{"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":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.93276596,0.0019640941,0.06305495,0.00022156513,0.000040819763,0.00017407356,0.00038146245,0.000097741824,0.0012992916],"genre_scores_gemma":[0.9074195,0.0027980232,0.08559909,0.00007364361,0.000029572073,0.00015976894,0.0013078314,0.00006646658,0.0025461356],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.999673,0.000053656822,0.000041579668,0.000093261006,0.0001002168,0.000038229515],"domain_scores_gemma":[0.9998276,0.000032926568,0.00005743322,0.000023513789,0.000033624816,0.0000248639],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00046742137,0.0006091444,0.00044604763,0.0002698288,0.00021203796,0.00072317297,0.00041829774,0.0004076924,0.00044529478],"category_scores_gemma":[0.00040472197,0.00025312355,0.00042894628,0.00035040133,0.00028868404,0.00057944184,0.00031883226,0.0008472549,0.00033815685],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000033005697,0.000056722103,0.00015834637,0.000046692163,0.000006989682,0.000040531202,0.000011304452,0.00017906158,0.9971917,0.000053295094,0.000013352139,0.0022089307],"study_design_scores_gemma":[0.000008385013,0.00020804122,0.0011882954,0.0000052041187,0.000023585973,0.00016205896,0.000027080423,0.0012158237,0.9955063,0.000032246753,0.0016167406,0.0000060729963],"about_ca_topic_score_codex":0.00075272814,"about_ca_topic_score_gemma":0.0014012901,"teacher_disagreement_score":0.00075272814,"about_ca_system_score_codex":0.00036859722,"about_ca_system_score_gemma":0.00050858146,"threshold_uncertainty_score":0.0026743412},"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":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9990151,0.0006333276,0.00013141913,0.000010331219,0.000008642386,0.0000051513402,0.000039535982,0.000005500732,0.00015105994],"genre_scores_gemma":[0.9984101,0.00037909718,0.00042144707,0.000022120892,0.0000052028495,0.000008280783,0.00007561778,0.000003809173,0.00067420694],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99991596,0.000013682506,0.000008313117,0.000022553088,0.000017889124,0.000021630492],"domain_scores_gemma":[0.9998945,0.000023308567,0.000031501862,0.000007084698,0.00001781477,0.000025891331],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0001431883,0.00035293624,0.00022227663,0.00019561723,0.00012783863,0.00016363016,0.00019671516,0.00027184395,0.0009458506],"category_scores_gemma":[0.00012901475,0.00010554857,0.0003158311,0.00012187229,0.00018401112,0.00019325371,0.000119524346,0.0003277861,0.00008026171],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0015816574,0.00012219053,0.00033717623,0.00007940117,0.000017143517,0.000029634957,0.0000195099,0.00010308794,0.9955636,0.000017380602,0.000022443233,0.0021067597],"study_design_scores_gemma":[0.000046378333,0.0029573787,0.004677254,0.00001553933,0.00006860198,0.000062731386,0.000040485324,0.00027980225,0.9914363,0.000011393987,0.00039665253,0.0000075903786],"about_ca_topic_score_codex":0.0011293003,"about_ca_topic_score_gemma":0.0013503471,"teacher_disagreement_score":0.0011293003,"about_ca_system_score_codex":0.00018587681,"about_ca_system_score_gemma":0.00021523202,"threshold_uncertainty_score":0.0031641126},"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":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.998055,0.0010766842,0.00025156647,0.000028812095,0.000013227822,0.000008507568,0.0001114067,0.000009954706,0.00044483913],"genre_scores_gemma":[0.99638844,0.0005879832,0.0005989047,0.000049677623,0.000011993586,0.000009508703,0.00053711503,0.000011672883,0.0018047759],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99992,0.000013886743,0.000007772717,0.000017650744,0.000013581884,0.000027157977],"domain_scores_gemma":[0.9998704,0.00003064808,0.000024832783,0.0000066466023,0.000012439213,0.000055133674],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0001361151,0.00046292692,0.00028386794,0.00018073956,0.0001740383,0.00023769532,0.00015293522,0.00022841498,0.00090881344],"category_scores_gemma":[0.00019621744,0.00015159108,0.00021405933,0.00011855984,0.00019061513,0.0002006323,0.00015537582,0.00042043554,0.00019784058],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0007731713,0.000049416867,0.0002961663,0.00003513956,0.000011626783,0.000048939055,0.000017723014,0.0000338466,0.99784005,0.000010080603,0.000018194245,0.0008655508],"study_design_scores_gemma":[0.000044771907,0.0008871744,0.014101058,0.000006076562,0.000044952412,0.00015938672,0.0000493895,0.0003753417,0.98354185,0.000011013636,0.00077324145,0.00000574221],"about_ca_topic_score_codex":0.0014290295,"about_ca_topic_score_gemma":0.0018987366,"teacher_disagreement_score":0.0014290295,"about_ca_system_score_codex":0.00016152393,"about_ca_system_score_gemma":0.0001778867,"threshold_uncertainty_score":0.0030403137},"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":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9868449,0.0012909555,0.010160536,0.00009468145,0.00004641208,0.000117179305,0.00058563374,0.00014173953,0.000718013],"genre_scores_gemma":[0.9800015,0.0006355834,0.016233822,0.00012501722,0.00001661457,0.00022080226,0.0006446403,0.000039766262,0.002082333],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9995802,0.000045376237,0.000044906777,0.00013009706,0.00014819739,0.000051167997],"domain_scores_gemma":[0.999828,0.000026420183,0.00004632104,0.000014178383,0.00006114058,0.000023853401],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00060804404,0.00064629596,0.00048348343,0.0006419145,0.00031171853,0.00042140554,0.00025783796,0.00045290455,0.0008782077],"category_scores_gemma":[0.00036051974,0.00018641994,0.00073690736,0.00037897483,0.000174775,0.00033907252,0.00033594883,0.00037311294,0.0002613378],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0002020468,0.000066000226,0.0002135153,0.000060909337,0.000015335643,0.000015668265,0.000018047262,0.00017033707,0.99687046,0.000018061895,0.00002881478,0.0023208663],"study_design_scores_gemma":[0.000018618985,0.0003881203,0.004214115,0.000005161595,0.000042927826,0.00004986373,0.000025235944,0.001733406,0.9926628,0.00001948415,0.0008265935,0.00001372201],"about_ca_topic_score_codex":0.000911722,"about_ca_topic_score_gemma":0.0016304766,"teacher_disagreement_score":0.000911722,"about_ca_system_score_codex":0.00038307352,"about_ca_system_score_gemma":0.000288448,"threshold_uncertainty_score":0.0032156706},"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":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.96645045,0.0019057959,0.02415104,0.00047882376,0.000045982473,0.00004342801,0.0012699703,0.00027862648,0.0053759185],"genre_scores_gemma":[0.9562409,0.0014177753,0.036407493,0.00040159764,0.000033383414,0.00007267206,0.0007254241,0.00015099661,0.0045496784],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999299,0.0000039866945,0.000002554608,0.000027323473,0.000021644639,0.000014539798],"domain_scores_gemma":[0.99988925,0.0000187038,0.000034856497,0.0000066286293,0.000030444535,0.000020159718],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0001239421,0.00029663253,0.0001531585,0.00039327482,0.00033295644,0.000420649,0.00021286115,0.0004081834,0.0012726889],"category_scores_gemma":[0.00016342325,0.00018609513,0.00022979573,0.00028063045,0.00032920603,0.0004425611,0.00023317742,0.00064205006,0.00024923868],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000036877904,0.0000027387812,0.00019074118,0.000020113772,0.0000032100713,0.000025913809,0.000017477829,0.00001806801,0.9989184,0.00007314935,0.000029584595,0.0006637175],"study_design_scores_gemma":[0.0000114534,0.000055540928,0.016654892,0.000008474713,0.000019314466,0.00041695763,0.00014427614,0.0022383786,0.97821575,0.00021065574,0.002005662,0.000018702878],"about_ca_topic_score_codex":0.0022024077,"about_ca_topic_score_gemma":0.003436722,"teacher_disagreement_score":0.0022024077,"about_ca_system_score_codex":0.00035202893,"about_ca_system_score_gemma":0.00024970016,"threshold_uncertainty_score":0.0043791533},"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":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.97680897,0.002263782,0.015619696,0.00037268506,0.00010643238,0.0001614142,0.0008237283,0.000119614466,0.003723717],"genre_scores_gemma":[0.95638686,0.0026150772,0.020450413,0.00048618097,0.00007991733,0.00019898944,0.0039863265,0.00013484487,0.015661377],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99991655,0.000011313104,0.000005291701,0.000021864656,0.000015092852,0.00002985385],"domain_scores_gemma":[0.99991417,0.000030851832,0.000011884258,0.0000061932283,0.000016284479,0.000020492176],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00018621085,0.0008874096,0.00032516944,0.00040025148,0.0005268287,0.00019074058,0.00019832315,0.00034649548,0.0028437926],"category_scores_gemma":[0.00021375688,0.00022308537,0.00028020644,0.0003754103,0.00032483818,0.00040955635,0.00023957764,0.00082101417,0.0007581291],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0003523289,0.000014330218,0.00016589176,0.00005060431,0.0000072879966,0.000070384805,0.000038491155,0.000024079915,0.9974389,0.000041720956,0.00003149296,0.0017645156],"study_design_scores_gemma":[0.000026327323,0.0003502852,0.003901546,0.000010611849,0.00002671556,0.00015093724,0.000072018316,0.00033905898,0.9928347,0.00006682684,0.002211748,0.000009231788],"about_ca_topic_score_codex":0.0028576534,"about_ca_topic_score_gemma":0.004860138,"teacher_disagreement_score":0.0028576534,"about_ca_system_score_codex":0.00024545746,"about_ca_system_score_gemma":0.00046216257,"threshold_uncertainty_score":0.009513438},"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":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99877805,0.00031219027,0.00027297504,0.000019201696,0.000014132972,0.000003658335,0.00018882875,0.000006000158,0.00040496435],"genre_scores_gemma":[0.99674594,0.00019464665,0.00029814595,0.00002884321,0.0000055035107,0.0000073956053,0.00038640513,0.00001718584,0.002316002],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.999895,0.000006719442,0.0000075740027,0.000027327262,0.00003414452,0.000029268507],"domain_scores_gemma":[0.9997979,0.00004396344,0.000053970285,0.000010114242,0.000060077433,0.000034007317],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00015507698,0.00023535157,0.00018181726,0.0001759899,0.00016726778,0.00033142805,0.00012411288,0.00022162739,0.0016156019],"category_scores_gemma":[0.00043467814,0.00011637332,0.00022738501,0.00017050025,0.00027057278,0.00027551228,0.00017336503,0.00042450507,0.00024686425],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00077520474,0.000015777141,0.0026555944,0.000048050995,0.000023259001,0.000112972906,0.000059408278,0.00009411895,0.99437135,0.000036321195,0.00004412916,0.001763891],"study_design_scores_gemma":[0.00001607036,0.00030099918,0.08950705,0.000009891884,0.000051835796,0.00015230071,0.00023101219,0.00096267345,0.90754575,0.000047608322,0.0011544741,0.000020227764],"about_ca_topic_score_codex":0.002799594,"about_ca_topic_score_gemma":0.0021416007,"teacher_disagreement_score":0.002799594,"about_ca_system_score_codex":0.0002814933,"about_ca_system_score_gemma":0.00025592736,"threshold_uncertainty_score":0.0055665374},"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":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99643636,0.00044544836,0.002506168,0.000038141698,0.000013868219,0.00001963855,0.00009523197,0.00003959714,0.000405519],"genre_scores_gemma":[0.99299026,0.00038933085,0.004550185,0.000021191392,0.000007594515,0.00003360868,0.0003342411,0.000022417991,0.0016511353],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9997025,0.00004099203,0.000045434754,0.000063876934,0.00009254265,0.00005453673],"domain_scores_gemma":[0.99979216,0.00006927351,0.000039356742,0.000023829789,0.00004223006,0.00003323792],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00041719424,0.00047081406,0.0004008334,0.00023644287,0.00010388284,0.00044922187,0.00032549136,0.00035975807,0.0005882714],"category_scores_gemma":[0.0006937985,0.00019316639,0.00036196804,0.00031271536,0.00024262229,0.0003158624,0.00029943645,0.0003836142,0.00032297644],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00008065418,0.000015154774,0.000113449416,0.000018379156,0.000004981174,0.000011993445,0.000013166871,0.00005853492,0.9990085,0.00001712381,0.0000049176847,0.0006532219],"study_design_scores_gemma":[0.0000025140246,0.000059673363,0.00037472867,8.8215563e-7,0.00000536469,0.00001115503,0.000005506579,0.00028048945,0.9991628,0.0000029723874,0.000091456015,0.0000025079976],"about_ca_topic_score_codex":0.0012692695,"about_ca_topic_score_gemma":0.0016545265,"teacher_disagreement_score":0.0012692695,"about_ca_system_score_codex":0.0003683334,"about_ca_system_score_gemma":0.00025861376,"threshold_uncertainty_score":0.0026724339},"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":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9987288,0.00028774948,0.0002081686,0.000015648568,0.000003533578,0.000002720582,0.00009613394,0.0000060427114,0.0006511662],"genre_scores_gemma":[0.9992417,0.00008036072,0.00010897594,0.0000053409462,0.0000038526928,0.0000029206806,0.00009676044,0.0000053186272,0.00045480186],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999528,0.000004404632,0.0000026125442,0.000009730079,0.0000146988905,0.000015738104],"domain_scores_gemma":[0.99985313,0.000046121906,0.000031410596,0.000009123124,0.000041363444,0.000018815332],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00008065685,0.00015621426,0.00008359236,0.00038322437,0.00020050706,0.00020420586,0.00009009283,0.000096577176,0.001198794],"category_scores_gemma":[0.00034058825,0.00011661025,0.00014516023,0.00032006964,0.0002482876,0.00013842201,0.0000872255,0.00014802664,0.000098466975],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0003344911,0.00001237623,0.0053167357,0.00003350118,0.000010498532,0.000114463975,0.000054844004,0.00038600664,0.9910324,0.00007768174,0.000047346257,0.0025795952],"study_design_scores_gemma":[0.000010244838,0.00021069082,0.12735711,0.0000049891373,0.0000233439,0.00017517847,0.00015063843,0.004709216,0.8666872,0.00006134418,0.0005982505,0.000011807975],"about_ca_topic_score_codex":0.00813984,"about_ca_topic_score_gemma":0.008338392,"teacher_disagreement_score":0.00813984,"about_ca_system_score_codex":0.00025952273,"about_ca_system_score_gemma":0.00013840233,"threshold_uncertainty_score":0.016184926},"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":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99862325,0.0004006185,0.00057240535,0.000017869355,0.000011589683,0.000008831103,0.000079047626,0.000004845982,0.0002816296],"genre_scores_gemma":[0.995754,0.00034074462,0.0009920618,0.000052986717,0.0000054248617,0.000011659045,0.00032239108,0.000025512078,0.0024952246],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99989283,0.0000121009225,0.000007807952,0.00003382456,0.000017010945,0.000036280806],"domain_scores_gemma":[0.99981207,0.0000462197,0.00003524085,0.00002126547,0.000037007932,0.000048180846],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0002546767,0.00035645356,0.0002898092,0.0003123334,0.0002916321,0.00030289456,0.00017317997,0.0002936591,0.0011027193],"category_scores_gemma":[0.0003124987,0.00018907235,0.0003409331,0.0002938501,0.00040217975,0.0003667472,0.00020502997,0.00057191664,0.0001642899],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.002066508,0.000049359674,0.0014573025,0.000040133113,0.000013687719,0.000029870766,0.00007093302,0.000056433237,0.9942463,0.00005162052,0.000018262785,0.0018997148],"study_design_scores_gemma":[0.000045816218,0.0010441375,0.044946462,0.000014576737,0.00007828553,0.000093694434,0.0001652688,0.0007690883,0.9519943,0.000107058135,0.00072985515,0.00001148479],"about_ca_topic_score_codex":0.0042473874,"about_ca_topic_score_gemma":0.0049359356,"teacher_disagreement_score":0.0042473874,"about_ca_system_score_codex":0.00031052405,"about_ca_system_score_gemma":0.00039385897,"threshold_uncertainty_score":0.0084453225},"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":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99496245,0.000382744,0.0031542745,0.000029968834,0.000021030584,0.000011703028,0.00018452923,0.00005838999,0.0011948672],"genre_scores_gemma":[0.99551094,0.00018369257,0.0009832894,0.000018173896,0.0000043289224,0.000009138887,0.00016521149,0.000013409782,0.0031119222],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99990046,0.000012369931,0.000004297264,0.00003054984,0.000025743708,0.000026626689],"domain_scores_gemma":[0.999798,0.00007777415,0.000042062296,0.000011423664,0.000043808086,0.000026902624],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00026686178,0.00022786202,0.00014855873,0.0001434812,0.000102158214,0.00023173967,0.00017729116,0.00024112103,0.0018463974],"category_scores_gemma":[0.0003186323,0.00014110815,0.00018098787,0.000088357585,0.00017886978,0.00030415042,0.00012228753,0.00036332468,0.000512057],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0009483211,0.000025565141,0.00045773396,0.000029928267,0.000008854595,0.000049342852,0.000038169517,0.0002524554,0.99610233,0.00008438416,0.000039725535,0.0019631735],"study_design_scores_gemma":[0.0000064342266,0.00020316016,0.0009785986,0.0000014676458,0.0000048796323,0.000017913277,0.00001077893,0.0012687542,0.9973195,0.000017193892,0.00016866149,0.0000027232488],"about_ca_topic_score_codex":0.0010540014,"about_ca_topic_score_gemma":0.00096718915,"teacher_disagreement_score":0.0018463974,"about_ca_system_score_codex":0.0002950713,"about_ca_system_score_gemma":0.00014575204,"threshold_uncertainty_score":0.0061768293},"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":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99672073,0.0005964956,0.0014508043,0.000012533914,0.000012835565,0.0000074009918,0.00022153971,0.000039283757,0.0009382729],"genre_scores_gemma":[0.99685764,0.00025888294,0.00082752644,0.000011161586,0.0000031987752,0.000008476948,0.00025389748,0.000028720227,0.0017505332],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99982184,0.000011345438,0.000011064246,0.000059159902,0.00005019332,0.000046371857],"domain_scores_gemma":[0.999684,0.000099802055,0.00007318378,0.00002394957,0.00009027033,0.000028895196],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00019338328,0.00026126503,0.00016612557,0.00025087374,0.00023112998,0.00036740967,0.00018080247,0.00020210804,0.0015687116],"category_scores_gemma":[0.0004029772,0.00015407853,0.00021374931,0.00020056996,0.00023528606,0.0003164161,0.00014312852,0.00039827303,0.00033885942],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00046038383,0.00001817758,0.000577212,0.000029371715,0.00001308034,0.000036157264,0.00007634211,0.00021809903,0.9954631,0.000057421425,0.00003330423,0.0030173396],"study_design_scores_gemma":[0.000002539387,0.00010249705,0.0060295835,0.0000023361379,0.000012986834,0.000024541809,0.000038663333,0.0009149547,0.99258995,0.000015487096,0.00026151756,0.0000049611835],"about_ca_topic_score_codex":0.0036044007,"about_ca_topic_score_gemma":0.003676931,"teacher_disagreement_score":0.0036044007,"about_ca_system_score_codex":0.0003164179,"about_ca_system_score_gemma":0.00020503857,"threshold_uncertainty_score":0.0071668625},"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":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9677028,0.00032835026,0.0310651,0.0000270351,0.000012615223,0.000016388767,0.00004838981,0.000052252748,0.0007470587],"genre_scores_gemma":[0.99786013,0.00008823434,0.001712862,0.0000037326777,0.0000022521801,0.000006180388,0.00001662483,0.000004700025,0.00030518472],"study_design_codex":"bench_or_experimental","study_design_gemma":"simulation_or_modeling","domain_scores_codex":[0.9999404,0.000007632909,0.00000220584,0.000017280887,0.00002331306,0.00000906458],"domain_scores_gemma":[0.99993277,0.000036013982,0.000011058763,0.0000054336647,0.000010443302,0.00000417266],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00015416405,0.00016593798,0.0002048205,0.00011670036,0.0001340639,0.0002536814,0.0001932047,0.00018957457,0.00036338926],"category_scores_gemma":[0.00026831703,0.00009590997,0.00016896728,0.00014053505,0.0001709189,0.00030741407,0.000100335936,0.00014896115,0.00005121441],"study_design_candidate":"simulation_or_modeling","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00027352705,0.00003065174,0.0017928355,0.000062325045,0.000011007593,0.00006552777,0.000044560944,0.03887066,0.9503055,0.0005009023,0.000050824863,0.007991787],"study_design_scores_gemma":[0.000017120703,0.00017904714,0.008575191,0.000003433915,0.000018380275,0.00006383982,0.000031297164,0.47601917,0.5143219,0.00021334602,0.0005400489,0.000017215536],"about_ca_topic_score_codex":0.0032034381,"about_ca_topic_score_gemma":0.0024007761,"teacher_disagreement_score":0.0032034381,"about_ca_system_score_codex":0.00032943307,"about_ca_system_score_gemma":0.00011912249,"threshold_uncertainty_score":0.0063695908},"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":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99741876,0.00034774074,0.0012509888,0.00005628615,0.000011310594,0.000004083842,0.00016672998,0.00002985785,0.00071435986],"genre_scores_gemma":[0.99791735,0.00025058413,0.00053054077,0.00002512478,0.0000057096,0.0000061623323,0.00026100103,0.000016093574,0.0009873796],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998925,0.000011141724,0.0000069409652,0.000024848589,0.0000385705,0.000025975616],"domain_scores_gemma":[0.99945587,0.0002548459,0.00012165364,0.00002236131,0.00010869556,0.000036651967],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00021718361,0.0002148281,0.00019018778,0.00017884473,0.00024874753,0.00027125416,0.00015708343,0.00022797416,0.0008764472],"category_scores_gemma":[0.0006997919,0.00014677936,0.0001490633,0.00030260044,0.0002927869,0.00029487585,0.00014252574,0.00072671805,0.00020538685],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00061916746,0.000025826424,0.0006618381,0.000041357936,0.000011173211,0.0000641047,0.000100850084,0.00052651326,0.99559456,0.00005888191,0.000076453034,0.0022193717],"study_design_scores_gemma":[0.000013772325,0.00033906018,0.0072307317,0.0000098550345,0.000018951709,0.00012632442,0.00011644567,0.0029833184,0.9886049,0.000053032494,0.0004908969,0.000012755503],"about_ca_topic_score_codex":0.001371368,"about_ca_topic_score_gemma":0.0012134146,"teacher_disagreement_score":0.001371368,"about_ca_system_score_codex":0.00030007173,"about_ca_system_score_gemma":0.00015397191,"threshold_uncertainty_score":0.002932012},"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":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99612635,0.00032852156,0.0026525632,0.0000714873,0.0000182857,0.00002551748,0.00018001616,0.00005581072,0.00054143305],"genre_scores_gemma":[0.9939167,0.0005060176,0.0027596946,0.0000334795,0.0000067144056,0.000020281184,0.0003577787,0.000029241775,0.0023701794],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99987984,0.000010203655,0.0000072451485,0.000023143431,0.00004339075,0.000036179998],"domain_scores_gemma":[0.99994636,0.000016651344,0.000007254743,0.000005777723,0.000012509599,0.000011436565],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00018402094,0.0003293498,0.000440406,0.00017790435,0.00038097854,0.00048554328,0.00025550582,0.00037944983,0.00070066005],"category_scores_gemma":[0.00023879202,0.00011323352,0.0003761022,0.00031029765,0.00021341577,0.00042782372,0.00031263637,0.0007210308,0.0002830399],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00010225174,0.00004398682,0.00010885057,0.00003150974,0.0000076013966,0.000054288197,0.00003438072,0.0001262938,0.9977381,0.000017977316,0.00003258309,0.0017021225],"study_design_scores_gemma":[0.0000109121465,0.00019195837,0.001908908,0.000003542405,0.000011381908,0.00004090937,0.000028450253,0.00053833204,0.99667287,0.000021885184,0.0005661352,0.000004649264],"about_ca_topic_score_codex":0.0041060825,"about_ca_topic_score_gemma":0.003439637,"teacher_disagreement_score":0.0041060825,"about_ca_system_score_codex":0.00040222326,"about_ca_system_score_gemma":0.00031739954,"threshold_uncertainty_score":0.008164346},"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":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9992021,0.00022368737,0.00028171434,0.000021170812,0.000019894644,0.0000085485535,0.000053416443,0.0000065238773,0.00018299486],"genre_scores_gemma":[0.99651635,0.0003106601,0.0013962198,0.00009438038,0.00003652908,0.000027951062,0.00023404813,0.000027205277,0.0013567238],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998116,0.000054013966,0.000022765476,0.000041775034,0.000032728123,0.000037134658],"domain_scores_gemma":[0.9993679,0.00025364026,0.00011101433,0.00004811913,0.00010753425,0.00011170867],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0005484575,0.00031067623,0.00029934966,0.00015537092,0.0002871192,0.00036759378,0.00024059012,0.0002674647,0.0020919603],"category_scores_gemma":[0.0008848162,0.00020217511,0.0003501322,0.00019494227,0.0004338709,0.00048775642,0.00030507395,0.0006957485,0.00019584585],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.036341865,0.00071791676,0.007789555,0.00018840621,0.00015202828,0.00015410078,0.0004086114,0.0003545249,0.94242173,0.000082993305,0.00015648126,0.011231758],"study_design_scores_gemma":[0.00042202827,0.018051352,0.07804373,0.000030320729,0.00034296687,0.00028442443,0.00041292564,0.0017624453,0.8994719,0.00008107966,0.0010556082,0.00004117673],"about_ca_topic_score_codex":0.0013884122,"about_ca_topic_score_gemma":0.0023726749,"teacher_disagreement_score":0.0020919603,"about_ca_system_score_codex":0.00025354867,"about_ca_system_score_gemma":0.0003361944,"threshold_uncertainty_score":0.00699836},"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":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9983911,0.00035856754,0.00057260855,0.000028636805,0.000007198382,0.0000058926103,0.00011630237,0.000015972622,0.00050378434],"genre_scores_gemma":[0.99866915,0.000106273495,0.0002479492,0.000016506498,0.000002989609,0.0000071892705,0.00031801744,0.000013733643,0.0006182321],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99984515,0.000022389315,0.000012036939,0.000033376495,0.00004477156,0.00004223371],"domain_scores_gemma":[0.9997526,0.00005261988,0.00005960038,0.000017345676,0.00006279579,0.000055080724],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00023535047,0.00028933847,0.00012855264,0.00034493112,0.00022013905,0.00036487746,0.0001759399,0.00017173604,0.0019397776],"category_scores_gemma":[0.0005838049,0.0001374967,0.00019503727,0.00035041105,0.00023784018,0.00029756926,0.00024178058,0.00044176175,0.0002682756],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00024400889,0.000021472117,0.0006105973,0.000025004816,0.000013539427,0.000031870877,0.00006306645,0.0002588216,0.9974904,0.00007982905,0.000050683087,0.0011106519],"study_design_scores_gemma":[0.0000059593144,0.00010146358,0.0037377519,0.000004263819,0.000013325001,0.000042930886,0.00003963489,0.0011278258,0.9940646,0.0000350383,0.00082039775,0.0000069288917],"about_ca_topic_score_codex":0.0014449664,"about_ca_topic_score_gemma":0.0013646394,"teacher_disagreement_score":0.0019397776,"about_ca_system_score_codex":0.0004417072,"about_ca_system_score_gemma":0.00018888696,"threshold_uncertainty_score":0.0064892173},"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":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9976483,0.0008980653,0.0005373458,0.000041768813,0.0000070323663,0.000018225825,0.000266613,0.000005361956,0.00057725096],"genre_scores_gemma":[0.9951925,0.000774145,0.001655038,0.000038108617,0.000008929303,0.000022830232,0.00068365864,0.0000063130956,0.0016185279],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998816,0.000023691964,0.0000099306435,0.000019294872,0.000039178554,0.000026285934],"domain_scores_gemma":[0.9999001,0.000023892757,0.000018634106,0.000008167364,0.000034798417,0.000014432797],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00016468609,0.00025261892,0.00017375557,0.00027955242,0.00015501192,0.00017232212,0.00010606475,0.00018528935,0.00085776375],"category_scores_gemma":[0.00019215437,0.0000903517,0.00033244988,0.00021699151,0.00010548046,0.00015149152,0.00013900823,0.00021818338,0.00011622306],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00011487082,0.00003104547,0.0004977658,0.000019163732,0.0000047576773,0.0000146359625,0.000019633479,0.000020662192,0.99815327,0.000012987808,0.00000907787,0.0011020876],"study_design_scores_gemma":[0.000017467657,0.0011643973,0.027405515,0.000015220009,0.000049029495,0.00007896491,0.00013191866,0.00040538353,0.9694567,0.00003398536,0.0012360411,0.000005404332],"about_ca_topic_score_codex":0.00150419,"about_ca_topic_score_gemma":0.0022941183,"teacher_disagreement_score":0.00150419,"about_ca_system_score_codex":0.0001092666,"about_ca_system_score_gemma":0.0001691975,"threshold_uncertainty_score":0.0029908419},"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":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99837816,0.00065851613,0.000118458825,0.00005061464,0.000032777207,0.000014792779,0.00008397185,0.00000836347,0.00065440143],"genre_scores_gemma":[0.9965456,0.00066798774,0.00050815934,0.000049548667,0.000022822105,0.000027800088,0.0001686668,0.000008225264,0.002001272],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99965084,0.00012491665,0.000042993044,0.000053367956,0.000046580913,0.0000812566],"domain_scores_gemma":[0.9994753,0.00021719237,0.0000847359,0.00004373706,0.000055107368,0.00012392773],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00027828317,0.0010381932,0.00063203473,0.0003888538,0.00025395898,0.0004047413,0.00040547075,0.0005768572,0.0014509355],"category_scores_gemma":[0.00043183172,0.00035369577,0.0005562296,0.00026270427,0.00041996606,0.00045369638,0.00047386132,0.0006017972,0.00022804136],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0129607385,0.0007010195,0.0007912946,0.00016064517,0.000033456636,0.0001725652,0.00015186402,0.00013177852,0.98194355,0.00006024406,0.00006422795,0.0028285403],"study_design_scores_gemma":[0.0002370912,0.016096652,0.012104423,0.000029954146,0.00015632932,0.00018838976,0.00025994415,0.00051859487,0.9691993,0.00005366732,0.0011337199,0.00002188184],"about_ca_topic_score_codex":0.0023016843,"about_ca_topic_score_gemma":0.0036157335,"teacher_disagreement_score":0.0023016843,"about_ca_system_score_codex":0.0003536882,"about_ca_system_score_gemma":0.00044933363,"threshold_uncertainty_score":0.0048538446},"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":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9971077,0.00043668918,0.00096297875,0.000025514377,0.000010108426,0.000010975229,0.00017228982,0.000029766015,0.0012440046],"genre_scores_gemma":[0.99648356,0.0002067672,0.0005267562,0.000028180779,0.0000057523694,0.000008267958,0.00021405987,0.000020858342,0.0025058545],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999273,0.000009652372,0.0000028038485,0.000017624598,0.000018310207,0.000024247047],"domain_scores_gemma":[0.9997589,0.00008644776,0.000040874966,0.000013832273,0.0000569591,0.000042984],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0001358704,0.00013253001,0.00013079288,0.0001824294,0.0001402364,0.0003531321,0.00013984395,0.0001485916,0.0019889495],"category_scores_gemma":[0.0003157197,0.00016558629,0.00019316307,0.00017027475,0.00017498544,0.00026683812,0.00008825612,0.00043044033,0.00031728728],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00057290634,0.000027867649,0.0013676537,0.000028327779,0.000008997113,0.00003986173,0.000055120247,0.0001446042,0.995612,0.000095310854,0.000041649822,0.0020055764],"study_design_scores_gemma":[0.000021239419,0.00033002466,0.034648795,0.000003695549,0.0000242655,0.00008944321,0.00009830106,0.00419784,0.9596114,0.00008299153,0.00087686,0.0000151063],"about_ca_topic_score_codex":0.002979959,"about_ca_topic_score_gemma":0.0018826051,"teacher_disagreement_score":0.002979959,"about_ca_system_score_codex":0.00028442816,"about_ca_system_score_gemma":0.00011585084,"threshold_uncertainty_score":0.0066536665},"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":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99106383,0.0011673748,0.0053613298,0.000061502156,0.00004180302,0.000029229423,0.00034226198,0.0000624047,0.0018701692],"genre_scores_gemma":[0.99136823,0.00052087236,0.0054399343,0.00003663968,0.000012140929,0.00004015242,0.00023320969,0.000033233377,0.0023155953],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99988306,0.0000076554925,0.000016843409,0.000023955025,0.000038255566,0.000030244206],"domain_scores_gemma":[0.99965966,0.000083748004,0.00008893343,0.000035491248,0.00009949439,0.00003274887],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0002485067,0.00034305363,0.00023000265,0.00037346277,0.00029497597,0.00026234385,0.00019208074,0.00036718714,0.0008720143],"category_scores_gemma":[0.00025948783,0.00025669517,0.00032248753,0.00030494222,0.00030219392,0.0003473274,0.00018228906,0.00042565953,0.00017104395],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00004659404,0.000010625943,0.00016722003,0.00003244222,0.00000552306,0.000050117327,0.000038386544,0.00011047184,0.9987413,0.000041093695,0.000010831357,0.00074541295],"study_design_scores_gemma":[0.0000055081123,0.00012103816,0.011008791,0.0000100112975,0.000027246275,0.00016972567,0.00007492615,0.0009371577,0.98703164,0.000037441558,0.00056701124,0.00000949003],"about_ca_topic_score_codex":0.0021595901,"about_ca_topic_score_gemma":0.0031306157,"teacher_disagreement_score":0.0021595901,"about_ca_system_score_codex":0.00029066365,"about_ca_system_score_gemma":0.00019493372,"threshold_uncertainty_score":0.004294038},"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":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9992118,0.0003064415,0.000214649,0.0000116800675,0.000012404007,0.000003833479,0.00006850022,0.000009857041,0.00016085576],"genre_scores_gemma":[0.9980496,0.00019967357,0.0006310568,0.000016716884,0.000005356077,0.000007576249,0.00016850255,0.000010708829,0.0009108427],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99981374,0.000029684255,0.0000208684,0.000047099744,0.00003684069,0.000051769322],"domain_scores_gemma":[0.9997385,0.00005975668,0.000066255474,0.000019803287,0.00007319524,0.00004250298],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0002445299,0.0004986079,0.00025596493,0.00019541703,0.00016108465,0.00029259658,0.00021786513,0.00035383675,0.0011077409],"category_scores_gemma":[0.00029252714,0.0002449616,0.00027433565,0.00012918598,0.00017993926,0.00026087972,0.00014377004,0.00041087755,0.00018641763],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0003584793,0.00003215564,0.00027224544,0.00004332874,0.000006446836,0.000033027118,0.000026196085,0.000044533386,0.9985624,0.0000072486073,0.000013275947,0.0006006898],"study_design_scores_gemma":[0.0000060777165,0.00077271124,0.0033530975,0.000007768331,0.000024530787,0.000029587492,0.000032895205,0.00024760078,0.9953531,0.0000027743567,0.00016456751,0.0000053467998],"about_ca_topic_score_codex":0.0011858083,"about_ca_topic_score_gemma":0.0016612334,"teacher_disagreement_score":0.0011858083,"about_ca_system_score_codex":0.00018569258,"about_ca_system_score_gemma":0.00014387495,"threshold_uncertainty_score":0.0037057996},"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":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9986008,0.0004919336,0.00047624306,0.000029527588,0.000013092694,0.000008963233,0.000100449186,0.000010726132,0.00026832242],"genre_scores_gemma":[0.99812394,0.00027814644,0.0005679382,0.000031339256,0.0000062983268,0.000013347986,0.00018646874,0.000012926804,0.00077958015],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.999848,0.000033470144,0.000020246685,0.0000387897,0.000024928253,0.000034550518],"domain_scores_gemma":[0.99961144,0.00019207466,0.00005864235,0.000028040204,0.00005633677,0.000053526666],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00022085005,0.00031667532,0.00029070134,0.00025023543,0.00027988976,0.0002887267,0.00015384951,0.00026189952,0.0011738737],"category_scores_gemma":[0.0005366379,0.00017123764,0.00020973865,0.00030482188,0.00034456546,0.00053737627,0.00018111202,0.00047575563,0.0002141614],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0013581148,0.00004074344,0.00038410252,0.000046441186,0.000014759731,0.00003799264,0.000057164558,0.000097846896,0.99688894,0.000024838506,0.000018058201,0.0010310338],"study_design_scores_gemma":[0.000008520019,0.00019098393,0.0020560708,0.0000033233243,0.000015735077,0.000021585569,0.000033408352,0.0002098819,0.99720865,0.000015193559,0.0002310886,0.0000055337655],"about_ca_topic_score_codex":0.0011863122,"about_ca_topic_score_gemma":0.0014669579,"teacher_disagreement_score":0.0011863122,"about_ca_system_score_codex":0.00023768515,"about_ca_system_score_gemma":0.00030736715,"threshold_uncertainty_score":0.003927052},"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":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.997804,0.00061882264,0.00016037122,0.000021601174,0.000010747983,0.000011588626,0.00030323426,0.000015206545,0.001054482],"genre_scores_gemma":[0.99615955,0.00027103635,0.00027992253,0.00007418502,0.00001276225,0.000013864419,0.0010646438,0.000007633555,0.002116444],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99994874,0.000006073291,0.0000034564134,0.000017270238,0.000015786063,0.000008751563],"domain_scores_gemma":[0.99992144,0.00000829577,0.000017806791,0.000008958744,0.000020869054,0.000022618584],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0000807978,0.00031844096,0.00024276647,0.00033190296,0.00015234154,0.00021467886,0.000107573265,0.00019621388,0.0011045777],"category_scores_gemma":[0.0000975122,0.00007954274,0.00027952975,0.00019695258,0.00010401893,0.00018386397,0.000119879805,0.0002694288,0.00016846535],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00042082174,0.00005390745,0.0024580166,0.00007691413,0.000013653329,0.000080279664,0.000032367316,0.000020512578,0.99398476,0.000013463528,0.00003109972,0.0028142396],"study_design_scores_gemma":[0.000044876928,0.002390839,0.36752892,0.000023142029,0.00014139472,0.0006918524,0.00021789147,0.0006068059,0.62427384,0.00006980221,0.0039904434,0.00002026921],"about_ca_topic_score_codex":0.001076569,"about_ca_topic_score_gemma":0.0014051213,"teacher_disagreement_score":0.0011045777,"about_ca_system_score_codex":0.00020498695,"about_ca_system_score_gemma":0.00009299329,"threshold_uncertainty_score":0.0036951303},"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":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99222517,0.00035149627,0.006340533,0.00002958421,0.000013460563,0.000019187943,0.00010187973,0.000032829757,0.0008857675],"genre_scores_gemma":[0.98883724,0.0004594769,0.0052473615,0.000028855999,0.000009192321,0.000016082085,0.0003089204,0.000045251538,0.0050475174],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99991906,0.000009163541,0.000004347701,0.000013833816,0.00003227579,0.000021393831],"domain_scores_gemma":[0.99991953,0.000018966766,0.000026729322,0.000008589018,0.000014535974,0.000011709582],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000118648386,0.0002154509,0.0001680894,0.00016592293,0.0001078978,0.00023946598,0.00014217471,0.00010781696,0.001263903],"category_scores_gemma":[0.00012689085,0.00007292586,0.00023530223,0.00016695449,0.00016227883,0.00019426168,0.00013053123,0.00035679885,0.00021550286],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000023187598,0.000004248976,0.00006980519,0.000011754903,0.0000014964977,0.00001085189,0.000011050633,0.000034323668,0.99912316,0.000018051269,0.00000421286,0.00068781583],"study_design_scores_gemma":[8.8670646e-7,0.00006858997,0.0015218783,0.0000016464145,0.0000025310483,0.000013518808,0.000010636201,0.0001523495,0.99792236,0.000009480599,0.0002950802,0.0000011308963],"about_ca_topic_score_codex":0.00074564724,"about_ca_topic_score_gemma":0.0016060002,"teacher_disagreement_score":0.001263903,"about_ca_system_score_codex":0.00013841712,"about_ca_system_score_gemma":0.0001452257,"threshold_uncertainty_score":0.0042282343},"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":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99800354,0.00049977127,0.00036854763,0.00003400983,0.000009813213,0.0000049519917,0.000090981535,0.0000073540614,0.0009809844],"genre_scores_gemma":[0.99748284,0.00024420422,0.00040311302,0.00001665791,0.0000051630977,0.0000066300095,0.0001357152,0.000005241839,0.001700514],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99992275,0.0000062637046,0.000004490394,0.000014853552,0.000032533826,0.0000190395],"domain_scores_gemma":[0.9998872,0.000029347071,0.000027013908,0.0000070602982,0.000030455072,0.00001875778],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00012549837,0.00023359711,0.00009004911,0.00018930777,0.00016708173,0.0001601089,0.00012375692,0.00016785588,0.0015100583],"category_scores_gemma":[0.0002521843,0.00014090499,0.00011874629,0.00019051248,0.00015400935,0.00018256008,0.00009070157,0.00030005572,0.0001322282],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00008164693,0.000012424317,0.00019591217,0.000023154926,0.0000030968185,0.000031821757,0.000024177683,0.00009010761,0.99873215,0.000025597947,0.000027324599,0.00075254997],"study_design_scores_gemma":[0.0000060014618,0.0001969763,0.007928623,0.000004459755,0.000010728842,0.00006392628,0.00004677156,0.00089918886,0.99019194,0.0000186459,0.00062756496,0.000005165656],"about_ca_topic_score_codex":0.0011123477,"about_ca_topic_score_gemma":0.0015719457,"teacher_disagreement_score":0.0015100583,"about_ca_system_score_codex":0.00017042954,"about_ca_system_score_gemma":0.00007953327,"threshold_uncertainty_score":0.005051613},"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":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9858671,0.0025984775,0.0053954404,0.00017150442,0.000043727807,0.000023424498,0.0013785954,0.00014728877,0.0043744887],"genre_scores_gemma":[0.99342316,0.0012405182,0.0015065204,0.00005908591,0.000008131572,0.000015493506,0.00070981,0.00002294137,0.003014251],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998808,0.000006850155,0.0000060223674,0.000025329931,0.000045648565,0.000035299312],"domain_scores_gemma":[0.99991715,0.000033527052,0.000011184125,0.0000067183987,0.000021350008,0.000010020375],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00017008472,0.00030503556,0.00028151774,0.00033834792,0.00024323193,0.00020858177,0.00046980445,0.0002911185,0.005102475],"category_scores_gemma":[0.0003417416,0.000092327406,0.0003439419,0.00035849816,0.00014488435,0.00045804822,0.00020554065,0.00065840024,0.00088365696],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00019224174,0.000023326507,0.0005970521,0.00013580533,0.000013017934,0.00005516371,0.000047414927,0.00036097792,0.9932927,0.00020772972,0.0002521818,0.004822352],"study_design_scores_gemma":[0.0000048903767,0.00013686792,0.005162532,0.000009460761,0.000010777134,0.000058991147,0.00008642036,0.0024560702,0.9899852,0.00007644308,0.0020040555,0.000008349076],"about_ca_topic_score_codex":0.0050751423,"about_ca_topic_score_gemma":0.004494359,"teacher_disagreement_score":0.005102475,"about_ca_system_score_codex":0.00032301308,"about_ca_system_score_gemma":0.00012896616,"threshold_uncertainty_score":0.017069519},"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":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9932482,0.0014295898,0.0029899033,0.00009404305,0.00003815558,0.00004987468,0.0010664368,0.000016251264,0.0010675876],"genre_scores_gemma":[0.97609746,0.0018064855,0.0091802385,0.00021679675,0.000067373614,0.00011481357,0.006593912,0.000038039994,0.0058849053],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998958,0.000010127009,0.000011249275,0.000028866887,0.000024306362,0.000029634926],"domain_scores_gemma":[0.9995838,0.00009437648,0.00008327814,0.000035358356,0.000095863885,0.00010737741],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00021052727,0.000444617,0.00022015144,0.00074426725,0.0003932388,0.0002576861,0.0001991852,0.00028773223,0.00082015246],"category_scores_gemma":[0.00028971912,0.00021491233,0.00029591026,0.0004493219,0.00032788364,0.00033852636,0.00025288353,0.0004050124,0.0003618352],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00009300699,0.000009455929,0.0013474268,0.00004152491,0.0000054039638,0.00015119954,0.0000472732,0.000016774748,0.9971603,0.00001794259,0.000017338542,0.0010924175],"study_design_scores_gemma":[0.00006390704,0.0009119751,0.3204431,0.00006157491,0.000122031735,0.0032039024,0.0008055083,0.0010188916,0.66551703,0.0001293748,0.0076975324,0.000025153653],"about_ca_topic_score_codex":0.0028294607,"about_ca_topic_score_gemma":0.004711066,"teacher_disagreement_score":0.0028294607,"about_ca_system_score_codex":0.00014623259,"about_ca_system_score_gemma":0.0003353188,"threshold_uncertainty_score":0.0056259036},"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":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.96304166,0.008224383,0.0066645904,0.0006657444,0.00020235413,0.00014237377,0.0026979367,0.00021636653,0.01814445],"genre_scores_gemma":[0.9525946,0.00449421,0.008584445,0.00039385594,0.00013894403,0.0001313341,0.007319924,0.00012482771,0.026217869],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.99993944,0.000006257481,0.0000039502715,0.000014105054,0.000014435278,0.000021829424],"domain_scores_gemma":[0.99988437,0.000023331459,0.000020417983,0.000007822561,0.000027870039,0.00003614888],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0001136696,0.00057808566,0.00017355241,0.00090167305,0.0004300677,0.0002428702,0.00019146124,0.00023999352,0.002552909],"category_scores_gemma":[0.0001063392,0.00016641474,0.00020909133,0.0003523889,0.0002757401,0.0003022383,0.00018401763,0.0007799672,0.00079123175],"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":[0.000107322376,0.000017992588,0.00032044546,0.00006511511,0.000007531772,0.000102111844,0.000049226757,0.000021834056,0.9981001,0.00009113102,0.00009141749,0.0010258798],"study_design_scores_gemma":[0.000049187904,0.000778426,0.12040223,0.00007743902,0.00011540691,0.0011042509,0.000565344,0.0013589943,0.8623285,0.00036774608,0.012825431,0.000027004566],"about_ca_topic_score_codex":0.0030287234,"about_ca_topic_score_gemma":0.004835783,"teacher_disagreement_score":0.0030287234,"about_ca_system_score_codex":0.0002673138,"about_ca_system_score_gemma":0.00020469067,"threshold_uncertainty_score":0.008540273},"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":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99803597,0.0003797673,0.0011407327,0.00002516998,0.000004041366,0.000012729471,0.00005313555,0.000011648402,0.00033686214],"genre_scores_gemma":[0.99761355,0.0002605262,0.0015222745,0.000016127033,0.0000038246258,0.000013615246,0.00009464708,0.000015399342,0.0004600831],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999155,0.000018975374,0.0000075645285,0.000017230608,0.000019586008,0.000021269761],"domain_scores_gemma":[0.9997906,0.000072343566,0.000060967806,0.000019845687,0.000022683795,0.000033493736],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00024626314,0.00031033138,0.00015207173,0.00010308502,0.000080633385,0.00023762125,0.000102262304,0.00012836854,0.00087534386],"category_scores_gemma":[0.00034881636,0.00013518019,0.0002392672,0.00011879455,0.00024174234,0.00033124423,0.00020809073,0.0004506892,0.00013090354],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000053765463,0.0000066791476,0.00019215024,0.000019310577,0.0000036138288,0.000025499423,0.000023869816,0.00003158198,0.99902487,0.000013672829,0.0000035999149,0.0006015417],"study_design_scores_gemma":[0.000008231022,0.00026049407,0.009268674,0.0000032584342,0.000008207827,0.00009524993,0.00002928114,0.0004071507,0.98956376,0.000026166517,0.00032464523,0.000004757825],"about_ca_topic_score_codex":0.00035653496,"about_ca_topic_score_gemma":0.00043267728,"teacher_disagreement_score":0.00087534386,"about_ca_system_score_codex":0.00010299854,"about_ca_system_score_gemma":0.00011351395,"threshold_uncertainty_score":0.0029283762},"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":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9956649,0.0013582775,0.0022987933,0.000024997953,0.00002430573,0.00004713919,0.000106715575,0.000040458373,0.00043439143],"genre_scores_gemma":[0.99139833,0.0011731501,0.0059212698,0.000033666347,0.000016286845,0.00006970077,0.00015238459,0.000015330688,0.0012197674],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99984133,0.000035097924,0.000015095415,0.000038029066,0.00004206035,0.000028319106],"domain_scores_gemma":[0.99979347,0.00006220243,0.000061163824,0.000016934799,0.000046885605,0.000019444788],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00036238445,0.0007883996,0.0004225411,0.00029568127,0.00011607961,0.0002542582,0.00024057267,0.00045362805,0.00063665066],"category_scores_gemma":[0.00023526611,0.00023304897,0.00032937713,0.000185099,0.00015407105,0.00023200297,0.00010934549,0.00036418068,0.00011652134],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00006305272,0.000039396058,0.0000466906,0.00003021514,0.0000036387426,0.000012986202,0.0000061102387,0.000025579799,0.99934417,0.0000027775839,0.0000030537722,0.00042228014],"study_design_scores_gemma":[0.0000059015624,0.0022977751,0.001277112,0.0000037213197,0.000025901432,0.000057726236,0.000013504147,0.000246784,0.9958823,0.0000034171912,0.00018334569,0.0000025449808],"about_ca_topic_score_codex":0.00036117993,"about_ca_topic_score_gemma":0.0005245821,"teacher_disagreement_score":0.0007883996,"about_ca_system_score_codex":0.00012065839,"about_ca_system_score_gemma":0.00008783255,"threshold_uncertainty_score":0.0021297932},"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":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.97749203,0.0019970196,0.015999416,0.00019244221,0.00006116895,0.00008728919,0.00080430636,0.00044277473,0.002923523],"genre_scores_gemma":[0.9563403,0.0018975359,0.027824106,0.00026975546,0.000068805115,0.00024817404,0.0030696874,0.00022942325,0.010052076],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.999845,0.000022616015,0.000010671868,0.000044309618,0.000047305057,0.000029965695],"domain_scores_gemma":[0.9996555,0.00009782282,0.00004900131,0.00004807504,0.00007417904,0.00007552201],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00024775486,0.00079748116,0.0004479687,0.00077962683,0.00059033866,0.00036144236,0.00022363995,0.00034663774,0.0010828916],"category_scores_gemma":[0.00029457212,0.00022498755,0.00026942624,0.00061265676,0.0004901198,0.00035049606,0.00020727467,0.0010135956,0.00046869964],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00013724499,0.000025925607,0.00045787345,0.000021515989,0.000007460225,0.000027951004,0.00003522662,0.00002584227,0.99756205,0.00005300088,0.000019047844,0.0016268033],"study_design_scores_gemma":[0.0000094407005,0.00018564935,0.007893446,0.0000043579466,0.000028989416,0.00007939144,0.00003421539,0.0004891883,0.99056727,0.000068183144,0.00063451024,0.0000054180614],"about_ca_topic_score_codex":0.0015791113,"about_ca_topic_score_gemma":0.0033502947,"teacher_disagreement_score":0.0015791113,"about_ca_system_score_codex":0.0003227579,"about_ca_system_score_gemma":0.0005092458,"threshold_uncertainty_score":0.003622651},"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":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99892277,0.00054061634,0.00016500324,0.0000090964595,0.000007254758,0.0000021986452,0.00016159097,0.0000044174003,0.00018691631],"genre_scores_gemma":[0.99891365,0.00009640065,0.00007429123,0.0000088899915,0.0000026271218,0.0000017408038,0.00031202906,0.0000068473614,0.0005836184],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998431,0.00002079947,0.000014660881,0.00004846216,0.000032455562,0.000040546325],"domain_scores_gemma":[0.99943477,0.00007853125,0.00013292787,0.000053093594,0.00020968907,0.00009092911],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00033331945,0.00021759921,0.00025423153,0.00024151977,0.00023997956,0.00067040644,0.00013885257,0.00022593059,0.0021608102],"category_scores_gemma":[0.0007213809,0.00012563773,0.00033929385,0.00028953052,0.0002052921,0.00043290088,0.00022096443,0.0003558163,0.00029632077],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.009495596,0.000121052784,0.042636946,0.00016026905,0.00017867816,0.0003385659,0.00064261875,0.00088153407,0.93055755,0.00018561259,0.00018872932,0.014612885],"study_design_scores_gemma":[0.00006156927,0.006675198,0.49723807,0.000057201945,0.0004463923,0.00073123514,0.0012363712,0.0051079732,0.4858328,0.00023587604,0.0023047526,0.00007254121],"about_ca_topic_score_codex":0.0024629342,"about_ca_topic_score_gemma":0.0019706094,"teacher_disagreement_score":0.0024629342,"about_ca_system_score_codex":0.0002880204,"about_ca_system_score_gemma":0.00013096535,"threshold_uncertainty_score":0.0072286725},"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":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9977597,0.0005505201,0.0011393875,0.000031281517,0.000018539644,0.000009930523,0.00005147716,0.000015880136,0.00042326155],"genre_scores_gemma":[0.9978669,0.0003037327,0.0007166301,0.000026429567,0.00000862054,0.0000074250506,0.00008103544,0.0000124843355,0.0009766978],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999168,0.000011555331,0.0000043433274,0.000021935984,0.000011481031,0.000033992295],"domain_scores_gemma":[0.9998691,0.00005881526,0.000027289547,0.000011755918,0.000020915462,0.000012188182],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0001922211,0.00030732673,0.00029542993,0.00011694409,0.00019297125,0.00019635312,0.0001721459,0.00023176927,0.0017263185],"category_scores_gemma":[0.0003091101,0.00017284889,0.00026580773,0.00014127347,0.00018975232,0.00026006292,0.00011840302,0.00040504715,0.0002514391],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0011109525,0.000027535436,0.00024915408,0.000046834084,0.000014035654,0.000029233768,0.000057299094,0.00010020117,0.99631375,0.000019297353,0.000027111282,0.002004616],"study_design_scores_gemma":[0.000012825932,0.00037983176,0.0036273748,0.000003403603,0.000022234193,0.000022350823,0.000035632278,0.00036133794,0.9952311,0.000007514055,0.0002919742,0.0000044347853],"about_ca_topic_score_codex":0.0016051487,"about_ca_topic_score_gemma":0.00253525,"teacher_disagreement_score":0.0017263185,"about_ca_system_score_codex":0.00018100221,"about_ca_system_score_gemma":0.0001623494,"threshold_uncertainty_score":0.0057751536},"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":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9990096,0.00041459297,0.000102619095,0.000034626533,0.000020883715,0.000005945397,0.00015467707,0.0000063328507,0.000250851],"genre_scores_gemma":[0.99851507,0.0001973819,0.00015818693,0.000054486187,0.000018311744,0.000012222217,0.00029168846,0.000007584295,0.00074519153],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.999859,0.00003128405,0.000013100329,0.00003488088,0.000017514187,0.000044174667],"domain_scores_gemma":[0.9993297,0.00023391718,0.00011357651,0.0000433584,0.00012274379,0.00015686374],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0003520504,0.0005376216,0.0003618242,0.0002653297,0.0004672082,0.00048463605,0.0002748126,0.00043767912,0.0018462981],"category_scores_gemma":[0.0008477653,0.00025478407,0.00052240904,0.00037332767,0.0007712807,0.0006702623,0.00027903556,0.00077634695,0.00022490068],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.041693885,0.00070156355,0.019049244,0.00039130537,0.0002990484,0.0006709744,0.0009659696,0.0009015929,0.9219748,0.00022585418,0.0004944151,0.012631378],"study_design_scores_gemma":[0.00023781837,0.014212121,0.21677329,0.000055424538,0.0005686655,0.00062481005,0.0009563287,0.0022237364,0.7621523,0.00029590935,0.0017967777,0.00010279262],"about_ca_topic_score_codex":0.0035737017,"about_ca_topic_score_gemma":0.0040926286,"teacher_disagreement_score":0.0035737017,"about_ca_system_score_codex":0.0005040985,"about_ca_system_score_gemma":0.00041951291,"threshold_uncertainty_score":0.0071058273},"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":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9828471,0.0024903202,0.003837604,0.00012431887,0.00004662878,0.0002229056,0.0019976727,0.00008163161,0.008351789],"genre_scores_gemma":[0.96275437,0.0039922963,0.009685375,0.00020082138,0.000036525373,0.00020883631,0.0044686655,0.000078861405,0.018574238],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998704,0.0000044047692,0.0000048872075,0.000020242778,0.00006278732,0.0000372191],"domain_scores_gemma":[0.999895,0.000015159025,0.000011485512,0.0000047831363,0.000058102,0.000015519814],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00014595022,0.00053577643,0.0002429443,0.0013883587,0.00074255356,0.0004832386,0.0002019545,0.00024703753,0.0022038291],"category_scores_gemma":[0.00028558818,0.00013190997,0.0002876321,0.000719962,0.0003604189,0.00030176208,0.00021300187,0.00047986477,0.00063741015],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":true,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00017625553,0.000025205518,0.0012204446,0.00006411643,0.000012372567,0.00015735447,0.00007963985,0.00009422572,0.9908261,0.000089342146,0.00012001371,0.0071349703],"study_design_scores_gemma":[0.000027474825,0.00025128818,0.07088673,0.000037501704,0.00006994377,0.00036667948,0.00030543894,0.00073336245,0.9156705,0.000079055804,0.011545831,0.000026133062],"about_ca_topic_score_codex":0.070044704,"about_ca_topic_score_gemma":0.12067774,"teacher_disagreement_score":0.9299553,"about_ca_system_score_codex":0.0007158649,"about_ca_system_score_gemma":0.0019951197,"threshold_uncertainty_score":0.139274},"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":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9891627,0.00013985539,0.008145732,0.000027193693,0.000022669668,0.000012373419,0.000023739809,0.000039155708,0.0024266713],"genre_scores_gemma":[0.9983255,0.000041353574,0.0008819088,0.0000084517615,0.0000027340718,0.0000042827855,0.000013944943,0.0000041642056,0.00071764423],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99989533,0.000012356733,0.000004558447,0.000028306755,0.000037094265,0.000022439861],"domain_scores_gemma":[0.99983954,0.00007251621,0.00002209939,0.000031334737,0.000018220586,0.000016290112],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000088930785,0.00010282877,0.00010338093,0.00014983269,0.0001887564,0.00037121976,0.0002602956,0.0002629135,0.0031375624],"category_scores_gemma":[0.00045476176,0.000101580714,0.000108686945,0.00015905697,0.00038072767,0.00060254015,0.00023735246,0.00023494152,0.00020229621],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000277142,0.00006228613,0.00057994097,0.000034826087,0.0000031068016,0.00017087076,0.000107134074,0.0052046687,0.9799436,0.0029537792,0.00008624654,0.010576372],"study_design_scores_gemma":[0.000024261819,0.0002987836,0.004342552,0.000003117468,0.0000066092407,0.00020574279,0.00015150425,0.043161333,0.9486594,0.0016893272,0.0014468051,0.00001053512],"about_ca_topic_score_codex":0.00041384163,"about_ca_topic_score_gemma":0.0004864953,"teacher_disagreement_score":0.0031375624,"about_ca_system_score_codex":0.00036500202,"about_ca_system_score_gemma":0.00008010267,"threshold_uncertainty_score":0.010496199},"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":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9962948,0.00015409589,0.002421072,0.00002307444,0.000012412093,0.000011996599,0.00015570146,0.00007890537,0.0008478941],"genre_scores_gemma":[0.99778545,0.000073505165,0.0010105597,0.000007447286,0.0000062281815,0.0000171027,0.00013889055,0.000023137633,0.00093764445],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9997689,0.00003080443,0.000011898748,0.00004643671,0.000056462213,0.00008540586],"domain_scores_gemma":[0.99884254,0.000729364,0.00011498546,0.00007751118,0.00018924642,0.00004644614],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0005019636,0.0004293871,0.00054821454,0.00033773432,0.00055946637,0.0005976218,0.0003266512,0.00036970238,0.0029856113],"category_scores_gemma":[0.0014971993,0.00021596508,0.00028396808,0.00036019355,0.00059356214,0.0008126035,0.00022434535,0.0004977479,0.00048586345],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0065093883,0.00010988008,0.0029618337,0.00013780249,0.000017221018,0.00008829323,0.000443936,0.0026522449,0.970102,0.00027500885,0.00020995025,0.016492266],"study_design_scores_gemma":[0.000019219691,0.0005478824,0.008731376,0.0000043236614,0.000012992162,0.000032160755,0.00012477038,0.0049377135,0.9851644,0.000044962766,0.00036448333,0.000015661424],"about_ca_topic_score_codex":0.00086348935,"about_ca_topic_score_gemma":0.00084425014,"teacher_disagreement_score":0.0029856113,"about_ca_system_score_codex":0.00027456015,"about_ca_system_score_gemma":0.00029077672,"threshold_uncertainty_score":0.009987831},"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":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9991227,0.00021766948,0.00009178489,0.000021407843,0.0000037460393,0.0000033766014,0.00028918756,0.0000050823114,0.00024512972],"genre_scores_gemma":[0.9974463,0.00008186775,0.000113828195,0.000034920842,0.000004734156,0.00001282656,0.00067198713,0.000008948568,0.0016246006],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999378,0.000006824482,0.000004694117,0.000021534059,0.0000074286195,0.000021845843],"domain_scores_gemma":[0.9999063,0.000025355157,0.000019129715,0.0000056307217,0.000015972459,0.000027666423],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00007110892,0.00017548034,0.00021580656,0.00019249895,0.0002131386,0.00043481635,0.00011747947,0.00016135046,0.0022103766],"category_scores_gemma":[0.0001368551,0.000107822714,0.00019333958,0.00021712916,0.00022467627,0.00040613595,0.00018319304,0.00028759288,0.0001723808],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0006118266,0.000017092912,0.002575755,0.00003097908,0.0000054211628,0.000031047995,0.00006535327,0.00002007274,0.9957386,0.000031639236,0.000032490952,0.00083965575],"study_design_scores_gemma":[0.000031929034,0.00065037986,0.49932683,0.0000150569,0.000059783757,0.00016940097,0.00076663826,0.00094497966,0.49640703,0.00009158782,0.0015109851,0.000025439129],"about_ca_topic_score_codex":0.0029460618,"about_ca_topic_score_gemma":0.0036290195,"teacher_disagreement_score":0.0029460618,"about_ca_system_score_codex":0.0004109508,"about_ca_system_score_gemma":0.0001975763,"threshold_uncertainty_score":0.007394433},"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":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99813783,0.00071894185,0.0004352781,0.00001729561,0.000010336854,0.000010698669,0.000099366516,0.000011363851,0.0005589031],"genre_scores_gemma":[0.99824584,0.00033687128,0.0006561183,0.000026065094,0.0000060464286,0.000010920919,0.00013691964,0.000013026948,0.00056828524],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99982435,0.000035050663,0.000018839064,0.000029659666,0.00005489871,0.000037185313],"domain_scores_gemma":[0.9996669,0.00011630404,0.00008333997,0.000028644536,0.000056632787,0.000048235266],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00031836145,0.00030443736,0.0003905333,0.0001582825,0.000116961164,0.00032595842,0.0001273341,0.00018435622,0.0012771665],"category_scores_gemma":[0.0006856031,0.0001647695,0.00023095199,0.0002153359,0.00023484006,0.00026018743,0.00014685623,0.00042059628,0.00019426834],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0003709824,0.000024554238,0.0004745387,0.000037850667,0.000008896645,0.00005247958,0.000038190014,0.00009143519,0.99772996,0.000013399463,0.000010660735,0.0011471688],"study_design_scores_gemma":[0.000013859438,0.0004942079,0.009768343,0.0000065098525,0.000018400631,0.00007749453,0.000051147344,0.00076267816,0.988301,0.000017787914,0.0004762758,0.000012197247],"about_ca_topic_score_codex":0.0007679207,"about_ca_topic_score_gemma":0.00081005535,"teacher_disagreement_score":0.0012771665,"about_ca_system_score_codex":0.00015326866,"about_ca_system_score_gemma":0.00015632482,"threshold_uncertainty_score":0.00427258},"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":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9938513,0.0038386434,0.0009266419,0.00010318098,0.000043913435,0.000021602144,0.0001461796,0.000021886086,0.0010466531],"genre_scores_gemma":[0.99680364,0.0009395953,0.0006957728,0.00004603705,0.000021576638,0.00001932189,0.00020385583,0.0000050825115,0.0012650529],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99984443,0.0000427853,0.00001989726,0.000027771846,0.00003173669,0.00003343627],"domain_scores_gemma":[0.99969614,0.00012496236,0.000037922906,0.000030600306,0.000038916856,0.000071413095],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00031426654,0.00048399114,0.00031965674,0.00033015115,0.00015254112,0.00017047505,0.00017570134,0.00033136454,0.0019588347],"category_scores_gemma":[0.00039010987,0.00024683436,0.00028081966,0.00018266228,0.00025147386,0.0003517483,0.00019593346,0.00049003784,0.00024261257],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0017302218,0.000055196015,0.00034921436,0.000058936053,0.000023185272,0.000049575632,0.000029375504,0.00007206858,0.9952231,0.000045088615,0.000037916965,0.0023260696],"study_design_scores_gemma":[0.00006642742,0.0013552272,0.0033305918,0.0000070738897,0.000067744695,0.00012600156,0.00002524739,0.00028664735,0.99405766,0.000045848712,0.0006247665,0.000006705835],"about_ca_topic_score_codex":0.0004245502,"about_ca_topic_score_gemma":0.0005151532,"teacher_disagreement_score":0.0019588347,"about_ca_system_score_codex":0.000082795064,"about_ca_system_score_gemma":0.00021740675,"threshold_uncertainty_score":0.0065529943},"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":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9984646,0.00044413452,0.000614492,0.00001298704,0.000010399099,0.000006286348,0.000056578323,0.000010369201,0.00038032085],"genre_scores_gemma":[0.9983156,0.00023581777,0.00058874185,0.000016075572,0.0000028116526,0.000008814795,0.00010260836,0.000012074658,0.00071747554],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998659,0.000021183463,0.0000112816315,0.000036369307,0.000031382937,0.000033877946],"domain_scores_gemma":[0.99984884,0.000043004515,0.00004098232,0.000009483668,0.00003301348,0.000024623545],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00024901188,0.00027313904,0.0002834547,0.00016889656,0.00014116697,0.0002687064,0.00010877559,0.00025360813,0.0013084393],"category_scores_gemma":[0.00032507582,0.00015075215,0.00021571935,0.00017439762,0.00020553633,0.0003329174,0.000161106,0.0005201825,0.00023872555],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00030586033,0.000017280769,0.00021729736,0.000047138154,0.000009950396,0.000024709594,0.000041015002,0.0003226055,0.9979017,0.00004653037,0.000024489962,0.0010414415],"study_design_scores_gemma":[0.000010673181,0.00029764234,0.0018065365,0.0000059875915,0.000017479286,0.00002359887,0.000025290043,0.0010050312,0.9963888,0.000010203125,0.00040216162,0.0000066771827],"about_ca_topic_score_codex":0.00051272835,"about_ca_topic_score_gemma":0.00077000656,"teacher_disagreement_score":0.0013084393,"about_ca_system_score_codex":0.00020541035,"about_ca_system_score_gemma":0.00010773443,"threshold_uncertainty_score":0.0043771863},"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":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9828514,0.0015643112,0.013062478,0.0001423908,0.000034525812,0.0000880697,0.00042030393,0.00013013475,0.0017063895],"genre_scores_gemma":[0.9732474,0.0011272065,0.021604555,0.000058536873,0.000016487213,0.00005093873,0.00080429204,0.000077694145,0.00301297],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998567,0.000015953718,0.00001008719,0.00003265844,0.000058794398,0.000025805064],"domain_scores_gemma":[0.9998666,0.000029687835,0.000022286706,0.000018189863,0.000041832034,0.00002131837],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0003127303,0.0003378456,0.0005197999,0.00021560522,0.00029562463,0.0005672962,0.0003209619,0.00026891837,0.00076496525],"category_scores_gemma":[0.0003801077,0.00017767787,0.00031120746,0.00033025726,0.00024763134,0.00041168262,0.00031870036,0.0009668404,0.00018830395],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000041250238,0.000016895354,0.000114436894,0.000045814257,0.000005090915,0.000045370372,0.000032078697,0.00027954183,0.9976255,0.000092515846,0.000043415963,0.001658063],"study_design_scores_gemma":[0.000005784069,0.00004595234,0.00072437595,0.000004244184,0.000005332835,0.000042622076,0.000013870087,0.0006428105,0.9976413,0.00002559607,0.000844583,0.0000034563527],"about_ca_topic_score_codex":0.0021593485,"about_ca_topic_score_gemma":0.0038935074,"teacher_disagreement_score":0.0021593485,"about_ca_system_score_codex":0.0006609389,"about_ca_system_score_gemma":0.00038941094,"threshold_uncertainty_score":0.0047954917},"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":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99851745,0.00046020973,0.0006275507,0.000018272014,0.00001529609,0.000006720873,0.0001612476,0.000010547224,0.00018255095],"genre_scores_gemma":[0.996986,0.0003794758,0.0013821549,0.00003390304,0.000007536873,0.000012534153,0.00034046496,0.000020283835,0.0008378237],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99955195,0.000100293284,0.000068334426,0.000090298105,0.00007744501,0.00011171923],"domain_scores_gemma":[0.99907035,0.00048945245,0.00019362604,0.00005818173,0.00009192865,0.000096477575],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000587676,0.0007206646,0.0005023731,0.00018408641,0.0002569217,0.00053616497,0.00017859916,0.0003256705,0.0011274124],"category_scores_gemma":[0.00081792613,0.0003176514,0.00041089614,0.00029344723,0.00045686038,0.00041002064,0.00024800134,0.0007153125,0.0002855468],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0014558837,0.000046628258,0.00079645513,0.000051419207,0.000016946715,0.000020711183,0.000048781716,0.00006722427,0.9968988,0.000009451322,0.00000944888,0.00057821436],"study_design_scores_gemma":[0.0000056937697,0.00042832445,0.004701865,0.0000030330214,0.000022184864,0.000021378155,0.00003408172,0.00017649263,0.9945063,0.00000639857,0.00008867525,0.0000056574454],"about_ca_topic_score_codex":0.0015426882,"about_ca_topic_score_gemma":0.0025837203,"teacher_disagreement_score":0.0015426882,"about_ca_system_score_codex":0.00033346371,"about_ca_system_score_gemma":0.0002845098,"threshold_uncertainty_score":0.003771603},"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":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9973061,0.00021536282,0.0005081208,0.000054670996,0.00003538021,0.000016829441,0.0004715221,0.000013142078,0.0013788493],"genre_scores_gemma":[0.9899754,0.00038412257,0.0022453524,0.00010814621,0.0000309149,0.000049397393,0.0015277155,0.000021641912,0.005657353],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9996245,0.00006467781,0.000025267205,0.00009084027,0.00009881102,0.00009596365],"domain_scores_gemma":[0.9997212,0.000116447765,0.000033629705,0.000018825556,0.00006750762,0.000042391774],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00025006893,0.00057414855,0.00033614028,0.00019762998,0.00019306235,0.00045640135,0.00018534464,0.0003409219,0.0019799138],"category_scores_gemma":[0.00038120468,0.00019328318,0.00035592486,0.0002492482,0.0002009277,0.0003343605,0.00038063002,0.0004941092,0.0005586743],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00054972037,0.000061316794,0.00049998844,0.000048379316,0.000006846135,0.000047203972,0.00003801789,0.000049741542,0.9972671,0.00001840727,0.000029543042,0.0013837193],"study_design_scores_gemma":[0.00001286128,0.0017125388,0.011674653,0.000014559918,0.000023590408,0.0000631942,0.00014641703,0.00043901007,0.9853732,0.000021880423,0.0005074458,0.000010716089],"about_ca_topic_score_codex":0.0016819583,"about_ca_topic_score_gemma":0.0018896726,"teacher_disagreement_score":0.0019799138,"about_ca_system_score_codex":0.00022975038,"about_ca_system_score_gemma":0.00023392093,"threshold_uncertainty_score":0.0066235065},"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":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9988456,0.00036608495,0.00044017925,0.000017547267,0.000009211799,0.000006889535,0.00004134565,0.00000969335,0.00026344648],"genre_scores_gemma":[0.99862754,0.00015715888,0.0005482031,0.000027681786,0.0000041292633,0.0000074192258,0.00007573031,0.000012386933,0.00053973077],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998665,0.000033728127,0.000010987862,0.000031008138,0.000021663296,0.000036131],"domain_scores_gemma":[0.999708,0.0001009892,0.000068308866,0.000014601276,0.000043141226,0.00006495601],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0003047995,0.00037406405,0.00021697537,0.00009299993,0.00013173361,0.00022729785,0.00015153804,0.00018719118,0.0010798548],"category_scores_gemma":[0.00036628006,0.00016738471,0.00019164334,0.00011072727,0.00029056004,0.00024185667,0.00018455794,0.0003878072,0.00013164006],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0006063504,0.00002560729,0.00015006615,0.000056610043,0.000012852539,0.000023168393,0.000050847953,0.000049775474,0.9983919,0.000010251491,0.000010355975,0.0006121166],"study_design_scores_gemma":[0.000011982315,0.00032102581,0.002227987,0.0000041791227,0.000021114824,0.000023198127,0.000027805356,0.00030037807,0.9968334,0.000005836195,0.00021870878,0.0000042585225],"about_ca_topic_score_codex":0.0006904395,"about_ca_topic_score_gemma":0.0009942112,"teacher_disagreement_score":0.0010798548,"about_ca_system_score_codex":0.00012432395,"about_ca_system_score_gemma":0.00010531051,"threshold_uncertainty_score":0.0036124587},"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":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.998961,0.00039456683,0.00037599492,0.000022226592,0.000009281226,0.000013101252,0.000025212776,0.000011314781,0.00018733337],"genre_scores_gemma":[0.9976388,0.00028745105,0.0013015086,0.00001792814,0.000004733228,0.000009907735,0.00005567319,0.000012510226,0.00067149475],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998827,0.000030608324,0.000008076406,0.000030233497,0.000018901876,0.000029447137],"domain_scores_gemma":[0.9998907,0.00003272506,0.000020981,0.000008024723,0.000015704067,0.000031875203],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00023355523,0.00031583925,0.00036718728,0.0001996644,0.0002242352,0.00038567276,0.00015675067,0.0002943512,0.0011412889],"category_scores_gemma":[0.00027380494,0.00019436117,0.00025886783,0.00018864684,0.00017158971,0.00033291327,0.00034860443,0.00029335354,0.00012426433],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0028704412,0.00017336202,0.00027195495,0.00006239723,0.0000251285,0.000034672237,0.000055134205,0.000060288705,0.9931212,0.00004082825,0.000016880116,0.0032677122],"study_design_scores_gemma":[0.00003673925,0.00079332385,0.0012869478,0.000005481297,0.00004710724,0.000017359162,0.00004020985,0.0003667584,0.9970817,0.000010493538,0.00030973114,0.0000041840526],"about_ca_topic_score_codex":0.0010580058,"about_ca_topic_score_gemma":0.0019568559,"teacher_disagreement_score":0.0011412889,"about_ca_system_score_codex":0.00020110462,"about_ca_system_score_gemma":0.00021918674,"threshold_uncertainty_score":0.0038179755},"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":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9981059,0.00050740317,0.00032693963,0.000048692145,0.000037999645,0.000014041431,0.00010316419,0.000017968823,0.00083790824],"genre_scores_gemma":[0.99621516,0.00020827475,0.0004764661,0.00008570204,0.00001695119,0.00001925748,0.00032465375,0.000037041893,0.0026165233],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998087,0.00004238457,0.000018554912,0.00004439984,0.00002116848,0.000064755775],"domain_scores_gemma":[0.99930525,0.0002480059,0.00008004236,0.000043320964,0.00006418477,0.00025909868],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00028718822,0.0004297499,0.00047401854,0.00013918463,0.00020501277,0.0005318852,0.00026810018,0.00044461558,0.0026203715],"category_scores_gemma":[0.00047577673,0.00034158136,0.0003075114,0.00015991466,0.00033927461,0.0004776009,0.00031145886,0.0013407264,0.00036234403],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.001969517,0.000051465355,0.00033752463,0.000029004364,0.0000064116552,0.00005942207,0.00008951414,0.000015563552,0.9970049,0.000030666546,0.000015442462,0.000390547],"study_design_scores_gemma":[0.00010379416,0.0019771603,0.033334468,0.000013965731,0.00005770143,0.00010122484,0.0002841681,0.00052306254,0.96260417,0.00006529287,0.0009130106,0.0000218836],"about_ca_topic_score_codex":0.0014274082,"about_ca_topic_score_gemma":0.0026531694,"teacher_disagreement_score":0.0026203715,"about_ca_system_score_codex":0.0002633149,"about_ca_system_score_gemma":0.0002951816,"threshold_uncertainty_score":0.0087659955},"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":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.81738746,0.0028515814,0.17239736,0.00039115263,0.00038937284,0.00037242228,0.0012905273,0.001779774,0.0031403033],"genre_scores_gemma":[0.8650789,0.0027478896,0.12179254,0.0009349366,0.00024538222,0.0007801086,0.0021081474,0.00037416068,0.005937961],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9984763,0.0002470894,0.00007071672,0.00041510534,0.0006750074,0.00011575723],"domain_scores_gemma":[0.998672,0.0006316563,0.00014731864,0.00012800632,0.00029788175,0.00012321465],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00085336436,0.0009547531,0.0010102316,0.0007832122,0.0008981314,0.0011456182,0.0014560949,0.0013242963,0.0009429667],"category_scores_gemma":[0.0019247128,0.00067756965,0.00049490976,0.00059056096,0.0011295431,0.0017571971,0.00075464795,0.0018650184,0.00084386446],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00020539014,0.00007148915,0.002831647,0.000059624825,0.000027012022,0.000044069617,0.0001426096,0.000103288265,0.9897942,0.00014137314,0.00018521861,0.006393974],"study_design_scores_gemma":[0.000018318642,0.000453508,0.008140505,0.000016105347,0.00004422359,0.0002045627,0.00008163774,0.0054231286,0.98388135,0.00019258112,0.0015241767,0.000019973437],"about_ca_topic_score_codex":0.001742963,"about_ca_topic_score_gemma":0.0023815336,"teacher_disagreement_score":0.001742963,"about_ca_system_score_codex":0.0006290265,"about_ca_system_score_gemma":0.0008587553,"threshold_uncertainty_score":0.0045639277},"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":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9992292,0.00039178858,0.00009365007,0.000026397764,0.00001877032,0.000007941935,0.000058644135,0.0000049279834,0.00016860131],"genre_scores_gemma":[0.99829084,0.0001843359,0.00024918036,0.00004581282,0.000008732255,0.000008026016,0.00011031443,0.000010044363,0.0010927215],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.999749,0.00007408403,0.00002768651,0.00006284038,0.000026559132,0.000059811926],"domain_scores_gemma":[0.99936754,0.00020211875,0.000076783035,0.00004227844,0.000072413015,0.00023876718],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0003929437,0.00061922905,0.00055210805,0.00031892586,0.00041603934,0.00052210287,0.00025393695,0.0004252039,0.0025422825],"category_scores_gemma":[0.0006151317,0.0003709311,0.00036053004,0.0003278061,0.00057038554,0.00045994777,0.0004052283,0.0008824949,0.00021693959],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.10602531,0.0015261103,0.003419086,0.00023521658,0.00019405488,0.00018732634,0.0003674255,0.00023041511,0.8804462,0.000094646886,0.00009762244,0.007176574],"study_design_scores_gemma":[0.0007950486,0.018136643,0.045950968,0.00005303031,0.000636429,0.000202054,0.00046273382,0.001199054,0.9304946,0.00015753713,0.0018593506,0.000052482563],"about_ca_topic_score_codex":0.0041388473,"about_ca_topic_score_gemma":0.004948155,"teacher_disagreement_score":0.0041388473,"about_ca_system_score_codex":0.0003677478,"about_ca_system_score_gemma":0.00034758932,"threshold_uncertainty_score":0.008504808},"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":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9877508,0.0030884081,0.007729464,0.00006454079,0.000030231813,0.00013470213,0.0001936969,0.00006386734,0.0009441803],"genre_scores_gemma":[0.9709264,0.0035601358,0.022796791,0.000064203196,0.000015996657,0.00027426757,0.00043962544,0.00006805485,0.0018545027],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.999772,0.000031409898,0.000033582477,0.0000686357,0.00006539253,0.000028912213],"domain_scores_gemma":[0.99985373,0.000027696593,0.000044004737,0.000007342815,0.00004614103,0.000021147478],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0003060986,0.0005093264,0.00045293715,0.00025551874,0.00015662651,0.00035311023,0.00023044365,0.00030270172,0.0004422528],"category_scores_gemma":[0.0003316961,0.00017247516,0.00025590125,0.00023775992,0.00016637541,0.0003525349,0.0002681385,0.00042885594,0.00017271725],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000031100102,0.000016818336,0.00007381869,0.00006624042,0.000005330555,0.00002422924,0.000014657958,0.00011737102,0.9987785,0.000021339814,0.0000080629725,0.0008424593],"study_design_scores_gemma":[0.000013350937,0.00018077924,0.0012457883,0.000011811829,0.000023108514,0.000046714817,0.000025018784,0.0008862036,0.9961211,0.00002037179,0.00141681,0.00000887981],"about_ca_topic_score_codex":0.0005598536,"about_ca_topic_score_gemma":0.0010725433,"teacher_disagreement_score":0.0005598536,"about_ca_system_score_codex":0.00025764335,"about_ca_system_score_gemma":0.00027957425,"threshold_uncertainty_score":0.0018693209},"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":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.98236406,0.0002751442,0.0148346815,0.000044543143,0.000016127258,0.000011645756,0.00020233932,0.000050586958,0.0022009176],"genre_scores_gemma":[0.99653685,0.00012070877,0.0022032757,0.000014115656,0.00000768602,0.00000971867,0.0001206258,0.000014021444,0.0009729693],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998684,0.000015976835,0.000005814882,0.000028742234,0.0000620901,0.000018932978],"domain_scores_gemma":[0.9995326,0.00019828885,0.000117675234,0.000030064342,0.00007936361,0.000041988376],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00023431872,0.00019352439,0.00015084619,0.00093056605,0.00019397977,0.00038654474,0.0001970899,0.00024876127,0.0020403215],"category_scores_gemma":[0.0007038651,0.00023130128,0.00010054157,0.00058086135,0.00031799803,0.0005739239,0.00029988497,0.0003473029,0.00022605236],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00021370109,0.0000360763,0.021163559,0.00007309552,0.00003214279,0.00012626318,0.00008792635,0.0028645906,0.96551836,0.00077235815,0.00011929337,0.008992709],"study_design_scores_gemma":[0.000015796586,0.00022503703,0.23365767,0.00001522586,0.00005546649,0.00051766075,0.00036091323,0.078092024,0.6841861,0.0012918263,0.0015394046,0.000042893484],"about_ca_topic_score_codex":0.0005972776,"about_ca_topic_score_gemma":0.00096534606,"teacher_disagreement_score":0.0020403215,"about_ca_system_score_codex":0.00013395798,"about_ca_system_score_gemma":0.00008343085,"threshold_uncertainty_score":0.0068255663},"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":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99774987,0.0011011984,0.00029479293,0.00003928631,0.000042606593,0.000024413113,0.00030747746,0.000013594528,0.000426717],"genre_scores_gemma":[0.99618953,0.0006226463,0.0011981956,0.00007024097,0.000022666634,0.000044067656,0.00041759937,0.00002359181,0.0014115811],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9996731,0.000075040174,0.000038670347,0.00010172153,0.000036696558,0.00007477485],"domain_scores_gemma":[0.99953485,0.00014340904,0.000104367224,0.000026183461,0.00010014477,0.00009111757],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0003881786,0.00074900483,0.00039554786,0.00022028394,0.00038306223,0.0005900136,0.00021030055,0.0004403285,0.0029204104],"category_scores_gemma":[0.0008531513,0.00029510818,0.00040326908,0.00042197757,0.0003758902,0.00076732895,0.00031492277,0.0006344456,0.00030768322],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.011580658,0.00026755463,0.0014406253,0.00023070985,0.00007526011,0.000130296,0.000257552,0.00015069725,0.98111194,0.00005394044,0.00009247507,0.004608344],"study_design_scores_gemma":[0.000061763574,0.0026885862,0.01774225,0.000040564373,0.00020365688,0.00007120159,0.0002995384,0.00059092656,0.9769795,0.000044927438,0.0012327253,0.000044318433],"about_ca_topic_score_codex":0.0015035829,"about_ca_topic_score_gemma":0.0025687194,"teacher_disagreement_score":0.0029204104,"about_ca_system_score_codex":0.00025630707,"about_ca_system_score_gemma":0.00036054585,"threshold_uncertainty_score":0.009769797},"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":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9986305,0.00034925266,0.0002993859,0.000045666766,0.00002348044,0.0000075324624,0.000076391574,0.000014334536,0.00055339583],"genre_scores_gemma":[0.99870765,0.00014930521,0.00034034555,0.00003681924,0.000015794087,0.000008199093,0.000109142806,0.000012095215,0.0006206355],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9997774,0.00003203596,0.000020806752,0.000038305367,0.000059083974,0.00007233019],"domain_scores_gemma":[0.99975854,0.000091572,0.00004390795,0.000019661642,0.00004512439,0.000041182495],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00023830985,0.00024354403,0.00037292822,0.0001349225,0.00030193245,0.00045306067,0.00025169237,0.000354312,0.0025633362],"category_scores_gemma":[0.00062910083,0.0001846421,0.00026220258,0.00024888772,0.00028695446,0.0003704664,0.00019602239,0.0007786853,0.00031867117],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00096117804,0.000139226,0.0007756862,0.0000856656,0.000024958943,0.00011856311,0.00010489104,0.00019691582,0.9950472,0.000042830077,0.00008609189,0.0024169006],"study_design_scores_gemma":[0.000029046483,0.0004897305,0.0065229554,0.0000058261626,0.000023667877,0.00005125232,0.000080073194,0.0008312296,0.9911457,0.000019507712,0.0007890515,0.000011985377],"about_ca_topic_score_codex":0.0013401812,"about_ca_topic_score_gemma":0.0015382752,"teacher_disagreement_score":0.0025633362,"about_ca_system_score_codex":0.00021316278,"about_ca_system_score_gemma":0.0002817207,"threshold_uncertainty_score":0.008575201},"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":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.992733,0.00033851634,0.0059213103,0.000035364046,0.0000108887125,0.000009222202,0.0001703018,0.00004219106,0.00073921424],"genre_scores_gemma":[0.9975752,0.0002576135,0.0010530822,0.000006523911,0.0000019717656,0.000006664319,0.00011856353,0.000012712241,0.0009676937],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99996126,0.0000037434634,0.000002510217,0.000014983439,0.000009187529,0.000008360762],"domain_scores_gemma":[0.99989784,0.000052406853,0.000015056744,0.000009987059,0.000016379954,0.000008437066],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00018172263,0.00023983157,0.0002890046,0.0001584876,0.00015672346,0.0002604272,0.00017831243,0.00019933247,0.00070846017],"category_scores_gemma":[0.00031926628,0.00018217768,0.00031865752,0.0001725477,0.00014501081,0.00035998106,0.00007899531,0.0002234477,0.00014783269],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00056425657,0.000056216446,0.0035245628,0.00016529963,0.000040208895,0.00011331823,0.0001378739,0.14975514,0.83635366,0.00077496143,0.00019264025,0.008322],"study_design_scores_gemma":[0.000015974996,0.00011243368,0.007869374,0.000005351765,0.000022360695,0.000050116516,0.00003357964,0.73487383,0.25624016,0.00019295592,0.0005666365,0.000017210443],"about_ca_topic_score_codex":0.004273671,"about_ca_topic_score_gemma":0.0023715396,"teacher_disagreement_score":0.004273671,"about_ca_system_score_codex":0.000376707,"about_ca_system_score_gemma":0.000143112,"threshold_uncertainty_score":0.008497596},"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":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9994413,0.00019322286,0.00011636133,0.000008453748,0.0000048541024,0.0000038448466,0.000035800218,0.0000034831032,0.00019271181],"genre_scores_gemma":[0.9985775,0.00014968091,0.0002904445,0.000028013257,0.0000029172784,0.0000051131415,0.00007414189,0.0000080966365,0.00086404005],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998592,0.000028985607,0.000012818252,0.00003138895,0.000028025202,0.00003947938],"domain_scores_gemma":[0.9997762,0.0000632504,0.000050650622,0.00000979087,0.000049251517,0.00005086186],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00024100543,0.00021021556,0.00021299334,0.00013330023,0.00016343073,0.00026725492,0.00011802326,0.00021874871,0.0010748033],"category_scores_gemma":[0.00043880224,0.00019726643,0.00021902671,0.000108397966,0.00021698675,0.00019395075,0.00019488114,0.00036093948,0.000113076836],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0024538336,0.00005393581,0.0011119029,0.000048491635,0.000021286049,0.000053387772,0.000059366805,0.00009333102,0.9947496,0.000019918167,0.00002110709,0.0013137801],"study_design_scores_gemma":[0.000040822863,0.0013704327,0.029923793,0.000008082168,0.00005301434,0.00007789713,0.00014089847,0.00063170254,0.96727085,0.000016369208,0.00045522072,0.000010975858],"about_ca_topic_score_codex":0.0020426947,"about_ca_topic_score_gemma":0.0023718094,"teacher_disagreement_score":0.0020426947,"about_ca_system_score_codex":0.0002012481,"about_ca_system_score_gemma":0.00012159649,"threshold_uncertainty_score":0.0040616393},"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":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9846628,0.00038480887,0.012563988,0.00006568393,0.000024232051,0.000018845145,0.00012560884,0.00016799377,0.0019861264],"genre_scores_gemma":[0.9820839,0.00025919554,0.014549,0.00006173637,0.00002344972,0.000019798785,0.00022864528,0.000037555586,0.002736856],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998934,0.000010537299,0.0000019195725,0.000030838277,0.000039478695,0.000023814322],"domain_scores_gemma":[0.99972457,0.0000716235,0.00004929616,0.000015115677,0.0000795267,0.000059858572],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00014155624,0.00029730552,0.00032707717,0.0007349464,0.00022309324,0.00050002406,0.0001825775,0.00052723585,0.0009964007],"category_scores_gemma":[0.0002660169,0.000262526,0.00019989772,0.0003068337,0.00023383419,0.00047363082,0.00019527173,0.00068992446,0.00038237573],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00026659033,0.000044671266,0.00899963,0.000035537003,0.000012881973,0.000062399005,0.000052349817,0.0001377164,0.9791276,0.000045989702,0.00010731338,0.011107317],"study_design_scores_gemma":[0.000017437724,0.00024623764,0.3949012,0.000013302611,0.00006536955,0.0005216551,0.000220243,0.012114603,0.59048486,0.00019663782,0.0011870658,0.0000313847],"about_ca_topic_score_codex":0.00092305045,"about_ca_topic_score_gemma":0.0023354993,"teacher_disagreement_score":0.0009964007,"about_ca_system_score_codex":0.00017917347,"about_ca_system_score_gemma":0.00010716332,"threshold_uncertainty_score":0.0033333302},"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":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9976828,0.0006534329,0.00032051714,0.000033350523,0.000012054329,0.00000852359,0.00028688533,0.000021414146,0.0009811346],"genre_scores_gemma":[0.99540836,0.0002409082,0.00048752726,0.000080163205,0.000016290647,0.000018822622,0.0006352481,0.000014738892,0.0030978646],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99995244,0.0000068001086,0.0000023729178,0.00001812199,0.0000075693397,0.0000127488065],"domain_scores_gemma":[0.9997696,0.00006533777,0.000048563525,0.000013107769,0.00003560259,0.00006783254],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00010905705,0.00027114528,0.00031302706,0.0002935018,0.00019926253,0.00040968932,0.00010011525,0.00032838134,0.0018420183],"category_scores_gemma":[0.00020793306,0.00019366377,0.00020456678,0.00022289997,0.000205976,0.0004388495,0.000111661604,0.00106011,0.00023903439],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0030370674,0.00006808121,0.004263447,0.000052187374,0.000028188628,0.00013973206,0.000099351986,0.000026796335,0.9900602,0.000045796613,0.000051424362,0.0021276302],"study_design_scores_gemma":[0.00006758288,0.001403461,0.5087976,0.0000100493035,0.00010085716,0.00035197943,0.00029368568,0.0007154849,0.48713195,0.00008908919,0.0010202122,0.000018032048],"about_ca_topic_score_codex":0.0008869214,"about_ca_topic_score_gemma":0.00125836,"teacher_disagreement_score":0.0018420183,"about_ca_system_score_codex":0.00022625417,"about_ca_system_score_gemma":0.00010628758,"threshold_uncertainty_score":0.0061621666},"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":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9976331,0.00045662094,0.0008967503,0.00004691668,0.00001412077,0.0000124946655,0.00023928797,0.000020953363,0.00067976944],"genre_scores_gemma":[0.9986785,0.00016404796,0.00038427004,0.00002701444,0.0000058557034,0.000012701154,0.00022492817,0.000018130464,0.00048451227],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99985826,0.000021096268,0.00001186913,0.000025742376,0.000031548945,0.000051330295],"domain_scores_gemma":[0.9995433,0.00015443432,0.00010988727,0.000023863126,0.00009354292,0.000075060205],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00024414598,0.0002896926,0.00015040555,0.00019528347,0.00030006227,0.00029645526,0.00020241256,0.00024967085,0.0011982858],"category_scores_gemma":[0.00071756874,0.00022970769,0.00019360191,0.00023461964,0.00035713063,0.000367704,0.00017942341,0.0005744154,0.00015721364],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0003236907,0.000020642456,0.0004615012,0.000045231413,0.000012069344,0.00004790314,0.000072137664,0.00015458296,0.998059,0.000033351233,0.00003591083,0.0007339739],"study_design_scores_gemma":[0.000009339338,0.00018062243,0.0124210315,0.00000770878,0.000016339263,0.00006465978,0.00008313764,0.00093841075,0.9859254,0.000039413826,0.0003035818,0.000010478852],"about_ca_topic_score_codex":0.0022207184,"about_ca_topic_score_gemma":0.0020517411,"teacher_disagreement_score":0.0022207184,"about_ca_system_score_codex":0.00021436284,"about_ca_system_score_gemma":0.00021260155,"threshold_uncertainty_score":0},"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":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9989856,0.00047510577,0.00014305724,0.00001993422,0.0000077988525,0.000004401584,0.0000766341,0.000005401736,0.0002821714],"genre_scores_gemma":[0.9981013,0.00017465209,0.00020018918,0.000029232755,0.0000051134284,0.000008555227,0.00021273966,0.0000059936283,0.0012622969],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999411,0.000011418262,0.000006038069,0.00001638838,0.000008929757,0.000016021773],"domain_scores_gemma":[0.99982494,0.000045645753,0.000033394062,0.000014254847,0.000025602945,0.00005617796],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00009833796,0.00033724157,0.00020297013,0.00016588227,0.00020084018,0.00022745244,0.00015832085,0.00018800005,0.0010712827],"category_scores_gemma":[0.0001793266,0.0001575791,0.00023085467,0.00014321398,0.00021441579,0.00029099805,0.00018209728,0.00046237456,0.00012377357],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0016499986,0.000059204805,0.0016376298,0.000052515767,0.000014032432,0.000082421444,0.000088238376,0.000028257733,0.9953111,0.00002936849,0.000022284765,0.0010250777],"study_design_scores_gemma":[0.00006263816,0.0017887773,0.16159837,0.000013250036,0.000086363034,0.00019971911,0.0003549018,0.0009897776,0.8339559,0.00009518516,0.00083653856,0.00001855188],"about_ca_topic_score_codex":0.002020923,"about_ca_topic_score_gemma":0.0030564766,"teacher_disagreement_score":0.002020923,"about_ca_system_score_codex":0.00020104481,"about_ca_system_score_gemma":0.0002048707,"threshold_uncertainty_score":0.004018247},"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":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.98931867,0.00030963044,0.0089423,0.000029080722,0.000028928973,0.00002342141,0.00014532433,0.0000886766,0.0011140415],"genre_scores_gemma":[0.9848487,0.00029628142,0.011041268,0.00003650489,0.000009387372,0.000043102216,0.00021801445,0.00005868552,0.0034479555],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99987376,0.000014341081,0.000009251301,0.00002585842,0.000049220733,0.000027473377],"domain_scores_gemma":[0.9995641,0.00011108209,0.00011265375,0.0000242262,0.00013966448,0.000048358714],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0002991337,0.00034236917,0.0002039743,0.00047430798,0.00016148959,0.00024278708,0.00019673242,0.00028193434,0.0015825214],"category_scores_gemma":[0.00031122856,0.00021272339,0.00037571232,0.00043596397,0.00025620763,0.0002852826,0.00019526838,0.0006011426,0.00020177841],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0003675209,0.000023046085,0.00057040725,0.000025774798,0.000006109931,0.00004363538,0.000037843958,0.0000351037,0.9969227,0.000022666232,0.000021741265,0.0019234591],"study_design_scores_gemma":[0.0000062916533,0.0001364547,0.014676275,0.00000218483,0.000019349149,0.00007442788,0.000046670888,0.00088979054,0.9839401,0.000008556476,0.0001927718,0.000007099213],"about_ca_topic_score_codex":0.0010571218,"about_ca_topic_score_gemma":0.0016430417,"teacher_disagreement_score":0.0015825214,"about_ca_system_score_codex":0.0002245405,"about_ca_system_score_gemma":0.00013759886,"threshold_uncertainty_score":0.0052940845},"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":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.92753017,0.0005431267,0.0702557,0.00009161803,0.000025808704,0.000027924178,0.00011139662,0.0005010714,0.0009131673],"genre_scores_gemma":[0.96828663,0.00026336167,0.030244356,0.000032071574,0.000021296899,0.000012419859,0.00008314101,0.00003591962,0.0010207237],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998191,0.000018371982,0.000004704431,0.00004547239,0.00007888871,0.000033492994],"domain_scores_gemma":[0.9997315,0.00010777854,0.000061819395,0.000018577026,0.00005435994,0.00002592726],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0001658883,0.00033384355,0.00053041114,0.0007532075,0.00029493042,0.0004529298,0.00048388826,0.00081369956,0.00077276205],"category_scores_gemma":[0.0006447109,0.00028766805,0.00022867472,0.00045879153,0.00032229512,0.000430608,0.0004827372,0.00025595957,0.00028275614],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0014240856,0.0001045577,0.01485585,0.00014301296,0.00003482388,0.00065862294,0.0003983573,0.0022574482,0.8876492,0.00025936068,0.00041681467,0.091797866],"study_design_scores_gemma":[0.000046988243,0.0008406903,0.15111887,0.00004747023,0.00017356784,0.0024450638,0.0006346832,0.26117033,0.5800499,0.0006363736,0.0027596818,0.000076340904],"about_ca_topic_score_codex":0.0026892282,"about_ca_topic_score_gemma":0.002186632,"teacher_disagreement_score":0.0026892282,"about_ca_system_score_codex":0.00024774374,"about_ca_system_score_gemma":0.00027690982,"threshold_uncertainty_score":0.0053471923},"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":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.98958546,0.0010139471,0.005876475,0.00008167197,0.000051990268,0.000030309058,0.00064223626,0.00015747565,0.0025604824],"genre_scores_gemma":[0.9926334,0.00028691173,0.0011550398,0.000043894186,0.000011979512,0.000017157667,0.0004108273,0.000043576278,0.0053971517],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998286,0.000018174085,0.0000036380075,0.000038820624,0.000042795316,0.00006795815],"domain_scores_gemma":[0.9994918,0.00018114981,0.000091351685,0.000028677974,0.00013329268,0.00007365489],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0003623007,0.0003820203,0.0003105865,0.00029555729,0.00021118368,0.0005515127,0.00021692553,0.00027808794,0.0027536862],"category_scores_gemma":[0.0006987919,0.00023698095,0.0002939678,0.00023465454,0.000258895,0.0004823299,0.00017746877,0.0006223607,0.0006787724],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00563988,0.00012862169,0.004128468,0.000080857695,0.000055550474,0.00011134093,0.0002541098,0.00050304865,0.9751032,0.0003482802,0.00030215972,0.013344415],"study_design_scores_gemma":[0.000024586678,0.00066837156,0.017656945,0.000006087719,0.000026234533,0.000065724045,0.00010311907,0.0032390875,0.9770981,0.00009694533,0.0009934731,0.000021398406],"about_ca_topic_score_codex":0.0026649158,"about_ca_topic_score_gemma":0.0016008584,"teacher_disagreement_score":0.0027536862,"about_ca_system_score_codex":0.0004228028,"about_ca_system_score_gemma":0.0002238902,"threshold_uncertainty_score":0.009211957},"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":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99941087,0.00016176447,0.00015567601,0.000015166099,0.000008770486,0.000014757145,0.0000862961,0.0000038135474,0.00014282187],"genre_scores_gemma":[0.99750024,0.00016754985,0.00051581266,0.000043375465,0.000005390912,0.000029417792,0.00021809107,0.000009526398,0.0015106777],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99980325,0.0000547238,0.000017560673,0.000049535676,0.000036980196,0.000037990827],"domain_scores_gemma":[0.999572,0.00013305736,0.000052536823,0.00003052816,0.000095078285,0.00011675484],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00043529744,0.000503739,0.00045712132,0.0003715926,0.0005318555,0.00030216196,0.00021475727,0.00043639992,0.0014157749],"category_scores_gemma":[0.0006084867,0.000407563,0.00047006476,0.00032630636,0.0005639134,0.00028310897,0.00038524982,0.0006354143,0.00016706804],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.066850096,0.0028541705,0.0077862474,0.0002822961,0.00022271292,0.00017112623,0.0006509221,0.0001755066,0.9141455,0.0000744785,0.00012444914,0.006662551],"study_design_scores_gemma":[0.0009089612,0.06833882,0.23949783,0.000056917426,0.0010529935,0.00049361616,0.0012739636,0.00158736,0.68437976,0.0001304275,0.0021866579,0.00009272468],"about_ca_topic_score_codex":0.0046441862,"about_ca_topic_score_gemma":0.0059268707,"teacher_disagreement_score":0.0046441862,"about_ca_system_score_codex":0.00023751592,"about_ca_system_score_gemma":0.00034177367,"threshold_uncertainty_score":0.009234309},"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":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9990097,0.0003782002,0.0001865826,0.000030191579,0.000017783736,0.0000062556583,0.000067917645,0.00001410353,0.00028927237],"genre_scores_gemma":[0.9990965,0.00016345449,0.00027395517,0.00003807035,0.0000063117313,0.000003847606,0.00007498766,0.000010733145,0.00033212182],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9997576,0.00007062228,0.000018175637,0.000047808946,0.00004436879,0.00006145385],"domain_scores_gemma":[0.9993937,0.00026394773,0.00010142549,0.000028279013,0.00007469559,0.00013803222],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00029912827,0.00038511396,0.00038707576,0.00017723437,0.00018873338,0.0009042245,0.00023945868,0.00043024222,0.0016180504],"category_scores_gemma":[0.0009778407,0.00024287876,0.00017463473,0.00017287426,0.00033343513,0.0003048678,0.00022842913,0.00034962836,0.00018846472],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.007844682,0.0001342449,0.0009703069,0.00008022439,0.00003348696,0.00007353263,0.000048797447,0.0006917678,0.9884488,0.000045898265,0.00005030138,0.0015779074],"study_design_scores_gemma":[0.0001080917,0.0011746298,0.0055546947,0.0000100225225,0.00006908348,0.000052612966,0.00007859063,0.0018028338,0.99065,0.000027108441,0.00045339446,0.000018913011],"about_ca_topic_score_codex":0.0012645653,"about_ca_topic_score_gemma":0.00094861456,"teacher_disagreement_score":0.0016180504,"about_ca_system_score_codex":0.0004888354,"about_ca_system_score_gemma":0.00036486142,"threshold_uncertainty_score":0.005412936},"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":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9990409,0.00039018385,0.00017513556,0.000014561797,0.000008903104,0.0000047429767,0.0001075886,0.0000038490653,0.0002540508],"genre_scores_gemma":[0.99760324,0.00033763543,0.000475029,0.00003191835,0.000005141755,0.000011468874,0.00020934072,0.000006577935,0.0013197479],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99993134,0.000008583494,0.0000068970376,0.000017436823,0.000018684976,0.000017016922],"domain_scores_gemma":[0.99984205,0.000038866343,0.000045959376,0.000015142791,0.000031184212,0.000026734338],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00011370298,0.00033016215,0.00019527005,0.00017998286,0.0001788715,0.00018269433,0.00009663144,0.00016989444,0.0012160097],"category_scores_gemma":[0.00023012089,0.00015122596,0.00023484991,0.00031210776,0.00022462916,0.00032243406,0.0001295715,0.00048008963,0.00013954051],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0010342473,0.00004456435,0.0010207226,0.000057016612,0.00001679497,0.00007778374,0.00009653038,0.000082164544,0.996268,0.000034251636,0.000017968845,0.0012500879],"study_design_scores_gemma":[0.000021417056,0.0010277113,0.050882723,0.000015277612,0.00012789789,0.00019446846,0.00028741095,0.0006941393,0.945661,0.0000980383,0.0009627649,0.000027072145],"about_ca_topic_score_codex":0.0010451807,"about_ca_topic_score_gemma":0.0017505358,"teacher_disagreement_score":0.0012160097,"about_ca_system_score_codex":0.000097191,"about_ca_system_score_gemma":0.00012999414,"threshold_uncertainty_score":0.004068017},"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":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9991455,0.00039208058,0.00017191377,0.000011852042,0.0000084508265,0.000008505622,0.000043788976,0.000012285449,0.00020555593],"genre_scores_gemma":[0.99817586,0.00028790985,0.0008261179,0.000024945277,0.000003742586,0.000008466313,0.000089105044,0.000016584114,0.0005673471],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99979633,0.00004489302,0.000024792516,0.000049495193,0.00004781349,0.000036705038],"domain_scores_gemma":[0.99979705,0.000036560217,0.0000598572,0.000017300848,0.000028468241,0.000060819646],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00018187343,0.00042743783,0.00040807386,0.0002634462,0.00013422738,0.000372521,0.00021481808,0.00031541826,0.00081832614],"category_scores_gemma":[0.0002859958,0.00017566314,0.00027657658,0.00024792852,0.00018900764,0.00025601595,0.0002080947,0.00044523051,0.00014728015],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0009514755,0.00012754796,0.00022733524,0.000052562937,0.000026342706,0.000041810737,0.000014844293,0.000061945495,0.99728775,0.000009975772,0.000008761416,0.0011896134],"study_design_scores_gemma":[0.00004496005,0.0030684867,0.0073564043,0.0000121769945,0.000100436744,0.00014422685,0.00004975309,0.00055680255,0.9875656,0.00001132482,0.0010767109,0.000013167035],"about_ca_topic_score_codex":0.0007254878,"about_ca_topic_score_gemma":0.0010925158,"teacher_disagreement_score":0.00081832614,"about_ca_system_score_codex":0.00013456224,"about_ca_system_score_gemma":0.00010987311,"threshold_uncertainty_score":0.0027375221},"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":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99109346,0.0022691046,0.004998426,0.00010999683,0.00004859088,0.00004412679,0.000385193,0.000053367967,0.0009976987],"genre_scores_gemma":[0.9860102,0.0015334245,0.0045806044,0.00008771904,0.000029965397,0.000041626085,0.0012472265,0.000040865998,0.0064284005],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99992704,0.000009855351,0.000008041787,0.000017632832,0.000011770388,0.000025665066],"domain_scores_gemma":[0.99993503,0.000012533305,0.000014541828,0.0000088458155,0.000013788662,0.00001526433],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00015214412,0.00079377036,0.00041126332,0.0004371483,0.00024159186,0.0002448789,0.00015909142,0.00018610097,0.0010262242],"category_scores_gemma":[0.00014075807,0.00020116445,0.0003347327,0.00048788686,0.00019428744,0.000282802,0.00019729296,0.0004903056,0.00038492674],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00044039576,0.000019281564,0.000404555,0.000057880534,0.000011555415,0.000089336725,0.00003836159,0.000031920867,0.99662435,0.000027954093,0.00001775031,0.0022367125],"study_design_scores_gemma":[0.0000285529,0.00028698752,0.0057784845,0.000012937161,0.000057976296,0.00014139758,0.000069673675,0.00017096715,0.99189705,0.000053733616,0.0014960686,0.0000062680424],"about_ca_topic_score_codex":0.0018719407,"about_ca_topic_score_gemma":0.002417197,"teacher_disagreement_score":0.0018719407,"about_ca_system_score_codex":0.00019976647,"about_ca_system_score_gemma":0.00046070034,"threshold_uncertainty_score":0.0037220716},"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":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99933773,0.00003360421,0.000055200868,0.000005041725,0.0000011494069,0.0000058910805,0.00009710495,0.0000025519755,0.00046179054],"genre_scores_gemma":[0.9982455,0.000037303405,0.00016639936,0.000013358501,6.427153e-7,0.0000062637087,0.0003647521,0.000005026364,0.0011608513],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.9998838,0.000012209418,0.000003989717,0.00003676514,0.0000373004,0.000026040248],"domain_scores_gemma":[0.9998306,0.000019774367,0.000038201793,0.000007587294,0.000055955257,0.000047798396],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00016513487,0.00029980292,0.00027640234,0.00032871054,0.000588401,0.00062938506,0.00018899809,0.00013044525,0.00091039954],"category_scores_gemma":[0.00026036013,0.00017864924,0.00020254518,0.00024881962,0.00032333072,0.00021564943,0.00028053735,0.00023879566,0.00008343833],"study_design_candidate":"observational","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":[0.0033023332,0.00019244637,0.24898025,0.00010690558,0.00014901697,0.00042944727,0.0026312442,0.00028481442,0.73158056,0.00008446787,0.00026660858,0.011991815],"study_design_scores_gemma":[0.0000020717853,0.00011361967,0.994968,0.0000016634376,0.000013196066,0.000026247342,0.00036100546,0.0001735978,0.0040678666,0.0000073158176,0.00025954557,0.0000058850155],"about_ca_topic_score_codex":0.15935205,"about_ca_topic_score_gemma":0.3773438,"teacher_disagreement_score":0.84064794,"about_ca_system_score_codex":0.0014768878,"about_ca_system_score_gemma":0.00040010293,"threshold_uncertainty_score":0.31684905},"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":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99665916,0.00058225455,0.0021546977,0.00003199787,0.000011391785,0.000012229519,0.000040092356,0.000021932896,0.00048623286],"genre_scores_gemma":[0.9967181,0.00040857636,0.0018873526,0.000030842268,0.0000057300617,0.000011263739,0.000058780173,0.000007643584,0.0008717173],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99990094,0.000020257765,0.0000097195125,0.000020410649,0.00002882467,0.000019786265],"domain_scores_gemma":[0.9999343,0.000007525556,0.000029097328,0.0000068863183,0.000010749761,0.000011422955],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00016568264,0.0004761356,0.00018121858,0.00011654111,0.00006858115,0.00018742622,0.000112861184,0.0002607156,0.00053357333],"category_scores_gemma":[0.00012543616,0.00010154981,0.00027622582,0.00011574559,0.00018289757,0.00023149299,0.00014825902,0.00032561054,0.00015999397],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000018736391,0.0000054680663,0.000029671397,0.000012122959,0.0000018041042,0.00000933968,0.0000048399224,0.000015276715,0.9995989,0.000014248078,0.000002709702,0.0002869923],"study_design_scores_gemma":[0.000002957228,0.00014246073,0.0009687121,0.0000020201617,0.000006506811,0.000038854076,0.0000047833482,0.00012248974,0.9983708,0.000010906682,0.00032737467,0.0000021611208],"about_ca_topic_score_codex":0.00019305444,"about_ca_topic_score_gemma":0.00037495108,"teacher_disagreement_score":0.00053357333,"about_ca_system_score_codex":0.00015119828,"about_ca_system_score_gemma":0.00009060173,"threshold_uncertainty_score":0.0017849803},"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":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99888045,0.00030632882,0.00034498508,0.000009890395,0.000008125359,0.000012090527,0.00019127365,0.00000842207,0.00023839762],"genre_scores_gemma":[0.99677926,0.0002993306,0.0010147147,0.00002060441,0.000008757299,0.000024751289,0.00048942707,0.000015295434,0.001347884],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99983037,0.000021025966,0.000019509012,0.000045978217,0.00005409174,0.000028931858],"domain_scores_gemma":[0.99947816,0.000078097364,0.00016902605,0.00004356509,0.00018003973,0.00005105983],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00029831377,0.0003491905,0.00029737497,0.00035822383,0.00021322396,0.0003524124,0.0001601573,0.00019856535,0.002218315],"category_scores_gemma":[0.00052117184,0.000123959,0.00044637025,0.00041553003,0.00028488383,0.0005259983,0.00022142862,0.00033065103,0.00023510869],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0011367734,0.00003885466,0.002595868,0.00006750701,0.000029527373,0.000069413916,0.00013526193,0.000107330285,0.9930275,0.000021810336,0.000020943935,0.0027492319],"study_design_scores_gemma":[0.000025922354,0.0036848157,0.102730006,0.000027303038,0.00014275187,0.00021060812,0.0004323416,0.001018873,0.8903596,0.000046896726,0.0012719586,0.000048932492],"about_ca_topic_score_codex":0.0018776575,"about_ca_topic_score_gemma":0.0033245839,"teacher_disagreement_score":0.002218315,"about_ca_system_score_codex":0.00024744016,"about_ca_system_score_gemma":0.00014888844,"threshold_uncertainty_score":0.007420957},"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":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.96454453,0.0012167131,0.030981645,0.000078545265,0.000015006402,0.000040185423,0.00034860495,0.00011464651,0.0026601693],"genre_scores_gemma":[0.9140924,0.0014898734,0.07659121,0.00012815639,0.000034108045,0.00006990045,0.0007585108,0.00006906467,0.006766761],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998888,0.000017947883,0.0000060630027,0.000033783286,0.000039542116,0.000013846952],"domain_scores_gemma":[0.99983656,0.00003294602,0.00004193111,0.0000113270535,0.000059717135,0.000017430315],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0003051231,0.0003385049,0.00022368557,0.0009904909,0.0002750944,0.00027246174,0.00019924011,0.0002954629,0.00088985445],"category_scores_gemma":[0.00034849293,0.00016895407,0.00019019358,0.00048632605,0.0002423816,0.0003571538,0.00021034648,0.00031102268,0.0006218757],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00011458909,0.000018590486,0.0041338396,0.00003919597,0.000009153242,0.00002402234,0.000035859975,0.000053861833,0.9867221,0.00006226353,0.000033141565,0.008753485],"study_design_scores_gemma":[0.000016027772,0.0006479302,0.1698212,0.000022666783,0.000068376256,0.0009149776,0.0003514985,0.005734721,0.8183287,0.00054640963,0.0035224215,0.000025047166],"about_ca_topic_score_codex":0.0007696907,"about_ca_topic_score_gemma":0.0012284811,"teacher_disagreement_score":0.0009904909,"about_ca_system_score_codex":0.000074554024,"about_ca_system_score_gemma":0.00013112892,"threshold_uncertainty_score":0.0029768944},"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":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.999148,0.00016788297,0.00036284412,0.000007300109,0.000002480688,0.000009328045,0.00008183304,0.00000849752,0.0002119317],"genre_scores_gemma":[0.9960406,0.00019677583,0.0016592585,0.00004611892,0.0000025834902,0.000020184556,0.00042307278,0.00002893914,0.0015825751],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.99984634,0.000024682591,0.000013864176,0.000049615257,0.000035037836,0.000030505045],"domain_scores_gemma":[0.9995431,0.00012401406,0.0001036036,0.000040162915,0.000056226057,0.0001329793],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0002176216,0.0005100077,0.0002715854,0.00020839511,0.00014900164,0.0004625767,0.00017893803,0.00016994418,0.000648102],"category_scores_gemma":[0.00028301237,0.00021822438,0.00024005439,0.00024719586,0.00025012283,0.0002691274,0.0002633646,0.00070975634,0.00011598458],"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":[0.00041143855,0.00004033158,0.0005228593,0.000017195933,0.000007785737,0.000014320394,0.000024527488,0.000042278978,0.99824107,0.000008136995,0.0000037023449,0.0006664701],"study_design_scores_gemma":[0.0000151683635,0.0013273011,0.06162067,0.0000060662487,0.00003485802,0.000055252818,0.000106997155,0.0005152949,0.9356343,0.000028358834,0.0006427659,0.000012958904],"about_ca_topic_score_codex":0.0019383692,"about_ca_topic_score_gemma":0.0041261683,"teacher_disagreement_score":0.0019383692,"about_ca_system_score_codex":0.00027369426,"about_ca_system_score_gemma":0.00021425782,"threshold_uncertainty_score":0.003854096},"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":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99793005,0.0010525564,0.00021754301,0.00006183519,0.000018345296,0.000006871795,0.00021942222,0.000009358563,0.00048408684],"genre_scores_gemma":[0.99747235,0.00034090373,0.00027652096,0.00005681387,0.0000046772225,0.000010805749,0.00033852202,0.0000064922438,0.0014930303],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.999938,0.000012884528,0.000004818744,0.000016522145,0.000010818119,0.000016960685],"domain_scores_gemma":[0.9998778,0.000022584856,0.000032732532,0.0000075558514,0.00001660026,0.000042713997],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00007890361,0.00026781583,0.00020815403,0.00015586788,0.0001574193,0.00023391092,0.00012940927,0.00022142862,0.0011903362],"category_scores_gemma":[0.00013023992,0.00011366797,0.00015572614,0.0001746284,0.00020487246,0.00013256213,0.00010674222,0.00043330115,0.00011495026],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0025435204,0.000053018695,0.00058873376,0.000053333108,0.000015011106,0.000038796334,0.000027936172,0.000021836033,0.9956397,0.00003340666,0.000035472494,0.0009492031],"study_design_scores_gemma":[0.00014467894,0.0025528243,0.07233613,0.000017846893,0.00013162731,0.00019451456,0.00014488024,0.000616806,0.9216127,0.000118471304,0.0021054035,0.000024063032],"about_ca_topic_score_codex":0.002126705,"about_ca_topic_score_gemma":0.0031650085,"teacher_disagreement_score":0.002126705,"about_ca_system_score_codex":0.00024902492,"about_ca_system_score_gemma":0.00016100358,"threshold_uncertainty_score":0.0042286515},"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":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9979448,0.00050619623,0.0010024295,0.000014292503,0.00001720357,0.000007826232,0.00008453137,0.00001486436,0.00040779245],"genre_scores_gemma":[0.99661934,0.0003569779,0.0014382328,0.000016345908,0.0000050667113,0.000007818029,0.0001705516,0.000011668176,0.0013739454],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99991584,0.000007644042,0.0000066589273,0.000023662607,0.000020324867,0.000025838948],"domain_scores_gemma":[0.9998864,0.000017094359,0.00003235014,0.000012509553,0.000022492408,0.000029216804],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00014079391,0.00032839354,0.00023751093,0.000111259746,0.00015656081,0.0004113833,0.00016912266,0.00024422,0.0005129808],"category_scores_gemma":[0.00014786144,0.00011214006,0.00039452917,0.00016881654,0.00010007317,0.00033451355,0.00013285912,0.00045783148,0.00014377538],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00013803293,0.000010242805,0.00010213157,0.0000125843,0.0000024823617,0.000011434981,0.0000065918616,0.00005051243,0.9989472,0.000013178827,0.0000061617484,0.0006994632],"study_design_scores_gemma":[0.000004335442,0.00027047578,0.0021384817,0.0000031928757,0.000011486984,0.000016562804,0.000012423946,0.00037995147,0.996725,0.0000062344743,0.0004284459,0.0000034800228],"about_ca_topic_score_codex":0.0014434672,"about_ca_topic_score_gemma":0.0016294429,"teacher_disagreement_score":0.0014434672,"about_ca_system_score_codex":0.00026262767,"about_ca_system_score_gemma":0.00017299315,"threshold_uncertainty_score":0.0028700829},"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":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99927586,0.00030074816,0.0001506545,0.000022201752,0.000007504266,0.000005712288,0.000030244497,0.0000044847166,0.00020247619],"genre_scores_gemma":[0.9988527,0.000135899,0.00022231825,0.000035937126,0.0000044324975,0.000004506629,0.00005030345,0.0000044714343,0.00068925426],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99974054,0.000058322345,0.000018806093,0.000052319967,0.00006774679,0.00006223842],"domain_scores_gemma":[0.99942684,0.00023531736,0.00010254923,0.00002004603,0.00010785972,0.00010747631],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00025197258,0.00023563181,0.0002755517,0.00016380672,0.00018411396,0.0005756225,0.00022031629,0.0004091423,0.0019065819],"category_scores_gemma":[0.00068662176,0.00015047927,0.00027634358,0.00016260875,0.00033791192,0.00036972653,0.00030636895,0.00044859154,0.00013016134],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0041078744,0.000160592,0.0033643784,0.000109927765,0.000043671735,0.000085162894,0.00012540264,0.00020250515,0.9877488,0.000046931593,0.00005025862,0.0039544716],"study_design_scores_gemma":[0.000057510806,0.0036706855,0.04330594,0.000019524974,0.00010739065,0.00011042638,0.0005018492,0.0016413901,0.9497316,0.00007138412,0.0007584085,0.00002382769],"about_ca_topic_score_codex":0.0018777756,"about_ca_topic_score_gemma":0.0022737754,"teacher_disagreement_score":0.0019065819,"about_ca_system_score_codex":0.00028977465,"about_ca_system_score_gemma":0.00026247872,"threshold_uncertainty_score":0.006378114},"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":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99589074,0.0009114005,0.0018377079,0.000041738233,0.00002159482,0.000032193926,0.0002188204,0.000017338494,0.0010283364],"genre_scores_gemma":[0.9945667,0.0006151208,0.0015382341,0.00004508733,0.00001171389,0.000026297905,0.00054632785,0.0000118159005,0.0026386685],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99995315,0.0000054177967,0.0000030779781,0.000010932213,0.000007438446,0.00002005936],"domain_scores_gemma":[0.9999466,0.000007065459,0.000012273087,0.0000053739595,0.000010272549,0.00001848357],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000107036074,0.000569537,0.00015504252,0.00026934457,0.0002148978,0.00014610548,0.00012062813,0.00019287909,0.001590576],"category_scores_gemma":[0.000081027574,0.00011160966,0.00033956664,0.00018325612,0.00015567285,0.00025422208,0.00018284438,0.00033479463,0.00025226586],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00016368064,0.000023361208,0.00011378142,0.000029252325,0.0000062085087,0.00004737794,0.000013573452,0.000020630157,0.99859804,0.000027741435,0.000009089272,0.000947249],"study_design_scores_gemma":[0.000012436438,0.0003157258,0.002915259,0.0000046226914,0.000018584571,0.000055428856,0.000024246503,0.000115706585,0.9960284,0.000016617038,0.00049009,0.0000028532672],"about_ca_topic_score_codex":0.00063309737,"about_ca_topic_score_gemma":0.0011683684,"teacher_disagreement_score":0.001590576,"about_ca_system_score_codex":0.00010781367,"about_ca_system_score_gemma":0.00014344262,"threshold_uncertainty_score":0.005321026},"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":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9992931,0.00031984324,0.000062360734,0.000011875721,0.0000066096454,0.000004342104,0.00016157489,0.0000042097327,0.00013616458],"genre_scores_gemma":[0.9987117,0.00014748376,0.0001320063,0.000026205948,0.000003674557,0.0000067409583,0.00026410766,0.000005316065,0.00070277415],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99987423,0.00002457036,0.000013573714,0.00003362619,0.000025443069,0.00002857647],"domain_scores_gemma":[0.9996848,0.00005414156,0.00007021991,0.00002067543,0.00006881611,0.00010148832],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0002380666,0.00039555953,0.00027086187,0.0002870634,0.0002747301,0.0003526887,0.00016166568,0.00035196266,0.0014526568],"category_scores_gemma":[0.00036309753,0.00022448358,0.00045541357,0.0002845497,0.0002988008,0.00038129228,0.00023834573,0.0005041009,0.00016655556],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.011355272,0.00029193552,0.0034039363,0.000112571135,0.00008010942,0.00013749322,0.00023609168,0.00013557411,0.98139966,0.000040661216,0.000058631722,0.0027480149],"study_design_scores_gemma":[0.0001644753,0.013248237,0.29416665,0.00004056141,0.00050886685,0.00037331748,0.00061219564,0.0014791051,0.68764687,0.00008384713,0.0015918926,0.000084074374],"about_ca_topic_score_codex":0.004589313,"about_ca_topic_score_gemma":0.005286349,"teacher_disagreement_score":0.004589313,"about_ca_system_score_codex":0.00032004248,"about_ca_system_score_gemma":0.00017155356,"threshold_uncertainty_score":0.009125233},"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":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99769384,0.0004309089,0.00074047357,0.000019828598,0.000008202934,0.000009066945,0.00016101889,0.000023173136,0.0009133816],"genre_scores_gemma":[0.99493295,0.00015737987,0.0005247782,0.00001816575,0.0000057411507,0.000015448024,0.00026153456,0.00002567446,0.004058259],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.999871,0.00001186635,0.0000047048416,0.000035974925,0.000026709578,0.000049723487],"domain_scores_gemma":[0.999469,0.00014098345,0.00009589173,0.000026824764,0.0001306241,0.00013672536],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00019479104,0.00015609886,0.00022983759,0.00044271283,0.00020052254,0.00048450305,0.0001889199,0.00036197825,0.0019101887],"category_scores_gemma":[0.00036468392,0.0003034015,0.00027289096,0.00014760182,0.0004687166,0.0006859403,0.0003235321,0.0005318292,0.00030103623],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.001174866,0.000026154097,0.0032470583,0.000031013595,0.000008550752,0.000107509484,0.00023431385,0.000046985293,0.9937156,0.00011068487,0.000031192933,0.0012661078],"study_design_scores_gemma":[0.000028334885,0.000888891,0.3043801,0.000016259348,0.000046492012,0.00043681057,0.0012139449,0.001341227,0.6898501,0.00020555635,0.0015665406,0.000025764095],"about_ca_topic_score_codex":0.0029328023,"about_ca_topic_score_gemma":0.0029290859,"teacher_disagreement_score":0.0029328023,"about_ca_system_score_codex":0.0003400239,"about_ca_system_score_gemma":0.00020433597,"threshold_uncertainty_score":0.006390214},"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":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9974917,0.0008518468,0.00028540523,0.0001376605,0.000117499374,0.000035450837,0.00028344977,0.000026535456,0.00077040814],"genre_scores_gemma":[0.9963735,0.00033871894,0.0010973677,0.000093136514,0.00004769185,0.00003212566,0.0003864195,0.000024010626,0.0016070615],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99924374,0.00022533425,0.00011343881,0.0001271293,0.00012698269,0.00016344583],"domain_scores_gemma":[0.99811447,0.0009173316,0.00020905587,0.00015252816,0.00028615945,0.00032046076],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00072055205,0.00081275415,0.0014402097,0.00035860977,0.00035066504,0.0011336749,0.00076723576,0.00090355997,0.0022675714],"category_scores_gemma":[0.0016888711,0.0006239512,0.0006777947,0.0005746139,0.0007161703,0.00078183715,0.00091784593,0.0014145917,0.00043939895],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.030175533,0.001204235,0.00092559675,0.00023956929,0.00008334749,0.00028554373,0.00031491392,0.00034606917,0.9602832,0.000103918734,0.00017466627,0.005863432],"study_design_scores_gemma":[0.00027096827,0.0060626566,0.0052019563,0.000029778426,0.000109654335,0.00009241362,0.00019202549,0.00094188517,0.9861822,0.000040238716,0.0008429986,0.000033122105],"about_ca_topic_score_codex":0.0033809028,"about_ca_topic_score_gemma":0.0028932628,"teacher_disagreement_score":0.0033809028,"about_ca_system_score_codex":0.00058074144,"about_ca_system_score_gemma":0.00093220116,"threshold_uncertainty_score":0.007585764},"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":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99700373,0.0012301304,0.0005727497,0.000028641198,0.000015428403,0.000009519622,0.00025204194,0.000009761875,0.00087796204],"genre_scores_gemma":[0.9965121,0.0005786086,0.0009872658,0.000039023296,0.0000063852553,0.000012353893,0.00051036733,0.0000061752653,0.0013476828],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999517,0.0000065361733,0.0000075423272,0.0000124353855,0.000015104297,0.0000066522603],"domain_scores_gemma":[0.99988425,0.000023401695,0.000022574148,0.00001026751,0.000037118803,0.000022498409],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00009657728,0.00023123974,0.0001766454,0.00043905873,0.0001563697,0.00019500381,0.000096062,0.00015389734,0.00063920877],"category_scores_gemma":[0.00014990699,0.000062757215,0.00020105843,0.00038632556,0.00014699058,0.00023062235,0.00015172051,0.00024250691,0.00008562652],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00014788516,0.00001691715,0.0010774034,0.000041135994,0.0000052930877,0.000037448175,0.000021044081,0.000024570876,0.9964132,0.000021452302,0.0000062395957,0.0021874662],"study_design_scores_gemma":[0.0000135715845,0.0004324771,0.05090556,0.000020365318,0.000085160806,0.00026389802,0.00017589075,0.00062981993,0.9453578,0.00007978129,0.0020253968,0.000010251289],"about_ca_topic_score_codex":0.0009859726,"about_ca_topic_score_gemma":0.0012214275,"teacher_disagreement_score":0.0009859726,"about_ca_system_score_codex":0.000112804584,"about_ca_system_score_gemma":0.00018977984,"threshold_uncertainty_score":0.0021383166},"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":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.70417374,0.008129629,0.26507148,0.0012214252,0.00048402196,0.0003479718,0.00027893533,0.0004075965,0.019885171],"genre_scores_gemma":[0.90369356,0.0048950883,0.07321811,0.0002060176,0.00011031409,0.00014897481,0.00028956437,0.00008148415,0.017356759],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99989676,0.000015211708,0.0000064687806,0.000024040028,0.000042288408,0.000015162494],"domain_scores_gemma":[0.99989974,0.000022431701,0.000014615168,0.000015290789,0.000035246092,0.000012532313],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0001909963,0.0003828207,0.00020205564,0.00022806873,0.00020647286,0.0003328374,0.00029821935,0.0003690944,0.0028441523],"category_scores_gemma":[0.0002165364,0.00010047553,0.00030154694,0.00015209176,0.00020273647,0.00041284141,0.00041696086,0.0005960938,0.0011118753],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000036005167,0.000038738057,0.00018324297,0.0001780432,0.000009927811,0.00009064578,0.000039462222,0.00010875896,0.98038304,0.0007116939,0.00012592183,0.018094523],"study_design_scores_gemma":[0.0000042606184,0.00012261304,0.00051286846,0.00000639899,0.000019457455,0.00021064274,0.000025071296,0.0009936978,0.9887997,0.00021874864,0.009079422,0.000007161801],"about_ca_topic_score_codex":0.00022818206,"about_ca_topic_score_gemma":0.0003556847,"teacher_disagreement_score":0.0028441523,"about_ca_system_score_codex":0.00015504076,"about_ca_system_score_gemma":0.00033836614,"threshold_uncertainty_score":0.00951463},"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":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99369156,0.0005935501,0.0030579024,0.000048390422,0.00005685214,0.000026495138,0.0011932305,0.00014246262,0.0011896564],"genre_scores_gemma":[0.98994994,0.00044160217,0.004231762,0.000056534456,0.000012625759,0.00003184752,0.0018420782,0.000053037737,0.0033806206],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998728,0.000009835616,0.0000066563803,0.00003791724,0.000043591062,0.000029162236],"domain_scores_gemma":[0.9999186,0.000017874456,0.000007852923,0.000004834457,0.000028549544,0.000022188633],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00012709695,0.0005220952,0.0003202082,0.00068669085,0.00048601354,0.00027300938,0.00023367596,0.00038291342,0.001399805],"category_scores_gemma":[0.00016944016,0.00011122632,0.0003509356,0.000395923,0.0002396896,0.00017752343,0.0001660266,0.00036284284,0.0003153019],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00036891273,0.000019352896,0.000543505,0.000028897091,0.0000137216875,0.00010223592,0.000035453977,0.000049505954,0.99679345,0.000021275053,0.000041183575,0.0019824915],"study_design_scores_gemma":[0.000008086224,0.00027739123,0.015325427,0.000007814868,0.00003355126,0.0001509301,0.00006144385,0.0007639579,0.982447,0.00002829838,0.0008849901,0.000011193107],"about_ca_topic_score_codex":0.0039337347,"about_ca_topic_score_gemma":0.0050972304,"teacher_disagreement_score":0.0039337347,"about_ca_system_score_codex":0.0002732169,"about_ca_system_score_gemma":0.00028987523,"threshold_uncertainty_score":0.007821679},"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":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99270415,0.0005320069,0.0060356767,0.000091355585,0.000026071872,0.000016081007,0.00014632563,0.00006132283,0.00038695877],"genre_scores_gemma":[0.98959994,0.00040447756,0.008909681,0.00007502604,0.000011605878,0.000022866465,0.0003418835,0.000064220316,0.00057042326],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999372,0.000010882171,0.000008995125,0.000018103643,0.000009839683,0.000014948694],"domain_scores_gemma":[0.99980825,0.000032843447,0.00006155604,0.000029779561,0.000027348744,0.00004037918],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00017613327,0.0003088179,0.0002210734,0.00008854602,0.00013492147,0.00038234438,0.00015622751,0.00026408976,0.00053033914],"category_scores_gemma":[0.000257608,0.00014599712,0.0002459977,0.00013263381,0.00016255156,0.00037142084,0.00020775886,0.00071086036,0.00016149052],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00007757993,0.000007670772,0.00009158216,0.000012283101,0.0000029061841,0.000014231629,0.000005499328,0.00004227254,0.9992642,0.000010149027,0.000005402016,0.00046637224],"study_design_scores_gemma":[0.00000785214,0.00016880463,0.0013745843,0.000003819695,0.000013407503,0.000095673786,0.000015665068,0.00043657253,0.99742657,0.000029726138,0.00042198505,0.000005392313],"about_ca_topic_score_codex":0.00020013918,"about_ca_topic_score_gemma":0.00049829145,"teacher_disagreement_score":0.00053033914,"about_ca_system_score_codex":0.0001385114,"about_ca_system_score_gemma":0.00015064265,"threshold_uncertainty_score":0.0017741323},"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":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9985297,0.00058588694,0.00026687322,0.000038624126,0.000020971154,0.000010705564,0.00012088038,0.0000128994425,0.000413447],"genre_scores_gemma":[0.9970932,0.00029059913,0.0006614855,0.00006108602,0.000014218503,0.000014644671,0.00044249342,0.000016619611,0.0014056116],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9997491,0.00007882048,0.000025544423,0.00006755975,0.000029461124,0.000049564464],"domain_scores_gemma":[0.9995745,0.00015560842,0.00007105281,0.000028007284,0.000061845065,0.000109051325],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00028938978,0.0005433855,0.0003731494,0.00026902274,0.00027224416,0.00052642665,0.0002638391,0.00032643857,0.00234987],"category_scores_gemma":[0.000485305,0.00022760256,0.0002840585,0.0003123185,0.00025393188,0.000610819,0.0002532674,0.0006746282,0.00028661598],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.003573795,0.00021303077,0.0005824793,0.00010869565,0.00003254798,0.000095891184,0.00007827314,0.000080765036,0.99338734,0.000045678615,0.000041429696,0.0017599101],"study_design_scores_gemma":[0.000036902125,0.0019710793,0.0067499843,0.000015214391,0.00009326507,0.00005898484,0.00007637224,0.00036335122,0.9896283,0.0000331747,0.00096058793,0.00001278717],"about_ca_topic_score_codex":0.0015970787,"about_ca_topic_score_gemma":0.0018042799,"teacher_disagreement_score":0.00234987,"about_ca_system_score_codex":0.00033121137,"about_ca_system_score_gemma":0.00026704912,"threshold_uncertainty_score":0.007861137},"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":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99902153,0.00023785263,0.00038240856,0.0000063937205,0.0000011731305,0.0000055946966,0.00010131764,0.000004710677,0.00023901321],"genre_scores_gemma":[0.9991592,0.000078500016,0.00045003125,0.000007849675,0.0000019028835,0.0000050074336,0.00014632735,0.000002905333,0.0001482814],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999094,0.000015384845,0.000010527744,0.000027802485,0.000022974871,0.0000139289305],"domain_scores_gemma":[0.99969566,0.00006291869,0.00013144748,0.00001581009,0.000055589877,0.0000387138],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00016360614,0.00018690423,0.00015911387,0.00057057507,0.000120810466,0.00041226583,0.000094635456,0.00025389506,0.0006148914],"category_scores_gemma":[0.0004052762,0.00018647115,0.00017338057,0.00035086097,0.00020526274,0.0003136574,0.00014436156,0.00026310785,0.00009711087],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00021452564,0.00002361116,0.028403144,0.000059603502,0.000029463805,0.0001015222,0.00008652886,0.00020164718,0.9680272,0.000044216322,0.000011367751,0.0027972388],"study_design_scores_gemma":[0.0000071460363,0.00028917956,0.85085815,0.000008179434,0.00004238583,0.0003340858,0.00016764192,0.0011149935,0.14680283,0.00007948101,0.00028200055,0.000013895255],"about_ca_topic_score_codex":0.00080404646,"about_ca_topic_score_gemma":0.001092126,"teacher_disagreement_score":0.00080404646,"about_ca_system_score_codex":0.00013908539,"about_ca_system_score_gemma":0.00006525478,"threshold_uncertainty_score":0.0020569563},"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":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9864116,0.00049000356,0.012234737,0.00005369837,0.000022936052,0.00003429548,0.00011014272,0.000038936065,0.00060363393],"genre_scores_gemma":[0.98186535,0.0006209124,0.012728948,0.000059574715,0.000014604704,0.00006691015,0.00040263802,0.00004706361,0.0041939244],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998714,0.000018869727,0.00001083027,0.000025743964,0.000043907585,0.000029337682],"domain_scores_gemma":[0.9998766,0.000032528354,0.000027075675,0.00001618475,0.000032687327,0.00001491952],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0002488595,0.00035320735,0.00032189625,0.00016709337,0.000099515804,0.00026898863,0.00029302007,0.00029492704,0.00074681715],"category_scores_gemma":[0.0002122815,0.00015589761,0.0003338273,0.00017543182,0.00016630403,0.00020611312,0.00028139725,0.00053358526,0.0002971763],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000034072516,0.000013109707,0.000058162685,0.000014449409,0.0000021342205,0.000009629687,0.000005388079,0.000023456614,0.9992273,0.0000141149985,0.0000053012627,0.000592894],"study_design_scores_gemma":[0.0000038781122,0.00012579022,0.00069875695,0.0000033616082,0.0000050721314,0.000022271006,0.000008413808,0.00026968992,0.9987012,0.0000074449,0.00015276505,0.0000012761525],"about_ca_topic_score_codex":0.00048759536,"about_ca_topic_score_gemma":0.0007243959,"teacher_disagreement_score":0.00074681715,"about_ca_system_score_codex":0.00018783056,"about_ca_system_score_gemma":0.00023669506,"threshold_uncertainty_score":0.0024983287},"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":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9986802,0.00023934296,0.00050167675,0.000016334625,0.000010973035,0.0000038263274,0.00017165205,0.000010973778,0.0003649652],"genre_scores_gemma":[0.99762815,0.000101522746,0.0003067956,0.0000247599,0.0000029527016,0.0000052990263,0.00030404457,0.000015263151,0.0016111683],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998349,0.000022205191,0.000010748794,0.00004740578,0.000041976014,0.00004279893],"domain_scores_gemma":[0.9995766,0.000078523975,0.00009639474,0.00002500574,0.00014639336,0.00007696774],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00025169094,0.00034047253,0.00019779099,0.00035976115,0.00025767626,0.00039564344,0.00013118795,0.00035995585,0.0016538107],"category_scores_gemma":[0.0004444488,0.00027785765,0.0003777659,0.00026552103,0.00043958912,0.00031960005,0.0001798873,0.00055447937,0.00025178023],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0029363988,0.00003114406,0.004168645,0.000057498557,0.000054558914,0.000103452505,0.00014754498,0.00014319507,0.9911232,0.000051793708,0.00003435862,0.0011481636],"study_design_scores_gemma":[0.000023153465,0.00071686326,0.06456818,0.000007968742,0.000097073585,0.000115139184,0.00022966899,0.00069412397,0.933117,0.000049856673,0.00036356263,0.000017391425],"about_ca_topic_score_codex":0.003262597,"about_ca_topic_score_gemma":0.0030352902,"teacher_disagreement_score":0.003262597,"about_ca_system_score_codex":0.00034886622,"about_ca_system_score_gemma":0.00015911962,"threshold_uncertainty_score":0.0064872503},"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":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99648786,0.00057461654,0.00197664,0.000028630773,0.000014639829,0.000018437317,0.00026108886,0.00003559642,0.00060251524],"genre_scores_gemma":[0.9964987,0.00033237785,0.0014552502,0.000017865008,0.00000820738,0.00002320828,0.00034053167,0.000022172548,0.0013017158],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99984145,0.000024799927,0.000011020928,0.000029769108,0.00004523357,0.0000477147],"domain_scores_gemma":[0.99963474,0.00014337194,0.000072620925,0.000021739374,0.00008692192,0.000040698906],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0002969523,0.00032200583,0.0003496302,0.00018215441,0.00016769831,0.00032921767,0.00021801349,0.0002581053,0.00089293503],"category_scores_gemma":[0.0006512906,0.0001711472,0.00030096335,0.00030328898,0.0002373253,0.0003109619,0.00017047732,0.0004790659,0.00021805444],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0010067478,0.000043975535,0.0014109208,0.000054312688,0.000013669903,0.00005938541,0.00010862336,0.00013142475,0.9941924,0.000023802248,0.000024679688,0.0029299767],"study_design_scores_gemma":[0.000005421549,0.00031396767,0.0095516145,0.0000036034523,0.000020197938,0.000037282072,0.000048089354,0.0006520863,0.98910856,0.000011406906,0.00024153912,0.0000063359794],"about_ca_topic_score_codex":0.001255338,"about_ca_topic_score_gemma":0.001319105,"teacher_disagreement_score":0.001255338,"about_ca_system_score_codex":0.00019202124,"about_ca_system_score_gemma":0.00019516956,"threshold_uncertainty_score":0.0029871464},"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":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.999315,0.00020627033,0.00017455657,0.000013461602,0.0000078998455,0.000003924003,0.00007534395,0.0000035840187,0.00019992806],"genre_scores_gemma":[0.99905926,0.00011312771,0.00020971724,0.0000196714,0.000005473209,0.0000043474065,0.00013243803,0.0000071934714,0.0004487642],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998259,0.000048921214,0.000016373153,0.000027821196,0.000030026282,0.00005101859],"domain_scores_gemma":[0.9997341,0.00009984132,0.00003383422,0.000014145125,0.00004771618,0.00007041947],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0002471638,0.00036985273,0.00029091456,0.00019944843,0.00020058182,0.0005894068,0.00012674538,0.00019028445,0.0009890392],"category_scores_gemma":[0.00049712247,0.00024241675,0.0003633441,0.00022107866,0.0002905196,0.00043680696,0.00027258022,0.0003762616,0.00015920082],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.007543049,0.00013742279,0.0028549507,0.000040609197,0.000043672015,0.00011575568,0.000091526286,0.0001649185,0.9867383,0.000027287188,0.000035413756,0.0022070617],"study_design_scores_gemma":[0.00004677861,0.0013552044,0.04316051,0.000007174888,0.00007293143,0.00010173943,0.00018959507,0.0016131827,0.9531114,0.000038845792,0.00028590596,0.00001671575],"about_ca_topic_score_codex":0.0022827392,"about_ca_topic_score_gemma":0.0022269026,"teacher_disagreement_score":0.0022827392,"about_ca_system_score_codex":0.00022402107,"about_ca_system_score_gemma":0.00018449091,"threshold_uncertainty_score":0.0045388937},"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":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9971982,0.0017011187,0.00040342982,0.000043395547,0.000029082008,0.000015112937,0.00010003374,0.000012234312,0.00049737986],"genre_scores_gemma":[0.99701935,0.0008677834,0.0010127408,0.000026546979,0.000013439531,0.0000124515545,0.000098443124,0.000005738138,0.000943412],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9997831,0.00005657502,0.000027338512,0.00004111899,0.00004244294,0.000049472175],"domain_scores_gemma":[0.99960333,0.00012787996,0.00008093072,0.00002174037,0.00006946668,0.00009672846],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00024670048,0.0005092516,0.00039000186,0.00042955147,0.00016535104,0.00020154977,0.00024028841,0.00033671822,0.0013944667],"category_scores_gemma":[0.00050040265,0.00016683356,0.00044536422,0.00030051722,0.0002549437,0.0003107035,0.0002889189,0.0004533475,0.000106488464],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.005016098,0.0002788748,0.00064282207,0.00015779614,0.000052597436,0.00006429578,0.000059437967,0.00012563389,0.98768556,0.000030750434,0.00003808622,0.005847946],"study_design_scores_gemma":[0.00006608626,0.007452487,0.0056023495,0.000021452694,0.00018828969,0.00011148085,0.000110711124,0.00029361402,0.98526776,0.000026376973,0.00084685214,0.000012517792],"about_ca_topic_score_codex":0.0008570028,"about_ca_topic_score_gemma":0.0014901714,"teacher_disagreement_score":0.0013944667,"about_ca_system_score_codex":0.00013373436,"about_ca_system_score_gemma":0.00023236779,"threshold_uncertainty_score":0.004665017},"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":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9959806,0.0006987297,0.001996711,0.00003616323,0.000011877696,0.00004406627,0.00015788595,0.000016146041,0.0010577383],"genre_scores_gemma":[0.9903674,0.0009559462,0.0038714972,0.00008295229,0.00001591671,0.00005715866,0.00073948706,0.000019046265,0.003890633],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999435,0.0000073015954,0.000004294114,0.000014876231,0.000013186614,0.000016797776],"domain_scores_gemma":[0.99987185,0.00004394481,0.000022982553,0.0000076995275,0.000024554769,0.00002887539],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0001012941,0.0004462877,0.00021516431,0.00027404548,0.00030123634,0.00014660327,0.000096001386,0.00018990274,0.0013352546],"category_scores_gemma":[0.00017769702,0.00011945065,0.00015287253,0.0002676262,0.00024173081,0.00029096002,0.00013777925,0.00044261597,0.0002621928],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00021885424,0.000014240255,0.00032381967,0.00006024924,0.000004863803,0.00006632405,0.000033284723,0.000021002785,0.9977285,0.00002207752,0.000011692843,0.0014950804],"study_design_scores_gemma":[0.000014462472,0.00049878214,0.008801103,0.00000719107,0.000020956855,0.00012755183,0.000048867667,0.00017524067,0.9895201,0.000023627752,0.0007574644,0.0000044744193],"about_ca_topic_score_codex":0.0015721658,"about_ca_topic_score_gemma":0.0033834248,"teacher_disagreement_score":0.0015721658,"about_ca_system_score_codex":0.00017314135,"about_ca_system_score_gemma":0.00032581395,"threshold_uncertainty_score":0.0044668913},"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":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99863845,0.0001531205,0.0002971995,0.000006528236,0.0000028055538,0.00001940899,0.00016614197,0.000010763242,0.0007055194],"genre_scores_gemma":[0.99268496,0.00015745661,0.0016554681,0.00004381704,0.0000044771145,0.00001506251,0.0010592586,0.00003155051,0.004347796],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.9998259,0.0000127898375,0.0000114193645,0.000055303364,0.00006158244,0.000032941112],"domain_scores_gemma":[0.9996437,0.00007829361,0.00004904178,0.000017685203,0.00012151867,0.00008970767],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00022227092,0.00028655177,0.0003038305,0.0010738887,0.00055102113,0.00052697764,0.00018307361,0.0003110292,0.00096315274],"category_scores_gemma":[0.00026951436,0.00015859191,0.00026438452,0.00041578463,0.00022971752,0.00024654434,0.00023718277,0.0003088918,0.00020992152],"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":[0.0004278541,0.000049072783,0.015914084,0.000033256725,0.000011578895,0.00043350586,0.00015071922,0.00005130605,0.980474,0.000026841548,0.000038618557,0.0023891248],"study_design_scores_gemma":[0.000013030875,0.0008368083,0.6796198,0.000008476636,0.0000563905,0.00067720545,0.0003527739,0.0003261157,0.31692857,0.000017170403,0.0011533035,0.000010411575],"about_ca_topic_score_codex":0.009088571,"about_ca_topic_score_gemma":0.022070939,"teacher_disagreement_score":0.009088571,"about_ca_system_score_codex":0.0004048005,"about_ca_system_score_gemma":0.00036825598,"threshold_uncertainty_score":0.018071353},"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":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99701715,0.0021636777,0.0004524379,0.000020868596,0.000012311063,0.000012474966,0.000040954503,0.000012872166,0.00026731862],"genre_scores_gemma":[0.99614316,0.0016670424,0.0013973757,0.000034812485,0.000010583261,0.000010677451,0.00011464005,0.000011704116,0.0006100352],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99990463,0.00002169102,0.000010025699,0.000017804963,0.000027044925,0.000018783312],"domain_scores_gemma":[0.99989665,0.000015069438,0.00004339868,0.0000070261217,0.000021649534,0.000016173732],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00012555977,0.000499052,0.00035530597,0.00017493787,0.000109483844,0.00023472792,0.00013122849,0.0001765548,0.00046949537],"category_scores_gemma":[0.00014802536,0.00012694883,0.00031466287,0.00011342717,0.00013342866,0.00013376943,0.00015757038,0.0002722449,0.00010371803],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00013785217,0.000030474903,0.00013248694,0.00005571792,0.000008776236,0.000022227003,0.000010183981,0.000030481386,0.9987527,0.000005654493,0.0000064249843,0.00080693956],"study_design_scores_gemma":[0.0000107267715,0.0012671705,0.007095785,0.000012166216,0.000056180095,0.000082693434,0.000027513774,0.00029421927,0.9905599,0.0000064200603,0.0005829204,0.000004195051],"about_ca_topic_score_codex":0.0008628499,"about_ca_topic_score_gemma":0.0012954749,"teacher_disagreement_score":0.0008628499,"about_ca_system_score_codex":0.00012379045,"about_ca_system_score_gemma":0.0001347068,"threshold_uncertainty_score":0.0017156005},"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":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9950937,0.0018734549,0.0021275468,0.00004338718,0.00003548758,0.000017820026,0.00006289218,0.00003433963,0.0007114462],"genre_scores_gemma":[0.9957082,0.0009471326,0.0014639862,0.000033488323,0.000015827367,0.00001627931,0.00011175313,0.000018100709,0.0016852829],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998363,0.000027551849,0.000012509499,0.00002858422,0.000050440314,0.000044576464],"domain_scores_gemma":[0.9998454,0.0000620792,0.00002971743,0.000022226443,0.000021198286,0.000019393718],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00023809818,0.0004188248,0.0003459441,0.00021399627,0.00011743747,0.00025055843,0.00021569528,0.0003253769,0.0011615781],"category_scores_gemma":[0.00030665152,0.00017631304,0.00032208656,0.00018897666,0.00022141321,0.00018221208,0.00018902298,0.00035747638,0.00023139501],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0004445968,0.00003180722,0.00015461835,0.000058574282,0.000010825939,0.000033782202,0.00001499219,0.00007156672,0.99674726,0.000027931344,0.000020071106,0.0023839576],"study_design_scores_gemma":[0.00001050801,0.00030369492,0.0010464095,0.0000036200154,0.000014722502,0.000048849757,0.0000070631386,0.00018434456,0.99808264,0.000008501834,0.0002876703,0.000002018269],"about_ca_topic_score_codex":0.00036891567,"about_ca_topic_score_gemma":0.00040315033,"teacher_disagreement_score":0.0011615781,"about_ca_system_score_codex":0.00015426539,"about_ca_system_score_gemma":0.00015854956,"threshold_uncertainty_score":0.0038858652},"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":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.999438,0.00013344245,0.00004039646,0.000019167675,0.000010488396,0.000007434274,0.0001291175,0.00000275365,0.00021922484],"genre_scores_gemma":[0.9967506,0.00015397288,0.0002620076,0.000045699366,0.0000057664247,0.000012645482,0.0004216365,0.000008183729,0.0023393098],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9996352,0.000054240576,0.000026269534,0.00011453158,0.000077013225,0.00009283784],"domain_scores_gemma":[0.9996393,0.00007741235,0.00004343052,0.000019093042,0.00009033243,0.00013047764],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00027759207,0.0005769113,0.00042944256,0.0003788336,0.00060056645,0.0007708332,0.00022663048,0.00033960794,0.0019771238],"category_scores_gemma":[0.00052519125,0.00018149767,0.0004984539,0.00033142298,0.00031155988,0.00032987553,0.00043642006,0.00061622844,0.00022476715],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.007667439,0.00083121937,0.0061639873,0.00008228452,0.00004636037,0.00024177456,0.00030034716,0.00007597841,0.98086905,0.00003106071,0.000099205055,0.0035912753],"study_design_scores_gemma":[0.000084642576,0.012744521,0.30785894,0.00005743727,0.00024067122,0.0002797056,0.0024002302,0.0006263411,0.6735675,0.000043494827,0.0020090307,0.00008752486],"about_ca_topic_score_codex":0.02277376,"about_ca_topic_score_gemma":0.032973908,"teacher_disagreement_score":0.02277376,"about_ca_system_score_codex":0.0005325175,"about_ca_system_score_gemma":0.00044872347,"threshold_uncertainty_score":0.045282423},"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":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9957604,0.0002745462,0.0027313028,0.000027221451,0.000009669401,0.000006868386,0.0003260566,0.00004095737,0.0008230675],"genre_scores_gemma":[0.99770206,0.0001304988,0.0011728439,0.000007745913,0.000006484531,0.000011360428,0.00020399754,0.000019625091,0.00074534956],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.9999342,0.000004714153,0.0000033921822,0.000019134846,0.00002105791,0.00001748158],"domain_scores_gemma":[0.99971324,0.000075620796,0.00007731551,0.000017091921,0.00008298305,0.000033685355],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00011111099,0.00011608039,0.00012740286,0.00054034754,0.00025727955,0.00038338717,0.00013673457,0.00012823017,0.0013218782],"category_scores_gemma":[0.0004154819,0.00012867921,0.00011995675,0.0004092913,0.0002558249,0.00043151673,0.00015123648,0.0003726281,0.00013648356],"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":[0.00027148364,0.000029651368,0.0035015792,0.00004737878,0.000013019464,0.00008650881,0.00017479608,0.00055419834,0.9874663,0.00020654745,0.00014740728,0.0075011784],"study_design_scores_gemma":[0.000010068247,0.00010110628,0.0755395,0.0000099819335,0.000036499445,0.00019945446,0.00031005777,0.021684943,0.90043026,0.00019346009,0.0014496783,0.000034974797],"about_ca_topic_score_codex":0.0030406758,"about_ca_topic_score_gemma":0.0031834338,"teacher_disagreement_score":0.0030406758,"about_ca_system_score_codex":0.00030664072,"about_ca_system_score_gemma":0.00013915704,"threshold_uncertainty_score":0.0060459375},"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":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.999408,0.00012270367,0.00017922148,0.000012527488,0.0000068764352,0.000004800186,0.00006980365,0.0000060328994,0.00019008505],"genre_scores_gemma":[0.9983209,0.00010728717,0.00021821346,0.0000104325745,0.000004207053,0.000007507382,0.00016298606,0.000007584411,0.0011609241],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998023,0.000037231082,0.000015242391,0.000043936012,0.00004455038,0.000056686175],"domain_scores_gemma":[0.9997739,0.000051546558,0.000049393744,0.000026573045,0.00005822404,0.00004030239],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00019624046,0.00041674747,0.00026281577,0.0001742412,0.0001800455,0.00025078835,0.00018278998,0.0002437724,0.0011428626],"category_scores_gemma":[0.0003597797,0.00018032023,0.00031374145,0.00017661457,0.00029164407,0.00021260255,0.00018004002,0.00032834502,0.00017755474],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0011952213,0.00006384973,0.0009977362,0.000024431894,0.000008649736,0.00006750934,0.00005894191,0.00013226841,0.9966337,0.00001850781,0.000020516329,0.0007785977],"study_design_scores_gemma":[0.000009609157,0.0012726309,0.008918352,0.0000044809335,0.000026818867,0.0000645666,0.00007216986,0.0005875806,0.9888206,0.00000929786,0.00020793891,0.0000058081287],"about_ca_topic_score_codex":0.0037011534,"about_ca_topic_score_gemma":0.0038184822,"teacher_disagreement_score":0.0037011534,"about_ca_system_score_codex":0.00024450402,"about_ca_system_score_gemma":0.0003212016,"threshold_uncertainty_score":0.0073592067},"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":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9980013,0.0008369946,0.00034893106,0.0000155094,0.000010367533,0.0000051413786,0.00030309762,0.000010266741,0.00046838063],"genre_scores_gemma":[0.99741673,0.00029091752,0.000271778,0.000011962773,0.0000040946015,0.0000068106206,0.00033311994,0.0000095856185,0.0016550472],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998572,0.000012759195,0.000013399887,0.000046070967,0.000039015962,0.000031691878],"domain_scores_gemma":[0.9998229,0.0000267769,0.0000424784,0.000022176864,0.00006285977,0.000022878345],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00023619502,0.00021948789,0.00019478286,0.00037013335,0.00035020415,0.00037367895,0.00015340594,0.00023875514,0.0023076565],"category_scores_gemma":[0.00032586613,0.000098082564,0.00023467332,0.00034473272,0.0002423673,0.0003871615,0.00018473665,0.00033503983,0.0003415463],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00088098424,0.000034842404,0.0022999172,0.00006210507,0.0000231062,0.00008855435,0.00013081208,0.0001544315,0.99116427,0.000079366204,0.00007205537,0.005009456],"study_design_scores_gemma":[0.000007946584,0.0004273925,0.0248013,0.000015115256,0.00005765992,0.00009011984,0.00015868028,0.0005142342,0.9721094,0.00003620965,0.0017631017,0.000018738994],"about_ca_topic_score_codex":0.0029792052,"about_ca_topic_score_gemma":0.00303076,"teacher_disagreement_score":0.0029792052,"about_ca_system_score_codex":0.00030071495,"about_ca_system_score_gemma":0.00019225609,"threshold_uncertainty_score":0.0077198744},"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":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9988457,0.00034793778,0.00017934556,0.000022853414,0.000014246387,0.000008619775,0.00012020029,0.000010025095,0.00045094328],"genre_scores_gemma":[0.9961414,0.00027637146,0.00050513283,0.000023279526,0.000011181639,0.000007763213,0.00023415605,0.0000111541285,0.0027895658],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99986815,0.000029684397,0.000014202216,0.000025030498,0.000018430495,0.0000445072],"domain_scores_gemma":[0.9997552,0.00006565395,0.00004169117,0.000021467224,0.00004371369,0.00007226474],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00017624733,0.00039522973,0.00027930143,0.00019379436,0.00026677988,0.00029753946,0.00019102033,0.000250281,0.0021026684],"category_scores_gemma":[0.00028594618,0.00014738383,0.00034585226,0.00022109468,0.00021069453,0.00022990619,0.00022651684,0.00041808965,0.0002427542],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0076617273,0.00023005191,0.00073713664,0.000068779496,0.00003355243,0.00007900738,0.00009780078,0.00013924655,0.98840094,0.00004544573,0.000042647876,0.0024636877],"study_design_scores_gemma":[0.000026422498,0.0011522985,0.00381501,0.000004651256,0.00003571999,0.000019518882,0.00005266456,0.00027610338,0.9941298,0.0000129474265,0.00047069005,0.000004228148],"about_ca_topic_score_codex":0.00306107,"about_ca_topic_score_gemma":0.0030894114,"teacher_disagreement_score":0.00306107,"about_ca_system_score_codex":0.0002505563,"about_ca_system_score_gemma":0.00042310238,"threshold_uncertainty_score":0.007034123},"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":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9970758,0.000692442,0.001144852,0.00004455729,0.000014150119,0.000013230455,0.00016756833,0.000028734978,0.0008185611],"genre_scores_gemma":[0.99802846,0.00034167847,0.0004658357,0.000021090482,0.000006935383,0.000013519421,0.00018964768,0.000023426815,0.0009094008],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998946,0.000014400724,0.0000045920324,0.000021085289,0.000028125021,0.000037126483],"domain_scores_gemma":[0.9998518,0.000055086715,0.00003630462,0.000008415344,0.000032166045,0.000016153292],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00012961007,0.00025254526,0.00016488736,0.00015751645,0.00022103376,0.00041048817,0.00016239942,0.00017611716,0.0013330576],"category_scores_gemma":[0.0003439221,0.0001273091,0.00016942805,0.00023083,0.00029562265,0.0002983328,0.00014506765,0.00034158002,0.00021163702],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0002622071,0.000019632213,0.0003658711,0.000030260157,0.0000045527254,0.000056656903,0.00007635298,0.00005836832,0.9977558,0.000052444317,0.000026134616,0.0012917644],"study_design_scores_gemma":[0.000003699056,0.00014680372,0.0046075336,0.00000402549,0.0000065041177,0.000032397846,0.00006211918,0.00023389737,0.9944547,0.000028077844,0.00041550084,0.0000048404754],"about_ca_topic_score_codex":0.0012114733,"about_ca_topic_score_gemma":0.00096542604,"teacher_disagreement_score":0.0013330576,"about_ca_system_score_codex":0.00024085611,"about_ca_system_score_gemma":0.0002189889,"threshold_uncertainty_score":0.0044595003},"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":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9330818,0.0010898447,0.06378817,0.00016457976,0.00006030544,0.00022890246,0.00030588618,0.00021879678,0.0010618547],"genre_scores_gemma":[0.9124762,0.0010834407,0.08347428,0.00009889165,0.000014192558,0.00020627052,0.00050894404,0.00008351053,0.0020542901],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9995919,0.0000665445,0.000034209123,0.00009225247,0.00016026423,0.00005480132],"domain_scores_gemma":[0.9998888,0.000026407632,0.000031344356,0.000013672076,0.000028523875,0.000011274952],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0005712288,0.0007030499,0.00063571363,0.0003125714,0.00023159962,0.00053200993,0.00032214492,0.00055551465,0.00045770578],"category_scores_gemma":[0.00033038383,0.00021858444,0.000796774,0.00039314132,0.0002979383,0.00039510333,0.0004049288,0.0007664848,0.0002850751],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000033818305,0.000048248243,0.0000786816,0.000042496576,0.0000072789303,0.000017821232,0.000010375729,0.00024786766,0.99714476,0.000045801353,0.000017262062,0.0023055554],"study_design_scores_gemma":[0.000008472399,0.00022626754,0.0011176248,0.00000461823,0.000018415316,0.000027334503,0.000018368379,0.0018917453,0.9959615,0.00003568438,0.0006830558,0.0000070565893],"about_ca_topic_score_codex":0.0007397601,"about_ca_topic_score_gemma":0.0019700807,"teacher_disagreement_score":0.0007397601,"about_ca_system_score_codex":0.00034208322,"about_ca_system_score_gemma":0.00046996083,"threshold_uncertainty_score":0.0030210018},"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":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.995387,0.0001805413,0.0036088636,0.000045843437,0.000010292521,0.000026843001,0.0001236621,0.00003898742,0.0005778677],"genre_scores_gemma":[0.98704123,0.0004292277,0.009412014,0.00005974227,0.000012485837,0.0000692971,0.00078152335,0.00009989427,0.0020945019],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999087,0.000012923873,0.0000069817675,0.000023408562,0.000019249374,0.00002875861],"domain_scores_gemma":[0.999833,0.000049641098,0.00003900144,0.000013263777,0.000032311815,0.00003283342],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00021679794,0.00044292325,0.00019825186,0.00024980347,0.00022211415,0.0002774947,0.00016150468,0.00019351591,0.0009776652],"category_scores_gemma":[0.00037468932,0.0001293403,0.00018325,0.00035747007,0.00020067689,0.00032271328,0.00018994638,0.0006924292,0.00023686438],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00005573467,0.000017263292,0.000054833235,0.000012434663,0.0000025527206,0.000010860858,0.000014978154,0.0000718414,0.9993655,0.000026767302,0.0000071078643,0.00036013985],"study_design_scores_gemma":[0.0000030600556,0.000045564637,0.00034148004,0.0000013839816,0.000004876184,0.000007762594,0.000006088492,0.00022991678,0.999151,0.000008658914,0.0001985323,0.0000016597741],"about_ca_topic_score_codex":0.0006196877,"about_ca_topic_score_gemma":0.0009254462,"teacher_disagreement_score":0.0009776652,"about_ca_system_score_codex":0.00018000414,"about_ca_system_score_gemma":0.00016415195,"threshold_uncertainty_score":0.003270626},"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":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9940767,0.0006631868,0.0025652098,0.00004075933,0.000023288549,0.000019620466,0.0001151114,0.000078302815,0.0024177472],"genre_scores_gemma":[0.99474454,0.00037263325,0.001890233,0.000030730753,0.000005490522,0.000011040905,0.00012725485,0.000022746906,0.002795529],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999429,0.0000050329663,0.0000027152837,0.00001745053,0.000015994397,0.000015874137],"domain_scores_gemma":[0.9999379,0.000011984288,0.000019379611,0.000003735338,0.0000124208955,0.000014506382],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000093822455,0.00032296503,0.0001120909,0.00018256163,0.00014740619,0.00022841236,0.00010817894,0.00025091297,0.0009623964],"category_scores_gemma":[0.000095468065,0.00016900305,0.00011007676,0.000102882324,0.00011942946,0.0002021252,0.00008963838,0.00036409096,0.00012329742],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000025522537,0.0000033860124,0.000027694201,0.000015360862,0.0000015822438,0.000022662707,0.000007999407,0.000015152957,0.99955004,0.000014105641,0.000010378791,0.00030614212],"study_design_scores_gemma":[0.000002224799,0.00004890093,0.0011569818,0.0000026574692,0.000005867879,0.0000434308,0.00001382898,0.00015352995,0.9981206,0.0000052396363,0.00044515316,0.0000016280346],"about_ca_topic_score_codex":0.0006738985,"about_ca_topic_score_gemma":0.001812627,"teacher_disagreement_score":0.0009623964,"about_ca_system_score_codex":0.00016997449,"about_ca_system_score_gemma":0.000089240086,"threshold_uncertainty_score":0.003219545},"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":"methods","genre_gemma":"methods","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"methods","genre_consensus":"methods","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.06324865,0.0018138727,0.92070585,0.00033046064,0.00042194183,0.005665905,0.0024021687,0.0012943177,0.004116954],"genre_scores_gemma":[0.05000309,0.0026471103,0.92216563,0.00046670449,0.000100109755,0.005520867,0.007413155,0.00047694877,0.011206309],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99926656,0.00010136115,0.000113407106,0.00017560348,0.00025425848,0.00008884541],"domain_scores_gemma":[0.9989471,0.00024550164,0.00009472272,0.00018321424,0.0004552531,0.000074344105],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.001237783,0.0013447624,0.00089784176,0.0013684728,0.0008773913,0.0006100871,0.000768836,0.00074019836,0.004121075],"category_scores_gemma":[0.0015209675,0.00079813617,0.000957433,0.00094145583,0.00049254537,0.00073132495,0.00074468367,0.0021938402,0.004806503],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000035849553,0.000044614724,0.00012489379,0.000119488366,0.000009507895,0.00006734175,0.00003939429,0.00006261307,0.9903234,0.0001858252,0.00019036913,0.008796524],"study_design_scores_gemma":[0.00002364707,0.0002404945,0.0020562296,0.00004825014,0.000049765622,0.00021826594,0.000046778663,0.00072741153,0.9752749,0.00024668415,0.021036629,0.00003095368],"about_ca_topic_score_codex":0.0017666018,"about_ca_topic_score_gemma":0.004277059,"teacher_disagreement_score":0.004121075,"about_ca_system_score_codex":0.00033047897,"about_ca_system_score_gemma":0.0017552468,"threshold_uncertainty_score":0.013786316},"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":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9769952,0.0022743314,0.018805226,0.00008381431,0.000076580414,0.00007959884,0.00014131445,0.00012841157,0.0014155691],"genre_scores_gemma":[0.9623957,0.0014574667,0.03197236,0.00010287863,0.000030255984,0.00008589055,0.00021477214,0.000079126454,0.0036614893],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99984133,0.000015413254,0.0000119739,0.000055952707,0.000051232444,0.000024113411],"domain_scores_gemma":[0.9998915,0.000022958384,0.000028201777,0.000019472935,0.000023303406,0.000014445934],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00019149302,0.0003225589,0.0002558537,0.00023239705,0.00019285335,0.00031329071,0.00021398198,0.00022477334,0.0010525906],"category_scores_gemma":[0.00016014173,0.00016039617,0.0003091086,0.00017726023,0.00016810143,0.00027481234,0.00022839473,0.00038276106,0.00023281042],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000023902521,0.000013736619,0.00016663631,0.00003713279,0.000003903014,0.000012226821,0.000007791039,0.000022201675,0.997724,0.000016233475,0.000014877408,0.001957289],"study_design_scores_gemma":[0.0000033387025,0.00012708036,0.0024427627,0.0000029383805,0.000018139035,0.000062885105,0.000012142693,0.00024174748,0.9960842,0.000009778082,0.0009908215,0.0000041237304],"about_ca_topic_score_codex":0.0003921027,"about_ca_topic_score_gemma":0.0014850426,"teacher_disagreement_score":0.0010525906,"about_ca_system_score_codex":0.00016250537,"about_ca_system_score_gemma":0.00018091766,"threshold_uncertainty_score":0.0035212636},"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":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99953187,0.000033429165,0.000074562064,0.000020843443,0.0000020482728,0.000016470934,0.000030414301,8.7319233e-7,0.0002895188],"genre_scores_gemma":[0.9989446,0.000085918495,0.00028925983,0.000022374503,0.000005703694,0.00001303731,0.000036611178,0.0000017464916,0.0006007678],"study_design_codex":"observational","study_design_gemma":"observational","domain_scores_codex":[0.99955064,0.00013154239,0.000026274325,0.00009585522,0.00007511976,0.00012052833],"domain_scores_gemma":[0.99952376,0.00019074594,0.000060621507,0.00002523853,0.000071016344,0.00012863692],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00050432514,0.0005549962,0.00041277628,0.0010678484,0.0025935734,0.000566269,0.0007525213,0.0017295289,0.0017155209],"category_scores_gemma":[0.0009644452,0.0002959204,0.00042712016,0.00068291544,0.00090424553,0.0002748435,0.00076114334,0.00041137214,0.00019702695],"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":[0.0014709932,0.003555866,0.69647783,0.0003872815,0.00016866362,0.23773158,0.030466538,0.001092647,0.014748916,0.0004775775,0.00048465893,0.012937518],"study_design_scores_gemma":[0.00010277223,0.007734275,0.7312637,0.00013670586,0.0001765219,0.11792712,0.13116762,0.0019989489,0.0060521057,0.00028069972,0.003083045,0.00007654446],"about_ca_topic_score_codex":0.021659803,"about_ca_topic_score_gemma":0.053108525,"teacher_disagreement_score":0.021659803,"about_ca_system_score_codex":0.0010099304,"about_ca_system_score_gemma":0.00048282533,"threshold_uncertainty_score":0.043067455},"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":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9984358,0.00021798107,0.0005589186,0.000028065246,0.000009871794,0.000005138602,0.000073291754,0.000009331589,0.0006614801],"genre_scores_gemma":[0.99828374,0.00013267504,0.00055258576,0.000011573219,0.000005208376,0.0000059938207,0.00008124421,0.0000064175415,0.0009206039],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999176,0.000010743391,0.0000078347375,0.00001703,0.000029044528,0.000017593462],"domain_scores_gemma":[0.9998441,0.00004532022,0.000041226376,0.000009657692,0.00003339795,0.000026283495],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00013825092,0.00019189641,0.00008766402,0.00024237378,0.00013349687,0.00017170886,0.00010190865,0.00014715017,0.0012511482],"category_scores_gemma":[0.0003793587,0.000082086124,0.000139643,0.00023707245,0.00020071957,0.00022701046,0.00011051176,0.0004158153,0.000122016245],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00009143434,0.000010174332,0.00012426202,0.000018393788,0.0000029540736,0.000028299144,0.000032854394,0.000093526716,0.99862885,0.000046314224,0.000014534527,0.00090841367],"study_design_scores_gemma":[0.0000044478556,0.000103919025,0.002087345,0.000002491269,0.000005410039,0.00002398115,0.000016778144,0.00083021726,0.9966272,0.000016103239,0.00027778657,0.0000043035056],"about_ca_topic_score_codex":0.000634075,"about_ca_topic_score_gemma":0.0005919201,"teacher_disagreement_score":0.0012511482,"about_ca_system_score_codex":0.00017635796,"about_ca_system_score_gemma":0.000109877095,"threshold_uncertainty_score":0.0041855574},"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":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9952265,0.0008985082,0.0028578055,0.00010116057,0.000026474589,0.000020825613,0.000057159923,0.00010575958,0.00070573326],"genre_scores_gemma":[0.9954137,0.0003321575,0.0012235473,0.000037703026,0.000006542088,0.000009310747,0.00006676424,0.000027870467,0.0028823786],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999267,0.000017011813,0.0000041115536,0.000016614467,0.000010046556,0.000025673062],"domain_scores_gemma":[0.9999049,0.000017213837,0.00002657062,0.000016107215,0.000015070209,0.000020212145],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00016197907,0.00020173454,0.00029721315,0.000108029366,0.00021417184,0.00023391246,0.0002471603,0.0003212258,0.0019317074],"category_scores_gemma":[0.00019766127,0.00014094624,0.00026175423,0.00007081315,0.000130444,0.00016824367,0.00019089233,0.0002783957,0.0002935855],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00079792965,0.000061924315,0.00014812728,0.000058430775,0.000013332904,0.000020459029,0.00002348753,0.0000642624,0.9962691,0.00006831614,0.00006319855,0.0024114333],"study_design_scores_gemma":[0.000017558774,0.00033130313,0.00076052203,0.000003534188,0.000018815193,0.000030481615,0.000012022113,0.00041388275,0.9971138,0.000032067896,0.0012633977,0.0000025544712],"about_ca_topic_score_codex":0.0008262879,"about_ca_topic_score_gemma":0.0010528177,"teacher_disagreement_score":0.0019317074,"about_ca_system_score_codex":0.00014829251,"about_ca_system_score_gemma":0.00015292998,"threshold_uncertainty_score":0.006462157},"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":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9968172,0.00054949155,0.001326491,0.000065229564,0.000020506724,0.000034986395,0.0004898716,0.000016194686,0.0006800661],"genre_scores_gemma":[0.9880448,0.00078129204,0.0065794364,0.00004475371,0.00002172409,0.00004214181,0.0021939655,0.000019726884,0.0022723228],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99978215,0.000024656068,0.000044121258,0.000045135443,0.000060476286,0.00004349277],"domain_scores_gemma":[0.9997532,0.00004951978,0.000057805613,0.00003092775,0.00006169858,0.000046822992],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0001538394,0.00060276274,0.0003998987,0.00044387847,0.00021519775,0.00047061263,0.00019748457,0.0002278868,0.00045812334],"category_scores_gemma":[0.00036697942,0.00017411298,0.00040733578,0.0004596116,0.00017451921,0.00048944546,0.00043765074,0.00035420683,0.0002607984],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00018678169,0.00007119611,0.0017334166,0.00004649413,0.0000066527555,0.00014359494,0.00007450381,0.000055964443,0.99391645,0.000022665976,0.000017742814,0.003724603],"study_design_scores_gemma":[0.000026363403,0.0016803712,0.087043814,0.000019697016,0.00012601673,0.0017612358,0.00085186807,0.0007449871,0.9052234,0.00008983775,0.002405771,0.00002655419],"about_ca_topic_score_codex":0.0012961618,"about_ca_topic_score_gemma":0.0010779856,"teacher_disagreement_score":0.0012961618,"about_ca_system_score_codex":0.00008873375,"about_ca_system_score_gemma":0.00027434583,"threshold_uncertainty_score":0.0025772452},"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":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99655247,0.0003132878,0.0022042906,0.000028205448,0.00000488313,0.000012037928,0.00010320904,0.000011631464,0.0007699845],"genre_scores_gemma":[0.9954817,0.00015772457,0.0014236977,0.000023631053,0.000003992097,0.000021092832,0.0004494209,0.000020201938,0.0024184918],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99978906,0.0000483257,0.000012686595,0.000040557672,0.00005373208,0.000055638244],"domain_scores_gemma":[0.9996723,0.00013480773,0.00004300627,0.0000196718,0.000054116157,0.00007611388],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00024608828,0.00038484437,0.0001958804,0.00022436479,0.00023585185,0.00028567231,0.000258912,0.0003598725,0.0012939157],"category_scores_gemma":[0.0004331671,0.00017814676,0.00028057213,0.00026004558,0.00017543348,0.000307281,0.0002734048,0.0004713473,0.00024071951],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000089914465,0.000008297282,0.00016020457,0.000009543258,0.0000026656962,0.000013979109,0.000013214823,0.000010106901,0.9995363,0.000009293056,0.0000022419238,0.00014429369],"study_design_scores_gemma":[0.000002823055,0.00016585158,0.010786911,0.00000239466,0.00001195192,0.000097451426,0.00008188471,0.000412496,0.9880905,0.000016436006,0.0003276313,0.0000037435727],"about_ca_topic_score_codex":0.0016301016,"about_ca_topic_score_gemma":0.0011910195,"teacher_disagreement_score":0.0016301016,"about_ca_system_score_codex":0.00022202672,"about_ca_system_score_gemma":0.00014983812,"threshold_uncertainty_score":0.0043286085},"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":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99911433,0.00022926969,0.00017128311,0.000019985027,0.00002301298,0.000010898173,0.00008369298,0.000009680306,0.0003377192],"genre_scores_gemma":[0.9977397,0.0001364292,0.00041509606,0.000033332613,0.000014218891,0.000016323072,0.00014425193,0.000015944037,0.0014846461],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998104,0.000034426866,0.000014543746,0.000043159063,0.000030316598,0.0000671762],"domain_scores_gemma":[0.99954057,0.00013387477,0.000090005786,0.00003080444,0.000100330886,0.00010445405],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00028431456,0.00052945194,0.00037392497,0.00016801474,0.00042419115,0.0005426477,0.00022154182,0.00030033762,0.003147502],"category_scores_gemma":[0.00061760494,0.00020125654,0.0003633212,0.00021822084,0.00042511878,0.00042481962,0.00029611855,0.0005847781,0.000359786],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.01688367,0.00036135467,0.0023950085,0.00011590094,0.000033500048,0.00017113228,0.00022852905,0.00008669271,0.9759161,0.000043070042,0.00007287341,0.003692108],"study_design_scores_gemma":[0.00007135477,0.007229175,0.04407298,0.000020100375,0.0000809835,0.000107359796,0.00042387506,0.0005977744,0.94664514,0.000048273134,0.00067284494,0.000030127367],"about_ca_topic_score_codex":0.0016865598,"about_ca_topic_score_gemma":0.0024935687,"teacher_disagreement_score":0.003147502,"about_ca_system_score_codex":0.00030800284,"about_ca_system_score_gemma":0.0004482528,"threshold_uncertainty_score":0.0105294585},"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":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.98397845,0.00070133724,0.013527767,0.00007868688,0.000028952616,0.00012007944,0.0002215869,0.00009746463,0.0012457699],"genre_scores_gemma":[0.9814749,0.00085739867,0.014508584,0.000052862324,0.000011494967,0.000106204934,0.0005000597,0.000058225254,0.0024303063],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99969614,0.000042283307,0.000023494378,0.00005664179,0.00013228443,0.000049250815],"domain_scores_gemma":[0.99989307,0.000029159155,0.000020954276,0.000009848806,0.000038430775,0.00000855338],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0003100203,0.00048222786,0.00039210138,0.0002551633,0.0002415131,0.00043110558,0.000251476,0.00033255733,0.0006079073],"category_scores_gemma":[0.00034529204,0.00017607617,0.0005255881,0.00037041097,0.00024236497,0.00031007052,0.00024042683,0.00046083162,0.00032946162],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00004477178,0.00002209838,0.00007107463,0.00003374057,0.0000061291057,0.000013842389,0.000010655834,0.00021570781,0.9977336,0.000023911005,0.000017552857,0.0018068522],"study_design_scores_gemma":[0.0000033030412,0.00007987135,0.00073505606,0.000001721487,0.0000073808465,0.000010139987,0.000011330587,0.00075689115,0.9979742,0.00001010375,0.00040639323,0.0000035957792],"about_ca_topic_score_codex":0.0020120572,"about_ca_topic_score_gemma":0.004591215,"teacher_disagreement_score":0.0020120572,"about_ca_system_score_codex":0.0003494894,"about_ca_system_score_gemma":0.0004374935,"threshold_uncertainty_score":0.0040007234},"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":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9990251,0.00016346792,0.00036911631,0.0000063404186,0.000010038281,0.0000080598265,0.00012776772,0.00000469283,0.00028552517],"genre_scores_gemma":[0.9970402,0.00014845018,0.00058204914,0.000022871354,0.000002713207,0.00001434044,0.0003151475,0.000013529445,0.0018605917],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998857,0.000015903608,0.0000087382,0.000031733638,0.000033634857,0.000024325223],"domain_scores_gemma":[0.99986637,0.000033995315,0.00002737374,0.00000816638,0.000036222627,0.000027811499],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00028834873,0.00030490354,0.0002782667,0.00034780658,0.00023461603,0.00025992512,0.00014359795,0.00026871692,0.0017807633],"category_scores_gemma":[0.00029114485,0.00017735254,0.00036243678,0.00033177738,0.0002833793,0.00023548379,0.00028929958,0.0004159487,0.00019067568],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.004677503,0.0001775145,0.00569268,0.00012156074,0.000058932244,0.00018855692,0.00016977495,0.00028316682,0.98383313,0.000062881045,0.000045379984,0.004688923],"study_design_scores_gemma":[0.00008802804,0.0034684779,0.19463582,0.000033714798,0.00021333846,0.00024367082,0.000584941,0.0018336063,0.79724926,0.00008921378,0.0015136786,0.00004623422],"about_ca_topic_score_codex":0.0013972132,"about_ca_topic_score_gemma":0.0017722094,"teacher_disagreement_score":0.0017807633,"about_ca_system_score_codex":0.00019167586,"about_ca_system_score_gemma":0.00014601953,"threshold_uncertainty_score":0.0059573054},"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":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99241054,0.0045738774,0.0012887963,0.000037234702,0.000028784163,0.00003270157,0.0001644703,0.000021043164,0.0014426045],"genre_scores_gemma":[0.99145097,0.0033113775,0.002477293,0.000045918798,0.00001665008,0.00003262593,0.00026768353,0.000026996664,0.0023705782],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9996873,0.00005258394,0.000025055491,0.00008065905,0.00011308057,0.000041314168],"domain_scores_gemma":[0.999785,0.00004577523,0.000049191494,0.000015817777,0.00007900852,0.000025159035],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0003556854,0.0004325952,0.00024235345,0.00047494596,0.00023294834,0.00041376395,0.00018803518,0.00023995164,0.0014556117],"category_scores_gemma":[0.0004542488,0.00015068577,0.00043619884,0.0003213584,0.00020144161,0.00046896577,0.00031514955,0.00045719542,0.00019779796],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00083462737,0.00008047757,0.0017468208,0.00021405821,0.000029882613,0.000109601766,0.00012998923,0.00021626156,0.9860263,0.00010477521,0.000041737916,0.010465453],"study_design_scores_gemma":[0.0000048853803,0.00096118654,0.0071214354,0.00002821253,0.00005232516,0.000109143846,0.00009611879,0.0003267822,0.98946625,0.00004678473,0.0017777672,0.000009055736],"about_ca_topic_score_codex":0.0012233107,"about_ca_topic_score_gemma":0.0015188097,"teacher_disagreement_score":0.0014556117,"about_ca_system_score_codex":0.0002661521,"about_ca_system_score_gemma":0.00019129209,"threshold_uncertainty_score":0.004869461},"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":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.86773604,0.016803924,0.10838686,0.00051923137,0.00016014413,0.00027030264,0.000743069,0.00023916541,0.0051412582],"genre_scores_gemma":[0.8933389,0.01277563,0.0832073,0.00030685554,0.0000985224,0.00022302194,0.0016018638,0.000046991136,0.008400949],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99985933,0.000018288285,0.000011071225,0.000036986006,0.00005112472,0.000023100089],"domain_scores_gemma":[0.99993205,0.000015625179,0.000019626308,0.0000075249645,0.000014421356,0.000010670558],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00029663762,0.0006599501,0.00031017876,0.00070533797,0.00025002603,0.00058645115,0.0003177038,0.0005381266,0.00084666576],"category_scores_gemma":[0.00018215459,0.00023272389,0.0003895095,0.00054386375,0.0002745664,0.0009897745,0.00043677402,0.00084025617,0.00058585475],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00003527222,0.000020638208,0.0001891568,0.00010322017,0.0000071206837,0.00008429688,0.000029186145,0.000058282647,0.9904122,0.0000857494,0.000025185283,0.008949615],"study_design_scores_gemma":[0.000020501395,0.0004005235,0.012686371,0.00005133976,0.00008576401,0.00072776875,0.000172959,0.0012104167,0.9751677,0.00039819707,0.009054871,0.000023637345],"about_ca_topic_score_codex":0.00037739353,"about_ca_topic_score_gemma":0.00090728386,"teacher_disagreement_score":0.00084666576,"about_ca_system_score_codex":0.00017171884,"about_ca_system_score_gemma":0.00027388666,"threshold_uncertainty_score":0.002832353},"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":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99125165,0.00045764068,0.0068702004,0.00003158636,0.000010007876,0.00003244467,0.0001799209,0.000029659372,0.0011367502],"genre_scores_gemma":[0.9914341,0.00035383666,0.006106349,0.000019123305,0.0000031916277,0.000026351028,0.00021100504,0.0000245822,0.0018214412],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99992764,0.000009477778,0.0000076638835,0.00001535994,0.00002094587,0.000018917477],"domain_scores_gemma":[0.9998888,0.000021893282,0.000033260287,0.000013378105,0.000022602902,0.000020021702],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00017668465,0.00027129918,0.00010712061,0.00017509842,0.000096636875,0.00014059067,0.00010463883,0.00013898901,0.00075613376],"category_scores_gemma":[0.00018909201,0.00009786236,0.00021185222,0.00017561794,0.00015665682,0.00021125254,0.00014547976,0.0002719305,0.000218736],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000011329746,0.0000036512456,0.000052264906,0.000009900412,0.000001225342,0.00001881002,0.000010089491,0.000024444891,0.9994593,0.0000098185155,0.0000032787568,0.00039593325],"study_design_scores_gemma":[0.0000013300133,0.0000309895,0.0010739751,0.0000016263403,0.0000034057405,0.00003292055,0.000009886106,0.00021544915,0.99827695,0.0000051960665,0.00034604833,0.0000021690237],"about_ca_topic_score_codex":0.00067753415,"about_ca_topic_score_gemma":0.0011141357,"teacher_disagreement_score":0.00075613376,"about_ca_system_score_codex":0.000108917375,"about_ca_system_score_gemma":0.00011366494,"threshold_uncertainty_score":0.0025295615},"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":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99731416,0.00063082215,0.0009671513,0.000060607425,0.00001748596,0.00005805044,0.00031845272,0.000006456308,0.00062685687],"genre_scores_gemma":[0.99262834,0.0006124939,0.0035461918,0.000056563855,0.000026089356,0.000073353505,0.0015837213,0.000014914128,0.0014584679],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998165,0.000028043201,0.00002513297,0.00003734765,0.000042665615,0.000050334653],"domain_scores_gemma":[0.9998503,0.000034718025,0.000022490114,0.000014618236,0.00003729759,0.0000405494],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00025555943,0.00064135616,0.0005539651,0.0004464441,0.00031783438,0.00037456612,0.00026166014,0.00027370185,0.00042341303],"category_scores_gemma":[0.00032401268,0.00016539315,0.00066267245,0.0004292328,0.00020479238,0.0004059482,0.0004117097,0.0004454982,0.00016734946],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00010803254,0.000049527596,0.0010939036,0.000057790203,0.000006500511,0.00008336834,0.000068852154,0.00004873729,0.9965922,0.000017311717,0.000012661669,0.0018610819],"study_design_scores_gemma":[0.000020342442,0.0009252232,0.06177611,0.000025828067,0.00011733919,0.00042157175,0.00037631244,0.00060913654,0.9343614,0.000047811147,0.0013029211,0.000015953876],"about_ca_topic_score_codex":0.0021072628,"about_ca_topic_score_gemma":0.0017075407,"teacher_disagreement_score":0.0021072628,"about_ca_system_score_codex":0.00016572971,"about_ca_system_score_gemma":0.00034229917,"threshold_uncertainty_score":0.004189968},"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":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.996478,0.0014283501,0.0012496123,0.000064070424,0.000020862068,0.000032668402,0.00011358416,0.000023604902,0.00058918283],"genre_scores_gemma":[0.99430335,0.0011153704,0.0035498205,0.000022270675,0.0000065337936,0.000025114376,0.00019978645,0.00001370329,0.0007641905],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9997129,0.00006254909,0.000030667135,0.00005163128,0.000085351894,0.000056925743],"domain_scores_gemma":[0.99989736,0.000016469292,0.000024903084,0.000009635446,0.000030042003,0.00002159307],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00037519404,0.0005041502,0.00057025126,0.00044565002,0.00025805415,0.0008148914,0.00023268483,0.0004202985,0.00046557173],"category_scores_gemma":[0.00035610507,0.00016892281,0.00054441846,0.0006617952,0.00015068418,0.0002834423,0.00039645634,0.00041542645,0.00021152465],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00025379693,0.00010751994,0.000300622,0.00005716536,0.000009862271,0.00003014659,0.00001390453,0.00024646556,0.99540097,0.000021969812,0.000015987984,0.0035416472],"study_design_scores_gemma":[0.000013776509,0.0006843367,0.0017540619,0.000010518626,0.000036094953,0.000030856667,0.000040430677,0.0007419724,0.9958538,0.000011207285,0.0008156289,0.0000074068143],"about_ca_topic_score_codex":0.0017366004,"about_ca_topic_score_gemma":0.0024331629,"teacher_disagreement_score":0.0017366004,"about_ca_system_score_codex":0.0004113139,"about_ca_system_score_gemma":0.0003704484,"threshold_uncertainty_score":0.0034529567},"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":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.998026,0.0005466952,0.00052186224,0.000028418543,0.000026647276,0.000019491028,0.00017989341,0.0000142663075,0.0006367498],"genre_scores_gemma":[0.99796754,0.00051132415,0.00065594295,0.000028530358,0.000009742773,0.000016553491,0.00013797307,0.00002205833,0.00065042294],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99973613,0.000055575165,0.00003060375,0.000058155467,0.00004341559,0.00007610887],"domain_scores_gemma":[0.9993963,0.00029594303,0.00013172669,0.000026457734,0.000087368295,0.000062166284],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00040459237,0.00041763074,0.0002339863,0.00015212278,0.00015729565,0.00040112468,0.00016334208,0.00030358435,0.0017766696],"category_scores_gemma":[0.0011078698,0.00015840435,0.00019466385,0.00025328892,0.0003586689,0.00064376596,0.00021528847,0.00056704757,0.00029126785],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0039502154,0.00013216183,0.00033298123,0.00013915157,0.00001725532,0.000111239126,0.00008389453,0.00027098486,0.99301034,0.000045540382,0.000042399675,0.001863755],"study_design_scores_gemma":[0.000046114765,0.0009670888,0.0013242459,0.000007741163,0.000026231313,0.000030312967,0.00003987705,0.00058150775,0.9966208,0.000014734007,0.00033029658,0.000010999139],"about_ca_topic_score_codex":0.0009987663,"about_ca_topic_score_gemma":0.0008287186,"teacher_disagreement_score":0.0017766696,"about_ca_system_score_codex":0.00021764173,"about_ca_system_score_gemma":0.00024729111,"threshold_uncertainty_score":0.0059435368},"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":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99638087,0.0021517563,0.00041613553,0.000030804324,0.0000065625295,0.000009584845,0.00045037072,0.0000073199626,0.00054677663],"genre_scores_gemma":[0.99663687,0.0007441133,0.0005913973,0.000035847555,0.000012161207,0.000016333728,0.0007067863,0.000006135771,0.0012503003],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999558,0.000007725344,0.000004339348,0.000011130544,0.000009929647,0.000011239645],"domain_scores_gemma":[0.999889,0.000026168345,0.000023820528,0.0000058020896,0.000028109715,0.000027016196],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00008731829,0.00031134312,0.0002532778,0.00091923174,0.00027759897,0.00019328632,0.00007216118,0.0001546234,0.0016495647],"category_scores_gemma":[0.00013117956,0.000093004106,0.0002878167,0.00061465823,0.00015217009,0.00026505714,0.00016261573,0.0002754621,0.00016099605],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0015541551,0.00015943333,0.018026562,0.0003271619,0.00012771414,0.00019958058,0.00035305356,0.000100146324,0.9644795,0.000118719,0.00007624568,0.014477735],"study_design_scores_gemma":[0.00008806155,0.0020697152,0.6967898,0.00007246752,0.0005450345,0.0014786059,0.0008626647,0.001133654,0.29164088,0.0004426972,0.004829947,0.00004642368],"about_ca_topic_score_codex":0.000540516,"about_ca_topic_score_gemma":0.00087358616,"teacher_disagreement_score":0.0016495647,"about_ca_system_score_codex":0.00008406808,"about_ca_system_score_gemma":0.000105339226,"threshold_uncertainty_score":0.005518317},"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":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99908686,0.00040068506,0.0000985601,0.000015103139,0.000017086995,0.000011646486,0.00006432318,0.000006640614,0.00029902236],"genre_scores_gemma":[0.9968178,0.00037889328,0.0006352328,0.000046958703,0.000007311512,0.000014729698,0.00014740386,0.000013548865,0.0019380047],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99980384,0.00004979868,0.00001865023,0.000054232554,0.00003133129,0.00004218877],"domain_scores_gemma":[0.9996406,0.000099484525,0.00006455487,0.000017621796,0.000062075065,0.000115575],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00021416426,0.00049137394,0.00042117824,0.00024829328,0.00030069347,0.00051552925,0.00027705004,0.0003751266,0.0018409148],"category_scores_gemma":[0.0004662421,0.0002659497,0.00034564958,0.00034724944,0.00037299152,0.0003257369,0.00030975026,0.00063944096,0.00020286409],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.017133722,0.0011125498,0.0017777013,0.00033523445,0.000107571446,0.00015994918,0.0002610821,0.00011962457,0.97466743,0.00006236668,0.000054017586,0.004208647],"study_design_scores_gemma":[0.00016041294,0.019505048,0.04749975,0.00006478537,0.0005957268,0.00011605373,0.0005873072,0.00070195575,0.92818123,0.000046067857,0.0024934302,0.00004816768],"about_ca_topic_score_codex":0.003266777,"about_ca_topic_score_gemma":0.006085088,"teacher_disagreement_score":0.003266777,"about_ca_system_score_codex":0.00025401855,"about_ca_system_score_gemma":0.00032656683,"threshold_uncertainty_score":0.0064955354},"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":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99893624,0.000042193264,0.0004586938,0.000030352698,0.000004913724,0.0000031794991,0.00018333303,0.000016442873,0.00032478198],"genre_scores_gemma":[0.99884206,0.0000528045,0.000416253,0.000013402722,0.0000013092255,0.0000074541986,0.0002058342,0.0000068268923,0.0004541589],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999262,0.000009956188,0.000004046125,0.00002065482,0.000013485916,0.000025593918],"domain_scores_gemma":[0.9998851,0.000031195905,0.000022883192,0.000007747846,0.000020682766,0.00003231467],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00013063295,0.00020366473,0.00038564813,0.00015883222,0.00022905636,0.0006533929,0.00026006863,0.00033817458,0.0010330525],"category_scores_gemma":[0.00024878452,0.00017082342,0.00022107274,0.00015570744,0.00028285268,0.00033294916,0.00023553052,0.00032801586,0.00019591216],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0011232515,0.0001664627,0.008995731,0.00007272182,0.000036697067,0.00015362812,0.00011799381,0.029306794,0.95624244,0.0013868645,0.00025360537,0.0021437693],"study_design_scores_gemma":[0.00013815817,0.0008222165,0.047448937,0.000019692448,0.000051128376,0.000141691,0.0008004137,0.6276795,0.31979877,0.0017205504,0.0012970314,0.00008195638],"about_ca_topic_score_codex":0.0037768069,"about_ca_topic_score_gemma":0.002213399,"teacher_disagreement_score":0.0037768069,"about_ca_system_score_codex":0.00045625545,"about_ca_system_score_gemma":0.00027612023,"threshold_uncertainty_score":0.007509649},"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":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9979342,0.00031208128,0.001351373,0.000021929061,0.000010362626,0.0000063686853,0.00005117522,0.000011237202,0.0003012523],"genre_scores_gemma":[0.9958973,0.00028819847,0.0015676292,0.00003591074,0.000006709083,0.000015784257,0.00011636811,0.000008601581,0.0020635074],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999398,0.000011670955,0.0000034985765,0.000015442054,0.000016061635,0.000013502107],"domain_scores_gemma":[0.99991405,0.00001399584,0.000021266078,0.000008192903,0.000027360195,0.000015178163],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00017311609,0.0002334101,0.0001283027,0.00012591023,0.00014371712,0.00010548136,0.00013687024,0.0002037059,0.001012166],"category_scores_gemma":[0.00011958512,0.00011042444,0.00016204396,0.00009060156,0.00020284244,0.0001329453,0.00008861182,0.00021324286,0.00011905854],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00012990714,0.000012605047,0.00017803136,0.000011299598,0.0000016053251,0.0000076238325,0.000018031342,0.0000168716,0.99922967,0.000015254538,0.0000046795817,0.00037445402],"study_design_scores_gemma":[0.000005129898,0.0004683234,0.006614223,0.0000031349643,0.000011111362,0.000036470956,0.00005953667,0.00034385995,0.9921261,0.000023161512,0.0003051059,0.0000037811644],"about_ca_topic_score_codex":0.0005502386,"about_ca_topic_score_gemma":0.0006984723,"teacher_disagreement_score":0.001012166,"about_ca_system_score_codex":0.00006415366,"about_ca_system_score_gemma":0.00012160483,"threshold_uncertainty_score":0.0033860803},"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":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9987206,0.00018389575,0.00045206162,0.00009722191,0.000053490083,0.000030109903,0.000020510428,0.000018390741,0.00042378152],"genre_scores_gemma":[0.99628544,0.00027062374,0.0016451788,0.0001689497,0.000034326044,0.000021927013,0.000049864713,0.0000165492,0.0015071424],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99994504,0.0000104163255,0.0000037186414,0.000011909199,0.0000097077955,0.00001928789],"domain_scores_gemma":[0.9998317,0.000054408643,0.000021213953,0.000006640889,0.000017455995,0.000068570705],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00020518171,0.00025264156,0.0002598919,0.00019277999,0.00022357597,0.00027798244,0.0001884985,0.00044137574,0.0040779733],"category_scores_gemma":[0.00047410146,0.00014441428,0.0002869471,0.00014152008,0.00032937055,0.00032889203,0.0003067094,0.00089256075,0.00012469331],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.01804377,0.0013618448,0.00054549304,0.00014084896,0.000025961475,0.00013697387,0.00010474804,0.000054760792,0.97067094,0.000110205285,0.00010448674,0.008700058],"study_design_scores_gemma":[0.0022613083,0.10193247,0.027103966,0.000053131345,0.00029794392,0.00066658837,0.0004958194,0.0022965618,0.8619614,0.00017275671,0.0027180612,0.000039906034],"about_ca_topic_score_codex":0.0013877803,"about_ca_topic_score_gemma":0.0018239599,"teacher_disagreement_score":0.0040779733,"about_ca_system_score_codex":0.0001494976,"about_ca_system_score_gemma":0.00029055311,"threshold_uncertainty_score":0.013642192},"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":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.999448,0.00016161827,0.000087793946,0.00001735389,0.0000052304727,0.0000073245915,0.00008315716,0.0000038269036,0.00018563657],"genre_scores_gemma":[0.9986261,0.00010220629,0.00016900685,0.00007152516,0.000008815595,0.0000186806,0.00030424798,0.0000041510757,0.00069531635],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99955004,0.000089061934,0.00003358501,0.00009103192,0.00012874928,0.00010740666],"domain_scores_gemma":[0.9996648,0.000045632958,0.00012687346,0.000016124615,0.00009544917,0.000051102492],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0004950381,0.0003952883,0.00031900828,0.00050316,0.00025699762,0.00048500253,0.00020762894,0.0004528504,0.0012064965],"category_scores_gemma":[0.00056455954,0.0002029914,0.00046332358,0.00023058716,0.00031375373,0.0002842189,0.00028542322,0.00027169808,0.00024335046],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0020384816,0.00035620664,0.06665897,0.000071748946,0.00004556923,0.00024710188,0.0004655666,0.00008982092,0.9265006,0.000047596463,0.0001604164,0.0033178197],"study_design_scores_gemma":[0.000035856814,0.0051248125,0.75501555,0.00004428266,0.000118453325,0.00067525933,0.001303594,0.0005324763,0.2362297,0.00006937349,0.0008241446,0.000026412949],"about_ca_topic_score_codex":0.0017328637,"about_ca_topic_score_gemma":0.0012343992,"teacher_disagreement_score":0.0017328637,"about_ca_system_score_codex":0.00039799826,"about_ca_system_score_gemma":0.00017098182,"threshold_uncertainty_score":0.0040361285},"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":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99883837,0.00032994666,0.00028871157,0.000014678337,0.0000067890546,0.0000028697693,0.00010032851,0.000008572304,0.0004098309],"genre_scores_gemma":[0.99754035,0.00020993287,0.0004957829,0.000018442452,0.000003412532,0.0000052905925,0.0002285671,0.0000073682018,0.0014908279],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999577,0.000004890054,0.000003526614,0.000010926092,0.000012858622,0.000010073586],"domain_scores_gemma":[0.9999356,0.000011606176,0.000015432965,0.0000041287817,0.000012551399,0.000020725554],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00008692259,0.00021010614,0.00014773897,0.00013327619,0.00010558168,0.00015912829,0.000120688426,0.00013333162,0.0010334629],"category_scores_gemma":[0.0001448831,0.00006641139,0.00012974595,0.00014435413,0.00013580007,0.00020726737,0.0001553182,0.00031614563,0.00012578159],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00041276278,0.000031598654,0.00024847226,0.000037697217,0.0000067110427,0.0000245807,0.000019347175,0.00008245215,0.997815,0.00003197293,0.00001897049,0.0012705177],"study_design_scores_gemma":[0.000009408168,0.00027605362,0.0055236504,0.0000039057945,0.000022045391,0.000030277746,0.000029636984,0.00059292174,0.99282324,0.00001516518,0.000667513,0.000006294355],"about_ca_topic_score_codex":0.0006958486,"about_ca_topic_score_gemma":0.0009987088,"teacher_disagreement_score":0.0010334629,"about_ca_system_score_codex":0.00010651659,"about_ca_system_score_gemma":0.000113096896,"threshold_uncertainty_score":0.0034572482},"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":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99788433,0.00019579683,0.0010549829,0.0000116685105,0.0000070464375,0.000007776774,0.00023832211,0.000014183597,0.0005858939],"genre_scores_gemma":[0.9980392,0.0001344845,0.00038361887,0.0000066272582,0.0000017924074,0.000009191618,0.00023306256,0.0000065610952,0.0011855873],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999,0.00000924305,0.0000047186063,0.000028174973,0.000024833516,0.000033012144],"domain_scores_gemma":[0.9999021,0.000021346003,0.000029644838,0.000010218158,0.000025378104,0.000011179904],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00013352628,0.00035250044,0.00014894354,0.00018940888,0.00019146745,0.00017400792,0.00015417906,0.00021737316,0.0015583038],"category_scores_gemma":[0.00019289416,0.00011237792,0.00031408772,0.00022596636,0.0002175295,0.0002538636,0.00010349002,0.00034574003,0.00022100995],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0006031177,0.000022139986,0.0008082811,0.000036846544,0.000011751754,0.000082666375,0.00006826481,0.00032488894,0.9969217,0.00006356507,0.000022257504,0.0010345096],"study_design_scores_gemma":[0.000003633755,0.00019835714,0.0035053783,0.0000027556764,0.0000119237975,0.00003275795,0.00005105171,0.00084157963,0.99513656,0.000015966096,0.00019510041,0.000004837447],"about_ca_topic_score_codex":0.0033622554,"about_ca_topic_score_gemma":0.0031723764,"teacher_disagreement_score":0.0033622554,"about_ca_system_score_codex":0.0002517891,"about_ca_system_score_gemma":0.00017966755,"threshold_uncertainty_score":0.006685376},"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":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9995177,0.000028525881,0.00007001767,0.0000026244447,3.1093538e-7,0.000002235023,0.00006834355,0.0000017408103,0.0003084982],"genre_scores_gemma":[0.99827874,0.000068958085,0.0004399628,0.000009229067,6.203189e-7,0.0000058696373,0.00018036176,0.0000034390441,0.0010128026],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.99990404,0.00001559119,0.000005583093,0.000032048854,0.000027544309,0.00001515101],"domain_scores_gemma":[0.9998627,0.000027000806,0.00003289222,0.0000053842605,0.00004793889,0.00002405476],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00012170472,0.00023106784,0.00021022557,0.00063765753,0.0005353645,0.0005991057,0.00018658729,0.00025190317,0.00047887524],"category_scores_gemma":[0.00014122405,0.000121518366,0.00014484664,0.00067833526,0.00027334716,0.00017755643,0.00015979944,0.00016805895,0.00018293942],"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":[0.00076915574,0.00023789755,0.37457404,0.00015295825,0.000073727664,0.0013032771,0.0024957154,0.0007628602,0.6083865,0.00014058957,0.00013173732,0.010971512],"study_design_scores_gemma":[0.0000148373965,0.00047816362,0.91463894,0.000016984397,0.00004276344,0.00075885106,0.004801409,0.0013697161,0.07637305,0.00010246253,0.0013870789,0.000015693593],"about_ca_topic_score_codex":0.0084027685,"about_ca_topic_score_gemma":0.018646343,"teacher_disagreement_score":0.0084027685,"about_ca_system_score_codex":0.000372005,"about_ca_system_score_gemma":0.00038611935,"threshold_uncertainty_score":0.016707718},"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":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99902177,0.00033036908,0.00023946319,0.000008633472,0.000007904851,0.000006844466,0.000111630165,0.000010916032,0.00026251448],"genre_scores_gemma":[0.99814177,0.00025854044,0.0005357829,0.000018885401,0.0000024839155,0.000010703793,0.00013288687,0.000012770437,0.0008860485],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99987376,0.00001578312,0.000014982099,0.000039916315,0.000026423611,0.000029079227],"domain_scores_gemma":[0.9998103,0.000051990795,0.000050984912,0.000009511434,0.000034561937,0.0000426739],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00020257145,0.00035084056,0.00021801496,0.00023253667,0.00014271899,0.00029410262,0.00012116371,0.00019554861,0.001379442],"category_scores_gemma":[0.00023107577,0.00015204259,0.00019372378,0.00025405077,0.0001679678,0.00032878952,0.00018503246,0.00047606163,0.00015907365],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0005765928,0.0000436984,0.00014445765,0.00005591312,0.00001250758,0.00003246166,0.000020133408,0.00008338495,0.9984176,0.0000140152015,0.000009617252,0.0005896045],"study_design_scores_gemma":[0.000012619129,0.0004633649,0.00272922,0.000007133657,0.000032672993,0.000025698206,0.000029705749,0.00028124664,0.99603647,0.0000062669114,0.00036923724,0.0000064857804],"about_ca_topic_score_codex":0.00060459325,"about_ca_topic_score_gemma":0.0012412232,"teacher_disagreement_score":0.001379442,"about_ca_system_score_codex":0.0001402039,"about_ca_system_score_gemma":0.00009994481,"threshold_uncertainty_score":0.004614651},"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":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9984168,0.0008272678,0.0003036683,0.000041723248,0.000013474665,0.000018230368,0.000055765297,0.00002319006,0.00029992158],"genre_scores_gemma":[0.9970356,0.00053285225,0.0010029777,0.00005440172,0.0000075035036,0.000014326363,0.00012320824,0.000006150168,0.00122298],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999658,0.000005858042,0.0000029503092,0.000012217384,0.0000050472518,0.00000813179],"domain_scores_gemma":[0.9999522,0.00000789274,0.000016434044,0.0000039729903,0.000007166027,0.000012299121],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000093217815,0.00033070493,0.00025572808,0.00022283665,0.00021101741,0.00012319247,0.00015009036,0.00019726137,0.001374608],"category_scores_gemma":[0.00009627549,0.00009107244,0.00028115828,0.00011086588,0.000114881106,0.00018623321,0.0001322301,0.00022915207,0.00013073676],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0029051758,0.0004569258,0.0009739447,0.00019345216,0.0000598049,0.0001368414,0.00005867782,0.00007029932,0.9843627,0.00004007185,0.000106130785,0.010635897],"study_design_scores_gemma":[0.00017458244,0.009462112,0.028237693,0.000030825973,0.00026314115,0.00039075513,0.000092731694,0.00073770486,0.95820165,0.000032839,0.0023586461,0.000017369453],"about_ca_topic_score_codex":0.0015032701,"about_ca_topic_score_gemma":0.003383185,"teacher_disagreement_score":0.0015032701,"about_ca_system_score_codex":0.00013346493,"about_ca_system_score_gemma":0.00018537257,"threshold_uncertainty_score":0.0045984983},"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":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99424136,0.00063436973,0.0035054192,0.000047121604,0.00004400468,0.00011739718,0.00021420851,0.00005704559,0.0011390935],"genre_scores_gemma":[0.9837054,0.0005240839,0.011658012,0.000042790496,0.000009048184,0.00005906091,0.0008669515,0.000067330395,0.0030673055],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9997991,0.000029342806,0.00002111553,0.000054423792,0.00005725964,0.00003890576],"domain_scores_gemma":[0.9997031,0.000040086914,0.00004488909,0.00002572297,0.00007723941,0.00010884372],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00041157828,0.0005585214,0.00041458142,0.00046617814,0.00029753466,0.0005971472,0.00030293816,0.00024339292,0.0012051241],"category_scores_gemma":[0.00040456807,0.00020505031,0.00058446074,0.00034196774,0.00020475197,0.00034095065,0.00068442634,0.0006217035,0.00030488145],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00027139875,0.00006869317,0.0005520122,0.00004282464,0.000014051082,0.000079337035,0.000054163556,0.000045219156,0.99585104,0.000037932637,0.000018274772,0.0029650892],"study_design_scores_gemma":[0.000059579743,0.002498369,0.033684067,0.000033238437,0.00013781051,0.00028264502,0.0002088951,0.00046410866,0.95916295,0.000056421017,0.0033934552,0.000018501458],"about_ca_topic_score_codex":0.0011216337,"about_ca_topic_score_gemma":0.0026869325,"teacher_disagreement_score":0.0012051241,"about_ca_system_score_codex":0.00021957998,"about_ca_system_score_gemma":0.00034112835,"threshold_uncertainty_score":0.004031539},"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":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9919641,0.0005472665,0.0054601426,0.00020478426,0.000013610444,0.000030265135,0.000079639445,0.00005938332,0.0016406913],"genre_scores_gemma":[0.9897119,0.0004964308,0.0077822474,0.00007067278,0.000017490285,0.0000058540104,0.000046694437,0.000027091528,0.001841537],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.99941075,0.000107119304,0.000029354691,0.00013979695,0.00024598997,0.00006696077],"domain_scores_gemma":[0.9992778,0.00031251393,0.00014587652,0.00006484452,0.00013348264,0.000065371736],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00055872486,0.0007113202,0.00044632854,0.0012165293,0.00079031393,0.0009150983,0.00070943276,0.0021471984,0.0006622703],"category_scores_gemma":[0.0013491567,0.0003058623,0.00066050695,0.0008267825,0.0008244421,0.00046878788,0.0004271686,0.0004980201,0.00034704062],"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":[0.0021932297,0.0016418487,0.24900052,0.0005166932,0.00022693172,0.19125792,0.0030920974,0.005303042,0.4389232,0.001100256,0.0012663949,0.105477884],"study_design_scores_gemma":[0.00007753702,0.0042252545,0.1564176,0.00009108368,0.00036309435,0.23756999,0.0043449495,0.05165075,0.5321618,0.0012771271,0.011673105,0.0001476784],"about_ca_topic_score_codex":0.004133371,"about_ca_topic_score_gemma":0.005888793,"teacher_disagreement_score":0.004133371,"about_ca_system_score_codex":0.0005288366,"about_ca_system_score_gemma":0.00020014643,"threshold_uncertainty_score":0.008218646},"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":"methods","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"methods","genre_consensus":null,"domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.7245886,0.004093997,0.2554513,0.00041327524,0.0002662346,0.00164726,0.0041165557,0.0017471244,0.0076757655],"genre_scores_gemma":[0.68636596,0.003764213,0.27157784,0.0008550311,0.00007638898,0.0015897565,0.009094648,0.00053781405,0.026138332],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9996743,0.000022117581,0.000016898386,0.000095706855,0.00012524,0.00006567043],"domain_scores_gemma":[0.99983203,0.000034257242,0.000031047453,0.000024494972,0.00005314677,0.000025079056],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00036592598,0.0010803029,0.0005154477,0.0008225357,0.0005063262,0.00041796852,0.0003335175,0.00041507237,0.0020101632],"category_scores_gemma":[0.00037883178,0.0003259522,0.0005609382,0.00058054825,0.0003182416,0.0003784385,0.00073825335,0.001047916,0.0010447153],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000037832197,0.000023517443,0.00012954173,0.000023453498,0.0000062451254,0.00001862101,0.000015669311,0.000029239613,0.9968694,0.00003851154,0.00005873272,0.002749292],"study_design_scores_gemma":[0.000009133715,0.00020024866,0.0046042856,0.000010846887,0.00003264854,0.00009399449,0.000044269753,0.00092417997,0.98993313,0.0000778009,0.004052687,0.000016713564],"about_ca_topic_score_codex":0.002204381,"about_ca_topic_score_gemma":0.0066344943,"teacher_disagreement_score":0.002204381,"about_ca_system_score_codex":0.00024682895,"about_ca_system_score_gemma":0.0006167049,"threshold_uncertainty_score":0.0067246556},"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":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99787855,0.00019097395,0.0014939832,0.000015133447,0.00000934802,0.000005608691,0.000020583784,0.00002025556,0.00036560898],"genre_scores_gemma":[0.99767905,0.00013832086,0.0013061583,0.000013935129,0.00000363805,0.000010128987,0.000026164773,0.000013262015,0.0008093713],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99994624,0.000006148899,0.000003182629,0.000018684863,0.000009843827,0.000015845786],"domain_scores_gemma":[0.9999275,0.00002341856,0.00002339934,0.000004295647,0.00001018355,0.000011309107],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00014189573,0.00022791178,0.000099322686,0.000093552204,0.00012337975,0.00019528868,0.000115133786,0.00018204971,0.0005630954],"category_scores_gemma":[0.00011565094,0.00009952444,0.00012171354,0.000067527886,0.0002153673,0.00024422933,0.00011848942,0.0002029585,0.000114941926],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000032402717,0.0000055930864,0.000023823552,0.000016215432,0.0000013907469,0.000012072152,0.000017170543,0.000070127775,0.9994648,0.00004446163,0.000007777423,0.00030418945],"study_design_scores_gemma":[0.0000041533863,0.00007942117,0.000361783,0.0000018025277,0.000004616729,0.0000119990145,0.000013601243,0.00085004943,0.998395,0.000010618855,0.00026418816,0.0000027115798],"about_ca_topic_score_codex":0.00060322107,"about_ca_topic_score_gemma":0.0009339556,"teacher_disagreement_score":0.00060322107,"about_ca_system_score_codex":0.00017103937,"about_ca_system_score_gemma":0.00009784305,"threshold_uncertainty_score":0.0018836856},"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":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9980737,0.00044373272,0.0009995895,0.000046749414,0.000012021241,0.0000128824895,0.00006867697,0.000010099555,0.00033239304],"genre_scores_gemma":[0.99778736,0.00022581151,0.0010755793,0.00004385533,0.000007816443,0.000012947363,0.00015771131,0.00001098623,0.00067788403],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998796,0.0000228712,0.00001086311,0.000021932576,0.000025881416,0.000038915758],"domain_scores_gemma":[0.99992716,0.000012237156,0.000024661078,0.0000055827,0.000012944181,0.00001730939],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00030648988,0.00037281483,0.00017479199,0.00018521833,0.00011425206,0.00026207336,0.00017582688,0.00028099242,0.00071611564],"category_scores_gemma":[0.00025513215,0.0001292286,0.00036929836,0.00012488644,0.00021488733,0.00027651672,0.0001952911,0.00029941704,0.00012083041],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00010124326,0.000011282741,0.000096456206,0.000014969557,0.0000039764686,0.0000118800135,0.000011526238,0.00002077275,0.9992368,0.000016537615,0.0000052660657,0.00046922645],"study_design_scores_gemma":[0.000014869361,0.00035527445,0.0053510717,0.0000037404727,0.000020098223,0.00005255603,0.000024378041,0.00025746072,0.9933137,0.000012036386,0.00058932055,0.0000053633175],"about_ca_topic_score_codex":0.00066063856,"about_ca_topic_score_gemma":0.00049637887,"teacher_disagreement_score":0.00071611564,"about_ca_system_score_codex":0.00019318571,"about_ca_system_score_gemma":0.00012945925,"threshold_uncertainty_score":0.0023956895},"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":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9988907,0.0004843001,0.00017966575,0.00001553498,0.000008803739,0.0000049767127,0.000055482007,0.000009543818,0.00035090564],"genre_scores_gemma":[0.99775785,0.00043054076,0.00034999865,0.000018526689,0.0000047669314,0.0000073299248,0.00012360228,0.0000057193843,0.0013017426],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.9999026,0.000025484587,0.000007115728,0.00001849302,0.000020333806,0.000025843856],"domain_scores_gemma":[0.99986434,0.000039680617,0.000033471457,0.0000108797285,0.000023876913,0.0000277531],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00022264507,0.00027021547,0.00018322538,0.00016626535,0.00010411202,0.00018047847,0.00016003457,0.00023132552,0.0019556882],"category_scores_gemma":[0.00020975166,0.00011856899,0.0002336635,0.00010924221,0.00018304515,0.00009488983,0.00010387689,0.0002377944,0.00017597464],"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":[0.00095551315,0.000045331522,0.0006378528,0.000043660923,0.000008390063,0.000026011428,0.000040619412,0.00013437781,0.99632263,0.000040060288,0.000023616802,0.0017219449],"study_design_scores_gemma":[0.000059604485,0.0074466937,0.017277118,0.000019262145,0.000062098254,0.00013133469,0.000117443604,0.00053748203,0.973472,0.00003056162,0.00083555724,0.00001078863],"about_ca_topic_score_codex":0.0008421772,"about_ca_topic_score_gemma":0.00065431173,"teacher_disagreement_score":0.0019556882,"about_ca_system_score_codex":0.0001150722,"about_ca_system_score_gemma":0.00019014825,"threshold_uncertainty_score":0.006542444},"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":"metacan-v3-hybrid-931329e0061c","genre_candidate":"review","genre_consensus":"review","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.000027373437,0.99873644,0.000030360723,0.00043136333,0.00040350473,0.0000016843832,0.000009890148,0.0000028553902,0.00035661712],"genre_scores_gemma":[0.000332663,0.9981548,0.00006184705,0.0005663056,0.00060727337,0.0000044685403,0.000022016773,9.274182e-7,0.00024962067],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.99954695,0.00012481674,0.00007119892,0.00006782157,0.00013879781,0.000050292874],"domain_scores_gemma":[0.9989675,0.00054234214,0.00020064038,0.00001876043,0.00018935169,0.00008139598],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0011782921,0.0011856242,0.0021579918,0.0015648208,0.0002437136,0.0016038747,0.0010330186,0.002718011,0.0071705035],"category_scores_gemma":[0.002320049,0.0003192042,0.00091642846,0.0011563903,0.0007274793,0.0020798212,0.0010709775,0.0027776633,0.00282862],"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":[0.00019796078,0.000048621452,0.00020868803,0.028663598,0.00020179493,0.000149519,0.000055018558,0.00021290554,0.00078968774,0.0028992672,0.060961094,0.9056118],"study_design_scores_gemma":[0.00007564863,0.00017867285,0.00081867597,0.020502588,0.00034649487,0.0007815903,0.000114525676,0.00011646017,0.00014019325,0.0024395473,0.9744562,0.000029347564],"about_ca_topic_score_codex":0.0012805064,"about_ca_topic_score_gemma":0.0024195218,"teacher_disagreement_score":0.0071705035,"about_ca_system_score_codex":0.0007366654,"about_ca_system_score_gemma":0.0019875178,"threshold_uncertainty_score":0.02398771},"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":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99903727,0.00027030965,0.0002721918,0.000013378151,0.00000871785,0.0000055479113,0.00012059252,0.000004159178,0.0002678615],"genre_scores_gemma":[0.99844116,0.00015780503,0.00029956986,0.000013372757,0.0000035367536,0.0000060966536,0.00018065298,0.000007672337,0.00089010823],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998242,0.0000265683,0.000017328946,0.000045104767,0.00003711102,0.00004982126],"domain_scores_gemma":[0.9997458,0.000065601685,0.00008061193,0.000014972255,0.000052085703,0.000041032134],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0003026059,0.00036377276,0.00022429616,0.00022642552,0.00019960194,0.00029944757,0.00014552638,0.00026757133,0.00089005294],"category_scores_gemma":[0.00039020472,0.00016666946,0.00032119546,0.0002271161,0.00029848926,0.00036625596,0.00022075113,0.0004801336,0.00017645989],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0015713351,0.00005124755,0.0008677046,0.00003530078,0.000019236937,0.000076410346,0.000094899515,0.00015998656,0.99619126,0.000029012579,0.000014454841,0.0008890876],"study_design_scores_gemma":[0.000016661941,0.0005439648,0.006385013,0.0000073922533,0.000029399347,0.000036544032,0.00010594626,0.0008036055,0.9917836,0.000023111248,0.00025564275,0.000009093182],"about_ca_topic_score_codex":0.0023851434,"about_ca_topic_score_gemma":0.0022516428,"teacher_disagreement_score":0.0023851434,"about_ca_system_score_codex":0.00025328167,"about_ca_system_score_gemma":0.00021449573,"threshold_uncertainty_score":0.004742503},"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":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9941158,0.003313839,0.0014115018,0.000063028056,0.000034279983,0.000018284994,0.000392938,0.000017658247,0.0006327513],"genre_scores_gemma":[0.9927488,0.0017638742,0.002540208,0.000060949576,0.000011421351,0.000029288834,0.00045790483,0.000015347883,0.002372131],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99982065,0.000028112725,0.000011679162,0.000049210706,0.000044653752,0.00004563598],"domain_scores_gemma":[0.9999112,0.000016953989,0.000023820787,0.000011346474,0.000022093092,0.000014571092],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0002518268,0.0003844372,0.000316164,0.00020066944,0.00014433307,0.00028941408,0.00013259752,0.0002660991,0.0008238715],"category_scores_gemma":[0.0003170094,0.00014346547,0.00028536527,0.00023177656,0.00019003768,0.00031585852,0.00018026624,0.00038700324,0.00014563242],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0007505309,0.000039840423,0.0006728036,0.00012427136,0.000020509031,0.000058795427,0.00008955482,0.00005859548,0.9954026,0.00006074788,0.000038116992,0.0026835615],"study_design_scores_gemma":[0.000015645444,0.0008872244,0.010636829,0.000024218694,0.00008084994,0.000116304844,0.00021110539,0.00076599803,0.9837849,0.00008358084,0.0033753985,0.000017936993],"about_ca_topic_score_codex":0.0011671359,"about_ca_topic_score_gemma":0.0020834159,"teacher_disagreement_score":0.0011671359,"about_ca_system_score_codex":0.0001320435,"about_ca_system_score_gemma":0.00020265259,"threshold_uncertainty_score":0.0027561784},"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":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99646395,0.00082656834,0.001640103,0.000026969397,0.000016999462,0.000008827366,0.00008745255,0.00003928454,0.00088998134],"genre_scores_gemma":[0.9967269,0.00039738105,0.00081363384,0.000017856524,0.000003150007,0.0000088513125,0.00008523341,0.00001313184,0.0019338153],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99996245,0.000004241508,0.0000020134457,0.000006752246,0.00001076189,0.000013810478],"domain_scores_gemma":[0.99997044,0.000005848329,0.000007830386,0.0000045347974,0.0000040221357,0.000007207184],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000085067884,0.00019782191,0.00010991607,0.00016441294,0.00009447865,0.00013616377,0.00010763072,0.00015533745,0.0010238078],"category_scores_gemma":[0.00006084199,0.00006409361,0.00026528112,0.00012348827,0.00012821233,0.00021972596,0.00013811757,0.00023433639,0.00018205267],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00032436283,0.000025632979,0.00010580025,0.000041588024,0.0000069783227,0.00006191677,0.000012918483,0.00012773354,0.9969023,0.00005649976,0.000029491874,0.002304843],"study_design_scores_gemma":[0.000008138884,0.00025470258,0.00067932444,0.000003538688,0.000014453378,0.00008044053,0.000014729439,0.00034976093,0.9977076,0.00001743008,0.00086729956,0.0000025560314],"about_ca_topic_score_codex":0.0003034284,"about_ca_topic_score_gemma":0.00046894434,"teacher_disagreement_score":0.0010238078,"about_ca_system_score_codex":0.00008373453,"about_ca_system_score_gemma":0.00007704186,"threshold_uncertainty_score":0.0034249425},"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":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.94568384,0.0018064015,0.047746595,0.0004268506,0.000050991388,0.00005266113,0.0020427613,0.00040558865,0.0017843783],"genre_scores_gemma":[0.995905,0.00034651597,0.0020763257,0.000043652326,0.00002645507,0.000024061166,0.0008344941,0.000023261973,0.00072032417],"study_design_codex":"simulation_or_modeling","study_design_gemma":"simulation_or_modeling","domain_scores_codex":[0.9998103,0.000059022725,0.000007850709,0.00007286027,0.000023267052,0.000026695605],"domain_scores_gemma":[0.99790823,0.0015487677,0.00020579068,0.0001517139,0.000117811614,0.000067724846],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0015219424,0.00090163486,0.00077022344,0.0010306294,0.000309773,0.0012473774,0.0010582583,0.0008097867,0.002613407],"category_scores_gemma":[0.0040930077,0.00033622858,0.0013533895,0.00077261735,0.00048198318,0.0013631684,0.0005514433,0.0011442914,0.0008730474],"study_design_candidate":"simulation_or_modeling","study_design_consensus":"simulation_or_modeling","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0016650616,0.0008410573,0.14768174,0.0002749859,0.0011773894,0.0002039643,0.00018017992,0.75401855,0.006415859,0.004735233,0.0023656248,0.080440365],"study_design_scores_gemma":[0.000023426472,0.00006964115,0.011937109,0.000019788815,0.00012884855,0.00003640102,0.000028379629,0.98143125,0.0005045571,0.0054687,0.0003344802,0.000017456492],"about_ca_topic_score_codex":0.008329899,"about_ca_topic_score_gemma":0.0060656266,"teacher_disagreement_score":0.008329899,"about_ca_system_score_codex":0.00063020113,"about_ca_system_score_gemma":0.00049845915,"threshold_uncertainty_score":0.01656282},"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":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.97795063,0.0017895456,0.01738756,0.000100077916,0.00010443878,0.00009206658,0.00020564618,0.00013218148,0.002237886],"genre_scores_gemma":[0.9802449,0.0011045004,0.014874404,0.00008066503,0.000024089926,0.000100943,0.00017824763,0.00003693945,0.003355349],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99994254,0.0000039429665,0.000005842519,0.000018612925,0.000015595657,0.00001343976],"domain_scores_gemma":[0.99995077,0.000009016788,0.000016015176,0.0000031894767,0.0000121192015,0.000008857107],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00017284823,0.0002809059,0.00022248742,0.00016616803,0.000088773355,0.00016458626,0.00015242756,0.0002576991,0.0005815959],"category_scores_gemma":[0.00014135284,0.000117952375,0.00019961224,0.00010767703,0.00012679966,0.00022683435,0.00016400035,0.00042455626,0.00017594594],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00002835679,0.0000074013965,0.000011771528,0.000020519534,0.0000019088416,0.000012905113,0.000007122715,0.000037145164,0.9990716,0.000046027748,0.000011335281,0.0007439012],"study_design_scores_gemma":[0.000011072394,0.00008947193,0.00023499763,0.0000026783928,0.000008070993,0.00002198653,0.000006022925,0.0006632074,0.9982716,0.000022899383,0.0006650498,0.0000029249188],"about_ca_topic_score_codex":0.00042121418,"about_ca_topic_score_gemma":0.00068152725,"teacher_disagreement_score":0.0005815959,"about_ca_system_score_codex":0.00018715498,"about_ca_system_score_gemma":0.00015750084,"threshold_uncertainty_score":0.0019456148},"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":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9985378,0.0005710636,0.00021457807,0.000037770853,0.00003234384,0.00001502607,0.00011330246,0.000016190694,0.0004619719],"genre_scores_gemma":[0.99707794,0.00042203107,0.00044685794,0.000040796313,0.00001063797,0.00002242239,0.00020306931,0.000007716904,0.0017685976],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998833,0.000019915784,0.0000121416815,0.000027094275,0.0000196622,0.000037826616],"domain_scores_gemma":[0.99987423,0.000039868624,0.000024510327,0.000008113625,0.000016204694,0.0000370109],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00013213015,0.00046395513,0.0003510254,0.00013085511,0.00015045417,0.00025292885,0.00017565796,0.0002532143,0.0017098597],"category_scores_gemma":[0.00018701084,0.00014436059,0.00023287369,0.00017137763,0.0002878686,0.00021366273,0.00014080197,0.0005004871,0.00019002157],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0031018052,0.0001839057,0.00018682958,0.000065788445,0.000030052717,0.000050475242,0.000022617885,0.00007204825,0.9949927,0.0000307681,0.000039892286,0.0012231424],"study_design_scores_gemma":[0.00008758611,0.0016307438,0.004783928,0.00000478944,0.000058850947,0.000039324543,0.000033546556,0.00033697404,0.9923086,0.000014827537,0.0006934975,0.000007266432],"about_ca_topic_score_codex":0.0012547153,"about_ca_topic_score_gemma":0.0018409649,"teacher_disagreement_score":0.0017098597,"about_ca_system_score_codex":0.00022303667,"about_ca_system_score_gemma":0.00028792128,"threshold_uncertainty_score":0.0057200193},"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":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99481046,0.00007512846,0.004039294,0.00002499168,0.0000050528192,0.00001919859,0.00006901477,0.00003681423,0.00091990695],"genre_scores_gemma":[0.9962793,0.00005995942,0.0029152718,0.0000054935417,0.0000021721983,0.000008288643,0.000045117657,0.000014581371,0.0006698379],"study_design_codex":"simulation_or_modeling","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99990666,0.000018542047,0.0000034496886,0.000029282166,0.000025106103,0.00001694132],"domain_scores_gemma":[0.99965346,0.00022648532,0.00003068793,0.000023152406,0.00004770032,0.000018482453],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00031394462,0.00039161617,0.00037843562,0.00031801834,0.00044124408,0.00046919473,0.000563155,0.0007387643,0.0006801228],"category_scores_gemma":[0.00058224314,0.00015494676,0.00041438625,0.00027596392,0.0003266537,0.0003088768,0.0002735367,0.00024479092,0.00008311148],"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":[0.00047544017,0.00093712675,0.042951513,0.00038790941,0.00010676129,0.0027240154,0.00047036028,0.80683947,0.11542834,0.0017522112,0.0008806531,0.02704618],"study_design_scores_gemma":[0.000024967234,0.00033252334,0.016104609,0.000009827266,0.000043197808,0.00026271967,0.00032911522,0.9664864,0.015512989,0.0002758564,0.0005975673,0.00002018737],"about_ca_topic_score_codex":0.012513564,"about_ca_topic_score_gemma":0.014612011,"teacher_disagreement_score":0.012513564,"about_ca_system_score_codex":0.00039700206,"about_ca_system_score_gemma":0.00026729595,"threshold_uncertainty_score":0.024881482},"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":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99551,0.0008656706,0.0017932827,0.00007266405,0.000026972528,0.00003307688,0.000586306,0.00002135555,0.0010908149],"genre_scores_gemma":[0.98557186,0.000808907,0.0028558976,0.00012867377,0.000029434355,0.000052060645,0.0030557048,0.000026666208,0.0074707544],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999542,0.0000039364,0.000003843912,0.000013258531,0.000010668434,0.000014193405],"domain_scores_gemma":[0.9998883,0.00002703698,0.000036486403,0.0000061186342,0.00001679259,0.000025191648],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00013767,0.00040916805,0.00018954076,0.00022030514,0.000120267265,0.00019807613,0.000114452705,0.00017212062,0.001383823],"category_scores_gemma":[0.0001540471,0.00009521995,0.00021325304,0.00018279644,0.0002020934,0.00020139091,0.00019497369,0.00050804147,0.00030392752],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00016430033,0.000008734431,0.00021333864,0.000036358386,0.000004996797,0.000060277107,0.0000184278,0.000029276813,0.9985661,0.000024626925,0.000019715108,0.0008539077],"study_design_scores_gemma":[0.00003744342,0.0005701521,0.025890268,0.000016160864,0.000035595313,0.000280778,0.000104174396,0.00029018306,0.97003126,0.00012341392,0.0026103167,0.000010266182],"about_ca_topic_score_codex":0.0006756503,"about_ca_topic_score_gemma":0.0009790993,"teacher_disagreement_score":0.001383823,"about_ca_system_score_codex":0.00015972464,"about_ca_system_score_gemma":0.00016511063,"threshold_uncertainty_score":0.004629314},"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":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99734384,0.00037960222,0.0014914427,0.00006639997,0.000017977103,0.000013132414,0.00011529615,0.000013255422,0.0005591466],"genre_scores_gemma":[0.9966427,0.0003314316,0.00150722,0.00004072611,0.0000062993645,0.000021338255,0.000240358,0.0000144651995,0.0011954168],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999248,0.000011948263,0.0000067172714,0.000018036608,0.00001665397,0.000021860229],"domain_scores_gemma":[0.99994886,0.0000150995875,0.0000117086975,0.000002084336,0.000011827774,0.0000104898545],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00015371226,0.00023749893,0.00014813988,0.00011051039,0.00016149822,0.00026460845,0.0001178504,0.00019318186,0.0006992196],"category_scores_gemma":[0.00023461806,0.000074329204,0.0001936512,0.000112635935,0.00013796685,0.00019117976,0.00015214657,0.00030294596,0.00016211999],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000093090326,0.000011064805,0.00008124354,0.000019829602,0.000004117888,0.000017189115,0.000023944307,0.000072126,0.9990994,0.00003639873,0.000017701317,0.0005238234],"study_design_scores_gemma":[0.0000057707725,0.00009965454,0.0013297041,0.0000036505098,0.000009627227,0.000021340531,0.000026829945,0.00076860725,0.9970932,0.000013106784,0.00062390295,0.0000045169227],"about_ca_topic_score_codex":0.0013911402,"about_ca_topic_score_gemma":0.0015641795,"teacher_disagreement_score":0.0013911402,"about_ca_system_score_codex":0.00022114824,"about_ca_system_score_gemma":0.00020288576,"threshold_uncertainty_score":0.0027660131},"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":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99930024,0.0002076869,0.00019392768,0.000009185159,0.000005327209,0.0000041587377,0.00007705381,0.0000035445596,0.0001988263],"genre_scores_gemma":[0.9987986,0.00013592691,0.00031259356,0.000017268909,0.0000037356963,0.0000068150957,0.00014554165,0.000010418373,0.00056909275],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99984276,0.000029050605,0.000019254052,0.00003723,0.00003620164,0.000035400048],"domain_scores_gemma":[0.9997044,0.000133505,0.00006723895,0.000014065582,0.00003991766,0.00004086463],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00032245403,0.00028630026,0.00019909444,0.00017555867,0.00016352926,0.0003277533,0.00014376715,0.00018365354,0.0010199434],"category_scores_gemma":[0.00052731705,0.00016140999,0.0002713038,0.00020269936,0.00020972027,0.00030745217,0.00019628051,0.0003677352,0.00013037647],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.003961552,0.00011961862,0.0024631403,0.000067985384,0.000033089505,0.000094688956,0.00006870201,0.00025337006,0.98999524,0.000031827418,0.000022437038,0.0028883456],"study_design_scores_gemma":[0.00002991235,0.0015112825,0.043174602,0.0000079671345,0.0000557964,0.00008139951,0.000098241806,0.00087242306,0.9537838,0.000025601208,0.0003456214,0.000013332633],"about_ca_topic_score_codex":0.0012883836,"about_ca_topic_score_gemma":0.0018017638,"teacher_disagreement_score":0.0012883836,"about_ca_system_score_codex":0.00022527626,"about_ca_system_score_gemma":0.00017588405,"threshold_uncertainty_score":0.003412068},"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":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9906797,0.0009964904,0.007131209,0.000048889815,0.000029365166,0.00005664534,0.00037816016,0.00006514009,0.00061437],"genre_scores_gemma":[0.9873389,0.0009086596,0.009180297,0.00004173182,0.000010708116,0.00010964138,0.0004907436,0.000023233191,0.0018960582],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99974734,0.000039356775,0.000017418273,0.00010617831,0.000056680892,0.000033048305],"domain_scores_gemma":[0.9997836,0.00007542559,0.00005694052,0.000037319754,0.00002537766,0.0000213904],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0003654036,0.00036858613,0.00038963952,0.00016867011,0.00015407662,0.00031490985,0.00027404417,0.00038730144,0.0005682062],"category_scores_gemma":[0.0002795956,0.00018251673,0.00040800966,0.00016372366,0.00026321047,0.00029373472,0.00027309058,0.0005044475,0.00015808552],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00038154353,0.00003308826,0.0002009876,0.00004829539,0.000007390435,0.000038246468,0.000028156166,0.0002768027,0.9983429,0.00003598248,0.000013479386,0.00059315475],"study_design_scores_gemma":[0.000031566895,0.0012957815,0.0031336867,0.000006756029,0.000040236373,0.000115379175,0.000032675118,0.0043002255,0.9898588,0.00004642025,0.0011261628,0.000012322202],"about_ca_topic_score_codex":0.002833882,"about_ca_topic_score_gemma":0.002261467,"teacher_disagreement_score":0.002833882,"about_ca_system_score_codex":0.0003683441,"about_ca_system_score_gemma":0.00027328776,"threshold_uncertainty_score":0.0056348443},"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":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9011143,0.0019760693,0.0921051,0.00011916847,0.00007548027,0.00011010545,0.00013230357,0.0005260056,0.0038413946],"genre_scores_gemma":[0.9480875,0.0011211355,0.048677005,0.00007267144,0.000011137684,0.00008153327,0.00008040345,0.000054735614,0.001813876],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998816,0.000012338123,0.000012286506,0.00003172056,0.000041689647,0.000020282192],"domain_scores_gemma":[0.99986625,0.000026530626,0.000058939688,0.000018711933,0.000018802231,0.000010795031],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0001391289,0.00038349754,0.00015800293,0.00022733971,0.00009597979,0.00033075287,0.00025107354,0.0002832429,0.00057206134],"category_scores_gemma":[0.0002341086,0.00023829348,0.00026834104,0.00017448526,0.00014574564,0.00027243968,0.00021536196,0.00038539217,0.0003135519],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000013180419,0.000011807169,0.000085199514,0.00007099141,0.0000042108395,0.000067926325,0.000020922831,0.00030600638,0.99504095,0.00009893879,0.0000286991,0.0042512687],"study_design_scores_gemma":[0.0000029334449,0.00006461561,0.00048443963,0.0000039616675,0.00000713592,0.000092326874,0.00001200052,0.0017292454,0.9963714,0.00003786017,0.0011891812,0.000004825022],"about_ca_topic_score_codex":0.00018052563,"about_ca_topic_score_gemma":0.0005275493,"teacher_disagreement_score":0.00057206134,"about_ca_system_score_codex":0.00012973236,"about_ca_system_score_gemma":0.000091989765,"threshold_uncertainty_score":0.0019137263},"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":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9949163,0.002930561,0.0012613481,0.00007571385,0.00005911143,0.000046255496,0.00006421872,0.000053399675,0.00059316395],"genre_scores_gemma":[0.9959281,0.0009720861,0.001892373,0.00006730031,0.000022347629,0.00003120162,0.00008672731,0.000011647947,0.0009881305],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99984086,0.00004122314,0.000019980609,0.00003272639,0.000028313609,0.000036804926],"domain_scores_gemma":[0.999871,0.000021067404,0.000040925657,0.000016971488,0.000022882065,0.000027135446],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00024888344,0.00045412022,0.00037576316,0.00020671693,0.00019690488,0.00027628933,0.00023373589,0.00037415355,0.0007621621],"category_scores_gemma":[0.00022617458,0.0001335855,0.00043883888,0.00012489763,0.00024847352,0.00026407844,0.00018133648,0.00038982512,0.00014516478],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.001180241,0.00022265903,0.00017251795,0.00014065136,0.000027735174,0.000040672614,0.000032090014,0.000090085574,0.9942794,0.000029800596,0.000053246833,0.0037308894],"study_design_scores_gemma":[0.000029735691,0.0018064943,0.0016519412,0.000008610805,0.000041945408,0.000049452527,0.000012415119,0.00031324517,0.9953152,0.000008421465,0.00075743656,0.0000050477615],"about_ca_topic_score_codex":0.00055439613,"about_ca_topic_score_gemma":0.0012176521,"teacher_disagreement_score":0.0007621621,"about_ca_system_score_codex":0.00014176278,"about_ca_system_score_gemma":0.00027162372,"threshold_uncertainty_score":0.002549708},"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":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.7631759,0.0026247005,0.22273964,0.0005290371,0.00028398584,0.00061256293,0.0016379532,0.0017915077,0.0066047297],"genre_scores_gemma":[0.7450994,0.0018834192,0.24658585,0.00029211224,0.00007476903,0.0004382005,0.0015031738,0.00016804705,0.003955031],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99872917,0.00015321096,0.00008393971,0.00032515408,0.0006074666,0.000101031466],"domain_scores_gemma":[0.99933726,0.00015194868,0.00016514999,0.00006922206,0.0002495127,0.000027008295],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.001538845,0.001174269,0.0007361275,0.0033999665,0.0006597363,0.0011287014,0.0006317424,0.0014398558,0.0013204997],"category_scores_gemma":[0.0020602841,0.00029404095,0.0010765868,0.0022621073,0.0007395973,0.0009413124,0.00052140217,0.0011931321,0.0011312136],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0004717876,0.00038294692,0.0087262895,0.00038533477,0.00008531135,0.00018815839,0.00023164877,0.0027682825,0.89121735,0.0005350555,0.0006696788,0.094338134],"study_design_scores_gemma":[0.000028400584,0.0006533835,0.037484266,0.00006257518,0.00014806156,0.00059481,0.00033895232,0.08850525,0.86515236,0.0009824513,0.0058991024,0.00015046263],"about_ca_topic_score_codex":0.0018406161,"about_ca_topic_score_gemma":0.002390788,"teacher_disagreement_score":0.0033999665,"about_ca_system_score_codex":0.00050300965,"about_ca_system_score_gemma":0.00051599654,"threshold_uncertainty_score":0.008138299},"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":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9948,0.001059757,0.0030032978,0.000046467652,0.00001858108,0.000025976207,0.0001170235,0.000013610799,0.00091532443],"genre_scores_gemma":[0.9936836,0.00074400776,0.00402039,0.000066141074,0.000008775119,0.000024978015,0.00018444606,0.000011226555,0.0012564947],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999269,0.00000884103,0.0000055521746,0.000017015807,0.000023247052,0.000018412393],"domain_scores_gemma":[0.9999143,0.000013462623,0.000037287704,0.0000044678745,0.0000134789525,0.000016946653],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00012285392,0.0003332124,0.00014982469,0.00010992058,0.0000902884,0.000115199895,0.000116096446,0.00019633665,0.0007806884],"category_scores_gemma":[0.00016057154,0.00009951922,0.00021876539,0.00009626567,0.00016203283,0.00019860776,0.00012659535,0.00029605418,0.0001286348],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00003933374,0.0000047897283,0.000109672335,0.00003615699,0.0000030019726,0.000031255775,0.000005337746,0.00003527344,0.9991192,0.000016461498,0.0000062711224,0.00059330807],"study_design_scores_gemma":[0.000009504344,0.00018968958,0.0044155642,0.000006797043,0.000015051465,0.00020401752,0.000014475943,0.000347476,0.99359787,0.0000230331,0.0011702189,0.0000063230405],"about_ca_topic_score_codex":0.000479117,"about_ca_topic_score_gemma":0.0009782899,"teacher_disagreement_score":0.0007806884,"about_ca_system_score_codex":0.00010998307,"about_ca_system_score_gemma":0.00016390234,"threshold_uncertainty_score":0.0026116967},"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":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9905166,0.002233313,0.006154848,0.00007589253,0.00002152586,0.000053910015,0.00010913027,0.00002319687,0.00081162294],"genre_scores_gemma":[0.98418343,0.0021063064,0.0112374695,0.000057662648,0.000012937294,0.000036045807,0.0005318395,0.00002001027,0.0018142791],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.999907,0.000017670087,0.000009092631,0.000019197607,0.000027372844,0.000019691754],"domain_scores_gemma":[0.9999186,0.000012396491,0.000027779866,0.000004633043,0.000018655608,0.000017908067],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00018626715,0.00043668225,0.00022491248,0.00020031577,0.00010327274,0.00027621794,0.00015787568,0.00031830196,0.00038900395],"category_scores_gemma":[0.00014938446,0.0001251752,0.0002832294,0.00016986173,0.0001195882,0.0003219303,0.0002146023,0.00045270624,0.00016495469],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00002753213,0.000018632601,0.00006723494,0.000045826775,0.0000049918353,0.000047997022,0.0000118487305,0.000066535344,0.99821883,0.00002478212,0.000007782008,0.0014580298],"study_design_scores_gemma":[0.000009700614,0.00033409483,0.0018596187,0.000008969292,0.00001687703,0.00016385783,0.000023276203,0.00037136572,0.9955395,0.000021953516,0.0016467659,0.0000039182287],"about_ca_topic_score_codex":0.0001714069,"about_ca_topic_score_gemma":0.00035322268,"teacher_disagreement_score":0.00043668225,"about_ca_system_score_codex":0.0001258765,"about_ca_system_score_gemma":0.00012853977,"threshold_uncertainty_score":0.0013013482},"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":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9982626,0.0010732547,0.00037220307,0.0000109056145,0.000012257958,0.000007559821,0.00006594708,0.000011460616,0.00018381739],"genre_scores_gemma":[0.99682164,0.0008705861,0.0010800363,0.000021015258,0.0000067223136,0.000020420828,0.00013425178,0.000012500217,0.001032763],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99989843,0.0000143225725,0.000011305749,0.00002712033,0.000023455967,0.000025300511],"domain_scores_gemma":[0.99988043,0.000020768533,0.000045410474,0.000009324883,0.000026238919,0.000017770299],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0001292073,0.00045576706,0.00030265382,0.00015418656,0.000094079754,0.00022962248,0.00014587677,0.00023504034,0.000642884],"category_scores_gemma":[0.00015280941,0.00015731891,0.00032042657,0.00015066851,0.00016076872,0.00020927882,0.00019992786,0.000279449,0.000101262136],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0004701886,0.00002952059,0.0002131735,0.00008798331,0.000012741904,0.000027659182,0.000032113716,0.000102168764,0.99739444,0.00001053074,0.000013132054,0.0016063405],"study_design_scores_gemma":[0.0000068380946,0.00078627554,0.0035072332,0.000008559846,0.00003156091,0.00003823787,0.00003485378,0.00023689588,0.99481803,0.000005891187,0.0005186729,0.0000068328277],"about_ca_topic_score_codex":0.0006581396,"about_ca_topic_score_gemma":0.0010821255,"teacher_disagreement_score":0.0006581396,"about_ca_system_score_codex":0.0001531049,"about_ca_system_score_gemma":0.00012628827,"threshold_uncertainty_score":0.0021507144},"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":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9782453,0.0016536178,0.018781027,0.00006865134,0.000036952875,0.00016239336,0.00023277289,0.000098992554,0.0007203459],"genre_scores_gemma":[0.9171865,0.0021531375,0.077486694,0.0001000128,0.000025517433,0.00035494834,0.0006430328,0.000057995243,0.0019922773],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.999613,0.00008086762,0.000046849655,0.000093559975,0.00012226004,0.000043541844],"domain_scores_gemma":[0.999851,0.000029357263,0.0000562319,0.000012658279,0.000031276373,0.000019513025],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0005248434,0.0007144157,0.0006266168,0.0003904008,0.00012163719,0.00055432064,0.00028979176,0.00035901854,0.00039776423],"category_scores_gemma":[0.0003444901,0.00023646026,0.0009576164,0.0004871833,0.00017462873,0.00029536066,0.00032241375,0.0004588866,0.00018257105],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00008858081,0.000050098683,0.0001854165,0.000113070884,0.000017620052,0.000045385823,0.000011398503,0.00036897254,0.99581856,0.000026007914,0.000012401891,0.0032626432],"study_design_scores_gemma":[0.000029661463,0.0008510658,0.0044271047,0.000012889262,0.0000642842,0.00012434144,0.00004237862,0.0021242362,0.9909746,0.000044406566,0.0012878665,0.000017224478],"about_ca_topic_score_codex":0.00038890087,"about_ca_topic_score_gemma":0.00073871994,"teacher_disagreement_score":0.0007144157,"about_ca_system_score_codex":0.00017732194,"about_ca_system_score_gemma":0.0003094324,"threshold_uncertainty_score":0.002775669},"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":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99794775,0.000249894,0.00055428024,0.000015677648,0.0000051175493,0.000021884023,0.00027523015,0.00002612509,0.0009040695],"genre_scores_gemma":[0.989012,0.0002310583,0.002818947,0.000065120235,0.000005830016,0.000014823615,0.0018405174,0.000053040014,0.0059585776],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.9998647,0.00000899872,0.000008106796,0.000042242635,0.000047348232,0.000028581924],"domain_scores_gemma":[0.9997106,0.00006547876,0.000048069025,0.00001831286,0.00006675613,0.000090822636],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00015493746,0.0003207539,0.00031092987,0.0008813849,0.00036571617,0.0005777508,0.00019430633,0.00032039752,0.00085116277],"category_scores_gemma":[0.00021537059,0.00021839108,0.00030937602,0.00033750435,0.00020249614,0.0002261252,0.00027687947,0.0003618159,0.0002746654],"study_design_candidate":"observational","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":[0.00019313856,0.000021566095,0.003782247,0.000015289268,0.0000046166706,0.0003415773,0.00004986323,0.000023567336,0.99464756,0.000019329695,0.000017966297,0.0008831838],"study_design_scores_gemma":[0.000013375038,0.0004083013,0.40912458,0.000009002315,0.00004176952,0.0010300281,0.00025048654,0.00033384975,0.5874381,0.000021047827,0.0013188269,0.000010658447],"about_ca_topic_score_codex":0.0051088557,"about_ca_topic_score_gemma":0.009530629,"teacher_disagreement_score":0.99489117,"about_ca_system_score_codex":0.00043104333,"about_ca_system_score_gemma":0.00030389856,"threshold_uncertainty_score":0.010158241},"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":"other","genre_gemma":"other","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"other","genre_consensus":"other","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.0011083129,0.0066446285,0.00912494,0.029769277,0.23132753,0.0010500913,0.029355833,0.0028168107,0.6888025],"genre_scores_gemma":[0.0031896497,0.0026879427,0.0026153452,0.0073305434,0.019108595,0.0005206366,0.01318829,0.0011918611,0.9501672],"study_design_codex":"not_applicable","study_design_gemma":"not_applicable","domain_scores_codex":[0.99921036,0.00013253564,0.00005383707,0.000118620104,0.0004161308,0.00006848315],"domain_scores_gemma":[0.992228,0.0015349849,0.00022306971,0.0005975482,0.0046054684,0.00081096374],"candidate_categories":["insufficient_payload"],"consensus_categories":[],"category_scores_codex":[0.0017509775,0.0009901668,0.00063741533,0.0036868928,0.0023691163,0.0033996403,0.0013681406,0.0008721839,0.6123888],"category_scores_gemma":[0.020268511,0.00029018408,0.0006314754,0.002068472,0.0005134683,0.002129356,0.002065371,0.0029844104,0.48893586],"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":[0.000017690454,0.000012370932,0.000051481,0.00005272773,9.730603e-7,0.000018765882,0.000025458878,0.000022216984,0.000043263462,0.0015508431,0.97997904,0.018225163],"study_design_scores_gemma":[0.000004214099,0.000007099329,0.00019774589,0.00011423532,0.0000017386045,0.000031489464,0.000051026822,0.000022224782,0.000074270494,0.001661325,0.99783045,0.000004302143],"about_ca_topic_score_codex":0.0061547267,"about_ca_topic_score_gemma":0.007808648,"teacher_disagreement_score":0.3876112,"about_ca_system_score_codex":0.0018622484,"about_ca_system_score_gemma":0.0025093274,"threshold_uncertainty_score":0},"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":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99496245,0.000382744,0.0031542745,0.000029968834,0.000021030584,0.000011703028,0.00018452923,0.00005838999,0.0011948672],"genre_scores_gemma":[0.99551094,0.00018369257,0.0009832894,0.000018173896,0.0000043289224,0.000009138887,0.00016521149,0.000013409782,0.0031119222],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99990046,0.000012369931,0.000004297264,0.00003054984,0.000025743708,0.000026626689],"domain_scores_gemma":[0.999798,0.00007777415,0.000042062296,0.000011423664,0.000043808086,0.000026902624],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00026686178,0.00022786202,0.00014855873,0.0001434812,0.000102158214,0.00023173967,0.00017729116,0.00024112103,0.0018463974],"category_scores_gemma":[0.0003186323,0.00014110815,0.00018098787,0.000088357585,0.00017886978,0.00030415042,0.00012228753,0.00036332468,0.000512057],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0009483211,0.000025565141,0.00045773396,0.000029928267,0.000008854595,0.000049342852,0.000038169517,0.0002524554,0.99610233,0.00008438416,0.000039725535,0.0019631735],"study_design_scores_gemma":[0.0000064342266,0.00020316016,0.0009785986,0.0000014676458,0.0000048796323,0.000017913277,0.00001077893,0.0012687542,0.9973195,0.000017193892,0.00016866149,0.0000027232488],"about_ca_topic_score_codex":0.0010540014,"about_ca_topic_score_gemma":0.00096718915,"teacher_disagreement_score":0.0018463974,"about_ca_system_score_codex":0.0002950713,"about_ca_system_score_gemma":0.00014575204,"threshold_uncertainty_score":0.0061768293},"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":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99299544,0.003564215,0.0025208844,0.00004837248,0.000025111976,0.000039358518,0.00013881773,0.000016342248,0.00065142807],"genre_scores_gemma":[0.9893734,0.001941255,0.006746647,0.00004371516,0.0000114754575,0.000024941259,0.00036620308,0.00002078139,0.001471611],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99979275,0.00004736325,0.000019401057,0.000041892177,0.000061106766,0.000037400834],"domain_scores_gemma":[0.999884,0.000014592653,0.00003645564,0.000010673893,0.00002722707,0.000027015727],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00022250968,0.0006580637,0.0004660839,0.00035776972,0.00014420995,0.000417171,0.00022243716,0.00028517895,0.0005945638],"category_scores_gemma":[0.00019054081,0.00016135674,0.0005762409,0.00032974067,0.00017365273,0.00046819347,0.000337861,0.00049006124,0.00015486995],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00019814362,0.00003347458,0.00019580286,0.00010765261,0.000014468521,0.00006371664,0.000010276619,0.00005870737,0.9978522,0.0000161851,0.0000065165555,0.001442841],"study_design_scores_gemma":[0.000013639655,0.0009640575,0.0062926076,0.000027044998,0.00008226517,0.00022473164,0.000059852384,0.00038440948,0.9899597,0.00001886688,0.0019628238,0.000009942962],"about_ca_topic_score_codex":0.0005080381,"about_ca_topic_score_gemma":0.0013913064,"teacher_disagreement_score":0.0006580637,"about_ca_system_score_codex":0.0001554969,"about_ca_system_score_gemma":0.00020985228,"threshold_uncertainty_score":0.001989007},"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":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9929153,0.0039011145,0.0020672034,0.000048960577,0.00002343399,0.000031084335,0.00014670582,0.000043029257,0.00082321675],"genre_scores_gemma":[0.9924678,0.0024673103,0.0033704774,0.000029543253,0.000011524553,0.000038853952,0.00036838654,0.00002584859,0.0012203003],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99948287,0.00010582829,0.000064036954,0.00008683656,0.0001638985,0.0000965512],"domain_scores_gemma":[0.99973875,0.00006449838,0.0000584517,0.000022059894,0.000081736864,0.000034491834],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000515864,0.0006528097,0.000565405,0.000360366,0.0001618179,0.0007383529,0.00045551997,0.0005694689,0.00039432332],"category_scores_gemma":[0.00057655846,0.00020932949,0.00039985083,0.0005021103,0.0001687208,0.0004966008,0.00030157831,0.0005653479,0.00023042937],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000084311876,0.00005503068,0.0001698116,0.000092360526,0.000017252445,0.000024013261,0.000019855739,0.000053531207,0.99749064,0.000020079795,0.00001607395,0.0019570738],"study_design_scores_gemma":[0.0000050796516,0.00034126858,0.0010134106,0.000004608696,0.000027036334,0.000040270457,0.000015827332,0.00034705873,0.997687,0.0000050196822,0.0005092914,0.0000041179687],"about_ca_topic_score_codex":0.0009853204,"about_ca_topic_score_gemma":0.0013672457,"teacher_disagreement_score":0.0009853204,"about_ca_system_score_codex":0.0003041603,"about_ca_system_score_gemma":0.00018210737,"threshold_uncertainty_score":0.0027281642},"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":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9953497,0.0029106177,0.0008117824,0.00003629769,0.000030222644,0.000027447866,0.00011461648,0.000017302784,0.00070200226],"genre_scores_gemma":[0.99521637,0.0012760386,0.0024560913,0.00007355128,0.000011636026,0.000020483107,0.00016864676,0.000034701112,0.0007424521],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9996387,0.00007189367,0.00003566371,0.00008206804,0.00013187352,0.00003981288],"domain_scores_gemma":[0.99970764,0.00006904632,0.00008074527,0.00003061403,0.00007325192,0.000038556493],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0004552191,0.0004255092,0.0002591056,0.00037562064,0.0002569121,0.0004373732,0.00017745318,0.00023967179,0.0013843799],"category_scores_gemma":[0.00062404963,0.00015641518,0.00039452876,0.00034124983,0.00023086347,0.000309861,0.00024534165,0.0004895467,0.00017513214],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.001301539,0.00020660732,0.006685768,0.0004000574,0.00011774736,0.00018216416,0.00023131135,0.0001818715,0.97805357,0.00007756565,0.000081558406,0.012480239],"study_design_scores_gemma":[0.000049940034,0.002268949,0.17498206,0.00011654874,0.00035398998,0.00060762075,0.0005203294,0.0009204534,0.8163961,0.00011412598,0.0036252616,0.00004465152],"about_ca_topic_score_codex":0.0010178661,"about_ca_topic_score_gemma":0.0025580917,"teacher_disagreement_score":0.0013843799,"about_ca_system_score_codex":0.00014880768,"about_ca_system_score_gemma":0.00011218306,"threshold_uncertainty_score":0.0046312213},"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":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99938667,0.00017739426,0.00015262589,0.00002417201,0.0000077689865,0.000008060129,0.00012914116,0.000005101863,0.000109086584],"genre_scores_gemma":[0.9976826,0.00025737745,0.0010157868,0.00006465733,0.0000076272595,0.000022297467,0.00042255872,0.000008789293,0.0005183293],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9996674,0.00005932957,0.000028724922,0.00008558683,0.00008420707,0.00007465657],"domain_scores_gemma":[0.999767,0.000033598037,0.000062723855,0.000015654276,0.0000734581,0.00004762364],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00024967396,0.00043367408,0.00038384978,0.00016127677,0.00027468556,0.0006048195,0.00020493634,0.00033694252,0.0007111229],"category_scores_gemma":[0.0003673837,0.0001654804,0.0003243375,0.00019119708,0.00021051361,0.00027064708,0.0004342522,0.00037030698,0.00014737359],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00035375566,0.00006680999,0.004073988,0.000058051173,0.000017434313,0.00005073682,0.00008420169,0.00007521313,0.9939579,0.000008473436,0.000023174642,0.0012302861],"study_design_scores_gemma":[0.000014924171,0.004618027,0.16792324,0.00004337529,0.00011786906,0.0002689982,0.00075258024,0.0012645595,0.82360226,0.00003591599,0.0013262761,0.000031903608],"about_ca_topic_score_codex":0.0029521987,"about_ca_topic_score_gemma":0.0035978719,"teacher_disagreement_score":0.0029521987,"about_ca_system_score_codex":0.00024888394,"about_ca_system_score_gemma":0.00028085744,"threshold_uncertainty_score":0.0058699846},"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":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9942127,0.0029037155,0.0019161873,0.00007004477,0.000026993543,0.000036002664,0.00003487259,0.000032446605,0.00076702697],"genre_scores_gemma":[0.9935453,0.0013229164,0.0032965469,0.00006200292,0.000012277253,0.000045558485,0.000059031103,0.000011384941,0.0016450415],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998324,0.0000313923,0.000012139709,0.000041236508,0.000040257997,0.000042564858],"domain_scores_gemma":[0.99991786,0.000017911232,0.000030737352,0.0000072395533,0.000013317075,0.00001284828],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00022397218,0.00041162866,0.0003458226,0.0001633463,0.000072232426,0.00017238391,0.00015933994,0.00029043955,0.00037438548],"category_scores_gemma":[0.00017491337,0.00016121005,0.00030740642,0.00007927037,0.00015357499,0.00026866462,0.00026104666,0.0002460573,0.00011550877],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00007816813,0.000022864171,0.000046440593,0.000052284224,0.000004187897,0.00002005216,0.0000094939915,0.000035662197,0.99865663,0.000013808289,0.000010157358,0.0010501909],"study_design_scores_gemma":[0.0000075117214,0.0004781574,0.0006446672,0.000004310526,0.000011951358,0.000048612565,0.000010019473,0.00025131693,0.99800664,0.0000061308765,0.00052772544,0.0000030235522],"about_ca_topic_score_codex":0.0003571948,"about_ca_topic_score_gemma":0.0007294633,"teacher_disagreement_score":0.00041162866,"about_ca_system_score_codex":0.00015744618,"about_ca_system_score_gemma":0.00017651642,"threshold_uncertainty_score":0.0012524128},"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":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9986008,0.00086914457,0.00011392962,0.00001334596,0.0000027907981,0.00000463524,0.00012895594,0.0000074502377,0.00025905037],"genre_scores_gemma":[0.99832124,0.00030532575,0.00045450078,0.000021461556,0.000004413103,0.0000060112598,0.0004055483,0.0000055241862,0.00047594064],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99990785,0.000011371915,0.000011199752,0.000027976042,0.000019471268,0.000022111504],"domain_scores_gemma":[0.9999075,0.000012743688,0.000030121775,0.0000073804686,0.000024396102,0.000017773764],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000092491224,0.00034246154,0.00029418032,0.00078871823,0.0002552533,0.0004332549,0.00013308672,0.00018618067,0.00068056537],"category_scores_gemma":[0.00013429357,0.00014353538,0.00028516236,0.00045618237,0.0001143494,0.00024453967,0.00020539449,0.0003032095,0.00008739326],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00036445414,0.00005442148,0.011446097,0.000092407776,0.000049742837,0.00013327625,0.00009859467,0.000051778658,0.981824,0.000042874017,0.000037736223,0.0058046253],"study_design_scores_gemma":[0.000019692592,0.00055905245,0.7224621,0.000023061251,0.00026400638,0.00053637865,0.00023846465,0.00061674375,0.2725508,0.0001030637,0.0026111421,0.000015513158],"about_ca_topic_score_codex":0.000971099,"about_ca_topic_score_gemma":0.0019510317,"teacher_disagreement_score":0.000971099,"about_ca_system_score_codex":0.00016388156,"about_ca_system_score_gemma":0.00006751546,"threshold_uncertainty_score":0.0022767186},"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":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99845505,0.00033220564,0.00060516107,0.00001380175,0.000004795335,0.000011213234,0.00007566433,0.000009645738,0.00049248466],"genre_scores_gemma":[0.9958597,0.00023821607,0.0025360195,0.000038691236,0.0000023011316,0.000008298698,0.00009004876,0.000007883725,0.0012188902],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.9998789,0.000018905173,0.000006756906,0.000029095574,0.000046832185,0.000019459954],"domain_scores_gemma":[0.99988544,0.000017629813,0.000026895921,0.000006308588,0.00004812224,0.00001547748],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00021478634,0.00027620897,0.00024568598,0.00050266023,0.00019873468,0.00042718448,0.00014334869,0.0003255193,0.0006478908],"category_scores_gemma":[0.00022554984,0.0001109979,0.0002950778,0.00028868957,0.00019418186,0.00018118318,0.00019794342,0.00028206446,0.000113251226],"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":[0.00042444855,0.000030235942,0.009528169,0.00020421772,0.000031005762,0.000136108,0.00014052943,0.000092950744,0.98150855,0.000053786684,0.000032352607,0.007817718],"study_design_scores_gemma":[0.000023560919,0.0021195011,0.25894526,0.00006125182,0.00017133798,0.00065690273,0.0015767808,0.0012939173,0.7304477,0.00017342479,0.004493718,0.000036602592],"about_ca_topic_score_codex":0.0019571567,"about_ca_topic_score_gemma":0.006677911,"teacher_disagreement_score":0.0019571567,"about_ca_system_score_codex":0.00022250164,"about_ca_system_score_gemma":0.00021025384,"threshold_uncertainty_score":0.0038915873},"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":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9976107,0.0013012503,0.00040711687,0.000027868682,0.000012927872,0.00001654415,0.00018493675,0.000015842128,0.0004228798],"genre_scores_gemma":[0.9948132,0.0013733578,0.002179051,0.000034378572,0.00000906264,0.000020101246,0.00033882735,0.000011606801,0.0012204685],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998442,0.000034933593,0.000015411624,0.000037246034,0.000043167478,0.000025057916],"domain_scores_gemma":[0.99984956,0.000025132265,0.000033162156,0.000014207276,0.000047259407,0.000030605963],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00020901319,0.00034979457,0.00041600704,0.00022230377,0.00014009913,0.00028102915,0.0001400696,0.00021583188,0.0004898039],"category_scores_gemma":[0.0002581772,0.0001310478,0.0004143734,0.00022195814,0.00015768867,0.00013821124,0.0001800443,0.00033635038,0.00012241879],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00020103731,0.000056101817,0.00045325764,0.0000969443,0.0000114848035,0.000025568243,0.000022872715,0.00012316185,0.99730873,0.000009100203,0.000016570639,0.0016751736],"study_design_scores_gemma":[0.000015209261,0.004697289,0.022696855,0.00003788335,0.000072489194,0.00016904176,0.000085257045,0.0005417411,0.9705606,0.00002177359,0.0010882503,0.000013502431],"about_ca_topic_score_codex":0.0015001013,"about_ca_topic_score_gemma":0.0022628652,"teacher_disagreement_score":0.0015001013,"about_ca_system_score_codex":0.0001450642,"about_ca_system_score_gemma":0.00023113286,"threshold_uncertainty_score":0.0029827952},"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":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99768496,0.0013915405,0.0003626253,0.00004272996,0.000025306477,0.000011920316,0.0001381104,0.00002563349,0.0003171416],"genre_scores_gemma":[0.9969246,0.00054263097,0.0008985395,0.000052123956,0.000009567558,0.000017581964,0.00018877606,0.0000126859595,0.0013535006],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999169,0.000015096412,0.000009718991,0.000026663058,0.000015463627,0.000016079015],"domain_scores_gemma":[0.9998989,0.000015004955,0.000028881077,0.000008601382,0.00001540969,0.000033309727],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00011895245,0.00030253755,0.0002605188,0.00013853266,0.00012409406,0.00021992423,0.000092604896,0.0002002373,0.00063157803],"category_scores_gemma":[0.000114984345,0.0000943742,0.0002359229,0.000073421776,0.00012477038,0.00014353867,0.00010570873,0.00042844279,0.00010010714],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00051411544,0.000042994412,0.0002653799,0.000041447878,0.0000058619266,0.000019854184,0.000011532326,0.000011661436,0.998326,0.0000063736893,0.000010405114,0.0007443608],"study_design_scores_gemma":[0.00007219387,0.002809497,0.031576578,0.000013626414,0.000060918,0.00007164381,0.00007661237,0.0004838815,0.9633855,0.00002720732,0.0014133183,0.000009013608],"about_ca_topic_score_codex":0.001508137,"about_ca_topic_score_gemma":0.0032039538,"teacher_disagreement_score":0.001508137,"about_ca_system_score_codex":0.00018808326,"about_ca_system_score_gemma":0.00016483015,"threshold_uncertainty_score":0.00299865},"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":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99720144,0.00069161586,0.0014518223,0.000042923875,0.000011626037,0.000017424061,0.00007457112,0.000024667777,0.00048388634],"genre_scores_gemma":[0.99650925,0.00051669794,0.0019931644,0.000053543863,0.000009054789,0.000021434063,0.00013327657,0.000019536163,0.0007440858],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998517,0.000028006609,0.000011816094,0.00003767537,0.00003822778,0.000032494805],"domain_scores_gemma":[0.9998524,0.000055569966,0.000044355987,0.000013509633,0.000016146694,0.000018013832],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00021284533,0.00032528478,0.00017170853,0.00014399078,0.00011814329,0.00026666492,0.00015351335,0.0002792873,0.0007710488],"category_scores_gemma":[0.00029412142,0.00015128813,0.0002477345,0.00012293091,0.0003430818,0.00030631872,0.00021848422,0.0004184485,0.00012028412],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00007159594,0.000010439888,0.00012134777,0.00002845821,0.000007023268,0.000026899763,0.000017987144,0.00004377841,0.999035,0.000016221,0.000007706602,0.0006135181],"study_design_scores_gemma":[0.0000031772659,0.00017789462,0.0034900699,0.0000018333831,0.000009470686,0.000041364874,0.000015197113,0.00020317327,0.99574727,0.000009713119,0.00029751964,0.0000033438432],"about_ca_topic_score_codex":0.0004040722,"about_ca_topic_score_gemma":0.0007913034,"teacher_disagreement_score":0.0007710488,"about_ca_system_score_codex":0.0002447109,"about_ca_system_score_gemma":0.00014969501,"threshold_uncertainty_score":0.002579391},"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":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99888355,0.0002203826,0.0006989485,0.0000040466352,0.0000030764513,0.000015934027,0.000031479765,0.000005010575,0.00013750754],"genre_scores_gemma":[0.99683017,0.00024779208,0.0023737075,0.000011235479,0.000001730303,0.000020362138,0.00010037949,0.000007723012,0.00040690796],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99977106,0.00005361124,0.000018856574,0.00005662972,0.00006389959,0.000035944515],"domain_scores_gemma":[0.9999026,0.000018866918,0.00003000225,0.000008238268,0.000017317483,0.000023013243],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00022543804,0.0004079451,0.00039629402,0.00020685454,0.00008580831,0.00036560203,0.0002208328,0.0001802728,0.0006374618],"category_scores_gemma":[0.00023027122,0.0001358046,0.00027489226,0.00019078789,0.00018474546,0.00014783155,0.00024377844,0.00029779147,0.00007769828],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0010550765,0.0001336444,0.00048421562,0.000099377765,0.000030035586,0.00002955566,0.000021524953,0.0006023098,0.99422246,0.00002472022,0.000007985063,0.0032891515],"study_design_scores_gemma":[0.00010787551,0.01164654,0.030414576,0.000019816182,0.00021764016,0.00011268207,0.00009649613,0.004504954,0.95122683,0.00002895886,0.0016016575,0.000022082255],"about_ca_topic_score_codex":0.0013073724,"about_ca_topic_score_gemma":0.0021063767,"teacher_disagreement_score":0.0013073724,"about_ca_system_score_codex":0.0002557659,"about_ca_system_score_gemma":0.00017505602,"threshold_uncertainty_score":0.0025995374},"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":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.89331716,0.002121807,0.10134062,0.00023322497,0.00006568176,0.00021196387,0.000190653,0.00040902133,0.0021098624],"genre_scores_gemma":[0.92900926,0.0014845382,0.065169185,0.00011776186,0.000022261946,0.00013017286,0.00039660538,0.000060952745,0.0036091863],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99981135,0.000035804664,0.00001862737,0.000051029427,0.000047615307,0.000035565656],"domain_scores_gemma":[0.99991536,0.000011289088,0.000036129008,0.000009445611,0.000017811573,0.0000099682875],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00027776312,0.0006747873,0.00032341306,0.000248808,0.00014587189,0.00020285945,0.0001801123,0.00037195004,0.00051870925],"category_scores_gemma":[0.00017862488,0.00023215609,0.0003866461,0.00018765905,0.00018024562,0.00028533913,0.00023877676,0.0005667652,0.00040063536],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000012044414,0.000010766683,0.000059551578,0.000031296833,0.0000034515458,0.00003278701,0.000013461101,0.000043474232,0.99797314,0.00007758358,0.000018436345,0.001724022],"study_design_scores_gemma":[0.000002253732,0.000044836997,0.00021708601,0.0000013434415,0.0000051866077,0.00004477188,0.0000030112801,0.00024201325,0.9987925,0.000010615619,0.0006341461,0.00000212472],"about_ca_topic_score_codex":0.00030398695,"about_ca_topic_score_gemma":0.0005114097,"teacher_disagreement_score":0.0006747873,"about_ca_system_score_codex":0.000285899,"about_ca_system_score_gemma":0.00017448943,"threshold_uncertainty_score":0.0020743012},"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":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9996673,0.00010593648,0.000033375556,0.0000042612796,0.0000012380682,0.0000023474877,0.000083007406,0.0000016487571,0.00010090479],"genre_scores_gemma":[0.998725,0.00015140457,0.00013587644,0.000020356649,0.0000030023339,0.0000112986845,0.00032139462,0.0000016878854,0.00062989444],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.9998989,0.000008821504,0.0000069048033,0.000035425644,0.000021551547,0.000028326896],"domain_scores_gemma":[0.99978966,0.000014609044,0.00008981049,0.000011351447,0.000048917158,0.000045648234],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00011996293,0.00022880056,0.00021041468,0.00046547718,0.00028128218,0.00039694057,0.000115911935,0.00023483066,0.0005844766],"category_scores_gemma":[0.00022018356,0.0001515431,0.00015364104,0.00024799875,0.000337175,0.00020639157,0.00026904326,0.00024237283,0.0002481468],"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":[0.00127376,0.0000937452,0.34984207,0.00007638407,0.000038158087,0.00038908218,0.0007240145,0.00011710967,0.64189976,0.000023335093,0.00007193276,0.005450574],"study_design_scores_gemma":[0.0000020560146,0.00038330763,0.9869113,0.000004579976,0.000018039718,0.00013024108,0.00039395754,0.00006278329,0.01193047,0.000008752829,0.00014975439,0.0000047340523],"about_ca_topic_score_codex":0.0031586345,"about_ca_topic_score_gemma":0.006314556,"teacher_disagreement_score":0.0031586345,"about_ca_system_score_codex":0.00030352446,"about_ca_system_score_gemma":0.00020688493,"threshold_uncertainty_score":0.006280482},"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":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99979454,0.00005203085,0.000028790533,0.000003489209,4.5085108e-7,0.0000016398103,0.000059019436,0.0000011038329,0.000058916914],"genre_scores_gemma":[0.99871266,0.00010241118,0.00025713703,0.000014374322,8.856907e-7,0.0000046030978,0.0003691151,0.0000030007996,0.00053585164],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999473,0.0000034081902,0.0000040671835,0.00001736435,0.000014553772,0.000013371451],"domain_scores_gemma":[0.99986935,0.000013424634,0.000034155823,0.0000065667105,0.000043547076,0.000032947166],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00010453003,0.00024811155,0.00019120693,0.0004763642,0.00038509283,0.00025077089,0.00009113811,0.00017646678,0.00041663845],"category_scores_gemma":[0.00016965615,0.00015262813,0.00028510502,0.00044204862,0.00023230487,0.00012871921,0.00015202868,0.00024761385,0.000055848166],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":true,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0009045732,0.000052827178,0.04637345,0.00006522707,0.000044897894,0.000334687,0.00063760247,0.00009616284,0.94805527,0.000026470163,0.000027063794,0.0033817652],"study_design_scores_gemma":[0.000009129334,0.00042166072,0.94486547,0.0000058222977,0.00007309148,0.00023073546,0.00061543245,0.00031822277,0.053011157,0.000019252497,0.00041048264,0.000019578407],"about_ca_topic_score_codex":0.076365314,"about_ca_topic_score_gemma":0.15365782,"teacher_disagreement_score":0.9236347,"about_ca_system_score_codex":0.00055232726,"about_ca_system_score_gemma":0.00035821032,"threshold_uncertainty_score":0.15184164},"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":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9955778,0.0029069914,0.00043632428,0.00013098607,0.0000145419635,0.00004306859,0.0001501038,0.000015351248,0.0007248326],"genre_scores_gemma":[0.9925644,0.0021681788,0.0033801035,0.00011396399,0.00001143188,0.00003496571,0.00012005034,0.000007353645,0.0015995696],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.99991,0.00003173356,0.0000050635545,0.000014525469,0.00002536582,0.000013285612],"domain_scores_gemma":[0.999882,0.00002614808,0.00003854498,0.000004580244,0.000027688766,0.000021139325],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00033057982,0.00028841224,0.00031761688,0.0006169595,0.00021750647,0.00036040586,0.00017908635,0.00030311584,0.0011820709],"category_scores_gemma":[0.0003470585,0.00010940505,0.00016377955,0.00030274157,0.00012063113,0.0001531563,0.00020151326,0.00022878921,0.00015026449],"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":[0.0031047757,0.0011000421,0.030267064,0.0019099002,0.00015290738,0.000658295,0.00088635157,0.0002126757,0.88974833,0.00019121173,0.00030140954,0.07146697],"study_design_scores_gemma":[0.00026446514,0.033218317,0.47178647,0.00081506494,0.0011659628,0.0032605536,0.0040735393,0.002907379,0.4431902,0.00057956326,0.038669605,0.00006877465],"about_ca_topic_score_codex":0.0014407157,"about_ca_topic_score_gemma":0.0041622007,"teacher_disagreement_score":0.0014407157,"about_ca_system_score_codex":0.00015004285,"about_ca_system_score_gemma":0.00016701086,"threshold_uncertainty_score":0.00395447},"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":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9966524,0.0007201646,0.0020168277,0.000020585212,0.00001307731,0.000012137321,0.00012038166,0.000031175754,0.00041334558],"genre_scores_gemma":[0.99680114,0.0005745437,0.0017275941,0.00001749239,0.000005329914,0.000015251752,0.0002083764,0.000012554917,0.00063773606],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9997757,0.000023959099,0.000014275804,0.00006727454,0.00008545712,0.000033310233],"domain_scores_gemma":[0.9998166,0.00005028452,0.000053455362,0.000010123542,0.00005533788,0.000014313004],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00017709585,0.00023752725,0.00024141572,0.00012514356,0.0001289412,0.00034819124,0.00020579675,0.00028928634,0.0006753188],"category_scores_gemma":[0.00031294115,0.00010546869,0.00022428889,0.0001488328,0.00016192517,0.00025362262,0.00019280241,0.00041991318,0.00020001478],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00006889066,0.000013841729,0.00037654943,0.000045645378,0.000004536756,0.000022946091,0.000027710415,0.000108650114,0.9983151,0.000015133875,0.000017809103,0.0009831664],"study_design_scores_gemma":[0.0000039408706,0.0003201556,0.003381906,0.0000050664116,0.000012040872,0.00004069744,0.00006311198,0.001095757,0.9947364,0.00001635258,0.0003165739,0.000008078872],"about_ca_topic_score_codex":0.0012103833,"about_ca_topic_score_gemma":0.0010362812,"teacher_disagreement_score":0.0012103833,"about_ca_system_score_codex":0.00021382864,"about_ca_system_score_gemma":0.00019374263,"threshold_uncertainty_score":0.0024067163},"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":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9945306,0.0021898206,0.0027381885,0.00006331219,0.000008389938,0.00001754381,0.000047769543,0.000017613196,0.00038673094],"genre_scores_gemma":[0.99755585,0.0008753682,0.0009684057,0.000024679981,0.000005745558,0.000021938438,0.00004470297,0.0000027099334,0.00050069724],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999136,0.000016322265,0.0000045657353,0.000013492099,0.000036238645,0.00001585697],"domain_scores_gemma":[0.99993575,0.000018915736,0.0000209975,0.0000044793187,0.0000137127945,0.0000062076247],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00016107483,0.00019518928,0.00015090518,0.00010505384,0.0000787897,0.00014373644,0.00013826687,0.00022137606,0.00036230346],"category_scores_gemma":[0.00015226501,0.00008679926,0.00016072794,0.000067926434,0.00015687179,0.00015881799,0.00012086278,0.00025253778,0.0000805603],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000033960758,0.000011455446,0.00013561768,0.000031454463,0.0000018998904,0.000011962062,0.000010982481,0.00005367291,0.9986557,0.000022380087,0.00000871197,0.0010221605],"study_design_scores_gemma":[0.000004995106,0.0005704291,0.009280762,0.000007513345,0.000011653022,0.00007506832,0.00004556707,0.0010901951,0.98843294,0.000049609458,0.00042721088,0.0000041293756],"about_ca_topic_score_codex":0.00041605005,"about_ca_topic_score_gemma":0.00032978028,"teacher_disagreement_score":0.00041605005,"about_ca_system_score_codex":0.00012830258,"about_ca_system_score_gemma":0.00009539217,"threshold_uncertainty_score":0.0012120605},"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":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.98805296,0.0019711028,0.005840937,0.00005260797,0.000032078107,0.000044943514,0.0001712892,0.000047904763,0.0037861436],"genre_scores_gemma":[0.9827726,0.0019612513,0.010635814,0.00005700079,0.0000076651495,0.00002848625,0.0002456499,0.000027964063,0.0042636446],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99994504,0.00000490571,0.000002315831,0.00001472726,0.000016835957,0.000016217205],"domain_scores_gemma":[0.999967,0.000004950796,0.0000092694645,0.0000027878682,0.000006721784,0.000009303792],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000096909855,0.00042333253,0.00016574614,0.00031897362,0.00012002552,0.0003872481,0.00015498592,0.00021974691,0.001538128],"category_scores_gemma":[0.00009416376,0.00012032197,0.00028421564,0.00025705324,0.000099081655,0.0004743722,0.0003777661,0.00047064113,0.00031176727],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00007860444,0.000047256515,0.00040897887,0.00021234134,0.000011134944,0.00022165812,0.000029513965,0.00027321023,0.9917393,0.0003221169,0.000047657868,0.006608209],"study_design_scores_gemma":[0.000018607707,0.0008519628,0.010813822,0.000057998524,0.00007084563,0.00045029688,0.00019539197,0.0022884104,0.9715271,0.00026544937,0.013435506,0.000024477244],"about_ca_topic_score_codex":0.00035729204,"about_ca_topic_score_gemma":0.0015520169,"teacher_disagreement_score":0.001538128,"about_ca_system_score_codex":0.00014248714,"about_ca_system_score_gemma":0.00011923556,"threshold_uncertainty_score":0.00514555},"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":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9984106,0.0008922235,0.00026458284,0.00003698712,0.000008370612,0.0000105128765,0.00013391793,0.000009372782,0.00023354852],"genre_scores_gemma":[0.99796826,0.0003868428,0.00079039147,0.00008292973,0.0000041811522,0.000013250471,0.0002391411,0.000009965239,0.0005050581],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.99959546,0.00006847309,0.00003466409,0.00009047038,0.0001559174,0.000055119614],"domain_scores_gemma":[0.9998344,0.000016138152,0.0000429075,0.000007734624,0.00006032294,0.00003842013],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0002851594,0.00042138746,0.00054348574,0.00047117798,0.00025175023,0.0006337672,0.00018157298,0.00028125133,0.0004123075],"category_scores_gemma":[0.00031255116,0.0001424612,0.00038234203,0.00037270752,0.00024579797,0.00032930996,0.0003492135,0.00038735886,0.00009257346],"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":[0.0003705995,0.00008822226,0.01082592,0.00018165432,0.000044372446,0.00010389712,0.00011381131,0.00009597739,0.9834063,0.000023478698,0.000050000457,0.0046957713],"study_design_scores_gemma":[0.000028740582,0.0018565059,0.39871988,0.000067213725,0.00030892497,0.00045236092,0.0011720071,0.0024138493,0.59112513,0.000105719046,0.0036835112,0.000066116234],"about_ca_topic_score_codex":0.0044214143,"about_ca_topic_score_gemma":0.0062090787,"teacher_disagreement_score":0.0044214143,"about_ca_system_score_codex":0.00035187745,"about_ca_system_score_gemma":0.00030128573,"threshold_uncertainty_score":0.0087913275},"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":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9491212,0.0026945982,0.04495048,0.00013845405,0.00007427022,0.000057040175,0.000118385484,0.00014636583,0.0026993111],"genre_scores_gemma":[0.9770175,0.0010720663,0.019831026,0.00004960859,0.000008725842,0.000035468605,0.000065359236,0.000017726785,0.0019025014],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99994254,0.000005118247,0.0000035258004,0.000015693591,0.000024514668,0.000008471453],"domain_scores_gemma":[0.9999598,0.000008462523,0.000014080881,0.0000028416762,0.000011163332,0.0000036547676],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00009099977,0.00021990034,0.0000937628,0.00012258957,0.00006700918,0.00015615424,0.00012514082,0.00023081835,0.0003741459],"category_scores_gemma":[0.00012722694,0.000097932185,0.00015546562,0.000059345002,0.00014946538,0.0002720602,0.00019006288,0.00020700728,0.00009243418],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0000073203064,0.000004338317,0.000075321535,0.000036460435,0.0000016798613,0.00002376958,0.0000108583,0.00011721072,0.99765426,0.00009119906,0.00001983004,0.0019578196],"study_design_scores_gemma":[0.0000021650872,0.00007031832,0.00041646435,0.0000036899016,0.0000034780307,0.0000657654,0.000017439199,0.0012916723,0.9967218,0.00003627563,0.0013681463,0.000002859856],"about_ca_topic_score_codex":0.0002223394,"about_ca_topic_score_gemma":0.0006251152,"teacher_disagreement_score":0.0003741459,"about_ca_system_score_codex":0.000104369865,"about_ca_system_score_gemma":0.000078141056,"threshold_uncertainty_score":0.0012516379},"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":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.98332834,0.002053568,0.013090889,0.000055872326,0.000044676086,0.00007686733,0.00019822086,0.000064152584,0.0010875133],"genre_scores_gemma":[0.97679365,0.0020299924,0.017552866,0.0000760549,0.000013336695,0.0000547852,0.00048060046,0.000042119398,0.0029564693],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999236,0.000004458658,0.0000056689178,0.00001881246,0.000035088127,0.000012311795],"domain_scores_gemma":[0.9999417,0.000005713026,0.000021706826,0.00000437267,0.000015731131,0.0000107913165],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00009421217,0.00044092242,0.0003381978,0.00031975337,0.0001532957,0.00021953518,0.00017033791,0.00030308348,0.00057284656],"category_scores_gemma":[0.00008993831,0.00017178763,0.00038182462,0.00023803303,0.00016706661,0.0002418585,0.00021277514,0.0003689783,0.00017110283],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000011696761,0.000006287643,0.00007020916,0.00003167627,0.000002344478,0.00003390867,0.000008452004,0.00003353306,0.9991266,0.000017327526,0.0000069545845,0.00065099],"study_design_scores_gemma":[0.000004869546,0.00020078127,0.003806333,0.000005634794,0.000019181873,0.0001302674,0.000017305876,0.00042538243,0.99408555,0.000017698307,0.00128088,0.000006057503],"about_ca_topic_score_codex":0.0005254601,"about_ca_topic_score_gemma":0.0017894818,"teacher_disagreement_score":0.00057284656,"about_ca_system_score_codex":0.00014728043,"about_ca_system_score_gemma":0.00016489901,"threshold_uncertainty_score":0.0019164085},"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":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9909288,0.0010239463,0.0062506148,0.00007274833,0.000013319805,0.000019358147,0.000088268585,0.00003852192,0.0015644028],"genre_scores_gemma":[0.9972874,0.0008853293,0.0012563377,0.000011855932,0.000004007153,0.000014431496,0.00004903628,0.00000796369,0.00048359472],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99988866,0.00001658403,0.000009463625,0.00002299934,0.000044336113,0.000017972648],"domain_scores_gemma":[0.9998497,0.000093560266,0.000023269233,0.0000071732366,0.000021045089,0.0000052197506],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00015308068,0.00023654006,0.0002251442,0.00021866654,0.00015786994,0.00030079324,0.0001523815,0.00017536542,0.0005500228],"category_scores_gemma":[0.00048230696,0.00010020188,0.00030334972,0.00023621305,0.00022565416,0.00048531214,0.00018924514,0.00022944981,0.00012243747],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00032386376,0.00006110621,0.0015008487,0.00027204628,0.000028925873,0.00016574316,0.000066840075,0.011621808,0.97703743,0.0004687791,0.00006278888,0.008389796],"study_design_scores_gemma":[0.0000068470936,0.00019229804,0.0016771631,0.0000064439764,0.000022811482,0.000043972796,0.000029134011,0.022671938,0.9746104,0.00013963402,0.0005883363,0.000011117406],"about_ca_topic_score_codex":0.0016255851,"about_ca_topic_score_gemma":0.0014367405,"teacher_disagreement_score":0.0016255851,"about_ca_system_score_codex":0.00020508099,"about_ca_system_score_gemma":0.00023498184,"threshold_uncertainty_score":0.0032323003},"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":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9931734,0.0018622469,0.003570701,0.00008593984,0.00002733921,0.000024651925,0.00015879537,0.000030229585,0.0010666896],"genre_scores_gemma":[0.99432266,0.0006666439,0.0023085852,0.00006311967,0.000010643373,0.000026251992,0.00044784023,0.000028483197,0.002125713],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998098,0.000035763045,0.000017815197,0.000048042264,0.00005483104,0.00003381485],"domain_scores_gemma":[0.99987817,0.00003293822,0.00004173521,0.000018192954,0.000013600927,0.000015400363],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00019348545,0.00026349345,0.00015815336,0.00012464433,0.00011282523,0.00026989082,0.0001463873,0.0002746484,0.00081916363],"category_scores_gemma":[0.00016737194,0.00010818688,0.00021713639,0.000079506644,0.0002520502,0.00022428032,0.00023125052,0.00038932296,0.00019187262],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000057233345,0.000010826322,0.00014535761,0.00002633835,0.0000057974717,0.000031462147,0.0000146283555,0.00001795592,0.9990932,0.0000170843,0.000011350455,0.00056864205],"study_design_scores_gemma":[0.0000032450785,0.000106293555,0.004010355,0.000003876841,0.000009281258,0.000088237175,0.00001735006,0.00017255732,0.9947036,0.00001802972,0.00086545415,0.0000018326984],"about_ca_topic_score_codex":0.00043365447,"about_ca_topic_score_gemma":0.00074876257,"teacher_disagreement_score":0.00081916363,"about_ca_system_score_codex":0.00016685901,"about_ca_system_score_gemma":0.00014236952,"threshold_uncertainty_score":0.0027404428},"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":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9969875,0.00093262864,0.0016234331,0.00001564605,0.000009105517,0.000016586311,0.00009113263,0.000016047205,0.00030794684],"genre_scores_gemma":[0.99457574,0.0009652631,0.0036880157,0.00002338073,0.0000033240306,0.0000166445,0.0001105408,0.000018487568,0.0005985886],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99985886,0.000013288556,0.000014227624,0.000038551145,0.00005251527,0.000022501486],"domain_scores_gemma":[0.9999163,0.000012002043,0.00002658139,0.0000050659532,0.000022581504,0.000017552478],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00019318258,0.0003953912,0.00024174602,0.00041127743,0.00015613726,0.00023928772,0.0001019554,0.00018547334,0.00030954686],"category_scores_gemma":[0.00017784633,0.00011363925,0.00030257565,0.00039353338,0.00012706751,0.00030752312,0.00021817986,0.00035212308,0.00008199217],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00008056755,0.00002647076,0.0003798602,0.000036196627,0.000008885055,0.000021242851,0.000013475634,0.000057699963,0.99747306,0.000013749255,0.000005745931,0.0018829154],"study_design_scores_gemma":[0.000005490415,0.00036387536,0.003267581,0.000007798319,0.00003632573,0.00005870265,0.000033354718,0.0005197683,0.99488634,0.0000129808905,0.0008010176,0.000006791049],"about_ca_topic_score_codex":0.0010032477,"about_ca_topic_score_gemma":0.0021210164,"teacher_disagreement_score":0.0010032477,"about_ca_system_score_codex":0.00017525993,"about_ca_system_score_gemma":0.00015494986,"threshold_uncertainty_score":0.0019948483},"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":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.93417555,0.00077239884,0.06291891,0.000060911672,0.000017456514,0.00004785044,0.00067095144,0.0003588359,0.000977092],"genre_scores_gemma":[0.9826491,0.00040479202,0.01561452,0.000018935714,0.0000052472024,0.000032401018,0.0006519403,0.000038013037,0.0005851236],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99969983,0.000049482867,0.000020140547,0.00011000095,0.00009732958,0.000023238692],"domain_scores_gemma":[0.99946326,0.00025560838,0.000115217226,0.00003730392,0.00010999852,0.000018664194],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0007777109,0.00072205014,0.00045331943,0.00061697955,0.00014482121,0.0008143158,0.0002526006,0.00067820563,0.0004479924],"category_scores_gemma":[0.0014988726,0.00026777777,0.0007848922,0.00051239197,0.00016120143,0.00065391936,0.0001954871,0.00054565544,0.00036849934],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0005831531,0.00045979943,0.08915395,0.0004133645,0.00027811222,0.00037208732,0.00015560607,0.13447963,0.7032296,0.0002751109,0.00032477517,0.07027478],"study_design_scores_gemma":[0.000015780419,0.00081782223,0.11629471,0.000030036903,0.0002137667,0.000262919,0.00011795843,0.6412556,0.23902766,0.0005102938,0.0013797954,0.00007360203],"about_ca_topic_score_codex":0.0024909417,"about_ca_topic_score_gemma":0.003541699,"teacher_disagreement_score":0.0024909417,"about_ca_system_score_codex":0.00034553607,"about_ca_system_score_gemma":0.00024105737,"threshold_uncertainty_score":0.004952848},"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":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.98929554,0.0038505073,0.0051409183,0.000111249195,0.000038592974,0.000028020731,0.0002134389,0.0000683783,0.0012533225],"genre_scores_gemma":[0.9909099,0.0019354047,0.0048245946,0.00008402254,0.000009692757,0.000031323652,0.00026329828,0.0000418802,0.0018998956],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998964,0.000012694227,0.000008222557,0.00002167494,0.000031437696,0.00002949656],"domain_scores_gemma":[0.9999418,0.0000073769156,0.000018841261,0.000006171513,0.000013535242,0.000012246967],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00015370786,0.0005195772,0.00027552407,0.00021937741,0.00012872474,0.00037839287,0.00014060542,0.00021035771,0.0010298344],"category_scores_gemma":[0.00011691956,0.00014493299,0.00040380977,0.0002173348,0.00022198542,0.00021178194,0.00021840922,0.00056096655,0.0002766254],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00005348763,0.000011577477,0.0001335611,0.000072750874,0.000005787455,0.00002711407,0.0000091962775,0.00004086122,0.9983139,0.000019935545,0.000014779842,0.0012970823],"study_design_scores_gemma":[0.000005808231,0.00023831069,0.003999419,0.000009476574,0.000023117753,0.000094437215,0.000032814394,0.00025707931,0.99402595,0.000024048564,0.0012836485,0.0000058252444],"about_ca_topic_score_codex":0.0006385591,"about_ca_topic_score_gemma":0.0015287865,"teacher_disagreement_score":0.0010298344,"about_ca_system_score_codex":0.00014948477,"about_ca_system_score_gemma":0.0001942152,"threshold_uncertainty_score":0.003445208},"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":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9918751,0.004942868,0.0018405368,0.00005004179,0.000023141392,0.000031987394,0.00018563881,0.000019827283,0.0010308616],"genre_scores_gemma":[0.99049604,0.0035442954,0.003737096,0.00006704031,0.000009725591,0.000031220556,0.00043839499,0.000021074015,0.0016550599],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998431,0.000021280657,0.000016679183,0.00002643936,0.00006154921,0.00003097818],"domain_scores_gemma":[0.9998778,0.00002160849,0.000028863038,0.000006821418,0.000040867897,0.000024004683],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00021589301,0.0005881119,0.00037208482,0.00092044997,0.00027771067,0.0002866619,0.00011796768,0.00022873882,0.00077860185],"category_scores_gemma":[0.00024721544,0.00013227612,0.00038020936,0.0007272034,0.00014221811,0.00053871376,0.00030638152,0.00033617584,0.00024311877],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00037134692,0.000061602834,0.0022971865,0.00018476175,0.00003584233,0.000115817274,0.00003879426,0.00008797387,0.98799986,0.000029382976,0.000019789279,0.008757659],"study_design_scores_gemma":[0.000014781478,0.0005045563,0.019833302,0.000026420963,0.00010608566,0.00026678632,0.00012014295,0.00039859232,0.9770405,0.000038677776,0.0016322986,0.00001785156],"about_ca_topic_score_codex":0.0017323615,"about_ca_topic_score_gemma":0.0044969087,"teacher_disagreement_score":0.0017323615,"about_ca_system_score_codex":0.00020465573,"about_ca_system_score_gemma":0.000354905,"threshold_uncertainty_score":0.0034445524},"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":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99435186,0.0019162463,0.0031315067,0.000034250603,0.00001681252,0.000023173108,0.00007252222,0.000019256431,0.00043430296],"genre_scores_gemma":[0.9948613,0.001343935,0.002505257,0.00003993764,0.000006503656,0.000018777255,0.00013264353,0.000012714344,0.0010788954],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99992645,0.0000067969177,0.0000070290926,0.000019825908,0.000027172453,0.000012706259],"domain_scores_gemma":[0.9998901,0.000013542314,0.0000410711,0.000005016571,0.000033523625,0.000016760365],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00016799406,0.00034588823,0.00018261578,0.00026461476,0.00012904969,0.00018949612,0.00014155975,0.00022496417,0.00035429196],"category_scores_gemma":[0.00019622566,0.00009322058,0.00031704298,0.00019871078,0.0001458602,0.00024401912,0.00013646793,0.00034631602,0.00010279191],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000028751809,0.000013230733,0.0001371875,0.00003502953,0.000004283825,0.00003109144,0.000014956683,0.000047860878,0.9988079,0.000025831645,0.0000060139896,0.00084793667],"study_design_scores_gemma":[0.0000048168686,0.00035204986,0.0023326667,0.0000051482166,0.000021840444,0.000067859226,0.000019979478,0.00084927236,0.9956756,0.000018217424,0.00064563745,0.00000674861],"about_ca_topic_score_codex":0.0007837333,"about_ca_topic_score_gemma":0.0008219657,"teacher_disagreement_score":0.0007837333,"about_ca_system_score_codex":0.00016338647,"about_ca_system_score_gemma":0.00013610005,"threshold_uncertainty_score":0.0015583634},"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":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99449855,0.0030534733,0.0013083197,0.000050996307,0.000044366654,0.00003910164,0.00015559442,0.00002559086,0.00082409],"genre_scores_gemma":[0.993163,0.0016783151,0.003759884,0.00009031628,0.000018986322,0.000040848274,0.00021368742,0.000039561313,0.000995449],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99977845,0.000043221196,0.00002379687,0.000054591714,0.00006464436,0.000035289504],"domain_scores_gemma":[0.9996848,0.00008723072,0.00010085039,0.000025647227,0.00006396516,0.000037564972],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00037036525,0.00044985244,0.00027572826,0.00041284022,0.00029572414,0.00033606304,0.00015069394,0.00024808483,0.0015683261],"category_scores_gemma":[0.0006366577,0.00016674561,0.00041808726,0.0003240411,0.0002365376,0.00046235978,0.00026636766,0.0005382041,0.00015452331],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00042826633,0.000052793763,0.0007918426,0.0002226846,0.000034848817,0.000087052904,0.0001172575,0.000053700984,0.99473226,0.000032550673,0.000026516587,0.0034202202],"study_design_scores_gemma":[0.000019678962,0.001226032,0.027497362,0.000036507292,0.00017082962,0.00028490604,0.00024054245,0.00044548063,0.9680656,0.00006655447,0.0019147571,0.000031713545],"about_ca_topic_score_codex":0.000497163,"about_ca_topic_score_gemma":0.0012430429,"teacher_disagreement_score":0.0015683261,"about_ca_system_score_codex":0.00013095161,"about_ca_system_score_gemma":0.00012834271,"threshold_uncertainty_score":0.00524652},"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":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9984811,0.0002918377,0.0007942365,0.000014212667,0.000010756314,0.000006214516,0.000028239774,0.000025609677,0.00034784563],"genre_scores_gemma":[0.9979042,0.00016463579,0.000870768,0.000012467276,0.0000024150922,0.0000051811394,0.000041153333,0.000007056847,0.0009921727],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99993885,0.0000059208337,0.000007576842,0.000014030961,0.000017287288,0.000016286634],"domain_scores_gemma":[0.99993074,0.000008948402,0.00002236741,0.0000051304187,0.000018267156,0.000014539353],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0000758275,0.00030287434,0.0001397064,0.00017254951,0.00007595356,0.00017484315,0.000117209245,0.00026848668,0.0005226528],"category_scores_gemma":[0.00010470311,0.000129869,0.00021188575,0.000072291696,0.00011921237,0.0001763694,0.00012591766,0.0002500151,0.00010146483],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000018801837,0.0000062835425,0.000046899564,0.00001194182,0.0000016300374,0.00001083788,0.0000033702345,0.000024530847,0.999522,0.000005387813,0.0000040443083,0.00034420597],"study_design_scores_gemma":[0.000002382788,0.0001464331,0.00089011324,0.0000019398565,0.000007835395,0.000026127225,0.000007489802,0.00045594183,0.9982711,0.0000031348886,0.00018557011,0.0000019219815],"about_ca_topic_score_codex":0.00057758094,"about_ca_topic_score_gemma":0.001425372,"teacher_disagreement_score":0.00057758094,"about_ca_system_score_codex":0.00012026393,"about_ca_system_score_gemma":0.00007705325,"threshold_uncertainty_score":0.0017484426},"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":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.72764456,0.004117587,0.26335776,0.00024428687,0.00023427195,0.00013598907,0.0002314256,0.00080643734,0.003227765],"genre_scores_gemma":[0.86074966,0.002025631,0.13209146,0.00024894974,0.00004990157,0.00012634316,0.00017853983,0.000052105377,0.0044775074],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9997776,0.00003293095,0.000011969621,0.000067605426,0.00008935048,0.00002053094],"domain_scores_gemma":[0.9997658,0.0000715345,0.00007287892,0.000016611193,0.00005175144,0.000021473576],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00041316048,0.0005238743,0.0002231162,0.00043875352,0.00007548286,0.0003647286,0.0004493392,0.00045053885,0.00062687224],"category_scores_gemma":[0.00044268474,0.00026188252,0.00026538788,0.00022660219,0.0002354142,0.00063836615,0.00029690642,0.0004560022,0.00030443736],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000034972512,0.000008940254,0.00030054792,0.00006794512,0.0000058715327,0.00003537747,0.000010768691,0.00006325804,0.9932841,0.0000711779,0.00003903762,0.0060780332],"study_design_scores_gemma":[0.0000035930618,0.00014930975,0.0016938176,0.0000057615857,0.000020046835,0.0002770055,0.000017589424,0.0027787243,0.9937283,0.000033955046,0.0012806249,0.000011355957],"about_ca_topic_score_codex":0.00014419852,"about_ca_topic_score_gemma":0.00032067287,"teacher_disagreement_score":0.00062687224,"about_ca_system_score_codex":0.00018643808,"about_ca_system_score_gemma":0.00011438932,"threshold_uncertainty_score":0.0021850467},"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":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99186486,0.0056993864,0.0009498995,0.00006888284,0.000036856934,0.000025306867,0.00016847231,0.000021507994,0.0011646161],"genre_scores_gemma":[0.99565244,0.0021204918,0.0010542508,0.00005534488,0.000011382526,0.000021405427,0.00010715316,0.000005123964,0.00097248086],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999081,0.00001476812,0.000010746752,0.000014378988,0.000025627109,0.000026431877],"domain_scores_gemma":[0.9999461,0.000009507366,0.000017061991,0.0000035993055,0.000012133682,0.000011541131],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00010181375,0.00035282152,0.00026756726,0.00028783566,0.00009499802,0.00014728704,0.00013477528,0.0001989379,0.00060738344],"category_scores_gemma":[0.00013757472,0.00009628715,0.00032941546,0.00014325563,0.00011726569,0.00022512145,0.00023070902,0.00023238284,0.000087030494],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0003237959,0.000044915374,0.000408276,0.00014225101,0.000014044731,0.00004562604,0.000008875388,0.00007862547,0.99579406,0.00002740071,0.000024158453,0.0030878868],"study_design_scores_gemma":[0.000018811586,0.000978009,0.0066383425,0.000024451123,0.00008652578,0.000121387304,0.000034512435,0.00044145255,0.9902131,0.00002960844,0.0014062097,0.000007692992],"about_ca_topic_score_codex":0.0004430305,"about_ca_topic_score_gemma":0.000950807,"teacher_disagreement_score":0.00060738344,"about_ca_system_score_codex":0.00010564181,"about_ca_system_score_gemma":0.00015971428,"threshold_uncertainty_score":0.0020318627},"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":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9985606,0.00039291655,0.0003262888,0.00003825853,0.000003213022,0.000010099491,0.00018023317,0.000012923853,0.00047540167],"genre_scores_gemma":[0.99766695,0.0002511159,0.00038709427,0.00003676124,0.0000031730856,0.0000073721594,0.00047504416,0.000005242887,0.001167219],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99991393,0.000006835894,0.000005223054,0.000026509737,0.000020516063,0.00002701141],"domain_scores_gemma":[0.99993825,0.0000059692597,0.00002207526,0.000004544648,0.000010734261,0.000018425793],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00010392446,0.00045195123,0.00019169196,0.0005046011,0.00023218997,0.00029811528,0.0001438386,0.00023166719,0.0006257727],"category_scores_gemma":[0.000074255666,0.00009645891,0.0002656081,0.00034605592,0.00017262192,0.0002093746,0.000271923,0.0002274208,0.000088284905],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000047549613,0.000010092105,0.0035644225,0.000025945415,0.000008546178,0.00006922335,0.000025657013,0.00002696479,0.995139,0.000038684117,0.000009223927,0.0010346133],"study_design_scores_gemma":[0.000014922571,0.00032675918,0.59652567,0.00001064777,0.00009904347,0.0005507406,0.0003458556,0.0010911028,0.39833415,0.0002757909,0.0024049554,0.000020236426],"about_ca_topic_score_codex":0.0033037097,"about_ca_topic_score_gemma":0.0044275015,"teacher_disagreement_score":0.0033037097,"about_ca_system_score_codex":0.00029232833,"about_ca_system_score_gemma":0.00021006368,"threshold_uncertainty_score":0.0065689683},"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":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99734664,0.00032789732,0.00083631877,0.000026898362,0.000011864509,0.000048116977,0.0010357517,0.000010668394,0.00035576307],"genre_scores_gemma":[0.98146224,0.0007556777,0.006182511,0.00009592038,0.000019975318,0.00010075424,0.008089973,0.00003124163,0.0032615652],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9997743,0.000016100536,0.000025253235,0.00008508001,0.000054609503,0.00004473049],"domain_scores_gemma":[0.9996575,0.00007503356,0.00007446924,0.000025940699,0.00008729417,0.00007962829],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00012117851,0.00041546626,0.00040066396,0.00092981453,0.0003228339,0.00053106353,0.00018847047,0.00039689572,0.00040257693],"category_scores_gemma":[0.00038263315,0.00015070026,0.0006448446,0.0007977563,0.00023183448,0.00023048055,0.00039935185,0.00045755593,0.00027744577],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0001482364,0.00006171644,0.006671196,0.00007786452,0.000012994189,0.00024033578,0.00032405427,0.000040119157,0.99006546,0.00001739007,0.000023077857,0.0023175552],"study_design_scores_gemma":[0.00003256961,0.0015482894,0.6216639,0.000057278,0.00024619728,0.005110554,0.0022425863,0.00084501493,0.36240917,0.000071052455,0.0057178945,0.000055448174],"about_ca_topic_score_codex":0.0029953297,"about_ca_topic_score_gemma":0.0014894891,"teacher_disagreement_score":0.0029953297,"about_ca_system_score_codex":0.00015646902,"about_ca_system_score_gemma":0.00027537413,"threshold_uncertainty_score":0.0059558153},"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":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9884813,0.0036088133,0.006251324,0.00008433972,0.000021960392,0.00006930441,0.0002742478,0.00007529432,0.0011334451],"genre_scores_gemma":[0.97797674,0.0029535263,0.01677604,0.000086800144,0.000012433007,0.00011035048,0.0003581181,0.000047326863,0.0016786946],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9997727,0.000034582896,0.000031450418,0.000049092283,0.000086739725,0.0000253695],"domain_scores_gemma":[0.9999188,0.000027014634,0.00002001608,0.000007502487,0.000019458541,0.000007241839],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00030398203,0.0006158779,0.0006925724,0.00052918436,0.00011678029,0.0003832927,0.00020631996,0.00042053915,0.000432615],"category_scores_gemma":[0.0002584964,0.00015295565,0.000422719,0.00042748268,0.00019557304,0.00035637798,0.00023583477,0.0003017975,0.00016465846],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000061052204,0.000025221576,0.00018117121,0.000110377965,0.000010287851,0.000029573132,0.000012562708,0.0004340132,0.9959778,0.00001926913,0.000017773438,0.003120885],"study_design_scores_gemma":[0.0000055863807,0.00018627584,0.0010957028,0.0000064982128,0.000022116572,0.000031990872,0.000014158089,0.0008408402,0.99700207,0.000017453038,0.0007705369,0.000006814083],"about_ca_topic_score_codex":0.0002973639,"about_ca_topic_score_gemma":0.00087814615,"teacher_disagreement_score":0.0006925724,"about_ca_system_score_codex":0.00024198425,"about_ca_system_score_gemma":0.00013740259,"threshold_uncertainty_score":0.0017557144},"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":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9876936,0.002287982,0.008842042,0.00006722944,0.000023278297,0.000043044856,0.00007092074,0.000052410094,0.0009194225],"genre_scores_gemma":[0.9875942,0.0012967474,0.008378185,0.000058491245,0.0000056678873,0.000028175215,0.00012876024,0.000023510938,0.0024863023],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999217,0.00001280649,0.0000073903007,0.000016825627,0.000024509014,0.00001672417],"domain_scores_gemma":[0.9999405,0.000012646729,0.000020043559,0.0000051381953,0.0000148334175,0.000006883171],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00013890979,0.00021405036,0.00012606964,0.00014300997,0.00008239441,0.00016378424,0.00013342548,0.00019157336,0.0004217992],"category_scores_gemma":[0.00012564732,0.000099461635,0.00022244328,0.00008907294,0.00012165518,0.00021725755,0.000161288,0.0003260669,0.00012417586],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000009446566,0.000006757804,0.00003533031,0.00002401161,0.0000022370536,0.00001606932,0.0000100164325,0.000037587513,0.9992625,0.000015837291,0.0000055729106,0.000574695],"study_design_scores_gemma":[0.0000023686937,0.000059457616,0.00055819744,0.000002914699,0.000005200579,0.00003805422,0.000006979315,0.00038341875,0.9982495,0.000006413552,0.0006851353,0.0000022552085],"about_ca_topic_score_codex":0.0006295071,"about_ca_topic_score_gemma":0.0011062705,"teacher_disagreement_score":0.0006295071,"about_ca_system_score_codex":0.00016382827,"about_ca_system_score_gemma":0.0001140359,"threshold_uncertainty_score":0.0014110208},"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":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99670416,0.0017902807,0.00067040866,0.000060109825,0.000020319065,0.000017230706,0.00014797463,0.000021002921,0.0005684938],"genre_scores_gemma":[0.9975852,0.00079193176,0.00089211867,0.000049598413,0.000014531194,0.000027196562,0.00013371716,0.000009739236,0.00049596635],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99988437,0.000016408845,0.000010336461,0.000023352606,0.000044451248,0.000020982248],"domain_scores_gemma":[0.99991214,0.000020233547,0.000028765731,0.0000055148353,0.000015136287,0.000018208775],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00013532954,0.00023799762,0.00019007646,0.00017743051,0.00017016842,0.0001725793,0.000109070155,0.00016501917,0.0008919117],"category_scores_gemma":[0.00021504759,0.00013763206,0.00025612165,0.00016773268,0.00018215078,0.00028968707,0.00020669859,0.0004348085,0.00008467997],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00030304858,0.00003661711,0.00082544616,0.00011977526,0.000015300762,0.00007732069,0.000039225237,0.00006968973,0.99547607,0.000026251053,0.00004473566,0.0029665618],"study_design_scores_gemma":[0.00003182279,0.0011672187,0.03263288,0.000014756636,0.000060603783,0.00015678628,0.00011742179,0.000925216,0.96236396,0.00006734118,0.002444121,0.000017960874],"about_ca_topic_score_codex":0.00073427614,"about_ca_topic_score_gemma":0.0012100466,"teacher_disagreement_score":0.0008919117,"about_ca_system_score_codex":0.00013067419,"about_ca_system_score_gemma":0.00013811456,"threshold_uncertainty_score":0.0029838085},"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":"methods","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":null,"domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.38989586,0.00039652045,0.60019195,0.00039952048,0.00007112652,0.00013178388,0.0009789946,0.0010450371,0.006889195],"genre_scores_gemma":[0.9754161,0.00013795032,0.020621875,0.0000402132,0.00001050081,0.0001832914,0.0005140213,0.00006695431,0.0030091938],"study_design_codex":"simulation_or_modeling","study_design_gemma":"simulation_or_modeling","domain_scores_codex":[0.9996531,0.00006049801,0.000022556083,0.00011608834,0.00007860273,0.00006910915],"domain_scores_gemma":[0.99936515,0.00031313975,0.00007641905,0.000030480653,0.00019305747,0.000021760907],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0009200348,0.0010035081,0.0008772626,0.0007424219,0.0006129278,0.0011685075,0.0011458391,0.0012490536,0.0021970596],"category_scores_gemma":[0.0015878842,0.0006383026,0.001928081,0.0003647938,0.0004898398,0.00067440805,0.0010530084,0.0012114934,0.00031196082],"study_design_candidate":"simulation_or_modeling","study_design_consensus":"simulation_or_modeling","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000030572013,0.00001698936,0.0016181658,0.000028798599,0.000024696468,0.00004615404,0.000022906792,0.9936708,0.0013772714,0.0005602232,0.000078463956,0.0025249673],"study_design_scores_gemma":[0.0000030065003,0.000015089711,0.0003227987,0.0000027165636,0.000012472725,0.000005777026,0.000009121482,0.9986041,0.0006144375,0.00029141002,0.0001143155,0.0000047337153],"about_ca_topic_score_codex":0.04568171,"about_ca_topic_score_gemma":0.017082755,"teacher_disagreement_score":0.04568171,"about_ca_system_score_codex":0.0015778494,"about_ca_system_score_gemma":0.0025946232,"threshold_uncertainty_score":0.09083164},"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":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9982381,0.00052963715,0.0007507562,0.000034885863,0.000011602948,0.000016022012,0.00017586547,0.000015332858,0.00022778289],"genre_scores_gemma":[0.9963575,0.0004591906,0.0016208212,0.000040834693,0.0000053084073,0.00002300389,0.0004038383,0.00001728514,0.0010721958],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99989855,0.000013723248,0.000007059772,0.000021544798,0.00003213164,0.000026983187],"domain_scores_gemma":[0.99988854,0.000017952229,0.000035456473,0.000007869682,0.000029561998,0.000020704705],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00014823525,0.00038960608,0.0003179871,0.00010974202,0.000112762864,0.00021415793,0.00015891265,0.00019599026,0.0005187028],"category_scores_gemma":[0.00015933493,0.00011259331,0.00027806914,0.00013520996,0.00013754507,0.0002239833,0.00019062932,0.0004027654,0.00011729678],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00006570234,0.00001379758,0.000098029144,0.000029094297,0.0000020377047,0.000013704472,0.000008636488,0.000022464134,0.9993926,0.0000050062918,0.0000063087145,0.0003427007],"study_design_scores_gemma":[0.000004514481,0.00042037838,0.0050693457,0.00000651037,0.000013035084,0.00004704116,0.000039811537,0.00025690967,0.99377066,0.000008768852,0.00035884176,0.000004189572],"about_ca_topic_score_codex":0.0020000956,"about_ca_topic_score_gemma":0.0021366358,"teacher_disagreement_score":0.0020000956,"about_ca_system_score_codex":0.00019976152,"about_ca_system_score_gemma":0.00016142662,"threshold_uncertainty_score":0.0039768815},"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":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99034965,0.000837176,0.0072665256,0.000020742724,0.000022799311,0.000045526867,0.0006077547,0.000053652813,0.00079624454],"genre_scores_gemma":[0.969736,0.0012455176,0.023913864,0.00013142929,0.000015743419,0.000109021275,0.0011271038,0.000051527484,0.0036698715],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99986804,0.000014517796,0.000008283928,0.000048945494,0.00004311745,0.000017149989],"domain_scores_gemma":[0.9998976,0.00002559421,0.000023137287,0.000006560512,0.000036798414,0.000010309426],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00018519131,0.0004494264,0.00029023612,0.0005932763,0.00017300058,0.00028602744,0.000120715355,0.0002856884,0.0010222602],"category_scores_gemma":[0.00028740513,0.00020015675,0.0004512117,0.00038207695,0.00024769673,0.0002720223,0.00022013382,0.00037814444,0.00021836488],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00028432303,0.00002989478,0.004924672,0.00014941092,0.000039736904,0.00008239412,0.000086657994,0.000095918265,0.98729557,0.000031937874,0.000036654652,0.0069428813],"study_design_scores_gemma":[0.000014765094,0.0010174041,0.19765712,0.000047084028,0.00016108812,0.0007655955,0.0005738023,0.004218533,0.7934608,0.000115075745,0.0019126998,0.00005599227],"about_ca_topic_score_codex":0.0010847109,"about_ca_topic_score_gemma":0.0028981927,"teacher_disagreement_score":0.0010847109,"about_ca_system_score_codex":0.00010446367,"about_ca_system_score_gemma":0.000121496574,"threshold_uncertainty_score":0.003419757},"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":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9989532,0.00007241856,0.000053086842,0.000011282809,0.0000025126394,0.000004651705,0.00029875548,0.0000017405923,0.0006021511],"genre_scores_gemma":[0.9965777,0.0002270404,0.00036859288,0.000036479563,0.0000034200732,0.000013560777,0.0007749627,0.0000045204765,0.0019936846],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.9999138,0.000005587126,0.000013791525,0.00003227365,0.000022594651,0.000011896025],"domain_scores_gemma":[0.9998934,0.000011069007,0.000031848307,0.0000056376666,0.000036065907,0.000021951588],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000089831345,0.00045496254,0.00025369544,0.0010607606,0.00048307874,0.00030306238,0.000105430474,0.00022758759,0.0018698392],"category_scores_gemma":[0.0001740728,0.0002100092,0.00018494092,0.00078508625,0.00033348473,0.00019121166,0.0003176205,0.00017383198,0.00032101668],"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":[0.0018515987,0.00012116324,0.32847118,0.0003581254,0.00011150229,0.0013722794,0.0019212521,0.00019362738,0.6500152,0.00015992176,0.00019514153,0.015228991],"study_design_scores_gemma":[0.000031270938,0.00085758313,0.978678,0.000024580022,0.000070865535,0.0011223673,0.0027245516,0.0001453293,0.013827359,0.00010225719,0.002387963,0.000027878647],"about_ca_topic_score_codex":0.009005062,"about_ca_topic_score_gemma":0.01820847,"teacher_disagreement_score":0.009005062,"about_ca_system_score_codex":0.00031097615,"about_ca_system_score_gemma":0.00016082115,"threshold_uncertainty_score":0.017905295},"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":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9993148,0.00016846017,0.0003451415,0.000016206768,0.0000030063395,0.000004378464,0.00004138575,0.000011896111,0.000094657604],"genre_scores_gemma":[0.99807286,0.00017471443,0.0010552717,0.00003944953,0.0000018491553,0.000007404208,0.00016794831,0.000018556131,0.0004618898],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999205,0.000014179234,0.000009573001,0.000026125406,0.000015553576,0.000014195038],"domain_scores_gemma":[0.9999132,0.0000099550325,0.00003092754,0.0000067782557,0.000011548778,0.000027662101],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0001235647,0.0003694674,0.00031317337,0.00014230372,0.00018674943,0.00030122857,0.00015680224,0.00020720415,0.00039536142],"category_scores_gemma":[0.00010075751,0.00016084124,0.0002296109,0.00014388029,0.00021888077,0.00018195722,0.00026976885,0.00034254417,0.000055678687],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00012041881,0.000009623445,0.00028665314,0.000017402492,0.0000053377785,0.000007916754,0.000014717264,0.000018247203,0.99921966,0.0000065276145,0.0000037195143,0.00028975424],"study_design_scores_gemma":[0.00003675774,0.0012978018,0.09104601,0.000010989392,0.00009746201,0.000094086885,0.00016164787,0.0017834568,0.9040944,0.000080914746,0.0012799734,0.000016637714],"about_ca_topic_score_codex":0.0025076724,"about_ca_topic_score_gemma":0.004921065,"teacher_disagreement_score":0.0025076724,"about_ca_system_score_codex":0.00032719475,"about_ca_system_score_gemma":0.0001873635,"threshold_uncertainty_score":0.004986167},"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":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99280244,0.004619049,0.0014358058,0.00007668168,0.000038634967,0.000032286025,0.00009748744,0.000028071026,0.000869643],"genre_scores_gemma":[0.9936527,0.0019494051,0.0034069505,0.000068066205,0.000014091242,0.000035585064,0.00009883844,0.000007924623,0.00076636986],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9997322,0.00006371723,0.000022170962,0.00004845054,0.00009025325,0.00004320288],"domain_scores_gemma":[0.99989843,0.000019100178,0.000031954034,0.0000047445496,0.000023320888,0.000022400758],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0002245251,0.0004711719,0.0004459076,0.00029600845,0.00012219102,0.00032411588,0.00015629978,0.00026619728,0.00046803153],"category_scores_gemma":[0.00018049896,0.00017589043,0.00037917882,0.00014161308,0.00014433224,0.0002363613,0.00046437676,0.00032239346,0.00011629356],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0001987087,0.000056599474,0.0002384027,0.00017101066,0.000020183646,0.000036715443,0.00001310576,0.00017953034,0.9958332,0.00001630791,0.000020167601,0.0032160464],"study_design_scores_gemma":[0.000013388869,0.0018085906,0.0029892104,0.00002625151,0.00008814921,0.00009748058,0.0000653242,0.00079917145,0.9924372,0.00002444209,0.001641992,0.000008806178],"about_ca_topic_score_codex":0.00052461633,"about_ca_topic_score_gemma":0.001259651,"teacher_disagreement_score":0.00052461633,"about_ca_system_score_codex":0.00015249109,"about_ca_system_score_gemma":0.00021174479,"threshold_uncertainty_score":0.0015657544},"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":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99921846,0.00030986223,0.00020239757,0.000031520245,0.0000074934223,0.000008518883,0.00003528367,0.0000058500195,0.00018055394],"genre_scores_gemma":[0.9963008,0.00036074518,0.001655814,0.00008163271,0.0000074024333,0.000019985351,0.0001612863,0.0000076562255,0.0014046374],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999099,0.000017120523,0.0000087538365,0.000019301713,0.000026420963,0.000018509332],"domain_scores_gemma":[0.9999261,0.000007387493,0.000026704936,0.0000038173916,0.000013628689,0.000022370763],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0001332537,0.00048002606,0.0003325881,0.00014992172,0.000139819,0.00025122246,0.00011457326,0.00022122267,0.00088630803],"category_scores_gemma":[0.00011589447,0.00009716209,0.00033906492,0.000081285674,0.00012405714,0.00026503895,0.00030294366,0.00032674966,0.00012679929],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0002433138,0.00004031907,0.0003678297,0.000066731205,0.000004608341,0.000024937937,0.000012634907,0.000010039112,0.9981762,0.000006209663,0.0000062030754,0.0010408193],"study_design_scores_gemma":[0.00005524108,0.0055664843,0.039186887,0.00003100774,0.00008471013,0.00022607429,0.00018283521,0.00046436628,0.95274615,0.000028877379,0.0014119905,0.000015410584],"about_ca_topic_score_codex":0.0004508469,"about_ca_topic_score_gemma":0.0009730097,"teacher_disagreement_score":0.00088630803,"about_ca_system_score_codex":0.00013299247,"about_ca_system_score_gemma":0.00013647262,"threshold_uncertainty_score":0.002965033},"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":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99694806,0.0014030869,0.00087932864,0.000078273275,0.000026892792,0.000026213263,0.00020841803,0.000027464635,0.0004022454],"genre_scores_gemma":[0.99387735,0.0007393084,0.0032906004,0.000066316694,0.000008868482,0.000024281975,0.0006317284,0.000021321259,0.0013401773],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99977905,0.000051811385,0.000027864367,0.000042351672,0.00005211889,0.000046846446],"domain_scores_gemma":[0.99985814,0.000017600907,0.000042601852,0.000018470288,0.000029750587,0.000033419772],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0002190641,0.0006966909,0.0005514864,0.00017642607,0.00017271264,0.00045263546,0.00019598371,0.00032741978,0.00070928904],"category_scores_gemma":[0.00016256844,0.00011539703,0.00056786265,0.00025549193,0.00013858445,0.0003176526,0.0002986991,0.0005197381,0.000300161],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00011538069,0.000051910814,0.00017186083,0.000037217666,0.000007427486,0.000034468638,0.000006686768,0.00001628278,0.99888927,0.000004654593,0.0000068756913,0.000657998],"study_design_scores_gemma":[0.000008449496,0.0007134201,0.0058259335,0.000012873047,0.000032000386,0.00015029816,0.000046717207,0.00020697399,0.99212086,0.000009475512,0.0008666198,0.0000064207584],"about_ca_topic_score_codex":0.0010462945,"about_ca_topic_score_gemma":0.0013596099,"teacher_disagreement_score":0.0010462945,"about_ca_system_score_codex":0.00019799231,"about_ca_system_score_gemma":0.00024166005,"threshold_uncertainty_score":0.0023728013},"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":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99795234,0.000771949,0.00070487935,0.0000397295,0.000014569268,0.000011382845,0.00006467316,0.000014169407,0.00042629996],"genre_scores_gemma":[0.99746895,0.00051480444,0.0011247324,0.0000648809,0.0000050069684,0.000013266634,0.000101905774,0.0000073523374,0.0006991205],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999169,0.000010909508,0.000005626712,0.000020181264,0.00002754829,0.000018833014],"domain_scores_gemma":[0.9998578,0.000023356575,0.000041271513,0.0000063221214,0.000037080667,0.000034234607],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00013377506,0.00022479413,0.00018760073,0.00018892567,0.00014794225,0.00019578107,0.00012508356,0.00021938056,0.0005574825],"category_scores_gemma":[0.00022142736,0.00007486193,0.00023900247,0.000080321886,0.00019556875,0.00024244863,0.00018398568,0.00041269284,0.00006720315],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00021128396,0.000032092346,0.0013764173,0.00008540137,0.000013688007,0.000047883805,0.000030083118,0.00012576387,0.99403304,0.000023446639,0.000032196756,0.003988677],"study_design_scores_gemma":[0.000043963522,0.0028584101,0.068678975,0.000034577726,0.00015205322,0.0003513101,0.00025051224,0.0023584124,0.9230504,0.00008849694,0.0020960486,0.00003686587],"about_ca_topic_score_codex":0.0027510945,"about_ca_topic_score_gemma":0.0044832425,"teacher_disagreement_score":0.0027510945,"about_ca_system_score_codex":0.00021718587,"about_ca_system_score_gemma":0.00017343397,"threshold_uncertainty_score":0.0054702163},"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":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9902456,0.0049849036,0.0041634445,0.000034806326,0.000010447825,0.000024412198,0.00006726143,0.000012920611,0.00045622545],"genre_scores_gemma":[0.9876587,0.00339152,0.008055947,0.00007553778,0.000014814234,0.000017770606,0.00013042167,0.000014952253,0.00064032566],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998636,0.000019327768,0.0000075400517,0.000043409334,0.000043491997,0.000022657929],"domain_scores_gemma":[0.9998053,0.000052948857,0.00006438902,0.000012927604,0.000044062654,0.000020411111],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0005449397,0.00035149523,0.0004130412,0.00037227714,0.00016249389,0.00028709622,0.00017922712,0.00037000896,0.0005563479],"category_scores_gemma":[0.0003503621,0.00017199479,0.0004197799,0.0002881756,0.00031084128,0.0006139424,0.00019219267,0.00046291546,0.0000649107],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00043825174,0.00009211525,0.004317254,0.00039205232,0.000045949066,0.00011614469,0.0005042655,0.00012363469,0.9831201,0.00006394153,0.00001996413,0.010766392],"study_design_scores_gemma":[0.000037151938,0.0057235807,0.4914399,0.00011008606,0.0005233675,0.001360382,0.0021793009,0.0024026267,0.49114108,0.00025238923,0.004745443,0.00008475267],"about_ca_topic_score_codex":0.0014917878,"about_ca_topic_score_gemma":0.0027210487,"teacher_disagreement_score":0.0014917878,"about_ca_system_score_codex":0.00017281262,"about_ca_system_score_gemma":0.00014833,"threshold_uncertainty_score":0.0029662251},"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":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99462366,0.0018064369,0.0029251904,0.00002618329,0.00001459751,0.00002063001,0.00011488545,0.000017024799,0.00045136272],"genre_scores_gemma":[0.9941146,0.001153201,0.0034508482,0.000029556033,0.0000080988775,0.000027157883,0.00022318693,0.000013265732,0.0009800354],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999031,0.000009500241,0.000008599892,0.000020468588,0.000042381977,0.000015875867],"domain_scores_gemma":[0.999876,0.00003253597,0.000040816256,0.0000058185765,0.000029953195,0.000014959204],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00016584179,0.00028115857,0.00019803515,0.00023846327,0.00011106693,0.00024231714,0.00011571271,0.00024321616,0.00044211646],"category_scores_gemma":[0.00024572838,0.00015344676,0.00024429662,0.0001691912,0.00012355977,0.0003053658,0.00009361967,0.00036341578,0.00008390302],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00003119141,0.0000066682987,0.00011856284,0.000022500722,0.0000037819343,0.000020361022,0.000006510101,0.000024163752,0.99914813,0.000007810557,0.0000028018694,0.00060739066],"study_design_scores_gemma":[0.0000059020713,0.00013423077,0.0053218133,0.000003886393,0.000017912016,0.00008179104,0.000014419115,0.00030386972,0.9937045,0.000009863187,0.00039793723,0.0000039799147],"about_ca_topic_score_codex":0.00043073998,"about_ca_topic_score_gemma":0.00058912457,"teacher_disagreement_score":0.00044211646,"about_ca_system_score_codex":0.00014927995,"about_ca_system_score_gemma":0.00008487674,"threshold_uncertainty_score":0.0014790297},"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":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9840596,0.003800862,0.010743965,0.00008160745,0.00001824646,0.000047222165,0.0000680772,0.000051669387,0.0011287408],"genre_scores_gemma":[0.98744917,0.0028474776,0.007890007,0.000048207927,0.0000080376285,0.000026888005,0.00008665312,0.000020388708,0.0016231998],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99991214,0.000013434148,0.000008328417,0.000022670743,0.000027849717,0.000015539807],"domain_scores_gemma":[0.9999409,0.000006827758,0.00002554757,0.0000034401278,0.00001325092,0.000010159465],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00018877765,0.00034527428,0.00015703296,0.00015865664,0.00010052526,0.00021074679,0.00010775498,0.00026721213,0.00030763834],"category_scores_gemma":[0.00013905953,0.0001040742,0.00021861652,0.00014313328,0.00011137088,0.00028347527,0.0001512313,0.0002521574,0.00014611355],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00001435896,0.000007187224,0.00009324873,0.00003756535,0.0000033913218,0.000045859888,0.000009635894,0.000051748655,0.998541,0.000028621937,0.000007025394,0.0011603691],"study_design_scores_gemma":[0.0000018259739,0.00011054315,0.0005916466,0.0000027795313,0.00000889333,0.00007967722,0.0000125922525,0.00027031687,0.9981554,0.000014666146,0.0007491392,0.0000025224504],"about_ca_topic_score_codex":0.0003346405,"about_ca_topic_score_gemma":0.0005427548,"teacher_disagreement_score":0.00034527428,"about_ca_system_score_codex":0.0001623542,"about_ca_system_score_gemma":0.00012081404,"threshold_uncertainty_score":0.001177907},"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":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99506384,0.0022465342,0.0020404845,0.000046373934,0.000033134533,0.000017511698,0.00007131183,0.000028321416,0.00045249405],"genre_scores_gemma":[0.995793,0.0011500336,0.0019966196,0.00006265144,0.000008376604,0.000015388428,0.000083098195,0.000013401665,0.000877396],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99990904,0.000012264669,0.000011458464,0.000026689051,0.000022106091,0.000018479492],"domain_scores_gemma":[0.99991894,0.000008172451,0.00003028703,0.000004910759,0.000023260971,0.000014455756],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0001881916,0.00038796384,0.00019781286,0.0001266288,0.00009928263,0.0001953481,0.00012033861,0.00021921223,0.00057769107],"category_scores_gemma":[0.00020656642,0.0001036338,0.00019193484,0.000115941126,0.00011050059,0.00031531032,0.0002169733,0.00042927047,0.00009913949],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000093028655,0.000018164834,0.0001300913,0.00004364562,0.000006469858,0.000020398766,0.0000116109995,0.000029580026,0.9985232,0.000014323103,0.0000115165785,0.001098037],"study_design_scores_gemma":[0.000007723221,0.00032560018,0.0023453513,0.000005062882,0.00002091966,0.00005605486,0.000011632801,0.00034814718,0.99638474,0.000015209569,0.00047509535,0.000004470428],"about_ca_topic_score_codex":0.00044011683,"about_ca_topic_score_gemma":0.0005129818,"teacher_disagreement_score":0.00057769107,"about_ca_system_score_codex":0.00013454941,"about_ca_system_score_gemma":0.0001056253,"threshold_uncertainty_score":0.0019325614},"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":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99872607,0.00031504338,0.00063958846,0.000011174681,0.000003121725,0.0000061188066,0.0001455934,0.000007880115,0.00014540277],"genre_scores_gemma":[0.99548113,0.0003646322,0.0026572386,0.000013255305,0.000002947291,0.00000815064,0.000687854,0.000014746831,0.0007699992],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999,0.000012641237,0.000008389586,0.000018788007,0.000043330132,0.00001685872],"domain_scores_gemma":[0.99988496,0.000015763877,0.000037077858,0.000008513386,0.00003510585,0.00001855521],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00007101865,0.00028897126,0.00023988186,0.00034500626,0.0001419914,0.00032970545,0.00012073606,0.00021641215,0.0006292918],"category_scores_gemma":[0.0002085404,0.000094120136,0.00027307263,0.0002575768,0.00011472051,0.00028681854,0.00019045292,0.00024523382,0.00011631596],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00007844569,0.000012591378,0.0011249137,0.000034211283,0.000005706004,0.00006964048,0.000027926217,0.000047915863,0.9975827,0.0000082296,0.000005125503,0.0010026142],"study_design_scores_gemma":[0.000002867664,0.00036036858,0.027697291,0.000011019478,0.000031943197,0.00035065244,0.00025329334,0.00062533666,0.9698766,0.000018604105,0.0007600757,0.000011907638],"about_ca_topic_score_codex":0.00074738957,"about_ca_topic_score_gemma":0.0008820977,"teacher_disagreement_score":0.00074738957,"about_ca_system_score_codex":0.00008704934,"about_ca_system_score_gemma":0.00009282655,"threshold_uncertainty_score":0.002105236},"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":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99616855,0.0010899034,0.0014150761,0.000036698675,0.000012063913,0.000012102978,0.0008226498,0.000014635082,0.00042823103],"genre_scores_gemma":[0.9932868,0.0007010904,0.003129109,0.00011546416,0.000010865817,0.000025445128,0.0014243107,0.000014318851,0.0012925554],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.9998913,0.000015554842,0.000007517829,0.000037998372,0.000020704761,0.000026933758],"domain_scores_gemma":[0.99988544,0.000017941937,0.00003623175,0.000007404156,0.00003134637,0.000021640704],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00023709983,0.00030959793,0.0002893015,0.00071968866,0.000180605,0.0004159077,0.00007300045,0.00021109066,0.0008133503],"category_scores_gemma":[0.00020018994,0.000116120915,0.00040251497,0.000435869,0.00015142899,0.00028441704,0.00028976524,0.0002573934,0.00010836003],"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":[0.00097135134,0.00006615924,0.039476126,0.0002251542,0.00013783708,0.00018376656,0.00013335302,0.00012517875,0.9442405,0.000072320814,0.00009091528,0.014277374],"study_design_scores_gemma":[0.000022814642,0.00097373064,0.8742212,0.000046720103,0.00026590563,0.00070978806,0.00064636243,0.0018801637,0.1182666,0.00034918022,0.002583308,0.000034272587],"about_ca_topic_score_codex":0.00065355137,"about_ca_topic_score_gemma":0.0011047907,"teacher_disagreement_score":0.0008133503,"about_ca_system_score_codex":0.0001195793,"about_ca_system_score_gemma":0.00011852242,"threshold_uncertainty_score":0.002720952},"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":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9972145,0.00084426755,0.0008506064,0.000021744147,0.000008782891,0.00000953733,0.0007274523,0.000014845467,0.00030819853],"genre_scores_gemma":[0.9953643,0.0004187096,0.0016783361,0.000048219867,0.0000045954775,0.000019261117,0.0013267003,0.000016158256,0.0011237273],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999063,0.000011376366,0.0000063936673,0.00004278289,0.000019968906,0.000013028187],"domain_scores_gemma":[0.999899,0.000013191133,0.000033724984,0.000008423698,0.000029715397,0.000015960419],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000121814315,0.00026843548,0.0003200608,0.0003384444,0.00020793978,0.0003351181,0.0000892749,0.00015803412,0.00059955695],"category_scores_gemma":[0.00013716328,0.00011811185,0.00029756612,0.00036658067,0.00012049765,0.00031244062,0.00017686804,0.00022889853,0.00014126109],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00041768735,0.000021773074,0.019470988,0.00010006907,0.000046225752,0.0000894002,0.00008325675,0.00013600815,0.97474694,0.000020954662,0.000042293424,0.0048243],"study_design_scores_gemma":[0.0000068750455,0.00025964284,0.86828256,0.000009844499,0.00007641002,0.00017860705,0.00021993525,0.0013650525,0.1281749,0.000051775958,0.0013533973,0.000021007063],"about_ca_topic_score_codex":0.0025465132,"about_ca_topic_score_gemma":0.007627755,"teacher_disagreement_score":0.0025465132,"about_ca_system_score_codex":0.0002798284,"about_ca_system_score_gemma":0.00015352608,"threshold_uncertainty_score":0.005063355},"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":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9955384,0.0010287638,0.0015624025,0.00006139044,0.000009651585,0.000018635455,0.0012808962,0.000024676243,0.00047519343],"genre_scores_gemma":[0.99162406,0.0007926937,0.0022954158,0.000103858474,0.000009866408,0.00003106651,0.0032107404,0.000014170239,0.0019181843],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99992406,0.000003690417,0.0000037420928,0.000031051946,0.000017174863,0.000020298574],"domain_scores_gemma":[0.999946,0.0000052590594,0.000014983752,0.0000046488826,0.00001618987,0.000012840948],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000113333874,0.00043667707,0.00032500576,0.0004896937,0.00021853732,0.0003487053,0.00012411595,0.00022830896,0.00047081657],"category_scores_gemma":[0.00007201365,0.00012334505,0.0005208652,0.00043212742,0.00014310655,0.00033927994,0.0002916869,0.00027668182,0.00008363111],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00008868955,0.000011163201,0.0037038112,0.000040524996,0.000019760346,0.00004261902,0.0000313195,0.00006396036,0.9938617,0.000050943192,0.000020511232,0.002064983],"study_design_scores_gemma":[0.000036067006,0.00035860433,0.65383583,0.000023008091,0.00028741377,0.0003144841,0.00043439263,0.005297357,0.33615178,0.00048080672,0.0027360546,0.00004417994],"about_ca_topic_score_codex":0.0023323405,"about_ca_topic_score_gemma":0.004154115,"teacher_disagreement_score":0.0023323405,"about_ca_system_score_codex":0.000354422,"about_ca_system_score_gemma":0.0002912459,"threshold_uncertainty_score":0.00463748},"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":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9979395,0.00058578304,0.0009542317,0.000027685122,0.000006928928,0.000011508332,0.000088057765,0.000013363107,0.00037290534],"genre_scores_gemma":[0.99726224,0.0004397146,0.0015411223,0.000042774634,0.000005118757,0.000021726053,0.00012298557,0.000011749671,0.0005525897],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99990964,0.0000126249015,0.000009320087,0.000025080788,0.000022821447,0.000020577978],"domain_scores_gemma":[0.9998945,0.000028531247,0.000036934365,0.0000050178323,0.000017848815,0.000017136168],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00017411614,0.00029680226,0.00012546906,0.00008692897,0.00010281162,0.0001617923,0.00009800263,0.00020064782,0.00065253663],"category_scores_gemma":[0.0001851514,0.00012005356,0.00017827979,0.00009366306,0.0001591861,0.00023330418,0.0001275301,0.00033140468,0.000115941344],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00007927897,0.0000118798935,0.00017845171,0.00003154219,0.0000040418954,0.000026292428,0.000011066902,0.000042122057,0.998958,0.000008001259,0.000009701238,0.00063955033],"study_design_scores_gemma":[0.000003930539,0.00031037044,0.0072856285,0.0000037953723,0.000011896023,0.000057859965,0.000021762558,0.00039472783,0.991546,0.000010684516,0.00034852655,0.000004794626],"about_ca_topic_score_codex":0.00051673874,"about_ca_topic_score_gemma":0.001113986,"teacher_disagreement_score":0.00065253663,"about_ca_system_score_codex":0.00015345906,"about_ca_system_score_gemma":0.00012437186,"threshold_uncertainty_score":0.002182901},"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":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9857765,0.0026681684,0.009588135,0.00014189832,0.000029514824,0.00012859228,0.00028015548,0.00009699806,0.0012901028],"genre_scores_gemma":[0.9648426,0.0028203647,0.028403742,0.00013701775,0.000017492304,0.00009390386,0.0006080005,0.000060296243,0.0030165464],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.999925,0.000011613028,0.0000063638026,0.000021614456,0.000021659276,0.000013796468],"domain_scores_gemma":[0.999936,0.000008058663,0.000023716537,0.000005574923,0.000012237906,0.000014335451],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00019055027,0.00033226388,0.00025997343,0.00031134757,0.000085698244,0.00025701086,0.00022933522,0.00034153348,0.00086529145],"category_scores_gemma":[0.00011986082,0.00014542164,0.00041400857,0.00013646625,0.0001226361,0.0004471319,0.00026428522,0.0005608973,0.00022134274],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00003664555,0.000024723577,0.00005109724,0.00005120285,0.000006511419,0.000017603665,0.0000069859325,0.000030230287,0.9982436,0.00003788554,0.000013411654,0.0014801157],"study_design_scores_gemma":[0.000028297914,0.0012260765,0.0050013955,0.000025820795,0.00007366435,0.00013771017,0.00003567993,0.0009334582,0.98805064,0.000047027308,0.004429415,0.000010970644],"about_ca_topic_score_codex":0.00021350408,"about_ca_topic_score_gemma":0.0006165125,"teacher_disagreement_score":0.00086529145,"about_ca_system_score_codex":0.0001274342,"about_ca_system_score_gemma":0.000095779644,"threshold_uncertainty_score":0.00289464},"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":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99241203,0.0034450614,0.0030279686,0.00005970697,0.000010962303,0.000023390641,0.00009602691,0.00005362736,0.00087121734],"genre_scores_gemma":[0.9947929,0.001054935,0.0026887683,0.00004990001,0.0000038853027,0.00001853385,0.00011882401,0.000008626427,0.0012635669],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998216,0.000039538292,0.000011403633,0.00003056171,0.000060308765,0.000036608704],"domain_scores_gemma":[0.99985206,0.00003170858,0.000050652005,0.000008343068,0.00003628348,0.000020933383],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00025509665,0.00043154575,0.00019824998,0.0003720953,0.00019230432,0.00016356651,0.00017215281,0.00022042512,0.00057281647],"category_scores_gemma":[0.00026658308,0.00009173757,0.00030110512,0.000222853,0.00013074225,0.00016889012,0.000161584,0.00026738056,0.00012013189],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000065337146,0.000024032113,0.00050285633,0.000096042226,0.0000138768155,0.000022610167,0.000019168332,0.00015625048,0.9965179,0.00004530548,0.00002253693,0.002514035],"study_design_scores_gemma":[0.0000039993593,0.00025001803,0.0076411786,0.000011277587,0.000032729586,0.000070274364,0.000036462832,0.0015039078,0.9888629,0.000025636049,0.0015537146,0.000007931589],"about_ca_topic_score_codex":0.0016066282,"about_ca_topic_score_gemma":0.0016735364,"teacher_disagreement_score":0.0016066282,"about_ca_system_score_codex":0.00018285205,"about_ca_system_score_gemma":0.00016496239,"threshold_uncertainty_score":0.0031945705},"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":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9983828,0.00092022476,0.00032963176,0.000020756976,0.000014662215,0.000013616885,0.00005814347,0.0000064993974,0.00025373558],"genre_scores_gemma":[0.99696594,0.0008236287,0.0012308484,0.000051104696,0.000008362328,0.000025483467,0.00012582052,0.000009337457,0.0007594971],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99977654,0.00004743793,0.000022581902,0.00004152366,0.00006599069,0.000045958644],"domain_scores_gemma":[0.9998087,0.00004235717,0.00006709696,0.000013344072,0.000036923728,0.000031531436],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00024629038,0.00041501023,0.00028236178,0.00019800609,0.00010663051,0.0002705746,0.00016246492,0.00022199433,0.00046737748],"category_scores_gemma":[0.00037796027,0.00012563715,0.00035404344,0.0002288012,0.00016588213,0.00022978106,0.00021718672,0.00035606656,0.000109919114],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0003948408,0.000084479805,0.0003390083,0.00007332707,0.000020039646,0.00003087069,0.000019079029,0.00007911229,0.9969869,0.000014681719,0.000014416173,0.0019432792],"study_design_scores_gemma":[0.000019167719,0.0012944666,0.006359234,0.000008173111,0.00005455737,0.000058581943,0.00004626578,0.0004360028,0.9909903,0.000013323044,0.0007111156,0.000008894702],"about_ca_topic_score_codex":0.00058557704,"about_ca_topic_score_gemma":0.00069265196,"teacher_disagreement_score":0.00058557704,"about_ca_system_score_codex":0.00011488296,"about_ca_system_score_gemma":0.00014687204,"threshold_uncertainty_score":0.001563549},"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":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99859756,0.0008308739,0.000102848695,0.000026698744,0.0000145381055,0.000014802791,0.00009781832,0.000009772074,0.0003051552],"genre_scores_gemma":[0.9971903,0.0006678158,0.0009307793,0.00004039793,0.000006820506,0.000010822554,0.00017087485,0.0000074055383,0.0009748978],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999089,0.000020132295,0.000009283709,0.00002224134,0.000022957554,0.000016411768],"domain_scores_gemma":[0.9998703,0.000022394339,0.000038571226,0.000007430938,0.000020505742,0.000040706753],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00013525097,0.00046461434,0.0002872342,0.00026690733,0.00015840193,0.0002718224,0.00023677429,0.00023340898,0.0012879279],"category_scores_gemma":[0.00015951476,0.00011607741,0.0003239058,0.00024161166,0.00017027117,0.0002544367,0.00023021549,0.0004791695,0.00012231225],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0011987855,0.00044311493,0.0002463975,0.00019358174,0.000028785023,0.00007837104,0.000039136314,0.00014004538,0.99467444,0.00002043729,0.000030228764,0.0029066007],"study_design_scores_gemma":[0.000059232338,0.01325437,0.014209479,0.000041733696,0.00013560963,0.00012413149,0.00015629681,0.0006513709,0.969533,0.00003113147,0.001784085,0.000019613164],"about_ca_topic_score_codex":0.0010977425,"about_ca_topic_score_gemma":0.0022600612,"teacher_disagreement_score":0.0012879279,"about_ca_system_score_codex":0.00011124585,"about_ca_system_score_gemma":0.00013046304,"threshold_uncertainty_score":0.0043085814},"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":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99497235,0.0015490373,0.0024879891,0.0001178872,0.000021429803,0.000037481863,0.00013600799,0.000026806447,0.0006509127],"genre_scores_gemma":[0.9953466,0.00091735274,0.0026501494,0.000103015744,0.0000126082,0.000030214536,0.00019257075,0.0000245988,0.0007229607],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99967694,0.00008637483,0.000028503475,0.00006861556,0.00008880903,0.000050787217],"domain_scores_gemma":[0.999757,0.00008784102,0.00006705907,0.000020311098,0.000042843498,0.000024959929],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00035995978,0.00028549615,0.00025828305,0.00013557934,0.0002028171,0.00046697003,0.00014818735,0.00030697326,0.0008940682],"category_scores_gemma":[0.00041513727,0.00015179966,0.00028300428,0.00017276073,0.0003211021,0.00043240553,0.00030428616,0.00053101213,0.00024703614],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000062885585,0.000020370255,0.00046146652,0.000074618394,0.000014735289,0.000039481733,0.000028462044,0.000059853475,0.9979678,0.000013826414,0.000016316188,0.0012402135],"study_design_scores_gemma":[0.0000055483024,0.00044143078,0.023589918,0.00001003983,0.00003842554,0.00018674436,0.00013385022,0.0005660756,0.9738686,0.000039113893,0.0011106748,0.000009636757],"about_ca_topic_score_codex":0.00056872464,"about_ca_topic_score_gemma":0.0010327351,"teacher_disagreement_score":0.0008940682,"about_ca_system_score_codex":0.00022408154,"about_ca_system_score_gemma":0.00019764827,"threshold_uncertainty_score":0.002990961},"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":"methods","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":null,"domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.42159843,0.0032251393,0.5621137,0.00052137725,0.00028504725,0.0005904204,0.0013475245,0.0032628684,0.007055435],"genre_scores_gemma":[0.5653202,0.0020366444,0.41987434,0.00043910058,0.000033848646,0.00057471375,0.0019626953,0.0002988315,0.009459636],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99825615,0.00025166807,0.00016287294,0.0005432941,0.0006564403,0.00012956862],"domain_scores_gemma":[0.99894637,0.0002595954,0.00034266006,0.000108634966,0.00025706235,0.00008568659],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0010053809,0.00081424596,0.0005530058,0.00075488456,0.00030332166,0.00067121326,0.00055216305,0.00085524237,0.001320457],"category_scores_gemma":[0.0013311406,0.00048162427,0.00062596565,0.00026321848,0.00061749987,0.00039713454,0.0008116304,0.0010462382,0.0010767053],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000021262136,0.000011096966,0.00034997799,0.00010602982,0.0000067673755,0.000046772977,0.000037017802,0.00005796467,0.9956222,0.00007452954,0.00007129559,0.0035951394],"study_design_scores_gemma":[0.0000045840693,0.000165777,0.0018811754,0.000019787198,0.00002875878,0.00039121733,0.00004909799,0.0014147802,0.9926926,0.00006931504,0.0032599287,0.000022996013],"about_ca_topic_score_codex":0.0009381554,"about_ca_topic_score_gemma":0.002596433,"teacher_disagreement_score":0.001320457,"about_ca_system_score_codex":0.00036119556,"about_ca_system_score_gemma":0.000535767,"threshold_uncertainty_score":0.0053170323},"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":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9839118,0.0008016278,0.013308263,0.000027058679,0.000009582057,0.000055933957,0.000095306976,0.00004737217,0.0017429767],"genre_scores_gemma":[0.98756534,0.0010470389,0.010107122,0.000013034437,0.0000031058923,0.000030074316,0.00009799013,0.000030592055,0.0011056677],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99990153,0.000015533447,0.00001015958,0.000022601034,0.000033051132,0.00001713],"domain_scores_gemma":[0.99991477,0.000026839773,0.000025057438,0.000007569618,0.000019389756,0.000006387432],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0001994355,0.00031096133,0.00016063738,0.00012790752,0.00008389286,0.0002449429,0.00014768362,0.00014650935,0.00049966003],"category_scores_gemma":[0.00021829888,0.000120439174,0.00017379751,0.00012301205,0.00012382645,0.00022763619,0.00016892329,0.00020021382,0.00020918624],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000020646738,0.000007583227,0.000042381973,0.000023419549,0.0000016890126,0.000013047901,0.0000061164897,0.00021084007,0.9987231,0.00003997744,0.0000051909083,0.00090604037],"study_design_scores_gemma":[0.0000022693962,0.00007135063,0.00032055393,0.0000022199947,0.0000028673496,0.000013262828,0.0000037730879,0.0012520205,0.99802953,0.000008203566,0.00029232758,0.0000016583571],"about_ca_topic_score_codex":0.00038843512,"about_ca_topic_score_gemma":0.0008034414,"teacher_disagreement_score":0.00049966003,"about_ca_system_score_codex":0.00017275762,"about_ca_system_score_gemma":0.00015738163,"threshold_uncertainty_score":0.0016715527},"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":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9987205,0.0005037583,0.00056828954,0.000011599868,0.0000057016046,0.000010772897,0.000034816618,0.000002930334,0.00014161711],"genre_scores_gemma":[0.99737275,0.0006068624,0.0013251231,0.000027164178,0.000004740963,0.000016580949,0.00012092113,0.0000044966055,0.00052134064],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999423,0.000008746851,0.0000050686654,0.000013169705,0.000016168857,0.000014394889],"domain_scores_gemma":[0.9999162,0.000010318786,0.000031737785,0.0000052777536,0.000024195475,0.000012286041],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00016872595,0.0003084336,0.00013280036,0.00011740231,0.000122068624,0.00020474865,0.0001061223,0.00020564611,0.00045106487],"category_scores_gemma":[0.0001644435,0.00009275629,0.00025667535,0.00010625151,0.0001468026,0.0003017595,0.00012064136,0.0002627842,0.00007240194],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00006720243,0.000023007242,0.00038578155,0.000034120738,0.000004976021,0.000016064247,0.000014031623,0.000044799355,0.99833566,0.000011379064,0.000003632984,0.0010593217],"study_design_scores_gemma":[0.0000069931066,0.0012593116,0.012952403,0.000008670455,0.000033628592,0.0000801894,0.0000728051,0.00042766926,0.9845611,0.000022569913,0.00056814885,0.0000065219733],"about_ca_topic_score_codex":0.00044667418,"about_ca_topic_score_gemma":0.0006769894,"teacher_disagreement_score":0.00045106487,"about_ca_system_score_codex":0.000118840086,"about_ca_system_score_gemma":0.00012373038,"threshold_uncertainty_score":0.0015089512},"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":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99925953,0.000077316254,0.000026827967,0.000036246485,0.0000020540322,0.000007874495,0.00002572539,9.136199e-7,0.0005635914],"genre_scores_gemma":[0.9990446,0.00014134122,0.000104875435,0.0000671788,0.000005113514,0.000010671037,0.00006251908,9.902388e-7,0.0005625767],"study_design_codex":"observational","study_design_gemma":"observational","domain_scores_codex":[0.9997446,0.000095185445,0.000014631558,0.00003305354,0.00007027576,0.000042184827],"domain_scores_gemma":[0.99901354,0.0002843393,0.0003449702,0.00004375577,0.00012489739,0.0001883978],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00079962745,0.00021454401,0.00021797797,0.0005064855,0.000373742,0.0009482332,0.00013223021,0.00038753485,0.003989382],"category_scores_gemma":[0.0018217727,0.00011413849,0.0003053731,0.00047508496,0.00027092436,0.00045003407,0.00039967976,0.00045263005,0.00033439652],"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":[0.0005724277,0.00051554485,0.9620912,0.00008915351,0.00009560234,0.00030034524,0.009888484,0.000047610156,0.0019504317,0.000102636004,0.00036595837,0.023980513],"study_design_scores_gemma":[0.000009537441,0.00039454873,0.9882604,0.000019974725,0.000018340103,0.00013595099,0.01020181,0.00013166583,0.00010210419,0.000042892934,0.00067309604,0.000009776985],"about_ca_topic_score_codex":0.0060944473,"about_ca_topic_score_gemma":0.008331499,"teacher_disagreement_score":0.0060944473,"about_ca_system_score_codex":0.0002157463,"about_ca_system_score_gemma":0.00014249951,"threshold_uncertainty_score":0.013345778},"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":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99567467,0.0017134475,0.001503661,0.00007305046,0.000011392489,0.00002018946,0.0007390275,0.000030809806,0.00023366988],"genre_scores_gemma":[0.9898712,0.0013930029,0.004308023,0.000056963985,0.000021428255,0.00005008057,0.0032528138,0.000025783052,0.0010205699],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998091,0.000020337005,0.000015244093,0.000044475717,0.000070311406,0.00004051051],"domain_scores_gemma":[0.9998553,0.000014499127,0.00006954598,0.0000073273177,0.000026554559,0.000026824999],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00012870363,0.00069027336,0.00045248083,0.0005497744,0.0001259621,0.00057116244,0.0002427734,0.00031340454,0.0003733508],"category_scores_gemma":[0.0002676601,0.00013740927,0.00034313477,0.0005984352,0.00015034546,0.0003349951,0.0003580311,0.0003179747,0.00021380924],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000106068066,0.00003322517,0.0009503687,0.00006830658,0.0000087686185,0.00010774209,0.000024571802,0.0000332642,0.9967159,0.000010763822,0.000015187269,0.001925771],"study_design_scores_gemma":[0.000029267887,0.0006461326,0.0762012,0.000025201494,0.00010955719,0.0017923054,0.0003507449,0.0010644172,0.91566247,0.0000971575,0.0039928383,0.00002878304],"about_ca_topic_score_codex":0.0004319334,"about_ca_topic_score_gemma":0.00035334428,"teacher_disagreement_score":0.00069027336,"about_ca_system_score_codex":0.00012690779,"about_ca_system_score_gemma":0.000141143,"threshold_uncertainty_score":0.0012490153},"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":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9885493,0.00594891,0.004310208,0.000068113906,0.00003584657,0.000069808164,0.0001354329,0.00004118776,0.00084113504],"genre_scores_gemma":[0.9867972,0.0030701018,0.009229963,0.00003784827,0.000012663687,0.000045954042,0.00015579684,0.000016729593,0.00063368457],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.999723,0.00005350906,0.000043124764,0.00006026269,0.00008447422,0.00003560945],"domain_scores_gemma":[0.99984753,0.000023437377,0.00005369045,0.0000084384765,0.000034651315,0.00003229115],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0002895871,0.0004843502,0.00058585504,0.0005898901,0.00016572166,0.00045612364,0.00028234802,0.0002719318,0.0005220648],"category_scores_gemma":[0.00027843818,0.00018984391,0.00033636673,0.000340794,0.00014708017,0.0004077653,0.00027554695,0.00042040725,0.000111396155],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00027276267,0.00011994241,0.00021929183,0.00016155354,0.000026359463,0.000040754756,0.000013310867,0.0003500584,0.99399745,0.000037402915,0.000020381254,0.0047407146],"study_design_scores_gemma":[0.000033653632,0.0015167748,0.0015379034,0.000028992907,0.00011143549,0.000090251895,0.00003166702,0.00083631265,0.9935061,0.000030813557,0.0022644545,0.0000117038535],"about_ca_topic_score_codex":0.00039055527,"about_ca_topic_score_gemma":0.0012016584,"teacher_disagreement_score":0.0005898901,"about_ca_system_score_codex":0.00023712557,"about_ca_system_score_gemma":0.00021726749,"threshold_uncertainty_score":0.0017465353},"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":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.98762137,0.0028062558,0.007868001,0.00006889862,0.00001420222,0.000036916954,0.00012012582,0.000031336782,0.001432767],"genre_scores_gemma":[0.98700815,0.0014176358,0.00849413,0.00007189618,0.000007361642,0.00001833364,0.0002154954,0.000009855185,0.0027571525],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999498,0.000007559192,0.0000030062308,0.000012375592,0.00001755851,0.000009750765],"domain_scores_gemma":[0.99997556,0.000005417112,0.0000061269875,0.0000019258546,0.000005909171,0.000005061212],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000090231595,0.0002826742,0.00011393362,0.00014147676,0.0001179707,0.00017108717,0.00008571279,0.00016959273,0.00058171066],"category_scores_gemma":[0.00006239292,0.00007056965,0.00017283636,0.00010562519,0.0001231179,0.00016748034,0.00012224824,0.00024346927,0.00010370122],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000021276797,0.0000049364726,0.00012931079,0.000034976885,0.0000038111848,0.00001841257,0.0000076054553,0.000033018954,0.99803287,0.000018532892,0.0000061491787,0.0016891988],"study_design_scores_gemma":[0.000003473592,0.00009497822,0.0024004981,0.000004608525,0.000010127783,0.0000732451,0.000021308631,0.0002660105,0.9959331,0.000011477726,0.0011783977,0.000002814165],"about_ca_topic_score_codex":0.00082350033,"about_ca_topic_score_gemma":0.0028608388,"teacher_disagreement_score":0.00082350033,"about_ca_system_score_codex":0.00014003395,"about_ca_system_score_gemma":0.0001357901,"threshold_uncertainty_score":0.001946032},"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":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99583364,0.0009810318,0.0021790399,0.000045974095,0.000025089039,0.00002256841,0.00033876376,0.00003882921,0.00053510343],"genre_scores_gemma":[0.9926306,0.0005957097,0.0027423562,0.00011222025,0.000009801414,0.00005054484,0.0011238824,0.00004393527,0.002690987],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99987984,0.000016460743,0.000008089426,0.000035939003,0.00003446152,0.00002525513],"domain_scores_gemma":[0.99991786,0.000012936015,0.00002335488,0.000009126552,0.000020263167,0.000016452188],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00013670199,0.00035068707,0.0002642623,0.00011711306,0.00012861406,0.00020701023,0.000113366084,0.00022225546,0.00079286314],"category_scores_gemma":[0.00013292769,0.000105922634,0.00031157176,0.00013535445,0.0001718384,0.00017231275,0.0001603902,0.00044262648,0.00023543372],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000027059858,0.0000036707831,0.000067398665,0.000014484167,0.0000021756573,0.000013788253,0.000005312383,0.0000059115405,0.9996556,0.0000025839308,0.000005179706,0.00019678347],"study_design_scores_gemma":[0.0000042251545,0.00019027723,0.012014734,0.0000040563295,0.000015269412,0.00010356882,0.000030434487,0.00014561527,0.98661476,0.000010616254,0.000861332,0.000005136937],"about_ca_topic_score_codex":0.0006453287,"about_ca_topic_score_gemma":0.000964469,"teacher_disagreement_score":0.00079286314,"about_ca_system_score_codex":0.00015349184,"about_ca_system_score_gemma":0.000102092476,"threshold_uncertainty_score":0.0026524067},"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":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.97824836,0.0029984007,0.017449517,0.00011667302,0.000025862279,0.000044749595,0.000059889855,0.000089146735,0.00096748635],"genre_scores_gemma":[0.98493886,0.0015933076,0.012436783,0.00004419359,0.0000070597016,0.000018028026,0.000067020585,0.00002127716,0.00087355904],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99986994,0.000014088023,0.000010394397,0.000032321946,0.000044302735,0.000028939074],"domain_scores_gemma":[0.9999467,0.000008293813,0.00001851985,0.0000040505633,0.000011011098,0.0000115338],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00016794747,0.00048207666,0.00027315726,0.00026895094,0.00014371288,0.0002570481,0.00023687928,0.00029971634,0.00032191435],"category_scores_gemma":[0.00011926989,0.0002016409,0.0003879694,0.00020339264,0.00016781683,0.00040585478,0.0003985239,0.0004711189,0.00013470872],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000041658008,0.000011262964,0.00006984145,0.00006112129,0.0000061810074,0.000034829813,0.000011974896,0.00013065785,0.99712676,0.00004048004,0.000011918044,0.0024533838],"study_design_scores_gemma":[0.0000057619086,0.00010145313,0.00035868012,0.0000031846846,0.000015958129,0.000062996805,0.000009326377,0.0007935836,0.9980247,0.000016160442,0.0006034511,0.0000048384104],"about_ca_topic_score_codex":0.0006783976,"about_ca_topic_score_gemma":0.0020205767,"teacher_disagreement_score":0.0006783976,"about_ca_system_score_codex":0.00022274573,"about_ca_system_score_gemma":0.00020609975,"threshold_uncertainty_score":0.0016161203},"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":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.6914491,0.0026690117,0.299874,0.00029471985,0.00016441978,0.00046122144,0.00084442436,0.00069053133,0.00355256],"genre_scores_gemma":[0.6902766,0.0020579274,0.28535876,0.0002344042,0.000058524765,0.00061619736,0.004858627,0.0003342436,0.016204704],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9997799,0.000023349143,0.000013992161,0.00007534392,0.00006558341,0.00004190011],"domain_scores_gemma":[0.9998416,0.000038241065,0.000030482855,0.000022727892,0.000032523832,0.00003436545],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00032621739,0.00086609984,0.00038817953,0.00056776684,0.00029539387,0.00030977803,0.00038718758,0.0003332794,0.0009647134],"category_scores_gemma":[0.0002644889,0.00022906205,0.00034256082,0.00035554523,0.00026725416,0.00034760055,0.0003723477,0.0011305306,0.00071006885],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000028489238,0.00000829024,0.000056783003,0.00001777182,0.0000036130166,0.000018434674,0.000010971373,0.000014890604,0.9983461,0.00003134767,0.0000118174,0.001451589],"study_design_scores_gemma":[0.000008643011,0.000066374494,0.001657727,0.0000040576256,0.000022751616,0.00014936172,0.000018827228,0.00041641624,0.99556834,0.000034014673,0.0020464866,0.0000069635903],"about_ca_topic_score_codex":0.0017231865,"about_ca_topic_score_gemma":0.0035784282,"teacher_disagreement_score":0.0017231865,"about_ca_system_score_codex":0.00034605627,"about_ca_system_score_gemma":0.00046072976,"threshold_uncertainty_score":0.0034262538},"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":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99848795,0.0003046385,0.00014112581,0.000042075102,0.000021806844,0.00001102209,0.00023846263,0.000009502133,0.00074343185],"genre_scores_gemma":[0.9942384,0.00021425814,0.0005844641,0.000065917935,0.000007490242,0.000017532384,0.0009042525,0.00002268076,0.003945054],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9996111,0.000057120495,0.000040215204,0.0001085442,0.0000914325,0.00009174958],"domain_scores_gemma":[0.99958926,0.00010030822,0.000049159073,0.00003371595,0.000088487934,0.00013902519],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00023213307,0.00059930014,0.00039411266,0.00034096625,0.00033714657,0.0007129408,0.00036207782,0.0003246051,0.002010346],"category_scores_gemma":[0.00050519477,0.00019098773,0.00047533977,0.00032453175,0.00028157947,0.0003579451,0.000459207,0.0007788201,0.00031754936],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0013586365,0.00019739552,0.0007506496,0.00003272539,0.000013242912,0.000091844115,0.0000886293,0.000024179188,0.9961033,0.000034179124,0.00004556671,0.0012595761],"study_design_scores_gemma":[0.000022218577,0.0025731528,0.04915572,0.000021347925,0.00007960703,0.00017940508,0.00065117434,0.0003134196,0.9454716,0.000036251764,0.0014616227,0.000034545385],"about_ca_topic_score_codex":0.006856361,"about_ca_topic_score_gemma":0.008480041,"teacher_disagreement_score":0.006856361,"about_ca_system_score_codex":0.00031353632,"about_ca_system_score_gemma":0.00032597178,"threshold_uncertainty_score":0.013632894},"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":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99226063,0.00087231776,0.0060941633,0.000054937223,0.00003089874,0.00003764713,0.000094344236,0.000046557252,0.000508531],"genre_scores_gemma":[0.9862433,0.00059036684,0.01062556,0.000049822844,0.000009208788,0.000025004021,0.00015767035,0.000017617342,0.0022814346],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998605,0.000025985688,0.000009002501,0.000034317665,0.000045639285,0.000024489898],"domain_scores_gemma":[0.9998833,0.00002491411,0.000033534525,0.000012942799,0.00003147016,0.000013929577],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0002261194,0.00030213373,0.00019574561,0.00012388574,0.000097674136,0.0002003878,0.00023890543,0.00028884318,0.0010445133],"category_scores_gemma":[0.00018645781,0.00010742084,0.00028583416,0.00006839638,0.00014948747,0.00018051686,0.00015796044,0.00035919878,0.00020457926],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000070216585,0.00002223299,0.00015140553,0.000065406064,0.0000049633873,0.000013369832,0.0000073802207,0.0000828421,0.99823797,0.000010111511,0.000012363164,0.0013217296],"study_design_scores_gemma":[0.0000040084456,0.00048049403,0.0012973426,0.000004070645,0.0000168412,0.000037002534,0.000013396688,0.00035480194,0.9973788,0.000008910036,0.00040139622,0.0000028698284],"about_ca_topic_score_codex":0.0004891157,"about_ca_topic_score_gemma":0.0010067439,"teacher_disagreement_score":0.0010445133,"about_ca_system_score_codex":0.00012435194,"about_ca_system_score_gemma":0.00014346316,"threshold_uncertainty_score":0.0034942627},"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":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99331915,0.0029233703,0.0013996832,0.000041962412,0.000025090378,0.000028106002,0.00026996134,0.000035374465,0.0019573849],"genre_scores_gemma":[0.99071443,0.0016204901,0.002785223,0.000056010434,0.000010254566,0.000018071658,0.00061632675,0.000033791748,0.0041453918],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999436,0.000006537217,0.000002843441,0.000016228383,0.00001894994,0.00001183798],"domain_scores_gemma":[0.9999682,0.0000034605937,0.000007993493,0.000002368169,0.000006360182,0.000011684941],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00008873443,0.00042362645,0.0002932484,0.00023033842,0.0001622728,0.00046526606,0.00012658292,0.00015365922,0.0012483126],"category_scores_gemma":[0.00006287139,0.00013320657,0.0003162508,0.00016207933,0.00010365792,0.00023013253,0.00027392505,0.0003946127,0.00015406296],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0001522645,0.000022035518,0.00021172111,0.000104360726,0.00001677335,0.00006671275,0.000011598511,0.000061173705,0.9973997,0.000036805122,0.000021707012,0.0018950924],"study_design_scores_gemma":[0.00001677407,0.00059680396,0.021494124,0.000038686267,0.00011153217,0.00030641278,0.00007383449,0.0006444284,0.9711048,0.000049514383,0.005542792,0.000020432652],"about_ca_topic_score_codex":0.0005843591,"about_ca_topic_score_gemma":0.0018979757,"teacher_disagreement_score":0.0012483126,"about_ca_system_score_codex":0.00014424404,"about_ca_system_score_gemma":0.00011066119,"threshold_uncertainty_score":0.004175961},"labels":[],"label_agreement":null}]}