{"meta":{"query_hash":"394f37af2294","filters":{"venue":"Polish Journal of Food and Nutrition Sciences"},"cohort_total":11,"direct_labels_cover":0,"predictions_cover":11,"exported":11,"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/394f37af2294","api":"https://metacan.xera.ac/api/v1/cohort?venue=Polish+Journal+of+Food+and+Nutrition+Sciences"},"results":[{"id":"W2023922077","doi":"","title":"TEXTURE CHARACTERISTICS OF SELECTED CARROT VARIETIES FOR THE PROCESSING INDUSTRY","year":2005,"lang":"en","type":"article","venue":"Polish Journal of Food and Nutrition Sciences","topic":"Agriculture, Plant Science, Crop Management","field":"Agricultural and Biological Sciences","cited_by":9,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":true,"ca_institutions":"","funders":"","keywords":"Mathematics; Texture (cosmology); Cultivar; Maxima; Horticulture; Biology; Artificial intelligence; Computer science; Art","score_opus":0.025578202777076977,"score_gpt":0.2414203177719089,"score_spread":0.2158421149948319,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2023922077","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9908242,0.0019436221,0.00006528817,0.006721088,0.00009327971,0.00019185232,0.000057042773,0.00000748485,0.00009611136],"genre_scores_gemma":[0.9985921,0.00025873186,0.00029209748,0.00019168688,0.00063063664,0.000005096988,0.0000031970724,3.4198473e-7,0.000026123653],"study_design_codex":"design_other","study_design_gemma":"observational","domain_scores_codex":[0.9989998,0.000029892815,0.00030778075,0.00012042747,0.00035941257,0.00018270743],"domain_scores_gemma":[0.9989474,0.00018510682,0.00041960162,0.000018343037,0.0003658252,0.00006376899],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0006275521,0.000085021326,0.00015889214,0.000029521161,0.00045899575,0.00019012588,0.00035174337,0.00007969526,0.0000103194325],"category_scores_gemma":[0.00010936595,0.00002553077,0.00005177439,0.0005834819,0.00030127348,0.00043107333,0.000031566215,0.000159825,1.7674859e-7],"study_design_candidate":"observational","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00046755897,0.0013680551,0.035526693,0.00036293681,0.00014617843,0.0000044405356,0.0029192797,0.000062007086,0.13874735,0.01919011,0.034542218,0.7666632],"study_design_scores_gemma":[0.0013351524,0.006744339,0.7736786,0.00058949506,0.00023054393,0.0004952593,0.016871115,0.0011247689,0.03760424,0.0071287,0.15350023,0.0006975678],"about_ca_topic_score_codex":0.000008381126,"about_ca_topic_score_gemma":0.000038302147,"teacher_disagreement_score":0.7659656,"about_ca_system_score_codex":0.000010195116,"about_ca_system_score_gemma":0.000024682591,"threshold_uncertainty_score":0.35302708},"labels":[],"label_agreement":null},{"id":"W2055234320","doi":"","title":"CONFIRMING THE CHEMICAL STRUCTURE OF ANTIOXIDATIVE TRIHYDROXYFLAVONES FROM SCUTELLARIA BAICALENSIS USING MODERN SPECTROSCOPIC METHODS","year":2005,"lang":"en","type":"article","venue":"Polish Journal of Food and Nutrition Sciences","topic":"Flavonoids in Medical Research","field":"Medicine","cited_by":10,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Saskatchewan","funders":"","keywords":"Baicalein; Baicalin; Scutellaria baicalensis; Chemistry; Mass spectrometry; Chromatography; Wogonin; High-performance liquid chromatography; Biology; Traditional Chinese medicine","score_opus":0.07131996868406155,"score_gpt":0.42598237121740695,"score_spread":0.3546624025333454,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2055234320","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.98642045,0.0043031317,0.004819822,0.0041136453,0.00009346078,0.000120393655,0.000020922398,0.0000034514062,0.0001047313],"genre_scores_gemma":[0.91758704,0.000487268,0.081110515,0.00022565726,0.00058132195,3.2811138e-7,9.857451e-7,0.000004241771,0.0000026603307],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9982813,0.00019014074,0.0004423264,0.00015286497,0.0007269665,0.00020639643],"domain_scores_gemma":[0.9985568,0.0006697378,0.00025083515,0.0000922053,0.00026223448,0.00016819553],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00095807866,0.00009282347,0.00036136468,0.0001723611,0.00012840788,0.000049986364,0.00020859345,0.00008505739,0.00009528132],"category_scores_gemma":[0.0011334446,0.000055319484,0.000089165136,0.0003394001,0.0010929665,0.00022203045,0.000046622423,0.0003867288,2.1003842e-7],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00010198829,0.000081832506,0.0003857521,0.000032730997,0.0000506479,0.0000028656457,0.0004525255,0.0000030527553,0.9904433,0.00030814775,0.00011157579,0.008025563],"study_design_scores_gemma":[0.0011990907,0.00057749427,0.00066668005,0.00043931746,0.00009005005,0.000098680954,0.0006556086,0.0045832316,0.9782669,0.013197024,0.0001636842,0.00006221902],"about_ca_topic_score_codex":0.000019830382,"about_ca_topic_score_gemma":0.0000022705897,"teacher_disagreement_score":0.07629069,"about_ca_system_score_codex":0.000035815112,"about_ca_system_score_gemma":0.00018533814,"threshold_uncertainty_score":0.40270805},"labels":[],"label_agreement":null},{"id":"W2104174679","doi":"","title":"A RAPID HPLC METHOD FOR DETERMINATION OF MAJOR PHENOLIC ACIDS IN PLANT MATERIAL","year":2003,"lang":"en","type":"article","venue":"Polish Journal of Food and Nutrition Sciences","topic":"Phytochemicals and Antioxidant Activities","field":"Medicine","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":"","keywords":"Chromatography; Reproducibility; Chemistry; High-performance liquid chromatography; Ferulic acid; Resolution (logic); Phenolic acid; Caffeic acid; Syringic acid; Phenols; Organic chemistry; Computer science","score_opus":0.040095672706596454,"score_gpt":0.3270040864754841,"score_spread":0.28690841376888765,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2104174679","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99737436,0.000699712,0.0010494832,0.00037905428,0.000098792276,0.0001204318,0.00004663774,0.0000018823441,0.00022962566],"genre_scores_gemma":[0.97814286,0.00032170617,0.021340087,0.00005485723,0.0001286918,0.0000048782613,0.0000013708029,0.0000022133343,0.0000033656077],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9993637,0.000037990838,0.0002661358,0.00006968214,0.00015708533,0.00010538074],"domain_scores_gemma":[0.99957305,0.00009132912,0.00018655416,0.000023762721,0.000080359045,0.00004495776],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00058217015,0.000051117764,0.00021760142,0.00021415533,0.000036274716,0.000022865945,0.000042388303,0.000042193646,0.00000987114],"category_scores_gemma":[0.0001303026,0.00003792392,0.00005213101,0.00013343866,0.000097889155,0.00021807328,0.000004355941,0.000056335855,2.9149927e-8],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00054919114,0.00040433946,0.0007979628,0.00033708478,0.000014739049,0.000004107773,0.00040959122,8.988267e-8,0.9857841,0.0034940005,0.00016647349,0.008038328],"study_design_scores_gemma":[0.0022258412,0.0018047822,0.0011115958,0.00040626098,0.000028447415,0.00043250565,0.00060799584,0.00006553105,0.97974974,0.012770158,0.00074179296,0.000055348046],"about_ca_topic_score_codex":0.0000030198269,"about_ca_topic_score_gemma":0.0000014731369,"teacher_disagreement_score":0.020290604,"about_ca_system_score_codex":0.000009267116,"about_ca_system_score_gemma":0.00005080634,"threshold_uncertainty_score":0.15464926},"labels":[],"label_agreement":null},{"id":"W2156550570","doi":"","title":"CONTENT OF TOCOPHEROL ISOMERS IN OILSEED RADISH CULTIVARS - A SHORT REPORT","year":2009,"lang":"en","type":"article","venue":"Polish Journal of Food and Nutrition Sciences","topic":"Antioxidant Activity and Oxidative Stress","field":"Medicine","cited_by":10,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":true,"ca_institutions":"","funders":"","keywords":"Canola; Tocopherol; Raphanus; Cultivar; Brassica; Carotenoid; High-performance liquid chromatography; Chemistry; Brassicaceae; Botany; Horticulture; Biology; Antioxidant; Vitamin E; Chromatography; Biochemistry","score_opus":0.07621767029610176,"score_gpt":0.34065190443162885,"score_spread":0.2644342341355271,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2156550570","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99524087,0.0011375285,0.00007303095,0.0022870568,0.00006399586,0.00014151965,0.000005703957,0.0000028985007,0.0010473736],"genre_scores_gemma":[0.9986445,0.0005940591,0.000517336,0.00013415243,0.00008978116,0.0000011045563,9.032758e-7,0.0000015133793,0.000016698483],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.9989645,0.000037597383,0.00042141994,0.000108168315,0.0003381967,0.00013010697],"domain_scores_gemma":[0.99939543,0.000045380428,0.00024245068,0.00004525028,0.00017218578,0.00009929564],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00053717225,0.00006869818,0.00030107406,0.0002531423,0.000048457514,0.000020439917,0.00006942808,0.000037400794,0.000008523243],"category_scores_gemma":[0.00017267563,0.00005091076,0.00008099306,0.00031227752,0.00027983158,0.00042495842,0.0000068901127,0.00012474883,9.152358e-8],"study_design_candidate":"observational","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0028215188,0.004441816,0.23180775,0.00031457306,0.00015514382,0.0008654774,0.0025720138,0.00000691124,0.7043505,0.0025939478,0.0016759671,0.048394393],"study_design_scores_gemma":[0.0043206504,0.008422885,0.79068434,0.0017479301,0.0000687955,0.0035090526,0.0063030696,0.000032705473,0.1823165,0.0019956974,0.0004346828,0.00016366859],"about_ca_topic_score_codex":0.000017385451,"about_ca_topic_score_gemma":0.0000070781102,"teacher_disagreement_score":0.55887663,"about_ca_system_score_codex":0.000018298291,"about_ca_system_score_gemma":0.00007118761,"threshold_uncertainty_score":0.20760804},"labels":[],"label_agreement":null},{"id":"W2225734800","doi":"10.1515/pjfns-2015-0030","title":"Polyphenol-Protein Complexes and Their Consequences for the Redox Activity, Structure and Function of Honey. A Current View and New Hypothesis – a Review","year":2015,"lang":"en","type":"review","venue":"Polish Journal of Food and Nutrition Sciences","topic":"Bee Products Chemical Analysis","field":"Agricultural and Biological Sciences","cited_by":81,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"McMaster University","funders":"Ontario Centres of Excellence","keywords":"Helianthus annuus; Polyphenol; Sunflower; Pollen; Botany; Antioxidant; Redox; Plant science; Food science; Function (biology); Biology; Chemistry; Horticulture; Biochemistry; Evolutionary biology; Organic chemistry","score_opus":0.17084372393995967,"score_gpt":0.3208088946485585,"score_spread":0.14996517070859883,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2225734800","genre_codex":"review","genre_gemma":"review","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"review","genre_consensus":"review","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.022672262,0.97196233,0.0000037242987,0.0045152763,0.000055864075,0.00054074475,0.0002423768,0.0000038965713,0.000003508464],"genre_scores_gemma":[0.0136961,0.9857397,0.00015089316,0.00006219039,0.00033195605,0.0000110376195,0.0000041560984,0.0000012761523,0.000002710157],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.99857104,0.00016133688,0.0005085957,0.0003101959,0.0002766003,0.0001722118],"domain_scores_gemma":[0.99800295,0.00064759527,0.00091987726,0.000048227463,0.00020716543,0.00017421582],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0009146836,0.00024066976,0.0011333013,0.000054333006,0.00024712863,0.000164365,0.0002533576,0.000087578774,0.000015038202],"category_scores_gemma":[0.0002970749,0.000072438816,0.00017203197,0.0005160498,0.0009035214,0.00027917855,0.00008720676,0.0001883034,5.42183e-8],"study_design_candidate":"design_other","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000016786438,0.000025740994,0.0000029526907,0.00450756,0.00006254011,9.230272e-8,0.000019151312,4.433787e-9,0.0029884102,0.000109138564,0.00044308318,0.99182457],"study_design_scores_gemma":[0.00041226752,0.0023246699,0.00013535164,0.035363674,0.0018163931,0.00048311168,0.00029830384,0.000003007747,0.001767174,0.04126118,0.9156628,0.00047205848],"about_ca_topic_score_codex":0.000046389225,"about_ca_topic_score_gemma":0.000044119042,"teacher_disagreement_score":0.9913525,"about_ca_system_score_codex":0.000010731059,"about_ca_system_score_gemma":0.00007368922,"threshold_uncertainty_score":0.33290622},"labels":[],"label_agreement":null},{"id":"W2611126226","doi":"10.1515/pjfns-2017-0008","title":"Polyphenol Profiles and Antioxidant Properties of Ethanol Extracts from Osmanthus Fragrans (Thunb.) Lour. Flowers","year":2017,"lang":"en","type":"article","venue":"Polish Journal of Food and Nutrition Sciences","topic":"Phytochemicals and Antioxidant Activities","field":"Medicine","cited_by":11,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Manitoba","funders":"Natural Science Foundation of Jiangsu Province; China Scholarship Council; Government of Jiangsu Province","keywords":"Osmanthus fragrans; Polyphenol; Antioxidant; Botany; Traditional medicine; Chemistry; Ethanol; Biology; Organic chemistry; Medicine","score_opus":0.04769205383459296,"score_gpt":0.29009011199216067,"score_spread":0.2423980581575677,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2611126226","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.98607886,0.010684901,0.000017812847,0.002522452,0.00013770004,0.00013660158,0.000041184285,0.000006287471,0.00037421688],"genre_scores_gemma":[0.99554664,0.0034875125,0.0005834281,0.00005951626,0.00030451242,0.000002261529,5.380729e-7,0.000005348473,0.00001024397],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.998918,0.000025978821,0.00034054377,0.00015521244,0.00038061163,0.00017964486],"domain_scores_gemma":[0.99907684,0.000048822752,0.00045982818,0.000109213026,0.00016739777,0.00013789962],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00028642156,0.0001168019,0.00037567664,0.00015246985,0.00030188294,0.00015675946,0.00016524887,0.000062648076,0.000008547168],"category_scores_gemma":[0.00019222093,0.00007841361,0.00008348077,0.000061425926,0.00110863,0.00075268245,0.000037498477,0.00015280224,2.237305e-7],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00023582765,0.00024752755,0.0047719767,0.00018138975,0.000049713057,0.000011158727,0.00065422116,6.7602286e-8,0.99088323,0.00012355483,0.000112682384,0.002728658],"study_design_scores_gemma":[0.0014666681,0.0010809312,0.037325002,0.0022582132,0.00007406908,0.00023837076,0.0017395167,0.000023670582,0.9536361,0.0019280063,0.000116456155,0.00011295824],"about_ca_topic_score_codex":0.000080060636,"about_ca_topic_score_gemma":0.000006170105,"teacher_disagreement_score":0.037247084,"about_ca_system_score_codex":0.0000068921863,"about_ca_system_score_gemma":0.00008646909,"threshold_uncertainty_score":0.4084793},"labels":[],"label_agreement":null},{"id":"W3022534468","doi":"10.31883/pjfns/119674","title":"Proximate Composition, Mineral Profile and Trypsin-Inhibitory Activity of West African Leafy Vegetables: Influence of Urea Micro-Dosing and Harvest Time","year":2020,"lang":"en","type":"article","venue":"Polish Journal of Food and Nutrition Sciences","topic":"Seed and Plant Biochemistry","field":"Agricultural and Biological Sciences","cited_by":10,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Manitoba","funders":"Global Affairs Canada; International Development Research Centre","keywords":"Urea; Chemistry; Antioxidant; Edible plants; Leafy vegetables; Food science; Botany; Biology; Biochemistry","score_opus":0.017989075721342077,"score_gpt":0.21403441734476766,"score_spread":0.19604534162342557,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3022534468","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99670583,0.001546766,4.17141e-7,0.001418945,0.0000151826725,0.00007212182,0.00013883197,0.0000043506516,0.00009755086],"genre_scores_gemma":[0.99934036,0.00025829935,0.00019751006,0.000063127205,0.00013225051,7.047564e-7,0.000004563879,4.4162562e-7,0.0000027409674],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99927837,0.000043618773,0.00023738021,0.0001367069,0.00018539463,0.00011853939],"domain_scores_gemma":[0.99932957,0.00010504337,0.0003123603,0.000013975099,0.000116054354,0.0001230041],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00020890417,0.00008445057,0.00021525532,0.000022415505,0.000134397,0.000075122836,0.00010123215,0.000047401358,0.000007995532],"category_scores_gemma":[0.000037750313,0.000040013834,0.00003249682,0.00021684592,0.00044340547,0.0003864328,0.000030347484,0.000082304534,1.406427e-7],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000085425454,0.00006854476,0.004713088,0.00010019521,0.0000063937728,9.717996e-7,0.00016046749,8.199644e-7,0.9939749,0.00001456568,0.000099754245,0.0007748505],"study_design_scores_gemma":[0.00039986553,0.0014574039,0.11371649,0.00040551397,0.00002244648,0.00017104976,0.00051660364,0.000043362554,0.8828526,0.00015695787,0.00013800738,0.00011967484],"about_ca_topic_score_codex":0.0000336478,"about_ca_topic_score_gemma":0.000004611116,"teacher_disagreement_score":0.111122295,"about_ca_system_score_codex":0.0000035318508,"about_ca_system_score_gemma":0.000017277034,"threshold_uncertainty_score":0.16337459},"labels":[],"label_agreement":null},{"id":"W3036405827","doi":"10.31883/pjfns/122460","title":"Antioxidant and Renin-Angiotensin System Inhibitory Properties of Cashew Nut and Fluted-Pumpkin Protein Hydrolysates","year":2020,"lang":"en","type":"article","venue":"Polish Journal of Food and Nutrition Sciences","topic":"Protein Hydrolysis and Bioactive Peptides","field":"Biochemistry, Genetics and Molecular Biology","cited_by":26,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Manitoba","funders":"","keywords":"Hydrolysate; Nut; Antioxidant; Food science; Chemistry; Moringa; Globulin; Brazil nut; Trypsin; In vitro; Cucurbita pepo; Renin–angiotensin system; Traditional medicine; Biology; Biochemistry; Botany; Enzyme; Hydrolysis; Medicine; Endocrinology","score_opus":0.023066218447966233,"score_gpt":0.22573589366301003,"score_spread":0.2026696752150438,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3036405827","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.97168005,0.026836015,0.000019425966,0.0012500228,0.000022679327,0.0001488028,0.00001410731,0.0000033971394,0.000025534035],"genre_scores_gemma":[0.99770314,0.001528564,0.00047318795,0.00006481825,0.00021978264,0.000003355594,6.699971e-7,0.0000042280076,0.0000022561383],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.999146,0.00007405826,0.00029528365,0.00018314166,0.00018077709,0.00012076027],"domain_scores_gemma":[0.99943167,0.0000067371475,0.00025994141,0.000044950517,0.00014587249,0.00011080208],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00032953455,0.000101966645,0.00022492888,0.00007849136,0.00011244994,0.00006620907,0.00008736031,0.00006236172,4.0975743e-7],"category_scores_gemma":[0.00007488646,0.00007125094,0.00005273177,0.00011608968,0.00046487717,0.000035747147,0.000062290484,0.000066472116,7.243912e-8],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00012751608,0.000032350952,0.0006040716,0.000102812795,0.000034436795,0.0000025172656,0.00013359501,7.2393203e-7,0.99803245,0.00007852704,0.000058538026,0.0007924414],"study_design_scores_gemma":[0.0005546295,0.0019675782,0.0008503576,0.0004310883,0.000026031785,0.00019432597,0.0005762797,0.00007248595,0.994576,0.000055143984,0.00059377705,0.00010234494],"about_ca_topic_score_codex":0.00001916514,"about_ca_topic_score_gemma":0.000004621895,"teacher_disagreement_score":0.026023122,"about_ca_system_score_codex":0.0000039288975,"about_ca_system_score_gemma":0.000042668744,"threshold_uncertainty_score":0.2905529},"labels":[],"label_agreement":null},{"id":"W3112798176","doi":"10.31883/pjfns/130401","title":"In Vitro Characterization of Fluted Pumpkin Leaf Protein Hydrolysates and Ultrafiltration of Peptide Fractions: Antioxidant and Enzyme-Inhibitory Properties","year":2020,"lang":"en","type":"article","venue":"Polish Journal of Food and Nutrition Sciences","topic":"Protein Hydrolysis and Bioactive Peptides","field":"Biochemistry, Genetics and Molecular Biology","cited_by":24,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Manitoba","funders":"","keywords":"Hydrolysate; Antioxidant; Peptide; Ultrafiltration (renal); In vitro; Food science; Chemistry; Enzyme; Biochemistry; Botany; Biology; Hydrolysis","score_opus":0.019386349009087145,"score_gpt":0.23512507109250264,"score_spread":0.2157387220834155,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3112798176","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9963074,0.002373692,0.00008724388,0.0010265213,0.000015944881,0.00015672445,0.0000217599,0.0000013179127,0.000009412644],"genre_scores_gemma":[0.99799556,0.0015494315,0.00026550362,0.00006323083,0.00011163125,0.0000055417513,0.000004068344,0.0000028412048,0.0000022107893],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99925596,0.00006832371,0.00032524628,0.00013280296,0.00013993474,0.00007773873],"domain_scores_gemma":[0.9994696,0.000009086452,0.0003305665,0.000031204214,0.00011654233,0.000043005122],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00026167088,0.00007301411,0.0001716898,0.00010783356,0.000054288274,0.00003197935,0.00005507327,0.000049677754,0.0000012064173],"category_scores_gemma":[0.00010525417,0.000056814068,0.000031724816,0.0001404523,0.00027792732,0.000088608926,0.00001977541,0.00005829562,2.8364253e-8],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00024658872,0.000075812575,0.00046552136,0.000090935355,0.000014503018,3.876546e-7,0.00016703868,0.0000014565795,0.9984234,0.000019556493,0.0000067380806,0.00048808064],"study_design_scores_gemma":[0.00048924895,0.0011888363,0.0028067462,0.00014365146,0.000011007073,0.000024729954,0.00032313346,0.00012363779,0.9945971,0.000113188195,0.0001154316,0.00006330102],"about_ca_topic_score_codex":0.000015596914,"about_ca_topic_score_gemma":0.000004305277,"teacher_disagreement_score":0.0038262927,"about_ca_system_score_codex":0.0000029781022,"about_ca_system_score_gemma":0.000036416575,"threshold_uncertainty_score":0.23168105},"labels":[],"label_agreement":null},{"id":"W3209612973","doi":"10.31883/pjfns/142926","title":"Effect of Glucosamine and Ascorbic Acid Addition on Beef Burger Textural and Sensory Attributes","year":2021,"lang":"en","type":"article","venue":"Polish Journal of Food and Nutrition Sciences","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":"Government of Alberta; University of Alberta; Alberta Ministry of Agriculture and Forestry; Agriculture and Agri-Food Canada","funders":"","keywords":"Ascorbic acid; Food science; Chemistry; Lipid oxidation; Biochemistry; Antioxidant","score_opus":0.043009444524448555,"score_gpt":0.2788773366209169,"score_spread":0.23586789209646836,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3209612973","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99026287,0.0062323115,4.598539e-7,0.0032258057,0.00007568447,0.000054826058,0.000076330805,0.0000039924876,0.00006773175],"genre_scores_gemma":[0.99803966,0.0014463778,0.000040518426,0.00012354669,0.00033093322,8.827876e-7,0.000008858285,3.427595e-7,0.000008857267],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9990395,0.00018810936,0.00023620411,0.00016464836,0.00024407219,0.0001275063],"domain_scores_gemma":[0.99917334,0.00040918798,0.00017548958,0.00001798677,0.0001289209,0.0000950432],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00084370794,0.00008695909,0.00022670947,0.000028277958,0.00018978366,0.0000869475,0.00005949638,0.000041142015,0.000038416983],"category_scores_gemma":[0.00028328315,0.00003346905,0.000052104377,0.00021263174,0.00026918572,0.00027892258,0.000027577265,0.00008872813,2.912926e-7],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00018630193,0.00010620452,0.0032364156,0.00009407947,0.00001380899,0.000006617222,0.000055616772,9.215097e-8,0.94718975,0.0004823242,0.0005773981,0.04805138],"study_design_scores_gemma":[0.0006795163,0.009531139,0.08648037,0.0003439989,0.000034963094,0.0003776585,0.00054124946,0.0000072250627,0.897911,0.002463966,0.0014791986,0.00014968016],"about_ca_topic_score_codex":0.000008869202,"about_ca_topic_score_gemma":0.000013515855,"teacher_disagreement_score":0.08324396,"about_ca_system_score_codex":0.0000040676305,"about_ca_system_score_gemma":0.000007009816,"threshold_uncertainty_score":0.14596817},"labels":[],"label_agreement":null},{"id":"W980192897","doi":"","title":"North American wild rice - rich source of nutraceuticals","year":2011,"lang":"en","type":"article","venue":"Polish Journal of Food and Nutrition Sciences","topic":"GABA and Rice Research","field":"Agricultural and Biological Sciences","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 Lethbridge","funders":"","keywords":"Nutraceutical; Plant science; Biology; Food science; Botany","score_opus":0.08065780641789581,"score_gpt":0.2973388387204749,"score_spread":0.21668103230257907,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W980192897","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9972604,0.0009966588,0.0000057776183,0.00088003144,0.000041110296,0.00005883084,0.000011966127,0.000005211329,0.00074001966],"genre_scores_gemma":[0.99811196,0.0013029986,0.0003264977,0.00007540302,0.00017042406,0.0000011153835,5.726002e-7,3.8906563e-7,0.000010645513],"study_design_codex":"observational","study_design_gemma":"observational","domain_scores_codex":[0.99884856,0.00008510232,0.0002924606,0.000120814744,0.00042147434,0.00023158515],"domain_scores_gemma":[0.99912953,0.00018976862,0.00027999564,0.000022272614,0.00020526863,0.00017318365],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0005404048,0.00007211939,0.00020095482,0.000060157658,0.00018869228,0.00004679935,0.000300521,0.000025531464,0.0000362325],"category_scores_gemma":[0.00008237346,0.00002579081,0.00007208786,0.0008720258,0.0006608294,0.00028074786,0.00003661232,0.00012180011,0.000001442408],"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":[0.0006518826,0.0039951834,0.40657613,0.00021247761,0.00015190057,0.000026326252,0.0035001885,0.0000020899881,0.3050609,0.0028156878,0.0032555084,0.27375174],"study_design_scores_gemma":[0.00026444852,0.00587949,0.9679705,0.0000693616,0.000021291666,0.00013464606,0.0037791864,0.000008343407,0.018035792,0.0015379004,0.0021649846,0.0001340926],"about_ca_topic_score_codex":0.00017633216,"about_ca_topic_score_gemma":0.00017505272,"teacher_disagreement_score":0.56139433,"about_ca_system_score_codex":0.0000056744243,"about_ca_system_score_gemma":0.000016012184,"threshold_uncertainty_score":0.24348536},"labels":[],"label_agreement":null}]}