{"meta":{"query_hash":"79eb837a8ce7","filters":{"venue":"Journal of the American Oil Chemists Society"},"cohort_total":348,"direct_labels_cover":0,"predictions_cover":348,"exported":348,"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/79eb837a8ce7","api":"https://metacan.xera.ac/api/v1/cohort?venue=Journal+of+the+American+Oil+Chemists+Society"},"results":[{"id":"W1092915662","doi":"10.1007/s11746-015-2693-5","title":"The Fatty Acid Profile and Phenolic Composition of <i>Descurainia sophia</i> Seeds Extracted by Supercritical CO<sub>2</sub>","year":2015,"lang":"en","type":"article","venue":"Journal of the American Oil Chemists Society","topic":"Chromatography in Natural Products","field":"Chemistry","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":"Carleton University","funders":"Agriculture and Agri-Food Canada; Natural Sciences and Engineering Research Council of Canada","keywords":"Extraction (chemistry); Chemistry; Erucic acid; Linolenic acid; Chromatography; Oleic acid; Supercritical fluid; Supercritical fluid extraction; Fatty acid; Supercritical carbon dioxide; Yield (engineering); Ethanol; Botany; Linoleic acid; Food science; Biology; Organic chemistry; Biochemistry; Materials science","score_opus":0.009611863691049612,"score_gpt":0.24186622640881153,"score_spread":0.23225436271776193,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1092915662","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":[0.9937602,0.0023639116,0.0000045326074,0.0029461533,0.00009669874,0.000039191214,0.000073745934,0.000027604105,0.0006879416],"genre_scores_gemma":[0.9979548,0.0008287644,0.00048995885,0.00030795322,0.00034270194,0.0000042905444,0.000013388635,0.000031831718,0.000026315427],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9979498,0.00007529091,0.0006150177,0.00022914643,0.00077046227,0.0003602979],"domain_scores_gemma":[0.997895,0.0002913384,0.00055143953,0.00045354507,0.0005643928,0.00024425212],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0005853481,0.00025710597,0.0004753065,0.000013205146,0.00022964219,0.00007358363,0.0006086471,0.0001556854,0.0000052735504],"category_scores_gemma":[0.00032615158,0.00016201445,0.0004526733,0.0003713493,0.0018122377,0.00016260069,0.00013068857,0.0011497977,0.0000011162383],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00012002333,0.0001352988,0.00067756773,0.00013786179,0.00019214109,0.0000022346214,0.000958157,8.928858e-7,0.9624357,0.000005059041,0.033243768,0.002091254],"study_design_scores_gemma":[0.0008206221,0.00005173342,0.00043129903,0.00010947135,0.00011514835,0.0003501062,0.0020684437,0.000053467887,0.99472946,0.000073929754,0.0010034792,0.00019282893],"about_ca_topic_score_codex":0.000011183562,"about_ca_topic_score_gemma":5.133074e-7,"teacher_disagreement_score":0.03229373,"about_ca_system_score_codex":0.00018128961,"about_ca_system_score_gemma":0.00018763976,"threshold_uncertainty_score":0.6677265},"labels":[],"label_agreement":null},{"id":"W1185822491","doi":"10.1007/s11746-015-2700-x","title":"Catalytic Vicinal Diacylation of Epoxidized Triglycerides in Canola Oil","year":2015,"lang":"en","type":"article","venue":"Journal of the American Oil Chemists Society","topic":"Lubricants and Their Additives","field":"Engineering","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":"Natural Sciences and Engineering Research Council of Canada","keywords":"Vicinal; Catalysis; Canola; Acetic anhydride; Epoxy; Chemistry; Taguchi methods; Organic chemistry; Chemical engineering; Materials science; Composite material","score_opus":0.010882678261052358,"score_gpt":0.22588160272383084,"score_spread":0.2149989244627785,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1185822491","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":[0.9962001,0.00040425887,0.000026855205,0.00019828997,0.00014544456,0.000010609323,0.00001066661,0.000014190816,0.00298961],"genre_scores_gemma":[0.99869955,0.00037787997,0.00050263706,0.000053084153,0.00014692683,0.0000013852883,0.0000010385809,0.000019030505,0.00019844458],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9990335,0.000027801772,0.00039921072,0.00007141378,0.00029850457,0.00016956087],"domain_scores_gemma":[0.99908006,0.000091320515,0.00044866366,0.0001615047,0.00012549234,0.00009295041],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00034759336,0.00012178254,0.0003741803,0.00002753233,0.000020554817,0.000012329476,0.00025900372,0.000032270553,0.0000043879913],"category_scores_gemma":[0.00014006368,0.00008384703,0.00025217622,0.00037444278,0.00019633885,0.000109834036,0.00003516231,0.00025991956,7.927846e-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":[0.0005910143,0.00045742228,0.019111216,0.0006939836,0.0011711532,0.000040298688,0.027811723,0.024350904,0.73136973,0.000042597116,0.022266496,0.17209345],"study_design_scores_gemma":[0.006937039,0.00028805592,0.037556633,0.00093731016,0.0002910893,0.00038019754,0.014071022,0.011662419,0.9146838,0.0004937944,0.011769455,0.0009291566],"about_ca_topic_score_codex":0.00017201425,"about_ca_topic_score_gemma":0.000009261262,"teacher_disagreement_score":0.18331409,"about_ca_system_score_codex":0.00031371615,"about_ca_system_score_gemma":0.00015365392,"threshold_uncertainty_score":0.3419183},"labels":[],"label_agreement":null},{"id":"W1686139140","doi":"10.1007/s11746-015-2718-0","title":"Enhanced Structuring of Fat with Reduced Saturates Using Mixed Molecular Compounds","year":2015,"lang":"en","type":"article","venue":"Journal of the American Oil Chemists Society","topic":"Food Chemistry and Fat Analysis","field":"Agricultural and Biological Sciences","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":"University of Guelph","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Oleic acid; Fraction (chemistry); Microstructure; Chemistry; Melting temperature; Analytical Chemistry (journal); Crystallography; Materials science; Chromatography; Composite material; Biochemistry","score_opus":0.016721901252579316,"score_gpt":0.22694831881414398,"score_spread":0.21022641756156468,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1686139140","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":[0.99924546,0.00012600598,0.0000063105867,0.00030480925,0.000033075026,0.000010897491,0.000004199548,0.000005657137,0.00026355308],"genre_scores_gemma":[0.9983745,0.000023030525,0.0013218512,0.0000768011,0.00015234128,3.2279337e-7,0.0000019967215,0.0000014776599,0.00004762774],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99903274,0.000036305628,0.000275682,0.000119786244,0.0003744513,0.00016105252],"domain_scores_gemma":[0.9985413,0.000050095416,0.00093000015,0.00008306066,0.00028717966,0.000108340886],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00016098586,0.00012855674,0.0003342194,0.0000031011464,0.00007875624,0.000026833442,0.00039889952,0.000040407056,0.000005934314],"category_scores_gemma":[0.00004596625,0.000042588406,0.00036368318,0.00045713523,0.00031132525,0.00006224104,0.000065869375,0.00020360044,1.0401464e-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":[0.000069115544,0.000026319396,0.00038374885,0.000011655714,0.00014843949,0.0000014003672,0.00022409741,0.00024622428,0.99694467,6.11352e-7,0.000111832494,0.0018318931],"study_design_scores_gemma":[0.00017912226,0.000098847224,0.0008525934,0.00005451472,0.00009251282,0.000044755998,0.0034707868,0.00007976571,0.9949201,0.00003654759,0.000060795155,0.00010970143],"about_ca_topic_score_codex":0.00006924724,"about_ca_topic_score_gemma":0.0000035723883,"teacher_disagreement_score":0.0032466894,"about_ca_system_score_codex":0.000078520934,"about_ca_system_score_gemma":0.000034700304,"threshold_uncertainty_score":0.17367047},"labels":[],"label_agreement":null},{"id":"W1965270028","doi":"10.1007/s11746-004-0879-6","title":"Chemical composition and physicochemical and hydrogenation characteristics of high‐palmitic acid solin (low‐linolenic acid flaxseed) oil","year":2004,"lang":"en","type":"article","venue":"Journal of the American Oil Chemists Society","topic":"Food Chemistry and Fat Analysis","field":"Agricultural and Biological Sciences","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","funders":"","keywords":"Iodine value; Chemistry; Palmitic acid; Stearic acid; Food science; Linolenic acid; Linseed oil; Saponification value; Oleic acid; Composition (language); Organic chemistry; Linoleic acid; Fatty acid; Biochemistry","score_opus":0.004797220679144674,"score_gpt":0.19194354920978005,"score_spread":0.18714632853063537,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1965270028","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":[0.99816,0.00021758534,0.0000025437532,0.0015161529,0.000021983362,0.000010230014,0.000024688396,0.000008362945,0.000038470276],"genre_scores_gemma":[0.9985594,0.0005917196,0.00027835355,0.00021832662,0.00031180962,0.0000013872805,0.000020863105,0.0000020678413,0.000016047941],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99893254,0.000021799844,0.0003897751,0.00017740754,0.00030026288,0.00017823048],"domain_scores_gemma":[0.9988469,0.0000633787,0.000748114,0.00007404866,0.00015179058,0.0001158009],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00014166828,0.00016005838,0.00040967812,0.000004471125,0.00010590619,0.000029888923,0.000241107,0.00008916204,0.0000070108144],"category_scores_gemma":[0.000044594148,0.00007168648,0.00033697177,0.0002522337,0.0005362468,0.00007890546,0.00009474571,0.0002892612,3.9768372e-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":[0.000050326355,0.00012374243,0.00032870067,0.00005259278,0.00009723958,0.0000011121944,0.00015322247,0.000002025644,0.98576784,0.000005046637,0.000024634079,0.013393527],"study_design_scores_gemma":[0.00033497286,0.000047591268,0.0032005603,0.00010350871,0.00013824383,0.00008819456,0.00026199088,0.000037281286,0.99552625,0.0001057701,0.000019190475,0.00013643655],"about_ca_topic_score_codex":0.000027624228,"about_ca_topic_score_gemma":8.210506e-7,"teacher_disagreement_score":0.01325709,"about_ca_system_score_codex":0.00007455998,"about_ca_system_score_gemma":0.000021540422,"threshold_uncertainty_score":0.29232898},"labels":[],"label_agreement":null},{"id":"W1965285293","doi":"10.1007/s11746-000-0156-8","title":"Characterization of pili nut (<i>Canarium ovatum</i>) oil: Fatty acid and triacylglycerol composition and physicochemical properties","year":2000,"lang":"en","type":"article","venue":"Journal of the American Oil Chemists Society","topic":"Food Chemistry and Fat Analysis","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 Guelph","funders":"","keywords":"Stearic acid; Chemistry; Food science; Palmitic acid; Fatty acid; Oleic acid; Fraction (chemistry); Interesterified fat; Polyunsaturated fatty acid; Differential scanning calorimetry; Saturated fatty acid; Chromatography; Organic chemistry; Biochemistry","score_opus":0.008450347414993592,"score_gpt":0.19028073178014304,"score_spread":0.18183038436514945,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1965285293","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":[0.9978597,0.00015343599,5.66307e-7,0.0018089733,0.000012282347,0.000012609589,0.000016402308,0.000006476552,0.00012952022],"genre_scores_gemma":[0.998218,0.0010204875,0.00007336192,0.00028583527,0.0002107753,0.0000015114011,0.000010467156,0.0000013225207,0.00017821089],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99919987,0.0000341671,0.0002878518,0.00013425041,0.00021742265,0.00012646579],"domain_scores_gemma":[0.9992502,0.00003196119,0.00048266197,0.000057192385,0.00010470968,0.000073284624],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00012886958,0.00012117474,0.00031358734,0.0000025910583,0.0001223023,0.000033336553,0.00017794695,0.00004945474,0.000029554027],"category_scores_gemma":[0.000014228739,0.000046459718,0.00023909647,0.0002388208,0.00042238735,0.00010264064,0.00004052497,0.00018510192,2.2661355e-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":[0.0001471227,0.00007594944,0.00076144264,0.000036556237,0.00007070366,2.8503166e-7,0.00023533526,9.320438e-7,0.9642545,2.9221897e-7,0.00006328068,0.034353577],"study_design_scores_gemma":[0.00022872967,0.00007561202,0.008321895,0.00006506833,0.00008925143,0.00003449395,0.0003360457,0.00007851521,0.99032396,0.0000081073895,0.00033442472,0.00010386976],"about_ca_topic_score_codex":0.00003671025,"about_ca_topic_score_gemma":0.0000010877121,"teacher_disagreement_score":0.034249708,"about_ca_system_score_codex":0.000027352256,"about_ca_system_score_gemma":0.000011775258,"threshold_uncertainty_score":0.18945724},"labels":[],"label_agreement":null},{"id":"W1965948449","doi":"10.1007/s11746-011-1949-y","title":"Optimization of Enzymatic Synthesis of Phytosteryl Caprylates Using Response Surface Methodology","year":2011,"lang":"en","type":"article","venue":"Journal of the American Oil Chemists Society","topic":"Cholesterol and Lipid Metabolism","field":"Medicine","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":"Memorial University of Newfoundland","funders":"Natural Sciences and Engineering Research Council of Canada; Agilent Technologies","keywords":"Response surface methodology; Solubility; Central composite design; Yield (engineering); Chemistry; Caprylic acid; Melting point; Substrate (aquarium); Chromatography; Materials science; Food science; Organic chemistry; Fatty acid; Metallurgy; Biology","score_opus":0.07201694158978172,"score_gpt":0.30665041567615187,"score_spread":0.23463347408637014,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1965948449","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":[0.99843675,0.00034543534,0.00064904714,0.00032856187,0.00010436802,0.00003139543,0.00000419232,0.000004235323,0.00009601777],"genre_scores_gemma":[0.8666941,0.0002305176,0.13270055,0.0001726892,0.00008026257,4.217288e-7,1.4514796e-7,0.000016951686,0.0001043504],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99856263,0.0003268207,0.0006018744,0.00009437001,0.0002752275,0.00013908216],"domain_scores_gemma":[0.996793,0.000612773,0.0019066158,0.00029144462,0.00032233336,0.00007385306],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0014861961,0.000121178455,0.00075719645,0.000028189155,0.000030066238,0.0000027572507,0.00020216667,0.000058053552,0.00002790719],"category_scores_gemma":[0.0011030071,0.00007892789,0.00051621464,0.00029253424,0.00044681906,0.00005580466,0.000056236913,0.00021489357,1.6763414e-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":[0.0013700277,0.00014773852,0.0030488817,0.00023591435,0.00031723198,0.0000016368471,0.0053528417,0.001445342,0.98622286,7.367755e-7,0.00009474644,0.0017620288],"study_design_scores_gemma":[0.0006377575,0.00011765139,0.011262385,0.0003662865,0.0006501249,0.0002491055,0.002533337,0.0010465793,0.9829951,0.000011600526,0.000048829053,0.00008127491],"about_ca_topic_score_codex":0.000068422596,"about_ca_topic_score_gemma":2.005866e-7,"teacher_disagreement_score":0.1320515,"about_ca_system_score_codex":0.000064482156,"about_ca_system_score_gemma":0.0001864535,"threshold_uncertainty_score":0.3218586},"labels":[],"label_agreement":null},{"id":"W1967017602","doi":"10.1007/s11746-014-2451-0","title":"A Primary Method for the Determination of Hydroxyl Value of Polyols by Fourier Transform Mid‐Infrared Spectroscopy","year":2014,"lang":"en","type":"article","venue":"Journal of the American Oil Chemists Society","topic":"Advanced Chemical Sensor Technologies","field":"Engineering","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":"McGill University; University of Alberta","funders":"Natural Sciences and Engineering Research Council of Canada; Alberta Crop Industry Development Fund","keywords":"Fourier transform infrared spectroscopy; Isocyanate; Chemistry; Solvent; Hydroxyl value; Moisture; Reagent; Infrared spectroscopy; Infrared; Toluene; Organic chemistry; Analytical Chemistry (journal); Polyol; Polyurethane; Chemical engineering","score_opus":0.003869155917996181,"score_gpt":0.2403263257377011,"score_spread":0.2364571698197049,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1967017602","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":[0.6151504,0.0007027236,0.38137257,0.0013610267,0.00010861736,0.0001291585,0.00003473306,0.00006740947,0.0010733964],"genre_scores_gemma":[0.621901,0.00066933426,0.37690878,0.00017882278,0.0001095811,0.000010988932,0.0000014059307,0.000047532532,0.00017257115],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9989694,0.000017386328,0.00043905366,0.00008861365,0.00028840525,0.00019716447],"domain_scores_gemma":[0.9983684,0.00058429013,0.0006185313,0.0002945032,0.000099365345,0.000034923978],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00027031617,0.00014772984,0.0004203937,0.000013141271,0.000042544296,0.000006375469,0.0005569299,0.000075098236,0.0000020390448],"category_scores_gemma":[0.00022497849,0.00009232494,0.00051890983,0.0002138523,0.0003444249,0.000064907865,0.000030223873,0.00031435813,5.9164226e-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":[0.000030152605,0.000019865853,0.000013636898,0.00014492487,0.00009424998,4.551437e-8,0.00027570446,0.0006295515,0.952752,0.0000059752206,0.0012677744,0.04476614],"study_design_scores_gemma":[0.00039239106,0.00006949102,0.000036350466,0.000049648595,0.00009539877,0.000012355124,0.00028954493,0.011805626,0.9824917,0.0016592874,0.0029992922,0.0000989679],"about_ca_topic_score_codex":0.000004970934,"about_ca_topic_score_gemma":1.4300372e-7,"teacher_disagreement_score":0.044667173,"about_ca_system_score_codex":0.00018611905,"about_ca_system_score_gemma":0.000014540283,"threshold_uncertainty_score":0.37649018},"labels":[],"label_agreement":null},{"id":"W1967103166","doi":"10.1007/s11746-014-2556-5","title":"Isopropyl Alcohol Extraction of De‐hulled Yellow Mustard Flour","year":2014,"lang":"en","type":"article","venue":"Journal of the American Oil Chemists Society","topic":"Edible Oils Quality and Analysis","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":"University of Toronto","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Extraction (chemistry); Isopropyl alcohol; Yield (engineering); Chemistry; Solvent; Chromatography; Hexane; Residual oil; Alcohol; Water extraction; Food science; Organic chemistry; Materials science","score_opus":0.011463189153607894,"score_gpt":0.2784515453357569,"score_spread":0.266988356182149,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1967103166","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":[0.9940487,0.00015751828,0.00026817687,0.0010645953,0.000070957234,0.000006580022,0.000005062946,0.000014539759,0.004363881],"genre_scores_gemma":[0.9917479,0.0007963746,0.002982045,0.00048445305,0.00074409175,0.0000014337556,0.0000015378748,0.000023576,0.0032185856],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9983605,0.00007501829,0.0006024686,0.0001569506,0.0005510602,0.00025399888],"domain_scores_gemma":[0.99703366,0.00023896419,0.0019141992,0.00040564116,0.0002762044,0.00013136116],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0009803982,0.00016989987,0.00052030035,0.000018613817,0.00011280009,0.000026258225,0.0005432788,0.00010152804,0.00019087826],"category_scores_gemma":[0.00041168806,0.00012378035,0.0012024214,0.00031101544,0.00037012363,0.00009045071,0.000066691246,0.0006155951,0.0000025619006],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00006582079,0.00014913807,0.0023330906,0.00048407627,0.00041451893,0.0000018622611,0.0013956269,0.00021645315,0.9830494,0.000006340079,0.0054293005,0.006454407],"study_design_scores_gemma":[0.000885698,0.000042248423,0.00021753428,0.0003492767,0.00044698635,0.00011060573,0.0066184667,0.0016548975,0.9811573,0.00019611217,0.0080803465,0.00024052299],"about_ca_topic_score_codex":0.000105678744,"about_ca_topic_score_gemma":0.0000035427627,"teacher_disagreement_score":0.006213884,"about_ca_system_score_codex":0.00018997276,"about_ca_system_score_gemma":0.00014295959,"threshold_uncertainty_score":0.5047616},"labels":[],"label_agreement":null},{"id":"W1967313562","doi":"10.1007/s11746-013-2278-0","title":"Performance of Regular and Modified Canola and Soybean Oils in Rotational Frying","year":2013,"lang":"en","type":"article","venue":"Journal of the American Oil Chemists Society","topic":"Edible Oils Quality and Analysis","field":"Chemistry","cited_by":46,"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 Lethbridge","funders":"Agriculture Funding Consortium","keywords":"Canola; Food science; Chemistry; Soybean oil; Linolenic acid; Oleic acid; Fatty acid; Organic chemistry; Biochemistry; Linoleic acid","score_opus":0.010011272002021284,"score_gpt":0.2315182876295707,"score_spread":0.2215070156275494,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1967313562","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":[0.99817014,0.00036382882,0.000003905334,0.0005077134,0.000011353105,0.0000069849307,0.0000027906585,0.00000297792,0.00093032885],"genre_scores_gemma":[0.99681115,0.0013849612,0.0011380053,0.00013049543,0.00008194533,0.000002025316,7.7248876e-7,0.000008260571,0.00044240695],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9990439,0.000022223801,0.00039341318,0.00010993541,0.0002892242,0.00014132717],"domain_scores_gemma":[0.99881774,0.0001067142,0.00072608696,0.00014507167,0.00013121354,0.000073168805],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0003196667,0.00010331746,0.00030974354,0.00001773383,0.000070298556,0.00002440894,0.00018670494,0.000045830333,0.00003126674],"category_scores_gemma":[0.00008640901,0.00007658306,0.00016485371,0.0001869612,0.00038000173,0.00013483678,0.00006176019,0.0002912037,1.8576495e-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":[0.000025215784,0.00005459765,0.055624172,0.0007557443,0.00015890697,9.0787944e-7,0.0023950052,0.0001449596,0.9298084,0.000007921769,0.0003418787,0.010682307],"study_design_scores_gemma":[0.0019710937,0.000059224705,0.029195577,0.0013096582,0.00021386109,0.0001308483,0.010626563,0.017898602,0.9375874,0.00043247847,0.0001155312,0.0004591601],"about_ca_topic_score_codex":0.0002637142,"about_ca_topic_score_gemma":0.0000039991182,"teacher_disagreement_score":0.026428595,"about_ca_system_score_codex":0.00006177693,"about_ca_system_score_gemma":0.000065176006,"threshold_uncertainty_score":0.31229666},"labels":[],"label_agreement":null},{"id":"W1967769907","doi":"10.1007/s11746-002-0484-8","title":"Phenolic acids of borage (<i>Borago officinalis</i> L.) and evening primrose (<i>Oenothera biennis</i> L.)","year":2002,"lang":"en","type":"article","venue":"Journal of the American Oil Chemists Society","topic":"Phytochemicals and Antioxidant Activities","field":"Medicine","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":"St. Francis Xavier University","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Evening primrose; Protocatechuic acid; Chemistry; Phenolic acid; Ferulic acid; Oenothera; Botany; Food science; Biology; Organic chemistry","score_opus":0.010607230915412396,"score_gpt":0.22860997887787093,"score_spread":0.21800274796245853,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1967769907","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":[0.99428576,0.0019877395,0.000027822369,0.0020722048,0.000045976365,0.00003702592,0.000008804446,0.000012964695,0.001521704],"genre_scores_gemma":[0.9937272,0.002194339,0.0014817205,0.0015417305,0.00029332127,0.0000014195631,4.053219e-7,0.000029398254,0.0007304845],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99865705,0.000033563487,0.00046090758,0.00015483769,0.00044227234,0.00025135805],"domain_scores_gemma":[0.9982148,0.00010581103,0.0010735248,0.00028056584,0.00018850366,0.00013679556],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00025908582,0.00019115386,0.000653345,0.000024346431,0.0000866527,0.000019775185,0.00022024784,0.00007491962,0.000026311733],"category_scores_gemma":[0.00010854468,0.0001275136,0.0004973784,0.00035573027,0.0006981774,0.00010543285,0.00007825163,0.0006059222,5.63497e-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":[0.000092664646,0.00022821622,0.003977423,0.00019377178,0.00019087494,0.000007287912,0.0025605399,0.0000027462954,0.982714,0.0000056313706,0.0037019413,0.0063249012],"study_design_scores_gemma":[0.0019363946,0.00032337863,0.0070839864,0.0006906288,0.00031456712,0.0008313823,0.0022658654,0.00023176907,0.9779063,0.000052596082,0.008112091,0.00025106955],"about_ca_topic_score_codex":0.000016863309,"about_ca_topic_score_gemma":2.1643132e-7,"teacher_disagreement_score":0.0060738316,"about_ca_system_score_codex":0.000077216704,"about_ca_system_score_gemma":0.00007231933,"threshold_uncertainty_score":0.5199854},"labels":[],"label_agreement":null},{"id":"W1968789570","doi":"10.1007/s11746-000-0023-7","title":"Determination of peroxide value by fourier transform near‐infrared spectroscopy","year":2000,"lang":"en","type":"article","venue":"Journal of the American Oil Chemists Society","topic":"Spectroscopy and Chemometric Analyses","field":"Chemistry","cited_by":82,"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":"Peroxide value; Fourier transform infrared spectroscopy; Near-infrared spectroscopy; Calibration; Gravimetric analysis; Reproducibility; Triphenylphosphine oxide; Materials science; Analytical Chemistry (journal); Dilution; Chemistry; Triphenylphosphine; Chromatography; Organic chemistry; Optics; Mathematics; Physics","score_opus":0.00505588204495799,"score_gpt":0.2504675432949801,"score_spread":0.24541166125002212,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1968789570","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":[0.9739552,0.0006253473,0.00021129125,0.0007186423,0.00002702784,0.000015697917,0.000026195434,0.000016889762,0.024403697],"genre_scores_gemma":[0.95503503,0.0022638307,0.019778466,0.0006306027,0.00029609897,0.000003980723,0.0000060430275,0.000054280197,0.021931686],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99825996,0.000019759114,0.0006019199,0.0001816524,0.0006333449,0.0003033802],"domain_scores_gemma":[0.9982858,0.00011823062,0.0009612748,0.0003653381,0.00014590747,0.00012348307],"candidate_categories":["insufficient_payload"],"consensus_categories":[],"category_scores_codex":[0.00023423012,0.0002212571,0.0005530964,0.000019466592,0.00014736006,0.000040986884,0.0006387972,0.000099044526,0.0012879717],"category_scores_gemma":[0.00008161738,0.00016380964,0.0009399341,0.0006201171,0.0005662264,0.00013653917,0.000023681336,0.00051129,0.0000025117856],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00012090495,0.00020204303,0.000676498,0.00011144892,0.0002703295,0.0000021008514,0.0009839969,0.000021616235,0.96680576,0.0000015668052,0.011428188,0.019375555],"study_design_scores_gemma":[0.00060658983,0.0000625308,0.00013259758,0.000045946264,0.0003410238,0.00006440856,0.0008413453,0.00047847864,0.98861593,0.00014343036,0.008487963,0.00017976921],"about_ca_topic_score_codex":0.000055700442,"about_ca_topic_score_gemma":5.056723e-7,"teacher_disagreement_score":0.021810165,"about_ca_system_score_codex":0.00031444992,"about_ca_system_score_gemma":0.0001723203,"threshold_uncertainty_score":0.99962497},"labels":[],"label_agreement":null},{"id":"W1969166564","doi":"10.1007/s11746-011-1874-0","title":"Rapid Assessment of Frying Performance Using Small Size Samples of Oils/Fats","year":2011,"lang":"en","type":"article","venue":"Journal of the American Oil Chemists Society","topic":"Edible Oils Quality and Analysis","field":"Chemistry","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 Lethbridge","funders":"","keywords":"Canola; Sunflower oil; Food science; Deep frying; Sunflower; Chemistry; Residual oil; Mathematics; Organic chemistry","score_opus":0.0783016884491473,"score_gpt":0.29576614661749445,"score_spread":0.21746445816834714,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1969166564","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":[0.9963124,0.00033534318,0.00012257282,0.00005065383,0.000051936986,0.0000068260615,0.000011535273,0.0000067276915,0.0031020471],"genre_scores_gemma":[0.9598592,0.0025060768,0.0371982,0.00010492631,0.00017072227,6.8446053e-7,7.11854e-7,0.000019314484,0.00014017364],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99820393,0.00004914035,0.0008444376,0.00015061948,0.0005141602,0.00023769824],"domain_scores_gemma":[0.99588007,0.0002543915,0.0030234342,0.00040857735,0.00033900127,0.0000945118],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0007592219,0.00018135636,0.00066516665,0.000018515699,0.000107823565,0.000011418225,0.0006564125,0.0000720516,0.00022521781],"category_scores_gemma":[0.0001915397,0.00013370067,0.0009700541,0.00035397208,0.0005450499,0.00009825414,0.00013529076,0.00045387194,1.528734e-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":[0.000038070582,0.00020069075,0.036702786,0.0014799506,0.0005879546,0.0000012024637,0.0025222667,0.000088152265,0.95197886,0.0000041030667,0.00006559769,0.0063303798],"study_design_scores_gemma":[0.00042897323,0.000042490592,0.0031986928,0.0007105679,0.00037025532,0.000030289855,0.0051890602,0.0007743757,0.98896927,0.000031673648,0.00007870444,0.00017563067],"about_ca_topic_score_codex":0.00023906994,"about_ca_topic_score_gemma":0.000001991355,"teacher_disagreement_score":0.037075628,"about_ca_system_score_codex":0.00014806818,"about_ca_system_score_gemma":0.00026809348,"threshold_uncertainty_score":0.5452155},"labels":[],"label_agreement":null},{"id":"W1969872915","doi":"10.1007/s11746-007-1053-5","title":"Industrially Produced <i>trans</i> Fat in Foods in Australia","year":2007,"lang":"en","type":"article","venue":"Journal of the American Oil Chemists Society","topic":"Fatty Acid Research and Health","field":"Nursing","cited_by":19,"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":"French fries; Food science; Product (mathematics); Food products; Chemistry; Business; Mathematics","score_opus":0.04079225194514629,"score_gpt":0.3543526962950122,"score_spread":0.3135604443498659,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1969872915","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":[0.9875082,0.00008959918,0.000012981551,0.011712698,0.00030641264,0.00007536723,0.0000024843641,0.0000071613117,0.000285107],"genre_scores_gemma":[0.9966816,0.00010538887,0.0013387208,0.0010921335,0.00057393184,0.0000014549018,5.7283086e-7,0.000018708275,0.00018752672],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9977594,0.00012576354,0.00068276277,0.00017667966,0.0006209405,0.0006344571],"domain_scores_gemma":[0.99867463,0.00016779656,0.00058718526,0.00025305653,0.000117524076,0.00019980047],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0025769677,0.00014955782,0.00040794027,0.00006258148,0.0000730446,0.000029634235,0.00053826714,0.00010865735,0.000012935832],"category_scores_gemma":[0.00037711428,0.000108145534,0.00031860796,0.0010231597,0.00032907256,0.00011430239,0.000043151325,0.0017358896,0.000001368216],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0011292213,0.00028696633,0.053679574,0.00012512157,0.00003490463,0.00002576497,0.0038396306,0.00006001872,0.9086709,0.0000013607109,0.012872814,0.019273708],"study_design_scores_gemma":[0.0030482677,0.00037376056,0.08136608,0.0003643002,0.00001859175,0.00007424187,0.0024190207,0.000016568887,0.9082238,0.0001004916,0.0037743854,0.00022051149],"about_ca_topic_score_codex":0.0007189955,"about_ca_topic_score_gemma":0.00025308513,"teacher_disagreement_score":0.0276865,"about_ca_system_score_codex":0.00077376526,"about_ca_system_score_gemma":0.00020286546,"threshold_uncertainty_score":0.7541673},"labels":[],"label_agreement":null},{"id":"W1969953064","doi":"10.1007/s11746-011-1782-3","title":"Oxidative Stability of Cashew Oils from Raw and Roasted Nuts","year":2011,"lang":"en","type":"article","venue":"Journal of the American Oil Chemists Society","topic":"Nuts composition and effects","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":"Memorial University of Newfoundland","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Roasting; Chemistry; TBARS; Food science; Polyunsaturated fatty acid; Thiobarbituric acid; Oleic acid; Peroxide value; Oxidative phosphorylation; Nut; Brazil nut; Linoleic acid; Fatty acid; Lipid oxidation; Lipid peroxidation; Organic chemistry; Biochemistry; Antioxidant","score_opus":0.019261050112975735,"score_gpt":0.24645471957494522,"score_spread":0.22719366946196948,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1969953064","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":[0.9983178,0.00018533228,0.000035948,0.0005837025,0.00018041962,0.000029233794,0.000008551918,0.000009483326,0.00064953096],"genre_scores_gemma":[0.99655414,0.000058696005,0.0027472707,0.00051756,0.000094411844,7.955324e-7,8.551312e-7,0.000012493033,0.000013793616],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9989803,0.00014633163,0.00033451518,0.00012933456,0.00025938978,0.00015017022],"domain_scores_gemma":[0.9982969,0.00020698018,0.00095734675,0.00024623473,0.00018191338,0.00011059991],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00030207008,0.00012737353,0.00038137048,0.000010657865,0.00007809344,0.000013549161,0.00023781486,0.00004131392,0.000047729023],"category_scores_gemma":[0.00010400258,0.000088039764,0.00031346778,0.00018115908,0.0005521825,0.000098192715,0.0000722036,0.00030672914,8.2008614e-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":[0.00039771604,0.00015751315,0.0060838554,0.000054595766,0.0001384586,0.0000017979603,0.014422308,0.0000010012909,0.9705028,9.869469e-7,0.0011612233,0.0070777214],"study_design_scores_gemma":[0.0006892807,0.00016435729,0.035206303,0.000117317824,0.000100902806,0.000027454777,0.0027518214,0.000055484874,0.9605392,0.000114673625,0.00012980132,0.00010339354],"about_ca_topic_score_codex":0.00036146538,"about_ca_topic_score_gemma":0.0000030572658,"teacher_disagreement_score":0.02912245,"about_ca_system_score_codex":0.00011241635,"about_ca_system_score_gemma":0.0000381215,"threshold_uncertainty_score":0.35901576},"labels":[],"label_agreement":null},{"id":"W1970761072","doi":"10.1007/s11746-013-2405-y","title":"Matching the Functionality of Single‐Cell Algal Oils with Different Molecular Compositions","year":2014,"lang":"en","type":"article","venue":"Journal of the American Oil Chemists Society","topic":"Food Chemistry and Fat Analysis","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 Guelph","funders":"National Institute of Mental Health; National Institutes of Health","keywords":"Crystallization; Crystal (programming language); Melting point; Materials science; Crystallography; Palmitic acid; Chemical engineering; Microstructure; Chemistry; Fatty acid; Organic chemistry; Composite material","score_opus":0.006972829565450869,"score_gpt":0.188266966277451,"score_spread":0.18129413671200012,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1970761072","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":[0.9961274,0.00004728872,0.000071230366,0.0027669058,0.000018990857,0.000010435451,0.000008217848,0.0000048258,0.0009447056],"genre_scores_gemma":[0.9991083,0.000017856419,0.00018507882,0.00045409636,0.00012872837,0.0000010024453,0.0000037206678,0.0000010173009,0.00010020881],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9991099,0.000068061636,0.0002382099,0.000098479926,0.00036001322,0.00012532034],"domain_scores_gemma":[0.9988258,0.00018783726,0.00069683866,0.00009410538,0.00013662691,0.00005881578],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00021190921,0.00010742864,0.00023372239,0.0000015517867,0.0001903836,0.000027733548,0.00038413826,0.000027286875,0.00002744502],"category_scores_gemma":[0.000014598661,0.000028691547,0.0005077435,0.00023086365,0.00034068388,0.000030422098,0.000057660305,0.00022276727,2.635397e-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":[0.000028575274,0.00013656585,0.00082192064,0.000012991161,0.000101865626,3.067359e-7,0.00012122056,0.00009377507,0.9966507,0.000008126047,0.0001967581,0.0018271758],"study_design_scores_gemma":[0.00016965304,0.00020042757,0.010398951,0.000047726084,0.00019664844,0.000038216527,0.0015865188,0.000044159966,0.986346,0.00024049137,0.0006090224,0.00012219122],"about_ca_topic_score_codex":0.00006784836,"about_ca_topic_score_gemma":0.000008160457,"teacher_disagreement_score":0.010304726,"about_ca_system_score_codex":0.00003967051,"about_ca_system_score_gemma":0.000009593957,"threshold_uncertainty_score":0.14642958},"labels":[],"label_agreement":null},{"id":"W1971839229","doi":"10.1007/s11746-005-1135-9","title":"Structured lipids from high‐laurate canola oil and long‐chain omega‐3 fatty acids","year":2005,"lang":"en","type":"article","venue":"Journal of the American Oil Chemists Society","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":"","keywords":"Lauric acid; Canola; Chemistry; Fatty acid; Glycerol; Enzyme; Lipase; Triglyceride; Chromatography; Food science; Organic chemistry; Biochemistry; Cholesterol","score_opus":0.010401392379235097,"score_gpt":0.27533643338608915,"score_spread":0.26493504100685406,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1971839229","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":[0.97373724,0.0011518139,0.000036215868,0.024320947,0.0004089541,0.000021322048,0.000048842998,0.000024709349,0.00024993744],"genre_scores_gemma":[0.98396665,0.0017558637,0.007819622,0.0037346736,0.0020536033,0.0000022035197,0.000005760947,0.000043279513,0.0006183475],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99761057,0.00017504964,0.00054483075,0.00027093335,0.0007796214,0.0006189763],"domain_scores_gemma":[0.99776864,0.00020718266,0.0009092753,0.00042105047,0.00023481088,0.0004590557],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00058899476,0.00026495493,0.0005735402,0.00003383996,0.00037640188,0.00012050144,0.00063008023,0.00011953648,0.00004654112],"category_scores_gemma":[0.00018881244,0.00018072138,0.00041210538,0.0003778085,0.00074229925,0.00020010128,0.00015177153,0.0012712772,0.0000039815604],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0008723667,0.00013582275,0.019097397,0.00020082433,0.0003153792,0.00001207535,0.004637857,0.0001065506,0.66212356,0.0000038623357,0.01759546,0.29489884],"study_design_scores_gemma":[0.005679437,0.0005777439,0.18366165,0.0006227677,0.00022763987,0.00038296467,0.004053036,0.0010006385,0.7726407,0.00037527632,0.029920893,0.00085726543],"about_ca_topic_score_codex":0.00068783615,"about_ca_topic_score_gemma":0.00014267507,"teacher_disagreement_score":0.29404157,"about_ca_system_score_codex":0.0006655909,"about_ca_system_score_gemma":0.000266433,"threshold_uncertainty_score":0.7369604},"labels":[],"label_agreement":null},{"id":"W1972232218","doi":"10.1007/s11746-002-0554-y","title":"Countercurrent approach to the enrichment of Δ9<i>c</i>,11<i>t</i>‐and Δ10<i>t</i>,12<i>c</i>‐18:2 isomers by urea complexation","year":2002,"lang":"en","type":"article","venue":"Journal of the American Oil Chemists Society","topic":"Fatty Acid Research and Health","field":"Nursing","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":"Alberta Ministry of Agriculture and Forestry; University of Alberta","funders":"","keywords":"Urea; Chemistry; Structural isomer; Countercurrent exchange; Cis–trans isomerism; Fraction (chemistry); Stereochemistry; Chromatography; Organic chemistry; Biology","score_opus":0.029104276454135693,"score_gpt":0.2883291730791071,"score_spread":0.2592248966249714,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1972232218","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":[0.94094193,0.004046399,0.0006497001,0.048950337,0.00066228886,0.0004157224,0.000112535454,0.000030895164,0.004190219],"genre_scores_gemma":[0.989004,0.001694785,0.0023265362,0.006255044,0.00033033354,0.000011651286,0.0000060096477,0.000033663375,0.00033797586],"study_design_codex":"not_applicable","study_design_gemma":"not_applicable","domain_scores_codex":[0.99728376,0.00019322753,0.00066174124,0.00024552684,0.0011151462,0.00050061865],"domain_scores_gemma":[0.9976315,0.00021931491,0.0011386826,0.00044700087,0.0002540317,0.00030947002],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00097550877,0.00023794286,0.0005121167,0.000034279044,0.00034157574,0.000067857596,0.0007804982,0.000056878227,0.000026050131],"category_scores_gemma":[0.00015370708,0.0001415138,0.00042442227,0.00050092564,0.00067304255,0.00011857401,0.00015601814,0.0006900458,0.000002989146],"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":[0.00018861938,0.0006796889,0.0045681647,0.00035019597,0.00018243956,5.365856e-7,0.008309725,0.00015818213,0.12730946,0.000016622293,0.84450763,0.013728745],"study_design_scores_gemma":[0.005178705,0.0018813389,0.008876538,0.0006567713,0.0004711458,0.0004918539,0.016754733,0.007379986,0.19374597,0.00009199271,0.7634045,0.0010664462],"about_ca_topic_score_codex":0.00027467866,"about_ca_topic_score_gemma":0.00001054584,"teacher_disagreement_score":0.081103116,"about_ca_system_score_codex":0.00029865533,"about_ca_system_score_gemma":0.00005800006,"threshold_uncertainty_score":0.5770765},"labels":[],"label_agreement":null},{"id":"W1972533438","doi":"10.1007/s11746-008-1328-5","title":"Degradation and Nutritional Quality Changes of Oil During Frying","year":2008,"lang":"en","type":"article","venue":"Journal of the American Oil Chemists Society","topic":"Edible Oils Quality and Analysis","field":"Chemistry","cited_by":224,"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 Lethbridge","funders":"Canola Council of Canada","keywords":"Canola; Food science; Deep frying; Chemistry; Polyunsaturated fatty acid; French fries; Fatty acid; Edible oil; Biochemistry","score_opus":0.029595819857063076,"score_gpt":0.2788630024210199,"score_spread":0.24926718256395683,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1972533438","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":[0.9975031,0.0007776528,0.000007207884,0.0010110368,0.00002312947,0.0000023696275,0.000016977223,0.0000078606845,0.0006506898],"genre_scores_gemma":[0.98721427,0.009443647,0.0013079365,0.000161778,0.0003524815,0.0000012819461,0.0000034183856,0.000010841736,0.001504368],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99875766,0.00004240801,0.0004362688,0.0001251795,0.0004920817,0.0001464154],"domain_scores_gemma":[0.9980528,0.00016287244,0.0013189696,0.00018424954,0.00020375411,0.00007740027],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00038076157,0.00011657322,0.00037612062,0.000016737064,0.00020466174,0.000011956353,0.00023178724,0.000054110333,0.000043186315],"category_scores_gemma":[0.00018318815,0.00009024245,0.00040780497,0.00023441555,0.0005034157,0.0000845084,0.00006739907,0.00030945285,2.1272564e-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":[0.000048519483,0.000114448434,0.019384298,0.0012634734,0.00024946156,0.0000026161847,0.0015413131,0.000010556838,0.974424,0.000007189839,0.000263315,0.00269082],"study_design_scores_gemma":[0.0009328549,0.000015335158,0.0074953926,0.00050484604,0.00013670698,0.00023440867,0.0056246617,0.000050632025,0.9843213,0.00006522971,0.00040734865,0.00021127822],"about_ca_topic_score_codex":0.000097112774,"about_ca_topic_score_gemma":0.000005358088,"teacher_disagreement_score":0.011888906,"about_ca_system_score_codex":0.00009628495,"about_ca_system_score_gemma":0.000072150295,"threshold_uncertainty_score":0.36799803},"labels":[],"label_agreement":null},{"id":"W1974094249","doi":"10.1007/s11746-005-1102-5","title":"Effect of sprouting on the quality and composition of canola seed and oil","year":2005,"lang":"en","type":"article","venue":"Journal of the American Oil Chemists Society","topic":"Nitrogen and Sulfur Effects on Brassica","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":"","funders":"","keywords":"Sprouting; Canola; Chemistry; Extraction (chemistry); Petroleum ether; Germination; Composition (language); Horticulture; Water content; Food science; Botany; Biology; Chromatography","score_opus":0.006063859793735026,"score_gpt":0.2732531553621483,"score_spread":0.26718929556841325,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1974094249","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":[0.9982297,0.00038071486,0.0000054830316,0.0010583148,0.00001716432,0.000019923296,0.0000062098416,0.0000012611328,0.0002812414],"genre_scores_gemma":[0.9988882,0.00027353523,0.00022362845,0.00043774734,0.000110771856,0.0000010790602,0.0000010219443,0.000007719503,0.00005629355],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9991812,0.00020027268,0.00025195276,0.00009714489,0.00017030154,0.00009911945],"domain_scores_gemma":[0.9988587,0.00017543751,0.0006735969,0.00017200325,0.000076938726,0.000043347634],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000889203,0.00010055349,0.00025596566,0.0000056665276,0.00006747266,0.000008473802,0.00014409162,0.000043220418,9.1991336e-7],"category_scores_gemma":[0.00013735183,0.00005521192,0.00021884737,0.00006551635,0.00040907302,0.0000030250005,0.00006666753,0.00015835882,6.005786e-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":[0.00020150738,0.00003320429,0.004057761,0.00008735027,0.0001119063,1.5806974e-7,0.00015439113,0.000007046185,0.9802285,0.000004536002,0.00016794962,0.014945718],"study_design_scores_gemma":[0.0005028446,0.00034639816,0.0059956317,0.00006122218,0.000049021055,0.000030033732,0.00012913423,0.000037197755,0.99258226,0.0000027761337,0.00020245786,0.00006104877],"about_ca_topic_score_codex":0.000021545855,"about_ca_topic_score_gemma":0.0000012006212,"teacher_disagreement_score":0.01488467,"about_ca_system_score_codex":0.000019811898,"about_ca_system_score_gemma":0.000036595415,"threshold_uncertainty_score":0.22514768},"labels":[],"label_agreement":null},{"id":"W1975796875","doi":"10.1007/s11746-010-1717-4","title":"Ozonolysis of Canola Oil: A Study of Product Yields and Ozonolysis Kinetics in Different Solvent Systems","year":2010,"lang":"en","type":"article","venue":"Journal of the American Oil Chemists Society","topic":"Carbon dioxide utilization in catalysis","field":"Chemical Engineering","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":"Alberta Ministry of Agriculture and Forestry; University of Alberta","funders":"Alberta Innovates; Natural Sciences and Engineering Research Council of Canada; Alberta Crop Industry Development Fund; Agilent Technologies","keywords":"Ozonolysis; Chemistry; Organic chemistry; Ethyl acetate; Canola; Solvent","score_opus":0.007789218153958034,"score_gpt":0.23246611738636355,"score_spread":0.22467689923240552,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1975796875","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":[0.9992202,0.00029046318,0.000038261718,0.00015923829,0.00014420769,0.000043512904,0.000007755715,0.000009168931,0.00008719093],"genre_scores_gemma":[0.99925244,0.00019525134,0.00020122669,0.000013241842,0.0001333331,0.000008909709,8.8748135e-7,0.000027151038,0.00016758296],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99796176,0.00004195106,0.0009976298,0.00021383795,0.00058722,0.00019757535],"domain_scores_gemma":[0.99731886,0.00017912828,0.0015198422,0.0005908358,0.00029552856,0.000095804],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00035284672,0.00021232205,0.00086641504,0.00007619092,0.000023034354,0.000017460216,0.00048012994,0.00006952416,0.000008800715],"category_scores_gemma":[0.0004023996,0.00015135764,0.00044577068,0.0007366604,0.00023925582,0.000045984176,0.00018962694,0.00057834154,7.236275e-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":[0.000031137864,0.00059531134,0.026032567,0.0002778761,0.0005120975,0.0000013164633,0.0029545217,0.0032910781,0.96448463,0.000002671029,0.00008384004,0.001732955],"study_design_scores_gemma":[0.0018812579,0.00020442305,0.021138875,0.0003384187,0.0010676217,0.00006580373,0.011559182,0.011019875,0.95214003,0.000006492797,0.00015588164,0.00042215388],"about_ca_topic_score_codex":0.00050622586,"about_ca_topic_score_gemma":0.0000617974,"teacher_disagreement_score":0.012344613,"about_ca_system_score_codex":0.00015327112,"about_ca_system_score_gemma":0.000051130974,"threshold_uncertainty_score":0.61721855},"labels":[],"label_agreement":null},{"id":"W1976317416","doi":"10.1007/s11746-013-2252-x","title":"γ‐Oryzanols of North American Wild Rice (<i>Zizania palustris</i>)","year":2013,"lang":"en","type":"article","venue":"Journal of the American Oil Chemists Society","topic":"Edible Oils Quality and Analysis","field":"Chemistry","cited_by":39,"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 Lethbridge","funders":"Agriculture Funding Consortium","keywords":"Brown rice; Oryza sativa; Ferulic acid; Bran; Oryza; Composition (language); Food science; Chemistry; Rice bran oil; Botany; Biology; Japonica; White rice; Biochemistry; Ecology; Raw material","score_opus":0.008589119059528838,"score_gpt":0.23458512117197766,"score_spread":0.22599600211244883,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1976317416","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":[0.9958196,0.00023761392,0.000027229531,0.00128355,0.00004874295,0.000016350488,0.000025077601,0.000022244041,0.0025195742],"genre_scores_gemma":[0.99238336,0.0023614618,0.0016857443,0.0011707809,0.0005133547,0.0000051256534,0.0000038126593,0.000037760317,0.0018385978],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99741244,0.00007356372,0.0009618902,0.0002518491,0.00088336633,0.00041690434],"domain_scores_gemma":[0.9945522,0.0003227775,0.003659581,0.0006737221,0.00054819236,0.00024354162],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00037598182,0.0002932809,0.0009019361,0.00002896355,0.00015022971,0.000051847735,0.0011713284,0.000058597216,0.00025221417],"category_scores_gemma":[0.00029873408,0.00020829364,0.0013721255,0.0012068569,0.0012251713,0.00016426845,0.00018324902,0.0008381309,0.000012870664],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00007878619,0.0006379293,0.18667181,0.0012887778,0.0020552063,0.000007430578,0.0023088162,0.0002167046,0.7101872,0.000004677905,0.051945888,0.044596747],"study_design_scores_gemma":[0.002596608,0.00026530185,0.068202704,0.00095251354,0.0018105708,0.00022801747,0.021230308,0.0006919962,0.8895936,0.00017506233,0.012587325,0.0016659822],"about_ca_topic_score_codex":0.0009864528,"about_ca_topic_score_gemma":0.000023217002,"teacher_disagreement_score":0.17940639,"about_ca_system_score_codex":0.00016374445,"about_ca_system_score_gemma":0.00020667633,"threshold_uncertainty_score":0.8493968},"labels":[],"label_agreement":null},{"id":"W1976543968","doi":"10.1007/s11746-006-1208-9","title":"Comparison of the frying stability of regular and high‐oleic acid sunflower oils","year":2006,"lang":"en","type":"article","venue":"Journal of the American Oil Chemists Society","topic":"Edible Oils Quality and Analysis","field":"Chemistry","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 Lethbridge; University of Manitoba","funders":"","keywords":"Sunflower oil; Sunflower; Oleic acid; Composition (language); Chemistry; Food science; Degradation (telecommunications); Horticulture; Biochemistry; Biology","score_opus":0.014455457003565661,"score_gpt":0.2741269989726636,"score_spread":0.259671541969098,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1976543968","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":[0.9974651,0.0010164228,0.00002756493,0.0006997191,0.000049108465,0.000009505687,0.000019434718,0.000005940915,0.00070723204],"genre_scores_gemma":[0.99829566,0.00024316492,0.0009408422,0.00008256223,0.000182671,7.4567794e-7,0.0000012865801,0.000013561444,0.00023950543],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99804425,0.00008247421,0.0008636422,0.0001654447,0.0006441547,0.00020002387],"domain_scores_gemma":[0.9964951,0.00019633066,0.0024064323,0.00055581285,0.00028369218,0.00006258184],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00070590735,0.00016781712,0.0007110435,0.0000106992575,0.00013397745,0.000019240186,0.00059098523,0.000084409316,0.00007054434],"category_scores_gemma":[0.00019883076,0.00010293533,0.00086622,0.00037804572,0.0011082725,0.00006843778,0.00016435345,0.0005065684,1.3286402e-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":[0.00003255626,0.00020506952,0.07836556,0.0006983041,0.00020670917,3.4104696e-7,0.0009772169,0.000060709255,0.9174284,0.00001066692,0.0010032556,0.0010112618],"study_design_scores_gemma":[0.00036249773,0.000014753411,0.0036522413,0.00025639456,0.00024675595,0.000008552343,0.0036730263,0.00011742194,0.9911521,0.00018997028,0.00021309567,0.000113166],"about_ca_topic_score_codex":0.00037545085,"about_ca_topic_score_gemma":0.000014663708,"teacher_disagreement_score":0.07471331,"about_ca_system_score_codex":0.000113640584,"about_ca_system_score_gemma":0.00009951697,"threshold_uncertainty_score":0.4197581},"labels":[],"label_agreement":null},{"id":"W1976820328","doi":"10.1007/s11746-003-0838-2","title":"Phase behavior of a binary lipid shortening system: From molecules to rheology","year":2003,"lang":"en","type":"article","venue":"Journal of the American Oil Chemists Society","topic":"Food Chemistry and Fat Analysis","field":"Agricultural and Biological Sciences","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":"Alberta Ministry of Agriculture and Forestry; University of Alberta","funders":"","keywords":"Microstructure; Materials science; Diffractometer; Polymorphism (computer science); Rheology; Optical microscope; Phase diagram; Phase (matter); Analytical Chemistry (journal); Crystallography; Composite material; Chromatography; Chemistry; Scanning electron microscope; Organic chemistry","score_opus":0.011261533890661028,"score_gpt":0.23872959743525762,"score_spread":0.2274680635445966,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1976820328","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":[0.999056,0.00016537578,0.000009787661,0.0003336309,0.000057724876,0.000018471379,0.000027086215,0.000008071188,0.00032388867],"genre_scores_gemma":[0.9981184,0.000046066456,0.0012788004,0.00019422358,0.00018224806,0.000003300594,0.0000037948857,0.0000014138425,0.0001717418],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99894357,0.00006715329,0.0003933262,0.00015320323,0.00026150633,0.0001812481],"domain_scores_gemma":[0.9988167,0.00011023804,0.0006999922,0.00009931239,0.00014750905,0.00012621202],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00023202515,0.00012889724,0.0004027572,0.00000433393,0.000104490144,0.000014731857,0.00044147283,0.00005760766,0.000054397617],"category_scores_gemma":[0.00007096153,0.000048100945,0.00064184034,0.00045951808,0.00020414946,0.00003475975,0.000062770225,0.00019936514,0.000001066655],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000041710136,0.0002198653,0.0019881467,0.000010348748,0.00011547257,0.000005535021,0.00015411564,0.000012544761,0.9894961,0.0000034071873,0.0006175679,0.007335159],"study_design_scores_gemma":[0.0004353241,0.0005063908,0.0028703243,0.00010003642,0.00038467467,0.00009562598,0.0072574117,0.00008625769,0.9861655,0.000006357263,0.0018794669,0.00021258097],"about_ca_topic_score_codex":0.00010575931,"about_ca_topic_score_gemma":0.000004236152,"teacher_disagreement_score":0.007122578,"about_ca_system_score_codex":0.00006071168,"about_ca_system_score_gemma":0.00002370564,"threshold_uncertainty_score":0.19614996},"labels":[],"label_agreement":null},{"id":"W1977390994","doi":"10.1007/s11746-001-0321-0","title":"Purification and characterization of antioxidative peptides from protein hydrolysate of lecithin‐free egg yolk","year":2001,"lang":"en","type":"article","venue":"Journal of the American Oil Chemists Society","topic":"Protein Hydrolysis and Bioactive Peptides","field":"Biochemistry, Genetics and Molecular Biology","cited_by":338,"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":"Chromatography; Hydrolysate; Sephadex; Chemistry; Lecithin; Size-exclusion chromatography; Ultrafiltration (renal); Hydrolysis; Gel permeation chromatography; Membrane; Enzyme; Biochemistry; Organic chemistry","score_opus":0.006477561504459765,"score_gpt":0.22100379161473926,"score_spread":0.2145262301102795,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1977390994","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":[0.9987211,0.00025330047,0.00029585682,0.0005308918,0.000020290341,0.00006080462,0.000036114143,0.000002109847,0.00007953749],"genre_scores_gemma":[0.99649256,0.0013206674,0.001757121,0.000096199714,0.00012990448,0.0000042864,0.000016864687,0.000012188218,0.00017019943],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.999019,0.00007340591,0.00040240888,0.00016477368,0.00023138126,0.00010899502],"domain_scores_gemma":[0.99761033,0.000016339136,0.0017291801,0.00032817258,0.00027128865,0.00004470696],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000290095,0.00012692121,0.00029681457,0.000015674705,0.000050505434,0.000012263753,0.00033430205,0.00006680536,0.000003737825],"category_scores_gemma":[0.00013223567,0.000090096175,0.00026951023,0.00016990218,0.00044808502,0.000015824024,0.00011754919,0.00012941002,1.1308332e-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":[0.00015438424,0.00008111017,0.008294367,0.000022890426,0.00021030378,2.7828412e-7,0.00026259813,0.0000041834496,0.98649263,0.0000020877087,0.00004526964,0.0044298903],"study_design_scores_gemma":[0.00035473987,0.0001437883,0.040473163,0.00007569669,0.000051934257,0.00001069732,0.00021724215,0.00004453412,0.95792043,0.00008790645,0.0005278114,0.0000920638],"about_ca_topic_score_codex":0.00006775584,"about_ca_topic_score_gemma":0.0000022043419,"teacher_disagreement_score":0.032178797,"about_ca_system_score_codex":0.000021640131,"about_ca_system_score_gemma":0.000066019216,"threshold_uncertainty_score":0.36740154},"labels":[],"label_agreement":null},{"id":"W1977488794","doi":"10.1007/s11746-013-2322-0","title":"Purification of Free DHA by Selective Esterification of Fatty Acids from Tuna Oil Catalyzed by <i>Rhizopus oryzae</i> Lipase","year":2013,"lang":"en","type":"article","venue":"Journal of the American Oil Chemists Society","topic":"Enzyme Catalysis and Immobilization","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 Saskatchewan","funders":"","keywords":"Rhizopus oryzae; Tuna; Chemistry; Lipase; Docosahexaenoic acid; Fatty acid; Hydrolysis; Fish oil; Food science; Alcohol; Organic chemistry; Chromatography; Polyunsaturated fatty acid; Enzyme; Biology; Fishery; Fish <Actinopterygii>; Fermentation","score_opus":0.0043435236202582226,"score_gpt":0.2131357747830979,"score_spread":0.20879225116283967,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1977488794","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":[0.9975374,0.0011465637,0.00045245784,0.0004730071,0.00005112354,0.000041077372,0.00016881876,0.0000035751584,0.00012598374],"genre_scores_gemma":[0.9959674,0.0017095448,0.001135188,0.00017686703,0.00010212543,0.000013617666,0.0002946896,0.000023243427,0.0005773289],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.998665,0.00007862874,0.000586457,0.00022935243,0.00029379557,0.00014679164],"domain_scores_gemma":[0.99673504,0.000034436507,0.0019057941,0.00061339216,0.00063478306,0.00007655152],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00023123284,0.00016543917,0.00034794063,0.00001259111,0.000055879907,0.000018483268,0.00056533614,0.00011285665,0.000013369755],"category_scores_gemma":[0.00022579783,0.00012750184,0.0003825598,0.00027200268,0.0003374082,0.000023640581,0.0000869298,0.00016023232,8.9801927e-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":[0.00005525758,0.00016556442,0.001398322,0.000037466656,0.0001935581,2.9084735e-8,0.00025658007,0.000011046037,0.95546204,5.4064134e-7,0.03929106,0.0031285305],"study_design_scores_gemma":[0.0005393987,0.000087987166,0.0015057962,0.000028104912,0.00009310208,0.000004393726,0.0005272201,0.000041840936,0.9946342,0.000012026661,0.002398193,0.00012770858],"about_ca_topic_score_codex":0.00029167446,"about_ca_topic_score_gemma":0.0000028152467,"teacher_disagreement_score":0.039172184,"about_ca_system_score_codex":0.00006203111,"about_ca_system_score_gemma":0.0001246351,"threshold_uncertainty_score":0.5199374},"labels":[],"label_agreement":null},{"id":"W1977565707","doi":"10.1007/s11746-006-1251-6","title":"Standard biodiesel from soybean oil by a single chemical reaction","year":2006,"lang":"en","type":"article","venue":"Journal of the American Oil Chemists Society","topic":"Biodiesel Production and Applications","field":"Engineering","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 Toronto","funders":"","keywords":"Sodium methoxide; Sodium hydroxide; Biodiesel; Chemistry; Catalysis; Transesterification; Methanol; Distillation; Organic chemistry; Soybean oil; Biodiesel production; Sodium; Solvent","score_opus":0.005728894069844021,"score_gpt":0.19652527585070362,"score_spread":0.1907963817808596,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1977565707","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":[0.9923207,0.000617264,0.00021964805,0.0031165872,0.00019410816,0.000012041995,0.00007895613,0.000092346134,0.003348347],"genre_scores_gemma":[0.9945773,0.0004250641,0.0031071794,0.00023917964,0.0008060144,0.000004336514,0.000013877724,0.000028640237,0.000798437],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99911076,0.00001178501,0.00031155866,0.00012243718,0.00027306104,0.00017038581],"domain_scores_gemma":[0.99925154,0.000035686076,0.0003041622,0.0002353557,0.00010953051,0.00006370962],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00011931635,0.00013574281,0.00022706928,0.00000938224,0.00009071987,0.00003775673,0.00023714348,0.000055712062,0.000013822455],"category_scores_gemma":[0.00002464367,0.00010515332,0.00028791375,0.0002448675,0.0002647041,0.00007504217,0.000027837703,0.00037779563,0.0000049229225],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000009915436,0.00004258375,0.0000601005,0.0000121433395,0.000054205,1.4830589e-7,0.00011439473,0.00002603119,0.79089874,0.0000013715766,0.20140822,0.007372171],"study_design_scores_gemma":[0.00031034407,0.000013298821,0.00014631875,0.000025425536,0.000049851362,0.000024234003,0.00049391296,0.000139157,0.80653137,0.00011230621,0.19198823,0.00016557262],"about_ca_topic_score_codex":0.000092296796,"about_ca_topic_score_gemma":0.0000016848413,"teacher_disagreement_score":0.01563263,"about_ca_system_score_codex":0.00033187546,"about_ca_system_score_gemma":0.000027251253,"threshold_uncertainty_score":0.4288028},"labels":[],"label_agreement":null},{"id":"W1978484012","doi":"10.1007/s11746-014-2521-3","title":"Evaluation of the Performance of a Portable Mid‐Infrared Analyzer for the Rapid Determination of Total <i>Trans</i> Fat in Fast Food","year":2014,"lang":"en","type":"article","venue":"Journal of the American Oil Chemists Society","topic":"Meat and Animal Product Quality","field":"Agricultural and Biological Sciences","cited_by":24,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Agriculture and Agri-Food Canada","funders":"Oak Ridge Institute for Science and Education","keywords":"Fourier transform infrared spectroscopy; Chemistry; Attenuated total reflection; Extraction (chemistry); Derivatization; Chromatography; Spectrum analyzer; Trans fat; Infrared spectroscopy; Analytical Chemistry (journal); Mass spectrometry; Organic chemistry; Saturated fat; Biochemistry","score_opus":0.02682016796020319,"score_gpt":0.2535092611628406,"score_spread":0.22668909320263742,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1978484012","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":[0.99868685,0.0001372959,0.00000821926,0.0008812578,0.000046497345,0.000077418066,0.000011574664,0.0000010697341,0.00014981627],"genre_scores_gemma":[0.99957395,0.0000758458,0.00010435995,0.000070130794,0.00011142584,0.000003289564,9.088346e-7,8.391459e-7,0.00005925821],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.998732,0.0001375118,0.0004084067,0.00008229664,0.00053766905,0.00010213796],"domain_scores_gemma":[0.9980997,0.00020629275,0.0011274331,0.00008992836,0.00045879371,0.00001787443],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0025338458,0.00007211835,0.00022959351,0.0000031489305,0.00007641332,0.0000062755526,0.0003259603,0.000028852452,0.000018257679],"category_scores_gemma":[0.00024675872,0.000020836178,0.0003751238,0.00031086995,0.00024054496,0.00006415909,0.000031106018,0.00011333142,2.3280482e-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":[0.00004913655,0.00006427684,0.004741224,0.000046640784,0.00002965088,3.756301e-9,0.0005880973,0.000096479285,0.90542924,0.0000011158584,0.000118605145,0.08883554],"study_design_scores_gemma":[0.00040168222,0.00041795327,0.17233825,0.00008621111,0.0001524116,0.00000383319,0.0014702792,0.0041387277,0.82059646,0.00009947255,0.00022211034,0.000072613344],"about_ca_topic_score_codex":0.000037197373,"about_ca_topic_score_gemma":0.000015516538,"teacher_disagreement_score":0.16759701,"about_ca_system_score_codex":0.000032373937,"about_ca_system_score_gemma":0.00003240029,"threshold_uncertainty_score":0.0886298},"labels":[],"label_agreement":null},{"id":"W1978647725","doi":"10.1007/s11746-005-5169-1","title":"Composition of phenolic acids in sea buckthorn (<i>Hippophae rhamnoides</i> L.) berries","year":2005,"lang":"en","type":"article","venue":"Journal of the American Oil Chemists Society","topic":"Phytochemical and Pharmacological Studies","field":"Medicine","cited_by":81,"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. Francis Xavier University","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Chemistry; Hippophae rhamnoides; Berry; Composition (language); Food science; Phenolic acid; Phenols; Botany; Antioxidant; Organic chemistry; Biology","score_opus":0.013718053551091703,"score_gpt":0.29117488021933396,"score_spread":0.2774568266682423,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1978647725","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":[0.9901046,0.00086373126,0.0000064196934,0.0076384204,0.000041850213,0.000036562753,0.0000070414544,0.000008251922,0.0012931187],"genre_scores_gemma":[0.99366415,0.00090424885,0.001460972,0.0034067193,0.00040607963,0.000003429455,0.0000010750903,0.0000088980505,0.00014441792],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9988434,0.00003678282,0.0004685331,0.0001065866,0.00034335846,0.00020137231],"domain_scores_gemma":[0.99889326,0.000119086035,0.0005945563,0.00012235214,0.00016316414,0.000107569176],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00025125852,0.00013381972,0.00053999736,0.00001321263,0.00004968839,0.000005097669,0.00019880367,0.0000642565,0.000028455135],"category_scores_gemma":[0.00007508362,0.00008091165,0.00047675645,0.0003490239,0.0005886881,0.000053501095,0.00009196234,0.00065879023,0.0000013311852],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00035347143,0.00040809932,0.027003791,0.000102944585,0.00018654834,0.0000040041946,0.0009663006,0.000029385612,0.9533289,0.0000019459544,0.0056754616,0.01193912],"study_design_scores_gemma":[0.0018042859,0.00020488571,0.04625207,0.00021192814,0.0001893504,0.00013550314,0.0006893631,0.00007125947,0.9449298,0.00014441123,0.005224711,0.00014246542],"about_ca_topic_score_codex":0.000022345284,"about_ca_topic_score_gemma":0.0000012213344,"teacher_disagreement_score":0.01924828,"about_ca_system_score_codex":0.0002117766,"about_ca_system_score_gemma":0.00006741121,"threshold_uncertainty_score":0.32994813},"labels":[],"label_agreement":null},{"id":"W1978734663","doi":"10.1007/s11746-006-1177-z","title":"Production of mustard protein isolates from oriental mustard seed (<i>Brassica juncea</i> L.)","year":2006,"lang":"en","type":"article","venue":"Journal of the American Oil Chemists Society","topic":"Phytase and its Applications","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":"University of Toronto","funders":"","keywords":"Brassica; Rapeseed; Mustard seed; Soy protein; Ultrafiltration (renal); Chemistry; Diafiltration; Food science; Meal; Protein purification; Residue (chemistry); Chromatography; Biology; Botany; Biochemistry; Membrane; Microfiltration","score_opus":0.005055305106724816,"score_gpt":0.1875483096784909,"score_spread":0.1824930045717661,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1978734663","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":[0.9953306,0.00011640284,0.0000025706822,0.0040722997,0.000076298034,0.000060114176,0.00004465959,0.000012306171,0.00028479073],"genre_scores_gemma":[0.9979174,0.000041638334,0.00054510986,0.00016599742,0.0007912436,0.0000055138453,0.000012554138,0.0000016287328,0.00051892747],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9990227,0.000035250498,0.00034680992,0.00016092446,0.00027247582,0.000161823],"domain_scores_gemma":[0.99868727,0.000053135394,0.0009254041,0.000100325815,0.00018152554,0.000052322095],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00016464418,0.000116998126,0.00024103493,0.0000032509515,0.00015283602,0.000021999147,0.00035006236,0.000039974326,0.00002317825],"category_scores_gemma":[0.00003726503,0.000042313695,0.0003696065,0.00043497316,0.00029393221,0.00010376894,0.000062065315,0.00021096495,0.0000016964225],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000029719371,0.00015569343,0.0020149418,0.0000059454046,0.000034215154,2.1489282e-7,0.00012350357,0.000009021334,0.9851573,0.000005576496,0.008175996,0.0042878557],"study_design_scores_gemma":[0.00015738477,0.00010881786,0.045517143,0.000055555207,0.000054477092,0.000010863882,0.0014675497,0.00002180378,0.93198293,0.00045301055,0.020022675,0.00014777854],"about_ca_topic_score_codex":0.0005647139,"about_ca_topic_score_gemma":0.00004052611,"teacher_disagreement_score":0.053174376,"about_ca_system_score_codex":0.0000712386,"about_ca_system_score_gemma":0.000031731422,"threshold_uncertainty_score":0.17255023},"labels":[],"label_agreement":null},{"id":"W1978993300","doi":"10.1007/s11746-008-1277-z","title":"Epoxidation of Canola Oil with Hydrogen Peroxide Catalyzed by Acidic Ion Exchange Resin","year":2008,"lang":"en","type":"article","venue":"Journal of the American Oil Chemists Society","topic":"Chemical Synthesis and Reactions","field":"Chemistry","cited_by":202,"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; Saskatchewan Canola Development Commission","keywords":"Chemistry; Hydrogen peroxide; Formic acid; Degree of unsaturation; Acetic acid; Catalysis; Iodine value; Ion-exchange resin; Oleic acid; Amberlite; Iodine; Organic chemistry; Nuclear chemistry; Inorganic chemistry","score_opus":0.008762883295576054,"score_gpt":0.21201444287311486,"score_spread":0.2032515595775388,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1978993300","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":[0.995985,0.00063798804,0.0000052595515,0.0009988535,0.000023242024,0.000008506763,0.00002685848,0.000014848883,0.0022994694],"genre_scores_gemma":[0.9938281,0.0023200416,0.00035167843,0.000088306435,0.00022614979,0.0000042584547,0.000009864088,0.000030591153,0.0031409895],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99855876,0.00002281277,0.00045171357,0.000177805,0.0005597578,0.00022913821],"domain_scores_gemma":[0.9977276,0.00011941052,0.0014637283,0.00036516695,0.00018757569,0.00013652371],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00017172412,0.00018903804,0.00042923732,0.000012740212,0.00016928304,0.000010435505,0.0004061995,0.00009360198,0.000098007025],"category_scores_gemma":[0.00010633152,0.00012055559,0.00049195107,0.00028430077,0.0007642125,0.000091627546,0.000063908774,0.0004122366,0.0000012403065],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00007819018,0.00015160692,0.0006866802,0.00011138297,0.00017565602,0.0000033527074,0.00065040693,0.0000054626594,0.9877904,2.0238035e-7,0.006518069,0.0038286047],"study_design_scores_gemma":[0.00048544686,0.000015670304,0.00017263238,0.00014787864,0.000110295274,0.00031441217,0.0008463654,0.000008777704,0.99054205,0.0000027058252,0.007202185,0.00015158883],"about_ca_topic_score_codex":0.0005123963,"about_ca_topic_score_gemma":0.000009074373,"teacher_disagreement_score":0.003677016,"about_ca_system_score_codex":0.00033281394,"about_ca_system_score_gemma":0.0001882703,"threshold_uncertainty_score":0.49161142},"labels":[],"label_agreement":null},{"id":"W1980056023","doi":"10.1007/s11746-003-0662-8","title":"How green is green? Long‐term relationships between green seeds and chlorophyll in canola grading","year":2003,"lang":"en","type":"article","venue":"Journal of the American Oil Chemists Society","topic":"Identification and Quantification in Food","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":true,"ca_institutions":"","funders":"","keywords":"Canola; Chlorophyll; Chlorophyll a; Mathematics; Agronomy; Chlorophyll b; Environmental science; Horticulture; Botany; Biology","score_opus":0.027178903175487823,"score_gpt":0.2632156322448005,"score_spread":0.23603672906931267,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1980056023","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":[0.9950494,0.00042732345,0.00017820978,0.003988923,0.000071960356,0.000042559263,0.000013040973,0.000004208994,0.00022435248],"genre_scores_gemma":[0.9936441,0.00035725918,0.0003467451,0.0003532068,0.00020533109,0.0000035781325,0.000013306761,0.00002160541,0.0050548213],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.99881494,0.00013474157,0.00037054534,0.000232385,0.00025005208,0.0001973248],"domain_scores_gemma":[0.9985214,0.000037366433,0.0007652185,0.00037300756,0.00018810909,0.00011492994],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00057344313,0.00015742543,0.00023993062,0.00003557995,0.00018240054,0.0000640639,0.0003347521,0.00011024834,0.0000040114996],"category_scores_gemma":[0.00013837886,0.00012953897,0.00025108556,0.00033001628,0.00032750514,0.000017202708,0.00006226876,0.00038865194,0.0000010480065],"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":[0.000022757036,0.00005891957,0.46171272,0.000080275706,0.00021115835,0.0000014713197,0.0014325973,0.0000024590531,0.53082234,0.000038284295,0.0012235403,0.0043935054],"study_design_scores_gemma":[0.0011306828,0.0001125216,0.6019887,0.00008193319,0.00014690921,0.00016331724,0.0018659197,0.000020402846,0.37930757,0.00015086183,0.014586405,0.0004447843],"about_ca_topic_score_codex":0.00009621187,"about_ca_topic_score_gemma":0.000025505375,"teacher_disagreement_score":0.15151475,"about_ca_system_score_codex":0.00006857539,"about_ca_system_score_gemma":0.000113250055,"threshold_uncertainty_score":0.52824455},"labels":[],"label_agreement":null},{"id":"W1980820943","doi":"10.1007/s11746-007-1135-4","title":"Aroma Release from Solid Droplet Emulsions: Effect of Lipid Type","year":2007,"lang":"en","type":"article","venue":"Journal of the American Oil Chemists Society","topic":"Food Chemistry and Fat Analysis","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":"Toronto Metropolitan University","funders":"","keywords":"Aroma; Chemistry; Emulsion; Chromatography; Crystallization; Partition coefficient; Chemical engineering; Organic chemistry; Food science","score_opus":0.0055871277951865025,"score_gpt":0.23278881304678467,"score_spread":0.22720168525159817,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1980820943","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":[0.9986092,0.00022626793,8.822183e-7,0.0006404459,0.00007764946,0.000013123611,0.000014047303,0.000007908932,0.00041046445],"genre_scores_gemma":[0.99840385,0.00026991894,0.00014287533,0.00024082285,0.0006678535,3.372271e-7,0.0000062052573,0.000001425062,0.0002666979],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9988612,0.00005033187,0.00039778565,0.00013443218,0.0003563763,0.00019989026],"domain_scores_gemma":[0.9981728,0.0005014721,0.0009397018,0.000110357265,0.0001482625,0.00012738424],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0004936798,0.00013796298,0.0004105817,0.0000033676856,0.0001143454,0.000015610884,0.00050119613,0.00006869493,0.00010493555],"category_scores_gemma":[0.00026747506,0.00004510785,0.00077555585,0.0005555092,0.00026988218,0.000044006712,0.0000836389,0.000298039,0.0000025176778],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00017568319,0.00005950766,0.005993279,0.0000110910905,0.000147456,0.0000030907631,0.000102186365,0.00000496396,0.9721256,1.4226002e-7,0.002694149,0.01868287],"study_design_scores_gemma":[0.00021454255,0.00036435862,0.017098136,0.000067431654,0.00015459234,0.000020029429,0.00076581916,0.000026294912,0.9781997,0.000021747232,0.0029354808,0.00013184318],"about_ca_topic_score_codex":0.00013366064,"about_ca_topic_score_gemma":0.000009032665,"teacher_disagreement_score":0.018551026,"about_ca_system_score_codex":0.00005308666,"about_ca_system_score_gemma":0.000015252987,"threshold_uncertainty_score":0.18394446},"labels":[],"label_agreement":null},{"id":"W1980854656","doi":"10.1007/s11746-005-1118-x","title":"Kinetic modeling of the glycerolysis reaction for soybean oils in supercritical carbon dioxide media","year":2005,"lang":"en","type":"article","venue":"Journal of the American Oil Chemists Society","topic":"Biodiesel Production and Applications","field":"Engineering","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 Alberta","funders":"","keywords":"Chemistry; Glycerol; Supercritical fluid; Supercritical carbon dioxide; Soybean oil; Reaction rate constant; Carbon dioxide; Catalysis; Hydrolysis; Kinetics; Organic chemistry; Food science","score_opus":0.011899901600177265,"score_gpt":0.23004254539562144,"score_spread":0.21814264379544418,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1980854656","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":[0.9951099,0.00016123833,0.00021973236,0.0040551513,0.00009190515,0.000031114283,0.0000040882364,0.000012837616,0.00031399346],"genre_scores_gemma":[0.99782014,0.0002456478,0.0014473433,0.00010875763,0.0003350341,0.000007451284,4.043301e-7,0.000014258049,0.000020974132],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9992495,0.000014917174,0.0003357997,0.00007862369,0.00018599033,0.00013514617],"domain_scores_gemma":[0.999508,0.00006283563,0.000078371944,0.00021190563,0.00009813478,0.000040699935],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00022173104,0.00008539454,0.00019556459,0.000014209423,0.00004054809,0.0000064369074,0.00022910739,0.000038585342,0.0000016519286],"category_scores_gemma":[0.00011032717,0.000056887173,0.0003022531,0.00025775924,0.00014390773,0.0000422585,0.000022395634,0.00026486602,1.4566969e-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":[0.000014565339,0.000047595313,0.00015060019,0.00005498925,0.00005537507,4.4021522e-8,0.0011551458,0.028452635,0.96556735,0.0000130282715,0.0005414763,0.003947216],"study_design_scores_gemma":[0.00066009234,0.0000169964,0.0009464306,0.00009810412,0.000152155,0.000041740288,0.0023238824,0.25020155,0.7431877,0.00017044427,0.0020071014,0.0001937899],"about_ca_topic_score_codex":0.000039804123,"about_ca_topic_score_gemma":0.000014923471,"teacher_disagreement_score":0.22237962,"about_ca_system_score_codex":0.00017825377,"about_ca_system_score_gemma":0.000028539134,"threshold_uncertainty_score":0.23197916},"labels":[],"label_agreement":null},{"id":"W1981374766","doi":"10.1007/s11746-010-1560-7","title":"Entrapment of Flaxseed Oil Within Gelatin‐Gum Arabic Capsules","year":2010,"lang":"en","type":"article","venue":"Journal of the American Oil Chemists Society","topic":"Microencapsulation and Drying Processes","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 Saskatchewan","funders":"Ministry of Agriculture - Saskatchewan; Advanced Foods and Materials Network","keywords":"Biopolymer; Gum arabic; Gelatin; Coacervate; Homogenization (climate); Emulsion; Capsule; Chemistry; Chemical engineering; Materials science; Chromatography; Food science; Polymer; Organic chemistry; Botany","score_opus":0.006924066994349441,"score_gpt":0.2083996984839822,"score_spread":0.20147563148963277,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1981374766","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":[0.9969489,0.000105932755,9.200357e-7,0.0020649128,0.00016865577,0.000010641347,0.000007253909,0.000009903555,0.00068290957],"genre_scores_gemma":[0.99729794,0.00017671107,0.0008753515,0.0004754206,0.00024248617,9.1643676e-7,0.0000015958032,0.000001316367,0.000928259],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9989432,0.000029931378,0.000409372,0.00011584195,0.00034047637,0.00016113961],"domain_scores_gemma":[0.99829245,0.00010251618,0.0012115038,0.00007670056,0.00022523511,0.00009158687],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0003738277,0.00011682904,0.00025307873,0.0000039425454,0.00013300218,0.00002922528,0.00044075388,0.00005085354,0.00010186741],"category_scores_gemma":[0.00014898194,0.000039122286,0.00036042478,0.00029209364,0.00033069926,0.000068806214,0.000058392263,0.00035826335,0.000001692423],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000015822057,0.00006654704,0.0044205436,0.000021395523,0.00003316319,3.488414e-7,0.00061950623,0.00001239185,0.9788254,0.000010981437,0.00094799255,0.015025911],"study_design_scores_gemma":[0.00036588366,0.00012263992,0.06214823,0.000098122764,0.000060152728,0.000088511326,0.0034864726,0.000083103136,0.92155665,0.0001742105,0.011574036,0.00024196543],"about_ca_topic_score_codex":0.00008805086,"about_ca_topic_score_gemma":0.000029455265,"teacher_disagreement_score":0.057727683,"about_ca_system_score_codex":0.000026881822,"about_ca_system_score_gemma":0.00004865676,"threshold_uncertainty_score":0.15953605},"labels":[],"label_agreement":null},{"id":"W1982329773","doi":"10.1007/s11746-000-0064-y","title":"Simultaneous determination of lodine value and <i>trans</i> content of fats and oils by single‐bounce horizontal attenuated total reflectance fourier transform infrared spectroscopy","year":2000,"lang":"en","type":"article","venue":"Journal of the American Oil Chemists Society","topic":"Analytical Chemistry and Chromatography","field":"Chemistry","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":"McGill University","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Attenuated total reflection; Partial least squares regression; Fourier transform infrared spectroscopy; Analytical Chemistry (journal); Chemistry; Calibration; Fourier transform; Infrared; Content (measure theory); Iodine value; Gas chromatography; Fourier transform spectroscopy; Infrared spectroscopy; Spectroscopy; Chromatography; Mathematics; Optics; Organic chemistry; Statistics; Physics","score_opus":0.006697286654687061,"score_gpt":0.22240011546138952,"score_spread":0.21570282880670247,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1982329773","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":[0.99577093,0.0006529151,0.0002725441,0.00026369124,0.0000117173695,0.000023249811,0.00007752902,0.00001006494,0.0029173582],"genre_scores_gemma":[0.995943,0.0010423363,0.0023242289,0.0000849212,0.000061104976,0.0000012975812,0.0000047455565,0.000019449059,0.00051893096],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9984618,0.000017218792,0.0006244287,0.00020479987,0.00045248028,0.00023929664],"domain_scores_gemma":[0.9985539,0.00017892582,0.0007342097,0.00020309928,0.00018541193,0.00014449382],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00013681884,0.00023122944,0.0005641241,0.000009573677,0.000080455626,0.000021223956,0.00023316497,0.000106949825,0.000053126296],"category_scores_gemma":[0.000067099754,0.00018030722,0.00039982417,0.00023118171,0.0010450786,0.000101324105,0.000019460726,0.0003561654,6.347596e-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":[0.00035022537,0.00018071772,0.00027067855,0.00037813003,0.00015309134,0.0000060978637,0.0005892754,0.000006511856,0.99122477,7.8001176e-7,0.00016789342,0.0066718496],"study_design_scores_gemma":[0.001074424,0.00018899907,0.000040941664,0.00024465157,0.00019090665,0.00023245165,0.00049914164,0.00080493983,0.99627376,0.00006723384,0.00019799978,0.00018454014],"about_ca_topic_score_codex":0.000018551627,"about_ca_topic_score_gemma":7.476616e-7,"teacher_disagreement_score":0.0064873095,"about_ca_system_score_codex":0.00009686634,"about_ca_system_score_gemma":0.000055486198,"threshold_uncertainty_score":0.7352715},"labels":[],"label_agreement":null},{"id":"W1982347060","doi":"10.1007/s11746-006-1197-8","title":"Antioxidant activity of almonds and their by‐products in food model systems","year":2006,"lang":"en","type":"article","venue":"Journal of the American Oil Chemists Society","topic":"Nuts composition and effects","field":"Nursing","cited_by":85,"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; Almond Board of California","keywords":"Chemistry; Food science; TBARS; Hexanal; Antioxidant; Quercetin; Model system; Organic chemistry; Lipid peroxidation","score_opus":0.007247686946031375,"score_gpt":0.21901159047677354,"score_spread":0.21176390353074218,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1982347060","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":[0.9972303,0.00067519443,0.000073226794,0.0016041814,0.00012904141,0.000034211225,0.000010765759,0.0000074259383,0.00023566934],"genre_scores_gemma":[0.99932516,0.000060674553,0.00029255386,0.0001136324,0.00010835263,0.000001101376,3.5321568e-7,0.000014421453,0.00008372765],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9991423,0.00007953147,0.00027802496,0.00012299644,0.00021172466,0.00016541037],"domain_scores_gemma":[0.9988393,0.00007802222,0.00075676857,0.00018310829,0.00010094984,0.000041805393],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00034419104,0.00012743412,0.00037123566,0.000019482606,0.00005696278,0.00002282021,0.00017640046,0.000038114027,3.1529416e-7],"category_scores_gemma":[0.000026784943,0.00008419679,0.00018733491,0.00025703368,0.00023023332,0.00009226936,0.00004013916,0.0002760643,8.233831e-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":[0.00010693279,0.00017400067,0.0006719847,0.00013905615,0.000032486256,4.1338626e-7,0.00048386728,0.0010933643,0.98978657,0.0000029121852,0.0060454654,0.0014629286],"study_design_scores_gemma":[0.00078709883,0.00018415178,0.005391531,0.00022241221,0.000026827134,0.00009886391,0.0004299305,0.012623854,0.97976965,0.00008080916,0.00023850474,0.00014636424],"about_ca_topic_score_codex":0.00013633483,"about_ca_topic_score_gemma":0.0000014289077,"teacher_disagreement_score":0.01153049,"about_ca_system_score_codex":0.00013241582,"about_ca_system_score_gemma":0.00003400818,"threshold_uncertainty_score":0.34334457},"labels":[],"label_agreement":null},{"id":"W1982703347","doi":"10.1007/s11746-013-2366-1","title":"Recovery of Sinapic Acid from the Waste Effluent of Mustard Protein Isolation by Ion Exchange Chromatography","year":2013,"lang":"en","type":"article","venue":"Journal of the American Oil Chemists Society","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":true,"ca_institutions":"University of Toronto","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Chemistry; Chromatography; Adsorption; Acetic acid; Effluent; Ion exchange; Elution; Ion-exchange resin; Ion chromatography; Methanol; Extraction (chemistry); Wastewater; Waste management; Organic chemistry; Ion","score_opus":0.005727608958533219,"score_gpt":0.2122915580795016,"score_spread":0.20656394912096837,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1982703347","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":[0.9964101,0.0012683305,0.000037939866,0.0019456322,0.00004377558,0.000107810505,0.00002282729,0.00000476649,0.00015882454],"genre_scores_gemma":[0.99802285,0.0006130619,0.0006757257,0.00031180453,0.00022217861,0.0000076186657,0.0000035341566,0.0000140391785,0.00012916216],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9989048,0.000046479312,0.00041144088,0.00009999201,0.0003957352,0.00014154018],"domain_scores_gemma":[0.997982,0.00009614249,0.0013997545,0.00025442903,0.00021078465,0.000056858793],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00019505498,0.00012806746,0.00043493073,0.000013611133,0.000045782956,0.000011231258,0.00021034,0.000049582795,0.000033218876],"category_scores_gemma":[0.00007721272,0.00007051857,0.0006424057,0.00023750974,0.00040074537,0.00010997545,0.000055972625,0.00027587265,4.7019344e-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":[0.000089888556,0.00013334265,0.0014556354,0.00015621446,0.00022777656,2.3393736e-7,0.00071356574,0.0000015125898,0.9809726,1.8116084e-7,0.013488931,0.0027601114],"study_design_scores_gemma":[0.0005550622,0.0001627867,0.004706826,0.0005911374,0.00010958144,0.000011989305,0.0018928165,0.000052209423,0.9914743,0.00007755836,0.00029246625,0.000073286465],"about_ca_topic_score_codex":0.00017244373,"about_ca_topic_score_gemma":3.4316827e-7,"teacher_disagreement_score":0.013196465,"about_ca_system_score_codex":0.00006248182,"about_ca_system_score_gemma":0.00007634446,"threshold_uncertainty_score":0.28756636},"labels":[],"label_agreement":null},{"id":"W1983007196","doi":"10.1007/s11746-009-1412-5","title":"Determining Ethyl Esters in Fish Oil with Solid Phase Microextraction and GC–MS","year":2009,"lang":"en","type":"article","venue":"Journal of the American Oil Chemists Society","topic":"Mass Spectrometry Techniques and Applications","field":"Chemistry","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":"Dalhousie University","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Fish oil; Solid-phase microextraction; Stearic acid; Polyunsaturated fatty acid; Palmitic acid; Chemistry; Ethyl ester; Fish <Actinopterygii>; Food science; Raw material; Long chain; Gas chromatography–mass spectrometry; Chromatography; Fatty acid; Biology; Organic chemistry; Fishery","score_opus":0.008190825084798596,"score_gpt":0.2982839844128188,"score_spread":0.2900931593280202,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1983007196","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":[0.99303776,0.00004065429,0.00006146891,0.0027276895,0.000008309416,0.000008909825,0.000004830885,0.000021209367,0.004089194],"genre_scores_gemma":[0.993415,0.0005930769,0.00461607,0.00076213985,0.00012105887,0.0000038443272,0.0000013111453,0.000013915986,0.00047356187],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9991251,0.000009944883,0.00030775278,0.00015487455,0.00020458052,0.0001977095],"domain_scores_gemma":[0.9987996,0.000055670524,0.00077259506,0.00022831041,0.000059703954,0.00008407935],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00016611897,0.00014263958,0.00026716499,0.000019377312,0.000089601745,0.000046677873,0.00024980333,0.00005537348,0.00003790526],"category_scores_gemma":[0.000026118629,0.00010291179,0.00016509305,0.00025708025,0.00017426095,0.00009187482,0.000028261866,0.000540514,1.3850085e-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":[0.00005047793,0.00018056302,0.0014743529,0.000039200302,0.00003323715,0.0000061558253,0.00042597172,0.000008575601,0.9233234,0.0000025123634,0.00101384,0.07344172],"study_design_scores_gemma":[0.0018203198,0.00020970953,0.0029528174,0.00032495425,0.00009482839,0.00081126974,0.0016691692,0.00037236133,0.9843039,0.00012130069,0.006986424,0.00033295024],"about_ca_topic_score_codex":0.000021173923,"about_ca_topic_score_gemma":0.000004913022,"teacher_disagreement_score":0.07310877,"about_ca_system_score_codex":0.00018006362,"about_ca_system_score_gemma":0.00005971953,"threshold_uncertainty_score":0.4196621},"labels":[],"label_agreement":null},{"id":"W1983683959","doi":"10.1007/s11746-002-0501-y","title":"Comparison of ultrasonic and pulsed NMR techniques for determination of solid fat content","year":2002,"lang":"en","type":"article","venue":"Journal of the American Oil Chemists Society","topic":"Food Chemistry and Fat Analysis","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":"University of Guelph","funders":"","keywords":"Butterfat; Ultrasonic sensor; Analytical Chemistry (journal); Materials science; Anhydrous; Crystallite; Attenuation; Ultrasound; Chemistry; Chromatography; Absorption (acoustics); Crystallography; Milk fat; Composite material; Organic chemistry","score_opus":0.03985473026218889,"score_gpt":0.28163382562563893,"score_spread":0.24177909536345005,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1983683959","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":[0.99887085,0.00026571902,0.000021535085,0.00068682194,0.00000880932,0.00002378463,0.000019159814,0.000003902769,0.00009941021],"genre_scores_gemma":[0.9985458,0.00034095242,0.00081842474,0.000059067224,0.00007964359,0.0000018816091,0.0000015491943,7.4343626e-7,0.000151925],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99928415,0.000016886448,0.00035139956,0.00007851942,0.00017219255,0.00009683907],"domain_scores_gemma":[0.99848944,0.00016390282,0.0010591896,0.00004557079,0.00020326521,0.000038635553],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00015904686,0.00007780113,0.00034100702,0.0000029000096,0.00006176737,0.000007511721,0.00021588131,0.00004186357,0.000015095696],"category_scores_gemma":[0.00008743032,0.000028922,0.00040722176,0.00016302807,0.00026560004,0.000039349405,0.000025183333,0.00010011551,3.590423e-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":[0.000018751332,0.000089834,0.0030534633,0.000033047683,0.00004232933,5.254892e-8,0.00021788171,9.862879e-7,0.9297732,4.4584272e-7,0.0004463046,0.06632368],"study_design_scores_gemma":[0.00010980353,0.0002307571,0.0021365138,0.000047727066,0.000080321784,0.000007311568,0.0016556503,0.0006274432,0.99459505,0.000020891026,0.00042550574,0.00006302679],"about_ca_topic_score_codex":0.000016672291,"about_ca_topic_score_gemma":0.000003342511,"teacher_disagreement_score":0.06626065,"about_ca_system_score_codex":0.000026082185,"about_ca_system_score_gemma":0.000003350734,"threshold_uncertainty_score":0.11794049},"labels":[],"label_agreement":null},{"id":"W1983870376","doi":"10.1007/s11746-004-0999-z","title":"Kernel fatty acid and triacylglycerol composition for three almond cultivars during maturation","year":2004,"lang":"en","type":"article","venue":"Journal of the American Oil Chemists Society","topic":"Nuts composition and effects","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":"Université Laval","funders":"United States Agency for International Development","keywords":"Cultivar; Palmitic acid; Linoleic acid; Stearic acid; Oleic acid; Composition (language); Chemistry; Food science; Linolenic acid; Fatty acid; Botany; Horticulture; Biology; Biochemistry; Organic chemistry","score_opus":0.00838691611781355,"score_gpt":0.25624555538616517,"score_spread":0.2478586392683516,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1983870376","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":[0.99245846,0.00016643303,0.0014529371,0.0054602968,0.00028721138,0.00009871191,0.0000063518937,0.000021526039,0.000048056245],"genre_scores_gemma":[0.99283046,0.00004112661,0.0060776584,0.0006435421,0.0003627868,0.0000057556304,0.0000031570617,0.000020793494,0.000014709605],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.999109,0.00003489743,0.0002913635,0.00013526971,0.0002457438,0.00018370089],"domain_scores_gemma":[0.9988694,0.000071522176,0.0006984109,0.00014256011,0.00013111749,0.00008694358],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00020420128,0.00014265161,0.00027321096,0.00001722279,0.00029528793,0.00006968171,0.00016187434,0.000049651244,0.0000016937163],"category_scores_gemma":[0.000033398956,0.00010411859,0.0003765174,0.00014383193,0.00018295355,0.00017284375,0.000034212702,0.00026687552,7.4864306e-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":[0.0012841157,0.000078023695,0.00031435184,0.000103152306,0.00007455156,0.0000012458344,0.0010341519,0.00025184086,0.99135363,0.0000042749475,0.00048801384,0.0050126472],"study_design_scores_gemma":[0.0044056927,0.00021922404,0.027764924,0.00024439674,0.00013360461,0.00034654455,0.00042551494,0.0004637169,0.9652404,0.00044502536,0.00012827392,0.00018267329],"about_ca_topic_score_codex":0.000014584576,"about_ca_topic_score_gemma":0.0000012997846,"teacher_disagreement_score":0.027450573,"about_ca_system_score_codex":0.0003218111,"about_ca_system_score_gemma":0.000024712173,"threshold_uncertainty_score":0.4245833},"labels":[],"label_agreement":null},{"id":"W1983996633","doi":"10.1007/s11746-014-2561-8","title":"Impact of Canolol‐Enriched Extract from Heat‐Treated Canola Meal to Enhance Oil Quality Parameters in Deep‐Frying: a Comparison with Rosemary Extract and TBHQ‐Fortified Oil Systems","year":2014,"lang":"en","type":"article","venue":"Journal of the American Oil Chemists Society","topic":"Edible Oils Quality and Analysis","field":"Chemistry","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":"Cargill (Canada); University of Manitoba","funders":"University of Manitoba","keywords":"Canola; Food science; Chemistry; Meal","score_opus":0.02079151227635245,"score_gpt":0.32248847405591835,"score_spread":0.3016969617795659,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1983996633","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":[0.9978819,0.0010591439,0.00011006402,0.00024220602,0.0000466416,0.000016993652,0.000054180855,0.000024508334,0.0005643616],"genre_scores_gemma":[0.99724287,0.00081903004,0.0012254367,0.00013155153,0.00015151642,0.000010160247,0.000013982428,0.00004379786,0.00036164478],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9962218,0.00030580274,0.0015518543,0.00048615705,0.0008877081,0.00054671307],"domain_scores_gemma":[0.9951423,0.00091642764,0.0025049692,0.00073227164,0.00031377084,0.00039025463],"candidate_categories":["metaepi_narrow"],"consensus_categories":[],"category_scores_codex":[0.0013127583,0.0004652908,0.0017285799,0.00006199981,0.0001338887,0.000102794955,0.0006829286,0.00019012913,0.000019505176],"category_scores_gemma":[0.00046997893,0.00031904437,0.0008204672,0.0007766269,0.0004852305,0.00017480162,0.00010136199,0.0009560943,6.8251694e-7],"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":[0.0008358696,0.0004910143,0.14429538,0.0008753716,0.0013846646,0.000009004224,0.0047720675,0.0048433132,0.8265378,7.615545e-7,0.00022690892,0.015727853],"study_design_scores_gemma":[0.006244869,0.00087022776,0.077757135,0.0055315704,0.00209861,0.00021700871,0.03210495,0.0226715,0.8493963,0.00004516207,0.00033805083,0.0027246007],"about_ca_topic_score_codex":0.03569689,"about_ca_topic_score_gemma":0.00091147254,"teacher_disagreement_score":0.06653824,"about_ca_system_score_codex":0.0007078922,"about_ca_system_score_gemma":0.0003187099,"threshold_uncertainty_score":0.99992615},"labels":[],"label_agreement":null},{"id":"W1984553855","doi":"10.1007/s11746-001-0317-9","title":"Application of standard addition to eliminate conjugated linoleic acid and other interferences in the determination of total <i>Trans</i> fatty acids in selected food products by infrared spectroscopy","year":2001,"lang":"en","type":"article","venue":"Journal of the American Oil Chemists Society","topic":"Fatty Acid Research and Health","field":"Nursing","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":"Conjugated linoleic acid; Attenuated total reflection; Chemistry; Fourier transform infrared spectroscopy; Food science; Linoleic acid; Food products; Fatty acid; Infrared spectroscopy; Chromatography; Organic chemistry","score_opus":0.010017809567940694,"score_gpt":0.2816023536368786,"score_spread":0.2715845440689379,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1984553855","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":[0.9954958,0.00015158033,0.0007913463,0.0032465837,0.000025098132,0.0001706814,0.00005427495,0.0000045587985,0.000060070113],"genre_scores_gemma":[0.99726295,0.00017066082,0.0022140695,0.00027794612,0.000042158856,0.00001119608,0.0000055947576,0.00001017485,0.0000052313385],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9986074,0.00016734445,0.00046404256,0.00014133498,0.00040389816,0.00021597954],"domain_scores_gemma":[0.9987779,0.000095241005,0.0006115002,0.0001603426,0.00030382213,0.000051169576],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0006594932,0.000109935274,0.00029944748,0.000052423424,0.000049697825,0.000019160623,0.00024576872,0.000048628295,0.0000036457006],"category_scores_gemma":[0.00020131473,0.00007359956,0.000070355265,0.00095092703,0.00027752618,0.00009811792,0.000021884607,0.0003902437,9.9790746e-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":[0.0010812611,0.00013333245,0.009946923,0.00013075712,0.000015025916,3.846148e-7,0.005642875,0.000005744169,0.9721921,6.589187e-7,0.00058639096,0.010264567],"study_design_scores_gemma":[0.00080506713,0.0011469395,0.025897121,0.00019334927,0.000015310125,0.000029660632,0.0019263312,0.00020409231,0.96947867,0.000059955837,0.00016907809,0.000074425836],"about_ca_topic_score_codex":0.00008444594,"about_ca_topic_score_gemma":0.00005796778,"teacher_disagreement_score":0.015950197,"about_ca_system_score_codex":0.00019104083,"about_ca_system_score_gemma":0.00010694475,"threshold_uncertainty_score":0.3001303},"labels":[],"label_agreement":null},{"id":"W1984580221","doi":"10.1007/s11746-012-2157-0","title":"Polyol‐Derived Alkoxide/Hydroxide Base Catalysts I. Production","year":2012,"lang":"en","type":"article","venue":"Journal of the American Oil Chemists Society","topic":"Biodiesel Production and Applications","field":"Engineering","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 Saskatchewan","funders":"","keywords":"Polyol; Sodium methoxide; Chemistry; Sodium hydroxide; Alkoxide; Catalysis; Metal hydroxide; Xylitol; Glycerol; Hydroxide; Sorbitol; Transesterification; Methanol; Methoxide; Inorganic chemistry; Organic chemistry; Nuclear chemistry; Fermentation; Polyurethane","score_opus":0.009338842507636537,"score_gpt":0.21624429515011023,"score_spread":0.2069054526424737,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1984580221","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":[0.9936361,0.0006443724,0.00010476376,0.004316935,0.0005670338,0.000033245644,0.0000058687297,0.0000748013,0.00061690225],"genre_scores_gemma":[0.9955753,0.00048449164,0.0019068329,0.00026195552,0.0011829984,0.0000063697103,0.0000015432262,0.000025202515,0.00055529363],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9991133,0.000020763133,0.00029139637,0.00009785705,0.00023445173,0.0002421958],"domain_scores_gemma":[0.99907714,0.000019304853,0.00032037857,0.00034419794,0.00010571467,0.00013324911],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00033592974,0.0001354819,0.00020126782,0.00001667176,0.00012028259,0.000017399843,0.00025211554,0.000036965757,0.000011954157],"category_scores_gemma":[0.00005474642,0.000099700024,0.00030400552,0.0003765333,0.00022222477,0.00018919904,0.00003688755,0.0003672653,0.000012052152],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000006045819,0.000065364744,0.0010074946,0.000047905884,0.00013432023,1.5109578e-7,0.0010848122,0.00035738677,0.93397313,0.00000412355,0.057110254,0.006208987],"study_design_scores_gemma":[0.00018374437,0.0000073240967,0.005804443,0.0000315012,0.000089247296,0.00044182193,0.001597116,0.00013653301,0.9616659,0.000016778222,0.029808257,0.00021727612],"about_ca_topic_score_codex":0.000013721543,"about_ca_topic_score_gemma":5.749261e-7,"teacher_disagreement_score":0.027692804,"about_ca_system_score_codex":0.00019813245,"about_ca_system_score_gemma":0.000031816657,"threshold_uncertainty_score":0.4065649},"labels":[],"label_agreement":null},{"id":"W1984879060","doi":"10.1007/s11746-007-1038-4","title":"Interference of Saturated Fats in the Determination of Low Levels of <i>trans</i> Fats (below 0.5%) by Infrared Spectroscopy","year":2007,"lang":"en","type":"article","venue":"Journal of the American Oil Chemists Society","topic":"Food Chemistry and Fat Analysis","field":"Agricultural and Biological Sciences","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":"Oakville-Trafalgar Memorial Hospital; Agriculture and Agri-Food Canada","funders":"","keywords":"Trans fat; Infrared spectroscopy; Chemistry; Interference (communication); Infrared; Analytical Chemistry (journal); Derivative (finance); Spectroscopy; Animal fat; Total fat; Coconut oil; Food science; Saturated fat; Organic chemistry; Optics; Biochemistry; Cholesterol; Telecommunications; Physics","score_opus":0.010319392488381714,"score_gpt":0.23763591580707313,"score_spread":0.22731652331869143,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1984879060","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":[0.99891627,0.00011837357,0.00006352554,0.00043443046,0.000018995388,0.000022196327,0.000035425015,0.000002142408,0.00038863675],"genre_scores_gemma":[0.9991451,0.00015043675,0.0004638043,0.00013463091,0.000045421835,4.6386552e-7,0.0000035894657,9.693811e-7,0.000055583252],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99871695,0.000054730037,0.00059004757,0.000105195264,0.0003702788,0.0001628159],"domain_scores_gemma":[0.9980601,0.00026557583,0.001322981,0.0000935152,0.00021986921,0.000037970618],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0006308847,0.00011778349,0.0003633221,0.0000067472683,0.00004107917,0.000009773505,0.00066643895,0.00006421626,0.000022264709],"category_scores_gemma":[0.00009087773,0.000041519997,0.000414191,0.00078542135,0.000407908,0.000066396184,0.000034583758,0.0002690634,5.8782796e-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":[0.00007623036,0.00012448321,0.0023495113,0.000041070994,0.000036213478,6.4166113e-7,0.0008927557,0.0000024932767,0.9853642,3.9970132e-7,0.00026312104,0.010848882],"study_design_scores_gemma":[0.00015565135,0.00014925339,0.022866331,0.000107166714,0.00003678014,0.00000861563,0.0023877579,0.000026624306,0.97408044,0.00005775592,0.00005146614,0.00007212571],"about_ca_topic_score_codex":0.00006631067,"about_ca_topic_score_gemma":0.000022568443,"teacher_disagreement_score":0.02051682,"about_ca_system_score_codex":0.000043694934,"about_ca_system_score_gemma":0.000022256141,"threshold_uncertainty_score":0.16931362},"labels":[],"label_agreement":null},{"id":"W1985774050","doi":"10.1007/s11746-001-0276-1","title":"Multivariate model for the prediction of soluble condensed tannins in crude extracts of polyphenols from canola and rapeseed hulls","year":2001,"lang":"en","type":"article","venue":"Journal of the American Oil Chemists Society","topic":"Spectroscopy and Chemometric Analyses","field":"Chemistry","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":"Memorial University of Newfoundland; St. Francis Xavier University","funders":"","keywords":"Canola; Polyphenol; Rapeseed; Partial least squares regression; Proanthocyanidin; Chemistry; Vanillin; Multivariate statistics; Chromatography; Tannin; Mathematics; Food science; Statistics; Organic chemistry","score_opus":0.026036614253249858,"score_gpt":0.2839173620071357,"score_spread":0.2578807477538858,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1985774050","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":[0.99694157,0.0009762478,0.0011535096,0.00046385187,0.000031397085,0.000033903718,0.00008079303,0.000005943071,0.00031278515],"genre_scores_gemma":[0.9958082,0.0008891431,0.0020730032,0.000121063655,0.00010252913,0.0000048913266,0.0000029332277,0.00001783472,0.0009804463],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9987181,0.000015644891,0.0005788325,0.00015095952,0.0003235588,0.00021292918],"domain_scores_gemma":[0.9974513,0.00052756333,0.0014802278,0.00027520058,0.00020094661,0.00006474377],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00025480738,0.00015397975,0.00050366856,0.000028135588,0.00007987248,0.000015810916,0.00039619074,0.000089375964,0.000037856476],"category_scores_gemma":[0.00026064148,0.00009993115,0.00039422605,0.0003959193,0.00038609156,0.00007976229,0.000060997234,0.00034095885,5.4803124e-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":[0.00023314066,0.00014578617,0.008388866,0.000051607694,0.00044602368,6.6233974e-7,0.0018313254,0.0009723923,0.98681545,0.0000018774717,0.000696885,0.00041595407],"study_design_scores_gemma":[0.0019175134,0.000039938128,0.0052145417,0.00009829829,0.00047305712,0.000018321745,0.004666158,0.034026295,0.9531659,0.00015777162,0.00010538568,0.00011683266],"about_ca_topic_score_codex":0.0006332335,"about_ca_topic_score_gemma":0.000015707374,"teacher_disagreement_score":0.03364959,"about_ca_system_score_codex":0.00014152932,"about_ca_system_score_gemma":0.00017533089,"threshold_uncertainty_score":0.40750742},"labels":[],"label_agreement":null},{"id":"W1986384945","doi":"10.1007/s11746-006-1232-9","title":"Formation, structure, and rheological properties of ricinelaidic acid‐vegetable oil organogels","year":2006,"lang":"en","type":"article","venue":"Journal of the American Oil Chemists Society","topic":"Food Chemistry and Fat Analysis","field":"Agricultural and Biological Sciences","cited_by":146,"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":"Viscoelasticity; Rheology; Materials science; Birefringence; Kinetics; Dynamic mechanical analysis; Chemical engineering; Canola; Phase (matter); Polymer chemistry; Chemistry; Organic chemistry; Polymer; Composite material; Optics; Food science","score_opus":0.007271573626790952,"score_gpt":0.1729121184056729,"score_spread":0.16564054477888193,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1986384945","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":[0.99718106,0.0012711403,0.0000011736055,0.0011705143,0.000017608909,0.0000072643506,0.00000877385,0.000006835262,0.00033562473],"genre_scores_gemma":[0.9985499,0.00035030837,0.00017056645,0.00017065635,0.00019869239,5.6634894e-7,0.0000027893377,9.2114595e-7,0.0005556379],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9990761,0.000030862295,0.0003675517,0.00010374654,0.00026529707,0.00015641807],"domain_scores_gemma":[0.9988996,0.000040153882,0.0007620855,0.00006111867,0.00018701029,0.000050033246],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000158003,0.000119829536,0.00031863578,0.0000033149418,0.00014667181,0.000025859028,0.0003000444,0.000056975816,0.000034317276],"category_scores_gemma":[0.00005545695,0.00003681992,0.00028317972,0.00037329484,0.0004341441,0.000108072,0.00007591109,0.00018974324,2.587264e-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":[0.000022224936,0.00003754974,0.0029250716,0.000038401504,0.000042667703,4.4931863e-7,0.00008793984,0.000010802153,0.9924381,0.0000039247225,0.0006301594,0.003762724],"study_design_scores_gemma":[0.00012984205,0.000060225364,0.0058166943,0.000040285177,0.00006900152,0.000079460304,0.00060470874,0.000038079794,0.99230635,0.00012717451,0.0006340654,0.0000941337],"about_ca_topic_score_codex":0.00007529627,"about_ca_topic_score_gemma":0.000008072084,"teacher_disagreement_score":0.0036685904,"about_ca_system_score_codex":0.000032275817,"about_ca_system_score_gemma":0.000014350813,"threshold_uncertainty_score":0.1599622},"labels":[],"label_agreement":null},{"id":"W1986600091","doi":"10.1007/s11746-006-5160-5","title":"Phase behavior of the base‐catalyzed transesterification of soybean oil","year":2006,"lang":"en","type":"article","venue":"Journal of the American Oil Chemists Society","topic":"Biodiesel Production and Applications","field":"Engineering","cited_by":105,"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":"Transesterification; Glycerol; Phase (matter); Soybean oil; Biodiesel; Chemistry; Biodiesel production; Emulsion; Organic chemistry; Catalysis; Alkyl; Polar; Mixing (physics); Alcohol; Chemical engineering","score_opus":0.010655073514838211,"score_gpt":0.23895001759242257,"score_spread":0.22829494407758436,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1986600091","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":[0.9979826,0.00015448108,0.00016721315,0.0010770195,0.000088710076,0.000023576935,0.000039057548,0.000014905714,0.0004524239],"genre_scores_gemma":[0.99851376,0.00012777917,0.00089174,0.000037608756,0.00012151356,0.0000063795296,0.00000289402,0.000013665246,0.00028463488],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99920046,0.000018071076,0.0004035484,0.000070784714,0.00021298832,0.00009414898],"domain_scores_gemma":[0.9989536,0.000021744669,0.00053183746,0.00033482458,0.00012913025,0.000028876244],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0001692195,0.00009127637,0.00019694345,0.000010495311,0.00005931201,0.0000073784463,0.00033432076,0.000030791423,0.000010960495],"category_scores_gemma":[0.000013015454,0.000059041533,0.00038129147,0.0003214307,0.0003507165,0.00004639847,0.000014251519,0.000195218,4.4779583e-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":[0.000008337353,0.00022085744,0.0001772241,0.000066038505,0.000035557336,5.100267e-8,0.0003126497,0.00016397228,0.98786557,0.00000707337,0.0028478585,0.008294784],"study_design_scores_gemma":[0.0005437308,0.000013822767,0.0026948426,0.000031411175,0.00011640188,0.000022890656,0.00045335354,0.00019799912,0.9932671,0.000012737561,0.0025689115,0.00007680638],"about_ca_topic_score_codex":0.000031824216,"about_ca_topic_score_gemma":0.000001480502,"teacher_disagreement_score":0.008217978,"about_ca_system_score_codex":0.000058684716,"about_ca_system_score_gemma":0.000040143936,"threshold_uncertainty_score":0.24076438},"labels":[],"label_agreement":null},{"id":"W1986708917","doi":"10.1007/s11746-006-0948-x","title":"A comparison of attenuated total reflectance‐FTIR spectroscopy and GPC for monitoring biodiesel production","year":2004,"lang":"en","type":"article","venue":"Journal of the American Oil Chemists Society","topic":"Biodiesel Production and Applications","field":"Engineering","cited_by":115,"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 Ottawa","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Transesterification; Attenuated total reflection; Biodiesel; Fourier transform infrared spectroscopy; Reproducibility; Biodiesel production; Gel permeation chromatography; Chemistry; Chromatography; Glycerol; Methanol; Permeation; Infrared spectroscopy; Organic chemistry; Membrane; Chemical engineering; Catalysis; Biochemistry","score_opus":0.021645162169855677,"score_gpt":0.31253702111218395,"score_spread":0.2908918589423283,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1986708917","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":[0.99665254,0.0005433449,0.0003356646,0.0020569526,0.00025487228,0.000051272462,0.0000071858904,0.000029467172,0.00006868063],"genre_scores_gemma":[0.984527,0.0004950594,0.014478491,0.000013037722,0.0004106669,0.000007964922,6.911535e-7,0.000013372678,0.000053718035],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9993537,0.000005663394,0.00027932462,0.00009971883,0.00013571867,0.00012589536],"domain_scores_gemma":[0.99931896,0.000016753047,0.00032854528,0.0001491644,0.00014595251,0.000040619678],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00013332292,0.000096067044,0.00023767151,0.000013791888,0.00009814999,0.000013090792,0.0001105669,0.00002884447,7.342966e-7],"category_scores_gemma":[0.000046061272,0.000074821,0.00015047067,0.00025941254,0.00021574866,0.00005810165,0.000016804017,0.00021455529,2.395256e-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":[0.000019754867,0.000043227967,0.00076561887,0.00009515682,0.0000864508,2.9795489e-8,0.0010553997,0.0017083393,0.99235266,0.0000039020492,0.0024525982,0.001416838],"study_design_scores_gemma":[0.00028211396,0.00005024882,0.0016468011,0.000059832124,0.000041773343,0.000028300808,0.0014362612,0.00019705601,0.99520344,0.00008177568,0.0008858569,0.00008651808],"about_ca_topic_score_codex":0.000005288351,"about_ca_topic_score_gemma":4.5226136e-7,"teacher_disagreement_score":0.014142826,"about_ca_system_score_codex":0.00015673625,"about_ca_system_score_gemma":0.000029670633,"threshold_uncertainty_score":0.3051112},"labels":[],"label_agreement":null},{"id":"W1987087725","doi":"10.1007/s11746-001-0270-7","title":"Effect of tocopherols on the frying stability of regular and modified canola oils","year":2001,"lang":"en","type":"article","venue":"Journal of the American Oil Chemists Society","topic":"Edible Oils Quality and Analysis","field":"Chemistry","cited_by":98,"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":"Canola; Chemistry; Tocopherol; Food science; Deep frying; Degradation (telecommunications); Animal science; Antioxidant; Vitamin E; Organic chemistry; Biology","score_opus":0.015630536437454396,"score_gpt":0.2682270935586839,"score_spread":0.2525965571212295,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1987087725","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":[0.9965823,0.0003180647,0.000010680923,0.00062426296,0.000021573429,0.000021197791,0.000009232812,0.00000556354,0.002407104],"genre_scores_gemma":[0.998411,0.00093295367,0.00012201954,0.00015673091,0.00012311457,0.0000033445358,5.1603195e-7,0.00001334213,0.00023698548],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9983243,0.00018277999,0.00058060104,0.00015875626,0.0005603387,0.00019325408],"domain_scores_gemma":[0.9965783,0.0010462063,0.0015844372,0.00053473323,0.00017396845,0.00008235253],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0017271476,0.00017567088,0.0006306278,0.000010433152,0.000113707436,0.000017811399,0.00049999845,0.00007310372,0.00007377521],"category_scores_gemma":[0.0006096518,0.00009621,0.0007667737,0.0003284588,0.00073757773,0.00004947931,0.00008944324,0.0004785753,1.7034999e-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":[0.00028086,0.000098251585,0.0076245912,0.0009547915,0.0004244545,0.0000017382768,0.0011996235,0.00007898194,0.98250437,0.000009154519,0.00028621563,0.0065369937],"study_design_scores_gemma":[0.0005305006,0.00010408485,0.000191193,0.000376046,0.0002169235,0.000018649507,0.0015919603,0.00019233098,0.9965225,0.00006592365,0.00009028484,0.000099617515],"about_ca_topic_score_codex":0.00018728948,"about_ca_topic_score_gemma":0.000003102971,"teacher_disagreement_score":0.014018142,"about_ca_system_score_codex":0.00010845654,"about_ca_system_score_gemma":0.000073366115,"threshold_uncertainty_score":0.392333},"labels":[],"label_agreement":null},{"id":"W1989008763","doi":"10.1007/s11746-015-2604-9","title":"Quantitative Analysis of TAG in Oils Using Lithium Cationization and Direct‐Infusion ESI Tandem Mass Spectrometry","year":2015,"lang":"en","type":"article","venue":"Journal of the American Oil Chemists Society","topic":"Mass Spectrometry Techniques and Applications","field":"Chemistry","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":"Canadian Food Inspection Agency; National Research Council Canada; Dalhousie University","funders":"","keywords":"Chemistry; Adduct; Fragmentation (computing); Mass spectrometry; Chromatography; Tandem mass spectrometry; Lithium (medication); Side chain; Double bond; Electrospray ionization; Analyte; Electrospray; Organic chemistry","score_opus":0.022001935684848838,"score_gpt":0.30148886664869307,"score_spread":0.27948693096384425,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1989008763","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":[0.99279875,0.00026690584,0.0020783255,0.00032240985,0.00001261958,0.000018900973,0.000012594003,0.000012418297,0.004477072],"genre_scores_gemma":[0.95623595,0.00044277954,0.04304515,0.00004633999,0.00004860885,0.000002321569,0.000003999153,0.000012956784,0.0001619138],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9987882,0.000032882683,0.00049192185,0.00016045445,0.0003790589,0.00014747478],"domain_scores_gemma":[0.9977894,0.00012425962,0.0014049441,0.00026515475,0.00032642658,0.00008982307],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00048809816,0.0001270024,0.00046665157,0.00010984665,0.00006197028,0.000026833337,0.00025709232,0.000064810396,0.00004724808],"category_scores_gemma":[0.00023639739,0.00010005813,0.00028311936,0.0023185438,0.00022361941,0.000086205124,0.00006633773,0.000273563,9.295909e-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":[0.000023182954,0.00009311161,0.0602263,0.000041754294,0.00031636038,7.1378844e-7,0.00092885026,0.0003763166,0.9373199,0.000112864196,0.00016026667,0.00040042095],"study_design_scores_gemma":[0.00073004974,0.000097645345,0.015610448,0.0001666296,0.0011583593,0.000024998055,0.0065815914,0.024680696,0.9492156,0.0010688133,0.00031865595,0.00034653567],"about_ca_topic_score_codex":0.00024820678,"about_ca_topic_score_gemma":0.000009057221,"teacher_disagreement_score":0.044615854,"about_ca_system_score_codex":0.00043373226,"about_ca_system_score_gemma":0.00013531395,"threshold_uncertainty_score":0.40802523},"labels":[],"label_agreement":null},{"id":"W1989441881","doi":"10.1007/s11746-000-0084-7","title":"Synergistic effects of rosemary, sage, and citric acid on fatty acid retention of palm olein during deep‐fat frying","year":2000,"lang":"en","type":"article","venue":"Journal of the American Oil Chemists Society","topic":"Edible Oils Quality and Analysis","field":"Chemistry","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":"University of British Columbia","funders":"Division of Chemistry; Universiti Putra Malaysia","keywords":"Citric acid; Chemistry; Oleoresin; Food science; SAGE; Linoleic acid; Palmitic acid; Palm oil; Fatty acid; Antioxidant; Palm; Biochemistry","score_opus":0.0059015952493404146,"score_gpt":0.2252621735353025,"score_spread":0.2193605782859621,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1989441881","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":[0.9973036,0.0016545226,0.000057859015,0.00010235505,0.00003655084,0.000014284294,0.000008075724,0.000011040504,0.0008117244],"genre_scores_gemma":[0.99305946,0.005508922,0.0005640608,0.000073791285,0.00021467736,0.0000019819468,0.0000021918331,0.000022607843,0.00055231125],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9981754,0.00007823931,0.00068939006,0.00021479613,0.0005953838,0.00024678215],"domain_scores_gemma":[0.9976093,0.00024538278,0.001540621,0.00036813715,0.00011979713,0.000116721916],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0003581246,0.00021757693,0.0006707732,0.00003534506,0.00013873159,0.000022277267,0.00037493638,0.000101647376,0.00010033934],"category_scores_gemma":[0.00029644364,0.00016625917,0.0008315665,0.00049176277,0.0004108273,0.00008329702,0.000069585534,0.00049316895,6.986019e-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":[0.000113993694,0.00013708361,0.0030658264,0.0029093495,0.000405451,0.000008236415,0.0006704107,0.00011956883,0.9775902,0.0000012245845,0.0000551847,0.014923476],"study_design_scores_gemma":[0.0007834877,0.000053363507,0.0028178347,0.0013977616,0.00037354144,0.00002044129,0.000700729,0.00018607921,0.9934357,0.00004749559,0.000016210699,0.00016734806],"about_ca_topic_score_codex":0.000051023726,"about_ca_topic_score_gemma":0.0000013359823,"teacher_disagreement_score":0.015845513,"about_ca_system_score_codex":0.0001321392,"about_ca_system_score_gemma":0.000038604023,"threshold_uncertainty_score":0.6779852},"labels":[],"label_agreement":null},{"id":"W1989528514","doi":"10.1007/s11746-000-0192-4","title":"Determination of iodine value with a fourier transform‐near infrared based global calibration using disposable vials: An international collaborative study","year":2000,"lang":"en","type":"article","venue":"Journal of the American Oil Chemists Society","topic":"Spectroscopy and Chemometric Analyses","field":"Chemistry","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":"McGill University; ABB (Canada)","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Reproducibility; Repeatability; Calibration; Spectrum analyzer; Certified reference materials; Iodine value; Analytical Chemistry (journal); Mathematics; Computer science; Statistics; Chemistry; Chromatography; Detection limit; Telecommunications","score_opus":0.01009113822222718,"score_gpt":0.2978619476316899,"score_spread":0.2877708094094627,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1989528514","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":[0.996932,0.00003278575,0.0011232651,0.00017147731,0.000021322527,0.000039574585,0.000060673,0.000010738683,0.0016081448],"genre_scores_gemma":[0.97949004,0.000033673146,0.019941209,0.00012260849,0.00012466614,0.0000034162529,0.00000784746,0.00001534386,0.00026120525],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99849284,0.000048387923,0.00046862022,0.00016997302,0.0006609909,0.00015918304],"domain_scores_gemma":[0.99831736,0.00006118864,0.0009299341,0.00023684678,0.0003709106,0.000083734776],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00024181118,0.00017503698,0.00039189603,0.000020694666,0.0001495285,0.00007241037,0.0004173728,0.0000545259,0.00031253468],"category_scores_gemma":[0.00006547428,0.00012223536,0.000234754,0.0009836686,0.00030666805,0.00037449654,0.000015749576,0.00020078247,1.6023024e-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":[0.0077911066,0.008466146,0.22153035,0.00046595326,0.0046016374,0.000048788315,0.019296478,0.030011041,0.65243345,0.000018528955,0.0006925667,0.05464394],"study_design_scores_gemma":[0.005303216,0.0007939737,0.003211661,0.0001686426,0.0014739925,0.00009431898,0.014241896,0.16889507,0.8046878,0.00011369142,0.0004979854,0.0005177411],"about_ca_topic_score_codex":0.000106432686,"about_ca_topic_score_gemma":0.000007554991,"teacher_disagreement_score":0.21831869,"about_ca_system_score_codex":0.00042839028,"about_ca_system_score_gemma":0.00042540874,"threshold_uncertainty_score":0.49846134},"labels":[],"label_agreement":null},{"id":"W1989765419","doi":"10.1007/s11746-009-1397-0","title":"Products Formed During Thermo‐oxidative Degradation of Phytosterols","year":2009,"lang":"en","type":"article","venue":"Journal of the American Oil Chemists Society","topic":"Cholesterol and Lipid Metabolism","field":"Medicine","cited_by":93,"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 Lethbridge","funders":"Agriculture Funding Consortium","keywords":"Chemistry; Phytosterol; Oxidative phosphorylation; Degradation (telecommunications); Food science; Flavor; Oxidative damage; Organic chemistry; Antioxidant; Biochemistry","score_opus":0.010776104553530412,"score_gpt":0.2577589336422218,"score_spread":0.24698282908869137,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1989765419","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":[0.99452907,0.00024902844,0.000009581411,0.0044854754,0.00009095869,0.00005447596,0.00000227492,0.000007720267,0.0005713913],"genre_scores_gemma":[0.99571085,0.00028951393,0.0011781115,0.0009433605,0.0005492997,9.904464e-7,0.0000010710758,0.000011171366,0.0013156077],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99889034,0.00003086759,0.0003964099,0.00011389057,0.00040405683,0.00016446435],"domain_scores_gemma":[0.998118,0.000028770597,0.0011798418,0.0002730064,0.0003222544,0.00007816023],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0002585185,0.00012607621,0.00044687407,0.000019528245,0.00005143866,0.000009120204,0.00018569852,0.000032560667,0.0000054657453],"category_scores_gemma":[0.00018381642,0.00007553979,0.00037938752,0.00032007092,0.00017857424,0.00011004769,0.000027889864,0.0003134287,5.416835e-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":[0.0002308183,0.00014679875,0.0013811773,0.00008787697,0.00011563376,0.000001257226,0.0016908717,0.000002728973,0.9690124,0.0000017101697,0.00065658253,0.026672186],"study_design_scores_gemma":[0.0013616558,0.00015225168,0.20852773,0.00020050876,0.00015236676,0.00017839753,0.00078703597,0.000006241991,0.7877826,0.000025099165,0.0007533069,0.00007277875],"about_ca_topic_score_codex":0.000004821179,"about_ca_topic_score_gemma":1.7800615e-7,"teacher_disagreement_score":0.20714654,"about_ca_system_score_codex":0.000094109135,"about_ca_system_score_gemma":0.00013041793,"threshold_uncertainty_score":0.30804232},"labels":[],"label_agreement":null},{"id":"W1989967905","doi":"10.1007/s11746-002-0507-5","title":"Enhanced biosurfactant production by <i>Corynebacterium alkanolyticum</i> ATCC 21511 using self‐cycling fermentation","year":2002,"lang":"en","type":"article","venue":"Journal of the American Oil Chemists Society","topic":"Microbial bioremediation and biosurfactants","field":"Environmental Science","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":"McGill University","funders":"","keywords":"Industrial fermentation; Hexadecane; Fermentation; Chemistry; Corynebacterium glutamicum; Food science; Microorganism; Phospholipid; Substrate (aquarium); Bacteria; Residue (chemistry); Biochemistry; Chromatography; Biology; Organic chemistry","score_opus":0.00874147844042103,"score_gpt":0.21352304738551656,"score_spread":0.20478156894509553,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1989967905","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":[0.9980759,0.00003941169,0.00003987175,0.0011277866,0.00033116637,0.000052185675,0.0000070522565,0.0000206127,0.00030602404],"genre_scores_gemma":[0.99509597,0.00061678444,0.002422725,0.00092856,0.00015779887,5.6613953e-7,0.0000014574324,0.000017069795,0.0007590574],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99851805,0.000060384064,0.00045338305,0.00022457242,0.00048247064,0.0002611569],"domain_scores_gemma":[0.99839216,0.000019539935,0.0012305334,0.00020605174,0.000045963792,0.00010577541],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00031785277,0.00017405444,0.0002344652,0.000008965223,0.00018656788,0.00004518705,0.00030946513,0.000054309756,0.0002931087],"category_scores_gemma":[0.00005818587,0.00012467659,0.0002683295,0.00040227547,0.00028773936,0.00025271572,0.00008975463,0.00025538998,0.000026983646],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000014189315,0.00012026248,0.0028086684,0.000010159708,0.000037354315,4.445356e-7,0.0011777658,0.00009058322,0.9842251,2.8833028e-8,0.009764927,0.0017505443],"study_design_scores_gemma":[0.00029995645,0.00004113599,0.0029293739,0.000030249119,0.000055452736,0.00004624652,0.0004464766,0.0004703224,0.9940989,0.0000019374775,0.0013969464,0.00018299292],"about_ca_topic_score_codex":0.00003754383,"about_ca_topic_score_gemma":0.000002054761,"teacher_disagreement_score":0.009873837,"about_ca_system_score_codex":0.0006570124,"about_ca_system_score_gemma":0.000018920045,"threshold_uncertainty_score":0.50841635},"labels":[],"label_agreement":null},{"id":"W1990027678","doi":"10.1007/s11746-003-0758-1","title":"The antioxidant effect of natural substances on lipids during irradiation of chicken legs","year":2003,"lang":"en","type":"article","venue":"Journal of the American Oil Chemists Society","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":"Canadian Imperial Bank of Commerce (Canada); Institut National de la Recherche Scientifique","funders":"International Atomic Energy Agency","keywords":"Food science; Irradiation; Chemistry; Linoleic acid; Lipid oxidation; Polyunsaturated fatty acid; Antioxidant; Flavor; Phospholipid; Fatty acid; Biochemistry","score_opus":0.007475937483987989,"score_gpt":0.22720148858727096,"score_spread":0.21972555110328298,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1990027678","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":[0.99805206,0.0006438347,5.195168e-8,0.00082386716,0.00013501321,0.000027311824,0.000003083994,0.0000034544325,0.00031130217],"genre_scores_gemma":[0.9990468,0.00048788716,0.000021846114,0.00005213895,0.0002212784,5.9220844e-7,2.9703205e-7,8.891771e-7,0.00016827458],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.998876,0.00019703951,0.00032958886,0.000098122706,0.00035585274,0.00014340408],"domain_scores_gemma":[0.99839234,0.0003782498,0.0010162446,0.00007429128,0.00010372561,0.000035125508],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0010616872,0.00009915672,0.00026893753,0.000002300664,0.00018718958,0.000015781396,0.00031916436,0.000025488393,0.000006618875],"category_scores_gemma":[0.00033071978,0.000026228809,0.00042539425,0.00028251554,0.00030871484,0.000051641407,0.000020702051,0.00023204988,2.866139e-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":[0.00012232277,0.000031144395,0.010917103,0.000032746422,0.00004255134,1.5422013e-7,0.00017336267,0.0000041822095,0.9814317,0.000023967066,0.00019198701,0.007028771],"study_design_scores_gemma":[0.00016302057,0.00026900432,0.27978387,0.000054462882,0.000020826972,0.000009280666,0.0005095683,0.0000042113456,0.7184351,0.00003808861,0.00064731314,0.00006523418],"about_ca_topic_score_codex":0.00002768908,"about_ca_topic_score_gemma":0.000005936403,"teacher_disagreement_score":0.26886678,"about_ca_system_score_codex":0.00003646441,"about_ca_system_score_gemma":0.0000140374195,"threshold_uncertainty_score":0.14397298},"labels":[],"label_agreement":null},{"id":"W1990331209","doi":"10.1007/s11746-002-0610-7","title":"Comparison of FA compositions of selected tissues of phocid seals of Eastern Canada using one‐way and multivariate techniques","year":2002,"lang":"en","type":"article","venue":"Journal of the American Oil Chemists Society","topic":"Fatty Acid Research and Health","field":"Nursing","cited_by":13,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":true,"ca_institutions":"Memorial University of Newfoundland","funders":"","keywords":"Phoca; Blubber; Harbor seal; Biology; Zoology; Linoleic acid; Seal (emblem); Composition (language); Arachidonic acid; Biochemistry; Fatty acid","score_opus":0.04488338652189274,"score_gpt":0.35214705734339924,"score_spread":0.3072636708215065,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1990331209","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":[0.9983674,0.0006615222,0.00007407053,0.0006458537,0.000028313998,0.0000590687,0.000052028372,0.000004389844,0.00010730744],"genre_scores_gemma":[0.9840961,0.000164955,0.015598226,0.0000729069,0.000038974784,5.0971e-7,0.0000010789604,0.000013260041,0.00001396876],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99827564,0.0001371771,0.0007217069,0.00009206083,0.0005608435,0.00021258258],"domain_scores_gemma":[0.9967874,0.00019241686,0.0020734682,0.0001801602,0.0006583745,0.0001081583],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0002870917,0.00011211998,0.0007201912,0.000033593376,0.00008754444,0.0000057444927,0.00025876344,0.000041651438,0.000012799312],"category_scores_gemma":[0.00011247223,0.00008880544,0.00016928783,0.0004011917,0.000592227,0.000053416654,0.00006159941,0.0003486401,2.7275375e-8],"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":[0.00012333623,0.00022729089,0.017311787,0.0005631377,0.0001553803,4.481277e-7,0.0028704645,0.000058270827,0.9749108,6.6471915e-7,0.0012065867,0.0025718084],"study_design_scores_gemma":[0.00040831455,0.00027934523,0.009489462,0.0006052623,0.00007545686,0.000017523858,0.001738313,0.0035137306,0.9837309,0.0000067035103,0.00006192683,0.000073056544],"about_ca_topic_score_codex":0.09833634,"about_ca_topic_score_gemma":0.0021275405,"teacher_disagreement_score":0.0962088,"about_ca_system_score_codex":0.0002748786,"about_ca_system_score_gemma":0.0002505634,"threshold_uncertainty_score":0.90766793},"labels":[],"label_agreement":null},{"id":"W1991259556","doi":"10.1007/s11746-013-2202-7","title":"Destabilization of Yellow Mustard Emulsion Using Organic Solvents","year":2013,"lang":"en","type":"article","venue":"Journal of the American Oil Chemists Society","topic":"Edible Oils Quality and Analysis","field":"Chemistry","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 Toronto","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Emulsion; Extraction (chemistry); Solubility; Isopropyl alcohol; Chemistry; Aqueous solution; Dissolution; Aqueous two-phase system; Hexane; Solvent; Chromatography; Dimethylformamide; Organic chemistry","score_opus":0.014920988737324756,"score_gpt":0.2560050247398846,"score_spread":0.24108403600255987,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1991259556","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":[0.99909663,0.00014336029,0.0001636013,0.00021612896,0.000047009496,0.000009263755,0.0000029814028,0.000008122153,0.00031289604],"genre_scores_gemma":[0.995974,0.0005906028,0.0025223757,0.00016556735,0.00020696994,6.3676237e-7,0.0000018504538,0.00002104463,0.0005169514],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9985849,0.000039655897,0.00056625146,0.00012657722,0.0004957902,0.00018680858],"domain_scores_gemma":[0.9974017,0.00010094398,0.0016775607,0.000309726,0.0004167849,0.00009326975],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0002623708,0.00013744809,0.00038260658,0.000016190095,0.00010432904,0.000027350798,0.0004221881,0.00007049658,0.0004738968],"category_scores_gemma":[0.00021669164,0.00009860274,0.0006680811,0.00043876626,0.0003121272,0.00014970171,0.00009593181,0.00030693805,0.0000022354118],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000008884224,0.00009721116,0.005905244,0.00037368303,0.00012273746,4.4269692e-7,0.0010083747,0.0002079587,0.990408,5.868877e-7,0.00063323294,0.0012336636],"study_design_scores_gemma":[0.00032520067,0.000015106232,0.00013238014,0.00032615662,0.00020879753,0.000021212389,0.006200319,0.0016684204,0.99074614,0.000090574154,0.00012730101,0.00013841662],"about_ca_topic_score_codex":0.0001010988,"about_ca_topic_score_gemma":0.0000023631512,"teacher_disagreement_score":0.0057728635,"about_ca_system_score_codex":0.0002082516,"about_ca_system_score_gemma":0.00009991265,"threshold_uncertainty_score":0.51888376},"labels":[],"label_agreement":null},{"id":"W1991410691","doi":"10.1007/s11746-007-1168-8","title":"Kinetic Parameters of a Homogeneous Transmethylation of Soybean Oil","year":2008,"lang":"en","type":"article","venue":"Journal of the American Oil Chemists Society","topic":"Biodiesel Production and Applications","field":"Engineering","cited_by":25,"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 Toronto","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Methoxide; Transmethylation; Chemistry; Methanol; Soybean oil; Reaction rate constant; Catalysis; Organic chemistry; Medicinal chemistry; Kinetics; Biochemistry","score_opus":0.01278266968920078,"score_gpt":0.20959607201150995,"score_spread":0.19681340232230918,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1991410691","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":[0.99808717,0.00040018742,0.00042451444,0.00042156523,0.00006303814,0.000011583022,0.000006905483,0.000014395974,0.0005706667],"genre_scores_gemma":[0.9911718,0.0013681544,0.0071934704,0.000044836357,0.000059413982,0.0000017303873,5.6715015e-7,0.000012439499,0.00014761169],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99927783,0.000015141321,0.00035057787,0.000062182015,0.00020031336,0.00009395852],"domain_scores_gemma":[0.99921453,0.000040156443,0.00038832094,0.00019685218,0.00011844544,0.00004172472],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00011744048,0.000083814746,0.00023454159,0.000016081796,0.000041864114,0.0000025340457,0.000199112,0.000030278823,0.0000066032103],"category_scores_gemma":[0.00002472096,0.000064185784,0.00034863682,0.0003093762,0.0003789797,0.00002826415,0.000009810869,0.00018509003,4.811688e-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":[0.000014915488,0.00007476332,0.00036522388,0.00016544618,0.00019703765,4.641605e-7,0.0025779973,0.0067508714,0.9611615,0.0000031828479,0.002843882,0.025844727],"study_design_scores_gemma":[0.00037944052,0.000051141087,0.0026209976,0.00004935423,0.000091885966,0.00017636163,0.0006986593,0.0015128257,0.9916422,0.000034885303,0.0025999297,0.00014232237],"about_ca_topic_score_codex":0.000018220439,"about_ca_topic_score_gemma":4.2935363e-7,"teacher_disagreement_score":0.030480707,"about_ca_system_score_codex":0.0000479528,"about_ca_system_score_gemma":0.000034400768,"threshold_uncertainty_score":0.26174206},"labels":[],"label_agreement":null},{"id":"W1992212969","doi":"10.1007/s11746-003-0650-z","title":"Tocopherols in sea buckthorn (<i>Hippophaë rhamnoides</i> L.) berry oil","year":2003,"lang":"en","type":"article","venue":"Journal of the American Oil Chemists Society","topic":"Phytochemical and Pharmacological Studies","field":"Medicine","cited_by":43,"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. Francis Xavier University","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Tocopherol; Berry; Hippophae rhamnoides; Chemistry; Cultivar; Food science; Botany; alpha-Tocopherol; Horticulture; Biology; Vitamin E; Antioxidant; Biochemistry","score_opus":0.01650018423313218,"score_gpt":0.2920576756700328,"score_spread":0.27555749143690067,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1992212969","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":[0.9829105,0.001215724,0.0000028373681,0.0041578887,0.00012834131,0.000038063557,0.0000036329554,0.000013434401,0.0115295695],"genre_scores_gemma":[0.9869735,0.0016784692,0.0012368691,0.0077219782,0.00034523872,0.000013499004,4.398628e-7,0.000018103496,0.0020118996],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99840415,0.00008082307,0.00051685417,0.00018357218,0.0004544411,0.00036016217],"domain_scores_gemma":[0.9986483,0.00020940011,0.0005583337,0.00019396534,0.00016783252,0.00022218624],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00053181424,0.00020461685,0.0006522959,0.000011796508,0.000090335016,0.000012523103,0.00026289036,0.00007578821,0.00008340822],"category_scores_gemma":[0.0004404271,0.0001203387,0.00069872796,0.0005348712,0.0004645796,0.000048374568,0.0000825781,0.0009178507,0.00000494998],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00037318372,0.0006348133,0.031251665,0.00018788881,0.00035706162,0.00004795296,0.0005781936,0.000016620612,0.90685207,0.0000049130213,0.036258608,0.023437057],"study_design_scores_gemma":[0.006183159,0.0005012481,0.030023072,0.00052301557,0.00044317523,0.0007929302,0.002130556,0.00003365921,0.8604515,0.0008233109,0.097513154,0.0005811726],"about_ca_topic_score_codex":0.000027211052,"about_ca_topic_score_gemma":0.0000013632027,"teacher_disagreement_score":0.061254546,"about_ca_system_score_codex":0.00030059172,"about_ca_system_score_gemma":0.00015814666,"threshold_uncertainty_score":0.49072698},"labels":[],"label_agreement":null},{"id":"W1992863566","doi":"10.1007/s11746-007-1069-x","title":"Enzymatic Incorporation of Selected Long‐Chain Fatty Acids into Triolein","year":2007,"lang":"en","type":"article","venue":"Journal of the American Oil Chemists Society","topic":"Enzyme Catalysis and Immobilization","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":"Memorial University of Newfoundland","funders":"Novozymes; Advanced Foods and Materials Network","keywords":"Triolein; Rhizomucor miehei; Lipase; Chemistry; Eicosapentaenoic acid; Docosapentaenoic acid; Linoleic acid; Fatty acid; Oleic acid; Candida antarctica; Triacylglycerol lipase; Docosahexaenoic acid; Organic chemistry; Chromatography; Biochemistry; Polyunsaturated fatty acid; Enzyme","score_opus":0.005054914728470772,"score_gpt":0.24322334987766495,"score_spread":0.23816843514919417,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1992863566","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":[0.9906338,0.00037495288,0.0086603435,0.00013402698,0.000056362867,0.000031106432,0.0000019940974,0.0000031054835,0.00010429648],"genre_scores_gemma":[0.99646246,0.00025871952,0.0025647692,0.0002212074,0.00020633583,0.0000011776808,0.000023409846,0.000015050276,0.0002468618],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9988967,0.000053515516,0.00051840517,0.00012940567,0.00026036674,0.00014158472],"domain_scores_gemma":[0.99776864,0.000028687768,0.0013623796,0.00027272632,0.000505256,0.00006228105],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0007784683,0.00012129442,0.00025906993,0.000020510606,0.000062422834,0.000011143272,0.00029160493,0.00008195571,0.0000035258015],"category_scores_gemma":[0.00033529327,0.00008750681,0.0003450309,0.00050201954,0.00023605552,0.000008066651,0.00006912261,0.00015729826,3.6230932e-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":[0.00007750911,0.000077129,0.0080333315,0.000044738936,0.00012327322,4.3381317e-7,0.00032312283,0.00008620087,0.9864233,0.0000022172346,0.0011340063,0.003674744],"study_design_scores_gemma":[0.00037745488,0.00016258101,0.012890138,0.00003432218,0.00005781216,0.000024101637,0.00046831672,0.00007086456,0.9852258,0.00001847322,0.0005711092,0.00009904717],"about_ca_topic_score_codex":0.000015011022,"about_ca_topic_score_gemma":0.000011899912,"teacher_disagreement_score":0.006095574,"about_ca_system_score_codex":0.000075648095,"about_ca_system_score_gemma":0.00016357675,"threshold_uncertainty_score":0.3568424},"labels":[],"label_agreement":null},{"id":"W1993374854","doi":"10.1007/s11746-011-1930-9","title":"Application of a Novel, Heated, Nine‐Reflection ATR Crystal and a Portable FTIR Spectrometer to the Rapid Determination of Total <i>Trans</i> Fat","year":2011,"lang":"en","type":"article","venue":"Journal of the American Oil Chemists Society","topic":"Fatty Acid Research and Health","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":"Attenuated total reflection; Fourier transform infrared spectroscopy; Chemistry; Spectrometer; Infrared; Infrared spectroscopy; Analytical Chemistry (journal); Gravimetric analysis; Crystal (programming language); Derivative (finance); Diamond; Chromatography; Optics; Organic chemistry; Physics","score_opus":0.02001676679255819,"score_gpt":0.286915321354983,"score_spread":0.2668985545624248,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1993374854","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":[0.99254274,0.00012063435,0.004018616,0.0027591423,0.000088321,0.000119749675,0.000011532667,0.000006438421,0.00033284823],"genre_scores_gemma":[0.9850331,0.00012793922,0.014232852,0.00036901288,0.00016258104,0.0000057047682,0.0000011365195,0.000014185933,0.000053505224],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9988002,0.000052634765,0.00040242338,0.00012465358,0.00040305575,0.00021699505],"domain_scores_gemma":[0.99864644,0.00006566301,0.0007240441,0.00021259212,0.00024947448,0.00010177996],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0005448983,0.00010462375,0.00027225554,0.00003589125,0.00011853399,0.00001254036,0.00020815826,0.00004118794,0.000012295662],"category_scores_gemma":[0.00006285925,0.00006551052,0.0002391376,0.0004512192,0.00027055948,0.000102947364,0.000038306523,0.00030200617,2.0632626e-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":[0.00042088827,0.00014487418,0.00047296865,0.00011897522,0.000038409256,2.0656746e-7,0.0034773643,0.000004537974,0.9768834,7.624647e-7,0.0013021742,0.017135419],"study_design_scores_gemma":[0.00070071744,0.00079358893,0.0072292094,0.00007894678,0.00006540697,0.00015197525,0.0011892907,0.000469396,0.9886514,0.000019350296,0.00056099816,0.00008974275],"about_ca_topic_score_codex":0.00039200363,"about_ca_topic_score_gemma":0.000015673033,"teacher_disagreement_score":0.017045677,"about_ca_system_score_codex":0.00013786175,"about_ca_system_score_gemma":0.000059517526,"threshold_uncertainty_score":0.26714414},"labels":[],"label_agreement":null},{"id":"W1993652217","doi":"10.1007/s11746-010-1648-0","title":"Regulatory Infrared Spectroscopic Method for the Rapid Determination of Total Isolated <i>Trans</i> Fat: A Collaborative Study","year":2010,"lang":"en","type":"article","venue":"Journal of the American Oil Chemists Society","topic":"Food Chemistry and Fat Analysis","field":"Agricultural and Biological Sciences","cited_by":24,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"McGill University; Agriculture and Agri-Food Canada","funders":"","keywords":"Chemistry; Trans fat; Conjugated linoleic acid; Fourier transform infrared spectroscopy; Chromatography; Derivatization; Attenuated total reflection; Absorption (acoustics); Infrared spectroscopy; Organic chemistry; Linoleic acid; Saturated fat; Fatty acid; Mass spectrometry; Biochemistry; Materials science","score_opus":0.006646628599374654,"score_gpt":0.2512710334653059,"score_spread":0.24462440486593123,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1993652217","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":[0.9983351,0.00008993037,0.000112740185,0.0011293377,0.000076537886,0.000084918785,0.000021664846,0.0000059455574,0.00014379088],"genre_scores_gemma":[0.997109,0.000047646667,0.0021012186,0.00013029644,0.00027383745,0.000007764156,0.0000019640922,0.0000014702466,0.00032679504],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9990266,0.00006686496,0.00035221232,0.00013059021,0.00028126125,0.00014249246],"domain_scores_gemma":[0.9980796,0.0004522541,0.00093690626,0.00011529384,0.00036581667,0.00005012498],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0005575776,0.00012261765,0.0003125593,0.0000033815422,0.00021592567,0.000030191113,0.00042220094,0.00005601157,0.000045051227],"category_scores_gemma":[0.00011700921,0.000039410665,0.00051821326,0.0005827138,0.00025987413,0.00006282961,0.000039631588,0.00031371074,8.9245766e-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":[0.000105073195,0.00013423567,0.00050478376,0.00000986593,0.00015853302,2.641177e-7,0.0010020513,0.00000382539,0.97607887,6.6751807e-7,0.0004677939,0.021534057],"study_design_scores_gemma":[0.0005921849,0.0008761539,0.0114131,0.00002164988,0.0004087132,0.00002526816,0.012286244,0.000804767,0.97183657,0.00007503317,0.0014880482,0.00017226925],"about_ca_topic_score_codex":0.000021628319,"about_ca_topic_score_gemma":0.000017611881,"teacher_disagreement_score":0.021361789,"about_ca_system_score_codex":0.00002982742,"about_ca_system_score_gemma":0.000034925128,"threshold_uncertainty_score":0.16607475},"labels":[],"label_agreement":null},{"id":"W1994532383","doi":"10.1007/s11746-014-2453-y","title":"Triacylglycerol and Glycerophospholipid Identification and Accumulation During Ripening of <i>Pistacia lentiscus</i> L. (Lentisc) Fruit","year":2014,"lang":"en","type":"article","venue":"Journal of the American Oil Chemists Society","topic":"Plant biochemistry and biosynthesis","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":"University of Ottawa","funders":"","keywords":"Ripening; Phosphatidic acid; Phospholipid; Phosphatidylinositol; Phosphatidylethanolamine; Pistacia lentiscus; Pistacia; Chemistry; Food science; Botany; Phosphatidylcholine; Horticulture; Biology; Biochemistry","score_opus":0.006627947124078259,"score_gpt":0.2315253596068408,"score_spread":0.22489741248276254,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1994532383","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":[0.999084,0.0003783091,0.000104279025,0.00022550549,0.000066083674,0.000027427304,0.000014527686,0.000003182095,0.0000967005],"genre_scores_gemma":[0.9978602,0.0009319711,0.00043074015,0.00007766322,0.00025670027,0.0000013858664,0.0000064996216,0.000011694321,0.00042316574],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99901474,0.00005437095,0.00038774536,0.00019751632,0.00020381685,0.00014184207],"domain_scores_gemma":[0.9985006,0.000037732745,0.001046187,0.00022980799,0.00011547848,0.00007022441],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00042011635,0.00013758501,0.0002541165,0.000011129518,0.0001212087,0.000034948487,0.0002168677,0.000081560676,0.000001998782],"category_scores_gemma":[0.00021092585,0.0001039994,0.00021503381,0.0000996686,0.00029206052,0.0000121587655,0.00012142302,0.00013507115,1.6945627e-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":[0.00019284937,0.000026739219,0.005047728,0.00010364677,0.00009635794,2.8137828e-7,0.00009806249,0.0000105480185,0.9893618,0.0000012459534,0.00029088688,0.00476982],"study_design_scores_gemma":[0.00062714616,0.00005000308,0.02055265,0.000062348714,0.000084526466,0.00011126332,0.00017223821,0.00006960662,0.9765334,0.00001163242,0.0016046198,0.0001205339],"about_ca_topic_score_codex":0.000010558092,"about_ca_topic_score_gemma":0.0000010534501,"teacher_disagreement_score":0.015504922,"about_ca_system_score_codex":0.000019486302,"about_ca_system_score_gemma":0.000032945547,"threshold_uncertainty_score":0.42409727},"labels":[],"label_agreement":null},{"id":"W1994578267","doi":"10.1007/s11746-003-0799-5","title":"Concentrating PUFA from mackerel processing waste","year":2003,"lang":"en","type":"article","venue":"Journal of the American Oil Chemists Society","topic":"Fatty Acid Research and Health","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":"McGill University","funders":"","keywords":"Polyunsaturated fatty acid; Chemistry; Urea; Fish oil; Food science; Peroxide value; Mackerel; Iodine value; Chloroform; Saponification; Fish <Actinopterygii>; Chromatography; Fatty acid; Organic chemistry; Fishery; Biology","score_opus":0.015595537456720461,"score_gpt":0.297074631281988,"score_spread":0.28147909382526753,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1994578267","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":[0.9920492,0.0011810941,0.00010588788,0.0047002495,0.0002710629,0.00003306128,0.000006264411,0.000014166772,0.0016389728],"genre_scores_gemma":[0.9857985,0.00021559348,0.010881902,0.0024432018,0.00049324706,0.0000012334991,8.843996e-7,0.000025678666,0.00013978245],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9982018,0.00014997633,0.0004267663,0.00015545302,0.0006137093,0.0004523243],"domain_scores_gemma":[0.99817216,0.0001567124,0.0010031438,0.00022052239,0.00022147236,0.00022597842],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0006065644,0.00014322609,0.00033278356,0.0000104719,0.00035300473,0.0000889476,0.00039463758,0.00004934749,0.000030173182],"category_scores_gemma":[0.00044521794,0.00009667264,0.00037241122,0.0003168556,0.00042872957,0.00013656239,0.000038673217,0.00085732975,0.0000031366535],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00022710145,0.0001604973,0.0105176065,0.00022218854,0.00012630512,0.000009140743,0.005574374,0.00007591395,0.9036959,0.0000070313204,0.023850892,0.05553307],"study_design_scores_gemma":[0.0013234833,0.00014624835,0.001689056,0.00047330887,0.00006699866,0.00011101018,0.0127481725,0.00077196676,0.9749419,0.00025966193,0.007229717,0.00023846075],"about_ca_topic_score_codex":0.00009874018,"about_ca_topic_score_gemma":0.000003919843,"teacher_disagreement_score":0.071246035,"about_ca_system_score_codex":0.00036082268,"about_ca_system_score_gemma":0.00034206413,"threshold_uncertainty_score":0.39421958},"labels":[],"label_agreement":null},{"id":"W1994862706","doi":"10.1007/s11746-003-0691-3","title":"Oil‐free protein isolates from full‐fat, dehulled mustard flour by microfiltration","year":2003,"lang":"en","type":"article","venue":"Journal of the American Oil Chemists Society","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":11,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Toronto","funders":"","keywords":"Microfiltration; Chromatography; Extraction (chemistry); Centrifugation; Chemistry; Fraction (chemistry); Protein purification; Solubility; Aqueous two-phase system; Membrane; Aqueous solution; Food science; Biochemistry; Organic chemistry","score_opus":0.008902180966573662,"score_gpt":0.1982770791551866,"score_spread":0.18937489818861294,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1994862706","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":[0.995087,0.00086232607,0.00001185115,0.002957041,0.0001546593,0.000047179037,0.00005383187,0.000023542148,0.00080254447],"genre_scores_gemma":[0.9954963,0.00013302254,0.0018809444,0.0005095717,0.0005347918,0.0000122946385,0.000006354653,0.000003887878,0.0014228416],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99827975,0.00021639513,0.0005219291,0.00023528642,0.00043627314,0.00031034526],"domain_scores_gemma":[0.9981068,0.00013209612,0.0012410966,0.00019541013,0.00019307283,0.00013152717],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00053715403,0.00021744554,0.00040119392,0.0000037535553,0.000250275,0.000098465534,0.00093370985,0.00010380491,0.00009557893],"category_scores_gemma":[0.00031665523,0.000079932346,0.0005657725,0.0003312687,0.00022869036,0.00012509512,0.00009009349,0.00043032583,0.000007735332],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00004282629,0.000071243514,0.000304762,0.000010018424,0.00008935267,0.0000010121587,0.00019685658,0.000001524576,0.970477,0.0000032257378,0.019263426,0.009538779],"study_design_scores_gemma":[0.00046204837,0.0002376062,0.00031824727,0.00010407823,0.000043784952,0.000057416084,0.0021673248,0.000020957315,0.94295645,0.00024520577,0.05309748,0.00028941632],"about_ca_topic_score_codex":0.0003019814,"about_ca_topic_score_gemma":0.000033475277,"teacher_disagreement_score":0.033834055,"about_ca_system_score_codex":0.00017243566,"about_ca_system_score_gemma":0.00004256008,"threshold_uncertainty_score":0.32595465},"labels":[],"label_agreement":null},{"id":"W1995495723","doi":"10.1007/s11746-008-1239-5","title":"Comparison of Canola Meals Obtained with Conventional Methods and Supercritical CO<sub>2</sub> with and without Ethanol","year":2008,"lang":"en","type":"article","venue":"Journal of the American Oil Chemists Society","topic":"Carbon dioxide utilization in catalysis","field":"Chemical Engineering","cited_by":36,"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 Agricultural Research Institute; Alberta Crop Industry Development Fund","keywords":"Canola; Hexane; Chemistry; Meal; Food science; Glucosinolate; Emulsion; Isopropyl alcohol; Extraction (chemistry); Solubility; Supercritical fluid; Chromatography; Organic chemistry; Brassica; Botany","score_opus":0.019530399083963493,"score_gpt":0.3216221303273075,"score_spread":0.30209173124334404,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1995495723","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":[0.99425954,0.0003054175,0.004879063,0.00032273942,0.00001606876,0.00003300469,0.000009454305,0.000013976895,0.00016073023],"genre_scores_gemma":[0.9835505,0.00019079354,0.01600929,0.00011991547,0.00005505984,0.0000039602814,0.0000025029917,0.000029887213,0.00003807341],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9985297,0.000069912836,0.0004806646,0.00018504406,0.00053577253,0.00019892566],"domain_scores_gemma":[0.99858797,0.00032150955,0.00034316877,0.00021469327,0.00036427172,0.00016837842],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00035230845,0.00019180695,0.0006881383,0.00002924867,0.0000800587,0.000014150084,0.00018769215,0.00006582341,0.000005644423],"category_scores_gemma":[0.00021883397,0.00012820383,0.00019801206,0.00034022066,0.001323492,0.00008348988,0.00006233099,0.00041882915,1.1093505e-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":[0.00015047888,0.00006697275,0.06129212,0.000118711745,0.00040168082,0.0000022380148,0.001107926,0.00022432668,0.93602574,0.000018244444,0.00021148054,0.00038005968],"study_design_scores_gemma":[0.0011418703,0.00008977242,0.0048313607,0.00013230371,0.00024213902,0.0006209896,0.0010831262,0.0028976558,0.98870635,0.0000075914445,0.00007129635,0.00017553291],"about_ca_topic_score_codex":0.000022044733,"about_ca_topic_score_gemma":0.0000017836849,"teacher_disagreement_score":0.05646076,"about_ca_system_score_codex":0.00011265451,"about_ca_system_score_gemma":0.00015049703,"threshold_uncertainty_score":0.5228},"labels":[],"label_agreement":null},{"id":"W1996493326","doi":"10.1007/s11746-013-2318-9","title":"Kinetics of Isothermal Crystallization of Hydrogenated Castor Oil‐in‐Water Emulsions","year":2013,"lang":"en","type":"article","venue":"Journal of the American Oil Chemists Society","topic":"Food Chemistry and Fat Analysis","field":"Agricultural and Biological Sciences","cited_by":2,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Western University; University of Waterloo; McMaster University","funders":"Natural Sciences and Engineering Research Council of Canada; McMaster University","keywords":"Crystallization; Nucleation; Isothermal process; Polarized light microscopy; Materials science; Kinetics; Volume fraction; Crystal (programming language); Avrami equation; Crystal growth; Optical microscope; Morphology (biology); Chemical engineering; Thermodynamics; Crystallography; Chemistry; Crystallization of polymers; Composite material; Scanning electron microscope; Optics","score_opus":0.006166813198005708,"score_gpt":0.1903327665834518,"score_spread":0.18416595338544609,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1996493326","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":[0.9986076,0.000068980895,0.0000013722622,0.0009174063,0.000016017797,0.000009764419,0.000006536367,0.0000027594126,0.00036959798],"genre_scores_gemma":[0.99908394,0.00014178359,0.00016602298,0.00009278436,0.000071028066,0.0000010247418,0.000004003477,0.0000012178722,0.00043817746],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99909717,0.000030899413,0.00040710586,0.00008314479,0.000238304,0.00014337938],"domain_scores_gemma":[0.99898046,0.00005344287,0.0006317664,0.00006769997,0.00021315533,0.00005348404],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000098889286,0.000091199516,0.0002729901,0.0000047295966,0.00003351453,0.000008896703,0.00031951882,0.000049909282,0.00020844855],"category_scores_gemma":[0.000035169844,0.000029904202,0.00039857865,0.00034855164,0.00023209852,0.000051903335,0.000055782588,0.00013442333,7.901628e-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":[0.000012118832,0.00011564849,0.0014774561,0.000020320791,0.00005556025,3.4430045e-7,0.00029467625,0.00016685555,0.993027,2.3984725e-7,0.00028455377,0.0045452737],"study_design_scores_gemma":[0.00012237615,0.00007530077,0.0053301975,0.000039549916,0.000039679664,0.000009877344,0.0008895802,0.00017593036,0.9928067,0.00001356743,0.0004239407,0.00007335208],"about_ca_topic_score_codex":0.00019770609,"about_ca_topic_score_gemma":0.000011540557,"teacher_disagreement_score":0.004471922,"about_ca_system_score_codex":0.00003736155,"about_ca_system_score_gemma":0.0000060100247,"threshold_uncertainty_score":0.22823654},"labels":[],"label_agreement":null},{"id":"W1997832136","doi":"10.1007/s11746-004-0867-x","title":"Rapid determination of oxidative stability of edible oils by FTIR spectroscopy using disposable IR cards","year":2004,"lang":"en","type":"article","venue":"Journal of the American Oil Chemists Society","topic":"Edible Oils Quality and Analysis","field":"Chemistry","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":"McGill University","funders":"","keywords":"Fourier transform infrared spectroscopy; Absorbance; Chemistry; Infrared spectroscopy; Nuclear chemistry; Chromatography; Organic chemistry; Chemical engineering","score_opus":0.016499419931219284,"score_gpt":0.2850366050121661,"score_spread":0.2685371850809468,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1997832136","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":[0.9975175,0.0004824615,0.0008283357,0.00025527176,0.000045068155,0.000013988032,0.00007950894,0.0000074477534,0.00077037775],"genre_scores_gemma":[0.9725604,0.0013820963,0.02567749,0.00007654235,0.00020118333,0.000001262737,0.0000058597693,0.000021507412,0.000073667274],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99793136,0.000065074106,0.00081999425,0.0001976436,0.0007300381,0.00025586525],"domain_scores_gemma":[0.99617875,0.00017547971,0.0026392848,0.0004214492,0.00047960554,0.000105442],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00080332934,0.00019725114,0.0007138818,0.000020973364,0.00010661343,0.000019087893,0.00050752494,0.000096253636,0.00010468915],"category_scores_gemma":[0.0002991767,0.00015220564,0.00095009786,0.0005460919,0.00080553297,0.0001810525,0.000090965004,0.00046220183,2.2812667e-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":[0.0000617634,0.00027900573,0.0015233479,0.00078132405,0.00022778615,6.956664e-7,0.0018284307,0.00007250209,0.9940089,0.0000025885422,0.00019037726,0.0010232573],"study_design_scores_gemma":[0.00060516805,0.000053226486,0.00003710888,0.0003171023,0.00025296936,0.00001145633,0.004869888,0.00014191747,0.9933365,0.00018741214,0.0000434834,0.00014376757],"about_ca_topic_score_codex":0.0004082476,"about_ca_topic_score_gemma":0.000004930935,"teacher_disagreement_score":0.024957148,"about_ca_system_score_codex":0.00053729047,"about_ca_system_score_gemma":0.00036859507,"threshold_uncertainty_score":0.6206766},"labels":[],"label_agreement":null},{"id":"W1998916250","doi":"10.1007/s11746-009-1515-z","title":"Structured and Specialty Lipids in Continuous Packed Column Reactors: Comparison of Production Using One and Two Enzyme Beds","year":2009,"lang":"en","type":"article","venue":"Journal of the American Oil Chemists Society","topic":"Enzyme Catalysis and Immobilization","field":"Biochemistry, Genetics and Molecular Biology","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":"Dalhousie University","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Substrate (aquarium); Chemistry; Yield (engineering); Chromatography; Volumetric flow rate; Response surface methodology; Packed bed; Rhizomucor miehei; Analytical Chemistry (journal); Materials science; Biochemistry; Lipase; Enzyme; Triacylglycerol lipase; Thermodynamics; Composite material","score_opus":0.01204641138662447,"score_gpt":0.28121324857198327,"score_spread":0.2691668371853588,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1998916250","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":[0.99890876,0.0007596774,0.000030803127,0.00018080436,0.000053052492,0.000035866215,0.0000028560223,0.0000013073619,0.000026856975],"genre_scores_gemma":[0.998011,0.00048500233,0.0010215807,0.00008654991,0.0003368396,3.2161515e-7,0.0000059617882,0.000007065701,0.000045673725],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99921006,0.00005182652,0.00034477608,0.00014460985,0.00014504924,0.00010368355],"domain_scores_gemma":[0.9988639,0.000010645507,0.0007737116,0.00016131962,0.00014845774,0.000041997053],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00028303155,0.00009621759,0.00032142267,0.000014749686,0.00004844231,0.000015214579,0.000095255324,0.000052191415,0.00000113291],"category_scores_gemma":[0.00016363668,0.00007709395,0.000110461435,0.00015054848,0.00023644892,0.000009240174,0.000037408197,0.00015960766,9.19407e-9],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00007037925,0.00007831875,0.018401777,0.00001701222,0.00004696298,1.0280699e-7,0.00055216096,0.000051414092,0.97667044,0.0000011920433,0.0004248202,0.0036854174],"study_design_scores_gemma":[0.00053277833,0.00018983,0.028520169,0.000055436478,0.00006328924,0.000028628012,0.0009542773,0.00010912835,0.9690707,0.000026901085,0.00035221473,0.000096661664],"about_ca_topic_score_codex":0.000032361186,"about_ca_topic_score_gemma":0.00001902171,"teacher_disagreement_score":0.01011839,"about_ca_system_score_codex":0.00004110346,"about_ca_system_score_gemma":0.000054941687,"threshold_uncertainty_score":0.31438002},"labels":[],"label_agreement":null},{"id":"W1999354906","doi":"10.1007/s11746-006-1209-8","title":"Mechanism of the inhibition of calmodulin‐dependent neuronal nitric oxide synthase by flaxseed protein hydrolysates","year":2006,"lang":"en","type":"article","venue":"Journal of the American Oil Chemists Society","topic":"Protein Hydrolysis and Bioactive Peptides","field":"Biochemistry, Genetics and Molecular Biology","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 Manitoba","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Hydrolysate; Chemistry; Calmodulin; Enzyme; Biochemistry; Peptide; Membrane; Nitric oxide synthase; Enzyme assay; Hydrolysis; Chromatography","score_opus":0.0034394633454062564,"score_gpt":0.198207448491786,"score_spread":0.19476798514637975,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1999354906","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":[0.99878806,0.00035559278,0.00013214983,0.00046390994,0.000024577168,0.00008612357,0.000050294017,0.0000025605077,0.000096729986],"genre_scores_gemma":[0.99876463,0.00010135524,0.00042370998,0.00016306294,0.00013957621,0.0000076054866,0.000005944282,0.00001837479,0.0003757499],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.998512,0.00011783344,0.0005247744,0.00018718716,0.00047075815,0.00018740747],"domain_scores_gemma":[0.9976285,0.000022924029,0.0017263842,0.0003417136,0.00023228416,0.000048179452],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0003956036,0.00017790635,0.00032929023,0.000014604019,0.00008659278,0.000011304553,0.0004315141,0.000087431625,0.000004185524],"category_scores_gemma":[0.00011543137,0.00010667268,0.0007430254,0.00022671069,0.0004462435,0.000007702841,0.0001897179,0.0002534609,1.8705306e-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":[0.00009616909,0.00020376593,0.0004926162,0.00003897882,0.00012226614,5.5733074e-7,0.000015967596,0.00007979115,0.9978821,0.000006880828,0.00072179345,0.00033909766],"study_design_scores_gemma":[0.0004365205,0.000117333344,0.0013840264,0.00006216095,0.00007502546,0.000027122906,0.00009649218,0.000060441584,0.9972758,0.0001744994,0.00017445405,0.0001161233],"about_ca_topic_score_codex":0.00022201355,"about_ca_topic_score_gemma":0.0000037008683,"teacher_disagreement_score":0.0012016097,"about_ca_system_score_codex":0.0000535653,"about_ca_system_score_gemma":0.00011889937,"threshold_uncertainty_score":0.4349986},"labels":[],"label_agreement":null},{"id":"W1999402120","doi":"10.1007/s11746-015-2612-9","title":"Oxidation Rates of Triacylglycerol and Ethyl Ester Fish Oils","year":2015,"lang":"en","type":"article","venue":"Journal of the American Oil Chemists Society","topic":"Edible Oils Quality and Analysis","field":"Chemistry","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":"Dalhousie University","funders":"","keywords":"Chemistry; Arrhenius equation; Reaction rate constant; Kinetics; Fish oil; Lipid oxidation; Fish <Actinopterygii>; Activation energy; Peroxide value; Reaction rate; Organic chemistry; Nuclear chemistry; Antioxidant; Catalysis; Biology","score_opus":0.034769532845462796,"score_gpt":0.30605472240591386,"score_spread":0.27128518956045106,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1999402120","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":[0.9965641,0.00030895378,0.000028055403,0.0017811467,0.00004175143,0.00000576068,0.000007847709,0.000006407249,0.001255971],"genre_scores_gemma":[0.9954885,0.0012282245,0.0010983184,0.00067898416,0.00035393095,0.0000011416811,0.0000026932296,0.000014320874,0.0011338511],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9987322,0.000053246986,0.00050201936,0.00012129418,0.00044479076,0.00014641749],"domain_scores_gemma":[0.9976313,0.00020674973,0.0014570346,0.00024797698,0.0003167347,0.00014016543],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0007580333,0.00012907335,0.00042961675,0.000013781852,0.000053889446,0.00003599559,0.00031182097,0.000069025824,0.000035898578],"category_scores_gemma":[0.0004515519,0.00008932794,0.0004425916,0.00024755302,0.0003819574,0.00012942699,0.000078005374,0.0003296329,5.892893e-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":[0.00017053937,0.00013649392,0.008886289,0.00054594,0.00049425795,0.0000021038607,0.0040823035,0.000040055973,0.9669797,0.000004226383,0.010070892,0.008587187],"study_design_scores_gemma":[0.0013120287,0.000040974584,0.00024777895,0.000209024,0.00025657754,0.000042613116,0.0075656064,0.00015112509,0.98814243,0.00016054047,0.0017145746,0.00015673914],"about_ca_topic_score_codex":0.00006548675,"about_ca_topic_score_gemma":0.000003031482,"teacher_disagreement_score":0.021162705,"about_ca_system_score_codex":0.00008339085,"about_ca_system_score_gemma":0.0001374895,"threshold_uncertainty_score":0.36426878},"labels":[],"label_agreement":null},{"id":"W2000044625","doi":"10.1007/s11746-003-0645-9","title":"Characterization of a double emulsion system (oil‐in‐water‐in‐oil emulsion) with low solid fats: Microstructure","year":2003,"lang":"en","type":"article","venue":"Journal of the American Oil Chemists Society","topic":"Food Chemistry and Fat Analysis","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 Guelph","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Emulsion; Palm stearin; Lecithin; Canola; Materials science; Aqueous two-phase system; Chemistry; Chromatography; Aqueous solution; Chemical engineering; Palm oil; Food science; Organic chemistry","score_opus":0.0042857403658651,"score_gpt":0.19158517810541986,"score_spread":0.18729943773955476,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2000044625","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":[0.9990214,0.000050160474,8.306137e-7,0.0005497378,0.000041971187,0.000013321079,0.000009359188,0.000006552317,0.0003066484],"genre_scores_gemma":[0.99907446,0.00022449187,0.0000911941,0.00010019365,0.00009987971,0.0000022471063,0.000013159493,0.000002385167,0.00039199903],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9986669,0.000056644938,0.00049587304,0.00019035375,0.00033168818,0.0002585852],"domain_scores_gemma":[0.9988069,0.00003310423,0.00081741763,0.00010611329,0.00015992446,0.0000765244],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00022877473,0.00017635638,0.0004719489,0.00000925976,0.000099581346,0.000032955595,0.0003575316,0.0000890163,0.000028194972],"category_scores_gemma":[0.000016169368,0.00005751728,0.0003482331,0.00061218493,0.00018047538,0.00010607567,0.0000430277,0.00029663427,6.873961e-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":[0.00014685038,0.000084412975,0.0037941188,0.000108166125,0.000045395107,0.00000442602,0.0004328142,0.000055872184,0.99253744,0.0000010185253,0.00001743523,0.002772038],"study_design_scores_gemma":[0.0005628159,0.00007393701,0.0061267093,0.0003445144,0.000041098476,0.00008256894,0.0024556122,0.00004606706,0.9897741,0.000003708492,0.00033553134,0.00015333865],"about_ca_topic_score_codex":0.0000793516,"about_ca_topic_score_gemma":0.00002684096,"teacher_disagreement_score":0.0027633545,"about_ca_system_score_codex":0.00014168737,"about_ca_system_score_gemma":0.000016620414,"threshold_uncertainty_score":0.23454867},"labels":[],"label_agreement":null},{"id":"W2000471119","doi":"10.1007/s11746-012-2100-4","title":"Water‐Blown Rigid Biofoams from Soy‐Based Biopolyurethane and Microcrystalline Cellulose","year":2012,"lang":"en","type":"article","venue":"Journal of the American Oil Chemists Society","topic":"Polymer composites and self-healing","field":"Materials Science","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":"Ontario Ministry of Agriculture, Food and Rural Affairs","keywords":"Materials science; Thermogravimetric analysis; Microcrystalline cellulose; Flexural strength; Composite material; Thermal stability; Dynamic mechanical analysis; Polyol; Flexural modulus; Glass transition; Cellulose; Polyurethane; Soybean oil; Compressive strength; Chemical engineering; Polymer; Chemistry","score_opus":0.007611930273477649,"score_gpt":0.2221766050970265,"score_spread":0.21456467482354885,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2000471119","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":[0.9950559,0.0025556346,0.00021262656,0.0017056658,0.00032808774,0.000022253676,0.00003020372,0.000019950421,0.00006965563],"genre_scores_gemma":[0.98900783,0.00018680465,0.008587296,0.0013170782,0.0006877394,9.833959e-7,0.0000043031887,0.000023199069,0.00018478309],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99847955,0.00007601205,0.0004307949,0.00017033757,0.0003599339,0.00048338994],"domain_scores_gemma":[0.9986071,0.000111660935,0.0006499738,0.0002835522,0.00008393785,0.00026375332],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0005531229,0.00020462087,0.0004077594,0.00001586489,0.00017317018,0.00008317698,0.00045961316,0.00006318445,0.000084781605],"category_scores_gemma":[0.00002127116,0.000116937335,0.00034493467,0.00012896908,0.00047172056,0.00015217859,0.000152641,0.00028376296,0.0000070778315],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00006072391,0.000102926344,0.0012214767,0.000028706492,0.00004171008,0.0000019060794,0.0011899906,0.00000911475,0.9959699,8.2760994e-7,0.00071522046,0.00065753167],"study_design_scores_gemma":[0.0005109368,0.000041810734,0.00030193297,0.0000540764,0.00008820723,0.00005210467,0.0003014271,0.00025084883,0.9946964,0.000020673197,0.0035041077,0.0001775179],"about_ca_topic_score_codex":0.0003604285,"about_ca_topic_score_gemma":0.0000013576215,"teacher_disagreement_score":0.00837467,"about_ca_system_score_codex":0.000101269434,"about_ca_system_score_gemma":0.00006506054,"threshold_uncertainty_score":0.47685662},"labels":[],"label_agreement":null},{"id":"W2001414940","doi":"10.1007/s11746-013-2345-6","title":"Production of Canolol from Canola Meal Phenolics via Hydrolysis and Microwave‐Induced Decarboxylation","year":2013,"lang":"en","type":"article","venue":"Journal of the American Oil Chemists Society","topic":"Catalysis for Biomass Conversion","field":"Engineering","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":"Cargill (Canada); University of Manitoba","funders":"","keywords":"Canola; Hydrolysis; Chemistry; Decarboxylation; Enzymatic hydrolysis; Esterase; Meal; Food science; Organic chemistry; Nuclear chemistry; Enzyme; Catalysis","score_opus":0.004328740459832343,"score_gpt":0.18075065636137433,"score_spread":0.176421915901542,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2001414940","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":[0.9990414,0.00021955132,0.00006867783,0.00036076776,0.00018040047,0.000033707216,0.000003062374,0.000017692622,0.00007473455],"genre_scores_gemma":[0.9984667,0.00020434002,0.0010567073,0.00003773094,0.00016829037,0.0000020177235,0.0000032589867,0.000020877842,0.00004010752],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9991208,0.000019042367,0.00033961594,0.00011563784,0.00026828639,0.00013663484],"domain_scores_gemma":[0.99895626,0.000033207914,0.0005309558,0.0002480291,0.00016368298,0.00006785037],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0001229197,0.0001314336,0.00029796027,0.00002938692,0.00004697132,0.000017554996,0.00019590971,0.000058393518,0.000007434304],"category_scores_gemma":[0.000038345534,0.00010374906,0.00026470967,0.00032512494,0.0001357792,0.00013829248,0.000051688683,0.00020693458,0.0000012003721],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000007080236,0.000013312115,0.001135466,0.000027177104,0.0002828866,1.7940336e-7,0.0010855844,0.00026230168,0.97469765,9.799895e-8,0.00092076644,0.021567523],"study_design_scores_gemma":[0.00022533271,0.000017640135,0.008148552,0.000031865657,0.00017369576,0.000021568529,0.00056498445,0.0048908596,0.9856549,0.00003217324,0.00011988534,0.00011854404],"about_ca_topic_score_codex":0.0011807578,"about_ca_topic_score_gemma":0.000027369759,"teacher_disagreement_score":0.02144898,"about_ca_system_score_codex":0.00025707643,"about_ca_system_score_gemma":0.00003951728,"threshold_uncertainty_score":0.42307636},"labels":[],"label_agreement":null},{"id":"W2001662556","doi":"10.1007/s11746-005-1047-8","title":"Use of NMR for predicting protein concentration in soybean seeds based on oil measurements","year":2005,"lang":"en","type":"article","venue":"Journal of the American Oil Chemists Society","topic":"Soybean genetics and cultivation","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":"Soybean oil; Population; Glycine soja; Cultivar; Regression analysis; Biology; Plant protein; Glycine; Animal science; Food science; Chemistry; Agronomy; Mathematics; Statistics; Biochemistry; Amino acid","score_opus":0.041323951305309026,"score_gpt":0.24341334192648104,"score_spread":0.202089390621172,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2001662556","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":[0.9981429,0.000016927088,0.000006681791,0.0016676985,0.000020244275,0.00004506544,0.000008270074,0.000003603677,0.00008859526],"genre_scores_gemma":[0.9979494,0.000011345395,0.0013112874,0.00041885482,0.00020318873,0.000005231078,0.000003165387,0.0000011796899,0.00009632128],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99913657,0.000039155086,0.00029534774,0.00008758616,0.00031772853,0.00012359426],"domain_scores_gemma":[0.99895054,0.00009710687,0.0006917222,0.00004266597,0.00018151703,0.000036466943],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00038398147,0.00007590245,0.00014405229,0.0000028643217,0.00006735488,0.00002161774,0.0001563738,0.00003212778,0.000006016091],"category_scores_gemma":[0.00017073289,0.000029508807,0.00020443181,0.00019863709,0.00007045394,0.000059328315,0.000012236336,0.00010613986,1.10982995e-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":[0.0000646402,0.00010666634,0.018102443,0.000011419103,0.000014323882,3.752158e-8,0.00018368811,0.0007565593,0.92678785,8.848017e-7,0.00023925056,0.053732254],"study_design_scores_gemma":[0.0007850451,0.000396965,0.09722374,0.00028749852,0.00002904698,0.0000016256457,0.00090918865,0.011236609,0.8869424,0.000016118516,0.0020143546,0.00015743963],"about_ca_topic_score_codex":0.000032721793,"about_ca_topic_score_gemma":0.000015582396,"teacher_disagreement_score":0.07912129,"about_ca_system_score_codex":0.00010151828,"about_ca_system_score_gemma":0.000028177446,"threshold_uncertainty_score":0.12033342},"labels":[],"label_agreement":null},{"id":"W2001918137","doi":"10.1007/s11746-003-0718-9","title":"Antioxidant activity of extracts of defatted seeds of niger (<i>Guizotia abyssinica</i>)","year":2003,"lang":"en","type":"article","venue":"Journal of the American Oil Chemists Society","topic":"Phytochemicals and Antioxidant Activities","field":"Medicine","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":"Memorial University of Newfoundland","funders":"","keywords":"Chemistry; Chlorogenic acid; Antioxidant; Chromatography; Extraction (chemistry); Caffeic acid; High-performance liquid chromatography; Acetone; Ethanol; Fraction (chemistry); Food science; Organic chemistry","score_opus":0.012788292078854768,"score_gpt":0.26871924834722866,"score_spread":0.25593095626837387,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2001918137","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":[0.9970828,0.00039610954,0.000046458415,0.000374435,0.000071406255,0.000041816184,0.000014234891,0.0000055047976,0.0019671975],"genre_scores_gemma":[0.9967463,0.00063403393,0.0020969359,0.00015395343,0.00007654434,7.861717e-7,3.292576e-7,0.000022000697,0.0002691238],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9982063,0.000078473204,0.00073741016,0.0001391444,0.00061179703,0.00022685749],"domain_scores_gemma":[0.9958956,0.0002615541,0.0028700917,0.0003888849,0.000469806,0.00011402651],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00057627383,0.00018680365,0.0010365731,0.000032238153,0.000036359554,0.000004748923,0.00025080168,0.000081525264,0.00002634571],"category_scores_gemma":[0.00046363345,0.00012548506,0.0010978768,0.00045845122,0.0010133991,0.000100287434,0.000050267656,0.0004630181,2.161667e-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":[0.00021930257,0.0007097425,0.015199267,0.00038289375,0.00038470043,0.0000027576757,0.00044651123,0.0000039305487,0.9799981,0.000007928497,0.0011683505,0.0014765025],"study_design_scores_gemma":[0.0009708804,0.00017689395,0.062320326,0.0005146432,0.00023587015,0.00016236315,0.00070943905,0.000010724989,0.93442446,0.000040983745,0.00032736763,0.00010602742],"about_ca_topic_score_codex":0.000029032748,"about_ca_topic_score_gemma":4.3772698e-7,"teacher_disagreement_score":0.047121055,"about_ca_system_score_codex":0.00007412851,"about_ca_system_score_gemma":0.00041213317,"threshold_uncertainty_score":0.51171327},"labels":[],"label_agreement":null},{"id":"W2003061213","doi":"10.1007/s11746-007-1117-6","title":"Column Fractionation of Canola Oil Deodorizer Distillate Using Supercritical Carbon Dioxide","year":2007,"lang":"en","type":"article","venue":"Journal of the American Oil Chemists Society","topic":"Phase Equilibria and Thermodynamics","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 Alberta","funders":"Alberta Agricultural Research Institute; Natural Sciences and Engineering Research Council of Canada; Alberta Crop Industry Development Fund","keywords":"Canola; Fractionation; Chromatography; Chemistry; Supercritical fluid; Supercritical carbon dioxide; Distillation; Yield (engineering); Residue (chemistry); Isobaric process; Materials science; Food science; Organic chemistry; Extraction (chemistry)","score_opus":0.007621452112609476,"score_gpt":0.24096776669509576,"score_spread":0.23334631458248628,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2003061213","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":[0.9968275,0.00013869986,0.0006706633,0.00008555669,0.00029659396,0.00000883539,0.000007634935,0.000019916468,0.0019446138],"genre_scores_gemma":[0.99828565,0.00015048853,0.0011798685,0.00006032156,0.00023905725,3.020018e-7,7.97749e-7,0.000030107443,0.0000533848],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9989321,0.000018266928,0.0004022864,0.00007699666,0.00035041,0.00021994012],"domain_scores_gemma":[0.99930114,0.00013411004,0.00015191118,0.00016210828,0.000157059,0.000093661],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00034071092,0.00012474421,0.00028437868,0.000020249801,0.000044146098,0.000010811788,0.00020079184,0.00006067479,0.000004629093],"category_scores_gemma":[0.0000892064,0.000104450126,0.0003118855,0.000263909,0.00021752769,0.000087135086,0.00003136987,0.00034117847,1.5974754e-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":[0.000028948934,0.000031607604,0.0014556372,0.000056789766,0.00013635565,0.0000045734937,0.00031800533,0.0023936084,0.9928292,0.000011868959,0.000045181197,0.002688197],"study_design_scores_gemma":[0.0013714801,0.00007208509,0.01292509,0.00032898402,0.00035829013,0.00055789127,0.001559301,0.12406765,0.85596377,0.00024238993,0.001973506,0.0005795469],"about_ca_topic_score_codex":0.00012376989,"about_ca_topic_score_gemma":0.000009400989,"teacher_disagreement_score":0.13686544,"about_ca_system_score_codex":0.00048626098,"about_ca_system_score_gemma":0.000080086465,"threshold_uncertainty_score":0.42593524},"labels":[],"label_agreement":null},{"id":"W2003421703","doi":"10.1007/s11746-003-0751-8","title":"Novel method for rapid monitoring of lipid oxidation by FTIR spectroscopy using disposable IR cards","year":2003,"lang":"en","type":"article","venue":"Journal of the American Oil Chemists Society","topic":"Spectroscopy and Chemometric Analyses","field":"Chemistry","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":"McGill University","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Absorbance; Fourier transform infrared spectroscopy; Chemistry; Analytical Chemistry (journal); Infrared spectroscopy; Spectral line; Double bond; Chromatography; Polymer chemistry; Organic chemistry; Chemical engineering","score_opus":0.019903685349052888,"score_gpt":0.32361593876055644,"score_spread":0.30371225341150354,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2003421703","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":[0.9727933,0.0009634235,0.024592089,0.00013836066,0.00015076646,0.000028627652,0.00003704193,0.000013868829,0.00128252],"genre_scores_gemma":[0.6313675,0.00069197203,0.36604688,0.00010180656,0.0006914151,0.0000055630885,0.0000036515669,0.000057319365,0.001033884],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9983362,0.00002771716,0.00059383165,0.00022046083,0.00047678995,0.00034502774],"domain_scores_gemma":[0.9971247,0.00028338886,0.0018260727,0.00034568543,0.00030959462,0.000110567285],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0005906098,0.00023384925,0.0006569334,0.000031618612,0.00016714404,0.000036010915,0.00045829185,0.000095469055,0.00007046668],"category_scores_gemma":[0.00043575052,0.00018228067,0.00091798254,0.00071375986,0.00020430362,0.00012139426,0.000042935622,0.00038191292,1.6925217e-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":[0.00004950539,0.00014744475,0.0025290519,0.00015707931,0.00044725637,1.4539161e-7,0.00019798758,0.000089276946,0.9940736,0.0000042907523,0.0018634923,0.00044081899],"study_design_scores_gemma":[0.0006805042,0.000042781005,0.00006087673,0.00006238868,0.00045732292,0.00004874207,0.0023306713,0.00023197543,0.99399716,0.00002753225,0.0018767138,0.00018333277],"about_ca_topic_score_codex":0.00005990341,"about_ca_topic_score_gemma":1.3341128e-7,"teacher_disagreement_score":0.34145477,"about_ca_system_score_codex":0.0005219475,"about_ca_system_score_gemma":0.00021925685,"threshold_uncertainty_score":0.74331903},"labels":[],"label_agreement":null},{"id":"W2003446857","doi":"10.1007/s11746-007-1112-y","title":"<i>trans</i> Fatty Acid Content of Canadian Margarines Prior to Mandatory <i>trans</i> Fat Labelling","year":2007,"lang":"en","type":"article","venue":"Journal of the American Oil Chemists Society","topic":"Fatty Acid Research and Health","field":"Nursing","cited_by":29,"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":"Labelling; Trans fat; Food science; Chemistry; Saturated fat; Biochemistry; Cholesterol","score_opus":0.02786781973997849,"score_gpt":0.28530048016485027,"score_spread":0.2574326604248718,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2003446857","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":[0.98098123,0.00061981304,0.00091686053,0.015121713,0.0014586323,0.00013167804,0.000048519913,0.000016401516,0.00070517266],"genre_scores_gemma":[0.9826773,0.0007274183,0.009680133,0.005402055,0.0013360063,0.0000020044208,0.0000020111838,0.000043496606,0.00012957383],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.997276,0.000075124524,0.0007545248,0.00021436674,0.00085861515,0.0008213801],"domain_scores_gemma":[0.99732333,0.00021254862,0.0006443969,0.0003773299,0.0005699623,0.00087241206],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0016169271,0.00022255586,0.0005602943,0.00013196678,0.00030442703,0.000035586418,0.00078406656,0.00009832702,0.000020875337],"category_scores_gemma":[0.0002055152,0.00016363205,0.0005951087,0.0009610553,0.0004658968,0.00010594296,0.00004683425,0.0009031922,0.0000016344542],"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":[0.00052350323,0.00008574655,0.004361651,0.00023967138,0.000100146215,0.000010876388,0.0028142356,0.00002282507,0.9569452,0.0000014810998,0.021810267,0.0130844265],"study_design_scores_gemma":[0.0008932405,0.00025558783,0.008331075,0.00025505625,0.00005910962,0.000045363922,0.0020134896,0.000009467118,0.93054557,0.000011425218,0.057386722,0.00019389532],"about_ca_topic_score_codex":0.017729698,"about_ca_topic_score_gemma":0.008872378,"teacher_disagreement_score":0.035576455,"about_ca_system_score_codex":0.00064065325,"about_ca_system_score_gemma":0.0004141073,"threshold_uncertainty_score":0.9888113},"labels":[],"label_agreement":null},{"id":"W2003644676","doi":"10.1007/s11746-005-1073-6","title":"Attenuation of ultrasonic waves: Influence of microstructure and solid fat content","year":2005,"lang":"en","type":"article","venue":"Journal of the American Oil Chemists Society","topic":"Food Chemistry and Fat Analysis","field":"Agricultural and Biological Sciences","cited_by":40,"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":"Attenuation; Crystallization; Materials science; Ultrasonic sensor; Microstructure; Crystal (programming language); SIGNAL (programming language); Ultrasonic attenuation; Acoustic attenuation; Mineralogy; Optics; Acoustics; Composite material; Chemistry; Physics","score_opus":0.01006681662035643,"score_gpt":0.21888384632169913,"score_spread":0.2088170297013427,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2003644676","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":[0.99829984,0.000280338,5.178966e-7,0.0013420681,0.000008158484,0.000010694457,0.000015419228,0.0000020409775,0.000040923405],"genre_scores_gemma":[0.99876225,0.00052771484,0.0002632152,0.0002209636,0.00012522396,2.9216196e-7,0.0000016457273,6.3205914e-7,0.00009805271],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9992441,0.000019072611,0.00033347297,0.00008693179,0.00021239997,0.000103999744],"domain_scores_gemma":[0.998565,0.00008861074,0.0010226922,0.000057259243,0.00021698381,0.00004941626],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00014357355,0.00008681829,0.00027403855,0.0000022899821,0.000057312933,0.000008525216,0.00023752495,0.00004292808,0.000013188599],"category_scores_gemma":[0.00007989411,0.000030567946,0.0003252127,0.00021654362,0.00039965365,0.00006372927,0.000039757586,0.00015271534,1.2019153e-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":[0.000021938054,0.000027511847,0.0069955452,0.000019475068,0.00007594438,1.0290563e-7,0.00032040966,0.000089731635,0.9828535,7.9667336e-7,0.00015015833,0.009444915],"study_design_scores_gemma":[0.00013190771,0.00007322161,0.08025025,0.000057062865,0.000070390495,0.000027228436,0.0017767774,0.000028814831,0.91709167,0.000014331559,0.00040760142,0.00007073948],"about_ca_topic_score_codex":0.00004612471,"about_ca_topic_score_gemma":0.000007132093,"teacher_disagreement_score":0.073254704,"about_ca_system_score_codex":0.00003144971,"about_ca_system_score_gemma":0.000011919144,"threshold_uncertainty_score":0.14725405},"labels":[],"label_agreement":null},{"id":"W2003842962","doi":"10.1007/s11746-007-1122-9","title":"A Novel Cryo‐SEM Technique for Imaging Vegetable Oil Based Organogels","year":2007,"lang":"en","type":"article","venue":"Journal of the American Oil Chemists Society","topic":"Supramolecular Self-Assembly in Materials","field":"Materials Science","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":"University of Guelph","funders":"","keywords":"Osmium tetroxide; Scanning electron microscope; Materials science; Supramolecular chemistry; Osmium; Microscopy; Chemical engineering; Electron microscope; Chemistry; Crystallography; Catalysis; Organic chemistry; Composite material; Crystal structure; Optics","score_opus":0.008547754661954836,"score_gpt":0.26377305163149034,"score_spread":0.2552252969695355,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2003842962","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":[0.9300034,0.00018115166,0.06733847,0.0012319182,0.000618759,0.00009213898,0.000026397778,0.00006127129,0.00044648227],"genre_scores_gemma":[0.8009207,0.00003030101,0.1954759,0.0026677907,0.0005507524,0.000024060564,0.0000014887886,0.00007834514,0.00025061393],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99766743,0.000065989225,0.0007480838,0.00028631746,0.0006345571,0.0005976423],"domain_scores_gemma":[0.9967041,0.00038735656,0.0016808269,0.0005439498,0.00052351283,0.00016026922],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0036956896,0.00026805323,0.0005507224,0.000037378024,0.00024114702,0.00015600555,0.0010848643,0.000077786426,0.000050620987],"category_scores_gemma":[0.0005687968,0.00019840934,0.0006301157,0.0004068729,0.0003687735,0.00018677599,0.0001555765,0.00026002366,0.000005219934],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00009009213,0.00011626313,0.00019583183,0.00012036529,0.00003492222,0.0000058831483,0.00019347055,0.000046353263,0.9964905,0.000004677323,0.0020193898,0.0006822844],"study_design_scores_gemma":[0.0007256607,0.00004337481,0.0002072474,0.00013899709,0.00008501832,0.00024609576,0.0003283906,0.000066460176,0.99410635,0.00005668659,0.003750504,0.00024521194],"about_ca_topic_score_codex":0.000050763894,"about_ca_topic_score_gemma":0.0000014852592,"teacher_disagreement_score":0.12908266,"about_ca_system_score_codex":0.00043344084,"about_ca_system_score_gemma":0.0004145975,"threshold_uncertainty_score":0.8090898},"labels":[],"label_agreement":null},{"id":"W2004128489","doi":"10.1007/s11746-009-1468-2","title":"The Effect of Phospholipids on Butter Physical and Sensory Properties","year":2009,"lang":"en","type":"article","venue":"Journal of the American Oil Chemists Society","topic":"Food Chemistry and Fat Analysis","field":"Agricultural and Biological Sciences","cited_by":15,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Guelph","funders":"","keywords":"Spherulite (polymer physics); Crystallization; Nucleation; Supercooling; Lecithin; Butterfat; Crystal (programming language); Chemistry; Microstructure; Crystallography; Chemical engineering; Food science; Materials science; Chromatography; Organic chemistry; Milk fat","score_opus":0.006153392553564113,"score_gpt":0.20404062746782328,"score_spread":0.19788723491425916,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2004128489","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":[0.99556774,0.00019042287,3.1776498e-8,0.003887398,0.000017825025,0.000012352887,0.0000021270555,0.0000037409552,0.0003183661],"genre_scores_gemma":[0.9987176,0.00018683686,0.000006597029,0.00036625122,0.00031184565,5.4608995e-7,2.286333e-7,5.719627e-7,0.00040954264],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9993257,0.00004885126,0.0001632824,0.00008725901,0.0002465887,0.00012835347],"domain_scores_gemma":[0.999242,0.00021278625,0.0003766817,0.000067731984,0.000053268166,0.00004752308],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0002340683,0.00010323813,0.00024681882,0.0000010274416,0.00017386288,0.00002623146,0.00027136767,0.000025913692,0.0000024507228],"category_scores_gemma":[0.000066824374,0.000023865618,0.0004517402,0.0001586076,0.0003952825,0.000026928872,0.000031394906,0.00022175534,3.590944e-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":[0.00012634911,0.000032111446,0.0007867757,0.000007830978,0.000060574443,3.608118e-7,0.00016346945,0.000004640972,0.9456746,7.300287e-7,0.0008017703,0.05234078],"study_design_scores_gemma":[0.00012217562,0.0006693611,0.008743642,0.000036687758,0.00006640536,0.000015712087,0.0004373584,0.00004255155,0.9885557,0.000022041348,0.0012160842,0.0000722375],"about_ca_topic_score_codex":0.000010874721,"about_ca_topic_score_gemma":4.894938e-7,"teacher_disagreement_score":0.05226854,"about_ca_system_score_codex":0.000021346628,"about_ca_system_score_gemma":0.0000051141815,"threshold_uncertainty_score":0.14564349},"labels":[],"label_agreement":null},{"id":"W2004143739","doi":"10.1007/s11746-008-1195-0","title":"The Effect of Phospholipids on Milkfat Crystallization Behavior","year":2008,"lang":"en","type":"article","venue":"Journal of the American Oil Chemists Society","topic":"Food Chemistry and Fat Analysis","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 Guelph","funders":"","keywords":"Butterfat; Chemistry; Globules of fat; Skimmed milk; Crystallization; Food science; Anhydrous; Phospholipid; Milk fat; Membrane; Chromatography; Organic chemistry; Biochemistry","score_opus":0.006692554565612297,"score_gpt":0.20814564489763063,"score_spread":0.20145309033201833,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2004143739","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":[0.99873835,0.00016116328,4.3416395e-7,0.0006346896,0.000049174676,0.000018504452,0.0000052250284,0.0000050277117,0.00038745318],"genre_scores_gemma":[0.99834913,0.0006271739,0.00002161838,0.00011352105,0.0002242001,0.0000025115444,0.00000195938,0.0000010591991,0.0006588169],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99907064,0.000054975146,0.00027003355,0.00009227388,0.00037149026,0.0001405916],"domain_scores_gemma":[0.9987247,0.0003017739,0.00072073145,0.00009120544,0.000105672254,0.000055902427],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00028600285,0.00010987558,0.00024225784,0.0000015883026,0.00032684725,0.000014490609,0.00046506964,0.000041372663,0.000018637404],"category_scores_gemma":[0.00009941845,0.000028890472,0.0007020612,0.00037311445,0.00044348597,0.00003194471,0.000044748955,0.00020811903,6.6297076e-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":[0.00010252512,0.000054331722,0.010915296,0.000008333785,0.00007814872,0.0000014245359,0.000113888724,0.000021781301,0.97036856,5.156223e-7,0.004019719,0.014315474],"study_design_scores_gemma":[0.00018758325,0.0004904505,0.020867264,0.0000287461,0.00011560218,0.000050111987,0.0002993304,0.000016492,0.97170496,0.0000044058625,0.0061394963,0.00009557962],"about_ca_topic_score_codex":0.00003310869,"about_ca_topic_score_gemma":0.000002815832,"teacher_disagreement_score":0.014219895,"about_ca_system_score_codex":0.000049483435,"about_ca_system_score_gemma":0.000012028505,"threshold_uncertainty_score":0.25138777},"labels":[],"label_agreement":null},{"id":"W2004447106","doi":"10.1007/s11746-013-2234-z","title":"Rapid FT‐NIR Analysis of Edible Oils for Total SFA, MUFA, PUFA, and <i>Trans</i> FA with Comparison to GC","year":2013,"lang":"en","type":"article","venue":"Journal of the American Oil Chemists Society","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":true,"ca_institutions":"Agriculture and Agri-Food Canada","funders":"","keywords":"Polyunsaturated fatty acid; Chemistry; Food science; Gas chromatography; Chromatography; Total fat; Composition (language); Animal fat; Fatty acid; Organic chemistry","score_opus":0.01595449642118957,"score_gpt":0.3017509869692234,"score_spread":0.28579649054803385,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2004447106","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":[0.9842886,0.00038807438,0.002596588,0.012271957,0.000065700704,0.0001489277,0.000034819386,0.000009084571,0.00019626104],"genre_scores_gemma":[0.9685485,0.00022440638,0.029272085,0.0016003575,0.00016188319,0.000013659223,0.0000030881718,0.000024596746,0.00015146015],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99814194,0.000059515412,0.00052832894,0.00020088494,0.00060982304,0.00045949715],"domain_scores_gemma":[0.99781644,0.0002592713,0.00078385306,0.00029945688,0.0004672878,0.00037368017],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0006085477,0.00017660238,0.0008088289,0.00007647699,0.00019689175,0.000060978433,0.0003626298,0.000059361966,0.000028961005],"category_scores_gemma":[0.00011316397,0.000113194386,0.0006058919,0.0009148943,0.00045913804,0.00013455866,0.00005211706,0.0004658854,5.874774e-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":[0.0010022724,0.00031005757,0.012129994,0.00048109534,0.0015443388,6.979551e-7,0.006058923,0.002023561,0.8838134,0.0000014942233,0.059295677,0.033338517],"study_design_scores_gemma":[0.0027232068,0.002140252,0.02634641,0.0002930865,0.0015586867,0.00004686093,0.007884305,0.015978621,0.9400995,0.0000451471,0.0024463744,0.00043758852],"about_ca_topic_score_codex":0.00047475833,"about_ca_topic_score_gemma":0.000040533192,"teacher_disagreement_score":0.0568493,"about_ca_system_score_codex":0.00016754205,"about_ca_system_score_gemma":0.00014522583,"threshold_uncertainty_score":0.4615933},"labels":[],"label_agreement":null},{"id":"W2006320442","doi":"10.1007/s11746-001-0362-4","title":"A rapid high‐performance liquid chromatographic method for the determination of sinapine and sinapic acid in canola seed and meal","year":2001,"lang":"en","type":"article","venue":"Journal of the American Oil Chemists Society","topic":"Tannin, Tannase and Anticancer Activities","field":"Immunology and Microbiology","cited_by":91,"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; University of Manitoba","keywords":"Chromatography; High-performance liquid chromatography; Canola; Chemistry; Methanol; Reagent; Organic chemistry; Food science","score_opus":0.00852603743868003,"score_gpt":0.2511376272478879,"score_spread":0.24261158980920788,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2006320442","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":[0.9930889,0.0052602347,0.00021999936,0.0012656429,0.00007615051,0.000049894647,0.000008057543,0.0000041782873,0.000026953468],"genre_scores_gemma":[0.99062675,0.007995047,0.00097427965,0.00024813443,0.000042006748,0.0000065809745,9.344065e-7,0.00000886816,0.00009741454],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.999319,0.0000724046,0.00027384041,0.0001059026,0.000052072348,0.00017674058],"domain_scores_gemma":[0.99894035,0.00026351816,0.00056285295,0.00012633584,0.00009149997,0.000015463305],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00045511534,0.00011573173,0.00033696834,0.000030436066,0.00013359803,0.000009198233,0.00016967818,0.00006263053,0.000004479313],"category_scores_gemma":[0.0000542252,0.000068932546,0.00014104006,0.0002154414,0.0006829253,0.00009004022,0.00005043199,0.00024118304,6.2584434e-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":[0.0004956809,0.000049978204,0.004584064,0.00008360866,0.00015942205,8.4721967e-7,0.0015497375,0.000002462083,0.95614845,0.00000515331,0.00010531614,0.03681526],"study_design_scores_gemma":[0.001932921,0.00067418587,0.055510372,0.00018356138,0.00016727479,0.0005938999,0.0025586917,0.00020698714,0.93613046,0.000036427602,0.0018563524,0.00014888788],"about_ca_topic_score_codex":0.00010829988,"about_ca_topic_score_gemma":0.0000110012725,"teacher_disagreement_score":0.05092631,"about_ca_system_score_codex":0.000035757428,"about_ca_system_score_gemma":0.0000695389,"threshold_uncertainty_score":0.28109875},"labels":[],"label_agreement":null},{"id":"W2007782751","doi":"10.1007/s11746-005-5165-5","title":"Determination of the fatty acid composition of canola, flax, and solin by near‐infrared spectroscopy","year":2005,"lang":"en","type":"article","venue":"Journal of the American Oil Chemists Society","topic":"Spectroscopy and Chemometric Analyses","field":"Chemistry","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":"","funders":"","keywords":"Canola; Iodine value; Oleic acid; Linoleic acid; Chemistry; Linolenic acid; Composition (language); Cultivar; Food science; Fatty acid; Botany; Agronomy; Biology; Biochemistry","score_opus":0.005842838275842538,"score_gpt":0.25380392441319594,"score_spread":0.2479610861373534,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2007782751","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":[0.9963974,0.0008967922,0.0001939637,0.0007940078,0.000025297002,0.000015744024,0.000026378537,0.000006241564,0.0016442046],"genre_scores_gemma":[0.9921468,0.00048106306,0.006430665,0.00021911468,0.00012556059,0.0000011611833,0.0000022741144,0.000014675393,0.0005787075],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9987403,0.000025609927,0.00049068645,0.00012997631,0.00043560014,0.00017782461],"domain_scores_gemma":[0.99763197,0.00008964072,0.0017346406,0.0002960676,0.00018382045,0.000063854175],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00017682966,0.00015441679,0.0004192724,0.000015786185,0.0001314647,0.0000239417,0.0004564251,0.00007490057,0.00007229345],"category_scores_gemma":[0.00007955449,0.00010114762,0.00045391917,0.00041779247,0.00067340344,0.00009076198,0.00008829638,0.0003741171,2.4582585e-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":[0.00004326851,0.00010221993,0.005199395,0.00008227325,0.000120672215,1.8855333e-7,0.0005546696,0.000012380755,0.98909014,0.0000010079781,0.003283939,0.0015098403],"study_design_scores_gemma":[0.0004432498,0.000032519085,0.001603816,0.00005964743,0.00023557857,0.00003898545,0.000597884,0.0004381792,0.9960338,0.000031115058,0.00038632628,0.00009889343],"about_ca_topic_score_codex":0.000048810085,"about_ca_topic_score_gemma":0.0000020425364,"teacher_disagreement_score":0.006943661,"about_ca_system_score_codex":0.00024873985,"about_ca_system_score_gemma":0.00012337136,"threshold_uncertainty_score":0.41246802},"labels":[],"label_agreement":null},{"id":"W2007944147","doi":"10.1007/s11746-012-2049-3","title":"Organogels: An Alternative Edible Oil‐Structuring Method","year":2012,"lang":"en","type":"article","venue":"Journal of the American Oil Chemists Society","topic":"Food Chemistry and Fat Analysis","field":"Agricultural and Biological Sciences","cited_by":651,"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; Polymer; Structuring; Organic chemistry; Chemistry; Edible oil; Chemical engineering; Materials science; Polymer science; Food science","score_opus":0.017208717230880115,"score_gpt":0.2647533996878075,"score_spread":0.24754468245692737,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2007944147","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":[0.99769026,0.00020027762,0.000008903912,0.0009148552,0.000119666896,0.0000052755427,0.000008167626,0.000012109163,0.0010404743],"genre_scores_gemma":[0.993084,0.00020984242,0.0035751255,0.0005043636,0.001975414,9.4228926e-7,0.0000028036454,0.0000019485046,0.0006455573],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99882674,0.00007877379,0.0002836573,0.00013527488,0.0003683525,0.0003071906],"domain_scores_gemma":[0.9986405,0.00013488784,0.00077532325,0.000100958816,0.00014010424,0.00020827104],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00053851074,0.00015088895,0.00030202142,0.0000032770085,0.00020798427,0.000042796244,0.0006552822,0.000052916857,0.00013575793],"category_scores_gemma":[0.00007742702,0.00005086187,0.00055660564,0.00043484988,0.00017692102,0.0002263959,0.00011287059,0.0003446179,0.0000018807315],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000017550237,0.000073512885,0.0032115995,0.0000097022275,0.00014683347,6.877933e-7,0.00074318855,0.000016286245,0.9400813,0.000002401492,0.0006112276,0.05508574],"study_design_scores_gemma":[0.0001310654,0.00007030169,0.0053043696,0.000026448466,0.00012743192,0.00012785947,0.005136158,0.00007283363,0.9829805,0.000069852314,0.005748719,0.00020444686],"about_ca_topic_score_codex":0.0000942407,"about_ca_topic_score_gemma":0.0000036263596,"teacher_disagreement_score":0.054881293,"about_ca_system_score_codex":0.00009202196,"about_ca_system_score_gemma":0.000015919477,"threshold_uncertainty_score":0.20740868},"labels":[],"label_agreement":null},{"id":"W2008059537","doi":"10.1007/s11746-009-1486-0","title":"Determination of Sinapic Acid Derivatives in Canola Extracts Using High‐Performance Liquid Chromatography","year":2009,"lang":"en","type":"article","venue":"Journal of the American Oil Chemists Society","topic":"Nitrogen and Sulfur Effects on Brassica","field":"Biochemistry, Genetics and Molecular Biology","cited_by":168,"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 Manitoba","funders":"Natural Sciences and Engineering Research Council of Canada; Canola Council of Canada","keywords":"Canola; High-performance liquid chromatography; Chemistry; Chromatography; Food science","score_opus":0.006271674840096774,"score_gpt":0.24711718213783923,"score_spread":0.24084550729774246,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2008059537","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":[0.9991928,0.0003881126,0.00012800113,0.00014656212,0.000041646123,0.000026942334,0.0000021116164,0.0000022610673,0.00007158522],"genre_scores_gemma":[0.99489915,0.00040566444,0.0042367177,0.00033166682,0.00009935669,8.2398e-7,0.000001606743,0.000010124244,0.000014905805],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99913573,0.000057993508,0.00031587994,0.00012242103,0.00019533148,0.00017261204],"domain_scores_gemma":[0.9988771,0.000016097949,0.0007318618,0.00019685879,0.0001269526,0.000051133928],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00023178551,0.00012871466,0.00025500273,0.000029043622,0.000051688385,0.00001003622,0.0002741593,0.00006506978,0.0000013948646],"category_scores_gemma":[0.000068578716,0.00009731106,0.00026754325,0.00029815294,0.00022961694,0.000013626398,0.00003721812,0.00017149503,8.2951246e-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":[0.0001230931,0.000090310474,0.0024307831,0.000028624407,0.000032532564,0.0000015725617,0.00017843806,0.000033795164,0.99041325,6.694933e-7,0.00004358769,0.0066233627],"study_design_scores_gemma":[0.0003948804,0.0004567121,0.021606766,0.00008748961,0.000021188727,0.0000619637,0.0001323982,0.00011679926,0.9769355,0.00000785106,0.00007177554,0.00010665694],"about_ca_topic_score_codex":0.000010691006,"about_ca_topic_score_gemma":0.0000010063017,"teacher_disagreement_score":0.019175982,"about_ca_system_score_codex":0.000048886985,"about_ca_system_score_gemma":0.0001360831,"threshold_uncertainty_score":0.396823},"labels":[],"label_agreement":null},{"id":"W2008758592","doi":"10.1007/s11746-005-1071-8","title":"<i>In situ</i> monitoring of solid fat content by means of pulsed nuclear magnetic resonance spectrometry and ultrasonics","year":2005,"lang":"en","type":"article","venue":"Journal of the American Oil Chemists Society","topic":"Food Chemistry and Fat Analysis","field":"Agricultural and Biological Sciences","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 Guelph","funders":"","keywords":"Ultrasonic sensor; Analytical Chemistry (journal); Crystallization; Spectrometer; Resolution (logic); Materials science; Nuclear magnetic resonance; SIGNAL (programming language); Spectroscopy; Mass spectrometry; Chirp; Chemistry; Acoustics; Chromatography; Optics","score_opus":0.009438299762080512,"score_gpt":0.21047179910206912,"score_spread":0.2010334993399886,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2008758592","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":[0.99588764,0.0025232506,2.538367e-7,0.0013491418,0.000016421187,0.000011472661,0.000017812847,0.000002458581,0.0001915358],"genre_scores_gemma":[0.99602497,0.0030495091,0.00041923707,0.0001241927,0.00015973659,3.2321142e-7,4.882197e-7,0.0000013600965,0.00022019046],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99904746,0.00002440198,0.00037801702,0.00011533397,0.00027157663,0.00016321712],"domain_scores_gemma":[0.999071,0.00010511839,0.00060571975,0.000066963265,0.00008819867,0.00006300841],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00019674333,0.00010425493,0.00035521723,0.0000038502294,0.000047444228,0.000009379644,0.00031714758,0.000044957564,0.000022085314],"category_scores_gemma":[0.00005606457,0.000043404765,0.00031935697,0.00037292682,0.00029147818,0.000063718966,0.000046072888,0.00022636565,1.595585e-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":[0.000036546957,0.00009334063,0.0057810848,0.000015758014,0.000029985555,4.9955537e-7,0.00022629216,0.0000065191325,0.9818993,4.0250742e-7,0.00060989015,0.011300372],"study_design_scores_gemma":[0.0002308057,0.0001532256,0.012980839,0.000072535026,0.000046336816,0.000016735135,0.0028617405,0.00003634107,0.98161423,0.000008457911,0.0018838246,0.00009494042],"about_ca_topic_score_codex":0.000047779544,"about_ca_topic_score_gemma":0.0000058411474,"teacher_disagreement_score":0.011205431,"about_ca_system_score_codex":0.000058197194,"about_ca_system_score_gemma":0.00000724817,"threshold_uncertainty_score":0.1769995},"labels":[],"label_agreement":null},{"id":"W2011018910","doi":"10.1007/s11746-006-1230-y","title":"Evaluation of the CP‐Sil 88 and SP‐2560 GC columns used in the recently approved AOCS official method Ce 1h‐05: Determination of <i>cis</i>‐, <i>trans</i>‐, saturated, monounsaturated, and polyunsaturated fatty acids in vegetable or non‐ruminant animal oils and fats by capillary GLC method","year":2006,"lang":"en","type":"article","venue":"Journal of the American Oil Chemists Society","topic":"Advanced Chemical Sensor Technologies","field":"Engineering","cited_by":181,"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":"Chemistry; Chromatography; Soybean oil; Mathematics; Analytical Chemistry (journal); Food science","score_opus":0.01064610765507136,"score_gpt":0.26539534981369567,"score_spread":0.2547492421586243,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2011018910","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":[0.99586916,0.0016744641,0.0016144775,0.00047686516,0.00005234835,0.00022904962,0.000029954208,0.00002150204,0.000032199347],"genre_scores_gemma":[0.9795817,0.0013639798,0.018910903,0.00006061749,0.000029819872,0.000009946709,0.0000033755489,0.000030682906,0.000008950148],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9977431,0.00026205368,0.00076248497,0.000255547,0.0006574955,0.00031928674],"domain_scores_gemma":[0.9980437,0.00047695547,0.00083944603,0.00029404843,0.0003028638,0.000042953896],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.001319283,0.0002979462,0.00064329733,0.000045073266,0.00008825683,0.0000409174,0.0004088172,0.00021633501,0.0000010353488],"category_scores_gemma":[0.00036961673,0.00017842372,0.00014134984,0.0009996645,0.0005111326,0.00019731486,0.00007650812,0.00077199686,1.6357006e-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":[0.00019567991,0.00006594184,0.0008701971,0.00013219201,0.00004888518,0.0000020672803,0.0010293185,0.0013920193,0.97819537,8.872616e-7,0.000117551615,0.017949896],"study_design_scores_gemma":[0.0016053728,0.00008960379,0.00676779,0.00016096933,0.00019631501,0.00013638867,0.002157612,0.032441504,0.95601636,0.00014013189,0.000073747,0.00021421956],"about_ca_topic_score_codex":0.00027398244,"about_ca_topic_score_gemma":0.00010652421,"teacher_disagreement_score":0.031049486,"about_ca_system_score_codex":0.00027504464,"about_ca_system_score_gemma":0.00007857132,"threshold_uncertainty_score":0.72759086},"labels":[],"label_agreement":null},{"id":"W2011592501","doi":"10.1007/s11746-012-2103-1","title":"Monitoring the Epoxidation of Canola Oil by Non‐aqueous Reversed Phase Liquid Chromatography/Mass Spectrometry for Process Optimization and Control","year":2012,"lang":"en","type":"article","venue":"Journal of the American Oil Chemists Society","topic":"Analytical Chemistry and Chromatography","field":"Chemistry","cited_by":25,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"MacEwan University; University of Alberta","funders":"Natural Sciences and Engineering Research Council of Canada; Alberta Crop Industry Development Fund","keywords":"Chemistry; Double bond; Mass spectrometry; Degree of unsaturation; Chromatography; Electrospray; Aqueous solution; Canola; Aqueous two-phase system; Organic chemistry","score_opus":0.005798245565191283,"score_gpt":0.2569448801956854,"score_spread":0.25114663463049414,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2011592501","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":[0.99569625,0.0011965896,0.0022323914,0.0003268417,0.000053059575,0.000028535307,0.000044877634,0.000014914256,0.00040656008],"genre_scores_gemma":[0.99668515,0.00073798356,0.0018754416,0.000092446135,0.0004515183,0.000012629887,0.0000052783766,0.000028053306,0.00011149981],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9985287,0.000021370319,0.00053276797,0.00016284762,0.00041992226,0.00033436468],"domain_scores_gemma":[0.99751794,0.00022682501,0.0015272018,0.00027842217,0.0002819347,0.00016768528],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00038770528,0.00022537752,0.00045212038,0.000018917117,0.00020274261,0.000033439992,0.0004081816,0.0001076758,0.000025858071],"category_scores_gemma":[0.00015611689,0.00014996255,0.0005991467,0.00044953302,0.00051872333,0.00016947901,0.000029322115,0.00036567714,8.0050654e-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":[0.0002558336,0.00022426527,0.003186426,0.00053913787,0.00043228743,3.9131194e-7,0.00045886548,0.00011372768,0.9935173,6.640222e-7,0.0005114576,0.00075965887],"study_design_scores_gemma":[0.0018113251,0.00007598119,0.000043375712,0.00018351557,0.0004078508,0.000051591516,0.0024495788,0.0009807891,0.9935869,0.00000848892,0.00021940915,0.00018120633],"about_ca_topic_score_codex":0.000011342146,"about_ca_topic_score_gemma":5.6451466e-8,"teacher_disagreement_score":0.0031430502,"about_ca_system_score_codex":0.00009745686,"about_ca_system_score_gemma":0.00008736745,"threshold_uncertainty_score":0.6115295},"labels":[],"label_agreement":null},{"id":"W2011647405","doi":"10.1007/s11746-013-2205-4","title":"Optimization of Enzymatic Hydrolysis of Sacha Inchi Oil using Conventional and Supercritical Carbon Dioxide Processes","year":2013,"lang":"en","type":"article","venue":"Journal of the American Oil Chemists Society","topic":"Enzyme Catalysis and Immobilization","field":"Biochemistry, Genetics and Molecular Biology","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":"Natural Sciences and Engineering Research Council of Canada","keywords":"Chemistry; Hydrolysis; Enzymatic hydrolysis; Supercritical carbon dioxide; Supercritical fluid; Chromatography; Polyunsaturated fatty acid; Triglyceride; Carbon dioxide; Fatty acid; Nuclear chemistry; Organic chemistry; Biochemistry; Cholesterol","score_opus":0.0066924059690898485,"score_gpt":0.2318678375277493,"score_spread":0.22517543155865946,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2011647405","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":[0.99854225,0.00067164085,0.0005643227,0.00010862606,0.000017381295,0.000015881724,0.000004334557,9.4360627e-7,0.00007463746],"genre_scores_gemma":[0.99656874,0.0007624636,0.0024580099,0.000072721494,0.000064915694,0.0000020036966,0.0000090625435,0.000010676951,0.00005141478],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.999176,0.00003953364,0.00038664902,0.00010427173,0.00020211267,0.000091388785],"domain_scores_gemma":[0.9989316,0.000028551172,0.00037425486,0.00014376554,0.00047731146,0.00004455794],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00017561883,0.00009094262,0.00025553585,0.000014709554,0.000033330693,0.000008525187,0.00014003535,0.000050728744,0.0000074449217],"category_scores_gemma":[0.00027618045,0.00006715486,0.00020087413,0.00018546339,0.00035679748,0.0000117093405,0.000065892345,0.00007111664,2.689205e-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":[0.000013280138,0.00007024591,0.0022158264,0.000233975,0.0001334254,6.077221e-8,0.00012724924,0.0022332678,0.9947408,0.0000014567825,0.00004914928,0.00018129435],"study_design_scores_gemma":[0.00028361633,0.00007023518,0.0005884886,0.00009197011,0.00014246404,0.000031268795,0.0005974002,0.004342149,0.99374235,0.000008998459,0.000021902428,0.00007918141],"about_ca_topic_score_codex":0.00004254279,"about_ca_topic_score_gemma":0.0000010381934,"teacher_disagreement_score":0.0021088813,"about_ca_system_score_codex":0.000022709823,"about_ca_system_score_gemma":0.00012612599,"threshold_uncertainty_score":0.2738496},"labels":[],"label_agreement":null},{"id":"W2013749417","doi":"10.1007/s11746-001-0393-x","title":"Gas chromatographic analysis of diels‐alder adducts of geometrical and positional isomers of conjugated linoleic acid","year":2001,"lang":"en","type":"article","venue":"Journal of the American Oil Chemists Society","topic":"Free Radicals and Antioxidants","field":"Chemistry","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":"Adduct; Chemistry; Cis–trans isomerism; Conjugated system; Mass spectrometry; Fragmentation (computing); Linoleic acid; Medicinal chemistry; Organic chemistry; Chromatography; Fatty acid; Polymer","score_opus":0.007431988845845436,"score_gpt":0.23258498746283351,"score_spread":0.22515299861698806,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2013749417","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":[0.99766994,0.0013210562,0.000012546167,0.00031180432,0.000018446191,0.000010519632,0.00006107035,0.0000052791115,0.0005893145],"genre_scores_gemma":[0.9961363,0.0030037214,0.00060294353,0.00008038127,0.00006193395,6.1212756e-7,0.0000054871075,0.000014134459,0.00009450684],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9981452,0.000028914423,0.0008035783,0.00016595633,0.0006427447,0.00021358766],"domain_scores_gemma":[0.99704176,0.00017517449,0.0020243758,0.00027682536,0.0003448615,0.00013702927],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00025633778,0.00017069434,0.0008822328,0.00012909337,0.000052371233,0.000009193176,0.00037855635,0.000094990515,0.0001921838],"category_scores_gemma":[0.00013676786,0.00012434408,0.0011027033,0.002139833,0.0012925419,0.00006038437,0.000083033505,0.0003190175,1.369557e-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":[0.00009378978,0.00034693585,0.05873457,0.0001974795,0.0030019456,0.000005981976,0.00019885288,0.00005084417,0.93500865,0.000009878511,0.0003600282,0.0019910205],"study_design_scores_gemma":[0.0012922427,0.00013431754,0.10947581,0.00031212927,0.0021403285,0.00020422293,0.00095515006,0.00070474274,0.88423365,0.000051936157,0.00025039984,0.00024507742],"about_ca_topic_score_codex":0.000078222016,"about_ca_topic_score_gemma":0.0000014094572,"teacher_disagreement_score":0.050775025,"about_ca_system_score_codex":0.000047367426,"about_ca_system_score_gemma":0.00010504186,"threshold_uncertainty_score":0.5070604},"labels":[],"label_agreement":null},{"id":"W2013874472","doi":"10.1007/s11746-002-0538-y","title":"Relationship between crystallization behavior, microstructure, and mechanical properties in a palm oil‐based shortening","year":2002,"lang":"en","type":"article","venue":"Journal of the American Oil Chemists Society","topic":"Food Chemistry and Fat Analysis","field":"Agricultural and Biological Sciences","cited_by":108,"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":"Supercooling; Crystallization; Microstructure; Materials science; Isothermal process; Degree (music); Rheology; Crystallography; Analytical Chemistry (journal); Thermodynamics; Chemistry; Chromatography; Composite material","score_opus":0.03806305740218378,"score_gpt":0.22489076291488286,"score_spread":0.1868277055126991,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2013874472","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":[0.9987188,0.00023691347,0.000002288376,0.0009424198,0.0000111348245,0.000010704227,0.0000058857304,0.0000069501034,0.000064902946],"genre_scores_gemma":[0.9991465,0.000077142424,0.00031147173,0.00015381817,0.00012908023,0.0000021783603,0.0000039167558,0.0000013341851,0.0001745367],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.99916714,0.000044051787,0.00029702234,0.00012800454,0.00022091142,0.00014285237],"domain_scores_gemma":[0.9993137,0.00011269327,0.00038499507,0.000052312804,0.00006899497,0.00006726226],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00018355942,0.000106460444,0.00022321023,0.000004839116,0.00014823045,0.00004335721,0.00021586228,0.00007018168,0.000022735241],"category_scores_gemma":[0.00008879736,0.000040055245,0.00023408243,0.0003975373,0.00017907885,0.00006604999,0.000042080635,0.00030137136,1.9962415e-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":[0.000010500942,0.00004563779,0.22437382,0.000017127431,0.000018823403,0.0000014997139,0.00015053742,0.00001465574,0.7632952,7.201357e-7,0.0001108162,0.011960673],"study_design_scores_gemma":[0.0006077216,0.0001843922,0.76500845,0.00020138123,0.00035478984,0.00008141932,0.0020032653,0.0012796372,0.22869995,0.00008719063,0.0010163127,0.00047550004],"about_ca_topic_score_codex":0.00002927046,"about_ca_topic_score_gemma":0.000011045717,"teacher_disagreement_score":0.54063463,"about_ca_system_score_codex":0.00005496104,"about_ca_system_score_gemma":0.0000075400394,"threshold_uncertainty_score":0.16334055},"labels":[],"label_agreement":null},{"id":"W2014462841","doi":"10.1007/s11746-007-1129-2","title":"Transesterification of Fish Oil to Produce Fatty Acid Ethyl Esters Using Ultrasonic Energy","year":2007,"lang":"en","type":"article","venue":"Journal of the American Oil Chemists Society","topic":"Biodiesel Production and Applications","field":"Engineering","cited_by":72,"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":"Atlantic Canada Opportunities Agency","keywords":"Transesterification; Fish oil; Catalysis; Sonication; Chemistry; Fatty acid; Yield (engineering); Ethyl ester; Ethanol; Ultrasonic sensor; Vegetable oil; Organic chemistry; Chromatography; Nuclear chemistry; Materials science; Fish <Actinopterygii>; Fishery; Metallurgy","score_opus":0.014250444210592432,"score_gpt":0.24514929852287687,"score_spread":0.23089885431228444,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2014462841","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":[0.98865485,0.00014909121,0.008482043,0.002221275,0.00016663976,0.000017233908,0.000009147179,0.000030729872,0.0002689728],"genre_scores_gemma":[0.98999697,0.00047490257,0.008548055,0.0005861977,0.00024650115,0.000002532619,0.0000012539143,0.00002237078,0.00012121577],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.999036,0.000015138279,0.0004124592,0.00012333982,0.0002322918,0.00018075282],"domain_scores_gemma":[0.9990574,0.000031704203,0.00035475253,0.00030112403,0.00016198464,0.00009303997],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00037557204,0.00012036659,0.00021557475,0.000023452552,0.00006976573,0.000015498146,0.00029806618,0.000043486652,0.0000046747896],"category_scores_gemma":[0.00003847288,0.000098520366,0.00024415157,0.00051876454,0.00016767567,0.00007159452,0.000014541382,0.00022585725,4.846163e-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":[0.000013855795,0.000033631448,0.00010470489,0.00006337376,0.00006172157,1.3330508e-7,0.0010746721,0.001593177,0.96112937,0.0000029278904,0.0015226846,0.03439975],"study_design_scores_gemma":[0.00013099081,0.000015991318,0.0016985482,0.0000467001,0.000039999286,0.00005043552,0.00090405747,0.00018295004,0.9839027,0.000004281004,0.012904425,0.000118940035],"about_ca_topic_score_codex":0.000023132177,"about_ca_topic_score_gemma":0.000004452279,"teacher_disagreement_score":0.034280814,"about_ca_system_score_codex":0.00017460201,"about_ca_system_score_gemma":0.000050863546,"threshold_uncertainty_score":0.40175438},"labels":[],"label_agreement":null},{"id":"W2014668342","doi":"10.1007/s11746-003-0705-1","title":"Ethyl esters from the single‐phase base‐catalyzed ethanolysis of vegetable oils","year":2003,"lang":"en","type":"article","venue":"Journal of the American Oil Chemists Society","topic":"Biodiesel Production and Applications","field":"Engineering","cited_by":184,"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":"Chemistry; Alcohol; Glycerol; Catalysis; Molar mass; Organic chemistry; Molar ratio; Solvent; Biodiesel; Tetrahydrofuran; Base (topology); Canola; Soybean oil; Sunflower oil; Food science","score_opus":0.013922831517295828,"score_gpt":0.22893722793601445,"score_spread":0.2150143964187186,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2014668342","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":[0.99430466,0.0011082347,0.0006348951,0.00259415,0.00017372651,0.000028860739,0.000024423358,0.000025980024,0.0011050799],"genre_scores_gemma":[0.9953516,0.00052175805,0.00344469,0.00034961817,0.00014801719,0.000003937824,0.0000020499278,0.000019787658,0.00015851531],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99910825,0.000043276887,0.0003463748,0.000102571496,0.0002455224,0.00015399058],"domain_scores_gemma":[0.9988189,0.00014171962,0.00042937067,0.0004297742,0.00011401692,0.00006622983],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00033383808,0.00012433018,0.00026488389,0.00000943649,0.00009731549,0.000023942825,0.00036837964,0.000040640956,0.000030156487],"category_scores_gemma":[0.00012896908,0.0000779074,0.00039978913,0.0004222631,0.00032376868,0.00006654019,0.00002546067,0.00035343296,0.0000027011718],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0000073441693,0.00008990283,0.00011377075,0.00002272517,0.0002435235,2.2084865e-7,0.001101652,0.00062308676,0.98487806,0.0000057611655,0.008410976,0.0045029586],"study_design_scores_gemma":[0.00045837442,0.000013164418,0.00015857066,0.000031754676,0.00012795879,0.000015971174,0.0015065245,0.00017592513,0.98145586,0.000057358433,0.015891127,0.000107431566],"about_ca_topic_score_codex":0.000030369416,"about_ca_topic_score_gemma":0.0000013349747,"teacher_disagreement_score":0.00748015,"about_ca_system_score_codex":0.000099854464,"about_ca_system_score_gemma":0.00004869769,"threshold_uncertainty_score":0.31769717},"labels":[],"label_agreement":null},{"id":"W2014745652","doi":"10.1007/s11746-014-2518-y","title":"Multi‐Length‐Scale Elucidation of Kinetic and Symmetry Effects on the Behavior of Stearic and Oleic TAG. II: OSO and SOO","year":2014,"lang":"en","type":"article","venue":"Journal of the American Oil Chemists Society","topic":"Food Chemistry and Fat Analysis","field":"Agricultural and Biological Sciences","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":"Trent University","funders":"Industry Canada; Trent University; Natural Sciences and Engineering Research Council of Canada; Ontario Ministry of Agriculture, Food and Rural Affairs","keywords":"Degree of unsaturation; Steric effects; Saturation (graph theory); Chemistry; Crystallization; Phase (matter); Kinetic energy; Crystallography; Stereochemistry; Materials science; Organic chemistry; Physics; Mathematics","score_opus":0.005793789717436922,"score_gpt":0.19975725554290108,"score_spread":0.19396346582546417,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2014745652","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":[0.9987964,0.00022599612,8.8783827e-7,0.00085574936,0.000012928005,0.00002846019,0.000004744251,0.0000023231858,0.00007253615],"genre_scores_gemma":[0.99915653,0.00038311907,0.0001580652,0.00013466652,0.000076932934,0.0000020594762,9.1660445e-7,0.0000010346835,0.00008669398],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99932355,0.00005822531,0.00021452534,0.000112536145,0.00019362311,0.00009756124],"domain_scores_gemma":[0.9988827,0.0003572981,0.00056335604,0.00006880299,0.00007132228,0.00005650028],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0003075533,0.000098336845,0.00026084212,0.0000038510875,0.00013037887,0.000015268888,0.00016488372,0.00004500504,0.0000054274124],"category_scores_gemma":[0.00010825411,0.000032384443,0.00016166722,0.00020242593,0.0004019095,0.000029779932,0.00010367339,0.00017139807,6.187753e-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":[0.000017738594,0.000068820234,0.011122005,0.00004314495,0.000044027656,1.2621787e-7,0.00020163233,8.3770504e-7,0.9303554,0.0000015474963,0.00009125321,0.058053464],"study_design_scores_gemma":[0.00034161785,0.00049906375,0.27560124,0.000109587345,0.00027379996,0.000022954582,0.00140462,0.00022710372,0.72112525,0.000034369332,0.00023712232,0.0001232885],"about_ca_topic_score_codex":0.000049430593,"about_ca_topic_score_gemma":0.000003886843,"teacher_disagreement_score":0.26447925,"about_ca_system_score_codex":0.000011475685,"about_ca_system_score_gemma":0.0000046671043,"threshold_uncertainty_score":0.14808522},"labels":[],"label_agreement":null},{"id":"W2014858332","doi":"10.1007/s11746-010-1704-9","title":"Supercritical CO<sub>2</sub> Extraction of Flax Lignans","year":2010,"lang":"en","type":"article","venue":"Journal of the American Oil Chemists Society","topic":"Phytochemistry and Biological Activities","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 Alberta","funders":"Alberta Agricultural Research Institute","keywords":"Chemistry; Petroleum ether; Solvent; Extraction (chemistry); Hydrolysis; Supercritical carbon dioxide; Supercritical fluid; Chromatography; Lignan; Supercritical fluid extraction; Ethanol; Alcohol; Organic chemistry","score_opus":0.010985572409122764,"score_gpt":0.23786657886190543,"score_spread":0.22688100645278267,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2014858332","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":[0.99723953,0.000030029898,9.595925e-7,0.0016882404,0.00011010913,0.000017082091,0.000024638348,0.000010624843,0.0008787703],"genre_scores_gemma":[0.99872226,0.00016992122,0.00009908745,0.00029834837,0.0006489338,0.0000016818868,0.0000027041992,9.955436e-7,0.000056047964],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.999019,0.00004125206,0.00031043254,0.00013173197,0.00029118036,0.00020635633],"domain_scores_gemma":[0.9990276,0.0003541681,0.0002769124,0.00007297369,0.0001629846,0.00010537337],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0003176543,0.00012760767,0.00029432672,0.0000021685091,0.00013235048,0.000022722526,0.00041033668,0.00010518606,0.00005104379],"category_scores_gemma":[0.00021506316,0.00004144811,0.0005712972,0.00020442314,0.0007375115,0.0000997116,0.000056438836,0.00061410817,0.0000013681614],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000039277547,0.00015150795,0.0016536085,0.000012727961,0.000027084056,0.0000012952141,0.000048929443,3.456738e-7,0.98006076,0.0000052819596,0.0013070841,0.016692083],"study_design_scores_gemma":[0.00007710378,0.0001267753,0.020531433,0.0000228711,0.000021466976,0.000120983044,0.0006410039,0.0000041650583,0.97578716,0.00013816972,0.002426964,0.000101906066],"about_ca_topic_score_codex":0.000016272346,"about_ca_topic_score_gemma":0.0000069899406,"teacher_disagreement_score":0.018877825,"about_ca_system_score_codex":0.000029096742,"about_ca_system_score_gemma":0.000026962662,"threshold_uncertainty_score":0.27173918},"labels":[],"label_agreement":null},{"id":"W2015919431","doi":"10.1007/s11746-000-0167-5","title":"<i>Trans</i> determination of edible oils by fourier transform near‐infrared spectroscopy","year":2000,"lang":"en","type":"article","venue":"Journal of the American Oil Chemists Society","topic":"Spectroscopy and Chemometric Analyses","field":"Chemistry","cited_by":42,"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; U.S. Food and Drug Administration","keywords":"Calibration; Analytical Chemistry (journal); Fourier transform infrared spectroscopy; Chemistry; Partial least squares regression; Chemometrics; Attenuated total reflection; Spectroscopy; Reproducibility; Near-infrared spectroscopy; Infrared spectroscopy; Chromatography; Mathematics; Statistics; Optics; Organic chemistry; Physics","score_opus":0.005276268336758625,"score_gpt":0.24816295370102234,"score_spread":0.24288668536426372,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2015919431","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":[0.9585664,0.0009776304,0.0008963656,0.001283559,0.00005008149,0.0000236983,0.00005614146,0.00002595978,0.038120158],"genre_scores_gemma":[0.9478557,0.0048674527,0.026559055,0.0009620734,0.0004818185,0.000006743086,0.000010642819,0.000074131785,0.019182377],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9980762,0.000018398026,0.00066055683,0.00019876659,0.0006933735,0.00035273426],"domain_scores_gemma":[0.99826634,0.00011839131,0.00091601827,0.0003809356,0.00017421176,0.00014409995],"candidate_categories":["insufficient_payload"],"consensus_categories":[],"category_scores_codex":[0.0002592502,0.00024460338,0.0006103028,0.000022179789,0.00015900459,0.000047853715,0.00068693457,0.00012536367,0.0016373858],"category_scores_gemma":[0.000054853313,0.0001838516,0.0009886841,0.0007863404,0.0006032825,0.00016651094,0.000018032615,0.00061617,0.0000016224403],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00011656303,0.00019155517,0.0003774277,0.00013507022,0.00020475627,0.000001839518,0.00074264465,0.000008562638,0.961035,3.6909674e-7,0.017640634,0.01954555],"study_design_scores_gemma":[0.000748013,0.00006839235,0.0000352456,0.00005284396,0.00036481023,0.00005597995,0.00049402524,0.00018235284,0.9804401,0.00011017699,0.01725623,0.00019185955],"about_ca_topic_score_codex":0.00004792684,"about_ca_topic_score_gemma":8.535992e-7,"teacher_disagreement_score":0.025662689,"about_ca_system_score_codex":0.00024316175,"about_ca_system_score_gemma":0.00018985175,"threshold_uncertainty_score":0.99927527},"labels":[],"label_agreement":null},{"id":"W2016333521","doi":"10.1007/s11746-004-1003-7","title":"Chlorophyllase biocatalysis in an aqueous/miscible organic solvent medium containing canola oil","year":2004,"lang":"en","type":"article","venue":"Journal of the American Oil Chemists Society","topic":"Algal biology and biofuel production","field":"Energy","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","funders":"","keywords":"Pheophytin; Canola; Chemistry; Acetone; Biocatalysis; Aqueous solution; Bioconversion; Chlorophyll; Solvent; Phaeodactylum tricornutum; Hydrolysis; Organic chemistry; Botany; Food science; Biochemistry; Reaction mechanism; Photosynthesis; Catalysis; Biology","score_opus":0.00937889837030427,"score_gpt":0.2386941754644799,"score_spread":0.22931527709417565,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2016333521","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":[0.99545753,0.00045152314,0.0000086966975,0.003390159,0.00026336068,0.000011378198,0.0000024109172,0.00002050722,0.00039445754],"genre_scores_gemma":[0.9970426,0.0006194989,0.00047744194,0.0008387795,0.00063467864,0.0000023846537,0.0000059808585,0.000021941365,0.00035671797],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.998589,0.000075792,0.00047346385,0.00024944136,0.00029310014,0.00031919748],"domain_scores_gemma":[0.9984596,0.000036502675,0.0008452242,0.00035701832,0.00017543625,0.00012623315],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0005753057,0.00019217808,0.0004045252,0.00003327538,0.00017168118,0.000027347112,0.0005082015,0.00011273473,0.000042009866],"category_scores_gemma":[0.00014923808,0.00012998118,0.00037136045,0.00059497857,0.00048480043,0.00014546035,0.0000948522,0.00059390825,0.000006652124],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00021231486,0.00023013596,0.0029326868,0.00003527168,0.00019093214,0.000020633468,0.002257669,0.0009965656,0.9769263,0.000012677623,0.00016914374,0.01601562],"study_design_scores_gemma":[0.001695981,0.00042377182,0.003651048,0.00011982943,0.00016035834,0.00036185508,0.0057906574,0.000040880444,0.9838159,0.00045968094,0.0030812495,0.000398752],"about_ca_topic_score_codex":0.0013566732,"about_ca_topic_score_gemma":0.00043952782,"teacher_disagreement_score":0.015616869,"about_ca_system_score_codex":0.00062766526,"about_ca_system_score_gemma":0.00039067093,"threshold_uncertainty_score":0.5300479},"labels":[],"label_agreement":null},{"id":"W2018809053","doi":"10.1007/s11746-002-0468-8","title":"An evaluation of supercritical fluid extraction as an analytical tool to determine fat in canola, flax, solin, and mustard","year":2002,"lang":"en","type":"article","venue":"Journal of the American Oil Chemists Society","topic":"Phase Equilibria and Thermodynamics","field":"Engineering","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":"","funders":"","keywords":"Canola; Chemistry; Extraction (chemistry); Chromatography; Supercritical fluid extraction; Petroleum ether; Vegetable oil; Supercritical fluid; Food science; Organic chemistry","score_opus":0.022575798181577695,"score_gpt":0.2986463202031625,"score_spread":0.27607052202158483,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2018809053","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":[0.99919885,0.000085051965,0.00010490337,0.00017243541,0.00007069517,0.000037563354,0.0000051995016,0.00001181475,0.0003135081],"genre_scores_gemma":[0.99889046,0.000103516744,0.0006916578,0.00011757807,0.00016103948,0.0000021751932,0.0000010352128,0.000020136735,0.0000124209655],"study_design_codex":"bench_or_experimental","study_design_gemma":"simulation_or_modeling","domain_scores_codex":[0.9988441,0.00006165081,0.0003640269,0.00011525239,0.00042901371,0.00018598107],"domain_scores_gemma":[0.9993583,0.000055075685,0.000056817524,0.0002161572,0.00016554541,0.00014809392],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0004916309,0.00012263373,0.00027633467,0.00003383429,0.00002750563,0.000024040772,0.00018212888,0.000056594537,0.000044401208],"category_scores_gemma":[0.00014366557,0.00010222142,0.00013367375,0.00021913281,0.000120485965,0.00024714647,0.000020444553,0.00025711962,6.273077e-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":[0.00004046862,0.00013184661,0.0007211326,0.00003378092,0.000056290533,0.000004962913,0.001391801,0.0051154234,0.9675391,0.000007898809,0.00017737474,0.024779953],"study_design_scores_gemma":[0.00070757355,0.00019526076,0.0046361163,0.000054866847,0.00013635731,0.00015969094,0.0007812312,0.92587554,0.0671022,0.000100988545,0.00007213686,0.00017801812],"about_ca_topic_score_codex":0.00003639768,"about_ca_topic_score_gemma":0.00001740132,"teacher_disagreement_score":0.92076015,"about_ca_system_score_codex":0.0002957267,"about_ca_system_score_gemma":0.000037671685,"threshold_uncertainty_score":0.41684684},"labels":[],"label_agreement":null},{"id":"W2019401447","doi":"10.1007/s11746-008-1237-7","title":"Fractal Dimensions of Simulated and Real Fat Crystal Networks in 3D Space","year":2008,"lang":"en","type":"article","venue":"Journal of the American Oil Chemists Society","topic":"Food Chemistry and Fat Analysis","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":"University of Guelph","funders":"","keywords":"Fractal dimension; Crystal (programming language); Microstructure; Fractal; Materials science; Orderliness; Fraction (chemistry); Mass fraction; Crystallography; Mathematics; Chemistry; Computer science; Chromatography; Composite material; Mathematical analysis","score_opus":0.008487797196432141,"score_gpt":0.20698711433806274,"score_spread":0.1984993171416306,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2019401447","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":[0.99900043,0.00017348406,7.522581e-7,0.00057610817,0.000015870002,0.000009582172,0.00000423773,0.000004098222,0.00021546111],"genre_scores_gemma":[0.99778986,0.0016992032,0.00012318791,0.00009073404,0.00013549459,1.8197188e-7,0.0000019672964,8.9842234e-7,0.0001584506],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.99923396,0.000030738825,0.0002744843,0.00010534512,0.00020313091,0.00015236648],"domain_scores_gemma":[0.9990862,0.00016556012,0.00053166423,0.00005490124,0.00008459483,0.000077093246],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00013408919,0.00009843979,0.00029488117,0.000003114113,0.000110411944,0.0000075062126,0.00019464457,0.00005925117,0.000013086892],"category_scores_gemma":[0.000047277055,0.00003278666,0.00030141493,0.0004361103,0.00039470493,0.00004845819,0.00007738515,0.00026624894,8.051817e-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":[0.000058848193,0.00009320032,0.04167433,0.000006258192,0.00007677974,0.0000073133856,0.00034603503,0.00088723045,0.9538107,3.279905e-7,0.00070662366,0.0023323523],"study_design_scores_gemma":[0.0022308328,0.0009845472,0.6397327,0.00041413927,0.00045872672,0.0007757628,0.012527288,0.018467814,0.31873047,0.00010004134,0.0043966663,0.0011810248],"about_ca_topic_score_codex":0.00031271283,"about_ca_topic_score_gemma":0.000018103588,"teacher_disagreement_score":0.6350802,"about_ca_system_score_codex":0.00003398551,"about_ca_system_score_gemma":0.000012209012,"threshold_uncertainty_score":0.14543068},"labels":[],"label_agreement":null},{"id":"W2021757420","doi":"10.1007/s11746-010-1601-2","title":"Microscale Surface Roughening of Chocolate Viewed with Optical Profilometry","year":2010,"lang":"en","type":"article","venue":"Journal of the American Oil Chemists Society","topic":"Food Chemistry and Fat Analysis","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":"Toronto Metropolitan University","funders":"","keywords":"Differential scanning calorimetry; Materials science; Profilometer; Surface finish; Surface roughness; Phase (matter); Isothermal process; Waviness; Microstructure; Composite material; Temperature cycling; Chemistry; Thermodynamics","score_opus":0.004299650540848185,"score_gpt":0.19823423096013235,"score_spread":0.19393458041928416,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2021757420","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":[0.9982873,0.000052318246,0.0000031111313,0.0009811892,0.000039263694,0.000019206273,0.0000060842085,0.0000065888466,0.00060490845],"genre_scores_gemma":[0.9961123,0.000042083684,0.0031304099,0.000114092996,0.00021355624,5.306696e-7,0.000001427684,0.0000015488929,0.00038406783],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99897146,0.000017265906,0.00033930273,0.00013341488,0.0003308442,0.00020771619],"domain_scores_gemma":[0.99855644,0.0001482954,0.00087568705,0.00009851178,0.00021072777,0.00011031593],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00045169404,0.00012752273,0.00035018567,0.000002211777,0.00011445016,0.000025630652,0.000500998,0.0000640349,0.00003889138],"category_scores_gemma":[0.00006866104,0.0000401152,0.00048624293,0.00061523693,0.00048329827,0.0000619225,0.000075796,0.0005244545,5.491202e-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":[0.00006805365,0.00007652991,0.011404706,0.000017557324,0.00010149426,0.0000011961193,0.00009042913,0.000006864463,0.9828128,0.0000012754288,0.00022404034,0.0051950403],"study_design_scores_gemma":[0.00016402436,0.0001231511,0.024990877,0.000038343245,0.00008782681,0.0000626284,0.0008246814,0.00001719142,0.97213906,0.000008263461,0.0014220916,0.00012183394],"about_ca_topic_score_codex":0.000027953443,"about_ca_topic_score_gemma":0.000012514228,"teacher_disagreement_score":0.013586171,"about_ca_system_score_codex":0.000026212409,"about_ca_system_score_gemma":0.000029353327,"threshold_uncertainty_score":0.2278523},"labels":[],"label_agreement":null},{"id":"W2022498060","doi":"10.1007/s11746-005-1072-7","title":"New technologies to determine solid fat content on‐line","year":2005,"lang":"en","type":"article","venue":"Journal of the American Oil Chemists Society","topic":"NMR spectroscopy and applications","field":"Physics and Astronomy","cited_by":39,"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":"Line (geometry); Nuclear magnetic resonance spectroscopy; Analytical Chemistry (journal); Resolution (logic); Materials science; NMR spectra database; Crystallization; Chemistry; Spectral line; Chromatography; Computer science; Physics; Organic chemistry; Mathematics","score_opus":0.02045723869772192,"score_gpt":0.3275213741159665,"score_spread":0.30706413541824457,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2022498060","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":[0.9554785,0.000056468903,0.0049540214,0.03708131,0.000054083626,0.000048420243,0.000011638716,0.00003190054,0.0022836449],"genre_scores_gemma":[0.981518,0.000026305159,0.014059636,0.0009459251,0.0007980234,0.0000053943527,5.0106235e-7,0.000011186903,0.0026350643],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9992912,0.0000064059595,0.00024537538,0.00010722897,0.00017111983,0.00017867995],"domain_scores_gemma":[0.99908966,0.000038996575,0.00044562516,0.00027319096,0.00007021268,0.000082328654],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000067174544,0.00011712984,0.00022575246,0.000010844275,0.00009998794,0.000026851674,0.00046223513,0.000017570297,0.000036086796],"category_scores_gemma":[0.000013084256,0.00007583801,0.00034582804,0.00020141734,0.000103780105,0.000041482752,0.000081374004,0.0002960128,0.000013047846],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000034890232,0.00018075835,0.0011064337,0.0000041420335,0.00016268672,3.412402e-7,0.00041596568,0.00038296668,0.59211296,0.0005229883,0.05488613,0.35018972],"study_design_scores_gemma":[0.00034826176,0.000114887436,0.00024953787,0.000040536866,0.00003846586,0.0000062054296,0.0013383807,0.00009676553,0.96025205,0.00060193095,0.036780976,0.00013201906],"about_ca_topic_score_codex":0.00003183441,"about_ca_topic_score_gemma":0.0000010996655,"teacher_disagreement_score":0.36813906,"about_ca_system_score_codex":0.00008782311,"about_ca_system_score_gemma":0.00006231978,"threshold_uncertainty_score":0.30925843},"labels":[],"label_agreement":null},{"id":"W2022546453","doi":"10.1007/s11746-001-0253-8","title":"Free radical scavenging capacity as related to antioxidant activity and ginsenoside composition of Asian and North American ginseng extracts","year":2001,"lang":"en","type":"article","venue":"Journal of the American Oil Chemists Society","topic":"Ginseng Biological Effects and Applications","field":"Biochemistry, Genetics and Molecular Biology","cited_by":81,"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":"Ginseng; Chemistry; Ginsenoside; American ginseng; Antioxidant; Lipid peroxidation; Araliaceae; Traditional medicine; Radical; Food science; Chromatography; Biochemistry","score_opus":0.007548759393574859,"score_gpt":0.2422176882033583,"score_spread":0.23466892880978343,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2022546453","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":[0.99705184,0.00009147082,0.0001651738,0.0024653291,0.000019135266,0.00005713521,0.000016409527,0.0000056697068,0.00012782072],"genre_scores_gemma":[0.99662024,0.00087533286,0.0019832156,0.00041226015,0.000066630426,0.0000025735058,0.000001954521,0.000011449947,0.000026353422],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.9991234,0.00008152198,0.00024172672,0.00020421526,0.00016379601,0.00018533196],"domain_scores_gemma":[0.9988796,0.00005638392,0.00054339244,0.00025436046,0.00008959444,0.00017665903],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00023830071,0.00014353463,0.0003005443,0.000013388413,0.00013096571,0.000018004968,0.00020940733,0.000052507083,0.0000010255262],"category_scores_gemma":[0.00015035759,0.00010237342,0.00017737896,0.00026285814,0.0007856326,0.0000069872735,0.00013161093,0.00026995936,1.8106668e-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":[0.00008409717,0.00009417384,0.009896104,0.00001658245,0.0000815072,0.0000023208781,0.00015369598,0.000038657676,0.9747793,0.0000069580033,0.00019678994,0.014649833],"study_design_scores_gemma":[0.0006234526,0.0005542723,0.65747136,0.00006231713,0.0000729417,0.00055460096,0.00029887963,0.00011616209,0.33838812,0.000048556794,0.0015762062,0.00023312806],"about_ca_topic_score_codex":0.00012032208,"about_ca_topic_score_gemma":0.0000143929165,"teacher_disagreement_score":0.64757526,"about_ca_system_score_codex":0.00003371132,"about_ca_system_score_gemma":0.000043530446,"threshold_uncertainty_score":0.4174667},"labels":[],"label_agreement":null},{"id":"W2023309225","doi":"10.1007/s11746-012-2031-0","title":"Classification of Geographical Origin by PNN Analysis of Fatty Acid Data and Level of Contaminants in Oils From Peruvian Anchovy","year":2012,"lang":"en","type":"article","venue":"Journal of the American Oil Chemists Society","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":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Kingston Health Sciences Centre","funders":"Norges Forskningsråd","keywords":"Anchovy; Principal component analysis; Docosahexaenoic acid; Fatty acid; Stock (firearms); Fishery; Geography; Environmental science; Polyunsaturated fatty acid; Biology; Mathematics; Statistics; Archaeology; Biochemistry; Fish <Actinopterygii>","score_opus":0.11069114683100362,"score_gpt":0.31476128587370894,"score_spread":0.20407013904270532,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2023309225","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":[0.9982827,0.00054986944,0.0000066874836,0.00059888896,0.000019936784,0.00001850899,0.000502824,0.0000012623781,0.000019370778],"genre_scores_gemma":[0.9989424,0.00048089898,0.00039654598,0.00005471929,0.00007600319,3.9531974e-7,0.000031178104,7.185681e-7,0.000017184871],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.99878913,0.00010897727,0.00051343004,0.0001480037,0.00030074187,0.00013973236],"domain_scores_gemma":[0.99827534,0.00016957837,0.0012086334,0.00015425483,0.000118227406,0.00007395764],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00095686916,0.00009043008,0.0004995012,0.000010025204,0.00003394532,0.0000064965275,0.00048240315,0.000050705086,0.000026111657],"category_scores_gemma":[0.0001559678,0.00003456675,0.0002459931,0.0007327024,0.0004438019,0.00012221378,0.00010770013,0.00016720576,6.35349e-8],"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":[0.000022897797,0.000108944565,0.4098563,0.000010840049,0.00011489961,2.8594005e-8,0.00021849395,8.449595e-8,0.5801895,0.000001556959,0.00016356504,0.009312876],"study_design_scores_gemma":[0.00011031639,0.000038137947,0.85728544,0.000022511056,0.00016718559,8.291392e-7,0.0011570009,0.000055700748,0.14088921,0.000009026458,0.00020684642,0.000057818244],"about_ca_topic_score_codex":0.0010676853,"about_ca_topic_score_gemma":0.00009380437,"teacher_disagreement_score":0.44742912,"about_ca_system_score_codex":0.000019299834,"about_ca_system_score_gemma":0.000014005299,"threshold_uncertainty_score":0.16352066},"labels":[],"label_agreement":null},{"id":"W2023736216","doi":"10.1007/s11746-006-5046-6","title":"Modification of the Avrami model for application to the kinetics of the melt crystallization of lipids","year":2006,"lang":"en","type":"article","venue":"Journal of the American Oil Chemists Society","topic":"Food Chemistry and Fat Analysis","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":"Alberta Ministry of Agriculture and Forestry; University of Alberta","funders":"Archer Daniels Midland","keywords":"Crystallization; Nucleation; Kinetics; Avrami equation; Thermodynamics; Materials science; Diffusion; Growth rate; Morphology (biology); Curse of dimensionality; Volume fraction; Crystal growth; Crystallization of polymers; Mathematics; Physics; Statistics","score_opus":0.011359277057362064,"score_gpt":0.2226674858467422,"score_spread":0.21130820878938014,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2023736216","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":[0.9924135,0.0000488073,0.0015911442,0.005655911,0.000020942161,0.000078603865,0.00003718021,0.0000022299246,0.00015166141],"genre_scores_gemma":[0.99895424,0.000041485717,0.00036108823,0.00015388352,0.00014852425,0.00000603201,0.000004033882,0.0000012877382,0.00032944244],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99907315,0.000031484487,0.00039421822,0.00008791215,0.00032404167,0.0000891695],"domain_scores_gemma":[0.9980039,0.00009748506,0.0013434113,0.00017605242,0.00035957678,0.000019600067],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0002527876,0.00007945925,0.00018195908,0.0000020149275,0.00010641968,0.000008903272,0.00074472645,0.000042608925,0.0000021049623],"category_scores_gemma":[0.000074642674,0.000021679029,0.0005362466,0.00053590856,0.0002636628,0.000023443954,0.00007144253,0.00009655064,4.305661e-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":[0.000018523777,0.00008041022,0.00047133074,0.0000220182,0.000030858166,1.4534843e-9,0.00020694576,0.014991321,0.9802452,0.000028092863,0.0010045923,0.0029007418],"study_design_scores_gemma":[0.00008751262,0.00004204456,0.006858986,0.00002945468,0.00012704823,0.0000017923402,0.000650463,0.019680332,0.9711036,0.00040968423,0.0009490982,0.00005999718],"about_ca_topic_score_codex":0.00007597631,"about_ca_topic_score_gemma":0.00002476925,"teacher_disagreement_score":0.0091415765,"about_ca_system_score_codex":0.000040185812,"about_ca_system_score_gemma":0.000018019336,"threshold_uncertainty_score":0.13838993},"labels":[],"label_agreement":null},{"id":"W2023790194","doi":"10.1007/s11746-011-1902-0","title":"Effect of Temperature and Time on the Stability of Salmon Skin Oil During Storage","year":2011,"lang":"en","type":"article","venue":"Journal of the American Oil Chemists Society","topic":"Edible Oils Quality and Analysis","field":"Chemistry","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":"McGill University","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"TBARS; Thiobarbituric acid; Peroxide value; Chemistry; Malondialdehyde; Peroxide; Fatty acid; Fish oil; Acid value; Food science; Fish <Actinopterygii>; Lipid peroxidation; Biochemistry; Fishery; Antioxidant; Biology; Organic chemistry","score_opus":0.008069118998746159,"score_gpt":0.22707893740262436,"score_spread":0.2190098184038782,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2023790194","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":[0.9974154,0.00028830266,2.032234e-7,0.0001728942,0.000017622968,0.0000076191895,0.000017646267,0.0000058742094,0.0020744149],"genre_scores_gemma":[0.99866235,0.0006374211,0.00007597514,0.00006188696,0.00011675394,0.0000012985566,6.225635e-7,0.000014666925,0.0004290096],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99860984,0.00016924654,0.00046013252,0.00015163126,0.00044628046,0.00016287308],"domain_scores_gemma":[0.9974757,0.00053857313,0.0013175856,0.00045901336,0.00013695369,0.00007216847],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0012445833,0.00017692582,0.00056150823,0.000011240295,0.00010574181,0.000011848933,0.00045765244,0.000083469684,0.0001816669],"category_scores_gemma":[0.00033290894,0.00009424942,0.0007225443,0.00024953473,0.00067130895,0.000051514395,0.00009911663,0.0005982989,5.152259e-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":[0.00024903766,0.000118915064,0.0038558256,0.0014725708,0.00034954745,0.0000016249671,0.0032732259,0.000005563159,0.98928255,0.0000016286494,0.00017001684,0.0012194725],"study_design_scores_gemma":[0.00035782007,0.0000877609,0.0007489354,0.00040034042,0.00018327383,0.000015392334,0.0015235338,0.00002133367,0.9965399,0.000010622525,0.000016194357,0.00009489689],"about_ca_topic_score_codex":0.000070432056,"about_ca_topic_score_gemma":9.3856227e-7,"teacher_disagreement_score":0.007257324,"about_ca_system_score_codex":0.000084731066,"about_ca_system_score_gemma":0.000052716245,"threshold_uncertainty_score":0.384338},"labels":[],"label_agreement":null},{"id":"W2023872828","doi":"10.1007/s11746-008-1293-z","title":"An In‐vitro Investigation of Selected Biological Activities of Hydrolysed Flaxseed (<i>Linum usitatissimum</i> L.) Proteins","year":2008,"lang":"en","type":"article","venue":"Journal of the American Oil Chemists Society","topic":"Protein Hydrolysis and Bioactive Peptides","field":"Biochemistry, Genetics and Molecular Biology","cited_by":135,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Agriculture and Agri-Food Canada; University of Saskatchewan","funders":"Ministry of Agriculture - Saskatchewan","keywords":"Hydrolysate; Chemistry; Hydrolysis; Linum; Chromatography; Enzymatic hydrolysis; Biochemistry; Food science; Biology; Botany","score_opus":0.012232915091931206,"score_gpt":0.2396033280860119,"score_spread":0.2273704129940807,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2023872828","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":[0.99944025,0.00021039942,0.000059656668,0.00015318202,0.000017957644,0.00006583743,0.000018507086,0.0000033256579,0.00003088592],"genre_scores_gemma":[0.99535674,0.00034052363,0.0039965915,0.00013815965,0.00010963544,0.000006319985,0.0000110417,0.000012610757,0.000028405604],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99870336,0.00017721597,0.00049253035,0.00018146957,0.00026654225,0.0001788547],"domain_scores_gemma":[0.99799955,0.000038606286,0.0013579561,0.00026118563,0.00026932795,0.000073345705],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00035644643,0.00015925115,0.00044185878,0.00002905483,0.00006147936,0.0000053144386,0.0003730408,0.00011218896,0.0000021023507],"category_scores_gemma":[0.00018214449,0.00010760126,0.00035348593,0.00042144555,0.0009589705,0.00001446262,0.00006924522,0.00023687542,5.962741e-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":[0.00039250258,0.0001376908,0.01880872,0.000027067761,0.00013240422,0.0000011289692,0.0004997018,0.000056257864,0.9791067,3.3959267e-7,0.00009152673,0.00074595085],"study_design_scores_gemma":[0.00050754513,0.00044549094,0.030152613,0.000031616033,0.000023252416,0.000037972044,0.00034239868,0.000075512115,0.9682078,0.00001997604,0.000037529237,0.00011832557],"about_ca_topic_score_codex":0.00007566339,"about_ca_topic_score_gemma":0.0000037216714,"teacher_disagreement_score":0.011343894,"about_ca_system_score_codex":0.000046217385,"about_ca_system_score_gemma":0.0002626765,"threshold_uncertainty_score":0.43878523},"labels":[],"label_agreement":null},{"id":"W2024587606","doi":"10.1007/s11746-013-2294-0","title":"Negative Pressure Induced Cavity Formation During Cocoa Butter Crystallization","year":2013,"lang":"en","type":"article","venue":"Journal of the American Oil Chemists Society","topic":"Food Chemistry and Fat Analysis","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 Guelph","funders":"","keywords":"Crystallization; Materials science; Void (composites); Phase (matter); Mineralogy; Chemistry; Chemical engineering; Food science; Composite material; Organic chemistry","score_opus":0.008751400451281654,"score_gpt":0.200733752609923,"score_spread":0.19198235215864135,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2024587606","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":[0.997499,0.00002530386,0.0000031420116,0.0021108931,0.000021932145,0.000027236636,0.000004934896,0.000012410018,0.00029517655],"genre_scores_gemma":[0.9988861,0.000050345057,0.0000939874,0.0002965212,0.00025369364,0.0000036013048,0.00000346057,9.2410386e-7,0.00041134327],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9991978,0.000038993883,0.00025372746,0.00009427064,0.00026916052,0.00014604759],"domain_scores_gemma":[0.9987989,0.000057688158,0.00076456706,0.000060502327,0.00024939748,0.00006893187],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00011939347,0.000102352205,0.00018721569,0.0000023760913,0.00019861726,0.00006311957,0.00029456153,0.000051729603,0.000083808314],"category_scores_gemma":[0.000063900065,0.000035911093,0.0003428473,0.00032254297,0.00010004152,0.00026934827,0.0000633109,0.00022853466,0.0000022818574],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000010525246,0.00003056125,0.0011341883,0.000018645778,0.00007120423,2.069189e-7,0.00039106814,0.000025344692,0.99410284,2.288416e-7,0.00139252,0.0028226739],"study_design_scores_gemma":[0.00016828145,0.000048877424,0.058204003,0.000039323873,0.00008390751,0.000026354362,0.0024082372,0.00034062596,0.93782693,0.000054486292,0.00065732753,0.00014165194],"about_ca_topic_score_codex":0.00015918288,"about_ca_topic_score_gemma":0.000008386372,"teacher_disagreement_score":0.057069812,"about_ca_system_score_codex":0.000058544687,"about_ca_system_score_gemma":0.000009282655,"threshold_uncertainty_score":0.15276235},"labels":[],"label_agreement":null},{"id":"W2024668405","doi":"10.1007/s11746-001-0223-1","title":"Solubility of the diarrheic shellfish toxin okadaic acid in supercritical CO<sub>2</sub>","year":2001,"lang":"en","type":"article","venue":"Journal of the American Oil Chemists Society","topic":"Marine Toxins and Detection Methods","field":"Environmental Science","cited_by":14,"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":"National Research Council Canada","keywords":"Solubility; Chemistry; Okadaic acid; Supercritical fluid; Methanol; Chromatography; Solvent; Saturation (graph theory); Derivatization; Supercritical fluid extraction; Analytical Chemistry (journal); High-performance liquid chromatography; Organic chemistry","score_opus":0.008366339054444708,"score_gpt":0.2524566854047721,"score_spread":0.24409034635032742,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2024668405","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":[0.99531066,0.000029741,0.000089357076,0.0013978049,0.00011420883,0.00003682353,0.0000034206114,0.0000058128717,0.0030121738],"genre_scores_gemma":[0.99759704,0.00023376872,0.0011049537,0.00081137795,0.00008708505,0.0000023863545,1.3326758e-7,0.000011872413,0.00015137787],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.998193,0.00024631404,0.00050492206,0.00018612022,0.0005886628,0.00028096663],"domain_scores_gemma":[0.9989876,0.00018091695,0.00024909305,0.00043440924,0.00003078144,0.00011720743],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0013973437,0.00014473764,0.00033842397,0.000009781328,0.00011852628,0.000017879422,0.000644246,0.00005964415,0.00023448523],"category_scores_gemma":[0.00041986164,0.00008762857,0.00056946994,0.00061199674,0.0011740375,0.00010251702,0.00030267303,0.00059044355,0.0000032138205],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000040539377,0.00015324177,0.10710209,0.0000152279545,0.000016884951,0.000002365647,0.00034369805,0.00010839594,0.8706102,0.0000010371693,0.0018517441,0.019754604],"study_design_scores_gemma":[0.00035744073,0.000055515164,0.19905832,0.000025257306,0.000024747902,0.00012809294,0.0005049055,0.0002838348,0.79755,0.00020711294,0.0016744245,0.00013030428],"about_ca_topic_score_codex":0.00021615367,"about_ca_topic_score_gemma":0.00007102307,"teacher_disagreement_score":0.09195623,"about_ca_system_score_codex":0.00036775565,"about_ca_system_score_gemma":0.0000563572,"threshold_uncertainty_score":0.43257898},"labels":[],"label_agreement":null},{"id":"W2028073393","doi":"10.1007/s11746-002-0577-4","title":"Antiradical activity of extracts of almond and its by‐products","year":2002,"lang":"en","type":"article","venue":"Journal of the American Oil Chemists Society","topic":"Free Radicals and Antioxidants","field":"Chemistry","cited_by":130,"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":"DPPH; Chemistry; Antioxidant; Trolox; Hydroxyl radical; Hydrogen peroxide; Scavenging; Superoxide radical; Food science; Superoxide; Botany; Organic chemistry; Superoxide dismutase; Biology; Enzyme","score_opus":0.013497607494039974,"score_gpt":0.22832446807036813,"score_spread":0.21482686057632816,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2028073393","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":[0.9940692,0.0031586136,0.0000019513259,0.0012360371,0.00003770371,0.000009837614,0.000027097369,0.000005355344,0.001454202],"genre_scores_gemma":[0.9942902,0.003968303,0.00029073333,0.0000749944,0.00015605685,3.5662185e-7,3.1839286e-7,0.000017389631,0.0012016721],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9986599,0.000024842684,0.00043247346,0.00016699813,0.00050334743,0.00021244952],"domain_scores_gemma":[0.9978331,0.00012197508,0.0014857681,0.00026333553,0.00016382836,0.00013203996],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00024425928,0.00015683823,0.00052083837,0.0000098368955,0.000057984147,0.000010819244,0.00038704945,0.00008025745,0.00011187102],"category_scores_gemma":[0.0003020304,0.00011076749,0.0003452829,0.00022296363,0.0007052637,0.0001006766,0.00008395857,0.000449351,4.624541e-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":[0.000027358814,0.00034397235,0.0009483247,0.00033798383,0.00012918536,0.0000032452463,0.00024922824,0.0000013000728,0.9737492,0.0000023621103,0.010667273,0.013540557],"study_design_scores_gemma":[0.00048105136,0.000042722957,0.0014009567,0.00017792784,0.00006837757,0.00013423765,0.00013063541,0.00025577977,0.9936396,0.000008470629,0.0035389962,0.00012127867],"about_ca_topic_score_codex":0.000018098737,"about_ca_topic_score_gemma":2.0785582e-7,"teacher_disagreement_score":0.019890355,"about_ca_system_score_codex":0.000044711298,"about_ca_system_score_gemma":0.00005127577,"threshold_uncertainty_score":0.45169672},"labels":[],"label_agreement":null},{"id":"W2028332844","doi":"10.1007/s11746-006-1008-2","title":"Physical Properties of Polyurethanes Produced from Polyols from Seed Oils: II. Foams","year":2006,"lang":"en","type":"article","venue":"Journal of the American Oil Chemists Society","topic":"Polymer composites and self-healing","field":"Materials Science","cited_by":258,"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; Archer Daniels Midland","keywords":"Castor oil; Polyol; Polyurethane; Thermogravimetric analysis; Canola; Soybean oil; Hydroxyl value; Materials science; Chemical engineering; Organic chemistry; Composite material; Chemistry; Food science","score_opus":0.008931148049264322,"score_gpt":0.21713292874831605,"score_spread":0.20820178069905174,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2028332844","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":[0.996537,0.0015976268,0.000016308295,0.0014330208,0.00022278796,0.000032865966,0.00004371961,0.000023165992,0.000093449366],"genre_scores_gemma":[0.99594736,0.000040179053,0.0022761086,0.00028858482,0.0012478622,0.000002168297,0.0000023021921,0.000023299785,0.0001721477],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9982598,0.00008627504,0.000530273,0.00023381246,0.00059742527,0.00029242173],"domain_scores_gemma":[0.99791276,0.000094702,0.0013527133,0.0003927417,0.00016357386,0.00008348983],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00023091794,0.0002054465,0.000603254,0.000012082047,0.00018419349,0.000056046185,0.00070924946,0.00004676066,0.000012578297],"category_scores_gemma":[0.000057745954,0.00012645252,0.0005487576,0.0002081948,0.00050258305,0.00014071766,0.00018955283,0.00026604076,0.000002133562],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00010768455,0.0002038362,0.0008991817,0.000025585969,0.00006883182,0.0000013335635,0.002535071,0.000051630945,0.9951966,0.0000022514325,0.00038341223,0.0005246189],"study_design_scores_gemma":[0.00038937072,0.00006262285,0.0016609749,0.00016396871,0.00010265798,0.000011092339,0.0006378573,0.00027899293,0.99627537,0.00017053519,0.00008566321,0.00016087815],"about_ca_topic_score_codex":0.004794269,"about_ca_topic_score_gemma":0.0000071897057,"teacher_disagreement_score":0.004787079,"about_ca_system_score_codex":0.00009603124,"about_ca_system_score_gemma":0.00016198316,"threshold_uncertainty_score":0.72475326},"labels":[],"label_agreement":null},{"id":"W2029008706","doi":"10.1007/s11746-006-5037-7","title":"Oxidative stability of flax and hemp oils","year":2006,"lang":"en","type":"article","venue":"Journal of the American Oil Chemists Society","topic":"Free Radicals and Antioxidants","field":"Chemistry","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":"Memorial University of Newfoundland","funders":"","keywords":"DPPH; Chemistry; Antioxidant; Composition (language); Food science; Oxidative phosphorylation; Pigment; Fluorescent light; Scavenging; Organic chemistry; Fluorescence; Biochemistry","score_opus":0.007921677218844039,"score_gpt":0.22810423991495854,"score_spread":0.2201825626961145,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2029008706","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":[0.99475753,0.0004583408,0.000014215647,0.0005488705,0.000026973035,0.00000756544,0.000021707285,0.0000073372917,0.004157469],"genre_scores_gemma":[0.9976758,0.0002933356,0.0012698879,0.000094333416,0.00021518259,6.8099297e-7,7.307982e-7,0.000013086458,0.00043700953],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9988161,0.00002290214,0.00046559516,0.00013967174,0.00036838776,0.0001873535],"domain_scores_gemma":[0.9982049,0.00014169833,0.0011421759,0.0002616685,0.00016765534,0.00008193645],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00029763347,0.0001395321,0.0004046617,0.00000621516,0.00007451639,0.000017556145,0.00031756857,0.00005337565,0.000090525435],"category_scores_gemma":[0.00012113734,0.00009318553,0.00042834043,0.00015834198,0.0009830658,0.00006719383,0.00008896714,0.00033677163,3.3204742e-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":[0.000029723138,0.00013037767,0.011832008,0.00016163583,0.00007753502,0.0000017949819,0.00024136242,0.0000029505431,0.98221725,0.000008022222,0.0026613718,0.0026359884],"study_design_scores_gemma":[0.00043524653,0.000021356078,0.005304591,0.0001021087,0.000048766873,0.000047846934,0.0008174575,0.00003794234,0.991674,0.00017603177,0.0012239943,0.00011067333],"about_ca_topic_score_codex":0.00013345417,"about_ca_topic_score_gemma":0.0000033939891,"teacher_disagreement_score":0.009456755,"about_ca_system_score_codex":0.00009798398,"about_ca_system_score_gemma":0.0001069841,"threshold_uncertainty_score":0.37999958},"labels":[],"label_agreement":null},{"id":"W2029037598","doi":"10.1007/s11746-005-1064-7","title":"Radical scavenging activity of canola hull phenolics","year":2005,"lang":"en","type":"article","venue":"Journal of the American Oil Chemists Society","topic":"Phytochemicals and Antioxidant Activities","field":"Medicine","cited_by":33,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Memorial University of Newfoundland; University of Saskatchewan; St. Francis Xavier University","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Chemistry; ABTS; Trolox; Trolox equivalent antioxidant capacity; DPPH; Canola; Acetone; Antioxidant; Chromatography; Vanillin; Proanthocyanidin; Organic chemistry; Food science; Polyphenol","score_opus":0.009411276737507517,"score_gpt":0.26148658224512433,"score_spread":0.2520753055076168,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2029037598","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":[0.99474555,0.000262857,0.000043780867,0.00344774,0.000043190736,0.000020292826,0.000004790898,0.0000092525015,0.0014225597],"genre_scores_gemma":[0.9955955,0.00044440845,0.0022789177,0.0006002382,0.00066404586,7.511644e-7,2.6518458e-7,0.000016752165,0.00039910866],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9989229,0.000023746677,0.00030230827,0.00010023533,0.00044112932,0.00020971065],"domain_scores_gemma":[0.9986083,0.00009655294,0.00081919145,0.00021934194,0.00013383132,0.0001227929],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0002505191,0.00012873267,0.0005079444,0.000016257705,0.000058336827,0.0000085490665,0.00021226241,0.000050054685,0.000013776459],"category_scores_gemma":[0.00012680245,0.000085772655,0.0006946996,0.0002271035,0.0005629088,0.00008535083,0.000064541615,0.0005358622,5.3567175e-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":[0.00010552287,0.00022075138,0.0015375076,0.00008932877,0.00017261025,0.000002147416,0.00053678756,0.000012342434,0.9716012,0.0000033690978,0.0026939334,0.02302449],"study_design_scores_gemma":[0.0007155348,0.000065498316,0.004575135,0.00024863088,0.00013447175,0.00025993292,0.00040536106,0.00023670563,0.9894101,0.000016440907,0.003833913,0.00009829383],"about_ca_topic_score_codex":0.000022703543,"about_ca_topic_score_gemma":5.887012e-7,"teacher_disagreement_score":0.022926196,"about_ca_system_score_codex":0.00020343544,"about_ca_system_score_gemma":0.0002509409,"threshold_uncertainty_score":0.34977072},"labels":[],"label_agreement":null},{"id":"W2029734042","doi":"10.1007/s11746-011-1918-5","title":"Antioxidant Phenolics of Millet Control Lipid Peroxidation in Human LDL Cholesterol and Food Systems","year":2011,"lang":"en","type":"article","venue":"Journal of the American Oil Chemists Society","topic":"Phytochemicals and Antioxidant Activities","field":"Medicine","cited_by":68,"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","keywords":"Food science; Chemistry; Antioxidant; Lipid peroxidation; Nutraceutical; Butylated hydroxyanisole; Ingredient; Linoleic acid; Ferulic acid; Cholesterol; Biochemistry; Fatty acid","score_opus":0.01743620149278314,"score_gpt":0.24265601930816183,"score_spread":0.2252198178153787,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2029734042","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":[0.9987806,0.00036186405,0.000026822592,0.00021665933,0.000048735248,0.000060453567,0.000008751858,0.0000055560613,0.00049057644],"genre_scores_gemma":[0.9988957,0.00041827487,0.0001958447,0.0002176802,0.00019049516,0.000002972058,5.089408e-7,0.00001530516,0.00006318518],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9989332,0.000041303538,0.00047503988,0.00011284503,0.00027429342,0.00016332483],"domain_scores_gemma":[0.9985559,0.000046018846,0.0009883231,0.00018328696,0.0001487178,0.000077733464],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0003060243,0.00013198683,0.00056383904,0.000028777804,0.0000422871,0.000011314815,0.0001452939,0.000051951858,0.000003193109],"category_scores_gemma":[0.000055843742,0.00008915733,0.000266944,0.00015287333,0.0003929261,0.000085427695,0.000035981753,0.00030661613,1.0486621e-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":[0.00008015881,0.0002081992,0.026104769,0.00025107086,0.00015910676,0.0000012626031,0.0016949831,0.0000018768042,0.97061044,0.0000112648195,0.00017545575,0.0007014285],"study_design_scores_gemma":[0.004465464,0.0007188642,0.18793814,0.001173532,0.00025805138,0.00037766475,0.0056896065,0.00014411416,0.7987696,0.00005206978,0.00019529657,0.00021758955],"about_ca_topic_score_codex":0.0000689092,"about_ca_topic_score_gemma":0.000001468274,"teacher_disagreement_score":0.17184082,"about_ca_system_score_codex":0.000072274874,"about_ca_system_score_gemma":0.00006224138,"threshold_uncertainty_score":0.36357304},"labels":[],"label_agreement":null},{"id":"W2030189401","doi":"10.1007/s11746-012-2139-2","title":"Lipase Immobilized Methacrylate Polymer Monolith Microreactor for Lipid Transformations and Online Analytics","year":2012,"lang":"en","type":"article","venue":"Journal of the American Oil Chemists Society","topic":"Enzyme Catalysis and Immobilization","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":"MacEwan University","funders":"MacEwan University; University of Alberta","keywords":"Microreactor; Monolith; Lipase; Chemistry; Glycidyl methacrylate; Chromatography; Immobilized enzyme; Methacrylate; Lauric acid; Polymer; Chemical engineering; Organic chemistry; Catalysis; Polymerization; Enzyme","score_opus":0.011524123908963452,"score_gpt":0.27013458979396976,"score_spread":0.2586104658850063,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2030189401","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":[0.99620396,0.002159202,0.00091703364,0.000497557,0.000075800766,0.000045162105,0.000066137996,0.0000027416468,0.0000324164],"genre_scores_gemma":[0.99393666,0.0018787025,0.0025333317,0.00061475707,0.00049866654,0.000005059428,0.00004628088,0.000020264386,0.0004663027],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9992334,0.000029533665,0.0003268492,0.00010112826,0.00011355811,0.00019550182],"domain_scores_gemma":[0.99895465,0.000031699496,0.00051880616,0.00020982652,0.00017266876,0.000112344926],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00029967222,0.00012738962,0.00023602502,0.000013889134,0.00008508391,0.000020240635,0.00016848459,0.000062364736,0.0000026674352],"category_scores_gemma":[0.00009256497,0.00008634605,0.0004577089,0.00014216515,0.00017535698,0.000016331287,0.00003881049,0.000117589574,1.4832492e-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":[0.0000627604,0.00013579147,0.0008917792,0.000033245004,0.00022891864,2.6814506e-8,0.00042527964,0.000013210512,0.9931942,0.0000029385046,0.0021767414,0.0028350947],"study_design_scores_gemma":[0.00071799266,0.000107729466,0.0011900336,0.000017173817,0.0002526541,0.000041252926,0.00091335346,0.00015737276,0.9714814,0.0000034632367,0.02497298,0.00014462802],"about_ca_topic_score_codex":0.0000075917446,"about_ca_topic_score_gemma":0.0000015202472,"teacher_disagreement_score":0.02279624,"about_ca_system_score_codex":0.000032750555,"about_ca_system_score_gemma":0.000070157665,"threshold_uncertainty_score":0.352109},"labels":[],"label_agreement":null},{"id":"W2030274525","doi":"10.1007/s11746-006-1012-6","title":"Time, Temperature, and Concentration Dependence of Ricinelaidic Acid–Canola Oil Organogelation","year":2006,"lang":"en","type":"article","venue":"Journal of the American Oil Chemists Society","topic":"Supramolecular Self-Assembly in Materials","field":"Materials Science","cited_by":68,"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":"Rheology; Microstructure; Canola; Optical microscope; Materials science; Analytical Chemistry (journal); Elasticity (physics); Chemistry; Chromatography; Scanning electron microscope; Chemical engineering; Crystallography; Composite material; Food science","score_opus":0.0036837906231610125,"score_gpt":0.2149102460487374,"score_spread":0.2112264554255764,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2030274525","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":[0.9986621,0.00047384214,0.000027847787,0.00027551246,0.00017600617,0.000022433687,0.000009820527,0.000014884561,0.000337545],"genre_scores_gemma":[0.99634033,0.00019068141,0.0028092861,0.00020253306,0.00020837302,0.000001503012,0.0000021445353,0.00001774266,0.0002274279],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99840397,0.00013791748,0.00055504154,0.00017177133,0.00053408154,0.0001972236],"domain_scores_gemma":[0.99777204,0.00010054328,0.001507768,0.00024604265,0.00031771063,0.00005588546],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00068437646,0.00015692427,0.00037440946,0.000013550933,0.000112741276,0.00007648124,0.0003526988,0.00007404271,0.000048015994],"category_scores_gemma":[0.00017317277,0.000111545465,0.0001634075,0.00027634803,0.00041921224,0.000202962,0.000074822085,0.00016529961,0.000004707328],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000036003763,0.000039916275,0.00095109234,0.00004573195,0.000019547064,0.000002373209,0.00027690644,0.00007148101,0.9973398,0.000008533383,0.00095465785,0.00025396474],"study_design_scores_gemma":[0.000392328,0.000048434486,0.0032405425,0.00007844701,0.00006694726,0.00013644666,0.00020398713,0.000045444798,0.99549276,0.000053020052,0.00012498112,0.000116666466],"about_ca_topic_score_codex":0.00006744081,"about_ca_topic_score_gemma":0.0000013107762,"teacher_disagreement_score":0.0027814384,"about_ca_system_score_codex":0.00013207913,"about_ca_system_score_gemma":0.00018231856,"threshold_uncertainty_score":0.4548692},"labels":[],"label_agreement":null},{"id":"W2032252119","doi":"10.1007/s11746-006-1205-z","title":"Computer simulation of fractal dimensions of fat crystal networks","year":2006,"lang":"en","type":"article","venue":"Journal of the American Oil Chemists Society","topic":"Food Chemistry and Fat Analysis","field":"Agricultural and Biological Sciences","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 Guelph","funders":"","keywords":"Fractal dimension; Fractal; Materials science; Crystal (programming language); Rheology; Fractal analysis; Volume fraction; Microstructure; Crystallography; Mathematics; Chemistry; Composite material; Mathematical analysis; Computer science","score_opus":0.0066658327014941276,"score_gpt":0.20791055315461213,"score_spread":0.201244720453118,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2032252119","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":[0.99940133,0.000092824936,0.000081537466,0.00023651143,0.000029896128,0.000008603929,0.000007946944,0.0000035175078,0.00013783197],"genre_scores_gemma":[0.9990003,0.000044674183,0.00033824195,0.00007214747,0.00045023268,1.7102899e-7,0.000005166412,7.6698615e-7,0.00008831329],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9991763,0.000024613812,0.0003609957,0.00007922038,0.00024847683,0.00011038126],"domain_scores_gemma":[0.99849373,0.00019016922,0.001040642,0.000057392583,0.00018125608,0.000036832145],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00012793837,0.00008421773,0.00027110925,0.0000023757507,0.000071258815,0.000008537684,0.0002330281,0.000046924,0.0000188179],"category_scores_gemma":[0.000016166598,0.000027413445,0.00062174705,0.00032828943,0.0002442524,0.000043462474,0.000060013444,0.00015659865,8.8614364e-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":[0.0000301902,0.00012252241,0.0054825353,0.000009889984,0.00008517648,4.7311468e-7,0.00005168487,0.05047716,0.9359944,9.115242e-7,0.0014837395,0.006261337],"study_design_scores_gemma":[0.0009979694,0.00077331235,0.12514383,0.00031280523,0.0006714641,0.00006237247,0.0023104062,0.15189327,0.71100706,0.0002910412,0.0058349716,0.00070149626],"about_ca_topic_score_codex":0.000089894565,"about_ca_topic_score_gemma":0.000004485148,"teacher_disagreement_score":0.22498731,"about_ca_system_score_codex":0.000024309815,"about_ca_system_score_gemma":0.0000074273185,"threshold_uncertainty_score":0.11178879},"labels":[],"label_agreement":null},{"id":"W2033753529","doi":"10.1007/s11746-007-1121-x","title":"Synthesis of Biodiesel from Canola Oil Using Heterogeneous Base Catalyst","year":2007,"lang":"en","type":"article","venue":"Journal of the American Oil Chemists Society","topic":"Biodiesel Production and Applications","field":"Engineering","cited_by":128,"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":"Courant Forschungszentrum Geobiologie, Georg-August-Universität Göttingen; Natural Sciences and Engineering Research Council of Canada","keywords":"Catalysis; Transesterification; Methanol; Chemistry; Biodiesel; Canola; Alkali metal; Biodiesel production; Leaching (pedology); Alcohol; Nuclear chemistry; Organic chemistry","score_opus":0.013347582437440568,"score_gpt":0.23188654733571595,"score_spread":0.21853896489827537,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2033753529","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":[0.99804366,0.000645624,0.00031197545,0.0003256181,0.00014710121,0.000009744255,0.0000496425,0.000026676307,0.0004399382],"genre_scores_gemma":[0.9932657,0.00051465404,0.0057428847,0.000113682436,0.00027230175,0.000001268266,0.0000011429324,0.000021546308,0.00006684335],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99905306,0.000013593725,0.00040892983,0.00010590855,0.0002361431,0.00018235226],"domain_scores_gemma":[0.99888813,0.00010737531,0.00045221898,0.0003261613,0.00013492329,0.00009120878],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00028142091,0.00013138124,0.00028891995,0.000021529635,0.000091378395,0.000013667057,0.00031685343,0.00004666909,0.000014591202],"category_scores_gemma":[0.000070095215,0.00010148357,0.0003750317,0.00032451903,0.00030117066,0.000045023677,0.000041764713,0.0002461081,0.0000016809322],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000013733118,0.000048280228,0.0004366733,0.00006709289,0.0002878423,0.0000017210926,0.00060454116,0.0022269385,0.971512,5.96253e-7,0.0022495617,0.022551004],"study_design_scores_gemma":[0.00011164926,0.0000054615653,0.00036031188,0.0000534604,0.00010894195,0.00006582833,0.0009235371,0.00093393936,0.99331164,0.0000068019713,0.003990551,0.00012784457],"about_ca_topic_score_codex":0.00030068797,"about_ca_topic_score_gemma":0.000010575914,"teacher_disagreement_score":0.02242316,"about_ca_system_score_codex":0.00021169778,"about_ca_system_score_gemma":0.000049314487,"threshold_uncertainty_score":0.413838},"labels":[],"label_agreement":null},{"id":"W2033892047","doi":"10.1007/s11746-012-2185-9","title":"Lipase‐Catalyzed Synthesis of Medium‐Long‐Medium Type Structured Lipids Using Tricaprylin and Trilinolenin as Substrate Models","year":2012,"lang":"en","type":"article","venue":"Journal of the American Oil Chemists Society","topic":"Enzyme Catalysis and Immobilization","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":"Université du Québec à Rimouski; McGill University","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Rhizomucor miehei; Chemistry; Substrate (aquarium); Lipase; Glycerol; Chromatography; Interesterified fat; Candida antarctica; Triacylglycerol lipase; Enzyme; Catalysis; Organic chemistry","score_opus":0.014551696378941843,"score_gpt":0.26190723610008065,"score_spread":0.2473555397211388,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2033892047","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":[0.99717283,0.0022736234,0.00015707576,0.00012097158,0.00015337154,0.000033440076,0.0000117524405,0.0000028433633,0.00007406431],"genre_scores_gemma":[0.99617827,0.0019481939,0.0010927734,0.00010756693,0.00051222666,0.0000014858549,0.000011661596,0.000024125779,0.00012370259],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9987897,0.00007451541,0.0004599766,0.00016010698,0.00028357524,0.00023206958],"domain_scores_gemma":[0.99815434,0.000050582225,0.0010437716,0.00031192478,0.00029324208,0.00014613668],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0004929431,0.0001741942,0.0004007416,0.000023468956,0.000069834765,0.000015809985,0.0002906026,0.00012259018,0.000007504631],"category_scores_gemma":[0.0003383845,0.00012261706,0.00035797953,0.00030128774,0.00034905062,0.00002255639,0.00010273137,0.00017484615,1.9466923e-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":[0.00015531034,0.00006711152,0.0023614487,0.000048331854,0.00023779868,2.6098647e-7,0.00027044205,0.00028727896,0.9951414,0.0000016067042,0.00033751436,0.0010915004],"study_design_scores_gemma":[0.00038672634,0.0000651249,0.002614179,0.000040727013,0.00023020674,0.000079118196,0.00054323697,0.00029325316,0.99536395,0.000012218199,0.00022822488,0.00014306037],"about_ca_topic_score_codex":0.000022277605,"about_ca_topic_score_gemma":0.0000012540238,"teacher_disagreement_score":0.0009945941,"about_ca_system_score_codex":0.000045179077,"about_ca_system_score_gemma":0.00022874288,"threshold_uncertainty_score":0.5000179},"labels":[],"label_agreement":null},{"id":"W2034206062","doi":"10.1007/s11746-012-2109-8","title":"Preparation and Characterization of Sustainable Polyurethane Foams from Soybean Oils","year":2012,"lang":"en","type":"article","venue":"Journal of the American Oil Chemists Society","topic":"Polymer composites and self-healing","field":"Materials Science","cited_by":138,"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 Toronto","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Hydroxyl value; Polyurethane; Polyol; Polyurea; Prepolymer; Materials science; Soybean oil; Ultimate tensile strength; Thermal stability; Chemical engineering; Composite material; Chemistry; Organic chemistry; Food science","score_opus":0.00649440395255754,"score_gpt":0.2443464789197637,"score_spread":0.23785207496720615,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2034206062","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":[0.99865085,0.00045057613,0.00026407922,0.0003574046,0.00012630332,0.00002333429,0.000009789052,0.0000070633123,0.000110596426],"genre_scores_gemma":[0.9974665,0.000119218435,0.0016553369,0.00020225102,0.00032008204,9.836073e-7,0.0000028303948,0.0000092558075,0.0002235582],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9990678,0.00005847156,0.000316174,0.00008390418,0.00025059484,0.00022307117],"domain_scores_gemma":[0.9985025,0.00005917701,0.0010614258,0.00016006797,0.000121759775,0.000095102485],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0004415994,0.00009159446,0.00024719659,0.000010547964,0.00010300603,0.000038373695,0.00019401459,0.00003368017,0.000016740394],"category_scores_gemma":[0.000039723967,0.00006449966,0.00013763804,0.00013118798,0.00017165909,0.0002967142,0.000079026024,0.00010844202,5.5280964e-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":[0.000053019834,0.000045494395,0.0021987963,0.000031284333,0.000022883807,2.9556696e-7,0.003585033,0.0000024202566,0.9934327,0.000014372166,0.00008184041,0.0005318727],"study_design_scores_gemma":[0.00019799602,0.00004080418,0.007046866,0.000032844582,0.00005037147,0.000020151765,0.0010153756,0.000101747624,0.9910635,0.00003127367,0.0003232707,0.00007582388],"about_ca_topic_score_codex":0.00018552877,"about_ca_topic_score_gemma":3.7892664e-7,"teacher_disagreement_score":0.00484807,"about_ca_system_score_codex":0.000074000614,"about_ca_system_score_gemma":0.00006610335,"threshold_uncertainty_score":0.26302198},"labels":[],"label_agreement":null},{"id":"W2034276233","doi":"10.1007/s11746-014-2542-y","title":"Destabilization of Egg Yolk Emulsion After IgY Removal Through Enzymatic Treatments","year":2014,"lang":"en","type":"article","venue":"Journal of the American Oil Chemists Society","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":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Alberta","funders":"Alberta Innovates Bio Solutions; Natural Sciences and Engineering Research Council of Canada; Alberta Livestock and Meat Agency","keywords":"Protease; Lipase; Yolk; Chromatography; Chemistry; Emulsion; Pellet; Phosphatidylcholine; Centrifugation; Food science; Enzyme; Biochemistry; Biology; Phospholipid; Membrane","score_opus":0.011301834473889182,"score_gpt":0.22662685893347664,"score_spread":0.21532502445958746,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2034276233","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":[0.99855584,0.00018253672,0.000019732275,0.0005716333,0.00009538544,0.000046225032,0.0000048654074,0.000008490605,0.0005152659],"genre_scores_gemma":[0.99797255,0.00010538088,0.0012168784,0.00021921776,0.00024825154,0.0000041540657,0.0000013298245,0.0000018227263,0.00023040085],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99874157,0.00014274263,0.00042166284,0.00012269693,0.00041501617,0.00015628865],"domain_scores_gemma":[0.99841267,0.00014034912,0.0011252891,0.000116610354,0.00015493674,0.000050170514],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00035548295,0.00012228901,0.00031773598,0.000002634612,0.00008710115,0.0000192632,0.00037557923,0.000051432246,0.00002583228],"category_scores_gemma":[0.00015464435,0.000039518716,0.00041124586,0.00026767096,0.00021144541,0.00009985654,0.000076287775,0.00012865041,0.0000021224316],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000051682448,0.00011122991,0.005916061,0.000038229515,0.00004868842,8.5187037e-7,0.00078182324,0.00001234426,0.96758306,0.0000050619433,0.00031954207,0.025131434],"study_design_scores_gemma":[0.0009112287,0.0012219705,0.06888736,0.00058002456,0.0002180229,0.00030086935,0.0033769673,0.00029038222,0.91059136,0.0010706786,0.012108902,0.00044224857],"about_ca_topic_score_codex":0.0000726305,"about_ca_topic_score_gemma":0.0000061391324,"teacher_disagreement_score":0.0629713,"about_ca_system_score_codex":0.00011532995,"about_ca_system_score_gemma":0.000011911665,"threshold_uncertainty_score":0.16115265},"labels":[],"label_agreement":null},{"id":"W2034439975","doi":"10.1007/s11746-002-0555-x","title":"Multivariate model for the prediction of total phenolic acids in crude extracts of polyphenols from canola and rapessed meals: A preliminary study","year":2002,"lang":"en","type":"article","venue":"Journal of the American Oil Chemists Society","topic":"Spectroscopy and Chemometric Analyses","field":"Chemistry","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":"St. Francis Xavier University","funders":"","keywords":"Canola; Rapeseed; Polyphenol; Partial least squares regression; Multivariate statistics; Chemistry; Food science; Brassica; Acetone; Chromatography; Mathematics; Botany; Statistics; Organic chemistry; Biology; Antioxidant","score_opus":0.03155408841234171,"score_gpt":0.27995110012357716,"score_spread":0.24839701171123546,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2034439975","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":[0.9973684,0.0016973517,0.00034918223,0.00025659794,0.000023536837,0.00006644139,0.00008983501,0.000006853186,0.00014178915],"genre_scores_gemma":[0.99777585,0.00044329834,0.0012204547,0.000053401174,0.00011241423,0.000013736079,0.0000013022606,0.000020657377,0.00035886007],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9985252,0.000027927494,0.00065435877,0.00018645173,0.00039692447,0.0002091525],"domain_scores_gemma":[0.99744993,0.0005384089,0.0014501694,0.00033780956,0.00016016107,0.000063515305],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00024840145,0.00018454723,0.00056747126,0.000034107034,0.00008657873,0.000016210435,0.00040236447,0.00009680924,0.00003622137],"category_scores_gemma":[0.00026637746,0.00011845194,0.00037533237,0.00043090762,0.0002979241,0.00009384819,0.00009272187,0.00046359043,5.838936e-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":[0.00039147402,0.0010121332,0.012232177,0.000111890455,0.0010045259,0.0000010370784,0.014019895,0.0013902937,0.9672118,7.0476756e-7,0.00039032314,0.002233786],"study_design_scores_gemma":[0.0047401274,0.0003710251,0.027273677,0.00018326566,0.0017100308,0.000031879954,0.031060176,0.1368769,0.7973847,0.000091149974,0.000016531169,0.00026054445],"about_ca_topic_score_codex":0.0004720757,"about_ca_topic_score_gemma":0.0000062968934,"teacher_disagreement_score":0.16982706,"about_ca_system_score_codex":0.00014468629,"about_ca_system_score_gemma":0.000075557924,"threshold_uncertainty_score":0.483033},"labels":[],"label_agreement":null},{"id":"W2034548722","doi":"10.1007/s11746-010-1596-8","title":"Pre‐Nucleation Structuring of TAG Melts Revealed by Fluorescence Polarization Spectroscopy and Molecular Mechanics Simulations","year":2010,"lang":"en","type":"article","venue":"Journal of the American Oil Chemists Society","topic":"Food Chemistry and Fat Analysis","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":"University of Guelph","funders":"","keywords":"Microviscosity; Nucleation; Fluorescence anisotropy; van der Waals force; Triolein; Tripalmitin; Stearic acid; Chemical physics; Oleic acid; Chemistry; Crystallization; Fluorescence spectroscopy; Chemical engineering; Materials science; Crystallography; Analytical Chemistry (journal); Thermodynamics; Organic chemistry; Molecule; Fluorescence; Chromatography; Optics","score_opus":0.003068674115752618,"score_gpt":0.20319605316241104,"score_spread":0.20012737904665842,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2034548722","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":[0.999198,0.00004069009,0.00003135665,0.000636181,0.000024081499,0.000016208824,0.000020096146,0.0000049599203,0.000028382887],"genre_scores_gemma":[0.99824476,0.00007030772,0.0015014401,0.00006732749,0.000072072384,1.8508368e-7,0.0000071524623,0.0000011962503,0.000035539866],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9993062,0.000020926718,0.0002372859,0.000105407955,0.0002293836,0.000100772115],"domain_scores_gemma":[0.9990224,0.000055912766,0.0006661316,0.000067753936,0.00013087795,0.000056919183],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00013485103,0.000084886015,0.00017412023,0.0000029694113,0.000116166186,0.000024822368,0.00022870667,0.000052340547,0.000020809279],"category_scores_gemma":[0.00009834768,0.00003609016,0.00017743607,0.00028195788,0.00011796399,0.00007383043,0.0000469615,0.00023506128,5.695648e-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":[0.0000132515515,0.000020645399,0.0027867525,0.000010315192,0.000037918242,1.2859195e-7,0.00009514018,0.000030247778,0.9953019,0.0000071934433,0.00008576073,0.0016107633],"study_design_scores_gemma":[0.00008429829,0.000043808574,0.0067091035,0.000014790371,0.00006181718,0.000008691294,0.00019583684,0.0011283489,0.99139476,0.00019102606,0.00009280278,0.000074703144],"about_ca_topic_score_codex":0.00003971531,"about_ca_topic_score_gemma":0.0000054927737,"teacher_disagreement_score":0.003922351,"about_ca_system_score_codex":0.000021316435,"about_ca_system_score_gemma":0.000011365438,"threshold_uncertainty_score":0.14717141},"labels":[],"label_agreement":null},{"id":"W2035174500","doi":"10.1007/s11746-003-0829-3","title":"Genotype and growing location effects on phytosterols in canola oil","year":2003,"lang":"en","type":"article","venue":"Journal of the American Oil Chemists Society","topic":"Cholesterol and Lipid Metabolism","field":"Medicine","cited_by":69,"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":"Canola; Stigmasterol; Campesterol; Unsaponifiable; Phytosterol; Chemistry; Botany; Food science; Biology; Sterol; Cholesterol","score_opus":0.0067573961037105,"score_gpt":0.2438135440683606,"score_spread":0.23705614796465008,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2035174500","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":[0.9963794,0.00090194243,0.000003623713,0.0016055333,0.00016899884,0.000020332041,3.5790669e-7,0.000004827746,0.0009149887],"genre_scores_gemma":[0.9932414,0.0005946679,0.00039539867,0.0048533333,0.00033039384,0.0000021110436,2.6005787e-7,0.000015270774,0.00056714984],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9991519,0.00006459695,0.00024037306,0.000116489486,0.00026316475,0.00016346593],"domain_scores_gemma":[0.99919283,0.00009488029,0.0003462679,0.00017969083,0.00008668327,0.000099673416],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00037103516,0.000118029006,0.00034549722,0.00002232233,0.00004459717,0.000014656177,0.000086785236,0.000040853967,0.00000211319],"category_scores_gemma":[0.00024240783,0.00007738695,0.00016671552,0.00027754693,0.00010700337,0.00006484432,0.000019605737,0.0004066543,9.775317e-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":[0.00021255192,0.00017065924,0.02346623,0.00044668114,0.00013157728,0.000014087546,0.0027948983,0.000031854303,0.79380983,0.000013370437,0.0010144365,0.17789382],"study_design_scores_gemma":[0.007227405,0.0004428898,0.32960093,0.0018013902,0.0003551234,0.0008022139,0.0017150709,0.00005572465,0.62492883,0.000057254103,0.032670025,0.00034314653],"about_ca_topic_score_codex":0.000027942015,"about_ca_topic_score_gemma":0.0000017415518,"teacher_disagreement_score":0.3061347,"about_ca_system_score_codex":0.00013824207,"about_ca_system_score_gemma":0.000119758515,"threshold_uncertainty_score":0.31557482},"labels":[],"label_agreement":null},{"id":"W2035203561","doi":"10.1007/s11746-012-2024-z","title":"Wood Adhesives Based on Alkaline Extracts from Wastewater Biosolids and Mustard Protein","year":2012,"lang":"en","type":"article","venue":"Journal of the American Oil Chemists Society","topic":"Microplastics and Plastic Pollution","field":"Environmental Science","cited_by":8,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Toronto","funders":"Natural Sciences and Engineering Research Council of Canada; Ontario Ministry of Economic Development and Innovation","keywords":"Adhesive; Chemistry; Adhesion; Glutaraldehyde; Ultrafiltration (renal); Food science; Pulp and paper industry; Chromatography; Organic chemistry","score_opus":0.006677599539547016,"score_gpt":0.20460126035109802,"score_spread":0.197923660811551,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2035203561","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":[0.9986124,0.000038266575,0.00009318608,0.00073786033,0.00008842852,0.000024894905,0.000020044852,0.000004052466,0.0003808769],"genre_scores_gemma":[0.9950539,0.000025084528,0.0038118334,0.00063596544,0.00021648145,0.0000011690728,0.0000011342396,0.00001030907,0.00024414703],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99913454,0.000041597363,0.00019508517,0.000103415725,0.00030016608,0.00022521308],"domain_scores_gemma":[0.9991689,0.0000998986,0.0004186917,0.00014831904,0.00001055036,0.00015368917],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00024760698,0.00012163923,0.00016819696,0.0000066497655,0.000089453526,0.000020795942,0.00017506853,0.00003826629,0.00020295133],"category_scores_gemma":[0.000090151065,0.000074681775,0.00014544037,0.00009892051,0.00031549166,0.00008498883,0.000074734904,0.00023081701,0.000014182653],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000055675013,0.00010203598,0.0026271534,0.000007399961,0.00002435077,0.0000010995401,0.00057154166,0.00017519719,0.99198055,5.756018e-7,0.0029171598,0.0015372443],"study_design_scores_gemma":[0.0008185672,0.00018434,0.03460742,0.00014109805,0.000094195384,0.00003356813,0.0006197959,0.0018744463,0.9463989,0.00003951558,0.014904589,0.0002835332],"about_ca_topic_score_codex":0.000083447696,"about_ca_topic_score_gemma":0.0000018772965,"teacher_disagreement_score":0.04558164,"about_ca_system_score_codex":0.00012518618,"about_ca_system_score_gemma":0.000019226869,"threshold_uncertainty_score":0.30454344},"labels":[],"label_agreement":null},{"id":"W2035577545","doi":"10.1007/s11746-012-2173-0","title":"Flaxseed Cyclolinopeptides: Analysis and Storage Stability","year":2012,"lang":"en","type":"article","venue":"Journal of the American Oil Chemists Society","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 Lethbridge","funders":"","keywords":"Methionine; Chemistry; Meal; Food science; Chromatography; Biochemistry; Amino acid","score_opus":0.00795577528348152,"score_gpt":0.24250867452010957,"score_spread":0.23455289923662806,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2035577545","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":[0.9980613,0.0011789957,0.00020575034,0.00024266166,0.000052571828,0.000023736973,0.000010427606,0.000002989122,0.00022155882],"genre_scores_gemma":[0.99684983,0.0006478017,0.0014818561,0.00038838628,0.00039138203,0.0000024640447,0.0000031207667,0.00001096934,0.00022419971],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99898803,0.00009146503,0.0002871478,0.0001589564,0.0002325928,0.00024182656],"domain_scores_gemma":[0.9986447,0.00002834263,0.0006900579,0.00033998615,0.00014611328,0.00015081344],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0007343188,0.00014858304,0.00033497566,0.000016836702,0.00010487047,0.000023495664,0.00027206697,0.000061606646,0.000010110517],"category_scores_gemma":[0.00014713555,0.000095140844,0.00074581173,0.00034700072,0.00045955367,0.000011387322,0.00017181167,0.0002002701,4.0146716e-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":[0.000052457133,0.00008467657,0.12014742,0.000014418228,0.00096875033,1.9778362e-7,0.00023595295,0.000012011792,0.8760236,6.79079e-7,0.0004584026,0.0020014646],"study_design_scores_gemma":[0.0002697741,0.00008691443,0.13210492,0.000009393383,0.0005552881,0.000029337514,0.0007348543,0.0000355393,0.86127263,0.0000064316478,0.0047116326,0.00018328577],"about_ca_topic_score_codex":0.000043860546,"about_ca_topic_score_gemma":0.0000058773044,"teacher_disagreement_score":0.014750933,"about_ca_system_score_codex":0.000054970584,"about_ca_system_score_gemma":0.000054052132,"threshold_uncertainty_score":0.3879731},"labels":[],"label_agreement":null},{"id":"W2036076078","doi":"10.1007/s11746-002-0466-x","title":"Supercritical CO<sub>2</sub> extraction of flaxseed","year":2002,"lang":"en","type":"article","venue":"Journal of the American Oil Chemists Society","topic":"Fatty Acid Research and Health","field":"Nursing","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":"University of Alberta","funders":"","keywords":"Extraction (chemistry); Solubility; Supercritical carbon dioxide; Chemistry; Petroleum ether; Chromatography; Yield (engineering); Supercritical fluid; Solvent; Supercritical fluid extraction; Carbon dioxide; Materials science; Organic chemistry","score_opus":0.022189880075780093,"score_gpt":0.31268791968061027,"score_spread":0.29049803960483017,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2036076078","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":[0.9874645,0.00031817786,0.00003287222,0.0111129945,0.00020640134,0.000029995354,0.0000070553415,0.000011396208,0.0008166295],"genre_scores_gemma":[0.99645716,0.0010376188,0.0009524274,0.0010545873,0.00042797584,0.0000011706994,6.559164e-7,0.000020771597,0.000047632566],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99817365,0.0001219269,0.00047081627,0.00012452864,0.0007320853,0.000376961],"domain_scores_gemma":[0.9986913,0.00026531474,0.00028254825,0.00024861426,0.00028603314,0.00022616462],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0005762841,0.00012421129,0.00036945034,0.000026109105,0.0001746352,0.000024781086,0.00034335937,0.000069489026,0.00004561825],"category_scores_gemma":[0.00040972227,0.000089289104,0.00057198777,0.00031750096,0.0007136248,0.00013994031,0.000035335648,0.00086856046,0.000009333062],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00014010366,0.00020580605,0.000966208,0.00012588318,0.000048350917,0.000003575862,0.0008416423,0.000005633645,0.9452072,0.0000021651097,0.04123029,0.011223172],"study_design_scores_gemma":[0.0005777309,0.00024530568,0.0049120984,0.000104994986,0.000038715512,0.00021723477,0.0012262844,0.000308369,0.99080795,0.000028524239,0.0014359361,0.00009687344],"about_ca_topic_score_codex":0.000037568963,"about_ca_topic_score_gemma":0.0000025827233,"teacher_disagreement_score":0.045600764,"about_ca_system_score_codex":0.00032024304,"about_ca_system_score_gemma":0.00006850595,"threshold_uncertainty_score":0.37735114},"labels":[],"label_agreement":null},{"id":"W2036367728","doi":"10.1007/s11746-005-1149-3","title":"Optimization of enzymatic assay for the measurement of lipoxygenase activity in organic solvent media","year":2005,"lang":"en","type":"article","venue":"Journal of the American Oil Chemists Society","topic":"Enzyme Catalysis and Immobilization","field":"Biochemistry, Genetics and Molecular Biology","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; Cumene hydroperoxide; Solvent; Xylenol orange; Lipoxygenase; Chromatography; Ferrous; Reagent; Benzidine; Cumene; Perchloric acid; Methanol; Enzyme; Nuclear chemistry; Organic chemistry; Catalysis","score_opus":0.012200993546567982,"score_gpt":0.2431047006356854,"score_spread":0.23090370708911742,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2036367728","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":[0.9835575,0.00080698467,0.0148102585,0.0006623332,0.00005182952,0.00007234315,0.000007102871,0.0000010055439,0.000030644496],"genre_scores_gemma":[0.996563,0.0008821466,0.0022712161,0.000101651785,0.00013091051,0.0000047938324,0.000003776832,0.000010737463,0.00003177222],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.999138,0.000047014477,0.00035116522,0.00008842453,0.00028079347,0.00009458421],"domain_scores_gemma":[0.9983008,0.000059177884,0.0010107721,0.00023665483,0.000366578,0.000026038879],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0010163434,0.00008311392,0.00021219061,0.000010480909,0.000032501022,0.000005013888,0.00025039192,0.000041861666,0.000007171756],"category_scores_gemma":[0.0004733412,0.00005050339,0.0003292642,0.00017466013,0.00013282402,0.000006388734,0.00004795344,0.00008461555,4.841531e-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":[0.00006618647,0.0001422289,0.00012616781,0.000048663496,0.00012456153,2.0422213e-8,0.00033351817,0.02129471,0.9736711,6.469313e-7,0.00076940894,0.0034227865],"study_design_scores_gemma":[0.0004319774,0.00006910781,0.0005977452,0.000041837273,0.000082051854,0.000002645703,0.00041506573,0.0054538324,0.99227583,0.00000256538,0.00057107187,0.000056283265],"about_ca_topic_score_codex":0.0000069554817,"about_ca_topic_score_gemma":0.000016192238,"teacher_disagreement_score":0.018604714,"about_ca_system_score_codex":0.00008582105,"about_ca_system_score_gemma":0.0001564812,"threshold_uncertainty_score":0.20594683},"labels":[],"label_agreement":null},{"id":"W2036588822","doi":"10.1007/s11746-000-0194-2","title":"Comparison of experimental techniques used in lipid crystallization studies","year":2000,"lang":"en","type":"article","venue":"Journal of the American Oil Chemists Society","topic":"Food Chemistry and Fat Analysis","field":"Agricultural and Biological Sciences","cited_by":70,"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":"Crystallization; Turbidimetry; Polarized light microscopy; Microscopy; Anhydrous; Light scattering; Materials science; Chromatography; Analytical Chemistry (journal); Chemistry; Turbidity; Scattering; Optics; Physics; Biology","score_opus":0.02975875474497869,"score_gpt":0.3154257760444875,"score_spread":0.2856670212995088,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2036588822","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":[0.9985667,0.0005293398,3.066267e-7,0.0004880005,0.000010835436,0.0000121804305,0.0000021155586,0.000006345502,0.00038417158],"genre_scores_gemma":[0.9989025,0.00045458612,0.00022406885,0.0000875924,0.0001275799,0.000001455743,0.0000015031725,7.122393e-7,0.00020002939],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99919814,0.000032609052,0.00035688645,0.00008451653,0.00022648557,0.000101353435],"domain_scores_gemma":[0.99926424,0.00006858626,0.0005133835,0.00004786843,0.00007574257,0.000030192245],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00017241847,0.000085362655,0.00033553634,0.0000029117866,0.00005929949,0.00000992602,0.00026739278,0.00003379968,0.000068532725],"category_scores_gemma":[0.000024646917,0.00003086453,0.00032280502,0.00038909342,0.00024705747,0.000052571457,0.000032994827,0.00013706236,2.2683402e-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":[0.000029484667,0.00016408795,0.012010859,0.0000088811585,0.000055957426,2.618238e-7,0.0009756925,0.000017678614,0.9711594,3.2057304e-7,0.00064858096,0.014928812],"study_design_scores_gemma":[0.000080718804,0.000112380294,0.002665548,0.00005465248,0.000022543953,0.000004259388,0.008892755,0.000031107636,0.9865155,0.000008733248,0.0015399847,0.000071820905],"about_ca_topic_score_codex":0.000026647973,"about_ca_topic_score_gemma":0.000009506073,"teacher_disagreement_score":0.015356112,"about_ca_system_score_codex":0.000070757495,"about_ca_system_score_gemma":0.00000834011,"threshold_uncertainty_score":0.1258619},"labels":[],"label_agreement":null},{"id":"W2037361125","doi":"10.1007/s11746-013-2377-y","title":"Optimization of Lipase‐Catalyzed Interesterification of Flaxseed Oil and Tricaprylin Using Response Surface Methodology","year":2013,"lang":"en","type":"article","venue":"Journal of the American Oil Chemists Society","topic":"Enzyme Catalysis and Immobilization","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":"McGill University","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Caprylic acid; Response surface methodology; Chemistry; Lipase; Interesterified fat; Oleic acid; Linoleic acid; Sunflower oil; Yield (engineering); Bioconversion; Central composite design; Chromatography; Fatty acid; Enzyme; Food science; Organic chemistry; Biochemistry; Materials science","score_opus":0.027827660797213827,"score_gpt":0.2926159062710491,"score_spread":0.2647882454738353,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2037361125","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":[0.9948563,0.0004696371,0.0043406026,0.00025667326,0.00003628953,0.000019065923,0.0000054499515,0.0000014397363,0.00001452617],"genre_scores_gemma":[0.967884,0.00095005985,0.030838234,0.00006912112,0.000043627784,0.000001154685,0.000011350309,0.000013407267,0.00018903622],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99889237,0.00026814267,0.00048176144,0.00013294368,0.00013095158,0.00009383935],"domain_scores_gemma":[0.99766403,0.00009691841,0.0014832758,0.00026844148,0.0004434758,0.00004383609],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00077795365,0.00010025775,0.00030544732,0.000019903762,0.000034573903,0.000010159817,0.0002066568,0.00007523366,0.0000053406116],"category_scores_gemma":[0.0006049721,0.00007437231,0.00022605913,0.00023285302,0.00033038482,0.000013277581,0.000085290754,0.00008793405,8.645046e-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":[0.00028868875,0.00004656914,0.00044973238,0.000043707445,0.00010155262,4.7468554e-8,0.0002801133,0.005017533,0.9919404,4.6347012e-7,0.00014900036,0.0016822418],"study_design_scores_gemma":[0.00042119974,0.000107399916,0.0015212946,0.000036721478,0.00008023577,0.000024695582,0.0008011443,0.0028478352,0.9939823,0.0000028051204,0.00009708633,0.000077289376],"about_ca_topic_score_codex":0.00004018413,"about_ca_topic_score_gemma":4.843057e-7,"teacher_disagreement_score":0.026972309,"about_ca_system_score_codex":0.000030447869,"about_ca_system_score_gemma":0.00009951785,"threshold_uncertainty_score":0.30328146},"labels":[],"label_agreement":null},{"id":"W2037481563","doi":"10.1007/s11746-002-0495-5","title":"Effect of DAG on milk fat TAG crystallization","year":2002,"lang":"en","type":"article","venue":"Journal of the American Oil Chemists Society","topic":"Food Chemistry and Fat Analysis","field":"Agricultural and Biological Sciences","cited_by":75,"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":"Crystallization; Nucleation; Milk fat; Chemistry; Activation energy; Kinetics; Food science; Organic chemistry","score_opus":0.008094545877554463,"score_gpt":0.20924526419667852,"score_spread":0.20115071831912407,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2037481563","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":[0.99737763,0.00013724127,0.0000011150432,0.0009859022,0.000029274837,0.000012335427,0.000006457799,0.000007772695,0.0014422659],"genre_scores_gemma":[0.9985295,0.0003115332,0.00003600541,0.00022707091,0.00025734276,7.1192824e-7,0.0000021071673,9.803548e-7,0.00063476694],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9991228,0.00005967531,0.00025330155,0.000103096165,0.00033222494,0.00012891518],"domain_scores_gemma":[0.9988477,0.00021152296,0.0007157053,0.00007592128,0.00008783557,0.00006130185],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00022949095,0.00011159985,0.00028173855,0.0000026230605,0.00009625959,0.000016062482,0.00036555275,0.000045332654,0.00010968641],"category_scores_gemma":[0.00010371179,0.00003494888,0.00065141305,0.00041338056,0.0001906539,0.000040039442,0.000037792255,0.00018352874,0.0000016476333],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0000406315,0.00006763864,0.0010934246,0.000024779985,0.000081985694,7.300046e-7,0.000109100394,0.00005315727,0.96869004,6.097663e-7,0.0060439575,0.023793925],"study_design_scores_gemma":[0.00022287489,0.00063868717,0.0011065458,0.000067385066,0.00011577685,0.000016057069,0.00031255983,0.00029340142,0.9929068,0.000008855273,0.0041889427,0.00012213185],"about_ca_topic_score_codex":0.000015476986,"about_ca_topic_score_gemma":0.0000011583395,"teacher_disagreement_score":0.024216723,"about_ca_system_score_codex":0.000045957764,"about_ca_system_score_gemma":0.0000026782775,"threshold_uncertainty_score":0.14251739},"labels":[],"label_agreement":null},{"id":"W2037682370","doi":"10.1007/s11746-014-2448-8","title":"Biodiesel Feedstock from Emulsions Produced by Aqueous Processing of Yellow Mustard","year":2014,"lang":"en","type":"article","venue":"Journal of the American Oil Chemists Society","topic":"Biodiesel Production and Applications","field":"Engineering","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 Toronto","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Emulsion; Extraction (chemistry); Raw material; Aqueous two-phase system; Solvent; Chemistry; Biodiesel; Aqueous solution; Tetrahydrofuran; Organic chemistry; Biodiesel production; Hexane; Chromatography; Catalysis","score_opus":0.004240155518912231,"score_gpt":0.1938807007552975,"score_spread":0.18964054523638527,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2037682370","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":[0.9948526,0.00071793474,0.0006164673,0.0029179878,0.00014093565,0.000039776987,0.00002610742,0.000057414585,0.0006307934],"genre_scores_gemma":[0.9951968,0.00031244368,0.003641758,0.00020718227,0.00029124608,0.000004984614,0.000002462909,0.00002320907,0.0003199156],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99909544,0.000020836153,0.0003549824,0.00012888863,0.00024019185,0.00015967595],"domain_scores_gemma":[0.9989183,0.000044078657,0.00046950945,0.00030899598,0.00018087318,0.00007824395],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00017576269,0.00013489768,0.0002864756,0.000013517595,0.000116609015,0.000021297805,0.00035165378,0.00004479542,0.000010290918],"category_scores_gemma":[0.000087958906,0.000098355624,0.0002571557,0.00031632825,0.00031400518,0.00006309652,0.000040814975,0.00034731682,0.0000026504665],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0000073487236,0.00005692004,0.00019233342,0.0000740491,0.000095211035,5.056677e-8,0.0010994727,0.00032273307,0.8867771,0.0000011440025,0.085361786,0.026011838],"study_design_scores_gemma":[0.0003736369,0.000035472596,0.00066446076,0.00009856465,0.000104093895,0.00001555556,0.0015743937,0.002633503,0.92500323,0.000077163146,0.06917505,0.0002448667],"about_ca_topic_score_codex":0.000032319094,"about_ca_topic_score_gemma":9.850086e-7,"teacher_disagreement_score":0.038226124,"about_ca_system_score_codex":0.00008988966,"about_ca_system_score_gemma":0.00003863838,"threshold_uncertainty_score":0.4010826},"labels":[],"label_agreement":null},{"id":"W2038888375","doi":"10.1007/s11746-014-2543-x","title":"Synthesis of Linoleic Acid Hydroperoxides as Flavor Precursors, Using Selected Substrate Sources","year":2014,"lang":"en","type":"article","venue":"Journal of the American Oil Chemists Society","topic":"Enzyme Catalysis and Immobilization","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":"McGill University","funders":"","keywords":"Chemistry; Linoleic acid; Food science; Flavor; Yield (engineering); Substrate (aquarium); Hydrolysis; Biochemistry; Fatty acid; Biology","score_opus":0.0063476712118317085,"score_gpt":0.2307631822032492,"score_spread":0.2244155109914175,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2038888375","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":[0.9989762,0.0005373427,0.000171384,0.00009382009,0.000038798786,0.000019941812,0.0000037552375,0.0000036336353,0.0001551239],"genre_scores_gemma":[0.9978527,0.000499497,0.0010793529,0.00013986348,0.00023348314,0.0000014936039,0.0000046959403,0.000022283837,0.00016664831],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9989628,0.00009995688,0.0003833287,0.00016162505,0.00022544846,0.00016683304],"domain_scores_gemma":[0.9981334,0.000035499055,0.0011130968,0.00029656696,0.00035704317,0.000064380816],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00036910325,0.0001447884,0.0003150861,0.0000146819375,0.00008207871,0.000020434609,0.00037569442,0.000077363096,0.000004968763],"category_scores_gemma":[0.0004931054,0.000100717814,0.000428279,0.00028700253,0.00030815034,0.000008082811,0.00007095268,0.00014066603,5.3192474e-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":[0.00004468804,0.000053111897,0.0024018534,0.000038466696,0.00019796618,1.2557996e-7,0.00013496695,0.00042493912,0.9948187,7.3683276e-7,0.00032031434,0.001564119],"study_design_scores_gemma":[0.00016590588,0.00011568607,0.0011727366,0.00006940367,0.00013937414,0.000038042188,0.0003266938,0.00034765396,0.99677086,0.0000053079557,0.0007288,0.00011953073],"about_ca_topic_score_codex":0.000027059106,"about_ca_topic_score_gemma":0.0000023930997,"teacher_disagreement_score":0.001952153,"about_ca_system_score_codex":0.000034041448,"about_ca_system_score_gemma":0.00014616834,"threshold_uncertainty_score":0.4107153},"labels":[],"label_agreement":null},{"id":"W2040214345","doi":"10.1007/s11746-006-5011-4","title":"Environmental effects on fatty acid levels in soybean seed oil","year":2006,"lang":"en","type":"article","venue":"Journal of the American Oil Chemists Society","topic":"Soybean genetics and cultivation","field":"Agricultural and Biological Sciences","cited_by":77,"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 Guelph","funders":"Agricultural Adaptation Council","keywords":"Population; Soybean oil; Gene–environment interaction; Allele; Biology; Composition (language); Analysis of variance; Animal science; Food science; Genotype; Linolenic acid; Fatty acid; Gene; Biochemistry; Linoleic acid; Medicine; Internal medicine","score_opus":0.007615906012088363,"score_gpt":0.19691457158873518,"score_spread":0.18929866557664682,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2040214345","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":[0.99822855,0.00007819101,6.2069574e-7,0.0011429649,0.00005716628,0.000013863207,0.00000777565,0.000005154851,0.00046568943],"genre_scores_gemma":[0.9983804,0.000051913587,0.00014886513,0.00067661545,0.00039798603,0.0000016358252,0.0000028317825,0.000001465958,0.0003382575],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.99912715,0.000048068283,0.00022627135,0.00012252555,0.00030219762,0.00017378855],"domain_scores_gemma":[0.9993711,0.00009972549,0.00041365527,0.000054189175,0.000016683874,0.000044622597],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00018690997,0.00011433554,0.00017806102,0.0000031584932,0.00009651983,0.000024933888,0.00026290986,0.000041812797,0.000016966851],"category_scores_gemma":[0.000022325183,0.000040860894,0.0002804021,0.00018821002,0.00011622206,0.000033296365,0.00004319745,0.00021115823,0.0000030397482],"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":[0.000013292835,0.00008914499,0.022476047,0.0000043570735,0.000010837985,0.000001374054,0.00009112696,0.000014394131,0.9217953,0.0000015773389,0.00039251172,0.05511002],"study_design_scores_gemma":[0.00018473354,0.00007962312,0.63603204,0.000026357586,0.0000071605427,0.0000068803292,0.00032204154,0.000013116153,0.3625848,0.000048630536,0.0006160079,0.00007861479],"about_ca_topic_score_codex":0.00005169021,"about_ca_topic_score_gemma":0.000009747582,"teacher_disagreement_score":0.61355597,"about_ca_system_score_codex":0.00012980742,"about_ca_system_score_gemma":0.00000824692,"threshold_uncertainty_score":0.16662589},"labels":[],"label_agreement":null},{"id":"W2040274165","doi":"10.1007/s11746-000-0133-2","title":"Squalene in oils determined as squalane by gas—liquid chromatography after hydrogenation of methyl esters","year":2000,"lang":"en","type":"article","venue":"Journal of the American Oil Chemists Society","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":"Dalhousie University","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Squalene; Squalane; Saponification; Chemistry; Gas chromatography; Flame ionization detector; Organic chemistry; Chromatography; Transesterification; Unsaponifiable; Catalysis","score_opus":0.008208241266611661,"score_gpt":0.2326021521605473,"score_spread":0.22439391089393565,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2040274165","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":[0.9973417,0.00037459057,1.5226188e-7,0.0018989053,0.000025298916,0.000030418356,0.000014119041,0.00000696579,0.00030785718],"genre_scores_gemma":[0.99838203,0.0005406413,0.000109956236,0.0006809433,0.00012751401,0.000002854817,0.000003262907,0.0000016849053,0.0001511272],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99861395,0.00013670465,0.0004980457,0.00016749099,0.00037682155,0.00020700805],"domain_scores_gemma":[0.999024,0.00011498084,0.00061195786,0.00008458022,0.000077872384,0.0000866147],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00067449437,0.00013923524,0.00034819113,0.0000067908204,0.000052277574,0.00001780402,0.0003576719,0.000051859122,0.00023489264],"category_scores_gemma":[0.000057066733,0.00005278695,0.00047403038,0.0004995621,0.00026838947,0.00010005747,0.000032719137,0.00019744423,0.0000023021867],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00024258925,0.0001255712,0.0029344445,0.000021715854,0.000030038977,0.0000017533531,0.00040588644,0.0000016702688,0.96401846,3.8735243e-7,0.00046697888,0.03175047],"study_design_scores_gemma":[0.00032761446,0.0005390016,0.019335568,0.00008252491,0.00003620649,0.000041720938,0.00066516106,0.000012882638,0.9759668,0.0000684731,0.0027258904,0.00019815985],"about_ca_topic_score_codex":0.00022512165,"about_ca_topic_score_gemma":0.000014778099,"teacher_disagreement_score":0.03155231,"about_ca_system_score_codex":0.000045879642,"about_ca_system_score_gemma":0.000017471215,"threshold_uncertainty_score":0.25719097},"labels":[],"label_agreement":null},{"id":"W2040581528","doi":"10.1007/s11746-000-0075-8","title":"The effect of minor components on milk fat crystallization","year":2000,"lang":"en","type":"article","venue":"Journal of the American Oil Chemists Society","topic":"Food Chemistry and Fat Analysis","field":"Agricultural and Biological Sciences","cited_by":208,"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; University of Guelph","keywords":"Crystallization; Chemistry; Milk fat; Anhydrous; Nucleation; Chromatography; Kinetics; Globules of fat; Fraction (chemistry); Food science; Organic chemistry","score_opus":0.005910812237663939,"score_gpt":0.20326178143286283,"score_spread":0.1973509691951989,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2040581528","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":[0.99765235,0.00011752337,1.8448328e-7,0.0011900382,0.000024970555,0.000015636026,0.0000059776994,0.000005428067,0.000987917],"genre_scores_gemma":[0.99828315,0.00038090872,0.000015626245,0.00015154266,0.00019824681,9.4569367e-7,0.0000032095938,8.640277e-7,0.00096551207],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99911326,0.000071077404,0.00025520966,0.000088701476,0.00033693056,0.00013481113],"domain_scores_gemma":[0.9989714,0.00031251623,0.0005225604,0.00008127226,0.000060503513,0.00005172827],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0002567651,0.00010367593,0.0002274144,0.0000013362877,0.00021668749,0.000024383602,0.00046271246,0.000034928613,0.00005956254],"category_scores_gemma":[0.000045577854,0.000027223541,0.0005900871,0.00029639134,0.00027217547,0.000028550916,0.00002597804,0.00016735919,0.0000016156825],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00016242186,0.000038849663,0.0021650658,0.000011096309,0.00010637509,4.2731446e-7,0.00006503976,0.000061941224,0.94709057,3.326253e-7,0.0029667332,0.04733114],"study_design_scores_gemma":[0.00032428865,0.0005679357,0.01377686,0.00007668634,0.00013351343,0.000017341059,0.00036580488,0.00015727719,0.96698904,0.000016279404,0.017436042,0.00013894532],"about_ca_topic_score_codex":0.000036079844,"about_ca_topic_score_gemma":0.0000028672391,"teacher_disagreement_score":0.047192194,"about_ca_system_score_codex":0.00003958017,"about_ca_system_score_gemma":0.0000043001887,"threshold_uncertainty_score":0.1666607},"labels":[],"label_agreement":null},{"id":"W2040801764","doi":"10.1007/s11746-003-0803-0","title":"Dispersed phase destabilization in table spreads","year":2003,"lang":"en","type":"article","venue":"Journal of the American Oil Chemists Society","topic":"Pickering emulsions and particle stabilization","field":"Materials Science","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":"Toronto Metropolitan University","funders":"","keywords":"Coalescence (physics); Steric effects; Chemistry; Drop (telecommunication); Crystallography; Phase (matter); Chromatography; Food science; Stereochemistry; Organic chemistry; Physics","score_opus":0.01133818614171529,"score_gpt":0.27710108809757394,"score_spread":0.26576290195585867,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2040801764","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":[0.9986681,0.000057017758,0.00049732625,0.00013946048,0.00013116655,0.000023135231,0.0000027744468,0.000007827607,0.00047319752],"genre_scores_gemma":[0.99745977,0.000069225614,0.0021598572,0.000126707,0.00003564618,0.0000019693575,4.1170128e-7,0.000009582294,0.00013684249],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99908894,0.00009285858,0.00030402248,0.00010529393,0.000232193,0.00017670647],"domain_scores_gemma":[0.9991348,0.00006812652,0.0004288857,0.00019485109,0.00011208556,0.000061295636],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0006106552,0.00008134812,0.00017856891,0.000012214633,0.00008154675,0.000034335982,0.00019397687,0.000023732853,0.00006902282],"category_scores_gemma":[0.00040665976,0.000055508855,0.00011819795,0.0004704103,0.00018868812,0.00014102117,0.000024553789,0.0001161717,0.0000023609705],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0000233265,0.00016887314,0.0061298604,0.000015919119,0.0000037177342,9.073277e-7,0.00097023754,0.0012538962,0.9901574,0.000032079224,0.00039474046,0.00084904075],"study_design_scores_gemma":[0.0012559721,0.00007804289,0.0021076505,0.00006619959,0.000022927632,0.000037632006,0.0016187925,0.0012718393,0.99003935,0.00012851237,0.0032339839,0.00013907369],"about_ca_topic_score_codex":0.000027334632,"about_ca_topic_score_gemma":0.000006111706,"teacher_disagreement_score":0.00402221,"about_ca_system_score_codex":0.00016322962,"about_ca_system_score_gemma":0.00012145441,"threshold_uncertainty_score":0.22635855},"labels":[],"label_agreement":null},{"id":"W2040962299","doi":"10.1007/s11746-004-0920-9","title":"New FTIR method for the determination of FFA in oils","year":2004,"lang":"en","type":"article","venue":"Journal of the American Oil Chemists Society","topic":"Spectroscopy and Chemometric Analyses","field":"Chemistry","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":"McGill University","funders":"Natural Sciences and Engineering Research Council of Canada; Sultan Qaboos University","keywords":"Chemistry; Fourier transform infrared spectroscopy; Reagent; Saponification; Titration; Analytical Chemistry (journal); Calibration curve; Chromatography; Detection limit; Inorganic chemistry; Organic chemistry","score_opus":0.012861833962217128,"score_gpt":0.32388739124713994,"score_spread":0.3110255572849228,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2040962299","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":[0.9393195,0.0020991424,0.049669735,0.006432138,0.000110253684,0.00005171049,0.0000141690425,0.000015763682,0.0022876037],"genre_scores_gemma":[0.84109664,0.0008671664,0.15530404,0.0005480521,0.00043662466,0.000006041918,7.845219e-7,0.000026824995,0.0017138366],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9989349,0.000012747936,0.00043663764,0.00011529973,0.00031438807,0.00018597867],"domain_scores_gemma":[0.99787307,0.00048322522,0.0011770295,0.00026486657,0.00014307124,0.000058716694],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00042872966,0.00012692051,0.00036968556,0.000024343135,0.000070214584,0.00001736823,0.0005900939,0.000059208367,0.00004295461],"category_scores_gemma":[0.00038292806,0.00007523457,0.00067988655,0.0006342295,0.00015831787,0.00005992062,0.000050618775,0.00032891706,2.4976015e-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":[0.000062474406,0.000086866086,0.00045474106,0.00010413222,0.00017360179,8.348032e-7,0.0010849747,0.00014401815,0.9570866,0.000013828813,0.0009703855,0.039817516],"study_design_scores_gemma":[0.0008645563,0.0000300679,0.00029563202,0.000059360686,0.00024650997,0.000037483827,0.0020174,0.00014237822,0.9948749,0.0006462258,0.0006943759,0.00009109273],"about_ca_topic_score_codex":0.00021700886,"about_ca_topic_score_gemma":0.0000066358803,"teacher_disagreement_score":0.10563432,"about_ca_system_score_codex":0.0003156647,"about_ca_system_score_gemma":0.00029027837,"threshold_uncertainty_score":0.30679768},"labels":[],"label_agreement":null},{"id":"W2041280682","doi":"10.1007/s11746-011-1769-0","title":"Crystallization and Polymorphism of 1,3‐Acyl‐Palmitoyl‐<i>rac</i>‐Glycerols","year":2011,"lang":"en","type":"article","venue":"Journal of the American Oil Chemists Society","topic":"Food Chemistry and Fat Analysis","field":"Agricultural and Biological Sciences","cited_by":23,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Guelph","funders":"Dairy Farmers of Ontario; Ontario Centres of Excellence","keywords":"Crystallization; Chemistry; Glycerol; Polymorphism (computer science); Crystallography; Molecule; Acyl group; Myristoylation; Stereochemistry; Organic chemistry; Group (periodic table); Biochemistry; Membrane","score_opus":0.013742599248096378,"score_gpt":0.1855239496062086,"score_spread":0.17178135035811223,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2041280682","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":[0.99794805,0.0002559437,0.0000029191385,0.00051203347,0.000025274709,0.000011734384,0.0000072693374,0.000005543846,0.0012312566],"genre_scores_gemma":[0.9984639,0.0004840976,0.00036063135,0.00022269179,0.00016044309,6.895759e-7,0.0000015549033,0.0000011150183,0.0003048323],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9991805,0.000027858976,0.00030911868,0.00010937501,0.00024071643,0.00013243718],"domain_scores_gemma":[0.9987246,0.00005975607,0.0009204987,0.00007127778,0.00014382985,0.0000800872],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00019269208,0.0001047025,0.00026116427,0.0000030635779,0.00009457072,0.000012430197,0.0003267259,0.000047871436,0.00006823273],"category_scores_gemma":[0.000051113675,0.000037307633,0.0003772066,0.0003342912,0.000347639,0.00007352256,0.00007464765,0.00015507605,2.9871185e-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":[0.00004327028,0.000068023815,0.00629552,0.00001718968,0.00009687895,8.0856057e-7,0.00053245435,0.0000010993155,0.983272,0.0000035229314,0.00042455763,0.009244675],"study_design_scores_gemma":[0.000258444,0.00022107178,0.04419613,0.00007401849,0.00018823026,0.0000847446,0.0026135168,0.000030825897,0.95011944,0.00022649817,0.0017917926,0.00019530575],"about_ca_topic_score_codex":0.00010361468,"about_ca_topic_score_gemma":0.0000054065245,"teacher_disagreement_score":0.03790061,"about_ca_system_score_codex":0.000022932783,"about_ca_system_score_gemma":0.000015036863,"threshold_uncertainty_score":0.15213612},"labels":[],"label_agreement":null},{"id":"W2043661457","doi":"10.1007/s11746-002-0594-3","title":"Oxidative stability of structured lipids produced from borage (<i>Borago officinalis</i> L.) and evening primrose (<i>Oenothera biennis</i> L.) oils with docosahexaenoic acid","year":2002,"lang":"en","type":"article","venue":"Journal of the American Oil Chemists Society","topic":"Enzyme Catalysis and Immobilization","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":"Memorial University of Newfoundland","funders":"","keywords":"Evening primrose; Evening Primrose Oil; Docosahexaenoic acid; Chemistry; TBARS; Food science; Officinalis; Fatty acid; Chromatography; Botany; Organic chemistry; Biochemistry; Polyunsaturated fatty acid; Oxidative stress; Biology; Lipid peroxidation","score_opus":0.007769760570103466,"score_gpt":0.2125936780512405,"score_spread":0.204823917481137,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2043661457","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":[0.9976157,0.0015648521,0.00029952242,0.0002700708,0.0000430355,0.00007167186,0.0000528288,0.0000047906888,0.00007754449],"genre_scores_gemma":[0.9964098,0.0007143211,0.0022188672,0.00032906444,0.00021285421,0.0000036985296,0.000017290175,0.000028391703,0.000065748594],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9985856,0.00010979189,0.0004548071,0.0003252305,0.00032034895,0.00020422714],"domain_scores_gemma":[0.99767435,0.000034050037,0.0012855917,0.0005189995,0.0003922378,0.00009476352],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00031906526,0.0002242096,0.00044273312,0.000014161932,0.00010002907,0.000030418341,0.00033220559,0.00007862187,0.000019822739],"category_scores_gemma":[0.00017337511,0.00014610414,0.00025867557,0.00032189384,0.000550625,0.000020146239,0.00010398189,0.00024263478,1.4074324e-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":[0.00016894728,0.000114586735,0.004108436,0.000047589405,0.00025269968,5.935899e-7,0.0014501786,0.000031571966,0.9912754,6.5782655e-7,0.0005937904,0.0019555204],"study_design_scores_gemma":[0.00078131794,0.00031781127,0.0027449573,0.00006006486,0.00011408108,0.000023505478,0.0008408026,0.000039586048,0.9937744,0.0000065619083,0.0011216488,0.00017524867],"about_ca_topic_score_codex":0.000028715287,"about_ca_topic_score_gemma":0.000006762907,"teacher_disagreement_score":0.0024989857,"about_ca_system_score_codex":0.00005394085,"about_ca_system_score_gemma":0.0000981916,"threshold_uncertainty_score":0.5957954},"labels":[],"label_agreement":null},{"id":"W2043738539","doi":"10.1007/s11746-004-0982-8","title":"The pseudo‐single‐phase, base‐catalyzed transmethylation of soybean oil","year":2004,"lang":"en","type":"article","venue":"Journal of the American Oil Chemists Society","topic":"Biodiesel Production and Applications","field":"Engineering","cited_by":46,"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 Toronto","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Potassium hydroxide; Sodium methoxide; Sodium hydroxide; Chemistry; Catalysis; Base (topology); Sodium; Methanol; Transesterification; Nuclear chemistry; Hydroxide; Biodiesel; Transmethylation; Inorganic chemistry; Organic chemistry","score_opus":0.011361577641595044,"score_gpt":0.2366727737605382,"score_spread":0.22531119611894315,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2043738539","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":[0.98947966,0.0005979001,0.0015510896,0.0067686066,0.00018612888,0.000023409813,0.000013106988,0.00004289301,0.0013371983],"genre_scores_gemma":[0.9956875,0.0008813332,0.0029033062,0.00009801835,0.00022264916,0.0000034655689,0.0000017270935,0.00001928525,0.0001827301],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9991141,0.000017509434,0.0003809578,0.000082858736,0.00025699724,0.00014760622],"domain_scores_gemma":[0.99904746,0.00006079762,0.00039985526,0.00029190865,0.00014094867,0.00005901583],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0003301855,0.00011167212,0.00019700585,0.0000117300915,0.0001625178,0.000023530947,0.00033389553,0.00003550844,0.0000054227585],"category_scores_gemma":[0.000046736943,0.00007004843,0.0003663226,0.0003874263,0.0003825549,0.00007004539,0.000015582915,0.00030176342,0.0000015528166],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00001668061,0.000096447955,0.000012968053,0.0000505219,0.0001348239,1.4782613e-7,0.0010800331,0.0017691572,0.95913404,0.000031872485,0.0023890545,0.03528427],"study_design_scores_gemma":[0.0010462026,0.0000369718,0.00023956259,0.000053819513,0.00008980274,0.000046433048,0.0016323854,0.00044547732,0.9849093,0.00024651163,0.011102023,0.0001515421],"about_ca_topic_score_codex":0.000012920924,"about_ca_topic_score_gemma":0.000001955826,"teacher_disagreement_score":0.03513273,"about_ca_system_score_codex":0.000155397,"about_ca_system_score_gemma":0.000058576145,"threshold_uncertainty_score":0.2856492},"labels":[],"label_agreement":null},{"id":"W2043849896","doi":"10.1007/s11746-011-1818-8","title":"Adsorption of Soy Protein Isolate in Oil‐in‐Water Emulsions: Difference Between Native and Spray Dried Isolate","year":2011,"lang":"en","type":"article","venue":"Journal of the American Oil Chemists Society","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":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Guelph","funders":"Ontario Ministry of Research and Innovation","keywords":"Soy protein; Plant protein; Chemistry; Chromatography; Denaturation (fissile materials); Adsorption; Pea protein; Food science; Electrophoresis; Nuclear chemistry; Organic chemistry","score_opus":0.027062926036057634,"score_gpt":0.22699222115131382,"score_spread":0.19992929511525617,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2043849896","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":[0.9989586,0.00011294999,0.0000016349256,0.00059823133,0.000029420018,0.000067406814,0.0000069276234,0.0000056335316,0.00021923493],"genre_scores_gemma":[0.9992877,0.00012322288,0.00021238766,0.000054221182,0.0000856839,0.000009032692,6.882069e-7,0.0000018717435,0.00022516646],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9986116,0.00016269434,0.0005437714,0.00017351621,0.00026932172,0.00023906324],"domain_scores_gemma":[0.9988317,0.000086431,0.00082434376,0.00008314379,0.00010697376,0.000067395806],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0006430499,0.00014481477,0.0004229605,0.000011817784,0.000056898574,0.000016064087,0.00042837215,0.0000790164,0.000015623224],"category_scores_gemma":[0.00008409248,0.000048913014,0.0001974756,0.0002767197,0.00031102166,0.00010711269,0.00015091468,0.00039298946,8.9082346e-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":[0.000060960643,0.000062766565,0.019593028,0.00002649513,0.000028668786,9.477154e-7,0.002600512,5.193277e-7,0.9663026,0.0000020068833,0.000007453206,0.011314055],"study_design_scores_gemma":[0.00048047947,0.0004084039,0.26037344,0.00048486717,0.000021094724,0.000016572538,0.0024526764,0.000039389855,0.7347872,0.0006112938,0.00010044676,0.00022411313],"about_ca_topic_score_codex":0.00043016393,"about_ca_topic_score_gemma":0.000065657194,"teacher_disagreement_score":0.24078041,"about_ca_system_score_codex":0.00008984676,"about_ca_system_score_gemma":0.00001559334,"threshold_uncertainty_score":0.19946149},"labels":[],"label_agreement":null},{"id":"W2044224975","doi":"10.1007/s11746-013-2321-1","title":"A Study of Process Optimization of Extraction of Oil from Fish Waste for Use as A Low‐Grade Fuel","year":2013,"lang":"en","type":"article","venue":"Journal of the American Oil Chemists Society","topic":"Biodiesel Production and Applications","field":"Engineering","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":"Memorial University of Newfoundland","funders":"","keywords":"Waste management; Environmental science; Waste oil; Extraction (chemistry); Fish processing; Petroleum; Fish oil; Municipal solid waste; Fuel oil; Residual oil; Fish <Actinopterygii>; Pulp and paper industry; Engineering; Chemistry; Fishery; Petroleum engineering","score_opus":0.015524404421999849,"score_gpt":0.2603783744582699,"score_spread":0.24485397003627005,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2044224975","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":[0.99872327,0.000045477947,0.00073238055,0.00027579023,0.000057838148,0.00007065214,0.000020523923,0.000010881461,0.000063212734],"genre_scores_gemma":[0.99421644,0.0002992694,0.005221551,0.000033079235,0.00009205296,0.000022162603,0.000002401396,0.0000153086,0.000097729324],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9991993,0.000013091098,0.0004226778,0.00008193924,0.0002039021,0.00007914111],"domain_scores_gemma":[0.99846005,0.00006859185,0.00083904417,0.00019660435,0.0004002728,0.00003545493],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00009245825,0.00008727795,0.00025443238,0.00001639466,0.000030051138,0.000011259731,0.00018167624,0.00003412287,0.000012487574],"category_scores_gemma":[0.00006840992,0.00006819043,0.00018955288,0.0002528653,0.00010809342,0.0001545839,0.00001553384,0.00014315038,1.7554684e-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":[0.000089677305,0.00149203,0.0014674602,0.0010758009,0.0008912421,1.327954e-7,0.013787408,0.353655,0.61086446,0.0000017722837,0.008780499,0.007894486],"study_design_scores_gemma":[0.0024083748,0.00031747913,0.0038332678,0.00028158608,0.00041671158,0.00002370036,0.05191464,0.06129423,0.8785053,0.000104115505,0.00056948024,0.00033110738],"about_ca_topic_score_codex":0.00011536567,"about_ca_topic_score_gemma":0.0000027304939,"teacher_disagreement_score":0.29236078,"about_ca_system_score_codex":0.00004559099,"about_ca_system_score_gemma":0.00003300229,"threshold_uncertainty_score":0.2780725},"labels":[],"label_agreement":null},{"id":"W2044554773","doi":"10.1007/s11746-014-2430-5","title":"Application of EPR Spectroscopy and DSC for Oxidative Stability Studies of <i>Nigella sativa</i> and <i>Lepidium sativum</i> Seed Oil","year":2014,"lang":"en","type":"article","venue":"Journal of the American Oil Chemists Society","topic":"Nigella sativa pharmacological applications","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":false,"ca_institutions":"University of Saskatchewan","funders":"Foreign Affairs and International Trade Canada","keywords":"Lepidium sativum; Nigella sativa; DPPH; Chemistry; Differential scanning calorimetry; Antioxidant; Food science; Polyunsaturated fatty acid; Organic chemistry; Botany; Fatty acid; Biology; Traditional medicine","score_opus":0.02070396481283656,"score_gpt":0.32488900687033023,"score_spread":0.3041850420574937,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2044554773","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":[0.9918147,0.00059538626,0.0015476956,0.005425635,0.000021461827,0.00016137774,0.00002453519,0.000008616362,0.0004006371],"genre_scores_gemma":[0.9774059,0.0015976322,0.020110784,0.00063428277,0.00012439281,0.000029395385,0.0000016683116,0.000015053121,0.000080859696],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9985819,0.00009947244,0.00062468246,0.0002255197,0.00029969518,0.00016876585],"domain_scores_gemma":[0.9960372,0.0012029872,0.0017180326,0.00028619863,0.00063865876,0.00011690974],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000921849,0.00017337159,0.00081058976,0.00001582669,0.00009831955,0.000005173542,0.00017015431,0.0000493384,0.0000028493955],"category_scores_gemma":[0.0005936884,0.0001112993,0.0002695315,0.00027846763,0.0016439405,0.000043505956,0.0001093553,0.00026525254,1.4020749e-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":[0.00027592754,0.00019446916,0.013716528,0.000531025,0.00030954176,5.3906632e-8,0.0018596338,0.0000023853652,0.9766695,0.00003916208,0.0008366304,0.0055651395],"study_design_scores_gemma":[0.0014127546,0.0004077338,0.013337129,0.000083269624,0.00033280562,0.000016503145,0.0029822334,0.00015182102,0.97871464,0.0009983417,0.0014552886,0.00010748544],"about_ca_topic_score_codex":0.00001768525,"about_ca_topic_score_gemma":0.0000013707352,"teacher_disagreement_score":0.018563088,"about_ca_system_score_codex":0.0001338238,"about_ca_system_score_gemma":0.00009357518,"threshold_uncertainty_score":0.6057167},"labels":[],"label_agreement":null},{"id":"W2044907995","doi":"10.1007/s11746-014-2478-2","title":"Identification and Distribution of Oxygenated Fatty Acids in <i>Plantago</i> Seed Lipids","year":2014,"lang":"en","type":"article","venue":"Journal of the American Oil Chemists Society","topic":"Phytochemistry and Biological Activities","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":"University of Saskatchewan; Saskatchewan Health","funders":"National Research Council Canada; PGG Wrightson Seeds","keywords":"Chemistry; Fatty acid; Linoleic acid; Azelaic acid; Plantago; Food science; Plantaginaceae; Biochemistry; Botany; Biology","score_opus":0.00753836750298572,"score_gpt":0.20642134212350194,"score_spread":0.1988829746205162,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2044907995","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":[0.99885726,0.000042563577,0.000005398493,0.0009255229,0.000032314365,0.000014955199,0.000028835642,0.000005014669,0.00008813609],"genre_scores_gemma":[0.99949086,0.0001565372,0.000021616584,0.0001244815,0.00013690967,0.0000011415293,0.000011300804,4.2633346e-7,0.000056752888],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9992867,0.000061200866,0.00027942145,0.000102778045,0.00015352716,0.00011638447],"domain_scores_gemma":[0.99908406,0.00015312253,0.0005963887,0.00004418321,0.0000797443,0.00004252863],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0004027258,0.00008266932,0.00021692111,0.0000016199727,0.00006319624,0.0000164083,0.00022352101,0.000053027245,0.0000035502437],"category_scores_gemma":[0.00013583997,0.000028005854,0.00015878446,0.00024048398,0.0002983702,0.00006040578,0.000056210658,0.00017706593,1.6799105e-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":[0.00004168463,0.00005658359,0.040072426,0.000016252005,0.000010350245,1.2979768e-7,0.00004688239,0.0000019571494,0.9508065,0.0000033432514,0.000094152434,0.008849739],"study_design_scores_gemma":[0.00011496489,0.000070501046,0.4742886,0.000027504577,0.000010579497,0.000023714583,0.00035210475,0.00004965247,0.5242957,0.00013694064,0.0005645373,0.000065225235],"about_ca_topic_score_codex":0.00002666253,"about_ca_topic_score_gemma":0.0000035651146,"teacher_disagreement_score":0.4342162,"about_ca_system_score_codex":0.00003639069,"about_ca_system_score_gemma":0.0000071946006,"threshold_uncertainty_score":0.114204556},"labels":[],"label_agreement":null},{"id":"W2045081279","doi":"10.1007/s11746-004-963-y","title":"Phenolic antioxidants in beans and their effects on inhibition of radical‐induced DNA damage","year":2004,"lang":"en","type":"article","venue":"Journal of the American Oil Chemists Society","topic":"Phytochemicals and Antioxidant Activities","field":"Medicine","cited_by":55,"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","keywords":"Chemistry; Cyanidin; Food science; Hydroxycinnamic acid; Ferulic acid; Antioxidant; Acetone; Vanillic acid; Caffeic acid; Botany; Anthocyanin; Biochemistry; Biology","score_opus":0.007851370331377198,"score_gpt":0.24122309298511,"score_spread":0.2333717226537328,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2045081279","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":[0.99761647,0.000118719596,0.0000069253515,0.0018465205,0.000032203876,0.00004806106,0.0000040002537,0.0000064214546,0.00032068123],"genre_scores_gemma":[0.99842495,0.00035737143,0.00020947795,0.00080652954,0.00016426941,0.000001542508,6.709141e-7,0.000015141989,0.00002006706],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9991042,0.00003171478,0.00031761752,0.00012070855,0.00025223647,0.00017354605],"domain_scores_gemma":[0.99899316,0.0001250107,0.0005679429,0.00016530573,0.000059993992,0.00008857161],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00022855862,0.00014532365,0.0005166458,0.000031871237,0.00004003172,0.000008197191,0.00009700298,0.000070480084,0.0000016589494],"category_scores_gemma":[0.00013916373,0.00008954814,0.00030921103,0.00026190185,0.0003651954,0.00006944419,0.00003991769,0.0005483592,2.1268134e-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":[0.00011950697,0.0002574207,0.0011255655,0.00020009035,0.00007084894,0.00000900142,0.0012652592,0.0000025715754,0.993424,0.0000068627373,0.00009066083,0.0034281933],"study_design_scores_gemma":[0.0020447548,0.00025840336,0.036876574,0.0012771261,0.000037943373,0.00009603214,0.00084302557,0.0000079328165,0.95820206,0.00024811624,0.000023290535,0.00008474497],"about_ca_topic_score_codex":0.00002414279,"about_ca_topic_score_gemma":8.6845034e-7,"teacher_disagreement_score":0.035751007,"about_ca_system_score_codex":0.00013691721,"about_ca_system_score_gemma":0.000117993324,"threshold_uncertainty_score":0.36516672},"labels":[],"label_agreement":null},{"id":"W2045222361","doi":"10.1007/s11746-010-1679-6","title":"Evaluating Esters Derived from Mustard Oil (<i>Sinapis alba</i>) as Potential Diesel Additives","year":2010,"lang":"en","type":"article","venue":"Journal of the American Oil Chemists Society","topic":"Biodiesel Production and Applications","field":"Engineering","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 Saskatchewan","funders":"Space and Missile Defense Command","keywords":"Biodiesel; Transesterification; Chemistry; Lubricity; Diesel fuel; Organic chemistry; Vegetable oil refining; Alcohol; Canola; Mustard seed; Methanol; Soybean oil; Vegetable oil; Food science; Catalysis","score_opus":0.011339050436620708,"score_gpt":0.2637504637864193,"score_spread":0.2524114133497986,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2045222361","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":[0.99541605,0.00019032706,0.00012221845,0.0024912686,0.0005480206,0.000018524219,0.00003063021,0.000061167455,0.0011217938],"genre_scores_gemma":[0.98587674,0.00051346276,0.011532834,0.0004877363,0.0009743045,0.000009025766,0.0000051963143,0.000033532124,0.0005671971],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99889326,0.00002904836,0.00033378304,0.00016177371,0.00036281685,0.00021933588],"domain_scores_gemma":[0.99885213,0.00008231918,0.0004097582,0.00033669831,0.00019902897,0.00012005924],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00024570466,0.00017547712,0.00025953795,0.000014240888,0.0002030242,0.000060820603,0.00041730623,0.00006335413,0.00011656853],"category_scores_gemma":[0.00015484945,0.00013609216,0.00040943004,0.00021909087,0.00044215145,0.000118925476,0.00007276932,0.000791343,0.000012690305],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0000131955285,0.000030638188,0.00006252029,0.000021587653,0.00019345978,8.1501605e-7,0.0012957914,0.0005877487,0.95006436,0.0000014817174,0.009209768,0.038518652],"study_design_scores_gemma":[0.0013900475,0.000079538804,0.0072561093,0.00012242586,0.00037509782,0.00021611594,0.010753882,0.0066829114,0.93564844,0.00023863438,0.036513366,0.0007234264],"about_ca_topic_score_codex":0.000056094723,"about_ca_topic_score_gemma":0.0000045124225,"teacher_disagreement_score":0.037795227,"about_ca_system_score_codex":0.000091906004,"about_ca_system_score_gemma":0.00007749664,"threshold_uncertainty_score":0.5549677},"labels":[],"label_agreement":null},{"id":"W2045282736","doi":"10.1007/s11746-004-0884-9","title":"Modeling the nucleation and crystallization kinetics of a palm stearin/canola oil blend and lard in bulk and emulsified form","year":2004,"lang":"en","type":"article","venue":"Journal of the American Oil Chemists Society","topic":"Food Chemistry and Fat Analysis","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":"Toronto Metropolitan University; University of Guelph","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Nucleation; Palm stearin; Crystallization; Canola; Homogenization (climate); Volume fraction; Materials science; Thermodynamics; Kinetics; Chemistry; Chemical engineering; Chromatography; Palm oil; Organic chemistry; Composite material; Food science","score_opus":0.010298687425613209,"score_gpt":0.203913409392279,"score_spread":0.1936147219666658,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2045282736","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":[0.9978555,0.00026920025,0.000010056048,0.0017501038,0.000005753719,0.000009598817,0.0000034767904,0.0000021970125,0.000094148985],"genre_scores_gemma":[0.99758476,0.002048412,0.00016804086,0.0001069116,0.000050738105,5.3572694e-7,0.0000012553205,9.223856e-7,0.00003843741],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9994355,0.000014876976,0.00021579882,0.00008815581,0.0001543725,0.00009129279],"domain_scores_gemma":[0.99952275,0.000047430756,0.00028088395,0.000039211034,0.00007135311,0.000038350063],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00016625927,0.00007498522,0.00016570368,0.0000031435077,0.000079848636,0.0000319669,0.00011293842,0.00003803356,0.0000022605932],"category_scores_gemma":[0.00004062613,0.000026858106,0.00008548587,0.00019999042,0.0001918213,0.00005304766,0.00005783242,0.00013478227,1.639155e-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":[0.000030355919,0.000037201848,0.0018290043,0.000031398882,0.000035806937,3.586822e-7,0.0010603757,0.00089461374,0.9747993,0.000006685294,0.0000071115214,0.021267809],"study_design_scores_gemma":[0.0044222116,0.0009954523,0.11767024,0.0010485918,0.00084866787,0.00038728147,0.055781666,0.046554618,0.7653574,0.004381613,0.0013929615,0.0011593528],"about_ca_topic_score_codex":0.00013931522,"about_ca_topic_score_gemma":0.00006221684,"teacher_disagreement_score":0.20944193,"about_ca_system_score_codex":0.000030432915,"about_ca_system_score_gemma":0.0000072360494,"threshold_uncertainty_score":0.109524176},"labels":[],"label_agreement":null},{"id":"W2045909750","doi":"10.1007/s11746-000-0005-9","title":"Discrimination of edible oil products and quantitative determination of their iodine value by Fourier transform near‐infrared spectroscopy","year":2000,"lang":"en","type":"article","venue":"Journal of the American Oil Chemists Society","topic":"Spectroscopy and Chemometric Analyses","field":"Chemistry","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":"McGill University","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Partial least squares regression; Calibration; Iodine value; Linear discriminant analysis; Near-infrared spectroscopy; Analytical Chemistry (journal); Fourier transform infrared spectroscopy; Chemometrics; Chromatography; Mathematics; Spectroscopy; Chemistry; Artificial intelligence; Statistics; Computer science; Optics; Physics; Food science","score_opus":0.010253248108409156,"score_gpt":0.26846901561186076,"score_spread":0.2582157675034516,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2045909750","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":[0.9911782,0.0012179859,0.00015769237,0.0010584147,0.000023450157,0.000016783704,0.0000505507,0.000008315806,0.006288604],"genre_scores_gemma":[0.97045964,0.0042890813,0.020715524,0.00009322333,0.000116425676,0.000003478287,0.00000997186,0.000028731716,0.004283935],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99855864,0.000025781525,0.0005574892,0.00018639679,0.00046801983,0.0002036452],"domain_scores_gemma":[0.99805874,0.00015058428,0.0011651105,0.00025117377,0.00030558178,0.000068832334],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00030623865,0.00019668254,0.00054088753,0.000029881763,0.0001069508,0.000025677202,0.000323492,0.000076912635,0.00014514924],"category_scores_gemma":[0.00016502853,0.00013721194,0.00034817797,0.0006680959,0.00073268433,0.00017690561,0.000023754614,0.00033401966,2.6101276e-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":[0.00018103045,0.00021728483,0.00036083828,0.00044111453,0.00021104205,4.4065845e-7,0.0033003006,0.000009580362,0.9720201,0.0000062628,0.00178147,0.021470556],"study_design_scores_gemma":[0.0006251199,0.00013125778,0.0001981144,0.00010997167,0.00030200326,0.00002435295,0.0028290278,0.0006709222,0.99410313,0.00018111194,0.00068643515,0.00013857805],"about_ca_topic_score_codex":0.00005450613,"about_ca_topic_score_gemma":9.886832e-7,"teacher_disagreement_score":0.022083025,"about_ca_system_score_codex":0.00014622124,"about_ca_system_score_gemma":0.00014186709,"threshold_uncertainty_score":0.5595341},"labels":[],"label_agreement":null},{"id":"W2046404691","doi":"10.1007/s11746-001-0368-y","title":"Transgenic cotton plants with increased seed oleic acid content","year":2001,"lang":"en","type":"article","venue":"Journal of the American Oil Chemists Society","topic":"Lipid metabolism and biosynthesis","field":"Biochemistry, Genetics and Molecular Biology","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":"McGill University","funders":"","keywords":"Cottonseed; Oleic acid; Linoleic acid; Transgene; Biology; Fatty acid; Biochemistry; Food science; Transformation (genetics); Fatty acid desaturase; Chemistry; Gene; Polyunsaturated fatty acid","score_opus":0.010243182815781385,"score_gpt":0.21377054022500588,"score_spread":0.2035273574092245,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2046404691","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":[0.9984769,0.0006720866,0.00006114639,0.00037337156,0.00007767823,0.000031475913,0.000011948593,0.0000056228396,0.00028973958],"genre_scores_gemma":[0.99550015,0.0015073922,0.00078820833,0.0011035535,0.0005260707,0.0000025327352,0.0000062366084,0.000022361646,0.0005435205],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99891025,0.00005937665,0.0002925766,0.00017797636,0.0003085326,0.0002512735],"domain_scores_gemma":[0.99882007,0.00001814911,0.0005755297,0.00031779386,0.00012974051,0.00013871187],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00027407767,0.00018550426,0.00032329783,0.000010544173,0.00010202089,0.000020930951,0.00044260093,0.000072368246,0.000008163876],"category_scores_gemma":[0.000042077485,0.00010684576,0.00043416017,0.00012367868,0.0003001198,0.0000062043114,0.000047720954,0.00019624722,0.00000139617],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00045123085,0.00010290098,0.007684418,0.000015742287,0.0003013181,0.0000036697518,0.00017987375,0.0000034389968,0.98693067,1.8026009e-7,0.0008344657,0.0034921132],"study_design_scores_gemma":[0.0010133032,0.00014113501,0.022279324,0.00004218506,0.000106754735,0.0003058361,0.0008381036,0.0000036548504,0.94544125,8.3748375e-7,0.029657317,0.00017031979],"about_ca_topic_score_codex":0.000033763365,"about_ca_topic_score_gemma":0.000009107367,"teacher_disagreement_score":0.04148942,"about_ca_system_score_codex":0.000032612083,"about_ca_system_score_gemma":0.0001874494,"threshold_uncertainty_score":0.43570435},"labels":[],"label_agreement":null},{"id":"W2047522351","doi":"10.1007/s11746-008-1232-z","title":"Determination of Free Fatty Acids in Edible Oils with the Use of a Variable Filter Array IR Spectrometer","year":2008,"lang":"en","type":"article","venue":"Journal of the American Oil Chemists Society","topic":"Spectroscopy and Chemometric Analyses","field":"Chemistry","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":"McGill University","funders":"","keywords":"Methanol; Spectrometer; Chemistry; Biodiesel; Absorbance; Fourier transform infrared spectroscopy; Extraction (chemistry); Chromatography; Solvent; Analytical Chemistry (journal); Infrared spectroscopy; Absorption (acoustics); Materials science; Organic chemistry; Catalysis; Chemical engineering","score_opus":0.021921032826834365,"score_gpt":0.24567467595042405,"score_spread":0.2237536431235897,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2047522351","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":[0.9964209,0.00012579578,0.0012428393,0.0004282293,0.000019362435,0.00001729805,0.000016767524,0.0000058804912,0.0017229113],"genre_scores_gemma":[0.9611923,0.0003514105,0.036974557,0.00025262396,0.00014321116,0.0000037447403,0.0000012810463,0.000022072829,0.0010587655],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9984921,0.000030955976,0.00050637405,0.00015475851,0.00056905986,0.0002467005],"domain_scores_gemma":[0.99724066,0.00033900168,0.0015458836,0.00056309724,0.000254067,0.0000572986],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0002464574,0.00018205584,0.00054809946,0.000050130217,0.000079223304,0.000016033386,0.00072482316,0.00007060063,0.00013223432],"category_scores_gemma":[0.00025947508,0.00010164312,0.0004259503,0.0011567039,0.0007070282,0.00016383857,0.00008361144,0.0005030194,2.6569825e-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":[0.00011760926,0.00019558042,0.021094741,0.00010950339,0.00022902091,0.0000041141634,0.0010633334,0.000045150973,0.97464037,0.0000022333816,0.0022539203,0.00024440346],"study_design_scores_gemma":[0.0006930168,0.00008073944,0.0026566284,0.000081842256,0.00019924156,0.00014619519,0.00093058293,0.00006337346,0.9945894,0.000034556222,0.00039751382,0.00012693592],"about_ca_topic_score_codex":0.00012266419,"about_ca_topic_score_gemma":0.00000400963,"teacher_disagreement_score":0.035731718,"about_ca_system_score_codex":0.00019601398,"about_ca_system_score_gemma":0.00017973164,"threshold_uncertainty_score":0.4144886},"labels":[],"label_agreement":null},{"id":"W2047585195","doi":"10.1007/s11746-006-1241-8","title":"Determining the acid number of biodiesel","year":2006,"lang":"en","type":"article","venue":"Journal of the American Oil Chemists Society","topic":"Diverse Research Studies Overview","field":"Social Sciences","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 Toronto","funders":"","keywords":"Acid value; Repeatability; Potassium hydroxide; Biodiesel; Reproducibility; Titration; Chemistry; Chromatography; Diesel fuel; Palmitic acid; Pulp and paper industry; Fatty acid; Organic chemistry; Biochemistry","score_opus":0.020816700345417518,"score_gpt":0.3394146144656472,"score_spread":0.3185979141202297,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2047585195","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":[0.9415267,0.0004264636,0.000004293008,0.0076118577,0.00014103058,0.000037049052,0.000007790622,0.000008148541,0.05023668],"genre_scores_gemma":[0.9939763,0.0027393454,0.0005813162,0.00041289532,0.00040832674,0.0000016067165,1.453639e-7,0.0000077731265,0.0018723035],"study_design_codex":"not_applicable","study_design_gemma":"not_applicable","domain_scores_codex":[0.99825656,0.00015192172,0.00028979612,0.00008226988,0.000933526,0.00028594138],"domain_scores_gemma":[0.99812007,0.00029703096,0.00090587354,0.00019376115,0.00042557326,0.00005768872],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0012947202,0.000089966066,0.00027183726,0.000006408579,0.00049316767,0.000042182484,0.0008560209,0.000028606808,0.00004352509],"category_scores_gemma":[0.00050843315,0.000048832535,0.0005642313,0.00046074067,0.0022061432,0.00009676882,0.00021190383,0.00027434062,0.0000046566606],"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":[0.00009011942,0.00072210474,0.36358285,0.00030941074,0.001351394,0.0000131995175,0.054440934,0.00003450746,0.022628838,0.001493853,0.42006433,0.13526845],"study_design_scores_gemma":[0.0017566355,0.00011269578,0.13127728,0.00042104637,0.00036432198,0.000032614946,0.10542208,0.000023649925,0.020703116,0.0011126497,0.7381884,0.0005855239],"about_ca_topic_score_codex":0.0010171146,"about_ca_topic_score_gemma":0.00005357352,"teacher_disagreement_score":0.31812406,"about_ca_system_score_codex":0.0002213271,"about_ca_system_score_gemma":0.00025920698,"threshold_uncertainty_score":0.81286263},"labels":[],"label_agreement":null},{"id":"W2048022097","doi":"10.1007/s11746-005-1158-2","title":"Lipase‐assisted acidolysis of high‐laurate canola oil with eicosapentaenoic acid","year":2005,"lang":"en","type":"article","venue":"Journal of the American Oil Chemists Society","topic":"Enzyme Catalysis and Immobilization","field":"Biochemistry, Genetics and Molecular Biology","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":"Memorial University of Newfoundland","funders":"Novo Nordisk","keywords":"Lauric acid; Eicosapentaenoic acid; Lipase; Chemistry; Hexane; Canola; Organic chemistry; Chromatography; Fatty acid; Food science; Enzyme; Polyunsaturated fatty acid","score_opus":0.0051720577665763144,"score_gpt":0.22301299003181083,"score_spread":0.21784093226523452,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2048022097","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":[0.998016,0.0007929273,0.00012056033,0.0007049131,0.000044201857,0.000014120506,0.0000132966115,0.000003774553,0.000290214],"genre_scores_gemma":[0.99422646,0.0012507767,0.0020367145,0.0005904622,0.00033118628,0.000003276963,0.000025321115,0.000025457834,0.0015103342],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9987904,0.000054553122,0.00043561475,0.00019568107,0.0003283021,0.0001954489],"domain_scores_gemma":[0.9977882,0.000013974934,0.001307424,0.0004376373,0.00036156338,0.00009121185],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00024021219,0.0001793568,0.00037409604,0.000018280376,0.00008462835,0.00002157584,0.0004298564,0.000071466755,0.00001642407],"category_scores_gemma":[0.00006801547,0.0001152971,0.0005003424,0.00036364252,0.00033415103,0.000012712553,0.000094389514,0.00018396512,9.4158327e-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":[0.00012309807,0.00012630918,0.00095458,0.000031392246,0.00036869943,6.5213567e-7,0.00012964233,0.00027017598,0.9776025,0.0000010780469,0.0027798626,0.017612005],"study_design_scores_gemma":[0.0006708714,0.00017731977,0.0024516662,0.000051306757,0.00020419297,0.00008582908,0.00041008028,0.000026086436,0.986713,0.0000010010851,0.00905574,0.00015293898],"about_ca_topic_score_codex":0.000033618166,"about_ca_topic_score_gemma":0.000027650687,"teacher_disagreement_score":0.017459065,"about_ca_system_score_codex":0.000086757995,"about_ca_system_score_gemma":0.0002022367,"threshold_uncertainty_score":0.47016793},"labels":[],"label_agreement":null},{"id":"W2048134016","doi":"10.1007/s11746-011-1943-4","title":"Immobilization of Phospholipase A<sub>1</sub> and its Application in Soybean Oil Degumming","year":2011,"lang":"en","type":"article","venue":"Journal of the American Oil Chemists Society","topic":"Enzyme Catalysis and Immobilization","field":"Biochemistry, Genetics and Molecular Biology","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; Agriculture and Agri-Food Canada","funders":"","keywords":"Glutaraldehyde; Chemistry; Soybean oil; Thermal stability; Phospholipase A; Calcium; Chitosan; Nuclear chemistry; Phosphorus; Immobilized enzyme; Palm oil; Enzyme; Chromatography; Phospholipase A2; Food science; Biochemistry; Organic chemistry","score_opus":0.008343014309576206,"score_gpt":0.223673567666983,"score_spread":0.21533055335740678,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2048134016","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":[0.99874085,0.0008271371,0.00019431514,0.000036258192,0.00002603909,0.000022180542,0.0000032319874,0.0000017823675,0.00014821147],"genre_scores_gemma":[0.9974379,0.002055187,0.00025088337,0.00012249342,0.000062316445,0.00000510529,0.000009807218,0.000013768969,0.000042573753],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9992155,0.000033188036,0.00035253377,0.0001496167,0.00013730796,0.00011189745],"domain_scores_gemma":[0.99876386,0.000010481933,0.0007828613,0.00019986236,0.00019692584,0.00004603742],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00031343978,0.00010133764,0.00019252907,0.000016925316,0.000038599905,0.000005620076,0.00018155693,0.00006166139,0.0000010885477],"category_scores_gemma":[0.00010518896,0.00008016454,0.00017393523,0.00023938193,0.00014087063,0.000011073514,0.000071707465,0.000103922765,2.3211608e-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":[0.000043563407,0.00008026297,0.003129388,0.00004744555,0.0000373921,1.7421372e-7,0.00046478948,0.000036459045,0.98753875,0.000004949012,0.00009807579,0.008518739],"study_design_scores_gemma":[0.00030764224,0.000060144717,0.0037036878,0.00003605112,0.000036239366,0.000014922058,0.000500873,0.00021653889,0.9948511,0.000009663896,0.0001770077,0.00008609609],"about_ca_topic_score_codex":0.000015949701,"about_ca_topic_score_gemma":0.0000075502057,"teacher_disagreement_score":0.008432643,"about_ca_system_score_codex":0.000034719018,"about_ca_system_score_gemma":0.00006289889,"threshold_uncertainty_score":0.3269015},"labels":[],"label_agreement":null},{"id":"W2048580091","doi":"10.1007/s11746-010-1553-6","title":"Properties and Stability of Solid Lipid Particle Dispersions Based on Canola Stearin and Poloxamer 188","year":2010,"lang":"en","type":"article","venue":"Journal of the American Oil Chemists Society","topic":"Surfactants and Colloidal Systems","field":"Chemistry","cited_by":34,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Guelph","funders":"Ontario Ministry of Research and Innovation; Natural Sciences and Engineering Research Council of Canada; Research and Innovation Foundation; Canada Foundation for Innovation","keywords":"Pulmonary surfactant; Poloxamer; Particle size; Materials science; Chromatography; Bioavailability; Nucleation; Chemical engineering; Homogenization (climate); Particle (ecology); Palm stearin; Chemistry; Analytical Chemistry (journal); Composite material; Organic chemistry; Polymer; Food science","score_opus":0.01509818190026869,"score_gpt":0.2293556000675847,"score_spread":0.21425741816731603,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2048580091","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":[0.9983554,0.00008270106,6.950784e-7,0.0008684602,0.0000615929,0.000019416537,0.000021456388,0.000006993413,0.0005832732],"genre_scores_gemma":[0.99933445,0.000053558662,0.00009464039,0.0001524818,0.000108577944,0.0000019656363,1.5292538e-7,0.000012877821,0.00024128132],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9990152,0.000029151586,0.00032146048,0.0001422328,0.00031123037,0.00018068988],"domain_scores_gemma":[0.9987825,0.00012367449,0.0005422069,0.00029365235,0.00012200929,0.00013591403],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000317425,0.00012939086,0.00032730683,0.0000051950046,0.00012291342,0.000026823567,0.00020296226,0.00005371694,0.0000623374],"category_scores_gemma":[0.00018490497,0.0000769724,0.00019737409,0.000100312776,0.0007010434,0.000051519426,0.000074549986,0.00041821302,2.2888712e-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":[0.00010196442,0.00010904001,0.069527976,0.00009825621,0.0000544369,4.551075e-7,0.00093269284,0.0000049651712,0.92683846,0.0000012293814,0.00015242887,0.0021780848],"study_design_scores_gemma":[0.0005525027,0.000063742984,0.009880668,0.00010755218,0.00005244436,0.00002367848,0.00441898,0.0010153595,0.9829335,0.0000033637932,0.0008211913,0.0001269711],"about_ca_topic_score_codex":0.00031411074,"about_ca_topic_score_gemma":0.000021306312,"teacher_disagreement_score":0.05964731,"about_ca_system_score_codex":0.000055181852,"about_ca_system_score_gemma":0.00013994348,"threshold_uncertainty_score":0.31388435},"labels":[],"label_agreement":null},{"id":"W2050218745","doi":"10.1007/s11746-010-1625-7","title":"Preparation of Diacid 1,3‐Diacylglycerols","year":2010,"lang":"en","type":"article","venue":"Journal of the American Oil Chemists Society","topic":"Enzyme Catalysis and Immobilization","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":"University of Guelph","funders":"Dairy Farmers of Ontario; Ontario Centres of Excellence","keywords":"Chemistry; Chromatography; Glyceride; Recrystallization (geology); Elution; Chromatographic separation; Crystallization; Thin-layer chromatography; Organic chemistry; High-performance liquid chromatography","score_opus":0.004365941808736688,"score_gpt":0.2698900245297717,"score_spread":0.265524082721035,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2050218745","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":[0.9989586,0.0001262891,0.00011911914,0.00015829953,0.00012634507,0.000018357556,0.000004220625,0.0000015405914,0.00048726838],"genre_scores_gemma":[0.99781895,0.00028006197,0.00093331997,0.00019694577,0.00029676507,0.0000016778519,0.000007988848,0.000009939002,0.0004543671],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99933,0.000024261903,0.00028251656,0.00009904671,0.00017518089,0.00008898172],"domain_scores_gemma":[0.9985311,0.000013741985,0.00085508596,0.00030454382,0.00025342172,0.000042097443],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00027888603,0.0000795511,0.0001709992,0.0000071575596,0.00004054176,0.000010346759,0.0002609782,0.00005671779,0.0000073373535],"category_scores_gemma":[0.00020462737,0.000054598888,0.00040856743,0.00013332172,0.0002265539,0.0000060599655,0.00006023679,0.00015733512,4.3248681e-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":[0.00004167723,0.00004723069,0.0022367474,0.0000125097295,0.00006988635,5.983262e-8,0.00013748372,0.000042178974,0.99182445,0.0000034827506,0.0041769296,0.0014073532],"study_design_scores_gemma":[0.00019764494,0.00009920833,0.0025334347,0.000008401847,0.000038967468,0.00001963255,0.00013981236,0.000028572365,0.9876597,0.000009015228,0.0092031,0.000062527266],"about_ca_topic_score_codex":0.000005341263,"about_ca_topic_score_gemma":0.0000031848947,"teacher_disagreement_score":0.0050261705,"about_ca_system_score_codex":0.000011742643,"about_ca_system_score_gemma":0.000098062854,"threshold_uncertainty_score":0.22264782},"labels":[],"label_agreement":null},{"id":"W2051104045","doi":"10.1007/s11746-008-1227-9","title":"In Situ Rheo‐NMR Measurements of Solid Fat Content","year":2008,"lang":"en","type":"article","venue":"Journal of the American Oil Chemists Society","topic":"Food Chemistry and Fat Analysis","field":"Agricultural and Biological Sciences","cited_by":24,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Dalhousie University","funders":"","keywords":"Couette flow; Materials science; Shear (geology); Analytical Chemistry (journal); Crystallization; Shear rate; Shear flow; Wax; In situ; Spectrometer; Rheology; Chromatography; Chemistry; Flow (mathematics); Thermodynamics; Composite material; Mechanics; Organic chemistry; Optics","score_opus":0.053304751249910444,"score_gpt":0.24566901965399765,"score_spread":0.1923642684040872,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2051104045","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":[0.99763185,0.00017289583,4.2740845e-7,0.0014431775,0.00003101472,0.000011413263,0.000005259358,0.0000029803216,0.0007009613],"genre_scores_gemma":[0.99850833,0.00029652126,0.00010546779,0.000409453,0.00017179988,7.852902e-7,0.0000010104243,8.203158e-7,0.00050578493],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99886185,0.00003615212,0.0003978436,0.000106852654,0.00042745942,0.00016986034],"domain_scores_gemma":[0.99882376,0.00006200098,0.00078697514,0.00007120444,0.00018484985,0.00007123017],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0002558823,0.000106984095,0.00035428294,0.0000034270445,0.000084896164,0.000005579097,0.00043969043,0.000042132848,0.00003521474],"category_scores_gemma":[0.00008104062,0.00003723281,0.0006187497,0.00040601555,0.00031750958,0.00006342957,0.00006140226,0.00021472595,8.930255e-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":[0.000034384346,0.00011996671,0.016214922,0.0000086450955,0.000094109346,0.0000027098924,0.0002625742,0.000011858825,0.9793898,1.7499319e-7,0.0022871057,0.0015737332],"study_design_scores_gemma":[0.00022599488,0.00006968307,0.02885188,0.00004164704,0.00003777976,0.000047495632,0.0012074884,0.0000066441935,0.9688461,0.000013132729,0.00055329513,0.000098873075],"about_ca_topic_score_codex":0.000106336425,"about_ca_topic_score_gemma":0.0000208161,"teacher_disagreement_score":0.012636959,"about_ca_system_score_codex":0.00008148504,"about_ca_system_score_gemma":0.000019508718,"threshold_uncertainty_score":0.15183099},"labels":[],"label_agreement":null},{"id":"W2051209300","doi":"10.1007/s11746-012-2196-6","title":"The Formation of a 12‐Hydroxystearic Acid/Vegetable Oil Organogel Under Shear and Thermal Fields","year":2013,"lang":"en","type":"article","venue":"Journal of the American Oil Chemists Society","topic":"Food Chemistry and Fat Analysis","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":"Materials science; Microstructure; Crystallization; Nucleation; Composite material; Shear modulus; Shear stress; Shear (geology); Viscoelasticity; Shear rate; Dynamic mechanical analysis; Chemical engineering; Rheology; Chemistry; Organic chemistry","score_opus":0.007031245760161843,"score_gpt":0.18562584572593493,"score_spread":0.1785945999657731,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2051209300","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":[0.9941399,0.00041440138,0.0000029176952,0.0044925176,0.000023034532,0.000010428743,0.0000018842604,0.0000044059607,0.00091049814],"genre_scores_gemma":[0.9977272,0.00059199607,0.00006989604,0.00035096845,0.00013790332,0.0000017392139,9.0106784e-7,9.577673e-7,0.0011184252],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9992039,0.000036337813,0.00027616232,0.000077679906,0.00024407935,0.00016181023],"domain_scores_gemma":[0.9990078,0.00013986166,0.0005838677,0.00007905344,0.00012831796,0.00006109614],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00024273107,0.00009367231,0.00019928622,0.0000019003453,0.00024553432,0.00005984285,0.00033938777,0.000053254935,0.00004830341],"category_scores_gemma":[0.000042304287,0.000027460412,0.00029556907,0.00022864909,0.00027464126,0.0001311805,0.00007932678,0.00021652423,0.0000013700648],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00001157657,0.000027141026,0.00048855116,0.000018435772,0.00007450719,1.2803837e-7,0.00030635545,0.000025777808,0.9760786,0.0000016640589,0.0012513384,0.021715874],"study_design_scores_gemma":[0.00036258285,0.00020100389,0.020883536,0.00008217848,0.00018306322,0.000091083195,0.009687704,0.0014727504,0.963203,0.00022381791,0.003344504,0.00026476107],"about_ca_topic_score_codex":0.00013851529,"about_ca_topic_score_gemma":0.000010510726,"teacher_disagreement_score":0.021451112,"about_ca_system_score_codex":0.000029295466,"about_ca_system_score_gemma":0.00001456354,"threshold_uncertainty_score":0.18884763},"labels":[],"label_agreement":null},{"id":"W2051213444","doi":"10.1007/s11746-005-5166-4","title":"Continuous‐phase fat crystals strongly influence water‐in‐oil emulsion stability","year":2005,"lang":"en","type":"article","venue":"Journal of the American Oil Chemists Society","topic":"Pickering emulsions and particle stabilization","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":"Toronto Metropolitan University","funders":"","keywords":"Emulsion; Canola; Coalescence (physics); Crystallization; Chemical engineering; Materials science; Oil droplet; Phase (matter); Chemistry; Crystallography; Organic chemistry; Food science","score_opus":0.011694925190527882,"score_gpt":0.2736102950991929,"score_spread":0.261915369908665,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2051213444","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":[0.998452,0.00007189457,0.00006366834,0.0011128559,0.00010185208,0.000028373643,0.000011774774,0.000019988536,0.00013760531],"genre_scores_gemma":[0.9978618,0.000103630315,0.0014890695,0.00020883071,0.00016230466,0.0000035361707,9.406966e-7,0.000014415078,0.00015545587],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99817675,0.0001285686,0.00064504956,0.00021372324,0.00046072702,0.00037520172],"domain_scores_gemma":[0.9985154,0.000098673576,0.00060828275,0.00039247674,0.00025685664,0.00012828436],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00084572646,0.00016202829,0.00037511784,0.000017502012,0.00015110987,0.0000729348,0.00049049244,0.000047023485,0.000096851676],"category_scores_gemma":[0.00024463673,0.000097742544,0.00025978402,0.00023453328,0.000424498,0.00033853948,0.00015034678,0.00026167938,0.000008892221],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00008674112,0.00023501576,0.0030046755,0.000033570213,0.000007910987,0.0000015343873,0.0023825846,0.00281622,0.98472863,0.0000017704784,0.00022794877,0.0064733652],"study_design_scores_gemma":[0.0010803989,0.0001033631,0.003268353,0.00009088531,0.000021698412,0.000023590144,0.0011443191,0.0010957939,0.9907658,0.00003025584,0.002208945,0.00016655785],"about_ca_topic_score_codex":0.000090818874,"about_ca_topic_score_gemma":0.000018635443,"teacher_disagreement_score":0.0063068075,"about_ca_system_score_codex":0.00032672496,"about_ca_system_score_gemma":0.000058149402,"threshold_uncertainty_score":0.39858255},"labels":[],"label_agreement":null},{"id":"W2053412047","doi":"10.1007/s11746-011-1959-9","title":"Chromatographic Separation of Synthesized Phenolic Lipids from Krill Oil and Dihydroxyphenyl Acetic Acid","year":2011,"lang":"en","type":"article","venue":"Journal of the American Oil Chemists Society","topic":"Analytical Chemistry and Chromatography","field":"Chemistry","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":"Université du Québec à Rimouski; McGill University","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Chromatography detector; Chromatography; Chemistry; Repeatability; Solvent; Resolution (logic); Methanol; High-performance liquid chromatography; Acetic acid; Analytical Chemistry (journal); Organic chemistry","score_opus":0.010805516843508691,"score_gpt":0.22751699197670955,"score_spread":0.21671147513320085,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2053412047","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":[0.9874727,0.0009301107,0.000019561287,0.0001796644,0.0000406347,0.0000069810094,0.000026914637,0.000027610415,0.01129579],"genre_scores_gemma":[0.9964375,0.00127668,0.0014454661,0.0001631374,0.00026953637,0.0000036726594,0.000003433687,0.00003386955,0.00036671813],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99811906,0.00003937398,0.0007383771,0.00027837488,0.0005136368,0.00031115522],"domain_scores_gemma":[0.99726886,0.00017244447,0.0016066685,0.0005464487,0.00018062828,0.00022496228],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00022878242,0.0003130886,0.00074981083,0.000023980157,0.00013167338,0.000027825778,0.00066013116,0.00021177431,0.00035373674],"category_scores_gemma":[0.00013855999,0.00022946626,0.0010195199,0.00044535412,0.001327361,0.0001230896,0.0001413884,0.0006605107,0.0000014189756],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00014052728,0.0002399934,0.008703384,0.0003344118,0.0007733079,0.0000037311215,0.0018875478,0.0000015148398,0.9846343,0.000011321803,0.00037511965,0.002894885],"study_design_scores_gemma":[0.00092302164,0.000040612318,0.0019667249,0.00034027925,0.00055428676,0.00008546688,0.0018981539,0.00012328834,0.9924474,0.000445226,0.00086326327,0.00031230017],"about_ca_topic_score_codex":0.00007514808,"about_ca_topic_score_gemma":0.0000015789103,"teacher_disagreement_score":0.010929071,"about_ca_system_score_codex":0.000061975035,"about_ca_system_score_gemma":0.00010126385,"threshold_uncertainty_score":0.93573624},"labels":[],"label_agreement":null},{"id":"W2053495765","doi":"10.1007/s11746-000-0143-0","title":"Lipase‐catalyzed hydrolysis of canola oil in supercritical carbon dioxide","year":2000,"lang":"en","type":"article","venue":"Journal of the American Oil Chemists Society","topic":"Phase Equilibria and Thermodynamics","field":"Engineering","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 Alberta","funders":"Natural Sciences and Engineering Research Council of Canada; Novo Nordisk; Canola Council of Canada","keywords":"Chemistry; Supercritical carbon dioxide; Hydrolysis; Supercritical fluid; Canola; Chromatography; Lipase; Catalysis; Monoglyceride; Organic chemistry; Carbon dioxide; Chemical engineering; Food science; Enzyme; Fatty acid","score_opus":0.003816884691082062,"score_gpt":0.20326411625249569,"score_spread":0.1994472315614136,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2053495765","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":[0.99472624,0.00031788155,0.00000227727,0.00021419347,0.00006554913,0.00000837746,0.00001056473,0.00001921603,0.0046357163],"genre_scores_gemma":[0.9985981,0.0008726244,0.0001545944,0.000071402006,0.0001265953,0.0000015975213,0.000001162799,0.000032112595,0.00014180051],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9988228,0.000033672997,0.000468727,0.00010003521,0.00030724754,0.00026753583],"domain_scores_gemma":[0.9993976,0.00008913002,0.000077603,0.00028391115,0.000045705576,0.000106052365],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00022247486,0.00016128407,0.00047425198,0.000024811265,0.000020329744,0.000009418917,0.00040927556,0.000060696642,0.000028262783],"category_scores_gemma":[0.000044040396,0.000127458,0.000465041,0.0004153588,0.0002552147,0.00007399388,0.000030407757,0.00041991659,7.469079e-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":[0.000048452654,0.00008480631,0.0008841894,0.00008298573,0.0001831127,0.000012545603,0.00086818566,0.0044988976,0.98289245,0.0000026287814,0.00007258784,0.010369178],"study_design_scores_gemma":[0.0030755536,0.00009363126,0.0054421285,0.000547139,0.00041098899,0.00040533245,0.0011788442,0.11659249,0.8699773,0.00019335539,0.0012631693,0.0008201006],"about_ca_topic_score_codex":0.00020496077,"about_ca_topic_score_gemma":0.000014704,"teacher_disagreement_score":0.112915166,"about_ca_system_score_codex":0.0002574659,"about_ca_system_score_gemma":0.00007801854,"threshold_uncertainty_score":0.51975864},"labels":[],"label_agreement":null},{"id":"W2053981008","doi":"10.1007/s11746-010-1597-7","title":"Effects of Seed Color and Growing Locations on Fatty Acid Content and Composition of Two Chia (<i>Salvia hispanica</i> L.) Genotypes","year":2010,"lang":"en","type":"article","venue":"Journal of the American Oil Chemists Society","topic":"Polysaccharides Composition and Applications","field":"Agricultural and Biological Sciences","cited_by":75,"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":"","keywords":"Composition (language); Palmitic acid; Linolenic acid; Fatty acid; Linoleic acid; Food science; Biology; Coat; Oleic acid; Botany; Chemical composition; Horticulture; Chemistry; Biochemistry; Ecology","score_opus":0.00819139923514173,"score_gpt":0.2182084758663612,"score_spread":0.21001707663121946,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2053981008","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":[0.99716127,0.00013221783,0.000011965315,0.002566681,0.00003269793,0.000046237637,0.000010573219,0.0000052815044,0.000033074884],"genre_scores_gemma":[0.9985836,0.000110655405,0.0008029564,0.00042628008,0.0000620771,0.0000033339948,0.0000013765526,9.838703e-7,0.000008726492],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99945426,0.000024439883,0.0002165208,0.00008650734,0.00014054588,0.000077725635],"domain_scores_gemma":[0.9990445,0.00018444344,0.00053981616,0.0000490848,0.00011643838,0.00006571727],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00011960858,0.000075401025,0.0001968699,0.0000051383186,0.0001267856,0.0000136588815,0.00015842031,0.000026528505,0.0000024044632],"category_scores_gemma":[0.000023258612,0.00003085506,0.00013143818,0.00017319739,0.0003357751,0.000050492126,0.00004794334,0.00017470997,1.9109194e-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":[0.000020071586,0.00009047614,0.00278238,0.00001715078,0.000031290343,9.8487234e-8,0.00011175636,0.0000019425706,0.99385077,0.0001087635,0.000036088702,0.0029492225],"study_design_scores_gemma":[0.0002109785,0.00009444721,0.18251802,0.000046096044,0.000039263097,0.000015557398,0.00017689589,0.000053369782,0.8166914,0.000053316944,0.000050089708,0.000050571074],"about_ca_topic_score_codex":0.000054201682,"about_ca_topic_score_gemma":0.0000049341684,"teacher_disagreement_score":0.17973565,"about_ca_system_score_codex":0.00001557502,"about_ca_system_score_gemma":0.000013634573,"threshold_uncertainty_score":0.12582329},"labels":[],"label_agreement":null},{"id":"W2054693705","doi":"10.1007/s11746-011-1975-9","title":"Solubility Differences of Major Storage Proteins of Brassicaceae Oilseeds","year":2011,"lang":"en","type":"article","venue":"Journal of the American Oil Chemists Society","topic":"Moringa oleifera research and applications","field":"Agricultural and Biological Sciences","cited_by":77,"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; Saskatchewan Canola Development Commission","keywords":"Solubility; Glucosinolate; Sinapis; Brassica; Canola; Rapeseed; Brassicaceae; Chemistry; Storage protein; Salt (chemistry); Betaine; Food science; Botany; Biochemistry; Biology; Organic chemistry","score_opus":0.03308602373314412,"score_gpt":0.23386997130257872,"score_spread":0.2007839475694346,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2054693705","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":[0.99831885,0.000072088085,0.000009243785,0.0007540526,0.000018614775,0.00004646866,0.000021396008,0.000004855589,0.00075443805],"genre_scores_gemma":[0.9985948,0.00011218024,0.0008327375,0.00003942437,0.00009517951,0.000005571887,5.697588e-7,8.557099e-7,0.00031865548],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.9989224,0.000063400395,0.0003487943,0.000109603956,0.00038217436,0.00017361066],"domain_scores_gemma":[0.99850583,0.00012436809,0.00091451005,0.00011585325,0.00023367621,0.00010575297],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00041195942,0.000090731104,0.00029321492,0.000003855421,0.00009835411,0.000008706233,0.00068000343,0.00003319415,0.00009696609],"category_scores_gemma":[0.0001118979,0.000029402032,0.00041966606,0.00036801104,0.00064034824,0.00005376884,0.00012017328,0.00023401724,5.251924e-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":[0.000042050277,0.00032065652,0.029427197,0.00003455249,0.0000553871,2.6128853e-7,0.00043716104,2.8267849e-7,0.9514949,0.000023588955,0.00039875775,0.017765226],"study_design_scores_gemma":[0.000136976,0.0003253397,0.5416014,0.0000502575,0.000026603984,0.00000702926,0.0014001798,0.0000151605955,0.4556493,0.00029487698,0.00040277862,0.00009008763],"about_ca_topic_score_codex":0.00035660205,"about_ca_topic_score_gemma":0.00002083254,"teacher_disagreement_score":0.51217425,"about_ca_system_score_codex":0.000033169083,"about_ca_system_score_gemma":0.000046055062,"threshold_uncertainty_score":0.23593898},"labels":[],"label_agreement":null},{"id":"W2054694966","doi":"10.1007/s11745-001-0409-6","title":"Protein‐precipitating capacity of crude condensed tannins of canola and rapeseed hulls","year":2001,"lang":"en","type":"article","venue":"Journal of the American Oil Chemists Society","topic":"Phytase and its Applications","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":"Memorial University of Newfoundland; St. Francis Xavier University","funders":"","keywords":"Canola; Rapeseed; Titration; Chemistry; Titration curve; Chromatography; Protein precipitation; Absorbance; Bovine serum albumin; Precipitation; Brassica; Animal science; Food science; Botany; Biology; Organic chemistry; High-performance liquid chromatography","score_opus":0.01719226341878112,"score_gpt":0.22730130532027495,"score_spread":0.21010904190149382,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2054694966","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":[0.9982704,0.00010936875,0.0000019975641,0.0011165648,0.000010380975,0.000040354054,0.00002524741,0.000003613895,0.00042205778],"genre_scores_gemma":[0.9989368,0.00013664374,0.0005347697,0.00016937238,0.00008187542,0.000002482655,9.1078687e-7,8.947902e-7,0.00013630146],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99923116,0.000036486625,0.00030893122,0.000086834465,0.00021464586,0.000121928126],"domain_scores_gemma":[0.9985453,0.00013214316,0.0009975847,0.000062384024,0.00019969432,0.00006291405],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00023903958,0.00008030028,0.0002586048,0.000003094124,0.00009506534,0.00000968204,0.0002515504,0.000031635896,0.000017479564],"category_scores_gemma":[0.00008556761,0.000029554601,0.0002209467,0.00031585523,0.00039659606,0.000051344523,0.000048228805,0.00015694465,1.6597387e-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":[0.000017217088,0.000059122438,0.0035137758,0.00001168728,0.000040709056,2.1207468e-7,0.00045456382,0.0000015014685,0.99032825,0.000008118903,0.00038179988,0.005183038],"study_design_scores_gemma":[0.00022478202,0.00014026606,0.07760245,0.000090252324,0.000038919527,0.000034904395,0.0025975662,0.000017242934,0.9171358,0.00017020508,0.0018458449,0.00010179426],"about_ca_topic_score_codex":0.0002218243,"about_ca_topic_score_gemma":0.00001833901,"teacher_disagreement_score":0.07408868,"about_ca_system_score_codex":0.000025499297,"about_ca_system_score_gemma":0.000024702658,"threshold_uncertainty_score":0.14612748},"labels":[],"label_agreement":null},{"id":"W2055064742","doi":"10.1007/s11746-002-0595-2","title":"Development of a polymerase chain reaction assay for detection of three canola transgenes","year":2002,"lang":"en","type":"article","venue":"Journal of the American Oil Chemists Society","topic":"Genetically Modified Organisms Research","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":"","funders":"","keywords":"Canola; Primer (cosmetics); Amplicon; Transgene; Polymerase chain reaction; Biology; Genetically modified organism; Genetically modified crops; Molecular biology; Biotechnology; Genetics; Computational biology; Gene; Food science; Chemistry","score_opus":0.034673613670793725,"score_gpt":0.24066259212954896,"score_spread":0.20598897845875525,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2055064742","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":[0.9986975,0.00014669274,0.00018075183,0.0008370027,0.000035608115,0.000046470977,0.000007229286,0.000003763988,0.00004494483],"genre_scores_gemma":[0.99731976,0.000117231335,0.0023151233,0.000040529205,0.00009799744,0.0000040105633,5.6630887e-7,0.0000016294346,0.00010313428],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9989609,0.000038352013,0.00035983036,0.00009954408,0.00038028485,0.00016108797],"domain_scores_gemma":[0.99895465,0.00014464007,0.00056156045,0.00005664603,0.00021743677,0.00006505349],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00047783167,0.00008442295,0.00021757538,0.000006127087,0.00010677842,0.000007911424,0.00028244246,0.000047859645,0.000021089487],"category_scores_gemma":[0.0000885366,0.000032260912,0.00030820296,0.00029341906,0.00017020428,0.00002903481,0.000028638964,0.00013617078,2.806274e-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":[0.00003067832,0.00006711108,0.00017181259,0.000017092396,0.00004017938,7.210334e-8,0.0003392097,0.0000021715296,0.75664365,4.7647723e-7,0.000035886864,0.24265167],"study_design_scores_gemma":[0.00016005406,0.00013912782,0.017950086,0.000020695616,0.000020072313,0.000010593838,0.00067658734,0.00011906971,0.98000103,0.0000149214175,0.00082466635,0.000063071144],"about_ca_topic_score_codex":0.00009884785,"about_ca_topic_score_gemma":0.00011301662,"teacher_disagreement_score":0.24258861,"about_ca_system_score_codex":0.00008010658,"about_ca_system_score_gemma":0.00003222702,"threshold_uncertainty_score":0.13155618},"labels":[],"label_agreement":null},{"id":"W2055144292","doi":"10.1007/s11746-000-0055-z","title":"Characterization of lipoxygenase extracts from <i>Penicillum</i> sp.","year":2000,"lang":"en","type":"article","venue":"Journal of the American Oil Chemists Society","topic":"Fungal Biology and Applications","field":"Medicine","cited_by":36,"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":"Chemistry; Linoleic acid; Chromatography; Lipoxygenase; High-performance liquid chromatography; Arachidonic acid; Ammonium sulfate precipitation; Glyceride; Fatty acid; Biochemistry; Enzyme; Size-exclusion chromatography","score_opus":0.007326721261704104,"score_gpt":0.23907134737867755,"score_spread":0.23174462611697344,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2055144292","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":[0.9958773,0.00011171926,0.000011777791,0.002899642,0.000037034588,0.000029427332,0.000032372824,0.000006798401,0.0009939035],"genre_scores_gemma":[0.9936909,0.0011274577,0.0014759107,0.0022050773,0.0003218849,0.0000019041676,0.000016789,0.0000099583685,0.0011500967],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99926335,0.000024451365,0.0003330946,0.00009462731,0.0001781931,0.00010630932],"domain_scores_gemma":[0.99883723,0.000066362816,0.0006479104,0.00024601442,0.0001220441,0.000080428115],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0001253219,0.000087817745,0.00029487495,0.000006571031,0.000053029406,0.0000041851267,0.00017763748,0.00005663563,0.0002108594],"category_scores_gemma":[0.00003969742,0.00005718503,0.00035077496,0.00019955536,0.0002935757,0.00004138997,0.000017577502,0.0002914505,0.000007919567],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0001273261,0.00014165929,0.0023808284,0.000015113983,0.00010878095,0.0000014639184,0.0002777974,0.0000027167634,0.98051447,0.0000014912039,0.0010510645,0.015377291],"study_design_scores_gemma":[0.0007148795,0.00010247043,0.090883344,0.00011542463,0.00019959932,0.000101254576,0.00018142018,0.000049112376,0.88677514,0.000021340687,0.020763023,0.0000929678],"about_ca_topic_score_codex":0.000038128004,"about_ca_topic_score_gemma":5.2832803e-7,"teacher_disagreement_score":0.09373931,"about_ca_system_score_codex":0.00004945958,"about_ca_system_score_gemma":0.00011283385,"threshold_uncertainty_score":0.23319378},"labels":[],"label_agreement":null},{"id":"W2056890994","doi":"10.1007/s11746-010-1667-x","title":"Determination of Acid Number of Biodiesel and Biodiesel Blends","year":2010,"lang":"en","type":"article","venue":"Journal of the American Oil Chemists Society","topic":"Biodiesel Production and Applications","field":"Engineering","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":"University of Waterloo","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Biodiesel; Repeatability; EN 14214; Titration; Materials science; Solvent; Pulp and paper industry; Acid value; Mathematics; Chemistry; Chromatography; Biodiesel production; Organic chemistry","score_opus":0.006020284876180409,"score_gpt":0.23785966671505016,"score_spread":0.23183938183886973,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2056890994","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":[0.9974018,0.00012935129,0.00013644803,0.00076642656,0.00014826618,0.00001738159,0.000015639107,0.000014138568,0.0013705873],"genre_scores_gemma":[0.9902816,0.0006099162,0.008822144,0.00004106521,0.00010685588,0.000002098108,5.4265377e-7,0.000009581279,0.00012620424],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99937916,0.000008108016,0.0002936476,0.000067514135,0.00015924561,0.00009233624],"domain_scores_gemma":[0.99913126,0.000027790424,0.00041350536,0.00019748435,0.00018532707,0.000044624896],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00018911315,0.00008746814,0.00021002938,0.000014713012,0.00004678281,0.000007896961,0.00018587972,0.000044289773,0.000015302903],"category_scores_gemma":[0.000048857382,0.0000644371,0.00017300154,0.00022173992,0.0005333015,0.000060484155,0.000036200534,0.00028749515,8.316456e-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":[0.00000531412,0.000027764389,0.0021689665,0.00011446277,0.000056399636,6.815842e-8,0.0008553663,0.000006256525,0.9721539,0.000021369586,0.0027878452,0.021802258],"study_design_scores_gemma":[0.00024228897,0.00001667099,0.0038260731,0.000027357393,0.000055180008,0.00008997535,0.0009328961,0.00053428515,0.9858657,0.00013623926,0.00816251,0.00011079282],"about_ca_topic_score_codex":0.0000075916464,"about_ca_topic_score_gemma":0.0000015877698,"teacher_disagreement_score":0.021691466,"about_ca_system_score_codex":0.000021522974,"about_ca_system_score_gemma":0.000027773978,"threshold_uncertainty_score":0.26276687},"labels":[],"label_agreement":null},{"id":"W2058210546","doi":"10.1007/s11746-000-0152-z","title":"Oxidative stability of stripped and nonstripped borage and evening primrose oils and their emulsions in water","year":2000,"lang":"en","type":"article","venue":"Journal of the American Oil Chemists Society","topic":"Edible Oils Quality and Analysis","field":"Chemistry","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":"Memorial University of Newfoundland","funders":"","keywords":"Evening Primrose Oil; Evening primrose; TBARS; Chemistry; Emulsion; Chromatography; Food science; Biochemistry; Antioxidant; Lipid peroxidation","score_opus":0.009984284675981479,"score_gpt":0.2398209022882834,"score_spread":0.22983661761230192,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2058210546","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":[0.9985344,0.00057531067,0.000006419058,0.0004937037,0.000007695026,0.000013313327,0.0000273991,0.0000049071837,0.0003368671],"genre_scores_gemma":[0.99562335,0.003530831,0.0005201038,0.00010059391,0.0000554909,0.0000012828849,0.0000020208774,0.000010282346,0.00015602364],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9987786,0.00008255723,0.00051926414,0.00019587151,0.00020898091,0.00021474449],"domain_scores_gemma":[0.99880224,0.00027549232,0.0004786142,0.00022302064,0.0001019745,0.00011868083],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00065526343,0.00017092287,0.0005298638,0.000017782615,0.00011117094,0.000030129197,0.00018028884,0.0000715106,0.00012047048],"category_scores_gemma":[0.00015357875,0.00010137652,0.0002169443,0.00020584938,0.0008053594,0.00012424473,0.00010510342,0.00046370365,1.0805025e-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":[0.00008695886,0.00010442042,0.016850786,0.00032092005,0.00014940249,0.0000015986996,0.009892852,0.0000058142077,0.9551899,5.250863e-7,0.00003094262,0.01736592],"study_design_scores_gemma":[0.0008813322,0.000031862855,0.0013764402,0.00028801788,0.00008395059,0.000029625007,0.014701191,0.00021857944,0.98200154,0.00010774167,0.00012247801,0.00015723889],"about_ca_topic_score_codex":0.00012114637,"about_ca_topic_score_gemma":0.000010410429,"teacher_disagreement_score":0.026811684,"about_ca_system_score_codex":0.000062954656,"about_ca_system_score_gemma":0.000057312205,"threshold_uncertainty_score":0.41340145},"labels":[],"label_agreement":null},{"id":"W2059161731","doi":"10.1007/s11746-001-0269-0","title":"Properties of α‐, γ‐, and δ‐tocopherol in purified fish oil triacylglycerols","year":2001,"lang":"en","type":"article","venue":"Journal of the American Oil Chemists Society","topic":"Free Radicals and Antioxidants","field":"Chemistry","cited_by":75,"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":"Tocopherol; Chemistry; Antioxidant; Food science; Fish <Actinopterygii>; Induction period; Vitamin E; Animal science; Chromatography; Biochemistry; Catalysis; Biology; Fishery","score_opus":0.016353842213111317,"score_gpt":0.23468671553491197,"score_spread":0.21833287332180065,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2059161731","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":[0.99535555,0.00070903735,7.7253867e-7,0.0015344939,0.000030941577,0.000011300229,0.00000474279,0.0000076039955,0.0023455846],"genre_scores_gemma":[0.9938808,0.0032780315,0.00020853401,0.0003549964,0.0002027989,0.000003882229,2.3505706e-7,0.000019353767,0.0020513837],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9986348,0.000029160738,0.0005763708,0.00014548261,0.00037614355,0.0002380361],"domain_scores_gemma":[0.9985321,0.00006389692,0.0009528522,0.00025029053,0.00010263409,0.00009818317],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00032474883,0.0001600037,0.0005089152,0.0000136619965,0.00005628606,0.000027212976,0.00041597075,0.0000756213,0.00004892655],"category_scores_gemma":[0.00018666846,0.0001035897,0.00037421964,0.000244187,0.0005840622,0.00008777079,0.000083927065,0.00044077748,3.7404496e-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":[0.0002560147,0.0001743466,0.0078111193,0.00028111433,0.00010564115,0.000009245846,0.00070362794,0.0000150086,0.96122724,0.0000012981317,0.0014102674,0.028005106],"study_design_scores_gemma":[0.003741289,0.00007490624,0.0045984876,0.0012385292,0.00009396454,0.00037850832,0.003054242,0.000287701,0.9780184,0.00005004608,0.0081311995,0.00033271528],"about_ca_topic_score_codex":0.00009033891,"about_ca_topic_score_gemma":0.0000074064956,"teacher_disagreement_score":0.02767239,"about_ca_system_score_codex":0.000085648615,"about_ca_system_score_gemma":0.00011905382,"threshold_uncertainty_score":0.42242652},"labels":[],"label_agreement":null},{"id":"W2059283379","doi":"10.1007/s11746-011-1889-6","title":"Radical Scavenging Activity and Performance of Novel Phenolic Antioxidants in Oils During Storage and Frying","year":2011,"lang":"en","type":"article","venue":"Journal of the American Oil Chemists Society","topic":"Edible Oils Quality and Analysis","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":"University of Lethbridge","funders":"Agriculture Funding Consortium","keywords":"Chemistry; Trolox; Scavenging; Antioxidant; Tocopherol; DPPH; Organic chemistry; Food science; Vitamin E","score_opus":0.02011089774116408,"score_gpt":0.2415397498914921,"score_spread":0.221428852150328,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2059283379","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":[0.9993333,0.00027812063,0.000016496662,0.000053668216,0.000016214559,0.000005321789,0.0000035968344,0.0000051166553,0.00028813162],"genre_scores_gemma":[0.9964452,0.0021681145,0.0011990677,0.000033365297,0.00007969608,5.6495696e-7,1.0995417e-7,0.000011565946,0.000062329],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9990469,0.000021116224,0.00033591245,0.00014065317,0.0002587571,0.00019661315],"domain_scores_gemma":[0.99884087,0.00006786179,0.00078769604,0.00016810071,0.00004828783,0.0000872003],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00043416925,0.00012786538,0.00040160096,0.000026714468,0.00009915337,0.000013833904,0.00021157331,0.00007098366,0.000012704966],"category_scores_gemma":[0.00008205956,0.00010088401,0.00019656753,0.0002401633,0.0004721602,0.00016170827,0.00011273276,0.0005984365,5.5917873e-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":[0.00007261766,0.0001262047,0.051534537,0.0009141789,0.00010839661,0.0000026075243,0.0033611897,0.000014187294,0.9406435,8.3940375e-7,0.0000029930272,0.0032187847],"study_design_scores_gemma":[0.0009755447,0.000019742918,0.045169413,0.000784973,0.00008242134,0.00009880557,0.0020464119,0.0017396032,0.94891477,0.0000053822464,0.0000037121526,0.00015923384],"about_ca_topic_score_codex":0.00011716809,"about_ca_topic_score_gemma":0.0000026608136,"teacher_disagreement_score":0.008271292,"about_ca_system_score_codex":0.00007892226,"about_ca_system_score_gemma":0.00004911064,"threshold_uncertainty_score":0.41139305},"labels":[],"label_agreement":null},{"id":"W2059543087","doi":"10.1007/s11746-001-0397-6","title":"Enzyme‐assisted acidolysis of menhaden and seal blubber oils with γ‐linolenic acid","year":2001,"lang":"en","type":"article","venue":"Journal of the American Oil Chemists Society","topic":"Enzyme Catalysis and Immobilization","field":"Biochemistry, Genetics and Molecular Biology","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":"Memorial University of Newfoundland","funders":"","keywords":"Lipase; Blubber; Rhizomucor miehei; Chemistry; Hexane; Catalysis; Menhaden; Chromatography; Organic chemistry; Enzyme; Triacylglycerol lipase; Fish oil; Biology","score_opus":0.0062987794199710805,"score_gpt":0.23101608749998917,"score_spread":0.22471730808001808,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2059543087","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":[0.99783117,0.0011911528,0.00020958435,0.00040520335,0.000023299184,0.000020841948,0.0000049489,0.0000025022014,0.00031129413],"genre_scores_gemma":[0.99559987,0.002168233,0.0010019015,0.00029995412,0.00015012633,0.0000021528604,0.000008935506,0.000016473929,0.0007523404],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9990521,0.000044450742,0.00032325048,0.00017104045,0.00025193495,0.00015723499],"domain_scores_gemma":[0.99848884,0.000014817426,0.00084561895,0.0003112447,0.0002593074,0.00008017311],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00022809509,0.00014138859,0.00030496862,0.00001407788,0.00006584658,0.000017089933,0.00025498096,0.00006753255,0.0000071425666],"category_scores_gemma":[0.000060603023,0.000089816305,0.00032423073,0.00027496033,0.00037533155,0.000009272773,0.0000905958,0.00014614707,2.4484234e-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":[0.00012394646,0.00006796677,0.004699643,0.000025533318,0.00034253387,0.0000011469438,0.00016961643,0.000028583156,0.99017006,7.2054e-7,0.0015317034,0.0028385585],"study_design_scores_gemma":[0.00057897804,0.00020388226,0.0050520473,0.00003826257,0.00019104453,0.00021981203,0.0006112582,0.000017123104,0.99049264,0.0000020662571,0.0024717674,0.00012112768],"about_ca_topic_score_codex":0.000008447823,"about_ca_topic_score_gemma":0.000005870405,"teacher_disagreement_score":0.002717431,"about_ca_system_score_codex":0.000031796913,"about_ca_system_score_gemma":0.00010409973,"threshold_uncertainty_score":0.36626026},"labels":[],"label_agreement":null},{"id":"W2059679439","doi":"10.1007/s11746-013-2203-6","title":"LC–ESI–QTOF–MS, MS/MS Analysis of Glycerophospholipid Species in Three Tunisian <i>Pistacia lentiscus</i> Fruit Populations","year":2013,"lang":"en","type":"article","venue":"Journal of the American Oil Chemists Society","topic":"Lipid metabolism and biosynthesis","field":"Biochemistry, Genetics and Molecular Biology","cited_by":6,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Ottawa","funders":"Ministère de l'Education Nationale, de l'Enseignement Superieur et de la Recherche; Ministry of Higher Education and Scientific Research","keywords":"Glycerophospholipid; Glycerophospholipids; Pistacia; Chemistry; Population; Phosphatidic acid; Biology; Botany; Phospholipid; Biochemistry","score_opus":0.011915495500751563,"score_gpt":0.23816138029972556,"score_spread":0.226245884798974,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2059679439","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":[0.9970758,0.00076327514,0.0000770198,0.0006832957,0.00016983328,0.000055312274,0.00004727702,0.0000046824307,0.0011235152],"genre_scores_gemma":[0.99467564,0.0009230768,0.002233076,0.0004084515,0.00054002507,0.000005522839,0.000021838921,0.000024834886,0.0011675226],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9981678,0.000073082585,0.0007346632,0.00026797722,0.00043120293,0.00032525748],"domain_scores_gemma":[0.9977383,0.00003190456,0.0012101381,0.0006192739,0.0002689923,0.00013137245],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00034964076,0.00024429936,0.00068016857,0.000065740154,0.00011401581,0.00004755066,0.0007182988,0.00012406408,0.0001316672],"category_scores_gemma":[0.00013404252,0.0001693101,0.0011596967,0.000895237,0.0004544567,0.000019414563,0.00019579654,0.0002598613,0.0000029846053],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000051265535,0.0001891339,0.08747088,0.000034888486,0.0010124604,9.0579005e-7,0.00031878593,0.00011326314,0.8992912,0.000009337407,0.0067338753,0.004773986],"study_design_scores_gemma":[0.0005216374,0.00006461184,0.44365665,0.00004210799,0.0007385068,0.0000127043095,0.0006548529,0.000070995084,0.5255234,0.000039478127,0.028371358,0.00030364402],"about_ca_topic_score_codex":0.0006628873,"about_ca_topic_score_gemma":0.00026187857,"teacher_disagreement_score":0.37376776,"about_ca_system_score_codex":0.00006896728,"about_ca_system_score_gemma":0.00015310712,"threshold_uncertainty_score":0.6904265},"labels":[],"label_agreement":null},{"id":"W2059704485","doi":"10.1007/s11746-014-2435-0","title":"Structure and Physical Properties of Plant Wax Crystal Networks and Their Relationship to Oil Binding Capacity","year":2014,"lang":"en","type":"article","venue":"Journal of the American Oil Chemists Society","topic":"Food Chemistry and Fat Analysis","field":"Agricultural and Biological Sciences","cited_by":399,"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":"Wax; Sunflower oil; Materials science; Chemical engineering; Crystallization; Crystal (programming language); Rheology; Chemistry; Food science; Organic chemistry; Composite material","score_opus":0.014123943150697437,"score_gpt":0.18569280558579918,"score_spread":0.17156886243510175,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2059704485","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":[0.9989635,0.00007666608,0.0000019858498,0.0008676214,0.000014000467,0.0000069744824,0.000021004038,0.0000038101316,0.000044439803],"genre_scores_gemma":[0.9994408,0.000047581467,0.000065901346,0.00011097915,0.00026967857,4.4264544e-7,0.0000016765023,9.0791514e-7,0.00006201464],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99942863,0.000038995197,0.00017059797,0.00010564366,0.00013601116,0.000120111115],"domain_scores_gemma":[0.999326,0.00012926251,0.00034876965,0.000048254256,0.00006134669,0.0000863873],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0001729688,0.000102501865,0.0002558906,0.0000026115154,0.0001563216,0.000027471127,0.00017048596,0.0000409818,0.0000019588224],"category_scores_gemma":[0.00008904513,0.00003186431,0.00017949793,0.00020501684,0.000295397,0.000044650427,0.00007134854,0.00023435027,3.4210498e-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":[0.000026423775,0.000017417533,0.0060055633,0.000022784718,0.000051041,6.793263e-8,0.0008666795,0.000063013176,0.9865769,0.0000024263989,0.00012892709,0.0062387222],"study_design_scores_gemma":[0.00032900524,0.0003328741,0.04733433,0.00030144042,0.00017909282,0.00013121293,0.007672334,0.0033446725,0.9385825,0.00019642987,0.0011798322,0.00041627913],"about_ca_topic_score_codex":0.000032541917,"about_ca_topic_score_gemma":0.000007884111,"teacher_disagreement_score":0.047994435,"about_ca_system_score_codex":0.000019508578,"about_ca_system_score_gemma":0.000005617649,"threshold_uncertainty_score":0.12993889},"labels":[],"label_agreement":null},{"id":"W2059769508","doi":"10.1007/s11746-010-1594-x","title":"Effect of Operating Parameters on Oil and Phenolic Extraction Using Supercritical CO<sub>2</sub>","year":2010,"lang":"en","type":"article","venue":"Journal of the American Oil Chemists Society","topic":"Phase Equilibria and Thermodynamics","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 Manitoba","funders":"Natural Sciences and Engineering Research Council of Canada; Canola Council of Canada","keywords":"Canola; Chemistry; Hexane; Supercritical carbon dioxide; Extraction (chemistry); Supercritical fluid; Chromatography; Yield (engineering); Solvent; Supercritical fluid extraction; Residual oil; Food science; Organic chemistry; Materials science","score_opus":0.006104232580969779,"score_gpt":0.256937659239278,"score_spread":0.25083342665830827,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2059769508","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":[0.9992343,0.000038351114,0.000060163584,0.000054376393,0.00021052829,0.000010776062,0.0000046676882,0.00001467268,0.00037212027],"genre_scores_gemma":[0.998908,0.0001385968,0.0006868468,0.000077927645,0.0001554459,9.180973e-7,4.8753776e-7,0.000029259296,0.0000025167446],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99920315,0.000046709458,0.00026528066,0.00008908898,0.0002153797,0.00018040962],"domain_scores_gemma":[0.99929786,0.00030731224,0.00009901205,0.00016189608,0.00004460603,0.00008931079],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0003830353,0.0001485431,0.00031617927,0.000016591215,0.000066958644,0.000028593411,0.00015053511,0.000080674465,0.0000016172494],"category_scores_gemma":[0.00014018176,0.00010857099,0.00024638505,0.00011755679,0.00027574404,0.000109650704,0.000022664895,0.0008204922,3.035715e-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":[0.00002693843,0.000021331405,0.00017528542,0.00010826596,0.00008585668,0.0000020285402,0.0002564226,0.0013234711,0.9827671,0.0000031805653,0.000022701695,0.015207423],"study_design_scores_gemma":[0.0003923218,0.00010129956,0.00014269316,0.00008908964,0.0000746947,0.00019325834,0.00010771009,0.046293397,0.9524705,0.000007957062,0.000016231672,0.00011085194],"about_ca_topic_score_codex":0.000007800041,"about_ca_topic_score_gemma":6.4678017e-7,"teacher_disagreement_score":0.044969924,"about_ca_system_score_codex":0.0000873407,"about_ca_system_score_gemma":0.00002979532,"threshold_uncertainty_score":0.44273964},"labels":[],"label_agreement":null},{"id":"W2060672354","doi":"10.1007/s11746-013-2240-1","title":"A Rapid Method for Determining the Oxidative Stability of Oils Suitable for Breeder Size Samples","year":2013,"lang":"en","type":"article","venue":"Journal of the American Oil Chemists Society","topic":"Antioxidant Activity and Oxidative Stress","field":"Medicine","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 Manitoba; University of Lethbridge","funders":"","keywords":"Tocopherol; Chemistry; Antioxidant; Peroxide value; Peroxide; Chromatography; Flame ionization detector; Chemical polarity; Gas chromatography; Organic chemistry; Vitamin E","score_opus":0.03981737518449845,"score_gpt":0.3218414518726138,"score_spread":0.28202407668811535,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2060672354","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":[0.98459285,0.00011763976,0.011269352,0.0033613152,0.000058323683,0.000301006,0.00006248078,0.0000065118165,0.00023049815],"genre_scores_gemma":[0.9013327,0.00010001691,0.0971313,0.0008490593,0.00022264855,0.000039634855,0.0000019130514,0.000021878763,0.0003009035],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9986618,0.00011839095,0.0004660972,0.00016589322,0.00031156486,0.0002762161],"domain_scores_gemma":[0.99262637,0.004485813,0.0014733867,0.0003078627,0.0010171625,0.00008941482],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0012635136,0.00016812369,0.0006545604,0.000010212133,0.00019668552,0.000024747042,0.00032718392,0.00005653935,0.000049806546],"category_scores_gemma":[0.0029301592,0.000089144145,0.0009786243,0.0001943866,0.00065006537,0.00016074629,0.000077427685,0.0003184741,2.161043e-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":[0.00044067585,0.00029197172,0.008306572,0.00042420664,0.0006470207,1.4534017e-7,0.0036733127,0.0000027730014,0.92699075,0.000010506835,0.0068283076,0.05238377],"study_design_scores_gemma":[0.0020122332,0.00050425465,0.04079024,0.00016312844,0.00039243174,0.000025199573,0.0115413405,0.0003063866,0.9416781,0.00021057305,0.0022333532,0.00014277553],"about_ca_topic_score_codex":0.000097437565,"about_ca_topic_score_gemma":0.000003444243,"teacher_disagreement_score":0.08586194,"about_ca_system_score_codex":0.00011656133,"about_ca_system_score_gemma":0.00023005158,"threshold_uncertainty_score":0.36351928},"labels":[],"label_agreement":null},{"id":"W2062297083","doi":"10.1007/s11746-010-1686-7","title":"In Vitro Antioxidant Properties of Hemp Seed (<i>Cannabis sativa</i> L.) Protein Hydrolysate Fractions","year":2010,"lang":"en","type":"article","venue":"Journal of the American Oil Chemists Society","topic":"Protein Hydrolysis and Bioactive Peptides","field":"Biochemistry, Genetics and Molecular Biology","cited_by":240,"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; Advanced Foods and Materials Network","keywords":"Chemistry; DPPH; Hydrolysate; Antioxidant; Chelation; Fractionation; Peptide; Ferric; Glutathione; Ultrafiltration (renal); Radical; Linoleic acid; Hydrolysis; Biochemistry; Chromatography; Food science; Organic chemistry; Enzyme; Fatty acid","score_opus":0.005246837192544182,"score_gpt":0.2235390574826284,"score_spread":0.21829222029008422,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2062297083","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":[0.9973062,0.000226782,0.000013834148,0.0021431637,0.00007628792,0.000074598574,0.000007882135,0.0000030446042,0.00014816025],"genre_scores_gemma":[0.9972715,0.00013635482,0.0013404171,0.00034281745,0.00024701565,0.000014123454,9.1698166e-7,0.000018966732,0.00062788016],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9988126,0.00006693749,0.00044303216,0.00018729598,0.00027591293,0.00021418945],"domain_scores_gemma":[0.998288,0.000007510532,0.0010480554,0.00036108986,0.00022458879,0.00007080159],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00043371957,0.00016982209,0.00034840463,0.000023599536,0.00007766353,0.000017596803,0.000420895,0.00009261984,0.0000045700426],"category_scores_gemma":[0.00019835988,0.00010934085,0.00053542,0.0002463259,0.00058641535,0.00001593897,0.0001333162,0.00050200155,4.6652e-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":[0.00022228734,0.00016793638,0.00086616067,0.00003782593,0.00014034373,0.0000010226059,0.00017302309,0.000012246567,0.9971064,7.8893635e-7,0.00036253617,0.0009094757],"study_design_scores_gemma":[0.00039067838,0.00008535512,0.0019228598,0.00004973685,0.000028179247,0.000044517292,0.00026899864,0.000032278953,0.99343514,0.000024462666,0.003580311,0.00013749929],"about_ca_topic_score_codex":0.0001635505,"about_ca_topic_score_gemma":0.00001595445,"teacher_disagreement_score":0.0036712303,"about_ca_system_score_codex":0.000037572194,"about_ca_system_score_gemma":0.00020060243,"threshold_uncertainty_score":0.44587904},"labels":[],"label_agreement":null},{"id":"W2065579861","doi":"10.1007/s11746-009-1383-6","title":"Lipid Components of North American Wild Rice (<i>Zizania palustris</i>)","year":2009,"lang":"en","type":"article","venue":"Journal of the American Oil Chemists Society","topic":"GABA and Rice Research","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":true,"ca_institutions":"University of Lethbridge","funders":"","keywords":"Stigmasterol; Palmitic acid; Brown rice; Linoleic acid; Campesterol; Food science; Oryza sativa; Chemistry; Composition (language); Oleic acid; Biology; Stearic acid; Botany; Fatty acid; Sterol; Biochemistry; Cholesterol; Chromatography","score_opus":0.015359802287422071,"score_gpt":0.24340435696355406,"score_spread":0.228044554676132,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2065579861","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":[0.99472195,0.00008469586,8.438287e-7,0.0047423276,0.000048752285,0.00003054234,0.000015925547,0.000010392446,0.00034456194],"genre_scores_gemma":[0.99719924,0.0009648388,0.00025578722,0.00090194086,0.00042988305,5.775102e-7,0.0000034420837,0.0000015147064,0.00024275099],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.9982558,0.00009669611,0.0004175792,0.00016172706,0.0007224316,0.00034576346],"domain_scores_gemma":[0.9980261,0.00019617379,0.001207927,0.000114459595,0.00026883607,0.00018654668],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00034541593,0.00015825644,0.00044794197,0.000007226394,0.00017686898,0.000028729697,0.00087656867,0.000028530418,0.000017265917],"category_scores_gemma":[0.00008828775,0.000052051433,0.000611358,0.0011571262,0.00052774115,0.00006838493,0.00009751309,0.0004681391,0.0000030352596],"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":[0.00006913739,0.00027472287,0.040400386,0.000012025126,0.0000706956,0.000002692087,0.00016745535,0.000011490566,0.8299621,6.864632e-7,0.0065985774,0.12243007],"study_design_scores_gemma":[0.00017671855,0.00040356815,0.9819697,0.000031407686,0.000033050324,0.000040719635,0.0005513388,0.000023700522,0.012830463,0.000008423899,0.0037991973,0.0001316993],"about_ca_topic_score_codex":0.0003697862,"about_ca_topic_score_gemma":0.000028190243,"teacher_disagreement_score":0.9415693,"about_ca_system_score_codex":0.000080340964,"about_ca_system_score_gemma":0.000036564867,"threshold_uncertainty_score":0.21225959},"labels":[],"label_agreement":null},{"id":"W2066273385","doi":"10.1007/s11746-008-1194-1","title":"The Determination of n‐3 Fatty Acid Levels in Food Products Containing Microencapsulated Fish Oil Using the One‐Step Extraction Method. Part 1: Measurement in the Raw Ingredient and in Dry Powdered Foods","year":2008,"lang":"en","type":"article","venue":"Journal of the American Oil Chemists Society","topic":"Fatty Acid Research and Health","field":"Nursing","cited_by":37,"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":"Ingredient; Fish oil; Raw material; Gelatin; Extraction (chemistry); Food science; Chemistry; Recipe; Chromatography; Gravimetric analysis; Fish <Actinopterygii>; Biochemistry; Fishery; Biology; Organic chemistry","score_opus":0.09475155782154247,"score_gpt":0.34447304145672725,"score_spread":0.24972148363518476,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2066273385","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":[0.9888729,0.00068467506,0.0001959298,0.009920173,0.00014194917,0.00014568624,0.0000032833734,0.000003817399,0.000031576972],"genre_scores_gemma":[0.99376553,0.00062099734,0.004971947,0.00049156026,0.00011844142,0.000009075758,5.45157e-7,0.000015682679,0.0000062088575],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99662566,0.0010399579,0.0007762569,0.0001993316,0.0009336828,0.00042512378],"domain_scores_gemma":[0.99759424,0.00047753128,0.0011881118,0.00030404987,0.00037875047,0.000057337038],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.006404085,0.00016350251,0.0003727992,0.000052213803,0.00041997948,0.000050155315,0.00043782176,0.00006636747,9.586857e-7],"category_scores_gemma":[0.0012600521,0.00008846484,0.00015850482,0.0007457261,0.00049433473,0.00015882106,0.000072957344,0.0010853941,4.5028465e-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":[0.0006102336,0.00023010543,0.008343178,0.00017569671,0.000057317502,0.0000051500097,0.018899595,0.00014853531,0.9280894,8.3770084e-7,0.00016236067,0.043277636],"study_design_scores_gemma":[0.002252482,0.00044211812,0.16346377,0.0008233011,0.000043167736,0.00024572847,0.018461771,0.0037633097,0.8099591,0.000053439344,0.00030117252,0.00019060029],"about_ca_topic_score_codex":0.0003906807,"about_ca_topic_score_gemma":0.00056791125,"teacher_disagreement_score":0.1551206,"about_ca_system_score_codex":0.0008621863,"about_ca_system_score_gemma":0.0003324502,"threshold_uncertainty_score":0.47155574},"labels":[],"label_agreement":null},{"id":"W2066425883","doi":"10.1007/s11746-006-1181-3","title":"Lipase‐catalyzed transesterification of trilinolein or trilinolenin with selected phenolic acids","year":2006,"lang":"en","type":"article","venue":"Journal of the American Oil Chemists Society","topic":"Antioxidant Activity and Oxidative Stress","field":"Medicine","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":"McGill University","funders":"Ministère de l'Agriculture et de l'Alimentation; Ministère de l'Agriculture, des Pêcheries et de l'Alimentation","keywords":"Bioconversion; Transesterification; Chemistry; Lipase; Organic chemistry; Solvent; Ferulic acid; Catalysis; Chromatography; Enzyme; Fermentation","score_opus":0.010431189226986878,"score_gpt":0.25113031166126387,"score_spread":0.240699122434277,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2066425883","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":[0.9978788,0.00014417907,0.00057860924,0.0009441536,0.000024066376,0.000068308356,0.000020038835,0.000016091406,0.0003257846],"genre_scores_gemma":[0.99596214,0.00021404578,0.0021922323,0.00011786198,0.00023244413,0.0000028367201,0.000011464463,0.000022133489,0.0012448244],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9986061,0.00006624261,0.0004986526,0.00015333363,0.000475213,0.00020045687],"domain_scores_gemma":[0.99772155,0.00012025669,0.001316647,0.0002813011,0.0004844489,0.00007582011],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00022211527,0.00017776646,0.0006163222,0.000034348534,0.00007242782,0.000011467031,0.00022447856,0.00008485935,0.000021294669],"category_scores_gemma":[0.000075535034,0.00009904366,0.00038476576,0.00089158944,0.0006104622,0.00010580565,0.000015697256,0.0005078306,5.30124e-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":[0.003234336,0.0004965872,0.007028582,0.00018706438,0.00028320233,0.0000074324767,0.0006654286,0.00001596925,0.9798301,0.0000033010872,0.00038509804,0.007862888],"study_design_scores_gemma":[0.0030253597,0.00040554252,0.08106055,0.00031814512,0.00038688252,0.00032938353,0.0009969285,0.000058539754,0.9126643,0.0000040428345,0.0006184637,0.00013186672],"about_ca_topic_score_codex":0.00007891398,"about_ca_topic_score_gemma":0.000009356853,"teacher_disagreement_score":0.07403197,"about_ca_system_score_codex":0.00011168492,"about_ca_system_score_gemma":0.0004481604,"threshold_uncertainty_score":0.40388834},"labels":[],"label_agreement":null},{"id":"W2067157309","doi":"10.1007/s11746-007-1039-3","title":"Structural and Mechanical Properties of Fats Quantified by Ultrasonics","year":2007,"lang":"en","type":"article","venue":"Journal of the American Oil Chemists Society","topic":"Food Chemistry and Fat Analysis","field":"Agricultural and Biological Sciences","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 Guelph","funders":"Ontario Ministry of Food and Agriculture; Natural Sciences and Engineering Research Council of Canada; Canada Research Chairs","keywords":"Shear modulus; Materials science; Bulk modulus; Ultrasonic sensor; Fractal dimension; Composite material; Elastic modulus; Shear (geology); Fractal; Acoustics; Mathematics; Physics; Mathematical analysis","score_opus":0.01387892704438452,"score_gpt":0.2111340841026662,"score_spread":0.1972551570582817,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2067157309","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":[0.9985855,0.00048889534,0.000001492748,0.000805607,0.00002746494,0.000010087738,0.000007696993,0.0000046181895,0.000068602916],"genre_scores_gemma":[0.99920046,0.00024137666,0.00016148374,0.00015874406,0.00010840084,1.9142551e-7,0.0000012553576,8.773922e-7,0.00012718921],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9990949,0.000020183636,0.00032781315,0.00010859175,0.00028283618,0.00016567526],"domain_scores_gemma":[0.9990105,0.000092495866,0.00063376676,0.000056237153,0.00012241847,0.00008458959],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00037746597,0.00010324449,0.0002736165,0.0000018022033,0.00010757589,0.000019621628,0.00031468325,0.00005430995,0.0000116353895],"category_scores_gemma":[0.000089541456,0.000032654738,0.00034663852,0.00024780547,0.0003587248,0.000047148165,0.000056202327,0.00022122351,1.11090934e-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":[0.00005247777,0.0000234889,0.00096875266,0.00001583073,0.00007700247,3.846241e-7,0.00014080283,8.544092e-7,0.9881604,0.0000026954958,0.00045208095,0.010105279],"study_design_scores_gemma":[0.000098376666,0.00007155771,0.0028874658,0.000029980463,0.00005311285,0.00003754374,0.002236662,0.00003355661,0.9940128,0.000022093436,0.000428091,0.00008880177],"about_ca_topic_score_codex":0.000059527763,"about_ca_topic_score_gemma":0.000009355775,"teacher_disagreement_score":0.010016478,"about_ca_system_score_codex":0.000027563106,"about_ca_system_score_gemma":0.000011145687,"threshold_uncertainty_score":0.13316216},"labels":[],"label_agreement":null},{"id":"W2067397615","doi":"10.1007/s11746-005-1035-z","title":"Regulating the β′→β polymorphic transition in food fats","year":2005,"lang":"en","type":"article","venue":"Journal of the American Oil Chemists Society","topic":"Food Chemistry and Fat Analysis","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":"Dalhousie University; Toronto Metropolitan University","funders":"","keywords":"Crystallization; Supercooling; Nucleation; Materials science; Crystal (programming language); Chemical engineering; Crystallography; Metastability; Crystal growth; Phase (matter); Chemistry; Thermodynamics; Organic chemistry","score_opus":0.009781935597880893,"score_gpt":0.20028910210646086,"score_spread":0.19050716650857996,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2067397615","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":[0.97941166,0.00021961436,0.0000011723906,0.01996535,0.000016247346,0.0000108877,0.000003503649,0.0000054324173,0.0003661438],"genre_scores_gemma":[0.99802804,0.00009368224,0.00013810761,0.0010541688,0.0005509864,0.0000010740604,0.0000012658687,8.440583e-7,0.00013180982],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9991436,0.00004528068,0.00028258504,0.00009809835,0.00026368408,0.00016672412],"domain_scores_gemma":[0.9992638,0.000107705426,0.00046054064,0.00006749979,0.0000552391,0.000045175762],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0003462946,0.00009446707,0.00018378862,0.000002340092,0.00016190072,0.000029661285,0.00040420642,0.000039467486,0.00002833767],"category_scores_gemma":[0.00003533501,0.000027609396,0.00049694657,0.000504977,0.00018943012,0.00007043379,0.000032159205,0.0003040658,7.3963474e-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":[0.000021365919,0.00005386728,0.000696309,0.0000048365246,0.000053890813,4.1607e-7,0.00075009954,0.00018417138,0.9350573,0.0000017237951,0.0005221045,0.06265395],"study_design_scores_gemma":[0.0005800569,0.0002636294,0.05394556,0.00015534568,0.00014058736,0.00019413912,0.01132323,0.0012671795,0.92429554,0.00023485228,0.007195266,0.00040460157],"about_ca_topic_score_codex":0.000042795633,"about_ca_topic_score_gemma":0.000054602515,"teacher_disagreement_score":0.062249348,"about_ca_system_score_codex":0.00007251,"about_ca_system_score_gemma":0.000012907025,"threshold_uncertainty_score":0.13210315},"labels":[],"label_agreement":null},{"id":"W2067453064","doi":"10.1007/s11746-004-0866-y","title":"Extracting long‐chain fatty acids from a fermentation medium","year":2004,"lang":"en","type":"article","venue":"Journal of the American Oil Chemists Society","topic":"Analytical Chemistry and Chromatography","field":"Chemistry","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 Windsor; University of Toronto","funders":"Ontario Centres of Excellence","keywords":"Chemistry; Capric Acid; Chloroform; Chromatography; Caprylic acid; Hexane; Methanol; Extraction (chemistry); Linoleic acid; Oleic acid; Fermentation; Solvent; Stearic acid; Palmitic acid; Ethanol; Caproic Acid; Fatty acid; Methyl tert-butyl ether; Long chain fatty acid; Ether; Organic chemistry; Biochemistry; Lauric acid","score_opus":0.008531435560864872,"score_gpt":0.25123639573455536,"score_spread":0.24270496017369048,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2067453064","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":[0.99491256,0.0001768147,0.00038535657,0.0015162306,0.00007315771,0.000009737447,0.000015605623,0.00003112816,0.0028793884],"genre_scores_gemma":[0.9957504,0.00019344375,0.0023273902,0.00057448563,0.0007453789,0.000002516907,0.000008711455,0.000028038305,0.0003696123],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9982047,0.000017078382,0.0005676107,0.00023233247,0.00066383515,0.00031443543],"domain_scores_gemma":[0.9978317,0.00012816355,0.0013135123,0.00036302482,0.00015535016,0.00020821749],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0002271665,0.0002424133,0.00040747313,0.000010650283,0.00019073697,0.000060414615,0.00063544704,0.000117341224,0.00021156721],"category_scores_gemma":[0.00016409389,0.00017953309,0.0009939476,0.00033247,0.00050470186,0.00014196568,0.00010021243,0.0008175872,0.000003685392],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0000644584,0.00018056249,0.012788618,0.000097487755,0.00039209213,0.000019767134,0.0010383652,0.0000956593,0.98318714,0.0000037765583,0.00046127662,0.0016707679],"study_design_scores_gemma":[0.0010943601,0.000017775508,0.0053968304,0.00023921787,0.00022242423,0.00013360495,0.004652945,0.000035629248,0.9869749,0.0005552848,0.00042289536,0.00025414574],"about_ca_topic_score_codex":0.000074189236,"about_ca_topic_score_gemma":0.0000018014365,"teacher_disagreement_score":0.007391788,"about_ca_system_score_codex":0.0003629764,"about_ca_system_score_gemma":0.00020200905,"threshold_uncertainty_score":0.73211473},"labels":[],"label_agreement":null},{"id":"W2067571444","doi":"10.1007/s11746-004-961-0","title":"Electrophoretic and functional properties of mustard seed meals and protein concentrates","year":2004,"lang":"en","type":"article","venue":"Journal of the American Oil Chemists Society","topic":"Proteins in Food Systems","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 Manitoba; Agriculture and Agri-Food Canada","funders":"","keywords":"Brassica; Sinapis; Biology; Rapeseed; Botany; Meal; Horticulture; Food science","score_opus":0.012905639486193643,"score_gpt":0.18193529158545932,"score_spread":0.16902965209926568,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2067571444","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":[0.9963843,0.0015220672,9.1019405e-7,0.0019528966,0.000022488884,0.000062656734,0.0000030936412,0.000005230223,0.000046323046],"genre_scores_gemma":[0.9993357,0.0002225367,0.0001274702,0.00012383299,0.000107919426,0.0000038662547,2.4034208e-7,0.0000010390286,0.0000773637],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99919736,0.000041142477,0.00025289532,0.000101503894,0.00026634862,0.00014072702],"domain_scores_gemma":[0.99918413,0.000025699248,0.0005472684,0.000039331488,0.00014349508,0.00006006761],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0002496054,0.00009390019,0.00023717614,0.0000022939485,0.000099547266,0.000025989106,0.00014375971,0.000033872355,0.0000037501434],"category_scores_gemma":[0.00006775352,0.000029887336,0.00013068152,0.00014034403,0.00057796616,0.00005183466,0.000054129618,0.00016299137,1.6589337e-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":[0.00005867364,0.000025815745,0.000859183,0.000033058514,0.00004679587,4.0730504e-7,0.00027347248,0.000004148949,0.99717295,0.0000135490645,0.000038044996,0.0014739012],"study_design_scores_gemma":[0.00028237488,0.00030207133,0.009551326,0.0001673857,0.000021171572,0.000103235594,0.0016968552,0.00000610983,0.9872817,0.00019782851,0.00029906302,0.00009091047],"about_ca_topic_score_codex":0.000116336894,"about_ca_topic_score_gemma":0.000006185347,"teacher_disagreement_score":0.009891281,"about_ca_system_score_codex":0.00006356167,"about_ca_system_score_gemma":0.000042569496,"threshold_uncertainty_score":0.21295404},"labels":[],"label_agreement":null},{"id":"W2068765783","doi":"10.1007/s11746-000-0149-7","title":"Synergies between plant antioxidant blends in preventing peroxidation reactions in model and food oil systems","year":2000,"lang":"en","type":"article","venue":"Journal of the American Oil Chemists Society","topic":"Meat and Animal Product Quality","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 British Columbia","funders":"Universiti Putra Malaysia","keywords":"Citric acid; SAGE; Linoleic acid; Chemistry; Antioxidant; Differential scanning calorimetry; Food science; Fatty acid; Biochemistry","score_opus":0.027597557178172902,"score_gpt":0.242289445415857,"score_spread":0.2146918882376841,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2068765783","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":[0.99831635,0.00021702799,3.0389015e-7,0.0010698097,0.000018647415,0.000014432778,0.0000152446655,0.000006166213,0.00034199248],"genre_scores_gemma":[0.9981768,0.00096740393,0.00007024,0.00004033925,0.0001909352,0.0000017164679,0.0000021973137,9.843345e-7,0.00054935215],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.9990441,0.00008435193,0.00038409734,0.0001334158,0.00019608781,0.0001579131],"domain_scores_gemma":[0.99940443,0.000096987584,0.00037733643,0.00004453146,0.000033708184,0.0000430217],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0007113343,0.000089850015,0.00024152965,0.0000056469958,0.000096577176,0.00003907546,0.00016970908,0.000036202346,0.0000071243558],"category_scores_gemma":[0.00004569723,0.000034861514,0.00012519001,0.000262742,0.00009573086,0.00012577532,0.000030645995,0.00024766885,2.7910198e-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":[0.00003810216,0.00011318323,0.05157059,0.00010912543,0.00004629987,0.000001080457,0.0012033569,0.0010703111,0.86772007,0.000018337052,0.00018729034,0.07792225],"study_design_scores_gemma":[0.0007281571,0.00035882997,0.95273644,0.0010361,0.00008047777,0.00012513663,0.011843374,0.005504497,0.023831135,0.00040481714,0.0027723338,0.0005786925],"about_ca_topic_score_codex":0.00030308586,"about_ca_topic_score_gemma":0.00004820252,"teacher_disagreement_score":0.90116584,"about_ca_system_score_codex":0.000059910668,"about_ca_system_score_gemma":0.000019321593,"threshold_uncertainty_score":0.14216112},"labels":[],"label_agreement":null},{"id":"W2068767110","doi":"10.1007/s11746-013-2376-z","title":"Synthesis and Characterization of Novel Diol, Diacid and Di‐isocyanate from Oleic Acid","year":2013,"lang":"en","type":"article","venue":"Journal of the American Oil Chemists Society","topic":"Polymer composites and self-healing","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":"Trent University","funders":"","keywords":"Diol; Oleic acid; Polyester; Monomer; Isocyanate; Chemistry; Polymer chemistry; Organic chemistry; Mass spectrometry; Fatty acid; Polyurethane; Polymer","score_opus":0.007241536621733578,"score_gpt":0.20800372738326164,"score_spread":0.20076219076152807,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2068767110","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":[0.9985031,0.00035979008,0.00020832522,0.00076333375,0.000076106284,0.000022716817,0.000033172335,0.000006448361,0.000027038239],"genre_scores_gemma":[0.99675345,0.0007629982,0.0020651377,0.0002642594,0.00011587038,0.000002530402,9.3013455e-7,0.000011376577,0.000023423407],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99913955,0.000035876124,0.0003252668,0.0001299317,0.00021761544,0.00015178336],"domain_scores_gemma":[0.9986211,0.00012580675,0.00091116753,0.00016169206,0.000087539825,0.00009269039],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00019200833,0.00011457336,0.0003407748,0.000010707474,0.00009476036,0.000066150744,0.00023453393,0.000034391272,0.00002153372],"category_scores_gemma":[0.000053393393,0.0000765253,0.00013719758,0.00009760983,0.00031094346,0.00018497239,0.000117745076,0.00011824405,6.7826863e-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":[0.000012165499,0.000035048844,0.0031308136,0.000027695456,0.000037904625,1.8860531e-7,0.00068181683,0.000002826939,0.9923229,0.0000010585208,0.000026407823,0.0037211373],"study_design_scores_gemma":[0.0001895262,0.000020858406,0.03960822,0.00008566543,0.00005731663,0.000017169468,0.0002630893,0.00071436923,0.95890015,0.00001313434,0.00003917123,0.00009129381],"about_ca_topic_score_codex":0.00024389141,"about_ca_topic_score_gemma":4.907493e-7,"teacher_disagreement_score":0.03647741,"about_ca_system_score_codex":0.00003503776,"about_ca_system_score_gemma":0.000031675965,"threshold_uncertainty_score":0.3120611},"labels":[],"label_agreement":null},{"id":"W2068798089","doi":"10.1007/s11746-011-1786-z","title":"Phase Equilibrium Measurements of Sacha Inchi Oil (<i>Plukenetia volubilis</i>) and CO<sub>2</sub> at High Pressures","year":2011,"lang":"en","type":"article","venue":"Journal of the American Oil Chemists Society","topic":"Phase Equilibria and Thermodynamics","field":"Engineering","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 Alberta","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Chemistry; Mole fraction; Omega; Phase (matter); Equation of state; Volume (thermodynamics); Vapor phase; Analytical Chemistry (journal); Thermodynamics; Chromatography; Physics; Physical chemistry; Organic chemistry","score_opus":0.015919743179300453,"score_gpt":0.2260429362234845,"score_spread":0.21012319304418406,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2068798089","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":[0.9974025,0.000903823,0.000028813733,0.000036777154,0.00020608876,0.00002638115,0.00004040236,0.00003561195,0.0013196042],"genre_scores_gemma":[0.99859625,0.00058104144,0.00047451456,0.000075362164,0.0001507557,0.0000026724713,0.0000026669964,0.000054987082,0.00006174952],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9984404,0.00005635771,0.000529225,0.00016512675,0.000493281,0.0003155998],"domain_scores_gemma":[0.9985901,0.0000629662,0.00065160857,0.00037804758,0.00014088397,0.00017635933],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00038542325,0.0002620093,0.00053093414,0.0000259742,0.00006115482,0.000016688182,0.00047816758,0.00008139101,0.000012563302],"category_scores_gemma":[0.00004798593,0.00020560817,0.0003805206,0.0001896541,0.00046363426,0.00014894649,0.00014817514,0.00032574448,9.749724e-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":[0.00014247512,0.00018629139,0.001070204,0.00019177128,0.000541724,0.0000030712388,0.0013192771,0.00018481443,0.9897895,0.0000012199527,0.0013262418,0.0052433996],"study_design_scores_gemma":[0.0017655452,0.0001311149,0.0012453536,0.00010161518,0.00020075057,0.00007050201,0.000098233366,0.0015769224,0.9943484,0.000062123094,0.00017473011,0.00022471341],"about_ca_topic_score_codex":0.00002362916,"about_ca_topic_score_gemma":0.0000036683703,"teacher_disagreement_score":0.0050186864,"about_ca_system_score_codex":0.00017813373,"about_ca_system_score_gemma":0.00006990246,"threshold_uncertainty_score":0.8384458},"labels":[],"label_agreement":null},{"id":"W2069148227","doi":"10.1007/s11746-002-0494-6","title":"Oil‐binding capacity of plastic fats: Effects of intermediate melting point TAG","year":2002,"lang":"en","type":"article","venue":"Journal of the American Oil Chemists Society","topic":"Food Chemistry and Fat Analysis","field":"Agricultural and Biological Sciences","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 Guelph","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Palm stearin; Melting point; Chemistry; Canola; Slow cooling; Chromatography; Analytical Chemistry (journal); Materials science; Palm oil; Food science; Organic chemistry; Metallurgy","score_opus":0.01065359379965612,"score_gpt":0.19263579680376222,"score_spread":0.1819822030041061,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2069148227","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":[0.99913913,0.0001465762,0.0000013128458,0.00023978525,0.00007481093,0.000006184855,0.00001004517,0.000005853149,0.00037629882],"genre_scores_gemma":[0.9990497,0.00032632065,0.00014074339,0.000070721275,0.00019881553,8.071262e-7,9.4073073e-7,0.0000014217579,0.00021049954],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9987936,0.000048934904,0.00047444683,0.00012575708,0.0003564407,0.00020083871],"domain_scores_gemma":[0.997513,0.0005883292,0.001583176,0.000081410515,0.0001442837,0.000089790716],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0002612387,0.00014000926,0.0004589393,0.000005503445,0.000093683986,0.000013788827,0.0004905932,0.000055936813,0.00005908755],"category_scores_gemma":[0.0004715591,0.000052252086,0.0009433989,0.00044481762,0.0004361873,0.00006871324,0.00009757508,0.00030515643,8.682033e-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":[0.000014718898,0.00009596735,0.0033927786,0.00013533083,0.00019242376,0.0000012232223,0.0005596496,0.00001038547,0.98416626,5.257292e-7,0.00037214768,0.011058581],"study_design_scores_gemma":[0.00023596258,0.00017510638,0.007272524,0.00032652248,0.00019016722,0.000019292549,0.0018644279,0.00022793649,0.989392,0.000011912963,0.00013887543,0.0001453104],"about_ca_topic_score_codex":0.000050266048,"about_ca_topic_score_gemma":0.000002913651,"teacher_disagreement_score":0.0109132705,"about_ca_system_score_codex":0.00007037697,"about_ca_system_score_gemma":0.0000069134467,"threshold_uncertainty_score":0.21307783},"labels":[],"label_agreement":null},{"id":"W2069438231","doi":"10.1007/s11746-000-0135-0","title":"Fatty acid and triacylglycerol compositions of seed oils of five <i>Amaranthus</i> accessions and their comparison to other oils","year":2000,"lang":"en","type":"article","venue":"Journal of the American Oil Chemists Society","topic":"Seed and Plant Biochemistry","field":"Agricultural and Biological Sciences","cited_by":132,"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":"Sesamum; Chenopodium quinoa; Biology; Fatty acid; Cottonseed; Food science; Composition (language); Linolenic acid; Oleic acid; Botany; Polyunsaturated fatty acid; Chemistry; Horticulture; Linoleic acid; Biochemistry","score_opus":0.01144949441315173,"score_gpt":0.237240885967158,"score_spread":0.22579139155400627,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2069438231","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":[0.9972823,0.0003543302,0.0000027759206,0.0013584469,0.000018134793,0.000032246928,0.0001998175,0.0000048692145,0.0007470241],"genre_scores_gemma":[0.9985502,0.00034138653,0.00034288503,0.00056579296,0.00010316353,0.0000012108464,0.000003977386,0.0000013134545,0.00009010801],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9991613,0.000048769954,0.0003584066,0.00012582586,0.00016957599,0.000136133],"domain_scores_gemma":[0.99892855,0.0002523576,0.0005376433,0.00006954116,0.00008889117,0.00012301655],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00019274777,0.00012880011,0.0004147924,0.0000039534143,0.0001258059,0.00002128438,0.00029061583,0.000055708148,0.00005764575],"category_scores_gemma":[0.000028296912,0.00004527403,0.00023956924,0.00024785177,0.00032852782,0.00004443336,0.0000568914,0.00018678643,2.9942632e-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":[0.0001598348,0.00009154901,0.0038199425,0.000021012074,0.000059220773,2.0081389e-7,0.0008701989,0.00000904411,0.9784369,3.0389896e-7,0.000965637,0.015566191],"study_design_scores_gemma":[0.00033106562,0.00012452633,0.0305373,0.00013403637,0.00003471087,0.000035956265,0.0022243655,0.000036591337,0.965585,0.000013906603,0.0008378414,0.00010472151],"about_ca_topic_score_codex":0.00016026032,"about_ca_topic_score_gemma":0.0000053397607,"teacher_disagreement_score":0.026717357,"about_ca_system_score_codex":0.000014228876,"about_ca_system_score_gemma":0.000018801617,"threshold_uncertainty_score":0.18462214},"labels":[],"label_agreement":null},{"id":"W2071589788","doi":"10.1007/s11746-012-2011-4","title":"Characterization of Free and Bound Lipids among Four Corn Genotypes as Affected by Drying and Storage Temperatures","year":2012,"lang":"en","type":"article","venue":"Journal of the American Oil Chemists Society","topic":"Food composition and properties","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":"University of Manitoba","funders":"","keywords":"Endosperm; Chemistry; Fatty acid; Food science; Lysophosphatidylcholine; Chromatography; Biochemistry; Phospholipid; Phosphatidylcholine","score_opus":0.007257124609077478,"score_gpt":0.2200737102101555,"score_spread":0.21281658560107802,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2071589788","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":[0.9979259,0.0009107397,0.0000032845057,0.0008293793,0.00020011935,0.000027704444,0.000009622161,0.000009978054,0.00008328252],"genre_scores_gemma":[0.9987024,0.0001875299,0.00017695974,0.0005525403,0.00023232243,9.192904e-7,0.0000023335003,0.000015750373,0.000129255],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9992974,0.00008099687,0.00020369621,0.00007480436,0.00020100085,0.00014210092],"domain_scores_gemma":[0.9990588,0.00004977362,0.00057520025,0.00013213414,0.000099131976,0.000084995285],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00021785125,0.00010996812,0.00023328316,0.000013331263,0.00015491509,0.00006013664,0.00014049755,0.000042211246,0.0000058089786],"category_scores_gemma":[0.00007660986,0.00007584823,0.00010683901,0.000116658164,0.0003610173,0.00019609249,0.000060235147,0.0002391503,1.5424833e-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":[0.00017884775,0.000039789797,0.0062320963,0.00007099576,0.00007136338,2.0838564e-7,0.0032939124,4.467287e-7,0.9861071,4.93562e-7,0.001500059,0.002504662],"study_design_scores_gemma":[0.0006128453,0.00032881816,0.12356127,0.0001849925,0.000116781535,0.000123531,0.0010909728,0.00006261848,0.87222034,0.000014637307,0.0015090897,0.00017412889],"about_ca_topic_score_codex":0.000043070617,"about_ca_topic_score_gemma":7.0618614e-7,"teacher_disagreement_score":0.11732917,"about_ca_system_score_codex":0.000050871866,"about_ca_system_score_gemma":0.00001733177,"threshold_uncertainty_score":0.3093001},"labels":[],"label_agreement":null},{"id":"W2072566569","doi":"10.1007/s11746-012-2106-y","title":"Controlling Product Composition of Metathesized Triolein by Reaction Concentrations","year":2012,"lang":"en","type":"article","venue":"Journal of the American Oil Chemists Society","topic":"Synthetic Organic Chemistry Methods","field":"Chemistry","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":"Trent University","funders":"Trent University","keywords":"Triolein; Chemistry; Dichloromethane; Solvent; Organic chemistry; Metathesis; Glyceride; Composition (language); Catalysis; Chromatography; Fatty acid; Polymerization; Lipase; Polymer","score_opus":0.013160850210642188,"score_gpt":0.2767996039037726,"score_spread":0.26363875369313045,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2072566569","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":[0.9956822,0.0011527837,0.00029199378,0.000758397,0.00013294416,0.000025603204,0.000021993023,0.000018304718,0.0019158163],"genre_scores_gemma":[0.99231535,0.00029857925,0.0062770946,0.00009217544,0.0005382472,0.0000033890683,0.000004368696,0.000026035703,0.00044475766],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99836373,0.00009098982,0.0006754367,0.0001388728,0.00046383863,0.00026713818],"domain_scores_gemma":[0.99654186,0.0004449783,0.0022683854,0.00037742886,0.00023817005,0.00012919397],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0009908786,0.00018020796,0.00054856227,0.0000075784665,0.000100512036,0.000015764268,0.0003546198,0.00006475315,0.00011727398],"category_scores_gemma":[0.0005421834,0.00013445553,0.0006193291,0.00022210904,0.0003834025,0.00012943585,0.000038834754,0.00043198245,7.6901165e-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":[0.000094449846,0.00022299813,0.00070852356,0.000082293824,0.00028847394,1.7814388e-7,0.0006001985,0.0000047551734,0.9922038,0.0000030748333,0.0016616561,0.0041296026],"study_design_scores_gemma":[0.000873553,0.000009482981,0.00011398294,0.00008471697,0.0003247843,0.00011810185,0.0010415694,0.00005033269,0.99399906,0.000014276048,0.0032392452,0.00013088144],"about_ca_topic_score_codex":0.000018003442,"about_ca_topic_score_gemma":5.172564e-8,"teacher_disagreement_score":0.0059851008,"about_ca_system_score_codex":0.00030840855,"about_ca_system_score_gemma":0.00013255203,"threshold_uncertainty_score":0.5482937},"labels":[],"label_agreement":null},{"id":"W2072863378","doi":"10.1007/s11746-002-0613-4","title":"Fat bloom formation and characterization in milk chocolate observed by atomic force microscopy","year":2002,"lang":"en","type":"article","venue":"Journal of the American Oil Chemists Society","topic":"Food Chemistry and Fat Analysis","field":"Agricultural and Biological Sciences","cited_by":90,"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":"Bloom; Temperature cycling; Atomic force microscopy; Surface roughness; Materials science; Diffraction; Microstructure; Cycling; Surface finish; Crystallography; Thermal; Chemistry; Nanotechnology; Composite material; Optics","score_opus":0.011843952767902597,"score_gpt":0.1963531024717037,"score_spread":0.1845091497038011,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2072863378","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":[0.997926,0.00020237282,0.0000022857632,0.0017558165,0.000016821528,0.00002063404,0.000019000896,0.0000053658023,0.000051679683],"genre_scores_gemma":[0.99745595,0.0013296923,0.00007071241,0.00044256542,0.00009745361,0.0000018397517,0.00001540923,0.0000010014235,0.00058537634],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9993026,0.000027051352,0.00027804798,0.00010051074,0.00014820226,0.00014353918],"domain_scores_gemma":[0.9992353,0.000038713737,0.00057378033,0.00004519842,0.000050847597,0.000056212648],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0001291204,0.00009881842,0.00020139974,0.0000028535455,0.000106812266,0.00004687565,0.0002133828,0.00004868067,0.000029763709],"category_scores_gemma":[0.000018712295,0.000039402217,0.00020172437,0.00032039965,0.00010432399,0.00016571107,0.000038800263,0.00017274958,7.6317656e-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":[0.000013766546,0.000037449307,0.004574442,0.000012047303,0.000019971352,3.024409e-7,0.0002960427,7.4911554e-7,0.9837715,1.0476481e-7,0.00062167057,0.010651964],"study_design_scores_gemma":[0.0003757005,0.000067601744,0.028679097,0.00006333466,0.00004709447,0.00002957476,0.0005675351,0.0014253792,0.96493304,0.00002042892,0.0036164469,0.00017478509],"about_ca_topic_score_codex":0.000021866417,"about_ca_topic_score_gemma":0.0000049616083,"teacher_disagreement_score":0.024104655,"about_ca_system_score_codex":0.00006519916,"about_ca_system_score_gemma":0.0000025447334,"threshold_uncertainty_score":0.16067757},"labels":[],"label_agreement":null},{"id":"W2073547683","doi":"10.1007/s11746-011-1849-1","title":"Single Soybean Seed NMR Calibration for Oil Measurement Using Commercial Cooking Oils","year":2011,"lang":"en","type":"article","venue":"Journal of the American Oil Chemists Society","topic":"Soybean genetics and cultivation","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":"Ontario Ministry of Agriculture, Food and Rural Affairs","keywords":"Soybean oil; Biodiesel; Cooking oil; Cultivar; Calibration; Calibration curve; Chemistry; Vegetable oil; Environmental science; Pulp and paper industry; Agronomy; Food science; Mathematics; Chromatography; Biology; Organic chemistry; Engineering; Detection limit","score_opus":0.08533832871838617,"score_gpt":0.24223205319937677,"score_spread":0.1568937244809906,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2073547683","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":[0.9989087,0.000061019815,0.00009091372,0.000527511,0.000105979285,0.00002392012,0.000006119394,0.0000083846935,0.00026747686],"genre_scores_gemma":[0.99660724,0.000022337552,0.002208478,0.00058372004,0.0005200239,0.0000019671102,0.0000022214772,0.0000022129118,0.000051794188],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9990213,0.000042289226,0.00029376807,0.000109969376,0.00035807083,0.00017460757],"domain_scores_gemma":[0.99876,0.000047257487,0.0007576077,0.000052661988,0.00031685963,0.000065610584],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0004522168,0.00010690523,0.00018292022,0.000002975455,0.0002550435,0.000041529707,0.0002586199,0.000042278145,0.000013585626],"category_scores_gemma":[0.000082208324,0.00004189914,0.0003500383,0.00018835936,0.00011620911,0.00007092041,0.000039333,0.00011544705,1.796541e-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":[0.00003871962,0.0000883491,0.0017608635,0.000008617423,0.00003893018,1.4549163e-7,0.0006998146,0.0000064034853,0.9473466,0.000002407376,0.00039779578,0.04961135],"study_design_scores_gemma":[0.0004348891,0.0002729251,0.03142986,0.00009948834,0.000106018306,0.000018351106,0.0029845794,0.00071356574,0.9616151,0.00014324434,0.0019370035,0.00024500783],"about_ca_topic_score_codex":0.00009872489,"about_ca_topic_score_gemma":0.00002277025,"teacher_disagreement_score":0.04936634,"about_ca_system_score_codex":0.0001482168,"about_ca_system_score_gemma":0.00003186381,"threshold_uncertainty_score":0.1961614},"labels":[],"label_agreement":null},{"id":"W2074106715","doi":"10.1007/s11746-004-1011-7","title":"Use of liquid carbon dioxide to remove hexane from soybean oil","year":2004,"lang":"en","type":"article","venue":"Journal of the American Oil Chemists Society","topic":"Phase Equilibria and Thermodynamics","field":"Engineering","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":"Iogen Corporation","funders":"","keywords":"Hexane; Chromatography; Extraction (chemistry); Chemistry; Carbon dioxide; Fractionation; Analytical Chemistry (journal); Organic chemistry","score_opus":0.00951293811351474,"score_gpt":0.21309810069299354,"score_spread":0.20358516257947878,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2074106715","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":[0.9983912,0.00015318273,0.00009490484,0.00043709605,0.00021025055,0.000012387686,0.000025401148,0.000032677428,0.0006429038],"genre_scores_gemma":[0.99572057,0.00028653248,0.0032328346,0.00030821344,0.00027713733,8.59706e-7,0.0000013550739,0.000046191704,0.00012630335],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9988916,0.000018334891,0.00040936598,0.00011225459,0.0003359662,0.0002325066],"domain_scores_gemma":[0.99893725,0.000079873425,0.0003639356,0.0003738608,0.00009023147,0.00015487593],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00013323482,0.0001792525,0.00041993108,0.000018244791,0.000026502143,0.000014800036,0.00041731738,0.000054557753,0.0000039095335],"category_scores_gemma":[0.000080957856,0.00014054739,0.00045407974,0.00028582354,0.00014142696,0.000092699294,0.00007606538,0.0003502943,8.4205044e-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":[0.000079475365,0.00004196446,0.000091381204,0.000029628598,0.00025103768,0.0000070590536,0.001244017,0.013400405,0.9832533,0.0000035455987,0.00013170809,0.0014664613],"study_design_scores_gemma":[0.0007338588,0.00013351851,0.000732383,0.0003019756,0.00012706545,0.000062093095,0.0004335674,0.0020406405,0.9938499,0.00014596443,0.0011301298,0.00030891865],"about_ca_topic_score_codex":0.0003124277,"about_ca_topic_score_gemma":0.000009069941,"teacher_disagreement_score":0.011359764,"about_ca_system_score_codex":0.00037226512,"about_ca_system_score_gemma":0.00008717187,"threshold_uncertainty_score":0.5731356},"labels":[],"label_agreement":null},{"id":"W2074213305","doi":"10.1007/s11746-011-1932-7","title":"Lubricity‐Enhancing Low‐Temperature Diesel Fuel Additives","year":2011,"lang":"en","type":"article","venue":"Journal of the American Oil Chemists Society","topic":"Biodiesel Production and Applications","field":"Engineering","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 Saskatchewan","funders":"","keywords":"Lubricity; Ultra-low-sulfur diesel; Alkyl; Diesel fuel; Biodiesel; Chemistry; Organic chemistry; Transesterification; Materials science; Catalysis","score_opus":0.008960090484018047,"score_gpt":0.2017206785282453,"score_spread":0.19276058804422724,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2074213305","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":[0.989983,0.00082583004,0.0001355012,0.000794209,0.00034994746,0.00003113203,0.00001695905,0.000087190674,0.007776184],"genre_scores_gemma":[0.99476874,0.0012761441,0.0023313672,0.0003921904,0.00046242712,0.000005005427,8.587295e-7,0.000022022103,0.00074122834],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9992802,0.000014585902,0.0002553224,0.00009861614,0.0001791528,0.00017211358],"domain_scores_gemma":[0.99926895,0.000027579961,0.00025177462,0.00023265537,0.00014120559,0.000077852645],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0001506322,0.00012983383,0.00020900909,0.0000122366055,0.00010918512,0.000021036349,0.00031304127,0.000044617467,0.000052454634],"category_scores_gemma":[0.000043653883,0.00009174699,0.0003143712,0.00031936928,0.00025783502,0.00009420198,0.000041134055,0.00048902165,0.000006806095],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000017197222,0.000107804175,0.00025335763,0.0002215055,0.00036850807,0.000001674111,0.009242554,0.00015115867,0.8802565,0.000027859753,0.103285864,0.0060660513],"study_design_scores_gemma":[0.00033774937,0.00003460979,0.008196096,0.00013767277,0.000085055755,0.0001378702,0.0068073897,0.00016580198,0.95153004,0.00016916463,0.032033093,0.00036548136],"about_ca_topic_score_codex":0.000007873249,"about_ca_topic_score_gemma":0.0000015448599,"teacher_disagreement_score":0.07127355,"about_ca_system_score_codex":0.000099450794,"about_ca_system_score_gemma":0.00003394665,"threshold_uncertainty_score":0.37413335},"labels":[],"label_agreement":null},{"id":"W2074493098","doi":"10.1007/s11746-006-1021-5","title":"Production of Polyols from Canola Oil and their Chemical Identification and Physical Properties","year":2006,"lang":"en","type":"article","venue":"Journal of the American Oil Chemists Society","topic":"Polymer composites and self-healing","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":"University of Alberta","funders":"","keywords":"Polyol; Chemistry; Organic chemistry; Fourier transform infrared spectroscopy; Triol; Canola; Diol; Hydroxyl value; Polyurethane; Distillation; Chromatography; Chemical engineering","score_opus":0.00795234737387473,"score_gpt":0.21178307509700145,"score_spread":0.20383072772312671,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2074493098","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":[0.99767715,0.0010320876,0.000011034645,0.0011270068,0.00009445627,0.000009758055,0.000007729388,0.000007793583,0.000033007356],"genre_scores_gemma":[0.9987084,0.00016717009,0.0004933401,0.000053230455,0.0004031271,0.0000014166093,7.921182e-7,0.000008316182,0.00016417794],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99921983,0.00003592557,0.0002829359,0.00014494774,0.00019714548,0.000119201264],"domain_scores_gemma":[0.9990074,0.00004031323,0.00066054345,0.0001552291,0.00009593276,0.00004054804],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00019383607,0.000099193894,0.0002530892,0.000007503276,0.00008739705,0.000046048302,0.00017288819,0.000023833827,0.0000011502926],"category_scores_gemma":[0.000035652094,0.000058997033,0.00011815043,0.0000954298,0.00047438804,0.000106629144,0.00006928741,0.00012619927,1.9196804e-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":[0.000031204207,0.000056746892,0.00043512866,0.000037587623,0.000017021692,1.0459819e-7,0.0016412656,0.000011302312,0.9925625,0.000001993394,0.00016664455,0.0050385464],"study_design_scores_gemma":[0.00012514497,0.00001422097,0.0018241882,0.00006487384,0.000033307984,0.000028343786,0.00066655,0.00028246696,0.99672306,0.00009644048,0.00007123021,0.00007015635],"about_ca_topic_score_codex":0.00057629286,"about_ca_topic_score_gemma":0.0000019626225,"teacher_disagreement_score":0.0049683903,"about_ca_system_score_codex":0.00004924675,"about_ca_system_score_gemma":0.00005016307,"threshold_uncertainty_score":0.24058291},"labels":[],"label_agreement":null},{"id":"W2075193694","doi":"10.1007/s11746-006-5161-4","title":"Phase distributions of alcohol, glycerol, and catalyst in the transesterification of soybean oil","year":2006,"lang":"en","type":"article","venue":"Journal of the American Oil Chemists Society","topic":"Biodiesel Production and Applications","field":"Engineering","cited_by":93,"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":"Transesterification; Sodium methoxide; Glycerol; Catalysis; Alcohol; Chemistry; Soybean oil; Biodiesel; Sodium ethoxide; Ethanol; Organic chemistry; Phase (matter); Methanol; Biochemistry","score_opus":0.010988082532959702,"score_gpt":0.24811774442566364,"score_spread":0.23712966189270393,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2075193694","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":[0.99686223,0.00031786415,0.0003427184,0.0019041108,0.000024462483,0.000017704891,0.00006323543,0.000007072522,0.00046058686],"genre_scores_gemma":[0.9990894,0.00036288786,0.000395003,0.000030381429,0.000064919106,0.0000043298082,0.000008249521,0.000005892579,0.00003893414],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9993693,0.000018650391,0.00033436043,0.000059557744,0.0001384344,0.00007970333],"domain_scores_gemma":[0.999379,0.000036225996,0.00029794555,0.00019683945,0.00007074737,0.000019244717],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00022031473,0.00007028733,0.00016257787,0.000012069788,0.000048415604,0.000008927095,0.00019678699,0.000023682147,0.0000022177646],"category_scores_gemma":[0.000013665607,0.000046386107,0.00014470701,0.0003273803,0.00034318725,0.000048701306,0.000008231711,0.00017111113,1.424375e-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":[0.000019348641,0.0003265812,0.00041744427,0.0001314324,0.00005929851,1.7319718e-7,0.0014784614,0.00024828556,0.9839995,0.00008661454,0.0043293927,0.008903457],"study_design_scores_gemma":[0.0028833123,0.00010796999,0.02133552,0.00012608944,0.00026365017,0.00017557242,0.0060303705,0.0013591578,0.94997376,0.00030140107,0.017142776,0.00030038887],"about_ca_topic_score_codex":0.00006054849,"about_ca_topic_score_gemma":0.00000530415,"teacher_disagreement_score":0.034025718,"about_ca_system_score_codex":0.000040221224,"about_ca_system_score_gemma":0.000021179687,"threshold_uncertainty_score":0.18915705},"labels":[],"label_agreement":null},{"id":"W2076066879","doi":"10.1007/s11746-000-0109-2","title":"Monitoring peroxide value in fatliquor manufacture by Fourier transform infrared spectroscopy","year":2000,"lang":"en","type":"article","venue":"Journal of the American Oil Chemists Society","topic":"Spectroscopy and Chemometric Analyses","field":"Chemistry","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":"McGill University","funders":"Sichuan University","keywords":"Attenuated total reflection; Fourier transform infrared spectroscopy; Peroxide value; Peroxide; Chemistry; Chloroform; Infrared spectroscopy; Spectrometer; Analytical Chemistry (journal); Materials science; Chromatography; Organic chemistry; Chemical engineering; Optics","score_opus":0.005394985631294994,"score_gpt":0.2473626962291488,"score_spread":0.2419677105978538,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2076066879","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":[0.9815542,0.00132269,0.00002314449,0.0012175344,0.000048521688,0.000018040899,0.000015535707,0.000025106194,0.015775222],"genre_scores_gemma":[0.9707046,0.0042377105,0.0037094736,0.00047908092,0.00059130794,0.0000056848794,0.0000024359426,0.000055042296,0.020214655],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99799246,0.00002288868,0.0006074615,0.0002555119,0.00063184864,0.0004898162],"domain_scores_gemma":[0.9986561,0.000115600415,0.0005927188,0.00040003005,0.00006540166,0.00017018372],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00023116147,0.000313152,0.00063006853,0.00003487966,0.00013944613,0.00006517325,0.000805972,0.00014265731,0.0008782824],"category_scores_gemma":[0.000059379145,0.0002296332,0.0008340109,0.00072101975,0.0002954552,0.00016591631,0.000033809996,0.0011579199,0.0000039729116],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00019319693,0.0002467299,0.006612861,0.00010990274,0.0004280727,0.000012555645,0.0018472351,0.00016245643,0.9659614,7.096025e-7,0.014533451,0.009891433],"study_design_scores_gemma":[0.00076152047,0.00003490285,0.00060987315,0.000093766845,0.00017421751,0.00006711865,0.0023210216,0.00005030414,0.9840252,0.00011867458,0.0114837475,0.00025964392],"about_ca_topic_score_codex":0.00012459864,"about_ca_topic_score_gemma":9.877701e-7,"teacher_disagreement_score":0.018063813,"about_ca_system_score_codex":0.00070155074,"about_ca_system_score_gemma":0.00013179776,"threshold_uncertainty_score":0.96165764},"labels":[],"label_agreement":null},{"id":"W2079103585","doi":"10.1007/s11746-013-2254-8","title":"Minor Components in Canola Oil and Effects of Refining on These Constituents: A Review","year":2013,"lang":"en","type":"review","venue":"Journal of the American Oil Chemists Society","topic":"Edible Oils Quality and Analysis","field":"Chemistry","cited_by":162,"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":"Canola; Refining (metallurgy); Crude oil; Oil refinery; Chemistry; Pulp and paper industry; Environmental science; Food science; Engineering; Petroleum engineering; Organic chemistry","score_opus":0.04320026013534342,"score_gpt":0.32212233892204445,"score_spread":0.27892207878670106,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2079103585","genre_codex":"review","genre_gemma":"review","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"review","genre_consensus":"review","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.010335548,0.9874533,1.43348e-7,0.00016299717,0.00006485332,0.000018634835,0.000021831454,0.000006169981,0.00193655],"genre_scores_gemma":[0.00012078516,0.9973046,0.00020604082,0.0005968811,0.00015729664,0.000017746625,0.0000078064995,0.00003703083,0.0015517863],"study_design_codex":"design_other","study_design_gemma":"systematic_review","domain_scores_codex":[0.99708456,0.00023444882,0.0014314977,0.00030257768,0.000641052,0.00030583836],"domain_scores_gemma":[0.99316025,0.0011234818,0.0048318966,0.0005719257,0.00015368978,0.00015873379],"candidate_categories":["metaepi_narrow"],"consensus_categories":[],"category_scores_codex":[0.00078272936,0.0004644534,0.0032905024,0.000047803565,0.000057332993,0.000028351116,0.00082465267,0.0001886684,0.000040988805],"category_scores_gemma":[0.00076817756,0.00028937866,0.0018846478,0.00054487487,0.0006354916,0.00006261663,0.00018860729,0.0013086249,0.0000030473502],"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":[0.00000769426,0.00016523052,0.00005637737,0.31494087,0.0008712857,0.00001410349,0.0002141012,4.469163e-7,0.0017714844,0.000002198697,0.0013917831,0.6805644],"study_design_scores_gemma":[0.00056397135,0.00003167881,0.0000028413647,0.50440925,0.0026824067,0.00014830485,0.00021181077,0.0000028556867,0.00094842387,0.000004102828,0.4905606,0.00043377047],"about_ca_topic_score_codex":0.00026351598,"about_ca_topic_score_gemma":0.000003397399,"teacher_disagreement_score":0.68013066,"about_ca_system_score_codex":0.0003337527,"about_ca_system_score_gemma":0.00032445265,"threshold_uncertainty_score":0.99995583},"labels":[],"label_agreement":null},{"id":"W2080641471","doi":"10.1007/s11746-011-1806-z","title":"Micellization of Beta‐Carotene from Soy‐Protein Stabilized Oil‐in‐Water Emulsions under In Vitro Conditions of Lipolysis","year":2011,"lang":"en","type":"article","venue":"Journal of the American Oil Chemists Society","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":"University of Guelph","funders":"","keywords":"Lipolysis; Chemistry; Lipid digestion; Hydrolysis; Emulsion; Colipase; Chromatography; Digestion (alchemy); Lipase; Food science; Biochemistry; Triacylglycerol lipase; Enzyme; Adipose tissue","score_opus":0.022487195795324922,"score_gpt":0.22166488486900823,"score_spread":0.1991776890736833,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2080641471","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":[0.9989278,0.00015499502,0.000005421316,0.0005805791,0.000042435357,0.000051628434,0.000055038516,0.000004946299,0.00017719083],"genre_scores_gemma":[0.9990099,0.00009212071,0.00063891325,0.00006913939,0.0000687821,0.000008761713,0.000010487342,0.0000022793188,0.00009958679],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99843144,0.00017241845,0.00071185414,0.00015160468,0.00033715542,0.00019549858],"domain_scores_gemma":[0.99850976,0.00011606514,0.0010180658,0.00013112607,0.00016707135,0.00005791797],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00041537997,0.00012820281,0.00048382566,0.000015126798,0.000056094035,0.000008379838,0.00048459403,0.00007824052,0.000116003335],"category_scores_gemma":[0.000053241605,0.000047226826,0.0004450904,0.00043425168,0.00034098068,0.00008672681,0.00009611323,0.0002344304,0.0000010823908],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000079401405,0.00019790167,0.0020630264,0.000014922389,0.00006422662,5.735633e-7,0.0012253323,0.000023330535,0.9947718,0.000003555201,0.00001974524,0.0015362139],"study_design_scores_gemma":[0.00032154683,0.00006901599,0.015985465,0.000114552626,0.000034619763,0.0000028507675,0.0032460988,0.00002769039,0.97971225,0.00033686156,0.000050770024,0.000098259356],"about_ca_topic_score_codex":0.0027722379,"about_ca_topic_score_gemma":0.00016649628,"teacher_disagreement_score":0.015059502,"about_ca_system_score_codex":0.00010763081,"about_ca_system_score_gemma":0.000026186155,"threshold_uncertainty_score":0.4190813},"labels":[],"label_agreement":null},{"id":"W2081511630","doi":"10.1007/s11746-011-1855-3","title":"Triacylglycerols and Phospholipids Composition of Caper Seeds (<i>Capparis spinosa</i>)","year":2011,"lang":"en","type":"article","venue":"Journal of the American Oil Chemists Society","topic":"Cholesterol and Lipid Metabolism","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":"University of Ottawa","funders":"","keywords":"Capparis spinosa; Phosphatidic acid; Palmitic acid; Composition (language); Population; Botany; Biology; Linoleic acid; Oleic acid; Phospholipid; Phosphatidylethanolamine; Phosphatidylinositol; Phosphatidylglycerol; Chromatography; Chemistry; Biochemistry; Fatty acid; Phosphatidylcholine","score_opus":0.0157621477924163,"score_gpt":0.24379823172041978,"score_spread":0.22803608392800348,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2081511630","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":[0.9969822,0.0007188347,0.000018223413,0.0006625271,0.00016489862,0.000042917873,0.000005187152,0.0000075573466,0.0013976421],"genre_scores_gemma":[0.99437267,0.0010412222,0.0022684839,0.0015192712,0.00044889838,0.000001534057,8.5291185e-7,0.000017541814,0.00032954686],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9988459,0.00003790041,0.0004740431,0.00012001445,0.00035219072,0.00016996602],"domain_scores_gemma":[0.9983615,0.00004597686,0.0009570215,0.00026125766,0.0002135828,0.00016062216],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00035089435,0.00014876177,0.00061404915,0.000020630521,0.000054300817,0.000008291244,0.00017261782,0.00005922211,0.000027883281],"category_scores_gemma":[0.00005168348,0.000094459625,0.00052901835,0.0002192873,0.0005003444,0.00007409573,0.00006738473,0.00039256283,8.216146e-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":[0.0009703937,0.00042496,0.026431626,0.00021218024,0.0004735198,0.00000443436,0.008765215,0.0000014434689,0.9378615,0.000010543504,0.004343225,0.020500947],"study_design_scores_gemma":[0.0058830846,0.00046993766,0.29948947,0.0003617441,0.0010302198,0.0009599088,0.0029184876,0.000036487756,0.67997175,0.00005092354,0.008597058,0.00023093069],"about_ca_topic_score_codex":0.000102626196,"about_ca_topic_score_gemma":3.4047994e-7,"teacher_disagreement_score":0.27305785,"about_ca_system_score_codex":0.000054281976,"about_ca_system_score_gemma":0.00010296999,"threshold_uncertainty_score":0.3851952},"labels":[],"label_agreement":null},{"id":"W2081568890","doi":"10.1007/s11746-011-1997-3","title":"Erratum to: Triacylglycerol Polymorphism: What Can We Learn from Space Groups and Crystalline Tendency?","year":2011,"lang":"en","type":"erratum","venue":"Journal of the American Oil Chemists Society","topic":"Glycosylation and Glycoproteins 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 Guelph","funders":"","keywords":"Schematic; Unit (ring theory); Polymorphism (computer science); Space (punctuation); Combinatorics; Stereochemistry; Mathematics; Computer science; Chemistry; Engineering; Mathematics education; Biochemistry; Allele","score_opus":0.013668748257231649,"score_gpt":0.2588486430313156,"score_spread":0.24517989477408395,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2081568890","genre_codex":"empirical","genre_gemma":"other","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":null,"domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.83583105,0.075407736,0.00052653416,0.05798075,0.015649209,0.0009280852,0.00062937156,0.000063312546,0.012983961],"genre_scores_gemma":[0.2565621,0.15224129,0.0033576149,0.0059573813,0.011806558,0.000044139233,0.00033599368,0.00034810885,0.5693468],"study_design_codex":"not_applicable","study_design_gemma":"not_applicable","domain_scores_codex":[0.99734825,0.000172782,0.00060892524,0.00055372866,0.00080569356,0.0005105992],"domain_scores_gemma":[0.9968892,0.000038866845,0.0013535771,0.0008100115,0.00045985036,0.00044851654],"candidate_categories":["metaepi_narrow"],"consensus_categories":[],"category_scores_codex":[0.00047119477,0.00048218196,0.0007839361,0.000054709963,0.00019497884,0.00020034624,0.0010596496,0.00048671343,0.000071966584],"category_scores_gemma":[0.0003384628,0.00035344716,0.00083935907,0.0003281189,0.00055005425,0.000018625613,0.0005873407,0.001704643,0.000004082531],"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":[0.0004496286,0.00010111797,0.00009966532,0.000087554305,0.0005727142,0.000014009959,0.0009787108,0.0000069217485,0.22681591,0.000001086706,0.7614288,0.009443888],"study_design_scores_gemma":[0.0016878204,0.000795735,0.00046422257,0.00068346935,0.0002507878,0.0002129865,0.003504246,0.000051980358,0.057131454,0.00018689806,0.93420416,0.00082621136],"about_ca_topic_score_codex":0.00041729974,"about_ca_topic_score_gemma":0.000086176864,"teacher_disagreement_score":0.57926893,"about_ca_system_score_codex":0.00014995322,"about_ca_system_score_gemma":0.00084340235,"threshold_uncertainty_score":0.99989176},"labels":[],"label_agreement":null},{"id":"W2081609506","doi":"10.1007/s11746-002-0469-7","title":"One‐step methodology for the synthesis of FA picolinyl esters from intact lipids","year":2002,"lang":"en","type":"article","venue":"Journal of the American Oil Chemists Society","topic":"Biopolymer Synthesis and Applications","field":"Biochemistry, Genetics and Molecular Biology","cited_by":110,"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; Derivatization; Hydrolysis; Anhydrous; Chromatography; Transesterification; Chloride; Organic chemistry; Catalysis; High-performance liquid chromatography","score_opus":0.03880667467024261,"score_gpt":0.2819603618955431,"score_spread":0.24315368722530045,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2081609506","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":[0.9821428,0.0027996218,0.006135769,0.008123112,0.00018357587,0.00009902851,0.000092481576,0.000005130063,0.00041846244],"genre_scores_gemma":[0.97716016,0.002115834,0.018760167,0.0010441188,0.0006104113,0.000029187488,0.0000018074494,0.00002285368,0.00025549458],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9990162,0.000099308185,0.00038222462,0.00016906104,0.00016160539,0.00017159458],"domain_scores_gemma":[0.997772,0.00062836765,0.00092295633,0.00048657338,0.00013215555,0.00005795342],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0004057021,0.00013076134,0.0003361435,0.00000779252,0.000121010686,0.000014545893,0.0006905581,0.00009358466,0.00002042086],"category_scores_gemma":[0.00035424693,0.00008201708,0.00074485375,0.00011989067,0.00049938314,0.0000034876164,0.0001050623,0.00016295903,6.6909365e-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":[0.00004905312,0.00010047795,0.0003219708,0.00001689,0.00047932897,4.852853e-8,0.00018045322,0.00000705613,0.9138554,0.000008248719,0.0056418544,0.07933924],"study_design_scores_gemma":[0.00021735198,0.00007556601,0.00088178355,0.000028327167,0.0002633078,0.0000139704225,0.00086323766,0.000121929756,0.9758584,0.000030412692,0.021534381,0.00011132395],"about_ca_topic_score_codex":0.000060269984,"about_ca_topic_score_gemma":0.0000046852415,"teacher_disagreement_score":0.079227924,"about_ca_system_score_codex":0.000026546897,"about_ca_system_score_gemma":0.000045451136,"threshold_uncertainty_score":0.33445597},"labels":[],"label_agreement":null},{"id":"W2083454506","doi":"10.1007/s11746-008-1276-0","title":"Fatty Acid, Tocopherol and Sterol Compositions of Canadian Prairie Fruit Seed Lipids","year":2008,"lang":"en","type":"article","venue":"Journal of the American Oil Chemists Society","topic":"Botanical Studies and Applications","field":"Agricultural and Biological Sciences","cited_by":34,"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 Lethbridge","funders":"","keywords":"Stigmasterol; Campesterol; Cycloartenol; Linoleic acid; Sterol; Palmitic acid; Food science; Botany; Chemistry; Tocopherol; Fatty acid; Stearic acid; Oleic acid; Biology; Cholesterol; Antioxidant; Biochemistry; Chromatography; Vitamin E","score_opus":0.017771033056160384,"score_gpt":0.21493691482046667,"score_spread":0.1971658817643063,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2083454506","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":[0.983531,0.00014443473,0.000002054971,0.01572907,0.000020588317,0.00003993968,0.000037315516,0.0000043797168,0.00049121724],"genre_scores_gemma":[0.99776274,0.00044621932,0.00051684165,0.0010274394,0.00016752012,0.0000045131974,0.0000011531539,8.991886e-7,0.000072685114],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.99933153,0.0000228481,0.00023226267,0.00009165814,0.0001650554,0.00015661535],"domain_scores_gemma":[0.9992037,0.000090469934,0.0003678019,0.00005661158,0.00012396828,0.00015748569],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000097747085,0.00008347337,0.00022035316,0.0000016625074,0.0003809855,0.000011691528,0.00025637256,0.00003463261,0.000021661814],"category_scores_gemma":[0.00002249356,0.000030119172,0.00023174527,0.00040962157,0.00047115798,0.00003381688,0.00006192368,0.00017549294,7.3231973e-7],"study_design_candidate":"bench_or_experimental","study_design_consensus":null,"about_ca_topic_candidate":true,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00002290832,0.00012873813,0.044841267,0.0000120794075,0.0001510242,0.0000016743228,0.000542351,0.000005178757,0.9189076,0.000017862487,0.01059053,0.024778776],"study_design_scores_gemma":[0.000386164,0.0003045142,0.89830124,0.000052868512,0.00007832585,0.00023752548,0.0021853184,0.000029408915,0.028871503,0.00008904919,0.06923372,0.00023038739],"about_ca_topic_score_codex":0.00787002,"about_ca_topic_score_gemma":0.006070635,"teacher_disagreement_score":0.8900361,"about_ca_system_score_codex":0.000053312084,"about_ca_system_score_gemma":0.000020408446,"threshold_uncertainty_score":0.9987367},"labels":[],"label_agreement":null},{"id":"W2083907888","doi":"10.1007/s11746-014-2437-y","title":"Optimization of Triacylglycerol‐estolide Analysis by Matrix‐Assisted Laser Desorption/Ionization‐Mass Spectrometry","year":2014,"lang":"en","type":"article","venue":"Journal of the American Oil Chemists Society","topic":"Mass Spectrometry Techniques and Applications","field":"Chemistry","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 Saskatchewan; Saskatchewan Research Council (Canada)","funders":"","keywords":"Chemistry; Desorption; Mass spectrometry; Matrix (chemical analysis); Chromatography; Analytical Chemistry (journal); Adsorption; Organic chemistry","score_opus":0.005668655470109287,"score_gpt":0.2511669591317543,"score_spread":0.24549830366164502,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2083907888","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":[0.786474,0.00021377216,0.2046815,0.0016894365,0.000047000256,0.00005700584,0.00008116252,0.00009984488,0.0066562663],"genre_scores_gemma":[0.9227292,0.0004853387,0.07474828,0.00013247444,0.00017388002,0.000007681078,0.000032627995,0.000031617325,0.001658891],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9980886,0.00005748097,0.00080466265,0.00022886661,0.00058648665,0.0002338854],"domain_scores_gemma":[0.99604195,0.00019284549,0.0026355754,0.00060592935,0.0004005107,0.00012320218],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00048882794,0.00021192625,0.0006412584,0.00009286614,0.00014859234,0.000049718055,0.0006732488,0.00010649424,0.00070331624],"category_scores_gemma":[0.00024082184,0.00016572066,0.0010367044,0.0027872112,0.0002603735,0.00009664063,0.00006798721,0.0003846561,9.386709e-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":[0.00007725101,0.00035284754,0.008342646,0.00012345839,0.0013670987,3.9356823e-7,0.00011170597,0.014800112,0.9654428,0.00012378201,0.0077799154,0.0014780249],"study_design_scores_gemma":[0.0013501059,0.00009024855,0.001293415,0.00007644385,0.0022354557,0.000050285315,0.000512977,0.02980167,0.95965725,0.00043060773,0.0040335436,0.00046799544],"about_ca_topic_score_codex":0.000036129215,"about_ca_topic_score_gemma":7.8446965e-7,"teacher_disagreement_score":0.13625519,"about_ca_system_score_codex":0.00032918548,"about_ca_system_score_gemma":0.00007975153,"threshold_uncertainty_score":0.770082},"labels":[],"label_agreement":null},{"id":"W2084548390","doi":"10.1007/s11746-002-0609-0","title":"FA composition and regiospecific analysis of <i>Acer saccharum</i> (sugar maple tree) and <i>Acer saccharinum</i> (silver maple tree) seed oils","year":2002,"lang":"en","type":"article","venue":"Journal of the American Oil Chemists Society","topic":"Plant-Derived Bioactive Compounds","field":"Chemistry","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":"Université Laval","funders":"","keywords":"Maple; Chemistry; Food science; Composition (language); Horticulture; Sugar; Botany; Aceraceae; Biology","score_opus":0.01324748645142705,"score_gpt":0.21956886935580971,"score_spread":0.20632138290438268,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2084548390","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":[0.99398017,0.0012858947,0.000031655723,0.0011642823,0.000054593722,0.000033560846,0.00013253909,0.000026462845,0.003290842],"genre_scores_gemma":[0.99326783,0.003174155,0.001121307,0.00055905344,0.00020659305,0.0000034095453,0.00001539692,0.000042290358,0.0016099837],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9976452,0.00007095492,0.00074635784,0.00043531807,0.0006879968,0.0004141884],"domain_scores_gemma":[0.9967126,0.00027907864,0.001891294,0.0005763736,0.00029002092,0.000250628],"candidate_categories":["metaepi_narrow"],"consensus_categories":[],"category_scores_codex":[0.0003098614,0.00040356044,0.0010901201,0.00008095626,0.00021191494,0.00009098831,0.0005517323,0.0001628903,0.00020625569],"category_scores_gemma":[0.000046426543,0.00031628498,0.000911904,0.00080174627,0.0008805711,0.00020493382,0.00023861525,0.0006814108,0.00000205467],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00014316183,0.00020707071,0.016481712,0.00011953016,0.0020526461,0.000010617773,0.0015076636,0.000016537406,0.96925896,0.0000022327092,0.006480258,0.0037196053],"study_design_scores_gemma":[0.0024690493,0.00009743913,0.0267244,0.00022910266,0.0029593639,0.00042196474,0.003266027,0.0021277003,0.95491254,0.000029070186,0.0060126823,0.00075064594],"about_ca_topic_score_codex":0.00007699417,"about_ca_topic_score_gemma":0.000021968463,"teacher_disagreement_score":0.014346409,"about_ca_system_score_codex":0.0003230662,"about_ca_system_score_gemma":0.000043788234,"threshold_uncertainty_score":0.99992895},"labels":[],"label_agreement":null},{"id":"W2084826375","doi":"10.1007/s11746-000-0182-6","title":"Optimization of physicochemical changes of palm olein with phytochemical antioxidants during deep‐fat frying","year":2000,"lang":"en","type":"article","venue":"Journal of the American Oil Chemists Society","topic":"Food Chemistry and Fat Analysis","field":"Agricultural and Biological Sciences","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 British Columbia","funders":"Universiti Putra Malaysia","keywords":"Citric acid; Phytochemical; Peroxide value; Chemistry; Food science; Response surface methodology; Antioxidant; SAGE; Iodine value; Deep frying; Acid value; Chromatography; Organic chemistry; Biochemistry","score_opus":0.005047140846820918,"score_gpt":0.18809750167690736,"score_spread":0.18305036083008644,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2084826375","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":[0.9991464,0.00012503917,0.0000040017685,0.00043662442,0.000008479781,0.0000159977,0.000008589122,0.000006443203,0.00024839622],"genre_scores_gemma":[0.9983002,0.0004015969,0.0008836106,0.000057422123,0.00023885553,0.0000012262359,0.000004224727,0.0000020581413,0.000110787645],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99895185,0.000023499511,0.00032086484,0.00014696874,0.00037637696,0.00018044878],"domain_scores_gemma":[0.99876666,0.000060313105,0.0008371285,0.00009273848,0.00017272121,0.00007046665],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000100738915,0.00014082801,0.00040797738,0.0000038055157,0.00007752718,0.0000111910895,0.0003836726,0.000057490095,0.000112227724],"category_scores_gemma":[0.00002673698,0.00005373245,0.00042003288,0.00054204086,0.00038863686,0.000057726895,0.000043471955,0.00020674597,2.0678087e-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":[0.0001336656,0.00012425974,0.0023812465,0.000051178395,0.00013492735,7.7368327e-7,0.00017720896,0.0007620798,0.99010503,1.2223103e-7,0.000057092937,0.0060724146],"study_design_scores_gemma":[0.00023172176,0.000083365354,0.0032691206,0.00014308596,0.000094505296,0.00002361499,0.0006610709,0.0003237018,0.9950141,0.0000046580694,0.000035532044,0.00011556758],"about_ca_topic_score_codex":0.000024657062,"about_ca_topic_score_gemma":0.0000022819502,"teacher_disagreement_score":0.0059568468,"about_ca_system_score_codex":0.000037571637,"about_ca_system_score_gemma":0.000010992836,"threshold_uncertainty_score":0.21911456},"labels":[],"label_agreement":null},{"id":"W2085146168","doi":"10.1007/s11746-013-2295-z","title":"Selective Synthesis of Glyceryl Tris[9,10‐(<i>threo</i>)‐dihydroxyoctadecanoate]","year":2013,"lang":"en","type":"article","venue":"Journal of the American Oil Chemists Society","topic":"Dendrimers and Hyperbranched Polymers","field":"Materials Science","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":"Université de Montréal","funders":"Fonds Québécois de la Recherche sur la Nature et les Technologies","keywords":"Chemistry; Chloroform; Acetone; Hydrochloric acid; Methanol; Formic acid; Organic chemistry; Glycidol; Solvent; Hydrolysis; Ether; Catalysis","score_opus":0.0051793461857249186,"score_gpt":0.21645199340826685,"score_spread":0.21127264722254194,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2085146168","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":[0.99255466,0.00043420467,0.000013723033,0.0010539541,0.0002468638,0.000045931523,0.000013106284,0.000014801875,0.0056227776],"genre_scores_gemma":[0.9956823,0.00018033748,0.0013157186,0.00041159324,0.00024064632,0.000009420625,2.2473681e-7,0.000029333189,0.0021304374],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9980911,0.00010028125,0.00061988365,0.00020576047,0.00061136665,0.00037160568],"domain_scores_gemma":[0.9970117,0.00028250538,0.0017838397,0.0003808803,0.00037733096,0.00016372983],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00048463832,0.00021749958,0.0006725695,0.000027906206,0.00013839056,0.00005726487,0.00085106015,0.0000711419,0.0006810583],"category_scores_gemma":[0.00022722171,0.00014282808,0.00079074485,0.00046509263,0.0008273929,0.00022844697,0.00011896393,0.00030446157,0.000043409655],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000065188775,0.00009324473,0.00047778327,0.000045986308,0.00012986154,0.0000010394939,0.001019927,0.00002380277,0.96741396,0.0000027958065,0.02682655,0.0038998784],"study_design_scores_gemma":[0.00035410805,0.000079894555,0.0014652073,0.000078787576,0.00012173233,0.000060121536,0.001027954,0.0000341693,0.99464315,0.00005347161,0.0019045726,0.0001768137],"about_ca_topic_score_codex":0.0003684287,"about_ca_topic_score_gemma":0.000002269337,"teacher_disagreement_score":0.027229225,"about_ca_system_score_codex":0.00016658545,"about_ca_system_score_gemma":0.00026874428,"threshold_uncertainty_score":0.7457111},"labels":[],"label_agreement":null},{"id":"W2086346834","doi":"10.1007/s11746-006-5034-x","title":"Antioxidant capacity of flaxseed lignans in two model systems","year":2006,"lang":"en","type":"article","venue":"Journal of the American Oil Chemists Society","topic":"Antioxidant Activity and Oxidative Stress","field":"Medicine","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":"Agriculture and Agri-Food Canada; University of Saskatchewan","funders":"","keywords":"Canola; Chemistry; Food science; Antioxidant; Lignan; Oxygen radical absorbance capacity; Health benefits; Antioxidant capacity; Biochemistry; Organic chemistry; Traditional medicine","score_opus":0.015053067754199395,"score_gpt":0.27193342916623725,"score_spread":0.25688036141203785,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2086346834","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":[0.9970536,0.00022246368,0.00042889582,0.000480565,0.00006325273,0.000048682825,0.000015093964,0.000007353167,0.0016800434],"genre_scores_gemma":[0.99749076,0.00018735297,0.0013630186,0.00009682181,0.00019098772,0.0000014270125,7.1626965e-7,0.000015441268,0.0006534934],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9985392,0.00006189609,0.0005667008,0.0001322026,0.00048007647,0.00021992336],"domain_scores_gemma":[0.9980745,0.000085760505,0.0012660285,0.00024287115,0.0002642623,0.00006662342],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00045496484,0.00015390516,0.00066670857,0.000035785994,0.000051161263,0.00001071149,0.00022439334,0.000042610864,0.0000023466955],"category_scores_gemma":[0.00007412109,0.000102853526,0.0005561269,0.00039525132,0.0005560154,0.00010104522,0.000046831003,0.00048473038,4.0830875e-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":[0.00012957887,0.00035804734,0.03375732,0.0002063416,0.00010759148,0.000008448338,0.00057632127,0.0029958042,0.9605472,0.00006126841,0.0009965086,0.00025556277],"study_design_scores_gemma":[0.0040555173,0.00019547649,0.15154599,0.0016320759,0.00030786658,0.00048299588,0.0035293242,0.018782066,0.81869143,0.00019097053,0.0002450118,0.00034124497],"about_ca_topic_score_codex":0.00095990725,"about_ca_topic_score_gemma":0.000019040843,"teacher_disagreement_score":0.14185575,"about_ca_system_score_codex":0.00020630832,"about_ca_system_score_gemma":0.00019876716,"threshold_uncertainty_score":0.4194245},"labels":[],"label_agreement":null},{"id":"W2086870827","doi":"10.1007/s11746-001-0243-x","title":"Protection of α‐tocopherol in nonpurified and purified fish oil","year":2001,"lang":"en","type":"article","venue":"Journal of the American Oil Chemists Society","topic":"Antioxidant Activity and Oxidative Stress","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":"Dalhousie University","funders":"","keywords":"Menhaden; Chemistry; Fish oil; Tocopherol; Ascorbyl palmitate; Antioxidant; Fraction (chemistry); Chromatography; Fish <Actinopterygii>; Food science; Vitamin E; Biochemistry; Biology; Fishery","score_opus":0.01603889069459456,"score_gpt":0.2631733293756727,"score_spread":0.24713443868107818,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2086870827","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":[0.9953921,0.00008663222,0.000034526853,0.0028988393,0.000036015153,0.000042278727,0.000002281672,0.0000049335113,0.0015023972],"genre_scores_gemma":[0.9968664,0.0010606392,0.00043500843,0.00036323728,0.0001374513,0.0000041248213,3.4423996e-7,0.000010199042,0.0011226011],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9991115,0.000049434693,0.00031273608,0.00010744624,0.00027881996,0.00014011108],"domain_scores_gemma":[0.9988352,0.000056970635,0.0007512658,0.00014955521,0.00014162078,0.00006539642],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00030798648,0.00010564991,0.00039408338,0.000024014069,0.00004560798,0.0000080165955,0.000110960405,0.000055310797,0.000013135721],"category_scores_gemma":[0.00015653002,0.000072373405,0.00024657327,0.00034912283,0.0003868614,0.00008738921,0.000037049973,0.0004598746,2.3950787e-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":[0.0008119406,0.00031365274,0.024951661,0.000251845,0.00015142049,0.000015436073,0.0013675938,0.000009059356,0.91099167,0.0000023070754,0.0006376529,0.06049576],"study_design_scores_gemma":[0.004415165,0.0005038276,0.3211705,0.00096570124,0.00017702505,0.0008850838,0.0043558585,0.00016639191,0.6633693,0.000049544476,0.0037118895,0.00022968628],"about_ca_topic_score_codex":0.00010143395,"about_ca_topic_score_gemma":0.000010882046,"teacher_disagreement_score":0.29621884,"about_ca_system_score_codex":0.00008712292,"about_ca_system_score_gemma":0.00009838817,"threshold_uncertainty_score":0.29513016},"labels":[],"label_agreement":null},{"id":"W2087095687","doi":"10.1007/s11746-013-2215-2","title":"Minor Constituents in Canola Oil Processed by Traditional and Minimal Refining Methods","year":2013,"lang":"en","type":"article","venue":"Journal of the American Oil Chemists Society","topic":"Edible Oils Quality and Analysis","field":"Chemistry","cited_by":68,"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":"Universitat de València; Canola Council of Canada","keywords":"Refining (metallurgy); Canola; Peroxide value; Chemistry; Acid value; Raw material; Pulp and paper industry; Chromatography; Food science; Organic chemistry; Biochemistry","score_opus":0.02460269378708832,"score_gpt":0.29649938315964536,"score_spread":0.27189668937255707,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2087095687","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":[0.9925962,0.0007914263,0.000014693295,0.0014130326,0.000029096967,0.000003855204,0.000020708414,0.000008225755,0.005122753],"genre_scores_gemma":[0.9752194,0.0014885124,0.01766227,0.0011563215,0.0003081997,0.000013335176,0.000008615103,0.000025219702,0.0041181175],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99858415,0.000068472786,0.0005373648,0.00019305215,0.00036872475,0.00024823222],"domain_scores_gemma":[0.99824935,0.0003542599,0.00093159126,0.00016295185,0.00015565217,0.00014618167],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00054948794,0.00017525998,0.00044812754,0.00001956576,0.00011215933,0.000077180346,0.0003608218,0.0000832473,0.00018026153],"category_scores_gemma":[0.00030930966,0.00012981411,0.000280102,0.00031566605,0.0006083388,0.00019845455,0.000044828306,0.0005574781,0.000001131204],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000021997634,0.00016676841,0.0049095717,0.00046801337,0.00019909492,0.0000025509046,0.0010607274,0.000008336362,0.9622495,0.0000039056536,0.0072936667,0.023615869],"study_design_scores_gemma":[0.002913279,0.00007182831,0.0015306219,0.0013118372,0.00033967255,0.00032977626,0.020462332,0.000927452,0.9644652,0.0003333036,0.0065018595,0.0008128116],"about_ca_topic_score_codex":0.0004406249,"about_ca_topic_score_gemma":0.0000051374354,"teacher_disagreement_score":0.022803057,"about_ca_system_score_codex":0.00015401629,"about_ca_system_score_gemma":0.00020404602,"threshold_uncertainty_score":0.5293666},"labels":[],"label_agreement":null},{"id":"W2087405515","doi":"10.1007/s11746-007-1092-y","title":"Diminishing Marginal Utility of Cooling Rate Increase on the Crystallization Behavior and Physical Properties of a Lipid Sample","year":2007,"lang":"en","type":"article","venue":"Journal of the American Oil Chemists Society","topic":"Food Chemistry and Fat Analysis","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 Alberta","funders":"","keywords":"Crystallization; Sample (material); Materials science; Analytical Chemistry (journal); Thermodynamics; Chemistry; Chromatography; Physics","score_opus":0.02177956167102875,"score_gpt":0.2304865500388313,"score_spread":0.20870698836780255,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2087405515","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":[0.9993919,0.000041325053,0.000004739722,0.00044481695,0.000009733983,0.000019617135,0.000012149511,0.0000027300166,0.00007297483],"genre_scores_gemma":[0.9995892,0.00005968199,0.000066943496,0.000098615026,0.00016163703,8.2621e-7,0.0000013687543,8.504613e-7,0.000020875563],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99922895,0.00005066701,0.00027014964,0.000089921625,0.00024496808,0.000115350376],"domain_scores_gemma":[0.9986979,0.00031871872,0.0007150884,0.00006309024,0.00015416992,0.000051028786],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0006838576,0.000087591034,0.00023394135,0.0000023500206,0.00012474414,0.000017631144,0.00023960939,0.000027151535,0.000011923447],"category_scores_gemma":[0.00027460651,0.00002681783,0.000291808,0.00025521094,0.00045184378,0.000046554884,0.00006166655,0.00018068796,3.5957186e-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":[0.00017059049,0.00014401745,0.007546924,0.00002603773,0.000044603203,2.6097445e-7,0.00051725586,0.000004374501,0.9864866,0.0000021649516,0.000050900337,0.005006243],"study_design_scores_gemma":[0.00010619586,0.00013114425,0.055763405,0.00009184059,0.00011992847,0.000008655794,0.004594066,0.00023916447,0.93869835,0.000022518885,0.00014346589,0.000081255545],"about_ca_topic_score_codex":0.0001461349,"about_ca_topic_score_gemma":0.000006709296,"teacher_disagreement_score":0.048216477,"about_ca_system_score_codex":0.000018517963,"about_ca_system_score_gemma":0.000015257947,"threshold_uncertainty_score":0.16648372},"labels":[],"label_agreement":null},{"id":"W2088907937","doi":"10.1007/s11746-008-1238-6","title":"Protein Subunit Composition Effects on the Thermal Denaturation at Different Stages During the Soy Protein Isolate Processing and Gelation Profiles of Soy Protein Isolates","year":2008,"lang":"en","type":"article","venue":"Journal of the American Oil Chemists Society","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","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 Guelph; Agriculture and Agri-Food Canada; Ministry of Agriculture, Food and Rural Affairs","funders":"","keywords":"Soy protein; Denaturation (fissile materials); Differential scanning calorimetry; Protein subunit; Protein isolate; Pea protein; Chemistry; Composition (language); Rheology; Soybean Proteins; Chromatography; Food science; Biochemistry; Materials science; Nuclear chemistry","score_opus":0.010494177057621451,"score_gpt":0.20291541255264703,"score_spread":0.19242123549502557,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2088907937","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":[0.99533653,0.0003159835,0.0000030438405,0.0034539206,0.000023031658,0.0008026247,0.000006353148,0.00002036474,0.000038123435],"genre_scores_gemma":[0.9991358,0.000028696159,0.00007163183,0.00006983623,0.00025745708,0.000097426,0.0000021064593,0.000005084065,0.00033197537],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99818534,0.00038282704,0.0004553859,0.00019973845,0.00053163664,0.00024507288],"domain_scores_gemma":[0.99779457,0.00017106278,0.0016531736,0.00013285136,0.0001947843,0.000053571257],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00048352536,0.0002329701,0.00032048917,0.000008126273,0.001100246,0.00007368228,0.00045065128,0.00008406434,0.000006402598],"category_scores_gemma":[0.00009111597,0.000066767054,0.0002532974,0.000252656,0.00050559157,0.00016883347,0.00014895032,0.00050487247,7.590786e-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":[0.0001840351,0.00006626827,0.0024266322,0.00014459954,0.00005336029,0.0000010833982,0.0009319579,0.000015001542,0.9918967,0.0000053340827,0.00001551128,0.0042595146],"study_design_scores_gemma":[0.00021848801,0.00031904766,0.07241694,0.0006008644,0.000020026844,0.000050985433,0.0004054084,0.0002506972,0.925512,0.000042398253,0.000024130273,0.00013899032],"about_ca_topic_score_codex":0.00004624872,"about_ca_topic_score_gemma":0.0000074034197,"teacher_disagreement_score":0.06999031,"about_ca_system_score_codex":0.00017009754,"about_ca_system_score_gemma":0.000023666014,"threshold_uncertainty_score":0.8462314},"labels":[],"label_agreement":null},{"id":"W2089228848","doi":"10.1007/s11746-011-1887-8","title":"Frying Performance of Canola Oil Triacylglycerides as Affected by Vegetable Oils Minor Components","year":2011,"lang":"en","type":"article","venue":"Journal of the American Oil Chemists Society","topic":"Edible Oils Quality and Analysis","field":"Chemistry","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 Lethbridge","funders":"","keywords":"Canola; Food science; Tocopherol; Chemistry; Rice bran oil; Vegetable oil; Composition (language); Antioxidant; Brassica; Bran; Biochemistry; Botany; Biology; Organic chemistry; Vitamin E; Raw material","score_opus":0.020947872681598152,"score_gpt":0.2400560940383421,"score_spread":0.21910822135674396,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2089228848","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":[0.9912213,0.0008260445,0.0000035934338,0.00009445936,0.000095152776,0.000006603925,0.0000208838,0.000018417504,0.007713556],"genre_scores_gemma":[0.99093187,0.0032609995,0.0009782073,0.00023179363,0.00019974544,0.0000030039573,0.000005427083,0.00003075024,0.004358208],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99789834,0.00006541361,0.00078694423,0.00021283816,0.0006677542,0.00036868022],"domain_scores_gemma":[0.99663126,0.00013995437,0.0023155867,0.00045947547,0.00027751987,0.00017619345],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0005536174,0.00025952383,0.0007725186,0.00002463178,0.00018469131,0.0000279913,0.00086871785,0.00010383788,0.00027688817],"category_scores_gemma":[0.00019939124,0.00019360532,0.0009437799,0.00045925876,0.0005293438,0.00017982436,0.00012957417,0.0005943153,0.000004584809],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00019037975,0.0003026934,0.0067177014,0.0010428802,0.00059129955,0.0000030259355,0.0020382062,0.000009260306,0.9828909,7.646011e-7,0.0016875139,0.004525388],"study_design_scores_gemma":[0.0009357634,0.00005544104,0.0003830218,0.0005810513,0.00031600503,0.000050686253,0.0015783288,0.00018921556,0.99484956,0.000008492931,0.0008178344,0.00023457342],"about_ca_topic_score_codex":0.00094744447,"about_ca_topic_score_gemma":0.0000032306896,"teacher_disagreement_score":0.0119587,"about_ca_system_score_codex":0.00018214413,"about_ca_system_score_gemma":0.0001803263,"threshold_uncertainty_score":0.7894996},"labels":[],"label_agreement":null},{"id":"W2090621055","doi":"10.1007/s11746-003-0782-1","title":"Cooling rate effects on solid fat content determination","year":2003,"lang":"en","type":"article","venue":"Journal of the American Oil Chemists Society","topic":"Advanced Chemical Sensor Technologies","field":"Engineering","cited_by":2,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Guelph","funders":"","keywords":"Citation; Library science; Animal science; Computer science; Biology","score_opus":0.010899391613574401,"score_gpt":0.2360510872222282,"score_spread":0.2251516956086538,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2090621055","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":[0.99830353,0.0001611543,0.00064446416,0.00015101735,0.0001689192,0.000023845483,9.114412e-7,0.000089971756,0.0004561544],"genre_scores_gemma":[0.99645734,0.0003898852,0.0026452679,0.00028779946,0.00008710391,0.0000026522862,1.5962681e-7,0.000025685953,0.00010408761],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99923956,0.00002243256,0.00024585525,0.0000880197,0.00019174234,0.0002123938],"domain_scores_gemma":[0.9991155,0.00023474748,0.0003166529,0.00019859758,0.00008202141,0.00005244474],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0000956279,0.00014804881,0.00026966693,0.000012713443,0.000054176628,0.000016067645,0.00025741488,0.00005643406,0.0000017073675],"category_scores_gemma":[0.0005393345,0.00010339693,0.00027871603,0.0001901644,0.00014979637,0.00005721154,0.00002174565,0.00046740077,0.0000018937408],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0000095564765,0.000012556875,0.00005354035,0.00005054729,0.00004712229,0.0000037608463,0.00008892031,0.0036062433,0.9814462,0.000006436066,0.00057809637,0.014097006],"study_design_scores_gemma":[0.000283443,0.000037134163,0.00012784393,0.00009389271,0.000023203564,0.000033104647,0.00027687364,0.0010249998,0.99679613,0.00013937466,0.0010427111,0.00012129611],"about_ca_topic_score_codex":6.455626e-7,"about_ca_topic_score_gemma":9.495763e-8,"teacher_disagreement_score":0.015349909,"about_ca_system_score_codex":0.00033101178,"about_ca_system_score_gemma":0.00000574606,"threshold_uncertainty_score":0.42164046},"labels":[],"label_agreement":null},{"id":"W2090771391","doi":"10.1007/s11746-000-0151-0","title":"Antioxidant activity of crude tannins of canola and rapeseed hulls","year":2000,"lang":"en","type":"article","venue":"Journal of the American Oil Chemists Society","topic":"Phytochemicals and Antioxidant Activities","field":"Medicine","cited_by":193,"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; St. Francis Xavier University","funders":"","keywords":"Canola; Rapeseed; Tannin; Chemistry; DPPH; Food science; Antioxidant; Botany; Organic chemistry; Biology","score_opus":0.007488559768494756,"score_gpt":0.25134445544451833,"score_spread":0.2438558956760236,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2090771391","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":[0.9973465,0.00041570855,0.000004535803,0.0008218348,0.000021609747,0.000030030547,0.000014044791,0.0000049674736,0.0013407297],"genre_scores_gemma":[0.9966246,0.0017620039,0.0005928581,0.00019207998,0.00011022016,6.918138e-7,1.8810624e-7,0.0000133266985,0.00070406374],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99896663,0.000029764124,0.00035592963,0.00010868691,0.00037303986,0.00016596324],"domain_scores_gemma":[0.99853826,0.00010152584,0.0008974644,0.0002103041,0.00015657072,0.00009587118],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00022159914,0.0001327272,0.00065779715,0.00001721811,0.000041996205,0.0000061626833,0.00015917161,0.000047483634,0.00003594615],"category_scores_gemma":[0.0000702638,0.000086869324,0.0005119567,0.00023841219,0.00079237734,0.00007762027,0.00003954498,0.0003208029,1.6095079e-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":[0.0002687947,0.00023188101,0.00580496,0.0001744051,0.00022552049,0.0000029091902,0.0005682732,0.0000017952,0.98100835,0.0000010786757,0.0007327064,0.010979339],"study_design_scores_gemma":[0.00078956573,0.00015064146,0.07813653,0.0003422716,0.00014475084,0.00019427353,0.00047947964,0.00002322532,0.9191925,0.00001654683,0.000448833,0.00008140762],"about_ca_topic_score_codex":0.00006060511,"about_ca_topic_score_gemma":5.958182e-7,"teacher_disagreement_score":0.07233158,"about_ca_system_score_codex":0.00005494389,"about_ca_system_score_gemma":0.00017443865,"threshold_uncertainty_score":0.35424283},"labels":[],"label_agreement":null},{"id":"W2091917965","doi":"10.1007/s11746-006-1186-y","title":"Effect of substrate on sophorolipid properties","year":2006,"lang":"en","type":"article","venue":"Journal of the American Oil Chemists Society","topic":"Mass Spectrometry Techniques and Applications","field":"Chemistry","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":"Chemistry; Yeast; Surface tension; Substrate (aquarium); Heptadecane; Hexadecane; Carbon chain; Carbon fibers; Organic chemistry; Stereochemistry; Biochemistry; Materials science","score_opus":0.0054940349316730825,"score_gpt":0.23379655807667526,"score_spread":0.22830252314500218,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2091917965","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":[0.9781818,0.00012936143,0.0000040696336,0.00051042624,0.00001693159,0.00001805818,0.000006687667,0.00002213331,0.02111055],"genre_scores_gemma":[0.9977514,0.00013322527,0.00036226033,0.00007139518,0.00028543384,0.0000078174335,8.425672e-7,0.000018276016,0.0013693355],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9989948,0.000022142824,0.00036721153,0.00011361708,0.0003342104,0.00016801758],"domain_scores_gemma":[0.9984068,0.0000930602,0.0010214585,0.00034125717,0.00009519076,0.000042195385],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00028365318,0.0001479347,0.00034287066,0.0000117846685,0.00007552945,0.000016889353,0.00045377837,0.000048690727,0.000095883544],"category_scores_gemma":[0.000037703685,0.000086318425,0.0005713371,0.00023474138,0.00031197967,0.000027581427,0.000044486766,0.00036091811,0.0000010207589],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00008147226,0.00010237474,0.0018996476,0.00018030601,0.000056435954,6.567164e-7,0.00004156042,0.00003120782,0.99109554,0.000070150905,0.0042286343,0.0022119824],"study_design_scores_gemma":[0.00024809685,0.00011985207,0.00035867043,0.000092743634,0.000052655752,0.000030107809,0.000057759094,0.000033393684,0.9965875,0.00013018199,0.0021988566,0.00009019125],"about_ca_topic_score_codex":0.00006763657,"about_ca_topic_score_gemma":5.10732e-7,"teacher_disagreement_score":0.019741215,"about_ca_system_score_codex":0.0001323125,"about_ca_system_score_gemma":0.000050284583,"threshold_uncertainty_score":0.35199633},"labels":[],"label_agreement":null},{"id":"W2091922223","doi":"10.1007/s11746-000-0188-0","title":"How green is green? Sampling and perception in assessing green seeds and chlorophyll in canola","year":2000,"lang":"en","type":"article","venue":"Journal of the American Oil Chemists Society","topic":"Genetic and phenotypic traits in livestock","field":"Biochemistry, Genetics and Molecular Biology","cited_by":13,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":true,"ca_institutions":"","funders":"","keywords":"Canola; Rapeseed; Mathematics; Chlorophyll; Stratified sampling; Sampling (signal processing); Statistics; Environmental science; Agronomy; Biology; Botany; Engineering; Telecommunications","score_opus":0.010843015652791476,"score_gpt":0.2506356249466075,"score_spread":0.23979260929381604,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2091922223","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":[0.99745,0.000622038,0.00007012145,0.0016175819,0.000023265666,0.000027686527,0.0000044200638,0.0000017198151,0.000183183],"genre_scores_gemma":[0.9915916,0.000682292,0.0056976806,0.00073456526,0.00023496503,0.0000014661824,0.0000022530162,0.000014946023,0.0010402495],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.99920094,0.000045363944,0.0002193986,0.00019573711,0.00015023602,0.00018830827],"domain_scores_gemma":[0.99948007,0.000017302591,0.00022778915,0.00015921691,0.000043766453,0.00007184837],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00020217894,0.00014135963,0.00022135802,0.00001657894,0.00006379974,0.000042381347,0.0001840143,0.000087884015,0.0000066132434],"category_scores_gemma":[0.000014859658,0.00011144479,0.00011098623,0.000135664,0.0002856807,0.000012532268,0.000069630376,0.00026708216,1.2472708e-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":[0.00008283354,0.000060188486,0.08802952,0.000081138896,0.00006513886,0.0000012699686,0.0031639363,0.00008540673,0.6741455,0.0000017727554,0.000085259766,0.23419799],"study_design_scores_gemma":[0.00087063015,0.00017063558,0.987401,0.00009863543,0.00003715483,0.00014791252,0.0025758452,0.00009161157,0.0061240373,0.0002405173,0.0020058898,0.00023609892],"about_ca_topic_score_codex":0.00079128274,"about_ca_topic_score_gemma":0.0000586781,"teacher_disagreement_score":0.8993715,"about_ca_system_score_codex":0.00004376416,"about_ca_system_score_gemma":0.00007307924,"threshold_uncertainty_score":0.45445865},"labels":[],"label_agreement":null},{"id":"W2091976217","doi":"10.1007/s11746-007-1154-1","title":"Characterization of Flax and Soybean Soapstocks, and Soybean Deodorizer Distillate by GC‐FID","year":2007,"lang":"en","type":"article","venue":"Journal of the American Oil Chemists Society","topic":"Coconut Research and Applications","field":"Chemistry","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","keywords":"Distillation; Chemistry; Chromatography; Derivatization; Soybean oil; Gas chromatography; Flame ionization detector; Resolution (logic); High-performance liquid chromatography; Food science","score_opus":0.006487401264747024,"score_gpt":0.25173485214075614,"score_spread":0.2452474508760091,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2091976217","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":[0.9975126,0.00016950836,0.0001524332,0.0008515656,0.000017994782,0.000026213253,0.000043460816,0.00000949429,0.0012167603],"genre_scores_gemma":[0.99679774,0.00080599444,0.0003682926,0.00013108469,0.00027716722,0.0000023963698,0.000011069884,0.000019377416,0.001586902],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99883133,0.00001346568,0.00040104068,0.00015992593,0.0003403135,0.00025389393],"domain_scores_gemma":[0.99845964,0.00012113412,0.0008148114,0.00023988758,0.00016196097,0.00020256429],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00039056476,0.00014344638,0.00028959278,0.000013353787,0.00014474693,0.000037117996,0.00026027716,0.000057432335,0.000036009027],"category_scores_gemma":[0.00008629641,0.000105966494,0.00018599805,0.00018744328,0.0006023457,0.000078716825,0.0001204086,0.0003527605,3.6178272e-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":[0.000047262936,0.000051934476,0.003949141,0.00010364668,0.00007995901,8.1412713e-7,0.00052374945,1.5168722e-7,0.9752363,0.0000055293594,0.0022606482,0.017740862],"study_design_scores_gemma":[0.0006369221,0.00003484012,0.00879113,0.000096989315,0.000061662344,0.00008322006,0.0012777103,0.000059654143,0.97099036,0.00006428643,0.017721845,0.00018138722],"about_ca_topic_score_codex":0.000037427984,"about_ca_topic_score_gemma":0.0000026033597,"teacher_disagreement_score":0.017559474,"about_ca_system_score_codex":0.00009300866,"about_ca_system_score_gemma":0.00008041553,"threshold_uncertainty_score":0.43211883},"labels":[],"label_agreement":null},{"id":"W2092379463","doi":"10.1007/s11746-000-0146-x","title":"Predicting oxidative stability of vegetable oils using neural network system and endogenous oil components","year":2000,"lang":"en","type":"article","venue":"Journal of the American Oil Chemists Society","topic":"Advanced Chemical Sensor Technologies","field":"Engineering","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":"Vegetable oil; Predictability; Composition (language); Food science; Chemistry; Tocopherol; Artificial neural network; Chemical composition; Antioxidant; Biochemistry; Organic chemistry; Vitamin E; Mathematics; Computer science; Artificial intelligence","score_opus":0.018889697507347137,"score_gpt":0.2135819831834254,"score_spread":0.19469228567607824,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2092379463","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":[0.99833894,0.00092416664,0.000033090422,0.000024913938,0.000065036365,0.000018580457,0.000009105039,0.00009069512,0.0004954751],"genre_scores_gemma":[0.994077,0.00040557605,0.00535304,0.000016704826,0.00011209688,0.0000010492892,3.7635863e-7,0.000024827448,0.0000092936025],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99880725,0.00003064117,0.0004679981,0.00012613945,0.0002623737,0.00030556796],"domain_scores_gemma":[0.99895185,0.00015105453,0.00048827843,0.00025070953,0.00008682128,0.00007125774],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00014377465,0.0001754405,0.0004819566,0.000007687959,0.00009999197,0.000013690689,0.00031957502,0.00006235501,0.0000040995797],"category_scores_gemma":[0.000058694794,0.00013406141,0.0002214157,0.00027651727,0.0004516138,0.00010471545,0.000074534095,0.00047000023,1.4995551e-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":[0.000023626224,0.000017802005,0.0040019606,0.00027757298,0.00012682102,0.0000025116915,0.00039218942,0.061235663,0.9286911,4.52633e-7,0.000015271908,0.0052150385],"study_design_scores_gemma":[0.00033070976,0.000026996599,0.00041473567,0.00025613938,0.00007979139,0.00023775532,0.0013617459,0.03632082,0.9607434,0.00001543199,0.000054977263,0.00015748083],"about_ca_topic_score_codex":0.00003474457,"about_ca_topic_score_gemma":3.9579038e-7,"teacher_disagreement_score":0.032052327,"about_ca_system_score_codex":0.00034826188,"about_ca_system_score_gemma":0.0000106656125,"threshold_uncertainty_score":0.5466866},"labels":[],"label_agreement":null},{"id":"W2093049132","doi":"10.1007/s11746-011-1841-9","title":"Kinetics of Enzyme Inhibition and Antihypertensive Effects of Hemp Seed (<i>Cannabis sativa</i> L.) Protein Hydrolysates","year":2011,"lang":"en","type":"article","venue":"Journal of the American Oil Chemists Society","topic":"Protein Hydrolysis and Bioactive Peptides","field":"Biochemistry, Genetics and Molecular Biology","cited_by":172,"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":"Research Executive Agency; Natural Sciences and Engineering Research Council of Canada","keywords":"Hydrolysate; Pepsin; Chemistry; Peptide; Pharmacology; Enzyme; Oral administration; Ultrafiltration (renal); Angiotensin-converting enzyme; Renin–angiotensin system; Angiotensin II; Biochemistry; Endocrinology; Blood pressure; Internal medicine; Medicine; Hydrolysis; Receptor","score_opus":0.005305423677422189,"score_gpt":0.19872118302810385,"score_spread":0.19341575935068167,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2093049132","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":[0.99860543,0.0009022205,0.000054859695,0.00020534739,0.000021947963,0.00007833394,0.000007953023,0.000002105936,0.00012180425],"genre_scores_gemma":[0.99736565,0.00046446954,0.0017618848,0.00019771149,0.00008697289,0.0000047868602,0.0000015706805,0.000015718775,0.00010121899],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99904746,0.000070549155,0.00036771328,0.00015435232,0.00021236722,0.0001475318],"domain_scores_gemma":[0.9980798,0.000019092104,0.001257873,0.00023156368,0.00034738533,0.0000643011],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00016173815,0.00015759547,0.00039016936,0.000016454516,0.000033384305,0.0000053785975,0.00018415935,0.000079611775,0.0000015996258],"category_scores_gemma":[0.0001919661,0.00010550799,0.00037227877,0.00014908129,0.0006974801,0.000007503901,0.00013491366,0.00014722925,7.5727336e-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":[0.00014363373,0.00014957011,0.0017171211,0.00016679375,0.00025998158,0.0000015812086,0.0004181643,0.000002142141,0.99576473,0.0000015498168,0.00024509296,0.0011296187],"study_design_scores_gemma":[0.0005160931,0.0006245571,0.0065747453,0.00015388681,0.000095305935,0.000039468214,0.00027802333,0.000008560284,0.9914049,0.000051690295,0.00013601698,0.00011676392],"about_ca_topic_score_codex":0.00006486812,"about_ca_topic_score_gemma":0.0000015919122,"teacher_disagreement_score":0.004857624,"about_ca_system_score_codex":0.00001877281,"about_ca_system_score_gemma":0.000042527685,"threshold_uncertainty_score":0.4302491},"labels":[],"label_agreement":null},{"id":"W2093375373","doi":"10.1007/s11746-009-1444-x","title":"Nutrition Labeling: Rapid Determination of Total <i>trans</i> Fats by Using Internal Reflection Infrared Spectroscopy and a Second Derivative Procedure","year":2009,"lang":"en","type":"article","venue":"Journal of the American Oil Chemists Society","topic":"Fatty Acid Research and Health","field":"Nursing","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":"Oakville-Trafalgar Memorial Hospital; Agriculture and Agri-Food Canada","funders":"","keywords":"Tripalmitin; Derivative (finance); Chemistry; Total fat; Second derivative; Infrared spectroscopy; Trans fat; Chromatography; Fatty acid; Attenuated total reflection; Gas chromatography; Infrared; Analytical Chemistry (journal); Food science; Organic chemistry; Saturated fat; Mathematics; Biochemistry","score_opus":0.013853794557590437,"score_gpt":0.31508996966374525,"score_spread":0.3012361751061548,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2093375373","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":[0.9961091,0.0005789811,0.0009911075,0.002006245,0.00007980021,0.0000717271,0.000012127002,0.000008097012,0.00014277284],"genre_scores_gemma":[0.9811502,0.00040888667,0.017501142,0.0006905101,0.00019319948,0.0000012115509,0.0000022039155,0.0000123571745,0.000040291976],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.998827,0.00007929531,0.0003767815,0.00013169063,0.00035988464,0.00022536234],"domain_scores_gemma":[0.99864393,0.00005691405,0.0008503283,0.000095107556,0.00025142962,0.00010227407],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00031950668,0.00012243986,0.0002836914,0.00003410982,0.00015986724,0.00003756889,0.00013138082,0.00005945629,0.000007904211],"category_scores_gemma":[0.0001078853,0.00009685895,0.00018493868,0.00029801962,0.00023752572,0.00021422563,0.000016465692,0.00050969847,5.531758e-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":[0.0005364724,0.00014976891,0.000282527,0.00023350224,0.000025201922,7.2356266e-7,0.0022684645,0.0000021875912,0.9846037,1.833421e-7,0.0026165808,0.0092806555],"study_design_scores_gemma":[0.0010299896,0.0007876658,0.0010464181,0.00038842062,0.000031874126,0.00020244966,0.0010586372,0.00077583146,0.99424946,0.00016319557,0.00017254522,0.00009349509],"about_ca_topic_score_codex":0.000018365845,"about_ca_topic_score_gemma":0.0000021830551,"teacher_disagreement_score":0.016510034,"about_ca_system_score_codex":0.00034042003,"about_ca_system_score_gemma":0.000102656275,"threshold_uncertainty_score":0.39497936},"labels":[],"label_agreement":null},{"id":"W2094081359","doi":"10.1007/s11746-005-5172-6","title":"Temperature‐dependent kinematic viscosity of selected biodiesel fuels and blends with diesel fuel","year":2005,"lang":"en","type":"article","venue":"Journal of the American Oil Chemists Society","topic":"Biodiesel Production and Applications","field":"Engineering","cited_by":98,"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 Calgary","funders":"Campus Research Board; Australian Government; Iowa State University","keywords":"Biodiesel; Diesel fuel; Viscosity; Specific gravity; Biofuel; Materials science; Thermodynamics; Fuel oil; Chemistry; Organic chemistry; Waste management; Composite material; Physics; Engineering","score_opus":0.004128107283688348,"score_gpt":0.19684540733581374,"score_spread":0.1927173000521254,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2094081359","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":[0.9957265,0.00095557584,0.00007968573,0.0023864543,0.000042596326,0.000041113286,0.00001248901,0.000037548383,0.00071798573],"genre_scores_gemma":[0.99366015,0.001452129,0.004264772,0.00013377413,0.00016967843,0.000004576262,8.8283326e-7,0.000016227108,0.0002978006],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9991638,0.000017015453,0.000304156,0.000106525236,0.00025457045,0.00015392776],"domain_scores_gemma":[0.99908507,0.000035359637,0.00034109608,0.00022778256,0.0002353544,0.00007533208],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00017165723,0.00014596476,0.00030236423,0.000019599363,0.00008443693,0.00002426957,0.00021389623,0.00003974682,0.0000095709465],"category_scores_gemma":[0.000028377624,0.00009283814,0.00012307841,0.00043290164,0.00033188972,0.000085940446,0.000037469985,0.00036866675,8.922688e-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":[0.000038930797,0.00012408277,0.0011654656,0.00056776695,0.0005448629,5.387463e-7,0.002892688,0.0016277328,0.97593313,0.000013958535,0.012276424,0.0048144353],"study_design_scores_gemma":[0.0015782564,0.00017421135,0.0183258,0.00027501505,0.00036591984,0.0005239364,0.004095452,0.0017500367,0.96359634,0.000076239674,0.008644661,0.00059414457],"about_ca_topic_score_codex":0.0000063604684,"about_ca_topic_score_gemma":0.000005232288,"teacher_disagreement_score":0.017160334,"about_ca_system_score_codex":0.000089348614,"about_ca_system_score_gemma":0.000052039188,"threshold_uncertainty_score":0.37858295},"labels":[],"label_agreement":null},{"id":"W2094322817","doi":"10.1007/s11746-004-0996-2","title":"Enzymatic acidolysis of an arachidonic acid single‐cell oil with capric acid","year":2004,"lang":"en","type":"article","venue":"Journal of the American Oil Chemists Society","topic":"Enzyme Catalysis and Immobilization","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":"Memorial University of Newfoundland","funders":"","keywords":"TBARS; Lipase; Arachidonic acid; Chemistry; Enzyme; Incubation; Biochemistry; Fatty acid; Chromatography; Lipid peroxidation","score_opus":0.005236460664011214,"score_gpt":0.2138734061247732,"score_spread":0.208636945460762,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2094322817","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":[0.9978927,0.0010816419,0.00044514769,0.00017969687,0.000038693666,0.000016998738,0.0000060846346,0.000004211381,0.0003348298],"genre_scores_gemma":[0.9945312,0.0005534249,0.00402428,0.00034681757,0.0001773674,0.0000027872957,0.000017995571,0.000028916093,0.00031717896],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.998742,0.000052949537,0.00043409527,0.00021310638,0.0003500506,0.00020779597],"domain_scores_gemma":[0.99773645,0.000009584329,0.0013258539,0.0005386644,0.0002854673,0.00010400157],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00027453608,0.00019271548,0.00037571625,0.000020407815,0.00008426376,0.000023826206,0.0004939674,0.00007838422,0.00000541396],"category_scores_gemma":[0.00007535721,0.00012670293,0.0005009456,0.0003807663,0.00036079754,0.000017190318,0.00007959113,0.0002011221,7.182426e-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":[0.00007331579,0.00029527638,0.00021873074,0.00007527278,0.00018305189,0.0000010714407,0.00041417137,0.00082338793,0.99530286,8.029381e-7,0.00013511472,0.0024769513],"study_design_scores_gemma":[0.00077830936,0.000495706,0.00031971786,0.000058270674,0.00019365651,0.00009368979,0.0010163665,0.000018457244,0.99652934,0.000008331411,0.00032511636,0.00016306409],"about_ca_topic_score_codex":0.000015654216,"about_ca_topic_score_gemma":0.000007655436,"teacher_disagreement_score":0.0035791318,"about_ca_system_score_codex":0.00010138691,"about_ca_system_score_gemma":0.00024351143,"threshold_uncertainty_score":0.5166796},"labels":[],"label_agreement":null},{"id":"W2094357564","doi":"10.1007/s11746-000-0009-5","title":"Lipid components of borage (<i>Borago officinalis</i> L.) seeds and their changes during germination","year":2000,"lang":"en","type":"article","venue":"Journal of the American Oil Chemists Society","topic":"Lipid metabolism and biosynthesis","field":"Biochemistry, Genetics and Molecular Biology","cited_by":36,"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","keywords":"Phosphatidylethanolamine; Germination; Phosphatidic acid; Chemistry; Officinalis; Phosphatidylcholine; Food science; Phosphatidylserine; Linoleic acid; Fatty acid; Composition (language); Chromatography; Glycolipid; Phospholipid; Biochemistry; Botany; Biology","score_opus":0.0052694358980443536,"score_gpt":0.20788787818313126,"score_spread":0.2026184422850869,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2094357564","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":[0.99852824,0.0008013221,0.000003835294,0.0003805179,0.000057216428,0.000021769085,0.0000135887,0.0000030144167,0.00019047502],"genre_scores_gemma":[0.99581593,0.0025362694,0.00024606846,0.00028599807,0.0005350734,0.0000010588299,0.000003938784,0.000014934235,0.0005607173],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9992297,0.000051911455,0.00025440677,0.00013603379,0.00017368002,0.00015424102],"domain_scores_gemma":[0.9990222,0.000018728584,0.0005488117,0.00022577246,0.000117900134,0.00006658148],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00024661,0.00014237074,0.00028392207,0.0000130652115,0.00008645169,0.000013376789,0.00026858633,0.00006174328,0.000009394871],"category_scores_gemma":[0.00003261532,0.0000908143,0.00022600354,0.0001309546,0.00027885244,0.0000065119875,0.00007397444,0.00012341944,2.8425865e-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":[0.00009765244,0.000070512004,0.0010009015,0.00006496716,0.00010120888,3.6658366e-7,0.00048048233,0.0000064431706,0.9771111,2.2293631e-7,0.000296453,0.020769704],"study_design_scores_gemma":[0.00035679297,0.00005444507,0.023226792,0.000049792226,0.000041546646,0.00006241999,0.00040300275,0.000012768397,0.9580201,0.0000012341287,0.017664349,0.000106743486],"about_ca_topic_score_codex":0.000011493796,"about_ca_topic_score_gemma":0.0000015595573,"teacher_disagreement_score":0.02222589,"about_ca_system_score_codex":0.000016401378,"about_ca_system_score_gemma":0.000042849882,"threshold_uncertainty_score":0.37032995},"labels":[],"label_agreement":null},{"id":"W2094642234","doi":"10.1007/s11746-013-2319-8","title":"Characterization of Enzymatically Interesterified Canola Oil and Fully‐Hydrogenated Canola Oil Blends Under Supercritical CO<sub>2</sub>","year":2013,"lang":"en","type":"article","venue":"Journal of the American Oil Chemists Society","topic":"Food Chemistry and Fat Analysis","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":"University of Alberta","funders":"","keywords":"Interesterified fat; Canola; Supercritical fluid; Chemistry; Chemical engineering; Degree of unsaturation; Materials science; Food science; Chromatography; Organic chemistry; Enzyme; Lipase","score_opus":0.009406729194734922,"score_gpt":0.20943135739555768,"score_spread":0.20002462820082276,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2094642234","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":[0.99586266,0.00005904677,0.000001733109,0.0035895694,0.00004680655,0.000009196892,0.00003084227,0.000012922304,0.00038723703],"genre_scores_gemma":[0.9981165,0.0006416307,0.000045828685,0.00065830996,0.00017825358,0.0000042209035,0.000021353057,0.0000034820378,0.00033043197],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9984807,0.00007926763,0.00057248864,0.00020526926,0.00038497098,0.00027735316],"domain_scores_gemma":[0.99885654,0.00012224191,0.00037199334,0.00011450679,0.00033375336,0.000200974],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0002321429,0.00020822641,0.0004769565,0.0000079261845,0.00014153782,0.00008247648,0.0004220001,0.000117752475,0.00007248131],"category_scores_gemma":[0.00008772359,0.00008667059,0.00042447197,0.00039308704,0.00059095223,0.0001581114,0.00010693374,0.00033948568,0.0000024013386],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000031495703,0.00008298912,0.00060119526,0.00006536843,0.0001400222,0.0000013087873,0.00018225274,8.225122e-7,0.9770275,0.000004482117,0.00020542995,0.021657169],"study_design_scores_gemma":[0.00019234214,0.000098086646,0.0064662616,0.000101929945,0.00010992581,0.00007682116,0.0012663965,0.00011684327,0.99105215,0.000023262683,0.00031062335,0.00018533505],"about_ca_topic_score_codex":0.00012356571,"about_ca_topic_score_gemma":0.000021843163,"teacher_disagreement_score":0.021471834,"about_ca_system_score_codex":0.000081132865,"about_ca_system_score_gemma":0.00005658827,"threshold_uncertainty_score":0.35343242},"labels":[],"label_agreement":null},{"id":"W2094908334","doi":"10.1007/s11746-011-1876-y","title":"Valorization of Beef Tallow by Lipase‐Catalyzed Interesterification with High Oleic Sunflower Oil","year":2011,"lang":"en","type":"article","venue":"Journal of the American Oil Chemists Society","topic":"Food Chemistry and Fat Analysis","field":"Agricultural and Biological Sciences","cited_by":30,"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":"Universidad de la República Uruguay; Canadian Association of Palynologists","keywords":"Interesterified fat; Sunflower oil; Lipase; Tallow; Chemistry; Food science; Oleic acid; Crystallization; Homogeneous; Catalysis; Organic chemistry; Chromatography; Enzyme; Biochemistry; Mathematics","score_opus":0.010424274149388457,"score_gpt":0.18426416083207595,"score_spread":0.1738398866826875,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2094908334","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":[0.99890447,0.00006015497,0.000007590159,0.0005244249,0.000033348682,0.000008791676,0.000016132164,0.000008147497,0.000436919],"genre_scores_gemma":[0.9986209,0.00018606824,0.0003441022,0.00012552863,0.00012197392,0.0000017557044,0.00002337445,0.0000018498743,0.00057442626],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9990663,0.000031167412,0.00033391983,0.0001405922,0.0002879097,0.00014012388],"domain_scores_gemma":[0.99846697,0.00004423661,0.0010865307,0.00010798139,0.00021811575,0.00007618381],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0001803657,0.00012741327,0.00027437622,0.0000035992114,0.00008218482,0.000018704504,0.000471229,0.00005195607,0.0000730953],"category_scores_gemma":[0.000033660224,0.00004455126,0.0003331009,0.00044368205,0.0003032114,0.0001042218,0.000047146084,0.0001695739,8.838436e-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":[0.00010846009,0.00014461273,0.0017814641,0.000018481878,0.00014085862,4.9657683e-7,0.00035630245,0.0000019109682,0.9877384,0.0000012374858,0.00082458725,0.008883228],"study_design_scores_gemma":[0.00023422568,0.00019015084,0.013560072,0.00007403583,0.00016621247,0.000018759583,0.001513381,0.000017246086,0.98321307,0.000018690142,0.00083192275,0.00016223625],"about_ca_topic_score_codex":0.00017647493,"about_ca_topic_score_gemma":0.0000109534,"teacher_disagreement_score":0.011778608,"about_ca_system_score_codex":0.000045090117,"about_ca_system_score_gemma":0.000018004937,"threshold_uncertainty_score":0.18167476},"labels":[],"label_agreement":null},{"id":"W2095239641","doi":"10.1007/s11746-000-0066-9","title":"Identification and quantification of important steryl esters in aspen wood","year":2000,"lang":"en","type":"article","venue":"Journal of the American Oil Chemists Society","topic":"Plant biochemistry and biosynthesis","field":"Biochemistry, Genetics and Molecular Biology","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 British Columbia","funders":"","keywords":"Chemistry; Fraction (chemistry); Chromatography; Phytol; Gas chromatography; Silica gel; Hydrolysis; Stearate; Column chromatography; Sterol; Organic chemistry","score_opus":0.006159764583026961,"score_gpt":0.23006950700382553,"score_spread":0.22390974242079856,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2095239641","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":[0.99894494,0.0003350769,0.000007874904,0.0005163491,0.000021975247,0.000021697335,0.000014938571,0.0000013471912,0.00013579658],"genre_scores_gemma":[0.99734557,0.0018223544,0.00017811624,0.00010895946,0.00006475364,0.0000012800048,0.000006677299,0.0000067781075,0.0004655007],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.999137,0.000034164867,0.00042571573,0.0001445188,0.00015114363,0.00010745683],"domain_scores_gemma":[0.99894303,0.000019578367,0.0007059221,0.0002286641,0.00006121516,0.000041579075],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0003976426,0.00009406519,0.0001798405,0.000009293722,0.000031912256,0.0000143479865,0.00025043107,0.00006213886,0.000006755906],"category_scores_gemma":[0.0000633893,0.0000695946,0.00016914151,0.00012674091,0.00022618727,0.000006721745,0.000031236566,0.00010629087,2.9791744e-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":[0.00009987166,0.00005979678,0.0045326985,0.000034232664,0.000050569986,6.45817e-7,0.00010277065,0.000009574666,0.98709667,4.2588215e-7,0.00045328416,0.007559485],"study_design_scores_gemma":[0.00020631358,0.000037616188,0.013607383,0.00004547795,0.000029763027,0.00007522626,0.00031545747,0.00003399175,0.98446876,0.000007927918,0.0010876885,0.0000844042],"about_ca_topic_score_codex":0.000014622721,"about_ca_topic_score_gemma":0.000003792335,"teacher_disagreement_score":0.009074685,"about_ca_system_score_codex":0.000020699292,"about_ca_system_score_gemma":0.000059345977,"threshold_uncertainty_score":0.28379855},"labels":[],"label_agreement":null},{"id":"W2103879114","doi":"10.1007/s11746-007-1113-x","title":"Separation and Quantification of Vegetable Oil Based Polyols by High Performance Liquid Chromatography with Evaporative Light Scattering Detection","year":2007,"lang":"en","type":"article","venue":"Journal of the American Oil Chemists Society","topic":"Edible Oils Quality and Analysis","field":"Chemistry","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":"Alberta Agricultural Research Institute; Natural Sciences and Engineering Research Council of Canada; Alberta Crop Industry Development Fund","keywords":"Chromatography detector; Polyol; Chromatography; Triol; High-performance liquid chromatography; Diol; Chemistry; Calibration curve; Ozonolysis; Detection limit; Organic chemistry; Polyurethane","score_opus":0.007007578740828787,"score_gpt":0.24659336813009852,"score_spread":0.23958578938926975,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2103879114","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":[0.99789,0.00037037543,0.0010640844,0.00031267785,0.000021744268,0.00000744939,0.0000057566713,0.000011552208,0.00031638308],"genre_scores_gemma":[0.9980816,0.00071018026,0.0008190616,0.00010225549,0.000103390805,0.0000021320623,0.0000049731348,0.000014462447,0.00016194335],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99877125,0.000026539148,0.00046889615,0.00015800701,0.00040645708,0.00016887308],"domain_scores_gemma":[0.9977062,0.00008506265,0.0016616067,0.00022306865,0.00025219718,0.000071891496],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00062971265,0.00014745779,0.0003183072,0.00003322942,0.0001674175,0.000028365357,0.00018115116,0.000063340914,0.000010432102],"category_scores_gemma":[0.000027759872,0.00010581914,0.0002074024,0.0005382036,0.0003871796,0.00019482173,0.00002027275,0.0002636345,2.4929918e-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":[0.00023486973,0.000073700554,0.0022480388,0.00056269125,0.00017321242,2.7692573e-7,0.0005720208,0.00017131354,0.99359196,7.119654e-7,0.00006444752,0.0023067265],"study_design_scores_gemma":[0.00037575045,0.00009882994,0.0005286938,0.00032683904,0.00013764991,0.00001705388,0.0011947053,0.00060425984,0.9963558,0.000001934398,0.0002290983,0.00012939054],"about_ca_topic_score_codex":0.000075811855,"about_ca_topic_score_gemma":0.000008202232,"teacher_disagreement_score":0.002763805,"about_ca_system_score_codex":0.00009296623,"about_ca_system_score_gemma":0.00006651787,"threshold_uncertainty_score":0.43151796},"labels":[],"label_agreement":null},{"id":"W2105544520","doi":"10.1007/s11746-006-1216-9","title":"Microstructure and fractal analysis of fat crystal networks","year":2006,"lang":"en","type":"article","venue":"Journal of the American Oil Chemists Society","topic":"Food Chemistry and Fat Analysis","field":"Agricultural and Biological Sciences","cited_by":116,"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":"Fractal dimension; Fractal; Microstructure; Materials science; Crystal (programming language); Rheology; Fractal analysis; Biological system; Mathematics; Composite material; Computer science; Mathematical analysis","score_opus":0.0033216076493234256,"score_gpt":0.1864937641229078,"score_spread":0.18317215647358437,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2105544520","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":[0.9989074,0.00039976256,0.00000476681,0.0004380377,0.000017678734,0.0000063862212,0.000022744172,0.0000036775382,0.0001995861],"genre_scores_gemma":[0.99907213,0.00015074853,0.00013537971,0.0001459502,0.0003040617,2.324458e-7,0.000010207976,7.5819685e-7,0.00018053367],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.99918705,0.00002270843,0.00030838005,0.000116810785,0.00022096514,0.00014410936],"domain_scores_gemma":[0.99881256,0.00009750904,0.00085650117,0.00006353008,0.00011570414,0.000054184235],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00013157255,0.00011101279,0.00038983035,0.000005418181,0.000106745676,0.0000285034,0.00027570044,0.000061550825,0.000033524477],"category_scores_gemma":[0.000018417275,0.00003816292,0.00087104674,0.00095179875,0.0003552447,0.000043217715,0.00006612824,0.0002173793,3.6529737e-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":[0.000024367211,0.000035201385,0.032427832,0.0000059861713,0.00059013383,8.793015e-7,0.000055230823,0.00047374124,0.96119094,9.539508e-7,0.0012481655,0.0039465614],"study_design_scores_gemma":[0.00044348548,0.00019789748,0.72745,0.00005523281,0.0041650953,0.00010137371,0.0035385033,0.003238756,0.25539964,0.0001366127,0.0047380403,0.00053533434],"about_ca_topic_score_codex":0.00019184772,"about_ca_topic_score_gemma":0.00003413771,"teacher_disagreement_score":0.7057913,"about_ca_system_score_codex":0.00002686356,"about_ca_system_score_gemma":0.0000062815507,"threshold_uncertainty_score":0.15562387},"labels":[],"label_agreement":null},{"id":"W2113644830","doi":"10.1007/s11746-010-1638-2","title":"<sup>13</sup>C‐NMR Regioisomeric Analysis of EPA and DHA in Fish Oil Derived Triacylglycerol Concentrates","year":2010,"lang":"en","type":"article","venue":"Journal of the American Oil Chemists Society","topic":"Fatty Acid Research and Health","field":"Nursing","cited_by":54,"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 Marine Biosciences","funders":"","keywords":"Candida antarctica; Eicosapentaenoic acid; Regioselectivity; Docosahexaenoic acid; Chemistry; Sardine; Polyunsaturated fatty acid; Fish oil; Fatty acid; Anchovy; Organic chemistry; Lipase; Catalysis; Fish <Actinopterygii>; Enzyme; Fishery; Biology","score_opus":0.011837099737401637,"score_gpt":0.28873407115837413,"score_spread":0.27689697142097247,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2113644830","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":[0.99068165,0.00028898186,0.0000065050003,0.008682498,0.00007026336,0.00003362495,0.000018240828,0.000006486318,0.00021177363],"genre_scores_gemma":[0.99540305,0.0020246534,0.001169234,0.0011078019,0.00017967426,0.0000029746536,0.0000031324112,0.000020761612,0.0000887414],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9978183,0.00018143545,0.0007038582,0.0002255577,0.0005865836,0.0004842657],"domain_scores_gemma":[0.9973719,0.0004700368,0.0012355595,0.00037955234,0.0002653318,0.0002776219],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0009443888,0.00019521297,0.00089170015,0.000105285886,0.0001469772,0.00005029564,0.0005158084,0.00009979744,0.0000536979],"category_scores_gemma":[0.0006035138,0.00014012697,0.0007068711,0.0015425452,0.0011056894,0.00013609182,0.000086272266,0.0011629428,7.384095e-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":[0.0014543162,0.0003887798,0.113205366,0.0002924991,0.0013985822,0.000012191966,0.00895803,0.0007504903,0.8101612,0.0000039865868,0.005206533,0.058168065],"study_design_scores_gemma":[0.012664938,0.0012266838,0.36347672,0.0006179427,0.0026450884,0.00026752718,0.030457351,0.029291075,0.551898,0.0001650039,0.0061667957,0.0011228758],"about_ca_topic_score_codex":0.00071978,"about_ca_topic_score_gemma":0.00019523902,"teacher_disagreement_score":0.25826317,"about_ca_system_score_codex":0.00020011292,"about_ca_system_score_gemma":0.0002488442,"threshold_uncertainty_score":0.5714212},"labels":[],"label_agreement":null},{"id":"W2116109206","doi":"10.1007/s11746-007-1088-7","title":"Antioxidant Activity of Oat Malt Extracts in Accelerated Corn Oil Oxidation","year":2007,"lang":"en","type":"article","venue":"Journal of the American Oil Chemists Society","topic":"Phytochemicals and Antioxidant Activities","field":"Medicine","cited_by":7,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Agriculture and Agri-Food Canada","funders":"Agricultural Adaptation Council","keywords":"Butylated hydroxytoluene; Antioxidant; Chemistry; Food science; Corn oil; Endosperm; Soybean oil; Biochemistry","score_opus":0.020506774106036997,"score_gpt":0.29492124644025486,"score_spread":0.27441447233421784,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2116109206","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":[0.99752057,0.00012426746,0.000049291823,0.00065457594,0.00007553322,0.00002525567,0.000003641486,0.000009604463,0.0015372381],"genre_scores_gemma":[0.99771655,0.00064433785,0.00061896053,0.0002939991,0.00024770602,8.460267e-7,8.6638016e-7,0.000018452321,0.0004583051],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9985169,0.000034781217,0.00053204776,0.00014404593,0.0004928444,0.00027937334],"domain_scores_gemma":[0.99778825,0.0001771046,0.0014259755,0.00022858204,0.00026728326,0.000112819784],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00076300756,0.00016469238,0.0005866655,0.000043968364,0.000045712903,0.000013110767,0.00020310143,0.00007739913,0.000014135832],"category_scores_gemma":[0.00022174534,0.00011514415,0.00046149464,0.00055354286,0.00037159442,0.00017673503,0.000053217296,0.0005934394,5.801216e-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":[0.0004455668,0.00043024129,0.010540284,0.00015639393,0.00008849997,0.000013989956,0.00031889867,0.000003805301,0.96512794,0.0000017790073,0.0003987563,0.02247382],"study_design_scores_gemma":[0.00086908863,0.00007560843,0.18912452,0.0003456675,0.000054614356,0.00015855735,0.0005789812,0.00003586556,0.8084537,0.000011896085,0.00019539295,0.000096148244],"about_ca_topic_score_codex":0.000066803914,"about_ca_topic_score_gemma":0.0000042001125,"teacher_disagreement_score":0.17858425,"about_ca_system_score_codex":0.00023363241,"about_ca_system_score_gemma":0.00022254417,"threshold_uncertainty_score":0.4695442},"labels":[],"label_agreement":null},{"id":"W2117847550","doi":"10.1007/s11746-011-1971-0","title":"The Isolation of Yellow Mustard Oil Using Water and Cyclic Ethers","year":2011,"lang":"en","type":"article","venue":"Journal of the American Oil Chemists Society","topic":"Edible Oils Quality and Analysis","field":"Chemistry","cited_by":23,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Toronto","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Emulsion; Aqueous two-phase system; Extraction (chemistry); Tetrahydrofuran; Chemistry; Aqueous solution; Chromatography; Solvent; Hexane; Vegetable oil; Petroleum; Organic chemistry","score_opus":0.02697662934238264,"score_gpt":0.25785783045431276,"score_spread":0.2308812011119301,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2117847550","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":[0.99733925,0.00030360112,0.000022044695,0.00036347553,0.000039158433,0.0000028598188,0.000002385553,0.0000050898975,0.0019221306],"genre_scores_gemma":[0.9951172,0.0020868669,0.0013065988,0.00018622482,0.00018522039,4.593481e-7,6.547416e-7,0.0000158923,0.0011009058],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9989196,0.000047723257,0.000421717,0.000105360625,0.00031281885,0.00019279386],"domain_scores_gemma":[0.9985046,0.00012202476,0.00089212967,0.00026584964,0.0001484441,0.00006698585],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00062027836,0.000121135665,0.0002811742,0.000009222393,0.00020003426,0.000024200857,0.0003377904,0.000060771265,0.000047808415],"category_scores_gemma":[0.00007296388,0.00006204275,0.00049970584,0.0001391325,0.000673139,0.00007998167,0.00008220344,0.0003458641,3.9029982e-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":[0.00005219834,0.000043145046,0.0025695325,0.00022158089,0.00038893355,9.1751076e-7,0.01079145,0.000045120265,0.9812381,0.0000022067761,0.0002058941,0.004440902],"study_design_scores_gemma":[0.0003396418,0.000017125149,0.000099425146,0.00017504564,0.00032105448,0.000037137594,0.014156119,0.0009381646,0.9824456,0.000125888,0.001195424,0.00014936937],"about_ca_topic_score_codex":0.00016188968,"about_ca_topic_score_gemma":0.000004893373,"teacher_disagreement_score":0.0042915326,"about_ca_system_score_codex":0.00007559043,"about_ca_system_score_gemma":0.000049348757,"threshold_uncertainty_score":0.253003},"labels":[],"label_agreement":null},{"id":"W2121545417","doi":"10.1007/s11746-011-1777-0","title":"Binary Phase Behavior of Diacid 1,3‐Diacylglycerols","year":2011,"lang":"en","type":"article","venue":"Journal of the American Oil Chemists Society","topic":"Food Chemistry and Fat Analysis","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":"Dairy Farmers of Ontario; Ontario Centres of Excellence","keywords":"Glycerol; Differential scanning calorimetry; Chemistry; Eutectic system; Oleic acid; Lauric acid; Organic chemistry; Phase (matter); Palmitic acid; Phase diagram; Chromatography; Fatty acid; Biochemistry; Thermodynamics","score_opus":0.02438005939722682,"score_gpt":0.24355675452005418,"score_spread":0.21917669512282736,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2121545417","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":[0.9985184,0.00014175309,3.783748e-7,0.00026187015,0.00004401946,0.000014646871,0.000020360696,0.0000066709426,0.0009918726],"genre_scores_gemma":[0.99888825,0.00020819213,0.0002832825,0.00015727451,0.00019115658,0.0000023366404,0.0000024969313,0.0000012028461,0.00026583165],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9990128,0.0000328429,0.0003761301,0.00011673405,0.00029016138,0.00017127846],"domain_scores_gemma":[0.9985427,0.0000649576,0.0010270214,0.00010368381,0.00015776712,0.000103822735],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00023468603,0.00012277914,0.0003377392,0.0000032118296,0.00009286617,0.00001014667,0.00058100425,0.000050284903,0.0001979738],"category_scores_gemma":[0.000045198565,0.000041501127,0.0009426505,0.00042903167,0.00038843797,0.00006944894,0.00008586043,0.00022934683,0.0000012785758],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000077701276,0.0004382144,0.0060895,0.000009447522,0.00009934234,0.0000035026856,0.00035819132,4.3930152e-7,0.96769685,7.305492e-7,0.0009678034,0.024258254],"study_design_scores_gemma":[0.000323974,0.00039455973,0.021157248,0.000031032992,0.00025445622,0.000042345036,0.0021129013,0.000007685464,0.9742483,0.000023403767,0.0012560674,0.00014801264],"about_ca_topic_score_codex":0.000074392716,"about_ca_topic_score_gemma":0.0000021148032,"teacher_disagreement_score":0.024110243,"about_ca_system_score_codex":0.000033123055,"about_ca_system_score_gemma":0.000019574154,"threshold_uncertainty_score":0.21676743},"labels":[],"label_agreement":null},{"id":"W2126741620","doi":"10.1007/s11746-010-1718-3","title":"Optimizing Reaction Conditions for the Isomerization of Fatty Acids and Fatty Acid Methyl Esters to Their Branch Chain Products","year":2010,"lang":"en","type":"article","venue":"Journal of the American Oil Chemists Society","topic":"Biodiesel Production and Applications","field":"Engineering","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 British Columbia","funders":"","keywords":"Isomerization; Oleic acid; Chemistry; Catalysis; Fatty acid; Cloud point; Organic chemistry; Biochemistry","score_opus":0.011022843572993147,"score_gpt":0.2415375608156153,"score_spread":0.23051471724262215,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2126741620","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":[0.9720549,0.00015462752,0.017043503,0.010061512,0.00037075218,0.00016825178,0.00003951454,0.00003413718,0.0000727884],"genre_scores_gemma":[0.98809564,0.0003510644,0.010890938,0.00024830483,0.00028918416,0.000031829113,0.000003187371,0.000018961648,0.00007088405],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9993794,0.0000134379,0.0002528894,0.00011047176,0.00012314666,0.00012067305],"domain_scores_gemma":[0.99907666,0.00008625744,0.000308585,0.00026323996,0.00021253868,0.0000526998],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0003348126,0.00010866589,0.0001827748,0.000019079913,0.00018358628,0.000024829153,0.00019894828,0.000038594026,0.0000022416004],"category_scores_gemma":[0.000110982866,0.00006906067,0.00014979404,0.00035052904,0.00025170707,0.00009669213,0.00002824461,0.00030938038,2.8446613e-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":[0.000009149463,0.00001755354,0.00007653171,0.000055835982,0.00008816983,9.020167e-9,0.0016035452,0.00065809645,0.98651516,0.000019003239,0.001045539,0.00991138],"study_design_scores_gemma":[0.00019328171,0.000022109169,0.0026057642,0.00001898895,0.00005413532,0.000025328309,0.0015982351,0.0013029105,0.9840591,0.00004849672,0.009974251,0.00009738781],"about_ca_topic_score_codex":0.000005075142,"about_ca_topic_score_gemma":0.0000015476712,"teacher_disagreement_score":0.016040731,"about_ca_system_score_codex":0.000041210806,"about_ca_system_score_gemma":0.000029771063,"threshold_uncertainty_score":0.28162122},"labels":[],"label_agreement":null},{"id":"W2126773846","doi":"10.1007/s11746-012-2127-6","title":"Application of a Ternary Phase Diagram to the Phase Separation of Oil‐in‐Water Emulsions Using Isopropyl Alcohol","year":2012,"lang":"en","type":"article","venue":"Journal of the American Oil Chemists Society","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":8,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Toronto","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Extraction (chemistry); Emulsion; Chromatography; Isopropyl alcohol; Solvent; Residual oil; Ternary operation; Water extraction; Separation process; Aqueous two-phase system; Chemistry; Phase (matter); Aqueous solution; Hexane; Canola; Alcohol; Materials science; Organic chemistry","score_opus":0.03403791486508662,"score_gpt":0.34103779570223053,"score_spread":0.3069998808371439,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2126773846","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":[0.9981346,0.0001701719,0.00011805341,0.0013417368,0.000069793976,0.000082864964,0.000015029001,0.0000040793693,0.00006363885],"genre_scores_gemma":[0.9990362,0.000033782115,0.00031306196,0.0001766107,0.0003696284,0.000011993741,0.0000025585346,0.0000016810425,0.000054513755],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9987903,0.00009470042,0.00047978474,0.00009718647,0.00033723324,0.00020074772],"domain_scores_gemma":[0.99873984,0.000068360925,0.0008590279,0.00012887086,0.00012822099,0.00007566928],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00069832086,0.00010269593,0.0002644746,0.0000068465106,0.000096759075,0.000012136022,0.00045340543,0.000041128038,0.0000092494665],"category_scores_gemma":[0.000049880757,0.00003002294,0.00029610688,0.00032857424,0.00015386974,0.000108083404,0.00009817119,0.00016872295,0.0000014372633],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000066123765,0.0003694474,0.0016073186,0.000013948891,0.00002856028,1.5299246e-7,0.0013891162,0.000056263478,0.9285983,0.000001115582,0.00018826651,0.06768143],"study_design_scores_gemma":[0.0007212631,0.00041690172,0.002093786,0.00010891206,0.000060984974,0.000060867897,0.0022845701,0.001994198,0.9877583,0.000021122636,0.0043261894,0.00015291275],"about_ca_topic_score_codex":0.00028683923,"about_ca_topic_score_gemma":0.0000090975855,"teacher_disagreement_score":0.067528516,"about_ca_system_score_codex":0.0000889829,"about_ca_system_score_gemma":0.000012817723,"threshold_uncertainty_score":0.12243},"labels":[],"label_agreement":null},{"id":"W2138713649","doi":"10.1007/s11746-006-1023-3","title":"Variables Affecting the Production of Standard Biodiesel","year":2007,"lang":"en","type":"article","venue":"Journal of the American Oil Chemists Society","topic":"Biodiesel Production and Applications","field":"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 Toronto","funders":"","keywords":"Biodiesel; Sodium methoxide; Sodium hydroxide; Chemistry; Biodiesel production; Methanol; Catalysis; Potassium hydroxide; Organic chemistry; Acid value; Alcohol; Glycerol; Sodium; Vegetable oil; Fatty acid methyl ester; Yield (engineering); Sodium carbonate; Materials science","score_opus":0.00805048790921278,"score_gpt":0.23355395655111663,"score_spread":0.22550346864190385,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2138713649","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":[0.99281067,0.00049219804,0.0012591749,0.0032846588,0.00053738063,0.00004604877,0.000004509458,0.00004159804,0.0015237873],"genre_scores_gemma":[0.9955456,0.0005047607,0.0031480778,0.00008110868,0.00049133063,0.0000013647806,2.2586016e-7,0.000012286067,0.00021519669],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9992409,0.000015591415,0.0002949643,0.000073224975,0.00023621503,0.0001391271],"domain_scores_gemma":[0.99903125,0.00009284473,0.00040804752,0.00024445888,0.00018982573,0.000033574837],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0010453508,0.00008680697,0.00017001617,0.000012389051,0.00014637384,0.000013598938,0.00024084261,0.000026838208,0.0000052068012],"category_scores_gemma":[0.00017589566,0.000050283834,0.00021406375,0.00044028592,0.00033903346,0.00005062434,0.000029264038,0.0003247502,6.2230515e-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":[0.000039703475,0.0000518112,0.0012280964,0.00017737217,0.0003246969,2.3055502e-7,0.0035940367,0.002467676,0.8918921,0.00004145707,0.061454974,0.038727853],"study_design_scores_gemma":[0.00017864046,0.000034737797,0.0031792126,0.00008530487,0.00009019106,0.000109133616,0.007522551,0.00013899265,0.93751043,0.0001209403,0.050880555,0.00014932411],"about_ca_topic_score_codex":0.000010383342,"about_ca_topic_score_gemma":0.0000016544693,"teacher_disagreement_score":0.04561832,"about_ca_system_score_codex":0.00011760038,"about_ca_system_score_gemma":0.00003226542,"threshold_uncertainty_score":0.20505151},"labels":[],"label_agreement":null},{"id":"W2143961679","doi":"10.1007/s11746-000-0038-0","title":"Storage stability of milled flaxseed","year":2000,"lang":"en","type":"article","venue":"Journal of the American Oil Chemists Society","topic":"Phytoestrogen effects and research","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; Canadian International Grains Institute","funders":"","keywords":"Hexanal; Chemistry; Food science; Odor; Flavor; Peroxide; Fatty acid; Polyunsaturated fatty acid; Lipid oxidation; Antioxidant; Organic chemistry","score_opus":0.011485281684994877,"score_gpt":0.2846170554823114,"score_spread":0.27313177379731657,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2143961679","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":[0.9963538,0.0003291416,0.0000025694635,0.0014068238,0.00003579872,0.000044699766,0.0000049510954,0.000005390861,0.0018168406],"genre_scores_gemma":[0.9974331,0.00047940025,0.00056700147,0.0003087587,0.00019810806,0.0000011054353,4.920994e-7,0.000013130228,0.0009988998],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99868554,0.000076505334,0.00034315602,0.0001038602,0.0005852937,0.00020566476],"domain_scores_gemma":[0.99872184,0.00011749111,0.00042079287,0.00034170624,0.0002419573,0.00015622647],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0006653984,0.00010411825,0.00048275432,0.000010813321,0.000060256058,0.0000063455645,0.0002521376,0.000039127623,0.00025610812],"category_scores_gemma":[0.00014523389,0.00005729723,0.0007686913,0.00031302118,0.00062999304,0.00003322538,0.000038660408,0.00048399903,0.0000020714997],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00065834966,0.0004648676,0.010834865,0.00026071534,0.00038660067,0.000012816258,0.0010494203,0.000018916839,0.9574893,5.062101e-7,0.004324521,0.024499115],"study_design_scores_gemma":[0.003456128,0.0009547701,0.06615782,0.00032667702,0.00029402273,0.00042666323,0.0016635566,0.0003623371,0.91812944,0.000024968924,0.008004885,0.00019869921],"about_ca_topic_score_codex":0.000041754512,"about_ca_topic_score_gemma":4.1802926e-7,"teacher_disagreement_score":0.055322956,"about_ca_system_score_codex":0.00016895607,"about_ca_system_score_gemma":0.00030557034,"threshold_uncertainty_score":0.28042042},"labels":[],"label_agreement":null},{"id":"W2144677195","doi":"10.1007/s11746-012-2158-z","title":"Polyol‐Derived Alkoxide/Hydroxide Base Catalysts II: Transesterification Reactions","year":2012,"lang":"en","type":"article","venue":"Journal of the American Oil Chemists Society","topic":"Biodiesel Production and Applications","field":"Engineering","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":"University of Saskatchewan","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Sodium methoxide; Transesterification; Chemistry; Sodium hydroxide; Alkoxide; Catalysis; Polyol; Glycerol; Methoxide; Sorbitol; Biodiesel; Organic chemistry; Inorganic chemistry; Nuclear chemistry","score_opus":0.012430742210923981,"score_gpt":0.22437416258815,"score_spread":0.21194342037722602,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2144677195","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":[0.99306285,0.0004216621,0.0006167418,0.0046144268,0.00031238634,0.00003748843,0.000016865906,0.00008525333,0.00083229237],"genre_scores_gemma":[0.99600685,0.00061764376,0.0020576585,0.00025996624,0.00049553375,0.000010191484,0.0000036361298,0.000024989451,0.00052350515],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99910116,0.00002215293,0.0003576371,0.00009148072,0.00020544817,0.00022208941],"domain_scores_gemma":[0.99903524,0.000032008935,0.00033708083,0.0003555829,0.000095017414,0.00014508473],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00026173028,0.00013569203,0.00019441376,0.000019647012,0.00021481753,0.000018613986,0.0002590843,0.000045132987,0.000016502556],"category_scores_gemma":[0.000026140553,0.00010551561,0.0003376198,0.00037224157,0.0002043804,0.00021406413,0.000022280568,0.00036214312,0.000007967612],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0000057694983,0.00007977116,0.0002688536,0.0000317294,0.00010603977,9.320252e-8,0.0014771968,0.0002529219,0.9824287,0.000009011063,0.011459998,0.0038798703],"study_design_scores_gemma":[0.00032034956,0.000014683464,0.009324918,0.00004492965,0.00015041512,0.00049278245,0.00235549,0.00034314714,0.89636695,0.00002000244,0.09027278,0.00029352118],"about_ca_topic_score_codex":0.000023353636,"about_ca_topic_score_gemma":8.646656e-7,"teacher_disagreement_score":0.08606176,"about_ca_system_score_codex":0.0001847156,"about_ca_system_score_gemma":0.00003505752,"threshold_uncertainty_score":0.43028018},"labels":[],"label_agreement":null},{"id":"W2148727112","doi":"10.1007/s11746-013-2285-1","title":"Strain Dependence of the Uniaxial Compression Response of Vegetable Shortening","year":2013,"lang":"en","type":"article","venue":"Journal of the American Oil Chemists Society","topic":"Polysaccharides Composition and Applications","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":"University of Manitoba","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Materials science; Compression (physics); Rheology; Composite material; Strain rate; Strain hardening exponent; Hardening (computing); Strain (injury)","score_opus":0.011200717015289133,"score_gpt":0.22398898266445175,"score_spread":0.21278826564916262,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2148727112","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":[0.9969189,0.000047262805,0.000007685104,0.0028378658,0.00002526497,0.000039121052,0.000012879578,0.0000034798788,0.00010755319],"genre_scores_gemma":[0.99905103,0.000027421345,0.00044651874,0.00022175803,0.0000554877,0.0000030907008,3.6931925e-7,6.82991e-7,0.00019361563],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9992086,0.000077286444,0.00027254637,0.00006789183,0.00027110885,0.00010254081],"domain_scores_gemma":[0.9987242,0.00017479778,0.000798546,0.00008767563,0.00016661618,0.000048156795],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000269705,0.000063919906,0.00016160372,0.000002874415,0.00013101184,0.00001430077,0.0005786313,0.000026325897,0.000044385433],"category_scores_gemma":[0.000043547745,0.000019260733,0.00028143846,0.00037438265,0.0003007599,0.000058815058,0.000109153996,0.00017332456,5.829753e-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":[0.000024746032,0.000043477416,0.002380093,0.0000036831375,0.000014013809,5.1824085e-8,0.00010986342,0.000029492427,0.99015784,0.000007373763,0.0004395254,0.006789851],"study_design_scores_gemma":[0.00011119952,0.000061867264,0.1858716,0.00012886206,0.000020621574,0.000024736553,0.0011795418,0.0002492902,0.8114591,0.0001562237,0.0006676385,0.00006931894],"about_ca_topic_score_codex":0.00008877893,"about_ca_topic_score_gemma":0.0000020683096,"teacher_disagreement_score":0.1834915,"about_ca_system_score_codex":0.000025970352,"about_ca_system_score_gemma":0.000031448413,"threshold_uncertainty_score":0.11081623},"labels":[],"label_agreement":null},{"id":"W2150298107","doi":"10.1007/s11746-008-1204-3","title":"Physico‐Chemical Characteristics of Citrus Seeds and Seed Oils from Pakistan","year":2008,"lang":"en","type":"article","venue":"Journal of the American Oil Chemists Society","topic":"Phytochemicals and Antioxidant Activities","field":"Medicine","cited_by":228,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Lethbridge","funders":"","keywords":"Unsaponifiable; Chemistry; Citrus paradisi; Saponification value; Food science; Acid value; Peroxide value; Palmitic acid; Iodine value; Linoleic acid; Botany; Fatty acid; Oleic acid; Rutaceae; Organic chemistry; Biology; Biochemistry","score_opus":0.009769687379694655,"score_gpt":0.248750762142017,"score_spread":0.23898107476232233,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2150298107","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":[0.9987861,0.00021526526,0.00001505925,0.00057961897,0.00004497832,0.000019959813,0.000029882605,0.0000084937365,0.0003006226],"genre_scores_gemma":[0.99657243,0.0009286224,0.0013075353,0.0005235663,0.0004785384,8.759826e-7,0.0000032868938,0.000018393199,0.00016672195],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9988819,0.000018008408,0.00042274993,0.00012742807,0.00037674984,0.00017321469],"domain_scores_gemma":[0.99838233,0.0001358221,0.00095669,0.00021570627,0.00017613401,0.00013330857],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00009926519,0.00015711962,0.0006818121,0.00001103858,0.000057661895,0.000008829519,0.0001626621,0.0000552462,0.000008054584],"category_scores_gemma":[0.00008423972,0.000106793115,0.0004855074,0.00016612324,0.0009396562,0.000060729184,0.000075373566,0.00041224126,3.239888e-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":[0.00016946738,0.00016026775,0.019939344,0.00007830546,0.00021906395,0.000010610291,0.0010169795,7.068391e-8,0.9760586,0.0000014775648,0.0006798422,0.0016659541],"study_design_scores_gemma":[0.0008264329,0.000065775734,0.08527063,0.00021547094,0.0001656669,0.00033018566,0.00064494717,0.00002797372,0.9120457,0.000047190555,0.00024168665,0.000118354474],"about_ca_topic_score_codex":0.000039266364,"about_ca_topic_score_gemma":6.2607896e-8,"teacher_disagreement_score":0.06533128,"about_ca_system_score_codex":0.00007482539,"about_ca_system_score_gemma":0.00014252853,"threshold_uncertainty_score":0.43548968},"labels":[],"label_agreement":null},{"id":"W2170082443","doi":"10.1007/s11746-011-1823-y","title":"Characterization of Fenugreek (<i>Trigonella foenum‐graecum</i>) Seed Lipids","year":2011,"lang":"en","type":"article","venue":"Journal of the American Oil Chemists Society","topic":"Cholesterol and Lipid Metabolism","field":"Medicine","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":"Agriculture and Agri-Food Canada; University of Lethbridge","funders":"","keywords":"Trigonella; Campesterol; Chemistry; Stigmasterol; Food science; Sterol; Composition (language); Linoleic acid; Nutraceutical; Stearic acid; Fatty acid; Ingredient; Cholesterol; Biochemistry; Botany; Chromatography; Biology; Organic chemistry","score_opus":0.0159193786137468,"score_gpt":0.2322866191514014,"score_spread":0.2163672405376546,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2170082443","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":[0.99781084,0.00013461085,0.000048772657,0.0006317439,0.0003489239,0.000042404205,0.000007670522,0.000010920944,0.0009641054],"genre_scores_gemma":[0.9945063,0.00050840643,0.0012739341,0.0012799785,0.00085571356,0.0000015509897,0.0000027134815,0.000026617327,0.0015447615],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9986525,0.000045949335,0.00054481416,0.00012820816,0.0004294212,0.00019910421],"domain_scores_gemma":[0.9976636,0.000030806514,0.0014648032,0.00034828327,0.00033934496,0.00015315136],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00037032162,0.00015959215,0.00058924645,0.000027548129,0.000049839164,0.000008453535,0.00027965565,0.00006307871,0.00003102919],"category_scores_gemma":[0.00009160826,0.00010351168,0.00071487075,0.0003741468,0.00036319374,0.00008363551,0.00006575292,0.0003965563,0.0000025731208],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00022180396,0.0002262693,0.031138575,0.00010994784,0.00020351296,0.0000025695438,0.0036195,3.9408516e-7,0.9571784,0.0000027714011,0.00051804056,0.0067781745],"study_design_scores_gemma":[0.0018893732,0.00021254207,0.48804688,0.00023084733,0.00043765153,0.00037051426,0.0007548901,0.000024243645,0.5006124,0.00002120479,0.007245749,0.00015376332],"about_ca_topic_score_codex":0.000032373133,"about_ca_topic_score_gemma":4.6178306e-7,"teacher_disagreement_score":0.4569083,"about_ca_system_score_codex":0.00006723253,"about_ca_system_score_gemma":0.00015775769,"threshold_uncertainty_score":0.42210838},"labels":[],"label_agreement":null},{"id":"W2182735437","doi":"10.1007/s11746-015-2729-x","title":"Effect of Extraction Method on the Phenolic and Cyanogenic Glucoside Profile of Flaxseed Extracts and their Antioxidant Capacity","year":2015,"lang":"en","type":"article","venue":"Journal of the American Oil Chemists Society","topic":"Phytoestrogen effects and research","field":"Medicine","cited_by":56,"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 International Grains Institute","funders":"","keywords":"Extraction (chemistry); Chemistry; Glucoside; Antioxidant; Phenols; Chromatography; Solvent; Food science; Aqueous solution; Biochemistry; Organic chemistry","score_opus":0.02388209856982435,"score_gpt":0.32770414908064843,"score_spread":0.30382205051082406,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2182735437","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":[0.99788433,0.00064680015,0.00003516218,0.00093434006,0.000038842274,0.0001275928,0.000005679906,0.0000038048022,0.00032347074],"genre_scores_gemma":[0.99860525,0.00036490045,0.0007177792,0.00010535218,0.00012325979,0.0000036180427,2.8431532e-7,0.000014398885,0.000065178385],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9986396,0.00034369153,0.00029528927,0.00012143156,0.0004258585,0.0001741696],"domain_scores_gemma":[0.99767226,0.00089908077,0.0008013345,0.00024723302,0.00022694016,0.00015314513],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0025267168,0.00014499977,0.0005314429,0.00002286082,0.00007397116,0.000010167895,0.0001445347,0.00006439177,0.0000030774272],"category_scores_gemma":[0.0006459878,0.00006142334,0.00031824823,0.00022136605,0.0006590621,0.00004946114,0.000059097365,0.00064609945,2.0546133e-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":[0.00058336864,0.0001154242,0.002059893,0.00025700746,0.00027839426,0.0000020506118,0.0009856436,0.000005077955,0.97871286,0.0000029828136,0.00035714728,0.016640149],"study_design_scores_gemma":[0.0010733522,0.0013434774,0.013938779,0.00023257661,0.00014482063,0.00045022662,0.0007136665,0.00033945445,0.98156387,0.000031382333,0.00011059159,0.000057777503],"about_ca_topic_score_codex":0.00006955102,"about_ca_topic_score_gemma":6.2535435e-7,"teacher_disagreement_score":0.016582372,"about_ca_system_score_codex":0.0000856616,"about_ca_system_score_gemma":0.00015579938,"threshold_uncertainty_score":0.28070164},"labels":[],"label_agreement":null},{"id":"W2200820960","doi":"10.1007/s11746-015-2780-7","title":"Quantification of Nonanal and Oleic Acid Formed During the Ozonolysis of Vegetable Oil Free Fatty Acids or Fatty Acid Methyl Esters","year":2015,"lang":"en","type":"article","venue":"Journal of the American Oil Chemists Society","topic":"Advanced Chemical Sensor Technologies","field":"Engineering","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":"Alberta Innovates; University of Alberta","keywords":"Nonanal; Oleic acid; Ozonolysis; Chemistry; Organic chemistry; Fatty acid; Chromatography; Biochemistry","score_opus":0.015388744146512864,"score_gpt":0.23904464723620536,"score_spread":0.2236559030896925,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2200820960","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":[0.99730444,0.0009774601,0.0010390417,0.00041196373,0.00006273694,0.000023577766,0.000013207729,0.000047713227,0.00011986584],"genre_scores_gemma":[0.9873105,0.0011208944,0.011398252,0.000026056454,0.00004879656,0.0000046521673,6.803516e-7,0.00002781758,0.0000623452],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99858433,0.000023231809,0.00056602276,0.00014143855,0.0004275507,0.00025741223],"domain_scores_gemma":[0.99812466,0.00012715139,0.0008709461,0.0005837454,0.00020916064,0.00008436253],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00024417284,0.0002009814,0.0005237677,0.000028770912,0.00006571359,0.00001650707,0.0008179764,0.00009313353,0.0000025274203],"category_scores_gemma":[0.0005255314,0.0001178976,0.0003241187,0.000518555,0.00072844885,0.00016590858,0.00018645774,0.0004617247,2.8618948e-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":[0.00006689042,0.000024455829,0.0015902331,0.00021486041,0.00023875531,7.5764325e-7,0.0006479216,0.0018562148,0.9891195,0.0000023299535,0.000114897986,0.0061231395],"study_design_scores_gemma":[0.00055274245,0.000035624373,0.002109162,0.00008384615,0.00011212599,0.000043350676,0.0027805462,0.0005885215,0.9933162,0.00012452049,0.00011699818,0.00013639336],"about_ca_topic_score_codex":0.0000144128035,"about_ca_topic_score_gemma":0.0000035875116,"teacher_disagreement_score":0.01035921,"about_ca_system_score_codex":0.00025066445,"about_ca_system_score_gemma":0.000033452903,"threshold_uncertainty_score":0.48077247},"labels":[],"label_agreement":null},{"id":"W2208351456","doi":"10.1007/s11746-015-2779-0","title":"In Vitro Acetylcholinesterase‐Inhibitory Properties of Enzymatic Hemp Seed Protein Hydrolysates","year":2015,"lang":"en","type":"article","venue":"Journal of the American Oil Chemists Society","topic":"Protein Hydrolysis and Bioactive Peptides","field":"Biochemistry, Genetics and Molecular Biology","cited_by":87,"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":"Papain; Pepsin; Chemistry; Hydrolysate; Protease; Peptide; Proteases; Trypsin; Hydrolysis; Enzyme; Enzymatic hydrolysis; Chromatography; Biochemistry; Amino acid; Acetylcholinesterase","score_opus":0.013079279450561573,"score_gpt":0.23379183684652033,"score_spread":0.22071255739595874,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2208351456","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":[0.99765486,0.0013294357,0.000007935789,0.00079855137,0.000044902514,0.000075315664,0.000004146111,0.0000027823235,0.00008205427],"genre_scores_gemma":[0.99760157,0.00009089376,0.0011134924,0.0003712626,0.00030216918,0.000012282206,0.0000014809765,0.000019063113,0.00048776463],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99868107,0.00011244574,0.00049741013,0.00016590166,0.00034066231,0.00020253066],"domain_scores_gemma":[0.9983268,0.000009886037,0.0009912717,0.0003114388,0.0002657381,0.00009486596],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0006223591,0.0001758766,0.0003995142,0.000021551024,0.000034079978,0.000016889062,0.00042434834,0.000075509844,9.357179e-7],"category_scores_gemma":[0.00025445502,0.00011023595,0.0004301047,0.00020504057,0.00044045947,0.00001549516,0.00016154375,0.00024138113,5.6267385e-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":[0.00034684382,0.00014040964,0.00056111236,0.00007415142,0.000115739946,0.0000012442327,0.00042407715,0.000040807896,0.99752206,2.1239485e-7,0.00041447103,0.00035885596],"study_design_scores_gemma":[0.00070758373,0.00010843858,0.00014548784,0.00012387657,0.000028430522,0.000039389546,0.00078818324,0.00005387317,0.9970868,0.000014085832,0.00076691364,0.00013689013],"about_ca_topic_score_codex":0.00005756411,"about_ca_topic_score_gemma":0.0000026053685,"teacher_disagreement_score":0.0012385419,"about_ca_system_score_codex":0.000081142156,"about_ca_system_score_gemma":0.0002516752,"threshold_uncertainty_score":0.44952917},"labels":[],"label_agreement":null},{"id":"W2244060149","doi":"10.1007/s11746-015-2741-1","title":"Apocynaceae Seed Lipids: Characterization and Occurrence of Isoricinoleic Acid and Triacylglycerol Estolides","year":2015,"lang":"en","type":"article","venue":"Journal of the American Oil Chemists Society","topic":"Traditional and Medicinal Uses of Annonaceae","field":"Biochemistry, Genetics and Molecular Biology","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":"National Research Council Canada","keywords":"Apocynaceae; Chemistry; Ricinoleic acid; Castor oil; Organic chemistry; Palmitic acid; Botany; Fatty acid; Biology","score_opus":0.013118600580280125,"score_gpt":0.2436169123334897,"score_spread":0.23049831175320956,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2244060149","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":[0.99781686,0.0010267359,0.00011269073,0.00082582183,0.000104149265,0.000024047102,0.000028220815,0.000002207974,0.000059275546],"genre_scores_gemma":[0.9966612,0.001966543,0.00042575292,0.00049093174,0.00030479743,0.0000012181004,0.000013083151,0.0000065592167,0.0001299059],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9992982,0.00003174676,0.00024179976,0.00011826845,0.00020282062,0.0001071213],"domain_scores_gemma":[0.99893504,0.00001922319,0.00058966305,0.000121658544,0.0002090118,0.00012537291],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00022765328,0.0001070528,0.00023189494,0.0000118511425,0.00003887976,0.000010151744,0.0001507302,0.00004565053,6.6143485e-7],"category_scores_gemma":[0.0001456695,0.00007341565,0.0001256593,0.00009841397,0.00040865608,0.000010856814,0.00006436694,0.00012805349,1.3953175e-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":[0.00023241971,0.000050827544,0.0063576694,0.000050567087,0.00008131517,6.0448224e-7,0.0003831915,0.0000029076887,0.9848882,0.000003594984,0.0011412856,0.0068074088],"study_design_scores_gemma":[0.0035432107,0.001527387,0.10712162,0.00022300394,0.00023439505,0.00068477064,0.002709262,0.00005886967,0.85729295,0.000084221494,0.026157502,0.0003628312],"about_ca_topic_score_codex":0.000008034186,"about_ca_topic_score_gemma":3.765119e-7,"teacher_disagreement_score":0.12759528,"about_ca_system_score_codex":0.000019089017,"about_ca_system_score_gemma":0.00013984268,"threshold_uncertainty_score":0.29938033},"labels":[],"label_agreement":null},{"id":"W2260447383","doi":"10.1007/s11746-016-2798-5","title":"A Quantitative Method of Analysis for Sterol Glycosides in Biodiesel and FAME Using GC‐FID","year":2016,"lang":"en","type":"article","venue":"Journal of the American Oil Chemists Society","topic":"Biodiesel Production and Applications","field":"Engineering","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 Ottawa","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Biodiesel; Chromatography; Gas chromatography; Chemistry; Canola; Reproducibility; Standard addition; Detection limit; Organic chemistry; Food science","score_opus":0.03085658740348167,"score_gpt":0.3122604016883338,"score_spread":0.2814038142848521,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2260447383","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":[0.9355379,0.00030641485,0.062888846,0.0011314511,0.000028118962,0.000034303685,0.000024117837,0.000008289046,0.000040589694],"genre_scores_gemma":[0.8943538,0.00041798194,0.105084725,0.00005691841,0.00003353092,0.0000043580517,1.9680937e-7,0.000008508048,0.00003996884],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99940985,0.000023478053,0.00028300312,0.00008411,0.00009779842,0.00010174446],"domain_scores_gemma":[0.9992036,0.00018333437,0.0003341292,0.00012902953,0.00011653529,0.000033352433],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00034144186,0.00007996089,0.0002957911,0.000041149524,0.000036049874,0.000008379595,0.00012191087,0.000024603509,0.0000028534114],"category_scores_gemma":[0.000073637326,0.00004794195,0.00027061024,0.00046718106,0.00021341514,0.000059002494,0.000022441109,0.00008747401,9.5271e-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":[0.000034033503,0.000026027292,0.0032462615,0.00006700238,0.00072902086,7.327719e-8,0.0013856357,0.001711047,0.9838053,0.00001955047,0.00045262714,0.0085234055],"study_design_scores_gemma":[0.0019153049,0.00015756064,0.016257476,0.000244284,0.0011845727,0.000051050716,0.009926985,0.043187283,0.92265433,0.00056408864,0.0033904437,0.00046662602],"about_ca_topic_score_codex":0.000022805,"about_ca_topic_score_gemma":0.0000051049233,"teacher_disagreement_score":0.06115099,"about_ca_system_score_codex":0.000081055376,"about_ca_system_score_gemma":0.000019305675,"threshold_uncertainty_score":0.19550161},"labels":[],"label_agreement":null},{"id":"W2271979530","doi":"10.1007/s11746-016-2800-2","title":"<sup>1</sup>H‐NMR Characterization of Epoxides Derived from Polyunsaturated Fatty Acids","year":2016,"lang":"en","type":"article","venue":"Journal of the American Oil Chemists Society","topic":"Chemical Synthesis and Reactions","field":"Chemistry","cited_by":60,"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","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Epoxide; Polyunsaturated fatty acid; Chemistry; Organic chemistry; Hydrogen peroxide; Formic acid; Peroxide; Fatty acid; Fish oil; Chemical shift; Fish <Actinopterygii>; Catalysis; Biology","score_opus":0.008212619153856822,"score_gpt":0.21644363336340133,"score_spread":0.2082310142095445,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2271979530","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":[0.9978141,0.00006330107,0.00011472162,0.0013857109,0.000036853016,0.00001178417,0.000098331584,0.000021072285,0.00045410218],"genre_scores_gemma":[0.997487,0.00065904646,0.0005079796,0.00016189103,0.00043209185,0.0000020975494,0.000009539886,0.000028513297,0.0007118252],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9985754,0.000028599665,0.00058694545,0.00018605423,0.0003974184,0.00022561122],"domain_scores_gemma":[0.99734986,0.0002811354,0.0016098622,0.00038185576,0.00024669067,0.00013059429],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0001248811,0.00020128634,0.0004728739,0.000011586967,0.000096995434,0.000024119783,0.00048879994,0.0001259248,0.00023009557],"category_scores_gemma":[0.00023038161,0.0001082078,0.0007173563,0.00021743335,0.00050834083,0.00013141817,0.000093978844,0.00030612282,0.0000030295548],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00006844753,0.00010599418,0.0047784243,0.000032450167,0.00028314185,9.82875e-7,0.0003567736,0.0000029400169,0.97907823,9.133628e-7,0.00018414126,0.015107551],"study_design_scores_gemma":[0.00044791112,0.000009345237,0.007972492,0.00031515295,0.00011577132,0.000026888674,0.00050577655,0.000042960237,0.98824483,0.000030292887,0.002133433,0.00015513977],"about_ca_topic_score_codex":0.000062425424,"about_ca_topic_score_gemma":3.608249e-7,"teacher_disagreement_score":0.014952411,"about_ca_system_score_codex":0.00024081192,"about_ca_system_score_gemma":0.000115745395,"threshold_uncertainty_score":0.4412586},"labels":[],"label_agreement":null},{"id":"W2274815191","doi":"10.1007/s11746-015-2760-y","title":"Solvent and Extraction Conditions Control the Assayable Phenolic Content and Antioxidant Activities of Seeds of Black Beans, Canola and Millet","year":2015,"lang":"en","type":"article","venue":"Journal of the American Oil Chemists Society","topic":"Phytochemicals and Antioxidant Activities","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":"Memorial University of Newfoundland","funders":"","keywords":"Canola; Oxygen radical absorbance capacity; Chemistry; Acetone; Solvent; Extraction (chemistry); Antioxidant; Methanol; Food science; Chromatography; Organic chemistry; DPPH","score_opus":0.021774961640666952,"score_gpt":0.2694798768236096,"score_spread":0.24770491518294263,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2274815191","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":[0.99547315,0.0015798899,0.00003314946,0.0025194553,0.000033749824,0.00006410105,0.000039055354,0.0000036712518,0.00025376037],"genre_scores_gemma":[0.9968872,0.0023378176,0.00014074198,0.00032087704,0.000094702445,0.0000023708935,7.336442e-7,0.000010093178,0.00020543182],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9991159,0.00004502405,0.00032011123,0.000093800154,0.00029184239,0.0001333519],"domain_scores_gemma":[0.99847525,0.00020728231,0.0008756138,0.00013289081,0.00020299948,0.000105964165],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00037557166,0.00012219869,0.0004972255,0.00001792016,0.00006900802,0.000015039873,0.00007331502,0.000049113376,0.0000023451612],"category_scores_gemma":[0.000107577376,0.000070429494,0.00018177084,0.00008831816,0.0014314476,0.0001013144,0.00004165964,0.00031614455,2.8495057e-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":[0.0001706664,0.00012319336,0.008222294,0.00015357895,0.0003410758,0.0000013018924,0.001928827,0.0000038121502,0.9869555,0.000015338795,0.0016004256,0.0004839668],"study_design_scores_gemma":[0.004398403,0.0005111768,0.08346416,0.00066024164,0.0008141163,0.0007893042,0.046878252,0.00034570732,0.86083865,0.00019760682,0.00090840727,0.00019397367],"about_ca_topic_score_codex":0.00013588359,"about_ca_topic_score_gemma":0.0000027624822,"teacher_disagreement_score":0.12611687,"about_ca_system_score_codex":0.00005824556,"about_ca_system_score_gemma":0.0001424257,"threshold_uncertainty_score":0.5274228},"labels":[],"label_agreement":null},{"id":"W2311151326","doi":"10.1007/s11746-016-2792-y","title":"Physicochemical and Rheological Characterization of Roll‐in Shortenings","year":2016,"lang":"en","type":"article","venue":"Journal of the American Oil Chemists Society","topic":"Food Chemistry and Fat Analysis","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":"University of Guelph","funders":"","keywords":"Rheology; Yield (engineering); Chemistry; Materials science; Composite material","score_opus":0.005982858003847453,"score_gpt":0.1911728416729746,"score_spread":0.18518998366912715,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2311151326","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":[0.99746376,0.000026823504,0.0000021221795,0.002366274,0.000010826146,0.0000076194037,0.000006372613,0.0000030991052,0.000113079856],"genre_scores_gemma":[0.9992202,0.0002846966,0.000055085704,0.00013854241,0.00012926768,4.9827065e-7,0.0000013081388,5.824806e-7,0.00016981633],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99932534,0.000022905284,0.00025771436,0.000104763705,0.00017360489,0.000115680334],"domain_scores_gemma":[0.9992391,0.00010543934,0.0004907693,0.000042670268,0.00007248239,0.00004955655],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00016878254,0.00008020196,0.00025870302,0.000002299264,0.000032587504,0.0000076097426,0.00022109563,0.00004523241,0.000027511038],"category_scores_gemma":[0.00006261848,0.000022182847,0.00027161092,0.00024957885,0.0003450823,0.0000574815,0.00006311462,0.00011319463,2.2081161e-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":[0.000034154567,0.000045821085,0.017066993,0.000005092167,0.000026468007,4.8937846e-7,0.000058088746,1.2441504e-7,0.96059555,0.000002196683,0.000053325533,0.022111706],"study_design_scores_gemma":[0.0001650561,0.000067341774,0.11849003,0.000060984396,0.000029391924,0.000019959974,0.00019184107,0.000016278416,0.8804908,0.000069795096,0.00031672465,0.000081833954],"about_ca_topic_score_codex":0.000009441519,"about_ca_topic_score_gemma":0.0000010027202,"teacher_disagreement_score":0.10142304,"about_ca_system_score_codex":0.000026769445,"about_ca_system_score_gemma":0.000007636484,"threshold_uncertainty_score":0.12714702},"labels":[],"label_agreement":null},{"id":"W2326030066","doi":"10.1007/s11746-016-2818-5","title":"Physical Characteristics of Peanut Butter Influenced by Fully Hydrogenated Flixweed Seed Oil (<i>Descurainia sophia</i> L.) as a Stabilizer","year":2016,"lang":"en","type":"article","venue":"Journal of the American Oil Chemists Society","topic":"Seed Germination and Physiology","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 Guelph; Western University","funders":"Trent University; Brescia University College","keywords":"Stabilizer (aeronautics); Peanut butter; Peanut oil; Food science; Flavor; Chemistry; Mathematics; Engineering; Organic chemistry","score_opus":0.006186435362553158,"score_gpt":0.2223491988365495,"score_spread":0.21616276347399632,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2326030066","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":[0.99356306,0.00003503557,4.191517e-7,0.0060519804,0.00008967861,0.000020191335,0.00007169792,0.000014262664,0.0001536584],"genre_scores_gemma":[0.9967608,0.00013144447,0.0000329325,0.0013687672,0.0003243131,0.0000026525986,0.0000052336213,0.0000028556492,0.0013709948],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9985973,0.000115367264,0.00045285255,0.00018918063,0.0003796434,0.0002656555],"domain_scores_gemma":[0.9977986,0.0003758039,0.0012219154,0.00011343491,0.00036014934,0.00013005415],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00024700369,0.00018677207,0.0004713205,0.0000049055025,0.00010016942,0.000018313413,0.0005455561,0.000071941504,0.00007446916],"category_scores_gemma":[0.00018559923,0.000057972105,0.00057239423,0.00033915252,0.0006446067,0.00008923668,0.000093667935,0.00023039777,0.000007067255],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00010863738,0.00015200584,0.0019530514,0.000013001946,0.00006837569,8.856151e-7,0.00046891166,3.656055e-7,0.97470313,0.0000022996176,0.0017243128,0.020805048],"study_design_scores_gemma":[0.0012029415,0.0006360377,0.11087839,0.00017335964,0.000113330134,0.000064489854,0.0010818348,0.00005817075,0.86583817,0.00028933535,0.019173218,0.0004907248],"about_ca_topic_score_codex":0.000040987044,"about_ca_topic_score_gemma":9.878543e-7,"teacher_disagreement_score":0.10892534,"about_ca_system_score_codex":0.00007288793,"about_ca_system_score_gemma":0.00005631297,"threshold_uncertainty_score":0.23750803},"labels":[],"label_agreement":null},{"id":"W2340851626","doi":"10.1007/s11746-016-2828-3","title":"Crystallization Kinetics of Coconut Oil in the Presence of Sorbitan Esters with Different Fatty Acid Moieties","year":2016,"lang":"en","type":"article","venue":"Journal of the American Oil Chemists Society","topic":"Food Chemistry and Fat Analysis","field":"Agricultural and Biological Sciences","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":"Toronto Metropolitan University","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Crystallization; Sorbitan; Melting point; Kinetics; Chemistry; Coconut oil; Chemical engineering; Chromatography; Organic chemistry; Fatty acid; Fatty acid ester; Biochemistry","score_opus":0.0092145695842574,"score_gpt":0.20184661262055978,"score_spread":0.19263204303630238,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2340851626","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":[0.99731046,0.000083885774,0.000015898744,0.0023658604,0.0000105685685,0.000011306211,0.000010336725,0.0000021127282,0.00018954466],"genre_scores_gemma":[0.9991834,0.00045532853,0.00009197844,0.000082986015,0.000057259735,0.0000015344872,0.0000010509441,9.0454984e-7,0.00012553096],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9990287,0.000055704168,0.00031426546,0.000091992646,0.0003852231,0.0001241594],"domain_scores_gemma":[0.99864143,0.00021132719,0.00086690136,0.00009655658,0.00015008771,0.00003369359],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00017057128,0.00010359042,0.00026237118,0.0000031441907,0.000037094233,0.000012124324,0.00052689685,0.00003450128,0.000013608481],"category_scores_gemma":[0.0000672195,0.000024189,0.000266237,0.00031065097,0.00056182616,0.00004962424,0.00004896938,0.000113927534,4.85803e-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":[0.000056193723,0.00010168289,0.012303438,0.00003120669,0.000055083758,4.26613e-7,0.0005626618,0.00001689061,0.9812915,0.0000020740251,0.00012017746,0.00545868],"study_design_scores_gemma":[0.0002085241,0.00020280495,0.030576251,0.00018014087,0.000061160856,0.000012589446,0.0047660763,0.0000133421645,0.96372813,0.000038099708,0.00012753591,0.00008536222],"about_ca_topic_score_codex":0.000029600647,"about_ca_topic_score_gemma":0.00002492986,"teacher_disagreement_score":0.018272813,"about_ca_system_score_codex":0.000035675035,"about_ca_system_score_gemma":0.000010477827,"threshold_uncertainty_score":0.20700718},"labels":[],"label_agreement":null},{"id":"W2345173119","doi":"10.1007/s11746-016-2838-1","title":"Chemical Changes and Oxidative Stability of Peanuts as Affected by the Dry‐Blanching","year":2016,"lang":"en","type":"article","venue":"Journal of the American Oil Chemists Society","topic":"Coconut Research and Applications","field":"Chemistry","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":"Memorial University of Newfoundland","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Chemistry; Blanching; Food science; TBARS; Antioxidant; Lipid oxidation; Peroxide value; Tocopherol; DPPH; Thiobarbituric acid; Peanut oil; Oxidative phosphorylation; Peroxide; Maillard reaction; Biochemistry; Raw material; Lipid peroxidation; Organic chemistry; Vitamin E","score_opus":0.010003298050963973,"score_gpt":0.2686005544982748,"score_spread":0.25859725644731085,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2345173119","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":[0.9918842,0.00024835594,0.000018918188,0.006724278,0.0000074023333,0.000027520076,0.000041266787,0.000008807966,0.0010392831],"genre_scores_gemma":[0.9985224,0.00059944723,0.00016562725,0.00013404773,0.00013420665,0.000009238392,0.0000011492415,0.000010648212,0.00042326262],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9989656,0.000045012282,0.00023281641,0.00015167243,0.00038977183,0.0002151278],"domain_scores_gemma":[0.9980644,0.00060091197,0.0006691739,0.00035536042,0.00018836823,0.00012177711],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00039113077,0.00012485642,0.00026067323,0.000005020288,0.00010832988,0.000020588366,0.00051017734,0.00004193811,0.00008782224],"category_scores_gemma":[0.0005155184,0.000057570694,0.00022724998,0.00016147534,0.0010777136,0.00004685657,0.00019306586,0.00036109085,4.956642e-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":[0.000036868092,0.00006617642,0.001028385,0.000053556738,0.000098283665,2.7868012e-7,0.0006882222,2.6189266e-8,0.96199805,0.0000035680994,0.0030655551,0.032961026],"study_design_scores_gemma":[0.00039113988,0.000020820165,0.00056176085,0.00008861524,0.00002975874,0.00002510045,0.0017165466,0.000007641296,0.99493116,0.00010136291,0.0020466484,0.00007945768],"about_ca_topic_score_codex":0.00005370211,"about_ca_topic_score_gemma":0.000002847821,"teacher_disagreement_score":0.032933094,"about_ca_system_score_codex":0.00013885442,"about_ca_system_score_gemma":0.00011409387,"threshold_uncertainty_score":0.39708805},"labels":[],"label_agreement":null},{"id":"W2417487974","doi":"10.1007/s11746-016-2850-5","title":"Chemical Compositions and Mineral Contents of Some Hull‐Less Pumpkin Seed and Oils","year":2016,"lang":"en","type":"article","venue":"Journal of the American Oil Chemists Society","topic":"Advances in Cucurbitaceae Research","field":"Biochemistry, Genetics and Molecular Biology","cited_by":66,"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":"Institute of Population and Public Health; Selçuk Üniversitesi; King Saud University","keywords":"Chemistry; Potassium; Food science; Pumpkin seed; Stearic acid; Palmitic acid; Phosphorus; Oleic acid; Linoleic acid; Phenol; Antioxidant; Fatty acid; Botany; Biology; Biochemistry; Organic chemistry","score_opus":0.011829844988938494,"score_gpt":0.28683096425819654,"score_spread":0.275001119269258,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2417487974","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":[0.99753654,0.00074190233,0.000124489,0.0014256065,0.000034374356,0.000023260804,0.000023590024,0.0000017191478,0.00008849173],"genre_scores_gemma":[0.9953657,0.0017952286,0.0021033045,0.00021943625,0.00018562317,0.0000018808126,0.0000014678579,0.000012851841,0.00031452507],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99915963,0.00004043235,0.00024988785,0.00014904991,0.00022198526,0.00017903495],"domain_scores_gemma":[0.9990338,0.000067634544,0.00040963315,0.0001983063,0.00017985415,0.00011075523],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00018173525,0.00011012914,0.00024694577,0.000009230075,0.000050218387,0.000010025592,0.00025053974,0.000057398425,0.0000015065335],"category_scores_gemma":[0.00014335144,0.000065498265,0.0001827202,0.00006707569,0.0011484072,0.00001030268,0.00023200714,0.00014598959,1.2793122e-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":[0.00008855096,0.000047704456,0.0064276997,0.000035201505,0.00011646596,0.0000010638289,0.000057250774,7.7179993e-7,0.98969203,0.000008881659,0.0006115492,0.002912805],"study_design_scores_gemma":[0.0009613525,0.000102218335,0.0030891367,0.00008502488,0.00003003184,0.00016148055,0.00023912317,0.000009168242,0.9944727,0.00007229596,0.0006731955,0.000104283004],"about_ca_topic_score_codex":0.0000073937886,"about_ca_topic_score_gemma":5.4653003e-7,"teacher_disagreement_score":0.004780634,"about_ca_system_score_codex":0.0000360552,"about_ca_system_score_gemma":0.000055295604,"threshold_uncertainty_score":0.42313543},"labels":[],"label_agreement":null},{"id":"W2463535310","doi":"10.1007/s11746-015-2676-6","title":"Characterization of a Partially Purified Extract from Flax (<i>Linum</i><i>usitatissimum</i> L.) Seed","year":2015,"lang":"en","type":"article","venue":"Journal of the American Oil Chemists Society","topic":"Phytoestrogen effects and research","field":"Medicine","cited_by":9,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":true,"ca_institutions":"Canadian International Grains Institute","funders":"","keywords":"Linum; Chemistry; Emulsion; Ferulic acid; Antioxidant; Food science; Caffeic acid; Lipid oxidation; Glycoside; Biochemistry; Botany; Organic chemistry; Biology","score_opus":0.021884683033191132,"score_gpt":0.2938594038537726,"score_spread":0.2719747208205815,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2463535310","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":[0.9967365,0.00017937718,0.00016047743,0.0022982527,0.00014197803,0.00006644174,0.000024438848,0.000009681046,0.0003828369],"genre_scores_gemma":[0.99620414,0.0002141172,0.0016950782,0.000679988,0.0006010323,0.0000026508217,0.000010787717,0.000025047288,0.00056717097],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9982278,0.000107312284,0.0004878777,0.00014029855,0.0008045801,0.00023216885],"domain_scores_gemma":[0.99756414,0.00013325259,0.0011235855,0.00031505007,0.00056520366,0.0002987473],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0006774778,0.00014719595,0.0005548918,0.000020376472,0.00005108418,0.000021409514,0.00028650748,0.00006779474,0.000016977294],"category_scores_gemma":[0.0003367215,0.000089907764,0.00049926975,0.00034440696,0.00034847215,0.0000985664,0.00007233865,0.0004909833,0.0000027287479],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0004761505,0.00023501011,0.0068597407,0.00006108128,0.00030264998,0.000016848851,0.0012942046,0.000013903311,0.9835336,7.403067e-7,0.0015828556,0.005623197],"study_design_scores_gemma":[0.0026641004,0.0005502571,0.064638026,0.00032406583,0.0003018686,0.00015540165,0.0008632337,0.0006495219,0.92605436,0.00005318396,0.0035820592,0.00016395476],"about_ca_topic_score_codex":0.00006372017,"about_ca_topic_score_gemma":0.0000012409946,"teacher_disagreement_score":0.057778284,"about_ca_system_score_codex":0.0001548238,"about_ca_system_score_gemma":0.00071585126,"threshold_uncertainty_score":0.3666332},"labels":[],"label_agreement":null},{"id":"W2486022463","doi":"10.1007/s11746-016-2872-z","title":"Deterioration Kinetics of Crude Palm Oil, Canola Oil and Blend During Repeated Deep‐Fat Frying","year":2016,"lang":"en","type":"article","venue":"Journal of the American Oil Chemists Society","topic":"Edible Oils Quality and Analysis","field":"Chemistry","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":"McGill University","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Canola; Chemistry; Peroxide value; Arrhenius equation; Correlation coefficient; Deep frying; Palm oil; Kinetics; Activation energy; Food science; Organic chemistry; Mathematics","score_opus":0.009823931119133166,"score_gpt":0.24067061671766377,"score_spread":0.2308466855985306,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2486022463","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":[0.9976128,0.0006788721,0.000024574443,0.00079442473,0.00004522981,0.0000021639503,0.0000125804045,0.000014461792,0.0008149302],"genre_scores_gemma":[0.9862701,0.009478186,0.0010037416,0.000107896696,0.00033862432,0.0000014119659,0.000001239682,0.000025565816,0.0027731878],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9983277,0.00005048383,0.0006937902,0.0002046382,0.0004680771,0.00025532377],"domain_scores_gemma":[0.9973073,0.0001630113,0.0017608518,0.00036904818,0.00026868074,0.00013112793],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000277231,0.00019655688,0.00048336544,0.000023384653,0.0001240056,0.000038483056,0.00036098016,0.000094774034,0.000061893945],"category_scores_gemma":[0.0002896028,0.0001252643,0.00048425441,0.00027460628,0.00045605228,0.00012603869,0.00012379582,0.00029023938,5.265318e-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":[0.000049546532,0.00004970643,0.0044379164,0.0006675143,0.00023921627,0.000004416965,0.00091840624,0.000009376653,0.96283644,5.9348235e-7,0.00009272895,0.03069413],"study_design_scores_gemma":[0.00072000193,0.000022051998,0.000508818,0.0008680475,0.00021772509,0.00007050209,0.001715277,0.000035778645,0.99530846,0.000018932056,0.0003287248,0.00018566806],"about_ca_topic_score_codex":0.00008123724,"about_ca_topic_score_gemma":0.000016157153,"teacher_disagreement_score":0.032472026,"about_ca_system_score_codex":0.00020446237,"about_ca_system_score_gemma":0.000057057543,"threshold_uncertainty_score":0.510813},"labels":[],"label_agreement":null},{"id":"W2558992605","doi":"10.1007/s11746-016-2922-6","title":"Functional Properties of Protein Isolates Produced by Aqueous Extraction of De‐hulled Yellow Mustard","year":2016,"lang":"en","type":"article","venue":"Journal of the American Oil Chemists Society","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":23,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Toronto","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Protein isolate; Chemistry; Extraction (chemistry); Solubility; Soy protein; Brassica; Isoelectric point; Aqueous solution; Absorption of water; Food science; Plant protein; Chromatography; Protein purification; Botany; Biochemistry; Organic chemistry; Biology","score_opus":0.015927288173429616,"score_gpt":0.2013539519455197,"score_spread":0.18542666377209008,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2558992605","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":[0.99658614,0.00043295947,0.0000069395173,0.0027429177,0.000066741784,0.00009087779,0.000010784194,0.000009538732,0.000053093525],"genre_scores_gemma":[0.9983485,0.00008198659,0.00013727721,0.000048143724,0.00023285778,0.000009776168,3.4522643e-7,0.000002034684,0.0011390952],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9987825,0.00010134786,0.0004496244,0.00013218532,0.00036304808,0.00017125886],"domain_scores_gemma":[0.99797297,0.00007146954,0.001488424,0.00009180393,0.000320773,0.000054545457],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00056291156,0.00011639375,0.00030574144,0.0000043548207,0.00007680339,0.000010830375,0.00034736202,0.000058197493,0.00003152191],"category_scores_gemma":[0.00024179497,0.000032938708,0.0003773675,0.00018800014,0.0003709263,0.00009822714,0.00005486592,0.00015837348,0.0000010381807],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00016654599,0.00010781944,0.0005785219,0.000043869928,0.000079865174,2.0553352e-7,0.0001528926,0.0000019934635,0.98086685,7.7492336e-7,0.002109071,0.015891585],"study_design_scores_gemma":[0.00018541113,0.00024713983,0.00086782797,0.0002169252,0.000019134444,0.000037506197,0.000616224,0.000007491996,0.99592334,0.000022257818,0.0017720422,0.00008468168],"about_ca_topic_score_codex":0.00011525955,"about_ca_topic_score_gemma":0.0000037909062,"teacher_disagreement_score":0.015806902,"about_ca_system_score_codex":0.00012988385,"about_ca_system_score_gemma":0.000062087354,"threshold_uncertainty_score":0.13666935},"labels":[],"label_agreement":null},{"id":"W2564687361","doi":"10.1007/s11746-016-2935-1","title":"Estimating Thermodynamic Properties of Pure Triglyceride Systems Using the Triglyceride Property Calculator","year":2016,"lang":"en","type":"article","venue":"Journal of the American Oil Chemists Society","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":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Dalhousie University; University of Guelph","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Calculator; Enthalpy of fusion; Consistency (knowledge bases); Enthalpy; Thermodynamics; Melting point; Computer science; Mathematics; Chemistry; Physics; Discrete mathematics; Organic chemistry","score_opus":0.020092129003655933,"score_gpt":0.21825408036363314,"score_spread":0.19816195135997722,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2564687361","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":[0.9975997,0.0004465333,0.000023749679,0.0016918145,0.000102456084,0.00004793516,0.000009842036,0.0000107434535,0.00006721473],"genre_scores_gemma":[0.9985745,0.000075014475,0.00021391701,0.00010276173,0.0004517751,0.0000035681942,3.372862e-7,0.0000029639507,0.00057517487],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99851084,0.0000954526,0.00053984363,0.00016095622,0.00045250636,0.00024040797],"domain_scores_gemma":[0.99793833,0.00013865091,0.0014466386,0.00015715505,0.00024512847,0.00007407488],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00044212295,0.0001804131,0.00044908444,0.0000035640624,0.00026287913,0.000044725854,0.00075051386,0.000060981227,0.000011609392],"category_scores_gemma":[0.00018938402,0.00003403323,0.0007487682,0.0004061856,0.0005823301,0.00010236687,0.00010814137,0.00021570027,4.2127132e-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":[0.000065493994,0.000040681545,0.0005857407,0.000056114044,0.00019193804,9.087032e-7,0.00020708409,0.00013649109,0.9881814,9.060509e-7,0.00013911042,0.01039414],"study_design_scores_gemma":[0.0005685113,0.00017763159,0.0014922947,0.0011320828,0.0004559524,0.0002605822,0.0051391036,0.013140405,0.9761422,0.000035492936,0.0010473572,0.00040833344],"about_ca_topic_score_codex":0.00023714536,"about_ca_topic_score_gemma":0.0000049464443,"teacher_disagreement_score":0.013003914,"about_ca_system_score_codex":0.00013944849,"about_ca_system_score_gemma":0.000061641505,"threshold_uncertainty_score":0.21456194},"labels":[],"label_agreement":null},{"id":"W2567510855","doi":"10.1007/s11746-016-2925-3","title":"Synthesis of Chlorinated and Non‐chlorinated Polyols from Model Cross‐Metathesis Modified Triacylglycerols","year":2016,"lang":"en","type":"article","venue":"Journal of the American Oil Chemists Society","topic":"biodegradable polymer synthesis and properties","field":"Materials Science","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":"Trent University","funders":"Natural Sciences and Engineering Research Council of Canada; Industry Canada; Grain Farmers of Ontario","keywords":"Polyol; Moiety; Chemistry; Organic chemistry; Metathesis; Regioselectivity; Polyurethane; Crystallization; Diol; Catalysis; Polymerization; Polymer","score_opus":0.01925162073304661,"score_gpt":0.24228621846517626,"score_spread":0.22303459773212964,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2567510855","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":[0.9960571,0.0014143654,0.00020487499,0.0018085127,0.00013723524,0.000038969298,0.0001306496,0.000019230476,0.00018909674],"genre_scores_gemma":[0.9956994,0.001065693,0.0023182565,0.00016435614,0.000120200006,0.000011081349,1.8608486e-7,0.00003309001,0.0005877185],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9978488,0.00011932788,0.00080613024,0.00030136088,0.00056491076,0.00035944715],"domain_scores_gemma":[0.99656934,0.00071825646,0.0017524024,0.0005209835,0.00028061055,0.00015841203],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0009043478,0.00028458916,0.00087643735,0.000031442276,0.00017533904,0.00008550724,0.0008600607,0.00010458745,0.000056316378],"category_scores_gemma":[0.00050543156,0.00014140992,0.0005806143,0.00023329671,0.0011642595,0.00027640993,0.00019611271,0.00018072552,0.000003395095],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0006466294,0.000079802936,0.0005894528,0.00004161543,0.00017507987,0.0000011205356,0.00071617146,0.000017458098,0.9638095,0.0000042479946,0.00020724269,0.03371168],"study_design_scores_gemma":[0.0007207636,0.00005512197,0.0016196801,0.00024175532,0.00017642217,0.000013006207,0.00030076402,0.00070873456,0.995715,0.00017338638,0.000060850434,0.00021447045],"about_ca_topic_score_codex":0.0005035227,"about_ca_topic_score_gemma":0.0000017768045,"teacher_disagreement_score":0.033497207,"about_ca_system_score_codex":0.00011044475,"about_ca_system_score_gemma":0.00019398551,"threshold_uncertainty_score":0.5766529},"labels":[],"label_agreement":null},{"id":"W2568325256","doi":"10.1007/s11746-016-2946-y","title":"Evaluation of Simple and Inexpensive High‐Throughput Methods for Phytic Acid Determination","year":2017,"lang":"en","type":"article","venue":"Journal of the American Oil Chemists Society","topic":"Phytase and its Applications","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":"University of Saskatchewan","funders":"United Soybean Board","keywords":"Phytic acid; Throughput; Simple (philosophy); Chemistry; Process engineering; Biochemical engineering; Computer science; Food science; Chromatography; Biotechnology; Biology; Engineering; Telecommunications","score_opus":0.054841906387241936,"score_gpt":0.3881426773562059,"score_spread":0.33330077096896393,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2568325256","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":[0.997629,0.00014741048,0.00013630268,0.0018875713,0.00003295856,0.000058367998,0.000015259118,0.0000019423414,0.00009117251],"genre_scores_gemma":[0.9932311,0.00014532666,0.0062417346,0.00015937208,0.000191727,0.000009059711,0.0000025841211,7.55862e-7,0.000018328585],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9993845,0.00005850063,0.00018138454,0.00008484298,0.0002120416,0.00007869393],"domain_scores_gemma":[0.9979677,0.00017643315,0.0011366791,0.000092765105,0.0005942799,0.00003212617],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0010290635,0.00005985058,0.00017045064,0.0000018399382,0.000266487,0.000030440693,0.000262945,0.000024850435,0.0000058910578],"category_scores_gemma":[0.0005053715,0.00002192094,0.00016997995,0.00005958883,0.00021544965,0.000107656,0.000058764515,0.00006564618,9.353532e-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":[0.0000054648185,0.000016762471,0.00013865271,0.000004542794,0.00001932831,1.0415273e-8,0.000094482144,0.0000010386783,0.6070224,0.0000057489447,0.00035343083,0.39233816],"study_design_scores_gemma":[0.00048361876,0.00018257866,0.11001979,0.000033479315,0.00030160867,0.00001297718,0.0009749876,0.0018701297,0.87561077,0.0069076424,0.003480782,0.00012166058],"about_ca_topic_score_codex":0.000054633514,"about_ca_topic_score_gemma":0.000008548088,"teacher_disagreement_score":0.39221647,"about_ca_system_score_codex":0.00004568097,"about_ca_system_score_gemma":0.000027754115,"threshold_uncertainty_score":0.20496297},"labels":[],"label_agreement":null},{"id":"W2571602419","doi":"10.1007/s11746-016-2942-2","title":"Production of Isopropyl and Methyl Esters from Yellow Mustard Oil/IPA Miscellas","year":2017,"lang":"en","type":"article","venue":"Journal of the American Oil Chemists Society","topic":"Biodiesel Production and Applications","field":"Engineering","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 Toronto","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Transesterification; Potassium hydroxide; Chemistry; Methanol; Biodiesel; Isopropyl alcohol; Organic chemistry; Biodiesel production; Solvent; Yield (engineering); Nuclear chemistry; Extraction (chemistry); Chromatography; Catalysis; Materials science","score_opus":0.011111213074416367,"score_gpt":0.2316826769446729,"score_spread":0.22057146387025653,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2571602419","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":[0.993992,0.0004176192,0.000029085159,0.00404158,0.00035396963,0.000016455317,0.000006525256,0.00001774803,0.0011250409],"genre_scores_gemma":[0.991964,0.0017213009,0.004172081,0.00006901435,0.00041049506,0.0000023506427,5.71197e-7,0.000016350967,0.0016438244],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99935484,0.000012519281,0.0002389037,0.00011816546,0.00017012327,0.000105472376],"domain_scores_gemma":[0.998818,0.000021264314,0.00054963323,0.0004427896,0.00010967434,0.000058660713],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00018632444,0.00010485621,0.00022550843,0.000009227534,0.00016354719,0.000037135767,0.00030215716,0.000035692097,0.000009370641],"category_scores_gemma":[0.00008147409,0.0000775279,0.00019083309,0.000067397035,0.0005148455,0.000081244434,0.00005173105,0.0002635829,0.0000011718323],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000016671143,0.000038740975,0.00095108274,0.000120952056,0.00024770506,3.122748e-7,0.00179763,0.00025721142,0.92829204,0.000002130836,0.027394306,0.040881205],"study_design_scores_gemma":[0.00037383303,0.000025405707,0.0054598483,0.00010632104,0.00016262913,0.00003871947,0.0030420378,0.00045163228,0.94589436,0.00008634227,0.044143725,0.00021511881],"about_ca_topic_score_codex":0.00006224726,"about_ca_topic_score_gemma":0.0000026071216,"teacher_disagreement_score":0.04066609,"about_ca_system_score_codex":0.000057735884,"about_ca_system_score_gemma":0.000023933011,"threshold_uncertainty_score":0.3161496},"labels":[],"label_agreement":null},{"id":"W2589441767","doi":"10.1007/s11746-017-2963-5","title":"Using Mettler Dropping Point Data from Dilute Soybean Oil‐Triglyceride Mixtures to Estimate Thermodynamic Properties for Corresponding Pure Triglyceride","year":2017,"lang":"en","type":"article","venue":"Journal of the American Oil Chemists Society","topic":"Food Chemistry and Fat Analysis","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 Guelph","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Stearic acid; Palmitic acid; Elaidic acid; Melting point; Soybean oil; Triglyceride; Chemistry; Differential scanning calorimetry; Freezing point; Chromatography; Thermodynamics; Organic chemistry; Fatty acid; Food science; Biochemistry; Physics","score_opus":0.06793440466315617,"score_gpt":0.3149424143572285,"score_spread":0.2470080096940723,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2589441767","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":[0.99451065,0.00022075948,0.00007224444,0.004631126,0.000203219,0.000040999523,0.00016572935,0.000015905023,0.00013936644],"genre_scores_gemma":[0.994602,0.00006546923,0.0032035806,0.0004388896,0.00092398725,0.00000422176,0.00002337866,0.000006433747,0.00073203497],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99831396,0.00004962996,0.00047409203,0.00038371157,0.00039729185,0.0003813219],"domain_scores_gemma":[0.99743015,0.0001969893,0.0014963758,0.0005201547,0.0001814431,0.00017488422],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00058152014,0.0002680839,0.00056899065,0.000007784215,0.001057507,0.00041017725,0.0024854715,0.00008124986,0.00003652767],"category_scores_gemma":[0.0006160037,0.00010031136,0.00068642217,0.00020130209,0.00035770162,0.0003187798,0.0006254263,0.00032779248,0.0000015063376],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00031002078,0.000040106457,0.00045759455,0.000023791697,0.00031351473,0.0000029779803,0.00022681785,0.00011636794,0.9829555,6.2081796e-7,0.0013407958,0.014211859],"study_design_scores_gemma":[0.0009753685,0.00020755245,0.0038950464,0.0008053711,0.0010452413,0.000101709054,0.0033555883,0.034411483,0.94673085,0.00025899836,0.007205589,0.0010072234],"about_ca_topic_score_codex":0.00042586902,"about_ca_topic_score_gemma":0.000047137524,"teacher_disagreement_score":0.036224704,"about_ca_system_score_codex":0.00014998797,"about_ca_system_score_gemma":0.00005572727,"threshold_uncertainty_score":0.8133596},"labels":[],"label_agreement":null},{"id":"W2599746328","doi":"10.1007/s11746-017-2979-x","title":"Effect of Fatty Acid Unsaturation on Phytosteryl Ester Degradation","year":2017,"lang":"en","type":"article","venue":"Journal of the American Oil Chemists Society","topic":"Cholesterol and Lipid Metabolism","field":"Medicine","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 Lethbridge","funders":"Narodowym Centrum Nauki; Narodowe Centrum Nauki","keywords":"Degree of unsaturation; Stigmasterol; Linolenate; Chemistry; Stearate; Degradation (telecommunications); Organic chemistry; Fatty acid; Sterol; Moiety; Polyunsaturated fatty acid; Double bond; Stearic acid; Chemical decomposition; Decomposition; Chromatography; Biochemistry; Cholesterol","score_opus":0.009974598554741029,"score_gpt":0.2917717030387057,"score_spread":0.28179710448396467,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2599746328","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":[0.99656194,0.00006470327,0.000022489212,0.0023074509,0.00030077886,0.000045793135,0.0000028928253,0.0000047641265,0.0006891662],"genre_scores_gemma":[0.99731964,0.00014415172,0.00034862032,0.00068857666,0.0006431364,0.0000015576759,0.0000014119964,0.00001319454,0.000839737],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99901813,0.000057027515,0.00029859782,0.000102809005,0.00040435046,0.00011910419],"domain_scores_gemma":[0.9975986,0.000075986056,0.0016096276,0.000491843,0.00014843262,0.00007549755],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000495965,0.00012897016,0.00045030628,0.000014059135,0.0001229244,0.000033462282,0.00025978577,0.00004671751,0.0000055098803],"category_scores_gemma":[0.00030934834,0.0000710245,0.00054141704,0.00006438729,0.0002718123,0.00012320216,0.000047179325,0.0003511466,0.0000015754965],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00062031654,0.00007334116,0.013150372,0.00017203804,0.00013687044,0.000001636131,0.00040510794,0.0000029078658,0.86854905,0.0000012459777,0.0012125493,0.11567457],"study_design_scores_gemma":[0.0017411471,0.0004469668,0.13177618,0.0002710437,0.00022013058,0.00008717209,0.00007696971,0.00003281528,0.8635255,0.0000027010747,0.0017513824,0.00006796321],"about_ca_topic_score_codex":0.0000112054795,"about_ca_topic_score_gemma":5.1558044e-7,"teacher_disagreement_score":0.118625805,"about_ca_system_score_codex":0.00007562891,"about_ca_system_score_gemma":0.00005866737,"threshold_uncertainty_score":0.2896295},"labels":[],"label_agreement":null},{"id":"W2603431182","doi":"10.1007/s11746-017-2974-2","title":"Identification of Crepenynic Acid in the Seed Oil of <i>Atractylodes lancea</i> and <i>A. macrocephala</i>","year":2017,"lang":"en","type":"article","venue":"Journal of the American Oil Chemists Society","topic":"Natural product bioactivities and synthesis","field":"Biochemistry, Genetics and Molecular Biology","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":"National Research Council Canada; Natural Science Foundation of Shandong Province; National Natural Science Foundation of China","keywords":"Fatty acid; Rhizome; Atractylodes; Linolenic acid; Chemistry; Food science; Oleic acid; Composition (language); Gas chromatography–mass spectrometry; Botany; Biology; Biochemistry; Chromatography; Mass spectrometry; Linoleic acid","score_opus":0.005963899216065709,"score_gpt":0.2485065853109716,"score_spread":0.2425426860949059,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2603431182","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":[0.9964527,0.001405524,0.0000037656148,0.001770527,0.000049980055,0.000015117725,0.000012041446,6.4259746e-7,0.00028970212],"genre_scores_gemma":[0.99563843,0.0035557984,0.00015693136,0.00020078114,0.00013923272,0.0000012280417,9.905216e-7,0.000007411567,0.00029919736],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9991714,0.000053306372,0.00033462778,0.00012421246,0.00020479702,0.00011170485],"domain_scores_gemma":[0.99777156,0.000031746433,0.0015670954,0.0004844612,0.00012239616,0.000022749167],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00068510394,0.00009516169,0.00023835443,0.0000071211543,0.000106208,0.000028987428,0.00061531056,0.000052368312,8.9606317e-7],"category_scores_gemma":[0.00026228034,0.000056186112,0.00024999664,0.00005667578,0.0006014448,0.000013251915,0.00010112492,0.0001766667,7.1457755e-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":[0.00006942086,0.00004807851,0.00554594,0.00007163275,0.00006298831,3.630376e-7,0.00031502603,0.0000024922936,0.9864416,0.000001755242,0.000523551,0.0069171144],"study_design_scores_gemma":[0.00024186319,0.000038099195,0.018648533,0.000037430513,0.00003868749,0.000039558265,0.0010553933,0.0000074107356,0.9790624,0.000024299829,0.00073925895,0.00006710728],"about_ca_topic_score_codex":0.00005181268,"about_ca_topic_score_gemma":0.000007819328,"teacher_disagreement_score":0.013102594,"about_ca_system_score_codex":0.000013727895,"about_ca_system_score_gemma":0.000056211775,"threshold_uncertainty_score":0.22912033},"labels":[],"label_agreement":null},{"id":"W2612708285","doi":"10.1007/s11746-017-2996-9","title":"Phenolic Profile of Peanut By‐products: Antioxidant Potential and Inhibition of Alpha‐Glucosidase and Lipase Activities","year":2017,"lang":"en","type":"article","venue":"Journal of the American Oil Chemists Society","topic":"Phytochemicals and Antioxidant Activities","field":"Medicine","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; Fundação de Amparo à Pesquisa do Estado de São Paulo","keywords":"DPPH; Chemistry; Food science; Lipase; Antioxidant; Proanthocyanidin; Polyphenol; Enzyme; Biochemistry","score_opus":0.007071359842283188,"score_gpt":0.24594302898263518,"score_spread":0.238871669140352,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2612708285","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":[0.99702144,0.0008795875,0.000009678998,0.0017094021,0.000039563358,0.000048165053,0.000046524015,0.0000045090746,0.00024112042],"genre_scores_gemma":[0.99655426,0.0022051365,0.0006091057,0.000109643894,0.0002177373,0.0000015788356,0.0000016357162,0.0000138574915,0.0002870216],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9990379,0.000024012581,0.000336047,0.0001413394,0.0003100028,0.00015068016],"domain_scores_gemma":[0.9977547,0.000042528016,0.001656886,0.00028411354,0.00017851689,0.00008324797],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00023827144,0.00014072847,0.00052830693,0.000018278986,0.00013718354,0.000027901915,0.00012306042,0.000053463653,0.000004644309],"category_scores_gemma":[0.00018716433,0.00009649311,0.00022982177,0.000063104686,0.0014676793,0.00020549342,0.000121442215,0.000316844,4.7167905e-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":[0.0001951414,0.00022304113,0.0016207796,0.00052201044,0.00014694527,0.0000038087362,0.000578945,1.205824e-7,0.98938185,0.0000023639386,0.002145727,0.005179265],"study_design_scores_gemma":[0.001065791,0.00018709704,0.010953569,0.0005060586,0.00017702521,0.00020008927,0.0015905236,0.000027260132,0.9849917,0.00003938691,0.00016621193,0.00009524154],"about_ca_topic_score_codex":0.00005064472,"about_ca_topic_score_gemma":2.87129e-7,"teacher_disagreement_score":0.009332789,"about_ca_system_score_codex":0.00003227059,"about_ca_system_score_gemma":0.000102613616,"threshold_uncertainty_score":0.54077256},"labels":[],"label_agreement":null},{"id":"W2633491274","doi":"10.1007/s11746-017-3012-0","title":"A Highly Stable Soybean Oil‐Rich Miscella Obtained by Ethanolic Extraction as a Promising Biodiesel Feedstock","year":2017,"lang":"en","type":"article","venue":"Journal of the American Oil Chemists Society","topic":"Edible Oils Quality and Analysis","field":"Chemistry","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":"Memorial University of Newfoundland","funders":"Natural Sciences and Engineering Research Council of Canada; Coordenação de Aperfeiçoamento de Pessoal de Nível Superior; Fundação de Amparo à Pesquisa do Estado de São Paulo","keywords":"Soybean oil; Biodiesel; Hexane; Chemistry; Extraction (chemistry); Raw material; Chromatography; Food science; Biodiesel production; Glycitein; Antioxidant; Genistein; Organic chemistry; Daidzein; Biology","score_opus":0.01621994209542365,"score_gpt":0.292130672656228,"score_spread":0.27591073056080434,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2633491274","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":[0.97556955,0.00068894814,0.000014101933,0.0045690276,0.00011931776,0.000012164321,0.000018453542,0.00003644159,0.018972024],"genre_scores_gemma":[0.9500589,0.002909025,0.0008794475,0.00061588956,0.0008433489,0.000006486861,0.000006714735,0.000053418884,0.04462677],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99749434,0.00007028246,0.00071342895,0.00034559178,0.0008599096,0.0005164314],"domain_scores_gemma":[0.99458116,0.00020299676,0.0036201896,0.00097338436,0.00036942144,0.00025284203],"candidate_categories":["metaepi_narrow"],"consensus_categories":[],"category_scores_codex":[0.00089521817,0.00033922645,0.00070086704,0.000025670433,0.0010992207,0.0003892393,0.0013415319,0.00017542073,0.00015174953],"category_scores_gemma":[0.00067023386,0.00025696598,0.0010471778,0.00024156374,0.0006992371,0.00028138782,0.00019945577,0.0010385716,0.000011195193],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00009865955,0.00024101514,0.0011720643,0.0005583005,0.0006379021,0.0000082050365,0.0016571201,0.000008723684,0.9653232,0.0000027552683,0.02366994,0.00662209],"study_design_scores_gemma":[0.0011962062,0.000046333786,0.00008983466,0.00056568906,0.00047654766,0.00014794643,0.00651219,0.00020429071,0.9718231,0.00013325257,0.01832225,0.00048237838],"about_ca_topic_score_codex":0.00086571835,"about_ca_topic_score_gemma":0.000013538117,"teacher_disagreement_score":0.025654744,"about_ca_system_score_codex":0.00044425813,"about_ca_system_score_gemma":0.00032631023,"threshold_uncertainty_score":0.99998826},"labels":[],"label_agreement":null},{"id":"W2736710128","doi":"10.1007/s11746-017-3021-z","title":"Crystallization Behavior of High Behenic Acid Stabilizers in Liquid Oil","year":2017,"lang":"en","type":"article","venue":"Journal of the American Oil Chemists Society","topic":"Food Chemistry and Fat Analysis","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 Guelph","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Behenic acid; Crystallization; Peanut oil; Nucleation; Oleic acid; Spherulite (polymer physics); Materials science; Chemistry; Vegetable oil; Fractionation; Chemical engineering; Chromatography; Organic chemistry; Fatty acid; Biochemistry","score_opus":0.012130555978563658,"score_gpt":0.23501631956979324,"score_spread":0.22288576359122958,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2736710128","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":[0.998255,0.000092789465,5.932715e-7,0.0012793675,0.000036440066,0.000008687602,0.0000130829985,0.0000037866212,0.00031025714],"genre_scores_gemma":[0.9989509,0.00042348023,0.00015797169,0.00007577265,0.00013826092,0.0000021688622,0.000003473434,0.0000012336765,0.00024672045],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9990014,0.00003010808,0.0003698153,0.00012751385,0.00031063345,0.00016055857],"domain_scores_gemma":[0.9981443,0.000048715105,0.0014237101,0.00016143208,0.00015573516,0.000066083136],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00028328554,0.00011046918,0.0003231466,0.0000035496892,0.00018316104,0.000038003505,0.0007809512,0.000060546256,0.00006234174],"category_scores_gemma":[0.00013372813,0.00004234128,0.00051223236,0.00020191017,0.000436733,0.00011387352,0.00011693722,0.00021797822,3.171869e-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":[0.00006523587,0.0001153408,0.00682657,0.000016354481,0.00004076943,0.0000014508483,0.00015240321,0.000009392908,0.98019975,0.0000013043881,0.00011600123,0.012455438],"study_design_scores_gemma":[0.00029219603,0.00018701259,0.048671715,0.000074091615,0.00012756648,0.000015164554,0.0015764484,0.000012281461,0.94830936,0.000029306902,0.00054971344,0.0001551664],"about_ca_topic_score_codex":0.0003040055,"about_ca_topic_score_gemma":0.00007040435,"teacher_disagreement_score":0.041845147,"about_ca_system_score_codex":0.0000789617,"about_ca_system_score_gemma":0.00002802756,"threshold_uncertainty_score":0.17266272},"labels":[],"label_agreement":null},{"id":"W2753023299","doi":"10.1007/s11746-017-3038-3","title":"Physicochemical and thermal characterization of seed oil from Mexican mamey sapote <i>(Pouteria sapota)</i>","year":2017,"lang":"en","type":"article","venue":"Journal of the American Oil Chemists Society","topic":"Food Chemistry and Fat Analysis","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":"University of Guelph","funders":"Dirección General de Educación Superior Tecnológica","keywords":"Palmitic acid; Oleic acid; Stearic acid; Palm oil; Fatty acid; Food science; Crystallization; Chemistry; Peroxide value; Palm stearin; Organic chemistry; Biochemistry","score_opus":0.007632073893074754,"score_gpt":0.20585862176187847,"score_spread":0.19822654786880373,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2753023299","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":[0.9972749,0.0000434848,4.5075257e-7,0.0020608078,0.000045387995,0.0000071360128,0.000067981586,0.000005840576,0.00049401453],"genre_scores_gemma":[0.9985047,0.0003032718,0.000107340275,0.00026672467,0.0005444805,8.1972803e-7,0.000013096474,0.0000018548291,0.00025768674],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99902165,0.00003285338,0.00031150694,0.00016546079,0.000316197,0.0001523263],"domain_scores_gemma":[0.9979764,0.00006675368,0.0015633698,0.00017206109,0.00012570307,0.00009571732],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00017249079,0.00014675253,0.00039169315,0.0000018954352,0.00024759665,0.00007879545,0.00065785495,0.00006524705,0.00003309111],"category_scores_gemma":[0.000060235066,0.000057308782,0.0004526603,0.00010168108,0.000572513,0.00012494788,0.0001699055,0.00021630971,3.4400858e-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":[0.00006260544,0.000054149226,0.007313188,0.000014810952,0.000115122544,6.6044913e-7,0.00020163589,3.1194884e-7,0.9646852,4.4987996e-7,0.00006716444,0.027484702],"study_design_scores_gemma":[0.00018610811,0.000033966033,0.19681877,0.000059507907,0.00009299051,0.0000059413574,0.00027058256,0.000046440557,0.8016817,0.000018876292,0.0006610776,0.00012404664],"about_ca_topic_score_codex":0.0001729794,"about_ca_topic_score_gemma":0.0000025891716,"teacher_disagreement_score":0.18950558,"about_ca_system_score_codex":0.000026421716,"about_ca_system_score_gemma":0.0000205154,"threshold_uncertainty_score":0.23369843},"labels":[],"label_agreement":null},{"id":"W2753420006","doi":"10.1007/s11746-017-3031-x","title":"Preparation and Characterization of <i>Camelina sativa</i> Protein Isolates and Mucilage","year":2017,"lang":"en","type":"article","venue":"Journal of the American Oil Chemists Society","topic":"Lipid metabolism and biosynthesis","field":"Biochemistry, Genetics and Molecular Biology","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 Toronto","funders":"","keywords":"Mucilage; Defatting; Camelina; Extraction (chemistry); Chemistry; Brassicaceae; Chromatography; Rapeseed; Food science; Camelina sativa; Botany; Biology; Agronomy","score_opus":0.005056573624096361,"score_gpt":0.24027921421191895,"score_spread":0.23522264058782258,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2753420006","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":[0.99925196,0.00018619203,0.000026121492,0.0003783284,0.000032235548,0.00003200786,0.000006869516,0.0000011823682,0.00008509044],"genre_scores_gemma":[0.99783635,0.00082582526,0.0006930976,0.000094068026,0.00022810712,0.0000015251383,0.0000020152931,0.000007150824,0.00031185846],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99951816,0.000027022936,0.00019400899,0.000103583996,0.00008189538,0.00007535872],"domain_scores_gemma":[0.9985795,0.000006719776,0.0010340887,0.00023727593,0.000103487684,0.0000389034],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00022268097,0.000081746104,0.00017145586,0.0000048441543,0.00014132753,0.000034352677,0.00017802311,0.000046187477,8.512163e-7],"category_scores_gemma":[0.00012902412,0.00005415495,0.00010012617,0.000021756952,0.00033403534,0.000013632333,0.000115480936,0.00006640106,6.259957e-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":[0.00006312846,0.000021336842,0.0029003492,0.000040184583,0.00004530053,5.7394594e-8,0.0002553074,1.1946615e-7,0.9872046,0.0000011128515,0.00006256519,0.009405929],"study_design_scores_gemma":[0.00020612583,0.000061466686,0.027564615,0.00003790647,0.000029659937,0.000012941519,0.00008389952,0.00001206731,0.96721035,0.0000056755134,0.0047114324,0.000063848456],"about_ca_topic_score_codex":0.000007016756,"about_ca_topic_score_gemma":9.4092223e-7,"teacher_disagreement_score":0.024664266,"about_ca_system_score_codex":0.000005513859,"about_ca_system_score_gemma":0.000049417384,"threshold_uncertainty_score":0.22083747},"labels":[],"label_agreement":null},{"id":"W2756011578","doi":"10.1007/s11746-017-3043-6","title":"Polypeptide Profile, Amino Acid Composition and Some Functional Properties of Calabash Nutmeg (<i>Monodora myristica</i>) Flour and Protein Products","year":2017,"lang":"en","type":"article","venue":"Journal of the American Oil Chemists Society","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":"University of Manitoba","funders":"Foreign Affairs and International Trade Canada; Natural Sciences and Engineering Research Council of Canada; Department of Foreign Affairs and Trade, Australian Government","keywords":"Chemistry; Food science; Globulin; Albumin; Composition (language); Nutmeg; Solubility; Chromatography; Emulsion; Biochemistry; Biology; Organic chemistry","score_opus":0.022962462309066626,"score_gpt":0.20841270427298017,"score_spread":0.18545024196391355,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2756011578","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":[0.99452406,0.00073183916,9.693676e-7,0.004382237,0.00008120614,0.00014506467,0.000019026562,0.000009358356,0.00010622493],"genre_scores_gemma":[0.99833655,0.00009012089,0.00051556184,0.00011028125,0.0005346624,0.000011980487,0.0000013689935,0.000002439217,0.00039700695],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99880755,0.00007209328,0.00035155902,0.00019693839,0.00038947028,0.00018236107],"domain_scores_gemma":[0.9981138,0.000026159025,0.0013599439,0.00015025305,0.00026331533,0.0000864992],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00043484732,0.00015284398,0.00034686766,0.0000046105906,0.00045058504,0.00010589003,0.0003862396,0.00005363152,0.000004234704],"category_scores_gemma":[0.00020001437,0.000055256492,0.00014369594,0.000076214485,0.00094920635,0.00022583482,0.00021694512,0.0002556142,7.7110394e-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":[0.00009258316,0.00006515311,0.0033696063,0.00010786741,0.000060540675,9.3806966e-7,0.00014161601,3.3522443e-7,0.9888652,0.000012693302,0.0005324099,0.006751045],"study_design_scores_gemma":[0.0002509267,0.00021866307,0.08960951,0.00028889728,0.000038216345,0.00012079032,0.0004675685,0.000027395587,0.9083888,0.00006120962,0.0003761558,0.0001518762],"about_ca_topic_score_codex":0.00016115693,"about_ca_topic_score_gemma":0.00000392087,"teacher_disagreement_score":0.086239904,"about_ca_system_score_codex":0.00005485666,"about_ca_system_score_gemma":0.00004168685,"threshold_uncertainty_score":0.34973904},"labels":[],"label_agreement":null},{"id":"W2757226744","doi":"10.1007/s11746-017-3047-2","title":"Sustainable Oxidative Cleavage of Vegetable Oils into Diacids by Organo‐Modified Molybdenum Oxide Heterogeneous Catalysts","year":2017,"lang":"en","type":"article","venue":"Journal of the American Oil Chemists Society","topic":"Polyoxometalates: Synthesis and Applications","field":"Materials Science","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":"Université Laval","funders":"Natural Sciences and Engineering Research Council of Canada; Université Laval","keywords":"Catalysis; Azelaic acid; Chemistry; Bromide; Hydrogen peroxide; Oleic acid; Organic chemistry; Molybdenum; Oxide; Nuclear chemistry","score_opus":0.007512805945070587,"score_gpt":0.250968688456616,"score_spread":0.24345588251154543,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2757226744","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":[0.9977537,0.0004342488,0.00009186613,0.0007901391,0.00006003418,0.00005482516,0.000029747956,0.00001288147,0.00077256764],"genre_scores_gemma":[0.99649745,0.00026410443,0.0009921018,0.00015290033,0.000086242864,0.000011308928,0.000001535515,0.000029348012,0.0019650336],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99817735,0.00007101675,0.000577897,0.0002542844,0.0004996077,0.00041986315],"domain_scores_gemma":[0.9955675,0.00013530956,0.002795722,0.00100958,0.00031858086,0.00017327754],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0008164554,0.00021943965,0.0006210037,0.000020337684,0.00065262854,0.00016798414,0.0016800908,0.00006752499,0.000019429526],"category_scores_gemma":[0.00044498258,0.00015596149,0.00050577434,0.00019228712,0.001089843,0.00031682217,0.0004043885,0.00023652059,0.000008258416],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00002637849,0.00013155775,0.00031385708,0.000070004644,0.000097889475,0.0000033111069,0.0007892979,0.000019216795,0.99366957,0.00001900819,0.0043372028,0.0005227108],"study_design_scores_gemma":[0.00026798868,0.0000357889,0.00073824986,0.000050134135,0.00009768394,0.000032532313,0.000915799,0.000011033309,0.99672246,0.00018255737,0.00077655993,0.00016920653],"about_ca_topic_score_codex":0.0009085693,"about_ca_topic_score_gemma":0.0000042230213,"teacher_disagreement_score":0.003560643,"about_ca_system_score_codex":0.00024376216,"about_ca_system_score_gemma":0.00021269172,"threshold_uncertainty_score":0.63599247},"labels":[],"label_agreement":null},{"id":"W2770030149","doi":"10.1007/s11746-017-3054-3","title":"Combined Short‐Path Distillation and Solvent‐Assisted Crystallization of Beef Fatty Acid Methyl Esters","year":2017,"lang":"en","type":"article","venue":"Journal of the American Oil Chemists Society","topic":"Fatty Acid Research and Health","field":"Nursing","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":"Agriculture and Agri-Food Canada","funders":"Agriculture and Agri-Food Canada","keywords":"Crystallization; Chemistry; Polyunsaturated fatty acid; Nutraceutical; Solvent; Interesterified fat; Saturated fatty acid; Distillation; Fatty acid; Stearic acid; Organic chemistry; Chromatography; Food science","score_opus":0.026151555771720413,"score_gpt":0.3228425787202529,"score_spread":0.2966910229485325,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2770030149","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":[0.99399376,0.00015616338,0.00082216406,0.004536505,0.00017186788,0.00005907748,0.000011871253,0.000008152227,0.000240424],"genre_scores_gemma":[0.9946934,0.00039815356,0.0045260303,0.00020636003,0.000119778,0.0000012183831,0.0000035370654,0.00001753008,0.000033980454],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9985791,0.00009201906,0.00042321198,0.00013728844,0.00053042907,0.0002379476],"domain_scores_gemma":[0.9976423,0.00009167771,0.0014345531,0.00038124787,0.00028754873,0.00016266495],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0006427506,0.00012785799,0.00037873854,0.000020687561,0.0004745617,0.00008839591,0.0004163872,0.000057012967,0.0000045358515],"category_scores_gemma":[0.00044899533,0.00009126182,0.0003001299,0.000117501455,0.00076447445,0.0001919631,0.000113404734,0.0003517434,1.9475631e-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":[0.0004373735,0.00010397839,0.034551904,0.00025880904,0.00011097837,0.0000013863555,0.0012907446,0.000019535884,0.938705,0.000004723022,0.0012598532,0.023255665],"study_design_scores_gemma":[0.0013998972,0.00044980142,0.45955804,0.00035562544,0.00013300095,0.00003712025,0.0014134235,0.0013898229,0.534631,0.0001359314,0.0003113108,0.00018499118],"about_ca_topic_score_codex":0.00009296313,"about_ca_topic_score_gemma":0.000009611407,"teacher_disagreement_score":0.42500612,"about_ca_system_score_codex":0.00020527173,"about_ca_system_score_gemma":0.000096303185,"threshold_uncertainty_score":0.37215492},"labels":[],"label_agreement":null},{"id":"W2789540981","doi":"10.1002/aocs.12004","title":"Tripalmitin–Sodium Dodecyl Sulfate Emulsion Droplet Liquid vs. Solid State Impacts in vitro Digestive Lipolysis","year":2018,"lang":"en","type":"article","venue":"Journal of the American Oil Chemists Society","topic":"Proteins in Food Systems","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 Guelph","funders":"Natural Sciences and Engineering Research Council of Canada; Canada Foundation for Innovation","keywords":"Crystallinity; Tripalmitin; Lipolysis; Sodium dodecyl sulfate; Chemistry; Emulsion; Chromatography; Particle size; Crystallization; Biochemistry; Organic chemistry; Crystallography","score_opus":0.010219137688164943,"score_gpt":0.24508376410672336,"score_spread":0.23486462641855843,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2789540981","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":[0.99574095,0.0002122426,0.0000018311744,0.0033625814,0.0002126298,0.00007681478,0.00003647937,0.000021539405,0.00033495246],"genre_scores_gemma":[0.997459,0.00035309038,0.00014364404,0.00069095206,0.00096570805,0.0000059133977,0.0000030709048,0.000004273759,0.00037434476],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9976704,0.0002111225,0.0006906725,0.00027191208,0.0006279243,0.0005279733],"domain_scores_gemma":[0.997545,0.00021322338,0.0015417433,0.00016649594,0.00032292097,0.00021059098],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0008679562,0.00025261217,0.00061413995,0.0000138109945,0.0002475469,0.00008269877,0.0008928916,0.00008683655,0.000028200351],"category_scores_gemma":[0.00030506242,0.00009032497,0.0006366846,0.00080157607,0.00061303144,0.00016504216,0.0002455825,0.0005142718,0.000010670251],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0007704337,0.00009749288,0.0010610813,0.0000116782685,0.000070975446,0.000006235708,0.0010732004,0.000004259906,0.98109686,1.7525578e-7,0.0010860858,0.014721503],"study_design_scores_gemma":[0.00045531854,0.0009227646,0.016408693,0.00014121472,0.00003309588,0.00008669175,0.0012927541,0.00008009008,0.97692764,0.000029643366,0.003360878,0.0002612009],"about_ca_topic_score_codex":0.00054430944,"about_ca_topic_score_gemma":0.000060454397,"teacher_disagreement_score":0.015347611,"about_ca_system_score_codex":0.00034253034,"about_ca_system_score_gemma":0.000053826225,"threshold_uncertainty_score":0.3683345},"labels":[],"label_agreement":null},{"id":"W2789566936","doi":"10.1002/aocs.12020","title":"Identification of <i>n</i>‐6 Monounsaturated Fatty Acids in <i>Acer</i> Seed Oils","year":2018,"lang":"en","type":"article","venue":"Journal of the American Oil Chemists Society","topic":"Fatty Acid Research and Health","field":"Nursing","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":"Plant Biotechnology Institute","funders":"National Research Council Canada; Natural Science Foundation of Shandong Province; National Natural Science Foundation of China; National Science Foundation","keywords":"Erucic acid; Fatty acid; Chemistry; Polyunsaturated fatty acid; Linolenic acid; Botany; Food science; Biology; Biochemistry; Linoleic acid","score_opus":0.012962363361868158,"score_gpt":0.30052807318247377,"score_spread":0.2875657098206056,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2789566936","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":[0.9938829,0.00016920929,0.00005860498,0.0052009565,0.0003374559,0.000051250438,0.000009248854,0.000010530935,0.0002798631],"genre_scores_gemma":[0.9969021,0.0002939774,0.0013573617,0.0009858963,0.0003575745,0.0000019719557,0.0000012831487,0.000019294983,0.00008052181],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99795127,0.00015935545,0.00076629873,0.00016116421,0.0006015723,0.00036035743],"domain_scores_gemma":[0.9972977,0.00012379582,0.0015068809,0.00036669726,0.0005668345,0.0001380792],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0012648702,0.00013572015,0.0004000834,0.000042228818,0.00014376215,0.00003617171,0.0005823248,0.00007281324,0.000012870653],"category_scores_gemma":[0.00034120923,0.00009665262,0.0003501556,0.00089858455,0.00089556206,0.00015851099,0.000065790875,0.00065525115,0.000004936587],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00044673786,0.0001261564,0.01274323,0.000105094274,0.000043486438,0.0000010247813,0.0023963584,0.000010524742,0.9758795,0.0000014582259,0.004350012,0.0038964313],"study_design_scores_gemma":[0.0007768358,0.00019234665,0.05222682,0.0001286669,0.000023499844,0.000029854524,0.0012876207,0.00032266445,0.9444206,0.00007766804,0.0004154323,0.000098023236],"about_ca_topic_score_codex":0.00017161157,"about_ca_topic_score_gemma":0.000019586247,"teacher_disagreement_score":0.03948359,"about_ca_system_score_codex":0.0003814183,"about_ca_system_score_gemma":0.00022011275,"threshold_uncertainty_score":0.39413795},"labels":[],"label_agreement":null},{"id":"W2790167382","doi":"10.1002/aocs.12025","title":"The Interaction of the Soybean Seed High Oleic Acid Oil Trait With Other Fatty Acid Modifications","year":2018,"lang":"en","type":"article","venue":"Journal of the American Oil Chemists Society","topic":"Lipid metabolism and biosynthesis","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 Guelph","funders":"U.S. Department of Agriculture","keywords":"Oleic acid; Stearic acid; Fatty acid; Linolenic acid; Soybean oil; Food science; Saturated fatty acid; Biochemistry; Chemistry; Biology; Organic chemistry; Linoleic acid","score_opus":0.0077103226413180416,"score_gpt":0.23328983263772016,"score_spread":0.2255795099964021,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2790167382","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":[0.996692,0.00020024768,0.00013196378,0.00202608,0.00021561126,0.000024881621,0.00001848926,0.0000038625535,0.0006868554],"genre_scores_gemma":[0.9962439,0.00021135114,0.0010883065,0.0006233439,0.0008451948,0.0000043250634,0.0000013898562,0.000020912,0.0009613043],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99896276,0.000091926195,0.00031754238,0.00015510233,0.00028551536,0.00018716036],"domain_scores_gemma":[0.9980213,0.000031879797,0.0010279316,0.00056452863,0.00029896776,0.000055388256],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00034140013,0.00015150539,0.00020643961,0.000007136749,0.00031018036,0.0000309408,0.0007417342,0.00006405295,0.0000069076577],"category_scores_gemma":[0.000106584135,0.00006639913,0.0004067754,0.0001994373,0.0010030166,0.000009108942,0.000102421145,0.00021996239,0.0000010607505],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00012309873,0.00006643893,0.00052754645,0.00001195665,0.00023576035,4.1920917e-8,0.00042324117,0.000004305085,0.98850334,0.000005361445,0.0013369527,0.008761986],"study_design_scores_gemma":[0.00027787924,0.000069465415,0.0072669033,0.000035562374,0.000103803635,0.000028178185,0.0012143113,0.000009985881,0.96123344,0.0000073697015,0.029656408,0.00009671551],"about_ca_topic_score_codex":0.000035278383,"about_ca_topic_score_gemma":0.000021303927,"teacher_disagreement_score":0.028319456,"about_ca_system_score_codex":0.000035045363,"about_ca_system_score_gemma":0.00017380601,"threshold_uncertainty_score":0.36956564},"labels":[],"label_agreement":null},{"id":"W2792290528","doi":"10.1002/aocs.12015","title":"Investigation of Lipid Oxidation in the Raw Materials of a Topical Skin Formulation: A Topical Skin Formulation Containing a High Lipid Content","year":2018,"lang":"en","type":"article","venue":"Journal of the American Oil Chemists Society","topic":"Advancements in Transdermal Drug Delivery","field":"Pharmacology, Toxicology and Pharmaceutics","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":"Smiths Detection (Canada)","funders":"","keywords":"Lipid oxidation; Chemistry; Raw material; Food science; Chromatography; Organic chemistry; Antioxidant","score_opus":0.08872304969398404,"score_gpt":0.379626062929524,"score_spread":0.29090301323553996,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2792290528","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":[0.9971955,0.000026689673,0.00082634075,0.0013399251,0.00035007828,0.00012996752,0.000009571837,0.0000046794235,0.00011728729],"genre_scores_gemma":[0.9964671,0.000093539675,0.0012345574,0.0014616904,0.00067474024,0.000008167044,0.0000079563815,0.000009162942,0.00004307829],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99815965,0.00036615093,0.00083622814,0.00012033296,0.00033181283,0.00018584123],"domain_scores_gemma":[0.99774987,0.00039064753,0.0013459736,0.0001673446,0.00029510073,0.000051098104],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0010276203,0.00013433093,0.00036379567,0.00002823868,0.00010566949,0.000010412858,0.00035212832,0.0001213152,0.0000832812],"category_scores_gemma":[0.00015606954,0.00009027337,0.00020697931,0.00023937812,0.0005174513,0.00016948032,0.000054743898,0.00039048918,7.50353e-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":[0.0008743809,0.00013145893,0.016425848,0.0000968378,0.00017033819,0.0000011549347,0.01176195,0.00027584954,0.96206707,0.00047810472,0.0003013171,0.007415669],"study_design_scores_gemma":[0.0019107789,0.0003473145,0.07635191,0.000088983914,0.000117600044,0.00002660071,0.0018266074,0.0007679566,0.9174365,0.00032883527,0.0006880041,0.00010889787],"about_ca_topic_score_codex":0.00006207428,"about_ca_topic_score_gemma":0.00001100183,"teacher_disagreement_score":0.059926063,"about_ca_system_score_codex":0.00015993702,"about_ca_system_score_gemma":0.0000941556,"threshold_uncertainty_score":0.36812413},"labels":[],"label_agreement":null},{"id":"W2793299666","doi":"10.1002/aocs.12006","title":"Use of Essential Oils From Various Plants to Change the Fatty Acids Profiles of Lipids Obtained From Oleaginous Yeasts","year":2018,"lang":"en","type":"article","venue":"Journal of the American Oil Chemists Society","topic":"Microbial Metabolic Engineering and Bioproduction","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":"Lakehead University","funders":"Natural Sciences and Engineering Research Council of Canada; Lakehead University","keywords":"Food science; Limonene; Essential oil; Orange (colour); Chemistry; Yeast; Stearic acid; Composition (language); Fatty acid; Biochemistry; Biology; Organic chemistry","score_opus":0.012728661421997379,"score_gpt":0.2362530422224562,"score_spread":0.2235243808004588,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2793299666","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":[0.9982479,0.00036985098,0.00026354907,0.0004856857,0.00042751388,0.000049023227,0.00014259221,0.00000407963,0.000009804261],"genre_scores_gemma":[0.9929286,0.00045828457,0.0035499812,0.00032151237,0.002627111,0.0000024522224,0.000013647523,0.000016779257,0.0000815997],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99908173,0.00005037278,0.00032233566,0.00017722452,0.00020842598,0.00015990721],"domain_scores_gemma":[0.9986595,0.000016518243,0.00061402866,0.00041093465,0.00023643693,0.00006256543],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00018264443,0.00014199906,0.00029221468,0.0000119197175,0.000053180418,0.000014240142,0.00039804593,0.00007432209,0.000006894132],"category_scores_gemma":[0.0001425229,0.000087568005,0.0002801859,0.00014449249,0.000330395,0.0000070694796,0.0001404201,0.00015275633,7.767364e-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":[0.0001893264,0.00006460393,0.0010422501,0.000015178859,0.00024250807,2.7159604e-7,0.0010646019,0.00001585409,0.9888058,2.418215e-7,0.0025502187,0.0060091843],"study_design_scores_gemma":[0.0002232864,0.00013428084,0.015057645,0.000059912127,0.000073801886,0.0000140127295,0.00019002869,0.00001591451,0.9782705,0.0000037566983,0.0058573573,0.0000995111],"about_ca_topic_score_codex":0.00048709186,"about_ca_topic_score_gemma":0.000009354698,"teacher_disagreement_score":0.014015395,"about_ca_system_score_codex":0.000020454028,"about_ca_system_score_gemma":0.00007009606,"threshold_uncertainty_score":0.35709196},"labels":[],"label_agreement":null},{"id":"W2795804715","doi":"10.1002/aocs.12011","title":"Sterols and Stanols in Foods and Dietary Supplements Containing Added Phytosterols: A Collaborative Study","year":2018,"lang":"en","type":"article","venue":"Journal of the American Oil Chemists Society","topic":"Cholesterol and Lipid Metabolism","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":"University of Manitoba","funders":"Archer Daniels Midland; Cargill","keywords":"Phytosterol; Campesterol; Stigmasterol; Food science; Chemistry; Plant sterols; Cholesterol; Chromatography; Sterol; Biochemistry","score_opus":0.01536460326681245,"score_gpt":0.3099214797630316,"score_spread":0.29455687649621914,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2795804715","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":[0.99789137,0.00050482585,0.0000014934833,0.0011786798,0.00009309246,0.00016117802,0.000014360815,0.0000054668094,0.00014955731],"genre_scores_gemma":[0.99676335,0.0003653689,0.00056757306,0.0017416972,0.00041178803,0.0000075577723,7.9019327e-7,0.000017184468,0.00012468161],"study_design_codex":"observational","study_design_gemma":"observational","domain_scores_codex":[0.99866885,0.000108465516,0.00044692997,0.00019525652,0.00035468035,0.00022579031],"domain_scores_gemma":[0.9986989,0.0000880501,0.0006180764,0.0002113314,0.000238978,0.00014466987],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000608494,0.00017539815,0.0006270443,0.000029252296,0.00008789295,0.000040308834,0.00012952375,0.00003461911,0.000008499442],"category_scores_gemma":[0.00010474199,0.00011408222,0.00011212803,0.00031794028,0.00046707588,0.000112602946,0.00014346464,0.00035837488,2.3390166e-7],"study_design_candidate":"observational","study_design_consensus":"observational","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0028757378,0.00081317464,0.68060076,0.00015474358,0.0010895798,0.0000320302,0.08352645,5.4041885e-7,0.18690617,9.68694e-7,0.002637688,0.041362174],"study_design_scores_gemma":[0.014832793,0.0046196664,0.8627382,0.0004830677,0.0004711459,0.00023415718,0.09540658,0.0000436054,0.015177913,0.000021008304,0.005709144,0.0002627456],"about_ca_topic_score_codex":0.000031867432,"about_ca_topic_score_gemma":0.00003209964,"teacher_disagreement_score":0.18213743,"about_ca_system_score_codex":0.00008091373,"about_ca_system_score_gemma":0.000121415316,"threshold_uncertainty_score":0.4652138},"labels":[],"label_agreement":null},{"id":"W2799918794","doi":"10.1002/aocs.12057","title":"Technoeconomic Prospects for Commercialization of <i>Brassica</i> (Cruciferous) Plant Proteins","year":2018,"lang":"en","type":"article","venue":"Journal of the American Oil Chemists Society","topic":"Phytase and its Applications","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":"Government of Saskatchewan; University of Saskatchewan; Government of Canada; Agriculture and Agri-Food Canada","funders":"Archer Daniels Midland","keywords":"Commercialization; Rapeseed; Canola; Brassica; Extraction (chemistry); Protein purification; Biotechnology; Fractionation; Chemistry; Food science; Biology; Agronomy; Chromatography; Business","score_opus":0.012041466918028577,"score_gpt":0.22676093703527075,"score_spread":0.21471947011724218,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2799918794","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":[0.99653697,0.000034716846,0.000059218342,0.002826567,0.000037832477,0.00010440286,0.00008181335,0.000009130153,0.0003093647],"genre_scores_gemma":[0.99789345,0.00007638784,0.00085897534,0.0005605941,0.0005004789,0.000014481602,0.0000060338525,0.000001337787,0.000088244036],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9994083,0.00001136569,0.00026242752,0.000092441944,0.00010780771,0.00011767204],"domain_scores_gemma":[0.9987988,0.00006410094,0.00084936904,0.00007452918,0.00017244811,0.000040794894],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00017929898,0.00007397536,0.00019607205,0.000002713045,0.00016185605,0.000015329833,0.00035797647,0.000032291457,0.000009524962],"category_scores_gemma":[0.0000390433,0.000026432783,0.00024241113,0.00022241425,0.00031558602,0.00005270624,0.000044335764,0.00008478156,8.8440873e-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":[0.000030082127,0.00009230354,0.00091369386,0.00001193593,0.0000308233,2.9704049e-8,0.00012690439,6.511352e-7,0.9675705,0.00010500255,0.012240334,0.018877747],"study_design_scores_gemma":[0.00022759779,0.00039043833,0.007699702,0.00005674077,0.000041678148,0.000014393682,0.000437539,0.00007731208,0.9385849,0.00085526286,0.051491085,0.00012335682],"about_ca_topic_score_codex":0.000036424113,"about_ca_topic_score_gemma":0.000023880013,"teacher_disagreement_score":0.03925075,"about_ca_system_score_codex":0.00004650607,"about_ca_system_score_gemma":0.000029082921,"threshold_uncertainty_score":0.12448823},"labels":[],"label_agreement":null},{"id":"W2800333498","doi":"10.1002/aocs.12042","title":"Antioxidant Properties of Flaxseed Protein Hydrolysates: Influence of Hydrolytic Enzyme Concentration and Peptide Size","year":2018,"lang":"en","type":"article","venue":"Journal of the American Oil Chemists Society","topic":"Protein Hydrolysis and Bioactive Peptides","field":"Biochemistry, Genetics and Molecular Biology","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 Manitoba","funders":"Natural Sciences and Engineering Research Council of Canada; Canadian Institutes of Health Research","keywords":"Hydrolysate; Chemistry; Ultrafiltration (renal); Antioxidant; Fractionation; Peptide; Chromatography; Hydrolysis; Enzymatic hydrolysis; Enzyme; Protease; Biochemistry; Food science","score_opus":0.0058733907297470935,"score_gpt":0.21672349142027195,"score_spread":0.21085010069052484,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2800333498","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":[0.9988958,0.00069832866,0.0000131764655,0.00022338826,0.0000138215255,0.0000775014,0.000005220012,0.0000024033911,0.00007036589],"genre_scores_gemma":[0.9985451,0.00037883208,0.0006063232,0.00015513781,0.0001454185,0.0000042439538,4.1605963e-7,0.000012183317,0.00015235727],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9988688,0.000068508016,0.00046462414,0.00016589602,0.00026883473,0.0001632944],"domain_scores_gemma":[0.99789846,0.000018081408,0.0013411511,0.0002582883,0.0004252842,0.000058748024],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00038094237,0.00014733343,0.00034130446,0.000006999173,0.00006790093,0.000012883284,0.00029630325,0.00006267612,0.0000019802274],"category_scores_gemma":[0.0003463028,0.0000942252,0.00027861356,0.00015159011,0.0014918124,0.000014741279,0.00011827606,0.00013167263,1.7975344e-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":[0.00020894184,0.000063934305,0.0025844409,0.00009005107,0.00019008231,2.5927915e-7,0.00034700366,0.000038154867,0.9959452,0.0000012925259,0.000055939545,0.0004746762],"study_design_scores_gemma":[0.0004119838,0.0004428741,0.005803546,0.00021356801,0.000056432382,0.000026645293,0.00025684168,0.0001225215,0.9923683,0.000015448548,0.00017106919,0.00011081608],"about_ca_topic_score_codex":0.000062119776,"about_ca_topic_score_gemma":0.0000029821983,"teacher_disagreement_score":0.00357697,"about_ca_system_score_codex":0.000026755504,"about_ca_system_score_gemma":0.00015054876,"threshold_uncertainty_score":0.5496645},"labels":[],"label_agreement":null},{"id":"W2800708516","doi":"10.1002/aocs.12039","title":"Canola Protein: A Promising Protein Source for Delivery, Adhesive, and Material Applications","year":2018,"lang":"en","type":"article","venue":"Journal of the American Oil Chemists Society","topic":"Proteins in Food Systems","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 Alberta","funders":"","keywords":"Canola; Adhesive; Nanotechnology; Chemistry; Materials science; Food science","score_opus":0.012100267153012058,"score_gpt":0.22415015978301,"score_spread":0.21204989262999796,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2800708516","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":[0.9978233,0.00006904046,0.000051536583,0.0013983749,0.000040220366,0.00046338365,0.000026822332,0.000018098008,0.000109216024],"genre_scores_gemma":[0.99509835,0.000009222603,0.0027218899,0.00018815928,0.0011708629,0.00015605158,0.0000014105701,0.0000031251961,0.0006509136],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99897933,0.00005353949,0.00031416907,0.0001821396,0.0002454374,0.00022539396],"domain_scores_gemma":[0.9985983,0.00004886276,0.0008651707,0.00009483292,0.00030295874,0.00008988481],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00040249163,0.00013343545,0.00025136297,0.0000035900814,0.0003825527,0.000088544264,0.00045465035,0.0000578062,0.000010009382],"category_scores_gemma":[0.00006988458,0.000049399816,0.00023196317,0.00019043224,0.000464642,0.00007333474,0.000119109565,0.00014142579,0.0000011736045],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000072925286,0.000030418734,0.00008495743,0.000036848058,0.000037341233,1.292177e-7,0.0001773463,1.757526e-7,0.95364326,0.0000048082543,0.00046322093,0.04544855],"study_design_scores_gemma":[0.00026506,0.00048541249,0.00053886994,0.00015504014,0.0000315504,0.00006880947,0.0009392345,0.000034415705,0.9291567,0.000158935,0.06797642,0.00018954536],"about_ca_topic_score_codex":0.00014789453,"about_ca_topic_score_gemma":0.000017187262,"teacher_disagreement_score":0.0675132,"about_ca_system_score_codex":0.000093657945,"about_ca_system_score_gemma":0.00004790945,"threshold_uncertainty_score":0.2942325},"labels":[],"label_agreement":null},{"id":"W2801816492","doi":"10.1002/aocs.12056","title":"Grain Thin Stillage Protein Utilization: A Review","year":2018,"lang":"en","type":"review","venue":"Journal of the American Oil Chemists Society","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":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Genome Prairie; University of Saskatchewan","funders":"Agriculture and Agri-Food Canada; Natural Sciences and Engineering Research Council of Canada; Ministry of Agriculture - Saskatchewan","keywords":"Stillage; Coproduct; Ingredient; Distillers grains; Biorefinery; Pulp and paper industry; Ethanol fuel; Animal feed; Chemistry; Environmental science; Food science; Biofuel; Biotechnology; Biology; Mathematics; Engineering; Fermentation","score_opus":0.08166300758940885,"score_gpt":0.325656470472397,"score_spread":0.24399346288298812,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2801816492","genre_codex":"review","genre_gemma":"review","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"review","genre_consensus":"review","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.00029369316,0.99751866,7.59595e-7,0.0008737781,0.00022206483,0.0003863101,0.000043408392,0.000025294205,0.0006360513],"genre_scores_gemma":[0.00004985482,0.9955263,0.00017897312,0.00067007996,0.0016005944,0.00004541685,0.000010058117,0.0000064286774,0.0019122895],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.99672544,0.000539457,0.0012439189,0.0003302612,0.0008182887,0.00034264836],"domain_scores_gemma":[0.99375516,0.0001593399,0.005290333,0.000291936,0.0003498243,0.00015337994],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.001963253,0.00043091562,0.0020318138,0.0000062443432,0.00021988824,0.00007204142,0.0019661319,0.00018806153,0.00009547923],"category_scores_gemma":[0.000568399,0.00012185609,0.0028034586,0.0010590877,0.00048718564,0.0000739342,0.0003099459,0.0007580301,0.000023032455],"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":[0.0000033983808,0.00004842006,0.0000011022724,0.013529539,0.0002130218,0.000003456972,0.000046763755,2.0726658e-8,0.00048833253,0.0000028869729,0.04981987,0.93584317],"study_design_scores_gemma":[0.000037364614,0.000117215706,0.000002311576,0.05216402,0.0002948846,0.00023783978,0.000059759943,6.2359237e-7,0.00010561094,0.000016602133,0.94670904,0.0002547123],"about_ca_topic_score_codex":0.000030509926,"about_ca_topic_score_gemma":0.0000054684974,"teacher_disagreement_score":0.9355885,"about_ca_system_score_codex":0.00028913745,"about_ca_system_score_gemma":0.00018695097,"threshold_uncertainty_score":0.49691468},"labels":[],"label_agreement":null},{"id":"W2802436712","doi":"10.1002/aocs.12052","title":"Margarines Produced From Rice Bran Oil and Fractionated Palm Stearin and Their Characteristics During Storage","year":2018,"lang":"en","type":"article","venue":"Journal of the American Oil Chemists Society","topic":"Food Chemistry and Fat Analysis","field":"Agricultural and Biological Sciences","cited_by":16,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Toronto Metropolitan University","funders":"Natural Sciences and Engineering Research Council of Canada; Thailand Research Fund","keywords":"Palm stearin; Rice bran oil; Palm oil; Food science; Soybean oil; Materials science; Chemistry; Bran; Organic chemistry","score_opus":0.006694758494683224,"score_gpt":0.19065646077020912,"score_spread":0.18396170227552588,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2802436712","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":[0.998116,0.000116894866,2.4581425e-7,0.0014640131,0.00013926241,0.000005697726,0.000027739114,0.000011255221,0.000118887765],"genre_scores_gemma":[0.9961808,0.0005678761,0.00006242977,0.00015697531,0.0024890401,7.908193e-7,0.000005456985,0.000001720586,0.00053493015],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.9992141,0.000034815617,0.00023408016,0.00018888223,0.00017651074,0.00015159053],"domain_scores_gemma":[0.998912,0.00015361539,0.00058116385,0.00007988729,0.00017849865,0.000094842355],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00017124663,0.00014079941,0.00027430154,0.00000291459,0.00028758158,0.000071304064,0.00022938821,0.000055997658,0.000033948996],"category_scores_gemma":[0.00012469856,0.00005069477,0.00016371577,0.00023843723,0.0003776536,0.000081520295,0.0001237206,0.00027003072,6.045499e-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":[0.00005722946,0.000036639532,0.009984461,0.000016476006,0.00012432739,0.0000010869602,0.0003628838,1.4998808e-7,0.9648405,7.584832e-8,0.00027664407,0.024299582],"study_design_scores_gemma":[0.00029885306,0.000096395255,0.5609352,0.00006575274,0.00010586828,0.000062212,0.0025148988,0.00009542155,0.43108952,0.000027895501,0.0044495314,0.00025843544],"about_ca_topic_score_codex":0.00016606139,"about_ca_topic_score_gemma":0.000012015138,"teacher_disagreement_score":0.55095077,"about_ca_system_score_codex":0.00003705602,"about_ca_system_score_gemma":0.00001199973,"threshold_uncertainty_score":0.2211874},"labels":[],"label_agreement":null},{"id":"W2803013148","doi":"10.1002/aocs.12050","title":"Hansen Solubility Parameters as a Tool in the Quest for New Edible Oleogels","year":2018,"lang":"en","type":"article","venue":"Journal of the American Oil Chemists Society","topic":"Food Chemistry and Fat Analysis","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":"University of Guelph","funders":"Natural Sciences and Engineering Research Council of Canada; Canada Research Chairs","keywords":"Solubility; Hildebrand solubility parameter; Palm oil; Edible oil; Molecule; Chemistry; Chemical engineering; Hydrogen bond; Polymer science; Organic chemistry; Materials science; Food science; Engineering","score_opus":0.018384003232541624,"score_gpt":0.254923402133911,"score_spread":0.23653939890136938,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2803013148","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":[0.9890456,0.0000648298,0.000005497292,0.010325805,0.00005544201,0.00003724529,0.000007233324,0.0000057327225,0.00045257047],"genre_scores_gemma":[0.9955667,0.00007333836,0.00072781125,0.002170442,0.0008820676,0.0000041278504,0.000002113898,0.000001049645,0.00057229795],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.998943,0.00005352501,0.00031079497,0.0001614796,0.00029259166,0.00023861583],"domain_scores_gemma":[0.9988389,0.0003569254,0.00049014646,0.0001251848,0.0001299973,0.000058849488],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0007644396,0.00012110122,0.0002557051,0.0000024089338,0.00019229183,0.0000654344,0.00076158403,0.000053958713,0.00003659408],"category_scores_gemma":[0.00027932366,0.00003626321,0.00067853834,0.00047565775,0.00043073966,0.00006735833,0.000054201162,0.00023238451,0.0000019916831],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00019547484,0.00019154769,0.004362517,0.000022403776,0.00016327368,0.0000015164152,0.0021648032,0.0000087419485,0.9103059,0.000006032535,0.034635425,0.04794232],"study_design_scores_gemma":[0.001009504,0.0013432772,0.027984377,0.0001528216,0.0003482379,0.0001629541,0.014868018,0.00024950792,0.897382,0.0040365835,0.05183023,0.00063247606],"about_ca_topic_score_codex":0.0004977101,"about_ca_topic_score_gemma":0.00011616164,"teacher_disagreement_score":0.047309846,"about_ca_system_score_codex":0.00006557336,"about_ca_system_score_gemma":0.000056543286,"threshold_uncertainty_score":0.15870783},"labels":[],"label_agreement":null},{"id":"W2805902748","doi":"10.1002/aocs.12064","title":"Recovery and Recycling of Isopropyl Alcohol Used in Biodiesel Production From Yellow Mustard Oil","year":2018,"lang":"en","type":"article","venue":"Journal of the American Oil Chemists Society","topic":"Chemical and Physical Properties in Aqueous Solutions","field":"Chemical Engineering","cited_by":2,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Toronto","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Azeotrope; Transesterification; Chemistry; Potassium carbonate; Sodium carbonate; Isopropyl alcohol; Biodiesel production; Isoamyl alcohol; Distillation; Extraction (chemistry); Biodiesel; Solvent; Alcohol; Chromatography; Organic chemistry; Sodium; Catalysis","score_opus":0.0173995817460269,"score_gpt":0.24399768924542634,"score_spread":0.22659810749939943,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2805902748","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":[0.9977519,0.0003040017,0.000035829275,0.0010960669,0.00019541368,0.000015781954,0.000009231567,0.000014330012,0.0005774485],"genre_scores_gemma":[0.99554,0.00046416582,0.0025086573,0.00014682663,0.0007396813,0.0000021935068,0.0000013750918,0.000018979657,0.00057807163],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99883217,0.000028782168,0.0004749678,0.00019078393,0.00026386318,0.00020943447],"domain_scores_gemma":[0.99883145,0.00015216824,0.0005151721,0.00026050623,0.00016259332,0.00007811634],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00021638484,0.0001480383,0.00039290302,0.00001532856,0.00006795326,0.000011923298,0.0002795992,0.000070801376,0.000018481514],"category_scores_gemma":[0.0005075177,0.00010290973,0.0003096481,0.00031947478,0.00081170397,0.00009435873,0.00013731433,0.000527413,0.0000015964741],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00010161871,0.000094160736,0.0006494165,0.00006646039,0.00010169792,4.826059e-7,0.0014312005,0.0001402456,0.9844526,0.0000013225556,0.0011365012,0.0118243145],"study_design_scores_gemma":[0.000433401,0.000059524562,0.00020488135,0.00038278307,0.00006105919,0.000012634973,0.0007751378,0.0019479529,0.99451905,0.00030554296,0.00111846,0.00017955307],"about_ca_topic_score_codex":0.00022384517,"about_ca_topic_score_gemma":0.0000058301116,"teacher_disagreement_score":0.011644761,"about_ca_system_score_codex":0.00018909451,"about_ca_system_score_gemma":0.00004887335,"threshold_uncertainty_score":0.4196537},"labels":[],"label_agreement":null},{"id":"W2809165506","doi":"10.1002/aocs.12084","title":"Stability and Bioavailability of Curcumin in Mixed Sodium Caseinate and Pea Protein Isolate Nanoemulsions","year":2018,"lang":"en","type":"article","venue":"Journal of the American Oil Chemists Society","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","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 Saskatchewan","funders":"Ministry of Agriculture - Saskatchewan; University of Saskatchewan; Kristi Yamaguchi and Always Dream Foundation","keywords":"Pea protein; Curcumin; Bioavailability; Chemistry; Emulsion; Digestion (alchemy); Sodium Caseinate; In vitro; Lipid digestion; Oil droplet; Chromatography; Soy protein; Food science; Enzyme; Biochemistry; Lipase; Biology","score_opus":0.01598928282018057,"score_gpt":0.22550344781728848,"score_spread":0.2095141649971079,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2809165506","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":[0.9977738,0.0002759394,0.0000010251059,0.0016364619,0.000047346337,0.00010360165,0.000019892987,0.0000059343715,0.00013596207],"genre_scores_gemma":[0.9994388,0.000056242952,0.00027436408,0.00005539898,0.000109907305,0.0000042628585,2.8859068e-7,0.0000012835178,0.00005943936],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99868506,0.00019478072,0.00047065053,0.00020198853,0.00024776353,0.00019974161],"domain_scores_gemma":[0.99862665,0.00014497021,0.0008003209,0.00012355988,0.0002110622,0.00009345542],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0012382455,0.00012929266,0.00036516963,0.0000049643772,0.00012952751,0.00002280683,0.00030612637,0.000061493396,0.000015151991],"category_scores_gemma":[0.0002453264,0.0000469371,0.00017150985,0.0003259921,0.0013825352,0.00010069279,0.00021264073,0.00024684035,3.4311304e-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":[0.00006211864,0.00008096129,0.01001161,0.000048025187,0.000018114175,7.0540955e-7,0.0007126496,8.101775e-8,0.9802741,0.0000028839006,0.000078437,0.008710325],"study_design_scores_gemma":[0.00046623973,0.0007432749,0.12104579,0.00021161656,0.000025223622,0.00008292089,0.004859439,0.00013687747,0.8704225,0.0005848659,0.0011858398,0.00023543245],"about_ca_topic_score_codex":0.00068634766,"about_ca_topic_score_gemma":0.00016475075,"teacher_disagreement_score":0.11103418,"about_ca_system_score_codex":0.0000798995,"about_ca_system_score_gemma":0.000031130527,"threshold_uncertainty_score":0.50940084},"labels":[],"label_agreement":null},{"id":"W2884343116","doi":"10.1002/aocs.12101","title":"Structural Characterization and Functional Properties of Proteins from Oat Milling Fractions","year":2018,"lang":"en","type":"article","venue":"Journal of the American Oil Chemists Society","topic":"Proteins in Food Systems","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":"Wilfrid Laurier University; University of Ottawa; Carleton University","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Chemistry; Glucan; Molecular mass; Solubility; Globulin; Food science; Chromatography; High protein; Avena; Mass spectrometry; Biochemistry; Enzyme; Biology; Organic chemistry; Botany","score_opus":0.02810912962861643,"score_gpt":0.21009074784443563,"score_spread":0.1819816182158192,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2884343116","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":[0.9986983,0.0001084618,0.000014291225,0.0009300638,0.00015200423,0.00004256888,0.00002089342,0.000006927782,0.000026521804],"genre_scores_gemma":[0.9985252,0.00004694132,0.00018947269,0.00013000623,0.0009842206,0.0000028121265,0.000003249263,0.0000011318368,0.00011695608],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9992329,0.00004447294,0.00026349915,0.00009876111,0.0002638692,0.000096522694],"domain_scores_gemma":[0.99880224,0.000033246448,0.000829328,0.000052404943,0.00024188645,0.000040887287],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0001489794,0.00008248686,0.00018265852,0.0000029732607,0.00020314264,0.000028708528,0.00016875891,0.000036882426,0.000027821265],"category_scores_gemma":[0.000064806314,0.00002726445,0.00015249837,0.00015472484,0.0004010091,0.00011986289,0.000058898968,0.00014958983,6.955674e-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":[0.000035431993,0.0000127401,0.0031120945,0.000008443062,0.000045298246,6.3535026e-8,0.00034997577,9.2485726e-7,0.98548967,9.4006396e-7,0.000049344955,0.010895087],"study_design_scores_gemma":[0.000114496725,0.00016938962,0.11318625,0.00012153618,0.000025352596,0.000027182334,0.0010676939,0.00014889204,0.8836304,0.000034687007,0.0013793487,0.000094764866],"about_ca_topic_score_codex":0.00019605059,"about_ca_topic_score_gemma":0.000012351054,"teacher_disagreement_score":0.110074155,"about_ca_system_score_codex":0.000043383698,"about_ca_system_score_gemma":0.000020892421,"threshold_uncertainty_score":0.15624295},"labels":[],"label_agreement":null},{"id":"W2887685314","doi":"10.1002/aocs.12103","title":"Application of Barley‐ and Lentil‐Protein Concentrates in the Production of Protein‐Enriched Doughnuts","year":2018,"lang":"en","type":"article","venue":"Journal of the American Oil Chemists Society","topic":"Food composition and properties","field":"Nursing","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":"University of Alberta","funders":"Natural Sciences and Engineering Research Council of Canada; Alberta Innovates Bio Solutions; University of Alberta; U.S. Department of Agriculture; Alberta Crop Industry Development Fund; Canada Research Chairs; Saskatchewan Pulse Growers","keywords":"Food science; Pea protein; Chemistry; Prolamin; Barley flour; Vegetable Proteins; Egg white; Wheat flour; Storage protein; Biochemistry","score_opus":0.00903097544536119,"score_gpt":0.2456935821321909,"score_spread":0.2366626066868297,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2887685314","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":[0.9941336,0.00041117062,0.0000131196375,0.005083581,0.00006950522,0.00012377619,0.0000012027216,0.000004271877,0.0001598065],"genre_scores_gemma":[0.99885863,0.000036521018,0.00068743125,0.00020337485,0.00015525355,0.000008018875,3.2588676e-7,0.0000072798425,0.000043139014],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9990866,0.00011019378,0.00034097614,0.00009719306,0.00026240095,0.00010262306],"domain_scores_gemma":[0.99860466,0.000031437638,0.00090319396,0.00019414103,0.00024520443,0.000021375028],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00048432598,0.00008294522,0.00020334763,0.000012604135,0.000072090435,0.000014908972,0.00023763237,0.00002975739,0.000002081587],"category_scores_gemma":[0.000089389156,0.000047672824,0.000121738885,0.00029201945,0.0007400146,0.00007981006,0.000027558313,0.000191877,2.5745194e-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":[0.00043943335,0.000083851686,0.0008930257,0.00010295809,0.000028601917,7.452675e-8,0.0042930543,0.000005298782,0.98026633,0.0000079634065,0.00039184946,0.013487545],"study_design_scores_gemma":[0.00029469107,0.00037753655,0.004564542,0.00017568853,0.00003100688,0.000026663956,0.002948971,0.00014449208,0.99025446,0.0001750475,0.00094175554,0.00006516213],"about_ca_topic_score_codex":0.00010044971,"about_ca_topic_score_gemma":0.0000030292824,"teacher_disagreement_score":0.013422383,"about_ca_system_score_codex":0.00004975924,"about_ca_system_score_gemma":0.000031930413,"threshold_uncertainty_score":0.27266148},"labels":[],"label_agreement":null},{"id":"W2887685933","doi":"10.1002/aocs.12104","title":"Plant RuBisCo: An Underutilized Protein for Food Applications","year":2018,"lang":"en","type":"article","venue":"Journal of the American Oil Chemists Society","topic":"Protein Hydrolysis and Bioactive Peptides","field":"Biochemistry, Genetics and Molecular Biology","cited_by":105,"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 Ottawa","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"RuBisCO; Agriculture; Biotechnology; Chemistry; Food science; Biology; Business; Agronomy; Botany; Biochemistry; Photosynthesis; Ecology","score_opus":0.01385977417573578,"score_gpt":0.27306037682292467,"score_spread":0.25920060264718886,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2887685933","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":[0.9956375,0.00020759022,0.0030818824,0.0005703218,0.000030576175,0.00015555193,0.000069780486,0.0000052497753,0.00024156872],"genre_scores_gemma":[0.9909598,0.00007211366,0.0070718355,0.0005069178,0.0009429942,0.00006494105,0.000012177693,0.00001832229,0.00035089275],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99917996,0.000036884772,0.0002450876,0.00018801136,0.0001649925,0.00018503967],"domain_scores_gemma":[0.9986551,0.000013299641,0.00063638086,0.00034459928,0.0002643855,0.00008625221],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00030061233,0.00012728019,0.0002006251,0.00000815152,0.00017948955,0.000027882528,0.00045025785,0.00006119848,0.0000034558748],"category_scores_gemma":[0.0000581162,0.00008378145,0.0004379894,0.00011742191,0.00049462507,0.000006291351,0.000081222184,0.00011519465,5.270688e-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":[0.00014974872,0.00010142503,0.00010910302,0.000015917554,0.0001971028,5.7951713e-8,0.00006145958,0.0000017532591,0.9928398,0.000020967416,0.0012198585,0.005282792],"study_design_scores_gemma":[0.0004717329,0.0007664309,0.00017648078,0.000017618084,0.000046959856,0.000025107509,0.00030339032,0.000041363845,0.9421674,0.00022292664,0.055635687,0.0001248736],"about_ca_topic_score_codex":0.0000057260195,"about_ca_topic_score_gemma":0.000010482817,"teacher_disagreement_score":0.05441583,"about_ca_system_score_codex":0.000038784405,"about_ca_system_score_gemma":0.00014212653,"threshold_uncertainty_score":0.34165084},"labels":[],"label_agreement":null},{"id":"W2888229272","doi":"10.1002/aocs.12108","title":"Effect of Solvent, Preheating Temperature, and Time on the Ultrasonic Extraction of Phenolic Compounds from Cold‐Pressed Hempseed Cake","year":2018,"lang":"en","type":"article","venue":"Journal of the American Oil Chemists Society","topic":"Phytochemicals and Antioxidant Activities","field":"Medicine","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 Manitoba","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Acetone; Chemistry; Solvent; Methanol; Aqueous solution; Extraction (chemistry); High-performance liquid chromatography; Chromatography; Yield (engineering); Organic chemistry; Materials science","score_opus":0.006119279402468542,"score_gpt":0.26018508981833305,"score_spread":0.2540658104158645,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2888229272","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":[0.9984588,0.00023160026,0.0000015052443,0.0006425134,0.000042462332,0.00006326457,0.00001555281,0.000006038019,0.0005382391],"genre_scores_gemma":[0.99891126,0.00016212491,0.00013539773,0.00022401368,0.0003687253,0.0000021962078,0.0000013498008,0.000014800794,0.0001801402],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9990508,0.00008082487,0.0002886938,0.000109780885,0.0003363352,0.00013354831],"domain_scores_gemma":[0.9976873,0.0008862042,0.0010054662,0.00021631189,0.0001508112,0.000053911135],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00038300772,0.00013954726,0.00050903286,0.000011179314,0.00009237,0.000013703059,0.00015305012,0.00006561841,0.0000133265885],"category_scores_gemma":[0.00021447235,0.00007366242,0.0003445592,0.00015390103,0.0007135473,0.000050204442,0.000032512715,0.00047457323,3.4437232e-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":[0.00039481738,0.000102902595,0.0019023088,0.000117404714,0.00026288204,4.790383e-7,0.0006033907,9.334113e-7,0.9941623,0.000001274084,0.0020028169,0.00044844538],"study_design_scores_gemma":[0.00084482704,0.00061280973,0.0060613677,0.00067234243,0.00019779461,0.000043403463,0.00035388547,0.00008380401,0.99094296,0.000011732678,0.00011020477,0.00006486741],"about_ca_topic_score_codex":0.00003925264,"about_ca_topic_score_gemma":2.787388e-7,"teacher_disagreement_score":0.004159059,"about_ca_system_score_codex":0.00006185782,"about_ca_system_score_gemma":0.000071302355,"threshold_uncertainty_score":0.30038664},"labels":[],"label_agreement":null},{"id":"W2889734768","doi":"10.1002/aocs.12127","title":"Algal Butter, a Novel Cocoa Butter Equivalent: Chemical Composition, Physical Properties, and Functionality in Chocolate","year":2018,"lang":"en","type":"article","venue":"Journal of the American Oil Chemists Society","topic":"Food Chemistry and Fat 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":"University of Guelph","funders":"","keywords":"Food science; Composition (language); Bloom; Dark chocolate; Chemistry; Botany; Biology","score_opus":0.023735970180224133,"score_gpt":0.22946347720820726,"score_spread":0.20572750702798312,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2889734768","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":[0.99578977,0.000053375996,0.0000027795506,0.003911514,0.00003202757,0.000025776804,0.000013721417,0.000007830537,0.00016322915],"genre_scores_gemma":[0.9977655,0.000028817694,0.00010888443,0.0010154544,0.00093915843,0.000003846344,0.0000043879218,0.0000014579465,0.00013251267],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9989419,0.000031034506,0.0002935076,0.00019562575,0.00032211037,0.00021579931],"domain_scores_gemma":[0.9991946,0.00006255655,0.00039303527,0.00007373055,0.00017503812,0.00010101329],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00022953145,0.00014588014,0.00030427377,0.0000032658438,0.00014268422,0.00004634675,0.00030674378,0.000053525724,0.0000312194],"category_scores_gemma":[0.000030583946,0.000054072385,0.00034764333,0.00034211608,0.00071981066,0.00009055699,0.00013456505,0.00032521985,0.0000015467426],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000108229746,0.00023067436,0.0031602837,0.000015395353,0.00007245974,6.855392e-7,0.00025635643,0.0000013126536,0.9929002,0.0000014350849,0.00076132297,0.002491644],"study_design_scores_gemma":[0.0008017501,0.00020018127,0.037475757,0.0001426675,0.00012216109,0.00015208231,0.0006872881,0.0006058396,0.9560661,0.00008744883,0.0033241473,0.00033457868],"about_ca_topic_score_codex":0.00007872686,"about_ca_topic_score_gemma":0.000005248123,"teacher_disagreement_score":0.036834106,"about_ca_system_score_codex":0.0000969074,"about_ca_system_score_gemma":0.000020899974,"threshold_uncertainty_score":0.26521724},"labels":[],"label_agreement":null},{"id":"W2905304120","doi":"10.1002/aocs.12178","title":"A Density Functional Theory Study on the Acid‐Catalyzed Transesterification Mechanism for Biodiesel Production from Waste Cooking Oils","year":2018,"lang":"en","type":"article","venue":"Journal of the American Oil Chemists Society","topic":"Biodiesel Production and Applications","field":"Engineering","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":"Western University","funders":"Natural Science Foundation of Shanxi Province; National Natural Science Foundation of China","keywords":"Transesterification; SN2 reaction; Biodiesel production; Chemistry; Catalysis; Reaction mechanism; Organic chemistry; Biodiesel; Methanol; Monoacylglycerol lipase; Elementary reaction; Kinetics; Physics","score_opus":0.025241748750692405,"score_gpt":0.23705037149689473,"score_spread":0.21180862274620232,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2905304120","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":[0.9807301,0.000033588494,0.014426141,0.0039263233,0.00056333473,0.00017380092,0.0000196643,0.00005242897,0.00007457363],"genre_scores_gemma":[0.99743754,0.000052603726,0.0007364609,0.0003528134,0.001222041,0.000051503248,0.0000037905688,0.000021449398,0.000121772086],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9990326,0.000060089787,0.0003038744,0.00018906957,0.0002676713,0.00014665183],"domain_scores_gemma":[0.9986498,0.0001103441,0.00042857468,0.00040954637,0.00035845768,0.00004327358],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00063918065,0.00015025366,0.00019319766,0.000016592356,0.0004180518,0.000042816253,0.0002789176,0.00003844759,0.000010706487],"category_scores_gemma":[0.00015887574,0.00009328979,0.00025814952,0.0002574942,0.0003092853,0.000077549004,0.000019948324,0.0002825831,0.0000052649225],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00011878721,0.00012450333,0.000041944386,0.000014712281,0.00028588754,5.8048833e-8,0.0035236827,0.000048342976,0.98712075,0.0001514077,0.0046836277,0.0038863174],"study_design_scores_gemma":[0.00034809392,0.00007017049,0.0011221189,0.000025846783,0.00013990076,0.000014442448,0.009103332,0.00030598926,0.98676515,0.0012992386,0.00066994916,0.00013576477],"about_ca_topic_score_codex":0.0000065415315,"about_ca_topic_score_gemma":0.0000028224028,"teacher_disagreement_score":0.01670742,"about_ca_system_score_codex":0.00013422583,"about_ca_system_score_gemma":0.000035423018,"threshold_uncertainty_score":0.3804247},"labels":[],"label_agreement":null},{"id":"W2921359639","doi":"10.1002/aocs.12208","title":"Diesel Precursors Via Catalytic Hydrothermal Deoxygenation of Aqueous Canola Oil Emulsion","year":2019,"lang":"en","type":"article","venue":"Journal of the American Oil Chemists Society","topic":"Catalysis and Hydrodesulfurization Studies","field":"Engineering","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 Toronto","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Diesel fuel; Deoxygenation; Extraction (chemistry); Emulsion; Aqueous solution; Oxygenate; Yield (engineering); Chemistry; Chemical engineering; Vegetable oil refining; Pulp and paper industry; Catalysis; Organic chemistry; Materials science; Biodiesel; Metallurgy","score_opus":0.0036909690499019065,"score_gpt":0.19775939718673502,"score_spread":0.19406842813683312,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2921359639","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":[0.9967537,0.00083657994,0.000107862,0.00018158271,0.00016439967,0.000019337762,0.000008365219,0.00002147933,0.0019067222],"genre_scores_gemma":[0.99765456,0.000994642,0.00020150514,0.0000642213,0.000111431924,0.0000020451444,0.000002288764,0.00002775679,0.00094153447],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9989315,0.000016527541,0.00041443016,0.00009870908,0.00037750317,0.00016131075],"domain_scores_gemma":[0.9989188,0.00005821505,0.00056290976,0.00024248024,0.00016786238,0.000049749997],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00017524166,0.00014426728,0.0003974332,0.00002764556,0.0000560134,0.000014098305,0.00027169343,0.00004014668,0.000013699457],"category_scores_gemma":[0.000036136604,0.0001046951,0.00042106846,0.0003405666,0.00013593136,0.00009318035,0.000060139504,0.00021169687,0.0000046690047],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000036645302,0.000081821396,0.0021307217,0.00036315672,0.00075758086,0.0000011587734,0.0047334842,0.03786302,0.9104684,0.0000032418916,0.0027916445,0.04076913],"study_design_scores_gemma":[0.001513315,0.00011990165,0.009337636,0.00037102945,0.00042980287,0.000118497715,0.0022805328,0.048004683,0.93051803,0.000042112137,0.0066312347,0.00063322415],"about_ca_topic_score_codex":0.000055495046,"about_ca_topic_score_gemma":0.0000065758886,"teacher_disagreement_score":0.04013591,"about_ca_system_score_codex":0.00019709815,"about_ca_system_score_gemma":0.00003128341,"threshold_uncertainty_score":0.42693424},"labels":[],"label_agreement":null},{"id":"W2978612609","doi":"10.1002/aocs.12293","title":"Impact of Frying on Changes in Clam (<i>Ruditapes philippinarum</i>) Lipids and Frying Oils: Compositional Changes and Oxidative Deterioration","year":2019,"lang":"en","type":"article","venue":"Journal of the American Oil Chemists Society","topic":"Edible Oils Quality and Analysis","field":"Chemistry","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":"Memorial University of Newfoundland; Discovery Air (Canada)","funders":"Innovative Research Group Project of the National Natural Science Foundation of China","keywords":"Ruditapes; TBARS; Food science; Chemistry; Peroxide value; Fatty acid; Eicosapentaenoic acid; Lipid oxidation; Polyunsaturated fatty acid; Acid value; Biochemistry; Lipid peroxidation; Biology; Antioxidant; Fishery","score_opus":0.013283603391752132,"score_gpt":0.2814434146816372,"score_spread":0.2681598112898851,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2978612609","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":[0.9981774,0.0004927777,0.0000038123792,0.0010257111,0.000032896027,0.000015424404,0.000024210918,0.000005505784,0.00022225178],"genre_scores_gemma":[0.9961366,0.0028534832,0.0004138868,0.0002501293,0.00024573228,0.0000022171673,0.0000045125976,0.000013396712,0.00008001182],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9989266,0.00005835247,0.00031214335,0.00018195313,0.00033920584,0.00018177927],"domain_scores_gemma":[0.99835706,0.0002549659,0.0010280516,0.00016296052,0.00012308142,0.000073873554],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00039982866,0.00017674085,0.00048515215,0.000043524706,0.000083390114,0.000036981328,0.00017750106,0.00007218597,0.00004813375],"category_scores_gemma":[0.0000795128,0.00012782493,0.00025704358,0.0002434927,0.00028744736,0.00010931881,0.00008131573,0.00037444822,3.4410328e-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":[0.00010581049,0.00008194931,0.028192822,0.00042151712,0.0002325933,0.0000011507105,0.002637614,0.000036945257,0.96242213,0.000002531456,0.000056936773,0.005807992],"study_design_scores_gemma":[0.0018548068,0.0005910676,0.022801973,0.0025338642,0.0002221875,0.00009382764,0.009771204,0.0010135265,0.96039194,0.00016516384,0.000093142095,0.00046730277],"about_ca_topic_score_codex":0.00009892303,"about_ca_topic_score_gemma":0.000028700384,"teacher_disagreement_score":0.0071335896,"about_ca_system_score_codex":0.00018047493,"about_ca_system_score_gemma":0.000059561433,"threshold_uncertainty_score":0.5212549},"labels":[],"label_agreement":null},{"id":"W2979700171","doi":"10.1002/aocs.12290","title":"The Development of Epoxidized Hemp Oil Prepolymers for the Preparation of Thermoset Networks","year":2019,"lang":"en","type":"article","venue":"Journal of the American Oil Chemists Society","topic":"Polymer composites and self-healing","field":"Materials Science","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":"University of Alberta","funders":"Alberta Innovates","keywords":"Thermosetting polymer; Epoxy; Curing (chemistry); Epoxidized soybean oil; Materials science; Polymer; Fourier transform infrared spectroscopy; Monomer; Polymer chemistry; Organic chemistry; Chemistry; Chemical engineering; Raw material","score_opus":0.008541098723841036,"score_gpt":0.2642027083269168,"score_spread":0.25566160960307577,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2979700171","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":[0.9969539,0.0012138207,0.00065244775,0.00055422337,0.0003144047,0.00006286769,0.0000044019007,0.000006167193,0.00023775571],"genre_scores_gemma":[0.99519104,0.00026243183,0.0037913846,0.0001408842,0.00012095368,0.000008473175,6.5989894e-7,0.000013507143,0.0004706728],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9984637,0.00007555466,0.0006993892,0.000121457466,0.00040985277,0.00023003557],"domain_scores_gemma":[0.99653757,0.0006686726,0.002187588,0.00037879997,0.00018427905,0.000043118445],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0013952379,0.00012435149,0.0003289279,0.0000057586076,0.00027645138,0.000037861955,0.0007686495,0.000036830857,0.000010083088],"category_scores_gemma":[0.00006321297,0.000058248297,0.0004239268,0.0001573494,0.00031432192,0.000062231076,0.000114358525,0.0001450048,4.638729e-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":[0.00027251843,0.000037603277,0.00018529936,0.000052194246,0.00014189623,4.959356e-8,0.0033726983,0.0017312331,0.98694015,0.0000066427833,0.000530953,0.0067287832],"study_design_scores_gemma":[0.0004733679,0.00006718081,0.0003288601,0.00008306589,0.00007210528,0.000014150759,0.0018010373,0.0053699715,0.99032503,0.000015301292,0.0013558856,0.0000940354],"about_ca_topic_score_codex":0.000028180833,"about_ca_topic_score_gemma":0.0000032624432,"teacher_disagreement_score":0.006634748,"about_ca_system_score_codex":0.00008040657,"about_ca_system_score_gemma":0.00029116345,"threshold_uncertainty_score":0.23752967},"labels":[],"label_agreement":null},{"id":"W2982007295","doi":"10.1002/aocs.12299","title":"Encapsulation of Long‐Chain <i>n</i>‐3 Polyunsaturated Fatty Acids Using Egg Yolk","year":2019,"lang":"en","type":"article","venue":"Journal of the American Oil Chemists Society","topic":"Microencapsulation and Drying Processes","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 Alberta","funders":"Alberta Innovates Bio Solutions; Natural Sciences and Engineering Research Council of Canada; Consejo Nacional de Ciencia y Tecnología","keywords":"Docosahexaenoic acid; Polyunsaturated fatty acid; Yolk; Chemistry; Fish oil; Emulsion; Peroxide value; Food science; Eicosapentaenoic acid; Peroxide; Chromatography; Fatty acid; Organic chemistry; Biology; Fish <Actinopterygii>; Fishery","score_opus":0.01282362327581707,"score_gpt":0.23367377449448096,"score_spread":0.2208501512186639,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2982007295","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":[0.99882454,0.0001724769,0.000018561066,0.00061547355,0.00011006388,0.000029674706,0.000006903904,0.000009836997,0.00021244862],"genre_scores_gemma":[0.9984276,0.00008780019,0.0005747478,0.00042017744,0.00014680918,2.420321e-7,0.0000031524967,0.000001581773,0.0003378678],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99896336,0.00005079437,0.00037056458,0.00012276028,0.00033256217,0.00015995027],"domain_scores_gemma":[0.9982862,0.00008893073,0.0012020516,0.00007592276,0.00028707858,0.000059800892],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00029709563,0.000116402036,0.00027048704,0.000005738551,0.00009642388,0.000030527666,0.00033873602,0.000054060933,0.00008570691],"category_scores_gemma":[0.000063835534,0.00004233689,0.00034353166,0.00056797016,0.00015332694,0.000118489144,0.00005824965,0.00019784599,0.000001838798],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000029056007,0.000036944366,0.042520728,0.000023106613,0.000028638888,3.0411755e-7,0.00024669612,0.00014785943,0.9493145,0.0000019648958,0.0001246889,0.007525511],"study_design_scores_gemma":[0.00038066917,0.00012673571,0.28825346,0.00016087234,0.00005477584,0.000084972206,0.0016841051,0.0010096288,0.70657045,0.00005702547,0.0013862209,0.0002310878],"about_ca_topic_score_codex":0.000085759515,"about_ca_topic_score_gemma":0.0000028259462,"teacher_disagreement_score":0.24573272,"about_ca_system_score_codex":0.00006259689,"about_ca_system_score_gemma":0.00004636552,"threshold_uncertainty_score":0.17264482},"labels":[],"label_agreement":null},{"id":"W2995792875","doi":"10.1002/aocs.12303","title":"Nuclear Magnetic Resonance Spectroscopy: A Versatile Tool for Qualitative and Quantitative Analysis of an Emulsifier Mixture of Soybean Oil","year":2019,"lang":"en","type":"article","venue":"Journal of the American Oil Chemists Society","topic":"Metabolomics and Mass Spectrometry Studies","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":"Medical Council of Canada; University of Manitoba","funders":"Natural Sciences and Engineering Research Council of Canada; Mitacs","keywords":"Chemistry; Polyunsaturated fatty acid; Nuclear magnetic resonance spectroscopy; Soybean oil; Spectroscopy; Fatty acid; Quantitative analysis (chemistry); Organic chemistry; Chromatography; Qualitative analysis; Vegetable oil; Oil analysis; Methyl oleate; Food science; Materials science","score_opus":0.008474008529427448,"score_gpt":0.2918663896481144,"score_spread":0.283392381118687,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2995792875","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":[0.99713266,0.0022636466,0.00004419715,0.0001978426,0.000040437873,0.000034769197,0.000104458675,0.0000012094081,0.0001807559],"genre_scores_gemma":[0.9786567,0.00152763,0.019119352,0.00016707364,0.000048307116,0.000002163314,0.000006280302,0.000016403075,0.000456073],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9990058,0.00008313024,0.00036214307,0.00019764373,0.00019635395,0.0001549186],"domain_scores_gemma":[0.99833286,0.000101222395,0.000947924,0.00027741972,0.00029817858,0.000042377138],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0004671214,0.0001367094,0.0005828821,0.00003455177,0.00004891513,0.0000093703065,0.00024544098,0.00005261555,0.000011767896],"category_scores_gemma":[0.00020485594,0.00009917727,0.00054022775,0.00035366497,0.00040134182,0.000007756362,0.00008400971,0.00011937376,9.972987e-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":[0.00039476244,0.0000792402,0.0010163111,0.00007564277,0.0010828231,1.3832272e-7,0.0047493726,0.000011396664,0.99078745,0.00010184289,0.00060563814,0.001095378],"study_design_scores_gemma":[0.002660869,0.003907479,0.020027546,0.00009181193,0.002245127,0.0000110984965,0.04943631,0.0011524992,0.91163015,0.00026591707,0.008055243,0.0005159606],"about_ca_topic_score_codex":0.000022852746,"about_ca_topic_score_gemma":0.000005913831,"teacher_disagreement_score":0.079157315,"about_ca_system_score_codex":0.000023892133,"about_ca_system_score_gemma":0.00005792504,"threshold_uncertainty_score":0.40443316},"labels":[],"label_agreement":null},{"id":"W3005970599","doi":"10.1002/aocs.12335","title":"Rapid Nondestructive Analysis of Intact Canola Seeds Using a Handheld Near‐Infrared Spectrometer","year":2020,"lang":"en","type":"article","venue":"Journal of the American Oil Chemists Society","topic":"Spectroscopy and Chemometric Analyses","field":"Chemistry","cited_by":22,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":true,"ca_institutions":"Canadian International Grains Institute","funders":"","keywords":"Canola; Spectrometer; Mobile device; Infrared; Nondestructive testing; Near-infrared spectroscopy; Environmental science; Materials science; Remote sensing; Chemistry; Computer science; Optics; Medicine; Physics; Geography; Food science; World Wide Web","score_opus":0.020439836386556946,"score_gpt":0.27134460118511894,"score_spread":0.250904764798562,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3005970599","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":[0.9961148,0.0005202555,0.00018803775,0.00043449563,0.000028416656,0.0000117144955,0.000037610782,0.0000145682,0.002650095],"genre_scores_gemma":[0.9921215,0.0002914226,0.006404368,0.00065554207,0.00024080047,7.722903e-7,0.000003107395,0.00002750629,0.00025493404],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99810046,0.000031691172,0.0006777121,0.00025329905,0.00062534295,0.00031152245],"domain_scores_gemma":[0.9967931,0.0001696743,0.0021532879,0.00038403788,0.00029211442,0.00020776938],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00017639711,0.0002614198,0.0011063153,0.00008027429,0.0001354225,0.000058544563,0.0007366576,0.00009552136,0.00066416],"category_scores_gemma":[0.0002784088,0.00019315242,0.0019918464,0.00405226,0.0005636921,0.00011831643,0.00014964763,0.0006879636,6.608761e-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":[0.0001494493,0.0000858534,0.011820668,0.00009901595,0.008693941,0.000006041932,0.0025810124,0.00025151155,0.97471756,0.0000014567612,0.0007545538,0.00083893427],"study_design_scores_gemma":[0.0006212566,0.000093949064,0.0019115595,0.000038069775,0.007333319,0.000046861616,0.005412024,0.0033811661,0.98036957,0.000019669023,0.00049126754,0.0002813054],"about_ca_topic_score_codex":0.000164346,"about_ca_topic_score_gemma":0.0000014012519,"teacher_disagreement_score":0.009909109,"about_ca_system_score_codex":0.00040805843,"about_ca_system_score_gemma":0.00038102025,"threshold_uncertainty_score":0.7876527},"labels":[],"label_agreement":null},{"id":"W3008087176","doi":"10.1002/aocs.12344","title":"Modification of the Ferrous Oxidation‐Xylenol Orange Method for Determination of Peroxide Value in Highly Pigmented Sea Cucumber Viscera Lipid","year":2020,"lang":"en","type":"article","venue":"Journal of the American Oil Chemists Society","topic":"Aquaculture Nutrition and Growth","field":"Agricultural and Biological Sciences","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":"Agriculture and Agri-Food Canada; Dalhousie University","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Xylenol orange; Ferrous; Orange (colour); Peroxide value; Sea cucumber; Peroxide; Ferrous sulphate; Lipid oxidation; Chemistry; Food science; Biology; Biochemistry; Organic chemistry; Nuclear chemistry; Ecology; Inorganic chemistry","score_opus":0.025626053404045526,"score_gpt":0.2727058434432666,"score_spread":0.24707979003922106,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3008087176","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":[0.98387086,0.00004348974,0.0004696125,0.015381972,0.000026555079,0.0000964239,0.000032584863,0.0000049999844,0.00007352567],"genre_scores_gemma":[0.9939386,0.00008429827,0.0048163584,0.00090982346,0.00016277496,0.0000063666394,0.000006001461,0.0000016095793,0.00007414314],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99900013,0.00012037127,0.00038692463,0.00011077972,0.00028234968,0.000099432946],"domain_scores_gemma":[0.998441,0.0001732083,0.0010242948,0.000056263998,0.0002608389,0.00004443255],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00032477482,0.00008990456,0.0002411731,0.0000038691805,0.000072032766,0.000011307499,0.00035232154,0.00004884304,0.000008733621],"category_scores_gemma":[0.00018460317,0.00003124678,0.00035116696,0.00043140273,0.00011705372,0.00007456954,0.000039416136,0.00015175392,2.1747023e-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":[0.00006664213,0.00009135683,0.0013503567,0.0000409989,0.000018207504,5.8772134e-8,0.00080855587,0.000029154475,0.9863018,0.00001338905,0.00078115513,0.010498361],"study_design_scores_gemma":[0.0006295861,0.00019732729,0.026646905,0.000082575796,0.00006716316,0.000008677121,0.002055316,0.0037716,0.9640892,0.00013337881,0.0022054063,0.00011284174],"about_ca_topic_score_codex":0.00013951585,"about_ca_topic_score_gemma":0.000015320044,"teacher_disagreement_score":0.025296548,"about_ca_system_score_codex":0.00007134754,"about_ca_system_score_gemma":0.000020927162,"threshold_uncertainty_score":0.12742066},"labels":[],"label_agreement":null},{"id":"W3011060530","doi":"10.1002/aocs.12348","title":"Formation Kinetics of Monomeric Cyclic Fatty Acid Methyl Esters of Alpha‐Linolenic Acid: Effects of Mono <i>cis</i>/<i>trans</i> Isomers","year":2020,"lang":"en","type":"preprint","venue":"Journal of the American Oil Chemists Society","topic":"Fatty Acid Research and Health","field":"Nursing","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":"Université Laval","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Cis–trans isomerism; Chemistry; Monomer; Fatty acid; Linolenic acid; Polyunsaturated fatty acid; Kinetics; Fatty acid methyl ester; Nitric acid; Organic chemistry; Chromatography; Medicinal chemistry; Catalysis; Linoleic acid; Polymer; Biodiesel","score_opus":0.01692943932481279,"score_gpt":0.28979275667069376,"score_spread":0.272863317345881,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3011060530","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":[0.98392606,0.0038889118,0.005184438,0.0057235165,0.0006648412,0.00036217354,0.00010427165,0.000022750366,0.00012305808],"genre_scores_gemma":[0.97854877,0.007265658,0.013101172,0.00075992517,0.00022098825,0.000011710279,0.000013493882,0.00007098495,0.000007275856],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9953618,0.00037846057,0.0019410069,0.000359477,0.0013755779,0.00058366376],"domain_scores_gemma":[0.9910249,0.00045165254,0.006756269,0.00081617467,0.00059525797,0.00035571842],"candidate_categories":["metaepi_narrow"],"consensus_categories":[],"category_scores_codex":[0.00076267397,0.0004918063,0.00195932,0.00012219773,0.00008288134,0.000027166781,0.0015550463,0.00028579927,0.0000058538476],"category_scores_gemma":[0.00041355198,0.00039214938,0.002152186,0.0008206078,0.0011590249,0.0001712641,0.00043448142,0.0021823223,7.837168e-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":[0.00081495545,0.0002991723,0.00029239853,0.009568122,0.0005910814,0.000002277146,0.0063504986,0.00048072365,0.96280694,4.85547e-7,0.0015659758,0.017227361],"study_design_scores_gemma":[0.0014030586,0.0009264281,0.0020035203,0.001351493,0.0004838205,0.000022197013,0.0014821739,0.00040498553,0.9913409,0.00011932273,0.00017979699,0.0002823398],"about_ca_topic_score_codex":0.00016765759,"about_ca_topic_score_gemma":0.00000306715,"teacher_disagreement_score":0.028533915,"about_ca_system_score_codex":0.00055089255,"about_ca_system_score_gemma":0.00035533923,"threshold_uncertainty_score":0.999853},"labels":[],"label_agreement":null},{"id":"W3037459879","doi":"10.1002/aocs.12366","title":"Regulatory Changes Affecting the Production and Use of Fats and Oils: Focus on Partially Hydrogenated Oils","year":2020,"lang":"en","type":"article","venue":"Journal of the American Oil Chemists Society","topic":"Consumer Attitudes and Food Labeling","field":"Medicine","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":"Health Canada","funders":"","keywords":"Business; Government (linguistics); Food industry; Consumption (sociology); Production (economics); Edible oil; Food science; Food products; Chemistry; Economics","score_opus":0.030811728261761515,"score_gpt":0.26503850389369427,"score_spread":0.23422677563193275,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3037459879","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":[0.97639894,0.0017116047,0.000005425511,0.021759935,0.000043564476,0.000050113056,0.0000014958723,0.000008845829,0.00002009443],"genre_scores_gemma":[0.9971662,0.00096571795,0.0005715338,0.0010234917,0.00024122537,0.0000011473135,1.5169614e-7,0.000013654951,0.000016844071],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9992169,0.000045408462,0.00022064205,0.00013701667,0.0002586261,0.00012141387],"domain_scores_gemma":[0.9988891,0.00013830782,0.00058384985,0.00016056269,0.00012552131,0.000102669845],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00033620457,0.00010755416,0.00029673928,0.000008896119,0.00010127482,0.000019698775,0.00007641044,0.00002959974,0.0000018604512],"category_scores_gemma":[0.0006109638,0.00006013532,0.00014342317,0.00018236773,0.00031112632,0.00004255984,0.0000638836,0.00031845272,9.3465715e-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":[0.00021149007,0.0000438568,0.0051446026,0.00019190028,0.00047859043,0.0000034072395,0.003527139,0.000019776944,0.94585156,0.0000017856253,0.00037963627,0.04414626],"study_design_scores_gemma":[0.0005597983,0.0004389259,0.011987176,0.0005664678,0.0006777534,0.0002586312,0.0012268733,0.0003388687,0.98347825,0.000007316105,0.0003435849,0.00011633767],"about_ca_topic_score_codex":0.000024802182,"about_ca_topic_score_gemma":0.000005855421,"teacher_disagreement_score":0.04402992,"about_ca_system_score_codex":0.00003695666,"about_ca_system_score_gemma":0.000056273737,"threshold_uncertainty_score":0.24522471},"labels":[],"label_agreement":null},{"id":"W3044974418","doi":"10.1002/aocs.12394","title":"Trypsin Inhibitor and Urease Activity of Soybean Meal Products from Different Countries and Impact of Trypsin Inhibitor on Ileal Amino Acid Digestibility in Pig","year":2020,"lang":"en","type":"article","venue":"Journal of the American Oil Chemists Society","topic":"Animal Nutrition and Physiology","field":"Agricultural and Biological Sciences","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":"International Development Research Centre","funders":"","keywords":"Soybean meal; Latin square; Chemistry; Trypsin inhibitor; Food science; Urease; Meal; Animal science; Fermentation; Trypsin; Raw material; Biochemistry; Biology; Enzyme; Rumen; Organic chemistry","score_opus":0.016022867467957405,"score_gpt":0.2360577105177906,"score_spread":0.22003484304983317,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3044974418","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":[0.9961364,0.00013955896,9.9914125e-8,0.003477178,0.000023813522,0.000049684928,0.00015934637,0.000004214662,0.000009675748],"genre_scores_gemma":[0.9992175,0.00017783193,0.00003181674,0.00026675186,0.0002962191,8.339149e-7,0.0000038665694,0.0000014327273,0.000003718651],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.99899596,0.00012452675,0.00030745525,0.00020337517,0.000225056,0.00014362126],"domain_scores_gemma":[0.9988382,0.00021772932,0.00065824407,0.000056111803,0.0000975514,0.00013218337],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00012985744,0.00015265754,0.00049837044,0.0000042132338,0.000055142915,0.000013882312,0.00014895665,0.00006150821,0.000013149408],"category_scores_gemma":[0.00016163534,0.000056334742,0.00020064083,0.00017642241,0.00063397235,0.000066289125,0.00007985616,0.00029134855,1.1034809e-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":[0.0011257064,0.00026400702,0.04864128,0.000045021443,0.000037079866,7.517786e-7,0.00054998207,7.2714204e-7,0.9462324,0.0000010031972,0.00052578305,0.0025763065],"study_design_scores_gemma":[0.0004047081,0.0009777986,0.70484096,0.000057222514,0.000018632616,0.0000034201,0.00042990164,0.000014540991,0.2930981,0.000042955035,0.00003253179,0.00007922802],"about_ca_topic_score_codex":0.00032504727,"about_ca_topic_score_gemma":0.000023969564,"teacher_disagreement_score":0.6561997,"about_ca_system_score_codex":0.00006362229,"about_ca_system_score_gemma":0.0000356801,"threshold_uncertainty_score":0.23358975},"labels":[],"label_agreement":null},{"id":"W3048681873","doi":"10.1002/aocs.12408","title":"Novel Cocoa Butter Equivalent from Microalgal Butters","year":2020,"lang":"en","type":"article","venue":"Journal of the American Oil Chemists Society","topic":"Food Chemistry and Fat 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":"University of Guelph","funders":"","keywords":"Fractionation; Glycerol; Food science; Acetone; Fraction (chemistry); Chemistry; Solvent; Yield (engineering); Chromatography; Organic chemistry; Materials science","score_opus":0.018871155242118333,"score_gpt":0.21012810954209385,"score_spread":0.19125695429997552,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3048681873","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":[0.9711104,0.0001187879,0.000011625591,0.028413178,0.000046044705,0.000011367922,0.000054033175,0.000011212361,0.00022333518],"genre_scores_gemma":[0.9896585,0.00009698022,0.0005629105,0.008451393,0.0010474579,8.297318e-7,0.000008104594,0.0000015674004,0.00017228762],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99892014,0.000022145548,0.00031819261,0.00018293993,0.0003494585,0.00020712767],"domain_scores_gemma":[0.99887943,0.0001052274,0.00066546997,0.00007333231,0.0000979308,0.0001786047],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00011526782,0.00015004055,0.00031837382,0.0000012050908,0.00012262758,0.00005068309,0.0007022141,0.00005048852,0.0001591632],"category_scores_gemma":[0.000054458607,0.000052126004,0.00088605203,0.00032807657,0.0002427474,0.000058356312,0.00014789413,0.00034793137,0.000005377782],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000041928823,0.000051474017,0.0020059976,0.0000065773625,0.00016972174,0.0000018186461,0.0003082262,0.000007876573,0.98059034,1.8797871e-7,0.0109375715,0.0058782767],"study_design_scores_gemma":[0.00043694975,0.00014968871,0.014272929,0.00004902981,0.000231704,0.00003508863,0.0031863751,0.0001347902,0.9533363,0.000018702329,0.027824797,0.00032366542],"about_ca_topic_score_codex":0.00012868003,"about_ca_topic_score_gemma":0.0000032484186,"teacher_disagreement_score":0.027254062,"about_ca_system_score_codex":0.00005749952,"about_ca_system_score_gemma":0.000017846745,"threshold_uncertainty_score":0.21256368},"labels":[],"label_agreement":null},{"id":"W3048776533","doi":"10.1002/aocs.12397","title":"Tripalmitin‐Driven Crystallization of Palm Oil: The Role of Shear and Dispersed Particles","year":2020,"lang":"en","type":"article","venue":"Journal of the American Oil Chemists Society","topic":"Food Chemistry and Fat Analysis","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":"Toronto Metropolitan University","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Tripalmitin; Crystallization; Melting point; Nucleation; Chemical engineering; Chemistry; Glycerol; Shear (geology); Materials science; Crystallography; Chromatography; Organic chemistry; Composite material","score_opus":0.008960548658896625,"score_gpt":0.19384547325915494,"score_spread":0.18488492460025832,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3048776533","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":[0.99585724,0.00030252486,0.0000014226403,0.0035992726,0.0000055990977,0.000007777795,0.000010792241,0.000003188131,0.00021217158],"genre_scores_gemma":[0.9990023,0.00049912883,0.00010679816,0.00023931911,0.000119917684,5.1366055e-7,0.0000013954641,8.391319e-7,0.000029825398],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9992836,0.000039647228,0.00027352347,0.00008273449,0.00022585236,0.00009465205],"domain_scores_gemma":[0.9989896,0.00011370139,0.0006777724,0.000048767117,0.00010420239,0.000065986205],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00013785771,0.000074000425,0.00022952634,0.000001108084,0.00007837966,0.000013149848,0.00027733378,0.00002791025,0.000024250905],"category_scores_gemma":[0.00010082655,0.000023321758,0.00033605748,0.00033037955,0.0003711245,0.000036560683,0.00006073297,0.000121187004,1.1779375e-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":[0.00003537359,0.000032875058,0.00801701,0.000019442647,0.0000761177,1.7622368e-7,0.00095888437,0.000051139814,0.97240645,0.0000028151649,0.00014349059,0.018256245],"study_design_scores_gemma":[0.00022579878,0.00017081304,0.016316656,0.000046707137,0.00017490708,0.000009359595,0.017183445,0.0016334389,0.9612999,0.00005467862,0.00277605,0.00010827457],"about_ca_topic_score_codex":0.000035353867,"about_ca_topic_score_gemma":0.000002285421,"teacher_disagreement_score":0.01814797,"about_ca_system_score_codex":0.000010681439,"about_ca_system_score_gemma":0.000011876102,"threshold_uncertainty_score":0.13674237},"labels":[],"label_agreement":null},{"id":"W3086387551","doi":"10.1002/aocs.12416","title":"Cold Plasma Treatment of Soybean Oil with Hydrogen Gas","year":2020,"lang":"en","type":"article","venue":"Journal of the American Oil Chemists Society","topic":"Mass Spectrometry Techniques and Applications","field":"Chemistry","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":"Chemistry; Soybean oil; Gas chromatography; Hydrogen peroxide; Fourier transform infrared spectroscopy; Hydrogen; Infrared spectroscopy; Atmospheric pressure; Fatty acid; Plasma; Chromatography; Organic chemistry; Chemical engineering; Biochemistry","score_opus":0.011274642281767019,"score_gpt":0.23583907767164766,"score_spread":0.22456443538988063,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3086387551","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":[0.98281264,0.00011010799,0.000012957298,0.004180635,0.00000503246,0.000013163785,0.000026369258,0.000031081865,0.012808003],"genre_scores_gemma":[0.9932542,0.00072115596,0.0043101236,0.00026594347,0.00021805557,0.000009735117,0.0000018302292,0.00002720319,0.0011917575],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99896264,0.000009329319,0.00034766475,0.00015690563,0.00033993495,0.00018350042],"domain_scores_gemma":[0.99824965,0.00005775338,0.0011031606,0.00032688503,0.00010674805,0.00015577821],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000057574118,0.00017301145,0.0004140822,0.000007349749,0.00007637122,0.000014651452,0.0004385853,0.000044590197,0.00019183729],"category_scores_gemma":[0.000018259501,0.00010782687,0.00051000266,0.00034350058,0.00028495074,0.000030832627,0.000048124395,0.0002118958,0.0000010545562],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000078645055,0.00024980638,0.0015209285,0.00010786461,0.00034545624,0.0000039894067,0.000715867,0.000018094739,0.9891833,0.000047393623,0.0025722987,0.005156349],"study_design_scores_gemma":[0.0005731583,0.00020573297,0.000022176384,0.000046872865,0.00013530388,0.00005882943,0.0006876546,0.00014882626,0.9758857,0.000021963564,0.022090461,0.00012332083],"about_ca_topic_score_codex":0.00003324655,"about_ca_topic_score_gemma":0.0000010490857,"teacher_disagreement_score":0.019518163,"about_ca_system_score_codex":0.00023024055,"about_ca_system_score_gemma":0.00013363498,"threshold_uncertainty_score":0.43970522},"labels":[],"label_agreement":null},{"id":"W3092346564","doi":"10.1002/aocs.12429","title":"Selection of Natural Extracts for their Antioxidant Capacity by Using a Combination of <i>In Vitro</i> Assays","year":2020,"lang":"en","type":"article","venue":"Journal of the American Oil Chemists Society","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":"Collège de Maisonneuve","funders":"","keywords":"Antioxidant; DPPH; Polyphenol; Antioxidant capacity; Biochemical engineering; In vitro toxicology; Chemistry; In vitro; ABTS; Chelation; Ranking (information retrieval); Biochemistry; Computer science; Machine learning; Organic chemistry","score_opus":0.019793177463168554,"score_gpt":0.2590891602471323,"score_spread":0.23929598278396375,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3092346564","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":[0.9983771,0.00015098209,0.00016430495,0.0011449821,0.000035654954,0.000056954053,0.000023233666,0.000004220906,0.000042571126],"genre_scores_gemma":[0.9973875,0.00009675935,0.002048991,0.00034316862,0.000094262345,0.0000010615352,0.0000016213738,0.00001174007,0.000014840037],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99910325,0.00002831057,0.00039271291,0.00009265076,0.00025270603,0.00013034296],"domain_scores_gemma":[0.9983166,0.00011828993,0.0011852565,0.00006879309,0.0002585223,0.000052578926],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00024716315,0.00010470926,0.0004899192,0.000013900453,0.0000311433,0.00000513531,0.00010920431,0.000040886218,0.0000011518442],"category_scores_gemma":[0.0001992975,0.00007178908,0.00046880593,0.00028691857,0.00021907156,0.00009186805,0.000020431951,0.00031308152,1.4510904e-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":[0.00036598096,0.00020982917,0.0013165312,0.0002786145,0.000095923555,2.3163365e-7,0.0006197777,0.000005917929,0.9952712,0.0000012221869,0.00066921173,0.0011655283],"study_design_scores_gemma":[0.0010738447,0.00012896112,0.0017049346,0.00018227777,0.00007282236,0.000045535595,0.00071414537,0.0035336597,0.99237883,0.000026354739,0.00007268562,0.00006597226],"about_ca_topic_score_codex":0.000023756656,"about_ca_topic_score_gemma":2.1074011e-7,"teacher_disagreement_score":0.0035277416,"about_ca_system_score_codex":0.00011356102,"about_ca_system_score_gemma":0.000113166876,"threshold_uncertainty_score":0.29274738},"labels":[],"label_agreement":null},{"id":"W3092975192","doi":"10.1002/aocs.12435","title":"Flavors' Decreasing Contribution to <scp><i>p</i>‐Anisidine</scp> Value over Shelf Life May Invalidate the Current Recommended Protocol for Flavored Fish Oils","year":2020,"lang":"en","type":"article","venue":"Journal of the American Oil Chemists Society","topic":"Free Radicals and Antioxidants","field":"Chemistry","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":"Parks Canada; Dalhousie University","funders":"","keywords":"Fish <Actinopterygii>; Food science; Flavor; Fish oil; Chemistry; Shelf life; Lipid oxidation; Antioxidant; Biology; Fishery; Organic chemistry","score_opus":0.02644175519439489,"score_gpt":0.3068755502750353,"score_spread":0.2804337950806404,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3092975192","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":[0.9594729,0.00009669522,0.0007636995,0.031931307,0.00038197997,0.0062287543,0.0002116156,0.00007986096,0.0008332166],"genre_scores_gemma":[0.9068148,0.0004951582,0.008666139,0.050028916,0.014107823,0.018553045,0.00004666027,0.000354353,0.0009331087],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9973469,0.000106816165,0.00090052513,0.00036257654,0.00070168375,0.0005815394],"domain_scores_gemma":[0.99627864,0.00061599223,0.001702822,0.00043449443,0.00036001357,0.00060802774],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00076907163,0.0003656392,0.00067026255,0.000011630845,0.0003978786,0.00020122564,0.0011191225,0.00009852698,0.00005113551],"category_scores_gemma":[0.0029830043,0.00022865504,0.0011215066,0.00039363815,0.00026227385,0.00014416443,0.00026071715,0.0008976088,0.000004512795],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00027275333,0.0002637178,0.00076751615,0.0005641525,0.000401035,0.0000024963738,0.0011289497,0.00006998255,0.60483336,0.00003854066,0.38145655,0.010200939],"study_design_scores_gemma":[0.0027103333,0.00011049745,0.0002735618,0.0005090298,0.0001643,0.000029427816,0.0005505664,0.000990242,0.5871767,0.00012496456,0.40716004,0.00020036935],"about_ca_topic_score_codex":0.000017751756,"about_ca_topic_score_gemma":0.0000012497322,"teacher_disagreement_score":0.052658074,"about_ca_system_score_codex":0.00028645128,"about_ca_system_score_gemma":0.00041692992,"threshold_uncertainty_score":0.9324282},"labels":[],"label_agreement":null},{"id":"W3093298912","doi":"10.1002/aocs.12425","title":"The Effect of Addition of High‐Melting Monoacylglycerol and Candelilla Wax on Pea and Faba Bean Protein Foam‐Templated Oleogelation","year":2020,"lang":"en","type":"article","venue":"Journal of the American Oil Chemists Society","topic":"Food Chemistry and Fat Analysis","field":"Agricultural and Biological Sciences","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 Saskatchewan","funders":"Canada Foundation for Innovation; Saskatchewan Pulse Growers; Ministry of Agriculture - Saskatchewan","keywords":"Chewiness; Pea protein; Monoglyceride; Food science; Rheology; Xanthan gum; Chemistry; Monoacylglycerol lipase; Canola; Soy protein; Wax; Materials science; Chemical engineering; Composite material; Organic chemistry; Biochemistry; Fatty acid","score_opus":0.005140378678712594,"score_gpt":0.18522037210228787,"score_spread":0.18007999342357528,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3093298912","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":[0.9970028,0.00013533219,8.021595e-7,0.002729351,0.000007822753,0.00003683591,0.00001884553,0.0000040874866,0.00006411925],"genre_scores_gemma":[0.99961174,0.00013446435,0.000032715732,0.000068085385,0.00012227256,0.0000016588289,0.0000047336544,0.000001090416,0.00002321644],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99921715,0.000068144516,0.00028180933,0.00010790025,0.00022642362,0.00009859528],"domain_scores_gemma":[0.99866045,0.00027896056,0.00086861785,0.000043836888,0.00008288571,0.00006525359],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00027926933,0.000101245896,0.00026706586,0.0000020004506,0.00016870572,0.000020018455,0.00015987686,0.000041667558,0.000006476524],"category_scores_gemma":[0.0001622626,0.00003246762,0.00021539902,0.00022938149,0.00024737947,0.000039859307,0.000047500886,0.00018598813,7.476325e-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":[0.00021760262,0.000011680095,0.0026138443,0.000044408756,0.00012010088,3.4921408e-7,0.00026149198,0.000025134865,0.9601013,9.592612e-7,0.00024290412,0.036360204],"study_design_scores_gemma":[0.00043774195,0.0010494367,0.018405804,0.0001237253,0.00013313147,0.000012076024,0.0014488868,0.00059531844,0.9774174,0.000026574946,0.00023738352,0.00011251951],"about_ca_topic_score_codex":0.000116186195,"about_ca_topic_score_gemma":0.0000054203542,"teacher_disagreement_score":0.03624768,"about_ca_system_score_codex":0.000020176429,"about_ca_system_score_gemma":0.0000072423804,"threshold_uncertainty_score":0.1323991},"labels":[],"label_agreement":null},{"id":"W3097146133","doi":"10.1002/aocs.12441","title":"Organogelation Capacity of Epicuticular and Cuticular Waxes from Flax and Wheat Straws","year":2020,"lang":"en","type":"article","venue":"Journal of the American Oil Chemists Society","topic":"Food Chemistry and Fat Analysis","field":"Agricultural and Biological Sciences","cited_by":5,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Agriculture and Agri-Food Canada; Université Laval","funders":"Canadian Network for Research and Innovation in Machining Technology, Natural Sciences and Engineering Research Council of Canada; Coordenação de Aperfeiçoamento de Pessoal de Nível Superior","keywords":"Wax; Epicuticular wax; Canola; Crystallization; Cuticle (hair); Agronomy; Chemistry; Food science; Biology; Organic chemistry","score_opus":0.012557803764609935,"score_gpt":0.18447023269137625,"score_spread":0.1719124289267663,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3097146133","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":[0.9955668,0.00037276905,0.0000041256144,0.0039528375,0.000009784587,0.0000108732465,0.000021547185,0.0000042886686,0.00005699741],"genre_scores_gemma":[0.9985653,0.00039866945,0.00047206858,0.00036884175,0.00017142319,2.3205463e-7,0.0000030967124,8.1293354e-7,0.000019539566],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99929905,0.00003249784,0.00023822788,0.00012461227,0.00020999415,0.0000955916],"domain_scores_gemma":[0.99921536,0.000093123635,0.00045075756,0.000043841257,0.00008613057,0.00011075832],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00011128028,0.00009720413,0.00027779044,0.0000012394653,0.0000886081,0.000022786184,0.0001649283,0.00004722691,0.000028142547],"category_scores_gemma":[0.00008165756,0.000035931786,0.00023833601,0.00020986435,0.00032407115,0.00006065238,0.00006185501,0.0001745087,1.8658498e-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":[0.000016297723,0.000017876571,0.010698835,0.000016617867,0.00012304641,7.446961e-7,0.00056124193,0.0000051783327,0.98508286,0.0000013820236,0.00023657114,0.0032393332],"study_design_scores_gemma":[0.00021013127,0.00012433883,0.047342088,0.000043006134,0.0002605863,0.00002213642,0.002877361,0.00035763445,0.94743377,0.00014794989,0.0010317753,0.00014921029],"about_ca_topic_score_codex":0.0001280358,"about_ca_topic_score_gemma":0.0000049622367,"teacher_disagreement_score":0.03764909,"about_ca_system_score_codex":0.000016915455,"about_ca_system_score_gemma":0.000008309782,"threshold_uncertainty_score":0.14652558},"labels":[],"label_agreement":null},{"id":"W3118395890","doi":"10.1002/aocs.12461","title":"Crystallization Enhancement by a High Behenic Acid Stabilizer in a Palm Oil‐Based Model Fat Blend and its Corresponding Fat‐Reduced Water‐in‐Oil Emulsion","year":2021,"lang":"en","type":"article","venue":"Journal of the American Oil Chemists Society","topic":"Food Chemistry and Fat Analysis","field":"Agricultural and Biological Sciences","cited_by":6,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Guelph","funders":"","keywords":"Emulsion; Crystallization; Behenic acid; Differential scanning calorimetry; Stabilizer (aeronautics); Chemical engineering; Phase (matter); Materials science; Palm oil; Microstructure; Surface tension; Chemistry; Composite material; Organic chemistry; Fatty acid; Food science; Thermodynamics","score_opus":0.011013576549793604,"score_gpt":0.22185323003190222,"score_spread":0.21083965348210862,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3118395890","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":[0.9968348,0.0005454867,0.000007905365,0.0024780158,0.000026153964,0.000011326189,0.000016918046,0.0000056701147,0.000073726995],"genre_scores_gemma":[0.997067,0.0014079751,0.00016427091,0.00029033204,0.000069804235,0.0000051706447,0.000031544736,0.0000023913053,0.00096156215],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9985785,0.00007824077,0.00043527974,0.0002635091,0.00035920364,0.00028530438],"domain_scores_gemma":[0.9992203,0.00007720043,0.000387261,0.000080338934,0.00013714179,0.00009774906],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00024247043,0.00017474777,0.00036350772,0.000008459656,0.00012590335,0.00005446765,0.00025300236,0.0000763803,0.00008478715],"category_scores_gemma":[0.0000661531,0.00007099846,0.00027747004,0.0005132459,0.00009669698,0.00010430116,0.00010724862,0.0002760797,4.891183e-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":[0.00009028452,0.00016609482,0.0003194055,0.00004226412,0.00003332355,0.000003934551,0.00043352434,0.0006027527,0.9923556,3.38505e-7,0.00018239307,0.005770079],"study_design_scores_gemma":[0.00043311168,0.00005179143,0.00019362025,0.00012171238,0.000043751632,0.000007276633,0.0012848926,0.0062410766,0.991242,0.000023909139,0.00019226872,0.00016461383],"about_ca_topic_score_codex":0.00003504143,"about_ca_topic_score_gemma":0.000041503077,"teacher_disagreement_score":0.0056383237,"about_ca_system_score_codex":0.00019453569,"about_ca_system_score_gemma":0.000025546613,"threshold_uncertainty_score":0.28952333},"labels":[],"label_agreement":null},{"id":"W3139050861","doi":"10.1002/aocs.12459","title":"An International Collaborative Study on Trypsin Inhibitor Assay for Legumes, Cereals, and Related Products","year":2021,"lang":"en","type":"article","venue":"Journal of the American Oil Chemists Society","topic":"Insect Resistance and Genetics","field":"Biochemistry, Genetics and Molecular Biology","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":"Plant Biotechnology Institute; Agriculture and Agri-Food Canada","funders":"U.S. Department of Agriculture","keywords":"Repeatability; Chromatography; Trypsin inhibitor; Chemistry; Reproducibility; Absorbance; Trypsin; Mathematics; Enzyme; Biochemistry","score_opus":0.006206232305251073,"score_gpt":0.27639038806335975,"score_spread":0.27018415575810867,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3139050861","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":[0.9976266,0.0003787012,0.000009656834,0.001312007,0.00022976265,0.0000644307,0.000028901051,0.000002372673,0.0003475465],"genre_scores_gemma":[0.996006,0.000446688,0.001294712,0.0004170708,0.00048553894,0.000005657676,0.000015948171,0.000016591965,0.0013117773],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99911845,0.00009190867,0.00023872349,0.00021675562,0.0002100136,0.00012414443],"domain_scores_gemma":[0.99855113,0.000023618955,0.00043218126,0.00025946955,0.0006791926,0.00005443086],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00032016792,0.000117715004,0.00018169465,0.000007866876,0.00009759811,0.000041408093,0.00021019351,0.000055158696,0.0000019923282],"category_scores_gemma":[0.0002535094,0.000087277396,0.00013335755,0.00016229975,0.00014027329,0.000006602942,0.000052522446,0.0001516771,1.3921316e-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":[0.00023025923,0.00037926593,0.0025187426,0.000015045549,0.0003422079,0.000004233648,0.000904026,0.00002930647,0.9860847,0.0000047210033,0.0072939093,0.002193577],"study_design_scores_gemma":[0.0011892188,0.00084068236,0.011590314,0.000027234235,0.000066513014,0.00006176441,0.0054182834,0.000014217249,0.9634459,0.000026802025,0.017167576,0.00015148253],"about_ca_topic_score_codex":0.0000018541002,"about_ca_topic_score_gemma":0.0000049070895,"teacher_disagreement_score":0.022638794,"about_ca_system_score_codex":0.000047499383,"about_ca_system_score_gemma":0.00031221093,"threshold_uncertainty_score":0.3559069},"labels":[],"label_agreement":null},{"id":"W3145434175","doi":"10.1002/aocs.12510","title":"Attenuation of sinapic acid and <scp>sinapine‐derived flavor‐active</scp> compounds using a <scp>factorial‐based</scp> pressurized <scp>high‐temperature</scp> processing","year":2021,"lang":"en","type":"article","venue":"Journal of the American Oil Chemists Society","topic":"Edible Oils Quality and Analysis","field":"Chemistry","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 Manitoba; Cargill (Canada)","funders":"Canadian Network for Research and Innovation in Machining Technology, Natural Sciences and Engineering Research Council of Canada; University of Manitoba","keywords":"Chemistry; Canola; Flavor; Extraction (chemistry); Active ingredient; Food science; Solvent; Organic chemistry; Chromatography","score_opus":0.016774235073393363,"score_gpt":0.26296178139560883,"score_spread":0.24618754632221546,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3145434175","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":[0.99538255,0.0028758838,0.00032998726,0.0002562305,0.00023777221,0.0000461845,0.00007680057,0.000047719113,0.0007468956],"genre_scores_gemma":[0.98901355,0.0013411812,0.0064658024,0.00042026417,0.0013436258,0.000006886599,0.000053825344,0.00009236334,0.0012625284],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9957191,0.00030151947,0.0012698638,0.0006351496,0.001397152,0.0006772138],"domain_scores_gemma":[0.99198806,0.0015810195,0.004059071,0.0006742697,0.0013583363,0.00033922106],"candidate_categories":["metaepi_narrow"],"consensus_categories":[],"category_scores_codex":[0.0008440492,0.0006093316,0.0015133807,0.0000758492,0.0005757452,0.00032265624,0.00070783065,0.00037363567,0.000013200547],"category_scores_gemma":[0.0029567392,0.0005178678,0.0011763381,0.0012581549,0.00095283927,0.0005241241,0.00026215473,0.0013741468,8.9896514e-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":[0.0000199855,0.00032005637,0.001876118,0.0018536636,0.00097583723,0.000020840891,0.004720586,0.0003164491,0.9872692,0.0000027727383,0.0018480592,0.0007763888],"study_design_scores_gemma":[0.002047689,0.000058436435,0.0006415518,0.0011982656,0.0010540315,0.00013543697,0.012621789,0.0015753299,0.9787707,0.00011806392,0.0016690883,0.000109655906],"about_ca_topic_score_codex":0.000106146326,"about_ca_topic_score_gemma":0.0000062104946,"teacher_disagreement_score":0.008498581,"about_ca_system_score_codex":0.0004216749,"about_ca_system_score_gemma":0.0010656973,"threshold_uncertainty_score":0.9997273},"labels":[],"label_agreement":null},{"id":"W3169724927","doi":"10.1002/aocs.12507","title":"Odd chain fatty acids and odd chain phenolic lipids (alkylresorcinols) are essential for diet","year":2021,"lang":"en","type":"article","venue":"Journal of the American Oil Chemists Society","topic":"Fatty Acid Research and Health","field":"Nursing","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":"Agriculture and Agri-Food Canada; Carleton University","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Ingestion; Food science; Long chain; Chemistry; Food chain; Biochemistry; Biology","score_opus":0.0170456222299777,"score_gpt":0.30053192682418334,"score_spread":0.28348630459420565,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3169724927","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":[0.9467845,0.0023039365,0.0004603585,0.049372997,0.00059893157,0.000120851306,0.000063716914,0.000028043056,0.00026668166],"genre_scores_gemma":[0.98080724,0.0022765964,0.008191337,0.0052672722,0.0026849878,0.000015956284,0.000008584611,0.000072658775,0.00067538593],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9975623,0.00018083649,0.0005327702,0.00032550073,0.00068077823,0.00071783684],"domain_scores_gemma":[0.9973428,0.00030629328,0.00095897936,0.0005475363,0.00046018616,0.00038415886],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0008768419,0.0002569485,0.0006580133,0.000032059448,0.0005168673,0.0001214471,0.0006253887,0.00015074298,0.00002989624],"category_scores_gemma":[0.00086586224,0.00019301914,0.0007346407,0.00046145325,0.00067072647,0.00012764851,0.00027701948,0.0011646908,0.0000016487182],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0020180137,0.00044832774,0.0096211005,0.0012509795,0.00043575146,0.000024067493,0.005801664,0.00003893744,0.8756294,0.000023237671,0.07418576,0.030522762],"study_design_scores_gemma":[0.0047436664,0.0009338001,0.02088379,0.00065399526,0.00022424367,0.00037444942,0.0132894,0.0011623425,0.9287187,0.0005479196,0.027860552,0.00060714246],"about_ca_topic_score_codex":0.00006236092,"about_ca_topic_score_gemma":0.000023466224,"teacher_disagreement_score":0.0530893,"about_ca_system_score_codex":0.00035006236,"about_ca_system_score_gemma":0.0003242863,"threshold_uncertainty_score":0.7871092},"labels":[],"label_agreement":null},{"id":"W3216386498","doi":"10.1002/aocs.12564","title":"Sample preparation for the analysis of key metabolites from cannabinoids biosynthesis in phytoplankton using gas chromatography–mass spectrometry","year":2021,"lang":"en","type":"article","venue":"Journal of the American Oil Chemists Society","topic":"Cannabis and Cannabinoid Research","field":"Medicine","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":"Dalhousie University","funders":"Natural Sciences and Engineering Research Council of Canada; Mitacs","keywords":"Chromatography; Chemistry; BSTFA; Sample preparation; Silylation; Solid phase extraction; Gas chromatography–mass spectrometry; Mass spectrometry; Gas chromatography; Organic chemistry","score_opus":0.015597900282422455,"score_gpt":0.3085971759160126,"score_spread":0.29299927563359013,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3216386498","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":[0.99107814,0.0030978667,0.0006972224,0.0047961595,0.00006116986,0.000078497,0.0001469194,0.0000043214436,0.00003969285],"genre_scores_gemma":[0.98949224,0.0013022496,0.008383778,0.0003104159,0.0002586381,0.000009785743,0.000014701203,0.000020464253,0.00020775746],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9982085,0.00009426607,0.0005680123,0.0002106289,0.0006427286,0.00027582305],"domain_scores_gemma":[0.9977362,0.00028399375,0.0008450797,0.00047481616,0.0005606897,0.000099214914],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0007059007,0.00015609912,0.0008198871,0.00013308847,0.000108118395,0.000038985923,0.00028148055,0.000059442333,0.00006044316],"category_scores_gemma":[0.0007324765,0.00009475978,0.0017050104,0.0029610386,0.00036280652,0.0000591625,0.00005713669,0.00032090995,6.692562e-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":[0.00024716143,0.00016950704,0.041025825,0.00009244903,0.0033829303,0.0000034370248,0.0010593674,0.00032169095,0.94870204,0.000005934521,0.0028670193,0.0021226243],"study_design_scores_gemma":[0.00080741005,0.00008695189,0.12094538,0.00010224236,0.0035649594,0.000027877873,0.004156307,0.005855653,0.8610829,0.00008573817,0.0031465117,0.00013805549],"about_ca_topic_score_codex":0.0012892982,"about_ca_topic_score_gemma":0.00007190011,"teacher_disagreement_score":0.08761913,"about_ca_system_score_codex":0.00026344755,"about_ca_system_score_gemma":0.0006203739,"threshold_uncertainty_score":0.38641918},"labels":[],"label_agreement":null},{"id":"W4221077100","doi":"10.1002/aocs.12581","title":"Chemical and functional characterization of major protein fractions extracted from nontoxic <i>Jatropha curcas</i> byproduct meals","year":2022,"lang":"en","type":"article","venue":"Journal of the American Oil Chemists Society","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":11,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Ottawa","funders":"Consejo Nacional de Ciencia y Tecnología; Instituto Politécnico Nacional","keywords":"Glutelin; Jatropha curcas; Chemistry; Food science; Jatropha; Globulin; Emulsion; Fraction (chemistry); Albumin; Storage protein; Chromatography; Biochemistry; Botany; Biology; Biodiesel","score_opus":0.012097850752848981,"score_gpt":0.1993248565236692,"score_spread":0.18722700577082024,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4221077100","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":[0.99675304,0.00015399617,0.0000051653506,0.0026337006,0.0001542742,0.00009267405,0.0001406437,0.000013045135,0.000053439948],"genre_scores_gemma":[0.9985588,0.000033755652,0.0002011222,0.00023610692,0.0006496119,0.000024176312,0.000027325157,0.0000026613006,0.00026640898],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99846566,0.00013213795,0.00045551796,0.00020137761,0.0005891572,0.00015617689],"domain_scores_gemma":[0.99806803,0.00009331142,0.0014890485,0.00010608734,0.00016712655,0.0000763809],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0003834468,0.00012975631,0.0003143048,0.000005917727,0.0002697709,0.000027260287,0.00033898526,0.00004205704,0.0001639852],"category_scores_gemma":[0.000101735364,0.000056080225,0.0003015036,0.00037838283,0.00021554426,0.00012048132,0.00017844816,0.00044430693,6.68622e-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":[0.000096164265,0.00010690452,0.00087005005,0.00000995769,0.00008081827,7.429774e-7,0.00012716459,0.0000018412479,0.9924581,0.0000021402013,0.00042337397,0.0058227577],"study_design_scores_gemma":[0.00033946123,0.00015531233,0.034098912,0.0000383677,0.00006031066,0.000110304965,0.00079441397,0.000029313605,0.95534146,0.00006563997,0.0087906,0.00017589988],"about_ca_topic_score_codex":0.0001650645,"about_ca_topic_score_gemma":0.000002480475,"teacher_disagreement_score":0.03711662,"about_ca_system_score_codex":0.000144016,"about_ca_system_score_gemma":0.000046576268,"threshold_uncertainty_score":0.22868852},"labels":[],"label_agreement":null},{"id":"W4240099315","doi":"10.1007/s11746-013-2404-z","title":"Multi‐length‐Scale Elucidation of Kinetic and Symmetry Effects on the Behavior of Stearic and Oleic TAG. I. SOS and SSO","year":2013,"lang":"en","type":"article","venue":"Journal of the American Oil Chemists Society","topic":"Food Chemistry and Fat Analysis","field":"Agricultural and Biological Sciences","cited_by":16,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Trent University","funders":"Ontario Ministry of Agriculture, Food and Rural Affairs","keywords":"Crystallization; Stearic acid; Oleic acid; Degree of unsaturation; Polymorphism (computer science); Chemistry; Microstructure; Kinetic energy; Phase (matter); Chemical physics; Kinetics; Crystallography; Materials science; Chemical engineering; Biological system; Organic chemistry; Physics; Biochemistry; Biology","score_opus":0.006090161343456301,"score_gpt":0.19762507931766984,"score_spread":0.19153491797421354,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4240099315","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":[0.99863654,0.00032432177,3.7934075e-7,0.00092416146,0.000010923347,0.000045378853,0.0000047316425,0.000002170311,0.000051396102],"genre_scores_gemma":[0.99905324,0.0005101014,0.00015324469,0.00012563371,0.000056982153,0.000004503067,8.148582e-7,0.0000010031582,0.00009444797],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99934554,0.00004544805,0.00021626303,0.00010571629,0.00018692015,0.000100084435],"domain_scores_gemma":[0.9989378,0.00030588306,0.0005430645,0.00006352779,0.00009075611,0.00005897459],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00019068336,0.000096490105,0.00024473039,0.0000037627344,0.0000879101,0.000022166672,0.00015912332,0.00004382544,0.000013056461],"category_scores_gemma":[0.00007436088,0.000031004685,0.00015475259,0.00020417612,0.00038602846,0.000043085478,0.000082658946,0.00016995938,1.7048856e-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":[0.0000094334555,0.00006136256,0.01359469,0.00003983665,0.0000478169,1.5677877e-7,0.00017387769,4.7529045e-7,0.93276197,5.6473476e-7,0.00015385504,0.053155985],"study_design_scores_gemma":[0.00023990544,0.00024379135,0.41806623,0.000080998485,0.00018753782,0.000019524517,0.0021442778,0.00013599936,0.57869905,0.00002525108,0.000060462444,0.00009696827],"about_ca_topic_score_codex":0.00012031657,"about_ca_topic_score_gemma":0.0000031792333,"teacher_disagreement_score":0.40447155,"about_ca_system_score_codex":0.000012272664,"about_ca_system_score_gemma":0.000005119163,"threshold_uncertainty_score":0.1422338},"labels":[],"label_agreement":null},{"id":"W4246776002","doi":"10.1007/s11746-006-1006-4","title":"Physical Properties of Polyurethanes Produced from Polyols from Seed Oils: I. Elastomers","year":2006,"lang":"en","type":"article","venue":"Journal of the American Oil Chemists Society","topic":"Polymer composites and self-healing","field":"Materials Science","cited_by":140,"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; Archer Daniels Midland","keywords":"Canola; Thermogravimetric analysis; Differential scanning calorimetry; Elastomer; Polyurethane; Polyol; Materials science; Glass transition; Hexamethylene diisocyanate; Ultimate tensile strength; Dynamic mechanical analysis; Soybean oil; Hydroxyl value; Polymer chemistry; Nuclear chemistry; Chemistry; Chemical engineering; Organic chemistry; Polymer; Composite material; Food science","score_opus":0.007823499615770967,"score_gpt":0.21505789141570844,"score_spread":0.20723439179993747,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4246776002","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":[0.997245,0.0012919634,0.000018734234,0.001028762,0.00023211807,0.000030370597,0.000042795404,0.000021420981,0.00008880124],"genre_scores_gemma":[0.9965416,0.0000436395,0.0019859313,0.00025573102,0.0010302817,0.0000019249462,0.0000019188496,0.000023491251,0.00011545004],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9982443,0.000094894385,0.0005218681,0.00023026136,0.0006136351,0.00029505385],"domain_scores_gemma":[0.9978946,0.00010997504,0.0013864351,0.00036279275,0.00015841762,0.000087789456],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000225774,0.00020425368,0.0005922508,0.000014908426,0.0001245077,0.00005781864,0.000674191,0.0000445094,0.000012394365],"category_scores_gemma":[0.000055447275,0.00012769277,0.0005479778,0.00023663552,0.00057209434,0.00014047748,0.00012755107,0.00027296462,0.000003241471],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00012250626,0.00015539458,0.00121035,0.000026606245,0.000075846,0.0000013456789,0.002075648,0.0000987991,0.9954525,0.0000012756096,0.00029153595,0.00048816248],"study_design_scores_gemma":[0.00038015158,0.00004600236,0.002258078,0.00014994135,0.000105592706,0.00001071719,0.0008898067,0.0002509487,0.9955979,0.000079403675,0.00007291726,0.00015854574],"about_ca_topic_score_codex":0.004055541,"about_ca_topic_score_gemma":0.000006376275,"teacher_disagreement_score":0.0040491647,"about_ca_system_score_codex":0.00010676495,"about_ca_system_score_gemma":0.0001703907,"threshold_uncertainty_score":0.6130792},"labels":[],"label_agreement":null},{"id":"W4281731153","doi":"10.1002/aocs.12615","title":"Back to the future: Fatty acids, the green genie to design smart soft materials","year":2022,"lang":"en","type":"article","venue":"Journal of the American Oil Chemists Society","topic":"Pickering emulsions and particle stabilization","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":"University of Guelph","funders":"","keywords":"Aqueous solution; Fatty acid; Chemistry; Microemulsion; Organic chemistry; Wetting; Petrochemical; Emulsion; Chemical engineering; Pulmonary surfactant; Biochemistry","score_opus":0.016865708762679364,"score_gpt":0.2503084652757852,"score_spread":0.23344275651310584,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4281731153","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":[0.97424597,0.000076441895,0.0014415766,0.023264678,0.00074928656,0.00012658247,0.00003448909,0.000011430967,0.000049530365],"genre_scores_gemma":[0.9875026,0.00003207039,0.004058166,0.0066552847,0.00077328464,0.000034161472,8.389055e-7,0.000024963338,0.0009186511],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9982078,0.00036470624,0.00037720185,0.00017642434,0.0005793629,0.0002945124],"domain_scores_gemma":[0.9985611,0.00015404973,0.0005062369,0.000532325,0.0001295184,0.00011679519],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0018357614,0.00014093652,0.00023733449,0.00001017051,0.000761395,0.00011517932,0.0012532835,0.00001908803,0.0004800237],"category_scores_gemma":[0.000103539925,0.000069182075,0.00021356666,0.00053670927,0.00016476857,0.000066921486,0.0005336023,0.00021448037,0.000044416982],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00010964132,0.00003710302,0.00021388609,0.000009561484,0.000024852758,7.9699555e-7,0.004165684,0.0050832494,0.9484384,0.000004474747,0.03970142,0.0022109284],"study_design_scores_gemma":[0.00035559185,0.0002606125,0.006099261,0.000026092359,0.00008081861,0.00015772173,0.0060764044,0.00023745147,0.79806715,0.00008899743,0.18826455,0.0002853669],"about_ca_topic_score_codex":0.00009716946,"about_ca_topic_score_gemma":0.000006917453,"teacher_disagreement_score":0.15037127,"about_ca_system_score_codex":0.00020385896,"about_ca_system_score_gemma":0.0001291771,"threshold_uncertainty_score":0.58561116},"labels":[],"label_agreement":null},{"id":"W4283804635","doi":"10.1002/aocs.12616","title":"Analysis of cruciferin content in whole seeds of <scp><i>Brassica napus</i> L</scp>. by <scp>near‐infrared</scp> spectroscopy","year":2022,"lang":"en","type":"article","venue":"Journal of the American Oil Chemists Society","topic":"Spectroscopy and Chemometric Analyses","field":"Chemistry","cited_by":2,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Winnipeg; University of Manitoba","funders":"Agriculture and Agri-Food Canada; Natural Sciences and Engineering Research Council of Canada; Canola Council of Canada; Research Manitoba","keywords":"Brassica; Population; Food science; Ingredient; High protein; Near-infrared spectroscopy; Biology; Chemistry; Agronomy","score_opus":0.011411265990701358,"score_gpt":0.24958591856256715,"score_spread":0.2381746525718658,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4283804635","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":[0.9907563,0.0021503505,0.000040775136,0.00030280123,0.00006423861,0.000032718017,0.0002873852,0.00002007401,0.006345403],"genre_scores_gemma":[0.9864039,0.0005910224,0.0010208075,0.0005138861,0.00010103997,0.000013653218,0.000027967948,0.000052322262,0.011275397],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99606836,0.00010073945,0.0014077649,0.00041380708,0.0014046819,0.0006046199],"domain_scores_gemma":[0.99400544,0.0008618699,0.0038131797,0.00078958034,0.00031328603,0.00021666275],"candidate_categories":["metaepi_narrow"],"consensus_categories":[],"category_scores_codex":[0.00074789225,0.00040128958,0.0017493999,0.00019561608,0.00022450174,0.000050371986,0.0015508758,0.0001214148,0.00022631114],"category_scores_gemma":[0.0007658665,0.00033916623,0.0022210514,0.0049358606,0.00085195655,0.00010353081,0.00044878578,0.0013238309,0.0000010358416],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000026586553,0.0006418051,0.054161914,0.00012571015,0.003393569,0.000006541113,0.0020854096,0.0006846786,0.89113873,0.0000026011658,0.04760262,0.00012982555],"study_design_scores_gemma":[0.001051557,0.00015859935,0.004009897,0.000043169304,0.0021711255,0.000030377902,0.024158964,0.00050979387,0.9535836,0.00003079856,0.014147504,0.00010460314],"about_ca_topic_score_codex":0.0003468986,"about_ca_topic_score_gemma":0.0000054093994,"teacher_disagreement_score":0.06244487,"about_ca_system_score_codex":0.00085770455,"about_ca_system_score_gemma":0.0003954757,"threshold_uncertainty_score":0.99990606},"labels":[],"label_agreement":null},{"id":"W4290049407","doi":"10.1002/aocs.12634","title":"Profiling and characterization of <scp><i>Camelina sativa</i></scp> (<scp>L</scp>.) <scp>Crantz</scp> meal proteins","year":2022,"lang":"en","type":"article","venue":"Journal of the American Oil Chemists Society","topic":"Lipid metabolism and biosynthesis","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 Saskatchewan; Agriculture and Agri-Food Canada","funders":"Agriculture and Agri-Food Canada; University of Saskatchewan","keywords":"Camelina; Camelina sativa; Biochemistry; Food science; Chemistry; Meal; Storage protein; Biology","score_opus":0.006496032183835073,"score_gpt":0.2148788467006122,"score_spread":0.20838281451677712,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4290049407","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":[0.9975963,0.00096697576,0.0001012939,0.00017663432,0.00024320291,0.0001758858,0.00012373911,0.000014647639,0.0006012857],"genre_scores_gemma":[0.9911943,0.0017742713,0.0023654797,0.00071057957,0.0011085593,0.000035511828,0.000055606153,0.000069405774,0.0026863052],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99736685,0.00024170359,0.00075444026,0.00043134668,0.0007212833,0.0004843572],"domain_scores_gemma":[0.99657476,0.0002465229,0.0021504096,0.00049737474,0.0003326023,0.0001983139],"candidate_categories":["metaepi_narrow"],"consensus_categories":[],"category_scores_codex":[0.00096415787,0.00036051276,0.0006587523,0.000044637287,0.00038897453,0.00005277355,0.0007367932,0.0001475375,0.0000031054806],"category_scores_gemma":[0.0013382508,0.000280504,0.000614747,0.0004346192,0.00048405305,0.000027092778,0.0005563524,0.0005701461,9.0343246e-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":[0.000014129246,0.0001992882,0.0039999187,0.00015558615,0.00030113637,0.0000022289917,0.0017741827,0.000014878452,0.98825663,0.00000356495,0.0025577662,0.0027206861],"study_design_scores_gemma":[0.00062941806,0.00021432019,0.005764538,0.00004591645,0.00015414633,0.000105436506,0.0053056274,0.0000427767,0.9097417,0.00001058681,0.07792804,0.00005751023],"about_ca_topic_score_codex":0.00001577807,"about_ca_topic_score_gemma":9.67787e-7,"teacher_disagreement_score":0.07851495,"about_ca_system_score_codex":0.00007436353,"about_ca_system_score_gemma":0.00039370995,"threshold_uncertainty_score":0.9999647},"labels":[],"label_agreement":null},{"id":"W4290471690","doi":"10.1002/aocs.12630","title":"Cocoa butter equivalent from <scp>Kpangnan</scp> butter and <scp>Pequi</scp> oil","year":2022,"lang":"en","type":"article","venue":"Journal of the American Oil Chemists Society","topic":"Food Chemistry and Fat Analysis","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":"Triclinic crystal system; Crystallization; Melting point; Chemistry; Food science; Freezing point; Crystallography; Crystal structure; Organic chemistry","score_opus":0.01202755612339098,"score_gpt":0.21140701550918703,"score_spread":0.19937945938579604,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4290471690","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":[0.9940327,0.0010228024,7.9291874e-7,0.0030791578,0.0001257813,0.00001830526,0.0001320381,0.000022160773,0.0015663037],"genre_scores_gemma":[0.98604864,0.0007694222,0.00015817594,0.003614196,0.00091671915,0.000010551034,0.00002614149,0.000005228554,0.00845094],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9977282,0.0001261689,0.0005050921,0.00036623544,0.0008029285,0.00047131995],"domain_scores_gemma":[0.9977992,0.0006778127,0.00096305134,0.00018414838,0.00013737971,0.00023841555],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0004969612,0.00028514184,0.00053824513,0.0000074666154,0.0006011619,0.00011777061,0.0009844578,0.00008184998,0.0001652357],"category_scores_gemma":[0.00018882984,0.00011948338,0.00094456197,0.0005683384,0.00045729554,0.00010853733,0.0006491595,0.00080657133,0.000005631545],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0000099759945,0.00015279083,0.007603915,0.000020448348,0.0003556889,0.000012835134,0.00123281,0.000023260034,0.9230111,8.428618e-7,0.05613012,0.011446218],"study_design_scores_gemma":[0.0013295203,0.00068469363,0.030380728,0.00015628061,0.0008972445,0.00037688483,0.043242496,0.00026382654,0.47655764,0.0003421039,0.4454019,0.0003666781],"about_ca_topic_score_codex":0.00024926115,"about_ca_topic_score_gemma":0.000009352812,"teacher_disagreement_score":0.44645345,"about_ca_system_score_codex":0.00016729244,"about_ca_system_score_gemma":0.00003705179,"threshold_uncertainty_score":0.4872391},"labels":[],"label_agreement":null},{"id":"W4294739391","doi":"10.1002/aocs.12641","title":"Epoxidation of crambe seed oil with peracetic acid formed in situ","year":2022,"lang":"en","type":"article","venue":"Journal of the American Oil Chemists Society","topic":"Polymer composites and self-healing","field":"Materials 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":"University of Alberta","funders":"Coordenação de Aperfeiçoamento de Pessoal de Nível Superior","keywords":"Peracetic acid; Chemistry; Epoxide; Hydrogen peroxide; Catalysis; Degree of unsaturation; Crambe; Organic chemistry; Nuclear chemistry; Polymer chemistry","score_opus":0.006454317676934382,"score_gpt":0.22613807546275957,"score_spread":0.2196837577858252,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4294739391","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":[0.99819463,0.00026252383,0.00008001427,0.0010345586,0.000086928594,0.000014239068,0.0000055589276,0.0000067319384,0.00031479643],"genre_scores_gemma":[0.995571,0.000075640084,0.003728564,0.00040679696,0.000057673664,0.0000040201917,0.0000010058405,0.000012168429,0.0001430964],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99865645,0.000090093905,0.00039139797,0.000118818054,0.0005325795,0.00021064257],"domain_scores_gemma":[0.9984924,0.00007133054,0.001084203,0.00020582652,0.00008855143,0.000057681704],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00058361626,0.00010407183,0.00031220337,0.000020939586,0.00015710155,0.000024181996,0.00044702366,0.000016646585,0.00003656125],"category_scores_gemma":[0.00003499378,0.00007110733,0.00019771843,0.00037573726,0.000183841,0.00010096568,0.00014275206,0.000294334,4.838985e-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":[0.00012520402,0.000087545435,0.0014947418,0.00004242818,0.000021128037,0.000002861935,0.002608485,0.0011443397,0.993164,0.000002050116,0.00007247585,0.0012347127],"study_design_scores_gemma":[0.0007535393,0.00018125269,0.003514967,0.00006216376,0.000044133216,0.00018614811,0.0036706005,0.00054032746,0.9906578,0.000025327798,0.0002339886,0.00012974895],"about_ca_topic_score_codex":0.00011649619,"about_ca_topic_score_gemma":0.000007370088,"teacher_disagreement_score":0.0036485496,"about_ca_system_score_codex":0.00025378578,"about_ca_system_score_gemma":0.00020867222,"threshold_uncertainty_score":0.28996727},"labels":[],"label_agreement":null},{"id":"W4311057498","doi":"10.1002/aocs.12669","title":"An entropy‐centric equilibrium cooperative theory for the melting behavior of nonideal triaclylglycerol mixtures","year":2022,"lang":"en","type":"article","venue":"Journal of the American Oil Chemists Society","topic":"Food Chemistry and Fat Analysis","field":"Agricultural and Biological Sciences","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":"University of Guelph","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Thermodynamics; Melting point; Melting-point depression; Activity coefficient; Chemistry; Mixing (physics); Entropy (arrow of time); Solid solution; Statistical physics; Physics; Physical chemistry; Organic chemistry","score_opus":0.01129361367266706,"score_gpt":0.24696515912827743,"score_spread":0.23567154545561037,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4311057498","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":[0.9978455,0.00049920386,0.00000632696,0.0013597298,0.00008092044,0.00006763142,0.00008260317,0.000006874443,0.000051209503],"genre_scores_gemma":[0.9986648,0.00006662377,0.000112671434,0.000405181,0.00042478173,0.000022849174,0.000008938956,0.0000021736796,0.00029199486],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99861616,0.00017735748,0.0004014079,0.0001563215,0.0004236616,0.00022511241],"domain_scores_gemma":[0.9977364,0.0007317723,0.0011312196,0.00011951467,0.00020795962,0.00007316113],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00092754856,0.0001376495,0.00034027197,0.0000037073148,0.00051894004,0.000038081816,0.0009520197,0.000031415337,0.00015094873],"category_scores_gemma":[0.00013501634,0.00004382945,0.00091571134,0.0005228073,0.00032926313,0.000061281884,0.00015065451,0.0003610322,1.1091284e-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":[0.00032007348,0.00019259454,0.0008987232,0.000007808085,0.00023726422,9.0280616e-7,0.00056785974,0.00023498743,0.982205,0.000009098003,0.0009396616,0.014386032],"study_design_scores_gemma":[0.0010825959,0.00124335,0.0053881607,0.000021239346,0.0012732741,0.00011191406,0.02843376,0.0009712439,0.95534855,0.00014311107,0.005613502,0.00036928387],"about_ca_topic_score_codex":0.000042660795,"about_ca_topic_score_gemma":0.0000021905585,"teacher_disagreement_score":0.027865902,"about_ca_system_score_codex":0.00008667257,"about_ca_system_score_gemma":0.000048389247,"threshold_uncertainty_score":0.39913195},"labels":[],"label_agreement":null},{"id":"W4313422748","doi":"10.1002/aocs.12677","title":"Stabilization of liquid water‐in‐oil emulsions by modifying the interfacial interaction of glycerol monooleate with aqueous phase ingredients","year":2023,"lang":"en","type":"article","venue":"Journal of the American Oil Chemists Society","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":1,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Saskatchewan","funders":"","keywords":"Emulsion; Chemistry; Aqueous solution; Aqueous two-phase system; Hydrogen bond; Citric acid; Glycerol; Chemical engineering; Phase (matter); Organic chemistry; Chromatography; Molecule","score_opus":0.01976084461250101,"score_gpt":0.26525086535662146,"score_spread":0.24549002074412044,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4313422748","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":[0.9986192,0.00004434561,0.00000661069,0.001092509,0.000104658204,0.0000450123,0.000020154592,0.000009975948,0.000057540223],"genre_scores_gemma":[0.99958247,0.00016811724,0.000018992332,0.000048455957,0.00008747541,0.000005924184,0.0000047421754,0.000002188572,0.0000816233],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99876887,0.00010587637,0.00047033592,0.00011756309,0.00036153608,0.00017580236],"domain_scores_gemma":[0.99868023,0.00010577455,0.0009167137,0.00008802992,0.00017034468,0.000038905044],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00046464283,0.00010813302,0.00027155248,0.00000958667,0.000103902355,0.000017267379,0.00043413445,0.00003949328,0.000008795146],"category_scores_gemma":[0.00008166218,0.000030874733,0.00020403338,0.00045800177,0.00023885864,0.000101921236,0.00011630161,0.0002419177,7.5602173e-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":[0.00041260265,0.00011329726,0.00050980237,0.000027720713,0.000048590744,6.0858633e-7,0.0026640156,0.00032813725,0.97430295,1.9476306e-7,0.00025059519,0.021341493],"study_design_scores_gemma":[0.00061213964,0.0010138561,0.00041772937,0.00029613366,0.000032568456,0.00002401619,0.010359969,0.0012876809,0.98506045,0.000013002646,0.0007691687,0.000113259746],"about_ca_topic_score_codex":0.00031729508,"about_ca_topic_score_gemma":0.000032404947,"teacher_disagreement_score":0.021228233,"about_ca_system_score_codex":0.00010940898,"about_ca_system_score_gemma":0.0000149745365,"threshold_uncertainty_score":0.1259035},"labels":[],"label_agreement":null},{"id":"W4365460386","doi":"10.1002/aocs.12701","title":"Effect of canola meal fermentation and protein extraction method on the functional properties of resulting protein products","year":2023,"lang":"en","type":"article","venue":"Journal of the American Oil Chemists Society","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":"Agriculture and Agri-Food Canada; University of Saskatchewan","funders":"","keywords":"Canola; Food science; Fermentation; Chemistry; Aspergillus niger; Aspergillus oryzae; Solid-state fermentation; Extraction (chemistry); Meal; Isoelectric point; Solubility; Rapeseed; Chromatography; Biochemistry; Organic chemistry; Enzyme","score_opus":0.034625179125402174,"score_gpt":0.2705611886667718,"score_spread":0.23593600954136965,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4365460386","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":[0.9964712,0.00006386834,0.0000013395504,0.0030328296,0.000053376352,0.00029280398,0.0000052603395,0.000011139094,0.00006815572],"genre_scores_gemma":[0.99914557,0.000011965993,0.00014824705,0.000026577627,0.00021338012,0.000040321956,9.705583e-7,0.0000018944459,0.00041106564],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99839294,0.00043924834,0.0003715604,0.00013868224,0.0005266844,0.00013088009],"domain_scores_gemma":[0.9982001,0.00020046765,0.001285724,0.0000793315,0.00020691911,0.000027458182],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0025537796,0.00010984826,0.00024840698,0.000007392264,0.0001691898,0.000020103478,0.00021587989,0.000038323036,0.0000029222338],"category_scores_gemma":[0.0007267942,0.00003144785,0.00017328945,0.00046892243,0.00021930438,0.00007189373,0.00006329682,0.00024593426,4.9858215e-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":[0.00026313448,0.000025530733,0.00022909399,0.00013512904,0.000053990498,2.2121327e-7,0.00033983032,0.000019461153,0.9751609,0.00000452565,0.00020450374,0.023563687],"study_design_scores_gemma":[0.00015188703,0.0005559685,0.0068913978,0.0003018651,0.000020009275,0.000016770664,0.0011142263,0.00006537131,0.99067634,0.000016239153,0.00013222333,0.000057711342],"about_ca_topic_score_codex":0.0001975967,"about_ca_topic_score_gemma":0.000004575647,"teacher_disagreement_score":0.023505975,"about_ca_system_score_codex":0.00007475934,"about_ca_system_score_gemma":0.00003463888,"threshold_uncertainty_score":0.13012883},"labels":[],"label_agreement":null},{"id":"W4367040595","doi":"10.1002/aocs.12705","title":"Effect of solid‐state fermentation on select antinutrients and protein digestibility of cold‐pressed and hexane‐extracted canola meals","year":2023,"lang":"en","type":"article","venue":"Journal of the American Oil Chemists Society","topic":"Protein Hydrolysis and Bioactive Peptides","field":"Biochemistry, Genetics and Molecular Biology","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":"Agriculture and Agri-Food Canada; University of Saskatchewan","funders":"","keywords":"Canola; Fermentation; Food science; Aspergillus oryzae; Solid-state fermentation; Phytic acid; Chemistry; Aspergillus niger; Meal","score_opus":0.004575337565299925,"score_gpt":0.26701440534569937,"score_spread":0.26243906778039944,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4367040595","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":[0.99955374,0.00013920445,0.000005665326,0.00010380854,0.00001347511,0.0001236228,0.000036856847,0.000003291883,0.000020306135],"genre_scores_gemma":[0.99910796,0.0005104376,0.00010100684,0.000034255416,0.00003316955,0.000006362625,0.000004811084,0.0000104786905,0.0001915075],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9989799,0.00014888747,0.00031550368,0.00017533376,0.00023692116,0.00014343087],"domain_scores_gemma":[0.9986495,0.00006235906,0.00089713617,0.00017447332,0.0001600843,0.00005646822],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0006764832,0.00013159998,0.00034282677,0.00001767017,0.000055209377,0.0000096655,0.00014087516,0.000050648927,4.965127e-7],"category_scores_gemma":[0.0002621243,0.0000867401,0.00018182534,0.00021746868,0.00035854307,0.000006610048,0.00008452603,0.00013203992,6.329488e-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":[0.0004828245,0.000059980746,0.014559288,0.00017177917,0.00018336186,6.2636724e-7,0.000114609844,0.000018555946,0.9811766,1.9748764e-7,0.00012892539,0.0031032108],"study_design_scores_gemma":[0.0007215138,0.00094751804,0.049726002,0.00010137813,0.00005065878,0.000007251475,0.000049528902,0.000035844994,0.9482166,0.000006616802,0.000059951497,0.00007712222],"about_ca_topic_score_codex":0.000046188943,"about_ca_topic_score_gemma":0.0000012577403,"teacher_disagreement_score":0.035166714,"about_ca_system_score_codex":0.000028454806,"about_ca_system_score_gemma":0.00006783887,"threshold_uncertainty_score":0.35371587},"labels":[],"label_agreement":null},{"id":"W4376255491","doi":"10.1002/aocs.12709","title":"A simple and cost‐effective direct transmethylation procedure for plant lipid analysis","year":2023,"lang":"en","type":"article","venue":"Journal of the American Oil Chemists Society","topic":"Lipid metabolism and biosynthesis","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":"University of Guelph; University of Alberta","funders":"Alberta Canola Producers Commission; Alberta Innovates; Canada Research Chairs; Canola Council of Canada; Natural Sciences and Engineering Research Council of Canada; Saskatchewan Canola Development Commission; Western Grains Research Foundation","keywords":"Transmethylation; Fatty acid; Chemistry; Chromatography; Flame ionization detector; Gas chromatography; Pulp and paper industry; Food science; Organic chemistry; Biochemistry","score_opus":0.006578620237691002,"score_gpt":0.25419618404581834,"score_spread":0.24761756380812733,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4376255491","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":[0.9989875,0.0002438936,0.00017142894,0.00030228827,0.00006014774,0.000108973094,0.000063290245,0.00000709009,0.00005536675],"genre_scores_gemma":[0.99759024,0.00076350203,0.000470171,0.00021912434,0.0006110958,0.000030836607,0.000032333475,0.000014207703,0.00026846564],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99927473,0.00004416254,0.00020120297,0.00016819224,0.00014686224,0.00016484447],"domain_scores_gemma":[0.99920154,0.00008975359,0.00038138664,0.00015054451,0.00011052085,0.00006626353],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00046161746,0.00011596302,0.00029568633,0.000025888203,0.000112280984,0.000019273231,0.00016304279,0.00006007234,9.657749e-7],"category_scores_gemma":[0.00019439243,0.00007455855,0.00055553654,0.00045626942,0.00012849808,0.0000047316275,0.000040328952,0.00008666169,1.9245752e-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":[0.0001844539,0.000038304115,0.0051204204,0.00007587332,0.0012782132,2.734651e-7,0.00045335275,0.000095302225,0.9473968,4.7470985e-7,0.0066198166,0.0387367],"study_design_scores_gemma":[0.0005195427,0.00012226966,0.026908595,0.000014558165,0.00078172697,0.0000102264,0.00045042273,0.00037994105,0.8703348,0.000008091401,0.10031069,0.00015915016],"about_ca_topic_score_codex":0.0000067726155,"about_ca_topic_score_gemma":0.000005938124,"teacher_disagreement_score":0.09369087,"about_ca_system_score_codex":0.000017900311,"about_ca_system_score_gemma":0.0000709741,"threshold_uncertainty_score":0.30404094},"labels":[],"label_agreement":null},{"id":"W4381664902","doi":"10.1002/aocs.12718","title":"EPA and DHA in microalgae: Health benefits, biosynthesis, and metabolic engineering advances","year":2023,"lang":"en","type":"article","venue":"Journal of the American Oil Chemists Society","topic":"Algal biology and biofuel production","field":"Energy","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":"University of Guelph","funders":"Natural Sciences and Engineering Research Council of Canada; University of Guelph","keywords":"Eicosapentaenoic acid; Docosahexaenoic acid; Polyunsaturated fatty acid; Overfishing; Metabolic engineering; Phaeodactylum tricornutum; Fish oil; Nannochloropsis; Biotechnology; Biology; Fish <Actinopterygii>; Fishery; Fatty acid; Algae; Biochemistry; Ecology","score_opus":0.007253529809506626,"score_gpt":0.2310152239854493,"score_spread":0.22376169417594266,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4381664902","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":[0.9739099,0.02022325,9.1032393e-7,0.005714365,0.00009765691,0.000013126983,0.000003026064,0.000008850046,0.00002892543],"genre_scores_gemma":[0.9392805,0.059330817,0.0007861473,0.00029778614,0.00020238505,0.000001060527,9.794089e-7,0.000009983735,0.000090329275],"study_design_codex":"design_other","study_design_gemma":"observational","domain_scores_codex":[0.9993326,0.000036859652,0.00022826379,0.00012752177,0.000090714304,0.00018404219],"domain_scores_gemma":[0.9994115,0.000075567936,0.00033333222,0.00009599483,0.000028625738,0.000054928456],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00047042823,0.000100312696,0.000271853,0.000026697397,0.00007197451,0.00001078839,0.000113375354,0.000039609982,0.0000034461102],"category_scores_gemma":[0.00010667049,0.000067092304,0.00009623632,0.00035323802,0.00018140429,0.00007265264,0.000058620688,0.00023617246,0.0000011687298],"study_design_candidate":"design_other","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000066027016,0.000040246603,0.017709669,0.00015299044,0.00017773481,0.0000024394633,0.0014363888,0.0005674111,0.20518695,0.00012548028,0.00063741225,0.77389723],"study_design_scores_gemma":[0.0012675488,0.00018079406,0.50252867,0.000388067,0.00010859562,0.0005922819,0.0043723946,0.0005476185,0.3214789,0.00043289023,0.16746195,0.0006403043],"about_ca_topic_score_codex":0.0001312542,"about_ca_topic_score_gemma":0.0000125074375,"teacher_disagreement_score":0.77325696,"about_ca_system_score_codex":0.000044561344,"about_ca_system_score_gemma":0.000037496142,"threshold_uncertainty_score":0.27359447},"labels":[],"label_agreement":null},{"id":"W4386120912","doi":"10.1002/aocs.12732","title":"X‐ray characterization of three possible edible oleogelators: Experiment and theory","year":2023,"lang":"en","type":"article","venue":"Journal of the American Oil Chemists Society","topic":"Food Chemistry and Fat Analysis","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":"St. Francis Xavier University; University of Guelph","funders":"Natural Sciences and Engineering Research Council of Canada; Utah Agricultural Experiment Station; U.S. Department of Energy","keywords":"Small-angle X-ray scattering; Molecule; Crystallography; Materials science; Characterization (materials science); Chemical physics; Scattering; Chemistry; Nanotechnology; Organic chemistry; Physics; Optics","score_opus":0.010317452168647679,"score_gpt":0.21470943142995685,"score_spread":0.20439197926130917,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4386120912","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":[0.99869025,0.00010097007,0.0000027100016,0.0009447613,0.000037684185,0.000011807832,0.000010068455,0.00001060595,0.00019115402],"genre_scores_gemma":[0.99879783,0.0004082795,0.00005818615,0.000109606626,0.0002241154,0.0000013828392,0.000005739695,0.0000010802772,0.00039379968],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.999262,0.000026400732,0.00024395104,0.00010066459,0.00023717656,0.00012985284],"domain_scores_gemma":[0.99912643,0.00008548936,0.00058045937,0.000059499063,0.000087543245,0.00006055414],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00035328983,0.00008871588,0.00022040115,0.0000043476894,0.000109539156,0.000021653641,0.0002497043,0.000039203675,0.000038904152],"category_scores_gemma":[0.000035632118,0.000031464704,0.00030026247,0.0005581407,0.00023407824,0.0000634933,0.0000860364,0.0001216817,8.7355744e-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":[0.000022911663,0.000031505442,0.0041896263,0.000013862513,0.00008351735,4.4683026e-7,0.00028621705,0.0000030649162,0.98433214,0.000004742413,0.00023193794,0.010799994],"study_design_scores_gemma":[0.00011192139,0.00008620169,0.05759213,0.000050695744,0.00006070121,0.00000948163,0.0020897947,0.0000708306,0.9389873,0.00016244108,0.0006758823,0.000102615086],"about_ca_topic_score_codex":0.00001353096,"about_ca_topic_score_gemma":0.0000010672834,"teacher_disagreement_score":0.053402506,"about_ca_system_score_codex":0.000023731072,"about_ca_system_score_gemma":0.0000138029245,"threshold_uncertainty_score":0.12830934},"labels":[],"label_agreement":null},{"id":"W4386330487","doi":"10.1002/aocs.12740","title":"Polypeptide composition of major oilseed proteins and functional properties of extracted protein products: A concise review","year":2023,"lang":"en","type":"review","venue":"Journal of the American Oil Chemists Society","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","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 Manitoba","funders":"Natural Sciences and Engineering Research Council of Canada; Canada Research Chairs","keywords":"Isoelectric point; Canola; Defatting; Chemistry; Sunflower; Food science; Protein purification; Extraction (chemistry); Biochemistry; Plant protein; Composition (language); Oleosin; Chromatography; Amino acid; Biology; Agronomy; Enzyme","score_opus":0.06746503741042402,"score_gpt":0.2699709824060023,"score_spread":0.20250594499557828,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4386330487","genre_codex":"review","genre_gemma":"review","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"review","genre_consensus":"review","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.059081767,0.9390737,2.981127e-7,0.0007281742,0.00007017747,0.0009163651,0.00008322732,0.000019053507,0.000027225216],"genre_scores_gemma":[0.0066011883,0.99210167,0.00018999788,0.000075282725,0.00041420604,0.0001327313,0.000014899035,0.000008643681,0.0004614086],"study_design_codex":"bench_or_experimental","study_design_gemma":"systematic_review","domain_scores_codex":[0.99691737,0.00034248078,0.0014803415,0.00028422335,0.0007461999,0.00022939364],"domain_scores_gemma":[0.99311996,0.00011021257,0.005846363,0.00019266797,0.000642418,0.00008835837],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0012033052,0.0003377566,0.0020403282,0.000014570999,0.000110376044,0.000023779401,0.00058521243,0.0001320011,0.000010251324],"category_scores_gemma":[0.00045235935,0.000111290625,0.0010537631,0.0009101584,0.0006586306,0.000092249305,0.00019994778,0.0005690685,0.0000017472108],"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":[0.00004783123,0.00013817377,0.000004210922,0.06911847,0.00045597448,0.000001717163,0.000062424086,1.0724416e-7,0.7135015,0.0000020920131,0.0009211389,0.21574633],"study_design_scores_gemma":[0.0006569293,0.0011753995,0.00026286815,0.52253026,0.0026528402,0.0009937409,0.00068165397,0.0000036308093,0.15774819,0.000026436868,0.31208935,0.0011787007],"about_ca_topic_score_codex":0.000112108544,"about_ca_topic_score_gemma":0.0000031707416,"teacher_disagreement_score":0.55575335,"about_ca_system_score_codex":0.00014447379,"about_ca_system_score_gemma":0.00024470058,"threshold_uncertainty_score":0.45383},"labels":[],"label_agreement":null},{"id":"W4386833895","doi":"10.1002/aocs.12746","title":"Defining the physical properties of blends of acetyl‐triacylglycerols derived from transgenic oil seeds","year":2023,"lang":"en","type":"article","venue":"Journal of the American Oil Chemists Society","topic":"Lipid metabolism and biosynthesis","field":"Biochemistry, Genetics and Molecular Biology","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":"Hatch; College of Engineering, Michigan State University; Michigan State University; U.S. Department of Agriculture","keywords":"Crystallization; Viscosity; Glass transition; Chemistry; Materials science; Chemical engineering; Organic chemistry; Composite material","score_opus":0.010443836508705407,"score_gpt":0.23494411484838854,"score_spread":0.22450027833968314,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4386833895","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":[0.99779737,0.0012811763,0.000006000634,0.00064837036,0.000108245644,0.000017246575,0.000030920757,0.000005645845,0.00010503214],"genre_scores_gemma":[0.99708134,0.0016466385,0.00029209428,0.00016678817,0.00050611375,0.0000036711508,0.0000051616075,0.000022305843,0.00027590038],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9987575,0.00010024828,0.00041511792,0.0001575758,0.00035745383,0.00021209674],"domain_scores_gemma":[0.99845314,0.0000751281,0.00085051125,0.00039374837,0.00017176147,0.00005573101],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0003918486,0.000166474,0.00044894734,0.0000127481535,0.0000906397,0.0000118381395,0.0006690783,0.000069700254,0.0000028238787],"category_scores_gemma":[0.00016624833,0.000088107554,0.0008694416,0.00031294022,0.00061253994,0.0000066921903,0.00015254767,0.00020657487,9.675041e-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":[0.000172646,0.000060035934,0.0003296742,0.00005956094,0.00044973154,1.7806013e-7,0.0020134111,0.00003497947,0.9846112,0.0000016666579,0.00049825653,0.011768675],"study_design_scores_gemma":[0.00044782305,0.00007082602,0.0013875891,0.00007540498,0.000192797,0.000005222434,0.002451218,0.000033396922,0.9926682,0.000006624588,0.002553223,0.00010767554],"about_ca_topic_score_codex":0.000035783178,"about_ca_topic_score_gemma":0.000002085591,"teacher_disagreement_score":0.011661,"about_ca_system_score_codex":0.000014608379,"about_ca_system_score_gemma":0.00025657308,"threshold_uncertainty_score":0.35929218},"labels":[],"label_agreement":null},{"id":"W4386961801","doi":"10.1002/aocs.12739","title":"Canola meal valorization via acid hydrolysis to generate free amino acids","year":2023,"lang":"en","type":"article","venue":"Journal of the American Oil Chemists Society","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":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Saskatchewan; Agriculture and Agri-Food Canada","funders":"Agriculture and Agri-Food Canada","keywords":"Canola; Meal; Chemistry; Ethanol; Hydrolysis; Food science; Chromatography; Biochemistry","score_opus":0.007762215877597615,"score_gpt":0.23751100718162363,"score_spread":0.229748791304026,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4386961801","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":[0.997167,0.00017486635,0.00069620914,0.0015497921,0.00013221368,0.000041687417,0.000022830094,0.000012991908,0.00020241276],"genre_scores_gemma":[0.99439555,0.00052528235,0.0019230926,0.0012039432,0.00070469384,0.0000109474795,0.000019161453,0.000029406829,0.0011879413],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99861306,0.000070422444,0.00034886008,0.000260421,0.0004072093,0.0003000073],"domain_scores_gemma":[0.9984752,0.0000131786865,0.00059026876,0.00051654124,0.00025350068,0.00015129155],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0004510646,0.00019534491,0.00030521798,0.000031643813,0.00016356351,0.000040581926,0.00072854484,0.00008707864,0.0000059167082],"category_scores_gemma":[0.00016889728,0.00013852096,0.00062730577,0.00069901603,0.00018501628,0.0000088271745,0.00035232079,0.00019929018,0.000006431303],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00006242649,0.00003147184,0.0015645723,0.000012853616,0.0002904534,0.0000020217476,0.00016581824,0.0004405531,0.98282903,6.2406735e-7,0.0081187375,0.006481463],"study_design_scores_gemma":[0.00032779417,0.00016214143,0.0033937553,0.000019220512,0.00008404571,0.000029906305,0.00016613903,0.000306529,0.988493,0.00003068385,0.006795274,0.00019150657],"about_ca_topic_score_codex":0.00005468425,"about_ca_topic_score_gemma":0.000010185299,"teacher_disagreement_score":0.0062899566,"about_ca_system_score_codex":0.00009451899,"about_ca_system_score_gemma":0.000118943804,"threshold_uncertainty_score":0.5648721},"labels":[],"label_agreement":null},{"id":"W4389484908","doi":"10.1002/aocs.12783","title":"Phenolics of mustard seeds: A review on composition, processing effect and their bioactvities","year":2023,"lang":"en","type":"review","venue":"Journal of the American Oil Chemists Society","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":true,"ca_institutions":"St. Boniface Hospital; University of Manitoba; Cargill (Canada)","funders":"","keywords":"Brassica; White mustard; Sinapis; Mustard seed; Mustard Plant; Composition (language); Rapeseed; Botany; Biology; Chemistry; Food science","score_opus":0.01948555825182228,"score_gpt":0.309250225162518,"score_spread":0.2897646669106957,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4389484908","genre_codex":"review","genre_gemma":"review","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"review","genre_consensus":"review","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.012196304,0.98728126,0.000008324442,0.00011211847,0.0000616489,0.00014241213,0.00009624063,0.0000051749143,0.000096494434],"genre_scores_gemma":[0.0016502155,0.9971833,0.00015679956,0.00038746453,0.00040247847,0.000013365129,0.000037880964,0.00005540918,0.000113042406],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.99846876,0.00016393606,0.0006904079,0.0002657021,0.00020097996,0.00021022886],"domain_scores_gemma":[0.9967165,0.00011693733,0.0024942171,0.00037091057,0.00021723134,0.00008419246],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0004782445,0.0003939656,0.0016498627,0.000023364535,0.000084365995,0.000021985932,0.0005221309,0.00014299569,0.0000010493909],"category_scores_gemma":[0.00014651833,0.00023045164,0.0012902011,0.00024635214,0.0006545595,0.0000038702833,0.00021201247,0.00044710888,5.481133e-7],"study_design_candidate":"design_other","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0000760002,0.00012567146,0.000015991984,0.14911515,0.0018284273,0.000001992564,0.00045342252,0.0000026264904,0.06668922,0.0000010818529,0.0108195385,0.77087086],"study_design_scores_gemma":[0.00071963464,0.000768536,0.000017909113,0.13081726,0.0022640834,0.00032034845,0.00073027407,0.000003674288,0.15656498,0.000028354481,0.7068051,0.00095984235],"about_ca_topic_score_codex":0.0000032018697,"about_ca_topic_score_gemma":2.7580674e-7,"teacher_disagreement_score":0.76991105,"about_ca_system_score_codex":0.000072729854,"about_ca_system_score_gemma":0.00027239375,"threshold_uncertainty_score":0.9397545},"labels":[],"label_agreement":null},{"id":"W4390057143","doi":"10.1002/aocs.12808","title":"Effect of sesame paste by protease hydrolysis: Physicochemical properties, storage stability, and flavor","year":2023,"lang":"en","type":"article","venue":"Journal of the American Oil Chemists Society","topic":"Sesame and Sesamin 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":"Ministry of Agriculture","funders":"","keywords":"Flavor; Papain; Chemistry; Food science; Hydrolysis; Protease; Peroxide value; Acid value; Chromatography; Enzyme; Organic chemistry; Biochemistry","score_opus":0.01604761951011065,"score_gpt":0.2451507564098515,"score_spread":0.22910313689974085,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4390057143","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":[0.9976357,0.00028724628,1.3217743e-7,0.0018779078,0.000021709406,0.000088623165,0.000022850429,0.000015848058,0.000049989903],"genre_scores_gemma":[0.9991282,0.0002694055,0.000010944915,0.00015360817,0.00014323647,0.00001087074,0.0000037922337,0.0000022545605,0.00027767403],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99848396,0.00020534126,0.00029004738,0.0001845863,0.0005699928,0.00026606862],"domain_scores_gemma":[0.99870235,0.0005093932,0.0004242871,0.00010476475,0.00012536334,0.00013382414],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00092020043,0.00014616754,0.00040890736,0.000004767576,0.000120222016,0.0000360677,0.00043893428,0.000049307477,0.00002364506],"category_scores_gemma":[0.0003705212,0.000045642657,0.00041178864,0.0006372481,0.0005795111,0.00007441799,0.00021315357,0.00033826416,0.0000016792809],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00013734227,0.000088818306,0.0040224274,0.00010742272,0.00006940036,0.0000013677037,0.00025065453,0.0000016585935,0.96984494,8.795209e-8,0.0046572317,0.020818628],"study_design_scores_gemma":[0.00028147936,0.00075251516,0.0032593138,0.000081528575,0.00005093456,0.000012755228,0.0009906619,0.00023032962,0.99298286,0.000010843043,0.0012205723,0.00012619342],"about_ca_topic_score_codex":0.00012555944,"about_ca_topic_score_gemma":0.0000015092736,"teacher_disagreement_score":0.023137912,"about_ca_system_score_codex":0.000057629728,"about_ca_system_score_gemma":0.000030631723,"threshold_uncertainty_score":0.21352328},"labels":[],"label_agreement":null},{"id":"W4391484842","doi":"10.1002/aocs.12821","title":"Oleogelation: Triacontane crystals and hydrocarbon chain twisting. Theory and Monte Carlo simulations","year":2024,"lang":"en","type":"article","venue":"Journal of the American Oil Chemists Society","topic":"Food Chemistry and Fat Analysis","field":"Agricultural and Biological Sciences","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":"St. Francis Xavier University; University of Guelph","funders":"St. Francis Xavier University; Utah Agricultural Experiment Station; Natural Sciences and Engineering Research Council of Canada; Utah State University","keywords":"Monte Carlo method; Statistical physics; Hydrocarbon; Physics; Chemistry; Mathematics; Statistics; Organic chemistry","score_opus":0.00742385556187062,"score_gpt":0.2206183087859796,"score_spread":0.213194453224109,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4391484842","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":[0.9943737,0.002586161,0.0000025081965,0.0026560845,0.000032619253,0.00001486669,0.000015600977,0.00001389589,0.0003046033],"genre_scores_gemma":[0.9981335,0.0004363749,0.000048244536,0.00019807702,0.00034608875,7.271509e-7,0.0000014916528,0.0000013065257,0.0008342322],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9992645,0.000057367968,0.00023908545,0.0001407255,0.00018077323,0.00011756597],"domain_scores_gemma":[0.9990494,0.0005129403,0.0002557322,0.00004739548,0.000056198576,0.00007828888],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0003833671,0.00010732988,0.00021788912,0.00000398864,0.00015719679,0.00008563273,0.00013269672,0.000044445875,0.000018142458],"category_scores_gemma":[0.00012046001,0.00003902512,0.0002588061,0.0003123205,0.00025008072,0.000071856884,0.00005440326,0.000218176,1.5231146e-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":[0.000054688848,0.000025296462,0.0018555453,0.000039831364,0.00026210866,0.000005703476,0.00088083535,0.00009142341,0.95982426,0.000024607702,0.00046321977,0.036472466],"study_design_scores_gemma":[0.00543761,0.003064326,0.19730066,0.0038412968,0.008033189,0.004151066,0.08554402,0.13139993,0.39911506,0.019343738,0.13696533,0.00580376],"about_ca_topic_score_codex":0.000031599975,"about_ca_topic_score_gemma":0.0000062863087,"teacher_disagreement_score":0.5607092,"about_ca_system_score_codex":0.000035689813,"about_ca_system_score_gemma":0.000013678447,"threshold_uncertainty_score":0.15913981},"labels":[],"label_agreement":null},{"id":"W4392002274","doi":"10.1002/aocs.12825","title":"Developing thermally stable beverage emulsions using mildly fractionated pea proteins","year":2024,"lang":"en","type":"article","venue":"Journal of the American Oil Chemists Society","topic":"Proteins in Food Systems","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 Saskatchewan","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Homogenizer; Chemistry; Emulsion; Pea protein; Chromatography; Protein aggregation; Oil droplet; Salt (chemistry); Denaturation (fissile materials); Adsorption; Centrifugation; Aqueous solution; Chemical engineering; Food science; Biochemistry; Organic chemistry; Nuclear chemistry","score_opus":0.03297832937445747,"score_gpt":0.2693128450312804,"score_spread":0.23633451565682292,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4392002274","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":[0.99487966,0.00073930825,0.00008627716,0.003517685,0.00027715106,0.000072505114,0.000015761663,0.000043025586,0.00036860854],"genre_scores_gemma":[0.99566776,0.00013848707,0.002419511,0.0004451262,0.0006729704,0.000004981807,0.0000016385465,0.0000037049906,0.0006458018],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99859077,0.00009528541,0.0003895002,0.00018060317,0.0004834633,0.00026036543],"domain_scores_gemma":[0.99896866,0.00014409386,0.00052856136,0.000085461,0.00019369482,0.000079529054],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0005310661,0.00015453994,0.0002585732,0.000006976742,0.00035004367,0.00013934696,0.0005370273,0.00006429946,0.000054100514],"category_scores_gemma":[0.00009210092,0.000052965086,0.00045224014,0.000632967,0.00015168679,0.00019237028,0.00013701897,0.00048578606,0.000005054725],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000011895786,0.000027750515,0.0003450987,0.000033968397,0.00012323726,0.000006573963,0.00037374863,0.000063727384,0.983031,0.000010393419,0.0010802184,0.014892436],"study_design_scores_gemma":[0.00057370635,0.00046344456,0.027476849,0.0027444267,0.00022678787,0.0015708079,0.011233408,0.0040423702,0.73150826,0.000906133,0.21781051,0.001443318],"about_ca_topic_score_codex":0.00029146796,"about_ca_topic_score_gemma":0.000012516883,"teacher_disagreement_score":0.25152272,"about_ca_system_score_codex":0.00039608608,"about_ca_system_score_gemma":0.00014733068,"threshold_uncertainty_score":0.26922882},"labels":[],"label_agreement":null},{"id":"W4399820870","doi":"10.1002/aocs.12869","title":"Leguminous ferritin, a natural protein for iron supplementation, <scp>Pickering</scp> emulsion formation and encapsulation of bioactive molecules","year":2024,"lang":"en","type":"article","venue":"Journal of the American Oil Chemists Society","topic":"Iron Metabolism and Disorders","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":"University of Alberta","funders":"Alberta Innovates; Natural Sciences and Engineering Research Council of Canada; Canada Research Chairs; Alberta Pulse Growers Commission","keywords":"Ferritin; Chemistry; Bioavailability; Emulsion; Pickering emulsion; Biochemistry; Biology","score_opus":0.006744625124213273,"score_gpt":0.26711645544982915,"score_spread":0.2603718303256159,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4399820870","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":[0.99643797,0.0015247304,0.0007732509,0.0008919714,0.00007349683,0.00015803678,0.000017306596,0.000009246144,0.00011397915],"genre_scores_gemma":[0.9935768,0.0003006788,0.005474415,0.00016234037,0.00012925203,0.000010200667,0.000017247012,0.000013645407,0.00031540397],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99917793,0.000021496764,0.00031674732,0.00009683488,0.0002649989,0.00012199784],"domain_scores_gemma":[0.99916005,0.00007376989,0.0004425646,0.00008451213,0.00019304197,0.000046082107],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00018735674,0.000101616555,0.00021870174,0.00003221458,0.00006641948,0.000023862138,0.00006581011,0.00003237476,0.0000020020118],"category_scores_gemma":[0.00017479449,0.00006960651,0.00023796294,0.00016443332,0.00015983453,0.00017120349,0.000024858953,0.00016203313,1.6919364e-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":[0.000078507,0.000055567376,0.00026894372,0.0010468349,0.00005821524,8.800336e-7,0.006526943,0.000015257037,0.9730246,0.000034299377,0.0030182996,0.015871648],"study_design_scores_gemma":[0.0021140988,0.00032088358,0.00967828,0.00046486018,0.00038130232,0.000139908,0.020365981,0.002650007,0.96094364,0.00021028152,0.0026461813,0.000084574516],"about_ca_topic_score_codex":0.000030465291,"about_ca_topic_score_gemma":0.0000013332564,"teacher_disagreement_score":0.015787072,"about_ca_system_score_codex":0.00008257567,"about_ca_system_score_gemma":0.00006979026,"threshold_uncertainty_score":0.28384712},"labels":[],"label_agreement":null},{"id":"W4402276049","doi":"10.1002/aocs.12894","title":"<scp>JAOCS</scp> special issue on advancement in plant protein‐based emulsions","year":2024,"lang":"en","type":"article","venue":"Journal of the American Oil Chemists Society","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":0,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Alberta; University of Saskatchewan","funders":"","keywords":"Chemistry; Emulsion; Polymer science; Biotechnology; Biology; Biochemistry","score_opus":0.01418601259342398,"score_gpt":0.24196683228060126,"score_spread":0.22778081968717728,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4402276049","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":[0.9916392,0.00029174527,0.0000013628959,0.004412064,0.00041298373,0.00012190057,0.000042234435,0.000023342496,0.003055149],"genre_scores_gemma":[0.9914182,0.000107898704,0.00022777947,0.0007083266,0.005081806,0.00002208008,0.0000036157917,0.000003387314,0.0024269205],"study_design_codex":"bench_or_experimental","study_design_gemma":"not_applicable","domain_scores_codex":[0.9984094,0.00009228775,0.00041670428,0.00021442675,0.0005794046,0.00028775763],"domain_scores_gemma":[0.9990414,0.00026972566,0.00042753786,0.000103040904,0.000058795267,0.000099541],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00049232686,0.00017091045,0.00030331025,0.00001024154,0.000122042395,0.00007481161,0.0005696541,0.000058889687,0.0000619263],"category_scores_gemma":[0.00016482409,0.000057982215,0.000444412,0.0005175917,0.00016824991,0.00006930604,0.00008341606,0.00051305455,0.000020048557],"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":[0.00003410064,0.00022599655,0.00029625816,0.00006919259,0.000066029155,0.000032563203,0.00079927227,0.00009211541,0.88590795,0.000023959006,0.046330575,0.06612198],"study_design_scores_gemma":[0.00026890726,0.00057081046,0.0022236756,0.0008535937,0.0000203144,0.000042120468,0.002401385,0.00021098329,0.23532082,0.00012814271,0.7578338,0.00012546162],"about_ca_topic_score_codex":0.000054797587,"about_ca_topic_score_gemma":0.000029916922,"teacher_disagreement_score":0.7115032,"about_ca_system_score_codex":0.00029361548,"about_ca_system_score_gemma":0.000054139564,"threshold_uncertainty_score":0.23644462},"labels":[],"label_agreement":null},{"id":"W4403497488","doi":"10.1002/aocs.12907","title":"Liposomes as sustainable delivery systems in food, cosmetic, and pharmaceutical applications","year":2024,"lang":"en","type":"article","venue":"Journal of the American Oil Chemists Society","topic":"Nanoparticle-Based Drug Delivery","field":"Materials Science","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":"Agriculture and Agri-Food Canada; Carleton University","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Liposome; Business; Food delivery; Agriculture; Biotechnology; Delivery system; Food systems; Chemistry; Food science; Biochemical engineering; Nanotechnology; Medicine; Engineering; Materials science; Commerce; Biomedical engineering; Food security; Biology; Biochemistry","score_opus":0.008998578418889564,"score_gpt":0.26759841060993106,"score_spread":0.2585998321910415,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4403497488","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":[0.98878306,0.009187906,0.000045626974,0.0015222292,0.00014105687,0.00008666303,0.000008002761,0.000028402026,0.00019703267],"genre_scores_gemma":[0.99745286,0.0010341322,0.00036054107,0.0003861819,0.00020149886,0.000023418082,2.5945178e-7,0.000018696435,0.0005224061],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99860454,0.00009196077,0.00039328256,0.00020095681,0.00038400278,0.00032524104],"domain_scores_gemma":[0.9988985,0.0003303403,0.00025016183,0.00020995847,0.00016999546,0.00014101955],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00083759066,0.0001319103,0.0002810478,0.00003556956,0.00010613702,0.00020407503,0.0003586692,0.000038043974,0.000016133252],"category_scores_gemma":[0.00007806057,0.00009396159,0.00017863813,0.0005298665,0.00048762487,0.00020601321,0.00015940791,0.0003226293,0.000014400928],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00004744248,0.00009792061,0.00027102206,0.00044058773,0.000058131376,0.00003090262,0.0006962707,0.00025395,0.9920491,0.00038802414,0.0027164598,0.002950173],"study_design_scores_gemma":[0.0008872182,0.00021106494,0.00026061753,0.00035663403,0.00019258585,0.0006765945,0.010516093,0.0029371209,0.93461263,0.0005164331,0.048469484,0.00036349962],"about_ca_topic_score_codex":0.00010674469,"about_ca_topic_score_gemma":9.560703e-7,"teacher_disagreement_score":0.057436462,"about_ca_system_score_codex":0.00035535207,"about_ca_system_score_gemma":0.0003316738,"threshold_uncertainty_score":0.38316426},"labels":[],"label_agreement":null},{"id":"W4406781283","doi":"10.1002/aocs.12934","title":"Thermostable phospholipase C: A key to efficient and sustainable enzymatic oil degumming processes","year":2025,"lang":"en","type":"article","venue":"Journal of the American Oil Chemists Society","topic":"Enzyme Catalysis and Immobilization","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":"Bioinformatics Solutions (Canada)","funders":"Consejo Nacional de Investigaciones Científicas y Técnicas","keywords":"Key (lock); Chemistry; Enzyme; Phospholipase; Pulp and paper industry; Biotechnology; Biochemical engineering; Biochemistry; Biology; Engineering; Ecology","score_opus":0.00339237956584886,"score_gpt":0.23437974615885887,"score_spread":0.23098736659301,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4406781283","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":[0.9954141,0.0025400277,0.00048684128,0.0006539137,0.000035741155,0.000027705522,0.0000021725457,0.0000034056789,0.0008361233],"genre_scores_gemma":[0.98724586,0.0007516393,0.0007266576,0.0013261074,0.00006955689,0.000008372116,0.000002832815,0.000012775854,0.009856197],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9991664,0.00002845764,0.00025397103,0.00016783715,0.00015622657,0.00022706986],"domain_scores_gemma":[0.99890876,0.000028607239,0.00034119454,0.00024281429,0.00040718718,0.00007146105],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00038902627,0.00012214722,0.00020965628,0.000017578435,0.00016482636,0.00005218111,0.00025557008,0.00004107853,0.000002569479],"category_scores_gemma":[0.0005357239,0.00008517817,0.00015840707,0.0004945792,0.00014013734,0.000005623278,0.00020485376,0.000104825886,3.2205728e-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":[0.00008127012,0.00011096226,0.00054482,0.0004692216,0.00016030068,0.000001271056,0.0009249975,0.0010623875,0.9827108,0.000014086536,0.009720728,0.004199162],"study_design_scores_gemma":[0.00035892788,0.000075901175,0.00027907675,0.0001322249,0.00008832346,0.000020134477,0.005009333,0.000107791086,0.96985334,0.000011187526,0.02393293,0.00013083025],"about_ca_topic_score_codex":0.00002332318,"about_ca_topic_score_gemma":0.000002007552,"teacher_disagreement_score":0.014212202,"about_ca_system_score_codex":0.00007129769,"about_ca_system_score_gemma":0.00030446838,"threshold_uncertainty_score":0.3473465},"labels":[],"label_agreement":null},{"id":"W4407094551","doi":"10.1002/aocs.12942","title":"Structured lipids from virgin coconut oil and omega‐3 fatty acids: Process optimization","year":2025,"lang":"en","type":"article","venue":"Journal of the American Oil Chemists Society","topic":"Coconut Research and Applications","field":"Chemistry","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":"Memorial University of Newfoundland","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Coconut oil; Omega; Food science; Chemistry; Process (computing); Pulp and paper industry; Biochemistry; Computer science; Engineering","score_opus":0.006212760887537035,"score_gpt":0.27354353290053224,"score_spread":0.2673307720129952,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4407094551","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":[0.9901621,0.0005207209,0.00042814916,0.0034380318,0.000042005555,0.00001582409,0.000050083214,0.000025604215,0.0053175264],"genre_scores_gemma":[0.98958945,0.001757618,0.004018245,0.00058025576,0.0003834871,0.000021762902,0.000013901903,0.000021215246,0.0036140466],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9988045,0.000021655796,0.00035747763,0.00021734126,0.00036145357,0.00023757969],"domain_scores_gemma":[0.99847054,0.00016236055,0.00058359985,0.0003582189,0.00028441055,0.00014084105],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00015186802,0.00017044933,0.00031991294,0.000017883824,0.0002182963,0.00010250824,0.0005793433,0.00008064991,0.0001015879],"category_scores_gemma":[0.00020490092,0.00012383434,0.00025621674,0.00040802272,0.0004807728,0.000099421224,0.00014915904,0.0005765326,4.791048e-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":[0.00021806882,0.00018718721,0.010809275,0.0005296889,0.00068343437,0.0000025589661,0.0016949006,0.0020081627,0.85998607,0.000017932522,0.008351478,0.11551123],"study_design_scores_gemma":[0.0036337993,0.000040070645,0.0045343214,0.0007323892,0.00031781412,0.000059797458,0.010847606,0.009483348,0.9372204,0.0013048571,0.031186031,0.00063955516],"about_ca_topic_score_codex":0.000046170677,"about_ca_topic_score_gemma":0.0000027888887,"teacher_disagreement_score":0.11487167,"about_ca_system_score_codex":0.00018396552,"about_ca_system_score_gemma":0.00035027871,"threshold_uncertainty_score":0.50498176},"labels":[],"label_agreement":null},{"id":"W4408410224","doi":"10.1002/aocs.12948","title":"Valorization of Pangasius byproduct oil in wax‐structured oleogels as a potential butter substitute for reduced‐fat chocolate‐based products","year":2025,"lang":"en","type":"article","venue":"Journal of the American Oil Chemists Society","topic":"Food Chemistry and Fat Analysis","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":"Memorial University of Newfoundland","funders":"Direktorat Jenderal Pendidikan Tinggi; Institut Pertanian Bogor; Indonesia Toray Science Foundation","keywords":"Pangasius; Food science; Wax; Chemistry; Business; Pulp and paper industry; Engineering; Organic chemistry; Biology","score_opus":0.0075463693349757215,"score_gpt":0.22990247431507843,"score_spread":0.22235610498010272,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4408410224","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":[0.9921415,0.00016596392,0.000005962012,0.0073383795,0.0001490934,0.00004978989,0.000021127356,0.000008150632,0.00012007059],"genre_scores_gemma":[0.99759704,0.000096851225,0.0006020325,0.00039144722,0.00044220212,0.00000874378,0.000019506804,0.0000018279505,0.00084032764],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9987075,0.000045502882,0.0004776452,0.00025436113,0.00028928134,0.00022572071],"domain_scores_gemma":[0.9985396,0.000070694055,0.00082107174,0.00013650749,0.00037981803,0.000052258463],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00032042002,0.00016602302,0.00040311937,0.000012361927,0.00012892684,0.00003369105,0.00048700406,0.000080805956,0.000014620935],"category_scores_gemma":[0.0002730438,0.00006852338,0.0005796086,0.0010589549,0.00024949285,0.000077779645,0.000050150597,0.00023984969,2.2355151e-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":[0.00019653396,0.00008743157,0.0011586192,0.000098509365,0.00012015477,0.0000010576051,0.0000975248,0.00018143716,0.9799924,0.0000017387238,0.0011362187,0.016928367],"study_design_scores_gemma":[0.00044430207,0.00007375929,0.007875138,0.000104271625,0.00015645858,0.000009079303,0.00034543514,0.00014084196,0.98919785,0.0001264785,0.0013893255,0.00013707357],"about_ca_topic_score_codex":0.00009215858,"about_ca_topic_score_gemma":0.000010018848,"teacher_disagreement_score":0.016791293,"about_ca_system_score_codex":0.00009995038,"about_ca_system_score_gemma":0.00009369718,"threshold_uncertainty_score":0.27943027},"labels":[],"label_agreement":null},{"id":"W4410099376","doi":"10.1002/aocs.12954","title":"Stability and rheology of water‐in‐oil high internal phase emulsions containing continuous phase solid fat","year":2025,"lang":"en","type":"article","venue":"Journal of the American Oil Chemists Society","topic":"Pickering emulsions and particle stabilization","field":"Materials Science","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":"Toronto Metropolitan University","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Rheology; Phase (matter); Chemistry; Chemical engineering; Materials science; Chromatography; Organic chemistry; Composite material; Engineering","score_opus":0.011906347331260935,"score_gpt":0.3084843432880455,"score_spread":0.2965779959567846,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4410099376","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":[0.9981526,0.00009444596,0.00064690586,0.00073871337,0.00020983971,0.00002453524,0.000016093836,0.000008376615,0.00010846032],"genre_scores_gemma":[0.99879473,0.00013079082,0.0006533882,0.0001661862,0.00004227538,0.00000278332,9.923713e-7,0.00000677867,0.00020205296],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9986834,0.0001298926,0.0006030206,0.00016662563,0.00017915833,0.00023792544],"domain_scores_gemma":[0.99875957,0.00019349685,0.0005389645,0.00023234419,0.00020463318,0.000071019305],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0007036666,0.00011899906,0.00045801874,0.000026209107,0.000102191145,0.00002661127,0.00029359452,0.000041816937,0.00005341499],"category_scores_gemma":[0.00030012257,0.000074852265,0.00016416625,0.00018167427,0.0006917284,0.0000972664,0.00018435398,0.00021275393,4.3552672e-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":[0.000330495,0.0003342216,0.0035698302,0.000060102455,0.00002816353,0.0000027469393,0.0025926095,0.000051096344,0.985262,0.00004514072,0.000091190515,0.007632431],"study_design_scores_gemma":[0.0030294906,0.00026942982,0.0009982288,0.00016476984,0.000046767054,0.000024334526,0.0023439704,0.0018516895,0.9909157,0.00014293611,0.00012047405,0.00009220086],"about_ca_topic_score_codex":0.00019466593,"about_ca_topic_score_gemma":0.000013627502,"teacher_disagreement_score":0.00754023,"about_ca_system_score_codex":0.00011439023,"about_ca_system_score_gemma":0.0000740422,"threshold_uncertainty_score":0.30523866},"labels":[],"label_agreement":null},{"id":"W4412578960","doi":"10.1002/aocs.70002","title":"Fatty Acid Distribution and Oxidative Stability of <scp>DHA</scp>/<scp>EPA</scp>‐Enriched Structured Lipids From Virgin Coconut Oil","year":2025,"lang":"en","type":"article","venue":"Journal of the American Oil Chemists Society","topic":"Edible Oils Quality and Analysis","field":"Chemistry","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":"Memorial University of Newfoundland","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Food science; Chemistry; Oxidative phosphorylation; Coconut oil; Fatty acid; Polyunsaturated fatty acid; Biochemistry","score_opus":0.00946007369438002,"score_gpt":0.2536544694048264,"score_spread":0.24419439571044638,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4412578960","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":[0.99549055,0.0012307506,0.00037602006,0.00037222187,0.0001232634,0.000021227954,0.00061134086,0.000025472189,0.00174917],"genre_scores_gemma":[0.9944585,0.0026323877,0.0012590013,0.0002782748,0.0003610344,0.0000062479844,0.00009340229,0.000024226587,0.00088694756],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99697584,0.0002096579,0.0011144255,0.0004720692,0.0007792904,0.00044872423],"domain_scores_gemma":[0.9941014,0.001833754,0.002506599,0.0007215431,0.0006047777,0.00023191383],"candidate_categories":["metaepi_narrow"],"consensus_categories":[],"category_scores_codex":[0.00089293596,0.00042000276,0.0011591204,0.000029628554,0.00026464934,0.0000891468,0.00083972595,0.00026210985,0.00006957865],"category_scores_gemma":[0.003038199,0.00032609876,0.001101381,0.0008817163,0.0013993538,0.00019311064,0.0003245736,0.0011172377,0.0000011949181],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000032234202,0.00022056558,0.020505121,0.00076353987,0.0013969394,0.0000019685672,0.0034064346,0.00001907977,0.96642923,0.000022564122,0.0035085077,0.0036938],"study_design_scores_gemma":[0.0011768193,0.00003224475,0.0054893624,0.00032252603,0.00065437274,0.000008273251,0.022975307,0.00022228199,0.96519214,0.00062233163,0.0032005857,0.00010374245],"about_ca_topic_score_codex":0.00028171108,"about_ca_topic_score_gemma":0.000017188624,"teacher_disagreement_score":0.019568872,"about_ca_system_score_codex":0.00046867,"about_ca_system_score_gemma":0.00037591116,"threshold_uncertainty_score":0.9999191},"labels":[],"label_agreement":null},{"id":"W4412932885","doi":"10.1002/aocs.70070","title":"Harnessing the Interfacial Activity of Soluble Faba Protein-Tannic Acid Conjugates for Enhanced Lipid Oxidative Stability of Oil-in-Water Emulsions","year":2025,"lang":"en","type":"preprint","venue":"Journal of the American Oil Chemists Society","topic":"Edible Oils Quality and Analysis","field":"Chemistry","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 Saskatchewan","funders":"Ministry of Agriculture - Saskatchewan","keywords":"Tannic acid; Chemistry; Oxidative phosphorylation; Conjugate; Water in oil; Chemical engineering; Emulsion; Biochemistry; Organic chemistry","score_opus":0.024483541776290627,"score_gpt":0.30214808334592214,"score_spread":0.2776645415696315,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4412932885","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":[0.9966743,0.00025656022,0.0004528212,0.0014676772,0.0001747411,0.00007663077,0.00018666354,0.000011223362,0.00069936697],"genre_scores_gemma":[0.9970261,0.00054766255,0.0010530705,0.00007105244,0.0002722956,0.000048048776,0.000010732628,0.000023199626,0.00094784936],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9970119,0.00022723078,0.0013214861,0.00043079894,0.0006072843,0.0004013289],"domain_scores_gemma":[0.9936464,0.0006490998,0.0038933002,0.0008821006,0.00084868417,0.00008044671],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0015613184,0.0004095478,0.0015211997,0.000038967184,0.00020287948,0.000054062682,0.0014072547,0.00027465523,0.00009113854],"category_scores_gemma":[0.0009238146,0.00024367006,0.0022162213,0.0003202727,0.0013763871,0.000120888086,0.00096457446,0.001766695,2.0776447e-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":[0.00042084037,0.00039330052,0.00023036488,0.0056010997,0.00093939505,2.8694168e-7,0.008476698,0.0001744419,0.9789191,0.0000017975906,0.00010081685,0.004741849],"study_design_scores_gemma":[0.0006001967,0.000032374865,0.000020219955,0.0026373744,0.0003817758,0.0000014633815,0.0072462866,0.00028713368,0.9881909,0.00026853595,0.00009527409,0.00023846464],"about_ca_topic_score_codex":0.00030231336,"about_ca_topic_score_gemma":0.000044450706,"teacher_disagreement_score":0.00927179,"about_ca_system_score_codex":0.00043970224,"about_ca_system_score_gemma":0.0006866455,"threshold_uncertainty_score":0.9936577},"labels":[],"label_agreement":null},{"id":"W597590857","doi":"10.1007/s11746-015-2665-9","title":"Elucidation of Kinetic and Symmetry Effects on the Viscosity and Flow Behavior of Stearic and Oleic Triacylglycerols","year":2015,"lang":"en","type":"article","venue":"Journal of the American Oil Chemists Society","topic":"Food Chemistry and Fat Analysis","field":"Agricultural and Biological Sciences","cited_by":2,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Trent University","funders":"Trent University; Ontario Ministry of Agriculture, Food and Rural Affairs","keywords":"Crystallization; Degree of unsaturation; Viscosity; Rheometer; Rheology; Stearic acid; Thermodynamics; Materials science; Kinetic energy; Phase transition; Volumetric flow rate; Chemistry; Polymer chemistry; Composite material","score_opus":0.012805947313384573,"score_gpt":0.21722122434990235,"score_spread":0.20441527703651777,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W597590857","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":[0.9986248,0.00034181884,5.560923e-7,0.0009091601,0.00001461739,0.000027811642,0.0000056960093,0.0000017800585,0.00007373208],"genre_scores_gemma":[0.99943113,0.00026589137,0.000081562706,0.00010531534,0.00007415341,0.0000012018558,8.7881557e-7,7.235847e-7,0.0000391481],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99933255,0.00006284561,0.00020132719,0.00009277524,0.00022956987,0.00008093457],"domain_scores_gemma":[0.99893224,0.00030501292,0.00054002553,0.000058596073,0.00009267498,0.00007142922],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0003967332,0.00008520834,0.0002587221,0.0000033825781,0.00006469383,0.00001814593,0.00014653744,0.000037854123,0.0000029610642],"category_scores_gemma":[0.0001485156,0.000027002052,0.00014264928,0.00022991806,0.00030931,0.000034095814,0.00006566645,0.00015251242,5.400712e-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":[0.0000936209,0.00007398092,0.013941967,0.000042181484,0.00007966526,4.9934084e-7,0.0003066988,0.000002556982,0.93673694,0.0000019380946,0.00029496232,0.04842499],"study_design_scores_gemma":[0.0006606041,0.00076636847,0.21347293,0.00012132903,0.000428044,0.00004448247,0.0026063495,0.00017885836,0.78135026,0.00008461301,0.0001466946,0.00013948657],"about_ca_topic_score_codex":0.000051884246,"about_ca_topic_score_gemma":0.0000021154758,"teacher_disagreement_score":0.19953096,"about_ca_system_score_codex":0.000017121389,"about_ca_system_score_gemma":0.0000096273425,"threshold_uncertainty_score":0.11396656},"labels":[],"label_agreement":null},{"id":"W808353225","doi":"10.1007/s11746-015-2677-5","title":"Biodiesel Production from Mustard Emulsion by a Combined Destabilization/Adsorption Process","year":2015,"lang":"en","type":"article","venue":"Journal of the American Oil Chemists Society","topic":"Biodiesel Production and Applications","field":"Engineering","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":"University of Toronto","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Adsorption; Chemistry; Emulsion; Chromatography; Aqueous solution; Methanol; Biodiesel; Biodiesel production; Aqueous two-phase system; Organic chemistry; Chemical engineering; Catalysis","score_opus":0.013204755933831587,"score_gpt":0.23355970992154174,"score_spread":0.22035495398771016,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W808353225","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":[0.9948733,0.00035234925,0.00063534506,0.003426843,0.00037178682,0.000057052086,0.000014994903,0.00008870646,0.00017962401],"genre_scores_gemma":[0.9975592,0.00037918196,0.0012927223,0.00014432883,0.00034597414,0.000011233006,0.000013735733,0.00002141726,0.00023219099],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99907017,0.000025961996,0.00030938216,0.00014041124,0.0003192626,0.00013481097],"domain_scores_gemma":[0.99886966,0.000018162333,0.00035646555,0.0002482999,0.0004016355,0.00010575057],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00020770378,0.00013012144,0.00019415072,0.000014993019,0.00008593457,0.000033001274,0.00023551424,0.000047075257,0.000007413185],"category_scores_gemma":[0.00014106152,0.000097789925,0.00014536141,0.00046401584,0.0002123028,0.00016041494,0.000024546547,0.00027921476,0.000005033458],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000049355047,0.00014994624,0.0014462253,0.00007369447,0.00011319362,1.1884558e-7,0.0038641,0.00502458,0.75657266,0.0000022291265,0.2280287,0.00467519],"study_design_scores_gemma":[0.0010617671,0.000086137414,0.0010110439,0.00009241736,0.00013777516,0.000040401486,0.009542185,0.0051107346,0.9461573,0.0005855825,0.035750505,0.00042417756],"about_ca_topic_score_codex":0.000016954029,"about_ca_topic_score_gemma":0.0000014878159,"teacher_disagreement_score":0.19227819,"about_ca_system_score_codex":0.00025113887,"about_ca_system_score_gemma":0.00004881897,"threshold_uncertainty_score":0.39877576},"labels":[],"label_agreement":null}]}