0.0025591955,0.0042570014,0.0022334121,0.0062635983,0.0040915813,0.0071761133,0.06691958],"study_design_candidate":"not_applicable","study_design_consensus":"not_applicable","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000020683738,0.00000534973,0.00009178296,0.00020857903,0.000005944805,0.000038827784,0.000081812,0.000006007995,0.000045188983,0.00026469605,0.9920738,0.0071573006],"study_design_scores_gemma":[0.00001873627,0.00001859117,0.0003591262,0.00071450335,0.00001710639,0.00026174873,0.00029233948,0.00005225173,0.000088148605,0.0006379107,0.9975107,0.000028929164],"about_ca_topic_score_codex":0.0020063263,"about_ca_topic_score_gemma":0.004148398,"teacher_disagreement_score":0.10867861,"about_ca_system_score_codex":0.0053064437,"about_ca_system_score_gemma":0.015682017,"threshold_uncertainty_score":0.36356616},"labels":[],"label_agreement":null},{"id":"W4413070553","doi":"10.5539/jfr.v14n2p102","title":"Microbiological and Freshness Analysis of Fish Fillets Sold in Popular Area","year":2025,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Meat and Animal Product Quality","field":"Agricultural and Biological Sciences","cited_by":0,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"Universidad Autónoma Metropolitana","keywords":"Rainbow trout; Food spoilage; Fish products; Human health; Food science; Food safety; Biological hazard; Population; Fish <Actinopterygii>; Business; Fishery; Geography; Environmental health; Biology; Medicine","score_opus":0.14204429807835692,"score_gpt":0.3624127954644281,"score_spread":0.2203684973860712,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4413070553","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":[0.9987478,0.0001549829,0.00019034755,0.0000107312935,0.0000037783354,0.00001379611,0.00041394174,0.0000030199803,0.0004615142],"genre_scores_gemma":[0.99530727,0.00022793628,0.0011036979,0.000032807315,0.0000063998955,0.000025705684,0.0010636649,0.000004816432,0.0022276065],"study_design_codex":"observational","study_design_gemma":"observational","domain_scores_codex":[0.99976104,0.000024695364,0.000024009916,0.000058583762,0.00009849727,0.000033297227],"domain_scores_gemma":[0.9996476,0.000032591073,0.00016300123,0.0000133435115,0.000107807646,0.00003561641],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00027724824,0.0003738423,0.00022348517,0.001056712,0.00041813808,0.00051124353,0.000115803006,0.00028299593,0.0011391318],"category_scores_gemma":[0.00041010702,0.00015390938,0.00028826657,0.00073768233,0.00029909975,0.0002687812,0.00030083253,0.00023891158,0.00019387125],"study_design_candidate":"observational","study_design_consensus":"observational","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0005386529,0.00012646712,0.66297764,0.00015183393,0.000078021425,0.00045309335,0.0012516992,0.000101818434,0.32613564,0.00004368857,0.000102022845,0.008039445],"study_design_scores_gemma":[0.0000020639577,0.000511687,0.98247623,0.000011601788,0.00003552257,0.00022021146,0.0010820397,0.00008622108,0.015096194,0.00001136738,0.0004588043,0.000008020077],"about_ca_topic_score_codex":0.0052829576,"about_ca_topic_score_gemma":0.013984376,"teacher_disagreement_score":0.0052829576,"about_ca_system_score_codex":0.00024318347,"about_ca_system_score_gemma":0.00022574906,"threshold_uncertainty_score":0.010504425},"labels":[],"label_agreement":null},{"id":"W4415135294","doi":"10.5539/jfr.v15n1p1","title":"Technological Potential of Indigenous Lactic Acid Bacteria for Controlled Fermentation of Claclo (An Ivorian Ripe Plantain Fritter)","year":2025,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"African Botany and Ecology Studies","field":"Agricultural and Biological Sciences","cited_by":0,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Titratable acid; Starter; Fermentation; Lactic acid; Fermentation starter; Bacteria; Raw material; Fermentation in food processing","score_opus":0.047139886633654794,"score_gpt":0.33206018480984606,"score_spread":0.28492029817619124,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4415135294","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":[0.99573815,0.0011702628,0.0020470566,0.00006788666,0.0000114096665,0.000049207683,0.00010735674,0.00003830069,0.000770417],"genre_scores_gemma":[0.98707736,0.00083271496,0.0103398105,0.00006393247,0.000011514019,0.00005506049,0.00050137757,0.000017539782,0.0011006896],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99968314,0.000066859866,0.000024563695,0.000070164024,0.000090589696,0.00006468302],"domain_scores_gemma":[0.99984515,0.000019803587,0.000044781213,0.000014634816,0.000035769663,0.00003976312],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00032748876,0.0005125517,0.00037179902,0.00043336125,0.00017680852,0.0009693169,0.0003670062,0.00036748513,0.0003461673],"category_scores_gemma":[0.0003010865,0.00012975809,0.0004132184,0.00025424245,0.00013257324,0.00031820455,0.0006715856,0.00037968,0.00018163757],"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":[0.000059881553,0.00003161778,0.00040088771,0.00003159396,0.0000040228324,0.00003690336,0.000015973828,0.000049792816,0.99704295,0.000007774672,0.000007817229,0.0023107259],"study_design_scores_gemma":[0.000019107296,0.0017986159,0.014318923,0.00003812935,0.000079637124,0.00037196657,0.00021625268,0.0010580276,0.9794489,0.00002200067,0.0026121086,0.000016221718],"about_ca_topic_score_codex":0.00087848055,"about_ca_topic_score_gemma":0.0016138087,"teacher_disagreement_score":0.0009693169,"about_ca_system_score_codex":0.00023162569,"about_ca_system_score_gemma":0.00026167836,"threshold_uncertainty_score":0.0017466545},"labels":[],"label_agreement":null},{"id":"W4415325581","doi":"10.5539/jfr.v15n1p16","title":"Improving the Physicochemical and Sensory Characteristics of Plantain “Konkondé” towards Adding Value to Traditional Products","year":2025,"lang":"","type":"article","venue":"Journal of Food Research","topic":"Ginkgo biloba and Cashew Applications","field":"Medicine","cited_by":0,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Elasticity (physics); Sensory system; Texture (cosmology); Organoleptic; CLARITY; Starch; Moisture","score_opus":0.09895421895242736,"score_gpt":0.3706815072775748,"score_spread":0.2717272883251475,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4415325581","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":[0.99584097,0.00092774286,0.0018598714,0.000047744976,0.000011946288,0.000023651892,0.00011664886,0.000015176918,0.0011562222],"genre_scores_gemma":[0.9901461,0.00057886797,0.006249625,0.00007371013,0.0000044857293,0.000018876479,0.0002317355,0.00001531594,0.0026812826],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998727,0.000024999981,0.000009301895,0.00002403608,0.000051109124,0.000017861757],"domain_scores_gemma":[0.9999019,0.000019056832,0.00002645557,0.000007515572,0.000031772157,0.000013202082],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00017742765,0.00027594998,0.00016483456,0.00023651637,0.00010780802,0.00023816765,0.00016860565,0.00020227827,0.0010664333],"category_scores_gemma":[0.00020106818,0.00011646668,0.00018745466,0.00023287126,0.00020157994,0.00025080962,0.00020478164,0.00042449674,0.00016945001],"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":[0.00008357642,0.00002023904,0.0003850265,0.00008679093,0.000006116719,0.000049825438,0.000028409559,0.00004346793,0.99673283,0.00004048389,0.000016263504,0.0025071455],"study_design_scores_gemma":[0.000008996849,0.00060076744,0.029555444,0.000032421212,0.000055404646,0.00044284994,0.00016308046,0.00058192655,0.96329236,0.00008580625,0.0051635276,0.000017546701],"about_ca_topic_score_codex":0.001003894,"about_ca_topic_score_gemma":0.0034352473,"teacher_disagreement_score":0.0010664333,"about_ca_system_score_codex":0.00015594516,"about_ca_system_score_gemma":0.00014262402,"threshold_uncertainty_score":0.003567636},"labels":[],"label_agreement":null},{"id":"W4416097514","doi":"10.5539/jfr.v15n1p26","title":"In Vitro Gastrointestinal Digestion and Colonic Fermentation of a Juçara and Apple Juice Blend: Impacts on Phenolic Bioaccessibility and gut microbiota","year":2025,"lang":"","type":"article","venue":"Journal of Food Research","topic":"Phytochemicals and Antioxidant Activities","field":"Medicine","cited_by":0,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"Fundação Carlos Chagas Filho de Amparo à Pesquisa do Estado do Rio de Janeiro; Conselho Nacional de Desenvolvimento Científico e Tecnológico; Coordenação de Aperfeiçoamento de Pessoal de Nível Superior","keywords":"Fermentation; Antioxidant; Digestion (alchemy); Pulp (tooth); Bifidobacterium; Fatty acid; Probiotic; Short-chain fatty acid","score_opus":0.04186374444337147,"score_gpt":0.3915084299586238,"score_spread":0.3496446855152523,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4416097514","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":[0.99785775,0.0010395861,0.0004835364,0.00003459027,0.000014495547,0.000022948841,0.00015444231,0.000008611571,0.00038395094],"genre_scores_gemma":[0.9934244,0.0011751363,0.0032877838,0.00008154098,0.000010976647,0.000040829967,0.00040806126,0.000015769243,0.0015554692],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9997769,0.000047679372,0.000019070338,0.000051261304,0.00006407571,0.000040952178],"domain_scores_gemma":[0.9998766,0.000025390216,0.00003519355,0.000007752423,0.000028067603,0.000027109809],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00023892845,0.0005368773,0.00042504503,0.00019298782,0.00017925908,0.00052088156,0.00010538546,0.000356782,0.00070284354],"category_scores_gemma":[0.00023856423,0.00016797229,0.00036841363,0.00020408965,0.0001583308,0.00040442715,0.00029815795,0.00047278684,0.0001463679],"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":[0.00025136894,0.000090825255,0.00045492992,0.00007769881,0.000010469123,0.000033899454,0.000025689733,0.00004160727,0.9980819,0.0000075434596,0.000012268626,0.00091170776],"study_design_scores_gemma":[0.000020299836,0.004115163,0.028298305,0.000035245175,0.00011012253,0.00021992403,0.00020410922,0.0008240803,0.9646314,0.000029708694,0.0014918068,0.00001978052],"about_ca_topic_score_codex":0.0006049581,"about_ca_topic_score_gemma":0.0012728197,"teacher_disagreement_score":0.00070284354,"about_ca_system_score_codex":0.0001546073,"about_ca_system_score_gemma":0.00019631327,"threshold_uncertainty_score":0.002351284},"labels":[],"label_agreement":null},{"id":"W4416158643","doi":"10.5539/jfr.v15n1p38","title":"Matcha Green Tea Promotes Training-induced Anabolic Response of Skeletal Muscle in Mice","year":2025,"lang":"","type":"article","venue":"Journal of Food Research","topic":"Tea Polyphenols and Effects","field":"Medicine","cited_by":0,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"Japan Society for the Promotion of Science","keywords":"Anabolism; Skeletal muscle; Green tea; Muscle hypertrophy; Catechin; Gastrocnemius muscle; Green tea extract","score_opus":0.10131263261470902,"score_gpt":0.4067338014704776,"score_spread":0.3054211688557686,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4416158643","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":[0.99460334,0.0016666519,0.0015532385,0.0002487275,0.000086450375,0.0000624243,0.0007313015,0.0002053624,0.00084252836],"genre_scores_gemma":[0.98596257,0.002225061,0.0030652727,0.00034775882,0.00005512307,0.00035367865,0.0012156487,0.000084280364,0.006690588],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9997248,0.000037064216,0.000030665396,0.00007244858,0.000049660157,0.000085298314],"domain_scores_gemma":[0.9997688,0.000013399418,0.00008494001,0.000025221327,0.000017480503,0.000090044545],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00030249284,0.0007164832,0.00065049005,0.0009570049,0.0002266145,0.0003199964,0.00036281932,0.00051947194,0.0012562805],"category_scores_gemma":[0.00016906769,0.00039056662,0.0008495059,0.00035172384,0.0003705063,0.00040760168,0.0004514522,0.0012869543,0.0003734222],"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":[0.0030638725,0.00084945676,0.00072373997,0.0001328153,0.000037415506,0.000055636763,0.00005367984,0.00012365694,0.9918006,0.000055261316,0.00012459686,0.0029793594],"study_design_scores_gemma":[0.0007084577,0.017651938,0.039490692,0.00008702995,0.0002393172,0.00020764179,0.0002444186,0.0033398538,0.93283194,0.0003134254,0.0048380666,0.000047178808],"about_ca_topic_score_codex":0.000853099,"about_ca_topic_score_gemma":0.0016302809,"teacher_disagreement_score":0.0012562805,"about_ca_system_score_codex":0.00028415388,"about_ca_system_score_gemma":0.00030938044,"threshold_uncertainty_score":0.0042027235},"labels":[],"label_agreement":null},{"id":"W4416302937","doi":"10.5539/jfr.v15n1p47","title":"Valorization of Fruits Residues in Saba senegalensis (A. DC. Pichon) Juice Processing: Biochemical and Sensory Analysis of the Product","year":2025,"lang":"","type":"article","venue":"Journal of Food Research","topic":"Hibiscus Plant Research Studies","field":"Pharmacology, Toxicology and Pharmaceutics","cited_by":0,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Organoleptic; Sugar; Food spoilage; Sensory analysis; Polyphenol; Raw material; Flavour; Pasteurization; Food products","score_opus":0.19992771933630044,"score_gpt":0.5084623789128434,"score_spread":0.30853465957654297,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4416302937","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":[0.99813724,0.00071794214,0.00026136046,0.000020585114,0.000007689733,0.000013249492,0.00023760334,0.000012989333,0.00059132726],"genre_scores_gemma":[0.9958711,0.0005665286,0.0011928584,0.000048283633,0.000004679714,0.00002003458,0.00045966817,0.000014789232,0.0018221254],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99987817,0.000019022244,0.000009080152,0.000030892348,0.000043502256,0.000019313547],"domain_scores_gemma":[0.99991095,0.000015867772,0.000021955824,0.000005529902,0.000024664041,0.000021072587],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00016506544,0.00052580604,0.00036549766,0.0004201074,0.00021401403,0.0004744032,0.00016293484,0.0002597586,0.00084047235],"category_scores_gemma":[0.0001739857,0.00016521818,0.0004295044,0.00031405388,0.0001641579,0.00034895507,0.00026670512,0.0005023992,0.00019417945],"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":[0.00015979422,0.000046929123,0.0011578358,0.000115530165,0.000017503235,0.000119039585,0.000053714222,0.00006999879,0.99626213,0.000013502562,0.000015665635,0.0019684616],"study_design_scores_gemma":[0.000010215435,0.0012005863,0.08012014,0.00004874581,0.00011805732,0.0003328907,0.0003415354,0.00066117477,0.9152873,0.000045008528,0.0018091233,0.000025155037],"about_ca_topic_score_codex":0.001234462,"about_ca_topic_score_gemma":0.0033475095,"teacher_disagreement_score":0.001234462,"about_ca_system_score_codex":0.00012129921,"about_ca_system_score_gemma":0.00016255946,"threshold_uncertainty_score":0.00281173},"labels":[],"label_agreement":null},{"id":"W7116714277","doi":"10.5539/jfr.v15n1p65","title":"Conversing with Others While Eating a School Lunch Affects Eating Enjoyment and Extends the Meal Time","year":2025,"lang":"","type":"article","venue":"Journal of Food Research","topic":"Eating Disorders and Behaviors","field":"Psychology","cited_by":0,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Meal; Food intake; Healthy eating; Eating behavior; Palatability; Consumption (sociology)","score_opus":0.05135845069050863,"score_gpt":0.38908044685550114,"score_spread":0.3377219961649925,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W7116714277","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":[0.9993855,0.00008358582,0.00006632285,0.000013904822,0.000005552805,0.0000066586454,0.000012910165,0.0000028378374,0.00042273177],"genre_scores_gemma":[0.99922454,0.00009775548,0.00016672784,0.000023320423,0.000008378331,0.000010466833,0.0000299757,0.000002459028,0.0004364037],"study_design_codex":"observational","study_design_gemma":"observational","domain_scores_codex":[0.99979347,0.000060581566,0.000014509241,0.000053755128,0.00003667925,0.00004091975],"domain_scores_gemma":[0.9993019,0.00018930456,0.00022216725,0.00004992629,0.000047890808,0.00018883358],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00032579532,0.0002957588,0.00032304606,0.00025966528,0.0002990011,0.000617914,0.00014023746,0.0003834614,0.0030188204],"category_scores_gemma":[0.0012864383,0.00022319025,0.00033791034,0.00009185986,0.00030345068,0.0002874509,0.000408479,0.00040112142,0.00026245494],"study_design_candidate":"observational","study_design_consensus":"observational","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.011294962,0.008647839,0.64799106,0.00066260836,0.00073229085,0.0017091079,0.008559148,0.00019879472,0.24979794,0.00013854822,0.0004606382,0.06980707],"study_design_scores_gemma":[0.000038440783,0.0018917671,0.9944041,0.000013704064,0.00009214994,0.00016907009,0.0014667088,0.000077648445,0.0015563826,0.000045709497,0.00023231514,0.000011951085],"about_ca_topic_score_codex":0.0005329728,"about_ca_topic_score_gemma":0.0010952976,"teacher_disagreement_score":0.0030188204,"about_ca_system_score_codex":0.00010149047,"about_ca_system_score_gemma":0.00009555769,"threshold_uncertainty_score":0.010098994},"labels":[],"label_agreement":null},{"id":"W7117130167","doi":"10.5539/jfr.v15n1p74","title":"Effects of Pea Protein-Based Edible Film on the Shelf-Life of Pork Loin Coated with Cricket Powder","year":2025,"lang":"","type":"article","venue":"Journal of Food Research","topic":"Insect Utilization and Effects","field":"Agricultural and Biological Sciences","cited_by":0,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Loin; Sugar; Water activity; Moisture; Water content; Pressing; Pea protein; Lipid oxidation","score_opus":0.04665901707220846,"score_gpt":0.30757058383376457,"score_spread":0.26091156676155614,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W7117130167","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9988763,0.00066149584,0.0001726005,0.0000113947735,0.000011549075,0.000008734518,0.00007493868,0.0000058071405,0.00017719445],"genre_scores_gemma":[0.99670887,0.0006118839,0.0013388348,0.000055012148,0.0000064656942,0.00002000288,0.0002375316,0.000010624564,0.0010107631],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.99980205,0.000028427201,0.000020766509,0.000054677774,0.000050495088,0.000043593926],"domain_scores_gemma":[0.999718,0.000048798567,0.00009048535,0.000013328158,0.00006962111,0.0000598038],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00019383001,0.00047038548,0.00042699417,0.00018296593,0.0001652768,0.00049669336,0.00018979702,0.00029162047,0.0008297228],"category_scores_gemma":[0.00032080038,0.00020046443,0.00036202205,0.00019254485,0.00017445016,0.0003209059,0.00024588424,0.00045307318,0.00012814815],"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":[0.0013265539,0.0001177169,0.0010230686,0.00012038718,0.000027899034,0.00006786138,0.000034757282,0.000057381745,0.9958022,0.0000070471488,0.000016104708,0.0013989505],"study_design_scores_gemma":[0.000022937329,0.0047876267,0.0453557,0.000029420335,0.00010721284,0.00011560378,0.00020450527,0.0005713671,0.9478454,0.000008543226,0.0009355633,0.000016182783],"about_ca_topic_score_codex":0.0011975094,"about_ca_topic_score_gemma":0.0019743352,"teacher_disagreement_score":0.0011975094,"about_ca_system_score_codex":0.00024255454,"about_ca_system_score_gemma":0.00012837551,"threshold_uncertainty_score":0.0027757287},"labels":[],"label_agreement":null},{"id":"W7117581223","doi":"10.5539/jfr.v15n1p82","title":"Isolation and Characterisation of Lactic Acid Bacteria Isolated from Artisanal Cheese (Tchoukou) from the Niger Republic","year":2025,"lang":"","type":"article","venue":"Journal of Food Research","topic":"Probiotics and Fermented Foods","field":"Agricultural and Biological Sciences","cited_by":0,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"African Union","keywords":"Lactococcus lactis; Probiotic; Lactobacillus; Lactococcus; Lactic acid; Isolation (microbiology); Microorganism; Bacteria; Nisin","score_opus":0.05829689124005045,"score_gpt":0.3147801057379987,"score_spread":0.25648321449794825,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W7117581223","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":[0.99651474,0.00048137608,0.00033098346,0.00005897063,0.00001266711,0.00008016304,0.000780074,0.000005136419,0.001735779],"genre_scores_gemma":[0.9921779,0.0007705052,0.0025573,0.000076216034,0.0000108947315,0.000056147554,0.0021849957,0.00000855635,0.002157542],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.99987185,0.0000114343175,0.000016951444,0.000035853165,0.000039308597,0.000024530147],"domain_scores_gemma":[0.99991035,0.000019227626,0.000017945276,0.000006032122,0.000031095526,0.000015281184],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00010904228,0.0003604211,0.00021213056,0.00065847434,0.00039918534,0.00046018677,0.00017529722,0.0002662397,0.000599156],"category_scores_gemma":[0.00022696912,0.00014869875,0.00023332823,0.00071137235,0.0001434139,0.0001521875,0.0002690009,0.00024646445,0.0002845342],"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":[0.00019640468,0.00008067738,0.04355357,0.00011528763,0.000016277096,0.0015798614,0.00059330976,0.000099215096,0.9423144,0.00005124192,0.00010302246,0.011296713],"study_design_scores_gemma":[0.000025401752,0.0005093735,0.78297555,0.000110453875,0.00010329541,0.0049460963,0.003922602,0.0008679507,0.1988133,0.000045452252,0.0076538688,0.00002662253],"about_ca_topic_score_codex":0.0077981525,"about_ca_topic_score_gemma":0.01187579,"teacher_disagreement_score":0.0077981525,"about_ca_system_score_codex":0.00016770726,"about_ca_system_score_gemma":0.0003282477,"threshold_uncertainty_score":0.015505552},"labels":[],"label_agreement":null}]}