{"meta":{"query_hash":"1ea7eee9288e","filters":{"venue":"LWT"},"cohort_total":232,"direct_labels_cover":1,"predictions_cover":232,"exported":232,"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/1ea7eee9288e","api":"https://metacan.xera.ac/api/v1/cohort?venue=LWT"},"results":[{"id":"W1421601654","doi":"10.1016/j.lwt.2015.07.070","title":"Investigation and optimization of a novel enzymatic approach for the isolation of proteins from potato pulp","year":2015,"lang":"en","type":"article","venue":"LWT","topic":"Enzyme Production and Characterization","field":"Biochemistry, Genetics and Molecular Biology","cited_by":24,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"McGill University","funders":"Canada Foundation for Innovation; Ministère de l'Agriculture, des Pêcheries et de l'Alimentation","keywords":"Protease; Pulp (tooth); Starch; Chemistry; Enzyme; Pectinase; Potato starch; Polysaccharide; Food science; Response surface methodology; Biochemistry; Chromatography","score_opus":0.03567715739465525,"score_gpt":0.2366238356372858,"score_spread":0.20094667824263057,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1421601654","genre_codex":"methods","genre_gemma":"empirical","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":[0.30546993,0.00011390659,0.69391257,0.0001448537,0.000029041206,0.0002857585,0.000016322789,0.0000027891717,0.000024816538],"genre_scores_gemma":[0.9116761,0.000015204778,0.08763346,0.000040639396,0.00007503131,0.000039225113,0.00045560946,0.0000062772397,0.000058429603],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99966806,0.000016216005,0.00012712597,0.000099281744,0.000053969794,0.00003534962],"domain_scores_gemma":[0.9996186,0.0000063463676,0.00012520784,0.00010720973,0.0001238403,0.000018811981],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00007511414,0.00004227282,0.000054576674,0.0000147690735,0.000019547717,0.000006097278,0.000036045545,0.000046304824,0.0000011045332],"category_scores_gemma":[0.00011664638,0.000033301538,0.000014178889,0.000047483274,0.00003548443,0.0000064367327,0.000014280394,0.000015040811,5.4915425e-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":[0.000046295336,0.000026048314,0.0005809924,0.000031230047,0.000015956535,2.125262e-9,0.0003562143,0.01082399,0.9876618,0.00016406448,0.000078914345,0.00021449926],"study_design_scores_gemma":[0.00058697746,0.00010301491,0.00084487617,0.000008428465,0.000023900957,9.2657206e-7,0.0002225659,0.17525181,0.8226315,0.00007878229,0.0001948435,0.000052371714],"about_ca_topic_score_codex":0.000017942386,"about_ca_topic_score_gemma":0.0000020390596,"teacher_disagreement_score":0.60627913,"about_ca_system_score_codex":0.0000029018452,"about_ca_system_score_gemma":0.000011351983,"threshold_uncertainty_score":0.13579972},"labels":[],"label_agreement":null},{"id":"W1436768635","doi":"10.1016/j.lwt.2015.08.016","title":"Antimicrobial effects of combined UV-C or gamma radiation with natural antimicrobial formulations against Listeria monocytogenes, Escherichia coli O157: H7, and total yeasts/molds in fresh cut cauliflower","year":2015,"lang":"en","type":"article","venue":"LWT","topic":"Essential Oils and Antimicrobial Activity","field":"Agricultural and Biological Sciences","cited_by":66,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Institut National de la Recherche Scientifique","funders":"Natural Sciences and Engineering Research Council of Canada; International Atomic Energy Agency","keywords":"Antimicrobial; Listeria monocytogenes; Food science; Escherichia coli; Listeria; Chemistry; Microbiology; Biology; Bacteria; Biochemistry","score_opus":0.013333796831972831,"score_gpt":0.21770525806725652,"score_spread":0.20437146123528369,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1436768635","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.998515,0.0000592857,0.000010389906,0.00035335938,0.00037845524,0.0004366475,0.00006711074,0.00003845451,0.00014126132],"genre_scores_gemma":[0.99901617,0.00004818153,0.00028875834,0.00017841713,0.00018139169,0.0000074208697,0.00015000955,0.0000042638985,0.00012536287],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9988504,0.000094217474,0.00027973906,0.00032383087,0.0001419301,0.00030985154],"domain_scores_gemma":[0.99945045,0.000096553194,0.00017024245,0.00007217915,0.00008971339,0.00012087013],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000080559395,0.00022589463,0.00036520138,0.000031349515,0.0001130996,0.000093305556,0.00013433557,0.00014348778,0.000019865853],"category_scores_gemma":[0.000038481085,0.000102821185,0.00006724222,0.00039266335,0.000108456676,0.00032614922,0.00009718859,0.00012053441,0.0000040301975],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0006467128,0.000257689,0.007239323,0.00005486612,0.000022484728,0.000027476473,0.00013249091,0.000046173653,0.98603606,0.000030177955,0.0005545061,0.004952057],"study_design_scores_gemma":[0.0029386142,0.0006366169,0.19515918,0.00021576115,0.000046892415,0.00004061301,0.000062025814,0.0005211384,0.79934096,0.000019638848,0.0004945123,0.0005240525],"about_ca_topic_score_codex":0.0009963318,"about_ca_topic_score_gemma":0.004727073,"teacher_disagreement_score":0.18791986,"about_ca_system_score_codex":0.000051374664,"about_ca_system_score_gemma":0.000023524795,"threshold_uncertainty_score":0.41929263},"labels":[],"label_agreement":null},{"id":"W1467470510","doi":"10.1016/j.lwt.2015.07.074","title":"Trypsin inhibitor from yellowfin tuna (Thunnus albacores) roe: Effects on gel properties of surimi from bigeye snapper (Priacanthus macracanthus)","year":2015,"lang":"en","type":"article","venue":"LWT","topic":"Protein Hydrolysis and Bioactive Peptides","field":"Biochemistry, Genetics and Molecular Biology","cited_by":33,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"McGill University","funders":"Thaksin University; Office of the Higher Education Commission; Thailand Research Fund","keywords":"Yellowfin tuna; Thunnus; Proteolysis; Chemistry; Trypsin; Food science; Tuna; Biochemistry; Chromatography; Fishery; Biology; Fish <Actinopterygii>; Enzyme","score_opus":0.019543334750355548,"score_gpt":0.2231487705727835,"score_spread":0.20360543582242796,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1467470510","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9939282,0.0036798022,0.000060587343,0.00022319818,0.0004153777,0.000387037,0.00019417862,0.000024680463,0.0010869489],"genre_scores_gemma":[0.9972543,0.00013323524,0.00043498297,0.00031603506,0.00097642344,0.00006069436,0.000246806,0.000046272587,0.0005312111],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.998078,0.0001912859,0.0003684924,0.000642883,0.00036252892,0.00035682364],"domain_scores_gemma":[0.99881333,0.000040157385,0.0001919082,0.0006214778,0.00013386259,0.00019925377],"candidate_categories":["metaepi_narrow"],"consensus_categories":[],"category_scores_codex":[0.00012419943,0.00034239626,0.00043888978,0.000065880165,0.000060762115,0.000039405088,0.00034451846,0.00031149597,0.000030469064],"category_scores_gemma":[0.00023116439,0.00026487166,0.0001968951,0.00011019664,0.00018748846,0.000011130747,0.00019395123,0.00017606287,0.0000563879],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0008359692,0.00019899875,0.0028754259,0.000025259107,0.00020427194,0.000012997205,0.000197855,0.000021787064,0.9855504,0.000009388146,0.0043953247,0.0056723384],"study_design_scores_gemma":[0.0013725937,0.0005652967,0.0025939161,0.0001514908,0.00006491267,0.0000014580055,0.00010430448,0.00008031752,0.9822736,0.00013885711,0.01229976,0.00035349667],"about_ca_topic_score_codex":0.002134834,"about_ca_topic_score_gemma":0.0002872208,"teacher_disagreement_score":0.0079044355,"about_ca_system_score_codex":0.000039247978,"about_ca_system_score_gemma":0.00006093183,"threshold_uncertainty_score":0.99998033},"labels":[],"label_agreement":null},{"id":"W1706178194","doi":"10.1016/j.lwt.2015.09.020","title":"Multi-response optimization of phenolic antioxidants from white tea (Camellia sinensis L. Kuntze) and their identification by LC–DAD–Q-TOF–MS/MS","year":2015,"lang":"en","type":"article","venue":"LWT","topic":"Tea Polyphenols and Effects","field":"Medicine","cited_by":49,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Manitoba","funders":"University of Manitoba","keywords":"Gallic acid; Chemistry; Theobromine; Camellia sinensis; Extraction (chemistry); Chromatography; Epicatechin gallate; ABTS; Caffeine; DPPH; Epigallocatechin gallate; Methyl gallate; Polyphenol; Catechin; Food science; Antioxidant; Biochemistry; Botany; Biology","score_opus":0.022179077901670976,"score_gpt":0.26155029557943793,"score_spread":0.23937121767776695,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1706178194","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.97550416,0.0013938609,0.021549799,0.0006530841,0.00022781958,0.000384073,0.00012458971,0.000078526085,0.00008407976],"genre_scores_gemma":[0.9943731,0.00010662502,0.004192387,0.00017609214,0.00009854556,0.000012507626,0.00017203965,0.000037726597,0.0008310118],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.99878454,0.00014439724,0.00033463005,0.000320129,0.00020785986,0.00020843498],"domain_scores_gemma":[0.9989376,0.000103770704,0.00019284963,0.0004085826,0.00016276696,0.00019441724],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00024059221,0.00019200589,0.00034719813,0.00010438272,0.00004833984,0.000036926816,0.000086263826,0.00017671692,0.000056728855],"category_scores_gemma":[0.00031453322,0.00015749081,0.000053457923,0.00021627128,0.00009051496,0.00016165472,0.000042486456,0.00013563903,0.00003697123],"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":[0.0010585769,0.00038086963,0.021274379,0.00007443327,0.000115556366,0.00000852887,0.0044905795,0.0009258879,0.9597619,0.000006356978,0.006190093,0.0057128277],"study_design_scores_gemma":[0.008967369,0.0006235505,0.49670443,0.0004631842,0.00032412237,0.000035384855,0.001358367,0.15854177,0.32885852,0.000078812256,0.0034487543,0.0005957546],"about_ca_topic_score_codex":0.00044493593,"about_ca_topic_score_gemma":0.000022260761,"teacher_disagreement_score":0.6309034,"about_ca_system_score_codex":0.000045044173,"about_ca_system_score_gemma":0.000023451634,"threshold_uncertainty_score":0.6422289},"labels":[],"label_agreement":null},{"id":"W1736345646","doi":"10.1016/j.lwt.2015.08.062","title":"Revealing the spatial distribution of chlorogenic acids and sucrose across coffee bean endosperm by desorption electrospray ionization-mass spectrometry imaging","year":2015,"lang":"en","type":"article","venue":"LWT","topic":"Coffee research and impacts","field":"Medicine","cited_by":40,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"York University","funders":"Fundação Carlos Chagas Filho de Amparo à Pesquisa do Estado do Rio de Janeiro; Conselho Nacional de Desenvolvimento Científico e Tecnológico; Natural Sciences and Engineering Research Council of Canada; Coordenação de Aperfeiçoamento de Pessoal de Nível Superior","keywords":"Endosperm; Chemistry; Chlorogenic acid; Quinic acid; Coffee bean; Sucrose; Mass spectrometry; Electrospray ionization; Coffea arabica; Botany; Mass spectrometry imaging; Coffea; Microscale chemistry; Food science; Chromatography; Biochemistry; Biology","score_opus":0.01428964466643378,"score_gpt":0.3002308910637105,"score_spread":0.2859412463972767,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1736345646","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9731932,0.0022146397,0.02247249,0.0015054644,0.00006754078,0.0003242354,0.000095881136,0.000034160432,0.00009233787],"genre_scores_gemma":[0.99879897,0.00024863073,0.00012458561,0.000074461845,0.0001903334,0.00000669622,0.00040727697,0.00001702033,0.00013200848],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9986914,0.000064594795,0.00021989716,0.00019507961,0.00040917748,0.00041988396],"domain_scores_gemma":[0.99912196,0.0000834542,0.000093577764,0.00023342457,0.00021831575,0.00024924512],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00042506057,0.00012210626,0.00020341006,0.000038117858,0.00013477083,0.00006330629,0.0000845816,0.000048903854,0.000023873035],"category_scores_gemma":[0.000868574,0.00009007022,0.00005190954,0.0003550431,0.00014599938,0.00015779353,0.00004758841,0.00021118668,0.0000069625335],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00035108937,0.00008445305,0.16566375,0.000054797834,0.00005237924,0.000009594825,0.0005161943,0.000003233805,0.8244246,0.00010744758,0.0024875072,0.0062449477],"study_design_scores_gemma":[0.0037013793,0.0007229659,0.15980203,0.00012185541,0.0000948164,0.00018836802,0.0005213192,0.0036328374,0.82848614,0.00047286472,0.002035799,0.00021961343],"about_ca_topic_score_codex":0.00030267483,"about_ca_topic_score_gemma":0.000036177273,"teacher_disagreement_score":0.025605734,"about_ca_system_score_codex":0.00020456537,"about_ca_system_score_gemma":0.000062703104,"threshold_uncertainty_score":0.3672957},"labels":[],"label_agreement":null},{"id":"W1963725740","doi":"10.1016/j.lwt.2006.12.003","title":"Extraction of lignans, proteins and carbohydrates from flaxseed meal with pressurized low polarity water","year":2006,"lang":"en","type":"article","venue":"LWT","topic":"Phytoestrogen effects and research","field":"Medicine","cited_by":147,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Manitoba; Agriculture and Agri-Food Canada","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Solvent; Chemistry; Extraction (chemistry); Chromatography; Yield (engineering); Meal; Volume (thermodynamics); Food science; Organic chemistry; Materials science","score_opus":0.004626411117992017,"score_gpt":0.2346771685865857,"score_spread":0.23005075746859366,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1963725740","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99790865,0.00037725005,0.000067236346,0.0002445489,0.000020016583,0.00049872935,0.000015570067,0.000023080847,0.00084489543],"genre_scores_gemma":[0.99882925,0.000008040521,0.0005572249,0.000011580991,0.00014093726,0.00002013326,0.000048937454,0.000011928554,0.0003719526],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9993121,0.000042848995,0.00010856496,0.00015477819,0.00020999307,0.00017169972],"domain_scores_gemma":[0.99967515,0.000029560955,0.000028097986,0.00014175865,0.00006497973,0.000060461887],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00005997469,0.00008281284,0.00019438824,0.000043383294,0.000041150757,0.0000146736365,0.000030192994,0.00006652191,0.000031616157],"category_scores_gemma":[0.000008732131,0.000044718614,0.000026063875,0.000048847403,0.000075164455,0.00006722258,0.0000181324,0.00013318849,0.0000034500426],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00046313446,0.00018108738,0.02033286,0.00010033151,0.000052668707,0.00004104332,0.000088046996,0.0000030323924,0.97847617,0.000017655046,0.000030210906,0.00021375743],"study_design_scores_gemma":[0.0014373572,0.00032166837,0.10155675,0.00010396347,0.000056299716,0.0000118463,0.000012438455,0.00022998992,0.89577436,0.000194136,0.00024353695,0.000057668196],"about_ca_topic_score_codex":0.0065731877,"about_ca_topic_score_gemma":0.00015241574,"teacher_disagreement_score":0.082701825,"about_ca_system_score_codex":0.000011879437,"about_ca_system_score_gemma":0.0000129825185,"threshold_uncertainty_score":0.99367374},"labels":[],"label_agreement":null},{"id":"W1966262753","doi":"10.1016/j.lwt.2013.08.002","title":"Physicochemical properties of leftover egg yolk after livetins removal","year":2013,"lang":"en","type":"article","venue":"LWT","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":20,"is_retracted":false,"has_abstract":false,"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":"Yolk; Food science; Chemistry","score_opus":0.0238535984936621,"score_gpt":0.19358099905769172,"score_spread":0.16972740056402963,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1966262753","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.995366,0.00030104708,3.104798e-7,0.0003866084,0.0000758189,0.00023538331,0.000005432938,0.00003769275,0.0035917494],"genre_scores_gemma":[0.99838823,0.000003805568,0.00006158803,0.00010399572,0.0002825301,0.000058339585,0.0000024109465,7.6052146e-7,0.0010983275],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9993046,0.000035594527,0.00015591447,0.00016294309,0.00017282253,0.00016812592],"domain_scores_gemma":[0.9997562,0.000017358772,0.000054128577,0.00006672894,0.00006160868,0.000043971973],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000033645443,0.000087133754,0.00013764674,0.0000036474628,0.000030042025,0.000026371616,0.00018891656,0.00006664963,0.0005376683],"category_scores_gemma":[0.00002565142,0.000027438815,0.000072497474,0.0000754929,0.00007292907,0.0001039074,0.0000857253,0.00006542394,0.00050824194],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000011506644,0.000043521795,0.0015035628,0.000012325892,0.0000061226974,0.0000011545302,0.000096983764,9.136845e-8,0.9928081,0.000036597896,0.00045558714,0.0050244457],"study_design_scores_gemma":[0.000073762654,0.00013531999,0.048551507,0.00008245654,0.0000048072566,0.000010913726,0.00018131985,0.000027852666,0.93705285,0.0002400297,0.013476764,0.00016239943],"about_ca_topic_score_codex":0.0004562199,"about_ca_topic_score_gemma":0.000022390333,"teacher_disagreement_score":0.05575523,"about_ca_system_score_codex":0.000010755541,"about_ca_system_score_gemma":0.0000011297735,"threshold_uncertainty_score":0.65325916},"labels":[],"label_agreement":null},{"id":"W1967413635","doi":"10.1016/j.lwt.2014.02.051","title":"Performance of two immobilized lipases for interesterification between canola oil and fully-hydrogenated canola oil under supercritical carbon dioxide","year":2014,"lang":"en","type":"article","venue":"LWT","topic":"Phase Equilibria and Thermodynamics","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 Alberta","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Canola; Chemistry; Interesterified fat; Supercritical fluid; Supercritical carbon dioxide; Chromatography; Enzyme; Cabin pressurization; Catalysis; Carbon dioxide; Chemical engineering; Organic chemistry; Food science; Lipase; Materials science; Composite material","score_opus":0.01396968746872437,"score_gpt":0.2408319703000672,"score_spread":0.22686228283134283,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1967413635","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9976225,0.00012495594,0.000448597,0.00004092591,0.00018162052,0.000042574884,0.000042779826,0.00011529247,0.0013807447],"genre_scores_gemma":[0.99945456,0.000060877464,0.00016277925,0.00001419337,0.000096056574,0.00003324732,0.000052467843,0.00004094853,0.00008485315],"study_design_codex":"bench_or_experimental","study_design_gemma":"simulation_or_modeling","domain_scores_codex":[0.99922454,0.000028830613,0.00025559936,0.00017008073,0.00008581068,0.00023510802],"domain_scores_gemma":[0.99952596,0.000108883054,0.000014373586,0.00022404015,0.000042810712,0.000083944695],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000077105426,0.00015130806,0.00025422356,0.00006351308,0.000027216527,0.000017074863,0.00011404533,0.00008252822,0.0000044379112],"category_scores_gemma":[0.000030146219,0.00015114361,0.00004286485,0.000079245365,0.000063835694,0.00009554462,0.00002582128,0.000087277615,0.0000011724057],"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":[0.000050470167,0.000023262819,0.0040037814,0.00038243798,0.00006157349,4.9230107e-7,0.00015229265,0.0004805128,0.9814098,0.0008555612,0.000003976821,0.012575853],"study_design_scores_gemma":[0.002044128,0.00017506117,0.003913825,0.00019929899,0.00012074912,0.000011618809,0.00004281013,0.5721555,0.41991487,0.00029412343,0.0007354488,0.00039259932],"about_ca_topic_score_codex":0.00013014043,"about_ca_topic_score_gemma":0.00012520654,"teacher_disagreement_score":0.57167494,"about_ca_system_score_codex":0.000052622163,"about_ca_system_score_gemma":0.000009252679,"threshold_uncertainty_score":0.61634576},"labels":[],"label_agreement":null},{"id":"W1972037637","doi":"10.1016/s0023-6438(03)00053-7","title":"Mechanical properties of cocoa butter in relation to its crystallization behavior and microstructure","year":2003,"lang":"en","type":"article","venue":"LWT","topic":"Food Chemistry and Fat Analysis","field":"Agricultural and Biological Sciences","cited_by":69,"is_retracted":false,"has_abstract":false,"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":"Microstructure; Crystallization; Materials science; Relation (database); Food science; Composite material; Chemical engineering; Chemistry; Computer science; Engineering; Database","score_opus":0.01796263964717798,"score_gpt":0.20257284695718406,"score_spread":0.18461020731000607,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1972037637","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99957645,0.000062350155,0.0000027334875,0.00018046309,0.000008867279,0.00006708584,0.0000036932183,0.0000045369798,0.000093846196],"genre_scores_gemma":[0.9997388,0.000005512712,0.00005552845,0.000048324237,0.000010568609,0.000005541848,0.0000085924885,2.3449356e-7,0.00012688694],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9996974,0.000015899514,0.000089491754,0.00009159957,0.00004935058,0.000056282715],"domain_scores_gemma":[0.9999124,0.000005703347,0.000021155573,0.000015995318,0.00002253008,0.000022262568],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000025802616,0.00003866682,0.00006229351,0.0000044019353,0.000023477376,0.00000936807,0.000030154866,0.000053944193,0.000080205165],"category_scores_gemma":[0.000025043066,0.0000149261905,0.000015048071,0.00013161454,0.000008722597,0.00003497736,0.000009940679,0.000030260297,0.0000012208988],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0000063854177,0.000013568006,0.004767317,0.000004325617,0.0000012844715,3.4771912e-7,0.000048947248,0.0000036012684,0.9945752,0.000100847756,0.000008718913,0.00046946993],"study_design_scores_gemma":[0.000050173836,0.000038687256,0.059908517,0.000014077009,0.00000852366,0.0000020321982,0.000095779506,0.000014063152,0.93912953,0.00006642591,0.00061944185,0.00005274184],"about_ca_topic_score_codex":0.000014429863,"about_ca_topic_score_gemma":0.00007777344,"teacher_disagreement_score":0.055445652,"about_ca_system_score_codex":0.000004784276,"about_ca_system_score_gemma":5.0349087e-7,"threshold_uncertainty_score":0.08781903},"labels":[],"label_agreement":null},{"id":"W1977015002","doi":"10.1006/fstl.2000.0741","title":"Bleaching and Fractionation of Dietary Fiber and Protein from Wheat-Based Stillage","year":2001,"lang":"en","type":"article","venue":"LWT","topic":"Food composition and properties","field":"Nursing","cited_by":9,"is_retracted":false,"has_abstract":false,"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":"Government of Canada; Public Works and Government Services Canada; Ministry of Agriculture - Saskatchewan","keywords":"Stillage; Chemistry; Fiber; Food science; Fractionation; Neutral Detergent Fiber; Dry matter; Hydrogen peroxide; Wet-milling; Agronomy; Chromatography; Biochemistry; Biology; Organic chemistry","score_opus":0.020287796076210084,"score_gpt":0.2432453020262715,"score_spread":0.22295750595006142,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1977015002","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9950673,0.0005764083,0.000048726833,0.0020359252,0.000059631067,0.00010091463,0.000006021341,0.00002922427,0.002075857],"genre_scores_gemma":[0.9980414,0.0000046048876,0.0014796329,0.00024536578,0.00003990818,0.00000438822,0.0000145619,0.000006038626,0.0001641022],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.999661,0.000042123214,0.000080052865,0.000091144175,0.00007338685,0.000052249463],"domain_scores_gemma":[0.9998316,0.00003737896,0.00003139085,0.00006015714,0.00001754999,0.000021886266],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000026210251,0.000048477035,0.00006559483,0.000033258504,0.000064114625,0.000020410727,0.000018013176,0.000031661573,0.000094940275],"category_scores_gemma":[0.000011526875,0.000043514257,0.00001117253,0.000030226847,0.000025748166,0.000095957505,0.000007676583,0.000056999983,0.0000048845914],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.002106753,0.000089701636,0.005662955,0.00008533731,0.000029120478,0.000004010815,0.0014236409,0.00020236599,0.54065067,0.000028917755,0.00061686913,0.44909966],"study_design_scores_gemma":[0.0035815572,0.0021905461,0.1783583,0.00078764564,0.000097473705,0.0000176554,0.0005545904,0.026680447,0.5330276,0.0039408067,0.2501535,0.00060990034],"about_ca_topic_score_codex":0.0004936196,"about_ca_topic_score_gemma":0.00002893129,"teacher_disagreement_score":0.44848976,"about_ca_system_score_codex":0.00000839425,"about_ca_system_score_gemma":0.0000012220564,"threshold_uncertainty_score":0.177446},"labels":[],"label_agreement":null},{"id":"W1977205893","doi":"10.1006/fstl.2002.0913","title":"Kinetics of Heterocyclic Amines Formation in Meat Emulsion at Different Fat Contents","year":2002,"lang":"en","type":"article","venue":"LWT","topic":"Advanced Chemical Sensor Technologies","field":"Engineering","cited_by":21,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"McGill University","funders":"","keywords":"Chemistry; Kinetics; Emulsion; Fat emulsion; Food science; Activation energy; Chromatography; Organic chemistry","score_opus":0.023182446314714403,"score_gpt":0.2099844865922047,"score_spread":0.1868020402774903,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1977205893","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99830234,0.00027520052,0.0007586386,0.000027621441,0.000051928717,0.000069689944,0.000002905657,0.00018206768,0.00032957966],"genre_scores_gemma":[0.999475,0.00022493635,0.00019744814,0.0000054283255,0.000007756381,0.0000049984606,0.0000046795585,0.000010157341,0.00006959026],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9995765,0.0000026674522,0.00016452796,0.000060649338,0.00007569533,0.000119962424],"domain_scores_gemma":[0.9998114,0.000020688358,0.000023154218,0.00012177665,0.00000830974,0.000014676381],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[1.8321877e-7,0.000081185055,0.00011998638,0.0000474299,0.0000054788293,0.000002371444,0.00007503307,0.000066282904,0.000016733142],"category_scores_gemma":[0.000024845203,0.00006947755,0.000022107455,0.000060297247,0.00001925593,0.000058229638,0.00003573895,0.000058371876,0.000011721879],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0000019897564,0.000015670776,0.00076462736,0.000040370724,0.0000020329464,0.0000011137457,0.00005183876,0.001558682,0.9944841,0.00000880159,0.00008757718,0.0029831736],"study_design_scores_gemma":[0.0002438004,0.000016155118,0.0011416761,0.000034487937,0.0000020282657,0.0000018288131,0.000021197822,0.008481347,0.98962915,0.00012690491,0.00023244384,0.000068976675],"about_ca_topic_score_codex":0.000001134775,"about_ca_topic_score_gemma":0.000019529614,"teacher_disagreement_score":0.0069226646,"about_ca_system_score_codex":0.000072474584,"about_ca_system_score_gemma":1.2387222e-10,"threshold_uncertainty_score":0.28332123},"labels":[],"label_agreement":null},{"id":"W1978296918","doi":"10.1016/j.lwt.2014.02.032","title":"Inter-particle space fractions in fried batter coatings as influenced by batter formulation and pre-drying time","year":2014,"lang":"en","type":"article","venue":"LWT","topic":"Edible Oils Quality and Analysis","field":"Chemistry","cited_by":27,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"McGill University","funders":"","keywords":"Food science; Fraction (chemistry); Particle size; Moisture; Chemistry; Mass fraction; Particle (ecology); Significant difference; Materials science; Mathematics; Chromatography; Organic chemistry","score_opus":0.006977337665625105,"score_gpt":0.25934408293094935,"score_spread":0.25236674526532427,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1978296918","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9932019,0.00001749126,0.0011270356,0.001301806,0.000013830517,0.000024967525,0.0000037079951,0.000042045514,0.004267212],"genre_scores_gemma":[0.99589014,0.000005338145,0.00019170798,0.00075435423,0.00005794154,0.000011212383,0.000022240773,0.0000107803735,0.0030562861],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9992761,0.00003155007,0.00021400955,0.00019674363,0.00011305506,0.00016856536],"domain_scores_gemma":[0.99947447,0.0001917091,0.00008243413,0.00016916147,0.0000243932,0.000057811994],"candidate_categories":["insufficient_payload"],"consensus_categories":[],"category_scores_codex":[0.00010907747,0.000093246796,0.0001352517,0.000032007876,0.00007910255,0.00006809629,0.00006493957,0.00008481238,0.001372387],"category_scores_gemma":[0.00016081367,0.00009433959,0.000032749114,0.0001075672,0.00002664637,0.00028793697,0.000038414335,0.00015297727,0.00014012093],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000017525277,0.000041613086,0.06722486,0.00010241833,0.000016717755,6.8513606e-7,0.0016252868,0.000085019026,0.9286422,0.000112044574,0.0010345092,0.0010970931],"study_design_scores_gemma":[0.0010924531,0.00003291771,0.003117655,0.0002845829,0.000062299,0.0000037973516,0.0005437366,0.042997614,0.94331074,0.0015009114,0.006687628,0.00036565596],"about_ca_topic_score_codex":0.0003871756,"about_ca_topic_score_gemma":0.00006856437,"teacher_disagreement_score":0.06410721,"about_ca_system_score_codex":0.000026077427,"about_ca_system_score_gemma":0.000002515819,"threshold_uncertainty_score":0.9995405},"labels":[],"label_agreement":null},{"id":"W1978658795","doi":"10.1016/j.lwt.2009.08.002","title":"Carrot volatiles monitoring and control in microwave drying","year":2009,"lang":"en","type":"article","venue":"LWT","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":87,"is_retracted":false,"has_abstract":false,"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":"Daucus carota; Microwave; Temperature control; Chemistry; Analytical Chemistry (journal); Materials science; Chromatography; Mathematics; Pulp and paper industry; Horticulture; Computer science; Mechanical engineering; Engineering; Biology","score_opus":0.017188076560719277,"score_gpt":0.21560201275618782,"score_spread":0.19841393619546854,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1978658795","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99829394,0.0006203089,0.000010757413,0.00054753723,0.00004960475,0.000053377247,0.0000014216157,0.000026834148,0.00039624143],"genre_scores_gemma":[0.999571,0.000020272459,0.000112721136,0.00010572425,0.00014797717,0.0000017812952,0.0000011659029,2.404066e-7,0.00003907103],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.9995987,0.000014421064,0.00008159336,0.000119199925,0.000048236077,0.00013786375],"domain_scores_gemma":[0.99988115,0.000041795465,0.000016855676,0.000016709333,0.00001019819,0.00003329469],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000047080106,0.00005408062,0.00007872968,0.000006188215,0.00006339915,0.000031514533,0.000045071512,0.00003718197,0.000003337351],"category_scores_gemma":[0.000013601681,0.000021470176,0.000017510258,0.000058499147,0.000007863854,0.00004728378,0.000007700712,0.00006169791,0.000001981148],"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":[0.0000065296836,0.00000733034,0.020536937,8.722657e-7,9.3751737e-7,0.0000021559295,0.000109556524,0.000015087848,0.8597225,0.000028194961,0.00000650007,0.11956339],"study_design_scores_gemma":[0.00072783825,0.0003595817,0.88181806,0.00017402721,0.000011431262,0.00001134005,0.0009983574,0.00359768,0.10791467,0.0023406926,0.0016476052,0.00039871346],"about_ca_topic_score_codex":0.00020373636,"about_ca_topic_score_gemma":0.00009189927,"teacher_disagreement_score":0.8612811,"about_ca_system_score_codex":0.0000073498704,"about_ca_system_score_gemma":4.5972533e-7,"threshold_uncertainty_score":0.08755284},"labels":[],"label_agreement":null},{"id":"W1979503488","doi":"10.1016/j.lwt.2007.01.017","title":"Dielectric properties of soybean protein isolate dispersions as a function of concentration, temperature and pH","year":2007,"lang":"en","type":"article","venue":"LWT","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":40,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"McGill University","funders":"","keywords":"Differential scanning calorimetry; Dielectric; Analytical Chemistry (journal); Atmospheric temperature range; Chemistry; Dissociation (chemistry); Materials science; Chromatography; Thermodynamics; Physical chemistry","score_opus":0.013183444243556568,"score_gpt":0.19514251977497285,"score_spread":0.18195907553141627,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1979503488","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99770963,0.0008112241,0.000004655424,0.00021574431,0.00004479543,0.0004252866,0.0000042692286,0.000019289302,0.0007650786],"genre_scores_gemma":[0.9995327,0.0000080210275,0.000011407125,0.000025807856,0.00006904066,0.000009583748,0.0000037018299,5.4844736e-7,0.00033917913],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9993995,0.000035213427,0.00018889239,0.00012354297,0.00012755276,0.00012533127],"domain_scores_gemma":[0.999734,0.000016456703,0.00009628093,0.00003710574,0.00007924294,0.000036901834],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000121979916,0.000067342815,0.00011441621,0.000008115008,0.0000817355,0.000012643295,0.00006984644,0.00007364466,0.000027222735],"category_scores_gemma":[0.00004606507,0.00002373479,0.000030070432,0.00020713214,0.000058205023,0.00007493928,0.000019332647,0.0000641419,0.0000029827138],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00007091771,0.000031838317,0.0008623082,0.000021168316,0.000008568285,3.4478745e-7,0.00014995897,1.3348198e-7,0.9939546,0.0006479266,0.000020256975,0.0042319535],"study_design_scores_gemma":[0.000110123816,0.0006784358,0.018380564,0.00008883837,0.000007933355,0.000003681145,0.00043345863,0.000015551059,0.9793326,0.00017173988,0.00069610996,0.000080911734],"about_ca_topic_score_codex":0.00016272861,"about_ca_topic_score_gemma":0.00012977606,"teacher_disagreement_score":0.017518256,"about_ca_system_score_codex":0.000008766249,"about_ca_system_score_gemma":0.000003083359,"threshold_uncertainty_score":0.09678766},"labels":[],"label_agreement":null},{"id":"W1979789935","doi":"10.1006/fstl.2000.0743","title":"Pilot Scale Recovery of Proteins from a Pea Whey Discharge by Ultrafiltration","year":2001,"lang":"en","type":"article","venue":"LWT","topic":"Membrane Separation Technologies","field":"Environmental Science","cited_by":21,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Parrheim Foods (Canada)","funders":"","keywords":"Diafiltration; Ultrafiltration (renal); Pea protein; Chromatography; Chemistry; Whey protein; Wet-milling; Whey protein isolate; Casein; Effluent; Total dissolved solids; Albumin; Membrane; Food science; Biochemistry; Microfiltration; Waste management","score_opus":0.012677637953620612,"score_gpt":0.21939059303481376,"score_spread":0.20671295508119314,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1979789935","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9786088,0.000026687429,0.0024591598,0.0004933633,0.000060395676,0.00027202113,0.000039074417,0.0001055626,0.01793495],"genre_scores_gemma":[0.9952492,0.00006011871,0.0018989441,0.00008349335,0.000017293267,0.00003354704,0.000042896056,0.0000073112,0.002607199],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9992781,0.000025381156,0.0001700821,0.00020116103,0.00019586374,0.00012938805],"domain_scores_gemma":[0.9996099,0.000020335292,0.00008377701,0.00025260088,0.0000036655256,0.000029742976],"candidate_categories":["insufficient_payload"],"consensus_categories":[],"category_scores_codex":[0.000046430716,0.000079314654,0.00009703184,0.000017374525,0.000046758094,0.000015129474,0.0001802156,0.000039899354,0.0020660702],"category_scores_gemma":[0.000049329064,0.00007135627,0.000025923682,0.00014177206,0.00009670548,0.00027960865,0.000041803076,0.000068718524,0.000697673],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000025115314,0.00009746429,0.015955398,0.000002381804,0.0000031792067,4.867709e-7,0.0000942433,0.000053021093,0.97049206,0.00002675145,0.010287439,0.0029624307],"study_design_scores_gemma":[0.0002552659,0.00023403997,0.021578943,0.000012381804,0.000005575887,0.0000017959268,0.00008348275,0.00019563515,0.96421796,0.0018251527,0.011454977,0.00013479246],"about_ca_topic_score_codex":0.0011997467,"about_ca_topic_score_gemma":0.0006588825,"teacher_disagreement_score":0.016640412,"about_ca_system_score_codex":0.000037658647,"about_ca_system_score_gemma":0.0000016958687,"threshold_uncertainty_score":0.9988462},"labels":[],"label_agreement":null},{"id":"W1979843672","doi":"10.1016/j.lwt.2003.09.004","title":"Effect of high-pressure versus conventional thawing on color, drip loss and texture of Atlantic salmon frozen by different methods","year":2003,"lang":"en","type":"article","venue":"LWT","topic":"Meat and Animal Product Quality","field":"Agricultural and Biological Sciences","cited_by":151,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"McGill University","funders":"","keywords":"Salmo; Texture (cosmology); Immersion (mathematics); Chemistry; Liquid nitrogen; Animal science; Fish <Actinopterygii>; Fishery; Biology","score_opus":0.02310898882124019,"score_gpt":0.29491589131504936,"score_spread":0.2718069024938092,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1979843672","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9986012,0.00046088375,0.0000064568794,0.00019269511,0.00015225046,0.00013187467,0.000034230914,0.0000101325895,0.00041029294],"genre_scores_gemma":[0.99965787,0.000020334002,0.00006867861,0.000017015756,0.00004887175,0.0000030386939,0.000032500153,6.552177e-7,0.00015105488],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99888736,0.0004959271,0.00015115445,0.00019835617,0.0001483353,0.000118873584],"domain_scores_gemma":[0.99911433,0.0006881903,0.00008664363,0.000043440905,0.000022646029,0.000044716206],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00033383688,0.00010561646,0.0002576742,0.0000049403016,0.000053674747,0.000009444965,0.00008465608,0.00007911153,0.00026465554],"category_scores_gemma":[0.00016257988,0.000036575402,0.00006466935,0.00006894025,0.00007115491,0.000026442794,0.000024744408,0.0000844156,0.0000017889937],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0007638282,0.00013333966,0.034861896,0.00013672329,0.00006900637,0.0000012016177,0.00003335112,0.0000012809074,0.9448914,0.007977354,0.0007657767,0.01036484],"study_design_scores_gemma":[0.0010649182,0.0030248745,0.19655061,0.00007025884,0.00009868311,0.0000018569812,0.00004208545,0.00002336839,0.7916637,0.00093127106,0.006342827,0.00018554325],"about_ca_topic_score_codex":0.00012208089,"about_ca_topic_score_gemma":0.000013814009,"teacher_disagreement_score":0.16168872,"about_ca_system_score_codex":0.0000039130246,"about_ca_system_score_gemma":7.325435e-7,"threshold_uncertainty_score":0.28977925},"labels":[],"label_agreement":null},{"id":"W1983907658","doi":"10.1016/j.lwt.2004.12.005","title":"Structural thermostability of commercial canola protein–hydrocolloid mixtures","year":2005,"lang":"en","type":"article","venue":"LWT","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":12,"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 Manitoba","funders":"","keywords":"Guar gum; Chemistry; Differential scanning calorimetry; Carrageenan; Guar; Ammonium thiocyanate; Thiocyanate; Denaturation (fissile materials); Canola; Urea; Thermal stability; Food science; Chromatography; Nuclear chemistry; Organic chemistry","score_opus":0.023118308555273376,"score_gpt":0.23298284657706936,"score_spread":0.20986453802179597,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1983907658","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9953661,0.00015994778,5.118042e-7,0.0009291765,0.00007959498,0.00066842174,0.000048515092,0.000050673847,0.002697035],"genre_scores_gemma":[0.99920976,7.005264e-7,0.00009390919,0.0000853074,0.0003394441,0.000044950975,0.0000095530095,7.91438e-7,0.00021559482],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.999012,0.000109145425,0.00024788722,0.00019611532,0.00022062691,0.00021425291],"domain_scores_gemma":[0.9996385,0.00004467281,0.00011203956,0.000094460534,0.00005348308,0.00005685994],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00011529206,0.00011519137,0.00018928511,0.000005459783,0.00011745623,0.000020043775,0.00032279352,0.000096488926,0.0004489484],"category_scores_gemma":[0.000042934622,0.000040124818,0.000083004044,0.00013487929,0.00008146674,0.000083709834,0.000072554074,0.00010201897,0.000020992777],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000030684536,0.000025899628,0.005285345,0.000007782674,0.0000074299774,3.9825946e-7,0.00012041103,0.0000027416495,0.9062414,0.00023675077,0.000124634,0.08791653],"study_design_scores_gemma":[0.0001788566,0.00025777004,0.20137016,0.000025574476,0.000005650541,0.000005919759,0.00007306347,0.00005304247,0.77689713,0.000683874,0.020228093,0.0002208367],"about_ca_topic_score_codex":0.0012742499,"about_ca_topic_score_gemma":0.0038454686,"teacher_disagreement_score":0.19608483,"about_ca_system_score_codex":0.0000348952,"about_ca_system_score_gemma":0.0000036083322,"threshold_uncertainty_score":0.49156705},"labels":[],"label_agreement":null},{"id":"W1984263019","doi":"10.1016/j.lwt.2015.04.053","title":"Characterization of antimicrobial efficacy of soy isoflavones against pathogenic biofilms","year":2015,"lang":"en","type":"article","venue":"LWT","topic":"Phytoestrogen effects and research","field":"Medicine","cited_by":44,"is_retracted":false,"has_abstract":false,"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 Guelph","funders":"Ontario Ministry of Research and Innovation; Natural Sciences and Engineering Research Council of Canada; Ontario Ministry of Research, Innovation and Science","keywords":"Antimicrobial; Listeria monocytogenes; Isoflavones; Biofilm; Food science; SOY ISOFLAVONES; Tryptic soy broth; Microbiology; Food spoilage; Staphylococcus aureus; Listeria; Pseudomonas aeruginosa; Chemistry; Soy protein; Food microbiology; Biology; Bacteria; Biochemistry","score_opus":0.03023687782410063,"score_gpt":0.2971397010088115,"score_spread":0.26690282318471087,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1984263019","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99882627,0.000056434634,0.000045238296,0.00017962206,0.00012672361,0.0002579961,0.000028878616,0.000015556108,0.00046329357],"genre_scores_gemma":[0.9993019,0.000046271925,0.0001636773,0.00005946166,0.00013254215,0.0000023079883,0.00011474247,0.000012596211,0.00016646353],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9993272,0.00003970924,0.00018825343,0.0001117322,0.00019113565,0.0001419817],"domain_scores_gemma":[0.99946266,0.000021946295,0.00008454317,0.0001892135,0.00014494499,0.00009670355],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00010803624,0.00006965548,0.00022966627,0.00008706908,0.000013842056,0.0000035218395,0.00006396781,0.000062676714,0.00001432462],"category_scores_gemma":[0.00008893382,0.000052132455,0.000074490636,0.00017707834,0.00007752324,0.000036912847,0.000034357145,0.00007324323,0.000019216897],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0001902113,0.00029075137,0.005971615,0.00012970441,0.00003227692,0.000011636568,0.00016549048,0.0000015799613,0.98974574,0.000022970415,0.00013645469,0.0033015725],"study_design_scores_gemma":[0.0014438177,0.00029215217,0.040117305,0.00010876295,0.000026505624,0.000009740978,0.00001518709,0.00009154593,0.9573863,0.0000022983916,0.0004563448,0.00005004029],"about_ca_topic_score_codex":0.00001066114,"about_ca_topic_score_gemma":5.353819e-7,"teacher_disagreement_score":0.03414569,"about_ca_system_score_codex":0.000012899553,"about_ca_system_score_gemma":0.000050118837,"threshold_uncertainty_score":0.21258998},"labels":[],"label_agreement":null},{"id":"W1984657483","doi":"10.1016/j.lwt.2011.07.020","title":"The effect of nisin and garlic (Allium sativum L.) essential oil separately and in combination on the growth of Listeria monocytogenes","year":2011,"lang":"en","type":"article","venue":"LWT","topic":"Garlic and Onion Studies","field":"Agricultural and Biological Sciences","cited_by":90,"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":"Nisin; Listeria monocytogenes; Food science; Allium sativum; Chemistry; Antimicrobial; Essential oil; Listeria; Population; Microbiology; Bacteria; Biology; Botany","score_opus":0.030881064629777147,"score_gpt":0.23354459509062503,"score_spread":0.2026635304608479,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1984657483","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9981527,0.00035417808,1.570276e-7,0.00041237348,0.000038681945,0.0000584119,0.000002898507,0.0000032816697,0.0009773724],"genre_scores_gemma":[0.9995679,0.00029297144,0.0000022337626,0.000017528992,0.00001262524,0.0000073647925,8.5478206e-7,2.826305e-7,0.00009822888],"study_design_codex":"observational","study_design_gemma":"observational","domain_scores_codex":[0.9995937,0.00010591191,0.000096188356,0.0000766967,0.00006166434,0.00006586662],"domain_scores_gemma":[0.9995985,0.000292315,0.000056783876,0.000022832526,0.000018966504,0.000010616023],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00012393728,0.000054282642,0.00009842463,0.00000410626,0.00008611052,0.000010652515,0.00006142738,0.000024273439,0.00000921725],"category_scores_gemma":[0.000022315093,0.000013485523,0.000017447526,0.00006608803,0.00013332779,0.000022348173,0.000043290584,0.000026765723,7.9396295e-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":[0.00088693266,0.0001250488,0.46760833,0.00007538352,0.000048937844,0.0000016510219,0.0021892597,2.0863024e-7,0.45466876,0.007990769,0.00041337986,0.06599136],"study_design_scores_gemma":[0.00014590251,0.0003930542,0.88477594,0.000011790663,0.0000053679264,6.3909874e-7,0.00019493293,0.0000060499037,0.11384903,0.00039427428,0.0001898591,0.00003314569],"about_ca_topic_score_codex":0.00038129158,"about_ca_topic_score_gemma":0.0003190257,"teacher_disagreement_score":0.41716763,"about_ca_system_score_codex":0.0000019445476,"about_ca_system_score_gemma":4.1863927e-7,"threshold_uncertainty_score":0.06623012},"labels":[],"label_agreement":null},{"id":"W1987451872","doi":"10.1006/fstl.2001.0875","title":"Color and Texture Change Kinetics in Ripening Bananas","year":2002,"lang":"en","type":"article","venue":"LWT","topic":"Banana Cultivation and Research","field":"Agricultural and Biological Sciences","cited_by":151,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"McGill University","funders":"","keywords":"Texture (cosmology); Ripening; Hue; Arrhenius equation; Kinetics; Chemistry; Color difference; Arrhenius plot; Reaction rate constant; Residual; Mathematics; Thermodynamics; Analytical Chemistry (journal); Chromatography; Food science; Activation energy; Physics; Physical chemistry; Optics; Artificial intelligence; Computer science; Algorithm; Image (mathematics)","score_opus":0.11495116687618531,"score_gpt":0.2419172700463351,"score_spread":0.12696610317014978,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1987451872","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.988604,0.00045485864,2.488342e-7,0.006882405,0.000025368869,0.00010178383,0.0000031396469,0.000013800854,0.0039143893],"genre_scores_gemma":[0.997354,0.00013431255,0.00002737147,0.00035940955,0.000095647934,0.0000085804395,0.000004384949,2.6525916e-7,0.0020160617],"study_design_codex":"design_other","study_design_gemma":"observational","domain_scores_codex":[0.9996047,0.000022327295,0.00005851327,0.0001024852,0.00008109419,0.00013087536],"domain_scores_gemma":[0.9998753,0.000038422142,0.00001270864,0.000016074046,0.000013824208,0.000043638076],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000031051146,0.000041570984,0.000055209133,0.000008493348,0.000051055038,0.000024690473,0.000061075894,0.00005123412,0.0008229635],"category_scores_gemma":[0.000021892836,0.000013919726,0.000011507604,0.0002120624,0.000027761771,0.000042028674,0.000027621243,0.000069332076,0.00003124059],"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":[0.000006163946,0.0000918406,0.03175332,0.000007341692,0.0000030347244,0.000016431508,0.00053776166,5.926447e-7,0.18921424,0.0006072887,0.0038878347,0.77387416],"study_design_scores_gemma":[0.00012139109,0.00009077755,0.8560278,0.000013791924,9.411381e-7,0.0000026075852,0.00018230992,0.00094295933,0.0007841009,0.000036923997,0.1417184,0.00007799706],"about_ca_topic_score_codex":0.0001913131,"about_ca_topic_score_gemma":0.0014883803,"teacher_disagreement_score":0.8242745,"about_ca_system_score_codex":0.000006357034,"about_ca_system_score_gemma":1.09411275e-7,"threshold_uncertainty_score":0.9010873},"labels":[],"label_agreement":null},{"id":"W1988244083","doi":"10.1016/j.lwt.2007.02.003","title":"Microstructural studies of probiotic bacteria-loaded alginate microcapsules using standard electron microscopy techniques and anhydrous fixation","year":2007,"lang":"en","type":"article","venue":"LWT","topic":"Probiotics and Fermented Foods","field":"Agricultural and Biological Sciences","cited_by":121,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Dalhousie University; Agriculture and Agri-Food Canada","funders":"Acadia University","keywords":"Scanning electron microscope; Bacteria; Transmission electron microscopy; Microstructure; Materials science; Porosity; Chemical engineering; Nanotechnology; Composite material; Biology","score_opus":0.01888296998922992,"score_gpt":0.28974451197233697,"score_spread":0.2708615419831071,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1988244083","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99835837,0.0010587119,0.000016617358,0.00015984633,0.00004616077,0.00025887042,0.000035549747,0.000038469436,0.000027429018],"genre_scores_gemma":[0.99457324,0.0001323237,0.0051456434,0.000038521852,0.00005258289,0.0000010339293,0.00002714721,0.0000014301564,0.000028055181],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99923736,0.00001908125,0.00022749617,0.00019868325,0.00007695557,0.00024040099],"domain_scores_gemma":[0.99967116,0.00002622292,0.00013171804,0.000038284074,0.00009326031,0.00003938183],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00011569361,0.00013165586,0.0002155759,0.000021301494,0.0001244602,0.00003371503,0.00007117583,0.00008964901,0.0000046363507],"category_scores_gemma":[0.000008903472,0.00005684659,0.000041918665,0.00015062187,0.00013703035,0.00007479336,0.000056406137,0.00007793277,2.8518238e-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":[0.000117460106,0.00001766291,0.00093750114,0.00003662253,0.00002380684,0.0000028344027,0.00009799628,7.824912e-8,0.99058706,0.00003704163,0.000013206165,0.008128751],"study_design_scores_gemma":[0.00014347295,0.0005620565,0.009341226,0.000070616,0.000021243768,0.00006097425,0.000116471245,0.0000035598587,0.9885108,0.00030763168,0.0007398978,0.00012208096],"about_ca_topic_score_codex":0.000040760067,"about_ca_topic_score_gemma":0.00003645765,"teacher_disagreement_score":0.008403725,"about_ca_system_score_codex":0.000047887366,"about_ca_system_score_gemma":0.000003075243,"threshold_uncertainty_score":0.23181367},"labels":[],"label_agreement":null},{"id":"W1988700966","doi":"10.1016/j.lwt.2013.02.024","title":"Antibacterial effect of biodegradable active packaging on the growth of Escherichia coli, Salmonella typhimurium and Listeria monocytogenes in fresh broccoli stored at 4 °C","year":2013,"lang":"en","type":"article","venue":"LWT","topic":"Nanocomposite Films for Food Packaging","field":"Materials Science","cited_by":56,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Institut National de la Recherche Scientifique","funders":"Ministère de l'Agriculture, des Pêcheries et de l'Alimentation","keywords":"Listeria monocytogenes; Antimicrobial; Food science; Salmonella; Chemistry; Escherichia coli; Bacterial growth; Microbiology; Bacteria; Biology; Biochemistry; Organic chemistry","score_opus":0.011805159728601671,"score_gpt":0.2284789515181919,"score_spread":0.21667379178959023,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1988700966","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9981459,0.000094906674,0.0000041615467,0.0001047219,0.00037444095,0.00074853003,0.000062140774,0.000028874341,0.00043636537],"genre_scores_gemma":[0.9994396,0.000011504673,0.0003177308,0.000040211864,0.000053453565,0.00004368204,0.000008264574,0.000028190925,0.000057369816],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9984688,0.00029444727,0.0003505205,0.00033393264,0.00021907929,0.00033319023],"domain_scores_gemma":[0.99887484,0.00036655247,0.0002784802,0.00035024504,0.0000643942,0.00006549768],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00023675745,0.00023590542,0.00047011016,0.00011802841,0.00009535051,0.00006220373,0.00029664917,0.00009077366,0.00020372256],"category_scores_gemma":[0.000066637665,0.00016439449,0.0000626577,0.00025894414,0.00020011349,0.00020856461,0.00023096819,0.00009502656,0.000038766648],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0005869756,0.00004242647,0.021889193,0.00011683267,0.000017304907,0.0000022492884,0.0005783339,0.0000046684922,0.97639173,0.00008148262,0.00022071938,0.00006805606],"study_design_scores_gemma":[0.0007825992,0.00036601018,0.053016763,0.0001276038,0.000020728337,0.0000030581566,0.00006519219,0.00007369115,0.9452674,0.00009167813,0.0000286949,0.00015661596],"about_ca_topic_score_codex":0.001445307,"about_ca_topic_score_gemma":0.00008244206,"teacher_disagreement_score":0.03112757,"about_ca_system_score_codex":0.00006640543,"about_ca_system_score_gemma":0.000011537997,"threshold_uncertainty_score":0.67038125},"labels":[],"label_agreement":null},{"id":"W1990410500","doi":"10.1016/j.lwt.2009.07.003","title":"Effects of supercritical CO2 fluid parameters on chemical composition and yield of carotenoids extracted from pumpkin","year":2009,"lang":"en","type":"article","venue":"LWT","topic":"Antioxidant Activity and Oxidative Stress","field":"Medicine","cited_by":85,"is_retracted":false,"has_abstract":false,"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; Ministry of Education, India; Ministry of Earth Sciences","keywords":"Carotenoid; Lutein; Lycopene; Supercritical carbon dioxide; Chemistry; Solubility; Extraction (chemistry); Solvent; Supercritical fluid; Yield (engineering); Supercritical fluid extraction; Food science; Pigment; Isomerization; Carotene; Chromatography; Organic chemistry; Materials science","score_opus":0.012819905745969537,"score_gpt":0.2523789530934653,"score_spread":0.23955904734749578,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1990410500","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9980588,0.00007421243,0.00036643806,0.00083114894,0.000028982951,0.00017959205,0.00002245494,0.00001433385,0.00042406947],"genre_scores_gemma":[0.9989072,0.00002656624,0.0006651557,0.0003203689,0.00003543441,0.0000018732958,0.00003253688,0.0000049356604,0.0000059206122],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99939966,0.00003509279,0.0001523727,0.00014746323,0.00015885827,0.0001065722],"domain_scores_gemma":[0.9992473,0.00051918614,0.000017062812,0.000105622115,0.00004109432,0.00006971821],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000024074046,0.00009061516,0.0002973027,0.000041888725,0.000014511809,0.0000034482277,0.00003255481,0.000108503176,0.000019094014],"category_scores_gemma":[0.0001591511,0.000079482736,0.000053586897,0.000059411763,0.0001391127,0.00005039164,0.000009255318,0.00015218726,0.0000016614275],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00051816023,0.00042410888,0.0015066125,0.00008671256,0.00002806389,0.000025506675,0.00015690566,2.9947657e-7,0.9956691,0.00033332792,0.00008917996,0.001161997],"study_design_scores_gemma":[0.00077772996,0.00046839885,0.13795614,0.00044855112,0.00008467079,0.0000067184,0.000036830083,0.00006239896,0.8600061,0.00008765929,0.000005815076,0.00005897714],"about_ca_topic_score_codex":0.00010115963,"about_ca_topic_score_gemma":0.0000011532428,"teacher_disagreement_score":0.13644953,"about_ca_system_score_codex":0.00001163315,"about_ca_system_score_gemma":0.0000043888176,"threshold_uncertainty_score":0.3241212},"labels":[],"label_agreement":null},{"id":"W1994847441","doi":"10.1016/j.lwt.2014.06.004","title":"Value of off-season fresh Camellia sinensis leaves. Antiradical activity, total phenolics content and catechin profiles","year":2014,"lang":"en","type":"article","venue":"LWT","topic":"Tea Polyphenols and Effects","field":"Medicine","cited_by":21,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"","funders":"Canadian Immunization Research Network; Universidade dos Açores","keywords":"Camellia sinensis; Gallic acid; Chemistry; Catechin; Theaceae; Horticulture; Food science; Dry weight; Growing season; Botany; Animal science; Polyphenol; Biology; Antioxidant; Biochemistry","score_opus":0.020725889959418698,"score_gpt":0.2536901511687994,"score_spread":0.23296426120938069,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1994847441","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9965238,0.0006064927,0.0001973439,0.0011654893,0.00015028684,0.0003282422,0.000017507282,0.000056344285,0.0009545181],"genre_scores_gemma":[0.9986161,0.000055549932,0.0005039076,0.0001914313,0.0002118391,0.000006751037,0.000008286383,0.000025408952,0.00038073803],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.99901986,0.000065392895,0.00016907854,0.00024242915,0.0002494058,0.00025381515],"domain_scores_gemma":[0.99931157,0.0001009884,0.00008543275,0.0002739527,0.000046569905,0.00018150485],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000113058115,0.00016112396,0.00042746172,0.00005560473,0.00004599072,0.0000145422055,0.000055299006,0.00012523198,0.000022364808],"category_scores_gemma":[0.00020036944,0.00012729292,0.000075578486,0.00008955169,0.000172397,0.00005043148,0.00006635322,0.00019133571,0.000012947146],"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":[0.0004821758,0.00063639606,0.10108465,0.0008071164,0.00018324515,0.00004227655,0.00096931955,0.000010556165,0.74717945,0.0053866915,0.005035081,0.13818301],"study_design_scores_gemma":[0.0023397484,0.0010212827,0.5800559,0.00029045215,0.00018055236,0.00010438755,0.00009772712,0.0059101,0.40796274,0.0001308075,0.0016674224,0.00023885936],"about_ca_topic_score_codex":0.0007696381,"about_ca_topic_score_gemma":0.000028622897,"teacher_disagreement_score":0.47897127,"about_ca_system_score_codex":0.000024729128,"about_ca_system_score_gemma":0.00001688759,"threshold_uncertainty_score":0.51908547},"labels":[],"label_agreement":null},{"id":"W1995252653","doi":"10.1016/j.lwt.2009.12.002","title":"Superheated steam processing of oat groats","year":2009,"lang":"en","type":"article","venue":"LWT","topic":"Microbial Inactivation Methods","field":"Biochemistry, Genetics and Molecular Biology","cited_by":79,"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 Manitoba","funders":"","keywords":"Superheated steam; Moisture; Water content; Chemistry; Food science; Raw material; Materials science; Viscosity; Superheating; Composite material; Organic chemistry","score_opus":0.01422647375281142,"score_gpt":0.30331474792181895,"score_spread":0.2890882741690075,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1995252653","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9903536,0.0002490899,0.0051461463,0.00012462886,0.00003566287,0.00006516022,0.0000025404058,0.000009517891,0.0040136767],"genre_scores_gemma":[0.9924928,0.000017393775,0.0064804223,0.00027349062,0.00007042379,0.0000010183543,0.000027264443,0.000005933542,0.0006312879],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99959797,0.00003523831,0.00010989872,0.00012422069,0.000043626143,0.000089051966],"domain_scores_gemma":[0.9997329,0.0000028489592,0.000041827137,0.00013382248,0.00006545556,0.000023153563],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000054906086,0.000057619793,0.000076085074,0.000019587602,0.000022566835,0.000005623059,0.000073536365,0.00007178592,0.000021362883],"category_scores_gemma":[0.000046141493,0.000054545322,0.000028406492,0.000073163814,0.000020902658,0.0000024184808,0.000014224397,0.000034385957,0.0000022641666],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000021378864,0.000030420211,0.00014873812,0.00000810024,0.000003638657,2.832951e-7,0.00003186899,0.0000070540978,0.9815911,0.0000359117,0.00084020477,0.017281288],"study_design_scores_gemma":[0.00016026665,0.00010733359,0.0018045036,0.000010584935,0.0000038042544,0.0000040330606,0.000020593772,0.000013583914,0.98794585,0.00008310019,0.009784219,0.000062143015],"about_ca_topic_score_codex":0.000004497769,"about_ca_topic_score_gemma":0.000001230467,"teacher_disagreement_score":0.017219145,"about_ca_system_score_codex":0.000005160801,"about_ca_system_score_gemma":0.000010029325,"threshold_uncertainty_score":0.22242936},"labels":[],"label_agreement":null},{"id":"W1996539936","doi":"10.1016/j.lwt.2004.02.012","title":"Physical and mechanical properties of peanut protein films","year":2004,"lang":"en","type":"article","venue":"LWT","topic":"Nanocomposite Films for Food Packaging","field":"Materials Science","cited_by":136,"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":"Solubility; Ultimate tensile strength; Water vapor; Curing (chemistry); Glutaraldehyde; Ultraviolet; Oxygen permeability; Materials science; Oxygen; Chemical engineering; Formaldehyde; Irradiation; UV curing; Humidity; Chemistry; Composite material; Nuclear chemistry; Organic chemistry","score_opus":0.014262292495048021,"score_gpt":0.22294183345777827,"score_spread":0.20867954096273025,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1996539936","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9990049,0.00006888558,0.00009379497,0.00018562649,0.000054001197,0.00023197115,0.000004731269,0.000054644177,0.00030144767],"genre_scores_gemma":[0.995906,5.674332e-7,0.0039219963,0.000023149207,0.00004019195,0.00001736784,7.601944e-7,0.000009837631,0.00008012136],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9993512,0.00002227838,0.00012421088,0.00017649986,0.00016443004,0.00016136748],"domain_scores_gemma":[0.9997119,0.0000061528535,0.000048341797,0.00016040806,0.00002450581,0.00004869906],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000055415672,0.00008457733,0.0001550779,0.000024342171,0.000046149074,0.00002632017,0.00012428995,0.000027772294,0.000024508452],"category_scores_gemma":[0.000021047577,0.00006471024,0.00003112698,0.00006241737,0.0000891744,0.000118669624,0.00009511285,0.0000559937,0.00005008501],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00002359469,0.00006263704,0.0000076285132,0.00005190674,0.0000026540858,0.0000028357408,0.00054639264,0.000012384096,0.9937394,0.0054705422,0.0000077816585,0.0000722241],"study_design_scores_gemma":[0.00031315282,0.00013309094,0.00003844106,0.00011514544,0.0000067411916,0.000009478749,0.00005074526,0.000045132645,0.9973721,0.0017705107,0.00006002641,0.00008544045],"about_ca_topic_score_codex":0.00008518309,"about_ca_topic_score_gemma":0.0000053774293,"teacher_disagreement_score":0.0038282014,"about_ca_system_score_codex":0.0000109038,"about_ca_system_score_gemma":0.000008597563,"threshold_uncertainty_score":0.2638807},"labels":[],"label_agreement":null},{"id":"W1996708421","doi":"10.1016/s0023-6438(03)00135-x","title":"Moisture adsorption isotherms for mushroom","year":2003,"lang":"en","type":"article","venue":"LWT","topic":"Fungal Biology and Applications","field":"Medicine","cited_by":95,"is_retracted":false,"has_abstract":false,"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":"Sorption; Mushroom; Agaricus bisporus; Water activity; Chemistry; Adsorption; Water content; Moisture; Thermodynamics; Equilibrium moisture content; Food science; Physical chemistry; Organic chemistry; Physics","score_opus":0.017084425311746212,"score_gpt":0.28586895375948873,"score_spread":0.26878452844774253,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1996708421","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9218701,0.0006876286,0.010465772,0.0065895934,0.00026291376,0.0010221609,0.000029353969,0.00013092575,0.05894154],"genre_scores_gemma":[0.9904607,0.00001013897,0.0021507086,0.0012514888,0.00008529079,0.000073333875,0.000030554875,0.0000051970455,0.0059326077],"study_design_codex":"bench_or_experimental","study_design_gemma":"not_applicable","domain_scores_codex":[0.9997784,0.000006000022,0.000047652764,0.00008174117,0.000019794365,0.00006641953],"domain_scores_gemma":[0.999817,0.000023853574,0.000013316841,0.00010230522,0.000018217124,0.000025271063],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000023165814,0.00003443004,0.000055667377,0.000010133036,0.000029166615,0.0000014741429,0.000016602002,0.00006479359,0.00014198267],"category_scores_gemma":[0.000038109258,0.000026216489,0.00003078129,0.00003681427,0.000017337732,0.000008289746,0.0000015203136,0.00004550201,0.00008858407],"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":[0.0001062203,0.00021226278,0.016424987,0.00006126047,0.00004991025,0.0000013694373,0.00019497755,0.000004672032,0.79393756,0.13804476,0.04554051,0.005421521],"study_design_scores_gemma":[0.00097235205,0.00015553847,0.021110885,0.000014501504,0.000044058826,0.00002335874,0.00005751321,0.000039194085,0.07429283,0.006076344,0.8971351,0.00007836381],"about_ca_topic_score_codex":0.0000021167034,"about_ca_topic_score_gemma":0.0000037642437,"teacher_disagreement_score":0.85159457,"about_ca_system_score_codex":0.000007814838,"about_ca_system_score_gemma":0.0000037197747,"threshold_uncertainty_score":0.15546107},"labels":[],"label_agreement":null},{"id":"W1996741224","doi":"10.1016/j.lwt.2010.01.006","title":"Isolation and characterization of collagen from the cartilages of brownbanded bamboo shark (Chiloscyllium punctatum) and blacktip shark (Carcharhinus limbatus)","year":2010,"lang":"en","type":"article","venue":"LWT","topic":"Collagen: Extraction and Characterization","field":"Materials Science","cited_by":174,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Memorial University of Newfoundland","funders":"","keywords":"Hydroxyproline; Imino acid; Biology; Biochemistry; Type I collagen; Proline; Pepsin; Anatomy; Amino acid; Chemistry; Enzyme; Endocrinology","score_opus":0.008307527273037896,"score_gpt":0.2104956928267857,"score_spread":0.2021881655537478,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1996741224","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9977286,0.0000459118,0.00034259833,0.00043475683,0.0004681872,0.00033183213,0.00033577075,0.000035827128,0.0002765588],"genre_scores_gemma":[0.9989305,0.00009617114,0.00023346035,0.00013798919,0.0001844584,0.000013695206,0.0001879664,0.000017500905,0.00019822476],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9988447,0.000095359836,0.00037904482,0.0002914251,0.00023703495,0.00015246605],"domain_scores_gemma":[0.99899334,0.00014077903,0.0003575869,0.0002857189,0.00014900939,0.00007358462],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00019058492,0.00015060471,0.00023707579,0.00006143206,0.00013906439,0.00010095287,0.00014635418,0.00012040225,0.0005982274],"category_scores_gemma":[0.00009609974,0.000118505406,0.000036233152,0.0001718312,0.00016527883,0.00036238407,0.00010291347,0.000088475776,0.000009983731],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00010235585,0.00003461655,0.007283701,0.000029696643,0.000008366281,6.3791066e-7,0.0012047281,5.6711065e-7,0.99017715,0.0002433397,0.000060550145,0.00085427926],"study_design_scores_gemma":[0.0002945645,0.00004483932,0.36514634,0.000025244211,0.000034118206,0.00000422151,0.00010548791,0.0005275657,0.63288844,0.000100501326,0.0007282818,0.00010042889],"about_ca_topic_score_codex":0.0001419627,"about_ca_topic_score_gemma":0.00019327283,"teacher_disagreement_score":0.35786262,"about_ca_system_score_codex":0.000009623871,"about_ca_system_score_gemma":0.000020933327,"threshold_uncertainty_score":0.655017},"labels":[],"label_agreement":null},{"id":"W1997118740","doi":"10.1006/fstl.2001.0791","title":"Microscopic Structural Components of Sea Buckthorn (Hippophae rhamnoides L.) Juice Prepared by Centrifugation","year":2001,"lang":"en","type":"article","venue":"LWT","topic":"Phytochemical and Pharmacological Studies","field":"Medicine","cited_by":12,"is_retracted":false,"has_abstract":false,"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":"Centrifugation; Hippophae rhamnoides; Chromatography; Chemistry; Mucilage; Food science; Botany; Biology","score_opus":0.025502845146492724,"score_gpt":0.3130032844021057,"score_spread":0.28750043925561297,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1997118740","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99657923,0.0011706498,0.000012714293,0.00045440838,0.00013163322,0.00025631557,0.000036393332,0.000043214568,0.0013154572],"genre_scores_gemma":[0.9984714,0.00014614666,0.00025997436,0.00041496588,0.00009489524,0.000010593391,0.00010374601,0.0000059804156,0.0004923233],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9992324,0.000025487261,0.00021663954,0.00016794544,0.00016285611,0.00019465924],"domain_scores_gemma":[0.9996172,0.00005378655,0.00007300678,0.00009001657,0.00006675992,0.00009920282],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000025049234,0.000107836124,0.00024958944,0.000015986381,0.000057377463,0.0000047448993,0.00006780978,0.00006009603,0.0002777943],"category_scores_gemma":[0.000048611848,0.00007909025,0.000058551606,0.00012478152,0.00008592052,0.000038237784,0.000045240216,0.000104408085,0.00001614876],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00031036852,0.00009730862,0.099813536,0.0000685177,0.00005462222,0.000008604104,0.00007673669,8.882784e-7,0.8911511,0.0000044919043,0.005968189,0.002445687],"study_design_scores_gemma":[0.0020016679,0.00017585086,0.16228974,0.000064374624,0.000090476526,0.000024413444,0.000035078272,0.00015328816,0.8196741,0.00045514866,0.014906662,0.00012924348],"about_ca_topic_score_codex":0.00011602445,"about_ca_topic_score_gemma":0.0000031244435,"teacher_disagreement_score":0.07147699,"about_ca_system_score_codex":0.00003583448,"about_ca_system_score_gemma":0.0000033280396,"threshold_uncertainty_score":0.32252067},"labels":[],"label_agreement":null},{"id":"W1998271126","doi":"10.1016/j.lwt.2010.07.002","title":"Gelatinization of waxy starches under high pressure as influenced by pH and osmolarity: Gelatinization kinetics, final structure and pasting properties","year":2010,"lang":"en","type":"article","venue":"LWT","topic":"Food composition and properties","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":"Agriculture and Agri-Food Canada","funders":"","keywords":"Swelling; Starch gelatinization; Rheology; Starch; Osmotic concentration; Chemistry; Kinetics; Chemical engineering; Food science; Materials science; Biochemistry; Composite material","score_opus":0.016177734653071325,"score_gpt":0.227695547730029,"score_spread":0.2115178130769577,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1998271126","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9977767,0.00046553084,0.00013570908,0.0010473637,0.00018327484,0.00018797394,0.000027959606,0.000048538444,0.00012696623],"genre_scores_gemma":[0.99779904,0.000006341542,0.001764034,0.00019832184,0.000065099855,0.0000027606652,0.00004646338,0.000018351542,0.00009960203],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99923414,0.000069846064,0.00021209728,0.0001909608,0.00016616576,0.00012676633],"domain_scores_gemma":[0.9995272,0.000045718913,0.00011578331,0.0001208467,0.00014334163,0.000047090543],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000044185166,0.00012684726,0.00014286285,0.00004995694,0.00014135215,0.00008993516,0.0000620375,0.00013503114,0.000047983835],"category_scores_gemma":[0.000145626,0.00010540982,0.000011062355,0.00009023482,0.00016611893,0.00022989619,0.000049179114,0.00023026268,7.807319e-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":[0.00031128488,0.000024596546,0.017901963,0.00019994446,0.000026505173,1.7735982e-7,0.0028072987,0.0005016782,0.9687686,0.00049245445,0.000083025996,0.00888249],"study_design_scores_gemma":[0.0011637505,0.0011798692,0.09115167,0.00020823539,0.0001156726,0.000022734877,0.00039143368,0.006667097,0.8896725,0.006217615,0.0028390945,0.00037031173],"about_ca_topic_score_codex":0.00020561865,"about_ca_topic_score_gemma":0.00003376623,"teacher_disagreement_score":0.079096064,"about_ca_system_score_codex":0.0000055096466,"about_ca_system_score_gemma":0.000005833015,"threshold_uncertainty_score":0.42984876},"labels":[],"label_agreement":null},{"id":"W1999385296","doi":"10.1016/j.lwt.2012.07.027","title":"Evaluation of the photocatalytic antimicrobial effects of a TiO2 nanocomposite food packaging film by in vitro and in vivo tests","year":2012,"lang":"en","type":"article","venue":"LWT","topic":"Nanocomposite Films for Food Packaging","field":"Materials Science","cited_by":208,"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":"College of Agriculture and Natural Resources, Michigan State University; Iran Polymer and Petrochemical Institute; University of Tehran","keywords":"Low-density polyethylene; Materials science; Nanocomposite; Titanium dioxide; Active packaging; Photocatalysis; Polyethylene; Thin film; Food packaging; Anatase; Composite material; Food science; Nanotechnology; Chemistry; Organic chemistry","score_opus":0.00973413896375177,"score_gpt":0.24358929945470745,"score_spread":0.23385516049095567,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1999385296","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99821144,0.00040629835,0.0000110040755,0.000028865257,0.00027017723,0.0008619153,0.000027320473,0.000010636663,0.00017231678],"genre_scores_gemma":[0.9996387,0.0000020586867,0.00024864628,0.000031829826,0.000016174641,0.00003196331,0.000003926437,0.000014021957,0.000012705091],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99858946,0.00025507424,0.00030935302,0.0001850708,0.00037216244,0.0002889029],"domain_scores_gemma":[0.99931204,0.00015251311,0.00018519627,0.00025802385,0.000053872012,0.000038347465],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0007799588,0.00012751552,0.0002428313,0.00012112316,0.000034333912,0.0000174535,0.00018842031,0.000054139527,0.000013951235],"category_scores_gemma":[0.00009300598,0.000105787,0.000038593622,0.000330493,0.000086178436,0.00024578106,0.00012438312,0.00008201247,0.0000038468206],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00003522056,0.0001240681,0.016257765,0.00015391059,0.0000058918226,2.7726549e-7,0.0010648632,0.000040326566,0.98206866,0.0000045366,0.0000889322,0.00015557364],"study_design_scores_gemma":[0.0011125187,0.000040073945,0.01811022,0.0002929524,0.000048150057,0.00000785722,0.000018004925,0.00046528163,0.9797501,0.000034086468,0.000016723845,0.000104020764],"about_ca_topic_score_codex":0.0001623665,"about_ca_topic_score_gemma":0.00005673488,"teacher_disagreement_score":0.0023185252,"about_ca_system_score_codex":0.00007477769,"about_ca_system_score_gemma":0.000019806383,"threshold_uncertainty_score":0.4313869},"labels":[],"label_agreement":null},{"id":"W2001964943","doi":"10.1016/j.lwt.2012.01.022","title":"Determination of sinigrin, sinalbin, allyl- and benzyl isothiocyanates by RP-HPLC in mustard powder extracts","year":2012,"lang":"en","type":"article","venue":"LWT","topic":"Genomics, phytochemicals, and oxidative stress","field":"Biochemistry, Genetics and Molecular Biology","cited_by":52,"is_retracted":false,"has_abstract":false,"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":"Sinigrin; Glucosinolate; Allyl isothiocyanate; Myrosinase; Chemistry; Isothiocyanate; Chromatography; High-performance liquid chromatography; Mustard seed; Benzyl isothiocyanate; Brassica; Organic chemistry; Food science; Botany; Biology","score_opus":0.007660287474396031,"score_gpt":0.24235697810813256,"score_spread":0.23469669063373652,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2001964943","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9955676,0.002899203,0.00027905082,0.000088925815,0.00006427642,0.00011038012,0.000028437136,0.0000035559383,0.00095854746],"genre_scores_gemma":[0.9982845,0.00023108721,0.00086231757,0.00014329382,0.000092788934,0.000007737244,0.000095164505,0.000013359521,0.00026974943],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9992964,0.000031184267,0.00018890972,0.00019248371,0.00007024477,0.00022077837],"domain_scores_gemma":[0.9996105,0.00001833069,0.00008720836,0.00015899837,0.000052263105,0.000072718234],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000078508376,0.000117373485,0.00013668083,0.000038168684,0.00001994291,0.0000090525455,0.000089701665,0.00013107654,0.000016826669],"category_scores_gemma":[0.00007437822,0.000119095464,0.00003387448,0.000043671636,0.00007514076,0.000010085205,0.000064540276,0.00006628452,0.0000025362483],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000031356863,0.00009627335,0.021381479,0.000030278567,0.000009647127,5.358969e-7,0.00017358985,0.0000015542045,0.97493786,0.00003591388,0.00074860663,0.0025529275],"study_design_scores_gemma":[0.00037570787,0.00007621143,0.023084026,0.000013538482,0.000008552643,0.0000041069416,0.00011358829,0.000020275,0.96619725,0.00011147453,0.009849725,0.00014556204],"about_ca_topic_score_codex":0.000035241304,"about_ca_topic_score_gemma":0.000043494023,"teacher_disagreement_score":0.009101119,"about_ca_system_score_codex":0.000010020479,"about_ca_system_score_gemma":0.000006694991,"threshold_uncertainty_score":0.48565722},"labels":[],"label_agreement":null},{"id":"W2004077756","doi":"10.1016/j.lwt.2003.07.006","title":"Quality and storage life of par-baked frozen breads","year":2003,"lang":"en","type":"article","venue":"LWT","topic":"Meat and Animal Product Quality","field":"Agricultural and Biological Sciences","cited_by":74,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Guelph; Agriculture and Agri-Food Canada","funders":"Agriculture and Agri-Food Canada","keywords":"Food science; Principal component analysis; Flavour; Mathematics; Quality (philosophy); Moisture; Cold storage; Chemistry; Statistics; Horticulture; Biology; Physics","score_opus":0.08573778617600428,"score_gpt":0.2843429373074813,"score_spread":0.198605151131477,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2004077756","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9944638,0.00023334223,0.0000023057003,0.0008318707,0.000050430746,0.00006400871,0.00001434316,0.000020173939,0.0043197162],"genre_scores_gemma":[0.9992519,0.000017256905,0.000072583774,0.00026389238,0.00007924727,0.0000015857247,0.0000065977947,3.126203e-7,0.00030662914],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.99924654,0.0001710307,0.00017650145,0.00017300744,0.00011320816,0.00011973072],"domain_scores_gemma":[0.99967444,0.00009952249,0.00006637356,0.000045951492,0.00003072311,0.00008296072],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0003244252,0.00006679431,0.0001557627,0.0000025462334,0.00006656423,0.000013580193,0.00007064421,0.000046354424,0.00044033508],"category_scores_gemma":[0.0002266908,0.000023729452,0.000037413392,0.00009361388,0.000060620645,0.00004616692,0.000019352567,0.00005060943,0.0000110672345],"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":[0.000032104483,0.00013877865,0.12666683,0.000030435178,0.000012503551,0.0000011227528,0.00019622558,2.8864142e-7,0.8490685,0.012087298,0.0014799498,0.010285938],"study_design_scores_gemma":[0.000111922396,0.00010127104,0.95179665,0.000004969663,0.00000423551,0.0000011842374,0.00019248993,0.0000016015188,0.027025053,0.0027792428,0.017866248,0.000115159215],"about_ca_topic_score_codex":0.00024776277,"about_ca_topic_score_gemma":0.00008693821,"teacher_disagreement_score":0.8251298,"about_ca_system_score_codex":0.0000027618453,"about_ca_system_score_gemma":0.0000016876414,"threshold_uncertainty_score":0.48213604},"labels":[],"label_agreement":null},{"id":"W2004469901","doi":"10.1016/j.lwt.2008.06.006","title":"Effect of microwave pretreatment on mass transfer during deep-fat frying of chicken nugget","year":2008,"lang":"en","type":"article","venue":"LWT","topic":"Edible Oils Quality and Analysis","field":"Chemistry","cited_by":58,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"McGill University","funders":"","keywords":"Microwave; Microwave oven; Food science; Mass transfer; Chemistry; Moisture; Microwave heating; Chromatography","score_opus":0.009952053868771125,"score_gpt":0.2342953670737073,"score_spread":0.22434331320493617,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2004469901","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99211645,0.00032605266,0.00013535499,0.00001591506,0.000023319428,0.000040344046,0.000019846095,0.000023402934,0.007299336],"genre_scores_gemma":[0.9988179,0.00023988633,0.00014391694,0.000008378157,0.00006679979,0.000008619793,0.0000204543,0.000015045622,0.00067898916],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.999125,0.0000497121,0.00026050874,0.00019209059,0.0002089142,0.00016379314],"domain_scores_gemma":[0.99946743,0.00014226297,0.000054816,0.0002682706,0.000020107076,0.000047114812],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00005850598,0.00014268837,0.00033936664,0.00004902139,0.00005731306,0.0000035505427,0.00011107199,0.00009754722,0.00029215665],"category_scores_gemma":[0.000024341198,0.00012029912,0.00022774146,0.00010621962,0.000058182195,0.000034415232,0.000011381492,0.00011059491,0.00001038044],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00015534254,0.0001337103,0.0104952715,0.0021478082,0.0002481258,0.000027893959,0.0013265079,0.00009641365,0.9847091,0.00002608414,0.000010405689,0.0006233633],"study_design_scores_gemma":[0.0010537769,0.0001051314,0.00015181274,0.00029334062,0.00011902233,0.00000473041,0.000064841355,0.00007346102,0.99799323,0.000022183023,0.000015984257,0.00010247514],"about_ca_topic_score_codex":0.000064344174,"about_ca_topic_score_gemma":0.0000114463855,"teacher_disagreement_score":0.013284167,"about_ca_system_score_codex":0.000035622095,"about_ca_system_score_gemma":0.0000033127728,"threshold_uncertainty_score":0.49056557},"labels":[],"label_agreement":null},{"id":"W2010677436","doi":"10.1006/fstl.2000.0721","title":"Effect of Pressure Shift Freezing, Air-blast Freezing and Storage on Some Biochemical and Physical Properties of Turbot (Scophthalmus maximus)","year":2000,"lang":"en","type":"article","venue":"LWT","topic":"Meat and Animal Product Quality","field":"Agricultural and Biological Sciences","cited_by":47,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"McGill University","funders":"","keywords":"Turbot; Chemistry; Air blast; Scophthalmus; Congelation; Liquid nitrogen; Food science; Texture (cosmology); Chromatography; Fish <Actinopterygii>; Biology; Fishery","score_opus":0.01841613197757127,"score_gpt":0.228251777805334,"score_spread":0.20983564582776273,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2010677436","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99812037,0.0011941802,2.2156627e-8,0.00019412892,0.000021848395,0.00017460105,0.000025495954,0.000021277403,0.00024805026],"genre_scores_gemma":[0.99962246,0.000019149042,0.0000041772655,0.000028318158,0.00018879503,0.000004511968,0.0000041517906,0.0000012510629,0.00012720995],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9991141,0.000117278985,0.00015340548,0.00028246496,0.00017214265,0.00016062292],"domain_scores_gemma":[0.9996939,0.00010548319,0.00005710426,0.000064241045,0.000014081325,0.00006519382],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00014094832,0.00014217902,0.00029137055,0.0000065380996,0.000063145955,0.000014235695,0.00011201196,0.00006998287,0.00007631664],"category_scores_gemma":[0.000048284386,0.00005064124,0.000055728025,0.00007442918,0.00019987515,0.00008398005,0.000040786803,0.00011262174,0.0000036576134],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00023290222,0.000090534624,0.001278837,0.00017944093,0.000013981644,0.0000014629843,0.00022867948,0.0000018164237,0.98489857,0.00007843841,0.00005480046,0.012940539],"study_design_scores_gemma":[0.00021275513,0.0015684648,0.024371598,0.00013303674,0.000027474249,0.0000033488247,0.000024817962,0.0000468116,0.97298145,0.00020374851,0.00029297627,0.00013350906],"about_ca_topic_score_codex":0.00016924673,"about_ca_topic_score_gemma":0.00000399015,"teacher_disagreement_score":0.023092762,"about_ca_system_score_codex":0.00000269772,"about_ca_system_score_gemma":0.0000010221129,"threshold_uncertainty_score":0.20650898},"labels":[],"label_agreement":null},{"id":"W2012634891","doi":"10.1016/j.lwt.2014.08.045","title":"Characterization of Canadian propolis fractions obtained from two-step sequential extraction","year":2014,"lang":"en","type":"article","venue":"LWT","topic":"Bee Products Chemical Analysis","field":"Agricultural and Biological Sciences","cited_by":47,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":true,"ca_institutions":"Agriculture and Agri-Food Canada","funders":"Health Canada; Public Health Agency of Canada; Agriculture and Agri-Food Canada; Canadian Food Inspection Agency","keywords":"Propolis; Polyphenol; Chemistry; Extraction (chemistry); DPPH; Chromatography; Flavonoid; Antioxidant; Ethanol; Water extraction; Food science; Biochemistry","score_opus":0.01686396147553563,"score_gpt":0.21488279819859996,"score_spread":0.19801883672306433,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2012634891","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9947457,0.0000056408903,0.00007866605,0.0036468836,0.00012292247,0.000070832204,0.00008411154,0.000030516354,0.0012147701],"genre_scores_gemma":[0.9980074,0.000009815519,0.00021759685,0.0001305863,0.0006441372,0.000003824494,0.0006733687,7.311009e-7,0.00031254266],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99935114,0.000046682722,0.00015496601,0.00019190767,0.00011324128,0.00014204849],"domain_scores_gemma":[0.99961567,0.00003952859,0.00009901675,0.000057216246,0.000083198946,0.000105383195],"candidate_categories":["insufficient_payload"],"consensus_categories":[],"category_scores_codex":[0.000046856316,0.00007012435,0.000111429385,0.00003375894,0.00010328466,0.000025948215,0.000103007565,0.000063541025,0.0012487238],"category_scores_gemma":[0.00006484466,0.00003059646,0.00005550731,0.00050718326,0.00003020058,0.0001429901,0.000013463533,0.00007444448,0.000050765684],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":true,"about_ca_topic_consensus":true,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000004172861,0.00001587609,0.0021958915,0.0000012598008,0.000011175127,2.0314509e-7,0.000015130393,0.0000016574334,0.9763498,0.00016288368,0.00007437142,0.02116762],"study_design_scores_gemma":[0.000088997294,0.00003106907,0.09797828,0.000008496579,0.0000505207,0.0000012300378,0.000040692903,0.00082884164,0.79557073,0.0005061863,0.104750395,0.00014455516],"about_ca_topic_score_codex":0.32226044,"about_ca_topic_score_gemma":0.21352197,"teacher_disagreement_score":0.18077902,"about_ca_system_score_codex":0.000033103497,"about_ca_system_score_gemma":0.000003914227,"threshold_uncertainty_score":0.99966425},"labels":[],"label_agreement":null},{"id":"W2013665990","doi":"10.1006/fstl.2001.0884","title":"Analogical Cellular Structure Changes in Solid–Liquid Contacting Operations","year":2002,"lang":"en","type":"article","venue":"LWT","topic":"Microencapsulation and Drying Processes","field":"Agricultural and Biological Sciences","cited_by":7,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Guelph; Agriculture and Agri-Food Canada","funders":"Agriculture and Agri-Food Canada; Natural Sciences and Engineering Research Council of Canada","keywords":"Shrinkage; Mass transfer; Porosity; Extracellular matrix; Chemistry; Volume (thermodynamics); Matrix (chemical analysis); Biophysics; Materials science; Chemical engineering; Composite material; Chromatography; Biochemistry; Biology; Thermodynamics","score_opus":0.03522685856587495,"score_gpt":0.233195320480452,"score_spread":0.19796846191457704,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2013665990","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9961815,0.00021689157,0.000006743582,0.0023346567,0.000050993636,0.000068393805,0.000012740523,0.000038918985,0.0010891819],"genre_scores_gemma":[0.9986617,0.000032927852,0.000061531435,0.0006374655,0.00014150227,0.000003683513,0.000029141562,4.102421e-7,0.00043165393],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99949443,0.000028108503,0.00010252203,0.0001513877,0.00007508785,0.00014844956],"domain_scores_gemma":[0.9998508,0.00003464342,0.000021189446,0.000024915576,0.000027095388,0.000041351363],"candidate_categories":["insufficient_payload"],"consensus_categories":[],"category_scores_codex":[0.000025737369,0.00006906439,0.000088920584,0.000010179664,0.00012689864,0.000050089424,0.00009241906,0.00006173436,0.0047874856],"category_scores_gemma":[0.000042405678,0.00002609746,0.000019370867,0.0002060668,0.000015502566,0.00006516879,0.00002115214,0.00008234172,0.000031533164],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0000038376875,0.000035285997,0.0014942419,0.0000028862944,0.0000016053763,0.000005405477,0.00021417269,0.00006614232,0.9937937,0.00027173795,0.00015247415,0.00395846],"study_design_scores_gemma":[0.0007689189,0.0010653667,0.07307155,0.00010046067,0.000019906169,0.000046053192,0.002024658,0.009354632,0.8039115,0.0006900493,0.107949466,0.0009974525],"about_ca_topic_score_codex":0.00008320035,"about_ca_topic_score_gemma":0.003436393,"teacher_disagreement_score":0.18988226,"about_ca_system_score_codex":0.000009077127,"about_ca_system_score_gemma":4.5699224e-7,"threshold_uncertainty_score":0.9961223},"labels":[],"label_agreement":null},{"id":"W2014244178","doi":"10.1016/j.lwt.2009.08.018","title":"Comparison of heat transfer rates during thermal processing under end-over-end and axial modes of rotation","year":2009,"lang":"en","type":"article","venue":"LWT","topic":"Fluid Dynamics and Mixing","field":"Engineering","cited_by":26,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"McGill University","funders":"","keywords":"Retort; Rotational speed; Rotation (mathematics); Heat transfer; Mechanics; Materials science; Chemistry; Thermodynamics; Mechanical engineering; Mathematics; Physics; Engineering; Geometry","score_opus":0.011300086003856584,"score_gpt":0.2515251378827453,"score_spread":0.24022505187888868,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2014244178","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.98583883,0.00061347324,0.012400888,0.000010462827,0.000022020107,0.0000525195,0.0000032471482,0.000028297773,0.0010302383],"genre_scores_gemma":[0.9995644,0.000013260756,0.00037981235,0.0000054885572,0.000018956733,0.000001050014,0.0000034844868,0.000009364347,0.00000416831],"study_design_codex":"bench_or_experimental","study_design_gemma":"simulation_or_modeling","domain_scores_codex":[0.9996266,0.0000051504862,0.0001473839,0.00006317634,0.0000680705,0.00008964732],"domain_scores_gemma":[0.9999102,0.000010285395,0.000005977987,0.000042744115,0.000013621097,0.000017220156],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000019085435,0.00006677962,0.00012972852,0.000031325726,0.00002738112,0.000012132477,0.00002819147,0.000033700202,0.000007269408],"category_scores_gemma":[9.503539e-7,0.000065387234,0.000018900308,0.000042254054,0.00001939866,0.00010778974,0.000003123244,0.000049619888,1.256881e-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":[0.0000109782295,0.000013496181,0.00081076263,0.00010546286,0.000007023499,2.2169698e-7,0.0008157099,0.19580816,0.7983013,0.0016452334,4.5198158e-7,0.002481246],"study_design_scores_gemma":[0.00027032167,0.000023144032,0.02909462,0.000057607253,0.000009213754,6.883743e-7,0.0001041707,0.52279294,0.44743326,0.00014970168,0.0000012298966,0.0000630903],"about_ca_topic_score_codex":0.00003029825,"about_ca_topic_score_gemma":0.00002514038,"teacher_disagreement_score":0.350868,"about_ca_system_score_codex":0.0000110339215,"about_ca_system_score_gemma":0.0000019565396,"threshold_uncertainty_score":0.26664138},"labels":[],"label_agreement":null},{"id":"W2015042625","doi":"10.1016/j.lwt.2014.09.003","title":"Short-term anaerobic, pure oxygen and refrigerated storage conditions affect the energy status and selective gene expression in litchi fruit","year":2014,"lang":"en","type":"article","venue":"LWT","topic":"Postharvest Quality and Shelf Life Management","field":"Agricultural and Biological Sciences","cited_by":41,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Agriculture and Agri-Food Canada","funders":"National Key Research and Development Program of China; Natural Science Foundation of Guangdong Province; National Natural Science Foundation of China","keywords":"Alternative oxidase; Postharvest; Anaerobic exercise; Browning; Respiration; Sucrose; Oxygen; Food science; Biochemistry; Cold storage; Chemistry; Biology; Botany; Horticulture; Physiology","score_opus":0.01861315866452207,"score_gpt":0.24131829494799276,"score_spread":0.2227051362834707,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2015042625","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9982764,0.00022107351,0.000020037125,0.00075284805,0.00003842776,0.00015046935,0.000036049187,0.000029346982,0.0004753405],"genre_scores_gemma":[0.9988384,0.00016927211,0.00002470334,0.0003883741,0.000077875724,0.00003024925,0.00010833433,9.4066945e-7,0.000361804],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.9989798,0.00031068665,0.00012949132,0.00025121233,0.00010665216,0.00022215185],"domain_scores_gemma":[0.9996228,0.00018169149,0.00003725365,0.00005842791,0.00001878484,0.00008104425],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00018604126,0.00011034704,0.00013251478,0.0000138919695,0.00024265755,0.00009853014,0.00009414174,0.00006628233,0.00003507106],"category_scores_gemma":[0.000028282779,0.000039554106,0.000022154096,0.00017523124,0.00006369243,0.00011316181,0.000088447945,0.000094625255,0.0000021250944],"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":[0.00005194697,0.00011812261,0.030131388,0.000014748767,0.000028667982,0.000009523122,0.0008082819,0.000020798134,0.9440727,0.006128396,0.0013299088,0.017285498],"study_design_scores_gemma":[0.00013865056,0.0001379843,0.97434103,0.00002295483,0.0000086457585,0.0000023980904,0.00020717565,0.00008467418,0.013307556,0.0010130724,0.010597989,0.0001378888],"about_ca_topic_score_codex":0.00027068853,"about_ca_topic_score_gemma":0.003077408,"teacher_disagreement_score":0.94420964,"about_ca_system_score_codex":0.000017281818,"about_ca_system_score_gemma":0.0000013013838,"threshold_uncertainty_score":0.18663503},"labels":[],"label_agreement":null},{"id":"W2015581831","doi":"10.1016/j.lwt.2010.08.007","title":"Effect of acid hydrolysis on rheological and thermal characteristics of lentil starch slurry","year":2010,"lang":"en","type":"article","venue":"LWT","topic":"Food composition and properties","field":"Nursing","cited_by":55,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Polymer Source (Canada)","funders":"","keywords":"Starch; Hydrolysis; Rheology; Starch gelatinization; Creep; Slurry; Acid hydrolysis; Chemistry; Chemical engineering; Isothermal process; Kinetics; Materials science; Activation energy; Enthalpy; Composite material; Organic chemistry; Thermodynamics","score_opus":0.00913799856108477,"score_gpt":0.24681369242485995,"score_spread":0.23767569386377518,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2015581831","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99821866,0.000036795507,0.0000016987113,0.00022950365,0.00024420943,0.000065953805,0.000010633629,0.000015710919,0.0011768144],"genre_scores_gemma":[0.99978685,0.0000026083742,0.000058073732,0.0000668328,0.000046425008,0.000002766617,0.000004852978,0.0000055638316,0.000025996052],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9995129,0.00009763031,0.00012152941,0.000088098794,0.000097131575,0.00008269526],"domain_scores_gemma":[0.9996895,0.00008399184,0.00005191477,0.0001282329,0.000020214957,0.00002614225],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00009607956,0.000065948145,0.00016801702,0.00003414092,0.000035553407,0.000007542366,0.00006456514,0.00006056867,0.000106012114],"category_scores_gemma":[0.000040393563,0.00004500974,0.000040017097,0.000034837107,0.000116998606,0.000024504601,0.000025264433,0.00014273541,0.0000068659783],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0031677464,0.000037851638,0.004323916,0.000070088834,0.00001338708,9.427566e-7,0.00026220418,6.50491e-7,0.91680145,0.0000853712,0.0000143211855,0.0752221],"study_design_scores_gemma":[0.00034403897,0.004846727,0.036079995,0.00002674199,0.00002724835,0.0000026378204,0.0000058618525,0.0002690397,0.95778096,0.000022989447,0.0005362249,0.000057519414],"about_ca_topic_score_codex":0.00001004044,"about_ca_topic_score_gemma":0.0000010334616,"teacher_disagreement_score":0.07516458,"about_ca_system_score_codex":0.0000023642908,"about_ca_system_score_gemma":9.169194e-7,"threshold_uncertainty_score":0.18354438},"labels":[],"label_agreement":null},{"id":"W2017415683","doi":"10.1016/j.lwt.2007.08.001","title":"The scavenging capacity and synergistic effects of lycopene, vitamin E, vitamin C, and β-carotene mixtures on the DPPH free radical","year":2007,"lang":"en","type":"article","venue":"LWT","topic":"Antioxidant Activity and Oxidative Stress","field":"Medicine","cited_by":288,"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; Agriculture and Agri-Food Canada","funders":"","keywords":"Lycopene; Antioxidant; DPPH; Chemistry; Carotene; Food science; Vitamin C; Vitamin; Vitamin E; Carotenoid; Ascorbic acid; Functional food; beta-Carotene; Biochemistry","score_opus":0.009146957353710997,"score_gpt":0.23169152805382348,"score_spread":0.2225445707001125,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2017415683","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9943674,0.00074332434,0.0015099297,0.0010951137,0.00009882141,0.00033821035,0.000007354026,0.000016316028,0.0018235166],"genre_scores_gemma":[0.99896705,0.00014569375,0.0001939488,0.00021972189,0.00010795815,0.000006576839,0.0000015512163,0.000011832243,0.00034568997],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9990882,0.00010086372,0.00015406033,0.00018619346,0.00023943576,0.00023124105],"domain_scores_gemma":[0.9966186,0.0028827728,0.000077041215,0.0002971305,0.000033136068,0.00009131081],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00036877382,0.00013941735,0.00023398182,0.000048674134,0.0002349849,0.000021003989,0.00011129365,0.00008221802,0.00000852467],"category_scores_gemma":[0.001158624,0.00007436569,0.00004512356,0.000111340276,0.00060751487,0.000047681555,0.00007248308,0.0002713443,0.000002145918],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0007510923,0.00023712475,0.009425811,0.0005710182,0.00023737404,0.00018316925,0.0008367126,0.0000015393052,0.9350162,0.019621445,0.0025644726,0.03055401],"study_design_scores_gemma":[0.0012065466,0.00034359342,0.30406633,0.0004902234,0.00010095271,0.00003793773,0.00015720443,0.0000850425,0.6921536,0.0005788991,0.0006651634,0.000114556235],"about_ca_topic_score_codex":0.0000843713,"about_ca_topic_score_gemma":0.000064807144,"teacher_disagreement_score":0.2946405,"about_ca_system_score_codex":0.000017782928,"about_ca_system_score_gemma":0.0000068515483,"threshold_uncertainty_score":0.3032545},"labels":[],"label_agreement":null},{"id":"W2019470457","doi":"10.1016/j.lwt.2006.02.007","title":"Thermal properties of batter systems formulated by combinations of different flours","year":2007,"lang":"en","type":"article","venue":"LWT","topic":"Microencapsulation and Drying Processes","field":"Agricultural and Biological Sciences","cited_by":48,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"McGill University","funders":"","keywords":"Food science; Differential scanning calorimetry; Glass transition; Enthalpy; Corn flour; Materials science; Chemistry; Raw material; Composite material; Polymer","score_opus":0.01931741403777299,"score_gpt":0.2019112016413493,"score_spread":0.1825937876035763,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2019470457","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9987145,0.0002713552,0.00001685448,0.00016855511,0.00005285782,0.00008542112,0.000009889102,0.000016114114,0.0006644628],"genre_scores_gemma":[0.99947375,0.000005606198,0.000003083619,0.000032607153,0.000013995857,0.0000017058289,0.00001672956,3.5390346e-7,0.0004521845],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9995839,0.000012634821,0.00016384445,0.000060595088,0.00009357833,0.00008542468],"domain_scores_gemma":[0.9997813,0.000027665283,0.000075196345,0.000021352522,0.000072578965,0.000021880798],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00004472398,0.000046729812,0.00008842452,0.0000068978406,0.000038792696,0.000008778648,0.00007521156,0.000032464275,0.00007688798],"category_scores_gemma":[0.000010277971,0.000014858968,0.000025576313,0.0000869082,0.000028337767,0.000038413124,0.000013303209,0.000024233534,0.0000025308145],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000008114455,0.000109246255,0.0046681417,0.000022017095,0.00000494266,6.326531e-8,0.00010161675,0.000005504184,0.99287146,0.00025688575,0.00022571441,0.0017262774],"study_design_scores_gemma":[0.00018570744,0.000091274545,0.081979536,0.00005758205,0.000006434255,6.138691e-7,0.00031625413,0.00016339977,0.91550756,0.000033758293,0.0015836176,0.000074277865],"about_ca_topic_score_codex":0.00011303396,"about_ca_topic_score_gemma":0.000025701438,"teacher_disagreement_score":0.07736393,"about_ca_system_score_codex":0.000004216273,"about_ca_system_score_gemma":6.204579e-7,"threshold_uncertainty_score":0.08418695},"labels":[],"label_agreement":null},{"id":"W2020199603","doi":"10.1016/j.lwt.2008.02.008","title":"Production of concentrated cherry and apricot juices by cryoconcentration technology","year":2008,"lang":"en","type":"article","venue":"LWT","topic":"Freezing and Crystallization Processes","field":"Engineering","cited_by":80,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Université Laval","funders":"","keywords":"Dry matter; Food science; Chemistry; Aroma; Ascorbic acid; Fruit juice; Botany; Biology","score_opus":0.006045811997586765,"score_gpt":0.17399359087098723,"score_spread":0.16794777887340046,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2020199603","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9933348,0.003184011,0.0021845629,0.000110748435,0.00012418897,0.000067664514,0.0000018584542,0.00024973918,0.0007424713],"genre_scores_gemma":[0.99883986,0.00076970813,0.00017615383,0.0000072062353,0.0000182848,0.000005900457,0.0000065497043,0.0000070800183,0.00016926418],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99970764,0.0000035099213,0.0000958605,0.00007570547,0.0000466348,0.000070633636],"domain_scores_gemma":[0.99986166,0.0000041916765,0.000023475895,0.00005432796,0.000042171727,0.000014165582],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000010664622,0.00004842377,0.0000642186,0.000029182802,0.000030080082,0.000004161913,0.00003040329,0.000052374606,0.000011689299],"category_scores_gemma":[0.000020145893,0.000049325707,0.0000048177035,0.00019187934,0.00006679397,0.00008968433,0.000003523975,0.00003916961,0.0000014012471],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0000039042757,0.000024240951,0.0064519206,0.00014372333,0.000019339277,8.2364653e-7,0.00043381847,0.002113758,0.9843685,0.00053297426,0.0040334836,0.001873532],"study_design_scores_gemma":[0.00021852538,0.00003100517,0.001139309,0.000029885756,0.000008944858,0.000019329776,0.00017488444,0.0041673807,0.9804333,0.00023618393,0.01342176,0.00011950321],"about_ca_topic_score_codex":0.000003693809,"about_ca_topic_score_gemma":0.0000018351649,"teacher_disagreement_score":0.009388276,"about_ca_system_score_codex":0.000008524828,"about_ca_system_score_gemma":0.0000032857872,"threshold_uncertainty_score":0.2011444},"labels":[],"label_agreement":null},{"id":"W2021939857","doi":"10.1016/j.lwt.2007.07.018","title":"Effects of baking on protein digestibility of organic spelt products determined by two in vitro digestion methods","year":2007,"lang":"en","type":"article","venue":"LWT","topic":"Agriculture Sustainability and Environmental Impact","field":"Environmental Science","cited_by":64,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Agriculture and Agri-Food Canada","funders":"","keywords":"Food science; Digestion (alchemy); Leavening agent; Protein digestibility; Protein quality; Chemistry; Yeast; Dry matter; Fermentation; Biology; Agronomy; Biochemistry; Chromatography","score_opus":0.00490946968129659,"score_gpt":0.26552599221174344,"score_spread":0.26061652253044687,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2021939857","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9971479,0.00002841395,0.0012987322,0.00007449332,0.00003546297,0.00088512286,0.0000020277218,0.000014877045,0.0005129319],"genre_scores_gemma":[0.9943799,0.0000013960272,0.0054277624,0.000022336846,0.000014532688,0.00000833302,0.0000050659664,0.000009534141,0.00013113214],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99859124,0.00020082731,0.0003210377,0.00034362564,0.00024987725,0.0002933767],"domain_scores_gemma":[0.9993071,0.00019948022,0.00015399967,0.00026048964,0.000005556997,0.00007338915],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0007108294,0.00015415023,0.00022989874,0.000029954,0.000031885225,0.000004594289,0.0001516757,0.00007826536,0.00006277021],"category_scores_gemma":[0.0006611913,0.00011940754,0.000041390274,0.00036425734,0.00020564313,0.000163576,0.000105932915,0.00015698583,0.000011676411],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00016562111,0.0004456591,0.02765268,0.00010892699,0.0000032088274,0.0000055480323,0.00039862073,0.00008145953,0.9528265,0.000004566238,0.000009264143,0.01829795],"study_design_scores_gemma":[0.00025322716,0.00015148104,0.33491713,0.000024900299,0.000006309896,0.0000013694078,0.000044086326,0.0000125179085,0.66425025,0.00020387559,0.00005146449,0.00008335891],"about_ca_topic_score_codex":0.00041434183,"about_ca_topic_score_gemma":0.000063444284,"teacher_disagreement_score":0.30726445,"about_ca_system_score_codex":0.00044705992,"about_ca_system_score_gemma":0.0000030226279,"threshold_uncertainty_score":0.4869298},"labels":[],"label_agreement":null},{"id":"W2022881044","doi":"10.1006/fstl.2000.0651","title":"Microbial Growth on Porcine Meat Containing Different 16-androstene Steroids Levels","year":2000,"lang":"en","type":"article","venue":"LWT","topic":"Advanced Chemical Sensor Technologies","field":"Engineering","cited_by":4,"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; Agriculture and Agri-Food Canada","funders":"","keywords":"Skatole; Food science; BOAR; Population; Mesophile; Biology; Lean meat; Animal science; Breed; Bacterial growth; Bacteria; Chemistry; Biochemistry; Medicine","score_opus":0.013027046370554716,"score_gpt":0.20611193988553234,"score_spread":0.19308489351497762,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2022881044","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99213296,0.00012147221,0.00043582817,0.0001355258,0.000110858935,0.00009575042,0.000018874382,0.0010142135,0.005934518],"genre_scores_gemma":[0.99863166,0.000052866108,0.0003105918,0.000112833615,0.00009133548,0.0000071071318,0.000010914339,0.00004068297,0.00074198924],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99921316,0.00000557732,0.00017570387,0.00018984462,0.00010194407,0.00031378996],"domain_scores_gemma":[0.99965084,0.000043659897,0.000015075731,0.00022736005,0.000012647653,0.000050433464],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000005175603,0.00020067545,0.00022979898,0.00004193992,0.000034714867,0.000017228705,0.00016535184,0.000120548255,0.0003264674],"category_scores_gemma":[0.0000203539,0.00017295603,0.000050181567,0.00008370761,0.000039347793,0.000056142846,0.000024149036,0.00022796499,0.00009346068],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000036939062,0.000020323692,0.0002998507,0.000019945704,0.0000290991,0.000017403016,0.00005479118,0.0011017299,0.97782296,0.00024324699,0.00056839816,0.01978534],"study_design_scores_gemma":[0.0006114131,0.000087972476,0.00091429515,0.000042520238,0.000009449708,0.00001037045,0.000026994392,0.00018750946,0.995071,0.00070749223,0.0021081318,0.0002228712],"about_ca_topic_score_codex":0.000003921855,"about_ca_topic_score_gemma":0.0000059505696,"teacher_disagreement_score":0.01956247,"about_ca_system_score_codex":0.00011567465,"about_ca_system_score_gemma":2.3312519e-7,"threshold_uncertainty_score":0.70529425},"labels":[],"label_agreement":null},{"id":"W2024446752","doi":"10.1016/j.lwt.2006.03.003","title":"Effect of non-meat proteins on hydration and textural properties of pork meat gels enhanced with microbial transglutaminase","year":2006,"lang":"en","type":"article","venue":"LWT","topic":"Meat and Animal Product Quality","field":"Agricultural and Biological Sciences","cited_by":110,"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 Saskatchewan","funders":"","keywords":"Food science; Tissue transglutaminase; Gelatin; Soy protein; Chemistry; Sodium Caseinate; Bacteria; Substrate (aquarium); Biochemistry; Enzyme; Biology","score_opus":0.010194374950892522,"score_gpt":0.20074742969679232,"score_spread":0.1905530547458998,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2024446752","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9988485,0.000067781315,0.0000047991753,0.0001851202,0.000015798778,0.00046512048,0.00001061331,0.000013004314,0.00038923847],"genre_scores_gemma":[0.9995705,0.0000027520055,0.000031751675,0.00001358856,0.00010806358,0.000008838306,0.000013079124,7.648364e-7,0.00025068826],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9993418,0.000079951904,0.00015904635,0.00018176316,0.00012342777,0.00011402383],"domain_scores_gemma":[0.9998028,0.00003090734,0.00007253525,0.000037237456,0.000034591943,0.000021894186],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00009502372,0.000108156346,0.00019380967,0.0000064442024,0.000060449915,0.00001283972,0.000059963,0.00004497081,0.000018435558],"category_scores_gemma":[0.000012700403,0.000032327553,0.00003809543,0.00009611886,0.00009775025,0.000069388974,0.000008357026,0.000047974616,0.000001768245],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0005610768,0.00005939077,0.00089969253,0.000094107,0.0000042682213,5.513389e-7,0.00009207052,0.000002973252,0.9865094,0.000030494743,0.000011983086,0.011733994],"study_design_scores_gemma":[0.00024447433,0.0022902298,0.030712435,0.00010418803,0.00001186706,0.0000015385277,0.000023663835,0.0000069199564,0.96646637,0.000012721849,0.000041307027,0.000084281004],"about_ca_topic_score_codex":0.0004591758,"about_ca_topic_score_gemma":0.0004691342,"teacher_disagreement_score":0.029812742,"about_ca_system_score_codex":0.0000037276495,"about_ca_system_score_gemma":0.000001421428,"threshold_uncertainty_score":0.13182794},"labels":[],"label_agreement":null},{"id":"W2028120906","doi":"10.1016/j.lwt.2010.05.001","title":"Use of heated milk protein–sugar blends as antioxidant in dairy beverages enriched with linseed oil","year":2010,"lang":"en","type":"article","venue":"LWT","topic":"Protein Hydrolysis and Bioactive Peptides","field":"Biochemistry, Genetics and Molecular Biology","cited_by":42,"is_retracted":false,"has_abstract":false,"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":"Sugar; Monosaccharide; Chemistry; Food science; Lactose; Fructose; Sucrose; Polyunsaturated fatty acid; Lipid oxidation; Whey protein; Hexanal; Maillard reaction; Antioxidant; Trolox; Fatty acid; Biochemistry; Antioxidant capacity","score_opus":0.009415359196924187,"score_gpt":0.22866388054418427,"score_spread":0.21924852134726008,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2028120906","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9989356,0.00017698902,0.000042994547,0.00014667913,0.000036451333,0.00016290243,0.000015338099,0.0000124519365,0.00047061124],"genre_scores_gemma":[0.996727,0.00008446111,0.0016080876,0.000086977525,0.00007501951,0.000047049314,0.00004716612,0.000020903644,0.0013033529],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99902654,0.000052116513,0.00021917479,0.00033694736,0.00014136833,0.00022384575],"domain_scores_gemma":[0.9993369,0.000010091896,0.00010937058,0.0003788317,0.00010211261,0.00006267354],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000090514164,0.00017083922,0.00021288953,0.00007042573,0.00003528467,0.000020832393,0.0001527608,0.00018147475,0.000029138437],"category_scores_gemma":[0.000089937676,0.00013067586,0.00006850453,0.0001677598,0.00011817169,0.000009430916,0.00007274443,0.0001756495,0.0000047854955],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00031396,0.00014286059,0.0066217585,0.000026104026,0.000059657057,0.000012596011,0.000040925013,0.000014646499,0.99036324,0.00006047196,0.000030032343,0.0023137203],"study_design_scores_gemma":[0.00060359243,0.00038864202,0.013648716,0.000035083893,0.000013754936,0.000012909919,0.000021606735,0.000029047018,0.9805435,0.000035206307,0.004476434,0.00019149724],"about_ca_topic_score_codex":0.00043504644,"about_ca_topic_score_gemma":0.0005794439,"teacher_disagreement_score":0.009819758,"about_ca_system_score_codex":0.0000059985846,"about_ca_system_score_gemma":0.000040746876,"threshold_uncertainty_score":0.5328807},"labels":[],"label_agreement":null},{"id":"W2031014738","doi":"10.1016/j.lwt.2007.10.005","title":"Influence of harvest maturity on cut-edge browning of ‘Granny Smith’ fresh apple slices treated with anti-browning solution after cutting","year":2007,"lang":"en","type":"article","venue":"LWT","topic":"Plant Physiology and Cultivation Studies","field":"Agricultural and Biological Sciences","cited_by":26,"is_retracted":false,"has_abstract":false,"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":"Browning; Horticulture; Ripening; Starch; Harvest time; Maturity (psychological); Climacteric; Botany; Chemistry; Biology; Food science","score_opus":0.014628122755665347,"score_gpt":0.2167022229353876,"score_spread":0.20207410017972224,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2031014738","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.999081,0.00010414389,0.000008453306,0.00004765356,0.000013322451,0.000092206814,0.000047716472,0.000033052667,0.0005724128],"genre_scores_gemma":[0.9996556,0.000017204819,0.000103364786,0.00006755107,0.00004859348,0.0000061777805,0.00003116365,7.1485067e-7,0.00006962309],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.99924123,0.000034808774,0.0002123304,0.0001849405,0.0001279524,0.00019875093],"domain_scores_gemma":[0.9994694,0.0001816285,0.00018921946,0.00004017334,0.000089817535,0.00002975699],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00012008895,0.000110157496,0.0002012313,0.00001691184,0.00016254216,0.000008225491,0.000098077304,0.00007472179,0.000016824419],"category_scores_gemma":[0.000032880067,0.000042492327,0.00003837654,0.00027006026,0.00013225788,0.0001410032,0.00003362272,0.000098236385,0.000004664567],"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":[0.00018394318,0.000058659865,0.3307158,0.00002060468,0.00002246857,0.0000026620698,0.00021238455,0.000066617984,0.6675434,0.000075631346,0.00007660001,0.001021224],"study_design_scores_gemma":[0.00010968428,0.00014518584,0.8602756,0.0001364497,0.000010141345,0.000001991934,0.00029468318,0.000009448162,0.13841255,0.000024110308,0.0004947852,0.000085347936],"about_ca_topic_score_codex":0.00027164278,"about_ca_topic_score_gemma":0.0003247598,"teacher_disagreement_score":0.5295598,"about_ca_system_score_codex":0.0000069708212,"about_ca_system_score_gemma":0.0000014851672,"threshold_uncertainty_score":0.17327867},"labels":[],"label_agreement":null},{"id":"W2032378459","doi":"10.1006/fstl.2002.0919","title":"Determination of Gas Partial Pressures in Closed Respirometers using Gas Chromatography","year":2002,"lang":"en","type":"article","venue":"LWT","topic":"Advanced Chemical Sensor Technologies","field":"Engineering","cited_by":0,"is_retracted":false,"has_abstract":false,"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":"Respirometer; Chemistry; Volume (thermodynamics); Nitrogen; Gas chromatography; Partial pressure; Solubility; Chromatography; Sampling (signal processing); Analytical Chemistry (journal); Environmental chemistry; Oxygen; Thermodynamics; Organic chemistry","score_opus":0.021523765253742246,"score_gpt":0.23252945615305262,"score_spread":0.21100569089931037,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2032378459","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99705225,0.00033072056,0.0018706577,0.000014277586,0.000060798764,0.00007443085,0.0000026875227,0.00025988932,0.00033429603],"genre_scores_gemma":[0.98956716,0.000054991848,0.010335569,0.0000036912843,0.00001364331,0.0000053365143,7.518885e-7,0.000015244299,0.0000036312713],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99946123,0.000007642604,0.0001750854,0.00010004862,0.00009048611,0.00016548815],"domain_scores_gemma":[0.99974805,0.000038153146,0.00003160397,0.00015601025,0.000008941135,0.000017220553],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000008929739,0.000084524036,0.00013066671,0.00014991564,0.00000989805,0.000005130553,0.000100557794,0.00008484943,0.000021846192],"category_scores_gemma":[0.00005129628,0.00008946032,0.00003663096,0.00026456174,0.000054156735,0.00008502827,0.000017664604,0.00009020372,0.0000020830448],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000002932878,0.00001481463,0.0010438234,0.00004822948,0.0000055673163,0.000007301847,0.00007536668,0.0060201134,0.97686696,0.000020989863,0.000039181887,0.015854716],"study_design_scores_gemma":[0.00017946564,0.000015600954,0.00031543375,0.000036655812,0.0000059113117,0.0000023203363,0.00001688855,0.08416159,0.914076,0.000583986,0.00051255384,0.00009364028],"about_ca_topic_score_codex":0.000006331254,"about_ca_topic_score_gemma":0.0000039456063,"teacher_disagreement_score":0.07814147,"about_ca_system_score_codex":0.000024916963,"about_ca_system_score_gemma":1.02228924e-7,"threshold_uncertainty_score":0.36480862},"labels":[],"label_agreement":null},{"id":"W2032841858","doi":"10.1016/j.lwt.2011.06.016","title":"Effects of fiber addition on antioxidant capacity and nutritional quality of wheat bread","year":2011,"lang":"en","type":"article","venue":"LWT","topic":"Food composition and properties","field":"Nursing","cited_by":115,"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":"Food science; Resistant starch; Dietary fiber; Chemistry; Fiber; Antioxidant; Antioxidant capacity; Starch; Wheat flour; Biochemistry","score_opus":0.04786085920309134,"score_gpt":0.25923347025279087,"score_spread":0.2113726110496995,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2032841858","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99482,0.00010532863,0.000010051685,0.00011379283,0.00012263242,0.00010257677,0.000059323258,0.000017853461,0.004648441],"genre_scores_gemma":[0.9992504,0.000005468418,0.00056203885,0.00010303094,0.000029881436,0.000005475412,0.000008902818,0.0000045478905,0.000030270816],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99946994,0.00011167043,0.00014793532,0.000090152455,0.00011498343,0.000065296284],"domain_scores_gemma":[0.9996817,0.00009752343,0.000064697575,0.00008046072,0.000050206443,0.00002537885],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00004900769,0.00005791685,0.00012772872,0.00003917832,0.000032472268,0.0000034744792,0.000031766907,0.000041641182,0.00015384836],"category_scores_gemma":[0.000021603448,0.000050295705,0.000038599024,0.000037956426,0.00008944608,0.000060881117,0.000008251146,0.000051130617,0.000011190307],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00436844,0.0007952159,0.0010244001,0.0015011042,0.000046524612,0.0000014093773,0.002289603,0.0000011452779,0.9692286,0.004025955,0.0025349674,0.0141825825],"study_design_scores_gemma":[0.0005558908,0.00080901606,0.1631558,0.0002447316,0.000011566178,0.0000030022627,0.000018311839,0.0000076012943,0.8328216,0.001911005,0.00040010188,0.000061360326],"about_ca_topic_score_codex":0.00019866826,"about_ca_topic_score_gemma":0.0000058128853,"teacher_disagreement_score":0.1621314,"about_ca_system_score_codex":0.000009319603,"about_ca_system_score_gemma":0.0000011312463,"threshold_uncertainty_score":0.20509994},"labels":[],"label_agreement":null},{"id":"W2035507903","doi":"10.1016/j.lwt.2014.10.066","title":"Optimization of formulation and influence of environmental stresses on stability of lycopene-microemulsion","year":2014,"lang":"en","type":"article","venue":"LWT","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":32,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Agriculture and Agri-Food Canada","funders":"","keywords":"Microemulsion; Lycopene; Chemistry; Thermal stability; Chromatography; Chemical engineering; Food science; Organic chemistry; Biochemistry; Pulmonary surfactant; Carotenoid","score_opus":0.012184463841311234,"score_gpt":0.19704895329969663,"score_spread":0.1848644894583854,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2035507903","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99963427,0.00002563347,0.000030334846,0.000016802922,0.000009488916,0.00013615093,0.000031115516,0.0000034752672,0.000112734626],"genre_scores_gemma":[0.9997787,0.000011721359,0.00018265111,0.0000044201815,0.000008082952,0.0000018234562,0.000009887021,2.5919778e-7,0.0000024943668],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9995501,0.000045183693,0.00017214958,0.00008632103,0.000103640865,0.00004257633],"domain_scores_gemma":[0.999702,0.00007351445,0.00015165917,0.000042617423,0.000017054756,0.000013171362],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000079267,0.000039614886,0.00009566533,0.0000049059877,0.00001904055,0.0000025527422,0.000060208207,0.00003407472,0.000035749847],"category_scores_gemma":[0.000041902003,0.00001621578,0.000015272333,0.000038779726,0.000041022497,0.000075053766,0.0000311143,0.000016341404,4.782596e-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":[0.000024441142,0.00004366188,0.043731496,0.000021700753,0.0000015277536,9.048283e-9,0.000039590966,0.0025779605,0.94539344,0.000067085784,6.513502e-7,0.008098439],"study_design_scores_gemma":[0.0000625136,0.000314798,0.36019015,0.00003061613,0.0000018714993,1.4585574e-7,0.000038030754,0.00073585863,0.6385176,0.00005851503,0.000022855587,0.000027048882],"about_ca_topic_score_codex":0.000087423025,"about_ca_topic_score_gemma":0.00002085417,"teacher_disagreement_score":0.31645864,"about_ca_system_score_codex":0.0000065805793,"about_ca_system_score_gemma":3.5894868e-7,"threshold_uncertainty_score":0.06612603},"labels":[],"label_agreement":null},{"id":"W2036023746","doi":"10.1006/fstl.2000.0719","title":"Elastic Modulus as an Indicator of Macroscopic Hardness of Fat Crystal Networks","year":2001,"lang":"en","type":"article","venue":"LWT","topic":"Food Chemistry and Fat Analysis","field":"Agricultural and Biological Sciences","cited_by":51,"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":"Elastic modulus; Elasticity (physics); Materials science; Crystal (programming language); Shear modulus; Young's modulus; Moduli; Composite material; Crystallography; Mathematics; Physics; Chemistry; Computer science","score_opus":0.010488675020249466,"score_gpt":0.22002396709960007,"score_spread":0.2095352920793506,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2036023746","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99882007,0.00009715485,0.000025802748,0.00005049404,0.00005494968,0.000030198245,0.000012961429,0.000013646509,0.0008947295],"genre_scores_gemma":[0.9993773,0.00002682702,0.000020677968,0.000026220825,0.00012646294,0.0000022873119,0.000042899333,4.501125e-7,0.00037684693],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9994205,0.000018481562,0.00016000525,0.00014563811,0.00011720555,0.0001381177],"domain_scores_gemma":[0.9997301,0.000023794777,0.00009159642,0.000056332432,0.000027537066,0.00007064965],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000030331224,0.00007089764,0.00015759781,0.0000054061493,0.000046943762,0.000009959742,0.00018620105,0.000078059595,0.0006168674],"category_scores_gemma":[0.00001324233,0.00002851568,0.00007019542,0.00023803099,0.000072584946,0.000050934803,0.000032775235,0.000054987813,0.000004493565],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000055391105,0.0001793268,0.046779975,0.0000143344,0.00003582487,0.0000060449315,0.00006062517,0.00013323218,0.94345725,0.00008121864,0.00013474119,0.009062018],"study_design_scores_gemma":[0.00071273884,0.0017940874,0.33368504,0.00012044333,0.00022376783,0.000030619743,0.0015435668,0.0062832707,0.64647573,0.0017062294,0.0067211674,0.00070335215],"about_ca_topic_score_codex":0.00013233552,"about_ca_topic_score_gemma":0.00008022874,"teacher_disagreement_score":0.29698154,"about_ca_system_score_codex":0.0000048832594,"about_ca_system_score_gemma":0.0000011377123,"threshold_uncertainty_score":0.67542654},"labels":[],"label_agreement":null},{"id":"W2036871725","doi":"10.1016/j.lwt.2013.08.014","title":"Effect of processing treatments and storage conditions on stability of fruit juice based beverages enriched with dietary fibers alone and in mixture with xanthan gum","year":2013,"lang":"en","type":"article","venue":"LWT","topic":"Polysaccharides Composition and Applications","field":"Agricultural and Biological Sciences","cited_by":41,"is_retracted":false,"has_abstract":false,"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":"Food science; Chemistry; Pasteurization; Xanthan gum; Guar gum; Viscosity; Turbidity; Polysaccharide; Rheology; Biochemistry; Materials science; Composite material","score_opus":0.009268135771114823,"score_gpt":0.22353832345300675,"score_spread":0.21427018768189193,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2036871725","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99898344,0.00005931417,0.0000037943073,0.0004946213,0.0000020952823,0.00032970755,0.000047728397,0.000010632962,0.00006868222],"genre_scores_gemma":[0.9997326,0.0000042720017,0.00010443855,0.000044648576,0.000003971691,0.000058042413,0.00003902664,6.0501213e-7,0.000012371816],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.9995801,0.000043620723,0.000082500024,0.00014352484,0.00007396157,0.00007633717],"domain_scores_gemma":[0.99968994,0.00014495733,0.00006108651,0.000036845857,0.00002537047,0.000041828363],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000032893946,0.00007843579,0.0001356175,0.000013376147,0.000061945684,0.000012452735,0.000037126945,0.000027960903,0.00004602182],"category_scores_gemma":[0.0000040203936,0.000027255044,0.000010915012,0.00018134635,0.000092705544,0.00007293048,0.00000832635,0.0000417422,4.6600994e-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":[0.00013280078,0.00019678558,0.10290728,0.000052875712,0.000012835348,0.0000010251305,0.00011214452,0.000013655261,0.8905177,0.00000678749,0.000011115781,0.006034984],"study_design_scores_gemma":[0.00047709662,0.0010448123,0.8809581,0.00007716047,0.000023830875,0.0000016099419,0.000090400674,0.00019420983,0.117019005,0.000036685586,0.0000053392937,0.00007173811],"about_ca_topic_score_codex":0.00022971736,"about_ca_topic_score_gemma":0.0001660267,"teacher_disagreement_score":0.77805084,"about_ca_system_score_codex":0.000007942725,"about_ca_system_score_gemma":0.0000022010843,"threshold_uncertainty_score":0.111142844},"labels":[],"label_agreement":null},{"id":"W2037100086","doi":"10.1016/j.lwt.2009.05.002","title":"Effect of high pressure treatment on thermal and rheological properties of lentil flour slurry","year":2009,"lang":"en","type":"article","venue":"LWT","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":50,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"McGill University; Polymer Source (Canada)","funders":"","keywords":"Rheology; Slurry; Starch gelatinization; Materials science; Water content; Moisture; Starch; Fourier transform infrared spectroscopy; Differential scanning calorimetry; Viscoelasticity; Rheometry; Dispersion (optics); Retrogradation (starch); Analytical Chemistry (journal); Chemistry; Food science; Composite material; Chemical engineering; Chromatography; Amylose; Thermodynamics","score_opus":0.01997720558433042,"score_gpt":0.213208772441067,"score_spread":0.1932315668567366,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2037100086","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99781275,0.0009381778,8.9744724e-8,0.00026528517,0.00004286957,0.00030492508,0.00001119177,0.000020222893,0.0006044985],"genre_scores_gemma":[0.99955595,0.000015881897,0.000004781918,0.000016780332,0.00006514402,0.0000123557,0.0000019116142,3.0382907e-7,0.0003269023],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9993731,0.00014239989,0.00012727283,0.00013805248,0.0001152031,0.000103979735],"domain_scores_gemma":[0.9997944,0.000053563745,0.000063077416,0.000048009137,0.000014988777,0.000025964917],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000083253726,0.00009205403,0.00021495819,0.0000044598523,0.00004044844,0.000007089786,0.00009498794,0.00006924382,0.000036371224],"category_scores_gemma":[0.00002201162,0.000023285824,0.000048846465,0.0000407707,0.000055057233,0.000026234158,0.000019264024,0.00003336361,0.0000031750242],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0002669527,0.00011291203,0.0017339527,0.000022201517,0.000020624364,0.0000016245393,0.000053090243,0.000009428219,0.8883668,0.00031443816,0.000018711997,0.10907923],"study_design_scores_gemma":[0.00024671952,0.010781699,0.06665432,0.00006286012,0.000020040143,0.0000028220368,0.000015321357,0.00002019257,0.9213845,0.000050954397,0.0006926097,0.000067939196],"about_ca_topic_score_codex":0.00016043932,"about_ca_topic_score_gemma":0.000008565138,"teacher_disagreement_score":0.109011285,"about_ca_system_score_codex":0.000004892012,"about_ca_system_score_gemma":6.4630774e-7,"threshold_uncertainty_score":0.09495683},"labels":[],"label_agreement":null},{"id":"W2043563622","doi":"10.1016/j.lwt.2006.01.004","title":"Drying kinetics of whole durum wheat pasta according to temperature and relative humidity","year":2006,"lang":"en","type":"article","venue":"LWT","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":50,"is_retracted":false,"has_abstract":false,"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":"Relative humidity; Bran; Thermal diffusivity; Moisture; Arrhenius equation; Chemistry; Humidity; Equilibrium moisture content; Water content; Activation energy; Food science; Thermodynamics; Organic chemistry","score_opus":0.015007785234174785,"score_gpt":0.20959819810740907,"score_spread":0.19459041287323428,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2043563622","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9973023,0.00018234461,0.000017742894,0.0013812261,0.00006391663,0.00007332473,0.00001892467,0.000028684482,0.00093154015],"genre_scores_gemma":[0.99893105,0.0000063071666,0.000396035,0.00008462006,0.00016522116,0.0000022293927,0.000014277669,7.2147714e-7,0.0003995671],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99945444,0.000020995214,0.00012222813,0.00016463861,0.00009123816,0.00014644545],"domain_scores_gemma":[0.9997896,0.000060572882,0.000034284265,0.000032987096,0.000039905575,0.000042635435],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000045421722,0.00007623061,0.00011175208,0.0000083547075,0.000099827266,0.000033714183,0.00006782622,0.000064080086,0.000008670964],"category_scores_gemma":[0.00002677542,0.000030786898,0.000029199078,0.000141981,0.000020844998,0.00006777403,0.000058541784,0.00008153442,0.0000035864614],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000007255481,0.000016919656,0.0042349934,0.0000047321005,0.0000022355923,7.9856716e-7,0.00007975881,0.00010071148,0.9902213,0.0002023086,0.00029869739,0.0048302887],"study_design_scores_gemma":[0.00033190518,0.000784282,0.19057594,0.00026691146,0.000032012274,0.000009798715,0.002561539,0.00033835162,0.7847969,0.0029506814,0.016835274,0.0005163801],"about_ca_topic_score_codex":0.00033461614,"about_ca_topic_score_gemma":0.00028502973,"teacher_disagreement_score":0.20542438,"about_ca_system_score_codex":0.000007613211,"about_ca_system_score_gemma":5.6968094e-7,"threshold_uncertainty_score":0.12554532},"labels":[],"label_agreement":null},{"id":"W2044936119","doi":"10.1016/j.lwt.2005.03.017","title":"Effects of caseinate, whey and milk powders on the texture and microstructure of emulsified chicken meat batters","year":2005,"lang":"en","type":"article","venue":"LWT","topic":"Meat and Animal Product Quality","field":"Agricultural and Biological Sciences","cited_by":44,"is_retracted":false,"has_abstract":false,"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","keywords":"Food science; Skimmed milk; Whey protein; Ingredient; Chemistry; Texture (cosmology); Microstructure; Whey protein isolate","score_opus":0.011809560756410431,"score_gpt":0.20639665471229726,"score_spread":0.19458709395588683,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2044936119","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99453986,0.00056788506,1.06380526e-7,0.0044740243,0.000025795887,0.00014761662,0.000017266711,0.000006708448,0.00022075849],"genre_scores_gemma":[0.9990554,0.000060155464,0.000013989877,0.0006424253,0.00008263178,0.0000011666165,0.0000040111227,5.362077e-7,0.00013969022],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99947876,0.00006494566,0.00010324721,0.00015864652,0.000091037764,0.00010335251],"domain_scores_gemma":[0.99969786,0.00015173052,0.00005613046,0.000039758987,0.000019622405,0.000034878383],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000068167785,0.00008780689,0.00013468176,0.000004584472,0.000073761454,0.00001272788,0.00008329148,0.000057484856,0.00005374754],"category_scores_gemma":[0.00004622624,0.000025536667,0.000030166277,0.00006653652,0.00011861756,0.000033781405,0.000032065618,0.00008163467,0.0000011999234],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000039378745,0.000017808205,0.002461625,0.000037417187,0.0000089374025,8.437969e-7,0.00031244068,3.163952e-7,0.98576474,0.00024444566,0.0007702446,0.010341787],"study_design_scores_gemma":[0.00018091092,0.00022501075,0.44419602,0.000040587413,0.000015602538,0.0000066965163,0.00030800208,0.0000073254873,0.5515184,0.0002958227,0.0031030874,0.00010257896],"about_ca_topic_score_codex":0.000094469266,"about_ca_topic_score_gemma":0.00012817231,"teacher_disagreement_score":0.4417344,"about_ca_system_score_codex":0.00000224126,"about_ca_system_score_gemma":5.6444304e-7,"threshold_uncertainty_score":0.104135506},"labels":[],"label_agreement":null},{"id":"W2045283192","doi":"10.1016/j.lwt.2007.02.022","title":"Early detection of apple bruises on different background colors using hyperspectral imaging","year":2007,"lang":"en","type":"article","venue":"LWT","topic":"Spectroscopy and Chemometric Analyses","field":"Chemistry","cited_by":270,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Agriculture and Agri-Food Canada; McGill University","funders":"","keywords":"Hyperspectral imaging; Multispectral image; Bruise; Dimensionality reduction; Artificial intelligence; Wavelength; Remote sensing; Computer science; Computer vision; Pattern recognition (psychology); Optics; Physics; Geology; Medicine","score_opus":0.024561654935647933,"score_gpt":0.29154749470324093,"score_spread":0.266985839767593,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2045283192","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99019575,0.00021826038,0.0028426694,0.000011340798,0.000057429177,0.000028699866,0.0000052399196,0.0000501182,0.006590493],"genre_scores_gemma":[0.9992274,0.000008099363,0.0002567796,0.000024807468,0.00015648022,0.0000014379558,0.0000035966232,0.0000167761,0.00030463195],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9991481,0.000005012798,0.00019656833,0.00019881094,0.00019331057,0.00025820488],"domain_scores_gemma":[0.99953663,0.00009072799,0.00010514099,0.00017456012,0.0000331726,0.00005974104],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00003906209,0.00013096162,0.00019141384,0.00014186595,0.000080555496,0.000022891456,0.00010457306,0.00006142633,0.000351181],"category_scores_gemma":[0.00002214196,0.0001216114,0.00009886167,0.0002987838,0.000058518424,0.00005581196,0.000021244976,0.00014487773,0.0000080939935],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000069709335,0.000097499884,0.0153730465,0.000028141843,0.000043280696,0.0000055416513,0.000090452006,0.000010204761,0.9835134,0.00011357047,0.000011029885,0.00064409716],"study_design_scores_gemma":[0.0002798386,0.000032545908,0.0082179345,0.000014228185,0.00009051419,0.000007691717,0.0010782385,0.00018663426,0.98979235,0.000091240945,0.00008362631,0.00012517131],"about_ca_topic_score_codex":0.0003240866,"about_ca_topic_score_gemma":0.0000258293,"teacher_disagreement_score":0.009031641,"about_ca_system_score_codex":0.0001785898,"about_ca_system_score_gemma":0.0000040505893,"threshold_uncertainty_score":0.4959169},"labels":[],"label_agreement":null},{"id":"W2045830810","doi":"10.1016/j.lwt.2008.03.010","title":"Change in anthocyanin concentrations in red apricot fruits during ripening","year":2008,"lang":"en","type":"article","venue":"LWT","topic":"Phytochemicals and Antioxidant Activities","field":"Medicine","cited_by":93,"is_retracted":false,"has_abstract":false,"route_ca_aff":false,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"","funders":"Ministry of Agriculture - Saskatchewan","keywords":"Anthocyanin; Flesh; Ripening; Cultivar; Peonidin; Prunus armeniaca; Cyanidin; Chemistry; Pigment; Prunus; Horticulture; Rosaceae; Botany; Food science; Biology; Delphinidin","score_opus":0.05312644817802567,"score_gpt":0.2887954382959135,"score_spread":0.2356689901178878,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2045830810","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9964012,0.00027279215,0.0000039415854,0.0004655657,0.000041377072,0.0001763801,0.0000024164378,0.000039791365,0.0025965364],"genre_scores_gemma":[0.9991293,0.00016667956,0.00018833169,0.000121001634,0.00013340429,0.000029842215,0.0000070863193,0.000008117446,0.00021625301],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.99943703,0.000013502487,0.00014229675,0.00012786238,0.00009024139,0.00018905933],"domain_scores_gemma":[0.99981135,0.000023272889,0.000028418282,0.00008495704,0.000010790928,0.000041223455],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000022776616,0.00006814839,0.00016919222,0.00008008689,0.000036141966,0.0000040584155,0.000031740623,0.000044955475,0.00004786192],"category_scores_gemma":[0.000039373495,0.0000667478,0.000025711528,0.00018757435,0.000034182707,0.00011726504,0.000016625216,0.00013956203,0.00000648555],"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":[0.00003079201,0.00008153661,0.39220217,0.000027438511,0.000002935675,0.00020382063,0.0016573527,9.2176066e-7,0.60554504,0.00005155763,0.000050688577,0.00014571093],"study_design_scores_gemma":[0.0010515389,0.000017985238,0.69611,0.00020293833,0.000002772081,0.000059134647,0.00010138949,0.00024957894,0.3019693,0.000021097421,0.0001442062,0.00007005722],"about_ca_topic_score_codex":0.00009248031,"about_ca_topic_score_gemma":0.00005323043,"teacher_disagreement_score":0.30390784,"about_ca_system_score_codex":0.000046329325,"about_ca_system_score_gemma":0.000009137707,"threshold_uncertainty_score":0.27218962},"labels":[],"label_agreement":null},{"id":"W2046941345","doi":"10.1006/fstl.2000.0646","title":"Microstructural Properties of Heat-set Whey Protein Gels: Effect of pH","year":2000,"lang":"en","type":"article","venue":"LWT","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":26,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"McGill University; Agriculture and Agri-Food Canada","funders":"Agriculture and Agri-Food Canada","keywords":"Bovine serum albumin; Chemistry; Electron micrographs; Microstructure; Whey protein; Transmission electron microscopy; Micrograph; Chromatography; Scanning electron microscope; Crystallography; Chemical engineering; Materials science; Electron microscope; Nanotechnology; Composite material","score_opus":0.01994560214540147,"score_gpt":0.20879745931044935,"score_spread":0.18885185716504788,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2046941345","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9976045,0.0007081991,4.2846164e-8,0.00012893147,0.000049403327,0.0006727949,0.000037998685,0.00003209954,0.00076603476],"genre_scores_gemma":[0.99913114,0.00000522306,0.000020900414,0.000013074954,0.00009409898,0.00004143122,0.0000073182755,8.848655e-7,0.0006859204],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9990653,0.00014871608,0.00025519312,0.00016913109,0.00018122465,0.00018043428],"domain_scores_gemma":[0.99976873,0.000019194016,0.00006206402,0.00008023747,0.000033765053,0.000035977373],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00012480788,0.00011907406,0.00026575138,0.000006542114,0.000051835472,0.000014677229,0.0002555398,0.00007760366,0.00042861036],"category_scores_gemma":[0.000028046672,0.00003559288,0.00008989389,0.00012507472,0.000103336206,0.000071293856,0.00003408671,0.00006652721,0.000034923694],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0001043926,0.000011199629,0.00087261735,0.00007803011,0.000009874597,6.751818e-7,0.0000928782,0.0000021496735,0.96887404,0.0000071155328,0.000055034474,0.029891996],"study_design_scores_gemma":[0.00013863301,0.00077570573,0.005121362,0.0001231557,0.0000048579227,0.000007654126,0.000031938856,0.0000075915013,0.9907586,0.000042694384,0.0028940274,0.00009376325],"about_ca_topic_score_codex":0.001087003,"about_ca_topic_score_gemma":0.000089286936,"teacher_disagreement_score":0.029798234,"about_ca_system_score_codex":0.000011180941,"about_ca_system_score_gemma":0.0000016360005,"threshold_uncertainty_score":0.46929827},"labels":[],"label_agreement":null},{"id":"W2049966406","doi":"10.1016/j.lwt.2014.10.008","title":"Inhibitory effects of propyl gallate on browning and its relationship to active oxygen metabolism in pericarp of harvested longan fruit","year":2014,"lang":"en","type":"article","venue":"LWT","topic":"Postharvest Quality and Shelf Life Management","field":"Agricultural and Biological Sciences","cited_by":108,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Agriculture and Agri-Food Canada","funders":"Fuzhou University; Specialized Research Fund for the Doctoral Program of Higher Education of China; Fujian Agriculture and Forestry University; Natural Science Foundation of Fujian Province; National Natural Science Foundation of China","keywords":"Browning; Chemistry; Propyl gallate; Polyphenol oxidase; APX; Peroxidase; Superoxide dismutase; Ascorbic acid; Catalase; Antioxidant; Biochemistry; Food science; Lipid peroxidation; Enzyme","score_opus":0.023530058991853325,"score_gpt":0.23365191307360905,"score_spread":0.21012185408175574,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2049966406","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99785084,0.00006064559,0.0000042674005,0.0006848541,0.00004886573,0.00031037655,0.0000053452927,0.000013522515,0.001021289],"genre_scores_gemma":[0.99933535,0.0000055487994,0.000051846604,0.00016630585,0.00005086754,0.0000141937635,0.000005679779,8.190785e-7,0.0003694142],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.999087,0.00023951044,0.00020193213,0.00018395891,0.0001555816,0.0001320609],"domain_scores_gemma":[0.9993817,0.00038261613,0.00009742601,0.000045809622,0.000030586067,0.00006187095],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00023196547,0.00008604765,0.00019750358,0.000032096996,0.000046602952,0.000014600107,0.00009882608,0.00005628525,0.000008930305],"category_scores_gemma":[0.00036009066,0.000038686376,0.00003438654,0.0002673924,0.000026162532,0.00010346889,0.00006610868,0.000088574656,0.000007354702],"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":[0.00021076122,0.0003038911,0.038819578,0.00032246957,0.000043519387,0.0000042873558,0.003969904,0.00009856111,0.8946002,0.028513182,0.000108884466,0.03300473],"study_design_scores_gemma":[0.0001538008,0.00020845408,0.9266618,0.00010246275,0.000009474871,2.3109212e-7,0.00013180947,0.000025661671,0.07084783,0.00028188928,0.001493547,0.00008303331],"about_ca_topic_score_codex":0.000120191835,"about_ca_topic_score_gemma":0.0002946948,"teacher_disagreement_score":0.88784224,"about_ca_system_score_codex":0.00000990895,"about_ca_system_score_gemma":0.0000012772831,"threshold_uncertainty_score":0.15775847},"labels":[],"label_agreement":null},{"id":"W2051173821","doi":"10.1016/j.lwt.2006.08.016","title":"Assessment of color development due to twin-screw extrusion of rice–glucose–lysine blend using image analysis","year":2006,"lang":"en","type":"article","venue":"LWT","topic":"Food composition and properties","field":"Nursing","cited_by":16,"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 Manitoba","funders":"","keywords":"Extrusion; Lysine; Materials science; Composite material; Food science; Mathematics; Chemistry; Biochemistry","score_opus":0.020336939069437666,"score_gpt":0.29225159875423895,"score_spread":0.2719146596848013,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2051173821","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.98949087,0.00014903606,0.0061094277,0.00025352006,0.0001310056,0.00016882997,0.000009823032,0.000028372902,0.0036591087],"genre_scores_gemma":[0.91717094,8.680323e-7,0.082568705,0.00009132272,0.000031504027,0.000005433744,0.000026963973,0.000012139043,0.000092117785],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9987806,0.00007813617,0.00045603485,0.00020192738,0.00030645993,0.00017686089],"domain_scores_gemma":[0.99936646,0.00003438983,0.00017081178,0.00022076326,0.00015904807,0.000048513317],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00012646784,0.00012814146,0.00036516966,0.00032961398,0.000094649964,0.00002511881,0.000121127356,0.00004484656,0.00015125278],"category_scores_gemma":[0.000007242669,0.00011498016,0.00011034666,0.0007659546,0.000034863984,0.00008379843,0.00006917394,0.000059119895,0.0000074616755],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00018744703,0.00019407514,0.0012688575,0.00010009295,0.00015018399,0.0000059262547,0.00032084459,0.0043938803,0.98978007,0.000056859484,0.00014595904,0.0033957863],"study_design_scores_gemma":[0.00037409744,0.0002818179,0.106850795,0.00008813157,0.00031836843,0.0000033100653,0.000096078824,0.007847549,0.881074,0.000036223417,0.0028566648,0.00017297087],"about_ca_topic_score_codex":0.0005323386,"about_ca_topic_score_gemma":0.000081831146,"teacher_disagreement_score":0.108706094,"about_ca_system_score_codex":0.00012206738,"about_ca_system_score_gemma":0.000019258096,"threshold_uncertainty_score":0.46887547},"labels":[],"label_agreement":null},{"id":"W2051825183","doi":"10.1016/j.lwt.2008.05.016","title":"Detection of occluded small objects in glass bottles filled with beverages via ultrasound center frequency tracing","year":2008,"lang":"en","type":"article","venue":"LWT","topic":"Ultrasonics and Acoustic Wave Propagation","field":"Engineering","cited_by":7,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Guelph; University of Waterloo","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Tracing; Center (category theory); High frequency ultrasound; Center frequency; Materials science; Ultrasound; Optics; Acoustics; Computer science; Physics; Chemistry","score_opus":0.007511343203575126,"score_gpt":0.172541803956641,"score_spread":0.16503046075306588,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2051825183","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9590196,0.00012107896,0.039723627,0.000004409123,0.000105073195,0.00012156761,0.0000067886085,0.00007031251,0.0008275563],"genre_scores_gemma":[0.99772555,0.00007828667,0.002092923,0.0000071699674,0.000034580116,0.000009137355,0.000010485705,0.000021248608,0.00002063545],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9994351,0.00001423517,0.00018224484,0.00011698769,0.00008759492,0.00016378297],"domain_scores_gemma":[0.99973476,0.00006523694,0.00003781184,0.000102613245,0.000030777755,0.000028798666],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000036562964,0.000110238456,0.00014118699,0.000080129554,0.000040992956,0.0000086926075,0.00005360988,0.000060054455,0.00001370342],"category_scores_gemma":[0.00002808207,0.00009956684,0.000027394606,0.00015452909,0.000022565946,0.00008812393,0.000004017908,0.00012307131,0.0000036649146],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000014265658,0.00004299942,0.008432829,0.00008628824,0.00002495229,0.0000141291,0.0014033196,0.015591228,0.97343814,0.000006994127,0.0000053164463,0.00093952304],"study_design_scores_gemma":[0.0015516587,0.00015978422,0.092941165,0.00019675924,0.000024145731,0.00019394903,0.0002599222,0.025727624,0.8782426,0.00030701427,0.000023605238,0.0003717598],"about_ca_topic_score_codex":0.0000880735,"about_ca_topic_score_gemma":0.00044531602,"teacher_disagreement_score":0.09519554,"about_ca_system_score_codex":0.000053544543,"about_ca_system_score_gemma":0.000004662594,"threshold_uncertainty_score":0.40602177},"labels":[],"label_agreement":null},{"id":"W2052319556","doi":"10.1016/s0023-6438(02)00175-5","title":"Kinetics of tofu color changes during deep-fat frying","year":2003,"lang":"en","type":"article","venue":"LWT","topic":"Edible Oils Quality and Analysis","field":"Chemistry","cited_by":79,"is_retracted":false,"has_abstract":false,"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":"Lightness; Activation energy; Arrhenius equation; Kinetics; Chemistry; Hue; Color difference; Decomposition; Reaction rate constant; Food science; Thermodynamics; Analytical Chemistry (journal); Mathematics; Chromatography; Physical chemistry; Physics; Optics; Organic chemistry; Computer science","score_opus":0.020816570625512437,"score_gpt":0.2500585573393102,"score_spread":0.22924198671379778,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2052319556","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.97471094,0.00066869543,0.00008731075,0.00009134132,0.000050837698,0.000011517959,0.0000055545697,0.00003053434,0.024343269],"genre_scores_gemma":[0.9960481,0.00022188858,0.0006707008,0.000045735793,0.00011344846,0.000004186958,0.0000054250113,0.000010251014,0.002880286],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99941313,0.000016557098,0.00014670883,0.00012958489,0.00013472605,0.00015930868],"domain_scores_gemma":[0.99960065,0.000050440187,0.000077400735,0.000194036,0.000033073364,0.0000444099],"candidate_categories":["insufficient_payload"],"consensus_categories":[],"category_scores_codex":[0.000030037938,0.00007864453,0.00015803504,0.00003204504,0.000037570433,0.0000112698945,0.0000921534,0.000076066615,0.0011485099],"category_scores_gemma":[0.00010335819,0.0000792278,0.000059498532,0.00012559208,0.00003458709,0.000024370882,0.00002186136,0.00007687711,0.000014055229],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000005280384,0.000053852145,0.0022681898,0.0007429154,0.000045926776,0.000006966351,0.00047225296,0.0000561501,0.9952649,0.0007397373,0.0000410985,0.00030273446],"study_design_scores_gemma":[0.00020321645,0.000007846558,0.00004464579,0.0000793984,0.000040259976,0.0000022601528,0.0006526381,0.000059964288,0.9962863,0.00017349611,0.0023552862,0.0000947016],"about_ca_topic_score_codex":0.000022084138,"about_ca_topic_score_gemma":0.00010156134,"teacher_disagreement_score":0.021462983,"about_ca_system_score_codex":0.000017502945,"about_ca_system_score_gemma":0.0000011520245,"threshold_uncertainty_score":0.99976456},"labels":[],"label_agreement":null},{"id":"W2052452592","doi":"10.1016/j.lwt.2011.06.007","title":"Physical and nutritional evaluation of wheat cookies supplemented with pulse flours of different particle sizes","year":2011,"lang":"en","type":"article","venue":"LWT","topic":"Food composition and properties","field":"Nursing","cited_by":223,"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 Manitoba","funders":"","keywords":"Food science; Wheat flour; Mathematics; Chemistry","score_opus":0.052555369338080096,"score_gpt":0.28051769889404926,"score_spread":0.22796232955596918,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2052452592","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99889785,0.00009148239,0.000008526885,0.00033010126,0.00003437492,0.00013768449,0.000016536189,0.00001052761,0.0004729004],"genre_scores_gemma":[0.9997686,0.0000017677323,0.00014656784,0.000021927683,0.000020813502,0.00001532992,0.000013524121,0.0000046788587,0.000006755254],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9994659,0.000072258146,0.00009762403,0.00007418515,0.00022337613,0.00006669192],"domain_scores_gemma":[0.9997314,0.00002411067,0.000037169313,0.00006966271,0.000114172086,0.000023472825],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000040498464,0.00005378775,0.00010301435,0.000019015812,0.000028798793,0.0000050670396,0.000028301189,0.0000123682175,0.00014492744],"category_scores_gemma":[0.0000071027944,0.000038310693,0.000018626437,0.000036741607,0.00008946719,0.000058564434,0.000009894875,0.000025889258,0.0000011053692],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.010182204,0.0019739126,0.052940078,0.00028329753,0.0001686758,7.46486e-7,0.0159217,0.000041811003,0.89373934,0.004565403,0.0004901112,0.01969274],"study_design_scores_gemma":[0.001444458,0.0015182045,0.05931474,0.00007243503,0.00009103221,0.0000018355219,0.0004782768,0.0032551414,0.93178606,0.0019643256,0.000016407077,0.000057082114],"about_ca_topic_score_codex":0.00004509985,"about_ca_topic_score_gemma":0.000029853762,"teacher_disagreement_score":0.038046744,"about_ca_system_score_codex":0.000009571592,"about_ca_system_score_gemma":0.0000023743464,"threshold_uncertainty_score":0.15868539},"labels":[],"label_agreement":null},{"id":"W2054031186","doi":"10.1006/fstl.2001.0860","title":"Influence of Simulated Apple Cider Composition on the Heat Resistance of Escherichia coli O157:H7","year":2002,"lang":"en","type":"article","venue":"LWT","topic":"Listeria monocytogenes in Food Safety","field":"Biochemistry, Genetics and Molecular Biology","cited_by":20,"is_retracted":false,"has_abstract":false,"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 Guelph","funders":"","keywords":"Brix; Titratable acid; Food science; Chemistry; Mathematics; Sugar","score_opus":0.03718973037143255,"score_gpt":0.27588506026586046,"score_spread":0.2386953298944279,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2054031186","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9976939,0.0002998791,0.0000868157,0.00022863074,0.000040037772,0.00017348687,0.00004077632,0.000006352343,0.001430108],"genre_scores_gemma":[0.9989843,0.00005592723,0.00022686443,0.00042329787,0.000034232373,0.000006632124,0.000028420996,0.0000120803315,0.0002282427],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99932325,0.00006632555,0.00021419025,0.00017132748,0.000111450776,0.000113486516],"domain_scores_gemma":[0.9993284,0.000030421937,0.000086826534,0.00044807672,0.0000820513,0.000024221683],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00005346854,0.0000958573,0.00012345848,0.000012557411,0.000042945958,0.0000046821187,0.00019332611,0.00009089687,0.00003131069],"category_scores_gemma":[0.00003374594,0.00007632325,0.000051411134,0.0000964445,0.00011710247,0.000002568427,0.00007511875,0.000050478866,0.0000062651916],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00015361795,0.00005508651,0.00036510863,0.000023142287,0.000031362342,6.6766233e-7,0.00006088919,0.00903826,0.9891896,0.0002458164,0.00081707374,0.000019375899],"study_design_scores_gemma":[0.0002826373,0.00014456442,0.0022887404,0.000029175322,0.000011135676,8.165816e-7,0.000012948048,0.00028744206,0.98906463,0.000043839576,0.0077480376,0.000086004446],"about_ca_topic_score_codex":0.000015498299,"about_ca_topic_score_gemma":0.000008816504,"teacher_disagreement_score":0.008750818,"about_ca_system_score_codex":0.000010371881,"about_ca_system_score_gemma":0.0000041689027,"threshold_uncertainty_score":0.3112372},"labels":[],"label_agreement":null},{"id":"W2054696624","doi":"10.1016/j.lwt.2014.04.015","title":"Total phenolics, carotenoids and antioxidant properties of Tommy Atkin mango cubes as affected by drying techniques","year":2014,"lang":"en","type":"article","venue":"LWT","topic":"Phytochemicals and Antioxidant Activities","field":"Medicine","cited_by":147,"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 Windsor","funders":"Michigan State University","keywords":"Chemistry; DPPH; ABTS; Ascorbic acid; Mangifera; Freeze-drying; Food science; Carotenoid; Antioxidant; Dried fruit; Botany; Chromatography; Organic chemistry; Biology","score_opus":0.0063981041079064814,"score_gpt":0.21923658637580423,"score_spread":0.21283848226789776,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2054696624","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9948865,0.00094751,0.00007867427,0.00031627924,0.00002817784,0.00027300022,0.000008107231,0.00013321596,0.0033285301],"genre_scores_gemma":[0.9984577,0.00012450527,0.00047609673,0.0001441884,0.0001296264,0.00002329808,0.000005906505,0.000023006214,0.00061571156],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9992159,0.000031623335,0.00018544435,0.00019644722,0.00017033228,0.00020024052],"domain_scores_gemma":[0.99959934,0.000023067249,0.00006934131,0.00018007969,0.000057885056,0.000070269394],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00006667094,0.00015065073,0.00035397665,0.0000613969,0.0000501401,0.000019027055,0.000054514865,0.00008928607,0.000012405489],"category_scores_gemma":[0.00008637196,0.00011493245,0.000059055852,0.00008059551,0.00017484151,0.0000962245,0.00006024299,0.00012937674,0.00000267469],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000058414207,0.00010389064,0.001112532,0.00027834074,0.000030471661,0.0000020728623,0.00026701007,4.2384777e-8,0.99226636,0.00023322206,0.0004756395,0.0051720156],"study_design_scores_gemma":[0.00036847725,0.000317218,0.0032622814,0.00051095657,0.000040068935,0.000054533302,0.00014914246,0.000092568014,0.9936735,0.00015264757,0.0012365609,0.0001420486],"about_ca_topic_score_codex":0.00023347906,"about_ca_topic_score_gemma":0.0000024231051,"teacher_disagreement_score":0.005029967,"about_ca_system_score_codex":0.000015062579,"about_ca_system_score_gemma":0.000008583495,"threshold_uncertainty_score":0.46868092},"labels":[],"label_agreement":null},{"id":"W2056579201","doi":"10.1016/j.lwt.2014.01.014","title":"Effect of semolina replacement with a raw:popped amaranth flour blend on cooking quality and texture of pasta","year":2014,"lang":"en","type":"article","venue":"LWT","topic":"Food composition and properties","field":"Nursing","cited_by":69,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Manitoba","funders":"","keywords":"Amaranth; Food science; Gluten; Raw material; Wheat flour; Mathematics; Chemistry","score_opus":0.012320650825001046,"score_gpt":0.2816462236909745,"score_spread":0.2693255728659734,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2056579201","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99534535,0.00009492133,0.000092881186,0.00069295306,0.00009383013,0.00020278453,0.000004775648,0.00002500334,0.0034474866],"genre_scores_gemma":[0.9995813,0.0000026863377,0.0000791606,0.00019619746,0.000035751742,0.000004240521,0.0000041846424,0.000010465844,0.00008603057],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99903333,0.0003531918,0.0001816485,0.00015149254,0.00017202894,0.000108334265],"domain_scores_gemma":[0.9994194,0.0001715896,0.00012369128,0.00022132529,0.00003179604,0.000032230415],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00029792124,0.0001039858,0.00024730075,0.000039587125,0.000050980074,0.000011765117,0.0000535993,0.000041062147,0.000019517742],"category_scores_gemma":[0.000035131387,0.00006926246,0.00003031882,0.00005174533,0.000060691895,0.000028732378,0.000018166722,0.0000867594,0.0000023850616],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.18210751,0.0004982663,0.039577916,0.006169375,0.00037972562,0.000005790021,0.009330355,0.0007153402,0.40760228,0.00147309,0.0043292893,0.34781107],"study_design_scores_gemma":[0.003967596,0.020846074,0.0076687885,0.0009231622,0.000078996505,0.00001012687,0.000092953924,0.0015416273,0.9602933,0.00006965003,0.004295839,0.00021186795],"about_ca_topic_score_codex":0.00007960273,"about_ca_topic_score_gemma":0.000012516798,"teacher_disagreement_score":0.55269104,"about_ca_system_score_codex":0.000011969147,"about_ca_system_score_gemma":0.0000019489585,"threshold_uncertainty_score":0.28244412},"labels":[],"label_agreement":null},{"id":"W2057532307","doi":"10.1016/j.lwt.2007.08.028","title":"Extraction of α-tocopherol and γ-oryzanol from rice bran","year":2007,"lang":"en","type":"article","venue":"LWT","topic":"Antioxidant Activity and Oxidative Stress","field":"Medicine","cited_by":84,"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 Waterloo","funders":"Royal Golden Jubilee (RGJ) Ph.D. Programme; Thailand Research Fund","keywords":"Extraction (chemistry); Tocopherol; Hexane; Solvent; Chromatography; Chemistry; Bran; Ethanol; Rice bran oil; Vitamin E; Raw material; Biochemistry; Antioxidant; Organic chemistry","score_opus":0.014988412320627286,"score_gpt":0.3067229573735277,"score_spread":0.2917345450529004,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2057532307","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9841878,0.00019564608,0.0055010333,0.0001253042,0.00006466686,0.00013903301,0.00000765509,0.000021109263,0.0097577525],"genre_scores_gemma":[0.99836856,0.00003485569,0.0009185399,0.000085901214,0.0001196439,0.000001365029,0.000006882052,0.0000062010367,0.00045803539],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.9995705,0.000013265544,0.00010887847,0.000111236404,0.00010604357,0.00009009305],"domain_scores_gemma":[0.9996258,0.00013311753,0.000061585,0.00009713626,0.000031522803,0.000050815892],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00005639234,0.000057550566,0.00013310254,0.00003884207,0.000026220987,0.0000032601483,0.000020602703,0.000059435206,0.00011866795],"category_scores_gemma":[0.000038948856,0.00005098808,0.000027065693,0.000069009395,0.00005742217,0.000093328905,0.000010445843,0.00009891987,0.000011734679],"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":[0.00030078256,0.00011368422,0.039223853,0.0000431505,0.000035435212,0.00002348033,0.00029088752,1.4915736e-7,0.93937993,0.00016696495,0.00013510232,0.02028659],"study_design_scores_gemma":[0.000583066,0.00007202817,0.61397016,0.0000455182,0.00003073589,0.000010664471,0.00020697028,0.000011878022,0.3834302,0.000110018045,0.0014900492,0.00003868037],"about_ca_topic_score_codex":0.00024510463,"about_ca_topic_score_gemma":0.000048308986,"teacher_disagreement_score":0.5747463,"about_ca_system_score_codex":0.0000084053845,"about_ca_system_score_gemma":0.0000036134559,"threshold_uncertainty_score":0.20792335},"labels":[],"label_agreement":null},{"id":"W2058125142","doi":"10.1016/j.lwt.2013.12.010","title":"Influence of water status on sensory profiles of Ontario Pinot noir wines","year":2013,"lang":"en","type":"article","venue":"LWT","topic":"Horticultural and Viticultural Research","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":true,"ca_institutions":"University of Guelph; Brock University","funders":"Ontario Centres of Excellence","keywords":"Aroma; Mouthfeel; Vineyard; Terroir; Wine; Vintage; Horticulture; Taste; Sensory analysis; Wine tasting; Food science; Geography; Chemistry; Biology; Ecology; Archaeology","score_opus":0.03042095777521034,"score_gpt":0.2474916660102184,"score_spread":0.21707070823500807,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2058125142","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9977111,0.000014738375,1.3938519e-8,0.0010692475,0.000020443962,0.00025273743,0.00001844083,0.000016939324,0.00089631113],"genre_scores_gemma":[0.9939146,0.00001200904,0.00002721951,0.00010209753,0.000052667125,0.000019576786,0.000030344841,5.0806705e-7,0.0058409576],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.99893034,0.000037543916,0.0002312158,0.00017314982,0.00028942848,0.0003383217],"domain_scores_gemma":[0.99946547,0.00007430223,0.000050834595,0.00005214093,0.00025371576,0.00010356213],"candidate_categories":["insufficient_payload"],"consensus_categories":[],"category_scores_codex":[0.00003832974,0.000111767666,0.00018114952,0.0000082606775,0.00006419951,0.00002121944,0.00015826931,0.00006134092,0.001134575],"category_scores_gemma":[0.000043358305,0.0000266713,0.00007032418,0.000097672484,0.00010564459,0.00016321502,0.000064641215,0.00010790956,0.00019420503],"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":[0.000018501076,0.0000566503,0.016483987,0.000016232216,0.000008160356,9.310415e-7,0.00043736366,0.000033343644,0.97841525,0.000058691774,0.00026459846,0.00420631],"study_design_scores_gemma":[0.000044184697,0.00025706142,0.5304822,0.000024290408,0.0000024547574,8.202887e-7,0.00011316566,0.0000026131142,0.46556866,0.00007928239,0.0033607788,0.00006450908],"about_ca_topic_score_codex":0.04833496,"about_ca_topic_score_gemma":0.0073447376,"teacher_disagreement_score":0.5139982,"about_ca_system_score_codex":0.000036215984,"about_ca_system_score_gemma":0.0000054001944,"threshold_uncertainty_score":0.9997785},"labels":[],"label_agreement":null},{"id":"W2061390206","doi":"10.1016/j.lwt.2014.01.013","title":"Conjugation of gluten hydrolysates with glucosamine at mild temperatures enhances antioxidant and antimicrobial properties","year":2014,"lang":"en","type":"article","venue":"LWT","topic":"Protein Hydrolysis and Bioactive Peptides","field":"Biochemistry, Genetics and Molecular Biology","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 Alberta","funders":"Università di Bologna","keywords":"Chemistry; Maillard reaction; Hydrolysate; Glycation; Antioxidant; Hydrolysis; Gluten; Functional food; Antimicrobial; Biochemistry; DPPH; Food science; Enzymatic hydrolysis; Chromatography; Organic chemistry","score_opus":0.005403592847598603,"score_gpt":0.1910016362781066,"score_spread":0.18559804343050798,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2061390206","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9983591,0.0010649927,0.00006546842,0.0001481409,0.00002086881,0.0001356955,0.000008972794,0.000007530413,0.00018926997],"genre_scores_gemma":[0.9987235,0.00025366814,0.0005053275,0.000112836206,0.00009320192,0.000010252735,0.00003802758,0.000010467222,0.00025269028],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99939185,0.000041640113,0.00013147683,0.0002338476,0.00007923773,0.0001219719],"domain_scores_gemma":[0.99965477,0.000006250873,0.000092558286,0.00015258891,0.00006374064,0.000030074474],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000063734784,0.0001214531,0.0001582779,0.000025410107,0.00007037078,0.000018589953,0.00007467066,0.000063324616,0.0000037010511],"category_scores_gemma":[0.000025028668,0.00007878391,0.00003317224,0.00004254352,0.00019238949,0.000006243529,0.000064865155,0.000035270023,0.0000011237514],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00023655151,0.00003133762,0.008364983,0.000042758955,0.000054627595,3.282253e-7,0.000032817854,0.00000733015,0.99069256,0.000021538477,0.00007708716,0.00043808995],"study_design_scores_gemma":[0.000406104,0.00040123283,0.008079628,0.000051200528,0.000021147405,0.000011544819,0.0000119193755,0.000068186775,0.98912686,0.000009205644,0.0016839104,0.00012904785],"about_ca_topic_score_codex":0.00005071945,"about_ca_topic_score_gemma":0.00010507802,"teacher_disagreement_score":0.0016068233,"about_ca_system_score_codex":0.0000039315178,"about_ca_system_score_gemma":0.000005273329,"threshold_uncertainty_score":0.32127148},"labels":[],"label_agreement":null},{"id":"W2063439773","doi":"10.1016/j.lwt.2010.05.022","title":"Storage stability of oat groats processed commercially and with superheated steam","year":2010,"lang":"en","type":"article","venue":"LWT","topic":"Meat and Animal Product Quality","field":"Agricultural and Biological Sciences","cited_by":47,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Manitoba","funders":"","keywords":"Hexanal; Chemistry; Water content; Superheated steam; Food science; Moisture; Cold storage; Humidity; Pulp and paper industry; Materials science; Superheating; Horticulture; Organic chemistry","score_opus":0.030084537459393414,"score_gpt":0.22256255192891353,"score_spread":0.19247801446952012,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2063439773","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9979706,0.00002861956,6.732704e-7,0.0007640913,0.00003283923,0.00014764712,0.000017307631,0.00003075699,0.0010074632],"genre_scores_gemma":[0.99973744,0.000004110998,0.000048895876,0.00006793139,0.00007823319,0.0000031653788,0.0000142474855,4.9988193e-7,0.00004549321],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.9993808,0.00004516807,0.00012455329,0.00019840844,0.0001251581,0.0001258673],"domain_scores_gemma":[0.9996835,0.00006471263,0.00004362748,0.00005451878,0.00008870565,0.000064964006],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00018149307,0.00008049629,0.00014758347,0.0000030018878,0.00008362675,0.00002189905,0.00010464221,0.000051687373,0.00027580137],"category_scores_gemma":[0.00005055515,0.000025686368,0.00001794042,0.00013209702,0.00013253966,0.00011164005,0.000029880792,0.000119617434,0.0000024068636],"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":[0.000067886445,0.00008893948,0.067743324,0.000026468082,0.0000030804379,5.343265e-7,0.000139948,3.2192744e-8,0.9268885,0.0001375967,0.000035665656,0.0048680226],"study_design_scores_gemma":[0.00015983093,0.00042545193,0.72544926,0.000010020885,0.000007808192,0.0000028516015,0.0003526313,0.000006313557,0.27144176,0.00020223463,0.0018126722,0.00012916292],"about_ca_topic_score_codex":0.0003563296,"about_ca_topic_score_gemma":0.004145998,"teacher_disagreement_score":0.65770596,"about_ca_system_score_codex":0.000002457226,"about_ca_system_score_gemma":0.0000033792983,"threshold_uncertainty_score":0.30198315},"labels":[],"label_agreement":null},{"id":"W2065084513","doi":"10.1016/j.lwt.2003.10.013","title":"Identification of animal meat muscles by visible and near infrared reflectance spectroscopy","year":2004,"lang":"en","type":"article","venue":"LWT","topic":"Spectroscopy and Chemometric Analyses","field":"Chemistry","cited_by":295,"is_retracted":false,"has_abstract":false,"route_ca_aff":false,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"","funders":"Indigenous and Northern Affairs Canada","keywords":"Principal component analysis; Near infrared reflectance spectroscopy; Reflectivity; Monochromator; Partial least squares regression; Near-infrared spectroscopy; Spectroscopy; Infrared; Chemistry; Analytical Chemistry (journal); Materials science; Biology; Mathematics; Optics; Optoelectronics; Chromatography; Computer science; Artificial intelligence; Physics","score_opus":0.010300243140570656,"score_gpt":0.281160705641072,"score_spread":0.27086046250050133,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2065084513","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.988534,0.0019203369,0.0005234528,0.00013499912,0.000015438842,0.000029570476,0.000022576747,0.00005317133,0.008766493],"genre_scores_gemma":[0.99744266,0.00022799696,0.001218005,0.00003330803,0.000037954702,0.00000455309,0.000015644571,0.000013524214,0.0010063645],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9991923,0.0000045154848,0.00023802329,0.00023560275,0.00016247602,0.00016709353],"domain_scores_gemma":[0.99951404,0.000023613657,0.00013324102,0.00023949513,0.000039295985,0.00005028791],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000028582146,0.00010921907,0.00018165275,0.000049582923,0.00007885203,0.000049445505,0.0001323851,0.00008109688,0.00027875553],"category_scores_gemma":[0.000056188455,0.00011094652,0.000042103955,0.00036757952,0.00010171272,0.000120122786,0.000026485055,0.00009677542,0.000013225602],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000037259513,0.000058183457,0.0013817418,0.00005603204,0.000029608389,0.0000011842797,0.00012768745,0.000003289043,0.9971759,0.00053710176,0.0005463391,0.000045697878],"study_design_scores_gemma":[0.00036441,0.000044850873,0.0007900228,0.000014237495,0.00005247959,0.0000033427002,0.00013264095,0.000036968548,0.9960939,0.0018927621,0.00046634584,0.00010803094],"about_ca_topic_score_codex":0.00004590024,"about_ca_topic_score_gemma":0.000005987372,"teacher_disagreement_score":0.008908688,"about_ca_system_score_codex":0.0000505027,"about_ca_system_score_gemma":0.0000123628115,"threshold_uncertainty_score":0.4524268},"labels":[],"label_agreement":null},{"id":"W2070334971","doi":"10.1016/j.lwt.2012.04.030","title":"Effects of debranning on the distribution of pentosans and relationships to phenolic content and antioxidant activity of wheat pearling fractions","year":2012,"lang":"en","type":"article","venue":"LWT","topic":"Food composition and properties","field":"Nursing","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 Manitoba","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Bran; Ferulic acid; Food science; Nutraceutical; Composition (language); Chemistry; Antioxidant; Cultivar; Fraction (chemistry); Dietary fiber; Botany; Biology; Biochemistry; Chromatography; Raw material; Organic chemistry","score_opus":0.05874706366599693,"score_gpt":0.2657693197089471,"score_spread":0.2070222560429502,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2070334971","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99733144,0.0003897648,0.00081648026,0.0009475148,0.00009278499,0.00018558493,0.000008338828,0.000008490497,0.00021961646],"genre_scores_gemma":[0.9998721,0.0000090059,0.00005073204,0.000030789393,0.000019178964,0.0000056896743,0.0000014797172,0.000004138281,0.0000068788677],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9995368,0.0001323872,0.00010718208,0.000058857386,0.00008481347,0.000079944286],"domain_scores_gemma":[0.99944276,0.00033830164,0.00007065816,0.000078144156,0.0000361576,0.00003400748],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000109534696,0.000051261653,0.00010530495,0.00003279891,0.00011800864,0.000007290228,0.000024493951,0.000034784796,0.0000021271908],"category_scores_gemma":[0.00013652741,0.000036825142,0.00002258891,0.00007242614,0.000050785013,0.000103988794,0.000015937845,0.00011400271,7.4394706e-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":[0.0004514538,0.000116306415,0.016007794,0.00014715377,0.000023220402,6.1632775e-8,0.0039482354,0.000041911993,0.97370535,0.0017349519,0.000035251793,0.0037883266],"study_design_scores_gemma":[0.00017482573,0.0002573666,0.4201389,0.00020433927,0.000031150936,0.0000020852563,0.00036412853,0.00017489074,0.5784827,0.000036536007,0.0000973439,0.000035736786],"about_ca_topic_score_codex":0.00014744584,"about_ca_topic_score_gemma":0.000004480447,"teacher_disagreement_score":0.40413108,"about_ca_system_score_codex":0.000012253276,"about_ca_system_score_gemma":0.00000152174,"threshold_uncertainty_score":0.15016857},"labels":[],"label_agreement":null},{"id":"W2070439655","doi":"10.1016/j.lwt.2009.02.004","title":"Nutritional quality of legume seeds as affected by some physical treatments 2. Antinutritional factors","year":2009,"lang":"en","type":"article","venue":"LWT","topic":"Phytase and its Applications","field":"Agricultural and Biological Sciences","cited_by":337,"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 Manitoba","funders":"","keywords":"Phytic acid; Antinutrient; Roasting; Food science; Micronization; Fermentation; Chemistry; Legume; Tannin; Cooking methods; Blanching; Agronomy; Biology","score_opus":0.023712574627993043,"score_gpt":0.28313051339911544,"score_spread":0.2594179387711224,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2070439655","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9969082,0.00007690959,8.041986e-7,0.0011427174,0.000012195689,0.00012341359,0.0009535097,0.000034312197,0.00074794],"genre_scores_gemma":[0.99790925,0.000017253722,0.000017423306,0.0001707546,0.00015964959,0.0000098471555,0.0015288136,3.4322377e-7,0.00018665785],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.9993666,0.000034642737,0.0001282385,0.00015787319,0.0001847071,0.00012796641],"domain_scores_gemma":[0.9997098,0.00009361631,0.00006046403,0.00003684824,0.00003730668,0.00006197927],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000020087591,0.00008715405,0.00014408852,0.0000061668316,0.00009242055,0.000013118061,0.00009803727,0.00004453443,0.00015029586],"category_scores_gemma":[0.00000970178,0.00003529431,0.00009960011,0.00016871911,0.00003825579,0.00011939522,0.000009617706,0.00004534661,0.000029387094],"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":[0.000011362934,0.0014988135,0.001473227,0.0000018741314,0.000011791059,2.1049874e-7,0.0000152192015,7.409439e-8,0.9849514,0.007484203,0.0029556071,0.0015962359],"study_design_scores_gemma":[0.00024325184,0.0002657006,0.80806935,0.000007767466,0.000009318999,7.5241155e-7,0.000028432603,0.0000032585046,0.17074369,0.017413313,0.0031140284,0.00010113853],"about_ca_topic_score_codex":0.00009945968,"about_ca_topic_score_gemma":0.0000042076326,"teacher_disagreement_score":0.8142077,"about_ca_system_score_codex":0.000012539536,"about_ca_system_score_gemma":0.0000018412522,"threshold_uncertainty_score":0.16456342},"labels":[],"label_agreement":null},{"id":"W2071139911","doi":"10.1016/j.lwt.2004.08.007","title":"Postharvest shelf-life extension of avocados using methyl cellulose-based coating","year":2004,"lang":"en","type":"article","venue":"LWT","topic":"Postharvest Quality and Shelf Life Management","field":"Agricultural and Biological Sciences","cited_by":244,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"McGill University","funders":"","keywords":"Postharvest; Shelf life; Respiration; Respiration rate; Coating; Ripening; Cellulose; Chemistry; Texture (cosmology); Carbon dioxide; Horticulture; Food science; Materials science; Botany; Composite material; Biology; Organic chemistry","score_opus":0.0724570423650421,"score_gpt":0.269632002238932,"score_spread":0.19717495987388992,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2071139911","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9965202,0.0001156169,0.00054832693,0.0019062596,0.000120638375,0.00019596498,0.000020479927,0.00006393006,0.0005085813],"genre_scores_gemma":[0.9959383,0.000005595116,0.002438041,0.0013512165,0.00010913801,0.0000034108612,0.000039626575,0.0000015057158,0.00011313839],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99863154,0.00012346735,0.00036061212,0.00028670413,0.00032503912,0.00027263688],"domain_scores_gemma":[0.9993715,0.00014897557,0.00018498949,0.00009553523,0.00006967118,0.000129321],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00034036514,0.0001478117,0.00023445267,0.000020794927,0.00015579072,0.00005027065,0.00022552257,0.00008633937,0.00015669219],"category_scores_gemma":[0.0001557375,0.00006438496,0.00012355567,0.00033359887,0.000076979006,0.00014415059,0.00008174829,0.00010646676,0.000034876008],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00003598638,0.00022245817,0.0021549207,0.000048637816,0.000015293519,0.000012187575,0.000103161176,0.0010667361,0.98872346,0.0047795675,0.00005647443,0.0027811283],"study_design_scores_gemma":[0.0015085601,0.00077257847,0.19232605,0.00043622142,0.0001156856,0.000009043007,0.0014541077,0.002613793,0.7878045,0.003426508,0.00860524,0.000927707],"about_ca_topic_score_codex":0.0016861677,"about_ca_topic_score_gemma":0.0004980296,"teacher_disagreement_score":0.20091894,"about_ca_system_score_codex":0.000037539903,"about_ca_system_score_gemma":0.00000954704,"threshold_uncertainty_score":0.26255426},"labels":[],"label_agreement":null},{"id":"W2074961133","doi":"10.1016/j.lwt.2014.09.012","title":"Impact of slightly acidic electrolyzed water (SAEW) and ultrasound on microbial loads and quality of fresh fruits","year":2014,"lang":"en","type":"article","venue":"LWT","topic":"Listeria monocytogenes in Food Safety","field":"Biochemistry, Genetics and Molecular Biology","cited_by":177,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Agriculture and Agri-Food Canada","funders":"Fundamental Research Funds for the Central Universities; National Natural Science Foundation of China","keywords":"Chlorine; Chemistry; Reduction potential; Food science; Ultrasound treatment; Ultrasound; Microorganism; Bacteria; Aerobic bacteria; Horticulture; Pulp and paper industry; Biology; Organic chemistry","score_opus":0.03267079446579472,"score_gpt":0.31975222995897506,"score_spread":0.2870814354931803,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2074961133","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9989454,0.00024067026,0.000109356006,0.000028429908,0.000057643414,0.000100632205,0.000050894414,0.0000042387014,0.00046274482],"genre_scores_gemma":[0.99943346,0.00009458815,0.00015791276,0.000070405695,0.000089557354,0.0000026696498,0.000066074936,0.000013881433,0.00007142674],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99912727,0.00011259486,0.00024566305,0.00025217526,0.000074614334,0.00018769411],"domain_scores_gemma":[0.99945486,0.000030238558,0.000091447255,0.00031995898,0.00004729028,0.000056222885],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00016393601,0.00013779997,0.00023874716,0.000025284686,0.000027957689,0.000009363171,0.000107722466,0.00014341758,0.000017610595],"category_scores_gemma":[0.0000665846,0.00009904068,0.00007979932,0.000023761258,0.00016365848,0.0000029545902,0.00009456823,0.00004921425,0.0000013463653],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0005103713,0.000041659005,0.013206776,0.00003625107,0.00008286045,1.5758314e-7,0.000073454,0.00000208979,0.98548675,0.0000704135,0.00013533275,0.00035388945],"study_design_scores_gemma":[0.00090800045,0.00089149585,0.040799353,0.0000076217975,0.000016117776,0.000009050013,0.000005317425,0.0000011360021,0.9564571,0.00006888579,0.00071741175,0.00011855269],"about_ca_topic_score_codex":0.00009953494,"about_ca_topic_score_gemma":0.000051145416,"teacher_disagreement_score":0.029029686,"about_ca_system_score_codex":0.0000090065705,"about_ca_system_score_gemma":0.000009078708,"threshold_uncertainty_score":0.40387616},"labels":[],"label_agreement":null},{"id":"W2076264043","doi":"10.1016/j.lwt.2014.08.008","title":"Enzymatic lipophilization of phenolic extract from rowanberry (Sorbus aucuparia) and evaluation of antioxidative activity in edible oil","year":2014,"lang":"en","type":"article","venue":"LWT","topic":"Phytochemicals and Antioxidant Activities","field":"Medicine","cited_by":22,"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 Manitoba","funders":"Alexander von Humboldt-Stiftung","keywords":"Rapeseed; Chemistry; Food science; Antioxidant; Peroxide value; Candida antarctica; Peroxide; Lipase; Enzyme; Organic chemistry","score_opus":0.033227192151150206,"score_gpt":0.3049652029903577,"score_spread":0.27173801083920746,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2076264043","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99622256,0.00029253986,0.00084340485,0.0001239069,0.000050939834,0.00013043446,0.000013328058,0.000011315908,0.002311564],"genre_scores_gemma":[0.99921936,0.00009841873,0.0005185742,0.000020164316,0.00007761926,0.000011603069,0.000020920435,0.0000094342495,0.00002391022],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9990621,0.00011129264,0.0002306242,0.00016395506,0.00032952483,0.000102463426],"domain_scores_gemma":[0.99929017,0.00018442656,0.00020157537,0.0001656983,0.00012317185,0.00003493886],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00029557914,0.00009493085,0.00033904376,0.00010323081,0.000014842198,0.000005200548,0.000036802616,0.00010040352,0.00004945415],"category_scores_gemma":[0.00036107015,0.00008748947,0.00003603015,0.00016295582,0.00007626829,0.00018026364,0.00002135094,0.00011830813,0.0000011641927],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000099846315,0.00024372696,0.0138998665,0.00018496696,0.000028644545,2.7026877e-7,0.0006152594,0.000047244073,0.9562207,0.000110565015,0.00002108915,0.028527854],"study_design_scores_gemma":[0.0014027209,0.000082502775,0.23345107,0.00043079723,0.000105034924,0.000001466866,0.000093511735,0.02530663,0.73675454,0.0022827566,0.000015430462,0.000073526455],"about_ca_topic_score_codex":0.00020345725,"about_ca_topic_score_gemma":0.000038334914,"teacher_disagreement_score":0.2195512,"about_ca_system_score_codex":0.000029818433,"about_ca_system_score_gemma":0.000028264534,"threshold_uncertainty_score":0.35677168},"labels":[],"label_agreement":null},{"id":"W2078562162","doi":"10.1016/j.lwt.2008.06.005","title":"Shelf stability and sensory properties of flour tortillas fortified with pinto bean (Phaseolus vulgaris L.) flour: Effects of hydrocolloid addition","year":2008,"lang":"en","type":"article","venue":"LWT","topic":"Food composition and properties","field":"Nursing","cited_by":38,"is_retracted":false,"has_abstract":false,"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 Manitoba","funders":"","keywords":"Carboxymethyl cellulose; Food science; Guar gum; Phaseolus; Shelf life; Pinto bean; Chemistry; Wheat flour; Mathematics; Sodium; Horticulture; Biology","score_opus":0.021538100347431314,"score_gpt":0.21002174469188295,"score_spread":0.18848364434445164,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2078562162","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9973182,0.00067833264,0.000036755435,0.00022055907,0.00018016878,0.00065706146,0.000019588935,0.00008445154,0.0008048787],"genre_scores_gemma":[0.9993542,0.000019751511,0.00028540814,0.000088513174,0.000058663256,0.000042356463,0.000009618749,0.000024934805,0.000116594594],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9987611,0.0001407917,0.00035273138,0.0002588077,0.000279844,0.00020672499],"domain_scores_gemma":[0.99924797,0.00006268211,0.00016221106,0.00029041443,0.0001531714,0.00008357944],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00006891977,0.00018243544,0.0003566202,0.00007998247,0.00015949606,0.000013781168,0.00008373712,0.00008432784,0.000039494258],"category_scores_gemma":[0.00006235486,0.00013818375,0.000066481276,0.000119648925,0.00032371187,0.00017243667,0.000033784603,0.00011726569,0.000003882996],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0057071885,0.000280887,0.0022842532,0.0013193805,0.000088606066,0.000009232072,0.007287475,0.00004540674,0.9783072,0.000011580534,0.0004956851,0.0041631307],"study_design_scores_gemma":[0.0011288503,0.0026369106,0.0034265658,0.00031475324,0.000057578967,0.000035671845,0.0003062326,0.00045678185,0.9906455,0.000041831743,0.00076083286,0.00018849119],"about_ca_topic_score_codex":0.00026038574,"about_ca_topic_score_gemma":0.00009066514,"teacher_disagreement_score":0.012338324,"about_ca_system_score_codex":0.000046658773,"about_ca_system_score_gemma":0.000015715394,"threshold_uncertainty_score":0.563497},"labels":[],"label_agreement":null},{"id":"W2079976215","doi":"10.1016/j.lwt.2004.03.010","title":"Pore development in chicken meat during deep-fat frying","year":2004,"lang":"en","type":"article","venue":"LWT","topic":"Edible Oils Quality and Analysis","field":"Chemistry","cited_by":44,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"McGill University","funders":"","keywords":"Gas pycnometer; Porosity; Chicken breast; Extraction (chemistry); Solvent; Chemistry; Materials science; Chromatography; Food science; Mineralogy; Composite material; Biochemistry","score_opus":0.016471691303940977,"score_gpt":0.24219160360763622,"score_spread":0.22571991230369526,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2079976215","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.98754823,0.00031120956,0.00011511132,0.00014032605,0.000030606294,0.0000132105615,8.916466e-7,0.000055896653,0.011784512],"genre_scores_gemma":[0.9968931,0.000065784465,0.0015235349,0.000068265705,0.000121040655,0.000007112714,0.000026865006,0.000012364676,0.0012819127],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99913704,0.0000072865423,0.0002351792,0.0002062155,0.00018043605,0.00023385789],"domain_scores_gemma":[0.9996949,0.000014000962,0.0000454553,0.00017067915,0.000014444913,0.00006053394],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000045897752,0.000106666375,0.00015127743,0.00005952677,0.000091730675,0.000025959824,0.00013893668,0.00008497556,0.00042364426],"category_scores_gemma":[0.000032853775,0.00010746256,0.00005228039,0.00016731289,0.000017177392,0.00007757338,0.000055368055,0.00016264424,0.000062345585],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00007125874,0.00058850826,0.15678091,0.004096191,0.00039100435,0.00089298584,0.032227997,0.006183593,0.78594303,0.0029454636,0.000057462188,0.009821615],"study_design_scores_gemma":[0.00083701423,0.000001708325,0.0013914461,0.0004250653,0.000015075492,0.000008518543,0.0011159538,0.000035140667,0.99409044,0.00074363186,0.0010828279,0.00025320787],"about_ca_topic_score_codex":0.00012294218,"about_ca_topic_score_gemma":0.0007521707,"teacher_disagreement_score":0.2081474,"about_ca_system_score_codex":0.00011541105,"about_ca_system_score_gemma":0.000011602372,"threshold_uncertainty_score":0.46386078},"labels":[],"label_agreement":null},{"id":"W2080049046","doi":"10.1016/j.lwt.2011.08.012","title":"Effect of the addition of pulse ingredients to milk on acid production by probiotic and yoghurt starter cultures","year":2011,"lang":"en","type":"article","venue":"LWT","topic":"Probiotics and Fermented Foods","field":"Agricultural and Biological Sciences","cited_by":98,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Agriculture and Agri-Food Canada; McGill University","funders":"Pulse Canada","keywords":"Food science; Starter; Probiotic; Skimmed milk; Lactobacillus rhamnosus; Fermentation; Ingredient; Lactobacillus acidophilus; Bacilli; Lactobacillus; Chemistry; Biology; Bacteria","score_opus":0.009064546329520239,"score_gpt":0.19810327645239337,"score_spread":0.18903873012287312,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2080049046","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9988845,0.000025378558,2.2455511e-7,0.00021616711,0.00011714872,0.00030884656,0.000070009235,0.0000066963344,0.00037101714],"genre_scores_gemma":[0.99978626,0.0000061746396,0.000013897965,0.000047537545,0.000031544703,0.0000068441495,0.000017561442,4.283167e-7,0.00008976617],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9995701,0.00004550304,0.00009078233,0.00012727953,0.000083591825,0.00008279163],"domain_scores_gemma":[0.9998435,0.000010475793,0.00005324467,0.000041992243,0.00002489998,0.000025920186],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00006763577,0.00006246493,0.00007930217,0.0000052927494,0.00004761897,0.000004955846,0.000081006045,0.00003907083,0.000033457618],"category_scores_gemma":[0.000027424885,0.00001779596,0.000028372617,0.000103671475,0.000040085197,0.00003171761,0.000032518437,0.000042943386,0.0000018692773],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000094044706,0.00008059548,0.0018415017,0.000016499913,0.0000077167215,6.714473e-8,0.00020224122,1.6548623e-7,0.9854278,0.000024166651,0.0017869588,0.010518227],"study_design_scores_gemma":[0.00006948908,0.0015379036,0.07460318,0.000054935288,0.000011015175,7.9300986e-7,0.000024704163,0.0000014424686,0.92318344,0.00005695591,0.00041293638,0.000043225133],"about_ca_topic_score_codex":0.00002448784,"about_ca_topic_score_gemma":0.000016566171,"teacher_disagreement_score":0.07276168,"about_ca_system_score_codex":0.0000055633805,"about_ca_system_score_gemma":3.8929238e-7,"threshold_uncertainty_score":0.07256982},"labels":[],"label_agreement":null},{"id":"W2082318204","doi":"10.1016/j.lwt.2015.03.109","title":"A comparison of chemical composition, bioactive components and antioxidant activity of natural and cultured Cordyceps sinensis","year":2015,"lang":"en","type":"article","venue":"LWT","topic":"Fungal Biology and Applications","field":"Medicine","cited_by":136,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Agriculture and Agri-Food Canada","funders":"Program for New Century Excellent Talents in University; State Key Laboratory of Food Science and Technology; Department of Science and Technology, Ministry of Science and Technology, India; National Natural Science Foundation of China; Jiangxi Provincial Department of Science and Technology; Education Department of Jiangxi Province","keywords":"Cordyceps; Cordycepin; Antioxidant; Food science; Chemistry; Mycelium; DPPH; Amino acid; Polysaccharide; Leucine; Composition (language); Gallic acid; Guanosine; Mannitol; Biochemistry; Arginine; Biology; Botany","score_opus":0.038696712117511946,"score_gpt":0.3331844155157804,"score_spread":0.2944877033982684,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2082318204","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99872065,0.0003728314,0.000050945266,0.0005394456,0.000031195923,0.00013873396,0.000026054995,0.000009793036,0.000110372384],"genre_scores_gemma":[0.99874175,0.000008842206,0.0011485064,0.000036417317,0.00001599364,0.0000027559452,0.00003258577,0.0000025585623,0.000010564704],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9996383,0.000019763884,0.00011224911,0.000106866624,0.00006485042,0.000057958703],"domain_scores_gemma":[0.9996286,0.000045963938,0.00008075946,0.0000765058,0.00010762368,0.000060516446],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000025180068,0.000059921196,0.00024830434,0.000021958766,0.000017638748,0.0000014895135,0.000020618383,0.00006282122,0.0000018159039],"category_scores_gemma":[0.000023739138,0.000046181103,0.000019101373,0.00006454667,0.00024783658,0.000024405928,0.000026843587,0.00009686306,5.534241e-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":[0.00037701853,0.00022994807,0.066944815,0.000030404943,0.000041274692,5.1815925e-7,0.00027820314,1.1532441e-7,0.9314247,0.00013811418,0.00027057127,0.00026432727],"study_design_scores_gemma":[0.0008935207,0.00009946126,0.24283224,0.000035288944,0.00005586454,0.000024054889,0.00008541634,0.00043938356,0.75537956,0.00003211696,0.00008085824,0.000042227923],"about_ca_topic_score_codex":0.000038502538,"about_ca_topic_score_gemma":9.961391e-7,"teacher_disagreement_score":0.17604512,"about_ca_system_score_codex":0.000009492836,"about_ca_system_score_gemma":0.0000048191246,"threshold_uncertainty_score":0.18832108},"labels":[],"label_agreement":null},{"id":"W2084575639","doi":"10.1016/j.lwt.2014.04.063","title":"Contribution to the development of a method of maple sap soft drink stabilization by electro-activation technology","year":2014,"lang":"en","type":"article","venue":"LWT","topic":"Plant-Derived Bioactive Compounds","field":"Chemistry","cited_by":3,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Université Laval","funders":"Ministère de l'Agriculture et de l'Alimentation; Ministère de l'Agriculture, des Pêcheries et de l'Alimentation; Université Laval","keywords":"Maple; Computer science; Materials science; Botany; Biology","score_opus":0.008472224028478496,"score_gpt":0.2520935761246737,"score_spread":0.2436213520961952,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2084575639","genre_codex":"methods","genre_gemma":"empirical","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":[0.47924265,0.00001183721,0.5198347,0.00040472313,0.000014291127,0.00008420298,0.000014550557,0.000034554632,0.00035852683],"genre_scores_gemma":[0.9873424,0.0000013980988,0.012401876,0.000031925465,0.000016725786,0.000031172935,0.00011569238,0.000008030318,0.000050774222],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9992758,0.00003565525,0.00024287631,0.00015510824,0.0001442497,0.00014631794],"domain_scores_gemma":[0.99925256,0.00013924995,0.00018586009,0.00020034249,0.00020096239,0.00002102335],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0001607203,0.00008616631,0.00015441254,0.00005637801,0.00005409765,0.0000052389546,0.00016431525,0.000108076005,0.000044878496],"category_scores_gemma":[0.00039499576,0.000070267015,0.000020736383,0.00021683937,0.000028990835,0.000037459235,0.000052439747,0.00008701966,0.0000041995168],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0000449034,0.00004184206,0.0012348942,0.000023935498,0.000026540494,1.9893143e-8,0.00016183121,0.000013951401,0.98544514,0.0010343649,0.00021658171,0.011756012],"study_design_scores_gemma":[0.00022340241,0.000029535604,0.0004952888,0.000021629377,0.000007985444,0.0000013686532,0.00007614369,0.0005788076,0.96283126,0.00050023285,0.03516216,0.00007216366],"about_ca_topic_score_codex":0.000009791526,"about_ca_topic_score_gemma":0.000021304886,"teacher_disagreement_score":0.50809973,"about_ca_system_score_codex":0.00011528696,"about_ca_system_score_gemma":0.000022227421,"threshold_uncertainty_score":0.28654057},"labels":[],"label_agreement":null},{"id":"W2084876350","doi":"10.1006/fstl.2000.0744","title":"GC-MS Analysis of Reduced-alcohol Müller-Thurgau Wine Produced using Glucose Oxidase-treated Juice","year":2001,"lang":"en","type":"article","venue":"LWT","topic":"Fermentation and Sensory Analysis","field":"Agricultural and Biological Sciences","cited_by":18,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Brock University","funders":"","keywords":"Wine; Chemistry; Glucose oxidase; Cyclohexanone; Alcohol; Chromatography; Food science; Composition (language); Ethanol; Organic chemistry; Enzyme; Catalysis","score_opus":0.05294715658533193,"score_gpt":0.279519511466693,"score_spread":0.22657235488136107,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2084876350","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.997965,0.00004748412,0.0000037642615,0.00083892513,0.000033954624,0.000120349796,0.000026103577,0.000052251897,0.00091221044],"genre_scores_gemma":[0.9980244,0.000036256424,0.000100231206,0.00021377711,0.000120561504,0.0000037959285,0.00021066163,0.0000011353682,0.0012891631],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99871886,0.00011695994,0.0003425389,0.00034919975,0.00024195375,0.0002304904],"domain_scores_gemma":[0.99941516,0.00006685161,0.00017356532,0.00011630926,0.0001296912,0.00009844444],"candidate_categories":["insufficient_payload"],"consensus_categories":[],"category_scores_codex":[0.000104573104,0.00014625565,0.0003576939,0.0000846686,0.0001536327,0.000035307614,0.00016635712,0.000070746995,0.0023257663],"category_scores_gemma":[0.00005110779,0.00006178023,0.000274215,0.0029781614,0.000052546075,0.00011569455,0.000029827972,0.0000649776,0.000025422909],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000050338185,0.00014366813,0.021143444,0.0000023007044,0.00038297786,0.000008489605,0.00008345907,0.0004453149,0.9737551,0.000013129872,0.00011197285,0.0038597966],"study_design_scores_gemma":[0.0003395026,0.00013905473,0.4053069,0.000016000786,0.0016324929,0.0000075512207,0.0005650708,0.00825745,0.5807319,0.00003164375,0.0026365553,0.0003358297],"about_ca_topic_score_codex":0.0012245604,"about_ca_topic_score_gemma":0.00044406013,"teacher_disagreement_score":0.39302316,"about_ca_system_score_codex":0.000030920866,"about_ca_system_score_gemma":0.0000023324362,"threshold_uncertainty_score":0.99858624},"labels":[],"label_agreement":null},{"id":"W2087898937","doi":"10.1016/j.lwt.2004.01.007","title":"Use of unusual storage temperatures to improve the amino acid profile of potatoes for novel flavoring applications","year":2004,"lang":"en","type":"article","venue":"LWT","topic":"Potato Plant Research","field":"Agricultural and Biological Sciences","cited_by":21,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"McGill University","funders":"","keywords":"Chemistry; Phenylalanine; Valine; Isoleucine; Amino acid; Leucine; Asparagine; Methionine; Glutamine; Chromatography; Food science; Aspartic acid; Alanine; Derivatization; Mass spectrometry; Biochemistry","score_opus":0.04369117246097874,"score_gpt":0.2740393486136987,"score_spread":0.23034817615271996,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2087898937","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9976015,0.000036535865,0.00018182157,0.0007052801,0.000023483626,0.00079277763,0.0005828485,0.000014397241,0.00006134063],"genre_scores_gemma":[0.9980585,0.0000038800436,0.0012904486,0.000056866113,0.00008015315,0.00020711486,0.000038032336,7.460207e-7,0.00026425626],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9993828,0.000011008345,0.00013108678,0.00014872605,0.00015311054,0.00017327104],"domain_scores_gemma":[0.9995295,0.00020856969,0.000050627816,0.00007036531,0.00009297048,0.00004801203],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00007910515,0.000064524684,0.00010035252,0.00001065848,0.000098466255,0.000028350662,0.00024249984,0.000034716333,0.000009888833],"category_scores_gemma":[0.00007889627,0.000020531626,0.000049087685,0.0002188932,0.000051017854,0.0000641121,0.0000641677,0.00006482524,0.000004157397],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000020535721,0.000059316822,0.00024236107,0.000012850729,0.000007037515,1.7718783e-7,0.00008611962,0.000021535912,0.9925657,0.0023738998,0.00010935114,0.004501097],"study_design_scores_gemma":[0.00009235875,0.000193522,0.02516745,0.000013686228,0.0000046899404,0.0000019959593,0.00014727282,0.000018020877,0.9675262,0.00017694122,0.006594736,0.00006313754],"about_ca_topic_score_codex":0.00034849555,"about_ca_topic_score_gemma":0.00024699437,"teacher_disagreement_score":0.025039531,"about_ca_system_score_codex":0.000014141711,"about_ca_system_score_gemma":0.000006841388,"threshold_uncertainty_score":0.08372554},"labels":[],"label_agreement":null},{"id":"W2088513850","doi":"10.1016/j.lwt.2011.09.004","title":"Effect of production systems on phenolic composition and oxygen radical absorbance capacity of ‘Orléans’ strawberry","year":2011,"lang":"en","type":"article","venue":"LWT","topic":"Phytochemicals and Antioxidant Activities","field":"Medicine","cited_by":18,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Université Laval; Agriculture and Agri-Food Canada","funders":"China Scholarship Council","keywords":"Oxygen radical absorbance capacity; Composition (language); Chemistry; Absorbance; Oxygen; Food science; Production (economics); Antioxidant capacity; Organic chemistry; Chromatography; Art; Antioxidant; Literature","score_opus":0.024134169247917326,"score_gpt":0.24537797126349967,"score_spread":0.22124380201558233,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2088513850","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99779385,0.00020957693,0.00002225255,0.000033110522,0.00010091252,0.00025925477,0.000008268333,0.00001744511,0.0015553163],"genre_scores_gemma":[0.99973935,0.000027556312,0.00006612589,0.000008399791,0.00010317341,0.000008943588,0.000004041934,0.000006580774,0.000035826786],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99948305,0.000042356056,0.00014507429,0.000124287,0.00012396496,0.00008124801],"domain_scores_gemma":[0.9996971,0.000034257017,0.00008656362,0.000118303964,0.000027327269,0.000036432935],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00008377375,0.000075250005,0.00025874245,0.000037500406,0.000016797067,0.0000017872576,0.000024357814,0.000065822904,0.000006378938],"category_scores_gemma":[0.000021211361,0.000057813184,0.00003613377,0.000049548406,0.00014284112,0.000046218764,0.000006556911,0.00010834721,0.0000012461719],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00046382096,0.00014266574,0.0023017845,0.0009706656,0.00003147905,0.0000014184504,0.0002930736,8.1816916e-7,0.99476117,0.00035469746,0.00007224197,0.00060617534],"study_design_scores_gemma":[0.00045308785,0.0007738714,0.022555912,0.0005215868,0.000050347924,0.000038406262,0.000023848654,0.000045612727,0.97542435,0.000045449167,0.0000194492,0.000048052738],"about_ca_topic_score_codex":0.00007892359,"about_ca_topic_score_gemma":4.8844987e-7,"teacher_disagreement_score":0.020254128,"about_ca_system_score_codex":0.000012156139,"about_ca_system_score_gemma":0.00000306964,"threshold_uncertainty_score":0.23575531},"labels":[],"label_agreement":null},{"id":"W2096615175","doi":"10.1016/j.lwt.2010.06.016","title":"Microstructure and physico-chemical bases of textural quality of yam products","year":2010,"lang":"en","type":"article","venue":"LWT","topic":"Food composition and properties","field":"Nursing","cited_by":25,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"","funders":"Agence Universitaire de la Francophonie","keywords":"Microstructure; Quality (philosophy); Texture (cosmology); Materials science; Business; Chemistry; Metallurgy; Computer science; Artificial intelligence; Physics","score_opus":0.01940645475061459,"score_gpt":0.27785493464673955,"score_spread":0.25844847989612496,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2096615175","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9980683,0.0001051965,4.561095e-7,0.0010586081,0.00024551913,0.000059361588,0.000017953394,0.00001487432,0.000429766],"genre_scores_gemma":[0.9989292,5.404234e-7,0.0008067452,0.000118547956,0.00010161254,8.222582e-7,0.0000071971785,0.0000048892007,0.000030457131],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99960876,0.00002600901,0.00012545743,0.00010030655,0.000073229254,0.00006623751],"domain_scores_gemma":[0.99968433,0.000027408423,0.00006068209,0.00014345853,0.000064446984,0.000019650182],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000027379667,0.000056522767,0.00012572769,0.000013772484,0.000019864805,0.0000076075303,0.000054250366,0.000039055958,0.000021859845],"category_scores_gemma":[0.000052723295,0.000043366825,0.000024153429,0.00004603266,0.00014546819,0.00004595871,0.000021221218,0.00010287049,0.0000012786916],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0003195275,0.000022139488,0.0006827299,0.0001242108,0.0000050804406,5.7980127e-8,0.00050043187,1.89861e-7,0.9906491,0.00015398236,0.00051352713,0.0070290174],"study_design_scores_gemma":[0.00019406428,0.0000919419,0.010384753,0.000017069795,0.0000066357325,0.000004090381,0.00004233464,0.000007753458,0.9868788,0.0003589613,0.0019574019,0.000056186662],"about_ca_topic_score_codex":0.00007027639,"about_ca_topic_score_gemma":0.000005723882,"teacher_disagreement_score":0.009702023,"about_ca_system_score_codex":0.0000021647863,"about_ca_system_score_gemma":0.0000022644397,"threshold_uncertainty_score":0.17684478},"labels":[],"label_agreement":null},{"id":"W2098267659","doi":"10.1016/j.lwt.2005.02.013","title":"Inactivation of Escherichia coli O157:H7 in liquid whole egg using combined pulsed electric field and thermal treatments","year":2005,"lang":"en","type":"article","venue":"LWT","topic":"Microbial Inactivation Methods","field":"Biochemistry, Genetics and Molecular Biology","cited_by":79,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"McGill University","funders":"","keywords":"Electric field; Escherichia coli; Analytical Chemistry (journal); Reaction rate constant; Pulse (music); Thermal; Chemistry; Materials science; Atmospheric temperature range; Kinetics; Chromatography; Biochemistry; Thermodynamics; Optics; Physics","score_opus":0.014941060298549157,"score_gpt":0.29281935148638033,"score_spread":0.2778782911878312,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2098267659","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99733096,0.000095573516,0.0018363334,0.0001356583,0.000025334655,0.00014831057,0.0000017597793,0.0000041670296,0.00042191922],"genre_scores_gemma":[0.9938553,0.000020647949,0.0056773233,0.00021757916,0.000052880107,0.000005956966,0.000018120818,0.000010338904,0.0001418581],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9994489,0.00008312146,0.00015747739,0.00015130086,0.000044107164,0.00011508952],"domain_scores_gemma":[0.999715,0.000019358109,0.00008489382,0.00012341891,0.000034479483,0.000022858037],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00006902713,0.000084733096,0.000113883565,0.000051867486,0.000025665116,0.000006850233,0.00005074758,0.00011407124,0.000016539521],"category_scores_gemma":[0.000067134184,0.00008534533,0.000023065546,0.00013886225,0.000011867838,0.000008200214,0.00002796076,0.000057833673,7.337263e-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":[0.00029127416,0.0000912427,0.0011959982,0.0000070398864,0.000018095485,3.1198172e-7,0.000051729825,0.00008091957,0.99561024,0.000028065451,0.000031951266,0.0025931438],"study_design_scores_gemma":[0.0007563445,0.00040403192,0.0054258835,0.0000090924605,0.000009021482,0.0000010639034,0.000014566357,0.0006328474,0.99183476,0.000015038005,0.00081668736,0.00008068206],"about_ca_topic_score_codex":0.0000968341,"about_ca_topic_score_gemma":0.000019529623,"teacher_disagreement_score":0.004229885,"about_ca_system_score_codex":0.000031014544,"about_ca_system_score_gemma":0.00001717334,"threshold_uncertainty_score":0.34802815},"labels":[],"label_agreement":null},{"id":"W2120311480","doi":"10.1016/j.lwt.2007.01.004","title":"Quality changes in chicken nuggets fried in oils with different degrees of hydrogenatation","year":2007,"lang":"en","type":"article","venue":"LWT","topic":"Edible Oils Quality and Analysis","field":"Chemistry","cited_by":123,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"McGill University","funders":"","keywords":"Lightness; Food science; Canola; Moisture; Water content; Chemistry; Deep frying; Texture (cosmology); Mathematics; Organic chemistry; Physics","score_opus":0.029217885473496776,"score_gpt":0.300406128377916,"score_spread":0.27118824290441923,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2120311480","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.996013,0.00020913307,0.00010940561,0.00010734097,0.0000108549275,0.00002614175,0.000012424833,0.00001713885,0.0034946026],"genre_scores_gemma":[0.99946284,0.000085544394,0.0001933446,0.000028436825,0.00004159509,0.0000069944313,0.000049108137,0.000007867791,0.0001242434],"study_design_codex":"observational","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99902904,0.000038817434,0.000318152,0.00018618045,0.00023329818,0.00019450468],"domain_scores_gemma":[0.999431,0.00016161075,0.00013838566,0.00019926231,0.000025897894,0.000043828048],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00027992565,0.000106038824,0.00026108514,0.00011418835,0.00001676246,0.0000072793223,0.000110003035,0.000091419344,0.00017181139],"category_scores_gemma":[0.00006319728,0.00008709864,0.00003647063,0.00023789973,0.000043544114,0.000048459053,0.000021460199,0.00013114035,0.0000020903708],"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":[0.00031800888,0.0006722263,0.6180002,0.0019436858,0.00009456458,0.000046426612,0.0077069504,0.00018003224,0.35647494,0.0017047042,0.000009473644,0.012848773],"study_design_scores_gemma":[0.0009957956,0.000022946428,0.097638614,0.00032231555,0.000017612409,9.37421e-7,0.0023347726,0.00023826155,0.8978191,0.00038148684,0.000037904003,0.0001902761],"about_ca_topic_score_codex":0.0011967316,"about_ca_topic_score_gemma":0.062773965,"teacher_disagreement_score":0.5413441,"about_ca_system_score_codex":0.000043454907,"about_ca_system_score_gemma":0.000004980722,"threshold_uncertainty_score":0.95432794},"labels":[],"label_agreement":null},{"id":"W2124965421","doi":"10.1016/s0023-6438(03)00045-8","title":"Evaluation of pH change kinetics during various stages of Cheddar cheese-making from raw, pasteurized, micro-filtered and high-pressure-treated milk","year":2003,"lang":"en","type":"article","venue":"LWT","topic":"Microbial Inactivation Methods","field":"Biochemistry, Genetics and Molecular Biology","cited_by":22,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Agriculture and Agri-Food Canada; McGill University","funders":"","keywords":"Pasteurization; Food science; Raw milk; Chemistry; Kinetics; High pressure; Thermodynamics; Physics","score_opus":0.03862584388957089,"score_gpt":0.3086310251637107,"score_spread":0.2700051812741398,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2124965421","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99684757,0.0018362234,0.00065983506,0.000019581808,0.00008857513,0.00030689896,0.00007507501,0.000006925773,0.0001593408],"genre_scores_gemma":[0.9899078,0.0001114042,0.009666968,0.00002861065,0.00007543569,0.000014250092,0.00009252181,0.000022811017,0.00008020398],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9987017,0.00040698517,0.0002734078,0.00028019422,0.00019314716,0.00014459922],"domain_scores_gemma":[0.99907917,0.000021651153,0.00024988997,0.00031961393,0.00029842084,0.00003127971],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0003208348,0.0001442533,0.00022608195,0.000055123095,0.000030469917,0.000010370154,0.00009697715,0.00015791172,0.00008277017],"category_scores_gemma":[0.00031959347,0.00014827108,0.00004317468,0.000094245916,0.00006190668,0.000006263222,0.0000631015,0.000059944123,5.3742576e-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":[0.000071571165,0.000064576634,0.0020727874,0.000059175916,0.00012711168,6.0705986e-7,0.00021916935,0.000063786356,0.9963828,0.000011447986,0.000020147787,0.0009068185],"study_design_scores_gemma":[0.0014043129,0.000080600024,0.03208835,0.000044785218,0.0001743215,0.000002922942,0.000038117632,0.00006129742,0.96537304,0.000089173285,0.0005107715,0.00013230939],"about_ca_topic_score_codex":0.00014163846,"about_ca_topic_score_gemma":0.000021177615,"teacher_disagreement_score":0.031009762,"about_ca_system_score_codex":0.000014442553,"about_ca_system_score_gemma":0.000013375894,"threshold_uncertainty_score":0.6046319},"labels":[],"label_agreement":null},{"id":"W2138910210","doi":"10.1016/j.lwt.2011.05.009","title":"Influence of pH and ethanol on malolactic fermentation and volatile aroma compound composition in white wines","year":2011,"lang":"en","type":"article","venue":"LWT","topic":"Fermentation and Sensory Analysis","field":"Agricultural and Biological Sciences","cited_by":77,"is_retracted":false,"has_abstract":false,"route_ca_aff":false,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"","funders":"Lallemand","keywords":"Malolactic fermentation; Oenococcus oeni; Aroma; Aroma of wine; Wine; White Wine; Chemistry; Food science; Ethanol fermentation; Wine fault; Fermentation; Alcohol; Yeast in winemaking; Organic chemistry; Yeast; Biochemistry; Lactic acid; Biology; Bacteria; Saccharomyces cerevisiae","score_opus":0.02732169513869985,"score_gpt":0.23073182040169773,"score_spread":0.2034101252629979,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2138910210","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9992982,0.000011256928,4.6788335e-7,0.00017225904,0.0000071770055,0.00006516359,0.0000042622655,0.0000069094995,0.00043426847],"genre_scores_gemma":[0.99969614,0.000015779613,0.000046977486,0.00016029956,0.0000070323995,0.0000023725986,0.000016674856,2.6668343e-7,0.000054443903],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.9996329,0.000044478897,0.000107922504,0.00010060606,0.00006088679,0.000053231248],"domain_scores_gemma":[0.9998593,0.000033894197,0.00005044901,0.00001687403,0.000016550764,0.000022956638],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00003023562,0.000047636426,0.00007748084,0.000016720984,0.000039752387,0.000011290277,0.000025250327,0.000024999543,0.00007644801],"category_scores_gemma":[0.0000043243235,0.000021835587,0.000011335617,0.00011014163,0.000038386846,0.000111853566,0.00000883062,0.000030366848,0.0000029249243],"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":[0.000058867445,0.000048284277,0.27881095,0.000006313445,0.000004387747,0.0000014244512,0.0006251855,0.000022555949,0.71893126,0.0000801067,0.0000042365127,0.0014064304],"study_design_scores_gemma":[0.00012521757,0.00013698393,0.9810873,0.000017081824,0.0000074204013,0.000002567327,0.00026739025,0.00025133337,0.017745977,0.00030641377,0.000006180042,0.000046133486],"about_ca_topic_score_codex":0.00015666771,"about_ca_topic_score_gemma":0.0001276707,"teacher_disagreement_score":0.70227635,"about_ca_system_score_codex":0.00000529475,"about_ca_system_score_gemma":3.4299543e-7,"threshold_uncertainty_score":0.08904294},"labels":[],"label_agreement":null},{"id":"W2149871059","doi":"10.1016/j.lwt.2015.10.055","title":"Antimicrobial effect of essential oils in combinations against five bacteria and their effect on sensorial quality of ground meat","year":2015,"lang":"en","type":"article","venue":"LWT","topic":"Essential Oils and Antimicrobial Activity","field":"Agricultural and Biological Sciences","cited_by":219,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Institut National de la Recherche Scientifique","funders":"","keywords":"Food science; Antimicrobial; Bacteria; Listeria monocytogenes; Bark (sound); Food spoilage; Chemistry; Antibacterial activity; Staphylococcus aureus; Agar diffusion test; Pathogenic bacteria; Agar; Preservative; Minimum inhibitory concentration; Microbiology; Traditional medicine; Biology; Medicine","score_opus":0.016937722874761262,"score_gpt":0.2524561932200505,"score_spread":0.23551847034528922,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2149871059","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99881023,0.000011084173,0.0000010937922,0.0001578796,0.00037126624,0.00022729642,0.000121822195,0.0000136231465,0.00028568137],"genre_scores_gemma":[0.9997242,0.000009918975,0.00000781061,0.000022767688,0.00015261014,0.0000023728771,0.000058641028,0.0000011846796,0.000020510433],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9987007,0.0005348951,0.000263399,0.00022134918,0.00011470543,0.00016500255],"domain_scores_gemma":[0.9990045,0.0006497111,0.00016269769,0.000054937234,0.00006661389,0.00006158544],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0003784683,0.00015421712,0.000446061,0.000019361374,0.000053351,0.000029471441,0.00010981038,0.00010294788,0.000010318156],"category_scores_gemma":[0.0001623966,0.000060233036,0.00009731353,0.00020941831,0.00012840691,0.00010956616,0.000067570734,0.00010393527,0.0000025691909],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0004676172,0.00021402634,0.0029279802,0.000054601438,0.000013834894,0.0000016935209,0.00012693398,0.0000046680057,0.99039495,0.00012409776,0.000060511262,0.0056090998],"study_design_scores_gemma":[0.001273671,0.00089963386,0.035203923,0.000068589354,0.0000094264105,0.000001402043,0.000017982453,0.000014745749,0.962289,0.00005198109,0.00004979016,0.000119902135],"about_ca_topic_score_codex":0.0015965729,"about_ca_topic_score_gemma":0.0007214396,"teacher_disagreement_score":0.03227594,"about_ca_system_score_codex":0.000013047743,"about_ca_system_score_gemma":0.0000036801125,"threshold_uncertainty_score":0.24562319},"labels":[],"label_agreement":null},{"id":"W2151225967","doi":"10.1016/j.lwt.2007.10.019","title":"Extraction of saponins and cyclopeptides from cow cockle seed with pressurized low polarity water","year":2007,"lang":"en","type":"article","venue":"LWT","topic":"Food Quality and Safety Studies","field":"Agricultural and Biological Sciences","cited_by":23,"is_retracted":false,"has_abstract":false,"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":"Cockle; Polarity (international relations); Extraction (chemistry); Chemistry; Botany; Chromatography; Biology; Ecology; Biochemistry","score_opus":0.011486434573441291,"score_gpt":0.21873847460748397,"score_spread":0.20725204003404268,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2151225967","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99801797,0.0001304955,0.00001197927,0.0008852593,0.00003266994,0.000081560895,0.000041366195,0.000023544282,0.000775178],"genre_scores_gemma":[0.9993352,0.000036214802,0.0001841575,0.000093758914,0.000064030595,0.0000012762284,0.000041557094,3.9761986e-7,0.00024340142],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.99946123,0.000034719145,0.00012326527,0.00013338843,0.00010893568,0.00013847159],"domain_scores_gemma":[0.99967134,0.00018238189,0.000041056115,0.00002894716,0.000039406357,0.000036882848],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00012578016,0.000070173715,0.00013440005,0.000005009242,0.00012631551,0.000015351643,0.000050666666,0.000053051896,0.00006156802],"category_scores_gemma":[0.000015811003,0.000020875974,0.00002398228,0.000058670128,0.000085203756,0.00008927505,0.00003321797,0.00006118031,0.000004502148],"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":[0.00037731274,0.00008811475,0.07308449,0.000011077548,0.00004271732,0.0000033244226,0.000617765,0.0000012736573,0.922302,0.000088039655,0.000037656664,0.0033462434],"study_design_scores_gemma":[0.00018153728,0.00016094823,0.8740699,0.000017174018,0.000012880469,0.000001646428,0.0005831288,0.0000042537504,0.117717676,0.00022331177,0.0069505386,0.00007699711],"about_ca_topic_score_codex":0.0030725494,"about_ca_topic_score_gemma":0.005832234,"teacher_disagreement_score":0.8045843,"about_ca_system_score_codex":0.000004331496,"about_ca_system_score_gemma":4.723458e-7,"threshold_uncertainty_score":0.4644796},"labels":[],"label_agreement":null},{"id":"W2155624290","doi":"10.1006/fstl.2001.0869","title":"Characterization of Apples and Apple Cider Produced by a Guelph Area Orchard","year":2002,"lang":"en","type":"article","venue":"LWT","topic":"Food Quality and Safety Studies","field":"Agricultural and Biological Sciences","cited_by":7,"is_retracted":false,"has_abstract":false,"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":"Pasteurization; Titratable acid; Brix; Turbidity; Food science; Orchard; Chemistry; Mathematics; Horticulture; Biology; Sugar","score_opus":0.04153199780941947,"score_gpt":0.20181716105672415,"score_spread":0.16028516324730469,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2155624290","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99504554,0.0002746828,0.000003310485,0.0042272788,0.000022548022,0.00011409537,0.000105987274,0.000021395717,0.00018513082],"genre_scores_gemma":[0.99892783,0.0002549158,0.000011952861,0.00015617967,0.000050993964,0.000011290063,0.00007145118,3.2971772e-7,0.00051507016],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99956673,0.000022229606,0.00010893742,0.00013258774,0.00007833369,0.00009118236],"domain_scores_gemma":[0.9998457,0.000034299377,0.000047753136,0.000025519179,0.000023550016,0.000023199618],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000038067676,0.0000579616,0.00010772408,0.0000029449388,0.000078990386,0.000009991682,0.000049439306,0.00003173148,0.00017774553],"category_scores_gemma":[0.000021384416,0.000021804846,0.00002015172,0.000095592564,0.00004558051,0.00005128002,0.000030014438,0.00002731682,0.000008381406],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000005249623,0.00003661267,0.0024106526,0.0000094044735,0.0000072618286,1.3789563e-7,0.00027771152,3.242655e-8,0.9860997,0.000088076595,0.001649361,0.009415783],"study_design_scores_gemma":[0.00032303555,0.00047886104,0.30664608,0.000045790835,0.00002381937,0.0000041703183,0.0011148428,0.000093027564,0.44795915,0.00027895343,0.24262388,0.00040837823],"about_ca_topic_score_codex":0.00003856981,"about_ca_topic_score_gemma":0.000044660006,"teacher_disagreement_score":0.53814054,"about_ca_system_score_codex":0.000002192198,"about_ca_system_score_gemma":1.3781852e-7,"threshold_uncertainty_score":0.1946189},"labels":[],"label_agreement":null},{"id":"W2158425448","doi":"10.1016/j.lwt.2012.10.019","title":"Inhibitory effect of soy protein coating formulations on walnut (Juglans regia L.) kernels against lipid oxidation","year":2012,"lang":"en","type":"article","venue":"LWT","topic":"Phytochemicals and Antioxidant Activities","field":"Medicine","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":"Institut National de la Recherche Scientifique","funders":"National Research Foundation of Korea","keywords":"Juglans; Chemistry; Food science; Juglandaceae; Soy protein; Biochemistry","score_opus":0.014232733616015509,"score_gpt":0.2712070192201866,"score_spread":0.25697428560417107,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2158425448","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99114656,0.000059802926,0.00016808511,0.00014421943,0.00009783982,0.00049647625,0.0000060574203,0.000054824213,0.007826156],"genre_scores_gemma":[0.9984549,0.000004945137,0.0002676747,0.000072054594,0.00063588505,0.00004637635,0.000040856088,0.000017545362,0.0004597053],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99925333,0.000041292402,0.00019661416,0.00011154316,0.00019397998,0.0002032512],"domain_scores_gemma":[0.9994636,0.00012652388,0.00012754166,0.00017270185,0.00003516862,0.00007441781],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00013625316,0.000115644434,0.00023351065,0.00006753285,0.000055987704,0.0000064883516,0.00003561307,0.00007803942,0.000020614898],"category_scores_gemma":[0.00018494336,0.000091385205,0.00008619061,0.000092104645,0.000038861,0.00017798606,0.000018579429,0.00013923054,0.000020250056],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00008687385,0.00010323673,0.012656236,0.0002290537,0.000017961838,6.458265e-7,0.00022897369,0.0000023622433,0.9826026,0.00036279028,0.00034176436,0.0033674852],"study_design_scores_gemma":[0.0007341231,0.00023544088,0.010815183,0.0005997103,0.000030253284,0.000003229742,0.000036224304,0.000116514755,0.9866553,0.000039700102,0.0006437405,0.000090596106],"about_ca_topic_score_codex":0.000007650505,"about_ca_topic_score_gemma":5.829061e-7,"teacher_disagreement_score":0.0073664505,"about_ca_system_score_codex":0.00004127565,"about_ca_system_score_gemma":0.000008511319,"threshold_uncertainty_score":0.37265807},"labels":[],"label_agreement":null},{"id":"W2169065896","doi":"10.1006/fstl.1999.0607","title":"Combined Effects of Microwave Heating and Hydrogen Peroxide on the Destruction of Escherichia Coli","year":2000,"lang":"en","type":"article","venue":"LWT","topic":"Microbial Inactivation Methods","field":"Biochemistry, Genetics and Molecular Biology","cited_by":19,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"McGill University","funders":"","keywords":"Microwave; Hydrogen peroxide; Condenser (optics); Microwave heating; Suspension (topology); Materials science; Chemistry; Escherichia coli; Microwave oven; Analytical Chemistry (journal); Nuclear chemistry; Chromatography; Biochemistry; Optics","score_opus":0.007687321460208854,"score_gpt":0.24097412971227666,"score_spread":0.23328680825206782,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2169065896","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99880904,0.00006637062,0.00029628642,0.00004947871,0.000019635649,0.00012982018,0.000001602137,0.000002434579,0.00062532607],"genre_scores_gemma":[0.99599886,0.000030719162,0.0036376973,0.00012184067,0.000024000356,0.000004040018,0.0000054998795,0.0000069677635,0.00017036556],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99960405,0.000102614955,0.000103416365,0.00009666262,0.000034238255,0.00005901304],"domain_scores_gemma":[0.9997277,0.000045411438,0.000058120775,0.00013123723,0.000023280747,0.000014199615],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00007075887,0.0000553713,0.00008000873,0.000009808885,0.000028666866,0.000002969985,0.000046300363,0.00005420115,0.000018515664],"category_scores_gemma":[0.00007646001,0.000043745153,0.000026194304,0.000046631143,0.000056304314,0.000001229766,0.000014968556,0.00003785789,7.0530257e-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":[0.00006382529,0.000018793715,0.00024653465,0.000026874262,0.000017723582,1.2132895e-7,0.000056185705,0.000021638789,0.99629426,0.00012459424,0.000058517726,0.0030709233],"study_design_scores_gemma":[0.00023610823,0.00020013771,0.0022005807,0.00002004604,0.000008291759,0.0000016374271,0.000019138677,0.000029509394,0.9967928,0.000124526,0.00032640336,0.00004080754],"about_ca_topic_score_codex":0.000029478995,"about_ca_topic_score_gemma":0.000002161011,"teacher_disagreement_score":0.0033414108,"about_ca_system_score_codex":0.0000040264968,"about_ca_system_score_gemma":0.000004701243,"threshold_uncertainty_score":0.17838757},"labels":[],"label_agreement":null},{"id":"W2204176303","doi":"10.1016/j.lwt.2015.05.044","title":"Effect of yeast strain on aroma compounds in Cabernet franc icewines","year":2015,"lang":"en","type":"article","venue":"LWT","topic":"Fermentation and Sensory Analysis","field":"Agricultural and Biological Sciences","cited_by":64,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Vineland Research and Innovation Centre; Brock University","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Citronellol; Nerol; Ethyl hexanoate; Chemistry; Isoamyl acetate; Hexanoic acid; Geraniol; Isoamyl alcohol; Geranyl acetate; Organic chemistry; Ethyl acetate; Food science; Decanal; Yeast; Caproic Acid; Alcohol; Biochemistry; Essential oil","score_opus":0.026147547824167405,"score_gpt":0.2537865546776567,"score_spread":0.2276390068534893,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2204176303","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99603164,0.000012147807,1.3428532e-7,0.00026433496,0.000037947622,0.000046554032,0.000018535027,0.000009610518,0.0035790778],"genre_scores_gemma":[0.999001,0.000001178411,0.0000060886105,0.000107900785,0.00004476909,0.0000020389007,0.000037203168,2.1756281e-7,0.0007995478],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.9995406,0.000102070175,0.000093626506,0.000085586325,0.00010682148,0.000071275936],"domain_scores_gemma":[0.9998207,0.000076180026,0.000029534942,0.000021932583,0.000012310601,0.000039323575],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00009856212,0.00005013898,0.00011223902,0.000009552601,0.000013925559,0.000008840683,0.00006202852,0.000027725371,0.00013517137],"category_scores_gemma":[0.000024080056,0.000017183338,0.00003725139,0.00016925183,0.00001997212,0.000025781996,0.0000070592537,0.000033765784,0.00003908957],"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":[0.0001389568,0.000100560326,0.05004012,0.000007910091,0.000013264127,0.0000063324173,0.00036625323,0.00009069304,0.91241866,0.00015416469,0.0011120413,0.03555107],"study_design_scores_gemma":[0.00044694645,0.0009555888,0.96688807,0.000015429965,0.000009571603,0.0000014008286,0.000339695,0.00037053417,0.029053934,0.00015294389,0.001672174,0.000093690105],"about_ca_topic_score_codex":0.00031904448,"about_ca_topic_score_gemma":0.00039521916,"teacher_disagreement_score":0.91684794,"about_ca_system_score_codex":0.0000077823515,"about_ca_system_score_gemma":5.1669963e-7,"threshold_uncertainty_score":0.14800316},"labels":[],"label_agreement":null},{"id":"W2221922044","doi":"10.1016/j.lwt.2015.04.059","title":"Fractal dimension in palm oil crystal networks during storage by image analysis and rheological measurements","year":2015,"lang":"en","type":"article","venue":"LWT","topic":"Food Chemistry and Fat Analysis","field":"Agricultural and Biological Sciences","cited_by":43,"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":"Malaysian Palm Oil Board; Universiti Teknologi MARA","keywords":"Fractal dimension; Palm oil; Materials science; Crystal (programming language); Fractal; Dynamic mechanical analysis; Rheology; Fractal analysis; Chemical engineering; Composite material; Chemistry; Computer science; Mathematics; Polymer","score_opus":0.018579694435145618,"score_gpt":0.20718353499268938,"score_spread":0.18860384055754376,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2221922044","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99873066,0.0003026816,0.00001107877,0.00020259617,0.000017492153,0.00001740309,0.000008138891,0.00002420174,0.0006857511],"genre_scores_gemma":[0.999423,0.000030933883,0.00004410992,0.000039593175,0.00006166598,0.0000035797036,0.00009411967,5.026101e-7,0.00030249235],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.9990875,0.000059281174,0.00016172806,0.00027240047,0.0002027594,0.00021634012],"domain_scores_gemma":[0.9996892,0.000032064323,0.00005493201,0.00004619456,0.00003501956,0.00014259003],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00014248745,0.00011324709,0.0002089904,0.000013465287,0.000082312996,0.000045662204,0.00010150867,0.00010738471,0.00010719787],"category_scores_gemma":[0.000039434777,0.000046492358,0.00008256486,0.0005321118,0.00005176542,0.000093463874,0.00007983796,0.00012091363,0.0000030187282],"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":[0.00006268779,0.00010237668,0.2099945,0.0000031943903,0.00009394466,0.00002239749,0.00004309334,0.00016580193,0.7867296,9.229525e-7,0.00023227234,0.0025492664],"study_design_scores_gemma":[0.0012618192,0.0003135291,0.8950493,0.00003468997,0.0005151766,0.000015179202,0.0010039952,0.012751942,0.08717943,0.00009758018,0.0008742296,0.0009031278],"about_ca_topic_score_codex":0.00021442288,"about_ca_topic_score_gemma":0.00035902817,"teacher_disagreement_score":0.6995501,"about_ca_system_score_codex":0.000026326921,"about_ca_system_score_gemma":7.4798214e-7,"threshold_uncertainty_score":0.18959033},"labels":[],"label_agreement":null},{"id":"W2339653543","doi":"10.1016/j.lwt.2016.04.025","title":"Growth and toxigenic potential of Bacillus cereus during storage temperature abuse in cooked irradiated chicken rice in combination with nisin and carvacrol","year":2016,"lang":"en","type":"article","venue":"LWT","topic":"Microbial Inactivation Methods","field":"Biochemistry, Genetics and Molecular Biology","cited_by":7,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Institut National de la Recherche Scientifique","funders":"Natural Sciences and Engineering Research Council of Canada; Ministère de l’Enseignement Supérieur, de la Recherche Scientifique et des Technologies de l'Information et de la Communication","keywords":"Bacillus cereus; Carvacrol; Nisin; Food science; Antimicrobial; Cereus; Microbiology; Chemistry; Agar; Population; Bacterial growth; Biology; Bacteria; Medicine","score_opus":0.0036003696215535595,"score_gpt":0.20988184860927162,"score_spread":0.20628147898771806,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2339653543","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9993822,0.00015488302,0.00014497938,0.00007366228,0.000021311826,0.00016179068,0.000013861822,0.000003867035,0.00004342402],"genre_scores_gemma":[0.9991641,0.00015803557,0.0005087836,0.000024431256,0.000015023367,0.0000051551438,0.000014833264,0.000010880359,0.000098771445],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99940276,0.0001037583,0.0001324742,0.00020204966,0.000049727143,0.000109206056],"domain_scores_gemma":[0.99974865,0.000011226804,0.00006226694,0.00010995999,0.00003845725,0.00002942632],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00007632747,0.00008918529,0.0001179783,0.00007271395,0.000022042854,0.000009661167,0.00004828583,0.00012398804,0.0000040224104],"category_scores_gemma":[0.00004174046,0.00006891045,0.000010644918,0.000108536624,0.000052970103,0.000009824016,0.000027392112,0.00006327681,1.8882902e-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":[0.00020836575,0.000034153047,0.007475333,0.000031468913,0.000011018647,0.0000052523687,0.00017498905,0.0000074509207,0.9919175,0.000015129002,0.000006366107,0.00011298648],"study_design_scores_gemma":[0.0022488683,0.00010954307,0.24793382,0.00003197574,0.0000041520148,0.000014406082,0.000042392065,0.000006907628,0.7494742,0.00001376042,0.000028291526,0.00009164548],"about_ca_topic_score_codex":0.00008415517,"about_ca_topic_score_gemma":0.00014574784,"teacher_disagreement_score":0.24244325,"about_ca_system_score_codex":0.000018294,"about_ca_system_score_gemma":0.000010998221,"threshold_uncertainty_score":0.28100866},"labels":[],"label_agreement":null},{"id":"W2546983248","doi":"10.1016/j.lwt.2016.10.060","title":"Storage stability of cranberry puree products processed with hydrothermodynamic (HTD) technology","year":2016,"lang":"en","type":"article","venue":"LWT","topic":"Phytochemicals and Antioxidant Activities","field":"Medicine","cited_by":22,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Dalhousie University","funders":"","keywords":"Chemistry; Food science; Polyphenol; CRANBERRY JUICE; Shelf life; Food storage; Food additive; Cold storage; Organic chemistry; Horticulture; Antioxidant; Biology","score_opus":0.009039680445018848,"score_gpt":0.21727669502252697,"score_spread":0.20823701457750812,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2546983248","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9944149,0.00014929238,0.00036317596,0.0028203786,0.000019221723,0.0003467449,0.000009961483,0.00010058876,0.0017756851],"genre_scores_gemma":[0.99913526,0.00001274983,0.00038454446,0.000026591553,0.000044025583,0.000033865264,0.0000015034469,0.000018016093,0.00034342142],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9992784,0.000009608292,0.00014015604,0.00024118627,0.00015370233,0.00017694183],"domain_scores_gemma":[0.99938494,0.000027160328,0.00008212794,0.00034704653,0.00012320567,0.000035544093],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00004546404,0.00010910849,0.0002698201,0.000070722985,0.000018548222,0.0000028116103,0.000081972226,0.00007725217,0.00006336103],"category_scores_gemma":[0.000110459,0.00005961329,0.000026555294,0.00022748682,0.0002928512,0.00010005461,0.000022246704,0.000086250184,0.000004834122],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00021005845,0.00020455995,0.0120361885,0.00034058074,0.000028559256,0.000008195929,0.000058704052,8.441557e-8,0.9846113,0.00017024374,0.00002862555,0.0023029498],"study_design_scores_gemma":[0.0009429099,0.0002709673,0.007316564,0.00031178724,0.00002780206,0.000033091874,0.00006861701,0.000020418964,0.9898096,0.00086395844,0.00023927676,0.00009500842],"about_ca_topic_score_codex":0.00000666366,"about_ca_topic_score_gemma":0.0000094413945,"teacher_disagreement_score":0.005198348,"about_ca_system_score_codex":0.000031172738,"about_ca_system_score_gemma":0.000048010646,"threshold_uncertainty_score":0.24309593},"labels":[],"label_agreement":null},{"id":"W2568016775","doi":"10.1016/j.lwt.2017.01.003","title":"Effect of saccharides on sediment formation in green tea concentrate","year":2017,"lang":"en","type":"article","venue":"LWT","topic":"Tea Polyphenols and Effects","field":"Medicine","cited_by":20,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Agriculture and Agri-Food Canada","funders":"Chinese Academy of Agricultural Sciences; Chinese Academy of Sciences; Natural Science Foundation of Zhejiang Province; National Natural Science Foundation of China","keywords":"Sediment; Caffeine; Chemistry; Fructose; Polyphenol; Sucrose; Food science; Green tea; Biochemistry; Geology; Biology; Antioxidant","score_opus":0.0150679950130974,"score_gpt":0.3032869365893152,"score_spread":0.2882189415762178,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2568016775","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99520147,0.00005109555,0.000007674779,0.0004571518,0.00011004889,0.00030118035,0.0000022102477,0.000011247096,0.0038579023],"genre_scores_gemma":[0.9996698,0.000008572349,0.000015318166,0.00009684837,0.000057501682,0.000010200937,0.0000040990817,0.000004691822,0.00013295792],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9995872,0.000033929813,0.00010052858,0.000068622794,0.00010213338,0.000107600106],"domain_scores_gemma":[0.9995958,0.00006120321,0.00007737209,0.00022008523,0.000008962634,0.000036567733],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00014041684,0.00005964103,0.0001570293,0.00002691895,0.000034349756,0.000008522149,0.000052563268,0.0000339995,0.000026100066],"category_scores_gemma":[0.00007915524,0.00004199381,0.000029373918,0.000015307944,0.000024297351,0.00007304581,0.000015701195,0.00006237135,0.000034465837],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0030501813,0.00026028464,0.16210301,0.0019210201,0.000074473035,0.00016731503,0.0023419554,0.0000242868,0.55263984,0.0016903505,0.0020920043,0.27363527],"study_design_scores_gemma":[0.0026791398,0.0015456496,0.13308214,0.00041774558,0.000026732267,0.00000638317,0.000013243418,0.00069328485,0.8610811,0.000044602682,0.00035619334,0.000053748205],"about_ca_topic_score_codex":0.0003564063,"about_ca_topic_score_gemma":0.000021372318,"teacher_disagreement_score":0.3084413,"about_ca_system_score_codex":0.000030092875,"about_ca_system_score_gemma":0.0000026812334,"threshold_uncertainty_score":0.17124578},"labels":[],"label_agreement":null},{"id":"W2569175493","doi":"10.1016/j.lwt.2017.01.022","title":"Phase transitions during high pressure treatment of frozen carrot juice and influence on Escherichia coli inactivation","year":2017,"lang":"en","type":"article","venue":"LWT","topic":"Microbial Inactivation Methods","field":"Biochemistry, Genetics and Molecular Biology","cited_by":24,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"McGill University","funders":"Natural Science Foundation of Zhejiang Province; National Natural Science Foundation of China","keywords":"Carrot juice; Chemistry; Escherichia coli; Kinetics; Food science; High pressure; Chromatography; Phase transition; Phase (matter); Biochemistry; Thermodynamics; Organic chemistry","score_opus":0.017109167922867395,"score_gpt":0.32130910948038643,"score_spread":0.30419994155751906,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2569175493","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9987006,0.000052684034,0.00050004764,0.00017724386,0.00004714301,0.00018750357,0.000046822144,0.0000053280214,0.00028262203],"genre_scores_gemma":[0.9975826,0.000053034797,0.0018036626,0.0000330646,0.0000632873,0.000020543897,0.000031063857,0.000008893888,0.00040383902],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9995598,0.000044782857,0.000100759906,0.00017381585,0.000043624557,0.000077215795],"domain_scores_gemma":[0.9994743,0.000008425779,0.00011515243,0.00031110182,0.0000590667,0.00003197609],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000026472195,0.000085207874,0.00010368917,0.000019435693,0.00015836989,0.000021596416,0.00006943932,0.0000797059,0.000010077263],"category_scores_gemma":[0.0000619685,0.00008130598,0.000025963414,0.00001881184,0.00005881077,0.000010298381,0.000016016607,0.000030841296,6.6187556e-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":[0.00019272947,0.00018697762,0.0003232485,0.000020343585,0.00004225151,6.817119e-7,0.00013833192,0.00008605273,0.9978775,0.00009499558,0.000021747148,0.0010151656],"study_design_scores_gemma":[0.0016065767,0.00048862677,0.028890809,0.000015135628,0.000027998807,0.000001233394,0.000021145286,0.000016180691,0.9653434,0.00002403862,0.0034884561,0.00007640696],"about_ca_topic_score_codex":0.00020610722,"about_ca_topic_score_gemma":0.000019464294,"teacher_disagreement_score":0.03253408,"about_ca_system_score_codex":0.0000125455745,"about_ca_system_score_gemma":0.000009519638,"threshold_uncertainty_score":0.33155617},"labels":[],"label_agreement":null},{"id":"W2570764157","doi":"10.1016/j.lwt.2017.01.010","title":"Optimization of a green process for the extraction of lutein and chlorophyll from spinach by-products using response surface methodology (RSM)","year":2017,"lang":"en","type":"article","venue":"LWT","topic":"Antioxidant Activity and Oxidative Stress","field":"Medicine","cited_by":109,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Université Laval","funders":"","keywords":"Spinach; Lutein; Extraction (chemistry); Response surface methodology; Chlorophyll; Solvent; Chemistry; Yield (engineering); Raw material; Chlorophyll a; Chromatography; Pulp and paper industry; Food science; Botany; Carotenoid; Materials science; Biochemistry; Biology; Organic chemistry","score_opus":0.16056976790151362,"score_gpt":0.4137044767678623,"score_spread":0.2531347088663487,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2570764157","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.90081793,0.00040219445,0.09703555,0.0012649664,0.000074298274,0.00033459952,0.000050754552,0.000005593593,0.000014138339],"genre_scores_gemma":[0.972772,0.000059976028,0.026866492,0.000014558444,0.000061253275,0.000003333855,0.000009692171,0.000009880177,0.00020283052],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99936694,0.00012559394,0.0001477535,0.00017479662,0.00009830954,0.000086632914],"domain_scores_gemma":[0.9986258,0.00052081025,0.00035183734,0.00028408435,0.00019656331,0.000020886357],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00036436119,0.00007572526,0.00023819452,0.000026022068,0.00014395463,0.000008000816,0.0000850443,0.00007224902,0.000009193539],"category_scores_gemma":[0.0013146739,0.000056040073,0.000028738921,0.000046596953,0.00020355658,0.00017123476,0.00002876598,0.000075002936,1.2184348e-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":[0.004646968,0.000064748405,0.0031052853,0.00016548949,0.000062325074,0.0000012112663,0.0005238233,0.00071187335,0.9886531,0.000021688658,0.000015487663,0.0020279684],"study_design_scores_gemma":[0.0009372924,0.00024240682,0.059927028,0.00010177226,0.00016357677,0.000008081478,0.00037741952,0.013447349,0.9245413,0.000112659014,0.000078663565,0.000062446685],"about_ca_topic_score_codex":0.0010643883,"about_ca_topic_score_gemma":0.000019536445,"teacher_disagreement_score":0.07195408,"about_ca_system_score_codex":0.000011007214,"about_ca_system_score_gemma":0.000022319158,"threshold_uncertainty_score":0.22852479},"labels":[],"label_agreement":null},{"id":"W2574502321","doi":"10.1016/j.lwt.2017.01.048","title":"Preparation of branched canola protein isolate and effects of molecular architecture on solution flow properties","year":2017,"lang":"en","type":"article","venue":"LWT","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":9,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Manitoba; McMaster University; Agriculture and Agri-Food Canada","funders":"Canola Council of Canada","keywords":"Branching (polymer chemistry); Canola; Shear thinning; Dilatant; Shear rate; Extender; Chemistry; Shear (geology); Chemical engineering; Materials science; Organic chemistry; Rheology; Composite material; Food science","score_opus":0.014495960760808784,"score_gpt":0.22789343036865928,"score_spread":0.2133974696078505,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2574502321","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9983145,0.00029081368,0.000043653636,0.00025977255,0.00004707374,0.00072365557,0.0000045535066,0.000014008313,0.0003019717],"genre_scores_gemma":[0.99971926,0.000002781636,0.00010295038,0.0000110028495,0.00003628065,0.00004468884,0.0000018704059,6.3624697e-7,0.00008054426],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9994512,0.0000700626,0.00012106464,0.00013962707,0.00012535135,0.00009269414],"domain_scores_gemma":[0.9996664,0.00001431511,0.00016114753,0.00010185555,0.000033897773,0.000022404705],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00006828319,0.00007326391,0.000134409,0.0000065818203,0.0001087066,0.000024258346,0.0001414169,0.00006608357,0.0000023740974],"category_scores_gemma":[0.00008877766,0.000026726788,0.000032293803,0.000024203582,0.00007133868,0.000054728527,0.000045650893,0.00005004635,0.0000014752283],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00007680703,0.000022072054,0.00012096375,0.000112264584,0.00000869489,7.273483e-7,0.00013619776,0.000015068346,0.9774796,0.00006585987,0.000003849544,0.021957947],"study_design_scores_gemma":[0.000120144,0.0007110558,0.0091281915,0.00025468814,0.0000046745836,0.0000013033034,0.000005680808,0.00032972798,0.98889416,0.00039007986,0.00009766559,0.000062652005],"about_ca_topic_score_codex":0.00034717756,"about_ca_topic_score_gemma":0.00020385279,"teacher_disagreement_score":0.021895295,"about_ca_system_score_codex":0.000006863015,"about_ca_system_score_gemma":0.0000018932512,"threshold_uncertainty_score":0.10898868},"labels":[],"label_agreement":null},{"id":"W2593155735","doi":"10.1016/j.lwt.2017.03.006","title":"pH-sensitive films containing anthocyanins extracted from black bean seed coat and red cabbage","year":2017,"lang":"en","type":"article","venue":"LWT","topic":"Nanocomposite Films for Food Packaging","field":"Materials Science","cited_by":411,"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":"Red cabbage; Coat; Anthocyanin; Mung bean; Starch; Chemistry; Corn starch; Horticulture; Glycerol; Thermal stability; Food science; Red Color; Botany; Materials science; Biology; Organic chemistry","score_opus":0.01882458112410044,"score_gpt":0.26037814981024887,"score_spread":0.24155356868614844,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2593155735","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99148124,0.00003971435,0.00019537073,0.0002855172,0.0005111634,0.0002764599,0.00028553745,0.00015971501,0.0067652613],"genre_scores_gemma":[0.9956241,0.000007945223,0.003505352,0.00014921167,0.00015935759,0.0000055617475,0.00006754936,0.000037790032,0.0004431285],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99844426,0.00009311954,0.00026981407,0.00052646536,0.00023658364,0.00042973732],"domain_scores_gemma":[0.99853384,0.00017256619,0.000328868,0.0007086382,0.0000848237,0.00017124577],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00017497042,0.00023848895,0.00037798283,0.00005397686,0.00067826983,0.0005374473,0.00036992415,0.00011717354,0.00020134593],"category_scores_gemma":[0.00016254245,0.00023548625,0.000054874774,0.000044012457,0.00034171983,0.00056324597,0.00027335653,0.00017753242,0.00018619522],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000117618125,0.00002302613,0.0072029447,0.000008408576,0.000019914394,0.00015047422,0.0024879521,0.000003997497,0.9894182,0.00009849589,0.00032168234,0.00014725633],"study_design_scores_gemma":[0.0010535937,0.00009907921,0.1332894,0.000118684955,0.000043779568,0.00001982573,0.000644912,0.0007086522,0.862906,0.0001433081,0.00066728384,0.00030552418],"about_ca_topic_score_codex":0.0015099366,"about_ca_topic_score_gemma":0.0002469859,"teacher_disagreement_score":0.12651226,"about_ca_system_score_codex":0.000036643847,"about_ca_system_score_gemma":0.000014579157,"threshold_uncertainty_score":0.96028507},"labels":[],"label_agreement":null},{"id":"W267793345","doi":"10.1016/j.lwt.2015.05.019","title":"Development of an extraction protocol for the removal of the fat phase within chocolate","year":2015,"lang":"en","type":"article","venue":"LWT","topic":"Food Chemistry and Fat Analysis","field":"Agricultural and Biological Sciences","cited_by":7,"is_retracted":false,"has_abstract":false,"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":"Extraction (chemistry); Particulates; Emulsion; Chromatography; Phase (matter); Chemistry; Solvent; Materials science; Petroleum ether; Organic chemistry","score_opus":0.09750849225586611,"score_gpt":0.34165211297007897,"score_spread":0.24414362071421286,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W267793345","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.988446,0.000003067756,0.00001680587,0.00022286196,0.000023772349,0.01077534,0.000005308859,0.0000066227653,0.0005001974],"genre_scores_gemma":[0.98847884,7.274722e-8,0.0011387877,0.000020297668,0.000086456406,0.009834397,0.000005900197,3.2624615e-7,0.00043489758],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99961215,0.00001436317,0.00014248333,0.00006976912,0.000106606014,0.00005464947],"domain_scores_gemma":[0.9997242,0.000026987302,0.00012332636,0.00004469127,0.000056897883,0.000023873747],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00012880992,0.000040365845,0.00005938161,0.0000013277626,0.000082815604,0.000007767392,0.0001534197,0.00002946007,0.000025925614],"category_scores_gemma":[0.000024301416,0.000009519691,0.000045045526,0.000107052,0.000029008437,0.000040376624,0.000017627817,0.000031233896,4.993336e-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":[0.00015338504,0.00012928371,0.000050330873,0.000008877321,0.000014627781,1.823194e-7,0.00029858795,0.00001496148,0.95184195,0.000032697546,0.000089968366,0.047365136],"study_design_scores_gemma":[0.00033870744,0.00011055102,0.0006500401,0.000010626982,0.000012024651,0.000003013789,0.00062116585,0.0005637717,0.927697,0.00015942597,0.0697928,0.00004085603],"about_ca_topic_score_codex":0.00002225081,"about_ca_topic_score_gemma":0.00019238757,"teacher_disagreement_score":0.069702834,"about_ca_system_score_codex":0.00000733137,"about_ca_system_score_gemma":0.000004449476,"threshold_uncertainty_score":0.0636959},"labels":[],"label_agreement":null},{"id":"W2756417564","doi":"10.1016/j.lwt.2017.09.030","title":"Combination of hydrothermodynamic (HTD) processing and different drying methods for natural blueberry leather","year":2017,"lang":"en","type":"article","venue":"LWT","topic":"Microbial Inactivation Methods","field":"Biochemistry, Genetics and Molecular Biology","cited_by":65,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Dalhousie University","funders":"Department of Agriculture, Nova Scotia","keywords":"Anthocyanin; Food science; Polyphenol; Electrohydrodynamics; Degradation (telecommunications); Chemistry; Materials science; Pulp and paper industry; Antioxidant; Biochemistry","score_opus":0.02206127399007515,"score_gpt":0.3807251691003656,"score_spread":0.35866389511029045,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2756417564","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.8651312,0.0003278813,0.13375059,0.000087866516,0.00009448286,0.00018025689,0.000002575605,0.000004655842,0.00042048754],"genre_scores_gemma":[0.9472189,0.000013900331,0.05198933,0.000037757247,0.000042844462,0.0000147680275,0.000014354644,0.000015051732,0.0006530861],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9995486,0.000060474846,0.00010935051,0.00016278641,0.00003016461,0.00008859289],"domain_scores_gemma":[0.99953717,0.000020491665,0.00016526238,0.00019914446,0.000060598857,0.000017322156],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00014952658,0.00007931765,0.00011294843,0.00002122692,0.00013616128,0.000032482418,0.00011132494,0.0000751083,0.000003264689],"category_scores_gemma":[0.00017458692,0.00006944868,0.000038108952,0.000010370838,0.000069357375,0.0000068406666,0.000058475336,0.00004224912,9.210297e-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":[0.00002962087,0.000018413359,0.00032133865,0.000049522318,0.000013131672,2.7588015e-8,0.00005440284,0.0000011233174,0.90563804,0.00020939265,0.000011222476,0.093653746],"study_design_scores_gemma":[0.00048477927,0.000055996225,0.00707298,0.000025630015,0.000013424123,0.0000020859784,0.00001928462,0.0036496734,0.9866117,0.0010039926,0.0009684719,0.00009194517],"about_ca_topic_score_codex":0.000010198514,"about_ca_topic_score_gemma":0.000007857879,"teacher_disagreement_score":0.093561806,"about_ca_system_score_codex":0.000008689735,"about_ca_system_score_gemma":0.000005313859,"threshold_uncertainty_score":0.28320348},"labels":[],"label_agreement":null},{"id":"W2765551673","doi":"10.1016/j.lwt.2017.11.004","title":"Case study using commercial dairy sheep flocks: Comparison of the fat nutritional quality of milk produced in mountain and valley farms","year":2017,"lang":"en","type":"article","venue":"LWT","topic":"Fatty Acid Research and Health","field":"Nursing","cited_by":24,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Agriculture and Agri-Food Canada","funders":"Universitat Politècnica de València; Euskal Herriko Unibertsitatea","keywords":"Flock; Sheep milk; Grazing; Milking; Fatty acid; Pasture; Raw milk; Biology; Food science; Animal science; Agronomy; Ecology","score_opus":0.1961423468847699,"score_gpt":0.4579081021592029,"score_spread":0.261765755274433,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2765551673","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99749213,0.00014625737,0.0000143394445,0.0012885977,0.00018497974,0.0007767877,0.00003428958,0.000005640265,0.00005694995],"genre_scores_gemma":[0.9994955,0.000002972262,0.00033668705,0.000039744304,0.00010300914,0.000007960496,0.0000030389035,0.000008463184,0.0000026240994],"study_design_codex":"observational","study_design_gemma":"observational","domain_scores_codex":[0.99828184,0.0004904202,0.00043053107,0.00020314698,0.0003618256,0.00023225846],"domain_scores_gemma":[0.99897325,0.00013832551,0.00023271082,0.00049389305,0.000097636876,0.00006416865],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00061513745,0.000093670766,0.0003406513,0.00006634512,0.00047712013,0.000033878172,0.0002422561,0.000058609396,0.000008446045],"category_scores_gemma":[0.00032617358,0.000073078314,0.000043877815,0.00007872657,0.0002446861,0.000105455554,0.00015643556,0.0002881162,4.4414014e-7],"study_design_candidate":"observational","study_design_consensus":"observational","about_ca_topic_candidate":true,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0005990955,0.0013038135,0.96573395,0.0003227553,0.00001574013,0.000023183,0.00773788,0.000029097628,0.022435965,0.00005124978,0.00013613961,0.0016111059],"study_design_scores_gemma":[0.0035895663,0.00038158995,0.9282895,0.00017028369,0.000017847087,0.000040255934,0.012045308,0.0019168807,0.053160205,0.00023885058,0.000022505086,0.0001272083],"about_ca_topic_score_codex":0.022184096,"about_ca_topic_score_gemma":0.016731631,"teacher_disagreement_score":0.037444476,"about_ca_system_score_codex":0.00006520428,"about_ca_system_score_gemma":0.000024041763,"threshold_uncertainty_score":0.98432726},"labels":[],"label_agreement":null},{"id":"W2766268731","doi":"10.1016/j.lwt.2017.10.059","title":"High-pressure induced thermo-viscoelasticity and dynamic rheology of gum Arabic and chitosan aqueous dispersions","year":2017,"lang":"en","type":"article","venue":"LWT","topic":"Polysaccharides Composition and Applications","field":"Agricultural and Biological Sciences","cited_by":21,"is_retracted":false,"has_abstract":false,"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":"Rheology; Viscoelasticity; Gum arabic; Chitosan; Materials science; Shear rate; Power law; Shear thinning; Analytical Chemistry (journal); Chemistry; Composite material; Chromatography; Mathematics; Organic chemistry","score_opus":0.011092966713598874,"score_gpt":0.23192934106331484,"score_spread":0.22083637434971595,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2766268731","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.995909,0.00011182597,0.000015270962,0.0034126097,0.000043632717,0.00008683399,0.00003811036,0.000017506349,0.00036523683],"genre_scores_gemma":[0.9996716,0.000048911064,0.000055852695,0.00006254906,0.000030297393,0.000007479845,0.000007896925,4.8213326e-7,0.0001149793],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.99959517,0.000018080435,0.00008522852,0.00015378678,0.00004665694,0.00010107056],"domain_scores_gemma":[0.9997097,0.00005358548,0.00008328805,0.000081437596,0.000011802168,0.00006016929],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0000168156,0.000065946115,0.00011152898,0.0000074618356,0.0003795229,0.000036826652,0.0001631925,0.000058412534,0.00006203041],"category_scores_gemma":[0.000021453177,0.000026918424,0.000018088198,0.000036242727,0.00015434735,0.00005462085,0.000113211725,0.00006644005,0.0000027620536],"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":[0.00000578239,0.000028624936,0.0045197806,0.0000027024594,0.000008411301,4.921156e-7,0.000026116002,5.034929e-7,0.9738882,0.0068095606,0.000008887419,0.014700937],"study_design_scores_gemma":[0.000127208,0.00009981749,0.9671404,0.000016320591,0.000024676543,0.000010178927,0.000055463384,0.0007767136,0.029803937,0.0017325961,0.000115141454,0.00009754779],"about_ca_topic_score_codex":0.00027368506,"about_ca_topic_score_gemma":0.00020052715,"teacher_disagreement_score":0.9626206,"about_ca_system_score_codex":0.0000014068537,"about_ca_system_score_gemma":0.0000010290807,"threshold_uncertainty_score":0.29190218},"labels":[],"label_agreement":null},{"id":"W2769890252","doi":"10.1016/j.lwt.2017.11.041","title":"Prevention of iron-polyphenol complex formation by chelation in black tea","year":2017,"lang":"en","type":"article","venue":"LWT","topic":"Heavy Metals in Plants","field":"Chemistry","cited_by":42,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Toronto","funders":"Grand Challenges Canada; Government of Ontario","keywords":"Polyphenol; Bioavailability; Chemistry; Black tea; Chelation; Food science; Iron deficiency; Nuclear chemistry; Biochemistry; Inorganic chemistry; Antioxidant; Pharmacology; Medicine","score_opus":0.04697609432306807,"score_gpt":0.3141221372278851,"score_spread":0.267146042904817,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2769890252","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9566523,0.000019945952,0.00039191212,0.000059469327,0.00003715233,0.00006706248,0.000031552492,0.000016923113,0.042723693],"genre_scores_gemma":[0.9979712,0.000011658183,0.00038339582,0.000007215004,0.00003471704,0.0000056543654,0.00014987632,0.000007296967,0.0014290226],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99939936,0.000015428093,0.00024298948,0.00009562999,0.00013714597,0.00010943733],"domain_scores_gemma":[0.99936646,0.000021375754,0.00024507448,0.0003265323,0.000017999759,0.000022526487],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00008991559,0.00006415848,0.00011304344,0.000022569877,0.000052931442,0.000021455322,0.0001655423,0.00008361091,0.00038856795],"category_scores_gemma":[0.00010608588,0.00006842147,0.000027127708,0.000018072333,0.00004077683,0.00030378404,0.000035190566,0.00007798659,0.00006374925],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000020397518,0.00009510208,0.01297027,0.00025672073,0.0000075751923,8.5080393e-7,0.00043749218,0.000023879758,0.9715167,0.00016807535,0.00228208,0.012220841],"study_design_scores_gemma":[0.00103541,0.000016587263,0.06560871,0.00016771615,0.000014188555,0.0000028908169,0.00012671496,0.0091755325,0.9192429,0.0012793422,0.0031765923,0.00015339619],"about_ca_topic_score_codex":0.00007423834,"about_ca_topic_score_gemma":0.000037086316,"teacher_disagreement_score":0.05263844,"about_ca_system_score_codex":0.000041877825,"about_ca_system_score_gemma":0.0000039062834,"threshold_uncertainty_score":0.42545465},"labels":[],"label_agreement":null},{"id":"W2783442136","doi":"10.1016/j.lwt.2018.01.023","title":"Isolation and characterization of gluten-degrading Enterococcus mundtii and Wickerhamomyces anomalus, potential probiotic strains from indigenously fermented sourdough (Khamir)","year":2018,"lang":"en","type":"article","venue":"LWT","topic":"Food composition and properties","field":"Nursing","cited_by":57,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"McGill University","funders":"Higher Education Commission, Pakistan","keywords":"Probiotic; Biology; Microbiology; Lactobacillus plantarum; Food science; Enterococcus; Enterococcus faecalis; Lactobacillus; Bacteria; Fermentation; Lactic acid; Antibiotics","score_opus":0.011437249941653514,"score_gpt":0.21998859393250378,"score_spread":0.20855134399085026,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2783442136","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99820554,0.0000948943,0.0004600088,0.00035799888,0.00036122577,0.00029617993,0.0000466155,0.000060821756,0.00011671285],"genre_scores_gemma":[0.99882203,0.000010681823,0.0005945824,0.00012920325,0.00021106681,0.0000043665004,0.00015925696,0.000017407821,0.000051391715],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.9991991,0.000072765026,0.00023260868,0.00022063717,0.00010999359,0.00016493174],"domain_scores_gemma":[0.9996204,0.000009655465,0.00014622131,0.00011261986,0.00006221764,0.00004889077],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000040872506,0.00013251281,0.00016201612,0.00009394126,0.00023109184,0.00010257764,0.000063575884,0.0000789906,0.000031356376],"category_scores_gemma":[0.000005286298,0.00012409376,0.000024233052,0.000082691615,0.00015041242,0.00029030425,0.00003738665,0.00007185304,0.0000045848233],"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":[0.00048235842,0.00005029274,0.0118595315,0.000043049196,0.000039532628,8.8630685e-7,0.010127517,0.000001172388,0.968477,0.000014389312,0.0000078324465,0.008896428],"study_design_scores_gemma":[0.0026166202,0.0034623803,0.6269318,0.00043602896,0.00016335599,0.000039762126,0.0011522713,0.012112533,0.3515147,0.00040086103,0.0006772849,0.0004924085],"about_ca_topic_score_codex":0.00017152271,"about_ca_topic_score_gemma":0.000039064944,"teacher_disagreement_score":0.6169623,"about_ca_system_score_codex":0.000024250867,"about_ca_system_score_gemma":0.0000048596953,"threshold_uncertainty_score":0.5060396},"labels":[],"label_agreement":null},{"id":"W2784222099","doi":"10.1016/j.lwt.2018.01.022","title":"Assessment of interaction of vanillin with barley, pea and whey proteins: Binding properties and sensory characteristics","year":2018,"lang":"en","type":"article","venue":"LWT","topic":"Biochemical and biochemical processes","field":"Biochemistry, Genetics and Molecular Biology","cited_by":37,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"McGill University","funders":"Canada Foundation for Innovation","keywords":"Vanillin; Whey protein isolate; Chemistry; Flavor; Food science; Whey protein; Fluorescence spectroscopy; Quenching (fluorescence); Biochemistry; Fluorescence","score_opus":0.017871217450498918,"score_gpt":0.24736624771435908,"score_spread":0.22949503026386017,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2784222099","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99911845,0.00023974694,0.00018214548,0.0000525612,0.00002046767,0.00011266265,0.000014763769,0.0000070352376,0.00025218565],"genre_scores_gemma":[0.9979577,0.0001548258,0.0016373118,0.000033607124,0.00009930565,0.0000064920264,0.0000187852,0.0000075905077,0.00008437457],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9995075,0.000013000496,0.00014591923,0.000177193,0.00007108354,0.00008533481],"domain_scores_gemma":[0.99963784,0.0000042759975,0.00010140445,0.00009290848,0.00012736054,0.000036222646],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000035997495,0.000087806366,0.00012469977,0.000017180373,0.00002516277,0.000009132876,0.00004428863,0.00008071964,0.0000041358885],"category_scores_gemma":[0.00004045281,0.000059914884,0.000013849942,0.00003364155,0.0002516622,0.0000048458623,0.000069563976,0.00005263858,2.9656485e-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":[0.000100023484,0.000042774976,0.005701884,0.00025264503,0.00002510714,2.5563327e-7,0.000031985113,4.867325e-8,0.99298924,0.000010515441,0.000030844712,0.00081468624],"study_design_scores_gemma":[0.00019625119,0.00048823052,0.003080769,0.000118740354,0.000016473075,0.000010899294,0.00008667616,0.00007637273,0.9953609,0.00000853287,0.00046654264,0.000089629146],"about_ca_topic_score_codex":0.000009678234,"about_ca_topic_score_gemma":0.0000036978,"teacher_disagreement_score":0.002621115,"about_ca_system_score_codex":0.000003483429,"about_ca_system_score_gemma":0.000011241377,"threshold_uncertainty_score":0.24432582},"labels":[],"label_agreement":null},{"id":"W2789412841","doi":"10.1016/j.lwt.2018.03.042","title":"Effect of high pressure processing on rancidity of brown rice during storage","year":2018,"lang":"en","type":"article","venue":"LWT","topic":"Food composition and properties","field":"Nursing","cited_by":43,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"McGill University","funders":"Natural Science Foundation of Zhejiang Province","keywords":"Brown rice; Chemistry; Thiobarbituric acid; Food science; Water content; Hydrolysis; Moisture; Food preservation; Pascalization; Acid value; High pressure; Enzyme; Biochemistry; Lipid peroxidation; Organic chemistry","score_opus":0.00920773677171723,"score_gpt":0.24624462588747686,"score_spread":0.23703688911575962,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2789412841","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9962851,0.00027761023,0.000018556786,0.00010444752,0.0003545509,0.00012789592,0.000005396387,0.000047899306,0.0027785455],"genre_scores_gemma":[0.999552,6.7741973e-7,0.000071548384,0.000037017493,0.00017738191,0.0000037829093,0.000001402342,0.000011485561,0.00014466613],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.999354,0.00012828101,0.00013316942,0.00012102197,0.00015553866,0.00010800341],"domain_scores_gemma":[0.99960023,0.00004937222,0.00009797267,0.00016207648,0.00006667954,0.000023640028],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00008754339,0.00008222813,0.00017256483,0.000045180215,0.000086057735,0.0000111041145,0.00009475328,0.000047237703,0.000039572053],"category_scores_gemma":[0.000038112827,0.00006402649,0.000037770908,0.00009594871,0.00007871017,0.00007960052,0.000020207563,0.00007981656,0.000012503096],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0103519,0.00009416919,0.00051517616,0.002960573,0.000038863236,0.0000016774673,0.0022180222,0.00020059083,0.95385,0.000018920211,0.00054732506,0.029202811],"study_design_scores_gemma":[0.0006630956,0.0026560242,0.0075853,0.00030774667,0.00003594925,0.0000021324354,0.000008349537,0.0002226283,0.98758143,0.000021637712,0.00084599573,0.00006971037],"about_ca_topic_score_codex":0.00006796798,"about_ca_topic_score_gemma":0.0000024958968,"teacher_disagreement_score":0.033731457,"about_ca_system_score_codex":0.0000114458335,"about_ca_system_score_gemma":0.000002170766,"threshold_uncertainty_score":0.26109245},"labels":[],"label_agreement":null},{"id":"W2792744135","doi":"10.1016/j.lwt.2018.03.016","title":"Optimization of supercritical carbon dioxide extraction of lutein and chlorophyll from spinach by-products using response surface methodology","year":2018,"lang":"en","type":"article","venue":"LWT","topic":"Free Radicals and Antioxidants","field":"Chemistry","cited_by":91,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Université Laval","funders":"","keywords":"Spinach; Spinacia; Supercritical carbon dioxide; Lutein; Extraction (chemistry); Response surface methodology; Supercritical fluid; Chemistry; Chlorophyll; Food science; Phytochemical; Chromatography; Carotenoid; Organic chemistry; Biochemistry","score_opus":0.04628743084512718,"score_gpt":0.3099580143866743,"score_spread":0.26367058354154715,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2792744135","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9946148,0.00056871586,0.0043344125,0.00016765471,0.00009897092,0.00003178697,0.000039010625,0.000016802145,0.00012784742],"genre_scores_gemma":[0.95159507,0.00004844668,0.04814026,0.000010031164,0.00011842368,4.669281e-7,0.000009149501,0.000016011852,0.00006213788],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99905074,0.00014480276,0.00026698026,0.00025547942,0.00013460881,0.00014738746],"domain_scores_gemma":[0.9992841,0.0002693791,0.000050428676,0.0002336011,0.00011292442,0.000049579183],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00021885472,0.00009952023,0.00025103765,0.000025375311,0.000030948748,0.0000057613765,0.00007676104,0.0001513157,0.000115337425],"category_scores_gemma":[0.0007349766,0.00010064672,0.000026345053,0.00009523307,0.00028642875,0.000069819944,0.000037590387,0.00009388193,5.131989e-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":[0.0004927733,0.00006137005,0.0009827442,0.00006614033,0.000017513676,0.000003518475,0.00008823051,0.00013149226,0.9979358,0.000034244465,0.000014206881,0.00017198212],"study_design_scores_gemma":[0.000312878,0.000065401255,0.001310134,0.000068897585,0.000036221474,0.000011660274,0.00007928681,0.009108335,0.98876804,0.00007114288,0.00007366697,0.00009430781],"about_ca_topic_score_codex":0.0010412816,"about_ca_topic_score_gemma":0.0000076736305,"teacher_disagreement_score":0.04380585,"about_ca_system_score_codex":0.000023819199,"about_ca_system_score_gemma":0.000015117918,"threshold_uncertainty_score":0.4104254},"labels":[],"label_agreement":null},{"id":"W2795436648","doi":"10.1016/j.lwt.2018.04.011","title":"Physical properties of puffed yellow pea snacks produced by nitrogen gas assisted extrusion cooking","year":2018,"lang":"en","type":"article","venue":"LWT","topic":"Food composition and properties","field":"Nursing","cited_by":65,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Manitoba","funders":"University of Manitoba","keywords":"Die swell; Extrusion; Moisture; Nitrogen; Plastics extrusion; Materials science; Water content; Extrusion cooking; Blowing agent; Expansion ratio; Bulk density; Composite material; Food science; Chemistry; Environmental science; Organic chemistry","score_opus":0.027272248795410077,"score_gpt":0.2506528299684405,"score_spread":0.22338058117303045,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2795436648","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9945782,0.00025988434,0.000011613602,0.0012120822,0.00040837826,0.00025329101,0.000005183042,0.00014168794,0.0031296937],"genre_scores_gemma":[0.99884087,0.000001956086,0.00011245078,0.00024562172,0.00043162648,0.000015703588,0.000011608874,0.00003066852,0.0003094905],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9989022,0.00012862518,0.00021254686,0.00026114617,0.00025974712,0.00023571373],"domain_scores_gemma":[0.99936855,0.000015782198,0.00010085066,0.00029013393,0.00016742852,0.00005725918],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00006357112,0.00015485362,0.0002273667,0.000053151427,0.000185735,0.00004611157,0.00016885542,0.000061727376,0.00004955595],"category_scores_gemma":[0.000044037548,0.00011918242,0.00008134391,0.00015121719,0.00021417142,0.00012943706,0.000057487698,0.00011963645,0.00008410657],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0011542471,0.00014748765,0.00019136595,0.000063770174,0.000024108678,5.871863e-7,0.0021588746,8.7347837e-7,0.97547036,0.000012957013,0.004752788,0.016022597],"study_design_scores_gemma":[0.00040792578,0.0010156025,0.00009449258,0.0001744196,0.00003357679,0.000005352704,0.00014939129,0.0010068166,0.986713,0.000120974946,0.01010978,0.00016870255],"about_ca_topic_score_codex":0.00006099465,"about_ca_topic_score_gemma":0.0000058243313,"teacher_disagreement_score":0.015853895,"about_ca_system_score_codex":0.000036592748,"about_ca_system_score_gemma":0.00000663993,"threshold_uncertainty_score":0.4860118},"labels":[],"label_agreement":null},{"id":"W2884898832","doi":"10.1016/j.lwt.2018.07.020","title":"Applications and effects of monoglycerides on frozen dessert stability","year":2018,"lang":"en","type":"article","venue":"LWT","topic":"Muscle metabolism and nutrition","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":"Discovery Centre","funders":"","keywords":"Degree of unsaturation; Monoglyceride; Chemistry; Food science; Chromatography; Organic chemistry; Fatty acid","score_opus":0.005857955551408831,"score_gpt":0.2358718821733175,"score_spread":0.23001392662190867,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2884898832","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9962548,0.0005163504,0.0023199788,0.00002987804,0.000037871057,0.00016273162,0.000008086538,0.0000045653774,0.0006657091],"genre_scores_gemma":[0.99887675,0.00011885995,0.0006718762,0.00008604854,0.00016362607,0.000037536447,0.00001874773,0.000004451234,0.000022114975],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9997,0.000018994193,0.000060906303,0.00013037624,0.000032687505,0.00005701024],"domain_scores_gemma":[0.999723,0.0000113861415,0.000023179515,0.00018085887,0.000035526664,0.000026028494],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000027437214,0.000043889013,0.00005887451,0.000010909879,0.000029667488,0.0000036031365,0.000042493124,0.00004318158,0.000006635251],"category_scores_gemma":[0.00002312199,0.000039685972,0.000017219782,0.000028418486,0.00007256642,0.0000011651484,0.000022796297,0.000016048161,0.0000031687023],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000057333917,0.00005597577,0.001899987,0.000056011246,0.000006853733,5.721274e-8,0.000019710285,4.4931806e-8,0.98587084,0.0003098781,0.00026249522,0.011460822],"study_design_scores_gemma":[0.00024368848,0.00017468249,0.021594796,0.0000066018424,0.0000069852294,3.8949878e-7,0.0000066552116,0.0000037258762,0.9541297,0.000551875,0.023239285,0.00004161467],"about_ca_topic_score_codex":0.000010529872,"about_ca_topic_score_gemma":0.0000079415995,"teacher_disagreement_score":0.031741127,"about_ca_system_score_codex":0.0000013610704,"about_ca_system_score_gemma":0.0000023769667,"threshold_uncertainty_score":0.1618347},"labels":[],"label_agreement":null},{"id":"W2902629348","doi":"10.1016/j.lwt.2018.11.062","title":"Innovative technologies for the extraction of saccharidic and phenolic fractions from Pleurotus eryngii","year":2018,"lang":"en","type":"article","venue":"LWT","topic":"Fungal Biology and Applications","field":"Medicine","cited_by":30,"is_retracted":false,"has_abstract":false,"route_ca_aff":false,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"","funders":"Xunta de Galicia; European Commission; Federation for the Humanities and Social Sciences","keywords":"Pleurotus eryngii; Trolox; Chemistry; Mushroom; Extraction (chemistry); Gallic acid; Pleurotus; Supercritical carbon dioxide; Monosaccharide; Chromatography; Antioxidant; Supercritical fluid extraction; Solvent; Food science; Water extraction; Organic chemistry; DPPH","score_opus":0.02946693314416289,"score_gpt":0.3287325991588478,"score_spread":0.2992656660146849,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2902629348","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9757205,0.00075651053,0.0101675885,0.011110516,0.00014113777,0.0005470896,0.000080624945,0.00010609229,0.0013699139],"genre_scores_gemma":[0.997932,0.00009971773,0.0013739652,0.00022107156,0.00011170439,0.00010334215,0.000015607295,0.0000037144478,0.00013887358],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99971807,0.000004715381,0.00008860963,0.00009894598,0.000027706034,0.00006195794],"domain_scores_gemma":[0.9993781,0.0002899101,0.000059055237,0.00015675307,0.000108510765,0.00000771142],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000027345955,0.00004292057,0.000077885896,0.000033883927,0.00013669615,0.0000025736356,0.000040367453,0.000104684856,0.000031051033],"category_scores_gemma":[0.00017892654,0.000027324713,0.000014516715,0.00018191681,0.00026729642,0.000027795122,0.000017166323,0.00013808647,0.000011243637],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00012081428,0.00007583436,0.007126769,0.000010622209,0.00009650751,2.5566123e-7,0.00029128976,1.544437e-7,0.94264674,0.012981187,0.0043867943,0.032263055],"study_design_scores_gemma":[0.000710019,0.00043717693,0.18433881,0.00003391655,0.00012742546,0.00001783441,0.0015612703,0.00019008786,0.6915963,0.018660462,0.10224042,0.00008622795],"about_ca_topic_score_codex":0.000049573908,"about_ca_topic_score_gemma":0.000014954153,"teacher_disagreement_score":0.25105035,"about_ca_system_score_codex":0.000006613789,"about_ca_system_score_gemma":0.0000073923484,"threshold_uncertainty_score":0.11142695},"labels":[],"label_agreement":null},{"id":"W2904478806","doi":"10.1016/j.lwt.2018.12.012","title":"Alcalase-assisted production of fish skin gelatin rich in high molecular weight (HMW) polypeptide chains and their characterization for film forming capacity","year":2018,"lang":"en","type":"article","venue":"LWT","topic":"Collagen: Extraction and Characterization","field":"Materials Science","cited_by":42,"is_retracted":false,"has_abstract":false,"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":"Gelatin; Chemistry; Solubility; Ultimate tensile strength; Elongation; Aqueous solution; Hydroxyproline; Fourier transform infrared spectroscopy; Chromatography; Nuclear chemistry; Polymer chemistry; Chemical engineering; Biochemistry; Materials science; Organic chemistry","score_opus":0.012895339039275658,"score_gpt":0.22127467500016929,"score_spread":0.20837933596089364,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2904478806","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.98951125,0.0000032500966,0.008618628,0.00056113646,0.0006161623,0.00047566893,0.00009363479,0.000044673478,0.00007557399],"genre_scores_gemma":[0.9982553,0.000008589609,0.0007933758,0.00016463205,0.00020907521,0.00005585101,0.00016699718,0.000017429396,0.00032874203],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9989949,0.000067514346,0.00033220043,0.00029854008,0.00011772073,0.00018914833],"domain_scores_gemma":[0.9993382,0.000030726034,0.00025506876,0.00018314489,0.00014990014,0.000042960568],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00018759364,0.0001310796,0.0001890415,0.00012667786,0.0001144782,0.000041069234,0.000074310534,0.0000936259,0.0001152997],"category_scores_gemma":[0.00011931255,0.00012133569,0.000031094653,0.00026538954,0.00007244076,0.00036382177,0.000027886685,0.00004915415,0.0000055453565],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000066979825,0.0000696121,0.0005705875,0.000048102156,0.0000043921327,3.9590765e-7,0.000904284,0.0000030566919,0.9947263,0.00030908745,0.000048743954,0.0032484813],"study_design_scores_gemma":[0.0003417208,0.00007506632,0.12744322,0.000047208832,0.000008235948,0.0000068651784,0.000075794844,0.0014596905,0.8689187,0.000084360785,0.0014182781,0.000120858655],"about_ca_topic_score_codex":0.00005608327,"about_ca_topic_score_gemma":0.00019103922,"teacher_disagreement_score":0.12687263,"about_ca_system_score_codex":0.00005180307,"about_ca_system_score_gemma":0.000013460356,"threshold_uncertainty_score":0.49479258},"labels":[],"label_agreement":null},{"id":"W2911654075","doi":"10.1016/j.lwt.2019.01.038","title":"Isolation and in-vitro probiotic characterization of fructophilic lactic acid bacteria from Chinese fruits and flowers","year":2019,"lang":"en","type":"article","venue":"LWT","topic":"Probiotics and Fermented Foods","field":"Agricultural and Biological Sciences","cited_by":71,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"McGill University","funders":"China Postdoctoral Science Foundation","keywords":"Probiotic; Lactic acid; Fructose; 16S ribosomal RNA; Bacteria; Fermentation; Biology; Microbiology; Food science; Lactobacillus","score_opus":0.0055163907962310415,"score_gpt":0.18321829344566307,"score_spread":0.17770190264943203,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2911654075","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9992864,0.000071481714,0.000001701194,0.00023156898,0.00012341439,0.00017100343,0.000049726303,0.00000929179,0.00005540019],"genre_scores_gemma":[0.99958616,0.000034699162,0.00007069136,0.00004708662,0.000049379967,0.0000014988867,0.00018248531,7.2069565e-7,0.000027247783],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.9995583,0.000021535907,0.00012467286,0.00015839722,0.000047799163,0.00008923664],"domain_scores_gemma":[0.99983644,0.000024400371,0.00006340054,0.000032565782,0.000013883663,0.000029326719],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000032467924,0.00007402008,0.00012444396,0.000012091192,0.00002205222,0.000025173877,0.00004484735,0.00006400215,0.000079940655],"category_scores_gemma":[0.000008860378,0.000031292646,0.000014155432,0.00011279652,0.000018213974,0.00012592674,0.000035808735,0.0000480287,0.000004488869],"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":[0.00004902763,0.000020935257,0.052753717,0.000009259414,0.000003973413,2.1714646e-7,0.00008913603,5.3656116e-8,0.9418172,0.000008007027,2.575635e-7,0.005248189],"study_design_scores_gemma":[0.00016952684,0.00007401257,0.92572314,0.000019270145,0.000004042907,0.0000010242018,0.000018355468,0.0003014898,0.0734306,0.00015021885,0.000039558323,0.000068745074],"about_ca_topic_score_codex":0.00003829337,"about_ca_topic_score_gemma":0.000028122491,"teacher_disagreement_score":0.87296945,"about_ca_system_score_codex":0.0000064435812,"about_ca_system_score_gemma":9.4449666e-7,"threshold_uncertainty_score":0.12760772},"labels":[],"label_agreement":null},{"id":"W2925174324","doi":"10.1016/j.lwt.2019.03.071","title":"Optimization of conjugated linoleic acid production by Bifidobacterium animalis subsp. Lactis and its application in fermented milk","year":2019,"lang":"en","type":"article","venue":"LWT","topic":"Microbial Metabolites in Food Biotechnology","field":"Nursing","cited_by":16,"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 Saskatchewan","funders":"","keywords":"Food science; Bifidobacterium animalis; Fermentation; Lactose; Conjugated linoleic acid; Chemistry; Sonication; Probiotic; Bifidobacterium; Response surface methodology; Fructooligosaccharide; Chromatography; Linoleic acid; Lactobacillus; Biology; Biochemistry; Fatty acid; Bacteria","score_opus":0.006228839370512262,"score_gpt":0.22550823633550562,"score_spread":0.21927939696499335,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2925174324","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9967655,0.0005680855,0.00011628601,0.001185315,0.000426059,0.0007586051,0.000036600934,0.00008785336,0.000055717912],"genre_scores_gemma":[0.99885464,0.00007867659,0.00074732775,0.000056030603,0.000031764353,0.000018148156,0.00013923316,0.000020654588,0.00005352264],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9990543,0.00006652181,0.00028253024,0.00033685056,0.0000876088,0.0001721646],"domain_scores_gemma":[0.9994394,0.000010468522,0.0001846469,0.00024118676,0.0001014278,0.00002285328],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00008666075,0.0001167076,0.00020551798,0.00019234481,0.00002282017,0.000012524321,0.00010297767,0.00022643282,0.000022623874],"category_scores_gemma":[0.000079335754,0.00012622926,0.000016702008,0.00050654274,0.000044821496,0.00016218932,0.000039372826,0.00014148494,0.000015452662],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0002256,0.000077596516,0.0034722968,0.00008517137,0.0000082501865,1.5137618e-7,0.00011944502,0.000094783434,0.99440074,0.00004917364,0.00012551546,0.0013412698],"study_design_scores_gemma":[0.00053914724,0.00014029678,0.0028951375,0.000035967536,0.000016995838,0.0000095269515,0.00003681755,0.0021355376,0.992563,0.000018035049,0.0014923817,0.000117143274],"about_ca_topic_score_codex":0.00005869741,"about_ca_topic_score_gemma":0.000013506292,"teacher_disagreement_score":0.002089165,"about_ca_system_score_codex":0.000055574663,"about_ca_system_score_gemma":0.0000029235457,"threshold_uncertainty_score":0.51474804},"labels":[],"label_agreement":null},{"id":"W2938571953","doi":"10.1016/j.lwt.2019.04.012","title":"Effect of oil phase properties on peptide release from water-in-oil-in-water emulsions in gastrointestinal conditions","year":2019,"lang":"en","type":"article","venue":"LWT","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":19,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Agriculture and Agri-Food Canada","funders":"","keywords":"Chemistry; Lipase; Emulsion; Food science; Peptide; Hydrolysate; Chromatography; Mineral oil; Linseed oil; Biochemistry; Enzyme; Hydrolysis; Organic chemistry","score_opus":0.016376880957261447,"score_gpt":0.2373927227377781,"score_spread":0.22101584178051664,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2938571953","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.998191,0.000019735544,6.316172e-8,0.00041622907,0.00006580289,0.00018583391,0.000045439458,0.000021995995,0.0010539251],"genre_scores_gemma":[0.9990125,0.000001984848,0.000009493631,0.000031950884,0.000051330375,0.000072935465,0.00007985036,0.0000013337578,0.00073864247],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9987663,0.00025060386,0.00028681432,0.00025339585,0.00015083585,0.0002920193],"domain_scores_gemma":[0.99965805,0.00014854642,0.000037600636,0.000090902206,0.00001724656,0.000047637994],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00017247249,0.00012962673,0.00024665124,0.0000333632,0.00003341002,0.000017701726,0.00018350485,0.000047646234,0.00037819656],"category_scores_gemma":[0.000060705,0.00003776432,0.000057747566,0.00009127295,0.000043660566,0.00008201765,0.00005731796,0.00016325025,0.00039449133],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00021896858,0.00019529245,0.017565116,0.000029487022,0.0000019039661,0.000028702214,0.00015159589,0.00004640137,0.97885174,0.0000073161254,0.000020337508,0.0028831328],"study_design_scores_gemma":[0.0015269052,0.0025836092,0.016029889,0.0013450689,0.0000039934603,0.000012110233,0.00018862225,0.00026895257,0.97735834,0.00008210281,0.00041611603,0.00018426099],"about_ca_topic_score_codex":0.0029051597,"about_ca_topic_score_gemma":0.0016949519,"teacher_disagreement_score":0.002698872,"about_ca_system_score_codex":0.000040250332,"about_ca_system_score_gemma":0.0000014968753,"threshold_uncertainty_score":0.50705194},"labels":[],"label_agreement":null},{"id":"W2939871830","doi":"10.1016/j.lwt.2019.04.051","title":"Contents, profiles and bioactive properties of free and bound phenolics extracted from selected fruits of the Oleaceae and Solanaceae families","year":2019,"lang":"en","type":"article","venue":"LWT","topic":"Phytochemicals and Antioxidant Activities","field":"Medicine","cited_by":27,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"McGill University; Université de Moncton","funders":"Jordan University of Science and Technology","keywords":"Oleaceae; Solanaceae; Pepper; Antioxidant; Chemistry; Botany; Food science; Biology; Traditional medicine; Biochemistry; Medicine","score_opus":0.014146033508257444,"score_gpt":0.2066237961844874,"score_spread":0.19247776267622996,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2939871830","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99539566,0.0035475953,0.0000014517392,0.00019857654,0.000031809395,0.00039852897,0.00009880302,0.0000145246695,0.00031306205],"genre_scores_gemma":[0.9992076,0.00039762328,0.00007189691,0.000042515083,0.000025857522,0.0000058520873,0.0000058914807,0.000010838913,0.0002319209],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9994182,0.000025153442,0.00015574122,0.00016230113,0.00012624866,0.00011238583],"domain_scores_gemma":[0.99949765,0.00006479262,0.00011476637,0.00017577768,0.00011088518,0.000036103676],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000022527387,0.00011470055,0.00032421015,0.000033338303,0.000035903766,0.0000126012455,0.00005370099,0.00007232186,0.0000065560157],"category_scores_gemma":[0.00011106438,0.00006926499,0.00002301289,0.00008243773,0.0003591093,0.000094535135,0.00008402628,0.00011588812,2.4371232e-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":[0.00016074404,0.000054064916,0.116665,0.00020411538,0.000098585726,4.0549273e-7,0.0012998858,1.7015704e-8,0.88093466,0.00005159159,0.000046658042,0.00048425436],"study_design_scores_gemma":[0.00085707393,0.000077258774,0.35770738,0.0003478088,0.000055713732,0.0000063107996,0.001487054,0.000047177124,0.639152,0.00015135424,0.000051428735,0.00005945943],"about_ca_topic_score_codex":0.0003994626,"about_ca_topic_score_gemma":0.000032914653,"teacher_disagreement_score":0.2417827,"about_ca_system_score_codex":0.000006616006,"about_ca_system_score_gemma":0.000016246962,"threshold_uncertainty_score":0.28245446},"labels":[],"label_agreement":null},{"id":"W2946890978","doi":"10.1016/j.lwt.2019.05.123","title":"Effect of incorporation of goji berry by-product on biochemical, physical and sensory properties of selected bakery products","year":2019,"lang":"en","type":"article","venue":"LWT","topic":"Food composition and properties","field":"Nursing","cited_by":72,"is_retracted":false,"has_abstract":false,"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 Guelph","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Ingredient; Food science; Berry; Health benefits; Chemistry; Functional food; Biology; Traditional medicine; Botany; Medicine","score_opus":0.010808775505188417,"score_gpt":0.22087719188420327,"score_spread":0.21006841637901486,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2946890978","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99845296,0.0004333038,2.4497103e-7,0.00036435915,0.0001304218,0.00038269433,0.000008227131,0.000027449129,0.00020031878],"genre_scores_gemma":[0.9997361,0.0000034182135,0.000043780226,0.000023226166,0.00006321215,0.0000055777236,0.000015021403,0.000014283723,0.000095388066],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9991707,0.00015714024,0.00019567947,0.0002092352,0.000173909,0.00009331371],"domain_scores_gemma":[0.9994074,0.000047217367,0.00014775386,0.0002236569,0.00015380586,0.000020168618],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00007957158,0.000114078015,0.00028541964,0.000054632954,0.00001896017,0.000006121199,0.000059437818,0.000042941185,0.0000030132553],"category_scores_gemma":[0.00011088135,0.000083117106,0.000030331556,0.00018468965,0.00013284158,0.00007345219,0.000022799284,0.00009150886,0.000006372459],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0025750487,0.00012460588,0.0006155645,0.0010903805,0.000024009483,6.8680976e-8,0.0005418274,0.000011738849,0.99146134,0.000007878262,0.000929964,0.0026175806],"study_design_scores_gemma":[0.00042140626,0.0034552994,0.00054200477,0.00023621341,0.000028517445,0.0000018738679,0.000018873157,0.00022664903,0.99486095,0.000012488622,0.000106168765,0.00008955312],"about_ca_topic_score_codex":0.000026127007,"about_ca_topic_score_gemma":2.530621e-7,"teacher_disagreement_score":0.0033996191,"about_ca_system_score_codex":0.000011991895,"about_ca_system_score_gemma":0.0000066217895,"threshold_uncertainty_score":0.33894172},"labels":[],"label_agreement":null},{"id":"W2956366719","doi":"10.1016/j.lwt.2019.108394","title":"Dynamics of Enterobacteriaceae and lactobacilli in model sourdoughs are driven by pH and concentrations of sucrose and ferulic acid","year":2019,"lang":"en","type":"article","venue":"LWT","topic":"Probiotics and Fermented Foods","field":"Agricultural and Biological Sciences","cited_by":39,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Alberta","funders":"Canada Excellence Research Chairs, Government of Canada; Natural Sciences and Engineering Research Council of Canada; Canada Research Chairs","keywords":"Lactobacillus plantarum; Food science; Fermentation; Maltose; Biology; Enterobacteriaceae; Ferulic acid; Bran; Yeast; Lactic acid; Sucrose; Chemistry; Bacteria; Biochemistry; Escherichia coli; Raw material; Ecology","score_opus":0.008317432129886016,"score_gpt":0.19353483815304204,"score_spread":0.18521740602315603,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2956366719","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99894637,0.0001623305,0.0000063568527,0.0003968625,0.000012938441,0.00011055773,0.00027724542,0.0000035312714,0.00008382781],"genre_scores_gemma":[0.99956566,0.0002514585,0.0000460956,0.000030057592,0.0000035720284,0.0000010377523,0.000045812707,4.4746696e-7,0.00005584753],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.9996307,0.000012368892,0.00011295991,0.00011665713,0.000040051484,0.00008730019],"domain_scores_gemma":[0.9998456,0.000019090134,0.000059864626,0.00002556878,0.000016209131,0.000033631266],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0000239941,0.000058342608,0.00012779768,0.0000052766163,0.000019690726,0.000015695327,0.00004131015,0.00005187367,0.000011178065],"category_scores_gemma":[0.000003886373,0.000026764284,0.000011989254,0.000047424932,0.000063380336,0.000055596032,0.000045991044,0.000039866878,2.897309e-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":[0.000014424517,0.00004094891,0.39286715,0.000016463851,0.000005370201,1.4588697e-7,0.00012807055,0.0000066735524,0.6056578,0.00044183445,0.0000088782435,0.00081221433],"study_design_scores_gemma":[0.00085200375,0.00038531833,0.94659215,0.000106773965,0.00001553051,0.0000037372474,0.00095197867,0.029463533,0.020365575,0.00093081547,0.00012349928,0.00020908707],"about_ca_topic_score_codex":0.000036368892,"about_ca_topic_score_gemma":0.0004663329,"teacher_disagreement_score":0.5852923,"about_ca_system_score_codex":0.000006274052,"about_ca_system_score_gemma":0.0000010078653,"threshold_uncertainty_score":0.10914158},"labels":[],"label_agreement":null},{"id":"W2970860199","doi":"10.1016/j.lwt.2019.108556","title":"Protective characterization of low dose sodium nitrite on yak meat myoglobin in a hydroxy radical oxidation environment: Fourier Transform Infrared spectroscopy and laser Micro-Raman spectroscopy","year":2019,"lang":"en","type":"article","venue":"LWT","topic":"Biochemical effects in animals","field":"Medicine","cited_by":24,"is_retracted":false,"has_abstract":false,"route_ca_aff":false,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"","funders":"Health Canada; Agriculture Research System of China; National Institutes of Health; Gansu Agricultural University; National Natural Science Foundation of China","keywords":"Myoglobin; Chemistry; Raman spectroscopy; Fourier transform infrared spectroscopy; Oxidation state; Photochemistry; Hydroxyl radical; Sodium nitrite; Spectroscopy; Nitrite; Radical; Organic chemistry; Metal","score_opus":0.004586815158499229,"score_gpt":0.2225075842072809,"score_spread":0.21792076904878166,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2970860199","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99529696,0.00003332926,0.00047810786,0.0005783721,0.000053395936,0.0022696597,0.000025910917,0.00003226559,0.0012320064],"genre_scores_gemma":[0.99682987,0.00006311676,0.0021402508,0.0003356831,0.00009076011,0.00006218198,0.0001274035,0.0000357975,0.0003149615],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.998552,0.00007392569,0.00034677042,0.0004206845,0.0003124239,0.00029417026],"domain_scores_gemma":[0.9994009,0.00005572684,0.00012173971,0.00028762067,0.000017575212,0.00011643714],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0001381604,0.00023182905,0.00043378156,0.00016757971,0.00002490903,0.000017267157,0.00007826928,0.00024595077,0.0002577009],"category_scores_gemma":[0.00005298263,0.00021109873,0.000069823946,0.00018348038,0.00013987508,0.00012740605,0.000026938862,0.00037410605,0.000059147616],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0021313396,0.00035382426,0.0028373792,0.00028951836,0.00003198312,0.000009006881,0.00031161937,7.511256e-7,0.99359816,0.00006403411,0.00002468072,0.00034768073],"study_design_scores_gemma":[0.004154426,0.0013216814,0.0384996,0.0003891748,0.000035982455,0.000010482073,0.00001695693,0.00040671614,0.954333,0.00035975015,0.00029435314,0.00017787781],"about_ca_topic_score_codex":0.000012477094,"about_ca_topic_score_gemma":0.0000014069719,"teacher_disagreement_score":0.039265186,"about_ca_system_score_codex":0.00018201693,"about_ca_system_score_gemma":0.000018085728,"threshold_uncertainty_score":0.8608357},"labels":[],"label_agreement":null},{"id":"W2971426648","doi":"10.1016/j.lwt.2019.108585","title":"Application of taste contrast to enhance the saltiness of reduced sodium beef patties","year":2019,"lang":"en","type":"article","venue":"LWT","topic":"Sodium Intake and Health","field":"Nursing","cited_by":35,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Agriculture Food and Rural Development","funders":"Alberta Livestock and Meat Agency","keywords":"Food science; Sodium; Chemistry; Salt (chemistry); Taste; Sodium salt; Low sodium; Organic chemistry","score_opus":0.010361615208301124,"score_gpt":0.3012229214439272,"score_spread":0.29086130623562606,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2971426648","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99424064,0.0000925364,0.00039784567,0.002820079,0.00042431665,0.0004962359,0.000011291458,0.00001807924,0.0014990036],"genre_scores_gemma":[0.9989999,0.0000030915562,0.0001526733,0.0005456862,0.00011068537,0.000027318296,0.000005237861,0.000010579205,0.00014484908],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99932563,0.000035310364,0.0002379601,0.00012956068,0.00013151606,0.00014000248],"domain_scores_gemma":[0.99930423,0.00010055527,0.00015353292,0.00032237655,0.00009000719,0.000029283283],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00010855951,0.00006402812,0.00016967193,0.000030195033,0.00003432495,0.000005416972,0.00014986843,0.00003864466,0.000029631452],"category_scores_gemma":[0.000025303541,0.000048173217,0.000032215088,0.00012472643,0.00003472962,0.000035496538,0.000018010494,0.000068418165,0.00007821497],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00032631995,0.00006691884,0.012482974,0.00024322435,0.0000100549005,5.986361e-8,0.0046212547,0.000019965253,0.95276207,0.001214471,0.0011583201,0.027094355],"study_design_scores_gemma":[0.00018844107,0.00015232575,0.06066952,0.00005766407,0.000011750558,8.3627697e-7,0.00093722285,0.00012322099,0.9350434,0.00020957037,0.002541103,0.00006493982],"about_ca_topic_score_codex":0.00054314773,"about_ca_topic_score_gemma":0.000073300296,"teacher_disagreement_score":0.048186544,"about_ca_system_score_codex":0.000018767558,"about_ca_system_score_gemma":0.000007938638,"threshold_uncertainty_score":0.19644468},"labels":[],"label_agreement":null},{"id":"W2989913633","doi":"10.1016/j.lwt.2019.108914","title":"Thermal inactivation of Escherichia coli O157:H7 strains and Salmonella spp. in camel meat burgers","year":2019,"lang":"en","type":"article","venue":"LWT","topic":"Listeria monocytogenes in Food Safety","field":"Biochemistry, Genetics and Molecular Biology","cited_by":19,"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 Manitoba","funders":"University of Sharjah","keywords":"Salmonella; Escherichia coli; Food science; Enterobacteriaceae; Veterinary medicine; Biology; Microbiology; Bacteria; Medicine","score_opus":0.027785682068199497,"score_gpt":0.2744450753479518,"score_spread":0.2466593932797523,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2989913633","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99561375,0.0001949185,0.000046328005,0.00004400467,0.0001320723,0.00017344177,0.000012388226,0.000004512924,0.0037785808],"genre_scores_gemma":[0.99906296,0.000054862725,0.00035544872,0.00008774508,0.000051486364,0.000005411245,0.000036511712,0.000015434693,0.00033011782],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99937403,0.000041350322,0.00016473622,0.00021202734,0.000072060895,0.00013579578],"domain_scores_gemma":[0.9996148,0.000008528555,0.00007463973,0.0002400972,0.000029858691,0.000032074426],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00006192104,0.00010000651,0.00013659669,0.000026673193,0.0000130375565,0.000007718068,0.00009120317,0.00012720998,0.00002740726],"category_scores_gemma":[0.000023242295,0.00009866035,0.000031599982,0.00006514438,0.000050898852,0.000005498092,0.000093629555,0.000053188876,0.0000040274876],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00010039535,0.000027535856,0.026049979,0.000025564514,0.000020460078,9.656897e-7,0.000098941346,0.00014488572,0.97268176,0.0000917729,0.000037752034,0.00071997504],"study_design_scores_gemma":[0.00051713426,0.0001423106,0.10770984,0.000012330667,0.000005842934,0.0000015337185,0.00014501328,0.000077189914,0.8898465,0.000020291878,0.001402145,0.00011987883],"about_ca_topic_score_codex":0.00008068823,"about_ca_topic_score_gemma":0.000025188829,"teacher_disagreement_score":0.08283529,"about_ca_system_score_codex":0.000014330502,"about_ca_system_score_gemma":0.0000145624,"threshold_uncertainty_score":0.4023252},"labels":[],"label_agreement":null},{"id":"W2996408153","doi":"10.1016/j.lwt.2019.108984","title":"Textural, rheological and chemical properties of surimi nutritionally-enhanced with lecithin","year":2019,"lang":"en","type":"article","venue":"LWT","topic":"Meat and Animal Product Quality","field":"Agricultural and Biological Sciences","cited_by":83,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Centre Hospitalier Universitaire Sainte-Justine; Université de Montréal","funders":"National Natural Science Foundation of China","keywords":"Lecithin; Rheology; Chemistry; Dynamic mechanical analysis; Food science; Dynamic modulus; Chromatography; Chemical engineering; Organic chemistry; Materials science; Polymer; Composite material","score_opus":0.02823848764403321,"score_gpt":0.19635369711365644,"score_spread":0.16811520946962322,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2996408153","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9974648,0.00022580753,5.827356e-7,0.0011600798,0.000018422594,0.00013116463,0.0000049420746,0.00002294057,0.00097126927],"genre_scores_gemma":[0.9992047,0.000017413791,0.00010340359,0.00011278464,0.00008101604,0.0000043705622,0.000009705915,3.673688e-7,0.00046621473],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9994071,0.000033994096,0.00011606484,0.00019761408,0.0001298332,0.00011535734],"domain_scores_gemma":[0.999796,0.00004404257,0.00004001903,0.000031030446,0.000051434567,0.000037512713],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00006916901,0.00007444352,0.00014867343,0.0000027352512,0.00003270063,0.000014218436,0.00008595984,0.000050866303,0.00032095262],"category_scores_gemma":[0.000027788528,0.000020903315,0.00002538946,0.000075608994,0.00011385262,0.00006477633,0.000036597947,0.00006951061,0.000016780405],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00011749091,0.000054786444,0.004836094,0.000023663024,0.0000042814077,3.4086287e-7,0.00003619212,1.04437525e-7,0.992707,0.00097330293,0.000063359155,0.0011833527],"study_design_scores_gemma":[0.00018360613,0.00034797133,0.07103839,0.00005313213,0.000003975936,0.000006953554,0.00014856523,0.0000065303925,0.9268849,0.0005612633,0.00064175564,0.00012295462],"about_ca_topic_score_codex":0.000037695172,"about_ca_topic_score_gemma":0.000013970679,"teacher_disagreement_score":0.06620229,"about_ca_system_score_codex":0.0000033123004,"about_ca_system_score_gemma":0.0000014037,"threshold_uncertainty_score":0.3514206},"labels":[],"label_agreement":null},{"id":"W3003151932","doi":"10.1016/j.lwt.2020.109078","title":"The degradation of bioactive compounds and formation of their oxidation derivatives in refined rapeseed oil during heating in model system","year":2020,"lang":"en","type":"article","venue":"LWT","topic":"Edible Oils Quality and Analysis","field":"Chemistry","cited_by":42,"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 Lethbridge","funders":"Narodowe Centrum Nauki","keywords":"Chemistry; Rapeseed; Monomer; Fraction (chemistry); Chemical polarity; Degradation (telecommunications); Polar; Alcohol; Organic chemistry; Nuclear chemistry; Chromatography; Food science; Molecule","score_opus":0.03201168136191462,"score_gpt":0.24331576703671154,"score_spread":0.21130408567479692,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3003151932","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.998165,0.00009861699,0.0009342651,0.00017547215,0.0000026849564,0.000016569644,0.0000057019497,0.000010108274,0.0005915593],"genre_scores_gemma":[0.999577,0.000081685605,0.0002792677,0.0000059760464,0.000008134051,0.000005890203,0.00002406609,0.0000035522064,0.000014419707],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9993941,0.000045811117,0.00032379717,0.00008314564,0.000090022535,0.00006308456],"domain_scores_gemma":[0.99954724,0.00013094845,0.00020465066,0.00006648096,0.000037516522,0.000013154497],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0001149577,0.00005575193,0.00014332896,0.000042725806,0.00004390286,0.000010913237,0.000053615924,0.000037301925,8.75078e-7],"category_scores_gemma":[0.00006940709,0.000043791995,0.00002209057,0.00022003167,0.000028249853,0.0001914002,0.000020986792,0.00006510456,8.6109836e-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":[0.00007653452,0.000013371454,0.0028316104,0.0014503404,0.000012665299,1.1315974e-7,0.006015282,0.0024190152,0.9859746,0.00048679023,2.341154e-7,0.000719448],"study_design_scores_gemma":[0.00031687503,0.0000050766507,0.0004199841,0.0002726023,0.0000051826546,2.2911932e-7,0.015643815,0.33561483,0.64764744,0.00003941352,3.2125914e-7,0.000034254197],"about_ca_topic_score_codex":0.00008577773,"about_ca_topic_score_gemma":0.00011975643,"teacher_disagreement_score":0.33832717,"about_ca_system_score_codex":0.000037728587,"about_ca_system_score_gemma":0.0000051418365,"threshold_uncertainty_score":0.17857859},"labels":[],"label_agreement":null},{"id":"W3003619441","doi":"10.1016/j.lwt.2019.109005","title":"Determination of pesticide residues in selected citrus fruits and vegetables cultivated in the Jordan Valley","year":2020,"lang":"en","type":"article","venue":"LWT","topic":"Pesticide Residue Analysis and Safety","field":"Agricultural and Biological Sciences","cited_by":90,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Université de Moncton","funders":"","keywords":"Chlorothalonil; Orange (colour); Iprodione; Pesticide; Daminozide; Simazine; Irrigation; Horticulture; Agronomy; Biology; Plant growth","score_opus":0.02228927317806341,"score_gpt":0.23072637172296376,"score_spread":0.20843709854490033,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3003619441","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9973332,0.00025040744,0.0000047048593,0.0020454018,0.0000035650667,0.00008571468,0.0000040412065,0.000008270628,0.00026464614],"genre_scores_gemma":[0.9995669,0.00010593095,0.00008114384,0.0001882658,0.000026237023,0.0000043360574,0.000018974137,3.9353134e-7,0.00000778704],"study_design_codex":"observational","study_design_gemma":"observational","domain_scores_codex":[0.9992798,0.00014444136,0.00019415352,0.00014155207,0.000119852,0.00012019142],"domain_scores_gemma":[0.99958694,0.0002627756,0.000057982394,0.00002416146,0.000038958486,0.000029161676],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00011135382,0.00006670331,0.00015105186,0.0000131321385,0.000036656333,0.000017895272,0.00012622478,0.000042585965,0.000027927004],"category_scores_gemma":[0.0003105453,0.000022848362,0.000021783824,0.0006908536,0.000027872935,0.00005550368,0.000024228866,0.00007812284,0.0000012710364],"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":[0.000043882905,0.00006483534,0.7236052,0.000018314911,0.0000067017004,0.000022874572,0.0011348034,0.000035023466,0.24572952,0.00030953978,0.00004781838,0.028981477],"study_design_scores_gemma":[0.00010392254,0.00008166164,0.9912127,0.000022704002,0.000008483676,0.0000015396445,0.00024238223,0.0012780923,0.0063700904,0.00049261225,0.00012855699,0.000057231886],"about_ca_topic_score_codex":0.00085291016,"about_ca_topic_score_gemma":0.0058590146,"teacher_disagreement_score":0.2676075,"about_ca_system_score_codex":0.0000055136,"about_ca_system_score_gemma":0.0000023455982,"threshold_uncertainty_score":0.32694677},"labels":[],"label_agreement":null},{"id":"W3004103489","doi":"10.1016/j.lwt.2020.109109","title":"Effect of edible plant materials on provitamin A stability and bioaccessibility from extruded whole pearl millet (P. typhoides) composite blends","year":2020,"lang":"en","type":"article","venue":"LWT","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":13,"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":"United States Agency for International Development","keywords":"Moringa; Food science; Micronutrient; Carotenoid; Provitamin; Fortification; Biology; Agronomy; Chemistry","score_opus":0.026455196373173916,"score_gpt":0.22714743892896216,"score_spread":0.20069224255578824,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3004103489","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9968197,0.00013863518,0.0000013203305,0.0006325813,0.00013281971,0.00062023173,0.0014188661,0.00005709988,0.00017878065],"genre_scores_gemma":[0.9995226,0.0000040871214,0.000038383718,0.0000768133,0.00018068931,0.00003237717,0.00013470725,0.0000012209182,0.000009103893],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99842334,0.00046398494,0.00030532625,0.00041900054,0.00021207116,0.00017628276],"domain_scores_gemma":[0.99930537,0.00033545555,0.00011851939,0.00010926128,0.000026225329,0.00010514385],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00037206468,0.00015627238,0.00038209898,0.0000057655134,0.00007265257,0.000058874153,0.00023503919,0.00010608527,0.00024135504],"category_scores_gemma":[0.00012001999,0.000057329904,0.0000480278,0.00012339633,0.000086870605,0.00007594703,0.00014282917,0.00009104411,0.000027301],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0004520579,0.000039656963,0.012083853,0.00010174158,0.000012136367,0.0000025462398,0.00016195288,1.9314852e-7,0.9834641,0.000009352238,0.000121180536,0.003551221],"study_design_scores_gemma":[0.00027172183,0.0015502383,0.026556967,0.000054875134,0.00001125005,8.241757e-7,0.00007254013,0.00003449925,0.97086936,0.000047112007,0.00041126533,0.00011934268],"about_ca_topic_score_codex":0.0018386656,"about_ca_topic_score_gemma":0.00019776433,"teacher_disagreement_score":0.014473113,"about_ca_system_score_codex":0.000017401911,"about_ca_system_score_gemma":0.000002642024,"threshold_uncertainty_score":0.27795246},"labels":[],"label_agreement":null},{"id":"W3004393998","doi":"10.1016/j.lwt.2020.109088","title":"Use of passion fruit seed extract (Passiflora edulis Sims) to prevent lipid oxidation in dairy beverages during storage and simulated digestion","year":2020,"lang":"en","type":"article","venue":"LWT","topic":"Phytochemicals and Antioxidant Activities","field":"Medicine","cited_by":28,"is_retracted":false,"has_abstract":false,"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; Coordenação de Aperfeiçoamento de Pessoal de Nível Superior","keywords":"Chemistry; Food science; Lipid oxidation; Maillard reaction; Passiflora; Pasteurization; Sterilization (economics); Polyphenol; Linseed oil; Antioxidant; Biochemistry; Botany; Biology","score_opus":0.02913151546259277,"score_gpt":0.2630952735648047,"score_spread":0.23396375810221196,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3004393998","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9973657,0.000060051203,0.00021225533,0.0019157125,0.000041252948,0.0003248337,0.000010848966,0.000043204775,0.000026102327],"genre_scores_gemma":[0.99922156,0.00008055868,0.00021532857,0.00019977165,0.00012775202,0.0000062316008,0.000030899242,0.000015251608,0.00010266419],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9992091,0.000034785742,0.00023244681,0.00021783462,0.00016729791,0.00013851824],"domain_scores_gemma":[0.9995624,0.00008106783,0.00008322958,0.000109775276,0.000037060814,0.00012649168],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00003706774,0.00011591628,0.0002479252,0.000078522346,0.00002788311,0.000018790388,0.00003267232,0.0000767019,0.000029175266],"category_scores_gemma":[0.00021016618,0.00010462119,0.000037603055,0.00018054471,0.00001886765,0.00027632844,0.000049013437,0.00013977509,0.0000030585768],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00033395053,0.00017110474,0.014406422,0.00020148444,0.000014464563,0.000018146382,0.00063745485,0.00077843515,0.98220783,0.0000036828249,0.000084177904,0.0011428177],"study_design_scores_gemma":[0.0005024881,0.00012910434,0.3945442,0.0004258389,0.00001860441,0.000003074829,0.0000741007,0.0025152303,0.6013935,0.000010470451,0.00028658306,0.00009676617],"about_ca_topic_score_codex":0.000041961277,"about_ca_topic_score_gemma":0.000004469325,"teacher_disagreement_score":0.38081434,"about_ca_system_score_codex":0.000032967295,"about_ca_system_score_gemma":0.000009610506,"threshold_uncertainty_score":0.42663282},"labels":[],"label_agreement":null},{"id":"W3009328202","doi":"10.1016/j.lwt.2020.109189","title":"Development of gluten-free breads started with chia and flaxseed sourdoughs fermented by selected lactic acid bacteria","year":2020,"lang":"en","type":"article","venue":"LWT","topic":"Food composition and properties","field":"Nursing","cited_by":32,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Alberta","funders":"Consejo Nacional de Investigaciones Científicas y Técnicas; Natural Sciences and Engineering Research Council of Canada; Canada Research Chairs","keywords":"Food science; Lactobacillus fermentum; Lactobacillus plantarum; Fermentation; Lactic acid; Ingredient; Gluten free; Sorghum; Chemistry; Lactobacillus; Weissella; Gluten; Bacteria; Biology; Leuconostoc; Agronomy","score_opus":0.012611691063999354,"score_gpt":0.20203099142841,"score_spread":0.18941930036441065,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3009328202","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99437857,0.0002053759,0.00009085382,0.004558002,0.00008993443,0.00017539226,0.000019573568,0.00013562379,0.00034668055],"genre_scores_gemma":[0.9924865,0.0000018802797,0.006596594,0.00071246317,0.00003523066,0.000009126503,0.00008274933,0.00002317062,0.00005231675],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9991745,0.000057936166,0.00021183546,0.00020182904,0.00016775315,0.0001861759],"domain_scores_gemma":[0.9995712,0.00001205994,0.00008305367,0.00014228825,0.00008249614,0.00010888804],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000025261046,0.00014865395,0.00019971114,0.00003312666,0.000103043065,0.000043898264,0.00012170431,0.000049100196,0.000081450395],"category_scores_gemma":[0.000018615678,0.00012062917,0.0000147158735,0.00024192294,0.000047249065,0.00010050045,0.000048885642,0.00010553469,0.000012090553],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0041993456,0.000058124,0.00080083584,0.0001018168,0.00010356721,0.0000017140386,0.006821753,6.067892e-7,0.9780845,0.0000038059038,0.0046542985,0.005169627],"study_design_scores_gemma":[0.0026624824,0.0013984664,0.01917574,0.00008634817,0.000050444105,0.0000122674055,0.0003683495,0.0003223696,0.9506961,0.000007370297,0.024948977,0.00027109656],"about_ca_topic_score_codex":0.000017278719,"about_ca_topic_score_gemma":0.000030182648,"teacher_disagreement_score":0.027388416,"about_ca_system_score_codex":0.000027417269,"about_ca_system_score_gemma":0.000017383498,"threshold_uncertainty_score":0.49191147},"labels":[],"label_agreement":null},{"id":"W3015573605","doi":"10.1016/j.lwt.2020.109368","title":"Detection of durum wheat pasta adulteration with common wheat by infrared spectroscopy and chemometrics: A case study","year":2020,"lang":"en","type":"article","venue":"LWT","topic":"Spectroscopy and Chemometric Analyses","field":"Chemistry","cited_by":31,"is_retracted":false,"has_abstract":false,"route_ca_aff":false,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"","funders":"Canadian Physiotherapy Association; Consejo Nacional de Investigaciones Científicas y Técnicas","keywords":"Chemometrics; Linear discriminant analysis; Partial least squares regression; Common wheat; Mathematics; Near-infrared spectroscopy; Spectroscopy; Winter wheat; Analytical Chemistry (journal); Food science; Chemistry; Statistics; Chromatography; Agronomy; Biology; Physics","score_opus":0.011753956743884457,"score_gpt":0.25301285788993955,"score_spread":0.24125890114605508,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3015573605","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99601835,0.0005382019,0.0014418376,0.00015796164,0.00001452829,0.00015008094,0.000030089943,0.00007904829,0.0015698773],"genre_scores_gemma":[0.9991623,0.000046209694,0.00026563636,0.00009006938,0.00007890268,0.000019660438,0.000021023547,0.000024118295,0.0002920797],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9988656,0.00002158262,0.0002940302,0.0003625375,0.00025222776,0.00020400702],"domain_scores_gemma":[0.9993269,0.00007238429,0.00014623789,0.00024420032,0.000071313094,0.00013896693],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000036935453,0.00020478245,0.00036582595,0.00015019634,0.00011134417,0.000066832654,0.00009968403,0.00008987352,0.0001840144],"category_scores_gemma":[0.00006429935,0.00018125278,0.000041226336,0.001211437,0.00005364766,0.00016241596,0.000050401137,0.0002139288,0.0000032574774],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00029769825,0.0003479765,0.060941655,0.00018846137,0.00017466546,0.00019063281,0.0019544773,0.0000043145565,0.93445885,0.0000020468437,0.0006608732,0.0007783639],"study_design_scores_gemma":[0.001513389,0.0008186908,0.0003128998,0.000012918487,0.00023330396,0.0001826988,0.0073130243,0.0005224732,0.9886738,0.000010393522,0.00020661879,0.0001997751],"about_ca_topic_score_codex":0.00044544283,"about_ca_topic_score_gemma":0.000110118584,"teacher_disagreement_score":0.060628757,"about_ca_system_score_codex":0.000059337457,"about_ca_system_score_gemma":0.000008856299,"threshold_uncertainty_score":0.7391274},"labels":[],"label_agreement":null},{"id":"W3015867360","doi":"10.1016/j.lwt.2020.109386","title":"A wet-screening strategy for flaxseed dehulling and compositional quantification of the separated fractions","year":2020,"lang":"en","type":"article","venue":"LWT","topic":"Phytoestrogen effects and research","field":"Medicine","cited_by":8,"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 Saskatchewan","funders":"Ministry of Science and Technology of the People's Republic of China","keywords":"Sterol; Cultivar; Chemistry; Triglyceride; Food science; Kernel (algebra); Fraction (chemistry); Mathematics; Chromatography; Botany; Cholesterol; Biology; Biochemistry","score_opus":0.11547280434513266,"score_gpt":0.38111184418430477,"score_spread":0.26563903983917214,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3015867360","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9670312,0.0001543562,0.027461305,0.0045813094,0.000025403286,0.00044812253,0.000028613798,0.000015712434,0.00025402504],"genre_scores_gemma":[0.9984391,0.0000058901824,0.0012506011,0.00012765484,0.000075018565,0.000014490283,0.000036862275,0.0000055086766,0.000044899916],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99962085,0.000022890114,0.00009146017,0.00008923304,0.00010157208,0.000074003015],"domain_scores_gemma":[0.9996828,0.00008827197,0.000036611153,0.00006146985,0.00007845171,0.000052440442],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000043118544,0.000038128175,0.00008582581,0.000015771604,0.000098124605,0.000009457937,0.000029854546,0.000027980012,0.000013267993],"category_scores_gemma":[0.00003467093,0.000025149066,0.000038323396,0.00011043312,0.00004147155,0.000027226626,0.000010841464,0.000089022986,0.0000016006318],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00023702516,0.00004952697,0.004619929,0.000114406925,0.000058996906,0.0000010317527,0.00009310279,0.00092092034,0.99127555,0.0010703665,0.0003953447,0.0011637765],"study_design_scores_gemma":[0.0020990267,0.00068620255,0.1958237,0.00016239577,0.00013185239,0.000032603435,0.00023430493,0.3297046,0.46792898,0.00020443907,0.0028863465,0.00010553078],"about_ca_topic_score_codex":0.000015400767,"about_ca_topic_score_gemma":0.0000020201326,"teacher_disagreement_score":0.5233466,"about_ca_system_score_codex":0.000005108621,"about_ca_system_score_gemma":0.000017218443,"threshold_uncertainty_score":0.10255491},"labels":[],"label_agreement":null},{"id":"W3017364652","doi":"10.1016/j.lwt.2020.109376","title":"Modulating water mobility in comminuted meat protein gels using model hydrophilic filler particles","year":2020,"lang":"en","type":"article","venue":"LWT","topic":"Microencapsulation and Drying Processes","field":"Agricultural and Biological Sciences","cited_by":16,"is_retracted":false,"has_abstract":false,"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; Filler (materials); Morphology (biology); Composite number; Chemical engineering; Composite material; Diamond; Phase (matter); Capillary action; Aqueous solution; Aqueous two-phase system; Chemistry","score_opus":0.09104748987848224,"score_gpt":0.24089710304712494,"score_spread":0.1498496131686427,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3017364652","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9975193,0.000032725322,0.00008014164,0.001980206,0.000008288933,0.00020361973,0.0000063440166,0.0000618249,0.00010756421],"genre_scores_gemma":[0.9988429,9.861064e-7,0.00058818544,0.0004548232,0.000044025604,0.000008736437,0.00001384332,9.319673e-7,0.000045577817],"study_design_codex":"bench_or_experimental","study_design_gemma":"simulation_or_modeling","domain_scores_codex":[0.9992169,0.000044276607,0.00019755367,0.00022545696,0.00010605657,0.00020975666],"domain_scores_gemma":[0.99981046,0.000018440252,0.00003174932,0.000037506965,0.000029282553,0.000072587965],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0000574915,0.00009121514,0.00012211612,0.000005322746,0.00010413303,0.00004080717,0.00011065944,0.000049314196,0.00023242642],"category_scores_gemma":[0.000041610972,0.00003322695,0.000034499033,0.00016951362,0.000026637419,0.00012476312,0.0000685989,0.00007728635,0.000020621383],"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":[0.000011996106,0.00003625691,0.0026342599,0.000014493439,0.0000015416898,0.0000012207005,0.00049213535,0.014277014,0.9805325,0.00002535864,0.000011547569,0.0019616724],"study_design_scores_gemma":[0.00013163079,0.00002813676,0.003785958,0.00001993301,0.0000025749216,7.584587e-7,0.00010793261,0.60388964,0.39049846,0.001134492,0.00026658326,0.00013390598],"about_ca_topic_score_codex":0.0001603396,"about_ca_topic_score_gemma":0.00011045692,"teacher_disagreement_score":0.590034,"about_ca_system_score_codex":0.000012028686,"about_ca_system_score_gemma":0.0000016759628,"threshold_uncertainty_score":0.25449064},"labels":[],"label_agreement":null},{"id":"W3022001987","doi":"10.1016/j.lwt.2020.109501","title":"Modification of the functional and bioactive properties of camel milk casein and whey proteins by ultrasonication and fermentation with Lactobacillus delbrueckii subsp. lactis","year":2020,"lang":"en","type":"article","venue":"LWT","topic":"Animal Diversity and Health Studies","field":"Agricultural and Biological Sciences","cited_by":67,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"McGill University; Université de Moncton","funders":"Jordan University of Science and Technology","keywords":"Sonication; Casein; Fermentation; Whey protein; Food science; Chemistry; Lactobacillus; Antioxidant; Probiotic; Biochemistry; Chromatography; Bacteria; Biology","score_opus":0.0580030946250226,"score_gpt":0.19901614169342632,"score_spread":0.14101304706840373,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3022001987","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99480027,0.00055269117,0.000009619187,0.004293601,0.000003956505,0.00024693846,0.000056472323,0.0000049920154,0.000031442836],"genre_scores_gemma":[0.9994331,0.00038773858,0.000027745251,0.00010175946,0.000007414225,0.000007773367,0.000008913544,2.881309e-7,0.000025267751],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.99966913,0.000024819179,0.00006954039,0.0001069246,0.00008143954,0.000048169462],"domain_scores_gemma":[0.99981153,0.000016180642,0.00008109778,0.00001229292,0.000052302807,0.00002660562],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000022090431,0.00004433604,0.0000715385,0.0000031825086,0.00017407154,0.0000102665335,0.000023561257,0.000024814486,0.0000048998327],"category_scores_gemma":[0.000015132738,0.000016115282,0.000007630356,0.000072614326,0.0001583408,0.00008425353,0.000022194961,0.000033610213,2.1405664e-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":[0.00026966823,0.000031469288,0.08021721,0.00007189324,0.000017578772,6.5336685e-8,0.0021861107,0.0000010578692,0.9135346,0.00018305049,0.00009378221,0.0033935423],"study_design_scores_gemma":[0.00015920673,0.00030322612,0.95545775,0.000021471278,0.00001817166,0.0000015268557,0.0038556673,0.000057022622,0.039886586,0.000016176758,0.00017897163,0.000044244214],"about_ca_topic_score_codex":0.0017282346,"about_ca_topic_score_gemma":0.00086383143,"teacher_disagreement_score":0.8752405,"about_ca_system_score_codex":0.000008177014,"about_ca_system_score_gemma":0.0000032706228,"threshold_uncertainty_score":0.2612585},"labels":[],"label_agreement":null},{"id":"W3041029382","doi":"10.1016/j.lwt.2020.109841","title":"Microbicidal effectiveness of irradiation from Gamma and X-ray sources at different dose rates against the foodborne illness pathogens Escherichia coli, Salmonella Typhimurium and Listeria monocytogenes in rice","year":2020,"lang":"en","type":"article","venue":"LWT","topic":"Listeria monocytogenes in Food Safety","field":"Biochemistry, Genetics and Molecular Biology","cited_by":41,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Institut National de la Recherche Scientifique","funders":"Natural Sciences and Engineering Research Council of Canada; International Atomic Energy Agency; U.S. Department of Agriculture","keywords":"Listeria monocytogenes; Salmonella; Escherichia coli; Biology; Microbiology; Listeria; Food science; Bacteria","score_opus":0.028091695326480547,"score_gpt":0.2600548705737956,"score_spread":0.23196317524731508,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3041029382","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99511915,0.0038650013,0.00006765625,0.00014934664,0.00015260738,0.0004281612,0.00017469526,0.000010345831,0.000033009263],"genre_scores_gemma":[0.9986366,0.0005599658,0.00012570742,0.00023924913,0.00015076238,0.00004313101,0.00020052756,0.000032916025,0.000011126189],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9985685,0.00037213374,0.00028727145,0.00048282006,0.00008614206,0.00020313298],"domain_scores_gemma":[0.9993147,0.00011478995,0.00015468855,0.00028465656,0.000042496944,0.00008863077],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00011306662,0.0002516039,0.00032098222,0.000023777791,0.00009381828,0.00003744096,0.00019079694,0.00017106932,0.0000035890994],"category_scores_gemma":[0.000056129036,0.00019591529,0.000057010162,0.00010315805,0.00017182599,0.00000734779,0.0004598114,0.0000734708,0.0000011942265],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0011564008,0.00003997052,0.05170199,0.00012933946,0.00007805704,0.0000040017435,0.00064844516,0.000163529,0.94558257,0.0000058166247,0.000010149137,0.0004797187],"study_design_scores_gemma":[0.0008401473,0.00015153558,0.4185385,0.000021208956,0.000029200728,0.0000017241301,0.00013121693,0.00015803524,0.57948124,0.000011109287,0.00046756095,0.0001685072],"about_ca_topic_score_codex":0.00006734748,"about_ca_topic_score_gemma":0.0000806234,"teacher_disagreement_score":0.36683652,"about_ca_system_score_codex":0.00002702933,"about_ca_system_score_gemma":0.000011197205,"threshold_uncertainty_score":0.7989193},"labels":[],"label_agreement":null},{"id":"W3082467100","doi":"10.1016/j.lwt.2020.110147","title":"Coronaviruses – Potential human threat from foodborne transmission?","year":2020,"lang":"en","type":"review","venue":"LWT","topic":"Infection Control and Ventilation","field":"Medicine","cited_by":29,"is_retracted":false,"has_abstract":false,"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":"Pandemic; Outbreak; Virus; Infectivity; Transmission (telecommunications); Food processing; Environmental health; Food contaminant; Biology; Medicine; Coronavirus disease 2019 (COVID-19); Virology; Food science; Disease; Infectious disease (medical specialty)","score_opus":0.06804155712072762,"score_gpt":0.37065186479517037,"score_spread":0.30261030767444275,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3082467100","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":[0.000009755803,0.99237794,0.004063155,0.000100287405,0.0004137231,0.0006528612,0.00006831755,0.00014396901,0.0021699653],"genre_scores_gemma":[0.001576384,0.99429435,0.000115449264,0.00015669517,0.001610138,0.000042348976,0.0010593272,0.00005468809,0.0010905982],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.9987952,0.00006581085,0.00042561485,0.0003447709,0.00021617666,0.00015242826],"domain_scores_gemma":[0.99939543,0.000034679713,0.00016368304,0.00021941155,0.00004042197,0.000146356],"candidate_categories":["insufficient_payload"],"consensus_categories":[],"category_scores_codex":[0.000027564723,0.00027967893,0.0012270057,0.00007357097,0.000105197636,0.000025832573,0.00007691886,0.0002897319,0.0020433404],"category_scores_gemma":[0.000011075229,0.0002072414,0.00066380115,0.00012419098,0.000023545375,0.00004436993,0.000018815887,0.00035571426,0.0004118313],"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":[0.00002711633,0.00006709529,0.0000174654,0.0019527426,0.0002671491,0.000082034574,0.000021601223,1.7671766e-7,0.000040409093,0.00009359913,0.0008969527,0.99653363],"study_design_scores_gemma":[0.0007219033,0.00015518312,0.00020000407,0.0042646285,0.0028473272,0.000043867054,0.0000021467729,0.000019339363,0.000014512788,0.00008636684,0.99146384,0.00018088083],"about_ca_topic_score_codex":0.00008788192,"about_ca_topic_score_gemma":0.0000049746336,"teacher_disagreement_score":0.9963528,"about_ca_system_score_codex":0.000057973753,"about_ca_system_score_gemma":0.00004297499,"threshold_uncertainty_score":0.99886894},"labels":[],"label_agreement":null},{"id":"W3082533309","doi":"10.1016/j.lwt.2020.110137","title":"Nutrient release and oxidative stability during in vitro digestion of linseed oil emulsions produced from cow milk, soy drink, and green tea extract","year":2020,"lang":"en","type":"article","venue":"LWT","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":8,"is_retracted":false,"has_abstract":false,"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":"Food science; Chemistry; Emulsion; Digestion (alchemy); Lipid oxidation; Linseed oil; Lipid digestion; Soy protein; Antioxidant; Biochemistry; Chromatography; Lipase; Enzyme","score_opus":0.0313696744930494,"score_gpt":0.21651060078094564,"score_spread":0.18514092628789625,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3082533309","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99739295,0.00032908705,0.0000010255402,0.0018128464,0.000026493515,0.00026443516,0.00011134296,0.000029830939,0.00003200976],"genre_scores_gemma":[0.99970865,0.000038855298,0.000071684444,0.00002486862,0.000090060275,0.000022485632,0.000028434202,8.8761027e-7,0.000014053314],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9989949,0.00013894106,0.00023984593,0.00035274422,0.0001391033,0.00013450733],"domain_scores_gemma":[0.99955523,0.00013374923,0.000106132415,0.00006173698,0.000036459754,0.000106668915],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000086882705,0.000101968675,0.00020175216,0.000007793385,0.000075259486,0.000018744035,0.00009391055,0.00006941166,0.00001500422],"category_scores_gemma":[0.00025804932,0.00004540883,0.000025569092,0.00015721352,0.00006686737,0.00010590904,0.00010276635,0.0001290705,0.000002088752],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0002093411,0.000074050564,0.027025927,0.000030874955,0.000005238344,0.0000026865998,0.0008725069,5.4855343e-7,0.9595379,0.000005129032,0.0000012449742,0.012234508],"study_design_scores_gemma":[0.00024489284,0.00012008931,0.37388557,0.000040599007,0.000004533451,7.9258655e-7,0.00046290967,0.000073084135,0.6249088,0.00010252094,0.00007283603,0.000083367995],"about_ca_topic_score_codex":0.0017877696,"about_ca_topic_score_gemma":0.00048407662,"teacher_disagreement_score":0.34685963,"about_ca_system_score_codex":0.000021446556,"about_ca_system_score_gemma":0.0000025083214,"threshold_uncertainty_score":0.2702585},"labels":[],"label_agreement":null},{"id":"W3088596904","doi":"10.1016/j.lwt.2020.110255","title":"Regular and decaffeinated espresso coffee capsules: Unravelling the bioaccessibility of phenolic compounds and their antioxidant properties in milk model system upon in vitro digestion","year":2020,"lang":"en","type":"article","venue":"LWT","topic":"Coffee research and impacts","field":"Medicine","cited_by":23,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Memorial University of Newfoundland","funders":"Fondo Nacional de Desarrollo Científico y Tecnológico; Comisión Nacional de Investigación Científica y Tecnológica; Conselho Nacional de Desenvolvimento Científico e Tecnológico; Natural Sciences and Engineering Research Council of Canada; Coordenação de Aperfeiçoamento de Pessoal de Nível Superior","keywords":"Food science; Antioxidant; Chemistry; Digestion (alchemy); In vitro; Biochemistry; Chromatography","score_opus":0.04942271067779299,"score_gpt":0.26597885464180265,"score_spread":0.21655614396400966,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3088596904","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9937009,0.0038237514,0.00034340812,0.0014071533,0.000010204968,0.0006047789,0.000013441429,0.000024977428,0.000071334194],"genre_scores_gemma":[0.9995547,0.00026138767,0.00007170446,0.000054948545,0.000019210282,0.000011831497,0.000005963648,0.0000122574265,0.00000802456],"study_design_codex":"bench_or_experimental","study_design_gemma":"simulation_or_modeling","domain_scores_codex":[0.9989041,0.00015013429,0.00028528145,0.00023833055,0.00018188346,0.00024026733],"domain_scores_gemma":[0.99947435,0.00007033896,0.00005647533,0.00019749512,0.000066902125,0.00013441572],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00028611437,0.00013236329,0.00035497654,0.0000996743,0.000047127913,0.0000327933,0.00008579094,0.00008040259,6.7944217e-7],"category_scores_gemma":[0.000200692,0.00007572301,0.000025990983,0.0002661249,0.00014749166,0.00010850605,0.00007837368,0.00025135226,3.1850252e-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":[0.0010643469,0.00008494762,0.005962573,0.0012367356,0.000021323527,0.00001058465,0.0048983297,0.00020818654,0.98455274,0.000055619475,0.0000046820314,0.0018999408],"study_design_scores_gemma":[0.0013786108,0.00014319441,0.033265643,0.00078210665,0.000013540698,0.000013782414,0.0015317723,0.494319,0.4684012,0.000063907035,0.00000856443,0.000078697434],"about_ca_topic_score_codex":0.0005589644,"about_ca_topic_score_gemma":0.00007274648,"teacher_disagreement_score":0.51615155,"about_ca_system_score_codex":0.000063941974,"about_ca_system_score_gemma":0.000043544595,"threshold_uncertainty_score":0.30878946},"labels":[],"label_agreement":null},{"id":"W3093580351","doi":"10.1016/j.lwt.2020.110428","title":"Partial fat replacement in liver pâté using canola oil organogel","year":2020,"lang":"en","type":"article","venue":"LWT","topic":"Food Chemistry and Fat Analysis","field":"Agricultural and Biological Sciences","cited_by":40,"is_retracted":false,"has_abstract":false,"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":"Canola; Food science; Spreadability; Fat substitute; Chemistry; Sensory analysis","score_opus":0.039731487143338406,"score_gpt":0.21507115729800347,"score_spread":0.17533967015466506,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3093580351","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9972726,0.000105040366,0.0000015037003,0.0013946362,0.000021184222,0.000014761157,0.000006966923,0.00002087577,0.0011624392],"genre_scores_gemma":[0.9989018,0.00002384055,0.00003865484,0.00051010476,0.00025908925,0.0000016734554,0.000017452941,3.678811e-7,0.00024704137],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9994343,0.000018402845,0.00011518027,0.00018789331,0.00009848538,0.00014575914],"domain_scores_gemma":[0.99983793,0.000017054068,0.00003105978,0.000028529603,0.000012625975,0.00007279171],"candidate_categories":["insufficient_payload"],"consensus_categories":[],"category_scores_codex":[0.000022648806,0.00006810914,0.000098417215,0.0000023112289,0.00005698658,0.000023310311,0.00010621353,0.000047365986,0.0010171023],"category_scores_gemma":[0.00002072006,0.000027565076,0.000046792982,0.00026001857,0.000017015314,0.00004031373,0.000049472223,0.00006442793,0.000032380845],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00003251624,0.00002701226,0.007587261,0.0000062923423,0.0000086663995,0.000015773792,0.0001515619,0.0000304004,0.9829524,0.000009023893,0.0003438906,0.008835207],"study_design_scores_gemma":[0.00031123383,0.00018179412,0.004692738,0.000027936287,0.000045253495,0.0000045858183,0.00083555165,0.006539424,0.9348806,0.000023365848,0.05209797,0.00035954092],"about_ca_topic_score_codex":0.000504157,"about_ca_topic_score_gemma":0.00036822262,"teacher_disagreement_score":0.051754076,"about_ca_system_score_codex":0.000018304307,"about_ca_system_score_gemma":0.0000013694874,"threshold_uncertainty_score":0.9998961},"labels":[],"label_agreement":null},{"id":"W3107149015","doi":"10.1016/j.lwt.2020.110684","title":"Compositional diversity and antioxidant properties of essential oils: Predictive models","year":2020,"lang":"en","type":"article","venue":"LWT","topic":"Free Radicals and Antioxidants","field":"Chemistry","cited_by":48,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"McGill University","funders":"Agriculture and Agri-Food Canada","keywords":"Phenols; Antioxidant; Chemistry; Food science; SAGE; Phenol; Essential oil; Organic chemistry","score_opus":0.030617246219263095,"score_gpt":0.19831161877040798,"score_spread":0.1676943725511449,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3107149015","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99593925,0.000388217,0.0012708702,0.0003167401,0.000018101566,0.000026592781,0.00008114164,0.000034987093,0.0019241003],"genre_scores_gemma":[0.9995637,0.00006199436,0.00016135002,0.000074993295,0.000091967115,0.0000012265565,0.0000044282456,0.0000053889726,0.000034955392],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9994556,0.000007811845,0.00011292034,0.00015359862,0.00017517083,0.00009493837],"domain_scores_gemma":[0.99976736,0.000008856421,0.0000464002,0.00006022795,0.000036551457,0.00008060163],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0000123284135,0.0000727568,0.00013345187,0.000009044322,0.00015314258,0.00000882711,0.00009190179,0.000044754393,0.000093395065],"category_scores_gemma":[0.000009186937,0.000063410145,0.000040668434,0.000033349454,0.00015514626,0.00011378005,0.0002865035,0.000075987075,0.0000020900452],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00011250096,0.0000725731,0.002593588,0.00023782409,0.000048972404,0.000009967426,0.0009285885,0.00010038095,0.994816,0.00080772006,0.00014311589,0.0001287375],"study_design_scores_gemma":[0.000597828,0.00003845052,0.0016965847,0.00013339148,0.000038028356,0.000007517244,0.00014848833,0.033051904,0.9636292,0.0004953074,0.000047030677,0.00011629823],"about_ca_topic_score_codex":0.000042478965,"about_ca_topic_score_gemma":0.0000010221403,"teacher_disagreement_score":0.032951523,"about_ca_system_score_codex":0.000006309291,"about_ca_system_score_gemma":0.000005560872,"threshold_uncertainty_score":0.25857905},"labels":[],"label_agreement":null},{"id":"W3119017641","doi":"10.1016/j.lwt.2021.110850","title":"Ultrasound-assisted preparation of double nano-emulsions loaded with glycyrrhizic acid in the internal aqueous phase and skim milk as the external aqueous phase","year":2021,"lang":"en","type":"article","venue":"LWT","topic":"Pharmacological Effects of Natural Compounds","field":"Pharmacology, Toxicology and Pharmaceutics","cited_by":41,"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":"Sonication; Aqueous two-phase system; Emulsion; Pulmonary surfactant; Dispersity; Chromatography; Response surface methodology; Aqueous solution; Particle size; Materials science; Chemical engineering; Chemistry; Polymer chemistry; Organic chemistry","score_opus":0.07108395792483987,"score_gpt":0.4551947097183133,"score_spread":0.3841107517934734,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3119017641","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9904045,0.0040493477,0.0001154071,0.0017322756,0.00049142225,0.00085154333,0.00005399345,0.000053302956,0.0022482306],"genre_scores_gemma":[0.99509114,0.00025606088,0.00018252217,0.0036924141,0.00016914884,0.00012577583,0.00004946466,0.000018798175,0.00041468343],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9970865,0.0012295844,0.0004670923,0.00043248,0.0003355877,0.00044872658],"domain_scores_gemma":[0.9972626,0.001861802,0.00024798274,0.00031872647,0.00014221744,0.00016665646],"candidate_categories":["insufficient_payload"],"consensus_categories":[],"category_scores_codex":[0.00051155826,0.00031033368,0.000374332,0.000084405474,0.0003420359,0.00008425438,0.00056605163,0.00026371822,0.0009133022],"category_scores_gemma":[0.00019437697,0.0001782964,0.00011658255,0.00045591543,0.00043725874,0.00019661839,0.00012763977,0.0013033173,0.000026161455],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.009717969,0.0021321392,0.0003778646,0.000043796026,0.00018266773,0.0007837746,0.001475405,0.00008837666,0.9696495,0.00035264742,0.0014973154,0.01369854],"study_design_scores_gemma":[0.02080221,0.0019263901,0.00091342884,0.00007237369,0.00035660728,0.0032704761,0.0003655009,0.0019354256,0.955954,0.0008422056,0.01325341,0.00030793663],"about_ca_topic_score_codex":0.000083755745,"about_ca_topic_score_gemma":0.00013491254,"teacher_disagreement_score":0.013695468,"about_ca_system_score_codex":0.000081344464,"about_ca_system_score_gemma":0.000071518036,"threshold_uncertainty_score":1},"labels":[],"label_agreement":null},{"id":"W3129048271","doi":"10.1016/j.lwt.2021.111019","title":"Influence of fish protein hydrolysate-pistachio green hull extract interactions on antioxidant activity and inhibition of α-glucosidase, α-amylase, and DPP-IV enzymes","year":2021,"lang":"en","type":"article","venue":"LWT","topic":"Protein Hydrolysis and Bioactive Peptides","field":"Biochemistry, Genetics and Molecular Biology","cited_by":53,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Ottawa","funders":"Tarbiat Modares University; University of Ottawa","keywords":"Hydrolysate; Papain; Chemistry; Antioxidant; Amylase; Pepsin; DPPH; Hydrolysis; Enzyme; Chromatography; Biochemistry","score_opus":0.007847627448270496,"score_gpt":0.2387204083318674,"score_spread":0.2308727808835969,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3129048271","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9987624,0.0003084911,0.00007175047,0.00027129575,0.000012644265,0.00020665639,0.00010256007,0.000006671768,0.00025749323],"genre_scores_gemma":[0.9992751,0.00016075232,0.0001666194,0.00009226582,0.00003919538,0.000026142043,0.000032041884,0.000011538082,0.0001963374],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9990633,0.00010427134,0.000221046,0.00034892847,0.0001246323,0.00013782566],"domain_scores_gemma":[0.9993357,0.000028701168,0.00019945178,0.0002584921,0.00011818641,0.000059477385],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00008980265,0.00015088679,0.00021927607,0.000056144818,0.000060573882,0.000017622715,0.00005255703,0.000098708144,0.000009729858],"category_scores_gemma":[0.00010443952,0.00014027764,0.000070276874,0.00010185902,0.00015330323,0.000022611788,0.00010790688,0.00012032661,5.864201e-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":[0.00017782382,0.0002116302,0.0017459145,0.00009148815,0.00006257775,0.0000074856775,0.00003169547,0.000029344013,0.9946522,0.000073993826,0.000030798285,0.0028850106],"study_design_scores_gemma":[0.00036682206,0.00030933166,0.05595037,0.00013616327,0.000023709978,0.00001562412,0.000023970571,0.000060736365,0.9421593,0.00011168565,0.0007071489,0.00013515586],"about_ca_topic_score_codex":0.00021550019,"about_ca_topic_score_gemma":0.0003393965,"teacher_disagreement_score":0.054204453,"about_ca_system_score_codex":0.000009099338,"about_ca_system_score_gemma":0.00002158494,"threshold_uncertainty_score":0.5720356},"labels":[],"label_agreement":null},{"id":"W3152858763","doi":"10.1016/j.lwt.2021.111486","title":"Study of interval infrared Airflow Drying: A case study of butternut (Cucurbita moschata)","year":2021,"lang":"en","type":"article","venue":"LWT","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":23,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"McGill University","funders":"","keywords":"Cucurbita moschata; Tempering; Heat sensitive; Airflow; Wet-bulb temperature; Materials science; Chemistry; Pulp and paper industry; Composite material; Meteorology; Humidity; Mechanical engineering","score_opus":0.06998493033203773,"score_gpt":0.2774893148660691,"score_spread":0.20750438453403136,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3152858763","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99925023,0.00009009371,0.0000026431821,0.000062107596,0.00012877949,0.00022457786,0.000013995788,0.00002951523,0.00019808271],"genre_scores_gemma":[0.99960905,0.0000024036483,0.000043452557,0.000034304816,0.00007044013,0.000012011102,0.0000073132596,0.0000011042212,0.00021990221],"study_design_codex":"bench_or_experimental","study_design_gemma":"qualitative","domain_scores_codex":[0.9989223,0.00011711516,0.00031864338,0.00026934198,0.00021754032,0.00015508589],"domain_scores_gemma":[0.99949294,0.000089565765,0.00010676784,0.00012259837,0.0001335614,0.000054582935],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000103844795,0.00010793963,0.00025887464,0.000012707515,0.00008575617,0.00002353365,0.00017121871,0.000043768123,0.00004869091],"category_scores_gemma":[0.000061641884,0.000046431756,0.00006427366,0.00025345123,0.000017446624,0.00006752844,0.00019738037,0.0001020383,0.0000025317422],"study_design_candidate":"qualitative","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00027329597,0.02336565,0.3322013,0.00011705483,0.0005716063,0.0075635146,0.07151158,0.0009012768,0.45810515,0.000052191965,0.00077566475,0.104561724],"study_design_scores_gemma":[0.0041633104,0.016271908,0.057096284,0.00023519679,0.00027142224,0.0008289005,0.86742187,0.0022550235,0.049785238,0.00022057992,0.0006393292,0.0008109152],"about_ca_topic_score_codex":0.0036927129,"about_ca_topic_score_gemma":0.006357783,"teacher_disagreement_score":0.7959103,"about_ca_system_score_codex":0.0000077638015,"about_ca_system_score_gemma":0.0000035393753,"threshold_uncertainty_score":0.55823016},"labels":[],"label_agreement":null},{"id":"W3157769764","doi":"10.1016/j.lwt.2021.111631","title":"Antioxidant peptides derived from hydrolysates of red tilapia (Oreochromis sp.) scale","year":2021,"lang":"en","type":"article","venue":"LWT","topic":"Protein Hydrolysis and Bioactive Peptides","field":"Biochemistry, Genetics and Molecular Biology","cited_by":60,"is_retracted":false,"has_abstract":false,"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":"Tilapia; Hydrolysate; Antioxidant; Oreochromis; Ultrafiltration (renal); Chemistry; Chromatography; Hydrolysis; Biochemistry; Food science; Biology; Fish <Actinopterygii>; Fishery","score_opus":0.007709039176627909,"score_gpt":0.2237650442848671,"score_spread":0.2160560051082392,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3157769764","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9955484,0.0023151808,0.00025222075,0.00019931492,0.00007968518,0.00008495893,0.000080757774,0.000013978236,0.0014254639],"genre_scores_gemma":[0.9957941,0.00041723376,0.0028559125,0.00011075777,0.00019135827,0.000012538447,0.00021206654,0.000020607351,0.00038540055],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9988872,0.00007815154,0.00025572538,0.00041725376,0.00014539264,0.00021628565],"domain_scores_gemma":[0.9991762,0.000023540348,0.00012823052,0.00046752367,0.00013058375,0.00007394466],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00006091018,0.00016640921,0.00026526747,0.000026678843,0.000055607226,0.000022826815,0.00017668086,0.0001410296,0.00018712785],"category_scores_gemma":[0.00010508066,0.00015180711,0.00019289098,0.00010652583,0.00011962529,0.0000054749594,0.00016789879,0.00007025979,0.000013918519],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0000644627,0.000096195705,0.012710382,0.00001337181,0.00013604262,0.000011024375,0.00003190408,0.000008760673,0.9853209,0.000007788752,0.00040825517,0.0011908648],"study_design_scores_gemma":[0.00040992568,0.0000867325,0.050112937,0.000037595903,0.000036782032,0.000007833746,0.00007141261,0.00005394362,0.9455161,0.00019526429,0.0032917934,0.0001796934],"about_ca_topic_score_codex":0.000121236095,"about_ca_topic_score_gemma":0.0001339782,"teacher_disagreement_score":0.03980486,"about_ca_system_score_codex":0.000008960357,"about_ca_system_score_gemma":0.000026345486,"threshold_uncertainty_score":0.61905146},"labels":[],"label_agreement":null},{"id":"W3165931814","doi":"10.1016/j.lwt.2021.111830","title":"Microfluidization of fenugreek (Trigonella foenum graecum) seed protein concentrate: Effects on functional, rheological, thermal and microstructural properties","year":2021,"lang":"en","type":"article","venue":"LWT","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":28,"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 Manitoba","funders":"","keywords":"Trigonella; Rheology; Food science; Chemistry; Traditional medicine; Materials science; Botany; Biology; Composite material; Medicine","score_opus":0.022957522423943204,"score_gpt":0.18891095922111484,"score_spread":0.16595343679717164,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3165931814","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.996247,0.0023209825,0.000003414337,0.00048648048,0.00018935023,0.00055315427,0.00001829996,0.000042565192,0.0001387388],"genre_scores_gemma":[0.9991189,0.000019798497,0.00004875909,0.00013757119,0.00016339752,0.00003955833,0.00004214124,0.0000015403733,0.00042832264],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99885905,0.00021261985,0.00022403036,0.00030569974,0.00018476065,0.00021382005],"domain_scores_gemma":[0.9995648,0.00007454646,0.00011163422,0.000068463036,0.00012507588,0.000055475473],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00007560917,0.0001511681,0.0002176615,0.000007664962,0.00015025932,0.000056977267,0.00010786406,0.00012224945,0.00007784476],"category_scores_gemma":[0.00009108771,0.000057315283,0.000056807672,0.000175215,0.00013159915,0.000070011505,0.000070843926,0.000102146216,0.000016419463],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00008802139,0.00003650555,0.0052504544,0.000055609136,0.000017671258,0.0000073318715,0.000058044974,0.0000034351606,0.9907454,0.00023105775,0.000099513076,0.003406917],"study_design_scores_gemma":[0.0002528829,0.00035712624,0.091738656,0.00009533218,0.000006786971,0.000015162943,0.000113244765,0.000013147545,0.9065511,0.00012911134,0.0005989963,0.00012841399],"about_ca_topic_score_codex":0.000056821176,"about_ca_topic_score_gemma":0.000016187369,"teacher_disagreement_score":0.0864882,"about_ca_system_score_codex":0.000018882187,"about_ca_system_score_gemma":0.0000067415485,"threshold_uncertainty_score":0.23372494},"labels":[],"label_agreement":null},{"id":"W3196199385","doi":"10.1016/j.lwt.2021.112321","title":"Effects of particle size distribution and processing conditions on the techno-functional properties of extruded soybean meal","year":2021,"lang":"en","type":"article","venue":"LWT","topic":"Food composition and properties","field":"Nursing","cited_by":52,"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 Manitoba","funders":"","keywords":"Soybean meal; Particle-size distribution; Meal; Particle size; Mathematics; Food science; Materials science; Chemistry; Chemical engineering; Engineering; Organic chemistry; Raw material","score_opus":0.020007188009475298,"score_gpt":0.22551449317772684,"score_spread":0.20550730516825155,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3196199385","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9956324,0.00049536,0.000063478095,0.003352314,0.000087354194,0.0001320136,0.000012147841,0.000035190933,0.000189737],"genre_scores_gemma":[0.99968594,0.0000026334442,0.00002858596,0.0001530789,0.000026804699,0.000023705503,0.0000095248315,0.0000056780686,0.00006403727],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9994724,0.000070453876,0.0001319789,0.00009829811,0.00014097073,0.00008589821],"domain_scores_gemma":[0.9996106,0.00011149842,0.000057002286,0.00008948326,0.00011207042,0.000019352008],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000043975604,0.000061385246,0.000094390656,0.00000785193,0.00015837139,0.00002301617,0.000036021855,0.000031778443,0.000021328726],"category_scores_gemma":[0.00017187643,0.000040524454,0.000028818458,0.00012657861,0.00015617977,0.00006762159,0.00001992641,0.00007193172,0.0000023707403],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00031541218,0.00010349887,0.00015806813,0.00021299288,0.000013932462,7.3087676e-7,0.00042856668,0.000017792558,0.9937266,0.00253244,0.0002147637,0.002275177],"study_design_scores_gemma":[0.00030957747,0.00023830571,0.0073834737,0.00026844605,0.000028649305,0.0000067252363,0.00031052282,0.0006035145,0.9899045,0.00070134876,0.00019300872,0.0000519217],"about_ca_topic_score_codex":0.000008291185,"about_ca_topic_score_gemma":0.0000029291903,"teacher_disagreement_score":0.0072254054,"about_ca_system_score_codex":0.000015487127,"about_ca_system_score_gemma":0.000009403303,"threshold_uncertainty_score":0.16525392},"labels":[],"label_agreement":null},{"id":"W3202553783","doi":"10.1016/j.lwt.2021.112494","title":"In vitro digestion of folate in yolk and granule fraction as tested in a dynamic, computer-controlled model of stomach and small intestine","year":2021,"lang":"en","type":"article","venue":"LWT","topic":"Folate and B Vitamins Research","field":"Medicine","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 Manitoba; Université Laval","funders":"Mitacs; Egg Farmers of Canada; University of Manitoba; Université Laval","keywords":"Yolk; Granule (geology); Fractionation; Biology; Digestion (alchemy); Chromatography; Chemistry; Biochemistry; Food science","score_opus":0.01699211025856106,"score_gpt":0.29336471496085115,"score_spread":0.2763726047022901,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3202553783","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99823433,0.00036423877,0.0006095582,0.00034413932,0.00001289918,0.00030946362,0.000004154697,0.0000060132024,0.00011520099],"genre_scores_gemma":[0.99782723,0.00014809045,0.0018219394,0.000038589133,0.0000067525475,0.000011719554,0.000020734407,0.000008106154,0.00011684975],"study_design_codex":"bench_or_experimental","study_design_gemma":"simulation_or_modeling","domain_scores_codex":[0.9991961,0.00006675773,0.00030778206,0.00017673256,0.00011854767,0.00013409252],"domain_scores_gemma":[0.9995445,0.00016216665,0.000058036192,0.00010661121,0.00008645155,0.000042204076],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00017599273,0.000080575715,0.00040819388,0.00031229682,0.000007759138,0.0000059701824,0.000025821382,0.0000778477,0.0000039393963],"category_scores_gemma":[0.00019962112,0.00007301026,0.000023086404,0.0003115301,0.000036449776,0.00007449513,0.00004548225,0.00021340445,5.053438e-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":[0.002407809,0.00046237223,0.04868934,0.0002221872,0.000018208033,0.00013301118,0.0003952367,0.00031028225,0.9325095,0.000033517797,0.0000018868798,0.01481667],"study_design_scores_gemma":[0.011053709,0.00035118978,0.1918379,0.00027104054,0.00001664667,0.00004557436,0.000065438195,0.76853365,0.027279632,0.00048479022,0.0000017958456,0.000058642545],"about_ca_topic_score_codex":0.00089963817,"about_ca_topic_score_gemma":0.000978622,"teacher_disagreement_score":0.90522987,"about_ca_system_score_codex":0.000048812293,"about_ca_system_score_gemma":0.000034935863,"threshold_uncertainty_score":0.2977272},"labels":[],"label_agreement":null},{"id":"W3204207265","doi":"10.1016/j.lwt.2021.112508","title":"Strategies for controlling over-puffing of 3D-printed potato gel during microwave processing","year":2021,"lang":"en","type":"article","venue":"LWT","topic":"Additive Manufacturing and 3D Printing Technologies","field":"Engineering","cited_by":19,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"McGill University","funders":"","keywords":"Materials science; Particle size; Microwave; Porosity; Composite material; Starch; Residue (chemistry); Hardening (computing); Moisture; Chemistry; Food science; Organic chemistry","score_opus":0.012356367553832107,"score_gpt":0.22938847587497688,"score_spread":0.21703210832114478,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3204207265","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9131877,0.00075365865,0.083481014,0.000033503882,0.00011402688,0.00011087851,0.000011960112,0.00070376566,0.0016034817],"genre_scores_gemma":[0.9807181,0.000028078013,0.019053642,0.000008819737,0.000057862446,0.00002259592,0.000007734438,0.0000366852,0.00006652184],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99917746,0.000008940089,0.00024982798,0.00019740088,0.000082858314,0.00028354442],"domain_scores_gemma":[0.9995362,0.000094682444,0.000066167144,0.00018910022,0.0000909537,0.000022871933],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00004747408,0.00015888325,0.00025467572,0.000080491576,0.00009056905,0.00007315343,0.0001359907,0.00009291116,0.00001305488],"category_scores_gemma":[0.0001014469,0.0001684091,0.00007398382,0.000111011745,0.000043457287,0.000121087956,0.00007290948,0.0001727049,0.000002127277],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000029426728,0.000026081709,0.00034669042,0.0014375505,0.00013182036,0.000027511056,0.00075462594,0.027469194,0.9311223,0.0021008449,0.00007450471,0.036479477],"study_design_scores_gemma":[0.0005726356,0.000011100683,0.0017232801,0.0002584929,0.000021571685,0.000010290762,0.0012880561,0.016499978,0.97662914,0.0023780612,0.00040848163,0.00019892691],"about_ca_topic_score_codex":0.000005739084,"about_ca_topic_score_gemma":0.000009808913,"teacher_disagreement_score":0.06753035,"about_ca_system_score_codex":0.000037099337,"about_ca_system_score_gemma":0.000015325459,"threshold_uncertainty_score":0.6867524},"labels":[],"label_agreement":null},{"id":"W3204213912","doi":"10.1016/j.lwt.2021.112604","title":"Combination of epigallocatechin gallate with l-cysteine in inhibiting Maillard browning of concentrated orange juice during storage","year":2021,"lang":"en","type":"article","venue":"LWT","topic":"Tea Polyphenols and Effects","field":"Medicine","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":"McGill University","funders":"","keywords":"Maillard reaction; Browning; Chemistry; Food science; Flavor; Epigallocatechin gallate; Orange (colour); Orange juice; Polyphenol; Biochemistry; Antioxidant","score_opus":0.007883346052013495,"score_gpt":0.2240807112380224,"score_spread":0.2161973651860089,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3204213912","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9982259,0.00048535442,0.0000935897,0.00024733768,0.000037416055,0.0001969287,0.0000035542143,0.000030142193,0.00067974214],"genre_scores_gemma":[0.9993357,0.000018020157,0.00042565545,0.00003167419,0.000018670802,0.000003825126,0.000021985192,0.00001873312,0.0001257137],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9991251,0.000058545233,0.0002827782,0.00015800103,0.00019630685,0.00017924326],"domain_scores_gemma":[0.99948525,0.00004165443,0.00014951183,0.00014314525,0.00013169878,0.00004872162],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000094605,0.00009932771,0.00033186856,0.00007459078,0.00002019562,0.000005686066,0.00003219855,0.00006086563,0.000021747566],"category_scores_gemma":[0.000075948476,0.00008833997,0.000030524116,0.0004083488,0.00003838717,0.0000611183,0.000027658038,0.00013987685,0.0000017286764],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00021359455,0.0001223207,0.080344,0.0009921212,0.000037582013,0.00033321223,0.00086603104,0.0001966524,0.9161817,0.00029697226,0.0000052470386,0.00041057714],"study_design_scores_gemma":[0.0049535837,0.00029452215,0.13075726,0.0020322243,0.000043599022,0.00007376717,0.0005195531,0.0007774176,0.8604152,0.000017207654,0.000012764057,0.00010290571],"about_ca_topic_score_codex":0.00024319647,"about_ca_topic_score_gemma":0.00014297129,"teacher_disagreement_score":0.05576649,"about_ca_system_score_codex":0.000051627594,"about_ca_system_score_gemma":0.000030751755,"threshold_uncertainty_score":0.36023995},"labels":[],"label_agreement":null},{"id":"W3211857593","doi":"10.1016/j.lwt.2021.112760","title":"Authentication of cinnamon spice samples using FT-IR spectroscopy and chemometric classification","year":2021,"lang":"en","type":"article","venue":"LWT","topic":"Spectroscopy and Chemometric Analyses","field":"Chemistry","cited_by":86,"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":"Directorate for Biological Sciences; Queen's University; Queen's University Belfast","keywords":"Adulterant; Cassia; Spice; Mathematics; Chemometrics; Chromatography; Chemistry; Food science; Engineering; Medicine","score_opus":0.055166858181388084,"score_gpt":0.31385173384430415,"score_spread":0.2586848756629161,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3211857593","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.98801214,0.001243366,0.0059506837,0.00018421326,0.000032531498,0.00002766372,0.000013038449,0.000038046735,0.0044983122],"genre_scores_gemma":[0.98683083,0.00027258325,0.012086525,0.000028264285,0.00008350753,0.0000032158493,0.00004699551,0.000014869258,0.0006332058],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9990437,0.000012048963,0.00027011544,0.00029864395,0.00020015381,0.00017534518],"domain_scores_gemma":[0.9991952,0.00009856085,0.00018853278,0.00033381968,0.00012525333,0.000058639893],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000051337764,0.000120137054,0.00023117232,0.0002010222,0.00007027185,0.000035763358,0.00008729466,0.00010368009,0.0007724352],"category_scores_gemma":[0.000256682,0.00012635531,0.000060463706,0.0013565795,0.0000673811,0.00009073902,0.00004480128,0.00010926848,0.000005874265],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0000069191,0.00008529868,0.018117527,0.0001267425,0.000048316717,0.0000016653948,0.000108389795,0.0000016238569,0.9800735,0.000995094,0.00006332282,0.00037161086],"study_design_scores_gemma":[0.00021458422,0.000009482672,0.017090682,0.000019665638,0.00018871637,0.000014413878,0.00071021676,0.0013085376,0.9795248,0.0005560972,0.00024151112,0.000121301295],"about_ca_topic_score_codex":0.000059790214,"about_ca_topic_score_gemma":0.0000051087995,"teacher_disagreement_score":0.0061358404,"about_ca_system_score_codex":0.000082104896,"about_ca_system_score_gemma":0.00002878196,"threshold_uncertainty_score":0.8457624},"labels":[],"label_agreement":null},{"id":"W4200175065","doi":"10.1016/j.lwt.2021.112978","title":"Phosphorylation modification of collagen peptides from fish bone enhances their calcium-chelating and antioxidant activity","year":2021,"lang":"en","type":"article","venue":"LWT","topic":"Protein Hydrolysis and Bioactive Peptides","field":"Biochemistry, Genetics and Molecular Biology","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":"Government of Canada; Agriculture and Agri-Food Canada","funders":"","keywords":"Chelation; Calcium; Chemistry; Peptide; Antioxidant; Phosphorylation; Biochemistry; Phosphate; Inorganic chemistry; Organic chemistry","score_opus":0.01961179921752952,"score_gpt":0.2572278884163158,"score_spread":0.23761608919878624,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4200175065","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99538267,0.0014430545,0.002529785,0.000115975155,0.000028861014,0.00009463204,0.00007789396,0.0000064534165,0.00032069706],"genre_scores_gemma":[0.9982068,0.00035362245,0.0010592027,0.000039895778,0.00008328084,0.0000119419265,0.000087098815,0.000008012005,0.00015012703],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9993374,0.000060881237,0.00014632508,0.0002755955,0.000081727536,0.00009807531],"domain_scores_gemma":[0.9995108,0.000025648656,0.00014238739,0.00019229685,0.00009811141,0.000030741205],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0000734414,0.00009701642,0.00014781898,0.0000145808335,0.00006474326,0.000021505199,0.000047755486,0.000093301016,0.00001461974],"category_scores_gemma":[0.000082004975,0.000087250824,0.000056351266,0.000073366566,0.00006191803,0.000009031259,0.00006465034,0.000033779284,8.151559e-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":[0.000039915587,0.00004620032,0.0038381158,0.000012300736,0.000049266957,7.9409506e-7,0.000092831426,0.000013320058,0.98629755,0.000015169592,0.000032035245,0.009562489],"study_design_scores_gemma":[0.0001621347,0.000043326334,0.0761124,0.000020307323,0.000015790369,0.000001773217,0.00012701095,0.00039824782,0.9224028,0.00013494109,0.00048511985,0.00009612194],"about_ca_topic_score_codex":0.0001416609,"about_ca_topic_score_gemma":0.00011096876,"teacher_disagreement_score":0.07227428,"about_ca_system_score_codex":0.000007783149,"about_ca_system_score_gemma":0.000015561265,"threshold_uncertainty_score":0.35579854},"labels":[],"label_agreement":null},{"id":"W4210725310","doi":"10.1016/j.lwt.2022.113162","title":"Development of antioxidant peptides from brewers’ spent grain proteins","year":2022,"lang":"en","type":"article","venue":"LWT","topic":"Protein Hydrolysis and Bioactive Peptides","field":"Biochemistry, Genetics and Molecular Biology","cited_by":62,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Alberta","funders":"Agriculture and Agri-Food Canada; Natural Sciences and Engineering Research Council of Canada; Canada Research Chairs","keywords":"Chemistry; DPPH; Antioxidant; Hydrolysate; Papain; Hydrolysis; Chelation; Ferrous; Enzymatic hydrolysis; Rice protein; Superoxide; Food science; Radical; Nuclear chemistry; Organic chemistry; Enzyme","score_opus":0.012792985803685148,"score_gpt":0.232768379908528,"score_spread":0.21997539410484285,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4210725310","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99749196,0.0004700214,0.00092391996,0.00007919255,0.000073357456,0.0002603075,0.00007434755,0.000008652146,0.00061823154],"genre_scores_gemma":[0.98753,0.000015950614,0.011500103,0.00010264061,0.000075025615,0.000111576184,0.00014998668,0.000013526528,0.00050122594],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9990173,0.000060750997,0.00023596975,0.00029674964,0.00021964502,0.00016957364],"domain_scores_gemma":[0.9995305,0.0000043802065,0.00012876389,0.00025798,0.000033642264,0.00004473007],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00012723784,0.00011941059,0.00014677642,0.00003557966,0.00014781454,0.000009811888,0.0002258875,0.000037908507,0.0001979773],"category_scores_gemma":[0.000020767455,0.00011089752,0.000094596464,0.00008151791,0.000048200858,0.0000023679352,0.00034074282,0.0000766725,0.000007156653],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00006391919,0.0001374796,0.0015056847,0.0000072577886,0.000088392655,0.0000039641222,0.00020117071,0.000015366073,0.9923745,0.000045459492,0.00040014242,0.005156658],"study_design_scores_gemma":[0.00026200872,0.00013330493,0.007706782,0.000007766745,0.000009134762,0.0000034913778,0.00028397838,0.000013127442,0.8978956,0.000092732786,0.093444616,0.00014746944],"about_ca_topic_score_codex":0.000105834115,"about_ca_topic_score_gemma":0.000077503966,"teacher_disagreement_score":0.09447891,"about_ca_system_score_codex":0.00002592538,"about_ca_system_score_gemma":0.000036564725,"threshold_uncertainty_score":0.45222697},"labels":[],"label_agreement":null},{"id":"W4210831292","doi":"10.1016/j.lwt.2022.113180","title":"Combined effects of microencapsulated essential oils and irradiation from gamma and X-ray sources on microbiological and physicochemical properties of dry fermented sausages during storage","year":2022,"lang":"en","type":"article","venue":"LWT","topic":"Radiation Effects and Dosimetry","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":"Ministère de l'Agriculture, des Pêcheries et de l'Alimentation; Institut National de la Recherche Scientifique","funders":"Natural Sciences and Engineering Research Council of Canada; International Atomic Energy Agency; Ministère de l'Agriculture, des Pêcheries et de l'Alimentation","keywords":"Food science; Listeria monocytogenes; Mesophile; Chemistry; Lactic acid; Fermentation; Bacteria; Irradiation; Escherichia coli; Biology; Biochemistry","score_opus":0.00415047645690375,"score_gpt":0.16390383960369187,"score_spread":0.15975336314678812,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4210831292","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9988077,0.0007881083,2.891053e-7,0.00010707137,0.000040423518,0.00019406581,0.0000409424,0.00001724654,0.0000041542003],"genre_scores_gemma":[0.9997988,0.00004653652,0.000010830086,0.000036982758,0.000036312646,0.000009677845,0.000044160544,9.819278e-7,0.000015745753],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9993342,0.00012564378,0.00014052766,0.00020759013,0.00008878867,0.000103251165],"domain_scores_gemma":[0.99965835,0.00015260722,0.000105422274,0.000030592553,0.000013207525,0.00003982356],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000043459826,0.0000984198,0.00019670774,0.000015341957,0.00013841747,0.000020108562,0.000054934582,0.000045602115,0.00002422456],"category_scores_gemma":[0.000029363357,0.000043622033,0.000026972764,0.000095290365,0.00010755124,0.000041980296,0.00008189534,0.00007881582,2.1734647e-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":[0.00016441688,0.000114942435,0.013965472,0.000050416278,0.000022755014,0.0000016078826,0.0002017157,0.000013018525,0.9843754,0.000008123451,0.000008854668,0.0010732467],"study_design_scores_gemma":[0.00037129887,0.00030802263,0.4657325,0.000024133002,0.000012378064,4.973037e-7,0.00006243532,0.00012958146,0.53327453,0.0000160406,0.000009358563,0.000059213384],"about_ca_topic_score_codex":0.00015004359,"about_ca_topic_score_gemma":0.0000026450414,"teacher_disagreement_score":0.45176706,"about_ca_system_score_codex":0.000009017683,"about_ca_system_score_gemma":0.0000010257988,"threshold_uncertainty_score":0.17788549},"labels":[],"label_agreement":null},{"id":"W4214837310","doi":"10.1016/j.lwt.2022.113312","title":"Preparation of rice paper enriched with laver (Pyropia sp.) and tapioca starch with process optimization using response surface methodology","year":2022,"lang":"en","type":"article","venue":"LWT","topic":"Food and Agricultural Sciences","field":"Agricultural and Biological Sciences","cited_by":5,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Saskatchewan","funders":"National Research Foundation of Korea; Ministry of Education","keywords":"Response surface methodology; Food science; Starch; Central composite design; Flavor; Taste; Chemistry; Modified starch; Chromatography","score_opus":0.04176973255022552,"score_gpt":0.2912953438827092,"score_spread":0.2495256113324837,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4214837310","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99868876,0.00008677842,0.00007272358,0.0008237794,0.000020347008,0.00020364813,0.00001118226,0.000021667349,0.000071121496],"genre_scores_gemma":[0.9940512,0.0000071970894,0.0057070744,0.000070133145,0.000020159494,0.00000906991,0.0000158492,6.5929686e-7,0.0001186655],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.9988132,0.00038598353,0.00012130745,0.00025541094,0.00026700916,0.00015705828],"domain_scores_gemma":[0.9994952,0.00022232952,0.00012099216,0.00003236038,0.00008563061,0.000043474494],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00032148254,0.000092313196,0.00013491434,0.00000795053,0.00030034146,0.000028142123,0.00012514807,0.000028998309,0.00017173725],"category_scores_gemma":[0.000029182918,0.000028274852,0.000014092573,0.00062088366,0.000105713436,0.00022439481,0.00005374192,0.00007174507,2.8611288e-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":[0.0020084393,0.00005341179,0.0053578583,0.000011300795,0.000011256882,0.0000027493036,0.001062432,0.06878759,0.92229515,0.000049578957,0.000014776312,0.00034543124],"study_design_scores_gemma":[0.0018202786,0.026496239,0.7976188,0.00008030986,0.00016909897,0.00035063887,0.033826686,0.022042703,0.111389615,0.00063711975,0.0040304484,0.001538083],"about_ca_topic_score_codex":0.00040914182,"about_ca_topic_score_gemma":0.00023342016,"teacher_disagreement_score":0.8109056,"about_ca_system_score_codex":0.00001854666,"about_ca_system_score_gemma":0.000009332993,"threshold_uncertainty_score":0.23100139},"labels":[],"label_agreement":null},{"id":"W4241264013","doi":"10.1006/fstl.2002.0890","title":"Characterization of Apples and Apple Cider Produced by a Guelph Area Orchard","year":2002,"lang":"en","type":"article","venue":"LWT","topic":"Listeria monocytogenes in Food Safety","field":"Biochemistry, Genetics and Molecular Biology","cited_by":1,"is_retracted":false,"has_abstract":false,"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":"Pasteurization; Titratable acid; Brix; Food science; Orchard; Turbidity; Chemistry; Horticulture; Mathematics; Biology; Sugar","score_opus":0.04703066705624857,"score_gpt":0.2592286162196614,"score_spread":0.21219794916341284,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4241264013","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99807334,0.0004809448,0.000674283,0.00016095751,0.00007159735,0.00018115784,0.00011893931,0.000009137491,0.00022964935],"genre_scores_gemma":[0.99821943,0.0002740879,0.00020472711,0.00013900857,0.00009193478,0.000027160799,0.00036427123,0.000015209718,0.00066417875],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9994354,0.000020389805,0.00014047268,0.00023165773,0.0000627831,0.00010927364],"domain_scores_gemma":[0.9996076,0.0000028215472,0.00007127967,0.00024939812,0.000034610577,0.000034266242],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000029799781,0.000090729765,0.00010390032,0.00001414281,0.000026925773,0.000009008963,0.00008432366,0.00007978242,0.0000463541],"category_scores_gemma":[0.000020927895,0.00008719994,0.000024315106,0.00004249507,0.00005036348,0.0000034336845,0.00009672347,0.000024221003,0.0000038699764],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000021372702,0.000029298963,0.0019993838,0.000023167766,0.000020619851,3.158491e-7,0.000064489024,4.3793378e-7,0.9951771,0.000013491254,0.0015715103,0.0010788337],"study_design_scores_gemma":[0.00023762438,0.00007850141,0.0011258883,0.000005241778,0.000008454015,0.0000056770054,0.0000116121955,0.000027926537,0.93665266,0.000005560636,0.06174353,0.00009730201],"about_ca_topic_score_codex":0.000003575324,"about_ca_topic_score_gemma":0.0000018168442,"teacher_disagreement_score":0.06017202,"about_ca_system_score_codex":0.0000039673364,"about_ca_system_score_gemma":0.0000020984173,"threshold_uncertainty_score":0.35559103},"labels":[],"label_agreement":null},{"id":"W4251560398","doi":"10.1016/j.lwt.2014.10.031","title":"Preface","year":2014,"lang":"en","type":"article","venue":"LWT","topic":"","field":"","cited_by":0,"is_retracted":false,"has_abstract":false,"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":"Computer science","score_opus":0.006026835739038953,"score_gpt":0.21905369093844076,"score_spread":0.21302685519940182,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4251560398","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.69542223,0.000021516815,0.00031694086,0.00012769915,0.00009315736,0.00004194807,0.000003134138,0.00021745478,0.30375594],"genre_scores_gemma":[0.99429905,1.2366232e-7,0.0005447455,0.000092256545,0.00006416988,0.000001955463,0.0000013148236,0.00001645866,0.004979908],"study_design_codex":"not_applicable","study_design_gemma":"not_applicable","domain_scores_codex":[0.9997602,0.000017601904,0.00002719123,0.00005845782,0.00005864256,0.000077886274],"domain_scores_gemma":[0.9997962,0.000012127895,0.000010412159,0.00014879073,0.00000783616,0.000024636065],"candidate_categories":["insufficient_payload"],"consensus_categories":[],"category_scores_codex":[0.000032597938,0.000025471845,0.000029842313,0.000010066816,0.00001343998,0.0000072890107,0.00005737074,0.000012183833,0.00020154666],"category_scores_gemma":[0.000040965282,0.000022606298,0.000009892251,0.000041538748,0.000009712478,0.000028147679,0.000014650086,0.000024169429,0.058366593],"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":[0.000022913146,0.000083793304,0.022255972,0.00001764105,0.000019302048,0.0000023976472,0.0007307651,0.00012548489,0.42743844,0.044633407,0.48913765,0.015532211],"study_design_scores_gemma":[0.00014610346,0.000014202962,0.021435123,0.0000030723768,0.000002952311,0.0000013056679,0.000004389721,0.0005654337,0.033214476,0.0011755202,0.9433834,0.00005404965],"about_ca_topic_score_codex":0.000009883694,"about_ca_topic_score_gemma":0.000008885809,"teacher_disagreement_score":0.45424572,"about_ca_system_score_codex":0.0000081154985,"about_ca_system_score_gemma":5.145551e-7,"threshold_uncertainty_score":0.9423666},"labels":[],"label_agreement":null},{"id":"W4254879723","doi":"10.1016/s0023-6438(02)90913-8","title":"Kinetics of Heterocyclic Amines Formation in Meat Emulsion at Different Fat Contents","year":2002,"lang":"en","type":"article","venue":"LWT","topic":"Advanced Chemical Sensor Technologies","field":"Engineering","cited_by":29,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"McGill University","funders":"","keywords":"Chemistry; Kinetics; Emulsion; Fat emulsion; Food science; Activation energy; Chromatography; Organic chemistry","score_opus":0.023182446314714403,"score_gpt":0.2099844865922047,"score_spread":0.1868020402774903,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4254879723","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99830234,0.00027520052,0.0007586386,0.000027621441,0.000051928717,0.000069689944,0.000002905657,0.00018206768,0.00032957966],"genre_scores_gemma":[0.999475,0.00022493635,0.00019744814,0.0000054283255,0.000007756381,0.0000049984606,0.0000046795585,0.000010157341,0.00006959026],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9995765,0.0000026674522,0.00016452796,0.000060649338,0.00007569533,0.000119962424],"domain_scores_gemma":[0.9998114,0.000020688358,0.000023154218,0.00012177665,0.00000830974,0.000014676381],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[1.8321877e-7,0.000081185055,0.00011998638,0.0000474299,0.0000054788293,0.000002371444,0.00007503307,0.000066282904,0.000016733142],"category_scores_gemma":[0.000024845203,0.00006947755,0.000022107455,0.000060297247,0.00001925593,0.000058229638,0.00003573895,0.000058371876,0.000011721879],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0000019897564,0.000015670776,0.00076462736,0.000040370724,0.0000020329464,0.0000011137457,0.00005183876,0.001558682,0.9944841,0.00000880159,0.00008757718,0.0029831736],"study_design_scores_gemma":[0.0002438004,0.000016155118,0.0011416761,0.000034487937,0.0000020282657,0.0000018288131,0.000021197822,0.008481347,0.98962915,0.00012690491,0.00023244384,0.000068976675],"about_ca_topic_score_codex":0.000001134775,"about_ca_topic_score_gemma":0.000019529614,"teacher_disagreement_score":0.0069226646,"about_ca_system_score_codex":0.000072474584,"about_ca_system_score_gemma":1.2387222e-10,"threshold_uncertainty_score":0.28332123},"labels":[{"model":"gemma","categories":[],"domain":null,"study_design":"bench_or_experimental","genre":"empirical","about_ca_system":false,"about_ca_topic":false,"confidence":"low"},{"model":"gpt","categories":[],"domain":null,"study_design":"bench_or_experimental","genre":"empirical","about_ca_system":false,"about_ca_topic":false,"confidence":"high"}],"label_agreement":"agree"},{"id":"W4283822154","doi":"10.1016/j.lwt.2022.113736","title":"Utilization of fermented and enzymatically hydrolyzed soy press cake as ingredient for meat analogues","year":2022,"lang":"en","type":"article","venue":"LWT","topic":"Protein Hydrolysis and Bioactive Peptides","field":"Biochemistry, Genetics and Molecular Biology","cited_by":40,"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":"Horizon 2020; HORIZON EUROPE Framework Programme; Ministry of Agriculture - Saskatchewan","keywords":"Food science; Ingredient; Fermentation; Chemistry; Xylanase; Hydrolysis; Soy protein; Cellulase; Soy flour; Lactic acid; Lactobacillus plantarum; Amylase; Taste; Biochemistry; Bacteria; Enzyme; Biology","score_opus":0.025287601277248883,"score_gpt":0.27662386488670976,"score_spread":0.2513362636094609,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4283822154","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9965502,0.00086105836,0.0015639362,0.000094867995,0.000039914732,0.00034639513,0.000083112536,0.000006569251,0.00045394973],"genre_scores_gemma":[0.99870783,0.0000650018,0.00039380605,0.00009786418,0.00003562864,0.000113924354,0.00024766213,0.000008751651,0.0003295438],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9993769,0.00004822828,0.00015344856,0.00019853214,0.00010996155,0.00011294604],"domain_scores_gemma":[0.99968344,0.000010984663,0.00008272548,0.00013605856,0.000053111737,0.000033658915],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00008562023,0.000079405545,0.00011881137,0.000024909255,0.000091743364,0.000009263299,0.00008592597,0.000038286656,0.000017897699],"category_scores_gemma":[0.00006700969,0.00007198085,0.000053501106,0.00004285049,0.00004776716,0.0000024888989,0.00014102273,0.000031650212,2.1027354e-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":[0.00020333259,0.00010010162,0.0007896086,0.00003889134,0.000075934986,5.802943e-7,0.00011932317,0.00008043381,0.9955054,0.00050502893,0.00032373896,0.0022576267],"study_design_scores_gemma":[0.0005872652,0.0006153734,0.00072598836,0.0000056452914,0.00003871601,0.000005278281,0.00010200646,0.0014433537,0.98019856,0.0003630314,0.015811946,0.00010282534],"about_ca_topic_score_codex":0.000039432216,"about_ca_topic_score_gemma":0.000020799996,"teacher_disagreement_score":0.015488206,"about_ca_system_score_codex":0.000007829051,"about_ca_system_score_gemma":0.000008988563,"threshold_uncertainty_score":0.2935294},"labels":[],"label_agreement":null},{"id":"W4286253355","doi":"10.1016/j.lwt.2022.113781","title":"Investigation of the efficiency of different biocatalytic systems for the bioconversion of lactose and dairy by-products into lactobionic acid","year":2022,"lang":"en","type":"article","venue":"LWT","topic":"Enzyme-mediated dye degradation","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":"McGill University","funders":"Ministère de l'Agriculture, des Pêcheries et de l'Alimentation","keywords":"Bioconversion; Chemistry; Laccase; Hydrogen peroxide; ABTS; Lactose; Yield (engineering); Oxidizing agent; Organic chemistry; Nuclear chemistry; Fermentation; Enzyme; Antioxidant","score_opus":0.016122793674359377,"score_gpt":0.18991379839272202,"score_spread":0.17379100471836265,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4286253355","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99679136,0.0012052873,0.0000041980597,0.0012921704,0.00019423464,0.00042573758,0.00007697964,0.0000062506347,0.000003794253],"genre_scores_gemma":[0.99977225,0.00003975163,0.000003294365,0.000021270525,0.00002076292,0.000020899157,0.00008266715,6.0633425e-7,0.00003851106],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99936444,0.00007993907,0.00018072885,0.00012385982,0.00018090132,0.000070138914],"domain_scores_gemma":[0.9994208,0.00020508633,0.00022412563,0.00008027097,0.000053469677,0.000016230348],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00016583614,0.000057633188,0.00009976694,0.00000958773,0.00013564638,0.0000059079925,0.00020881536,0.000026852398,0.0000073904134],"category_scores_gemma":[0.0000913027,0.000017278127,0.00003352585,0.00030023628,0.00012368534,0.000036475918,0.00010690959,0.000050786242,2.0946564e-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":[0.000014566722,0.000025278196,0.0052068545,0.00005888059,0.000006408168,1.19550965e-8,0.00027854135,0.0000057018615,0.9931869,0.000152973,0.00043964782,0.00062423607],"study_design_scores_gemma":[0.00015272676,0.0002585404,0.034654327,0.000023325338,0.000025891077,7.345739e-7,0.001229166,0.0006255194,0.96246946,0.00013501238,0.00037468068,0.00005062824],"about_ca_topic_score_codex":0.0003085021,"about_ca_topic_score_gemma":0.000025885205,"teacher_disagreement_score":0.03071745,"about_ca_system_score_codex":0.000017982196,"about_ca_system_score_gemma":0.000004504053,"threshold_uncertainty_score":0.1043296},"labels":[],"label_agreement":null},{"id":"W4293317918","doi":"10.1016/j.lwt.2022.113904","title":"Impact of drying methods on banana flour in the gluten-free bread quality","year":2022,"lang":"en","type":"article","venue":"LWT","topic":"Food composition and properties","field":"Nursing","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 Manitoba","funders":"Secretaría de Educación Superior, Ciencia, Tecnología e Innovación; Escuela Superior Politécnica del Litoral","keywords":"Food science; Starch; Ingredient; Gluten; Resistant starch; Chemistry; Gluten free; Wheat flour; Organoleptic; Mathematics","score_opus":0.09247920245549375,"score_gpt":0.4281834264961256,"score_spread":0.3357042240406319,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4293317918","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9812652,0.00027516126,0.00004928257,0.0049962117,0.00038590163,0.00015146869,0.000032052143,0.00003382113,0.012810929],"genre_scores_gemma":[0.9980656,0.0000010203009,0.0009956172,0.0008251768,0.000037345486,0.00001374683,0.000005402424,0.000008213264,0.000047898444],"study_design_codex":"design_other","study_design_gemma":"observational","domain_scores_codex":[0.9980399,0.0013192861,0.0001857482,0.00011326994,0.00020641758,0.00013540553],"domain_scores_gemma":[0.99926084,0.00024368959,0.00006433016,0.00039805353,0.000014839936,0.000018257128],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000684041,0.00007228199,0.00013712129,0.00006836579,0.00013746627,0.000018669496,0.00033355237,0.000019819383,0.00017253673],"category_scores_gemma":[0.00008743806,0.000048288977,0.00010667097,0.00022332418,0.000023476652,0.000038468872,0.0000712095,0.0002153556,0.0000042710813],"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":[0.010492811,0.0011391074,0.018907791,0.00016184735,0.00020234317,0.000022523143,0.06310855,0.0066101267,0.17558523,0.0052366946,0.038312644,0.68022037],"study_design_scores_gemma":[0.0056180055,0.013768631,0.7829308,0.00018603123,0.0001026503,0.000081163875,0.012344224,0.0053804074,0.097458065,0.026154721,0.054890484,0.0010848402],"about_ca_topic_score_codex":0.0020748668,"about_ca_topic_score_gemma":0.00004424884,"teacher_disagreement_score":0.764023,"about_ca_system_score_codex":0.000088827546,"about_ca_system_score_gemma":0.000005781187,"threshold_uncertainty_score":0.3136592},"labels":[],"label_agreement":null},{"id":"W4295106281","doi":"10.1016/j.lwt.2022.113944","title":"Effects of a Carnobacterium maltaromaticum strain at natural contamination levels on the microbiota of vacuum-packaged beef steaks during chilled storage","year":2022,"lang":"en","type":"article","venue":"LWT","topic":"Probiotics and Fermented Foods","field":"Agricultural and Biological Sciences","cited_by":10,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Agriculture and Agri-Food Canada","funders":"Beef Cattle Research Council","keywords":"Food science; Biology; Food microbiology; Lactobacillus sakei; Escherichia coli; Metagenomics; Microbiology; Listeria monocytogenes; Strain (injury); Bacteria; Vacuum packing; Bacteriocin; Fermentation; Chemistry; Lactobacillus; Gene; Biochemistry; Antimicrobial","score_opus":0.007002754010492879,"score_gpt":0.177878401939372,"score_spread":0.1708756479288791,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4295106281","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9984862,0.00007346664,3.7927492e-7,0.00042505978,0.00017506721,0.000436975,0.00028429469,0.000015238687,0.00010328022],"genre_scores_gemma":[0.99925727,0.0000031949164,0.000009250545,0.00008409177,0.000029407876,0.000015855738,0.0000584525,0.000001347679,0.0005411603],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.99907625,0.00019146956,0.00020545434,0.00016348487,0.0001903898,0.00017292806],"domain_scores_gemma":[0.9994872,0.00020412714,0.00018491688,0.000069221955,0.000027613263,0.00002691098],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000110337794,0.00011264327,0.00018389735,0.000014803032,0.00025155136,0.000011991286,0.00024276697,0.000039553994,0.00019869968],"category_scores_gemma":[0.00002441145,0.00004260867,0.00009637522,0.00017308125,0.00004537634,0.000029384759,0.00018588133,0.00016521908,0.0000020339703],"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":[0.00005577422,0.00010830476,0.00022167253,0.000042492764,0.000030317138,0.000003059632,0.00027576028,0.000008013211,0.9986545,0.00015026798,0.000041743882,0.0004080986],"study_design_scores_gemma":[0.00036451154,0.0004296303,0.5325751,0.000036287016,0.000017265862,0.000005909126,0.00031516486,0.000053308344,0.46592277,0.000027872216,0.00015085597,0.000101351165],"about_ca_topic_score_codex":0.00003691649,"about_ca_topic_score_gemma":0.00002633598,"teacher_disagreement_score":0.5327317,"about_ca_system_score_codex":0.000064547814,"about_ca_system_score_gemma":0.000002093379,"threshold_uncertainty_score":0.21756223},"labels":[],"label_agreement":null},{"id":"W4311446693","doi":"10.1016/j.lwt.2022.114317","title":"Synergistic photoinactivation of Escherichia coli and Listeria innocua by curcumin and lauric arginate ethyl ester micelles","year":2022,"lang":"en","type":"article","venue":"LWT","topic":"Photodynamic Therapy Research Studies","field":"Medicine","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 Guelph","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Curcumin; Chemistry; Listeria; Lauric acid; Antimicrobial; Membrane permeability; Nuclear chemistry; Micelle; Escherichia coli; Photosensitizer; Aqueous solution; Membrane; Biochemistry; Bacteria; Organic chemistry; Listeria monocytogenes; Biology; Fatty acid","score_opus":0.011303998747743954,"score_gpt":0.2767914317242972,"score_spread":0.26548743297655325,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4311446693","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99607545,0.0022325965,0.000034230863,0.00057764474,0.00005486038,0.0003471249,0.000052757834,0.000020195057,0.0006051572],"genre_scores_gemma":[0.99740684,0.00028967776,0.000095149844,0.00021227452,0.0000169255,0.00008076676,0.00003011168,0.000017304274,0.0018509359],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99916947,0.000086264154,0.00016449022,0.0001994224,0.00021355017,0.00016681968],"domain_scores_gemma":[0.9995353,0.00013203263,0.00008252794,0.00014552825,0.000045401757,0.00005921497],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00013331491,0.00010977795,0.00025012984,0.00008730046,0.00011603725,0.00001209831,0.000054257405,0.000028915418,0.00011492106],"category_scores_gemma":[0.000078428115,0.000099893376,0.000019654475,0.00020386853,0.00015284488,0.000047364218,0.00015678072,0.00018309623,7.664002e-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":[0.00036682113,0.00009801025,0.0018038686,0.00017289168,0.000071388036,0.000012283749,0.0009980524,7.298161e-7,0.99397767,0.0000738334,0.0014684612,0.00095598603],"study_design_scores_gemma":[0.00934235,0.0031929242,0.11513093,0.0002824061,0.00023589899,0.000080799895,0.0053613656,0.004062657,0.7673687,0.0010009132,0.093216285,0.0007247878],"about_ca_topic_score_codex":0.00019960456,"about_ca_topic_score_gemma":0.000008092804,"teacher_disagreement_score":0.22660899,"about_ca_system_score_codex":0.0000632055,"about_ca_system_score_gemma":0.000015479123,"threshold_uncertainty_score":0.40735334},"labels":[],"label_agreement":null},{"id":"W4313398398","doi":"10.1016/j.lwt.2022.114308","title":"Diverse polyphenol components contribute to antioxidant activity and hypoglycemic potential of mulberry varieties","year":2022,"lang":"en","type":"article","venue":"LWT","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":"University of Manitoba","funders":"","keywords":"Rutin; Gallic acid; Chemistry; Chlorogenic acid; Food science; DPPH; Polyphenol; Flavonoid; Anthocyanin; Antioxidant; Catechin; Botany; Biochemistry; Biology","score_opus":0.014419494121214833,"score_gpt":0.2412023782091484,"score_spread":0.22678288408793357,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4313398398","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9980152,0.00015734903,0.000318885,0.0005642623,0.00017279322,0.00027696782,0.00017443784,0.00003671721,0.00028338862],"genre_scores_gemma":[0.99907213,0.000027392281,0.00016514963,0.00021475655,0.00006753153,0.000018554887,0.000010847932,0.000013390077,0.00041024984],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99905497,0.0000410076,0.00015369311,0.00021609357,0.00031452996,0.00021972573],"domain_scores_gemma":[0.99954253,0.0000451086,0.00008581543,0.0001711299,0.000040311374,0.00011510488],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00006143662,0.00012451716,0.0003456076,0.00008958345,0.00015009708,0.00001001742,0.00007812248,0.000034826855,0.0001236194],"category_scores_gemma":[0.00002965558,0.00012140424,0.00008120593,0.000121972036,0.000097863034,0.000076600525,0.00030544188,0.00018984017,0.0000033902636],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0010776706,0.00028169737,0.0034154565,0.000059672926,0.00007331123,0.000043794873,0.00027534465,0.000009622482,0.9929659,0.00015357563,0.00043342888,0.001210531],"study_design_scores_gemma":[0.004640084,0.0009246749,0.36209756,0.000091170405,0.00022740054,0.0002861654,0.0016461606,0.00070906006,0.6260893,0.0005411948,0.002377069,0.0003702066],"about_ca_topic_score_codex":0.0002971399,"about_ca_topic_score_gemma":0.0000027984179,"teacher_disagreement_score":0.36687663,"about_ca_system_score_codex":0.000041026793,"about_ca_system_score_gemma":0.000014585774,"threshold_uncertainty_score":0.49507213},"labels":[],"label_agreement":null},{"id":"W4313626506","doi":"10.1016/j.lwt.2023.114435","title":"Assessment of the trace level metal ingredients that enhance the flavor and taste of traditionally crafted rice-based products","year":2023,"lang":"en","type":"article","venue":"LWT","topic":"Heavy Metals in Plants","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":"Global Institute for Water Security; University of Saskatchewan","funders":"","keywords":"Flavor; Taste; Flavour; Food science; Chemistry; Raw material; Mathematics; Trace metal; Metal","score_opus":0.06360716571057262,"score_gpt":0.3011396512998869,"score_spread":0.23753248558931428,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4313626506","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.996342,0.00010424081,0.00004079323,0.00081280264,0.00019959231,0.00015622264,0.00046445712,0.000028304989,0.0018515628],"genre_scores_gemma":[0.99795634,0.000015501979,0.00052241527,0.00004690678,0.00005595339,0.000032000295,0.000031997013,0.0000146484235,0.0013242326],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99873495,0.00007162133,0.0002618445,0.00022976755,0.00052382227,0.00017801403],"domain_scores_gemma":[0.99893135,0.00032934718,0.00020894493,0.00042104788,0.00007654336,0.000032761927],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00031867065,0.00012182865,0.00020291372,0.000026314825,0.000078772995,0.000011521769,0.0003171766,0.00005578246,0.000063242274],"category_scores_gemma":[0.00026633806,0.00007492301,0.000060424394,0.0002920318,0.0001542874,0.000062356536,0.00006301696,0.00016905146,0.0000039791043],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00001729108,0.000116060306,0.0028903822,0.00042104762,0.00009826643,0.0000040400187,0.00024738818,0.00007303377,0.99419576,0.00009373797,0.0011504841,0.0006925217],"study_design_scores_gemma":[0.0002823588,0.000012591724,0.15469024,0.00011985849,0.00004876084,0.000004238197,0.000100526035,0.00074430986,0.8430284,0.000080016805,0.00081212004,0.00007656962],"about_ca_topic_score_codex":0.000014880313,"about_ca_topic_score_gemma":0.000010193373,"teacher_disagreement_score":0.15179986,"about_ca_system_score_codex":0.000023485392,"about_ca_system_score_gemma":0.00007018996,"threshold_uncertainty_score":0.30552715},"labels":[],"label_agreement":null},{"id":"W4316590432","doi":"10.1016/j.lwt.2023.114481","title":"Evaluation of the antimicrobial activity of grape extract against Bacillus cereus in rice","year":2023,"lang":"en","type":"article","venue":"LWT","topic":"Listeria monocytogenes in Food Safety","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 Manitoba","funders":"European Regional Development Fund; HORIZON EUROPE Framework Programme; Agencia Estatal de Investigación; Ministerio de Asuntos Económicos y Transformación Digital, Gobierno de España","keywords":"Bacillus cereus; Food science; Cereus; Chemistry; Antimicrobial; Incubation; Grape seed extract; Bacteria; Biology; Biochemistry","score_opus":0.09067942732340453,"score_gpt":0.3403040908899891,"score_spread":0.24962466356658455,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4316590432","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99780387,0.00006474584,0.000021867114,0.00007222334,0.00028044416,0.00018698396,0.000039618226,0.0000042846427,0.0015259637],"genre_scores_gemma":[0.9997309,0.00006186221,0.00004410854,0.00003283775,0.000042914293,0.0000075655826,0.000024316661,0.000008802789,0.000046702335],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9991825,0.00018565805,0.00015786476,0.00016051995,0.00020317636,0.00011027914],"domain_scores_gemma":[0.9993838,0.0000127318,0.00011612236,0.000368052,0.00010660223,0.0000126936275],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00043337938,0.00007065029,0.00010005179,0.000033192187,0.000020452031,0.0000028286,0.00019171154,0.00009341769,0.000005233076],"category_scores_gemma":[0.00015448683,0.000058278085,0.00007083319,0.0002222655,0.000060257724,0.0000030149688,0.0001870446,0.000045492667,0.0000025075092],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00005045336,0.00004020702,0.0017789529,0.000020210824,0.000023210096,3.2150652e-7,0.000047291884,0.00081003364,0.98778385,0.0000032155117,0.0001442347,0.009298008],"study_design_scores_gemma":[0.00043767484,0.000035142057,0.0762548,0.000012256466,0.000019049672,0.0000012102016,0.000010673512,0.00038687474,0.9222246,0.000026933725,0.00053223973,0.00005855741],"about_ca_topic_score_codex":0.000029834708,"about_ca_topic_score_gemma":0.000080444406,"teacher_disagreement_score":0.07447585,"about_ca_system_score_codex":0.000021899901,"about_ca_system_score_gemma":0.000046574183,"threshold_uncertainty_score":0.23765114},"labels":[],"label_agreement":null},{"id":"W4319447912","doi":"10.1016/j.lwt.2023.114498","title":"Effect of exogenous melatonin on the isoflavone content and antioxidant properties of soybean sprouts","year":2023,"lang":"en","type":"article","venue":"LWT","topic":"Phytoestrogen effects and research","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","funders":"National Natural Science Foundation of China","keywords":"Germination; Isoflavones; Antioxidant; Malondialdehyde; Hydrogen peroxide; Chemistry; Melatonin; Food science; Sprouting; Nitric oxide; Horticulture; Biology; Biochemistry; Endocrinology","score_opus":0.059166658972068735,"score_gpt":0.29313004218457783,"score_spread":0.2339633832125091,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4319447912","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99715596,0.0008088999,0.0000011827868,0.00071578735,0.00004026476,0.0007160481,0.000004530099,0.000022899252,0.000534452],"genre_scores_gemma":[0.9992494,0.00008262008,0.000004091672,0.00003255547,0.000032281732,0.000022303544,0.0000013185501,0.000012433551,0.0005629778],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99917823,0.00012271601,0.00013990619,0.00011780866,0.00026576966,0.00017559368],"domain_scores_gemma":[0.9994678,0.00018119928,0.000043560984,0.0002094689,0.00004741814,0.000050546267],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0004250348,0.00008422163,0.00027118524,0.00006891462,0.000037911337,0.0000047359754,0.000060290906,0.00003662921,0.00000820714],"category_scores_gemma":[0.00017378999,0.000037040816,0.0000640754,0.00015741416,0.00017906871,0.000013657422,0.00004901469,0.000118545126,0.000018072604],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00048681776,0.000075121876,0.0074092136,0.00059515756,0.00009437992,0.000034224955,0.00039625,8.859368e-7,0.98760056,0.00024275399,0.0001410568,0.0029235438],"study_design_scores_gemma":[0.00077856175,0.002969008,0.017769739,0.00043876492,0.000039166833,0.000016496679,0.00011829458,0.000170165,0.9776088,0.000009491592,0.00004309197,0.000038420472],"about_ca_topic_score_codex":0.00008313037,"about_ca_topic_score_gemma":0.0000023400994,"teacher_disagreement_score":0.010360525,"about_ca_system_score_codex":0.000009039038,"about_ca_system_score_gemma":0.000011900135,"threshold_uncertainty_score":0.15104806},"labels":[],"label_agreement":null},{"id":"W4322762704","doi":"10.1016/j.lwt.2023.114624","title":"Effect of ultra-high pressure homogenization on structural and techno-functional properties of egg yolk granule proteins","year":2023,"lang":"en","type":"article","venue":"LWT","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":22,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Guelph; Université Laval","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Yolk; Granule (geology); Homogenization (climate); Disulfide bond; Chemistry; Chromatography; Solubility; Food science; Biochemistry; Biology; Organic chemistry; Ecology","score_opus":0.015517194746137063,"score_gpt":0.20174805846943167,"score_spread":0.18623086372329462,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4322762704","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99867195,0.00015987243,0.0000014867909,0.0001297876,0.00009819615,0.0006896425,0.000051799238,0.00008191174,0.00011534052],"genre_scores_gemma":[0.99958,0.0000053171075,0.000007309082,0.0000044922317,0.0000792706,0.000067373854,0.000028484556,0.0000010999943,0.00022662313],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99924356,0.00008035309,0.00015837167,0.00016722537,0.00023639073,0.000114075454],"domain_scores_gemma":[0.99972695,0.00004989786,0.00009253456,0.000055916717,0.000052152856,0.000022560143],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00012958205,0.0000936246,0.00016323337,0.00001957852,0.00008439658,0.000012353954,0.000110186505,0.00008094591,0.00002664731],"category_scores_gemma":[0.0000863002,0.00003162848,0.000037297836,0.00029196258,0.000078183744,0.00005932235,0.000030137044,0.000059220703,0.0000061846636],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00008560486,0.000009021607,0.005102208,0.0001408359,0.000017018578,3.5911708e-7,0.000042180203,0.000050416704,0.9839945,0.00033442402,0.000034186003,0.010189247],"study_design_scores_gemma":[0.00014241936,0.0010430071,0.04042371,0.000080740945,0.000011740038,0.0000028951665,0.000028283148,0.000081908634,0.9576536,0.00017905577,0.00028017294,0.000072466784],"about_ca_topic_score_codex":0.00021277684,"about_ca_topic_score_gemma":0.00002765875,"teacher_disagreement_score":0.035321504,"about_ca_system_score_codex":0.000005072202,"about_ca_system_score_gemma":0.0000015011389,"threshold_uncertainty_score":0.12897718},"labels":[],"label_agreement":null},{"id":"W4377157656","doi":"10.1016/j.lwt.2023.114873","title":"Effect of dry-fractionated pea protein on the physicochemical properties and the nutritional features of gluten-free focaccia flat bread","year":2023,"lang":"en","type":"article","venue":"LWT","topic":"Food composition and properties","field":"Nursing","cited_by":19,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Manitoba","funders":"European Commission","keywords":"Chewiness; Food science; Rice flour; Chemistry; Gluten free; Pea protein; Legume; Gluten; Mathematics; Raw material; Botany; Biology","score_opus":0.015491029199976625,"score_gpt":0.23517921510934028,"score_spread":0.21968818590936365,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4377157656","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9821707,0.000494268,7.975882e-7,0.014884987,0.000113915085,0.0006256671,0.000017533854,0.00006695665,0.0016251694],"genre_scores_gemma":[0.9993506,0.0000073149417,0.000014284416,0.00016671579,0.00010764987,0.00011187844,0.000013855391,0.000012471794,0.00021525096],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9990837,0.00027048143,0.00014208103,0.0001249249,0.00026554344,0.00011326935],"domain_scores_gemma":[0.999214,0.00039989632,0.00007210775,0.00023376501,0.000063140316,0.000017094451],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00017333678,0.000109053246,0.0001766212,0.000042765983,0.00013978688,0.000026782573,0.00018222723,0.000052512878,0.000011827459],"category_scores_gemma":[0.00014795572,0.00005089841,0.000084148465,0.00017804955,0.00029321812,0.000064194326,0.00006184178,0.00017865967,0.000009667808],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.02170653,0.00008232454,0.000076313,0.0004527495,0.00012206274,0.0000010654662,0.0013933319,0.000033678083,0.9420402,0.0055823675,0.011801089,0.016708264],"study_design_scores_gemma":[0.0016316155,0.00076326175,0.0011942477,0.00031640116,0.000028464716,0.000004320328,0.00009481298,0.0004905671,0.9906889,0.00422049,0.0004949491,0.00007195074],"about_ca_topic_score_codex":0.000088223496,"about_ca_topic_score_gemma":0.0000040974833,"teacher_disagreement_score":0.048648696,"about_ca_system_score_codex":0.000012379745,"about_ca_system_score_gemma":0.0000036578106,"threshold_uncertainty_score":0.2075577},"labels":[],"label_agreement":null},{"id":"W4385555183","doi":"10.1016/j.lwt.2023.115142","title":"Formation of whey protein isolate–dextran conjugates by Maillard reaction with ethanol-water pretreatment","year":2023,"lang":"en","type":"article","venue":"LWT","topic":"Proteins in Food Systems","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 Manitoba","funders":"","keywords":"Maillard reaction; Chemistry; Dextran; Chromatography; Whey protein isolate; Conjugated system; Absorbance; Solubility; Organic chemistry; Whey protein; Polymer","score_opus":0.01675637506480309,"score_gpt":0.20086780496669673,"score_spread":0.18411142990189364,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4385555183","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99741507,0.000048776717,0.000009753826,0.00085106224,0.000042785985,0.0006755467,0.000033676504,0.00012660076,0.00079671375],"genre_scores_gemma":[0.9987297,0.000014446159,0.000026182774,0.000014401402,0.000038267768,0.000121351266,0.00014702628,0.0000012284775,0.00090738386],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9992204,0.00005848252,0.00018192682,0.00015368144,0.0001932193,0.00019228966],"domain_scores_gemma":[0.9997643,0.000014211461,0.000081874634,0.00005873066,0.00004497204,0.000035889905],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000107507134,0.000098851386,0.00012826966,0.000011972407,0.000079165635,0.000026049971,0.0000952378,0.00007814008,0.000043616394],"category_scores_gemma":[0.000006133927,0.000029727233,0.000034901164,0.00015168534,0.000026983369,0.00018127529,0.000023027404,0.000050805098,0.00013737913],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000043031683,0.00002406183,0.00030215198,0.000023566381,0.000011918604,0.0000014323177,0.00019167652,0.0000016913924,0.9955057,0.000022821649,0.00027800733,0.0035939235],"study_design_scores_gemma":[0.00015018739,0.0006199925,0.0012683545,0.00005395838,0.0000065584486,0.0000056729023,0.0002011506,0.0000622887,0.98974395,0.00018458882,0.0076049515,0.00009832939],"about_ca_topic_score_codex":0.00031032145,"about_ca_topic_score_gemma":0.00016178071,"teacher_disagreement_score":0.0073269443,"about_ca_system_score_codex":0.000028806151,"about_ca_system_score_gemma":9.24746e-7,"threshold_uncertainty_score":0.17657766},"labels":[],"label_agreement":null},{"id":"W4385604929","doi":"10.1016/j.lwt.2023.115136","title":"Changes in bacterial communities in chilled American lobster (Homarus americanus) tissues following mortality","year":2023,"lang":"en","type":"article","venue":"LWT","topic":"Aquaculture disease management and microbiota","field":"Immunology and Microbiology","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":"Dalhousie University; Agriculture and Agri-Food Canada","funders":"","keywords":"Homarus; Biology; American lobster; Food spoilage; Zoology; Photobacterium phosphoreum; Claw; Fishery; Bacteria; Ecology; Crustacean","score_opus":0.02069208172996555,"score_gpt":0.27611786266817406,"score_spread":0.2554257809382085,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4385604929","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9962866,0.00033755973,0.0000015843412,0.00044345166,0.0006185461,0.0002707764,0.00004469896,0.00013374216,0.0018630755],"genre_scores_gemma":[0.99580777,0.000178751,0.00001478947,0.00032077573,0.000037354308,0.000042536853,0.0012050823,0.000018113235,0.002374806],"study_design_codex":"observational","study_design_gemma":"observational","domain_scores_codex":[0.99881476,0.00026730282,0.00022531021,0.0002150147,0.000030838437,0.00044676397],"domain_scores_gemma":[0.9995207,0.000070306916,0.000081578364,0.00030018797,0.000009938327,0.000017274524],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0001323094,0.00018910525,0.00039566297,0.00025190163,0.00007654207,0.000025018731,0.00026903834,0.0000808443,0.0005164545],"category_scores_gemma":[0.000023795226,0.00017425689,0.00008327497,0.00051984465,0.00022331318,0.00007143884,0.00021897675,0.00019435189,0.0005777706],"study_design_candidate":"observational","study_design_consensus":"observational","about_ca_topic_candidate":true,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0005026668,0.0005472464,0.52534974,0.00011314409,0.0008607245,0.00036395428,0.02482221,0.000016014046,0.37600788,0.00046715763,0.027690278,0.043259006],"study_design_scores_gemma":[0.0031627724,0.00015651777,0.7247085,0.000136295,0.000087733184,0.0000038293483,0.02298076,0.0000072589473,0.009157351,0.00007845822,0.23889664,0.0006238966],"about_ca_topic_score_codex":0.00544776,"about_ca_topic_score_gemma":0.023926204,"teacher_disagreement_score":0.36685053,"about_ca_system_score_codex":0.00004073164,"about_ca_system_score_gemma":0.000005453056,"threshold_uncertainty_score":0.9938846},"labels":[],"label_agreement":null},{"id":"W4385956087","doi":"10.1016/j.lwt.2023.115207","title":"Changes in isoflavone profile, antioxidant activity, and phenolic contents in Taiwanese and Canadian soybeans during tempeh processing","year":2023,"lang":"en","type":"article","venue":"LWT","topic":"Phytoestrogen effects and research","field":"Medicine","cited_by":27,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":true,"ca_institutions":"Agriculture and Agri-Food Canada; University of Guelph","funders":"","keywords":"Aglycone; Daidzein; Chemistry; Food science; DPPH; Fermentation; Isoflavones; Antioxidant; Daidzin; Genistin; Genistein; Polyphenol; Flavonoid; Biochemistry; Biology; Organic chemistry; Glycoside","score_opus":0.02611482410248974,"score_gpt":0.3002796008860696,"score_spread":0.27416477678357987,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4385956087","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99675435,0.00034877693,1.9982627e-7,0.0020153276,0.000022708586,0.0005034605,0.000008316855,0.000026804064,0.00032004312],"genre_scores_gemma":[0.9992287,0.00016727785,0.000010234876,0.000053787175,0.00005283259,0.00004566012,0.0000037102925,0.000017256005,0.0004205204],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.99908185,0.000036055786,0.00008429652,0.0002249713,0.00014187151,0.0004309338],"domain_scores_gemma":[0.9996447,0.000021591235,0.00001976801,0.00008821278,0.000021902673,0.0002038258],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00012899656,0.00009820706,0.00021237484,0.00047057544,0.000074630065,0.00002735458,0.000036658224,0.00008343364,0.0000051133275],"category_scores_gemma":[0.000059792354,0.000080362195,0.0000098611945,0.00045752837,0.00006919704,0.000078981684,0.000052997722,0.0002613119,0.0000048253282],"study_design_candidate":"observational","study_design_consensus":null,"about_ca_topic_candidate":true,"about_ca_topic_consensus":true,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00007751336,0.000058228376,0.43899605,0.000843968,0.000011567702,0.00091903005,0.0012054627,6.6859445e-7,0.54787374,0.0000048916086,0.000017476625,0.0099914055],"study_design_scores_gemma":[0.0013192904,0.00009239126,0.9670594,0.00048761163,0.0000050693534,0.000052646163,0.0004029111,0.0008731382,0.02957713,0.0000134584925,0.000029833442,0.00008717473],"about_ca_topic_score_codex":0.039660435,"about_ca_topic_score_gemma":0.24579728,"teacher_disagreement_score":0.5280633,"about_ca_system_score_codex":0.00007412545,"about_ca_system_score_gemma":0.000050363626,"threshold_uncertainty_score":0.9667345},"labels":[],"label_agreement":null},{"id":"W4387709974","doi":"10.1016/j.lwt.2023.115433","title":"Evaluating the potential of Hibiscus sabdariffa beverage to address the prevalence of iron deficiency in sub-Saharan Africa","year":2023,"lang":"en","type":"article","venue":"LWT","topic":"Hibiscus Plant Research Studies","field":"Pharmacology, Toxicology and Pharmaceutics","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":"University of Toronto; Schlumberger Foundation; Bill and Melinda Gates Foundation","keywords":"Hibiscus sabdariffa; Polyphenol; Food science; Chemistry; Hibiscus; Ferrous; Fortification; Iron deficiency; Bioavailability; Chelation; Ferrous sulphate; Traditional medicine; Antioxidant; Botany; Biochemistry; Biology; Medicine","score_opus":0.20967021939328356,"score_gpt":0.4869404891790202,"score_spread":0.27727026978573666,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4387709974","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9916161,0.0023385515,0.000012146166,0.0021230825,0.00032145472,0.0009635084,0.00023381344,0.000032493845,0.0023589034],"genre_scores_gemma":[0.99693143,0.0011407727,0.000025328325,0.00009830147,0.00006275283,0.00012127456,0.000005569895,0.000011096442,0.0016034418],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.9971487,0.0011034231,0.00041310024,0.000270294,0.00051570043,0.0005488105],"domain_scores_gemma":[0.9980104,0.0013685189,0.00012806352,0.00031491258,0.00010944759,0.00006865493],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.002415486,0.00014835481,0.00023161939,0.0001470837,0.00029410725,0.000010163251,0.00070785225,0.00010991264,0.00032605935],"category_scores_gemma":[0.0007304472,0.00008463213,0.000084292,0.0008293309,0.00035134,0.000050417006,0.00041034768,0.00060870056,0.00010814477],"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":[0.00065424497,0.00030975285,0.011846785,0.00092860963,0.00007426539,0.000054262277,0.01022537,0.019110238,0.9115497,0.00025695778,0.027086021,0.017903814],"study_design_scores_gemma":[0.003983107,0.0018582898,0.6120964,0.00038396573,0.0004963275,0.000034316832,0.002033829,0.021350298,0.33053333,0.001076865,0.025393877,0.00075937714],"about_ca_topic_score_codex":0.000048470316,"about_ca_topic_score_gemma":0.00008587412,"teacher_disagreement_score":0.60024965,"about_ca_system_score_codex":0.00003626058,"about_ca_system_score_gemma":0.0000450709,"threshold_uncertainty_score":0.35701212},"labels":[],"label_agreement":null},{"id":"W4391682676","doi":"10.1016/j.lwt.2024.115846","title":"Wavelength-specific UV-C inactivation kinetics of foodborne pathogens in stirred liquid suspensions and droplets on contact surfaces","year":2024,"lang":"en","type":"article","venue":"LWT","topic":"Listeria monocytogenes in Food Safety","field":"Biochemistry, Genetics and Molecular Biology","cited_by":4,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Agriculture and Agri-Food Canada","funders":"National Institute of Food and Agriculture","keywords":"Kinetics; Chemistry; Wavelength; Kinetic energy; Penetration (warfare); Reaction rate constant; Chemical engineering; Materials science; Optoelectronics","score_opus":0.04818487773786771,"score_gpt":0.29716656247354983,"score_spread":0.2489816847356821,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4391682676","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.997162,0.0012717454,0.00010442063,0.0002709732,0.0003031999,0.0001865027,0.00006071566,0.000014298582,0.0006261752],"genre_scores_gemma":[0.9983694,0.00090678525,0.00033302326,0.00005107837,0.00008785134,0.000008846644,0.0001194552,0.000025819509,0.00009773931],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9990867,0.00006219045,0.00024914707,0.0003371084,0.00010358244,0.00016128764],"domain_scores_gemma":[0.9995225,0.00005015011,0.000050290866,0.00028685585,0.000045916873,0.000044265114],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00007405103,0.00014194888,0.00016430258,0.000070041155,0.000020631744,0.000019843179,0.00009086985,0.0001435111,0.000013214697],"category_scores_gemma":[0.000054306733,0.00013408983,0.000042486034,0.00012280187,0.000051487496,0.0000049924056,0.000116076844,0.00008412693,0.0000034838022],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0003071777,0.0000625407,0.000324347,0.00003302898,0.000025985015,0.000014194444,0.00011427211,0.000032783664,0.9949082,0.0006956748,0.00022526075,0.0032565093],"study_design_scores_gemma":[0.00038224505,0.0012670357,0.011713546,0.000079004174,0.000010705365,0.000012620074,0.00008633155,0.00015504446,0.9621145,0.000055998644,0.023961065,0.00016192008],"about_ca_topic_score_codex":0.000012958277,"about_ca_topic_score_gemma":0.000067862784,"teacher_disagreement_score":0.03279374,"about_ca_system_score_codex":0.000029632998,"about_ca_system_score_gemma":0.000012535837,"threshold_uncertainty_score":0.54680246},"labels":[],"label_agreement":null},{"id":"W4392948087","doi":"10.1016/j.lwt.2024.115982","title":"Efficacy and mechanisms of Pseudomonas aeruginosa PAO1 biofilm inactivation using high-power pulsed microwave","year":2024,"lang":"en","type":"article","venue":"LWT","topic":"Bacterial biofilms and quorum sensing","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":"University of Guelph","funders":"Jiangsu Agriculture Research System; China Scholarship Council","keywords":"Pseudomonas aeruginosa; Biofilm; Microbiology; Microwave; Chemistry; Biology; Bacteria; Physics; Genetics","score_opus":0.010092350202436295,"score_gpt":0.23630374968438225,"score_spread":0.22621139948194596,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4392948087","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9940639,0.00029151473,0.0047813295,0.00012129729,0.00040343145,0.00012460396,0.000019155934,0.000016103395,0.000178631],"genre_scores_gemma":[0.9956655,0.000034688997,0.003938813,0.00007840107,0.0001230982,0.0000011271361,0.00006877949,0.000020898486,0.00006867602],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9993088,0.000028889965,0.00016230963,0.00027566648,0.00006630467,0.00015799089],"domain_scores_gemma":[0.999697,0.000012451812,0.000049002898,0.00016203434,0.000037481608,0.000041995303],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00005771491,0.00012612568,0.00013103784,0.000050351748,0.00004357302,0.000042507036,0.000046567333,0.00015614896,0.00001580542],"category_scores_gemma":[0.000021439078,0.000115594084,0.000044089928,0.00009055691,0.000050849794,0.000006561766,0.00006584132,0.00006138141,0.0000022746658],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00007343827,0.000020050229,0.0000140545735,0.000028747038,0.000041057952,0.0000047136436,0.00003130496,0.0000034005668,0.9949056,0.0019832437,0.00008048402,0.0028138934],"study_design_scores_gemma":[0.00032755977,0.00015400213,0.000439774,0.000055969136,0.00002528128,0.00002649523,0.000030062447,0.000096436335,0.99681973,0.00025586202,0.0016283449,0.00014048688],"about_ca_topic_score_codex":0.000053298667,"about_ca_topic_score_gemma":0.0000043526384,"teacher_disagreement_score":0.0026734066,"about_ca_system_score_codex":0.000010943402,"about_ca_system_score_gemma":0.000016206292,"threshold_uncertainty_score":0.471379},"labels":[],"label_agreement":null},{"id":"W4393952290","doi":"10.1016/j.lwt.2024.115969","title":"Exploring the integration of orange peel for sustainable gluten-free flatbread making","year":2024,"lang":"en","type":"article","venue":"LWT","topic":"Food composition and properties","field":"Nursing","cited_by":16,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Manitoba","funders":"HORIZON EUROPE Framework Programme; European Commission","keywords":"Food science; Orange (colour); Chemistry; Ingredient","score_opus":0.12403724221075413,"score_gpt":0.30577369415005035,"score_spread":0.18173645193929622,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4393952290","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.8499843,0.009050914,0.01523532,0.048681524,0.007199348,0.0024251174,0.000042070722,0.0010865794,0.06629482],"genre_scores_gemma":[0.99755687,0.000005495005,0.0007058859,0.00017142162,0.00020648864,0.000088863126,0.000005177947,0.000016586937,0.001243187],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.9995123,0.000027832162,0.000121008474,0.00010325048,0.000093701005,0.00014189976],"domain_scores_gemma":[0.99960345,0.0000944642,0.00002115604,0.00018818337,0.000083350016,0.000009387159],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000104633415,0.000065828266,0.00007521312,0.00006302396,0.0001227391,0.00011078263,0.00013843316,0.000020037789,0.000014599039],"category_scores_gemma":[0.00006606365,0.00004280321,0.00006191139,0.00014345453,0.00002638222,0.00031258116,0.00003516098,0.0000779945,0.000008229397],"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":[0.0025631806,0.00006330461,0.00005879767,0.0022661996,0.00012341619,0.000017820135,0.03765797,0.00026200118,0.07803689,0.12660223,0.064064234,0.688284],"study_design_scores_gemma":[0.0006255618,0.001240843,0.0004997234,0.0010171585,0.0001192791,0.000018476914,0.014114525,0.017011482,0.34363255,0.022491632,0.5989285,0.00030029303],"about_ca_topic_score_codex":0.000079721016,"about_ca_topic_score_gemma":0.000024896788,"teacher_disagreement_score":0.6879837,"about_ca_system_score_codex":0.0000418724,"about_ca_system_score_gemma":0.0000040857976,"threshold_uncertainty_score":0.17454642},"labels":[],"label_agreement":null},{"id":"W4394850909","doi":"10.1016/j.lwt.2024.116071","title":"Impact of NaCl on physicochemical properties, microbial community, and pathogen surveillance in the Chinese traditional fermented broad bean (Vicia faba L.) paste","year":2024,"lang":"en","type":"article","venue":"LWT","topic":"Probiotics and Fermented Foods","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":"The Metabolomics Innovation Centre; University of Alberta","funders":"","keywords":"Vicia faba; Food science; Fermentation; Chemistry; Bacteria; Lactic acid; Pepper; Antimicrobial; Biology; Microbiology; Botany","score_opus":0.029767548867246345,"score_gpt":0.24301944178606394,"score_spread":0.2132518929188176,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4394850909","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99824506,0.00020376412,1.5959769e-7,0.0005824159,0.000039600727,0.00014713006,0.00038840718,0.000015822845,0.0003776259],"genre_scores_gemma":[0.99954003,0.00002398547,0.0000029525904,0.000104557184,0.0000972959,0.000004977939,0.00021125039,9.700515e-7,0.000013954585],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.9993693,0.00013529276,0.00012950745,0.000121069694,0.00010675795,0.00013801942],"domain_scores_gemma":[0.9997808,0.00010175281,0.000024258186,0.000051901025,0.000014283112,0.000027017486],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00012756354,0.00010670679,0.00012396206,0.00000965393,0.00008589808,0.000052258692,0.00018244465,0.000047459514,0.000022100936],"category_scores_gemma":[0.000010719142,0.00003141569,0.00007784685,0.00022654176,0.00007761318,0.000039070255,0.000048001708,0.00022812374,0.0000027864112],"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":[0.00005057221,0.0002904998,0.007592796,0.000016167893,0.000019315892,0.000002735459,0.000379031,0.0000019791607,0.98769647,0.00010747127,0.00026539873,0.0035775432],"study_design_scores_gemma":[0.0001794743,0.0006758884,0.9947658,0.00009979007,0.0000044354897,0.00001592807,0.000115170966,0.00022066424,0.002991238,0.0006187846,0.00018979015,0.00012299292],"about_ca_topic_score_codex":0.00036064387,"about_ca_topic_score_gemma":0.00021559463,"teacher_disagreement_score":0.987173,"about_ca_system_score_codex":0.00002240002,"about_ca_system_score_gemma":0.000003585731,"threshold_uncertainty_score":0.12810946},"labels":[],"label_agreement":null},{"id":"W4396646695","doi":"10.1016/j.lwt.2024.116151","title":"Application of novel engineered water nanostructures techniques for eggshell surface decontamination","year":2024,"lang":"en","type":"article","venue":"LWT","topic":"Electrohydrodynamics and Fluid Dynamics","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 Saskatchewan","funders":"Government of Saskatchewan; Agricultural Development Fund; Canada Foundation for Innovation; Canadian Institutes of Health Research; National Research Council; Natural Sciences and Engineering Research Council of Canada; Canadian Poultry Research Council; Ministry of Agriculture - Saskatchewan; University of Saskatchewan","keywords":"Human decontamination; Eggshell; Contamination; Eggshell membrane; Cuticle (hair); Salmonella; Materials science; Chemistry; Pulp and paper industry; Nanotechnology; Bacteria; Biology; Waste management; Ecology; Anatomy","score_opus":0.003110131924617452,"score_gpt":0.20752510022478762,"score_spread":0.20441496830017017,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4396646695","genre_codex":"methods","genre_gemma":"empirical","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":[0.24979639,0.00024483347,0.74898785,0.000030268438,0.00013461111,0.00023225114,0.00004426889,0.00029107102,0.00023846395],"genre_scores_gemma":[0.9861064,0.000027985272,0.013489454,0.0000057906464,0.000041080188,0.000033168086,0.00013953811,0.000032993943,0.00012357661],"study_design_codex":"bench_or_experimental","study_design_gemma":"simulation_or_modeling","domain_scores_codex":[0.99958795,0.0000015233436,0.0001340656,0.000102032944,0.000050953346,0.0001234935],"domain_scores_gemma":[0.99981695,0.000024592971,0.0000066941484,0.00010606001,0.000030669074,0.000015003799],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00003864798,0.0000839753,0.000087124026,0.00005922343,0.000012693989,0.000017852315,0.000067910645,0.000076687655,0.0000024665455],"category_scores_gemma":[0.0000026573189,0.000071153125,0.000041507392,0.00007129123,0.0000074201716,0.000057866026,0.00000724163,0.000053689768,0.0000016754711],"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":[0.0000017903589,0.000005351713,0.000007655414,0.00018893964,0.000018494355,1.3306206e-7,0.00009487736,0.018907731,0.9643104,0.010682429,0.000079105295,0.005703111],"study_design_scores_gemma":[0.000039580686,0.000012680099,0.000028379423,0.000008817449,0.000007238098,0.0000014627065,0.000001497168,0.58281136,0.41416484,0.0005267274,0.0023418702,0.000055516328],"about_ca_topic_score_codex":0.0000067470505,"about_ca_topic_score_gemma":0.000013779477,"teacher_disagreement_score":0.73631,"about_ca_system_score_codex":0.00004404182,"about_ca_system_score_gemma":0.0000017330102,"threshold_uncertainty_score":0.29015404},"labels":[],"label_agreement":null},{"id":"W4396917028","doi":"10.1016/j.lwt.2024.116216","title":"Preparation of low-fat and shape-preserving walnut via combined carbon dioxide osmotic treatment and subcritical fluid defatting","year":2024,"lang":"en","type":"article","venue":"LWT","topic":"Nuts composition and effects","field":"Nursing","cited_by":1,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Ministry of Agriculture","funders":"","keywords":"Defatting; Carbon dioxide; Chemistry; Osmosis; Chromatography; Biochemistry; Organic chemistry; Membrane","score_opus":0.010306055038794875,"score_gpt":0.2851585827826892,"score_spread":0.2748525277438943,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4396917028","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99657243,0.001245537,0.00007438105,0.0007853953,0.00032048582,0.00023346557,0.0000021144776,0.00009669123,0.00066946505],"genre_scores_gemma":[0.9995341,0.000020158528,0.00021780415,0.00005721524,0.000077559765,0.000011938072,0.000010477703,0.000017795152,0.000052952688],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99925566,0.000084227715,0.00017094192,0.0002286932,0.00009585523,0.00016464927],"domain_scores_gemma":[0.99953014,0.00023957973,0.000017872935,0.00012788342,0.00002067724,0.00006387849],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000056894547,0.000119120254,0.0001742945,0.000070505914,0.00006208299,0.000060855964,0.000034796412,0.00005490722,0.000012299437],"category_scores_gemma":[0.000031999924,0.00010745842,0.0000349381,0.00008345922,0.000045448647,0.00010519697,0.00003737473,0.000058813697,0.000003605437],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0003253412,0.00011695637,0.003058736,0.00076023996,0.00004911854,0.000033346885,0.0018128009,0.000028383089,0.98238593,0.00076415425,0.00009029085,0.010574689],"study_design_scores_gemma":[0.0011668648,0.0012474988,0.005718348,0.00094052166,0.00015536638,0.00006017718,0.00008579885,0.39022103,0.5979571,0.002139701,0.00008902142,0.00021858168],"about_ca_topic_score_codex":0.00009492446,"about_ca_topic_score_gemma":0.000020618832,"teacher_disagreement_score":0.39019263,"about_ca_system_score_codex":0.000064040534,"about_ca_system_score_gemma":0.0000024821738,"threshold_uncertainty_score":0.43820274},"labels":[],"label_agreement":null},{"id":"W4399692547","doi":"10.1016/j.lwt.2024.116302","title":"Effects of solubility of Supercritical-CO2 solvent and mass transfer property on extraction of vitamin E from canola seeds","year":2024,"lang":"en","type":"article","venue":"LWT","topic":"Phase Equilibria and Thermodynamics","field":"Engineering","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; Agriculture and Agri-Food Canada","funders":"Guelph Research and Development Centre, Agriculture and Agri-Food Canada; Agriculture and Agri-Food Canada","keywords":"Canola; Solubility; Extraction (chemistry); Supercritical carbon dioxide; Solvent; Supercritical fluid; Yield (engineering); Chemistry; Vitamin; Mass transfer; Chromatography; Vitamin E; Chemical engineering; Materials science; Organic chemistry; Food science; Antioxidant; Biochemistry; Metallurgy","score_opus":0.00651080667073249,"score_gpt":0.21456903595873897,"score_spread":0.2080582292880065,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4399692547","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9933627,0.00038549135,0.005113572,0.000018715986,0.00024579177,0.00014608259,0.0000675593,0.000047285157,0.00061278505],"genre_scores_gemma":[0.99979526,0.000044931574,0.00008899087,0.00000258759,0.000022078859,0.0000068350387,0.000006780611,0.000017418548,0.000015114962],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9994986,0.000021873253,0.00017303717,0.00011082336,0.00010056637,0.00009508912],"domain_scores_gemma":[0.9996793,0.00015635845,0.000002443176,0.00011370501,0.000014746062,0.000033427277],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000042436644,0.000086517626,0.00018347682,0.000040280753,0.0000057832294,0.000004988357,0.000040483457,0.00006882913,0.000014914189],"category_scores_gemma":[0.000012001579,0.00006560424,0.000053056334,0.000059751357,0.000043903452,0.000073506315,0.000005660537,0.000094183466,0.0000010486086],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00003093316,0.0000630171,0.000119020355,0.0012831112,0.00006251848,0.0000061855553,0.0003138558,0.00017488032,0.99587584,0.00052945904,0.000006739502,0.0015344695],"study_design_scores_gemma":[0.00023966336,0.00009816582,0.0034210528,0.00026979708,0.000058897847,9.639809e-7,0.000016412869,0.08312029,0.9121827,0.0004655215,0.000054819415,0.00007174157],"about_ca_topic_score_codex":0.00012963184,"about_ca_topic_score_gemma":0.000022237302,"teacher_disagreement_score":0.08369313,"about_ca_system_score_codex":0.000027960843,"about_ca_system_score_gemma":0.0000058906385,"threshold_uncertainty_score":0.26752633},"labels":[],"label_agreement":null},{"id":"W4401161232","doi":"10.1016/j.lwt.2024.116584","title":"Ultra-high pressure homogenization does not impair the in vitro digestibility of egg yolk granule proteins","year":2024,"lang":"en","type":"article","venue":"LWT","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":"Université Laval","funders":"","keywords":"Yolk; Granule (geology); Homogenization (climate); In vitro; Cell biology; Chemistry; Biology; Materials science; Food science; Biochemistry; Composite material; Ecology","score_opus":0.013322006144516372,"score_gpt":0.22011809976121588,"score_spread":0.2067960936166995,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4401161232","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99595886,0.0005233592,0.000013099669,0.0017047283,0.00025813558,0.00091003,0.00021061793,0.00009518789,0.0003259514],"genre_scores_gemma":[0.99926376,0.00000966259,0.00002978731,0.00003132665,0.0001863259,0.00009512083,0.000027303367,0.0000012070234,0.00035552046],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9989023,0.00015997139,0.00025437676,0.0002747918,0.00022919201,0.00017932996],"domain_scores_gemma":[0.9995982,0.00015188294,0.00005754892,0.00011963651,0.00004209957,0.000030614785],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00030526784,0.00010644537,0.00015363886,0.000010837642,0.00007883261,0.000060632658,0.0003047005,0.00009104928,0.000062867046],"category_scores_gemma":[0.00010462498,0.000027894755,0.00006985048,0.000365144,0.000077834164,0.00011350533,0.000042534306,0.00013369891,0.0000137617035],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0000311142,0.000051508825,0.0035348714,0.00006920502,0.000012044617,0.000002304754,0.00026067434,0.0000145207705,0.98273414,0.0004153372,0.000030486062,0.012843788],"study_design_scores_gemma":[0.00005938086,0.00011625324,0.06452278,0.000060062936,0.000011597346,0.0000028534973,0.00011236563,0.00013995847,0.92807645,0.0013635175,0.005427403,0.00010740489],"about_ca_topic_score_codex":0.0018685358,"about_ca_topic_score_gemma":0.0007738086,"teacher_disagreement_score":0.06098791,"about_ca_system_score_codex":0.000017885352,"about_ca_system_score_gemma":0.0000046582686,"threshold_uncertainty_score":0.28246796},"labels":[],"label_agreement":null},{"id":"W4401529202","doi":"10.1016/j.lwt.2024.116628","title":"Tailoring oil blends for specific purposes: A study on nutritional and antioxidant properties of soybean oil mixed with corn, sunflower, and flaxseed oils","year":2024,"lang":"en","type":"article","venue":"LWT","topic":"Edible Oils Quality and Analysis","field":"Chemistry","cited_by":13,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Saskatchewan","funders":"State Key Laboratory of Heavy Oil Processing; Shanxi Scholarship Council of China","keywords":"Sunflower oil; Sunflower; Food science; Soybean oil; Antioxidant; Corn oil; Chemistry; Vegetable oil; Biotechnology; Agronomy; Biology; Organic chemistry","score_opus":0.039954589767228585,"score_gpt":0.2561441408159076,"score_spread":0.21618955104867899,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4401529202","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9951344,0.00332318,0.000020832598,0.00018007695,0.000059773196,0.000040806724,0.00008396961,0.000062812665,0.0010941611],"genre_scores_gemma":[0.9963445,0.0007481498,0.0002311793,0.00001404824,0.00021838867,0.00007450056,0.000019925103,0.000025955776,0.00232332],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9988342,0.000023024271,0.0002850026,0.00039922018,0.00026342718,0.000195141],"domain_scores_gemma":[0.9994829,0.000115278155,0.000060226284,0.00019378413,0.000076497614,0.00007127366],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00015119078,0.00018224854,0.00031097178,0.00010382425,0.00011394944,0.00012406817,0.00008756522,0.000059530834,0.000039612587],"category_scores_gemma":[0.000026355174,0.00013898092,0.00006911234,0.0001680241,0.00012616265,0.00012146115,0.000036922956,0.00013543706,0.0000021085004],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0007420279,0.00082160847,0.0026134753,0.011347904,0.0006510959,0.00006989613,0.0035996987,0.0000058623077,0.96981555,0.0017766346,0.00025662326,0.008299593],"study_design_scores_gemma":[0.0037078527,0.0006801796,0.00036162898,0.00515437,0.00044603006,0.000039423812,0.018780202,0.00076518074,0.9657674,0.00030402016,0.0033645835,0.0006291191],"about_ca_topic_score_codex":0.00003288809,"about_ca_topic_score_gemma":0.000061555416,"teacher_disagreement_score":0.015180502,"about_ca_system_score_codex":0.00002089824,"about_ca_system_score_gemma":0.000019192863,"threshold_uncertainty_score":0.5667477},"labels":[],"label_agreement":null},{"id":"W4401758497","doi":"10.1016/j.lwt.2024.116667","title":"Prediction of pea composites physicochemical traits and techno-functionalities using FTIR spectroscopy","year":2024,"lang":"en","type":"article","venue":"LWT","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":35,"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; McGill University","funders":"National Research Council Canada","keywords":"Fourier transform infrared spectroscopy; Composite material; Materials science; Spectroscopy; Chemical engineering; Engineering; Physics","score_opus":0.0397272757670926,"score_gpt":0.23282063046591683,"score_spread":0.19309335469882424,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4401758497","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99796885,0.00084333756,0.000033117674,0.0001961778,0.00009696453,0.00009840762,0.00008514291,0.000103315695,0.00057469006],"genre_scores_gemma":[0.9992424,0.000007853119,0.00029557332,0.0000100778425,0.00035901714,0.0000061112382,0.000014169635,6.43246e-7,0.00006411602],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99951434,0.00001494389,0.00011236125,0.00014556092,0.00012461272,0.00008816445],"domain_scores_gemma":[0.9998693,0.00005147045,0.000022926522,0.000016577373,0.000018636592,0.000021081727],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000040406732,0.00006329845,0.000092509545,0.000008711969,0.000052213458,0.000036569265,0.000055701057,0.00004945825,0.000036416583],"category_scores_gemma":[0.0000064686797,0.000025487187,0.000035363213,0.00013010061,0.00006792378,0.00007708255,0.000027565711,0.00006345766,0.0000034664365],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000005051204,0.000013664902,0.00038473366,0.000033299875,0.0000106841235,4.9791237e-7,0.000041459825,0.0000011126592,0.99656457,0.0013489032,0.00014052441,0.0014554783],"study_design_scores_gemma":[0.00003647597,0.00015357569,0.008364873,0.00013232739,0.000013273753,0.000024290124,0.00015501698,0.0011444688,0.9852547,0.0023909458,0.0022596794,0.0000703661],"about_ca_topic_score_codex":0.00007934604,"about_ca_topic_score_gemma":0.000006362331,"teacher_disagreement_score":0.011309883,"about_ca_system_score_codex":0.000017852588,"about_ca_system_score_gemma":0.0000014929932,"threshold_uncertainty_score":0.10393373},"labels":[],"label_agreement":null},{"id":"W4401875243","doi":"10.1016/j.lwt.2024.116673","title":"Unlocking hidden potential of rice bran: Enzymatic treatment for enhancing techno-functional properties","year":2024,"lang":"en","type":"article","venue":"LWT","topic":"Food composition and properties","field":"Nursing","cited_by":10,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Manitoba","funders":"Agencia Estatal de Investigación; Ministerio de Ciencia e Innovación; European Commission; European Regional Development Fund; Ministerio de Ciencia, Innovación y Universidades","keywords":"Bran; Chemistry; Enzyme; Biotechnology; Food science; Biochemistry; Biology; Organic chemistry; Raw material","score_opus":0.031806212586654774,"score_gpt":0.2506427619574772,"score_spread":0.21883654937082242,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4401875243","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9642255,0.009291896,0.011535818,0.006172656,0.004102747,0.0012131971,0.000036329126,0.0008140646,0.0026077924],"genre_scores_gemma":[0.9976235,0.0000055247174,0.0010022618,0.00008203295,0.00029094217,0.00008635973,0.000011863201,0.000024250166,0.0008732814],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99925715,0.000024638091,0.00022404236,0.00018229212,0.00015248638,0.00015937546],"domain_scores_gemma":[0.99971324,0.00004810039,0.00003631723,0.00012405812,0.000052674164,0.000025601503],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00004894139,0.000120738165,0.0001533486,0.000113691334,0.0001288729,0.000074725926,0.00006632693,0.000054089167,0.000047168818],"category_scores_gemma":[0.000015760625,0.00008832798,0.000115641495,0.00012259347,0.0000387054,0.00012399456,0.000017197655,0.000058089696,0.000033123666],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00068615796,0.00006265519,0.000004422006,0.0008039235,0.000103071405,0.0000022842119,0.0015004523,0.00023090516,0.9476545,0.00033306607,0.00058297295,0.048035596],"study_design_scores_gemma":[0.00040164142,0.0011279136,0.000039395378,0.000498234,0.0001081879,0.000025808115,0.0003900214,0.0105616525,0.9764852,0.00084508595,0.009377502,0.00013938817],"about_ca_topic_score_codex":0.000078414225,"about_ca_topic_score_gemma":0.000013069725,"teacher_disagreement_score":0.047896206,"about_ca_system_score_codex":0.000101317826,"about_ca_system_score_gemma":0.000013733747,"threshold_uncertainty_score":0.36019105},"labels":[],"label_agreement":null},{"id":"W4402194994","doi":"10.1016/j.lwt.2024.116715","title":"Solvent extraction of Triadica sebifera seed oil: Yield, lipid composition, and antioxidant properties","year":2024,"lang":"en","type":"article","venue":"LWT","topic":"Phytochemicals and Antioxidant Activities","field":"Medicine","cited_by":5,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Saskatchewan","funders":"","keywords":"Petroleum ether; Chemistry; Diethyl ether; Polyphenol; Acetone; Chloroform; Organic chemistry; Hexane; Ethyl acetate; Solvent; Composition (language); Ethanol; Antioxidant; Food science; Ether; Methanol; Extraction (chemistry)","score_opus":0.02579433782443021,"score_gpt":0.26821362620948674,"score_spread":0.24241928838505652,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4402194994","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9928617,0.003210268,0.00019868514,0.0015776095,0.00020897998,0.000107395834,0.000010614538,0.00009644945,0.0017283293],"genre_scores_gemma":[0.9975793,0.0007590222,0.00021163735,0.00009342731,0.00029375282,0.000013212837,0.0000078987105,0.000014920199,0.0010268424],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9993055,0.000016498956,0.00021659596,0.00017599801,0.00015887347,0.00012652794],"domain_scores_gemma":[0.9996884,0.000060362043,0.000041210755,0.0001060452,0.000043810498,0.000060196864],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00006631555,0.00010461892,0.00024004975,0.00008136813,0.000042061252,0.000032025968,0.000026620064,0.00006359125,0.00004693506],"category_scores_gemma":[0.000025747144,0.000078144294,0.000078368335,0.00009479101,0.00009362794,0.00013972279,0.000019541074,0.00014555131,0.000007422168],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00017195725,0.00013328878,0.00047098144,0.00077326316,0.00006613139,0.00001981847,0.0002735512,6.491642e-7,0.9946376,0.00025899758,0.00055674656,0.0026369945],"study_design_scores_gemma":[0.00044115286,0.00015664782,0.0063101696,0.0018010146,0.000109914305,0.00023787147,0.00016623801,0.00064799155,0.98627114,0.0000798577,0.0036655704,0.0001124248],"about_ca_topic_score_codex":0.000025199626,"about_ca_topic_score_gemma":0.000001206807,"teacher_disagreement_score":0.008366474,"about_ca_system_score_codex":0.000019322157,"about_ca_system_score_gemma":0.000019534107,"threshold_uncertainty_score":0.31866318},"labels":[],"label_agreement":null},{"id":"W4402734873","doi":"10.1016/j.lwt.2024.116794","title":"Study on the structure, stability characterization, and oxidative stability of a conjugated stabilized walnut oil emulsion using walnut protein isolate and gum Arabic","year":2024,"lang":"en","type":"article","venue":"LWT","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":18,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Ministry of Agriculture","funders":"","keywords":"Gum arabic; Emulsion; Arabic; Conjugated system; Oxidative phosphorylation; Chemistry; Food science; Botany; Traditional medicine; Biology; Biochemistry; Organic chemistry; Medicine; Polymer; Philosophy","score_opus":0.05415989806832546,"score_gpt":0.2572590118742474,"score_spread":0.2030991138059219,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4402734873","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99729514,0.00014815823,0.000007776413,0.00041830094,0.00010325016,0.0016307199,0.00029390398,0.000075661905,0.000027090367],"genre_scores_gemma":[0.9998075,0.0000073584943,0.000020688707,0.000021770336,0.000051616327,0.000044068925,0.000024262474,0.000002838713,0.000019923724],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9977013,0.0007371602,0.00045866705,0.00057462254,0.00030378942,0.0002244802],"domain_scores_gemma":[0.99912447,0.00031109576,0.00016184544,0.00018575157,0.00014648019,0.00007033524],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00054557936,0.00022780654,0.00034647906,0.00001834767,0.0002366884,0.00013780073,0.00017799657,0.000102918995,0.00015639795],"category_scores_gemma":[0.00024006046,0.000077696546,0.00004519304,0.00037337784,0.00022440747,0.0002065326,0.00016066442,0.00021471283,0.0000018422753],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00012389687,0.00011857658,0.009244802,0.000087341854,0.00003206015,0.0000017018954,0.0017390992,1.7150126e-7,0.98396003,0.00012936542,5.809878e-7,0.0045623733],"study_design_scores_gemma":[0.0004686759,0.0016261352,0.15140328,0.00030344108,0.000046272475,0.00000751214,0.0049148155,0.0010879636,0.83823586,0.0012823103,0.00024404172,0.00037970403],"about_ca_topic_score_codex":0.00031389942,"about_ca_topic_score_gemma":0.00027312295,"teacher_disagreement_score":0.14572418,"about_ca_system_score_codex":0.000057105855,"about_ca_system_score_gemma":0.000008150564,"threshold_uncertainty_score":0.31683734},"labels":[],"label_agreement":null},{"id":"W4402851654","doi":"10.1016/j.lwt.2024.116823","title":"Effects of different fixation and drying methods on the quality of Dimocarpus longan scented tea","year":2024,"lang":"en","type":"article","venue":"LWT","topic":"Tea Polyphenols and Effects","field":"Medicine","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":"Ministry of Agriculture","funders":"","keywords":"Quality (philosophy); Pulp and paper industry; Food science; Horticulture; Chemistry; Biology; Engineering; Physics","score_opus":0.03368248143772364,"score_gpt":0.38654344580306943,"score_spread":0.3528609643653458,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4402851654","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99609005,0.0011977425,0.001193054,0.00060005864,0.00021059127,0.00032842706,0.0000021841106,0.00003075554,0.00034715165],"genre_scores_gemma":[0.9994419,0.000031201373,0.00027009062,0.000080877864,0.000048553266,0.000010516613,0.0000032743023,0.000009672554,0.00010389789],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9992447,0.00024023009,0.00016369802,0.00012038785,0.00014288982,0.000088101326],"domain_scores_gemma":[0.99850136,0.0012390622,0.000052731746,0.00015233512,0.000018119259,0.000036372334],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00026325538,0.00007922537,0.00022194622,0.00004192716,0.000022789749,0.000007778635,0.000030711937,0.000041437906,0.00000941611],"category_scores_gemma":[0.0004036782,0.00004285956,0.000058857953,0.000095565396,0.000046237663,0.000015992611,0.00002378815,0.000113334914,0.0000015324847],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00011105006,0.000115546085,0.0065773632,0.002746385,0.00010319267,0.000004949537,0.001362598,6.0984553e-7,0.89938563,0.0069873254,0.00013864372,0.08246668],"study_design_scores_gemma":[0.0004328111,0.00026769133,0.3166068,0.00079989556,0.00009121768,0.0000018753938,0.00006009403,0.0005636044,0.6806486,0.00040082805,0.00008260715,0.000043940723],"about_ca_topic_score_codex":0.00008442694,"about_ca_topic_score_gemma":0.0000039777005,"teacher_disagreement_score":0.31002942,"about_ca_system_score_codex":0.00001740831,"about_ca_system_score_gemma":0.000004491419,"threshold_uncertainty_score":0.17477621},"labels":[],"label_agreement":null},{"id":"W4403081321","doi":"10.1016/j.lwt.2024.116842","title":"Tannic acid-loaded halloysite clay grafted with silver nanoparticles improved the mechanical, antimicrobial, and degradation properties of linear low-density polyethylene films","year":2024,"lang":"en","type":"article","venue":"LWT","topic":"Therapeutic Uses of Natural Elements","field":"Health Professions","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":"Halloysite; Tannic acid; Degradation (telecommunications); Materials science; Polyethylene; Silver nanoparticle; Antimicrobial; Nanoparticle; Chemical engineering; Composite material; Chemistry; Nanotechnology; Organic chemistry","score_opus":0.037954173025849115,"score_gpt":0.32148860355783626,"score_spread":0.2835344305319871,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4403081321","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99333674,0.0015256053,0.000075274445,0.0037058978,0.0002844913,0.00089083996,0.000024602767,0.00014555713,0.000010987566],"genre_scores_gemma":[0.9969935,0.00011598444,0.0009266421,0.001198543,0.00006323216,0.00003901748,0.000012733344,0.000035261142,0.0006150848],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9984282,0.00026396688,0.00040958982,0.00031186902,0.00021747513,0.00036890196],"domain_scores_gemma":[0.9991552,0.00013506575,0.00014540931,0.00034053993,0.00015160229,0.00007216065],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00025430362,0.00018877792,0.00025769998,0.000060108432,0.00041860258,0.000029807943,0.00018477252,0.00015925735,0.000066508546],"category_scores_gemma":[0.00006478958,0.0001035056,0.000051147766,0.00027227568,0.0001399602,0.00021033596,0.00014529545,0.00045226517,0.00003813556],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00031570502,0.00004837021,0.00028154012,0.00029201785,0.0001268447,0.0000030742435,0.001312464,0.0000016782492,0.99594456,0.00013134704,0.00050302886,0.0010393686],"study_design_scores_gemma":[0.000784477,0.00014038854,0.0011104632,0.00064460083,0.00011727711,0.0000041596427,0.0005058226,0.0017156061,0.9943185,0.00005836776,0.00044796485,0.00015236533],"about_ca_topic_score_codex":0.0003968055,"about_ca_topic_score_gemma":0.00025931888,"teacher_disagreement_score":0.0036567578,"about_ca_system_score_codex":0.000045504446,"about_ca_system_score_gemma":0.0000723347,"threshold_uncertainty_score":0.4220836},"labels":[],"label_agreement":null},{"id":"W4403364185","doi":"10.1016/j.lwt.2024.116899","title":"A ratiometric indicator pad utilizing Alz/BRI-PVA for visual assessment of fish freshness","year":2024,"lang":"en","type":"article","venue":"LWT","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":"Ministry of Agriculture","funders":"","keywords":"Fish <Actinopterygii>; Food science; Chemistry; Business; Fishery; Biology","score_opus":0.028120535061326172,"score_gpt":0.3794183561562001,"score_spread":0.35129782109487395,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4403364185","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9568998,0.0029771111,0.021814046,0.00045782625,0.00037858685,0.00018562812,0.00026755378,0.00027454493,0.016744856],"genre_scores_gemma":[0.9966679,0.00006629562,0.0012646181,0.00008037584,0.00023151095,0.00006499844,0.00008260717,0.000028982373,0.0015126893],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9987845,0.000008914686,0.00032252123,0.00032799251,0.0002953731,0.0002607233],"domain_scores_gemma":[0.99907124,0.000489175,0.00010340861,0.00021072013,0.000048421436,0.00007702834],"candidate_categories":["insufficient_payload"],"consensus_categories":[],"category_scores_codex":[0.00009841978,0.00015451753,0.00030164135,0.00059089443,0.0000683909,0.00008195889,0.00021229571,0.00012772945,0.0017499677],"category_scores_gemma":[0.000177307,0.00014373129,0.00018169457,0.0018695234,0.000049496597,0.00010287259,0.000057156656,0.00016919617,0.00000972406],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00006742966,0.00095220073,0.04782664,0.004873448,0.0019532072,0.000052929736,0.00055880134,0.00001878777,0.8681431,0.009812105,0.04226081,0.023480544],"study_design_scores_gemma":[0.0004510621,0.000079113895,0.0018323669,0.00007662515,0.00037078798,0.000005570173,0.0006113308,0.0049079107,0.9643398,0.00024336389,0.026828337,0.0002537275],"about_ca_topic_score_codex":0.000025354393,"about_ca_topic_score_gemma":0.000004744226,"teacher_disagreement_score":0.09619671,"about_ca_system_score_codex":0.00010396508,"about_ca_system_score_gemma":0.000054912558,"threshold_uncertainty_score":0.99916255},"labels":[],"label_agreement":null},{"id":"W4403574475","doi":"10.1016/j.lwt.2024.116925","title":"Antibacterial activity and mechanism of combination natural essential oils from oregano and cinnamon against enterotoxigenic Escherichia coli K99","year":2024,"lang":"en","type":"article","venue":"LWT","topic":"Essential Oils and Antimicrobial Activity","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":"Agriculture and Agri-Food Canada","funders":"Natural Science Foundation of Beijing Municipality","keywords":"Enterotoxigenic Escherichia coli; Microbiology; Escherichia coli; Essential oil; Chemistry; Antibacterial activity; Mechanism (biology); Biology; Food science; Traditional medicine; Bacteria; Medicine; Biochemistry; Enterotoxin","score_opus":0.006103213579114089,"score_gpt":0.20093346957055838,"score_spread":0.1948302559914443,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4403574475","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99831235,0.00014583231,0.0000263125,0.00045006053,0.00067771843,0.00016674004,0.00011025058,0.00005083091,0.00005990837],"genre_scores_gemma":[0.99938285,0.0001781266,0.000043548258,0.00004420053,0.0002328488,0.00000320574,0.00006454427,0.000001772287,0.0000489099],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99920505,0.00006915709,0.0001382627,0.00031343158,0.000116866635,0.00015724654],"domain_scores_gemma":[0.9997259,0.00008471046,0.000069348236,0.000036635436,0.000028581566,0.00005483865],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00006069817,0.00013904089,0.00020770401,0.000012921271,0.00010860491,0.00015802753,0.000079731035,0.000098886,0.00005749543],"category_scores_gemma":[0.000011601864,0.000064541004,0.00006358152,0.00013550888,0.00007927468,0.00028522618,0.00010322343,0.00013036118,0.0000027096996],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00006820663,0.000080729835,0.0001424888,0.000031474417,0.000025471863,0.0000055128617,0.0000635037,3.4160557e-8,0.98060954,0.0005438636,0.000024369549,0.018404827],"study_design_scores_gemma":[0.00018478544,0.0001253902,0.021210527,0.00007051696,0.000023980834,0.0000016915583,0.000012263911,0.00053862866,0.9768626,0.00065383496,0.00017745615,0.00013833001],"about_ca_topic_score_codex":0.0008773378,"about_ca_topic_score_gemma":0.0004571932,"teacher_disagreement_score":0.021068038,"about_ca_system_score_codex":0.000009565946,"about_ca_system_score_gemma":0.0000033385936,"threshold_uncertainty_score":0.26319057},"labels":[],"label_agreement":null},{"id":"W4403968601","doi":"10.1016/j.lwt.2024.116986","title":"Phenylpropanoid metabolism may dominate the black spot resistance of Chinese olive (Canarium album)","year":2024,"lang":"en","type":"article","venue":"LWT","topic":"Edible Oils Quality and Analysis","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":"Ministry of Agriculture","funders":"","keywords":"Phenylpropanoid; Botany; Black spot; Resistance (ecology); Biology; Horticulture; Ecology; Genetics; Gene","score_opus":0.009791512102675308,"score_gpt":0.26185785417651963,"score_spread":0.2520663420738443,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4403968601","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.88557655,0.015407393,0.00010993079,0.00365502,0.0003176209,0.000060436218,0.00016617513,0.00012569822,0.094581164],"genre_scores_gemma":[0.9460776,0.0010226836,0.0001351339,0.00014655764,0.0005319547,0.000011122939,0.000021191243,0.000025531883,0.052028235],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99871635,0.00005584835,0.0003427806,0.00031549842,0.0003226352,0.00024688855],"domain_scores_gemma":[0.9989831,0.00023231897,0.00010075309,0.0005502438,0.000069654874,0.00006393619],"candidate_categories":["insufficient_payload"],"consensus_categories":[],"category_scores_codex":[0.00020390576,0.00018849305,0.00032182763,0.000054250915,0.0000805549,0.000070763854,0.00039914646,0.00009563817,0.0012165306],"category_scores_gemma":[0.00010195488,0.0001192428,0.00025790292,0.0004827541,0.00023049452,0.000103352744,0.000077934434,0.00028338653,0.00010724147],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00022250548,0.00021132013,0.00070229114,0.011218189,0.0014220878,0.00018431172,0.015307057,0.00015293852,0.89378,0.059323374,0.015556711,0.0019192431],"study_design_scores_gemma":[0.00079375866,0.000012569388,0.00045744516,0.0010903564,0.0008987493,0.000008470141,0.0029235093,0.0023420297,0.79335624,0.030725837,0.16662881,0.0007622243],"about_ca_topic_score_codex":0.00030404472,"about_ca_topic_score_gemma":0.00038084635,"teacher_disagreement_score":0.15107208,"about_ca_system_score_codex":0.000024635332,"about_ca_system_score_gemma":0.00002175357,"threshold_uncertainty_score":0.9996965},"labels":[],"label_agreement":null},{"id":"W4404186637","doi":"10.1016/j.lwt.2024.117028","title":"Characterization and genome analysis of two Aeromonas phages isolated from various sources related to chilled chicken","year":2024,"lang":"en","type":"article","venue":"LWT","topic":"Bacteriophages and microbial interactions","field":"Environmental Science","cited_by":4,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Ministry of Education and Child Care","funders":"Natural Science Foundation of Jiangsu Province; National Natural Science Foundation of China","keywords":"Aeromonas; Genome; Biology; Microbiology; Computational biology; Genetics; Gene; Bacteria","score_opus":0.004323903133357911,"score_gpt":0.226825775711268,"score_spread":0.2225018725779101,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4404186637","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99805164,0.00008043377,0.00076859194,0.00023833856,0.00012734291,0.00016686085,0.00012968016,0.000056869932,0.00038022958],"genre_scores_gemma":[0.99754417,0.00004072753,0.00018471523,0.000103771265,0.000015818814,0.0000073847127,0.0002802479,0.000012139237,0.0018110347],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.999306,0.000027620463,0.0002064367,0.00027499007,0.00006999526,0.00011493882],"domain_scores_gemma":[0.9997131,0.000024442434,0.000050479746,0.00014594255,0.000004826041,0.000061200095],"candidate_categories":["insufficient_payload"],"consensus_categories":[],"category_scores_codex":[0.00003266459,0.000099189674,0.00017675094,0.00011187211,0.00007518899,0.00009373827,0.00008738025,0.000047075904,0.0040350882],"category_scores_gemma":[0.000004778439,0.00008910537,0.000067485926,0.0006634391,0.000049519873,0.00017219358,0.000098986086,0.00008472415,0.00019658475],"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":[0.000063973195,0.00003567512,0.00073198293,0.000002413701,0.0003182234,0.0000053214944,0.002509765,0.00020178134,0.9937579,0.000008377515,0.000008113613,0.0023564412],"study_design_scores_gemma":[0.0012348301,0.00016856148,0.9580722,0.000037838512,0.00096667855,0.000008437524,0.000057867557,0.0075005097,0.020465735,0.000057537247,0.011141129,0.0002886906],"about_ca_topic_score_codex":0.0016852787,"about_ca_topic_score_gemma":0.00037988357,"teacher_disagreement_score":0.9732922,"about_ca_system_score_codex":0.00003362623,"about_ca_system_score_gemma":0.0000015383914,"threshold_uncertainty_score":0.99687535},"labels":[],"label_agreement":null},{"id":"W4404206547","doi":"10.1016/j.lwt.2024.117005","title":"Enhancement of antioxidant properties of Eisenia bicyclis extracts through combination of green extractions: Parameter optimization and comparison","year":2024,"lang":"en","type":"article","venue":"LWT","topic":"Free Radicals and Antioxidants","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":"University of Saskatchewan","funders":"","keywords":"Antioxidant; Chemistry; Food science; Biochemistry","score_opus":0.03396639488722263,"score_gpt":0.27712283000923854,"score_spread":0.2431564351220159,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4404206547","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.98957956,0.0043360246,0.0048771617,0.00013046786,0.00008250456,0.0000894463,0.000020377642,0.000025546937,0.00085890753],"genre_scores_gemma":[0.99551386,0.0007177597,0.0033196486,0.000005346909,0.000022304865,0.000008791913,0.000011078992,0.000012806122,0.0003884225],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.999009,0.000017430555,0.00048353846,0.00017212775,0.00021641374,0.00010148499],"domain_scores_gemma":[0.999476,0.00006574478,0.00020301588,0.00015192424,0.00007952688,0.000023782826],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00005902885,0.00010273535,0.0002550045,0.000053797827,0.00002598878,0.000017135133,0.0000695179,0.00007952184,0.00016376124],"category_scores_gemma":[0.000043647688,0.00008621154,0.000056744044,0.0001275,0.00014498795,0.00022351723,0.000025859432,0.0000863453,0.0000013310492],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000028619485,0.0003644773,0.0011569806,0.001616003,0.000067957044,0.0000013349447,0.0005897766,0.00028455214,0.99070203,0.00060707936,0.000082621526,0.0044985637],"study_design_scores_gemma":[0.00026716836,0.00005891269,0.0006911424,0.0009635542,0.000058018355,0.0000040075306,0.0001830442,0.030654052,0.96644205,0.00023391344,0.00035386643,0.00009026373],"about_ca_topic_score_codex":0.000225379,"about_ca_topic_score_gemma":0.0000104433875,"teacher_disagreement_score":0.0303695,"about_ca_system_score_codex":0.000015281888,"about_ca_system_score_gemma":0.000011909868,"threshold_uncertainty_score":0.35156047},"labels":[],"label_agreement":null},{"id":"W4404361179","doi":"10.1016/j.lwt.2024.117053","title":"Ultrasound assisted ethanolic gelation of lentil protein to encapsulate β-carotene","year":2024,"lang":"en","type":"article","venue":"LWT","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":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Alberta","funders":"Natural Sciences and Engineering Research Council of Canada; Coordenação de Aperfeiçoamento de Pessoal de Nível Superior; University of Alberta","keywords":"Carotene; Ultrasound; Chemistry; Food science; Medicine; Radiology","score_opus":0.029579891557835525,"score_gpt":0.24594307829178347,"score_spread":0.21636318673394794,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4404361179","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9956738,0.00036014486,0.00004157491,0.00064847805,0.00023184507,0.0005777596,0.00004071102,0.00012913697,0.002296592],"genre_scores_gemma":[0.997912,0.0000032882938,0.00015292194,0.00003326473,0.00020104698,0.00006686322,0.000020539075,0.0000012984062,0.0016087716],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99901366,0.00007678259,0.0002436281,0.00024813507,0.00023917724,0.00017861334],"domain_scores_gemma":[0.9996967,0.0000717738,0.00004863195,0.00007372292,0.00004706882,0.000062131454],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00017614354,0.000100001285,0.00013929505,0.000021221776,0.000054284217,0.00006626096,0.00018687762,0.0000973712,0.00020228988],"category_scores_gemma":[0.00007504282,0.00003884227,0.000078268364,0.00045058556,0.000023578445,0.00009550562,0.00004243308,0.000088314795,0.00020938694],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0000060794296,0.000016912309,0.00019337866,0.000027280277,0.000013470005,0.000002507469,0.0000904071,0.0000039354477,0.97278064,0.0005472771,0.00019093633,0.026127163],"study_design_scores_gemma":[0.000059530023,0.00029618223,0.072036706,0.0003079239,0.00001242215,0.000023328612,0.000079237805,0.000074726,0.8962124,0.0012735379,0.02940836,0.00021564029],"about_ca_topic_score_codex":0.00030506597,"about_ca_topic_score_gemma":0.0001430836,"teacher_disagreement_score":0.07656825,"about_ca_system_score_codex":0.000030151887,"about_ca_system_score_gemma":0.0000030697463,"threshold_uncertainty_score":0.26913154},"labels":[],"label_agreement":null},{"id":"W4404413263","doi":"10.1016/j.lwt.2024.117056","title":"Effects of high hydrostatic pressure on folate and isoflavone contents, bioaccessibility, and physicochemical properties of soybean powder","year":2024,"lang":"en","type":"article","venue":"LWT","topic":"Phytoestrogen effects and research","field":"Medicine","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":"Hydrostatic pressure; Chemistry; Food science; Isoflavones; Materials science; Chemical engineering; Biochemistry","score_opus":0.015647984877002426,"score_gpt":0.27987247461146747,"score_spread":0.26422448973446505,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4404413263","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9880619,0.011055741,0.0000039888378,0.00024541092,0.00004173139,0.0004924665,0.000009984373,0.000019472203,0.0000692793],"genre_scores_gemma":[0.9995325,0.000092304705,0.000020169164,0.000035270605,0.000041572897,0.000012555099,0.0000030428944,0.000014160547,0.00024843193],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99926937,0.000041949723,0.00013771729,0.00021162015,0.00020064572,0.0001387075],"domain_scores_gemma":[0.99960387,0.00012288503,0.000022467253,0.00013385112,0.000040741124,0.00007616005],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000060359434,0.00009981264,0.0002968579,0.00005597339,0.00001807934,0.00001530534,0.000038456863,0.00005168247,0.00000456485],"category_scores_gemma":[0.0000754108,0.000059714297,0.000039576866,0.000084041516,0.00024004902,0.000049902406,0.00006648683,0.00014290614,0.0000014588893],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0002759544,0.00022877658,0.0013920072,0.009450612,0.00020284364,0.000022970697,0.00026592455,2.0927602e-7,0.9855194,0.0002959433,0.00007958879,0.0022657402],"study_design_scores_gemma":[0.0009516913,0.0008370628,0.012017553,0.0017871326,0.0001648213,0.000008641673,0.000021204933,0.0008225937,0.9829016,0.0004007734,0.000026511161,0.000060454346],"about_ca_topic_score_codex":0.00013147197,"about_ca_topic_score_gemma":9.767756e-7,"teacher_disagreement_score":0.0114705665,"about_ca_system_score_codex":0.000006116361,"about_ca_system_score_gemma":0.000010850949,"threshold_uncertainty_score":0.24350783},"labels":[],"label_agreement":null},{"id":"W4405097148","doi":"10.1016/j.lwt.2024.117166","title":"Construction of a tertiary model and uncertainty analysis for the effect of time, temperature, available chlorine concentration of slightly acidic electrolyzed water on salmonella enteritidis and background total bacteria counts on chicken","year":2024,"lang":"en","type":"article","venue":"LWT","topic":"Listeria monocytogenes in Food Safety","field":"Biochemistry, Genetics and Molecular Biology","cited_by":1,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Manitoba","funders":"","keywords":"Chlorine; Salmonella enteritidis; Salmonella; Bacteria; Chemistry; Microbiology; Food science; Biology; Organic chemistry","score_opus":0.014059715382201864,"score_gpt":0.2600442438029126,"score_spread":0.24598452842071072,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4405097148","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9987792,0.00045920428,0.00011852033,0.000032430587,0.00007722677,0.00021098813,0.00016412778,0.000003404521,0.00015489817],"genre_scores_gemma":[0.99921423,0.00018768232,0.000072663745,0.000014493468,0.000040154646,0.000016362423,0.0002519195,0.000008423577,0.00019406117],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9994916,0.00003332848,0.00015550389,0.0001775385,0.000059588107,0.000082464605],"domain_scores_gemma":[0.99974144,0.000026461108,0.00004195197,0.00014556966,0.000028784809,0.000015768821],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00008918553,0.000093507144,0.00016759496,0.000027167467,0.000022567847,0.000013810786,0.000040860417,0.00007393198,0.000020984646],"category_scores_gemma":[0.000006169862,0.00005731093,0.000063554166,0.0000453493,0.000101118465,0.0000047853255,0.000027819353,0.000030909156,8.36317e-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":[0.0009066768,0.000009349639,0.00039866258,0.00010288421,0.00036150296,1.9384748e-7,0.000020824466,0.00017470536,0.99761295,0.000053180524,0.00009986473,0.00025920896],"study_design_scores_gemma":[0.0004220307,0.0006354884,0.00041327058,0.00002343657,0.0002081154,0.000005851554,0.0000041294065,0.006293641,0.99172026,0.00001363275,0.00020203475,0.000058086032],"about_ca_topic_score_codex":0.000009545287,"about_ca_topic_score_gemma":0.0000023413468,"teacher_disagreement_score":0.0061189355,"about_ca_system_score_codex":0.000008499404,"about_ca_system_score_gemma":0.000007841031,"threshold_uncertainty_score":0.23370717},"labels":[],"label_agreement":null},{"id":"W4405184156","doi":"10.1016/j.lwt.2024.117160","title":"Cryo-protective effect of ice-binding proteins produced by Pseudomonas fluorescens AQP671 on wholegrain wheat bread dough during freezing and frozen storage","year":2024,"lang":"en","type":"article","venue":"LWT","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":4,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Lallemand (Canada)","funders":"European Regional Development Fund; Eesti Teadusagentuur","keywords":"Food science; Pseudomonas fluorescens; Chemistry; Congelation; Ice cream; Wheat bread; Wheat flour; Biology; Bacteria; Physics; Genetics","score_opus":0.010262423367540527,"score_gpt":0.22071586374658977,"score_spread":0.21045344037904926,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4405184156","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.995205,0.0011656997,0.000007234665,0.0005958963,0.00027464257,0.0020597964,0.00014916935,0.00022933952,0.00031324266],"genre_scores_gemma":[0.99886394,0.000009042824,0.000027908958,0.000011490978,0.00040460686,0.00025785636,0.000018970626,0.0000067796045,0.00039939964],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9978228,0.000321598,0.00031319045,0.00072883035,0.00039692863,0.00041663472],"domain_scores_gemma":[0.99927944,0.0003064923,0.00010987396,0.00015966833,0.000036679678,0.000107820946],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0004787579,0.0003088814,0.00041687198,0.000045191086,0.00027216686,0.00016545477,0.00029291908,0.00017952337,0.000029539355],"category_scores_gemma":[0.00021045859,0.0001270417,0.00011732583,0.00038268027,0.00009474121,0.00020968742,0.00015125512,0.00036908235,0.000041799867],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000119668184,0.000033269007,0.0004150867,0.00030991298,0.000040226954,0.00002855142,0.00037339792,0.0000028601369,0.9876484,0.000065869695,0.00017939138,0.010783313],"study_design_scores_gemma":[0.00029552812,0.001169839,0.0017025713,0.0009310628,0.000021867201,0.00001823263,0.000097221186,0.000070014656,0.9947445,0.00006953128,0.00059675984,0.00028290087],"about_ca_topic_score_codex":0.000705004,"about_ca_topic_score_gemma":0.00008198049,"teacher_disagreement_score":0.010500412,"about_ca_system_score_codex":0.00010901296,"about_ca_system_score_gemma":0.0000039730426,"threshold_uncertainty_score":0.51806104},"labels":[],"label_agreement":null},{"id":"W4405364376","doi":"10.1016/j.lwt.2024.117222","title":"Analysis of volatile profiles and taste characteristics in sous-vide cooked chicken breast based on HS-SPME-GC-MS and E-tongue","year":2024,"lang":"en","type":"article","venue":"LWT","topic":"Advanced Chemical Sensor Technologies","field":"Engineering","cited_by":6,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Ministry of Agriculture","funders":"","keywords":"Taste; Chicken breast; Gas chromatography–mass spectrometry; Food science; Chemistry; Sous vide; Electronic tongue; Chromatography; Tongue; Mass spectrometry; Medicine","score_opus":0.004707246490829378,"score_gpt":0.20532110510624663,"score_spread":0.20061385861541725,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4405364376","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9980228,0.00026243585,0.00072597206,0.00008635266,0.000030657422,0.00009450823,0.00019935147,0.00030204369,0.00027589913],"genre_scores_gemma":[0.99921095,0.00006492001,0.00060238846,0.000012665581,0.000014321617,0.0000110594565,0.00004138031,0.000021050058,0.0000212584],"study_design_codex":"bench_or_experimental","study_design_gemma":"simulation_or_modeling","domain_scores_codex":[0.9993874,0.0000063687517,0.00019663347,0.00017986704,0.000082197555,0.00014754699],"domain_scores_gemma":[0.99964625,0.00011863448,0.000023280807,0.00016902064,0.000011481223,0.000031356605],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000017933293,0.00012900778,0.00028086212,0.0002430686,0.000011610402,0.000022496562,0.00006656445,0.00009560569,0.000021572843],"category_scores_gemma":[0.000047730206,0.00011842953,0.000032219265,0.00043812918,0.00007117754,0.000054126896,0.000029705743,0.00017374908,0.0000020223551],"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":[0.00006487693,0.00006142275,0.10906558,0.0010140806,0.0004601778,0.00007770131,0.00038967692,0.019635411,0.8252619,0.0003268028,0.00021492537,0.04342745],"study_design_scores_gemma":[0.00019295448,0.000028438837,0.09532618,0.00020110713,0.00014021329,0.0000042198053,0.000050456973,0.77601236,0.1272126,0.0001675626,0.00044366973,0.00022025483],"about_ca_topic_score_codex":0.00001358777,"about_ca_topic_score_gemma":0.000016935372,"teacher_disagreement_score":0.7563769,"about_ca_system_score_codex":0.000031711348,"about_ca_system_score_gemma":0.0000010215372,"threshold_uncertainty_score":0.4829416},"labels":[],"label_agreement":null},{"id":"W4405408994","doi":"10.1016/j.lwt.2024.117233","title":"Nutrient and heavy metals composition of dried fish varieties from Bangladesh","year":2024,"lang":"en","type":"article","venue":"LWT","topic":"Aquaculture Nutrition and Growth","field":"Agricultural and Biological Sciences","cited_by":3,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Manitoba","funders":"Social Sciences and Humanities Research Council of Canada","keywords":"Fish <Actinopterygii>; Composition (language); Heavy metals; Nutrient; Dried fish; Fishery; Biology; Chemistry; Environmental chemistry; Ecology; Art","score_opus":0.015136071730182487,"score_gpt":0.21608136529161184,"score_spread":0.20094529356142934,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4405408994","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99260616,0.0011844537,0.00004562629,0.0043447707,0.000080464044,0.000090263995,0.00024256644,0.000068050605,0.0013376682],"genre_scores_gemma":[0.99884117,0.00010691087,0.00011151795,0.00035617733,0.00014265277,0.000005355447,0.0002350358,4.303278e-7,0.00020077986],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99954575,0.00002987293,0.00010844566,0.00014052737,0.00010075615,0.00007462905],"domain_scores_gemma":[0.99979705,0.00009886371,0.000020288637,0.000019488813,0.00002339141,0.000040915238],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000030317775,0.00006190256,0.00010793213,0.0000060183365,0.00005356766,0.00005919027,0.000048725513,0.000055470686,0.000337566],"category_scores_gemma":[0.000004597143,0.000022882235,0.000048782615,0.0001250704,0.000051049952,0.00007701008,0.000021752265,0.00005282015,0.000011020481],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00007004085,0.00012523314,0.00059686456,0.000040924435,0.000049700597,0.000008537744,0.00051537814,2.6051308e-7,0.9466377,0.02810375,0.016737135,0.0071145114],"study_design_scores_gemma":[0.00029450023,0.0003272283,0.06555577,0.00015647599,0.00007089834,0.000010221355,0.0007368548,0.0001525064,0.5948934,0.03520512,0.302328,0.0002690504],"about_ca_topic_score_codex":0.000121018835,"about_ca_topic_score_gemma":0.000051024006,"teacher_disagreement_score":0.3517443,"about_ca_system_score_codex":0.0000052617584,"about_ca_system_score_gemma":6.0449617e-7,"threshold_uncertainty_score":0.36961108},"labels":[],"label_agreement":null},{"id":"W4405565176","doi":"10.1016/j.lwt.2024.117252","title":"Sulfur improves cookie-making quality by modulating protein composition and structure in wheat grown under shading","year":2024,"lang":"en","type":"article","venue":"LWT","topic":"Crop Yield and Soil Fertility","field":"Agricultural and Biological Sciences","cited_by":2,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Ministry of Agriculture","funders":"National Key Research and Development Program of China; Sichuan Province Science and Technology Support Program; National Natural Science Foundation of China","keywords":"Shading; Sulfur; Composition (language); Quality (philosophy); Chemistry; Materials science; Environmental science; Computer science; Metallurgy; Art; Computer graphics (images); Physics","score_opus":0.019998986154984088,"score_gpt":0.2634836244822245,"score_spread":0.24348463832724043,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4405565176","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9979014,0.00045255953,0.000012258361,0.0010948876,0.00005610158,0.0001529996,0.00003078941,0.00006112294,0.0002378746],"genre_scores_gemma":[0.9996817,0.0000027234664,0.000036623678,0.00010450551,0.00007909293,0.0000047138956,0.00003213027,7.2672515e-7,0.000057788704],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.99927217,0.000058221194,0.0001628305,0.00025339483,0.00009547438,0.00015789938],"domain_scores_gemma":[0.99981976,0.000086418506,0.000022012908,0.000028875176,0.000011346244,0.00003156666],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0001011073,0.00008948691,0.00011168955,0.0000071870545,0.00011273514,0.00015517599,0.0000568376,0.00007820815,0.000060943727],"category_scores_gemma":[0.0000133761605,0.00003664909,0.000028722328,0.00012848766,0.000030782026,0.00014195222,0.000040412935,0.00014140308,0.0000010583732],"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":[0.000011265858,0.000009554066,0.0034870917,0.000034374287,0.0000027071403,0.0000016386314,0.00014486529,0.0000032846783,0.9595981,0.00092785596,0.000017364911,0.035761878],"study_design_scores_gemma":[0.00014890263,0.00009210328,0.89272654,0.00032651366,0.00000772253,0.000007643638,0.00076726504,0.0046016737,0.08462615,0.015674012,0.00064706866,0.00037440742],"about_ca_topic_score_codex":0.0006523934,"about_ca_topic_score_gemma":0.001086585,"teacher_disagreement_score":0.88923943,"about_ca_system_score_codex":0.000028029217,"about_ca_system_score_gemma":0.0000013021296,"threshold_uncertainty_score":0.14963657},"labels":[],"label_agreement":null},{"id":"W4406109297","doi":"10.1016/j.lwt.2025.117335","title":"Synergistic effects of black pepper Nano-emulsion and Lactobacillus acidophilus against Salmonella enteritidis in food systems","year":2025,"lang":"en","type":"article","venue":"LWT","topic":"Essential Oils and Antimicrobial Activity","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 Guelph","funders":"Iran National Science Foundation","keywords":"Salmonella enteritidis; Lactobacillus acidophilus; Pepper; Food science; Salmonella; Emulsion; Microbiology; Biology; Bacteria; Probiotic; Biochemistry","score_opus":0.00562382341134832,"score_gpt":0.1902723925619475,"score_spread":0.18464856915059918,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4406109297","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99785084,0.00046850598,0.0000050399617,0.0003095157,0.0002524065,0.00018297347,0.000025562127,0.000017502129,0.00088765],"genre_scores_gemma":[0.9994522,0.00022475216,0.0000042017928,0.00006217131,0.000050973165,0.000004679474,0.000011443812,7.186361e-7,0.00018888139],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9992922,0.000073281735,0.00017276326,0.00021389562,0.000078281795,0.00016957219],"domain_scores_gemma":[0.9996661,0.00017286552,0.000057314886,0.000041001294,0.000024628886,0.00003809887],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000041822663,0.00011131778,0.00023597176,0.000017895103,0.00005488636,0.00003728179,0.00009593892,0.00008287124,0.0000048217844],"category_scores_gemma":[0.000042769203,0.00004761787,0.000052353225,0.00021339118,0.00010207264,0.00005983127,0.00008530293,0.00006844089,0.0000033532385],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000020909547,0.00010419128,0.00244865,0.00022135589,0.000009538073,0.000007173638,0.000030866348,0.000009083365,0.99149853,0.00035771832,0.000075460215,0.005216527],"study_design_scores_gemma":[0.00067323697,0.00043394705,0.10112249,0.0013471122,0.000024599292,0.0000022644922,0.00018997614,0.00027111673,0.89342004,0.00025221525,0.0019449006,0.00031806907],"about_ca_topic_score_codex":0.0005162721,"about_ca_topic_score_gemma":0.00043421562,"teacher_disagreement_score":0.09867384,"about_ca_system_score_codex":0.000014215188,"about_ca_system_score_gemma":0.0000014210904,"threshold_uncertainty_score":0.19418003},"labels":[],"label_agreement":null},{"id":"W4406309089","doi":"10.1016/j.lwt.2025.117356","title":"Enhancement of taste of low-sodium dry-cured mackerel (Scomberomorus niphonius) via the light fermentation with Lactobacillus plantarum R-1","year":2025,"lang":"en","type":"article","venue":"LWT","topic":"Protein Hydrolysis and Bioactive Peptides","field":"Biochemistry, Genetics and Molecular Biology","cited_by":0,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Ministry of Agriculture","funders":"Innovative Research Group Project of the National Natural Science Foundation of China","keywords":"Food science; Lactobacillus plantarum; Fermentation; Taste; Mackerel; Chemistry; Biology; Fishery; Lactic acid; Bacteria; Fish <Actinopterygii>","score_opus":0.003856554628817654,"score_gpt":0.21823687735877553,"score_spread":0.21438032272995788,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4406309089","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99282485,0.0004983831,0.0028482284,0.00041771785,0.0000829162,0.00031992703,0.000038694285,0.0000040738128,0.0029651849],"genre_scores_gemma":[0.99838305,0.00008591337,0.0002622313,0.00015005698,0.000030981366,0.00003517859,0.0001005034,0.000007391787,0.0009446978],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99921083,0.00004815934,0.00023113546,0.0002154357,0.00014279137,0.00015163251],"domain_scores_gemma":[0.9994188,0.0000070223427,0.00017251966,0.00030886423,0.000069434005,0.000023359968],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00007223657,0.00013167226,0.00017292141,0.000032835836,0.00005066506,0.000009266369,0.00017674905,0.000072330804,0.00003464002],"category_scores_gemma":[0.0000072175158,0.000083364685,0.00007186329,0.00010092039,0.00010127248,0.0000038536373,0.00008321572,0.000057851976,0.0000032611006],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00043710117,0.00012746933,0.0019475284,0.00006549926,0.00021259303,9.472952e-7,0.00006933333,0.000012783404,0.995173,0.00008754942,0.00035434926,0.001511849],"study_design_scores_gemma":[0.0006336554,0.0003360201,0.0034626822,0.00006707564,0.000050551444,0.0000017205163,0.000087948196,0.00003528095,0.99277705,0.000065209024,0.002387821,0.00009497324],"about_ca_topic_score_codex":0.00009521617,"about_ca_topic_score_gemma":0.00011682406,"teacher_disagreement_score":0.005558171,"about_ca_system_score_codex":0.000015209533,"about_ca_system_score_gemma":0.000022819308,"threshold_uncertainty_score":0.3399513},"labels":[],"label_agreement":null},{"id":"W4406756902","doi":"10.1016/j.lwt.2025.117419","title":"Fermenting of flaxseed cake with Lactiplantibacillus plantarum K06 to increase its application as food ingredient - The effect on changes in protein and phenolic profiles, cyanogenic glycoside degradation, and functional properties","year":2025,"lang":"en","type":"article","venue":"LWT","topic":"Food composition and properties","field":"Nursing","cited_by":11,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Canadian International Grains Institute","funders":"Ministerstwo Edukacji i Nauki","keywords":"Ingredient; Food science; Glycoside; Degradation (telecommunications); Chemistry; Functional food; Fermentation; Biochemistry; Organic chemistry; Computer science","score_opus":0.010886100461781496,"score_gpt":0.2059160151724515,"score_spread":0.19502991471067002,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4406756902","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.994826,0.0003710148,0.000012021221,0.0026070878,0.000053052147,0.0016508582,0.000014539099,0.000035605804,0.0004297873],"genre_scores_gemma":[0.9989663,0.0000038435815,0.000030292096,0.00036576684,0.000030907195,0.00042422648,0.000028033897,0.000010423452,0.00014024002],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.999181,0.00012262007,0.0001516245,0.00023099621,0.00016185126,0.00015191395],"domain_scores_gemma":[0.9996703,0.00005391183,0.00007021557,0.00012610458,0.00004424597,0.000035224715],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00012885786,0.00013728693,0.0001507267,0.00015461045,0.00017601745,0.000044192075,0.000058617763,0.000051539922,0.0000028965758],"category_scores_gemma":[0.00004480263,0.000086162385,0.00001144227,0.00021162708,0.000046583045,0.000065101536,0.000046299443,0.00012963796,0.0000031832603],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.019095246,0.000099691526,0.012379365,0.00075429573,0.000107824846,0.0000015700311,0.002422542,0.00012678839,0.92767006,0.0005547994,0.00009474101,0.036693085],"study_design_scores_gemma":[0.0010901464,0.003412657,0.023622552,0.00059175293,0.000037336395,0.00001779539,0.00025943617,0.0003103747,0.9691211,0.00003851417,0.0013659267,0.00013241704],"about_ca_topic_score_codex":0.00040234358,"about_ca_topic_score_gemma":0.0009944468,"teacher_disagreement_score":0.041451037,"about_ca_system_score_codex":0.00005175701,"about_ca_system_score_gemma":0.000010879423,"threshold_uncertainty_score":0.35136},"labels":[],"label_agreement":null},{"id":"W4406788641","doi":"10.1016/j.lwt.2025.117429","title":"Effects of triple-frequency orthogonal ultrasound-assisted freezing on the quality properties of large yellow croaker (Larimichthys crocea)","year":2025,"lang":"en","type":"article","venue":"LWT","topic":"Meat and Animal Product Quality","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":"Ministry of Agriculture","funders":"National Key Research and Development Program of China; Agriculture Research System of China","keywords":"Quality (philosophy); Fishery; Biology; Physics","score_opus":0.044380067175231006,"score_gpt":0.2724812992457608,"score_spread":0.2281012320705298,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4406788641","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9946827,0.0005032182,0.000004951803,0.0014005366,0.00015776545,0.00030736614,0.000031418032,0.000030862513,0.0028811588],"genre_scores_gemma":[0.99821466,0.000016582102,0.000021241727,0.0004487418,0.0000774254,0.000012106142,0.000010617422,8.4629187e-7,0.0011977818],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99847686,0.00036422128,0.00040176223,0.00026436985,0.00026774703,0.00022501174],"domain_scores_gemma":[0.998987,0.0005631451,0.00017906466,0.00011401779,0.0001241465,0.000032581982],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0006125431,0.00014108254,0.00028973605,0.000011240022,0.00019536189,0.000024687624,0.00031062626,0.00008761052,0.00011095388],"category_scores_gemma":[0.0009447771,0.00004362735,0.00016668485,0.00035525733,0.00015155869,0.00006042337,0.00005596811,0.00015291758,0.0000067606074],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000089311776,0.00027176077,0.010234183,0.00018816836,0.000034395063,5.79933e-7,0.0001292398,1.1192182e-7,0.9701093,0.016838867,0.00046475464,0.0016393438],"study_design_scores_gemma":[0.00016511593,0.000113560294,0.37050438,0.00013359364,0.000020505595,4.4915498e-7,0.00019561342,0.0000022948047,0.62675655,0.0011897605,0.000824712,0.00009346228],"about_ca_topic_score_codex":0.00035335738,"about_ca_topic_score_gemma":0.00029541296,"teacher_disagreement_score":0.36027017,"about_ca_system_score_codex":0.000013189223,"about_ca_system_score_gemma":0.000009648636,"threshold_uncertainty_score":0.17790717},"labels":[],"label_agreement":null},{"id":"W4407005038","doi":"10.1016/j.lwt.2025.117445","title":"Enhancing understanding of microstructure-texture relationship in doughnuts: A comparative study of deep-fat and hot-air frying","year":2025,"lang":"en","type":"article","venue":"LWT","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":"McGill University","funders":"","keywords":"Microstructure; Texture (cosmology); Materials science; Food science; Artificial intelligence; Metallurgy; Computer science; Chemistry","score_opus":0.03907159402469491,"score_gpt":0.2683191021846701,"score_spread":0.2292475081599752,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4407005038","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9989528,0.00027080206,0.000028878285,0.00008632032,0.000017775066,0.0000863811,0.0000042921138,0.0000058881287,0.0005468534],"genre_scores_gemma":[0.99987686,0.0000040015334,0.00004145977,0.000013761071,0.000012923309,0.0000021542953,0.000006934396,2.0739847e-7,0.000041704356],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.9994657,0.000040386305,0.0002038683,0.00014055066,0.00006720388,0.00008227142],"domain_scores_gemma":[0.9996451,0.00019933881,0.000084104635,0.00003338373,0.00002190008,0.000016145901],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00005433687,0.000068745525,0.00019842344,0.000018837785,0.00008135883,0.000009327299,0.00007559847,0.000059131482,0.000016753282],"category_scores_gemma":[0.000025970545,0.000030420088,0.000031540112,0.0004890956,0.000045093962,0.00004596953,0.000037243408,0.00009552687,1.306973e-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":[0.00005110469,0.000082730476,0.20443168,0.00003457135,0.00004279804,0.0000010506747,0.0040918095,0.00004159285,0.79040784,0.0005686672,0.000014424134,0.00023171231],"study_design_scores_gemma":[0.0005696025,0.00020044818,0.6177869,0.00017457962,0.00008008939,0.0000011117821,0.13027282,0.00018223347,0.24450848,0.00602429,0.000030927076,0.00016856175],"about_ca_topic_score_codex":0.00018690326,"about_ca_topic_score_gemma":0.0036953127,"teacher_disagreement_score":0.5458994,"about_ca_system_score_codex":0.000021966129,"about_ca_system_score_gemma":0.0000011314022,"threshold_uncertainty_score":0.20620713},"labels":[],"label_agreement":null},{"id":"W4407264081","doi":"10.1016/j.lwt.2025.117504","title":"Physicochemical properties of edible films formed by phase separation of zein and hydroxypropyl methylcellulose","year":2025,"lang":"en","type":"article","venue":"LWT","topic":"Nanocomposite Films for Food Packaging","field":"Materials Science","cited_by":9,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Guelph","funders":"Natural Sciences and Engineering Research Council of Canada; China Scholarship Council","keywords":"Phase (matter); Chemistry; Chemical engineering; Materials science; Chromatography; Organic chemistry","score_opus":0.01152944680205496,"score_gpt":0.28247818628675486,"score_spread":0.2709487394846999,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4407264081","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.997599,0.0005391025,0.00056976586,0.000073930394,0.000092631024,0.00016427261,0.00002539331,0.000023012932,0.0009129052],"genre_scores_gemma":[0.9979933,0.0000063476905,0.0016769194,0.000025720403,0.00001197184,0.000015961095,0.000013527309,0.000006206641,0.00025007132],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9993278,0.00002659408,0.00022745375,0.00015781504,0.00013262972,0.00012770682],"domain_scores_gemma":[0.9996415,0.000025731812,0.00010014104,0.00015909267,0.000046852092,0.000026707261],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00008521548,0.00008146776,0.0001826957,0.000051144434,0.000034669236,0.00001701447,0.000110305664,0.00004690365,0.00003988804],"category_scores_gemma":[0.000027389566,0.00007022417,0.000033448297,0.00014382033,0.00011669979,0.00015146937,0.000068211724,0.000045234265,0.000004998193],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00009418445,0.00013033391,0.000033525717,0.00021352354,0.000010488004,2.2051313e-7,0.00035256692,0.000003973576,0.9965078,0.00034184958,0.0020263945,0.00028513887],"study_design_scores_gemma":[0.0006615852,0.00009907823,0.000003925672,0.00010908182,0.000025960442,6.8076173e-7,0.00005614779,0.0008840821,0.9975638,0.00031709447,0.0002118474,0.0000667124],"about_ca_topic_score_codex":0.000060001927,"about_ca_topic_score_gemma":0.0000013390037,"teacher_disagreement_score":0.001814547,"about_ca_system_score_codex":0.000007834673,"about_ca_system_score_gemma":0.000014029831,"threshold_uncertainty_score":0.28636584},"labels":[],"label_agreement":null},{"id":"W4409534374","doi":"10.1016/j.lwt.2025.117756","title":"Wheat bran arabinoxylan and whey protein isolate conjugates: Synthesis, characterization, and applications in O/W emulsions","year":2025,"lang":"en","type":"article","venue":"LWT","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":3,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Agriculture and Agri-Food Canada","funders":"National Natural Science Foundation of China","keywords":"Arabinoxylan; Bran; Food science; Whey protein; Conjugate; Characterization (materials science); Protein isolate; Chemistry; Whey protein isolate; Chemical engineering; Materials science; Nanotechnology; Biochemistry; Organic chemistry; Polysaccharide; Mathematics; Engineering","score_opus":0.009091814360792675,"score_gpt":0.21113579381019792,"score_spread":0.20204397944940525,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4409534374","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9953006,0.00030278476,0.00007242488,0.0026428723,0.000023716537,0.0009272039,0.000044276883,0.000051242925,0.0006349138],"genre_scores_gemma":[0.99871516,0.00006304162,0.000024930121,0.000106228894,0.000042507596,0.0004351874,0.000026292888,7.4945706e-7,0.000585888],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.99928665,0.00006887704,0.00018957148,0.0002509333,0.000058848138,0.00014511649],"domain_scores_gemma":[0.99974465,0.000070733506,0.000045720877,0.00006513943,0.000025133662,0.00004861154],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000081423364,0.00009744846,0.00014879293,0.000022522065,0.00017302242,0.00007461727,0.000113506554,0.000079745514,0.000024954996],"category_scores_gemma":[0.000044479737,0.00004217299,0.00001555241,0.000225456,0.000055082302,0.00009321985,0.00006332395,0.0000726059,0.0000073365386],"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":[0.000006651778,0.000031419775,0.019790541,0.000027174568,0.0000050561857,3.9779835e-7,0.00006230341,1.2138925e-7,0.95392513,0.0019507501,0.000015874368,0.024184577],"study_design_scores_gemma":[0.00027596197,0.00011339019,0.82691014,0.00040179523,0.000017339014,0.000005990677,0.0004618377,0.00021441471,0.08964221,0.0029608742,0.078613795,0.00038222809],"about_ca_topic_score_codex":0.00019173216,"about_ca_topic_score_gemma":0.00051433535,"teacher_disagreement_score":0.8642829,"about_ca_system_score_codex":0.000012187377,"about_ca_system_score_gemma":0.000002126558,"threshold_uncertainty_score":0.17197646},"labels":[],"label_agreement":null},{"id":"W4410539930","doi":"10.1016/j.lwt.2025.117942","title":"Glycation improved the oxidative stability of myofibrillar protein emulsion: Effect of pH","year":2025,"lang":"en","type":"article","venue":"LWT","topic":"Muscle metabolism and nutrition","field":"Biochemistry, Genetics and Molecular Biology","cited_by":2,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Ministry of Education and Child Care","funders":"Earmarked Fund for China Agriculture Research System; Priority Academic Program Development of Jiangsu Higher Education Institutions; National Natural Science Foundation of China","keywords":"Glycation; Myofibril; Oxidative phosphorylation; Chemistry; Emulsion; Biochemistry; Biophysics; Chromatography; Biology; Receptor","score_opus":0.004617079708548233,"score_gpt":0.24201076918702738,"score_spread":0.23739368947847914,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4410539930","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9970034,0.0008520761,0.00084428844,0.00012651162,0.000062443694,0.00049317256,0.000019807136,0.000003203711,0.0005951317],"genre_scores_gemma":[0.9995916,0.0000424312,0.00015799109,0.000017977773,0.00004372104,0.000035470857,0.000045044624,0.000003255552,0.00006250679],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99944705,0.0001504817,0.00014732945,0.00013307796,0.000057054716,0.000064995336],"domain_scores_gemma":[0.9995065,0.000022020564,0.0000821856,0.00029368498,0.0000846108,0.000010998651],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0001499427,0.00006294917,0.00011758104,0.000015899863,0.000027338763,0.0000030014612,0.000089572684,0.000065257176,0.000008055407],"category_scores_gemma":[0.0001558613,0.0000419784,0.000063154665,0.000093703835,0.00007093711,0.0000020690375,0.000049642003,0.00002883553,4.0421946e-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":[0.00025970675,0.000025544696,0.0007441728,0.00013855899,0.000018703937,2.187695e-8,0.000022516211,4.5181295e-7,0.99390006,0.00018410324,0.000074189105,0.004631999],"study_design_scores_gemma":[0.0004877488,0.00022977607,0.0067293677,0.000023011422,0.000018528017,1.450795e-7,0.000020557522,0.000022487066,0.98858213,0.00014917062,0.003701144,0.000035936017],"about_ca_topic_score_codex":0.00002388556,"about_ca_topic_score_gemma":0.0000061521737,"teacher_disagreement_score":0.005985195,"about_ca_system_score_codex":0.0000035282803,"about_ca_system_score_gemma":0.000007429577,"threshold_uncertainty_score":0.17118295},"labels":[],"label_agreement":null},{"id":"W4411114261","doi":"10.1016/j.lwt.2025.117983","title":"Characterization, fermentation, and volatile profile of distilled beverages produced from defective maple syrup","year":2025,"lang":"en","type":"article","venue":"LWT","topic":"Plant-Derived Bioactive Compounds","field":"Chemistry","cited_by":1,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Université de Sherbrooke","funders":"Natural Sciences and Engineering Research Council of Canada; Canadian Network for Research and Innovation in Machining Technology, Natural Sciences and Engineering Research Council of Canada","keywords":"Food science; Fermentation; Chemistry; Maple; Distilled water; Botany; Biology; Chromatography","score_opus":0.005825248632974349,"score_gpt":0.22180652561318367,"score_spread":0.21598127698020933,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4411114261","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99469066,0.000055043707,0.00049360446,0.0001232914,0.00008841745,0.00016268896,0.00074890297,0.000055343953,0.0035820617],"genre_scores_gemma":[0.99571615,0.00001658709,0.00022887628,0.00003888537,0.000048288082,0.000051549345,0.0013347623,0.000010356889,0.0025545664],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9992774,0.00002261031,0.0001942272,0.00028907962,0.000101849444,0.00011484305],"domain_scores_gemma":[0.99944943,0.00007991279,0.00012649706,0.00019641349,0.000117293515,0.00003046788],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000021494876,0.00012486325,0.00019027479,0.000044146993,0.0000748128,0.000027626835,0.00009672826,0.00006574886,0.00045928208],"category_scores_gemma":[0.000096977805,0.0001222728,0.0000276102,0.00011787726,0.000055809836,0.00011042509,0.000070728776,0.000077721,0.0000059156055],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00007925511,0.000050031977,0.07156686,0.00008399865,0.000089596426,0.0000011683929,0.00050943065,3.0289982e-7,0.9262945,0.000092926806,0.00026899253,0.0009629086],"study_design_scores_gemma":[0.00043866792,0.000008578927,0.23136996,0.00006400492,0.00003307336,7.604949e-7,0.00012814315,0.00015199248,0.76654977,0.00040848137,0.000752555,0.00009399905],"about_ca_topic_score_codex":0.00007814236,"about_ca_topic_score_gemma":0.000013862359,"teacher_disagreement_score":0.15980309,"about_ca_system_score_codex":0.00005105237,"about_ca_system_score_gemma":0.000022494767,"threshold_uncertainty_score":0.50288165},"labels":[],"label_agreement":null},{"id":"W4411341306","doi":"10.1016/j.lwt.2025.118040","title":"Comparative analysis of flavoromic and metabolomic profiling differences between red, firm and non-exudative (RFN) and pale, soft and exudative (PSE) pork","year":2025,"lang":"en","type":"article","venue":"LWT","topic":"Meat and Animal Product Quality","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 Toronto","funders":"Shenyang Science and Technology Bureau; Department of Education of Liaoning Province","keywords":"Profiling (computer programming); Metabolomics; Biology; Bioinformatics; Computer science","score_opus":0.04755481497083739,"score_gpt":0.2909519383621628,"score_spread":0.24339712339132544,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4411341306","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9970749,0.0016130455,0.000012919496,0.00050142524,0.000017609083,0.00023806108,0.0001287932,0.000013037915,0.00040022304],"genre_scores_gemma":[0.99926627,0.00023439324,0.00020947699,0.00003608095,0.000040132483,0.000007146729,0.00005086234,4.6045423e-7,0.0001551586],"study_design_codex":"observational","study_design_gemma":"observational","domain_scores_codex":[0.9988819,0.00013835341,0.00026831118,0.00045223164,0.00009947006,0.00015972936],"domain_scores_gemma":[0.99918735,0.0004837958,0.0001463067,0.00004909283,0.000060546427,0.00007293168],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00022857102,0.00016904937,0.00065393583,0.000043715077,0.00019626475,0.000052924952,0.00008580748,0.0000726152,0.000026210202],"category_scores_gemma":[0.000055041273,0.00007150782,0.00004052103,0.0004539724,0.0003352082,0.00010269307,0.00014046134,0.00010985028,3.6491363e-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":[0.00007728396,0.000028755432,0.8373961,0.00004147656,0.0004971906,5.278687e-7,0.0013257818,3.6664446e-7,0.15121984,0.00047523767,0.00002867042,0.008908786],"study_design_scores_gemma":[0.00016919003,0.00014941259,0.9797046,0.000030152534,0.0004206455,2.9699927e-7,0.0021361622,0.00021636648,0.01553983,0.0014369977,0.000056672736,0.00013963635],"about_ca_topic_score_codex":0.0003233997,"about_ca_topic_score_gemma":0.00030944633,"teacher_disagreement_score":0.14230855,"about_ca_system_score_codex":0.00000504989,"about_ca_system_score_gemma":0.0000033562596,"threshold_uncertainty_score":0.2916004},"labels":[],"label_agreement":null},{"id":"W4412421773","doi":"10.1016/j.lwt.2025.118154","title":"Metabolic variation in sea buckthorn berries during yearly natural fermentation via non-targeted metabolomics","year":2025,"lang":"en","type":"article","venue":"LWT","topic":"Phytochemical and Pharmacological Studies","field":"Medicine","cited_by":3,"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 Infection and Immunity; National Key Research and Development Program of China","keywords":"Metabolomics; Fermentation; Variation (astronomy); Biology; Food science; Bioinformatics","score_opus":0.0092351358270657,"score_gpt":0.29096259172787364,"score_spread":0.28172745590080794,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4412421773","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9957768,0.0015762247,0.00014694351,0.0009736509,0.00029538892,0.00026468246,0.0000050606727,0.000041930332,0.0009193601],"genre_scores_gemma":[0.9977396,0.00014550994,0.00052901305,0.00067221536,0.00009979741,0.00004731828,0.000025654073,0.0000047799635,0.00073610235],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.99935085,0.000026646681,0.00018403448,0.0001677654,0.00010339692,0.00016732753],"domain_scores_gemma":[0.9997853,0.000032707143,0.000036649715,0.00006549697,0.00004344099,0.00003638817],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000047319907,0.00009876671,0.00024342167,0.00007140096,0.000059495593,0.000010366662,0.000045913497,0.000059417358,0.00005136201],"category_scores_gemma":[0.00006308283,0.000077543344,0.00005319116,0.00033748415,0.000030028254,0.0000741241,0.000047638638,0.00019600356,0.000015835329],"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":[0.00023537113,0.00008988214,0.025153214,0.000051724226,0.000113575705,0.000006047812,0.0002914613,0.0000074054797,0.9716582,0.0001266546,0.0001563778,0.0021101143],"study_design_scores_gemma":[0.0010026627,0.000013419474,0.7159613,0.000016347281,0.00008871056,0.0000011314683,0.000023882007,0.00035760892,0.2811395,0.0008401417,0.0004958998,0.0000593891],"about_ca_topic_score_codex":0.00011674248,"about_ca_topic_score_gemma":0.000016885248,"teacher_disagreement_score":0.6908081,"about_ca_system_score_codex":0.000053328782,"about_ca_system_score_gemma":0.000007809627,"threshold_uncertainty_score":0.31621256},"labels":[],"label_agreement":null},{"id":"W4412421804","doi":"10.1016/j.lwt.2025.118145","title":"Integrated metabolomic and transcriptomic analysis reveals the molecular basis of flavor formation in fresh edible Chinese olive (Canarium album): Insights into flavonoid and amino acid metabolism","year":2025,"lang":"en","type":"article","venue":"LWT","topic":"Edible Oils Quality and Analysis","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":"Ministry of Agriculture","funders":"Ministry of Agriculture and Rural Affairs of the People's Republic of China; Chinese Academy of Agricultural Sciences; Natural Science Foundation of Fujian Province","keywords":"Metabolomics; Flavonoid; Flavor; Transcriptome; Biology; Amino acid metabolism; Chemistry; Botany; Food science; Metabolism; Biochemistry; Gene; Bioinformatics; Gene expression; Antioxidant","score_opus":0.005596786557240248,"score_gpt":0.23808758273174135,"score_spread":0.2324907961745011,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4412421804","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.97918165,0.017364101,0.0018240209,0.0005619129,0.000046685484,0.000097804266,0.000043232372,0.000025960346,0.00085463544],"genre_scores_gemma":[0.9953704,0.0033268775,0.00059000787,0.0003364182,0.00002983137,0.000035349734,0.00011866977,0.000011955108,0.0001804897],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9982789,0.00019250343,0.0007066739,0.00037561439,0.00021745237,0.00022886004],"domain_scores_gemma":[0.999,0.00014357595,0.00021418199,0.00044771825,0.00011974939,0.000074765296],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00026147443,0.0002711064,0.00079152745,0.00064365054,0.000118467855,0.00007033495,0.00027986756,0.0001881215,0.00008866889],"category_scores_gemma":[0.00016307949,0.0001935026,0.0002373699,0.002056127,0.00016998796,0.0003003647,0.00007358198,0.0002952249,0.000001266302],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000067611254,0.000061089144,0.0036784045,0.00076544704,0.0013105178,0.000004854245,0.00459491,0.00010390118,0.98641557,0.002093252,0.00007359394,0.00083088054],"study_design_scores_gemma":[0.0009303094,0.000009253234,0.0036172264,0.00015501669,0.0027284417,0.0000012856863,0.0031594113,0.009850463,0.9730873,0.0059788944,0.00022408781,0.00025831515],"about_ca_topic_score_codex":0.0032989646,"about_ca_topic_score_gemma":0.008170182,"teacher_disagreement_score":0.016188754,"about_ca_system_score_codex":0.00004415762,"about_ca_system_score_gemma":0.000020979396,"threshold_uncertainty_score":0.7890807},"labels":[],"label_agreement":null},{"id":"W4412659077","doi":"10.1016/j.lwt.2025.118168","title":"Effects of high-pressure processing on physicochemical, structural and emulsifying properties of chicken myofibrillar proteins","year":2025,"lang":"en","type":"article","venue":"LWT","topic":"Meat and Animal Product Quality","field":"Agricultural and Biological Sciences","cited_by":5,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"McGill University","funders":"Special Project for Research and Development in Key areas of Guangdong Province","keywords":"Myofibril; Chemistry; Food science; Materials science; Biochemistry","score_opus":0.015747488137855162,"score_gpt":0.22756861691757677,"score_spread":0.2118211287797216,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4412659077","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9977959,0.0014084734,6.426332e-7,0.00035358605,0.000027046479,0.000255581,0.0000047862873,0.000020067895,0.00013394798],"genre_scores_gemma":[0.9997082,0.000010029372,0.000054633198,0.00004267645,0.00008394604,0.0000059647346,0.0000026667974,5.3732924e-7,0.00009136326],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99939877,0.000042325777,0.00014291491,0.00018983298,0.000116684285,0.000109452485],"domain_scores_gemma":[0.9997765,0.00003750343,0.00007858558,0.000037508566,0.000048678226,0.000021251097],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000040737064,0.00009086652,0.00020503625,0.000006793516,0.000082418155,0.00001804229,0.00009696716,0.000048491776,0.0000048642905],"category_scores_gemma":[0.00008028206,0.000031884876,0.00003303302,0.00014027079,0.000100601894,0.00006097028,0.000060435104,0.00006045363,3.2212637e-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":[0.00005867879,0.00002302898,0.0007986865,0.0008301004,0.000011990897,1.2456408e-7,0.0001096846,9.480403e-7,0.97964275,0.0005048294,0.000015129244,0.01800407],"study_design_scores_gemma":[0.00009522427,0.0001168751,0.05181657,0.00036801948,0.000017429495,1.9551437e-7,0.000050777995,0.000030080006,0.9464449,0.0008591663,0.00013279279,0.00006791603],"about_ca_topic_score_codex":0.00014309061,"about_ca_topic_score_gemma":0.000005393935,"teacher_disagreement_score":0.051017884,"about_ca_system_score_codex":0.0000027082708,"about_ca_system_score_gemma":0.0000022870433,"threshold_uncertainty_score":0.13002275},"labels":[],"label_agreement":null},{"id":"W4412738050","doi":"10.1016/j.lwt.2025.118257","title":"Development of high-protein functional crackers enriched with adaptogenic compounds","year":2025,"lang":"en","type":"article","venue":"LWT","topic":"Biochemical effects in animals","field":"Medicine","cited_by":1,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Manitoba","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Food science; Computer science; Psychology; Chemistry","score_opus":0.013940963784929912,"score_gpt":0.24994627415013465,"score_spread":0.23600531036520475,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4412738050","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9901876,0.00013880721,0.003631272,0.00055426947,0.000065906395,0.00025928422,0.000001272478,0.00004286526,0.0051187356],"genre_scores_gemma":[0.9564574,8.034355e-7,0.041353725,0.00035860314,0.00002977707,0.000030135892,0.000022275279,0.000008527635,0.0017387879],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9992791,0.000013466228,0.00018822252,0.00017016211,0.0002199855,0.00012905548],"domain_scores_gemma":[0.99960345,0.00004858447,0.000048621307,0.00016517975,0.00008169397,0.00005248542],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00006453452,0.00009690419,0.00021243677,0.00006287255,0.000032423035,0.000003731836,0.000056186524,0.00007564697,0.00014768881],"category_scores_gemma":[0.00005230905,0.00007398612,0.00003345233,0.00022386949,0.00008293093,0.000015260772,0.000039487277,0.00012326513,0.000024922285],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000487295,0.0001285356,0.0009118294,0.00017702478,0.00018290979,0.000004239216,0.000045720884,0.0000015138189,0.9906766,0.003404465,0.002065445,0.001914446],"study_design_scores_gemma":[0.0019956809,0.00018362256,0.059905116,0.00026515505,0.00006836547,0.000004767242,0.00005903813,0.000034638382,0.9309373,0.00021322853,0.0062271906,0.00010587653],"about_ca_topic_score_codex":0.0000098632245,"about_ca_topic_score_gemma":0.0000048915244,"teacher_disagreement_score":0.059739254,"about_ca_system_score_codex":0.00008325962,"about_ca_system_score_gemma":0.00009740691,"threshold_uncertainty_score":0.30170664},"labels":[],"label_agreement":null},{"id":"W4412764401","doi":"10.1016/j.lwt.2025.118259","title":"Analysis on the antioxidant capacities of four Monascus pigment components and their binding mechanisms with bovine serum albumin","year":2025,"lang":"en","type":"article","venue":"LWT","topic":"Microbial Metabolism and Applications","field":"Biochemistry, Genetics and Molecular Biology","cited_by":2,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Ministry of Agriculture","funders":"Wuhan Polytechnic University","keywords":"Monascus; Bovine serum albumin; Pigment; Antioxidant; Chemistry; Antioxidant capacity; Albumin; Food science; Serum albumin; Biochemistry; Organic chemistry","score_opus":0.009525107286846836,"score_gpt":0.20691501579674051,"score_spread":0.19738990850989369,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4412764401","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9918908,0.00018713063,0.007119615,0.00032471237,0.000019188994,0.0001258768,0.00009275641,0.0000034404839,0.00023650024],"genre_scores_gemma":[0.9988943,0.00012696639,0.00029950714,0.00015790651,0.000012352728,0.000015541525,0.000019289662,0.0000043426767,0.0004698157],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9996034,0.000027088947,0.00009388103,0.00014892411,0.000041498624,0.00008522142],"domain_scores_gemma":[0.99966973,0.000011829695,0.000048854166,0.00022834346,0.000024767569,0.000016480533],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000052518015,0.00008107784,0.00012190384,0.000051433042,0.00007658443,0.000010248164,0.00009362089,0.000031677027,0.0000068033646],"category_scores_gemma":[0.0000050884278,0.000046806304,0.000046151315,0.00015508266,0.0000648166,0.0000010897089,0.00004972923,0.00003186711,7.1347876e-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":[0.000027406557,0.000027192604,0.00036602942,0.000008627704,0.00024140922,1.4703669e-7,0.000052129657,0.000014715894,0.9939732,0.004881192,0.00010534516,0.0003026073],"study_design_scores_gemma":[0.00019075806,0.000057755824,0.00962314,0.000018029157,0.00011541386,0.0000010061701,0.00035187858,0.00006553828,0.98677987,0.00020060429,0.0025306337,0.000065397406],"about_ca_topic_score_codex":0.000038202983,"about_ca_topic_score_gemma":0.000039952516,"teacher_disagreement_score":0.009257111,"about_ca_system_score_codex":0.0000027236701,"about_ca_system_score_gemma":0.000004801612,"threshold_uncertainty_score":0.19087057},"labels":[],"label_agreement":null},{"id":"W4412980323","doi":"10.1016/j.lwt.2025.118276","title":"Effects of Alcalase and Flavourzyme from different manufacturers on the antigenicity and mechanisms of β-lactoglobulin","year":2025,"lang":"en","type":"article","venue":"LWT","topic":"Protein Hydrolysis and Bioactive Peptides","field":"Biochemistry, Genetics and Molecular Biology","cited_by":1,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Alberta","funders":"National Key Research and Development Program of China","keywords":"Antigenicity; Chemistry; Food science; Biology; Antigen; Immunology","score_opus":0.002843259828665068,"score_gpt":0.20006856879395776,"score_spread":0.1972253089652927,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4412980323","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.996458,0.0005486923,0.002421078,0.00022058586,0.000030480007,0.00017493614,0.00002593949,0.0000021402038,0.00011817041],"genre_scores_gemma":[0.9994129,0.00017234204,0.000089778165,0.00023022061,0.000014319239,0.0000074153736,0.000009574197,0.0000036635415,0.00005979122],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9995242,0.00005462748,0.00010310733,0.00017933697,0.00006159984,0.00007715083],"domain_scores_gemma":[0.9996741,0.00006808704,0.00006201409,0.00015783834,0.000014468512,0.000023491422],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00003781147,0.000096536474,0.00015094192,0.000018674657,0.00003101068,0.00000645585,0.000076864155,0.00007849768,0.0000053232516],"category_scores_gemma":[0.00004539163,0.000057686786,0.000050643226,0.000017399145,0.00008753162,0.0000010344093,0.00009312243,0.000048957918,1.9947285e-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":[0.00009746191,0.000048879996,0.0008628153,0.000034736513,0.00010721374,5.175514e-7,0.000011674456,8.7738556e-7,0.99584967,0.0014225068,0.000058803133,0.0015048259],"study_design_scores_gemma":[0.0002973163,0.00015474195,0.035579365,0.000038980295,0.000039374514,1.9319661e-7,0.000017576343,0.000026861753,0.9604007,0.003275793,0.000115785006,0.000053285148],"about_ca_topic_score_codex":0.00006605257,"about_ca_topic_score_gemma":0.000016014166,"teacher_disagreement_score":0.035448957,"about_ca_system_score_codex":0.000002665837,"about_ca_system_score_gemma":0.0000031620368,"threshold_uncertainty_score":0.23523988},"labels":[],"label_agreement":null},{"id":"W4412999517","doi":"10.1016/j.lwt.2025.118298","title":"Effect of solid-stated fermented grasshopper (S. purpurascens) on gluten-free bread: a nutritional, textural and rheological approach","year":2025,"lang":"en","type":"article","venue":"LWT","topic":"Insect Utilization and Effects","field":"Agricultural and Biological Sciences","cited_by":1,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"","funders":"Consejo Superior de Investigaciones Científicas; Instituto Tecnológico y de Estudios Superiores de Monterrey; University of Manitoba","keywords":"Grasshopper; Gluten free; Food science; Rheology; Fermentation; Gluten; Mathematics; Chemistry; Biology; Materials science; Ecology; Composite material","score_opus":0.007751893565224815,"score_gpt":0.2474411954070779,"score_spread":0.23968930184185308,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4412999517","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99470025,0.000102062826,0.000020300882,0.001288136,0.00007948453,0.00038222873,0.00008221164,0.00007047617,0.0032748561],"genre_scores_gemma":[0.99838,0.000039725626,0.000030061108,0.0007229502,0.000037729093,0.000033504242,0.00021014849,7.2027643e-7,0.0005451589],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.9990004,0.0002161025,0.00016547945,0.00025685792,0.00015706259,0.00020411798],"domain_scores_gemma":[0.9994252,0.00035388093,0.00004690918,0.00006664958,0.0000504945,0.00005692134],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00013493841,0.00014663844,0.00023548745,0.000025592522,0.000134688,0.000024642644,0.00016439913,0.00012085727,0.00011900352],"category_scores_gemma":[0.00014987878,0.00005175234,0.000075868295,0.00034546744,0.00011488916,0.000045076813,0.00007917559,0.00010632877,0.0000063047287],"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":[0.0031270965,0.0016222356,0.04704111,0.0005219889,0.00020909612,0.000031092204,0.00012660408,0.000054510063,0.7542913,0.027907204,0.077038154,0.088029586],"study_design_scores_gemma":[0.006381284,0.006777474,0.8079245,0.00043412662,0.00014078761,0.0000726343,0.00019355213,0.0070562717,0.15326358,0.003745738,0.013142338,0.0008676885],"about_ca_topic_score_codex":0.0000423713,"about_ca_topic_score_gemma":0.000020623984,"teacher_disagreement_score":0.7608834,"about_ca_system_score_codex":0.000015746262,"about_ca_system_score_gemma":0.0000018224079,"threshold_uncertainty_score":0.21103993},"labels":[],"label_agreement":null},{"id":"W4413052714","doi":"10.1016/j.lwt.2025.118290","title":"Impact of high-pressure homogenization on the physicochemical characteristics of pea and potato protein isolates: Implications for tuned properties in aqueous system","year":2025,"lang":"en","type":"article","venue":"LWT","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":5,"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":"Technion-Israel Institute of Technology; Azrieli Foundation; Partnership for Research and Innovation in the Mediterranean Area; European Commission","keywords":"Homogenization (climate); Aqueous solution; High pressure; Pea protein; Materials science; Chemistry; Chemical engineering; Food science; Biological system; Biology; Thermodynamics; Physics; Engineering; Physical chemistry; Ecology","score_opus":0.01960226371996729,"score_gpt":0.23250982058053626,"score_spread":0.21290755686056897,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4413052714","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99790806,0.00017738267,0.000021865146,0.0005353156,0.000017356144,0.0011144654,0.00015398335,0.000016073896,0.0000555039],"genre_scores_gemma":[0.9996455,0.0000026692899,0.000013756824,0.000008281225,0.00003216586,0.00022945956,0.000018287088,8.449566e-7,0.000049085815],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99945813,0.00005092585,0.00022087901,0.00012919705,0.000047980597,0.00009287095],"domain_scores_gemma":[0.99959815,0.000082951374,0.00012946088,0.00008017372,0.00009551449,0.0000137586885],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000069109556,0.000075738324,0.00017894836,0.00001111328,0.000052980842,0.00001573778,0.00014699099,0.00005647732,0.0000017666268],"category_scores_gemma":[0.000094887735,0.000024778314,0.0000464661,0.00016826748,0.00004485688,0.00002717719,0.000034921748,0.000042800406,3.9309538e-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":[0.00006057272,0.00006742136,0.0034394555,0.00013668386,0.000024906916,3.402422e-8,0.00007468377,0.0000031740267,0.98740447,0.003640986,0.00002231353,0.0051253033],"study_design_scores_gemma":[0.00034721315,0.0008371448,0.39826876,0.0009961327,0.00004333124,0.0000022185166,0.0003482868,0.0009981653,0.5964602,0.0013507962,0.00015409123,0.00019364317],"about_ca_topic_score_codex":0.00034200665,"about_ca_topic_score_gemma":0.000021407819,"teacher_disagreement_score":0.3948293,"about_ca_system_score_codex":0.000020618392,"about_ca_system_score_gemma":0.000005745162,"threshold_uncertainty_score":0.10104303},"labels":[],"label_agreement":null},{"id":"W4413327930","doi":"10.1016/j.lwt.2025.118361","title":"Sensitive and visual detection for Atlantic salmon in processed foods using PCR-CRISPR/Cas12a system","year":2025,"lang":"en","type":"article","venue":"LWT","topic":"CRISPR and Genetic Engineering","field":"Biochemistry, Genetics and Molecular Biology","cited_by":4,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"McGill University","funders":"Tianjin Science and Technology Program; Tianjin Normal University; McGill University","keywords":"CRISPR; Fishery; Computational biology; Biology; Computer science; Genetics; Gene","score_opus":0.006664097715005281,"score_gpt":0.3085424933126722,"score_spread":0.30187839559766694,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4413327930","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.8100205,0.00027338997,0.18929398,0.000012936577,0.000106119536,0.00019339386,0.0000018353577,0.000010580307,0.000087241184],"genre_scores_gemma":[0.9992596,0.00001534784,0.00055369653,0.000021705351,0.000076378594,0.000017176195,0.000011011003,0.000009829218,0.000035263976],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99952316,0.000013155679,0.000107581836,0.00019384526,0.000030741245,0.0001315158],"domain_scores_gemma":[0.9998519,0.000011112984,0.000019911035,0.00006122778,0.000035252287,0.000020638014],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000049551447,0.000083784296,0.00009783303,0.00005468801,0.000039184382,0.000017709182,0.00002370719,0.00008778723,1.251624e-7],"category_scores_gemma":[0.000029444946,0.000087782304,0.000025230238,0.00008440633,0.00001212447,0.0000021559686,0.000027489663,0.0000358646,1.7958266e-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":[0.00006416148,0.000010023339,0.0008458825,0.0003249337,0.000018579272,0.0000018975311,0.000034649664,0.00036649773,0.9963208,0.000022274411,0.0000066444377,0.0019836952],"study_design_scores_gemma":[0.00046514627,0.0000999781,0.0026694196,0.000088158624,0.000022308868,0.00001680842,0.00040019167,0.030501029,0.9652817,0.0000064525266,0.00034752864,0.000101275975],"about_ca_topic_score_codex":0.00004771287,"about_ca_topic_score_gemma":0.000120951634,"teacher_disagreement_score":0.18923907,"about_ca_system_score_codex":0.000018245815,"about_ca_system_score_gemma":0.000009726278,"threshold_uncertainty_score":0.35796583},"labels":[],"label_agreement":null},{"id":"W4413840298","doi":"10.1016/j.lwt.2025.118426","title":"On the optimisation of water droplet encapsulation within fat crystal shells","year":2025,"lang":"en","type":"article","venue":"LWT","topic":"Food Chemistry and Fat Analysis","field":"Agricultural and Biological Sciences","cited_by":0,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Toronto Metropolitan University","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Encapsulation (networking); Materials science; Chemical engineering; Mechanics; Chemistry; Nanotechnology; Computer science; Physics; Engineering","score_opus":0.010495488045118077,"score_gpt":0.1943032867960954,"score_spread":0.18380779875097733,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4413840298","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9912345,0.0000072063967,0.000008640403,0.0019760279,0.00002889385,0.000037635342,0.000004429872,0.000009270522,0.0066934116],"genre_scores_gemma":[0.9984421,0.0000019257075,0.000013856575,0.00015528679,0.000033095934,0.0000025985566,0.00004415288,1.3021868e-7,0.0013068696],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9996603,0.000020098656,0.00009855922,0.00008353519,0.00007737257,0.000060146787],"domain_scores_gemma":[0.99984306,0.00006202458,0.000027150943,0.000035979756,0.000022241058,0.000009565891],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00005202417,0.000042467917,0.000054989512,0.0000037470547,0.00007215561,0.000015305657,0.00008482107,0.00003690242,0.0006759174],"category_scores_gemma":[0.00001745014,0.000010504351,0.000046404755,0.00011122282,0.000025018686,0.000024622594,0.00001687,0.000037741673,0.000009881539],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000010716248,0.000017813913,0.00017434724,0.0000026651783,0.000009901598,1.15781006e-7,0.00008064478,0.0002032162,0.9967918,0.0012855507,0.0003801322,0.0010431233],"study_design_scores_gemma":[0.000031401003,0.000034366614,0.0016494207,0.000010805845,0.000012537369,1.1544484e-7,0.0002018276,0.0005957056,0.99411076,0.0026298047,0.00068573817,0.00003753522],"about_ca_topic_score_codex":0.00003390956,"about_ca_topic_score_gemma":0.000017994822,"teacher_disagreement_score":0.0072076,"about_ca_system_score_codex":0.000005877093,"about_ca_system_score_gemma":4.0224302e-7,"threshold_uncertainty_score":0.74008214},"labels":[],"label_agreement":null},{"id":"W4414377827","doi":"10.1016/j.lwt.2025.118526","title":"Investigating the microstructural and cryoprotective superiority of fructooligosaccharides and sugar alcohols for maintaining peeled white shrimp (Litopenaeus vannamei) quality after repeated freeze-thaw cycles","year":2025,"lang":"en","type":"article","venue":"LWT","topic":"Meat and Animal Product Quality","field":"Agricultural and Biological Sciences","cited_by":3,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Innovation Cluster (Canada)","funders":"Faculty of Agro-Industry, Chiang Mai University; University of Phayao; Chiang Mai University","keywords":"Shrimp; Sorbitol; Sugar; Cryoprotectant; Inulin; Trisodium citrate; Limiting; Rockfish; Tenderness","score_opus":0.03197185808655094,"score_gpt":0.29035871355685827,"score_spread":0.2583868554703073,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4414377827","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99596643,0.00049305364,0.000008567394,0.0025179104,0.00006989875,0.0006058589,0.00020476893,0.00003300774,0.00010047432],"genre_scores_gemma":[0.99877423,0.000015846248,0.0005772685,0.00037395017,0.00011096607,0.00004441789,0.000020022988,0.0000013501617,0.00008192642],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.99855703,0.0002370524,0.00039135158,0.00042947778,0.00012233165,0.00026275107],"domain_scores_gemma":[0.9991739,0.00037493178,0.0001423694,0.0001034172,0.0001404754,0.00006493412],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0007057231,0.00017709548,0.00032346873,0.000011721616,0.00037242757,0.00012518842,0.00017447611,0.000095796226,0.000034738165],"category_scores_gemma":[0.0006837978,0.00006794547,0.00007546702,0.00018829113,0.00036860668,0.00014733613,0.00018551707,0.00016546747,3.1720057e-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":[0.000109839675,0.00000862061,0.39583856,0.000053432992,0.000024810834,4.35434e-7,0.0008702607,3.7857615e-7,0.5964342,0.0011385096,0.000026359952,0.005494637],"study_design_scores_gemma":[0.00021155237,0.00010405859,0.90552586,0.00006341901,0.000021667547,0.0000032697626,0.0024833845,0.00002931936,0.0779003,0.013359079,0.00014723394,0.00015087957],"about_ca_topic_score_codex":0.0022100266,"about_ca_topic_score_gemma":0.0015905658,"teacher_disagreement_score":0.5185339,"about_ca_system_score_codex":0.000011316905,"about_ca_system_score_gemma":0.00000687553,"threshold_uncertainty_score":0.33409137},"labels":[],"label_agreement":null},{"id":"W4414798389","doi":"10.1016/j.lwt.2025.118586","title":"Flatbread and consumers from the Mediterranean area: preference, perception, and innovation acceptance","year":2025,"lang":"en","type":"article","venue":"LWT","topic":"Consumer Attitudes and Food Labeling","field":"Medicine","cited_by":0,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Manitoba","funders":"Horizon 2020; Horizon 2020 Framework Programme; European Commission","keywords":"Taste; Mediterranean climate; Consumption (sociology); Openness to experience; Consumer behaviour; Country of origin; Mediterranean diet","score_opus":0.05509849762235815,"score_gpt":0.302559447916313,"score_spread":0.24746095029395487,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4414798389","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9886905,0.003572563,0.0004031059,0.0041950517,0.00014922519,0.00019391421,0.000011456502,0.000031155596,0.002753017],"genre_scores_gemma":[0.9972497,0.00042073574,0.00043744108,0.0013725102,0.000041728537,0.0000097220645,0.000034473433,0.000004424499,0.0004292544],"study_design_codex":"observational","study_design_gemma":"observational","domain_scores_codex":[0.99951047,0.000013399405,0.00014417588,0.00016724347,0.00007924181,0.000085475294],"domain_scores_gemma":[0.9996206,0.000097320524,0.000030856692,0.0001501571,0.000076237935,0.000024793106],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00005727488,0.000076438395,0.00012077656,0.00006222203,0.000094398114,0.000031885833,0.000039517214,0.000048074617,0.00014379606],"category_scores_gemma":[0.00007678407,0.000051820403,0.000010615449,0.00026208116,0.00010123452,0.000050596158,0.00003950386,0.00012248392,0.0000034238221],"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":[0.00012302415,0.000030358859,0.58276796,0.00008426424,0.00027830884,0.0000032609678,0.0022305432,2.089335e-7,0.027087804,0.0022110788,0.003088483,0.38209468],"study_design_scores_gemma":[0.00091293757,0.000028890472,0.982733,0.00026563898,0.00022466484,0.0000071034715,0.0005900028,0.00043364553,0.00023666552,0.0005918552,0.013899512,0.00007606235],"about_ca_topic_score_codex":0.00012533911,"about_ca_topic_score_gemma":0.0001108824,"teacher_disagreement_score":0.39996505,"about_ca_system_score_codex":0.000011616631,"about_ca_system_score_gemma":0.000012564016,"threshold_uncertainty_score":0.21131746},"labels":[],"label_agreement":null},{"id":"W4414939023","doi":"10.1016/j.lwt.2025.118597","title":"Novel antimicrobial compounds from fermented food-derived Lacticaseibacillus paracasei B1 and Lactiplantibacillus plantarum O24 strains: Genomic and proteomic analysis","year":2025,"lang":"en","type":"article","venue":"LWT","topic":"Probiotics and Fermented Foods","field":"Agricultural and Biological Sciences","cited_by":4,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Calgary","funders":"Natural Sciences and Engineering Research Council of Canada; Faculty of Veterinary Medicine, University of Calgary; Polska Akademia Nauk","keywords":"Fermentation; Antimicrobial; Lactobacillus paracasei; Fermentation in food processing","score_opus":0.0147266744784503,"score_gpt":0.21151892130105682,"score_spread":0.19679224682260651,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4414939023","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.995855,0.00016684263,0.00011123437,0.0010929727,0.00010705704,0.0003781773,0.0018423573,0.000062174106,0.00038418153],"genre_scores_gemma":[0.99812496,0.00016410959,0.0004430015,0.00042708244,0.00006580126,0.000008160688,0.0006612739,0.000001796485,0.00010382944],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.9986602,0.00005262798,0.00029065207,0.0005344624,0.00010888414,0.00035318392],"domain_scores_gemma":[0.9995409,0.00009510484,0.000112678696,0.00009842565,0.000030761395,0.00012210872],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00007909463,0.00025125194,0.00040936074,0.000059828864,0.00031977598,0.00020798387,0.00017236614,0.00016002974,0.000052384545],"category_scores_gemma":[0.000013533162,0.00012473171,0.000098940116,0.0004033822,0.00014214442,0.000098305965,0.00018547189,0.00019725542,0.0000050279264],"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":[0.00013624801,0.00014773961,0.008016021,0.00001322065,0.0006073197,0.000011408898,0.000062884064,0.000004753612,0.9889409,0.00013612268,0.000108763605,0.0018146113],"study_design_scores_gemma":[0.0016114897,0.0005056405,0.93997145,0.000070669106,0.00081204623,0.000059836515,0.00033530977,0.0017029213,0.05200858,0.0002902842,0.0020438293,0.0005879731],"about_ca_topic_score_codex":0.0007757504,"about_ca_topic_score_gemma":0.0012033017,"teacher_disagreement_score":0.9369323,"about_ca_system_score_codex":0.000040212315,"about_ca_system_score_gemma":0.000007969062,"threshold_uncertainty_score":0.5086412},"labels":[],"label_agreement":null},{"id":"W4414946534","doi":"10.1016/j.lwt.2025.118606","title":"Optimization of synthetic antioxidant combinations to enhance oxidative stability and nutrient preservation in edible oils","year":2025,"lang":"en","type":"article","venue":"LWT","topic":"Edible Oils Quality and Analysis","field":"Chemistry","cited_by":2,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Ministry of Agriculture","funders":"National Key Research and Development Program of China","keywords":"Antioxidant; Peroxide value; DPPH; Oleic acid; Lipid oxidation; Acid value; Oxidative phosphorylation; Soybean oil; Fatty acid","score_opus":0.014206687209757854,"score_gpt":0.2942815908842865,"score_spread":0.28007490367452864,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4414946534","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9416277,0.00011725588,0.05309397,0.0009367597,0.000024227247,0.00007776702,0.00001996952,0.00001707082,0.0040852795],"genre_scores_gemma":[0.9969711,0.00017176867,0.002424664,0.00003990719,0.0000069668918,0.000030269755,0.00001926408,0.0000031955317,0.00033289936],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9992503,0.00004472165,0.00028344983,0.00020340555,0.00012225457,0.000095883646],"domain_scores_gemma":[0.9993754,0.00018248003,0.0000770662,0.00020774997,0.00012818551,0.00002913549],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00016905271,0.0000670585,0.00015797635,0.0001079143,0.00004242888,0.000016456708,0.000083504805,0.000052490483,0.00015932685],"category_scores_gemma":[0.00043160157,0.000071032366,0.000026112055,0.00055036345,0.000043858097,0.00014039369,0.000051989384,0.00006735994,0.0000010134363],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00008795561,0.0014933556,0.026833884,0.0030025563,0.00008157851,0.0000011366362,0.0035509698,0.013132699,0.92190117,0.028035715,0.00014708338,0.0017319229],"study_design_scores_gemma":[0.00022652336,0.000012686009,0.0005607309,0.00037294804,0.000022651471,6.468066e-8,0.00063877756,0.010759486,0.98423713,0.003048882,0.000048718066,0.000071377304],"about_ca_topic_score_codex":0.00015755183,"about_ca_topic_score_gemma":0.00010261239,"teacher_disagreement_score":0.062336013,"about_ca_system_score_codex":0.000046152883,"about_ca_system_score_gemma":0.000014618673,"threshold_uncertainty_score":0.2896616},"labels":[],"label_agreement":null},{"id":"W4415395855","doi":"10.1016/j.lwt.2025.118616","title":"Extraction of anthocyanins from cranberry pomace using HIUS and NADES: Antioxidant and antifungal activity","year":2025,"lang":"en","type":"article","venue":"LWT","topic":"Phytochemicals and Antioxidant Activities","field":"Medicine","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 Alberta","funders":"Natural Sciences and Engineering Research Council of Canada; Fundación para el futuro de Colombia; University of Alberta","keywords":"Anthocyanin; Bilberry; Pomace; Extraction (chemistry); Antioxidant; Ergosterol; Fusarium; Phenols","score_opus":0.01694889664346877,"score_gpt":0.3207448649393394,"score_spread":0.30379596829587063,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4415395855","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9961859,0.0012319234,0.0009369119,0.0002035906,0.00013089857,0.00014047047,0.000035220823,0.000031524294,0.001103556],"genre_scores_gemma":[0.9981552,0.0003570556,0.0011376163,0.00005730562,0.00008112651,0.000001716665,0.0000029652208,0.000009547541,0.00019746153],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99932104,0.000027826361,0.00015380944,0.00023816549,0.00011607846,0.00014310298],"domain_scores_gemma":[0.9995476,0.00013320342,0.00008621322,0.00013892482,0.00003818366,0.000055863016],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000049918697,0.00012418996,0.00032518807,0.00009029326,0.00007079495,0.000020146214,0.000027729793,0.00009697188,0.000020416586],"category_scores_gemma":[0.000057188907,0.00011362982,0.000046007768,0.00012173619,0.00014841623,0.00018033278,0.000044953198,0.00015791331,3.5620948e-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":[0.00018647303,0.000119316115,0.03046642,0.00015888191,0.000061313025,0.000015612914,0.00009581213,3.7990017e-7,0.9649912,0.00008972907,0.00006422841,0.00375063],"study_design_scores_gemma":[0.0006764707,0.000040255134,0.3318499,0.00040059353,0.00010626289,0.000042390173,0.00015239515,0.0010597754,0.66510934,0.00026132143,0.00021823765,0.0000830731],"about_ca_topic_score_codex":0.00042444334,"about_ca_topic_score_gemma":0.000011218792,"teacher_disagreement_score":0.3013835,"about_ca_system_score_codex":0.000023922556,"about_ca_system_score_gemma":0.000024625511,"threshold_uncertainty_score":0.46336898},"labels":[],"label_agreement":null},{"id":"W4415687895","doi":"10.1016/j.lwt.2025.118680","title":"Protein isolates derived from pea seeds pre-treated with radio frequency: Changes in global proteomes and impacts on nutritional and functional properties","year":2025,"lang":"en","type":"article","venue":"LWT","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":4,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Saskatchewan; Agriculture and Agri-Food Canada; Plant Biotechnology Institute","funders":"National Research Council Canada; Agriculture and Agri-Food Canada","keywords":"Proteome; Emulsion; Globulin; Circular dichroism; Proteomics; Enzyme; Thermal stability; Protein aggregation; Pea protein","score_opus":0.017626638911006732,"score_gpt":0.2019989681931389,"score_spread":0.18437232928213215,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4415687895","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9947717,0.0010558765,0.0000017756787,0.0025347946,0.000023282348,0.0011958161,0.00010057121,0.000061338586,0.00025480514],"genre_scores_gemma":[0.999159,0.00002101095,0.0000817339,0.000100148405,0.00009856342,0.00036313312,0.00003941922,9.405869e-7,0.00013606552],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.9991305,0.00008356116,0.00013027435,0.0003158103,0.00014289106,0.00019696748],"domain_scores_gemma":[0.9997681,0.00003661356,0.00005090631,0.00004416319,0.000044394892,0.000055837656],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00005863665,0.000161638,0.00018303464,0.000018921595,0.00012825578,0.000092833376,0.0000758321,0.00010046186,0.000034053402],"category_scores_gemma":[0.000031947322,0.000059280697,0.000015320076,0.00021043958,0.00010837232,0.000104823244,0.00004332789,0.000090862726,0.000004060564],"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":[0.00037678584,0.000093542134,0.1509764,0.000041992145,0.00004261174,0.0000056791937,0.00007693086,0.0000013902544,0.84566236,0.00032865038,0.000038107533,0.002355533],"study_design_scores_gemma":[0.0005857853,0.00078967784,0.89128476,0.00069071923,0.000008761869,0.000009315403,0.00015677177,0.000060628536,0.10440754,0.0016176923,0.00020526412,0.0001830847],"about_ca_topic_score_codex":0.0020420074,"about_ca_topic_score_gemma":0.0032222138,"teacher_disagreement_score":0.7412548,"about_ca_system_score_codex":0.000059608363,"about_ca_system_score_gemma":0.000010009389,"threshold_uncertainty_score":0.3086918},"labels":[],"label_agreement":null},{"id":"W4416410545","doi":"10.1016/j.lwt.2025.118779","title":"Ultralow phosphorus achievement in vegetable oil degumming: Synergistic effects of citric acid chelation and trace NaOH flocculation","year":2025,"lang":"en","type":"article","venue":"LWT","topic":"Edible Oils Quality and Analysis","field":"Chemistry","cited_by":0,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Ministry of Agriculture","funders":"National Key Research and Development Program of China; Science and Technology Department of Hubei Province; Jilin Province Key R&D Plan Project; Ministry of Science and Technology of the People's Republic of China","keywords":"Citric acid; Flocculation; Chelation; Sodium hydroxide; Phosphorus; Vegetable oil; Lipase; Fatty acid; Refining (metallurgy)","score_opus":0.005442262213410443,"score_gpt":0.23210109754328115,"score_spread":0.22665883532987072,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4416410545","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.98921674,0.0047621443,0.0017944142,0.000088346584,0.000056126584,0.000027490634,0.0000027005947,0.00002276672,0.0040292516],"genre_scores_gemma":[0.9967409,0.00049425097,0.00045993653,0.000024715036,0.000026257883,0.00001539888,0.000025903535,0.000006105086,0.002206557],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9991813,0.000030820436,0.0002837986,0.00020589418,0.0001494024,0.00014881234],"domain_scores_gemma":[0.99948,0.00019651875,0.000094098184,0.00016802861,0.000029173556,0.000032169784],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00011608009,0.000108163586,0.00021739835,0.00011650362,0.00004901248,0.000019195768,0.00007224983,0.000109880486,0.000029279257],"category_scores_gemma":[0.00018880187,0.0001130333,0.000053291034,0.00045499686,0.00003124117,0.00008184021,0.000014872711,0.000118965225,0.0000028271515],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00003194659,0.00014197582,0.033605825,0.0035920502,0.0000786596,0.0000052969885,0.0002994439,0.00093316037,0.9449756,0.0012198368,0.000018664536,0.01509751],"study_design_scores_gemma":[0.0007630952,0.0000101578435,0.005689395,0.0005871156,0.00013229305,1.928249e-7,0.000107494576,0.006237408,0.98532724,0.0008312034,0.00019141674,0.00012299197],"about_ca_topic_score_codex":0.00016598457,"about_ca_topic_score_gemma":0.000035253834,"teacher_disagreement_score":0.040351607,"about_ca_system_score_codex":0.000055812106,"about_ca_system_score_gemma":0.000010596928,"threshold_uncertainty_score":0.46093643},"labels":[],"label_agreement":null},{"id":"W612420563","doi":"10.1016/j.lwt.2015.05.046","title":"An integrated method of isolating napin and cruciferin from defatted canola meal","year":2015,"lang":"en","type":"article","venue":"LWT","topic":"Protein Hydrolysis and Bioactive Peptides","field":"Biochemistry, Genetics and Molecular Biology","cited_by":86,"is_retracted":false,"has_abstract":false,"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","keywords":"Canola; Food science; Extraction (chemistry); Ultrafiltration (renal); Chemistry; Meal; Phytic acid; Soybean meal; Isoelectric point; Protein purification; Biology; Biotechnology; Biochemistry; Chromatography; Raw material; Organic chemistry","score_opus":0.02147441875977108,"score_gpt":0.2964191512438204,"score_spread":0.2749447324840493,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W612420563","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9667851,0.0005225637,0.032246094,0.00003358928,0.000035851725,0.00007593014,0.000044938508,0.000008497586,0.00024745092],"genre_scores_gemma":[0.9545939,0.000014891053,0.04507438,0.00008903684,0.00007425106,0.000006701766,0.00009710174,0.00001008633,0.00003963943],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9993041,0.00011923609,0.00015059051,0.00023835822,0.00007557865,0.00011209786],"domain_scores_gemma":[0.9995391,0.000010583057,0.00008046409,0.00019752934,0.00009665137,0.00007567306],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00012457612,0.00010063601,0.00015100543,0.000023461922,0.000023391967,0.000014535762,0.00009898794,0.00010377427,0.000009992076],"category_scores_gemma":[0.000072650284,0.00008352227,0.000032044398,0.000060920207,0.00004443882,0.0000047283193,0.00005907463,0.000058750236,7.987664e-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":[0.000087732624,0.000026337022,0.004394949,0.0000031747686,0.00004959159,9.404365e-7,0.00009375574,0.000015404292,0.98169607,0.000012488123,0.00014020789,0.013479365],"study_design_scores_gemma":[0.00039969594,0.0002820112,0.0019156834,0.000012659877,0.000018394374,0.000002980016,0.00024254854,0.0019262903,0.992594,0.00019605362,0.0022914999,0.00011817446],"about_ca_topic_score_codex":0.002716988,"about_ca_topic_score_gemma":0.0008509361,"teacher_disagreement_score":0.013361191,"about_ca_system_score_codex":0.000008278522,"about_ca_system_score_gemma":0.000019649293,"threshold_uncertainty_score":0.41072914},"labels":[],"label_agreement":null},{"id":"W620357805","doi":"10.1016/j.lwt.2015.05.049","title":"The effect of yeast strain on odor active compounds in Riesling and Vidal blanc icewines","year":2015,"lang":"en","type":"article","venue":"LWT","topic":"Fermentation and Sensory Analysis","field":"Agricultural and Biological Sciences","cited_by":54,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Brock University","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Nerol; Isoamyl acetate; Chemistry; Yeast; Ethyl acetate; Food science; Aroma; Ethyl hexanoate; Fermentation; Odor; Organic chemistry; Geraniol; Biochemistry; Essential oil","score_opus":0.02513128067334246,"score_gpt":0.25062323283242793,"score_spread":0.22549195215908546,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W620357805","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99831814,0.000015088267,1.4358221e-7,0.0005276505,0.000023456829,0.00004435383,0.000011638017,0.0000046779915,0.0010548355],"genre_scores_gemma":[0.99975526,0.0000035563849,0.0000037356785,0.00004624031,0.00003415622,0.0000017487558,0.000008503697,1.5694005e-7,0.00014663421],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.99965805,0.00008520148,0.00006328131,0.00006397233,0.000071715345,0.000057753794],"domain_scores_gemma":[0.9997203,0.00020123976,0.000027046068,0.000015018894,0.000011545465,0.00002485008],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00009533562,0.000037825757,0.00007236776,0.0000047924245,0.00004775895,0.000017409036,0.000041892625,0.000017077129,0.000012627645],"category_scores_gemma":[0.000040563114,0.000010609079,0.00001927998,0.00009483218,0.00003931857,0.000025933814,0.000008977907,0.000031973992,0.0000033535628],"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":[0.0008897807,0.000059836897,0.10843206,0.000010703644,0.000055107725,0.000006559655,0.0021541913,0.00013852955,0.70118666,0.0005098644,0.00043800828,0.18611868],"study_design_scores_gemma":[0.0005650233,0.0009233285,0.9428544,0.000018020004,0.00001527226,0.000001894165,0.004141231,0.00059713185,0.048314575,0.00030777403,0.002159261,0.00010207316],"about_ca_topic_score_codex":0.00009866323,"about_ca_topic_score_gemma":0.0006982783,"teacher_disagreement_score":0.83442235,"about_ca_system_score_codex":0.000006227087,"about_ca_system_score_gemma":4.680835e-7,"threshold_uncertainty_score":0.04326257},"labels":[],"label_agreement":null},{"id":"W7077053116","doi":"10.1016/j.lwt.2025.118332","title":"Hydroxyl-radical process for reducing Salmonella and Campylobacter jejuni on inoculated and naturally contaminated raw poultry parts with no change in quality metrics","year":2025,"lang":"en","type":"article","venue":"LWT","topic":"Geochemistry and Geologic Mapping","field":"Computer Science","cited_by":1,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Guelph","funders":"Ontario Ministry of Agriculture, Food and Rural Affairs","keywords":"Salmonella; Campylobacter jejuni; Contamination; Hydrogen peroxide; Human decontamination; Inoculation; Campylobacter","score_opus":0.0252251391320036,"score_gpt":0.29374056719449515,"score_spread":0.26851542806249157,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W7077053116","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9942234,0.00019897024,0.0009752285,0.0023376294,0.00008853247,0.00036626167,0.0000023243254,0.000057454443,0.0017502077],"genre_scores_gemma":[0.99809575,0.00001156294,0.0007327656,0.00059004495,0.000020999041,0.000037483238,0.00001016683,0.0000022461963,0.0004989764],"study_design_codex":"observational","study_design_gemma":"observational","domain_scores_codex":[0.9989376,0.00006002845,0.00019376872,0.0004401318,0.00011785611,0.00025062732],"domain_scores_gemma":[0.99928254,0.00023268202,0.000078142344,0.00021572114,0.00012590959,0.00006499612],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00025490427,0.00014270056,0.00022058228,0.00010467025,0.00008982006,0.00008087008,0.00020258815,0.0001376904,0.0000024763262],"category_scores_gemma":[0.00033555008,0.00011266484,0.00001591919,0.00057754334,0.00006772165,0.00014831257,0.0000938135,0.00019675841,5.657557e-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":[0.002296256,0.0017385358,0.75636107,0.00704253,0.0004618603,0.00049137714,0.020005556,0.0010566697,0.03815807,0.06147163,0.0009850198,0.10993143],"study_design_scores_gemma":[0.0119188065,0.0013799934,0.63412285,0.00281471,0.000086714266,0.00015120923,0.00087815727,0.24934612,0.07237338,0.015442215,0.009364249,0.0021216138],"about_ca_topic_score_codex":0.0000863049,"about_ca_topic_score_gemma":0.000012714379,"teacher_disagreement_score":0.24828945,"about_ca_system_score_codex":0.00002422837,"about_ca_system_score_gemma":0.000017817008,"threshold_uncertainty_score":0.45943388},"labels":[],"label_agreement":null},{"id":"W7116778035","doi":"10.1016/j.lwt.2025.118952","title":"Alcohol-free wine based jelly candies enriched with grape pomace extracts with antioxidant and antidiabetic properties: Implications for sustainable development and health benefits","year":2025,"lang":"en","type":"article","venue":"LWT","topic":"Fermentation and Sensory Analysis","field":"Agricultural and Biological Sciences","cited_by":0,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"","funders":"Lallemand; Uniwersytet Przyrodniczy w Poznaniu; Narodowe Centrum Nauki","keywords":"Pomace; Polyphenol; Grape wine; Wine; Health benefits; Antioxidant; Functional food; Antioxidant capacity","score_opus":0.03580024853353735,"score_gpt":0.24938289301196143,"score_spread":0.21358264447842407,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W7116778035","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9817162,0.0006975789,0.000110950095,0.016845893,0.0000039951956,0.0004738201,0.000009883483,0.000030466465,0.00011121683],"genre_scores_gemma":[0.99597925,0.00006603351,0.0015537206,0.0009832642,0.00000934188,0.00007589941,0.00003256995,0.0000010572845,0.0012988729],"study_design_codex":"observational","study_design_gemma":"observational","domain_scores_codex":[0.9992827,0.000023248282,0.00014588014,0.00024625481,0.00007232177,0.00022955732],"domain_scores_gemma":[0.9996101,0.00005894172,0.000065783635,0.000057963458,0.00013046621,0.00007672132],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000095955795,0.00011224026,0.00016609176,0.000031326468,0.00048246587,0.00008156065,0.00007400724,0.000025191875,0.000006075348],"category_scores_gemma":[0.000017906354,0.00004103584,0.000015363594,0.00034776193,0.00006179107,0.00008882391,0.00002412775,0.000032436183,2.1360259e-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":[0.0011157632,0.0009621944,0.52179414,0.0013691186,0.0006380984,0.000014493803,0.00284313,0.00045477165,0.324661,0.016529407,0.0034388471,0.12617907],"study_design_scores_gemma":[0.0007021934,0.00032730802,0.9864228,0.00006777033,0.000037309146,0.0000026943778,0.0019252201,0.00012494155,0.0063927476,0.00014599024,0.0037003704,0.00015070038],"about_ca_topic_score_codex":0.00030357443,"about_ca_topic_score_gemma":0.0016362846,"teacher_disagreement_score":0.46462864,"about_ca_system_score_codex":0.000026324597,"about_ca_system_score_gemma":0.000029862516,"threshold_uncertainty_score":0.3710786},"labels":[],"label_agreement":null}]}