{"meta":{"query_hash":"815745054274","filters":{"venue":"Revista do Instituto de Latícinios Cândido Tostes"},"cohort_total":4,"direct_labels_cover":0,"predictions_cover":4,"exported":4,"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/815745054274","api":"https://metacan.xera.ac/api/v1/cohort?venue=Revista+do+Instituto+de+Lat%C3%ADcinios+C%C3%A2ndido+Tostes"},"results":[{"id":"W1964318416","doi":"10.14295/2238-6416.v69i2.326","title":"MATURAÇÃO DO QUEIJO MINAS ARTESANAL DA MICRORREGIÃO CAMPO DAS VERTENTES E OS EFEITOS DOS PERÍODOS SECO E CHUVOSO","year":2014,"lang":"pt","type":"article","venue":"Revista do Instituto de Latícinios Cândido Tostes","topic":"Agricultural and Food Sciences","field":"Agricultural and Biological Sciences","cited_by":10,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Discovery Air (Canada)","funders":"","keywords":"Ripening; Context (archaeology); Food science; Biology","score_opus":0.0191786729257608,"score_gpt":0.2481588730066396,"score_spread":0.2289802000808788,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1964318416","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.97148186,0.011450973,0.000034478588,0.0049117794,0.001707702,0.001619866,0.00034341248,0.00036374727,0.008086188],"genre_scores_gemma":[0.9881342,0.0009894893,0.00027621927,0.0011688303,0.002589298,0.000092048285,0.00029057486,0.000018962353,0.0064403885],"study_design_codex":"bench_or_experimental","study_design_gemma":"not_applicable","domain_scores_codex":[0.99197936,0.0006449362,0.0015856882,0.0022200216,0.0012944074,0.002275559],"domain_scores_gemma":[0.99598885,0.00082296523,0.0009289025,0.00065977493,0.00040280542,0.0011967212],"candidate_categories":["metaepi_narrow","sts","scholarly_communication","insufficient_payload"],"consensus_categories":["metaepi_narrow","insufficient_payload"],"category_scores_codex":[0.0012907153,0.001499487,0.0016735404,0.00014247278,0.001974772,0.0040275524,0.0025423476,0.00084878266,0.0033241324],"category_scores_gemma":[0.000611545,0.00067435444,0.0009734585,0.001817286,0.0010031053,0.0013552277,0.00072554994,0.0011100783,0.0018023405],"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":[0.00086074666,0.0024995734,0.23767875,0.002218346,0.0010847899,0.0004603094,0.008360791,0.0002165858,0.3066501,0.050777625,0.09345723,0.29573518],"study_design_scores_gemma":[0.0020655773,0.0028485064,0.14936443,0.0035286832,0.0007794249,0.00088716723,0.011547043,0.0019749748,0.0044901306,0.0006943433,0.8168182,0.005001526],"about_ca_topic_score_codex":0.00078882906,"about_ca_topic_score_gemma":0.00041987986,"teacher_disagreement_score":0.72336096,"about_ca_system_score_codex":0.00024416868,"about_ca_system_score_gemma":0.00017119295,"threshold_uncertainty_score":0.9997754},"labels":[],"label_agreement":null},{"id":"W2753132596","doi":"10.14295/2238-6416.v71i3.533","title":"AVALIAÇÃO FÍSICO-QUÍMICA, MICROBIOLÓGICA E SENSORIAL DE QUEIJO MINAS FRESCAL DE LEITE DE CABRA DESENVOLVIDO POR ACIDIFICAÇÃO DIRETA E FERMENTAÇÃO LÁTICA","year":2016,"lang":"pt","type":"article","venue":"Revista do Instituto de Latícinios Cândido Tostes","topic":"Agricultural and Food Sciences","field":"Agricultural and Biological Sciences","cited_by":6,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"123 Certification (Canada)","funders":"","keywords":"Food science; Lactococcus lactis; Starter; Chemistry; Biology; Lactic acid; Bacteria","score_opus":0.025974841704251135,"score_gpt":0.24906579392136627,"score_spread":0.22309095221711514,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2753132596","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9785144,0.005255051,0.00011987852,0.0109582255,0.0009614083,0.0011682368,0.0010918254,0.00033234694,0.0015986529],"genre_scores_gemma":[0.9839637,0.0028209887,0.0011049717,0.0013853364,0.0025092475,0.000077912235,0.00012115734,0.000023122964,0.007993519],"study_design_codex":"bench_or_experimental","study_design_gemma":"not_applicable","domain_scores_codex":[0.99159586,0.0009883966,0.0014497113,0.001931099,0.0008601617,0.003174781],"domain_scores_gemma":[0.9957719,0.0010597814,0.00070751907,0.00056621863,0.000276552,0.0016180718],"candidate_categories":["metaepi_narrow","sts","scholarly_communication","insufficient_payload"],"consensus_categories":["metaepi_narrow","insufficient_payload"],"category_scores_codex":[0.0017775913,0.0012926231,0.001365162,0.00011321779,0.0015860264,0.0018127748,0.0022121128,0.0010756011,0.0020155476],"category_scores_gemma":[0.0007572968,0.00054423773,0.0009390494,0.0012114415,0.0013141312,0.00097566977,0.0006911834,0.0007630361,0.000829751],"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":[0.0005405868,0.00053869304,0.03254645,0.00017546036,0.0001969,0.00028825237,0.0018560438,0.000009579833,0.90791076,0.0055067423,0.016774645,0.033655863],"study_design_scores_gemma":[0.004440417,0.0040862327,0.15044345,0.00408932,0.0010289615,0.0023134947,0.0071597323,0.00036666438,0.10429634,0.0015300656,0.7142493,0.0059959753],"about_ca_topic_score_codex":0.0008264742,"about_ca_topic_score_gemma":0.0003416534,"teacher_disagreement_score":0.80361444,"about_ca_system_score_codex":0.0010693906,"about_ca_system_score_gemma":0.00045562972,"threshold_uncertainty_score":0.99998254},"labels":[],"label_agreement":null},{"id":"W2901057355","doi":"10.14295/2238-6416.v73i2.672","title":"Caracterização dos resíduos sólidos gerados em laticínios","year":2018,"lang":"pt","type":"article","venue":"Revista do Instituto de Latícinios Cândido Tostes","topic":"Environmental Sustainability and Education","field":"Environmental Science","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":"Nortel (Canada)","funders":"","keywords":"Humanities; Chemistry; Physics; Political science; Art","score_opus":0.011912258539449204,"score_gpt":0.2640911638942955,"score_spread":0.25217890535484627,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2901057355","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.98386526,0.0010964974,0.00058084127,0.0016092416,0.0012156612,0.0023258557,0.00018347634,0.00020643917,0.008916715],"genre_scores_gemma":[0.9881405,0.0004535511,0.0010544377,0.0014774596,0.0011587661,0.00014601712,0.00010806356,0.00012461482,0.0073365797],"study_design_codex":"observational","study_design_gemma":"not_applicable","domain_scores_codex":[0.9935819,0.00051665946,0.0013578052,0.0016969278,0.0010422227,0.0018044894],"domain_scores_gemma":[0.99624974,0.00026422465,0.0006153932,0.0019109186,0.00006724524,0.00089249504],"candidate_categories":["metaepi_narrow","scholarly_communication","insufficient_payload"],"consensus_categories":["insufficient_payload"],"category_scores_codex":[0.001275359,0.0009985539,0.0009160432,0.00020513278,0.0012892368,0.0011988818,0.0012127495,0.00065178087,0.014753327],"category_scores_gemma":[0.0006435183,0.0010266443,0.0003994889,0.0009647917,0.0016936617,0.0014589325,0.0008803526,0.00083356135,0.008386533],"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":[0.0007975626,0.0028400843,0.7381487,0.0022898032,0.00043857814,0.0002732399,0.054297198,0.0005112859,0.037124783,0.008708419,0.015997717,0.1385726],"study_design_scores_gemma":[0.0020459818,0.0015333018,0.4314901,0.0013243908,0.00054401654,0.00024635217,0.010023433,0.002251125,0.006148077,0.00082869566,0.5407268,0.0028377597],"about_ca_topic_score_codex":0.0005516838,"about_ca_topic_score_gemma":0.0001139268,"teacher_disagreement_score":0.5247291,"about_ca_system_score_codex":0.002751702,"about_ca_system_score_gemma":0.00031911902,"threshold_uncertainty_score":0.999838},"labels":[],"label_agreement":null},{"id":"W3117128958","doi":"10.14295/2238-6416.v75i2.811","title":"Aproveitamento do soro de ricota na elaboração de bebida láctea acidificada carbonatada","year":2020,"lang":"pt","type":"article","venue":"Revista do Instituto de Latícinios Cândido Tostes","topic":"Agricultural and Food Sciences","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":"Nortel (Canada)","funders":"","keywords":"Humanities; Physics; Food science; Chemistry; Art","score_opus":0.02954581215905532,"score_gpt":0.2396059590360448,"score_spread":0.21006014687698948,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3117128958","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9606009,0.01630014,0.000058371996,0.015446499,0.0004930156,0.0011559037,0.0005681154,0.00036062332,0.005016446],"genre_scores_gemma":[0.990606,0.0015886329,0.00045231174,0.0041220114,0.0016560955,0.00006869095,0.00009949889,0.000014055136,0.0013927121],"study_design_codex":"bench_or_experimental","study_design_gemma":"not_applicable","domain_scores_codex":[0.99355507,0.00046393755,0.0011554849,0.0016913009,0.0010492023,0.0020849772],"domain_scores_gemma":[0.996672,0.00043659407,0.0006142776,0.00035169837,0.0002685719,0.0016569123],"candidate_categories":["metaepi_narrow","scholarly_communication","insufficient_payload"],"consensus_categories":[],"category_scores_codex":[0.0009835373,0.0010225866,0.0011380072,0.00005551384,0.0011724845,0.0026234735,0.0021988454,0.00066557556,0.0010680541],"category_scores_gemma":[0.0008392835,0.0004890147,0.00056215294,0.0023412846,0.0005322829,0.000966687,0.0006790552,0.0010080133,0.00040987215],"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":[0.0007848518,0.0013174744,0.22869086,0.0016196494,0.00074900064,0.00090830185,0.018782891,0.0005743408,0.48906258,0.060834274,0.04709077,0.149585],"study_design_scores_gemma":[0.0021964486,0.004108682,0.12657338,0.0018352076,0.00083378213,0.00042494605,0.027792392,0.0037678625,0.011172829,0.0011499415,0.81478953,0.0053549907],"about_ca_topic_score_codex":0.0010025408,"about_ca_topic_score_gemma":0.00014818239,"teacher_disagreement_score":0.76769876,"about_ca_system_score_codex":0.0004733508,"about_ca_system_score_gemma":0.00041600232,"threshold_uncertainty_score":0.9998451},"labels":[],"label_agreement":null}]}