{"meta":{"query_hash":"2878bdabd6ed","filters":{"venue":"The Journal of Almaty Technological University"},"cohort_total":3,"direct_labels_cover":0,"predictions_cover":3,"exported":3,"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/2878bdabd6ed","api":"https://metacan.xera.ac/api/v1/cohort?venue=The+Journal+of+Almaty+Technological+University"},"results":[{"id":"W4312215554","doi":"10.48184/2304-568x-2022-4-99-105","title":"Research and Development of the Refreshing Whey Drinks Technology","year":2022,"lang":"en","type":"article","venue":"The Journal of Almaty Technological University","topic":"Food Industry and Aquatic Biology","field":"Agricultural and Biological Sciences","cited_by":3,"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 science; Raw material; Dairy industry; Organoleptic; Raw milk; Food technology; Business; Health benefits; Biotechnology; Chemistry; Biology","score_opus":0.06657593663273825,"score_gpt":0.23846212980501558,"score_spread":0.17188619317227732,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4312215554","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":[0.9862307,0.00012066798,0.0000068099657,0.013190081,0.00003203584,0.00007765091,0.0000034813008,0.000016151882,0.00032242457],"genre_scores_gemma":[0.999595,0.00003635035,0.0001817159,0.000028416007,0.000010892263,2.3132247e-7,3.1556266e-7,2.858709e-7,0.0001468031],"study_design_codex":"bench_or_experimental","study_design_gemma":"not_applicable","domain_scores_codex":[0.9989665,0.00032835393,0.00018352312,0.00008689924,0.00025972907,0.00017495418],"domain_scores_gemma":[0.9993298,0.00025510645,0.00021014277,0.00007753775,0.000101088546,0.000026319552],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0017787876,0.00005888283,0.00013764451,0.00004539797,0.0010640612,0.0000043911464,0.0011840911,0.00015100332,0.00014195524],"category_scores_gemma":[0.00012146308,0.000017216056,0.000033205502,0.0008181192,0.00088894914,0.00003790347,0.001356858,0.0012084517,9.4668536e-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":[0.0008449291,0.00084264646,0.052169956,0.000015312531,0.00018094882,0.000078866644,0.0009254398,0.00005801438,0.5562478,0.053843386,0.0028057226,0.331987],"study_design_scores_gemma":[0.0008636509,0.0049382513,0.1701805,0.00009403973,0.000051603416,0.001147927,0.1429667,0.000035905847,0.09064396,0.03638518,0.55232567,0.00036663833],"about_ca_topic_score_codex":0.0000116624215,"about_ca_topic_score_gemma":0.000027478642,"teacher_disagreement_score":0.5495199,"about_ca_system_score_codex":0.00006140615,"about_ca_system_score_gemma":0.000029095108,"threshold_uncertainty_score":0.8184006},"labels":[],"label_agreement":null},{"id":"W4400060264","doi":"10.48184/2304-568x-2024-2-96-103","title":"Investigation of the effect of bio-ap-irga dietary supplements on the composition and properties of yogurts","year":2024,"lang":"en","type":"article","venue":"The Journal of Almaty Technological University","topic":"Microbial Metabolites in Food Biotechnology","field":"Nursing","cited_by":1,"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":"Composition (language); Food science; Chemistry; Art","score_opus":0.02050507919924891,"score_gpt":0.21174727414773564,"score_spread":0.19124219494848674,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4400060264","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":[0.989763,0.00072483375,0.000021582557,0.008995241,0.00015119273,0.00027127875,0.000017638617,0.000029162184,0.000026063144],"genre_scores_gemma":[0.99975365,0.00010703044,0.00008438219,0.00003556747,0.000009284631,1.18975805e-7,5.327507e-7,0.000004428259,0.0000049919663],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9988834,0.00044965147,0.00027171135,0.000086974585,0.00020342051,0.00010484224],"domain_scores_gemma":[0.9990221,0.00027704626,0.0003589249,0.00025437132,0.00007237208,0.000015144135],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0008377449,0.0001059954,0.00025724276,0.00015873963,0.00011528073,0.000005133679,0.00058566197,0.00017549862,0.0000107948235],"category_scores_gemma":[0.00017385266,0.000044413086,0.00010481594,0.00043364998,0.0017171238,0.0000720933,0.00026027168,0.00049701886,6.1450817e-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":[0.0007824724,0.00002864387,0.0027014266,0.00012881884,0.00009964505,0.0000027204362,0.00025092554,0.000011338579,0.99105096,0.002201851,0.00032896473,0.0024122584],"study_design_scores_gemma":[0.00026049232,0.0013175614,0.0039049336,0.00049456715,0.00022330972,0.000048503654,0.00036455193,0.00004894331,0.9916022,0.0013423491,0.0003469056,0.000045702905],"about_ca_topic_score_codex":0.000015330677,"about_ca_topic_score_gemma":0.0000019539204,"teacher_disagreement_score":0.009990656,"about_ca_system_score_codex":0.000050568913,"about_ca_system_score_gemma":0.000011331345,"threshold_uncertainty_score":0.6326814},"labels":[],"label_agreement":null},{"id":"W4403011842","doi":"10.48184/2304-568x-2024-3-73-79","title":"Investigation of physico-chemical and microbiological parameters of traditional mongolian cheese","year":2024,"lang":"en","type":"article","venue":"The Journal of Almaty Technological University","topic":"Probiotics and Fermented Foods","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":"Food science; Environmental science; Chemistry","score_opus":0.02933643542571912,"score_gpt":0.17315944203562778,"score_spread":0.14382300660990865,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4403011842","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":[0.9979097,0.00014065226,0.000018926881,0.0017255871,0.000020987958,0.00005359028,0.000042198415,0.000018144057,0.00007016201],"genre_scores_gemma":[0.99940515,0.00018429807,0.00036600535,0.000017705941,0.000014771871,4.2577923e-8,0.0000049487257,3.4218695e-7,0.000006762998],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99947995,0.00006610687,0.00017989556,0.000081175276,0.000103303835,0.00008957718],"domain_scores_gemma":[0.9995129,0.0002174426,0.00014086398,0.000032629498,0.00005465924,0.00004147941],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0002944592,0.00007191716,0.00016997312,0.000025005453,0.00004458499,0.0000063814446,0.0002802,0.00013307655,0.000026303594],"category_scores_gemma":[0.000039164977,0.000024309378,0.0000980932,0.00028356345,0.00074019044,0.000071918956,0.0000863522,0.00024914564,6.0114434e-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":[0.00007533068,0.000049347935,0.0006749596,0.000010742032,0.000038740385,0.0000070569163,0.000040601743,0.0000021565645,0.9878226,0.0060696127,0.00011743836,0.005091428],"study_design_scores_gemma":[0.0005726641,0.0031664153,0.14946173,0.00036691915,0.0002752824,0.00039250345,0.0028566422,0.0004919447,0.77770907,0.06255476,0.0018135537,0.00033853136],"about_ca_topic_score_codex":0.000007868012,"about_ca_topic_score_gemma":9.98348e-7,"teacher_disagreement_score":0.21011354,"about_ca_system_score_codex":0.000020973108,"about_ca_system_score_gemma":0.0000082003335,"threshold_uncertainty_score":0.27272624},"labels":[],"label_agreement":null}]}