{"meta":{"query_hash":"269beae397fe","filters":{"venue":"Journal of Food Safety"},"cohort_total":41,"direct_labels_cover":0,"predictions_cover":41,"exported":41,"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/269beae397fe","api":"https://metacan.xera.ac/api/v1/cohort?venue=Journal+of+Food+Safety"},"results":[{"id":"W1517235924","doi":"10.1111/jfs.12051","title":"Survival of <i><scp>E</scp>scherichia coli</i> <scp>O</scp>157:<scp>H</scp>7 during the Manufacture and Storage of Fruit Yogurt","year":2013,"lang":"en","type":"article","venue":"Journal of Food Safety","topic":"Probiotics and Fermented Foods","field":"Agricultural and Biological Sciences","cited_by":12,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Manitoba","funders":"Jordan University of Science and Technology","keywords":"Fermentation; Food science; Escherichia coli; Lactic acid; Chemistry; Bacteria; Population; Thermophile; Biology; Biochemistry","score_opus":0.011981207953906232,"score_gpt":0.1987973699613359,"score_spread":0.18681616200742968,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1517235924","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9940326,0.0015834669,0.000022873488,0.00050101365,0.00043214075,0.00037036833,0.00016501085,0.000018700677,0.0028738033],"genre_scores_gemma":[0.9976433,0.0008591849,0.00014437253,0.00017017355,0.00041209953,0.000004004533,0.000009644139,0.000006715642,0.0007504853],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.99722826,0.00022635443,0.001003562,0.00029912245,0.00067882804,0.00056386326],"domain_scores_gemma":[0.9966709,0.0013131516,0.0011869152,0.00017284873,0.00035611747,0.00030006716],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00085716846,0.00035795197,0.00073149404,0.000049407736,0.00030992183,0.000109517525,0.0007564278,0.00030207224,0.000039054717],"category_scores_gemma":[0.00046660993,0.00013953853,0.00037616934,0.00041137345,0.00022743466,0.0003200746,0.00024745063,0.0007214886,0.0000073735528],"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":[0.00006136092,0.00082107924,0.021041483,0.00024936104,0.0009114692,0.000031444764,0.0027992483,0.00026212083,0.9592842,0.0006319472,0.00984031,0.0040659592],"study_design_scores_gemma":[0.0011771376,0.0023328178,0.8745041,0.00017251667,0.0001647893,0.00012329353,0.0064092996,0.000051367624,0.06870416,0.0011970724,0.045069214,0.00009424204],"about_ca_topic_score_codex":0.000054181113,"about_ca_topic_score_gemma":0.000076543954,"teacher_disagreement_score":0.89058006,"about_ca_system_score_codex":0.00004915816,"about_ca_system_score_gemma":0.000042091888,"threshold_uncertainty_score":0.5690216},"labels":[],"label_agreement":null},{"id":"W1573469120","doi":"10.1111/j.1745-4565.2011.00360.x","title":"COMPARISON OF EXCISION, SWABBING AND RINSING SAMPLING METHODS TO DETERMINE THE MICROBIOLOGICAL QUALITY OF BROILER CARCASSES","year":2011,"lang":"en","type":"article","venue":"Journal of Food Safety","topic":"Microbial infections and disease research","field":"Immunology and Microbiology","cited_by":14,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Ministry of Education and Child Care","funders":"","keywords":"Broiler; Enumeration; Bacteria; Sampling (signal processing); Enterobacteriaceae; Biology; Food science; Lactic acid; Polymerase chain reaction; Pseudomonas; Veterinary medicine; Microbiology; Escherichia coli; Mathematics; Biochemistry; Medicine","score_opus":0.3132748142539238,"score_gpt":0.47466851172528673,"score_spread":0.16139369747136295,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1573469120","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9787711,0.0033094094,0.017318595,0.000058631467,0.00019658996,0.000112637485,0.000025020225,0.000003929819,0.00020410083],"genre_scores_gemma":[0.9893002,0.00009995009,0.0105303265,0.00002810518,0.000022527032,6.404917e-7,0.0000016835941,0.0000055285,0.000011026278],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9979148,0.0008023107,0.000933874,0.00011893683,0.00004410301,0.00018596572],"domain_scores_gemma":[0.9980359,0.00084227504,0.00050903193,0.0001776935,0.00039075824,0.000044356413],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.002199975,0.000104881416,0.0005300037,0.00013976125,0.00014942847,0.00000725744,0.00018810546,0.00013093704,0.00016985774],"category_scores_gemma":[0.0006309327,0.00006338554,0.00017233522,0.0001584502,0.00023034768,0.00005822235,0.00015624698,0.00033039518,0.0000019374409],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00074065675,0.00019978888,0.010320766,0.00003644407,0.00017240824,5.371387e-7,0.0009745443,0.00001472334,0.96815205,0.0002364716,0.00008840164,0.01906324],"study_design_scores_gemma":[0.00091971835,0.0013573578,0.13603242,0.00014722437,0.00008404712,0.00019686807,0.0012002593,0.0000026785663,0.85735905,0.0003766108,0.0021972503,0.00012649976],"about_ca_topic_score_codex":0.00012453704,"about_ca_topic_score_gemma":0.000034440975,"teacher_disagreement_score":0.12571165,"about_ca_system_score_codex":0.000023365916,"about_ca_system_score_gemma":0.00007904242,"threshold_uncertainty_score":0.2584787},"labels":[],"label_agreement":null},{"id":"W1606351878","doi":"10.1111/j.1745-4565.2008.00129.x","title":"ANTIMICROBIAL EFFECT OF CINNAMON BARK EXTRACT ON <i>ESCHERICHIA COLI</i> O157:H7, <i>LISTERIA INNOCUA</i> AND FRESH‐CUT APPLE SLICES","year":2008,"lang":"en","type":"article","venue":"Journal of Food Safety","topic":"Essential Oils and Antimicrobial Activity","field":"Agricultural and Biological Sciences","cited_by":51,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Nova Scotia Department of Agriculture","funders":"U.S. Food and Drug Administration; Department of Agriculture, Nova Scotia","keywords":"Antimicrobial; Food science; Listeria; Chemistry; Bark (sound); Escherichia coli; Cinnamic acid; Preservative; Listeria monocytogenes; Biology; Bacteria; Biochemistry; Organic chemistry","score_opus":0.011660195751708362,"score_gpt":0.2100139065311964,"score_spread":0.19835371077948802,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1606351878","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9979412,0.00017884793,0.000007914446,0.00066519674,0.00030769553,0.00016211752,0.000137308,0.000010335337,0.00058935996],"genre_scores_gemma":[0.99851596,0.00058123353,0.00011633954,0.00028627348,0.00045390587,8.4220346e-7,0.000010945911,0.0000029330859,0.00003154298],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9984279,0.00021377164,0.00059404847,0.00022057001,0.0002755723,0.0002680881],"domain_scores_gemma":[0.9986863,0.00032768963,0.0006589194,0.000064848246,0.00012233615,0.00013991699],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00049575686,0.0002398458,0.00061379524,0.000027378743,0.00025183987,0.000043095788,0.00026222074,0.00014666318,0.000087598775],"category_scores_gemma":[0.000047341135,0.00009788822,0.0002556756,0.00028027088,0.00015080445,0.00029000358,0.00006905237,0.00027293843,0.0000042842144],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0012153687,0.00023325373,0.002677608,0.000042440544,0.00005286145,0.00002592421,0.000059864375,0.000010230264,0.98754734,0.000013764892,0.0018217396,0.0062995795],"study_design_scores_gemma":[0.0011567553,0.004862257,0.06416077,0.00020196168,0.000064657404,0.00023584485,0.000025860072,0.000007889631,0.9139604,0.000021990518,0.0150128845,0.00028874385],"about_ca_topic_score_codex":0.00008493939,"about_ca_topic_score_gemma":0.00017617267,"teacher_disagreement_score":0.07358698,"about_ca_system_score_codex":0.000019215717,"about_ca_system_score_gemma":0.000021858415,"threshold_uncertainty_score":0.3991766},"labels":[],"label_agreement":null},{"id":"W1792257802","doi":"10.1111/jfs.12181","title":"Development and Evaluation of Silver Zeolite Antifouling Coatings on Stainless Steel for Food Contact Surfaces","year":2015,"lang":"en","type":"article","venue":"Journal of Food Safety","topic":"Microplastics and Plastic Pollution","field":"Environmental Science","cited_by":23,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Guelph","funders":"Ontario Ministry of Research and Innovation; Natural Sciences and Engineering Research Council of Canada","keywords":"Biofilm; Zeolite; Food spoilage; Biofouling; Coating; Contamination; Antimicrobial; Food packaging; Materials science; Hand sanitizer; Chemistry; Food science; Bacteria; Nanotechnology; Biology; Organic chemistry; Catalysis","score_opus":0.05509424766393994,"score_gpt":0.2731322653816763,"score_spread":0.21803801771773634,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1792257802","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99492353,0.000110334535,0.0041589383,0.000049714734,0.00017179824,0.00016188045,0.000038362916,0.0000018207369,0.00038363435],"genre_scores_gemma":[0.99477595,0.000009695607,0.005147835,0.000021763977,0.000026446805,9.4608794e-7,0.0000021419205,0.00000545343,0.000009756172],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.9987742,0.000055888537,0.0004106747,0.00009199108,0.0005426569,0.00012460738],"domain_scores_gemma":[0.9991298,0.00016386568,0.00043661564,0.000051251478,0.00012042907,0.000098083445],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0021332477,0.000083111154,0.00016873074,0.000037260485,0.00006247702,0.000014484452,0.00006999735,0.000041509327,0.000022691343],"category_scores_gemma":[0.000256686,0.00006593666,0.00003320333,0.00005638753,0.000029737843,0.00011377657,0.000029953966,0.000072552444,0.0000020263617],"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":[0.0060699293,0.0010668817,0.056083143,0.0003013793,0.00067550456,0.000006897904,0.024085317,0.24698843,0.4818383,0.0041195652,0.0024653408,0.17629935],"study_design_scores_gemma":[0.019817213,0.012696644,0.57183665,0.00089137617,0.00058970304,0.000107084124,0.0048133424,0.06302727,0.28227752,0.0042120065,0.03880639,0.0009247597],"about_ca_topic_score_codex":0.000003974526,"about_ca_topic_score_gemma":0.000058791218,"teacher_disagreement_score":0.5157535,"about_ca_system_score_codex":0.0001996923,"about_ca_system_score_gemma":0.00011204288,"threshold_uncertainty_score":0.26888192},"labels":[],"label_agreement":null},{"id":"W1829144122","doi":"10.1111/j.1745-4565.2012.00379.x","title":"EVALUATION OF FPA‐FTIR SPECTROSCOPY AS A TOOL IN THE DIFFERENTIATION OF<i>CAMPYLOBACTER JEJUNI</i>FROM<i>CAMPYLOBACTER COLI</i>ISOLATED FROM RETAIL CHICKEN SAMPLES","year":2012,"lang":"en","type":"article","venue":"Journal of Food Safety","topic":"Spectroscopy Techniques in Biomedical and Chemical Research","field":"Biochemistry, Genetics and Molecular Biology","cited_by":3,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Health Canada; Agriculture and Agri-Food Canada; McGill University","funders":"","keywords":"Campylobacter jejuni; Campylobacter; Campylobacter coli; Fourier transform infrared spectroscopy; Microbiology; Escherichia coli; Biology; Chemistry; Analytical Chemistry (journal); Chromatography; Bacteria; Biochemistry; Physics; Genetics; Optics; Gene","score_opus":0.02725917477698949,"score_gpt":0.3170589341512322,"score_spread":0.28979975937424274,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1829144122","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9963798,0.0010680489,0.0009818791,0.00033935378,0.00013535169,0.00025319346,0.000123152,0.000003636421,0.00071558845],"genre_scores_gemma":[0.99708384,0.00067517796,0.0015145558,0.00014820271,0.00040250365,0.000008680229,0.00014403473,0.000014048667,0.000008945908],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9971541,0.00044866925,0.0007888119,0.00017444727,0.0011350109,0.0002989737],"domain_scores_gemma":[0.998453,0.00014256955,0.0005233732,0.00035963964,0.00043714567,0.000084262545],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0019425415,0.00016808996,0.0003409218,0.000081373524,0.000034328248,0.000016363072,0.00047232377,0.00025554642,0.0002992758],"category_scores_gemma":[0.0006628615,0.00011320276,0.00020788448,0.00021704481,0.00014506276,0.000024320536,0.00009874021,0.00035605408,0.0000019482961],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0008649545,0.00046438916,0.0070135603,0.0000126634395,0.00020928714,5.1744496e-7,0.00021516363,0.0000011279734,0.98924285,0.00007269693,0.00048026332,0.0014225015],"study_design_scores_gemma":[0.0013205167,0.0011554321,0.08851874,0.00010029846,0.00017473182,0.000009450465,0.00009621353,0.000031723815,0.9019408,0.0038009237,0.0027207031,0.00013043398],"about_ca_topic_score_codex":0.000052223302,"about_ca_topic_score_gemma":0.000024784382,"teacher_disagreement_score":0.08730204,"about_ca_system_score_codex":0.00009449337,"about_ca_system_score_gemma":0.00018913472,"threshold_uncertainty_score":0.46162745},"labels":[],"label_agreement":null},{"id":"W1926896360","doi":"10.1111/j.1745-4565.2011.00359.x","title":"IMPACT OF PROTON: A FOOD HANDLER CERTIFICATION COURSE ON FOOD HANDLERS' KNOWLEDGE, ATTITUDES AND BEHAVIORS","year":2011,"lang":"en","type":"article","venue":"Journal of Food Safety","topic":"Food Safety and Hygiene","field":"Agricultural and Biological Sciences","cited_by":11,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Regional Municipality of Niagara","funders":"","keywords":"Certification; Test (biology); Food safety; Psychology; Medical education; Applied psychology; Medicine","score_opus":0.06376803971070726,"score_gpt":0.2904196157133032,"score_spread":0.22665157600259594,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1926896360","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99753064,0.0008864773,0.000008423923,0.00023717,0.000120281766,0.00033418188,0.00007739868,0.000012586606,0.000792828],"genre_scores_gemma":[0.99951863,0.00016702901,0.000113422095,0.000013855951,0.00014635001,0.000008257926,0.000005399789,0.0000023394198,0.000024701289],"study_design_codex":"observational","study_design_gemma":"observational","domain_scores_codex":[0.9986167,0.0001120962,0.000588198,0.00018887939,0.00025859624,0.00023551412],"domain_scores_gemma":[0.9988085,0.000091341564,0.00051852805,0.00008842792,0.0003073511,0.00018587237],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00048410214,0.00019051733,0.0003706572,0.000041026113,0.00015842031,0.00002460134,0.0002602266,0.00011992708,0.00020350813],"category_scores_gemma":[0.000040746356,0.0000738138,0.00029315596,0.00024753448,0.000122707,0.00022373775,0.000044884106,0.00022808173,0.0000052257687],"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":[0.014284025,0.016450183,0.34109813,0.00030080747,0.0026119614,0.000023439186,0.007975394,0.000049446804,0.28770915,0.003266723,0.0009868947,0.32524386],"study_design_scores_gemma":[0.0007255738,0.037381645,0.94120497,0.00014679415,0.000082558,0.00004768809,0.00017567312,0.0000032733947,0.019403258,0.00025403724,0.00040579107,0.00016875907],"about_ca_topic_score_codex":0.000020569181,"about_ca_topic_score_gemma":0.00028228262,"teacher_disagreement_score":0.60010684,"about_ca_system_score_codex":0.00004560785,"about_ca_system_score_gemma":0.000055162356,"threshold_uncertainty_score":0.30100393},"labels":[],"label_agreement":null},{"id":"W1963981066","doi":"10.1111/j.1745-4565.2000.tb00296.x","title":"ISOLATION AND CHARACTERIZATION OF BACTERIOCIN‐PRODUCING MICROORGANISMS FROM <i>AGOS‐OS</i>","year":2000,"lang":"en","type":"article","venue":"Journal of Food Safety","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":false,"route_about_ca":true,"ca_institutions":"","funders":"","keywords":"Bacteriocin; Biology; Microbiology; Escherichia coli; Bacteria; Fermentation; Lactococcus lactis; Leuconostoc; Lactic acid; Lactococcus; Lactobacillus; Enterococcus faecalis; Food science; Pediococcus; Antimicrobial; Staphylococcus aureus; Biochemistry","score_opus":0.007999372555032148,"score_gpt":0.17812361831314763,"score_spread":0.1701242457581155,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1963981066","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9987669,0.00009820342,0.000043859935,0.000750749,0.000090237336,0.000050466442,0.000084538704,0.000004274937,0.00011079444],"genre_scores_gemma":[0.99894947,0.000380583,0.00027457706,0.00010074564,0.00022512986,1.1021418e-7,0.000037673333,7.597859e-7,0.000030949454],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.99933416,0.000034863708,0.0003486537,0.0000932402,0.00010387698,0.00008518895],"domain_scores_gemma":[0.9995686,0.000027662529,0.00025774844,0.000028632796,0.00006925429,0.000048093076],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00016829083,0.00006882834,0.00015863351,0.000009597911,0.000064970474,0.000024685776,0.000085624364,0.00005777106,0.00040748547],"category_scores_gemma":[0.000008137774,0.000028748205,0.00004998903,0.00010282838,0.000020988553,0.00016446199,0.000015122854,0.000085524574,0.0000018474759],"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":[0.000095928954,0.00003610314,0.0016125485,0.0000023932707,0.000018442359,4.6804197e-7,0.00014494263,9.129809e-7,0.9152008,0.000008446392,0.000005414976,0.08287358],"study_design_scores_gemma":[0.00026691306,0.0008655681,0.8318104,0.00006452008,0.000027329752,0.000019775349,0.00004839336,0.00002270027,0.16326183,0.00020538298,0.0033170017,0.000090162896],"about_ca_topic_score_codex":0.00001164057,"about_ca_topic_score_gemma":0.000010319681,"teacher_disagreement_score":0.8301979,"about_ca_system_score_codex":0.000011864594,"about_ca_system_score_gemma":0.0000066721227,"threshold_uncertainty_score":0.44616804},"labels":[],"label_agreement":null},{"id":"W1986660846","doi":"10.1111/j.1745-4565.2004.tb00385.x","title":"<i>IN VITRO</i> STUDIES TO CONTROL THE GROWTH OF MICROORGANISMS OF SPOILAGE AND SAFETY CONCERN IN HIGH‐MOISTURE, HIGH‐pH BAKERY PRODUCTS","year":2004,"lang":"en","type":"article","venue":"Journal of Food Safety","topic":"Postharvest Quality and Shelf Life Management","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":false,"route_about_ca":false,"ca_institutions":"Canadian Food Inspection Agency; McGill University; University of Guelph","funders":"","keywords":"Microorganism; Food science; Food spoilage; Potassium sorbate; Agar; Bacterial growth; Chemistry; Agar plate; Antimicrobial; Moisture; Bacteria; Biology; Organic chemistry","score_opus":0.02258473114554683,"score_gpt":0.23461481150992025,"score_spread":0.21203008036437343,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1986660846","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9582816,0.001295996,0.000013548377,0.03978779,0.00017934587,0.00030503524,0.00008490593,0.0000032305845,0.0000485953],"genre_scores_gemma":[0.9977834,0.000554396,0.00015116388,0.0013185167,0.00015890747,0.0000019820957,0.0000023574116,0.0000013559971,0.000027884535],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.9981798,0.00022184412,0.00089298264,0.00017348975,0.00031902385,0.00021288311],"domain_scores_gemma":[0.9988784,0.00030698386,0.00046981138,0.000070759765,0.00020982073,0.00006418937],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.001642267,0.00014797287,0.00058349053,0.000039019593,0.00006603261,0.000015019956,0.0003016739,0.00005859844,0.0000067886485],"category_scores_gemma":[0.0002633248,0.000054178658,0.00008235904,0.0004470664,0.00014711768,0.00016838666,0.00009841185,0.00019790845,9.904869e-7],"study_design_candidate":"bench_or_experimental","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0034649144,0.000603522,0.002875572,0.00018270317,0.00027963234,0.000052080984,0.0021169474,0.0002708139,0.97353756,0.013286124,0.00036178506,0.0029683427],"study_design_scores_gemma":[0.0036170955,0.0019442255,0.69773567,0.00030098282,0.00007757526,0.00003556051,0.0023165692,3.2625593e-7,0.28257486,0.008303573,0.0028462724,0.0002472701],"about_ca_topic_score_codex":0.0003119932,"about_ca_topic_score_gemma":0.0010959876,"teacher_disagreement_score":0.6948601,"about_ca_system_score_codex":0.00007388684,"about_ca_system_score_gemma":0.00002677319,"threshold_uncertainty_score":0.22093415},"labels":[],"label_agreement":null},{"id":"W1998197939","doi":"10.1111/j.1745-4565.2006.00049.x","title":"CONSUMER ASSESSMENT OF THE SAFETY OF RESTAURANTS: THE ROLE OF INSPECTION NOTICES AND OTHER INFORMATION CUES","year":2006,"lang":"en","type":"article","venue":"Journal of Food Safety","topic":"Food Safety and Hygiene","field":"Agricultural and Biological Sciences","cited_by":128,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":true,"ca_institutions":"Hamilton Health Sciences; Memorial University of Newfoundland; University of Guelph; Regional Municipality of Waterloo; Public Health Agency of Canada","funders":"","keywords":"Credence; Food safety; Business; Quality (philosophy); Marketing; Focus group; Advertising; Environmental health; Medicine","score_opus":0.009111945336296324,"score_gpt":0.21771282868507194,"score_spread":0.2086008833487756,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1998197939","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.994338,0.0005448509,0.000017251436,0.0015309139,0.00009051336,0.000110406276,0.000073712465,0.000003305058,0.0032910982],"genre_scores_gemma":[0.9996387,0.00015129526,0.00009958426,0.000046093464,0.000056975357,4.035946e-7,0.0000014663308,4.7054837e-7,0.0000050429016],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.99880975,0.00011928115,0.0006540389,0.000042778942,0.00029470777,0.00007941149],"domain_scores_gemma":[0.9985819,0.00017576008,0.0009680755,0.000052287993,0.00020401384,0.00001797604],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0006166177,0.00006870323,0.00018986175,0.000016229516,0.0001198676,0.000010438576,0.00018264266,0.000045397683,0.000028262662],"category_scores_gemma":[0.000035990604,0.000019845233,0.00010908571,0.00019325843,0.00015942834,0.00025104723,0.00003815114,0.00011779355,1.9064316e-7],"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":[0.0029322912,0.0008913281,0.31622514,0.00018564235,0.0005267072,6.743484e-7,0.0023393084,0.003207501,0.400067,0.048453946,0.0004985293,0.22467194],"study_design_scores_gemma":[0.00033585643,0.00069810194,0.96395904,0.00008427246,0.000042288015,0.000009941902,0.0017385599,0.00010151603,0.015723411,0.0010711495,0.01618511,0.000050776875],"about_ca_topic_score_codex":0.00025503407,"about_ca_topic_score_gemma":0.0006275116,"teacher_disagreement_score":0.64773387,"about_ca_system_score_codex":0.000015753303,"about_ca_system_score_gemma":0.000022340742,"threshold_uncertainty_score":0.09219367},"labels":[],"label_agreement":null},{"id":"W2007974439","doi":"10.1111/j.1745-4565.2009.00173.x","title":"GROWTH INHIBITION OF <i>CLOSTRIDIUM PERFRINGENS</i> VEGETATIVE CELLS AND SPORES USING CHICKEN IMMUNOGLOBULIN Y","year":2009,"lang":"en","type":"article","venue":"Journal of Food Safety","topic":"Animal health and immunology","field":"Veterinary","cited_by":7,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Alberta","funders":"Food Safety and Inspection Service","keywords":"Clostridium perfringens; Spore; Microbiology; Incubation; Biology; Antibody; Clostridia; Antimicrobial; Bacteria; Preservative; Food science; Incubation period; Biochemistry; Immunology","score_opus":0.03542271196657855,"score_gpt":0.2995512084918455,"score_spread":0.264128496525267,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2007974439","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9948088,0.0035778529,0.00027373407,0.00033418895,0.00018094672,0.000104657396,0.000025701083,0.000006790617,0.0006873517],"genre_scores_gemma":[0.9969294,0.00075180107,0.0019862503,0.00016670497,0.00014892597,1.7825029e-7,0.0000018746182,0.000010006077,0.000004874896],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99857193,0.00012073482,0.0007970075,0.000112589376,0.00017205667,0.00022568704],"domain_scores_gemma":[0.9987636,0.0000676902,0.00074220536,0.000090028,0.0002497811,0.00008665023],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00040846766,0.00013802909,0.00039871523,0.00013629769,0.00010163514,0.000008782042,0.00008982559,0.00011132433,0.000023664657],"category_scores_gemma":[0.00005082912,0.000119287324,0.00011172901,0.00012691629,0.000087932356,0.00024063911,0.0000335655,0.00034364927,0.000002923232],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.013888325,0.0002559088,0.0005235061,0.00013322118,0.00012423607,0.00013528028,0.0017342465,0.000009963122,0.97883844,0.00084074744,0.00012277106,0.0033933544],"study_design_scores_gemma":[0.0066681956,0.082000434,0.26672956,0.0010912949,0.00027838055,0.0054572914,0.001796531,0.00015140473,0.6273216,0.0066193654,0.0012615077,0.0006244012],"about_ca_topic_score_codex":0.000019700688,"about_ca_topic_score_gemma":9.784771e-7,"teacher_disagreement_score":0.3515168,"about_ca_system_score_codex":0.000076236516,"about_ca_system_score_gemma":0.00012458794,"threshold_uncertainty_score":0.4864396},"labels":[],"label_agreement":null},{"id":"W2025813158","doi":"10.1111/j.1745-4565.2000.tb00303.x","title":"EFFECT OF FILMS OF DIFFERENT OXYGEN TRANSMISSION RATE ON TOXIN PRODUCTION BY <i>CLOSTRIDIUM BOTULINUM</i> TYPE E IN VACUUM PACKAGED COLD AND HOT SMOKED TROUT FILLETS","year":2000,"lang":"en","type":"article","venue":"Journal of Food Safety","topic":"Meat and Animal Product Quality","field":"Agricultural and Biological Sciences","cited_by":22,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"McGill University; Health Canada","funders":"","keywords":"Trout; Rainbow trout; Food science; Vacuum packing; Food spoilage; Chemistry; Smoked fish; Fish <Actinopterygii>; Clostridium botulinum; Modified atmosphere; Fishery; Toxin; Shelf life; Biology; Bacteria","score_opus":0.013698717964549346,"score_gpt":0.2292455212401649,"score_spread":0.21554680327561554,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2025813158","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9975431,0.000570517,4.561601e-7,0.0014673914,0.00009650098,0.00022099334,0.000032189673,0.000004548347,0.00006428387],"genre_scores_gemma":[0.99889654,0.00081208255,0.000011498124,0.000044072378,0.00010458873,8.7025e-7,0.000008814962,0.0000013057221,0.000120215314],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9983783,0.0004968512,0.00056229864,0.00017635025,0.00023799083,0.00014822623],"domain_scores_gemma":[0.99932164,0.0002022024,0.00027848542,0.00004941746,0.00006449068,0.00008375044],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0011093353,0.00014309713,0.00043385764,0.000018079028,0.000051204137,0.000008397855,0.00011645776,0.00008581371,0.0002737424],"category_scores_gemma":[0.00007007104,0.000051971045,0.000111406145,0.0001976043,0.000039334376,0.000094612624,0.000009440858,0.00021162601,8.8638484e-7],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.005106371,0.00021901235,0.00054002734,0.00005258313,0.00002056645,0.0000012594014,0.00008467734,0.000006314885,0.9588213,0.0000048368574,0.0007384649,0.034404613],"study_design_scores_gemma":[0.0008764696,0.00988565,0.052392833,0.00016426499,0.000026674074,0.000005969102,0.000048281658,0.0000058625874,0.9348488,0.00004421656,0.0015972423,0.00010378125],"about_ca_topic_score_codex":0.000015520787,"about_ca_topic_score_gemma":0.000009536365,"teacher_disagreement_score":0.051852804,"about_ca_system_score_codex":0.00001691287,"about_ca_system_score_gemma":0.0000079710735,"threshold_uncertainty_score":0.29972872},"labels":[],"label_agreement":null},{"id":"W2041265853","doi":"10.1111/j.1745-4565.2001.tb00323.x","title":"GROWTH, SURVIVAL AND HEAT RESISTANCE OF <i>SALMONELLA</i> TYPHIMURIUM AND <i>ESCHERICHIA COLI</i> IN REGULAR AND OMEGA‐3 HENS EGG PRODUCTS","year":2001,"lang":"en","type":"article","venue":"Journal of Food Safety","topic":"Animal Nutrition and Physiology","field":"Agricultural and Biological Sciences","cited_by":6,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Manitoba","funders":"","keywords":"Yolk; Salmonella; Escherichia coli; Biology; Population; Food science; Nalidixic acid; Bacteria; Microbiology; Biochemistry","score_opus":0.015324155560025013,"score_gpt":0.2046085947135967,"score_spread":0.18928443915357168,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2041265853","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9910162,0.003277395,8.543882e-7,0.005199185,0.00005375764,0.00007819124,0.000014458562,0.0000037054406,0.0003562212],"genre_scores_gemma":[0.9947792,0.0047527514,0.00011491144,0.00015518616,0.00014477118,5.126542e-7,0.0000019905838,9.905768e-7,0.000049646864],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.9991579,0.00011125949,0.00032321468,0.00014722656,0.000118189666,0.00014220364],"domain_scores_gemma":[0.99950755,0.00011518119,0.00013297088,0.000027777169,0.00012891264,0.00008759686],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00031111744,0.00009639277,0.00029431863,0.000016611573,0.00006214288,0.000012353354,0.00007145771,0.00006975211,0.0000068479103],"category_scores_gemma":[0.000047105143,0.000043473985,0.000031780073,0.00023020673,0.00013076073,0.00010454375,0.000034625198,0.00014173784,1.9239246e-7],"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":[0.001258907,0.000120919016,0.023946377,0.00005074732,0.000018884042,0.000015154637,0.00008361634,7.254934e-7,0.9730315,0.0008110063,0.000256858,0.0004052802],"study_design_scores_gemma":[0.0009005805,0.0014872386,0.97225714,0.0000944807,0.000016222602,0.000092501665,0.0003990551,0.0000023435045,0.0051036784,0.0034332841,0.016062405,0.00015106375],"about_ca_topic_score_codex":0.00001859209,"about_ca_topic_score_gemma":0.00015623485,"teacher_disagreement_score":0.9679279,"about_ca_system_score_codex":0.000008249032,"about_ca_system_score_gemma":0.000008274942,"threshold_uncertainty_score":0.17728175},"labels":[],"label_agreement":null},{"id":"W2046968075","doi":"10.1111/j.1745-4565.2003.tb00355.x","title":"CHALLENGE STUDIES WITH PROTEOLYTIC <i>CLOSTRIDIUM BOTULINUM</i> IN YEAST AND CHEMICALLY LEAVENED CRUMPETS PACKAGED UNDER MODIFIED ATMOSPHERES","year":2003,"lang":"en","type":"article","venue":"Journal of Food Safety","topic":"Botulinum Toxin and Related Neurological Disorders","field":"Medicine","cited_by":0,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Health Canada; McGill University","funders":"","keywords":"Leavening agent; Clostridium botulinum; Yeast; Chemistry; Food science; Ethanol; Spore; Fermentation; Saccharomyces cerevisiae; Microbiology; Biochemistry; Toxin; Biology","score_opus":0.030532956379938237,"score_gpt":0.26427664649629445,"score_spread":0.2337436901163562,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2046968075","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.98328185,0.006985957,0.00013171088,0.0070209852,0.000085684806,0.0004123431,0.000002079967,0.000017759648,0.0020616471],"genre_scores_gemma":[0.99349576,0.0049415263,0.00069432775,0.00068917254,0.000045250115,0.000004926913,5.413144e-7,0.000024148207,0.00010434537],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.9984173,0.00013861433,0.0005891837,0.00022542458,0.00033075982,0.00029871144],"domain_scores_gemma":[0.9990886,0.00013216071,0.0002694112,0.00015473583,0.00015662126,0.00019848773],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00036559365,0.00022560105,0.0006361002,0.000045010485,0.00005886949,0.00001055748,0.00007931005,0.00020180794,0.000025715384],"category_scores_gemma":[0.00028934955,0.00013732065,0.0001115133,0.0002252518,0.00019039237,0.000083328574,0.0000255758,0.00085836096,0.0000024629612],"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":[0.19883296,0.0317201,0.09229779,0.0074578365,0.027173901,0.01873198,0.017706746,0.018647136,0.50190055,0.034775518,0.0063246246,0.044430822],"study_design_scores_gemma":[0.26430562,0.1256043,0.29323047,0.0110091055,0.0045254943,0.019462243,0.02227122,0.0007998403,0.18158543,0.06090107,0.011232747,0.0050724507],"about_ca_topic_score_codex":8.836537e-7,"about_ca_topic_score_gemma":0.000013724118,"teacher_disagreement_score":0.32031515,"about_ca_system_score_codex":0.00006536423,"about_ca_system_score_gemma":0.00014087632,"threshold_uncertainty_score":0.55997735},"labels":[],"label_agreement":null},{"id":"W2065538690","doi":"10.1111/j.1745-4565.2000.tb00292.x","title":"EFFECT OF ETHANOL VAPOR ON GROWTH AND TOXIN PRODUCTION BY <i>CLOSTRIDIUM BOTULINUM</i> IN A HIGH MOISTURE BAKERY PRODUCT","year":2000,"lang":"en","type":"article","venue":"Journal of Food Safety","topic":"Botulinum Toxin and Related Neurological Disorders","field":"Medicine","cited_by":33,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Health Canada; McGill University","funders":"Health Canada","keywords":"Ethanol; Clostridium botulinum; Chemistry; Food science; Toxin; Ethanol fuel; Moisture; Biochemistry; Organic chemistry","score_opus":0.005131186038836486,"score_gpt":0.22485103930370415,"score_spread":0.21971985326486765,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2065538690","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.98428917,0.0020876986,0.0000022588495,0.01208179,0.00027072307,0.00048058137,0.0000097038455,0.000014463032,0.0007635874],"genre_scores_gemma":[0.99555355,0.0035233423,0.000050565952,0.00047325532,0.0001938202,0.0000030547237,0.0000047211092,0.00001888658,0.00017881111],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9982435,0.00026894777,0.0006458784,0.00026466246,0.00036076267,0.00021622074],"domain_scores_gemma":[0.9992078,0.00015396545,0.00026916474,0.00016905533,0.00006826433,0.00013176817],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0006312085,0.00020425387,0.0006003894,0.00013061891,0.00003535264,0.000005791281,0.000083566636,0.00021719858,0.00005825987],"category_scores_gemma":[0.0003758669,0.0001289229,0.0001438296,0.00034566165,0.00009860182,0.000086157335,0.000012720196,0.00098299,0.0000031969757],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.10131532,0.0050512184,0.01646136,0.0018512774,0.0009887543,0.0006202604,0.0009381966,0.0007562774,0.6822846,0.00007335949,0.021934649,0.16772474],"study_design_scores_gemma":[0.014307435,0.0456763,0.045941316,0.00085376424,0.0004377396,0.0014153174,0.000032797176,0.000014726162,0.88774824,0.00038741544,0.002832761,0.0003521904],"about_ca_topic_score_codex":0.000008713107,"about_ca_topic_score_gemma":0.000001699674,"teacher_disagreement_score":0.20546365,"about_ca_system_score_codex":0.000032740772,"about_ca_system_score_gemma":0.000050623355,"threshold_uncertainty_score":0.52573234},"labels":[],"label_agreement":null},{"id":"W2090643852","doi":"10.1111/j.1745-4565.2001.tb00309.x","title":"SURVIVAL OF THREE <i>SALMONELLA</i> SEROTYPES ON BEEF TRIMMINGS DURING SIMULATED COMMERCIAL FREEZING AND FROZEN STORAGE","year":2001,"lang":"en","type":"article","venue":"Journal of Food Safety","topic":"Listeria monocytogenes in Food Safety","field":"Biochemistry, Genetics and Molecular Biology","cited_by":35,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Saskatchewan","funders":"","keywords":"Salmonella; Agar; Food science; Serotype; Chemistry; Inoculation; Tryptic soy broth; Microbiology; Biology; Bacteria; Horticulture","score_opus":0.04617484407798489,"score_gpt":0.2842752543821154,"score_spread":0.23810041030413054,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2090643852","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9972127,0.0009973849,0.00045164436,0.000164085,0.000441495,0.00013237727,0.00003556282,0.000006560968,0.0005581967],"genre_scores_gemma":[0.99869543,0.000393889,0.00023917851,0.00008189597,0.00050421426,5.370666e-7,0.000010765414,0.00003501114,0.00003910276],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.998437,0.00011122268,0.0007002231,0.00022569715,0.00027946394,0.00024638805],"domain_scores_gemma":[0.9987735,0.000056972596,0.0005446912,0.00030784303,0.00019184119,0.00012512993],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00048983446,0.0002192273,0.00044152047,0.00008994728,0.00011230365,0.000018262914,0.00029713305,0.00020430164,0.000011687225],"category_scores_gemma":[0.00011480062,0.00019957864,0.00018405699,0.00011683385,0.0000918022,0.000015196379,0.00020086585,0.00022441577,0.0000010068543],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00896615,0.00020882832,0.029762808,0.00006756308,0.00054739515,0.000054290453,0.00021371302,0.0035041298,0.9527846,0.000047378664,0.00008704821,0.003756107],"study_design_scores_gemma":[0.008261283,0.005567285,0.14308587,0.00022022701,0.00020859743,0.00043597684,0.0001855432,0.000103712875,0.83253634,0.0002165039,0.008547983,0.0006306782],"about_ca_topic_score_codex":0.000012910067,"about_ca_topic_score_gemma":0.000045135228,"teacher_disagreement_score":0.12024824,"about_ca_system_score_codex":0.0000392862,"about_ca_system_score_gemma":0.00006743486,"threshold_uncertainty_score":0.8138581},"labels":[],"label_agreement":null},{"id":"W2093228979","doi":"10.1111/j.1745-4565.2000.tb00295.x","title":"EFFECT OF HEADSPACE OXYGEN AND FILMS OF DIFFERENT OXYGEN TRANSMISSION RATE ON TOXIN PRODUCTION BY <i>CLOSTRIDIUM BOTULINUM</i> TYPE E IN RAINBOW TROUT FILLETS STORED UNDER MODIFIED ATMOSPHERES","year":2000,"lang":"en","type":"article","venue":"Journal of Food Safety","topic":"Meat and Animal Product Quality","field":"Agricultural and Biological Sciences","cited_by":24,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Health Canada; McGill University","funders":"Division of Chemistry","keywords":"Rainbow trout; Food spoilage; Modified atmosphere; Trout; Oxygen; Chemistry; Food science; Clostridium botulinum; Relative humidity; Fish <Actinopterygii>; Environmental chemistry; Fishery; Toxin; Shelf life; Biology; Bacteria; Biochemistry","score_opus":0.016327347000981506,"score_gpt":0.23755832591950246,"score_spread":0.22123097891852095,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2093228979","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9959981,0.0009397936,0.0000025827242,0.0025745449,0.000091847476,0.0002489032,0.000024198844,0.000005982482,0.000114058625],"genre_scores_gemma":[0.998866,0.00067249674,0.000030036987,0.00004591078,0.00011009275,0.0000010045018,0.000009988455,0.0000019081747,0.00026255226],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99827665,0.00051706086,0.00055071287,0.00021203299,0.00026981434,0.00017374541],"domain_scores_gemma":[0.99927187,0.0002081724,0.0002917,0.000059477494,0.00007214662,0.00009663348],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0009382122,0.00017081533,0.00047534934,0.00001000023,0.00005892285,0.000010292782,0.00013236207,0.00010246171,0.00024581625],"category_scores_gemma":[0.000075899305,0.00006476557,0.00012316773,0.0001980675,0.00005246669,0.000090823705,0.0000117954505,0.00020259943,7.846881e-7],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.007090852,0.0002631796,0.0002919892,0.00006314688,0.000037613754,0.0000010462232,0.00018030537,0.00026977964,0.93770343,0.000011019189,0.0011932853,0.052894372],"study_design_scores_gemma":[0.0021536665,0.01589977,0.08836183,0.0003331075,0.00005554129,0.000013735106,0.00020408812,0.00009160315,0.8902394,0.00027740275,0.0021061406,0.0002636807],"about_ca_topic_score_codex":0.0000425008,"about_ca_topic_score_gemma":0.000026284222,"teacher_disagreement_score":0.08806984,"about_ca_system_score_codex":0.000026960928,"about_ca_system_score_gemma":0.000012055732,"threshold_uncertainty_score":0.26915157},"labels":[],"label_agreement":null},{"id":"W2094164285","doi":"10.1111/j.1745-4565.2003.tb00360.x","title":"<i>ESCHERICHIA COLI</i> O157 IN IRISH FEEDLOT CATTLE: A LONGITUDINAL STUDY INVOLVING PREHARVEST AND HARVEST PHASES OF THE FOOD CHAIN","year":2003,"lang":"en","type":"article","venue":"Journal of Food Safety","topic":"Escherichia coli research studies","field":"Biochemistry, Genetics and Molecular Biology","cited_by":13,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"","funders":"McGill University","keywords":"Feces; Feedlot; Biology; Fecal coliform; Veterinary medicine; Animal science; Preharvest; Escherichia coli; Microbiology; Ecology; Water quality; Botany; Medicine","score_opus":0.028863092835185164,"score_gpt":0.28487691857371067,"score_spread":0.2560138257385255,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2094164285","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99292433,0.005807311,0.00006857622,0.00020715145,0.00013304777,0.00039714633,0.000021865964,0.0000021980882,0.00043837886],"genre_scores_gemma":[0.99868447,0.0007130773,0.0003196413,0.00007174413,0.000093414965,0.000011771981,9.1224035e-7,0.00001902021,0.00008595345],"study_design_codex":"observational","study_design_gemma":"observational","domain_scores_codex":[0.99807847,0.00042605036,0.0006067767,0.00022975844,0.00036415775,0.00029481718],"domain_scores_gemma":[0.99884176,0.000091711925,0.000401141,0.00028137115,0.00027499077,0.00010901833],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0011183687,0.00019584595,0.00037934165,0.000076407996,0.00013187922,0.000035912573,0.0003158006,0.00008466841,0.0000052977502],"category_scores_gemma":[0.001139503,0.00014264704,0.00012780451,0.0003309053,0.00020122949,0.000021546892,0.00020438872,0.00035315627,1.398635e-7],"study_design_candidate":"observational","study_design_consensus":"observational","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0006191185,0.001579477,0.7683296,0.0001042986,0.00067888905,0.000009263659,0.0007688834,0.00014041555,0.22636819,0.00013706279,0.0010052136,0.0002595483],"study_design_scores_gemma":[0.0032033848,0.0059546307,0.9499934,0.000116240786,0.0000682291,0.000051918785,0.0016785755,0.000004007854,0.036521513,0.00005493775,0.0021522373,0.00020094353],"about_ca_topic_score_codex":0.000028375352,"about_ca_topic_score_gemma":0.001268205,"teacher_disagreement_score":0.18984668,"about_ca_system_score_codex":0.000041061125,"about_ca_system_score_gemma":0.00030608883,"threshold_uncertainty_score":0.58169776},"labels":[],"label_agreement":null},{"id":"W2096924361","doi":"10.1111/j.1745-4565.2003.tb00356.x","title":"ACID TOLERANCE OF <i>ESCHERICHIA COLI</i> FOLLOWING COLD SHOCK TREATMENT","year":2003,"lang":"en","type":"article","venue":"Journal of Food Safety","topic":"Microbial Inactivation Methods","field":"Biochemistry, Genetics and Molecular Biology","cited_by":5,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Manitoba","funders":"","keywords":"Tartaric acid; Citric acid; Acetic acid; Malic acid; Chemistry; Escherichia coli; Food science; Strain (injury); Orange (colour); Microbiology; Biochemistry; Biology","score_opus":0.01712518712372617,"score_gpt":0.27760941656353444,"score_spread":0.26048422943980826,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2096924361","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9846003,0.0013321838,0.011935778,0.000081278056,0.000343516,0.00010176718,0.000010697212,0.0000018924843,0.0015925847],"genre_scores_gemma":[0.97594225,0.0002023595,0.023329861,0.00017900555,0.00010774651,0.0000014637433,0.000002740619,0.000013585287,0.00022100458],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9990359,0.00017135293,0.00043682216,0.000109600536,0.00011633658,0.00013000822],"domain_scores_gemma":[0.9992481,0.000020574736,0.00035935402,0.0001717144,0.0001330826,0.00006718463],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00039604923,0.0001151768,0.00026309403,0.00003182832,0.00004116265,0.0000070748883,0.00010909342,0.000096077245,0.000020066429],"category_scores_gemma":[0.00013044372,0.000098159704,0.0002591478,0.00010290506,0.000021773723,0.000006688099,0.000012560269,0.00007916975,6.7694015e-7],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00018769431,0.00011318646,0.0004393417,0.000007655637,0.00017309257,0.0000028425595,0.000044563214,0.00014933941,0.9978653,0.00018649818,0.0003821693,0.00044831022],"study_design_scores_gemma":[0.0011341277,0.0012480342,0.00027587882,0.00002134364,0.000038394643,0.00001917317,0.000035830828,0.0000018048422,0.8938373,0.00003053666,0.10327472,0.00008290323],"about_ca_topic_score_codex":0.0000020400655,"about_ca_topic_score_gemma":0.0000061317064,"teacher_disagreement_score":0.10402805,"about_ca_system_score_codex":0.00005132701,"about_ca_system_score_gemma":0.00015957098,"threshold_uncertainty_score":0.40028366},"labels":[],"label_agreement":null},{"id":"W2106437692","doi":"10.1111/j.1745-4565.2007.00093.x","title":"EFFECT OF <i>BIFIDOBACTERIUM BREVE</i> ON THE GROWTH OF <i>ENTEROBACTER SAKAZAKII</i> IN REHYDRATED INFANT MILK FORMULA","year":2008,"lang":"en","type":"article","venue":"Journal of Food Safety","topic":"Enterobacteriaceae and Cronobacter Research","field":"Biochemistry, Genetics and Molecular Biology","cited_by":9,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Manitoba","funders":"","keywords":"Bifidobacterium breve; Enterobacter; Infant formula; Probiotic; Food science; Microbiology; Bifidobacterium; Bacteria; Biology; Lactobacillus; Escherichia coli; Fermentation; Biochemistry","score_opus":0.009268208800960938,"score_gpt":0.2440761479237675,"score_spread":0.23480793912280656,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2106437692","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9986128,0.00019557816,0.000048023005,0.0002863294,0.00014741212,0.00024246337,0.000039717863,0.0000020189361,0.00042566116],"genre_scores_gemma":[0.99888813,0.0006723274,0.0000437174,0.00019431992,0.000118478485,0.0000046905748,0.000019131097,0.000022462344,0.000036748468],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9978948,0.00043057968,0.00086768495,0.00018342012,0.0003323521,0.00029113126],"domain_scores_gemma":[0.9986094,0.000108635,0.0005559905,0.0003761428,0.00026228963,0.00008749977],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00090428576,0.00021536025,0.00048563574,0.00012489545,0.00004733644,0.0000099680665,0.00046139708,0.00014538348,0.000022016551],"category_scores_gemma":[0.00015813214,0.0001342761,0.0003226077,0.00019767664,0.00014728458,0.000019706868,0.00012529374,0.00031393155,0.0000022024053],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0055011124,0.0002269796,0.059285555,0.00010609176,0.00020687978,0.000017874545,0.0001368048,0.000009366555,0.9332984,0.000019646262,0.0007761541,0.0004151159],"study_design_scores_gemma":[0.0023867637,0.008184381,0.051377445,0.00021744931,0.000025499414,0.0001668872,0.000020488034,0.0000021429107,0.9358889,0.000012512065,0.0015936518,0.00012391407],"about_ca_topic_score_codex":0.00001736669,"about_ca_topic_score_gemma":0.000034758497,"teacher_disagreement_score":0.007957401,"about_ca_system_score_codex":0.0000318311,"about_ca_system_score_gemma":0.00010466057,"threshold_uncertainty_score":0.54756206},"labels":[],"label_agreement":null},{"id":"W2140083358","doi":"10.1111/j.1745-4565.2004.00556.x","title":"CONTROL OF <i>BACILLUS CEREUS</i> IN HIGH‐pH CRUMPETS","year":2004,"lang":"en","type":"article","venue":"Journal of Food Safety","topic":"Probiotics and Fermented Foods","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":false,"route_about_ca":false,"ca_institutions":"Canadian Food Inspection Agency; McGill University","funders":"","keywords":"Cereus; Bacillus cereus; Food science; Chemistry; Moisture; Biology; Bacteria; Organic chemistry","score_opus":0.009856691502354723,"score_gpt":0.19469840612682515,"score_spread":0.18484171462447044,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2140083358","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9958146,0.0003682599,0.000071591894,0.0029196036,0.00017946848,0.00008148589,0.00006137521,0.000004158897,0.00049941585],"genre_scores_gemma":[0.99942726,0.00011995895,0.00011580648,0.00019739482,0.0001283594,3.4001167e-7,0.0000021987103,6.1842815e-7,0.000008068111],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.99897265,0.0000397531,0.0005189797,0.000083912084,0.00020814643,0.00017654467],"domain_scores_gemma":[0.9993943,0.000059915237,0.0003247219,0.00003550196,0.000105028346,0.00008055472],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0003408264,0.000088956716,0.00028090883,0.000022350563,0.000037969934,0.000011035165,0.00022492743,0.00008062257,0.000055419492],"category_scores_gemma":[0.00003861947,0.00003250286,0.00013606466,0.00020297985,0.000037872844,0.0000925422,0.000025954447,0.00018644502,0.000002747742],"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":[0.0012743898,0.0011035593,0.0067577004,0.000024508736,0.00018020615,0.000065621956,0.0001891397,0.0014435233,0.93436223,0.01128396,0.00011645795,0.043198705],"study_design_scores_gemma":[0.013654435,0.01738521,0.8107019,0.0005840558,0.000105633946,0.00030197992,0.0004971993,0.000028570359,0.10512027,0.03109819,0.019858554,0.0006640123],"about_ca_topic_score_codex":0.00004067944,"about_ca_topic_score_gemma":0.00015598534,"teacher_disagreement_score":0.82924193,"about_ca_system_score_codex":0.000052917618,"about_ca_system_score_gemma":0.000024917057,"threshold_uncertainty_score":0.1325428},"labels":[],"label_agreement":null},{"id":"W2168542995","doi":"10.1111/jfs.12172","title":"Determinants of Future Microbial Food Safety in <scp>C</scp>anada for risk communication","year":2015,"lang":"en","type":"article","venue":"Journal of Food Safety","topic":"Food Safety and Hygiene","field":"Agricultural and Biological Sciences","cited_by":6,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Guelph","funders":"","keywords":"Food safety; Ranking (information retrieval); Risk analysis (engineering); Context (archaeology); Business; Food safety risk analysis; Commodity; Computer science; Environmental planning; Marketing; Geography; Biology; Food science","score_opus":0.02604700218204882,"score_gpt":0.2368980066973016,"score_spread":0.2108510045152528,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2168542995","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9957396,0.0016180067,0.000025368796,0.0013315325,0.0003581257,0.00024607687,0.0003475428,0.0000076975175,0.00032608712],"genre_scores_gemma":[0.99732155,0.0010144415,0.0010811156,0.00010295477,0.00042731452,0.000002600372,0.000018191751,0.0000022950817,0.000029530758],"study_design_codex":"design_other","study_design_gemma":"observational","domain_scores_codex":[0.9980325,0.00029288107,0.0009459192,0.00015413755,0.00029246075,0.0002820981],"domain_scores_gemma":[0.99767846,0.00073961116,0.0009757407,0.00011668068,0.00032433527,0.00016516584],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0014410109,0.00016449965,0.00046814833,0.000040556,0.0001592214,0.00002047309,0.00058840483,0.00016368474,0.000010448812],"category_scores_gemma":[0.0005656795,0.00007354211,0.00024716594,0.00032330258,0.000069522466,0.00024337492,0.00009079227,0.00032490835,0.0000017090938],"study_design_candidate":"design_other","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.008731479,0.0030316843,0.04957025,0.00026112064,0.000550815,0.00003608501,0.0088572,0.0016457068,0.13897358,0.0031837397,0.019981539,0.7651768],"study_design_scores_gemma":[0.009159903,0.022546329,0.44968405,0.00049263117,0.00019872868,0.0002705005,0.014329508,0.00024862096,0.059263453,0.0075849127,0.4357679,0.00045346425],"about_ca_topic_score_codex":0.0000818831,"about_ca_topic_score_gemma":0.007918593,"teacher_disagreement_score":0.76472336,"about_ca_system_score_codex":0.00008870594,"about_ca_system_score_gemma":0.00008264264,"threshold_uncertainty_score":0.44187605},"labels":[],"label_agreement":null},{"id":"W2609391535","doi":"10.1111/jfs.12303","title":"Modeling the combined effect of NaCl and pH against <i>Cronobacter</i> spp. using response surface methodology","year":2016,"lang":"en","type":"article","venue":"Journal of Food Safety","topic":"Enterobacteriaceae and Cronobacter Research","field":"Biochemistry, Genetics and Molecular Biology","cited_by":4,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Manitoba","funders":"Deanship of Research, Jordan University of Science and Technology","keywords":"Cronobacter; Food science; Fermentation; Chemistry; Agar; Fermentation in food processing; Bacteria; Biology; Lactic acid; Biochemistry; Escherichia coli; Enterobacter","score_opus":0.03721151176442291,"score_gpt":0.31249082288800734,"score_spread":0.27527931112358445,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2609391535","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99199724,0.00066502846,0.0065339524,0.00049717014,0.0001398728,0.00012230787,0.000019625317,0.0000019759086,0.000022843904],"genre_scores_gemma":[0.99825954,0.0006007071,0.00091590616,0.000067511864,0.00009708323,6.167761e-7,0.0000018998965,0.000017793453,0.00003895652],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.997623,0.0013767789,0.0004553717,0.00015892027,0.00015510683,0.0002308071],"domain_scores_gemma":[0.9989002,0.0003280163,0.00024940586,0.00027042784,0.00016413949,0.00008783193],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0027854247,0.00014661651,0.00033265186,0.000042903343,0.0000766195,0.000017485469,0.00025999267,0.00011988518,0.000007194231],"category_scores_gemma":[0.00036876206,0.00007717573,0.00015848517,0.000056680987,0.00012880257,0.000014340615,0.00016675972,0.00014507247,6.983575e-7],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.01185914,0.00002436928,0.0029333883,0.000021589607,0.00018854789,0.0000035216244,0.00004778479,0.00030254293,0.9826358,0.000004351518,0.000028659333,0.0019502981],"study_design_scores_gemma":[0.0032536183,0.0042908965,0.0021409118,0.0001370511,0.000063689586,0.0001481399,0.000073237425,0.00017394173,0.98843706,0.000034075132,0.0011110202,0.00013633951],"about_ca_topic_score_codex":0.0000053792623,"about_ca_topic_score_gemma":0.00000724189,"teacher_disagreement_score":0.008605522,"about_ca_system_score_codex":0.000028103657,"about_ca_system_score_gemma":0.00009943942,"threshold_uncertainty_score":0.3147135},"labels":[],"label_agreement":null},{"id":"W2790017861","doi":"10.1111/jfs.12439","title":"Pork juice promotes biofilm formation in <i>Listeria monocytogenes</i>","year":2018,"lang":"en","type":"article","venue":"Journal of Food Safety","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":false,"route_about_ca":true,"ca_institutions":"","funders":"National Key Research and Development Program of China; Shanghai Jiao Tong University","keywords":"Listeria monocytogenes; Biofilm; Salmonella enterica; Food science; Salmonella; Microbiology; Chemistry; Staphylococcus aureus; Raw meat; Listeria; Crystal violet; Biology; Bacteria","score_opus":0.05323685961527478,"score_gpt":0.3099018790365901,"score_spread":0.2566650194213153,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2790017861","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99194956,0.0008177493,0.0031713913,0.00042420984,0.0009247322,0.00021743512,0.00003746152,0.000008363022,0.002449105],"genre_scores_gemma":[0.99477345,0.00021445985,0.0033832362,0.0004244099,0.0010767205,0.0000041252683,0.000028253373,0.000029333383,0.000066007844],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99820286,0.0001403107,0.0008989985,0.00022269468,0.00023285432,0.0003022555],"domain_scores_gemma":[0.9985795,0.000015470692,0.0005775509,0.0003881187,0.0003246225,0.000114746756],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0006362193,0.00020964735,0.00029798277,0.00013144237,0.000084997526,0.00003640975,0.00042249146,0.00021477713,0.000027395414],"category_scores_gemma":[0.00012118853,0.0001872591,0.00016442807,0.0002134539,0.00010874375,0.000039139984,0.00020096438,0.00013976575,0.000012307657],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0019678697,0.0001295153,0.0014022441,0.000043436772,0.000102616614,0.000016839853,0.00027970274,0.00003337628,0.9884952,0.000097407465,0.0010647484,0.0063670753],"study_design_scores_gemma":[0.0016984285,0.0030556046,0.0042368765,0.00007017539,0.00003095694,0.0006827182,0.00012245386,0.000034243898,0.9316747,0.00024683453,0.057884857,0.00026210878],"about_ca_topic_score_codex":0.0000042685224,"about_ca_topic_score_gemma":0.000082719045,"teacher_disagreement_score":0.056820426,"about_ca_system_score_codex":0.00008476737,"about_ca_system_score_gemma":0.00012476032,"threshold_uncertainty_score":0.76362044},"labels":[],"label_agreement":null},{"id":"W2891345537","doi":"10.1111/jfs.12541","title":"Decontamination of fresh‐cut Chinese yams with ethanol, ascorbic acid and combinations following produce inoculations with <i>Escherichia coli</i> and <i>Salmonella</i> pathogens","year":2018,"lang":"en","type":"article","venue":"Journal of Food Safety","topic":"Listeria monocytogenes in Food Safety","field":"Biochemistry, Genetics and Molecular Biology","cited_by":1,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Ministry of Agriculture","funders":"Department of Science and Technology of Sichuan Province","keywords":"Salmonella; Ascorbic acid; Inoculation; Escherichia coli; Pathogen; Ethanol; Food science; Chemistry; Microbiology; Biology; Bacteria; Horticulture; Biochemistry","score_opus":0.016541397592983176,"score_gpt":0.26621171323899334,"score_spread":0.24967031564601017,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2891345537","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99450403,0.0009809395,0.0032941576,0.00025174563,0.00015407802,0.0002558227,0.000036282952,0.0000057648863,0.0005171456],"genre_scores_gemma":[0.99382967,0.00017758334,0.005643306,0.000106516316,0.00016036646,0.0000061428477,0.000022844803,0.000030479028,0.000023066847],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9987512,0.00010169726,0.00046369658,0.00026152973,0.00024680057,0.00017503073],"domain_scores_gemma":[0.9986205,0.000031129228,0.00048739422,0.00029713282,0.00045387322,0.00010994303],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00040261683,0.00020488143,0.00031005262,0.000082058876,0.00016512228,0.000028333834,0.00014867878,0.000120510456,0.0000025111124],"category_scores_gemma":[0.00009598997,0.00015256435,0.00007309967,0.00022762906,0.00021115749,0.000040975374,0.000100136385,0.00010842693,2.3596697e-7],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0009001882,0.00016252015,0.031207522,0.000042134274,0.00048976287,0.0000075488792,0.00051180384,0.00005420249,0.9654186,0.000091727925,0.000026776257,0.0010872292],"study_design_scores_gemma":[0.0050593517,0.008985861,0.112908214,0.00016485,0.00036344345,0.00047399744,0.00034147763,0.00005618854,0.8696842,0.00018030762,0.001370128,0.00041196193],"about_ca_topic_score_codex":0.000004488602,"about_ca_topic_score_gemma":0.00017852418,"teacher_disagreement_score":0.095734365,"about_ca_system_score_codex":0.000023609737,"about_ca_system_score_gemma":0.00015327583,"threshold_uncertainty_score":0.62213933},"labels":[],"label_agreement":null},{"id":"W2900510202","doi":"10.1111/jfs.12558","title":"Development of a multiplex real‐time PCR for simultaneous detection of <scp><i>Bacillus cereus</i></scp>, <scp><i>Listeria monocytogenes</i></scp>, and <scp><i>Staphylococcus aureus</i></scp> in food samples","year":2018,"lang":"en","type":"article","venue":"Journal of Food Safety","topic":"Salmonella and Campylobacter epidemiology","field":"Agricultural and Biological Sciences","cited_by":41,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Optech (Canada)","funders":"Earmarked Fund for Modern Agro-industry Technology Research System; China Scholarship Council","keywords":"Bacillus cereus; Listeria monocytogenes; Staphylococcus aureus; Cereus; Microbiology; Multiplex; GroEL; Tryptic soy broth; Multiplex polymerase chain reaction; Listeria; Bacteria; Biology; Food microbiology; Food science; Escherichia coli; Polymerase chain reaction; Gene","score_opus":0.03915970577611301,"score_gpt":0.250220333692858,"score_spread":0.21106062791674501,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2900510202","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99633193,0.0011787431,0.00041187354,0.00006942884,0.00043874848,0.00076325063,0.0003740987,0.000044203032,0.0003877062],"genre_scores_gemma":[0.9939945,0.00063062,0.004348499,0.00015259604,0.00066454016,0.000028657654,0.000048541595,0.000015701087,0.00011637026],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99486655,0.00044556285,0.002487697,0.0006823349,0.00054395944,0.00097389915],"domain_scores_gemma":[0.98906964,0.007133094,0.0022817897,0.00024125793,0.00086636044,0.00040783183],"candidate_categories":["metaepi_narrow"],"consensus_categories":[],"category_scores_codex":[0.0019688974,0.000604917,0.0015165859,0.0001962242,0.00034411135,0.000054807475,0.0007526282,0.00058488525,0.000011432059],"category_scores_gemma":[0.0037971658,0.00033004742,0.00046475494,0.00070655206,0.0003844316,0.00026931366,0.0002710103,0.00037544602,0.0000065120557],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00021587909,0.0003260609,0.005295227,0.000115885865,0.00030724815,0.000009107573,0.002300021,0.000100348996,0.9599494,0.00003110843,0.0003607598,0.030989002],"study_design_scores_gemma":[0.0037140376,0.011102042,0.17013587,0.0003271155,0.00018444264,0.00020867067,0.0055005006,0.00047167917,0.66503936,0.001395091,0.14168523,0.00023598336],"about_ca_topic_score_codex":0.0001385279,"about_ca_topic_score_gemma":0.002529658,"teacher_disagreement_score":0.29491,"about_ca_system_score_codex":0.00017191567,"about_ca_system_score_gemma":0.00014203573,"threshold_uncertainty_score":0.9999152},"labels":[],"label_agreement":null},{"id":"W2950362268","doi":"10.1111/jfs.12412","title":"Paper‐based microfluidic aptasensor for food safety","year":2017,"lang":"en","type":"article","venue":"Journal of Food Safety","topic":"Biosensors and Analytical Detection","field":"Engineering","cited_by":67,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Guelph","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Aptamer; Food safety; Microfluidics; Chemistry; Chromatography; Nanotechnology; Biochemical engineering; Food science; Materials science; Biology; Molecular biology","score_opus":0.01877327714096658,"score_gpt":0.23447441613993558,"score_spread":0.215701138998969,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2950362268","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.6531981,0.012570719,0.29808822,0.011875519,0.009012631,0.0014466768,0.0019848817,0.00043833826,0.01138487],"genre_scores_gemma":[0.9974774,0.00043122872,0.0013062669,0.00011185497,0.0005850464,0.0000014617996,0.0000027912233,0.000033926168,0.00005000554],"study_design_codex":"bench_or_experimental","study_design_gemma":"not_applicable","domain_scores_codex":[0.99887836,0.000020303312,0.00054282654,0.000109129855,0.00018896961,0.0002604237],"domain_scores_gemma":[0.9990685,0.00009986652,0.00022340083,0.000301599,0.00014714767,0.00015948473],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00034673867,0.00016649676,0.00033760286,0.00008348362,0.00029403903,0.00007851152,0.00025402798,0.00013942669,0.00006438273],"category_scores_gemma":[0.00016828791,0.00013852163,0.0003705004,0.000046806752,0.000048669226,0.000201295,0.00001602395,0.0002755905,0.000010351233],"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":[0.003505847,0.00044581323,0.0004343788,0.0010843911,0.0021559286,0.00007910162,0.00017061325,0.0077681616,0.78332734,0.0046100044,0.034557853,0.16186054],"study_design_scores_gemma":[0.008207098,0.0045342916,0.01692045,0.00047660686,0.0004825967,0.00020913657,0.00009444758,0.01937961,0.3541159,0.0022941479,0.5923729,0.0009127967],"about_ca_topic_score_codex":0.0000011725019,"about_ca_topic_score_gemma":0.000010717309,"teacher_disagreement_score":0.5578151,"about_ca_system_score_codex":0.00009184857,"about_ca_system_score_gemma":0.000033022618,"threshold_uncertainty_score":0.5648748},"labels":[],"label_agreement":null},{"id":"W2955291222","doi":"10.1111/jfs.12671","title":"Rolling circle amplification and its application in microfluidic systems for <i>Escherichia coli</i> O157:H7 detections","year":2019,"lang":"en","type":"article","venue":"Journal of Food Safety","topic":"Biosensors and Analytical Detection","field":"Engineering","cited_by":13,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Carleton University; National Research Council Canada; University of Ottawa","funders":"Natural Sciences and Engineering Research Council of Canada; China Scholarship Council","keywords":"Microfluidics; Rolling circle replication; Escherichia coli; SIGNAL (programming language); Biological system; Nanotechnology; Materials science; Chemistry; Biophysics; Chromatography; Analytical Chemistry (journal); Computer science; Biology; Biochemistry; DNA","score_opus":0.00939043005150727,"score_gpt":0.20833058729407167,"score_spread":0.1989401572425644,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2955291222","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.924636,0.0054012435,0.069101326,0.00008058328,0.000318623,0.00033763034,0.000010974399,0.000025534515,0.000088096815],"genre_scores_gemma":[0.99792576,0.0017959387,0.000102023274,0.000013528894,0.00012265015,0.000009379005,0.0000013739815,0.000015418056,0.000013938827],"study_design_codex":"bench_or_experimental","study_design_gemma":"simulation_or_modeling","domain_scores_codex":[0.9993063,0.000017655286,0.00038712993,0.000087568034,0.000084347674,0.00011696572],"domain_scores_gemma":[0.9996238,0.00005832675,0.00010185081,0.00007198762,0.000090457004,0.000053611355],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00028443814,0.00007346525,0.00017518693,0.00010192009,0.000040930005,0.00002441014,0.000051297633,0.000087461856,0.0000017589192],"category_scores_gemma":[0.000018956587,0.00007513445,0.00005700006,0.0001851293,0.0000056394883,0.00011596962,0.000004335486,0.00016152738,0.000006524437],"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":[0.00008014118,0.000029336132,0.00029291803,0.0002326707,0.00004878316,2.477197e-7,0.00006477827,0.013674216,0.98041886,0.00042096947,0.00006648936,0.0046706125],"study_design_scores_gemma":[0.0042223614,0.001192698,0.039101448,0.0004613163,0.00018057761,0.00012465505,0.000521593,0.7007646,0.207783,0.0010324401,0.04393874,0.0006765626],"about_ca_topic_score_codex":0.0000042407282,"about_ca_topic_score_gemma":0.0000049768228,"teacher_disagreement_score":0.7726358,"about_ca_system_score_codex":0.00008325588,"about_ca_system_score_gemma":0.0000114237855,"threshold_uncertainty_score":0.3063894},"labels":[],"label_agreement":null},{"id":"W2961716163","doi":"10.1111/jfs.12681","title":"Effects of metal oxide nanoparticles with plant extract on viability of foodborne pathogens","year":2019,"lang":"en","type":"article","venue":"Journal of Food Safety","topic":"Essential Oils and Antimicrobial Activity","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":false,"route_about_ca":false,"ca_institutions":"University of Manitoba","funders":"Jordan University of Science and Technology","keywords":"Listeria monocytogenes; Minimum bactericidal concentration; Antimicrobial; Antibacterial activity; Chemistry; Escherichia coli; Minimum inhibitory concentration; Zinc; Nanoparticle; Nuclear chemistry; Food science; Bacteria; Materials science; Nanotechnology; Biology; Biochemistry; Organic chemistry","score_opus":0.007696962821108601,"score_gpt":0.18564331711324117,"score_spread":0.17794635429213257,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2961716163","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99936324,0.00007031669,0.0000044265594,0.00019292417,0.00008339555,0.00013346193,0.000067219706,0.0000039012375,0.00008109449],"genre_scores_gemma":[0.9997695,0.00003130329,0.00011665964,0.000023491662,0.000049526112,3.2666412e-7,0.0000017194557,9.386131e-7,0.0000065082595],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99895746,0.00013523745,0.00038540355,0.000117003576,0.0002589509,0.00014592607],"domain_scores_gemma":[0.9987014,0.00053800025,0.00053145835,0.000046593523,0.00011553635,0.00006703176],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00044881084,0.00010751212,0.00039903278,0.000012904582,0.000033710006,0.000007457779,0.00014838667,0.000051851865,0.000037301477],"category_scores_gemma":[0.0000608846,0.000035329726,0.000201621,0.00014377436,0.00005395032,0.00012733143,0.000024999692,0.00013239551,0.0000018341821],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.001143329,0.0006117904,0.0036465006,0.00006569336,0.000071741466,0.0000072305156,0.000025675912,0.0000389091,0.99006706,0.000100831785,0.000006083341,0.0042151324],"study_design_scores_gemma":[0.0003058941,0.0036411548,0.25761813,0.00011004989,0.000039759758,0.000019654592,0.00002306029,0.0000032351431,0.7379989,0.00006888695,0.00010890011,0.000062340194],"about_ca_topic_score_codex":0.000025286203,"about_ca_topic_score_gemma":0.00006293626,"teacher_disagreement_score":0.25397164,"about_ca_system_score_codex":0.000012871796,"about_ca_system_score_gemma":0.000016499489,"threshold_uncertainty_score":0.14407043},"labels":[],"label_agreement":null},{"id":"W2998909625","doi":"10.1111/jfs.12769","title":"Heat resistance in <i>Escherichia coli</i> and its implications on ground beef cooking recommendations in Canada","year":2020,"lang":"en","type":"article","venue":"Journal of Food Safety","topic":"Listeria monocytogenes in Food Safety","field":"Biochemistry, Genetics and Molecular Biology","cited_by":11,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":true,"ca_institutions":"Canadian Cattlemen's Association; Agriculture and Agri-Food Canada","funders":"","keywords":"Escherichia coli; Heat resistance; Food science; Chemistry; Heat load; Biology; Animal science; Veterinary medicine; Materials science; Biochemistry; Thermodynamics; Physics; Medicine","score_opus":0.052442785035029034,"score_gpt":0.28629464134661536,"score_spread":0.23385185631158634,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2998909625","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9827832,0.0013305144,0.0001421624,0.014404264,0.00016235022,0.00014330375,0.000085149586,0.0000017238829,0.00094735884],"genre_scores_gemma":[0.99615973,0.0006969479,0.0004065682,0.0025771644,0.000113837115,0.0000047758017,0.00001610594,0.0000133801395,0.000011480812],"study_design_codex":"bench_or_experimental","study_design_gemma":"not_applicable","domain_scores_codex":[0.99895144,0.0000937101,0.00050876656,0.00017995897,0.00010512757,0.00016097933],"domain_scores_gemma":[0.9995186,0.000040216728,0.00012106929,0.00013236907,0.00007314029,0.00011466069],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00018770248,0.00011172848,0.00019475195,0.00003562326,0.000054058266,0.000012937314,0.00018007771,0.00006118242,0.0000072786656],"category_scores_gemma":[0.00010508913,0.00011495396,0.000036964677,0.0001776974,0.00001498524,0.000011332833,0.00007262737,0.00018999157,2.9799654e-7],"study_design_candidate":"bench_or_experimental","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":[0.0029740985,0.00017977976,0.0151529545,0.00010618375,0.00019348756,0.000039080307,0.0006478932,0.0014767598,0.969666,0.0015012347,0.0056319064,0.0024306003],"study_design_scores_gemma":[0.0078863185,0.0026568896,0.35496548,0.00042803743,0.00007586617,0.000105774976,0.0011051378,0.00020040864,0.24606834,0.000466006,0.38498166,0.0010600723],"about_ca_topic_score_codex":0.0017970526,"about_ca_topic_score_gemma":0.2842917,"teacher_disagreement_score":0.7235977,"about_ca_system_score_codex":0.00021464538,"about_ca_system_score_gemma":0.0005700673,"threshold_uncertainty_score":0.7287681},"labels":[],"label_agreement":null},{"id":"W3037319147","doi":"10.1111/jfs.12831","title":"Survival of toxigenic <scp><i>Escherichia coli</i></scp> on chamomile, peppermint, green, black, ginger, and cinnamon teas during storage and brewing","year":2020,"lang":"en","type":"article","venue":"Journal of Food Safety","topic":"Tea Polyphenols and Effects","field":"Medicine","cited_by":1,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Guelph","funders":"","keywords":"Brewing; Escherichia coli; Food science; Population; Black tea; Biology; Chemistry; Fermentation; Medicine","score_opus":0.01945813882836491,"score_gpt":0.23582393157897516,"score_spread":0.21636579275061024,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3037319147","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99502987,0.0021255207,0.00009731746,0.0015935837,0.0001992213,0.00021804037,0.000016300697,0.00001948396,0.00070067827],"genre_scores_gemma":[0.9980964,0.00048673406,0.00018692194,0.00045985397,0.00063170167,8.5821614e-7,0.0000012360366,0.000037300906,0.00009899606],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.9983926,0.000103611965,0.00057975,0.00021845124,0.00041188186,0.00029370154],"domain_scores_gemma":[0.99864835,0.00021669813,0.00042600892,0.00015257862,0.00010812837,0.00044823968],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00046726016,0.0002281181,0.00071475946,0.00011287665,0.00008735819,0.000019467634,0.00009773841,0.000113457114,0.000010530583],"category_scores_gemma":[0.0003218138,0.00018904444,0.00015609068,0.0001977176,0.00009512501,0.00013803024,0.00007788986,0.000544501,0.000002043835],"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":[0.003229626,0.00045827412,0.040715646,0.0025940733,0.0011498022,0.00063112844,0.015152048,0.00022665413,0.925526,0.000215903,0.0012904962,0.008810328],"study_design_scores_gemma":[0.010331704,0.009158288,0.9287602,0.0011484827,0.00048071856,0.00047874733,0.0023240135,0.00088267087,0.043298468,0.000050473096,0.0028606104,0.00022567023],"about_ca_topic_score_codex":0.000017809456,"about_ca_topic_score_gemma":0.00001054726,"teacher_disagreement_score":0.8880445,"about_ca_system_score_codex":0.000051615858,"about_ca_system_score_gemma":0.00009381896,"threshold_uncertainty_score":0.77090085},"labels":[],"label_agreement":null},{"id":"W4313478089","doi":"10.1111/jfs.13032","title":"Influence of biosafety protocols adopted for the prevention of <scp>SARS‐CoV</scp>‐2 in slaughterhouses and a positive effect on the reduction of <scp><i>Staphylococcus aureus</i></scp> presence in beef cuts","year":2023,"lang":"en","type":"article","venue":"Journal of Food Safety","topic":"Antimicrobial Resistance in Staphylococcus","field":"Medicine","cited_by":1,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Lethbridge","funders":"Conselho Nacional de Desenvolvimento Científico e Tecnológico","keywords":"Staphylococcus aureus; Coronavirus disease 2019 (COVID-19); Biosafety; Population; Microbiology; Biology; Severe acute respiratory syndrome coronavirus 2 (SARS-CoV-2); Pandemic; Virus; Food science; Virology; Medicine; Biotechnology; Bacteria; Environmental health; Infectious disease (medical specialty); Genetics; Internal medicine","score_opus":0.02329906695853846,"score_gpt":0.31420085842644857,"score_spread":0.2909017914679101,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4313478089","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.986094,0.00027346224,0.00018645848,0.00058367464,0.00007169694,0.012543286,0.00012806257,0.000012549451,0.00010683182],"genre_scores_gemma":[0.9987931,0.00027943196,0.0002273326,0.000043903776,0.0000713997,0.00050279027,0.0000045052902,0.000031479078,0.000046051016],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99680024,0.00045455692,0.0014720147,0.000276061,0.00063333067,0.00036378767],"domain_scores_gemma":[0.9930275,0.004156613,0.0017278405,0.000408083,0.000616009,0.000063959174],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.002550598,0.0002725866,0.00086084736,0.0004947627,0.00008223564,0.000014032415,0.0003633447,0.00018818949,7.664861e-7],"category_scores_gemma":[0.004169789,0.00017009692,0.00031071567,0.0012913442,0.0004127501,0.00022893472,0.000092265735,0.0005535091,5.630814e-7],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0029280852,0.0005102196,0.009201049,0.0011070018,0.00033100278,0.000018635808,0.0032554618,0.0025694673,0.9765321,0.00036791468,0.0011635559,0.0020154875],"study_design_scores_gemma":[0.0033986166,0.0060018296,0.29691905,0.005415732,0.00014701641,0.000030272111,0.00095385214,0.00012129602,0.68606704,0.00052374497,0.0003748546,0.00004670335],"about_ca_topic_score_codex":0.000044476787,"about_ca_topic_score_gemma":0.00008540711,"teacher_disagreement_score":0.2904651,"about_ca_system_score_codex":0.00011650803,"about_ca_system_score_gemma":0.0003060141,"threshold_uncertainty_score":0.6936351},"labels":[],"label_agreement":null},{"id":"W4319827940","doi":"10.1111/jfs.13044","title":"Use of a phage cocktail to reduce the numbers of seven <i>Escherichia coli</i> strains belonging to different <scp>STEC</scp> serogroups applied to fresh produce and seeds","year":2023,"lang":"en","type":"article","venue":"Journal of Food Safety","topic":"Bacteriophages and microbial interactions","field":"Environmental Science","cited_by":7,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Agriculture and Agri-Food Canada; University of Lethbridge; University of Calgary; University of Manitoba","funders":"Ministry of Agriculture, Food and Rural Affairs; Ontario Ministry of Agriculture, Food and Rural Affairs","keywords":"Escherichia coli; Food science; Biology; Microbiology","score_opus":0.020045132057545396,"score_gpt":0.24468919041224726,"score_spread":0.22464405835470186,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4319827940","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9968799,0.000009899432,0.00030810057,0.0016477099,0.00020420885,0.00049830676,0.00009632757,0.000012831704,0.0003427158],"genre_scores_gemma":[0.9976668,0.000026455447,0.0013234144,0.00046507388,0.00006427028,0.000009486007,0.0000020864102,0.000021475544,0.00042094535],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.9985978,0.00005795295,0.00055069086,0.00021228964,0.0002897783,0.0002914981],"domain_scores_gemma":[0.99902546,0.00013777883,0.0002957621,0.00024832357,0.000040426774,0.0002522693],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00036518025,0.00016873788,0.00033467263,0.00008826349,0.00012562037,0.000045924076,0.0003019134,0.00004908408,0.0000492671],"category_scores_gemma":[0.000098054334,0.00012517926,0.00010735143,0.00064724806,0.000063960724,0.00017953366,0.00029250124,0.00023447869,0.000019649162],"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":[0.000086242966,0.00010829887,0.00085612014,0.000020725038,0.00008257859,0.000003872818,0.005537812,0.0028565894,0.9825106,0.000017683871,0.005208177,0.002711266],"study_design_scores_gemma":[0.00054736144,0.0008460504,0.69228125,0.00016930062,0.00009349556,0.00005547693,0.0033095768,0.00003214015,0.2857988,0.00002339713,0.016706452,0.00013673549],"about_ca_topic_score_codex":0.00010503392,"about_ca_topic_score_gemma":0.00045206078,"teacher_disagreement_score":0.69671184,"about_ca_system_score_codex":0.00011234845,"about_ca_system_score_gemma":0.000021776323,"threshold_uncertainty_score":0.51046616},"labels":[],"label_agreement":null},{"id":"W4322769603","doi":"10.1111/jfs.13049","title":"Bacterial biofilm reduction by 275 and 455 nm light pulses emitted from light emitting diodes","year":2023,"lang":"en","type":"article","venue":"Journal of Food Safety","topic":"Bacterial biofilms and quorum sensing","field":"Biochemistry, Genetics and Molecular Biology","cited_by":8,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Alberta","funders":"Alberta Agriculture and Forestry","keywords":"Biofilm; Light-emitting diode; Ultraviolet; Salmonella; Chemistry; Microbiology; Confocal laser scanning microscopy; Materials science; Bacteria; Optoelectronics; Biology","score_opus":0.008474857348424224,"score_gpt":0.22248433363424755,"score_spread":0.2140094762858233,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4322769603","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9954455,0.0010843651,0.00001802899,0.0016836389,0.0014245954,0.00006857849,0.00011562701,0.000014411471,0.00014529268],"genre_scores_gemma":[0.9955188,0.0011959571,0.0004897911,0.00006345196,0.0023812389,6.7983586e-7,0.00019362225,0.000026896798,0.00012953176],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.998732,0.00008650729,0.0005219985,0.0002487236,0.00015223888,0.00025853174],"domain_scores_gemma":[0.9991908,0.000018077577,0.00037099404,0.00016975851,0.00011939434,0.00013098893],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0003105396,0.00018370493,0.0002827105,0.000073973206,0.00015303254,0.000079571735,0.00012037132,0.00023664779,0.000023938797],"category_scores_gemma":[0.00011678691,0.00015511642,0.00013353427,0.00014355242,0.000041222127,0.000021946313,0.00009470882,0.00016374925,0.0000045732454],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00045137136,0.000025931105,0.0002489815,0.000007886323,0.0001491778,0.000006192989,0.00009091798,0.0000011125873,0.98322684,0.000003807764,0.009093017,0.0066947713],"study_design_scores_gemma":[0.0007637283,0.0005274564,0.0027707673,0.00006717547,0.000050801333,0.00011162508,0.00016598508,0.000004355985,0.90014505,0.000025358318,0.09518256,0.00018514822],"about_ca_topic_score_codex":0.000013509536,"about_ca_topic_score_gemma":0.000006739271,"teacher_disagreement_score":0.086089544,"about_ca_system_score_codex":0.000018113518,"about_ca_system_score_gemma":0.000056749577,"threshold_uncertainty_score":0.6325464},"labels":[],"label_agreement":null},{"id":"W4385808467","doi":"10.1111/jfs.13080","title":"Application of combined essential oils and bacteriocins encapsulated in gelatin for bio‐preservation of meatballs","year":2023,"lang":"en","type":"article","venue":"Journal of Food Safety","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":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Ministère de l'Agriculture, des Pêcheries et de l'Alimentation; Institut National de la Recherche Scientifique","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Bacteriocin; Leuconostoc mesenteroides; Gelatin; Food science; Listeria monocytogenes; Pediococcus acidilactici; Chemistry; Antimicrobial; Lactobacillus sakei; Bacteria; Lactic acid; Listeria; Probiotic; Lactobacillus; Biology; Biochemistry; Lactobacillus plantarum","score_opus":0.03314948310050364,"score_gpt":0.26380347628219003,"score_spread":0.2306539931816864,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4385808467","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99837244,0.000035869634,0.0000725494,0.0012549533,0.000037555383,0.00015854386,0.000036143116,0.000004423334,0.000027540893],"genre_scores_gemma":[0.9997015,0.00005493603,0.00012510022,0.000011124002,0.000070107155,0.0000015071533,0.000024452345,4.9732364e-7,0.000010789511],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.9991297,0.000057939913,0.00051190215,0.00008238528,0.00013483263,0.00008324674],"domain_scores_gemma":[0.9992347,0.00014897258,0.00039832637,0.000027462582,0.00016005777,0.000030521864],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0007814293,0.00005229997,0.00020380509,0.000025069863,0.000030347812,0.000006016772,0.00009501852,0.000052378997,0.000013289334],"category_scores_gemma":[0.00013846168,0.000022710332,0.00006133695,0.00031617508,0.000028907401,0.0001273452,0.000023221495,0.000054135508,3.0469653e-7],"study_design_candidate":"bench_or_experimental","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00031152694,0.00005897365,0.011739855,0.000036089055,0.0000134990905,1.4913073e-7,0.00011432665,0.000009245634,0.97750217,0.00061093905,0.000024073592,0.009579142],"study_design_scores_gemma":[0.00048558737,0.0009227907,0.848884,0.000037637186,0.000011780371,0.0000012250134,0.00010863946,0.0003070242,0.14664163,0.0023238414,0.00022547346,0.000050354705],"about_ca_topic_score_codex":0.00004195362,"about_ca_topic_score_gemma":0.00008269765,"teacher_disagreement_score":0.83714414,"about_ca_system_score_codex":0.000007948907,"about_ca_system_score_gemma":0.000008172876,"threshold_uncertainty_score":0.092610046},"labels":[],"label_agreement":null},{"id":"W4386833375","doi":"10.1111/jfs.13087","title":"Determination of mycotoxins in nuts, cereals, legumes, and coffee beans and effectiveness of a selenium‐based decontamination treatment","year":2023,"lang":"en","type":"article","venue":"Journal of Food Safety","topic":"Mycotoxins in Agriculture and Food","field":"Agricultural and Biological Sciences","cited_by":2,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Université de Moncton","funders":"Jordan University of Science and Technology","keywords":"Mycotoxin; Aflatoxin; Ochratoxin A; Aspergillus flavus; Food science; Aspergillus parasiticus; Human decontamination; Zearalenone; Contamination; Brazil nut; Patulin; Ochratoxin; Selenium; Chemistry; Biology; Medicine","score_opus":0.014814456992178909,"score_gpt":0.23344099361926932,"score_spread":0.21862653662709042,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4386833375","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9990441,0.00029613395,0.000028189279,0.00017015592,0.00004877697,0.00022890765,0.00006467996,0.0000061116157,0.00011291987],"genre_scores_gemma":[0.99923146,0.0005565584,0.00012841422,0.000006987844,0.00004023821,0.0000050247595,0.000020664449,8.805969e-7,0.000009786301],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.9990132,0.0001808259,0.0004077922,0.00011539458,0.00016992379,0.00011288477],"domain_scores_gemma":[0.99889255,0.00057288515,0.00033494065,0.00002877299,0.00011898665,0.00005186557],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0006119195,0.0001064946,0.000332324,0.000061632316,0.00004239194,0.000009886272,0.00007333757,0.00008880793,0.000008344986],"category_scores_gemma":[0.000055268072,0.000038126476,0.00007589584,0.0003309194,0.000035566194,0.00012182951,0.000018003953,0.00006828981,2.3339331e-7],"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":[0.00078418886,0.0005099185,0.0697424,0.00021213593,0.000076307166,0.0000108577515,0.0005654102,0.000033086064,0.7532527,0.00041334328,0.000025489768,0.17437421],"study_design_scores_gemma":[0.0010359731,0.0034053996,0.9023857,0.00019946703,0.000037689704,0.000023824237,0.00023871668,0.00013504238,0.09174626,0.00032666698,0.0003841665,0.00008108346],"about_ca_topic_score_codex":0.000043005835,"about_ca_topic_score_gemma":0.00062684214,"teacher_disagreement_score":0.83264333,"about_ca_system_score_codex":0.000054397326,"about_ca_system_score_gemma":0.000015951595,"threshold_uncertainty_score":0.15547526},"labels":[],"label_agreement":null},{"id":"W4390024837","doi":"10.1111/jfs.13101","title":"Lactic acid bacteria and spoilage bacteria: Their interactions in <i>Escherichia coli</i><scp>O157</scp>:<scp>H7</scp> biofilms on food contact surfaces and implications for beef contamination","year":2023,"lang":"en","type":"article","venue":"Journal of Food Safety","topic":"Probiotics and Fermented Foods","field":"Agricultural and Biological Sciences","cited_by":5,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Agriculture and Agri-Food Canada; University of Lethbridge; Public Health Agency of Canada; University of Manitoba","funders":"Beef Cattle Research Council; Mitacs","keywords":"Food spoilage; Bacteria; Biofilm; Microbiology; Food science; Lactobacillus; Escherichia coli; Lactic acid; Chemistry; Tryptic soy broth; Biology; Fermentation; Biochemistry","score_opus":0.028206744854988468,"score_gpt":0.2501762902530157,"score_spread":0.2219695453980272,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4390024837","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.996044,0.00031905886,0.000016686432,0.001924354,0.00037216538,0.00039922816,0.0006080542,0.000029870343,0.00028658053],"genre_scores_gemma":[0.9985833,0.0007469657,0.000109722154,0.00018731863,0.00018193183,0.00001764851,0.000094612806,0.0000048184525,0.000073650015],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.9986138,0.00011319959,0.0005582274,0.00026037553,0.00012115917,0.00033327632],"domain_scores_gemma":[0.9977897,0.0013436454,0.00046619988,0.000072378265,0.00016400154,0.00016410318],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00059005216,0.00022080267,0.00037504087,0.00008746264,0.00026945674,0.00017025786,0.00019278297,0.00012898933,0.0000073547585],"category_scores_gemma":[0.0003273922,0.0001083189,0.00012216815,0.0004349275,0.000052768522,0.00036895392,0.00006913595,0.0002902882,0.0000027252438],"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":[0.00007622435,0.00019669892,0.004357207,0.000024578996,0.000112503316,0.0000017731795,0.00043222582,0.0000026423693,0.9876345,0.0008116464,0.0004979701,0.005852039],"study_design_scores_gemma":[0.0009833756,0.0033954706,0.93331873,0.000109003115,0.000049082948,0.000039557115,0.0018247503,0.000062969855,0.036496393,0.00072019786,0.022921732,0.000078719284],"about_ca_topic_score_codex":0.000008573912,"about_ca_topic_score_gemma":0.00034837832,"teacher_disagreement_score":0.9511381,"about_ca_system_score_codex":0.00006564022,"about_ca_system_score_gemma":0.000027217093,"threshold_uncertainty_score":0.44171163},"labels":[],"label_agreement":null},{"id":"W4392269411","doi":"10.1111/jfs.13107","title":"Effect of gas ultrafine bubbles on the potency of antimicrobials against <i>Escherichia coli</i><scp>O157</scp>:<scp>H7</scp> biofilms on various food processing surfaces","year":2024,"lang":"en","type":"article","venue":"Journal of Food Safety","topic":"Minerals Flotation and Separation Techniques","field":"Environmental Science","cited_by":1,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Agropur cooperative","funders":"","keywords":"Potency; Escherichia coli; Antimicrobial; Biofilm; Food science; Chemistry; Microbiology; Foodborne pathogen; Bacteria; Biology; In vitro; Biochemistry; Organic chemistry","score_opus":0.01014468700928094,"score_gpt":0.24311277706062545,"score_spread":0.2329680900513445,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4392269411","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.98790216,0.00057940587,0.0004113436,0.00042841042,0.00018745191,0.00041318146,0.00005858756,0.000052542033,0.00996693],"genre_scores_gemma":[0.99798024,0.00059728103,0.0006729089,0.0003541961,0.000065533146,0.0000056776394,0.000006254345,0.000031289226,0.0002866493],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99735713,0.00039440807,0.0010063368,0.00026250473,0.00069698866,0.00028263958],"domain_scores_gemma":[0.9974703,0.0013046456,0.0008045766,0.0002324163,0.00007897411,0.00010904913],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0018479788,0.00029279586,0.000534089,0.00015346217,0.00015465704,0.00008743384,0.00042717723,0.00013939136,0.000059322094],"category_scores_gemma":[0.00061259005,0.00018364048,0.00027028352,0.000624161,0.0002024169,0.0002900918,0.00005022489,0.00040720304,0.000022089016],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00006293501,0.00022676423,0.00035272114,0.00018485835,0.00010442176,0.000009342712,0.0012974624,0.00498177,0.9765104,0.00024638115,0.009431849,0.0065911007],"study_design_scores_gemma":[0.00048727193,0.005200532,0.0018743201,0.0005425702,0.00007041397,0.000024558536,0.00015322202,0.00086432224,0.9830809,0.00023065713,0.0074033723,0.00006784198],"about_ca_topic_score_codex":0.000016220642,"about_ca_topic_score_gemma":0.000018927074,"teacher_disagreement_score":0.010078064,"about_ca_system_score_codex":0.00009383388,"about_ca_system_score_gemma":0.00008214639,"threshold_uncertainty_score":0.7488642},"labels":[],"label_agreement":null},{"id":"W4393900584","doi":"10.1111/jfs.13117","title":"Susceptibility of <i>Salmonella enterica</i> Typhimurium dry surface biofilms to disinfection","year":2024,"lang":"en","type":"article","venue":"Journal of Food Safety","topic":"Salmonella and Campylobacter epidemiology","field":"Agricultural and Biological Sciences","cited_by":8,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Institute of Infection and Immunity","funders":"Cardiff University; Procter and Gamble","keywords":"Salmonella enterica; Biofilm; Salmonella; Microbiology; Chemistry; Food science; Biology; Bacteria; Genetics","score_opus":0.018201757485509142,"score_gpt":0.24786440894796652,"score_spread":0.22966265146245737,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4393900584","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99523824,0.0008875167,0.00010823931,0.002167668,0.0009490784,0.0000977257,0.000052009207,0.00002609145,0.0004734531],"genre_scores_gemma":[0.9989792,0.00021779486,0.00016469897,0.00016164126,0.00040040753,4.5743664e-7,0.0000058781666,0.0000014564471,0.000068460555],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.9985207,0.00019544044,0.0006669958,0.00020379786,0.00019484977,0.0002182172],"domain_scores_gemma":[0.99899817,0.00042631148,0.00021240204,0.00006807046,0.00014484089,0.0001501974],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000965267,0.00013369042,0.00036787638,0.000023590988,0.000050585157,0.000024375606,0.00021327042,0.00010895912,0.00019840997],"category_scores_gemma":[0.00011133426,0.000050644627,0.0002985287,0.00044542414,0.00005333761,0.000118115524,0.000060149396,0.00020171523,0.00002518575],"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":[0.00030613012,0.00013264075,0.06626322,0.000029655523,0.00007689141,0.000009517113,0.00011224788,0.00010062373,0.9070618,0.00012977602,0.0015909674,0.024186537],"study_design_scores_gemma":[0.00023470387,0.005353324,0.88915014,0.00018538277,0.00008038488,0.00014067878,0.00032101176,0.00006625986,0.054877713,0.001349116,0.047946524,0.00029478435],"about_ca_topic_score_codex":0.00005546161,"about_ca_topic_score_gemma":0.00013480416,"teacher_disagreement_score":0.85218406,"about_ca_system_score_codex":0.000053261218,"about_ca_system_score_gemma":0.000019394109,"threshold_uncertainty_score":0.217245},"labels":[],"label_agreement":null},{"id":"W4396642278","doi":"10.1111/jfs.13128","title":"Continuous production and recirculation of plasma‐activated water bubbles under different flow regimes for mixed‐species bacterial biofilm inactivation inside pipelines","year":2024,"lang":"en","type":"article","venue":"Journal of Food Safety","topic":"Water Treatment and Disinfection","field":"Environmental Science","cited_by":9,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Agriculture and Agri-Food Canada; University of Alberta","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Biofilm; Distilled water; Chemistry; Microbiology; Volume (thermodynamics); Water treatment; Food science; Flow conditions; Environmental science; Environmental engineering; Environmental chemistry; Bacteria; Pulp and paper industry; Flow (mathematics); Biology; Chromatography","score_opus":0.016574988079171776,"score_gpt":0.21842759954281452,"score_spread":0.20185261146364275,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4396642278","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9961029,0.000044465014,0.001714878,0.00076238613,0.0010243726,0.00022233398,0.000010780359,0.000017432809,0.000100396464],"genre_scores_gemma":[0.9988879,0.00006722671,0.00047920545,0.0000042293705,0.00029106069,0.000004206198,0.000034071636,0.000011509403,0.00022061155],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9991271,0.000050208695,0.00037732406,0.00015429576,0.00017883218,0.00011226112],"domain_scores_gemma":[0.99962986,0.000056967536,0.00016275287,0.00006831416,0.000046598823,0.00003554028],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00019208096,0.0001227614,0.00019800867,0.00009961002,0.00007870557,0.000049041635,0.00003533293,0.000067430105,0.0000670279],"category_scores_gemma":[0.000048076847,0.00007510077,0.00008124771,0.00008396619,0.00005751973,0.00057683943,0.000023088149,0.00006582157,0.0000021437502],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0007035048,0.000109826775,0.0027154991,0.000043551776,0.00010124791,7.524944e-7,0.00049567746,0.0012444718,0.9846596,0.00005336823,0.00047525554,0.009397214],"study_design_scores_gemma":[0.00061585696,0.00059356005,0.056314237,0.00011263526,0.00009607858,0.00004207021,0.00016167214,0.00041877426,0.9385626,0.0014467804,0.0015345934,0.00010117135],"about_ca_topic_score_codex":0.000015747866,"about_ca_topic_score_gemma":0.000039504615,"teacher_disagreement_score":0.05359874,"about_ca_system_score_codex":0.00017853345,"about_ca_system_score_gemma":0.000009583358,"threshold_uncertainty_score":0.30625206},"labels":[],"label_agreement":null},{"id":"W4402521646","doi":"10.1111/jfs.13164","title":"Antimicrobial Efficacy of Peroxyacetic Acid Spray for Beef Carcasses and Cuts at Beef Processing Plants","year":2024,"lang":"en","type":"article","venue":"Journal of Food Safety","topic":"Antimicrobial agents and applications","field":"Chemistry","cited_by":2,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Agriculture and Agri-Food Canada","funders":"Beef Cattle Research Council; Agriculture and Agri-Food Canada; Government of Canada","keywords":"Antimicrobial; Food science; Chemistry; Business","score_opus":0.01869202909049086,"score_gpt":0.27274279196285156,"score_spread":0.2540507628723607,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4402521646","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99505776,0.0020668162,0.00089498254,0.00084089953,0.000117855445,0.000105071995,0.00029375975,0.000018626028,0.00060425117],"genre_scores_gemma":[0.9976049,0.00034478848,0.0013151547,0.00004190298,0.00031033054,0.0000018007647,0.000015350055,0.000025804156,0.00033996603],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9989618,0.000008599899,0.0005228145,0.00017388353,0.00014286282,0.00019002748],"domain_scores_gemma":[0.9993099,0.00010309147,0.00028079952,0.000105934334,0.00011267938,0.00008759554],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00014590417,0.00014361652,0.00030049306,0.00006382591,0.00015550172,0.000058724203,0.00016355883,0.00009324816,0.0000741797],"category_scores_gemma":[0.000032937776,0.00011630829,0.00016409204,0.00007895975,0.00008085191,0.00013084301,0.00006331037,0.00018264922,0.0000023195316],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0002606984,0.00013458717,0.00021934173,0.00079065445,0.0001396668,0.000010421195,0.00053873827,0.000020175214,0.9819036,0.000080084115,0.0034339805,0.012468016],"study_design_scores_gemma":[0.0015415456,0.00016917472,0.0009573193,0.0012254802,0.00025246432,0.0006824096,0.00015638917,0.00012377562,0.94374114,0.00008069462,0.05084042,0.00022921014],"about_ca_topic_score_codex":0.0000018091162,"about_ca_topic_score_gemma":0.000005037589,"teacher_disagreement_score":0.04740644,"about_ca_system_score_codex":0.000059714075,"about_ca_system_score_gemma":0.00013895002,"threshold_uncertainty_score":0.47429147},"labels":[],"label_agreement":null},{"id":"W4406177685","doi":"10.1111/jfs.70008","title":"Identification and Classification of Multi‐Species Biofilms on Polymeric Surfaces Using Hyperspectral Imaging","year":2025,"lang":"en","type":"article","venue":"Journal of Food Safety","topic":"Bacterial biofilms and quorum sensing","field":"Biochemistry, Genetics and Molecular Biology","cited_by":6,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Agriculture and Agri-Food Canada; University of Manitoba","funders":"Beef Cattle Research Council; Mitacs","keywords":"Hyperspectral imaging; Biofilm; Identification (biology); Chemical imaging; Materials science; Remote sensing; Environmental science; Geology; Biology; Ecology","score_opus":0.019175827365704855,"score_gpt":0.26866138330940775,"score_spread":0.2494855559437029,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4406177685","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99697876,0.0014420105,0.000667401,0.00042400078,0.00029210493,0.00004893053,0.000012523459,0.000002046225,0.00013222852],"genre_scores_gemma":[0.9982818,0.00031155415,0.0012156421,0.000040229465,0.00008054361,1.1845003e-7,0.000005061027,0.000005908877,0.00005917269],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99929845,0.00004653479,0.00036112778,0.00011899012,0.000080299425,0.00009457362],"domain_scores_gemma":[0.9993695,0.000012768815,0.00034422288,0.00011723985,0.0001276397,0.00002863016],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00020486709,0.00008269319,0.0001438967,0.00009342938,0.00006623247,0.000025246238,0.00007060765,0.00005622664,0.0000020404584],"category_scores_gemma":[0.000054256674,0.00007223497,0.00007046073,0.0000984207,0.000076667435,0.000010327575,0.000022941878,0.00006664019,1.7634281e-7],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00017943917,0.000041395855,0.002575244,0.0000126170535,0.000050118426,4.1696467e-7,0.000033510973,0.00003209963,0.9937101,0.0002562161,0.000031552052,0.0030772868],"study_design_scores_gemma":[0.00041111995,0.00014728443,0.10021068,0.000052725416,0.000034905803,0.00002033922,0.00030667297,0.00036697625,0.89788425,0.00000907223,0.0004886942,0.00006725541],"about_ca_topic_score_codex":0.000004692483,"about_ca_topic_score_gemma":0.0000038763314,"teacher_disagreement_score":0.09763544,"about_ca_system_score_codex":0.000019637064,"about_ca_system_score_gemma":0.00006025106,"threshold_uncertainty_score":0.29456568},"labels":[],"label_agreement":null}]}