{"meta":{"query_hash":"64709841687a","filters":{"venue":"Journal of Food Science"},"cohort_total":450,"direct_labels_cover":0,"predictions_cover":450,"exported":450,"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/64709841687a","api":"https://metacan.xera.ac/api/v1/cohort?venue=Journal+of+Food+Science"},"results":[{"id":"W1489190020","doi":"10.1111/1750-3841.12864","title":"Influences of Operating Parameters on the Formation of Furan During Heating Based on Models of Polyunsaturated Fatty Acids","year":2015,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Potato Plant Research","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":"Niagara College","funders":"Key Technologies Research and Development Program","keywords":"Furan; Chemistry; Polyunsaturated fatty acid; Gas chromatography; Organic chemistry; Fatty acid; Chromatography; Food science","score_opus":0.10371828791138676,"score_gpt":0.28332393559860775,"score_spread":0.17960564768722098,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1489190020","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9978896,0.0005953237,0.0010290155,0.000019377818,0.000012709192,0.000017693932,0.00010522498,0.00001421746,0.00031681755],"genre_scores_gemma":[0.997647,0.0006018944,0.0012809817,0.000014272359,0.0000040261257,0.000022068705,0.00012667572,0.000010507601,0.00029259952],"study_design_codex":"bench_or_experimental","study_design_gemma":"simulation_or_modeling","domain_scores_codex":[0.9997799,0.000045190904,0.000018684746,0.000055197805,0.00005764783,0.000043379005],"domain_scores_gemma":[0.99976534,0.00008299846,0.000070790185,0.000017672874,0.000039866103,0.000023379731],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00025691406,0.00039062492,0.00025636598,0.00016994806,0.0001499912,0.00033466218,0.00020647996,0.00020779688,0.0005723922],"category_scores_gemma":[0.00047210816,0.00014899312,0.00024206868,0.00021833449,0.00022190523,0.00036337698,0.00020349816,0.00042603118,0.00013093474],"study_design_candidate":"simulation_or_modeling","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00049970596,0.000049008206,0.0005962632,0.00008742926,0.000012901942,0.000043447904,0.000053694457,0.00044088296,0.9968952,0.00004045131,0.0000210031,0.0012599302],"study_design_scores_gemma":[0.0000067252145,0.00040337903,0.0022326272,0.000009784029,0.000027842669,0.000023503726,0.00005572202,0.0015202857,0.99526995,0.000030281844,0.00041057833,0.0000091697675],"about_ca_topic_score_codex":0.0007098659,"about_ca_topic_score_gemma":0.0010042876,"teacher_disagreement_score":0.0007098659,"about_ca_system_score_codex":0.00021725692,"about_ca_system_score_gemma":0.0001763894,"threshold_uncertainty_score":0.0019147992},"labels":[],"label_agreement":null},{"id":"W1491973566","doi":"10.1111/1750-3841.12346","title":"Accelerated, Microwave‐Assisted, and Conventional Solvent Extraction Methods Affect Anthocyanin Composition from Colored Grains","year":2014,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Phytochemicals and Antioxidant Activities","field":"Medicine","cited_by":67,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Agriculture and Agri-Food Canada","funders":"","keywords":"Anthocyanin; Extraction (chemistry); Chemistry; Black rice; Chromatography; Composition (language); Pigment; Solvent; Chromatography detector; Food science; High-performance liquid chromatography; Biochemistry; Organic chemistry","score_opus":0.04769478565204324,"score_gpt":0.36718288463368576,"score_spread":0.31948809898164254,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1491973566","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9954798,0.0013803327,0.0025815347,0.0000229259,0.000015144975,0.000021420827,0.000082701335,0.00001859009,0.00039748463],"genre_scores_gemma":[0.9865139,0.001725013,0.008966848,0.00008832179,0.000013691235,0.00006015893,0.00031157062,0.000026324686,0.002294201],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99983406,0.000043050408,0.0000152178345,0.00004381552,0.00004457755,0.000019205434],"domain_scores_gemma":[0.9998845,0.00003662442,0.00003743781,0.000009584843,0.000022198205,0.00000963751],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00020663634,0.00035195344,0.00022629084,0.0001476732,0.00011064378,0.00018965466,0.00009404853,0.00016456492,0.00064448366],"category_scores_gemma":[0.0002440836,0.00012833855,0.0002543513,0.00018125419,0.00014185839,0.0002196721,0.00012569095,0.00024464415,0.00011705253],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00027212157,0.000028830096,0.00052100664,0.000065296226,0.00001647069,0.00001699667,0.000015715663,0.000048366073,0.99633455,0.00001671329,0.000013420671,0.002650485],"study_design_scores_gemma":[0.0000285488,0.0009476135,0.027448265,0.000008018474,0.00008036092,0.00014816286,0.000039677045,0.00056745054,0.96854514,0.00003371737,0.002138813,0.000014273264],"about_ca_topic_score_codex":0.000362957,"about_ca_topic_score_gemma":0.00083932193,"teacher_disagreement_score":0.00064448366,"about_ca_system_score_codex":0.000099638964,"about_ca_system_score_gemma":0.00011917723,"threshold_uncertainty_score":0.0021559596},"labels":[],"label_agreement":null},{"id":"W1495758445","doi":"10.1111/1750-3841.12376","title":"Effect of Various Gelling Cations on the Physical Properties of “Wet” Alginate Films","year":2014,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Nanocomposite Films for Food Packaging","field":"Materials Science","cited_by":54,"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 Agriculture, Food and Rural Affairs","keywords":"Ultimate tensile strength; Elongation; Divalent; Chemical engineering; Intrinsic viscosity; Chemistry; Sodium alginate; Fourier transform infrared spectroscopy; Viscosity; Materials science; Nuclear chemistry; Polymer; Composite material; Organic chemistry; Sodium","score_opus":0.014176611184878056,"score_gpt":0.25253157941496146,"score_spread":0.2383549682300834,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1495758445","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99569774,0.0018556862,0.0015671015,0.000044808738,0.00003533697,0.000027138067,0.000076709286,0.000034132478,0.0006612546],"genre_scores_gemma":[0.9934095,0.0015884821,0.0037985514,0.00009176597,0.000015747006,0.000026707457,0.00012294958,0.000028581117,0.0009177722],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9997719,0.00004012482,0.000027179864,0.000035172485,0.00008826421,0.000037320635],"domain_scores_gemma":[0.9996214,0.00012497851,0.00010124939,0.000024071993,0.000087722125,0.000040492087],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00020949624,0.00041115787,0.00023156629,0.00013850439,0.00012817577,0.0003557446,0.00017936731,0.00027992233,0.00070643355],"category_scores_gemma":[0.0005146183,0.0001966651,0.00022478856,0.00013784508,0.0001398941,0.00034453213,0.000206234,0.00041458284,0.00010659311],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000056578192,0.000008813166,0.0000711623,0.000052007228,0.000008495243,0.000021195021,0.000016599919,0.000039022703,0.99882513,0.0000085987685,0.000007782057,0.00088473305],"study_design_scores_gemma":[0.0000055305923,0.00020342613,0.0012087259,0.0000053076005,0.000018492992,0.00004488762,0.000015079829,0.00022295417,0.9977132,0.000006756425,0.00055073627,0.0000049034275],"about_ca_topic_score_codex":0.00054041087,"about_ca_topic_score_gemma":0.0011987186,"teacher_disagreement_score":0.00070643355,"about_ca_system_score_codex":0.00012717127,"about_ca_system_score_gemma":0.000117559255,"threshold_uncertainty_score":0.0023632646},"labels":[],"label_agreement":null},{"id":"W1500863104","doi":"10.1111/1750-3841.12299","title":"Food Product Tracing Technology Capabilities and Interoperability","year":2013,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Food Supply Chain Traceability","field":"Agricultural and Biological Sciences","cited_by":15,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":true,"ca_institutions":"","funders":"","keywords":"Supply chain; Tracing; Interoperability; Product (mathematics); Business; Product testing; Computer science; Risk analysis (engineering); Marketing; World Wide Web; Mathematics","score_opus":0.01674894962417347,"score_gpt":0.21454241892877382,"score_spread":0.19779346930460034,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1500863104","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.475814,0.0033000987,0.33779985,0.009897662,0.00017972347,0.0007405668,0.0009596496,0.0049674017,0.166341],"genre_scores_gemma":[0.9244727,0.0009036348,0.06917229,0.00061221526,0.00006402662,0.0002650188,0.00093560404,0.0002721813,0.0033022629],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.9735108,0.01160449,0.0029344535,0.0034406632,0.006763193,0.0017464258],"domain_scores_gemma":[0.92072,0.04209417,0.007279595,0.01819142,0.01051071,0.0012041518],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.03470315,0.000992816,0.00046616705,0.0071422104,0.0015367818,0.013354,0.0026679134,0.0030504584,0.003791677],"category_scores_gemma":[0.06121123,0.00094003876,0.001244557,0.0038038797,0.004066971,0.022473259,0.010399561,0.002597373,0.0014938398],"study_design_candidate":"not_applicable","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00085809495,0.0007110931,0.15985717,0.0009008316,0.000418791,0.0011045764,0.018162971,0.017231658,0.021056147,0.27751467,0.0043768687,0.49780715],"study_design_scores_gemma":[0.00025997727,0.002370208,0.08533454,0.0026985898,0.0009900478,0.0043322085,0.020954268,0.103782885,0.08108055,0.43671307,0.26074934,0.0007343672],"about_ca_topic_score_codex":0.0035118172,"about_ca_topic_score_gemma":0.0010755064,"teacher_disagreement_score":0.03470315,"about_ca_system_score_codex":0.0022597034,"about_ca_system_score_gemma":0.0027783925,"threshold_uncertainty_score":0.18352997},"labels":[],"label_agreement":null},{"id":"W1525076033","doi":"10.1111/1750-3841.12747","title":"Predictive Response Surface Model for Heat‐Induced Rheological Changes and Aggregation of Whey Protein Concentrate","year":2015,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","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":"Agropur cooperative; Université Laval","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Rheology; Whey protein; Ingredient; Food science; Denaturation (fissile materials); Response surface methodology; Viscosity; Chemistry; Dynamic modulus; Viscoelasticity; Dynamic mechanical analysis; Dairy industry; Whey protein isolate; Rheometry; Materials science; Chromatography; Composite material; Polymer; Organic chemistry","score_opus":0.10765171866693668,"score_gpt":0.2829255186141702,"score_spread":0.17527379994723352,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1525076033","genre_codex":"methods","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":null,"domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.33347207,0.0015849667,0.6500226,0.0006171707,0.00013951378,0.00019934041,0.00055260083,0.0009968181,0.0124148745],"genre_scores_gemma":[0.9833545,0.00033157808,0.009916881,0.000051956,0.00001409667,0.00026865097,0.00029599108,0.000058005015,0.0057084123],"study_design_codex":"simulation_or_modeling","study_design_gemma":"simulation_or_modeling","domain_scores_codex":[0.99981695,0.00006872269,0.000006478358,0.00003809656,0.000036317688,0.00003342413],"domain_scores_gemma":[0.9995339,0.0003185327,0.0000403147,0.000016083866,0.0000820826,0.000009152274],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00062917935,0.00072314305,0.00064359297,0.00031641248,0.00021896804,0.0006743055,0.0008643738,0.0013526317,0.0021877154],"category_scores_gemma":[0.0011242647,0.00036151317,0.0010114483,0.00028020938,0.00031612965,0.00033849664,0.00031173934,0.0009153778,0.0004602427],"study_design_candidate":"simulation_or_modeling","study_design_consensus":"simulation_or_modeling","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00004159701,0.000020232106,0.00031672404,0.00003885596,0.000017272445,0.00003620693,0.000022420245,0.9931961,0.003080389,0.00074303383,0.0001577453,0.0023294154],"study_design_scores_gemma":[0.0000018069805,0.000008089217,0.0000824997,0.0000011323422,0.0000020561283,0.0000014951535,0.0000022204927,0.99953747,0.00020019105,0.000093673516,0.00006802226,0.0000014096822],"about_ca_topic_score_codex":0.010539304,"about_ca_topic_score_gemma":0.0034027519,"teacher_disagreement_score":0.010539304,"about_ca_system_score_codex":0.00069031154,"about_ca_system_score_gemma":0.00051511667,"threshold_uncertainty_score":0.02095592},"labels":[],"label_agreement":null},{"id":"W1526540181","doi":"10.1111/1750-3841.12269","title":"Purification, Identification, and <i>In Vivo</i> Activity of Angiotensin I‐Converting Enzyme Inhibitory Peptide, from Ribbonfish ( <i>Trichiurus haumela</i> ) Backbone","year":2013,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Protein Hydrolysis and Bioactive Peptides","field":"Biochemistry, Genetics and Molecular Biology","cited_by":24,"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":"Program for New Century Excellent Talents in University; Natural Sciences and Engineering Research Council of Canada; National Natural Science Foundation of China","keywords":"Hydrolysate; Chemistry; In vivo; Ultrafiltration (renal); Peptide; Enzyme; Size-exclusion chromatography; Chromatography; Protease; Angiotensin-converting enzyme; Renin–angiotensin system; Biochemistry; Blood pressure; Endocrinology; Biology; Hydrolysis","score_opus":0.008723811354520073,"score_gpt":0.22101222547740776,"score_spread":0.21228841412288768,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1526540181","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9946419,0.0010166623,0.003271513,0.00005540277,0.000011069495,0.000029625313,0.000257956,0.000018767796,0.0006970736],"genre_scores_gemma":[0.9840688,0.0016132568,0.009625781,0.00007392691,0.000016390917,0.00004361675,0.0022139063,0.000023598597,0.0023207315],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999093,0.000011228399,0.000008756294,0.000027026848,0.000027392727,0.000016340791],"domain_scores_gemma":[0.9998841,0.000012959335,0.000050886763,0.000007092345,0.00002073467,0.000024136853],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00015248367,0.0004344437,0.00015471439,0.0001688592,0.00012802491,0.00017750125,0.0001228483,0.00018458276,0.00035785433],"category_scores_gemma":[0.00014902694,0.00010649334,0.0003334844,0.0001885609,0.00017222733,0.00015997676,0.00011318493,0.0002852113,0.00015869719],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000044603054,0.000011576948,0.0002671063,0.000028573708,0.0000032288503,0.000026072219,0.0000059232607,0.000018151071,0.9990264,0.000010252764,0.0000067083247,0.00055138516],"study_design_scores_gemma":[0.0000123613745,0.00030017784,0.012980928,0.00000469184,0.00001964122,0.00034916657,0.000020636124,0.0002638755,0.98498106,0.0000150335745,0.001047724,0.000004811245],"about_ca_topic_score_codex":0.0010754049,"about_ca_topic_score_gemma":0.0013336411,"teacher_disagreement_score":0.0010754049,"about_ca_system_score_codex":0.00026515924,"about_ca_system_score_gemma":0.00022974185,"threshold_uncertainty_score":0.002138257},"labels":[],"label_agreement":null},{"id":"W1532316781","doi":"10.1111/1750-3841.12462","title":"Antiviral Effects of Persimmon Extract on Human Norovirus and Its Surrogate, Bacteriophage MS2","year":2014,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Viral gastroenteritis research and epidemiology","field":"Medicine","cited_by":47,"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":"Partenariat Canadien Contre Le Cancer","keywords":"Norovirus; Bacteriophage MS2; Infectivity; Murine norovirus; Bacteriophage; Microbiology; Virology; Virus quantification; Tannin; Bovine serum albumin; Chemistry; Biology; Food science; Virus; Chromatography; Biochemistry; Escherichia coli","score_opus":0.032157697798895546,"score_gpt":0.34222243858288043,"score_spread":0.3100647407839849,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1532316781","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99212193,0.0048038233,0.0011757879,0.000064456224,0.000048334725,0.000021508378,0.00027963924,0.00002473565,0.0014598238],"genre_scores_gemma":[0.9942683,0.001654041,0.0018768793,0.000058675305,0.000017821332,0.000016687061,0.0003793601,0.000008510295,0.0017197173],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.9999397,0.000018092815,0.0000047161393,0.000012608941,0.00001694419,0.000007922754],"domain_scores_gemma":[0.9999099,0.000031468953,0.00002015673,0.0000082787155,0.000020343012,0.000009790564],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00010793289,0.0004778434,0.00013154808,0.000164577,0.000095256364,0.00012634511,0.00009717237,0.00018023823,0.0009056117],"category_scores_gemma":[0.00013836751,0.0000464429,0.00015489786,0.00010086229,0.00012706146,0.00011667142,0.00011954236,0.00025059117,0.00017194412],"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":[0.00014075669,0.000027891505,0.00037250292,0.00009220306,0.0000059667545,0.000018025876,0.000009156981,0.000082803184,0.9970927,0.000013990944,0.000019923904,0.0021239987],"study_design_scores_gemma":[0.0000058848727,0.0007127545,0.005054177,0.0000133130725,0.000015344998,0.00009044285,0.00002100892,0.00027695103,0.9924656,0.000017033995,0.0013247716,0.0000027375395],"about_ca_topic_score_codex":0.0003949493,"about_ca_topic_score_gemma":0.00062324485,"teacher_disagreement_score":0.0009056117,"about_ca_system_score_codex":0.00012627093,"about_ca_system_score_gemma":0.00011739772,"threshold_uncertainty_score":0.0030295253},"labels":[],"label_agreement":null},{"id":"W1532724004","doi":"10.1111/1750-3841.12398","title":"Rheological Analysis of Sucrose Solution at High Temperatures Using a Microwave‐Heated Pressurized Capillary Rheometer","year":2014,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Freezing and Crystallization Processes","field":"Engineering","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":"McGill University","funders":"Fundação de Amparo à Pesquisa do Estado de São Paulo","keywords":"Rheometer; Rheology; Extrapolation; Materials science; Capillary action; Sucrose; Thermodynamics; Process engineering; Chemistry; Composite material; Mathematics; Engineering; Physics; Organic chemistry","score_opus":0.013464084284851586,"score_gpt":0.22407992207771993,"score_spread":0.21061583779286835,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1532724004","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9526727,0.0012583034,0.043063674,0.00009430321,0.00007111466,0.00011973567,0.0007232819,0.00035925567,0.0016376209],"genre_scores_gemma":[0.9276502,0.001946283,0.06698326,0.00007081548,0.00003645028,0.00023727035,0.00079584646,0.000106175205,0.0021736897],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9996119,0.000062340776,0.00003533555,0.000094200834,0.0001650088,0.000031081945],"domain_scores_gemma":[0.9995326,0.00016933407,0.000056688936,0.000045137433,0.00017021957,0.000025973573],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00060149387,0.0006180972,0.0005267406,0.0008566386,0.00041838508,0.00032126682,0.0003897099,0.00038854007,0.0017698245],"category_scores_gemma":[0.00066979683,0.00018465985,0.0003354977,0.0011716372,0.0002960773,0.00042313183,0.00017099192,0.0008905152,0.00036407934],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000069886526,0.000031252475,0.000492179,0.000060214305,0.0000089685545,0.00004791701,0.00009183371,0.00015800442,0.9959572,0.00007960812,0.000046142643,0.0029566586],"study_design_scores_gemma":[0.000008000633,0.0003534244,0.00621811,0.0000141038345,0.00005200497,0.00017904068,0.00012320938,0.0055720843,0.9862046,0.00004993267,0.0012053973,0.000020148012],"about_ca_topic_score_codex":0.00079326524,"about_ca_topic_score_gemma":0.001274259,"teacher_disagreement_score":0.0017698245,"about_ca_system_score_codex":0.0002232558,"about_ca_system_score_gemma":0.00036231242,"threshold_uncertainty_score":0.005920589},"labels":[],"label_agreement":null},{"id":"W1536367715","doi":"10.1111/1750-3841.12716","title":"Mechanical and Microstructural Properties of “Wet” Alginate and Composite Films Containing Various Carbohydrates","year":2014,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Nanocomposite Films for Food Packaging","field":"Materials Science","cited_by":29,"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":"Pectin; Cellulose; Ultimate tensile strength; Starch; Composite number; Materials science; Gellan gum; Cellulose fiber; Chemical engineering; Polysaccharide; Composite material; Carrageenan; Fiber; Chemistry; Food science; Organic chemistry","score_opus":0.011742764100394362,"score_gpt":0.22586209207120814,"score_spread":0.2141193279708138,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1536367715","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99811494,0.0004995602,0.00083001866,0.0000118728785,0.000008287372,0.000007736566,0.00009194204,0.000009848653,0.00042572382],"genre_scores_gemma":[0.9965514,0.00037918234,0.0019084496,0.000034372428,0.000006041458,0.000012707384,0.00019955625,0.0000103430175,0.0008979818],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998698,0.000010505003,0.000013075671,0.00002040449,0.00006159137,0.000024472778],"domain_scores_gemma":[0.9997305,0.00005935199,0.00008739334,0.000014114513,0.000066793065,0.000041918705],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00016181821,0.00021864091,0.0001048039,0.00026252927,0.00009318565,0.00016436292,0.00011388735,0.00022222432,0.0006910435],"category_scores_gemma":[0.0002309337,0.00015377339,0.00020077432,0.00017893872,0.00013468291,0.00018738655,0.000096295975,0.00027787514,0.000064763175],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00003152361,0.0000081914595,0.00015216756,0.00001574742,0.0000042231254,0.000013470562,0.000008619507,0.000055848996,0.9992137,0.000007624787,0.0000056401345,0.00048327888],"study_design_scores_gemma":[0.0000070778306,0.00048149217,0.02158227,0.0000089726545,0.00003680648,0.00014172871,0.00004735127,0.0011063489,0.9760532,0.00001389582,0.00051047234,0.000010422705],"about_ca_topic_score_codex":0.0010339156,"about_ca_topic_score_gemma":0.0016982307,"teacher_disagreement_score":0.0010339156,"about_ca_system_score_codex":0.00014291344,"about_ca_system_score_gemma":0.00008094849,"threshold_uncertainty_score":0.0023118258},"labels":[],"label_agreement":null},{"id":"W1553293703","doi":"10.1111/1750-3841.12271","title":"Tocol Composition and Supercritical Carbon Dioxide Extraction of Lipids from Barley Pearling Flour","year":2013,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Antioxidant Activity and Oxidative Stress","field":"Medicine","cited_by":23,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":true,"ca_institutions":"University of Alberta","funders":"","keywords":"Supercritical carbon dioxide; Carbon dioxide; Extraction (chemistry); Composition (language); Chemistry; Supercritical fluid; Food science; Supercritical fluid extraction; Chromatography; Organic chemistry","score_opus":0.021364517771273607,"score_gpt":0.2955219870044804,"score_spread":0.2741574692332068,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1553293703","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9969259,0.00040848617,0.0010629361,0.000016607508,0.0000045957913,0.000018585659,0.0007285968,0.000022378426,0.0008117995],"genre_scores_gemma":[0.99138325,0.0006579992,0.0025760813,0.000039001763,0.0000053546146,0.00003780527,0.0023960636,0.000037005626,0.0028673955],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99990547,0.0000063137577,0.000005858169,0.000024276273,0.000040920433,0.000017240809],"domain_scores_gemma":[0.9999043,0.0000118420885,0.00001510623,0.0000068392255,0.0000452029,0.000016778498],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00008559713,0.00036783915,0.00020294923,0.0007490327,0.0002587842,0.00026451715,0.00013047771,0.00013517168,0.00047213538],"category_scores_gemma":[0.00012723435,0.00012848475,0.0001516119,0.00085426663,0.00020587584,0.000129102,0.00013397943,0.00026253302,0.00013137434],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0000721429,0.00000721695,0.0011615393,0.00002157538,0.0000057619045,0.0000546062,0.00003978585,0.000038186223,0.99749583,0.000013231876,0.00000999899,0.0010800733],"study_design_scores_gemma":[0.000012555644,0.00016802968,0.1318153,0.000013402531,0.000041640826,0.0002408039,0.00024110192,0.000733177,0.864655,0.000061331506,0.00200002,0.000017540664],"about_ca_topic_score_codex":0.020146769,"about_ca_topic_score_gemma":0.03043974,"teacher_disagreement_score":0.020146769,"about_ca_system_score_codex":0.000417896,"about_ca_system_score_gemma":0.00045540073,"threshold_uncertainty_score":0.04005897},"labels":[],"label_agreement":null},{"id":"W1556616989","doi":"10.1111/1750-3841.12646","title":"Foodborne and Waterborne Pathogenic Bacteria in Selected Organisation for Economic Cooperation and Development (OECD) Countries","year":2014,"lang":"en","type":"review","venue":"Journal of Food Science","topic":"Salmonella and Campylobacter epidemiology","field":"Agricultural and Biological Sciences","cited_by":25,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":true,"ca_institutions":"University of Guelph","funders":"","keywords":"Food safety; Notifiable disease; Campylobacter; Salmonella; Environmental health; Business; Geography; Biology; Medicine; Food science; Population","score_opus":0.04131327679496544,"score_gpt":0.2772823127166298,"score_spread":0.23596903592166435,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1556616989","genre_codex":"empirical","genre_gemma":"review","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"review","genre_consensus":null,"domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.96923864,0.006009212,0.00034232275,0.00013829097,0.00004981918,0.000078290665,0.01622619,0.00004236099,0.007874873],"genre_scores_gemma":[0.9847211,0.0042740726,0.00100188,0.00009258663,0.000024869025,0.0001026621,0.009152504,0.000013454617,0.00061674113],"study_design_codex":"observational","study_design_gemma":"systematic_review","domain_scores_codex":[0.9987931,0.00029721635,0.00022231603,0.00018261964,0.00019986328,0.00030485657],"domain_scores_gemma":[0.9979522,0.0002511659,0.0010841871,0.00008035259,0.00044423927,0.00018784495],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0019239463,0.0006351489,0.00047832073,0.0084366705,0.00041317608,0.001176334,0.00029958235,0.0003514242,0.0008110204],"category_scores_gemma":[0.0019231325,0.00026201888,0.00070545706,0.011079315,0.00051036174,0.0006628547,0.0008593807,0.00030755124,0.00018325822],"study_design_candidate":"systematic_review","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00012273907,0.000039439605,0.98931295,0.00016562594,0.00013865817,0.0002438329,0.00033289535,0.00040476458,0.00031999126,0.00018734865,0.0013754544,0.0073562614],"study_design_scores_gemma":[0.000007324969,0.000062672276,0.99564457,0.000060573802,0.00004665552,0.0002237738,0.001029115,0.00009618463,0.00017464472,0.000037939826,0.0026089356,0.0000075692888],"about_ca_topic_score_codex":0.026108103,"about_ca_topic_score_gemma":0.024737868,"teacher_disagreement_score":0.026108103,"about_ca_system_score_codex":0.0009927205,"about_ca_system_score_gemma":0.0009094852,"threshold_uncertainty_score":0.051912308},"labels":[],"label_agreement":null},{"id":"W1559379415","doi":"10.1111/1750-3841.12377","title":"Assessment of the Antioxidant Capacity and Oxidative Stability of Esterified Phenolic Lipids in Selected Edible Oils","year":2014,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Edible Oils Quality and Analysis","field":"Chemistry","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":"McGill University","funders":"","keywords":"Chemistry; Food science; Antioxidant; Fish oil; Peroxide value; Oxidative phosphorylation; Lipid oxidation; Lipase; Chromatography; Fish <Actinopterygii>; Organic chemistry; Biochemistry; Biology; Enzyme","score_opus":0.032963302877267016,"score_gpt":0.2894584637383322,"score_spread":0.25649516086106516,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1559379415","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9946826,0.0020430288,0.0024885484,0.000014667564,0.0000107426,0.000027303646,0.00023102545,0.000009817725,0.0004922563],"genre_scores_gemma":[0.99126595,0.0017001366,0.004937315,0.00002082023,0.0000074050004,0.000041757074,0.00037416685,0.000008259599,0.0016440529],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99980277,0.000028437034,0.00002279778,0.000045364228,0.00006628824,0.000034412195],"domain_scores_gemma":[0.9996618,0.000038988852,0.000099287114,0.00001646064,0.0001442986,0.000039126146],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00039645142,0.0005585236,0.00030300114,0.00074977,0.0002260862,0.00030781582,0.00015964988,0.0002887622,0.0005547405],"category_scores_gemma":[0.0003220614,0.00014976884,0.00030689896,0.0005822606,0.00016810912,0.0004023036,0.00023886647,0.00040308884,0.00010014496],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00021466476,0.000035228422,0.0011312169,0.00009049967,0.000021337655,0.000036229034,0.000047999605,0.0000623289,0.99653196,0.000022506147,0.0000043155255,0.0018016392],"study_design_scores_gemma":[0.000006353757,0.0004911273,0.011281696,0.0000144179185,0.00006451306,0.000078755846,0.000089832196,0.0002710132,0.98717475,0.00003392798,0.00048335726,0.000010345338],"about_ca_topic_score_codex":0.0012655593,"about_ca_topic_score_gemma":0.0018281466,"teacher_disagreement_score":0.0012655593,"about_ca_system_score_codex":0.00022916887,"about_ca_system_score_gemma":0.00021318413,"threshold_uncertainty_score":0.0025164485},"labels":[],"label_agreement":null},{"id":"W1562902293","doi":"10.1111/1750-3841.12876","title":"Rapid Detection of Melamine in Milk Using Immunological Separation and Surface Enhanced Raman Spectroscopy","year":2015,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Melamine detection and toxicity","field":"Agricultural and Biological Sciences","cited_by":45,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"BC Cancer Agency; University of British Columbia","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Melamine; Immunogen; Detection limit; Chromatography; Raman spectroscopy; Chemistry; Surface-enhanced Raman spectroscopy; Chemometrics; Principal component analysis; Ovalbumin; Analytical Chemistry (journal); Raman scattering; Mathematics; Immunology; Biology; Organic chemistry; Antibody; Antigen; Optics","score_opus":0.05054573507775268,"score_gpt":0.2864302403748761,"score_spread":0.2358845052971234,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1562902293","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.8058029,0.0057829786,0.18462873,0.00036098628,0.00014032061,0.00029404683,0.00019172933,0.00050781056,0.002290422],"genre_scores_gemma":[0.8100421,0.0038383696,0.18207939,0.0002692012,0.00007027384,0.00024109788,0.00025751427,0.000059188642,0.0031427627],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9992582,0.00014521477,0.000047406596,0.00017922041,0.00029071484,0.00007910181],"domain_scores_gemma":[0.999711,0.000069048256,0.00007413097,0.000020456304,0.00010016155,0.000025252359],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00065040076,0.0007638173,0.00047179434,0.00058813184,0.00017434057,0.00047649886,0.0006673418,0.0007043828,0.0003122137],"category_scores_gemma":[0.00064246624,0.0003736408,0.0004935925,0.00030216225,0.00040536988,0.00061120716,0.0008123984,0.0005849319,0.0002969081],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000022189153,0.000012198141,0.0002489547,0.000032634707,0.000005059985,0.000026032256,0.00000864506,0.000027571321,0.99718225,0.000049294606,0.000011821243,0.0023733596],"study_design_scores_gemma":[0.0000060316584,0.00017359898,0.0011066317,0.000004818314,0.000015122343,0.0001989804,0.000027763124,0.0022276475,0.9955462,0.000046002267,0.00063869014,0.000008546185],"about_ca_topic_score_codex":0.00040530594,"about_ca_topic_score_gemma":0.0009224684,"teacher_disagreement_score":0.0007638173,"about_ca_system_score_codex":0.00026606358,"about_ca_system_score_gemma":0.00026903246,"threshold_uncertainty_score":0.0034397244},"labels":[],"label_agreement":null},{"id":"W1563964031","doi":"10.1111/1750-3841.12066","title":"Improved Diet Quality and Increased Nutrient Intakes Associated with Grape Product Consumption by U.S. Children and Adults: National Health and Nutrition Examination Survey 2003 to 2008","year":2013,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Nutritional Studies and Diet","field":"Medicine","cited_by":10,"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; U.S. Department of Agriculture","keywords":"National Health and Nutrition Examination Survey; Nutrient; Food science; Vitamin C; Vitamin; Micronutrient; Calorie; Food group; Orange (colour); Medicine; Environmental health; Chemistry; Population","score_opus":0.029279585508418117,"score_gpt":0.29724407564536304,"score_spread":0.2679644901369449,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1563964031","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9927336,0.00047806898,0.000071091185,0.00010985937,0.000012059864,0.000019582785,0.005851223,0.00001192805,0.0007125194],"genre_scores_gemma":[0.99479127,0.00031013682,0.00019791274,0.00009555661,0.00001315342,0.000027742997,0.0041311686,0.000004427967,0.000428654],"study_design_codex":"observational","study_design_gemma":"observational","domain_scores_codex":[0.9995871,0.00006621007,0.000056878536,0.00011892461,0.00011154059,0.000059346705],"domain_scores_gemma":[0.9988734,0.00007091304,0.00063391204,0.000064124004,0.00021027237,0.00014725803],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0005306837,0.00022853567,0.00026674045,0.00076304935,0.0003055242,0.0004094677,0.0003513284,0.00040359117,0.0011137644],"category_scores_gemma":[0.0010884322,0.00029180205,0.0004562587,0.0016078954,0.00018674017,0.00035992396,0.00039303157,0.0006293104,0.0002155524],"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":[0.00004525392,0.000025403506,0.9987956,0.000012515848,0.00005737044,0.000018804827,0.000040846797,0.000024045408,0.000098279575,0.0000078211415,0.0003338204,0.00054021407],"study_design_scores_gemma":[0.0000020902555,0.000011899139,0.9997751,0.0000025075224,0.0000106592315,0.000023419547,0.000027202173,0.000028492712,0.000013588621,0.0000020618431,0.000102163685,8.239789e-7],"about_ca_topic_score_codex":0.06761127,"about_ca_topic_score_gemma":0.12354834,"teacher_disagreement_score":0.06761127,"about_ca_system_score_codex":0.0006694979,"about_ca_system_score_gemma":0.0004932708,"threshold_uncertainty_score":0.13443547},"labels":[],"label_agreement":null},{"id":"W1575810383","doi":"10.1111/1750-3841.12805","title":"Heat‐Induced Gelation Mechanism of Blood Plasma Modulated by Cysteine","year":2015,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Proteins in Food Systems","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":"Université Laval","funders":"","keywords":"Chemistry; Cysteine; Sodium dodecyl sulfate; Gel electrophoresis; Globulin; Circular dichroism; Protein secondary structure; Albumin; Blood proteins; Polyacrylamide gel electrophoresis; Chromatography; Disulfide bond; Biophysics; Crystallography; Biochemistry; Enzyme","score_opus":0.04797075146367276,"score_gpt":0.23773980000057435,"score_spread":0.18976904853690157,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1575810383","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9935306,0.002961075,0.0026660515,0.00006590739,0.000026504085,0.000024553192,0.00009803011,0.000031705087,0.0005954852],"genre_scores_gemma":[0.9968162,0.0010069674,0.0014288238,0.000041583444,0.0000117350455,0.000020339825,0.00010044004,0.0000076181077,0.00056630635],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998938,0.000029850922,0.000006892978,0.000022889744,0.000024865547,0.000021583135],"domain_scores_gemma":[0.9998728,0.000025321082,0.00005013866,0.000009086712,0.000029426408,0.000013131569],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00018023788,0.00027161362,0.00016915039,0.00016007134,0.00009994737,0.00016191346,0.00017571157,0.00027064118,0.0006593689],"category_scores_gemma":[0.000212561,0.00009890627,0.0002448843,0.000071246635,0.0001960026,0.00014619216,0.00011415296,0.0002826691,0.00012276902],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000081119506,0.0000072590237,0.00010887139,0.000053732405,0.000006664158,0.00002881464,0.000024149647,0.000026600408,0.9989793,0.00002229402,0.000009012324,0.0006521064],"study_design_scores_gemma":[0.0000067330043,0.00031715355,0.0039854734,0.000007275796,0.000017440218,0.00014324613,0.000022124854,0.00036805545,0.99450314,0.00004274119,0.0005811355,0.000005477748],"about_ca_topic_score_codex":0.0001671984,"about_ca_topic_score_gemma":0.00014618393,"teacher_disagreement_score":0.0006593689,"about_ca_system_score_codex":0.000102972524,"about_ca_system_score_gemma":0.000093961324,"threshold_uncertainty_score":0.0022058487},"labels":[],"label_agreement":null},{"id":"W1577967224","doi":"10.1111/1750-3841.12807","title":"Innovative Uses of Milk Protein Concentrates in Product Development","year":2015,"lang":"en","type":"review","venue":"Journal of Food Science","topic":"Muscle metabolism and nutrition","field":"Biochemistry, Genetics and Molecular Biology","cited_by":157,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Apache (Canada)","funders":"","keywords":"Lactose; Ultrafiltration (renal); Food science; Chemistry; High protein; Whey protein; Milk protein; Composition (language); Flavor; Chromatography","score_opus":0.06733337598536414,"score_gpt":0.34340016693355385,"score_spread":0.2760667909481897,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1577967224","genre_codex":"review","genre_gemma":"review","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"review","genre_consensus":"review","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.00069659506,0.99427867,0.0009949107,0.00016946376,0.00016317233,0.00001741672,0.00003100892,0.000019197898,0.0036294542],"genre_scores_gemma":[0.0038923605,0.99134177,0.0019301791,0.00023290963,0.00013370399,0.000025891462,0.00007421712,0.0000073755555,0.002361702],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.9993957,0.00007795349,0.000066389846,0.00013558842,0.00027603618,0.0000483662],"domain_scores_gemma":[0.9996643,0.0001548186,0.000049773837,0.000015853891,0.00009067191,0.000024499317],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0009836452,0.0010309347,0.0010209724,0.0036983606,0.0003426841,0.0013872252,0.0010065977,0.0014454968,0.003498872],"category_scores_gemma":[0.0008519008,0.00044462614,0.0006997182,0.0024864515,0.000585341,0.0017258708,0.000976382,0.0018718507,0.0021347082],"study_design_candidate":"not_applicable","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0000792386,0.00015069215,0.00028925433,0.013872157,0.00009998659,0.00039798004,0.00013676078,0.00056221307,0.009212541,0.010918015,0.008611409,0.9556698],"study_design_scores_gemma":[0.000015145525,0.00015833076,0.0007442756,0.002087704,0.000073262134,0.0015528671,0.0000629601,0.00018113176,0.004920973,0.002427166,0.9877472,0.000028941724],"about_ca_topic_score_codex":0.00087831775,"about_ca_topic_score_gemma":0.0010727068,"teacher_disagreement_score":0.0036983606,"about_ca_system_score_codex":0.00085120375,"about_ca_system_score_gemma":0.0007469292,"threshold_uncertainty_score":0.011704922},"labels":[],"label_agreement":null},{"id":"W1597845649","doi":"10.1111/1750-3841.12537","title":"Structural and Functional Properties of Hemp Seed Protein Products","year":2014,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":265,"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":"Chemistry; Circular dichroism; Solubility; Bicinchoninic acid assay; Chromatography; Pea protein; Biochemistry; Organic chemistry","score_opus":0.04468073299713604,"score_gpt":0.20400604956323848,"score_spread":0.15932531656610244,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1597845649","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9974866,0.0006651536,0.00096726965,0.000042689575,0.000004993072,0.000009168655,0.0002921794,0.000017122135,0.0005147448],"genre_scores_gemma":[0.9963276,0.00036400565,0.0014390505,0.000040777508,0.0000051608076,0.000015375297,0.0007514526,0.000019784,0.0010368201],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99984694,0.000028903047,0.000014165123,0.000034534605,0.000051514646,0.000023894609],"domain_scores_gemma":[0.9996886,0.000071838185,0.000089027824,0.000013271301,0.000071640185,0.00006567143],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00022590734,0.0003282818,0.00019036267,0.00018898457,0.000109330904,0.00020925367,0.00014532558,0.00019014861,0.00065978337],"category_scores_gemma":[0.00039864378,0.00014648016,0.00024963252,0.00022414693,0.00017106612,0.00018727743,0.00011976622,0.0003944203,0.00014789852],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00008459362,0.000009108342,0.00024539707,0.000027266236,0.0000046973582,0.000027931901,0.000012294884,0.00005442936,0.99899024,0.000009652252,0.000009070799,0.000525357],"study_design_scores_gemma":[0.0000033044207,0.0002359195,0.0122502735,0.0000038587195,0.0000148416375,0.00012433057,0.000019985324,0.0004326464,0.9865458,0.000017472385,0.0003466387,0.0000048507723],"about_ca_topic_score_codex":0.0006551329,"about_ca_topic_score_gemma":0.0005738247,"teacher_disagreement_score":0.00065978337,"about_ca_system_score_codex":0.00022480913,"about_ca_system_score_gemma":0.000121815254,"threshold_uncertainty_score":0.0022072196},"labels":[],"label_agreement":null},{"id":"W1598475291","doi":"10.1111/1750-3841.12252","title":"Sensory Evaluation of Dry‐fermented Sausage Containing Ground Deodorized Yellow Mustard","year":2013,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Meat and Animal Product Quality","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":"University of Manitoba","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Food science; Starter; Flavor; Chemistry; Fermentation; Mustard seed; Sensory analysis","score_opus":0.1208371591417507,"score_gpt":0.30807976336107956,"score_spread":0.18724260421932887,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1598475291","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99911374,0.00021667735,0.00037708847,0.000011702189,0.0000068307427,0.000010184826,0.000058114605,0.0000056454087,0.00020014225],"genre_scores_gemma":[0.99755955,0.00034064363,0.0010413668,0.000054619533,0.0000056971935,0.000014172032,0.00022455105,0.0000071968598,0.000752183],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.999835,0.000040258332,0.000016442558,0.000025315367,0.000058582064,0.000024253297],"domain_scores_gemma":[0.9997336,0.00005266703,0.000054492673,0.000010195831,0.00010446685,0.00004452226],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00029610613,0.0004460512,0.00033271525,0.000292359,0.00017163306,0.0002515096,0.00014961782,0.00035345697,0.0009861839],"category_scores_gemma":[0.00028875534,0.00014346301,0.00041993766,0.00028905668,0.00023770462,0.00026170182,0.00022683543,0.0004999395,0.000102341706],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0011511481,0.00010957877,0.0017734502,0.00011643482,0.000034322617,0.00007130909,0.00012910228,0.00007880516,0.9946984,0.000014371125,0.00001984886,0.0018033228],"study_design_scores_gemma":[0.000057733865,0.015350169,0.17731425,0.00004439453,0.00027359062,0.00047701676,0.000977874,0.001783124,0.8024718,0.000057004512,0.001133676,0.000059367077],"about_ca_topic_score_codex":0.00093357835,"about_ca_topic_score_gemma":0.0012073605,"teacher_disagreement_score":0.0009861839,"about_ca_system_score_codex":0.00016142693,"about_ca_system_score_gemma":0.000119903474,"threshold_uncertainty_score":0.003299117},"labels":[],"label_agreement":null},{"id":"W1605553493","doi":"10.1111/1750-3841.12436","title":"Loop‐Mediated Isothermal Amplification Assays for Detecting <i>Yersinia pseudotuberculosis</i> in Milk Powders","year":2014,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Yersinia bacterium, plague, ectoparasites research","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":false,"ca_institutions":"University of British Columbia","funders":"Ministry of Science and Technology of the People's Republic of China","keywords":"Loop-mediated isothermal amplification; Yersinia pseudotuberculosis; Corynebacterium pseudotuberculosis; Microbiology; Yersinia enterocolitica; Polymerase chain reaction; Detection limit; genomic DNA; Biology; Bacteria; Chemistry; Molecular biology; DNA; Gene; Chromatography; Genetics","score_opus":0.016348664614635976,"score_gpt":0.2869169274109436,"score_spread":0.27056826279630763,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1605553493","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.85339946,0.004845178,0.13578612,0.00034178642,0.0001176959,0.00035185524,0.0009992127,0.0014278943,0.0027308294],"genre_scores_gemma":[0.88219744,0.0018905125,0.111543536,0.0001376531,0.000047598278,0.0003210368,0.001405703,0.00007306317,0.002383413],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99900526,0.00026594923,0.000069661495,0.00015639837,0.0004053324,0.000097412434],"domain_scores_gemma":[0.9994011,0.00017373123,0.00017725948,0.000040105813,0.0001752749,0.000032485426],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0007961182,0.00060655246,0.00036711714,0.0006423175,0.0002121354,0.00039791086,0.000667581,0.00063340965,0.0007306729],"category_scores_gemma":[0.001277012,0.00028574315,0.00042060268,0.00036292223,0.00034052366,0.0003525174,0.00036992464,0.00055772986,0.00053101266],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00011316972,0.000055342884,0.0017476069,0.00011654562,0.000007078324,0.00003607445,0.00004443144,0.0002401412,0.9909616,0.00004796699,0.00009677622,0.0065332297],"study_design_scores_gemma":[0.000010207579,0.00028476916,0.0027961156,0.000015132856,0.000025282607,0.00021388641,0.000035403697,0.0027754782,0.99277276,0.000037186142,0.0010233667,0.000010340942],"about_ca_topic_score_codex":0.00048590094,"about_ca_topic_score_gemma":0.000537625,"teacher_disagreement_score":0.0007961182,"about_ca_system_score_codex":0.0003358518,"about_ca_system_score_gemma":0.0003099875,"threshold_uncertainty_score":0.004210353},"labels":[],"label_agreement":null},{"id":"W1720030464","doi":"10.1111/1750-3841.12521","title":"Identification by GeLC‐MS/MS of Trypsin Inhibitor in Sarcoplasmic Proteins of Three Tropical Fish and Characterization of Their Inhibitory Properties","year":2014,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Protein Hydrolysis and Bioactive Peptides","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":"University of British Columbia","funders":"Office of the Higher Education Commission","keywords":"Trypsin; Autolysis (biology); Chemistry; Fish Proteins; Molecular mass; Ammonium sulfate precipitation; Biochemistry; Gel electrophoresis; Staining; Chromatography; Biology; Enzyme; Size-exclusion chromatography","score_opus":0.010541599838176397,"score_gpt":0.2091716217865892,"score_spread":0.1986300219484128,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1720030464","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99536186,0.0011280212,0.0021140464,0.000044741493,0.000010721484,0.000023776445,0.0006915191,0.000035328216,0.0005901238],"genre_scores_gemma":[0.98553,0.0010762904,0.007622037,0.00013594955,0.000017262038,0.00008198553,0.0032560441,0.00004828164,0.0022320978],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999094,0.000004974164,0.000009699158,0.000034206547,0.000021882503,0.000019770174],"domain_scores_gemma":[0.99983,0.00001734626,0.000066103436,0.000009467412,0.000045252036,0.000031672796],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00014161186,0.00065576413,0.00023766655,0.00037458807,0.00022738198,0.00020815244,0.00023193595,0.00030893215,0.0007319385],"category_scores_gemma":[0.00016848318,0.00012639839,0.0003445801,0.00026523965,0.00026757593,0.00017884251,0.00017902096,0.0002423287,0.00030900876],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00006243739,0.0000049152836,0.0010574054,0.000043152915,0.000007544567,0.00006189155,0.000028311737,0.000013781508,0.9979857,0.0000069482267,0.0000133474605,0.0007145826],"study_design_scores_gemma":[0.000012433168,0.00048464077,0.15557389,0.00002944892,0.00009781058,0.0013860405,0.0002625545,0.00085104734,0.83873624,0.000029571851,0.0025208197,0.000015521893],"about_ca_topic_score_codex":0.001801961,"about_ca_topic_score_gemma":0.0024484396,"teacher_disagreement_score":0.001801961,"about_ca_system_score_codex":0.00023637933,"about_ca_system_score_gemma":0.00021783376,"threshold_uncertainty_score":0.0035829544},"labels":[],"label_agreement":null},{"id":"W1731095862","doi":"10.1111/1750-3841.12802","title":"Supplemental Protein in Support of Muscle Mass and Health: Advantage Whey","year":2015,"lang":"en","type":"review","venue":"Journal of Food Science","topic":"Muscle metabolism and nutrition","field":"Biochemistry, Genetics and Molecular Biology","cited_by":326,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"McMaster University","funders":"","keywords":"Sarcopenia; Whey protein; Skeletal muscle; Leucine; Muscle mass; Protein quality; Lean body mass; Amino acid; Casein; Food science; Biochemistry; Biology; Chemistry; Endocrinology; Body weight","score_opus":0.0589719795982175,"score_gpt":0.3734000985478824,"score_spread":0.31442811894966494,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1731095862","genre_codex":"review","genre_gemma":"review","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"review","genre_consensus":"review","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.003731159,0.9857371,0.0007858174,0.0020354912,0.0019829855,0.00003566883,0.00029382142,0.000048143025,0.005349738],"genre_scores_gemma":[0.014377359,0.97284645,0.0021916311,0.0016581729,0.0013811429,0.00006525087,0.00051608676,0.000016762908,0.006946995],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.9998055,0.00004169204,0.000025768968,0.000042129497,0.000066559354,0.000018397748],"domain_scores_gemma":[0.9998809,0.000040361323,0.000026448053,0.0000035871428,0.00003706668,0.000011624704],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00031701848,0.0004930879,0.00067923736,0.0012539744,0.0002198737,0.0008762714,0.0005421816,0.0009957909,0.0060525085],"category_scores_gemma":[0.00052752567,0.00012606075,0.00043134505,0.001233449,0.00024219727,0.0006669781,0.00043963254,0.0009795802,0.0017836078],"study_design_candidate":"not_applicable","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00061483454,0.00024262659,0.0008583758,0.040255222,0.00028644045,0.0007503173,0.00017439859,0.00015425551,0.021707036,0.00319639,0.04465066,0.88710934],"study_design_scores_gemma":[0.000050947754,0.00032689678,0.005540668,0.0052671395,0.00035006282,0.0015928494,0.0001100079,0.00007815115,0.0038996523,0.0012043805,0.98155415,0.00002509594],"about_ca_topic_score_codex":0.0014445619,"about_ca_topic_score_gemma":0.0020857041,"teacher_disagreement_score":0.0060525085,"about_ca_system_score_codex":0.00036416037,"about_ca_system_score_gemma":0.00046096515,"threshold_uncertainty_score":0.020247638},"labels":[],"label_agreement":null},{"id":"W1758716861","doi":"10.1111/1750-3841.12175","title":"The Potential Application of Rice Bran Wax Oleogel to Replace Solid Fat and Enhance Unsaturated Fat Content in Ice Cream","year":2013,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Food Chemistry and Fat Analysis","field":"Agricultural and Biological Sciences","cited_by":200,"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":"National Institutes of Health","keywords":"Differential scanning calorimetry; Food science; Wax; Chemistry; Globules of fat; Ice cream; Scanning electron microscope; Materials science; Chemical engineering; Composite material; Linseed oil; Organic chemistry; Milk fat","score_opus":0.012484932312629787,"score_gpt":0.23181613917198968,"score_spread":0.2193312068593599,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1758716861","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99119276,0.0028692586,0.0041766674,0.00006146008,0.000017967486,0.000025163126,0.00009981638,0.000046440487,0.0015104732],"genre_scores_gemma":[0.9934284,0.0019212806,0.0033710815,0.000028199256,0.000003882569,0.000011446546,0.000077711535,0.000015561529,0.0011422894],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999497,0.0000071122904,0.0000034495574,0.0000098005285,0.000014344578,0.00001565887],"domain_scores_gemma":[0.99997103,0.0000043681093,0.000007855102,0.0000026572034,0.000007717627,0.0000063160633],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00012098407,0.00028664301,0.00016618354,0.00019593177,0.00009540054,0.00029160376,0.00016087513,0.00020153055,0.00044461575],"category_scores_gemma":[0.000069135545,0.00010474994,0.00031054774,0.0001160015,0.00012559257,0.00024296701,0.0002139112,0.00017797816,0.00016931967],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000036498564,0.000009596719,0.00011802619,0.00005086866,0.0000035835226,0.000049273556,0.000009196539,0.000089400644,0.9985347,0.000035895548,0.000006961955,0.0010559598],"study_design_scores_gemma":[0.0000028529466,0.00013554128,0.000665307,0.0000061852634,0.000016009604,0.000082950544,0.000024999004,0.0003482482,0.9977714,0.000016758604,0.00092766207,0.000002025156],"about_ca_topic_score_codex":0.0004697662,"about_ca_topic_score_gemma":0.00077602814,"teacher_disagreement_score":0.0004697662,"about_ca_system_score_codex":0.00017509826,"about_ca_system_score_gemma":0.00018167394,"threshold_uncertainty_score":0.0014874339},"labels":[],"label_agreement":null},{"id":"W1812731214","doi":"10.1111/1750-3841.12659","title":"Retardation of <i>Listeria Monocytogenes</i> Growth in Mozzarella Cheese Using Antimicrobial Sachets Containing Rosemary Oil and Thyme Oil","year":2014,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Essential Oils and Antimicrobial Activity","field":"Agricultural and Biological Sciences","cited_by":49,"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":"Listeria monocytogenes; Food science; Antimicrobial; Essential oil; Bacteria; Lactic acid; Inoculation; Chemistry; Bacterial growth; Starch; Biology; Microbiology; Horticulture","score_opus":0.028782387355371118,"score_gpt":0.23852141110066116,"score_spread":0.20973902374529005,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1812731214","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9990879,0.00030555704,0.00033556295,0.000027420308,0.0000072239895,0.000010423757,0.000044089025,0.00002138926,0.00016031455],"genre_scores_gemma":[0.9961803,0.00039265363,0.0024647077,0.00005050981,0.00001267673,0.000026998207,0.00019567754,0.0000141976425,0.0006622054],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99984574,0.000028032415,0.000014772948,0.000033283413,0.000038574508,0.000039506755],"domain_scores_gemma":[0.9998511,0.000023326857,0.00006541879,0.000008871017,0.00002169923,0.000029560892],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00017955725,0.00046192147,0.00036057254,0.00015546354,0.000104283616,0.00027282283,0.00017400246,0.00026018568,0.00046959473],"category_scores_gemma":[0.00015567613,0.00017672863,0.00041087926,0.00008827085,0.00013688499,0.00014792362,0.00020781989,0.00032201502,0.00015235448],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00018333798,0.000019800613,0.00020591945,0.000022233107,0.0000037734278,0.000018154511,0.000006765515,0.000027329406,0.9989784,0.0000026133832,0.000006716061,0.0005250112],"study_design_scores_gemma":[0.000009002281,0.0015781607,0.008699397,0.00000841148,0.000020922449,0.000066914756,0.000033404147,0.00045774138,0.9887466,0.0000036105496,0.00036905287,0.000006838615],"about_ca_topic_score_codex":0.00060767675,"about_ca_topic_score_gemma":0.00095701806,"teacher_disagreement_score":0.00060767675,"about_ca_system_score_codex":0.00015170936,"about_ca_system_score_gemma":0.00013275212,"threshold_uncertainty_score":0.00157094},"labels":[],"label_agreement":null},{"id":"W1816393640","doi":"10.1111/1750-3841.12918","title":"Antimicrobial Effects of Nisin, Essential Oil, and γ‐Irradiation Treatments against High Load of <i>Salmonella</i> typhimurium on Mini‐carrots","year":2015,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Radiation Effects and Dosimetry","field":"Agricultural and Biological Sciences","cited_by":18,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Armand Frappier Museum; Institut National de la Recherche Scientifique","funders":"Natural Sciences and Engineering Research Council of Canada; Canadian Network for Research and Innovation in Machining Technology, Natural Sciences and Engineering Research Council of Canada","keywords":"Nisin; Carvacrol; Food science; Chemistry; Essential oil; Bacteriocin; Salmonella; Food preservation; Antimicrobial; Human decontamination; Bacteria; Biology; Waste management","score_opus":0.009362962384979488,"score_gpt":0.2170717784125548,"score_spread":0.2077088160275753,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1816393640","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99771047,0.0012730653,0.00050057005,0.000021116037,0.000020162171,0.000018106619,0.00011822695,0.000020866504,0.00031727675],"genre_scores_gemma":[0.9951866,0.00092022016,0.0022048624,0.000031868796,0.000009554349,0.000026649983,0.0002633233,0.000014763812,0.0013420867],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998903,0.000015326501,0.000009853007,0.000026951077,0.000030248091,0.000027169866],"domain_scores_gemma":[0.9998381,0.000023467059,0.000066796114,0.000012159245,0.00003300069,0.000026523276],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00011650356,0.0005156256,0.00035029597,0.00015538499,0.0001518011,0.00022971426,0.0002178481,0.00023244867,0.0011014601],"category_scores_gemma":[0.00009773367,0.0001223161,0.00033937732,0.000106458814,0.00019537138,0.00021216637,0.00018343618,0.00033318822,0.00017937277],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00012576305,0.0000091079855,0.00007784781,0.000041505133,0.0000025596762,0.000012235978,0.0000066999305,0.000012165373,0.9994191,0.0000035135988,0.000003949929,0.00028551414],"study_design_scores_gemma":[0.0000041969215,0.0009950856,0.0038525376,0.0000088679535,0.000016780292,0.00006019584,0.00003834463,0.00010766681,0.99442685,0.0000042071892,0.00048046626,0.0000047589933],"about_ca_topic_score_codex":0.00083201483,"about_ca_topic_score_gemma":0.0016677117,"teacher_disagreement_score":0.0011014601,"about_ca_system_score_codex":0.00018823502,"about_ca_system_score_gemma":0.00015965643,"threshold_uncertainty_score":0.0036847591},"labels":[],"label_agreement":null},{"id":"W1838699581","doi":"10.1111/1750-3841.12167","title":"Evaluation of Poultry Protein Isolate as a Food Ingredient: Physicochemical Properties and Sensory Characteristics of Marinated Chicken Breasts","year":2013,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Meat and Animal Product Quality","field":"Agricultural and Biological Sciences","cited_by":10,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Agriculture Food and Rural Development; University of Alberta","funders":"Alberta Livestock and Meat Agency; U.S. Department of Agriculture","keywords":"Marination; Food science; Tenderness; Ingredient; Chicken breast; Flavor; Broiler; Chemistry; Aroma; Sensory analysis; Brine; Soy protein","score_opus":0.06997260799531403,"score_gpt":0.2555598241659327,"score_spread":0.18558721617061869,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1838699581","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99899954,0.00029769453,0.00037585705,0.00001656339,0.0000064342194,0.00001850506,0.00007701506,0.0000062661625,0.00020205145],"genre_scores_gemma":[0.9957871,0.0004083234,0.0023371421,0.000049681366,0.000006250142,0.000031996227,0.00024756065,0.000017223112,0.0011146271],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99974996,0.000054915152,0.000018974873,0.000052639218,0.00009312429,0.000030449817],"domain_scores_gemma":[0.9997167,0.000051350886,0.00006683534,0.0000137510115,0.00008913847,0.00006221854],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00030200413,0.00056668336,0.00040480183,0.00027336853,0.00018450675,0.0003031904,0.00022621168,0.00031778982,0.0009218024],"category_scores_gemma":[0.00032569747,0.00022671715,0.00034850606,0.00023226898,0.00028786532,0.00025079004,0.00022757675,0.0004883126,0.00015614946],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00052364863,0.000070199436,0.00051127124,0.00006433488,0.000009776625,0.000027255293,0.000022945962,0.000026705962,0.9979315,0.000004963662,0.000005864194,0.00080150826],"study_design_scores_gemma":[0.000020592342,0.0038335505,0.030080322,0.000012869374,0.00008966916,0.00013545233,0.00013419498,0.00038769917,0.9645868,0.000008265111,0.0006987749,0.00001180905],"about_ca_topic_score_codex":0.0011650249,"about_ca_topic_score_gemma":0.002412921,"teacher_disagreement_score":0.0011650249,"about_ca_system_score_codex":0.00019170073,"about_ca_system_score_gemma":0.00020589195,"threshold_uncertainty_score":0.0030837655},"labels":[],"label_agreement":null},{"id":"W1864673587","doi":"10.1111/1750-3841.12248","title":"Development of Formulations and Processes to Incorporate Wax Oleogels in Ice Cream","year":2013,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Food Chemistry and Fat Analysis","field":"Agricultural and Biological Sciences","cited_by":83,"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":"Wax; Carnauba wax; Food science; Ice cream; Globules of fat; Chemistry; Materials science; Ice crystals; Chemical engineering; Composite material; Linseed oil; Milk fat","score_opus":0.0252778219221151,"score_gpt":0.2321769601843821,"score_spread":0.20689913826226702,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1864673587","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9391318,0.00794349,0.048366927,0.000119779535,0.00009019198,0.00039813927,0.0003022374,0.00013353775,0.0035137527],"genre_scores_gemma":[0.9248395,0.009214622,0.06235282,0.00008708543,0.000023164019,0.00021288136,0.00034026618,0.00007943258,0.0028501528],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99991167,0.000009200988,0.000008516294,0.000020349975,0.00003294045,0.000017452548],"domain_scores_gemma":[0.9999336,0.000010417815,0.000021682608,0.0000050981257,0.000017983162,0.000011142521],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00023820692,0.00031744098,0.00027996663,0.00025530832,0.00014126109,0.0003188736,0.00021847044,0.00024478204,0.00045139174],"category_scores_gemma":[0.0001670518,0.00018864215,0.00039551864,0.00014818551,0.00013995053,0.00049101835,0.000284633,0.00056868565,0.00020680249],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000016062388,0.000021020689,0.00008220182,0.00008947704,0.000004921204,0.00004454339,0.000014840102,0.00017592503,0.99759966,0.00007243736,0.000009163847,0.0018697723],"study_design_scores_gemma":[0.0000060251236,0.00012676296,0.00051095884,0.000014539372,0.000016369411,0.00006198394,0.000020486874,0.000637982,0.99655247,0.00002999807,0.0020190473,0.0000033480985],"about_ca_topic_score_codex":0.00043252597,"about_ca_topic_score_gemma":0.0008571812,"teacher_disagreement_score":0.00045139174,"about_ca_system_score_codex":0.00020388058,"about_ca_system_score_gemma":0.0002605377,"threshold_uncertainty_score":0.0015100241},"labels":[],"label_agreement":null},{"id":"W1902952757","doi":"10.1111/1750-3841.12136","title":"Cranberries and Wild Blueberries Treated with Gastrointestinal Enzymes Positively Modify Glutathione Mechanisms in Caco‐2 Cells <i>In Vitro</i>","year":2013,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Phytochemicals and Antioxidant Activities","field":"Medicine","cited_by":12,"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 Prince Edward Island","funders":"Innovation PEI","keywords":"Glutathione; Antioxidant; Oxidative stress; Berry; Caco-2; Enzyme; Chemistry; Biochemistry; Reactive oxygen species; Bioavailability; In vitro; Gastrointestinal tract; Oxidative phosphorylation; Biology; Pharmacology; Botany","score_opus":0.008683960277660427,"score_gpt":0.21993263017934708,"score_spread":0.21124866990168667,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1902952757","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99626994,0.0014969487,0.0007292853,0.00014899945,0.00003579071,0.000017039712,0.00035105066,0.000030939147,0.0009201164],"genre_scores_gemma":[0.9928884,0.0009927884,0.0022261953,0.00015591197,0.000014182529,0.00003794544,0.0011266783,0.000015243505,0.0025427344],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99986696,0.000025062525,0.000013824141,0.000032800297,0.000025601677,0.000035669334],"domain_scores_gemma":[0.9999238,0.00001796461,0.00001768127,0.000011168903,0.000015308156,0.000014114038],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00016004633,0.00036484684,0.000368864,0.00012893541,0.00015657126,0.00030587922,0.00013810428,0.00030242393,0.001245199],"category_scores_gemma":[0.00012129389,0.00014950574,0.00036629682,0.00012524815,0.0002171952,0.00021756724,0.00014589011,0.00042376213,0.00022961023],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00025489242,0.000041595875,0.00031471497,0.000059660444,0.000009850158,0.000035745794,0.000033478605,0.000021017275,0.9986493,0.00002508934,0.00005612871,0.0004985387],"study_design_scores_gemma":[0.000025842326,0.0011366889,0.023024017,0.000012520582,0.000049716567,0.0001647754,0.00011175299,0.00052289607,0.97181445,0.00002459804,0.003104802,0.000007924061],"about_ca_topic_score_codex":0.0024340113,"about_ca_topic_score_gemma":0.0035599542,"teacher_disagreement_score":0.0024340113,"about_ca_system_score_codex":0.0002374018,"about_ca_system_score_gemma":0.00012885,"threshold_uncertainty_score":0.0048397183},"labels":[],"label_agreement":null},{"id":"W1905757521","doi":"10.1111/1750-3841.12172","title":"Subchronic and Reproductive/Developmental (Screening Level) Toxicity of Complexation Products of Iron Trichloride and Sodium Tartrate (FemTA)","year":2013,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Drug-Induced Hepatotoxicity and Protection","field":"Pharmacology, Toxicology and Pharmaceutics","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":"Intertek (Canada)","funders":"","keywords":"Chemistry; Toxicity; Sodium; No-observed-adverse-effect level; Reproductive toxicity; Urea; Pharmacology; Endocrinology; Biochemistry; Medicine; Organic chemistry","score_opus":0.19945791367372914,"score_gpt":0.38168395513370146,"score_spread":0.18222604145997232,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1905757521","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9899332,0.00069019286,0.004034732,0.00008081925,0.000036965845,0.00039461642,0.0012851781,0.00021733536,0.0033269974],"genre_scores_gemma":[0.97314376,0.0007499363,0.006919673,0.00015733091,0.000018012732,0.0005162905,0.002529931,0.000060247552,0.015904771],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9996394,0.00006815933,0.000032813106,0.00010048129,0.00008562983,0.000073496434],"domain_scores_gemma":[0.9994665,0.000099038785,0.0001707572,0.00006568408,0.00009170341,0.00010632862],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00032235382,0.0008848078,0.00035742135,0.00064249744,0.000330284,0.00024985924,0.00041551536,0.00053035404,0.0030058543],"category_scores_gemma":[0.00023464045,0.0002488908,0.00057060417,0.00026320317,0.00035997556,0.00019839861,0.00024388214,0.0007800288,0.00039529544],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0009055145,0.0004465399,0.00088144944,0.000054736913,0.000020948142,0.00014134044,0.000054001994,0.00017865421,0.9947988,0.000089205234,0.00016237263,0.0022663977],"study_design_scores_gemma":[0.00006566254,0.00862532,0.005945803,0.0000076132,0.000065199536,0.00023853684,0.000032239226,0.00036124754,0.98305964,0.000028369734,0.0015587419,0.000011681196],"about_ca_topic_score_codex":0.0026457114,"about_ca_topic_score_gemma":0.006210232,"teacher_disagreement_score":0.0030058543,"about_ca_system_score_codex":0.00050718774,"about_ca_system_score_gemma":0.0006205033,"threshold_uncertainty_score":0.010055602},"labels":[],"label_agreement":null},{"id":"W1921516269","doi":"10.1111/1750-3841.12411","title":"Inhibition of <i>Listeria monocytogenes</i> and <i>Salmonella</i> by Combinations of Oriental Mustard, Malic Acid, and EDTA","year":2014,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Genomics, phytochemicals, and oxidative stress","field":"Biochemistry, Genetics and Molecular Biology","cited_by":16,"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":"Allyl isothiocyanate; Mustard seed; Malic acid; Listeria monocytogenes; Salmonella; Sinigrin; Chemistry; Inoculation; Antimicrobial; Food science; Hydrolysis; Microbiology; Bacteria; Biology; Citric acid; Biochemistry; Brassica; Glucosinolate; Botany; Horticulture","score_opus":0.008583101586490819,"score_gpt":0.23237432470379343,"score_spread":0.22379122311730262,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1921516269","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9959823,0.001827346,0.0006824729,0.00006151313,0.000023912506,0.000030200952,0.00026552557,0.000055509132,0.0010713291],"genre_scores_gemma":[0.9928591,0.0012282212,0.0029232246,0.00009289248,0.00001593513,0.000048298636,0.00095276197,0.00002310425,0.0018564062],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.999746,0.00004908704,0.000036642963,0.00005413981,0.000061187304,0.000053041185],"domain_scores_gemma":[0.9998442,0.000021933472,0.00006173298,0.000015196814,0.000024170347,0.000032726814],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00014498786,0.000796111,0.00055887265,0.0002551341,0.0001118928,0.00023187736,0.0003310797,0.0003020286,0.0008686251],"category_scores_gemma":[0.00014711496,0.00023840439,0.00047035294,0.00020756817,0.00018325019,0.00014978382,0.00025057636,0.0003710273,0.00022445853],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00021959221,0.000024701369,0.00022185505,0.000044403056,0.000008951132,0.000018696426,0.000005678633,0.000030027337,0.99875367,0.000005910771,0.000017176746,0.000649493],"study_design_scores_gemma":[0.000009319889,0.0010372819,0.0067007192,0.000008317107,0.000029495424,0.00010670454,0.000020165682,0.00018447885,0.99112564,0.000005009119,0.00076675275,0.000006121437],"about_ca_topic_score_codex":0.0010467661,"about_ca_topic_score_gemma":0.0023118781,"teacher_disagreement_score":0.0010467661,"about_ca_system_score_codex":0.00022844481,"about_ca_system_score_gemma":0.0002235843,"threshold_uncertainty_score":0.0029058456},"labels":[],"label_agreement":null},{"id":"W1928050737","doi":"10.1111/1750-3841.12652","title":"Stability of Cardamom ( <i>Elettaria Cardamomum</i> ) Essential Oil in Microcapsules Made of Whey Protein Isolate, Guar Gum, and Carrageenan","year":2014,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Microencapsulation and Drying Processes","field":"Agricultural and Biological Sciences","cited_by":48,"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":"Whey protein isolate; Guar gum; Emulsion; Chemistry; Whey protein; Xanthan gum; Carrageenan; Materials science; Food science; Chromatography; Chemical engineering; Rheology; Organic chemistry; Composite material","score_opus":0.010627947908534763,"score_gpt":0.20741101032111633,"score_spread":0.19678306241258156,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1928050737","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99817467,0.000725188,0.0007683831,0.000009119768,0.000006060435,0.0000073572655,0.00007184098,0.000010126193,0.00022730621],"genre_scores_gemma":[0.99845254,0.00029064115,0.000765012,0.000007802247,0.0000022511354,0.000009735459,0.00009466229,0.000004224269,0.00037299388],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99990594,0.000011440707,0.000009682693,0.000029058177,0.000023951367,0.000019943664],"domain_scores_gemma":[0.9997962,0.000043759905,0.0000835071,0.00001264183,0.00004334791,0.000020500469],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00015003813,0.0002703348,0.00015315236,0.00015790653,0.00010827161,0.00022834813,0.0001574304,0.00018684757,0.00036580826],"category_scores_gemma":[0.00023842507,0.00009953715,0.00015472353,0.000111712085,0.00020229699,0.0001906424,0.00016030566,0.00018924443,0.0000934707],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00016078174,0.000011994756,0.00093611825,0.00003798053,0.00000855372,0.000017643933,0.000016605984,0.00007811329,0.9973328,0.000015034426,0.0000055959667,0.0013789289],"study_design_scores_gemma":[0.0000026818095,0.00029937868,0.006787143,0.0000037823472,0.00002016743,0.000042061205,0.000014186974,0.00025488538,0.99227554,0.0000046397963,0.00029295665,0.0000026935593],"about_ca_topic_score_codex":0.0008829432,"about_ca_topic_score_gemma":0.0006917867,"teacher_disagreement_score":0.0008829432,"about_ca_system_score_codex":0.0003119507,"about_ca_system_score_gemma":0.00013221787,"threshold_uncertainty_score":0.0022634268},"labels":[],"label_agreement":null},{"id":"W1931779525","doi":"10.1111/1750-3841.12209","title":"Inhibition of <i>Cronobacter sakazakii</i> by Heat Labile Bacteriocins Produced by Probiotic LAB Isolated from Healthy Infants","year":2013,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Enterobacteriaceae and Cronobacter Research","field":"Biochemistry, Genetics and Molecular Biology","cited_by":39,"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":"Lactobacillus acidophilus; Cronobacter sakazakii; Lactobacillus casei; Microbiology; Food science; Probiotic; Agar; Bacteriocin; Antimicrobial; Chemistry; Biology; Bacteria; Infant formula; Fermentation","score_opus":0.007861371593994103,"score_gpt":0.25069315672365566,"score_spread":0.24283178512966155,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1931779525","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9953543,0.0024246783,0.0009787597,0.00006362179,0.00003362918,0.00003241201,0.00019381497,0.000030350622,0.00088847615],"genre_scores_gemma":[0.99531305,0.001044892,0.002271901,0.00006721797,0.000016981787,0.000031548083,0.00044920878,0.000015443804,0.0007897111],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.999806,0.000040890067,0.000024760242,0.0000307323,0.00004813462,0.000049457172],"domain_scores_gemma":[0.999859,0.000023767192,0.000045881152,0.000010683116,0.00003543068,0.00002530895],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00017173195,0.00053786946,0.00040030587,0.00013131373,0.000082820094,0.00020091869,0.00017004822,0.0002375295,0.00061477715],"category_scores_gemma":[0.0002739407,0.00009716571,0.00038846917,0.00011360925,0.00013660803,0.0001488514,0.0002839738,0.0003099337,0.00019309088],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00013517961,0.000024386747,0.00028811183,0.00007085123,0.000004936051,0.000023013394,0.000011035957,0.000018306666,0.99791723,0.0000056485137,0.000014825358,0.0014865736],"study_design_scores_gemma":[0.000011528103,0.0016645181,0.020128857,0.00002889105,0.00002746527,0.00020991014,0.00006370191,0.00030809155,0.97626513,0.000010570845,0.0012737858,0.0000075639496],"about_ca_topic_score_codex":0.0007375041,"about_ca_topic_score_gemma":0.00066141906,"teacher_disagreement_score":0.0007375041,"about_ca_system_score_codex":0.00008323093,"about_ca_system_score_gemma":0.0001353338,"threshold_uncertainty_score":0.0020565987},"labels":[],"label_agreement":null},{"id":"W1941361595","doi":"10.1111/1750-3841.12065","title":"Antimicrobial Effects of Allyl Isothiocyanate and Modified Atmosphere on <i>Pseduomonas Aeruginosa</i> in Fresh Catfish Fillet under Abuse Temperatures","year":2013,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Essential Oils and Antimicrobial Activity","field":"Agricultural and Biological Sciences","cited_by":23,"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":"McMaster University; U.S. Department of Agriculture","keywords":"Catfish; Fillet (mechanics); Allyl isothiocyanate; Shelf life; Modified atmosphere; Antimicrobial; Food science; Bacterial growth; Chemistry; Biology; Fishery; Materials science; Bacteria; Fish <Actinopterygii>; Biochemistry; Organic chemistry","score_opus":0.0068028305342093635,"score_gpt":0.19507434104005414,"score_spread":0.18827151050584479,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1941361595","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9989712,0.00054427783,0.00015331886,0.000019963154,0.000006599254,0.000005985811,0.00005256973,0.000007589019,0.00023852482],"genre_scores_gemma":[0.9976993,0.0006273224,0.0006267558,0.000030193529,0.000004720248,0.000013412935,0.000104657236,0.0000042642137,0.00088928407],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999018,0.000014721315,0.000010577853,0.000023744537,0.000027929727,0.000021264865],"domain_scores_gemma":[0.9999268,0.000011580975,0.000025591295,0.0000062953623,0.00001651769,0.0000131413735],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000097569224,0.00028857315,0.00022766288,0.00014039775,0.00012048765,0.00018390201,0.00013697574,0.00020139686,0.00044584041],"category_scores_gemma":[0.0001234573,0.00009699601,0.00027362644,0.00012274981,0.0001554296,0.0002003922,0.00017936302,0.00026882888,0.00007498117],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00013471382,0.0000172965,0.00035197238,0.000055863125,0.000005311809,0.000037080303,0.00001730427,0.000046740824,0.99813867,0.00000683378,0.00001198403,0.0011761718],"study_design_scores_gemma":[0.000005670089,0.0011605932,0.00933617,0.000008963691,0.000026173459,0.000092722104,0.000055793487,0.00027308194,0.9882605,0.0000068236013,0.00076598057,0.0000076256106],"about_ca_topic_score_codex":0.0015560329,"about_ca_topic_score_gemma":0.0033541913,"teacher_disagreement_score":0.0015560329,"about_ca_system_score_codex":0.0001744653,"about_ca_system_score_gemma":0.00019863521,"threshold_uncertainty_score":0.003093958},"labels":[],"label_agreement":null},{"id":"W1952355903","doi":"10.1111/1750-3841.12568","title":"Inhibitory Effects of Pomegranate Extracts on Recombinant Human Maltase–Glucoamylase","year":2014,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Pomegranate: compositions and health benefits","field":"Nursing","cited_by":18,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Institute for Biological Sciences","funders":"","keywords":"Aril; Acarbose; Chemistry; Polyphenol; Alpha-glucosidase; IC50; Biochemistry; Maltase; Food science; Traditional medicine; Enzyme; In vitro; Antioxidant; Medicine","score_opus":0.016185423436373473,"score_gpt":0.294270874933788,"score_spread":0.27808545149741454,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1952355903","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.98371464,0.01308277,0.0013816807,0.00007532236,0.000040268354,0.000038756105,0.00028218894,0.00003825756,0.0013461558],"genre_scores_gemma":[0.9895549,0.005339953,0.002785094,0.00012300523,0.000025527183,0.000028737079,0.0006411131,0.00001336522,0.0014884777],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999138,0.000017876278,0.000007389608,0.000016281007,0.000025701367,0.000018925606],"domain_scores_gemma":[0.9999387,0.000017479957,0.00001859928,0.000004370789,0.000007996887,0.000012796869],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00012532975,0.00087312685,0.00034639344,0.0003550583,0.00009119819,0.00019358512,0.00012476217,0.0001867416,0.0007092012],"category_scores_gemma":[0.00014217132,0.00010315631,0.00035915547,0.00019800704,0.00013594596,0.00015488398,0.00017898051,0.00038763977,0.00015551128],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00034505848,0.00008275052,0.00021571566,0.00009934845,0.000019461826,0.00006152107,0.000013834037,0.000070411865,0.9955837,0.000017183505,0.000023330105,0.0034677426],"study_design_scores_gemma":[0.000052783205,0.0014402368,0.010568907,0.000022725711,0.0000674037,0.00023039307,0.000030111527,0.0004238096,0.98507327,0.000027246624,0.0020538138,0.000009353754],"about_ca_topic_score_codex":0.00048918265,"about_ca_topic_score_gemma":0.0008125203,"teacher_disagreement_score":0.00087312685,"about_ca_system_score_codex":0.000114267095,"about_ca_system_score_gemma":0.000114290524,"threshold_uncertainty_score":0.0023725033},"labels":[],"label_agreement":null},{"id":"W1964604437","doi":"10.1111/j.1365-2621.2000.tb10246.x","title":"The Effect of Caramel Coloring on the Multiple Degradation Pathways of Aspartame","year":2000,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Biochemical Analysis and Sensing Techniques","field":"Nursing","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":"Nutrasource","funders":"","keywords":"Aspartame; Degradation (telecommunications); Chemistry; Hydrolysis; Dipeptide; Phenylalanine; Food science; Chromatography; Organic chemistry; Amino acid; Biochemistry","score_opus":0.02128477595513708,"score_gpt":0.2530504090865373,"score_spread":0.23176563313140022,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1964604437","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9975478,0.00063316076,0.0012929536,0.000017628596,0.000011749068,0.000019404775,0.00007409462,0.000027768607,0.00037543508],"genre_scores_gemma":[0.9966299,0.0003361214,0.0024831155,0.000019465546,0.000002305744,0.00000899281,0.000082096856,0.000017449167,0.0004205625],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99980336,0.000048037964,0.000014037705,0.000045286706,0.00004552231,0.000043688786],"domain_scores_gemma":[0.9994106,0.00024601805,0.00010834787,0.00004438703,0.00011857918,0.00007211669],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0003773164,0.0007076926,0.00027269174,0.00016610831,0.00016927253,0.000493849,0.00016586631,0.00029865297,0.00080741814],"category_scores_gemma":[0.00056504837,0.00027114118,0.0003105063,0.00014899312,0.00032766926,0.00028328234,0.00015503928,0.00041958506,0.00015883752],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000517639,0.000027547607,0.00032694708,0.000058193444,0.000013058826,0.00004300219,0.00002824976,0.00014095586,0.9972504,0.000026684322,0.000011089849,0.0015562698],"study_design_scores_gemma":[0.0000030693986,0.00015492983,0.00073151995,0.0000018080548,0.000011454939,0.00003433922,0.000007275726,0.00028874344,0.99867153,0.0000047739227,0.00008789406,0.0000026965386],"about_ca_topic_score_codex":0.0014177746,"about_ca_topic_score_gemma":0.0010259867,"teacher_disagreement_score":0.0014177746,"about_ca_system_score_codex":0.00038001838,"about_ca_system_score_gemma":0.00033733062,"threshold_uncertainty_score":0.0028190017},"labels":[],"label_agreement":null},{"id":"W1966005845","doi":"10.1111/j.1750-3841.2007.00434.x","title":"Citation Index Identifies Highly Cited Investigators in Food Science","year":2007,"lang":"en","type":"editorial","venue":"Journal of Food Science","topic":"scientometrics and bibliometrics research","field":"Decision 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":"Citation; Science Citation Index; Bibliometrics; Impact factor; Citation analysis; Index (typography); Citation index; Library science; Computer science; Medical education; Political science; Medicine; World Wide Web","score_opus":0.36666538248945324,"score_gpt":0.5368220584075079,"score_spread":0.1701566759180546,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1966005845","genre_codex":"empirical","genre_gemma":"editorial","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"editorial","genre_consensus":null,"domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.6449815,0.057999693,0.016128141,0.008651362,0.0030997854,0.001850924,0.048622057,0.0011315717,0.21753493],"genre_scores_gemma":[0.87031984,0.026698293,0.034654982,0.000854763,0.0028679823,0.0010545285,0.03349407,0.0002459516,0.02980966],"study_design_codex":"observational","study_design_gemma":"not_applicable","domain_scores_codex":[0.99395305,0.0011451729,0.0012639549,0.000516653,0.002776055,0.00034512236],"domain_scores_gemma":[0.9679574,0.008787057,0.009782237,0.0017812977,0.010509486,0.0011825432],"candidate_categories":["bibliometrics"],"consensus_categories":[],"category_scores_codex":[0.0077468706,0.0005688185,0.0011856667,0.036523864,0.0012322149,0.0035222971,0.0011453338,0.0013339816,0.007852534],"category_scores_gemma":[0.039252207,0.00019599493,0.0005736869,0.0612109,0.0005562906,0.002334575,0.0020409836,0.00083373423,0.0037061383],"study_design_candidate":"not_applicable","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00038816116,0.0003211914,0.517345,0.0033369758,0.000478113,0.0006723561,0.0038895214,0.00058077165,0.002038185,0.013369141,0.11175155,0.3458289],"study_design_scores_gemma":[0.00006495774,0.00031822483,0.6910577,0.0010596024,0.00050121744,0.0014742905,0.0033174574,0.0024736125,0.0028255968,0.012671993,0.28410247,0.00013293147],"about_ca_topic_score_codex":0.0027645864,"about_ca_topic_score_gemma":0.00557632,"teacher_disagreement_score":0.9634761,"about_ca_system_score_codex":0.0013237081,"about_ca_system_score_gemma":0.0023715466,"threshold_uncertainty_score":0.04096991},"labels":[],"label_agreement":null},{"id":"W1966340845","doi":"10.1111/j.1750-3841.2007.00331.x","title":"Sensory Profiles of Bread Made from Paired Samples of Organic and Conventionally Grown Wheat Grain","year":2007,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Agriculture Sustainability and Environmental Impact","field":"Environmental Science","cited_by":49,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":true,"ca_institutions":"Alberta Ministry of Agriculture and Forestry; Agriculture Food and Rural Development; University of Alberta","funders":"Agriculture and Agri-Food Canada","keywords":"Aroma; Food science; Sensory analysis; Flavor; Wheat bread; Taste; Wheat flour; Whole wheat; Leavening agent; Chemistry; Quantitative Descriptive Analysis; Organoleptic; Cultivar; Texture (cosmology); Horticulture; Biology; Fermentation","score_opus":0.014142471476238587,"score_gpt":0.22752928573781292,"score_spread":0.21338681426157433,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1966340845","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9994324,0.000022825003,0.00010222113,0.0000024410883,0.000002109399,0.00000974373,0.00019199595,0.0000030200677,0.00023327152],"genre_scores_gemma":[0.9971295,0.00005334083,0.00053316477,0.000026827263,0.0000011123516,0.000011887248,0.0010079538,0.0000047548783,0.0012315457],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.9998975,0.0000072577523,0.0000046738796,0.00002458157,0.00003985959,0.000026240616],"domain_scores_gemma":[0.9998313,0.000021122494,0.000018121349,0.0000068753993,0.00007754634,0.000044979613],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00010400604,0.00029265016,0.00024855314,0.00020147464,0.00027407918,0.0002843246,0.00014530867,0.00013361315,0.0015774088],"category_scores_gemma":[0.00020810381,0.00011868698,0.00020269028,0.00025660245,0.00022173328,0.00010031355,0.00024222428,0.00019490138,0.0001483788],"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":[0.003274879,0.00022146643,0.047316324,0.00012645159,0.00009358513,0.0004312649,0.00088684924,0.00014055317,0.9394327,0.000030570365,0.00026205953,0.0077832653],"study_design_scores_gemma":[0.000020697671,0.001506516,0.94470096,0.000008687115,0.00006641402,0.00023596975,0.0011838258,0.0003124327,0.05114653,0.000013282194,0.000790817,0.000013831965],"about_ca_topic_score_codex":0.039458737,"about_ca_topic_score_gemma":0.09217962,"teacher_disagreement_score":0.039458737,"about_ca_system_score_codex":0.00035676328,"about_ca_system_score_gemma":0.00017264759,"threshold_uncertainty_score":0.07845813},"labels":[],"label_agreement":null},{"id":"W1968304309","doi":"10.1111/j.1750-3841.2007.00388.x","title":"Time–Temperature Studies of Gellan Polysaccharide–High Sugar Mixtures: Effect of Sodium Ions on Structure Formation","year":2007,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Polysaccharides Composition and Applications","field":"Agricultural and Biological Sciences","cited_by":3,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Saskatchewan; Dalhousie University","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Viscoelasticity; Isothermal process; Gellan gum; Time–temperature superposition; Atmospheric temperature range; Polymer; Relaxation (psychology); Chemistry; Materials science; Sugar; Dynamic mechanical analysis; Thermodynamics; Analytical Chemistry (journal); Composite material; Chromatography; Organic chemistry","score_opus":0.014212445926366828,"score_gpt":0.2663407124299767,"score_spread":0.25212826650360987,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1968304309","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99563247,0.0009008931,0.0026387027,0.000024631714,0.000009609036,0.000020381438,0.00013988299,0.000037079168,0.00059629395],"genre_scores_gemma":[0.9955656,0.0005854483,0.0029058107,0.000025516836,0.000005807483,0.000027506521,0.00015896244,0.000020654352,0.0007045754],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99981433,0.0000432026,0.000014191445,0.000035482724,0.00006510073,0.000027720578],"domain_scores_gemma":[0.9996861,0.00008839158,0.0001065905,0.000015994516,0.00006383447,0.000039139002],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00029026903,0.00039967935,0.00030099033,0.00022095475,0.00016763741,0.00024239435,0.00021347459,0.00020157476,0.00089663296],"category_scores_gemma":[0.00048170757,0.00017451456,0.00024801222,0.00036229327,0.00033484504,0.00038799658,0.00014669388,0.00050831615,0.00016895085],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00015359532,0.000012065618,0.00022569385,0.000026691348,0.000007503346,0.000018122797,0.000048710303,0.00011068628,0.9985304,0.000021832202,0.000005807073,0.0008389412],"study_design_scores_gemma":[0.0000036850895,0.00015922442,0.0027934313,0.0000031541379,0.000010279216,0.00003108528,0.000019031922,0.00057628506,0.9961522,0.000013561297,0.00023229314,0.00000569485],"about_ca_topic_score_codex":0.0008969923,"about_ca_topic_score_gemma":0.0010307555,"teacher_disagreement_score":0.0008969923,"about_ca_system_score_codex":0.00025622814,"about_ca_system_score_gemma":0.00017876101,"threshold_uncertainty_score":0.0029995441},"labels":[],"label_agreement":null},{"id":"W1969067037","doi":"10.1111/j.1365-2621.2002.tb09497.x","title":"Chemical and Stability Characteristics of Structured Lipids from Borage ( <i>Borago officinalis</i> L.) and Evening Primrose ( <i>Oenothera biennis</i> L.) Oils","year":2002,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Fatty Acid Research and Health","field":"Nursing","cited_by":45,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Memorial University of Newfoundland","funders":"","keywords":"Evening primrose; TBARS; Evening Primrose Oil; Officinalis; Chemistry; Food science; Thiobarbituric acid; Fatty acid; Biochemistry; Botany; Biology; Lipid peroxidation; Antioxidant","score_opus":0.02663750759177463,"score_gpt":0.27247823826920864,"score_spread":0.245840730677434,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1969067037","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9986047,0.00047324615,0.00045295287,0.000007781831,0.0000039325273,0.000005465911,0.00016989103,0.0000043983205,0.00027766408],"genre_scores_gemma":[0.9973489,0.00035558193,0.00079784356,0.000014965089,0.0000023200264,0.000007765385,0.00056191813,0.0000068890267,0.00090369716],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99994314,0.00000709183,0.0000053206913,0.00001501919,0.00001699962,0.000012353648],"domain_scores_gemma":[0.99989116,0.000013736633,0.000037420607,0.000007023082,0.000024209987,0.000026471136],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00007352512,0.00025365915,0.00010485528,0.0002374645,0.00011416255,0.0002301481,0.00007690951,0.00016356121,0.0005070956],"category_scores_gemma":[0.00013063021,0.00008985216,0.00017251151,0.00017656424,0.00012878391,0.00016082743,0.00013756698,0.00022725323,0.00014119994],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00008905865,0.000004568802,0.00037982795,0.000012486224,0.0000043299183,0.000014062797,0.000010524767,0.000020517038,0.99907863,0.000008782734,0.0000018275128,0.0003753559],"study_design_scores_gemma":[0.000011791924,0.00031249278,0.0216043,0.000008588008,0.000038145834,0.00012523415,0.000078813,0.00021243519,0.9769826,0.000026929478,0.0005898457,0.000008842244],"about_ca_topic_score_codex":0.001284975,"about_ca_topic_score_gemma":0.0016204695,"teacher_disagreement_score":0.001284975,"about_ca_system_score_codex":0.00014069515,"about_ca_system_score_gemma":0.00012157399,"threshold_uncertainty_score":0.002554953},"labels":[],"label_agreement":null},{"id":"W1969377245","doi":"10.1111/j.1365-2621.2000.tb15952.x","title":"Headspace Volatiles of Sockeye and Pink Salmon as Affected by Retort Process","year":2000,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Meat and Animal Product Quality","field":"Agricultural and Biological Sciences","cited_by":100,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of British Columbia; Agriculture and Agri-Food Canada","funders":"","keywords":"Retort; Flavor; Aroma; Chemistry; Food science; Olfactometry; Organic chemistry","score_opus":0.021176105369071663,"score_gpt":0.26860556277636355,"score_spread":0.2474294574072919,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1969377245","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9996861,0.00004522943,0.000079113415,0.000003730745,0.0000031159918,0.000004703711,0.00008832669,0.0000034060429,0.00008625116],"genre_scores_gemma":[0.99748164,0.00011023501,0.0004469984,0.000034146804,0.0000037556845,0.000019721232,0.0007357152,0.000013952384,0.0011539251],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998791,0.000016816473,0.000008079783,0.000026124875,0.00003566552,0.00003422535],"domain_scores_gemma":[0.99974173,0.00004368722,0.000057265857,0.000017638038,0.000092055896,0.000047621936],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0002863704,0.0005008006,0.00027832165,0.0002018369,0.0002568923,0.00041951612,0.00011897321,0.00025271866,0.0008796188],"category_scores_gemma":[0.00045860567,0.00019677689,0.0002926284,0.00022320302,0.00033529833,0.00026849614,0.00034206785,0.00028616464,0.00019894341],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0025712564,0.000038645165,0.014538792,0.000046976544,0.00004863424,0.00007511456,0.00019923956,0.00013554306,0.98069775,0.000014901001,0.000041183102,0.0015920039],"study_design_scores_gemma":[0.000048323785,0.0035775877,0.51486844,0.000012143797,0.00016519542,0.00017984754,0.0006894797,0.0012460961,0.47848386,0.000039087583,0.0006378908,0.000052019426],"about_ca_topic_score_codex":0.0045642783,"about_ca_topic_score_gemma":0.00860433,"teacher_disagreement_score":0.0045642783,"about_ca_system_score_codex":0.00038887197,"about_ca_system_score_gemma":0.00026393723,"threshold_uncertainty_score":0.009075463},"labels":[],"label_agreement":null},{"id":"W1969705861","doi":"10.1111/j.1750-3841.2007.00271.x","title":"Characterization of Hydrophobic Flavor Release Profile in Oil‐in‐Water Emulsions","year":2007,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Advanced Chemical Sensor Technologies","field":"Engineering","cited_by":50,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Agriculture and Agri-Food Canada","funders":"","keywords":"Flavor; Aroma; Chemistry; Ethyl hexanoate; Emulsion; Chromatography; Sunflower oil; Whey protein; Food science; Organic chemistry","score_opus":0.007881341014326793,"score_gpt":0.22547679197353182,"score_spread":0.21759545095920502,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1969705861","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9523729,0.0026253194,0.043299973,0.000060295537,0.000030737967,0.00008431248,0.00040381955,0.0001848943,0.00093773677],"genre_scores_gemma":[0.9707916,0.0022651728,0.024488892,0.00008123978,0.000013356233,0.000094151386,0.00042888752,0.0000853351,0.001751543],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99987805,0.00001591965,0.000007334518,0.000026021604,0.00005263908,0.000019964627],"domain_scores_gemma":[0.9997731,0.00006306222,0.00005952957,0.000009850057,0.00007049727,0.000023937362],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00034242548,0.00037973843,0.00029097695,0.0003026446,0.00012938434,0.0002224522,0.00015475879,0.0002314954,0.00043678237],"category_scores_gemma":[0.00038693703,0.00012908464,0.00022696242,0.0001902888,0.00018496948,0.00026617342,0.00019342183,0.0003835266,0.00013749144],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000024385577,0.0000045822944,0.00018273179,0.000020891297,0.000002443543,0.00001842501,0.000010232923,0.00003774385,0.998771,0.000014198124,0.0000055994315,0.0009076639],"study_design_scores_gemma":[0.000005681364,0.00014023419,0.0025385348,0.000004239017,0.000011982443,0.0000626156,0.00001727011,0.0012754272,0.99550927,0.0000266496,0.00040240635,0.0000057210655],"about_ca_topic_score_codex":0.0010326181,"about_ca_topic_score_gemma":0.00092887506,"teacher_disagreement_score":0.0010326181,"about_ca_system_score_codex":0.00023503856,"about_ca_system_score_gemma":0.00022419674,"threshold_uncertainty_score":0.0020531416},"labels":[],"label_agreement":null},{"id":"W1971010423","doi":"10.1111/j.1365-2621.2005.tb07112.x","title":"The Effects of Marination and Cooking Regimes on the Waterbinding Properties and Tenderness of Beef and Bison Top Round Roasts","year":2005,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Meat and Animal Product Quality","field":"Agricultural and Biological Sciences","cited_by":26,"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":"Innovation and Technology Fund","keywords":"Marination; Tenderness; Chemistry; Food science; Sodium; Yield (engineering); Animal science; Biology; Materials science; Composite material","score_opus":0.04545014045157326,"score_gpt":0.2401073707978337,"score_spread":0.19465723034626045,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1971010423","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9990545,0.0002992997,0.00034289772,0.00001225316,0.000008134188,0.000014024838,0.000060687198,0.000021359356,0.00018688907],"genre_scores_gemma":[0.9962541,0.00026460947,0.0016630586,0.00004235173,0.0000074629593,0.00003736679,0.00024223671,0.000025591724,0.0014632035],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99980515,0.000032668908,0.000018542287,0.00005365501,0.00004159865,0.00004831459],"domain_scores_gemma":[0.99964666,0.00008286791,0.00009813199,0.000021305328,0.000050483435,0.00010052324],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00024791836,0.0005349521,0.00032874907,0.00022639486,0.00013659253,0.00032806495,0.00025198725,0.00024509427,0.0013875953],"category_scores_gemma":[0.0003134637,0.0002828616,0.00031484442,0.00014663975,0.00041983236,0.00028961527,0.0002486465,0.0005377085,0.00019931953],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0014921996,0.000059921105,0.00051526417,0.000035815076,0.000012744368,0.000015274469,0.000028372859,0.000033424796,0.99674857,0.0000049484156,0.000006860217,0.0010467304],"study_design_scores_gemma":[0.00002912792,0.004445802,0.026387354,0.0000068562726,0.00007648809,0.00006323421,0.00008087748,0.00041594717,0.96806,0.0000062965137,0.00041488148,0.00001318175],"about_ca_topic_score_codex":0.000982694,"about_ca_topic_score_gemma":0.002081858,"teacher_disagreement_score":0.0013875953,"about_ca_system_score_codex":0.0002330845,"about_ca_system_score_gemma":0.00013207359,"threshold_uncertainty_score":0.00464195},"labels":[],"label_agreement":null},{"id":"W1971074784","doi":"10.1111/j.1750-3841.2012.02787.x","title":"Top Food Sources Contributing to Vitamin D Intake and the Association of Ready‐to‐Eat Cereal and Breakfast Consumption Habits to Vitamin D Intake in Canadians and United States Americans","year":2012,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Nutritional Studies and Diet","field":"Medicine","cited_by":57,"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":"Pharmavite; General Mills","keywords":"Dietary Reference Intake; Vitamin; Reference Daily Intake; Medicine; Vitamin D and neurology; Environmental health; Breakfast cereal; Food science; Fortified Food; Nutrient; Consumption (sociology); Animal food; Allowance (engineering); Food group; Biology; Endocrinology","score_opus":0.017606632009746413,"score_gpt":0.2700704969458236,"score_spread":0.25246386493607714,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1971074784","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9915005,0.0018364908,0.00011421788,0.00013387928,0.000014459596,0.000018238838,0.0044601224,0.000012612282,0.001909631],"genre_scores_gemma":[0.99637645,0.00071736146,0.00032121546,0.00005858567,0.0000067106403,0.000009305028,0.0019288706,0.0000051224797,0.00057645683],"study_design_codex":"observational","study_design_gemma":"observational","domain_scores_codex":[0.9995333,0.000031033564,0.000031723663,0.00008888743,0.00019325243,0.00012184618],"domain_scores_gemma":[0.9990809,0.000071127324,0.00023514754,0.00003481185,0.00043183856,0.00014621476],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0004824996,0.00038184246,0.00035218874,0.0016990498,0.0018644965,0.0009988087,0.00066057115,0.0003813681,0.0026251613],"category_scores_gemma":[0.0013122788,0.00025616857,0.0007391228,0.003382986,0.0003811669,0.00022068188,0.00042948494,0.00036235387,0.00021266296],"study_design_candidate":"observational","study_design_consensus":"observational","about_ca_topic_candidate":true,"about_ca_topic_consensus":true,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000095187504,0.000015039622,0.9965184,0.000028463453,0.00010401505,0.00002072734,0.0001694488,0.000027602939,0.00015409548,0.000020510764,0.00026483092,0.002581804],"study_design_scores_gemma":[0.000002682054,0.000010774921,0.9990797,0.000011294045,0.00003432473,0.00003456034,0.00027573,0.000058072237,0.00004161849,0.000008759139,0.0004385768,0.00000399978],"about_ca_topic_score_codex":0.9496286,"about_ca_topic_score_gemma":0.9584205,"teacher_disagreement_score":0.05037141,"about_ca_system_score_codex":0.003718881,"about_ca_system_score_gemma":0.0041510486,"threshold_uncertainty_score":0.10133606},"labels":[],"label_agreement":null},{"id":"W1971399433","doi":"10.1111/j.1750-3841.2011.02455.x","title":"Food Protein‐Derived Bioactive Peptides: Production, Processing, and Potential Health Benefits","year":2011,"lang":"en","type":"review","venue":"Journal of Food Science","topic":"Protein Hydrolysis and Bioactive Peptides","field":"Biochemistry, Genetics and Molecular Biology","cited_by":978,"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":"Human health; Bioavailability; Function (biology); Food processing; Chemistry; Biochemistry; Pharmacology; Food products; Health benefits; Biotechnology; Computational biology; Biology; Medicine; Food science; Cell biology; Traditional medicine","score_opus":0.040786934140272825,"score_gpt":0.30293167783117103,"score_spread":0.2621447436908982,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1971399433","genre_codex":"review","genre_gemma":"review","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"review","genre_consensus":"review","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.0004209664,0.99792296,0.00027962466,0.00013388901,0.00011272232,0.000005244727,0.000016555136,0.000006405929,0.0011017408],"genre_scores_gemma":[0.0013596148,0.99722844,0.0004546493,0.00007174988,0.00010061256,0.000007891339,0.000026428655,0.000001577064,0.0007490579],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.99984,0.000020198888,0.000022521372,0.00003208062,0.00006875889,0.000016394979],"domain_scores_gemma":[0.99979836,0.000083388375,0.000038877508,0.0000073947467,0.000051043757,0.000021030144],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0005053694,0.0009918158,0.0011340512,0.0019875187,0.0002760305,0.0008092279,0.00066383526,0.001179479,0.0019443202],"category_scores_gemma":[0.00044629388,0.0003283466,0.0003057142,0.0022379253,0.00052028144,0.001392931,0.00050850975,0.0013337396,0.0021092552],"study_design_candidate":"not_applicable","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00010962104,0.000130759,0.00023753935,0.012606029,0.000045541747,0.0004135252,0.000059889306,0.00043852974,0.011861799,0.0030462372,0.00800665,0.96304387],"study_design_scores_gemma":[0.000024466759,0.00022252747,0.0014216274,0.002063699,0.000070518756,0.003220114,0.000099646364,0.00016638935,0.005560182,0.0023453978,0.98477584,0.00002958858],"about_ca_topic_score_codex":0.0005194036,"about_ca_topic_score_gemma":0.00076253363,"teacher_disagreement_score":0.0019875187,"about_ca_system_score_codex":0.0004310994,"about_ca_system_score_gemma":0.00064227585,"threshold_uncertainty_score":0.0065044165},"labels":[],"label_agreement":null},{"id":"W1972083924","doi":"10.1111/j.1365-2621.2001.tb15212.x","title":"Texture of Vacuum Microwave Dehydrated Apple Chips as Affected by Calcium Pretreatment, Vacuum Level, and Apple Variety","year":2001,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Postharvest Quality and Shelf Life Management","field":"Agricultural and Biological Sciences","cited_by":145,"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 British Columbia","funders":"","keywords":"Calcium; Dehydration; Microstructure; Chemistry; Materials science; Texture (cosmology); Scanning electron microscope; Microwave; Food science; Vaporization; Composite material; Metallurgy; Biochemistry","score_opus":0.04280262479489369,"score_gpt":0.25965280811551705,"score_spread":0.21685018332062336,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1972083924","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9993395,0.00025200413,0.00015776696,0.0000060281204,0.000002908153,0.000005293254,0.00005884199,0.000004897926,0.00017268237],"genre_scores_gemma":[0.9988431,0.00013656939,0.00039458723,0.00002639353,0.0000024804203,0.00000955769,0.00017291473,0.000010132142,0.00040427336],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998914,0.000020246349,0.000008117736,0.000023528455,0.000029989898,0.000026674941],"domain_scores_gemma":[0.9997243,0.00008183879,0.00006648302,0.000017418852,0.00005418151,0.000055642813],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00017823765,0.0002782357,0.0003064443,0.00018686254,0.00011704049,0.00041201597,0.00009881208,0.00018270845,0.0011659774],"category_scores_gemma":[0.00037899648,0.00024168058,0.00021172258,0.00019602072,0.00018842141,0.00020906002,0.00016156845,0.0003390124,0.00010367651],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00043450505,0.000017016233,0.0011664805,0.000025152822,0.0000123086675,0.000024571751,0.000027763048,0.000028223876,0.9977381,0.0000065612367,0.000008899825,0.0005104203],"study_design_scores_gemma":[0.000045597168,0.0013989613,0.37161738,0.000010200189,0.000099100886,0.00027560044,0.00022799736,0.00066035,0.624962,0.00003080707,0.00065096223,0.000021021304],"about_ca_topic_score_codex":0.00076334795,"about_ca_topic_score_gemma":0.0010836631,"teacher_disagreement_score":0.0011659774,"about_ca_system_score_codex":0.0001537048,"about_ca_system_score_gemma":0.00009136008,"threshold_uncertainty_score":0.0039005876},"labels":[],"label_agreement":null},{"id":"W1972510472","doi":"10.1111/j.1365-2621.2001.tb11334.x","title":"Rheological Properties of Gellan Gels Containing Filler Particles","year":2001,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Polysaccharides Composition and Applications","field":"Agricultural and Biological Sciences","cited_by":25,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Guelph","funders":"","keywords":"Rheology; Gellan gum; Materials science; Composite material; Dynamic mechanical analysis; Particle (ecology); Modulus; Composite number; Shear (geology); Shear modulus; Viscoelasticity; Polymer; Chemistry","score_opus":0.06826908865313203,"score_gpt":0.24888389067281633,"score_spread":0.1806148020196843,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1972510472","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99868745,0.0004650155,0.00039320753,0.000014225097,0.0000085534375,0.0000048515094,0.00008660278,0.000017946848,0.00032217364],"genre_scores_gemma":[0.99828476,0.00022443823,0.0006685731,0.000019516508,0.0000054170273,0.00000907601,0.00020151061,0.000015642581,0.0005709486],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99989235,0.00001704312,0.000010045253,0.000026321233,0.000030742485,0.000023511182],"domain_scores_gemma":[0.9997408,0.00009596182,0.000061443854,0.000011045532,0.000049921167,0.0000407461],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0001803087,0.00032562017,0.00020398381,0.0001939733,0.00012363614,0.00019035849,0.00009781357,0.00020123372,0.001024262],"category_scores_gemma":[0.0003138375,0.00011585481,0.0001453752,0.00013944872,0.00019709724,0.0002023701,0.00011580543,0.00028898282,0.00016862912],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00013193203,0.000010181455,0.00014304584,0.000034098546,0.000005631024,0.000018020566,0.000020438601,0.000083786115,0.999044,0.000009638201,0.000011005943,0.00048818023],"study_design_scores_gemma":[0.000011482291,0.00030960838,0.0035279165,0.0000073809815,0.000024131266,0.000051314943,0.00002623717,0.0006954227,0.9949837,0.000012721002,0.0003437248,0.000006340972],"about_ca_topic_score_codex":0.0004645973,"about_ca_topic_score_gemma":0.00043728956,"teacher_disagreement_score":0.001024262,"about_ca_system_score_codex":0.00016306213,"about_ca_system_score_gemma":0.00011115773,"threshold_uncertainty_score":0.0034265518},"labels":[],"label_agreement":null},{"id":"W1973953312","doi":"10.1111/j.1365-2621.2002.tb11379.x","title":"Properties of Carbopol Solutions as Models for Yield‐Stress Fluids","year":2002,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Rheology and Fluid Dynamics Studies","field":"Chemical Engineering","cited_by":103,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Polytechnique Montréal; University of Alberta","funders":"","keywords":"Rheology; Shear thinning; Viscometer; Shear rate; Aqueous solution; Yield (engineering); Viscosity; Shear stress; Newtonian fluid; Apparent viscosity; Chemistry; Shear (geology); Materials science; Chromatography; Thermodynamics; Composite material; Organic chemistry; Physics","score_opus":0.06490717589928711,"score_gpt":0.23990462995450476,"score_spread":0.17499745405521766,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1973953312","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.973043,0.00370711,0.020252077,0.00011184444,0.00003227334,0.00013421333,0.0003270084,0.000113221126,0.0022792942],"genre_scores_gemma":[0.98945063,0.0015889425,0.007416743,0.000022818687,0.000009467779,0.00009895825,0.0004432536,0.000019008992,0.0009502281],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9997353,0.00006604808,0.000027361071,0.000054467826,0.00009625983,0.00002045645],"domain_scores_gemma":[0.9996389,0.00015335491,0.000087047716,0.000034035915,0.000062297586,0.000024341494],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00042944626,0.0005590024,0.00022291185,0.0003433892,0.00016124787,0.00045812968,0.00031711825,0.0002984133,0.0005440571],"category_scores_gemma":[0.0010491003,0.00014390732,0.0002372495,0.00028906824,0.0002406679,0.0004425164,0.00019947656,0.00057153276,0.00019547254],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00035917608,0.00010040316,0.0010096122,0.0002641769,0.000020024332,0.00009259784,0.00010436275,0.005524139,0.980448,0.0007402379,0.00015743359,0.011179861],"study_design_scores_gemma":[0.000041196014,0.000664273,0.0026512106,0.000026593023,0.00002582272,0.00015826226,0.00002176078,0.030091997,0.9639972,0.00031825237,0.0019880517,0.000015431822],"about_ca_topic_score_codex":0.001475017,"about_ca_topic_score_gemma":0.0005054354,"teacher_disagreement_score":0.001475017,"about_ca_system_score_codex":0.00035509892,"about_ca_system_score_gemma":0.00018362518,"threshold_uncertainty_score":0.0029329062},"labels":[],"label_agreement":null},{"id":"W1974081397","doi":"10.1111/j.1750-3841.2006.00187.x","title":"Crack Development in Individually Quick Frozen Cut and Peel Carrots","year":2006,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Postharvest Quality and Shelf Life Management","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":"Nova Scotia Department of Agriculture","funders":"","keywords":"Cracking; Slicing; Materials science; Composite material; Water content; Moisture; Chemistry; Pulp and paper industry; Horticulture; Biology; Geology; Mechanical engineering; Engineering; Geotechnical engineering","score_opus":0.029468034487620837,"score_gpt":0.2386648637830433,"score_spread":0.20919682929542247,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1974081397","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99859804,0.00040931752,0.0006111818,0.000009310241,0.000005347645,0.000021020647,0.00013626947,0.000012174754,0.00019742992],"genre_scores_gemma":[0.99647444,0.0001962439,0.0016141883,0.000030158788,0.0000021955857,0.000028077322,0.00038563213,0.000019748722,0.0012492706],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998171,0.000015447462,0.000013941332,0.00005083349,0.0000626353,0.000040025127],"domain_scores_gemma":[0.9995919,0.00007026174,0.000116339244,0.000032573345,0.00012300124,0.00006599618],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00019555532,0.00033922982,0.00031966012,0.00042749467,0.00025871658,0.0003419306,0.00022485845,0.00036671592,0.00097422383],"category_scores_gemma":[0.00028821762,0.00021413527,0.0003787157,0.00018008963,0.00022023857,0.00048498937,0.00028584286,0.0007029595,0.00014500071],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00011091515,0.000014640304,0.0010519609,0.00003330591,0.0000045739957,0.00010009508,0.000041227486,0.000042127034,0.9978573,0.000007194382,0.00000750117,0.00072924315],"study_design_scores_gemma":[0.000011107462,0.0011493298,0.12923941,0.000032815584,0.000036839614,0.00044924114,0.0003308132,0.0011952159,0.86675346,0.00004157792,0.00073070056,0.000029314207],"about_ca_topic_score_codex":0.004733268,"about_ca_topic_score_gemma":0.00787081,"teacher_disagreement_score":0.004733268,"about_ca_system_score_codex":0.00044775376,"about_ca_system_score_gemma":0.00018116261,"threshold_uncertainty_score":0.009411454},"labels":[],"label_agreement":null},{"id":"W1974413396","doi":"10.1111/j.1750-3841.2008.00762.x","title":"Effect of Free‐SH Containing Compounds on Allyl Isothiocyanate Antimicrobial Activity against <i>Escherichia coli</i> O157:H7","year":2008,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Genomics, phytochemicals, and oxidative stress","field":"Biochemistry, Genetics and Molecular Biology","cited_by":50,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Manitoba","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Allyl isothiocyanate; Antimicrobial; Escherichia coli; Food science; Chemistry; Glutathione; Contamination; Isothiocyanate; Fermentation; Food contaminant; Biology; Biochemistry; Organic chemistry; Enzyme","score_opus":0.011509901053873488,"score_gpt":0.25031873404310895,"score_spread":0.23880883298923547,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1974413396","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9980768,0.0011182122,0.00016515858,0.000030118055,0.000020598007,0.000009614794,0.00007028898,0.000013313743,0.0004958688],"genre_scores_gemma":[0.9978471,0.0005806122,0.00043005848,0.000053735323,0.000012280194,0.0000060977814,0.00015126991,0.000008612233,0.00091030926],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998393,0.000062725936,0.000012845039,0.000020141013,0.000029139657,0.00003583911],"domain_scores_gemma":[0.99961627,0.00013940282,0.00008101401,0.000023338422,0.00006621037,0.00007364551],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00021395345,0.00033010994,0.00025982896,0.00013551975,0.000120766825,0.00020090013,0.00023062037,0.00033582925,0.0025611338],"category_scores_gemma":[0.00032292318,0.00013286699,0.00021331567,0.00011780086,0.00017970268,0.00020814293,0.00015718516,0.00025742702,0.00025499013],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0032541703,0.00020221206,0.0004278191,0.00015053962,0.00004227066,0.000072757684,0.000035963054,0.00015142775,0.9918893,0.000028558887,0.000079294616,0.003665782],"study_design_scores_gemma":[0.000039033734,0.0035427273,0.0019671987,0.000010411155,0.000040264964,0.00004804992,0.0000220206,0.00027059327,0.99338984,0.00001385475,0.0006504416,0.000005563864],"about_ca_topic_score_codex":0.00060469867,"about_ca_topic_score_gemma":0.00093921204,"teacher_disagreement_score":0.0025611338,"about_ca_system_score_codex":0.00010123047,"about_ca_system_score_gemma":0.00015226965,"threshold_uncertainty_score":0.00856781},"labels":[],"label_agreement":null},{"id":"W1977076069","doi":"10.1111/j.1750-3841.2009.01368.x","title":"Effect of Gamma Radiation and Oregano Essential Oil on Murein and ATP Concentration of  <i>Staphylococcus aureus</i>","year":2009,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Essential Oils and Antimicrobial Activity","field":"Agricultural and Biological Sciences","cited_by":29,"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 Nuclear Laboratories; Institut National de la Recherche Scientifique","funders":"","keywords":"Intracellular; Extracellular; Staphylococcus aureus; Chemistry; Essential oil; Bacteria; Irradiation; Food science; Microbiology; Biochemistry; Biophysics; Biology","score_opus":0.004733484571843183,"score_gpt":0.21745620266225146,"score_spread":0.21272271809040827,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1977076069","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9953253,0.002998649,0.00047223302,0.00003984569,0.000023457113,0.0000155137,0.00009341061,0.00001451568,0.0010169602],"genre_scores_gemma":[0.9950513,0.0018230283,0.0012469512,0.00006695484,0.00001539763,0.000023213548,0.00016338495,0.000008624924,0.001600995],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99990284,0.000023039118,0.000009899847,0.000017416614,0.000021813226,0.000024929548],"domain_scores_gemma":[0.99983597,0.000049019316,0.00004650546,0.000011377085,0.00002650959,0.00003061174],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00011188586,0.00041699148,0.0003106952,0.00019563234,0.0001077668,0.00017341199,0.00012682674,0.00027353776,0.0010740479],"category_scores_gemma":[0.00017076985,0.00009958462,0.00029915993,0.00013265556,0.0001621251,0.00017580575,0.00020278365,0.00032765488,0.00015266887],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00074204354,0.00006605479,0.00041790973,0.0001063168,0.000013583317,0.000044772845,0.00002545165,0.000046720295,0.9954848,0.000018605542,0.000013239537,0.0030204575],"study_design_scores_gemma":[0.000018770337,0.003197251,0.011967461,0.000018813833,0.000055403558,0.00014974819,0.00006234806,0.00026104297,0.9832161,0.000028066179,0.001018394,0.0000065972135],"about_ca_topic_score_codex":0.0004170386,"about_ca_topic_score_gemma":0.0007145944,"teacher_disagreement_score":0.0010740479,"about_ca_system_score_codex":0.000113720766,"about_ca_system_score_gemma":0.00013336404,"threshold_uncertainty_score":0.0035930276},"labels":[],"label_agreement":null},{"id":"W1978578770","doi":"10.1111/j.1750-3841.2007.00513.x","title":"Extrusion of Pea Starch Containing Lysozyme and Determination of Antimicrobial Activity","year":2007,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Food composition and properties","field":"Nursing","cited_by":36,"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":"Die swell; Extrusion; Starch; Materials science; Expansion ratio; Lysozyme; Composite material; Moisture; Water content; Food science; Chemistry; Biochemistry","score_opus":0.032804762322798796,"score_gpt":0.303194489080351,"score_spread":0.27038972675755224,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1978578770","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99214077,0.0012377258,0.0055193957,0.000020286827,0.000016055596,0.000055171928,0.00042160583,0.000053841322,0.00053502806],"genre_scores_gemma":[0.9769892,0.0013078353,0.017008565,0.000038203765,0.000015090477,0.00010699388,0.0019730045,0.0000627263,0.0024983229],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9997836,0.000043215816,0.000035303892,0.000043526026,0.00006954683,0.000024848016],"domain_scores_gemma":[0.9996848,0.00008778694,0.00007965666,0.000023216722,0.0000966965,0.000027957027],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00025330775,0.0005127806,0.00045497986,0.00042400678,0.000094321025,0.00022452144,0.00013201428,0.0003177456,0.0004912819],"category_scores_gemma":[0.0004125892,0.00018650743,0.00022078522,0.0004945193,0.00015735177,0.00030479167,0.00018592007,0.00041866358,0.0001969477],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000035168894,0.0000095412015,0.00014897404,0.000017120656,0.000002237229,0.000021349795,0.000007677216,0.000019707086,0.99931896,0.000005209309,0.000002463535,0.00041152732],"study_design_scores_gemma":[0.000006380104,0.0003316122,0.004843141,0.000007121186,0.000010442061,0.0000853331,0.000021256245,0.00037641698,0.99386,0.000012962257,0.00044084666,0.000004457022],"about_ca_topic_score_codex":0.00028799486,"about_ca_topic_score_gemma":0.00040363774,"teacher_disagreement_score":0.0005127806,"about_ca_system_score_codex":0.0001022194,"about_ca_system_score_gemma":0.000103894425,"threshold_uncertainty_score":0.0016435385},"labels":[],"label_agreement":null},{"id":"W1979717527","doi":"10.1111/j.1750-3841.2009.01356.x","title":"Phenolic Profiles and Antioxidant Properties of Apple Skin Extracts","year":2009,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Phytochemicals and Antioxidant Activities","field":"Medicine","cited_by":122,"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":"Natural Sciences and Engineering Research Council of Canada","keywords":"Oxygen radical absorbance capacity; Chemistry; Antioxidant; Food science; Polyunsaturated fatty acid; Lipid oxidation; Linolenate; Emulsion; Fatty acid; Biochemistry; Antioxidant capacity","score_opus":0.02596423213247486,"score_gpt":0.2652510026543459,"score_spread":0.23928677052187106,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1979717527","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9971697,0.0014915671,0.00047398172,0.000014506896,0.0000052274354,0.0000138713585,0.00026845763,0.000009942746,0.0005527732],"genre_scores_gemma":[0.9960167,0.00090810406,0.00093803636,0.000035759607,0.000007712721,0.000012158765,0.0006151552,0.000006107808,0.0014603004],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999312,0.000012545909,0.0000058397286,0.000017262442,0.000020224865,0.000012834868],"domain_scores_gemma":[0.99989843,0.000020035723,0.00001769155,0.000007699145,0.000031418487,0.00002474308],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000090099005,0.00040663723,0.00020116217,0.00061440456,0.0001504576,0.00023752725,0.000058384892,0.00019138568,0.0010192023],"category_scores_gemma":[0.00017033028,0.00011279124,0.00015982214,0.0002908616,0.00010317658,0.00015806803,0.00009248382,0.00022721206,0.0001633438],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00011648484,0.00003228916,0.0016272803,0.000047949157,0.000012617382,0.00006562879,0.000032386397,0.000034871446,0.99615884,0.000015679183,0.000010748729,0.0018452741],"study_design_scores_gemma":[0.00002028467,0.00081599545,0.16280362,0.000023946128,0.00009491746,0.0010105734,0.00014317833,0.000351874,0.833222,0.000094017814,0.0014040144,0.000015633497],"about_ca_topic_score_codex":0.0005286738,"about_ca_topic_score_gemma":0.0007535359,"teacher_disagreement_score":0.0010192023,"about_ca_system_score_codex":0.00009474435,"about_ca_system_score_gemma":0.00009435998,"threshold_uncertainty_score":0.003409624},"labels":[],"label_agreement":null},{"id":"W1979780738","doi":"10.1111/j.1365-2621.2004.tb13339.x","title":"Shared Graduate Student Education by International Networking","year":2004,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Forest Management and Policy","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":"University of Guelph","funders":"","keywords":"Resource (disambiguation); Work (physics); Subject (documents); Class (philosophy); Graduate students; Graduate education; Sociology; Mathematics education; Political science; Library science; Computer science; Pedagogy; Engineering; Psychology; Mechanical engineering","score_opus":0.025001177046887188,"score_gpt":0.3026319046297154,"score_spread":0.2776307275828282,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1979780738","genre_codex":"other","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":null,"domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.10453308,0.000750119,0.02567074,0.014666651,0.0025805845,0.00051953574,0.00046357213,0.001981507,0.8488343],"genre_scores_gemma":[0.6196386,0.00064941455,0.01577921,0.002165907,0.0011641675,0.00055973773,0.00086804153,0.00040144898,0.3587735],"study_design_codex":"design_other","study_design_gemma":"qualitative","domain_scores_codex":[0.99734193,0.00088703085,0.00013341122,0.00034105,0.00055606884,0.0007405401],"domain_scores_gemma":[0.98992074,0.0012510254,0.0006691386,0.0014404185,0.0014622927,0.005256506],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0036969306,0.0005468633,0.0002984711,0.0014372551,0.0023005325,0.0048379265,0.0018728907,0.0011047318,0.097862184],"category_scores_gemma":[0.007313879,0.00024930027,0.0004901315,0.0013558716,0.0006172933,0.0036738857,0.011533035,0.0018693497,0.018902427],"study_design_candidate":"qualitative","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00025508864,0.001323936,0.013471275,0.00026037692,0.000021563732,0.00025079615,0.0033714226,0.0013573022,0.0012963689,0.038861696,0.13551733,0.8040129],"study_design_scores_gemma":[0.00013121906,0.0010033152,0.014537444,0.00029478286,0.000030835567,0.0007447005,0.0065031503,0.00413488,0.002442479,0.020222388,0.9498995,0.000055201755],"about_ca_topic_score_codex":0.0007397509,"about_ca_topic_score_gemma":0.0017678508,"teacher_disagreement_score":0.097862184,"about_ca_system_score_codex":0.0014895606,"about_ca_system_score_gemma":0.004012509,"threshold_uncertainty_score":0.3273816},"labels":[],"label_agreement":null},{"id":"W1982314188","doi":"10.1111/j.1750-3841.2007.00616.x","title":"Effect of Food Characteristics, Storage Conditions, and Electron Beam Irradiation on Active Agent Release from Polyamide‐Coated LDPE Films","year":2008,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Nanocomposite Films for Food Packaging","field":"Materials Science","cited_by":27,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Institut National de la Recherche Scientifique","funders":"","keywords":"Low-density polyethylene; Cinnamaldehyde; Irradiation; Chemistry; Food irradiation; Aqueous solution; Fourier transform infrared spectroscopy; Polyethylene; Polyamide; Nuclear chemistry; Ionizing radiation; Polymer; Polymer chemistry; Organic chemistry; Chemical engineering","score_opus":0.009816906148533087,"score_gpt":0.2546563040510358,"score_spread":0.2448393979025027,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1982314188","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9977823,0.0012023486,0.0005490152,0.000014170142,0.000009281085,0.000013866888,0.0001020838,0.000014096253,0.0003128275],"genre_scores_gemma":[0.99617296,0.0010825183,0.0017055271,0.000033281358,0.0000060040416,0.00002243584,0.00019836708,0.000023009523,0.00075591885],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998716,0.000025689846,0.000012802161,0.00003878174,0.000029996712,0.000021073745],"domain_scores_gemma":[0.99966383,0.00014773535,0.000089416,0.000017547763,0.00005912619,0.000022441362],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00024867614,0.0005035186,0.0002714094,0.00011911486,0.00010142875,0.0002489822,0.00015895902,0.0002639088,0.00087928027],"category_scores_gemma":[0.000406651,0.00018136343,0.00019393225,0.00017186183,0.0001672397,0.00039730742,0.00011334835,0.00029167024,0.00014107909],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00019709312,0.000017071448,0.00033411253,0.000062400344,0.000009506223,0.00004353875,0.000022555576,0.000060557137,0.99824154,0.0000058432806,0.0000080473255,0.0009977664],"study_design_scores_gemma":[0.0000064018304,0.00058942713,0.0056085526,0.0000059669223,0.000027388853,0.00007755096,0.00002999921,0.00018843007,0.99309134,0.0000057747034,0.00036396537,0.0000051974785],"about_ca_topic_score_codex":0.00035606403,"about_ca_topic_score_gemma":0.00065476744,"teacher_disagreement_score":0.00087928027,"about_ca_system_score_codex":0.0001543644,"about_ca_system_score_gemma":0.000099545796,"threshold_uncertainty_score":0.0029414892},"labels":[],"label_agreement":null},{"id":"W1982357897","doi":"10.1111/j.1750-3841.2006.00250.x","title":"Effect of Protective Agents on the Viability of <i>Geotrichum candidum</i> during Freeze‐Drying and Storage","year":2007,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Polysaccharides and Plant Cell Walls","field":"Agricultural and Biological Sciences","cited_by":26,"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 Laval","funders":"","keywords":"Skimmed milk; Geotrichum; Freeze-drying; Trehalose; Chemistry; Shelf life; Relative humidity; Sucrose; Food science; Differential scanning calorimetry; Spray drying; Dehydration; Water activity; Chromatography; Water content; Biochemistry","score_opus":0.013412723480033324,"score_gpt":0.22660521046922477,"score_spread":0.21319248698919144,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1982357897","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9977081,0.0012302389,0.00032932824,0.000024960185,0.000009637262,0.0000151951535,0.00020436407,0.000018376704,0.00045979855],"genre_scores_gemma":[0.996191,0.00093643065,0.0016210504,0.000052505482,0.00000927753,0.000029161061,0.0005496957,0.00002221645,0.000588649],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998945,0.00002397852,0.000010922162,0.000021773098,0.000026364956,0.000022448874],"domain_scores_gemma":[0.99980956,0.000041061532,0.0000610563,0.00001588268,0.00004425682,0.000028277103],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00015866678,0.00046374754,0.00035117049,0.00013875237,0.0001606576,0.00031069404,0.0001876052,0.00020491563,0.00061940576],"category_scores_gemma":[0.00026688495,0.00009471607,0.00021029214,0.00021696235,0.00014858026,0.00020796398,0.00019576092,0.00032840983,0.0001662544],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00019474709,0.000015556405,0.00038479,0.000047239675,0.000008349407,0.000034938817,0.000027289561,0.000044651042,0.99786633,0.000008764084,0.0000126959085,0.0013547372],"study_design_scores_gemma":[0.000006280347,0.0006022858,0.009741754,0.000015780166,0.000030124169,0.00008068822,0.00006200934,0.00021151738,0.9885998,0.0000110514875,0.00063097343,0.000007863509],"about_ca_topic_score_codex":0.001079612,"about_ca_topic_score_gemma":0.0011494572,"teacher_disagreement_score":0.001079612,"about_ca_system_score_codex":0.0001695651,"about_ca_system_score_gemma":0.0001818443,"threshold_uncertainty_score":0.0021466613},"labels":[],"label_agreement":null},{"id":"W1985715600","doi":"10.1111/j.1750-3841.2012.02852.x","title":"Genetics of Food Preferences: A First View from Silk Road Populations","year":2012,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Biochemical Analysis and Sensing Techniques","field":"Nursing","cited_by":55,"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":"DNA Genotek","keywords":"Taste; Preference; Food choice; Food science; Psychology; Wine; Biology; Medicine","score_opus":0.08812639114093408,"score_gpt":0.31521873850892806,"score_spread":0.227092347367994,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1985715600","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9474276,0.03448402,0.0032114268,0.007865011,0.00025363758,0.000025569356,0.0007234064,0.000036130652,0.005973333],"genre_scores_gemma":[0.9638543,0.024523182,0.0024405122,0.0034740767,0.0012454216,0.000046293175,0.0008140776,0.000047847938,0.0035543446],"study_design_codex":"observational","study_design_gemma":"observational","domain_scores_codex":[0.9989207,0.00033412437,0.00007618485,0.00041034105,0.00016664027,0.00009202855],"domain_scores_gemma":[0.99874145,0.00049837155,0.00018217221,0.00023317651,0.00018962251,0.00015521918],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0018382462,0.00079184567,0.0011369783,0.0012335113,0.0006603124,0.0010646598,0.0008927346,0.0014510329,0.0044537466],"category_scores_gemma":[0.0021006404,0.00025990454,0.00067923736,0.0010852705,0.0015943933,0.0010692959,0.001283539,0.000980323,0.00048077566],"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":[0.001990045,0.00012264666,0.8162796,0.0010888439,0.0011389166,0.0077999346,0.016066022,0.0004988412,0.02686986,0.0076190974,0.0043154564,0.11621077],"study_design_scores_gemma":[0.000042497213,0.00053344056,0.97017515,0.00037453978,0.0004642889,0.0054771774,0.0047333105,0.0003783616,0.00067312346,0.005048457,0.012040773,0.000058813286],"about_ca_topic_score_codex":0.0042426605,"about_ca_topic_score_gemma":0.003677829,"teacher_disagreement_score":0.0044537466,"about_ca_system_score_codex":0.0003271333,"about_ca_system_score_gemma":0.00022071617,"threshold_uncertainty_score":0.014899254},"labels":[],"label_agreement":null},{"id":"W1985846660","doi":"10.1111/j.1365-2621.2002.tb09542.x","title":"Nisin: A Novel Substrate for Glutathione S‐Transferase Isolated from Fresh Beef","year":2002,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Protein Hydrolysis and Bioactive Peptides","field":"Biochemistry, Genetics and Molecular Biology","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":"University of Alberta","funders":"","keywords":"Nisin; Glutathione; Chemistry; Enzyme; Lantibiotics; Biochemistry; Substrate (aquarium); Peptide; Bacteria; Food science; Antimicrobial; Biology; Organic chemistry","score_opus":0.02587678571439418,"score_gpt":0.2509117162341164,"score_spread":0.22503493051972223,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1985846660","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9827381,0.0020146251,0.013664956,0.00022154451,0.00005405968,0.00004777279,0.0003796089,0.00010133958,0.0007780049],"genre_scores_gemma":[0.9779984,0.0007151221,0.01542875,0.00006828778,0.000015822838,0.000024604802,0.002280182,0.000041916534,0.0034269386],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99989486,0.000025430081,0.0000065711006,0.000024387373,0.000027496735,0.000021239868],"domain_scores_gemma":[0.99989116,0.000028549715,0.00001860966,0.0000082976085,0.000022274462,0.00003109843],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00017336254,0.00062411744,0.00026160353,0.00023099272,0.00013745631,0.00023782182,0.0001953779,0.00033211854,0.0009037761],"category_scores_gemma":[0.00018837272,0.00013428704,0.00018803412,0.00019307653,0.00014075042,0.00020899923,0.0001942763,0.00039591396,0.00038925395],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000064640735,0.0000070343767,0.0002041749,0.000032495253,0.000004859567,0.000035881876,0.000012715546,0.00001839359,0.9986304,0.000022524435,0.000015960859,0.0009509142],"study_design_scores_gemma":[0.000009113589,0.00012661106,0.0024347804,0.000005781806,0.000016559838,0.00023869524,0.000024299012,0.00037726265,0.9957419,0.000030596493,0.0009917013,0.0000026341372],"about_ca_topic_score_codex":0.0006256009,"about_ca_topic_score_gemma":0.0009466814,"teacher_disagreement_score":0.0009037761,"about_ca_system_score_codex":0.0002757191,"about_ca_system_score_gemma":0.00019347273,"threshold_uncertainty_score":0.0030234456},"labels":[],"label_agreement":null},{"id":"W1986033346","doi":"10.1111/j.1750-3841.2009.01093.x","title":"Electrospun Zein Fibers as Carriers to Stabilize (−)‐Epigallocatechin Gallate","year":2009,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Electrospun Nanofibers in Biomedical Applications","field":"Materials Science","cited_by":216,"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":"Aqueous solution; Gallate; Fourier transform infrared spectroscopy; Electrospinning; Chemical engineering; Epigallocatechin gallate; Plasticizer; Absorption of water; Swelling; Chemistry; Fiber; Polyvinyl alcohol; Materials science; Scanning electron microscope; Ethanol; Polyphenol; Nuclear chemistry; Polymer; Composite material; Organic chemistry; Antioxidant","score_opus":0.007244438446319617,"score_gpt":0.273378264540804,"score_spread":0.2661338260944844,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1986033346","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9471386,0.0025682452,0.048532046,0.00013045044,0.000058836762,0.00013619529,0.00015209775,0.00016466797,0.0011188616],"genre_scores_gemma":[0.9598277,0.0017279855,0.03491246,0.0000653742,0.000021610118,0.00008510675,0.00020397462,0.000054064854,0.003101714],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999213,0.0000108266595,0.0000057969173,0.000025180303,0.000023399038,0.000013445731],"domain_scores_gemma":[0.99991226,0.00002117564,0.00003065255,0.0000069959956,0.000019861034,0.000009064005],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00017582737,0.00039667994,0.00016110663,0.00024742953,0.00014409723,0.00019691503,0.00017993686,0.00029631087,0.00043828535],"category_scores_gemma":[0.00012906126,0.00013643489,0.00017534403,0.00010252916,0.00016716142,0.00047866444,0.00016444977,0.0002752576,0.00016417747],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000008116486,0.0000041806634,0.000024090177,0.0000107242095,0.0000016138243,0.000010647077,0.0000051244747,0.000033652104,0.99922574,0.000031466745,0.0000051830903,0.00063944765],"study_design_scores_gemma":[0.0000036265117,0.000056069584,0.00048031408,0.0000022488207,0.000004801283,0.00003726675,0.0000068369754,0.000484126,0.99806744,0.000020313837,0.0008344458,0.0000026362407],"about_ca_topic_score_codex":0.00043872028,"about_ca_topic_score_gemma":0.0012005698,"teacher_disagreement_score":0.00043872028,"about_ca_system_score_codex":0.0001839406,"about_ca_system_score_gemma":0.00012093621,"threshold_uncertainty_score":0.001466155},"labels":[],"label_agreement":null},{"id":"W1986401583","doi":"10.1111/j.1365-2621.2006.tb15609.x","title":"Composition and Functional Properties of Soy Protein Isolates Prepared Using Alternative Defatting and Extraction Procedures","year":2006,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":200,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Agriculture and Agri-Food Canada","funders":"","keywords":"Defatting; Soy protein; Chemistry; Extraction (chemistry); Chromatography; Emulsion; Hexane; Ethanol; Aqueous solution; Methanol; Food science; Biochemistry; Organic chemistry","score_opus":0.04610580121215324,"score_gpt":0.24516546327904015,"score_spread":0.1990596620668869,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1986401583","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99571216,0.0010589538,0.0027043566,0.000027666118,0.000010706514,0.000028217271,0.00017802411,0.000014128853,0.00026583232],"genre_scores_gemma":[0.99073935,0.0010387937,0.006615711,0.00004165902,0.000009770768,0.000030004838,0.00088528835,0.000025605284,0.00061379356],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99976295,0.0000643526,0.00003063678,0.000035201905,0.00007296919,0.000033889417],"domain_scores_gemma":[0.9997515,0.00007585345,0.00007561806,0.000017451017,0.000054118223,0.00002553669],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00038363322,0.0005523978,0.00032692443,0.0002973435,0.00014933817,0.00026054564,0.00014896499,0.00024598153,0.00059301086],"category_scores_gemma":[0.00044185756,0.0001526095,0.00027494837,0.0002964417,0.00021338626,0.00033791127,0.00018325733,0.00042706134,0.00020241487],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00011803365,0.000015912066,0.00026564006,0.00004467423,0.0000074645104,0.000020564623,0.000012173288,0.00002141011,0.9987883,0.0000053152057,0.0000028059828,0.00069775805],"study_design_scores_gemma":[0.000004954702,0.00023448527,0.006068253,0.000004875115,0.000034334575,0.00011440941,0.000022295215,0.00014600607,0.9930627,0.0000068495697,0.00029698023,0.0000037848747],"about_ca_topic_score_codex":0.0004985482,"about_ca_topic_score_gemma":0.0008312316,"teacher_disagreement_score":0.00059301086,"about_ca_system_score_codex":0.00014164914,"about_ca_system_score_gemma":0.00018113395,"threshold_uncertainty_score":0.0020288825},"labels":[],"label_agreement":null},{"id":"W1987045951","doi":"10.1111/j.1750-3841.2008.00668.x","title":"Phytosterol Effects on Milk and Yogurt Microflora","year":2008,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Cholesterol and Lipid Metabolism","field":"Medicine","cited_by":27,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Manitoba","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Food science; Streptococcus thermophilus; Antimicrobial; Chemistry; Phytosterol; Population; Starter; Pasteurization; Lactobacillus; Fermentation","score_opus":0.01922573423954084,"score_gpt":0.25957278769849357,"score_spread":0.24034705345895274,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1987045951","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99820924,0.0013241732,0.00009677668,0.000018609,0.000005628809,0.000008549162,0.00005148582,0.0000066647267,0.0002789398],"genre_scores_gemma":[0.9968041,0.0012559391,0.0005867309,0.000037830872,0.000009297097,0.000014260777,0.00014892644,0.0000071274203,0.0011357502],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999093,0.00002515247,0.000006142284,0.000015862828,0.00002159677,0.000021870566],"domain_scores_gemma":[0.9998833,0.000031739917,0.00003528015,0.0000068515374,0.00002377269,0.00001909652],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00014165211,0.00033087778,0.000218838,0.00017097774,0.000107502296,0.00020234851,0.000092431364,0.00018598177,0.00086387614],"category_scores_gemma":[0.00020055982,0.00010151564,0.00019147676,0.000107973654,0.00017660296,0.0001347763,0.00021919947,0.00024105668,0.00011817889],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00060419366,0.000044321037,0.001157531,0.00007017413,0.000008362622,0.00007074793,0.000047028334,0.000023867373,0.9950073,0.000012459165,0.000011121578,0.002942818],"study_design_scores_gemma":[0.000017880271,0.0034147298,0.03894695,0.00002074124,0.00004459123,0.00016818993,0.00012264408,0.00020727923,0.956123,0.000021540796,0.00090615224,0.0000063508305],"about_ca_topic_score_codex":0.0007992457,"about_ca_topic_score_gemma":0.0011703232,"teacher_disagreement_score":0.00086387614,"about_ca_system_score_codex":0.00015363577,"about_ca_system_score_gemma":0.00013725199,"threshold_uncertainty_score":0.0028899908},"labels":[],"label_agreement":null},{"id":"W1987202069","doi":"10.1111/j.1365-2621.2002.tb10664.x","title":"Predicting Oxygen and Carbon Dioxide Partial Pressures within Modified Atmosphere Packages of Cut Rutabaga","year":2002,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Postharvest Quality and Shelf Life Management","field":"Agricultural and Biological Sciences","cited_by":18,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Guelph","funders":"","keywords":"Partial pressure; Carbon dioxide; Oxygen; Chemistry; Atmosphere (unit); Analytical Chemistry (journal); Nonlinear regression; Mathematics; Thermodynamics; Regression analysis; Chromatography; Physics; Statistics; Organic chemistry","score_opus":0.043736502250973655,"score_gpt":0.2369853825192194,"score_spread":0.19324888026824577,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1987202069","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9812127,0.00006983059,0.01806775,0.000028234026,0.000005002534,0.000011058692,0.00012386784,0.00020343938,0.0002781355],"genre_scores_gemma":[0.9946126,0.000051768773,0.004620682,0.000005450569,7.1784837e-7,0.000019136027,0.00013655615,0.00001886936,0.000534216],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99994385,0.0000056930394,0.0000019473164,0.000021844891,0.000016620648,0.000010184301],"domain_scores_gemma":[0.99989665,0.000046797653,0.000022635826,0.000008829766,0.000017953915,0.000007042329],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00014458418,0.00045837447,0.00029606943,0.00013515222,0.00013859542,0.0004533648,0.000543523,0.0004549651,0.00061314076],"category_scores_gemma":[0.00026730335,0.00026818377,0.00037859875,0.000110985726,0.00015860793,0.00044104832,0.0002176575,0.00041133017,0.0002455855],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00059844006,0.00015213569,0.022920763,0.0001536247,0.00007859638,0.00021601128,0.00018543776,0.3341386,0.61811453,0.00043101373,0.0002958989,0.022714816],"study_design_scores_gemma":[0.000015092835,0.00031280884,0.016827641,0.0000056248055,0.00004233811,0.00006971307,0.000030197723,0.8702177,0.11186238,0.0001086365,0.00048298808,0.00002486865],"about_ca_topic_score_codex":0.0048113987,"about_ca_topic_score_gemma":0.00419926,"teacher_disagreement_score":0.0048113987,"about_ca_system_score_codex":0.0005616878,"about_ca_system_score_gemma":0.00025289052,"threshold_uncertainty_score":0.009566784},"labels":[],"label_agreement":null},{"id":"W1988081537","doi":"10.1111/j.1750-3841.2008.00978.x","title":"Comparison of the Dispersed Phase Coalescence Mechanisms in Different Tablespreads","year":2008,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Pickering emulsions and particle stabilization","field":"Materials Science","cited_by":42,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Toronto Metropolitan University","funders":"","keywords":"Coalescence (physics); Limiting; Homogeneity (statistics); Aqueous two-phase system; Chemistry; Aqueous solution; Materials science; Chemical engineering; Organic chemistry; Physics","score_opus":0.056823731734552387,"score_gpt":0.3354604388954967,"score_spread":0.2786367071609443,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1988081537","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99426633,0.0008165435,0.003885501,0.000018984789,0.0000052492646,0.000019427052,0.00014967153,0.000039771916,0.00079848646],"genre_scores_gemma":[0.9958016,0.0005127579,0.002444937,0.000015105608,0.0000027630304,0.000022732871,0.0002488083,0.000021031765,0.00093030964],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999025,0.000008089347,0.000008001296,0.000032197906,0.00003388161,0.000015421814],"domain_scores_gemma":[0.9997739,0.0000768292,0.00004535098,0.000014791537,0.00007285644,0.000016268674],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0001794559,0.00023732688,0.000163865,0.00033236557,0.00013703282,0.00026776962,0.00019644863,0.00015285285,0.0007768473],"category_scores_gemma":[0.0005004599,0.000144878,0.00018216344,0.00020539392,0.00022639593,0.00038974299,0.00018788269,0.00020633687,0.00017330934],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00010932412,0.000008299805,0.0015070221,0.000049166778,0.000013978655,0.00007235247,0.00005482147,0.0006319455,0.99484396,0.00017182196,0.000022304406,0.00251495],"study_design_scores_gemma":[0.000007096654,0.00015947301,0.010174785,0.0000038116868,0.000019347506,0.00009164719,0.000060652445,0.0036217037,0.98508376,0.000101522586,0.00066705566,0.000009142637],"about_ca_topic_score_codex":0.0013168462,"about_ca_topic_score_gemma":0.0016661389,"teacher_disagreement_score":0.0013168462,"about_ca_system_score_codex":0.00033791017,"about_ca_system_score_gemma":0.00011509394,"threshold_uncertainty_score":0.0026183724},"labels":[],"label_agreement":null},{"id":"W1989087920","doi":"10.1111/j.1750-3841.2010.01618.x","title":"Heat Stability of Aggregated Particles of Casein Micelles and κ‐Carrageenan","year":2010,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":7,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Guelph","funders":"Dairy Farmers of Ontario; Canadian Dairy Commission","keywords":"Chemistry; Micelle; Skimmed milk; Casein; Ingredient; Chemical engineering; Whey protein; Carrageenan; Creaming; Permeation; Chromatography; Colloid; Emulsion; Food science; Aqueous solution; Organic chemistry; Membrane; Biochemistry","score_opus":0.029867162100687298,"score_gpt":0.23610584646562363,"score_spread":0.20623868436493634,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1989087920","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9972031,0.001102212,0.0011304698,0.00001660202,0.00001578832,0.000014535633,0.00012631337,0.000019692405,0.00037126557],"genre_scores_gemma":[0.99810284,0.00023457684,0.00072160934,0.000011440089,0.0000050381273,0.000016386202,0.00019512403,0.000011930917,0.0007010314],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9997811,0.000026611324,0.000020385445,0.000057648285,0.000077253324,0.000037027155],"domain_scores_gemma":[0.99978083,0.000038218106,0.00007703193,0.00002072976,0.000059718877,0.0000234748],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000298935,0.00025970588,0.00019170584,0.00017124123,0.0001630203,0.00024327854,0.0001476,0.00023224154,0.000775575],"category_scores_gemma":[0.00040870823,0.00011123173,0.00027525602,0.00014451043,0.00019612466,0.00024426542,0.00014991086,0.00039885327,0.0001957163],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00008746481,0.000010776875,0.0002847291,0.000027086886,0.000013520956,0.000020497288,0.000034958655,0.00009439909,0.99883395,0.000028894012,0.000010524528,0.00055318564],"study_design_scores_gemma":[0.0000056398458,0.00017204692,0.004527526,0.000004133872,0.000012974595,0.000039484505,0.0000153235,0.00042015366,0.99440384,0.000013903113,0.00037858772,0.0000064387073],"about_ca_topic_score_codex":0.0011291556,"about_ca_topic_score_gemma":0.000664574,"teacher_disagreement_score":0.0011291556,"about_ca_system_score_codex":0.00034724665,"about_ca_system_score_gemma":0.00012773689,"threshold_uncertainty_score":0.0025945306},"labels":[],"label_agreement":null},{"id":"W1992397982","doi":"10.1111/j.1750-3841.2009.01047.x","title":"Amino Acid Composition and Antioxidative Peptides from Protein Hydrolysates of Yellow Stripe Trevally ( <i>Selaroides leptolepis</i> )","year":2009,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Protein Hydrolysis and Bioactive Peptides","field":"Biochemistry, Genetics and Molecular Biology","cited_by":108,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Memorial University of Newfoundland","funders":"Thailand Research Fund","keywords":"Chemistry; Hydrolysate; Amino acid; Sephadex; Trolox; Chromatography; Hydrolysis; Alanine; Peptide; Antioxidant; Biochemistry; Enzyme; DPPH","score_opus":0.00833183420882675,"score_gpt":0.2358400825599426,"score_spread":0.22750824835111585,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1992397982","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99645054,0.0009412077,0.000989946,0.00003456472,0.000011685073,0.000018545503,0.0009191728,0.000014573255,0.00061978516],"genre_scores_gemma":[0.98521495,0.0011526421,0.0029251156,0.00013216563,0.00002163402,0.00005646083,0.0064873667,0.000037476322,0.0039721667],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99992263,0.0000086490645,0.000008599871,0.000025646945,0.000018237468,0.00001630376],"domain_scores_gemma":[0.9998491,0.000020967467,0.000053967233,0.0000062479166,0.000030220548,0.000039431718],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00013332476,0.0007817042,0.000298571,0.0004941892,0.00017768751,0.00022254343,0.00013490565,0.00021884176,0.0006706873],"category_scores_gemma":[0.0001298285,0.00013779463,0.00038471157,0.00039179405,0.00020099708,0.00022077742,0.00016005013,0.0003411766,0.00022006413],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00012631483,0.0000145267095,0.0007350379,0.000036665002,0.000010914724,0.00008180105,0.00003294277,0.00002286207,0.99817836,0.000009716499,0.000012407474,0.0007384019],"study_design_scores_gemma":[0.000039999974,0.0015621735,0.2558797,0.000038585833,0.0001346064,0.0012093112,0.0004736011,0.0007994537,0.73610246,0.00008143606,0.0036414003,0.000037259335],"about_ca_topic_score_codex":0.0013251663,"about_ca_topic_score_gemma":0.0018323619,"teacher_disagreement_score":0.0013251663,"about_ca_system_score_codex":0.00017588891,"about_ca_system_score_gemma":0.0001480224,"threshold_uncertainty_score":0.0026349425},"labels":[],"label_agreement":null},{"id":"W1992839227","doi":"10.1111/j.1365-2621.2004.tb15512.x","title":"Ohmic Cooking of Processed Meats and its Effects on Product Quality","year":2004,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Meat and Animal Product Quality","field":"Agricultural and Biological Sciences","cited_by":95,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Agriculture and Agri-Food Canada","funders":"","keywords":"Food science; Chemistry; Joule heating; Emulsion; Ohmic contact; Sodium nitrite; Sodium; Materials science; Biochemistry; Electrode","score_opus":0.06335806745533423,"score_gpt":0.30081135364294503,"score_spread":0.2374532861876108,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1992839227","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9990158,0.0003976473,0.0002367819,0.000008299497,0.0000058800074,0.0000054153925,0.000027369895,0.000008158647,0.00029468996],"genre_scores_gemma":[0.99876475,0.00018314326,0.00035738474,0.000024621866,0.0000056381755,0.0000053290682,0.00007720836,0.000007680798,0.0005743885],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998648,0.000041891286,0.000011978201,0.000027148633,0.00003129748,0.000022908998],"domain_scores_gemma":[0.99970573,0.00007200183,0.00009277243,0.000025527363,0.000060758615,0.00004317233],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0002813216,0.00030445156,0.00013411761,0.0002214563,0.00014805925,0.0003200733,0.00009408604,0.00020806077,0.002315917],"category_scores_gemma":[0.00035521522,0.00011456725,0.00021263865,0.00011611028,0.00021500414,0.00017503934,0.00020189099,0.00025543006,0.00015958976],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0036057348,0.00016887356,0.006612386,0.00009750917,0.000046394634,0.00010411234,0.00007712772,0.00009886239,0.98401225,0.000036868656,0.00003899472,0.0051007974],"study_design_scores_gemma":[0.00005894294,0.004023091,0.13590091,0.00002534328,0.00009828063,0.00031865464,0.00014381875,0.000485106,0.85791016,0.000035844478,0.0009883901,0.000011441647],"about_ca_topic_score_codex":0.0004911255,"about_ca_topic_score_gemma":0.0006402877,"teacher_disagreement_score":0.002315917,"about_ca_system_score_codex":0.00016522354,"about_ca_system_score_gemma":0.000093344664,"threshold_uncertainty_score":0.0077474713},"labels":[],"label_agreement":null},{"id":"W1993846234","doi":"10.1111/j.1365-2621.2003.tb05718.x","title":"Effect of Edible Coating Process and Irradiation Treatment of Strawberry <i>fragaria spp.</i> on Storage‐keeping Quality","year":2003,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Postharvest Quality and Shelf Life Management","field":"Agricultural and Biological Sciences","cited_by":52,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Héma-Québec; Institut National de la Recherche Scientifique","funders":"","keywords":"Coating; Food science; Irradiation; Pectin; Fragaria; Whey protein isolate; Calcium; Chemistry; Shelf life; Gamma irradiation; Whey protein; Horticulture; Biology; Organic chemistry","score_opus":0.03952218940920225,"score_gpt":0.31221539369544005,"score_spread":0.2726932042862378,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1993846234","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99887735,0.0005126771,0.00020997321,0.000013460031,0.000008786805,0.000016208389,0.00007905311,0.0000144012,0.00026808464],"genre_scores_gemma":[0.9978631,0.00039536878,0.00090665166,0.000028871269,0.000005481838,0.000012199254,0.00016594237,0.000011992909,0.00061030866],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.9998455,0.000032375578,0.000015334337,0.000038912243,0.000026833359,0.000041024647],"domain_scores_gemma":[0.99958485,0.000128215,0.00011741682,0.000025503716,0.000078337696,0.00006578069],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0002238507,0.0006465079,0.00038174965,0.00020234869,0.00020176782,0.00032525315,0.00022348687,0.00040239064,0.0013468298],"category_scores_gemma":[0.00037120702,0.00019906448,0.00029067363,0.00015801859,0.00015903288,0.00025248193,0.0001603208,0.00030930023,0.00017680532],"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":[0.0007929984,0.00007387436,0.0007631488,0.00008258502,0.000017169645,0.00004337307,0.000025888181,0.000044983546,0.99635005,0.000006011985,0.000015924958,0.0017839012],"study_design_scores_gemma":[0.000019375962,0.002987057,0.016246412,0.000008493356,0.00006403816,0.00008171274,0.000037874765,0.0001377548,0.9799958,0.0000047418716,0.0004094376,0.000007262792],"about_ca_topic_score_codex":0.0012750706,"about_ca_topic_score_gemma":0.0020902476,"teacher_disagreement_score":0.0013468298,"about_ca_system_score_codex":0.00024028063,"about_ca_system_score_gemma":0.00014850081,"threshold_uncertainty_score":0.0045055747},"labels":[],"label_agreement":null},{"id":"W1994166871","doi":"10.1111/j.1750-3841.2009.01307.x","title":"Pacific Hake ( <i>Merluccius Productus</i> ) Hydrolysates as Cryoprotective Agents in Frozen Pacific Cod Fillet Mince","year":2009,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Meat and Animal Product Quality","field":"Agricultural and Biological Sciences","cited_by":65,"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 British Columbia","funders":"","keywords":"Chemistry; Merluccius; Hydrolysate; Pagrus major; Food science; Differential scanning calorimetry; Chromatography; Fish <Actinopterygii>; Hake; Hydrolysis; Fishery; Biochemistry; Biology","score_opus":0.036068379625373216,"score_gpt":0.2636435192988454,"score_spread":0.22757513967347218,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1994166871","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9992505,0.000408172,0.000138263,0.000008060116,0.0000025843667,0.0000071582945,0.000045080822,0.000002060044,0.00013810262],"genre_scores_gemma":[0.9974452,0.000520859,0.0009756764,0.000022599505,0.0000032658957,0.000017966486,0.00019239075,0.0000060734965,0.0008159435],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999082,0.000016428512,0.000008286363,0.000020015961,0.00002416337,0.000022826662],"domain_scores_gemma":[0.9998901,0.000015262174,0.000040719126,0.000004791701,0.000020295483,0.000028801496],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00022444654,0.00037016138,0.00026958116,0.00015542205,0.00012931095,0.000255537,0.00013951017,0.00017713098,0.00036857824],"category_scores_gemma":[0.00015854125,0.00014201728,0.00032141083,0.00016495878,0.00021149863,0.00022884921,0.00016294571,0.00034230307,0.000066795015],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00026232807,0.000022524073,0.0006304012,0.000045973695,0.00000853977,0.000037514834,0.000034107677,0.000050427356,0.9981192,0.000008320224,0.0000058411383,0.00077476917],"study_design_scores_gemma":[0.00001179379,0.0015320529,0.035583474,0.000016748949,0.00004772742,0.00012301066,0.00015300502,0.0003877362,0.96150553,0.00001074561,0.00061808835,0.0000100302905],"about_ca_topic_score_codex":0.0019436863,"about_ca_topic_score_gemma":0.003139593,"teacher_disagreement_score":0.0019436863,"about_ca_system_score_codex":0.00022061919,"about_ca_system_score_gemma":0.00018603445,"threshold_uncertainty_score":0.0038647652},"labels":[],"label_agreement":null},{"id":"W1995609005","doi":"10.1111/j.1365-2621.2001.tb15577.x","title":"Influence of Oxygen, Carbon Dioxide, and Degree of Cutting on the Respiration Rate of Rutabaga","year":2001,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Postharvest Quality and Shelf Life Management","field":"Agricultural and Biological Sciences","cited_by":32,"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":"Respiration; Degree (music); Carbon dioxide; Respiration rate; Partial pressure; Oxygen; Chemistry; Atmosphere (unit); Animal science; Mathematics; Biology; Botany; Physics; Thermodynamics","score_opus":0.07394554219099568,"score_gpt":0.263575365229513,"score_spread":0.18962982303851733,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1995609005","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99922204,0.00010563049,0.00041321493,0.000009226826,0.0000026948978,0.0000029294997,0.0000665544,0.000014375153,0.00016317768],"genre_scores_gemma":[0.99883443,0.000081366816,0.00042814334,0.000010380901,9.193052e-7,0.0000063943826,0.00019718762,0.000014291854,0.00042692505],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.9999331,0.000010380383,0.000004077032,0.000018089107,0.000015486768,0.00001886616],"domain_scores_gemma":[0.9996655,0.0001583023,0.000058973113,0.000026725744,0.000030757856,0.000059690577],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0001758272,0.0002985485,0.00021592964,0.00014556288,0.00013391009,0.00037679193,0.00020277186,0.00014915688,0.0008791655],"category_scores_gemma":[0.00042576744,0.00013724127,0.0001493839,0.00012651582,0.00027426242,0.00026068478,0.00021423881,0.00042812232,0.00015596273],"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":[0.00022745371,0.000019749283,0.0010548738,0.000021898566,0.0000051380716,0.000021766064,0.000039684466,0.00028419492,0.9972785,0.000028180732,0.0000109997245,0.0010076698],"study_design_scores_gemma":[0.00002435663,0.0009983985,0.09314936,0.000013910441,0.00005242331,0.00015709418,0.00016680571,0.0137262335,0.89067984,0.000109449364,0.00089374324,0.000028421606],"about_ca_topic_score_codex":0.0022153175,"about_ca_topic_score_gemma":0.0016789425,"teacher_disagreement_score":0.0022153175,"about_ca_system_score_codex":0.00032773768,"about_ca_system_score_gemma":0.00012940125,"threshold_uncertainty_score":0.004404843},"labels":[],"label_agreement":null},{"id":"W1996046645","doi":"10.1111/j.1365-2621.2005.tb08318.x","title":"Freezing and Ice Recrystallization Properties of Sucrose Solutions Containing Ice Structuring Proteins from Cold‐Acclimated Winter Wheat Grass Extract","year":2005,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Freezing and Crystallization Processes","field":"Engineering","cited_by":37,"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":"Ice crystals; Recrystallization (geology); Ice nucleus; Chemistry; Sucrose; Clear ice; Antifreeze protein; Nucleation; Sea ice growth processes; Chemical engineering; Mineralogy; Arctic ice pack; Sea ice; Geology; Food science; Antarctic sea ice; Meteorology; Biochemistry; Climatology; Physics; Petrology","score_opus":0.026787189259533727,"score_gpt":0.22488989332099563,"score_spread":0.1981027040614619,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1996046645","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99769944,0.0005536381,0.0011343273,0.000022592807,0.0000072868074,0.000015736938,0.00021329765,0.0000116747415,0.00034201652],"genre_scores_gemma":[0.9930942,0.00056056114,0.0037318943,0.000028186032,0.0000065361373,0.000024801153,0.0012467046,0.00002659167,0.0012805713],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99992526,0.000013434786,0.0000070305855,0.000012772555,0.000023938175,0.000017596716],"domain_scores_gemma":[0.9998914,0.000023979223,0.00002255047,0.000008144239,0.000027784463,0.000026211394],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00018062016,0.0003984073,0.00023180374,0.00012286856,0.00012655866,0.00013500577,0.00012916049,0.00011414578,0.0006285737],"category_scores_gemma":[0.00019988592,0.00008119209,0.00017290888,0.000115480354,0.00013701426,0.00015511055,0.00011511687,0.0003225724,0.00011661826],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000044469743,0.0000042051397,0.00011162923,0.000016728765,0.0000024032686,0.000008180505,0.000010023021,0.00001598389,0.99954516,0.000005855874,0.0000047836293,0.00023056314],"study_design_scores_gemma":[0.000003914612,0.00018938007,0.009890396,0.000005167677,0.00001368291,0.00006745024,0.000025127129,0.00032809933,0.98906994,0.000012518064,0.00039061074,0.0000036609144],"about_ca_topic_score_codex":0.0020500878,"about_ca_topic_score_gemma":0.0028667103,"teacher_disagreement_score":0.0020500878,"about_ca_system_score_codex":0.00022718152,"about_ca_system_score_gemma":0.00015573863,"threshold_uncertainty_score":0.0040763617},"labels":[],"label_agreement":null},{"id":"W1997485310","doi":"10.1111/j.1365-2621.2002.tb09545.x","title":"Pasteurization of Milk Using Pulsed Electrical Field and Antimicrobials","year":2002,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Microbial Inactivation Methods","field":"Biochemistry, Genetics and Molecular Biology","cited_by":94,"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":"Nisin; Lysozyme; Pasteurization; Antimicrobial; Skimmed milk; Food science; Chemistry; Microorganism; Raw milk; Bacteria; Biology; Biochemistry","score_opus":0.03463686837482699,"score_gpt":0.3043537670609122,"score_spread":0.2697168986860852,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1997485310","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99453086,0.0015387017,0.0032413716,0.000085572974,0.00003497429,0.000024351484,0.000049714843,0.000033508237,0.00046112805],"genre_scores_gemma":[0.9921972,0.0009912574,0.0051201945,0.000067795336,0.000021388525,0.000025611387,0.00011107142,0.000016917893,0.0014485567],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998192,0.000035426838,0.000010860237,0.000030697876,0.0000692409,0.000034582885],"domain_scores_gemma":[0.99987614,0.00003612997,0.000031187923,0.000009005098,0.00003205997,0.000015366768],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00023741991,0.00033339192,0.00032208135,0.00015585434,0.00009861046,0.00027777898,0.00021154682,0.0002816525,0.0006220974],"category_scores_gemma":[0.00041834702,0.00015736032,0.0003476017,0.00014874796,0.00016510433,0.00020340293,0.00022393055,0.0003801925,0.00014338983],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00008016242,0.000014330107,0.00015661113,0.000032448028,0.000005560189,0.000032966866,0.000010595227,0.000043553344,0.9974492,0.00002173357,0.00002021586,0.0021326032],"study_design_scores_gemma":[0.000009465135,0.00030961033,0.0013551614,0.0000049092205,0.000010112356,0.00011932877,0.000012724105,0.00037861444,0.997056,0.000017994073,0.0007233502,0.0000027098652],"about_ca_topic_score_codex":0.0003206921,"about_ca_topic_score_gemma":0.00030401535,"teacher_disagreement_score":0.0006220974,"about_ca_system_score_codex":0.00017213113,"about_ca_system_score_gemma":0.00018606194,"threshold_uncertainty_score":0.0020810962},"labels":[],"label_agreement":null},{"id":"W1997542367","doi":"10.1111/j.1750-3841.2009.01316.x","title":"Changes on Enological Parameters of White Wine Packaged in Bag‐in‐Box during Secondary Shelf Life","year":2009,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Fermentation and Sensory Analysis","field":"Agricultural and Biological Sciences","cited_by":37,"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":"Wine; Shelf life; White Wine; Food science; White (mutation); Chemistry","score_opus":0.03040167618728676,"score_gpt":0.24107583245510036,"score_spread":0.2106741562678136,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1997542367","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99926275,0.00015805,0.00034049773,0.000004394039,0.0000052291193,0.0000040361288,0.00009202529,0.00000786094,0.00012510321],"genre_scores_gemma":[0.997922,0.00014770398,0.00076751236,0.000017718317,0.0000032861128,0.000008885766,0.0003440155,0.000013440337,0.0007754421],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999143,0.000014082496,0.0000064423716,0.000022918697,0.000025725732,0.000016485033],"domain_scores_gemma":[0.999813,0.000018812209,0.00006131372,0.000010820698,0.0000640117,0.000032165375],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0001608374,0.00038098614,0.00038274445,0.00017640974,0.00014190437,0.00037864636,0.00010226298,0.0001591304,0.00085366005],"category_scores_gemma":[0.00029985295,0.00014961226,0.00024273801,0.00016781525,0.000116799216,0.00031788982,0.0001890156,0.00025202712,0.00026253553],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0019634045,0.00009843693,0.020384394,0.000081150436,0.000049481805,0.000101857295,0.00019239335,0.00017571523,0.97010875,0.000018847222,0.000039558272,0.0067859874],"study_design_scores_gemma":[0.000015003682,0.0033905478,0.47249702,0.000018076782,0.00014866146,0.00027777377,0.00058762555,0.0023000778,0.5194918,0.00005613767,0.0011751126,0.000042104435],"about_ca_topic_score_codex":0.0006789455,"about_ca_topic_score_gemma":0.000981927,"teacher_disagreement_score":0.00085366005,"about_ca_system_score_codex":0.00015310243,"about_ca_system_score_gemma":0.0000722458,"threshold_uncertainty_score":0.0028557777},"labels":[],"label_agreement":null},{"id":"W1998635480","doi":"10.1111/j.1750-3841.2009.01071.x","title":"Activation of Lactoperoxidase System in Milk by Glucose Oxidase Immobilized in Electrospun Polylactide Microfibers","year":2009,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Electrospun Nanofibers in Biomedical Applications","field":"Materials Science","cited_by":47,"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":"Glucose oxidase; Lactoperoxidase; Electrospinning; Microfiber; Chemistry; Chemical engineering; Organic chemistry; Polymer; Enzyme","score_opus":0.006001304926534661,"score_gpt":0.24663602031736415,"score_spread":0.24063471539082948,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1998635480","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99357563,0.0015544372,0.004448915,0.000043809912,0.000013398246,0.000011425032,0.00001862209,0.000024748775,0.0003089633],"genre_scores_gemma":[0.9903105,0.0010283819,0.0074220137,0.000032885422,0.000011801329,0.000018050274,0.000056583638,0.000009086813,0.0011106334],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999349,0.00001164897,0.0000035415853,0.000015520374,0.000018315797,0.00001593848],"domain_scores_gemma":[0.9999428,0.00001497919,0.000019232468,0.0000030369854,0.000010398982,0.000009615028],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00012776977,0.00032736265,0.00012317051,0.000089158006,0.000070132846,0.00013518224,0.00012285053,0.00018771541,0.00021574691],"category_scores_gemma":[0.00013535496,0.00008528288,0.00012231739,0.000050875125,0.00012560624,0.0002860697,0.00014349652,0.00017621844,0.00006911418],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000014606847,0.0000032443459,0.00007898503,0.000011748891,0.0000014715746,0.00001827497,0.0000073040537,0.000020759368,0.99931526,0.00001355132,0.0000035770636,0.00051128736],"study_design_scores_gemma":[0.0000025309191,0.00006315398,0.00081673055,0.0000023236985,0.000003844112,0.000049885446,0.000012218789,0.00031559827,0.99824166,0.000014700967,0.00047597146,0.0000014393208],"about_ca_topic_score_codex":0.00023166035,"about_ca_topic_score_gemma":0.0004105549,"teacher_disagreement_score":0.00032736265,"about_ca_system_score_codex":0.00012637669,"about_ca_system_score_gemma":0.0000715192,"threshold_uncertainty_score":0.00091695786},"labels":[],"label_agreement":null},{"id":"W1998861775","doi":"10.1111/j.1750-3841.2006.00160.x","title":"Interactions between Whey Protein Isolate and Soy Protein Fractions at Oil–Water Interfaces: Effects of Heat and Concentration of Protein in the Aqueous Phase","year":2006,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":25,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Guelph","funders":"","keywords":"Soy protein; Whey protein isolate; Emulsion; Chemistry; Whey protein; Aqueous two-phase system; Aqueous solution; Chromatography; Adsorption; Food science; Viscosity; Soybean Proteins; Phase (matter); Oil droplet; Biochemistry; Organic chemistry; Materials science","score_opus":0.017923914116315855,"score_gpt":0.25688212511412883,"score_spread":0.23895821099781298,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1998861775","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.997931,0.0007694864,0.00079899206,0.000022993048,0.000013130864,0.000018207636,0.00007157932,0.0000132959885,0.00036139332],"genre_scores_gemma":[0.9977487,0.000445606,0.0009496829,0.000029826082,0.0000064112023,0.000022155054,0.00012394866,0.000017339988,0.00065628206],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99971753,0.000055832414,0.000020015179,0.00006200144,0.000063123465,0.00008145973],"domain_scores_gemma":[0.9997414,0.00008382829,0.00007086941,0.000010712179,0.00005283995,0.000040413615],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00030681936,0.00046146903,0.00031964484,0.0001607068,0.00018645852,0.0003453176,0.00018664564,0.00027213464,0.0008256185],"category_scores_gemma":[0.00034323585,0.00021093513,0.0003229432,0.00017545023,0.00030729978,0.000356335,0.00026531782,0.0004735078,0.00022415505],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00013620089,0.000017092781,0.00018230996,0.00003863168,0.000010282262,0.000022003165,0.000029710975,0.000027235581,0.9991974,0.00000625909,0.000007863499,0.00032512817],"study_design_scores_gemma":[0.0000059712384,0.00017837736,0.0033340012,0.0000045876036,0.000020552528,0.000023549797,0.00004101044,0.00039856025,0.9957345,0.000005321922,0.00024988464,0.0000037878008],"about_ca_topic_score_codex":0.0014352225,"about_ca_topic_score_gemma":0.0011474534,"teacher_disagreement_score":0.0014352225,"about_ca_system_score_codex":0.0002588355,"about_ca_system_score_gemma":0.00020306671,"threshold_uncertainty_score":0.0028537512},"labels":[],"label_agreement":null},{"id":"W1999018892","doi":"10.1111/j.1365-2621.2002.tb10638.x","title":"Characterization of Thermal Properties of Potato Dry Matter–Water and Starch–Water Systems","year":2002,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Microencapsulation and Drying Processes","field":"Agricultural and Biological Sciences","cited_by":28,"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; Agriculture and Agri-Food Canada; Ministry of Agriculture, Food and Rural Affairs","funders":"","keywords":"Endothermic process; Exothermic reaction; Dry matter; Chemistry; Differential scanning calorimetry; Moisture; Starch; Potato starch; Water content; Food science; Agronomy; Thermodynamics; Organic chemistry; Adsorption","score_opus":0.03222850782348835,"score_gpt":0.19549923073835845,"score_spread":0.1632707229148701,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1999018892","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99549675,0.00063251186,0.0030934985,0.000012031405,0.000005585196,0.000012623938,0.0002091281,0.000025429586,0.0005124668],"genre_scores_gemma":[0.9966703,0.00029660217,0.001918501,0.000018490477,0.0000028080203,0.000029704732,0.00045607606,0.000017568665,0.0005898903],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999367,0.0000085480615,0.0000053751264,0.000019360063,0.000018722178,0.000011263402],"domain_scores_gemma":[0.99985766,0.000035793553,0.000034841105,0.000009158288,0.000043874752,0.000018740631],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0001491344,0.00019459204,0.00016656684,0.00023573854,0.00011428258,0.00020459779,0.00009102147,0.0001326595,0.0009905325],"category_scores_gemma":[0.00027872768,0.00010103027,0.00012082003,0.00023006934,0.0001388727,0.00017256926,0.00007612592,0.00029604402,0.00016219374],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000060411054,0.00000584622,0.00036720966,0.000033381057,0.0000050343524,0.000014178684,0.000019738352,0.000108928696,0.99851805,0.000017443024,0.000007876168,0.00084184326],"study_design_scores_gemma":[0.0000072248085,0.00016803783,0.007903687,0.000005346438,0.000017908624,0.0000744415,0.00003046153,0.0012004416,0.98977405,0.000035078934,0.00077750534,0.0000057958155],"about_ca_topic_score_codex":0.00034444183,"about_ca_topic_score_gemma":0.0003164701,"teacher_disagreement_score":0.0009905325,"about_ca_system_score_codex":0.000121719226,"about_ca_system_score_gemma":0.000075770324,"threshold_uncertainty_score":0.0033136606},"labels":[],"label_agreement":null},{"id":"W1999752418","doi":"10.1111/j.1365-2621.2002.tb09559.x","title":"Physical and Sensory Characteristics of Reduced‐Fat Breakfast Sausages Formulated With Barley β‐Glucan","year":2002,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Meat and Animal Product Quality","field":"Agricultural and Biological Sciences","cited_by":72,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Alberta","funders":"","keywords":"Food science; Glucan; Fat substitute; Beta-glucan; Chemistry; Dietary fiber; Health benefits; Sensory analysis; Total fat; Dietary fibre; Biochemistry; Medicine","score_opus":0.044548006270819014,"score_gpt":0.24661183970124959,"score_spread":0.20206383343043058,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1999752418","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99953246,0.00009349615,0.00012693353,0.0000070567767,0.0000041440007,0.000007051624,0.00007755865,0.000003412239,0.00014791526],"genre_scores_gemma":[0.99841464,0.00009289788,0.0004753082,0.000030806474,0.000002705511,0.0000113367105,0.00033497228,0.0000046837667,0.0006325655],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998872,0.00002528636,0.000010862944,0.000021066982,0.000037130565,0.00001836006],"domain_scores_gemma":[0.9997243,0.000054691624,0.000065342414,0.000010648033,0.0000850876,0.000059894017],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00025104315,0.00040447433,0.00015835316,0.00030278572,0.00014572314,0.00025308036,0.00010861172,0.00030900078,0.0012484768],"category_scores_gemma":[0.00029069997,0.00017494439,0.0003294412,0.00018715087,0.00027681404,0.00020372221,0.0001834514,0.0004745513,0.00014688367],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0019165265,0.0002105794,0.0037453512,0.00011628168,0.000048011272,0.00004958863,0.00011126012,0.00011086293,0.9920684,0.00002056771,0.00004086525,0.0015616365],"study_design_scores_gemma":[0.00010360806,0.012231709,0.3953688,0.000045384684,0.00026995668,0.0002884385,0.00052085804,0.001288476,0.5886618,0.00004936375,0.0011282688,0.00004336729],"about_ca_topic_score_codex":0.0013176893,"about_ca_topic_score_gemma":0.0011495316,"teacher_disagreement_score":0.0013176893,"about_ca_system_score_codex":0.00017146654,"about_ca_system_score_gemma":0.00008779018,"threshold_uncertainty_score":0.004176557},"labels":[],"label_agreement":null},{"id":"W1999843995","doi":"10.1111/j.1365-2621.2003.tb12312.x","title":"Interactions of (β‐Lactoglobulin and High‐methoxyl Pectins in Acidified Systems","year":2003,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Polysaccharides and Plant Cell Walls","field":"Agricultural and Biological Sciences","cited_by":42,"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":"Pectin; Chemistry; Pectinesterase; Mixing (physics); Chromatography; Food science; Pectinase; Biochemistry; Enzyme","score_opus":0.02851168440843894,"score_gpt":0.24043599073044658,"score_spread":0.21192430632200765,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1999843995","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9985252,0.00051631726,0.0004462966,0.000017021635,0.0000069573553,0.0000070574683,0.000020670679,0.0000082950655,0.000452248],"genre_scores_gemma":[0.9978515,0.0003140892,0.00070587127,0.000038010363,0.0000058036508,0.000009369794,0.00009501372,0.000009338606,0.0009710003],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99973136,0.00007669037,0.0000108661,0.000040396564,0.000057197798,0.00008351649],"domain_scores_gemma":[0.9998443,0.000043932203,0.000032895132,0.000008302824,0.0000246317,0.000045865865],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0002524268,0.0003793408,0.0002853963,0.00021005266,0.00029966378,0.00054244703,0.0002467546,0.0004032116,0.0011033798],"category_scores_gemma":[0.0002813645,0.00026017975,0.00021864632,0.00017456281,0.00027911246,0.0003519501,0.0003199046,0.0005008975,0.00030055532],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000094144365,0.000014964073,0.000214006,0.00003315574,0.000024957193,0.000088737324,0.00005537608,0.00016842099,0.99871933,0.00006079008,0.000014287005,0.0005117825],"study_design_scores_gemma":[0.000017642196,0.00018754006,0.0030885795,0.000010128008,0.000031281965,0.0001298937,0.00009321603,0.0014503844,0.9935533,0.000059031183,0.0013656308,0.00001337003],"about_ca_topic_score_codex":0.00097010453,"about_ca_topic_score_gemma":0.0011838548,"teacher_disagreement_score":0.0011033798,"about_ca_system_score_codex":0.00040884153,"about_ca_system_score_gemma":0.00015817357,"threshold_uncertainty_score":0.0036911368},"labels":[],"label_agreement":null},{"id":"W1999905571","doi":"10.1111/j.1365-2621.2003.tb12323.x","title":"High‐Pressure Destruction Kinetics of <i>E. coli</i> (29055) in Apple Juice","year":2003,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Microbial Inactivation Methods","field":"Biochemistry, Genetics and Molecular Biology","cited_by":61,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"McGill University","funders":"","keywords":"Agar; Escherichia coli; Population; Microbiology; Food science; D-value; Biology; Chemistry; Bacteria; Biochemistry; Medicine; Genetics","score_opus":0.014688556967085351,"score_gpt":0.2825843095719279,"score_spread":0.26789575260484255,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1999905571","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9978527,0.00043521434,0.0011694522,0.00001604792,0.0000050186823,0.000012652849,0.000112983216,0.000029326486,0.00036655998],"genre_scores_gemma":[0.99725145,0.00030586484,0.0014266457,0.000014430274,0.0000027439937,0.0000094097695,0.00020099893,0.00001101681,0.0007775368],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998435,0.000027069744,0.000011523407,0.000027279973,0.00005823475,0.00003226338],"domain_scores_gemma":[0.9998373,0.000048870672,0.00004296753,0.00001302663,0.000033586522,0.000024322122],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00017395451,0.00029217286,0.0002512553,0.0001144705,0.000075849195,0.0002536316,0.00015430672,0.00025564324,0.00054755626],"category_scores_gemma":[0.00027733177,0.0001401737,0.00019899198,0.00014034343,0.0001271332,0.0001744663,0.00012389035,0.0002618688,0.0002408001],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00010586223,0.000020075819,0.0005523547,0.00004768955,0.0000052900837,0.000022036822,0.00002226777,0.00012557096,0.9977441,0.000011118812,0.000017893732,0.001325803],"study_design_scores_gemma":[0.0000031959823,0.00051871064,0.007300964,0.000005288132,0.000009044619,0.00007049269,0.00002620844,0.0007819886,0.99101126,0.0000069029597,0.00026234187,0.0000035844032],"about_ca_topic_score_codex":0.00094031467,"about_ca_topic_score_gemma":0.0005798985,"teacher_disagreement_score":0.00094031467,"about_ca_system_score_codex":0.00013502831,"about_ca_system_score_gemma":0.000087229404,"threshold_uncertainty_score":0.0018696785},"labels":[],"label_agreement":null},{"id":"W2000592181","doi":"10.1111/j.1365-2621.2000.tb09403.x","title":"Use of Artificial Neural Network to Predict Temperature, Moisture, and Fat in Slab‐Shaped Foods with Edible Coatings During Deep‐Fat Frying","year":2000,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Edible Oils Quality and Analysis","field":"Chemistry","cited_by":32,"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":"Thermal diffusivity; Water content; Slab; Moisture; Materials science; Artificial neural network; Food science; Mass transfer; Mass diffusivity; Composite material; Chemistry; Thermodynamics; Machine learning; Chromatography; Physics; Geology; Geotechnical engineering; Computer science","score_opus":0.02757540099196353,"score_gpt":0.2596606373021281,"score_spread":0.23208523631016453,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2000592181","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.947873,0.0002486288,0.050675448,0.00006815367,0.000029276991,0.000014440446,0.00008012304,0.00014766467,0.000863232],"genre_scores_gemma":[0.99331,0.000053275795,0.0061938902,0.000007857671,0.000002071758,0.000011668268,0.00006509589,0.0000041822254,0.0003519878],"study_design_codex":"simulation_or_modeling","study_design_gemma":"simulation_or_modeling","domain_scores_codex":[0.99993634,0.000014175931,0.0000048623965,0.00002006777,0.000015049743,0.000009529722],"domain_scores_gemma":[0.9996884,0.00017882965,0.00003349213,0.000010712122,0.0000761106,0.000012447866],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00033742696,0.0006320441,0.0003134168,0.00023632727,0.00017604714,0.00028977823,0.00025573783,0.00048769277,0.00031850382],"category_scores_gemma":[0.00090359314,0.0002167839,0.0003208077,0.00014495054,0.00013986688,0.0003311662,0.00016661116,0.00037789255,0.00008225663],"study_design_candidate":"simulation_or_modeling","study_design_consensus":"simulation_or_modeling","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00090967177,0.0002408382,0.023191942,0.00013251844,0.00012864317,0.00017193031,0.00009347466,0.85335445,0.05231839,0.0001753792,0.00027566482,0.0690071],"study_design_scores_gemma":[0.0000040776167,0.00004915218,0.0026488316,0.0000038301428,0.00001057957,0.000007645596,0.000005348682,0.99190205,0.0052836593,0.000038487455,0.000041863124,0.0000044956478],"about_ca_topic_score_codex":0.0073649404,"about_ca_topic_score_gemma":0.0055375905,"teacher_disagreement_score":0.0073649404,"about_ca_system_score_codex":0.00049578614,"about_ca_system_score_gemma":0.0002838888,"threshold_uncertainty_score":0.014644146},"labels":[],"label_agreement":null},{"id":"W2000872842","doi":"10.1111/j.1365-2621.2000.tb09394.x","title":"Headspace Volatiles and Physical Characteristics of Vacuum‐microwave, Air, and Freeze‐dried Oregano ( <i>Lippia berlandieri</i> Schauer)","year":2000,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":91,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Agriculture and Agri-Food Canada","funders":"","keywords":"Lippia; Thymol; Chemistry; Flavor; Vacuum drying; Freeze-drying; Microwave; Food science; Herb; Botany; Medicinal herbs; Chromatography; Biology; Essential oil; Traditional medicine","score_opus":0.01187995794764774,"score_gpt":0.21288169274473884,"score_spread":0.2010017347970911,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2000872842","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9988427,0.00030496504,0.00039277054,0.000005162273,0.0000045863617,0.000005449536,0.00018341397,0.0000070039655,0.00025386648],"genre_scores_gemma":[0.997572,0.00030510154,0.0007612158,0.000014616507,0.0000054365023,0.000011467749,0.0005374185,0.000008544585,0.00078419986],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999715,0.0000026193939,0.0000015081342,0.0000068889526,0.000009443366,0.000007997028],"domain_scores_gemma":[0.99995065,0.000011350049,0.000014387748,0.0000035575786,0.00000975842,0.000010199775],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00007233424,0.0002129038,0.00013439503,0.00020588096,0.0001583222,0.00015670822,0.00008791106,0.00013531456,0.00071355695],"category_scores_gemma":[0.00011042496,0.00006205884,0.00017741411,0.00016368524,0.0001265472,0.0001975049,0.00010009808,0.00026336082,0.000097556476],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00021493672,0.000021452848,0.0010683654,0.000018552564,0.0000073717165,0.000016329777,0.00001999259,0.000038883452,0.99740916,0.000016789305,0.0000069841285,0.0011611538],"study_design_scores_gemma":[0.000017995222,0.00085433497,0.07883061,0.000007773098,0.000054095315,0.00010172408,0.00008553512,0.0007683327,0.918623,0.000044510365,0.00060206756,0.000010118384],"about_ca_topic_score_codex":0.0012773278,"about_ca_topic_score_gemma":0.0013146751,"teacher_disagreement_score":0.0012773278,"about_ca_system_score_codex":0.00016013058,"about_ca_system_score_gemma":0.00009324298,"threshold_uncertainty_score":0.0025398135},"labels":[],"label_agreement":null},{"id":"W2001117629","doi":"10.1111/j.1750-3841.2008.00954.x","title":"Ice Recrystallization Inhibition in Ice Cream by Propylene Glycol Monostearate","year":2008,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Freezing and Crystallization Processes","field":"Engineering","cited_by":30,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Guelph","funders":"","keywords":"Ice crystals; Ice cream; Clear ice; Recrystallization (geology); Polyvinyl alcohol; Chemistry; Amorphous ice; Scanning electron microscope; Antifreeze protein; Sucrose; Chemical engineering; Materials science; Mineralogy; Chromatography; Food science; Geology; Composite material; Crystallography; Sea ice; Meteorology; Arctic ice pack; Amorphous solid; Biochemistry; Antarctic sea ice; Petrology","score_opus":0.01459644802932254,"score_gpt":0.21481769971447576,"score_spread":0.20022125168515323,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2001117629","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9947411,0.0021492192,0.0018930156,0.000044366727,0.000021785141,0.000030719657,0.00011361392,0.000028464003,0.0009775697],"genre_scores_gemma":[0.9918549,0.0016936793,0.0038257753,0.00003732111,0.000012496359,0.000025122034,0.00029205298,0.000031489093,0.0022270617],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998958,0.00002215717,0.000009674546,0.000018712737,0.000030043333,0.000023613957],"domain_scores_gemma":[0.99986744,0.000053146217,0.00002914937,0.000009869756,0.000021902651,0.00001838454],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00018150825,0.0004038277,0.0002744654,0.000119407596,0.00011099249,0.00017975322,0.00019279304,0.0001533764,0.00072733575],"category_scores_gemma":[0.00020661327,0.00013806042,0.00021713866,0.0000770044,0.00018005942,0.0001511856,0.0001314721,0.000349075,0.00015425037],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00009519445,0.000011827223,0.00006847575,0.000032814944,0.0000034888424,0.000018855848,0.0000088177485,0.000060199727,0.99881953,0.000019130255,0.000012518272,0.0008492697],"study_design_scores_gemma":[0.0000031353643,0.00012044869,0.00041350556,0.0000017837409,0.0000032777934,0.000017077295,0.0000033546853,0.00018798854,0.9989588,0.000004097269,0.00028567074,8.374797e-7],"about_ca_topic_score_codex":0.0013800234,"about_ca_topic_score_gemma":0.00178281,"teacher_disagreement_score":0.0013800234,"about_ca_system_score_codex":0.00017677482,"about_ca_system_score_gemma":0.00023968183,"threshold_uncertainty_score":0.0027439594},"labels":[],"label_agreement":null},{"id":"W2001656807","doi":"10.1111/j.1750-3841.2011.02561.x","title":"Thermal Oxidation Studies on Reduced Folate, L‐5‐Methyltetrahydrofolic Acid (L‐5‐MTHF) and Strategies for Stabilization Using Food Matrices","year":2012,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Folate and B Vitamins Research","field":"Medicine","cited_by":31,"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 British Columbia","funders":"Advanced Foods and Materials Network","keywords":"Folic acid; Chemistry; Biochemistry; Food science; Chromatography; Combinatorial chemistry; Medicine; Internal medicine","score_opus":0.1398949132149064,"score_gpt":0.4111959862890596,"score_spread":0.2713010730741532,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2001656807","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99065393,0.0045107165,0.0042264466,0.00006266897,0.000016710188,0.000019653377,0.00007412595,0.000018079038,0.00041766113],"genre_scores_gemma":[0.9951615,0.0010960737,0.0029211366,0.000021788903,0.000005617572,0.0000098687315,0.00008307211,0.0000044479484,0.0006965231],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.999796,0.00006594114,0.000014561564,0.000043561446,0.000045645782,0.000034329718],"domain_scores_gemma":[0.9998435,0.00004670769,0.000046534027,0.000012399486,0.000038018778,0.000012908951],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00049015676,0.00028651953,0.00026071936,0.00015254125,0.00016243628,0.0001963535,0.00021750896,0.0003988527,0.00056940236],"category_scores_gemma":[0.0005304491,0.00017109206,0.0003750374,0.00013177985,0.00023127369,0.00023493725,0.00012099897,0.00029340055,0.00013297383],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00012797186,0.000008572844,0.00016044472,0.000058003698,0.000010158276,0.00002223351,0.00003759335,0.000084224346,0.9981756,0.000037522575,0.000009214246,0.001268521],"study_design_scores_gemma":[0.000002885452,0.00026755716,0.0008020127,0.0000041967587,0.000016656668,0.00007057953,0.000018400995,0.00031723696,0.9980697,0.000011366477,0.0004157671,0.000003620355],"about_ca_topic_score_codex":0.0027149518,"about_ca_topic_score_gemma":0.0032632526,"teacher_disagreement_score":0.0027149518,"about_ca_system_score_codex":0.00035735828,"about_ca_system_score_gemma":0.00018361886,"threshold_uncertainty_score":0.0053982735},"labels":[],"label_agreement":null},{"id":"W2002055901","doi":"10.1111/j.1750-3841.2008.01020.x","title":"Persistent Organic Pollutants in Fish Oil Supplements on the Canadian Market: Polychlorinated Biphenyls and Organochlorine Insecticides","year":2008,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Toxic Organic Pollutants Impact","field":"Environmental Science","cited_by":45,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":true,"ca_institutions":"Health Canada","funders":"","keywords":"Sardine; Blubber; Fish oil; Anchovy; Mackerel; Environmental chemistry; Pollutant; Fish <Actinopterygii>; Chemistry; Food science; Fishery; Toxicology; Biology","score_opus":0.021218561812015684,"score_gpt":0.2204294214637417,"score_spread":0.19921085965172602,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2002055901","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9956921,0.0009692742,0.00011009317,0.0000750569,0.000005479664,0.000031803833,0.0008502682,0.0000070885417,0.0022588687],"genre_scores_gemma":[0.99249166,0.0011043934,0.00081830786,0.000102527956,0.0000035358735,0.000013464949,0.0012799285,0.0000063534562,0.0041798665],"study_design_codex":"observational","study_design_gemma":"observational","domain_scores_codex":[0.99935406,0.000020711172,0.000024300607,0.00007405025,0.0004461009,0.00008073981],"domain_scores_gemma":[0.9993781,0.000017824155,0.00011298028,0.000007813993,0.00042050952,0.0000627156],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0003467369,0.00032641183,0.00024991736,0.001024383,0.0015622572,0.00087915844,0.0003546339,0.00029684528,0.0013762724],"category_scores_gemma":[0.000609639,0.00018884373,0.00022217304,0.0014623265,0.000342229,0.00022413088,0.00034046327,0.00022138197,0.00019211462],"study_design_candidate":"observational","study_design_consensus":"observational","about_ca_topic_candidate":true,"about_ca_topic_consensus":true,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0010419203,0.0002194075,0.8395889,0.00043491562,0.00014701749,0.00095089513,0.0014223614,0.00022548778,0.11010123,0.00011609606,0.0015487885,0.044203058],"study_design_scores_gemma":[0.000011572516,0.00021868224,0.9751764,0.000049336737,0.00007023435,0.00021476691,0.0012272849,0.00028672905,0.017352825,0.000020696945,0.005352149,0.000019313526],"about_ca_topic_score_codex":0.9084854,"about_ca_topic_score_gemma":0.96401334,"teacher_disagreement_score":0.09151459,"about_ca_system_score_codex":0.009341622,"about_ca_system_score_gemma":0.008282651,"threshold_uncertainty_score":0.184107},"labels":[],"label_agreement":null},{"id":"W2002234415","doi":"10.1111/j.1750-3841.2012.02626.x","title":"Fatty Acid Profile and Sensory Characteristics of Table Eggs from Laying Hens Fed Hempseed and Hempseed Oil","year":2012,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Animal Nutrition and Physiology","field":"Agricultural and Biological Sciences","cited_by":89,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Manitoba","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Food science; Yolk; Polyunsaturated fatty acid; Chemistry; Flavor; Fatty acid; Linseed oil; Aroma; Biochemistry","score_opus":0.031097667185955018,"score_gpt":0.24582831745046363,"score_spread":0.2147306502645086,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2002234415","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9994956,0.00011142428,0.000094044546,0.000007660017,0.0000032632472,0.0000056119275,0.0001488565,0.000002102184,0.00013145726],"genre_scores_gemma":[0.99745816,0.00016656109,0.00040325394,0.000039403432,0.0000032022895,0.00002019806,0.0004991341,0.000005374243,0.0014047637],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.99991655,0.000010366944,0.000009398304,0.000024525467,0.000020235779,0.000018823112],"domain_scores_gemma":[0.999752,0.00004933132,0.0000667419,0.000008547022,0.0000667386,0.000056638146],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00012720074,0.000337252,0.00023298363,0.00033876896,0.00024672988,0.00023180904,0.00009234237,0.00021828471,0.0013737306],"category_scores_gemma":[0.00023647287,0.00013677486,0.00022575122,0.00018064858,0.00024503682,0.00024153176,0.00016265729,0.00033541856,0.0001694555],"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":[0.0049306434,0.00023347541,0.02846004,0.000139464,0.000054425942,0.00013773025,0.0003129187,0.00006429588,0.96073425,0.000016705248,0.00006532196,0.0048506744],"study_design_scores_gemma":[0.000040053175,0.0069662053,0.7333472,0.000028024733,0.00013845104,0.00025189496,0.0010229488,0.00038355766,0.25696307,0.00003071751,0.0007999962,0.0000278903],"about_ca_topic_score_codex":0.002615603,"about_ca_topic_score_gemma":0.004555173,"teacher_disagreement_score":0.002615603,"about_ca_system_score_codex":0.0002305907,"about_ca_system_score_gemma":0.00012331107,"threshold_uncertainty_score":0.0052008033},"labels":[],"label_agreement":null},{"id":"W2003100591","doi":"10.1111/j.1750-3841.2010.01658.x","title":"Methylglyoxal Content in Drinking Coffee as a Cytotoxic Factor","year":2010,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Advanced Glycation End Products research","field":"Biochemistry, Genetics and Molecular Biology","cited_by":44,"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; Saskatchewan Health Authority","funders":"","keywords":"Methylglyoxal; Sugar; Food science; Chemistry; Roasting; Biochemistry","score_opus":0.04428087561739659,"score_gpt":0.3456387617202375,"score_spread":0.3013578861028409,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2003100591","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9945162,0.0040884144,0.00058256445,0.00005805742,0.000026773469,0.000016232581,0.000097264885,0.00001736881,0.0005971286],"genre_scores_gemma":[0.9980459,0.0008080286,0.00038687733,0.000027240176,0.000015707132,0.000008944185,0.0001293532,0.0000034484217,0.0005743685],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99985385,0.000042347852,0.00000970343,0.000024544799,0.000042532578,0.00002706969],"domain_scores_gemma":[0.9997367,0.000050684914,0.00008004706,0.000017429571,0.000046036654,0.00006905801],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00019089834,0.00031980153,0.00017596457,0.00037768867,0.00017873442,0.00031920665,0.000106378946,0.00022332628,0.0008722475],"category_scores_gemma":[0.00037985193,0.00013052027,0.00021883592,0.00021087963,0.00021658246,0.00012878404,0.00018174203,0.00019588135,0.00011718119],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00355236,0.00017713198,0.031407036,0.00017954192,0.000097159515,0.00061395956,0.00010259721,0.000085512766,0.9535875,0.00010174619,0.000111499896,0.009983875],"study_design_scores_gemma":[0.00004062668,0.0031400756,0.2937614,0.000030161833,0.0003118954,0.0019594345,0.00019453588,0.0011554618,0.6965075,0.00023152526,0.0026467582,0.000020732277],"about_ca_topic_score_codex":0.0008478307,"about_ca_topic_score_gemma":0.00087014603,"teacher_disagreement_score":0.0008722475,"about_ca_system_score_codex":0.00016483518,"about_ca_system_score_gemma":0.00012142685,"threshold_uncertainty_score":0.002918005},"labels":[],"label_agreement":null},{"id":"W2003447483","doi":"10.1111/j.1750-3841.2009.01478.x","title":"Effects of Vitamin E and Organic Selenium on Oxidative Stability of ω‐3 Enriched Dark Chicken Meat during Cooking","year":2010,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Meat and Animal Product Quality","field":"Agricultural and Biological Sciences","cited_by":23,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Alberta","funders":"","keywords":"Food science; Selenium; Oxidative phosphorylation; Chemistry; Vitamin E; Vitamin; Antioxidant; Biochemistry; Organic chemistry","score_opus":0.01674946480715991,"score_gpt":0.23345156367059458,"score_spread":0.21670209886343467,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2003447483","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9992773,0.0004116397,0.00013180535,0.000009629251,0.0000040402697,0.0000035911398,0.0000399346,0.000006448099,0.00011558844],"genre_scores_gemma":[0.99833834,0.00025440703,0.0004973492,0.000030313562,0.0000026251655,0.0000070722426,0.00014032713,0.000009675297,0.0007199519],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998419,0.00004456226,0.000016080721,0.000041712847,0.00001863981,0.000037035694],"domain_scores_gemma":[0.99966896,0.0000853169,0.000081091246,0.000029582183,0.00006336345,0.00007174749],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000261349,0.00043387894,0.00028336365,0.00021734498,0.00016877422,0.0003628764,0.00018135393,0.00029178703,0.00069179136],"category_scores_gemma":[0.00036509093,0.00022606915,0.00018082057,0.00013442105,0.0003366152,0.00019149082,0.00023946095,0.00028065188,0.00012625805],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0046636,0.00006090599,0.0023333393,0.00007142033,0.000035974168,0.00007412664,0.00008196859,0.000080312675,0.99062157,0.000013662278,0.000015041626,0.0019481728],"study_design_scores_gemma":[0.000059458773,0.003024096,0.03170419,0.000020718631,0.00011005981,0.00013933604,0.00016882284,0.0004577148,0.9635415,0.000037866128,0.0007217906,0.000014412028],"about_ca_topic_score_codex":0.00158265,"about_ca_topic_score_gemma":0.002786764,"teacher_disagreement_score":0.00158265,"about_ca_system_score_codex":0.00020823303,"about_ca_system_score_gemma":0.00019724593,"threshold_uncertainty_score":0.0031468272},"labels":[],"label_agreement":null},{"id":"W2003480176","doi":"10.1111/j.1750-3841.2010.01563.x","title":"Retention of Antioxidant Capacity of Vacuum Microwave Dried Cranberry","year":2010,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Phytochemicals and Antioxidant Activities","field":"Medicine","cited_by":81,"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 British Columbia","funders":"","keywords":"Antioxidant capacity; Microwave; Chemistry; Food science; Antioxidant; Biochemistry; Computer science; Telecommunications","score_opus":0.026988868092471228,"score_gpt":0.2678226750123396,"score_spread":0.24083380691986836,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2003480176","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99685574,0.0021803323,0.0005806201,0.000018396464,0.0000069215216,0.0000055635933,0.00010552535,0.000016487229,0.00023041913],"genre_scores_gemma":[0.99305385,0.00158812,0.0027966206,0.000056027806,0.000010738438,0.000014358343,0.00068396755,0.000021168713,0.0017750127],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999473,0.0000041479034,0.0000031831057,0.000017771454,0.000014922054,0.000012642463],"domain_scores_gemma":[0.9999242,0.00001006982,0.000021881908,0.000009785597,0.000020752117,0.000013315686],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00011564642,0.00027741402,0.0004254042,0.00036376136,0.00017921961,0.00027033273,0.00013172746,0.0001974838,0.0007876952],"category_scores_gemma":[0.00013390713,0.00011599928,0.00022988033,0.00018520842,0.0001707516,0.00023759903,0.0001510559,0.00036728726,0.00012518116],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00008551596,0.000012075374,0.0002914145,0.00003642513,0.000008761277,0.000013975615,0.000018787154,0.000015164441,0.9982015,0.000011933985,0.00000781965,0.0012964236],"study_design_scores_gemma":[0.000016719372,0.000544157,0.07131234,0.000029125586,0.00008504648,0.00041699255,0.000096044845,0.00057569426,0.9241417,0.000048743812,0.002714556,0.000018864273],"about_ca_topic_score_codex":0.0022435747,"about_ca_topic_score_gemma":0.0030477452,"teacher_disagreement_score":0.0022435747,"about_ca_system_score_codex":0.0002057936,"about_ca_system_score_gemma":0.00013451478,"threshold_uncertainty_score":0.00446105},"labels":[],"label_agreement":null},{"id":"W2004184000","doi":"10.1111/j.1750-3841.2010.01635.x","title":"Perceived Creaminess and Viscosity of Aggregated Particles of Casein Micelles and κ‐Carrageenan","year":2010,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":21,"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":"Dairy Farmers of Ontario; Canadian Dairy Commission","keywords":"Food science; Ingredient; Chemistry; Carrageenan; Casein; Skimmed milk; Mouthfeel; Fat substitute; Emulsion; Whey protein; Sodium Caseinate; Food products; Raw material; Biochemistry","score_opus":0.01635464961148306,"score_gpt":0.22581748185511452,"score_spread":0.20946283224363146,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2004184000","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9988084,0.00034832334,0.0002645994,0.000018873267,0.00001218114,0.0000304932,0.000088843626,0.0000047904855,0.0004236779],"genre_scores_gemma":[0.9968913,0.00030901527,0.0010909222,0.000075658514,0.000011121744,0.000045160315,0.0002322355,0.000007180854,0.001337369],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9997079,0.00005514659,0.00002473117,0.000047273134,0.00013323229,0.00003169521],"domain_scores_gemma":[0.9991928,0.00019790014,0.00021259932,0.000023433779,0.0002595963,0.00011375585],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0005292966,0.0004638897,0.00040511877,0.00038150605,0.00029699417,0.0005585481,0.00018130966,0.0004895626,0.0030781429],"category_scores_gemma":[0.00094170077,0.00021290989,0.00055490364,0.00026097003,0.00021739888,0.00047318402,0.00044747876,0.0012377205,0.00020600938],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.005917449,0.0011796935,0.014435545,0.0006035294,0.00019819742,0.00017000923,0.0010865871,0.00014346595,0.96884805,0.000085691616,0.00026883685,0.007063053],"study_design_scores_gemma":[0.0002134505,0.027927399,0.51286715,0.00012107115,0.0004302728,0.00056367647,0.002817039,0.0017200059,0.45085564,0.0001627454,0.0022226667,0.00009883037],"about_ca_topic_score_codex":0.0015043977,"about_ca_topic_score_gemma":0.0011408861,"teacher_disagreement_score":0.0030781429,"about_ca_system_score_codex":0.0002566247,"about_ca_system_score_gemma":0.00012306568,"threshold_uncertainty_score":0.010297358},"labels":[],"label_agreement":null},{"id":"W2007674163","doi":"10.1111/j.1365-2621.2002.tb09569.x","title":"Comparison of Freshness Quality of Cultured and Wild Sea Bass (Dicentrarchus labrax)","year":2002,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Aquaculture Nutrition and Growth","field":"Agricultural and Biological Sciences","cited_by":84,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Memorial University of Newfoundland","funders":"","keywords":"Dicentrarchus; Bass (fish); Sea bass; DEPT; Library science; Fish <Actinopterygii>; Geography; Fishery; Medicine; Biology","score_opus":0.07918590087555716,"score_gpt":0.3157876805067413,"score_spread":0.23660177963118412,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2007674163","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99908173,0.00010100075,0.00021185155,0.000009251426,0.0000049849423,0.000004487777,0.00023672638,0.0000068487884,0.00034309138],"genre_scores_gemma":[0.9974534,0.0001036939,0.0004316238,0.00003065364,0.0000049151827,0.000011371556,0.00077639596,0.000011302922,0.0011767193],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.9998828,0.000011270381,0.000017490602,0.000041826974,0.000029666156,0.000016870637],"domain_scores_gemma":[0.99938154,0.00007925022,0.00016677313,0.000042752366,0.00020296394,0.00012666757],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00019785302,0.00027128987,0.00020924608,0.00058402726,0.00027827575,0.00058656634,0.00014404337,0.00019732307,0.0017609197],"category_scores_gemma":[0.0005717433,0.00018149406,0.00027603787,0.0002496254,0.0004094314,0.00042496604,0.00041920852,0.0004091503,0.00029586852],"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":[0.0020234035,0.000092131246,0.13752842,0.000116234354,0.00014722573,0.00035141583,0.00063882145,0.0002302362,0.84773856,0.000053737473,0.000121444384,0.010958374],"study_design_scores_gemma":[0.000015969334,0.0013457818,0.92990386,0.00001046997,0.000096964046,0.00036093916,0.0005213405,0.00027623435,0.06697152,0.000044831468,0.00042221654,0.000029778934],"about_ca_topic_score_codex":0.0044248668,"about_ca_topic_score_gemma":0.009171572,"teacher_disagreement_score":0.0044248668,"about_ca_system_score_codex":0.0002811934,"about_ca_system_score_gemma":0.0001166701,"threshold_uncertainty_score":0.008798242},"labels":[],"label_agreement":null},{"id":"W2007831427","doi":"10.1111/j.1750-3841.2011.02162.x","title":"Nonvolatile Taste Compounds in Cooked Chinese Nanjing Duck Meat Following Postproduction Heat Treatment","year":2011,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Meat and Animal Product Quality","field":"Agricultural and Biological Sciences","cited_by":39,"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":"Umami; Flavor; Taste; Chemistry; Food science; Succinic acid; Sodium; Water content; Moisture; Biochemistry; Organic chemistry","score_opus":0.06494690464329686,"score_gpt":0.26993343563961025,"score_spread":0.2049865309963134,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2007831427","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99915624,0.00032279154,0.00019593016,0.00001420624,0.000009438403,0.0000071258187,0.0000848696,0.0000048926017,0.00020455825],"genre_scores_gemma":[0.99683714,0.00027432854,0.0006908349,0.00007255,0.000006039986,0.000029587358,0.00026492876,0.000008536434,0.0018160287],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99992263,0.000009182549,0.0000067634746,0.000023810882,0.000020832593,0.000016700089],"domain_scores_gemma":[0.99987113,0.000015359246,0.00004274737,0.000009346145,0.000037101967,0.000024295543],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00012599454,0.0003011258,0.00021725257,0.00013138037,0.00020826103,0.00022662831,0.00012460393,0.00028095892,0.0014310504],"category_scores_gemma":[0.00011834173,0.000119280936,0.0002779883,0.0001147448,0.00035878347,0.00020529974,0.0001812592,0.0003873849,0.00016382421],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0015394095,0.000042399395,0.0051387106,0.0001222646,0.000018583047,0.000070041184,0.00010737913,0.00003631184,0.99125344,0.0000149522175,0.000026475487,0.0016301489],"study_design_scores_gemma":[0.00003344742,0.003930185,0.31407973,0.00003473947,0.00011002122,0.0002807064,0.0007919266,0.0003938456,0.6785016,0.000046547277,0.001768956,0.000028296936],"about_ca_topic_score_codex":0.0015696408,"about_ca_topic_score_gemma":0.0034759755,"teacher_disagreement_score":0.0015696408,"about_ca_system_score_codex":0.00030215303,"about_ca_system_score_gemma":0.00014179212,"threshold_uncertainty_score":0.004787326},"labels":[],"label_agreement":null},{"id":"W2008615390","doi":"10.1111/j.1750-3841.2011.02510.x","title":"Development of Soy‐Based Bread with Acceptable Sensory Properties","year":2012,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Food composition and properties","field":"Nursing","cited_by":46,"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":"Aftertaste; Food science; Astringent; Flavor; Mouthfeel; Soy protein; Sensory system; Health benefits; Sensory analysis; Taste; Biology; Medicine; Traditional medicine","score_opus":0.07091220257436534,"score_gpt":0.27207613967087896,"score_spread":0.20116393709651362,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2008615390","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.98799187,0.0021911256,0.0072524757,0.00008069622,0.000035928115,0.00021038376,0.00039439,0.00007934664,0.0017638322],"genre_scores_gemma":[0.9731603,0.0013416016,0.02158464,0.00010404979,0.000015393665,0.00010775044,0.0017902952,0.00005593437,0.0018400786],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99971527,0.000048660877,0.00003352147,0.00005721128,0.00011139117,0.00003394441],"domain_scores_gemma":[0.9998271,0.000022345286,0.000043683198,0.000014227864,0.000063732514,0.000028901151],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00040040872,0.0005834194,0.0003224365,0.00022873185,0.00013633918,0.0003946249,0.00032247862,0.00023811634,0.0018416361],"category_scores_gemma":[0.00034221742,0.00009910698,0.00040792706,0.00029497908,0.00016549347,0.00024094613,0.0005375261,0.00040316588,0.0003879672],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00028378132,0.00016648902,0.0013756019,0.00026257473,0.000019013743,0.00007812677,0.000048421687,0.00015576874,0.98323673,0.00003257647,0.00006919312,0.014271736],"study_design_scores_gemma":[0.00015391006,0.008348417,0.07864844,0.00015673238,0.00018614472,0.00058779464,0.00026601242,0.002016873,0.89842117,0.00010666144,0.011077965,0.000029861907],"about_ca_topic_score_codex":0.00059229234,"about_ca_topic_score_gemma":0.0010346092,"teacher_disagreement_score":0.0018416361,"about_ca_system_score_codex":0.00014015111,"about_ca_system_score_gemma":0.00019278954,"threshold_uncertainty_score":0.0061608553},"labels":[],"label_agreement":null},{"id":"W2009324418","doi":"10.1111/j.1365-2621.2005.tb07117.x","title":"The Influence of <i>Harmonia axyridis</i> on Wine Composition and Aging","year":2005,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Fermentation and Sensory Analysis","field":"Agricultural and Biological Sciences","cited_by":76,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Workplace Safety & Insurance Board; Brock University","funders":"","keywords":"Bottling line; Wine; Food science; Aroma; Flavor; Pepper; Wine color; Asparagus; Harmonia axyridis; Bottle; Aroma of wine; Aging of wine; Chemistry; Horticulture; Biology","score_opus":0.01566921295062313,"score_gpt":0.24118613258031973,"score_spread":0.2255169196296966,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2009324418","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99913424,0.00020480106,0.0001576974,0.000015310065,0.000004352795,0.000007156028,0.000085290296,0.000011886205,0.00037920193],"genre_scores_gemma":[0.9985421,0.00010689257,0.00036801523,0.00004018856,0.00000317609,0.000005731183,0.00017195632,0.0000064907704,0.0007555],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998976,0.000017817763,0.000007729553,0.000024924331,0.00002697794,0.000024957393],"domain_scores_gemma":[0.9998356,0.0000324817,0.000045169854,0.000013013967,0.000033024473,0.00004062246],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00014111394,0.0002980852,0.00018874543,0.0001318686,0.00019010456,0.00036291443,0.00013722203,0.00020444395,0.0008678342],"category_scores_gemma":[0.00015148603,0.00012110355,0.00018047195,0.00010382372,0.00012813092,0.0002397182,0.00025486012,0.00032845492,0.00015400392],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0002778138,0.000026619084,0.0019465806,0.00002725556,0.00000979677,0.000036232206,0.000031894077,0.000026619135,0.99617743,0.0000118726475,0.00001743358,0.0014105923],"study_design_scores_gemma":[0.000015480073,0.0017617479,0.19985019,0.000007662066,0.000051071413,0.00024213984,0.00023231927,0.00076394377,0.79570585,0.000039936942,0.0013185365,0.000011208751],"about_ca_topic_score_codex":0.0017905905,"about_ca_topic_score_gemma":0.0016974952,"teacher_disagreement_score":0.0017905905,"about_ca_system_score_codex":0.00027240484,"about_ca_system_score_gemma":0.00014021914,"threshold_uncertainty_score":0.0035603046},"labels":[],"label_agreement":null},{"id":"W2009382722","doi":"10.1111/j.1365-2621.2002.tb09543.x","title":"Pasteurization of Fresh Orange Juice Using Low‐Energy Pulsed Electrical Field","year":2002,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Microbial Inactivation Methods","field":"Biochemistry, Genetics and Molecular Biology","cited_by":139,"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":"Pasteurization; Chemistry; Orange juice; Food science; Nisin; Aroma; Orange (colour); Shelf life; Population; Sterilization (economics); Vitamin C; Chromatography; Antimicrobial","score_opus":0.030801205720824253,"score_gpt":0.2948256908557465,"score_spread":0.26402448513492227,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2009382722","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99618405,0.00051588635,0.0027505623,0.00004526759,0.000016591257,0.000030692332,0.00011670529,0.00003060485,0.00030953786],"genre_scores_gemma":[0.99067444,0.00052815175,0.006796381,0.0000441693,0.000009616701,0.000028349936,0.00030163748,0.00002867747,0.0015886555],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999356,0.000009392489,0.000004997894,0.000016702472,0.000019624395,0.000013598763],"domain_scores_gemma":[0.99990845,0.000030160898,0.000020843287,0.000008012339,0.000018372815,0.000014133189],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0001777509,0.0003406951,0.00022206524,0.00010607719,0.00011505618,0.00028642121,0.00015034317,0.00019249988,0.0007951588],"category_scores_gemma":[0.00028175538,0.00010473196,0.00020265684,0.00010893659,0.00012511219,0.0002545677,0.00014676887,0.00029689085,0.00012164392],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00006611196,0.0000071099835,0.00008948668,0.000028039522,0.0000031075292,0.000018407594,0.0000126518735,0.000033417757,0.99843436,0.000009592836,0.000014475636,0.0012832473],"study_design_scores_gemma":[0.000007327389,0.00022077741,0.0022116797,0.000003740769,0.000006397422,0.00004226493,0.000011911188,0.0003686455,0.9966168,0.000008371261,0.0004994785,0.0000025891368],"about_ca_topic_score_codex":0.0005760319,"about_ca_topic_score_gemma":0.00077330496,"teacher_disagreement_score":0.0007951588,"about_ca_system_score_codex":0.00021704036,"about_ca_system_score_gemma":0.0001603497,"threshold_uncertainty_score":0.002660036},"labels":[],"label_agreement":null},{"id":"W2011011979","doi":"10.1111/j.1365-2621.2005.tb11534.x","title":"Production of an Isoflavone Concentrate from Red Clover Flowers","year":2005,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Phytoestrogen effects and research","field":"Medicine","cited_by":9,"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":"Natural Resources Canada","keywords":"Red Clover; Production (economics); Biology; Food science; Agronomy; Chemistry; Economics","score_opus":0.024273113940278084,"score_gpt":0.32506992791684897,"score_spread":0.3007968139765709,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2011011979","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9740785,0.0025387472,0.019381247,0.00018635813,0.00007130084,0.00028665378,0.0011965404,0.0002742811,0.0019862955],"genre_scores_gemma":[0.952429,0.0019613032,0.032487664,0.00011609006,0.000036329977,0.000097284894,0.0050916965,0.0001254887,0.0076550543],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99978596,0.000035398643,0.000015559377,0.000056350746,0.00006756062,0.000039162216],"domain_scores_gemma":[0.9998487,0.000025545214,0.00002805363,0.000016596294,0.00004398039,0.000037132144],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0003369125,0.00070625613,0.0007922314,0.00046852272,0.0002625698,0.000553516,0.00031108377,0.00046461122,0.0009413164],"category_scores_gemma":[0.00026025964,0.00020456366,0.000568925,0.00032671972,0.00020872182,0.00023218396,0.0003247642,0.0005054219,0.0006334767],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000021387925,0.000011344665,0.000049129754,0.000021131997,0.0000047195495,0.000050836858,0.000008149115,0.000024688094,0.9992323,0.000009357354,0.0000141522705,0.0005526948],"study_design_scores_gemma":[0.000018881581,0.00022742662,0.00294029,0.000012689786,0.00003453609,0.00021342027,0.000032221273,0.00047604315,0.99318975,0.000014795284,0.0028334057,0.0000064758037],"about_ca_topic_score_codex":0.0019192382,"about_ca_topic_score_gemma":0.0024260231,"teacher_disagreement_score":0.0019192382,"about_ca_system_score_codex":0.0003303517,"about_ca_system_score_gemma":0.00023115992,"threshold_uncertainty_score":0.0038160682},"labels":[],"label_agreement":null},{"id":"W2011791131","doi":"10.1111/j.1365-2621.2000.tb13584.x","title":"Diffusion of Acetic and Propionic Acids from Chitosan‐based Antimicrobial Packaging Films","year":2000,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Nanocomposite Films for Food Packaging","field":"Materials Science","cited_by":280,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Ministère de l'Agriculture, des Pêcheries et de l'Alimentation; Agriculture and Agri-Food Canada","funders":"","keywords":"Cinnamaldehyde; Acetic acid; Chemistry; Chitosan; Diffusion; Lauric acid; Nuclear chemistry; Eugenol; Arrhenius equation; Activation energy; Organic chemistry; Catalysis; Fatty acid","score_opus":0.008319225101844506,"score_gpt":0.22757881868365454,"score_spread":0.21925959358181002,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2011791131","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9931745,0.0021981925,0.0032624586,0.000052987987,0.000028503644,0.000044941167,0.00012602416,0.000042778916,0.0010696327],"genre_scores_gemma":[0.988818,0.0016682912,0.007051434,0.000049247174,0.000011994485,0.000041350973,0.00022058426,0.00003077134,0.0021081686],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998317,0.00003364465,0.000014322942,0.000035679783,0.000052412583,0.00003218009],"domain_scores_gemma":[0.99970067,0.000084090454,0.00008898798,0.000017477678,0.000077742865,0.000031086747],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00029221436,0.00062947714,0.00031423717,0.0002542046,0.00012013613,0.00032209334,0.00032033125,0.00029804255,0.0006288014],"category_scores_gemma":[0.0004200111,0.00028633492,0.00027164756,0.0002333716,0.00015684217,0.000331946,0.00014938375,0.00043257003,0.00015931457],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00002969592,0.0000033051715,0.000028927487,0.000030691324,0.0000022168317,0.000011350293,0.000008593696,0.000022117985,0.99938095,0.000006813972,0.0000055367836,0.0004697858],"study_design_scores_gemma":[0.00000589261,0.00014266999,0.00064563856,0.00000954585,0.000012238017,0.000030534633,0.0000123288855,0.0004126345,0.99839574,0.0000054178563,0.0003227511,0.0000045687366],"about_ca_topic_score_codex":0.0014550823,"about_ca_topic_score_gemma":0.0011680718,"teacher_disagreement_score":0.0014550823,"about_ca_system_score_codex":0.0002885514,"about_ca_system_score_gemma":0.00019784247,"threshold_uncertainty_score":0.0028932095},"labels":[],"label_agreement":null},{"id":"W2012779347","doi":"10.1111/j.1750-3841.2009.01159.x","title":"Effect of Gamma Irradiation on Molecular Structure and Physicochemical Properties of Corn Starch","year":2009,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Food composition and properties","field":"Nursing","cited_by":162,"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":"Agriculture and Agri-Food Canada","keywords":"Gamma irradiation; Corn starch; Starch; Irradiation; Food science; Chemistry; Agronomy; Biology; Physics","score_opus":0.012243754149516742,"score_gpt":0.2567639406463263,"score_spread":0.24452018649680957,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2012779347","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9975835,0.0013144149,0.00052473403,0.000013004246,0.0000055750197,0.0000073843344,0.000071792274,0.00002256953,0.00045696262],"genre_scores_gemma":[0.9976928,0.00086101476,0.0005240336,0.00003484168,0.0000030094654,0.000013239881,0.0001575704,0.000021329146,0.00069216685],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999213,0.00001445433,0.0000063964285,0.000022786047,0.00001782269,0.000017113389],"domain_scores_gemma":[0.9997912,0.000077383585,0.00006513133,0.000020195646,0.000024341583,0.000021825042],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00012278307,0.00036461232,0.00016201042,0.00017079004,0.00006849775,0.00021727929,0.00013004434,0.00026211658,0.00078672904],"category_scores_gemma":[0.00031698405,0.0001907024,0.00026557368,0.00016349088,0.00019706247,0.00016682767,0.00011276984,0.00024068235,0.00010426611],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0003847693,0.000014676645,0.0011521166,0.000057551933,0.000020184392,0.00006191627,0.000033346136,0.00034395076,0.99505544,0.000026091338,0.000015333333,0.0028345971],"study_design_scores_gemma":[0.000018113491,0.0009427829,0.049637742,0.0000191638,0.000059175938,0.00019680029,0.00004373913,0.00065474975,0.9472383,0.000052119143,0.0011244667,0.000012937897],"about_ca_topic_score_codex":0.0007269096,"about_ca_topic_score_gemma":0.0005400023,"teacher_disagreement_score":0.00078672904,"about_ca_system_score_codex":0.00020578793,"about_ca_system_score_gemma":0.000106401174,"threshold_uncertainty_score":0.002631843},"labels":[],"label_agreement":null},{"id":"W2012918540","doi":"10.1111/j.1750-3841.2010.01809.x","title":"Thermal and Rheological Properties of L‐Polylactide/Polyethylene Glycol/Silicate Nanocomposites Films","year":2010,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Polymer Nanocomposites and Properties","field":"Materials Science","cited_by":94,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Polymer Source (Canada)","funders":"","keywords":"Rheology; Nanocomposite; Silicate; Polyethylene glycol; Materials science; Chemical engineering; Thermal; Polyethylene; Polymer; Composite material; Polymer science","score_opus":0.019373422444244462,"score_gpt":0.2322683394519455,"score_spread":0.21289491700770102,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2012918540","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9975333,0.00048876536,0.0011466731,0.00002870967,0.000008190226,0.0000071319,0.00011850473,0.00004298634,0.00062575756],"genre_scores_gemma":[0.99701405,0.00028528404,0.0013613931,0.000016071846,0.0000055790256,0.000015276526,0.00014023068,0.000014716364,0.0011474623],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99993,0.0000071158825,0.000008342668,0.000017628783,0.000024211644,0.000012701411],"domain_scores_gemma":[0.9998671,0.000031720825,0.000041303043,0.0000062751405,0.000032455908,0.000021122847],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00014126593,0.00026079715,0.00015317266,0.00022127944,0.00009044454,0.0001503978,0.00010849961,0.00014893942,0.0007040006],"category_scores_gemma":[0.00021195668,0.00013923294,0.00015730422,0.00016142307,0.00011833845,0.00022285279,0.000085102525,0.00032413227,0.00015129577],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000032639964,0.0000044940743,0.0000960837,0.000013649704,0.0000015372459,0.000016418147,0.000014251485,0.000048743255,0.9993832,0.000007072633,0.000006086713,0.0003758589],"study_design_scores_gemma":[0.000003895204,0.00011403609,0.0036382836,0.000005582464,0.000010563027,0.000044737484,0.000024439001,0.0013041041,0.9945544,0.000008863705,0.00028596612,0.0000051324587],"about_ca_topic_score_codex":0.00048637573,"about_ca_topic_score_gemma":0.0007003045,"teacher_disagreement_score":0.0007040006,"about_ca_system_score_codex":0.00013440503,"about_ca_system_score_gemma":0.00006787179,"threshold_uncertainty_score":0.0023550987},"labels":[],"label_agreement":null},{"id":"W2013312937","doi":"10.1111/j.1750-3841.2008.00915.x","title":"Hypocholesterolemic and Anti‐Obesity Effects of Saponins from <i>Platycodon grandiflorum</i> in Hamsters Fed Atherogenic Diets","year":2008,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Phytochemicals and Antioxidant Activities","field":"Medicine","cited_by":84,"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":"Cholesterol; Saponin; Chemistry; Feces; Cholesterol lowering; Internal medicine; Absorption (acoustics); Glycoside; Endocrinology; Food science; Biology; Biochemistry; Medicine; Stereochemistry","score_opus":0.012727566080379183,"score_gpt":0.23426944935289376,"score_spread":0.2215418832725146,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2013312937","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9993304,0.00022026073,0.000104673585,0.000024526285,0.000007419747,0.000006540627,0.000107422486,0.000012426853,0.00018640715],"genre_scores_gemma":[0.99670607,0.0006585566,0.00064891815,0.00007624254,0.000010284462,0.00002810196,0.00047770643,0.000011352465,0.0013827502],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99993956,0.000008280903,0.0000061497376,0.000016949585,0.000009924156,0.000019068402],"domain_scores_gemma":[0.99988246,0.0000114185505,0.000032990985,0.000011774881,0.000015807193,0.000045511715],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0000926019,0.0003612319,0.00039885932,0.00022867275,0.00017503666,0.00019402639,0.00012164903,0.00026867643,0.00063516916],"category_scores_gemma":[0.00009192391,0.00016551289,0.00024803705,0.00014984098,0.00026770247,0.00023280065,0.00016954489,0.0006370179,0.00012601701],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0019300479,0.00012964076,0.00073222263,0.00005059173,0.000013765819,0.0000385204,0.000022170414,0.00003646367,0.9952803,0.000023694958,0.00002719917,0.0017152944],"study_design_scores_gemma":[0.00024072669,0.009697563,0.049893517,0.000014725583,0.000118261625,0.000191783,0.00014272176,0.00055467105,0.9375165,0.000071261835,0.0015405104,0.000017695253],"about_ca_topic_score_codex":0.001007201,"about_ca_topic_score_gemma":0.0017162552,"teacher_disagreement_score":0.001007201,"about_ca_system_score_codex":0.00021973581,"about_ca_system_score_gemma":0.00022272981,"threshold_uncertainty_score":0.0021249056},"labels":[],"label_agreement":null},{"id":"W2014867088","doi":"10.1111/j.1750-3841.2008.01040.x","title":"Antioxidative Ability, Dioscorin Stability, and the Quality of Yam Chips from Various Yam Species as Affected by Processing Method","year":2009,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Seaweed-derived Bioactive Compounds","field":"Agricultural and Biological Sciences","cited_by":25,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Intertek (Canada)","funders":"","keywords":"DPPH; Chemistry; Food science; Boiling; Cultivar; Horticulture; Antioxidant; Organic chemistry; Biology","score_opus":0.051829580254888756,"score_gpt":0.3174938975574544,"score_spread":0.2656643173025656,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2014867088","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9991642,0.00028489306,0.0002917846,0.0000059419517,0.0000028352106,0.000005485045,0.00010107317,0.00000455534,0.00013919859],"genre_scores_gemma":[0.9974698,0.00027242335,0.0011648978,0.00002085429,0.0000024810554,0.000014616125,0.0004962759,0.000008940556,0.0005496662],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99987316,0.000020171952,0.000022754244,0.000030680185,0.00002492163,0.000028298758],"domain_scores_gemma":[0.99972874,0.000048589332,0.00008206127,0.000022517921,0.00007091395,0.000047159923],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00020231011,0.00044099832,0.00025009518,0.00035315516,0.0001958341,0.00025008112,0.00010989878,0.00020610624,0.0006184519],"category_scores_gemma":[0.00032817008,0.00017084964,0.0002921347,0.00041888453,0.00019672493,0.000271332,0.00017700401,0.00028084966,0.000087904446],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0003097858,0.000014961224,0.0027600748,0.000053272703,0.000020723759,0.000043186956,0.000054518612,0.000035908768,0.99555016,0.000010313527,0.000007518285,0.0011396492],"study_design_scores_gemma":[0.000012827296,0.0009650204,0.12150856,0.000009787739,0.00015260628,0.00024144266,0.00015508725,0.00036768522,0.875975,0.00002696406,0.00056615035,0.000018986788],"about_ca_topic_score_codex":0.0010158771,"about_ca_topic_score_gemma":0.0019238329,"teacher_disagreement_score":0.0010158771,"about_ca_system_score_codex":0.00012989377,"about_ca_system_score_gemma":0.00014496421,"threshold_uncertainty_score":0.0020689368},"labels":[],"label_agreement":null},{"id":"W2015446721","doi":"10.1111/j.1365-2621.2002.tb09601.x","title":"A Comparison of the Effect of Meat Formulation on the Heat Resistance of Free or Encapsulated Cultures of <i>Lactobacillus sakei</i>","year":2002,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Probiotics and Fermented Foods","field":"Agricultural and Biological Sciences","cited_by":20,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Agriculture and Agri-Food Canada","funders":"","keywords":"Lactobacillus sakei; Food science; Glycerol; Chemistry; Lactobacillus; Heat resistance; Biochemistry; Materials science; Fermentation","score_opus":0.03606156103883113,"score_gpt":0.2647214117134249,"score_spread":0.22865985067459377,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2015446721","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9989951,0.00040712877,0.00027191415,0.000011508052,0.000010016081,0.000008270438,0.00006959226,0.000008582893,0.00021786286],"genre_scores_gemma":[0.9981046,0.00028010606,0.00074878824,0.000019778843,0.000004814837,0.000010416566,0.00020370554,0.000011532793,0.0006163795],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.999833,0.000049493894,0.000024026807,0.000031090447,0.000032949232,0.000029445224],"domain_scores_gemma":[0.9996382,0.0001264782,0.00008610016,0.000029698353,0.00006597897,0.000053477794],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0002826621,0.00044274106,0.00027745686,0.00010478312,0.0000897435,0.0002921528,0.00014111609,0.00022226838,0.0009648252],"category_scores_gemma":[0.00038437836,0.00014917151,0.00023439358,0.00010894667,0.00014546061,0.00022356724,0.0001918373,0.00031198698,0.00015791302],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00085257634,0.00006183427,0.0002188211,0.00006446053,0.000012963849,0.000017642724,0.000031483698,0.000054573495,0.9976459,0.000009650402,0.000011141048,0.0010189736],"study_design_scores_gemma":[0.000014660603,0.0020350497,0.0030759994,0.000006767983,0.00004146141,0.000034401706,0.000022147557,0.00020017705,0.994311,0.0000036677416,0.00024994204,0.000004646738],"about_ca_topic_score_codex":0.0005899373,"about_ca_topic_score_gemma":0.00059227966,"teacher_disagreement_score":0.0009648252,"about_ca_system_score_codex":0.00012115321,"about_ca_system_score_gemma":0.000111244255,"threshold_uncertainty_score":0.0032276511},"labels":[],"label_agreement":null},{"id":"W2015773868","doi":"10.1111/j.1365-2621.2004.tb13622.x","title":"Development of an Orange‐flavored Barley β‐Glucan Beverage with Added Whey Protein Isolate","year":2004,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Food composition and properties","field":"Nursing","cited_by":31,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Alberta","funders":"","keywords":"Food science; Sweetness; Chemistry; Ingredient; Flavor; Glucan; Whey protein; Dietary fiber; Orange (colour); Biochemistry","score_opus":0.021070970972836778,"score_gpt":0.24739859039928477,"score_spread":0.226327619426448,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2015773868","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9899794,0.00064320065,0.007821759,0.00011468002,0.00003979726,0.00019698436,0.0001660902,0.00011309551,0.00092512305],"genre_scores_gemma":[0.959653,0.00075662934,0.035344783,0.00009982075,0.000015377582,0.00012678161,0.0008388957,0.00008351009,0.0030812079],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998492,0.000025982246,0.000012002565,0.000039199633,0.00004836065,0.00002519071],"domain_scores_gemma":[0.999894,0.000011828795,0.00002328647,0.0000066676907,0.000026499249,0.000037798683],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000270317,0.00049839786,0.00030179028,0.00016340455,0.00019524884,0.00032272958,0.0002943043,0.00031857094,0.00093131687],"category_scores_gemma":[0.00022628825,0.00018178206,0.00033114632,0.00014059014,0.00016448443,0.00027868117,0.00039594056,0.00048466306,0.0003963046],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000033874807,0.000034887435,0.000048208618,0.00001639404,0.0000022694815,0.000017746632,0.000004744698,0.000010980249,0.99922514,0.0000058247847,0.000008953445,0.00059095875],"study_design_scores_gemma":[0.000013908128,0.00054383633,0.0024097853,0.0000059406575,0.0000222857,0.00010891538,0.00001695916,0.0003418226,0.995481,0.000004497151,0.0010476238,0.0000034729028],"about_ca_topic_score_codex":0.0009923337,"about_ca_topic_score_gemma":0.0015291345,"teacher_disagreement_score":0.0009923337,"about_ca_system_score_codex":0.000257536,"about_ca_system_score_gemma":0.00020639041,"threshold_uncertainty_score":0.0031155944},"labels":[],"label_agreement":null},{"id":"W2016669248","doi":"10.1111/j.1365-2621.2002.tb09528.x","title":"Predictive Equations for Dielectric Properties of NaCl, D‐sorbitol and Sucrose Solutions and Surimi at 2450 MHz","year":2002,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Thermodynamic properties of mixtures","field":"Chemical Engineering","cited_by":28,"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 British Columbia","funders":"","keywords":"Sorbitol; Dielectric; Aqueous solution; Sucrose; Chemistry; Analytical Chemistry (journal); Materials science; Chromatography; Physical chemistry; Food science","score_opus":0.037830940545728026,"score_gpt":0.22083890101832834,"score_spread":0.18300796047260032,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2016669248","genre_codex":"methods","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":null,"domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.3151752,0.0003050391,0.68001837,0.00018542707,0.000028938695,0.0001322062,0.0004682836,0.0010779077,0.0026086266],"genre_scores_gemma":[0.9396215,0.00027830186,0.056790635,0.000040232753,0.000010168342,0.00023386603,0.0003618092,0.00008203945,0.0025814686],"study_design_codex":"simulation_or_modeling","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998729,0.00002959708,0.000007051745,0.000030085654,0.000047965634,0.000012392757],"domain_scores_gemma":[0.9989679,0.0006988326,0.00010708348,0.000035671776,0.00017827404,0.000012313312],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0007128776,0.000559416,0.0002920673,0.00036174987,0.00014343728,0.0003971459,0.0006902954,0.0005344284,0.0011553047],"category_scores_gemma":[0.002736648,0.0002786336,0.00038750755,0.00025919778,0.00023947396,0.00059904665,0.00020969287,0.0006596288,0.00047366033],"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":[0.00015291237,0.0000984995,0.006935621,0.00023009507,0.000040458897,0.00014540131,0.00017824017,0.9047948,0.040168256,0.0039051229,0.00075954007,0.042591102],"study_design_scores_gemma":[0.000008823196,0.00002113944,0.0009405482,0.000008014443,0.000012935794,0.000019662002,0.000009791614,0.9893644,0.008927555,0.00043019713,0.00024919005,0.0000078327985],"about_ca_topic_score_codex":0.0034055018,"about_ca_topic_score_gemma":0.0024156475,"teacher_disagreement_score":0.0034055018,"about_ca_system_score_codex":0.0005316483,"about_ca_system_score_gemma":0.00049353513,"threshold_uncertainty_score":0.0067713857},"labels":[],"label_agreement":null},{"id":"W2016904426","doi":"10.1111/j.1365-2621.2005.tb08312.x","title":"Effect of Drying on the Nutraceutical Quality of Sea Buckthorn ( <i>Hippophae rhamnoides</i> L. ssp. <i>sinensis</i> ) Leaves","year":2005,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Phytochemical and Pharmacological Studies","field":"Medicine","cited_by":63,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Manitoba","funders":"Manitoba Rural Adaptation Council","keywords":"Hippophae rhamnoides; Carotenoid; Nutraceutical; Chemistry; Chlorophyll; Moisture; Dried fruit; Botany; Chlorophyll a; Food science; Horticulture; Biology","score_opus":0.06512736260512546,"score_gpt":0.38893344020447107,"score_spread":0.3238060775993456,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2016904426","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9991849,0.00033498017,0.00011690334,0.000013468799,0.000006324353,0.000006132942,0.000080056605,0.000008032369,0.0002491366],"genre_scores_gemma":[0.99848443,0.00022896241,0.00040149296,0.00005260388,0.0000045646216,0.000005736167,0.00022626773,0.0000120347695,0.00058393594],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99993145,0.0000132009745,0.0000074566515,0.000017493921,0.000017863336,0.000012464615],"domain_scores_gemma":[0.9998154,0.000034285466,0.00005636251,0.000014048897,0.000035401776,0.000044567027],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00015151493,0.00032535582,0.00023589523,0.00016836417,0.0002006019,0.00026497678,0.000088849236,0.00019103455,0.0011373861],"category_scores_gemma":[0.00018607065,0.00016902594,0.00025581953,0.00016396206,0.0002068727,0.00023461494,0.00014977426,0.00047859072,0.00014850294],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00077319046,0.00005645295,0.0013272709,0.00007514791,0.000028333585,0.00003262168,0.00004093229,0.000031227104,0.9965571,0.000009796925,0.00001499219,0.0010530092],"study_design_scores_gemma":[0.000038709768,0.0018728928,0.16346043,0.00002139635,0.00010731703,0.00021837602,0.00020829756,0.00045807465,0.8326745,0.00003997494,0.00087966566,0.000020294863],"about_ca_topic_score_codex":0.0012470458,"about_ca_topic_score_gemma":0.0022968801,"teacher_disagreement_score":0.0012470458,"about_ca_system_score_codex":0.00020922834,"about_ca_system_score_gemma":0.000105878404,"threshold_uncertainty_score":0.003804922},"labels":[],"label_agreement":null},{"id":"W2017242612","doi":"10.1111/j.1365-2621.2000.tb16020.x","title":"Response Surface Methodology for Reduction of Pinking in Cooked Turkey Breast Mince by Various Dairy Protein Combinations","year":2000,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Meat and Animal Product Quality","field":"Agricultural and Biological Sciences","cited_by":17,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Maple Leaf Foods","funders":"","keywords":"Chemistry; Food science; Sodium nitrite; Sodium Caseinate; Sodium; Sodium nitrate; Chicken breast; Whey protein; Milk protein; Organic chemistry","score_opus":0.07731202108465654,"score_gpt":0.3097394687128199,"score_spread":0.23242744762816334,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2017242612","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9760237,0.0010896872,0.02130057,0.000096325144,0.000044766057,0.000119595155,0.00021477381,0.00014661015,0.0009640501],"genre_scores_gemma":[0.9531777,0.0015131132,0.039498992,0.0001202006,0.0000131470315,0.0002717052,0.0008606368,0.00004697607,0.004497484],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99963224,0.00011112823,0.000025392701,0.00006955533,0.00010824702,0.000053479613],"domain_scores_gemma":[0.9998286,0.000048111986,0.00003408766,0.000013471872,0.00005705936,0.000018583472],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00045805456,0.0005960535,0.0003738833,0.0002282421,0.00013012571,0.00017711174,0.00029123813,0.00033191944,0.0013582478],"category_scores_gemma":[0.00026641335,0.00029124174,0.00041925666,0.00023282821,0.00012940075,0.00011217771,0.00016113213,0.00036074285,0.00041854882],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00007989941,0.000035132965,0.00005561454,0.00002499651,0.0000051160564,0.000004748594,0.000008107946,0.000036071713,0.9988543,0.000005815958,0.000010477203,0.000879738],"study_design_scores_gemma":[0.00001188827,0.0008898971,0.00166284,0.0000036433842,0.000014257614,0.000036051457,0.000028686094,0.0006774226,0.9963207,0.0000055417395,0.00034584568,0.000003247169],"about_ca_topic_score_codex":0.0005375371,"about_ca_topic_score_gemma":0.0010917698,"teacher_disagreement_score":0.0013582478,"about_ca_system_score_codex":0.00020145735,"about_ca_system_score_gemma":0.00014460196,"threshold_uncertainty_score":0.0045437813},"labels":[],"label_agreement":null},{"id":"W2017291903","doi":"10.1111/j.1750-3841.2009.01308.x","title":"Immunomodulatory Properties of Fermented Soy and Dairy Milks Prepared with Lactic Acid Bacteria","year":2009,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Probiotics and Fermented Foods","field":"Agricultural and Biological Sciences","cited_by":73,"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 Space Agency; Ontario Tech University","funders":"","keywords":"Food science; Streptococcus thermophilus; Fermentation; Lactobacillus helveticus; Lactic acid; Bifidobacterium; Bifidobacterium longum; Lactobacillus; Chemistry; Bacteria; Biology","score_opus":0.017139419269744074,"score_gpt":0.20036810892122298,"score_spread":0.1832286896514789,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2017291903","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9976603,0.0019099839,0.00025980917,0.0000150028045,0.000006547168,0.000008606361,0.000038527174,0.00000309933,0.0000982904],"genre_scores_gemma":[0.99813795,0.00076929043,0.00076760456,0.000021516116,0.000008020939,0.000009185263,0.00012540388,0.0000023754096,0.00015867705],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99987364,0.000042434236,0.000011211851,0.00001269895,0.000037127753,0.000022932109],"domain_scores_gemma":[0.9999244,0.000016262435,0.000027632223,0.0000052704486,0.000011880029,0.0000144588685],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00025163527,0.00031737745,0.00017896225,0.00017514701,0.00008102982,0.0001938925,0.00009898438,0.00018268859,0.0005434518],"category_scores_gemma":[0.0002388248,0.00010507187,0.00022248742,0.00011422712,0.00015191101,0.00018045094,0.00016464983,0.00024461639,0.00007051987],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00051085313,0.00004197453,0.00070659776,0.000050404084,0.000009660764,0.000021696354,0.0000116280935,0.00007208355,0.9961069,0.000011753847,0.000007984498,0.002448431],"study_design_scores_gemma":[0.000038838934,0.0030633793,0.010537837,0.000016733326,0.000058316044,0.00018225772,0.00006220102,0.00040579023,0.98480785,0.000019835301,0.0008018954,0.0000050455646],"about_ca_topic_score_codex":0.00017308902,"about_ca_topic_score_gemma":0.00028442708,"teacher_disagreement_score":0.0005434518,"about_ca_system_score_codex":0.00012885455,"about_ca_system_score_gemma":0.000080671074,"threshold_uncertainty_score":0.0018180013},"labels":[],"label_agreement":null},{"id":"W2017445240","doi":"10.1111/j.1365-2621.2003.tb05688.x","title":"Extraction of Poppy Seed Oil Using Supercritical CO <sub>2</sub>","year":2003,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Phase Equilibria and Thermodynamics","field":"Engineering","cited_by":53,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Alberta","funders":"","keywords":"Chemistry; Petroleum ether; Solubility; Extraction (chemistry); Poppy; Linoleic acid; Supercritical fluid; Yield (engineering); Oleic acid; Supercritical carbon dioxide; Chromatography; Food science; Fatty acid; Botany; Organic chemistry; Materials science; Biochemistry; Biology","score_opus":0.020091787361344208,"score_gpt":0.26903972093298373,"score_spread":0.24894793357163952,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2017445240","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9755868,0.0013607233,0.018648643,0.00014579181,0.000033541164,0.00011144077,0.0004981519,0.00016123036,0.0034538435],"genre_scores_gemma":[0.97865385,0.0013354833,0.013510638,0.000077106786,0.000016744243,0.00005805679,0.0008005582,0.00006364152,0.0054838266],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998839,0.000013498211,0.000007901027,0.0000134258535,0.000053411106,0.000027953796],"domain_scores_gemma":[0.99988234,0.000029282293,0.000021418888,0.000009411023,0.000043748067,0.000013797221],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00016261976,0.00060235726,0.00028375917,0.0004435181,0.00024907905,0.00022196936,0.0001309977,0.00023458965,0.0009131831],"category_scores_gemma":[0.00031697348,0.00014042413,0.00023360422,0.00041183436,0.000244549,0.00028755178,0.00024994308,0.00020782146,0.0005623011],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00006402616,0.000006311271,0.00021570636,0.00004974298,0.000006116265,0.00008540041,0.000008649748,0.00011226785,0.9975689,0.00003578058,0.000033149594,0.0018141038],"study_design_scores_gemma":[0.0000037782681,0.000030348196,0.0008600517,0.0000029103176,0.00000669952,0.000081095546,0.0000054942766,0.0003997015,0.997797,0.000027600689,0.000783257,0.0000019999975],"about_ca_topic_score_codex":0.0028905664,"about_ca_topic_score_gemma":0.004553781,"teacher_disagreement_score":0.0028905664,"about_ca_system_score_codex":0.0003060881,"about_ca_system_score_gemma":0.00052660005,"threshold_uncertainty_score":0.005747497},"labels":[],"label_agreement":null},{"id":"W2018354054","doi":"10.1111/j.1365-2621.2005.tb09071.x","title":"Antioxidant Potential of Pea Beans ( <i>Phaseolus vulgaris</i> L.)","year":2005,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Phytochemicals and Antioxidant Activities","field":"Medicine","cited_by":94,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Memorial University of Newfoundland","funders":"","keywords":"Phaseolus; Chemistry; Trolox equivalent antioxidant capacity; Trolox; Food science; DPPH; Antioxidant; Catechin; Phenols; Proanthocyanidin; Hydroxyl radical; Botany; Polyphenol; Biochemistry; Biology","score_opus":0.012010552173655063,"score_gpt":0.26711002468574807,"score_spread":0.25509947251209303,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2018354054","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99673456,0.0016718981,0.0005683344,0.000032694083,0.000009352703,0.000010945058,0.00024793617,0.000037636797,0.00068656646],"genre_scores_gemma":[0.9968528,0.0004773202,0.00077133096,0.00007042273,0.0000064507794,0.0000077474415,0.00091367966,0.00001563305,0.0008846165],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99992955,0.000012168361,0.000006294251,0.000016744281,0.000017285049,0.000017939305],"domain_scores_gemma":[0.999866,0.00001794299,0.000031326184,0.000007705595,0.00003706033,0.00003994449],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00014721417,0.00042184786,0.00026366106,0.0004888566,0.00020583287,0.0003490098,0.00010011612,0.00021043695,0.00054358394],"category_scores_gemma":[0.0001654867,0.000117785254,0.00024951214,0.00026775966,0.00013120234,0.00018897376,0.00015619682,0.000224377,0.0002036321],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00015503749,0.000015895137,0.0005750837,0.00005893568,0.0000118093685,0.00003636071,0.000015052616,0.000015430194,0.99837,0.000008083762,0.000010186178,0.0007281858],"study_design_scores_gemma":[0.00004785607,0.0020935321,0.132205,0.00003233376,0.00018743736,0.0008304314,0.00019100633,0.0005150663,0.86120325,0.000076075885,0.0025934898,0.000024502187],"about_ca_topic_score_codex":0.0019371593,"about_ca_topic_score_gemma":0.0019375529,"teacher_disagreement_score":0.0019371593,"about_ca_system_score_codex":0.00019845423,"about_ca_system_score_gemma":0.00014273587,"threshold_uncertainty_score":0.0038517714},"labels":[],"label_agreement":null},{"id":"W2018570505","doi":"10.1111/j.1365-2621.2001.tb04635.x","title":"Effects of Carcass Weight Class and Postmortem Aging on Carcass Characteristics and Sensory Attributes in Grain‐Fed Veal","year":2001,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Meat and Animal Product Quality","field":"Agricultural and Biological Sciences","cited_by":18,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Guelph","funders":"","keywords":"Tenderness; Longissimus; Flavor; Longissimus muscle; Carcass weight; Animal science; Biology; Longissimus dorsi; Food science; Body weight; Endocrinology","score_opus":0.03522185709909822,"score_gpt":0.2559518604649242,"score_spread":0.22073000336582596,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2018570505","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9998553,0.000032623346,0.000037671227,0.000002170196,8.4594313e-7,0.000002149981,0.00003373354,0.0000011095423,0.00003446268],"genre_scores_gemma":[0.9992555,0.00003654958,0.00012640194,0.0000134540105,0.0000014042777,0.0000062089234,0.0001521706,0.0000031943218,0.00040496848],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.99972624,0.000060414335,0.000019421906,0.00006456108,0.000054886415,0.00007438989],"domain_scores_gemma":[0.9990746,0.00023938042,0.00021823996,0.00006255793,0.00013648723,0.000268794],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0004751223,0.00033875945,0.00031425487,0.00038805188,0.00021947657,0.00042522902,0.00016160095,0.00025861769,0.00087471015],"category_scores_gemma":[0.0009810317,0.00020395174,0.00023594609,0.0001583906,0.00033821035,0.00029917134,0.00022658469,0.00038701872,0.00016188041],"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":[0.018166363,0.0023769287,0.43206567,0.000113181806,0.00029472448,0.00087997003,0.00079791126,0.00032644908,0.52886677,0.000051794348,0.00015192298,0.015908245],"study_design_scores_gemma":[0.000015397462,0.0037923348,0.98618084,0.0000033406695,0.000035703095,0.00015927089,0.00024108935,0.00018739923,0.009245739,0.000011119414,0.00012003803,0.000007800672],"about_ca_topic_score_codex":0.0029429162,"about_ca_topic_score_gemma":0.0076441485,"teacher_disagreement_score":0.0029429162,"about_ca_system_score_codex":0.00032406987,"about_ca_system_score_gemma":0.00010119553,"threshold_uncertainty_score":0.005851567},"labels":[],"label_agreement":null},{"id":"W2019446960","doi":"10.1111/j.1365-2621.2006.tb15627.x","title":"Characterization of Apple Juice Foams for Foam‐mat Drying Prepared with Egg White Protein and Methylcellulose","year":2006,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Pickering emulsions and particle stabilization","field":"Materials Science","cited_by":98,"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":"Fonds Québécois de la Recherche sur la Nature et les Technologies; Consejo Nacional de Investigaciones Científicas y Técnicas","keywords":"Rheology; Egg white; Consistency index; Foaming agent; Apparent viscosity; Materials science; Viscosity; Gelatin; Chemistry; Chromatography; Composite material; Chemical engineering; Food science; Biochemistry","score_opus":0.01383218796995551,"score_gpt":0.24269968614542126,"score_spread":0.22886749817546576,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2019446960","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9962459,0.00105343,0.0021843633,0.000017140184,0.0000069131725,0.00002809413,0.00014719625,0.000035521287,0.00028150465],"genre_scores_gemma":[0.99395365,0.0004898968,0.004301238,0.000029067056,0.000006447403,0.000038871287,0.0005322368,0.000039999613,0.00060856814],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99981874,0.000035595203,0.000016271295,0.00002808132,0.000073738665,0.000027513346],"domain_scores_gemma":[0.99966025,0.00009916498,0.0000674943,0.000018485274,0.00011193696,0.000042773343],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00040006914,0.0004001254,0.00034808935,0.00039205674,0.00016865195,0.0002518525,0.00012568974,0.00032349047,0.0006072104],"category_scores_gemma":[0.000722183,0.00012452435,0.00029525647,0.0002447188,0.00015023942,0.00026370806,0.00012282663,0.00023260497,0.00016507803],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00006108018,0.0000074905797,0.0002363496,0.000047711907,0.0000052229725,0.000028284494,0.00003119492,0.00003434882,0.9983966,0.0000057619013,0.000004787976,0.001141256],"study_design_scores_gemma":[0.000008114949,0.0003049422,0.009500186,0.00001582823,0.000032466018,0.000116979325,0.000028835231,0.0006802471,0.9887411,0.000010165835,0.0005546355,0.0000065660483],"about_ca_topic_score_codex":0.000602821,"about_ca_topic_score_gemma":0.00044569594,"teacher_disagreement_score":0.0006072104,"about_ca_system_score_codex":0.00012059281,"about_ca_system_score_gemma":0.000111902504,"threshold_uncertainty_score":0.002115786},"labels":[],"label_agreement":null},{"id":"W2019733153","doi":"10.1111/j.1750-3841.2009.01234.x","title":"Effects of Ozone Treatment on  <i>Botrytis cinerea</i>  and  <i>Sclerotinia sclerotiorum</i>  in Relation to Horticultural Product Quality","year":2009,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Plant responses to elevated CO2","field":"Agricultural and Biological Sciences","cited_by":62,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Agriculture and Agri-Food Canada; Mount Saint Vincent University","funders":"","keywords":"Botrytis cinerea; Sclerotinia sclerotiorum; Mycelium; Spore; Ozone; Horticulture; Inoculation; Botany; Biology; Chemistry; Food science","score_opus":0.022475802466648973,"score_gpt":0.2531765435278948,"score_spread":0.23070074106124583,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2019733153","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99773645,0.0013479457,0.00024006321,0.000027064169,0.000014254227,0.000014310399,0.00015941681,0.000013186551,0.00044725565],"genre_scores_gemma":[0.9970168,0.00080305146,0.00058710744,0.000050920586,0.000005263459,0.000013993375,0.00045912716,0.0000104529245,0.0010533159],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998573,0.000025666162,0.000015376914,0.000031076328,0.00003268981,0.000037870534],"domain_scores_gemma":[0.9997243,0.00005134765,0.00008568694,0.000014809618,0.00006761852,0.000056271983],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00014532461,0.00036414978,0.00034002212,0.0001838617,0.00017190282,0.0003980402,0.0001576111,0.00031156282,0.0007126909],"category_scores_gemma":[0.00017931977,0.00019180714,0.00040773052,0.00019308057,0.00014747225,0.0001641313,0.00014056252,0.00041949033,0.00009270765],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00047088534,0.000042543943,0.0009721643,0.00006604075,0.000021262857,0.000041859843,0.000037023958,0.00003699724,0.997338,0.0000071772442,0.00001916147,0.00094682095],"study_design_scores_gemma":[0.000027971917,0.003612238,0.096959874,0.000015260806,0.0001304371,0.00016016274,0.00021331898,0.00041962377,0.89729977,0.000025433672,0.0011169002,0.000019000607],"about_ca_topic_score_codex":0.0027325205,"about_ca_topic_score_gemma":0.0033281236,"teacher_disagreement_score":0.0027325205,"about_ca_system_score_codex":0.00022828889,"about_ca_system_score_gemma":0.00014926115,"threshold_uncertainty_score":0.005433202},"labels":[],"label_agreement":null},{"id":"W2019966237","doi":"10.1111/j.1750-3841.2006.00222.x","title":"Survival in Food Systems of <i>Lactobacillus rhamnosus</i> R011 Microentrapped in Whey Protein Gel Particles","year":2007,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Probiotics and Fermented Foods","field":"Agricultural and Biological Sciences","cited_by":103,"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 Laval; Agriculture and Agri-Food Canada","funders":"","keywords":"Lactobacillus rhamnosus; Whey protein isolate; Food science; Chemistry; Freeze-drying; Whey protein; Probiotic; Lactobacillus; Bacteria; Chromatography; Fermentation; Biology","score_opus":0.025595308903376985,"score_gpt":0.22706795652453243,"score_spread":0.20147264762115544,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2019966237","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99884075,0.00044380064,0.00042802663,0.00001596265,0.0000052079135,0.000008788695,0.00006471968,0.000007584453,0.00018519745],"genre_scores_gemma":[0.9970963,0.00035977093,0.001276588,0.000018885457,0.0000039722627,0.000017379922,0.0004210527,0.000014245978,0.00079190306],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.99980515,0.0000438415,0.000018190653,0.000042759882,0.0000470645,0.000042914264],"domain_scores_gemma":[0.9998683,0.000023593633,0.000037294238,0.000013294766,0.00003892456,0.000018508474],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0002331005,0.00039400937,0.0003492431,0.000093987306,0.00019270317,0.00044469946,0.00022517488,0.0002310383,0.0004604744],"category_scores_gemma":[0.00026824028,0.00014175277,0.00021796838,0.00011237803,0.00016506355,0.00033171792,0.00038132083,0.0002546347,0.00022310345],"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":[0.00026948174,0.000021137155,0.000555723,0.000045381643,0.00000896459,0.000047761587,0.000051042298,0.00009084845,0.99790657,0.00001625595,0.000012460816,0.00097450224],"study_design_scores_gemma":[0.000009859586,0.0010799976,0.009105588,0.00001235032,0.000030055258,0.00019918592,0.00017447889,0.0005674574,0.98819214,0.000014637513,0.0006045108,0.000009710143],"about_ca_topic_score_codex":0.0015988438,"about_ca_topic_score_gemma":0.0012717848,"teacher_disagreement_score":0.0015988438,"about_ca_system_score_codex":0.00023617453,"about_ca_system_score_gemma":0.00016300555,"threshold_uncertainty_score":0.0031790733},"labels":[],"label_agreement":null},{"id":"W2022253388","doi":"10.1111/j.1750-3841.2011.02442.x","title":"Ultrastructural Analysis of Buckwheat Starch Components Using Atomic Force Microscopy","year":2011,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Food composition and properties","field":"Nursing","cited_by":20,"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":"Japan Society for the Promotion of Science; Natural Sciences and Engineering Research Council of Canada","keywords":"Starch; Biopolymer; Nanocrystal; Chemical engineering; Lamellar structure; Materials science; Potato starch; Transmission electron microscopy; Polysaccharide; Nanoscopic scale; Nanoparticle; Chemistry; Nanotechnology; Composite material; Food science; Organic chemistry; Polymer","score_opus":0.06918824567943821,"score_gpt":0.3101222538560043,"score_spread":0.24093400817656607,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2022253388","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9624172,0.0029903443,0.025616491,0.0002381053,0.00007448587,0.000076371536,0.0012093313,0.00044800725,0.0069297496],"genre_scores_gemma":[0.9589965,0.001073193,0.033294525,0.00009464334,0.000015898866,0.00006168241,0.0012294272,0.0000750185,0.0051590772],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999473,0.0000022139016,0.000004501863,0.0000151334125,0.000016446194,0.0000143517145],"domain_scores_gemma":[0.99988604,0.000022669028,0.000019436982,0.00001569028,0.00004406974,0.0000120043005],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0000802748,0.0002433639,0.00011406776,0.00032850908,0.00033213562,0.00023451853,0.00021789795,0.00035649978,0.001754404],"category_scores_gemma":[0.00008865577,0.00012850313,0.00015199708,0.0001701561,0.00018405779,0.00026044084,0.00015643665,0.00024034134,0.00048695534],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00002633801,0.0000061589494,0.0005562519,0.00005165833,0.0000036562083,0.000110646644,0.000027328311,0.00007301198,0.9964683,0.00008460037,0.000052416966,0.002539556],"study_design_scores_gemma":[0.000010102804,0.0001244594,0.07733987,0.000029086457,0.000025257477,0.0012363667,0.00020335864,0.0039078146,0.9045708,0.00025667695,0.012282068,0.000014082028],"about_ca_topic_score_codex":0.0035136368,"about_ca_topic_score_gemma":0.006318483,"teacher_disagreement_score":0.0035136368,"about_ca_system_score_codex":0.00034072253,"about_ca_system_score_gemma":0.00015848322,"threshold_uncertainty_score":0.0069863796},"labels":[],"label_agreement":null},{"id":"W2023342560","doi":"10.1111/j.1750-3841.2007.00341.x","title":"Effect of Hexanal Vapor on the Growth of Postharvest Pathogens and Fruit Decay","year":2007,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Postharvest Quality and Shelf Life Management","field":"Agricultural and Biological Sciences","cited_by":57,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Agriculture and Agri-Food Canada","funders":"","keywords":"Postharvest; Monilinia fructicola; Botrytis cinerea; Hexanal; Spore; Mycelium; Alternaria alternata; Sclerotinia sclerotiorum; Horticulture; Inoculation; Biology; Chemistry; Botany; Food science","score_opus":0.02512491831555732,"score_gpt":0.25839604838593694,"score_spread":0.2332711300703796,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2023342560","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9980964,0.00095210265,0.00032675138,0.000018465951,0.000009654539,0.000013633662,0.000112629175,0.000017968,0.00045234986],"genre_scores_gemma":[0.99769837,0.00049356214,0.0005666021,0.000026893073,0.000005126547,0.000013799381,0.00017361858,0.0000069759076,0.0010149494],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99988186,0.000025189709,0.000007679862,0.000025787704,0.000033917928,0.000025564046],"domain_scores_gemma":[0.9997955,0.00006390822,0.00004300041,0.0000148711915,0.000047659436,0.000035080724],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00006843292,0.00024185044,0.00020502078,0.00010179287,0.00010511767,0.0002017632,0.00015002798,0.00024811178,0.0012599906],"category_scores_gemma":[0.00022522773,0.00010575561,0.00015430246,0.000098013006,0.00012418473,0.00018712481,0.00018210406,0.00026299976,0.00012265937],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00045019592,0.000030306364,0.00073854835,0.000051869316,0.000006397805,0.0000412679,0.000026158777,0.000053857995,0.9963438,0.000009483392,0.000013912166,0.0022341346],"study_design_scores_gemma":[0.000009655114,0.0021271338,0.019885514,0.000007062054,0.000016596183,0.00014291104,0.000082809216,0.00034724848,0.9765728,0.000012618898,0.0007881963,0.000007404541],"about_ca_topic_score_codex":0.0011878681,"about_ca_topic_score_gemma":0.0024603233,"teacher_disagreement_score":0.0012599906,"about_ca_system_score_codex":0.0001980078,"about_ca_system_score_gemma":0.00015931002,"threshold_uncertainty_score":0.0042150617},"labels":[],"label_agreement":null},{"id":"W2024040548","doi":"10.1111/j.1365-2621.2004.tb17890.x","title":"Folate and Genetics","year":2004,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Folate and B Vitamins Research","field":"Medicine","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":"McGill University; McGill Genome Centre","funders":"","keywords":"Methylenetetrahydrofolate reductase; Homocysteine; Hyperhomocysteinemia; Methionine synthase; Homocystinuria; Methionine; Cystathionine beta synthase; Neural tube; Biology; Cobalamin; Genetics; Methyltransferase; Transsulfuration; Internal medicine; Endocrinology; Medicine; Methylation; Allele; Vitamin B12; Amino acid; Gene","score_opus":0.03850759347403807,"score_gpt":0.3415965946304163,"score_spread":0.3030890011563782,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2024040548","genre_codex":"review","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":null,"domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.012305644,0.44342119,0.0073481044,0.23075601,0.00887673,0.00004151833,0.000626321,0.0003629825,0.29626152],"genre_scores_gemma":[0.35535786,0.25492743,0.010499129,0.06801665,0.0085498905,0.00014166182,0.00075873995,0.00020576113,0.3015429],"study_design_codex":"design_other","study_design_gemma":"observational","domain_scores_codex":[0.99925774,0.00034120155,0.00003589705,0.0001315712,0.00014853949,0.00008508666],"domain_scores_gemma":[0.99943477,0.00021279932,0.000054467295,0.000073174044,0.00012599095,0.00009881771],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00087662385,0.000486995,0.00046729617,0.0007994708,0.000856599,0.0022297928,0.00052942196,0.0022022158,0.015424877],"category_scores_gemma":[0.0018966809,0.000119745324,0.0002473444,0.00057699793,0.0029691474,0.0014662301,0.001174562,0.0019233944,0.0041059535],"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":[0.00015817331,0.000095434756,0.007069562,0.00065333856,0.00010303706,0.0018494736,0.0017078574,0.00029312383,0.0043743835,0.4040038,0.17317815,0.40651363],"study_design_scores_gemma":[0.000020443178,0.00005049482,0.0035252664,0.00040993685,0.000027095264,0.003669851,0.0004050808,0.00006191093,0.0005722547,0.104042515,0.88719875,0.000016421607],"about_ca_topic_score_codex":0.0039409366,"about_ca_topic_score_gemma":0.0032060822,"teacher_disagreement_score":0.015424877,"about_ca_system_score_codex":0.0015905292,"about_ca_system_score_gemma":0.0011594291,"threshold_uncertainty_score":0.05160135},"labels":[],"label_agreement":null},{"id":"W2024371585","doi":"10.1111/j.1750-3841.2012.02834.x","title":"Thermal Tolerance and Survival of <i>Cronobacter sakazakii</i> in Powdered Infant Formula Supplemented with Vanillin, Ethyl Vanillin, and Vanillic Acid","year":2012,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Enterobacteriaceae and Cronobacter Research","field":"Biochemistry, Genetics and Molecular Biology","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":"Health Canada","funders":"","keywords":"Vanillin; Vanillic acid; Food science; Chemistry; Infant formula; Cronobacter sakazakii","score_opus":0.012064748973006694,"score_gpt":0.2653952500713698,"score_spread":0.25333050109836314,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2024371585","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99901724,0.00030429143,0.0002599981,0.000019989204,0.0000068937034,0.0000104724595,0.000102619495,0.0000079617475,0.00027045122],"genre_scores_gemma":[0.9976083,0.00021147741,0.00089076377,0.000022930153,0.000005178393,0.000018403349,0.00048853486,0.000009643984,0.00074473175],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99978775,0.000045943034,0.00002598548,0.000049473485,0.00004300434,0.00004779753],"domain_scores_gemma":[0.99979407,0.00003563101,0.00006260298,0.000023329952,0.000049190814,0.000035166726],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0001895592,0.00044588078,0.00036459236,0.00012879829,0.000117331474,0.0003007296,0.00026106858,0.00033669497,0.0006403411],"category_scores_gemma":[0.00035373945,0.00016308513,0.00028975558,0.00012188275,0.00016040106,0.00025020895,0.00028139027,0.00039518962,0.0002203564],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00032679128,0.00002053222,0.00054637465,0.000020964233,0.0000053024746,0.000020728532,0.000021881293,0.000020913874,0.9982516,0.000008013205,0.000007587907,0.00074920105],"study_design_scores_gemma":[0.000019186651,0.0029398582,0.033788193,0.0000162142,0.000045629804,0.00020501274,0.00018215353,0.0004597177,0.9616356,0.000022237598,0.00067167584,0.000014536922],"about_ca_topic_score_codex":0.0017827393,"about_ca_topic_score_gemma":0.0012547546,"teacher_disagreement_score":0.0017827393,"about_ca_system_score_codex":0.00020834942,"about_ca_system_score_gemma":0.00015680822,"threshold_uncertainty_score":0.0035446882},"labels":[],"label_agreement":null},{"id":"W2025194889","doi":"10.1111/j.1365-2621.2006.tb08919.x","title":"Characterization of the Fermented Milk “Laban” with Sensory Analysis and Instrumental Measurements","year":2006,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Sensory Analysis and Statistical Methods","field":"Agricultural and Biological Sciences","cited_by":21,"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":"Agence Universitaire de la Francophonie","keywords":"Food science; Odor; Titratable acid; Taste; Sensory analysis; Sensory system; Principal component analysis; Sweetness; Chemistry; Quantitative Descriptive Analysis; Fermentation; Mathematics; Psychology; Flavor; Statistics","score_opus":0.03707676147797213,"score_gpt":0.24871087956799953,"score_spread":0.2116341180900274,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2025194889","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9977946,0.00019496668,0.0014264204,0.000017931128,0.0000046755135,0.000022729693,0.00028304762,0.000016216196,0.00023945935],"genre_scores_gemma":[0.9956729,0.00014278138,0.0032981413,0.000025630416,0.0000051688794,0.000027342117,0.0004220169,0.000009580145,0.00039634763],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.9997814,0.000046837355,0.000013351829,0.000028458675,0.0001067939,0.000023130451],"domain_scores_gemma":[0.99973947,0.000042691554,0.00004811233,0.000012956534,0.00013421207,0.000022547021],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00040325086,0.00040967893,0.00028534868,0.00064591266,0.00018092405,0.0003259864,0.00022686528,0.00017553741,0.0010098298],"category_scores_gemma":[0.00068737345,0.00009830364,0.00021550513,0.00057340343,0.00018370591,0.00025450194,0.0002551409,0.00021097215,0.00014453758],"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":[0.0005495872,0.00011213134,0.0074534225,0.00012131239,0.00003481444,0.00008623315,0.00009125476,0.00017573989,0.9840157,0.00002819448,0.000038510352,0.0072930194],"study_design_scores_gemma":[0.000034488443,0.0019701945,0.17603089,0.000028857534,0.00013963264,0.00045752447,0.00051164057,0.004211248,0.81474596,0.000084670726,0.0017545128,0.000030389245],"about_ca_topic_score_codex":0.0009236588,"about_ca_topic_score_gemma":0.0011477076,"teacher_disagreement_score":0.0010098298,"about_ca_system_score_codex":0.00019000708,"about_ca_system_score_gemma":0.00012700645,"threshold_uncertainty_score":0.0033782125},"labels":[],"label_agreement":null},{"id":"W2026227963","doi":"10.1111/j.1750-3841.2008.00847.x","title":"Detection Thresholds for 2‐Isopropyl‐3‐Methoxypyrazine in Concord and Niagara Grape Juice","year":2008,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Fermentation and Sensory Analysis","field":"Agricultural and Biological Sciences","cited_by":20,"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; Brock University","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Ripeness; Flavor; Food science; Detection threshold; Flavour; Chemistry; Horticulture; Biology; Computer science; Ripening","score_opus":0.048264503145883875,"score_gpt":0.26796377334856514,"score_spread":0.21969927020268126,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2026227963","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9993073,0.000121764955,0.00027670118,0.000006193213,0.0000017641264,0.0000073053193,0.00006337085,0.00000603834,0.00020959813],"genre_scores_gemma":[0.9979182,0.00007632587,0.001106255,0.000025664656,0.0000016705559,0.000011978231,0.000158883,0.000004809799,0.0006963243],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9996315,0.000066373344,0.000025979289,0.00013347874,0.00010461869,0.000038025908],"domain_scores_gemma":[0.99948907,0.0001286824,0.00017776605,0.000034481574,0.000108191685,0.000061744315],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00027769423,0.0002724633,0.00021573827,0.00035274902,0.00021780572,0.0004410273,0.0001673911,0.0004089142,0.0005139805],"category_scores_gemma":[0.0006363413,0.00019190188,0.00020525217,0.00017435888,0.0002398382,0.00019601324,0.00023931099,0.00028283542,0.00012209517],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0009954687,0.00010482691,0.053910602,0.00006640329,0.000033712615,0.00010917128,0.0004643013,0.00012693653,0.9390561,0.000025161024,0.00005427903,0.005053045],"study_design_scores_gemma":[0.000007352387,0.0015435189,0.81358963,0.000011798969,0.00006479589,0.00035787784,0.00041675684,0.0011447341,0.18232295,0.000039067734,0.0004837718,0.000017709852],"about_ca_topic_score_codex":0.005180993,"about_ca_topic_score_gemma":0.010063332,"teacher_disagreement_score":0.005180993,"about_ca_system_score_codex":0.0003090397,"about_ca_system_score_gemma":0.00010524957,"threshold_uncertainty_score":0.01030165},"labels":[],"label_agreement":null},{"id":"W2026657769","doi":"10.1111/j.1365-2621.2000.tb13598.x","title":"Mathematical Model for Prediction of Glass Transition Temperature of Fruit Powders","year":2000,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Microencapsulation and Drying Processes","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":false,"ca_institutions":"Université Laval","funders":"","keywords":"Differential scanning calorimetry; Gravimetric analysis; Glass transition; Thermodynamics; Water content; Water activity; Sorption; Moisture; Chemistry; Function (biology); Equilibrium moisture content; Materials science; Physical chemistry; Organic chemistry; Physics; Polymer","score_opus":0.029531663579167058,"score_gpt":0.23916734139765958,"score_spread":0.20963567781849252,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2026657769","genre_codex":"methods","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":null,"domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.04624768,0.00097337173,0.94240683,0.00041734477,0.000095751944,0.00014411157,0.0004136275,0.00062614377,0.008675138],"genre_scores_gemma":[0.87332094,0.0013893803,0.099691436,0.00020495764,0.00008667105,0.0014506042,0.0006162546,0.00019957747,0.023040134],"study_design_codex":"simulation_or_modeling","study_design_gemma":"simulation_or_modeling","domain_scores_codex":[0.99975294,0.000049664774,0.000014087408,0.000063105595,0.00008567566,0.000034585046],"domain_scores_gemma":[0.9994234,0.00037728052,0.000060145372,0.000018652416,0.0001091089,0.000011462678],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0007686232,0.000904451,0.00085336604,0.0006300522,0.0003679475,0.0007094888,0.0011843115,0.0015392291,0.0027792647],"category_scores_gemma":[0.0021098645,0.00047329118,0.00094622874,0.00037667254,0.00041818552,0.0008655215,0.00052320334,0.0010639871,0.0010828179],"study_design_candidate":"simulation_or_modeling","study_design_consensus":"simulation_or_modeling","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000019955662,0.000024651355,0.00040773992,0.000073780946,0.000015759377,0.00006017715,0.000040779683,0.98576295,0.003421089,0.005111364,0.00038099635,0.004680806],"study_design_scores_gemma":[0.0000033074516,0.000007795142,0.000075429954,0.000004375911,0.000004112058,0.000009255441,0.0000023369637,0.9986274,0.00029837337,0.0006698733,0.00029463466,0.0000031696923],"about_ca_topic_score_codex":0.0075903437,"about_ca_topic_score_gemma":0.0042122607,"teacher_disagreement_score":0.0075903437,"about_ca_system_score_codex":0.0011428848,"about_ca_system_score_gemma":0.0009544575,"threshold_uncertainty_score":0.015092373},"labels":[],"label_agreement":null},{"id":"W2027069672","doi":"10.1111/j.1750-3841.2008.00780.x","title":"Characterization of Amino Cross‐Linked Soy Protein Hydrogels","year":2008,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":58,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Université du Québec à Montréal; Ministère de l'Agriculture, des Pêcheries et de l'Alimentation","funders":"Natural Sciences and Engineering Research Council of Canada; Canada Research Chairs","keywords":"Glutaraldehyde; Self-healing hydrogels; Swelling; Soy protein; Chemistry; Cross-link; Chemical engineering; Microstructure; Maillard reaction; Polymer chemistry; Food science; Chromatography; Organic chemistry; Crystallography; Polymer","score_opus":0.042988032936290825,"score_gpt":0.2482334904525123,"score_spread":0.20524545751622147,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2027069672","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.98843175,0.0011368128,0.0090241255,0.000038210197,0.000016785452,0.000055431392,0.0003127607,0.00004629854,0.0009377812],"genre_scores_gemma":[0.99005705,0.00084820366,0.0068713017,0.000043605625,0.000009029545,0.00005996929,0.00045188415,0.000034942736,0.0016239873],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99992335,0.000010936413,0.0000076631495,0.0000158273,0.000027021042,0.000015249995],"domain_scores_gemma":[0.99979633,0.000063675514,0.000057785837,0.000013245948,0.000034778488,0.000034153396],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00019422667,0.0002760863,0.00015379627,0.00024183709,0.00008505109,0.00015714785,0.00010936959,0.00016560066,0.0006195162],"category_scores_gemma":[0.0002854431,0.00009419438,0.00016159663,0.00016393828,0.00012337975,0.00021036292,0.000107867345,0.00023462431,0.00015954503],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000012204987,0.0000039203937,0.00004627565,0.000012750671,9.0761404e-7,0.000016586642,0.000008552284,0.000025690606,0.9995895,0.000009327487,0.0000015863315,0.00027273165],"study_design_scores_gemma":[0.0000022735555,0.00008795936,0.0016607322,0.0000027184078,0.0000060219763,0.00006488197,0.000012948061,0.0003689731,0.997375,0.000015137369,0.00040096405,0.0000023902833],"about_ca_topic_score_codex":0.0002734465,"about_ca_topic_score_gemma":0.00031570197,"teacher_disagreement_score":0.0006195162,"about_ca_system_score_codex":0.000082408784,"about_ca_system_score_gemma":0.00009897721,"threshold_uncertainty_score":0.002072513},"labels":[],"label_agreement":null},{"id":"W2028154840","doi":"10.1111/j.1750-3841.2010.01539.x","title":"Effect of Solid Fat Content on Structure in Ice Creams Containing Palm Kernel Oil and High‐Oleic Sunflower Oil","year":2010,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Food Chemistry and Fat Analysis","field":"Agricultural and Biological Sciences","cited_by":69,"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":"Canadian Dairy Commission","keywords":"Palm kernel oil; Sunflower oil; Sunflower; Palm oil; Chemistry; Food science; Kernel (algebra); Palm kernel; Ice cream; Mathematics; Horticulture; Biology","score_opus":0.012223876098066204,"score_gpt":0.23404304950983448,"score_spread":0.22181917341176827,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2028154840","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99888045,0.00046053165,0.00032336943,0.000007904661,0.000004199571,0.00000730004,0.000046255438,0.0000062683803,0.00026377192],"genre_scores_gemma":[0.9990676,0.00023246741,0.00042653488,0.000007964374,0.0000015566557,0.0000064542205,0.0000616722,0.0000056022695,0.00019024224],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998173,0.000030080191,0.000015756706,0.000034492507,0.00006040129,0.00004203833],"domain_scores_gemma":[0.9997235,0.00007711528,0.00009965354,0.000010227514,0.000049631737,0.000039948165],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00022513261,0.0002753807,0.00021655169,0.00021122656,0.00015309002,0.00033462897,0.00015811129,0.00016772917,0.00081896305],"category_scores_gemma":[0.0002723293,0.0001292662,0.00018105605,0.00017357526,0.00024910402,0.00023588986,0.00024494593,0.0002660836,0.00011373379],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0007061526,0.00003961933,0.0017336357,0.00007257586,0.000023632347,0.000036790458,0.00003592039,0.0001882963,0.99553055,0.000019052684,0.000008090096,0.0016057809],"study_design_scores_gemma":[0.0000063804805,0.00041637555,0.005739052,0.000007789241,0.000028817982,0.000036451795,0.000030308984,0.00046266153,0.9930148,0.000008793155,0.0002456488,0.0000030195586],"about_ca_topic_score_codex":0.00091392023,"about_ca_topic_score_gemma":0.0009965469,"teacher_disagreement_score":0.00091392023,"about_ca_system_score_codex":0.00026426732,"about_ca_system_score_gemma":0.00015115504,"threshold_uncertainty_score":0.0027397275},"labels":[],"label_agreement":null},{"id":"W2029160710","doi":"10.1111/j.1750-3841.2012.02707.x","title":"Optimizing the Orosensory Properties of Model Functional Beverages: The Influence of Novel Sweeteners, Odorants, Bitter Blockers, and Their Mixtures on (+)‐Catechin","year":2012,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Tea Polyphenols and Effects","field":"Medicine","cited_by":23,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Brock University","funders":"Symrise","keywords":"Chemistry; Flavor; Food science; Catechin; Aroma; Vanillin; Taste; Bitter taste; Rebaudioside A; Astringent; Polyphenol; Organic chemistry; Antioxidant; Stevioside","score_opus":0.05421581004120348,"score_gpt":0.2535326501071599,"score_spread":0.19931684006595643,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2029160710","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9957676,0.0013205621,0.0020254122,0.00006350493,0.000020233656,0.000050849365,0.00009179635,0.000034482448,0.0006255261],"genre_scores_gemma":[0.9919199,0.0011887216,0.006137003,0.000074613425,0.00001435136,0.00005302876,0.00012406542,0.000023117553,0.00046524557],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99985194,0.00004374661,0.000014618301,0.0000305377,0.000036740177,0.000022410977],"domain_scores_gemma":[0.9998542,0.000041516076,0.00004661839,0.00001107943,0.000027229502,0.000019407358],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00024245119,0.00048023564,0.00034486683,0.00010818834,0.0001425139,0.00034144655,0.0002003771,0.00026653276,0.001752985],"category_scores_gemma":[0.00036203174,0.00009847618,0.0001989347,0.00014623649,0.00021584114,0.00034525138,0.0002843265,0.00025890808,0.00023646768],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00014351922,0.000029749292,0.000091184884,0.0000689189,0.000004132713,0.0000062311537,0.000006006001,0.000041109226,0.9985091,0.00000809044,0.000010153194,0.00108173],"study_design_scores_gemma":[0.000012879552,0.00077706244,0.0017327233,0.000009194678,0.000024878413,0.000033765205,0.000018930146,0.00043743808,0.99637693,0.000007891461,0.0005639445,0.000004539081],"about_ca_topic_score_codex":0.00046274628,"about_ca_topic_score_gemma":0.0006998019,"teacher_disagreement_score":0.001752985,"about_ca_system_score_codex":0.00017049765,"about_ca_system_score_gemma":0.00016584512,"threshold_uncertainty_score":0.0058642626},"labels":[],"label_agreement":null},{"id":"W2030763008","doi":"10.1111/j.1365-2621.2004.tb09929.x","title":"Physical and Mechanical Properties of High‐amylose Rice and Pea Starch Films as Affected by Relative Humidity and Plasticizer","year":2004,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Nanocomposite Films for Food Packaging","field":"Materials Science","cited_by":127,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Manitoba","funders":"University of Manitoba","keywords":"Amylopectin; Amylose; Starch; Oxygen permeability; Ultimate tensile strength; Solubility; Relative humidity; Plasticizer; Elongation; Chemistry; Glycerol; Materials science; Chemical engineering; Oxygen; Polymer chemistry; Composite material; Food science; Organic chemistry","score_opus":0.014169182523134292,"score_gpt":0.2466523349128481,"score_spread":0.23248315238971382,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2030763008","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99871373,0.0003290615,0.0004650781,0.0000125765355,0.000007198277,0.000005797873,0.00008106416,0.000016072707,0.00036959662],"genre_scores_gemma":[0.9987301,0.0001596287,0.0004944654,0.000010562376,0.000002629118,0.00001019128,0.00009531356,0.000008885882,0.00048812482],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998878,0.000014741692,0.000011205597,0.000019605706,0.0000458802,0.000020710222],"domain_scores_gemma":[0.9996402,0.0001150154,0.0001069683,0.000022582548,0.00006933086,0.000045800127],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00022316324,0.00029524972,0.00011741541,0.00019251804,0.000110623,0.0001716334,0.00013419513,0.00020340834,0.0010868034],"category_scores_gemma":[0.000386942,0.00022415824,0.00015895857,0.00019526019,0.00015788019,0.0002121943,0.00009860218,0.0002997915,0.00011634224],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00006551954,0.0000070068363,0.00022651706,0.000026040358,0.0000055338583,0.000031719457,0.000027145043,0.00006250517,0.99902153,0.000009974235,0.000011846448,0.0005047594],"study_design_scores_gemma":[0.000009598426,0.00035794804,0.013745473,0.000005066174,0.00001821074,0.00008938432,0.000057032026,0.0005868164,0.98478174,0.000012380437,0.00033057254,0.000005818204],"about_ca_topic_score_codex":0.00053898856,"about_ca_topic_score_gemma":0.000690054,"teacher_disagreement_score":0.0010868034,"about_ca_system_score_codex":0.00014156906,"about_ca_system_score_gemma":0.000068320565,"threshold_uncertainty_score":0.0036357045},"labels":[],"label_agreement":null},{"id":"W2034121608","doi":"10.1111/j.1365-2621.2001.tb04626.x","title":"Rheological Characterization of a Gel Formed During Extensive Enzymatic Hydrolysis","year":2001,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":100,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Université Laval","funders":"","keywords":"Whey protein isolate; Hydrolysis; Rheology; Chemistry; Whey protein; Enzymatic hydrolysis; Turbidity; Lactalbumin; Chromatography; Enzyme; Viscosity; Strain (injury); Chemical engineering; Organic chemistry; Materials science; Composite material","score_opus":0.02572134470855831,"score_gpt":0.22880121681484875,"score_spread":0.20307987210629044,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2034121608","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9940293,0.00090006803,0.0036193803,0.00003310311,0.000020719468,0.000028462277,0.00029923904,0.00006265999,0.0010071622],"genre_scores_gemma":[0.9952413,0.0003925331,0.0020657943,0.000031402604,0.0000072391413,0.00003329992,0.00047815416,0.000047724145,0.0017025732],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999094,0.00001273171,0.000007577457,0.000019808616,0.000028847822,0.000021625585],"domain_scores_gemma":[0.9997336,0.000056391338,0.00007597046,0.000025989773,0.00005481651,0.000053251428],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00022580051,0.00026529326,0.00022620735,0.0002863087,0.00012810051,0.00026266696,0.00011820211,0.00019547592,0.0010865104],"category_scores_gemma":[0.00035329643,0.00013468174,0.00019306915,0.00022190588,0.0002449917,0.00018697303,0.00014244557,0.0005665832,0.00025949796],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000032799446,0.000006368489,0.00010727022,0.00001675831,0.0000040470886,0.000037884805,0.00003297175,0.00003083119,0.9993519,0.00001142374,0.000008189796,0.00035961688],"study_design_scores_gemma":[0.000010300031,0.00022828039,0.010050345,0.000013122192,0.000021235368,0.00014764228,0.00006390822,0.0005509704,0.98759544,0.000023599545,0.0012875599,0.00000764218],"about_ca_topic_score_codex":0.00026048353,"about_ca_topic_score_gemma":0.00021422614,"teacher_disagreement_score":0.0010865104,"about_ca_system_score_codex":0.0000973797,"about_ca_system_score_gemma":0.000067946974,"threshold_uncertainty_score":0.0036346912},"labels":[],"label_agreement":null},{"id":"W2035459072","doi":"10.1111/j.1365-2621.2000.tb09398.x","title":"Thermal Degradation of Partially Purified Paralytic Shellfish Poison Toxins at Different Times, Temperatures, and pH","year":2000,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Marine Toxins and Detection Methods","field":"Environmental Science","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":"Dalhousie University","funders":"","keywords":"Saxitoxin; Chemistry; Carbamate; Paralytic shellfish poisoning; Toxin; Environmental chemistry; Chromatography; Toxicity; Shellfish; Kinetics; Biochemistry; Organic chemistry; Biology; Fishery; Aquatic animal; Fish <Actinopterygii>","score_opus":0.013886585328742374,"score_gpt":0.24777188474067505,"score_spread":0.23388529941193267,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2035459072","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9962668,0.0004428559,0.002534262,0.000016623757,0.0000066857824,0.00002332386,0.00016973366,0.000023052744,0.000516689],"genre_scores_gemma":[0.9959246,0.0004450873,0.0020613698,0.000035254932,0.000004166502,0.000033503205,0.00047412023,0.0000135869595,0.0010082677],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999031,0.000016251763,0.000007472799,0.00002181211,0.000028805414,0.000022534352],"domain_scores_gemma":[0.9998971,0.000026352756,0.00002901965,0.000009200292,0.000022394663,0.000015939899],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00020150808,0.0004310123,0.0001611684,0.00014070346,0.00010189747,0.0001535274,0.00011470684,0.00018138817,0.00090458634],"category_scores_gemma":[0.00019353049,0.00016762174,0.00023247594,0.0001964653,0.00020730373,0.00017468352,0.000100410296,0.0003721265,0.00017139135],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00017097827,0.0000122761085,0.0005374757,0.00003180344,0.000010124578,0.000014170953,0.000020867035,0.00014384063,0.998323,0.00001777807,0.000011836324,0.00070574734],"study_design_scores_gemma":[0.000011564259,0.00035328098,0.008741699,0.0000067064507,0.000017354976,0.000058660476,0.000024642626,0.00074113254,0.9897557,0.00002094458,0.0002640254,0.0000043343643],"about_ca_topic_score_codex":0.001083466,"about_ca_topic_score_gemma":0.0010448014,"teacher_disagreement_score":0.001083466,"about_ca_system_score_codex":0.00021332542,"about_ca_system_score_gemma":0.00018803304,"threshold_uncertainty_score":0.0030261278},"labels":[],"label_agreement":null},{"id":"W2036150592","doi":"10.1111/j.1365-2621.2003.tb05716.x","title":"Selective Precipitation of Lysozyme from Egg White Using AOT","year":2003,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":27,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"McGill University","funders":"","keywords":"Lysozyme; Pulmonary surfactant; Acetone; Egg white; Chemistry; Chromatography; Precipitation; Molar ratio; Biochemistry; Catalysis","score_opus":0.04506052957711461,"score_gpt":0.2617023343712868,"score_spread":0.21664180479417222,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2036150592","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.965433,0.0018815846,0.029596224,0.00015519002,0.000064935375,0.00015207261,0.00024222741,0.00031022425,0.0021646263],"genre_scores_gemma":[0.9563733,0.002043531,0.030440269,0.00013534851,0.000041009633,0.00009241928,0.0010072093,0.00019091387,0.009676031],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99980444,0.000024571504,0.000020668402,0.000045279325,0.000071373914,0.000033669414],"domain_scores_gemma":[0.9997887,0.000043653705,0.00004617122,0.000021883283,0.000071110335,0.000028497121],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00027053666,0.0006489296,0.00035929348,0.00025106996,0.00017650278,0.0002853612,0.00025938096,0.00036451325,0.0006864739],"category_scores_gemma":[0.00030322076,0.0002049502,0.0002873939,0.00021381109,0.00019956502,0.00023473038,0.00039996067,0.00045432308,0.00062344235],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000010762665,0.000003187566,0.000034794335,0.000016450482,0.0000016757454,0.00002225525,0.0000049484347,0.000010317408,0.9995529,0.000010006739,0.000010534353,0.00032218295],"study_design_scores_gemma":[0.0000039100755,0.000023579289,0.00021924292,0.0000017396584,0.0000024652306,0.00005029418,0.0000029724308,0.00020308974,0.9990926,0.0000061449973,0.0003929827,0.00000101202],"about_ca_topic_score_codex":0.00046898745,"about_ca_topic_score_gemma":0.0008224318,"teacher_disagreement_score":0.0006864739,"about_ca_system_score_codex":0.00016416605,"about_ca_system_score_gemma":0.00025188515,"threshold_uncertainty_score":0.0022964478},"labels":[],"label_agreement":null},{"id":"W2037002237","doi":"10.1111/j.1750-3841.2009.01163.x","title":"A Method for Intercultivar Comparison of Potato Tuber Nutrient Content Using Specific Tissue Weight Proportions","year":2009,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Potato Plant Research","field":"Agricultural and Biological Sciences","cited_by":5,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"McGill University; Ste. Anne's Hospital","funders":"","keywords":"Cultivar; Pith; Nutrient; Dry weight; Dry matter; Biology; Tubercle; Botany; Horticulture; Agronomy; Food science; Ecology","score_opus":0.17114779604105018,"score_gpt":0.3880502762812386,"score_spread":0.21690248024018843,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2037002237","genre_codex":"methods","genre_gemma":"methods","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"methods","genre_consensus":"methods","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.052248333,0.0019211192,0.92404807,0.00011610115,0.00065696536,0.0018136755,0.0037112117,0.0033768292,0.012107741],"genre_scores_gemma":[0.07135763,0.0012876655,0.90645045,0.00014633585,0.00006675655,0.005728054,0.003188986,0.0012559925,0.010518101],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9925378,0.0016929803,0.00096389727,0.0018307437,0.002730542,0.00024396837],"domain_scores_gemma":[0.98897153,0.0047441684,0.0010119786,0.0021335569,0.0028315056,0.00030726453],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.005978456,0.0016185234,0.00090709666,0.010836487,0.0012752874,0.0008959643,0.0018145589,0.0011918707,0.011759504],"category_scores_gemma":[0.0078115705,0.0010200674,0.000796924,0.005783596,0.0009747541,0.0012837272,0.0017692822,0.0027092255,0.007779288],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0013115206,0.00043525675,0.018943511,0.0012497805,0.0003608696,0.00027606115,0.0010480323,0.000512983,0.7447041,0.005758239,0.0050947512,0.22030489],"study_design_scores_gemma":[0.00025526734,0.0025647117,0.14226444,0.000407568,0.00077855814,0.003747693,0.001094943,0.017844953,0.7032618,0.0057015554,0.1216384,0.00044007413],"about_ca_topic_score_codex":0.0012283472,"about_ca_topic_score_gemma":0.003488435,"teacher_disagreement_score":0.011759504,"about_ca_system_score_codex":0.00060765736,"about_ca_system_score_gemma":0.0007472966,"threshold_uncertainty_score":0.039339423},"labels":[],"label_agreement":null},{"id":"W2037560221","doi":"10.1111/j.1750-3841.2011.02509.x","title":"Effect of Flax Addition on the Flavor Profile and Acceptability of Bagels","year":2012,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Phytoestrogen effects and research","field":"Medicine","cited_by":53,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"St. Boniface Hospital; University of Manitoba","funders":"Canadian Institutes of Health Research; Health Canada; U.S. Department of Agriculture; U.S. Department of Health and Human Services","keywords":"Flavor; Aroma; Food science; Fortification; Sunflower oil; Health benefits; Quantitative Descriptive Analysis; Chemistry; Medicine; Traditional medicine","score_opus":0.024249773606660495,"score_gpt":0.34531422686067964,"score_spread":0.32106445325401917,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2037560221","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9990188,0.000430054,0.00009264656,0.000014849695,0.000009615768,0.000016980004,0.0000576062,0.00001051565,0.000348804],"genre_scores_gemma":[0.99805045,0.0002664919,0.0005883812,0.000052166102,0.000008936423,0.000020161082,0.00012924823,0.000007933232,0.0008762842],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99985087,0.00004821622,0.000010823915,0.000026980872,0.000033449498,0.000029592082],"domain_scores_gemma":[0.9995448,0.0002107352,0.000098768855,0.000014091167,0.000068533904,0.000063030515],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00026470306,0.00036875025,0.00020331683,0.00013777833,0.00016257913,0.00027212192,0.00016658669,0.00025836777,0.0052166255],"category_scores_gemma":[0.00051512354,0.000077459765,0.00019783662,0.00012194111,0.00015187495,0.00024406196,0.00020343375,0.00032094753,0.00033651106],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.05129385,0.0026055265,0.012370598,0.00070991425,0.00014178258,0.00020084104,0.00025839978,0.00015653812,0.89839596,0.000028001814,0.00017703195,0.033661503],"study_design_scores_gemma":[0.00061536866,0.0786256,0.30626372,0.00013342286,0.0005111773,0.0006276472,0.00058997347,0.0009785355,0.607222,0.00006219277,0.00431265,0.00005769174],"about_ca_topic_score_codex":0.0007780222,"about_ca_topic_score_gemma":0.0011725673,"teacher_disagreement_score":0.0052166255,"about_ca_system_score_codex":0.00017057262,"about_ca_system_score_gemma":0.0000822571,"threshold_uncertainty_score":0.017451346},"labels":[],"label_agreement":null},{"id":"W2038744481","doi":"10.1111/j.1750-3841.2009.01449.x","title":"High Hydrostatic Pressure Effects on the Texture of Meat and Meat Products","year":2009,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Meat and Animal Product Quality","field":"Agricultural and Biological Sciences","cited_by":213,"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":"Chewiness; Hydrostatic pressure; Cooked meat; Chemistry; Food science; Texture (cosmology); Denaturation (fissile materials); Breakage; Muscle protein; High pressure; Biophysics; Materials science; Skeletal muscle; Composite material; Anatomy; Biology; Thermodynamics","score_opus":0.025580910668133252,"score_gpt":0.23941291808539125,"score_spread":0.213832007417258,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2038744481","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9946991,0.0022849783,0.00072566135,0.000057744215,0.00002473903,0.000013296452,0.00011824683,0.00002128649,0.0020548678],"genre_scores_gemma":[0.997145,0.0005432859,0.00043331616,0.000074731994,0.000019376455,0.000009173631,0.00012034769,0.000018581766,0.0016361567],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99979204,0.000035125595,0.000008701154,0.0000284009,0.00009287286,0.000042923115],"domain_scores_gemma":[0.99974436,0.00006105593,0.000064108346,0.000015887494,0.000048149606,0.00006639553],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00018559472,0.00020922236,0.00016798895,0.00023393857,0.00019025434,0.0003825152,0.00013108041,0.00024731844,0.0028081469],"category_scores_gemma":[0.00043687358,0.0001761032,0.00023196758,0.00023150092,0.00030783316,0.00025964002,0.00023392364,0.00037025404,0.00028458767],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0009302149,0.00004908811,0.0021403716,0.00010972636,0.000020949434,0.00016753307,0.000077785604,0.00006004807,0.9890837,0.000060536175,0.00009783596,0.007202245],"study_design_scores_gemma":[0.000049236085,0.003127439,0.28175423,0.000019876166,0.00007248841,0.0011747794,0.000336219,0.00071279594,0.7073674,0.00019949157,0.0051501687,0.00003581684],"about_ca_topic_score_codex":0.0007458751,"about_ca_topic_score_gemma":0.0006704103,"teacher_disagreement_score":0.0028081469,"about_ca_system_score_codex":0.00014455068,"about_ca_system_score_gemma":0.00008380834,"threshold_uncertainty_score":0.009394228},"labels":[],"label_agreement":null},{"id":"W2041176941","doi":"10.1111/j.1750-3841.2009.01396.x","title":"Allied Industry Approaches to Alter Intramuscular Fat Content and Composition in Beef Animals","year":2009,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Meat and Animal Product Quality","field":"Agricultural and Biological Sciences","cited_by":64,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Agriculture and Agri-Food Canada; University of Alberta","funders":"","keywords":"Adipogenesis; Intramuscular fat; Palatability; Adipose tissue; Biology; Lipid metabolism; Biotechnology; Food science; Intermediary Metabolism; Composition (language); Biochemistry; Metabolism","score_opus":0.22401568205276234,"score_gpt":0.278347052246993,"score_spread":0.05433137019423068,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2041176941","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.942347,0.016473856,0.025579656,0.0010163126,0.00024981223,0.00020340252,0.00038313324,0.000117866606,0.013629038],"genre_scores_gemma":[0.937368,0.016421128,0.027464353,0.0007809588,0.000063546926,0.00015201927,0.00037470544,0.00002879743,0.01734638],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99979013,0.00004120124,0.000014182728,0.00003764382,0.00008291364,0.000033885204],"domain_scores_gemma":[0.9999198,0.000011517913,0.000032253814,0.0000070830533,0.00001968245,0.000009607547],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00057797215,0.00021848024,0.000121144665,0.00038982808,0.0002519709,0.000357861,0.0002555002,0.00036139035,0.0029522534],"category_scores_gemma":[0.00022674138,0.00010927243,0.00022774801,0.00029578814,0.00024021581,0.00019180312,0.00031313216,0.0003078399,0.0002218991],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0005169339,0.00027511656,0.0023919006,0.00043454545,0.000044917924,0.00015417005,0.00014261063,0.00043034196,0.92118347,0.0012291649,0.000302123,0.07289476],"study_design_scores_gemma":[0.00013214748,0.009770046,0.070231445,0.00025868582,0.00039419046,0.0009737135,0.0009725633,0.0020278767,0.8424163,0.0016858997,0.07109458,0.000042589378],"about_ca_topic_score_codex":0.0019013942,"about_ca_topic_score_gemma":0.004238966,"teacher_disagreement_score":0.0029522534,"about_ca_system_score_codex":0.0004652168,"about_ca_system_score_gemma":0.0002811575,"threshold_uncertainty_score":0.009876251},"labels":[],"label_agreement":null},{"id":"W2042180755","doi":"10.1111/j.1750-3841.2006.00103.x","title":"Temperature‐Sensitive Microcapsules Containing Lactoferrin and Their Action Against <i>Carnobacterium viridans</i> on Bologna","year":2006,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Infant Health and Development","field":"Health Professions","cited_by":44,"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":"Emulsion; Lactoferrin; Chemistry; Distilled water; Food spoilage; Chromatography; Food science; Aqueous solution; Antimicrobial; Whey protein isolate; Whey protein; Biochemistry; Bacteria","score_opus":0.034090541785380846,"score_gpt":0.34628288321678735,"score_spread":0.3121923414314065,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2042180755","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9970872,0.0012671583,0.00073738437,0.00002944192,0.000013782763,0.000020531068,0.000110401044,0.000046287554,0.0006877679],"genre_scores_gemma":[0.99539727,0.00070893427,0.0016467174,0.000026121368,0.0000057009415,0.000029231649,0.0001944276,0.00001327048,0.0019782672],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.999918,0.000009737919,0.0000054707193,0.000024459001,0.000018694636,0.000023577712],"domain_scores_gemma":[0.99993205,0.0000126807645,0.00003047137,0.0000064805254,0.000008453673,0.000009818242],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00009728085,0.00045019132,0.00021750876,0.00018097718,0.00010822434,0.00021734269,0.00019663303,0.00027476938,0.0005481936],"category_scores_gemma":[0.00008500763,0.000110035944,0.00024467448,0.0000956744,0.000201718,0.00015038978,0.00018038713,0.00019250832,0.00025219203],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000032413005,0.0000053715394,0.000032682743,0.000021900532,0.0000016196229,0.000012833544,0.0000040991918,0.000028456581,0.99952674,0.0000058254927,0.000005391565,0.0003226499],"study_design_scores_gemma":[0.00000347549,0.00014842027,0.0021204893,0.000005099556,0.000009981029,0.000033052012,0.0000042726147,0.00015689121,0.99698573,0.000002692803,0.000527853,0.00000210331],"about_ca_topic_score_codex":0.0022673858,"about_ca_topic_score_gemma":0.00202753,"teacher_disagreement_score":0.0022673858,"about_ca_system_score_codex":0.0005216467,"about_ca_system_score_gemma":0.00014797851,"threshold_uncertainty_score":0.0045083165},"labels":[],"label_agreement":null},{"id":"W2044035628","doi":"10.1111/j.1750-3841.2011.02446.x","title":"Growth Inhibition of Foodborne Pathogens by  <i>Oenococcus oeni</i>","year":2011,"lang":"en","type":"article","venue":"Journal of Food Science","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":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"","funders":"Lallemand","keywords":"Oenococcus oeni; Listeria monocytogenes; Antimicrobial; Escherichia coli; Microbiology; Proteases; Salmonella; Biology; Pathogen; Salmonella enterica; Food science; Bacteria; Malolactic fermentation; Enzyme; Biochemistry; Lactic acid","score_opus":0.02455816879973379,"score_gpt":0.19802099244681706,"score_spread":0.17346282364708326,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2044035628","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9955201,0.0018040915,0.00081230316,0.000113733695,0.000044474913,0.000026542197,0.0002762692,0.00002561578,0.0013767796],"genre_scores_gemma":[0.99320215,0.0011684948,0.002705917,0.00012058453,0.00002233461,0.000025039188,0.0009989585,0.000017877386,0.0017386933],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99977845,0.00003233126,0.00002209315,0.000029848334,0.00007670012,0.000060596027],"domain_scores_gemma":[0.9997546,0.000039408445,0.000085656924,0.000018966135,0.00006558863,0.00003572112],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00018402745,0.00074305007,0.00032571054,0.00017216659,0.00011443503,0.00028546323,0.00025269893,0.00029056089,0.0009111297],"category_scores_gemma":[0.00033989947,0.00007256742,0.00021228676,0.00020632468,0.00024870838,0.00023470756,0.0003228459,0.0003670407,0.00033646054],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00022695686,0.0000650782,0.001161077,0.00011736675,0.000006464542,0.00003487783,0.000012860114,0.000052255713,0.99590224,0.000022543356,0.000040338207,0.0023579744],"study_design_scores_gemma":[0.000009378114,0.0010564872,0.015953736,0.000027418877,0.000019838097,0.00018745409,0.00008454158,0.0001999368,0.9801528,0.000018553814,0.002284194,0.000005733863],"about_ca_topic_score_codex":0.00091425213,"about_ca_topic_score_gemma":0.0008706121,"teacher_disagreement_score":0.00091425213,"about_ca_system_score_codex":0.00018504712,"about_ca_system_score_gemma":0.0002430671,"threshold_uncertainty_score":0.0030480027},"labels":[],"label_agreement":null},{"id":"W2046928803","doi":"10.1111/j.1365-2621.2000.tb10262.x","title":"An Ultrasonic Method for Assessing the Residence Time Distribution of Particulate Foods During Ohmic Heating","year":2000,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Spectroscopy and Chemometric Analyses","field":"Chemistry","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":"Agriculture and Agri-Food Canada","funders":"","keywords":"Ultrasonic sensor; Sonication; Gravimetric analysis; Particulates; Residence time distribution; Starch; Materials science; Copper; Chemistry; Analytical Chemistry (journal); Chromatography; Mineralogy; Metallurgy; Acoustics; Food science","score_opus":0.021134811064746403,"score_gpt":0.359346418500973,"score_spread":0.3382116074362266,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2046928803","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.8473813,0.0037867606,0.14636868,0.00008527543,0.000088517634,0.00008900555,0.0003302457,0.00035136708,0.0015188825],"genre_scores_gemma":[0.9542179,0.001020906,0.042855453,0.000046521138,0.000035278896,0.00009295646,0.00023329817,0.000029712968,0.0014679641],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.999653,0.000049065064,0.000014414059,0.00010887346,0.00014662728,0.000028138476],"domain_scores_gemma":[0.9995092,0.00014964324,0.00010025103,0.000041138002,0.00016602805,0.000033759767],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00035580323,0.0002508675,0.00023008074,0.0007572222,0.00019778457,0.0002479886,0.00028611525,0.00034460408,0.0007940942],"category_scores_gemma":[0.000652218,0.00015676157,0.000110828245,0.0005590756,0.00027623452,0.00024017046,0.00018550006,0.00048282897,0.00023554848],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000064411004,0.000013487819,0.00083637313,0.00005025245,0.000005592388,0.000016509412,0.000043176584,0.00007242186,0.9910204,0.000059981976,0.000046893085,0.00777054],"study_design_scores_gemma":[0.000012613077,0.0007544934,0.013388244,0.000009782529,0.000041156145,0.00044307535,0.00008312889,0.0036165433,0.9793299,0.000069031914,0.002229246,0.000022790007],"about_ca_topic_score_codex":0.0009573441,"about_ca_topic_score_gemma":0.0008818313,"teacher_disagreement_score":0.0009573441,"about_ca_system_score_codex":0.00034817084,"about_ca_system_score_gemma":0.00020158956,"threshold_uncertainty_score":0.0026564598},"labels":[],"label_agreement":null},{"id":"W2048417433","doi":"10.1111/j.1365-2621.2004.tb17851.x","title":"Impact of Autolytic and Proteolytic Lactobacilli and Nisin‐Producing Culture on Proteolysis and Sensory Characteristics in Cheddar Cheese","year":2004,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Probiotics and Fermented Foods","field":"Agricultural and Biological Sciences","cited_by":4,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Université Laval","funders":"","keywords":"Lactobacillaceae; Nisin; Lactobacillus casei; Lactobacillus; Cheese ripening; Lactococcus lactis; Proteolysis; Food science; Chemistry; Lactobacillus delbrueckii subsp. bulgaricus; Ripening; Starter; Biochemistry; Fermentation starter; Casein; Microbiology; Lactic acid; Biology; Bacteria; Fermentation; Antimicrobial; Enzyme","score_opus":0.01732474908569648,"score_gpt":0.25075665842322886,"score_spread":0.23343190933753238,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2048417433","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99938,0.00025423037,0.00006238293,0.000014672968,0.0000039320767,0.0000062233034,0.00008620066,0.0000042530323,0.00018813828],"genre_scores_gemma":[0.9985946,0.00017053715,0.00031261466,0.00003842661,0.000005848152,0.000011718058,0.00031539568,0.000010918651,0.0005398934],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99952817,0.00012374723,0.00005335729,0.00006698199,0.0001225866,0.00010518609],"domain_scores_gemma":[0.9995609,0.00013717679,0.00007477074,0.000027488077,0.000068178684,0.00013157586],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0003646177,0.00049173477,0.00056164654,0.00034708428,0.00024264451,0.00079996843,0.00027452954,0.0003545056,0.00089865533],"category_scores_gemma":[0.0005687282,0.00033504976,0.00030211415,0.0002317907,0.00027197693,0.00028572735,0.00044869163,0.00049243483,0.00026882067],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0014803133,0.00015603911,0.003122506,0.00004065174,0.00002319383,0.00008240826,0.000045946388,0.000053000655,0.99373215,0.000013104302,0.0000228369,0.0012278063],"study_design_scores_gemma":[0.000075612275,0.00337694,0.13290255,0.000018298259,0.00014907148,0.00041693795,0.00027407514,0.00083400914,0.86129475,0.000026013073,0.00060622586,0.000025543066],"about_ca_topic_score_codex":0.0018552691,"about_ca_topic_score_gemma":0.0027212778,"teacher_disagreement_score":0.0018552691,"about_ca_system_score_codex":0.00038774032,"about_ca_system_score_gemma":0.0003441978,"threshold_uncertainty_score":0.0036889315},"labels":[],"label_agreement":null},{"id":"W2048578019","doi":"10.1111/j.1365-2621.2004.tb13381.x","title":"Dehydration Techniques Affect Phytochemical Contents and Free Radical Scavenging Activities of Saskatoon berries ( <i>Amelanchier alnifolia</i> Nutt.)","year":2004,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Phytochemicals and Antioxidant Activities","field":"Medicine","cited_by":120,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":true,"ca_institutions":"University of British Columbia","funders":"","keywords":"Anthocyanin; Phytochemical; Chemistry; Dehydration; Berry; Horticulture; Botany; Food science; Biology; Biochemistry","score_opus":0.011939181394130988,"score_gpt":0.26170287894227484,"score_spread":0.24976369754814384,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2048578019","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.998895,0.000345569,0.00020941856,0.000013264255,0.000007030056,0.000010701508,0.00015328873,0.000010484637,0.00035536298],"genre_scores_gemma":[0.9957854,0.00038536862,0.00083451724,0.000047995127,0.0000021659905,0.000011188991,0.00072216213,0.0000133724925,0.0021977397],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99996233,0.0000042504485,0.0000036199497,0.000011704189,0.0000073768697,0.000010702251],"domain_scores_gemma":[0.9999217,0.000010525174,0.000023058828,0.000005247424,0.00001869599,0.000020797375],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000075171825,0.00036111657,0.00014490906,0.00018967166,0.00013110004,0.00022724541,0.000094341354,0.00013259247,0.0010585237],"category_scores_gemma":[0.000084082676,0.00015292311,0.00012696214,0.00013572951,0.000101523576,0.00021180899,0.00011093663,0.0003155112,0.00018271245],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00012859987,0.000016688764,0.0012586339,0.000021470913,0.000009992265,0.000019190702,0.000018425306,0.00001666276,0.99798065,0.0000072538073,0.000015966178,0.0005064645],"study_design_scores_gemma":[0.000031402153,0.0006716766,0.33238488,0.000012609404,0.00011427494,0.00026485047,0.00018667018,0.0005315462,0.6641019,0.000027976197,0.0016589053,0.000013364675],"about_ca_topic_score_codex":0.008215357,"about_ca_topic_score_gemma":0.023980843,"teacher_disagreement_score":0.008215357,"about_ca_system_score_codex":0.0003923446,"about_ca_system_score_gemma":0.00016444741,"threshold_uncertainty_score":0.01633507},"labels":[],"label_agreement":null},{"id":"W2049843187","doi":"10.1111/j.1750-3841.2011.02200.x","title":"Sensory Characteristics and Consumer Acceptance of Bread and Cracker Products Made from Red or White Wheat","year":2011,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Sensory Analysis and Statistical Methods","field":"Agricultural and Biological Sciences","cited_by":47,"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":"Mitacs","keywords":"White (mutation); Food science; Sensory system; Chemistry; Psychology; Biochemistry; Cognitive psychology","score_opus":0.09686063612872119,"score_gpt":0.2861721261257145,"score_spread":0.18931148999699332,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2049843187","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.999729,0.000024297973,0.000075420605,0.000005096786,7.432634e-7,0.0000030431079,0.000024044342,0.0000012725292,0.0001370321],"genre_scores_gemma":[0.99942183,0.000038367558,0.0002008201,0.000011752543,0.0000013961356,0.000004148057,0.00009308121,0.0000018758806,0.00022673147],"study_design_codex":"observational","study_design_gemma":"observational","domain_scores_codex":[0.99980325,0.000054913366,0.000016139496,0.000030284133,0.00007721099,0.000018216344],"domain_scores_gemma":[0.9993168,0.0002573532,0.00021602042,0.000035787776,0.00011697967,0.00005713026],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00047750416,0.00022368769,0.00014004571,0.00027235213,0.000088217326,0.0003273901,0.00007435267,0.00019340358,0.0015520251],"category_scores_gemma":[0.0009876639,0.000105593776,0.00029069054,0.00020882694,0.00016087206,0.00026482172,0.00017317139,0.00030969977,0.00014580542],"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":[0.008085245,0.0013664322,0.60791427,0.00035338107,0.00056276214,0.0004754645,0.0023545823,0.0006252006,0.31083182,0.00018526752,0.00034930152,0.06689627],"study_design_scores_gemma":[0.000014359072,0.0019886876,0.9920517,0.000006470512,0.000047737623,0.00015717123,0.0004591222,0.0004375538,0.0046057883,0.000034305936,0.0001883894,0.000008675313],"about_ca_topic_score_codex":0.0007797758,"about_ca_topic_score_gemma":0.0011652741,"teacher_disagreement_score":0.0015520251,"about_ca_system_score_codex":0.00008083741,"about_ca_system_score_gemma":0.000049727238,"threshold_uncertainty_score":0.005191982},"labels":[],"label_agreement":null},{"id":"W2049976977","doi":"10.1111/j.1750-3841.2009.01437.x","title":"Electrospinning of Sodium Alginate‐Pectin Ultrafine Fibers","year":2009,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Electrospun Nanofibers in Biomedical Applications","field":"Materials Science","cited_by":92,"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":"Electrospinning; Ethylene oxide; Polymer; Materials science; Pectin; Fiber; Chemical engineering; Sodium alginate; Viscosity; Composite material; Sodium; Polymer chemistry; Chemistry; Copolymer","score_opus":0.007936250869262276,"score_gpt":0.2660941985245939,"score_spread":0.2581579476553316,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2049976977","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9807647,0.0011759509,0.016614774,0.000041052426,0.00003363176,0.000050654613,0.000059249935,0.00007294173,0.0011870104],"genre_scores_gemma":[0.9767417,0.00088659336,0.020017825,0.000039811923,0.00001563955,0.00002710622,0.0000921306,0.000038838534,0.002140372],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.999915,0.00000605681,0.000005382057,0.000023565774,0.000032992186,0.000016949234],"domain_scores_gemma":[0.9998723,0.000039061713,0.00003176107,0.000009262517,0.00003173497,0.000015892525],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00018194108,0.00022490177,0.00014049164,0.000115892595,0.000107811924,0.0001669693,0.00011733539,0.00016861546,0.00038959048],"category_scores_gemma":[0.0001944939,0.000065322834,0.00016532661,0.00008684148,0.00012081772,0.00024611925,0.0000926305,0.00021987075,0.0000977428],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000007994228,0.0000041299886,0.00004144475,0.000013477011,0.0000013428225,0.000014757398,0.000008989053,0.000053133754,0.9985953,0.000016803902,0.000004726623,0.0012380312],"study_design_scores_gemma":[0.000002710608,0.00005924079,0.0012741766,0.0000030942151,0.0000036801036,0.00003836267,0.000006087217,0.00084614503,0.99720097,0.000012297209,0.0005510806,0.0000021073147],"about_ca_topic_score_codex":0.00069294113,"about_ca_topic_score_gemma":0.0012505864,"teacher_disagreement_score":0.00069294113,"about_ca_system_score_codex":0.00014221648,"about_ca_system_score_gemma":0.0000830904,"threshold_uncertainty_score":0.0013778806},"labels":[],"label_agreement":null},{"id":"W2051890635","doi":"10.1111/j.1365-2621.2002.tb10622.x","title":"The Effect of Microgravity and Space Flight on the Chemical Senses","year":2002,"lang":"en","type":"review","venue":"Journal of Food Science","topic":"Spaceflight effects on biology","field":"Medicine","cited_by":60,"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":"Weightlessness; Space (punctuation); Aeronautics; Astrobiology; Physics; Computer science; Engineering; Astronomy","score_opus":0.03033640271223842,"score_gpt":0.3382323201344079,"score_spread":0.3078959174221695,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2051890635","genre_codex":"review","genre_gemma":"review","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"review","genre_consensus":"review","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.00023277388,0.9984079,0.00007405497,0.00009942384,0.00020006306,0.0000031940847,0.000012238236,0.000005664575,0.00096465345],"genre_scores_gemma":[0.0009814927,0.9978551,0.00012126759,0.00009606788,0.00018391311,0.000004919855,0.000023020788,0.0000010766297,0.00073310104],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.9998258,0.000027905853,0.000027526925,0.000036770936,0.000068240464,0.000013774669],"domain_scores_gemma":[0.99965656,0.00014904811,0.000054740663,0.0000100280395,0.000094220755,0.000035457273],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00030055645,0.0013173794,0.0014302528,0.0023969726,0.00033716313,0.0007104886,0.0006839331,0.0010191231,0.0044957027],"category_scores_gemma":[0.0006101287,0.00019629902,0.0003674725,0.0029313609,0.00038799192,0.00115689,0.00051115535,0.000658128,0.0025150604],"study_design_candidate":"not_applicable","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000092860246,0.000059404647,0.00033003624,0.013395629,0.00005804454,0.000423195,0.00010134951,0.00038161356,0.0022576363,0.0010284968,0.015564749,0.9663069],"study_design_scores_gemma":[0.000015049387,0.00028205346,0.0039015212,0.0036230774,0.00013216857,0.004301465,0.00020372184,0.00007222445,0.0009222433,0.0014057162,0.9851149,0.000025824776],"about_ca_topic_score_codex":0.0012671623,"about_ca_topic_score_gemma":0.0020904446,"teacher_disagreement_score":0.0044957027,"about_ca_system_score_codex":0.0003181354,"about_ca_system_score_gemma":0.00065700716,"threshold_uncertainty_score":0.015039623},"labels":[],"label_agreement":null},{"id":"W2052068815","doi":"10.1111/j.1365-2621.2002.tb10285.x","title":"Effect of High Hydrostatic Pressure on the Secondary Structures of BSA and Apo‐ and Holo‐α‐Lactalbumin Employing Fourier Transform Infrared Spectroscopy","year":2002,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":30,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"McGill University","funders":"","keywords":"Chemistry; Fourier transform infrared spectroscopy; Bovine serum albumin; Protein secondary structure; Infrared spectroscopy; Hydrostatic pressure; Denaturation (fissile materials); Lactalbumin; Infrared; Spectroscopy; Analytical Chemistry (journal); Crystallography; Biophysics; Chromatography; Biochemistry; Nuclear chemistry; Organic chemistry; Chemical engineering","score_opus":0.013537701157329277,"score_gpt":0.22194000770922576,"score_spread":0.20840230655189648,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2052068815","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9987301,0.00033004466,0.0006068465,0.000023288752,0.0000046837818,0.000005763161,0.000031153722,0.000015149469,0.00025297367],"genre_scores_gemma":[0.99891496,0.00017517094,0.00050766877,0.000018963836,0.000010580562,0.0000073149413,0.00006858372,0.000010060549,0.00028680003],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998461,0.000033824104,0.0000076228634,0.000020168212,0.00006297162,0.000029324994],"domain_scores_gemma":[0.99972457,0.00011825906,0.00006575601,0.000015030306,0.000029391,0.00004693767],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0001959327,0.00028142487,0.0001788918,0.00012952556,0.0001638489,0.00025349282,0.00012851441,0.00020014757,0.00083128817],"category_scores_gemma":[0.00039207202,0.00016712715,0.00018292443,0.00010738898,0.00041131547,0.00025291415,0.00022023144,0.00036008438,0.000121540965],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00012392426,0.000013456118,0.00027759135,0.000025039515,0.0000075637413,0.000042367024,0.000028381579,0.00005280803,0.9986298,0.000015463263,0.000008446094,0.00077510864],"study_design_scores_gemma":[0.000012241917,0.00033682262,0.0071093603,0.0000025279035,0.000011401856,0.00012774217,0.000025630798,0.00072472607,0.9912821,0.00003286092,0.00032912873,0.0000054358625],"about_ca_topic_score_codex":0.00029102855,"about_ca_topic_score_gemma":0.00029280334,"teacher_disagreement_score":0.00083128817,"about_ca_system_score_codex":0.00014297069,"about_ca_system_score_gemma":0.00008544658,"threshold_uncertainty_score":0.0027809143},"labels":[],"label_agreement":null},{"id":"W2054825616","doi":"10.1111/j.1750-3841.2006.00144_1.x","title":"Recognizing Top JFS Papers","year":2006,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Potato Plant Research","field":"Agricultural and Biological Sciences","cited_by":0,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":true,"ca_institutions":"","funders":"","keywords":"Impact factor; Citation; Library science; Subject (documents); Publishing; Publication; Web of science; Mainstream; Skepticism; Computer science; MEDLINE; Political science; Law; Philosophy","score_opus":0.031141973454257996,"score_gpt":0.2485300545421662,"score_spread":0.2173880810879082,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2054825616","genre_codex":"editorial","genre_gemma":"empirical","domain_codex":null,"domain_gemma":"evaluation","model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":null,"domain_candidate":"evaluation","domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.027871044,0.080327004,0.009083411,0.27756646,0.39531136,0.0007719595,0.0055693523,0.0024895037,0.20100993],"genre_scores_gemma":[0.1883896,0.07657723,0.033255648,0.12094731,0.27491197,0.0010472425,0.010875348,0.00345176,0.2905439],"study_design_codex":"not_applicable","study_design_gemma":"observational","domain_scores_codex":[0.9609477,0.003224286,0.0053421576,0.0033736806,0.02271383,0.00439837],"domain_scores_gemma":[0.79284644,0.026113063,0.022967786,0.007916767,0.08937019,0.06078567],"candidate_categories":["metaresearch","bibliometrics"],"consensus_categories":[],"category_scores_codex":[0.03329978,0.0017307651,0.0018554218,0.033914864,0.007168033,0.034361552,0.003687359,0.0055896733,0.05260948],"category_scores_gemma":[0.12633792,0.0008508182,0.0018012424,0.029944038,0.0027505008,0.014915371,0.009853507,0.0040493193,0.031797692],"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":[0.00009922405,0.000038651946,0.006259476,0.0012546056,0.00004651509,0.0012786601,0.0011412147,0.000053121144,0.00084218435,0.008072854,0.8008023,0.18011114],"study_design_scores_gemma":[0.000018935223,0.000058171998,0.0076069944,0.0009501219,0.00003126801,0.0023622985,0.002521584,0.00014295422,0.00044199754,0.0070872833,0.9787199,0.00005850353],"about_ca_topic_score_codex":0.0019256382,"about_ca_topic_score_gemma":0.0044441605,"teacher_disagreement_score":0.9667002,"about_ca_system_score_codex":0.008083275,"about_ca_system_score_gemma":0.012408232,"threshold_uncertainty_score":0.17610824},"labels":[],"label_agreement":null},{"id":"W2056124368","doi":"10.1111/j.1365-2621.2002.tb11381.x","title":"Tensile and Barrier Properties of Edible Films Made from Whey Proteins","year":2002,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Nanocomposite Films for Food Packaging","field":"Materials Science","cited_by":217,"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":"Ultimate tensile strength; Whey protein isolate; Plasticizer; Glycerol; Whey protein; Elongation; Emulsion; Calcium; Microstructure; Materials science; Biopolymer; Chemical engineering; Composite material; Chemistry; Chromatography; Polymer; Organic chemistry; Metallurgy","score_opus":0.027409085215708343,"score_gpt":0.21814696460620112,"score_spread":0.19073787939049278,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2056124368","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.997563,0.0009894321,0.00073130854,0.000019779009,0.000007862761,0.000008602551,0.00013050712,0.000015479425,0.0005340483],"genre_scores_gemma":[0.99740005,0.000632421,0.00095156085,0.000011018431,0.0000029167718,0.000010388576,0.0002070466,0.000013449998,0.00077123346],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999205,0.000007903291,0.000005976764,0.000015675327,0.000034504028,0.000015506184],"domain_scores_gemma":[0.9997203,0.00007482625,0.00007597074,0.000011871341,0.000078442885,0.00003867726],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00016488736,0.00031310497,0.00015838548,0.00017503215,0.00011904412,0.00020977105,0.00014971643,0.00022190143,0.00089100533],"category_scores_gemma":[0.00035231299,0.00018510975,0.00012875051,0.00013885429,0.00012810135,0.00023422892,0.000115971416,0.00031866538,0.00011963451],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000051444382,0.000006313815,0.0000771139,0.00003404033,0.0000034721265,0.000019201649,0.00001488078,0.000028839278,0.9993063,0.000010310348,0.000008509628,0.00043953373],"study_design_scores_gemma":[0.000007877858,0.0001430787,0.0029740653,0.0000067225506,0.000017063723,0.00004916731,0.000018939209,0.00026480315,0.99624854,0.000006161868,0.00026047014,0.000003102909],"about_ca_topic_score_codex":0.00058880233,"about_ca_topic_score_gemma":0.0008773525,"teacher_disagreement_score":0.00089100533,"about_ca_system_score_codex":0.00016383016,"about_ca_system_score_gemma":0.00007276255,"threshold_uncertainty_score":0.002980709},"labels":[],"label_agreement":null},{"id":"W2056690835","doi":"10.1111/j.1750-3841.2009.01143.x","title":"Persistent Organic Pollutants in Fish Oil Supplements on the Canadian Market: Polychlorinated Dibenzo‐ <i>p</i> ‐Dioxins, Dibenzofurans, and Polybrominated Diphenyl Ethers","year":2009,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Toxic Organic Pollutants Impact","field":"Environmental Science","cited_by":27,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":true,"ca_institutions":"Health Canada","funders":"","keywords":"Polybrominated diphenyl ethers; Chemistry; Fish oil; Environmental chemistry; Pollutant; Food science; Fish <Actinopterygii>; Polychlorinated dibenzofurans; Fish consumption; Biology; Organic chemistry; Fishery","score_opus":0.01093571400796614,"score_gpt":0.21921413277543308,"score_spread":0.20827841876746694,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2056690835","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9931583,0.0013386159,0.00021047445,0.00014994337,0.000008362141,0.0000393569,0.0009049169,0.000013523208,0.0041764257],"genre_scores_gemma":[0.9893594,0.0016975998,0.0012850434,0.00013561941,0.0000045668735,0.0000117381405,0.0011427708,0.000008222278,0.0063550198],"study_design_codex":"observational","study_design_gemma":"observational","domain_scores_codex":[0.9994646,0.000024776231,0.000017922828,0.000054088403,0.00037379627,0.0000649002],"domain_scores_gemma":[0.99957436,0.000019444939,0.00007124876,0.0000076000124,0.00028489562,0.000042380816],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0004362479,0.00027548548,0.00020091851,0.00073191203,0.0015489985,0.00078619656,0.00026112061,0.00026718588,0.0022687207],"category_scores_gemma":[0.00062505587,0.00015684112,0.00017180499,0.0012683185,0.00038317798,0.00021930944,0.00030408462,0.00018519539,0.00027639972],"study_design_candidate":"observational","study_design_consensus":"observational","about_ca_topic_candidate":true,"about_ca_topic_consensus":true,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0014583096,0.0003472812,0.7483216,0.00054661895,0.00015217802,0.0009726204,0.0014945862,0.0004252893,0.13527907,0.00025892773,0.003311594,0.107431866],"study_design_scores_gemma":[0.000021112513,0.0003705019,0.9467995,0.000069363916,0.00012716044,0.00030755508,0.0014720852,0.00047118813,0.03733388,0.00006830136,0.012932312,0.000026913103],"about_ca_topic_score_codex":0.8467498,"about_ca_topic_score_gemma":0.9486038,"teacher_disagreement_score":0.15325022,"about_ca_system_score_codex":0.0057599247,"about_ca_system_score_gemma":0.0071414337,"threshold_uncertainty_score":0.30830544},"labels":[],"label_agreement":null},{"id":"W2056905140","doi":"10.1111/j.1750-3841.2009.01475.x","title":"Physicochemical Effects of the Lipid Phase and Protein Level on Meat Emulsion Stability, Texture, and Microstructure","year":2010,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Meat and Animal Product Quality","field":"Agricultural and Biological Sciences","cited_by":153,"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":"Ministère de l’Éducation, Gouvernement de l’Ontario","keywords":"Canola; Food science; Emulsion; Palm oil; Chemistry; Globules of fat; Animal fat; Linseed oil; Biochemistry; Milk fat","score_opus":0.03140411631473435,"score_gpt":0.26684373658292265,"score_spread":0.2354396202681883,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2056905140","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9987723,0.00036074276,0.00043688228,0.000012813222,0.0000048845272,0.000009303398,0.00007105946,0.000008115341,0.00032380252],"genre_scores_gemma":[0.9976037,0.00034246655,0.0010616599,0.000021687818,0.0000032546702,0.000010313444,0.00012855227,0.000012589542,0.0008158246],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998105,0.000041174266,0.000020553989,0.000035273883,0.000054219883,0.000038359463],"domain_scores_gemma":[0.9996754,0.00009901736,0.00008349453,0.000014867336,0.00006889826,0.00005829341],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00034351935,0.0003045227,0.00022712303,0.00020057496,0.00013996761,0.00029126645,0.00014250603,0.0002038831,0.001253141],"category_scores_gemma":[0.00057151995,0.00020268506,0.0002132888,0.00018563842,0.00027533056,0.00023103766,0.00020815067,0.00036901838,0.00017090407],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0005265258,0.000025601415,0.00054840674,0.000041502404,0.000009900959,0.000030562904,0.000021590238,0.000058634923,0.9979943,0.000011636701,0.0000052749647,0.000726088],"study_design_scores_gemma":[0.00001326252,0.0011984238,0.01268257,0.00000492609,0.000043930722,0.00009075595,0.00004698735,0.00033292835,0.9852191,0.000014968628,0.00034523162,0.0000068062095],"about_ca_topic_score_codex":0.0013509478,"about_ca_topic_score_gemma":0.0020622017,"teacher_disagreement_score":0.0013509478,"about_ca_system_score_codex":0.00022339889,"about_ca_system_score_gemma":0.00016933,"threshold_uncertainty_score":0.004192114},"labels":[],"label_agreement":null},{"id":"W2057378699","doi":"10.1111/j.1750-3841.2006.00075.x","title":"Plasticization of Pea Starch Films with Monosaccharides and Polyols","year":2006,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Nanocomposite Films for Food Packaging","field":"Materials Science","cited_by":245,"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":"Plasticizer; Starch; Monosaccharide; Polyol; Glycerol; Materials science; Polymer chemistry; Polymer; Ultimate tensile strength; Chemical engineering; Ethylene glycol; Organic chemistry; Chemistry; Polyurethane; Composite material","score_opus":0.008204606097168703,"score_gpt":0.22527560165834068,"score_spread":0.217070995561172,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2057378699","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9976069,0.0006206586,0.0010416518,0.000012232115,0.000012654198,0.000016042986,0.000071542156,0.000020170693,0.00059822504],"genre_scores_gemma":[0.9966186,0.0004734032,0.0015576277,0.000026328496,0.0000050999347,0.000017920876,0.00015079392,0.000017755421,0.0011323255],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999305,0.000007258013,0.000005768195,0.000018256233,0.00001869448,0.00001955614],"domain_scores_gemma":[0.99993086,0.000017134978,0.000019393026,0.0000066582397,0.000012664772,0.000013268543],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00008780483,0.00046032807,0.00012398277,0.00020817586,0.00008467891,0.0001619136,0.0001447896,0.000163434,0.00084818905],"category_scores_gemma":[0.00013992505,0.00014667136,0.00024850763,0.00017966703,0.000088304856,0.00023673299,0.00012517352,0.00030262812,0.00010421552],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000025242496,0.000004499526,0.000038485843,0.000018344317,0.0000026678927,0.000025341124,0.0000058340693,0.000014078013,0.9995159,0.000006435808,0.0000031846437,0.00033993562],"study_design_scores_gemma":[0.0000020421032,0.00009745298,0.0017512697,0.0000029458604,0.0000067631777,0.000033958473,0.000008888512,0.00013772844,0.9977441,0.000004444631,0.00020885395,0.0000015510913],"about_ca_topic_score_codex":0.0003559678,"about_ca_topic_score_gemma":0.00041059093,"teacher_disagreement_score":0.00084818905,"about_ca_system_score_codex":0.00012625298,"about_ca_system_score_gemma":0.00006439804,"threshold_uncertainty_score":0.0028375387},"labels":[],"label_agreement":null},{"id":"W2057536365","doi":"10.1111/j.1365-2621.2005.tb09053.x","title":"Effects of Production and Processing Factors on Major Fruit and Vegetable Antioxidants","year":2005,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Antioxidant Activity and Oxidative Stress","field":"Medicine","cited_by":542,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Agriculture and Agri-Food Canada","funders":"","keywords":"Carotenoid; Antioxidant; Food science; Cultivar; Vitamin C; Food processing; Ascorbic acid; Health benefits; Vitamin; Chemistry; Biotechnology; Biology; Horticulture; Traditional medicine; Biochemistry; Medicine","score_opus":0.017120097962372856,"score_gpt":0.2790865970388078,"score_spread":0.26196649907643493,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2057536365","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.995047,0.00289583,0.00046951498,0.00007417118,0.000040416955,0.000054557353,0.00062889373,0.000026251904,0.00076337345],"genre_scores_gemma":[0.99300164,0.0011830195,0.0012020584,0.00010276363,0.000014651997,0.0000608201,0.00094780786,0.000058844835,0.0034284124],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.9994024,0.00015571271,0.000041700077,0.00022518849,0.000092823306,0.00008223297],"domain_scores_gemma":[0.99693346,0.001720065,0.0004704666,0.0001457293,0.00039790792,0.0003323545],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00069079193,0.0006041684,0.0005631402,0.0003463074,0.00036376726,0.0011161168,0.00028771083,0.00029235845,0.005379024],"category_scores_gemma":[0.0019379854,0.00023716921,0.0005924682,0.00048201458,0.0002938585,0.00054104946,0.00048765834,0.0007623037,0.00061154313],"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":[0.03334056,0.0026978725,0.068377234,0.0018885356,0.001197899,0.00051883346,0.00065865816,0.00049294345,0.85868907,0.00023050072,0.0006723636,0.031235587],"study_design_scores_gemma":[0.00017252791,0.010005091,0.7958899,0.00011120802,0.0015951621,0.00033973815,0.0006524693,0.0012910984,0.1837849,0.00043332914,0.0056467997,0.00007771654],"about_ca_topic_score_codex":0.003211124,"about_ca_topic_score_gemma":0.0029797447,"teacher_disagreement_score":0.005379024,"about_ca_system_score_codex":0.0005429972,"about_ca_system_score_gemma":0.00065500557,"threshold_uncertainty_score":0.017994642},"labels":[],"label_agreement":null},{"id":"W2057612607","doi":"10.1111/j.1750-3841.2012.02929.x","title":"Mechanism of Hydrolysis of Native and Cooked Starches from Different Botanical Sources in the Presence of Tea Extracts","year":2012,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Tea Polyphenols and Effects","field":"Medicine","cited_by":33,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Guelph","funders":"","keywords":"Hydrolysis; Chemistry; Mechanism (biology); Food science; Biochemistry; Philosophy","score_opus":0.03345173513423312,"score_gpt":0.28922777180124165,"score_spread":0.25577603666700854,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2057612607","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99530375,0.0021123723,0.0017653318,0.000041399362,0.000017594039,0.000032056607,0.0001472093,0.000027260316,0.0005531144],"genre_scores_gemma":[0.995992,0.00087425765,0.0016984898,0.000029135139,0.0000067863725,0.00003378765,0.00012842908,0.000008595854,0.0012285599],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998765,0.000030980304,0.00001150784,0.000030528605,0.000022042743,0.000028318967],"domain_scores_gemma":[0.9998246,0.00006381166,0.0000440601,0.000021548734,0.000021592468,0.000024443449],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00030885026,0.00040098876,0.00040408608,0.0001607845,0.000095869465,0.00022629365,0.00020966328,0.0003247447,0.00079006585],"category_scores_gemma":[0.00023047047,0.00023318232,0.0005476186,0.00012696141,0.00019387162,0.0002734723,0.00012839401,0.0004745513,0.00018791063],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00051874865,0.00002970316,0.00022257939,0.000080566795,0.000022068862,0.000037055474,0.000030247751,0.0000769599,0.9980604,0.000030669486,0.000008936061,0.000882141],"study_design_scores_gemma":[0.000023892217,0.00057590986,0.007024625,0.000007956811,0.000031314063,0.00009410345,0.00003115595,0.00062274054,0.99125755,0.000034868957,0.00028818182,0.000007797028],"about_ca_topic_score_codex":0.00040972076,"about_ca_topic_score_gemma":0.00042196992,"teacher_disagreement_score":0.00079006585,"about_ca_system_score_codex":0.00011845226,"about_ca_system_score_gemma":0.00010451677,"threshold_uncertainty_score":0.0026429892},"labels":[],"label_agreement":null},{"id":"W2059217787","doi":"10.1111/j.1750-3841.2010.01753.x","title":"Effect of High Pressure Pasteurization on Bacterial Load and Bioactivity of <i>Echinacea Purpurea</i>","year":2010,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Herbal Medicine Research Studies","field":"Medicine","cited_by":25,"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 British Columbia","funders":"","keywords":"Pasteurization; Chemistry; Food science; Hydrostatic pressure; ABTS; Nitric oxide; Food spoilage; Chlorogenic acid; Antioxidant; Echinacea (animal); Shelf life; Biochemistry; Traditional medicine; Bacteria; Biology; Organic chemistry; DPPH","score_opus":0.008400235314836964,"score_gpt":0.30551633178729154,"score_spread":0.29711609647245457,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2059217787","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99591947,0.0017165596,0.0013395303,0.00008550666,0.00001721335,0.000023706465,0.00014799582,0.00004668505,0.00070333417],"genre_scores_gemma":[0.9971125,0.00070278865,0.0012072835,0.000096058575,0.000019281757,0.000021963515,0.0002152159,0.000014188748,0.00061075995],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998623,0.000026211006,0.000008643892,0.000031415733,0.000041075287,0.00003026421],"domain_scores_gemma":[0.9998024,0.00006145861,0.00006359998,0.00001617739,0.000031979987,0.000024444655],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00019265448,0.0004140713,0.00026806415,0.00020387201,0.0002450728,0.00034318434,0.0002704575,0.00028236903,0.0014493874],"category_scores_gemma":[0.0002442901,0.00012024514,0.00023816606,0.00022087345,0.0003196147,0.00040358637,0.00035257035,0.0005310911,0.00019925855],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00015781705,0.000029410261,0.00031645075,0.00006575688,0.000010094334,0.000035923887,0.000022535332,0.000038590362,0.9971831,0.00001447133,0.000020233454,0.0021055755],"study_design_scores_gemma":[0.000006834814,0.00042282717,0.010290778,0.0000063735674,0.000021991165,0.00009455537,0.00004622967,0.00022930757,0.9879389,0.000014918345,0.0009222307,0.000005101023],"about_ca_topic_score_codex":0.0003365239,"about_ca_topic_score_gemma":0.0003467949,"teacher_disagreement_score":0.0014493874,"about_ca_system_score_codex":0.00017820077,"about_ca_system_score_gemma":0.00012602156,"threshold_uncertainty_score":0.004848659},"labels":[],"label_agreement":null},{"id":"W2059478596","doi":"10.1111/j.1365-2621.2001.tb04594.x","title":"Milk Protein Coatings Prevent Oxidative Browning of Apples and Potatoes","year":2001,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Phytochemicals and Antioxidant Activities","field":"Medicine","cited_by":154,"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 du Québec; Armand Frappier Museum; Institut National de la Recherche Scientifique","funders":"","keywords":"Browning; Chemistry; Antioxidant; Food science; Oxidative phosphorylation; Maillard reaction; Carboxymethyl cellulose; Reactive oxygen species; Radical; Calcium; Oxygen; Biochemistry; Organic chemistry; Sodium","score_opus":0.02078950244904483,"score_gpt":0.2760651969638032,"score_spread":0.2552756945147584,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2059478596","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9966955,0.00130926,0.0009769199,0.000027898188,0.000009107991,0.000012567661,0.000048856822,0.00002876215,0.0008911275],"genre_scores_gemma":[0.9949344,0.000658924,0.0017328106,0.000036534486,0.0000044433,0.0000114379945,0.00014460007,0.000024779998,0.0024521393],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.999912,0.000012686377,0.000006774842,0.000017160854,0.000027957009,0.000023267023],"domain_scores_gemma":[0.9998331,0.000029258297,0.000045809178,0.000014823452,0.000043639786,0.000033395994],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000109297325,0.0003025563,0.0001880264,0.00017957215,0.00011171752,0.00028055636,0.00013107166,0.00022874973,0.00097336795],"category_scores_gemma":[0.0002793816,0.00020186097,0.00015067511,0.0000761562,0.00012879043,0.0001249348,0.0001892269,0.00026255054,0.00017785448],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00005151324,0.000008002023,0.000089083325,0.00002704201,0.0000037962895,0.000020436804,0.00001188937,0.000014422377,0.9990934,0.000012761783,0.000010176484,0.00065742986],"study_design_scores_gemma":[0.000009519622,0.00026228264,0.007117527,0.000013036324,0.000024760568,0.00012240603,0.000032640375,0.0002706629,0.9910636,0.000021363721,0.0010592728,0.000002850102],"about_ca_topic_score_codex":0.000769481,"about_ca_topic_score_gemma":0.001042173,"teacher_disagreement_score":0.00097336795,"about_ca_system_score_codex":0.000109353,"about_ca_system_score_gemma":0.00012422405,"threshold_uncertainty_score":0.0032562613},"labels":[],"label_agreement":null},{"id":"W2060282499","doi":"10.1111/j.1750-3841.2009.01451.x","title":"Combination of Super Chilling and High Carbon Dioxide Concentration Techniques Most Effectively to Preserve Freshness of Shell Eggs during Long‐Term Storage","year":2009,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Meat and Animal Product Quality","field":"Agricultural and Biological Sciences","cited_by":3,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"PQ Corporation (Canada)","funders":"","keywords":"Carbon dioxide; Chemistry; Polyethylene; Breakage; Chromatography; Modified atmosphere; Membrane; Yolk; Shelf life; Food science; Materials science; Composite material; Biochemistry; Organic chemistry","score_opus":0.01825543818021963,"score_gpt":0.25702899837341475,"score_spread":0.23877356019319512,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2060282499","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9933083,0.0030608186,0.0029896793,0.00005270059,0.000036547095,0.000041839437,0.0000684501,0.000040257477,0.00040145853],"genre_scores_gemma":[0.9930201,0.0010133237,0.005025105,0.00006672595,0.000027126198,0.000037805083,0.00014453026,0.000023724355,0.0006414397],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9997445,0.000035472873,0.000026309011,0.00007491395,0.00008529666,0.00003346473],"domain_scores_gemma":[0.9997447,0.000035268462,0.000086133405,0.000035305686,0.000059231435,0.000039259507],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00022170157,0.0006017573,0.00038690845,0.0002500184,0.00017929652,0.00029854022,0.0002816847,0.00023641335,0.00072179694],"category_scores_gemma":[0.00025881798,0.00015851026,0.0002778431,0.0002584836,0.00024108932,0.0003021899,0.00027317627,0.00032539424,0.00013936087],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00022210504,0.000023578119,0.0006208786,0.000070051065,0.000018939625,0.0000319753,0.00001169527,0.00006344328,0.99673057,0.000007532312,0.000016555236,0.0021827929],"study_design_scores_gemma":[0.000015762496,0.0012688976,0.017598284,0.000008624771,0.00007322405,0.00031605695,0.000038207334,0.00045923083,0.979282,0.000011563209,0.0009136171,0.000014532491],"about_ca_topic_score_codex":0.0005272095,"about_ca_topic_score_gemma":0.0016679864,"teacher_disagreement_score":0.00072179694,"about_ca_system_score_codex":0.00017615897,"about_ca_system_score_gemma":0.00022644279,"threshold_uncertainty_score":0.0024145842},"labels":[],"label_agreement":null},{"id":"W2062723237","doi":"10.1111/j.1365-2621.2005.tb07179.x","title":"Biochemical Properties of Natural Actomyosin Extracted from Normal and Pale, Soft, and Exudative Pork Loin After Frozen Storage","year":2005,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Meat and Animal Product Quality","field":"Agricultural and Biological Sciences","cited_by":44,"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 Saskatchewan","funders":"Ministry of Agriculture - Saskatchewan","keywords":"Chemistry; Loin; Food science; Myosin; Denaturation (fissile materials); Disulfide bond; Water holding capacity; Longissimus muscle; Longissimus; Myofibril; Biochemistry; Anatomy; Animal science; Biology","score_opus":0.026373107738714797,"score_gpt":0.22745362718551546,"score_spread":0.20108051944680067,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2062723237","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99867177,0.0002874179,0.0004495966,0.000012984212,0.000008692572,0.0000066003468,0.00027637364,0.0000066124117,0.00028003362],"genre_scores_gemma":[0.9956606,0.00025071084,0.0010080495,0.000039654104,0.000010262521,0.000027638473,0.0014694055,0.000013026762,0.0015206316],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999329,0.0000106376665,0.000009094498,0.000015263759,0.000017448092,0.000014693328],"domain_scores_gemma":[0.99976605,0.000040893505,0.000062747786,0.00001579565,0.00006406738,0.000050499337],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00015663293,0.00041567977,0.00016686633,0.0002587119,0.00015127817,0.00019860262,0.000105425046,0.0001496649,0.00103101],"category_scores_gemma":[0.00025690356,0.00010706332,0.00023034918,0.00023609753,0.00027977425,0.00022924645,0.00014948036,0.00031291522,0.00017614487],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00035694396,0.000019386995,0.0031692244,0.00004621024,0.00001403145,0.000075764656,0.00006744551,0.00005152643,0.9951351,0.000015393905,0.00001504907,0.0010339045],"study_design_scores_gemma":[0.000026496993,0.0015153746,0.3816843,0.0000335486,0.00008796689,0.0007623598,0.00046261118,0.0016562289,0.6120307,0.00011059614,0.0015947634,0.00003515045],"about_ca_topic_score_codex":0.00074729125,"about_ca_topic_score_gemma":0.0006798021,"teacher_disagreement_score":0.00103101,"about_ca_system_score_codex":0.00017333015,"about_ca_system_score_gemma":0.0001193855,"threshold_uncertainty_score":0.0034490824},"labels":[],"label_agreement":null},{"id":"W2065070552","doi":"10.1111/j.1750-3841.2012.02849.x","title":"<i>Myrtus communis</i> L. Infusions: The Effect of Infusion Time on Phytochemical Composition, Antioxidant, and Antimicrobial Activities","year":2012,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Essential Oils and Antimicrobial Activity","field":"Agricultural and Biological Sciences","cited_by":94,"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":"Institut national de la recherche scientifique","keywords":"Myrtus communis; Chemistry; Antioxidant; Antimicrobial; Linalool; Phytochemical; Eugenol; Chromatography; Food science; Composition (language); Essential oil; Biochemistry; Organic chemistry","score_opus":0.007542501862001763,"score_gpt":0.2181492026949989,"score_spread":0.21060670083299715,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2065070552","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99819905,0.0012162732,0.0002762378,0.000027903952,0.000013249125,0.0000094601655,0.00006849811,0.000021355849,0.0001679814],"genre_scores_gemma":[0.9974255,0.00053181656,0.0009876089,0.00006172871,0.000016904747,0.00001992261,0.00019337419,0.000021462776,0.00074169866],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99986696,0.000025718895,0.000012438885,0.00004415472,0.000021987336,0.000028824048],"domain_scores_gemma":[0.9997693,0.00004059243,0.00009440561,0.000018369066,0.000027242386,0.000050138584],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00018983973,0.00051529123,0.00041065709,0.00022265695,0.00017033206,0.00040666224,0.00016073529,0.00023769827,0.00066775724],"category_scores_gemma":[0.000214685,0.000116885785,0.0003104317,0.00022593126,0.00015919642,0.00043913847,0.00019090343,0.0006039341,0.00013330035],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0015754186,0.00016711085,0.00096446794,0.00007507827,0.00002164016,0.000040055573,0.000034134577,0.000026778385,0.9929644,0.000011345702,0.000019848,0.0040997337],"study_design_scores_gemma":[0.0000537387,0.0061345897,0.085171334,0.000029262425,0.00021136868,0.00021363253,0.000125169,0.0006620919,0.90547234,0.00003226086,0.0018714659,0.000022804905],"about_ca_topic_score_codex":0.0005285,"about_ca_topic_score_gemma":0.000854949,"teacher_disagreement_score":0.00066775724,"about_ca_system_score_codex":0.00015486685,"about_ca_system_score_gemma":0.00012138738,"threshold_uncertainty_score":0.0022338629},"labels":[],"label_agreement":null},{"id":"W2065765397","doi":"10.1111/j.1750-3841.2007.00298.x","title":"Detection and Quantification of Soy Allergens in Food: Study of Two Commercial Enzyme‐Linked Immunosorbent Assays","year":2007,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Food Allergy and Anaphylaxis Research","field":"Medicine","cited_by":26,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Agriculture and Agri-Food Canada","funders":"","keywords":"Soy protein; Papain; Chemistry; Food science; Bromelain; Chromatography; Enzyme; Cross-reactivity; Antigen; Biochemistry; Cross reactions; Biology; Immunology","score_opus":0.05900102894376544,"score_gpt":0.36167755870994617,"score_spread":0.30267652976618076,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2065765397","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.91230947,0.017241525,0.06783549,0.00022413621,0.00030958006,0.00051782414,0.00018346262,0.00022975294,0.00114879],"genre_scores_gemma":[0.9212834,0.004371057,0.071587116,0.00030738272,0.00019519718,0.00044508328,0.00067745167,0.00005589368,0.0010775264],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9933785,0.0024581577,0.00053237594,0.0011886297,0.0022280242,0.00021422641],"domain_scores_gemma":[0.99256927,0.004560372,0.0007071636,0.00046871853,0.0014990557,0.00019537138],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0066382913,0.0015428697,0.0009289972,0.001097112,0.00027100573,0.0010420409,0.00088764046,0.0016858486,0.00040827034],"category_scores_gemma":[0.008812204,0.000742203,0.0006942489,0.00073135627,0.0006741218,0.00084215106,0.00054071384,0.0007474419,0.0004437395],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0012461384,0.00076006196,0.0056377393,0.0005211946,0.00010637061,0.00017460897,0.00021388316,0.000187485,0.9745779,0.00010223036,0.000058530317,0.016413871],"study_design_scores_gemma":[0.00018874193,0.0070236437,0.019498358,0.00006936201,0.00028078703,0.0019183372,0.000116954834,0.0038519166,0.9649204,0.000071858274,0.0020104786,0.00004920717],"about_ca_topic_score_codex":0.00031705416,"about_ca_topic_score_gemma":0.00035645717,"teacher_disagreement_score":0.0066382913,"about_ca_system_score_codex":0.00033266898,"about_ca_system_score_gemma":0.00021389693,"threshold_uncertainty_score":0.035107017},"labels":[],"label_agreement":null},{"id":"W2066089221","doi":"10.1111/j.1750-3841.2008.00675.x","title":"Comparative Structural, Emulsifying, and Biological Properties of 2 Major Canola Proteins, Cruciferin and Napin","year":2008,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Protein Hydrolysis and Bioactive Peptides","field":"Biochemistry, Genetics and Molecular Biology","cited_by":189,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":true,"ca_institutions":"University of Alberta; Agriculture and Agri-Food Canada","funders":"","keywords":"Canola; Biology; Food science","score_opus":0.053493633966621594,"score_gpt":0.27414182209258325,"score_spread":0.22064818812596165,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2066089221","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9985135,0.0007733457,0.00029514663,0.000012278369,0.0000017054509,0.0000049644354,0.0000849805,0.0000048603933,0.00030922517],"genre_scores_gemma":[0.99737775,0.00048751917,0.00064825837,0.000026997788,0.0000034008103,0.0000092689215,0.0006212924,0.0000086892605,0.00081678125],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999441,0.000010298143,0.0000039914494,0.000012034652,0.000014441927,0.000015193754],"domain_scores_gemma":[0.9998504,0.00003898676,0.00004241836,0.000005342921,0.000024569796,0.000038211947],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0001261726,0.0003363485,0.00010910406,0.00025886635,0.00009050459,0.00017033401,0.00011012211,0.0001647241,0.00046525386],"category_scores_gemma":[0.00027508024,0.00008080713,0.00011332166,0.00015457165,0.0001757942,0.00022733254,0.000096346586,0.00017534553,0.00011211441],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00018395545,0.00001128507,0.00048128332,0.000018793236,0.000005352503,0.000024543022,0.000019508787,0.00004080866,0.9985085,0.000027478285,0.000008741275,0.00066968345],"study_design_scores_gemma":[0.000016992275,0.000795473,0.050497722,0.0000070161686,0.000040521034,0.00037382383,0.00008687868,0.0007147731,0.94545656,0.00007395932,0.0019266526,0.00000947241],"about_ca_topic_score_codex":0.0012757576,"about_ca_topic_score_gemma":0.001485607,"teacher_disagreement_score":0.0012757576,"about_ca_system_score_codex":0.00028077496,"about_ca_system_score_gemma":0.00010717251,"threshold_uncertainty_score":0.002536714},"labels":[],"label_agreement":null},{"id":"W2066426660","doi":"10.1111/j.1750-3841.2012.02952.x","title":"Discrimination of Volatiles of Refined and Whole Wheat Bread Containing Red and White Wheat Bran Using an Electronic Nose","year":2012,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Advanced Chemical Sensor Technologies","field":"Engineering","cited_by":18,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Manitoba","funders":"","keywords":"Bran; Electronic nose; Food science; Whole wheat; Wheat flour; Wheat bread; Chemistry; Bread making; Mathematics; Raw material; Materials science","score_opus":0.021464583719183396,"score_gpt":0.2637576797324447,"score_spread":0.2422930960132613,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2066426660","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9907788,0.00042998567,0.007978666,0.000026395011,0.000020874038,0.000025047797,0.00015179664,0.00004919921,0.00053920684],"genre_scores_gemma":[0.98256105,0.00032894645,0.015339504,0.000121920224,0.000013365203,0.00002362229,0.00034126345,0.0000150951555,0.0012552717],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998901,0.00001703413,0.0000068162667,0.000036571157,0.000032999673,0.000016521479],"domain_scores_gemma":[0.9998635,0.000059717433,0.000027016615,0.000009090416,0.000028088363,0.000012433174],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0001941852,0.00030376704,0.00020269415,0.00017210028,0.000078404315,0.00027306977,0.000181828,0.00038901452,0.0011398173],"category_scores_gemma":[0.00031575825,0.00007609784,0.00020121818,0.0001156527,0.00018201343,0.00028213733,0.00023707427,0.00019976379,0.00033477385],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0003141411,0.000036777656,0.003769159,0.000051759947,0.0000113808155,0.000042710944,0.000021763039,0.00012596593,0.9868548,0.000014499108,0.000023921499,0.008733156],"study_design_scores_gemma":[0.00003937423,0.0014764899,0.079672,0.00001836325,0.000066474786,0.0007070703,0.00023278265,0.007217071,0.90918785,0.000081151826,0.0012752732,0.000026103024],"about_ca_topic_score_codex":0.00037667647,"about_ca_topic_score_gemma":0.0006754301,"teacher_disagreement_score":0.0011398173,"about_ca_system_score_codex":0.00006679718,"about_ca_system_score_gemma":0.00008049188,"threshold_uncertainty_score":0.003813088},"labels":[],"label_agreement":null},{"id":"W2067077601","doi":"10.1111/j.1365-2621.2003.tb14146.x","title":"Optimization of Extraction of Anthocyanins from Black Currants with Aqueous Ethanol","year":2003,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Phytochemicals and Antioxidant Activities","field":"Medicine","cited_by":423,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Agriculture and Agri-Food Canada","funders":"","keywords":"Chemistry; Solvent; Extraction (chemistry); Yield (engineering); Ethanol; Antioxidant; Aqueous solution; Chromatography; Composition (language); Food science; Biochemistry; Organic chemistry; Materials science","score_opus":0.021839157759574575,"score_gpt":0.28543319119729127,"score_spread":0.2635940334377167,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2067077601","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9774284,0.0024188673,0.017885106,0.00009570396,0.00003472285,0.00021531688,0.0003087839,0.00010751567,0.0015055155],"genre_scores_gemma":[0.95670354,0.0032478054,0.03527511,0.0000861417,0.000024868525,0.0001758375,0.00097303826,0.00011848167,0.003395088],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9997547,0.00005266377,0.000033073902,0.000049304363,0.000067305016,0.00004284091],"domain_scores_gemma":[0.9998894,0.000030447121,0.000023738263,0.00000810283,0.000034720142,0.000013614744],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00040801355,0.0008770658,0.00062724994,0.00039935525,0.00027868195,0.00045976278,0.00020542742,0.00030708747,0.00087577687],"category_scores_gemma":[0.00028525837,0.00027884304,0.00039575432,0.00037150746,0.00020788489,0.00043151446,0.00028585648,0.00037971584,0.00049915543],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00007685327,0.000023349146,0.00011206308,0.00005855315,0.000010261752,0.000031324536,0.000013150991,0.000115618685,0.99831945,0.000015086733,0.000011362234,0.0012128382],"study_design_scores_gemma":[0.0000068321438,0.00010227034,0.0010093082,0.0000059419294,0.000027972863,0.000047093847,0.000012709925,0.00034355422,0.9977036,0.000010434231,0.0007260102,0.000004409052],"about_ca_topic_score_codex":0.0007715189,"about_ca_topic_score_gemma":0.0014982354,"teacher_disagreement_score":0.0008770658,"about_ca_system_score_codex":0.00018005907,"about_ca_system_score_gemma":0.00027552462,"threshold_uncertainty_score":0.002929747},"labels":[],"label_agreement":null},{"id":"W2067680547","doi":"10.1111/j.1365-2621.2001.tb16100.x","title":"Cryotolerance of <i>Escherichia coli</i> 0157:H7 in Laboratory Media and Food","year":2001,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Viral gastroenteritis research and epidemiology","field":"Medicine","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 Guelph","funders":"","keywords":"Escherichia coli; Cold-shock domain; Food science; Biology; Shock (circulatory); Enterobacteriaceae; Cold storage; Microbiology; Bacteria; Biochemistry; Genetics; Gene; Medicine; Horticulture","score_opus":0.028683885230372207,"score_gpt":0.30694066284241434,"score_spread":0.27825677761204215,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2067680547","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99879104,0.0002716414,0.0003314404,0.00002666094,0.000018053634,0.000018039798,0.00021073138,0.000006440034,0.00032591278],"genre_scores_gemma":[0.99679536,0.00031859774,0.00089247985,0.00006367205,0.000017876446,0.00003184527,0.0011385083,0.000013804812,0.0007278966],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99967504,0.000070459304,0.000029794624,0.00006484073,0.000081529164,0.000078370256],"domain_scores_gemma":[0.99961793,0.00007484121,0.00009127787,0.000046343743,0.00011610264,0.000053558164],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0003191689,0.0005836786,0.00037443152,0.00019628425,0.00021177609,0.0004306989,0.00031636874,0.00029901965,0.0012943225],"category_scores_gemma":[0.0005123961,0.00013248315,0.0003757492,0.00017246447,0.00027377048,0.00031953547,0.00044488412,0.000445509,0.00034508127],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0004935208,0.00013679828,0.0045367447,0.000097788434,0.00003025441,0.000084429565,0.000082793864,0.00007060088,0.9929166,0.00003376804,0.000057265795,0.0014594466],"study_design_scores_gemma":[0.000020007956,0.004231645,0.07594745,0.000032384047,0.00008668238,0.00050263834,0.00038186365,0.00033618358,0.91751355,0.000045168712,0.0008826531,0.000019621133],"about_ca_topic_score_codex":0.0015324032,"about_ca_topic_score_gemma":0.0014675558,"teacher_disagreement_score":0.0015324032,"about_ca_system_score_codex":0.00028077257,"about_ca_system_score_gemma":0.00024147327,"threshold_uncertainty_score":0.00432992},"labels":[],"label_agreement":null},{"id":"W2069389816","doi":"10.1111/j.1365-2621.2006.tb12395.x","title":"Stability of Lactobacillus reuteri in Different Types of Microcapsules","year":2006,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Probiotics and Fermented Foods","field":"Agricultural and Biological Sciences","cited_by":180,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Agriculture and Agri-Food Canada","funders":"","keywords":"Lactobacillus reuteri; Locust bean gum; Food science; Starch; Probiotic; Extrusion; Gellan gum; Carrageenan; Emulsion; Chemistry; Xanthan gum; Bacteria; Materials science; Lactobacillus; Rheology; Composite material; Biology; Biochemistry","score_opus":0.01994719034876229,"score_gpt":0.21556890694566247,"score_spread":0.19562171659690017,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2069389816","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99657935,0.0012786199,0.0016473694,0.000023961526,0.000014485509,0.000024083109,0.00009067226,0.0000308876,0.0003105278],"genre_scores_gemma":[0.99422705,0.00056952174,0.0038861276,0.000024046205,0.000007851562,0.00006151785,0.00026526445,0.000023370016,0.0009352964],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.999731,0.000049300234,0.000036062975,0.00007506355,0.00007301949,0.000035486468],"domain_scores_gemma":[0.9996474,0.00009374638,0.00012628942,0.000038248407,0.00006319389,0.00003114545],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0003544117,0.0004813282,0.0002957907,0.00026418344,0.00014185677,0.00043334285,0.00022593234,0.00035731844,0.00033049536],"category_scores_gemma":[0.0006152056,0.00020580106,0.00026834823,0.00012912342,0.00019165648,0.0003770785,0.00027884566,0.00025485546,0.00017567855],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0001346143,0.000014800168,0.00022933414,0.00004084564,0.000014003407,0.000023026454,0.000023074026,0.00014814707,0.998156,0.000018825252,0.0000064320493,0.0011909012],"study_design_scores_gemma":[0.000006112444,0.00032017924,0.0014970406,0.000008163207,0.000025309875,0.000058318816,0.000013525931,0.00034477987,0.9973508,0.0000076035053,0.00036322227,0.000004993658],"about_ca_topic_score_codex":0.00036522772,"about_ca_topic_score_gemma":0.00030701485,"teacher_disagreement_score":0.0004813282,"about_ca_system_score_codex":0.00029898487,"about_ca_system_score_gemma":0.0001561538,"threshold_uncertainty_score":0.0021693707},"labels":[],"label_agreement":null},{"id":"W2070181320","doi":"10.1111/j.1365-2621.2001.tb11335.x","title":"Physical Properties and Oil Absorption of Whey‐Protein‐Coated Paper","year":2001,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Material Properties and Processing","field":"Engineering","cited_by":124,"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":"Coating; Gloss (optics); Whey protein isolate; Whey protein; Scanning electron microscope; Materials science; Composite material; Modulus; Chemical engineering; Chemistry; Chromatography","score_opus":0.025056907327986405,"score_gpt":0.21018588367677063,"score_spread":0.18512897634878422,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2070181320","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99801576,0.00046549557,0.00073261093,0.00001348775,0.000013559937,0.000009508026,0.0001497473,0.0000121471685,0.0005877097],"genre_scores_gemma":[0.9974722,0.00040693692,0.00071978086,0.00001907536,0.0000070433325,0.000012427675,0.00031416395,0.00001741824,0.0010309742],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998474,0.0000137901625,0.000011309581,0.000030156842,0.00006485538,0.000032456075],"domain_scores_gemma":[0.9995982,0.00009693075,0.00011160684,0.000019746762,0.00011067422,0.00006281904],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00017402168,0.00034459308,0.00016464118,0.0003691748,0.00016987725,0.00036364814,0.00011937356,0.00026996314,0.0010388558],"category_scores_gemma":[0.0005434878,0.00018799969,0.00027094915,0.00028776075,0.00016531069,0.00024481124,0.00011952082,0.0003929454,0.00026772672],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00006579203,0.000018130395,0.0007092734,0.000032955315,0.000012151352,0.000058894606,0.00002702168,0.000055689296,0.9981006,0.000009673841,0.000016345866,0.000893421],"study_design_scores_gemma":[0.000009260448,0.0004476143,0.03696181,0.00000974494,0.00003966935,0.00022443394,0.000082836974,0.0005073755,0.9610982,0.000020176049,0.0005888337,0.0000100522175],"about_ca_topic_score_codex":0.00071864453,"about_ca_topic_score_gemma":0.00040031923,"teacher_disagreement_score":0.0010388558,"about_ca_system_score_codex":0.00016483612,"about_ca_system_score_gemma":0.00009121289,"threshold_uncertainty_score":0.0034753084},"labels":[],"label_agreement":null},{"id":"W2070740481","doi":"10.1111/j.1750-3841.2006.00050.x","title":"Portable Electronic Nose for Detection of Spoiling Alaska Pink Salmon ( <i>Oncorhynchus gorbuscha</i> )","year":2006,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Advanced Chemical Sensor Technologies","field":"Engineering","cited_by":32,"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","funders":"Division of Ocean Sciences; Alaska Sea Grant, University of Alaska Fairbanks","keywords":"Slush; Oncorhynchus; Fish <Actinopterygii>; Electronic nose; Fishery; Food spoilage; Animal science; Biology; Environmental science; Meteorology; Geography; Bacteria","score_opus":0.006182781379816949,"score_gpt":0.21467061154500217,"score_spread":0.2084878301651852,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2070740481","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9961669,0.00011579365,0.0029473659,0.000018677903,0.000012241315,0.000025688756,0.0002844377,0.0000719274,0.00035699728],"genre_scores_gemma":[0.9927059,0.00012758428,0.0056118504,0.00005055431,0.0000059506638,0.000025214162,0.00038086122,0.000007409988,0.0010846441],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99991274,0.00001145784,0.000004681285,0.00002471386,0.0000372537,0.00000907354],"domain_scores_gemma":[0.9998548,0.000025204788,0.000046906553,0.000009286093,0.00004749225,0.00001633909],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00015505613,0.00032289853,0.0001863796,0.0001384608,0.00009217996,0.00011514849,0.00021253589,0.00020239597,0.00091093226],"category_scores_gemma":[0.00027668526,0.00012023469,0.00014163456,0.000110865454,0.00012782718,0.00020356667,0.0001698533,0.00014107303,0.00030092834],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00050603825,0.00006591979,0.0320176,0.000095254494,0.00002504217,0.00008958638,0.00004769431,0.00037704594,0.9541671,0.0000134139555,0.00021731562,0.012377979],"study_design_scores_gemma":[0.00007505727,0.0034416565,0.42913404,0.000028069146,0.00015165718,0.0010957607,0.00022973814,0.009646695,0.5541793,0.000052040712,0.0019128047,0.000053244392],"about_ca_topic_score_codex":0.0021565065,"about_ca_topic_score_gemma":0.0048420285,"teacher_disagreement_score":0.0021565065,"about_ca_system_score_codex":0.00016590538,"about_ca_system_score_gemma":0.00012317674,"threshold_uncertainty_score":0.0042878985},"labels":[],"label_agreement":null},{"id":"W2071043149","doi":"10.1111/j.1750-3841.2011.02440.x","title":"The Effects of Different Chilling Methods on Meat Quality and Calpain Activity of Pork Muscle <i>Longissimus Dorsi</i>","year":2011,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Meat and Animal Product Quality","field":"Agricultural and Biological Sciences","cited_by":20,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Ministry of Education and Child Care","funders":"Natural Science Foundation of Jiangsu Province","keywords":"Tenderness; Calpain; Longissimus dorsi; Chemistry; Water holding capacity; Animal science; Food science; Longissimus; Longissimus muscle; Biology; Biochemistry; Enzyme","score_opus":0.09926236290436614,"score_gpt":0.3319809229518326,"score_spread":0.2327185600474665,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2071043149","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99352527,0.0048925877,0.0008717835,0.000051684277,0.00005154571,0.00003494913,0.00013781278,0.000026263604,0.0004081786],"genre_scores_gemma":[0.99413484,0.0019016579,0.0022783165,0.00016101502,0.000036963276,0.00006674445,0.00043381288,0.000015779255,0.0009710069],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99975735,0.00003650992,0.000028507753,0.00007241806,0.000053883086,0.00005135513],"domain_scores_gemma":[0.99954283,0.00008351507,0.00017750032,0.000029764984,0.00009269117,0.00007369884],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00034651332,0.00082905113,0.00035151467,0.00018873536,0.0002291975,0.00040944194,0.00029991244,0.00038695216,0.0017384976],"category_scores_gemma":[0.00036603955,0.00014339121,0.00043234392,0.00021642928,0.00044850665,0.0003950679,0.00026093717,0.0006116833,0.00022381658],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00433,0.000236875,0.005792026,0.00048790892,0.00006639254,0.00011181929,0.00007794974,0.0000791781,0.981486,0.000020565998,0.00007667868,0.0072346698],"study_design_scores_gemma":[0.00011822592,0.009936745,0.17295702,0.00005751989,0.00024517474,0.00051172543,0.00032723328,0.00054283865,0.8133233,0.000045412155,0.0018975493,0.00003725064],"about_ca_topic_score_codex":0.0011443687,"about_ca_topic_score_gemma":0.0020855453,"teacher_disagreement_score":0.0017384976,"about_ca_system_score_codex":0.00034936913,"about_ca_system_score_gemma":0.00022098255,"threshold_uncertainty_score":0.005815804},"labels":[],"label_agreement":null},{"id":"W2072217667","doi":"10.1111/j.1365-2621.2005.tb11527.x","title":"Formula Optimization of a Low‐fat Food System Containing Whey Protein Isolate‐ Xanthan Gum Complexes as Fat Replacer","year":2005,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":70,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Université Laval","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Xanthan gum; Food science; Fat substitute; Moisture; Chemistry; Viscosity; Whey protein isolate; Whey protein; Texture (cosmology); Water content; Response surface methodology; Rheology; Chromatography; Materials science; Organic chemistry; Composite material","score_opus":0.027798991815117226,"score_gpt":0.2458423782940636,"score_spread":0.2180433864789464,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2072217667","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9972894,0.00079377485,0.0014211594,0.000020661248,0.000011156265,0.00004200793,0.00006269283,0.000022319586,0.00033683414],"genre_scores_gemma":[0.99201864,0.00076223095,0.006155921,0.000018594928,0.000005328217,0.000053035863,0.00017809121,0.000021054742,0.00078707427],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998318,0.000033511184,0.000014141894,0.00003607734,0.00006179972,0.000022560655],"domain_scores_gemma":[0.99990237,0.000020736372,0.000027898197,0.000006210994,0.000027874636,0.000014838964],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00026208835,0.00039615916,0.00039096933,0.00030250178,0.00014902424,0.0003878821,0.00029077646,0.00029493097,0.00064821413],"category_scores_gemma":[0.0002836415,0.00015643933,0.00029373498,0.00024275397,0.00014615062,0.00028961003,0.00028397702,0.0003662907,0.00016700194],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00022850442,0.00008970175,0.00019004353,0.000113847,0.000012579698,0.00003560638,0.000013695445,0.0002761815,0.99668014,0.000030342859,0.00002431314,0.0023051153],"study_design_scores_gemma":[0.000029529054,0.0012189812,0.0022438753,0.000015746515,0.000059457623,0.00004487395,0.000023991408,0.0019473291,0.99329525,0.000008899573,0.0011048691,0.000007132741],"about_ca_topic_score_codex":0.0007504827,"about_ca_topic_score_gemma":0.0012596882,"teacher_disagreement_score":0.0007504827,"about_ca_system_score_codex":0.00022213258,"about_ca_system_score_gemma":0.00020373365,"threshold_uncertainty_score":0.002168417},"labels":[],"label_agreement":null},{"id":"W2072795823","doi":"10.1111/j.1750-3841.2006.00111.x","title":"Antioxidant Properties of Genistein in a Model Edible Oil System","year":2006,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Phytoestrogen effects and research","field":"Medicine","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":"Université de Sherbrooke; Agriculture and Agri-Food Canada","funders":"","keywords":"Linseed oil; Chemistry; Genistein; Fourier transform infrared spectroscopy; Antioxidant; Nuclear chemistry; Butylated hydroxyanisole; Vegetable oil; Food science; Organic chemistry; Chemical engineering","score_opus":0.032998100132743444,"score_gpt":0.2821415427579032,"score_spread":0.24914344262515975,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2072795823","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99595815,0.0008182314,0.0024783602,0.000022816746,0.000008317489,0.00001326062,0.00017437698,0.000026697264,0.0004998937],"genre_scores_gemma":[0.99491054,0.0005812874,0.002671401,0.000015129415,0.000002955904,0.000019088966,0.00037635874,0.000009077021,0.0014142159],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999354,0.000011555678,0.000004391808,0.000022608829,0.000014971224,0.000010994489],"domain_scores_gemma":[0.9999485,0.000013222832,0.000013560644,0.000004112671,0.000012692128,0.000007972446],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00013338706,0.00032888324,0.0001877446,0.00016263015,0.00013012448,0.00015709571,0.00013756868,0.00020055409,0.00068899663],"category_scores_gemma":[0.00012513534,0.00006574899,0.00010983068,0.0001401376,0.000113306094,0.00018134684,0.00011612833,0.0002414903,0.0001248581],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00015963736,0.000017398424,0.00012926965,0.000039089195,0.000004455184,0.000020371048,0.0000136861945,0.0001241731,0.998711,0.000024175024,0.000009736214,0.00074701995],"study_design_scores_gemma":[0.000011206879,0.0002746233,0.0010734325,0.0000058625146,0.000014389094,0.000033213884,0.000014216575,0.0006613907,0.99695325,0.000022028324,0.0009334837,0.0000029149978],"about_ca_topic_score_codex":0.0012165236,"about_ca_topic_score_gemma":0.0019800635,"teacher_disagreement_score":0.0012165236,"about_ca_system_score_codex":0.00030093035,"about_ca_system_score_gemma":0.00013942187,"threshold_uncertainty_score":0.0024188757},"labels":[],"label_agreement":null},{"id":"W2075229325","doi":"10.1111/j.1750-3841.2012.02784.x","title":"Most‐Cited Papers of 2009","year":2012,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Agricultural and Food Sciences","field":"Agricultural and Biological Sciences","cited_by":0,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":true,"ca_institutions":"","funders":"","keywords":"Library science; Wright; Food science; Chemistry; Art; Computer science; Art history","score_opus":0.025955119588708324,"score_gpt":0.22497521902045223,"score_spread":0.1990200994317439,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2075229325","genre_codex":"other","genre_gemma":"other","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"other","genre_consensus":"other","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.002284314,0.121130474,0.0023938334,0.026843239,0.28455096,0.0024276518,0.18583052,0.0033608556,0.37117812],"genre_scores_gemma":[0.0091552185,0.11984469,0.0072778794,0.0145486,0.06322414,0.0016625932,0.23627058,0.0031317442,0.54488456],"study_design_codex":"not_applicable","study_design_gemma":"not_applicable","domain_scores_codex":[0.9892708,0.00068075565,0.0022918037,0.0014132191,0.005002352,0.0013410096],"domain_scores_gemma":[0.9704983,0.0009615443,0.0024044274,0.0013533304,0.018588252,0.0061940453],"candidate_categories":["bibliometrics","insufficient_payload"],"consensus_categories":[],"category_scores_codex":[0.007351507,0.0030715256,0.004886952,0.027732573,0.003846949,0.029269367,0.004662721,0.0043967175,0.39283386],"category_scores_gemma":[0.024458688,0.0012964637,0.0039210333,0.024700355,0.0009910285,0.008250459,0.0062755137,0.0043607755,0.4583408],"study_design_candidate":"not_applicable","study_design_consensus":"not_applicable","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00011160729,0.000035874033,0.00032174963,0.004427631,0.000047224163,0.00012363937,0.000046978766,0.000034065026,0.0008024869,0.00091255206,0.92672926,0.06640698],"study_design_scores_gemma":[0.000026518634,0.000029437468,0.0012705622,0.0017644435,0.000029451061,0.00013877157,0.00003962453,0.000018605842,0.00018084957,0.00044287238,0.9960317,0.00002719718],"about_ca_topic_score_codex":0.0044476297,"about_ca_topic_score_gemma":0.0059852386,"teacher_disagreement_score":0.97226745,"about_ca_system_score_codex":0.005216764,"about_ca_system_score_gemma":0.014410305,"threshold_uncertainty_score":0.8660488},"labels":[],"label_agreement":null},{"id":"W2076411931","doi":"10.1111/j.1365-2621.2005.tb07107.x","title":"Effects of Lactic Acid Bacteria and Fermented Milks on Eicosanoid Production by Intestinal Epithelial Cells","year":2005,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Probiotics and Fermented Foods","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":"Cimetrix Solutions (Canada); Ontario Tech University; Acadia University","funders":"","keywords":"Eicosanoid; Prostaglandin E2; Lactobacillus rhamnosus; Fermentation; Probiotic; Chemistry; Prostaglandin; Bacteria; Lactic acid; Food science; Biology; Microbiology; Lactobacillus; Biochemistry; Arachidonic acid; Enzyme; Endocrinology","score_opus":0.008187935959336343,"score_gpt":0.20690574724494656,"score_spread":0.19871781128561022,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2076411931","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.996402,0.0026597842,0.00017211371,0.00007233591,0.000053810418,0.00001945293,0.00015507698,0.000007250778,0.00045819295],"genre_scores_gemma":[0.9966677,0.0011621017,0.0007678508,0.000094115254,0.000028934972,0.00004358821,0.00032318893,0.000003772977,0.0009086668],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99967957,0.000115182935,0.000041360523,0.000030231218,0.00004948951,0.00008425501],"domain_scores_gemma":[0.9997689,0.0000860473,0.000032748827,0.000022110793,0.000035807345,0.000054371307],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00041360737,0.00045285383,0.00047544827,0.00016883474,0.00018688606,0.00036286842,0.00014713543,0.00034264493,0.0015472989],"category_scores_gemma":[0.00030757382,0.00016749743,0.0004365624,0.00022192321,0.00022114106,0.00025989785,0.0003248091,0.00051397656,0.00024466304],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0055558407,0.0004859709,0.0011818896,0.00019003046,0.000029669658,0.0001440207,0.00008962512,0.00007671887,0.9887748,0.000040769686,0.0000613515,0.0033692736],"study_design_scores_gemma":[0.00021535567,0.008271757,0.021333912,0.000032458855,0.00007028424,0.00017053689,0.00019486254,0.00057327544,0.9675069,0.000028478928,0.0015897606,0.000012486762],"about_ca_topic_score_codex":0.0005398348,"about_ca_topic_score_gemma":0.0005962816,"teacher_disagreement_score":0.0015472989,"about_ca_system_score_codex":0.00023522774,"about_ca_system_score_gemma":0.00025747073,"threshold_uncertainty_score":0.005176246},"labels":[],"label_agreement":null},{"id":"W2077132221","doi":"10.1111/j.1365-2621.2004.tb10727.x","title":"Functional Foods: Their Role in Health Promotion and Disease Prevention","year":2004,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Fatty Acid Research and Health","field":"Nursing","cited_by":213,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Memorial University of Newfoundland","funders":"","keywords":"Polyphenol; Functional food; Health benefits; Disease; Coronary heart disease; Human health; Cardiovascular health; Mechanism (biology); Disease prevention; Food science; Health promotion; Chemistry; Biotechnology; Biology; Antioxidant; Medicine; Traditional medicine; Biochemistry; Environmental health; Public health","score_opus":0.0558369784817615,"score_gpt":0.3494587370426681,"score_spread":0.2936217585609066,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2077132221","genre_codex":"review","genre_gemma":"review","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"review","genre_consensus":"review","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.106214896,0.82960284,0.0052403538,0.012819812,0.0017225599,0.00007781557,0.00043335947,0.00010917876,0.043779097],"genre_scores_gemma":[0.6298103,0.33332995,0.009514004,0.0034345011,0.0018414907,0.000098268196,0.00027208912,0.000021094265,0.021678332],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.9999057,0.00004332063,0.000005865908,0.000010301834,0.000022933893,0.000011963462],"domain_scores_gemma":[0.9997098,0.00007970798,0.00006965447,0.000010462982,0.000070843045,0.000059657938],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00044652514,0.00038449984,0.00023443559,0.0007756881,0.00021483898,0.0007484038,0.00027234177,0.000795968,0.008381444],"category_scores_gemma":[0.00038406887,0.00007293664,0.00014703389,0.0003795982,0.00030718202,0.0004272183,0.00033104784,0.00045530943,0.0007070441],"study_design_candidate":"not_applicable","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0017007687,0.0011670832,0.008188735,0.0072831837,0.00013378462,0.0007436183,0.00034614955,0.00036848482,0.061380338,0.023275297,0.00844322,0.8869694],"study_design_scores_gemma":[0.0005133368,0.010121422,0.12971176,0.006812821,0.00063236535,0.0049560573,0.0012837147,0.0012282513,0.054596562,0.05577713,0.73427314,0.00009345865],"about_ca_topic_score_codex":0.00030400982,"about_ca_topic_score_gemma":0.00039347933,"teacher_disagreement_score":0.008381444,"about_ca_system_score_codex":0.00019462247,"about_ca_system_score_gemma":0.0003050347,"threshold_uncertainty_score":0.02803874},"labels":[],"label_agreement":null},{"id":"W2077320720","doi":"10.1111/j.1365-2621.2006.tb15629.x","title":"Thermorheological Characteristics of Soybean Protein Isolate","year":2006,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":48,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"McGill University","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Isothermal process; Kinetics; Thermodynamics; Chemistry; Activation energy; Materials science; Order of reaction; Reaction rate constant; Organic chemistry","score_opus":0.020135927529887392,"score_gpt":0.21733401152343054,"score_spread":0.19719808399354316,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2077320720","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99780244,0.00042081438,0.0009910042,0.000016564001,0.0000057706934,0.000007645028,0.000354605,0.0000150118985,0.0003859548],"genre_scores_gemma":[0.9972882,0.00021584173,0.0009375572,0.000020516984,0.0000030467663,0.000014433711,0.0007034791,0.000015359507,0.0008014822],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99989057,0.000012109912,0.000009512033,0.00002687383,0.000046478206,0.0000144650685],"domain_scores_gemma":[0.99981457,0.000035214936,0.000055102213,0.000008959684,0.000056897985,0.000029320825],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00017584163,0.00024526866,0.00017567404,0.00021929876,0.00009644052,0.00014357426,0.00007850112,0.00013336213,0.0007467908],"category_scores_gemma":[0.00026008574,0.00008826933,0.00013741515,0.00018642066,0.000118460615,0.00013264392,0.00008937882,0.00028649386,0.00019627881],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00006326481,0.000007984842,0.00080685475,0.000020844898,0.000002881773,0.000014260199,0.000023218996,0.000031519703,0.998543,0.0000056370473,0.00000961801,0.00047097477],"study_design_scores_gemma":[0.0000057267466,0.0003292556,0.05990242,0.000007835915,0.000022902466,0.000121867175,0.00007125152,0.0008890491,0.93799967,0.000016575363,0.0006236937,0.000009801574],"about_ca_topic_score_codex":0.0011200274,"about_ca_topic_score_gemma":0.0012453729,"teacher_disagreement_score":0.0011200274,"about_ca_system_score_codex":0.00017342654,"about_ca_system_score_gemma":0.00012401481,"threshold_uncertainty_score":0.002498269},"labels":[],"label_agreement":null},{"id":"W2077327222","doi":"10.1111/j.1750-3841.2009.01404.x","title":"Crystallization of High‐Amylose Starch by the Addition of Plasticizers at Low and Intermediate Concentrations","year":2009,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Nanocomposite Films for Food Packaging","field":"Materials Science","cited_by":62,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Manitoba","funders":"University of Manitoba","keywords":"Plasticizer; Crystallinity; Starch; Amylose; Materials science; Crystallization; Chemical engineering; Biopolymer; Polymer; Polymer chemistry; Chemistry; Organic chemistry; Composite material","score_opus":0.008112186256393506,"score_gpt":0.23698652275869297,"score_spread":0.22887433650229946,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2077327222","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.998024,0.00039531675,0.00093801226,0.000018709547,0.000008659208,0.000015825177,0.000051290594,0.000021301295,0.0005269382],"genre_scores_gemma":[0.9966408,0.00042133845,0.0020099985,0.000015320285,0.0000053811586,0.00002200192,0.000113445836,0.000020726271,0.0007509479],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998702,0.000024402918,0.000014592563,0.000030125191,0.000032851967,0.00002783615],"domain_scores_gemma":[0.99982053,0.00006440075,0.00005103082,0.000015091517,0.00002376476,0.000025225712],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0001617087,0.0004699409,0.00023221187,0.000174822,0.00010316457,0.0002378785,0.00017042353,0.00017689857,0.00065973756],"category_scores_gemma":[0.00031395777,0.00020897771,0.00022053212,0.00020057263,0.0001994992,0.00026042346,0.00015865361,0.00040912104,0.000099609315],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00005577813,0.000009903386,0.00006382084,0.000019732855,0.0000023985128,0.000016465277,0.000010095998,0.000036566486,0.99940395,0.000010021071,0.0000038946964,0.00036744136],"study_design_scores_gemma":[0.0000031484653,0.00008661559,0.0005660878,0.000001638226,0.0000053288754,0.000013798357,0.0000044006742,0.00018714536,0.9990096,0.000003886968,0.00011683759,0.0000015281263],"about_ca_topic_score_codex":0.0008736182,"about_ca_topic_score_gemma":0.0013739099,"teacher_disagreement_score":0.0008736182,"about_ca_system_score_codex":0.00019603138,"about_ca_system_score_gemma":0.00022223554,"threshold_uncertainty_score":0.0022070408},"labels":[],"label_agreement":null},{"id":"W2077664803","doi":"10.1111/j.1365-2621.2003.tb14137.x","title":"The Effect of Minor Components on Milk Fat Microstructure and Mechanical Properties","year":2003,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Food Chemistry and Fat Analysis","field":"Agricultural and Biological Sciences","cited_by":32,"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":"Microstructure; Rheology; Anhydrous; Milk fat; Globules of fat; Texture (cosmology); Materials science; Crystallization; Dynamic mechanical analysis; Chemistry; Modulus; Composite material; Organic chemistry; Polymer","score_opus":0.015700140176829136,"score_gpt":0.20469687356843272,"score_spread":0.18899673339160358,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2077664803","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99811757,0.0005830029,0.0006458145,0.000024523495,0.000012049168,0.000016894164,0.00019996654,0.000023506458,0.00037679586],"genre_scores_gemma":[0.9975019,0.0002952584,0.0007754761,0.000035750993,0.0000050281888,0.000017793816,0.00024973895,0.000029088536,0.0010899509],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998623,0.000023262694,0.000013122993,0.000030887557,0.00003451969,0.000035857815],"domain_scores_gemma":[0.99969625,0.00008358542,0.00006922804,0.00003205885,0.000063721265,0.000055187505],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00019120383,0.00042617333,0.00027851382,0.00018659563,0.00016776228,0.00039596285,0.00016956913,0.00022933478,0.0010685552],"category_scores_gemma":[0.0004561226,0.00026880993,0.00022728638,0.00020520695,0.0002976958,0.00019907605,0.00023530358,0.00040006172,0.00019854603],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00026282092,0.000009989547,0.00028367003,0.000023247889,0.000005719378,0.000017998324,0.000009763101,0.000027908189,0.99893254,0.000010441267,0.000007119408,0.0004087233],"study_design_scores_gemma":[0.000006125761,0.00013280196,0.006978518,0.0000030269935,0.00001612743,0.000038031965,0.000011999596,0.00016711738,0.9922733,0.000009319671,0.00036013915,0.0000034538834],"about_ca_topic_score_codex":0.0016573321,"about_ca_topic_score_gemma":0.0019236983,"teacher_disagreement_score":0.0016573321,"about_ca_system_score_codex":0.00031826706,"about_ca_system_score_gemma":0.00027814152,"threshold_uncertainty_score":0.0035746694},"labels":[],"label_agreement":null},{"id":"W2078095084","doi":"10.1111/j.1365-2621.2005.tb07191.x","title":"Oat‐based Symbiotic Beverage Fermented by <i>Lactobacillus plantarum, Lactobacillus paracasei</i> ssp. <i>casei</i> , and <i>Lactobacillus acidophilus</i>","year":2005,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Probiotics and Fermented Foods","field":"Agricultural and Biological Sciences","cited_by":59,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"McGill University","funders":"U.S. Department of Agriculture","keywords":"Food science; Lactobacillus acidophilus; Lactobacillus paracasei; Fermentation; Lactobacillus casei; Lactobacillus plantarum; Population; Probiotic; Lactobacillus; Inulin; Chemistry; Biology; Bacteria; Lactic acid; Medicine","score_opus":0.012583311552791005,"score_gpt":0.21105628940632754,"score_spread":0.19847297785353654,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2078095084","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9979965,0.00093581347,0.0005557688,0.00002446388,0.00001779096,0.000018508512,0.00009002896,0.000015290545,0.0003457801],"genre_scores_gemma":[0.9931076,0.00070100196,0.0041025872,0.000047329886,0.000008912362,0.000022741246,0.0005722716,0.000016085194,0.0014214582],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9997428,0.000040798754,0.000028857048,0.00004764084,0.00009668745,0.000043302334],"domain_scores_gemma":[0.999871,0.000011357363,0.000041940235,0.000007962308,0.000033448163,0.00003419923],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00022029948,0.0007482793,0.00038946312,0.00022532653,0.00021681987,0.00046515252,0.0002763968,0.00019779513,0.00094190094],"category_scores_gemma":[0.00018302927,0.00015060144,0.0003702431,0.00025258498,0.00013462025,0.000336126,0.00043040875,0.00035876586,0.00020095319],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00015247603,0.000060675018,0.00052351103,0.000037298996,0.0000127289,0.000026869278,0.000006632238,0.000021437016,0.9984616,0.000008040376,0.000010066874,0.0006785721],"study_design_scores_gemma":[0.000024271414,0.0014506408,0.013162953,0.000022718774,0.00007002688,0.00020462541,0.00007585936,0.0005252425,0.98339957,0.000010886583,0.0010460004,0.000007253992],"about_ca_topic_score_codex":0.0010916195,"about_ca_topic_score_gemma":0.0013335331,"teacher_disagreement_score":0.0010916195,"about_ca_system_score_codex":0.00018153801,"about_ca_system_score_gemma":0.0002581634,"threshold_uncertainty_score":0.0031509995},"labels":[],"label_agreement":null},{"id":"W2078800420","doi":"10.1111/j.1365-2621.2002.tb11369.x","title":"Emulsifying Properties of Whey Protein‐Carboxymethylcellulose Complexes","year":2002,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":57,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Université Laval","funders":"","keywords":"Whey protein isolate; Emulsion; Whey protein; Chemistry; Flocculation; Oil droplet; Chromatography; Coalescence (physics); Polysaccharide; Rheology; Chemical engineering; Materials science; Biochemistry; Organic chemistry","score_opus":0.09133376038107138,"score_gpt":0.22858898073491243,"score_spread":0.13725522035384105,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2078800420","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9974942,0.0010219975,0.0009023953,0.000022467138,0.000005483973,0.000015360056,0.000061111576,0.000011867669,0.00046501812],"genre_scores_gemma":[0.9975802,0.00038965556,0.0010841808,0.000021984171,0.0000035010917,0.000010373245,0.0001582797,0.000012692195,0.0007392674],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.999846,0.000025419164,0.000016306009,0.000026855849,0.00005492105,0.000030424322],"domain_scores_gemma":[0.9998011,0.000050631985,0.00004480803,0.000012235567,0.000058517984,0.00003269022],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00028677177,0.0003389573,0.00019610074,0.00015956207,0.0001244027,0.00025164103,0.00014729856,0.00027255138,0.0006618532],"category_scores_gemma":[0.00047685346,0.00010716148,0.0001362143,0.00012224288,0.00012969784,0.00021672396,0.0001378472,0.00028650204,0.00015295156],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00007034877,0.000012005141,0.00010671023,0.000022081507,0.000005077904,0.0000173251,0.000010110239,0.000026496318,0.99887615,0.00001774497,0.0000105357685,0.0008252571],"study_design_scores_gemma":[0.000006849519,0.00009826508,0.00092041766,0.0000022214815,0.000008750657,0.000037797305,0.0000042734223,0.00018911796,0.99844736,0.0000034045324,0.0002802028,0.000001245569],"about_ca_topic_score_codex":0.00080251286,"about_ca_topic_score_gemma":0.0005003113,"teacher_disagreement_score":0.00080251286,"about_ca_system_score_codex":0.00024725997,"about_ca_system_score_gemma":0.00010777892,"threshold_uncertainty_score":0.0022141337},"labels":[],"label_agreement":null},{"id":"W2079010009","doi":"10.1111/j.1365-2621.2002.tb08734.x","title":"Rapid Prediction of Maple Syrup Grade and Sensory Quality by Estimation of Microbial Quality of Maple Sap Using ATP Bioluminescence","year":2002,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Plant-Derived Bioactive Compounds","field":"Chemistry","cited_by":29,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Agriculture and Agri-Food Canada; Cegep de Saint Hyacinthe","funders":"","keywords":"Bioluminescence; Maple; Food science; Chemistry; Biology; Biochemistry; Botany","score_opus":0.10346189418965449,"score_gpt":0.30916182673444464,"score_spread":0.20569993254479016,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2079010009","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.96224296,0.00070682704,0.035143092,0.000052400017,0.000016349915,0.0000646286,0.00086168264,0.00019667059,0.0007153012],"genre_scores_gemma":[0.9661976,0.00045807357,0.030766273,0.000037812704,0.000007623925,0.000078893034,0.0011260794,0.000024971347,0.0013026983],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9996531,0.000075011194,0.00001850659,0.00005820168,0.00016911305,0.000026147181],"domain_scores_gemma":[0.99946886,0.0001700314,0.00012979472,0.000023702407,0.00016485147,0.00004280571],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00038011727,0.00058273145,0.00029631399,0.0004886027,0.00009399726,0.0005264219,0.00018776806,0.00037217513,0.0009418148],"category_scores_gemma":[0.00086108525,0.00014905265,0.00019847127,0.00029803603,0.00017964543,0.0003688858,0.00024090779,0.0003863902,0.00045830657],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00018389475,0.00003516578,0.0039201668,0.000073547766,0.00000853669,0.0000220834,0.000022805882,0.00016284063,0.9878105,0.000016129328,0.000034820252,0.0077095707],"study_design_scores_gemma":[0.000013931625,0.0008236232,0.050240815,0.000016257736,0.000038642316,0.00020220323,0.00007887476,0.0060895863,0.9417074,0.000049161255,0.00071950414,0.000020044443],"about_ca_topic_score_codex":0.00040335156,"about_ca_topic_score_gemma":0.00060842145,"teacher_disagreement_score":0.0009418148,"about_ca_system_score_codex":0.00012211333,"about_ca_system_score_gemma":0.00010646785,"threshold_uncertainty_score":0.0031507015},"labels":[],"label_agreement":null},{"id":"W2079214349","doi":"10.1111/j.1365-2621.2005.tb09032.x","title":"Influence of PET and PET/PEN Blend Packaging on Ascorbic Acid and Color in Juices Exposed to Fluorescent and UV Light","year":2005,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Dye analysis and toxicity","field":"Chemistry","cited_by":37,"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":"Polyethylene terephthalate; Chemistry; Ascorbic acid; Bottle; Orange juice; Polyethylene naphthalate; Fluorescence; Polyester; Fluorescent light; Food science; Orange (colour); Materials science; Optics","score_opus":0.011431218764334302,"score_gpt":0.2541446019800262,"score_spread":0.24271338321569189,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2079214349","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.999191,0.00034632292,0.0002066308,0.000006313845,0.0000067798037,0.000009336689,0.00009223114,0.000008586362,0.00013280966],"genre_scores_gemma":[0.99745065,0.0002711636,0.0012288077,0.000025252924,0.0000046583177,0.000018677447,0.0002750314,0.000019790536,0.00070603326],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99961674,0.000092234804,0.00003944903,0.00009417362,0.000095392075,0.00006193952],"domain_scores_gemma":[0.9993949,0.00013238919,0.00019000226,0.000036009515,0.00015700328,0.00008964472],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0003876361,0.00056816445,0.00037644044,0.00023650422,0.00026184734,0.00088930776,0.00023420392,0.00039379118,0.0008340243],"category_scores_gemma":[0.0006707602,0.0002841227,0.00037480614,0.00030313953,0.0002551993,0.0005323866,0.00024741303,0.00037969303,0.00016464699],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0015689705,0.00011334377,0.0043438026,0.000093787035,0.00004843986,0.00012288797,0.00017252708,0.00009876738,0.9914658,0.000014427906,0.000030620053,0.0019265666],"study_design_scores_gemma":[0.000012080975,0.001615794,0.055769634,0.00002191817,0.000102516366,0.0002027841,0.0003173219,0.0008369971,0.94056207,0.000012492957,0.0005268313,0.000019549532],"about_ca_topic_score_codex":0.002263316,"about_ca_topic_score_gemma":0.0026183883,"teacher_disagreement_score":0.002263316,"about_ca_system_score_codex":0.00037041184,"about_ca_system_score_gemma":0.00021839546,"threshold_uncertainty_score":0.00450027},"labels":[],"label_agreement":null},{"id":"W2080855443","doi":"10.1111/j.1365-2621.2001.tb04612.x","title":"Heating Conditions and Bread‐Making Potential of Substandard Flour","year":2001,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Food composition and properties","field":"Nursing","cited_by":26,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Agriculture and Agri-Food Canada","funders":"","keywords":"Food science; Wheat flour; Chemistry; Rice flour; Fineness; Bread making; Soy flour; Raw material","score_opus":0.026541679068318134,"score_gpt":0.2986901750808251,"score_spread":0.272148496012507,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2080855443","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9987056,0.00042517882,0.00046627695,0.000010161712,0.000010558611,0.000007753526,0.000046502795,0.000010459931,0.00031735946],"genre_scores_gemma":[0.9992506,0.000083707186,0.00033514696,0.000009887241,0.0000031844452,0.0000047104,0.0000789099,0.000009814827,0.00022396955],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.99985814,0.00003223328,0.000010086993,0.000039321,0.000031308828,0.000028762754],"domain_scores_gemma":[0.99981576,0.000054300275,0.000039449926,0.000022746432,0.000031005264,0.000036761136],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00021144519,0.000328268,0.00018976607,0.00015466895,0.0001745177,0.0002958316,0.000112141235,0.0001913999,0.0013733577],"category_scores_gemma":[0.00032344542,0.00015169563,0.00021489349,0.0001210382,0.00020851834,0.00019138075,0.00018266142,0.0003964272,0.00016205075],"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":[0.00038512627,0.000024903222,0.00057620264,0.000030271154,0.000008741486,0.00004179615,0.000036074336,0.00006907706,0.9980794,0.000027478109,0.000009834205,0.00071113417],"study_design_scores_gemma":[0.00002143467,0.0006961411,0.014462437,0.000007298178,0.000031733056,0.000091308655,0.00005236344,0.0004477441,0.9836226,0.00003766874,0.0005200103,0.00000918127],"about_ca_topic_score_codex":0.00052011973,"about_ca_topic_score_gemma":0.00044911355,"teacher_disagreement_score":0.0013733577,"about_ca_system_score_codex":0.00014950018,"about_ca_system_score_gemma":0.000098592034,"threshold_uncertainty_score":0.004594326},"labels":[],"label_agreement":null},{"id":"W2080971133","doi":"10.1111/j.1365-2621.2005.tb07172.x","title":"Functional Properties of Glycated Soy 11S Glycinin","year":2005,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":95,"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; Agriculture and Agri-Food Canada","funders":"","keywords":"Glycation; Maillard reaction; Chemistry; Incubation; Soy protein; Food science; Amadori rearrangement; Sugar; Chromatography; Glycosylation; Biochemistry; Solubility; Organic chemistry","score_opus":0.06207106374201264,"score_gpt":0.22396775572409927,"score_spread":0.16189669198208662,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2080971133","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9983542,0.00038041934,0.00076561753,0.000019456369,0.000006854029,0.000005187279,0.00014942797,0.000010614979,0.00030811352],"genre_scores_gemma":[0.9974853,0.00019417933,0.00078730774,0.000023340384,0.000003607193,0.0000048223246,0.00053223176,0.00001081399,0.00095846003],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999219,0.000016992695,0.000006076929,0.000015668234,0.000022892133,0.000016454609],"domain_scores_gemma":[0.99988794,0.000021036522,0.0000267672,0.000008419004,0.000029463921,0.000026385256],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00019116755,0.00043809906,0.00017224572,0.00013633436,0.00013747545,0.00018972755,0.00009387919,0.00019743675,0.0007560458],"category_scores_gemma":[0.00017764619,0.00008755926,0.00025565884,0.00013154307,0.00015100162,0.0001597018,0.00010671687,0.00026882632,0.0002026414],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00009264504,0.000006858957,0.00015097104,0.000018281415,0.0000040178247,0.000014503556,0.000012909551,0.000035560617,0.9992969,0.000011782269,0.0000046762875,0.00035080823],"study_design_scores_gemma":[0.0000027434,0.00017722437,0.0048716124,0.0000022455774,0.000010562401,0.00006921758,0.000016241192,0.00029331315,0.9941654,0.0000108685845,0.00037673756,0.000003845577],"about_ca_topic_score_codex":0.00069268956,"about_ca_topic_score_gemma":0.00043627326,"teacher_disagreement_score":0.0007560458,"about_ca_system_score_codex":0.00020457148,"about_ca_system_score_gemma":0.00008867597,"threshold_uncertainty_score":0.0025292635},"labels":[],"label_agreement":null},{"id":"W2082307435","doi":"10.1111/j.1365-2621.2003.tb12347.x","title":"Tenderness and Chemical Composition of Elk (Cervus elaphus) Meat: Effects of Muscle Type, Marinade Composition, and Cooking Method","year":2003,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Meat and Animal Product Quality","field":"Agricultural and Biological Sciences","cited_by":19,"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":"Tenderness; Marination; Chemistry; Food science; Composition (language); Polyunsaturated fatty acid; Longissimus dorsi; Sodium; Chemical composition; Animal science; Biochemistry; Fatty acid; Biology","score_opus":0.02832852408431582,"score_gpt":0.2719670444518644,"score_spread":0.2436385203675486,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2082307435","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9992793,0.0001867143,0.00023456616,0.000007756272,0.0000028561008,0.0000071700065,0.00006649971,0.0000051576235,0.0002099742],"genre_scores_gemma":[0.99661165,0.0002475982,0.00089853245,0.00005244056,0.0000044538056,0.000015982047,0.0002988738,0.000017153168,0.0018533693],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99990225,0.000020941743,0.000008863588,0.000029377195,0.000019486353,0.00001919865],"domain_scores_gemma":[0.9998179,0.000042755455,0.000039739218,0.000009355493,0.000035948462,0.000054375425],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00019043367,0.00031404936,0.000129053,0.00027773585,0.00010920805,0.00020827295,0.000092264214,0.00016475143,0.001303065],"category_scores_gemma":[0.00019462784,0.00017894468,0.00014367423,0.00010228034,0.00021946277,0.00015137905,0.0001197748,0.0002168271,0.00020104807],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0006967663,0.000032076383,0.0015975994,0.00002096055,0.000009523303,0.000024275367,0.00002106397,0.00002067307,0.99674064,0.000006065873,0.000005351644,0.0008250453],"study_design_scores_gemma":[0.00002651446,0.0018835479,0.10983813,0.00000935681,0.000052655127,0.00023626043,0.00008993693,0.000259278,0.8871876,0.000014677712,0.00039465725,0.0000073947263],"about_ca_topic_score_codex":0.0007882513,"about_ca_topic_score_gemma":0.0014392087,"teacher_disagreement_score":0.001303065,"about_ca_system_score_codex":0.00014716196,"about_ca_system_score_gemma":0.00007167814,"threshold_uncertainty_score":0.0043592453},"labels":[],"label_agreement":null},{"id":"W2082664317","doi":"10.1111/j.1750-3841.2006.00243.x","title":"Evaluation of Thermal Properties of Food Materials at High Pressures Using a Dual‐Needle Line‐Heat‐Source Method","year":2007,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Microbial Inactivation Methods","field":"Biochemistry, Genetics and Molecular Biology","cited_by":31,"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; Agriculture and Agri-Food Canada","funders":"","keywords":"Thermal diffusivity; Thermal conductivity; Materials science; Heat capacity; Thermal; Composite material; Calibration; Relative humidity; Analytical Chemistry (journal); Thermodynamics; Chemistry; Chromatography; Mathematics","score_opus":0.10076049616873194,"score_gpt":0.376227943556942,"score_spread":0.27546744738821005,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2082664317","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.87103146,0.0017724745,0.12419509,0.00007056706,0.000035627796,0.0001247283,0.0004830641,0.00050260953,0.0017844139],"genre_scores_gemma":[0.92851186,0.001149134,0.06756075,0.000061433995,0.000027816088,0.00021923035,0.00043823724,0.00008456323,0.0019470672],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9994066,0.00008171726,0.000022826373,0.00017001935,0.00028845458,0.000030365598],"domain_scores_gemma":[0.9994429,0.00020991104,0.00011397232,0.00004409241,0.00016080675,0.000028201493],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00037564678,0.0005229847,0.0004061216,0.0005418285,0.00018230367,0.00028433977,0.0004710572,0.00039308588,0.0011304531],"category_scores_gemma":[0.0007852527,0.00030729742,0.00027130538,0.0003990358,0.00033080683,0.00062509434,0.00034414002,0.0005564643,0.00045978406],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000048758924,0.0000106292855,0.000425999,0.00006047626,0.00000496568,0.000019291749,0.00003528296,0.000083512576,0.9952554,0.000023689643,0.000021272757,0.0040107504],"study_design_scores_gemma":[0.0000090086305,0.00027375412,0.0055675586,0.000006086273,0.000021187847,0.00015850035,0.0000332256,0.0031093222,0.989913,0.000028575223,0.0008649663,0.000014861788],"about_ca_topic_score_codex":0.00029998677,"about_ca_topic_score_gemma":0.00046872112,"teacher_disagreement_score":0.0011304531,"about_ca_system_score_codex":0.0002609725,"about_ca_system_score_gemma":0.00012955854,"threshold_uncertainty_score":0.0037817955},"labels":[],"label_agreement":null},{"id":"W2083808860","doi":"10.1111/j.1365-2621.2005.tb07142.x","title":"Spray Drying of High‐sucrose Dairy Emulsions: Feasibility and Physicochemical Properties","year":2005,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Microencapsulation and Drying Processes","field":"Agricultural and Biological Sciences","cited_by":48,"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":"Vedecká Grantová Agentúra MŠVVaŠ SR a SAV","keywords":"Spray drying; Ice cream; Chemistry; Particle size; Food science; Maltodextrin; Sucrose; Casein; Chromatography; Materials science","score_opus":0.049617820213332955,"score_gpt":0.26012614593686717,"score_spread":0.21050832572353423,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2083808860","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99087465,0.00095455867,0.0076631927,0.000027322714,0.000008132212,0.000035849844,0.000066361,0.000028318182,0.00034160775],"genre_scores_gemma":[0.98793876,0.0010027601,0.010153209,0.000023773924,0.0000055668424,0.000022131515,0.00012887678,0.000026530075,0.0006983548],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999162,0.000011644243,0.0000075059384,0.000014777257,0.00004090054,0.00000892795],"domain_scores_gemma":[0.9998872,0.000026615624,0.000030052073,0.000010498566,0.00003221824,0.000013439016],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00031506483,0.00023068833,0.00019876726,0.00010933976,0.00007307644,0.00018292789,0.00013721117,0.00016161066,0.0005421646],"category_scores_gemma":[0.00026456252,0.000106397514,0.0001796355,0.00006920863,0.00011352185,0.00020377037,0.00011901212,0.0002390353,0.00014704581],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000036266527,0.00000746422,0.00008689474,0.000030807605,0.000003121962,0.000012662772,0.000006271038,0.000044674962,0.9988275,0.000012347445,0.000006320632,0.0009256007],"study_design_scores_gemma":[0.000009647014,0.00012951791,0.0012071753,0.000003056101,0.000009836909,0.000086278196,0.000005645361,0.0007339033,0.99753726,0.000008206544,0.00026777526,0.000001664309],"about_ca_topic_score_codex":0.00041431395,"about_ca_topic_score_gemma":0.00044550202,"teacher_disagreement_score":0.0005421646,"about_ca_system_score_codex":0.00017811856,"about_ca_system_score_gemma":0.0001327996,"threshold_uncertainty_score":0.0018137097},"labels":[],"label_agreement":null},{"id":"W2085980539","doi":"10.1111/j.1365-2621.2002.tb09496.x","title":"Volatile Compounds Recovered by Solid‐Phase Microextraction from Fresh Adductor Muscle and Total Lipids of Sea Scallop ( <i>Placopecten magellanicus</i> ) from Georges Bank (Nova Scotia)","year":2002,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Meat and Animal Product Quality","field":"Agricultural and Biological Sciences","cited_by":20,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":true,"ca_institutions":"Dalhousie University","funders":"","keywords":"Scallop; Solid-phase microextraction; Phospholipid; Chromatography; Chemistry; Gas chromatography; Food science; Gas chromatography–mass spectrometry; Biochemistry; Biology; Mass spectrometry; Fishery","score_opus":0.03366992430826723,"score_gpt":0.26089582167142844,"score_spread":0.2272258973631612,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2085980539","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99802387,0.00029205062,0.0005209484,0.00002109481,0.0000063396724,0.000020837439,0.00064993906,0.000009370055,0.00045549497],"genre_scores_gemma":[0.98948365,0.0006873573,0.0025667257,0.00007116319,0.000011587958,0.000033245353,0.0033548689,0.000016559266,0.003774874],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999293,0.0000032867965,0.000003229205,0.000018268089,0.000027735878,0.000018138757],"domain_scores_gemma":[0.9999119,0.000016151569,0.000015068115,0.0000040969953,0.000029367564,0.000023477409],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00007022412,0.0006844997,0.00021447855,0.0005410049,0.00036936402,0.000353429,0.00011946921,0.0002279233,0.0005615146],"category_scores_gemma":[0.00013986487,0.0001928208,0.00013857428,0.0002746481,0.00032713116,0.00014441801,0.00022887604,0.0003411033,0.00027396396],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":true,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000095972784,0.000009959116,0.007983856,0.00003597226,0.000009766834,0.00005830155,0.000057520527,0.000044378994,0.9901072,0.000008806474,0.00002035647,0.0015679325],"study_design_scores_gemma":[0.00004272416,0.0008027215,0.5930577,0.0000411833,0.00010029196,0.0004726288,0.00047257653,0.0005543893,0.40199667,0.000042863485,0.0023938268,0.000022324488],"about_ca_topic_score_codex":0.030938461,"about_ca_topic_score_gemma":0.057612717,"teacher_disagreement_score":0.96906155,"about_ca_system_score_codex":0.00042696096,"about_ca_system_score_gemma":0.0006249627,"threshold_uncertainty_score":0.061516702},"labels":[],"label_agreement":null},{"id":"W2089109140","doi":"10.1111/j.1365-2621.2001.tb15197.x","title":"Storage and Cultivar Effects on Shear Compression Values and Esterified Cell Wall Phenolics in Carrots","year":2001,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Phytochemicals and Antioxidant Activities","field":"Medicine","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":"Agriculture and Agri-Food Canada","funders":"","keywords":"Vanillin; Ferulic acid; Vanillic acid; Chemistry; Cell wall; Cultivar; Absorbance; Food science; Daucus carota; Botany; Chromatography; Biochemistry; Biology","score_opus":0.017880895896400698,"score_gpt":0.2803865567606254,"score_spread":0.2625056608642247,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2089109140","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99854624,0.0006161684,0.0001881483,0.000021100837,0.0000108826325,0.000011129875,0.0003748076,0.00001787858,0.00021378268],"genre_scores_gemma":[0.99622923,0.00030607948,0.00052057434,0.000055845558,0.000010727337,0.000030729283,0.0010126245,0.00005556416,0.001778622],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.9996896,0.00005910482,0.000038572383,0.00009367481,0.000044228178,0.00007486299],"domain_scores_gemma":[0.9988122,0.0002426404,0.00028780175,0.0001475881,0.00020542389,0.0003044411],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00037047153,0.0006082446,0.0006449472,0.0006555695,0.00032097322,0.000686628,0.00021173834,0.00038397676,0.0024439227],"category_scores_gemma":[0.0007043718,0.00045383116,0.00040883702,0.00059825776,0.00035598275,0.00064185885,0.00038480788,0.00070494623,0.00047703195],"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":[0.0011659866,0.000038197988,0.0010804416,0.000037962516,0.000021664144,0.00004757858,0.000063366,0.000019225976,0.9968778,0.000009927671,0.000011882977,0.0006259919],"study_design_scores_gemma":[0.000047282156,0.002841339,0.20339961,0.00001833259,0.00021934701,0.00031170654,0.00030599648,0.00043524586,0.7913502,0.000071085684,0.0009413826,0.000058583453],"about_ca_topic_score_codex":0.0023016196,"about_ca_topic_score_gemma":0.0034868259,"teacher_disagreement_score":0.0024439227,"about_ca_system_score_codex":0.00057002035,"about_ca_system_score_gemma":0.00031705233,"threshold_uncertainty_score":0.008175671},"labels":[],"label_agreement":null},{"id":"W2089576731","doi":"10.1111/j.1750-3841.2010.01736.x","title":"Effect of Acid‐ and Alkaline‐Aided Extractions on Functional and Rheological Properties of Proteins Recovered from Mechanically Separated Turkey Meat (MSTM)","year":2010,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Meat and Animal Product Quality","field":"Agricultural and Biological Sciences","cited_by":39,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Alberta","funders":"","keywords":"Chemistry; Myofibril; Emulsion; Chewiness; Extraction (chemistry); Rheology; Chromatography; Sarcoplasm; Food science; Biochemistry; Calcium; Organic chemistry; Materials science","score_opus":0.04822680979587849,"score_gpt":0.2579003688507611,"score_spread":0.20967355905488264,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2089576731","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99643385,0.001730055,0.0011206513,0.000038711773,0.000016551223,0.000024998015,0.00013432298,0.000016173059,0.00048477645],"genre_scores_gemma":[0.9927262,0.0011940596,0.0044599096,0.00010254661,0.000018707104,0.000042309755,0.0005175786,0.00002491645,0.00091385946],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99972636,0.00007305293,0.00002840486,0.000047534133,0.0000678007,0.000056820092],"domain_scores_gemma":[0.99959964,0.00012455233,0.000143079,0.000017400213,0.000068256144,0.00004698792],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00034355768,0.0006247682,0.00039131648,0.00021061138,0.0001830422,0.0002786129,0.00020721165,0.00031328623,0.0011038844],"category_scores_gemma":[0.00050040643,0.00015600839,0.00030115363,0.00026667461,0.00035005095,0.00034908683,0.000299207,0.0004703597,0.00024247174],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0005120694,0.00004573008,0.0006340577,0.0001486226,0.000019387007,0.0000476755,0.00003527972,0.00004331116,0.996182,0.000008609284,0.000015707401,0.002307446],"study_design_scores_gemma":[0.000012489243,0.0010170517,0.018502206,0.000021679436,0.000056686244,0.00020194695,0.0000753659,0.00025842295,0.9787233,0.000011134954,0.0011077749,0.000011906322],"about_ca_topic_score_codex":0.00036013604,"about_ca_topic_score_gemma":0.0008938842,"teacher_disagreement_score":0.0011038844,"about_ca_system_score_codex":0.00014992645,"about_ca_system_score_gemma":0.0001454014,"threshold_uncertainty_score":0.0036928654},"labels":[],"label_agreement":null},{"id":"W2089969680","doi":"10.1111/j.1365-2621.2000.tb10603.x","title":"Residues of Ethoxyquin and Ethoxyquin Dimer in Ocean‐Farmed Salmonids Determined by High‐Pressure Liquid Chromatography","year":2000,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Pharmacological Effects and Assays","field":"Agricultural and Biological Sciences","cited_by":20,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Dalhousie University","funders":"","keywords":"Ethoxyquin; Chemistry; Chromatography; Dimer; Fishery; Biochemistry; Biology; Organic chemistry; Antioxidant","score_opus":0.01135490383338428,"score_gpt":0.24893320732766372,"score_spread":0.23757830349427944,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2089969680","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99738306,0.00041379855,0.0013339872,0.000022792565,0.0000049283117,0.000012548668,0.0003264154,0.000029392575,0.00047303402],"genre_scores_gemma":[0.9921456,0.0004026563,0.0036023897,0.000070346396,0.000007116567,0.000039812065,0.0011447464,0.000016517553,0.0025708268],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.999915,0.000011974965,0.0000057721004,0.000026658025,0.000026939893,0.00001367653],"domain_scores_gemma":[0.99984086,0.000035914916,0.000035110228,0.000009296154,0.00005354242,0.000025208285],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00013025371,0.00029952868,0.00015093683,0.00028950264,0.00016520763,0.00018543692,0.000108158936,0.00029465498,0.000928822],"category_scores_gemma":[0.00030126335,0.0001341061,0.00012186858,0.00015446571,0.0002080211,0.00016045032,0.00012618041,0.0002690766,0.00034010204],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00021797564,0.000014820787,0.00639825,0.000028437937,0.000012318813,0.000036500584,0.000036749658,0.000037208178,0.99108535,0.000010505663,0.00001914422,0.0021028118],"study_design_scores_gemma":[0.00006989696,0.002680213,0.29352698,0.000018880577,0.00007333184,0.000683643,0.00025723185,0.001684782,0.6989411,0.00007984471,0.0019560799,0.00002806991],"about_ca_topic_score_codex":0.002546885,"about_ca_topic_score_gemma":0.0038713526,"teacher_disagreement_score":0.002546885,"about_ca_system_score_codex":0.0001984287,"about_ca_system_score_gemma":0.00023831711,"threshold_uncertainty_score":0.0050641894},"labels":[],"label_agreement":null},{"id":"W2090694370","doi":"10.1111/j.1750-3841.2011.02228.x","title":"Angiotensin‐I Converting Enzyme Inhibitory and Antioxidant Activities of Egg Protein Hydrolysates Produced with Gastrointestinal and Nongastrointestinal Enzymes","year":2011,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Protein Hydrolysis and Bioactive Peptides","field":"Biochemistry, Genetics and Molecular Biology","cited_by":65,"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":"Natural Sciences and Engineering Research Council of Canada; World Health Organization","keywords":"Hydrolysate; Antioxidant; Enzyme; Inhibitory postsynaptic potential; Chemistry; Angiotensin-converting enzyme; Renin–angiotensin system; Pharmacology; Biochemistry; Endocrinology; Biology; Hydrolysis","score_opus":0.013449016760921924,"score_gpt":0.2108911027161976,"score_spread":0.19744208595527568,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2090694370","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9975441,0.0010508428,0.00092820777,0.0000149496145,0.000007964934,0.000010215434,0.000119115255,0.000006703784,0.00031789858],"genre_scores_gemma":[0.99674773,0.000496547,0.0015274719,0.000026326083,0.0000064896008,0.000010355203,0.0005695001,0.000010344582,0.00060519367],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99985814,0.000026794905,0.000017781023,0.000025358795,0.000038283848,0.000033625653],"domain_scores_gemma":[0.9997764,0.000049769213,0.00006980062,0.000016745214,0.000039303388,0.000047917845],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00021945607,0.00052777334,0.00024616314,0.00028009905,0.00008057551,0.0002650948,0.00009610123,0.00017022685,0.0003924737],"category_scores_gemma":[0.00032414062,0.00012650943,0.00029725963,0.00023003774,0.00018568603,0.00022113557,0.0001455898,0.0003975535,0.00011762585],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00016156034,0.00002177328,0.0006048721,0.00003115121,0.000013529901,0.00002405412,0.000014254815,0.000029994446,0.9983354,0.000011702244,0.0000046263517,0.0007470357],"study_design_scores_gemma":[0.00001096547,0.000327826,0.021000477,0.000005614529,0.00004887969,0.00012305545,0.00003505605,0.00029811685,0.97775954,0.000017336537,0.0003678753,0.0000052014866],"about_ca_topic_score_codex":0.0005943893,"about_ca_topic_score_gemma":0.0007079344,"teacher_disagreement_score":0.0005943893,"about_ca_system_score_codex":0.00012013177,"about_ca_system_score_gemma":0.00013337498,"threshold_uncertainty_score":0.0013129115},"labels":[],"label_agreement":null},{"id":"W2091027784","doi":"10.1111/j.1365-2621.2000.tb10601.x","title":"Comparison of Electrochemical and Chemical Acidification of Skim Milk","year":2000,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Hibiscus Plant Research Studies","field":"Pharmacology, Toxicology and Pharmaceutics","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":"Agriculture and Agri-Food Canada","funders":"","keywords":"Skimmed milk; Chemistry; Electrochemistry; Food science; Environmental chemistry; Electrode","score_opus":0.15294629020456849,"score_gpt":0.5029353506492573,"score_spread":0.3499890604446888,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2091027784","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9872887,0.004418425,0.005393969,0.00012360237,0.00009291219,0.00007479037,0.00028851078,0.00003275677,0.0022863755],"genre_scores_gemma":[0.9849369,0.0034073272,0.008497948,0.0001777474,0.000053481483,0.00007023441,0.00057921186,0.000015057133,0.002262181],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99949384,0.000111507,0.000036303252,0.000055324657,0.0002417224,0.00006121569],"domain_scores_gemma":[0.99962664,0.000100122736,0.0000629524,0.000018843533,0.00016007443,0.000031446096],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0006140396,0.00024820786,0.00018212559,0.00022454884,0.00010050649,0.00030740496,0.0001761064,0.0002773397,0.0006806516],"category_scores_gemma":[0.000981804,0.000090469555,0.00018486087,0.000212306,0.00019806746,0.00024480445,0.00022829697,0.00021070598,0.00018408203],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00042244067,0.000028003906,0.000880366,0.0001801659,0.000027579948,0.00003192302,0.000029969917,0.0001132119,0.9921888,0.00004852458,0.000026598203,0.006022473],"study_design_scores_gemma":[0.000019406314,0.0004134245,0.008499545,0.000013382218,0.00003496079,0.00010259333,0.000057505866,0.00040968278,0.98898953,0.000033647964,0.0014200455,0.0000061541027],"about_ca_topic_score_codex":0.0006696998,"about_ca_topic_score_gemma":0.000787496,"teacher_disagreement_score":0.0006806516,"about_ca_system_score_codex":0.00019364251,"about_ca_system_score_gemma":0.00030202226,"threshold_uncertainty_score":0.0032473803},"labels":[],"label_agreement":null},{"id":"W2092092212","doi":"10.1111/j.1750-3841.2008.00832.x","title":"Sweet Taste in Man: A Review","year":2008,"lang":"en","type":"review","venue":"Journal of Food Science","topic":"Biochemical Analysis and Sensing Techniques","field":"Nursing","cited_by":53,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Nutrasource","funders":"","keywords":"Sweet taste; Taste; Receptor; Transduction (biophysics); Taste receptor; Signal transduction; Homology modeling; Biochemistry; Chemistry; Biology; Enzyme","score_opus":0.07194163101491133,"score_gpt":0.37197469841550546,"score_spread":0.3000330674005941,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2092092212","genre_codex":"review","genre_gemma":"review","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"review","genre_consensus":"review","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.00009416911,0.9985876,0.00006420649,0.00022314169,0.000242593,0.0000035442283,0.0000105784275,0.0000053017657,0.00076887954],"genre_scores_gemma":[0.00041401456,0.9983902,0.0001474779,0.00018642067,0.00027661977,0.0000055535947,0.00001800891,0.0000010959764,0.0005605772],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.99981886,0.0000335926,0.000034519147,0.000033542085,0.00006460469,0.000014859745],"domain_scores_gemma":[0.9997795,0.000099993085,0.000029357403,0.000007728197,0.000055053217,0.000028336915],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00037255744,0.0013114748,0.0022579655,0.0024284003,0.00038477193,0.0011994466,0.0010535406,0.0013176322,0.0059935935],"category_scores_gemma":[0.00060334813,0.0002968569,0.0005110126,0.0029369185,0.00064971554,0.0022426238,0.0007597284,0.0014082219,0.0037200097],"study_design_candidate":"not_applicable","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00006759373,0.00008333079,0.00026889637,0.013323052,0.000053478845,0.0005414073,0.00012536712,0.00016773015,0.0006467255,0.0020412465,0.0456256,0.9370556],"study_design_scores_gemma":[0.00001888449,0.000101503196,0.0014768777,0.005678121,0.00007183145,0.0048149065,0.00017372546,0.00005302953,0.00014284666,0.0020481958,0.9853955,0.00002448428],"about_ca_topic_score_codex":0.0012378478,"about_ca_topic_score_gemma":0.0017294318,"teacher_disagreement_score":0.0059935935,"about_ca_system_score_codex":0.0004966621,"about_ca_system_score_gemma":0.000970809,"threshold_uncertainty_score":0.020050585},"labels":[],"label_agreement":null},{"id":"W2092716388","doi":"10.1111/j.1365-2621.2002.tb10310.x","title":"Growth Inhibitory Effect of Chicken Egg Yolk Antibody (IgY) on <i>Escherichia coli</i> O157:H7","year":2002,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Animal health and immunology","field":"Veterinary","cited_by":81,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Alberta","funders":"","keywords":"Yolk; Escherichia coli; Immunoelectron microscopy; Antibody; Microbiology; Chemistry; Biology; Enzyme; Biochemistry; Food science; Immunology","score_opus":0.036308293516743397,"score_gpt":0.32450900411229333,"score_spread":0.2882007105955499,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2092716388","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9977335,0.0007110904,0.00030606578,0.000036963796,0.000017727105,0.000007297327,0.00006925876,0.000022251996,0.0010958114],"genre_scores_gemma":[0.9979977,0.00036085024,0.00041447763,0.000055454668,0.000009917899,0.000005833769,0.0001977828,0.000010263435,0.00094771927],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999136,0.000016670865,0.0000048993234,0.000011328595,0.000017615837,0.00003588387],"domain_scores_gemma":[0.99982387,0.000054918008,0.000025250974,0.0000120294535,0.000037209487,0.000046802015],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00009371819,0.000362602,0.00024148524,0.00014064416,0.00008615957,0.00015272784,0.00014045293,0.00021960093,0.00091347756],"category_scores_gemma":[0.0002122141,0.000082961036,0.00018047057,0.000052710802,0.00015429244,0.00006365566,0.00014216156,0.00025943463,0.0002740716],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00027391492,0.00006120022,0.00028368193,0.000040441737,0.0000054685393,0.000040283066,0.0000092829805,0.000042938063,0.99788517,0.000017074177,0.00003526849,0.0013052076],"study_design_scores_gemma":[0.000027722837,0.0016806319,0.010628781,0.000012975279,0.000020362853,0.00010371709,0.000027206237,0.000379182,0.98624784,0.0000110322635,0.0008576373,0.0000029293033],"about_ca_topic_score_codex":0.0012345902,"about_ca_topic_score_gemma":0.0010712428,"teacher_disagreement_score":0.0012345902,"about_ca_system_score_codex":0.00015180763,"about_ca_system_score_gemma":0.00014005812,"threshold_uncertainty_score":0.0030558705},"labels":[],"label_agreement":null},{"id":"W2093175109","doi":"10.1111/j.1365-2621.2003.tb05733.x","title":"Effects of Tuber Storage and Cultivar on the Quality of Vacuum Microwave‐dried Potato Chips","year":2003,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Potato Plant Research","field":"Agricultural and Biological Sciences","cited_by":30,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of British Columbia","funders":"","keywords":"Cultivar; Food science; Potato starch; Microwave; Texture (cosmology); Horticulture; Vacuum packing; Starch; Chemistry; Biology; Physics","score_opus":0.04472160007222843,"score_gpt":0.28830824151170803,"score_spread":0.2435866414394796,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2093175109","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9981285,0.0007825617,0.0004237458,0.000020291805,0.000011845873,0.000010665115,0.0002172106,0.00001883335,0.00038636453],"genre_scores_gemma":[0.9977958,0.00023902842,0.00057736906,0.000058031914,0.000005735683,0.00001770802,0.0005166841,0.000053018404,0.00073663547],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9997677,0.000055974368,0.000033864024,0.00006836091,0.000033725824,0.000040433108],"domain_scores_gemma":[0.9990386,0.0002730335,0.00020539717,0.00011251638,0.00022665232,0.0001437699],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00043877278,0.00029931372,0.0003640328,0.0001895715,0.00018565629,0.0007611615,0.00023909548,0.00024206522,0.0014873035],"category_scores_gemma":[0.00086999056,0.00028364555,0.00028627762,0.00022293588,0.00023809272,0.00037160274,0.00031062413,0.00047572574,0.00021537243],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0015533231,0.000056645902,0.0039563775,0.000102928476,0.0000673457,0.000076801916,0.00010703653,0.000067246736,0.9918333,0.000018054425,0.00004450235,0.00211638],"study_design_scores_gemma":[0.00004957214,0.0029250602,0.22375491,0.000038366998,0.0002909722,0.0004856256,0.0003622563,0.0006720152,0.769652,0.000045021763,0.0016849922,0.00003924719],"about_ca_topic_score_codex":0.0009845851,"about_ca_topic_score_gemma":0.0019041516,"teacher_disagreement_score":0.0014873035,"about_ca_system_score_codex":0.00022217304,"about_ca_system_score_gemma":0.0001509059,"threshold_uncertainty_score":0.0049755573},"labels":[],"label_agreement":null},{"id":"W2093413071","doi":"10.1111/j.1365-2621.2006.tb15632.x","title":"Effect of Hexanal Vapor on Spore Viability of <i>Penicillium expansum</i> , Lesion Development on Whole Apples and Fruit Volatile Biosynthesis","year":2006,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Plant Pathogens and Fungal Diseases","field":"Biochemistry, Genetics and Molecular Biology","cited_by":45,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Agriculture and Agri-Food Canada","funders":"","keywords":"Hexanal; Penicillium expansum; Spore; Lesion; Inoculation; Chemistry; Food science; Flavor; Horticulture; Botany; Biology; Medicine; Surgery","score_opus":0.008803388767347372,"score_gpt":0.23481160471339374,"score_spread":0.22600821594604636,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2093413071","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.998336,0.00046481,0.00041817123,0.000024189421,0.000011471432,0.000020848587,0.00019929971,0.000024187784,0.000501113],"genre_scores_gemma":[0.9970577,0.00025489397,0.0009874344,0.000026884876,0.000005190062,0.00002494779,0.00042140434,0.0000136443305,0.0012079156],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998223,0.00004093268,0.000018040384,0.000033547833,0.00005092789,0.00003432319],"domain_scores_gemma":[0.9997514,0.00008324684,0.000046270565,0.000023864588,0.000046740908,0.000048576025],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0001321449,0.00040825948,0.00027383235,0.000113857386,0.00013557727,0.00034426356,0.00017861977,0.00027452453,0.0013140673],"category_scores_gemma":[0.00020829399,0.00017618616,0.00020003883,0.00009636928,0.00015526621,0.00020730986,0.00020275792,0.0003907819,0.00022086756],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00017390536,0.000022606439,0.0003385667,0.000022395909,0.0000040896753,0.000020838583,0.000016369266,0.000027836455,0.99885094,0.00000602784,0.000008682582,0.00050763355],"study_design_scores_gemma":[0.000006179879,0.0007797816,0.010252808,0.000004185102,0.000008446056,0.000054947563,0.000046460573,0.00030852153,0.9882681,0.0000066877483,0.00025952407,0.0000044608423],"about_ca_topic_score_codex":0.0015474587,"about_ca_topic_score_gemma":0.0019042362,"teacher_disagreement_score":0.0015474587,"about_ca_system_score_codex":0.00022141512,"about_ca_system_score_gemma":0.00013898304,"threshold_uncertainty_score":0.0043960214},"labels":[],"label_agreement":null},{"id":"W2094996283","doi":"10.1111/j.1365-2621.2002.tb09518.x","title":"Prediction of Process Lethality through Measurement of Maillard‐Generated Chemical Markers","year":2002,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Advanced Chemical Sensor Technologies","field":"Engineering","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":"McGill University","funders":"","keywords":"Lethality; Sterility; Yield (engineering); Process (computing); Synthetic lethality; Biological system; Chemistry; Materials science; Computer science; Biology; Toxicology; Genetics; Biochemistry; DNA; DNA repair; Composite material","score_opus":0.05651865963788851,"score_gpt":0.24237882481681014,"score_spread":0.18586016517892162,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2094996283","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.8523146,0.00048091766,0.14500816,0.00006417674,0.00003495207,0.00009551679,0.00042409095,0.0005715114,0.0010060697],"genre_scores_gemma":[0.9783781,0.0003362262,0.019793889,0.000021542077,0.000007768708,0.00008005616,0.00041668332,0.00003363408,0.00093212374],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99928504,0.00014318163,0.000039359933,0.00011086611,0.0003770636,0.00004459133],"domain_scores_gemma":[0.9978969,0.0008234191,0.0005881247,0.00017623644,0.00044363082,0.000071703136],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0010119607,0.00088054576,0.0003963148,0.0005352313,0.00014204707,0.00069829065,0.0003618737,0.0005781176,0.0005233041],"category_scores_gemma":[0.0028300497,0.00022757174,0.00033484664,0.0003394681,0.0003218806,0.00048811483,0.00039611573,0.00091451436,0.0006565089],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0005203911,0.0001839831,0.017776255,0.00012373934,0.000036834466,0.00006316897,0.00010730687,0.005255812,0.95648754,0.00021002155,0.00013702891,0.01909782],"study_design_scores_gemma":[0.0000074115733,0.00045136185,0.0058336807,0.0000064098585,0.00001978179,0.000033635937,0.000017310169,0.020956686,0.97232527,0.000076952085,0.00026078924,0.000010635275],"about_ca_topic_score_codex":0.00029542742,"about_ca_topic_score_gemma":0.0002723267,"teacher_disagreement_score":0.0010119607,"about_ca_system_score_codex":0.00034354388,"about_ca_system_score_gemma":0.00023542116,"threshold_uncertainty_score":0.0053518414},"labels":[],"label_agreement":null},{"id":"W2097436456","doi":"10.1111/j.1750-3841.2008.00723.x","title":"Influence of Health and Environmental Information on Hedonic Evaluation of Organic and Conventional Bread","year":2008,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Organic Food and Agriculture","field":"Agricultural and Biological Sciences","cited_by":94,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Alberta Ministry of Agriculture and Forestry; Agriculture Food and Rural Development; University of Alberta","funders":"Agriculture and Agri-Food Canada","keywords":"Food science; Preference; Consumption (sociology); Probit model; Organic production; Organic product; Mathematics; Production (economics); Ordered logit; Agricultural science; Organic farming; Psychology; Econometrics; Economics; Statistics; Chemistry; Environmental science; Geography; Agriculture","score_opus":0.01929675150277923,"score_gpt":0.2212982516749639,"score_spread":0.20200150017218466,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2097436456","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99980253,0.000006457004,0.000028902952,0.0000028206352,6.1453045e-7,0.0000015312861,0.000009639624,5.484617e-7,0.0001470308],"genre_scores_gemma":[0.99973065,0.000009002311,0.00007047787,0.0000064700816,8.738784e-7,0.0000016789133,0.000030527382,8.760304e-7,0.00014949136],"study_design_codex":"observational","study_design_gemma":"observational","domain_scores_codex":[0.999708,0.00012844351,0.000017161869,0.000045293484,0.00006573699,0.000035284393],"domain_scores_gemma":[0.99801254,0.0012066091,0.00036082944,0.000094176474,0.00012020293,0.000205676],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00070585514,0.00015218517,0.00018000088,0.00018555384,0.00013504234,0.0005748579,0.00008036748,0.00018879565,0.0016414595],"category_scores_gemma":[0.0024811176,0.00013208756,0.0001791487,0.00019135795,0.0002922386,0.00020032839,0.00030439644,0.0002750244,0.00008143603],"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":[0.03037071,0.0025673853,0.6788052,0.00014087344,0.00040730575,0.00036411293,0.0016650944,0.0015267523,0.25593814,0.00017066395,0.00017803739,0.02786573],"study_design_scores_gemma":[0.00003364526,0.002131462,0.99036366,0.0000030609522,0.000051776824,0.000045422556,0.00036866908,0.0008173063,0.0060267006,0.000042591262,0.00010536866,0.00001036054],"about_ca_topic_score_codex":0.0021189738,"about_ca_topic_score_gemma":0.0044288067,"teacher_disagreement_score":0.0021189738,"about_ca_system_score_codex":0.00020312461,"about_ca_system_score_gemma":0.000118982054,"threshold_uncertainty_score":0.005491197},"labels":[],"label_agreement":null},{"id":"W2097796914","doi":"10.1111/j.1365-2621.2002.tb10624.x","title":"Acceleration of Cheddar Cheese Lipolysis by Using Liposome‐entrapped Lipases","year":2002,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Probiotics and Fermented Foods","field":"Agricultural and Biological Sciences","cited_by":80,"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 Laval","funders":"","keywords":"Lipase; Lipolysis; Food science; Chemistry; Flavor; Cheese ripening; Ripening; Cheesemaking; Enzyme; Biochemistry; Adipose tissue","score_opus":0.047051113182859844,"score_gpt":0.23707632960707936,"score_spread":0.19002521642421952,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2097796914","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9965178,0.0006403257,0.0021461505,0.000053683394,0.000012897661,0.000022218863,0.00006765306,0.000060772396,0.0004783672],"genre_scores_gemma":[0.9965013,0.00041102085,0.0018327491,0.000030389045,0.0000050874337,0.000018740386,0.00016317348,0.000021099822,0.0010164059],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999156,0.000015575662,0.0000089157365,0.000014554586,0.000019174497,0.000026123735],"domain_scores_gemma":[0.999946,0.000014992473,0.000011793994,0.000007512464,0.000009026699,0.000010587161],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00017684982,0.00044149,0.00024422677,0.00012788753,0.00006127332,0.00033274066,0.0001601185,0.00023954225,0.00067557686],"category_scores_gemma":[0.00017032216,0.00016442673,0.00028708196,0.00007795796,0.00018474758,0.00017668045,0.00025950614,0.0003105862,0.0004193158],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00008821006,0.00001370092,0.00007095398,0.00002117007,0.000003590059,0.000017103806,0.0000056126783,0.00004359146,0.9991499,0.000018166756,0.000008508864,0.00055942155],"study_design_scores_gemma":[0.000018578625,0.00009559066,0.00047384034,0.0000021510195,0.000008673206,0.000025266158,0.0000043587884,0.00039727835,0.9986835,0.000005379973,0.00028320475,0.0000020855655],"about_ca_topic_score_codex":0.00042379583,"about_ca_topic_score_gemma":0.00038851105,"teacher_disagreement_score":0.00067557686,"about_ca_system_score_codex":0.0002396928,"about_ca_system_score_gemma":0.00012492681,"threshold_uncertainty_score":0.002260089},"labels":[],"label_agreement":null},{"id":"W2098428312","doi":"10.1111/j.1750-3841.2012.02655.x","title":"The Impact of Anthocyanin‐Rich Red Raspberry Extract (ARRE) on the Properties of Edible Soy Protein Isolate (SPI) Films","year":2012,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Nanocomposite Films for Food Packaging","field":"Materials Science","cited_by":84,"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":"Soy protein; Blowing a raspberry; Chemistry; Ultimate tensile strength; Elongation; Food science; Solubility; Fourier transform infrared spectroscopy; Ingredient; Anthocyanin; Chemical engineering; Materials science; Organic chemistry; Composite material","score_opus":0.03392903096639055,"score_gpt":0.28217711127143086,"score_spread":0.2482480803050403,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2098428312","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9978307,0.0010783848,0.000563055,0.000024889348,0.000007214307,0.000008896671,0.000060846258,0.000014319327,0.00041170383],"genre_scores_gemma":[0.9967704,0.00086120126,0.0015618309,0.000032110427,0.000004866167,0.000011421091,0.000105262945,0.000011767319,0.0006411813],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999294,0.000013447378,0.0000048185643,0.000016537828,0.000020616806,0.000015244867],"domain_scores_gemma":[0.9998945,0.000030614814,0.00003564954,0.000005437178,0.000017822907,0.000015921094],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00013483003,0.00034737808,0.00020167993,0.000100592195,0.00010144732,0.0001793543,0.00011584165,0.00019561911,0.00070301775],"category_scores_gemma":[0.00012832851,0.00010264617,0.00015304492,0.00010378155,0.00012025361,0.00019476391,0.000110583234,0.00030609537,0.00009779865],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00006392532,0.000011430069,0.000073293464,0.0000307793,0.0000038974767,0.000017283695,0.0000064814108,0.00001919108,0.9992964,0.000005215754,0.0000043030072,0.00046763656],"study_design_scores_gemma":[0.0000043319874,0.0002796163,0.0030717796,0.000004476384,0.0000149674015,0.00004650149,0.000014814993,0.00020374825,0.99596596,0.0000037057482,0.00038815007,0.0000021025237],"about_ca_topic_score_codex":0.00020162859,"about_ca_topic_score_gemma":0.00044626475,"teacher_disagreement_score":0.00070301775,"about_ca_system_score_codex":0.00010443139,"about_ca_system_score_gemma":0.000053705186,"threshold_uncertainty_score":0.0023518205},"labels":[],"label_agreement":null},{"id":"W2098984418","doi":"10.1111/j.1365-2621.2002.tb08822.x","title":"Method Development and Generation of Profiles for Selected Phenolics from Apple Cultivars Used for Processed Products","year":2002,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Fermentation and Sensory Analysis","field":"Agricultural and Biological Sciences","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":"Acadia University; University of Prince Edward Island","funders":"","keywords":"Chromatography; Chlorogenic acid; Cultivar; Extraction (chemistry); High-performance liquid chromatography; Absorbance; Chemistry; Solid phase extraction; Reproducibility; Chromatography detector; Botany; Biology","score_opus":0.10960829097264763,"score_gpt":0.2901705992994799,"score_spread":0.1805623083268323,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2098984418","genre_codex":"methods","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":null,"domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.41753808,0.004427417,0.5697786,0.00022710579,0.00018340322,0.002277288,0.0021976202,0.0013848366,0.001985621],"genre_scores_gemma":[0.32359675,0.0029007238,0.6619333,0.0004079384,0.00005685378,0.0031828168,0.003442698,0.00029939332,0.0041795266],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9982346,0.00035444388,0.00014010636,0.0005535736,0.0006055265,0.0001116497],"domain_scores_gemma":[0.99862576,0.00040911365,0.00019557061,0.00015693963,0.00051033637,0.00010223404],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0014832435,0.0012147606,0.0007220119,0.0012734199,0.00048130206,0.0005626619,0.0005431532,0.0010448113,0.0010308807],"category_scores_gemma":[0.0026672285,0.00065082614,0.00052570883,0.0006295405,0.00044665308,0.00056812086,0.0004986079,0.0010659706,0.0011793234],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00008602064,0.00005641108,0.0005297148,0.00012177463,0.000021091828,0.000031433057,0.000026879914,0.000084781896,0.9909637,0.000038624952,0.00004960886,0.007989806],"study_design_scores_gemma":[0.000028543327,0.0004965738,0.0048534996,0.000023045008,0.00006101543,0.00042901316,0.00003086764,0.0012746953,0.9901112,0.00006133578,0.0026070268,0.00002316187],"about_ca_topic_score_codex":0.00071421894,"about_ca_topic_score_gemma":0.0013935945,"teacher_disagreement_score":0.0014832435,"about_ca_system_score_codex":0.00034726516,"about_ca_system_score_gemma":0.0009999702,"threshold_uncertainty_score":0.007844269},"labels":[],"label_agreement":null},{"id":"W2102821551","doi":"10.1111/1750-3841.12832","title":"Antimicrobial Effects of Essential Oils, Nisin, and Irradiation Treatments against <i>Listeria monocytogenes</i> on Ready‐to‐Eat Carrots","year":2015,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Listeria monocytogenes in Food Safety","field":"Biochemistry, Genetics and Molecular Biology","cited_by":18,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Institut National de la Recherche Scientifique","funders":"Natural Sciences and Engineering Research Council of Canada; International Atomic Energy Agency","keywords":"Nisin; Carvacrol; Listeria monocytogenes; Food science; Chemistry; Antimicrobial; Bacteriocin; Thymol; Food preservation; Listeria; Essential oil; Inoculation; Microbiology; Bacteria; Biology; Horticulture","score_opus":0.04574111354493478,"score_gpt":0.31653532259101735,"score_spread":0.2707942090460826,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2102821551","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9982666,0.00094935694,0.0003826531,0.0000148070185,0.000013333913,0.000011877106,0.00007818516,0.000015239963,0.0002678645],"genre_scores_gemma":[0.9961946,0.00074253505,0.001819919,0.00002908634,0.0000061247547,0.00001957831,0.00017397068,0.000012457448,0.0010016861],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998981,0.000015150603,0.000009840875,0.00002436806,0.000025771133,0.00002680978],"domain_scores_gemma":[0.99987054,0.000017754352,0.000050093044,0.000008497876,0.000026823516,0.000026285943],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0001113661,0.00045030678,0.00032359318,0.00015763199,0.00014300233,0.0002276996,0.00016984552,0.00020228483,0.0005902568],"category_scores_gemma":[0.00011266816,0.00012617993,0.00035081114,0.000110183995,0.00016778277,0.00022944414,0.00017850773,0.00030310167,0.000115789306],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00020642708,0.000011608064,0.000090902744,0.000039450573,0.0000028840961,0.00001528184,0.000009872364,0.000017297087,0.99913543,0.000004538579,0.000003967005,0.00046250373],"study_design_scores_gemma":[0.000004805914,0.0008642594,0.003179163,0.000007704161,0.000018341312,0.000038964026,0.00002866992,0.00009424041,0.9953839,0.0000045841166,0.00037051036,0.000004701445],"about_ca_topic_score_codex":0.0008649724,"about_ca_topic_score_gemma":0.001647249,"teacher_disagreement_score":0.0008649724,"about_ca_system_score_codex":0.00018229689,"about_ca_system_score_gemma":0.00017339396,"threshold_uncertainty_score":0.0019746423},"labels":[],"label_agreement":null},{"id":"W2104137730","doi":"10.1111/j.1365-2621.2006.tb08913.x","title":"Influence of Injection, Packaging, and Storage Conditions on the Quality of Beef and Bison Steaks","year":2006,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Meat and Animal Product Quality","field":"Agricultural and Biological Sciences","cited_by":46,"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":"Food science; TBARS; Vacuum packing; Modified atmosphere; Chemistry; Thiobarbituric acid; Longissimus dorsi; Animal science; Shelf life; Biology; Biochemistry; Lipid peroxidation; Antioxidant","score_opus":0.044350213011239516,"score_gpt":0.2911709849941064,"score_spread":0.24682077198286687,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2104137730","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9986443,0.0006600267,0.0003080291,0.000016520245,0.000020682688,0.000017539198,0.00013808625,0.000015033478,0.00017978474],"genre_scores_gemma":[0.997414,0.00036389608,0.001003938,0.00005540997,0.000013395819,0.000031214633,0.0003543449,0.000027208549,0.00073643046],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.999603,0.00010465941,0.000044739038,0.00008881304,0.000091136644,0.000067758265],"domain_scores_gemma":[0.9994424,0.00015424842,0.00018339777,0.000027235143,0.00011306861,0.00007969935],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0004712269,0.0005768176,0.00034436828,0.00025446844,0.00022363353,0.00073637033,0.00021154844,0.0003075105,0.0015210768],"category_scores_gemma":[0.00084453984,0.00031978232,0.00036872528,0.0003208903,0.00030991537,0.00047513726,0.00029007814,0.00046364873,0.00018182158],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.005438593,0.0002360763,0.007506633,0.00018239988,0.00008625448,0.000114043265,0.00017474571,0.00017623184,0.9809549,0.00002417903,0.000071377,0.0050346158],"study_design_scores_gemma":[0.000053225627,0.007596473,0.14059713,0.000051104933,0.00031060877,0.00025680062,0.00034077105,0.0014029393,0.8479467,0.000029416247,0.0013641564,0.00005050593],"about_ca_topic_score_codex":0.0013938944,"about_ca_topic_score_gemma":0.0024904453,"teacher_disagreement_score":0.0015210768,"about_ca_system_score_codex":0.0003227542,"about_ca_system_score_gemma":0.00018736049,"threshold_uncertainty_score":0.005088508},"labels":[],"label_agreement":null},{"id":"W2104374690","doi":"10.1111/j.1365-2621.2006.tb15637.x","title":"Inactivation of <i>Escherichia coli</i> O157:H7 and <i>Salmonella enteritidis</i> in Liquid Egg White Using Pulsed Electric Field","year":2006,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Microbial Inactivation Methods","field":"Biochemistry, Genetics and Molecular Biology","cited_by":62,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"McGill University","funders":"","keywords":"Salmonella enteritidis; Escherichia coli; Electric field; Pathogen; Salmonella; Enterobacteriaceae; Microbiology; Inoculation; Foodborne pathogen; Food science; Biology; Chemistry; Bacteria; Biochemistry; Physics; Listeria monocytogenes","score_opus":0.012855766723619688,"score_gpt":0.2762452182126327,"score_spread":0.263389451489013,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2104374690","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99843496,0.000319155,0.00090422976,0.0000160755,0.0000049809933,0.000009953948,0.00005363045,0.000011827427,0.00024507503],"genre_scores_gemma":[0.9965559,0.0004859315,0.0021142522,0.000029110934,0.0000041147914,0.000015241806,0.0001935202,0.000011058953,0.0005908016],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998934,0.00002088149,0.000013047977,0.000019679417,0.00003323837,0.000019808507],"domain_scores_gemma":[0.9998115,0.000043894408,0.00006700238,0.000011896077,0.00004671929,0.0000190147],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00017358105,0.00041759433,0.0002294765,0.00010285829,0.000065464264,0.00020321741,0.00017058579,0.0002503433,0.00054491946],"category_scores_gemma":[0.00022777429,0.000104176965,0.0002765953,0.00010374682,0.00015056769,0.0001562801,0.0001608555,0.00021747642,0.0001446363],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00009379899,0.000016335565,0.0002645035,0.00003269792,0.0000042932984,0.000018365678,0.0000055654914,0.000045256646,0.99901295,0.0000041579506,0.0000068311806,0.000495141],"study_design_scores_gemma":[0.000004873234,0.00079336803,0.0041676685,0.000006183607,0.000012978188,0.00006359888,0.000018973627,0.00027035418,0.9945122,0.0000047344943,0.00014272964,0.000002376237],"about_ca_topic_score_codex":0.0004164854,"about_ca_topic_score_gemma":0.00045970318,"teacher_disagreement_score":0.00054491946,"about_ca_system_score_codex":0.00011615524,"about_ca_system_score_gemma":0.00013077752,"threshold_uncertainty_score":0.0018228889},"labels":[],"label_agreement":null},{"id":"W2104938991","doi":"10.1111/j.1365-2621.2006.tb12383.x","title":"Pectinesterase Activity and Proximate Analyses of Sea Buckthorn Juices","year":2006,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Phytochemical and Pharmacological Studies","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":"Agriculture and Agri-Food Canada","funders":"","keywords":"Hippophae rhamnoides; Pectinesterase; Chemistry; Food science; Pectin; Brix; Water activity; Pectinase; Water content; Biochemistry; Enzyme; Sugar","score_opus":0.07589143132299621,"score_gpt":0.39534100274078526,"score_spread":0.31944957141778907,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2104938991","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9962321,0.0005374496,0.00067803357,0.000013681979,0.0000048719326,0.0000291853,0.0010914064,0.000022329268,0.0013910104],"genre_scores_gemma":[0.98555195,0.00068420084,0.00365842,0.000046276364,0.00000853415,0.000051746367,0.004868684,0.000031659263,0.0050985334],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999162,0.000007981181,0.000009094892,0.000023278548,0.000029682258,0.000013757771],"domain_scores_gemma":[0.99987745,0.000016785585,0.000017517283,0.000008193142,0.000049794893,0.00003018897],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0001226361,0.00050033705,0.00027279108,0.0007307391,0.00020879348,0.00029930173,0.0000849924,0.00013210092,0.0012870954],"category_scores_gemma":[0.00017303803,0.0001022622,0.00023153913,0.0006452617,0.00014009512,0.00022289804,0.00015511824,0.00024330779,0.00020787933],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00013609976,0.000018142013,0.003574615,0.000044897806,0.000009513775,0.000057974936,0.0000598906,0.000024867575,0.99392563,0.000014935273,0.000010907679,0.0021224602],"study_design_scores_gemma":[0.00001509313,0.0005947603,0.36808786,0.000017729051,0.000060763454,0.00044889143,0.0003060787,0.00046001343,0.62795645,0.000055195214,0.0019806481,0.000016482514],"about_ca_topic_score_codex":0.002419545,"about_ca_topic_score_gemma":0.0040492984,"teacher_disagreement_score":0.002419545,"about_ca_system_score_codex":0.00016251636,"about_ca_system_score_gemma":0.00013096035,"threshold_uncertainty_score":0.0048108697},"labels":[],"label_agreement":null},{"id":"W2105131628","doi":"10.1111/j.1750-3841.2010.01584.x","title":"Supercritical Fluid Chromatography of Myrosinase Reaction Products in Ground Yellow Mustard Seed Oil","year":2010,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Genomics, phytochemicals, and oxidative stress","field":"Biochemistry, Genetics and Molecular Biology","cited_by":10,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Manitoba","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Myrosinase; Glucosinolate; Maltodextrin; Chemistry; Allyl isothiocyanate; Fermentation; Hydrolysis; Food science; Isothiocyanate; Chromatography; Supercritical fluid; Organic chemistry; Botany; Brassica; Biology; Spray drying","score_opus":0.010556337946477683,"score_gpt":0.2458016133208881,"score_spread":0.23524527537441042,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2105131628","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9864116,0.002327489,0.009224174,0.00009411406,0.000042525604,0.0000614296,0.00035248324,0.00013453026,0.0013516672],"genre_scores_gemma":[0.986949,0.0012083427,0.0072547803,0.00006531588,0.000037647947,0.00006811911,0.0010067895,0.00005844111,0.0033514348],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99980634,0.00002569265,0.000008003915,0.000028330594,0.00008770941,0.000043991826],"domain_scores_gemma":[0.99970007,0.00007887158,0.000063382344,0.000021541488,0.000099056546,0.000037119826],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00022108582,0.0005760998,0.00028671135,0.00042440146,0.00019818779,0.00025660955,0.00018684704,0.00026103723,0.0007660522],"category_scores_gemma":[0.00039652342,0.00009057357,0.00024255778,0.00030920174,0.00033917016,0.00018991885,0.00021516226,0.0004184946,0.00033622904],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00009457319,0.000014761617,0.00065208506,0.000032256085,0.0000062751287,0.000028278382,0.000041709485,0.00006470259,0.9970952,0.000022001288,0.000018993558,0.0019290879],"study_design_scores_gemma":[0.000003011346,0.00016110862,0.0048147687,0.0000066247126,0.000010681171,0.00005888712,0.00003037103,0.001014123,0.9932121,0.000015680733,0.000668634,0.0000041112166],"about_ca_topic_score_codex":0.0035866362,"about_ca_topic_score_gemma":0.0030180814,"teacher_disagreement_score":0.0035866362,"about_ca_system_score_codex":0.00035455648,"about_ca_system_score_gemma":0.00043447205,"threshold_uncertainty_score":0.007131517},"labels":[],"label_agreement":null},{"id":"W2106078558","doi":"10.1111/j.1750-3841.2008.00838.x","title":"Effect of Hot Water Treatments on Quality of Highbush Blueberries","year":2008,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Postharvest Quality and Shelf Life Management","field":"Agricultural and Biological Sciences","cited_by":39,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Agriculture and Agri-Food Canada","funders":"","keywords":"Titratable acid; Botrytis cinerea; Horticulture; Population; Chemistry; Moho; Animal science; Botany; Biology; Fungi imperfecti; Medicine","score_opus":0.0617893079931957,"score_gpt":0.2973185305316592,"score_spread":0.23552922253846348,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2106078558","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99890196,0.00042744871,0.0001601927,0.000023058743,0.000011825334,0.000015820364,0.00010363001,0.000021513722,0.0003345415],"genre_scores_gemma":[0.99672335,0.0002039664,0.00036565276,0.00006238036,0.000005794292,0.0000203269,0.0003632994,0.000017847166,0.0022373882],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998312,0.000026261909,0.00001121377,0.000057238714,0.000033902532,0.000040178664],"domain_scores_gemma":[0.99976283,0.000024935329,0.00006937891,0.00001173547,0.00005252571,0.000078528865],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0001342896,0.00047820288,0.00046863177,0.00017246431,0.00022356829,0.0005087839,0.00018259801,0.00029240275,0.0024197039],"category_scores_gemma":[0.00016100633,0.0002830264,0.00026254804,0.00013150368,0.00023676254,0.00027352938,0.0002395658,0.0004749815,0.00021510338],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0010884344,0.00009908937,0.0021460871,0.00006972546,0.000027839998,0.00005122269,0.000056188754,0.000049929622,0.99472,0.000009750787,0.000039386283,0.001642379],"study_design_scores_gemma":[0.00008108783,0.0064564995,0.22568275,0.000019779727,0.00009808615,0.00013551439,0.00027281005,0.00051871664,0.765066,0.000041029598,0.0015939634,0.00003377772],"about_ca_topic_score_codex":0.0032154126,"about_ca_topic_score_gemma":0.009027512,"teacher_disagreement_score":0.0032154126,"about_ca_system_score_codex":0.0004642584,"about_ca_system_score_gemma":0.00017601893,"threshold_uncertainty_score":0.008094728},"labels":[],"label_agreement":null},{"id":"W2107642135","doi":"10.1111/1750-3841.12173","title":"Systematic Comparison of Hedonic Ranking and Rating Methods Demonstrates Few Practical Differences","year":2013,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Sensory Analysis and Statistical Methods","field":"Agricultural and Biological Sciences","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":"Agriculture and Agri-Food Canada","funders":"","keywords":"Ranking (information retrieval); Rank (graph theory); Bivariate analysis; Statistics; Psychology; Econometrics; Mathematics; Marketing; Computer science; Business; Information retrieval","score_opus":0.11781469021025445,"score_gpt":0.40860373909584774,"score_spread":0.2907890488855933,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2107642135","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.58447576,0.044948492,0.28335986,0.0019373955,0.002193438,0.010643032,0.0028519959,0.0008140339,0.06877598],"genre_scores_gemma":[0.8414469,0.0072310423,0.1420766,0.00073673425,0.0003481067,0.003815619,0.0010282603,0.000345721,0.0029710983],"study_design_codex":"design_other","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.8205173,0.1277653,0.014641067,0.006474732,0.02995024,0.0006513284],"domain_scores_gemma":[0.5588377,0.34215197,0.0144013595,0.03498947,0.048615903,0.0010036218],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.14489807,0.0007983384,0.00146948,0.0043717744,0.00078152464,0.0025836467,0.0013693033,0.0007703376,0.0025225254],"category_scores_gemma":[0.2567116,0.0004928685,0.001511081,0.0036998226,0.002134888,0.001770159,0.0020698346,0.00085249444,0.0010476406],"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":[0.0062279515,0.0012255467,0.15017508,0.009071655,0.0065205656,0.00012150379,0.009251835,0.0014131869,0.012421917,0.014239421,0.004123634,0.7852077],"study_design_scores_gemma":[0.0009903858,0.012642503,0.86179996,0.0057862727,0.0032711325,0.0010604379,0.007865574,0.007302514,0.026608186,0.02093989,0.051073197,0.0006600188],"about_ca_topic_score_codex":0.0008285914,"about_ca_topic_score_gemma":0.0022205305,"teacher_disagreement_score":0.14489807,"about_ca_system_score_codex":0.0010084285,"about_ca_system_score_gemma":0.0011582876,"threshold_uncertainty_score":0.7663034},"labels":[],"label_agreement":null},{"id":"W2109485825","doi":"10.1111/1750-3841.12070","title":"An After‐School Snack of Raisins Lowers Cumulative Food Intake in Young Children","year":2013,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Obesity, Physical Activity, Diet","field":"Medicine","cited_by":17,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Mount Saint Vincent University; Toronto Metropolitan University; University of Toronto","funders":"","keywords":"Appetite; Food science; Calorie; Snack food; Food intake; Medicine; Morning; Chemistry","score_opus":0.015156569086459801,"score_gpt":0.28652790597517047,"score_spread":0.2713713368887107,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2109485825","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9996264,0.00017053437,0.000015521475,0.000007455827,0.0000018388885,0.000002578484,0.000044510016,0.0000049646815,0.00012616435],"genre_scores_gemma":[0.9981025,0.00048417255,0.000340548,0.000028337741,0.000005182278,0.000013418943,0.00020984175,0.0000074098243,0.000808636],"study_design_codex":"observational","study_design_gemma":"observational","domain_scores_codex":[0.99985564,0.000027162188,0.000010211956,0.000032700733,0.00003717538,0.00003699709],"domain_scores_gemma":[0.99953866,0.000085113024,0.00018688054,0.000024409812,0.00004665339,0.00011832177],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00028419914,0.0003910465,0.00035953504,0.00024338039,0.00021313065,0.0003852869,0.0001724375,0.00024038467,0.001404819],"category_scores_gemma":[0.00083580357,0.00030181443,0.00038973032,0.00015323066,0.00024769083,0.00022351096,0.00022276507,0.00040399036,0.00027411108],"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":[0.008923772,0.0026685286,0.7972524,0.000539065,0.00037456607,0.00071487966,0.0016623073,0.00024007914,0.15785104,0.000078485005,0.0007872486,0.028907614],"study_design_scores_gemma":[0.000028077855,0.0021430189,0.9937516,0.000011708566,0.000049599104,0.0001797016,0.00018342248,0.0000399675,0.0032494792,0.000008155154,0.0003494109,0.0000057802904],"about_ca_topic_score_codex":0.00462782,"about_ca_topic_score_gemma":0.007947278,"teacher_disagreement_score":0.00462782,"about_ca_system_score_codex":0.00021999807,"about_ca_system_score_gemma":0.0002200482,"threshold_uncertainty_score":0.009201765},"labels":[],"label_agreement":null},{"id":"W2110042239","doi":"10.1111/j.1750-3841.2011.02354.x","title":"Consumer Preferences and Willingness to Pay for Value‐Added Chicken Product Attributes","year":2011,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Animal Nutrition and Physiology","field":"Agricultural and Biological Sciences","cited_by":64,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":true,"ca_institutions":"Agriculture Food and Rural Development; University of Alberta","funders":"Natural Sciences and Engineering Research Council of Canada; Goddard Space Flight Center","keywords":"Willingness to pay; Product (mathematics); Value (mathematics); Business; Marketing; Advertising; Economics; Microeconomics; Mathematics; Statistics","score_opus":0.09482143144156248,"score_gpt":0.262515954870262,"score_spread":0.16769452342869956,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2110042239","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.999634,0.000021900858,0.00007428945,0.00002053044,8.490839e-7,0.0000038431467,0.000012835031,7.1180074e-7,0.00023106176],"genre_scores_gemma":[0.9996741,0.00001439597,0.00012102689,0.000016820035,8.959394e-7,0.0000033932665,0.000022041075,3.0235174e-7,0.00014697183],"study_design_codex":"observational","study_design_gemma":"observational","domain_scores_codex":[0.9995679,0.00019030829,0.000021933605,0.000042537693,0.00012935724,0.000047903603],"domain_scores_gemma":[0.9982235,0.00093162694,0.0004222221,0.00007108648,0.00016077378,0.00019085803],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0011188452,0.0001562637,0.00014723747,0.00036289767,0.00020071364,0.0005465314,0.00014351665,0.000442846,0.0023423398],"category_scores_gemma":[0.0029988105,0.000116679665,0.00032540484,0.00019931783,0.00025433893,0.00030357135,0.00022873555,0.0004308856,0.0001563269],"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":[0.00080678164,0.00045470972,0.97495234,0.000051095652,0.00013896433,0.00016349173,0.0015394556,0.0005383676,0.004777079,0.000121719524,0.00019758614,0.016258389],"study_design_scores_gemma":[0.000015206318,0.0005716842,0.9944707,0.000011199536,0.000026083966,0.0002054845,0.0022540523,0.0015986826,0.00045316422,0.00013943094,0.0002383155,0.000016048272],"about_ca_topic_score_codex":0.002554358,"about_ca_topic_score_gemma":0.0025501542,"teacher_disagreement_score":0.002554358,"about_ca_system_score_codex":0.00023463082,"about_ca_system_score_gemma":0.00011775941,"threshold_uncertainty_score":0.007835925},"labels":[],"label_agreement":null},{"id":"W2112051984","doi":"10.1111/j.1750-3841.2008.00867.x","title":"Sorption Isotherm and Plasticization Effect of Moisture and Plasticizers in Pea Starch Film","year":2008,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Nanocomposite Films for Food Packaging","field":"Materials Science","cited_by":77,"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":"Plasticizer; Polyol; Starch; Monosaccharide; Sorption; Glycerol; Materials science; Chemical engineering; Adsorption; Sorbitol; Polymer chemistry; Chemistry; Organic chemistry; Composite material; Polyurethane","score_opus":0.008560128352628255,"score_gpt":0.23652266513384113,"score_spread":0.22796253678121287,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2112051984","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99817574,0.00047825644,0.0007167453,0.000015126727,0.0000075038856,0.000013698296,0.00013244577,0.000017974657,0.00044246085],"genre_scores_gemma":[0.99749243,0.0005128516,0.000937097,0.000019489342,0.0000050051526,0.000023928535,0.00016164714,0.000015638545,0.0008319038],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99985516,0.000021076636,0.00001318565,0.000033914177,0.00004488376,0.000031665437],"domain_scores_gemma":[0.99983823,0.00006788231,0.00003138623,0.000012867291,0.00003338002,0.000016276983],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00016622238,0.0003790505,0.00023926972,0.00020188848,0.00012889571,0.00016233732,0.00018787569,0.00019832731,0.0009739965],"category_scores_gemma":[0.00032630976,0.000234266,0.00029368178,0.00028618862,0.00012929701,0.0003574111,0.00012116419,0.0003586161,0.00015445186],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000063043386,0.000009961052,0.00012296745,0.000022040354,0.0000048601696,0.000023206083,0.000023801187,0.00009678233,0.9990018,0.000010081912,0.0000066757584,0.00061483757],"study_design_scores_gemma":[0.0000033146225,0.00018022579,0.002998383,0.0000032478936,0.000010257793,0.000031968,0.000030570012,0.0005931048,0.9959435,0.000013990194,0.00018620124,0.0000051911934],"about_ca_topic_score_codex":0.0014146584,"about_ca_topic_score_gemma":0.0013398718,"teacher_disagreement_score":0.0014146584,"about_ca_system_score_codex":0.00020070712,"about_ca_system_score_gemma":0.000104983344,"threshold_uncertainty_score":0.0032583475},"labels":[],"label_agreement":null},{"id":"W2112235134","doi":"10.1111/j.1365-2621.2005.tb09034.x","title":"Film‐forming Characteristics of Starches","year":2005,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Food composition and properties","field":"Nursing","cited_by":121,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Manitoba","funders":"Western Grains Research Foundation","keywords":"Amylopectin; Amylose; Starch; Chemistry; Intermolecular force; Chemical engineering; Complex formation; Crystallography; Materials science; Food science; Organic chemistry; Molecule; Inorganic chemistry","score_opus":0.03890623961510358,"score_gpt":0.28044087580487964,"score_spread":0.24153463618977605,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2112235134","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9957991,0.00077253534,0.0023888566,0.000021225087,0.000010478181,0.0000122921065,0.00012798412,0.000046505495,0.00082103134],"genre_scores_gemma":[0.9972716,0.0002794885,0.0014167672,0.000013981756,0.0000050605736,0.000010235838,0.00017508568,0.000014664707,0.00081307057],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999428,0.0000049966616,0.0000048130073,0.000014603869,0.00002031123,0.000012569169],"domain_scores_gemma":[0.9998191,0.000054688877,0.00002706245,0.0000080886875,0.00006725936,0.000023920757],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00012365477,0.00020233903,0.00012154456,0.00020086755,0.00010333855,0.00023692966,0.00011159635,0.00016485546,0.0013599324],"category_scores_gemma":[0.00023916776,0.00009456626,0.00012452946,0.00015146914,0.000114821196,0.00022488287,0.00009123176,0.00031773862,0.0001179418],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00002249468,0.0000032703933,0.000165355,0.000023594781,0.0000022996774,0.00002662611,0.000031268053,0.000019958796,0.99891984,0.000023792743,0.000013132698,0.0007484831],"study_design_scores_gemma":[0.0000045464753,0.00013361235,0.0039370432,0.0000047529834,0.000009642657,0.00009868459,0.000027989956,0.0004371304,0.99475783,0.000020556468,0.0005646278,0.0000036510326],"about_ca_topic_score_codex":0.00042955187,"about_ca_topic_score_gemma":0.00022502507,"teacher_disagreement_score":0.0013599324,"about_ca_system_score_codex":0.0001442164,"about_ca_system_score_gemma":0.000059581973,"threshold_uncertainty_score":0.0045494437},"labels":[],"label_agreement":null},{"id":"W2112419249","doi":"10.1111/j.1750-3841.2010.01752.x","title":"A Multiplex PCR Method for the Identification of Commercially Important Salmon and Trout Species ( <i>Oncorhynchus</i> and <i>Salmo</i> ) in North America","year":2010,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Identification and Quantification in Food","field":"Biochemistry, Genetics and Molecular Biology","cited_by":52,"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":"U.S. Food and Drug Administration; Ontario Centre of Innovation","keywords":"Salmo; Oncorhynchus; Fishery; Trout; Multiplex polymerase chain reaction; Rainbow trout; Biology; Identification (biology); Fish <Actinopterygii>; Zoology; Multiplex; Ecology; Polymerase chain reaction; Genetics; Gene","score_opus":0.02096919944369104,"score_gpt":0.2982441073113444,"score_spread":0.27727490786765335,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2112419249","genre_codex":"empirical","genre_gemma":"methods","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"methods","genre_consensus":null,"domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.70739836,0.011561028,0.27127972,0.0003185571,0.00042979134,0.00068744,0.0015577121,0.0015508209,0.0052164625],"genre_scores_gemma":[0.64060205,0.0038992485,0.3435477,0.00038124569,0.00010620555,0.0008553562,0.0016714224,0.000079963975,0.008856796],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9988758,0.00013160033,0.000070096,0.00046166356,0.00039494014,0.0000658295],"domain_scores_gemma":[0.99945277,0.00010987103,0.00019019638,0.000023279925,0.00017216076,0.00005176702],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00084397907,0.00075132883,0.00032305374,0.00085724494,0.0002935256,0.0004197189,0.0005962879,0.00058081123,0.0013550435],"category_scores_gemma":[0.0007362636,0.0003783826,0.00029512984,0.00042770096,0.0003836495,0.00046664162,0.0003336816,0.00045212766,0.0007965728],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00016335446,0.00007110463,0.0074604116,0.00016928343,0.00002265508,0.000069040056,0.00009661388,0.00020370138,0.95552725,0.00012909097,0.00023155104,0.035856016],"study_design_scores_gemma":[0.000046518242,0.0016297158,0.037083726,0.00012034609,0.00024225643,0.0019335173,0.00027351946,0.00945855,0.92880344,0.00022687197,0.020122284,0.000059275837],"about_ca_topic_score_codex":0.00062938686,"about_ca_topic_score_gemma":0.0017508243,"teacher_disagreement_score":0.0013550435,"about_ca_system_score_codex":0.00043245708,"about_ca_system_score_gemma":0.0005364589,"threshold_uncertainty_score":0.004533112},"labels":[],"label_agreement":null},{"id":"W2113675637","doi":"10.1111/j.1750-3841.2010.01920.x","title":"Effect of Storage Conditions on the Solubility and Viscosity of β‐Glucan Extracted from Bread under <i>In Vitro</i> Conditions","year":2010,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Food composition and properties","field":"Nursing","cited_by":15,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Alberta","funders":"Natural Sciences and Engineering Research Council of Canada; Killam Trusts","keywords":"Solubility; Food science; Chemistry; Glucan; Moisture; Viscosity; Gluten; Beta-glucan; Gluten free; Biochemistry; Materials science; Organic chemistry","score_opus":0.015702173155368624,"score_gpt":0.28518006708382215,"score_spread":0.2694778939284535,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2113675637","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9949325,0.002574284,0.00096755713,0.000070261325,0.00004206441,0.000026065933,0.00042508656,0.00002870054,0.00093341863],"genre_scores_gemma":[0.99565023,0.0011548967,0.0013386537,0.0000773149,0.000020779002,0.000032679232,0.00075357495,0.000025667743,0.0009461503],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99976724,0.00007011862,0.000032132633,0.000053853724,0.000035821802,0.00004072733],"domain_scores_gemma":[0.9995634,0.000107221524,0.0001727797,0.00004136329,0.000083971696,0.000031234504],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00031308382,0.0005099057,0.0002728821,0.00009821612,0.0001943191,0.00050581415,0.00022844372,0.0002304988,0.0020738195],"category_scores_gemma":[0.0004345379,0.00013195866,0.0003710627,0.00021629603,0.0002898418,0.0004134018,0.00021225336,0.0005482406,0.00036031858],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0008725363,0.00006543491,0.0011535324,0.00016169909,0.000026931915,0.000074487034,0.00008731052,0.00011485335,0.995284,0.000026530006,0.000058126963,0.0020745385],"study_design_scores_gemma":[0.000012458101,0.0015486914,0.0124843335,0.000033697303,0.00007573214,0.00012545261,0.00011553864,0.00037320936,0.9838855,0.000022296017,0.0013015898,0.00002141657],"about_ca_topic_score_codex":0.0011548514,"about_ca_topic_score_gemma":0.001246214,"teacher_disagreement_score":0.0020738195,"about_ca_system_score_codex":0.00026059608,"about_ca_system_score_gemma":0.00018507533,"threshold_uncertainty_score":0.006937623},"labels":[],"label_agreement":null},{"id":"W2114986440","doi":"10.1111/j.1750-3841.2011.02445.x","title":"Assessment of the Long‐Term Stability of Retort Pouch Foods to Support Extended Duration Spaceflight","year":2011,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Spaceflight effects on biology","field":"Medicine","cited_by":69,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Lockheed Martin (Canada)","funders":"National Aeronautics and Space Administration","keywords":"Shelf life; Food science; Flavor; Environmental science; Mathematics; Chemistry","score_opus":0.055172207607082226,"score_gpt":0.35378375863185196,"score_spread":0.2986115510247697,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2114986440","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9984445,0.0005468611,0.0006482732,0.000007975485,0.000007910831,0.000017615188,0.000111188056,0.000008016717,0.0002076698],"genre_scores_gemma":[0.99562943,0.0004375051,0.002447723,0.000034877652,0.000009095855,0.00005152047,0.00061221875,0.000013264134,0.0007643869],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.99982053,0.000034529017,0.000016086084,0.000040805353,0.00006269821,0.00002540635],"domain_scores_gemma":[0.9994097,0.00010678036,0.00020212014,0.000053928085,0.00018089807,0.000046576693],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00071260525,0.0004599811,0.00025681907,0.00028229906,0.00030041725,0.00046872042,0.00030522348,0.0004174845,0.0012493642],"category_scores_gemma":[0.0007335753,0.00010694088,0.00037282408,0.00028605334,0.00024677577,0.000496969,0.00036632354,0.00038478954,0.0002073929],"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":[0.0020620506,0.00016431784,0.02014293,0.0001986582,0.00007808958,0.00017417851,0.00023275829,0.0005882272,0.962466,0.000047078123,0.00006376963,0.0137819145],"study_design_scores_gemma":[0.00004136965,0.016171709,0.29644772,0.00007097964,0.0002904701,0.00076715345,0.00058971037,0.0021335632,0.6791612,0.00008976424,0.004177476,0.000058893645],"about_ca_topic_score_codex":0.0006772949,"about_ca_topic_score_gemma":0.0008542447,"teacher_disagreement_score":0.0012493642,"about_ca_system_score_codex":0.00025567834,"about_ca_system_score_gemma":0.00018726011,"threshold_uncertainty_score":0.004179597},"labels":[],"label_agreement":null},{"id":"W2115060000","doi":"10.1111/1750-3841.13145","title":"Inhibitory Effect of Epigallocatechin Gallate on the Virulence of <i>Clostridium difficile</i> PCR Ribotype 027","year":2015,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Clostridium difficile and Clostridium perfringens research","field":"Medicine","cited_by":23,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":true,"ca_institutions":"University of Guelph","funders":"National Research Foundation of Korea","keywords":"Clostridium difficile; Virulence; Microbiology; Epigallocatechin gallate; Catechin; Biology; Clostridium difficile toxin A; Antioxidant; Antibiotics; Gene; Polyphenol; Biochemistry","score_opus":0.03998900646296256,"score_gpt":0.3054859815050483,"score_spread":0.26549697504208575,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2115060000","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9966433,0.0011867625,0.00060764124,0.00007582813,0.00003038384,0.0000160096,0.00023272127,0.000050038332,0.0011572994],"genre_scores_gemma":[0.9958974,0.00063827325,0.0012446828,0.00009506026,0.000008871105,0.000014093179,0.00065335835,0.000015963025,0.0014321902],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998709,0.000029438983,0.000011172265,0.000018476072,0.000028565912,0.000041390897],"domain_scores_gemma":[0.9998988,0.000022422844,0.000024996963,0.000009163783,0.000024234865,0.000020407471],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00010816802,0.00038389847,0.00019360597,0.0002171337,0.00008931322,0.00017880516,0.00016542074,0.0001861015,0.0006310251],"category_scores_gemma":[0.00016258039,0.000086292275,0.00029406647,0.00014182119,0.00010318463,0.00008367833,0.00013371103,0.00026173028,0.00019469597],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0002775682,0.00005211822,0.00013673263,0.000033902685,0.0000048591546,0.000019139552,0.000008854297,0.000036197795,0.9982942,0.000010702223,0.000035191748,0.0010906138],"study_design_scores_gemma":[0.000012549668,0.0012840434,0.0077154553,0.000011656284,0.000027512451,0.0000848904,0.000024824256,0.0006262271,0.98916805,0.000013879272,0.0010251615,0.0000058258497],"about_ca_topic_score_codex":0.0013433428,"about_ca_topic_score_gemma":0.0015414475,"teacher_disagreement_score":0.0013433428,"about_ca_system_score_codex":0.00013074573,"about_ca_system_score_gemma":0.00016404102,"threshold_uncertainty_score":0.0026711226},"labels":[],"label_agreement":null},{"id":"W2118908422","doi":"10.1111/j.1365-2621.2005.tb11455.x","title":"Retention of Ginsenosides in Dried Ginseng Root: Comparison of Drying Methods","year":2005,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Ginseng Biological Effects and Applications","field":"Biochemistry, Genetics and Molecular Biology","cited_by":32,"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 British Columbia","funders":"","keywords":"Ginseng; Chemistry; Food science; Ginsenoside; Traditional medicine; Chromatography; Medicine","score_opus":0.04687601132805727,"score_gpt":0.39456601351094384,"score_spread":0.3476900021828866,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2118908422","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.98313034,0.007626797,0.006750681,0.0000641629,0.00006241579,0.00007576623,0.00048299797,0.00011247611,0.0016941836],"genre_scores_gemma":[0.9687132,0.006571327,0.019301197,0.0001543132,0.00005558036,0.00012306194,0.0010602166,0.000104936225,0.0039162654],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99980456,0.000028607637,0.000016122287,0.000056645014,0.000072261486,0.000021891938],"domain_scores_gemma":[0.9997638,0.00007260253,0.000060615133,0.000017678425,0.00006859842,0.000016620572],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0003033772,0.0005586093,0.00026728728,0.0005142236,0.00017484449,0.0002768367,0.00015934206,0.00022587697,0.0009957678],"category_scores_gemma":[0.00049213495,0.0001419707,0.00027915742,0.0004453831,0.00018610932,0.00035157148,0.00016261604,0.00034515152,0.00023889654],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0002198542,0.00002269871,0.0006111134,0.00010062377,0.000016148979,0.000026890733,0.000031699474,0.000027607328,0.9936626,0.000019874155,0.000026441028,0.005234508],"study_design_scores_gemma":[0.000017554343,0.00054527837,0.033108175,0.000024206514,0.00011698281,0.0003167534,0.000103660095,0.00071997306,0.96255445,0.000035894383,0.0024364006,0.000020814632],"about_ca_topic_score_codex":0.00078494934,"about_ca_topic_score_gemma":0.0013580674,"teacher_disagreement_score":0.0009957678,"about_ca_system_score_codex":0.00014431104,"about_ca_system_score_gemma":0.00014562646,"threshold_uncertainty_score":0.0033311248},"labels":[],"label_agreement":null},{"id":"W2119151084","doi":"10.1111/j.1365-2621.2000.tb16019.x","title":"Ability of Various Dairy Proteins to Reduce Pink Color Development in Cooked Ground Turkey Breast","year":2000,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Meat and Animal Product Quality","field":"Agricultural and Biological Sciences","cited_by":26,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Maple Leaf Foods","funders":"","keywords":"Chicken breast; Food science; Chemistry; Biology","score_opus":0.041226927710809894,"score_gpt":0.2652931127724954,"score_spread":0.22406618506168552,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2119151084","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9988312,0.00038740685,0.00043432612,0.000012580102,0.0000061037485,0.000011231888,0.000102702885,0.00001632599,0.00019812892],"genre_scores_gemma":[0.99507564,0.00032529802,0.0025585915,0.000045840723,0.0000030122526,0.000017247909,0.0006052843,0.000020229838,0.0013488239],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998466,0.0000404181,0.00001428105,0.00002997932,0.000041390478,0.00002728724],"domain_scores_gemma":[0.99974793,0.00004662273,0.000057164558,0.000017234755,0.000080539096,0.0000504704],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00029310444,0.00046336398,0.00026491843,0.00018588656,0.00013378845,0.00024464322,0.00017685,0.00021438471,0.0007897038],"category_scores_gemma":[0.00031928424,0.00017895339,0.00019103836,0.0001729051,0.00019553445,0.00012602577,0.00017771598,0.0002963281,0.00016661861],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0007568651,0.00006127995,0.0010808561,0.00010324874,0.000020635454,0.000026867905,0.0000403482,0.000061911,0.99633896,0.000011176841,0.000023374694,0.0014745232],"study_design_scores_gemma":[0.000015666046,0.0015339585,0.020883588,0.000010512542,0.000052091676,0.0000782973,0.00006313152,0.00034681006,0.9764389,0.000009921308,0.0005618754,0.000005156943],"about_ca_topic_score_codex":0.0022022496,"about_ca_topic_score_gemma":0.0026553834,"teacher_disagreement_score":0.0022022496,"about_ca_system_score_codex":0.00025510637,"about_ca_system_score_gemma":0.00020698139,"threshold_uncertainty_score":0.004378915},"labels":[],"label_agreement":null},{"id":"W2119315551","doi":"10.1111/j.1365-2621.2003.tb09635.x","title":"Functional and Bioactive Properties of Quinoa Seed Protein Hydrolysates","year":2003,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Protein Hydrolysis and Bioactive Peptides","field":"Biochemistry, Genetics and Molecular Biology","cited_by":284,"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":"Hydrolysate; Chemistry; Ultrafiltration (renal); Fractionation; Hydrolysis; Chromatography; Membrane; Food science; Solubility; Enzyme; Enzymatic hydrolysis; Biochemistry; Organic chemistry","score_opus":0.0173906562906257,"score_gpt":0.21737996823929026,"score_spread":0.19998931194866457,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2119315551","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9969921,0.0011611189,0.0012627413,0.00002845554,0.000007484174,0.000011579627,0.0002277706,0.000016519958,0.0002923071],"genre_scores_gemma":[0.99720615,0.00038780837,0.001199331,0.000020350615,0.0000063242646,0.000011140322,0.0006053536,0.000015972239,0.00054753775],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99988544,0.000021184725,0.000011247132,0.000025095946,0.000033645494,0.00002340054],"domain_scores_gemma":[0.9997805,0.000050763418,0.000048104303,0.0000119129645,0.000056835852,0.000051833897],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0003178477,0.0005884085,0.00026517088,0.00024116864,0.00014169319,0.0003277227,0.00013687128,0.00023594407,0.0006346784],"category_scores_gemma":[0.00030466035,0.00014130419,0.00029541584,0.00021928854,0.00023829598,0.0002958265,0.00010316045,0.00034728806,0.00015150727],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00007376229,0.0000055848845,0.000109558794,0.000020351772,0.0000053725757,0.000013921267,0.000009961281,0.000017870028,0.99950314,0.0000061304854,0.0000019709169,0.00023240247],"study_design_scores_gemma":[0.000008255798,0.00025004605,0.010831358,0.0000049322543,0.000028083434,0.00013480562,0.0000329981,0.00032961884,0.9880564,0.000013354504,0.00030442604,0.0000057474263],"about_ca_topic_score_codex":0.0010438284,"about_ca_topic_score_gemma":0.00061847374,"teacher_disagreement_score":0.0010438284,"about_ca_system_score_codex":0.00018197214,"about_ca_system_score_gemma":0.0001272802,"threshold_uncertainty_score":0.002123177},"labels":[],"label_agreement":null},{"id":"W2120702052","doi":"10.1111/j.1365-2621.2001.tb16139.x","title":"Reduction in Lentil Cooking Time Using Micronization: Comparison of 2 Micronization Temperatures","year":2001,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Polysaccharides and Plant Cell Walls","field":"Agricultural and Biological Sciences","cited_by":64,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Research Manitoba; Monsanto (Canada); Canadian International Grains Institute; University of Manitoba","funders":"","keywords":"Micronization; Chemistry; Starch; Phytic acid; Moisture; Food science; Particle size; Organic chemistry","score_opus":0.028896727696750408,"score_gpt":0.2592531036575143,"score_spread":0.2303563759607639,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2120702052","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99881506,0.00032350153,0.00049485656,0.000009328111,0.0000060968955,0.0000098997225,0.00006259759,0.00001531348,0.0002633427],"genre_scores_gemma":[0.9971609,0.0002684071,0.001380503,0.000021911064,0.000004152986,0.000019116602,0.00020012059,0.000021093218,0.0009237338],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99990666,0.000012247587,0.000007775038,0.000022615985,0.000029941402,0.000020784393],"domain_scores_gemma":[0.99980444,0.000037063877,0.00006965535,0.000014606808,0.000039172468,0.000035080535],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00015377105,0.0003299768,0.00022115036,0.00019870984,0.0001004994,0.0003467959,0.00012677003,0.0001724227,0.00075454445],"category_scores_gemma":[0.00024656008,0.00011774784,0.00023407066,0.00013193979,0.00014614017,0.00018989296,0.00013687741,0.0003143918,0.00009036455],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00048773264,0.000027414379,0.0006577258,0.00002540675,0.00000898279,0.000012727368,0.000022217251,0.00006263638,0.9970663,0.000013694103,0.000008161338,0.0016069701],"study_design_scores_gemma":[0.00001818025,0.0013578515,0.025863888,0.0000041473313,0.000036527977,0.00004612833,0.000039275823,0.00041112458,0.9716821,0.000019478874,0.00051146175,0.0000098526025],"about_ca_topic_score_codex":0.0008299518,"about_ca_topic_score_gemma":0.0011245979,"teacher_disagreement_score":0.0008299518,"about_ca_system_score_codex":0.00025942773,"about_ca_system_score_gemma":0.00011190293,"threshold_uncertainty_score":0.002524197},"labels":[],"label_agreement":null},{"id":"W2120745922","doi":"10.1111/j.1750-3841.2007.00358.x","title":"Physical Properties of Whey Protein Coating Solutions and Films Containing Antioxidants","year":2007,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Protein Hydrolysis and Bioactive Peptides","field":"Biochemistry, Genetics and Molecular Biology","cited_by":43,"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":"Whey protein; Coating; Chemistry; Food science; Chemical engineering; Organic chemistry","score_opus":0.027477476499825123,"score_gpt":0.26714668745501197,"score_spread":0.23966921095518684,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2120745922","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9941954,0.0018052149,0.002703721,0.000051478753,0.000022309347,0.00003586336,0.0002753929,0.000042575066,0.0008680556],"genre_scores_gemma":[0.989636,0.0021129078,0.004476982,0.000056447145,0.000013358745,0.00009314001,0.0009400957,0.000054696888,0.002616315],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9997595,0.000024541827,0.000024284838,0.000043348675,0.00010025376,0.0000480185],"domain_scores_gemma":[0.9995252,0.00014354983,0.000109047716,0.00003038902,0.00014288371,0.0000489506],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00033012187,0.0004270538,0.0002860694,0.00026655002,0.00020577537,0.00031027012,0.0002174223,0.0003226705,0.000968535],"category_scores_gemma":[0.0008258003,0.00029204867,0.00029715506,0.00038208076,0.00021869554,0.00029352392,0.00017746571,0.00050661684,0.00017854177],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000053031497,0.000007940948,0.00015736526,0.00003973558,0.0000076494625,0.000026358386,0.000026034462,0.00004622041,0.9989525,0.000013236738,0.000018490746,0.0006515366],"study_design_scores_gemma":[0.0000065155423,0.00013841322,0.0038348075,0.000007652149,0.0000253975,0.00008149249,0.000034332123,0.0003367903,0.9948666,0.000010518546,0.00065184536,0.0000057014026],"about_ca_topic_score_codex":0.0014105419,"about_ca_topic_score_gemma":0.0006620444,"teacher_disagreement_score":0.0014105419,"about_ca_system_score_codex":0.0002802751,"about_ca_system_score_gemma":0.00017337032,"threshold_uncertainty_score":0.0032401085},"labels":[],"label_agreement":null},{"id":"W2120811617","doi":"10.1111/j.1750-3841.2011.02170.x","title":"A Brief Review of the Occurrence, Use, and Safety of Food‐Related Nanomaterials","year":2011,"lang":"en","type":"review","venue":"Journal of Food Science","topic":"Nanoparticles: synthesis and applications","field":"Materials Science","cited_by":202,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Intertek (Canada); Cantox Health Sciences International","funders":"","keywords":"Food safety; Business; Food science; Chemistry","score_opus":0.07932514158908599,"score_gpt":0.31369693029452345,"score_spread":0.23437178870543746,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2120811617","genre_codex":"review","genre_gemma":"review","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"review","genre_consensus":"review","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.0002249804,0.9976356,0.00017551478,0.00018104994,0.00036517438,0.000008128974,0.000024872572,0.000007465458,0.0013772305],"genre_scores_gemma":[0.0006382398,0.9978264,0.00025108468,0.00010963137,0.00021722088,0.000008738004,0.000027331807,0.0000010974968,0.0009202181],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.99964833,0.000051081184,0.000063146064,0.000060868275,0.00015382463,0.00002271113],"domain_scores_gemma":[0.9995988,0.00016882687,0.00007714758,0.000009871519,0.00012058622,0.000024843943],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0004625604,0.0010340563,0.001269856,0.0028409923,0.00039840216,0.00080303417,0.0007648126,0.0011392989,0.0038912059],"category_scores_gemma":[0.00070430525,0.00041045414,0.00052644196,0.00302076,0.00031465027,0.0016438813,0.00042863665,0.00092873786,0.0023298208],"study_design_candidate":"not_applicable","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00009451701,0.00013764674,0.00029458798,0.050012924,0.00010024686,0.00066391204,0.00017565774,0.0006154279,0.008721065,0.0034109785,0.05598402,0.87978905],"study_design_scores_gemma":[0.0000083105115,0.00013981163,0.0012462207,0.005378085,0.00008498349,0.0021701544,0.00009813626,0.0000931777,0.0013726063,0.0010882934,0.988296,0.00002429849],"about_ca_topic_score_codex":0.0017706908,"about_ca_topic_score_gemma":0.0028132792,"teacher_disagreement_score":0.0038912059,"about_ca_system_score_codex":0.0006333834,"about_ca_system_score_gemma":0.0013393201,"threshold_uncertainty_score":0.013017356},"labels":[],"label_agreement":null},{"id":"W2121712414","doi":"10.1111/j.1750-3841.2011.02575.x","title":"Effect of Cocoa Butter Structure on Oil Migration","year":2012,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Food Chemistry and Fat Analysis","field":"Agricultural and Biological Sciences","cited_by":41,"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":"Food science; Crystallization; Oil droplet; Chemistry; Materials science; Emulsion; Biochemistry","score_opus":0.009525391829662416,"score_gpt":0.22968003308626053,"score_spread":0.22015464125659812,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2121712414","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99864215,0.00030919188,0.0004383511,0.00001732674,0.000005278711,0.000006669156,0.000058470003,0.000017442131,0.0005052485],"genre_scores_gemma":[0.9983664,0.00020580782,0.0006827587,0.000019567511,0.0000021831354,0.000008989273,0.00008264805,0.000016535725,0.00061524427],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99989843,0.000021905314,0.0000063815132,0.000025873835,0.00002338766,0.000023958315],"domain_scores_gemma":[0.9997898,0.00007554715,0.000046808724,0.000014338372,0.000048057656,0.000025532603],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00010352466,0.0002863606,0.00010748703,0.00011045434,0.00010829414,0.00028469216,0.00011802393,0.00013577676,0.00080921216],"category_scores_gemma":[0.00044742695,0.00014612499,0.00010444065,0.00008081915,0.00018576767,0.00017737047,0.00011143388,0.00018683012,0.00016130906],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00011449845,0.0000069288544,0.00028349966,0.00002021999,0.0000030924045,0.000025468751,0.000024279636,0.000041918054,0.99882394,0.000009051438,0.000009132378,0.0006378639],"study_design_scores_gemma":[0.0000029632806,0.00010183268,0.0026617213,0.0000030480353,0.000005759484,0.000021818201,0.000023802286,0.00039012916,0.9965558,0.0000038076287,0.00022683977,0.000002586587],"about_ca_topic_score_codex":0.0019963118,"about_ca_topic_score_gemma":0.002527744,"teacher_disagreement_score":0.0019963118,"about_ca_system_score_codex":0.00024574267,"about_ca_system_score_gemma":0.00013555103,"threshold_uncertainty_score":0.003969431},"labels":[],"label_agreement":null},{"id":"W2122362266","doi":"10.1111/j.1365-2621.2006.tb08891.x","title":"Mechanical and Thermal Characteristics of Pea Starch Films Plasticized with Monosaccharides and Polyols","year":2006,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Nanocomposite Films for Food Packaging","field":"Materials Science","cited_by":173,"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":"Plasticizer; Polyol; Monosaccharide; Starch; Glycerol; Sorbitol; Materials science; Ultimate tensile strength; Fructose; Chemical engineering; Glass transition; Polymer; Polymer chemistry; Chemistry; Composite material; Polyurethane; Food science; Organic chemistry","score_opus":0.009336091517660954,"score_gpt":0.22642254073979948,"score_spread":0.21708644922213852,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2122362266","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9986111,0.00043040235,0.00046826474,0.000008193189,0.000009404034,0.0000066808143,0.000093153234,0.000009577128,0.00036316793],"genre_scores_gemma":[0.99802977,0.00024326162,0.0005972772,0.00001767788,0.000004169015,0.00001809822,0.00019436686,0.000010731353,0.0008846231],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999021,0.000011568304,0.000010374469,0.00002165783,0.000033713313,0.000020551657],"domain_scores_gemma":[0.9997547,0.00006243287,0.00007028164,0.00001556269,0.00005838506,0.00003855772],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0001234161,0.0003563,0.00012583306,0.00029727948,0.00009685423,0.00014188664,0.00012145788,0.00018310398,0.0011474972],"category_scores_gemma":[0.00026432402,0.00017542765,0.00024397958,0.00024999576,0.00013763219,0.0001995186,0.00008547234,0.00030777475,0.000103317165],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000048535654,0.0000067315996,0.00021638414,0.000017662736,0.000004991206,0.00003477348,0.000014376846,0.00005099753,0.9992101,0.000008590696,0.00000664966,0.0003801994],"study_design_scores_gemma":[0.0000069411863,0.00051313185,0.01918109,0.000008666427,0.000021605807,0.00008018518,0.00005873936,0.0005445021,0.9791767,0.0000151281865,0.00038582066,0.000007543984],"about_ca_topic_score_codex":0.00061556575,"about_ca_topic_score_gemma":0.0006025594,"teacher_disagreement_score":0.0011474972,"about_ca_system_score_codex":0.00012818811,"about_ca_system_score_gemma":0.00006276332,"threshold_uncertainty_score":0.0038387775},"labels":[],"label_agreement":null},{"id":"W2123423612","doi":"10.1111/j.1365-2621.2002.tb09510.x","title":"A Study of Enzymatic Hydrolysis of Starch in Potato Pulp","year":2002,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Food composition and properties","field":"Nursing","cited_by":26,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Agriculture and Agri-Food Canada","funders":"","keywords":"Starch; Hydrolysis; Pulp (tooth); Chemistry; Amylase; Enzymatic hydrolysis; Potato starch; Food science; Polysaccharide; Enzyme; Biochemistry","score_opus":0.0542450603146902,"score_gpt":0.2896792628268207,"score_spread":0.2354342025121305,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2123423612","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9952807,0.0015140213,0.0021915152,0.000013854804,0.000009881998,0.000019313464,0.0001625886,0.000010721222,0.00079742994],"genre_scores_gemma":[0.9963534,0.00079038757,0.0015394022,0.00001600763,0.0000061197516,0.000017876306,0.0003964227,0.0000105800855,0.0008697552],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99991834,0.000013028456,0.000008353127,0.000021305368,0.000022361546,0.000016562282],"domain_scores_gemma":[0.99985206,0.00004773801,0.000025707526,0.000010785431,0.000037768594,0.000025817399],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00016210515,0.0003125163,0.0002765758,0.00019766239,0.00013411083,0.000220821,0.00011451624,0.00018733137,0.0007649926],"category_scores_gemma":[0.00025667195,0.00014433182,0.00021130653,0.00027462404,0.00015524993,0.00020758006,0.00009492884,0.00038778156,0.00023616393],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00014193468,0.000031743086,0.0006289568,0.00010413062,0.000013203241,0.00008965608,0.000031052266,0.000052421317,0.9971071,0.000020599555,0.000012302302,0.0017669103],"study_design_scores_gemma":[0.000013390595,0.00047059913,0.013872027,0.000016300559,0.000035354868,0.00031467,0.00006463796,0.0005994393,0.98375493,0.000040928513,0.00081078854,0.000007129803],"about_ca_topic_score_codex":0.00048379533,"about_ca_topic_score_gemma":0.00027347673,"teacher_disagreement_score":0.0007649926,"about_ca_system_score_codex":0.00010189261,"about_ca_system_score_gemma":0.00012906901,"threshold_uncertainty_score":0.002559185},"labels":[],"label_agreement":null},{"id":"W2123716237","doi":"10.1111/j.1365-2621.2003.tb08262.x","title":"Quality Deterioration of Freeze‐dried Foods as Explained by their Glass Transition Temperature and Internal Structure","year":2003,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Microencapsulation and Drying Processes","field":"Agricultural and Biological Sciences","cited_by":76,"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 Laval","funders":"","keywords":"Shrinkage; Glass transition; Freeze-drying; PEAR; Chemistry; Materials science; Mineralogy; Composite material; Botany; Chromatography","score_opus":0.016363904949314948,"score_gpt":0.248892201931235,"score_spread":0.23252829698192007,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2123716237","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99762756,0.0008119921,0.0010895341,0.000010042304,0.0000047172125,0.000008291877,0.00010405836,0.000013956113,0.0003299118],"genre_scores_gemma":[0.9975555,0.0003602251,0.0012995785,0.00002031808,0.0000021001256,0.000010306998,0.0003125021,0.000017708566,0.00042164754],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999087,0.000011331101,0.000005921937,0.000018623035,0.00003991238,0.000015484737],"domain_scores_gemma":[0.9996793,0.00006730964,0.00010179398,0.000025841142,0.0000896687,0.000036151396],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00030812208,0.00026294132,0.00022721791,0.00036116008,0.00011078461,0.00027072942,0.00011151221,0.00020276064,0.00056907715],"category_scores_gemma":[0.00044385288,0.00023545258,0.00020356318,0.00020394941,0.00026357535,0.00030442924,0.00013274567,0.00033031203,0.00009962015],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00015531344,0.000011529961,0.0026888503,0.00003603871,0.000020377527,0.000059851543,0.00005717581,0.000099086275,0.9953133,0.000021960504,0.000011224932,0.0015252642],"study_design_scores_gemma":[0.000014732656,0.00048739376,0.14443114,0.000017252365,0.000069269976,0.00043616918,0.00011271777,0.0013314974,0.8524239,0.00007667955,0.000586788,0.000012333942],"about_ca_topic_score_codex":0.00050220697,"about_ca_topic_score_gemma":0.00052386004,"teacher_disagreement_score":0.00056907715,"about_ca_system_score_codex":0.00014487993,"about_ca_system_score_gemma":0.00006553534,"threshold_uncertainty_score":0.0019037724},"labels":[],"label_agreement":null},{"id":"W2125042260","doi":"10.1111/j.1750-3841.2010.01973.x","title":"Food Science Challenge: Translating the Dietary Guidelines for Americans to Bring About Real Behavior Change","year":2011,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Agriculture Sustainability and Environmental Impact","field":"Environmental Science","cited_by":50,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Kellogg's (Canada); SR Research (Canada)","funders":"","keywords":"Mandate; Work (physics); Food supply; Public relations; Public health; Marketing; Perspective (graphical); Business; Political science; Medicine; Engineering; Economics; Computer science; Agricultural economics","score_opus":0.18102782463941747,"score_gpt":0.3484599226752061,"score_spread":0.16743209803578862,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2125042260","genre_codex":"commentary","genre_gemma":"commentary","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"commentary","genre_consensus":"commentary","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.0026623532,0.0019070198,0.0012680698,0.9807015,0.0034565423,0.000023538985,0.000030461335,0.000033432807,0.0099171195],"genre_scores_gemma":[0.14162046,0.008840993,0.018177295,0.81090343,0.005429414,0.00046304386,0.00020390016,0.00014891897,0.014212538],"study_design_codex":"not_applicable","study_design_gemma":"not_applicable","domain_scores_codex":[0.9645933,0.02349873,0.0010208447,0.0017773098,0.0073212236,0.0017885413],"domain_scores_gemma":[0.9407946,0.040043313,0.0023388965,0.0023845017,0.009598029,0.004840648],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.05086257,0.00064325175,0.00067513954,0.0012717909,0.010235787,0.014001869,0.0025932316,0.02251153,0.005420984],"category_scores_gemma":[0.0719835,0.00050777063,0.0007363892,0.001566554,0.015489971,0.010427521,0.0077916393,0.020958077,0.0020607077],"study_design_candidate":"not_applicable","study_design_consensus":"not_applicable","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00009535212,0.00051506725,0.0034755818,0.0006316986,0.00006534626,0.00040630007,0.028523386,0.0005066239,0.0015657587,0.23816572,0.5475592,0.17848997],"study_design_scores_gemma":[0.000059972233,0.00020368451,0.0036364924,0.0009743301,0.00003161177,0.00017073604,0.036693644,0.00050954573,0.0010650556,0.12314335,0.8334282,0.00008336951],"about_ca_topic_score_codex":0.01550741,"about_ca_topic_score_gemma":0.023611652,"teacher_disagreement_score":0.05086257,"about_ca_system_score_codex":0.008234657,"about_ca_system_score_gemma":0.0407403,"threshold_uncertainty_score":0.26899016},"labels":[],"label_agreement":null},{"id":"W2126077120","doi":"10.1111/j.1750-3841.2012.02942.x","title":"Determination of Ortho‐ and Retronasal Detection Thresholds and Odor Impact of 2,5‐Dimethyl‐3‐Methoxypyrazine in Wine","year":2012,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Fermentation and Sensory Analysis","field":"Agricultural and Biological Sciences","cited_by":32,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Brock University","funders":"Division of Mathematical Sciences","keywords":"Wine; Aroma; Aroma of wine; Odor; Chemistry; Coccinella septempunctata; Flavor; Detection threshold; Food science; Chromatography; Coccinellidae; Predator; Biology; Predation; Organic chemistry; Ecology","score_opus":0.02874848109792289,"score_gpt":0.2967982853539432,"score_spread":0.2680498042560203,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2126077120","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99889463,0.00018134796,0.00070667855,0.0000046591435,0.0000024557185,0.000006925249,0.00005326243,0.000005894312,0.0001440643],"genre_scores_gemma":[0.99727565,0.0001818306,0.0019936818,0.000018704452,0.0000028501754,0.000011585318,0.00011607995,0.0000046348764,0.00039505237],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.99958104,0.00007675207,0.000024223284,0.00012170275,0.00015138788,0.000045046643],"domain_scores_gemma":[0.99960417,0.00009773537,0.00013271665,0.000028744862,0.00008613402,0.000050514853],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00036439562,0.00039563252,0.00023057067,0.00044229286,0.00015459419,0.0003460571,0.00015175754,0.00035250094,0.00034230453],"category_scores_gemma":[0.0005786664,0.00019589852,0.00022814421,0.00020443671,0.00025971528,0.00021278548,0.00028930287,0.00031312858,0.00009462616],"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":[0.00034012014,0.000049183687,0.014062045,0.00003100489,0.00002056691,0.00004307485,0.00011168771,0.00013934016,0.9821812,0.000012243454,0.000009495819,0.0030000443],"study_design_scores_gemma":[0.000011232842,0.0023862019,0.4090147,0.000014517869,0.00006141132,0.00043421763,0.00039889396,0.002867071,0.5843598,0.000060186314,0.00036337413,0.000028283806],"about_ca_topic_score_codex":0.001567432,"about_ca_topic_score_gemma":0.0019583278,"teacher_disagreement_score":0.001567432,"about_ca_system_score_codex":0.00014802141,"about_ca_system_score_gemma":0.00010450332,"threshold_uncertainty_score":0.0031166077},"labels":[],"label_agreement":null},{"id":"W2128144515","doi":"10.1111/j.1750-3841.2007.00573.x","title":"The Effect of Frequency of Consumption of Artificial Sweeteners on Sweetness Liking by Women","year":2007,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Biochemical Analysis and Sensing Techniques","field":"Nursing","cited_by":47,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Acadia University","funders":"","keywords":"Sweetness; Food science; Artificial Sweetener; Aspartame; Sugar; Added sugar; Sucralose; Orange juice; Sucrose; Taste; Chemistry","score_opus":0.014650596407892612,"score_gpt":0.2920443385938243,"score_spread":0.27739374218593166,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2128144515","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99860865,0.00029993773,0.000025671003,0.000073301926,0.000010491703,0.000009130209,0.000057448055,0.000002711591,0.0009126697],"genre_scores_gemma":[0.9992324,0.00011884024,0.000033670014,0.000029620067,0.0000127401,0.00000855011,0.00003468225,0.0000032964585,0.00052614725],"study_design_codex":"observational","study_design_gemma":"observational","domain_scores_codex":[0.9993297,0.00028785094,0.00004384657,0.0000984991,0.000094575276,0.00014553436],"domain_scores_gemma":[0.9940498,0.003765826,0.0009746872,0.00020303011,0.00016380138,0.00084294047],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0010868633,0.00021477118,0.0003850512,0.00047259848,0.0002949335,0.0006203082,0.00029177897,0.00048818093,0.0056154365],"category_scores_gemma":[0.0072485823,0.00029378483,0.00048199945,0.0004656696,0.00043742405,0.00047485656,0.0004056641,0.0004933825,0.00047298943],"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":[0.005011782,0.00059865596,0.9838771,0.00003190342,0.00014608922,0.0002470814,0.00072681956,0.000039442642,0.0014042351,0.000057607493,0.00015073479,0.007708503],"study_design_scores_gemma":[0.00003530711,0.0018402787,0.9965951,0.000008924319,0.00005013775,0.00017397391,0.0007905153,0.00009846123,0.000119162294,0.000028676814,0.00025173833,0.000007706535],"about_ca_topic_score_codex":0.0022491384,"about_ca_topic_score_gemma":0.0025804588,"teacher_disagreement_score":0.0056154365,"about_ca_system_score_codex":0.00023574416,"about_ca_system_score_gemma":0.00031029558,"threshold_uncertainty_score":0.018785536},"labels":[],"label_agreement":null},{"id":"W2129882136","doi":"10.1111/j.1750-3841.2010.01982.x","title":"Developing the NASA Food System for Long‐Duration Missions","year":2011,"lang":"en","type":"review","venue":"Journal of Food Science","topic":"Spaceflight effects on biology","field":"Medicine","cited_by":136,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Lockheed Martin (Canada)","funders":"","keywords":"Duration (music); Aeronautics; Astrobiology; Environmental science; Aerospace engineering; Meteorology; Geography; Biology; Physics; Engineering","score_opus":0.16746787954173337,"score_gpt":0.39928142277557926,"score_spread":0.2318135432338459,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2129882136","genre_codex":"other","genre_gemma":"review","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"review","genre_consensus":null,"domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.24893525,0.27937344,0.13519064,0.03491804,0.009084979,0.001709015,0.0016986975,0.0037889946,0.28530088],"genre_scores_gemma":[0.44564644,0.22319262,0.23226327,0.0075937244,0.0021329974,0.0011296724,0.0028884218,0.0005299924,0.08462281],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.9995166,0.000121804755,0.000034692377,0.00004399896,0.00024156013,0.000041360767],"domain_scores_gemma":[0.9993687,0.000052912415,0.000087234,0.00004275589,0.00035600242,0.0000924159],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0022489438,0.00039020882,0.00021062864,0.0007322912,0.0008872582,0.0017659923,0.0005667569,0.0007157507,0.0045293067],"category_scores_gemma":[0.0011066092,0.00011134178,0.0003296602,0.0005689407,0.0005072046,0.0013180306,0.0014011892,0.0006008515,0.0018204733],"study_design_candidate":"not_applicable","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00033131646,0.00023122813,0.004601041,0.0032721148,0.000057665686,0.0004935342,0.0011123713,0.0015088023,0.11620386,0.020280723,0.040847626,0.8110597],"study_design_scores_gemma":[0.00003643269,0.0012344567,0.006480161,0.0005279043,0.000051661144,0.0004917143,0.00075344864,0.00076198444,0.022248877,0.0028672018,0.9645096,0.000036470654],"about_ca_topic_score_codex":0.0024983813,"about_ca_topic_score_gemma":0.0032388114,"teacher_disagreement_score":0.0045293067,"about_ca_system_score_codex":0.0009531929,"about_ca_system_score_gemma":0.0020072735,"threshold_uncertainty_score":0.015152037},"labels":[],"label_agreement":null},{"id":"W2130336306","doi":"10.1111/j.1365-2621.2005.tb11467.x","title":"Protein Structural Changes During Preparation and Storage of Surimi","year":2005,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Meat and Animal Product Quality","field":"Agricultural and Biological Sciences","cited_by":45,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"McGill University","funders":"","keywords":"Chemistry; Differential scanning calorimetry; Fourier transform infrared spectroscopy; Chromatography; Myofibril; Gel electrophoresis; Myosin; Electrophoresis; Tropomyosin; Denaturation (fissile materials); Dynamic mechanical analysis; Polyacrylamide gel electrophoresis; Biochemistry; Nuclear chemistry; Chemical engineering; Organic chemistry","score_opus":0.04561657631990268,"score_gpt":0.2754448000831132,"score_spread":0.2298282237632105,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2130336306","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99661773,0.00080462813,0.001387169,0.000025622046,0.000021486583,0.000021482896,0.0003860578,0.00002148646,0.0007144182],"genre_scores_gemma":[0.9939575,0.0003034524,0.002135883,0.00006972013,0.00000799826,0.000029164297,0.001341813,0.000035258327,0.0021191284],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99987674,0.000010376917,0.000010443473,0.000038096772,0.0000383386,0.000025869498],"domain_scores_gemma":[0.99978954,0.000028558114,0.000051607127,0.00002446176,0.00006442063,0.000041419786],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00025638065,0.00034359648,0.00031215925,0.00020394844,0.00023946828,0.00030757178,0.00031276635,0.00023002307,0.0011534238],"category_scores_gemma":[0.000351278,0.00014586285,0.00021925697,0.00023439848,0.00027480212,0.00039800434,0.00029444773,0.000552282,0.0002685133],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00021871676,0.000013185139,0.00090419996,0.00004512916,0.000015138418,0.00010184756,0.000069456924,0.000046349058,0.99759346,0.000013523533,0.000022174647,0.0009568428],"study_design_scores_gemma":[0.000007811569,0.00036719718,0.049705215,0.000014862651,0.000040684678,0.0002873247,0.00017845638,0.000626428,0.94706655,0.000021215343,0.0016696401,0.000014586181],"about_ca_topic_score_codex":0.0013080625,"about_ca_topic_score_gemma":0.001678885,"teacher_disagreement_score":0.0013080625,"about_ca_system_score_codex":0.00026748332,"about_ca_system_score_gemma":0.00014216862,"threshold_uncertainty_score":0.0038585663},"labels":[],"label_agreement":null},{"id":"W2131137907","doi":"10.1111/1750-3841.12322","title":"Release of Allyl Isothiocyanate from Mustard Seed Meal Powder","year":2013,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Genomics, phytochemicals, and oxidative stress","field":"Biochemistry, Genetics and Molecular Biology","cited_by":66,"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":"Allyl isothiocyanate; Mustard seed; Chemistry; Meal; Isothiocyanate; Phenethyl isothiocyanate; Brassica; Food science; Agronomy; Organic chemistry; Biology","score_opus":0.009723662702943777,"score_gpt":0.2327843483364512,"score_spread":0.22306068563350742,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2131137907","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99701333,0.0007130794,0.0013974918,0.000029127046,0.000013371232,0.000027121157,0.0002383672,0.000030605363,0.00053739495],"genre_scores_gemma":[0.9944713,0.00056729733,0.0028378842,0.00003340226,0.000006802603,0.00002805345,0.00044904056,0.000024022174,0.0015823136],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99990094,0.000013069931,0.000007615259,0.000025541822,0.00003544116,0.000017420667],"domain_scores_gemma":[0.99988914,0.000028905868,0.000028756293,0.000011882759,0.000020143745,0.000021194099],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00012010979,0.00030780322,0.00026244143,0.00019981427,0.0001256351,0.00019026469,0.00014162483,0.00023639735,0.00057834113],"category_scores_gemma":[0.00019696818,0.00012352808,0.00023476753,0.00019281602,0.00011953883,0.00021637978,0.00014610172,0.00043279462,0.00014180198],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000091382215,0.0000071837376,0.00012991128,0.000022095419,0.0000036980548,0.000027260401,0.0000113753085,0.000018975772,0.9988765,0.00001352144,0.000010362613,0.00078770873],"study_design_scores_gemma":[0.000004713007,0.00024460323,0.002332604,0.0000038530625,0.000007763487,0.000036778958,0.000013353093,0.00029145915,0.9967001,0.000008210691,0.0003534216,0.0000030731946],"about_ca_topic_score_codex":0.000785258,"about_ca_topic_score_gemma":0.001369439,"teacher_disagreement_score":0.000785258,"about_ca_system_score_codex":0.00016365186,"about_ca_system_score_gemma":0.00017290591,"threshold_uncertainty_score":0.0019347668},"labels":[],"label_agreement":null},{"id":"W2131350439","doi":"10.1111/1750-3841.12370","title":"Effects of Hemp ( <i>Cannabis sativa</i> L.) Seed Oil Press‐Cake and Decaffeinated Green Tea Leaves ( <i>Camellia sinensis</i> ) on Functional Characteristics of Gluten‐Free Crackers","year":2014,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Food composition and properties","field":"Nursing","cited_by":99,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Agriculture and Agri-Food Canada","funders":"","keywords":"Food science; Chemistry; Green tea; Antioxidant; Gluten; Gluten free; Camellia sinensis; Functional food; Cannabis sativa; Botany; Biology; Biochemistry","score_opus":0.009944660586866135,"score_gpt":0.21335065439012327,"score_spread":0.20340599380325713,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2131350439","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9995357,0.00016981798,0.00009781035,0.000011634485,0.0000055470496,0.000014804197,0.00005053298,0.0000055899472,0.00010852649],"genre_scores_gemma":[0.99747235,0.00023548942,0.0009610442,0.000050655453,0.0000061570704,0.000041470415,0.00014294643,0.0000072933794,0.0010825134],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998128,0.00003964181,0.000015275193,0.000053626263,0.00003401548,0.000044783606],"domain_scores_gemma":[0.9995215,0.00009393126,0.00013965917,0.000021925016,0.00007050285,0.00015249632],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00021236308,0.0004753511,0.000349205,0.0002223114,0.0001838007,0.00027600917,0.00023043068,0.00036064212,0.0011108826],"category_scores_gemma":[0.00024514055,0.0001808892,0.00037040142,0.00014674521,0.00036247203,0.00025927686,0.0002388034,0.00048221616,0.0001306144],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0121323345,0.00086010207,0.00085277413,0.00017470244,0.000050930983,0.000037324717,0.0000730246,0.00009570018,0.98299855,0.000019037256,0.000021290563,0.0026841138],"study_design_scores_gemma":[0.0003330131,0.026864076,0.03750935,0.00002761689,0.00021629942,0.00006333463,0.00020719682,0.00091261376,0.9330797,0.000035034056,0.0007261022,0.000025455922],"about_ca_topic_score_codex":0.0011853509,"about_ca_topic_score_gemma":0.0026659146,"teacher_disagreement_score":0.0011853509,"about_ca_system_score_codex":0.0003623309,"about_ca_system_score_gemma":0.00023414096,"threshold_uncertainty_score":0.00371629},"labels":[],"label_agreement":null},{"id":"W2132952191","doi":"10.1111/j.1750-3841.2009.01346.x","title":"Ultrasonic Investigation of the Effect of Vegetable Shortening and Mixing Time on the Mechanical Properties of Bread Dough","year":2009,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Food composition and properties","field":"Nursing","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":"University of Manitoba","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Rheology; Mixing (physics); Gluten; Materials science; Nucleation; Bubble; Ultrasonic sensor; Wheat flour; Food science; Composite material; Chemistry; Acoustics; Mechanics","score_opus":0.02053268509919549,"score_gpt":0.22845456191792124,"score_spread":0.20792187681872576,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2132952191","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.996126,0.0014751671,0.0018998943,0.00003613279,0.00001066473,0.000017910515,0.000050012073,0.000017577451,0.000366547],"genre_scores_gemma":[0.99375737,0.000826246,0.0046735373,0.000034833025,0.00001261778,0.000017266884,0.00009662894,0.000012202403,0.0005693168],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9997993,0.000041955944,0.000017945627,0.00004628757,0.000066834866,0.00002755895],"domain_scores_gemma":[0.99946433,0.00027623787,0.00012024881,0.00002888163,0.00007692137,0.000033313136],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00027022348,0.00026519212,0.0001759961,0.00017986278,0.00011681225,0.0001831686,0.00016202818,0.00025575198,0.00057614973],"category_scores_gemma":[0.00059168745,0.00016196471,0.000157516,0.00023902778,0.00021899705,0.00026457012,0.00012838824,0.00038713313,0.000078734796],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00011522476,0.000015396448,0.0005607686,0.000031395757,0.000005246417,0.000015898991,0.000044059496,0.000049755596,0.9973814,0.0000115776875,0.0000056720473,0.0017635862],"study_design_scores_gemma":[0.000006589707,0.0014140735,0.015342783,0.000004804783,0.000027368307,0.00006587002,0.000056536028,0.00072559225,0.98176587,0.000015953168,0.0005662982,0.000008319928],"about_ca_topic_score_codex":0.00072461093,"about_ca_topic_score_gemma":0.0010710158,"teacher_disagreement_score":0.00072461093,"about_ca_system_score_codex":0.00018559136,"about_ca_system_score_gemma":0.00010568031,"threshold_uncertainty_score":0.0019273758},"labels":[],"label_agreement":null},{"id":"W2133346822","doi":"10.1111/j.1365-2621.2006.tb08886.x","title":"Level of Acrylamide Precursors Asparagine, Fructose, Glucose, and Sucrose in Potatoes Sold at Retail in Italy and in the United States","year":2006,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Potato Plant Research","field":"Agricultural and Biological Sciences","cited_by":71,"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":"Agria Djurförsäkring","keywords":"Asparagine; Acrylamide; Fructose; Sucrose; Chemistry; Food science; Sugar; Free sugar; Biochemistry; Amino acid; Organic chemistry; Polymer","score_opus":0.05947093606855479,"score_gpt":0.2657675064338835,"score_spread":0.20629657036532872,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2133346822","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99943715,0.00006747853,0.000016089489,0.000008458262,0.0000015558956,0.0000017629967,0.00014123274,0.0000020579703,0.00032427337],"genre_scores_gemma":[0.99891627,0.000064500775,0.00009878462,0.000017563894,0.0000019800166,0.0000032635553,0.00043566164,0.0000024309625,0.0004595877],"study_design_codex":"observational","study_design_gemma":"observational","domain_scores_codex":[0.99984837,0.000031659816,0.000013192502,0.000043553926,0.00003956417,0.000023541561],"domain_scores_gemma":[0.99932265,0.00010650492,0.0002980633,0.000022569475,0.00015528417,0.000094858515],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00019972971,0.00025878244,0.00013130846,0.0011175419,0.000278315,0.0005164933,0.00014968545,0.00025536213,0.0012275347],"category_scores_gemma":[0.0005142863,0.00018361992,0.00016795851,0.0008847391,0.00026580927,0.00021163197,0.00022345175,0.00025796975,0.00023981396],"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":[0.0008353467,0.00014112233,0.9417422,0.000051336865,0.00014801304,0.00040838335,0.0011739035,0.00011076703,0.04949012,0.000051132527,0.0002899663,0.0055576717],"study_design_scores_gemma":[0.0000029928851,0.00012851987,0.99762815,0.000004190196,0.00001407378,0.00015212879,0.00051032857,0.00008171643,0.0012265459,0.0000058239893,0.00024092721,0.000004594606],"about_ca_topic_score_codex":0.008820184,"about_ca_topic_score_gemma":0.014121465,"teacher_disagreement_score":0.008820184,"about_ca_system_score_codex":0.0003705579,"about_ca_system_score_gemma":0.000106147505,"threshold_uncertainty_score":0.017537653},"labels":[],"label_agreement":null},{"id":"W2134494144","doi":"10.1111/j.1750-3841.2009.01296.x","title":"Effects of Selenium and Methionine Supplementation of Breeder Hen Diets on Selenium Concentration and Oxidative Stability of Lipids in the Thigh Muscles of Progeny","year":2009,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Selenium in Biological Systems","field":"Nursing","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":"Selenium; Methionine; Food science; Chemistry; Animal science; Breeder (animal); Oxidative phosphorylation; Biochemistry; Biology; Amino acid","score_opus":0.026181536062043907,"score_gpt":0.3000784176700384,"score_spread":0.27389688160799447,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2134494144","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9992724,0.00034444575,0.00012678292,0.000021808455,0.0000090140575,0.000007994013,0.000055134762,0.000008918647,0.000153477],"genre_scores_gemma":[0.9949994,0.00042553438,0.0012436797,0.00006903939,0.0000091628,0.00003701236,0.00023818218,0.000014590942,0.002963489],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9997904,0.00005348129,0.000023629264,0.00007260724,0.000028644821,0.000031377665],"domain_scores_gemma":[0.999556,0.00007817475,0.000094751806,0.000030548057,0.00007208448,0.00016845376],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00025973187,0.00054324546,0.0004460181,0.00032257856,0.000261739,0.00024561922,0.0002383973,0.00041610122,0.00077365135],"category_scores_gemma":[0.00036883377,0.00029855417,0.00022425296,0.00012046479,0.00029566663,0.0002567554,0.0002488289,0.0004850918,0.00016894375],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0067592217,0.00030021236,0.0030406143,0.00008060003,0.00004852914,0.00011051423,0.00013950204,0.000049824073,0.9866175,0.000023715109,0.00003368649,0.0027959223],"study_design_scores_gemma":[0.00020715449,0.017562171,0.07601979,0.000028569644,0.00031029314,0.00027513635,0.00036158782,0.00071921374,0.90182227,0.00006669561,0.0025874733,0.00003965613],"about_ca_topic_score_codex":0.0022584845,"about_ca_topic_score_gemma":0.0062211896,"teacher_disagreement_score":0.0022584845,"about_ca_system_score_codex":0.00027914494,"about_ca_system_score_gemma":0.0003274516,"threshold_uncertainty_score":0.0044906735},"labels":[],"label_agreement":null},{"id":"W2135040657","doi":"10.1111/j.1750-3841.2011.02215.x","title":"Correlating Changes That Occur in Chemical Properties with the Generation of Antioxidant Capacity in Different Sugar‐Amino Acid Maillard Reaction Models","year":2011,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Advanced Glycation End Products research","field":"Biochemistry, Genetics and Molecular Biology","cited_by":40,"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 British Columbia","funders":"","keywords":"Maillard reaction; Browning; Chemistry; Sugar; Antioxidant; Fructose; Absorbance; Food science; Glycine; Hexose; Amino acid; Biochemistry; Organic chemistry; Chromatography","score_opus":0.159903312906604,"score_gpt":0.27758307128553933,"score_spread":0.11767975837893532,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2135040657","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9913016,0.0008936279,0.00728959,0.00003220863,0.000014417979,0.00002753942,0.00014413752,0.000041932573,0.00025487985],"genre_scores_gemma":[0.99468416,0.0004696366,0.004226242,0.000018753653,0.000006989148,0.000031280677,0.00018360653,0.000008614237,0.00037082608],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9997433,0.000068743124,0.000017691807,0.000060795213,0.00007680055,0.000032802283],"domain_scores_gemma":[0.99948823,0.0001282284,0.00022812712,0.000043749013,0.00008474144,0.000026844833],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0005865515,0.00069026084,0.0003453719,0.00023708286,0.00013650347,0.00030985184,0.00026174,0.00033938023,0.00064151693],"category_scores_gemma":[0.0006125908,0.00012472019,0.00045022694,0.00029418312,0.00022266398,0.00035397863,0.00024172736,0.00045232553,0.00018883904],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00022171553,0.000080920356,0.0024999857,0.00014766678,0.000039196966,0.000031256775,0.00004003995,0.0016318635,0.99242765,0.00012289872,0.000026756357,0.0027300557],"study_design_scores_gemma":[0.0000032824305,0.0006327202,0.0027480365,0.0000038357134,0.000040491173,0.000030398558,0.000017206992,0.0042628106,0.9919191,0.000045242257,0.0002872869,0.000009624204],"about_ca_topic_score_codex":0.00034938948,"about_ca_topic_score_gemma":0.0003068302,"teacher_disagreement_score":0.00069026084,"about_ca_system_score_codex":0.00025171446,"about_ca_system_score_gemma":0.00014836591,"threshold_uncertainty_score":0.0031020045},"labels":[],"label_agreement":null},{"id":"W2136567608","doi":"10.1111/j.1365-2621.2000.tb16054.x","title":"Purification of Glycomacropeptide from Caseinate Hydrolysate by Gel Chromatography and Treatment with Acidic Solution","year":2000,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Protein Hydrolysis and Bioactive Peptides","field":"Biochemistry, Genetics and Molecular Biology","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":"University of Alberta","funders":"","keywords":"Hydrolysate; Chemistry; Chromatography; Biochemistry; Hydrolysis","score_opus":0.00762332950405338,"score_gpt":0.22102185863302234,"score_spread":0.21339852912896898,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2136567608","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.90225524,0.008715492,0.07750508,0.0004946862,0.00021513236,0.0006709452,0.0037390708,0.00051216583,0.0058921482],"genre_scores_gemma":[0.8854626,0.007983018,0.073682025,0.00052355026,0.00015375155,0.0004366074,0.018985078,0.00028709156,0.0124861635],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998604,0.00001661207,0.000010346609,0.000023806926,0.00004959164,0.00003921211],"domain_scores_gemma":[0.9998499,0.000030467882,0.000017634331,0.000014745787,0.000053117874,0.000033991255],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00028503814,0.0007208793,0.00048528926,0.00044185482,0.00020756955,0.00029061793,0.00031433275,0.00025666336,0.0012385495],"category_scores_gemma":[0.00028662526,0.00017629995,0.00034920214,0.0005176256,0.00021513354,0.00020454201,0.0003669009,0.0010009626,0.0011283685],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000047404068,0.000012130529,0.00006913451,0.00005738678,0.000004991647,0.0000627161,0.00000894613,0.000038091624,0.99828583,0.000042423253,0.000051704457,0.0013191976],"study_design_scores_gemma":[0.00006801441,0.00026099355,0.007643788,0.000019216242,0.000032200613,0.0007429493,0.00003124102,0.0013975154,0.9779684,0.00020323988,0.011616839,0.000015678814],"about_ca_topic_score_codex":0.00097097503,"about_ca_topic_score_gemma":0.0009955112,"teacher_disagreement_score":0.0012385495,"about_ca_system_score_codex":0.00023313852,"about_ca_system_score_gemma":0.00033275015,"threshold_uncertainty_score":0.0041433573},"labels":[],"label_agreement":null},{"id":"W2137755818","doi":"10.1111/j.1750-3841.2009.01496.x","title":"Rheological and Thermal Properties of Polylactide/Silicate Nanocomposites Films","year":2010,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"biodegradable polymer synthesis and properties","field":"Materials Science","cited_by":46,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Polymer Source (Canada)","funders":"","keywords":"Materials science; Montmorillonite; PEG ratio; Organoclay; Rheology; Nanocomposite; Glass transition; Composite material; Ethylene glycol; Polyethylene glycol; Dynamic mechanical analysis; Chemical engineering; Polymer","score_opus":0.027360431125298273,"score_gpt":0.22649688175327032,"score_spread":0.19913645062797206,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2137755818","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9969879,0.0006303554,0.0015366981,0.00002064043,0.000007448625,0.0000079774945,0.000093575734,0.0000392626,0.000676174],"genre_scores_gemma":[0.99647754,0.0003901621,0.0017246534,0.000015621412,0.000004861992,0.000011926243,0.00012033276,0.000013850262,0.001240972],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99993575,0.0000064704464,0.0000066445455,0.000014452498,0.00002622666,0.0000104002775],"domain_scores_gemma":[0.9998852,0.000026585609,0.00003543756,0.0000051095894,0.000030186557,0.00001754181],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00010209374,0.00024112679,0.00014885211,0.0001727932,0.00006944816,0.00013704758,0.00008136718,0.0001372694,0.00059765624],"category_scores_gemma":[0.00014551694,0.00011313152,0.00012258021,0.00012553655,0.000102783786,0.00018810065,0.00008192558,0.00023341189,0.000135035],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000023403223,0.000003840339,0.0000830626,0.000012065216,0.0000013567027,0.0000103427055,0.0000060675407,0.00004788598,0.9993631,0.0000047583408,0.0000034548932,0.00044080504],"study_design_scores_gemma":[0.0000021301958,0.00009669369,0.0019812174,0.0000023395983,0.0000068862328,0.000030340489,0.0000098947985,0.0005604507,0.99708325,0.0000048030624,0.00021975537,0.0000023079392],"about_ca_topic_score_codex":0.00034883065,"about_ca_topic_score_gemma":0.0008012016,"teacher_disagreement_score":0.00059765624,"about_ca_system_score_codex":0.00012709004,"about_ca_system_score_gemma":0.00006426118,"threshold_uncertainty_score":0.0019993782},"labels":[],"label_agreement":null},{"id":"W2138831506","doi":"10.1111/1750-3841.12547","title":"Survival of <i>Escherichia coli</i> O157:H7 during Manufacture and Storage of White Brined Cheese","year":2014,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Probiotics and Fermented Foods","field":"Agricultural and Biological Sciences","cited_by":20,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Manitoba","funders":"","keywords":"Starter; Brine; Food science; Streptococcus thermophilus; Escherichia coli; Pasteurization; Food preservation; Chemistry; Food microbiology; Bacteria; Ripening; Lactic acid; Lactobacillus; Fermentation; Biology; Biochemistry","score_opus":0.010988233128408124,"score_gpt":0.2050374340004157,"score_spread":0.19404920087200758,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2138831506","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9988681,0.00039333547,0.00018403979,0.00002584594,0.00001638995,0.000013091467,0.00021451604,0.000009521593,0.00027523452],"genre_scores_gemma":[0.9964167,0.00043510375,0.00067369174,0.00007049988,0.000015744323,0.00002873371,0.0009549602,0.000017803364,0.0013868085],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.999506,0.00007266297,0.00005013719,0.000117627336,0.00015603121,0.00009747502],"domain_scores_gemma":[0.99954885,0.000049940387,0.00014394338,0.000034294633,0.00016920108,0.000053737054],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00041864917,0.00048248903,0.0005746654,0.00022973704,0.00019921827,0.00081311516,0.000348131,0.00042048263,0.00091592874],"category_scores_gemma":[0.00061233866,0.00021461603,0.0005705835,0.00024337693,0.00024923586,0.00041714034,0.0004594077,0.00037177262,0.00036083747],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0009061543,0.000060376155,0.0062106214,0.000088211724,0.000039031067,0.00018603091,0.00012508023,0.0000739826,0.99059933,0.000012469262,0.000076043914,0.001622527],"study_design_scores_gemma":[0.000015898746,0.002896918,0.12334555,0.00004677583,0.00016587377,0.00031254938,0.0006002479,0.0007582795,0.87039936,0.00002275664,0.001383097,0.000052667965],"about_ca_topic_score_codex":0.0018676575,"about_ca_topic_score_gemma":0.0019239454,"teacher_disagreement_score":0.0018676575,"about_ca_system_score_codex":0.00036344107,"about_ca_system_score_gemma":0.00027106647,"threshold_uncertainty_score":0.0037135482},"labels":[],"label_agreement":null},{"id":"W2138910928","doi":"10.1111/j.1750-3841.2007.00297.x","title":"Preventive Antioxidant Effects of Cocoa Polyphenolic Extract on Free Radical Production and Cognitive Performances after Heat Exposure in Wistar Rats","year":2007,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Antioxidant Activity and Oxidative Stress","field":"Medicine","cited_by":39,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Hôpital Saint-Luc; Université de Montréal","funders":"","keywords":"Antioxidant; Vitamin C; Polyphenol; Vitamin; Chemistry; Vitamin E; Morris water navigation task; Radical; Oral administration; Pharmacology; Food science; Internal medicine; Medicine; Biochemistry","score_opus":0.011042933694875391,"score_gpt":0.2778170894552073,"score_spread":0.26677415576033187,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2138910928","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9991673,0.0003564251,0.0001467114,0.000030540108,0.000012867759,0.000009526689,0.00007801688,0.000018692079,0.0001798067],"genre_scores_gemma":[0.9975079,0.00070635777,0.00046818482,0.00004024039,0.000015487665,0.000024411665,0.00016945538,0.00000772953,0.0010601773],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99993145,0.000009379569,0.000006623563,0.000012375672,0.0000120411005,0.000028078353],"domain_scores_gemma":[0.99976474,0.00001606253,0.000064728294,0.000023492003,0.000034474182,0.00009649925],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00012438252,0.0005895649,0.00039461735,0.0005542733,0.00019853447,0.00018449988,0.00013987288,0.0002641507,0.00097238785],"category_scores_gemma":[0.00018831437,0.00021431748,0.000239358,0.0001966576,0.000318241,0.00017118802,0.00015589717,0.00050324586,0.00011439226],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.006282149,0.0009753376,0.0017128886,0.00009832052,0.000039032962,0.00010684548,0.0000660877,0.00006939842,0.9843838,0.000045347482,0.00007140552,0.006149374],"study_design_scores_gemma":[0.00038376325,0.018434327,0.05320238,0.000025765554,0.0002211267,0.0002349526,0.00013819779,0.00047989012,0.9256404,0.000109902896,0.0011036478,0.0000256724],"about_ca_topic_score_codex":0.0018494398,"about_ca_topic_score_gemma":0.002234221,"teacher_disagreement_score":0.0018494398,"about_ca_system_score_codex":0.00015693791,"about_ca_system_score_gemma":0.00027082727,"threshold_uncertainty_score":0.0036773086},"labels":[],"label_agreement":null},{"id":"W2139038172","doi":"10.1111/j.1365-2621.2002.tb09566.x","title":"Public Perceptions of Biotechnology","year":2002,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Genetically Modified Organisms Research","field":"Agricultural and Biological Sciences","cited_by":129,"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":"Agricultural biotechnology; Biotechnology; Agriculture; Public opinion; Quality (philosophy); Business; Gene technology; Public health; Engineering; Political science; Biology; Medicine","score_opus":0.09970959023903109,"score_gpt":0.2608723001917651,"score_spread":0.16116270995273402,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2139038172","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9173799,0.003313906,0.00064976356,0.02014956,0.00031234534,0.00003258974,0.0003272533,0.0000223662,0.057812255],"genre_scores_gemma":[0.9952302,0.0012728827,0.000066680106,0.0013422414,0.00009418964,0.000011068641,0.000077397126,0.0000042338133,0.001901242],"study_design_codex":"observational","study_design_gemma":"observational","domain_scores_codex":[0.99716777,0.0011827126,0.000102888975,0.00015848414,0.0010474088,0.00034066642],"domain_scores_gemma":[0.9875063,0.007161368,0.002501108,0.00032486994,0.0017226593,0.0007836514],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.005300351,0.00022869455,0.00024863725,0.00076290255,0.00085032335,0.002530241,0.00021265383,0.0013230407,0.0070136483],"category_scores_gemma":[0.012447689,0.00009141054,0.0003050344,0.00069171813,0.0012008814,0.0013122564,0.0013239672,0.001564665,0.0005048012],"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":[0.0017843372,0.0008401643,0.5044115,0.00236131,0.000320028,0.0021569636,0.13307528,0.0018323185,0.016786743,0.029980263,0.03678743,0.26966363],"study_design_scores_gemma":[0.00010611863,0.0015867928,0.593571,0.002281908,0.0003223404,0.0015961588,0.17454056,0.0016533083,0.0071398974,0.010848985,0.2061824,0.00017046124],"about_ca_topic_score_codex":0.0022496262,"about_ca_topic_score_gemma":0.0011869627,"teacher_disagreement_score":0.0070136483,"about_ca_system_score_codex":0.0013380481,"about_ca_system_score_gemma":0.0007487244,"threshold_uncertainty_score":0.02803129},"labels":[],"label_agreement":null},{"id":"W2140232146","doi":"10.1111/j.1365-2621.2001.tb16082.x","title":"Rheological Properties of Milkfat and Butter","year":2001,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Food Chemistry and Fat Analysis","field":"Agricultural and Biological Sciences","cited_by":206,"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; University of Guelph","funders":"","keywords":"Rheology; Thixotropy; Spreadability; Butterfat; Materials science; Extrusion; Softening; Rheometry; Texture (cosmology); Food science; Viscosity; Composite material; Chemistry; Milk fat; Computer science","score_opus":0.032940358110209136,"score_gpt":0.20812397764175017,"score_spread":0.17518361953154105,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2140232146","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9902569,0.0038790405,0.0015614675,0.00006657151,0.00001680415,0.0000121666135,0.0005070121,0.00004606975,0.003654047],"genre_scores_gemma":[0.99452066,0.0011226385,0.0007239042,0.000024411269,0.000009223789,0.000011205343,0.00061049015,0.000020553527,0.0029568514],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999304,0.0000067717883,0.000005016386,0.000010632387,0.000035826484,0.000011287029],"domain_scores_gemma":[0.9998572,0.000036222093,0.00002948044,0.000006778846,0.00005815774,0.000012171611],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00012932625,0.0002620049,0.000102082544,0.0004652869,0.000115428615,0.00023388883,0.00012852727,0.00017770616,0.0034590913],"category_scores_gemma":[0.00055170245,0.00007285475,0.00009451091,0.00032624477,0.00011554512,0.00017620971,0.0001605599,0.0001739079,0.000659731],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00045720104,0.00003597993,0.005928776,0.00026229094,0.000031444506,0.00018772602,0.00015739506,0.00054947194,0.9650334,0.00026195272,0.00036009777,0.026734242],"study_design_scores_gemma":[0.000020678483,0.0006999661,0.06677752,0.000052639236,0.000057795136,0.00061044015,0.00022324179,0.0029184998,0.91785306,0.0002225361,0.010539195,0.000024448605],"about_ca_topic_score_codex":0.0010309465,"about_ca_topic_score_gemma":0.0005463202,"teacher_disagreement_score":0.0034590913,"about_ca_system_score_codex":0.00013409753,"about_ca_system_score_gemma":0.0000717878,"threshold_uncertainty_score":0.011571825},"labels":[],"label_agreement":null},{"id":"W2140260782","doi":"10.1111/j.1750-3841.2010.01777.x","title":"Porosity Changes and Retention of Ginsenosides in North American Ginseng Root Using Different Dehydration Processes","year":2010,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Ginseng Biological Effects and Applications","field":"Biochemistry, Genetics and Molecular Biology","cited_by":7,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":true,"ca_institutions":"University of British Columbia","funders":"Natural Sciences and Engineering Research Council of Canada; Advanced Foods and Materials Network","keywords":"Ginseng; Ginsenoside; American ginseng; Chemistry; Porosity; Dehydration; Significant difference; Water content; Animal science; Biology; Medicine; Biochemistry","score_opus":0.019335773644123665,"score_gpt":0.2713548342879987,"score_spread":0.2520190606438751,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2140260782","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99897575,0.0002667046,0.0003732422,0.000006936248,0.0000012817304,0.0000050806384,0.000072882256,0.000011685095,0.00028634764],"genre_scores_gemma":[0.9966349,0.0005295311,0.0012980982,0.000015283276,0.0000022209135,0.000019445011,0.00024268359,0.000012042288,0.0012456757],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99995184,0.0000047657863,0.0000032113335,0.0000141120245,0.000014045656,0.000012052238],"domain_scores_gemma":[0.9999182,0.000024351408,0.00002590805,0.0000062885156,0.000016115819,0.000009230024],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00010587639,0.0001888457,0.00013499071,0.00022198269,0.00013180185,0.00014502768,0.00009956289,0.00012059845,0.00047418484],"category_scores_gemma":[0.00014404392,0.00014775842,0.00013300756,0.00017076025,0.00017487201,0.0003113719,0.0001269717,0.00025033302,0.00007556871],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00006989938,0.000010122676,0.0005773019,0.00001727844,0.0000039220376,0.000018770617,0.000039136474,0.00004148287,0.99813926,0.000015800491,0.000007796928,0.0010593265],"study_design_scores_gemma":[0.0000079764895,0.00025390543,0.12059965,0.0000058520927,0.000034939127,0.00017312617,0.00014725755,0.0008276545,0.87690586,0.000041818377,0.0009872558,0.0000148060835],"about_ca_topic_score_codex":0.0035378356,"about_ca_topic_score_gemma":0.007965408,"teacher_disagreement_score":0.0035378356,"about_ca_system_score_codex":0.00017767651,"about_ca_system_score_gemma":0.00017091873,"threshold_uncertainty_score":0.0070344806},"labels":[],"label_agreement":null},{"id":"W2140616186","doi":"10.1111/j.1365-2621.2001.tb11339.x","title":"Physical and Mechanical Properties of Pea‐Protein‐based Edible Films","year":2001,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Nanocomposite Films for Food Packaging","field":"Materials Science","cited_by":138,"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":"Plasticizer; Glycerol; Elongation; Pea protein; Ultimate tensile strength; Solubility; Whey protein; Whey protein isolate; Materials science; Elastic modulus; Chemical engineering; Chemistry; Composite material; Food science; Organic chemistry","score_opus":0.025534764054849536,"score_gpt":0.2538588086703736,"score_spread":0.22832404461552405,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2140616186","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99728,0.0007943387,0.0010702629,0.000028683362,0.0000107027145,0.00001061161,0.00015624148,0.00001927016,0.00062985765],"genre_scores_gemma":[0.996807,0.0004635803,0.0011698956,0.000019472865,0.0000035439057,0.000016279037,0.00025692335,0.000010867232,0.0012524805],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999291,0.0000062677123,0.0000057605894,0.000014366268,0.00003059532,0.00001387588],"domain_scores_gemma":[0.9998554,0.00003697895,0.000030610056,0.0000073414194,0.000045451667,0.000024181409],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00014195798,0.0002609026,0.00014109725,0.00022551244,0.00013553823,0.00020888947,0.000110771514,0.00022627681,0.00087707455],"category_scores_gemma":[0.00030325458,0.0001419504,0.00012760128,0.00020586564,0.00015353765,0.0002025363,0.00010365367,0.0002879479,0.0001029685],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000026291109,0.000006853163,0.00007743558,0.00002798997,0.000002991037,0.000023483828,0.000014095518,0.000036665082,0.9992329,0.00000988452,0.000009521083,0.00053193443],"study_design_scores_gemma":[0.000006625057,0.00017142999,0.005288683,0.0000060337306,0.000014073092,0.000077603785,0.000026193064,0.00027784705,0.99358493,0.000010795278,0.0005317335,0.000004015423],"about_ca_topic_score_codex":0.0005234368,"about_ca_topic_score_gemma":0.0007264644,"teacher_disagreement_score":0.00087707455,"about_ca_system_score_codex":0.00017102779,"about_ca_system_score_gemma":0.00006390954,"threshold_uncertainty_score":0.0029341578},"labels":[],"label_agreement":null},{"id":"W2141012339","doi":"10.1111/j.1365-2621.2002.tb08816.x","title":"Cold Meat Cuts: Effect of Retail Light on Preference","year":2002,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Meat and Animal Product Quality","field":"Agricultural and Biological Sciences","cited_by":3,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Guelph","funders":"","keywords":"Incandescent light bulb; Food science; Chemistry; Luminance; Chicken breast; Mathematics; Optics; Physics","score_opus":0.08707036438765844,"score_gpt":0.25380084931390595,"score_spread":0.1667304849262475,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2141012339","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99941814,0.00006559464,0.00007122133,0.000011941377,0.0000045293846,0.0000046697905,0.00002150307,0.0000032011947,0.0003991953],"genre_scores_gemma":[0.99874324,0.00007808423,0.00027570027,0.000061370425,0.0000064279816,0.000012393237,0.00007291778,0.000009086945,0.000740737],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.999764,0.000109690794,0.000011610781,0.00003823125,0.000039849747,0.000036672503],"domain_scores_gemma":[0.9988895,0.0007181705,0.00012109371,0.000041491214,0.00009626134,0.00013347865],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00035763724,0.0002102781,0.0001551354,0.00013039686,0.0001226126,0.00039684615,0.00012170518,0.00020409316,0.0041371062],"category_scores_gemma":[0.001001835,0.00014675083,0.00014661222,0.000078011726,0.0001874493,0.00014074318,0.00018502945,0.00038923134,0.00019515466],"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":[0.050751206,0.0028969194,0.05546666,0.00038047472,0.00015390992,0.00018150576,0.0005482447,0.00015274205,0.86474013,0.00010115254,0.00038427004,0.024242742],"study_design_scores_gemma":[0.00042304475,0.027629633,0.83450925,0.00004232871,0.00024733422,0.00031985124,0.00093011913,0.0008718919,0.1335867,0.00013151177,0.0012680393,0.00004028639],"about_ca_topic_score_codex":0.0009494305,"about_ca_topic_score_gemma":0.0015959357,"teacher_disagreement_score":0.0041371062,"about_ca_system_score_codex":0.0001550208,"about_ca_system_score_gemma":0.000107823944,"threshold_uncertainty_score":0.01383996},"labels":[],"label_agreement":null},{"id":"W2142162114","doi":"10.1111/j.1365-2621.2002.tb09529.x","title":"Energy Consumption, Density, and Rehydration Rate of Vacuum Microwave‐ and Hot‐Air Convection‐ Dehydrated Tomatoes","year":2002,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":161,"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 British Columbia","funders":"","keywords":"Dehydration; Microwave; Boiling; Convection; Chemistry; Energy consumption; Vacuum level; Process (computing); Materials science; Pulp and paper industry; Meteorology; Physics; Electrical engineering; Biochemistry","score_opus":0.029899311678933026,"score_gpt":0.21437577618471368,"score_spread":0.18447646450578065,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2142162114","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99885154,0.00015190018,0.000683326,0.000004875509,0.0000016298826,0.000004118617,0.000086697415,0.000007815562,0.00020798482],"genre_scores_gemma":[0.9967579,0.00013842582,0.0017826804,0.0000054704533,9.930242e-7,0.000012380899,0.00028893512,0.000014878489,0.0009984964],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99995255,0.0000061769147,0.0000031510915,0.000012730863,0.000015563543,0.000009799361],"domain_scores_gemma":[0.9999281,0.000022593058,0.000014471434,0.000005518644,0.000018151193,0.000011226875],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00015628741,0.00017857277,0.00012796413,0.00019363347,0.000091814756,0.00012250496,0.00014094288,0.000116030606,0.0011898772],"category_scores_gemma":[0.00016989314,0.000113262024,0.00015680298,0.00013655021,0.000095114316,0.00021267026,0.000076491,0.000186027,0.00016658049],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00015999841,0.000015068745,0.0008266848,0.000024527919,0.0000052695673,0.000015084574,0.000023000155,0.00031871418,0.99688476,0.0000231727,0.0000152231805,0.0016885097],"study_design_scores_gemma":[0.0000099630415,0.00036189408,0.016716674,0.000003361252,0.000013530135,0.00004728533,0.000044551,0.0021428443,0.9802452,0.000021296348,0.00038778427,0.0000057213206],"about_ca_topic_score_codex":0.000886151,"about_ca_topic_score_gemma":0.0012303992,"teacher_disagreement_score":0.0011898772,"about_ca_system_score_codex":0.0001961574,"about_ca_system_score_gemma":0.00006501478,"threshold_uncertainty_score":0.003980577},"labels":[],"label_agreement":null},{"id":"W2144171664","doi":"10.1111/j.1365-2621.2000.tb15963.x","title":"Textural, Water Holding, and Sensory Properties of Low‐fat Pork Bologna with Normal or Waxy Starch Hull‐less Barley","year":2000,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Meat and Animal Product Quality","field":"Agricultural and Biological Sciences","cited_by":139,"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":"Food science; Starch; Chemistry; Barley flour; Moisture; Wheat flour; Water activity; Waxy corn; Composition (language); Water content","score_opus":0.06374641220970155,"score_gpt":0.24264501980081926,"score_spread":0.1788986075911177,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2144171664","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99961555,0.00009118482,0.000040793442,0.000006521071,0.0000014472133,0.0000036338101,0.00009266778,0.0000028596867,0.00014536953],"genre_scores_gemma":[0.99825233,0.00007553506,0.00023489451,0.000026840547,0.0000017619884,0.000008678388,0.00029643,0.0000064524907,0.0010970857],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999399,0.000008750885,0.0000050426565,0.00001505307,0.000013873674,0.000017479577],"domain_scores_gemma":[0.99989295,0.000021797248,0.00003302325,0.0000063217767,0.000015695658,0.000030142946],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00013744949,0.00033770292,0.00014632799,0.00032321794,0.00016800992,0.00032710837,0.00010591102,0.00017117643,0.001642392],"category_scores_gemma":[0.00021785308,0.00013816303,0.00019350392,0.0002265715,0.0002693181,0.00022130263,0.00022167199,0.00032743506,0.000223186],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0024312637,0.0002582394,0.0134016145,0.0001611636,0.00008214429,0.00015925271,0.0002606438,0.00021034013,0.9763208,0.000036088262,0.00013545758,0.0065428657],"study_design_scores_gemma":[0.00006735489,0.0039130356,0.7740563,0.000034980996,0.0002004898,0.00035940134,0.00042664012,0.0007275535,0.2184247,0.000034125853,0.001725755,0.000029592673],"about_ca_topic_score_codex":0.0043171593,"about_ca_topic_score_gemma":0.0060737934,"teacher_disagreement_score":0.0043171593,"about_ca_system_score_codex":0.0004091503,"about_ca_system_score_gemma":0.00010964526,"threshold_uncertainty_score":0.008584082},"labels":[],"label_agreement":null},{"id":"W2146119353","doi":"10.1111/j.1365-2621.2002.tb08791.x","title":"Determination and Health Implication of the Erucic Acid Content of Broccoli Florets, Sprouts, and Seeds","year":2002,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Biochemical Analysis and Sensing Techniques","field":"Nursing","cited_by":24,"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":"Erucic acid; Canola; Brassica; Food science; Chemistry; Horticulture; Biology","score_opus":0.061920248817046275,"score_gpt":0.2993134546747914,"score_spread":0.23739320585774515,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2146119353","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99706984,0.0008672474,0.0010133523,0.000042210126,0.0000056472377,0.000016011627,0.00040181715,0.000018556797,0.0005653257],"genre_scores_gemma":[0.9972861,0.00034805975,0.0012593843,0.000030959654,0.0000018722753,0.000009413058,0.00034515077,0.000004465835,0.00071459333],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998746,0.000034390618,0.000006743243,0.000039019735,0.000027700791,0.000017485936],"domain_scores_gemma":[0.99976546,0.000053062202,0.000055637196,0.000014487265,0.0000665287,0.000044799766],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00028461564,0.00046610634,0.00012913154,0.0006804931,0.00027213254,0.0002794578,0.00011750815,0.00040123196,0.0007888674],"category_scores_gemma":[0.00035657306,0.00014009325,0.00012665187,0.0001949605,0.0002830013,0.00015567552,0.00014300506,0.00030231237,0.00015366741],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.002273159,0.00005833194,0.02949556,0.000072851886,0.000056797035,0.00018282488,0.00010526008,0.00010508435,0.96174145,0.000048873608,0.000048826976,0.00581109],"study_design_scores_gemma":[0.000034122113,0.0029459065,0.34424147,0.000026841308,0.00013947248,0.0009230274,0.0003684812,0.00055823533,0.649014,0.000121140794,0.0016092634,0.00001798608],"about_ca_topic_score_codex":0.006658853,"about_ca_topic_score_gemma":0.0075650564,"teacher_disagreement_score":0.006658853,"about_ca_system_score_codex":0.0002743681,"about_ca_system_score_gemma":0.00021641774,"threshold_uncertainty_score":0.013240159},"labels":[],"label_agreement":null},{"id":"W2146795068","doi":"10.1111/j.1750-3841.2009.01213.x","title":"Characteristics and Use of Yellow Stripe Trevally Hydrolysate as Culture Media","year":2009,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Protein Hydrolysis and Bioactive Peptides","field":"Biochemistry, Genetics and Molecular Biology","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":"Memorial University of Newfoundland","funders":"Thailand Research Fund","keywords":"Hydrolysate; Food science; Solubility; Amino acid; Fish <Actinopterygii>; Moisture; Chemistry; Biology; Biochemistry; Hydrolysis; Organic chemistry; Fishery","score_opus":0.014608620966578159,"score_gpt":0.2523468326449839,"score_spread":0.23773821167840575,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2146795068","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9884216,0.0014948058,0.0048471307,0.000115037416,0.00003525468,0.00028456617,0.0019376776,0.00005467131,0.0028091483],"genre_scores_gemma":[0.9674727,0.002682506,0.019112103,0.00009688897,0.00003385247,0.00035190227,0.0049887206,0.00006764798,0.0051936763],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9993507,0.000081209284,0.00010110611,0.0001208979,0.00026231934,0.00008365556],"domain_scores_gemma":[0.99951386,0.00009033505,0.0001331899,0.000035152745,0.00015147142,0.00007594116],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00043258857,0.00066208566,0.00050092785,0.00050153915,0.00022663482,0.000708203,0.00031302142,0.00039686813,0.00078622386],"category_scores_gemma":[0.0006389173,0.0001790254,0.000413961,0.00076295447,0.00023541713,0.0003611849,0.00046969525,0.00038596167,0.00029048027],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00008024073,0.000027019449,0.0011519864,0.00003916865,0.0000069987836,0.000053593238,0.000022851687,0.00004971704,0.9971048,0.0000110074,0.000015015416,0.0014375851],"study_design_scores_gemma":[0.000006942039,0.00052194885,0.025868008,0.000017280061,0.000042127227,0.0003408289,0.00014924833,0.00027703366,0.97105914,0.000016322796,0.0016841975,0.000016930278],"about_ca_topic_score_codex":0.0046199677,"about_ca_topic_score_gemma":0.005977326,"teacher_disagreement_score":0.0046199677,"about_ca_system_score_codex":0.00027267876,"about_ca_system_score_gemma":0.0004392599,"threshold_uncertainty_score":0.009186149},"labels":[],"label_agreement":null},{"id":"W2147702746","doi":"10.1111/j.1365-2621.2005.tb09023.x","title":"Formation of Soy Protein Isolate Cold‐set Gels: Protein and Salt Effects","year":2005,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":187,"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 Laval","funders":"","keywords":"Soy protein; Calcium; Chemistry; Rheology; Salt (chemistry); Chromatography; Food science; Chemical engineering; Materials science; Organic chemistry; Composite material","score_opus":0.021570188142298434,"score_gpt":0.2344192584093408,"score_spread":0.21284907026704236,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2147702746","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99548435,0.0011039322,0.0025026074,0.00007763374,0.000028377113,0.000034391167,0.00020497644,0.000058206624,0.0005054825],"genre_scores_gemma":[0.9929837,0.0004814959,0.004393416,0.00006411777,0.000011014299,0.000028245831,0.0005767694,0.000079027086,0.001382086],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99982303,0.00004050926,0.00001766503,0.000028469198,0.000060955303,0.000029491046],"domain_scores_gemma":[0.99951875,0.00014958161,0.00011092387,0.00003333351,0.000088173896,0.00009923296],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00031721924,0.0004549675,0.00040555772,0.00013789571,0.00015629768,0.00025823773,0.0002430928,0.00034048193,0.00086304767],"category_scores_gemma":[0.0004214411,0.00017807304,0.00027023815,0.00011669714,0.00026451788,0.00023441056,0.00020706668,0.00067413144,0.00020058967],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0000591045,0.000012460081,0.00004379779,0.000035760324,0.000004022127,0.000011882589,0.000012466583,0.000018938408,0.99960023,0.0000048237544,0.00000979403,0.00018676947],"study_design_scores_gemma":[0.0000053112085,0.00009717226,0.00089773664,0.0000033186466,0.000007072625,0.000023512503,0.000004920453,0.00010893658,0.99865425,0.0000040681116,0.00019118548,0.000002468924],"about_ca_topic_score_codex":0.0004992597,"about_ca_topic_score_gemma":0.000808451,"teacher_disagreement_score":0.00086304767,"about_ca_system_score_codex":0.0001916872,"about_ca_system_score_gemma":0.00013423698,"threshold_uncertainty_score":0.0028871894},"labels":[],"label_agreement":null},{"id":"W2149183842","doi":"10.1111/j.1750-3841.2011.02148.x","title":"Detection of Melamine and Cyanuric Acid in Vegetable Protein Products Used in Food Production","year":2011,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Melamine detection and toxicity","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":true,"ca_institutions":"Toronto Metropolitan University","funders":"","keywords":"Melamine; Cyanuric acid; Chemistry; Chromatography; High-performance liquid chromatography; Food processing; Food science; Liquid chromatography–mass spectrometry; Food products; Food safety; Mass spectrometry; Organic chemistry","score_opus":0.03936914748755776,"score_gpt":0.20781848605395967,"score_spread":0.1684493385664019,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2149183842","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99739444,0.00067493925,0.001175291,0.000014526102,0.0000050227445,0.000015581367,0.0001349518,0.000014964887,0.0005702137],"genre_scores_gemma":[0.9959196,0.00034470268,0.0027832044,0.000022514207,0.0000023684581,0.000010497103,0.00021807611,0.0000051703378,0.0006937897],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99942017,0.000118730815,0.00003479379,0.00013606843,0.00022798305,0.000062248735],"domain_scores_gemma":[0.99951315,0.000077729834,0.00015861302,0.000022989476,0.00017902796,0.00004851325],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000422219,0.00033555864,0.00017037576,0.0009009118,0.0003435526,0.0004930195,0.00028165383,0.00060905877,0.0004946857],"category_scores_gemma":[0.0006540951,0.00015073577,0.00022063182,0.0005487969,0.00034215575,0.00022531427,0.00032129165,0.00022105504,0.00023891202],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000310346,0.000033096057,0.02744594,0.000096084885,0.000043284123,0.00015201553,0.00014259717,0.000049264665,0.96804994,0.000021871447,0.000018118151,0.0036373828],"study_design_scores_gemma":[0.000005767677,0.0011255792,0.13029107,0.00004015668,0.000068840425,0.00081777363,0.0003948006,0.0012372851,0.8648709,0.000030290554,0.0011039675,0.000013478331],"about_ca_topic_score_codex":0.004499559,"about_ca_topic_score_gemma":0.0068234284,"teacher_disagreement_score":0.004499559,"about_ca_system_score_codex":0.0003786648,"about_ca_system_score_gemma":0.00030770787,"threshold_uncertainty_score":0.008946717},"labels":[],"label_agreement":null},{"id":"W2150805494","doi":"10.1111/j.1750-3841.2008.00775.x","title":"Viability of <i>Lactobacillus Rhamnosus</i> R0011 in an Apple‐Based Fruit Juice under Simulated Storage Conditions at the Consumer Level","year":2008,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Probiotics and Fermented Foods","field":"Agricultural and Biological Sciences","cited_by":51,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Agriculture and Agri-Food Canada","funders":"","keywords":"Lactobacillus rhamnosus; Food science; Anaerobic exercise; Population; Chemistry; Lactobacillus; Incubation; Animal science; Biology; Fermentation; Medicine","score_opus":0.07772486571714333,"score_gpt":0.27590405990012856,"score_spread":0.19817919418298524,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2150805494","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99886453,0.00020130792,0.0002982991,0.00001900655,0.0000050903586,0.000016973592,0.00020268877,0.000011884039,0.00038021908],"genre_scores_gemma":[0.9954776,0.0002733471,0.0020298678,0.00003394566,0.000007828998,0.000027669943,0.0010330356,0.0000190893,0.0010977506],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9996001,0.00008781149,0.000038946568,0.000101695674,0.0001168683,0.00005449049],"domain_scores_gemma":[0.9997013,0.00007642478,0.00007617977,0.000019367786,0.000082225175,0.000044482713],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00032047727,0.0004617839,0.00048334888,0.0001213706,0.00017441323,0.0007033434,0.0002988637,0.00034397273,0.00075829995],"category_scores_gemma":[0.00046614188,0.00016171257,0.0002573237,0.00021364215,0.00017444468,0.0004533944,0.0004012828,0.00035061402,0.0002832937],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0005807147,0.00008040307,0.0030362986,0.00008441589,0.000013238747,0.00007940613,0.00010956436,0.00012823427,0.9940527,0.000023857441,0.0000454202,0.0017655847],"study_design_scores_gemma":[0.000020431155,0.0044151656,0.05117628,0.000029663155,0.00007053271,0.0004548372,0.00040724536,0.0029160578,0.93946236,0.000029478833,0.0009897233,0.000028237297],"about_ca_topic_score_codex":0.0017256086,"about_ca_topic_score_gemma":0.0014896918,"teacher_disagreement_score":0.0017256086,"about_ca_system_score_codex":0.00031152632,"about_ca_system_score_gemma":0.00026916282,"threshold_uncertainty_score":0.0034311414},"labels":[],"label_agreement":null},{"id":"W2152689562","doi":"10.1111/j.1750-3841.2010.01688.x","title":"Addition of Soluble Soybean Polysaccharides to Dairy Products as a Source of Dietary Fiber","year":2010,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Food composition and properties","field":"Nursing","cited_by":48,"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 science; Ice cream; Dietary fiber; Carrageenan; Chemistry; Food products","score_opus":0.025561483280395057,"score_gpt":0.2672793187971272,"score_spread":0.24171783551673212,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2152689562","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99620324,0.0008357429,0.002244122,0.000025918553,0.000009085626,0.00006286475,0.00013082621,0.000023137123,0.00046508602],"genre_scores_gemma":[0.98219097,0.0011878668,0.014590988,0.000032634995,0.0000060435664,0.00003701985,0.000635598,0.000013227255,0.0013055928],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998975,0.000019781593,0.0000109613975,0.000020696205,0.000034765555,0.000016317814],"domain_scores_gemma":[0.99991834,0.000010584144,0.000024741803,0.000010017255,0.000015226464,0.00002094244],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00017194085,0.0003616985,0.00019245344,0.00031084218,0.000084503554,0.00018799235,0.00017910429,0.00015464846,0.0005820301],"category_scores_gemma":[0.00014956434,0.00013157229,0.00038565582,0.00026156363,0.00012655745,0.00016642998,0.0002565496,0.0003066302,0.00015670658],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000177524,0.00009140087,0.00056926126,0.00005691871,0.000010676162,0.00004327794,0.000014281897,0.0001366524,0.995548,0.000024889525,0.00000863057,0.0033184248],"study_design_scores_gemma":[0.000029964469,0.0012383718,0.0044977064,0.000013591608,0.000054347045,0.000109787296,0.00001595717,0.00069436163,0.99164903,0.000015038859,0.0016759749,0.000005864775],"about_ca_topic_score_codex":0.0011722919,"about_ca_topic_score_gemma":0.0017085635,"teacher_disagreement_score":0.0011722919,"about_ca_system_score_codex":0.00015883222,"about_ca_system_score_gemma":0.00018526053,"threshold_uncertainty_score":0.0023309588},"labels":[],"label_agreement":null},{"id":"W2152694113","doi":"10.1111/1750-3841.12825","title":"Fabrication of SERS‐Active Substrates using Silver Nanofilm‐Coated Porous Anodic Aluminum Oxide for Detection of Antibiotics","year":2015,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Gold and Silver Nanoparticles Synthesis and Applications","field":"Materials Science","cited_by":30,"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 British Columbia","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Raman spectroscopy; Materials science; Raman scattering; Substrate (aquarium); Detection limit; Surface plasmon resonance; Scanning electron microscope; Surface-enhanced Raman spectroscopy; Nanotechnology; Analytical Chemistry (journal); Chemical engineering; Nanoparticle; Chemistry; Optics; Chromatography; Composite material","score_opus":0.051596203363880225,"score_gpt":0.28216517516003325,"score_spread":0.23056897179615304,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2152694113","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.8897991,0.0027916592,0.10367443,0.00018864675,0.0001353819,0.0001947626,0.0003210918,0.0005498886,0.0023450337],"genre_scores_gemma":[0.84498817,0.0014592268,0.15153942,0.00008519353,0.000030153291,0.00014953385,0.00033869635,0.000045023324,0.001364567],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99973744,0.000031688047,0.000023939112,0.000059351725,0.0001081809,0.000039339724],"domain_scores_gemma":[0.9997477,0.0000829503,0.00005213495,0.000025308911,0.0000636184,0.000028294533],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00034334467,0.0005509174,0.00030504778,0.00032801245,0.00017618331,0.00033991807,0.00069133495,0.0005281976,0.00020627512],"category_scores_gemma":[0.00055466645,0.00039640756,0.0003256149,0.00018671025,0.00025620568,0.0003563005,0.00033975576,0.00033491946,0.00020220019],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000008553408,0.0000068868976,0.000062387895,0.000030959003,0.0000025504157,0.000028890972,0.000007338017,0.0001587277,0.99822515,0.000057551653,0.000015709129,0.0013952762],"study_design_scores_gemma":[0.0000068935074,0.00006861163,0.000480639,0.0000033120486,0.000005223201,0.00006370168,0.000008538126,0.0035907251,0.99507517,0.000040040737,0.0006495149,0.000007657696],"about_ca_topic_score_codex":0.0006375427,"about_ca_topic_score_gemma":0.0010897939,"teacher_disagreement_score":0.00069133495,"about_ca_system_score_codex":0.000259797,"about_ca_system_score_gemma":0.000235041,"threshold_uncertainty_score":0.0018849969},"labels":[],"label_agreement":null},{"id":"W2152900305","doi":"10.1111/1750-3841.12690","title":"The Effects of Whole Grain High‐Amylose Maize Flour as a Source of Resistant Starch on Blood Glucose, Satiety, and Food Intake in Young Men","year":2014,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Food composition and properties","field":"Nursing","cited_by":68,"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 Toronto; Mount Saint Vincent University","funders":"","keywords":"Meal; Food science; Appetite; Crossover study; Wheat flour; Amylose; Starch; Chemistry; Resistant starch; Corn meal; Animal science; Medicine; Biology; Internal medicine","score_opus":0.009182775528527524,"score_gpt":0.23416477552721804,"score_spread":0.2249819999986905,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2152900305","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99923635,0.0005463772,0.00007477462,0.000014830862,0.000011551939,0.000028892562,0.000025978581,0.000005517214,0.000055797504],"genre_scores_gemma":[0.9980635,0.0005222273,0.00057386095,0.00010447172,0.00003050867,0.000051674455,0.00010060514,0.0000059262493,0.00054730236],"study_design_codex":"randomized_trial","study_design_gemma":"observational","domain_scores_codex":[0.9995658,0.00019427876,0.00003541992,0.00008373064,0.00007295201,0.00004783014],"domain_scores_gemma":[0.9993273,0.000205989,0.0001560786,0.00006327176,0.00004082729,0.00020651735],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0009761508,0.000564083,0.0009542184,0.00026562685,0.00031063656,0.00035673133,0.00029626736,0.00066808064,0.0007676314],"category_scores_gemma":[0.0009190828,0.00055868254,0.00071352435,0.00021065897,0.0005534305,0.00034621631,0.00032266037,0.00082701305,0.00015171863],"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":[0.6037077,0.027096244,0.035282213,0.0005389476,0.0016710928,0.00026644676,0.00045887352,0.0004321603,0.28854194,0.0000455668,0.0002310688,0.04172785],"study_design_scores_gemma":[0.015709352,0.6695323,0.28435436,0.000026979355,0.0010715171,0.00023375721,0.00021610288,0.0004883725,0.027490875,0.00005177831,0.0007902692,0.000034333734],"about_ca_topic_score_codex":0.0009156666,"about_ca_topic_score_gemma":0.002154077,"teacher_disagreement_score":0.0009761508,"about_ca_system_score_codex":0.0002093786,"about_ca_system_score_gemma":0.00023644106,"threshold_uncertainty_score":0.005162418},"labels":[],"label_agreement":null},{"id":"W2153258824","doi":"10.1111/j.1750-3841.2010.01519.x","title":"Formation of Calcium‐Mediated Junction Zones at the Onset of the Sol‐Gel Transition of Commercial κ‐Carrageenan Solutions","year":2010,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Seaweed-derived Bioactive Compounds","field":"Agricultural and Biological Sciences","cited_by":20,"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 Saskatchewan","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Rheometry; Carrageenan; Polymer; Chemistry; Calcium; Ionic bonding; Ion; Chemical engineering; Crystallography; Organic chemistry; Biochemistry","score_opus":0.04413514018064465,"score_gpt":0.24492949992508062,"score_spread":0.20079435974443596,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2153258824","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99595344,0.0009954111,0.0020600148,0.000014085667,0.000008532592,0.000019552133,0.00008098325,0.000034620232,0.0008333946],"genre_scores_gemma":[0.99679595,0.0003095532,0.0020686141,0.00001223283,0.0000023538048,0.000018907987,0.00009656743,0.000010459642,0.0006853386],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998841,0.000015118667,0.000009144261,0.000032615146,0.000037081012,0.000021866763],"domain_scores_gemma":[0.99973017,0.00005976667,0.0000916199,0.000013383919,0.00004950136,0.000055607703],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00020815223,0.00025331572,0.00017749499,0.00021437572,0.00014290637,0.0002676328,0.00013138549,0.0001794241,0.0007794437],"category_scores_gemma":[0.0003028186,0.00015966906,0.00016912911,0.00011418225,0.00018375444,0.00033006963,0.0001211895,0.00038626936,0.00012515193],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00003432064,0.0000042192996,0.000101930564,0.00001520698,0.0000018209633,0.000009488897,0.00002028163,0.000023330214,0.9994659,0.000017869072,0.0000025144468,0.00030312553],"study_design_scores_gemma":[0.0000039556526,0.000060719147,0.003023781,0.000003546203,0.000004827552,0.00002132701,0.000012177159,0.00032437374,0.9963218,0.000013481162,0.00020717751,0.000002832418],"about_ca_topic_score_codex":0.0004768326,"about_ca_topic_score_gemma":0.0006428362,"teacher_disagreement_score":0.0007794437,"about_ca_system_score_codex":0.0002055428,"about_ca_system_score_gemma":0.00013882385,"threshold_uncertainty_score":0.0026075244},"labels":[],"label_agreement":null},{"id":"W2153874707","doi":"10.1111/j.1750-3841.2010.01879.x","title":"Changes in the Composition of the Bacterial Flora on Tray‐Packaged Pork during Chilled Storage Analyzed by PCR‐DGGE and Real‐Time PCR","year":2010,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Identification and Quantification in Food","field":"Biochemistry, Genetics and Molecular Biology","cited_by":26,"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":"Ministry of Science and Technology of the People's Republic of China","keywords":"Food science; Bacteria; Temperature gradient gel electrophoresis; 16S ribosomal RNA; Food spoilage; Pseudomonas; Meat spoilage; Biology; Population; Microbiology; Chemistry","score_opus":0.010720203886064055,"score_gpt":0.24649701641519955,"score_spread":0.2357768125291355,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2153874707","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9971265,0.0006220636,0.0015952926,0.000027425498,0.000017086662,0.000018134273,0.00031937694,0.00002031283,0.00025383593],"genre_scores_gemma":[0.9917923,0.0005926208,0.004527716,0.00005853008,0.0000118746975,0.000069554066,0.0010049354,0.000024639605,0.0019179949],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.9997397,0.000043957945,0.000026015325,0.000083098486,0.0000699706,0.00003732328],"domain_scores_gemma":[0.9996257,0.0000726218,0.00011135262,0.00002459925,0.00013183196,0.000033936412],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00028924938,0.00039003792,0.00042483074,0.0002953415,0.00018988934,0.00051744335,0.00017080322,0.00030628365,0.0009232681],"category_scores_gemma":[0.0005631397,0.00021370001,0.0003766201,0.0003454272,0.00033123314,0.0004036568,0.00020330655,0.0004056457,0.00036011686],"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":[0.0004869893,0.00004100329,0.006822659,0.00010084746,0.000020793648,0.000069765774,0.00020437091,0.00006564034,0.9881225,0.000009886676,0.000019193294,0.0040363246],"study_design_scores_gemma":[0.00001145649,0.0012792853,0.2889572,0.000028224185,0.00014530249,0.00048670117,0.0006318777,0.0011288263,0.7064164,0.00003704929,0.0008381764,0.000039499097],"about_ca_topic_score_codex":0.00086676155,"about_ca_topic_score_gemma":0.000997104,"teacher_disagreement_score":0.0009232681,"about_ca_system_score_codex":0.000223302,"about_ca_system_score_gemma":0.0002290673,"threshold_uncertainty_score":0.003088653},"labels":[],"label_agreement":null},{"id":"W2154331686","doi":"10.1111/j.1365-2621.2002.tb10297.x","title":"Film‐forming Mechanism and Heat Denaturation Effects on the Physical and Chemical Properties of Pea‐Protein‐Isolate Edible Films","year":2002,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Nanocomposite Films for Food Packaging","field":"Materials Science","cited_by":83,"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":"Elongation; Denaturation (fissile materials); Fourier transform infrared spectroscopy; Materials science; Ultimate tensile strength; Contact angle; Chemical engineering; Disulfide bond; Intermolecular force; Chemistry; Composite material; Nuclear chemistry; Molecule; Biochemistry; Organic chemistry","score_opus":0.015161785149848537,"score_gpt":0.2140081379906294,"score_spread":0.19884635284078087,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2154331686","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.997358,0.0007940176,0.0013786455,0.000020392943,0.00000913519,0.000014205728,0.00005961439,0.000018195464,0.0003478187],"genre_scores_gemma":[0.99761045,0.00039024808,0.0013334537,0.000014701931,0.0000029367877,0.00001376486,0.00008598166,0.000010318936,0.00053798285],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999168,0.000011899622,0.000007825023,0.00002217497,0.000023134025,0.000018089157],"domain_scores_gemma":[0.99980587,0.00007672073,0.000041859344,0.000015449883,0.000038771537,0.000021376909],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00024340012,0.00033189158,0.00025948213,0.00015047971,0.00015482905,0.00020098155,0.00014572355,0.0002298192,0.00081333175],"category_scores_gemma":[0.00031694202,0.0002082112,0.0002445982,0.00013767538,0.00021615873,0.00030386145,0.000088202265,0.0003994451,0.000086065054],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000028230783,0.000005785296,0.00006033288,0.000017214445,0.0000026699695,0.000013084274,0.000010827359,0.000020674124,0.9995759,0.00000790696,0.0000024835024,0.00025494647],"study_design_scores_gemma":[0.0000025110187,0.00007327259,0.0017710571,0.0000017005316,0.0000080318505,0.000026449668,0.000008931494,0.00013105685,0.9978415,0.000005369611,0.00012845275,0.0000015899174],"about_ca_topic_score_codex":0.00036841645,"about_ca_topic_score_gemma":0.0004305807,"teacher_disagreement_score":0.00081333175,"about_ca_system_score_codex":0.00014866827,"about_ca_system_score_gemma":0.00007188247,"threshold_uncertainty_score":0.0027208924},"labels":[],"label_agreement":null},{"id":"W2156995666","doi":"10.1111/j.1750-3841.2009.01347.x","title":"Glycemic Responses and Sensory Characteristics of Whole Yellow Pea Flour Added to Novel Functional Foods","year":2009,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Food composition and properties","field":"Nursing","cited_by":72,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Manitoba","funders":"","keywords":"Postprandial; Food science; Glycemic; Ingredient; Taste; Crossover study; Glycemic index; Functional food; Chemistry; Medicine; Insulin; Internal medicine","score_opus":0.04485904127573476,"score_gpt":0.2775369614184277,"score_spread":0.23267792014269295,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2156995666","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9996207,0.00015272803,0.00011032116,0.000005037922,0.0000049345,0.000013582325,0.000025889722,0.0000030515193,0.00006377614],"genre_scores_gemma":[0.99877197,0.0002295667,0.0004805539,0.000043013086,0.0000103533985,0.00002671984,0.00011825887,0.0000032932337,0.00031630544],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998362,0.000046368717,0.000013750768,0.000037712638,0.00004098266,0.000024960382],"domain_scores_gemma":[0.9998273,0.000039736064,0.000057358433,0.0000128169495,0.000019650734,0.000043192656],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00038790965,0.00033780545,0.0004249243,0.00012922702,0.000096171985,0.00027449342,0.00014372657,0.0003777162,0.00084578525],"category_scores_gemma":[0.00038620125,0.00017840479,0.00027407525,0.00013697782,0.00019151693,0.00029509468,0.00018698676,0.00061955454,0.00006372629],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.027877701,0.0017101319,0.0032977853,0.00020274076,0.00011730882,0.000069325964,0.000082143175,0.000120628014,0.95883304,0.000019503143,0.000047130794,0.007622504],"study_design_scores_gemma":[0.0025871918,0.30137745,0.32391858,0.000058500904,0.0006829434,0.00051014713,0.00032842395,0.0016668346,0.36732283,0.00010173357,0.0013965727,0.000048845734],"about_ca_topic_score_codex":0.0004445284,"about_ca_topic_score_gemma":0.00062841823,"teacher_disagreement_score":0.00084578525,"about_ca_system_score_codex":0.000121679535,"about_ca_system_score_gemma":0.00006916522,"threshold_uncertainty_score":0.0028294325},"labels":[],"label_agreement":null},{"id":"W2157106799","doi":"10.1111/j.1750-3841.2007.00390.x","title":"Rheological Properties of Myosin–Gelatin Mixtures","year":2007,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":26,"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":"Natural Science Foundation of Jiangsu Province","keywords":"Gelatin; Rheology; Myosin; Denaturation (fissile materials); Chemistry; Ionic strength; Ionic bonding; Materials science; Biochemistry; Composite material; Nuclear chemistry; Organic chemistry","score_opus":0.04961341521372893,"score_gpt":0.24409538049429333,"score_spread":0.19448196528056438,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2157106799","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9902968,0.0019100931,0.0059611793,0.000051248237,0.000029565907,0.000040859708,0.00020423524,0.0000516762,0.0014543742],"genre_scores_gemma":[0.99509877,0.00063549215,0.002727786,0.000044898145,0.000010082808,0.00004969326,0.000264315,0.000022979979,0.0011460725],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998789,0.000019128824,0.000009659686,0.000033042823,0.000034231118,0.000025009318],"domain_scores_gemma":[0.99986315,0.000035793135,0.000034883557,0.00000802367,0.000032903034,0.000025195435],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00024357143,0.00031126206,0.00023266776,0.00029235007,0.00016013531,0.00031054506,0.00013084788,0.00018613203,0.0011710023],"category_scores_gemma":[0.00044553858,0.00013713635,0.00013489883,0.00022886862,0.00021023661,0.00044272022,0.00016077238,0.0005266194,0.00019780322],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00010372858,0.000009771016,0.00046162787,0.00002364452,0.000006484532,0.000022981027,0.000023148086,0.00007262563,0.9979183,0.000025316187,0.000014000753,0.0013182272],"study_design_scores_gemma":[0.000015000978,0.00038997864,0.022467148,0.000016880986,0.000032080494,0.00020930925,0.00008574107,0.0026015379,0.9723608,0.00006396326,0.0017410787,0.000016594597],"about_ca_topic_score_codex":0.0004271171,"about_ca_topic_score_gemma":0.00030538155,"teacher_disagreement_score":0.0011710023,"about_ca_system_score_codex":0.00015093928,"about_ca_system_score_gemma":0.00009125003,"threshold_uncertainty_score":0.0039173365},"labels":[],"label_agreement":null},{"id":"W2158300200","doi":"10.1111/j.1365-2621.2003.tb05790.x","title":"Production of Multiphase Water‐Insoluble Microcapsules for Cell Microencapsulation Using an Emulsification/Spray‐drying Technology","year":2003,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Microencapsulation and Drying Processes","field":"Agricultural and Biological Sciences","cited_by":62,"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 Laval","funders":"","keywords":"Spray drying; Skimmed milk; Whey protein; Chromatography; Phase (matter); Chemistry; Chemical engineering; Globules of fat; Materials science; Milk fat; Food science; Organic chemistry","score_opus":0.050411752903983476,"score_gpt":0.2754304809224572,"score_spread":0.22501872801847372,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2158300200","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.914692,0.0041171676,0.07908675,0.00008392339,0.0001284141,0.0002405293,0.0003415238,0.00027121563,0.0010385204],"genre_scores_gemma":[0.9108532,0.0021817372,0.08295625,0.000048470072,0.00003319553,0.0002259195,0.00045640068,0.000059389044,0.003185452],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998672,0.000013636611,0.000015156609,0.000032178075,0.000054237542,0.000017641532],"domain_scores_gemma":[0.9998124,0.000050084305,0.000052146435,0.00002089978,0.000037541762,0.000026812495],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00027292088,0.0005035873,0.00041820525,0.0002821524,0.00010408373,0.00026188078,0.00023810474,0.00030151734,0.0004030268],"category_scores_gemma":[0.00025269724,0.00022831722,0.00034805384,0.00010596144,0.00020763864,0.00021816217,0.00023044056,0.0004507459,0.00034035827],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0000060583893,0.0000040263235,0.000015697071,0.000015441632,0.0000020874272,0.000009242893,0.0000031255288,0.00004692926,0.9993405,0.000015339549,0.0000052842056,0.0005362795],"study_design_scores_gemma":[0.0000030591593,0.000050293518,0.00021569556,0.0000014664213,0.000006220512,0.000037368198,0.0000013905357,0.00034483176,0.998847,0.0000059930176,0.0004851753,0.000001450013],"about_ca_topic_score_codex":0.00030463422,"about_ca_topic_score_gemma":0.0004791773,"teacher_disagreement_score":0.0005035873,"about_ca_system_score_codex":0.00025534898,"about_ca_system_score_gemma":0.00016319373,"threshold_uncertainty_score":0.0018526912},"labels":[],"label_agreement":null},{"id":"W2160459772","doi":"10.1111/j.1365-2621.2000.tb10613.x","title":"Stability and Activity of β‐Galactosidase in Sonicated Cultures of <i>Lactobacillus delbrueckii</i> ssp. <i>bulgaricus</i> 11842 as Affected by Temperature and Ionic Environments","year":2000,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Protein Hydrolysis and Bioactive Peptides","field":"Biochemistry, Genetics and Molecular Biology","cited_by":34,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Alberta","funders":"","keywords":"Sonication; Lactose; Hydrolysis; Chemistry; Lactobacillus; Lactobacillaceae; Lactobacillus delbrueckii subsp. bulgaricus; Ionic strength; Phosphate buffered saline; Chromatography; Food science; Biochemistry; Fermentation; Organic chemistry","score_opus":0.005024894544777961,"score_gpt":0.22516188381920488,"score_spread":0.22013698927442693,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2160459772","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9978946,0.00063995225,0.000592097,0.000034060937,0.000010462865,0.000011666471,0.00037797788,0.000017639231,0.00042163342],"genre_scores_gemma":[0.9954471,0.00042657804,0.0012623341,0.000034930177,0.0000064875703,0.00002881222,0.0017882537,0.000023222117,0.0009822451],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9997936,0.000034848905,0.000029750825,0.000049926948,0.00005851799,0.000033293458],"domain_scores_gemma":[0.99980503,0.000030001842,0.000054519754,0.000018463585,0.00006195456,0.000030114094],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00024458492,0.0004723879,0.00033240582,0.00022641277,0.00017429322,0.00051005295,0.00026671958,0.00024641157,0.00063302857],"category_scores_gemma":[0.00042139366,0.0002115085,0.00022797853,0.00036976163,0.00021770234,0.00025924746,0.00033456556,0.00042188808,0.00022859535],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00018732974,0.000014105541,0.0005181202,0.000024810759,0.000009379064,0.00001719114,0.00005198572,0.000043671123,0.9984378,0.000011859187,0.000011653614,0.0006720309],"study_design_scores_gemma":[0.000017233351,0.0006571549,0.020928783,0.000016874745,0.000051105988,0.00015272293,0.00017262375,0.0006505555,0.9765204,0.000031549207,0.0007811152,0.000019884936],"about_ca_topic_score_codex":0.0023928417,"about_ca_topic_score_gemma":0.0013011731,"teacher_disagreement_score":0.0023928417,"about_ca_system_score_codex":0.0003659338,"about_ca_system_score_gemma":0.00019899862,"threshold_uncertainty_score":0.0047578216},"labels":[],"label_agreement":null},{"id":"W2160865854","doi":"10.1111/j.1750-3841.2007.00475.x","title":"Physicochemical and Bitterness Properties of Enzymatic Pea Protein Hydrolysates","year":2007,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Protein Hydrolysis and Bioactive Peptides","field":"Biochemistry, Genetics and Molecular Biology","cited_by":166,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Manitoba","funders":"Advanced Foods and Materials Network","keywords":"Pea protein; Hydrolysate; Chemistry; Enzyme; Food science; Biochemistry; Hydrolysis","score_opus":0.013305220354260835,"score_gpt":0.23927615835457097,"score_spread":0.22597093800031015,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2160865854","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9954586,0.0017262456,0.0017010872,0.000032898315,0.000013713509,0.000024925816,0.0002811301,0.000014167996,0.00074714905],"genre_scores_gemma":[0.9938048,0.0012493338,0.0024326514,0.000079967685,0.000012315739,0.00004871099,0.0009203835,0.000026680069,0.0014250815],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9997003,0.000051743114,0.00003442485,0.000051195722,0.00010455966,0.000057857098],"domain_scores_gemma":[0.9994936,0.00012361119,0.00014167863,0.000024234429,0.00012780009,0.00008907737],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0004370448,0.00050581223,0.00036536128,0.00030717062,0.00017183054,0.0004280746,0.00015545865,0.00031831014,0.00083908567],"category_scores_gemma":[0.0006874691,0.00020839948,0.00047809535,0.00045053003,0.00026380966,0.00041412364,0.00021106913,0.0006219017,0.0002037158],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000118514385,0.000013128653,0.00047345122,0.00004649228,0.000014017359,0.000047862726,0.000034116423,0.00004852229,0.998317,0.000010157235,0.000007216701,0.00086942926],"study_design_scores_gemma":[0.000008446252,0.0005378561,0.032120965,0.0000110167875,0.000038583836,0.00023628188,0.00009851685,0.00042321876,0.96572876,0.000027352133,0.00075427117,0.00001470453],"about_ca_topic_score_codex":0.0006264061,"about_ca_topic_score_gemma":0.0008218141,"teacher_disagreement_score":0.00083908567,"about_ca_system_score_codex":0.00017577861,"about_ca_system_score_gemma":0.00013887732,"threshold_uncertainty_score":0.0028070211},"labels":[],"label_agreement":null},{"id":"W2160926754","doi":"10.1111/j.1365-2621.2000.tb16013.x","title":"Anthocyanins, Phenolics, and Antioxidant Capacity of Processed Lowbush Blueberry Products","year":2000,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Phytochemicals and Antioxidant Activities","field":"Medicine","cited_by":225,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Agriculture and Agri-Food Canada","funders":"","keywords":"Antioxidant capacity; Chemistry; Antioxidant; Anthocyanin; Food science; Extraction (chemistry); Chromatography; Biochemistry","score_opus":0.021730244540319105,"score_gpt":0.2548333139768996,"score_spread":0.23310306943658052,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2160926754","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99942327,0.00020697825,0.00011319095,0.0000064736396,0.0000019868298,0.000005965264,0.00009434666,0.000003470745,0.00014424036],"genre_scores_gemma":[0.99752766,0.00016522221,0.0008630353,0.000026985059,0.00000462312,0.000016971288,0.0004929316,0.000008825774,0.0008937674],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998987,0.000019760424,0.0000073330043,0.000024314453,0.0000315681,0.000018239327],"domain_scores_gemma":[0.99971455,0.000056587112,0.0000864901,0.000013611922,0.00008621924,0.000042520325],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00026312188,0.0003755261,0.00023656148,0.0004704496,0.0002190879,0.00035895864,0.000086163185,0.0002474489,0.0017348703],"category_scores_gemma":[0.00038379728,0.00015857044,0.00016460115,0.00031113866,0.00018391166,0.00036827443,0.00013672232,0.00037150938,0.00025465753],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0008327092,0.0001708205,0.014423652,0.00011198698,0.000057921217,0.000077632016,0.00011738441,0.00006978528,0.98090804,0.00002659688,0.000028694936,0.0031748258],"study_design_scores_gemma":[0.000039015034,0.0020979121,0.4661485,0.000028568522,0.00010261923,0.00022069675,0.00017731402,0.0006535026,0.5297304,0.0000509596,0.0007312677,0.000019208223],"about_ca_topic_score_codex":0.0009935219,"about_ca_topic_score_gemma":0.0016250506,"teacher_disagreement_score":0.0017348703,"about_ca_system_score_codex":0.00019335453,"about_ca_system_score_gemma":0.00014037434,"threshold_uncertainty_score":0.005803764},"labels":[],"label_agreement":null},{"id":"W2161054957","doi":"10.1111/1750-3841.12702","title":"Effect of β‐Glucan–Rich Barley Flour Fraction on Rheology and Quality of Frozen Yeasted Dough","year":2014,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Food composition and properties","field":"Nursing","cited_by":25,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Agriculture and Agri-Food Canada; Ministry of Agriculture, Food and Rural Affairs; University of Guelph","funders":"Archer Daniels Midland","keywords":"Rheology; Food science; Gluten; Chemistry; Gluten free; Barley flour; Wheat flour; Congelation; Materials science; Composite material","score_opus":0.02765646032298092,"score_gpt":0.31542946822897816,"score_spread":0.28777300790599725,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2161054957","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9994159,0.0002983667,0.000085691056,0.000007920091,0.000005037784,0.000003968066,0.000056418918,0.0000040026334,0.00012266461],"genre_scores_gemma":[0.9988456,0.00021395404,0.00037935982,0.00001937087,0.0000022897445,0.0000051056745,0.00014408758,0.000006760076,0.0003835617],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999169,0.000017587276,0.000009148529,0.000020432595,0.000014290419,0.000021542546],"domain_scores_gemma":[0.9998766,0.000017261254,0.0000365768,0.000009015501,0.000021519541,0.000038907074],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00012398277,0.00029708736,0.00020675518,0.000109732275,0.00011644736,0.00029987152,0.00011400415,0.000121766236,0.000668986],"category_scores_gemma":[0.00017317866,0.000099195095,0.00016715679,0.00012437778,0.00014301133,0.00015667969,0.000118919554,0.00029736618,0.00007344068],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0008069537,0.0000435251,0.0006655328,0.000043259424,0.000012911178,0.00004135113,0.00003229209,0.00004085519,0.99732155,0.000007646535,0.000010572161,0.00097356737],"study_design_scores_gemma":[0.000024010671,0.0015137198,0.03554178,0.000015004172,0.00006188699,0.00010437521,0.00014395388,0.00033166673,0.96148187,0.000014236329,0.00075678126,0.0000107081505],"about_ca_topic_score_codex":0.0014517633,"about_ca_topic_score_gemma":0.002226087,"teacher_disagreement_score":0.0014517633,"about_ca_system_score_codex":0.00016993088,"about_ca_system_score_gemma":0.00013281073,"threshold_uncertainty_score":0.002886653},"labels":[],"label_agreement":null},{"id":"W2161710740","doi":"10.1111/j.1750-3841.2009.01177.x","title":"Osmotic Dehydration of Tomato in Sucrose Solutions: Fick's Law Classical Modeling","year":2009,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":25,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Université Laval; Agriculture and Agri-Food Canada","funders":"","keywords":"Osmotic dehydration; Sucrose; Chemistry; Dehydration; Arrhenius equation; Diffusion; Water content; Brix; Thermodynamics; Analytical Chemistry (journal); Food science; Chromatography; Activation energy; Biochemistry; Sugar; Physics; Physical chemistry","score_opus":0.056068002460624704,"score_gpt":0.25828072882079584,"score_spread":0.20221272636017112,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2161710740","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.6584489,0.002159486,0.31586385,0.00082465785,0.00013570407,0.0002942456,0.0006077466,0.0003084588,0.021356983],"genre_scores_gemma":[0.9647955,0.0015183269,0.023438033,0.00020085061,0.000033374276,0.00021977063,0.00019032446,0.00005276266,0.009551256],"study_design_codex":"simulation_or_modeling","study_design_gemma":"simulation_or_modeling","domain_scores_codex":[0.9999076,0.000013032255,0.0000035999358,0.000023327062,0.00003526254,0.000017132881],"domain_scores_gemma":[0.99989676,0.000044597014,0.000016714059,0.00000542384,0.000028104356,0.000008437476],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00019433707,0.00043827802,0.00048191767,0.00025796657,0.0002485844,0.00036265937,0.00077916257,0.00082748244,0.0007574261],"category_scores_gemma":[0.0004461867,0.00024222104,0.00059249985,0.0002352013,0.00047355672,0.0006142635,0.00026702698,0.00041363065,0.00018609957],"study_design_candidate":"simulation_or_modeling","study_design_consensus":"simulation_or_modeling","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0000347999,0.00003977739,0.00068224466,0.00014731447,0.000020880925,0.00018575572,0.00010020168,0.9191737,0.0661297,0.007794143,0.0005714536,0.0051200003],"study_design_scores_gemma":[0.0000035063272,0.0000139868525,0.00029891694,0.0000029049158,0.000003677765,0.00002915853,0.0000068243817,0.99596775,0.0026408779,0.0005608954,0.00046293388,0.000008509831],"about_ca_topic_score_codex":0.01156234,"about_ca_topic_score_gemma":0.005903416,"teacher_disagreement_score":0.01156234,"about_ca_system_score_codex":0.0011932777,"about_ca_system_score_gemma":0.0005572522,"threshold_uncertainty_score":0.022990108},"labels":[],"label_agreement":null},{"id":"W2162429352","doi":"10.1111/1750-3841.12745","title":"Investigation on Sodium Benzoate Release from Poly(Butylene Adipate‐Co‐Terephthalate)/Organoclay/Sodium Benzoate Based Nanocomposite Film and Their Antimicrobial Activity","year":2015,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"biodegradable polymer synthesis and properties","field":"Materials Science","cited_by":50,"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 Ottawa","funders":"","keywords":"Organoclay; Nanocomposite; Adipate; Materials science; Antimicrobial; Chemical engineering; Composite material; Chemistry; Organic chemistry","score_opus":0.052936663257966,"score_gpt":0.23698778375693985,"score_spread":0.18405112049897385,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2162429352","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99631953,0.0010519221,0.0021452948,0.000024166407,0.000005621621,0.000010864849,0.000057161447,0.000019329125,0.00036612558],"genre_scores_gemma":[0.99636805,0.0008404778,0.0017914895,0.00001170782,0.0000025987579,0.000012275191,0.000053656444,0.000009334011,0.00091031933],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99992657,0.000008731595,0.000006330822,0.000014246605,0.00003111148,0.000013032826],"domain_scores_gemma":[0.99988806,0.000025505662,0.000045409266,0.0000054460847,0.000024878522,0.0000106344405],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000100882884,0.00019288552,0.00015151883,0.00013903553,0.00007741015,0.00018244382,0.00010463365,0.00017474049,0.0003947359],"category_scores_gemma":[0.00013618312,0.00012567692,0.00017874772,0.00013994158,0.000103901366,0.00019107095,0.000083788684,0.0002034549,0.000108685075],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000023826762,0.0000047869835,0.00009863982,0.00002437926,0.00000215525,0.00001468494,0.000006103028,0.000035819718,0.9993106,0.000008117284,0.0000024446465,0.00046840892],"study_design_scores_gemma":[0.0000016040076,0.00013279682,0.0016600182,0.0000017839745,0.000007242178,0.00003818098,0.000010350223,0.00043360345,0.99748164,0.0000032630694,0.00022765913,0.000001923475],"about_ca_topic_score_codex":0.00049332605,"about_ca_topic_score_gemma":0.0008595371,"teacher_disagreement_score":0.00049332605,"about_ca_system_score_codex":0.0001097731,"about_ca_system_score_gemma":0.00009152899,"threshold_uncertainty_score":0.0013204813},"labels":[],"label_agreement":null},{"id":"W2163980476","doi":"10.1111/j.1750-3841.2007.00439.x","title":"Determination of Ortho‐ and Retronasal Detection Thresholds for 2‐Isopropyl‐3‐Methoxypyrazine in Wine","year":2007,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Fermentation and Sensory Analysis","field":"Agricultural and Biological Sciences","cited_by":75,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Brock University","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Wine; Isopropyl; Chemistry; Chromatography; Organic chemistry; Food science","score_opus":0.02911037933539256,"score_gpt":0.2872753913042612,"score_spread":0.25816501196886865,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2163980476","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99857986,0.00009905327,0.0009733949,0.0000037824734,0.0000019220831,0.000004701253,0.000045830762,0.0000055422465,0.00028594522],"genre_scores_gemma":[0.9973968,0.000052143376,0.001849174,0.000010287645,0.0000017149737,0.0000070258884,0.00010476948,0.000005655278,0.0005723971],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9997124,0.0000499873,0.000013647768,0.00012588734,0.00007482195,0.000023089822],"domain_scores_gemma":[0.99955267,0.00014473916,0.00013595274,0.00005466523,0.00006692157,0.00004504107],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00041217744,0.0002294927,0.00018969554,0.00036304147,0.00018137832,0.00036853572,0.00014268565,0.0002991953,0.0008104808],"category_scores_gemma":[0.0007862969,0.0001905043,0.00014582237,0.00014230711,0.0002655367,0.00016330642,0.00021815032,0.00021942427,0.00022216965],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00079587026,0.00008266886,0.1742891,0.000043252126,0.00005539032,0.000090355614,0.00059609895,0.0003175818,0.80747855,0.000060462513,0.00006218632,0.016128574],"study_design_scores_gemma":[0.0000055563996,0.0004650083,0.9407606,0.000004656584,0.000024748544,0.00038662486,0.00024733553,0.0013232278,0.056419943,0.000059025773,0.00029050038,0.000012844398],"about_ca_topic_score_codex":0.0030600503,"about_ca_topic_score_gemma":0.0043537295,"teacher_disagreement_score":0.0030600503,"about_ca_system_score_codex":0.00014690105,"about_ca_system_score_gemma":0.00008169591,"threshold_uncertainty_score":0.006084442},"labels":[],"label_agreement":null},{"id":"W2164733772","doi":"10.1111/1750-3841.12705","title":"Detection and Quantification of Chloramphenicol in Milk and Honey Using Molecularly Imprinted Polymers: Canadian Penny‐Based SERS Nano‐Biosensor","year":2014,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Analytical chemistry methods development","field":"Chemistry","cited_by":63,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":true,"ca_institutions":"University of British Columbia","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Molecularly imprinted polymer; Biosensor; Chloramphenicol; Chromatography; Chemistry; Nano-; Molecular imprinting; Polymer; Nanotechnology; Materials science; Organic chemistry; Antibiotics; Biochemistry; Selectivity","score_opus":0.029080788587138477,"score_gpt":0.28003672509116967,"score_spread":0.2509559365040312,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2164733772","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.962223,0.004536748,0.029470833,0.0002914995,0.000025890344,0.00009506443,0.00037827276,0.00035022534,0.002628442],"genre_scores_gemma":[0.9003795,0.0021186005,0.093247496,0.00014499096,0.0000110457995,0.00010781721,0.00037861482,0.000028476372,0.0035833954],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99966514,0.00003923452,0.000012019677,0.00007163735,0.00017817641,0.000033793127],"domain_scores_gemma":[0.9999064,0.00001472019,0.000021950074,0.00000865626,0.000039792452,0.0000084248695],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00021975843,0.00037801446,0.0002528076,0.00030043098,0.00017331677,0.00027093134,0.00048254282,0.00047590962,0.00044317896],"category_scores_gemma":[0.00028592657,0.00028144044,0.00025273988,0.00025299736,0.0003044597,0.0002253478,0.00027366113,0.0003115049,0.00017131196],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000023453838,0.000006563833,0.00039620406,0.000037855192,0.0000064546666,0.000018627106,0.000015023675,0.00013237985,0.9951361,0.000037350103,0.00004560324,0.004144374],"study_design_scores_gemma":[0.0000036908482,0.000055335884,0.0031764258,0.000003504206,0.000009375684,0.000081733335,0.000012153942,0.0025149868,0.9931427,0.000010832737,0.0009800945,0.000009121861],"about_ca_topic_score_codex":0.015809204,"about_ca_topic_score_gemma":0.029659996,"teacher_disagreement_score":0.015809204,"about_ca_system_score_codex":0.000706576,"about_ca_system_score_gemma":0.0006120052,"threshold_uncertainty_score":0.031434357},"labels":[],"label_agreement":null},{"id":"W2165812171","doi":"10.1111/j.1365-2621.2002.tb08735.x","title":"Effect of Yeast Extracts Containing Propionic Acid on Bread Dough Fermentation and Bread Properties","year":2002,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Microbial Metabolites in Food Biotechnology","field":"Nursing","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":"Agriculture and Agri-Food Canada","funders":"","keywords":"Yeast; Fermentation; Food science; Chemistry; Ethanol; Propionibacterium freudenreichii; Yeast extract; Mold; Biology; Biochemistry; Botany","score_opus":0.026407765327194826,"score_gpt":0.2742281943949177,"score_spread":0.24782042906772286,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2165812171","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9980373,0.0013447711,0.0001409357,0.000033599004,0.000020731079,0.0000137496745,0.00012169943,0.000013378584,0.00027398672],"genre_scores_gemma":[0.9978339,0.0006667681,0.0006226068,0.000042217667,0.000011068985,0.000010761763,0.00026110592,0.000012447569,0.0005392273],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998068,0.000056582296,0.000022454593,0.000028641389,0.000043336255,0.000042134216],"domain_scores_gemma":[0.9994703,0.00015736894,0.00010416659,0.00002517108,0.0000714379,0.00017159857],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00022241041,0.00084179454,0.00045618654,0.0002965972,0.00019755613,0.00051549537,0.00024491161,0.00033511937,0.0014050597],"category_scores_gemma":[0.00061957585,0.00022036774,0.000270866,0.00034164469,0.0003048643,0.00025598105,0.00030296043,0.00048627376,0.00019258377],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.005348798,0.00032582026,0.0009804199,0.0001774078,0.00006411818,0.0001695013,0.000049025763,0.00015289978,0.9900975,0.000022561755,0.000042556112,0.0025693395],"study_design_scores_gemma":[0.00008612287,0.00298619,0.0073303403,0.0000246809,0.00008902202,0.00011285573,0.000081911814,0.00027901097,0.9882903,0.000013477203,0.0006948295,0.000011254666],"about_ca_topic_score_codex":0.001463915,"about_ca_topic_score_gemma":0.0018836512,"teacher_disagreement_score":0.001463915,"about_ca_system_score_codex":0.00024770098,"about_ca_system_score_gemma":0.0003186089,"threshold_uncertainty_score":0.0047004223},"labels":[],"label_agreement":null},{"id":"W2166160338","doi":"10.1111/1750-3841.12140","title":"Effect of Low‐Dose Electron Beam Irradiation on Quality of Ground Beef Patties and Raw, Intact Carcass Muscle Pieces","year":2013,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Radiation Effects and Dosimetry","field":"Agricultural and Biological Sciences","cited_by":12,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Manitoba","funders":"Beef Cattle Research Council","keywords":"Food science; Tenderness; Aroma; Chemistry; Flavor; Irradiation; Raw meat; Odor; Physics","score_opus":0.012662634493002405,"score_gpt":0.26456390730707224,"score_spread":0.2519012728140698,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2166160338","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99904567,0.0002807662,0.00033281767,0.000010065013,0.0000042483994,0.000010782397,0.000044811553,0.000009243903,0.0002615816],"genre_scores_gemma":[0.9965347,0.00038606962,0.0010783835,0.000057584195,0.000004327035,0.000015065149,0.00022215862,0.000016843034,0.0016848594],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99986064,0.00003524068,0.000010142213,0.000031638712,0.00003766518,0.000024682684],"domain_scores_gemma":[0.99960214,0.00015727534,0.000085457854,0.000031530333,0.00007345488,0.00005022989],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00022405825,0.000388642,0.00020870412,0.00016717816,0.00014096036,0.00026755067,0.00017036551,0.00032277883,0.0022796101],"category_scores_gemma":[0.00034292124,0.00018121288,0.00026983395,0.00012891772,0.00023202309,0.00016580622,0.00018491465,0.0004007077,0.00015721933],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0009808778,0.00005831253,0.0013386075,0.000052991876,0.000022172298,0.000044128068,0.000039535444,0.00007397324,0.995983,0.000007063838,0.00001119055,0.0013880788],"study_design_scores_gemma":[0.000047806214,0.0064573768,0.08867829,0.000019172072,0.00010584285,0.00024892637,0.00020720554,0.00047600747,0.9028906,0.00001812672,0.00083901285,0.00001163829],"about_ca_topic_score_codex":0.0009313449,"about_ca_topic_score_gemma":0.0016641429,"teacher_disagreement_score":0.0022796101,"about_ca_system_score_codex":0.00014657056,"about_ca_system_score_gemma":0.000095770505,"threshold_uncertainty_score":0.0076260567},"labels":[],"label_agreement":null},{"id":"W2166862015","doi":"10.1111/j.1365-2621.2002.tb10643.x","title":"Cold Gelation of β‐lactoglobulin in the Presence of Iron","year":2002,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":78,"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 Laval","funders":"","keywords":"Microstructure; Homogeneous; Chemistry; Chemical engineering; Whey protein; Trapping; Chromatography; Materials science; Crystallography; Thermodynamics","score_opus":0.05101360521855036,"score_gpt":0.24009231964786604,"score_spread":0.18907871442931568,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2166862015","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99845135,0.00044363545,0.00079865346,0.000019483054,0.000005683165,0.0000049464707,0.0000245648,0.000011163256,0.00024053415],"genre_scores_gemma":[0.9979305,0.00015639573,0.0010044972,0.000024906847,0.000004151873,0.0000065578038,0.00008675074,0.000015539597,0.0007706339],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999261,0.000014573686,0.0000033582476,0.000015935177,0.00001837093,0.000021660373],"domain_scores_gemma":[0.9998286,0.00005147834,0.00004067948,0.0000121489975,0.000029487583,0.00003772289],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0002001346,0.00027203115,0.00018931192,0.00012114651,0.00012452589,0.00018837885,0.00014285486,0.00019801912,0.00046972994],"category_scores_gemma":[0.00020568572,0.00010191311,0.00013406275,0.000057937086,0.00018705541,0.00017289355,0.00013238628,0.00028226594,0.000111145964],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00002873883,0.0000049537734,0.00007028277,0.000017855444,0.0000037013556,0.000018010078,0.000018564724,0.000046889825,0.99952114,0.000010773845,0.0000060311136,0.00025315062],"study_design_scores_gemma":[0.0000036396157,0.00013035862,0.0012619587,0.0000049479186,0.000009884117,0.000044755896,0.000012013235,0.00041595483,0.9977944,0.00001061018,0.00030908675,0.0000024324552],"about_ca_topic_score_codex":0.0005745556,"about_ca_topic_score_gemma":0.0009178922,"teacher_disagreement_score":0.0005745556,"about_ca_system_score_codex":0.00013764294,"about_ca_system_score_gemma":0.00008103948,"threshold_uncertainty_score":0.0015714765},"labels":[],"label_agreement":null},{"id":"W2167020315","doi":"10.1111/j.1365-2621.2005.tb09064.x","title":"Compositional Characteristics and Antioxidant Components of Cherry Laurel Varieties and Pekmez","year":2005,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Phytochemicals and Antioxidant Activities","field":"Medicine","cited_by":79,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Memorial University of Newfoundland","funders":"","keywords":"Food science; Chemistry; Sugar; Antioxidant; Carotenoid; Composition (language); Nutraceutical; Anthocyanin; Botany; Biology; Biochemistry","score_opus":0.01975818280838194,"score_gpt":0.2631980692979549,"score_spread":0.243439886489573,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2167020315","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99939024,0.00020377233,0.000106219675,0.00000805465,0.0000023253426,0.00000457776,0.00013320633,0.000006024156,0.00014551707],"genre_scores_gemma":[0.9982015,0.000087226894,0.00056921353,0.00001860825,0.000002634197,0.0000060642174,0.0005887555,0.000008917809,0.00051710324],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.9998807,0.000016927297,0.000010664415,0.000034405984,0.00003426041,0.000023178392],"domain_scores_gemma":[0.99980956,0.00002074489,0.00004806993,0.0000118314165,0.000066058914,0.000043838685],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00015820721,0.00037091132,0.00033415083,0.000804519,0.0003173599,0.00041829536,0.00013677082,0.00024514945,0.00075035397],"category_scores_gemma":[0.00024125626,0.00013957419,0.0002246838,0.0005047012,0.00020190427,0.0002483662,0.00027462744,0.00025683324,0.00013550554],"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":[0.0007640092,0.00007552094,0.010681519,0.00008784559,0.00004828861,0.00013081142,0.00016351914,0.00004295054,0.9850503,0.000042531523,0.000027867729,0.0028848024],"study_design_scores_gemma":[0.000058773516,0.001509274,0.6916132,0.000022469538,0.00025916836,0.0011980617,0.0008010615,0.0005955488,0.30086794,0.000077280936,0.002950629,0.00004657702],"about_ca_topic_score_codex":0.0019230007,"about_ca_topic_score_gemma":0.0029189084,"teacher_disagreement_score":0.0019230007,"about_ca_system_score_codex":0.00025889868,"about_ca_system_score_gemma":0.00012723688,"threshold_uncertainty_score":0.003823638},"labels":[],"label_agreement":null},{"id":"W2167050098","doi":"10.1111/j.1365-2621.2001.tb16140.x","title":"Prevention of Transient Discoloration of Beef","year":2001,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Meat and Animal Product Quality","field":"Agricultural and Biological Sciences","cited_by":43,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Agriculture and Agri-Food Canada","funders":"","keywords":"Metmyoglobin; Chemistry; Scavenger; Food science; Oxygen; Modified atmosphere; Biochemistry; Radical; Organic chemistry; Shelf life; Myoglobin","score_opus":0.06863598153476162,"score_gpt":0.2934574081994127,"score_spread":0.22482142666465105,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2167050098","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9981902,0.00025557878,0.0013100737,0.000009491476,0.0000046815353,0.000009973978,0.000016126678,0.000045720608,0.00015808646],"genre_scores_gemma":[0.9973315,0.00010665349,0.0017190098,0.000015103775,0.000006486012,0.000008670234,0.00007817549,0.00001372658,0.0007206862],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998148,0.000035273155,0.000011836343,0.000047689184,0.000054615204,0.000035848625],"domain_scores_gemma":[0.99954826,0.00005946688,0.00017059554,0.00007457026,0.00010472966,0.000042347794],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0002490596,0.00029836976,0.00027299454,0.00019625411,0.00016792792,0.00032606843,0.00032120035,0.0002358631,0.0008842381],"category_scores_gemma":[0.00046234502,0.00012635633,0.00017662469,0.00010610602,0.00016326438,0.00018028497,0.0001885224,0.00021514483,0.00014574564],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0005086902,0.00011347111,0.002348159,0.00006721665,0.00001717912,0.00003746651,0.00004906311,0.00006903717,0.98988754,0.000020407813,0.000054317545,0.0068274317],"study_design_scores_gemma":[0.000037799633,0.004453189,0.05662088,0.000011268341,0.000055684883,0.00027509173,0.000051041996,0.0005739235,0.9369252,0.000018189849,0.00097103795,0.000006632502],"about_ca_topic_score_codex":0.00055536424,"about_ca_topic_score_gemma":0.0006952951,"teacher_disagreement_score":0.0008842381,"about_ca_system_score_codex":0.000119677294,"about_ca_system_score_gemma":0.00012776344,"threshold_uncertainty_score":0.0029580593},"labels":[],"label_agreement":null},{"id":"W2167298348","doi":"10.1111/j.1365-2621.2003.tb14147.x","title":"Textural Changes in Apple Tissue During Pulsed Electric Field Treatment","year":2003,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Microbial Inactivation Methods","field":"Biochemistry, Genetics and Molecular Biology","cited_by":32,"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; Hydro-Québec","funders":"","keywords":"Electric field; Field (mathematics); Biomedical engineering; Medicine; Mathematics; Physics","score_opus":0.018346367835721536,"score_gpt":0.3115973098215352,"score_spread":0.2932509419858137,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2167298348","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9972356,0.0010079066,0.0010083566,0.0000126593595,0.0000058502937,0.000013214366,0.00021831118,0.000022401971,0.00047573147],"genre_scores_gemma":[0.9970497,0.0004053658,0.0009478674,0.000037300604,0.0000049286855,0.000032446103,0.0004596665,0.000017149467,0.0010455673],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999273,0.000010054363,0.000006464612,0.000017889448,0.000025196066,0.000013237264],"domain_scores_gemma":[0.9997551,0.00006477658,0.000071101844,0.000016795813,0.00005083858,0.000041261133],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0001578215,0.0003233181,0.00022060823,0.00025568297,0.00011137119,0.00027538883,0.000117106574,0.00026775507,0.00092254754],"category_scores_gemma":[0.00027234227,0.00015704434,0.00014347654,0.0002082946,0.00021969872,0.00037937678,0.000106197724,0.0004120405,0.00018591934],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00006235443,0.000008205795,0.00036502976,0.000027928385,0.0000043910436,0.000055916542,0.000031803942,0.000023261915,0.99876344,0.000008909863,0.00000521699,0.00064354605],"study_design_scores_gemma":[0.000012718424,0.0004467775,0.072634846,0.000012554172,0.00002485373,0.00046686264,0.00011101806,0.00043340202,0.92509776,0.00005678809,0.00069092057,0.000011586499],"about_ca_topic_score_codex":0.00021399301,"about_ca_topic_score_gemma":0.00022995881,"teacher_disagreement_score":0.00092254754,"about_ca_system_score_codex":0.00011575852,"about_ca_system_score_gemma":0.00007367686,"threshold_uncertainty_score":0.003086269},"labels":[],"label_agreement":null},{"id":"W2167475895","doi":"10.1111/j.1750-3841.2012.02772.x","title":"Use of Poultry Protein Isolate As a Food Ingredient: Sensory and Color Characteristics of Low‐Fat Turkey Bologna","year":2012,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Meat and Animal Product Quality","field":"Agricultural and Biological Sciences","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":"Agriculture Food and Rural Development; University of Alberta","funders":"","keywords":"Ingredient; Poultry meat; Food science; Biology","score_opus":0.0705090907802227,"score_gpt":0.26052854283832394,"score_spread":0.19001945205810122,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2167475895","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99877244,0.00065305235,0.00014372008,0.00002702863,0.000008215249,0.000011958522,0.00008148593,0.000007804025,0.0002943056],"genre_scores_gemma":[0.9971661,0.00037308378,0.0011683895,0.000054334225,0.0000052528535,0.000016784223,0.00024975726,0.0000061194187,0.0009602582],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998356,0.000031110758,0.00001233765,0.000041101935,0.000053555115,0.000026238491],"domain_scores_gemma":[0.9998306,0.000028108152,0.000066294764,0.000008656404,0.000035987887,0.000030332654],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00023784858,0.0005375773,0.00030775747,0.0003315845,0.00021469891,0.00032802776,0.00023583703,0.00032569747,0.0014083025],"category_scores_gemma":[0.00016314766,0.0001261637,0.00024965729,0.00023831641,0.00030154551,0.0002525734,0.00027937174,0.00047009793,0.00021395691],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0015389322,0.0002665696,0.0032232525,0.00025772286,0.000029836945,0.00009713859,0.000039878563,0.000074550444,0.99035513,0.000009204271,0.000047981866,0.0040598493],"study_design_scores_gemma":[0.00006380979,0.010069468,0.2331205,0.00007007005,0.00018714558,0.00053052726,0.00024053309,0.00050431053,0.75251245,0.000012254436,0.0026650538,0.000023924085],"about_ca_topic_score_codex":0.0016555925,"about_ca_topic_score_gemma":0.0036351748,"teacher_disagreement_score":0.0016555925,"about_ca_system_score_codex":0.00041489772,"about_ca_system_score_gemma":0.0001628682,"threshold_uncertainty_score":0.0047112703},"labels":[],"label_agreement":null},{"id":"W2167975852","doi":"10.1111/j.1750-3841.2010.02011.x","title":"Biofilms of  <i>Listeria monocytogenes</i>  Produced at 12 ° C either in Pure Culture or in Co‐Culture with  <i>Pseudomonas aeruginosa</i>  Showed Reduced Susceptibility to Sanitizers","year":2011,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Bacterial biofilms and quorum sensing","field":"Biochemistry, Genetics and Molecular Biology","cited_by":44,"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":"Fundação para a Ciência e a Tecnologia","keywords":"Biofilm; Listeria monocytogenes; Microbiology; Pseudomonas aeruginosa; Bacteria; Chemistry; Population; Biology; Food science; Listeria; Pseudomonas","score_opus":0.03567527189546752,"score_gpt":0.2686784278897292,"score_spread":0.23300315599426166,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2167975852","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99794513,0.00059796666,0.00077162514,0.000045980978,0.000018218247,0.000022253002,0.0002601331,0.000026851178,0.0003117815],"genre_scores_gemma":[0.9923611,0.0006267185,0.0037721978,0.0000864537,0.000022697772,0.00007926926,0.0014934607,0.000036372916,0.0015216811],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99942553,0.00007536256,0.000082112616,0.00014219023,0.00016604867,0.00010879316],"domain_scores_gemma":[0.99954456,0.00007277126,0.00015632022,0.000052606723,0.0001311918,0.00004245297],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00036889777,0.00071047666,0.00064327713,0.00016263123,0.00023005223,0.00057822536,0.0004686724,0.0004214013,0.0012262331],"category_scores_gemma":[0.0003492889,0.00032046597,0.0005152161,0.00022493779,0.00028259068,0.00028525482,0.0005654958,0.00063505804,0.0004389723],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0001502151,0.000026259275,0.00062868436,0.000048626294,0.000009088542,0.000024807096,0.00002821406,0.000022662984,0.99861705,0.000004713793,0.000022588583,0.00041709092],"study_design_scores_gemma":[0.000012202358,0.00083679357,0.018497594,0.00001830448,0.00006123592,0.00024108298,0.00011264386,0.00019468088,0.9793261,0.000009401282,0.00067620905,0.000013591945],"about_ca_topic_score_codex":0.0013657972,"about_ca_topic_score_gemma":0.0014223245,"teacher_disagreement_score":0.0013657972,"about_ca_system_score_codex":0.00031549827,"about_ca_system_score_gemma":0.00025931743,"threshold_uncertainty_score":0.00410223},"labels":[],"label_agreement":null},{"id":"W2168572197","doi":"10.1111/1750-3841.12539","title":"Effect of Okra Cell Wall and Polysaccharide on Physical Properties and Stability of Ice Cream","year":2014,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Postharvest Quality and Shelf Life Management","field":"Agricultural and Biological Sciences","cited_by":42,"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":"Royal Golden Jubilee (RGJ) Ph.D. Programme; Thailand Research Fund","keywords":"Ice cream; Ice crystals; Recrystallization (geology); Food science; Flavor; Chemistry; Viscosity; Materials science; Geology; Composite material; Meteorology; Physics","score_opus":0.03274221990076074,"score_gpt":0.23966373881207756,"score_spread":0.20692151891131683,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2168572197","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99648356,0.00231592,0.0004509196,0.000027191778,0.000020830574,0.000019319348,0.00008964404,0.000007919478,0.00058462925],"genre_scores_gemma":[0.9957104,0.001629828,0.0014897976,0.000056800498,0.000009057103,0.00001623816,0.00012933338,0.000010851063,0.00094773003],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998547,0.00003205494,0.000012637964,0.000025917721,0.000044184973,0.00003043274],"domain_scores_gemma":[0.9998196,0.0000308734,0.000063533174,0.000008853749,0.000039280538,0.000037880887],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00016543653,0.00046742137,0.00030505855,0.00024535475,0.00012503467,0.00032933915,0.00012425795,0.00017993945,0.00075157854],"category_scores_gemma":[0.00029298684,0.00013643957,0.00034251003,0.00015966845,0.00018139111,0.00034612324,0.00023908864,0.0005789351,0.00010139142],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00038377504,0.00008882415,0.0004546857,0.00015510603,0.000018951165,0.000043689954,0.000029883968,0.000078508085,0.996218,0.000026220661,0.000018890449,0.0024833984],"study_design_scores_gemma":[0.000009126225,0.00128231,0.007056638,0.00003570224,0.000058868438,0.0000687003,0.00007263966,0.0003509054,0.98978186,0.00001760586,0.0012560769,0.000009529476],"about_ca_topic_score_codex":0.0008369775,"about_ca_topic_score_gemma":0.0011660358,"teacher_disagreement_score":0.0008369775,"about_ca_system_score_codex":0.00012351629,"about_ca_system_score_gemma":0.0002101418,"threshold_uncertainty_score":0.0025143027},"labels":[],"label_agreement":null},{"id":"W2168923504","doi":"10.1111/j.1365-2621.2006.tb15646.x","title":"Angiotensin I‐Converting Enzyme Inhibitory Activity of Soy Protein Digests in a Dynamic Model System Simulating the Upper Gastrointestinal Tract","year":2006,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Protein Hydrolysis and Bioactive Peptides","field":"Biochemistry, Genetics and Molecular Biology","cited_by":52,"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":"Natural Sciences and Engineering Research Council of Canada","keywords":"Digestion (alchemy); Pepsin; Chemistry; Soy protein; Peptic; Gastrointestinal tract; Food science; Stomach; Blanching; Ingredient; Enzyme; Sterilization (economics); Chromatography; Biochemistry; Peptic ulcer; Internal medicine; Medicine","score_opus":0.009935019719230045,"score_gpt":0.24078600486864424,"score_spread":0.23085098514941418,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2168923504","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99722326,0.00026881814,0.0023280357,0.000008706959,0.000005058644,0.000007892473,0.000045357658,0.000012712338,0.000100112695],"genre_scores_gemma":[0.9967272,0.00028545992,0.0026290806,0.000007852563,0.0000024707324,0.00001583725,0.00016050032,0.0000042451834,0.00016722613],"study_design_codex":"bench_or_experimental","study_design_gemma":"simulation_or_modeling","domain_scores_codex":[0.9998845,0.00002826976,0.00001006967,0.000024709769,0.000035340403,0.000017254246],"domain_scores_gemma":[0.9998617,0.000039878618,0.000040934956,0.000011989113,0.000022977105,0.00002248722],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00024596654,0.00042231602,0.0005719327,0.00012274046,0.00008403826,0.00036604828,0.00019955286,0.00024420233,0.00033495872],"category_scores_gemma":[0.00024126131,0.00013072006,0.00030067368,0.0001468932,0.00018215338,0.00018459807,0.00014633163,0.00024350734,0.00007988359],"study_design_candidate":"simulation_or_modeling","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0006154787,0.00009381931,0.0009917795,0.000084598956,0.00002637306,0.000042467844,0.000013660247,0.004387842,0.99290484,0.000024733507,0.0000116092,0.00080270076],"study_design_scores_gemma":[0.00007643159,0.0026726383,0.0077040503,0.000008314253,0.00008778651,0.000114222756,0.00003911674,0.06771594,0.92093945,0.000036373433,0.0005910033,0.000014694738],"about_ca_topic_score_codex":0.0014757308,"about_ca_topic_score_gemma":0.0008128707,"teacher_disagreement_score":0.0014757308,"about_ca_system_score_codex":0.00033466824,"about_ca_system_score_gemma":0.00022990332,"threshold_uncertainty_score":0.0029343367},"labels":[],"label_agreement":null},{"id":"W2172212336","doi":"10.1111/j.1365-2621.2003.tb12320.x","title":"The Effect of Micronization Operational Conditions on the Physicochemical Properties of Navy Beans ( <i>Phaseolus vulgaris</i> L.)","year":2003,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":26,"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":"Micronization; Phaseolus; Chemistry; Water content; Moisture; Factorial experiment; Food science; Chromatography; Botany; Mathematics; Particle size; Organic chemistry; Biology; Geotechnical engineering","score_opus":0.01840919428420382,"score_gpt":0.22639874386186198,"score_spread":0.20798954957765817,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2172212336","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9991726,0.00013233071,0.00041075543,0.000010111378,0.0000034638838,0.000015575773,0.00007237321,0.000014992568,0.00016776499],"genre_scores_gemma":[0.99774545,0.0001473651,0.001509277,0.000023872328,0.0000038783196,0.000022582431,0.00019581347,0.000023078834,0.00032852465],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99963045,0.00008709622,0.0000394034,0.00010197439,0.00007371318,0.00006722563],"domain_scores_gemma":[0.9993556,0.00020337407,0.00021091728,0.000037741167,0.00009821631,0.000094190866],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0003834462,0.0004944781,0.00040057994,0.00019206773,0.00023062387,0.00049380126,0.0001839264,0.00021244105,0.00075224164],"category_scores_gemma":[0.00067795493,0.00022139127,0.0002611368,0.00015321079,0.0002320167,0.00029837093,0.00031947423,0.00036951265,0.00014325236],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00048755627,0.00004273493,0.00084885117,0.000039518218,0.000009112495,0.000020784502,0.000030738483,0.00011362773,0.9972644,0.0000068919717,0.000009406689,0.0011263175],"study_design_scores_gemma":[0.00002561446,0.0026921418,0.025745736,0.000007552105,0.000046583405,0.00008229634,0.00010859791,0.00052884547,0.9702745,0.000014253507,0.0004592792,0.000014611921],"about_ca_topic_score_codex":0.0026476146,"about_ca_topic_score_gemma":0.004989653,"teacher_disagreement_score":0.0026476146,"about_ca_system_score_codex":0.0005123375,"about_ca_system_score_gemma":0.00029614763,"threshold_uncertainty_score":0.005264461},"labels":[],"label_agreement":null},{"id":"W2177305570","doi":"10.1111/1750-3841.13132","title":"Microwave‐Osmotic/Microwave‐Vacuum Drying of Whole Cranberries: Comparison with Other Methods","year":2015,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":16,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"McGill University","funders":"","keywords":"Osmotic dehydration; Anthocyanin; Chemistry; Microwave; Freeze-drying; Berry; Food science; Dehydration; Chromatography; Volumetric flow rate; Botany; Mass transfer; Biochemistry; Thermodynamics","score_opus":0.1012437312691366,"score_gpt":0.33172556400363606,"score_spread":0.23048183273449946,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2177305570","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9714337,0.003593641,0.023699706,0.000038231512,0.000019358684,0.000043482207,0.00008888195,0.000084899635,0.0009981241],"genre_scores_gemma":[0.945384,0.003564245,0.04947732,0.000030342935,0.000012757778,0.000040066505,0.00016226487,0.0000449917,0.0012840886],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99992704,0.0000070255714,0.0000044252965,0.000019487188,0.000034536053,0.0000075087974],"domain_scores_gemma":[0.99992275,0.000020544596,0.000024822244,0.000011148258,0.000013981154,0.000006779723],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00021506239,0.00024385957,0.00019262766,0.00022297459,0.00015078779,0.00017232327,0.00019495716,0.00015694689,0.0005365719],"category_scores_gemma":[0.00019484806,0.00014076398,0.00023648393,0.00016858651,0.00013418886,0.00021496908,0.00015391994,0.00024182232,0.000075098316],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0000429506,0.000009352416,0.00027363218,0.00010449291,0.00000910238,0.000019552037,0.000020013831,0.00021077151,0.994559,0.00004690997,0.000015079106,0.004689136],"study_design_scores_gemma":[0.000012293329,0.00021084545,0.015359074,0.0000131977495,0.00005705385,0.00038532141,0.00004231573,0.0062093115,0.9752396,0.000031947282,0.0024261212,0.000012911957],"about_ca_topic_score_codex":0.0014667384,"about_ca_topic_score_gemma":0.0031284376,"teacher_disagreement_score":0.0014667384,"about_ca_system_score_codex":0.00013717062,"about_ca_system_score_gemma":0.00009075825,"threshold_uncertainty_score":0.0029164553},"labels":[],"label_agreement":null},{"id":"W2299868824","doi":"10.1111/1750-3841.13273","title":"Sensory and Physicochemical Studies of Thermally Micronized Chickpea ( <i>Cicer arietinum</i> ) and Green Lentil ( <i>Lens culinaris</i> ) Flours as Binders in Low‐Fat Beef Burgers","year":2016,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Meat and Animal Product Quality","field":"Agricultural and Biological Sciences","cited_by":48,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"St. Boniface Hospital; University of Winnipeg; University of Manitoba","funders":"Pulse Canada; College of Agriculture and Bioresources, University of Saskatchewan","keywords":"Micronization; Food science; Chemistry; Linoleic acid; Fatty acid; Particle size; Biochemistry","score_opus":0.04337903701411397,"score_gpt":0.2711943454389082,"score_spread":0.22781530842479422,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2299868824","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99918705,0.00028747576,0.00021742852,0.000013649107,0.0000046220043,0.000009366958,0.00010465638,0.0000040985333,0.00017167909],"genre_scores_gemma":[0.99742043,0.0004040211,0.0009901916,0.000057800073,0.000003919127,0.000019405628,0.00024330075,0.00000780665,0.000853109],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.99974316,0.000038034726,0.000018281067,0.000059928458,0.00010711069,0.000033470656],"domain_scores_gemma":[0.9996618,0.00006523896,0.00008577257,0.000011512131,0.00011088464,0.00006483938],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00036836378,0.00038873943,0.00033756677,0.00024157,0.00027005168,0.00031295547,0.00017707661,0.00027328855,0.00079073914],"category_scores_gemma":[0.0003182349,0.0001914846,0.00048739306,0.0002895319,0.00023836753,0.00023658268,0.00022336077,0.00066597835,0.00008890865],"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":[0.0007185075,0.00011665214,0.002136679,0.00012220074,0.000036806265,0.00006323152,0.00015963582,0.000091801674,0.99454594,0.000020038797,0.00004678354,0.001941874],"study_design_scores_gemma":[0.000047040183,0.008989801,0.26114693,0.00005947162,0.0003138097,0.0006376711,0.0011353762,0.0011622737,0.72460085,0.0000601606,0.0017777624,0.00006868342],"about_ca_topic_score_codex":0.0034578522,"about_ca_topic_score_gemma":0.0056551555,"teacher_disagreement_score":0.0034578522,"about_ca_system_score_codex":0.00029026406,"about_ca_system_score_gemma":0.00017199774,"threshold_uncertainty_score":0.0068754554},"labels":[],"label_agreement":null},{"id":"W2326212991","doi":"10.1111/1750-3841.13272","title":"Antihypertensive Properties of a Pea Protein Hydrolysate during Short‐ and Long‐Term Oral Administration to Spontaneously Hypertensive Rats","year":2016,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Protein Hydrolysis and Bioactive Peptides","field":"Biochemistry, Genetics and Molecular Biology","cited_by":29,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Manitoba","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Hydrolysate; Chemistry; Amino acid; Oral administration; Casein; Hydrolysis; Renin–angiotensin system; Chromatography; Endocrinology; Pharmacology; Internal medicine; Food science; Biochemistry; Blood pressure; Medicine","score_opus":0.019537030400955127,"score_gpt":0.24270039513026914,"score_spread":0.22316336472931403,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2326212991","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9985862,0.00077330164,0.00036617962,0.00002516556,0.000015723113,0.000008485787,0.00007350041,0.000019786346,0.00013163548],"genre_scores_gemma":[0.9972971,0.00071884895,0.0006231433,0.000037997033,0.000018280723,0.000018316972,0.00028860825,0.00000844892,0.0009892463],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999212,0.000013638622,0.000006546192,0.000016742706,0.000020713598,0.000021083095],"domain_scores_gemma":[0.99986184,0.000015886993,0.000047951064,0.000010454539,0.000016812206,0.00004702553],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00013877262,0.00034249632,0.0004278145,0.00018328476,0.00012144076,0.00017876682,0.00013171452,0.00025388732,0.00063107745],"category_scores_gemma":[0.00015185583,0.00014127037,0.00031473368,0.00012817528,0.00018469738,0.0002546898,0.00012467073,0.0006140226,0.00011986471],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0010050995,0.00013181752,0.00027484688,0.00003321272,0.000020872738,0.00003426691,0.000013524439,0.000023804703,0.9971685,0.000006990625,0.000010853696,0.0012763096],"study_design_scores_gemma":[0.00008015748,0.0118026575,0.020782739,0.00000873372,0.000113116614,0.00014805677,0.00005513668,0.0003627742,0.96586645,0.000017395518,0.00075252703,0.0000102923],"about_ca_topic_score_codex":0.0003776208,"about_ca_topic_score_gemma":0.0006511826,"teacher_disagreement_score":0.00063107745,"about_ca_system_score_codex":0.00013069937,"about_ca_system_score_gemma":0.00012268523,"threshold_uncertainty_score":0.002111137},"labels":[],"label_agreement":null},{"id":"W2331424697","doi":"10.1111/1750-3841.13281","title":"Assessment of Important Sensory Attributes of Millet Based Snacks and Biscuits","year":2016,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Sensory Analysis and Statistical Methods","field":"Agricultural and Biological Sciences","cited_by":22,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Agriculture and Agri-Food Canada; Acadia University; University of Guelph","funders":"Ministry of Rural Affairs; Ontario Ministry of Agriculture, Food and Rural Affairs","keywords":"Aftertaste; Food science; Taste; Flavor; Mathematics; Health benefits; Chemistry; Medicine; Traditional medicine","score_opus":0.05718646818696297,"score_gpt":0.3206657811207708,"score_spread":0.26347931293380783,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2331424697","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99843305,0.00020855617,0.0006895513,0.0000063110897,0.0000042973006,0.00003916174,0.00019627572,0.0000050673034,0.00041766683],"genre_scores_gemma":[0.9951846,0.00027631543,0.0029422129,0.000033239427,0.0000030236295,0.00004949718,0.0006533183,0.0000074619043,0.00085045065],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.9996582,0.00008488746,0.000038874838,0.00005564338,0.000123591,0.000038843747],"domain_scores_gemma":[0.99948287,0.0001368375,0.000109623244,0.000020151583,0.00018274697,0.00006775271],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0007208625,0.00054034265,0.00029658302,0.001264582,0.00029505978,0.0006976959,0.00018989007,0.00037569818,0.0012671285],"category_scores_gemma":[0.0007229552,0.000173887,0.00043396914,0.0009112487,0.0002684721,0.00040664652,0.00039807337,0.00060431525,0.0001566071],"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":[0.0034643377,0.00068938907,0.043932248,0.00037940723,0.0001277988,0.00016493112,0.0003108461,0.00045719487,0.93804455,0.0001276893,0.000056915673,0.012244718],"study_design_scores_gemma":[0.00003916396,0.0071497792,0.74532443,0.000052248615,0.00017170118,0.00037401298,0.00079376635,0.0018971016,0.24310154,0.0001447247,0.0009000781,0.000051454383],"about_ca_topic_score_codex":0.0013412201,"about_ca_topic_score_gemma":0.002351692,"teacher_disagreement_score":0.0013412201,"about_ca_system_score_codex":0.00025179295,"about_ca_system_score_gemma":0.00015255946,"threshold_uncertainty_score":0.004238963},"labels":[],"label_agreement":null},{"id":"W2338293450","doi":"10.1111/1750-3841.13308","title":"A Controlled Agitation Process for Improving Quality of Canned Green Beans during Agitation Thermal Processing","year":2016,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Postharvest Quality and Shelf Life Management","field":"Agricultural and Biological Sciences","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":"McGill University","funders":"Natural Sciences and Engineering Research Council of Canada; Ministère de l'Agriculture et de l'Alimentation; Ministère de l'Agriculture, des Pêcheries et de l'Alimentation","keywords":"Breakage; Materials science; Process engineering; Composite material; Engineering","score_opus":0.057283700090024606,"score_gpt":0.3097544956488211,"score_spread":0.25247079555879653,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2338293450","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.86360145,0.0041716686,0.12934422,0.0001023502,0.00008549347,0.00020173688,0.00008244235,0.00044286245,0.0019679023],"genre_scores_gemma":[0.9483057,0.0009207931,0.049147103,0.0000523738,0.000028326365,0.000081772356,0.000091606904,0.000055983386,0.0013163013],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99965656,0.000048295984,0.000024044755,0.000076631106,0.00016014228,0.000034242537],"domain_scores_gemma":[0.9997558,0.0000325553,0.00010632938,0.000021041247,0.00006363912,0.000020657308],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00033476015,0.0004319629,0.0003092392,0.00030470509,0.00017767194,0.00034051682,0.00040967582,0.00029555615,0.0005958799],"category_scores_gemma":[0.0003477507,0.00018336833,0.00045753483,0.00020934746,0.0002528505,0.00037951279,0.00022647367,0.0003931676,0.00020522242],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0001761952,0.000030106901,0.00036453977,0.00014915492,0.0000063883176,0.000048635626,0.000026673082,0.00028168914,0.9904246,0.00009775748,0.000036001158,0.008358388],"study_design_scores_gemma":[0.00003731855,0.0012988627,0.0054312963,0.000012100722,0.00004752159,0.00023419003,0.000025872374,0.005756049,0.9840949,0.00005774765,0.0029796448,0.000024532337],"about_ca_topic_score_codex":0.0006114872,"about_ca_topic_score_gemma":0.0008892145,"teacher_disagreement_score":0.0006114872,"about_ca_system_score_codex":0.00027628904,"about_ca_system_score_gemma":0.00022890791,"threshold_uncertainty_score":0.0020045638},"labels":[],"label_agreement":null},{"id":"W2339473033","doi":"10.1111/1750-3841.13282","title":"Using Liquid Smoke to Improve Mechanical and Water Resistance Properties of Gelatin Films","year":2016,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Nanocomposite Films for Food Packaging","field":"Materials Science","cited_by":23,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of New Brunswick","funders":"","keywords":"Gelatin; Ultimate tensile strength; Microstructure; Materials science; Chemical engineering; Contact angle; Thermal stability; Polymer chemistry; Composite material; Chemistry; Organic chemistry","score_opus":0.03798446873864594,"score_gpt":0.2670110301313116,"score_spread":0.22902656139266567,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2339473033","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9839511,0.001833062,0.011939679,0.00010928946,0.000050864175,0.0000573195,0.00011351134,0.00012525797,0.0018198285],"genre_scores_gemma":[0.9828237,0.0011116556,0.01371384,0.00011373618,0.00001361051,0.000049491347,0.00012911212,0.000045415294,0.001999358],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99991345,0.000010507535,0.000007582324,0.000021031883,0.000031606156,0.000015728256],"domain_scores_gemma":[0.9999223,0.000021205113,0.000024062045,0.0000051139423,0.00001614736,0.000011197266],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00014472306,0.00041119588,0.00018190345,0.00021681635,0.000092154565,0.00017129496,0.0001548834,0.0002534138,0.0010995525],"category_scores_gemma":[0.00017749719,0.00015426244,0.00025437045,0.00015361453,0.00015205202,0.00038235605,0.00019657529,0.0005257682,0.00018215078],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0000068324666,0.000004921171,0.000052097846,0.000029833569,0.0000012579785,0.000024485884,0.0000058611695,0.000011019236,0.9991819,0.000011743045,0.0000056271415,0.00066437526],"study_design_scores_gemma":[0.0000016908215,0.00010269474,0.0009007379,0.0000043917303,0.0000051954366,0.000057564626,0.000011320962,0.00020189508,0.9981883,0.000007224219,0.00051669416,0.0000022596732],"about_ca_topic_score_codex":0.00028200718,"about_ca_topic_score_gemma":0.0014475369,"teacher_disagreement_score":0.0010995525,"about_ca_system_score_codex":0.00011360892,"about_ca_system_score_gemma":0.000091422655,"threshold_uncertainty_score":0.0036783814},"labels":[],"label_agreement":null},{"id":"W2339690215","doi":"10.1111/1750-3841.13283","title":"Rapid Detection of Melamine in Tap Water and Milk Using Conjugated “One‐Step” Molecularly Imprinted Polymers‐Surface Enhanced Raman Spectroscopic Sensor","year":2016,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Melamine detection and toxicity","field":"Agricultural and Biological Sciences","cited_by":47,"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 British Columbia","funders":"BC Cancer Agency; Natural Sciences and Engineering Research Council of Canada; University of British Columbia; Mitacs","keywords":"Melamine; Tap water; Detection limit; Ethylene glycol dimethacrylate; Chemistry; Molecularly imprinted polymer; Chromatography; Methacrylic acid; Polymerization; Polymer; Selectivity; Organic chemistry","score_opus":0.018987590912317946,"score_gpt":0.2279045062483931,"score_spread":0.20891691533607515,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2339690215","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9332701,0.0016101892,0.06311699,0.00018682182,0.00006116181,0.00013421309,0.0002649547,0.00058732444,0.0007681692],"genre_scores_gemma":[0.8761179,0.0013893907,0.11802809,0.00023134064,0.000033200282,0.00022769149,0.0004972248,0.000051788596,0.003423391],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99954766,0.000077173514,0.000027372114,0.00012356188,0.00018547315,0.000038673385],"domain_scores_gemma":[0.99976236,0.00007458751,0.000056416146,0.000016612752,0.00007393842,0.000016130465],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00036140706,0.00063429895,0.00044179126,0.00020998037,0.00009802141,0.00028896684,0.0006476719,0.0006633483,0.00037247714],"category_scores_gemma":[0.00048506403,0.000383897,0.00041115162,0.00016441278,0.00020832835,0.00042701125,0.00038610687,0.0004939815,0.0003066641],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000027488933,0.000008920589,0.0001673473,0.000022609103,0.0000041195217,0.00001990404,0.0000066683156,0.00003485807,0.99824023,0.000010653805,0.000012863424,0.0014443205],"study_design_scores_gemma":[0.000004664327,0.00009760211,0.00076020433,0.000001802807,0.000008755862,0.000101557234,0.0000107432425,0.002740256,0.9959752,0.000010175883,0.00028021925,0.000008900152],"about_ca_topic_score_codex":0.00037951098,"about_ca_topic_score_gemma":0.00087811396,"teacher_disagreement_score":0.0006633483,"about_ca_system_score_codex":0.00023424858,"about_ca_system_score_gemma":0.00022797592,"threshold_uncertainty_score":0.0019113421},"labels":[],"label_agreement":null},{"id":"W2410793253","doi":"10.1111/1750-3841.13328","title":"Temporal Check‐All‐That‐Apply Characterization of Syrah Wine","year":2016,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Sensory Analysis and Statistical Methods","field":"Agricultural and Biological Sciences","cited_by":51,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Ontario Universities’ Application Centre","funders":"Core Research for Evolutional Science and Technology","keywords":"Wine; Food science; Ethanol; Mathematics; Ethanol content; Alcohol; Chemistry; Raw material; Fermentation; Biochemistry; Organic chemistry","score_opus":0.0714357322327381,"score_gpt":0.29227558611870447,"score_spread":0.2208398538859664,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2410793253","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9744532,0.000350525,0.022255216,0.00002614748,0.00004508797,0.0001338426,0.00067394733,0.00008602388,0.0019760444],"genre_scores_gemma":[0.96683383,0.0005251685,0.028189914,0.00007680525,0.000026027186,0.00022933158,0.0012853697,0.000101501544,0.0027321754],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.9997112,0.00003068262,0.000017218073,0.00006279367,0.00014436836,0.000033763405],"domain_scores_gemma":[0.9995241,0.00008568808,0.000055639204,0.000037219907,0.00025930672,0.00003811818],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0005303498,0.00038975396,0.00035154168,0.00070639246,0.0004028069,0.00044810475,0.00020662766,0.0002121775,0.0013080513],"category_scores_gemma":[0.0007272918,0.0001429347,0.00049415464,0.00045748818,0.00020751219,0.00031279083,0.0003982279,0.0005247299,0.00028335364],"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":[0.0006993859,0.00010557275,0.016392913,0.00018856056,0.00006180644,0.00008013739,0.0005206262,0.00042713844,0.950246,0.00012334938,0.0002732307,0.0308813],"study_design_scores_gemma":[0.000019511244,0.0022622377,0.43189606,0.000043343436,0.00020099395,0.00045149805,0.001301864,0.01145062,0.5465759,0.00032650793,0.0053579686,0.00011345962],"about_ca_topic_score_codex":0.0019988557,"about_ca_topic_score_gemma":0.0060199196,"teacher_disagreement_score":0.0019988557,"about_ca_system_score_codex":0.00014944059,"about_ca_system_score_gemma":0.00024614905,"threshold_uncertainty_score":0.004375875},"labels":[],"label_agreement":null},{"id":"W2412118541","doi":"10.1111/1750-3841.13342","title":"Effects of pH and Salts on Physical and Mechanical Properties of Pea Starch Films","year":2016,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Nanocomposite Films for Food Packaging","field":"Materials Science","cited_by":20,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Manitoba","funders":"","keywords":"Solubility; Ultimate tensile strength; Elongation; Starch; Glycerol; Hydrogen bond; Elastic modulus; Alkali metal; Chemistry; Salt (chemistry); Aqueous solution; Young's modulus; Materials science; Nuclear chemistry; Molecule; Organic chemistry; Composite material","score_opus":0.015205967183574405,"score_gpt":0.24726837126510873,"score_spread":0.23206240408153433,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2412118541","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9981949,0.00063728285,0.0003627063,0.000037106514,0.000016263006,0.000016003589,0.000106921456,0.000013405718,0.0006153148],"genre_scores_gemma":[0.997269,0.00051443133,0.0011843317,0.000054434957,0.0000105027275,0.00002367007,0.0001363448,0.000015668105,0.0007916441],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99975747,0.000049513474,0.000040525036,0.00004483078,0.0000677796,0.0000398477],"domain_scores_gemma":[0.999438,0.00022558706,0.000118941345,0.000025123645,0.00010964184,0.000082798484],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00024704484,0.00041005874,0.00022295075,0.00016600269,0.000119676726,0.00031992685,0.0001776645,0.0002889429,0.000976323],"category_scores_gemma":[0.000692852,0.0002791835,0.0002322628,0.00018648608,0.00018678361,0.00034951774,0.00016572291,0.00049172,0.00012978507],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00020583064,0.0000200581,0.00042114934,0.000046142144,0.000010344244,0.00006087679,0.00003034847,0.000057074416,0.9984705,0.000012127799,0.000009048917,0.0006565233],"study_design_scores_gemma":[0.000010213918,0.00041520115,0.004708837,0.0000057710563,0.00002064851,0.000052941454,0.000047040336,0.0002887165,0.99410385,0.000016662183,0.00032346958,0.000006705456],"about_ca_topic_score_codex":0.00054077804,"about_ca_topic_score_gemma":0.00067901314,"teacher_disagreement_score":0.000976323,"about_ca_system_score_codex":0.00014870953,"about_ca_system_score_gemma":0.0001374997,"threshold_uncertainty_score":0.0032661557},"labels":[],"label_agreement":null},{"id":"W2415802582","doi":"10.1111/j.1750-3841.2009.01366.x","title":"Letter to the Editor","year":2009,"lang":"en","type":"letter","venue":"Journal of Food Science","topic":"Nanoparticles: synthesis and applications","field":"Materials Science","cited_by":21,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Cantox Health Sciences International","funders":"","keywords":"History","score_opus":0.021444933762137075,"score_gpt":0.26215828427136006,"score_spread":0.240713350509223,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2415802582","genre_codex":"commentary","genre_gemma":"editorial","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"editorial","genre_consensus":null,"domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.0008026634,0.007643912,0.00033423584,0.53485036,0.44154412,0.00003748242,0.0001878546,0.0001676833,0.014431675],"genre_scores_gemma":[0.009066949,0.008642536,0.00042532198,0.6179509,0.30972427,0.0000803448,0.00017606349,0.00014147598,0.05379218],"study_design_codex":"not_applicable","study_design_gemma":"not_applicable","domain_scores_codex":[0.9983109,0.00034366729,0.00020020222,0.0003674433,0.00050600106,0.00027176886],"domain_scores_gemma":[0.9924476,0.0023620084,0.00048794705,0.00030580233,0.00290745,0.0014892065],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0017246954,0.0010447248,0.0011866213,0.0009240637,0.0021166017,0.0037225483,0.0024754144,0.016124988,0.0567252],"category_scores_gemma":[0.026020994,0.00045918685,0.00108499,0.00054009806,0.0015067554,0.0040592197,0.0016814476,0.013973111,0.03246144],"study_design_candidate":"not_applicable","study_design_consensus":"not_applicable","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00002315585,0.00001207031,0.00011953106,0.00007684068,0.0000062649383,0.0013709213,0.000038764036,0.000026430087,0.000060810682,0.00078662194,0.9885085,0.008970093],"study_design_scores_gemma":[0.000022226539,0.000023451335,0.00028618058,0.00022938527,0.00000985944,0.0046127914,0.00014319166,0.00007873727,0.00015204489,0.0015073388,0.992916,0.00001872496],"about_ca_topic_score_codex":0.0010640296,"about_ca_topic_score_gemma":0.0013889055,"teacher_disagreement_score":0.0567252,"about_ca_system_score_codex":0.0017902325,"about_ca_system_score_gemma":0.0030247434,"threshold_uncertainty_score":0.18976474},"labels":[],"label_agreement":null},{"id":"W2485097753","doi":"10.1111/1750-3841.13412","title":"Water Diffusion from a Bacterial Cell in Low‐Moisture Foods","year":2016,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Gut microbiota and health","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 Alberta","funders":"Food Safety and Inspection Service; University of California, Davis; U.S. Department of Agriculture","keywords":"Diffusion; Water activity; Moisture; Sorption; Humidity; Water content; Chemistry; Multiphysics; Effective diffusion coefficient; Thermodynamics; Bacterial cell structure; Water vapor; Porous medium; Bacteria; Microorganism; Environmental chemistry; Porosity; Biology; Physics; Physical chemistry; Adsorption; Geology","score_opus":0.006823547382941949,"score_gpt":0.23373419777936208,"score_spread":0.22691065039642014,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2485097753","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9205938,0.00088998984,0.07728151,0.00015984167,0.00004138888,0.000040748917,0.00016539899,0.000101276695,0.0007262053],"genre_scores_gemma":[0.97758156,0.00074130035,0.020271447,0.000046046185,0.000006099806,0.000046933324,0.00019568481,0.00002489467,0.0010859525],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998534,0.000013169991,0.0000065973254,0.00005806004,0.00004178977,0.000026962496],"domain_scores_gemma":[0.9996754,0.0002052339,0.00003363798,0.000011741452,0.000058997884,0.00001501968],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0003573019,0.00036598355,0.00042417235,0.0001497664,0.00021482054,0.000379878,0.00040081525,0.00063000264,0.00051301625],"category_scores_gemma":[0.00079617667,0.00023480672,0.00043922287,0.00014702197,0.00041517563,0.0007633516,0.0003304566,0.00068386726,0.0002682917],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00007425573,0.00002076381,0.0019879665,0.00014773644,0.000012939572,0.00007438672,0.000093586124,0.017314047,0.9746763,0.00060959195,0.00006529521,0.004923161],"study_design_scores_gemma":[0.000015497242,0.00020556634,0.0030898524,0.000012354205,0.000021002508,0.00011124651,0.00006920865,0.20506336,0.78974426,0.0004901017,0.0011443964,0.00003318758],"about_ca_topic_score_codex":0.0032165283,"about_ca_topic_score_gemma":0.001939267,"teacher_disagreement_score":0.0032165283,"about_ca_system_score_codex":0.00055566075,"about_ca_system_score_gemma":0.0003786585,"threshold_uncertainty_score":0.006395638},"labels":[],"label_agreement":null},{"id":"W2507711139","doi":"10.1111/1750-3841.13382","title":"Survival and Reduction of Shiga Toxin‐Producing <i>Escherichia coli</i> in a Fresh Cold‐Pressed Juice Treated with Antimicrobial Plant Extracts","year":2016,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Escherichia coli research studies","field":"Biochemistry, Genetics and Molecular Biology","cited_by":26,"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":"Antimicrobial; Food science; Broth microdilution; SAGE; Minimum inhibitory concentration; Escherichia coli; Chemistry; Minimum bactericidal concentration; Microbiology; Biology; Biochemistry","score_opus":0.016258972738574115,"score_gpt":0.25354573652827345,"score_spread":0.23728676378969932,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2507711139","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9984133,0.0005599183,0.00056148047,0.00002042981,0.000009981841,0.000011023295,0.00014934393,0.000012444561,0.00026203878],"genre_scores_gemma":[0.9945629,0.0006315507,0.002386848,0.000044066455,0.000009655084,0.000027079592,0.0008112544,0.000018818027,0.001507903],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99983287,0.000030109764,0.000019256579,0.000038167425,0.00004506805,0.0000344281],"domain_scores_gemma":[0.9998215,0.000034892782,0.000047672766,0.000015064642,0.00004669517,0.000034161483],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00016792762,0.000511073,0.0004582602,0.00017051358,0.00012858145,0.00030014353,0.0001885776,0.0002836296,0.000720849],"category_scores_gemma":[0.0001912164,0.00014016888,0.0003633061,0.00015335227,0.00015646231,0.00029000375,0.00022278161,0.0004157503,0.00020213504],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00009592423,0.00002105416,0.00020064451,0.000027549224,0.0000044120684,0.000021292753,0.000015998763,0.000016422662,0.99920434,0.000004223726,0.0000044966523,0.000383634],"study_design_scores_gemma":[0.0000052819046,0.0012066257,0.010734961,0.000010126523,0.000027784128,0.00009588628,0.00008259594,0.000221174,0.98726106,0.00000875897,0.00033948375,0.0000062196173],"about_ca_topic_score_codex":0.00061084994,"about_ca_topic_score_gemma":0.0008264982,"teacher_disagreement_score":0.000720849,"about_ca_system_score_codex":0.00012307659,"about_ca_system_score_gemma":0.00013630264,"threshold_uncertainty_score":0.0024114847},"labels":[],"label_agreement":null},{"id":"W2507757520","doi":"10.1111/1750-3841.13409","title":"Effects of Organogel Hardness and Formulation on Acceptance of Frankfurters","year":2016,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Food Chemistry and Fat Analysis","field":"Agricultural and Biological Sciences","cited_by":67,"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":"Chemistry; Food science; Canola; Fat substitute; Spreadability; Ethyl cellulose; Yield (engineering); Materials science; Organic chemistry; Metallurgy","score_opus":0.008415573293278817,"score_gpt":0.20376421859276161,"score_spread":0.1953486452994828,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2507757520","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.998757,0.00045993444,0.00023251996,0.000015491214,0.000010521058,0.000017699334,0.00007822095,0.000010066107,0.00041864772],"genre_scores_gemma":[0.9976109,0.0003571195,0.0007020213,0.000038433158,0.0000080028085,0.000020242076,0.00016262957,0.000021304708,0.0010793247],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9996371,0.00007615723,0.000028140688,0.00008121939,0.00010456481,0.000072856266],"domain_scores_gemma":[0.9995838,0.00012548879,0.00011377508,0.000017497146,0.00007769056,0.00008178898],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00025646083,0.00054872734,0.0003556847,0.00025039294,0.00016963317,0.00043885852,0.00019812185,0.00027932515,0.0018469976],"category_scores_gemma":[0.0006150684,0.00017633357,0.0002772094,0.00031438822,0.00023599424,0.0004131038,0.00033667588,0.0006519184,0.00015156073],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0013911444,0.00016267203,0.0007173653,0.00013904698,0.000028031493,0.00008276778,0.0000952219,0.000119155935,0.99501204,0.000025002633,0.000021745172,0.00220589],"study_design_scores_gemma":[0.000027727503,0.004517673,0.016188001,0.000025549645,0.00009521059,0.000075913646,0.0001916154,0.0004488807,0.9772685,0.000030645428,0.0011075216,0.00002274052],"about_ca_topic_score_codex":0.0007727911,"about_ca_topic_score_gemma":0.0013238473,"teacher_disagreement_score":0.0018469976,"about_ca_system_score_codex":0.00021260296,"about_ca_system_score_gemma":0.0001424703,"threshold_uncertainty_score":0.006178856},"labels":[],"label_agreement":null},{"id":"W2507968801","doi":"","title":"Impact of liposome-encapsulated enzyme cocktails on cheddar cheese ripening","year":2003,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Protein Hydrolysis and Bioactive Peptides","field":"Biochemistry, Genetics and Molecular Biology","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":"Université Laval","funders":"","keywords":"Ripening; Food science; Flavor; Cheese ripening; Lipase; Lipolysis; Chemistry; Protease; Proteolysis; Cheesemaking; Enzyme; Biochemistry","score_opus":0.014674246196513212,"score_gpt":0.29065696680622777,"score_spread":0.27598272060971457,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2507968801","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9980716,0.00084733544,0.0005450395,0.000025018526,0.000015303089,0.000035501977,0.00012224022,0.000034057593,0.0003038228],"genre_scores_gemma":[0.997134,0.00056409615,0.0013347305,0.000040529238,0.000008280838,0.00003480875,0.00023099416,0.000026452373,0.000626111],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9996568,0.00007491467,0.000049419807,0.000075794494,0.000075874406,0.00006716621],"domain_scores_gemma":[0.9997451,0.00007154619,0.00006593721,0.000019794466,0.000036973455,0.000060715767],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00039714476,0.00057033094,0.0006210216,0.00020071192,0.00010102594,0.0006449985,0.00026084963,0.0003984544,0.0011044209],"category_scores_gemma":[0.00052236096,0.00034442588,0.00029280977,0.00018527768,0.00026375987,0.0003710052,0.0003734558,0.00047133342,0.0003268749],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00069091894,0.000066063396,0.00019121253,0.00004278381,0.000018224333,0.000039408278,0.000008627165,0.000099156445,0.99795014,0.000009704298,0.000011644712,0.00087204226],"study_design_scores_gemma":[0.000033920394,0.0005056496,0.0014216439,0.000004613892,0.000032713324,0.00004355477,0.000010904499,0.00035095436,0.9973212,0.0000035704504,0.00026643765,0.0000049747628],"about_ca_topic_score_codex":0.00061438116,"about_ca_topic_score_gemma":0.00060106063,"teacher_disagreement_score":0.0011044209,"about_ca_system_score_codex":0.00023873351,"about_ca_system_score_gemma":0.00020485214,"threshold_uncertainty_score":0.0036946535},"labels":[],"label_agreement":null},{"id":"W2508417798","doi":"10.1111/1750-3841.13420","title":"Effect of Gradual Heating and Fat/Oil Type on Fat Stability, Texture, Color, and Microstructure of Meat Batters","year":2016,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Meat and Animal Product Quality","field":"Agricultural and Biological Sciences","cited_by":28,"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 Agriculture, Food and Rural Affairs","keywords":"Chewiness; Canola; Food science; Lightness; Palm oil; Microstructure; Emulsion; Chemistry; Texture (cosmology); Water holding capacity; Fat substitute; Biochemistry","score_opus":0.03347162471387418,"score_gpt":0.26846169008985954,"score_spread":0.23499006537598535,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2508417798","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9984303,0.00050460716,0.00051110575,0.000012228501,0.000008844356,0.000017320554,0.00008616598,0.000016747375,0.00041268833],"genre_scores_gemma":[0.9976223,0.00044295672,0.0010990187,0.00003572252,0.000004914825,0.000023208497,0.000107049025,0.000021012207,0.00064390263],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998332,0.000031389725,0.000018024484,0.000041182037,0.000035003945,0.000041187337],"domain_scores_gemma":[0.99959296,0.00012988079,0.00010330557,0.000026829677,0.00008001196,0.00006705664],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00027267172,0.0003919123,0.00023417156,0.00018764976,0.00014243064,0.0002997672,0.00014101656,0.00018391482,0.0014068091],"category_scores_gemma":[0.000698216,0.00024670284,0.00028133288,0.00020168454,0.0002850281,0.00027289017,0.00022784292,0.0004396501,0.00021076466],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0013087968,0.000050651925,0.0011248032,0.00008343799,0.000026183441,0.00004895785,0.00008082291,0.0001371544,0.995285,0.000019028812,0.000016879023,0.0018182875],"study_design_scores_gemma":[0.0000191314,0.0011091752,0.017639969,0.000011838187,0.000072979754,0.000068155125,0.000091340204,0.00033014448,0.98015255,0.000018565685,0.00047090897,0.000015145706],"about_ca_topic_score_codex":0.00091054395,"about_ca_topic_score_gemma":0.0017084919,"teacher_disagreement_score":0.0014068091,"about_ca_system_score_codex":0.0001767052,"about_ca_system_score_gemma":0.00015156882,"threshold_uncertainty_score":0.0047062635},"labels":[],"label_agreement":null},{"id":"W2517422788","doi":"10.1111/1750-3841.13433","title":"Influence of Added Soy Presscake and Soy Flour on Some Physical and Sensory Properties of Corn Tortillas","year":2016,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Food composition and properties","field":"Nursing","cited_by":5,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Manitoba","funders":"","keywords":"Fortification; Food science; Flavor; Soy flour; Chemistry","score_opus":0.029546017624725036,"score_gpt":0.2536652964349831,"score_spread":0.22411927881025806,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2517422788","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9988784,0.00061659946,0.000092548595,0.00001629433,0.0000127774365,0.00000996539,0.00009873294,0.0000081119015,0.00026664356],"genre_scores_gemma":[0.9979633,0.00037511947,0.0006139088,0.000042224794,0.000008650438,0.000011380625,0.00016264514,0.000014108171,0.0008085745],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9995901,0.00014723332,0.00003981106,0.000070708425,0.000086704036,0.00006540883],"domain_scores_gemma":[0.99931145,0.00026350247,0.0001277478,0.000036900154,0.00010691139,0.00015362403],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0003408863,0.0005127794,0.00034321917,0.0003108173,0.00023796811,0.00060387683,0.00018227064,0.0002892717,0.0016817389],"category_scores_gemma":[0.001047688,0.00030149292,0.0004049724,0.00025951874,0.00032277757,0.0003507628,0.00028139295,0.00053168926,0.00016571676],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.012765631,0.0006527774,0.0041217646,0.0002475984,0.00011289037,0.00017560637,0.00016242467,0.00028391628,0.9763106,0.00004063848,0.000059330687,0.0050668633],"study_design_scores_gemma":[0.0000995188,0.009840319,0.08334275,0.00003754889,0.00031032183,0.00019727644,0.00031328454,0.0015611211,0.9024864,0.000041304407,0.0017275397,0.000042750897],"about_ca_topic_score_codex":0.0038460572,"about_ca_topic_score_gemma":0.0063739205,"teacher_disagreement_score":0.0038460572,"about_ca_system_score_codex":0.0003026509,"about_ca_system_score_gemma":0.00026530618,"threshold_uncertainty_score":0.0076473355},"labels":[],"label_agreement":null},{"id":"W2522588956","doi":"10.1111/1750-3841.13445","title":"Characterization and Analysis of Protein Structures in Oat Bran","year":2016,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":31,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Alberta","funders":"","keywords":"Gliadin; Protein secondary structure; Chemistry; Albumin; Gluten; Circular dichroism; Glutelin; Globulin; Bran; Biochemistry; Avena; Chromatography; Storage protein; Biology; Botany; Organic chemistry","score_opus":0.02223498740975796,"score_gpt":0.2326457034309406,"score_spread":0.21041071602118264,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2522588956","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9977495,0.0003200556,0.0014139297,0.00001622457,0.000004130613,0.000007273981,0.00016605092,0.000015385232,0.0003073551],"genre_scores_gemma":[0.99445516,0.00031800137,0.0026409682,0.000025120078,0.0000045775514,0.000015792215,0.0010551201,0.00002593194,0.0014593451],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.9999155,0.000015311385,0.000006592012,0.000025140589,0.000020854208,0.000016626962],"domain_scores_gemma":[0.99988806,0.000014151622,0.000035271572,0.000009164777,0.000029155395,0.000024108858],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00012564672,0.00038391678,0.00018531778,0.00042942888,0.0001870811,0.00026961818,0.0001236095,0.00015155162,0.00038142496],"category_scores_gemma":[0.00024434205,0.0001479424,0.00023969644,0.0003177859,0.00018667254,0.00015222523,0.00011679097,0.00019989489,0.00012358627],"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":[0.00006035919,0.000005554848,0.0005908951,0.000016497823,0.0000042756174,0.000041699685,0.000021803851,0.00005216698,0.9987546,0.000013245076,0.0000037296015,0.0004351985],"study_design_scores_gemma":[0.000016168755,0.00036800303,0.08351215,0.000015714097,0.000045809793,0.00035069883,0.00016587022,0.0020718293,0.91161466,0.00009465568,0.0017354254,0.000008883277],"about_ca_topic_score_codex":0.0023262259,"about_ca_topic_score_gemma":0.0017460404,"teacher_disagreement_score":0.0023262259,"about_ca_system_score_codex":0.00022842347,"about_ca_system_score_gemma":0.00018097062,"threshold_uncertainty_score":0.0046254396},"labels":[],"label_agreement":null},{"id":"W2559493902","doi":"10.1111/1750-3841.13571","title":"Foam‐Mat Freeze‐Drying of <i>Bifidobacterium longum</i> RO175: Viability and Refrigerated Storage Stability","year":2016,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Probiotics and Fermented Foods","field":"Agricultural and Biological Sciences","cited_by":15,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"","funders":"Natural Sciences and Engineering Research Council of Canada; Fonds Québécois de la Recherche sur la Nature et les Technologies","keywords":"Bifidobacterium longum; Freeze-drying; Probiotic; Food science; Chemistry; Bifidobacterium; Moisture; Materials science; Fermentation; Chromatography; Bacteria; Composite material; Lactobacillus; Biology","score_opus":0.022879793543512158,"score_gpt":0.2186464455342041,"score_spread":0.19576665199069193,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2559493902","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9976809,0.00087216246,0.00089082605,0.000017987382,0.00001193295,0.000018245551,0.00015493078,0.00002012331,0.00033287276],"genre_scores_gemma":[0.99516654,0.0006025927,0.00283438,0.00002286609,0.000005507171,0.000024524787,0.0006145991,0.000022968132,0.00070597546],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998259,0.000023622759,0.000019967354,0.000036168214,0.000048087037,0.000046243884],"domain_scores_gemma":[0.99982053,0.000027297981,0.000060931558,0.000017833509,0.00005023425,0.00002325511],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00028333446,0.00047238116,0.00033720443,0.00023136877,0.00021195729,0.0002649293,0.00018852617,0.00027121537,0.00089601165],"category_scores_gemma":[0.00030927162,0.00012040173,0.00035113702,0.00023682439,0.00013870026,0.0002570699,0.00022764922,0.0002860427,0.00017311015],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00007140752,0.0000098125665,0.00019757602,0.00002510544,0.0000037811483,0.000027283162,0.000017754528,0.000021498841,0.9987281,0.00000658097,0.0000056928457,0.0008854101],"study_design_scores_gemma":[0.0000036622357,0.0005340293,0.005699144,0.000016384445,0.000022068338,0.000103461665,0.00004539154,0.0002018646,0.9928827,0.0000072743815,0.0004770183,0.0000070495503],"about_ca_topic_score_codex":0.0012949371,"about_ca_topic_score_gemma":0.0016663944,"teacher_disagreement_score":0.0012949371,"about_ca_system_score_codex":0.00018248403,"about_ca_system_score_gemma":0.00014015645,"threshold_uncertainty_score":0.002997458},"labels":[],"label_agreement":null},{"id":"W2583835183","doi":"10.1111/1750-3841.13635","title":"Effect of Chitosan Physical Form on Its Antibacterial Activity Against Pathogenic Bacteria","year":2017,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Nanocomposite Films for Food Packaging","field":"Materials Science","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":"Polytechnique Montréal","funders":"Fonds de recherche du Québec – Nature et technologies; Fonds de Recherche du Québec - Santé","keywords":"Chitosan; Salmonella enterica; Salmonella; Antibacterial activity; Staphylococcus aureus; Chemistry; Bacteria; Pathogenic bacteria; Microbiology; Strain (injury); Population; Food science; Biology; Biochemistry","score_opus":0.01829832653278618,"score_gpt":0.3023669418237632,"score_spread":0.28406861529097704,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2583835183","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9962806,0.0013260779,0.00042392037,0.000043045016,0.000025328014,0.000022386217,0.000089200286,0.000020995998,0.0017685262],"genre_scores_gemma":[0.9973328,0.00088248996,0.00080646423,0.00003331572,0.00001315783,0.000023366301,0.0000694442,0.000009428217,0.0008295071],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99978524,0.000039557555,0.000024885288,0.000044120556,0.00007087645,0.000035303077],"domain_scores_gemma":[0.9996375,0.00012369822,0.00010499303,0.000022404376,0.000069926566,0.00004150411],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00022540882,0.0004155205,0.00013692977,0.00025167342,0.00011488505,0.00024629553,0.00016547313,0.00023251341,0.0015673842],"category_scores_gemma":[0.000696764,0.00019719159,0.00019333922,0.00017912478,0.0002614816,0.00024855573,0.0001535558,0.00027807124,0.00015137067],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0002261982,0.000029861765,0.00019549331,0.00012297339,0.000013365111,0.0000428603,0.00002319678,0.00012738377,0.996997,0.000043937092,0.000033197666,0.0021446662],"study_design_scores_gemma":[0.000012204938,0.00065752916,0.004525495,0.0000099225535,0.000033504242,0.00007947249,0.000022069724,0.00027880303,0.9934396,0.000011844873,0.00091976975,0.000009846283],"about_ca_topic_score_codex":0.000680497,"about_ca_topic_score_gemma":0.0010911443,"teacher_disagreement_score":0.0015673842,"about_ca_system_score_codex":0.00019823977,"about_ca_system_score_gemma":0.00021178518,"threshold_uncertainty_score":0.00524348},"labels":[],"label_agreement":null},{"id":"W2586936903","doi":"10.1111/1750-3841.13626","title":"Characteristics and Rheological Properties of Polysaccharide Nanoparticles from Edible Mushrooms ( <i>Flammulina velutipes</i> )","year":2017,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Polysaccharides and Plant Cell Walls","field":"Agricultural and Biological Sciences","cited_by":49,"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 New Brunswick","funders":"","keywords":"Flammulina; Rheology; Nanoparticle; Polysaccharide; Food packaging; Nanomaterials; Alkali metal; Chemistry; Food additive; Chemical engineering; Food science; Materials science; Nanotechnology; Mushroom; Composite material; Organic chemistry","score_opus":0.035735541971726965,"score_gpt":0.21994301238211394,"score_spread":0.184207470410387,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2586936903","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99834836,0.00048335563,0.00067838485,0.000016101707,0.0000053794192,0.0000043742666,0.00009391573,0.0000071942923,0.00036298652],"genre_scores_gemma":[0.9982356,0.00026896867,0.00067516003,0.000014279171,0.0000026909486,0.00000769341,0.00016721617,0.000005835672,0.00062250963],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99995434,0.000007788857,0.0000062609042,0.000011975596,0.000011582553,0.000008032003],"domain_scores_gemma":[0.9999242,0.000018230907,0.000024977915,0.0000051919396,0.000015838908,0.0000115613675],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00009152742,0.00022743532,0.00010522588,0.00021148591,0.0001076685,0.00015270803,0.00008756285,0.00014458693,0.0003676316],"category_scores_gemma":[0.00016542469,0.000076252705,0.0001590573,0.00014958231,0.00012235671,0.00016736715,0.00009593238,0.0002318075,0.00005536176],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00003486853,0.0000039052593,0.0003445454,0.000026145224,0.0000035501341,0.000027458922,0.000019142744,0.00006254484,0.9987379,0.000018714183,0.0000064952383,0.0007148174],"study_design_scores_gemma":[0.0000030246792,0.00012927916,0.01870571,0.0000065136173,0.000019086214,0.00010410047,0.00005154403,0.0006099006,0.9797707,0.000024617466,0.0005679471,0.0000075306993],"about_ca_topic_score_codex":0.0006302005,"about_ca_topic_score_gemma":0.0006485027,"teacher_disagreement_score":0.0006302005,"about_ca_system_score_codex":0.00009163081,"about_ca_system_score_gemma":0.00005136535,"threshold_uncertainty_score":0.0012530684},"labels":[],"label_agreement":null},{"id":"W2588524863","doi":"10.1111/1750-3841.13654","title":"Advantage of Eu <sup>3+</sup> ‐Doped Polystyrene Microspheres Compared with Colloidal Gold Used in Immunochromatographic Assays for the Detection of Melamine in Milk","year":2017,"lang":"en","type":"article","venue":"Journal of Food Science","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":"University of British Columbia","funders":"Natural Sciences and Engineering Research Council of Canada; National Natural Science Foundation of China","keywords":"Melamine; Detection limit; Colloidal gold; Polystyrene; ICTS; Colloid; Materials science; Chemistry; Chromatography; Nuclear chemistry; Nanotechnology; Nanoparticle; Computer science; Composite material; Polymer","score_opus":0.012965763281471705,"score_gpt":0.23794138398982465,"score_spread":0.22497562070835295,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2588524863","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9311076,0.0037729999,0.061312545,0.00035304218,0.000110072404,0.00011035935,0.000108245455,0.00029188365,0.002833136],"genre_scores_gemma":[0.94042575,0.00095327996,0.056667212,0.00016109303,0.00002460815,0.00006445009,0.00009812846,0.000041788797,0.0015636556],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99954057,0.000112330345,0.00003753177,0.00012101384,0.00013499556,0.000053617285],"domain_scores_gemma":[0.9996989,0.00009622942,0.000060077553,0.00002500131,0.00008593009,0.000033874934],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00053051556,0.0005639645,0.00027155483,0.00018038075,0.00020258634,0.00039933392,0.00034355896,0.00063185167,0.00043796105],"category_scores_gemma":[0.0004801292,0.0003472839,0.00028163425,0.00016822522,0.000388861,0.0004098061,0.00029362526,0.00035285918,0.0002916794],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000037525042,0.0000030352542,0.00009731965,0.000021679958,0.000002501179,0.000022772485,0.000008319147,0.000016487407,0.99850404,0.000056285204,0.000009704546,0.0012203755],"study_design_scores_gemma":[0.0000038169082,0.000066327855,0.00069693243,0.0000021617732,0.000010005418,0.00011168586,0.000007974254,0.00044662115,0.9982551,0.000016301923,0.00037979076,0.0000032787846],"about_ca_topic_score_codex":0.00091934035,"about_ca_topic_score_gemma":0.0019318527,"teacher_disagreement_score":0.00091934035,"about_ca_system_score_codex":0.00032303034,"about_ca_system_score_gemma":0.00028107522,"threshold_uncertainty_score":0.0028056502},"labels":[],"label_agreement":null},{"id":"W2589075025","doi":"10.1111/1750-3841.13646","title":"Effect of Vitamin D <sub>3</sub> Fortification and Saskatoon Berry Syrup Addition on the Flavor Profile, Acceptability, and Antioxidant Properties of Rooibos Tea ( <i>Aspalathus linearis</i> )","year":2017,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Tea Polyphenols and Effects","field":"Medicine","cited_by":15,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":true,"ca_institutions":"Agriculture and Agri-Food Canada; St. Boniface Hospital; University of Manitoba","funders":"Natural Sciences and Engineering Research Council of Canada; Canada Foundation for Innovation","keywords":"Food science; Aftertaste; Flavor; Antioxidant; Fortification; Chemistry; Astringent; Vitamin; Polyphenol; Health benefits; Vitamin C; Berry; Taste; Sweetness; Vitamin E; Medicine; Traditional medicine; Biochemistry; Biology; Botany","score_opus":0.01827095319569081,"score_gpt":0.2648143248327425,"score_spread":0.24654337163705167,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2589075025","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9994609,0.00010977828,0.00005810808,0.000013480346,0.000004855452,0.000023539844,0.000055158835,0.0000049455734,0.00026920714],"genre_scores_gemma":[0.9977482,0.00013665172,0.00087338453,0.000044432276,0.0000023760927,0.000019010962,0.00008135627,0.0000061121627,0.0010883869],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998128,0.00007021168,0.000015651829,0.000034957393,0.000032541764,0.00003388138],"domain_scores_gemma":[0.9996952,0.00009048578,0.00007290672,0.000020396956,0.00006282656,0.000058282112],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00030163294,0.00033190742,0.000304377,0.00016774148,0.00025245352,0.0003850846,0.00015451064,0.0002375168,0.0021308044],"category_scores_gemma":[0.00035457796,0.00019068949,0.00028440106,0.00016520024,0.00023516788,0.00018173251,0.00021998023,0.0004294186,0.00016818945],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.023773545,0.0012693652,0.0037549604,0.0001799016,0.00011664218,0.0001091556,0.00023944744,0.0002549848,0.9605181,0.000040157058,0.00009330849,0.009650373],"study_design_scores_gemma":[0.00069379696,0.04835024,0.13868567,0.00005262404,0.00065786863,0.00019568844,0.00088010344,0.0027121857,0.8041209,0.00005496811,0.0035312294,0.00006468777],"about_ca_topic_score_codex":0.012240699,"about_ca_topic_score_gemma":0.0247462,"teacher_disagreement_score":0.012240699,"about_ca_system_score_codex":0.0005075923,"about_ca_system_score_gemma":0.00039924184,"threshold_uncertainty_score":0.024338901},"labels":[],"label_agreement":null},{"id":"W2589375820","doi":"10.1111/1750-3841.13653","title":"Structural, Thermal, Physical, Mechanical, and Barrier Properties of Chitosan Films with the Addition of Xanthan Gum","year":2017,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Nanocomposite Films for Food Packaging","field":"Materials Science","cited_by":76,"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":"Ministério da Ciência e Tecnologia; Conselho Nacional de Desenvolvimento Científico e Tecnológico; Coordenação de Aperfeiçoamento de Pessoal de Nível Superior; Mountain Equipment Co-operative","keywords":"Xanthan gum; Chitosan; Thermal; Chemical engineering; Chemistry; Materials science; Composite material; Rheology; Thermodynamics; Physics; Organic chemistry","score_opus":0.019784386793333088,"score_gpt":0.2459859523350856,"score_spread":0.22620156554175253,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2589375820","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99784935,0.00080981175,0.00059549784,0.000026017344,0.000011588479,0.00001043898,0.00010402761,0.000013362155,0.0005798391],"genre_scores_gemma":[0.9971827,0.00071866397,0.0011493278,0.00001601906,0.0000050571753,0.000013865034,0.00009832668,0.0000071313043,0.00080878503],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999304,0.00000736519,0.000007410055,0.0000118291455,0.000026675472,0.000016370708],"domain_scores_gemma":[0.99982786,0.000039969178,0.00005995669,0.000008101867,0.000040119336,0.000023901423],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0001173129,0.00031087862,0.000115067814,0.00020048965,0.00008191042,0.000137425,0.00014203596,0.00021227461,0.00083283975],"category_scores_gemma":[0.0002519714,0.0001634912,0.00020332827,0.00024905484,0.00010675209,0.0001863899,0.000065485365,0.00032425649,0.00009471878],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000034823894,0.0000069706393,0.00008327997,0.000029211113,0.0000036694662,0.00002086418,0.000009219461,0.000036836194,0.9994209,0.0000076663655,0.000007006415,0.0003395991],"study_design_scores_gemma":[0.000004816795,0.00025317722,0.0038146914,0.0000051818306,0.000020209845,0.00004391336,0.000019292554,0.00041400027,0.995204,0.000005087977,0.00021118978,0.000004511689],"about_ca_topic_score_codex":0.0010987195,"about_ca_topic_score_gemma":0.0015439116,"teacher_disagreement_score":0.0010987195,"about_ca_system_score_codex":0.00013324023,"about_ca_system_score_gemma":0.00009735073,"threshold_uncertainty_score":0.0027861},"labels":[],"label_agreement":null},{"id":"W2611673881","doi":"10.1111/1750-3841.13726","title":"Contribution of High‐Pressure‐Induced Protein Modifications to the Microenvironment and Functional Properties of Rabbit Meat Sausages","year":2017,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Meat and Animal Product Quality","field":"Agricultural and Biological Sciences","cited_by":10,"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":"National Natural Science Foundation of China","keywords":"Food science; Chemistry; Rheology; Texture (cosmology); High pressure; Raman spectroscopy; Cooked meat; Materials science","score_opus":0.08311685661863909,"score_gpt":0.24969341281938853,"score_spread":0.16657655620074946,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2611673881","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9987086,0.00034116305,0.0006267864,0.000016824957,0.000003720797,0.000007681305,0.000032233213,0.000006337515,0.000256705],"genre_scores_gemma":[0.99872345,0.00016730827,0.00054908777,0.000023370694,0.0000037557795,0.000013666734,0.00006875538,0.000007530764,0.00044305483],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99990845,0.000021501068,0.0000057579773,0.000019378562,0.000022247863,0.000022680648],"domain_scores_gemma":[0.9998895,0.000022144906,0.000033630236,0.000011180051,0.00001980367,0.000023712426],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00016775411,0.0003024663,0.00015947247,0.000110908804,0.00012235634,0.00021730167,0.00012469913,0.0002559652,0.0008594295],"category_scores_gemma":[0.00016833897,0.0002238951,0.00026679438,0.000087183085,0.00026610948,0.00022136635,0.00016820259,0.00035500026,0.00014505659],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00007176704,0.00000454367,0.00020488387,0.000012989192,0.0000039022357,0.000016408747,0.000016236274,0.000012268704,0.9994485,0.0000060140137,0.0000023264897,0.00020027498],"study_design_scores_gemma":[0.0000059809795,0.00031789712,0.030020762,0.0000034271732,0.000018672254,0.00013853927,0.00007235712,0.0004383779,0.96862507,0.000019668189,0.0003340766,0.0000051984266],"about_ca_topic_score_codex":0.00030139004,"about_ca_topic_score_gemma":0.00038374605,"teacher_disagreement_score":0.0008594295,"about_ca_system_score_codex":0.0000977031,"about_ca_system_score_gemma":0.00009209088,"threshold_uncertainty_score":0.0028750896},"labels":[],"label_agreement":null},{"id":"W2622800773","doi":"10.1111/1750-3841.13754","title":"Satisfying America's Fruit Gap: Summary of an Expert Roundtable on the Role of 100% Fruit Juice","year":2017,"lang":"en","type":"review","venue":"Journal of Food Science","topic":"Obesity, Physical Activity, Diet","field":"Medicine","cited_by":52,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Impact","funders":"","keywords":"Fruit juice; Food science; Medicine; Obesity; Nutrient; Environmental health; Overweight; Chocolate milk; Public health; Biology","score_opus":0.13854447413198637,"score_gpt":0.3978437836037207,"score_spread":0.2592993094717343,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2622800773","genre_codex":"commentary","genre_gemma":"review","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"review","genre_consensus":null,"domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.0008710413,0.11731879,0.0007910907,0.744869,0.11741327,0.000945758,0.0012286844,0.00016574297,0.016396608],"genre_scores_gemma":[0.006861007,0.14228621,0.004299997,0.75963664,0.038469847,0.0018319675,0.0026400215,0.00020224659,0.04377206],"study_design_codex":"not_applicable","study_design_gemma":"not_applicable","domain_scores_codex":[0.9929369,0.0016911351,0.0008359668,0.00071141816,0.0024711224,0.0013534836],"domain_scores_gemma":[0.9806096,0.0057553235,0.0011164175,0.0003979534,0.0066819387,0.0054387404],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.017135663,0.0016050234,0.001646854,0.0015691896,0.0032418468,0.0058387737,0.0045161294,0.019589024,0.016574841],"category_scores_gemma":[0.022811562,0.0011924147,0.0028119748,0.0012420333,0.0014571374,0.0075515504,0.007103175,0.022202421,0.0054095904],"study_design_candidate":"not_applicable","study_design_consensus":"not_applicable","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0001008906,0.00012667001,0.00019182096,0.0024342095,0.000031137173,0.00013839686,0.00029913144,0.000101209385,0.00034785568,0.0019848803,0.9161174,0.07812639],"study_design_scores_gemma":[0.000058546433,0.00008409599,0.0008811113,0.004467873,0.000033734246,0.00008213311,0.0003896637,0.000043072425,0.00015060688,0.0011008122,0.9926761,0.000032183638],"about_ca_topic_score_codex":0.015231439,"about_ca_topic_score_gemma":0.029626857,"teacher_disagreement_score":0.019589024,"about_ca_system_score_codex":0.0073058065,"about_ca_system_score_gemma":0.028272491,"threshold_uncertainty_score":0.09062314},"labels":[],"label_agreement":null},{"id":"W2626067992","doi":"10.1111/1750-3841.13778","title":"Nutritional and Functional Bioactivity Value of Selected Azorean Macroalgae: <i>Ulva compressa</i> , <i>Ulva rigida</i> , <i>Gelidium microdon</i> , and <i>Pterocladiella capillacea</i>","year":2017,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Seaweed-derived Bioactive Compounds","field":"Agricultural and Biological Sciences","cited_by":65,"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 science; Polyunsaturated fatty acid; Biology; Amino acid; Dry weight; Botany; Fatty acid; Biochemistry","score_opus":0.02040785699119119,"score_gpt":0.22527448691066831,"score_spread":0.20486662991947713,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2626067992","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9986827,0.00059787347,0.0001421576,0.000009080536,0.0000019252623,0.000003840485,0.00018152522,0.0000049705254,0.00037600863],"genre_scores_gemma":[0.99739337,0.00045769213,0.0006878496,0.00003051224,0.0000041909047,0.000010688712,0.00069569296,0.000004224652,0.00071587204],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99992526,0.000008536917,0.000009197832,0.000019604813,0.000020949616,0.000016427522],"domain_scores_gemma":[0.99991167,0.000009891187,0.000025054278,0.0000042945303,0.00002049017,0.000028593135],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00012316782,0.0004319641,0.0002757338,0.00055935176,0.0002629862,0.00026127227,0.0001322712,0.00016062359,0.00056582957],"category_scores_gemma":[0.00009643906,0.00008087928,0.00022471913,0.0003088756,0.00013438452,0.00020433169,0.00018580648,0.00022348242,0.000117607575],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00019178938,0.000035650814,0.0040696673,0.000052416402,0.000020209092,0.00003269569,0.000029882345,0.000059660222,0.9931503,0.0000149002135,0.000012512704,0.0023303311],"study_design_scores_gemma":[0.00001716292,0.001471145,0.3789407,0.0000287026,0.0001436861,0.0003052615,0.00023771511,0.0006228673,0.6159247,0.000041091764,0.0022482635,0.000018681805],"about_ca_topic_score_codex":0.002550289,"about_ca_topic_score_gemma":0.0035027396,"teacher_disagreement_score":0.002550289,"about_ca_system_score_codex":0.00027587975,"about_ca_system_score_gemma":0.00014398446,"threshold_uncertainty_score":0.0050709248},"labels":[],"label_agreement":null},{"id":"W2626830955","doi":"10.1111/1750-3841.13791","title":"Absorption, Distribution and Excretion of Four Forms of Titanium Dioxide Pigment in the Rat","year":2017,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Nanoparticles: synthesis and applications","field":"Materials Science","cited_by":31,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Inro Consultants (Canada)","funders":"","keywords":"Excretion; Bioavailability; Titanium dioxide; Urine; Animal science; Absorption (acoustics); Chemistry; Feces; Titanium; Food science; Biology; Biochemistry; Pharmacology; Materials science; Microbiology; Metallurgy","score_opus":0.029173965202573794,"score_gpt":0.27609281466325136,"score_spread":0.24691884946067758,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2626830955","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99634105,0.00062622613,0.001702229,0.00007585792,0.000043437998,0.000026130981,0.00039230636,0.00012010144,0.0006725676],"genre_scores_gemma":[0.9783358,0.0013250413,0.0030737056,0.00017520152,0.00002939713,0.00010817586,0.0009233855,0.00007944911,0.015949832],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9997876,0.000025188343,0.000010495358,0.000076048214,0.000042151692,0.00005843427],"domain_scores_gemma":[0.99958557,0.00006394882,0.0001146753,0.000056687073,0.00007441887,0.00010468823],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00027488178,0.0009290144,0.0005229142,0.0012141312,0.0002974867,0.0004878457,0.0002899327,0.0007570029,0.0012530736],"category_scores_gemma":[0.0002799485,0.0005526269,0.00058384385,0.00032494136,0.00050962676,0.00054808677,0.00021986343,0.00095496734,0.00061747746],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0027834417,0.00042482486,0.0018512964,0.000042862153,0.000022964741,0.00009044888,0.00007036297,0.00009728831,0.9910562,0.000044138433,0.0000826296,0.0034335912],"study_design_scores_gemma":[0.00011899871,0.013872072,0.039357483,0.00001341587,0.00016702189,0.00028875587,0.00030918772,0.0013770354,0.94271594,0.00013140166,0.0015949801,0.000053761985],"about_ca_topic_score_codex":0.0027991736,"about_ca_topic_score_gemma":0.0024058977,"teacher_disagreement_score":0.0027991736,"about_ca_system_score_codex":0.0004677113,"about_ca_system_score_gemma":0.0005104265,"threshold_uncertainty_score":0.005565703},"labels":[],"label_agreement":null},{"id":"W2726680096","doi":"10.1111/1750-3841.13799","title":"Using Preferred Attribute Elicitation to Determine How Males and Females Evaluate Beer","year":2017,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Sensory Analysis and Statistical Methods","field":"Agricultural and Biological Sciences","cited_by":17,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":true,"ca_institutions":"Acadia University","funders":"","keywords":"Craft; Brewing; Food science; Nova scotia; Psychology; Geography; Biology","score_opus":0.39776827896290684,"score_gpt":0.4142002243924353,"score_spread":0.01643194542952847,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2726680096","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.995259,0.000044414006,0.0020025203,0.000034101173,0.000006568388,0.00014054285,0.00015530421,0.00000831028,0.002349417],"genre_scores_gemma":[0.9909719,0.00011741556,0.004872301,0.00010800481,0.000010299144,0.000385857,0.00029293753,0.000012666595,0.0032285189],"study_design_codex":"observational","study_design_gemma":"observational","domain_scores_codex":[0.998616,0.0005947574,0.000060426486,0.0001921482,0.00038904426,0.00014757445],"domain_scores_gemma":[0.99671364,0.0018472237,0.00042389575,0.00018125457,0.0006570948,0.00017692603],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0022859396,0.0002963541,0.00022012982,0.00056252757,0.00057023036,0.0007947061,0.00018225433,0.00027852578,0.0033635406],"category_scores_gemma":[0.0067970585,0.00014524219,0.00014393326,0.00034032017,0.0003264912,0.00027625533,0.0008243494,0.0003684781,0.00061877124],"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":[0.0038720379,0.0011768957,0.4925917,0.00034404724,0.00010250837,0.00082015886,0.03812114,0.00069314643,0.31316945,0.0010061867,0.001962829,0.14613995],"study_design_scores_gemma":[0.00004886605,0.0014778564,0.95534146,0.00004402781,0.000031607757,0.00053906644,0.018377284,0.0022453328,0.016194897,0.00041738458,0.0052213073,0.000060932285],"about_ca_topic_score_codex":0.003995275,"about_ca_topic_score_gemma":0.008300699,"teacher_disagreement_score":0.003995275,"about_ca_system_score_codex":0.00044805047,"about_ca_system_score_gemma":0.0003366192,"threshold_uncertainty_score":0.012089372},"labels":[],"label_agreement":null},{"id":"W2734979194","doi":"10.1111/1750-3841.13806","title":"Antioxidant Activities and Phenolic Compounds of Several Tissues of Pawpaw ( <i>Asimina triloba</i> [L.] Dunal) Grown in Korea","year":2017,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Traditional and Medicinal Uses of Annonaceae","field":"Biochemistry, Genetics and Molecular Biology","cited_by":25,"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":"DPPH; Antioxidant; Chemistry; ABTS; Flavonoid; Traditional medicine; Food science; Botany; Phenols; Biochemistry; Biology","score_opus":0.01748725338899491,"score_gpt":0.27178317331737323,"score_spread":0.2542959199283783,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2734979194","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9987676,0.00045658817,0.000309346,0.00002035915,0.000003992925,0.0000069683883,0.00019482432,0.000016663944,0.00022361592],"genre_scores_gemma":[0.99682283,0.00030390112,0.0009964792,0.00004714125,0.0000031166321,0.000017726234,0.0007783876,0.000012925672,0.0010174895],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99993396,0.000012029975,0.0000070640763,0.000021021646,0.000010778294,0.000015225307],"domain_scores_gemma":[0.9998754,0.000018986888,0.000032863325,0.000008476185,0.000025882642,0.000038366637],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00010649191,0.00056195067,0.00028866285,0.00061576115,0.00022724693,0.00026815437,0.00016372958,0.00018019597,0.00046038162],"category_scores_gemma":[0.000095981064,0.00019690716,0.00028162726,0.000543035,0.00016329241,0.00030510098,0.00021484472,0.00046571752,0.00010753449],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00009790106,0.000024105902,0.00075644575,0.000032778364,0.000009699204,0.000027691452,0.000032086547,0.000016220587,0.9983182,0.000012391886,0.0000078780995,0.00066461234],"study_design_scores_gemma":[0.00004330997,0.0012057425,0.32241657,0.000028088745,0.00026338827,0.00049518904,0.0006400704,0.0011900876,0.67111033,0.00009794197,0.002465284,0.000043977656],"about_ca_topic_score_codex":0.00226094,"about_ca_topic_score_gemma":0.002291496,"teacher_disagreement_score":0.00226094,"about_ca_system_score_codex":0.00017599946,"about_ca_system_score_gemma":0.00015828009,"threshold_uncertainty_score":0.0044955015},"labels":[],"label_agreement":null},{"id":"W2737166615","doi":"10.1111/1750-3841.13807","title":"An Acceptability Trial of Desiccated Beef Liver and Meat Powder as Potential Fortifiers of Complementary Diets of Young Children in Indonesia","year":2017,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Nutritional Studies and Diet","field":"Medicine","cited_by":5,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Guelph","funders":"Meat and Livestock Australia","keywords":"Odor; Food science; Serving size; Medicine; Environmental health; Psychology; Biology","score_opus":0.03579543879894713,"score_gpt":0.32887372451093105,"score_spread":0.2930782857119839,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2737166615","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9996045,0.00006817509,0.000029047007,0.000015119224,0.000005047156,0.000120729244,0.000030657175,0.000001958168,0.00012481061],"genre_scores_gemma":[0.9978467,0.00030729274,0.00075446715,0.000058385664,0.000017332368,0.0002889505,0.0000753033,0.0000036794152,0.00064785447],"study_design_codex":"randomized_trial","study_design_gemma":"nonrandomized_trial","domain_scores_codex":[0.9990878,0.00041057862,0.000104496685,0.00015702572,0.00015778319,0.00008231746],"domain_scores_gemma":[0.9988747,0.00037767153,0.0002859405,0.000086222506,0.00013575936,0.00023967512],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0019387206,0.0006126775,0.0013106907,0.00024277293,0.0005336193,0.0004239755,0.0005048809,0.0006661351,0.0020723883],"category_scores_gemma":[0.0016314479,0.0005182983,0.001045491,0.0002346984,0.00048393555,0.0005611484,0.00037752002,0.0013454324,0.00021199226],"study_design_candidate":"nonrandomized_trial","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.40743706,0.21971677,0.09720801,0.0042548934,0.0017839745,0.0014078866,0.016297402,0.00096972287,0.12837766,0.00040586072,0.0005653429,0.121575445],"study_design_scores_gemma":[0.016163088,0.7425143,0.21785378,0.00011412139,0.0010792129,0.0003474501,0.0024288832,0.0007872798,0.016427062,0.0000851732,0.0021226523,0.000077059194],"about_ca_topic_score_codex":0.0035391722,"about_ca_topic_score_gemma":0.0064592496,"teacher_disagreement_score":0.0035391722,"about_ca_system_score_codex":0.0006446986,"about_ca_system_score_gemma":0.0006028305,"threshold_uncertainty_score":0.010253012},"labels":[],"label_agreement":null},{"id":"W2743479671","doi":"10.1111/1750-3841.13826","title":"Low‐Temperature Blanching as a Tool to Modulate the Structure of Pectin in Blueberry Purees","year":2017,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Polysaccharides and Plant Cell Walls","field":"Agricultural and Biological Sciences","cited_by":10,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Université Laval","funders":"Ministère de l'Agriculture, des Pêcheries et de l'Alimentation","keywords":"Pectin; Chemistry; Food science; Blanching; Pasteurization; Depolymerization; Solubility; Organic chemistry","score_opus":0.012517692760644752,"score_gpt":0.23455448670427004,"score_spread":0.2220367939436253,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2743479671","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9968779,0.00094754505,0.001574534,0.000030149771,0.000007841326,0.00002261387,0.00011783766,0.000028005907,0.00039361345],"genre_scores_gemma":[0.9923154,0.00081443205,0.004177534,0.00006477559,0.000008943937,0.00004322653,0.000349226,0.000092811155,0.002133696],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99984515,0.00002146324,0.000007964,0.000049869654,0.00004518627,0.000030286414],"domain_scores_gemma":[0.99985206,0.00002729822,0.00004729952,0.0000150779515,0.00003328026,0.00002500848],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00019577901,0.00048495215,0.00031515342,0.00025680778,0.00020839095,0.0003012984,0.00016289973,0.0002841921,0.0008366913],"category_scores_gemma":[0.00025168856,0.0002582599,0.00022558599,0.00026469448,0.00022767873,0.00029809738,0.00021956637,0.0005633431,0.00019564353],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0000268747,0.000004377875,0.000045984714,0.000011993107,0.0000019726324,0.000008740894,0.000009041354,0.000009460765,0.999616,0.0000030106921,0.0000027774415,0.00025958545],"study_design_scores_gemma":[0.0000038905255,0.00013262057,0.0041806595,0.0000030292626,0.0000112931375,0.00003326152,0.000013900257,0.00013430162,0.99497175,0.0000046978043,0.0005066765,0.0000039057827],"about_ca_topic_score_codex":0.00067398394,"about_ca_topic_score_gemma":0.0016967052,"teacher_disagreement_score":0.0008366913,"about_ca_system_score_codex":0.0001921377,"about_ca_system_score_gemma":0.00011735553,"threshold_uncertainty_score":0.0027990341},"labels":[],"label_agreement":null},{"id":"W2748773236","doi":"10.1111/1750-3841.13744","title":"Rollout Strategy to Implement Interoperable Traceability in the Seafood Industry","year":2017,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Food Supply Chain Traceability","field":"Agricultural and Biological Sciences","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":"Vale (Canada)","funders":"Gordon and Betty Moore Foundation","keywords":"Traceability; Interoperability; Supply chain; Architecture; Computer science; Process management; Industry 4.0; Reference architecture; Business; Risk analysis (engineering); Knowledge management; Software engineering; Software architecture; World Wide Web; Marketing; Embedded system","score_opus":0.06352722958498574,"score_gpt":0.31856865503935244,"score_spread":0.2550414254543667,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2748773236","genre_codex":"methods","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":null,"domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.07680967,0.00080387894,0.6867577,0.068240434,0.0018705733,0.006516722,0.00028382795,0.0055426983,0.15317445],"genre_scores_gemma":[0.37984383,0.0008445373,0.50194216,0.0143903345,0.00023152152,0.0023430737,0.0007443235,0.00042392925,0.09923627],"study_design_codex":"design_other","study_design_gemma":"theoretical_or_conceptual","domain_scores_codex":[0.99180555,0.002235732,0.0004344228,0.0007845441,0.0034200288,0.0013197967],"domain_scores_gemma":[0.98706144,0.0013162435,0.00067176676,0.00164018,0.007186607,0.0021237573],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.018429294,0.0011808426,0.00030444723,0.0019790828,0.0028866013,0.0075158393,0.0033037001,0.006233867,0.010667224],"category_scores_gemma":[0.014047979,0.00047995098,0.0009043352,0.0008906577,0.002001921,0.0070393262,0.007473578,0.0040261494,0.0041979323],"study_design_candidate":"theoretical_or_conceptual","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":[0.00018275769,0.0021488199,0.0052442416,0.0005768443,0.00010090461,0.0017010223,0.0030658636,0.015396212,0.02367199,0.41334128,0.059082225,0.47548792],"study_design_scores_gemma":[0.00034650802,0.0029231543,0.008277129,0.00081620534,0.00010426844,0.0009162083,0.006989619,0.032467894,0.03094964,0.10281049,0.8131502,0.00024881322],"about_ca_topic_score_codex":0.009187241,"about_ca_topic_score_gemma":0.007391373,"teacher_disagreement_score":0.018429294,"about_ca_system_score_codex":0.0058869375,"about_ca_system_score_gemma":0.027904022,"threshold_uncertainty_score":0.09746456},"labels":[],"label_agreement":null},{"id":"W2749272210","doi":"10.1111/1750-3841.13742","title":"Implementing Interoperability in the Seafood Industry: Learning from Experiences in Other Sectors","year":2017,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Food Supply Chain Traceability","field":"Agricultural and Biological Sciences","cited_by":10,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Vale (Canada)","funders":"Gordon and Betty Moore Foundation","keywords":"Interoperability; Cross-domain interoperability; Supply chain; Traceability; Process management; Business; Knowledge management; Semantic interoperability; Architecture; Computer science; Marketing; World Wide Web; Software engineering","score_opus":0.06029531638768686,"score_gpt":0.2926439570218925,"score_spread":0.23234864063420563,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2749272210","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.7901875,0.0063719414,0.01803009,0.049117666,0.0008138789,0.0003224027,0.000052781896,0.00013159814,0.1349722],"genre_scores_gemma":[0.93279016,0.013552859,0.01903339,0.01098851,0.00020111712,0.00021040381,0.000116664705,0.0001816758,0.02292523],"study_design_codex":"qualitative","study_design_gemma":"qualitative","domain_scores_codex":[0.98344743,0.011789516,0.00037014525,0.00070124323,0.0015446749,0.0021469456],"domain_scores_gemma":[0.9901901,0.0050100144,0.000426187,0.00049353717,0.0014100594,0.0024700228],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.021223636,0.00069557206,0.0005264992,0.0011769303,0.007517537,0.0122685,0.002474216,0.003857307,0.002080237],"category_scores_gemma":[0.014328556,0.0003712557,0.00071145914,0.0017964357,0.012424808,0.0136943,0.012237136,0.0055051865,0.00072770705],"study_design_candidate":"qualitative","study_design_consensus":"qualitative","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000061067265,0.0016774114,0.008043594,0.00061147247,0.000033466884,0.00211662,0.816049,0.00070123887,0.0022272556,0.030356724,0.008471371,0.12965082],"study_design_scores_gemma":[0.000023630744,0.0004388914,0.0029829177,0.0007613588,0.000017060273,0.000605405,0.8199764,0.0004790802,0.0016596502,0.007518923,0.16547348,0.0000631958],"about_ca_topic_score_codex":0.006423411,"about_ca_topic_score_gemma":0.012465186,"teacher_disagreement_score":0.021223636,"about_ca_system_score_codex":0.005768478,"about_ca_system_score_gemma":0.008094848,"threshold_uncertainty_score":0.11224264},"labels":[],"label_agreement":null},{"id":"W2750757231","doi":"10.1111/1750-3841.13841","title":"Phenolics from Winemaking By‐Products Better Decrease VLDL‐Cholesterol and Triacylglycerol Levels than Those of Red Wine in Wistar Rats","year":2017,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Phytochemicals and Antioxidant Activities","field":"Medicine","cited_by":24,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Memorial University of Newfoundland","funders":"Conselho Nacional de Desenvolvimento Científico e Tecnológico; Natural Sciences and Engineering Research Council of Canada; Coordenação de Aperfeiçoamento de Pessoal de Nível Superior; Empresa Brasileira de Pesquisa Agropecuária; Fundação de Amparo à Pesquisa do Estado de São Paulo","keywords":"Winemaking; Wine; Food science; Chemistry; Nutraceutical; Flavonols; Raw material; Polyphenol; Biochemistry; Antioxidant; Organic chemistry","score_opus":0.0513648878507296,"score_gpt":0.3158279299522362,"score_spread":0.26446304210150656,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2750757231","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99768317,0.00054141553,0.000826872,0.000064054555,0.000053908083,0.00002163802,0.00030670778,0.000058983835,0.00044329013],"genre_scores_gemma":[0.9887551,0.0013454768,0.0023146437,0.00011606044,0.000040412473,0.00008946365,0.0009224915,0.000059608254,0.006356753],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99974495,0.000029930994,0.00002483057,0.00006949455,0.00003999934,0.000090835274],"domain_scores_gemma":[0.9996855,0.000027639297,0.00007216969,0.000041830684,0.000041041716,0.00013176029],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00024169832,0.001163393,0.00062153855,0.0010090297,0.0003254715,0.00040623528,0.00018620286,0.00037244416,0.0017700663],"category_scores_gemma":[0.00020440438,0.0004316965,0.00065649644,0.00033353845,0.00039971634,0.00044498546,0.0002695321,0.0012566324,0.00036967208],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0024305396,0.00048224936,0.0006490049,0.00005755658,0.000026682726,0.000060017243,0.000049558468,0.000043877157,0.9936346,0.00006344061,0.000046075,0.0024565228],"study_design_scores_gemma":[0.00009431513,0.004408158,0.012599462,0.000013254442,0.00014870576,0.00009798079,0.00012361411,0.00033746037,0.98089635,0.00009310962,0.0011719118,0.00001555856],"about_ca_topic_score_codex":0.0011831997,"about_ca_topic_score_gemma":0.0014531818,"teacher_disagreement_score":0.0017700663,"about_ca_system_score_codex":0.00028827947,"about_ca_system_score_gemma":0.0003853613,"threshold_uncertainty_score":0.005921483},"labels":[],"label_agreement":null},{"id":"W2753007464","doi":"10.1111/1750-3841.13849","title":"Effect of Micronutrient Powder Addition on Sensory Properties of Foods for Older Adults","year":2017,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Nutrition and Health in Aging","field":"Medicine","cited_by":10,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Research Institute for Aging; University of Waterloo; University of Guelph","funders":"Ontario Ministry of Agriculture, Food and Rural Affairs","keywords":"Micronutrient; Fortification; Food science; Food fortification; Flavor; Whole wheat; Medicine; Chemistry","score_opus":0.046176764667228705,"score_gpt":0.35523451322324695,"score_spread":0.30905774855601825,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2753007464","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9993723,0.00021621505,0.00009684889,0.000017435486,0.000006580726,0.000023675311,0.000050215127,0.0000058939536,0.00021094413],"genre_scores_gemma":[0.99590415,0.00046513486,0.0023679745,0.000086519365,0.000006080513,0.000038784663,0.00015076542,0.0000045150955,0.00097610883],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.9998665,0.000037204685,0.000016243855,0.00002287714,0.000043563523,0.000013733399],"domain_scores_gemma":[0.9996687,0.0001147473,0.00007430748,0.000017778502,0.00007588363,0.000048457496],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0003273642,0.00029627528,0.0002574113,0.00017744659,0.00015719056,0.00022182042,0.00013998122,0.00028373537,0.0022901576],"category_scores_gemma":[0.0006389487,0.00011276974,0.00043194348,0.000106657455,0.00011576856,0.00021378152,0.00027979477,0.000308651,0.00016646631],"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":[0.018681781,0.0037371612,0.026706317,0.0010647537,0.00032787392,0.00032188906,0.0006995907,0.00020800982,0.87732786,0.000038054008,0.00025315917,0.070633575],"study_design_scores_gemma":[0.00048976,0.11212389,0.547298,0.00014690586,0.0007407229,0.0006098002,0.0014583383,0.0009798934,0.3325609,0.000089400564,0.0034377337,0.00006467438],"about_ca_topic_score_codex":0.0010584812,"about_ca_topic_score_gemma":0.0021334216,"teacher_disagreement_score":0.0022901576,"about_ca_system_score_codex":0.0000965875,"about_ca_system_score_gemma":0.0001004375,"threshold_uncertainty_score":0.0076613426},"labels":[],"label_agreement":null},{"id":"W2781416629","doi":"10.1111/1750-3841.14007","title":"Biological Activities of Camelina and Sophia Seeds Phenolics: Inhibition of LDL Oxidation, DNA Damage, and Pancreatic Lipase and α‐Glucosidase Activities","year":2017,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Lipid metabolism and biosynthesis","field":"Biochemistry, Genetics and Molecular Biology","cited_by":54,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Memorial University of Newfoundland","funders":"Natural Sciences and Engineering Research Council of Canada; Canadian Network for Research and Innovation in Machining Technology, Natural Sciences and Engineering Research Council of Canada","keywords":"Camelina; Camelina sativa; Antioxidant; Chemistry; DPPH; Lipase; Food science; Biochemistry; Enzyme; Biology","score_opus":0.01720428757397749,"score_gpt":0.25747099575625376,"score_spread":0.24026670818227627,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2781416629","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9952775,0.003036293,0.0007548819,0.000062622355,0.000014773372,0.000019559728,0.00025575137,0.000022602193,0.0005559177],"genre_scores_gemma":[0.995443,0.0011927868,0.001832331,0.00009564374,0.000019715793,0.000024047346,0.00055650185,0.000006097855,0.000829866],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99994326,0.000012026233,0.000008841477,0.000013020533,0.000011848808,0.0000111223835],"domain_scores_gemma":[0.99990404,0.000011381864,0.00003397952,0.00000803287,0.000020728972,0.000021840187],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00015716015,0.0004687653,0.00033147229,0.00033934836,0.00012884976,0.00016404556,0.00009785845,0.00023733957,0.00064110104],"category_scores_gemma":[0.00015082765,0.00010543299,0.0005290678,0.00015945043,0.00010702056,0.00019698414,0.00011705409,0.00020703432,0.00009462183],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00027673197,0.000035062538,0.0005475793,0.00013908456,0.000028464758,0.000047112248,0.000017815135,0.000024218787,0.9971886,0.0000130840335,0.000021198184,0.0016609698],"study_design_scores_gemma":[0.00008128978,0.0027705198,0.062044792,0.000026895612,0.00019941208,0.0005904434,0.000048795944,0.00044473578,0.93131775,0.000032906522,0.0024263335,0.00001612665],"about_ca_topic_score_codex":0.0004984266,"about_ca_topic_score_gemma":0.0006895192,"teacher_disagreement_score":0.00064110104,"about_ca_system_score_codex":0.00017387077,"about_ca_system_score_gemma":0.00011376568,"threshold_uncertainty_score":0.0021446943},"labels":[],"label_agreement":null},{"id":"W2789439055","doi":"10.1111/1750-3841.14073","title":"Microbial Quality and Shelf Life of Blueberry Purée Developed Using Cavitation Technology","year":2018,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Microbial Inactivation Methods","field":"Biochemistry, Genetics and Molecular Biology","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":"Dalhousie University; Nova Scotia Department of Agriculture; Agriculture and Agri-Food Canada","funders":"Agriculture and Agri-Food Canada","keywords":"Pasteurization; Shelf life; Food science; Food spoilage; Titratable acid; Citric acid; Food industry; Chemistry; Raw material; Pulp and paper industry; Biology; Bacteria","score_opus":0.07114367151728278,"score_gpt":0.38725409921041737,"score_spread":0.3161104276931346,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2789439055","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9970099,0.00077265484,0.0016690036,0.0000281715,0.000006964947,0.000013479734,0.0000620011,0.000018813931,0.0004189279],"genre_scores_gemma":[0.9928027,0.0007420294,0.003162864,0.000034644065,0.0000065134573,0.00002601058,0.00031640028,0.000026055122,0.0028827603],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99984765,0.000021141845,0.000009213182,0.000039545354,0.000062996776,0.000019463207],"domain_scores_gemma":[0.99985075,0.000023091787,0.00003624387,0.000012553014,0.00006120713,0.000016098664],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00025199782,0.0003328244,0.00023221895,0.00021911108,0.00017048676,0.00040708657,0.0001665149,0.00026731277,0.0005454401],"category_scores_gemma":[0.0002666194,0.0001539101,0.0001960211,0.00015686311,0.00018100686,0.00038592893,0.00022522084,0.00029393582,0.00018173718],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000041454718,0.000014287044,0.00027517983,0.000021992993,0.0000045689358,0.000022288812,0.000020700758,0.000034384346,0.9984126,0.00001019355,0.00000912833,0.0011332234],"study_design_scores_gemma":[0.0000037825125,0.00042124605,0.0073817554,0.0000044863987,0.000016338516,0.000070722555,0.000025946436,0.00029577,0.99092495,0.0000061319347,0.000843532,0.0000053533336],"about_ca_topic_score_codex":0.00055411615,"about_ca_topic_score_gemma":0.00090854504,"teacher_disagreement_score":0.00055411615,"about_ca_system_score_codex":0.00020846984,"about_ca_system_score_gemma":0.000103331055,"threshold_uncertainty_score":0.001824677},"labels":[],"label_agreement":null},{"id":"W2791846383","doi":"10.1111/1750-3841.14039","title":"Human Milk Oligosaccharides Attenuate Antigen–Antibody Complex Induced Chemokine Release from Human Intestinal Epithelial Cell Lines","year":2018,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Infant Nutrition and Health","field":"Nursing","cited_by":63,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"McMaster University","funders":"Abbott Nutrition","keywords":"CCL20; Antigen; Immune system; Chemokine; Prebiotic; Antibody; Immunology; Food allergy; Biology; Immunoglobulin E; Allergy; Chemistry; Chemokine receptor; Biochemistry","score_opus":0.07111868320667747,"score_gpt":0.368727367833993,"score_spread":0.29760868462731555,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2791846383","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99755055,0.0009684144,0.00053594774,0.00005468893,0.00002331508,0.00001588294,0.0002074702,0.000021589385,0.000622005],"genre_scores_gemma":[0.9949313,0.0005628654,0.0010373304,0.00010285676,0.000017322516,0.000034378063,0.00054868497,0.000008258576,0.0027571018],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999145,0.00002653793,0.000007431756,0.000008067042,0.00001875475,0.000024708675],"domain_scores_gemma":[0.99994445,0.000012961897,0.000010489789,0.0000067502574,0.00001142173,0.000013843802],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00011918679,0.00029673974,0.00016255016,0.0001198638,0.00006202186,0.00013556835,0.00008425853,0.00016434382,0.002497906],"category_scores_gemma":[0.000093777104,0.00007922284,0.0002100056,0.00008372287,0.0000876601,0.00009254072,0.00017453553,0.0003331374,0.0002978264],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0002694946,0.00005281425,0.00010878571,0.000030678097,0.0000035627265,0.000020223451,0.000008198425,0.000025434952,0.99864346,0.000011666167,0.000032974058,0.0007925938],"study_design_scores_gemma":[0.000042042804,0.0016474731,0.007121185,0.000009049056,0.00001166585,0.00007366459,0.000045060973,0.00042390518,0.98873436,0.000019033128,0.0018698723,0.0000026986738],"about_ca_topic_score_codex":0.0007163143,"about_ca_topic_score_gemma":0.0007745717,"teacher_disagreement_score":0.002497906,"about_ca_system_score_codex":0.00014140879,"about_ca_system_score_gemma":0.00012253698,"threshold_uncertainty_score":0.008356333},"labels":[],"label_agreement":null},{"id":"W2792499642","doi":"10.1111/1750-3841.14082","title":"Aerated Steam Sanitization of Whole Fresh Cantaloupes Reduces and Controls Rind‐Associated <i>Listeria</i> but Enhances Fruit Susceptibility to Secondary Colonization","year":2018,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Listeria monocytogenes in Food Safety","field":"Biochemistry, Genetics and Molecular Biology","cited_by":3,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Nova Scotia Department of Agriculture; Agriculture and Agri-Food Canada","funders":"Agriculture and Agri-Food Canada","keywords":"Food science; Listeria; Aeration; Food spoilage; Listeria monocytogenes; Inoculation; Microbiology; Biology; Water activity; Chemistry; Bacteria; Horticulture; Water content; Ecology","score_opus":0.028690966176874607,"score_gpt":0.30080541137102573,"score_spread":0.2721144451941511,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2792499642","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99958414,0.000062646985,0.00018255558,0.000008130649,0.0000035719916,0.000010251584,0.000040976236,0.000010522323,0.000097266166],"genre_scores_gemma":[0.9981793,0.000095758776,0.0006730349,0.000016628006,0.0000037574296,0.00001506637,0.00016774597,0.000010013965,0.00083869265],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99988794,0.000017351582,0.00000975085,0.000030966334,0.000025823298,0.0000281066],"domain_scores_gemma":[0.99979466,0.000033251003,0.00007880032,0.000019108871,0.000033362085,0.00004083653],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000121317484,0.0004306084,0.00026504198,0.00012656265,0.00017568107,0.00040263374,0.0001951647,0.0001982377,0.0016239161],"category_scores_gemma":[0.0002032835,0.00013353876,0.0002506619,0.00006920823,0.00026265744,0.00019434412,0.00022067115,0.00030272134,0.00016039526],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00026166253,0.000024347113,0.0003904338,0.000020182597,0.000003980478,0.000010434081,0.000023744382,0.000022913959,0.9987708,0.0000032403216,0.000007087293,0.00046121457],"study_design_scores_gemma":[0.000012169273,0.0030537436,0.025853941,0.000007943324,0.000024098375,0.00004558938,0.00010717578,0.00028273705,0.97024745,0.000006266236,0.00035003413,0.000008959839],"about_ca_topic_score_codex":0.0032614418,"about_ca_topic_score_gemma":0.0052555725,"teacher_disagreement_score":0.0032614418,"about_ca_system_score_codex":0.00023863108,"about_ca_system_score_gemma":0.00017400677,"threshold_uncertainty_score":0.0064849257},"labels":[],"label_agreement":null},{"id":"W2794201927","doi":"10.1111/1750-3841.14066","title":"Sensory Acceptability of Iron‐Fortified Red Lentil ( <i>Lens culinaris</i> Medik.) Dal","year":2018,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Plant Micronutrient Interactions and Effects","field":"Agricultural and Biological Sciences","cited_by":15,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":true,"ca_institutions":"Nutrition International; Canadian Nutrition Society; University of Saskatchewan","funders":"Grand Challenges Canada; Ministry of Agriculture - Saskatchewan","keywords":"Fortification; Food science; Taste; Odor; Chemistry","score_opus":0.03192046915941106,"score_gpt":0.2598392520882658,"score_spread":0.22791878292885476,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2794201927","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99916744,0.000040008694,0.00009018196,0.000010188666,0.000002908978,0.000008816648,0.00012924809,0.0000057030356,0.0005456233],"genre_scores_gemma":[0.99722075,0.00006367438,0.00025334212,0.000042864733,0.0000015880498,0.000008314067,0.00026538962,0.000004015447,0.002140029],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.9998628,0.000025139405,0.0000100109755,0.000034584456,0.000040737785,0.000026643873],"domain_scores_gemma":[0.9997274,0.0000723688,0.00006096866,0.000009656657,0.000067944144,0.00006159587],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00022741362,0.00024152553,0.0001616011,0.00020142777,0.0002266255,0.0003941583,0.00013669625,0.00022733689,0.0040176404],"category_scores_gemma":[0.00035484307,0.00009483718,0.00029058717,0.00016123602,0.0001484858,0.0002416317,0.00021505704,0.00038617125,0.00019348085],"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":[0.0060431017,0.00051567703,0.024023667,0.00021669823,0.00009115409,0.00029546575,0.00093218795,0.0001292287,0.95725125,0.000095981515,0.00027481953,0.010130758],"study_design_scores_gemma":[0.000110891415,0.019775795,0.6493594,0.00005835982,0.00024481348,0.0005502347,0.0034386322,0.0015595254,0.32146683,0.000104785824,0.003242661,0.000088083565],"about_ca_topic_score_codex":0.004998064,"about_ca_topic_score_gemma":0.006411848,"teacher_disagreement_score":0.004998064,"about_ca_system_score_codex":0.00021493793,"about_ca_system_score_gemma":0.0001019869,"threshold_uncertainty_score":0.013440371},"labels":[],"label_agreement":null},{"id":"W2801911433","doi":"10.1111/1750-3841.14158","title":"Optimization and Scale‐Up Preparation of Egg White Hydrolysate with Angiotensin I Converting Enzyme Inhibitory Activity","year":2018,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Protein Hydrolysis and Bioactive Peptides","field":"Biochemistry, Genetics and Molecular Biology","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":"University of Alberta","funders":"Canadian Network for Research and Innovation in Machining Technology, Natural Sciences and Engineering Research Council of Canada; Alberta Livestock and Meat Agency","keywords":"Pepsin; Hydrolysate; Ovotransferrin; Egg white; Chemistry; Peptide; Renin–angiotensin system; Enzyme; Angiotensin-converting enzyme; Chromatography; Biochemistry; Internal medicine; Hydrolysis; Medicine; Blood pressure","score_opus":0.008707644607471737,"score_gpt":0.25133344986591627,"score_spread":0.24262580525844454,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2801911433","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.93397295,0.0038479948,0.05658428,0.0001767865,0.00013482982,0.0009509693,0.0009625433,0.00030528143,0.0030643318],"genre_scores_gemma":[0.9069312,0.0047844583,0.08058449,0.00009127889,0.00003717025,0.000719415,0.0024287843,0.00019986735,0.004223306],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9995901,0.00006418238,0.000060990933,0.00007996063,0.00014507085,0.000059763992],"domain_scores_gemma":[0.99978393,0.00004301583,0.000059555485,0.000021159398,0.00006300821,0.000029219855],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0007504784,0.001188729,0.0008468824,0.000516559,0.00020482851,0.00050914753,0.00039589242,0.00050452445,0.0009739014],"category_scores_gemma":[0.00054648245,0.00032132748,0.0006870201,0.00065525406,0.00018072767,0.00046186883,0.00038760045,0.00089552044,0.0006958592],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000051725856,0.000107550964,0.00013538061,0.00014811603,0.000016699707,0.000081261576,0.000022178188,0.0003732757,0.99657357,0.000037939462,0.000041905616,0.002410413],"study_design_scores_gemma":[0.000013921251,0.00034384785,0.0010282754,0.000021736134,0.00004303775,0.00006927421,0.000027980106,0.0011921709,0.9954562,0.000022667171,0.0017675129,0.000013356105],"about_ca_topic_score_codex":0.0005714437,"about_ca_topic_score_gemma":0.00094872806,"teacher_disagreement_score":0.001188729,"about_ca_system_score_codex":0.0002273111,"about_ca_system_score_gemma":0.00028185907,"threshold_uncertainty_score":0.003968954},"labels":[],"label_agreement":null},{"id":"W2802811554","doi":"10.1111/1750-3841.14092","title":"Impact of <i>Listeria</i> Inoculation and Aerated Steam Sanitization on Volatile Emissions of Whole Fresh Cantaloupes","year":2018,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Listeria monocytogenes in Food Safety","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":"Nova Scotia Department of Agriculture; Agriculture and Agri-Food Canada","funders":"","keywords":"Listeria; Contamination; Food science; Postharvest; Listeria monocytogenes; Chemistry; Melon; Human decontamination; Bacteria; Waste management; Biology; Horticulture","score_opus":0.04152376589868678,"score_gpt":0.3397426953486047,"score_spread":0.2982189294499179,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2802811554","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9995047,0.000090959235,0.00016653557,0.000011194362,0.000006058183,0.000009132634,0.00006967624,0.000010417986,0.00013138038],"genre_scores_gemma":[0.9978077,0.00014560774,0.0007903879,0.00004478087,0.000004673604,0.000020092537,0.0002472199,0.0000149155085,0.0009247394],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.9998306,0.000026243815,0.000012057824,0.000050312326,0.000040774252,0.000039969516],"domain_scores_gemma":[0.9997638,0.00004569335,0.00007870138,0.000017744129,0.00004684015,0.000047338486],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00015484204,0.0005736546,0.00027743226,0.00015399071,0.00017502214,0.0005846368,0.00016307426,0.00023239461,0.00095518935],"category_scores_gemma":[0.00020527527,0.00015749001,0.00030476725,0.00007937256,0.00025755074,0.0002509972,0.0003093371,0.00037256628,0.00014163983],"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":[0.00032601194,0.000019584946,0.0008054731,0.00002419149,0.0000074084255,0.00002304829,0.000025381207,0.000030081972,0.9981844,0.000003339099,0.000006668375,0.0005444529],"study_design_scores_gemma":[0.00000875998,0.002003568,0.035060726,0.0000082051265,0.00003363194,0.000053062013,0.00013437735,0.0004612357,0.96187794,0.000009486043,0.0003360387,0.0000129541795],"about_ca_topic_score_codex":0.0024968775,"about_ca_topic_score_gemma":0.0041865534,"teacher_disagreement_score":0.0024968775,"about_ca_system_score_codex":0.0003058057,"about_ca_system_score_gemma":0.00018795615,"threshold_uncertainty_score":0.0049647093},"labels":[],"label_agreement":null},{"id":"W2883598782","doi":"10.1111/1750-3841.14286","title":"The Use of Malic and Acetic Acids in Washing Solution to Control <i>Salmonella</i> spp. on Chicken Breast","year":2018,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Salmonella and Campylobacter epidemiology","field":"Agricultural and Biological Sciences","cited_by":18,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Manitoba","funders":"Food Safety and Inspection Service","keywords":"Salmonella; Food science; Acetic acid; Lactic acid; Bacteria; Chemistry; Malic acid; Inoculation; Antimicrobial; Microbiology; Mesophile; Biology; Citric acid; Biochemistry; Horticulture","score_opus":0.04377007085121572,"score_gpt":0.25064786133563394,"score_spread":0.20687779048441823,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2883598782","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9952779,0.0022444122,0.0015724357,0.00009199004,0.000047795857,0.000042466836,0.00009118074,0.00003543976,0.0005963271],"genre_scores_gemma":[0.9889754,0.0013796039,0.008106194,0.000088747685,0.000017652166,0.000035686968,0.00015318919,0.0000112582475,0.0012322789],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9997825,0.000040366358,0.000028580445,0.000058803493,0.000057315945,0.000032437198],"domain_scores_gemma":[0.99980944,0.000028719907,0.00008246802,0.000012791968,0.00004190515,0.000024691239],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00014053678,0.00055371015,0.00030460808,0.00022688581,0.0001842209,0.0003037213,0.00028058657,0.00034474357,0.0006636366],"category_scores_gemma":[0.00019314926,0.00016429147,0.00033452918,0.00015635343,0.00018749165,0.00022293547,0.00020681866,0.00030099176,0.00015801679],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00011524928,0.00002213905,0.00025519961,0.00007939957,0.0000059761437,0.000021302107,0.000006859927,0.00003984557,0.9982389,0.000004653817,0.0000109408165,0.001199595],"study_design_scores_gemma":[0.0000051248953,0.0009511868,0.0026638536,0.000013043244,0.000028247363,0.00009636982,0.00003071833,0.00023829228,0.99527895,0.0000038563994,0.0006851413,0.0000051867105],"about_ca_topic_score_codex":0.0011166992,"about_ca_topic_score_gemma":0.001818441,"teacher_disagreement_score":0.0011166992,"about_ca_system_score_codex":0.00014843186,"about_ca_system_score_gemma":0.00021671962,"threshold_uncertainty_score":0.0022203922},"labels":[],"label_agreement":null},{"id":"W2884361155","doi":"10.1111/1750-3841.14277","title":"Natural Acidification with Low‐pH Fruits and Incorporation of Essential Oil Constituents for Organic Preservation of Unpasteurized Juices","year":2018,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Essential Oils and Antimicrobial Activity","field":"Agricultural and Biological Sciences","cited_by":21,"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 British Columbia","funders":"Natural Sciences and Engineering Research Council of Canada; U.S. Food and Drug Administration","keywords":"Titratable acid; Food science; Chemistry; Flavor; Antimicrobial; Pasteurization; Organic acid; Biochemistry; Organic chemistry","score_opus":0.012715996145248543,"score_gpt":0.22651576322352174,"score_spread":0.2137997670782732,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2884361155","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9969464,0.00047306033,0.0021038733,0.000016088115,0.000010329115,0.000050198203,0.000072550065,0.00001632648,0.00031115155],"genre_scores_gemma":[0.99059826,0.00053061993,0.0078049507,0.000034731336,0.0000066025286,0.00006668445,0.00015267893,0.000013671406,0.00079182646],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998503,0.000024638943,0.000014725906,0.000039807866,0.00004391085,0.000026642016],"domain_scores_gemma":[0.99990034,0.000012921905,0.000038688246,0.000007357892,0.000017250095,0.000023340155],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00018956444,0.0003404938,0.00024250691,0.00021357473,0.000109744,0.0003248085,0.00023005903,0.00019359951,0.00078639504],"category_scores_gemma":[0.00014835234,0.00011502789,0.00032354103,0.00012427737,0.00017565711,0.00029454345,0.00034746935,0.00037494785,0.00009845834],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000121808625,0.000034489938,0.00009442823,0.000038418882,0.0000033621182,0.000008749253,0.0000060061434,0.000033619726,0.99867463,0.000013119348,0.0000036060874,0.00096779014],"study_design_scores_gemma":[0.000016258236,0.001450736,0.002976605,0.000008976305,0.000025655116,0.00004871379,0.000017505618,0.00038750932,0.99448013,0.000017138156,0.00056438625,0.000006378875],"about_ca_topic_score_codex":0.00025529982,"about_ca_topic_score_gemma":0.00056641496,"teacher_disagreement_score":0.00078639504,"about_ca_system_score_codex":0.00013234426,"about_ca_system_score_gemma":0.00018584706,"threshold_uncertainty_score":0.0026307702},"labels":[],"label_agreement":null},{"id":"W2899296203","doi":"10.1111/1750-3841.14375","title":"Effect of Various Hot‐Air Drying Processes on Clam <i>Ruditapes philippinarum</i> Lipids: Composition Changes and Oxidation Development","year":2018,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Fatty Acid Research and Health","field":"Nursing","cited_by":21,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Memorial University of Newfoundland","funders":"Ocean Public Welfare Scientific Research Project","keywords":"Ruditapes; TBARS; Lipid oxidation; Chemistry; Polyunsaturated fatty acid; Food science; Peroxide value; Phospholipid; Thiobarbituric acid; Phosphatidylcholine; Peroxide; Fatty acid; Biochemistry; Lipid peroxidation; Antioxidant; Organic chemistry; Biology; Fishery","score_opus":0.021797570177326427,"score_gpt":0.3176776563554842,"score_spread":0.29588008617815775,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2899296203","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9967108,0.0022754255,0.00043871958,0.000027854989,0.00001831228,0.000020633157,0.00011832224,0.000018331099,0.00037164343],"genre_scores_gemma":[0.9947397,0.0016801077,0.0021505533,0.00007343106,0.000013830129,0.000033607328,0.00025596176,0.00002075129,0.0010320523],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998721,0.000018570037,0.000015261012,0.000037337475,0.00003084503,0.000025814716],"domain_scores_gemma":[0.9998092,0.000028245264,0.0000703534,0.0000150230235,0.000037882477,0.000039270875],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00021999638,0.0007198313,0.00035703887,0.00034089328,0.00027364833,0.00032447948,0.00020500728,0.0003334625,0.000922196],"category_scores_gemma":[0.00027217044,0.00024221,0.00049354526,0.00025554406,0.00022507765,0.00037243596,0.00025652465,0.0005407669,0.00014462553],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00072893186,0.000060655086,0.00082073145,0.00021255836,0.000032657557,0.00008337109,0.00008141014,0.000108826236,0.9951473,0.000018022352,0.00002330585,0.002682271],"study_design_scores_gemma":[0.000014950956,0.0012006263,0.019682702,0.000022991631,0.0000856482,0.00010760019,0.00013052831,0.00031151806,0.9775188,0.000027707718,0.0008781879,0.000018795743],"about_ca_topic_score_codex":0.0014165653,"about_ca_topic_score_gemma":0.003620994,"teacher_disagreement_score":0.0014165653,"about_ca_system_score_codex":0.00020706392,"about_ca_system_score_gemma":0.00021227301,"threshold_uncertainty_score":0.0030850768},"labels":[],"label_agreement":null},{"id":"W2904420956","doi":"10.1111/1750-3841.14419","title":"Sodium Chloride Suppresses the Bitterness of Protein Hydrolysates by Decreasing Hydrophobic Interactions","year":2018,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Biochemical Analysis and Sensing Techniques","field":"Nursing","cited_by":36,"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":"China Postdoctoral Science Foundation; National Natural Science Foundation of China","keywords":"Hydrolysate; Chemistry; Food science; Sodium; Hydrophobic effect; Zeta potential; Salting out; Hydrolysis; Flavor; Egg white; Chromatography; Biochemistry; Organic chemistry; Aqueous solution; Chemical engineering","score_opus":0.013502616843739325,"score_gpt":0.27468158108539714,"score_spread":0.2611789642416578,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2904420956","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99378246,0.0024256888,0.0028323224,0.0001217986,0.00003140991,0.000024331533,0.000056809746,0.00004323787,0.00068204635],"genre_scores_gemma":[0.9941373,0.0011709899,0.0031369776,0.00012624513,0.000013218412,0.00001928039,0.000069262765,0.000011141427,0.001315433],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99979275,0.000044268447,0.000024688212,0.00003279327,0.00007555565,0.000029915018],"domain_scores_gemma":[0.9997631,0.00004241336,0.00008452483,0.000011386382,0.000072148796,0.000026511956],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00018311516,0.00036670928,0.00032778925,0.00012759579,0.00012339787,0.00023251407,0.00023501522,0.00043081166,0.0006782277],"category_scores_gemma":[0.00028218364,0.00014040379,0.00030146015,0.00008138557,0.00024762802,0.0003736116,0.0002568825,0.00033824486,0.00019726681],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000063301275,0.000011483785,0.00020479901,0.00005853673,0.000004701807,0.000020452997,0.0000110712135,0.000019859202,0.99840987,0.000012415843,0.000011645433,0.0011716824],"study_design_scores_gemma":[0.000006028414,0.0004066885,0.0021744627,0.0000041487206,0.000008105984,0.000060795235,0.000027763886,0.00034693527,0.99643886,0.000013875081,0.00050639076,0.000005946373],"about_ca_topic_score_codex":0.00046681607,"about_ca_topic_score_gemma":0.0007034222,"teacher_disagreement_score":0.0006782277,"about_ca_system_score_codex":0.00012952914,"about_ca_system_score_gemma":0.00018386099,"threshold_uncertainty_score":0.00226897},"labels":[],"label_agreement":null},{"id":"W2906201358","doi":"10.1111/1750-3841.14421","title":"Screening of Some Essential Oil Constituents as Potential Inhibitors of the ATP Synthase of <i>Escherichia coli</i>","year":2018,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"ATP Synthase and ATPases Research","field":"Biochemistry, Genetics and Molecular Biology","cited_by":10,"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":"Agence Universitaire de la Francophonie","keywords":"ATP synthase; Escherichia coli; Chemistry; Biochemistry; Enzyme; ATP hydrolysis; Eugenol; ATPase; Organic chemistry","score_opus":0.012451005517581312,"score_gpt":0.2864847410412574,"score_spread":0.27403373552367605,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2906201358","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9829937,0.009784956,0.0035659706,0.00012965013,0.000045601802,0.00014298788,0.0008308072,0.00008517426,0.002421108],"genre_scores_gemma":[0.98749197,0.0049374285,0.004680382,0.00009163332,0.000014764869,0.000041637228,0.0010723125,0.000016577917,0.0016533851],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999101,0.00001861415,0.000011330782,0.000013845651,0.000028731676,0.000017338023],"domain_scores_gemma":[0.9998878,0.00002227649,0.000023542983,0.0000058310216,0.000039167553,0.000021196416],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0001394357,0.00043811614,0.0003859924,0.0004605798,0.00011962492,0.00020343842,0.0002080693,0.00021147242,0.0009892187],"category_scores_gemma":[0.00020228849,0.00011245082,0.00035533326,0.00030813296,0.00010072552,0.00016524151,0.00018603393,0.00026078298,0.00021715234],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0002965139,0.00010283987,0.00042205057,0.00020066099,0.000021599333,0.00006986528,0.000012148224,0.00014540387,0.99361694,0.000029104578,0.00004816506,0.005034879],"study_design_scores_gemma":[0.00004341475,0.0021666014,0.0043101204,0.00004284096,0.00013551897,0.00021870079,0.00004406611,0.00056120165,0.9880971,0.000030606425,0.004341043,0.0000086668515],"about_ca_topic_score_codex":0.000720597,"about_ca_topic_score_gemma":0.0016506102,"teacher_disagreement_score":0.0009892187,"about_ca_system_score_codex":0.00011963976,"about_ca_system_score_gemma":0.00021687694,"threshold_uncertainty_score":0.0033093095},"labels":[],"label_agreement":null},{"id":"W2908956099","doi":"10.1111/1750-3841.14434","title":"Analysis of Triphenylmethane Dye Residues and their Leuco‐Forms in Frozen Fish by LC‐MS/MS, Fish Microbial Quality, and Effect of Immersion in Whole Milk on Dye Removal","year":2019,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Dye analysis and toxicity","field":"Chemistry","cited_by":10,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Université de Moncton","funders":"Jordan University of Science and Technology; Université de Moncton","keywords":"Malachite green; Food science; Tilapia; Pangasius; Chemistry; Total Viable Count; Fish products; Fish <Actinopterygii>; Biology; Fishery; Bacteria; Catfish","score_opus":0.013130831045249888,"score_gpt":0.27370033291866536,"score_spread":0.2605695018734155,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2908956099","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9956136,0.00043188143,0.0029677553,0.00001611287,0.000007358944,0.000026318856,0.0004203787,0.00003794125,0.00047869264],"genre_scores_gemma":[0.9875666,0.00052664906,0.008480201,0.000055471148,0.0000041165517,0.00009149589,0.00061074534,0.000021249496,0.0026435086],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998166,0.000018003157,0.000015320988,0.00005168975,0.00007723743,0.000021148688],"domain_scores_gemma":[0.99983287,0.000023207409,0.000056813198,0.000009322243,0.00006358639,0.000014133441],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0002630775,0.00042451135,0.00018671561,0.00049887574,0.00021577346,0.00026372995,0.00012901585,0.00025332466,0.00065972464],"category_scores_gemma":[0.0003136969,0.0001357862,0.00021215483,0.00028946262,0.00029233837,0.00015917336,0.00017076495,0.00019660435,0.00023852283],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00009982094,0.000012793357,0.003999042,0.000036838952,0.000012200489,0.00003398521,0.000032057982,0.000070036636,0.9937284,0.000015296597,0.000012311245,0.001947167],"study_design_scores_gemma":[0.000008089545,0.00056477846,0.04171627,0.000015509759,0.000036548237,0.00021294107,0.000109663066,0.0010686966,0.95549196,0.000025931564,0.0007374978,0.000012033368],"about_ca_topic_score_codex":0.0029326335,"about_ca_topic_score_gemma":0.004862055,"teacher_disagreement_score":0.0029326335,"about_ca_system_score_codex":0.00031006787,"about_ca_system_score_gemma":0.00032858082,"threshold_uncertainty_score":0.0058311224},"labels":[],"label_agreement":null},{"id":"W2911932446","doi":"10.1111/1750-3841.14455","title":"<i>In Vitro</i> Bioaccessibility of Tart Cherry Anthocyanins in a Health Supplement Mix Containing Mineral Clay","year":2019,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Phytochemicals and Antioxidant Activities","field":"Medicine","cited_by":14,"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 British Columbia","funders":"Mitacs","keywords":"Bioavailability; Chemistry; Anthocyanin; Food science; Digestion (alchemy); Antioxidant; Oxygen radical absorbance capacity; Mineral; Antioxidant capacity; Biochemistry; Chromatography; Organic chemistry; Biology","score_opus":0.024495482003624426,"score_gpt":0.3261719564085458,"score_spread":0.30167647440492135,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2911932446","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.998075,0.00052162266,0.00070314604,0.00003160128,0.000009743144,0.000023993163,0.00019404269,0.000013935158,0.0004268145],"genre_scores_gemma":[0.99586946,0.00034819785,0.0021041506,0.000029924693,0.0000049546243,0.000020739184,0.00027388352,0.000007632912,0.001341071],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99981505,0.000057133024,0.00001845963,0.00003753141,0.00004444825,0.000027324972],"domain_scores_gemma":[0.9998356,0.000057748937,0.000043686618,0.00001532771,0.000033566073,0.000013962428],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000277391,0.0002263191,0.00019831538,0.00013482425,0.00012666648,0.00018874525,0.00012214897,0.00022497124,0.0010321888],"category_scores_gemma":[0.00019603586,0.000090473615,0.00025347833,0.000115523086,0.00011639951,0.00018701958,0.00016595253,0.00027019795,0.00014002262],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00024704423,0.000050033614,0.00022295676,0.000074396536,0.000008767889,0.000024607794,0.000030321493,0.00008563683,0.9983177,0.000012790534,0.000017227932,0.00090848794],"study_design_scores_gemma":[0.00000784904,0.0015482808,0.002780579,0.000007215066,0.000023110086,0.0000441922,0.000034506313,0.0006203598,0.9943039,0.000010375645,0.0006146035,0.0000050437675],"about_ca_topic_score_codex":0.001990673,"about_ca_topic_score_gemma":0.0026257567,"teacher_disagreement_score":0.001990673,"about_ca_system_score_codex":0.00015063146,"about_ca_system_score_gemma":0.0001559156,"threshold_uncertainty_score":0.0039581656},"labels":[],"label_agreement":null},{"id":"W2915087982","doi":"10.1111/1750-3841.14485","title":"Effects of Soaking on the Functional Properties of Yellow‐Eyed Bean Flour and the Acceptability of Chocolate Brownies","year":2019,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Food composition and properties","field":"Nursing","cited_by":11,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":true,"ca_institutions":"Acadia University; St. Francis Xavier University","funders":"St. Francis Xavier University","keywords":"Food science; Chemistry","score_opus":0.021502929840616563,"score_gpt":0.2278161506982855,"score_spread":0.20631322085766896,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2915087982","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9993268,0.00025184455,0.0001177855,0.000018840288,0.000011944318,0.000013075874,0.00004102112,0.0000060583643,0.00021264487],"genre_scores_gemma":[0.9978963,0.0002478117,0.00073516235,0.000051379586,0.000008885986,0.000021668478,0.000097684766,0.000016849071,0.0009242299],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.999595,0.00008611336,0.00003680342,0.0000869917,0.000109316796,0.000085815685],"domain_scores_gemma":[0.99938536,0.00017182143,0.00014405372,0.00003890231,0.00013351307,0.0001262987],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00031036747,0.000555968,0.0004888526,0.00015438444,0.00025746456,0.00049934606,0.00017365455,0.00033971042,0.0016072509],"category_scores_gemma":[0.0007973934,0.00027487078,0.0005555631,0.00016558029,0.00027811155,0.00030764335,0.00035769216,0.00086437346,0.00019834602],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0016192157,0.00029651978,0.0012295503,0.000103862156,0.00003622548,0.000056380948,0.00013089749,0.000026530945,0.99501747,0.000012007827,0.00002422381,0.0014471598],"study_design_scores_gemma":[0.000054211192,0.0134804,0.11952345,0.000033965774,0.00025609668,0.00018809675,0.0007804532,0.0008121267,0.8635252,0.000044306184,0.0012448875,0.000056630866],"about_ca_topic_score_codex":0.0020203786,"about_ca_topic_score_gemma":0.0036198364,"teacher_disagreement_score":0.0020203786,"about_ca_system_score_codex":0.00019499769,"about_ca_system_score_gemma":0.00020859094,"threshold_uncertainty_score":0.005376756},"labels":[],"label_agreement":null},{"id":"W2945424333","doi":"10.1111/1750-3841.14603","title":"Synergistic Effects of Nanocomposite Films Containing Essential Oil Nanoemulsions in Combination with Ionizing Radiation for Control of Rice Weevil <i>Sitophilus oryzae</i> in Stored Grains","year":2019,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Insect Pest Control Strategies","field":"Agricultural and Biological Sciences","cited_by":48,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Institut National de la Recherche Scientifique","funders":"Natural Sciences and Engineering Research Council of Canada; Ministère de l'Économie, de la Science et de l'Innovation - Québec","keywords":"Sitophilus; Rice weevil; Essential oil; Eucalyptus oil; Food science; Horticulture; Chemistry; Thymol; Biology; Botany","score_opus":0.005765756972568292,"score_gpt":0.20711653646096506,"score_spread":0.20135077948839677,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2945424333","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9965228,0.0014253191,0.0011726295,0.000027397211,0.000022857304,0.000026687547,0.000084732084,0.000037965976,0.0006798024],"genre_scores_gemma":[0.9937452,0.0012162331,0.0035119778,0.000026643103,0.000007883358,0.00003213655,0.00012009062,0.0000145870945,0.0013250875],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999224,0.000009536079,0.000009581439,0.000021416723,0.0000228849,0.000014239781],"domain_scores_gemma":[0.9999497,0.000008262196,0.000016005644,0.0000027998285,0.00001289841,0.000010405562],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00009481141,0.00029644367,0.00029193953,0.00016784707,0.00008792229,0.00019584941,0.00017649033,0.00020323523,0.00034602312],"category_scores_gemma":[0.000084688276,0.00014254653,0.00026315276,0.0001067355,0.000107647356,0.00016311096,0.00015361307,0.00022923267,0.00008141359],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000051673294,0.000010640256,0.00003485669,0.00003484493,0.0000037478833,0.000009954861,0.0000053439585,0.000036716323,0.9991714,0.000006819056,0.000007002262,0.00062713906],"study_design_scores_gemma":[0.000006850678,0.0004174362,0.00078484864,0.000004832011,0.000022757959,0.000030927455,0.000011767678,0.00036837003,0.99783945,0.0000030846697,0.00050627074,0.000003332875],"about_ca_topic_score_codex":0.001018354,"about_ca_topic_score_gemma":0.0030035733,"teacher_disagreement_score":0.001018354,"about_ca_system_score_codex":0.00018210111,"about_ca_system_score_gemma":0.00014339502,"threshold_uncertainty_score":0.0020248294},"labels":[],"label_agreement":null},{"id":"W2946441113","doi":"10.1111/1750-3841.14642","title":"Impact of a Novel Cryoprotectant Blend on the Sensory Quality of Frozen Lobster ( <i>Homarus americanus</i> )","year":2019,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Meat and Animal Product Quality","field":"Agricultural and Biological Sciences","cited_by":9,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Acadia University; St. Francis Xavier University","funders":"","keywords":"Homarus; American lobster; Food science; Fishery; Flavor; Cryoprotectant; Sodium; Chemistry; Biology; Crustacean; Cryopreservation","score_opus":0.09667237323519277,"score_gpt":0.3133101373857772,"score_spread":0.2166377641505844,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2946441113","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9996495,0.000121112134,0.00006484026,0.000007222923,0.00000361978,0.000005408337,0.000022838303,0.0000029473683,0.00012254724],"genre_scores_gemma":[0.9986771,0.00018651121,0.0005655877,0.000037888152,0.0000034492864,0.000011969325,0.000090217254,0.0000058911514,0.0004213281],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998567,0.00002771858,0.000012725989,0.000036609294,0.000037692556,0.000028536102],"domain_scores_gemma":[0.99988675,0.000014952518,0.000040693718,0.0000060219436,0.000023246206,0.000028331116],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00020391653,0.0002647601,0.00023370447,0.0002143048,0.00018477999,0.00049613573,0.00014467051,0.00018590642,0.0014151124],"category_scores_gemma":[0.00023074837,0.00012475801,0.00024564404,0.00015984439,0.00023967109,0.0003293175,0.0003175421,0.00031331432,0.000112580536],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.002236116,0.0002282048,0.0032182203,0.00010343759,0.000048888374,0.00005578624,0.00007133978,0.000105573214,0.98973453,0.000016218904,0.00003197936,0.0041498034],"study_design_scores_gemma":[0.00009145136,0.02286475,0.172152,0.00007390787,0.00039729013,0.00042058039,0.00083580153,0.0011844605,0.79988354,0.000034756333,0.0020181853,0.00004332353],"about_ca_topic_score_codex":0.0016195547,"about_ca_topic_score_gemma":0.0026134579,"teacher_disagreement_score":0.0016195547,"about_ca_system_score_codex":0.00021327905,"about_ca_system_score_gemma":0.000114669434,"threshold_uncertainty_score":0.0047339797},"labels":[],"label_agreement":null},{"id":"W2952551342","doi":"10.1111/1750-3841.14687","title":"Effect of Pulsed Electric Field‐Assisted Process in Combination with Porcine Lipase on Defatting of Seabass Skin","year":2019,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Meat and Animal Product Quality","field":"Agricultural and Biological Sciences","cited_by":30,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Manitoba","funders":"Royal Golden Jubilee (RGJ) Ph.D. Programme; Thailand Research Fund","keywords":"Defatting; Chemistry; Hydrolysis; Dry matter; Odor; Lipase; Flavor; Food science; Chromatography; Biochemistry; Animal science; Biology; Organic chemistry; Enzyme","score_opus":0.017252320836471234,"score_gpt":0.2703931364190223,"score_spread":0.2531408155825511,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2952551342","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9980367,0.0006046292,0.0009208405,0.000024189596,0.000015131199,0.000014267222,0.000044788158,0.00001128135,0.00032828507],"genre_scores_gemma":[0.9946168,0.00074813043,0.0028757728,0.000058646237,0.0000069078337,0.00002151276,0.0001005465,0.000013280551,0.0015584603],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99989593,0.000014929088,0.000009136383,0.00002707669,0.000027834423,0.000024926618],"domain_scores_gemma":[0.9999002,0.00002599733,0.000027017892,0.0000068529084,0.000020074604,0.000019862213],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000166614,0.0004224056,0.0003391999,0.00015354395,0.00012308985,0.0002672934,0.0001245949,0.00027513638,0.00081055413],"category_scores_gemma":[0.00014972484,0.00017050334,0.00040212454,0.00016163578,0.00013458238,0.00023507797,0.00017095818,0.00041500293,0.0001468988],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0001209373,0.00002427393,0.00016922089,0.000050602506,0.0000048019206,0.000032963904,0.000014494128,0.000057648136,0.9983388,0.0000048474485,0.000007018072,0.0011743364],"study_design_scores_gemma":[0.0000060120165,0.00059257675,0.004112419,0.000005960357,0.000012041631,0.000059450555,0.000047714635,0.00034747962,0.9945022,0.000006556624,0.00030234992,0.000005117781],"about_ca_topic_score_codex":0.0006087387,"about_ca_topic_score_gemma":0.0012642943,"teacher_disagreement_score":0.00081055413,"about_ca_system_score_codex":0.00011556859,"about_ca_system_score_gemma":0.0001356903,"threshold_uncertainty_score":0.002711594},"labels":[],"label_agreement":null},{"id":"W2968777899","doi":"10.1111/1750-3841.14682","title":"Volatile Profiles from Traditional Chinese Oat Meal Varied Significantly from Oat Porridge and Differed with Cultivars and Locations","year":2019,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Meat and Animal Product Quality","field":"Agricultural and Biological Sciences","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":"Ministry of Agriculture","funders":"Shanxi Academy of Agricultural Sciences; ShanXi Science and Technology Department; China Agricultural Research System","keywords":"Cultivar; Aroma; Meal; Food science; Chemistry; Horticulture; Biology","score_opus":0.036368940717618994,"score_gpt":0.22621514640818563,"score_spread":0.18984620569056665,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2968777899","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9984738,0.00025083986,0.00044576873,0.0000120134055,0.000006884791,0.000008026217,0.0004036715,0.000010059722,0.0003889195],"genre_scores_gemma":[0.9969025,0.00019992416,0.0007135409,0.000044042663,0.0000053242175,0.00001784428,0.0010837984,0.00001870671,0.0010143303],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.9998684,0.0000066718835,0.000010155939,0.00005940418,0.000026831132,0.000028612792],"domain_scores_gemma":[0.99984527,0.000024636705,0.000036132682,0.000019327947,0.000047744335,0.000026808464],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00011903993,0.00045865797,0.00028438313,0.0005306405,0.00023412151,0.00037041007,0.000110754714,0.00018336097,0.00078093953],"category_scores_gemma":[0.00021379642,0.00017347548,0.00047842631,0.0006419035,0.00028583116,0.00027026393,0.0003401168,0.0002940948,0.00011525648],"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":[0.0002686432,0.000013795157,0.031602655,0.000079088444,0.000100664576,0.00014398812,0.00025789405,0.00007924812,0.9625602,0.00002575498,0.000041770585,0.004826456],"study_design_scores_gemma":[0.000009884467,0.00013384523,0.9265206,0.00000509962,0.0001001325,0.00022723999,0.00028000062,0.00040262335,0.07138605,0.000039264618,0.00087663945,0.000018592931],"about_ca_topic_score_codex":0.008067584,"about_ca_topic_score_gemma":0.01286976,"teacher_disagreement_score":0.008067584,"about_ca_system_score_codex":0.0002514235,"about_ca_system_score_gemma":0.00017986278,"threshold_uncertainty_score":0.01604122},"labels":[],"label_agreement":null},{"id":"W2969111365","doi":"10.1111/1750-3841.14730","title":"Technology for Triple Fortification of Salt with Folic Acid, Iron, and Iodine","year":2019,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Child Nutrition and Water Access","field":"Nursing","cited_by":33,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Toronto","funders":"Bill and Melinda Gates Foundation","keywords":"Iodine; Fortification; Folic acid; Chemistry; Salt (chemistry); Ferrous; Population; Micronutrient; Iodised salt; Food fortification; Food science; Iodine deficiency; Medicine; Organic chemistry; Internal medicine; Environmental health","score_opus":0.015557660387414607,"score_gpt":0.27437731564188794,"score_spread":0.2588196552544733,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2969111365","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.59827244,0.007843263,0.37093058,0.00114006,0.0008430272,0.001242611,0.001163797,0.0028073343,0.01575692],"genre_scores_gemma":[0.72849256,0.0058102612,0.23345669,0.00038541472,0.000059945298,0.0005731925,0.0010250425,0.00018415177,0.030012826],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9996414,0.000030194684,0.000031119343,0.00009623637,0.00016596106,0.000035015524],"domain_scores_gemma":[0.9998549,0.0000159754,0.00003401581,0.000024582681,0.000049758783,0.000020810192],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00041553634,0.00046221018,0.00042721667,0.0005848851,0.00034052282,0.0005377998,0.0006294838,0.0008631714,0.0019470017],"category_scores_gemma":[0.00035197826,0.0002712058,0.0006886277,0.0003951747,0.00034521453,0.00056110317,0.0005580968,0.00075929385,0.0016484932],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000038608578,0.000025060483,0.00026708652,0.000119167904,0.000009526347,0.00012988882,0.000058139532,0.00013774644,0.9871316,0.00038545026,0.00022961674,0.011468126],"study_design_scores_gemma":[0.000012338626,0.00037289783,0.0009820344,0.000021731323,0.000052015523,0.00055173313,0.000033800763,0.0010277259,0.982324,0.00011741817,0.014486176,0.00001822519],"about_ca_topic_score_codex":0.0013916675,"about_ca_topic_score_gemma":0.0013029217,"teacher_disagreement_score":0.0019470017,"about_ca_system_score_codex":0.00048157352,"about_ca_system_score_gemma":0.00045869118,"threshold_uncertainty_score":0.0065134168},"labels":[],"label_agreement":null},{"id":"W2969931950","doi":"10.1111/1750-3841.14753","title":"Using Canola Oil Organogels as Fat Replacement in Liver Pâté","year":2019,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Food Chemistry and Fat Analysis","field":"Agricultural and Biological Sciences","cited_by":61,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Hela Spice Canada (Canada); University of Guelph","funders":"Ontario Ministry of Agriculture, Food and Rural Affairs","keywords":"Canola; Spreadability; Food science; Fat substitute; Chemistry; Emulsion; Flavor; Animal fat; Organic chemistry","score_opus":0.029007040318540796,"score_gpt":0.24520196225651966,"score_spread":0.21619492193797887,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2969931950","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9961563,0.0010077393,0.0019341946,0.000024662517,0.000013980405,0.000021614054,0.00013858604,0.000048827547,0.00065410463],"genre_scores_gemma":[0.99311805,0.00091875327,0.0038512577,0.000029883826,0.000004376399,0.000021917649,0.00021374297,0.000026699698,0.001815286],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999182,0.000011551921,0.000005802132,0.000017608982,0.000027054011,0.000019660094],"domain_scores_gemma":[0.9999218,0.000015810227,0.00002486769,0.000007264258,0.000013737514,0.000016541631],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00012832937,0.00037833626,0.00021991564,0.00037961808,0.000096941825,0.00027494968,0.00013905874,0.00026772238,0.0006538078],"category_scores_gemma":[0.0001438829,0.00014171792,0.00045949532,0.00022454564,0.000159781,0.00033827082,0.00026189775,0.0003314135,0.00015736242],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00012802858,0.000020758696,0.00011157931,0.00007558508,0.000012774154,0.00006141121,0.00001837574,0.000106165346,0.9979773,0.000021793823,0.000010703611,0.0014556551],"study_design_scores_gemma":[0.000008837993,0.0004710646,0.0017658675,0.000009120898,0.00004324666,0.00012163309,0.000031857293,0.00034534777,0.9958906,0.000014843472,0.0012907172,0.000006819273],"about_ca_topic_score_codex":0.0004160752,"about_ca_topic_score_gemma":0.00081347936,"teacher_disagreement_score":0.0006538078,"about_ca_system_score_codex":0.00012577127,"about_ca_system_score_gemma":0.00007159549,"threshold_uncertainty_score":0.0021871924},"labels":[],"label_agreement":null},{"id":"W2972642774","doi":"10.1111/1750-3841.14780","title":"Consumer Sensory Comparisons Among Beef, Horse, Elk, and Bison Using Preferred Attributes Elicitation and Check‐All‐That‐Apply Methods","year":2019,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Meat and Animal Product Quality","field":"Agricultural and Biological Sciences","cited_by":29,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Alberta Ministry of Agriculture and Forestry; Agriculture Food and Rural Development; University of Alberta","funders":"Alberta Livestock and Meat Agency","keywords":"Aftertaste; Aroma; Flavor; Food science; Taste; Chemistry","score_opus":0.20535142906862994,"score_gpt":0.36376080851597037,"score_spread":0.15840937944734043,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2972642774","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9991942,0.000014693722,0.0002955194,0.0000068276586,0.0000022313995,0.000059919657,0.000090131245,0.0000032362555,0.00033310722],"genre_scores_gemma":[0.994087,0.000059929807,0.003785729,0.000056515528,0.0000058075743,0.0002751308,0.00055041414,0.0000068008626,0.0011725914],"study_design_codex":"observational","study_design_gemma":"observational","domain_scores_codex":[0.9992304,0.00023493233,0.00005334363,0.00015826417,0.00025207852,0.00007105979],"domain_scores_gemma":[0.9981055,0.0007368542,0.00027755654,0.00013617617,0.0005768429,0.00016702626],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0017328383,0.00034623232,0.00030575326,0.0005900726,0.0004785305,0.00055488147,0.0002002348,0.00037996782,0.002167762],"category_scores_gemma":[0.002074638,0.00020706057,0.0006459579,0.0004148955,0.00027410244,0.00030841332,0.0007805281,0.0004917256,0.0002180532],"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":[0.009205139,0.004071608,0.60785514,0.0007278365,0.0005022821,0.00034999897,0.011408603,0.00052880455,0.30059826,0.00023558816,0.0007902305,0.063726544],"study_design_scores_gemma":[0.000047611065,0.0032828054,0.9816434,0.000019641926,0.00007201971,0.00010997489,0.0023404404,0.00065015676,0.011121629,0.000073451876,0.0006037059,0.000035123816],"about_ca_topic_score_codex":0.0022185608,"about_ca_topic_score_gemma":0.008648392,"teacher_disagreement_score":0.0022185608,"about_ca_system_score_codex":0.00032804682,"about_ca_system_score_gemma":0.00019346295,"threshold_uncertainty_score":0.009164274},"labels":[],"label_agreement":null},{"id":"W2974780160","doi":"10.1111/1750-3841.14778","title":"Noninvasive, Nondestructive Measurement of Tomato Concentrate Spoilage in Large‐Volume Aseptic Packages","year":2019,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"NMR spectroscopy and applications","field":"Physics and Astronomy","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 New Brunswick","funders":"","keywords":"Food spoilage; Materials science; Magnet; Nuclear magnetic resonance; Detector; Optics; Physics","score_opus":0.01082809224250181,"score_gpt":0.2918534905173339,"score_spread":0.2810253982748321,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2974780160","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.874916,0.00073991,0.1219455,0.00008737385,0.00004217273,0.00014374388,0.00034068638,0.00064438616,0.0011402678],"genre_scores_gemma":[0.8662266,0.0008861695,0.12830973,0.00011600182,0.000030126585,0.0002129057,0.00036282893,0.0001221044,0.003733568],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9996226,0.00006456338,0.000013514388,0.00009616172,0.00018485628,0.00001837869],"domain_scores_gemma":[0.99944466,0.00020366588,0.00013743345,0.00004199021,0.00014755598,0.000024704672],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0005670954,0.00044322098,0.00024711055,0.00024501624,0.00014936809,0.0003114684,0.00046405822,0.00031812207,0.00077951496],"category_scores_gemma":[0.0009612138,0.00022225015,0.00013438144,0.00017375013,0.00023457868,0.00048262332,0.00028320373,0.00025438258,0.00035315703],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00005799966,0.000008999175,0.00042219542,0.000027275042,0.000003494986,0.000021272455,0.000027143768,0.00010221379,0.99655294,0.000014352131,0.00003894125,0.0027232652],"study_design_scores_gemma":[0.000007756744,0.0005096077,0.0053753126,0.000006408221,0.000015528858,0.00018097209,0.00005870711,0.002981629,0.9899541,0.000029576317,0.0008645082,0.000015809275],"about_ca_topic_score_codex":0.0003085545,"about_ca_topic_score_gemma":0.00073169824,"teacher_disagreement_score":0.00077951496,"about_ca_system_score_codex":0.00020872918,"about_ca_system_score_gemma":0.00018302334,"threshold_uncertainty_score":0.002999127},"labels":[],"label_agreement":null},{"id":"W2980096599","doi":"10.1111/1750-3841.14817","title":"Plant Extracts Inhibit the Formation of Hydroperoxides and Help Maintain Vitamin E Levels and Omega‐3 Fatty Acids During High Temperature Processing and Storage of Hempseed and Soybean Oils","year":2019,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Edible Oils Quality and Analysis","field":"Chemistry","cited_by":38,"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 British Columbia","funders":"Mitacs","keywords":"Chemistry; Soybean oil; Food science; Lipid oxidation; SAGE; Peroxide; Tocopherol; Polyunsaturated fatty acid; Vitamin E; Peroxide value; Fatty acid; Food storage; Antioxidant; Biochemistry; Organic chemistry","score_opus":0.014489133204256387,"score_gpt":0.2355945940653288,"score_spread":0.2211054608610724,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2980096599","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99663526,0.0015105932,0.0011931761,0.000032182434,0.000018602332,0.0000121371,0.00015719036,0.000024555406,0.0004162632],"genre_scores_gemma":[0.99502337,0.0007780884,0.0019721133,0.000033272638,0.00000665598,0.000020173637,0.00032145603,0.000013516326,0.0018314531],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999286,0.000011181437,0.0000080192285,0.000016599835,0.000018290912,0.0000173732],"domain_scores_gemma":[0.99990284,0.0000149389325,0.000031234566,0.000011257135,0.000021107171,0.00001862577],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00010437226,0.0003701457,0.00021876686,0.00017499928,0.00011175503,0.00017661964,0.0001377363,0.00017297699,0.00074200775],"category_scores_gemma":[0.00012892361,0.00008300297,0.00026172053,0.000120433775,0.00012079745,0.00020261879,0.00015612147,0.00031439718,0.00014332887],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00012133347,0.000012210394,0.000075103664,0.000027025562,0.000004316521,0.000013797529,0.000008412458,0.000013110877,0.99901056,0.000006736946,0.0000060743673,0.00070136855],"study_design_scores_gemma":[0.0000070587635,0.0003463906,0.003984622,0.0000055096993,0.000019761177,0.00005423615,0.000019411184,0.00017442314,0.9948442,0.000013685949,0.0005274502,0.0000031325105],"about_ca_topic_score_codex":0.0007314797,"about_ca_topic_score_gemma":0.0015040688,"teacher_disagreement_score":0.00074200775,"about_ca_system_score_codex":0.00012781097,"about_ca_system_score_gemma":0.00015529983,"threshold_uncertainty_score":0.002482295},"labels":[],"label_agreement":null},{"id":"W2981073083","doi":"10.1111/1750-3841.14839","title":"Production of Pork Sausages Using <i>Pleaurotus eryngii</i> with Different Treatments as Replacements for Pork Back Fat","year":2019,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Protein Hydrolysis and Bioactive Peptides","field":"Biochemistry, Genetics and Molecular Biology","cited_by":59,"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":"China Scholarship Council","keywords":"Food science; Fat substitute; Chemistry","score_opus":0.018077681014788072,"score_gpt":0.2742033804208312,"score_spread":0.25612569940604313,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2981073083","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99785334,0.00055629166,0.001004045,0.00002512008,0.000014943528,0.000042498516,0.00011433058,0.00002459494,0.00036473435],"genre_scores_gemma":[0.9910908,0.00070267287,0.005898824,0.000066735935,0.000009139445,0.00005610786,0.00063442864,0.00002577964,0.0015155574],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99978715,0.000028055298,0.000028361896,0.00007082009,0.00004789369,0.00003772708],"domain_scores_gemma":[0.9998368,0.000018343382,0.00006976338,0.000017642746,0.000023819626,0.00003364348],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00026799258,0.001075283,0.0006058025,0.00031393714,0.00018287402,0.00038765144,0.00033328225,0.00036907344,0.0007859464],"category_scores_gemma":[0.0001767433,0.00023403269,0.0006764634,0.00035089976,0.00036608873,0.00045925708,0.00056044094,0.00054686464,0.00023169261],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0002634767,0.00006743024,0.00027202006,0.00009297514,0.000020682364,0.00004123387,0.000017205875,0.000056110483,0.9978309,0.0000087857725,0.000006569856,0.0013225282],"study_design_scores_gemma":[0.00003234736,0.003047261,0.018938126,0.000022317474,0.00016099412,0.0001478377,0.00009606983,0.00028230625,0.9761587,0.000013111811,0.0010878193,0.0000131290535],"about_ca_topic_score_codex":0.0008889807,"about_ca_topic_score_gemma":0.0011587467,"teacher_disagreement_score":0.001075283,"about_ca_system_score_codex":0.00027232256,"about_ca_system_score_gemma":0.00018185089,"threshold_uncertainty_score":0.00262928},"labels":[],"label_agreement":null},{"id":"W2982350162","doi":"10.1111/1750-3841.14799","title":"Antioxidative Polyphenols of Canola Meal Extracted by High Pressure: Impact of Temperature and Solvents","year":2019,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Protein Hydrolysis and Bioactive Peptides","field":"Biochemistry, Genetics and Molecular Biology","cited_by":56,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Manitoba; Orthopaedic Innovation Centre; Cargill (Canada)","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Chemistry; Canola; Antioxidant; Polyphenol; Extraction (chemistry); Food science; Solvent; Methanol; Meal; Ethanol; Chromatography; Organic chemistry","score_opus":0.005320854928962732,"score_gpt":0.2524067308238526,"score_spread":0.2470858758948899,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2982350162","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9967873,0.001499991,0.00089127297,0.00004463097,0.000015084596,0.000018726558,0.00013047879,0.00001865321,0.00059374835],"genre_scores_gemma":[0.9934509,0.0019039641,0.0024020777,0.00008669412,0.000013200295,0.000041025905,0.0003817416,0.000032380216,0.0016881134],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998765,0.000017524819,0.000008999349,0.000021812777,0.000042957745,0.000032124804],"domain_scores_gemma":[0.9999012,0.000026565735,0.000023136598,0.0000068627905,0.000025776571,0.000016571385],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00016487025,0.00053555355,0.000304794,0.00035673592,0.00020822092,0.00035510096,0.00014856327,0.00022042343,0.00072371244],"category_scores_gemma":[0.00023684742,0.00019771594,0.00031839602,0.00036746447,0.00018038781,0.00042671297,0.00025651293,0.0005268739,0.00022212579],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00024460713,0.00003446184,0.0002749303,0.000081219114,0.000016242211,0.00004701005,0.00002996336,0.00005728714,0.99730265,0.00001396909,0.00001505354,0.0018825695],"study_design_scores_gemma":[0.000008421802,0.0002280942,0.0046527334,0.000010153866,0.000037175214,0.00005887268,0.000044757402,0.00038753665,0.99391127,0.00001951757,0.00063153636,0.000009945857],"about_ca_topic_score_codex":0.0011192216,"about_ca_topic_score_gemma":0.0024878192,"teacher_disagreement_score":0.0011192216,"about_ca_system_score_codex":0.00013976583,"about_ca_system_score_gemma":0.0002409,"threshold_uncertainty_score":0.002421081},"labels":[],"label_agreement":null},{"id":"W2990540629","doi":"10.1111/1750-3841.14908","title":"Sensory and Physical Characteristics of Pan Bread Fortified with Thermally Treated Split Yellow Pea ( <i>Pisum sativum</i> L.) Flour","year":2019,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Food composition and properties","field":"Nursing","cited_by":26,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Canadian Science Centre for Human and Animal Health; St. Boniface Hospital; Canadian International Grains Institute; University of Manitoba","funders":"Saskatchewan Pulse Growers","keywords":"Flavor; Food science; Aroma; Sativum; Chemistry; Fortification; Sensory analysis; Biology; Horticulture","score_opus":0.01768780537395038,"score_gpt":0.24013079865338263,"score_spread":0.22244299327943226,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2990540629","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9992592,0.00016025917,0.00015675458,0.0000104387955,0.000007667413,0.000009643339,0.00014035185,0.000004282725,0.00025140494],"genre_scores_gemma":[0.99789965,0.00016973546,0.0004962822,0.000048470654,0.0000035409255,0.000014224534,0.000372209,0.000008403825,0.0009873046],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.999795,0.00003503153,0.000018302479,0.00004722705,0.00007294849,0.000031491727],"domain_scores_gemma":[0.9998067,0.00003287743,0.000048509686,0.000010999324,0.00006297347,0.000037960028],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00026040658,0.00036661036,0.00033579898,0.0002009716,0.00021207111,0.0003219447,0.00012056741,0.0002755958,0.001474737],"category_scores_gemma":[0.00023489943,0.00016864858,0.00045523388,0.00029754202,0.00023518603,0.00023371004,0.00024958278,0.0005676067,0.00015475703],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0022287134,0.00026644432,0.0036450552,0.000116484305,0.000048795606,0.00008510502,0.00013394469,0.00010424511,0.9906839,0.000015860664,0.00006533118,0.002606056],"study_design_scores_gemma":[0.00010217253,0.01667586,0.4770011,0.000049754042,0.0003465246,0.00043982707,0.00089057634,0.0015198363,0.50090224,0.000038804665,0.001968493,0.000064776315],"about_ca_topic_score_codex":0.0021186532,"about_ca_topic_score_gemma":0.0026998178,"teacher_disagreement_score":0.0021186532,"about_ca_system_score_codex":0.00014477664,"about_ca_system_score_gemma":0.0000962352,"threshold_uncertainty_score":0.0049334764},"labels":[],"label_agreement":null},{"id":"W3001125981","doi":"10.1111/1750-3841.15020","title":"An inkjet‐printed sulfonephthalein dye indicator array for volatile amine detection","year":2020,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Advanced Chemical Sensor Technologies","field":"Engineering","cited_by":28,"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 Agri-Food Innovation Alliance","keywords":"Trimethylamine; Bromophenol blue; Bromothymol blue; Food spoilage; Dimethylamine; Materials science; Inkjet printing; pH indicator; Food packaging; Triethylamine; Colorimetry; Chemistry; Chemical engineering; Nanotechnology; Chromatography; Inkwell; Organic chemistry; Composite material","score_opus":0.018449509515408923,"score_gpt":0.24885180701331483,"score_spread":0.23040229749790592,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3001125981","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.7764064,0.0022868311,0.21399952,0.00028410435,0.00033633015,0.00013797579,0.00028965832,0.0012058157,0.0050533335],"genre_scores_gemma":[0.7901885,0.0016167961,0.20076384,0.00018980124,0.000068751484,0.00014884393,0.0002819612,0.00007320289,0.0066683027],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99965703,0.000036185324,0.000022256996,0.00007822234,0.0001756778,0.000030635405],"domain_scores_gemma":[0.9997687,0.00008177572,0.000055844856,0.0000214643,0.000052081286,0.000020146044],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00024405544,0.00036897673,0.0003192791,0.0003374141,0.00012784546,0.0003082743,0.00047789642,0.0005257048,0.0006355261],"category_scores_gemma":[0.00042962068,0.00025454027,0.00025182657,0.00027617475,0.00021253769,0.00043252984,0.0003577762,0.0005143363,0.00035820488],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000011677876,0.0000068100726,0.00011212198,0.00003590948,0.0000034937402,0.000040162096,0.000011274221,0.00009778605,0.9953459,0.000054957203,0.000034168053,0.004245881],"study_design_scores_gemma":[0.000002493611,0.000065646076,0.00047817486,0.0000017696453,0.000010111171,0.00012613986,0.0000059423955,0.0021205074,0.9961067,0.000016848424,0.0010595797,0.00000615324],"about_ca_topic_score_codex":0.00015026692,"about_ca_topic_score_gemma":0.00036061014,"teacher_disagreement_score":0.0006355261,"about_ca_system_score_codex":0.00017750853,"about_ca_system_score_gemma":0.00019939385,"threshold_uncertainty_score":0.0021260977},"labels":[],"label_agreement":null},{"id":"W3004788181","doi":"10.1111/1750-3841.15039","title":"Determination of norfloxacin residues in foods by exploiting the coffee‐ring effect and paper‐based microfluidics device coupling with smartphone‐based detection","year":2020,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Biosensors and Analytical Detection","field":"Engineering","cited_by":48,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Kwantlen Polytechnic University; University of British Columbia","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Norfloxacin; Wax; Hydroxide; Microfluidics; Chemistry; Materials science; Nanotechnology; Organic chemistry; Ciprofloxacin; Antibiotics","score_opus":0.01233196802190382,"score_gpt":0.21892972122651158,"score_spread":0.20659775320460777,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3004788181","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.8959505,0.00903546,0.08864777,0.0006212444,0.0005964868,0.00029114794,0.0004944339,0.0009165751,0.0034464537],"genre_scores_gemma":[0.8867964,0.004002223,0.104548246,0.00031099582,0.00012593006,0.00021536298,0.0002902628,0.000035854486,0.0036747328],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.999491,0.000067762885,0.0000455771,0.0001625527,0.00015960335,0.00007337782],"domain_scores_gemma":[0.99958104,0.000110014524,0.00012003266,0.000032504355,0.0001233762,0.00003314279],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00055295805,0.0008964788,0.00042496074,0.00051912473,0.00022860452,0.00054017117,0.00057174877,0.00060712965,0.00095080875],"category_scores_gemma":[0.00077149644,0.00035743017,0.0005000829,0.00028118296,0.0003553793,0.00052549015,0.00055803935,0.00035311902,0.00034375556],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000041680767,0.000013381347,0.00032646183,0.000118391,0.000009294942,0.000054955315,0.000027202415,0.00007827324,0.9928791,0.00011495189,0.000059361166,0.0062769298],"study_design_scores_gemma":[0.000008246743,0.00024987376,0.0021259708,0.000010627785,0.000027262608,0.00022478102,0.000030230272,0.0020005857,0.9923534,0.00004229169,0.0029012207,0.000025556952],"about_ca_topic_score_codex":0.0006423416,"about_ca_topic_score_gemma":0.0013032033,"teacher_disagreement_score":0.00095080875,"about_ca_system_score_codex":0.00040732397,"about_ca_system_score_gemma":0.0004423709,"threshold_uncertainty_score":0.0031808019},"labels":[],"label_agreement":null},{"id":"W3005177867","doi":"10.1111/1750-3841.15043","title":"Consumer attitudes toward entomophagy before and after evaluating cricket ( <i>Acheta domesticus</i> )‐based protein powders","year":2020,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Insect Utilization and Effects","field":"Agricultural and Biological Sciences","cited_by":120,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":true,"ca_institutions":"Acadia University","funders":"","keywords":"Cricket; Neophobia; Acheta; Consumption (sociology); Perception; Marketing; Business; Food science; Psychology; Biology; Ecology; Social science","score_opus":0.04727587639176067,"score_gpt":0.2883743842331931,"score_spread":0.24109850784143244,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3005177867","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99894506,0.000042515643,0.00001943544,0.000063859705,0.000003867571,0.000013909036,0.000033581076,0.0000015776078,0.0008762784],"genre_scores_gemma":[0.9976216,0.00015680604,0.00019233323,0.00015116723,0.000006154868,0.000014657576,0.00007147194,0.0000015552449,0.0017843008],"study_design_codex":"observational","study_design_gemma":"observational","domain_scores_codex":[0.9992957,0.000098819415,0.000033195574,0.000071192975,0.00037976305,0.00012123899],"domain_scores_gemma":[0.9979442,0.00036424093,0.00052003615,0.00006882062,0.00064574915,0.0004569707],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0015307947,0.00021652508,0.00029383498,0.000279746,0.0012617789,0.0012020132,0.0001876859,0.00044524073,0.002675953],"category_scores_gemma":[0.0028267335,0.00021056541,0.0006495475,0.000359023,0.000696021,0.00044466302,0.00040592632,0.0010138439,0.00024099348],"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":[0.00181605,0.0019898422,0.9109507,0.00024152144,0.00015769593,0.00053370185,0.048215393,0.0001224298,0.011378876,0.00021676431,0.0013440718,0.023032932],"study_design_scores_gemma":[0.000024138877,0.0010693833,0.9750568,0.00004152484,0.000053034855,0.000100168494,0.021080855,0.00017068085,0.00081755494,0.0000340014,0.001518673,0.00003316881],"about_ca_topic_score_codex":0.21345867,"about_ca_topic_score_gemma":0.3107098,"teacher_disagreement_score":0.21345867,"about_ca_system_score_codex":0.0022924128,"about_ca_system_score_gemma":0.001306651,"threshold_uncertainty_score":0.4244324},"labels":[],"label_agreement":null},{"id":"W3010253668","doi":"10.1111/1750-3841.15072","title":"Effect of in‐package atmospheric cold plasma discharge on microbial safety and quality of ready‐to‐eat ham in modified atmospheric packaging during storage","year":2020,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Microbial Inactivation Methods","field":"Biochemistry, Genetics and Molecular Biology","cited_by":58,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Dalhousie University; University of Alberta","funders":"Natural Sciences and Engineering Research Council of Canada; Alberta Livestock and Meat Agency; Alberta Innovates; Alberta Agriculture and Forestry","keywords":"Listeria monocytogenes; Modified atmosphere; Food science; Preservative; Sodium lactate; Chemistry; Population; Cold storage; Shelf life; Microbiology; Sodium; Biology; Bacteria; Horticulture; Medicine","score_opus":0.021334144706243403,"score_gpt":0.3041368283126538,"score_spread":0.2828026836064104,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3010253668","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9990989,0.00030051888,0.00035861635,0.000010434195,0.000011832742,0.000005685046,0.00006080657,0.000013572543,0.00013953944],"genre_scores_gemma":[0.99854267,0.00017419043,0.00054599217,0.000023908451,0.0000068511663,0.000007666944,0.00011716684,0.0000122516485,0.000569221],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9997948,0.00005287075,0.000014236769,0.000045319328,0.000051948657,0.000040865125],"domain_scores_gemma":[0.99964607,0.000082008955,0.00009995229,0.00003182719,0.00010723183,0.000032860866],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00025657797,0.00031284062,0.00028200663,0.00010530087,0.00015736827,0.0004126846,0.00019484137,0.00028470028,0.0011057161],"category_scores_gemma":[0.0004431361,0.00014196975,0.00030858684,0.00013259752,0.00017749058,0.0001967585,0.00019774081,0.00029495574,0.00018874687],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0010342725,0.000049789098,0.0015514805,0.00008206877,0.000023831932,0.00009531954,0.000079425234,0.00016280999,0.994619,0.000007726729,0.000045581808,0.0022486814],"study_design_scores_gemma":[0.0000072082244,0.0015906845,0.015813982,0.0000075160833,0.00004958496,0.00009848881,0.00010885917,0.00069851056,0.98117685,0.00000628872,0.00043235,0.000009585075],"about_ca_topic_score_codex":0.00076002866,"about_ca_topic_score_gemma":0.00073159573,"teacher_disagreement_score":0.0011057161,"about_ca_system_score_codex":0.00017938373,"about_ca_system_score_gemma":0.00009528952,"threshold_uncertainty_score":0.0036990047},"labels":[],"label_agreement":null},{"id":"W3012259319","doi":"10.1111/1750-3841.14979","title":"LC‐MS/MS for simultaneous detection and quantification of Amadori compounds in tomato products and dry foods and factors affecting the formation and antioxidant activities","year":2020,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Phytochemicals and Antioxidant Activities","field":"Medicine","cited_by":23,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Agriculture and Agri-Food Canada","funders":"","keywords":"Chemistry; Maillard reaction; Amadori rearrangement; Antioxidant; Food science; Water activity; Food industry; High-performance liquid chromatography; Chromatography; Water content; Organic chemistry; Biochemistry","score_opus":0.032361307299882666,"score_gpt":0.2762515382535045,"score_spread":0.24389023095362183,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3012259319","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.8109256,0.0263386,0.14428452,0.00055551494,0.0005059838,0.0008977775,0.0059076087,0.0020621892,0.008522234],"genre_scores_gemma":[0.76202494,0.010691012,0.21123812,0.0011341518,0.0001785289,0.001711229,0.0036610328,0.00014052466,0.009220474],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.999246,0.000090245754,0.000060031845,0.00024404214,0.00031687837,0.00004280474],"domain_scores_gemma":[0.99969125,0.00006912504,0.000084933024,0.00001595044,0.00011174557,0.000026991129],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0009595882,0.001034759,0.0006734841,0.001593083,0.0004978758,0.00036976056,0.0004118143,0.00087052706,0.0017330891],"category_scores_gemma":[0.0007108834,0.00035762976,0.00051948504,0.0008857121,0.00031842428,0.0004558127,0.00040146455,0.00064966816,0.0006247153],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00009666614,0.00004666229,0.00096025126,0.00025000345,0.00004721526,0.00013551008,0.00003458733,0.00009503252,0.99147934,0.00008408895,0.00014190882,0.006628824],"study_design_scores_gemma":[0.000057718105,0.0011761581,0.019892076,0.00008247215,0.00020559436,0.0015018957,0.00010449086,0.0056204447,0.9619929,0.00030087814,0.008978811,0.00008654669],"about_ca_topic_score_codex":0.00092635566,"about_ca_topic_score_gemma":0.0022025064,"teacher_disagreement_score":0.0017330891,"about_ca_system_score_codex":0.0003691493,"about_ca_system_score_gemma":0.0005187592,"threshold_uncertainty_score":0.0057978034},"labels":[],"label_agreement":null},{"id":"W3014140423","doi":"10.1111/1750-3841.15118","title":"The influence of companion foods on sensory attribute perception and liking of regular and sodium‐reduced foods","year":2020,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Sodium Intake and Health","field":"Nursing","cited_by":12,"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 Livestock and Meat Agency","keywords":"Food science; Perception; Sensory system; Psychology; Chemistry; Cognitive psychology","score_opus":0.051433745931897,"score_gpt":0.3128963378284073,"score_spread":0.26146259189651033,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3014140423","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9996731,0.000013252403,0.00005575491,0.0000037524414,0.0000010428922,0.000003856912,0.000014466282,0.0000016193195,0.0002330793],"genre_scores_gemma":[0.99944776,0.000020641472,0.000246304,0.00001169482,0.0000013510163,0.000005592751,0.0000520258,0.0000029142486,0.00021174918],"study_design_codex":"observational","study_design_gemma":"observational","domain_scores_codex":[0.9997017,0.00009838797,0.000016729822,0.000055527475,0.00009342747,0.000034214576],"domain_scores_gemma":[0.99914,0.00037330927,0.00016967955,0.00006638577,0.00012994754,0.00012062966],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00052036345,0.00018454457,0.0002298102,0.00019590057,0.00016588024,0.00042459104,0.00011146469,0.00019247126,0.0017345854],"category_scores_gemma":[0.0017745324,0.00016690945,0.0003356436,0.00010554284,0.00021162895,0.00026653378,0.00029173362,0.00029572638,0.00012183175],"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":[0.0146172345,0.0016047141,0.5038973,0.00025101614,0.00045523146,0.00074999774,0.0030132309,0.00024457942,0.4436286,0.00011244781,0.00028090953,0.031144751],"study_design_scores_gemma":[0.00001768639,0.0014420381,0.9922272,0.0000050287617,0.000041267533,0.00019890857,0.0004960248,0.00030468017,0.0050641475,0.00002185003,0.00017248791,0.000008763218],"about_ca_topic_score_codex":0.0019386553,"about_ca_topic_score_gemma":0.0026282931,"teacher_disagreement_score":0.0019386553,"about_ca_system_score_codex":0.00010789687,"about_ca_system_score_gemma":0.00009278628,"threshold_uncertainty_score":0.0058027506},"labels":[],"label_agreement":null},{"id":"W3014636170","doi":"10.1111/1750-3841.15062","title":"Plant extracts effectiveness to extend bison meat shelf life","year":2020,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Meat and Animal Product Quality","field":"Agricultural and Biological Sciences","cited_by":15,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Manitoba","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Palatability; Metmyoglobin; Food science; Shelf life; Loin; Browning; Lipid oxidation; Business; Chemistry; Biology; Antioxidant","score_opus":0.08671444590724459,"score_gpt":0.28428085669141323,"score_spread":0.19756641078416864,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3014636170","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9943658,0.0038178158,0.0003972178,0.00005456651,0.00003094077,0.000022068067,0.00015530667,0.000020455202,0.0011358692],"genre_scores_gemma":[0.99327797,0.0023771957,0.0013106073,0.000120730445,0.00001617296,0.000023667344,0.00028874553,0.000013079875,0.00257177],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999112,0.00001937307,0.0000080945265,0.000020444953,0.000022773456,0.00001805927],"domain_scores_gemma":[0.99986184,0.00003239093,0.000033964054,0.000008832953,0.000033611475,0.00002928845],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0001330413,0.00036779372,0.00030072185,0.00036386767,0.00014868443,0.00031472679,0.00013282643,0.0003008176,0.0016971051],"category_scores_gemma":[0.0001924195,0.0001181006,0.00028762937,0.00020444258,0.00012542275,0.00032085695,0.00024093168,0.0005437497,0.00016930143],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0011182529,0.00022834068,0.00044276455,0.00023639717,0.00003123993,0.000062987536,0.000049475748,0.00010545581,0.99077916,0.000042593572,0.000044039745,0.0068592974],"study_design_scores_gemma":[0.00007643568,0.009653737,0.021508496,0.00010136788,0.0002557445,0.00022810296,0.00013764866,0.0006617156,0.9606312,0.00008941795,0.00663248,0.000023743112],"about_ca_topic_score_codex":0.0006144579,"about_ca_topic_score_gemma":0.0018444371,"teacher_disagreement_score":0.0016971051,"about_ca_system_score_codex":0.00013492766,"about_ca_system_score_gemma":0.00013123211,"threshold_uncertainty_score":0.0056773424},"labels":[],"label_agreement":null},{"id":"W3017935162","doi":"10.1111/1750-3841.15054","title":"Mannoproteins from inactivated whole cells of baker's and brewer's yeasts as functional food ingredients: Isolation and optimization","year":2020,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Polysaccharides and Plant Cell Walls","field":"Agricultural and Biological Sciences","cited_by":21,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"McGill University","funders":"Canada Foundation for Innovation","keywords":"Mannan; Yeast; Biochemistry; Saccharomyces cerevisiae; Enzyme; Yield (engineering); Biology; Chemistry; Polysaccharide","score_opus":0.018939684397884682,"score_gpt":0.18699434847208232,"score_spread":0.16805466407419764,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3017935162","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9830205,0.0016437062,0.01415523,0.00004906669,0.00001046463,0.00006567646,0.00045265138,0.0000983219,0.00050443824],"genre_scores_gemma":[0.97862226,0.0020192603,0.016546171,0.000019560182,0.0000039908073,0.000091455746,0.0016042622,0.00006855732,0.0010245132],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9997285,0.000057939345,0.000027121798,0.00004700348,0.00011801334,0.000021337575],"domain_scores_gemma":[0.99988747,0.000033073844,0.00003064574,0.000011008263,0.000026697386,0.0000111478],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0005395933,0.00088532694,0.0006411976,0.0002927771,0.00016107867,0.0005129458,0.00035273793,0.00028134737,0.00024484974],"category_scores_gemma":[0.00046205492,0.00020982648,0.00043619573,0.0005631399,0.00024465512,0.00020513067,0.00028236795,0.0004890735,0.00019375132],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00009275821,0.00007281593,0.00039234557,0.00010690241,0.000020763859,0.000030216452,0.000020607304,0.0050933333,0.99122167,0.00006039646,0.000023583912,0.002864634],"study_design_scores_gemma":[0.000010951517,0.00022633727,0.0019612878,0.000010737915,0.000031596257,0.00003203231,0.000025585017,0.01312059,0.98377836,0.000036526195,0.0007565954,0.000009561426],"about_ca_topic_score_codex":0.0017915155,"about_ca_topic_score_gemma":0.0019967337,"teacher_disagreement_score":0.0017915155,"about_ca_system_score_codex":0.00043876295,"about_ca_system_score_gemma":0.0002853756,"threshold_uncertainty_score":0.003562212},"labels":[],"label_agreement":null},{"id":"W3029656741","doi":"10.1111/1750-3841.15153","title":"Synergistic antioxidant effects of petunidin and lycopene in H9c2 cells submitted to hydrogen peroxide: Role of Akt/Nrf2 pathway","year":2020,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Genomics, phytochemicals, and oxidative stress","field":"Biochemistry, Genetics and Molecular Biology","cited_by":32,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Agriculture and Agri-Food Canada","funders":"National Natural Science Foundation of China","keywords":"Hydrogen peroxide; Lycopene; Chemistry; Antioxidant; Protein kinase B; Biochemistry; Signal transduction","score_opus":0.006653459578941875,"score_gpt":0.21429433497643216,"score_spread":0.2076408753974903,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3029656741","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9964993,0.0016504448,0.000988757,0.00006425922,0.000031445205,0.000017760645,0.00016382273,0.00002650142,0.0005575939],"genre_scores_gemma":[0.996951,0.00052658987,0.00076909515,0.000051979394,0.000006202094,0.000027085813,0.0002238391,0.00000521735,0.0014389331],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998896,0.000021510423,0.0000136995095,0.00003403516,0.00002274746,0.000018368475],"domain_scores_gemma":[0.99993885,0.000009388141,0.0000150469095,0.000009694857,0.000010389613,0.00001670842],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00017300058,0.00033137813,0.00040310153,0.00016510763,0.00014552388,0.00022167875,0.00013234463,0.00029008533,0.0009719914],"category_scores_gemma":[0.000076185475,0.00010931317,0.00025732812,0.0001558016,0.00015335929,0.00022136804,0.0001694332,0.0003707982,0.00014057524],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00029834406,0.000030860596,0.00015650138,0.00005526547,0.000008002914,0.00005731173,0.000014826616,0.000026024103,0.998877,0.00001781566,0.00001807283,0.00043990396],"study_design_scores_gemma":[0.00005053826,0.0009077982,0.009233202,0.000010349855,0.00004674908,0.00020771909,0.000093460396,0.00087872345,0.9867698,0.000037722326,0.0017567549,0.000007183363],"about_ca_topic_score_codex":0.0004546586,"about_ca_topic_score_gemma":0.0006997158,"teacher_disagreement_score":0.0009719914,"about_ca_system_score_codex":0.00012862572,"about_ca_system_score_gemma":0.00012115944,"threshold_uncertainty_score":0.0032516718},"labels":[],"label_agreement":null},{"id":"W3031237599","doi":"10.1111/1750-3841.15146","title":"Determination of biogenic amines in Chub Mackerel from different storage methods","year":2020,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Polyamine Metabolism and Applications","field":"Biochemistry, Genetics and Molecular Biology","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":"Ministry of Agriculture","funders":"","keywords":"Cadaverine; Putrescine; Mackerel; Tryptamine; Tyramine; Chemistry; Spermidine; Fish <Actinopterygii>; Food science; Chromatography; Fishery; Biology; Biochemistry","score_opus":0.02683523060052014,"score_gpt":0.3259522996405535,"score_spread":0.2991170690400334,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3031237599","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99772257,0.000948713,0.0005879322,0.000026765127,0.000015419511,0.000015310567,0.00031408877,0.000016847036,0.00035233703],"genre_scores_gemma":[0.9927464,0.0009953846,0.0028149008,0.000100384896,0.00002069788,0.000061764236,0.0009470362,0.000017877383,0.0022954806],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998853,0.000009310524,0.000012506558,0.000043693453,0.000032507738,0.000016640231],"domain_scores_gemma":[0.99988246,0.000007757409,0.000039562387,0.0000068454706,0.000045038407,0.00001833705],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00014449446,0.00045103257,0.00023585185,0.00041084623,0.0003756917,0.00036063368,0.00012765068,0.00030336677,0.0005026993],"category_scores_gemma":[0.00022038457,0.00016220952,0.00023537538,0.00024172619,0.00026164966,0.00031963695,0.00016754311,0.00030584977,0.0001403829],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0004974289,0.000019432233,0.016852252,0.000115350056,0.000038308135,0.00014773094,0.00018187238,0.00006452041,0.9772825,0.000019346324,0.00005142476,0.0047297627],"study_design_scores_gemma":[0.000027904309,0.0021511337,0.50740945,0.000057954876,0.0002600133,0.0008521297,0.0005193942,0.0006716273,0.48418683,0.00005733034,0.00373659,0.000069626745],"about_ca_topic_score_codex":0.0046334947,"about_ca_topic_score_gemma":0.0101734605,"teacher_disagreement_score":0.0046334947,"about_ca_system_score_codex":0.00034846322,"about_ca_system_score_gemma":0.00031222147,"threshold_uncertainty_score":0.00921303},"labels":[],"label_agreement":null},{"id":"W3037527329","doi":"10.1111/1750-3841.15303","title":"Effect of the wheat starch/wheat protein ratio in a batter on fat absorption and quality attributes of fried battered and breaded fish nuggets","year":2020,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Potato Plant Research","field":"Agricultural and Biological Sciences","cited_by":21,"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":"Earmarked Fund for China Agriculture Research System; National Natural Science Foundation of China","keywords":"Food science; Chemistry; Starch; Acrylamide; Water content; Absorption of water; Fish <Actinopterygii>; Botany; Biology; Polymer","score_opus":0.05538599147455037,"score_gpt":0.2862895988578001,"score_spread":0.23090360738324972,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3037527329","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9993389,0.0002574792,0.00023324304,0.000008510864,0.0000052578325,0.000006979074,0.000031801937,0.0000072931107,0.00011045806],"genre_scores_gemma":[0.99780136,0.000249833,0.0010992767,0.000031526706,0.000002122581,0.0000135243135,0.000092173075,0.000012338008,0.0006977663],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998474,0.000026479167,0.00001693169,0.000051240673,0.000034111683,0.00002388774],"domain_scores_gemma":[0.99981374,0.000027518667,0.000060656213,0.000010152063,0.000029978364,0.00005788602],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00026383507,0.0004529436,0.00030494484,0.00028346037,0.00016008249,0.00034973506,0.00011911589,0.00022473927,0.0007948887],"category_scores_gemma":[0.00030597107,0.00020660067,0.00029856243,0.0002169309,0.00028830775,0.00026232886,0.00023766904,0.00045045125,0.000098014876],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00081227627,0.000051987412,0.0012329812,0.00006202651,0.000032675518,0.000040423212,0.00004278705,0.00005825791,0.99658763,0.000017838815,0.000010273584,0.0010508724],"study_design_scores_gemma":[0.000043317235,0.0023044269,0.053887405,0.00002534334,0.00017646272,0.00016071605,0.00022647073,0.00080547686,0.94139594,0.000024320812,0.00092751207,0.000022666529],"about_ca_topic_score_codex":0.0011630667,"about_ca_topic_score_gemma":0.00231975,"teacher_disagreement_score":0.0011630667,"about_ca_system_score_codex":0.00018441617,"about_ca_system_score_gemma":0.00011581571,"threshold_uncertainty_score":0.002659142},"labels":[],"label_agreement":null},{"id":"W3043912535","doi":"10.1111/1750-3841.15352","title":"Comparison of enzymatic and microwave‐assisted alkaline extraction approaches for the generation of oligosaccharides from American Cranberry ( <i>Vaccinium macrocarpon</i> ) Pomace","year":2020,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Polysaccharides and Plant Cell Walls","field":"Agricultural and Biological Sciences","cited_by":33,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"McGill University","funders":"","keywords":"Pomace; Chemistry; Polysaccharide; Food science; Extraction (chemistry); Cell wall; Rhamnose; Cellulase; Chromatography; Cellulose; Organic chemistry; Biochemistry","score_opus":0.14055737224897974,"score_gpt":0.2961177266977214,"score_spread":0.15556035444874167,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3043912535","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.98742104,0.0039324528,0.0075472095,0.000041515686,0.000014362551,0.000049342543,0.00014966978,0.000022673648,0.0008215683],"genre_scores_gemma":[0.9774047,0.0037715882,0.016647058,0.00005141402,0.000013013541,0.000043260443,0.0006413733,0.000028060853,0.00139944],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998635,0.000021135387,0.000011927392,0.00003432333,0.00004512767,0.000023926974],"domain_scores_gemma":[0.99989927,0.00002690545,0.000024829831,0.000007977271,0.000020740796,0.000020321098],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00023450557,0.0005849835,0.0003088912,0.00034212606,0.00014198464,0.00035344248,0.00024000999,0.00024298462,0.00036338635],"category_scores_gemma":[0.00020103695,0.0001742289,0.00043729588,0.0003135139,0.00018282066,0.00031055335,0.00023953426,0.0004615876,0.00011096022],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000089818976,0.000020895022,0.00027219765,0.000068815454,0.000017671939,0.00002384253,0.000013440756,0.00005458093,0.99669576,0.000013262343,0.0000056967997,0.0027240478],"study_design_scores_gemma":[0.000012189199,0.00031593128,0.008815981,0.0000073193637,0.00007286459,0.00015565734,0.00003208668,0.00044668827,0.9893646,0.00001578307,0.00075277465,0.000008183644],"about_ca_topic_score_codex":0.0010136709,"about_ca_topic_score_gemma":0.002121937,"teacher_disagreement_score":0.0010136709,"about_ca_system_score_codex":0.000191428,"about_ca_system_score_gemma":0.00020913678,"threshold_uncertainty_score":0.0020155907},"labels":[],"label_agreement":null},{"id":"W3049239710","doi":"10.1111/1750-3841.15370","title":"Effect of protein oxidation and degradation on texture deterioration of ready‐to‐eat shrimps during storage","year":2020,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Meat and Animal Product Quality","field":"Agricultural and Biological Sciences","cited_by":36,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Memorial University of Newfoundland","funders":"National Key Research and Development Program of China; National Natural Science Foundation of China","keywords":"Chewiness; Myofibril; Chemistry; Protein degradation; Degradation (telecommunications); Texture (cosmology); Trichloroacetic acid; Food science; Peptide; Microstructure; Storage protein; Fragmentation (computing); Biochemistry; Crystallography; Biology","score_opus":0.033108220035627516,"score_gpt":0.2607566064658079,"score_spread":0.22764838643018037,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3049239710","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99875975,0.00064313936,0.00023093674,0.000011642473,0.000009694985,0.000008831888,0.00011287161,0.0000052973924,0.00021793226],"genre_scores_gemma":[0.998524,0.00026323058,0.00040366506,0.00003142171,0.0000049349565,0.000017660057,0.0001645115,0.000005696168,0.0005849367],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9997943,0.000036295332,0.00002575566,0.000048269023,0.00004743601,0.000047927573],"domain_scores_gemma":[0.9995503,0.00005886136,0.00016459313,0.00002926531,0.000117604504,0.000079447345],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0003777193,0.00037540603,0.00035536848,0.00021757845,0.0002453234,0.0004258432,0.00013057902,0.00031795862,0.00098936],"category_scores_gemma":[0.00053992204,0.00017460043,0.00030492072,0.00023950866,0.00024446484,0.00034118362,0.00026384965,0.00051433116,0.00020257765],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0023626771,0.0001041366,0.008550817,0.00012359984,0.000039550454,0.00017161005,0.00016689756,0.000109563756,0.9844283,0.000014055357,0.000033640925,0.003895084],"study_design_scores_gemma":[0.000028844992,0.0049175527,0.2065228,0.00004040145,0.00012471658,0.00031433534,0.00055149634,0.0011108906,0.785368,0.000059457292,0.0009243606,0.00003715381],"about_ca_topic_score_codex":0.0007809369,"about_ca_topic_score_gemma":0.0011994444,"teacher_disagreement_score":0.00098936,"about_ca_system_score_codex":0.00016470665,"about_ca_system_score_gemma":0.00018813615,"threshold_uncertainty_score":0.0033097267},"labels":[],"label_agreement":null},{"id":"W3049402550","doi":"10.1111/1750-3841.15372","title":"Acceptability of bread made with hemp ( <i>Cannabis sativa</i> subsp. <i>sativa</i> ) flour evaluated fresh and following a partial bake method","year":2020,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Food composition and properties","field":"Nursing","cited_by":17,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Acadia University","funders":"","keywords":"Food science; Gluten; Gluten free; Mathematics; Cannabis sativa; Wheat flour; Chemistry; Horticulture; Biology","score_opus":0.03676530136174021,"score_gpt":0.3073869738604352,"score_spread":0.27062167249869495,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3049402550","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99977845,0.000022572342,0.00002935387,0.0000043104355,0.0000017319768,0.000009820516,0.000022357734,9.107894e-7,0.00013038075],"genre_scores_gemma":[0.9994153,0.000045750447,0.00016425387,0.000017906294,0.0000024753717,0.000012097531,0.000066943896,0.0000016709014,0.0002735337],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9995467,0.000100283476,0.000039567778,0.000094816016,0.00017737986,0.00004114633],"domain_scores_gemma":[0.99934775,0.0001879536,0.00019199945,0.000049062153,0.00013344275,0.00008980718],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000684684,0.00025409195,0.00041539615,0.0001103215,0.00020139456,0.00037299065,0.00012751843,0.00027102177,0.001595407],"category_scores_gemma":[0.0012117518,0.00015186482,0.0004856914,0.00011242851,0.00022235063,0.0002728337,0.00034792413,0.0006224334,0.00014089652],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.032946877,0.0067229997,0.18382895,0.0007929397,0.00083690556,0.0003767724,0.007451935,0.00037359106,0.72931814,0.00016566945,0.00048222428,0.03670294],"study_design_scores_gemma":[0.00018221737,0.033021662,0.94046223,0.000027119888,0.00022264376,0.00022857837,0.0017382338,0.0005779039,0.022675892,0.000053558477,0.00076716085,0.000042732885],"about_ca_topic_score_codex":0.0012943187,"about_ca_topic_score_gemma":0.0016659041,"teacher_disagreement_score":0.001595407,"about_ca_system_score_codex":0.00013338897,"about_ca_system_score_gemma":0.00008032266,"threshold_uncertainty_score":0.0053371787},"labels":[],"label_agreement":null},{"id":"W3081448756","doi":"10.1111/1750-3841.15387","title":"Validation of a vapor‐phase advanced oxidation process for inactivating <i>Listeria monocytogenes</i> , its surrogate <i>Lactobacillus fructivorans</i> , and spoilage molds associated with green or red table grapes","year":2020,"lang":"en","type":"article","venue":"Journal of Food Science","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":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Guelph","funders":"Ontario Ministry of Agriculture, Food and Rural Affairs","keywords":"Listeria monocytogenes; Food spoilage; Lactobacillus; Food science; Vapor phase; Chemistry; Microbiology; Biology; Bacteria; Fermentation; Thermodynamics; Physics","score_opus":0.0845013417946635,"score_gpt":0.3365064191164368,"score_spread":0.2520050773217733,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3081448756","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9910184,0.000219497,0.008387534,0.000019924351,0.000011422764,0.00006124614,0.00006882301,0.000039568982,0.00017351458],"genre_scores_gemma":[0.99011093,0.00031610442,0.009080574,0.00001311464,0.000003488312,0.00003217259,0.00011549257,0.000008946948,0.0003190148],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99960583,0.00008471513,0.000025113155,0.00009992606,0.00014804114,0.00003641826],"domain_scores_gemma":[0.99978477,0.00005705871,0.00005243922,0.000023639996,0.00006470447,0.000017403632],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00071860035,0.00043153646,0.0005501193,0.0001467616,0.00014610923,0.00044304147,0.000341029,0.0003568711,0.00019368093],"category_scores_gemma":[0.0003855862,0.00022682872,0.00078746525,0.00012510348,0.00022954348,0.00014679196,0.00020926325,0.00033706301,0.00008714568],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0001874091,0.00015552857,0.0010183679,0.00010046421,0.00002747867,0.000020888887,0.000024454957,0.0037518742,0.9915138,0.000025998797,0.000019427423,0.003154379],"study_design_scores_gemma":[0.000015492962,0.002549821,0.0034629148,0.0000074774457,0.000054301952,0.000040784045,0.000025483308,0.014911685,0.978618,0.000013703338,0.000290401,0.000009964885],"about_ca_topic_score_codex":0.0021402591,"about_ca_topic_score_gemma":0.001743924,"teacher_disagreement_score":0.0021402591,"about_ca_system_score_codex":0.000378884,"about_ca_system_score_gemma":0.0003777573,"threshold_uncertainty_score":0.0042556524},"labels":[],"label_agreement":null},{"id":"W3082199057","doi":"10.1111/1750-3841.15385","title":"Physical and technofunctional properties of yellow pea flour and bread crumb mixtures processed with low moisture extrusion cooking","year":2020,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Food composition and properties","field":"Nursing","cited_by":38,"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":"Moisture; Extrusion; Food science; Die swell; Water content; Materials science; Expansion ratio; Chemistry; Composite material","score_opus":0.017028318012197702,"score_gpt":0.22273808294705336,"score_spread":0.20570976493485565,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3082199057","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.998777,0.00037573892,0.00054934766,0.000005209871,0.0000026349994,0.0000067068863,0.00006273015,0.0000075844177,0.00021296125],"genre_scores_gemma":[0.9977938,0.0003089501,0.0011074533,0.000012855684,0.0000020448338,0.000010025222,0.00017924933,0.000013971225,0.0005716188],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998086,0.0000305917,0.000020814945,0.00004030379,0.00006854996,0.00003107025],"domain_scores_gemma":[0.999816,0.000037821334,0.00006160098,0.000011971074,0.000042637534,0.000029902934],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00027946846,0.00036835638,0.00030844536,0.0004893351,0.00012012903,0.00040091728,0.00014108876,0.00026019636,0.0005903184],"category_scores_gemma":[0.00037251445,0.00019313084,0.00032198709,0.00042837727,0.00017575077,0.0003052622,0.00023949797,0.00037004583,0.000117552765],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0002069982,0.000024189203,0.0008208743,0.000049266313,0.00001535666,0.00007257664,0.00002597388,0.000074428586,0.9974381,0.0000126681025,0.000005413878,0.0012541309],"study_design_scores_gemma":[0.000015134338,0.0009268568,0.04051729,0.000012838934,0.000096357144,0.00021022181,0.00008993593,0.0006252929,0.95678264,0.000015349817,0.0006925742,0.000015397982],"about_ca_topic_score_codex":0.00066437386,"about_ca_topic_score_gemma":0.001425964,"teacher_disagreement_score":0.00066437386,"about_ca_system_score_codex":0.00012924857,"about_ca_system_score_gemma":0.000079838275,"threshold_uncertainty_score":0.001974821},"labels":[],"label_agreement":null},{"id":"W3082860837","doi":"10.1111/1750-3841.15401","title":"Effects of the addition of waxy and normal hull‐less barley flours on the farinograph and pasting properties of composite flours and on the nutritional value, textural qualities, and <i>in vitro</i> digestibility of resultant breads","year":2020,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Food composition and properties","field":"Nursing","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":"Ministry of Agriculture","funders":"","keywords":"Farinograph; Food science; Starch; Chemistry; Resistant starch; Wheat flour; Crystallinity; Chewiness","score_opus":0.029136226397841674,"score_gpt":0.22605929134222424,"score_spread":0.19692306494438258,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3082860837","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99949443,0.0002299149,0.00008387322,0.000007258661,0.0000067858605,0.000004650139,0.000031227046,0.000003837622,0.00013802467],"genre_scores_gemma":[0.99853766,0.000321825,0.0004779717,0.000022385597,0.000004637968,0.0000063677976,0.000102471284,0.000007821343,0.0005188166],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99984884,0.000032578737,0.000022104801,0.00003401447,0.000026505128,0.0000360088],"domain_scores_gemma":[0.99979156,0.00004212019,0.00005699052,0.000012832012,0.000023032488,0.000073571304],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0001788901,0.00042740957,0.00030011006,0.00014817463,0.00010319675,0.00035423774,0.00014402112,0.00016159094,0.00084920635],"category_scores_gemma":[0.0002939025,0.00016707489,0.00022864701,0.00016916361,0.00016992408,0.00022199706,0.0002240371,0.0003435593,0.00010047074],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.001391764,0.000084756786,0.00045740127,0.0000671244,0.000021147913,0.00005083169,0.000024987341,0.00009388487,0.9963504,0.000013087867,0.000010259019,0.0014343181],"study_design_scores_gemma":[0.00004179985,0.0025483416,0.016244894,0.000014507866,0.00008370608,0.000079883335,0.00008480076,0.0005486808,0.9794937,0.000012398612,0.00083680905,0.000010543912],"about_ca_topic_score_codex":0.0012601892,"about_ca_topic_score_gemma":0.0014995442,"teacher_disagreement_score":0.0012601892,"about_ca_system_score_codex":0.00015788019,"about_ca_system_score_gemma":0.00014333898,"threshold_uncertainty_score":0.0028409362},"labels":[],"label_agreement":null},{"id":"W3090575302","doi":"10.1111/1750-3841.15473","title":"Effect of degree of milling on the cadmium <i>in vitro</i> bioaccessibility in cooked rice","year":2020,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Heavy Metal Exposure and Toxicity","field":"Environmental Science","cited_by":10,"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":"","keywords":"Food science; Cadmium; Chemistry; Starch; Digestion (alchemy); In vitro; Contamination; Resistant starch; Degree (music); Biology; Biochemistry; Chromatography","score_opus":0.03559581558835748,"score_gpt":0.27337988078738823,"score_spread":0.23778406519903075,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3090575302","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9988439,0.00046118238,0.0003454813,0.000014352648,0.000007550587,0.000008164287,0.000066438355,0.0000073760643,0.00024561604],"genre_scores_gemma":[0.99775654,0.00037883528,0.0012311949,0.000038243295,0.0000037830398,0.00001019211,0.00009280619,0.000006845825,0.00048152916],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.999824,0.000046551315,0.000024287237,0.0000435326,0.0000348943,0.000026712118],"domain_scores_gemma":[0.99965405,0.000120976576,0.00009652197,0.000026159576,0.000053742096,0.000048593854],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00022825299,0.00035711887,0.00024545653,0.00012583353,0.000115737654,0.0002796292,0.00014540736,0.00021078416,0.00075303164],"category_scores_gemma":[0.00038413165,0.0001498597,0.00022235296,0.00015129996,0.00022428032,0.00020347469,0.00022377986,0.0003949463,0.00009888117],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00067961833,0.0000445325,0.0013730318,0.000085298736,0.000019340778,0.000023577164,0.00004030407,0.00010704942,0.99615896,0.000010240852,0.000012224873,0.0014457504],"study_design_scores_gemma":[0.000015388456,0.001618391,0.019782998,0.000009800472,0.000059848753,0.00006379128,0.00008488054,0.00045496566,0.9771035,0.000017658926,0.00077628443,0.000012489852],"about_ca_topic_score_codex":0.001050539,"about_ca_topic_score_gemma":0.0016054614,"teacher_disagreement_score":0.001050539,"about_ca_system_score_codex":0.00017726599,"about_ca_system_score_gemma":0.00015541019,"threshold_uncertainty_score":0.0025191903},"labels":[],"label_agreement":null},{"id":"W3112764819","doi":"10.1111/1750-3841.15546","title":"<i>Lactobacillus rhamnosus</i> MP108: Toxicological evaluation","year":2020,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Probiotics and Fermented Foods","field":"Agricultural and Biological Sciences","cited_by":19,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Intertek (Canada)","funders":"","keywords":"Lactobacillus rhamnosus; Genotoxicity; Ames test; Probiotic; Biology; In vivo; Lactobacillus; Microbiology; Food science; Toxicity; Micronucleus test; Bacteria; Chemistry; Salmonella; Biotechnology; Fermentation; Genetics","score_opus":0.06898983280981112,"score_gpt":0.2630793165158288,"score_spread":0.19408948370601764,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3112764819","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9904269,0.0031604238,0.0028769018,0.00011371336,0.000026427742,0.00017372901,0.00063599966,0.000066084955,0.0025197624],"genre_scores_gemma":[0.9882039,0.002188608,0.0060325363,0.00007057653,0.00001825568,0.00007593791,0.0009032564,0.000018777784,0.0024881102],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998202,0.000054092892,0.000020288375,0.000021735217,0.000060453327,0.0000233003],"domain_scores_gemma":[0.9998654,0.000015394911,0.000034731664,0.000009982022,0.000048953443,0.000025575597],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00028384873,0.0004331657,0.00023246353,0.00033468005,0.00015122078,0.00012664052,0.00020844459,0.00036956425,0.00089967187],"category_scores_gemma":[0.00019254118,0.00007511114,0.00022201613,0.00019635948,0.00011809643,0.000114582326,0.00016756261,0.00022364121,0.00028673132],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00023692173,0.00011009417,0.00021845078,0.00011577406,0.000007148987,0.00009484016,0.00001042561,0.00018121902,0.9958901,0.000020681073,0.000039149858,0.0030751885],"study_design_scores_gemma":[0.0000172567,0.0045841145,0.0021458855,0.000016222366,0.00003215084,0.00030479266,0.000022527636,0.0002956889,0.99052364,0.000014187409,0.0020371357,0.00000649563],"about_ca_topic_score_codex":0.00057974545,"about_ca_topic_score_gemma":0.00062406925,"teacher_disagreement_score":0.00089967187,"about_ca_system_score_codex":0.00012661419,"about_ca_system_score_gemma":0.00019969484,"threshold_uncertainty_score":0.003009677},"labels":[],"label_agreement":null},{"id":"W3118900424","doi":"10.1111/1750-3841.15580","title":"Influence of cellulose nanocrystals gellan gum‐based coating on color and respiration rate of <i>Agaricus bisporus</i> mushrooms","year":2021,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Nanocomposite Films for Food Packaging","field":"Materials Science","cited_by":33,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"FPInnovations; Institut National de la Recherche Scientifique","funders":"","keywords":"Agaricus bisporus; Coating; Food science; Shelf life; Food packaging; Cellulose; Mushroom; Chemistry; Gellan gum; Nanomaterials; Browning; Respiration rate; Respiration; Botany; Materials science; Nanotechnology; Biology; Organic chemistry","score_opus":0.015105527122197735,"score_gpt":0.2527887411995227,"score_spread":0.23768321407732498,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3118900424","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99887735,0.00023283446,0.00039095257,0.000010561796,0.0000071318173,0.0000067255532,0.00009037021,0.000015208392,0.0003688696],"genre_scores_gemma":[0.99836,0.00017613,0.0008741097,0.000011043086,0.0000015287327,0.00000825816,0.0000875169,0.0000092971,0.0004720863],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998987,0.000013581102,0.000011441889,0.000027628244,0.000030698237,0.000017966746],"domain_scores_gemma":[0.9998135,0.00004070781,0.00005965559,0.000013850374,0.00004300882,0.00002923198],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000114709794,0.00029909832,0.00016569275,0.00012132663,0.00008443895,0.00024580758,0.000117878386,0.00016147112,0.00055857707],"category_scores_gemma":[0.00022771696,0.00012728276,0.00017497808,0.00010007622,0.00012749193,0.00012574189,0.00011344285,0.00022546234,0.0000871697],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00003947639,0.0000050287726,0.000120539284,0.000016591348,0.0000022113888,0.000010466049,0.000004972158,0.00002818131,0.99950516,0.0000035425962,0.000004888638,0.00025895238],"study_design_scores_gemma":[0.0000015536266,0.00011016852,0.003793275,0.0000027139977,0.0000072862476,0.000018274195,0.000016745276,0.00031787605,0.99556327,0.0000019873498,0.00016403325,0.0000028756021],"about_ca_topic_score_codex":0.0017248195,"about_ca_topic_score_gemma":0.0020003647,"teacher_disagreement_score":0.0017248195,"about_ca_system_score_codex":0.00017106663,"about_ca_system_score_gemma":0.00009149042,"threshold_uncertainty_score":0.0034295917},"labels":[],"label_agreement":null},{"id":"W3124115209","doi":"10.1111/1750-3841.15594","title":"Fatty acids and volatile flavor compounds in commercial plant‐based burgers","year":2021,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Meat and Animal Product Quality","field":"Agricultural and Biological Sciences","cited_by":52,"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; Agriculture and Agri-Food Canada","funders":"Agriculture and Agri-Food Canada; China Scholarship Council","keywords":"Flavor; Aroma; Food science; Maillard reaction; Chemistry; Ingredient; Polyunsaturated fatty acid; Lipid oxidation; Fatty acid; Organic chemistry; Antioxidant","score_opus":0.06228874570679825,"score_gpt":0.2710380073929492,"score_spread":0.20874926168615093,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3124115209","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9994443,0.00031913625,0.000080867,0.000007283245,0.0000017434287,0.000002978353,0.00004299691,0.0000011976539,0.00009938325],"genre_scores_gemma":[0.9978237,0.00040291826,0.00087931106,0.000051683677,0.0000041346093,0.0000101417645,0.00023305224,0.000002897186,0.0005921476],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998394,0.00003224873,0.000010007602,0.000042905627,0.000046628193,0.000028769895],"domain_scores_gemma":[0.9998344,0.000033937868,0.000056807432,0.000005629189,0.0000460397,0.000023140658],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00030364862,0.00028520313,0.00019746291,0.0007993277,0.0002322854,0.00043126338,0.000100597375,0.00035306058,0.000784448],"category_scores_gemma":[0.0002717592,0.00017887866,0.00025841975,0.00041484018,0.00028526408,0.00033248126,0.0002347295,0.00031594405,0.00012348757],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0015853043,0.00017428279,0.06638643,0.00020619543,0.000067237,0.0003369801,0.000639787,0.00017107672,0.9210321,0.00008928982,0.00007078228,0.009240637],"study_design_scores_gemma":[0.0000238378,0.004065016,0.81601715,0.000106704094,0.00018889985,0.00081724016,0.0040865554,0.0009167252,0.17093644,0.00016208638,0.0026261124,0.0000532818],"about_ca_topic_score_codex":0.0016565433,"about_ca_topic_score_gemma":0.0031842706,"teacher_disagreement_score":0.0016565433,"about_ca_system_score_codex":0.00020977265,"about_ca_system_score_gemma":0.00011603923,"threshold_uncertainty_score":0.0032937527},"labels":[],"label_agreement":null},{"id":"W3130410454","doi":"10.1111/1750-3841.15647","title":"Gonadal development and biochemical composition of Chinese mitten crabs ( <i>Eriocheir sinensis</i> ) from four sources","year":2021,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Aquaculture Nutrition and Growth","field":"Agricultural and Biological Sciences","cited_by":18,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Ministry of Agriculture","funders":"Earmarked Fund for China Agriculture Research System","keywords":"Eriocheir; Gonadosomatic Index; Biology; Docosahexaenoic acid; Chinese mitten crab; Eicosapentaenoic acid; Arachidonic acid; Linoleic acid; Decapoda; Animal science; Shrimp; Crustacean; Fatty acid; Food science; Botany; Fishery; Polyunsaturated fatty acid; Biochemistry; Fecundity; Enzyme; Population","score_opus":0.015244809698324579,"score_gpt":0.21028308348817973,"score_spread":0.19503827378985514,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3130410454","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9995284,0.00007397994,0.00003348163,0.0000054224256,7.7806146e-7,0.0000028442723,0.00010153508,0.0000016187485,0.00025192226],"genre_scores_gemma":[0.9981805,0.0001448932,0.00019782205,0.000036268,0.0000017339777,0.000010279932,0.00034594812,0.0000022929405,0.0010802505],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.99996233,0.000002724979,0.0000050521076,0.000014076579,0.000007641225,0.000008198433],"domain_scores_gemma":[0.9999045,0.0000069422663,0.00003279512,0.0000061251444,0.000026001308,0.000023684985],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00007895593,0.00020918384,0.0001529081,0.0005981982,0.00031773438,0.00019735562,0.00007711853,0.00013795805,0.00058293116],"category_scores_gemma":[0.000087233646,0.00012641092,0.00018785473,0.0003940441,0.00021369186,0.00016706246,0.00021386656,0.00015010209,0.000088860084],"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":[0.0005598817,0.0000747989,0.3265325,0.0001379216,0.00010103608,0.00044098517,0.00091191824,0.00013959158,0.66031283,0.00008148798,0.000083720726,0.010623289],"study_design_scores_gemma":[0.000004898927,0.00017736343,0.9923139,0.0000033420713,0.00002560385,0.00012612528,0.00028581484,0.0000625224,0.006583189,0.000013087347,0.00039830766,0.000005944458],"about_ca_topic_score_codex":0.007829175,"about_ca_topic_score_gemma":0.02081405,"teacher_disagreement_score":0.007829175,"about_ca_system_score_codex":0.00024710066,"about_ca_system_score_gemma":0.00020653234,"threshold_uncertainty_score":0.015567243},"labels":[],"label_agreement":null},{"id":"W3132686821","doi":"10.1111/1750-3841.15645","title":"Dietary low ratio of n‐6/n‐3 polyunsaturated fatty acids improve type 2 diabetes mellitus via activating brown adipose tissue in male mice","year":2021,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Adipose Tissue and Metabolism","field":"Medicine","cited_by":19,"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":"","keywords":"Polyunsaturated fatty acid; Endocrinology; Internal medicine; Triglyceride; Adipose tissue; Brown adipose tissue; Chemistry; Type 2 diabetes; Type 2 Diabetes Mellitus; Diabetes mellitus; Cholesterol; Biology; Medicine; Fatty acid; Biochemistry","score_opus":0.01752050648718977,"score_gpt":0.27728631005870036,"score_spread":0.2597658035715106,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3132686821","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9850113,0.0053430875,0.0046183583,0.0007163505,0.00028537135,0.00008028493,0.0016160129,0.0003778172,0.001951391],"genre_scores_gemma":[0.9635372,0.008275562,0.009227611,0.0013263508,0.00012520442,0.00046755566,0.0023991116,0.00020708477,0.014434337],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9997253,0.000029656221,0.000029754437,0.00009189509,0.00006588908,0.00005750516],"domain_scores_gemma":[0.9997961,0.000011152396,0.00006556821,0.000019421188,0.000027830185,0.00007986986],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00026390955,0.0008948705,0.0007639465,0.00086621917,0.00040916706,0.0004886425,0.00035276887,0.00064511935,0.0021310507],"category_scores_gemma":[0.00014390679,0.0004118797,0.0008324443,0.0003686179,0.0003998118,0.00052009,0.00033258938,0.0020590317,0.0004569978],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0031153297,0.0010580306,0.0012616827,0.00021856114,0.0000783704,0.000089220746,0.000051771967,0.00012076736,0.9881265,0.00016245045,0.00025028593,0.005467149],"study_design_scores_gemma":[0.00072467735,0.009170881,0.025357977,0.000121117504,0.00054179475,0.0003552919,0.0002298779,0.0015327774,0.951938,0.00054057105,0.009425416,0.00006162829],"about_ca_topic_score_codex":0.0011739144,"about_ca_topic_score_gemma":0.0019382816,"teacher_disagreement_score":0.0021310507,"about_ca_system_score_codex":0.00033413075,"about_ca_system_score_gemma":0.00035990967,"threshold_uncertainty_score":0.007129073},"labels":[],"label_agreement":null},{"id":"W3135286178","doi":"10.1111/1750-3841.15658","title":"Reduction of T‐2 and HT‐2 mycotoxins by atmospheric cold plasma and its impact on quality changes and germination of wheat grains","year":2021,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Plasma Applications and Diagnostics","field":"Medicine","cited_by":19,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Alberta Ministry of Agriculture and Forestry; Agriculture Food and Rural Development; University of Alberta","funders":"Natural Sciences and Engineering Research Council of Canada; Alberta Canola Producers Commission; Alberta Agriculture and Forestry","keywords":"Germination; Mycotoxin; Wheat grain; Chemistry; Contamination; Horticulture; Nitrogen; Food science; Agronomy; Biology","score_opus":0.02778926206077887,"score_gpt":0.33851161609880687,"score_spread":0.310722354038028,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3135286178","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.994021,0.00154955,0.0033304053,0.00006366127,0.000029167331,0.000020895188,0.00014441815,0.000039873168,0.00080104213],"genre_scores_gemma":[0.9952981,0.00083603297,0.002127994,0.00006738634,0.000010267642,0.000026339841,0.00018983307,0.0000145178865,0.0014294961],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998635,0.00001589381,0.000007174526,0.000035590278,0.000055469827,0.000022411985],"domain_scores_gemma":[0.999943,0.00001031134,0.000018493854,0.00000554786,0.000017621684,0.000005034825],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00010732541,0.00023079876,0.00015727303,0.00008303163,0.00013737795,0.00019690773,0.00012226515,0.0002940253,0.0006127023],"category_scores_gemma":[0.00013383654,0.00010673408,0.00025539694,0.0000958713,0.00013800553,0.00013226048,0.00015524564,0.0003375629,0.00012536715],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000035933608,0.0000048502093,0.00017059153,0.000026052658,0.0000030064698,0.000017872275,0.000008468278,0.000021004773,0.9988702,0.0000074611585,0.000015252104,0.00081925496],"study_design_scores_gemma":[0.0000056167305,0.00026422704,0.007963379,0.0000029725895,0.0000128914235,0.00011774329,0.00002917855,0.00026467192,0.99034905,0.000014829633,0.000971833,0.0000035561804],"about_ca_topic_score_codex":0.00093706365,"about_ca_topic_score_gemma":0.001261652,"teacher_disagreement_score":0.00093706365,"about_ca_system_score_codex":0.00012524301,"about_ca_system_score_gemma":0.000091281276,"threshold_uncertainty_score":0.0020496845},"labels":[],"label_agreement":null},{"id":"W3136094104","doi":"10.1111/1750-3841.15667","title":"Electromagnetic properties of crayfish and its responses of temperature and moisture under microwave field","year":2021,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Meat and Animal Product Quality","field":"Agricultural and Biological Sciences","cited_by":10,"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":"","keywords":"Crayfish; Microwave; Moisture; Microwave heating; Boiling; Electromagnetic field; Materials science; Composite material; Biology; Ecology; Physics; Thermodynamics","score_opus":0.04014713514391174,"score_gpt":0.2435689919126678,"score_spread":0.20342185676875604,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3136094104","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9959726,0.00064411084,0.0023250524,0.000035910238,0.0000073516003,0.0000056397644,0.00006791203,0.000018093775,0.00092330377],"genre_scores_gemma":[0.99667907,0.000482822,0.0013985155,0.0000363821,0.0000044390104,0.000009244602,0.00006743274,0.000006205904,0.0013159425],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99994934,0.0000036611898,0.0000027131887,0.000018410787,0.00001512669,0.000010674823],"domain_scores_gemma":[0.9999261,0.000013996063,0.000020697153,0.0000074106874,0.000024023111,0.000007637474],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00010432936,0.00016785797,0.00012222982,0.00023919692,0.00012228309,0.00013497178,0.00009194294,0.00021561961,0.0006422563],"category_scores_gemma":[0.00021276134,0.0001117496,0.00021275526,0.00016192734,0.00021728323,0.00021922059,0.000119442775,0.00020768182,0.00010245644],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00006187325,0.000003725493,0.006128164,0.00009426702,0.0000095771375,0.000091910755,0.00008935455,0.00034298538,0.98827386,0.00006785857,0.000057990994,0.0047785486],"study_design_scores_gemma":[0.000017843548,0.00038533594,0.30763617,0.00003404652,0.000113099966,0.00096794305,0.0005708373,0.005477841,0.6800521,0.00025380746,0.0044479924,0.00004290961],"about_ca_topic_score_codex":0.0018534316,"about_ca_topic_score_gemma":0.0021962414,"teacher_disagreement_score":0.0018534316,"about_ca_system_score_codex":0.00015726221,"about_ca_system_score_gemma":0.00009121541,"threshold_uncertainty_score":0.003685236},"labels":[],"label_agreement":null},{"id":"W3137251557","doi":"10.1111/1750-3841.15670","title":"Characterization of key odor‐active compounds in sweet Petit Manseng ( <i>Vitis vinifera</i> L.) wine by gas chromatography–olfactometry, aroma reconstitution, and omission tests","year":2021,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Fermentation and Sensory Analysis","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":"Brock University","funders":"National Natural Science Foundation of China","keywords":"Chemistry; Wine; Aroma; Odor; Flavor; Chromatography; Ethyl hexanoate; Olfactometry; Isoamyl acetate; Gas chromatography; Aroma of wine; Food science; Organic chemistry","score_opus":0.016654659543950144,"score_gpt":0.23039049950307253,"score_spread":0.21373583995912238,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3137251557","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9981262,0.00053046556,0.00084841356,0.000016430466,0.00000733496,0.00001763034,0.0001869713,0.000010879476,0.0002555936],"genre_scores_gemma":[0.9966022,0.00056258665,0.001617782,0.000042940403,0.000008350217,0.000027673686,0.0005991411,0.0000069988855,0.00053236366],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99986625,0.0000156551,0.00001479454,0.000033706,0.000042571577,0.000027071186],"domain_scores_gemma":[0.999902,0.00001504914,0.000029778917,0.0000044280223,0.00002387893,0.000024912131],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00014671542,0.00047624114,0.00022096843,0.00062877056,0.0002613495,0.0003193019,0.00010171505,0.00021262465,0.00031615555],"category_scores_gemma":[0.00021015183,0.0001203112,0.0004670479,0.00046797085,0.00019222383,0.00031644746,0.0002749712,0.00023444163,0.0000786371],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00010033292,0.00003189019,0.0038230915,0.000055845863,0.000011803829,0.00007867752,0.000051475006,0.000065039414,0.993093,0.000021134387,0.000009836908,0.002657871],"study_design_scores_gemma":[0.000019486113,0.001470042,0.16288127,0.000021295318,0.00010868761,0.0005255356,0.0005152315,0.0016659007,0.8311536,0.00006938681,0.0015293455,0.000040136907],"about_ca_topic_score_codex":0.0018895494,"about_ca_topic_score_gemma":0.0019040556,"teacher_disagreement_score":0.0018895494,"about_ca_system_score_codex":0.00012255789,"about_ca_system_score_gemma":0.00016017977,"threshold_uncertainty_score":0.0037570596},"labels":[],"label_agreement":null},{"id":"W3154504648","doi":"10.1111/1750-3841.15678","title":"Effect of natural antimicrobial agent (MicroGARD) combined with edible coating (NatureSeal) treatment on fresh‐cut butternut squash","year":2021,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Plant and Fungal Interactions 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":"Agriculture and Agri-Food Canada","funders":"","keywords":"Squash; Cucurbita moschata; Shelf life; Preservative; Population; Food science; Chemistry; Antimicrobial; Horticulture; Biology; Medicine","score_opus":0.011643685487625342,"score_gpt":0.3003630910378926,"score_spread":0.28871940555026726,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3154504648","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99860317,0.00082168775,0.00018306088,0.000011753314,0.000012960432,0.0000140159345,0.00007799916,0.000013468276,0.0002618952],"genre_scores_gemma":[0.99685967,0.00060327287,0.001017464,0.00003631336,0.000005372709,0.0000106947255,0.00012600956,0.000007172591,0.0013341171],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999291,0.000010997681,0.0000075763487,0.000020498032,0.000017398146,0.000014380565],"domain_scores_gemma":[0.9999156,0.000010481076,0.0000306819,0.000005419919,0.000016973054,0.000020875183],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00008436248,0.00037052063,0.00027142258,0.00017169166,0.00010652492,0.00018719476,0.00014032214,0.00018311656,0.0009144865],"category_scores_gemma":[0.00010501878,0.000120922385,0.00029348224,0.00010571951,0.000139424,0.00012433095,0.0001315699,0.00019962403,0.0001069417],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00034226233,0.000040410425,0.00032272073,0.00009658309,0.000009421919,0.000038634615,0.000016451904,0.000045346093,0.997766,0.0000050855706,0.000012304201,0.0013047113],"study_design_scores_gemma":[0.000014187269,0.002887133,0.01319954,0.00001604375,0.000053385866,0.00007744357,0.00005787922,0.0002505334,0.9826135,0.00000396748,0.0008189643,0.0000073034253],"about_ca_topic_score_codex":0.0018224621,"about_ca_topic_score_gemma":0.004221429,"teacher_disagreement_score":0.0018224621,"about_ca_system_score_codex":0.00013882782,"about_ca_system_score_gemma":0.0001439275,"threshold_uncertainty_score":0.003623724},"labels":[],"label_agreement":null},{"id":"W3168771965","doi":"10.1111/1750-3841.15776","title":"Acceptance of oat‐based beverages tailored for patients with cancer","year":2021,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Sensory Analysis and Statistical Methods","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":"University of Alberta","funders":"","keywords":"Medicine; Food science; Avena; Cancer; Health benefits; Food products; Traditional medicine; Biology; Internal medicine; Agronomy","score_opus":0.040907530345540184,"score_gpt":0.30347576055320313,"score_spread":0.26256823020766296,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3168771965","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.998181,0.00030838547,0.0001759044,0.00011584843,0.000009298883,0.000025479316,0.00009108392,0.0000064941682,0.0010864666],"genre_scores_gemma":[0.99861896,0.00026098356,0.00036857656,0.00017482185,0.0000072811176,0.000018720577,0.00009158363,0.0000028591962,0.00045628645],"study_design_codex":"observational","study_design_gemma":"observational","domain_scores_codex":[0.99960595,0.0001482764,0.000036006368,0.00003999836,0.00012572228,0.000044072945],"domain_scores_gemma":[0.99884415,0.00035893678,0.00036667162,0.00004348218,0.0002563628,0.00013038008],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0007423614,0.00017576116,0.00026415903,0.00018242592,0.00023771958,0.000531476,0.00011964158,0.00033338173,0.0033649474],"category_scores_gemma":[0.0026555513,0.000059075835,0.0004729074,0.00014440836,0.00014093173,0.000372349,0.00035502747,0.0004433803,0.00026508063],"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":[0.0051001003,0.0019085628,0.7691825,0.0014291592,0.00071339787,0.00048453486,0.010226251,0.00029486534,0.04305825,0.00020612596,0.0018808539,0.16551547],"study_design_scores_gemma":[0.00015020218,0.0075753154,0.9684244,0.00018848146,0.00044320105,0.0008060283,0.009614837,0.0006471017,0.006220808,0.00022643738,0.005624064,0.000079076366],"about_ca_topic_score_codex":0.00092635304,"about_ca_topic_score_gemma":0.0012615835,"teacher_disagreement_score":0.0033649474,"about_ca_system_score_codex":0.00013257565,"about_ca_system_score_gemma":0.00017018968,"threshold_uncertainty_score":0.011256874},"labels":[],"label_agreement":null},{"id":"W3171688920","doi":"10.1111/1750-3841.15794","title":"Characterization and biological properties of peptides isolated from dried fermented cow milk products by RP‐HPLC: Amino acid composition, antioxidant, antihypertensive, and antidiabetic properties","year":2021,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Protein Hydrolysis and Bioactive Peptides","field":"Biochemistry, Genetics and Molecular Biology","cited_by":19,"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; Université de Moncton","funders":"","keywords":"Chemistry; Antioxidant; High-performance liquid chromatography; Food science; Fermentation; Peptide; Amylase; Chromatography; Composition (language); Enzyme; Biochemistry","score_opus":0.018563902193990012,"score_gpt":0.2085103030430345,"score_spread":0.1899464008490445,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3171688920","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99512094,0.002755946,0.0015888304,0.000021867741,0.000015205554,0.000015901658,0.00022372245,0.000009566282,0.00024806906],"genre_scores_gemma":[0.9874499,0.002435066,0.0077071125,0.00011016091,0.00003293755,0.000045599572,0.0011389597,0.000018742692,0.0010615203],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99990404,0.000011607824,0.0000098937435,0.000022753342,0.000033297703,0.000018501512],"domain_scores_gemma":[0.9998437,0.0000364996,0.00004544554,0.000008169887,0.00003852616,0.000027674505],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00014186704,0.0005540607,0.00028724104,0.00042721358,0.00014499795,0.00028085796,0.00012274268,0.00022311068,0.00047672194],"category_scores_gemma":[0.00027234148,0.00009220986,0.00029452384,0.00031610733,0.00015286233,0.00025939706,0.00017274228,0.00040212166,0.00013939368],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00012394668,0.000017280927,0.000567932,0.00005632777,0.000011079248,0.000055307824,0.000020157298,0.000020627544,0.99715734,0.000006373348,0.0000041750504,0.0019595234],"study_design_scores_gemma":[0.000021032663,0.00067048136,0.06757705,0.000030640746,0.00010924321,0.00075173826,0.00015098727,0.000491893,0.9281482,0.000038479157,0.001992444,0.000017852437],"about_ca_topic_score_codex":0.000460681,"about_ca_topic_score_gemma":0.0004667898,"teacher_disagreement_score":0.0005540607,"about_ca_system_score_codex":0.00010437951,"about_ca_system_score_gemma":0.000151597,"threshold_uncertainty_score":0.0015947819},"labels":[],"label_agreement":null},{"id":"W3181987683","doi":"10.1111/1750-3841.15838","title":"Protein quality of a probiotic beverage enriched with pea and rice protein","year":2021,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Probiotics and Fermented Foods","field":"Agricultural and Biological Sciences","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":"Institut National de la Recherche Scientifique","funders":"","keywords":"Fermentation; Pea protein; Food science; Probiotic; Rice protein; Protein quality; Casein; Protein digestibility; Protein efficiency ratio; Chemistry; Lactic acid; Biology; Bacteria; Feed conversion ratio; Body weight","score_opus":0.025708334688710553,"score_gpt":0.24166818480770438,"score_spread":0.21595985011899382,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3181987683","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99755657,0.0015464998,0.0005516627,0.000026610014,0.000016879063,0.000011471924,0.00007726093,0.000011183416,0.00020174614],"genre_scores_gemma":[0.9953845,0.0008983038,0.002452388,0.0000514271,0.000009398121,0.000014586736,0.00029407305,0.000018582601,0.0008767941],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99972576,0.000073714014,0.000023685176,0.000058958107,0.00007839358,0.00003938075],"domain_scores_gemma":[0.99977857,0.000032235817,0.000069056485,0.000010547831,0.00005545152,0.000054270247],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00032174375,0.00042208703,0.0006086903,0.00029196625,0.0001820945,0.00049557845,0.00013525407,0.0003346086,0.00075535994],"category_scores_gemma":[0.00037002168,0.00014080828,0.00034887242,0.000269602,0.00016240204,0.00036034346,0.0003792195,0.0004973898,0.00014185093],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00077190273,0.000080747115,0.00044435402,0.0000858712,0.000015145867,0.000029685125,0.00001539191,0.000019528414,0.9972414,0.000006339156,0.000008687476,0.0012810247],"study_design_scores_gemma":[0.000046740886,0.0062360605,0.038627464,0.00004007786,0.00018878229,0.0003598861,0.000111729874,0.00059533905,0.95233107,0.000033234333,0.0014113659,0.000018230026],"about_ca_topic_score_codex":0.00049612764,"about_ca_topic_score_gemma":0.0007411498,"teacher_disagreement_score":0.00075535994,"about_ca_system_score_codex":0.00016431732,"about_ca_system_score_gemma":0.00019769162,"threshold_uncertainty_score":0.002526939},"labels":[],"label_agreement":null},{"id":"W3188588685","doi":"10.1111/1750-3841.15859","title":"In vitro protein digestibility and physico‐chemical properties of lactic acid bacteria fermented beverages enriched with plant proteins","year":2021,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Probiotics and Fermented Foods","field":"Agricultural and Biological Sciences","cited_by":31,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Institut National de la Recherche Scientifique","funders":"","keywords":"Food science; Fermentation; Lactobacillus casei; Lactobacillus acidophilus; Probiotic; Lactobacillus rhamnosus; Pea protein; Lactic acid; Chemistry; Rice protein; Lactobacillus; Biological value; Bacteria; Biology","score_opus":0.017822253236811223,"score_gpt":0.20035662622542122,"score_spread":0.18253437298861,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3188588685","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9974769,0.0014550799,0.00068423984,0.000016219103,0.00001013333,0.00001184913,0.000106858,0.000007205967,0.00023156246],"genre_scores_gemma":[0.9941434,0.00093857857,0.003158635,0.00003219588,0.000010005734,0.00003222319,0.00065334095,0.000021723561,0.0010098752],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99979013,0.000068233996,0.000018790226,0.000036925045,0.00005203231,0.00003378736],"domain_scores_gemma":[0.99987006,0.000028304421,0.000040290048,0.000006383961,0.000027009452,0.000027945172],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0002657682,0.0005681948,0.00039462323,0.00017922609,0.00014890918,0.00033598903,0.00013740652,0.00027963478,0.0005871553],"category_scores_gemma":[0.00024067315,0.00018929622,0.00033823343,0.00026124038,0.00012580161,0.0002781723,0.00030946158,0.00042414307,0.00019052828],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00022321209,0.000059261343,0.00022665864,0.000055563636,0.000009931209,0.000018303537,0.000018249226,0.00004377641,0.99888927,0.0000061932205,0.0000049875193,0.00044454998],"study_design_scores_gemma":[0.00001573717,0.0018427243,0.011737928,0.000022202581,0.000064305066,0.00010650076,0.000070033195,0.00068807194,0.98452234,0.000023256103,0.0008982571,0.00000868322],"about_ca_topic_score_codex":0.0003657216,"about_ca_topic_score_gemma":0.00047255278,"teacher_disagreement_score":0.0005871553,"about_ca_system_score_codex":0.00013299094,"about_ca_system_score_gemma":0.00014044985,"threshold_uncertainty_score":0.001964271},"labels":[],"label_agreement":null},{"id":"W3190552407","doi":"10.1111/1750-3841.15864","title":"Effects of preheating and drying methods on pyridoxine, phenolic compounds, ginkgolic acids, and antioxidant capacity of <i>Ginkgo biloba</i> nuts","year":2021,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Ginkgo biloba and Cashew Applications","field":"Medicine","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":"University of Manitoba","funders":"","keywords":"Ginkgo biloba; Ginkgo; Chemistry; Antioxidant; Caffeic acid; Food science; Kaempferol; Pyridoxine; Quercetin; Antioxidant capacity; Chromatography; Traditional medicine; Biochemistry; Botany; Biology; Medicine","score_opus":0.024349398420555224,"score_gpt":0.3210983644298325,"score_spread":0.29674896600927725,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3190552407","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99667144,0.0018580066,0.0007666354,0.000024746912,0.00003285454,0.00003227871,0.00016235159,0.000026576592,0.00042501386],"genre_scores_gemma":[0.9947103,0.0010780551,0.002813769,0.000054762953,0.000010541496,0.000031948704,0.0003173022,0.000023936602,0.0009593067],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998154,0.000031118616,0.000022998796,0.000048706148,0.000053050688,0.00002869533],"domain_scores_gemma":[0.9997148,0.00006320805,0.00009340706,0.000023188739,0.00006517426,0.000040140443],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00025460144,0.0005379228,0.0003032514,0.00031405358,0.00021096028,0.00025310376,0.00016178103,0.00020954297,0.0011109081],"category_scores_gemma":[0.00036492443,0.00018679358,0.00038909164,0.00031153104,0.00020984568,0.00029142702,0.00017399632,0.0006021093,0.00017352891],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0003300551,0.000073032075,0.0004946183,0.000109713306,0.000021707878,0.000028458917,0.000046110374,0.000042337273,0.9972531,0.0000138339165,0.000018213515,0.0015686979],"study_design_scores_gemma":[0.000012368777,0.0010624736,0.020065552,0.000018619583,0.00007482468,0.0000758487,0.000083453546,0.00031907196,0.97730255,0.000018380855,0.000952091,0.000014790998],"about_ca_topic_score_codex":0.00085331633,"about_ca_topic_score_gemma":0.0016766168,"teacher_disagreement_score":0.0011109081,"about_ca_system_score_codex":0.00013872697,"about_ca_system_score_gemma":0.00013161784,"threshold_uncertainty_score":0.0037163496},"labels":[],"label_agreement":null},{"id":"W3191436089","doi":"10.1111/1750-3841.15846","title":"High oxygen atmospheric packaging treatment regulates the postharvest changes of Chinese kale ( <b> <i>Brassica oleracea</i> var. <i>alboglabra</i> ) during storage </b>","year":2021,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Postharvest Quality and Shelf Life Management","field":"Agricultural and Biological Sciences","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":"Ministry of Agriculture","funders":"","keywords":"Respiration rate; Chlorophyll; Brassica oleracea; Chlorophyll b; Postharvest; Biochemistry; Shelf life; Food science; Chemistry; Biology; Respiration; Botany","score_opus":0.015279256707405806,"score_gpt":0.22348916653831025,"score_spread":0.20820990983090443,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3191436089","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9982204,0.0005710623,0.00040062246,0.00005095396,0.00001343874,0.000009271877,0.00027785622,0.00004348442,0.00041289796],"genre_scores_gemma":[0.99668044,0.00022636804,0.0004283403,0.000083029605,0.000005793822,0.000025431504,0.000694245,0.00002664843,0.0018297539],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99986005,0.000014098098,0.0000140756365,0.000054933345,0.000022064525,0.000034819597],"domain_scores_gemma":[0.99986494,0.000018386985,0.000039665014,0.000013228527,0.000026750251,0.000037058733],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00011025189,0.00035736582,0.00032697868,0.00025420415,0.0002743623,0.00040326986,0.00018320423,0.00027258412,0.0007686133],"category_scores_gemma":[0.00012207247,0.00018981512,0.00041570576,0.00022791939,0.0002124445,0.00043853399,0.00030648257,0.00043118797,0.00021798212],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00010061343,0.000010211491,0.00058318593,0.000019895951,0.000005258345,0.00003313019,0.000043661512,0.000011171001,0.99888283,0.000012227337,0.000015514903,0.00028223035],"study_design_scores_gemma":[0.00003784508,0.00053441036,0.28883234,0.000016091935,0.00008929353,0.00033812498,0.000569722,0.0014720461,0.7044615,0.00009957916,0.003505496,0.000043505454],"about_ca_topic_score_codex":0.0034594957,"about_ca_topic_score_gemma":0.003607992,"teacher_disagreement_score":0.0034594957,"about_ca_system_score_codex":0.00038456565,"about_ca_system_score_gemma":0.00017865673,"threshold_uncertainty_score":0.006878674},"labels":[],"label_agreement":null},{"id":"W3193189767","doi":"10.1111/1750-3841.15861","title":"Air frying pretreatment and the recovery of lipophilic sinapates from the oil fraction of mustard samples","year":2021,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Phytochemicals and Antioxidant Activities","field":"Medicine","cited_by":18,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Manitoba","funders":"","keywords":"Chemistry; Roasting; DPPH; Food science; Extraction (chemistry); Fraction (chemistry); Antioxidant; Chromatography; Rice bran oil; Maceration (sewage); Bran; Organic chemistry; Raw material","score_opus":0.02440722315235616,"score_gpt":0.2587452634887231,"score_spread":0.23433804033636696,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3193189767","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9968982,0.0010275297,0.0015807408,0.000017885946,0.0000070813007,0.000014529415,0.000110954155,0.000021793188,0.00032121758],"genre_scores_gemma":[0.9927326,0.0009573801,0.004039385,0.000034697234,0.000006352744,0.000026984684,0.0004706852,0.0000322175,0.0016997325],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99985635,0.000019403587,0.000011732316,0.000040036663,0.000037852085,0.000034640485],"domain_scores_gemma":[0.9998636,0.00004099246,0.000037431393,0.00001199911,0.000032615033,0.000013257835],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00017763127,0.00047721996,0.00041420397,0.00035471402,0.00015607965,0.00022031838,0.00012921062,0.00019120655,0.00067972695],"category_scores_gemma":[0.0002746764,0.0001338562,0.0003629724,0.0002791481,0.00017077847,0.00027405279,0.00017515387,0.0004974536,0.00015275858],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000097938966,0.000009388006,0.0002877823,0.0000394628,0.0000074466793,0.00003053412,0.000029270182,0.000021122329,0.99815243,0.000007935141,0.000005405612,0.0013112583],"study_design_scores_gemma":[0.0000033759482,0.0002781915,0.013090067,0.0000071141462,0.000029730381,0.00010824511,0.0000437636,0.00029176165,0.9855794,0.000010638713,0.0005510769,0.0000066655475],"about_ca_topic_score_codex":0.0021582064,"about_ca_topic_score_gemma":0.0042532557,"teacher_disagreement_score":0.0021582064,"about_ca_system_score_codex":0.0001492899,"about_ca_system_score_gemma":0.0001884667,"threshold_uncertainty_score":0.004291296},"labels":[],"label_agreement":null},{"id":"W3199748953","doi":"10.1111/1750-3841.15913","title":"Effect of Revtech thermal processing on volatile organic compounds and chemical characteristics of split yellow pea ( <i>Pisum sativum</i> L.) flour","year":2021,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Protein Hydrolysis and Bioactive Peptides","field":"Biochemistry, Genetics and Molecular Biology","cited_by":16,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Brandon University; University of Manitoba; Canadian Science Centre for Human and Animal Health; Canadian International Grains Institute; Agriculture and Agri-Food Canada","funders":"Natural Sciences and Engineering Research Council of Canada; Saskatchewan Pulse Growers","keywords":"Hexanal; Food science; Chemistry; Octanal; Lipoxygenase; Flavor; Sativum; Linoleic acid; Organoleptic; Caffeic acid; Biochemistry; Fatty acid; Botany; Antioxidant; Biology; Enzyme","score_opus":0.005908540496130767,"score_gpt":0.24179744773866882,"score_spread":0.23588890724253805,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3199748953","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9983059,0.0006100396,0.00048371943,0.000014063839,0.000010515965,0.000012702786,0.000112265436,0.000017102206,0.00043367007],"genre_scores_gemma":[0.99710447,0.0004773929,0.00090091815,0.000036310015,0.000007770712,0.000020109266,0.0002540897,0.00001992657,0.0011790515],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99987876,0.000017621254,0.000009647892,0.000033606982,0.000033330252,0.000026934373],"domain_scores_gemma":[0.9999012,0.000017910592,0.000037600206,0.000009550949,0.000020914977,0.000012955095],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00013015029,0.00040563062,0.0002968464,0.00014164779,0.00009881114,0.0002438612,0.00012513903,0.00020482538,0.0011214205],"category_scores_gemma":[0.00016327605,0.0001520297,0.00038164284,0.00013231057,0.00015435542,0.0001922869,0.00016448788,0.00034700407,0.00018199642],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00030776818,0.000034951896,0.00021359179,0.00006215371,0.000009949669,0.000030842883,0.000015095074,0.00006831023,0.9981857,0.000010408039,0.000013367003,0.0010479228],"study_design_scores_gemma":[0.000015345067,0.001304523,0.01722459,0.000009877105,0.000041154883,0.000066099565,0.000046360725,0.00031125994,0.9801257,0.000010394375,0.0008345408,0.000010082966],"about_ca_topic_score_codex":0.0005858844,"about_ca_topic_score_gemma":0.0010909114,"teacher_disagreement_score":0.0011214205,"about_ca_system_score_codex":0.00013914722,"about_ca_system_score_gemma":0.00010738478,"threshold_uncertainty_score":0.003751576},"labels":[],"label_agreement":null},{"id":"W32017110","doi":"10.1111/1750-3841.15043","title":"School learner's perceptions of the factors that influence methamphetamine use in Manenberg","year":2010,"lang":"en","type":"dissertation","venue":"Journal of Food Science","topic":"Psychosocial Factors Impacting Youth","field":"Social Sciences","cited_by":0,"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 Research Foundation","keywords":"Methamphetamine; Psychology; Perception; Psychiatry","score_opus":0.04419604201311588,"score_gpt":0.360335414057117,"score_spread":0.3161393720440011,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W32017110","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.998367,0.00011219107,0.00001152772,0.00017327674,0.0000041697476,0.0000069900757,0.00003493955,0.0000021485134,0.0012878254],"genre_scores_gemma":[0.99826825,0.00023561215,0.000037658203,0.000085574866,0.0000029032215,0.000005203033,0.000044300326,0.0000012337937,0.0013193032],"study_design_codex":"observational","study_design_gemma":"qualitative","domain_scores_codex":[0.99963224,0.000060722865,0.000017948209,0.000025587955,0.00013992144,0.00012352051],"domain_scores_gemma":[0.99893767,0.00009956723,0.00031392986,0.00001827655,0.00024794092,0.00038262122],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0005401698,0.00017332502,0.00025419955,0.0006667462,0.0017707169,0.001630739,0.00029552713,0.00030173935,0.003945386],"category_scores_gemma":[0.0016747916,0.00019696874,0.00037544503,0.0004758738,0.0005125983,0.00043703808,0.0006884148,0.0007177322,0.00049817417],"study_design_candidate":"qualitative","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000035015288,0.00038629732,0.9810435,0.000018624663,0.000013365168,0.0001604791,0.01180549,0.000015812699,0.00027529633,0.00008721603,0.0004569998,0.0057018274],"study_design_scores_gemma":[0.000005111664,0.00016693812,0.95296556,0.000040607036,0.000018981089,0.00010259065,0.044319246,0.00014446808,0.00013824,0.00003928434,0.0020458617,0.0000131528095],"about_ca_topic_score_codex":0.30098715,"about_ca_topic_score_gemma":0.47792444,"teacher_disagreement_score":0.30098715,"about_ca_system_score_codex":0.0025453374,"about_ca_system_score_gemma":0.0026860533,"threshold_uncertainty_score":0.59847045},"labels":[],"label_agreement":null},{"id":"W38391095","doi":"10.1111/1750-3841.16991","title":"Hydrological character of reconstituted and natural soils: comparison of physical analysis and pedotransfer functions","year":2013,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Soil and Unsaturated Flow","field":"Engineering","cited_by":0,"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":"Government of Saskatchewan","keywords":"Soil water; Environmental science; Hydrology (agriculture); Animal science; Soil science; Geology; Geotechnical engineering; Biology","score_opus":0.0148857967989967,"score_gpt":0.2383288811206705,"score_spread":0.22344308432167378,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W38391095","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99374974,0.0003863306,0.0029193985,0.00003732707,0.000012290862,0.00002387748,0.0015147633,0.000045010784,0.0013112804],"genre_scores_gemma":[0.99666387,0.00033475438,0.0017569106,0.000023383745,0.0000091614065,0.000022242135,0.00077886303,0.000016254206,0.00039451962],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.99989915,0.000011435218,0.00000737888,0.00003583254,0.000027953396,0.000018159913],"domain_scores_gemma":[0.99989796,0.000018365581,0.000019024328,0.000004050397,0.00004211146,0.00001844221],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00020173454,0.00024507722,0.0002067745,0.0007129099,0.00022473883,0.0005179679,0.00021782567,0.00026417815,0.00065888296],"category_scores_gemma":[0.00023596386,0.00011416015,0.00015164891,0.00061549095,0.00021837071,0.0004707854,0.00018721654,0.0002674831,0.00017528502],"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":[0.0004828673,0.00017720768,0.116166554,0.00034173558,0.00008911012,0.00024402987,0.00030714757,0.002015993,0.8559755,0.0003246827,0.00030174383,0.023573421],"study_design_scores_gemma":[0.000073387775,0.00054306386,0.6198588,0.00006189649,0.00018103242,0.00077551755,0.0023773366,0.03601587,0.33174205,0.0011300184,0.0071470127,0.00009402001],"about_ca_topic_score_codex":0.0031509986,"about_ca_topic_score_gemma":0.003581526,"teacher_disagreement_score":0.0031509986,"about_ca_system_score_codex":0.00019985848,"about_ca_system_score_gemma":0.00023937035,"threshold_uncertainty_score":0.0062653422},"labels":[],"label_agreement":null},{"id":"W4200097748","doi":"10.1111/1750-3841.15988","title":"Mixture design methodology and predictive modeling for developing active formulations using essential oils and citrus extract against foodborne pathogens and spoilage microorganisms in rice","year":2021,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Essential Oils and Antimicrobial Activity","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":"Ministère de l'Agriculture, des Pêcheries et de l'Alimentation; Institut National de la Recherche Scientifique","funders":"","keywords":"Food science; Food spoilage; Essential oil; Antimicrobial; Aspergillus niger; Penicillium chrysogenum; Penicillium digitatum; Dried fruit; Broth microdilution; Penicillium; Citrus × sinensis; Chemistry; Biology; Minimum inhibitory concentration; Microbiology; Bacteria; Orange (colour); Antifungal","score_opus":0.08858580803177467,"score_gpt":0.2947997319847049,"score_spread":0.2062139239529302,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4200097748","genre_codex":"methods","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":null,"domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.09415496,0.0018215706,0.90067685,0.000105250576,0.00004672809,0.00042987528,0.00021402733,0.0005484379,0.002002335],"genre_scores_gemma":[0.6583612,0.0016842684,0.33431846,0.00010876516,0.00002789059,0.0021744552,0.0003879133,0.00007170411,0.0028653413],"study_design_codex":"simulation_or_modeling","study_design_gemma":"simulation_or_modeling","domain_scores_codex":[0.99927837,0.0003421074,0.0000481006,0.00012203428,0.00015144511,0.00005793895],"domain_scores_gemma":[0.9990368,0.0007063341,0.00011616602,0.00001968218,0.00010135601,0.000019804527],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0029583122,0.0015449161,0.0014887112,0.0009646823,0.00034456086,0.0009741042,0.0009961573,0.001158399,0.0018196165],"category_scores_gemma":[0.0021870348,0.0009899093,0.0019392855,0.0006882574,0.00034828635,0.0004768987,0.00073476223,0.0010306814,0.00025578635],"study_design_candidate":"simulation_or_modeling","study_design_consensus":"simulation_or_modeling","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00031566495,0.00016898873,0.00091794383,0.0003445135,0.00012415764,0.0000381531,0.000033366516,0.9667841,0.0072626485,0.0013632206,0.000105087216,0.022542132],"study_design_scores_gemma":[0.000031955457,0.00042082786,0.00030815272,0.000008630816,0.00005175883,0.000009495384,0.000007883031,0.9957283,0.0025923126,0.0003206773,0.0005088622,0.000011056652],"about_ca_topic_score_codex":0.0062725977,"about_ca_topic_score_gemma":0.0042696167,"teacher_disagreement_score":0.0062725977,"about_ca_system_score_codex":0.0007884086,"about_ca_system_score_gemma":0.0013539296,"threshold_uncertainty_score":0.015645266},"labels":[],"label_agreement":null},{"id":"W4206100919","doi":"10.1111/1750-3841.16025","title":"Antimicrobial effects of chitosan and garlic against <i>Salmonella</i> spp., <i>Escherichia coli</i> O157:H7, and <i>Listeria monocytogenes</i> in hummus during storage at various temperatures","year":2022,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Garlic and Onion Studies","field":"Agricultural and Biological Sciences","cited_by":16,"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":"Listeria monocytogenes; Salmonella; Food science; Antimicrobial; Chitosan; Escherichia coli; Listeria; Biology; Chemistry; Microbiology; Bacteria; Biochemistry","score_opus":0.009284487618695068,"score_gpt":0.2002827787203748,"score_spread":0.19099829110167973,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4206100919","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99822193,0.0011827527,0.00019436482,0.000013082448,0.000008599536,0.000007437425,0.00010784399,0.000007312126,0.00025668048],"genre_scores_gemma":[0.99639773,0.00084912556,0.001248088,0.00005905042,0.0000065062814,0.000019839243,0.00026836927,0.0000063808097,0.0011447491],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.999846,0.000039432496,0.00002165203,0.000029489755,0.00003571301,0.000027587192],"domain_scores_gemma":[0.99984074,0.000020134397,0.000060721402,0.000010580214,0.000037838287,0.000030084684],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00015547837,0.0004220214,0.00028489224,0.0003016263,0.00015833095,0.00023613064,0.00013327671,0.00029321737,0.00066958525],"category_scores_gemma":[0.00018881942,0.00012228018,0.00035824295,0.00021712812,0.00019106569,0.00017784415,0.00020045295,0.0002246236,0.00010165813],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00065328635,0.000027866372,0.0005239703,0.00011907235,0.000016568925,0.00005156981,0.000020311903,0.00007570676,0.9967692,0.000011425598,0.000014462841,0.0017167059],"study_design_scores_gemma":[0.000014310492,0.0022792746,0.016694553,0.000028360186,0.00008198798,0.0001709694,0.00010027126,0.0003602074,0.9793093,0.000016932881,0.00092572544,0.000018077602],"about_ca_topic_score_codex":0.001220365,"about_ca_topic_score_gemma":0.0023949665,"teacher_disagreement_score":0.001220365,"about_ca_system_score_codex":0.00018642528,"about_ca_system_score_gemma":0.00024123026,"threshold_uncertainty_score":0.002426505},"labels":[],"label_agreement":null},{"id":"W4206609416","doi":"10.1111/1750-3841.16036","title":"Inactivation of stressed <i>Salmonella enterica</i> , <i>Escherichia coli</i> O157:H7, and <i>Listeria monocytogenes</i> in hummus using low dose gamma irradiation","year":2022,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Listeria monocytogenes in Food Safety","field":"Biochemistry, Genetics and Molecular Biology","cited_by":10,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Manitoba","funders":"Jordan University of Science and Technology","keywords":"Listeria monocytogenes; Salmonella enterica; Food science; Desiccation; Food irradiation; Escherichia coli; Salmonella; Inoculation; Microbiology; Irradiation; Biology; Food preservation; Food microbiology; Gamma irradiation; Chemistry; Bacteria; Horticulture; Botany; Biochemistry","score_opus":0.050737313402755974,"score_gpt":0.30447751021969177,"score_spread":0.2537401968169358,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4206609416","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9990036,0.0003159208,0.00037936846,0.0000092940845,0.0000036698902,0.0000069161033,0.000064157386,0.000010073318,0.00020713457],"genre_scores_gemma":[0.99650073,0.0005278618,0.001666264,0.000040097795,0.00000392726,0.000016356264,0.0003415906,0.0000077800905,0.0008954954],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99992156,0.000017433624,0.000008426491,0.000016371629,0.000018756422,0.000017417804],"domain_scores_gemma":[0.99989307,0.000017306504,0.00003858222,0.000010864883,0.00002334949,0.000016769689],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00012849149,0.0002984304,0.00023583994,0.00013621857,0.000089838206,0.00016657541,0.0001739021,0.00021658494,0.00053190166],"category_scores_gemma":[0.00012531302,0.000091823335,0.00026092748,0.00010399415,0.00012350452,0.00008608582,0.00017798443,0.00019329369,0.0001299551],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00015968048,0.000017142156,0.00045805785,0.00004320793,0.000005508974,0.00001595209,0.0000125761435,0.000074870935,0.9984226,0.0000056913323,0.000008830012,0.00077590434],"study_design_scores_gemma":[0.000006717513,0.0012600156,0.010516781,0.0000115939665,0.000019971803,0.00006777386,0.000058018504,0.00041609292,0.98719364,0.00000807733,0.0004367996,0.000004558267],"about_ca_topic_score_codex":0.0008443189,"about_ca_topic_score_gemma":0.0011632633,"teacher_disagreement_score":0.0008443189,"about_ca_system_score_codex":0.00012472672,"about_ca_system_score_gemma":0.00016087115,"threshold_uncertainty_score":0.0017794371},"labels":[],"label_agreement":null},{"id":"W4207024397","doi":"10.1111/1750-3841.16042","title":"Phytosterol oxidation products from coffee silverskin","year":2022,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Tea Polyphenols and Effects","field":"Medicine","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":"Carleton University","funders":"","keywords":"Roasting; Chemistry; Food science; Phytosterol; Catechin; Caffeine; Environmental chemistry; Antioxidant; Biochemistry; Polyphenol; Biology","score_opus":0.021168946936480346,"score_gpt":0.2596681733029558,"score_spread":0.23849922636647541,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4207024397","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.98615813,0.006250219,0.0026750776,0.00009033439,0.00007414904,0.00009125638,0.0013249675,0.00008470792,0.0032511249],"genre_scores_gemma":[0.9885888,0.0021018821,0.0030727878,0.00012829035,0.00002253728,0.000039919625,0.0013835131,0.000040068953,0.004622119],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99979347,0.000017213364,0.000011788327,0.000041458363,0.000095434974,0.00004063164],"domain_scores_gemma":[0.9998217,0.00001800555,0.00004015182,0.00001752578,0.00006889922,0.000033759894],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00016403054,0.0006931353,0.00029909748,0.0010186004,0.00045297018,0.00045770078,0.000111057176,0.00034208677,0.001629761],"category_scores_gemma":[0.00028773,0.00024515623,0.00066798925,0.0005511028,0.00019905422,0.0002233957,0.0004436621,0.00039696816,0.00045114956],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00036420673,0.000020427065,0.0023891684,0.00024820247,0.000039134684,0.0002580442,0.00012976726,0.000060410603,0.99056256,0.00004868839,0.00007546625,0.005803988],"study_design_scores_gemma":[0.000022169745,0.0006398388,0.0642235,0.000085196065,0.0001225669,0.0008967956,0.00024359373,0.00033723214,0.92512196,0.00020099178,0.008059135,0.000047044396],"about_ca_topic_score_codex":0.0032425232,"about_ca_topic_score_gemma":0.0058192783,"teacher_disagreement_score":0.0032425232,"about_ca_system_score_codex":0.0003172879,"about_ca_system_score_gemma":0.0003531264,"threshold_uncertainty_score":0.006447315},"labels":[],"label_agreement":null},{"id":"W4210628203","doi":"10.1111/1750-3841.16014","title":"Effect of selenium biofortification on bioactive compounds and antioxidant activity in germinated black soybean","year":2022,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Selenium in Biological Systems","field":"Nursing","cited_by":21,"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":"Selenium; Biofortification; Germination; Chemistry; Food science; Antioxidant; Sugar; Vitamin E; Polyphenol; Vitamin C; Micronutrient; Botany; Biochemistry; Biology; Organic chemistry","score_opus":0.021402515768167468,"score_gpt":0.2966889443551682,"score_spread":0.2752864285870007,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4210628203","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99873155,0.0006695756,0.00032145466,0.000022462787,0.000010036586,0.0000064928627,0.000096215736,0.000014822309,0.0001274418],"genre_scores_gemma":[0.9978102,0.00039340107,0.0009252428,0.000035761295,0.0000022909073,0.000008412846,0.00019845183,0.000013930556,0.0006123745],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999114,0.000016160187,0.00001000733,0.000028227389,0.000018979641,0.000015186913],"domain_scores_gemma":[0.9998895,0.0000151882305,0.000035097706,0.0000073391707,0.000019102194,0.000033876582],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00013607643,0.00051688234,0.00031838816,0.00029334347,0.00013386577,0.0002406369,0.0001400405,0.00022533533,0.00048810692],"category_scores_gemma":[0.00015873396,0.00013988075,0.00022388315,0.00018183097,0.0001566268,0.00023517259,0.00023999557,0.00042938854,0.000074180294],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00031832233,0.000035189714,0.00031581617,0.000042950447,0.000010731939,0.000027382815,0.00001437224,0.000025312216,0.99818146,0.0000075989237,0.000006918523,0.0010139507],"study_design_scores_gemma":[0.000033552787,0.0016543488,0.022532219,0.000017046168,0.0000707766,0.000106970634,0.00010963224,0.00053274917,0.9737309,0.000038765258,0.0011569571,0.000015990105],"about_ca_topic_score_codex":0.0013572418,"about_ca_topic_score_gemma":0.0022487715,"teacher_disagreement_score":0.0013572418,"about_ca_system_score_codex":0.00019362703,"about_ca_system_score_gemma":0.0001323936,"threshold_uncertainty_score":0.0026987195},"labels":[],"label_agreement":null},{"id":"W4213020329","doi":"10.1111/1750-3841.16077","title":"Chicken muscle hydrolysate reduces blood pressure in spontaneously hypertensive rats, upregulates ACE2, and ameliorates vascular inflammation, fibrosis, and oxidative stress","year":2022,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Protein Hydrolysis and Bioactive Peptides","field":"Biochemistry, Genetics and Molecular Biology","cited_by":21,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Women and Children’s Health Research Institute; University of Alberta","funders":"American Oil Chemists' Society; Natural Sciences and Engineering Research Council of Canada; Alberta Innovates - Technology Futures; Egg Farmers of Canada; Killam Trusts; Women and Children's Health Research Institute","keywords":"Endocrinology; Internal medicine; Angiotensin II; Oxidative stress; Hydrolysate; Chemistry; Inflammation; Angiotensin-converting enzyme 2; Blood pressure; Nitric oxide synthase; Monocyte; Vascular smooth muscle; Nitric oxide; Tumor necrosis factor alpha; Fibrosis; Angiotensin-converting enzyme; Receptor; Angiotensin II receptor type 1; Medicine; Biochemistry; Hydrolysis","score_opus":0.0058532985014096775,"score_gpt":0.2101878912928584,"score_spread":0.20433459279144872,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4213020329","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9978192,0.00097399094,0.00052085426,0.000094883515,0.000048750448,0.000019249748,0.000115915165,0.000049572307,0.00035752804],"genre_scores_gemma":[0.9934877,0.0014517001,0.0011253835,0.00009650172,0.000035030225,0.000053242406,0.00037569352,0.000017335928,0.0033574635],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.999881,0.00002033486,0.0000145565555,0.000021638545,0.00002210547,0.000040359173],"domain_scores_gemma":[0.9997919,0.000013779011,0.000057243506,0.0000168425,0.000019126579,0.00010121636],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00014445685,0.0007399025,0.00055096886,0.00048445337,0.00017053683,0.00024206567,0.00018145703,0.00032902125,0.0014251386],"category_scores_gemma":[0.0001306631,0.0002813562,0.00040322164,0.00015922466,0.00032851694,0.00027740106,0.00018557523,0.0009535072,0.00020664718],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0041489904,0.000969974,0.00054598384,0.00009934645,0.000045029345,0.00006798969,0.000030334517,0.00004939171,0.9906019,0.000036297286,0.00008629641,0.0033186222],"study_design_scores_gemma":[0.00045932512,0.015294304,0.024663111,0.000022290822,0.00016022507,0.0002062212,0.00015347963,0.00089935435,0.95682627,0.000053086787,0.0012434678,0.000018782554],"about_ca_topic_score_codex":0.0010992886,"about_ca_topic_score_gemma":0.002052703,"teacher_disagreement_score":0.0014251386,"about_ca_system_score_codex":0.00020251739,"about_ca_system_score_gemma":0.00025401276,"threshold_uncertainty_score":0.0047675967},"labels":[],"label_agreement":null},{"id":"W4220819827","doi":"10.1111/1750-3841.16130","title":"Purple sweet potato anthocyanin extract regulates redox state related to gut microbiota homeostasis in obese mice","year":2022,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Gut microbiota and health","field":"Biochemistry, Genetics and Molecular Biology","cited_by":19,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Agriculture and Agri-Food Canada","funders":"","keywords":"Gut flora; Malondialdehyde; Superoxide dismutase; Triglyceride; Tumor necrosis factor alpha; Glutathione peroxidase; Chemistry; Endocrinology; Catalase; Akkermansia; Internal medicine; Biochemistry; Antioxidant; Lactobacillus; Cholesterol; Biology; Medicine; Fermentation","score_opus":0.009790028897705116,"score_gpt":0.2726707338997803,"score_spread":0.26288070500207517,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4220819827","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.997982,0.000796768,0.0005885174,0.000104464685,0.000015863494,0.0000128155925,0.00011493954,0.000042177086,0.00034235753],"genre_scores_gemma":[0.99575174,0.0010562445,0.0011726406,0.00012016143,0.0000132617415,0.000033095388,0.0002129107,0.000015830534,0.0016240879],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99993205,0.000014450432,0.00000502659,0.00001705199,0.000012657518,0.00001879585],"domain_scores_gemma":[0.9999279,0.0000032495652,0.000025329675,0.0000059489716,0.00000649331,0.000031182248],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00010845824,0.0003637317,0.0002768288,0.00035908355,0.0001221859,0.00016950189,0.00011432901,0.00026541267,0.00079684606],"category_scores_gemma":[0.00006770043,0.00014864502,0.00024012351,0.00013585396,0.00016212153,0.00023420325,0.00016055332,0.000567104,0.00010414339],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0020118072,0.00029312883,0.0009398425,0.000070895585,0.000024305555,0.00007171924,0.000025998506,0.000053131163,0.9930026,0.000058631744,0.000051011946,0.003396936],"study_design_scores_gemma":[0.0005071512,0.011524197,0.074483916,0.00004485355,0.00024277123,0.0005229645,0.00021363603,0.0020116954,0.90540165,0.00040410794,0.0046072695,0.000035750818],"about_ca_topic_score_codex":0.00035553979,"about_ca_topic_score_gemma":0.00056844583,"teacher_disagreement_score":0.00079684606,"about_ca_system_score_codex":0.00010822486,"about_ca_system_score_gemma":0.00013885178,"threshold_uncertainty_score":0.0026657581},"labels":[],"label_agreement":null},{"id":"W4221046567","doi":"10.1111/1750-3841.16120","title":"Effect of tea polyphenols on the quality of Chinese steamed bun and the action mechanism","year":2022,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Tea Polyphenols and Effects","field":"Medicine","cited_by":19,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"McGill University","funders":"National Key Research and Development Program of China; National Natural Science Foundation of China","keywords":"Chemistry; Differential scanning calorimetry; Polyphenol; Gluten; Hydrogen bond; Hydrophobic effect; Epigallocatechin gallate; Food science; Thermogravimetric analysis; Biophysics; Molecule; Organic chemistry; Antioxidant","score_opus":0.027839944417717644,"score_gpt":0.34277275410801383,"score_spread":0.3149328096902962,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4221046567","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99741817,0.0016393806,0.00033813922,0.000047170528,0.000013833277,0.000012148245,0.00007330655,0.00001605086,0.00044180953],"genre_scores_gemma":[0.9981634,0.00059807795,0.0004235792,0.000046129666,0.000005109077,0.000009000241,0.000077542296,0.000008890669,0.00066842703],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998647,0.000020953301,0.000011131548,0.000027612186,0.000042137097,0.00003348727],"domain_scores_gemma":[0.99986506,0.000017203241,0.00003411606,0.000009149608,0.000035958183,0.000038511513],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00016593766,0.0003361776,0.00029673125,0.00032431402,0.0002071273,0.00029458222,0.00012560157,0.00023664157,0.0009946887],"category_scores_gemma":[0.00023516003,0.00014553068,0.0005285814,0.0002624637,0.00021421655,0.00034157108,0.0002781219,0.00047798577,0.000067847395],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0006800097,0.00007302762,0.001533563,0.00024775875,0.00005338623,0.000076976314,0.00007615523,0.00011936625,0.9920134,0.000046905305,0.000043810076,0.005035772],"study_design_scores_gemma":[0.00003623788,0.0015757901,0.04169556,0.000018970559,0.0001537176,0.00010621884,0.00013076297,0.0012344766,0.95331275,0.000068104,0.0016450187,0.000022283606],"about_ca_topic_score_codex":0.0017722938,"about_ca_topic_score_gemma":0.0026448823,"teacher_disagreement_score":0.0017722938,"about_ca_system_score_codex":0.0002308538,"about_ca_system_score_gemma":0.0001585925,"threshold_uncertainty_score":0.0035239458},"labels":[],"label_agreement":null},{"id":"W4241072068","doi":"10.1111/j.1750-3841.2009.01210.x","title":"Industrial Applications of Selected <i>JFS</i> Articles","year":2009,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Potato Plant Research","field":"Agricultural and Biological Sciences","cited_by":0,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":true,"ca_institutions":"","funders":"","keywords":"Chemistry","score_opus":0.05414220946523029,"score_gpt":0.27058661139216544,"score_spread":0.21644440192693515,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4241072068","genre_codex":"other","genre_gemma":"review","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"review","genre_consensus":null,"domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.02544684,0.09366341,0.048053186,0.021904603,0.11219232,0.0011245288,0.0049633244,0.00387571,0.6887761],"genre_scores_gemma":[0.08561814,0.06843044,0.027063757,0.004945058,0.03270174,0.00041954638,0.0060248454,0.00091858325,0.77387786],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.99932253,0.000056056368,0.000045665907,0.00008598691,0.00043181784,0.00005795665],"domain_scores_gemma":[0.99828845,0.00019803976,0.00011026821,0.00016460403,0.0010859977,0.00015258632],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00087384594,0.00091473694,0.00038535817,0.0051493268,0.0015410241,0.002133311,0.00080101885,0.0011708066,0.1082185],"category_scores_gemma":[0.0014681568,0.0002623954,0.00086788967,0.0036733153,0.00056594063,0.0009980538,0.00064105703,0.00056506717,0.026344925],"study_design_candidate":"not_applicable","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0001734851,0.00013499134,0.00092629786,0.0017785394,0.000043336135,0.0008574947,0.00015433425,0.00049873284,0.046969254,0.0063207285,0.39197984,0.5501631],"study_design_scores_gemma":[0.000012230079,0.00012501072,0.0019373371,0.000191203,0.000027107235,0.0005327296,0.000107057735,0.00027177602,0.025881242,0.0014520927,0.96944314,0.000019088735],"about_ca_topic_score_codex":0.0027169408,"about_ca_topic_score_gemma":0.005358404,"teacher_disagreement_score":0.1082185,"about_ca_system_score_codex":0.0010437215,"about_ca_system_score_gemma":0.000888391,"threshold_uncertainty_score":0.36202693},"labels":[],"label_agreement":null},{"id":"W4245802259","doi":"10.1111/1750-3841.13470","title":"Industrial Applications of Selected <i>JFS</i> Articles","year":2017,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Fermentation and Sensory Analysis","field":"Agricultural and Biological Sciences","cited_by":0,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":true,"ca_institutions":"","funders":"","keywords":"Session (web analytics); Las vegas; Medical education; Quality (philosophy); Psychology; Library science; Medicine; Advertising; Computer science; Business","score_opus":0.0675059843570866,"score_gpt":0.2738325373681993,"score_spread":0.2063265530111127,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4245802259","genre_codex":"other","genre_gemma":"other","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"other","genre_consensus":"other","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.014978981,0.12375021,0.009375833,0.03552689,0.24138544,0.0016458888,0.012234771,0.0026946522,0.5584073],"genre_scores_gemma":[0.068256475,0.1457964,0.015385626,0.012894533,0.116340294,0.0009523387,0.023308968,0.0012996484,0.61576575],"study_design_codex":"not_applicable","study_design_gemma":"not_applicable","domain_scores_codex":[0.9984736,0.00011571542,0.00012215365,0.00013471018,0.0009667274,0.00018715361],"domain_scores_gemma":[0.99393153,0.0005667254,0.00038213143,0.00026058205,0.0039646807,0.0008944614],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0022767738,0.0011536012,0.00069436466,0.0076623247,0.0016716516,0.0040924246,0.0012270825,0.0018567629,0.14828564],"category_scores_gemma":[0.0035702547,0.00030929965,0.0015655817,0.0049608187,0.00055410876,0.0013391039,0.0011112262,0.000989132,0.039158672],"study_design_candidate":"not_applicable","study_design_consensus":"not_applicable","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00033096163,0.00018673776,0.00085843686,0.0033229184,0.000063992346,0.0006366795,0.00014284064,0.00021000458,0.017939158,0.00299374,0.76149434,0.21182011],"study_design_scores_gemma":[0.000024833811,0.00017754908,0.002202185,0.0006899255,0.000036732457,0.00031428543,0.0001490293,0.00011224792,0.005768434,0.0009182555,0.9895885,0.000018046954],"about_ca_topic_score_codex":0.0015889338,"about_ca_topic_score_gemma":0.0033616119,"teacher_disagreement_score":0.14828564,"about_ca_system_score_codex":0.0019068433,"about_ca_system_score_gemma":0.0020704886,"threshold_uncertainty_score":0.4960649},"labels":[],"label_agreement":null},{"id":"W4245998256","doi":"10.1111/1750-3841.12687","title":"Industrial Applications of Selected <i>JFS</i> Articles","year":2014,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Sensory Analysis and Statistical Methods","field":"Agricultural and Biological Sciences","cited_by":1,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":true,"ca_institutions":"","funders":"","keywords":"Ice cream; Food science; Chemistry","score_opus":0.06272343321586653,"score_gpt":0.28525290075909215,"score_spread":0.2225294675432256,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4245998256","genre_codex":"other","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":null,"domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.003944355,0.045170285,0.008836866,0.022766596,0.12439736,0.00055360317,0.0058866474,0.0038134924,0.78463084],"genre_scores_gemma":[0.028939642,0.04626807,0.008291753,0.010200421,0.088673234,0.00042635037,0.008253426,0.0016452727,0.8073017],"study_design_codex":"not_applicable","study_design_gemma":"not_applicable","domain_scores_codex":[0.9988971,0.000076063196,0.0000670643,0.0000873888,0.000756058,0.000116335126],"domain_scores_gemma":[0.9949181,0.00064775307,0.0002490434,0.00036764654,0.0031696605,0.00064775156],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0013757901,0.0010706031,0.00047240595,0.0065864017,0.0018227423,0.0040683597,0.0012924843,0.002030589,0.23125196],"category_scores_gemma":[0.0037092613,0.0003031566,0.0010546197,0.0044583175,0.0006511078,0.0018761569,0.0012663967,0.0010442676,0.08081967],"study_design_candidate":"not_applicable","study_design_consensus":"not_applicable","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00006537764,0.00006403624,0.0002760627,0.0007947145,0.000013999459,0.00021369226,0.00006169045,0.000114317096,0.00366085,0.0021350994,0.84272546,0.14987467],"study_design_scores_gemma":[0.000007221238,0.00005308066,0.0006987416,0.00028736622,0.000008397827,0.00015904156,0.00008002857,0.00009435103,0.0014609249,0.0007087796,0.9964317,0.000010335928],"about_ca_topic_score_codex":0.0027844661,"about_ca_topic_score_gemma":0.005217316,"teacher_disagreement_score":0.23125196,"about_ca_system_score_codex":0.001549115,"about_ca_system_score_gemma":0.001296255,"threshold_uncertainty_score":0.7736149},"labels":[],"label_agreement":null},{"id":"W4246470765","doi":"10.1111/j.1750-3841.2006.00088.x","title":"Physical and Mechanical Properties of Pea Starch Edible Films Containing Beeswax Emulsions","year":2006,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Nanocomposite Films for Food Packaging","field":"Materials Science","cited_by":126,"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":"Western Grains Research Foundation","keywords":"Beeswax; Starch; Plasticizer; Wax; Ultimate tensile strength; Materials science; Amylose; Chemical engineering; Elongation; Oxygen permeability; Glycerol; Polymer chemistry; Chemistry; Composite material; Organic chemistry; Oxygen","score_opus":0.02194679276106768,"score_gpt":0.26075695494155454,"score_spread":0.23881016218048687,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4246470765","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9985468,0.0004405309,0.00041988594,0.000016482565,0.000008016308,0.000010673105,0.000041039715,0.000011006069,0.00050568616],"genre_scores_gemma":[0.9977951,0.00035118862,0.0007189143,0.000021409716,0.0000038141673,0.000012908455,0.00007293739,0.00000782282,0.0010158787],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999398,0.000006043862,0.000006022298,0.000013308607,0.000021956354,0.000012869752],"domain_scores_gemma":[0.9998678,0.000035400324,0.000040315248,0.000006675074,0.000026809734,0.000023007899],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00014789993,0.0002579587,0.00014845593,0.00014080117,0.0000963951,0.00020773945,0.00009739864,0.00022038665,0.0011808173],"category_scores_gemma":[0.00020037212,0.00015568518,0.00013463284,0.00009484596,0.0001440817,0.00019561817,0.00009608857,0.0003319229,0.00011340857],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00003493445,0.000007260256,0.0000503295,0.000018617817,0.000002277365,0.000021990394,0.000009245749,0.000018530822,0.99956733,0.000008483187,0.0000044362773,0.0002565631],"study_design_scores_gemma":[0.000012869907,0.00023877832,0.0024041608,0.0000054855277,0.000014481925,0.000038394017,0.00001538042,0.00023025472,0.996747,0.000007958913,0.00028277285,0.0000024473886],"about_ca_topic_score_codex":0.00037763576,"about_ca_topic_score_gemma":0.0004692703,"teacher_disagreement_score":0.0011808173,"about_ca_system_score_codex":0.00014143414,"about_ca_system_score_gemma":0.0000697687,"threshold_uncertainty_score":0.003950238},"labels":[],"label_agreement":null},{"id":"W4280510575","doi":"10.1111/1750-3841.16167","title":"Loadings of lycopene in emulsion and sodium alginate–K‐carrageenan composite systems: Preparation, characterization, bioaccessibility, and kinetics","year":2022,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","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":"Agriculture and Agri-Food Canada","funders":"Natural Science Foundation of Tianjin City; National Natural Science Foundation of China","keywords":"Chemistry; Emulsion; Chromatography; Fourier transform infrared spectroscopy; Sodium; Thermal stability; Particle size; Chemical engineering; Nuclear chemistry; Organic chemistry","score_opus":0.017021903354984415,"score_gpt":0.24300413243217373,"score_spread":0.22598222907718932,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4280510575","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99153847,0.0018659569,0.0057975743,0.00003683827,0.000016187034,0.00003633947,0.00008304562,0.00003897656,0.0005866767],"genre_scores_gemma":[0.9920298,0.0009770218,0.005014902,0.000022645618,0.0000074352497,0.000036980808,0.00012899227,0.000018386158,0.0017637914],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99987483,0.000015073852,0.000012223708,0.000038513692,0.000044789114,0.000014446988],"domain_scores_gemma":[0.9998667,0.000026765,0.000046380042,0.000010214922,0.000029115037,0.000020844005],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00022348434,0.00021656946,0.0001899502,0.00016163316,0.00010401487,0.00028137362,0.00011712523,0.00023119719,0.00041255596],"category_scores_gemma":[0.0002613804,0.00012162872,0.00016413913,0.00013827161,0.00012216959,0.0003395783,0.00013743076,0.00032344452,0.00014410671],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00003327553,0.000006589137,0.00006648696,0.000025969564,0.000002196472,0.000016030097,0.0000070991896,0.000051509454,0.99916863,0.000017141308,0.0000045050547,0.0006006144],"study_design_scores_gemma":[0.000005409256,0.00018138987,0.0008939666,0.0000035121514,0.000008265415,0.00006103594,0.0000066519638,0.0008991832,0.9973605,0.000016469012,0.00055927376,0.00000433405],"about_ca_topic_score_codex":0.00052088255,"about_ca_topic_score_gemma":0.00083698303,"teacher_disagreement_score":0.00052088255,"about_ca_system_score_codex":0.00023849237,"about_ca_system_score_gemma":0.00016929595,"threshold_uncertainty_score":0.0017303824},"labels":[],"label_agreement":null},{"id":"W4280513660","doi":"10.1111/1750-3841.16202","title":"In vitro inhibition of starch digestive enzymes by ultrasound‐assisted extracted polyphenols from <i>Ascophyllum nodosum</i> seaweeds","year":2022,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Seaweed-derived Bioactive Compounds","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":"University of Manitoba","funders":"Ministerio de Ciencia e Innovación; Xunta de Galicia; Generalitat Valenciana","keywords":"Ascophyllum; Chemistry; DPPH; Polyphenol; Amylase; Sonication; Starch; Chromatography; Enzyme; Food science; High-performance liquid chromatography; Substrate (aquarium); Extraction (chemistry); Antioxidant; Biochemistry; Botany; Algae; Biology","score_opus":0.01912995322268462,"score_gpt":0.2329268046063572,"score_spread":0.21379685138367258,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4280513660","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9959402,0.0020788098,0.0010405836,0.000023329092,0.000014794914,0.000014658054,0.00016970972,0.000024937783,0.000693037],"genre_scores_gemma":[0.99509335,0.0011297469,0.0015771027,0.0000368637,0.000009378533,0.000014773541,0.0005892786,0.000013553214,0.0015359526],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999186,0.000017817916,0.000010799879,0.000015981996,0.000019651965,0.00001713382],"domain_scores_gemma":[0.9999198,0.000016361186,0.00002569162,0.0000073802007,0.000014275546,0.000016420494],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00010769437,0.00048413879,0.0002265296,0.00015727842,0.000086470536,0.00015613071,0.00009691031,0.0001612125,0.00050822773],"category_scores_gemma":[0.00011256357,0.00009307988,0.0002535407,0.00014663809,0.0000971355,0.00012018184,0.00014258664,0.00020824534,0.00016206807],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000067296656,0.000013413776,0.000083458704,0.000032634965,0.0000046731093,0.000012259466,0.0000056796744,0.000022178307,0.9992436,0.0000048481597,0.0000060768216,0.00050389045],"study_design_scores_gemma":[0.0000057540074,0.0004851996,0.0037709356,0.000008106121,0.000024296909,0.000054160224,0.000016090902,0.00021491828,0.9946536,0.000007769485,0.00075615244,0.000002903236],"about_ca_topic_score_codex":0.00075812225,"about_ca_topic_score_gemma":0.0010088529,"teacher_disagreement_score":0.00075812225,"about_ca_system_score_codex":0.00009670288,"about_ca_system_score_gemma":0.00010997845,"threshold_uncertainty_score":0.0017001629},"labels":[],"label_agreement":null},{"id":"W4281634251","doi":"10.1111/1750-3841.16200","title":"Creating foods for older adults: Emotional responses and liking of microwave‐assisted thermal sterilization processed meals","year":2022,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Sensory Analysis and Statistical Methods","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":"University of Guelph","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Meal; Flavor; Sterilization (economics); Meal preparation; Food science; Psychology; Chemistry","score_opus":0.054849583172911345,"score_gpt":0.31161803571663643,"score_spread":0.2567684525437251,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4281634251","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9997124,0.00005125066,0.000040457177,0.0000073145634,0.0000022753895,0.0000068289264,0.000014777585,0.0000010423862,0.00016369368],"genre_scores_gemma":[0.99909985,0.00010944703,0.0002542791,0.000054489767,0.0000070483497,0.000017277362,0.000041535623,9.757703e-7,0.00041502126],"study_design_codex":"observational","study_design_gemma":"observational","domain_scores_codex":[0.99988997,0.000029177841,0.000009954906,0.000016050317,0.000038238904,0.000016465025],"domain_scores_gemma":[0.99962234,0.00007178165,0.0001459271,0.000018077742,0.00008269711,0.00005910242],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00036786194,0.00025632148,0.00021097175,0.00014455839,0.00017918013,0.0002524285,0.0000707912,0.0003414527,0.0013403862],"category_scores_gemma":[0.0011859525,0.000112186906,0.0002755099,0.000067804904,0.00010956561,0.00018049982,0.0002307598,0.00029301224,0.00018637373],"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":[0.00475019,0.0025513778,0.7951754,0.00042637475,0.000281611,0.0007238475,0.00872547,0.0001570789,0.13630821,0.000036660003,0.0005540217,0.05030971],"study_design_scores_gemma":[0.000026292955,0.0029717346,0.99187535,0.0000105576055,0.00005254493,0.00041446404,0.0019647586,0.00011224528,0.002260505,0.000011617242,0.0002909398,0.000008846128],"about_ca_topic_score_codex":0.00058503903,"about_ca_topic_score_gemma":0.0010195848,"teacher_disagreement_score":0.0013403862,"about_ca_system_score_codex":0.000071426024,"about_ca_system_score_gemma":0.000055301396,"threshold_uncertainty_score":0.0044840574},"labels":[],"label_agreement":null},{"id":"W4281689153","doi":"10.1111/1750-3841.16208","title":"Chitosan–ZnO nanocomposite coating for inhibition of <i>Listeria monocytogenes</i> on the surface and within white brined cheese","year":2022,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Nanocomposite Films for Food Packaging","field":"Materials Science","cited_by":19,"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":"Listeria monocytogenes; Chitosan; Nanocomposite; Coating; Food science; White (mutation); Chemistry; Materials science; Composite material; Biology; Biochemistry; Bacteria","score_opus":0.028788930013694713,"score_gpt":0.26426036792903396,"score_spread":0.23547143791533925,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4281689153","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9967231,0.00082656887,0.0016169209,0.000036400157,0.000021324557,0.000016511516,0.00006202105,0.000039158775,0.00065819325],"genre_scores_gemma":[0.99522287,0.0006077046,0.0029197696,0.00004166635,0.00000721377,0.000017391032,0.000116694246,0.000013878781,0.0010527924],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998938,0.0000090272015,0.0000097550555,0.000029191842,0.000038625505,0.000019534695],"domain_scores_gemma":[0.9999299,0.000008823149,0.00002398248,0.000003826259,0.000022551552,0.000010915853],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000094544615,0.00038688903,0.00022392371,0.00014747113,0.0000830017,0.0002021971,0.00019044563,0.0002794317,0.00045427735],"category_scores_gemma":[0.000117526964,0.00018587947,0.0003215012,0.00008309729,0.00013553862,0.000111469264,0.00013820399,0.00024716053,0.00008638655],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00003049109,0.0000065578747,0.000058441005,0.000021121085,0.0000021085673,0.000012401179,0.0000030500207,0.000031272146,0.9995377,0.0000033208123,0.000006223253,0.0002872729],"study_design_scores_gemma":[0.000007336685,0.0002806222,0.0037370578,0.0000054956467,0.000018828703,0.00006111891,0.000015626463,0.0007359134,0.99479973,0.0000037862917,0.00032923056,0.000005183086],"about_ca_topic_score_codex":0.001771506,"about_ca_topic_score_gemma":0.0027360714,"teacher_disagreement_score":0.001771506,"about_ca_system_score_codex":0.0001931557,"about_ca_system_score_gemma":0.00012727827,"threshold_uncertainty_score":0.003522396},"labels":[],"label_agreement":null},{"id":"W4283034052","doi":"10.1111/1750-3841.16216","title":"Preparation and characterization of the dimethyl sulfide‐β‐cyclodextrin inclusion complex","year":2022,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Drug Solubulity and Delivery Systems","field":"Pharmacology, Toxicology and Pharmaceutics","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":"Mining Association of Canada","funders":"","keywords":"Cyclodextrin; Characterization (materials science); Inclusion (mineral); Dimethyl sulfide; Sulfide; Chemistry; Materials science; Nanotechnology; Chromatography; Organic chemistry; Mineralogy; Sulfur","score_opus":0.1008457294119426,"score_gpt":0.40951926737178423,"score_spread":0.30867353795984165,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4283034052","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9895732,0.0004186928,0.007799827,0.000057213023,0.000022997654,0.00008067036,0.00028736144,0.00006303632,0.0016971126],"genre_scores_gemma":[0.9894254,0.0002727837,0.007069148,0.000031309493,0.000003538854,0.000075974735,0.00041801832,0.000029457298,0.0026743668],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998969,0.000011475023,0.00001174672,0.000025710198,0.000039476272,0.000014640207],"domain_scores_gemma":[0.99991405,0.00002205297,0.00001674313,0.000010243639,0.000021785901,0.000015190428],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00015028757,0.00019301908,0.0002488944,0.00017439511,0.00021915184,0.00026589417,0.00021531638,0.0002351486,0.0013094048],"category_scores_gemma":[0.00036263518,0.00013569121,0.00014153695,0.00024467518,0.00016309136,0.00019410448,0.00022243525,0.0002200377,0.0002627253],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00011922555,0.000056899862,0.00043800165,0.00010645521,0.000013110503,0.000095607924,0.00006712228,0.0011590697,0.99370944,0.00055598054,0.00014590402,0.0035331328],"study_design_scores_gemma":[0.00001624158,0.000100882884,0.00076300366,0.000003854217,0.000008827296,0.000044267967,0.000021633903,0.006325785,0.990031,0.00006099618,0.0026152474,0.00000828112],"about_ca_topic_score_codex":0.00045338878,"about_ca_topic_score_gemma":0.00056392414,"teacher_disagreement_score":0.0013094048,"about_ca_system_score_codex":0.0002831114,"about_ca_system_score_gemma":0.00018164277,"threshold_uncertainty_score":0.0043803453},"labels":[],"label_agreement":null},{"id":"W4283833715","doi":"10.1111/1750-3841.16243","title":"Mechanical stress on canola seed during dehulling","year":2022,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Agricultural Engineering and Mechanization","field":"Engineering","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":"Genome Prairie; University of Saskatchewan","funders":"Mitacs","keywords":"Canola; Endosperm; Water content; Fiber; Moisture; Agronomy; Materials science; Food science; Composite material; Botany; Chemistry; Biology; Engineering","score_opus":0.007371324402489488,"score_gpt":0.18533103641756418,"score_spread":0.17795971201507468,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4283833715","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9985948,0.00024777662,0.00041115988,0.000027581851,0.000008754688,0.000010754317,0.00008537979,0.000018918476,0.0005948815],"genre_scores_gemma":[0.9985568,0.00018793187,0.00041477708,0.000027233957,0.0000037181244,0.00001623691,0.0001057012,0.0000114454015,0.000676208],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99986553,0.000007949646,0.0000067784044,0.000027839551,0.0000625021,0.000029357294],"domain_scores_gemma":[0.99981564,0.00006819099,0.000039484814,0.000013054229,0.000034645716,0.000029003146],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00012539598,0.0002989401,0.0002946932,0.0002801733,0.00036269156,0.00030796262,0.00025756378,0.000291081,0.0015643099],"category_scores_gemma":[0.00034369394,0.00019080516,0.00021014702,0.00027609788,0.000296918,0.00024410174,0.0002120628,0.00039011973,0.00019499917],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00019629221,0.000048638947,0.002786196,0.00008455678,0.000010528605,0.00036131855,0.00016394838,0.00220419,0.9888397,0.000060488,0.000086355016,0.0051578763],"study_design_scores_gemma":[0.00002411384,0.0010996157,0.1080262,0.000027886561,0.00003502886,0.00027496603,0.0006036816,0.021444583,0.8661158,0.00014392997,0.002146964,0.00005721302],"about_ca_topic_score_codex":0.002432944,"about_ca_topic_score_gemma":0.0062434925,"teacher_disagreement_score":0.002432944,"about_ca_system_score_codex":0.00034288756,"about_ca_system_score_gemma":0.00016996475,"threshold_uncertainty_score":0.0052331686},"labels":[],"label_agreement":null},{"id":"W4292542353","doi":"10.1111/1750-3841.16273","title":"Development of a natural antifungal formulation for grated cheese and a microencapsulation approach using whey protein isolate and maltodextrin blend","year":2022,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Microencapsulation and Drying Processes","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":"McGill University; Institut National de la Recherche Scientifique","funders":"","keywords":"Maltodextrin; Penicillium chrysogenum; Penicillium citrinum; Chemistry; Penicillium roqueforti; Food science; Whey protein isolate; Penicillium digitatum; Penicillium italicum; Penicillium; Water activity; Aspergillus niger; Emulsion; Chromatography; Spray drying; Antifungal; Whey protein; Microbiology; Biology; Biochemistry; Water content","score_opus":0.03977909623655238,"score_gpt":0.2503129733799536,"score_spread":0.21053387714340124,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4292542353","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.97623116,0.0028784524,0.018365558,0.000119327524,0.000060296497,0.00012970607,0.00019172422,0.00010973861,0.0019140827],"genre_scores_gemma":[0.9685828,0.0022233913,0.025935829,0.000060423397,0.000016826112,0.00008891663,0.00026035667,0.000034462213,0.0027969473],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999074,0.000007715207,0.000009701212,0.00002128913,0.00003863948,0.000015357182],"domain_scores_gemma":[0.99995327,0.000005025249,0.00001650822,0.0000033861704,0.000012077268,0.000009847859],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00013726887,0.00035620152,0.00027767784,0.00022370071,0.000102047416,0.00031509486,0.00023321477,0.0003231252,0.00040924194],"category_scores_gemma":[0.000106718704,0.00017663564,0.00046623146,0.00014504994,0.00010040035,0.00022207711,0.00023119258,0.00040118262,0.0001932047],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00001696,0.00001554188,0.00004702744,0.000039694165,0.000005293333,0.000041263043,0.000004977788,0.0001007684,0.99834645,0.000034148128,0.000009743917,0.0013380846],"study_design_scores_gemma":[0.0000079854635,0.00021882216,0.0013592388,0.000008225775,0.000027279424,0.00016631623,0.000011457175,0.0012693324,0.99534804,0.000009595725,0.0015665741,0.0000071451504],"about_ca_topic_score_codex":0.00057007006,"about_ca_topic_score_gemma":0.0011949423,"teacher_disagreement_score":0.00057007006,"about_ca_system_score_codex":0.00021377298,"about_ca_system_score_gemma":0.00017145673,"threshold_uncertainty_score":0.0015510321},"labels":[],"label_agreement":null},{"id":"W4296416929","doi":"10.1111/1750-3841.16302","title":"Combined effect of beet powder and lentil flour as a partial nitrite substitute on physicochemical, texture and sensory characteristics, color, and oxidative stability of pork bologna","year":2022,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Meat and Animal Product Quality","field":"Agricultural and Biological Sciences","cited_by":11,"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 Saskatchewan","funders":"Saskatchewan Pulse Growers; Ministry of Agriculture - Saskatchewan","keywords":"Food science; Nitrite; Texture (cosmology); Wheat flour; Chemistry; Oxidative phosphorylation; Sensory system; Nitrate; Biology; Computer science; Biochemistry; Organic chemistry; Artificial intelligence","score_opus":0.026270154580835564,"score_gpt":0.2547703021932067,"score_spread":0.2285001476123711,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4296416929","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99891055,0.0007043826,0.00013880525,0.000018701967,0.000008426968,0.000011490487,0.000048613685,0.000011890222,0.00014705397],"genre_scores_gemma":[0.9965407,0.000577843,0.0013159775,0.000052439926,0.000010221004,0.0000280566,0.00015658328,0.000014252278,0.0013038376],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99978524,0.00005247011,0.000019330657,0.000058735106,0.000046544188,0.000037701546],"domain_scores_gemma":[0.9997974,0.00002641983,0.000052649444,0.000017267475,0.000035681587,0.00007056841],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00022692022,0.0005829967,0.0007787944,0.00034557347,0.00021486233,0.0004889868,0.00029046336,0.00029134005,0.000762502],"category_scores_gemma":[0.00027363322,0.00020461009,0.00042457,0.0002259989,0.0002736473,0.0002589641,0.00037026955,0.0005125788,0.00012816317],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0034786577,0.0004544688,0.00069267885,0.0002044931,0.00007589479,0.0000580599,0.00004523448,0.000121468336,0.99043286,0.000015779451,0.000029831062,0.0043905233],"study_design_scores_gemma":[0.00022544162,0.024484038,0.0464378,0.000079052516,0.0005772838,0.00029870463,0.00019318954,0.0013313956,0.9226387,0.000041689585,0.003643412,0.000049218084],"about_ca_topic_score_codex":0.0017128803,"about_ca_topic_score_gemma":0.0037319774,"teacher_disagreement_score":0.0017128803,"about_ca_system_score_codex":0.00026957013,"about_ca_system_score_gemma":0.00030944005,"threshold_uncertainty_score":0.0034057498},"labels":[],"label_agreement":null},{"id":"W4296781500","doi":"10.1111/1750-3841.16311","title":"Effects of <i>Ligustrum robustum</i> (Rxob.) Blume extract on the quality of peanut and palm oils during storage and frying process","year":2022,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Phytochemicals and Antioxidant Activities","field":"Medicine","cited_by":14,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"McGill University","funders":"National Key Research and Development Program of China; National Natural Science Foundation of China","keywords":"Chemistry; Peroxide value; Antioxidant; Food science; Acid value; Flavor; Palm oil; Organic chemistry; Biochemistry","score_opus":0.023213225674523698,"score_gpt":0.2904338818819702,"score_spread":0.2672206562074465,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4296781500","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99547774,0.0031486917,0.00042867434,0.00007032451,0.000023331828,0.000019068053,0.00017642578,0.00004226432,0.00061336404],"genre_scores_gemma":[0.9959091,0.0012248394,0.0012183816,0.00010858111,0.0000134533375,0.000018106743,0.00031015975,0.000013759286,0.0011836557],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999114,0.000016203412,0.000010748028,0.000021000713,0.000016443595,0.000024206991],"domain_scores_gemma":[0.99989414,0.00001328221,0.00004089227,0.0000075493554,0.000017547405,0.000026662552],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00012314737,0.00059999805,0.0004571281,0.00035428483,0.00020004417,0.00023656443,0.00020523553,0.00028445665,0.00079512165],"category_scores_gemma":[0.00017123585,0.00012570976,0.00046757312,0.00025057443,0.0001505756,0.00030502246,0.0002243877,0.00047836747,0.00015662651],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00097483845,0.00014023765,0.00031573215,0.00019027044,0.000028420418,0.00005447291,0.00002754549,0.0000804511,0.99483806,0.00002206756,0.00003329875,0.0032945352],"study_design_scores_gemma":[0.0000462479,0.004685994,0.016616112,0.000038244303,0.00016866294,0.0001638413,0.000075129064,0.00044655296,0.97572577,0.000034058034,0.0019779163,0.000021434646],"about_ca_topic_score_codex":0.000981185,"about_ca_topic_score_gemma":0.0015090241,"teacher_disagreement_score":0.000981185,"about_ca_system_score_codex":0.00012946493,"about_ca_system_score_gemma":0.00014226491,"threshold_uncertainty_score":0.0026599765},"labels":[],"label_agreement":null},{"id":"W4307337596","doi":"10.1111/1750-3841.16334","title":"Food safety risk‐assessment systems utilized by China, Australia/New Zealand, Canada, and the United States","year":2022,"lang":"en","type":"review","venue":"Journal of Food Science","topic":"Food Safety and Hygiene","field":"Agricultural and Biological Sciences","cited_by":25,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":true,"ca_institutions":"","funders":"","keywords":"Food safety risk analysis; Food safety; Business; Harmonization; Risk assessment; China; Hazard analysis and critical control points; Government (linguistics); Political science; Medicine; Computer science; Computer security","score_opus":0.0504460619246094,"score_gpt":0.28853497308683135,"score_spread":0.23808891116222194,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4307337596","genre_codex":"review","genre_gemma":"review","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"review","genre_consensus":"review","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.0011255449,0.9872766,0.0007201234,0.0012906651,0.00022958804,0.00017981809,0.0002846586,0.000025331861,0.0088676475],"genre_scores_gemma":[0.011426683,0.98369044,0.0025870742,0.0005270801,0.00002963415,0.00010708347,0.0002544301,0.0000065397885,0.0013710673],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.9973265,0.0005998262,0.00043421023,0.00025253577,0.0012140943,0.00017287773],"domain_scores_gemma":[0.9969965,0.00072443293,0.00042452166,0.00010378438,0.0016356759,0.00011511221],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0058941664,0.001071001,0.0012777774,0.0073441304,0.00087219424,0.0026074515,0.0014190517,0.00089573767,0.0021442405],"category_scores_gemma":[0.005684651,0.00035346387,0.0012817449,0.009766821,0.0010630363,0.0016697167,0.0011475082,0.0011531146,0.00038640914],"study_design_candidate":"not_applicable","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":[0.00008941537,0.000037485228,0.0013846593,0.09516624,0.0004990807,0.000179873,0.0009925998,0.0010637047,0.0018633532,0.021289572,0.020785797,0.85664827],"study_design_scores_gemma":[0.000040136223,0.00015201476,0.008673369,0.060581464,0.0012904599,0.00042856336,0.0009728547,0.00036120467,0.0016964127,0.0023235315,0.923405,0.00007492037],"about_ca_topic_score_codex":0.18222813,"about_ca_topic_score_gemma":0.24057798,"teacher_disagreement_score":0.81777185,"about_ca_system_score_codex":0.009273137,"about_ca_system_score_gemma":0.03460542,"threshold_uncertainty_score":0.3623349},"labels":[],"label_agreement":null},{"id":"W4307501639","doi":"10.1111/1750-3841.16380","title":"Sensory characterization of yellow pea and ground chicken hybrid meat burgers using static and dynamic methodologies","year":2022,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Sensory Analysis and Statistical Methods","field":"Agricultural and Biological Sciences","cited_by":18,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Acadia University","funders":"Research Nova Scotia; Canada Foundation for Innovation","keywords":"Food science; Processed meat; Sensory system; Livestock; Food products; Consumption (sociology); Mathematics; Biology; Psychology; Ecology; Cognitive psychology","score_opus":0.10018756992652171,"score_gpt":0.3251157930795288,"score_spread":0.2249282231530071,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4307501639","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9988721,0.000162237,0.0005184279,0.000010069552,0.000004299917,0.000016140773,0.00007334092,0.0000041705684,0.00033914892],"genre_scores_gemma":[0.99589807,0.0002829049,0.0021463905,0.00007443822,0.000004230405,0.00003320763,0.0002884492,0.0000080924665,0.0012641139],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.9998418,0.000026120337,0.000010915651,0.0000352464,0.00006498968,0.000020878999],"domain_scores_gemma":[0.99973744,0.000051286126,0.000048017166,0.000009933484,0.000111729416,0.000041479885],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00039713754,0.00027343008,0.00017005489,0.00045447357,0.00018842483,0.00028662142,0.00012982183,0.00026942906,0.0014693779],"category_scores_gemma":[0.00033146725,0.00015253093,0.00036413677,0.00026882865,0.00022918373,0.00026355172,0.00027876726,0.00039969594,0.00016100082],"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":[0.0008075035,0.00015173345,0.008484365,0.00014300685,0.000030005267,0.00013429498,0.00033181824,0.00013148779,0.9850706,0.00003498129,0.00007313102,0.0046070623],"study_design_scores_gemma":[0.000054960612,0.012450343,0.6064535,0.00008008278,0.00018975313,0.0010955177,0.0029606929,0.002429308,0.37176275,0.000113034155,0.0023337398,0.00007628809],"about_ca_topic_score_codex":0.0013883184,"about_ca_topic_score_gemma":0.0023467757,"teacher_disagreement_score":0.0014693779,"about_ca_system_score_codex":0.00011561357,"about_ca_system_score_gemma":0.000081136444,"threshold_uncertainty_score":0.0049155354},"labels":[],"label_agreement":null},{"id":"W4310220144","doi":"10.1111/1750-3841.16385","title":"Sugar profiles modulation of mangoes during osmotic dehydration in agave syrup solutions","year":2022,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Postharvest Quality and Shelf Life Management","field":"Agricultural and Biological Sciences","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":"Université Laval","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Osmotic dehydration; Sugar; Sucrose; Chemistry; Fructose; Xanthan gum; Food science; Agave; Glucose syrup; Osmotic pressure; Chromatography; Botany; Biochemistry; Rheology; Biology; Materials science","score_opus":0.0449359841731594,"score_gpt":0.24041097860699842,"score_spread":0.19547499443383903,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4310220144","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99885964,0.00031736484,0.00032114686,0.00001458666,0.000004584393,0.000009668955,0.00009702796,0.000010301623,0.00036550715],"genre_scores_gemma":[0.99697125,0.0003240881,0.0010314985,0.000032897256,0.0000055178684,0.00002099481,0.00022676775,0.000015182614,0.0013718933],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999449,0.0000075065977,0.00000331269,0.000014175147,0.000013653299,0.000016394135],"domain_scores_gemma":[0.99991536,0.000011552009,0.000028681452,0.00000426439,0.000016396276,0.000023616809],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00007863028,0.00030862688,0.00019736128,0.00015299166,0.00010954692,0.00022501651,0.00009606448,0.0001418063,0.0005270884],"category_scores_gemma":[0.000102170095,0.000119987984,0.00016123187,0.00011990781,0.00012359311,0.00021035472,0.00014805232,0.00033887444,0.00009827289],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00003513565,0.0000040876344,0.0001715784,0.000010749781,0.0000015056136,0.000012358204,0.000010748489,0.000008273912,0.9995758,0.000004930887,0.0000018093036,0.00016295828],"study_design_scores_gemma":[0.0000035629173,0.00040773096,0.034778338,0.00000932313,0.000022262459,0.00008172802,0.00011553671,0.0004531033,0.9632929,0.000029760275,0.0007970551,0.000008642161],"about_ca_topic_score_codex":0.00054437877,"about_ca_topic_score_gemma":0.0011089324,"teacher_disagreement_score":0.00054437877,"about_ca_system_score_codex":0.00010996944,"about_ca_system_score_gemma":0.00010392297,"threshold_uncertainty_score":0.0017632842},"labels":[],"label_agreement":null},{"id":"W4310668163","doi":"10.1111/1750-3841.16387","title":"Inhibition of spoilage bacteria on marinated chicken by essential oils under aerobic and vacuum packaging","year":2022,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Essential Oils and Antimicrobial Activity","field":"Agricultural and Biological Sciences","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 Winnipeg; University of Manitoba","funders":"University of Sharjah","keywords":"Food science; Food spoilage; Carvacrol; Microorganism; Aerobic bacteria; Bacteria; Vacuum packing; Chemistry; Lactic acid; Essential oil; Shelf life; Thymol; Biology","score_opus":0.009505129239198143,"score_gpt":0.2061992821402966,"score_spread":0.19669415290109846,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4310668163","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99900013,0.00041083555,0.00023920329,0.000011045847,0.000008037466,0.000008938087,0.00005497338,0.000007632978,0.00025922217],"genre_scores_gemma":[0.99713093,0.0004215903,0.0012235611,0.000019160032,0.000005534569,0.000019814914,0.00019589471,0.000008206098,0.0009752038],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998122,0.000040145653,0.000019698697,0.00004016028,0.000047067435,0.00004075919],"domain_scores_gemma":[0.9997811,0.000035886987,0.00007518295,0.000014811885,0.000059264607,0.00003375604],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0001554625,0.0005162792,0.00023712423,0.00019445088,0.00016745656,0.00028919065,0.00019569113,0.00020325385,0.0007735555],"category_scores_gemma":[0.00023336669,0.00016728595,0.000293972,0.00014806786,0.00019772685,0.00021831156,0.0002502915,0.0002638937,0.00018730975],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00038439254,0.000043103428,0.00081202405,0.00006591218,0.0000065361432,0.000028405959,0.000040145485,0.000034391836,0.99725777,0.000007854315,0.000009694005,0.0013097881],"study_design_scores_gemma":[0.0000059718586,0.001968929,0.013601459,0.0000208498,0.000026411015,0.000067484325,0.0001191256,0.00022864863,0.98344326,0.000007220088,0.0005047163,0.000005995449],"about_ca_topic_score_codex":0.0011759424,"about_ca_topic_score_gemma":0.0016823041,"teacher_disagreement_score":0.0011759424,"about_ca_system_score_codex":0.00014218922,"about_ca_system_score_gemma":0.00017159298,"threshold_uncertainty_score":0.0025877953},"labels":[],"label_agreement":null},{"id":"W4310668868","doi":"10.1111/1750-3841.16408","title":"Microwave heating process of moderate‐minced surimi based on multiphase porous media model","year":2022,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Food Drying and Modeling","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":"Ministry of Agriculture","funders":"Jiangsu Agricultural Science and Technology Innovation Fund","keywords":"Porosity; Microwave; Materials science; Refractive index; Porous medium; Microwave heating; Mass transfer; Dielectric; Composite material; Chemical engineering; Thermodynamics; Analytical Chemistry (journal); Chromatography; Chemistry","score_opus":0.04847712313593177,"score_gpt":0.26401375298836066,"score_spread":0.21553662985242888,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4310668868","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9628346,0.0005232501,0.03462036,0.000029128854,0.000017748214,0.0000252777,0.000126923,0.00010826202,0.001714312],"genre_scores_gemma":[0.99179333,0.00029938135,0.00705882,0.000005392864,0.000002607075,0.000017056243,0.000061610386,0.00000806334,0.00075368764],"study_design_codex":"bench_or_experimental","study_design_gemma":"simulation_or_modeling","domain_scores_codex":[0.99996066,0.0000035914616,0.000002172307,0.000012195809,0.000013758579,0.000007684703],"domain_scores_gemma":[0.9999645,0.000014249618,0.000009816482,0.0000036353872,0.000004764647,0.0000030492172],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00011220243,0.00018287785,0.00013758587,0.0001272039,0.000082824525,0.0001601651,0.00020473401,0.00015149817,0.00058035855],"category_scores_gemma":[0.00011521791,0.00010090866,0.000263508,0.00014290147,0.00012980883,0.00020995297,0.00012664642,0.0002568511,0.000104519764],"study_design_candidate":"simulation_or_modeling","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0001443789,0.000039759474,0.0005677043,0.00017508942,0.000010284346,0.00010432,0.000047494417,0.018164627,0.97385347,0.001116465,0.000076024815,0.0057003302],"study_design_scores_gemma":[0.000009304343,0.00027816804,0.0017963442,0.0000073052,0.000018027189,0.00007161402,0.000020547799,0.12706675,0.8691452,0.00015051417,0.0014244328,0.000011729329],"about_ca_topic_score_codex":0.0006393252,"about_ca_topic_score_gemma":0.000807492,"teacher_disagreement_score":0.0006393252,"about_ca_system_score_codex":0.00013206578,"about_ca_system_score_gemma":0.000101705555,"threshold_uncertainty_score":0.0019415617},"labels":[],"label_agreement":null},{"id":"W4311286681","doi":"10.1111/1750-3841.16399","title":"Risk assessment supporting the establishment of a maximum residue limit for ractopamine in beef liver, applicable in the Arab Republic of Egypt","year":2022,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Pharmacological Effects and Assays","field":"Agricultural and Biological Sciences","cited_by":0,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Université Laval","funders":"","keywords":"Ractopamine; Population; Residue (chemistry); Maximum Residue Limit; Body weight; Beef cattle; Animal science; Toxicology; Biotechnology; Environmental health; Medicine; Chemistry; Biology; Pesticide residue; Pesticide","score_opus":0.030702049892298546,"score_gpt":0.29546957012395203,"score_spread":0.2647675202316535,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4311286681","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.89962196,0.0009639487,0.07858676,0.00086509425,0.000036933186,0.00021494947,0.0018981548,0.00021662543,0.017595617],"genre_scores_gemma":[0.99171877,0.0002823083,0.0054701506,0.000038218845,0.0000043297937,0.000059231155,0.00044085438,0.000012044078,0.0019741214],"study_design_codex":"simulation_or_modeling","study_design_gemma":"simulation_or_modeling","domain_scores_codex":[0.99955994,0.00014096817,0.000020331627,0.00007176608,0.00010842009,0.00009846488],"domain_scores_gemma":[0.99889344,0.00064850994,0.0001411885,0.000027402974,0.00026049302,0.000028863951],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0014836143,0.0006973515,0.0005014672,0.0006273002,0.00038173745,0.0012454226,0.0010111342,0.0010693474,0.0017317202],"category_scores_gemma":[0.002041822,0.00038915212,0.00078621035,0.00047015212,0.00038679357,0.000671131,0.0006717658,0.0007041885,0.00013662288],"study_design_candidate":"simulation_or_modeling","study_design_consensus":"simulation_or_modeling","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000111534464,0.000037330483,0.006522982,0.00007725118,0.000039033202,0.0002303595,0.000049684746,0.98415136,0.0013001331,0.0020329298,0.0004525826,0.0049948064],"study_design_scores_gemma":[0.00002913728,0.00018456628,0.0040792497,0.000036279573,0.000076230725,0.00007972586,0.00015204509,0.99016374,0.001790938,0.002130921,0.0012512419,0.000025882284],"about_ca_topic_score_codex":0.057314288,"about_ca_topic_score_gemma":0.028366977,"teacher_disagreement_score":0.057314288,"about_ca_system_score_codex":0.0022955714,"about_ca_system_score_gemma":0.0020614346,"threshold_uncertainty_score":0.11396134},"labels":[],"label_agreement":null},{"id":"W4313236533","doi":"10.1111/1750-3841.16426","title":"Market potential and value‐added opportunities of cold‐hardy berries and small fruits in the Intermountain West, USA","year":2022,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Plant Physiology and Cultivation Studies","field":"Agricultural and Biological Sciences","cited_by":11,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":true,"ca_institutions":"","funders":"Montana Department of Agriculture","keywords":"Value (mathematics); Geography; Horticulture; Agricultural economics; Biology; Mathematics; Economics; Statistics","score_opus":0.05538107942653793,"score_gpt":0.23314647119284435,"score_spread":0.1777653917663064,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4313236533","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99935883,0.000047275156,0.000014684654,0.000034264875,0.0000010598694,0.0000017298305,0.00003888663,7.2119275e-7,0.0005024679],"genre_scores_gemma":[0.9991714,0.000081394115,0.00006116426,0.000039807936,0.0000011714661,0.0000020807283,0.00006238287,0.0000010300184,0.0005796251],"study_design_codex":"observational","study_design_gemma":"observational","domain_scores_codex":[0.9999522,0.000008627193,0.00000115689,0.0000135652335,0.000011476719,0.0000129711725],"domain_scores_gemma":[0.9998363,0.000031114163,0.000042939268,0.0000053863164,0.000039531973,0.00004461844],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00013015463,0.00009488666,0.00008153503,0.00018279522,0.00041199513,0.00039582263,0.0001610541,0.00012118395,0.0016260574],"category_scores_gemma":[0.00020521595,0.000072927876,0.00006706244,0.00022463902,0.00013649891,0.0002938742,0.00022691286,0.0002048082,0.00012049511],"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":[0.00079113134,0.0003975432,0.8900599,0.00010795986,0.00009014012,0.0015923276,0.0118047595,0.00010589758,0.027443826,0.00028554717,0.0021821526,0.06513896],"study_design_scores_gemma":[0.0000028739357,0.00007421463,0.99302685,0.0000074858676,0.0000097380625,0.00014060513,0.0050819837,0.00012505082,0.0003307091,0.000017257218,0.0011798007,0.0000035656294],"about_ca_topic_score_codex":0.053004593,"about_ca_topic_score_gemma":0.29287824,"teacher_disagreement_score":0.053004593,"about_ca_system_score_codex":0.00044859154,"about_ca_system_score_gemma":0.00025637916,"threshold_uncertainty_score":0.10539216},"labels":[],"label_agreement":null},{"id":"W4361280488","doi":"10.1111/1750-3841.16546","title":"Perceptions of plant‐based fish among Atlantic Canadians","year":2023,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Agriculture Sustainability and Environmental Impact","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":"Acadia University","funders":"Research Nova Scotia; Canada Foundation for Innovation","keywords":"Perception; Fish <Actinopterygii>; Product (mathematics); Marketing; Fishing; Business; Psychology; Fishery; Mathematics; Biology","score_opus":0.00827659075195656,"score_gpt":0.2170076596310281,"score_spread":0.20873106887907156,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4361280488","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9961224,0.0001538198,0.000028532086,0.00038498192,0.000012905189,0.000013967323,0.00013947497,0.000001909938,0.0031419664],"genre_scores_gemma":[0.9954786,0.0004576389,0.0001257733,0.00037098388,0.000005705046,0.0000090972,0.00012746478,0.000002985417,0.0034218805],"study_design_codex":"observational","study_design_gemma":"observational","domain_scores_codex":[0.9992848,0.00004922323,0.000023290044,0.000060314218,0.00038549944,0.0001967968],"domain_scores_gemma":[0.9983138,0.00013149869,0.000288176,0.000029681247,0.000693316,0.0005436458],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0007301763,0.00023492295,0.00030980402,0.00079528836,0.0045594084,0.0016035067,0.00058000797,0.0005654053,0.0059030387],"category_scores_gemma":[0.001711335,0.00026240214,0.00041048936,0.0011329608,0.0014339022,0.00043405584,0.00083472946,0.00094688847,0.00035449397],"study_design_candidate":"observational","study_design_consensus":"observational","about_ca_topic_candidate":true,"about_ca_topic_consensus":true,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00027414525,0.00023157558,0.866992,0.00017286002,0.00006328045,0.0006679125,0.101906225,0.0000695377,0.003622927,0.0004151298,0.0025693842,0.023014998],"study_design_scores_gemma":[0.000011940394,0.00013098602,0.86078984,0.000114394126,0.00003472317,0.00017750807,0.12952366,0.00013348875,0.0001827668,0.00006795873,0.008780394,0.00005233216],"about_ca_topic_score_codex":0.9806388,"about_ca_topic_score_gemma":0.9921634,"teacher_disagreement_score":0.019361198,"about_ca_system_score_codex":0.013491097,"about_ca_system_score_gemma":0.011692701,"threshold_uncertainty_score":0.09788519},"labels":[],"label_agreement":null},{"id":"W4362506795","doi":"10.1111/1750-3841.16551","title":"Evaluation of bioactive low‐density polyethylene (LDPE) nanocomposite films in combined treatment with irradiation on strawberry shelf‐life extension","year":2023,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Nanocomposite Films for Food Packaging","field":"Materials Science","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":"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":"Low-density polyethylene; Glycerol; Shelf life; Active packaging; Aspergillus niger; Materials science; Food science; Chemistry; Nanocomposite; Polyethylene; Penicillium chrysogenum; Food packaging; Organic chemistry; Composite material","score_opus":0.03447040781773728,"score_gpt":0.2943254743288511,"score_spread":0.2598550665111138,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4362506795","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9973158,0.0014951933,0.0007331812,0.00001700895,0.000012268192,0.000014718517,0.000063943284,0.000015526706,0.00033228766],"genre_scores_gemma":[0.99455595,0.001457317,0.0023574068,0.00003154526,0.0000060401057,0.000027638842,0.000126444,0.000009763117,0.0014279421],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99994445,0.000006354405,0.0000041898193,0.000016337517,0.000016724294,0.000012046679],"domain_scores_gemma":[0.99993587,0.000009251443,0.000020275906,0.0000029698513,0.000020206568,0.000011421491],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00010650623,0.00037629248,0.00023676456,0.0001457155,0.00010265253,0.0001807511,0.00012989056,0.00027534342,0.000530167],"category_scores_gemma":[0.0000944709,0.0001292895,0.00023062235,0.00011318515,0.0000807535,0.00019665535,0.000118261065,0.0002006966,0.000083147315],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00007498949,0.000018648105,0.000109917535,0.000051967934,0.0000047922126,0.000023387798,0.000009355499,0.00003820844,0.99851125,0.0000070362744,0.000007991688,0.0011424326],"study_design_scores_gemma":[0.0000049844366,0.0004714537,0.0027458312,0.00000566805,0.000025959842,0.000043105392,0.000015695876,0.00021366563,0.9959345,0.0000037908637,0.0005320227,0.0000032707912],"about_ca_topic_score_codex":0.00055040437,"about_ca_topic_score_gemma":0.0013672814,"teacher_disagreement_score":0.00055040437,"about_ca_system_score_codex":0.0001277543,"about_ca_system_score_gemma":0.000105529056,"threshold_uncertainty_score":0.0017735362},"labels":[],"label_agreement":null},{"id":"W4378516694","doi":"10.1111/1750-3841.16620","title":"Survival of <i>Salmonella enterica</i> and <i>Listeria monocytogenes</i> in date palm paste and syrup at different storage temperatures","year":2023,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Date Palm Research Studies","field":"Agricultural and Biological Sciences","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":"University of Manitoba","funders":"Hashemite University","keywords":"Listeria monocytogenes; Salmonella enterica; Food science; Salmonella; Inoculation; Chemistry; Listeria; Microbiology; Biology; Bacteria; Horticulture","score_opus":0.04642369214565079,"score_gpt":0.27747967970657156,"score_spread":0.23105598756092077,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4378516694","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9988574,0.0003301648,0.0004096814,0.000011855677,0.0000066359557,0.000004690181,0.00015287404,0.000011313262,0.00021545027],"genre_scores_gemma":[0.99682593,0.00028750295,0.0015610416,0.000019613244,0.000005965585,0.000014111404,0.0004536392,0.000013726244,0.0008184692],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.999731,0.000039093797,0.000029408939,0.00008234203,0.000075541684,0.00004260383],"domain_scores_gemma":[0.9996667,0.000044356504,0.00014155974,0.000022016375,0.00008121652,0.000044082015],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00024107714,0.00047344776,0.00045971587,0.00020584406,0.0002198169,0.00070349197,0.00025181528,0.0003924426,0.0009976004],"category_scores_gemma":[0.0003626689,0.00018699461,0.0004431925,0.00022340083,0.00021368981,0.0005098986,0.00025488806,0.00039265986,0.00034414267],"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":[0.000487721,0.00003145585,0.002531807,0.000060309787,0.000013276052,0.00005989892,0.00005715066,0.000073852236,0.99545443,0.000010720579,0.00001372596,0.0012055644],"study_design_scores_gemma":[0.000008499741,0.0016184886,0.038239695,0.000021173142,0.00006518622,0.00023790637,0.00027866935,0.0007251705,0.95816004,0.000018796634,0.0006018231,0.00002453007],"about_ca_topic_score_codex":0.00091835763,"about_ca_topic_score_gemma":0.00091283454,"teacher_disagreement_score":0.0009976004,"about_ca_system_score_codex":0.00024835888,"about_ca_system_score_gemma":0.0002001888,"threshold_uncertainty_score":0.0033373237},"labels":[],"label_agreement":null},{"id":"W4380154240","doi":"10.1111/1750-3841.16655","title":"The effect of pH on the phenolic content and antioxidant properties of three different mustard extracts","year":2023,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Free Radicals and Antioxidants","field":"Chemistry","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":"St. Boniface Hospital; University of Manitoba; Orthopaedic Innovation Centre","funders":"","keywords":"Chemistry; Food science; Antioxidant; Flavonoid; ABTS; Extraction (chemistry); Ferric ion; Ferric; DPPH; Chromatography; Biochemistry; Organic chemistry","score_opus":0.05388281238637312,"score_gpt":0.24545890793691755,"score_spread":0.19157609555054442,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4380154240","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99645054,0.0018413311,0.0007340945,0.000039416744,0.000027759632,0.00003459829,0.00024072775,0.000026398673,0.0006049619],"genre_scores_gemma":[0.9950641,0.000863625,0.0025668554,0.00006362484,0.000010598426,0.00003546156,0.00035599538,0.00001762735,0.0010222694],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998141,0.0000426866,0.000024062583,0.000039102,0.000050495215,0.000029475405],"domain_scores_gemma":[0.9997173,0.00007338275,0.00006654575,0.000016822174,0.000059789898,0.000066195396],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00021854066,0.0005134693,0.00037893528,0.00045703963,0.00020739784,0.00031962077,0.00017578396,0.00029235787,0.0010216463],"category_scores_gemma":[0.0004278194,0.00017244571,0.0002941102,0.00043031253,0.00022049513,0.00032364778,0.0002252028,0.0005231602,0.00012959092],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00041055298,0.000046123696,0.00034722072,0.00008832685,0.00001700478,0.00003059655,0.000033599023,0.00003684196,0.9977315,0.000015657248,0.000015890231,0.0012267431],"study_design_scores_gemma":[0.000017945953,0.0008777502,0.014153465,0.000013408251,0.00008423996,0.000070752234,0.000064281456,0.0003239575,0.9836692,0.000026007723,0.0006843248,0.000014765599],"about_ca_topic_score_codex":0.0008767036,"about_ca_topic_score_gemma":0.0013931931,"teacher_disagreement_score":0.0010216463,"about_ca_system_score_codex":0.00015515802,"about_ca_system_score_gemma":0.00017172458,"threshold_uncertainty_score":0.00341779},"labels":[],"label_agreement":null},{"id":"W4384524033","doi":"10.1111/1750-3841.16691","title":"Nutritional quality and price of plant‐based dairy and meat analogs in the Canadian food supply system","year":2023,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Consumer Attitudes and Food Labeling","field":"Medicine","cited_by":27,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":true,"ca_institutions":"The Wilson Centre; University of Toronto","funders":"Canadian Institutes of Health Research","keywords":"Food science; Ingredient; Nutrient; Sugar; Health benefits; Dairy foods; Biotechnology; Biology; Medicine; Traditional medicine","score_opus":0.06807985419455605,"score_gpt":0.3173205132165913,"score_spread":0.2492406590220353,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4384524033","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9935127,0.00040544296,0.000040411058,0.00017280498,0.000003141676,0.000013719659,0.0022453393,0.0000054564816,0.0036010412],"genre_scores_gemma":[0.994994,0.00064895174,0.00025652553,0.000052861968,0.0000016563353,0.000006223012,0.0018984367,0.0000055469895,0.0021358412],"study_design_codex":"observational","study_design_gemma":"observational","domain_scores_codex":[0.99941266,0.00002598946,0.000026376185,0.00007160279,0.00037839205,0.00008501696],"domain_scores_gemma":[0.9988412,0.000065863205,0.00019916604,0.000025772662,0.0006781219,0.00018987274],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00051038974,0.0001782137,0.00016826934,0.0018848968,0.0015266751,0.000995699,0.0005634444,0.00022627077,0.0035324288],"category_scores_gemma":[0.0017951988,0.000195546,0.00029152428,0.005265678,0.0003962895,0.00030806687,0.0005062471,0.00025496387,0.00020168704],"study_design_candidate":"observational","study_design_consensus":"observational","about_ca_topic_candidate":true,"about_ca_topic_consensus":true,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00042264682,0.000054770433,0.9494925,0.00016827945,0.000094593495,0.0004891468,0.0026364892,0.0002830992,0.003486047,0.000589583,0.0024975957,0.039785232],"study_design_scores_gemma":[0.0000032848768,0.000016308399,0.9969579,0.000015674976,0.000011175341,0.000053327996,0.00085148436,0.00018795762,0.00010288743,0.000014078859,0.0017775771,0.000008376546],"about_ca_topic_score_codex":0.9896584,"about_ca_topic_score_gemma":0.9952048,"teacher_disagreement_score":0.021458838,"about_ca_system_score_codex":0.021458838,"about_ca_system_score_gemma":0.01184382,"threshold_uncertainty_score":0.1556955},"labels":[],"label_agreement":null},{"id":"W4384524036","doi":"10.1111/1750-3841.16693","title":"Food Technology Neophobia Scales in cross‐national context: Consumers’ acceptance of food technologies between Chinese and New Zealand","year":2023,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Consumer Attitudes and Food Labeling","field":"Medicine","cited_by":17,"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":"New Zealand Food Safety Science and Research Centre; Hebei Agricultural University","keywords":"Neophobia; Marketing; Context (archaeology); Business; Perception; Likert scale; Novel food; Scale (ratio); Food technology; Emerging technologies; Consumer behaviour; Quality (philosophy); China; Psychology; Geography; Food science","score_opus":0.039316832570129266,"score_gpt":0.33641298593073604,"score_spread":0.2970961533606068,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4384524036","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99944276,0.000025297111,0.000030455474,0.000042502685,0.000002622677,0.000013758393,0.000022173908,6.0848794e-7,0.00041978862],"genre_scores_gemma":[0.9994382,0.00004992367,0.00008831356,0.000032494376,0.0000018971408,0.000027214619,0.000057377245,8.4584116e-7,0.00030366486],"study_design_codex":"observational","study_design_gemma":"observational","domain_scores_codex":[0.99934965,0.000094450435,0.00008692498,0.00010132319,0.0002614803,0.00010615197],"domain_scores_gemma":[0.99831736,0.00025873864,0.0006947306,0.00007402622,0.00031465568,0.00034040792],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0013407923,0.00033817827,0.00034412116,0.000831701,0.0008087669,0.00069001224,0.00024545958,0.00040817267,0.0017240503],"category_scores_gemma":[0.002859192,0.00025890782,0.0008946979,0.00081694784,0.0009372731,0.000622609,0.0009963328,0.0007241599,0.00011776817],"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":[0.00012878144,0.00017109733,0.9751661,0.000077255565,0.000086879496,0.0002372078,0.013686403,0.000048004447,0.001589893,0.000083139545,0.00020416654,0.008521035],"study_design_scores_gemma":[0.000008270585,0.00006932766,0.994159,0.000011892323,0.000016977812,0.00007259506,0.005087441,0.00013286907,0.000104655184,0.000025031972,0.00030281596,0.0000092602495],"about_ca_topic_score_codex":0.07556852,"about_ca_topic_score_gemma":0.07961787,"teacher_disagreement_score":0.07556852,"about_ca_system_score_codex":0.0012147345,"about_ca_system_score_gemma":0.0012554551,"threshold_uncertainty_score":0.15025735},"labels":[],"label_agreement":null},{"id":"W4387965591","doi":"10.1111/1750-3841.16799","title":"Profiling of phenolic compounds, antimicrobial, antioxidant, and hemolytic activity of mango seed kernel using different optimized extraction systems","year":2023,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Phytochemicals and Antioxidant Activities","field":"Medicine","cited_by":7,"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":"International Development Research Centre","keywords":"Antimicrobial; Antioxidant; Extraction (chemistry); Chemistry; Food science; Profiling (computer programming); Kernel (algebra); Chromatography; Traditional medicine; Mathematics; Biochemistry; Computer science; Medicine; Organic chemistry","score_opus":0.04306414333728514,"score_gpt":0.30905277522223995,"score_spread":0.2659886318849548,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4387965591","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99114686,0.003405555,0.0040268875,0.000051845942,0.000016851218,0.000052300984,0.0005214657,0.000035933735,0.00074219547],"genre_scores_gemma":[0.98516184,0.0018989298,0.01019603,0.000063170104,0.000008994288,0.000067983834,0.0010427649,0.000034879064,0.0015252627],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99983597,0.000033019227,0.00001949322,0.00003751129,0.000048156362,0.000025776391],"domain_scores_gemma":[0.9998995,0.000022433533,0.000028164884,0.0000073491206,0.000030440115,0.000012179373],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00019570268,0.00040238144,0.00035455427,0.0004324381,0.00016197104,0.0003328463,0.00010685464,0.00018919427,0.00035647652],"category_scores_gemma":[0.00030490645,0.000112685244,0.0002699976,0.0003405558,0.00013684113,0.00033642128,0.00015321239,0.0002963928,0.00012971082],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00008951851,0.000026023683,0.0005291042,0.000093148104,0.000011253387,0.000024069901,0.00001993576,0.00006631376,0.9972818,0.000012881797,0.000012681686,0.001833186],"study_design_scores_gemma":[0.0000072145685,0.0004222158,0.01825992,0.000021821521,0.00007955391,0.00012215826,0.000071205715,0.0006659636,0.9787773,0.00003492211,0.0015232215,0.00001446469],"about_ca_topic_score_codex":0.00046912694,"about_ca_topic_score_gemma":0.0011551225,"teacher_disagreement_score":0.00046912694,"about_ca_system_score_codex":0.000119335986,"about_ca_system_score_gemma":0.00016642998,"threshold_uncertainty_score":0.0011925101},"labels":[],"label_agreement":null},{"id":"W4388290047","doi":"10.1111/1750-3841.16822","title":"Consumer perception of collagen from different sources: An investigation using hedonic scale and check all that apply","year":2023,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Collagen: Extraction and Characterization","field":"Materials Science","cited_by":12,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Acadia University","funders":"Research Nova Scotia; Canada Foundation for Innovation","keywords":"Flavor; Food science; Taste; Aroma; Health benefits; Perception; Sensory system; Chemistry; Psychology; Medicine; Traditional medicine","score_opus":0.0659452328020559,"score_gpt":0.29069332565966416,"score_spread":0.22474809285760827,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4388290047","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.998541,0.0001281312,0.00028680862,0.000053052332,0.000018056173,0.0000752736,0.00007710218,0.000004312941,0.00081621145],"genre_scores_gemma":[0.99577147,0.00028329765,0.0025120848,0.00017763261,0.000026332196,0.00015877954,0.00017492086,0.0000037512946,0.00089167914],"study_design_codex":"observational","study_design_gemma":"observational","domain_scores_codex":[0.99925596,0.0001931336,0.00007146271,0.00007406375,0.0003610011,0.00004430172],"domain_scores_gemma":[0.9985071,0.0004915287,0.00036058333,0.000069551235,0.00042453158,0.00014672664],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0017765379,0.00030778797,0.0003396063,0.00045536866,0.00035500093,0.00060888147,0.00017164338,0.00053760246,0.0022380415],"category_scores_gemma":[0.0033522663,0.00016481413,0.00074850186,0.00036786508,0.00033645332,0.0006926645,0.00046089094,0.0007199984,0.00021500824],"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":[0.015899593,0.009367052,0.6792842,0.0018862805,0.0011609041,0.0011314758,0.021431308,0.00048662917,0.132647,0.00080000114,0.0028372866,0.13306826],"study_design_scores_gemma":[0.0002721764,0.014310117,0.96804863,0.00007186944,0.00025147607,0.0006464596,0.0077133784,0.0015475987,0.0047574635,0.00024621096,0.002033512,0.000101258345],"about_ca_topic_score_codex":0.0007517522,"about_ca_topic_score_gemma":0.00097163115,"teacher_disagreement_score":0.0022380415,"about_ca_system_score_codex":0.00019013774,"about_ca_system_score_gemma":0.00013646534,"threshold_uncertainty_score":0.009395301},"labels":[],"label_agreement":null},{"id":"W4388776171","doi":"10.1111/1750-3841.16839","title":"Peer Review Week 2023","year":2023,"lang":"en","type":"editorial","venue":"Journal of Food Science","topic":"Academic Publishing and Open Access","field":"Decision Sciences","cited_by":0,"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":"Chemistry; Food science","score_opus":0.16725788285290386,"score_gpt":0.46840843018267175,"score_spread":0.30115054732976787,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4388776171","genre_codex":"other","genre_gemma":"editorial","domain_codex":null,"domain_gemma":"evaluation","model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"editorial","genre_consensus":null,"domain_candidate":"evaluation","domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.0010511797,0.012643089,0.012080577,0.08446011,0.36923233,0.0036944035,0.0044172476,0.010062354,0.5023587],"genre_scores_gemma":[0.004952486,0.0073229442,0.0053759473,0.026060507,0.06749093,0.002742485,0.0043309936,0.004238931,0.8774848],"study_design_codex":"not_applicable","study_design_gemma":"not_applicable","domain_scores_codex":[0.95256984,0.00927103,0.004790367,0.005893927,0.023651294,0.0038235902],"domain_scores_gemma":[0.86430675,0.01538262,0.008829575,0.016630094,0.076743335,0.018107675],"candidate_categories":["metaresearch","insufficient_payload"],"consensus_categories":[],"category_scores_codex":[0.027798058,0.0024043166,0.003573975,0.0046348013,0.0076306104,0.035604566,0.0044134245,0.010781608,0.41039664],"category_scores_gemma":[0.10441749,0.001486825,0.0024050956,0.0032786452,0.004482793,0.012402951,0.01194035,0.0118865715,0.58544606],"study_design_candidate":"not_applicable","study_design_consensus":"not_applicable","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000035593406,0.00002601108,0.000055135028,0.00024821877,0.000007229404,0.00004292393,0.00009109191,0.000016549391,0.0003183516,0.0022034198,0.9585763,0.03837918],"study_design_scores_gemma":[0.000008222005,0.000020148496,0.00009471881,0.00011361662,0.0000015449472,0.000039240484,0.000035231074,0.000019795454,0.00008577704,0.00055273186,0.99901915,0.000009913499],"about_ca_topic_score_codex":0.0017456814,"about_ca_topic_score_gemma":0.002906525,"teacher_disagreement_score":0.97220194,"about_ca_system_score_codex":0.004667645,"about_ca_system_score_gemma":0.017801456,"threshold_uncertainty_score":0.84099764},"labels":[],"label_agreement":null},{"id":"W4388982421","doi":"10.1111/1750-3841.16832","title":"Impact of germination on the techno‐functional properties, nutritional composition, and health‐promoting compounds of brown rice and its products: A review","year":2023,"lang":"en","type":"review","venue":"Journal of Food Science","topic":"GABA and Rice Research","field":"Agricultural and Biological Sciences","cited_by":23,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Manitoba","funders":"","keywords":"Germination; Bioprocess; Glycemic index; Food science; Brown rice; Functional food; Biotechnology; Bioavailability; Resistant starch; Antioxidant; Starch; Biology; Glycemic; Agronomy; Biochemistry","score_opus":0.23317424535448714,"score_gpt":0.3801798256253514,"score_spread":0.14700558027086427,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4388982421","genre_codex":"review","genre_gemma":"review","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"review","genre_consensus":"review","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.00031577385,0.99868923,0.000093195005,0.00008952626,0.00008251188,0.0000037025802,0.00002750211,0.0000060171074,0.00069251726],"genre_scores_gemma":[0.0011861583,0.99811804,0.00018340768,0.000067172914,0.00004740989,0.0000042206234,0.000034930705,0.0000013583932,0.0003573697],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.9998697,0.000017377479,0.000023758905,0.000027558342,0.000049178583,0.000012375557],"domain_scores_gemma":[0.99973017,0.00013720054,0.000045613706,0.0000077283175,0.000061827915,0.000017444223],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00035057642,0.000866558,0.0011096209,0.0022715156,0.0001975032,0.00077124324,0.0005360743,0.0006338442,0.0025821715],"category_scores_gemma":[0.0005345,0.00025658237,0.0005741015,0.0021433246,0.00026817917,0.0008627249,0.00037645767,0.00089796114,0.0009454925],"study_design_candidate":"not_applicable","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00012043582,0.0001299086,0.00034776615,0.062973045,0.00022236201,0.00027717586,0.00010298278,0.000481125,0.008888366,0.0024795157,0.015814098,0.9081633],"study_design_scores_gemma":[0.000019023988,0.00027296343,0.0022498984,0.0071139336,0.00047307057,0.0015040145,0.000102202495,0.000157368,0.0031603614,0.0012231674,0.9836896,0.000034425],"about_ca_topic_score_codex":0.0010329403,"about_ca_topic_score_gemma":0.0016135698,"teacher_disagreement_score":0.0025821715,"about_ca_system_score_codex":0.0003198857,"about_ca_system_score_gemma":0.0008361652,"threshold_uncertainty_score":0.008638203},"labels":[],"label_agreement":null},{"id":"W4389336991","doi":"10.1111/1750-3841.16871","title":"Pharmacokinetics of collagen dipeptides (Gly–Pro and Pro–Hyp) and tripeptides (Gly–Pro–Hyp) in rats","year":2023,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Collagen: Extraction and Characterization","field":"Materials Science","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":"University of Toronto","funders":"National Research Foundation of Korea","keywords":"Tripeptide; Chemistry; Biochemistry; Dipeptide; Peptide","score_opus":0.039111441087302766,"score_gpt":0.30676012757541754,"score_spread":0.2676486864881148,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4389336991","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9963805,0.0006323583,0.0018688414,0.000091347756,0.000031078765,0.000043429944,0.00036746572,0.00009775531,0.00048715385],"genre_scores_gemma":[0.9916436,0.0012250295,0.0028913096,0.000101070626,0.000038959213,0.0001359403,0.00048934587,0.000037786496,0.003436942],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99980277,0.00003976644,0.000010949056,0.000054466986,0.00003356836,0.000058416488],"domain_scores_gemma":[0.999577,0.000074655516,0.00012631893,0.000046346177,0.00004232236,0.00013335007],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0003053824,0.0006296998,0.00045515227,0.00045424228,0.00021081873,0.00033320062,0.00019612297,0.00047819424,0.00077199365],"category_scores_gemma":[0.00032665278,0.0003523323,0.0003770697,0.00020265317,0.00050672673,0.0006168942,0.00014313847,0.0011726287,0.00038474408],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.007319039,0.0007859791,0.0017694939,0.00006318836,0.000050213774,0.0001244855,0.00011693817,0.0007269368,0.97965837,0.00013173818,0.00021418137,0.009039454],"study_design_scores_gemma":[0.0003003787,0.025247743,0.018004976,0.000011842901,0.00017522657,0.0003325365,0.0001755447,0.005802021,0.94717884,0.00018972564,0.0025179936,0.00006316583],"about_ca_topic_score_codex":0.0013870979,"about_ca_topic_score_gemma":0.0014786187,"teacher_disagreement_score":0.0013870979,"about_ca_system_score_codex":0.00045188726,"about_ca_system_score_gemma":0.00048097208,"threshold_uncertainty_score":0.0032787323},"labels":[],"label_agreement":null},{"id":"W4390058036","doi":"10.1111/1750-3841.16881","title":"The effect of modified atmosphere packaging at an early postmortem stage on lamb meat quality during subsequent aging","year":2023,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Meat and Animal Product Quality","field":"Agricultural and Biological Sciences","cited_by":3,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Alberta","funders":"","keywords":"Modified atmosphere; Longissimus Thoracis; Animal science; Food science; Chemistry; Biology; Shelf life","score_opus":0.06046089300861992,"score_gpt":0.30509755369031055,"score_spread":0.24463666068169063,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4390058036","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9989071,0.0004066488,0.00042529442,0.000009640382,0.000012273828,0.000012479603,0.000053762247,0.000017623852,0.00015511882],"genre_scores_gemma":[0.99794346,0.00021627005,0.0010994271,0.00003358034,0.00001049692,0.000016857903,0.00014157091,0.000017182432,0.00052120455],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.9997465,0.00007226053,0.000025239728,0.00005685799,0.000060449507,0.000038654456],"domain_scores_gemma":[0.99944156,0.000121620804,0.00020643264,0.00005986166,0.000109799825,0.00006056862],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00046803668,0.0004405626,0.00029976576,0.00016535215,0.00016308778,0.0004824688,0.00019682005,0.00036256225,0.0008056766],"category_scores_gemma":[0.0008756758,0.00022774801,0.00031996958,0.00012548221,0.00024603948,0.00032011725,0.00020131527,0.00031531512,0.00016555913],"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":[0.0024475271,0.0000908976,0.0076374216,0.00009194407,0.0000395479,0.000157417,0.00014482514,0.00011478988,0.9847835,0.000012843498,0.000033549783,0.0044457056],"study_design_scores_gemma":[0.000022679671,0.009251638,0.2671374,0.00002931208,0.00018282964,0.0005480599,0.00034275147,0.0006946101,0.72062117,0.000027531163,0.0011060307,0.0000360543],"about_ca_topic_score_codex":0.00038039152,"about_ca_topic_score_gemma":0.0006454142,"teacher_disagreement_score":0.0008056766,"about_ca_system_score_codex":0.00013131373,"about_ca_system_score_gemma":0.000078063895,"threshold_uncertainty_score":0.0026952624},"labels":[],"label_agreement":null},{"id":"W4390229138","doi":"10.1111/1750-3841.16854","title":"Dual effects of dietary carnosine during in vitro digestion of a Western meal model with added ascorbic acid","year":2023,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Biochemical effects in animals","field":"Medicine","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":"McGill University; Agriculture and Agri-Food Canada","funders":"Agriculture and Agri-Food Canada","keywords":"Carnosine; Chemistry; Food science; Digestion (alchemy); Anserine; Ascorbic acid; Glycation; Antioxidant; Meal; Fructose; Biochemistry; Maillard reaction; Chromatography; Amino acid; Histidine","score_opus":0.01878037703335477,"score_gpt":0.2812956161777728,"score_spread":0.26251523914441804,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4390229138","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99772614,0.00093890546,0.00097057427,0.000030716725,0.000020750502,0.00001930262,0.000071760915,0.000009384444,0.00021241423],"genre_scores_gemma":[0.9933187,0.0009148859,0.0045074215,0.000056860023,0.000012872376,0.00003349454,0.00019261967,0.000009958125,0.0009531679],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99979466,0.00006977959,0.000019128345,0.000052246156,0.00003267598,0.00003156987],"domain_scores_gemma":[0.9997789,0.000044927783,0.00006537409,0.000024548015,0.000035665413,0.000050557137],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00031553317,0.00053300476,0.00038220917,0.00019316307,0.00017233017,0.0003311138,0.00019116644,0.0003660474,0.000569887],"category_scores_gemma":[0.00025027528,0.00016130767,0.0003107998,0.00014949832,0.00024787273,0.00028527304,0.0003155169,0.00055933656,0.00009741657],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0015429358,0.00013712827,0.00035942908,0.000082265695,0.00002030653,0.000048261714,0.000037100108,0.00007374109,0.99694663,0.000018509456,0.000012465865,0.00072123954],"study_design_scores_gemma":[0.000036429705,0.006013841,0.006773712,0.000020035985,0.00010762374,0.00014446216,0.00009245295,0.00094862113,0.9848018,0.00004413135,0.0009994531,0.000017399749],"about_ca_topic_score_codex":0.001033057,"about_ca_topic_score_gemma":0.001795021,"teacher_disagreement_score":0.001033057,"about_ca_system_score_codex":0.00018007382,"about_ca_system_score_gemma":0.00024547993,"threshold_uncertainty_score":0.0020540953},"labels":[],"label_agreement":null},{"id":"W4390477137","doi":"10.1111/1750-3841.16883","title":"Surface disinfection of wheat kernels using gas phase hydroxyl‐radical processes: Effect on germination characteristics, microbial load, and functional properties","year":2023,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Listeria monocytogenes in Food Safety","field":"Biochemistry, Genetics and Molecular Biology","cited_by":4,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Guelph","funders":"Government of Canada","keywords":"Bleach; Ozone; Hydrogen peroxide; Chemistry; Hydroxyl radical; Germination; Radical; Seedling; Advanced oxidation process; Food science; Agronomy; Organic chemistry; Biology","score_opus":0.0640585392420842,"score_gpt":0.3238649111287947,"score_spread":0.25980637188671046,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4390477137","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9985008,0.00054008194,0.0006187805,0.000012919555,0.0000106867,0.0000127372705,0.00009236893,0.000012668823,0.0001988824],"genre_scores_gemma":[0.9975349,0.00038188134,0.0010092043,0.000021480673,0.000004075384,0.000012344045,0.00020127745,0.000012766737,0.0008221997],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.999864,0.000027483697,0.000012004493,0.000029226627,0.000036513607,0.000030732146],"domain_scores_gemma":[0.9997911,0.00003836311,0.00007369409,0.000017281947,0.00004285865,0.00003674996],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00019406155,0.0005469629,0.00027317443,0.0001675928,0.00011504192,0.0003441387,0.00014521975,0.00026834416,0.0006052678],"category_scores_gemma":[0.00020361968,0.00011549522,0.00028321912,0.00014915131,0.00012610572,0.0001889118,0.00015455499,0.00038575014,0.000101717575],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00014814324,0.000039256483,0.00024041413,0.000042591913,0.0000068406016,0.00000929007,0.000013638559,0.00004123841,0.99857676,0.0000056373883,0.0000100044435,0.0008663518],"study_design_scores_gemma":[0.0000066862726,0.001505073,0.010002459,0.0000065172485,0.00003207431,0.000033134995,0.000041859086,0.00032602766,0.9876731,0.0000075223616,0.0003595791,0.0000059922213],"about_ca_topic_score_codex":0.0008216191,"about_ca_topic_score_gemma":0.00094604935,"teacher_disagreement_score":0.0008216191,"about_ca_system_score_codex":0.00012858635,"about_ca_system_score_gemma":0.000098394514,"threshold_uncertainty_score":0.0020247698},"labels":[],"label_agreement":null},{"id":"W4391608260","doi":"10.1111/1750-3841.16946","title":"Evaluation of structure, quality, physicochemical properties, and phenolics content of pea proteins: A novel strategy through the incorporation of fermentation","year":2024,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":9,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Guelph; McGill University","funders":"King Saud University","keywords":"Fermentation; Chemistry; Food science; Pea protein","score_opus":0.3203341629734963,"score_gpt":0.34274841980345055,"score_spread":0.022414256829954238,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4391608260","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99699104,0.00045724754,0.0021432173,0.000018515082,0.000004866316,0.000020774543,0.0000701654,0.000011992648,0.00028219572],"genre_scores_gemma":[0.99442405,0.0005783391,0.0038870107,0.00002101399,0.0000025749616,0.000018966408,0.00015004858,0.00000878144,0.00090924354],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99986696,0.000024136161,0.00001077077,0.00003215466,0.000039331244,0.000026704936],"domain_scores_gemma":[0.9999094,0.000010207547,0.000034983685,0.0000079781885,0.00002049016,0.000016953958],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00021529052,0.00043996095,0.00027275181,0.00021195081,0.00013968455,0.00036296566,0.00013035572,0.00033869164,0.00029778096],"category_scores_gemma":[0.00017508607,0.00015832175,0.0002862585,0.00027932276,0.00016666773,0.00032441792,0.00018019475,0.0003490853,0.000096717544],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000025892468,0.000010303851,0.0000698824,0.000013902739,0.0000019153192,0.000009535541,0.0000067800556,0.000017822435,0.9994388,0.0000051027514,0.0000012789733,0.00039875667],"study_design_scores_gemma":[0.0000020718226,0.000271004,0.0024053939,0.0000028734194,0.000011952446,0.000041797663,0.000020459918,0.0002418333,0.9967192,0.000006743131,0.00027370919,0.000003016569],"about_ca_topic_score_codex":0.00048400016,"about_ca_topic_score_gemma":0.00095438835,"teacher_disagreement_score":0.00048400016,"about_ca_system_score_codex":0.00018629964,"about_ca_system_score_gemma":0.00013717297,"threshold_uncertainty_score":0.0013516545},"labels":[],"label_agreement":null},{"id":"W4392107397","doi":"10.1111/1750-3841.16993","title":"A consumer evaluation of salt‐reduced tomato soup and vegetable juice made with grape pomace","year":2024,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Meat and Animal Product Quality","field":"Agricultural and Biological Sciences","cited_by":4,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Acadia University","funders":"Natural Sciences and Engineering Research Council of Canada; Acadia University","keywords":"Food science; Pomace; Flavor; Wine tasting; Winemaking; Wine; Environmentally friendly; Business; Chemistry; Biology","score_opus":0.06784994692807148,"score_gpt":0.303150957015594,"score_spread":0.23530101008752255,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4392107397","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99915385,0.00009117705,0.00014441233,0.000021421867,0.0000135312075,0.00009472327,0.000102648606,0.0000063654593,0.00037190513],"genre_scores_gemma":[0.99424297,0.00023162251,0.0034035966,0.000078787554,0.000014403545,0.00011368033,0.0003409329,0.000010637649,0.0015633439],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.9996482,0.000076376135,0.000021760388,0.00007536059,0.00015219135,0.000026042459],"domain_scores_gemma":[0.9994029,0.00022004658,0.00007735507,0.000037333913,0.00017695512,0.00008551214],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00080594077,0.00048538455,0.00047651926,0.0002472602,0.00037294938,0.00034822378,0.00027699934,0.00060096325,0.0030670422],"category_scores_gemma":[0.0014317074,0.00018726582,0.000763193,0.00019463248,0.0002918079,0.00058082916,0.00041441963,0.0007033129,0.00018202837],"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":[0.04711088,0.015274059,0.011917831,0.0022913339,0.00045411813,0.00073614746,0.0019817622,0.00063436554,0.8857413,0.0002687145,0.00070388464,0.032885574],"study_design_scores_gemma":[0.0026072755,0.41395384,0.32052222,0.00019906148,0.0013551906,0.0012109403,0.0027363426,0.005204696,0.24423374,0.00023873668,0.007518752,0.00021931781],"about_ca_topic_score_codex":0.0010966742,"about_ca_topic_score_gemma":0.0019704867,"teacher_disagreement_score":0.0030670422,"about_ca_system_score_codex":0.00022176755,"about_ca_system_score_gemma":0.00013924424,"threshold_uncertainty_score":0.010260284},"labels":[],"label_agreement":null},{"id":"W4392110655","doi":"10.1111/1750-3841.16991","title":"Effects of extrusion screw speed, feed moisture content, and barrel temperature on the physical, techno‐functional, and microstructural quality of texturized lentil protein","year":2024,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Meat and Animal Product Quality","field":"Agricultural and Biological Sciences","cited_by":26,"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 Saskatchewan; University of Manitoba","funders":"Government of Saskatchewan","keywords":"Food science; Ingredient; Moisture; Extrusion; Water content; Materials science; Composite material; Chemistry","score_opus":0.045139321606946774,"score_gpt":0.2659114828652061,"score_spread":0.22077216125825933,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4392110655","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9988172,0.0003759494,0.0004686543,0.000007653461,0.0000067380583,0.00000859293,0.00010041636,0.000009620908,0.00020513675],"genre_scores_gemma":[0.9975299,0.00038783974,0.0012874943,0.000017478555,0.0000043031864,0.000018489505,0.00022961339,0.000020063204,0.0005047671],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9997596,0.000037923797,0.000032877575,0.00005400776,0.000064191794,0.00005136994],"domain_scores_gemma":[0.9995807,0.00013843643,0.00014151784,0.000017827158,0.00006585825,0.00005559578],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0004276555,0.00045234602,0.0002650743,0.00027533816,0.00012615214,0.00038762,0.00018681693,0.00018211013,0.00083662354],"category_scores_gemma":[0.0006011388,0.0002000026,0.00031959885,0.00034726603,0.00017798935,0.00036563934,0.00020080495,0.0003954941,0.00014648715],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0007845038,0.00009820415,0.0016858041,0.00007058588,0.000022388132,0.00004155966,0.000041821713,0.00024956922,0.99444723,0.000018940116,0.000021501135,0.0025177812],"study_design_scores_gemma":[0.000015969472,0.0009414718,0.023200506,0.000010433825,0.00006115498,0.00003982012,0.000056061457,0.0012522747,0.9739371,0.000011107587,0.00045899054,0.00001500293],"about_ca_topic_score_codex":0.00079270604,"about_ca_topic_score_gemma":0.0013748974,"teacher_disagreement_score":0.00083662354,"about_ca_system_score_codex":0.00017582637,"about_ca_system_score_gemma":0.00014758606,"threshold_uncertainty_score":0.002798736},"labels":[],"label_agreement":null},{"id":"W4392163250","doi":"10.1111/1750-3841.16970","title":"Current perspectives on fenugreek bioactive compounds and their potential impact on human health: A review of recent insights into functional foods and other high value applications","year":2024,"lang":"en","type":"review","venue":"Journal of Food Science","topic":"Natural Antidiabetic Agents Studies","field":"Medicine","cited_by":43,"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; Université de Moncton","funders":"Jordan University of Science and Technology","keywords":"Nutraceutical; Functional food; Health benefits; Ingredient; Biotechnology; Trigonella; Traditional medicine; Food products; Medicine; Biology; Food science","score_opus":0.1040979712689072,"score_gpt":0.429987515570993,"score_spread":0.32588954430208583,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4392163250","genre_codex":"review","genre_gemma":"review","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"review","genre_consensus":"review","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.00030831297,0.99834514,0.00016191421,0.00034480385,0.00012194264,0.000004202628,0.000034031465,0.0000067291985,0.000672934],"genre_scores_gemma":[0.0011234026,0.9977792,0.00022104208,0.00025949866,0.00021575716,0.0000066033463,0.00004547809,0.0000017295966,0.0003473014],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.9998373,0.000026084697,0.000032827174,0.000037975202,0.00004630593,0.000019538658],"domain_scores_gemma":[0.99960667,0.0001843734,0.00007308383,0.000008910372,0.00008808147,0.00003895667],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0005952819,0.00078391115,0.0011283676,0.0024231144,0.00028763156,0.0010969626,0.00061674346,0.00092318986,0.0035907559],"category_scores_gemma":[0.00053760526,0.0002605213,0.00074545655,0.0024263472,0.0003809687,0.0014690345,0.0006123319,0.0011038124,0.0009669989],"study_design_candidate":"not_applicable","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00027698974,0.00012646515,0.0007021544,0.04141943,0.00015489382,0.00055574824,0.00021654203,0.0004144302,0.0077096066,0.004032063,0.021438828,0.9229529],"study_design_scores_gemma":[0.00002277432,0.0002877301,0.0023512712,0.005568363,0.00032192914,0.001609945,0.00023579267,0.00019040682,0.0016663455,0.0022540754,0.9854439,0.00004750611],"about_ca_topic_score_codex":0.0012907382,"about_ca_topic_score_gemma":0.0018095417,"teacher_disagreement_score":0.0035907559,"about_ca_system_score_codex":0.00043531923,"about_ca_system_score_gemma":0.0010524192,"threshold_uncertainty_score":0.012012303},"labels":[],"label_agreement":null},{"id":"W4392168462","doi":"10.1111/1750-3841.16981","title":"Designing novel industrial and functional foods using the bioactive compounds from <i>Nigella sativa</i> L. (black cumin): Biochemical and biological prospects toward health implications","year":2024,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Nigella sativa pharmacological applications","field":"Medicine","cited_by":17,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"McGill University","funders":"Jordan University of Science and Technology","keywords":"Nigella sativa; Nutraceutical; Functional food; Thymoquinone; Food science; Polyphenol; Biotechnology; Health benefits; Antifungal; Food industry; Cannabis sativa; Antimicrobial; Antioxidant; Traditional medicine; Chemistry; Biology; Medicine; Botany; Biochemistry","score_opus":0.2034305611586708,"score_gpt":0.3736652058312637,"score_spread":0.17023464467259292,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4392168462","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.7223464,0.2000912,0.048087873,0.0019172754,0.00038948466,0.00026242586,0.00082934694,0.0003925419,0.025683431],"genre_scores_gemma":[0.858295,0.08203074,0.04868769,0.0010608361,0.000099468656,0.00019081042,0.000831855,0.00007689363,0.008726679],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99996126,0.00000518379,0.0000029799219,0.00000865638,0.000010600012,0.000011252469],"domain_scores_gemma":[0.9999771,0.0000027634137,0.000008220013,0.0000014652996,0.0000053341637,0.0000050139947],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00009456599,0.00048652315,0.0002857464,0.0003842146,0.000206063,0.0003435891,0.00027413378,0.00037270752,0.0008619981],"category_scores_gemma":[0.00007452538,0.0001426621,0.000512949,0.00029169026,0.00014932835,0.000516401,0.00031075298,0.0004979311,0.0003672685],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00006406881,0.000054273358,0.00017690586,0.0009833932,0.000024435823,0.00014841113,0.000028513283,0.00020496601,0.9740414,0.0006356109,0.00021787203,0.023420293],"study_design_scores_gemma":[0.0000583982,0.0012377539,0.0058078207,0.00024924515,0.00023559626,0.00071507343,0.00014231577,0.0016044764,0.88216263,0.0013172976,0.10641977,0.00004967386],"about_ca_topic_score_codex":0.00053824566,"about_ca_topic_score_gemma":0.001595287,"teacher_disagreement_score":0.0008619981,"about_ca_system_score_codex":0.00025572322,"about_ca_system_score_gemma":0.00022653045,"threshold_uncertainty_score":0.0028836727},"labels":[],"label_agreement":null},{"id":"W4393317385","doi":"10.1111/1750-3841.17051","title":"Effect of high‐hydrostatic pressure on the digestibility of egg yolk and granule","year":2024,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Protein Hydrolysis and Bioactive Peptides","field":"Biochemistry, Genetics and Molecular Biology","cited_by":5,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Guelph; Université Laval","funders":"Egg Farmers of Canada","keywords":"Phosvitin; Yolk; Granule (geology); Chemistry; Hydrostatic pressure; Chromatography; Proteolysis; Digestion (alchemy); Biochemistry; Food science; Enzyme; Biology","score_opus":0.006469202308881576,"score_gpt":0.25917934988335123,"score_spread":0.25271014757446963,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4393317385","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9979067,0.00093899516,0.00054104096,0.000043599463,0.000013586088,0.00001831426,0.000104821935,0.000018408959,0.00041461913],"genre_scores_gemma":[0.99765694,0.00072283525,0.0010037544,0.000039106224,0.000015564849,0.000023787581,0.00012708791,0.00001662945,0.00039440652],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998241,0.000029397823,0.000016036944,0.00003440817,0.00006188748,0.00003418328],"domain_scores_gemma":[0.99980146,0.000060771563,0.00006745885,0.000011049257,0.000021809516,0.00003751737],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00020712415,0.00037528243,0.00022599414,0.00013933601,0.00012563475,0.00030643935,0.00014929974,0.00024541418,0.0007057909],"category_scores_gemma":[0.00035970454,0.00017013744,0.00019370753,0.00015885661,0.00025147267,0.0003201795,0.00026965135,0.00036187022,0.00010554042],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00019567215,0.00002349467,0.00027905067,0.00008223831,0.000010636811,0.000055821787,0.00002086073,0.0000540307,0.9980604,0.000013078273,0.0000159088,0.0011888512],"study_design_scores_gemma":[0.0000148407535,0.0004927806,0.007928112,0.0000065958147,0.000016726903,0.000065679546,0.000026679012,0.00037002258,0.9904681,0.000013336943,0.00058940187,0.000007580913],"about_ca_topic_score_codex":0.0005166112,"about_ca_topic_score_gemma":0.00065062393,"teacher_disagreement_score":0.0007057909,"about_ca_system_score_codex":0.00016596407,"about_ca_system_score_gemma":0.00018992356,"threshold_uncertainty_score":0.0023610592},"labels":[],"label_agreement":null},{"id":"W4394717314","doi":"10.1111/1750-3841.17029","title":"Diversity in the editorial board","year":2024,"lang":"en","type":"editorial","venue":"Journal of Food Science","topic":"Gender Diversity and Inequality","field":"Social Sciences","cited_by":0,"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":"Diversity (politics); Editorial board; Business; Political science; Library science; Computer science; Law","score_opus":0.0869512520794141,"score_gpt":0.33344661553816296,"score_spread":0.24649536345874887,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4394717314","genre_codex":"editorial","genre_gemma":"editorial","domain_codex":null,"domain_gemma":"evaluation","model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"editorial","genre_consensus":"editorial","domain_candidate":"evaluation","domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.0008218665,0.009720972,0.0014789535,0.13538003,0.8308075,0.000084515676,0.00011320702,0.0003661833,0.021226749],"genre_scores_gemma":[0.024614103,0.014342943,0.002584638,0.109666415,0.74983674,0.00024322109,0.00026068656,0.0011990928,0.09725221],"study_design_codex":"not_applicable","study_design_gemma":"not_applicable","domain_scores_codex":[0.9456441,0.013686477,0.0054665147,0.005542146,0.025929084,0.0037317483],"domain_scores_gemma":[0.7668468,0.039729267,0.016192403,0.01046296,0.12992655,0.036842123],"candidate_categories":["metaresearch"],"consensus_categories":[],"category_scores_codex":[0.034343235,0.0017791163,0.0014787264,0.005680744,0.012064152,0.035932567,0.003286116,0.007000158,0.037184715],"category_scores_gemma":[0.17824866,0.001131399,0.0013129839,0.0032678887,0.006979486,0.012479071,0.0055568293,0.013688642,0.020697387],"study_design_candidate":"not_applicable","study_design_consensus":"not_applicable","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000027704098,0.000014350754,0.00035871414,0.0002637121,0.000016406058,0.00011012705,0.00065002084,0.000041396695,0.00023192265,0.0037014508,0.96462137,0.029962938],"study_design_scores_gemma":[0.0000074933223,0.000016559801,0.00023276721,0.00041677858,0.0000091971615,0.00011684853,0.00044217877,0.000046649653,0.00011431767,0.0016597859,0.9969217,0.000015603579],"about_ca_topic_score_codex":0.0016691358,"about_ca_topic_score_gemma":0.0026527594,"teacher_disagreement_score":0.96565676,"about_ca_system_score_codex":0.0072980467,"about_ca_system_score_gemma":0.017823478,"threshold_uncertainty_score":0.1816265},"labels":[],"label_agreement":null},{"id":"W4398142611","doi":"10.1111/1750-3841.17111","title":"Submerged fermentation of lentil protein isolate and its impact on protein functionality, nutrition, and volatile profiles","year":2024,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Proteins in Food Systems","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":"National Research Council Canada; Saskatchewan Research Council (Canada); University of Saskatchewan","funders":"National Research Centre","keywords":"Fermentation; Food science; Lactobacillus plantarum; Aspergillus oryzae; Flavor; Raw material; Protein quality; Chemistry; Aspergillus niger; Fermentation in food processing; Biology; Lactic acid; Bacteria","score_opus":0.032604159207315304,"score_gpt":0.285852339714085,"score_spread":0.2532481805067697,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4398142611","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9986469,0.0004758823,0.0004602791,0.00002563541,0.000008031958,0.00001113552,0.00015725053,0.000008931485,0.00020613045],"genre_scores_gemma":[0.9964902,0.00047246163,0.0017772726,0.00003378486,0.000006151706,0.000016553831,0.00037523525,0.000014558665,0.0008137183],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998517,0.000028366432,0.000012410353,0.000030540225,0.000045873643,0.0000310996],"domain_scores_gemma":[0.9998847,0.000023621536,0.000030277419,0.000007686341,0.000026538126,0.000027133929],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00020142067,0.00040891283,0.0003217272,0.00018156866,0.00015202897,0.0004477279,0.00014690273,0.0001941515,0.00041753883],"category_scores_gemma":[0.00019948343,0.00007689785,0.00031576728,0.00023342056,0.00014335032,0.0002979022,0.00025732274,0.00042350063,0.00009338838],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00007638743,0.000031359323,0.00016932737,0.000023055185,0.0000039739502,0.000019952144,0.000011307739,0.000021041833,0.99921656,0.0000044212584,0.0000051566017,0.00041752766],"study_design_scores_gemma":[0.0000053610133,0.0005033877,0.0071402034,0.0000085136335,0.00002157896,0.00006335988,0.00005296795,0.00048647213,0.9914062,0.000011402543,0.00029362543,0.000006915017],"about_ca_topic_score_codex":0.0012430092,"about_ca_topic_score_gemma":0.0015669536,"teacher_disagreement_score":0.0012430092,"about_ca_system_score_codex":0.00022093368,"about_ca_system_score_gemma":0.0002305564,"threshold_uncertainty_score":0.0024715066},"labels":[],"label_agreement":null},{"id":"W4398780357","doi":"10.1111/1750-3841.17117","title":"Morphological changes and color development during cookie baking—Kinetic, heat, and mass transfer considerations","year":2024,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Food composition and properties","field":"Nursing","cited_by":17,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Guelph","funders":"Natural Sciences and Engineering Research Council of Canada; Ontario Ministry of Agriculture, Food and Rural Affairs","keywords":"Lightness; Mass transfer; Biological system; Browning; Moisture; Water content; Chemistry; Food science; Computer science; Artificial intelligence; Chromatography","score_opus":0.044673885221591006,"score_gpt":0.26998407647368794,"score_spread":0.22531019125209695,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4398780357","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.94895643,0.0018302194,0.046721764,0.000117712036,0.000020761561,0.00006447344,0.00029016467,0.00019208697,0.0018063935],"genre_scores_gemma":[0.9888494,0.0009198345,0.008672343,0.000016718655,0.0000048160473,0.000029479537,0.0001474275,0.000029557712,0.0013304421],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998134,0.00002729758,0.00000992971,0.000047814443,0.000080466445,0.00002114251],"domain_scores_gemma":[0.99948055,0.00020799911,0.00009503179,0.000042989162,0.0001561234,0.00001737678],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0005701437,0.00041781116,0.00023525198,0.00042245514,0.00020395503,0.00058301305,0.0003556893,0.00029303823,0.0009284764],"category_scores_gemma":[0.0008949617,0.00026973156,0.0005174088,0.00030100983,0.0003029448,0.0007443041,0.00023429997,0.0005117618,0.0002615559],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00030792865,0.00012485242,0.023684012,0.0005174425,0.0000542605,0.00014747016,0.00026707878,0.02229316,0.9197662,0.0009401855,0.00020646615,0.03169101],"study_design_scores_gemma":[0.000008776447,0.0005223123,0.08406477,0.000026809892,0.000082465376,0.00029385672,0.0002575457,0.1373,0.77471286,0.00050530187,0.0021700312,0.000055206834],"about_ca_topic_score_codex":0.003875402,"about_ca_topic_score_gemma":0.0035527472,"teacher_disagreement_score":0.003875402,"about_ca_system_score_codex":0.00057560083,"about_ca_system_score_gemma":0.0003283851,"threshold_uncertainty_score":0.0077056885},"labels":[],"label_agreement":null},{"id":"W4400007880","doi":"10.1111/1750-3841.17158","title":"An investigation into the sensory properties of luffa [ <i>Luffa cylindrica</i> (L.)] sap","year":2024,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Biochemical Analysis and Sensing Techniques","field":"Nursing","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":"Acadia University","funders":"","keywords":"Orange (colour); Orange juice; Flavor; Aftertaste; Food science; Horticulture; Sensory analysis; Biology; Chemistry","score_opus":0.03231145594630745,"score_gpt":0.2793133426364706,"score_spread":0.24700188669016315,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4400007880","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9987508,0.0002904553,0.00021396129,0.000020526213,0.00000417449,0.000015431342,0.0000373908,0.000004274117,0.00066305796],"genre_scores_gemma":[0.9978357,0.00031667989,0.0009672022,0.000101176156,0.0000051736247,0.000012236694,0.00011412039,0.000003549086,0.0006442025],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.99990594,0.000021848124,0.0000051262127,0.000019338191,0.000031161642,0.000016607977],"domain_scores_gemma":[0.99982786,0.000040012503,0.000045135745,0.0000060596794,0.00005498074,0.00002593881],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00024296723,0.00024173612,0.0002571557,0.00025540133,0.0002951366,0.00040910873,0.00017168789,0.0003066983,0.0011603787],"category_scores_gemma":[0.00028189563,0.000073563344,0.00029428356,0.0002742245,0.00019353085,0.00034242676,0.00019267248,0.0003188836,0.00013608525],"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":[0.00082639186,0.00019272673,0.005200975,0.00030620402,0.00002670982,0.00023769338,0.00030312073,0.000046548557,0.98411363,0.00007512832,0.00008830803,0.008582527],"study_design_scores_gemma":[0.00008634762,0.01105336,0.6215747,0.00015090837,0.00025373706,0.0021238143,0.003515767,0.0015712525,0.35170382,0.00025106518,0.007607811,0.0001073916],"about_ca_topic_score_codex":0.0023622212,"about_ca_topic_score_gemma":0.0039579915,"teacher_disagreement_score":0.0023622212,"about_ca_system_score_codex":0.0001645497,"about_ca_system_score_gemma":0.0001452095,"threshold_uncertainty_score":0.0046969056},"labels":[],"label_agreement":null},{"id":"W4401478523","doi":"10.1111/1750-3841.17252","title":"A decision support tool to analyze the properties of wheat, cocoa beans and mangoes from their NIR spectra","year":2024,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Spectroscopy and Chemometric Analyses","field":"Chemistry","cited_by":9,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Polytechnique Montréal","funders":"Natural Sciences and Engineering Research Council of Canada; Mitacs","keywords":"Calibration; Near-infrared spectroscopy; Sampling (signal processing); Computer science; Process analytical technology; Decision support system; Quality (philosophy); Process engineering; Environmental science; Biochemical engineering; Biotechnology; Data mining; Mathematics; Statistics; Engineering; Marketing; Business; Biology","score_opus":0.023079240481920886,"score_gpt":0.27900343548712825,"score_spread":0.25592419500520736,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4401478523","genre_codex":"methods","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":null,"domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.17389469,0.0002323265,0.80350506,0.0008090091,0.00007883147,0.00078168226,0.002173403,0.014467096,0.004057997],"genre_scores_gemma":[0.5094232,0.0001111944,0.48601124,0.00023363774,0.00002608848,0.0007152676,0.0018447479,0.00010996185,0.0015246982],"study_design_codex":"simulation_or_modeling","study_design_gemma":"simulation_or_modeling","domain_scores_codex":[0.99929917,0.0002280955,0.00007633869,0.00015695683,0.00018427694,0.000055081895],"domain_scores_gemma":[0.9962953,0.0028540143,0.00018679287,0.00009008187,0.00043676325,0.00013704272],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.002002185,0.0014164965,0.00091304077,0.0016123012,0.0004967921,0.0016053581,0.0011402598,0.0012476827,0.0041154856],"category_scores_gemma":[0.005143206,0.00042219282,0.001026836,0.00065872225,0.00022674246,0.0008669928,0.00079437986,0.0007069838,0.00072595774],"study_design_candidate":"simulation_or_modeling","study_design_consensus":"simulation_or_modeling","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0012098779,0.0019039805,0.011813168,0.00081432733,0.00038314163,0.0011833285,0.00037785506,0.60683715,0.018631022,0.005693258,0.0061375317,0.34501535],"study_design_scores_gemma":[0.000080482125,0.000110244946,0.00076289213,0.000034816752,0.000036031917,0.000049513237,0.000055966102,0.99262637,0.0037925972,0.0012640448,0.0011708466,0.00001628812],"about_ca_topic_score_codex":0.0037241688,"about_ca_topic_score_gemma":0.0033283352,"teacher_disagreement_score":0.0041154856,"about_ca_system_score_codex":0.0007235559,"about_ca_system_score_gemma":0.00122395,"threshold_uncertainty_score":0.013767719},"labels":[],"label_agreement":null},{"id":"W4401827943","doi":"10.1111/1750-3841.17320","title":"Enhancing vitamin A stability using saponin–chitosan polyelectrolytes coating: Optimization, characterization, and controlled release","year":2024,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","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":"University of Toronto","funders":"","keywords":"Polyelectrolyte; Chitosan; Chemistry; Coating; Saponin; Chemical engineering; Biochemistry; Polymer; Organic chemistry; Medicine","score_opus":0.02150843661875567,"score_gpt":0.24053973002598897,"score_spread":0.2190312934072333,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4401827943","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.981991,0.0017041569,0.01566084,0.000049046022,0.000015499005,0.00007191184,0.000066945395,0.000057817626,0.00038277655],"genre_scores_gemma":[0.9720811,0.0014049985,0.025467513,0.000028092478,0.000007743466,0.000043192802,0.00008905848,0.000021099853,0.00085712486],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998293,0.000030222716,0.000024402476,0.00004302656,0.000055298857,0.000017724167],"domain_scores_gemma":[0.99983275,0.000052765918,0.00005108072,0.000014215655,0.00003454364,0.000014501345],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00032872372,0.00047581914,0.0003408637,0.00031234114,0.0001427447,0.00032401146,0.00016601695,0.00039338053,0.00025281508],"category_scores_gemma":[0.00030469985,0.0001452257,0.00033281965,0.0002264389,0.00023113217,0.0003473029,0.00014694728,0.00032004705,0.00009351652],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000012482524,0.0000075722173,0.000049513383,0.000026161884,0.0000027860115,0.0000093056315,0.0000031852617,0.000050094066,0.99899787,0.000008449208,0.0000016521201,0.00083103415],"study_design_scores_gemma":[0.0000019004816,0.00009146595,0.0004896254,0.0000013111378,0.0000070794385,0.00002932849,0.0000034376667,0.0004849055,0.99873203,0.0000055366986,0.00015088009,0.0000025186894],"about_ca_topic_score_codex":0.0005818063,"about_ca_topic_score_gemma":0.0012748452,"teacher_disagreement_score":0.0005818063,"about_ca_system_score_codex":0.0002718004,"about_ca_system_score_gemma":0.00021257762,"threshold_uncertainty_score":0.0019720197},"labels":[],"label_agreement":null},{"id":"W4402117387","doi":"10.1111/1750-3841.17323","title":"Consumers’ familiarity with wine increased their acceptance of pasta sauce containing grape pomace","year":2024,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Sensory Analysis and Statistical Methods","field":"Agricultural and Biological Sciences","cited_by":0,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Acadia University","funders":"Natural Sciences and Engineering Research Council of Canada; Acadia University","keywords":"Pomace; Wine; Food science; Grape wine; Chemistry; Business","score_opus":0.0409955616334612,"score_gpt":0.2856931887023747,"score_spread":0.24469762706891351,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4402117387","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9993185,0.00011815162,0.00008717289,0.000036273803,0.000008277543,0.000008007437,0.000020113173,0.000004422363,0.0003990693],"genre_scores_gemma":[0.9986689,0.00011655661,0.00023648916,0.000050601957,0.000009757779,0.000007775767,0.000036457408,0.000002335742,0.00087113696],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.9998363,0.000045426666,0.00000901469,0.000041497242,0.000042959542,0.000024726023],"domain_scores_gemma":[0.9995403,0.0001404469,0.00012333083,0.000031543812,0.00008659981,0.000077779114],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0003174631,0.00019320413,0.00026712375,0.00009580979,0.0002131333,0.00042382072,0.00008202892,0.0002924429,0.0041137566],"category_scores_gemma":[0.00094363495,0.00011415635,0.0003515758,0.000082524544,0.0001531474,0.00026235986,0.00026389948,0.00063054264,0.00017485033],"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":[0.013261392,0.005962187,0.37784094,0.001336011,0.0006184343,0.0013079324,0.008302933,0.00025561554,0.49182773,0.00031364197,0.0016275682,0.0973456],"study_design_scores_gemma":[0.000069637754,0.0067161587,0.9736086,0.0000448612,0.00020853373,0.00032883423,0.0021942363,0.0007248245,0.013841601,0.00009969659,0.0021312137,0.000031620013],"about_ca_topic_score_codex":0.0018313243,"about_ca_topic_score_gemma":0.0017882677,"teacher_disagreement_score":0.0041137566,"about_ca_system_score_codex":0.00012244598,"about_ca_system_score_gemma":0.00009600367,"threshold_uncertainty_score":0.013761938},"labels":[],"label_agreement":null},{"id":"W4403631823","doi":"10.1111/1750-3841.17465","title":"Lentil protein and trehalose conjugates: Structural interactions and mechanisms for improving multi‐level structure and functional characteristics","year":2024,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","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 Guelph","funders":"Qatar National Library; King Saud University","keywords":"Trehalose; Solubility; Chemistry; Conjugate; Hydrolysis; Conjugated system; Food science; Biochemistry; Organic chemistry; Polymer","score_opus":0.04750234971005445,"score_gpt":0.26157991230530836,"score_spread":0.2140775625952539,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4403631823","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9895858,0.0018414876,0.0072885198,0.00011534923,0.00001977956,0.000037043763,0.0000747925,0.00004584776,0.0009913057],"genre_scores_gemma":[0.992226,0.0007007946,0.0049806815,0.00009592324,0.000011762622,0.000028543745,0.00009498344,0.000018319288,0.0018430809],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998628,0.000026715423,0.000008668232,0.000026452619,0.00004329023,0.000032101398],"domain_scores_gemma":[0.9999025,0.000010714405,0.000046713343,0.000008223014,0.000015653473,0.000016218819],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00020094957,0.00042806254,0.00022566406,0.00013879327,0.00011302089,0.00035400968,0.00023384647,0.0003636551,0.00068624143],"category_scores_gemma":[0.00015524712,0.000108815955,0.0003451367,0.00012194634,0.00021681367,0.00038543018,0.0002485868,0.0005130549,0.00016597784],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000037179427,0.000016545855,0.00012581202,0.000025899568,0.000005142667,0.000021662756,0.0000080086875,0.000061880346,0.9983494,0.00009004851,0.000008475655,0.0012499727],"study_design_scores_gemma":[0.0000055851965,0.00019292391,0.0010802584,0.0000024991507,0.000012488308,0.00007672066,0.0000069321554,0.00066869904,0.99700755,0.000024282494,0.0009175503,0.0000045575134],"about_ca_topic_score_codex":0.0003941598,"about_ca_topic_score_gemma":0.00039151873,"teacher_disagreement_score":0.00068624143,"about_ca_system_score_codex":0.0003137893,"about_ca_system_score_gemma":0.00015015878,"threshold_uncertainty_score":0.002295673},"labels":[],"label_agreement":null},{"id":"W4405231226","doi":"10.1111/1750-3841.17536","title":"Improving food safety compliance of potential employees through a novel model of knowledge, attitude, commitment, and practice","year":2024,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Food Safety and Hygiene","field":"Agricultural and Biological Sciences","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 Manitoba","funders":"","keywords":"Food safety; Continuance; Normative; Structural equation modeling; Normative social influence; Affect (linguistics); Psychology; Compliance (psychology); Marketing; Business; Environmental health; Social psychology; Medicine; Political science","score_opus":0.08715983794954912,"score_gpt":0.3117137289020322,"score_spread":0.22455389095248307,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4405231226","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.90837413,0.00014721435,0.049537748,0.0024589414,0.000049660233,0.0004202833,0.00017941894,0.00013389275,0.038698565],"genre_scores_gemma":[0.9872961,0.00006659857,0.009023466,0.00008104477,0.0000101829555,0.00019757079,0.00006267799,0.000008161349,0.003254195],"study_design_codex":"observational","study_design_gemma":"observational","domain_scores_codex":[0.9974789,0.0012970929,0.00008621985,0.00048251598,0.00027863844,0.00037664993],"domain_scores_gemma":[0.9959585,0.0020357755,0.0007922708,0.0002640619,0.0005043991,0.00044500933],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0026312233,0.000838511,0.0004118685,0.0009368548,0.0011458899,0.0035946663,0.0015319414,0.0018384972,0.007016269],"category_scores_gemma":[0.006510352,0.00048892223,0.0009799,0.0006259254,0.0015900598,0.0020279035,0.0017302544,0.0013872881,0.0007626812],"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":[0.0011174693,0.010300924,0.51459014,0.00046450095,0.0008855924,0.0016968093,0.027098225,0.18528529,0.0062804976,0.11791537,0.0037530737,0.13061208],"study_design_scores_gemma":[0.0002577018,0.0022769235,0.13741018,0.00022122767,0.00041704378,0.0003968007,0.009602446,0.79678977,0.0009672172,0.045319993,0.006213197,0.00012754684],"about_ca_topic_score_codex":0.011499538,"about_ca_topic_score_gemma":0.009859469,"teacher_disagreement_score":0.011499538,"about_ca_system_score_codex":0.0029885194,"about_ca_system_score_gemma":0.0045351516,"threshold_uncertainty_score":0.023471773},"labels":[],"label_agreement":null},{"id":"W4405862117","doi":"10.1111/1750-3841.17623","title":"A comprehensive profiling of phenolic compounds and antioxidant activities of 24 varieties of red raspberry cultivated in Northeast China","year":2024,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Phytochemicals and Antioxidant Activities","field":"Medicine","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":"University of Toronto","funders":"Natural Science Foundation of Heilongjiang Province","keywords":"Blowing a raspberry; Chlorogenic acid; Anthocyanin; Flavonoid; Chemistry; Food science; Antioxidant; Ellagic acid; Polyphenol; Botany; Biology; Biochemistry","score_opus":0.022671699694051358,"score_gpt":0.2817717849996928,"score_spread":0.25910008530564144,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4405862117","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9992136,0.00021776384,0.00014435609,0.000007823242,0.0000016052778,0.0000066089683,0.0002789144,0.000005016013,0.00012450588],"genre_scores_gemma":[0.99547845,0.00038947945,0.0014500093,0.000036475554,0.0000033970027,0.000024973282,0.0016493398,0.000009690699,0.00095819565],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.99984825,0.00001439547,0.000014050913,0.00006506489,0.00003712065,0.000021097809],"domain_scores_gemma":[0.9998528,0.000013041698,0.00003651915,0.00001532388,0.00005191641,0.000030370553],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0002831638,0.000361379,0.0004945047,0.0011850327,0.00061655097,0.00034436892,0.00013986368,0.00024262833,0.00026507102],"category_scores_gemma":[0.00013196116,0.00012658123,0.00040288584,0.0013557386,0.00021643384,0.00023058365,0.0002435856,0.00021162794,0.00006053734],"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":[0.00040132692,0.000106172425,0.08420378,0.00024471656,0.00012608877,0.00034911593,0.0013782957,0.00016217733,0.8945546,0.000064831,0.0001234458,0.018285504],"study_design_scores_gemma":[0.000010208838,0.00017944849,0.9833905,0.000007864823,0.000086785374,0.00024883248,0.00039820926,0.00018603346,0.014193723,0.000024774246,0.0012564296,0.000017174274],"about_ca_topic_score_codex":0.010089844,"about_ca_topic_score_gemma":0.018402692,"teacher_disagreement_score":0.010089844,"about_ca_system_score_codex":0.00028991446,"about_ca_system_score_gemma":0.00030577715,"threshold_uncertainty_score":0.020062208},"labels":[],"label_agreement":null},{"id":"W4406595052","doi":"10.1111/1750-3841.17645","title":"Deep eutectic system enhanced oat protein extraction","year":2025,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Ionic liquids properties and applications","field":"Chemical Engineering","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 British Columbia","funders":"National Natural Science Foundation of China","keywords":"Extraction (chemistry); Eutectic system; Chemistry; Choline chloride; Protein purification; Ionic liquid; Hydrogen bond; Yield (engineering); Deep eutectic solvent; Chromatography; Molecule; Biochemistry; Materials science; Organic chemistry","score_opus":0.011237236318050745,"score_gpt":0.2558619144091147,"score_spread":0.24462467809106397,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4406595052","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9157512,0.018069195,0.056845423,0.0003217145,0.00020535482,0.00016805436,0.0011270136,0.0005724391,0.0069397246],"genre_scores_gemma":[0.9527423,0.007780862,0.03190521,0.00029708765,0.000041273903,0.00012473378,0.0008815101,0.00015467539,0.006072393],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9997906,0.000019130784,0.000019078985,0.000053279964,0.000081403094,0.00003650981],"domain_scores_gemma":[0.99991107,0.000016333246,0.000028135624,0.000005356188,0.000029333138,0.000009801329],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00018562781,0.000595652,0.0003683118,0.00046196728,0.00016365107,0.00035498722,0.00018466797,0.00036052748,0.0008234203],"category_scores_gemma":[0.00025900634,0.0001489444,0.00041325978,0.00035404816,0.00018535682,0.0007133836,0.00045768707,0.0006513812,0.0004047976],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000034091627,0.00001145551,0.00012087038,0.00020352099,0.00000958565,0.000091186,0.000021535569,0.00018544888,0.9955024,0.000116007235,0.000080862694,0.0036230609],"study_design_scores_gemma":[0.000005679506,0.00008606987,0.00086278527,0.000022016817,0.000020498965,0.00011877936,0.000025860683,0.0015096789,0.9926547,0.00006106143,0.004622325,0.000010635017],"about_ca_topic_score_codex":0.00054850226,"about_ca_topic_score_gemma":0.0013680552,"teacher_disagreement_score":0.0008234203,"about_ca_system_score_codex":0.00026209684,"about_ca_system_score_gemma":0.00018499912,"threshold_uncertainty_score":0.002754569},"labels":[],"label_agreement":null},{"id":"W4407295674","doi":"10.1111/1750-3841.70022","title":"Germinated/fermented legume flours as functional ingredients in wheat‐based bread: A review","year":2025,"lang":"en","type":"review","venue":"Journal of Food Science","topic":"Food composition and properties","field":"Nursing","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":"University of Manitoba","funders":"","keywords":"Legume; Germination; Food science; Ingredient; Fermentation; Fermentation in food processing; Functional food; Micronutrient; Wheat flour; Biotechnology; Biology; Agronomy; Chemistry; Lactic acid","score_opus":0.05621125387739553,"score_gpt":0.35619987913809514,"score_spread":0.29998862526069964,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4407295674","genre_codex":"review","genre_gemma":"review","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"review","genre_consensus":"review","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.0003870089,0.99889636,0.00010707162,0.000074845695,0.00007695689,0.000006507468,0.000024334946,0.0000046994883,0.0004221362],"genre_scores_gemma":[0.001331545,0.99806243,0.0002370062,0.00007901619,0.000040770985,0.00000776548,0.000037588805,0.0000014803956,0.00020241403],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.9997582,0.00004009092,0.000056184446,0.000052273757,0.0000737349,0.000019498471],"domain_scores_gemma":[0.9994299,0.00032202012,0.000112363006,0.000012179645,0.00009495496,0.000028615741],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0005818384,0.00096928875,0.0012686398,0.0028515253,0.00026554707,0.0012459732,0.0006654131,0.0009061179,0.002529654],"category_scores_gemma":[0.00087271637,0.00033828712,0.00089531275,0.0026400653,0.00028848537,0.0011208587,0.0004964316,0.00084165536,0.0007020831],"study_design_candidate":"not_applicable","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00019298751,0.00019212406,0.0006013644,0.15377212,0.00049694424,0.00047853915,0.0002591394,0.0006632412,0.007953587,0.0025742345,0.01278673,0.8200289],"study_design_scores_gemma":[0.000027381182,0.0004853426,0.00294719,0.022831248,0.0011381968,0.0015449425,0.00021482096,0.0002493129,0.0026728974,0.0013077134,0.9665332,0.000047837726],"about_ca_topic_score_codex":0.0012531977,"about_ca_topic_score_gemma":0.001730036,"teacher_disagreement_score":0.0028515253,"about_ca_system_score_codex":0.00032981168,"about_ca_system_score_gemma":0.0011089372,"threshold_uncertainty_score":0.008462548},"labels":[],"label_agreement":null},{"id":"W4408245051","doi":"10.1111/1750-3841.70104","title":"Consumer perception of meal replacement beverages: A comparison between younger adults and older adults","year":2025,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Sensory Analysis and Statistical Methods","field":"Agricultural and Biological Sciences","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":"Acadia University","funders":"","keywords":"Perception; Meal; Food science; Environmental health; Consumption (sociology); Medicine; Psychology; Chemistry","score_opus":0.03239348773177994,"score_gpt":0.3203329502082218,"score_spread":0.28793946247644187,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4408245051","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99934036,0.0001832128,0.000025679155,0.000023542012,0.000004269346,0.0000055651713,0.00005523251,8.374936e-7,0.00036128267],"genre_scores_gemma":[0.99920386,0.0001997446,0.00006633559,0.00008505637,0.000010004914,0.000010444072,0.00012105848,0.000001045808,0.00030249316],"study_design_codex":"observational","study_design_gemma":"observational","domain_scores_codex":[0.99977034,0.00003551912,0.000036145655,0.000040114162,0.00007899124,0.000038896145],"domain_scores_gemma":[0.99911696,0.00011083203,0.0003071137,0.000022390937,0.00024021522,0.0002024081],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0005445952,0.00018248644,0.00034822593,0.000578302,0.00029301085,0.00050182774,0.0001005013,0.00044236434,0.00233728],"category_scores_gemma":[0.0015254137,0.00013216291,0.00047604486,0.00033864175,0.00016703492,0.0005398973,0.00044600788,0.00030381745,0.0003556947],"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":[0.0006554583,0.00021100057,0.97857314,0.00010386738,0.00009644928,0.00020238927,0.00576682,0.000016291717,0.0024902401,0.000025834966,0.00025434032,0.011604118],"study_design_scores_gemma":[0.000008263529,0.0004426383,0.9949386,0.000013639088,0.000025330131,0.00017910103,0.003920617,0.000033462504,0.00008836996,0.000012628527,0.00033248373,0.0000049579207],"about_ca_topic_score_codex":0.0042725876,"about_ca_topic_score_gemma":0.0043712365,"teacher_disagreement_score":0.0042725876,"about_ca_system_score_codex":0.0001595251,"about_ca_system_score_gemma":0.000106555504,"threshold_uncertainty_score":0.00849545},"labels":[],"label_agreement":null},{"id":"W4409314492","doi":"10.1111/1750-3841.70181","title":"Effect of dietary carnosine during in vitro digestion of a burger meal combo model including ascorbic acid as an antioxidant and fructose as a pro‐oxidant","year":2025,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Biochemical effects in animals","field":"Medicine","cited_by":1,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"McGill University; Agriculture and Agri-Food Canada","funders":"Agriculture and Agri-Food Canada","keywords":"Carnosine; Chemistry; Antioxidant; Digestion (alchemy); Food science; Ascorbic acid; Fructose; Meal; Biochemistry; Chromatography","score_opus":0.0180881416115478,"score_gpt":0.33307663791038017,"score_spread":0.31498849629883235,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4409314492","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9978861,0.0008419683,0.0007564873,0.000031863827,0.000022097416,0.000025902735,0.00015680963,0.000010529482,0.00026809535],"genre_scores_gemma":[0.9923224,0.0008999988,0.0046750563,0.00007540993,0.000010930748,0.000054459306,0.0005732283,0.000015451502,0.001373125],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99974877,0.00005993508,0.000027727327,0.0000731567,0.000051434283,0.000038832968],"domain_scores_gemma":[0.9997482,0.000048847396,0.000080394086,0.000025468407,0.000039008883,0.000058077683],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00035193164,0.00062151393,0.00052624353,0.0002063408,0.00019545689,0.00040643223,0.00019918104,0.00037118932,0.0008101924],"category_scores_gemma":[0.00028696432,0.00019702996,0.00038960422,0.00014808071,0.00022354806,0.00031226673,0.0004087433,0.0006160006,0.00012617692],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0016780633,0.00023899323,0.00061975914,0.00011113243,0.0000359158,0.000064695625,0.00004643384,0.00012365164,0.99609935,0.000023422714,0.00002742998,0.0009312075],"study_design_scores_gemma":[0.00004202181,0.0077941134,0.008936544,0.00003430237,0.00013951729,0.00016699595,0.00013831149,0.0012162046,0.97952944,0.000043758067,0.0019341474,0.000024660976],"about_ca_topic_score_codex":0.0011269388,"about_ca_topic_score_gemma":0.0023340753,"teacher_disagreement_score":0.0011269388,"about_ca_system_score_codex":0.00021153312,"about_ca_system_score_gemma":0.0002987031,"threshold_uncertainty_score":0.002710402},"labels":[],"label_agreement":null},{"id":"W4409677781","doi":"10.1111/1750-3841.70210","title":"Canola Protein Hydrolysates Show Osteogenic Activity in MC3T3‐E1 Cells","year":2025,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Bone Metabolism and Diseases","field":"Biochemistry, Genetics and Molecular Biology","cited_by":1,"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 Saskatchewan; University of Alberta","funders":"Government of Canada","keywords":"RANKL; Osteoprotegerin; Osteoblast; Chemistry; Osteoporosis; RUNX2; Hydrolysate; Cytotoxicity; Activator (genetics); Internal medicine; In vitro; Receptor; Biochemistry; Medicine","score_opus":0.006865369697198503,"score_gpt":0.24483435470203777,"score_spread":0.23796898500483926,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4409677781","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.985211,0.008492065,0.0021265694,0.0002542908,0.000065800785,0.00006483187,0.00086286,0.000043484237,0.0028790885],"genre_scores_gemma":[0.9879067,0.003730118,0.0030189573,0.00014344936,0.000030510602,0.00006592622,0.0013630835,0.000013426465,0.0037279434],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998747,0.00001651267,0.000011730764,0.000016873815,0.000052960564,0.000027316179],"domain_scores_gemma":[0.9999268,0.000020793237,0.000012959926,0.000008620616,0.000017087765,0.000013796033],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00017383114,0.00043649998,0.00021523303,0.00036047713,0.00015694927,0.00022156275,0.000119040036,0.0002935281,0.0010646796],"category_scores_gemma":[0.00012522988,0.00014855235,0.00046381165,0.00033321587,0.00019610728,0.00018961902,0.00015453392,0.00049043994,0.00022487238],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00018884311,0.000066558634,0.00018222697,0.00008821288,0.000010545598,0.00007310879,0.00002258638,0.00006816745,0.99784386,0.000041479216,0.000046437282,0.0013678322],"study_design_scores_gemma":[0.000030246709,0.00046579452,0.004974134,0.000008420372,0.00004755984,0.00016410861,0.000047127483,0.00038179723,0.99082035,0.0000434464,0.0030103284,0.0000066162133],"about_ca_topic_score_codex":0.0016010429,"about_ca_topic_score_gemma":0.0023115,"teacher_disagreement_score":0.0016010429,"about_ca_system_score_codex":0.00013858154,"about_ca_system_score_gemma":0.00016854054,"threshold_uncertainty_score":0.0035617352},"labels":[],"label_agreement":null},{"id":"W4409678329","doi":"10.1111/1750-3841.70206","title":"Enhancing the breadmaking quality of ancient grains through synergistic emulsifier treatment and extrusion processing","year":2025,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Food composition and properties","field":"Nursing","cited_by":1,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Manitoba","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Extrusion; Food science; Absorption of water; Die swell; Chemistry; Wheat flour; Extrusion cooking; Distilled water; Starch; Crystallinity; Water content; Materials science; Chromatography; Composite material","score_opus":0.05771201372489051,"score_gpt":0.35275604866494525,"score_spread":0.29504403494005477,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4409678329","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9942602,0.00200741,0.0031796512,0.000028744402,0.0000119390015,0.000015218473,0.000046681467,0.000018008212,0.00043212707],"genre_scores_gemma":[0.9892754,0.0014154438,0.007916052,0.000044383556,0.0000081532435,0.000014001259,0.00012532042,0.000016706761,0.0011846715],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99987125,0.000021294942,0.0000135832815,0.000034762124,0.000037686634,0.00002147035],"domain_scores_gemma":[0.9999492,0.00000732241,0.00002134251,0.000004402495,0.000009760864,0.00000792914],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00014798233,0.00046380368,0.0004434621,0.00019614001,0.0001026677,0.00031103456,0.00015479539,0.00025272107,0.00047097474],"category_scores_gemma":[0.000110396526,0.00016318564,0.0003400142,0.00020124408,0.00014552083,0.00022477205,0.00025070683,0.00040702795,0.000119942815],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000075715914,0.000014944352,0.00018444091,0.000051648392,0.0000102752865,0.000030226678,0.000009529205,0.000041546235,0.99768853,0.000013689365,0.0000047958592,0.0018747314],"study_design_scores_gemma":[0.000013387191,0.0004896411,0.007019667,0.000007324321,0.000071968796,0.00021844904,0.0000308973,0.00041740364,0.99016505,0.000016415162,0.0015430356,0.0000068227414],"about_ca_topic_score_codex":0.00018276526,"about_ca_topic_score_gemma":0.0006935556,"teacher_disagreement_score":0.00047097474,"about_ca_system_score_codex":0.00009448261,"about_ca_system_score_gemma":0.000079690864,"threshold_uncertainty_score":0.0015755296},"labels":[],"label_agreement":null},{"id":"W4410160262","doi":"10.1111/1750-3841.70225","title":"Green Extraction of Wheat Phenolic Acids Using Microwave‐Assisted Extraction","year":2025,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Phytochemicals and Antioxidant Activities","field":"Medicine","cited_by":10,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"St. Boniface Hospital; University of Manitoba","funders":"Natural Sciences and Engineering Research Council of Canada; Canada Foundation for Innovation; Research Manitoba","keywords":"Chemistry; Extraction (chemistry); Gallic acid; Acetone; Ethanol; Water extraction; Phenolic acid; Solvent; Chromatography; Phenols; Nuclear chemistry; Organic chemistry; Antioxidant","score_opus":0.040872239018328475,"score_gpt":0.343203801201188,"score_spread":0.3023315621828595,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4410160262","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9417849,0.0055477647,0.049563557,0.000097069096,0.000073311436,0.00016647326,0.00046347184,0.00018206655,0.0021213118],"genre_scores_gemma":[0.95283014,0.0036176385,0.039392613,0.00017477723,0.000023753646,0.00011692099,0.00082220935,0.00004339833,0.0029785666],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998266,0.000028737608,0.000013125829,0.000050676514,0.00004968208,0.000031231586],"domain_scores_gemma":[0.99995065,0.000010265333,0.000015844722,0.0000060257644,0.000011868065,0.0000052445],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0002041284,0.00071016053,0.00039091063,0.0004901051,0.0001549639,0.00023630945,0.00018586619,0.00035757912,0.00045944293],"category_scores_gemma":[0.00014109052,0.00023501746,0.00048352932,0.000495544,0.00015955097,0.00035653956,0.00030262495,0.00044169903,0.00031741196],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000018207245,0.000006170612,0.000079912345,0.000054313994,0.000006363301,0.000022918428,0.00000951594,0.000031329095,0.99782395,0.000018829869,0.000013054567,0.0019154663],"study_design_scores_gemma":[0.0000090448975,0.00014699314,0.0035627107,0.000008426238,0.000028344411,0.00012192041,0.000020512787,0.00054373755,0.9936063,0.00003763349,0.0019048396,0.000009615305],"about_ca_topic_score_codex":0.00037821688,"about_ca_topic_score_gemma":0.0008311871,"teacher_disagreement_score":0.00071016053,"about_ca_system_score_codex":0.00013173035,"about_ca_system_score_gemma":0.00009828329,"threshold_uncertainty_score":0.0015369654},"labels":[],"label_agreement":null},{"id":"W4410161081","doi":"10.1111/1750-3841.70248","title":"Effects of Patulin Stress on the Physiology, Fermentation Performance, and Aroma Profile of <i>Saccharomyces cerevisiae</i> During Fermentation","year":2025,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Mycotoxins in Agriculture and Food","field":"Agricultural and Biological Sciences","cited_by":0,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Guelph","funders":"Key Research and Development Program of Ningxia; China National Tobacco Corporation; Huazhong Agricultural University","keywords":"Patulin; Saccharomyces cerevisiae; Fermentation; Aroma; Yeast; Food science; Glutathione; Ethanol fermentation; Chemistry; Biochemistry; Alcohol tolerance; Biology; Ethanol; Mycotoxin; Enzyme","score_opus":0.006594065086757144,"score_gpt":0.21206789810941537,"score_spread":0.20547383302265823,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4410161081","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9985096,0.00047191733,0.00023729494,0.00003410359,0.000015617363,0.000009810813,0.00033775723,0.000019559291,0.000364305],"genre_scores_gemma":[0.99749666,0.0003320948,0.0007612614,0.00005347974,0.0000057452944,0.000015321033,0.0004959174,0.000010791306,0.000828832],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99986374,0.000023537052,0.000019075507,0.000035245026,0.000028526942,0.000029927842],"domain_scores_gemma":[0.9998877,0.000016592669,0.000028671308,0.000011225148,0.000027261649,0.000028498991],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000102003236,0.00042548223,0.00037429947,0.00013579424,0.00012595658,0.00040860695,0.0001440225,0.00020300032,0.0005860922],"category_scores_gemma":[0.00014346984,0.00010653173,0.00026357383,0.00019865812,0.00012348662,0.00019704405,0.00022247148,0.0003311915,0.0001462206],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00032419272,0.00005366888,0.0006943792,0.000035546585,0.0000100240895,0.000049756403,0.00002637696,0.000070201175,0.9974443,0.000015047567,0.00003370844,0.0012429592],"study_design_scores_gemma":[0.000008676913,0.0010188095,0.01818138,0.000009875515,0.000028864599,0.00007783237,0.00013556702,0.000787919,0.9789834,0.000026202833,0.0007285645,0.00001308393],"about_ca_topic_score_codex":0.001287121,"about_ca_topic_score_gemma":0.001245065,"teacher_disagreement_score":0.001287121,"about_ca_system_score_codex":0.00013365723,"about_ca_system_score_gemma":0.00015584676,"threshold_uncertainty_score":0.0025592446},"labels":[],"label_agreement":null},{"id":"W4410497609","doi":"10.1111/1750-3841.70266","title":"The Effect of Low‐Fat Diets Versus High‐Fat Diet on Sex Hormones: A Systematic Review and Meta‐Analysis of Randomized Controlled Trials","year":2025,"lang":"en","type":"review","venue":"Journal of Food Science","topic":"Hormonal and reproductive studies","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":"McMaster University; Impact","funders":"","keywords":"Hormone; Estrone; Internal medicine; Sex hormone-binding globulin; Endocrinology; Testosterone (patch); Androstenedione; Meta-analysis; Randomized controlled trial; Dehydroepiandrosterone; Medicine; Biology; Physiology; Androgen","score_opus":0.06655994763036778,"score_gpt":0.39609155998297896,"score_spread":0.3295316123526112,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4410497609","genre_codex":"review","genre_gemma":"review","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"review","genre_consensus":"review","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.0038239656,0.9943342,0.00054672203,0.0001629112,0.0001842682,0.0003933663,0.00035058416,0.000023161494,0.0001807412],"genre_scores_gemma":[0.15579917,0.83589906,0.003434811,0.0012250389,0.00031946815,0.0020065631,0.0009009131,0.000039734685,0.00037517128],"study_design_codex":"meta_analysis","study_design_gemma":"meta_analysis","domain_scores_codex":[0.9877281,0.006132384,0.0035999834,0.0011810445,0.0010260597,0.0003324494],"domain_scores_gemma":[0.9822756,0.013256237,0.0025701574,0.0005262944,0.0011542987,0.00021741749],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.015451746,0.0032955816,0.024490701,0.005818498,0.0007839978,0.0034395372,0.0021251533,0.002485359,0.0039413143],"category_scores_gemma":[0.03274084,0.0017063788,0.040779207,0.006763284,0.00093006884,0.0019977468,0.001454594,0.0021829586,0.00033407405],"study_design_candidate":"meta_analysis","study_design_consensus":"meta_analysis","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0034352366,0.000030060177,0.0020383173,0.39252576,0.5914814,0.000096572,0.000054014643,0.0004184903,0.00022802688,0.000114169954,0.00038908535,0.009188941],"study_design_scores_gemma":[0.00097048935,0.00017738166,0.0016114544,0.017749045,0.9782467,0.000047742855,0.000025002742,0.00010780711,0.00009608527,0.00012946417,0.00082451245,0.000014370785],"about_ca_topic_score_codex":0.006945963,"about_ca_topic_score_gemma":0.015512137,"teacher_disagreement_score":0.024490701,"about_ca_system_score_codex":0.0031193767,"about_ca_system_score_gemma":0.0039697234,"threshold_uncertainty_score":0.08171761},"labels":[],"label_agreement":null},{"id":"W4411346194","doi":"10.1111/1750-3841.70336","title":"Impact of Allyl Isothiocyanate Addition on Consumers’ Sensory Perception in a Solid Food Matrix","year":2025,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Biochemical Analysis and Sensing Techniques","field":"Nursing","cited_by":1,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Acadia University","funders":"Natural Sciences and Engineering Research Council of Canada; Canada Foundation for Innovation","keywords":"Allyl isothiocyanate; Sweetness; Detection threshold; Food science; Sensory system; Perception; Chemistry; Flavor; Computer science; Psychology; Cognitive psychology; Organic chemistry","score_opus":0.020593609615425702,"score_gpt":0.35016759098547684,"score_spread":0.3295739813700511,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4411346194","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9988716,0.00035999395,0.00029711387,0.000019422894,0.000009390811,0.000015369566,0.000030239527,0.0000069262846,0.00038980498],"genre_scores_gemma":[0.9973679,0.0004464028,0.0012186515,0.00005703635,0.000005486412,0.000020616226,0.00005783849,0.0000073281717,0.0008188553],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9997018,0.000059530383,0.000018410583,0.00006203253,0.00010953501,0.000048714966],"domain_scores_gemma":[0.9996562,0.00010469253,0.00009823967,0.000017788509,0.0000819914,0.00004113981],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0003120816,0.00030699288,0.0002611719,0.00014845238,0.00014322858,0.0004042165,0.00013699585,0.0003175866,0.0016694202],"category_scores_gemma":[0.000574255,0.00016125555,0.00030153635,0.00013293237,0.00025201103,0.00038715175,0.00035859062,0.0004895313,0.0001474457],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0007014689,0.00006629973,0.0008572536,0.00010984871,0.000018003542,0.000050923438,0.0000753039,0.000049002305,0.99626476,0.000018936013,0.000023633836,0.0017646232],"study_design_scores_gemma":[0.00003433207,0.007908602,0.033727113,0.000035916284,0.0001561804,0.00021977148,0.00051964103,0.0010335222,0.95479834,0.00005509241,0.0014837858,0.000027734504],"about_ca_topic_score_codex":0.000837718,"about_ca_topic_score_gemma":0.0012941838,"teacher_disagreement_score":0.0016694202,"about_ca_system_score_codex":0.00017637746,"about_ca_system_score_gemma":0.00014576456,"threshold_uncertainty_score":0.005584717},"labels":[],"label_agreement":null},{"id":"W4411988382","doi":"10.1111/1750-3841.70362","title":"Developing Protein‐Enriched Wholegrain Bread With Different Plant Protein Isolates","year":2025,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":4,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Manitoba","funders":"Mitacs","keywords":"Food science; Emulsion; Chemistry; Soy protein; Pea protein; Protein isolate; High protein; Plant protein; Protein quality; Biochemistry","score_opus":0.02734258549042956,"score_gpt":0.23937252973857234,"score_spread":0.21202994424814278,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4411988382","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9932853,0.0012588523,0.004608097,0.000043852735,0.00001292151,0.00004458365,0.00016544941,0.000046580626,0.0005343784],"genre_scores_gemma":[0.98346937,0.001330184,0.012831126,0.00006849476,0.000005935361,0.000042269286,0.0007605769,0.000057170924,0.0014349343],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998235,0.00002745623,0.00001443454,0.000048397564,0.000059869577,0.00002646248],"domain_scores_gemma":[0.999907,0.000012013738,0.000032942437,0.000006795307,0.000022953134,0.00001830378],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00020867586,0.0005487488,0.00033799149,0.00023487456,0.00011609611,0.0004059664,0.00024876578,0.0002754054,0.00045818553],"category_scores_gemma":[0.00018622115,0.0001853123,0.00038787324,0.00027272291,0.00012318225,0.00036081357,0.00034384732,0.0005108453,0.00018828061],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00002649508,0.0000117942245,0.00009119266,0.000033923585,0.000005880705,0.000022356313,0.000008042978,0.00003101328,0.99922585,0.0000065005506,0.0000054675793,0.0005315793],"study_design_scores_gemma":[0.000011943541,0.00069242285,0.00736633,0.000016647977,0.000063093605,0.000182448,0.000064753876,0.00083162246,0.9890282,0.000018200803,0.0017164028,0.000007925716],"about_ca_topic_score_codex":0.0005573024,"about_ca_topic_score_gemma":0.0017119682,"teacher_disagreement_score":0.0005573024,"about_ca_system_score_codex":0.00017091596,"about_ca_system_score_gemma":0.00014003423,"threshold_uncertainty_score":0.001532793},"labels":[],"label_agreement":null},{"id":"W4412414146","doi":"10.1111/1750-3841.70407","title":"Exploring the Potential of Lupin ( <i>Lupinus angustifolius</i> ) Flour‐Based Ingredients in Developing High Moisture Meat Analogues","year":2025,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Botanical Research and Chemistry","field":"Agricultural and Biological Sciences","cited_by":7,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Manitoba","funders":"Comisión Sectorial de Investigación Científica; Natural Sciences and Engineering Research Council of Canada; Canada Foundation for Innovation; Agencia Nacional de Investigación e Innovación","keywords":"Lupinus angustifolius; Chewiness; Extrusion; Food science; Moisture; Extrusion cooking; Chemistry; High protein; Agronomy; Biology; Materials science","score_opus":0.04951817382952926,"score_gpt":0.26145409053076063,"score_spread":0.21193591670123135,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4412414146","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99319434,0.0030069037,0.002519966,0.00004679095,0.000009376074,0.000024300953,0.00007239208,0.00002225307,0.0011037122],"genre_scores_gemma":[0.9928092,0.0016122559,0.004773434,0.00004446651,0.0000058640594,0.000014419292,0.00010368039,0.000012295505,0.0006243331],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99993014,0.00001394517,0.000003896691,0.000015515536,0.000021121885,0.000015304062],"domain_scores_gemma":[0.9999516,0.000009999776,0.000019458808,0.0000026096523,0.0000072769135,0.000009144973],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0001668396,0.0002541026,0.00017044791,0.00026483988,0.00010627411,0.00035415517,0.00014338944,0.00024099993,0.00054208474],"category_scores_gemma":[0.00011490193,0.00011566032,0.00026035542,0.00015535107,0.000115241965,0.00036246667,0.00020621829,0.00033920995,0.00014337261],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00008056262,0.00004337617,0.0003489714,0.00008982568,0.000010027102,0.000057153007,0.000013275722,0.000102869126,0.99618185,0.00006401065,0.000010693651,0.0029975476],"study_design_scores_gemma":[0.000014196348,0.0017619552,0.00964633,0.000034448552,0.00007206854,0.00031986734,0.000085857944,0.0010921783,0.98237634,0.00007733736,0.004506933,0.000012581322],"about_ca_topic_score_codex":0.0001905519,"about_ca_topic_score_gemma":0.0005563733,"teacher_disagreement_score":0.00054208474,"about_ca_system_score_codex":0.00009421738,"about_ca_system_score_gemma":0.000064219275,"threshold_uncertainty_score":0.0018134117},"labels":[],"label_agreement":null},{"id":"W4413100591","doi":"10.1111/1750-3841.70444","title":"Assessment of Contamination and Compliance in Imported Spices, Herbs, Seasonings, Coffee, and Tea in the UAE","year":2025,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Food Safety and Hygiene","field":"Agricultural and Biological Sciences","cited_by":0,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Winnipeg; University of Manitoba","funders":"","keywords":"Seasoning; Contamination; Food science; Toxicology; Medicine; Traditional medicine; Chemistry; Biology","score_opus":0.026004270552296233,"score_gpt":0.29261450063701056,"score_spread":0.2666102300847143,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4413100591","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99900764,0.0002278094,0.00015410711,0.00002636874,0.0000036444826,0.00001392731,0.00020358422,0.0000040132045,0.00035878297],"genre_scores_gemma":[0.99862945,0.00024585368,0.0005948919,0.000038178576,0.000005510814,0.0000086985565,0.00020671249,0.000002350191,0.00026831886],"study_design_codex":"observational","study_design_gemma":"observational","domain_scores_codex":[0.99892706,0.00033124437,0.00015568257,0.00012790953,0.00037408367,0.000084037245],"domain_scores_gemma":[0.9983203,0.00019756693,0.00086747884,0.0000952402,0.00044275477,0.00007671742],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0012355543,0.00030850508,0.00027279314,0.0010070364,0.00041781555,0.00066262926,0.00024691227,0.00039310855,0.0005005653],"category_scores_gemma":[0.0020625785,0.00023145592,0.00030728983,0.0011563154,0.000358027,0.00030543716,0.0003414833,0.000299919,0.00012346896],"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":[0.00006777533,0.00006631899,0.989799,0.000067484965,0.000045847144,0.00038516827,0.0010316104,0.00005896385,0.0021134845,0.000026723943,0.00008329443,0.006254239],"study_design_scores_gemma":[9.348948e-7,0.00020610107,0.9952826,0.000028366572,0.00002294723,0.0008252067,0.0015538065,0.00025748118,0.00105754,0.000019551379,0.00073690567,0.000008549563],"about_ca_topic_score_codex":0.0077132075,"about_ca_topic_score_gemma":0.012908017,"teacher_disagreement_score":0.0077132075,"about_ca_system_score_codex":0.00032526057,"about_ca_system_score_gemma":0.0003242012,"threshold_uncertainty_score":0.015336633},"labels":[],"label_agreement":null},{"id":"W4414163880","doi":"10.1111/1750-3841.70531","title":"Rheological, Baking, and Microstructural Properties of Proso Millet‐Hydrocolloid‐Based Gluten‐Free Bread","year":2025,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Food composition and properties","field":"Nursing","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":"McGill University","funders":"National Institute of Food and Agriculture","keywords":"Starch; Wheat flour; Lightness; Wheat bread; Bread making; Wheat starch; Resistant starch; Food products","score_opus":0.02216547170476476,"score_gpt":0.2589800644565851,"score_spread":0.23681459275182035,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4414163880","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99814487,0.0009667359,0.00037443207,0.00001604302,0.000009431233,0.000010209573,0.00015415004,0.00000642793,0.00031782108],"genre_scores_gemma":[0.99735284,0.0006676388,0.00094113464,0.000026803678,0.0000041444628,0.000015482363,0.00027932366,0.000009171667,0.00070344453],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99986875,0.00002168449,0.00001733519,0.000028383476,0.000047240173,0.000016624792],"domain_scores_gemma":[0.99983644,0.000030477117,0.000049663005,0.000009096214,0.00004196703,0.000032327276],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0001965277,0.00032061417,0.00019658318,0.00029290695,0.0001172307,0.0002899413,0.00009786946,0.0001458819,0.0006608677],"category_scores_gemma":[0.00031141704,0.00011951284,0.00027994823,0.00030619724,0.00012474658,0.0002973316,0.00016794537,0.0004375235,0.00009930687],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00022153277,0.00003259529,0.0009331581,0.00010718389,0.0000150934775,0.000059387756,0.000050829458,0.000122059064,0.9961622,0.000018823588,0.000023748906,0.0022534127],"study_design_scores_gemma":[0.000019152234,0.0017057955,0.066616476,0.000039549283,0.00015257622,0.00022214852,0.00021746922,0.0010913743,0.92774045,0.00004615726,0.0021152636,0.000033518783],"about_ca_topic_score_codex":0.0005239842,"about_ca_topic_score_gemma":0.0011174701,"teacher_disagreement_score":0.0006608677,"about_ca_system_score_codex":0.00008789152,"about_ca_system_score_gemma":0.00009853159,"threshold_uncertainty_score":0.0022107959},"labels":[],"label_agreement":null},{"id":"W4414398476","doi":"10.1111/1750-3841.70545","title":"Plant‐Based Analogs: Potential Chemical Risks &amp; Mitigation Strategies","year":2025,"lang":"en","type":"review","venue":"Journal of Food Science","topic":"Agriculture Sustainability and Environmental Impact","field":"Environmental Science","cited_by":1,"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; Arrell Food Institute, University of Guelph","keywords":"Food safety; Product (mathematics); Food products; Agrochemical; Purchasing; Quality (philosophy); Health benefits; Chemical products","score_opus":0.03098105092218534,"score_gpt":0.32108228000309286,"score_spread":0.2901012290809075,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4414398476","genre_codex":"review","genre_gemma":"review","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"review","genre_consensus":"review","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.04747335,0.79228365,0.041628174,0.020195201,0.0015665366,0.000474381,0.0014891224,0.00047819605,0.09441137],"genre_scores_gemma":[0.22290152,0.71737874,0.026070215,0.005415391,0.00043228737,0.00029781854,0.00093351904,0.000078933546,0.026491515],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.99951506,0.00010468633,0.000028690814,0.00007785432,0.0002007023,0.00007298867],"domain_scores_gemma":[0.9995036,0.0001618506,0.00013483847,0.000025581976,0.0001400556,0.000034021054],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00097492355,0.00064525096,0.0006439087,0.0009917846,0.0005061742,0.00151124,0.00082852546,0.001353218,0.009857937],"category_scores_gemma":[0.00073326984,0.00025486667,0.0008175249,0.00073452,0.0005579473,0.0016310308,0.0011015639,0.0017093241,0.0015734994],"study_design_candidate":"not_applicable","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00035981412,0.00048006128,0.0031670332,0.031488784,0.000316735,0.0022727791,0.00053041865,0.0052799014,0.100009985,0.0561892,0.030991314,0.7689139],"study_design_scores_gemma":[0.000035913934,0.0007225232,0.002432098,0.0041948226,0.0003648792,0.0016563802,0.0008443918,0.0014539313,0.03177161,0.017338177,0.9391233,0.000062091065],"about_ca_topic_score_codex":0.0015415971,"about_ca_topic_score_gemma":0.0045170793,"teacher_disagreement_score":0.009857937,"about_ca_system_score_codex":0.0009171828,"about_ca_system_score_gemma":0.0017017534,"threshold_uncertainty_score":0.032978058},"labels":[],"label_agreement":null},{"id":"W4414602891","doi":"10.1111/1750-3841.70572","title":"Comparative Evaluation of Ultrasonic, High Pressure, and Pulsed Electric Field Processing on the Extraction and Storage Stability of Betalains From Red Beet By‐Products","year":2025,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Botanical Research and Applications","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":"Ste. Anne's Hospital; McGill University; Université Laval","funders":"","keywords":"Extraction (chemistry); Pigment; Sonication; Degradation (telecommunications); Electric field; Nutraceutical; Yield (engineering); Antioxidant","score_opus":0.06692788865046079,"score_gpt":0.33385963545353103,"score_spread":0.26693174680307025,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4414602891","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9915541,0.004705831,0.00251102,0.000045922567,0.000028707587,0.000032699067,0.00017353703,0.000026374533,0.00092170236],"genre_scores_gemma":[0.98990846,0.0038679363,0.0040762653,0.000053419066,0.00001990477,0.000050203726,0.00027662155,0.00003827608,0.0017088405],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99977285,0.000045605346,0.000024262683,0.000052421598,0.000066920926,0.000037846617],"domain_scores_gemma":[0.99964166,0.000119597615,0.00008186568,0.000023442228,0.00010928584,0.000024101837],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00039012363,0.00038622465,0.0002490983,0.00026181212,0.00019582045,0.0003891551,0.00013470449,0.00027237576,0.0009618189],"category_scores_gemma":[0.00071267417,0.00014167873,0.0003030595,0.00029491383,0.00018667572,0.0005248767,0.00019100684,0.00035990903,0.00024134069],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0003858646,0.000040935407,0.00045960705,0.00019917673,0.000021803191,0.00004532048,0.000070650356,0.00018201784,0.9900011,0.000037989557,0.00004216529,0.008513295],"study_design_scores_gemma":[0.0000068922163,0.0008041386,0.0059374436,0.0000148867475,0.00006484417,0.000076770964,0.00007340671,0.0005477069,0.99091655,0.000023170458,0.0015197565,0.000014498816],"about_ca_topic_score_codex":0.00042275485,"about_ca_topic_score_gemma":0.00084429194,"teacher_disagreement_score":0.0009618189,"about_ca_system_score_codex":0.00014024375,"about_ca_system_score_gemma":0.00017484132,"threshold_uncertainty_score":0.003217578},"labels":[],"label_agreement":null},{"id":"W4414666586","doi":"10.1111/1750-3841.70592","title":"A Comparative Analysis of Risk‐Based Food Safety Inspection Methods Across EU Countries and Canada","year":2025,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Food Safety and Hygiene","field":"Agricultural and Biological Sciences","cited_by":3,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":true,"ca_institutions":"","funders":"China Scholarship Council","keywords":"Food safety; Harmonization; Food safety risk analysis; Transparency (behavior); Categorization; Hazard analysis and critical control points; Process (computing); Risk assessment","score_opus":0.025186346372524246,"score_gpt":0.3222718814025424,"score_spread":0.29708553503001817,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4414666586","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.94427377,0.0072201733,0.008526685,0.001882754,0.00007986783,0.00087003084,0.0016007529,0.00011657286,0.035429288],"genre_scores_gemma":[0.98346233,0.0036301,0.007844902,0.00032172605,0.000007128988,0.0001356994,0.0009801532,0.000053485717,0.003564535],"study_design_codex":"observational","study_design_gemma":"observational","domain_scores_codex":[0.9802949,0.005057673,0.0014135919,0.0013179015,0.009330872,0.002585146],"domain_scores_gemma":[0.9035334,0.022345044,0.0050329547,0.002563288,0.063204244,0.0033211785],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.02010366,0.0004737439,0.00047851753,0.0073725753,0.0044550323,0.0045094267,0.0017572875,0.00061443564,0.00087471015],"category_scores_gemma":[0.04392724,0.0004393801,0.0005814853,0.009343087,0.002377272,0.0010594472,0.00282688,0.0007071138,0.000131711],"study_design_candidate":"observational","study_design_consensus":"observational","about_ca_topic_candidate":true,"about_ca_topic_consensus":true,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0011800656,0.0003460042,0.4872007,0.002904142,0.00040427616,0.001097252,0.1507779,0.0041162004,0.006144197,0.0096625425,0.0059269047,0.33023977],"study_design_scores_gemma":[0.000029495308,0.000195343,0.81848884,0.0015251942,0.00018854588,0.00032450084,0.1302111,0.0036541058,0.004141649,0.00045400593,0.040581454,0.00020579393],"about_ca_topic_score_codex":0.9631207,"about_ca_topic_score_gemma":0.977508,"teacher_disagreement_score":0.06760804,"about_ca_system_score_codex":0.06760804,"about_ca_system_score_gemma":0.09328261,"threshold_uncertainty_score":0.490533},"labels":[],"label_agreement":null},{"id":"W4416023813","doi":"10.1111/1750-3841.70628","title":"Behavior of Dissociated Salts in Aqueous Solution: Insights From T <sub>2</sub> Relaxation Time and Signal Intensity Using a LF‐NMR","year":2025,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Spectroscopy and Quantum Chemical Studies","field":"Physics and Astronomy","cited_by":1,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Université Laval; Agriculture and Agri-Food Canada","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Aqueous solution; Relaxation (psychology); Chaotropic agent; Salt (chemistry); Relaxometry; Ionic bonding; Enthalpy; Divalent","score_opus":0.012345138493284238,"score_gpt":0.25695843065691043,"score_spread":0.2446132921636262,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4416023813","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9893484,0.0009888138,0.008384394,0.00008745017,0.0000281954,0.000020148998,0.00012123112,0.00007932287,0.0009420012],"genre_scores_gemma":[0.9899451,0.0009699084,0.007630743,0.00009174241,0.000024488067,0.000029121456,0.000159985,0.000028550028,0.0011202722],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999149,0.000019740984,0.000006994453,0.000018338098,0.000025517491,0.000014454939],"domain_scores_gemma":[0.9998529,0.000044552722,0.00004090439,0.000006944345,0.000038360726,0.000016304939],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00024064931,0.0004078473,0.00023115949,0.00017260185,0.00013845197,0.00033209004,0.00018941014,0.00036091107,0.00087605725],"category_scores_gemma":[0.00040859042,0.00015732912,0.00013037896,0.000111664805,0.00029245295,0.00039241064,0.00020290122,0.0003666668,0.0002641988],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000023486275,0.0000025857394,0.000087070315,0.000016016918,0.0000019482145,0.000014309576,0.000011911996,0.0000321053,0.99928457,0.000009658633,0.000005941942,0.0005104616],"study_design_scores_gemma":[0.0000058657515,0.0001990314,0.002043502,0.0000058933165,0.000012740895,0.00007063746,0.0000524915,0.00152408,0.99547005,0.000040115883,0.00056585984,0.0000098527835],"about_ca_topic_score_codex":0.00039594964,"about_ca_topic_score_gemma":0.00038487447,"teacher_disagreement_score":0.00087605725,"about_ca_system_score_codex":0.00009458754,"about_ca_system_score_gemma":0.000115670024,"threshold_uncertainty_score":0.0029307604},"labels":[],"label_agreement":null},{"id":"W4416572931","doi":"10.1111/1750-3841.70698","title":"Characterization of Water States in Canola Seeds With Varying Moisture Contents Using Differential Scanning Calorimetry","year":2025,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":0,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Manitoba","funders":"Canada Foundation for Innovation; Research Manitoba","keywords":"Differential scanning calorimetry; Canola; State diagram; Glass transition; Moisture; Characterization (materials science); Water content; Diagram","score_opus":0.025957984854972225,"score_gpt":0.2407980330391456,"score_spread":0.21484004818417338,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4416572931","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.97383887,0.0015247468,0.020773279,0.000082469254,0.000025465468,0.00006153262,0.0014555342,0.00038750426,0.0018507425],"genre_scores_gemma":[0.9816788,0.0010823725,0.013637657,0.00007678582,0.000006392167,0.00013135583,0.001579537,0.00007926754,0.0017279306],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999088,0.0000076562155,0.000005985786,0.000030042951,0.000035170993,0.000012380373],"domain_scores_gemma":[0.99983037,0.000052306157,0.0000366542,0.000010712775,0.000054753367,0.0000151651875],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00017964322,0.00029058885,0.00021462093,0.0007714722,0.00017293279,0.00029483455,0.00020375174,0.00021786823,0.0010553257],"category_scores_gemma":[0.00035036344,0.00018195913,0.00017519228,0.00055550114,0.00022999651,0.00040376335,0.0001391167,0.000501368,0.00015749062],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000055144574,0.000008271894,0.0008919396,0.00005991678,0.000006075632,0.000026972042,0.000071734794,0.00026652025,0.99465597,0.00012155878,0.000049380717,0.003786487],"study_design_scores_gemma":[0.0000060008097,0.00009367011,0.014229407,0.000009330142,0.000025255946,0.00006496524,0.00008593808,0.0050857235,0.9782015,0.00024400602,0.0019257125,0.000028480696],"about_ca_topic_score_codex":0.0023035982,"about_ca_topic_score_gemma":0.004251023,"teacher_disagreement_score":0.0023035982,"about_ca_system_score_codex":0.00032477564,"about_ca_system_score_gemma":0.00012844519,"threshold_uncertainty_score":0.0045803785},"labels":[],"label_agreement":null},{"id":"W4417263464","doi":"10.1111/1750-3841.70724","title":"Investigation of Flavor and Functional Properties of Diverse Yellow Pea Ingredients for Pan Bread Applications","year":2025,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Probiotics and Fermented Foods","field":"Agricultural and Biological Sciences","cited_by":0,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Saskatchewan; University of Manitoba; Saskatchewan Research Council (Canada); St. Boniface Hospital","funders":"","keywords":"Flavor; Ingredient; Aroma; Sensory analysis; Linoleic acid; Raw material; Food products; Wheat flour","score_opus":0.04873320557027794,"score_gpt":0.22754544877836697,"score_spread":0.17881224320808903,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4417263464","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99807006,0.0005542226,0.0009735012,0.000010978134,0.000004094936,0.000015656215,0.00013751708,0.000011029419,0.0002229174],"genre_scores_gemma":[0.99543375,0.00056065066,0.003105993,0.000026699268,0.0000031196766,0.00001543534,0.00035386762,0.000014406953,0.0004860277],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99985313,0.00001900601,0.000010946892,0.00003477386,0.000060667513,0.000021422431],"domain_scores_gemma":[0.999876,0.000018091043,0.00003497671,0.0000086778755,0.00004530382,0.00001693468],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00024998098,0.00041083465,0.0002666423,0.000281862,0.00012438335,0.000347722,0.00013689269,0.0002096201,0.0005814412],"category_scores_gemma":[0.00024954756,0.00012990553,0.00036752914,0.00028852443,0.00012257998,0.00026293081,0.0002389747,0.00029693218,0.00011682127],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00014932327,0.000020384578,0.0024314062,0.00006153837,0.000011674461,0.00004239,0.000020324633,0.000042142707,0.99410254,0.00000857697,0.000009078493,0.0031006252],"study_design_scores_gemma":[0.00001753869,0.0024264746,0.1605236,0.000027981885,0.00014890214,0.00037123697,0.00032142745,0.0014770611,0.8330642,0.00003772494,0.0015683875,0.000015520987],"about_ca_topic_score_codex":0.00070649147,"about_ca_topic_score_gemma":0.0015431474,"teacher_disagreement_score":0.00070649147,"about_ca_system_score_codex":0.00011676403,"about_ca_system_score_gemma":0.0000918737,"threshold_uncertainty_score":0.001945138},"labels":[],"label_agreement":null},{"id":"W4417362134","doi":"10.1111/1750-3841.70769","title":"Prediction of Apple Quality Indicators Under Different Bagging Treatments Using Hyperspectral Imaging Integrated With a Stacking SDAE‐PLSR‐RR Deep Learning Model","year":2025,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Spectroscopy and Chemometric Analyses","field":"Chemistry","cited_by":1,"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":"Guangxi Normal University; National Natural Science Foundation of China; British Columbia Innovation Council","keywords":"Hyperspectral imaging; Partial least squares regression; Autoencoder; Pattern recognition (psychology); Deep learning; Artificial neural network; Sorting; Quality (philosophy); Regression","score_opus":0.03650919593983142,"score_gpt":0.3197072824222248,"score_spread":0.28319808648239336,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4417362134","genre_codex":"methods","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":null,"domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.45596692,0.0007962096,0.5385853,0.00033170625,0.00007656475,0.00006570261,0.00037608147,0.0021136375,0.0016878109],"genre_scores_gemma":[0.94604945,0.00018363952,0.050420225,0.00015920178,0.00001968297,0.000075054224,0.00057592517,0.00003956347,0.0024772785],"study_design_codex":"simulation_or_modeling","study_design_gemma":"simulation_or_modeling","domain_scores_codex":[0.9997589,0.000037537677,0.000013524224,0.000097913406,0.000053032414,0.00003911439],"domain_scores_gemma":[0.999688,0.000096222415,0.000042132422,0.000026223988,0.0001255537,0.000021696871],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0008355061,0.001269075,0.00071330136,0.00044711548,0.00019322993,0.00060681556,0.0009705875,0.0009180094,0.00072056946],"category_scores_gemma":[0.0009063921,0.00043524557,0.0011736646,0.00031238046,0.00031853968,0.00073987007,0.0006653021,0.0012165345,0.00031278038],"study_design_candidate":"simulation_or_modeling","study_design_consensus":"simulation_or_modeling","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00014467945,0.00020801579,0.0053294105,0.000053397354,0.0001412917,0.000058813315,0.000037910104,0.90908587,0.013612334,0.0004272212,0.0007074378,0.0701936],"study_design_scores_gemma":[0.000001468937,0.000017435468,0.0002898718,0.0000013330178,0.0000067820815,0.000002491702,0.0000018228951,0.9987035,0.0008741261,0.0000701552,0.000027930862,0.00000302425],"about_ca_topic_score_codex":0.008228693,"about_ca_topic_score_gemma":0.0067310086,"teacher_disagreement_score":0.008228693,"about_ca_system_score_codex":0.00053523696,"about_ca_system_score_gemma":0.00078660913,"threshold_uncertainty_score":0.016361594},"labels":[],"label_agreement":null},{"id":"W4417431707","doi":"10.1111/1750-3841.70760","title":"Development of Optimized Bioactive Nanocomposite Films Using a Central Composite Design for Control of Microbial Contamination in Stored Rice","year":2025,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Nanocomposite Films for Food Packaging","field":"Materials Science","cited_by":1,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Institut National de la Recherche Scientifique; Agriculture and Agri-Food Canada","funders":"Natural Sciences and Engineering Research Council of Canada; Armand-Frappier Foundation; Agricultural Research Service; Ministère de l'Agriculture, des Pêcheries et de l'Alimentation; U.S. Department of Agriculture","keywords":"Nanocomposite; Central composite design; Composite number; Inert; Cellulose; Response surface methodology; Polylactic acid; Glycerol; Contamination","score_opus":0.02245022920884103,"score_gpt":0.2780505870726116,"score_spread":0.25560035786377056,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4417431707","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.92499995,0.0019777545,0.07148794,0.000037262187,0.00009501976,0.00037821833,0.0002393793,0.0002021769,0.00058227644],"genre_scores_gemma":[0.8778916,0.0011316397,0.11855722,0.000046624464,0.000017812106,0.00096796453,0.00019818751,0.00005145323,0.0011375216],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99956757,0.00007582756,0.000042755757,0.00013654261,0.00013254119,0.000044825087],"domain_scores_gemma":[0.9997149,0.00007731616,0.0000942117,0.000011772347,0.000075024705,0.000026618982],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0007072769,0.00064618234,0.00089115516,0.00042388838,0.00016108635,0.0006545322,0.0004915695,0.00048329128,0.00046855112],"category_scores_gemma":[0.0003979264,0.00035936304,0.00058785273,0.00029937277,0.00023649045,0.00020189617,0.00021926929,0.00046987506,0.00010828463],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00029940443,0.00013553086,0.000057914964,0.00016005833,0.000016607275,0.000010168256,0.0000122733545,0.0013154687,0.9945702,0.000045846155,0.000012115568,0.0033645004],"study_design_scores_gemma":[0.00007596901,0.0030243408,0.0015400907,0.000010367104,0.00009956345,0.000029342787,0.000024023846,0.013835487,0.9803858,0.000030032958,0.00092301914,0.000021980024],"about_ca_topic_score_codex":0.0008335059,"about_ca_topic_score_gemma":0.0014273437,"teacher_disagreement_score":0.00089115516,"about_ca_system_score_codex":0.00040314186,"about_ca_system_score_gemma":0.00047776982,"threshold_uncertainty_score":0.0037404895},"labels":[],"label_agreement":null},{"id":"W4417497700","doi":"10.1111/1750-3841.70770","title":"Effects of Continuous Dielectric Barrier Discharge Cold Plasma on Fava Bean Protein Isolate Functionality and 3D Printability","year":2025,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Plasma Applications and Diagnostics","field":"Medicine","cited_by":0,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Manitoba; University of Alberta","funders":"Natural Sciences and Engineering Research Council of Canada; Alberta Innovates","keywords":"Dielectric barrier discharge; Pea protein; Plasma; Solubility; Eutectic system; Plant protein; Texture (cosmology); Solvent","score_opus":0.007176001145713929,"score_gpt":0.25360781351628003,"score_spread":0.2464318123705661,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4417497700","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9917395,0.002116224,0.0034145901,0.00008425865,0.00004749386,0.000025072706,0.00039324147,0.0001952857,0.001984332],"genre_scores_gemma":[0.993277,0.0011929324,0.0032594176,0.00010686154,0.000009161037,0.000051702616,0.0003084142,0.00008450953,0.0017099305],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99983823,0.0000113072565,0.000011842762,0.00004232289,0.000060890696,0.000035407178],"domain_scores_gemma":[0.99975485,0.00009949314,0.00004489141,0.000018375373,0.000055781595,0.00002658141],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00020811196,0.00038494583,0.000220757,0.00022747349,0.00017102258,0.00033347012,0.00017491053,0.000405931,0.0012571352],"category_scores_gemma":[0.00041544705,0.00022656977,0.0003463657,0.00019460334,0.00019545411,0.0003213042,0.00021234507,0.0006642466,0.00029643436],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000051934672,0.000011780292,0.000102740865,0.00006764682,0.0000057347816,0.00007163533,0.000034943452,0.000116034906,0.9980987,0.000012748287,0.00004108488,0.0013852045],"study_design_scores_gemma":[0.000006133286,0.000151133,0.0030242333,0.0000055206237,0.000016116257,0.00011345797,0.000050651513,0.00080653635,0.9948613,0.00001548036,0.0009369813,0.0000123476575],"about_ca_topic_score_codex":0.0008562167,"about_ca_topic_score_gemma":0.0014349621,"teacher_disagreement_score":0.0012571352,"about_ca_system_score_codex":0.0001659674,"about_ca_system_score_gemma":0.00010634386,"threshold_uncertainty_score":0.0042054653},"labels":[],"label_agreement":null},{"id":"W7117546874","doi":"10.1111/1750-3841.70749","title":"Melanoidins From <i>Prunus mume</i> Fruit‐Juice Concentrate: Polarity‐Driven Differences in Immunomodulatory Activity","year":2025,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Advanced Glycation End Products research","field":"Biochemistry, Genetics and Molecular Biology","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":"University of Manitoba","funders":"Priority Academic Program Development of Jiangsu Higher Education Institutions","keywords":"Polysaccharide; Polarity (international relations); Monosaccharide; Immune system; Phagocytosis; Amino acid","score_opus":0.018948951655116335,"score_gpt":0.30513820571972344,"score_spread":0.2861892540646071,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W7117546874","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9967596,0.0013765036,0.0007933993,0.000036434554,0.0000065281074,0.000018063472,0.00013938289,0.000017130096,0.00085302367],"genre_scores_gemma":[0.99696857,0.00046047478,0.0014415208,0.00004675505,0.000006011542,0.000010949069,0.00026414174,0.000009936968,0.00079153094],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999546,0.000007825752,0.0000025809986,0.000010074266,0.0000116746905,0.000013207802],"domain_scores_gemma":[0.99996173,0.0000055644646,0.000009992375,0.0000021588667,0.000007682894,0.000012848719],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000076111915,0.0003696432,0.00016945066,0.00021275565,0.0001285833,0.00020872979,0.000071310606,0.00013557017,0.0007071058],"category_scores_gemma":[0.00009463301,0.0000698338,0.00019697624,0.00013766644,0.00011914191,0.00021567245,0.0001567444,0.0002909093,0.00012531027],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00006754699,0.000007283431,0.00025906428,0.000039392784,0.0000062605573,0.000025921883,0.000009286892,0.000019195893,0.99842,0.000017157288,0.0000133024405,0.0011155686],"study_design_scores_gemma":[0.000014765481,0.00031505688,0.02496512,0.00002182544,0.000037833892,0.00025446797,0.0000655149,0.0004512185,0.9710811,0.000036459667,0.0027471485,0.0000094925235],"about_ca_topic_score_codex":0.00068005803,"about_ca_topic_score_gemma":0.00076402543,"teacher_disagreement_score":0.0007071058,"about_ca_system_score_codex":0.0001179048,"about_ca_system_score_gemma":0.00010200548,"threshold_uncertainty_score":0.0023655295},"labels":[],"label_agreement":null}]}