{"meta":{"query_hash":"6c91df41a81a","filters":{"venue":"Science and Technology of Food Industry"},"cohort_total":18,"direct_labels_cover":0,"predictions_cover":18,"exported":18,"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/6c91df41a81a","api":"https://metacan.xera.ac/api/v1/cohort?venue=Science+and+Technology+of+Food+Industry"},"results":[{"id":"W2349078118","doi":"","title":"Optimization of initial fermentation media of coliform group by response surface methodology","year":2013,"lang":"en","type":"article","venue":"Science and Technology of Food Industry","topic":"Microbial Metabolic Engineering and Bioproduction","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":"Science North","funders":"","keywords":"Lactose; Response surface methodology; Food science; Fermentation; Mathematics; Yeast; Box–Behnken design; Chemistry; Microbiology; Biology; Biochemistry; Statistics","score_opus":0.017183438709571036,"score_gpt":0.278577809147752,"score_spread":0.2613943704381809,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2349078118","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":[0.9981884,0.00021956977,0.0010945725,0.00025789448,0.00009331099,0.00010305537,0.000016189868,0.000007223409,0.0000198296],"genre_scores_gemma":[0.98943865,0.00005240033,0.010456158,0.000009892373,0.000013673726,0.0000037170391,0.000009750461,0.0000033194995,0.000012458227],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9994181,0.00003090257,0.00018460653,0.00016914777,0.00008965702,0.0001075933],"domain_scores_gemma":[0.9994504,0.000007631946,0.00013126618,0.00014641279,0.00024170129,0.000022618668],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00059228815,0.00005946044,0.00012228299,0.00013745441,0.000028959104,0.0000025037978,0.00013486388,0.0003373555,0.000007732025],"category_scores_gemma":[0.00053993455,0.00005541661,0.00001124005,0.00045697056,0.0008776315,0.000012022665,0.000060514816,0.000098491386,1.5232854e-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":[0.000038301194,0.000025011894,0.0003870267,0.000010378513,0.00000824626,2.1732335e-8,0.000027189108,0.00011429259,0.99625754,0.00011278457,0.00010317442,0.002916043],"study_design_scores_gemma":[0.00020087046,0.00055062276,0.000919663,0.0000089168525,0.0000070287106,0.000008254593,0.0003030037,0.000032777298,0.9977515,0.00008617505,0.0000819196,0.000049304577],"about_ca_topic_score_codex":0.00001784649,"about_ca_topic_score_gemma":0.000001077035,"teacher_disagreement_score":0.009361586,"about_ca_system_score_codex":0.0000053688977,"about_ca_system_score_gemma":0.00007057261,"threshold_uncertainty_score":0.32336697},"labels":[],"label_agreement":null},{"id":"W2357556930","doi":"","title":"Correlation analysis between chemical components and sensory quality of coffee","year":2013,"lang":"en","type":"article","venue":"Science and Technology of Food Industry","topic":"Coffee research and impacts","field":"Medicine","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":"La Cité Collégiale","funders":"","keywords":"Trigonelline; Caffeine; Chlorogenic acid; Food science; Roasting; Sugar; Chemistry; Sensory analysis; Sensory system; Correlation coefficient; Mathematics; Biology; Statistics","score_opus":0.07495000591997944,"score_gpt":0.35511661017061275,"score_spread":0.28016660425063333,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2357556930","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":[0.9976536,0.000112839094,0.000020464015,0.001757078,0.000006952437,0.00013620658,0.000008278761,0.00001608197,0.00028850982],"genre_scores_gemma":[0.9997685,0.000011031163,0.00016744557,0.000013554544,0.000007334579,0.0000020296002,0.0000028408272,0.0000016738542,0.000025606976],"study_design_codex":"observational","study_design_gemma":"observational","domain_scores_codex":[0.9990981,0.0000136160525,0.00020066345,0.00017285396,0.0003299546,0.00018479132],"domain_scores_gemma":[0.9992254,0.0000630767,0.000095618234,0.00019172824,0.00028872676,0.00013544712],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00042989064,0.000056802284,0.0002809323,0.00060805154,0.000046145648,0.000006081815,0.00009234323,0.00027905987,0.000023181246],"category_scores_gemma":[0.0007669554,0.000046136218,0.000020335377,0.0015261995,0.002158097,0.00011610511,0.000101405494,0.000367248,9.922279e-7],"study_design_candidate":"observational","study_design_consensus":"observational","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000005805868,0.000025027923,0.6046442,0.000019745774,0.000058910766,2.1036644e-7,0.000019754601,6.818784e-8,0.3837523,0.000081320075,0.000020874599,0.011371818],"study_design_scores_gemma":[0.0003607027,0.0003034573,0.8013009,0.000024989538,0.000069396105,0.0000056484564,0.0002121097,0.00013920058,0.19697954,0.00055562105,0.00000872799,0.000039730985],"about_ca_topic_score_codex":0.0000800417,"about_ca_topic_score_gemma":0.0000013256122,"teacher_disagreement_score":0.1966567,"about_ca_system_score_codex":0.000018729213,"about_ca_system_score_gemma":0.000111780275,"threshold_uncertainty_score":0.7951598},"labels":[],"label_agreement":null},{"id":"W2360331742","doi":"","title":"Effect of NaCl concentration on the functional properties of myofibrillar protein-edible gum mixtures","year":2014,"lang":"en","type":"article","venue":"Science and Technology of Food Industry","topic":"Botulinum Toxin and Related Neurological Disorders","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":"Science North","funders":"","keywords":"Chemistry; Myofibril; Xanthan gum; Food science; Carrageenan; Chromatography; Rheology; Biochemistry; Materials science","score_opus":0.015277407666649867,"score_gpt":0.226107344769675,"score_spread":0.21082993710302514,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2360331742","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":[0.9924846,0.00024431077,0.0000046793193,0.0057993736,0.000044346038,0.00030635452,8.731446e-7,0.00002089626,0.0010945095],"genre_scores_gemma":[0.9998252,0.000013802997,0.000013566305,0.000102875325,0.000010090786,0.00000838532,2.2892247e-7,0.0000022992203,0.00002355067],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9992982,0.000032486863,0.00014690074,0.00014994366,0.00025277134,0.00011966128],"domain_scores_gemma":[0.9995487,0.00004254312,0.000099399644,0.00015998108,0.00012501389,0.000024396913],"candidate_categories":["sts"],"consensus_categories":[],"category_scores_codex":[0.00042761306,0.000067778434,0.00016664913,0.00009773221,0.00007523834,0.0000023378986,0.00010550585,0.00036664898,0.000010212884],"category_scores_gemma":[0.0007672242,0.000033371824,0.000022323036,0.00053057,0.0028407625,0.000032183812,0.00003602448,0.00035879327,7.328674e-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":[0.00012645399,0.00004069958,0.003996697,0.00006888171,0.000015515034,2.4365823e-7,0.00001462129,0.0000039846805,0.98368406,0.0066313306,0.00006647495,0.0053510373],"study_design_scores_gemma":[0.00041364238,0.0061017396,0.0012910184,0.00013395931,0.000018215187,0.000010310732,0.000055044755,0.00007132305,0.99106133,0.00072567415,0.00008669635,0.00003105092],"about_ca_topic_score_codex":0.0000014667002,"about_ca_topic_score_gemma":1.244529e-7,"teacher_disagreement_score":0.007377265,"about_ca_system_score_codex":0.000004420916,"about_ca_system_score_gemma":0.000073109324,"threshold_uncertainty_score":0.9998729},"labels":[],"label_agreement":null},{"id":"W2361333341","doi":"","title":"Effect of glycosylated processing on functional properties of mung bean protein isolate","year":2014,"lang":"en","type":"article","venue":"Science and Technology of Food Industry","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","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":"Science North","funders":"","keywords":"Maltose; Emulsion; Glycosylation; Chemistry; Solubility; Sugar; Protein isolate; Food science; Covalent bond; Biochemistry; Chromatography; Organic chemistry; Sucrose","score_opus":0.017970401554804654,"score_gpt":0.2084259811065703,"score_spread":0.19045557955176565,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2361333341","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":[0.9986377,0.00018602773,0.0000015966821,0.0003980882,0.000039159237,0.0003430894,0.0000037098919,0.000046094585,0.00034458033],"genre_scores_gemma":[0.99990624,7.718037e-7,0.000020844056,0.000006327628,0.000020439551,0.000023009916,4.2089076e-7,7.5068084e-7,0.000021198679],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99886554,0.00005040351,0.00026544736,0.00026385457,0.0003503732,0.00020436037],"domain_scores_gemma":[0.9993458,0.000028485963,0.0002625665,0.00009460312,0.00023401616,0.000034540746],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0011013746,0.000109073226,0.00024689556,0.00010284337,0.00015927285,0.000010372516,0.0003705592,0.00035230533,0.000006455396],"category_scores_gemma":[0.00043991688,0.000041906103,0.00002383552,0.0010710411,0.001529219,0.00013376967,0.00011768441,0.00029513694,8.9612263e-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":[0.000042662687,0.000030660136,0.0019448167,0.000063918786,0.0000049201285,8.968687e-8,0.000016748547,0.000001078559,0.89286095,0.00040697548,0.0000022289043,0.10462495],"study_design_scores_gemma":[0.00014609164,0.0057215677,0.0014611358,0.00036178075,0.0000053532003,0.0000062948634,0.00013965752,0.00009350628,0.9916717,0.00026154032,0.000055740442,0.00007565298],"about_ca_topic_score_codex":0.000023791185,"about_ca_topic_score_gemma":0.0000072105818,"teacher_disagreement_score":0.104549296,"about_ca_system_score_codex":0.00001322085,"about_ca_system_score_gemma":0.00003881742,"threshold_uncertainty_score":0.5634471},"labels":[],"label_agreement":null},{"id":"W2363339813","doi":"","title":"Study on the preparation and the effect of pH of soy protein isolate-phospholipid complex emulsion system","year":2013,"lang":"en","type":"article","venue":"Science and Technology of Food Industry","topic":"Phytoestrogen effects and research","field":"Medicine","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":"Science North","funders":"","keywords":"Soy protein; Emulsion; Chemistry; Chromatography; Phospholipid; Homogenization (climate); Sunflower; Sunflower oil; Soybean oil; Phosphatidylcholine; Food science; Biochemistry; Membrane; Biology","score_opus":0.021045291834208,"score_gpt":0.3055048129107546,"score_spread":0.2844595210765466,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2363339813","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":[0.9957817,0.00010523889,0.0000011940489,0.0013769575,0.000016795091,0.002345291,0.0000014166828,0.000013995366,0.00035739678],"genre_scores_gemma":[0.99986005,0.0000016801505,0.000009653329,0.0000061817495,0.000007782777,0.00009812381,1.2940372e-7,0.000002805148,0.000013598388],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99909145,0.0000835119,0.00017710643,0.0001692663,0.0003358107,0.00014283141],"domain_scores_gemma":[0.9992464,0.000109221575,0.0001265622,0.0003196016,0.00016828689,0.000029893508],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0011988609,0.00007473588,0.00025460726,0.00015461352,0.00014533343,0.000008161198,0.00019575878,0.00015743433,0.0000039285082],"category_scores_gemma":[0.00031314444,0.0000312677,0.000017537512,0.00060604647,0.0026673288,0.000052402473,0.00012298876,0.00036308245,8.736282e-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":[0.00032825093,0.00016726677,0.03383924,0.00022992084,0.00005997855,0.0000013031935,0.00035884662,8.599523e-7,0.9546414,0.0029373737,0.000056751855,0.0073787975],"study_design_scores_gemma":[0.0017467727,0.014193202,0.027099678,0.00027354527,0.000031092117,0.000024746061,0.0030720336,0.00042012022,0.95295596,0.00014098546,0.000004543303,0.000037304773],"about_ca_topic_score_codex":0.000043664757,"about_ca_topic_score_gemma":0.0000010593604,"teacher_disagreement_score":0.014025936,"about_ca_system_score_codex":0.000012824064,"about_ca_system_score_gemma":0.000053736465,"threshold_uncertainty_score":0.9827884},"labels":[],"label_agreement":null},{"id":"W2365767240","doi":"","title":"The management of natural health products in Canada","year":2014,"lang":"en","type":"article","venue":"Science and Technology of Food Industry","topic":"Plant-Derived Bioactive Compounds","field":"Chemistry","cited_by":0,"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":"Business; Product (mathematics); China; Health food; Natural (archaeology); Packaging and labeling; Marketing; Law; Geography; Political science; Food science","score_opus":0.011173747449530667,"score_gpt":0.22106325031649085,"score_spread":0.20988950286696018,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2365767240","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":[0.9929653,0.00036327293,4.1524424e-7,0.0049791066,0.00006409091,0.000042388914,0.0000044306626,0.0000100381885,0.001571001],"genre_scores_gemma":[0.99974626,0.000030963118,0.00014704884,0.000027654785,0.000005218621,0.0000034884172,3.9637172e-7,0.0000017658514,0.00003717225],"study_design_codex":"design_other","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9992039,0.0000048747506,0.0001486614,0.00018894293,0.00021846057,0.00023512113],"domain_scores_gemma":[0.9994984,0.000019634545,0.00011838172,0.00025671403,0.00008209184,0.000024778588],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00030778715,0.000059030775,0.00010841658,0.00008276601,0.00010241842,0.000004507225,0.00045883277,0.00006690028,0.0000014192387],"category_scores_gemma":[0.00007316895,0.00004307992,0.0000039308593,0.00066449255,0.0009578092,0.000043287764,0.0001637079,0.00037597644,8.771857e-8],"study_design_candidate":"bench_or_experimental","study_design_consensus":null,"about_ca_topic_candidate":true,"about_ca_topic_consensus":true,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000026024165,0.00007782149,0.096514225,0.00043914895,0.0000687968,0.0000072847424,0.00008184403,0.0000024080318,0.43791315,0.023741456,0.00084963324,0.4402782],"study_design_scores_gemma":[0.0002487503,0.000067973226,0.013583991,0.00013208501,0.000003173164,0.000019115892,0.0021160552,0.000051994713,0.9801129,0.0011051266,0.0024695694,0.00008923775],"about_ca_topic_score_codex":0.0174812,"about_ca_topic_score_gemma":0.073768206,"teacher_disagreement_score":0.5421998,"about_ca_system_score_codex":0.00014724994,"about_ca_system_score_gemma":0.00083930464,"threshold_uncertainty_score":0.9890615},"labels":[],"label_agreement":null},{"id":"W2366458636","doi":"","title":"Effect of ultrasonic modification on edible chitosan-soy protein isolated membrane","year":2014,"lang":"en","type":"article","venue":"Science and Technology of Food Industry","topic":"Electrospun Nanofibers in Biomedical Applications","field":"Materials Science","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":"Science North","funders":"","keywords":"Ultrasonic sensor; Materials science; Composite number; Sonication; Ultimate tensile strength; Ultrasound; Composite material; Elongation; Response surface methodology; Chitosan; Soy protein; Acoustics; Chemical engineering; Chromatography; Chemistry; Food science","score_opus":0.006041405712169717,"score_gpt":0.25043311673341606,"score_spread":0.24439171102124635,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2366458636","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":[0.9968277,0.000038960807,0.00043261336,0.0013971893,0.00005946635,0.0003803975,0.00000639118,0.000099967765,0.00075730117],"genre_scores_gemma":[0.9984854,0.0000053653284,0.001379087,0.000019417559,0.000017556566,0.000073436146,0.0000011404376,0.00000548201,0.0000131454335],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9986251,0.00004013108,0.0002560849,0.000386431,0.0003993945,0.00029284655],"domain_scores_gemma":[0.99905777,0.00009334481,0.00020881394,0.00046868806,0.00010638859,0.00006501898],"candidate_categories":["sts"],"consensus_categories":[],"category_scores_codex":[0.0011301958,0.00011219137,0.00022182667,0.00037426144,0.00016853493,0.0000123912105,0.00063656917,0.0004606222,0.000017342227],"category_scores_gemma":[0.00043166365,0.00008797451,0.000016262386,0.0019778418,0.002940875,0.000108672684,0.000076574164,0.0003405396,0.000007929405],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000015265989,0.00004889036,0.00017116395,0.00003433214,0.0000023676876,5.3872785e-8,0.000010592099,9.029173e-7,0.97637945,0.0117579475,0.000013873348,0.01156515],"study_design_scores_gemma":[0.00026994292,0.002948324,0.00010708537,0.00007095312,0.000008780816,0.00000620493,0.00001287324,0.00012256701,0.9942795,0.0020468931,0.00004808252,0.00007881702],"about_ca_topic_score_codex":0.000006245282,"about_ca_topic_score_gemma":6.1385487e-7,"teacher_disagreement_score":0.017900016,"about_ca_system_score_codex":0.000020490988,"about_ca_system_score_gemma":0.00012410257,"threshold_uncertainty_score":0.99977255},"labels":[],"label_agreement":null},{"id":"W2369309189","doi":"","title":"Fast separation and analysis of Sudan dyes in chili products by molecular imprinted-matrix solid phase dispersion","year":2014,"lang":"en","type":"article","venue":"Science and Technology of Food Industry","topic":"Dye analysis and toxicity","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":"Science North","funders":"","keywords":"Molecularly imprinted polymer; Methacrylic acid; Ethylene glycol dimethacrylate; Molecular imprinting; Absorption (acoustics); Chemistry; Adsorption; Chromatography; Analytical Chemistry (journal); Materials science; Nuclear chemistry; Polymer; Selectivity; Monomer; Organic chemistry","score_opus":0.005932133650163627,"score_gpt":0.29673790282334245,"score_spread":0.2908057691731788,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2369309189","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":[0.9987367,0.00020776824,0.00008686814,0.0004183373,0.000006060425,0.000035334022,0.000019054118,0.000016696638,0.0004731878],"genre_scores_gemma":[0.99985427,0.000018109504,0.00007887047,0.000007844297,0.000004088471,0.0000026674077,0.0000072026123,0.000002770524,0.000024191677],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99899167,0.000008723796,0.0002494323,0.00036100508,0.00021325122,0.00017593984],"domain_scores_gemma":[0.99933064,0.000012163177,0.0001659211,0.0003040067,0.00014452313,0.000042729356],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00037421047,0.00009574031,0.00029281675,0.000641277,0.00006744409,0.0000136988965,0.00021939377,0.00028167292,0.000015477988],"category_scores_gemma":[0.00029873315,0.00008557784,0.0000280999,0.0024488072,0.0009914044,0.00013088864,0.00009397179,0.00025982255,1.731888e-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":[0.000004875904,0.00012965358,0.03461717,0.000021230793,0.00007243554,4.436224e-7,0.000055296543,0.000014430215,0.9524084,0.00043873204,0.000008219848,0.012229139],"study_design_scores_gemma":[0.0003079423,0.0001273605,0.0006912002,0.000021493865,0.00014026469,0.0000019558647,0.00040260432,0.0041721896,0.9938236,0.0001881412,0.000038418024,0.00008482635],"about_ca_topic_score_codex":0.000028459403,"about_ca_topic_score_gemma":0.000020931386,"teacher_disagreement_score":0.041415233,"about_ca_system_score_codex":0.000016032616,"about_ca_system_score_gemma":0.000048671765,"threshold_uncertainty_score":0.36528707},"labels":[],"label_agreement":null},{"id":"W2371442902","doi":"","title":"Research progress in artificial aging of brandy and Chinese liquor with physical methods","year":2014,"lang":"en","type":"article","venue":"Science and Technology of Food Industry","topic":"Color perception and design","field":"Psychology","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":"Science North","funders":"","keywords":"Biochemical engineering; Process engineering; Computer science; Pulp and paper industry; Environmental science; Engineering","score_opus":0.06780168362343097,"score_gpt":0.4696000587878945,"score_spread":0.40179837516446354,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2371442902","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":[0.9968729,0.00008891233,0.00010503572,0.0013520487,0.000037723377,0.00013767328,8.382158e-7,0.000023160756,0.001381685],"genre_scores_gemma":[0.9983104,0.0000012304203,0.0016028084,0.000013388815,0.000021631955,0.000020905212,9.615663e-8,0.0000037472385,0.000025784639],"study_design_codex":"design_other","study_design_gemma":"observational","domain_scores_codex":[0.9989809,0.00011999112,0.00014081255,0.00029828877,0.00020893262,0.000251122],"domain_scores_gemma":[0.99941164,0.00010334299,0.000054649656,0.00022178733,0.000163208,0.000045368415],"candidate_categories":["sts"],"consensus_categories":[],"category_scores_codex":[0.0021154545,0.000068777204,0.00019068338,0.000785046,0.00008938437,0.000010979095,0.00020825116,0.00025363764,0.000017295086],"category_scores_gemma":[0.00017030297,0.000050695446,0.000007758498,0.002138215,0.0048930864,0.00007569239,0.00010015714,0.0006329528,0.0000011316986],"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":[0.00013706877,0.00037553586,0.20937036,0.000028244682,0.000012812602,0.0000035858825,0.0025546697,5.6272324e-7,0.07313758,0.04234938,0.00003808157,0.6719921],"study_design_scores_gemma":[0.0023148796,0.008944032,0.8025541,0.0001936492,0.00001933836,0.00012276912,0.015352056,0.00081194815,0.11979392,0.049217787,0.00028854868,0.000386992],"about_ca_topic_score_codex":0.000011862355,"about_ca_topic_score_gemma":0.000019001633,"teacher_disagreement_score":0.6716051,"about_ca_system_score_codex":0.00000871001,"about_ca_system_score_gemma":0.000079265184,"threshold_uncertainty_score":0.997815},"labels":[],"label_agreement":null},{"id":"W2372693928","doi":"","title":"Construction of growth kinetics model of Staphylococcus aureus in dumplings fillers","year":2013,"lang":"en","type":"article","venue":"Science and Technology of Food Industry","topic":"Viral Infectious Diseases and Gene Expression in Insects","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":"Science North","funders":"","keywords":"Staphylococcus aureus; Gompertz function; Kinetics; Lag time; Chemistry; Microbiology; Growth model; Bacterial growth; Biology; Biological system; Mathematics; Physics; Bacteria","score_opus":0.008821997420001605,"score_gpt":0.22916066164611237,"score_spread":0.22033866422611076,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2372693928","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":[0.999026,0.00019335904,0.00007807958,0.00014551474,0.00004285057,0.000110773355,0.000014878573,0.0000055440737,0.00038302483],"genre_scores_gemma":[0.998836,0.000057556346,0.0010554004,0.000019227491,0.0000073515557,0.000010632748,0.0000012553824,0.0000034963443,0.000009101455],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.999317,0.0000060175526,0.00021401206,0.00019938123,0.00011948554,0.00014409931],"domain_scores_gemma":[0.9992915,0.000003786682,0.00014989838,0.00019113686,0.0003261609,0.00003754589],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00008931409,0.00007363046,0.0001278057,0.00025509798,0.00003167289,0.0000035588687,0.00019137174,0.00035102505,0.000007180791],"category_scores_gemma":[0.00015515112,0.00006741959,0.00002144141,0.0004563309,0.0016169307,0.0000104865385,0.00013151453,0.00013712769,1.5864386e-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":[0.0000062639365,0.000051985986,0.022821492,0.00002166682,0.0000069465664,6.562931e-8,0.000014089784,0.00012236877,0.9741811,0.0009944317,0.00013573791,0.0016438098],"study_design_scores_gemma":[0.00023737729,0.00065282744,0.001902988,0.000029696934,0.0000044110598,0.0000022092447,0.0003348197,0.00026400163,0.99040234,0.006089764,0.000011292034,0.000068249734],"about_ca_topic_score_codex":0.000030991043,"about_ca_topic_score_gemma":0.0000044164212,"teacher_disagreement_score":0.020918503,"about_ca_system_score_codex":0.000006000399,"about_ca_system_score_gemma":0.00012704257,"threshold_uncertainty_score":0.5957648},"labels":[],"label_agreement":null},{"id":"W2374027067","doi":"","title":"Research of removal of soybean peptide bitter by enzymolysis fermented by mixed mucedine","year":2013,"lang":"en","type":"article","venue":"Science and Technology of Food Industry","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":"Science North","funders":"","keywords":"Aspergillus oryzae; Protease; Aspergillus niger; Fermentation; Chemistry; Food science; Bitter taste; Aspergillus; Incubation; Yield (engineering); Chromatography; Enzyme; Taste; Biochemistry; Botany; Biology; Materials science","score_opus":0.01700438205841366,"score_gpt":0.2815044731495693,"score_spread":0.26450009109115563,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2374027067","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":[0.99720377,0.0008074874,0.000015124996,0.0010768477,0.000017361219,0.0001441892,0.000038708422,0.000006826001,0.0006896676],"genre_scores_gemma":[0.99914396,0.000049533755,0.0003761343,0.000025241923,0.000013161507,0.000021528029,0.00001036028,0.0000062511863,0.00035385467],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99858916,0.00003601761,0.00028918317,0.00038650283,0.0003781642,0.00032095826],"domain_scores_gemma":[0.9986949,0.000012607629,0.00017584446,0.00039262313,0.00065942405,0.00006463313],"candidate_categories":["sts"],"consensus_categories":[],"category_scores_codex":[0.00073601457,0.00011247497,0.00022557458,0.00035410744,0.000094720424,0.000009476155,0.0005050045,0.0004962851,0.000025683054],"category_scores_gemma":[0.0002840542,0.00009361035,0.000038605845,0.001116969,0.0036081185,0.00001666507,0.00035127165,0.00032237143,0.000001050673],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000011257509,0.00009978273,0.003162962,0.000013540703,0.000042533127,3.94213e-7,0.000008414554,7.6677544e-8,0.9849812,0.00008519151,0.004859119,0.006735535],"study_design_scores_gemma":[0.000261231,0.0010303123,0.00052728015,0.000025986968,0.000009322129,0.000013811985,0.0005716293,0.000008300027,0.99601054,0.00029296862,0.0011592788,0.000089355526],"about_ca_topic_score_codex":0.00008935792,"about_ca_topic_score_gemma":0.000004634505,"teacher_disagreement_score":0.01102933,"about_ca_system_score_codex":0.000011645389,"about_ca_system_score_gemma":0.0001210949,"threshold_uncertainty_score":0.9991035},"labels":[],"label_agreement":null},{"id":"W2376621744","doi":"","title":"Effects of immune function of RNA and its hydrolysates from okara","year":2013,"lang":"en","type":"article","venue":"Science and Technology of Food Industry","topic":"Veterinary medicine and infectious diseases","field":"Veterinary","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":"Science North","funders":"","keywords":"Immune system; Spleen; RNA; Hydrolysate; Immunity; Biology; Humoral immunity; Cellular immunity; Cell; Immunology; Biochemistry; Gene","score_opus":0.017570721272986364,"score_gpt":0.25753005988533156,"score_spread":0.2399593386123452,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2376621744","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":[0.9962895,0.002846688,0.0000024676162,0.00019353918,0.000089999674,0.00018126048,0.0000058779906,0.00003794813,0.00035272195],"genre_scores_gemma":[0.99984103,0.00007038615,0.000026343927,0.000018417992,0.000013798707,0.000015942154,6.695248e-7,0.000004421172,0.000008992164],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99924296,0.000014489148,0.00022943839,0.00020253958,0.00015941747,0.00015117778],"domain_scores_gemma":[0.999362,0.0000576377,0.00017013297,0.00017999107,0.00018362576,0.00004661328],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00013033903,0.000092276925,0.0002346971,0.00033711977,0.00006495778,0.000004807106,0.00016567351,0.00026506814,0.00004399003],"category_scores_gemma":[0.0002709271,0.00007696397,0.000019179024,0.00056828145,0.0011968393,0.00030913833,0.00015293388,0.00021480667,0.000002342328],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000027483766,0.000100750425,0.008510123,0.00009772861,0.00003012721,0.000002975815,0.00005235732,6.4571225e-8,0.975679,0.00025287585,0.000033020802,0.015213526],"study_design_scores_gemma":[0.0006908541,0.008573154,0.12341933,0.00021212583,0.000058592388,0.000047381895,0.0005223043,0.000060435814,0.86311746,0.0031747406,0.000025395164,0.00009822023],"about_ca_topic_score_codex":0.00009811934,"about_ca_topic_score_gemma":4.1489787e-7,"teacher_disagreement_score":0.1149092,"about_ca_system_score_codex":0.0000067649507,"about_ca_system_score_gemma":0.000056989276,"threshold_uncertainty_score":0.4409804},"labels":[],"label_agreement":null},{"id":"W2382487982","doi":"","title":"Summary of the common primary chilling of fresh poultry","year":2009,"lang":"en","type":"article","venue":"Science and Technology of Food Industry","topic":"Animal Nutrition and Physiology","field":"Agricultural and Biological Sciences","cited_by":0,"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":"Food spoilage; Food science; Horticulture; Fresh food; Dry heat; Biology; Shelf life; Materials science","score_opus":0.01594185433423935,"score_gpt":0.21933058284144422,"score_spread":0.20338872850720485,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2382487982","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":[0.99448824,0.00030342964,9.4678384e-8,0.003572862,0.000028222836,0.000069525384,0.000020639896,0.000014824093,0.0015021622],"genre_scores_gemma":[0.9996766,0.00003524439,0.000044965396,0.00021543077,0.000015584807,7.638778e-7,0.0000013452702,1.9926041e-7,0.000009903126],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.99936235,0.000014812851,0.00018076687,0.00014572033,0.00015641631,0.0001399227],"domain_scores_gemma":[0.9996009,0.000033994053,0.00015054205,0.0000766075,0.000112679234,0.000025263538],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00017994022,0.000059758033,0.00016643439,0.000037430527,0.00012344422,0.0000026471203,0.0004578508,0.0002749177,0.0000147765995],"category_scores_gemma":[0.000051940133,0.000022201128,0.000030519957,0.0010355283,0.0016638754,0.00006545577,0.00010381518,0.0002716429,1.7589544e-7],"study_design_candidate":"bench_or_experimental","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000008447554,0.00006674559,0.037603416,0.000004940882,0.0000022332836,1.0278361e-7,0.00000894107,1.9858089e-7,0.9326754,0.0042548007,0.00012393441,0.025250822],"study_design_scores_gemma":[0.00012721385,0.0012600279,0.5984852,0.000079769845,0.000006106411,0.000008881913,0.00074912194,0.0000022957431,0.38208732,0.01670831,0.00041162662,0.000074175725],"about_ca_topic_score_codex":0.000013302745,"about_ca_topic_score_gemma":0.00000625677,"teacher_disagreement_score":0.56088173,"about_ca_system_score_codex":0.0000054065454,"about_ca_system_score_gemma":0.00002652445,"threshold_uncertainty_score":0.61306185},"labels":[],"label_agreement":null},{"id":"W2382792860","doi":"","title":"Study on properties of boneprotein hydrolyzate and konjac and their applications as antifreeze in frozen carp surimi","year":2014,"lang":"en","type":"article","venue":"Science and Technology of Food Industry","topic":"Aquaculture Nutrition and Growth","field":"Agricultural and Biological Sciences","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":"Science North","funders":"","keywords":"Cryoprotectant; Chemistry; TBARS; Food science; Thiobarbituric acid; Compounding; Hydrolysate; Antioxidant; Carp; Chromatography; Biochemistry; Fish <Actinopterygii>; Lipid peroxidation; Hydrolysis; Cryopreservation; Materials science; Fishery","score_opus":0.02240401876961187,"score_gpt":0.21711023043881109,"score_spread":0.19470621166919921,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2382792860","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":[0.9966065,0.0002677697,4.051053e-7,0.0024336476,0.0000046167243,0.0003270385,0.000006913483,0.000021511898,0.00033154682],"genre_scores_gemma":[0.9998747,0.000015658678,0.000011588995,0.00004326587,0.000009937195,0.000030513113,5.290079e-7,4.4258678e-7,0.000013333134],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9993245,0.000022477023,0.0001407021,0.00026591812,0.00011414489,0.00013226373],"domain_scores_gemma":[0.9997305,0.000021520475,0.000068872854,0.00006897187,0.00007070657,0.00003937831],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00034913493,0.00008225463,0.00016114672,0.00007730426,0.00013389246,0.000014001855,0.00017628231,0.0001927255,0.0000019391118],"category_scores_gemma":[0.00006884233,0.000032031294,0.000007841747,0.00070149807,0.0011870419,0.00008270534,0.00010135168,0.00020839673,4.1753083e-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":[0.00001032352,0.00020127774,0.08503308,0.0000090402455,0.000004400926,2.804729e-7,0.00022603631,6.1810375e-8,0.8733947,0.0024943918,0.0000061602477,0.038620193],"study_design_scores_gemma":[0.00044433473,0.0027075058,0.17151047,0.000081065635,0.000006019449,0.000015049325,0.009994594,0.000009524668,0.80768037,0.0068659442,0.00052982394,0.00015532113],"about_ca_topic_score_codex":0.00006934878,"about_ca_topic_score_gemma":0.00009644011,"teacher_disagreement_score":0.086477384,"about_ca_system_score_codex":0.0000039373967,"about_ca_system_score_gemma":0.000010793135,"threshold_uncertainty_score":0.4373705},"labels":[],"label_agreement":null},{"id":"W2385011645","doi":"","title":"To find out the key points of food allergen management by analyzing the foreign warning information","year":2012,"lang":"en","type":"article","venue":"Science and Technology of Food Industry","topic":"Identification and Quantification in Food","field":"Biochemistry, Genetics and Molecular Biology","cited_by":0,"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":"Food allergens; European union; Allergen; Food labeling; Business; Snack food; Key (lock); Food products; International trade; Computer security; Computer science; Food science; Chemistry; Biology; Allergy; Immunology","score_opus":0.018061978394176077,"score_gpt":0.257609787912302,"score_spread":0.2395478095181259,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2385011645","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":[0.99434143,0.00027475442,0.0009455819,0.0023667407,0.00008784051,0.00019555604,0.000011570377,0.00000843406,0.0017680658],"genre_scores_gemma":[0.9994227,0.00003314327,0.00025076917,0.00012504205,0.000012967922,0.00002306562,0.000008027623,0.0000026518792,0.00012162652],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9992933,0.000015360585,0.0002176449,0.0001253942,0.00016855098,0.0001796934],"domain_scores_gemma":[0.9992409,0.000006604584,0.0001664258,0.0003700236,0.0001806511,0.00003544165],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000767508,0.00006590364,0.00006541084,0.00015092084,0.00021858838,0.000018652132,0.00045778306,0.0001644536,0.0000066966477],"category_scores_gemma":[0.00017015642,0.000044323493,0.000018308761,0.00051995064,0.00056761067,0.000029082266,0.00019315175,0.0001365764,0.000004892153],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000022134884,0.00011630732,0.020240942,0.00004817062,0.0001908737,3.0214967e-8,0.0020044744,0.000016613994,0.83815527,0.074196145,0.014495714,0.050513316],"study_design_scores_gemma":[0.00013358507,0.00020915167,0.0045848433,0.000012465528,0.000016224067,0.0000031661257,0.004213037,0.00001083068,0.9596138,0.00029350133,0.030827872,0.000081550344],"about_ca_topic_score_codex":0.0000010453731,"about_ca_topic_score_gemma":0.0000012669377,"teacher_disagreement_score":0.1214585,"about_ca_system_score_codex":0.0000068694917,"about_ca_system_score_gemma":0.000034055556,"threshold_uncertainty_score":0.20913853},"labels":[],"label_agreement":null},{"id":"W2387407101","doi":"","title":"Influence of edible gums on the functional properties of pork myofibrillar protein","year":2013,"lang":"en","type":"article","venue":"Science and Technology of Food Industry","topic":"Meat and Animal Product Quality","field":"Agricultural and Biological Sciences","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":"Science North","funders":"","keywords":"Myofibril; Food science; Chemistry; Carrageenan; Xanthan gum; Water holding capacity; Emulsion; Chromatography; Rheology; Biochemistry; Materials science; Composite material","score_opus":0.042985347595443785,"score_gpt":0.20760828712225163,"score_spread":0.16462293952680784,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2387407101","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":[0.99202967,0.00012292257,7.5828765e-8,0.007306728,0.000014638143,0.00022106196,0.000003332672,0.000015672855,0.0002858729],"genre_scores_gemma":[0.9998525,0.0000035798753,0.000021220058,0.000045044886,0.000022862787,0.000013150579,1.8500074e-7,2.845087e-7,0.000041184776],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9991492,0.000017629574,0.00019142836,0.0001889975,0.00030064143,0.00015208437],"domain_scores_gemma":[0.99935603,0.00002302241,0.0001412278,0.000093289294,0.00036013636,0.000026313188],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0004993047,0.000067289846,0.00012646792,0.00003606702,0.00014391381,0.000008845535,0.00032665054,0.00019227315,0.000044005636],"category_scores_gemma":[0.00043837837,0.000021200287,0.000016909189,0.00095703756,0.0023537714,0.00014301384,0.00011309502,0.0002092992,0.0000029831315],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000005374421,0.00002838827,0.008133617,0.000012357084,0.0000031555724,2.9721999e-8,0.000013511364,0.0000012325513,0.9802265,0.007469721,0.000057164212,0.004048908],"study_design_scores_gemma":[0.00002640067,0.00069139485,0.06385122,0.00007661657,0.0000016656403,0.0000019235415,0.0005712373,0.000001849154,0.9306606,0.0039926567,0.00007934903,0.000045077275],"about_ca_topic_score_codex":0.00007473961,"about_ca_topic_score_gemma":0.000003982885,"teacher_disagreement_score":0.055717606,"about_ca_system_score_codex":0.0000044233875,"about_ca_system_score_gemma":0.00004105795,"threshold_uncertainty_score":0.8672569},"labels":[],"label_agreement":null},{"id":"W2391319367","doi":"","title":"Influence of different initial pH and heating time on characteristic of the porcine bone protein hydrolysate Maillard products","year":2013,"lang":"en","type":"article","venue":"Science and Technology of Food Industry","topic":"Biochemical effects in animals","field":"Medicine","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":"Science North","funders":"","keywords":"Maillard reaction; Chemistry; Browning; Hydrolysate; Flavor; Food science; Nitrogen; Xylose; Chromatography; Biochemistry; Organic chemistry; Hydrolysis; Fermentation","score_opus":0.008539759224630052,"score_gpt":0.23733114526399599,"score_spread":0.22879138603936594,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2391319367","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":[0.99596626,0.00006200388,1.1057789e-7,0.0032779058,0.0000127785415,0.0005641609,0.0000033307847,0.000018036531,0.00009538901],"genre_scores_gemma":[0.9997824,0.0000028510271,0.000097699434,0.000062025654,0.00001265,0.000017378115,2.7584056e-7,0.0000044596645,0.000020301422],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99907243,0.000013365797,0.000243663,0.00023356633,0.00026465717,0.00017233766],"domain_scores_gemma":[0.99919105,0.00002571857,0.00020101748,0.00030826248,0.00022992784,0.000044022618],"candidate_categories":["sts"],"consensus_categories":[],"category_scores_codex":[0.00024708497,0.000097227865,0.00028598757,0.00016143972,0.000048548103,0.000003695647,0.00016520682,0.0002709227,0.0000068150684],"category_scores_gemma":[0.001503919,0.000060054303,0.000011528771,0.00060648716,0.0028879428,0.00005783131,0.00019306013,0.00044849995,8.187503e-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":[0.000017921295,0.00006286691,0.0074780574,0.00013970978,0.000007953424,6.6450315e-7,0.000023947274,1.3924809e-7,0.9885379,0.00021170863,0.000005789934,0.003513309],"study_design_scores_gemma":[0.00030861225,0.0014660326,0.06029518,0.0006065055,0.000015642956,0.00003488007,0.000028245693,0.000028392311,0.93655384,0.0006121827,0.0000018732542,0.000048643862],"about_ca_topic_score_codex":0.000006671665,"about_ca_topic_score_gemma":1.02975974e-7,"teacher_disagreement_score":0.05281712,"about_ca_system_score_codex":0.000013182479,"about_ca_system_score_gemma":0.00009342444,"threshold_uncertainty_score":0.9998256},"labels":[],"label_agreement":null},{"id":"W3149958814","doi":"","title":"Research progress in structure-activity relationship of classIIa bacteriocin producing from lactic acid bacteria","year":2013,"lang":"en","type":"article","venue":"Science and Technology of Food Industry","topic":"Enzyme Production and Characterization","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":"Agriculture and Agri-Food Canada","funders":"","keywords":"Bacteriocin; Lactic acid; Bacteria; Listeria monocytogenes; Antimicrobial; Listeria; Microbiology; Biology; Chemistry","score_opus":0.02885525631543731,"score_gpt":0.3019801823755576,"score_spread":0.2731249260601203,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3149958814","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":[0.9979454,0.0002223809,0.000005625675,0.0014861347,0.00009634583,0.00018504837,0.000010669503,0.000009339692,0.000039006096],"genre_scores_gemma":[0.9993868,0.000009990838,0.00049336953,0.000007726204,0.000045959187,0.000019561874,0.000009639504,0.000005416229,0.0000215531],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99899703,0.000052036718,0.00017860734,0.00038150567,0.00018878398,0.00020202962],"domain_scores_gemma":[0.9991156,0.000008866223,0.00012747846,0.0003383673,0.00037330383,0.000036399088],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00043501522,0.00007679134,0.000118311065,0.00035196755,0.000093635914,0.000020775082,0.00022268639,0.00043275845,0.000025264717],"category_scores_gemma":[0.0004344297,0.00007215544,0.00000910312,0.0010312817,0.0014481526,0.000045852237,0.00016208019,0.00045400014,8.324221e-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":[0.000009538651,0.000029182393,0.21314271,0.0000111612135,0.0000038905705,8.351361e-8,0.000046433754,8.350415e-8,0.7726805,0.000087412496,0.00001510153,0.0139738815],"study_design_scores_gemma":[0.00009388088,0.0001542122,0.39949974,0.000018597551,0.0000014089271,0.0000025011177,0.00018063553,0.0000033126655,0.59966946,0.000286329,0.00004796635,0.00004197058],"about_ca_topic_score_codex":0.000025398718,"about_ca_topic_score_gemma":0.00002484766,"teacher_disagreement_score":0.18635704,"about_ca_system_score_codex":0.00001884399,"about_ca_system_score_gemma":0.0002141404,"threshold_uncertainty_score":0.53357786},"labels":[],"label_agreement":null}]}