{"meta":{"query_hash":"0af943bdc2a5","filters":{"venue":"Journal of Future Foods"},"cohort_total":16,"direct_labels_cover":0,"predictions_cover":16,"exported":16,"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/0af943bdc2a5","api":"https://metacan.xera.ac/api/v1/cohort?venue=Journal+of+Future+Foods"},"results":[{"id":"W4281718879","doi":"10.1016/j.jfutfo.2022.03.001","title":"Effects of sugar addition on adipolysis and volatile profiles of dry cured sausage","year":2022,"lang":"en","type":"article","venue":"Journal of Future Foods","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":"Queen's University","funders":"Science and Technology Department of Henan Province; Guangdong Medical Research Foundation; National Natural Science Foundation of China; Natural Science Foundation of Shenzhen City","keywords":"Sugar; Chemistry; Food science; Flavor; Acetic acid; Organic acid; Lactic acid; Reducing sugar; Peroxide value; Hydrolysis; Organic chemistry; Bacteria; Biology","score_opus":0.010876603367134176,"score_gpt":0.21999162905212952,"score_spread":0.20911502568499535,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4281718879","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99751574,0.001248241,7.4247e-7,0.00076149945,0.00020888133,0.00008567463,0.000064593914,0.0000035169458,0.0001110951],"genre_scores_gemma":[0.9990134,0.00006538785,0.0000993768,0.00005018386,0.00071105035,0.0000020630227,0.000009691829,6.257787e-7,0.00004817543],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.9990765,0.00018155384,0.00027774498,0.00009098055,0.00029093443,0.00008233004],"domain_scores_gemma":[0.9992972,0.00015755906,0.0004033733,0.00002785605,0.00006753749,0.00004646957],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0003956803,0.00007280128,0.00023387419,0.00002136019,0.00009301604,0.000006634052,0.0001166819,0.000036523772,0.00040736518],"category_scores_gemma":[0.00006238064,0.000027571574,0.00011358281,0.00018437648,0.000031467283,0.000063925494,0.000035850084,0.00017394294,2.8865665e-7],"study_design_candidate":"bench_or_experimental","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00035098058,0.00023651701,0.0041465117,0.00008457416,0.000051656767,0.000005663207,0.00022087636,0.0000025818774,0.958253,0.000291517,0.0023209266,0.03403518],"study_design_scores_gemma":[0.0005909745,0.009399694,0.6726435,0.00011641663,0.00013671917,0.000018792216,0.0011817229,0.000022355398,0.29361406,0.0010889405,0.020991895,0.00019493878],"about_ca_topic_score_codex":0.000012156988,"about_ca_topic_score_gemma":0.0000073682922,"teacher_disagreement_score":0.66849697,"about_ca_system_score_codex":0.00001035753,"about_ca_system_score_gemma":0.000008370701,"threshold_uncertainty_score":0.4460363},"labels":[],"label_agreement":null},{"id":"W4294030583","doi":"10.1016/j.jfutfo.2022.08.010","title":"Comparative Study on Nutrient Composition, Functional Property and Glycaemic Index of “Ogi” in Healthy Rats Prepared from Selected Cereal Grains","year":2022,"lang":"en","type":"article","venue":"Journal of Future Foods","topic":"Food composition and properties","field":"Nursing","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":"Federal University of Technology Akure","keywords":"Tannin; Sorghum; Food science; Chemistry; Glycemic index; Phytochemical; Composition (language); Oxalate; Potassium; Flavonoid; Animal science; Agronomy; Glycemic; Biology; Biochemistry; Biotechnology","score_opus":0.030623854125935997,"score_gpt":0.28367988848892106,"score_spread":0.25305603436298507,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4294030583","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99467236,0.0005974519,0.00001667703,0.002900019,0.0011416452,0.00048178696,0.000054876484,0.00001584674,0.000119315504],"genre_scores_gemma":[0.99903214,0.00000730218,0.00009712292,0.0004334477,0.00035797706,0.000019173536,0.000030338953,0.0000126251525,0.000009849042],"study_design_codex":"randomized_trial","study_design_gemma":"observational","domain_scores_codex":[0.9976436,0.0007721237,0.00064333103,0.00019970744,0.000577656,0.00016360378],"domain_scores_gemma":[0.9989208,0.00009201771,0.00047593334,0.00012609354,0.00029039753,0.00009478508],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00029502294,0.00016712963,0.00046798054,0.00029092148,0.00024998788,0.000028964885,0.00014352635,0.000050881765,0.00007554703],"category_scores_gemma":[0.000009745181,0.00011711288,0.0000699837,0.00044373004,0.00005009594,0.0001246307,0.000051508632,0.00065716583,6.14731e-7],"study_design_candidate":"observational","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.5858892,0.019219648,0.11153066,0.00015272333,0.0012551262,0.0001317926,0.13799646,0.010499926,0.09203541,0.00012547118,0.036656726,0.0045068106],"study_design_scores_gemma":[0.017089147,0.107441485,0.81905925,0.00024362323,0.00016326123,0.00034548578,0.034117594,0.0018047009,0.010734364,0.00049083063,0.007994916,0.0005153159],"about_ca_topic_score_codex":0.00009446807,"about_ca_topic_score_gemma":0.00010033233,"teacher_disagreement_score":0.7075286,"about_ca_system_score_codex":0.00026203334,"about_ca_system_score_gemma":0.00013022908,"threshold_uncertainty_score":0.47757247},"labels":[],"label_agreement":null},{"id":"W4410245588","doi":"10.1016/j.jfutfo.2024.09.002","title":"3D printing of antioxidant-enriched plant-based meat analogue for the elderly: the role of wheat oligopeptide and grape seed extract","year":2025,"lang":"en","type":"article","venue":"Journal of Future Foods","topic":"Agriculture Sustainability and Environmental Impact","field":"Environmental Science","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":"Fundamental Research Funds for the Central Universities; National Key Research and Development Program of China; National University's Basic Research Foundation of China","keywords":"Oligopeptide; Grape seed extract; Grape seed; Antioxidant; Food science; Biology; Medicine; Biochemistry; Peptide","score_opus":0.004666825693212637,"score_gpt":0.2204476527679708,"score_spread":0.21578082707475815,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4410245588","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9939187,0.0016358985,0.0015767156,0.0018915653,0.0001267526,0.00034652554,0.000015564125,0.0000040562672,0.00048422397],"genre_scores_gemma":[0.99828094,0.00014766052,0.0013132481,0.00010445309,0.00009689503,0.000003628281,0.0000014007985,0.0000061984706,0.000045597655],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.99883753,0.000097314456,0.0004492305,0.00013026992,0.0002805119,0.00020516325],"domain_scores_gemma":[0.99896014,0.00034695186,0.00041285163,0.00019694839,0.000024966545,0.000058136204],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0007312994,0.00015116153,0.00028036482,0.000042648942,0.00018123758,0.000022909198,0.0003269054,0.0000944243,0.000044152832],"category_scores_gemma":[0.0000889074,0.00007080012,0.00020020695,0.00023471369,0.00026891267,0.00017276706,0.00007949352,0.00026077757,3.5474008e-7],"study_design_candidate":"observational","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0010241307,0.0005187679,0.37716988,0.00025893757,0.00049506815,0.000008364177,0.0027732006,0.014129173,0.5096368,0.000601428,0.0016279016,0.09175633],"study_design_scores_gemma":[0.0009254175,0.00079111976,0.9417986,0.00008312558,0.00027355328,0.000046517845,0.010372697,0.0011285882,0.030323464,0.0009417917,0.013173435,0.0001416384],"about_ca_topic_score_codex":0.000088391986,"about_ca_topic_score_gemma":0.0001106244,"teacher_disagreement_score":0.5646288,"about_ca_system_score_codex":0.00007295885,"about_ca_system_score_gemma":0.000030367633,"threshold_uncertainty_score":0.2887145},"labels":[],"label_agreement":null},{"id":"W4411965231","doi":"10.1016/j.jfutfo.2024.09.008","title":"Updated perspective on the development of food allergy in China","year":2025,"lang":"en","type":"article","venue":"Journal of Future Foods","topic":"Food Allergy and Anaphylaxis Research","field":"Medicine","cited_by":7,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"McGill University","funders":"National Key Research and Development Program of China; National Natural Science Foundation of China; Key Technologies Research and Development Program; Graduate Research and Innovation Projects of Jiangsu Province; Southeast University; Fundamental Research Funds for the Central Universities; Natural Science Foundation of Jiangsu Province","keywords":"Perspective (graphical); China; Food allergy; Allergy; Medicine; Geography; Computer science; Immunology; Artificial intelligence","score_opus":0.014117011632851204,"score_gpt":0.3100830332077759,"score_spread":0.2959660215749247,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4411965231","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9475701,0.001520037,0.000048690756,0.025969341,0.00028645634,0.00012959505,0.0000012824032,0.0000040923887,0.024470415],"genre_scores_gemma":[0.9984671,0.000085579726,0.00052069046,0.0002632522,0.00021956224,0.0000019171393,0.0000010758541,0.0000063934153,0.0004344411],"study_design_codex":"theoretical_or_conceptual","study_design_gemma":"observational","domain_scores_codex":[0.99890447,0.00007754076,0.0003947509,0.00009215527,0.0003765457,0.00015452574],"domain_scores_gemma":[0.999348,0.00005322457,0.00014135668,0.00013852515,0.00026239923,0.000056489087],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0004921211,0.00009890716,0.0002690163,0.00037088493,0.000055977715,0.000007638245,0.00018790727,0.000082088256,0.00014075811],"category_scores_gemma":[0.00012347546,0.000054934695,0.00012053931,0.00053920946,0.000045654087,0.000034987428,0.000034939785,0.0006134434,0.0000019253014],"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":[0.028512431,0.010294759,0.005110202,0.0006813041,0.016105516,0.0006357105,0.06307525,0.00067803456,0.05579688,0.4855605,0.14738575,0.18616368],"study_design_scores_gemma":[0.0073467987,0.009033319,0.5193635,0.0016645788,0.000020693527,0.00008862469,0.024067001,0.000073994175,0.07802409,0.004606462,0.35543683,0.0002741052],"about_ca_topic_score_codex":0.000004348544,"about_ca_topic_score_gemma":0.000151598,"teacher_disagreement_score":0.5142533,"about_ca_system_score_codex":0.00015668034,"about_ca_system_score_gemma":0.0005509605,"threshold_uncertainty_score":0.26651403},"labels":[],"label_agreement":null},{"id":"W4411965399","doi":"10.1016/j.jfutfo.2024.09.004","title":"Effect of cold plasma processing on the immunoreactivity, structure and functional properties of peanut protein","year":2025,"lang":"en","type":"article","venue":"Journal of Future Foods","topic":"Microencapsulation and Drying Processes","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":"McGill University","funders":"Fundamental Research Funds for the Central Universities; National Key Research and Development Program of China; Key Technologies Research and Development Program; Natural Science Foundation of Jiangsu Province; National Natural Science Foundation of China","keywords":"Plasma; Chemistry; Biophysics; Biology; Physics; Nuclear physics","score_opus":0.01079534744871529,"score_gpt":0.209989016321368,"score_spread":0.1991936688726527,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4411965399","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99688184,0.0011098513,0.0000023259247,0.0016028094,0.00008990741,0.00013614341,0.0000051313405,0.0000036053898,0.00016840363],"genre_scores_gemma":[0.99964035,0.000015859112,0.000019436831,0.000044282526,0.00016620867,0.0000015560481,7.3564274e-7,4.6650553e-7,0.00011111546],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9993815,0.000091529764,0.00021427202,0.00006664722,0.00018111571,0.00006494601],"domain_scores_gemma":[0.9993869,0.00010139112,0.0003126141,0.000024297406,0.00015735418,0.000017413726],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0003014564,0.00008237555,0.00017605149,0.000021701308,0.00010431875,0.00002847129,0.000100185694,0.00005654374,0.000024661076],"category_scores_gemma":[0.00009501859,0.00002165415,0.00005840033,0.0001857733,0.00006506538,0.00008646933,0.000023563643,0.00016590505,7.890345e-8],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00046836323,0.000032791064,0.0010576183,0.00018335141,0.000024836618,3.009827e-7,0.00006956326,0.000009391994,0.9730242,0.0003880421,0.00014918584,0.024592346],"study_design_scores_gemma":[0.00024032239,0.0009557734,0.020434333,0.0004527648,0.000024756382,0.000012339015,0.00018323427,0.000018927662,0.97510725,0.00012259504,0.0024018055,0.00004588134],"about_ca_topic_score_codex":0.0000040901105,"about_ca_topic_score_gemma":0.0000075194353,"teacher_disagreement_score":0.024546465,"about_ca_system_score_codex":0.000008380906,"about_ca_system_score_gemma":0.000027264405,"threshold_uncertainty_score":0.08830307},"labels":[],"label_agreement":null},{"id":"W4412438551","doi":"10.1016/j.jfutfo.2025.07.001","title":"Quinoa and pea protein used as a novel source for producing dysphagia-oriented food by 3D printing technique","year":2025,"lang":"en","type":"article","venue":"Journal of Future Foods","topic":"Food composition and properties","field":"Nursing","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":"National Key Research and Development Program of China; Key Technologies Research and Development Program","keywords":"Dysphagia; Pea protein; Nanotechnology; Food science; Computer science; Materials science; Medicine; Biology; Radiology","score_opus":0.008733343308350608,"score_gpt":0.2553894182915114,"score_spread":0.2466560749831608,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4412438551","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9022956,0.0043865247,0.06801556,0.02013801,0.0018087799,0.00229341,0.000017489117,0.00013952178,0.00090512197],"genre_scores_gemma":[0.96489424,0.0000051592165,0.033458047,0.0005612806,0.0006676971,0.00006046441,0.0000029006592,0.00003170013,0.00031854643],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99868095,0.00009079029,0.0005112235,0.00022665385,0.00023769432,0.00025265964],"domain_scores_gemma":[0.998986,0.00006697908,0.00038997643,0.00017283902,0.0003013175,0.00008289616],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0007467408,0.00019316959,0.0003187151,0.00021454727,0.0002835392,0.000111910755,0.00017286577,0.0001429058,0.000005980936],"category_scores_gemma":[0.00019930874,0.00015507448,0.000119388955,0.00025131667,0.000044596276,0.00025699573,0.000051076713,0.0005243299,3.4837066e-7],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0034999256,0.00030882616,0.0001807263,0.0006263288,0.0002587883,0.0000022403158,0.004410671,0.00003638599,0.94674724,0.00057803426,0.0035955082,0.039755296],"study_design_scores_gemma":[0.0026804782,0.00731504,0.00012489522,0.0013030879,0.00013151986,0.0002206191,0.0017332968,0.0003027972,0.7628238,0.0005710121,0.22250119,0.00029225895],"about_ca_topic_score_codex":0.0000075547705,"about_ca_topic_score_gemma":0.0000056083063,"teacher_disagreement_score":0.21890567,"about_ca_system_score_codex":0.000074116026,"about_ca_system_score_gemma":0.000075574484,"threshold_uncertainty_score":0.63237536},"labels":[],"label_agreement":null},{"id":"W4412967444","doi":"10.1016/j.jfutfo.2024.12.010","title":"Effects of sodium sulfonate with different alkyl chain lengths on starch in starch-rich system: structure, surface properties, and interaction mechanism","year":2025,"lang":"en","type":"article","venue":"Journal of Future Foods","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":"University of Toronto","funders":"Science and Technology Department of Hubei Province; Wuhan Municipal Science and Technology Bureau; Natural Science Foundation of Hubei Province; China Association for Science and Technology","keywords":"Alkyl; Sulfonate; Starch; Mechanism (biology); Sodium; Chain (unit); Chemistry; Chemical engineering; Materials science; Polymer chemistry; Organic chemistry; Physics; Engineering","score_opus":0.010124593401005806,"score_gpt":0.23196828503595443,"score_spread":0.22184369163494863,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4412967444","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9932751,0.0024018767,0.0000525239,0.0018854286,0.0019027026,0.0003659128,0.0000064055666,0.000016744803,0.000093279],"genre_scores_gemma":[0.99930197,0.00006621915,0.00026513997,0.00014033992,0.00017076073,0.0000029961766,0.0000016539643,0.000019477344,0.000031458756],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99838763,0.0003681923,0.0004772671,0.00017575415,0.00038245047,0.00020872573],"domain_scores_gemma":[0.9991819,0.000120489116,0.00031347093,0.00013826397,0.00017968305,0.000066181055],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00023799903,0.00022492616,0.0004732128,0.00033984127,0.00008167637,0.000057862075,0.00015606204,0.00011229702,0.0000043893297],"category_scores_gemma":[0.000023271765,0.00013583846,0.000058547397,0.00021236538,0.00004345825,0.00016592715,0.000038093498,0.00061946205,2.2409318e-7],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.120210305,0.0008778427,0.0017615033,0.009702215,0.00077678566,0.00012538186,0.012500027,0.0012394428,0.8193251,0.0033833531,0.00034792486,0.029750116],"study_design_scores_gemma":[0.0046095746,0.021119038,0.008127283,0.005853204,0.00016792465,0.00014836265,0.003503204,0.0011690462,0.95365065,0.0003866658,0.0009617958,0.00030326963],"about_ca_topic_score_codex":0.000045973047,"about_ca_topic_score_gemma":0.000092941475,"teacher_disagreement_score":0.13432553,"about_ca_system_score_codex":0.00023759589,"about_ca_system_score_gemma":0.000056006713,"threshold_uncertainty_score":0.5539332},"labels":[],"label_agreement":null},{"id":"W4413066941","doi":"10.1016/j.jfutfo.2024.12.013","title":"Physicochemical properties, structural characteristics, and rheological behavior of mango peel pectin with different degrees of esterification","year":2025,"lang":"en","type":"article","venue":"Journal of Future Foods","topic":"Polysaccharides and Plant Cell Walls","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":"Ministry of Agriculture","funders":"Central Public-interest Scientific Institution Basal Research Fund, Chinese Academy of Fishery Sciences; Central Public-interest Scientific Institution Basal Research Fund for Chinese Academy of Tropical Agricultural Sciences; Key Research and Development Project of Hainan Province; Natural Science Foundation of Hainan Province","keywords":"Pectin; Rheology; Degree (music); Food science; Chemistry; Materials science; Composite material; Physics","score_opus":0.013819161994310478,"score_gpt":0.2118974852141826,"score_spread":0.19807832321987212,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4413066941","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99887896,0.0004579437,0.000004081943,0.00039537056,0.00013044718,0.000081833175,0.000030420848,0.0000034982434,0.000017459957],"genre_scores_gemma":[0.999407,0.00013610098,0.0001336093,0.000015942765,0.00024913653,0.0000015219144,0.000008915301,5.099507e-7,0.000047296984],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.99932545,0.000033702658,0.00030744352,0.00009246096,0.00014497596,0.000095939395],"domain_scores_gemma":[0.999422,0.00004693621,0.00034082143,0.000033933604,0.00011184417,0.00004444523],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00007165938,0.000100752084,0.00028888418,0.000015236299,0.000035710833,0.0000166094,0.00014088779,0.00007503344,0.000028827326],"category_scores_gemma":[0.000015030336,0.000030181562,0.00006625905,0.00007882053,0.00007560384,0.000053509724,0.00002883296,0.00014133561,5.7763824e-8],"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":[0.0002888533,0.000087380824,0.07973612,0.000035534726,0.000029431314,0.0000028084419,0.00006977366,3.7305315e-7,0.8986482,0.00016532066,0.000037346734,0.020898838],"study_design_scores_gemma":[0.00015256637,0.0006289955,0.90752363,0.00010207344,0.000069140224,0.000051542964,0.00019054256,0.00002540532,0.0910234,0.000023157841,0.00014391201,0.00006563067],"about_ca_topic_score_codex":0.000027234777,"about_ca_topic_score_gemma":0.00003144915,"teacher_disagreement_score":0.8277875,"about_ca_system_score_codex":0.000009359115,"about_ca_system_score_gemma":0.00001046314,"threshold_uncertainty_score":0.12307684},"labels":[],"label_agreement":null},{"id":"W4413185435","doi":"10.1016/j.jfutfo.2025.04.022","title":"Critical review on bioactive substances from sea food and their health promoting effects","year":2025,"lang":"en","type":"article","venue":"Journal of Future Foods","topic":"Protein Hydrolysis and Bioactive Peptides","field":"Biochemistry, Genetics and Molecular Biology","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":"McGill University","funders":"Shenzhen Science and Technology Innovation Program; Hong Kong Baptist University","keywords":"Health food; Environmental science; Food science; Chemistry","score_opus":0.008778497784811505,"score_gpt":0.28725817721130537,"score_spread":0.2784796794264939,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4413185435","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.61936945,0.36720312,0.00072975614,0.011821807,0.00038462158,0.00024552067,0.00003594899,0.0000041375383,0.00020564492],"genre_scores_gemma":[0.97801006,0.018017357,0.0006548055,0.00251812,0.00077107124,0.000005754102,0.0000072889916,0.000007747983,0.000007820817],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9990402,0.00020120664,0.00028614094,0.00019904817,0.00011137676,0.00016203405],"domain_scores_gemma":[0.9993192,0.000085837564,0.0002252126,0.00014064538,0.00013753783,0.00009159955],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00039911538,0.00015487362,0.000359689,0.000046728986,0.00008873737,0.000027078206,0.00012936455,0.0000927299,0.0000030201697],"category_scores_gemma":[0.00026049642,0.00009683858,0.00014799018,0.000102768034,0.00006410615,0.000008525828,0.000040214563,0.00021901533,2.624682e-7],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0008549364,0.0006428563,0.0033990985,0.0033006635,0.0018037546,0.000019011677,0.0004276519,0.000001682363,0.53567296,0.0010134884,0.009302692,0.4435612],"study_design_scores_gemma":[0.0009239125,0.0066921986,0.0071840864,0.0060628676,0.000116918214,0.000037617723,0.00028403645,0.00001095724,0.93798465,0.0014963866,0.038945463,0.00026088665],"about_ca_topic_score_codex":0.0000035393418,"about_ca_topic_score_gemma":0.000017885852,"teacher_disagreement_score":0.4433003,"about_ca_system_score_codex":0.00002261683,"about_ca_system_score_gemma":0.000106197855,"threshold_uncertainty_score":0.39489627},"labels":[],"label_agreement":null},{"id":"W4413352883","doi":"10.1016/j.jfutfo.2025.08.001","title":"Step-down RH improves plums drying behavior, quality attributes, and 3E (energy, environmental, economic) equipment performance by changing its ultrastructure and water distribution","year":2025,"lang":"en","type":"article","venue":"Journal of Future Foods","topic":"Freezing and Crystallization Processes","field":"Engineering","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 Natural Science Foundation of China","keywords":"Ultrastructure; Distribution (mathematics); Quality (philosophy); Energy (signal processing); Environmental economics; Environmental science; Chemistry; Materials science; Botany; Physics; Economics; Mathematics; Statistics; Biology","score_opus":0.004344883612812312,"score_gpt":0.2011643981088242,"score_spread":0.19681951449601187,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4413352883","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9860315,0.0064565735,0.006558309,0.00015590101,0.0005633571,0.00006116872,0.000108697925,0.000024628733,0.000039899132],"genre_scores_gemma":[0.9966269,0.0027744574,0.000116613475,0.00003890982,0.00022028586,0.0000040780865,0.00008958907,0.0000123016,0.0001168501],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9991867,0.000019974073,0.00035529042,0.00011651553,0.00010289587,0.00021860094],"domain_scores_gemma":[0.9997265,0.000016772294,0.0000991511,0.00006961637,0.000019658079,0.000068306326],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00019655935,0.00015713008,0.00020710994,0.000068810055,0.00014673227,0.00006689537,0.0000819863,0.00010908904,0.000021389347],"category_scores_gemma":[0.0000039927354,0.00012306085,0.000034847453,0.000045579087,0.000029529156,0.00030117968,0.00004056001,0.00019097122,3.5030408e-7],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00021687457,0.00013321011,0.054096654,0.0020781057,0.0006562245,0.000011382528,0.002670496,0.007985775,0.780994,0.00088152284,0.010697936,0.1395778],"study_design_scores_gemma":[0.0039277803,0.0007100148,0.083262466,0.0006323624,0.00045507986,0.00020467036,0.004757098,0.011404783,0.67957014,0.000116379706,0.2137262,0.0012330126],"about_ca_topic_score_codex":0.0000022043514,"about_ca_topic_score_gemma":0.0000032338921,"teacher_disagreement_score":0.20302825,"about_ca_system_score_codex":0.00011897468,"about_ca_system_score_gemma":0.000013315173,"threshold_uncertainty_score":0.50182754},"labels":[],"label_agreement":null},{"id":"W4413923577","doi":"10.1016/j.jfutfo.2025.08.011","title":"Integrated Sensing Platform Based on MOF@COF Nanocomposites for the Ultrasensitive Biosensing of Sesame Allergens Ses i 2","year":2025,"lang":"en","type":"article","venue":"Journal of Future Foods","topic":"Advanced Nanomaterials in Catalysis","field":"Materials Science","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":"McGill University","funders":"Fundamental Research Funds for the Central Universities; National Key Research and Development Program of China; National Key Laboratory Foundation of China","keywords":"Nanocomposite; Biosensor; Materials science; Nanotechnology","score_opus":0.012580255142770575,"score_gpt":0.2757908794172695,"score_spread":0.2632106242744989,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4413923577","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.94920653,0.0003408318,0.044680003,0.0017939855,0.0033299923,0.0003494075,0.00014910984,0.00003152023,0.00011863091],"genre_scores_gemma":[0.9407986,0.000038111077,0.058090955,0.00044305596,0.0005652812,0.0000012301416,0.00000983098,0.000022727912,0.0000302307],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99819237,0.00011246351,0.0008391318,0.00021861805,0.0003537207,0.00028370312],"domain_scores_gemma":[0.9963524,0.0015744304,0.00090521015,0.00033056355,0.00077764736,0.000059800434],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000899814,0.0002560193,0.00061312126,0.00031493622,0.00024280266,0.00007831218,0.00028516044,0.00013633785,0.000026973292],"category_scores_gemma":[0.00048117663,0.00015657417,0.00031861453,0.00046613914,0.00016894801,0.0001990576,0.000039544986,0.00018733281,0.0000017068037],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0010219117,0.00006134622,0.000015640768,0.00005480236,0.00013093736,0.00001588211,0.0002593884,0.006443433,0.98677504,0.00012853794,0.0007146775,0.004378416],"study_design_scores_gemma":[0.00082202203,0.00037103135,0.00015349682,0.00043542116,0.00022106628,0.00005671632,0.0011734446,0.0034997307,0.9900101,0.00027752764,0.0028279142,0.00015157374],"about_ca_topic_score_codex":0.000010784672,"about_ca_topic_score_gemma":0.000017021875,"teacher_disagreement_score":0.013410953,"about_ca_system_score_codex":0.00013572176,"about_ca_system_score_gemma":0.00022789596,"threshold_uncertainty_score":0.6384909},"labels":[],"label_agreement":null},{"id":"W4413949690","doi":"10.1016/j.jfutfo.2025.08.013","title":"The rapid rise of ultra-processed foods brings up human health concerns","year":2025,"lang":"en","type":"article","venue":"Journal of Future Foods","topic":"Consumer Attitudes and Food Labeling","field":"Medicine","cited_by":7,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"McGill University; Ste. Anne's Hospital","funders":"","keywords":"Human health; Business; Environmental health; Food science; Medicine; Chemistry","score_opus":0.022877219588780653,"score_gpt":0.3496116827820119,"score_spread":0.32673446319323124,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4413949690","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.73602396,0.20347226,0.0007101451,0.049393915,0.003895773,0.0005846726,0.000013504825,0.00004439651,0.005861354],"genre_scores_gemma":[0.9950121,0.002557643,0.0003571986,0.00078616134,0.0008595184,0.0000018311351,0.0000013554264,0.00001530133,0.00040887683],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.9983415,0.00006541435,0.0008376734,0.0001289582,0.0003656934,0.00026075044],"domain_scores_gemma":[0.99837214,0.00012145913,0.0006574623,0.00025903617,0.0004304048,0.00015949187],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0008949772,0.00015440366,0.00055282307,0.0001396254,0.00023786374,0.000040541217,0.00025911877,0.00008986817,0.0000549873],"category_scores_gemma":[0.0001045655,0.00009689422,0.0002665555,0.0003196079,0.000106435895,0.00008383712,0.000027096896,0.00056987914,7.669204e-7],"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":[0.0041043935,0.0011614793,0.035179235,0.005741187,0.008517395,0.00011158505,0.009460401,0.00003344848,0.09546761,0.011541113,0.06385963,0.76482254],"study_design_scores_gemma":[0.017715268,0.009915037,0.09265305,0.0054301363,0.0025098165,0.00064465345,0.008108089,0.0000775525,0.05157275,0.0011704636,0.80961484,0.0005883639],"about_ca_topic_score_codex":0.000028935807,"about_ca_topic_score_gemma":0.000056971618,"teacher_disagreement_score":0.7642342,"about_ca_system_score_codex":0.000080451035,"about_ca_system_score_gemma":0.0005735194,"threshold_uncertainty_score":0.39512315},"labels":[],"label_agreement":null},{"id":"W4415017468","doi":"10.1016/j.jfutfo.2025.10.001","title":"Uncovering the spoilage metabolism of spoilage bacteria in large yellow croaker (Larimichthys crocea) under cold chain logistics: A novel perspective of amino acids degradation","year":2025,"lang":"en","type":"article","venue":"Journal of Future Foods","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":"Ministry of Agriculture","funders":"National Key Research and Development Program of China; Earmarked Fund for China Agriculture Research System; Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation; Agriculture Research System of China; Ministry of Agriculture and Rural Affairs of the People's Republic of China; National Natural Science Foundation of China","keywords":"Cadaverine; Food spoilage; Putrescine; Shewanella putrefaciens; Pseudomonas fluorescens; Amino acid; Meat spoilage; Bacteria","score_opus":0.00840717683348107,"score_gpt":0.2565161557956148,"score_spread":0.24810897896213374,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4415017468","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.98187715,0.002941197,0.013539699,0.0006107357,0.00033301944,0.00016858734,0.00007555366,0.0000019813588,0.00045207245],"genre_scores_gemma":[0.9978166,0.0003042109,0.001046588,0.00018929045,0.00038560206,0.000003396863,0.000010131665,0.000012632481,0.00023152755],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99875593,0.00010036621,0.00054116594,0.00019542096,0.0002095731,0.00019753445],"domain_scores_gemma":[0.99868345,0.00003249073,0.0005905028,0.00025261086,0.00040324955,0.00003766718],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0007042901,0.0001852616,0.00040833978,0.00015726485,0.00005064974,0.000023485312,0.0003042838,0.00020496747,0.000012001354],"category_scores_gemma":[0.00015525766,0.00012775854,0.00025898367,0.00028318455,0.00012237951,0.00001820854,0.000111341324,0.00025179837,1.8675522e-7],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00046115037,0.00025858608,0.0011173184,0.000044716242,0.00030258714,0.0000035819007,0.00019843754,0.0003225046,0.9934838,0.0034992949,0.000097426666,0.00021062717],"study_design_scores_gemma":[0.00159391,0.00030802563,0.037847888,0.00010483918,0.00017153044,0.000015424632,0.002209225,0.00006067102,0.9503375,0.0004081529,0.0067871385,0.00015565073],"about_ca_topic_score_codex":0.00003636998,"about_ca_topic_score_gemma":0.00016301285,"teacher_disagreement_score":0.043146223,"about_ca_system_score_codex":0.0000584555,"about_ca_system_score_gemma":0.0001796944,"threshold_uncertainty_score":0.52098423},"labels":[],"label_agreement":null},{"id":"W4415541557","doi":"10.1016/j.jfutfo.2025.07.015","title":"Spatio-temporal water distribution and migration of sweetpotato treated with high voltage alternating electric field","year":2025,"lang":"en","type":"article","venue":"Journal of Future Foods","topic":"Magnetic and Electromagnetic Effects","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 Guelph","funders":"Earmarked Fund for China Agriculture Research System; Zhejiang A and F University","keywords":"Xylem; Water transport; Electric field; Aquaporin; Water content; Irrigation; Bound water; Postharvest; Transmission electron microscopy","score_opus":0.0017367112009993278,"score_gpt":0.20545386964456813,"score_spread":0.2037171584435688,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4415541557","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99364716,0.00080476113,0.0046586297,0.00062392454,0.00007545774,0.00007898039,0.000002739972,0.0000021252956,0.00010619449],"genre_scores_gemma":[0.9989066,0.00015449384,0.0003677399,0.00008434061,0.00024528633,0.0000019232234,0.000060151164,0.0000048177085,0.00017464379],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99942476,0.00003866123,0.0002214151,0.00009708995,0.00009839131,0.000119674296],"domain_scores_gemma":[0.99959266,0.000013623598,0.00014191784,0.000082358725,0.00013534566,0.000034114648],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00013389492,0.00009369166,0.00014970565,0.00005059237,0.000034258537,0.000013724219,0.000063798405,0.000091922455,0.000009207139],"category_scores_gemma":[0.000026520665,0.000059366623,0.000041886804,0.00008680813,0.000013242824,0.000005079697,0.0000150245805,0.00009799066,1.0382563e-7],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00065493333,0.000050411138,0.022539107,0.0000614913,0.000092606206,0.0000076336755,0.0000386231,0.000016643758,0.96551174,0.00010265621,0.0025701746,0.008353953],"study_design_scores_gemma":[0.00089747144,0.0059220744,0.014220544,0.0000440161,0.000079498684,0.000051210794,0.000026936752,0.00009909401,0.97351944,0.00006815304,0.00499184,0.000079705664],"about_ca_topic_score_codex":0.000072220624,"about_ca_topic_score_gemma":0.000070308284,"teacher_disagreement_score":0.008318562,"about_ca_system_score_codex":0.000008694472,"about_ca_system_score_gemma":0.000038901562,"threshold_uncertainty_score":0.24209006},"labels":[],"label_agreement":null},{"id":"W4415678983","doi":"10.1016/j.jfutfo.2025.10.005","title":"Effects of Atmospheric Steam Treatment on Wheat Flour Gelatinization Degree, Coating Batter Rheology, and Crispness of Fried Crusts","year":2025,"lang":"en","type":"article","venue":"Journal of Future Foods","topic":"Edible Oils Quality and Analysis","field":"Chemistry","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":"Ministry of Agriculture","funders":"Agricultural Science and Technology Innovation Program; Chinese Academy of Agricultural Sciences","keywords":"Rheology; Starch; Wheat flour; Starch gelatinization; Gluten; Coating; Consistency index; Wheat starch","score_opus":0.01016797293752638,"score_gpt":0.2701238114715578,"score_spread":0.2599558385340314,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4415678983","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9926093,0.003537475,0.0013705466,0.0003764858,0.0003140062,0.000040151965,0.0000048922097,0.000006359429,0.0017407633],"genre_scores_gemma":[0.9962858,0.0011769251,0.0015007112,0.00008632002,0.00046435592,0.0000020492785,0.0000037640225,0.000010352056,0.0004697327],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9988456,0.000101454505,0.0005960469,0.00012758031,0.00020566619,0.0001236517],"domain_scores_gemma":[0.9985606,0.00042275322,0.00062570156,0.00014147357,0.00019377099,0.00005570856],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00019861854,0.0001570291,0.0005336083,0.00004659249,0.000058848662,0.000011757137,0.00010789787,0.0001887502,0.00009611759],"category_scores_gemma":[0.00013403672,0.00011734669,0.0001702471,0.00024484756,0.000054751643,0.00009036009,0.00002333112,0.00019897445,3.4542444e-7],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0021190846,0.0028630511,0.18872622,0.017488008,0.0048798616,0.00012545915,0.007434842,0.0036331126,0.5717761,0.0037090494,0.003008987,0.19423625],"study_design_scores_gemma":[0.0065295193,0.0016327803,0.01483732,0.0037668995,0.0017415365,0.000039819195,0.0040966184,0.0018586174,0.96355504,0.0005090961,0.0010850546,0.00034768978],"about_ca_topic_score_codex":0.000018764104,"about_ca_topic_score_gemma":0.000016962857,"teacher_disagreement_score":0.39177898,"about_ca_system_score_codex":0.00005725806,"about_ca_system_score_gemma":0.00006739238,"threshold_uncertainty_score":0.4785259},"labels":[],"label_agreement":null},{"id":"W7117450493","doi":"10.1016/j.jfutfo.2025.10.019","title":"Electrochemical sandwich immunosensor based on porous copper porphyrin hydrogen bond organic framework for accurate quantification of peanut allergen Ara h 1","year":2025,"lang":"en","type":"article","venue":"Journal of Future Foods","topic":"Food Allergy and Anaphylaxis Research","field":"Medicine","cited_by":0,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"McGill University","funders":"National Key Research and Development Program of China Stem Cell and Translational Research; Fundamental Research Funds for the Central Universities; National Key Research and Development Program of China; Graduate Research and Innovation Projects of Jiangsu Province; National Natural Science Foundation of China","keywords":"Detection limit; Linear range; Electrochemistry; Analyte; Aptamer; Electrode","score_opus":0.01701731251893563,"score_gpt":0.31996825765084225,"score_spread":0.3029509451319066,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W7117450493","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9595352,0.005385059,0.0107025085,0.02166497,0.00070615526,0.0006507217,0.00002044248,0.000028140885,0.0013068186],"genre_scores_gemma":[0.992838,0.00028264214,0.0051736366,0.00053166295,0.0007600027,0.0000072490884,0.000031997824,0.000026753905,0.0003480419],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9982521,0.0000679861,0.00067424745,0.00021079421,0.00048480593,0.0003100799],"domain_scores_gemma":[0.9982662,0.00027920774,0.00038679654,0.00035032025,0.00058444345,0.00013300305],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0005067528,0.00019548435,0.00052435056,0.00034291382,0.00008643499,0.000019413283,0.00026169297,0.000291052,0.0001380992],"category_scores_gemma":[0.00053993805,0.00014915831,0.0003437185,0.0005116072,0.000057265734,0.000057413967,0.000020617923,0.0007581192,0.0000047146636],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.007338755,0.00077004574,0.00026950572,0.0002695562,0.0007170975,0.000025608004,0.000099092984,0.000035142977,0.9713755,0.0021598658,0.014706277,0.0022335316],"study_design_scores_gemma":[0.004070176,0.0050094016,0.0047641066,0.00076335185,0.000110059875,0.00008417359,0.00032437267,0.00060128665,0.9410497,0.0014203272,0.041571677,0.00023135798],"about_ca_topic_score_codex":0.0000013974208,"about_ca_topic_score_gemma":0.000003098046,"teacher_disagreement_score":0.03330283,"about_ca_system_score_codex":0.00009504375,"about_ca_system_score_gemma":0.0005164564,"threshold_uncertainty_score":0.6082499},"labels":[],"label_agreement":null}]}