{"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":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9272804,0.0037711386,0.06247242,0.00031896774,0.00019987808,0.001367458,0.000953695,0.0005242435,0.0031117692],"genre_scores_gemma":[0.80046904,0.004471895,0.18734169,0.00015567816,0.00006375081,0.0018919058,0.0025837654,0.00021172287,0.0028105963],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99814236,0.00044641615,0.000246784,0.00026635203,0.00071360095,0.00018449982],"domain_scores_gemma":[0.99944013,0.00014616901,0.00010258072,0.000040603256,0.0002191607,0.000051422525],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0015446307,0.0017507758,0.0013040347,0.00093103613,0.00037405425,0.00084905024,0.00062447117,0.00066071376,0.0007276374],"category_scores_gemma":[0.0016565779,0.00043562122,0.00075496413,0.0008879234,0.00029319752,0.0004994691,0.00054093834,0.00069854787,0.00046618545],"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":[0.00016271435,0.00011665758,0.00030293554,0.00013548542,0.000010182806,0.000045666646,0.000029040446,0.00046065194,0.9951977,0.000056428926,0.00005394637,0.0034285658],"study_design_scores_gemma":[0.000016978303,0.00038715644,0.001213049,0.000016669392,0.000027160815,0.000036095895,0.00003930279,0.0011670091,0.99574584,0.000026013879,0.0013051298,0.000019599729],"about_ca_topic_score_codex":0.0011150318,"about_ca_topic_score_gemma":0.0013061037,"teacher_disagreement_score":0.0017507758,"about_ca_system_score_codex":0.0004119753,"about_ca_system_score_gemma":0.00068358216,"threshold_uncertainty_score":0.008168876},"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":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9975356,0.0004215583,0.00082511926,0.000015331803,0.00000917557,0.000021155507,0.00034817573,0.000015693307,0.0008081556],"genre_scores_gemma":[0.99849427,0.00012056893,0.0006172234,0.000011405318,0.000006334439,0.000014577125,0.00037013122,0.000003895403,0.00036162508],"study_design_codex":"observational","study_design_gemma":"observational","domain_scores_codex":[0.9995029,0.000110098066,0.000046518973,0.00011182322,0.00016549144,0.00006323606],"domain_scores_gemma":[0.9984471,0.0005333596,0.0003312536,0.000074779,0.00048871303,0.00012481384],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000622977,0.00031323844,0.00026604987,0.0012402725,0.00019331765,0.000415254,0.00012459977,0.0001997476,0.0020120917],"category_scores_gemma":[0.0017173543,0.00014743036,0.0005449618,0.0012372077,0.0002309643,0.00018335329,0.00024165268,0.00025509906,0.00030234235],"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":[0.0011390559,0.00013795852,0.93259335,0.00022656946,0.0009291695,0.00022382759,0.00031003542,0.00047274076,0.0451603,0.000088015346,0.00022266172,0.018496277],"study_design_scores_gemma":[0.000004240707,0.00039162755,0.9944549,0.0000050639396,0.00009978395,0.0001525362,0.00015576843,0.0006064674,0.0037439528,0.000049853046,0.00032427395,0.0000115460625],"about_ca_topic_score_codex":0.0022445675,"about_ca_topic_score_gemma":0.0026760346,"teacher_disagreement_score":0.0022445675,"about_ca_system_score_codex":0.00017195297,"about_ca_system_score_gemma":0.00017873221,"threshold_uncertainty_score":0.0067311525},"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":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9970379,0.0013797943,0.00063961936,0.00004825522,0.000025826423,0.000025079811,0.000109017594,0.000018181698,0.0007163376],"genre_scores_gemma":[0.9940943,0.0010384732,0.0031339098,0.00010260932,0.000014823482,0.000043823416,0.0002276394,0.000015332174,0.0013291817],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99972373,0.00008422676,0.000050220955,0.000050148017,0.000054192584,0.000037419482],"domain_scores_gemma":[0.99961734,0.00011268554,0.00009445322,0.000012970676,0.00009570249,0.00006675048],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00027879223,0.00057907356,0.00032391417,0.00018740159,0.00010325728,0.00023448076,0.00016552267,0.0003161426,0.00091117533],"category_scores_gemma":[0.00062181905,0.00018852852,0.00021707533,0.00016878724,0.000178937,0.00033307294,0.00019812732,0.00039087003,0.00015147087],"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":[0.0002359907,0.000028730226,0.00020996532,0.00006537369,0.000010718892,0.000027982938,0.000026268439,0.000034611436,0.99849606,0.000010953782,0.000009050761,0.00084416865],"study_design_scores_gemma":[0.0000114236345,0.0006347287,0.003734256,0.000010504283,0.00003630818,0.00004986166,0.000038417864,0.0003347616,0.99449676,0.000012699774,0.0006304201,0.00000991166],"about_ca_topic_score_codex":0.0005824224,"about_ca_topic_score_gemma":0.0010146907,"teacher_disagreement_score":0.00091117533,"about_ca_system_score_codex":0.00013687454,"about_ca_system_score_gemma":0.00014553152,"threshold_uncertainty_score":0.0030481815},"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":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99864393,0.0003565052,0.0005839201,0.00001894752,0.0000073606966,0.0000099914805,0.000073801006,0.000010815314,0.00029464962],"genre_scores_gemma":[0.9971867,0.00036298865,0.0015037172,0.000045400786,0.000006192271,0.000012078984,0.00027475285,0.000023548026,0.00058463233],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99986196,0.000028627373,0.000014539435,0.000029162198,0.000033239226,0.00003248287],"domain_scores_gemma":[0.9998466,0.000031775096,0.000046629593,0.000012522352,0.000029237326,0.000033272398],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00020021705,0.00047522155,0.00022888108,0.00015234489,0.000107399836,0.00023963477,0.00012813299,0.00022104513,0.0005796915],"category_scores_gemma":[0.00032964634,0.00013193324,0.00027553434,0.00019259406,0.0001810659,0.00028577776,0.00012376517,0.00043391844,0.00010475724],"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":[0.000105920495,0.000015459205,0.00011324556,0.000023222687,0.0000051398624,0.000022591727,0.000012978139,0.000028119855,0.99929345,0.000012269001,0.0000038387534,0.00036381677],"study_design_scores_gemma":[0.0000042173897,0.0003090388,0.004378342,0.000003504063,0.00002093798,0.000076779324,0.000021226286,0.0002860473,0.9944754,0.000011879828,0.0004070054,0.000005610456],"about_ca_topic_score_codex":0.00049299205,"about_ca_topic_score_gemma":0.0005793295,"teacher_disagreement_score":0.0005796915,"about_ca_system_score_codex":0.00014434462,"about_ca_system_score_gemma":0.00010943645,"threshold_uncertainty_score":0.0019392371},"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":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9861412,0.00667433,0.0045169992,0.00017888783,0.00012066538,0.00010497606,0.00024658075,0.000060194212,0.0019562738],"genre_scores_gemma":[0.9893227,0.0036224204,0.0049975174,0.00018258343,0.000048764217,0.00007006575,0.0003024467,0.000027791797,0.0014257919],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99970895,0.000048162736,0.000031692707,0.00007095868,0.000096049036,0.00004412847],"domain_scores_gemma":[0.99973303,0.00006924491,0.00007020602,0.000013219076,0.00008160656,0.00003270162],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00037042348,0.0003221142,0.00028319051,0.0002087694,0.00013761736,0.00029549614,0.00016229322,0.00024029668,0.00092564855],"category_scores_gemma":[0.00066442165,0.00014942548,0.00023559362,0.00016079309,0.00014980383,0.00039166558,0.00020825172,0.0005050806,0.00020422145],"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":[0.0004107374,0.00008988958,0.0005575706,0.00019474214,0.000020707323,0.00009296588,0.000050765444,0.00008833468,0.9948782,0.000051600546,0.00006529499,0.0034991263],"study_design_scores_gemma":[0.000026178888,0.00088094483,0.0027853255,0.000011900816,0.00003896505,0.00015701598,0.000033052875,0.00046594135,0.9940117,0.000031078,0.0015498133,0.0000080324535],"about_ca_topic_score_codex":0.0005203146,"about_ca_topic_score_gemma":0.0005454921,"teacher_disagreement_score":0.00092564855,"about_ca_system_score_codex":0.00015521648,"about_ca_system_score_gemma":0.0002005254,"threshold_uncertainty_score":0.00309664},"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":"other","genre_gemma":"review","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"review","genre_consensus":null,"domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.048917133,0.03362989,0.009047841,0.11013238,0.0022926365,0.0009377367,0.0030877758,0.00084673177,0.79110795],"genre_scores_gemma":[0.2461468,0.028091632,0.019771673,0.03014886,0.00042920557,0.00020475498,0.0022308945,0.00016720606,0.672809],"study_design_codex":"not_applicable","study_design_gemma":"not_applicable","domain_scores_codex":[0.99504787,0.00017294643,0.00016493788,0.00035298453,0.0034459792,0.0008152402],"domain_scores_gemma":[0.994668,0.00013356715,0.00038777012,0.00014249724,0.003628456,0.0010397346],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0018217231,0.00038615323,0.00018192841,0.0020498713,0.00639745,0.0041813166,0.0015920034,0.0015804681,0.009070381],"category_scores_gemma":[0.0024792454,0.00038304942,0.00033482528,0.0020469849,0.0022914351,0.0013576865,0.0016081663,0.002194569,0.0014755264],"study_design_candidate":"not_applicable","study_design_consensus":"not_applicable","about_ca_topic_candidate":true,"about_ca_topic_consensus":true,"about_ca_system_candidate":true,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00012152135,0.00028131244,0.012352696,0.000644039,0.00003345565,0.001958628,0.003144743,0.001408561,0.022691013,0.19693662,0.38067168,0.37975574],"study_design_scores_gemma":[0.0000068534496,0.000026795593,0.00789039,0.00009078052,0.0000074935506,0.000119656244,0.0004813874,0.0002461977,0.0027198803,0.0014304987,0.9869445,0.000035449408],"about_ca_topic_score_codex":0.96975416,"about_ca_topic_score_gemma":0.98030555,"teacher_disagreement_score":0.9291141,"about_ca_system_score_codex":0.07088592,"about_ca_system_score_gemma":0.2022567,"threshold_uncertainty_score":0.5143157},"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":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9955295,0.0012645148,0.0025067723,0.00003650401,0.000024107669,0.000017119122,0.000040281368,0.000042445583,0.00053876906],"genre_scores_gemma":[0.9938445,0.0011783631,0.0037687197,0.000034466364,0.000008421108,0.00001843181,0.00007443052,0.000013784055,0.0010589113],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99989545,0.000014354967,0.000013122853,0.000025345138,0.000031046467,0.000020714644],"domain_scores_gemma":[0.99988365,0.000032435593,0.000040799678,0.0000063579705,0.00002367372,0.000013054744],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00013976742,0.0003665431,0.00018006389,0.0001158642,0.000078171906,0.00013778411,0.00015266203,0.00022899064,0.0007251498],"category_scores_gemma":[0.0002998398,0.00013086946,0.00022452809,0.00014076881,0.00010500877,0.00022442835,0.00010899966,0.00023384001,0.00012402236],"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":[0.00004974043,0.00001013503,0.000044362238,0.000042504482,0.0000046764053,0.000028696959,0.0000081971,0.000045638335,0.99886477,0.000009635543,0.0000071029076,0.00088457164],"study_design_scores_gemma":[0.0000035275818,0.00015673986,0.00072855956,0.000001915659,0.000012092463,0.000029355237,0.000005528456,0.0002388621,0.99851185,0.0000024155167,0.000306875,0.0000021460173],"about_ca_topic_score_codex":0.00058945565,"about_ca_topic_score_gemma":0.00081455556,"teacher_disagreement_score":0.0007251498,"about_ca_system_score_codex":0.00014808396,"about_ca_system_score_gemma":0.00009641101,"threshold_uncertainty_score":0.0024258494},"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":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.82782024,0.007400708,0.16035073,0.000153343,0.0000606829,0.00017509933,0.00044968948,0.0006484699,0.002940936],"genre_scores_gemma":[0.866043,0.0044617536,0.12302584,0.00010524929,0.000028033885,0.00021774472,0.00064445526,0.00005555618,0.0054183947],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99981004,0.000026893302,0.000010017773,0.00004408506,0.00008752548,0.000021540836],"domain_scores_gemma":[0.9999119,0.000022641654,0.00001778656,0.00000758574,0.0000260422,0.000014084665],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00028338362,0.00049577263,0.00029650444,0.00038849955,0.00013073215,0.00019212581,0.00018538407,0.00024636672,0.00053460925],"category_scores_gemma":[0.00019785887,0.00023858197,0.0002343661,0.00028320187,0.00020324977,0.00029746883,0.00023674042,0.0006002795,0.00030759495],"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":[0.000013482366,0.0000075380503,0.0001285381,0.00002402034,0.0000032026844,0.00001725602,0.000009544695,0.0000582464,0.9974613,0.00006953082,0.00001570127,0.0021916537],"study_design_scores_gemma":[0.0000018393938,0.00006712365,0.0008419954,0.0000021839676,0.000005248223,0.00005838704,0.00000489329,0.00085777894,0.997561,0.000027878428,0.0005675407,0.0000041963763],"about_ca_topic_score_codex":0.0005329481,"about_ca_topic_score_gemma":0.00093474204,"teacher_disagreement_score":0.00053460925,"about_ca_system_score_codex":0.0002679599,"about_ca_system_score_gemma":0.00025478745,"threshold_uncertainty_score":0.0019441247},"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":"review","genre_gemma":"review","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"review","genre_consensus":"review","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.38759518,0.38903075,0.1438564,0.007057393,0.0014041094,0.00027010287,0.00017475079,0.00028754276,0.07032362],"genre_scores_gemma":[0.6600427,0.24654825,0.074547805,0.0015648593,0.00074763346,0.00029041263,0.00014664675,0.000064601685,0.016047107],"study_design_codex":"design_other","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9995807,0.00008412834,0.000027793581,0.00011279086,0.00015803923,0.00003657769],"domain_scores_gemma":[0.99953365,0.00016950213,0.000049576236,0.000028386548,0.00017916878,0.000039746184],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0011003636,0.00043491338,0.00038209555,0.00076828967,0.00041793147,0.0007552822,0.0005502077,0.000525782,0.0021317343],"category_scores_gemma":[0.0009304313,0.00014821166,0.0005839042,0.0006261196,0.00080758857,0.001915219,0.00056197075,0.00064599945,0.00022066043],"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":[0.0002895322,0.00068644417,0.011660957,0.006450327,0.00016036599,0.0001997794,0.0019364689,0.002443533,0.12370856,0.055585697,0.0043010837,0.7925773],"study_design_scores_gemma":[0.0002454939,0.0066422313,0.11356758,0.002364604,0.0011821808,0.002147973,0.0054076635,0.044184152,0.25774267,0.10716367,0.4588944,0.0004574478],"about_ca_topic_score_codex":0.0014776052,"about_ca_topic_score_gemma":0.0011748647,"teacher_disagreement_score":0.0021317343,"about_ca_system_score_codex":0.0007074677,"about_ca_system_score_gemma":0.001114038,"threshold_uncertainty_score":0.007131338},"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":"methods","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":null,"domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.35513368,0.0014096186,0.62208116,0.00038757935,0.0001238289,0.00012635626,0.00095724664,0.001564186,0.0182164],"genre_scores_gemma":[0.95648926,0.0009505724,0.027718753,0.000056686156,0.000020596748,0.00026215287,0.00071257784,0.00009490238,0.013694444],"study_design_codex":"simulation_or_modeling","study_design_gemma":"simulation_or_modeling","domain_scores_codex":[0.99977595,0.00001644761,0.000012551045,0.00008713058,0.00007265453,0.00003522943],"domain_scores_gemma":[0.99986184,0.000039293252,0.000027955286,0.000009324843,0.000052360305,0.000009206103],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00018314099,0.0007904103,0.0005954686,0.0004812885,0.0003145834,0.00070786057,0.0009091699,0.00093876827,0.0016005359],"category_scores_gemma":[0.00040606005,0.00036131387,0.0009175828,0.00031022754,0.00029594018,0.0006638843,0.0003536634,0.0005267288,0.0005599158],"study_design_candidate":"simulation_or_modeling","study_design_consensus":"simulation_or_modeling","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00013420497,0.000065501285,0.002948089,0.00021815569,0.000037433183,0.00050834945,0.00022823502,0.83612525,0.14025547,0.007917237,0.0004700807,0.01109191],"study_design_scores_gemma":[0.0000040065966,0.000023898223,0.0003852023,0.000003929477,0.000011239673,0.000041051306,0.000014554291,0.99117017,0.007066293,0.0006654505,0.0006044916,0.000009661208],"about_ca_topic_score_codex":0.009934106,"about_ca_topic_score_gemma":0.0032813512,"teacher_disagreement_score":0.009934106,"about_ca_system_score_codex":0.00076132943,"about_ca_system_score_gemma":0.0006166253,"threshold_uncertainty_score":0.019752562},"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":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99356174,0.0030751876,0.002729393,0.00004343729,0.000018606152,0.000025751136,0.0000890042,0.000024178109,0.00043268688],"genre_scores_gemma":[0.98668784,0.0023005686,0.008506928,0.000059628346,0.000014247779,0.00003278454,0.0002792456,0.0000262493,0.0020924755],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99978787,0.000027060085,0.000018348435,0.000051069903,0.000073827854,0.000041865896],"domain_scores_gemma":[0.9999008,0.000017313143,0.000035656092,0.000007987911,0.000019536361,0.000018678187],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00021845024,0.0004708123,0.00057173107,0.0002250519,0.000107176806,0.00038616871,0.00019930357,0.0002786623,0.00056542654],"category_scores_gemma":[0.0002763088,0.00015203403,0.00051574426,0.00020913959,0.00012273602,0.00048191927,0.00024104727,0.000408582,0.00018573349],"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":[0.000085059146,0.000018020808,0.000111960304,0.000065530454,0.000005269034,0.000026156458,0.000007759921,0.000030383431,0.9982527,0.000010201886,0.0000065594827,0.0013804219],"study_design_scores_gemma":[0.000009240529,0.00038658004,0.0014547878,0.000006695467,0.000016606087,0.000076910284,0.00001704518,0.00033321054,0.9972172,0.0000063423213,0.00047116878,0.000004124076],"about_ca_topic_score_codex":0.00037825565,"about_ca_topic_score_gemma":0.0005750048,"teacher_disagreement_score":0.00057173107,"about_ca_system_score_codex":0.00014701721,"about_ca_system_score_gemma":0.00014914421,"threshold_uncertainty_score":0.001891613},"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":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99465925,0.0029291322,0.00090039027,0.000025217076,0.00003021349,0.00003048797,0.00022906552,0.000019652605,0.0011766485],"genre_scores_gemma":[0.99521846,0.001254571,0.0011008155,0.000046079535,0.000017815835,0.000042468637,0.00046634267,0.000010224512,0.0018433387],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999058,0.000021375028,0.000010722507,0.000019812307,0.0000230007,0.000019232235],"domain_scores_gemma":[0.99988127,0.000030149151,0.00003619199,0.000009155168,0.000016957152,0.000026228532],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00015281685,0.00058634166,0.00019689571,0.00026848822,0.00008264417,0.00012098407,0.00008382129,0.00016646442,0.0012164783],"category_scores_gemma":[0.00014527793,0.00010216279,0.0003032043,0.00011471482,0.00017585253,0.00018074508,0.000094570496,0.000339111,0.0001617377],"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":[0.0003331752,0.000042179017,0.00020735298,0.000054018776,0.0000088181205,0.0000190777,0.000012101593,0.000049863193,0.99766123,0.000018293627,0.000008350198,0.0015856278],"study_design_scores_gemma":[0.000015283247,0.0023812123,0.005495713,0.0000065832614,0.000040482304,0.000076843535,0.00002751811,0.0001866236,0.9909106,0.000022133027,0.0008307777,0.0000063282537],"about_ca_topic_score_codex":0.00020438137,"about_ca_topic_score_gemma":0.0002601212,"teacher_disagreement_score":0.0012164783,"about_ca_system_score_codex":0.00007456824,"about_ca_system_score_gemma":0.00009100411,"threshold_uncertainty_score":0.004069507},"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":"review","genre_gemma":"review","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"review","genre_consensus":"review","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.22603264,0.40977743,0.024395784,0.005843026,0.010718344,0.0014813368,0.036430154,0.0017274718,0.28359368],"genre_scores_gemma":[0.34286898,0.24754949,0.020374687,0.0026687915,0.0026289858,0.00049817446,0.036930438,0.00025692588,0.34622356],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.9997285,0.000025424177,0.000041235173,0.00005190713,0.00012033441,0.000032608015],"domain_scores_gemma":[0.99971503,0.000025292758,0.000058414425,0.000016313019,0.00013448362,0.000050500035],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00020823027,0.0007077243,0.00039996312,0.00083026895,0.000405146,0.00066273153,0.0004254867,0.0003442872,0.023197234],"category_scores_gemma":[0.00043868617,0.00010318189,0.00035385563,0.0008692958,0.000112240086,0.00035860343,0.00036530555,0.000352106,0.009530805],"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":[0.001351361,0.0001768222,0.008447629,0.006576202,0.00006903805,0.0012248916,0.00020768784,0.00038557558,0.06361995,0.0013378494,0.057326753,0.8592762],"study_design_scores_gemma":[0.000031109725,0.0014843765,0.05698493,0.0010170132,0.000115537056,0.0037662073,0.0003144432,0.0003629142,0.037006553,0.00078753673,0.89809424,0.000035068988],"about_ca_topic_score_codex":0.0030484523,"about_ca_topic_score_gemma":0.0046161995,"teacher_disagreement_score":0.023197234,"about_ca_system_score_codex":0.00044162115,"about_ca_system_score_gemma":0.00064188056,"threshold_uncertainty_score":0.077602506},"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":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99546415,0.0026196572,0.0010386341,0.00004064693,0.000019099476,0.000021999847,0.0001734437,0.000016580341,0.000605818],"genre_scores_gemma":[0.9916842,0.0017235859,0.0029608519,0.0000764269,0.0000138121395,0.000043337513,0.00031059436,0.000021412052,0.0031657792],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998481,0.000018401235,0.0000148682175,0.00003964446,0.000050880466,0.000028050938],"domain_scores_gemma":[0.9998253,0.000019454235,0.000059081507,0.000011374425,0.00005233223,0.000032433574],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00026807078,0.00040939593,0.00026755754,0.00039185348,0.0002063353,0.00027063934,0.0001643178,0.0002489212,0.0007841999],"category_scores_gemma":[0.00022927421,0.00014846357,0.00038866457,0.00019825943,0.00022658274,0.00032350063,0.00017902182,0.00050894544,0.00010800939],"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":[0.00020179483,0.000033592114,0.00054164435,0.0001370334,0.00001773827,0.00003808962,0.00004106069,0.00005650084,0.9969651,0.000029246772,0.000018938375,0.0019192589],"study_design_scores_gemma":[0.0000098147875,0.0014786655,0.020583872,0.000026895994,0.000092196875,0.00016851809,0.00012847084,0.0003086876,0.9749083,0.000037434238,0.0022381118,0.000019156696],"about_ca_topic_score_codex":0.0012948909,"about_ca_topic_score_gemma":0.0024945673,"teacher_disagreement_score":0.0012948909,"about_ca_system_score_codex":0.00018164588,"about_ca_system_score_gemma":0.00019630464,"threshold_uncertainty_score":0.0026233792},"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":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.97864425,0.0006189416,0.015651044,0.0005796779,0.00005591365,0.000088002605,0.0004997495,0.00006356321,0.0037989183],"genre_scores_gemma":[0.9940502,0.00020092698,0.0045057754,0.00007796601,0.000019845234,0.000021319944,0.00026227272,0.0000068789373,0.0008548294],"study_design_codex":"observational","study_design_gemma":"observational","domain_scores_codex":[0.9991685,0.0003208301,0.000052764262,0.00018142552,0.00016084942,0.00011568105],"domain_scores_gemma":[0.9965509,0.0017854932,0.00087277335,0.00026300325,0.00039806147,0.00012963206],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0024661266,0.00043993184,0.00027520617,0.0011299024,0.00032562297,0.0008688825,0.00019759155,0.00032913574,0.002167989],"category_scores_gemma":[0.004694318,0.000106979634,0.00051321485,0.0009919448,0.00037035922,0.0011182273,0.00035368346,0.00063268025,0.00038779373],"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":[0.0005166229,0.00036957834,0.859491,0.0002713686,0.0004582021,0.00016153921,0.00094213895,0.004166568,0.016399411,0.002278168,0.0013998485,0.113545686],"study_design_scores_gemma":[0.000013019995,0.00047413463,0.9656371,0.00004093805,0.00025218062,0.00011391946,0.002494142,0.013552141,0.010459068,0.0027586303,0.004171096,0.000033651093],"about_ca_topic_score_codex":0.002722155,"about_ca_topic_score_gemma":0.0030968192,"teacher_disagreement_score":0.002722155,"about_ca_system_score_codex":0.0003486925,"about_ca_system_score_gemma":0.0006261942,"threshold_uncertainty_score":0.013042271},"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":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99755245,0.0015551898,0.0003457837,0.00003140608,0.000020714408,0.000012273513,0.000062455474,0.00000897797,0.00041069428],"genre_scores_gemma":[0.99588686,0.0013251991,0.0018858702,0.000053825286,0.00001434994,0.000017642498,0.00008708731,0.000008669572,0.00072037225],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998363,0.000060444214,0.000019675776,0.000028881526,0.000028191884,0.000026402246],"domain_scores_gemma":[0.99965894,0.00014075873,0.00007495671,0.0000136304425,0.0000477675,0.00006391961],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00026642834,0.00062249595,0.0003511213,0.00020118018,0.000120876735,0.00024754516,0.00011637665,0.0003098938,0.0009217686],"category_scores_gemma":[0.0005722032,0.00019784283,0.00027084482,0.00016384764,0.00023937123,0.0002680401,0.00016976554,0.0004195451,0.00008168663],"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":[0.00049691583,0.000045895882,0.00011462186,0.00013115919,0.000012535682,0.0000413845,0.000020903874,0.00008375891,0.99786,0.000017868746,0.000007934798,0.0011670709],"study_design_scores_gemma":[0.00002846303,0.0014114107,0.0031827113,0.00001802093,0.00005658989,0.000056009172,0.00003604356,0.0003613809,0.99414754,0.000017720016,0.0006755639,0.000008528711],"about_ca_topic_score_codex":0.0003465941,"about_ca_topic_score_gemma":0.0005713214,"teacher_disagreement_score":0.0009217686,"about_ca_system_score_codex":0.00012784022,"about_ca_system_score_gemma":0.000113916896,"threshold_uncertainty_score":0.0030835867},"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":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9937875,0.0021269955,0.002616223,0.000046655274,0.000030041003,0.000042143536,0.00018623883,0.000039226765,0.0011248323],"genre_scores_gemma":[0.99480754,0.0009861408,0.0030533753,0.00006087135,0.000013177869,0.000041308063,0.000222183,0.00001598639,0.0007994439],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9996878,0.000087852364,0.000024348585,0.00006103926,0.00006837996,0.000070595],"domain_scores_gemma":[0.9995834,0.00014837067,0.00012453628,0.00001675743,0.00007167925,0.000055195385],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0005804313,0.00060755137,0.00028066096,0.00025096082,0.00011192715,0.00037800043,0.00013272972,0.00028034084,0.0011600819],"category_scores_gemma":[0.00069837447,0.00019385977,0.00038661514,0.00022027426,0.00023865794,0.00045072014,0.0001555104,0.00044164155,0.00021822022],"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":[0.000498478,0.00005121568,0.0008972514,0.00014345859,0.000018035942,0.00008068446,0.00006776511,0.00020521785,0.995682,0.000043644508,0.000026565152,0.0022856498],"study_design_scores_gemma":[0.0000128304,0.0008500819,0.0062188217,0.000012655466,0.000031852695,0.00007434285,0.000054985685,0.00043130986,0.9918487,0.000033198536,0.00041870816,0.000012511807],"about_ca_topic_score_codex":0.00032641742,"about_ca_topic_score_gemma":0.0003620007,"teacher_disagreement_score":0.0011600819,"about_ca_system_score_codex":0.00015984652,"about_ca_system_score_gemma":0.00015082995,"threshold_uncertainty_score":0.0038808584},"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":"review","genre_gemma":"review","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"review","genre_consensus":"review","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.40598395,0.5583189,0.017271109,0.0018390061,0.00022655103,0.000065359796,0.00034292723,0.000078988276,0.015873266],"genre_scores_gemma":[0.5739014,0.40458786,0.013093771,0.0006335952,0.0002210954,0.0000577199,0.0009803113,0.000027267342,0.0064969794],"study_design_codex":"bench_or_experimental","study_design_gemma":"not_applicable","domain_scores_codex":[0.9997459,0.00004475512,0.000024671828,0.000049641698,0.000098945806,0.000036054982],"domain_scores_gemma":[0.999785,0.000054375556,0.000056747285,0.0000081182725,0.00006898939,0.000026794938],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0005253572,0.00035583513,0.00041364328,0.00073785766,0.00023335202,0.0006856207,0.00026059087,0.00037084502,0.00067158975],"category_scores_gemma":[0.0004979766,0.00016200704,0.00043896458,0.00092381594,0.00022442835,0.0008196898,0.00030450238,0.00067144964,0.00021601099],"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":[0.00032015916,0.0002892786,0.005293542,0.0036557326,0.00007857818,0.0005638373,0.00035495954,0.0022370673,0.80477387,0.0054716,0.0011050153,0.17585634],"study_design_scores_gemma":[0.000074621326,0.0026998827,0.025114823,0.00037486857,0.00043578135,0.0028442135,0.00067865074,0.006153757,0.77134275,0.005253462,0.18491355,0.00011354049],"about_ca_topic_score_codex":0.0007695675,"about_ca_topic_score_gemma":0.00044506838,"teacher_disagreement_score":0.0007695675,"about_ca_system_score_codex":0.00051540957,"about_ca_system_score_gemma":0.0005612853,"threshold_uncertainty_score":0.0037395954},"labels":[],"label_agreement":null}]}