{"meta":{"query_hash":"02e3cac62d54","filters":{"venue":"Journal of Microbiology Biotechnology and Food Sciences"},"cohort_total":9,"direct_labels_cover":0,"predictions_cover":9,"exported":9,"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/02e3cac62d54","api":"https://metacan.xera.ac/api/v1/cohort?venue=Journal+of+Microbiology+Biotechnology+and+Food+Sciences"},"results":[{"id":"W2223293273","doi":"10.15414/jmbfs.2015.5.1.60-63","title":"THE EFFECT OF INDIVIDUAL COMPONENTS OF TOTAL MIXED RATION (TMR) ON PRECISION DOSING TO MIXER FEEDER WAGONS","year":2015,"lang":"en","type":"article","venue":"Journal of Microbiology Biotechnology and Food Sciences","topic":"Soil Mechanics and Vehicle Dynamics","field":"Engineering","cited_by":5,"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":"Silage; Barn; Total mixed ration; Fodder; Animal science; Stopwatch; Straw; Mathematics; Engineering; Biology; Agronomy; Statistics","score_opus":0.01703956790818262,"score_gpt":0.23512791336693345,"score_spread":0.21808834545875083,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2223293273","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.996327,0.00088312733,0.0017588427,0.000028492013,0.00004383405,0.000046565438,0.00016559166,0.000042495143,0.0007041271],"genre_scores_gemma":[0.98906493,0.0006874491,0.0071632173,0.0000945592,0.000033703454,0.00004817807,0.00039357907,0.000075585405,0.0024387697],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9983935,0.00046251345,0.00013587202,0.00034030536,0.00055215415,0.000115641145],"domain_scores_gemma":[0.9977069,0.00093953765,0.00061630463,0.00022039775,0.00038477915,0.00013211367],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0009784838,0.00053843524,0.00042024322,0.00038910646,0.00019668235,0.00062985497,0.0003724825,0.00037494983,0.0012401019],"category_scores_gemma":[0.0033353579,0.00022779251,0.00037286067,0.00044027416,0.00022763295,0.00030185358,0.00038003357,0.0004840684,0.00033783817],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.017028317,0.0010277621,0.018975016,0.00059230323,0.00024050206,0.00013835327,0.0004784848,0.0017580135,0.89112073,0.00008391005,0.00025992375,0.068296656],"study_design_scores_gemma":[0.00011807384,0.03060712,0.10637637,0.00006829954,0.00043530096,0.00020676074,0.00027301398,0.0037262856,0.8523102,0.000077271165,0.0057566217,0.000044812354],"about_ca_topic_score_codex":0.0012362106,"about_ca_topic_score_gemma":0.0014178785,"teacher_disagreement_score":0.0012401019,"about_ca_system_score_codex":0.00028154886,"about_ca_system_score_gemma":0.00017503816,"threshold_uncertainty_score":0.005174756},"labels":[],"label_agreement":null},{"id":"W2441133191","doi":"10.15414/jmbfs.2016.5.6.509-517","title":"EVALUATION OF INHIBITORY MEASURES FOR FOOD SPOILER YEAST CANDIDA KRUSEI DURING FERMENTATION PROCESS BY CHEMICAL, BIOCHEMICAL AND NANOPARTICLE APPROACHES","year":2016,"lang":"en","type":"article","venue":"Journal of Microbiology Biotechnology and Food Sciences","topic":"Fungal and yeast genetics 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":"Institut National de la Recherche Scientifique","funders":"","keywords":"Kluyveromyces marxianus; Candida krusei; Yeast; Nanoparticle; Fermentation; Chemistry; Nuclear chemistry; Silver nanoparticle; Food science; Nanotechnology; Materials science; Biochemistry; Saccharomyces cerevisiae; Corpus albicans","score_opus":0.03835331074904666,"score_gpt":0.2793861718203337,"score_spread":0.24103286107128705,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2441133191","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9864092,0.0075509096,0.003066677,0.00011000116,0.00004279883,0.000110996574,0.00032378966,0.00006046272,0.0023251541],"genre_scores_gemma":[0.98273945,0.005970389,0.00844687,0.00006268202,0.000014786433,0.00010429497,0.00039970936,0.000017313836,0.0022444779],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99966156,0.000058637066,0.000043389384,0.0000507876,0.00014862246,0.00003700762],"domain_scores_gemma":[0.9997913,0.000033602984,0.00005671816,0.000011806821,0.0000844729,0.000022031114],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0002606495,0.0004789328,0.00032623947,0.0004005181,0.00017855811,0.00031615284,0.00023756346,0.00038002816,0.00039576527],"category_scores_gemma":[0.0002614108,0.00019754708,0.0003695343,0.00029851974,0.00014426757,0.00018957439,0.00020437904,0.00030834778,0.00012272572],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00008096549,0.00006489642,0.00028132732,0.00022474119,0.000011366363,0.000029077775,0.000027671345,0.00010210176,0.99602854,0.0000150898695,0.000023393679,0.0031108467],"study_design_scores_gemma":[0.000004909921,0.001147009,0.0032816168,0.000016515463,0.00003349612,0.0000805157,0.000051036866,0.00028833532,0.99421656,0.000010257776,0.00086249004,0.0000072468347],"about_ca_topic_score_codex":0.00092714024,"about_ca_topic_score_gemma":0.0020020495,"teacher_disagreement_score":0.00092714024,"about_ca_system_score_codex":0.00017754272,"about_ca_system_score_gemma":0.00017937226,"threshold_uncertainty_score":0.0018435121},"labels":[],"label_agreement":null},{"id":"W2585196311","doi":"10.15414/jmbfs.2017.6.4.1007-1011","title":"EVALUATION OF BIOCONVERSION CONDITIONS ON REUTERIN PRODUCTION USING RESPONSE SURFACE METHODOLOGY AND LISTERIA MONOCYTOGENES AS TARGET BACTERIA","year":2017,"lang":"en","type":"article","venue":"Journal of Microbiology Biotechnology and Food Sciences","topic":"Protein Hydrolysis and Bioactive Peptides","field":"Biochemistry, Genetics and Molecular Biology","cited_by":1,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Institut National de la Recherche Scientifique","funders":"","keywords":"Lactobacillus reuteri; Bioconversion; Incubation; Chemistry; Glycerol; Listeria monocytogenes; Response surface methodology; Incubation period; Bacteria; 1,3-Propanediol; Food science; Microbiology; Chromatography; Biology; Fermentation; Biochemistry; Lactobacillus","score_opus":0.12685598130645379,"score_gpt":0.37378779482498264,"score_spread":0.24693181351852886,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2585196311","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9936935,0.0015615177,0.0038224931,0.00006772329,0.000030511368,0.00009357693,0.00014076984,0.00004546111,0.0005444349],"genre_scores_gemma":[0.97768825,0.0019011478,0.018534496,0.00009059088,0.000023493329,0.00022631453,0.0003431326,0.000038096325,0.0011544732],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9986695,0.00034776467,0.00016973393,0.0002529723,0.00042656463,0.00013341107],"domain_scores_gemma":[0.99929714,0.00022858237,0.0002256437,0.00005018124,0.00016568348,0.000032772885],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0010417491,0.00093822996,0.0010130039,0.00041409972,0.00017059635,0.00074302603,0.0003788919,0.0006156312,0.0005021086],"category_scores_gemma":[0.0010172873,0.00030273778,0.0007844122,0.0004567872,0.0002647561,0.00043910852,0.0004256788,0.0005360431,0.00022110372],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00029673777,0.00014869178,0.00058988034,0.00015339947,0.000013470493,0.00002796512,0.00003260567,0.00025529167,0.99522203,0.00001334264,0.00001248142,0.0032341015],"study_design_scores_gemma":[0.000012456662,0.0021463945,0.0042205183,0.000015182582,0.00004768228,0.000051429062,0.000061244304,0.00071280025,0.99219525,0.000013925944,0.0005090968,0.000013989517],"about_ca_topic_score_codex":0.00048706535,"about_ca_topic_score_gemma":0.00073301943,"teacher_disagreement_score":0.0010417491,"about_ca_system_score_codex":0.00029054453,"about_ca_system_score_gemma":0.00031719293,"threshold_uncertainty_score":0.0055093765},"labels":[],"label_agreement":null},{"id":"W3157548025","doi":"10.15414/jmbfs.4054","title":"CONSUMER PREFERENCE STUDY ON COMBINED ULTRASOUND AND SODIUM HYPOCHLORITE TREATED FRESHCUT KIWIFRUITS COATED WITH CHITOSAN USING THE FUZZY LOGIC APPROACH","year":2021,"lang":"en","type":"article","venue":"Journal of Microbiology Biotechnology and Food Sciences","topic":"Postharvest Quality and Shelf Life Management","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":"University of Guelph","funders":"","keywords":"Sodium hypochlorite; Fuzzy logic; Preference; Ranking (information retrieval); Chitosan; Mathematics; Taste; Sensory analysis; Popularity; Food science; Statistics; Computer science; Artificial intelligence; Chemistry; Psychology","score_opus":0.07406264133553506,"score_gpt":0.24811181665184187,"score_spread":0.17404917531630681,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3157548025","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9986279,0.00008825634,0.000933278,0.000022724043,0.0000043077957,0.00001487428,0.000024745033,0.0000027453134,0.0002812012],"genre_scores_gemma":[0.99609464,0.00014075116,0.0026171089,0.000030096619,0.0000030214974,0.000016408316,0.000049684768,0.0000021428284,0.0010462984],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.9998765,0.00002695677,0.00000621251,0.000022760594,0.00005273678,0.000014828889],"domain_scores_gemma":[0.99981683,0.000049152448,0.000025117593,0.0000069315765,0.000085591215,0.00001638522],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00032562204,0.00017769414,0.00019766053,0.00025609773,0.00017256646,0.00027013433,0.00012181478,0.00023755532,0.0015307377],"category_scores_gemma":[0.00043698394,0.00011394818,0.0004049211,0.00016932451,0.00014829279,0.00020697094,0.00012937817,0.00022557717,0.00012283014],"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":[0.0027847446,0.00063422695,0.023454698,0.00037269312,0.000091332025,0.0004127434,0.0009525397,0.0008321429,0.9482405,0.00018901583,0.00018426261,0.021851068],"study_design_scores_gemma":[0.00012038332,0.023113424,0.45487538,0.00008156488,0.00054622506,0.001571419,0.005480754,0.026260082,0.48404986,0.00039341635,0.0033217622,0.00018573033],"about_ca_topic_score_codex":0.0032918262,"about_ca_topic_score_gemma":0.005771402,"teacher_disagreement_score":0.0032918262,"about_ca_system_score_codex":0.0002671222,"about_ca_system_score_gemma":0.00013033646,"threshold_uncertainty_score":0.0065453053},"labels":[],"label_agreement":null},{"id":"W4213306376","doi":"10.55251/jmbfs.5478","title":"IN VITRO EFFECT OF NEWLY BACTERIOPHAGES ISOLATES AGAINST ESCHERICHIA COLI SEROGROUPS COLLECTED FROM THE LOCAL HOSPITAL LABORATORY; THEIR SPECIFIC CHARACTERIZATION AND IDENTIFICATION","year":2022,"lang":"en","type":"article","venue":"Journal of Microbiology Biotechnology and Food Sciences","topic":"Bacteriophages and microbial interactions","field":"Environmental Science","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":"University of Basrah; University of Guelph","keywords":"Lytic cycle; Escherichia coli; Microbiology; Myoviridae; Bacteriophage; Biology; EcoRI; Lysis; Bacteria; Virology; Restriction enzyme; DNA; Molecular biology; Virus; Gene; Genetics","score_opus":0.0037833792707996253,"score_gpt":0.18836436003936777,"score_spread":0.18458098076856813,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4213306376","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9987748,0.0003130091,0.0006410948,0.000010016997,0.000008692392,0.000012793876,0.00006599779,0.000007525264,0.00016592174],"genre_scores_gemma":[0.99462354,0.0003417388,0.0032216718,0.000044876273,0.000016018364,0.000029253837,0.00078899617,0.000014766311,0.000919162],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99971575,0.00007103256,0.000031608648,0.00006153262,0.00007040461,0.00004961914],"domain_scores_gemma":[0.99959356,0.00012063792,0.00007067374,0.00004693179,0.00009453784,0.00007371256],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0002558654,0.00032482707,0.00029903505,0.00019982018,0.00012157909,0.00031026243,0.00012490335,0.00023284883,0.00046776366],"category_scores_gemma":[0.000430268,0.0000869313,0.00028305475,0.00014352144,0.00014290882,0.00016063494,0.00025793535,0.00029191808,0.00018258113],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00010627429,0.00004494087,0.0030455382,0.000054834225,0.000008781621,0.000034813627,0.000049825812,0.00004566826,0.9954816,0.000006096527,0.000010620078,0.0011110053],"study_design_scores_gemma":[0.000014887318,0.0020092498,0.05923449,0.000019381167,0.00005004686,0.0005312051,0.0002450688,0.00051837193,0.93609965,0.00001975939,0.0012466587,0.000011260936],"about_ca_topic_score_codex":0.00040228406,"about_ca_topic_score_gemma":0.0006360457,"teacher_disagreement_score":0.00046776366,"about_ca_system_score_codex":0.000078285004,"about_ca_system_score_gemma":0.00013825396,"threshold_uncertainty_score":0.0015648603},"labels":[],"label_agreement":null},{"id":"W4307369002","doi":"10.55251/jmbfs.9219","title":"MOLECULAR CHARACTERIZATION AND GENETIC DIVERSITY STUDIE OF SOYBEAN (GLYCINE MAX L.) CULTIVARS USING RAPD MARKERS","year":2022,"lang":"en","type":"article","venue":"Journal of Microbiology Biotechnology and Food Sciences","topic":"Soybean genetics and cultivation","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":"Barrie Urology Group","funders":"European Regional Development Fund; Vedecká Grantová Agentúra MŠVVaŠ SR a SAV; Kultúrna a Edukacná Grantová Agentúra MŠVVaŠ SR","keywords":"Dendrogram; RAPD; UPGMA; Genetic diversity; Biology; Genotype; Genetic marker; Polymorphism (computer science); Veterinary medicine; Genetics; Gene; Population; Medicine","score_opus":0.018779751080545706,"score_gpt":0.2057904575501992,"score_spread":0.1870107064696535,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4307369002","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99490225,0.00041930407,0.0034811238,0.000020414209,0.000005140574,0.00003206061,0.0006802511,0.000022077149,0.00043738302],"genre_scores_gemma":[0.97268337,0.0005736475,0.022078669,0.000035558358,0.000006878874,0.00010387529,0.00393969,0.000023247352,0.00055517006],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99965286,0.0000528991,0.000045577784,0.0001363212,0.000082030085,0.000030456007],"domain_scores_gemma":[0.99976677,0.000057619374,0.00007167893,0.000019105972,0.00005137511,0.000033516837],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00038988862,0.00031858217,0.00032432794,0.0011070241,0.0001650952,0.00022530332,0.0001689262,0.00022691807,0.00022619982],"category_scores_gemma":[0.000476248,0.00015046723,0.00031408263,0.0006998352,0.00013785798,0.00012723435,0.00017585,0.0002809608,0.00016770918],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00014325303,0.000057597143,0.020214537,0.00010535139,0.00003299621,0.00016822282,0.00018294281,0.00021588127,0.970019,0.000034542023,0.000027518667,0.00879815],"study_design_scores_gemma":[0.00005618318,0.0010330989,0.8254796,0.000049500457,0.000177318,0.0017956367,0.00036159504,0.003655071,0.16402596,0.00013106494,0.0031918124,0.00004307529],"about_ca_topic_score_codex":0.00084110047,"about_ca_topic_score_gemma":0.0010653666,"teacher_disagreement_score":0.0011070241,"about_ca_system_score_codex":0.00016353797,"about_ca_system_score_gemma":0.00012478311,"threshold_uncertainty_score":0.002061963},"labels":[],"label_agreement":null},{"id":"W4313033859","doi":"10.55251/jmbfs.9251","title":"THE EFFECT OF SASKATOON BERRY (AMELANCHIER ALNIFOLIA NUTT.) ADDITION ON THE TECHNOLOGICAL PROPERTIES OF WHEAT FLOUR AND THE QUALITY OF BISCUITS","year":2022,"lang":"en","type":"article","venue":"Journal of Microbiology Biotechnology and Food Sciences","topic":"Food Industry and Aquatic Biology","field":"Agricultural and Biological Sciences","cited_by":4,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":true,"ca_institutions":"","funders":"Vedecká Grantová Agentúra MŠVVaŠ SR a SAV; Agentúra na Podporu Výskumu a Vývoja","keywords":"Berry; Food science; Gluten; Wheat flour; Organoleptic; Control sample; Aroma; Taste; Chemistry; Water content; Horticulture; Mathematics; Biology","score_opus":0.026692528175418423,"score_gpt":0.22117655545967196,"score_spread":0.19448402728425354,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4313033859","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99899596,0.00043533402,0.000059249192,0.000020007143,0.000012452608,0.000012435376,0.00006708117,0.0000056839067,0.00039171186],"genre_scores_gemma":[0.99699175,0.00046968646,0.00059203006,0.0000727271,0.0000050464373,0.000013329158,0.00015306321,0.0000057384877,0.0016967591],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998739,0.00003103851,0.000012716866,0.000033526216,0.000023042734,0.000025756726],"domain_scores_gemma":[0.9997819,0.000040849874,0.00005217787,0.000009433494,0.00004306155,0.00007262685],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00013226805,0.00041737166,0.00029789115,0.00020152442,0.00015902225,0.00037344656,0.00014539294,0.00023451317,0.001305082],"category_scores_gemma":[0.00021772267,0.0001334746,0.0002155637,0.00017155714,0.00018177723,0.00022612563,0.00023556555,0.00037154552,0.00013910423],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0018273204,0.00019658306,0.0012755718,0.00016644709,0.000028968198,0.00007920148,0.0000571827,0.000045948025,0.9939704,0.000017977312,0.000030599815,0.0023038741],"study_design_scores_gemma":[0.000091894944,0.009764522,0.15515162,0.00005601515,0.00026649504,0.00022203157,0.00045633907,0.00068657583,0.8289099,0.000032742595,0.0043277894,0.00003413121],"about_ca_topic_score_codex":0.004537415,"about_ca_topic_score_gemma":0.011574498,"teacher_disagreement_score":0.004537415,"about_ca_system_score_codex":0.00027610656,"about_ca_system_score_gemma":0.00022541442,"threshold_uncertainty_score":0.009021997},"labels":[],"label_agreement":null},{"id":"W4404927907","doi":"10.55251/jmbfs.10659","title":"ANTILISTERIAL ACTIVITY OF CBD FOR THE PREVENTION OF LISTERIA MONOCYTOGENES IN DAIRY PRODUCTS","year":2024,"lang":"en","type":"article","venue":"Journal of Microbiology Biotechnology and Food Sciences","topic":"Garlic and Onion Studies","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":"Western University","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Listeria monocytogenes; Listeria; Food science; Microbiology; Biology; Bacteria","score_opus":0.061038565869375276,"score_gpt":0.28436355790527523,"score_spread":0.22332499203589995,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4404927907","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.89359426,0.09418966,0.003469617,0.0010312337,0.0002769843,0.00017403282,0.00099224,0.00009693121,0.006175006],"genre_scores_gemma":[0.95220953,0.03171765,0.009075631,0.00052484963,0.00009717635,0.0001279423,0.0007342581,0.000021540041,0.0054915505],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.999691,0.000054530123,0.00003591032,0.000043401466,0.00013255313,0.000042710213],"domain_scores_gemma":[0.99980885,0.000029115048,0.000054175394,0.000011059756,0.00007309352,0.000023703167],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0003214102,0.00038775086,0.0005290249,0.0005757451,0.00020213946,0.0003436599,0.00034981422,0.00030926045,0.0019330408],"category_scores_gemma":[0.00025614462,0.0001223322,0.000616608,0.00032225365,0.00020753969,0.00025789157,0.00032274128,0.0005989884,0.0002840688],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0005978932,0.0004684962,0.001180277,0.0018054431,0.000044644315,0.00016237161,0.00006627004,0.00018095336,0.969828,0.0001476718,0.00038355732,0.025134288],"study_design_scores_gemma":[0.000060823968,0.005889808,0.0075474964,0.0002434927,0.00014409993,0.00047093572,0.000134869,0.00047136887,0.971238,0.00008499504,0.013689897,0.000024160807],"about_ca_topic_score_codex":0.0006549475,"about_ca_topic_score_gemma":0.0011981307,"teacher_disagreement_score":0.0019330408,"about_ca_system_score_codex":0.00023958199,"about_ca_system_score_gemma":0.0003590454,"threshold_uncertainty_score":0.0064666867},"labels":[],"label_agreement":null},{"id":"W7083318262","doi":"10.55251/jmbfs.11162","title":"EFFECT OF PACKAGING MATERIALS, STORAGE TEMPERATURES, AND STORAGE DURATIONS ON PHYSICO-CHEMICAL QUALITIES OF RED-HOT PEPPER (Capsicum annum L.) POWDER","year":2025,"lang":"en","type":"article","venue":"Journal of Microbiology Biotechnology and Food Sciences","topic":"Glioma Diagnosis and Treatment","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":"Dalhousie University","funders":"Ambo University","keywords":"Pungency; Pepper; Browning; Polyethylene; High-density polyethylene; Food preservation; Water content; Food storage; Moisture","score_opus":0.008145772362124003,"score_gpt":0.2686707498297702,"score_spread":0.2605249774676462,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W7083318262","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99632394,0.002367561,0.0003495563,0.0000367863,0.000053440508,0.000023406912,0.00033164743,0.000020189682,0.0004934661],"genre_scores_gemma":[0.9953955,0.0012013036,0.0012803704,0.000102309205,0.00002570833,0.00005480825,0.00060223695,0.000024713394,0.0013130305],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.99961346,0.00007663548,0.000054051492,0.000116234405,0.00009121533,0.000048376416],"domain_scores_gemma":[0.9993455,0.000121054625,0.00022418635,0.00005012101,0.00018624985,0.00007293162],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00045653083,0.0005667782,0.00046922042,0.0002661364,0.0003303243,0.00062253926,0.00021107699,0.00026596972,0.0012788532],"category_scores_gemma":[0.0007348824,0.00023940182,0.00045647795,0.0004657493,0.00022889853,0.0007634239,0.0002963513,0.00069910265,0.0002780299],"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":[0.004638186,0.00040606596,0.011332903,0.0005817068,0.0001424446,0.00035775747,0.00036333187,0.00031308102,0.9677872,0.00006549598,0.00030416908,0.013707702],"study_design_scores_gemma":[0.000045931854,0.0068751215,0.15924746,0.00009754572,0.00042511607,0.00051152334,0.0007920593,0.0009225606,0.82592475,0.00008342207,0.004993986,0.00008049691],"about_ca_topic_score_codex":0.00060805364,"about_ca_topic_score_gemma":0.0011404543,"teacher_disagreement_score":0.0012788532,"about_ca_system_score_codex":0.00021901166,"about_ca_system_score_gemma":0.00016246492,"threshold_uncertainty_score":0.004278183},"labels":[],"label_agreement":null}]}