{"meta":{"query_hash":"621ed1b90e1c","filters":{"venue":"NFS Journal"},"cohort_total":2,"direct_labels_cover":0,"predictions_cover":2,"exported":2,"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/621ed1b90e1c","api":"https://metacan.xera.ac/api/v1/cohort?venue=NFS+Journal"},"results":[{"id":"W3106328880","doi":"10.1016/j.nfs.2020.11.001","title":"Phenolic and protein contents of differently prepared protein co-precipitates from flaxseed and soybean and antioxidant activity and angiotensin inhibitory activity of their phenolic fractions","year":2020,"lang":"en","type":"article","venue":"NFS Journal","topic":"Protein Hydrolysis and Bioactive Peptides","field":"Biochemistry, Genetics and Molecular Biology","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":"Université de Moncton; McGill University","funders":"Jordan University of Science and Technology; Islamic Development Bank; Université de Moncton; McGill University","keywords":"Chemistry; Antioxidant; Isoelectric point; Food science; Extraction (chemistry); Angiotensin-converting enzyme; Chromatography; Enzyme; Biochemistry; Biology; Endocrinology","score_opus":0.019000434265179934,"score_gpt":0.24124805267420676,"score_spread":0.22224761840902682,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3106328880","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":[0.99246275,0.0028927226,0.0033067309,0.000056250563,0.000025630143,0.000027285565,0.00049637567,0.00003258623,0.00069954933],"genre_scores_gemma":[0.9833301,0.0013599121,0.008118409,0.00010213075,0.000024321904,0.000056653003,0.0030694632,0.000056709767,0.0038823485],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99978,0.0000304186,0.000019226403,0.00007058582,0.0000623383,0.000037431153],"domain_scores_gemma":[0.9998603,0.000017640636,0.00004617487,0.000010267519,0.000038337526,0.000027284023],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000200375,0.0006881295,0.0003459565,0.0005211316,0.00023944543,0.00022905986,0.00015255727,0.00023118088,0.0006934049],"category_scores_gemma":[0.00019665348,0.0001684737,0.00037733113,0.00038049268,0.00018540051,0.0002389959,0.00019772159,0.0004913597,0.00019709123],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00011006104,0.000019267953,0.00042808324,0.000064306434,0.00002051366,0.0000300505,0.000018751594,0.000025979694,0.9986228,0.000011772109,0.000012785367,0.00063568365],"study_design_scores_gemma":[0.000016041022,0.00032262268,0.028084902,0.000018708732,0.00008655096,0.00043266095,0.00008615247,0.00051910133,0.9681434,0.000040660394,0.0022359712,0.000013265882],"about_ca_topic_score_codex":0.0011890902,"about_ca_topic_score_gemma":0.0029611122,"teacher_disagreement_score":0.0011890902,"about_ca_system_score_codex":0.00022632234,"about_ca_system_score_gemma":0.00018769805,"threshold_uncertainty_score":0.002364397},"labels":[],"label_agreement":null},{"id":"W4360999122","doi":"10.1016/j.nfs.2023.03.006","title":"Erratum to “Extruded breakfast cereal from finger millet flour blends: Nutritional composition, in-vivo protein quality assessment and biochemical indices of rat fed” [29(2022) 35–42]","year":2023,"lang":"en","type":"erratum","venue":"NFS Journal","topic":"Food composition and properties","field":"Nursing","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":"University of Manitoba","funders":"","keywords":"Food science; Composition (language); Breakfast cereal; Finger millet; Wheat flour; In vivo; Quality (philosophy); Biology; Biotechnology; Mathematics; Agronomy; Physics","score_opus":0.03306903961954796,"score_gpt":0.3141080290620087,"score_spread":0.28103898944246075,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4360999122","genre_codex":"editorial","genre_gemma":"other","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"other","genre_consensus":null,"domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.0009052114,0.0026956217,0.0008735584,0.035491236,0.9526145,0.00003500177,0.00081428833,0.0002998925,0.006270671],"genre_scores_gemma":[0.014567939,0.01755242,0.0061870366,0.14110698,0.2881316,0.0002342807,0.005307378,0.0009933466,0.525919],"study_design_codex":"not_applicable","study_design_gemma":"not_applicable","domain_scores_codex":[0.99871075,0.00012989716,0.00032701268,0.0001644511,0.00055257144,0.00011532861],"domain_scores_gemma":[0.9947277,0.0012696832,0.00041110083,0.0003308329,0.0028400377,0.0004206496],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0015568028,0.00251216,0.0019667954,0.0025941506,0.0027631826,0.0018104506,0.0023913418,0.005861331,0.018538186],"category_scores_gemma":[0.00912556,0.0011418244,0.0017170021,0.0013274837,0.0012021231,0.0011744222,0.0010698615,0.006078251,0.019624665],"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":[0.00021361028,0.000050700277,0.00017984188,0.00011734082,0.000026120524,0.0009777138,0.000024621366,0.00005799924,0.00054599997,0.00035915367,0.9877642,0.009682793],"study_design_scores_gemma":[0.000059615028,0.00014844385,0.0027003014,0.00019047268,0.00009772813,0.0011936988,0.000079255944,0.00026937935,0.0015285895,0.0005797411,0.99309945,0.00005335215],"about_ca_topic_score_codex":0.017851798,"about_ca_topic_score_gemma":0.024101188,"teacher_disagreement_score":0.018538186,"about_ca_system_score_codex":0.0022690324,"about_ca_system_score_gemma":0.0035348313,"threshold_uncertainty_score":0.062016368},"labels":[],"label_agreement":null}]}