{"meta":{"query_hash":"5860b6847cfc","filters":{"venue":"Trends in Food Science & Technology"},"cohort_total":158,"direct_labels_cover":0,"predictions_cover":158,"exported":158,"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/5860b6847cfc","api":"https://metacan.xera.ac/api/v1/cohort?venue=Trends+in+Food+Science+%26+Technology"},"results":[{"id":"W1990440588","doi":"10.1016/j.tifs.2005.12.011","title":"Food protein-based materials as nutraceutical delivery systems","year":2006,"lang":"en","type":"article","venue":"Trends in Food Science & Technology","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":1150,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Université Laval","funders":"Natural Sciences and Engineering Research Council of Canada; Fonds Québécois de la Recherche sur la Nature et les Technologies","keywords":"Nutraceutical; Food protein; Nanotechnology; Chemistry; Food products; Functional food; Food science; Biochemical engineering; Biotechnology; Materials science; Biology; Engineering","score_opus":0.028872741497342282,"score_gpt":0.2520976307608591,"score_spread":0.22322488926351683,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1990440588","genre_codex":"empirical","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":[0.7766878,0.053213093,0.14096603,0.0016981487,0.0010730562,0.0003250543,0.00043014754,0.0013579088,0.024248725],"genre_scores_gemma":[0.92959476,0.013357438,0.040011395,0.00068498135,0.00015452405,0.00023735357,0.00030818264,0.00011018468,0.015541301],"study_design_codex":"bench_or_experimental","study_design_gemma":"theoretical_or_conceptual","domain_scores_codex":[0.99988914,0.000029812009,0.000005666993,0.000023697317,0.00003354809,0.000018162002],"domain_scores_gemma":[0.9999434,0.000017947288,0.000011174811,0.0000039769316,0.000013214823,0.000010237279],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0003310974,0.00041776735,0.0002954598,0.00032348582,0.00020253612,0.0005398227,0.00037572466,0.0007990923,0.0013675361],"category_scores_gemma":[0.00017479467,0.00026711915,0.00025854423,0.0001516758,0.00023815084,0.00074346195,0.0003515396,0.0005555276,0.0010347837],"study_design_candidate":"theoretical_or_conceptual","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":[0.00006843938,0.000029663903,0.000027450378,0.00019186047,0.000009646305,0.00007400019,0.000023793667,0.00024000884,0.9880607,0.0021655478,0.00028219042,0.00882663],"study_design_scores_gemma":[0.000019189281,0.00020851243,0.00020728257,0.0000135384535,0.000021222515,0.00015007434,0.00001303879,0.0014960499,0.9839499,0.00046444044,0.013449416,0.0000071693617],"about_ca_topic_score_codex":0.000097561126,"about_ca_topic_score_gemma":0.00013466827,"teacher_disagreement_score":0.0013675361,"about_ca_system_score_codex":0.00029525705,"about_ca_system_score_gemma":0.000087479806,"threshold_uncertainty_score":0.004574895},"labels":[],"label_agreement":null},{"id":"W1990967090","doi":"10.1016/j.tifs.2010.11.002","title":"Canola proteins: composition, extraction, functional properties, bioactivity, applications as a food ingredient and allergenicity – A practical and critical review","year":2010,"lang":"en","type":"article","venue":"Trends in Food Science & Technology","topic":"Protein Hydrolysis and Bioactive Peptides","field":"Biochemistry, Genetics and Molecular Biology","cited_by":279,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Université Laval","funders":"","keywords":"Canola; Ingredient; Nutraceutical; Rapeseed; Food science; Functional food; Food industry; Biotechnology; Novel food; Composition (language); Food products; Chemistry; Biochemical engineering; Biology; Engineering","score_opus":0.0331702960252433,"score_gpt":0.3180277710854149,"score_spread":0.2848574750601716,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1990967090","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":[0.002202007,0.99495053,0.0013613679,0.00073487894,0.00016249454,0.000014295558,0.000018870678,0.000008345049,0.0005472436],"genre_scores_gemma":[0.0064299046,0.9897738,0.0019427447,0.0003243307,0.0005793872,0.000018090608,0.00006360114,0.0000059798554,0.00086227356],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.9994079,0.00006450354,0.0000895542,0.000097135475,0.00029722176,0.000043690547],"domain_scores_gemma":[0.99862254,0.00072226394,0.0001928934,0.00004285986,0.00037422223,0.000045238783],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0021301392,0.0014614711,0.001856452,0.0016831789,0.00037155082,0.0015494471,0.0010511156,0.0017699912,0.0010171467],"category_scores_gemma":[0.0013386115,0.00051897357,0.0005159417,0.0016386807,0.0010935673,0.0033523317,0.00063369324,0.0019603092,0.00087081373],"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":[0.0004033844,0.00025790156,0.00047556637,0.015242231,0.00011232886,0.00034216017,0.00012660863,0.0010089697,0.16479108,0.002557471,0.004902214,0.8097801],"study_design_scores_gemma":[0.00009673775,0.0011127366,0.0038253537,0.0024441346,0.0005987405,0.0047340016,0.0005132427,0.0016397526,0.23821898,0.007538102,0.73911643,0.00016172507],"about_ca_topic_score_codex":0.00081737415,"about_ca_topic_score_gemma":0.0011594959,"teacher_disagreement_score":0.0021301392,"about_ca_system_score_codex":0.0007616008,"about_ca_system_score_gemma":0.0008482141,"threshold_uncertainty_score":0.011265397},"labels":[],"label_agreement":null},{"id":"W2013158158","doi":"10.1016/j.tifs.2012.12.002","title":"Radiation processing of food proteins – A review on the recent developments","year":2013,"lang":"en","type":"review","venue":"Trends in Food Science & Technology","topic":"Radiation Effects and Dosimetry","field":"Agricultural and Biological Sciences","cited_by":127,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Guelph","funders":"","keywords":"Depolymerization; Food protein; Food products; Commercialization; Food irradiation; Nanotechnology; Chemistry; Biochemical engineering; Ionizing radiation; Food science; Food industry; Biotechnology; Materials science; Irradiation; Business; Biology; Organic chemistry; Physics; Engineering","score_opus":0.0755821388299625,"score_gpt":0.32366828683181137,"score_spread":0.24808614800184886,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2013158158","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":[0.00026818822,0.9986526,0.00017705208,0.00008930808,0.00011349188,0.000003994015,0.000017244596,0.000006257783,0.00067173486],"genre_scores_gemma":[0.00066962035,0.998536,0.00020876253,0.0000734546,0.00009091624,0.0000029993646,0.000027931905,0.0000014494163,0.00038897712],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.9997813,0.000028611936,0.000029283328,0.00004538662,0.00009413299,0.000021246917],"domain_scores_gemma":[0.99968755,0.00014515322,0.00006065654,0.000010710212,0.00008099314,0.000014890944],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000531325,0.0009756064,0.0015090759,0.0016925838,0.00022663936,0.00081065804,0.0007410834,0.00085277786,0.0025603666],"category_scores_gemma":[0.00048758122,0.00031902836,0.00062157994,0.0022763102,0.00035962553,0.0011000963,0.00053852634,0.00092125405,0.0014508388],"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":[0.000105594605,0.00009175399,0.0002827098,0.030957485,0.00013716804,0.00021236353,0.000072213785,0.0005560689,0.013430355,0.0017828831,0.015362006,0.93700945],"study_design_scores_gemma":[0.000012306634,0.0001623953,0.001186156,0.0030161468,0.00020479766,0.000927984,0.000074278476,0.00012897274,0.0050216164,0.0012059578,0.9880257,0.0000336111],"about_ca_topic_score_codex":0.00097249576,"about_ca_topic_score_gemma":0.0017309916,"teacher_disagreement_score":0.0025603666,"about_ca_system_score_codex":0.00044195823,"about_ca_system_score_gemma":0.00079049356,"threshold_uncertainty_score":0.008565307},"labels":[],"label_agreement":null},{"id":"W2013803844","doi":"10.1016/s0924-2244(03)00122-5","title":"Food dehydration and product structure","year":2003,"lang":"en","type":"article","venue":"Trends in Food Science & Technology","topic":"Freezing and Crystallization Processes","field":"Engineering","cited_by":167,"is_retracted":false,"has_abstract":false,"route_ca_aff":false,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"","funders":"Comisión Nacional de Investigación Científica y Tecnológica; CYTED Ciencia y Tecnología para el Desarrollo; Technische Universität München; University of Guelph; Alexander von Humboldt-Stiftung","keywords":"Dehydration; Context (archaeology); Biochemical engineering; Perspective (graphical); Nanotechnology; Chemistry; Computer science; Engineering; Materials science; Artificial intelligence; Biology; Biochemistry","score_opus":0.011109267535587023,"score_gpt":0.22619372819765418,"score_spread":0.21508446066206716,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2013803844","genre_codex":"empirical","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":[0.89275026,0.013141244,0.008192093,0.0011499387,0.0002475849,0.0000451046,0.0002609823,0.00008460065,0.08412828],"genre_scores_gemma":[0.96908194,0.0029399164,0.001175588,0.00015847466,0.000037828737,0.000015058085,0.00021997013,0.000026808224,0.026344484],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999441,0.0000055876894,0.0000013509384,0.000015189292,0.00001697017,0.00001692624],"domain_scores_gemma":[0.9999738,0.000003870218,0.0000055683854,0.0000029410344,0.000008909735,0.0000048823877],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00007867708,0.00020674689,0.00016013591,0.00013649474,0.00029562632,0.00042414808,0.00023516967,0.00024377217,0.006569943],"category_scores_gemma":[0.00012121191,0.0001570707,0.0001287148,0.00009444496,0.0002483809,0.00061233575,0.00029462943,0.00048965967,0.0008826711],"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":[0.00035954374,0.00011410667,0.0021832704,0.00026052404,0.000024604613,0.0003377353,0.00037057395,0.002082874,0.87659425,0.05053202,0.0038189888,0.06332157],"study_design_scores_gemma":[0.000026661659,0.00056482607,0.016504262,0.00005359211,0.00002996616,0.0005588356,0.0005090064,0.004687141,0.8711513,0.020886872,0.084995255,0.000032174947],"about_ca_topic_score_codex":0.0012344068,"about_ca_topic_score_gemma":0.0013445888,"teacher_disagreement_score":0.006569943,"about_ca_system_score_codex":0.00046337477,"about_ca_system_score_gemma":0.00020306226,"threshold_uncertainty_score":0.021978676},"labels":[],"label_agreement":null},{"id":"W2013980783","doi":"10.1016/j.tifs.2009.10.013","title":"Trans fatty acids","year":2009,"lang":"en","type":"article","venue":"Trends in Food Science & Technology","topic":"Fatty Acid Research and Health","field":"Nursing","cited_by":1,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Guelph","funders":"","keywords":"Chemistry","score_opus":0.04388726296124197,"score_gpt":0.35932162879983637,"score_spread":0.3154343658385944,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2013980783","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":[0.06539227,0.109276704,0.020978207,0.007901737,0.009584148,0.00030120552,0.009348709,0.0013794054,0.77583766],"genre_scores_gemma":[0.16243522,0.047984734,0.0128137255,0.0024331452,0.00051311357,0.00014602796,0.0056199664,0.00012785124,0.7679263],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.99968743,0.000030628624,0.000023174973,0.000072716866,0.0001366645,0.000049401813],"domain_scores_gemma":[0.9998404,0.000011367493,0.000017233651,0.000021388394,0.00007886279,0.00003061611],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00029061906,0.000835095,0.00030726814,0.0011395041,0.0006508271,0.0010110048,0.0004959322,0.0008648801,0.06021223],"category_scores_gemma":[0.00039289854,0.00018505134,0.00042667106,0.00095178495,0.00028865517,0.00050814706,0.0009847423,0.00090810633,0.032883752],"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":[0.0015047865,0.00025099612,0.00205717,0.0012528873,0.00011676612,0.0010038408,0.00021144096,0.00017483177,0.36806378,0.0237181,0.049770772,0.55187464],"study_design_scores_gemma":[0.000049701695,0.00041180762,0.0023657822,0.00019961041,0.000066893896,0.0012128658,0.00017157612,0.000086427055,0.11281326,0.0024217074,0.88017803,0.000022393615],"about_ca_topic_score_codex":0.0036273785,"about_ca_topic_score_gemma":0.0039744587,"teacher_disagreement_score":0.06021223,"about_ca_system_score_codex":0.00056421285,"about_ca_system_score_gemma":0.000741272,"threshold_uncertainty_score":0.20142996},"labels":[],"label_agreement":null},{"id":"W2028922278","doi":"10.1016/j.tifs.2008.03.002","title":"Natural health product regulations: perceptions and impact","year":2008,"lang":"en","type":"article","venue":"Trends in Food Science & Technology","topic":"Cynara cardunculus studies","field":"Agricultural and Biological Sciences","cited_by":8,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Toronto","funders":"","keywords":"Perception; Natural (archaeology); Product (mathematics); Business; Environmental health; Psychology; Geography; Medicine; Mathematics","score_opus":0.03793084746939191,"score_gpt":0.30449995902175697,"score_spread":0.26656911155236507,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2028922278","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":[0.98263115,0.0005437941,0.0001076717,0.0014824555,0.000017170998,0.000011343125,0.000025573052,0.0000013418104,0.015179519],"genre_scores_gemma":[0.99836737,0.00038951368,0.00004243299,0.0003122045,0.000010243686,0.0000033729132,0.000016574517,0.0000013477218,0.0008568492],"study_design_codex":"observational","study_design_gemma":"qualitative","domain_scores_codex":[0.99796546,0.0007991358,0.000078019104,0.00014542647,0.0007992898,0.00021264458],"domain_scores_gemma":[0.9910919,0.004119214,0.0025013203,0.00018744801,0.0014117339,0.0006883452],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0041015535,0.00015096663,0.00013384817,0.0010626267,0.0012735873,0.0024549095,0.00031728306,0.0008197669,0.0030652871],"category_scores_gemma":[0.007079147,0.00014318952,0.0002073941,0.00070805213,0.0021703795,0.0012223625,0.0012747967,0.001168024,0.0001473747],"study_design_candidate":"qualitative","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":[0.0007397731,0.0012257214,0.8432489,0.00024052548,0.0001550812,0.00066090375,0.06405666,0.00033679677,0.010116804,0.012726322,0.0023667512,0.064125754],"study_design_scores_gemma":[0.000022231185,0.0005202119,0.8463996,0.0001332287,0.000056568602,0.00023713105,0.13361177,0.00032579585,0.0020106875,0.0015643681,0.015075181,0.000043219632],"about_ca_topic_score_codex":0.012431744,"about_ca_topic_score_gemma":0.017122481,"teacher_disagreement_score":0.012431744,"about_ca_system_score_codex":0.0013414499,"about_ca_system_score_gemma":0.0011650848,"threshold_uncertainty_score":0.024718761},"labels":[],"label_agreement":null},{"id":"W2036825224","doi":"10.1016/j.tifs.2009.01.055","title":"Natural and safe foods IUFoST/Food Ingredients Asia-China Conference Shanghai, China March 2007","year":2009,"lang":"en","type":"article","venue":"Trends in Food Science & Technology","topic":"Consumer Attitudes and Food Labeling","field":"Medicine","cited_by":0,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Guelph","funders":"","keywords":"China; Food science; Geography; Traditional medicine; Biotechnology; Biology; Medicine","score_opus":0.025650019471471535,"score_gpt":0.31651770624994563,"score_spread":0.2908676867784741,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2036825224","genre_codex":"other","genre_gemma":"other","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"other","genre_consensus":"other","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.12572078,0.058098007,0.009447483,0.11317841,0.0468966,0.00071070524,0.0027547022,0.0010732005,0.64212024],"genre_scores_gemma":[0.068188086,0.009163333,0.0021636696,0.0031011482,0.0015503538,0.00007123491,0.0015061436,0.00008825074,0.9141678],"study_design_codex":"not_applicable","study_design_gemma":"not_applicable","domain_scores_codex":[0.99968076,0.000035728157,0.000011131569,0.000029625164,0.00015685079,0.00008604965],"domain_scores_gemma":[0.99921143,0.00004344374,0.00002930951,0.000024015902,0.00046005947,0.00023170137],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0016147086,0.00076804735,0.00034570936,0.0006986357,0.0009356006,0.0015323397,0.0004992368,0.0011557202,0.047486596],"category_scores_gemma":[0.00042359612,0.00017825686,0.00035832715,0.0005515379,0.00035947078,0.0006752763,0.0010412714,0.00095066795,0.007138763],"study_design_candidate":"not_applicable","study_design_consensus":"not_applicable","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00047975717,0.0002720887,0.005749189,0.00034445754,0.00002649586,0.0004748847,0.0003339869,0.00049942406,0.0065130657,0.004965743,0.7041146,0.27622634],"study_design_scores_gemma":[0.000021644746,0.00016716043,0.010466111,0.00010115469,0.00003445707,0.00011420821,0.00048313139,0.0004944688,0.005151018,0.0004878088,0.9824655,0.000013300685],"about_ca_topic_score_codex":0.015906772,"about_ca_topic_score_gemma":0.04998697,"teacher_disagreement_score":0.047486596,"about_ca_system_score_codex":0.0013622825,"about_ca_system_score_gemma":0.005229412,"threshold_uncertainty_score":0.15885854},"labels":[],"label_agreement":null},{"id":"W2037029140","doi":"10.1016/j.tifs.2010.07.001","title":"Ovomucin – a glycoprotein with promising potential","year":2010,"lang":"en","type":"review","venue":"Trends in Food Science & Technology","topic":"Enzyme Production and Characterization","field":"Biochemistry, Genetics and Molecular Biology","cited_by":130,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Alberta","funders":"Natural Sciences and Engineering Research Council of Canada; Alberta Livestock and Meat Agency","keywords":"Egg white; Emulsion; Nutraceutical; Glycoprotein; Extraction (chemistry); Chemistry; Chromatography; Computational biology; Biochemistry; Biology","score_opus":0.019279291178086237,"score_gpt":0.3050714233947509,"score_spread":0.28579213221666466,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2037029140","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":[0.0018367264,0.9922975,0.0011525585,0.0006780992,0.0005328459,0.000012139962,0.00006337501,0.000019972795,0.0034067568],"genre_scores_gemma":[0.0057119126,0.9886541,0.0010878019,0.00048418966,0.00025886815,0.000019351135,0.00020486987,0.0000056766385,0.003573401],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.9999291,0.000008370425,0.000007940506,0.000015133137,0.000028937171,0.000010498785],"domain_scores_gemma":[0.9999107,0.00002796193,0.000018915352,0.000003913479,0.000024096049,0.000014337454],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00035251523,0.0008801386,0.00076274405,0.00067262555,0.00012874647,0.00067602773,0.0004655249,0.00069373305,0.0015232974],"category_scores_gemma":[0.00028593742,0.00017660683,0.00021387245,0.0010053684,0.00035139287,0.0010954327,0.0004075941,0.0010408137,0.0014875139],"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":[0.00018896382,0.00009302389,0.0002553795,0.004198167,0.000057513265,0.00038611772,0.000025238847,0.00038388922,0.022685945,0.0030617483,0.018065264,0.95059866],"study_design_scores_gemma":[0.000045114655,0.0001872481,0.0008930595,0.000557775,0.000098294404,0.0013884504,0.00004434098,0.00016835552,0.009542079,0.0012128501,0.98584044,0.000021976979],"about_ca_topic_score_codex":0.0005882484,"about_ca_topic_score_gemma":0.0008855134,"teacher_disagreement_score":0.0015232974,"about_ca_system_score_codex":0.00043036137,"about_ca_system_score_gemma":0.00061123195,"threshold_uncertainty_score":0.005095899},"labels":[],"label_agreement":null},{"id":"W2044321134","doi":"10.1016/s0924-2244(02)00017-1","title":"Headspace Analysis of Food and Flavors, Theory and Practice","year":2001,"lang":"en","type":"article","venue":"Trends in Food Science & Technology","topic":"Culinary Culture and Tourism","field":"Agricultural and Biological Sciences","cited_by":24,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Guelph","funders":"","keywords":"Food science; Psychology; Chemistry","score_opus":0.025136243763196404,"score_gpt":0.2858044250102852,"score_spread":0.2606681812470888,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2044321134","genre_codex":"empirical","genre_gemma":"methods","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"methods","genre_consensus":null,"domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.49558485,0.03436061,0.42453438,0.0039668493,0.0012624033,0.0017642574,0.0029259725,0.0014023547,0.03419839],"genre_scores_gemma":[0.7288981,0.019074257,0.2320033,0.0019869462,0.00035855788,0.0008344839,0.0017672284,0.0002019061,0.014875096],"study_design_codex":"bench_or_experimental","study_design_gemma":"not_applicable","domain_scores_codex":[0.99403894,0.0015140674,0.00018070097,0.0008945325,0.003134976,0.0002367309],"domain_scores_gemma":[0.99730706,0.0010890762,0.00013176158,0.00033850095,0.0010314038,0.00010226665],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0038504514,0.00072269345,0.00051996385,0.0018003595,0.00142795,0.0023981838,0.0012961618,0.0015593872,0.0015470529],"category_scores_gemma":[0.003895211,0.00041281208,0.0005931705,0.0015545002,0.0030476712,0.0015848397,0.0018776039,0.0012600919,0.0010121854],"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":[0.00068572717,0.0005368314,0.01453773,0.0011055605,0.00018125103,0.00012593625,0.0015632975,0.0011312255,0.72397095,0.004861845,0.0028647585,0.24843498],"study_design_scores_gemma":[0.00005001929,0.001003341,0.023378547,0.00029067585,0.000102535676,0.0005496,0.0028213882,0.006657499,0.92725205,0.0074066343,0.030302152,0.00018547593],"about_ca_topic_score_codex":0.003690408,"about_ca_topic_score_gemma":0.00883707,"teacher_disagreement_score":0.0038504514,"about_ca_system_score_codex":0.001052888,"about_ca_system_score_gemma":0.0019201923,"threshold_uncertainty_score":0.02036333},"labels":[],"label_agreement":null},{"id":"W2047592788","doi":"10.1016/j.tifs.2007.04.015","title":"Modeling the rheological properties and structure of colloidal fat crystal networks","year":2007,"lang":"en","type":"article","venue":"Trends in Food Science & Technology","topic":"Food Chemistry and Fat Analysis","field":"Agricultural and Biological Sciences","cited_by":84,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Guelph","funders":"Natural Sciences and Engineering Research Council of Canada; Canada Research Chairs; Princeton University; Intel Corporation","keywords":"Volume fraction; Fractal dimension; Fractal; Rheology; Materials science; Elastic modulus; Colloidal crystal; Shear modulus; Scaling; Volume (thermodynamics); Shear stress; Fraction (chemistry); Bulk modulus; Colloid; Thermodynamics; Mathematics; Composite material; Chemistry; Physics; Geometry; Chromatography; Physical chemistry; Mathematical analysis","score_opus":0.028223897260259635,"score_gpt":0.22883372212760597,"score_spread":0.20060982486734633,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2047592788","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":[0.9427827,0.00021602497,0.04759216,0.00042039435,0.000031994834,0.000038700942,0.0002161709,0.00011426397,0.008587486],"genre_scores_gemma":[0.98985696,0.00014013506,0.007915498,0.000037069323,0.000012075391,0.000043772994,0.000103802595,0.000027010901,0.001863737],"study_design_codex":"simulation_or_modeling","study_design_gemma":"simulation_or_modeling","domain_scores_codex":[0.9999511,0.000012263197,0.0000017469448,0.000010913627,0.000011088928,0.000012819685],"domain_scores_gemma":[0.9996712,0.00019290435,0.00004230678,0.000021662288,0.00004321063,0.000028712926],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00019661317,0.0002934075,0.00030036538,0.0003047109,0.00038254657,0.00059433206,0.0007926192,0.0011722947,0.0014272763],"category_scores_gemma":[0.0010587787,0.00033473302,0.00037507137,0.00028255835,0.0004400568,0.0009752617,0.00027911115,0.0004070728,0.00014246146],"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":[0.000014545601,0.000024416278,0.00078783615,0.0000146736975,0.000007089473,0.00003775894,0.000017517155,0.99224997,0.0023045135,0.0034125573,0.0001022003,0.0010269134],"study_design_scores_gemma":[0.0000032016344,0.000002915135,0.00006553125,5.318413e-7,0.0000010249231,0.000001934446,0.0000030820281,0.9990941,0.00017108636,0.0006072428,0.00004835691,9.791382e-7],"about_ca_topic_score_codex":0.016177148,"about_ca_topic_score_gemma":0.010765427,"teacher_disagreement_score":0.016177148,"about_ca_system_score_codex":0.0007444889,"about_ca_system_score_gemma":0.00083674665,"threshold_uncertainty_score":0.032165945},"labels":[],"label_agreement":null},{"id":"W2049721948","doi":"10.1016/j.tifs.2014.07.008","title":"Developments in nanoparticles for use in biosensors to assess food safety and quality","year":2014,"lang":"en","type":"article","venue":"Trends in Food Science & Technology","topic":"Biosensors and Analytical Detection","field":"Engineering","cited_by":78,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Guelph","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Nanosensor; Food safety; Biosensor; Miniaturization; Nanotechnology; Risk analysis (engineering); Food sector; Quality (philosophy); Computer science; Business; Medicine; Materials science; Biology","score_opus":0.0698283734680306,"score_gpt":0.30700220027223973,"score_spread":0.23717382680420912,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2049721948","genre_codex":"methods","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":[0.15578224,0.11049206,0.65992737,0.0071492917,0.0031071904,0.00052369793,0.0005692996,0.0011145335,0.061334297],"genre_scores_gemma":[0.40835747,0.070514135,0.46316212,0.0027234864,0.00079073576,0.0004486563,0.0007091842,0.00035421067,0.05294006],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99926275,0.00014878408,0.00005108827,0.00020823281,0.00028664936,0.000042493328],"domain_scores_gemma":[0.9991007,0.00021276876,0.00007082805,0.000065702756,0.00050044,0.000049479015],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0014729938,0.0008057097,0.00037728724,0.00060852437,0.00022162801,0.0008362847,0.0007377094,0.0014429567,0.0015278122],"category_scores_gemma":[0.0012331664,0.0006116233,0.00062814396,0.00024857942,0.0005064916,0.0013663996,0.0006487373,0.0015017542,0.0011258632],"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":[0.00007113147,0.00011601971,0.00037876575,0.0005635354,0.000039810144,0.000121153425,0.00010439827,0.0008768604,0.90132576,0.005617727,0.001503634,0.08928123],"study_design_scores_gemma":[0.0000090059975,0.0002970087,0.00048647937,0.00007363205,0.000032745178,0.00035521327,0.000038755064,0.0036698964,0.9254213,0.0010591995,0.068533815,0.00002289259],"about_ca_topic_score_codex":0.000697925,"about_ca_topic_score_gemma":0.0015051722,"teacher_disagreement_score":0.0015278122,"about_ca_system_score_codex":0.0007256537,"about_ca_system_score_gemma":0.00043961804,"threshold_uncertainty_score":0.007790029},"labels":[],"label_agreement":null},{"id":"W2051273842","doi":"10.1016/j.tifs.2014.09.009","title":"Nanotechnology development in food packaging: A review","year":2014,"lang":"en","type":"review","venue":"Trends in Food Science & Technology","topic":"Nanocomposite Films for Food Packaging","field":"Materials Science","cited_by":618,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Guelph","funders":"","keywords":"Active packaging; Food packaging; Nanotechnology; Materials science; Shelf life; Engineering; Mechanical engineering","score_opus":0.04833494038834441,"score_gpt":0.34195539724979146,"score_spread":0.29362045686144705,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2051273842","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":[0.00013906756,0.99913234,0.00009727452,0.00009711879,0.00012529475,0.0000033329757,0.0000091855,0.0000030519807,0.0003934129],"genre_scores_gemma":[0.0005676287,0.9987319,0.00017499625,0.00010241256,0.00011257446,0.000003705176,0.000011639362,7.5254826e-7,0.00029432453],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.99975926,0.000029966839,0.000045738576,0.00005627352,0.00008534641,0.000023351535],"domain_scores_gemma":[0.9994485,0.00025232215,0.000112175585,0.000011428429,0.00013987196,0.000035705074],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0006610038,0.001085677,0.0014968608,0.0029133582,0.00031495548,0.0011026752,0.0007959279,0.0012340947,0.0027579267],"category_scores_gemma":[0.0007208631,0.00042931712,0.00051718985,0.0036359557,0.00040569543,0.00183441,0.00075344974,0.0010453535,0.0010666619],"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":[0.00006331838,0.00011438459,0.00034068976,0.049833953,0.00012083979,0.0002771648,0.00008314064,0.0003227087,0.0055105803,0.001981331,0.019568382,0.9217835],"study_design_scores_gemma":[0.000019460012,0.00021359816,0.0013563951,0.009775526,0.00037980283,0.0018768024,0.0001585177,0.00017020488,0.0024363834,0.0013933497,0.9821755,0.00004437096],"about_ca_topic_score_codex":0.00076181896,"about_ca_topic_score_gemma":0.0019263944,"teacher_disagreement_score":0.0029133582,"about_ca_system_score_codex":0.00039691708,"about_ca_system_score_gemma":0.0012475662,"threshold_uncertainty_score":0.009226203},"labels":[],"label_agreement":null},{"id":"W2059632032","doi":"10.1016/j.tifs.2004.03.002","title":"Chemical and functional properties of food saccharides","year":2004,"lang":"en","type":"article","venue":"Trends in Food Science & Technology","topic":"Microbial Metabolites in Food Biotechnology","field":"Nursing","cited_by":114,"is_retracted":false,"has_abstract":false,"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":"Chemistry; Food science; Functional food","score_opus":0.03280934613596178,"score_gpt":0.2587965306530009,"score_spread":0.2259871845170391,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2059632032","genre_codex":"empirical","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":[0.9929763,0.0017391071,0.00070811575,0.000080385595,0.00002735217,0.0000073220986,0.0003936797,0.0000071622776,0.004060653],"genre_scores_gemma":[0.9971329,0.00046050106,0.00019735059,0.000027398537,0.000014908323,0.0000048130046,0.00040467439,0.000004065092,0.0017533995],"study_design_codex":"bench_or_experimental","study_design_gemma":"not_applicable","domain_scores_codex":[0.9999162,0.000013955219,0.0000039844617,0.000010242636,0.000030002086,0.000025642035],"domain_scores_gemma":[0.99986434,0.00003769159,0.00001872018,0.0000066649814,0.000043815588,0.000028747027],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00015357806,0.00026495985,0.00007771873,0.00039908753,0.00017958293,0.00018343689,0.00017984408,0.000272574,0.0036670817],"category_scores_gemma":[0.0002702974,0.00008511747,0.00017130836,0.000320572,0.00018285902,0.00034024328,0.00012922923,0.00023411035,0.0004391816],"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":[0.0006203694,0.000031770287,0.0016305059,0.000057407437,0.000012936996,0.0001143444,0.000039258764,0.00043124473,0.98989326,0.0006037154,0.000118858894,0.0064463783],"study_design_scores_gemma":[0.0000085092015,0.00032338806,0.016221656,0.000009356472,0.000010499309,0.00011260157,0.00009671028,0.0008256834,0.9801056,0.00031803118,0.0019565166,0.000011398903],"about_ca_topic_score_codex":0.001016704,"about_ca_topic_score_gemma":0.0006744064,"teacher_disagreement_score":0.0036670817,"about_ca_system_score_codex":0.00019226673,"about_ca_system_score_gemma":0.00012517102,"threshold_uncertainty_score":0.012267649},"labels":[],"label_agreement":null},{"id":"W2060196995","doi":"10.1016/j.tifs.2009.10.002","title":"Chemistry of spices","year":2009,"lang":"en","type":"article","venue":"Trends in Food Science & Technology","topic":"Potato Plant Research","field":"Agricultural and Biological Sciences","cited_by":2,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Guelph","funders":"","keywords":"Polymer science; Chemistry; Biochemical engineering; Traditional medicine; Engineering; Medicine","score_opus":0.031460515439570944,"score_gpt":0.29070235332095823,"score_spread":0.25924183788138727,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2060196995","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":[0.148874,0.12501475,0.023524908,0.013877968,0.007428997,0.00017240507,0.0011661538,0.00037431673,0.6795665],"genre_scores_gemma":[0.7342435,0.07838111,0.00433083,0.0037714276,0.001559188,0.00009653868,0.00068625377,0.00010423429,0.17682697],"study_design_codex":"bench_or_experimental","study_design_gemma":"not_applicable","domain_scores_codex":[0.9998934,0.000015427384,0.0000027757544,0.000021877271,0.000031072886,0.000035437377],"domain_scores_gemma":[0.999967,0.000005622188,0.000004370692,0.000004693846,0.000008281967,0.000010036273],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00012437637,0.00045919602,0.00015869341,0.00036953273,0.00045547934,0.0005156895,0.00047955976,0.0005087904,0.027502187],"category_scores_gemma":[0.00019270169,0.00018824938,0.00018513993,0.00025532488,0.0005096887,0.0012396264,0.0009840867,0.0012940562,0.004941095],"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":[0.00038806628,0.000295941,0.0007643017,0.0028286432,0.00008875651,0.002052653,0.0010970812,0.0022215513,0.38942474,0.33195683,0.07392012,0.1949613],"study_design_scores_gemma":[0.000029358516,0.000627996,0.001325711,0.00022000604,0.000016359842,0.0010357912,0.00034669245,0.0008658406,0.22065194,0.03142172,0.7434095,0.000049043658],"about_ca_topic_score_codex":0.00043636953,"about_ca_topic_score_gemma":0.00045963263,"teacher_disagreement_score":0.027502187,"about_ca_system_score_codex":0.0004105684,"about_ca_system_score_gemma":0.00022855723,"threshold_uncertainty_score":0.09200394},"labels":[],"label_agreement":null},{"id":"W2063314976","doi":"10.1016/j.tifs.2007.11.010","title":"Handbook of Food and Bioprocess Modeling Techniques, edited by S. S. Sablani, A. K. Datta, M. S. Rahman and A. S. Mujumdar, Published by: CRC, 2006 $169.95, ISBN-13: 978-0824726713.","year":2007,"lang":"en","type":"article","venue":"Trends in Food Science & Technology","topic":"Biofuel production and bioconversion","field":"Engineering","cited_by":0,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Guelph","funders":"","keywords":"Bioprocess; Engineering; Chemical engineering","score_opus":0.010450572244128315,"score_gpt":0.23490596543499145,"score_spread":0.22445539319086313,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2063314976","genre_codex":"methods","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":[0.002569988,0.2223169,0.7179545,0.001609395,0.0023309188,0.0001546845,0.007181187,0.008647935,0.03723444],"genre_scores_gemma":[0.024405502,0.33949894,0.51278526,0.00080524734,0.0010549318,0.00063520443,0.014830324,0.0030724958,0.10291211],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.99941134,0.000066842455,0.000081058985,0.000113156784,0.0003057915,0.000021787559],"domain_scores_gemma":[0.9991073,0.00036307386,0.000082046165,0.00013575084,0.0002748683,0.00003687904],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0012070984,0.0021612842,0.003060251,0.0023704625,0.00048042677,0.0023258298,0.0021734743,0.0013203035,0.021295764],"category_scores_gemma":[0.0017678669,0.0024045405,0.0017915112,0.0028977576,0.00048521106,0.002724121,0.0009780569,0.0020512207,0.025935162],"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":[0.00009112817,0.00014613771,0.0006871025,0.0048130937,0.00023339536,0.00017543048,0.00019172086,0.05105529,0.01607571,0.014856188,0.18149085,0.730184],"study_design_scores_gemma":[0.000023774688,0.00009974308,0.0012484358,0.00058240053,0.00015434095,0.0009595515,0.00009608083,0.05715669,0.008714366,0.023635184,0.90723896,0.00009051206],"about_ca_topic_score_codex":0.0042042336,"about_ca_topic_score_gemma":0.005479108,"teacher_disagreement_score":0.021295764,"about_ca_system_score_codex":0.0006978365,"about_ca_system_score_gemma":0.0017777111,"threshold_uncertainty_score":0.07124138},"labels":[],"label_agreement":null},{"id":"W2075996751","doi":"10.1016/s0924-2244(02)00008-0","title":"Biologically-Active Phytochemicals in Food","year":2001,"lang":"en","type":"article","venue":"Trends in Food Science & Technology","topic":"Phytochemicals and Antioxidant Activities","field":"Medicine","cited_by":64,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Guelph","funders":"","keywords":"Traditional medicine; Food science; Biochemical engineering; Biology; Biotechnology; Medicine; Engineering","score_opus":0.03821895457664287,"score_gpt":0.31892948876333377,"score_spread":0.2807105341866909,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2075996751","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":[0.122548744,0.83791524,0.007413372,0.004968883,0.0015649337,0.000027978367,0.0002763468,0.000081689446,0.025202822],"genre_scores_gemma":[0.49253634,0.46701664,0.0043224124,0.0015823103,0.0015326561,0.00003527673,0.00030913297,0.000011916717,0.032653283],"study_design_codex":"bench_or_experimental","study_design_gemma":"not_applicable","domain_scores_codex":[0.999961,0.0000068368354,0.0000037427235,0.000008530613,0.00001266467,0.000007327876],"domain_scores_gemma":[0.99995077,0.000009837601,0.0000105465,0.0000028955478,0.000017062754,0.0000089341365],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00014571841,0.00028396104,0.00025198437,0.00061242323,0.00022750536,0.00044575648,0.00020596577,0.0005552015,0.0031447965],"category_scores_gemma":[0.00008686873,0.00010067463,0.00011844142,0.00056561065,0.00034323568,0.0007075762,0.0002328919,0.0004487545,0.00092928094],"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":[0.0006156264,0.00034700558,0.0019175654,0.0025173442,0.0000397491,0.00063126686,0.00019158004,0.00043452333,0.5488793,0.020776214,0.0035445187,0.42010534],"study_design_scores_gemma":[0.000082958824,0.0020602029,0.024161492,0.0005461098,0.00017075017,0.0027157422,0.00072807877,0.0007785494,0.33311638,0.051170148,0.584413,0.000056578556],"about_ca_topic_score_codex":0.00034282624,"about_ca_topic_score_gemma":0.00075648003,"teacher_disagreement_score":0.0031447965,"about_ca_system_score_codex":0.00033557176,"about_ca_system_score_gemma":0.00024876435,"threshold_uncertainty_score":0.010520399},"labels":[],"label_agreement":null},{"id":"W2083042618","doi":"10.1016/j.tifs.2007.07.014","title":"Food emulsions studied by DWS: recent advances","year":2007,"lang":"en","type":"article","venue":"Trends in Food Science & Technology","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":105,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Guelph","funders":"","keywords":"Nanotechnology; Rheology; Emulsion; Biochemical engineering; Dynamic light scattering; Food industry; Food products; Environmental science; Materials science; Computer science; Chemistry; Food science; Chemical engineering; Engineering; Nanoparticle","score_opus":0.03683653313770645,"score_gpt":0.2949150300497704,"score_spread":0.2580784969120639,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2083042618","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":[0.28679654,0.60294443,0.0753513,0.004795292,0.0011145406,0.00013061373,0.0006129392,0.00035331922,0.027901078],"genre_scores_gemma":[0.42425692,0.5067095,0.054726135,0.0019378947,0.0015492426,0.00020182811,0.00092675776,0.0002659463,0.009425824],"study_design_codex":"bench_or_experimental","study_design_gemma":"not_applicable","domain_scores_codex":[0.99964166,0.00008440325,0.000039179908,0.000113621296,0.00007955537,0.000041464995],"domain_scores_gemma":[0.99886346,0.000471977,0.00021356158,0.000105857354,0.0002579956,0.00008705985],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0013446067,0.0012028281,0.0009780043,0.0010349212,0.00030461824,0.0012319913,0.00067703676,0.00078831695,0.001745481],"category_scores_gemma":[0.0012770601,0.00044588375,0.00040650257,0.0014368581,0.0011761676,0.0029558756,0.0010895821,0.0012478663,0.0008894963],"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":[0.0005927705,0.000230621,0.003207658,0.004368428,0.00010854369,0.00021573377,0.00037324702,0.0007185296,0.7312704,0.0067594144,0.0018802688,0.2502744],"study_design_scores_gemma":[0.00008560315,0.00068778254,0.007905703,0.0005178744,0.000264223,0.001758038,0.0011331466,0.007221823,0.73089665,0.012346531,0.23706356,0.00011916246],"about_ca_topic_score_codex":0.000580147,"about_ca_topic_score_gemma":0.0005183279,"teacher_disagreement_score":0.001745481,"about_ca_system_score_codex":0.0005071353,"about_ca_system_score_gemma":0.00033406736,"threshold_uncertainty_score":0.007111013},"labels":[],"label_agreement":null},{"id":"W2135560865","doi":"10.1016/j.tifs.2005.05.005","title":"Image Analysis of Food Microstructure","year":2005,"lang":"en","type":"article","venue":"Trends in Food Science & Technology","topic":"Food Quality and Safety Studies","field":"Agricultural and Biological Sciences","cited_by":63,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Guelph","funders":"","keywords":"Microstructure; Computer vision; Artificial intelligence; Computer science; Materials science; Composite material","score_opus":0.027203328871017902,"score_gpt":0.2796465860664117,"score_spread":0.2524432571953938,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2135560865","genre_codex":"empirical","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":[0.68894327,0.0023954317,0.28534618,0.000570806,0.00014798706,0.00015168007,0.0017626914,0.0020806335,0.01860124],"genre_scores_gemma":[0.7951576,0.0016191623,0.189353,0.00012990464,0.000081988226,0.000072040246,0.0013862252,0.0004656583,0.011734453],"study_design_codex":"bench_or_experimental","study_design_gemma":"not_applicable","domain_scores_codex":[0.99992406,0.0000068476556,0.0000030922315,0.000016861071,0.000031070158,0.00001797536],"domain_scores_gemma":[0.9998443,0.000021796977,0.000016866335,0.000022366758,0.000078174344,0.0000163634],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0001414599,0.00022919533,0.00017675475,0.0012569214,0.00018163791,0.0006102723,0.00021221026,0.0003731032,0.003888881],"category_scores_gemma":[0.00031529018,0.00020516744,0.00022722008,0.00065273384,0.00016628405,0.0003172141,0.00023729136,0.00030885352,0.000740848],"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":[0.00015944513,0.000030629497,0.0015407092,0.00013542532,0.000025797886,0.00013887862,0.00005532286,0.0019139431,0.9119565,0.0011927315,0.0011666229,0.08168404],"study_design_scores_gemma":[0.00003146314,0.00014812307,0.06370321,0.00003959341,0.00008221615,0.0020535071,0.00017203877,0.1306171,0.78039014,0.0016598057,0.021044035,0.000058827824],"about_ca_topic_score_codex":0.0019809315,"about_ca_topic_score_gemma":0.0022785922,"teacher_disagreement_score":0.003888881,"about_ca_system_score_codex":0.0002703701,"about_ca_system_score_gemma":0.00027762252,"threshold_uncertainty_score":0.013009608},"labels":[],"label_agreement":null},{"id":"W2172469453","doi":"10.1016/j.tifs.2015.11.006","title":"Biotechnology or organic? Extensive or intensive? Global or local? A critical review of potential pathways to resolve the global food crisis","year":2015,"lang":"en","type":"review","venue":"Trends in Food Science & Technology","topic":"Agriculture Sustainability and Environmental Impact","field":"Environmental Science","cited_by":120,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of British Columbia; St. Francis Xavier University; University of Waterloo; University of Guelph","funders":"","keywords":"Food security; Food systems; Food sovereignty; Poverty; Population; Food processing; Political science; Business; Economics; Development economics; Economic growth; Sociology; Geography; Agriculture; Law","score_opus":0.05227295794378161,"score_gpt":0.3459827899173726,"score_spread":0.29370983197359096,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2172469453","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":[0.000053622152,0.9986528,0.000041268344,0.00054831215,0.00015044028,0.000003539788,0.00001878796,0.0000019688005,0.0005292726],"genre_scores_gemma":[0.00038494417,0.9989937,0.00007921212,0.00028612925,0.000070076996,0.0000032196215,0.000014583804,5.3123324e-7,0.00016765227],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.99956304,0.00009994447,0.00006807007,0.00005903898,0.00016559138,0.000044241522],"domain_scores_gemma":[0.9989293,0.00054938433,0.00020788619,0.000017878718,0.00024036627,0.000055207474],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0014969092,0.00093783095,0.0013897093,0.0032501656,0.00039392486,0.0015950857,0.0009242587,0.0011976063,0.0055728625],"category_scores_gemma":[0.002417012,0.0002933709,0.00076759624,0.0053190454,0.00059793575,0.0021682624,0.0010500922,0.0014632905,0.00090986316],"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":[0.000091299094,0.00004774103,0.00021776406,0.080661535,0.00025074842,0.00013655153,0.00014368762,0.0003428848,0.0010163779,0.007878675,0.064725965,0.8444867],"study_design_scores_gemma":[0.000016560722,0.00005607439,0.00071057375,0.027180374,0.0003024074,0.00023766556,0.00019672094,0.000050736304,0.00023902301,0.0029174057,0.96807253,0.000019931325],"about_ca_topic_score_codex":0.0029133926,"about_ca_topic_score_gemma":0.008839966,"teacher_disagreement_score":0.0055728625,"about_ca_system_score_codex":0.0013461591,"about_ca_system_score_gemma":0.00447889,"threshold_uncertainty_score":0.018643081},"labels":[],"label_agreement":null},{"id":"W2204808487","doi":"10.1016/j.tifs.2015.06.006","title":"Ergometric studies of proteins: New insights into protein functionality in food systems","year":2015,"lang":"en","type":"article","venue":"Trends in Food Science & Technology","topic":"thermodynamics and calorimetric analyses","field":"Chemistry","cited_by":11,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Manitoba","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Work (physics); Food protein; Measure (data warehouse); Quality (philosophy); Protein quality; Chemistry; Computational biology; Biochemical engineering; Computer science; Biological system; Data mining; Biology; Thermodynamics; Engineering; Physics; Biochemistry","score_opus":0.08187560882915376,"score_gpt":0.3217557980882279,"score_spread":0.23988018925907414,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2204808487","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":[0.88672036,0.0089938715,0.09009946,0.0010802905,0.00025163652,0.00007544741,0.001097691,0.00037598336,0.011305197],"genre_scores_gemma":[0.9880034,0.0031185912,0.0053083794,0.0002572092,0.00009816205,0.00005356221,0.00041210421,0.000060478997,0.0026882119],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99960834,0.00011226824,0.000022001657,0.0000657303,0.00013709726,0.000054462416],"domain_scores_gemma":[0.99972206,0.00009676773,0.000052468247,0.000026031195,0.00007099698,0.000031645286],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0007023187,0.0007661427,0.00045431958,0.0014882188,0.00031737293,0.0006042574,0.0007042177,0.0004863822,0.0021132606],"category_scores_gemma":[0.0010167699,0.00019618153,0.0003757775,0.0011417614,0.00091972016,0.0014894536,0.00064116885,0.0008119913,0.00043099257],"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":[0.00021071278,0.00013467483,0.0037448674,0.00045897186,0.00004378678,0.00013574961,0.0003340907,0.0019172606,0.95763624,0.011089409,0.00067548157,0.023618719],"study_design_scores_gemma":[0.000034796332,0.0005269083,0.061152518,0.000106450985,0.00008346641,0.00094514154,0.0010502769,0.040337805,0.85881865,0.026678817,0.010122439,0.0001427225],"about_ca_topic_score_codex":0.0005604434,"about_ca_topic_score_gemma":0.00040709085,"teacher_disagreement_score":0.0021132606,"about_ca_system_score_codex":0.00041050464,"about_ca_system_score_gemma":0.00020032763,"threshold_uncertainty_score":0.007069528},"labels":[],"label_agreement":null},{"id":"W2287941411","doi":"10.1016/j.tifs.2016.02.003","title":"Food fraud: An exploratory study for measuring consumer perception towards mislabeled food products and influence on self-authentication intentions","year":2016,"lang":"en","type":"article","venue":"Trends in Food Science & Technology","topic":"Identification and Quantification in Food","field":"Biochemistry, Genetics and Molecular Biology","cited_by":183,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Guelph","funders":"Ústav analytické chemie, Akademie Věd České Republiky; Universität Innsbruck","keywords":"Distrust; Exploratory research; Perception; Authentication (law); Food products; Business; Willingness to pay; Marketing; Food market; Psychology; Advertising; Agriculture; Economics; Food science; Geography; Computer science; Computer security; Sociology","score_opus":0.05685261057000914,"score_gpt":0.3143616559738466,"score_spread":0.25750904540383746,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2287941411","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":[0.9994248,0.0000053016174,0.00013334896,0.000025982292,0.0000026973348,0.0001047341,0.000049122587,0.000002464172,0.00025149266],"genre_scores_gemma":[0.9966197,0.00002912163,0.0011353722,0.00013320825,0.000010684282,0.00066239317,0.00020146038,0.0000066547864,0.0012014024],"study_design_codex":"observational","study_design_gemma":"observational","domain_scores_codex":[0.9982607,0.00089622405,0.00011554696,0.00015464664,0.00034582417,0.00022710109],"domain_scores_gemma":[0.98479384,0.0073409816,0.0028967627,0.0014775392,0.001800832,0.0016900133],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0038721103,0.0005943635,0.00053893024,0.0011687669,0.0028706505,0.0019955253,0.0006513784,0.0014585659,0.0027711145],"category_scores_gemma":[0.013803814,0.00077208964,0.000731126,0.0007663965,0.00087293546,0.0015397399,0.0014091268,0.0022308147,0.0010553956],"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":[0.0012531392,0.027203444,0.92455715,0.00008394785,0.00011527648,0.0005533052,0.028176831,0.00019723654,0.0034622434,0.000536546,0.00066147454,0.013199397],"study_design_scores_gemma":[0.00023196173,0.010150701,0.9502676,0.0000339313,0.0001409288,0.0010712487,0.030164208,0.0025209328,0.002844799,0.000541811,0.0019478095,0.00008403966],"about_ca_topic_score_codex":0.0039125667,"about_ca_topic_score_gemma":0.0056416383,"teacher_disagreement_score":0.0039125667,"about_ca_system_score_codex":0.0008786237,"about_ca_system_score_gemma":0.0013836123,"threshold_uncertainty_score":0.02047795},"labels":[],"label_agreement":null},{"id":"W229569344","doi":"10.1016/j.tifs.2005.08.005","title":"","year":2005,"lang":"en","type":"article","venue":"Trends in Food Science & Technology","topic":"Adipose Tissue and Metabolism","field":"Medicine","cited_by":1,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Husky Injection Molding Systems (Canada)","funders":"","keywords":"Torpor; Internal medicine; Endocrinology; Hibernation (computing); Glucagon; photoperiodism; Adiponectin; Biology; Leptin; NEFA; Insulin; Medicine; Thermoregulation; Insulin resistance","score_opus":0.03087323999253756,"score_gpt":0.3313924974643703,"score_spread":0.3005192574718327,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W229569344","genre_codex":"other","genre_gemma":"other","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"other","genre_consensus":"other","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.0024461823,0.0016102608,0.0027982418,0.004396173,0.0032309073,0.000096181495,0.0009977358,0.00087228836,0.98355216],"genre_scores_gemma":[0.0045614536,0.00086151453,0.0010830822,0.0006929756,0.00020736892,0.000024801146,0.00082284684,0.0000753369,0.9916706],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.9997062,0.000021223268,0.000011154053,0.000057393016,0.00015642724,0.00004745328],"domain_scores_gemma":[0.99941456,0.000029655175,0.00001895021,0.000088252185,0.00027067593,0.0001779672],"candidate_categories":["insufficient_payload"],"consensus_categories":[],"category_scores_codex":[0.00051236316,0.0005388619,0.00025727417,0.0010069256,0.0009744708,0.0022455938,0.000669636,0.0010866609,0.54738826],"category_scores_gemma":[0.0009097094,0.00016729617,0.00028614444,0.00069568615,0.0005136663,0.0008035329,0.0010804088,0.0010080737,0.463557],"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":[0.0001486384,0.00013031422,0.0009924946,0.00016206517,0.000007966946,0.00020098197,0.00013266702,0.000076951255,0.013752909,0.021391757,0.4729313,0.49007198],"study_design_scores_gemma":[0.000005935578,0.000019314331,0.0008471733,0.000024886287,0.0000026510913,0.00014387022,0.00004048745,0.000028243916,0.0016940065,0.0009800217,0.99621046,0.0000028406682],"about_ca_topic_score_codex":0.0018164676,"about_ca_topic_score_gemma":0.0039041222,"teacher_disagreement_score":0.45261174,"about_ca_system_score_codex":0.0008609516,"about_ca_system_score_gemma":0.0016060843,"threshold_uncertainty_score":0},"labels":[],"label_agreement":null},{"id":"W2521547037","doi":"10.1016/j.tifs.2016.08.018","title":"Edible oleogels for the oral delivery of lipid soluble molecules: Composition and structural design considerations","year":2016,"lang":"en","type":"article","venue":"Trends in Food Science & Technology","topic":"Food Chemistry and Fat Analysis","field":"Agricultural and Biological Sciences","cited_by":200,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Guelph","funders":"","keywords":"Lipolysis; Chemistry; Composition (language); Food science; Materials science; Nanotechnology; Biochemistry; Adipose tissue","score_opus":0.040745443157652314,"score_gpt":0.26092970348427325,"score_spread":0.22018426032662092,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2521547037","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":[0.040110484,0.9096628,0.03620849,0.0018053228,0.00046558934,0.00018068403,0.0003165179,0.00013377589,0.011116392],"genre_scores_gemma":[0.11013425,0.8289802,0.047502875,0.00095304026,0.00028741403,0.0003403745,0.00044484492,0.00006347203,0.011293649],"study_design_codex":"bench_or_experimental","study_design_gemma":"theoretical_or_conceptual","domain_scores_codex":[0.9997904,0.00003238719,0.000026652007,0.00003688518,0.000086603875,0.000026974454],"domain_scores_gemma":[0.9998957,0.00004129717,0.000022910688,0.000004151766,0.000028045102,0.000007896163],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0006407532,0.00065532175,0.00073577894,0.00077050755,0.00022405313,0.00076854636,0.00041463517,0.000916332,0.0010342037],"category_scores_gemma":[0.00031238314,0.00046126058,0.00057986425,0.00056841224,0.0003037242,0.001198532,0.00036845228,0.0012178852,0.00053003896],"study_design_candidate":"theoretical_or_conceptual","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":[0.00012328815,0.0001172963,0.00029766822,0.01370911,0.00009920198,0.0010946619,0.00020729781,0.0026564668,0.8093072,0.014251572,0.0017511611,0.15638505],"study_design_scores_gemma":[0.00007194509,0.0009091179,0.001752761,0.0017672662,0.00023862087,0.003708106,0.00020516264,0.0034912073,0.4434065,0.0060235388,0.5383391,0.0000867754],"about_ca_topic_score_codex":0.00047607772,"about_ca_topic_score_gemma":0.00087637414,"teacher_disagreement_score":0.0010342037,"about_ca_system_score_codex":0.00054152054,"about_ca_system_score_gemma":0.00036918517,"threshold_uncertainty_score":0.003929019},"labels":[],"label_agreement":null},{"id":"W2557225521","doi":"10.1016/j.tifs.2016.09.015","title":"Derivation of toxicity equivalency factors for marine biotoxins associated with Bivalve Molluscs","year":2016,"lang":"en","type":"article","venue":"Trends in Food Science & Technology","topic":"Marine Toxins and Detection Methods","field":"Environmental Science","cited_by":71,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Health Canada","funders":"","keywords":"Fishery; Environmental science; Biology","score_opus":0.0328668894178065,"score_gpt":0.296436339302493,"score_spread":0.2635694498846865,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2557225521","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":[0.59673566,0.0032076838,0.38111743,0.0001134936,0.000061027236,0.00052835356,0.0011798958,0.00026073784,0.016795682],"genre_scores_gemma":[0.9371982,0.0018057267,0.05621599,0.00011777439,0.000029415694,0.00038008773,0.0011651806,0.00008325276,0.00300448],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99917954,0.00020450042,0.00011950311,0.00016810118,0.00024437127,0.00008397524],"domain_scores_gemma":[0.9989189,0.0004372818,0.00019007882,0.00009853922,0.0003220428,0.000033231576],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.001536397,0.0009099966,0.0004233761,0.0028576208,0.00033764643,0.0008116668,0.0005213557,0.0004404301,0.00079281064],"category_scores_gemma":[0.003658572,0.00019718877,0.001063096,0.00061002397,0.00033057728,0.00039242243,0.00089941476,0.00059997,0.0004063108],"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":[0.0007577574,0.00074306485,0.05653548,0.0013523438,0.00055981474,0.0017471879,0.0004497273,0.098358855,0.5442073,0.041613076,0.0020858976,0.25158957],"study_design_scores_gemma":[0.00009482454,0.0017957242,0.064704925,0.00042230886,0.00066084095,0.0015765706,0.0006192632,0.26344764,0.61061823,0.032799426,0.023128074,0.00013211595],"about_ca_topic_score_codex":0.0030224824,"about_ca_topic_score_gemma":0.0024981021,"teacher_disagreement_score":0.0030224824,"about_ca_system_score_codex":0.0008689898,"about_ca_system_score_gemma":0.0007116114,"threshold_uncertainty_score":0.008125365},"labels":[],"label_agreement":null},{"id":"W2585071105","doi":"10.1016/j.tifs.2005.09.005","title":"","year":2005,"lang":"en","type":"article","venue":"Trends in Food Science & Technology","topic":"","field":"","cited_by":0,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Guelph","funders":"","keywords":"Traditional medicine; Medicine","score_opus":0.03359166870318129,"score_gpt":0.3234557637502934,"score_spread":0.2898640950471121,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2585071105","genre_codex":"other","genre_gemma":"other","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"other","genre_consensus":"other","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.0045403964,0.004108105,0.0029569739,0.006139369,0.0038361144,0.00007639216,0.0010697818,0.0008494383,0.97642344],"genre_scores_gemma":[0.010641149,0.0022806358,0.0014656718,0.0010982358,0.00027075227,0.000021233933,0.0014176153,0.00008048366,0.98272413],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.9998029,0.000014843262,0.0000071691675,0.000039139435,0.00009465427,0.00004131252],"domain_scores_gemma":[0.999629,0.00001693266,0.000013961459,0.00004977184,0.00017330065,0.00011706321],"candidate_categories":["insufficient_payload"],"consensus_categories":[],"category_scores_codex":[0.0003915452,0.00047115795,0.00023513514,0.0007500967,0.00078638305,0.0018692333,0.0005664439,0.0009405804,0.43894053],"category_scores_gemma":[0.000518864,0.0001381405,0.00025017723,0.0006214026,0.00051111024,0.00083576096,0.0007875646,0.0009052861,0.34560165],"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":[0.00017123936,0.00014567739,0.0009293104,0.00022295983,0.000009214436,0.00014206953,0.0001278668,0.00006457032,0.028032077,0.023273421,0.4519392,0.49494243],"study_design_scores_gemma":[0.000004575545,0.00002318954,0.00093176286,0.000023620385,0.0000030041692,0.00012849967,0.00004157249,0.000021233434,0.0030190398,0.00088430935,0.99491656,0.0000025384595],"about_ca_topic_score_codex":0.0018157422,"about_ca_topic_score_gemma":0.0035312003,"teacher_disagreement_score":0.5610595,"about_ca_system_score_codex":0.00079568406,"about_ca_system_score_gemma":0.0012966649,"threshold_uncertainty_score":0},"labels":[],"label_agreement":null},{"id":"W2594351353","doi":"10.1016/j.tifs.2017.02.003","title":"Inactivation methods of soybean trypsin inhibitor – A review","year":2017,"lang":"en","type":"review","venue":"Trends in Food Science & Technology","topic":"Phytase and its Applications","field":"Agricultural and Biological Sciences","cited_by":220,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"McGill University","funders":"Natural Sciences and Engineering Research Council of Canada; McGill University","keywords":"Phytic acid; Isoflavones; Trypsin; Protease; Trypsin inhibitor; Enzyme; Biotechnology; Human health; Health benefits; Food products; Biochemistry; Food science; Chemistry; Biology; Medicine; Traditional medicine","score_opus":0.19634340422884916,"score_gpt":0.4530613398248065,"score_spread":0.25671793559595735,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2594351353","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":[0.00033091367,0.9984732,0.00038392935,0.00007403171,0.00011458909,0.000008283337,0.000023058145,0.000007319918,0.0005846844],"genre_scores_gemma":[0.0011649131,0.9976882,0.0004443465,0.00008951861,0.000078053235,0.000009606881,0.000044548444,0.000002269466,0.00047855033],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.9997167,0.000026020087,0.00004463647,0.00005618222,0.00013355771,0.000022772261],"domain_scores_gemma":[0.9997186,0.000114779075,0.00006776404,0.0000110391165,0.0000719204,0.000015835472],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0006785331,0.0012440147,0.0014672505,0.0028274835,0.00023186122,0.0008877149,0.0009780052,0.00085866457,0.001612153],"category_scores_gemma":[0.00067199057,0.00042240944,0.0006851805,0.0021798923,0.00039712223,0.0015031892,0.000611918,0.0012251087,0.0011671525],"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":[0.00010083178,0.0001338533,0.00029706082,0.033552386,0.00016910108,0.00020279593,0.000064384614,0.000454619,0.018141251,0.0022553026,0.012472711,0.9321558],"study_design_scores_gemma":[0.000029645302,0.0002725562,0.0017190011,0.0034040574,0.00037699984,0.0013937812,0.00007391749,0.00030292268,0.01140825,0.0012609933,0.9796999,0.00005793214],"about_ca_topic_score_codex":0.0010496055,"about_ca_topic_score_gemma":0.0015612853,"teacher_disagreement_score":0.0028274835,"about_ca_system_score_codex":0.00036323429,"about_ca_system_score_gemma":0.00087256334,"threshold_uncertainty_score":0.005393207},"labels":[],"label_agreement":null},{"id":"W2615094070","doi":"10.1016/j.tifs.2003.10.003","title":"Advanced Dairy Chemistry. Volume 1. Dairy Proteins","year":2003,"lang":"en","type":"article","venue":"Trends in Food Science & Technology","topic":"Biopolymer Synthesis and Applications","field":"Biochemistry, Genetics and Molecular Biology","cited_by":2,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Guelph","funders":"","keywords":"Volume (thermodynamics); Chemistry; Food science; Thermodynamics; Physics","score_opus":0.01151099944368956,"score_gpt":0.2628347113269653,"score_spread":0.25132371188327574,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2615094070","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":[0.010112878,0.4894746,0.013950681,0.0043689967,0.020943752,0.0005035945,0.0031113233,0.0020458708,0.45548832],"genre_scores_gemma":[0.009441457,0.19315846,0.0064781266,0.0013000433,0.0036042214,0.00022117919,0.0058037466,0.00035449606,0.7796383],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.9997776,0.0000108562745,0.000010816415,0.000044177228,0.00013137942,0.000025139183],"domain_scores_gemma":[0.9998354,0.000020288566,0.000014752942,0.00001574035,0.000065919965,0.000047937217],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00030278543,0.0023507602,0.0017040628,0.0030980618,0.0006145153,0.0010710873,0.001123953,0.000944385,0.12264233],"category_scores_gemma":[0.00026824002,0.0008166875,0.0007428558,0.0035965096,0.00024018719,0.0016698606,0.0010457404,0.0015239503,0.115612105],"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":[0.00031074046,0.0003327939,0.00036485953,0.001940433,0.000040419767,0.00015562944,0.00003464349,0.00046237578,0.04316619,0.0019475957,0.20821482,0.7430295],"study_design_scores_gemma":[0.000030276386,0.00015619847,0.0015017373,0.00020113036,0.000042711003,0.00047216282,0.0000176174,0.00024175564,0.008460232,0.0021750012,0.9866859,0.00001530756],"about_ca_topic_score_codex":0.0008055269,"about_ca_topic_score_gemma":0.002205349,"teacher_disagreement_score":0.12264233,"about_ca_system_score_codex":0.0005990478,"about_ca_system_score_gemma":0.0006511789,"threshold_uncertainty_score":0.4102795},"labels":[],"label_agreement":null},{"id":"W2619839568","doi":"10.1016/j.tifs.2007.10.005","title":"","year":2007,"lang":"en","type":"article","venue":"Trends in Food Science & Technology","topic":"","field":"","cited_by":0,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Manitoba","funders":"","keywords":"Chemistry","score_opus":0.03594556345121376,"score_gpt":0.33792975111931156,"score_spread":0.3019841876680978,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2619839568","genre_codex":"other","genre_gemma":"other","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"other","genre_consensus":"other","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.004476882,0.0040738354,0.0030600731,0.006245047,0.0037615157,0.00007534872,0.0010679691,0.0008068665,0.9764325],"genre_scores_gemma":[0.012347892,0.002622178,0.0017516366,0.0012780549,0.00029715538,0.000024252084,0.0015385821,0.000095771415,0.98004454],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.99978703,0.000016127602,0.000007478091,0.000041931835,0.000104082115,0.00004341238],"domain_scores_gemma":[0.9996207,0.00001735669,0.000014181663,0.00004974447,0.00018624234,0.00011180239],"candidate_categories":["insufficient_payload"],"consensus_categories":[],"category_scores_codex":[0.00039672665,0.000468802,0.00022983957,0.00078829634,0.0007796379,0.0019172444,0.0005693761,0.0009517451,0.42643815],"category_scores_gemma":[0.0005308965,0.00013642319,0.00025497118,0.00064894167,0.00052791025,0.00082581997,0.0008353605,0.0009147548,0.33663523],"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":[0.00015515031,0.00014976416,0.0009771617,0.00021825454,0.00000919711,0.00013556775,0.00012332441,0.00006648819,0.027850088,0.02542118,0.4369721,0.5079217],"study_design_scores_gemma":[0.0000044078142,0.000023582297,0.000925302,0.000025481866,0.0000030050428,0.00013751557,0.000044680928,0.000024312785,0.0031700206,0.0010299201,0.994609,0.0000027047279],"about_ca_topic_score_codex":0.0018446188,"about_ca_topic_score_gemma":0.003408173,"teacher_disagreement_score":0.57356185,"about_ca_system_score_codex":0.0008060483,"about_ca_system_score_gemma":0.0013495885,"threshold_uncertainty_score":0},"labels":[],"label_agreement":null},{"id":"W261993690","doi":"10.1016/j.tifs.2015.04.012","title":"Spent coffee grounds: A review on current research and future prospects","year":2015,"lang":"en","type":"review","venue":"Trends in Food Science & Technology","topic":"Coffee research and impacts","field":"Medicine","cited_by":649,"is_retracted":false,"has_abstract":false,"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":"Sustainability; Flavor; Exploit; Food industry; Terpene; Coffee grounds; Polyphenol; Food science; Food products; Chemistry; Business; Biochemical engineering; Organic chemistry; Engineering; Biology; Computer science; Ecology","score_opus":0.318253239701589,"score_gpt":0.5318701907513746,"score_spread":0.21361695104978567,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W261993690","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":[0.00014277961,0.99916565,0.000030536594,0.0001539245,0.000096615964,0.0000030523242,0.00003599449,0.0000027487415,0.0003686964],"genre_scores_gemma":[0.000789517,0.99854916,0.00009715064,0.00015697848,0.000100564,0.0000033848808,0.00003416353,0.0000012550638,0.00026784756],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.9995633,0.00007991068,0.00009332515,0.0000942872,0.00012607231,0.000043182154],"domain_scores_gemma":[0.99915457,0.00042949946,0.00019275778,0.00001663803,0.0001594418,0.00004714349],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0010263186,0.0010247623,0.0021305457,0.0038573546,0.00036013348,0.001912187,0.0008827279,0.001120238,0.0073614377],"category_scores_gemma":[0.0018146693,0.00041484114,0.0010833973,0.004920997,0.00059367676,0.0018477489,0.0010407482,0.0010877966,0.0012687771],"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":[0.00026408234,0.000083635605,0.0006927532,0.109485075,0.00040031696,0.00027038564,0.0001694832,0.00018434672,0.001574421,0.0022054126,0.025010305,0.85965973],"study_design_scores_gemma":[0.000027646296,0.00013067627,0.002283973,0.022606794,0.0009510936,0.00073991786,0.0003382221,0.00004568544,0.00047845818,0.0014944957,0.97086304,0.000040065435],"about_ca_topic_score_codex":0.0022009371,"about_ca_topic_score_gemma":0.0073304493,"teacher_disagreement_score":0.0073614377,"about_ca_system_score_codex":0.000706236,"about_ca_system_score_gemma":0.0022642317,"threshold_uncertainty_score":0.024626493},"labels":[],"label_agreement":null},{"id":"W2746590649","doi":"10.1016/j.tifs.2004.02.006","title":"","year":2004,"lang":"en","type":"article","venue":"Trends in Food Science & Technology","topic":"","field":"","cited_by":3,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Guelph","funders":"","keywords":"Psychology","score_opus":0.03348200408887344,"score_gpt":0.31782805767413036,"score_spread":0.28434605358525694,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2746590649","genre_codex":"other","genre_gemma":"other","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"other","genre_consensus":"other","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.004704815,0.0042849393,0.0028153274,0.006130772,0.0036702547,0.000066794135,0.0009949787,0.000837765,0.9764944],"genre_scores_gemma":[0.011126997,0.0022373104,0.0014028953,0.0010473889,0.0002693248,0.000019781146,0.0013178806,0.00008185946,0.9824965],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.9998061,0.000014847599,0.00000712433,0.000039023424,0.00009133207,0.00004161881],"domain_scores_gemma":[0.99962175,0.000018121385,0.000014626411,0.000051441286,0.00016976541,0.00012419261],"candidate_categories":["insufficient_payload"],"consensus_categories":[],"category_scores_codex":[0.00038188722,0.0004653661,0.00023238153,0.00077348255,0.00079735916,0.0019172893,0.0005590639,0.00095782214,0.44343522],"category_scores_gemma":[0.0005229488,0.00013629369,0.0002477995,0.0006456994,0.00054256,0.0008485371,0.0008043396,0.00089584733,0.35011393],"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":[0.00018447678,0.0001499175,0.0010336507,0.00023595234,0.000009829002,0.00015027865,0.00014442182,0.00007163437,0.03045216,0.026071504,0.4288893,0.5126069],"study_design_scores_gemma":[0.000004440359,0.000023415043,0.00097079686,0.000023908147,0.000003180823,0.00014215242,0.000045448116,0.000020944079,0.003153335,0.0010002482,0.9946096,0.0000025510487],"about_ca_topic_score_codex":0.0017780996,"about_ca_topic_score_gemma":0.0033573844,"teacher_disagreement_score":0.5565648,"about_ca_system_score_codex":0.0007821822,"about_ca_system_score_gemma":0.0012647405,"threshold_uncertainty_score":0},"labels":[],"label_agreement":null},{"id":"W2747537934","doi":"10.1016/j.tifs.2004.04.010","title":"","year":2004,"lang":"en","type":"article","venue":"Trends in Food Science & Technology","topic":"Food composition and properties","field":"Nursing","cited_by":8,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Toronto","funders":"","keywords":"Postprandial; Chylomicron; Triglyceride; Food science; Dietary fiber; Physiology; Epidemiology; Cholesterol; Biology; Medicine; Lipoprotein; Endocrinology; Internal medicine; Insulin; Very low-density lipoprotein","score_opus":0.033457222921556826,"score_gpt":0.29787383448822397,"score_spread":0.2644166115666671,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2747537934","genre_codex":"other","genre_gemma":"other","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"other","genre_consensus":"other","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.0025254544,0.0010050656,0.0021365243,0.003622326,0.0022401838,0.00007931506,0.000643107,0.0005984238,0.98714954],"genre_scores_gemma":[0.004912579,0.00059868896,0.00093620573,0.0006029399,0.00016347777,0.000025084239,0.0005333108,0.00006225983,0.99216545],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.99970067,0.00002396875,0.000012108062,0.00005515976,0.00015885153,0.000049166756],"domain_scores_gemma":[0.99925894,0.000041348718,0.000021630052,0.00010324742,0.00036365798,0.00021104413],"candidate_categories":["insufficient_payload"],"consensus_categories":[],"category_scores_codex":[0.0005329634,0.0004371646,0.00021928916,0.0010274735,0.0011282531,0.0020624157,0.00062097603,0.0009907453,0.53122205],"category_scores_gemma":[0.0011304962,0.00015325229,0.0002484375,0.0006719284,0.00044770533,0.00079801294,0.0012327806,0.00086022745,0.38974053],"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":[0.00012568136,0.00013501901,0.0015325989,0.00012450747,0.0000060250063,0.00018101092,0.00021477147,0.00007710522,0.007030289,0.020655643,0.4645588,0.5053585],"study_design_scores_gemma":[0.0000054287357,0.000023897603,0.0014190982,0.00003180074,0.0000025528168,0.00014757842,0.0000735879,0.000036001773,0.0010919757,0.001079787,0.99608517,0.0000030903966],"about_ca_topic_score_codex":0.0025015683,"about_ca_topic_score_gemma":0.005707068,"teacher_disagreement_score":0.46877795,"about_ca_system_score_codex":0.00088941155,"about_ca_system_score_gemma":0.0016226117,"threshold_uncertainty_score":0},"labels":[],"label_agreement":null},{"id":"W2747941871","doi":"10.1016/j.tifs.2017.08.014","title":"Food safety for food security: Relationship between global megatrends and developments in food safety","year":2017,"lang":"en","type":"article","venue":"Trends in Food Science & Technology","topic":"Food Waste Reduction and Sustainability","field":"Agricultural and Biological Sciences","cited_by":567,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Guelph","funders":"Fonterra Co-Operative Group","keywords":"Food security; Business; Food safety; Enabling; Context (archaeology); Supply chain; Population; Food systems; Food processing; Food packaging; Marketing; Engineering; Agriculture; Geography; Political science; Environmental health","score_opus":0.050165333657206705,"score_gpt":0.3080420530402038,"score_spread":0.2578767193829971,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2747941871","genre_codex":"empirical","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":[0.9220791,0.022249691,0.0034548757,0.02007952,0.00030028174,0.000025594953,0.00435169,0.00012164653,0.027337635],"genre_scores_gemma":[0.98975986,0.0068019773,0.0010895168,0.000479536,0.00020845565,0.000015357755,0.0006427763,0.000021301787,0.0009811848],"study_design_codex":"observational","study_design_gemma":"not_applicable","domain_scores_codex":[0.9997267,0.00005800448,0.000035368674,0.000050932296,0.00004822946,0.000080615464],"domain_scores_gemma":[0.99614763,0.00085676135,0.0018590608,0.00018094497,0.000520933,0.0004346883],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0010093518,0.00024873827,0.00021211842,0.002003751,0.00037402465,0.0018356617,0.00029009586,0.00070987025,0.009077618],"category_scores_gemma":[0.0026250202,0.00015351202,0.00037138615,0.0053266166,0.0009105578,0.003046311,0.0018589259,0.0013446022,0.00052876683],"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":[0.00024740183,0.00005621229,0.8608389,0.00046421075,0.00029815672,0.0003558043,0.001489778,0.0013163273,0.0015457099,0.036103208,0.0041712266,0.0931132],"study_design_scores_gemma":[0.000006602031,0.00011450727,0.96400994,0.00015801717,0.00010056182,0.0004062408,0.0035914073,0.0009698529,0.00041499044,0.008875422,0.021327967,0.00002449684],"about_ca_topic_score_codex":0.0035249288,"about_ca_topic_score_gemma":0.0076157697,"teacher_disagreement_score":0.009077618,"about_ca_system_score_codex":0.00072920305,"about_ca_system_score_gemma":0.00078932795,"threshold_uncertainty_score":0.030367613},"labels":[],"label_agreement":null},{"id":"W2749234406","doi":"10.1016/j.tifs.2006.07.009","title":"","year":2007,"lang":"en","type":"article","venue":"Trends in Food Science & Technology","topic":"","field":"","cited_by":1,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Guelph","funders":"","keywords":"Psychology","score_opus":0.03594556345121376,"score_gpt":0.33792975111931156,"score_spread":0.3019841876680978,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2749234406","genre_codex":"other","genre_gemma":"other","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"other","genre_consensus":"other","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.004476882,0.0040738354,0.0030600731,0.006245047,0.0037615157,0.00007534872,0.0010679691,0.0008068665,0.9764325],"genre_scores_gemma":[0.012347892,0.002622178,0.0017516366,0.0012780549,0.00029715538,0.000024252084,0.0015385821,0.000095771415,0.98004454],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.99978703,0.000016127602,0.000007478091,0.000041931835,0.000104082115,0.00004341238],"domain_scores_gemma":[0.9996207,0.00001735669,0.000014181663,0.00004974447,0.00018624234,0.00011180239],"candidate_categories":["insufficient_payload"],"consensus_categories":[],"category_scores_codex":[0.00039672665,0.000468802,0.00022983957,0.00078829634,0.0007796379,0.0019172444,0.0005693761,0.0009517451,0.42643815],"category_scores_gemma":[0.0005308965,0.00013642319,0.00025497118,0.00064894167,0.00052791025,0.00082581997,0.0008353605,0.0009147548,0.33663523],"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":[0.00015515031,0.00014976416,0.0009771617,0.00021825454,0.00000919711,0.00013556775,0.00012332441,0.00006648819,0.027850088,0.02542118,0.4369721,0.5079217],"study_design_scores_gemma":[0.0000044078142,0.000023582297,0.000925302,0.000025481866,0.0000030050428,0.00013751557,0.000044680928,0.000024312785,0.0031700206,0.0010299201,0.994609,0.0000027047279],"about_ca_topic_score_codex":0.0018446188,"about_ca_topic_score_gemma":0.003408173,"teacher_disagreement_score":0.57356185,"about_ca_system_score_codex":0.0008060483,"about_ca_system_score_gemma":0.0013495885,"threshold_uncertainty_score":0},"labels":[],"label_agreement":null},{"id":"W2754717186","doi":"10.1016/j.tifs.2017.09.002","title":"Food derived anti-adhesive components against bacterial adhesion: Current progresses and future perspectives","year":2017,"lang":"en","type":"article","venue":"Trends in Food Science & Technology","topic":"Biochemical and Structural Characterization","field":"Biochemistry, Genetics and Molecular Biology","cited_by":37,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Alberta","funders":"Natural Sciences and Engineering Research Council of Canada; Alberta Livestock and Meat Agency","keywords":"Nutraceutical; Adhesive; Bacterial adhesin; Clinical trial; Biotechnology; Medicine; Biology; Nanotechnology; Materials science; Pathology","score_opus":0.01997625306696344,"score_gpt":0.2848046723499063,"score_spread":0.2648284192829429,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2754717186","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":[0.030752854,0.9573701,0.0038083398,0.0023841246,0.00033473765,0.00003606444,0.0001464528,0.0000582719,0.0051090047],"genre_scores_gemma":[0.10529091,0.8822781,0.005129096,0.0014175745,0.0006902266,0.00008452156,0.0004071531,0.000016181311,0.0046862704],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.99985886,0.000030116462,0.000015319736,0.00002722623,0.000027639846,0.00004078501],"domain_scores_gemma":[0.9996816,0.00010660812,0.000055772718,0.000013922757,0.00009876457,0.000043275824],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00092524785,0.0006233518,0.0007781131,0.00036156146,0.00016001258,0.0013427474,0.00047650773,0.0007087901,0.0031849078],"category_scores_gemma":[0.0003862985,0.00013595179,0.00033692244,0.0005105155,0.0005230114,0.0013558413,0.00032134124,0.00080276374,0.0011223935],"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":[0.0020621023,0.0009475097,0.0033998578,0.0073998896,0.00015291519,0.000528327,0.00025072246,0.00084131357,0.18160763,0.00863347,0.007144321,0.78703207],"study_design_scores_gemma":[0.00032727746,0.006087093,0.018286716,0.0027130535,0.0012531006,0.0025744983,0.0021746664,0.002706398,0.20085804,0.017592384,0.7452955,0.00013114228],"about_ca_topic_score_codex":0.0002716061,"about_ca_topic_score_gemma":0.0005759334,"teacher_disagreement_score":0.0031849078,"about_ca_system_score_codex":0.0002943728,"about_ca_system_score_gemma":0.0007713153,"threshold_uncertainty_score":0.010654628},"labels":[],"label_agreement":null},{"id":"W2789822716","doi":"10.1016/j.tifs.2018.02.009","title":"Cannabis-infused food and Canadian consumers’ willingness to consider “recreational” cannabis as a food ingredient","year":2018,"lang":"en","type":"article","venue":"Trends in Food Science & Technology","topic":"Cannabis and Cannabinoid Research","field":"Medicine","cited_by":31,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":true,"ca_institutions":"Dalhousie University","funders":"","keywords":"Cannabis; Legalization; Recreation; Ingredient; Marketing; Business; Government (linguistics); Advertising; Environmental health; Medicine; Political science; Law; Psychiatry","score_opus":0.03041431494931728,"score_gpt":0.332160652519082,"score_spread":0.3017463375697647,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2789822716","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":[0.9771468,0.00072088937,0.00008858803,0.0027196924,0.00006363504,0.000037534865,0.000519538,0.0000066480125,0.018696709],"genre_scores_gemma":[0.9919437,0.00065234874,0.00025670332,0.0007916409,0.000017203234,0.00000946626,0.00025510773,0.0000071723944,0.0060667098],"study_design_codex":"observational","study_design_gemma":"observational","domain_scores_codex":[0.99888045,0.0001307913,0.00004060905,0.0000805599,0.0006089421,0.00025866195],"domain_scores_gemma":[0.99499184,0.0009192047,0.00094438466,0.000099941,0.002015533,0.0010290536],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0013370597,0.0001803897,0.00021007209,0.0008628269,0.0026643884,0.0026061137,0.0006204998,0.001231115,0.010174276],"category_scores_gemma":[0.0070531378,0.0003022729,0.0008831687,0.00126721,0.0014516148,0.00081163074,0.0008112577,0.0023189269,0.0004038995],"study_design_candidate":"observational","study_design_consensus":"observational","about_ca_topic_candidate":true,"about_ca_topic_consensus":true,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0024891736,0.00064802606,0.92307365,0.00023486934,0.00028469213,0.00052943913,0.027536243,0.00031569035,0.0017383118,0.0032117914,0.011017284,0.02892085],"study_design_scores_gemma":[0.00006171141,0.00011388654,0.9400881,0.00022625814,0.00014362433,0.0002033681,0.038575124,0.00071637746,0.00034177484,0.0005272206,0.018871427,0.00013115701],"about_ca_topic_score_codex":0.9682702,"about_ca_topic_score_gemma":0.98204595,"teacher_disagreement_score":0.031729817,"about_ca_system_score_codex":0.015502992,"about_ca_system_score_gemma":0.014369714,"threshold_uncertainty_score":0.11248261},"labels":[],"label_agreement":null},{"id":"W2792281332","doi":"10.1016/j.tifs.2018.01.011","title":"Flaxseed gum a versatile natural hydrocolloid for food and non-food applications","year":2018,"lang":"en","type":"article","venue":"Trends in Food Science & Technology","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":151,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Genome Prairie; University of Saskatchewan","funders":"Agricultural Development Fund; Ministry of Agriculture - Saskatchewan","keywords":"Polysaccharide; Linum; Chemistry; Functional food; Food science; Food industry; Dietary fiber; Food products; Rheology; Biochemistry; Materials science; Biology; Botany","score_opus":0.020720749954989574,"score_gpt":0.26349338362273955,"score_spread":0.24277263366774998,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2792281332","genre_codex":"empirical","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":[0.9708838,0.012147197,0.00907993,0.00041262966,0.000120622564,0.000051533592,0.00046216932,0.0001430056,0.0066991737],"genre_scores_gemma":[0.9807215,0.0037123852,0.00790239,0.00012469976,0.000030193867,0.000030860498,0.0002865425,0.000022027678,0.00716943],"study_design_codex":"bench_or_experimental","study_design_gemma":"not_applicable","domain_scores_codex":[0.99994504,0.000009987625,0.000003557735,0.0000146497405,0.000016554655,0.000010127392],"domain_scores_gemma":[0.999951,0.000005859816,0.000011714062,0.000004307966,0.000008897645,0.000018193445],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000095953605,0.00034323568,0.00009445631,0.0002650948,0.00014217364,0.00020524295,0.00013121146,0.00028872947,0.0009286153],"category_scores_gemma":[0.00007728439,0.00010183462,0.00020829777,0.00018163098,0.00013894038,0.00025116667,0.0002648361,0.00021402036,0.00031318353],"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":[0.00006127297,0.000008223102,0.00010336803,0.0000759003,0.0000032419118,0.000106266525,0.0000128422025,0.000075334494,0.99420315,0.00011329428,0.00009734969,0.0051397653],"study_design_scores_gemma":[0.000014535854,0.0003828904,0.0030979891,0.000026709966,0.00003115807,0.0007393703,0.000048208374,0.00072949956,0.9762315,0.00018269423,0.018497817,0.000017576262],"about_ca_topic_score_codex":0.000367718,"about_ca_topic_score_gemma":0.00089135004,"teacher_disagreement_score":0.0009286153,"about_ca_system_score_codex":0.00016303071,"about_ca_system_score_gemma":0.0001285551,"threshold_uncertainty_score":0.0031065345},"labels":[],"label_agreement":null},{"id":"W2792668207","doi":"10.1016/j.tifs.2018.03.014","title":"Innovative food processing technologies on the transglutaminase functionality in protein-based food products: Trends, opportunities and drawbacks","year":2018,"lang":"en","type":"article","venue":"Trends in Food Science & Technology","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":107,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"McGill University","funders":"","keywords":"Food processing; Chemistry; Food industry; Raw material; Sonication; Food products; Food science; Materials science; Biochemical engineering; Chromatography; Organic chemistry","score_opus":0.07778638729540173,"score_gpt":0.2811185881077013,"score_spread":0.20333220081229958,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2792668207","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":[0.40430197,0.4885246,0.065365024,0.0069919466,0.001269088,0.00012368058,0.00024356674,0.00023248704,0.03294757],"genre_scores_gemma":[0.6184233,0.32660493,0.03931917,0.0019276764,0.0007590807,0.000121746234,0.00048168722,0.00007896834,0.0122834295],"study_design_codex":"bench_or_experimental","study_design_gemma":"not_applicable","domain_scores_codex":[0.99965394,0.000050837505,0.000024229903,0.00007158183,0.00014536112,0.00005408137],"domain_scores_gemma":[0.99970347,0.00007500195,0.00006007983,0.000028866756,0.00010363929,0.000028914561],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0010798748,0.00055890996,0.00036421054,0.0003819948,0.00017351816,0.000946731,0.0006783,0.0007979083,0.0015172722],"category_scores_gemma":[0.00043269602,0.00021234811,0.00051176595,0.0005950769,0.0005535012,0.0019250427,0.000649927,0.0012118609,0.0006609783],"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":[0.00030321587,0.0001722226,0.00094012235,0.002691172,0.00004988226,0.00031036587,0.00019712644,0.0009600333,0.76601666,0.017113209,0.0015051422,0.20974074],"study_design_scores_gemma":[0.000048419864,0.001841409,0.0025427057,0.0004723707,0.00013868709,0.0015579651,0.00038003246,0.003774458,0.7974322,0.009508798,0.18224286,0.000060128783],"about_ca_topic_score_codex":0.0002231726,"about_ca_topic_score_gemma":0.00033063215,"teacher_disagreement_score":0.0015172722,"about_ca_system_score_codex":0.00045820998,"about_ca_system_score_gemma":0.0003646233,"threshold_uncertainty_score":0.0057109594},"labels":[],"label_agreement":null},{"id":"W2887288813","doi":"10.1016/j.tifs.2018.07.030","title":"Nepeta species: From farm to food applications and phytotherapy","year":2018,"lang":"en","type":"article","venue":"Trends in Food Science & Technology","topic":"Essential Oils and Antimicrobial Activity","field":"Agricultural and Biological Sciences","cited_by":114,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Winnipeg","funders":"Shahid Beheshti University of Medical Sciences","keywords":"Nepeta; Chemotype; Traditional medicine; Lamiaceae; Phytochemical; Phytochemistry; Biology; Antimicrobial; Linalool; Essential oil; Medicine; Botany","score_opus":0.029202358836197394,"score_gpt":0.2587511800783843,"score_spread":0.22954882124218692,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2887288813","genre_codex":"empirical","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":[0.75685704,0.08313825,0.006956499,0.0030655146,0.0004103925,0.00024546683,0.0010514404,0.00035304102,0.1479223],"genre_scores_gemma":[0.94597316,0.022202406,0.004352057,0.00073472306,0.00012936145,0.0000654814,0.00041813543,0.000029309429,0.026095387],"study_design_codex":"bench_or_experimental","study_design_gemma":"not_applicable","domain_scores_codex":[0.99994683,0.000007614026,0.0000050449903,0.000016304573,0.000012383016,0.00001179847],"domain_scores_gemma":[0.9999238,0.000020539252,0.000011854704,0.0000071114555,0.000015221669,0.000021504104],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00009765364,0.00054569676,0.0002700455,0.0009211527,0.00064318156,0.0005696521,0.00035934313,0.0005055794,0.003179916],"category_scores_gemma":[0.00016341904,0.00013896583,0.00015780359,0.00033617293,0.0003302862,0.00083815545,0.00046510177,0.00047033658,0.0006856563],"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":[0.0008467042,0.0005378065,0.008318346,0.0012850151,0.000046024237,0.0035535689,0.0011209635,0.0004706461,0.65510285,0.0034020836,0.002027367,0.32328865],"study_design_scores_gemma":[0.00012032927,0.0025279436,0.20708065,0.00083121244,0.0003349181,0.021195583,0.002855039,0.0015515111,0.1453401,0.006382311,0.6116543,0.00012609438],"about_ca_topic_score_codex":0.0009168735,"about_ca_topic_score_gemma":0.0024096305,"teacher_disagreement_score":0.003179916,"about_ca_system_score_codex":0.00024965944,"about_ca_system_score_gemma":0.0002903842,"threshold_uncertainty_score":0.010637879},"labels":[],"label_agreement":null},{"id":"W2888552820","doi":"10.1016/j.tifs.2018.08.013","title":"Enhancing enzymatic hydrolysis of food proteins and production of bioactive peptides using high hydrostatic pressure technology","year":2018,"lang":"en","type":"article","venue":"Trends in Food Science & Technology","topic":"Protein Hydrolysis and Bioactive Peptides","field":"Biochemistry, Genetics and Molecular Biology","cited_by":189,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Université Laval","funders":"","keywords":"Hydrostatic pressure; Enzymatic hydrolysis; Food science; Chemistry; Antioxidant; Hydrolysis; Food processing; Functional food; Food technology; Enzyme; Biochemistry; Food products; High pressure; Biochemical engineering; Biotechnology; Biology","score_opus":0.013494560741752034,"score_gpt":0.267210326748527,"score_spread":0.253715766006775,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2888552820","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":[0.974386,0.002563814,0.018978994,0.00027721003,0.00007393927,0.00006475086,0.00010311163,0.0001427144,0.0034093757],"genre_scores_gemma":[0.9908326,0.0013149796,0.005944096,0.00006315038,0.00004396977,0.000036266603,0.00012101648,0.00001995646,0.0016238666],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998053,0.000020886819,0.000011424682,0.000027076585,0.00010146891,0.000033943095],"domain_scores_gemma":[0.9999032,0.000028246493,0.00002833215,0.00000789904,0.000017848679,0.000014442934],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00021822938,0.00026990238,0.00017977465,0.00021739597,0.00016396081,0.00034876665,0.00025609042,0.00027191627,0.0011156099],"category_scores_gemma":[0.0002786405,0.00019520082,0.00030418352,0.00024862113,0.00031315454,0.00059720926,0.00042204175,0.0005128014,0.00031311574],"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":[0.00003401797,0.000018333267,0.00017131929,0.00007502079,0.000005831923,0.000043260156,0.000018910592,0.000091666334,0.99592507,0.00015321794,0.000046757097,0.0034166232],"study_design_scores_gemma":[0.00001101813,0.00010853773,0.0017101581,0.0000023172715,0.0000073774827,0.0001147008,0.000017523416,0.00079961435,0.99548846,0.00008127573,0.0016534732,0.00000545998],"about_ca_topic_score_codex":0.0002568563,"about_ca_topic_score_gemma":0.00041344084,"teacher_disagreement_score":0.0011156099,"about_ca_system_score_codex":0.00017715683,"about_ca_system_score_gemma":0.00018922961,"threshold_uncertainty_score":0.0037321448},"labels":[],"label_agreement":null},{"id":"W2911347362","doi":"10.1016/j.tifs.2019.02.006","title":"Dry fractionation methods for plant protein, starch and fiber enrichment: A review","year":2019,"lang":"en","type":"review","venue":"Trends in Food Science & Technology","topic":"Cyclone Separators and Fluid Dynamics","field":"Engineering","cited_by":182,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"McMaster University; University of Waterloo","funders":"Natural Sciences and Engineering Research Council of Canada; U.S. Department of Agriculture","keywords":"Fractionation; Process engineering; Commercialization; Fiber; Extraction (chemistry); Starch; Separation process; Materials science; Yield (engineering); Chromatography; Pulp and paper industry; Chemistry; Chemical engineering; Engineering; Organic chemistry; Composite material","score_opus":0.05190106501071465,"score_gpt":0.3930437767065374,"score_spread":0.3411427116958228,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2911347362","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":[0.00035152634,0.99803144,0.0006484225,0.00008647196,0.00012821257,0.000013700052,0.000055822937,0.00001884744,0.00066559186],"genre_scores_gemma":[0.0010498125,0.99700874,0.0007732488,0.00013740924,0.00009852793,0.000015980015,0.00008032655,0.0000049260584,0.0008310041],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.9997782,0.000018533654,0.000030216417,0.000057758953,0.00009362578,0.000021600365],"domain_scores_gemma":[0.99969745,0.00014256912,0.000062540006,0.000012623138,0.00006730725,0.000017521046],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0006711422,0.0015539534,0.0018476159,0.003059012,0.00030013325,0.0010049236,0.00088904466,0.00093198183,0.0037113624],"category_scores_gemma":[0.0006406237,0.00048426248,0.0007911643,0.002719132,0.00045395817,0.0017487253,0.000897179,0.0011645256,0.0022471286],"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":[0.0001252466,0.00015892577,0.0001763093,0.033888713,0.000185524,0.00012689785,0.000043720054,0.0005531381,0.017960347,0.0015626114,0.012163678,0.9330549],"study_design_scores_gemma":[0.000042582,0.000460779,0.0016342299,0.0039856588,0.0006298336,0.00084485376,0.00009084211,0.00041539178,0.013350712,0.0015336042,0.9769165,0.0000950301],"about_ca_topic_score_codex":0.0010659401,"about_ca_topic_score_gemma":0.0017778407,"teacher_disagreement_score":0.0037113624,"about_ca_system_score_codex":0.00036761776,"about_ca_system_score_gemma":0.00085103465,"threshold_uncertainty_score":0.012415767},"labels":[],"label_agreement":null},{"id":"W2912264638","doi":"10.1016/j.tifs.2019.01.020","title":"Thymus spp. plants - Food applications and phytopharmacy properties","year":2019,"lang":"en","type":"article","venue":"Trends in Food Science & Technology","topic":"Essential Oils and Antimicrobial Activity","field":"Agricultural and Biological Sciences","cited_by":138,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Winnipeg","funders":"","keywords":"Nutraceutical; Preservative; Antimicrobial; Food Preservatives; Thymus vulgaris; Food products; Food industry; Food science; Functional food; Biotechnology; Food quality; Biology; Traditional medicine; Chemistry; Medicine; Essential oil","score_opus":0.02663188843107286,"score_gpt":0.24486411670800332,"score_spread":0.21823222827693045,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2912264638","genre_codex":"empirical","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":[0.9806076,0.010438015,0.0016551603,0.00014040245,0.000024075158,0.000017411212,0.00042548307,0.00004574954,0.006646129],"genre_scores_gemma":[0.992605,0.0028051303,0.0008473442,0.000051877174,0.000010319561,0.000004716113,0.00025846408,0.000010620884,0.0034066136],"study_design_codex":"bench_or_experimental","study_design_gemma":"not_applicable","domain_scores_codex":[0.99995816,0.0000045905294,0.0000031745096,0.000008842351,0.000011752111,0.000013376648],"domain_scores_gemma":[0.9999232,0.000016111475,0.000013954493,0.0000056033577,0.000018449711,0.000022663946],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000061784616,0.00029515233,0.00013036144,0.00040115908,0.00016500895,0.00030459004,0.00015343199,0.00022744009,0.0014531604],"category_scores_gemma":[0.00007371818,0.00008776499,0.00020762479,0.00022931227,0.00010992729,0.00027985856,0.00018407148,0.00025783034,0.0004506819],"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":[0.00007601479,0.000018231181,0.00040057153,0.00009465383,0.0000033750553,0.00007688406,0.000019176507,0.00001972848,0.9948078,0.00006296411,0.000016785792,0.0044038696],"study_design_scores_gemma":[0.000015031719,0.00070589554,0.04204077,0.000044925066,0.00010528842,0.0018485226,0.00020435604,0.00030108515,0.945982,0.0002318426,0.00850583,0.000014502231],"about_ca_topic_score_codex":0.00066785724,"about_ca_topic_score_gemma":0.0010959066,"teacher_disagreement_score":0.0014531604,"about_ca_system_score_codex":0.00016521063,"about_ca_system_score_gemma":0.00014006814,"threshold_uncertainty_score":0.004861295},"labels":[],"label_agreement":null},{"id":"W2913120853","doi":"10.1016/j.tifs.2019.02.030","title":"Micro and nano encapsulation, retention and controlled release of flavor and aroma compounds: A critical review","year":2019,"lang":"en","type":"review","venue":"Trends in Food Science & Technology","topic":"Microencapsulation and Drying Processes","field":"Agricultural and Biological Sciences","cited_by":438,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Université Laval","funders":"","keywords":"Flavor; Aroma; Encapsulation (networking); Spray drying; Controlled release; Emulsion; Nanotechnology; Chemistry; Materials science; Food science; Chromatography; Computer science; Organic chemistry","score_opus":0.0750175753706637,"score_gpt":0.3312250579688032,"score_spread":0.2562074825981395,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2913120853","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":[0.0001463495,0.99929607,0.00010167192,0.00007207205,0.000111521826,0.0000035449912,0.000015504322,0.000003670863,0.0002495312],"genre_scores_gemma":[0.0005657284,0.9987674,0.00016771693,0.00009522907,0.00010506774,0.000006220734,0.00002160655,0.000001013307,0.0002701521],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.9998111,0.000018656912,0.000030810133,0.000042940268,0.000074694515,0.00002177257],"domain_scores_gemma":[0.9996909,0.00016531938,0.000057243346,0.0000089477835,0.00005927786,0.000018421588],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0006153722,0.0011545027,0.0016653483,0.0016856262,0.00021181366,0.0010441885,0.00075690943,0.00093029795,0.0025484434],"category_scores_gemma":[0.0006445149,0.00035081766,0.0005390117,0.0019234702,0.0003848207,0.0012095816,0.0006465868,0.0010512307,0.0010108415],"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":[0.00015495534,0.00014642822,0.00017033226,0.054378416,0.000206466,0.00019812872,0.000060038576,0.00058074214,0.011947814,0.002956526,0.019843379,0.9093568],"study_design_scores_gemma":[0.000044694327,0.00029911654,0.0010423828,0.005396358,0.00046448805,0.0010115277,0.000071179806,0.00022112357,0.004465741,0.0015470013,0.98538244,0.00005388492],"about_ca_topic_score_codex":0.0007514725,"about_ca_topic_score_gemma":0.0013819747,"teacher_disagreement_score":0.0025484434,"about_ca_system_score_codex":0.00042470338,"about_ca_system_score_gemma":0.00097199925,"threshold_uncertainty_score":0.008525431},"labels":[],"label_agreement":null},{"id":"W2923092209","doi":"10.1016/j.tifs.2019.03.023","title":"Physiological functionalities and mechanisms of β-glucans","year":2019,"lang":"en","type":"article","venue":"Trends in Food Science & Technology","topic":"Food composition and properties","field":"Nursing","cited_by":191,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Guelph","funders":"National Natural Science Foundation of China","keywords":"Beta-glucan; Glucan; Human health; Chemistry; Polysaccharide; Yeast; Mechanism of action; Biochemistry; Biotechnology; Biology; Medicine","score_opus":0.03626158414356453,"score_gpt":0.2761896870043095,"score_spread":0.23992810286074498,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2923092209","genre_codex":"empirical","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":[0.95318973,0.032439396,0.007071068,0.0008769691,0.0002001691,0.00003546678,0.00023040727,0.0000794264,0.0058773328],"genre_scores_gemma":[0.9863106,0.008228014,0.0018768593,0.0002210416,0.000042570755,0.000024649695,0.00017745038,0.000011160315,0.0031076567],"study_design_codex":"bench_or_experimental","study_design_gemma":"not_applicable","domain_scores_codex":[0.9998379,0.000039721635,0.00001086879,0.00004075453,0.000028286508,0.00004257329],"domain_scores_gemma":[0.9998908,0.000011136404,0.000026033505,0.000008354331,0.000025688036,0.00003800655],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00028397268,0.000554217,0.00019940318,0.00037582102,0.00022044635,0.00079132756,0.00034822244,0.0004819448,0.000837027],"category_scores_gemma":[0.00018083729,0.0001743055,0.00034261975,0.00017758201,0.0004932099,0.00076996366,0.0004016753,0.00057510287,0.00022589226],"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":[0.00086618186,0.00005947112,0.0021387748,0.00018210801,0.00002484948,0.00036112207,0.00022837345,0.000121082274,0.974361,0.0032592337,0.00015068488,0.018247083],"study_design_scores_gemma":[0.00007179966,0.0015846237,0.103929475,0.00021755729,0.00010343944,0.0027923284,0.001778041,0.0018696135,0.8563574,0.011221191,0.019967897,0.00010670982],"about_ca_topic_score_codex":0.00037002345,"about_ca_topic_score_gemma":0.00019548617,"teacher_disagreement_score":0.000837027,"about_ca_system_score_codex":0.00028552802,"about_ca_system_score_gemma":0.00019608953,"threshold_uncertainty_score":0.0028001666},"labels":[],"label_agreement":null},{"id":"W2934955158","doi":"10.1016/j.tifs.2019.03.014","title":"Differentiating between tackiness and stickiness and their induction in foods","year":2019,"lang":"en","type":"article","venue":"Trends in Food Science & Technology","topic":"Material Properties and Processing","field":"Engineering","cited_by":35,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Manitoba","funders":"","keywords":"Fouling; Clogging; Cohesion (chemistry); Scaling; Economics; Computer science; Mathematics; Physics; Chemistry; Membrane; Geography","score_opus":0.01929830870755921,"score_gpt":0.23581578172366172,"score_spread":0.2165174730161025,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2934955158","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":[0.9866257,0.0031134142,0.0071001407,0.00009227944,0.00014131774,0.00007107061,0.00022941786,0.0000625252,0.0025641113],"genre_scores_gemma":[0.99155337,0.0012525857,0.004556449,0.000089870206,0.000092681265,0.000065384964,0.00029038778,0.00002711195,0.002072103],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9995683,0.00005609283,0.000031040745,0.00009528181,0.00018353372,0.00006573614],"domain_scores_gemma":[0.9987154,0.0003902884,0.00044314316,0.00005519249,0.00022853233,0.00016743637],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0005642196,0.00036000836,0.0003903191,0.0010007708,0.0002107122,0.00094340666,0.00022814856,0.0004917713,0.0014078598],"category_scores_gemma":[0.0014965963,0.00028392585,0.00044219467,0.0005390533,0.00034022803,0.0005708761,0.00061049196,0.0010655747,0.00037324475],"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":[0.0015775368,0.00024264609,0.051807,0.0003663162,0.00006971972,0.00024404222,0.00032936793,0.00043751314,0.88130385,0.0005405401,0.00026476063,0.06281661],"study_design_scores_gemma":[0.000047848294,0.0029407663,0.50450575,0.00011055436,0.00016615464,0.00089959946,0.00072518503,0.006912588,0.4790085,0.0020949973,0.0025024684,0.00008559094],"about_ca_topic_score_codex":0.0003630098,"about_ca_topic_score_gemma":0.00041262657,"teacher_disagreement_score":0.0014078598,"about_ca_system_score_codex":0.00029524296,"about_ca_system_score_gemma":0.0001777436,"threshold_uncertainty_score":0.00470978},"labels":[],"label_agreement":null},{"id":"W2964416471","doi":"10.1016/j.tifs.2019.08.002","title":"Metabolomics as a tool to study the mechanism of action of bioactive protein hydrolysates and peptides: A review of current literature","year":2019,"lang":"en","type":"review","venue":"Trends in Food Science & Technology","topic":"Protein Hydrolysis and Bioactive Peptides","field":"Biochemistry, Genetics and Molecular Biology","cited_by":48,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Manitoba","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Metabolomics; Hydrolysate; Metabolite; Biology; Pharmacology; Biochemistry; Chemistry; Bioinformatics","score_opus":0.05193138137001334,"score_gpt":0.3722268761880081,"score_spread":0.32029549481799474,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2964416471","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":[0.00012581194,0.9991566,0.00024483757,0.0001252746,0.000069357804,0.000002734647,0.00002266109,0.0000053379254,0.00024731434],"genre_scores_gemma":[0.0005455331,0.9987459,0.00033653306,0.00008629027,0.00010311698,0.0000034496493,0.000024512128,9.650835e-7,0.00015358248],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.99979585,0.000026315456,0.00002700822,0.000052279614,0.000081514445,0.00001702489],"domain_scores_gemma":[0.99936146,0.0003420732,0.000094692004,0.000014417334,0.0001464205,0.000040984378],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0008667206,0.0011925373,0.0017438577,0.003164616,0.00019689475,0.0013767758,0.00079959386,0.0011155551,0.0019237046],"category_scores_gemma":[0.0007659584,0.00033879883,0.00063229626,0.0037635523,0.00047677942,0.0014664654,0.0008107357,0.0010985782,0.0010464281],"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":[0.00012508254,0.00008768218,0.00053760636,0.025525626,0.00019602668,0.00019305346,0.000045669265,0.0004640803,0.007785106,0.0025075313,0.009683169,0.9528493],"study_design_scores_gemma":[0.000040731717,0.00032681366,0.005286763,0.008406913,0.0007190947,0.0023372585,0.00021619076,0.00078353,0.005686549,0.0054054447,0.97065765,0.00013313221],"about_ca_topic_score_codex":0.0011837301,"about_ca_topic_score_gemma":0.0019583167,"teacher_disagreement_score":0.003164616,"about_ca_system_score_codex":0.00051241566,"about_ca_system_score_gemma":0.000978281,"threshold_uncertainty_score":0.006435454},"labels":[],"label_agreement":null},{"id":"W2965884754","doi":"10.1016/j.tifs.2019.07.051","title":"Eliminating vicine and convicine, the main anti-nutritional factors restricting faba bean usage","year":2019,"lang":"en","type":"article","venue":"Trends in Food Science & Technology","topic":"Genetic and Environmental Crop Studies","field":"Agricultural and Biological Sciences","cited_by":151,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Canadian Food Inspection Agency; University of Saskatchewan","funders":"Alberta Diabetes Foundation; Saskatchewan Pulse Growers; Academy of Finland; Innovationsfonden; Western Grains Research Foundation","keywords":"Vicia faba; Agronomy; Biology; Business","score_opus":0.021596992249330697,"score_gpt":0.2327926477789266,"score_spread":0.2111956555295959,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2965884754","genre_codex":"review","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":[0.26629415,0.69874036,0.020528326,0.0012323839,0.00023861285,0.00005129121,0.00088197266,0.00043196374,0.011600845],"genre_scores_gemma":[0.76120466,0.21174604,0.016495414,0.00078129896,0.00012178952,0.000029147533,0.0016962867,0.00012303879,0.007802309],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998349,0.000020426809,0.000011866114,0.000050390576,0.00005074024,0.000031520838],"domain_scores_gemma":[0.999866,0.000021614791,0.000052562955,0.000009085853,0.000029025223,0.000021661303],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00027675647,0.00032327126,0.0004412479,0.00065705186,0.00018558445,0.0006719992,0.00032954456,0.00037268334,0.00092337374],"category_scores_gemma":[0.0001872794,0.00012458848,0.00037922835,0.00049918285,0.00023056782,0.00042982202,0.00025926798,0.00045104485,0.0002912934],"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":[0.00020511981,0.000030692667,0.001454946,0.0022206022,0.00007900392,0.0003019339,0.00012932699,0.0002366679,0.9043751,0.0016000728,0.0006308547,0.08873555],"study_design_scores_gemma":[0.00003751636,0.0009465674,0.044066332,0.0006126405,0.0004319007,0.004041452,0.00039229527,0.00085083814,0.51407725,0.0022087907,0.43226832,0.000066030785],"about_ca_topic_score_codex":0.0018629177,"about_ca_topic_score_gemma":0.0025348738,"teacher_disagreement_score":0.0018629177,"about_ca_system_score_codex":0.00065658806,"about_ca_system_score_gemma":0.00047238028,"threshold_uncertainty_score":0.0047639012},"labels":[],"label_agreement":null},{"id":"W2971541346","doi":"10.1016/j.tifs.2019.09.002","title":"Corrigendum to \"Metabolomics as a tool to study the mechanism of action of bioactive protein hydrolysates and peptides: A review of current literature\" [Trends in Food Science and Technology 91 (2019) 625−633]","year":2019,"lang":"en","type":"review","venue":"Trends in Food Science & Technology","topic":"Nutrition, Genetics, and Disease","field":"Biochemistry, Genetics and Molecular Biology","cited_by":3,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Manitoba","funders":"","keywords":"Hydrolysate; Metabolomics; Mechanism (biology); Current (fluid); Action (physics); Food protein; Biochemical engineering; Biotechnology; Chemistry; Food science; Engineering; Biology; Biochemistry; Chromatography; Physics","score_opus":0.04856554521344013,"score_gpt":0.3583136607296754,"score_spread":0.30974811551623527,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2971541346","genre_codex":"editorial","genre_gemma":"other","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"other","genre_consensus":null,"domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.00012240022,0.19704972,0.00088091486,0.043138135,0.73927367,0.00008198111,0.00063791993,0.0002593727,0.01855583],"genre_scores_gemma":[0.0021901557,0.42773592,0.0019392123,0.09105334,0.24232467,0.0001344243,0.0015305127,0.00025845933,0.2328333],"study_design_codex":"not_applicable","study_design_gemma":"not_applicable","domain_scores_codex":[0.9990575,0.00010583591,0.00011955359,0.00015806305,0.00046707242,0.00009200693],"domain_scores_gemma":[0.9963469,0.00066351664,0.0002310464,0.00011615338,0.0022343185,0.0004081162],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0012265053,0.0015387579,0.0019636424,0.0032131274,0.00088814675,0.0025674724,0.0023388972,0.0027771853,0.072273396],"category_scores_gemma":[0.006138083,0.00036907644,0.0011288916,0.0028744082,0.0013169196,0.0019156219,0.001850359,0.0036685662,0.05383013],"study_design_candidate":"not_applicable","study_design_consensus":"not_applicable","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00001994993,0.000013327289,0.00005236064,0.0013310479,0.000014578457,0.0001549035,0.00001816169,0.000035904086,0.00022082128,0.0009287352,0.9308498,0.06636037],"study_design_scores_gemma":[0.000008052211,0.000015728492,0.0003114546,0.00049678213,0.00001619518,0.00019956547,0.000013068971,0.000021615811,0.00009628375,0.0004847476,0.9983278,0.000008659037],"about_ca_topic_score_codex":0.007505905,"about_ca_topic_score_gemma":0.018737866,"teacher_disagreement_score":0.072273396,"about_ca_system_score_codex":0.0016645287,"about_ca_system_score_gemma":0.0033903893,"threshold_uncertainty_score":0.24177861},"labels":[],"label_agreement":null},{"id":"W2998454304","doi":"10.1016/j.tifs.2019.12.022","title":"Safety considerations on food protein-derived bioactive peptides","year":2019,"lang":"en","type":"article","venue":"Trends in Food Science & Technology","topic":"Protein Hydrolysis and Bioactive Peptides","field":"Biochemistry, Genetics and Molecular Biology","cited_by":140,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Alberta","funders":"National Key Research and Development Program of China; National Key Research and Development Program of China Stem Cell and Translational Research; China Postdoctoral Science Foundation; National Natural Science Foundation of China","keywords":"Food protein; Nutraceutical; Peptide; Maillard reaction; Chemistry; Hydrolysate; Amino acid; Biochemistry; Hydrolysis","score_opus":0.01675692167603829,"score_gpt":0.266172776159118,"score_spread":0.2494158544830797,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2998454304","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":[0.31191882,0.15048267,0.12512586,0.14625132,0.007851882,0.00065744563,0.0011893348,0.00078143104,0.25574118],"genre_scores_gemma":[0.8773857,0.03367285,0.027725827,0.02769667,0.003719049,0.00028535776,0.0005762467,0.000120735356,0.028817551],"study_design_codex":"bench_or_experimental","study_design_gemma":"not_applicable","domain_scores_codex":[0.9962043,0.0012103979,0.00018303472,0.00028048854,0.0018536164,0.00026808953],"domain_scores_gemma":[0.9937457,0.0026205897,0.0008954566,0.00045001612,0.0019764157,0.0003117938],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.005623915,0.000707406,0.0005061812,0.0008002357,0.0009886727,0.002134827,0.0012861112,0.006166642,0.004813623],"category_scores_gemma":[0.0063117556,0.00023137449,0.0007839795,0.00031325128,0.0017706126,0.0011851585,0.0010559356,0.0017747536,0.001884729],"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":[0.0034866098,0.0007845863,0.009137851,0.0033907723,0.00022600437,0.008038551,0.0010651975,0.0065985355,0.4343864,0.08962753,0.039700836,0.40355706],"study_design_scores_gemma":[0.00021766948,0.006447517,0.008699804,0.0023514226,0.0003701013,0.0110594565,0.001791591,0.005058663,0.2559933,0.06373916,0.6441593,0.000111910915],"about_ca_topic_score_codex":0.00089591515,"about_ca_topic_score_gemma":0.000888038,"teacher_disagreement_score":0.006166642,"about_ca_system_score_codex":0.0007595012,"about_ca_system_score_gemma":0.0017753603,"threshold_uncertainty_score":0.02974248},"labels":[],"label_agreement":null},{"id":"W3001366936","doi":"10.1016/j.tifs.2020.01.025","title":"Supercritical carbon dioxide technology: A promising technique for the non-thermal processing of freshly fruit and vegetable juices","year":2020,"lang":"en","type":"article","venue":"Trends in Food Science & Technology","topic":"Phytochemicals and Antioxidant Activities","field":"Medicine","cited_by":96,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Alberta","funders":"Natural Sciences and Engineering Research Council of Canada; Conselho Nacional de Desenvolvimento Científico e Tecnológico; Fundação de Amparo à Pesquisa do Estado de São Paulo; University of Alberta","keywords":"Food science; Food spoilage; Shelf life; Supercritical carbon dioxide; Chemistry; Health benefits; Supercritical fluid; Pasteurization; Carbon dioxide; Microorganism; Biology; Bacteria; Organic chemistry; Medicine","score_opus":0.02826270671430791,"score_gpt":0.3017006385631394,"score_spread":0.2734379318488315,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3001366936","genre_codex":"empirical","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":[0.7423818,0.07660998,0.14742608,0.0022459317,0.0010394263,0.0005668517,0.0012762218,0.0009251296,0.02752854],"genre_scores_gemma":[0.93728906,0.01764412,0.03305096,0.00038795487,0.00034936273,0.00012706031,0.0006153366,0.00012054612,0.010415479],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9997521,0.000024705838,0.000009021481,0.000044408207,0.00014495979,0.00002475919],"domain_scores_gemma":[0.99985063,0.000037961694,0.000022953152,0.000015887603,0.00005201591,0.000020538728],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00028132348,0.0004562487,0.00031548383,0.00062398834,0.00041221734,0.00043130576,0.00042175016,0.00044172764,0.001568221],"category_scores_gemma":[0.00027389682,0.00015984302,0.00029167664,0.00042697706,0.00046507228,0.000590292,0.00026004508,0.00071628083,0.00050624926],"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":[0.000079073,0.000026204814,0.00026772305,0.00026260916,0.000016024609,0.00007343374,0.000038553204,0.000104112216,0.98245263,0.00042601416,0.00040308255,0.015850453],"study_design_scores_gemma":[0.0000072145854,0.00012373817,0.0015355101,0.000011774168,0.000015273656,0.00020803644,0.000027656595,0.00057933165,0.9884093,0.00013216666,0.00893656,0.000013442009],"about_ca_topic_score_codex":0.0014593404,"about_ca_topic_score_gemma":0.0040004873,"teacher_disagreement_score":0.001568221,"about_ca_system_score_codex":0.00029479465,"about_ca_system_score_gemma":0.0006535692,"threshold_uncertainty_score":0.005246222},"labels":[],"label_agreement":null},{"id":"W3004687355","doi":"10.1016/j.tifs.2019.12.025","title":"Edibles and Canadian consumers’ willingness to consider recreational cannabis in food or beverage products: A second assessment","year":2020,"lang":"en","type":"article","venue":"Trends in Food Science & Technology","topic":"Cannabis and Cannabinoid Research","field":"Medicine","cited_by":28,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":true,"ca_institutions":"University of Guelph; Dalhousie University","funders":"Social Sciences and Humanities Research Council of Canada","keywords":"Cannabis; Legalization; Recreation; Stigma (botany); Public opinion; Business; Food safety; Purchasing; Perception; Environmental health; Marketing; Advertising; Political science; Psychology; Medicine; Politics; Law","score_opus":0.05170937940559109,"score_gpt":0.34853060170146505,"score_spread":0.29682122229587393,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3004687355","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":[0.9772627,0.0011859644,0.00019107283,0.0022155317,0.000064864595,0.00017932215,0.0030017165,0.000009425649,0.015889425],"genre_scores_gemma":[0.9864097,0.0012446069,0.00074139313,0.0011627828,0.000026502812,0.00010087562,0.0014918172,0.000012344055,0.0088098515],"study_design_codex":"observational","study_design_gemma":"observational","domain_scores_codex":[0.9981565,0.00019658865,0.00008395336,0.0001644602,0.0009999417,0.00039846258],"domain_scores_gemma":[0.9923759,0.001049967,0.001157904,0.00020996295,0.0040086675,0.0011976691],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0028207826,0.0003763945,0.00045555423,0.0014943122,0.004301507,0.0026688576,0.0014033434,0.0012000079,0.008638598],"category_scores_gemma":[0.008787499,0.00046545768,0.0023834591,0.0027707324,0.0014760083,0.0013701578,0.0013755535,0.002597788,0.00038853087],"study_design_candidate":"observational","study_design_consensus":"observational","about_ca_topic_candidate":true,"about_ca_topic_consensus":true,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00094179064,0.00045951287,0.9655017,0.00021939,0.00029326844,0.0001478839,0.008765601,0.00017647642,0.00024379793,0.0016464768,0.0048591313,0.016744908],"study_design_scores_gemma":[0.0000770828,0.00012161409,0.9711358,0.0001634048,0.00021822729,0.0000727503,0.016086454,0.00055707427,0.00015961297,0.00023924602,0.0110774515,0.00009124393],"about_ca_topic_score_codex":0.99213237,"about_ca_topic_score_gemma":0.99618274,"teacher_disagreement_score":0.032174483,"about_ca_system_score_codex":0.032174483,"about_ca_system_score_gemma":0.03478912,"threshold_uncertainty_score":0.23344332},"labels":[],"label_agreement":null},{"id":"W3021365521","doi":"10.1016/j.tifs.2009.01.004","title":"","year":2009,"lang":"en","type":"article","venue":"Trends in Food Science & Technology","topic":"","field":"","cited_by":1,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Guelph","funders":"","keywords":"Philosophy","score_opus":0.032538086551025865,"score_gpt":0.3254788224952438,"score_spread":0.29294073594421793,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3021365521","genre_codex":"other","genre_gemma":"other","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"other","genre_consensus":"other","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.004645863,0.004102612,0.0033175093,0.006517591,0.0041227303,0.00007983311,0.0011087827,0.0008027002,0.9753024],"genre_scores_gemma":[0.014430474,0.0029002547,0.0019637547,0.0013664707,0.00033500456,0.000027486962,0.0016260509,0.00009991951,0.9772505],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.9997832,0.000015836826,0.000008089785,0.000042537606,0.00010672913,0.000043523396],"domain_scores_gemma":[0.99962544,0.000016357666,0.000014060152,0.00005028541,0.00018511225,0.00010876295],"candidate_categories":["insufficient_payload"],"consensus_categories":[],"category_scores_codex":[0.00039993017,0.0004477175,0.00021842628,0.00077164645,0.00078496506,0.001869171,0.0005719575,0.0009232426,0.3926119],"category_scores_gemma":[0.0005403383,0.000136256,0.00025326066,0.00064933544,0.0005278378,0.0008114537,0.0008513299,0.00093382655,0.3072806],"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":[0.00015988314,0.00014738343,0.0009949915,0.00022905633,0.000009124975,0.00014626997,0.00012965896,0.00006832534,0.03228122,0.025880944,0.42422497,0.5157282],"study_design_scores_gemma":[0.000004484575,0.00002381614,0.0009252261,0.00002526716,0.0000029208584,0.00014096346,0.000045412973,0.000024600446,0.0034960785,0.0010252116,0.99428326,0.0000027968051],"about_ca_topic_score_codex":0.0019391488,"about_ca_topic_score_gemma":0.0034569437,"teacher_disagreement_score":0.60738814,"about_ca_system_score_codex":0.0008158117,"about_ca_system_score_gemma":0.0013950911,"threshold_uncertainty_score":0},"labels":[],"label_agreement":null},{"id":"W3022068261","doi":"10.1016/j.tifs.2004.06.002","title":"","year":2004,"lang":"en","type":"article","venue":"Trends in Food Science & Technology","topic":"Bioeconomy and Sustainability Development","field":"Agricultural and Biological Sciences","cited_by":0,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Guelph","funders":"","keywords":"Sustainability; Certification; Order (exchange); Public policy; Business; Production (economics); Consumption (sociology); Economic system; Sustainable development; Economy; Political science; Economic policy; Economics; Economic growth; Management; Sociology","score_opus":0.01877793396950014,"score_gpt":0.24349939333291828,"score_spread":0.22472145936341814,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3022068261","genre_codex":"other","genre_gemma":"other","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"other","genre_consensus":"other","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.0031225604,0.0006948178,0.0047468734,0.0035447283,0.0018704076,0.000106674546,0.00164265,0.0009916188,0.9832797],"genre_scores_gemma":[0.010896844,0.00054312445,0.0021254795,0.0008259298,0.00017034503,0.000050411407,0.001770446,0.00015943742,0.9834579],"study_design_codex":"not_applicable","study_design_gemma":"not_applicable","domain_scores_codex":[0.9995912,0.000032297405,0.000014065331,0.00008106082,0.0002172567,0.00006423277],"domain_scores_gemma":[0.9992986,0.000042036918,0.000022089434,0.00012430066,0.00034282764,0.00017017],"candidate_categories":["insufficient_payload"],"consensus_categories":[],"category_scores_codex":[0.00055035006,0.00047101386,0.00022959513,0.001089015,0.0010866936,0.0023740174,0.00069527153,0.0010133374,0.4514072],"category_scores_gemma":[0.0012225559,0.00015780087,0.0002612085,0.0007371131,0.00051279453,0.0009395789,0.0012575699,0.0009404411,0.34778586],"study_design_candidate":"not_applicable","study_design_consensus":"not_applicable","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00015827401,0.00013592058,0.0015165503,0.00014677078,0.000009273288,0.00018370862,0.0002630443,0.00016467908,0.012609405,0.05200046,0.5048385,0.42797336],"study_design_scores_gemma":[0.0000064035867,0.000015199333,0.00086887897,0.00002031666,0.0000029518633,0.0000998066,0.00006333097,0.000061339655,0.0019991803,0.0021697811,0.9946891,0.0000036846284],"about_ca_topic_score_codex":0.0026242589,"about_ca_topic_score_gemma":0.0047551165,"teacher_disagreement_score":0.5485928,"about_ca_system_score_codex":0.0010335771,"about_ca_system_score_gemma":0.0016854601,"threshold_uncertainty_score":0},"labels":[],"label_agreement":null},{"id":"W3022914196","doi":"10.1016/j.tifs.2004.08.004","title":"","year":2004,"lang":"en","type":"article","venue":"Trends in Food Science & Technology","topic":"","field":"","cited_by":1,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Guelph","funders":"","keywords":"Mathematics","score_opus":0.03348200408887344,"score_gpt":0.31782805767413036,"score_spread":0.28434605358525694,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3022914196","genre_codex":"other","genre_gemma":"other","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"other","genre_consensus":"other","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.004704815,0.0042849393,0.0028153274,0.006130772,0.0036702547,0.000066794135,0.0009949787,0.000837765,0.9764944],"genre_scores_gemma":[0.011126997,0.0022373104,0.0014028953,0.0010473889,0.0002693248,0.000019781146,0.0013178806,0.00008185946,0.9824965],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.9998061,0.000014847599,0.00000712433,0.000039023424,0.00009133207,0.00004161881],"domain_scores_gemma":[0.99962175,0.000018121385,0.000014626411,0.000051441286,0.00016976541,0.00012419261],"candidate_categories":["insufficient_payload"],"consensus_categories":[],"category_scores_codex":[0.00038188722,0.0004653661,0.00023238153,0.00077348255,0.00079735916,0.0019172893,0.0005590639,0.00095782214,0.44343522],"category_scores_gemma":[0.0005229488,0.00013629369,0.0002477995,0.0006456994,0.00054256,0.0008485371,0.0008043396,0.00089584733,0.35011393],"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":[0.00018447678,0.0001499175,0.0010336507,0.00023595234,0.000009829002,0.00015027865,0.00014442182,0.00007163437,0.03045216,0.026071504,0.4288893,0.5126069],"study_design_scores_gemma":[0.000004440359,0.000023415043,0.00097079686,0.000023908147,0.000003180823,0.00014215242,0.000045448116,0.000020944079,0.003153335,0.0010002482,0.9946096,0.0000025510487],"about_ca_topic_score_codex":0.0017780996,"about_ca_topic_score_gemma":0.0033573844,"teacher_disagreement_score":0.5565648,"about_ca_system_score_codex":0.0007821822,"about_ca_system_score_gemma":0.0012647405,"threshold_uncertainty_score":0},"labels":[],"label_agreement":null},{"id":"W3023152570","doi":"10.1016/j.tifs.2006.07.007","title":"","year":2006,"lang":"en","type":"article","venue":"Trends in Food Science & Technology","topic":"","field":"","cited_by":5,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Toronto","funders":"","keywords":"Traditional medicine; Medicine","score_opus":0.02371402999041367,"score_gpt":0.2989150340730846,"score_spread":0.27520100408267095,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3023152570","genre_codex":"other","genre_gemma":"other","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"other","genre_consensus":"other","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.005057366,0.0040225643,0.00338963,0.0057997755,0.0037558016,0.00007757866,0.001070584,0.0008500154,0.97597665],"genre_scores_gemma":[0.013330683,0.0023835746,0.0017944229,0.0010712689,0.00027920972,0.000023297862,0.0014747195,0.00009060239,0.9795522],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.99980897,0.000013897572,0.0000069026023,0.000038929007,0.00009195547,0.000039291022],"domain_scores_gemma":[0.9996463,0.000015831156,0.000013264134,0.000047672143,0.0001658674,0.00011102588],"candidate_categories":["insufficient_payload"],"consensus_categories":[],"category_scores_codex":[0.0003648034,0.0004571775,0.00022153043,0.00075171026,0.00077533553,0.0018412232,0.000562914,0.0008988304,0.42338175],"category_scores_gemma":[0.00050777814,0.00013525898,0.00024014938,0.0006068902,0.00049085903,0.0008074321,0.0007798089,0.0008802745,0.3301035],"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":[0.00018101023,0.00015867798,0.0010866742,0.00022955518,0.000009763704,0.00015905494,0.00014209295,0.00007321814,0.034549613,0.026359009,0.4135023,0.5235491],"study_design_scores_gemma":[0.0000048407187,0.000024734525,0.0010258451,0.000024756617,0.0000031363463,0.00015998966,0.0000464867,0.000026972775,0.0038749985,0.0010449868,0.9937605,0.0000028530053],"about_ca_topic_score_codex":0.0016768978,"about_ca_topic_score_gemma":0.0031078276,"teacher_disagreement_score":0.57661825,"about_ca_system_score_codex":0.0007493732,"about_ca_system_score_gemma":0.0012183575,"threshold_uncertainty_score":0},"labels":[],"label_agreement":null},{"id":"W3023390341","doi":"10.1016/j.tifs.2005.08.002","title":"","year":2005,"lang":"en","type":"article","venue":"Trends in Food Science & Technology","topic":"","field":"","cited_by":0,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Toronto Metropolitan University","funders":"","keywords":"Psychology","score_opus":0.03359166870318129,"score_gpt":0.3234557637502934,"score_spread":0.2898640950471121,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3023390341","genre_codex":"other","genre_gemma":"other","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"other","genre_consensus":"other","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.0045403964,0.004108105,0.0029569739,0.006139369,0.0038361144,0.00007639216,0.0010697818,0.0008494383,0.97642344],"genre_scores_gemma":[0.010641149,0.0022806358,0.0014656718,0.0010982358,0.00027075227,0.000021233933,0.0014176153,0.00008048366,0.98272413],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.9998029,0.000014843262,0.0000071691675,0.000039139435,0.00009465427,0.00004131252],"domain_scores_gemma":[0.999629,0.00001693266,0.000013961459,0.00004977184,0.00017330065,0.00011706321],"candidate_categories":["insufficient_payload"],"consensus_categories":[],"category_scores_codex":[0.0003915452,0.00047115795,0.00023513514,0.0007500967,0.00078638305,0.0018692333,0.0005664439,0.0009405804,0.43894053],"category_scores_gemma":[0.000518864,0.0001381405,0.00025017723,0.0006214026,0.00051111024,0.00083576096,0.0007875646,0.0009052861,0.34560165],"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":[0.00017123936,0.00014567739,0.0009293104,0.00022295983,0.000009214436,0.00014206953,0.0001278668,0.00006457032,0.028032077,0.023273421,0.4519392,0.49494243],"study_design_scores_gemma":[0.000004575545,0.00002318954,0.00093176286,0.000023620385,0.0000030041692,0.00012849967,0.00004157249,0.000021233434,0.0030190398,0.00088430935,0.99491656,0.0000025384595],"about_ca_topic_score_codex":0.0018157422,"about_ca_topic_score_gemma":0.0035312003,"teacher_disagreement_score":0.5610595,"about_ca_system_score_codex":0.00079568406,"about_ca_system_score_gemma":0.0012966649,"threshold_uncertainty_score":0},"labels":[],"label_agreement":null},{"id":"W3023892360","doi":"10.1016/j.tifs.2005.11.004","title":"","year":2005,"lang":"en","type":"article","venue":"Trends in Food Science & Technology","topic":"","field":"","cited_by":0,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Agriculture and Agri-Food Canada","funders":"","keywords":"Geography","score_opus":0.03359166870318129,"score_gpt":0.3234557637502934,"score_spread":0.2898640950471121,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3023892360","genre_codex":"other","genre_gemma":"other","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"other","genre_consensus":"other","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.0045403964,0.004108105,0.0029569739,0.006139369,0.0038361144,0.00007639216,0.0010697818,0.0008494383,0.97642344],"genre_scores_gemma":[0.010641149,0.0022806358,0.0014656718,0.0010982358,0.00027075227,0.000021233933,0.0014176153,0.00008048366,0.98272413],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.9998029,0.000014843262,0.0000071691675,0.000039139435,0.00009465427,0.00004131252],"domain_scores_gemma":[0.999629,0.00001693266,0.000013961459,0.00004977184,0.00017330065,0.00011706321],"candidate_categories":["insufficient_payload"],"consensus_categories":[],"category_scores_codex":[0.0003915452,0.00047115795,0.00023513514,0.0007500967,0.00078638305,0.0018692333,0.0005664439,0.0009405804,0.43894053],"category_scores_gemma":[0.000518864,0.0001381405,0.00025017723,0.0006214026,0.00051111024,0.00083576096,0.0007875646,0.0009052861,0.34560165],"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":[0.00017123936,0.00014567739,0.0009293104,0.00022295983,0.000009214436,0.00014206953,0.0001278668,0.00006457032,0.028032077,0.023273421,0.4519392,0.49494243],"study_design_scores_gemma":[0.000004575545,0.00002318954,0.00093176286,0.000023620385,0.0000030041692,0.00012849967,0.00004157249,0.000021233434,0.0030190398,0.00088430935,0.99491656,0.0000025384595],"about_ca_topic_score_codex":0.0018157422,"about_ca_topic_score_gemma":0.0035312003,"teacher_disagreement_score":0.5610595,"about_ca_system_score_codex":0.00079568406,"about_ca_system_score_gemma":0.0012966649,"threshold_uncertainty_score":0},"labels":[],"label_agreement":null},{"id":"W3024565641","doi":"10.1016/j.tifs.2020.05.003","title":"Germination as a bioprocess for enhancing the quality and nutritional prospects of legume proteins","year":2020,"lang":"en","type":"article","venue":"Trends in Food Science & Technology","topic":"Phytase and its Applications","field":"Agricultural and Biological Sciences","cited_by":212,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Carleton University; University of Ottawa","funders":"Natural Sciences and Engineering Research Council of Canada; University of Ottawa","keywords":"Germination; Bioprocess; Legume; Food science; Protein digestibility; Protein quality; Trypsin; Biology; Biotechnology; Chemistry; Biochemistry; Agronomy; Enzyme","score_opus":0.05541356750554147,"score_gpt":0.32284882020738065,"score_spread":0.2674352527018392,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3024565641","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":[0.9398754,0.025542984,0.03031147,0.0011827042,0.00018015159,0.000040336457,0.00022213573,0.00025885386,0.0023858848],"genre_scores_gemma":[0.97982544,0.0059871133,0.011949854,0.00014378509,0.000038816142,0.000010002063,0.00018420197,0.00004064779,0.0018202193],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99989545,0.000030025563,0.0000050710873,0.000026897858,0.000023576666,0.000018878678],"domain_scores_gemma":[0.99990404,0.000020444084,0.0000292592,0.000007727052,0.000013568669,0.000024960791],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00022373014,0.00049180974,0.00024888822,0.00020811077,0.00014113681,0.0007867852,0.0001961559,0.000532749,0.00046560104],"category_scores_gemma":[0.0001469854,0.00013966071,0.00035092552,0.00021011978,0.0003174667,0.00041985998,0.00033584572,0.0008917115,0.0002687797],"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":[0.000062379724,0.000015868307,0.0001707467,0.00004037995,0.000004380141,0.00003099028,0.000007989197,0.000044357836,0.9963464,0.00012219859,0.000031964897,0.00312232],"study_design_scores_gemma":[0.000012523559,0.000302198,0.003042449,0.000014126213,0.000027671183,0.00015486382,0.000046666384,0.0012284513,0.9923449,0.00027995376,0.0025375343,0.000008639398],"about_ca_topic_score_codex":0.00031774255,"about_ca_topic_score_gemma":0.00066142256,"teacher_disagreement_score":0.0007867852,"about_ca_system_score_codex":0.00018306906,"about_ca_system_score_gemma":0.00017053634,"threshold_uncertainty_score":0.0015575886},"labels":[],"label_agreement":null},{"id":"W3027933648","doi":"10.1016/j.tifs.2020.05.010","title":"Going deep inside bioactive-loaded nanocarriers through Nuclear Magnetic Resonance (NMR) spectroscopy","year":2020,"lang":"en","type":"article","venue":"Trends in Food Science & Technology","topic":"NMR spectroscopy and applications","field":"Physics and Astronomy","cited_by":25,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"McGill University","funders":"","keywords":"Nanocarriers; Nuclear magnetic resonance spectroscopy; Spectroscopy; Chemistry; Characterization (materials science); Analytical Chemistry (journal); Nuclear magnetic resonance; Materials science; Nanotechnology; Chemical physics; Drug delivery; Chromatography; Organic chemistry; Physics","score_opus":0.0180500849847905,"score_gpt":0.3103295340054082,"score_spread":0.2922794490206177,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3027933648","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":[0.87283003,0.0059879893,0.10019824,0.0013970233,0.00077117264,0.00015005657,0.0004999858,0.0011394122,0.017026057],"genre_scores_gemma":[0.9417377,0.0041982047,0.038433343,0.0014463364,0.00013717798,0.00011323365,0.00030590233,0.00026495996,0.0133630885],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9997987,0.000023839648,0.0000073976835,0.00005615046,0.00006230957,0.000051580737],"domain_scores_gemma":[0.9998172,0.00006311765,0.000038518596,0.000019733541,0.000037272068,0.000024194003],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0003007944,0.00036223128,0.00036619083,0.00015501755,0.00029332977,0.0008354655,0.000285476,0.00068605307,0.0015363379],"category_scores_gemma":[0.00036410813,0.0002489834,0.00034159957,0.0001245582,0.00044182895,0.0013440478,0.00051571825,0.0013394424,0.00087377557],"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":[0.000051135197,0.00001390771,0.0000445581,0.000076305245,0.0000070682586,0.00004844889,0.00006129299,0.00016032893,0.99512464,0.00068298023,0.00019112357,0.0035381762],"study_design_scores_gemma":[0.000007685205,0.00014840424,0.00016025065,0.000015443251,0.000020429932,0.000039190527,0.00005608197,0.0012243759,0.99322927,0.00031930403,0.004766943,0.000012510166],"about_ca_topic_score_codex":0.00058250455,"about_ca_topic_score_gemma":0.0010249164,"teacher_disagreement_score":0.0015363379,"about_ca_system_score_codex":0.00032643546,"about_ca_system_score_gemma":0.00030672667,"threshold_uncertainty_score":0.0051395893},"labels":[],"label_agreement":null},{"id":"W3035954323","doi":"10.1016/j.tifs.2020.05.023","title":"Will COVID-19 affect food supply in distribution centers of Brazilian regions affected by the pandemic?","year":2020,"lang":"en","type":"article","venue":"Trends in Food Science & Technology","topic":"COVID-19 Pandemic Impacts","field":"Economics, Econometrics and Finance","cited_by":89,"is_retracted":false,"has_abstract":false,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":true,"ca_institutions":"","funders":"Conselho Nacional de Desenvolvimento Científico e Tecnológico; Coordenação de Aperfeiçoamento de Pessoal de Nível Superior","keywords":"Coronavirus disease 2019 (COVID-19); Pandemic; Food security; Food supply; Distribution (mathematics); Agricultural economics; Agribusiness; Quarter (Canadian coin); Cluster (spacecraft); Business; 2019-20 coronavirus outbreak; Work (physics); Supply chain; Severe acute respiratory syndrome coronavirus 2 (SARS-CoV-2); Agricultural science; Economics; Geography; Agriculture; Marketing; Medicine; Biology; Virology; Engineering; Mathematics","score_opus":0.05596331624818112,"score_gpt":0.2972095561844426,"score_spread":0.2412462399362615,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3035954323","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":[0.90752065,0.0022918133,0.0020867337,0.05409526,0.0001937242,0.00004405608,0.004527483,0.00002552522,0.02921479],"genre_scores_gemma":[0.99629056,0.0008772746,0.00022795658,0.00054614263,0.000050544073,0.0000096773365,0.0004415473,0.000006240452,0.0015500427],"study_design_codex":"observational","study_design_gemma":"observational","domain_scores_codex":[0.99938536,0.00014688708,0.000020183697,0.00005059752,0.0000785607,0.00031852606],"domain_scores_gemma":[0.99708253,0.0007003896,0.001005978,0.00007267118,0.00082916085,0.00030924793],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0013689043,0.00020946446,0.00025272998,0.00057695474,0.00046308074,0.0017867603,0.00042199288,0.00080443115,0.0062052575],"category_scores_gemma":[0.008612282,0.0001625221,0.00043396355,0.0012122021,0.00049180625,0.0014420755,0.0008354059,0.00092420366,0.00028481675],"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":[0.00024027695,0.00018585216,0.87531704,0.00022799744,0.0002212235,0.0007004849,0.0014828545,0.0137032075,0.00091677584,0.057965674,0.016375452,0.032663174],"study_design_scores_gemma":[0.000055697696,0.00015590266,0.88340175,0.0003249856,0.00023827105,0.0002893594,0.014838215,0.0331525,0.0006704302,0.023615569,0.043209102,0.000048202244],"about_ca_topic_score_codex":0.22837226,"about_ca_topic_score_gemma":0.26364735,"teacher_disagreement_score":0.22837226,"about_ca_system_score_codex":0.0039240234,"about_ca_system_score_gemma":0.0028757832,"threshold_uncertainty_score":0.454086},"labels":[],"label_agreement":null},{"id":"W3074795784","doi":"10.1016/j.tifs.2020.07.024","title":"Anti-diabetic effects of natural antioxidants from fruits","year":2020,"lang":"en","type":"article","venue":"Trends in Food Science & Technology","topic":"Natural Antidiabetic Agents Studies","field":"Medicine","cited_by":144,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Alberta","funders":"Fundamental Research Funds for the Central Universities; National Key Research and Development Program of China; Higher Education Discipline Innovation Project; National Natural Science Foundation of China; University of Nottingham","keywords":"Diabetes mellitus; Phytochemical; Antioxidant; Medicine; Vitamin C; Oxidative stress; Vitamin E; Disease; Population; Hyperlipidemia; Insulin; Traditional medicine; Biology; Internal medicine; Endocrinology; Biochemistry; Environmental health","score_opus":0.018695157274263605,"score_gpt":0.2822348433711931,"score_spread":0.26353968609692946,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3074795784","genre_codex":"empirical","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":[0.9440194,0.050067462,0.0005394592,0.0002837723,0.00013568166,0.00003643123,0.00016574044,0.000014428251,0.0047376277],"genre_scores_gemma":[0.9780924,0.017342027,0.0008547232,0.00019291956,0.00008460074,0.000013233933,0.00016806889,0.0000057413945,0.0032463318],"study_design_codex":"bench_or_experimental","study_design_gemma":"not_applicable","domain_scores_codex":[0.9999603,0.000011978363,0.000004126643,0.000006756605,0.000008509644,0.000008362037],"domain_scores_gemma":[0.9998995,0.000031319054,0.000019799187,0.000006074753,0.000020363026,0.000022974336],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00019328669,0.000264322,0.00018042822,0.00043271316,0.0001607468,0.00023511429,0.00013624717,0.00023635429,0.0024039324],"category_scores_gemma":[0.00023312827,0.00009947908,0.00027545975,0.00015130256,0.00013283531,0.00025421748,0.00017639916,0.00040229937,0.00013340653],"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":[0.022387955,0.0022796579,0.004393156,0.0035849437,0.00043374606,0.00048321977,0.00023933571,0.00022377323,0.8182535,0.0011256012,0.00072608533,0.14586903],"study_design_scores_gemma":[0.0019863006,0.024112267,0.0839149,0.0007187287,0.0015219222,0.0016279012,0.00044672034,0.0007185772,0.8553233,0.0014775143,0.028090917,0.00006102997],"about_ca_topic_score_codex":0.0003318587,"about_ca_topic_score_gemma":0.00058071903,"teacher_disagreement_score":0.0024039324,"about_ca_system_score_codex":0.0000776394,"about_ca_system_score_gemma":0.00013510403,"threshold_uncertainty_score":0.008041978},"labels":[],"label_agreement":null},{"id":"W3088601241","doi":"10.1016/j.tifs.2020.09.011","title":"UV induced conversion during drying of ergosterol to vitamin D in various mushrooms: Effect of different drying conditions","year":2020,"lang":"en","type":"review","venue":"Trends in Food Science & Technology","topic":"Fungal Biology and Applications","field":"Medicine","cited_by":100,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"McGill University","funders":"National Key Research and Development Program of China; Higher Education Discipline Innovation Project; Government of Jiangsu Province","keywords":"Ergosterol; Food science; Mushroom; Vitamin; Chemistry; Biochemistry","score_opus":0.031066810640022372,"score_gpt":0.3498864514132103,"score_spread":0.3188196407731879,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3088601241","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":[0.0013908363,0.99754155,0.00015338602,0.000040497693,0.000058309502,0.0000059759104,0.00004518512,0.0000078687435,0.0007564699],"genre_scores_gemma":[0.0049303677,0.9937716,0.00028068715,0.00006223348,0.00004057546,0.000008256505,0.000081065715,0.0000020792106,0.0008230923],"study_design_codex":"design_other","study_design_gemma":"observational","domain_scores_codex":[0.99991286,0.000007976344,0.000011512057,0.0000230954,0.00003343301,0.000011159199],"domain_scores_gemma":[0.9999119,0.000035656212,0.00002113772,0.0000038085957,0.000021140944,0.000006458806],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00022631155,0.0007908232,0.0009814309,0.0011965751,0.00013707032,0.0005593526,0.0005242517,0.000492916,0.001654028],"category_scores_gemma":[0.0002198691,0.00025174613,0.0005071863,0.0012655841,0.000196094,0.00055259693,0.00030321814,0.00071129174,0.00068114256],"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":[0.00048099624,0.00013642387,0.00026927,0.04056781,0.00029679222,0.00025906926,0.00005359316,0.0004908508,0.06728021,0.0009704047,0.0041605644,0.8850341],"study_design_scores_gemma":[0.00011885895,0.0009968964,0.007898275,0.004582683,0.0012760008,0.0020092255,0.00013908588,0.00033094146,0.088495634,0.0011317533,0.8929079,0.00011273899],"about_ca_topic_score_codex":0.0013058218,"about_ca_topic_score_gemma":0.0019916934,"teacher_disagreement_score":0.001654028,"about_ca_system_score_codex":0.00034708844,"about_ca_system_score_gemma":0.00037913257,"threshold_uncertainty_score":0.005533278},"labels":[],"label_agreement":null},{"id":"W3089835816","doi":"10.1016/j.tifs.2020.09.029","title":"A review on insoluble-bound phenolics in plant-based food matrix and their contribution to human health with future perspectives","year":2020,"lang":"en","type":"review","venue":"Trends in Food Science & Technology","topic":"Phytochemicals and Antioxidant Activities","field":"Medicine","cited_by":217,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Agriculture and Agri-Food Canada","funders":"Natural Science Foundation of Jiangxi Province; Agriculture and Agri-Food Canada; National Natural Science Foundation of China; Ontario Research Foundation","keywords":"Chemistry; Biochemistry; Health benefits; Matrix (chemical analysis); Bioavailability; Antioxidant; Human health; Hydrolysis; Food products; Food science; Biology; Bioinformatics; Medicine; Chromatography; Traditional medicine","score_opus":0.044571737137290075,"score_gpt":0.3677728485116698,"score_spread":0.32320111137437973,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3089835816","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":[0.00016383428,0.9988188,0.00009679303,0.00009830324,0.00016312537,0.0000050224016,0.00005691493,0.000004719028,0.0005924397],"genre_scores_gemma":[0.00047160054,0.998728,0.00014306892,0.00009780721,0.00011035822,0.000003857313,0.000040842668,7.8573134e-7,0.000403802],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.99985945,0.000023704795,0.000025858986,0.000030938918,0.00004820307,0.000011905535],"domain_scores_gemma":[0.99976104,0.00011304405,0.00004955825,0.0000057590723,0.00005581557,0.000014832735],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0003631851,0.0008468085,0.0013239471,0.0025049248,0.00020147792,0.0008898324,0.0005295539,0.00066424184,0.004256648],"category_scores_gemma":[0.00056946697,0.00024830774,0.00070708856,0.0029845254,0.00019483728,0.0009771609,0.0004973031,0.0009678367,0.0012177577],"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":[0.00019697787,0.00009464839,0.00030894572,0.09731439,0.0004248867,0.00031357206,0.00011610096,0.00036805085,0.0063734585,0.0022382003,0.029114138,0.8631366],"study_design_scores_gemma":[0.000026049338,0.00017653427,0.0019205416,0.011437338,0.0008217796,0.00075462036,0.000104968116,0.00009553519,0.00096401083,0.0014167286,0.9822457,0.00003621137],"about_ca_topic_score_codex":0.0011906996,"about_ca_topic_score_gemma":0.0025176469,"teacher_disagreement_score":0.004256648,"about_ca_system_score_codex":0.00029890105,"about_ca_system_score_gemma":0.0009990932,"threshold_uncertainty_score":0.014239848},"labels":[],"label_agreement":null},{"id":"W3097278061","doi":"10.1016/j.tifs.2020.10.035","title":"Advances in epitope mapping technologies for food protein allergens: A review","year":2020,"lang":"en","type":"review","venue":"Trends in Food Science & Technology","topic":"Food Allergy and Anaphylaxis Research","field":"Medicine","cited_by":84,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"McGill University","funders":"Anhui Provincial Key Research and Development Plan; National Natural Science Foundation of China","keywords":"Epitope; Food allergy; Hypoallergenic; Allergen; Food allergens; Epitope mapping; Computational biology; Identification (biology); Allergy; Food protein; Biotechnology; Computer science; Immunology; Medicine; Biology; Antigen; Food science","score_opus":0.09899186295615733,"score_gpt":0.40542805564906764,"score_spread":0.30643619269291034,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3097278061","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":[0.00013180521,0.9988587,0.00025491376,0.0001356908,0.00013490577,0.0000058384903,0.000030456926,0.000009061313,0.00043860966],"genre_scores_gemma":[0.00043373535,0.99866235,0.00037339758,0.00015347445,0.00009434436,0.0000057509333,0.000046934416,0.0000014973847,0.00022852128],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.9997354,0.000036423844,0.00003805003,0.000051982246,0.00010699184,0.00003112717],"domain_scores_gemma":[0.99936,0.00034765378,0.000094448355,0.000016828275,0.00013707104,0.000043918917],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0010109412,0.0011286084,0.0016734542,0.002261367,0.00020649709,0.0011239151,0.0010045628,0.0010443417,0.0034449252],"category_scores_gemma":[0.0010907718,0.00033947005,0.00084711803,0.0024367291,0.00034466898,0.0017056551,0.00072389457,0.0015003742,0.0018198417],"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":[0.000105099374,0.0000838796,0.00023015922,0.027369333,0.00012310973,0.00013737747,0.00003190184,0.0002843285,0.0052257804,0.0016134891,0.01633512,0.9484604],"study_design_scores_gemma":[0.000040436847,0.00023008154,0.0012624043,0.005512712,0.00052462716,0.0010420156,0.00007251722,0.0001978064,0.002747623,0.0017602235,0.9865645,0.000044991684],"about_ca_topic_score_codex":0.00092573237,"about_ca_topic_score_gemma":0.0014026853,"teacher_disagreement_score":0.0034449252,"about_ca_system_score_codex":0.00046444626,"about_ca_system_score_gemma":0.001250469,"threshold_uncertainty_score":0.011524498},"labels":[],"label_agreement":null},{"id":"W3113134891","doi":"10.1016/j.tifs.2020.12.002","title":"Novel technologies for the production of bioactive peptides","year":2020,"lang":"en","type":"article","venue":"Trends in Food Science & Technology","topic":"Protein Hydrolysis and Bioactive Peptides","field":"Biochemistry, Genetics and Molecular Biology","cited_by":366,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Alberta","funders":"Natural Sciences and Engineering Research Council of Canada; Egg Farmers of Canada","keywords":"Enzymatic hydrolysis; Chemistry; Nutraceutical; Context (archaeology); Peptide; Biochemical engineering; Hydrolysis; Biotechnology; Biochemistry; Combinatorial chemistry; Biology; Engineering","score_opus":0.03470109375197879,"score_gpt":0.2880389433688217,"score_spread":0.2533378496168429,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3113134891","genre_codex":"methods","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":[0.2653331,0.21792912,0.47064435,0.0060538985,0.0027838983,0.00039071642,0.0007425824,0.0010168897,0.03510542],"genre_scores_gemma":[0.58639294,0.18398628,0.19648841,0.002064464,0.0013417321,0.00044462903,0.0011355019,0.00019283014,0.02795329],"study_design_codex":"bench_or_experimental","study_design_gemma":"not_applicable","domain_scores_codex":[0.99960834,0.000058174603,0.00002003354,0.00007519327,0.00019189702,0.00004646225],"domain_scores_gemma":[0.99980897,0.00006811942,0.00004273917,0.000021747248,0.000029943933,0.000028440087],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0007073791,0.0006992379,0.0005025386,0.00045395817,0.00025657675,0.0010872165,0.00061897613,0.0009809704,0.0022914382],"category_scores_gemma":[0.0004010119,0.00040659672,0.00054489425,0.00036963192,0.00076028943,0.0020925715,0.0009700675,0.0019692744,0.0015373192],"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":[0.0000649386,0.00007887211,0.0000739777,0.000520291,0.000015561902,0.00011463224,0.000048041897,0.00028516498,0.96398675,0.0060296096,0.00051023054,0.028271947],"study_design_scores_gemma":[0.0000707339,0.00045491738,0.0005887635,0.000082718005,0.000038930128,0.00068984047,0.000058524474,0.0026063363,0.924741,0.0072579794,0.063372806,0.00003739784],"about_ca_topic_score_codex":0.00010113823,"about_ca_topic_score_gemma":0.00018346329,"teacher_disagreement_score":0.0022914382,"about_ca_system_score_codex":0.00047722092,"about_ca_system_score_gemma":0.00029543613,"threshold_uncertainty_score":0.007665634},"labels":[],"label_agreement":null},{"id":"W3130737691","doi":"10.1016/j.tifs.2021.02.035","title":"Aquafaba, a new plant-based rheological additive for food applications","year":2021,"lang":"en","type":"article","venue":"Trends in Food Science & Technology","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":154,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Genome Prairie; University of Saskatchewan","funders":"Ministry of Agriculture - Saskatchewan; University of Saskatchewan","keywords":"Ingredient; Maillard reaction; Food science; Rheology; Raw material; Food industry; Food processing; Production (economics); Food waste; Biochemical engineering; Mathematics; Biotechnology; Chemistry; Materials science; Waste management; Biology; Engineering; Economics","score_opus":0.04964315617877329,"score_gpt":0.27568201269593307,"score_spread":0.22603885651715977,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3130737691","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":[0.8956059,0.02241576,0.054978598,0.001334649,0.0005028171,0.00015860728,0.00066803547,0.0011553791,0.023180187],"genre_scores_gemma":[0.9568383,0.0063635088,0.019739537,0.00039412273,0.000059157745,0.000092566384,0.00039555112,0.000067216824,0.016050093],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999466,0.000006837441,0.000002502257,0.000015522939,0.000018037877,0.000010511131],"domain_scores_gemma":[0.9999665,0.000006964674,0.000007857741,0.0000021041935,0.000006430542,0.00001007139],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00009917599,0.0003204293,0.00015795519,0.00024707688,0.00017449891,0.00021420409,0.00025716895,0.00034312642,0.0017467296],"category_scores_gemma":[0.00012594649,0.00009925377,0.00016609817,0.0001414831,0.00016512148,0.00045932017,0.00025902857,0.00057463197,0.00028828936],"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":[0.000057178248,0.000029034643,0.00007091613,0.00019231557,0.0000062997556,0.00007234546,0.000029177958,0.00015403729,0.9836769,0.00043549747,0.00045213196,0.014824122],"study_design_scores_gemma":[0.000017895547,0.0007344357,0.001766218,0.000037981965,0.00004029775,0.00056839426,0.000058642112,0.001998932,0.9413638,0.0003156617,0.053069096,0.000028648921],"about_ca_topic_score_codex":0.00043257332,"about_ca_topic_score_gemma":0.0008646445,"teacher_disagreement_score":0.0017467296,"about_ca_system_score_codex":0.00016987904,"about_ca_system_score_gemma":0.00012344413,"threshold_uncertainty_score":0.0058434606},"labels":[],"label_agreement":null},{"id":"W3131544431","doi":"10.1016/j.tifs.2021.02.052","title":"Alkali-mediated treatments for extraction and functional modification of proteins: Critical and application review","year":2021,"lang":"en","type":"article","venue":"Trends in Food Science & Technology","topic":"Protein Hydrolysis and Bioactive Peptides","field":"Biochemistry, Genetics and Molecular Biology","cited_by":156,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Université Laval","funders":"Fonds de recherche du Québec – Nature et technologies","keywords":"Extraction (chemistry); Chemistry; Solubility; Protein purification; Combinatorial chemistry; Biochemistry; Chromatography; Organic chemistry","score_opus":0.029208257628692523,"score_gpt":0.33615087723599635,"score_spread":0.30694261960730385,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3131544431","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":[0.0006705636,0.9963624,0.0014650514,0.00032224093,0.00029403507,0.000014680906,0.000020515303,0.000009272015,0.00084126333],"genre_scores_gemma":[0.0025735684,0.99526167,0.0010002137,0.00025010138,0.00021893175,0.000015978125,0.000037206806,0.000003723199,0.0006385904],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.9996599,0.000039828385,0.000045515382,0.00007505707,0.00014036609,0.000039353075],"domain_scores_gemma":[0.9991497,0.0004026778,0.00010114681,0.00003365872,0.00028116332,0.00003168718],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0015542739,0.0010658554,0.001212391,0.0015120216,0.00033712856,0.0012346214,0.0010183322,0.0010529812,0.0017385276],"category_scores_gemma":[0.0010780046,0.0004904063,0.00069955084,0.002013859,0.0007968582,0.0020933014,0.0007725831,0.0016624444,0.0008794625],"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":[0.00023859472,0.00015219247,0.00047200973,0.034492876,0.000244422,0.00039999394,0.00025584394,0.0009920119,0.07229234,0.008729396,0.017157244,0.8645731],"study_design_scores_gemma":[0.00002231169,0.0002792433,0.0012801166,0.0021409031,0.00030659695,0.001012589,0.00018873693,0.0003753579,0.028758457,0.0037564598,0.9618097,0.00006949225],"about_ca_topic_score_codex":0.0009421406,"about_ca_topic_score_gemma":0.0013162763,"teacher_disagreement_score":0.0017385276,"about_ca_system_score_codex":0.0006662723,"about_ca_system_score_gemma":0.0012275506,"threshold_uncertainty_score":0.008219898},"labels":[],"label_agreement":null},{"id":"W3149383972","doi":"10.1016/j.tifs.2021.03.033","title":"Recent advances in microstructure characterization of fried foods: Different frying techniques and process modeling","year":2021,"lang":"en","type":"article","venue":"Trends in Food Science & Technology","topic":"Edible Oils Quality and Analysis","field":"Chemistry","cited_by":98,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"McGill University","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Organoleptic; Food science; Deep frying; Mathematics; Materials science; Chemistry","score_opus":0.023407935971091316,"score_gpt":0.3125695123482713,"score_spread":0.28916157637718,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3149383972","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":[0.14053829,0.4895155,0.35722607,0.0007653342,0.00025347745,0.00017027679,0.0013586056,0.00070444925,0.0094680125],"genre_scores_gemma":[0.44727033,0.39531222,0.14992538,0.00025539982,0.0002910056,0.00022555147,0.0017792453,0.0002698718,0.0046709795],"study_design_codex":"design_other","study_design_gemma":"observational","domain_scores_codex":[0.9995591,0.000045369132,0.000030664203,0.00013539543,0.00020212086,0.000027431724],"domain_scores_gemma":[0.99922335,0.0003573772,0.00015081001,0.000060559607,0.00019349085,0.00001447375],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0011708707,0.0007435966,0.0008023798,0.0012217491,0.0002059744,0.00077404664,0.00079930824,0.00069807237,0.0009928368],"category_scores_gemma":[0.0011146542,0.0004327014,0.0013125057,0.0013421598,0.0003410799,0.001062483,0.0003559245,0.0008114258,0.00031694685],"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":[0.00030716442,0.00018238729,0.0073980503,0.020925904,0.00034991218,0.00040052048,0.00057985506,0.07875064,0.36260194,0.011230152,0.0029162131,0.5143573],"study_design_scores_gemma":[0.000038074046,0.001189181,0.025648963,0.0017234188,0.0008822566,0.0013528082,0.0003883708,0.24205536,0.52532524,0.009355506,0.1917823,0.00025861626],"about_ca_topic_score_codex":0.0027988742,"about_ca_topic_score_gemma":0.0023690297,"teacher_disagreement_score":0.0027988742,"about_ca_system_score_codex":0.0007434067,"about_ca_system_score_gemma":0.000536926,"threshold_uncertainty_score":0.006192267},"labels":[],"label_agreement":null},{"id":"W3154878029","doi":"10.1016/j.tifs.2021.04.018","title":"Insights into formation, detection and removal of the beany flavor in soybean protein","year":2021,"lang":"en","type":"article","venue":"Trends in Food Science & Technology","topic":"GABA and Rice Research","field":"Agricultural and Biological Sciences","cited_by":226,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Manitoba; Ministry of Agriculture; Government of Alberta","funders":"Fundamental Research Funds for Central Universities of the Central South University; Venture and Innovation Support Program for Chongqing Overseas Returnees","keywords":"Flavor; Chemistry; Food science","score_opus":0.022131583537952602,"score_gpt":0.2587976165184896,"score_spread":0.23666603298053698,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3154878029","genre_codex":"empirical","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":[0.97187257,0.004808372,0.018196356,0.0009647281,0.00005232199,0.000021733207,0.00025902412,0.00007233143,0.0037524751],"genre_scores_gemma":[0.9875432,0.0018393242,0.0059984745,0.00028579755,0.000015244243,0.000011853562,0.0003629299,0.00003538813,0.003907813],"study_design_codex":"bench_or_experimental","study_design_gemma":"not_applicable","domain_scores_codex":[0.9999062,0.000009834846,0.0000039188576,0.000023236305,0.000024660632,0.000032164262],"domain_scores_gemma":[0.9999188,0.000017660977,0.000023771676,0.000007933453,0.000015279084,0.000016651076],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00030934095,0.0003121024,0.0001621455,0.00012636669,0.00014673866,0.00048237017,0.00025860858,0.00038129953,0.000825206],"category_scores_gemma":[0.00017629121,0.00018914611,0.00038910055,0.000074294694,0.00031816997,0.00050629076,0.00029868202,0.0007899793,0.00028740842],"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":[0.00012212637,0.000015576146,0.0004908783,0.000036600297,0.0000055972023,0.00007546387,0.00004080423,0.00008028391,0.99545467,0.00076031405,0.000043442466,0.0028742016],"study_design_scores_gemma":[0.000013930317,0.0001783715,0.008865139,0.0000111606005,0.000015843998,0.00037688663,0.00017947565,0.0022242696,0.98340166,0.0008488388,0.0038725105,0.000011800294],"about_ca_topic_score_codex":0.002699869,"about_ca_topic_score_gemma":0.002613418,"teacher_disagreement_score":0.002699869,"about_ca_system_score_codex":0.00063517067,"about_ca_system_score_gemma":0.00041693426,"threshold_uncertainty_score":0.0053682923},"labels":[],"label_agreement":null},{"id":"W3163554152","doi":"10.1016/j.tifs.2021.05.001","title":"Influences of dietary oils and fats, and the accompanied minor content of components on the gut microbiota and gut inflammation: A review","year":2021,"lang":"en","type":"review","venue":"Trends in Food Science & Technology","topic":"Gut microbiota and health","field":"Biochemistry, Genetics and Molecular Biology","cited_by":78,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"McGill University","funders":"Fundamental Research Funds for the Central Universities; National Natural Science Foundation of China; Science and Technology Support Program of Jiangsu Province; National Key Research and Development Program of China; China Scholarship Council; Jiangnan University; McGill University","keywords":"Gut flora; Food science; Polyunsaturated fatty acid; Firmicutes; Fatty acid; Biology; Saturated fatty acid; Saturated fat; Chemistry; Biochemistry; Cholesterol","score_opus":0.10835875347250103,"score_gpt":0.3519122841517621,"score_spread":0.2435535306792611,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3163554152","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":[0.00010139456,0.9994205,0.000059448907,0.00011852971,0.00009421225,0.0000019944523,0.000020900296,0.0000029398275,0.00017994575],"genre_scores_gemma":[0.00036102202,0.99917525,0.000094737494,0.000097023534,0.00010531655,0.0000028471964,0.000021080952,6.445169e-7,0.00014200422],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.9998454,0.000023296441,0.000026971025,0.00004046302,0.000050996914,0.000012860635],"domain_scores_gemma":[0.9996747,0.00016737152,0.000055089353,0.000008074295,0.00007030343,0.000024549343],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00048029816,0.00096492533,0.0014685881,0.0017529632,0.00017654724,0.00088945386,0.00064475206,0.00082291313,0.0026925807],"category_scores_gemma":[0.0008744469,0.00022288997,0.00048388273,0.0021582176,0.00031487533,0.000935507,0.0006889461,0.001035506,0.0008397019],"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":[0.00025512555,0.00008217983,0.00048566505,0.033652745,0.00028642383,0.00016832547,0.000048883303,0.00024973493,0.002790591,0.0012996577,0.01549256,0.9451881],"study_design_scores_gemma":[0.000059983475,0.00029883132,0.0044181105,0.011626398,0.001075602,0.0013551406,0.00013367075,0.00012127261,0.0014473655,0.0020260504,0.977381,0.000056475794],"about_ca_topic_score_codex":0.0013168361,"about_ca_topic_score_gemma":0.0024086586,"teacher_disagreement_score":0.0026925807,"about_ca_system_score_codex":0.00031503238,"about_ca_system_score_gemma":0.00095599104,"threshold_uncertainty_score":0.009007573},"labels":[],"label_agreement":null},{"id":"W318433707","doi":"10.1016/j.tifs.2007.03.009","title":"","year":2007,"lang":"en","type":"article","venue":"Trends in Food Science & Technology","topic":"","field":"","cited_by":1,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Acadia University","funders":"","keywords":"Psychology","score_opus":0.03594556345121376,"score_gpt":0.33792975111931156,"score_spread":0.3019841876680978,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W318433707","genre_codex":"other","genre_gemma":"other","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"other","genre_consensus":"other","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.004476882,0.0040738354,0.0030600731,0.006245047,0.0037615157,0.00007534872,0.0010679691,0.0008068665,0.9764325],"genre_scores_gemma":[0.012347892,0.002622178,0.0017516366,0.0012780549,0.00029715538,0.000024252084,0.0015385821,0.000095771415,0.98004454],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.99978703,0.000016127602,0.000007478091,0.000041931835,0.000104082115,0.00004341238],"domain_scores_gemma":[0.9996207,0.00001735669,0.000014181663,0.00004974447,0.00018624234,0.00011180239],"candidate_categories":["insufficient_payload"],"consensus_categories":[],"category_scores_codex":[0.00039672665,0.000468802,0.00022983957,0.00078829634,0.0007796379,0.0019172444,0.0005693761,0.0009517451,0.42643815],"category_scores_gemma":[0.0005308965,0.00013642319,0.00025497118,0.00064894167,0.00052791025,0.00082581997,0.0008353605,0.0009147548,0.33663523],"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":[0.00015515031,0.00014976416,0.0009771617,0.00021825454,0.00000919711,0.00013556775,0.00012332441,0.00006648819,0.027850088,0.02542118,0.4369721,0.5079217],"study_design_scores_gemma":[0.0000044078142,0.000023582297,0.000925302,0.000025481866,0.0000030050428,0.00013751557,0.000044680928,0.000024312785,0.0031700206,0.0010299201,0.994609,0.0000027047279],"about_ca_topic_score_codex":0.0018446188,"about_ca_topic_score_gemma":0.003408173,"teacher_disagreement_score":0.57356185,"about_ca_system_score_codex":0.0008060483,"about_ca_system_score_gemma":0.0013495885,"threshold_uncertainty_score":0},"labels":[],"label_agreement":null},{"id":"W3201403255","doi":"10.1016/j.tifs.2021.09.009","title":"Extraction and preservation of lycopene: A review of the advancements offered by the value chain of nanotechnology","year":2021,"lang":"en","type":"review","venue":"Trends in Food Science & Technology","topic":"Antioxidant Activity and Oxidative Stress","field":"Medicine","cited_by":30,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Guelph","funders":"","keywords":"Lycopene; Emulsion; Extraction (chemistry); Chemistry; Food science; Nanotechnology; Biochemical engineering; Chromatography; Materials science; Carotenoid; Engineering; Organic chemistry","score_opus":0.059779801301280765,"score_gpt":0.39216048244477186,"score_spread":0.3323806811434911,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3201403255","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":[0.00007940563,0.99948394,0.000073068375,0.00008556394,0.000068819674,0.0000021496396,0.000012491492,0.0000020753912,0.00019245078],"genre_scores_gemma":[0.00039107204,0.99917114,0.00014059199,0.00008188631,0.00006115281,0.000002260798,0.000016778433,6.1540993e-7,0.0001344398],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.9997644,0.000032394844,0.000041558098,0.00004773738,0.00009393312,0.000019991754],"domain_scores_gemma":[0.99938583,0.00032379723,0.00010392828,0.000015352962,0.00013594612,0.000035222365],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0008155925,0.0009688695,0.0015997308,0.0027538838,0.0002550001,0.0011639317,0.0006930342,0.000906523,0.0021949993],"category_scores_gemma":[0.00091629627,0.00034340133,0.00061514665,0.003222838,0.0003928066,0.0017139766,0.00065377663,0.0015101251,0.00089411455],"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":[0.00011911634,0.0000819405,0.00022315129,0.06374718,0.00017344784,0.00015930182,0.000081298254,0.0003029199,0.0065083713,0.003350363,0.0150003,0.91025263],"study_design_scores_gemma":[0.00001992309,0.00020962188,0.0013499575,0.010871796,0.00036180785,0.00093745935,0.00010511078,0.0001503777,0.0022443896,0.002194735,0.9815108,0.000043974556],"about_ca_topic_score_codex":0.0012108098,"about_ca_topic_score_gemma":0.0026069195,"teacher_disagreement_score":0.0027538838,"about_ca_system_score_codex":0.00054472336,"about_ca_system_score_gemma":0.0012399908,"threshold_uncertainty_score":0.007342994},"labels":[],"label_agreement":null},{"id":"W3204164233","doi":"10.1016/j.tifs.2021.09.014","title":"A concise review on food quality assessment using digital image processing","year":2021,"lang":"en","type":"review","venue":"Trends in Food Science & Technology","topic":"Spectroscopy and Chemometric Analyses","field":"Chemistry","cited_by":159,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"McGill University","funders":"","keywords":"Computer science; Image processing; Food quality; Artificial intelligence; Machine learning; Feature extraction; Quality (philosophy); Digital image processing; Food processing; Machine vision; Image (mathematics); Food science","score_opus":0.15760327961407863,"score_gpt":0.4730843709484331,"score_spread":0.3154810913343544,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3204164233","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":[0.00015136292,0.9970611,0.0010839144,0.00021819159,0.00048706352,0.000014745677,0.0000969611,0.00002567702,0.00086099404],"genre_scores_gemma":[0.00074970146,0.99600285,0.0012858202,0.00035272556,0.0004281173,0.00001908195,0.0001294995,0.000007404554,0.0010247913],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.99969506,0.000045242698,0.000050533523,0.00006167322,0.00012718758,0.000020386995],"domain_scores_gemma":[0.999321,0.00030412976,0.00011146814,0.000020395271,0.00021684075,0.000026156622],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0007219322,0.0012384352,0.0015048741,0.0033362538,0.00015829594,0.00096543436,0.0007539187,0.0009163927,0.0044129346],"category_scores_gemma":[0.0013082405,0.0003857917,0.0007185596,0.0029949227,0.00038851882,0.0015865443,0.00065945025,0.0010726562,0.0021675362],"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":[0.00008164024,0.00005207594,0.00011916788,0.027458807,0.000137678,0.00010740806,0.000027258178,0.00027502154,0.004417719,0.0010503024,0.03290116,0.93337166],"study_design_scores_gemma":[0.000031204374,0.00017447179,0.0012759974,0.005861907,0.0005494757,0.0008425636,0.000049731898,0.00037843618,0.0033727204,0.0014317681,0.98596233,0.00006945046],"about_ca_topic_score_codex":0.000894449,"about_ca_topic_score_gemma":0.0016598302,"teacher_disagreement_score":0.0044129346,"about_ca_system_score_codex":0.00037052398,"about_ca_system_score_gemma":0.000947838,"threshold_uncertainty_score":0.014762759},"labels":[],"label_agreement":null},{"id":"W3210911706","doi":"10.1016/j.tifs.2021.10.031","title":"Potential application of laser technology in food processing","year":2021,"lang":"en","type":"article","venue":"Trends in Food Science & Technology","topic":"Meat and Animal Product Quality","field":"Agricultural and Biological Sciences","cited_by":28,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"McGill University","funders":"","keywords":"Laser; Food processing; Quality (philosophy); Computer science; Food industry; Food quality; Environmental science; Food science; Optics; Chemistry","score_opus":0.030083712761121748,"score_gpt":0.27987453341398605,"score_spread":0.2497908206528643,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3210911706","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":[0.22635254,0.40171048,0.17323753,0.03216077,0.0030745473,0.0002755335,0.0006331776,0.0010106481,0.16154474],"genre_scores_gemma":[0.68460846,0.15531631,0.08854676,0.0043532914,0.0017962245,0.00029780375,0.00052975764,0.00012792155,0.06442341],"study_design_codex":"bench_or_experimental","study_design_gemma":"not_applicable","domain_scores_codex":[0.99963665,0.00007213933,0.000011386691,0.00007708726,0.00014051015,0.00006212036],"domain_scores_gemma":[0.9994235,0.0002871924,0.000044870456,0.000033853074,0.00015504872,0.000055502183],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0011692725,0.00045369577,0.0003932195,0.0009926822,0.00064958836,0.0015781786,0.0013001567,0.0026934748,0.020304125],"category_scores_gemma":[0.0008688593,0.00027119936,0.0007738383,0.0010630125,0.0012359415,0.0020052285,0.00088000187,0.0009199046,0.0033948824],"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":[0.0007858248,0.0004835983,0.004421983,0.002446013,0.00012124318,0.00096262083,0.00033616123,0.0058113066,0.60696954,0.05249346,0.008117715,0.31705058],"study_design_scores_gemma":[0.00028599918,0.0037942487,0.009946688,0.00082107575,0.00022872603,0.003171066,0.0016661332,0.030002972,0.518929,0.07313984,0.35777262,0.00024162246],"about_ca_topic_score_codex":0.0009970735,"about_ca_topic_score_gemma":0.0011639062,"teacher_disagreement_score":0.020304125,"about_ca_system_score_codex":0.00091401,"about_ca_system_score_gemma":0.0010087072,"threshold_uncertainty_score":0.06792402},"labels":[],"label_agreement":null},{"id":"W3217310304","doi":"10.1016/j.tifs.2021.11.020","title":"Self-assembling peptides: Structure, function, in silico prediction and applications","year":2021,"lang":"en","type":"article","venue":"Trends in Food Science & Technology","topic":"Supramolecular Self-Assembly in Materials","field":"Materials Science","cited_by":51,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Alberta","funders":"","keywords":"Micelle; Nanotechnology; Self-assembly; Nanostructure; Peptide; Chemistry; In silico; Vesicle; Intermolecular force; Food protein; Molecular dynamics; Materials science; Molecule; Organic chemistry; Computational chemistry; Biochemistry; Aqueous solution","score_opus":0.012260826960866585,"score_gpt":0.2666405283780949,"score_spread":0.25437970141722827,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3217310304","genre_codex":"empirical","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":[0.8933245,0.00944969,0.09142099,0.0006818558,0.00012241566,0.00009066768,0.0011739766,0.001212277,0.0025235498],"genre_scores_gemma":[0.9233495,0.0033660852,0.06958737,0.00012079598,0.000051058956,0.00004356185,0.0023609106,0.000093330724,0.001027451],"study_design_codex":"bench_or_experimental","study_design_gemma":"simulation_or_modeling","domain_scores_codex":[0.9998565,0.000043639513,0.000012142225,0.000043174805,0.000032696425,0.000011875845],"domain_scores_gemma":[0.9996049,0.00020970414,0.00007528714,0.000027704174,0.000045119225,0.000037281286],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00077359023,0.0005839755,0.00051985536,0.00031636297,0.00018870296,0.0008376098,0.00047155362,0.0006271647,0.0011265021],"category_scores_gemma":[0.0011364515,0.000235335,0.00044704435,0.0002638957,0.00023868275,0.00042256105,0.00016140954,0.00060730765,0.0005213808],"study_design_candidate":"simulation_or_modeling","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":[0.0016087499,0.00073912286,0.03139543,0.0017074948,0.00038782298,0.001204543,0.0002064436,0.12795399,0.66793877,0.0071739056,0.0023404986,0.15734331],"study_design_scores_gemma":[0.0001425713,0.0009857493,0.0070367483,0.00011116517,0.00028137266,0.0011674152,0.00009773071,0.6845888,0.28871056,0.0043511745,0.012469683,0.000057007554],"about_ca_topic_score_codex":0.0003190098,"about_ca_topic_score_gemma":0.00042874986,"teacher_disagreement_score":0.0011265021,"about_ca_system_score_codex":0.0002992164,"about_ca_system_score_gemma":0.00031723708,"threshold_uncertainty_score":0.004091203},"labels":[],"label_agreement":null},{"id":"W325816025","doi":"10.1016/j.tifs.2007.04.004","title":"","year":2007,"lang":"en","type":"article","venue":"Trends in Food Science & Technology","topic":"","field":"","cited_by":0,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Toronto","funders":"","keywords":"Psychology","score_opus":0.03594556345121376,"score_gpt":0.33792975111931156,"score_spread":0.3019841876680978,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W325816025","genre_codex":"other","genre_gemma":"other","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"other","genre_consensus":"other","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.004476882,0.0040738354,0.0030600731,0.006245047,0.0037615157,0.00007534872,0.0010679691,0.0008068665,0.9764325],"genre_scores_gemma":[0.012347892,0.002622178,0.0017516366,0.0012780549,0.00029715538,0.000024252084,0.0015385821,0.000095771415,0.98004454],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.99978703,0.000016127602,0.000007478091,0.000041931835,0.000104082115,0.00004341238],"domain_scores_gemma":[0.9996207,0.00001735669,0.000014181663,0.00004974447,0.00018624234,0.00011180239],"candidate_categories":["insufficient_payload"],"consensus_categories":[],"category_scores_codex":[0.00039672665,0.000468802,0.00022983957,0.00078829634,0.0007796379,0.0019172444,0.0005693761,0.0009517451,0.42643815],"category_scores_gemma":[0.0005308965,0.00013642319,0.00025497118,0.00064894167,0.00052791025,0.00082581997,0.0008353605,0.0009147548,0.33663523],"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":[0.00015515031,0.00014976416,0.0009771617,0.00021825454,0.00000919711,0.00013556775,0.00012332441,0.00006648819,0.027850088,0.02542118,0.4369721,0.5079217],"study_design_scores_gemma":[0.0000044078142,0.000023582297,0.000925302,0.000025481866,0.0000030050428,0.00013751557,0.000044680928,0.000024312785,0.0031700206,0.0010299201,0.994609,0.0000027047279],"about_ca_topic_score_codex":0.0018446188,"about_ca_topic_score_gemma":0.003408173,"teacher_disagreement_score":0.57356185,"about_ca_system_score_codex":0.0008060483,"about_ca_system_score_gemma":0.0013495885,"threshold_uncertainty_score":0},"labels":[],"label_agreement":null},{"id":"W4205301288","doi":"10.1016/j.tifs.2022.01.002","title":"Alterations in genetically modified crops assessed by omics studies: Systematic review and meta-analysis","year":2022,"lang":"en","type":"article","venue":"Trends in Food Science & Technology","topic":"Transgenic Plants and Applications","field":"Biochemistry, Genetics and Molecular Biology","cited_by":39,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"","funders":"Bundesministerium für Umwelt, Naturschutz, nukleare Sicherheit und Verbraucherschutz; Conselho Nacional de Desenvolvimento Científico e Tecnológico; Bundesamt für Naturschutz; Baqai Medical University; Coordenação de Aperfeiçoamento de Pessoal de Nível Superior; BioFuelNet Canada","keywords":"Context (archaeology); Biotechnology; Biology; Meta-analysis; Germplasm; Genetically modified crops; KEGG; Genetically modified organism; Computational biology; Genetics; Transgene; Gene; Medicine; Agronomy","score_opus":0.06067207199525183,"score_gpt":0.3462041519151698,"score_spread":0.28553207991991797,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4205301288","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":[0.0038656082,0.99215573,0.0006000555,0.00025068485,0.00009724108,0.00032885786,0.0023906275,0.000020598338,0.0002905988],"genre_scores_gemma":[0.06687934,0.92596465,0.0020959803,0.0007730848,0.00013646604,0.0015232151,0.002342804,0.000032591568,0.00025194435],"study_design_codex":"systematic_review","study_design_gemma":"meta_analysis","domain_scores_codex":[0.9893518,0.0030873779,0.004653125,0.0012429645,0.0012765992,0.0003881587],"domain_scores_gemma":[0.95950973,0.029979143,0.0063743754,0.001055833,0.0027329621,0.00034786898],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.012316496,0.002456817,0.013291186,0.01879235,0.00064386474,0.0040965974,0.0021732748,0.0017985181,0.004807411],"category_scores_gemma":[0.04140472,0.0011859937,0.02183809,0.019799877,0.00088406575,0.0023673242,0.0023243101,0.0012166544,0.0004434194],"study_design_candidate":"meta_analysis","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":[0.00044137708,0.000017246626,0.0040567224,0.8612221,0.115980715,0.00016112653,0.00017980502,0.00026326234,0.00031481136,0.00021341462,0.0008009581,0.016348504],"study_design_scores_gemma":[0.0002545283,0.00022419574,0.010368822,0.31017983,0.6670554,0.00034730104,0.00032648546,0.00015130485,0.00030889834,0.000509018,0.010208385,0.0000658472],"about_ca_topic_score_codex":0.0062987003,"about_ca_topic_score_gemma":0.01468262,"teacher_disagreement_score":0.01879235,"about_ca_system_score_codex":0.0030522584,"about_ca_system_score_gemma":0.006169857,"threshold_uncertainty_score":0.06513661},"labels":[],"label_agreement":null},{"id":"W4210985067","doi":"10.1016/j.tifs.2022.02.005","title":"Data deficits and transparency: What led to Canada's ‘buttergate’","year":2022,"lang":"en","type":"article","venue":"Trends in Food Science & Technology","topic":"Food Supply Chain Traceability","field":"Agricultural and Biological Sciences","cited_by":11,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":true,"ca_institutions":"University of Guelph; Dalhousie University","funders":"","keywords":"Transparency (behavior); Oleic acid; Dairy industry; Palmitic acid; Consistency (knowledge bases); Food science; Agricultural science; Business; Social media; Chemistry; Fatty acid; Mathematics; Environmental science; Political science","score_opus":0.03832522106660876,"score_gpt":0.25582766953160474,"score_spread":0.21750244846499597,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4210985067","genre_codex":"commentary","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":[0.022810094,0.004380538,0.0030268189,0.9335582,0.0024557915,0.00009347607,0.0018075926,0.0002568393,0.031610616],"genre_scores_gemma":[0.47297058,0.0054393783,0.008593048,0.46823597,0.0018822018,0.00014658783,0.0013607825,0.00056468986,0.04080671],"study_design_codex":"not_applicable","study_design_gemma":"observational","domain_scores_codex":[0.9549492,0.0059814947,0.0018338537,0.0056003532,0.02210849,0.009526573],"domain_scores_gemma":[0.74647415,0.09122243,0.01077583,0.013280985,0.10908586,0.029160716],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0466794,0.00079497125,0.0010010102,0.0047414177,0.013443342,0.025383169,0.0077532697,0.016939726,0.014561201],"category_scores_gemma":[0.15542412,0.0015287327,0.0016708267,0.007019911,0.023803713,0.01471398,0.010130795,0.027737863,0.00077539653],"study_design_candidate":"observational","study_design_consensus":null,"about_ca_topic_candidate":true,"about_ca_topic_consensus":true,"about_ca_system_candidate":true,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00021289337,0.000084201034,0.011039007,0.00039606902,0.00014246939,0.00062220026,0.008344899,0.0014882934,0.00081860815,0.42589146,0.50317216,0.04778775],"study_design_scores_gemma":[0.00015651471,0.000061423,0.017488264,0.0014626033,0.00009102568,0.00017569803,0.00834257,0.002306032,0.0013776219,0.09480719,0.873276,0.00045500384],"about_ca_topic_score_codex":0.9790171,"about_ca_topic_score_gemma":0.969606,"teacher_disagreement_score":0.16672648,"about_ca_system_score_codex":0.16672648,"about_ca_system_score_gemma":0.36648092,"threshold_uncertainty_score":0.9664792},"labels":[],"label_agreement":null},{"id":"W4221112438","doi":"10.1016/j.tifs.2022.03.021","title":"Artificial Intelligence technology in food safety: A behavioral approach","year":2022,"lang":"en","type":"article","venue":"Trends in Food Science & Technology","topic":"Food Safety and Hygiene","field":"Agricultural and Biological Sciences","cited_by":72,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of British Columbia; University of Guelph","funders":"University of Guelph","keywords":"Food safety; Risk analysis (engineering); Sophistication; Computer science; Business; Medicine","score_opus":0.06543316992337646,"score_gpt":0.28694350690374487,"score_spread":0.22151033698036843,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4221112438","genre_codex":"other","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":[0.2201976,0.003970314,0.27765715,0.04729272,0.00040309067,0.00036213125,0.0001859096,0.00017902981,0.44975206],"genre_scores_gemma":[0.94539446,0.0016365472,0.042176507,0.0028197356,0.00011268647,0.00017108563,0.000047896134,0.00003696519,0.007604034],"study_design_codex":"theoretical_or_conceptual","study_design_gemma":"theoretical_or_conceptual","domain_scores_codex":[0.9980433,0.0012758983,0.000049665457,0.00015863948,0.00037725968,0.00009521015],"domain_scores_gemma":[0.99485356,0.0037276202,0.0003263187,0.00027774824,0.00061393896,0.00020074006],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0026713146,0.00060963345,0.00029402328,0.0009938825,0.0007507721,0.0032753227,0.0010091263,0.0019605078,0.004442226],"category_scores_gemma":[0.0064421115,0.0002780405,0.0004192135,0.0006891027,0.0052673267,0.002979195,0.0011831733,0.0018671765,0.0003889511],"study_design_candidate":"theoretical_or_conceptual","study_design_consensus":"theoretical_or_conceptual","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0001616766,0.0009272622,0.01370259,0.0007226623,0.00021388827,0.00021312655,0.0040701195,0.016281,0.008900549,0.88619965,0.0024425923,0.066164926],"study_design_scores_gemma":[0.00012872438,0.0010169884,0.020202944,0.000663364,0.00021918965,0.00040259626,0.009549614,0.068705074,0.008219275,0.85047567,0.040283836,0.0001327057],"about_ca_topic_score_codex":0.0020904078,"about_ca_topic_score_gemma":0.0012699419,"teacher_disagreement_score":0.004442226,"about_ca_system_score_codex":0.0014527618,"about_ca_system_score_gemma":0.0015640529,"threshold_uncertainty_score":0.01486069},"labels":[],"label_agreement":null},{"id":"W4224435360","doi":"10.1016/j.tifs.2022.04.024","title":"Recent advances of selected novel processing techniques on shrimp allergenicity: A review","year":2022,"lang":"en","type":"review","venue":"Trends in Food Science & Technology","topic":"Food Allergy and Anaphylaxis Research","field":"Medicine","cited_by":68,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"McGill University","funders":"Natural Sciences and Engineering Research Council of Canada; China Scholarship Council","keywords":"Shrimp; Food science; Biology; Allergen; Anisakis; Shellfish; Biotechnology; Allergy; Fishery; Fish <Actinopterygii>; Aquatic animal; Immunology","score_opus":0.10681232692218602,"score_gpt":0.4250903566569714,"score_spread":0.3182780297347854,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4224435360","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":[0.00027332306,0.99887615,0.00014595327,0.0000882585,0.00011075946,0.0000078324465,0.000041047457,0.0000075202884,0.00044911413],"genre_scores_gemma":[0.0007865667,0.998389,0.0002457659,0.00012634788,0.00013714696,0.0000071124814,0.00005599161,0.0000014818079,0.00025063468],"study_design_codex":"design_other","study_design_gemma":"systematic_review","domain_scores_codex":[0.9997986,0.000025687428,0.000039080074,0.000047776357,0.00006670314,0.000022151129],"domain_scores_gemma":[0.9995641,0.0002278448,0.000075042146,0.000011835722,0.00009606599,0.000025110765],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0006240963,0.0010628535,0.0016282985,0.0025697472,0.00020167665,0.0010368258,0.00074939895,0.0007888437,0.004406043],"category_scores_gemma":[0.0008509597,0.0003262479,0.0010621728,0.0025056682,0.00026400163,0.0012464854,0.00068711967,0.0009972084,0.0013649202],"study_design_candidate":"systematic_review","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":[0.00022252489,0.00013955962,0.00043489053,0.047268424,0.00027313014,0.00024260792,0.000057253637,0.00029521846,0.005198646,0.0007843524,0.012439094,0.93264437],"study_design_scores_gemma":[0.00009657287,0.0006207698,0.0036204904,0.010309264,0.0016846922,0.0018895784,0.00015783901,0.0002714535,0.0038175285,0.0013995394,0.97604907,0.000083147395],"about_ca_topic_score_codex":0.0008545821,"about_ca_topic_score_gemma":0.0014310456,"teacher_disagreement_score":0.004406043,"about_ca_system_score_codex":0.0002859666,"about_ca_system_score_gemma":0.0010099029,"threshold_uncertainty_score":0.014739633},"labels":[],"label_agreement":null},{"id":"W4280630520","doi":"10.1016/j.tifs.2022.05.003","title":"A 3D printing approach to intelligent food packaging","year":2022,"lang":"en","type":"article","venue":"Trends in Food Science & Technology","topic":"Food Supply Chain Traceability","field":"Agricultural and Biological Sciences","cited_by":133,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Toronto","funders":"Natural Sciences and Engineering Research Council of Canada; Ministry of Science and Higher Education of the Russian Federation","keywords":"Food packaging; Active packaging; Food industry; 3D printing; Quality (philosophy); Manufacturing engineering; Novel food; Food quality; Computer science; Risk analysis (engineering); Engineering; Business; Mechanical engineering; Food science","score_opus":0.0389272411624192,"score_gpt":0.25790951076387697,"score_spread":0.21898226960145778,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4280630520","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":[0.010168191,0.0014586842,0.9597012,0.00026328344,0.00044432952,0.00006194121,0.00013264743,0.002330104,0.02543968],"genre_scores_gemma":[0.21345767,0.0023672467,0.747786,0.00037971677,0.00017095797,0.00015932087,0.0002833984,0.000433067,0.034962624],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99955255,0.00004634133,0.000020106838,0.00007145781,0.00028102173,0.000028536917],"domain_scores_gemma":[0.9997744,0.000063636726,0.000017143117,0.0000842843,0.000049038463,0.000011555096],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00023843141,0.00078251655,0.0005815776,0.0006448415,0.00041112865,0.0019352693,0.0013988029,0.0013168073,0.006047789],"category_scores_gemma":[0.00037351903,0.0006209328,0.0012439311,0.00053702807,0.0006834369,0.00092982344,0.0013765077,0.0009556299,0.0023351004],"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":[0.0001558262,0.00014595831,0.0003843374,0.00051814277,0.00010046877,0.0007500469,0.00031726094,0.075958684,0.50964856,0.078059874,0.006745599,0.32721525],"study_design_scores_gemma":[0.00003385726,0.0004064466,0.00083199824,0.00008570818,0.00009557299,0.0015316404,0.000088108805,0.4227201,0.40890625,0.033888143,0.13122495,0.00018723709],"about_ca_topic_score_codex":0.00047796709,"about_ca_topic_score_gemma":0.0006266168,"teacher_disagreement_score":0.006047789,"about_ca_system_score_codex":0.00039000594,"about_ca_system_score_gemma":0.00024177185,"threshold_uncertainty_score":0.020231843},"labels":[],"label_agreement":null},{"id":"W4282823996","doi":"10.1016/j.tifs.2022.06.006","title":"Farm to fork impacts of super-shedders and high-event periods on food safety","year":2022,"lang":"en","type":"article","venue":"Trends in Food Science & Technology","topic":"Salmonella and Campylobacter epidemiology","field":"Agricultural and Biological Sciences","cited_by":16,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Agriculture and Agri-Food Canada; University of Lethbridge","funders":"Beef Cattle Research Council; Conselho Nacional de Desenvolvimento Científico e Tecnológico","keywords":"Fork (system call); Event (particle physics); Environmental science; Food safety; Food science; Biology; Computer science; Physics","score_opus":0.02512273693780672,"score_gpt":0.2697623185950335,"score_spread":0.2446395816572268,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4282823996","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":[0.9983941,0.000058195765,0.000071066155,0.000053041796,0.000006956415,0.0000059007143,0.00047321714,0.000004182916,0.00093348755],"genre_scores_gemma":[0.9982193,0.00006169176,0.00008242808,0.000029546243,0.0000066484217,0.000007669054,0.00045433114,0.0000028611933,0.0011354721],"study_design_codex":"observational","study_design_gemma":"observational","domain_scores_codex":[0.9994312,0.00009941608,0.000020780972,0.00012849383,0.00008246254,0.0002376984],"domain_scores_gemma":[0.9982103,0.00047456415,0.00047524396,0.000075110154,0.0002764362,0.0004883535],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00068569946,0.00021904719,0.00024292622,0.00039623262,0.00044848083,0.0007376465,0.0003387491,0.0006008069,0.006695632],"category_scores_gemma":[0.0014378731,0.00014861244,0.00077586586,0.00034730774,0.00029617106,0.0007160208,0.00087575056,0.00042618858,0.00039693507],"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":[0.001563101,0.00037744726,0.98279095,0.000046580517,0.00017954751,0.00021200905,0.00029432576,0.0010378517,0.003598573,0.00019771936,0.00059086055,0.009111073],"study_design_scores_gemma":[0.000003902637,0.0003092972,0.99829954,0.0000056862586,0.000020727039,0.00001703687,0.0005446453,0.0003657095,0.00016236745,0.000060593353,0.00020727562,0.0000031612112],"about_ca_topic_score_codex":0.027441805,"about_ca_topic_score_gemma":0.08168967,"teacher_disagreement_score":0.027441805,"about_ca_system_score_codex":0.0013535873,"about_ca_system_score_gemma":0.0009181135,"threshold_uncertainty_score":0.05456412},"labels":[],"label_agreement":null},{"id":"W4284677641","doi":"10.1016/j.tifs.2022.06.018","title":"Mathematical modeling for thermally treated vacuum-packaged foods: A review on sous vide processing","year":2022,"lang":"en","type":"review","venue":"Trends in Food Science & Technology","topic":"Meat and Animal Product Quality","field":"Agricultural and Biological Sciences","cited_by":21,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Alberta","funders":"","keywords":"Sous vide; Quality (philosophy); Food science; Variety (cybernetics); Convenience food; Process (computing); Computer science; Chemistry; Physics; Artificial intelligence","score_opus":0.21498628543048862,"score_gpt":0.3789783106876725,"score_spread":0.1639920252571839,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4284677641","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":[0.005500783,0.80334705,0.17088091,0.0013392499,0.00096160825,0.00006207197,0.0002803881,0.00028793086,0.017340003],"genre_scores_gemma":[0.041307136,0.9211788,0.02935083,0.00045146063,0.0009269849,0.00011967685,0.00039560048,0.0001266803,0.0061427727],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.99969065,0.000062715175,0.000033160715,0.0000572042,0.00013673925,0.00001966102],"domain_scores_gemma":[0.9995253,0.0002710955,0.00005810041,0.000024816118,0.000107150685,0.0000135366245],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00066397095,0.0015170145,0.0013776597,0.0014623851,0.00033525133,0.0014072593,0.0012015833,0.0011576621,0.0028397024],"category_scores_gemma":[0.00097124156,0.0005888546,0.001982697,0.0014029659,0.0006173062,0.0016060454,0.00071332615,0.0014211012,0.0014403386],"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":[0.00012388013,0.00027868754,0.0015926386,0.023048837,0.0003328872,0.00089741254,0.00041932854,0.14995517,0.01839008,0.14069968,0.027193615,0.63706774],"study_design_scores_gemma":[0.000023090657,0.00045123164,0.0017302104,0.0051058787,0.0003790477,0.0017421283,0.00025583984,0.17341968,0.00955708,0.0669736,0.74013746,0.0002247598],"about_ca_topic_score_codex":0.0015699473,"about_ca_topic_score_gemma":0.0009124281,"teacher_disagreement_score":0.0028397024,"about_ca_system_score_codex":0.0006034065,"about_ca_system_score_gemma":0.00079940987,"threshold_uncertainty_score":0.009499788},"labels":[],"label_agreement":null},{"id":"W4294000652","doi":"10.1016/j.tifs.2022.08.017","title":"Precision nutrition: A review of current approaches and future endeavors","year":2022,"lang":"en","type":"review","venue":"Trends in Food Science & Technology","topic":"Nutrition, Genetics, and Disease","field":"Biochemistry, Genetics and Molecular Biology","cited_by":119,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Université Laval","funders":"","keywords":"Metagenomics; Precision medicine; Data science; Genomics; Leverage (statistics); Computer science; Biology; Artificial intelligence","score_opus":0.07623894248535505,"score_gpt":0.3512142540012571,"score_spread":0.27497531151590204,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4294000652","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":[0.000035345773,0.9991233,0.0001255509,0.0002573031,0.00016014236,0.0000033561305,0.000019775629,0.000006300672,0.00026901794],"genre_scores_gemma":[0.00020240985,0.9988913,0.00027796236,0.00024842808,0.00017181315,0.000005778203,0.000026750698,0.0000014530327,0.00017407865],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.9995148,0.00008895973,0.000075228614,0.00008288227,0.00020023958,0.000037839953],"domain_scores_gemma":[0.9988366,0.00066710275,0.00012058887,0.00002749481,0.00026341394,0.00008483589],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.001862836,0.0011227819,0.0020916546,0.0027481278,0.0002821731,0.0016856189,0.0012953356,0.0013336514,0.004335926],"category_scores_gemma":[0.001961261,0.0003574227,0.00070427277,0.003755287,0.0006274042,0.0019045876,0.0011055372,0.0021864166,0.002236101],"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":[0.00016372002,0.0000709393,0.00020093688,0.02428818,0.00014438917,0.00012628858,0.00004382777,0.00024923097,0.0010173473,0.0036906034,0.043630153,0.9263744],"study_design_scores_gemma":[0.000043932232,0.00013283515,0.0009826442,0.009014211,0.00023899133,0.0008362222,0.00007042453,0.0001134746,0.00030467223,0.0029976175,0.9852267,0.000038255937],"about_ca_topic_score_codex":0.0014207013,"about_ca_topic_score_gemma":0.00292904,"teacher_disagreement_score":0.004335926,"about_ca_system_score_codex":0.0009038941,"about_ca_system_score_gemma":0.0018360399,"threshold_uncertainty_score":0.014505148},"labels":[],"label_agreement":null},{"id":"W4301368591","doi":"10.1016/j.tifs.2022.09.011","title":"The role of traditional knowledge and food biodiversity to transform modern food systems","year":2022,"lang":"en","type":"article","venue":"Trends in Food Science & Technology","topic":"Agriculture Sustainability and Environmental Impact","field":"Environmental Science","cited_by":57,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"The Scarborough Hospital; University of Toronto","funders":"","keywords":"Biodiversity; Food systems; Business; Geography; Food security; Biology; Ecology; Agriculture","score_opus":0.014865164125954265,"score_gpt":0.21626630800178614,"score_spread":0.20140114387583188,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4301368591","genre_codex":"other","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":[0.3241917,0.053627666,0.011264796,0.0676796,0.00072019035,0.00003824586,0.00015660195,0.000053025997,0.5422683],"genre_scores_gemma":[0.9763046,0.011333655,0.0031051207,0.0026783287,0.0002604181,0.00001897467,0.000030597334,0.00000983115,0.0062584532],"study_design_codex":"theoretical_or_conceptual","study_design_gemma":"not_applicable","domain_scores_codex":[0.99937207,0.00020818172,0.000019909208,0.00009628488,0.00017394002,0.00012967129],"domain_scores_gemma":[0.99838936,0.00076126686,0.00023769442,0.0002201759,0.00020776609,0.00018371384],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.002549834,0.00021704801,0.00019835586,0.0012478943,0.0015468627,0.0039259493,0.0008219555,0.0014466977,0.008230483],"category_scores_gemma":[0.00202128,0.00010253493,0.00017504084,0.0010450134,0.01588963,0.005459984,0.0024663282,0.001490087,0.0003557288],"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":[0.000090654095,0.00014291571,0.005108098,0.00053856365,0.000044288725,0.00030990053,0.014975347,0.00053208414,0.0021402927,0.8279584,0.0034516575,0.14470781],"study_design_scores_gemma":[0.000024724623,0.00009235679,0.016939769,0.0005684174,0.000024805702,0.00034137213,0.01244571,0.00049990456,0.00078449387,0.81628984,0.15196605,0.000022623359],"about_ca_topic_score_codex":0.002263678,"about_ca_topic_score_gemma":0.006016263,"teacher_disagreement_score":0.008230483,"about_ca_system_score_codex":0.0025814443,"about_ca_system_score_gemma":0.0022553501,"threshold_uncertainty_score":0.02753371},"labels":[],"label_agreement":null},{"id":"W4308306241","doi":"10.1016/j.tifs.2022.10.016","title":"Novel Extraction technologies for developing plant protein ingredients with improved functionality","year":2022,"lang":"en","type":"article","venue":"Trends in Food Science & Technology","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":154,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Manitoba","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Extraction (chemistry); Protein purification; Biochemical engineering; Process engineering; Computer science; Biotechnology; Chromatography; Engineering; Chemistry; Biology","score_opus":0.05500441054792181,"score_gpt":0.2723147740759251,"score_spread":0.21731036352800326,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4308306241","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":[0.39609757,0.027414238,0.55786484,0.001685267,0.00054102397,0.0005947499,0.001089933,0.00093753525,0.013774878],"genre_scores_gemma":[0.6603998,0.022593407,0.29333365,0.0012689012,0.0001933741,0.0005320758,0.002288385,0.00025907994,0.019131364],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9997689,0.00003085388,0.000016629885,0.00006325783,0.00008422622,0.00003603474],"domain_scores_gemma":[0.99987984,0.000032375392,0.000035423716,0.000011061153,0.000029109147,0.000012269998],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00048157029,0.000797984,0.00037435835,0.00042977082,0.0002651671,0.00060720375,0.00040840602,0.0008183838,0.0017366732],"category_scores_gemma":[0.0003047103,0.00035309274,0.000605076,0.0004397138,0.0003496889,0.0014372496,0.000637327,0.0015443285,0.001248135],"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":[0.000024426603,0.000021444734,0.00004814856,0.00019861024,0.000007735498,0.000047955215,0.000029618377,0.00008228418,0.9911351,0.0004915768,0.00012688915,0.007786198],"study_design_scores_gemma":[0.000010859447,0.00012549966,0.00034792197,0.000027018094,0.000021493692,0.00018023276,0.00002561376,0.0009097223,0.9868335,0.0003654006,0.011142336,0.000010337482],"about_ca_topic_score_codex":0.00016239214,"about_ca_topic_score_gemma":0.00042147323,"teacher_disagreement_score":0.0017366732,"about_ca_system_score_codex":0.00032216855,"about_ca_system_score_gemma":0.0002274186,"threshold_uncertainty_score":0.0058097243},"labels":[],"label_agreement":null},{"id":"W4309880423","doi":"10.1016/j.tifs.2022.11.017","title":"Advances and application of efficient physical fields in extrusion based 3D food printing technology","year":2022,"lang":"en","type":"article","venue":"Trends in Food Science & Technology","topic":"Additive Manufacturing and 3D Printing Technologies","field":"Engineering","cited_by":56,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"McGill University","funders":"","keywords":"3D printing; 3d printed; Digital printing; Extrusion; Process engineering; Digitization; Computer science; Personalization; Nanotechnology; Manufacturing engineering; Mechanical engineering; Materials science; Engineering drawing; Engineering; Telecommunications; Composite material","score_opus":0.009982576917642276,"score_gpt":0.2504845115877958,"score_spread":0.2405019346701535,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4309880423","genre_codex":"methods","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":[0.35958123,0.22404523,0.36670294,0.0015640962,0.00076316297,0.00014536406,0.00044671595,0.00051569,0.046235587],"genre_scores_gemma":[0.76486605,0.074690044,0.14748518,0.00025210396,0.00041690664,0.00013009964,0.00044720704,0.000094350384,0.011618019],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99956006,0.000053052918,0.000034818448,0.000089726345,0.00022669559,0.00003571124],"domain_scores_gemma":[0.9995956,0.00015040461,0.000081720085,0.000055908393,0.00010152302,0.000014869112],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00074081053,0.000424026,0.00039525496,0.00091332704,0.0002633337,0.0010594694,0.00063552096,0.0006671167,0.0031215972],"category_scores_gemma":[0.0005343204,0.00033730682,0.000617348,0.00092979945,0.00045888647,0.0014259408,0.00075830467,0.00072471384,0.00072621624],"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":[0.00021393817,0.00018233186,0.0013135131,0.001823235,0.000037439422,0.00028146902,0.0001794852,0.0061735064,0.7140573,0.027380979,0.0011504155,0.2472064],"study_design_scores_gemma":[0.000055896387,0.00058839517,0.0062417053,0.00021718716,0.00007639912,0.0012374475,0.00012310788,0.023501316,0.8460437,0.0068943454,0.11492703,0.00009345033],"about_ca_topic_score_codex":0.00018143609,"about_ca_topic_score_gemma":0.00027406376,"teacher_disagreement_score":0.0031215972,"about_ca_system_score_codex":0.00038779448,"about_ca_system_score_gemma":0.00030866277,"threshold_uncertainty_score":0.010442734},"labels":[],"label_agreement":null},{"id":"W4315498927","doi":"10.1016/j.tifs.2023.01.002","title":"Potential health benefits of fermented blueberry: A review of current scientific evidence","year":2023,"lang":"en","type":"review","venue":"Trends in Food Science & Technology","topic":"Microbial Metabolites in Food Biotechnology","field":"Nursing","cited_by":63,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Dalhousie University","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Health benefits; Fermentation; Food science; Bioavailability; Nutraceutical; Human health; Vaccinium; Biotechnology; Biology; Medicine; Traditional medicine; Botany; Environmental health; Bioinformatics","score_opus":0.15859009376557512,"score_gpt":0.43532629337568457,"score_spread":0.2767361996101094,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4315498927","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":[0.00007506409,0.9996551,0.00002119888,0.00010162284,0.000041541036,0.0000032327162,0.000017413495,0.0000010597955,0.00008369333],"genre_scores_gemma":[0.0004302743,0.99927133,0.00007373055,0.00012145209,0.000046285677,0.0000042617944,0.000012863456,4.113617e-7,0.000039417275],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.99953175,0.000080177175,0.00013430067,0.00008732631,0.00014097389,0.00002547137],"domain_scores_gemma":[0.99801,0.0013827732,0.00029529163,0.000021192796,0.00024176808,0.00004908112],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0015216803,0.00094092457,0.0031646567,0.0031068542,0.0002723124,0.0015349685,0.001018631,0.0013811996,0.0038250762],"category_scores_gemma":[0.002553906,0.00040611174,0.0017292917,0.0029065139,0.0005106401,0.0013408827,0.000784691,0.001303387,0.0006198874],"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":[0.00040895454,0.00012289867,0.00052955165,0.27562243,0.0010163586,0.00022706355,0.00008899555,0.0001883141,0.001580803,0.0010903614,0.009761691,0.7093626],"study_design_scores_gemma":[0.00028355193,0.0008422891,0.0077793435,0.22126593,0.009585155,0.0023863297,0.00055007887,0.00027686093,0.0016267382,0.0029872707,0.7522758,0.00014067836],"about_ca_topic_score_codex":0.0017744319,"about_ca_topic_score_gemma":0.0043831607,"teacher_disagreement_score":0.0038250762,"about_ca_system_score_codex":0.000546131,"about_ca_system_score_gemma":0.0017980232,"threshold_uncertainty_score":0.012796104},"labels":[],"label_agreement":null},{"id":"W4320169010","doi":"10.1016/j.tifs.2023.01.012","title":"Application of physical blowing agents in extrusion cooking of protein enriched snacks: Effects on product expansion, microstructure, and texture","year":2023,"lang":"en","type":"article","venue":"Trends in Food Science & Technology","topic":"Food composition and properties","field":"Nursing","cited_by":41,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Manitoba","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Extrusion; Microstructure; Die swell; Texture (cosmology); Shrinkage; Food science; Materials science; Extrusion cooking; Process engineering; Computer science; Composite material; Chemistry; Engineering","score_opus":0.018621915248484798,"score_gpt":0.296468151157118,"score_spread":0.2778462359086332,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4320169010","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":[0.99717087,0.0012754445,0.00087155943,0.000032472584,0.000020050396,0.000027955504,0.000048490165,0.0000135868995,0.00053961395],"genre_scores_gemma":[0.9956579,0.0011195618,0.002001277,0.000046063666,0.000016048716,0.00002599777,0.00006867178,0.00001995237,0.001044431],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998667,0.00003050101,0.0000093350045,0.000029280187,0.000035649504,0.000028523027],"domain_scores_gemma":[0.9997664,0.000101738304,0.00005950812,0.000014497437,0.000031095406,0.000026762671],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0002885506,0.0002852679,0.00025585174,0.00018136052,0.00021527964,0.00023151704,0.0001616592,0.00029493097,0.0016626646],"category_scores_gemma":[0.00045109238,0.0001966531,0.0002882531,0.00017692067,0.00024117713,0.00028193084,0.00023289859,0.00047587176,0.000119200886],"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":[0.0015676405,0.00013523528,0.0003951276,0.00010540696,0.000015503063,0.000049756545,0.000057469784,0.00005900199,0.9939896,0.000023515411,0.00002947809,0.0035722994],"study_design_scores_gemma":[0.000069832415,0.0019506528,0.010092924,0.000018525217,0.000049982995,0.0000954587,0.00007352695,0.00041030228,0.98645884,0.000014330614,0.0007564173,0.000009286929],"about_ca_topic_score_codex":0.0005416682,"about_ca_topic_score_gemma":0.0015427375,"teacher_disagreement_score":0.0016626646,"about_ca_system_score_codex":0.00011582234,"about_ca_system_score_gemma":0.00015291247,"threshold_uncertainty_score":0.0055621862},"labels":[],"label_agreement":null},{"id":"W4376620011","doi":"10.1016/j.tifs.2023.05.004","title":"A review on the heavy metal adsorption capacity of dietary fibers derived from agro-based wastes: Opportunities and challenges for practical applications in the food industry","year":2023,"lang":"en","type":"review","venue":"Trends in Food Science & Technology","topic":"Food composition and properties","field":"Nursing","cited_by":81,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Université Laval","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Adsorption; Food industry; Heavy metals; Cadmium; Biochemical engineering; Environmental science; Food waste; Waste management; Business; Biotechnology; Chemistry; Environmental chemistry; Engineering; Food science; Biology","score_opus":0.4405205053096254,"score_gpt":0.3961028232665923,"score_spread":0.04441768204303309,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4376620011","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":[0.0002356683,0.99898905,0.00011328752,0.00009395574,0.00010309193,0.0000037769712,0.000048145223,0.000004056862,0.00040893923],"genre_scores_gemma":[0.0006099911,0.9987525,0.0001680178,0.00008352515,0.00004816734,0.0000035259932,0.000035928104,9.3742517e-7,0.000297445],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.99977964,0.000029717998,0.000047400765,0.000044150234,0.000084158484,0.000014957391],"domain_scores_gemma":[0.99956006,0.00021780528,0.000080611564,0.000009816517,0.000115201685,0.000016360918],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0006107652,0.00090306386,0.0019170418,0.0026084287,0.00020459312,0.0008990737,0.0007084926,0.0007529129,0.0024992228],"category_scores_gemma":[0.0007458946,0.00035530142,0.0009140587,0.0031667752,0.00022758608,0.0010011309,0.0005046473,0.00077517895,0.0009005286],"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":[0.00014761693,0.000095376934,0.00039374875,0.11985623,0.00042689653,0.00019835707,0.00009233059,0.00041323647,0.008276297,0.0016762953,0.01985805,0.8485656],"study_design_scores_gemma":[0.000022113854,0.00025203553,0.0023981815,0.014526603,0.0009795629,0.0007875897,0.00013133632,0.00014283831,0.0029048605,0.001099761,0.9766961,0.000059194757],"about_ca_topic_score_codex":0.0017621171,"about_ca_topic_score_gemma":0.0032475789,"teacher_disagreement_score":0.0026084287,"about_ca_system_score_codex":0.00036434893,"about_ca_system_score_gemma":0.0013414602,"threshold_uncertainty_score":0.0083607435},"labels":[],"label_agreement":null},{"id":"W4377030079","doi":"10.1016/j.tifs.2023.04.021","title":"Ensuring societal considerations are met when translating science into policy for sustainable food system transformation","year":2023,"lang":"en","type":"article","venue":"Trends in Food Science & Technology","topic":"Agriculture Sustainability and Environmental Impact","field":"Environmental Science","cited_by":10,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Guelph","funders":"Directorate-General for Research and Innovation; Consortium of International Agricultural Research Centers; European Commission","keywords":"Transformation (genetics); Sustainable agriculture; Food systems; Political science; Environmental economics; Business; Process management; Environmental planning; Computer science; Sustainability; Environmental science; Food security; Economics; Geography; Agriculture; Chemistry; Biology","score_opus":0.021435250263775924,"score_gpt":0.28449302189914155,"score_spread":0.26305777163536564,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4377030079","genre_codex":"commentary","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":[0.010231761,0.0030451603,0.019624198,0.8783514,0.0048665516,0.00034180743,0.00013393027,0.00020649435,0.08319874],"genre_scores_gemma":[0.61421454,0.005823493,0.07272828,0.2874373,0.0027339389,0.0016352012,0.00029439304,0.0004982732,0.0146345785],"study_design_codex":"theoretical_or_conceptual","study_design_gemma":"theoretical_or_conceptual","domain_scores_codex":[0.8733229,0.06857244,0.0072839595,0.0048636044,0.031342857,0.014614278],"domain_scores_gemma":[0.7385008,0.15402852,0.015115333,0.010983457,0.0626474,0.018724533],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.1444063,0.0010861306,0.0016326825,0.0035664518,0.011349428,0.029910088,0.0031627512,0.023608234,0.014436098],"category_scores_gemma":[0.2535844,0.001274393,0.001539531,0.002417305,0.021928854,0.02611857,0.019635992,0.025379011,0.0034991698],"study_design_candidate":"theoretical_or_conceptual","study_design_consensus":"theoretical_or_conceptual","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00019288245,0.0004767496,0.0087051345,0.0024761814,0.00040586447,0.0010216606,0.026415605,0.0044078706,0.0039904495,0.638998,0.18344039,0.12946929],"study_design_scores_gemma":[0.00008766195,0.00017397886,0.00601581,0.003913373,0.00020246173,0.00022869963,0.034351107,0.0018700772,0.004125237,0.5269798,0.4218639,0.00018789063],"about_ca_topic_score_codex":0.018798374,"about_ca_topic_score_gemma":0.02307819,"teacher_disagreement_score":0.1444063,"about_ca_system_score_codex":0.021729844,"about_ca_system_score_gemma":0.14243868,"threshold_uncertainty_score":0.76370263},"labels":[],"label_agreement":null},{"id":"W4383618205","doi":"10.1016/j.tifs.2023.07.003","title":"Overview of single cell protein: Production pathway, sustainability outlook, and digital twin potentials","year":2023,"lang":"en","type":"article","venue":"Trends in Food Science & Technology","topic":"Viral Infectious Diseases and Gene Expression in Insects","field":"Biochemistry, Genetics and Molecular Biology","cited_by":74,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"National Research Council Canada; McGill University","funders":"National Research Council Canada","keywords":"Sustainability; Life-cycle assessment; Production (economics); Business; Biochemical engineering; Environmental economics; Engineering; Economics; Ecology; Biology","score_opus":0.02519820243855625,"score_gpt":0.29228494820232953,"score_spread":0.2670867457637733,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4383618205","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":[0.014099815,0.74091864,0.10645333,0.008550575,0.0029977842,0.00023315779,0.0016023312,0.0013968218,0.12374761],"genre_scores_gemma":[0.049821068,0.80268675,0.09016607,0.0023472263,0.0012928614,0.00039225488,0.002131198,0.0003377887,0.050824795],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.9997023,0.000025076446,0.000022177022,0.00006766813,0.00013878351,0.00004391348],"domain_scores_gemma":[0.99976796,0.000051941515,0.000022832253,0.00002292295,0.00009048115,0.000043854754],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000907407,0.0010814567,0.00069936016,0.0015923111,0.0004933468,0.0027613265,0.0011559927,0.0014409039,0.010600763],"category_scores_gemma":[0.00046842606,0.00054676645,0.00070719235,0.0020908348,0.0006313421,0.0049672103,0.0015413014,0.0017394711,0.005454477],"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":[0.0003587121,0.00017851526,0.00048066923,0.007689197,0.0000578951,0.00036866317,0.00009350307,0.00418661,0.12927955,0.14285748,0.040442202,0.67400694],"study_design_scores_gemma":[0.000010533454,0.0002561522,0.00031633893,0.00045119112,0.000032585234,0.0005606806,0.00005007472,0.001611305,0.02841906,0.020218467,0.9480482,0.00002539806],"about_ca_topic_score_codex":0.00079766696,"about_ca_topic_score_gemma":0.0011432372,"teacher_disagreement_score":0.010600763,"about_ca_system_score_codex":0.0017538479,"about_ca_system_score_gemma":0.0013716259,"threshold_uncertainty_score":0.035463154},"labels":[],"label_agreement":null},{"id":"W4385454230","doi":"10.1016/j.tifs.2023.07.009","title":"Lactofermentation of vegetables: An ancient method of preservation matching new trends","year":2023,"lang":"en","type":"article","venue":"Trends in Food Science & Technology","topic":"Probiotics and Fermented Foods","field":"Agricultural and Biological Sciences","cited_by":50,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Hôtel-Dieu de Montréal","funders":"Conseil Régional des Pays de la Loire; Conseil Régional de Bretagne","keywords":"Organoleptic; Fermentation; Biotechnology; Business; Diversity (politics); Human health; Food science; Biology; Environmental health; Political science; Medicine","score_opus":0.059926925382739825,"score_gpt":0.33281144269494045,"score_spread":0.27288451731220065,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4385454230","genre_codex":"empirical","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":[0.7554451,0.07689228,0.12419281,0.006770184,0.0014139242,0.00014400104,0.000463641,0.0006502255,0.034027882],"genre_scores_gemma":[0.8909888,0.028300712,0.052598152,0.0012661534,0.00028462408,0.0000708359,0.00040073713,0.0003200612,0.0257699],"study_design_codex":"bench_or_experimental","study_design_gemma":"not_applicable","domain_scores_codex":[0.9996793,0.00009173309,0.000017435086,0.000086791864,0.00007526368,0.00004942705],"domain_scores_gemma":[0.9997243,0.00004955766,0.000049308463,0.00009047393,0.000058245474,0.000028046126],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0009522,0.0003871857,0.0003152442,0.00065768027,0.00049765065,0.0012863943,0.00058321515,0.0005729186,0.001597847],"category_scores_gemma":[0.000702239,0.00016301533,0.00030822607,0.0006663952,0.002048207,0.0015449013,0.0009678058,0.0013495845,0.000598725],"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":[0.00030484423,0.000046161476,0.0013000908,0.00043874842,0.00002338431,0.00035188085,0.0010476448,0.00014701362,0.9033388,0.011793026,0.00042874712,0.08077966],"study_design_scores_gemma":[0.000036338137,0.0011900049,0.0121190045,0.00036010676,0.00007877774,0.0033358505,0.0015953621,0.00059917604,0.730979,0.009249935,0.24036781,0.00008857557],"about_ca_topic_score_codex":0.00051999086,"about_ca_topic_score_gemma":0.0009134837,"teacher_disagreement_score":0.001597847,"about_ca_system_score_codex":0.0006985099,"about_ca_system_score_gemma":0.0004798767,"threshold_uncertainty_score":0.0053453445},"labels":[],"label_agreement":null},{"id":"W4386013157","doi":"10.1016/j.tifs.2023.104137","title":"Flavor mystery of spicy hot pot base: Chemical understanding of pungent, numbing, umami and fragrant characteristics","year":2023,"lang":"en","type":"article","venue":"Trends in Food Science & Technology","topic":"Biochemical Analysis and Sensing Techniques","field":"Nursing","cited_by":38,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Government of Canada; Agriculture and Agri-Food Canada","funders":"Chongqing Municipal Education Commission; Natural Science Foundation of Chongqing; Natural Science Foundation Project of Chongqing, Chongqing Science and Technology Commission; National Natural Science Foundation of China","keywords":"Umami; Flavor; Taste; Chemistry; Food science","score_opus":0.05636914891333393,"score_gpt":0.30555404266226416,"score_spread":0.24918489374893021,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4386013157","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":[0.7951525,0.10193203,0.06201574,0.012823132,0.0018115748,0.000058616322,0.0003471887,0.0002913514,0.025567867],"genre_scores_gemma":[0.9522596,0.026041048,0.009448975,0.0030530114,0.00053673383,0.000018793673,0.00009918811,0.0000423425,0.008500406],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999169,0.000010552179,0.0000032197493,0.000020056703,0.000034362274,0.000014970248],"domain_scores_gemma":[0.9998714,0.000029223915,0.000022673752,0.000010247149,0.0000453183,0.000021256048],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00025130727,0.00033010173,0.00025854964,0.00036045394,0.00039214027,0.0007586397,0.00046643213,0.00067077647,0.0020589964],"category_scores_gemma":[0.00032475987,0.00016912943,0.0002500265,0.00016509992,0.0010482785,0.0018995925,0.00047998579,0.00144491,0.0002499867],"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":[0.00039955927,0.00010246032,0.003057238,0.0007038164,0.00003138524,0.0008389779,0.0010518631,0.0002365832,0.8953709,0.01568129,0.0014371526,0.081088915],"study_design_scores_gemma":[0.000032455227,0.0028685126,0.040012307,0.00042096485,0.00015471004,0.008663943,0.007449437,0.006147099,0.7467982,0.06423168,0.123010084,0.0002105269],"about_ca_topic_score_codex":0.00045229492,"about_ca_topic_score_gemma":0.00051368494,"teacher_disagreement_score":0.0020589964,"about_ca_system_score_codex":0.00025343313,"about_ca_system_score_gemma":0.00032483574,"threshold_uncertainty_score":0.0068879724},"labels":[],"label_agreement":null},{"id":"W4386242749","doi":"10.1016/j.tifs.2023.104150","title":"The application of pretreatments for producing low-fat fried foods: A review","year":2023,"lang":"en","type":"review","venue":"Trends in Food Science & Technology","topic":"Edible Oils Quality and Analysis","field":"Chemistry","cited_by":28,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"McGill University","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Blanching; Food science; Absorption of water; Moisture; Materials science; Dehydration; Absorption (acoustics); Coating; Pulp and paper industry; Chemistry; Composite material","score_opus":0.10317855212355459,"score_gpt":0.4187798093430965,"score_spread":0.3156012572195419,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4386242749","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":[0.00033078907,0.9982734,0.00045391588,0.00009141348,0.00010995823,0.000009683085,0.000038304766,0.000011003822,0.0006816041],"genre_scores_gemma":[0.00088009157,0.99816376,0.00041447487,0.000072107956,0.000051403455,0.0000065196537,0.000041046475,0.0000021184692,0.00036847216],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.9997602,0.000020747308,0.000026402677,0.000062085805,0.000103985556,0.000026409854],"domain_scores_gemma":[0.99958783,0.00018978085,0.00007605724,0.000016274986,0.000104457395,0.000025585352],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0007795789,0.0014014089,0.0015828257,0.0026079747,0.00027864822,0.0010615122,0.00097527046,0.0010092104,0.0027080895],"category_scores_gemma":[0.00076491054,0.0005057515,0.0008541348,0.0030301113,0.00041562828,0.0015389102,0.0007999052,0.0013248073,0.0015623991],"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":[0.00012092976,0.00017160905,0.00026283204,0.04099333,0.00020656854,0.0001739722,0.000050322888,0.0006393388,0.014750813,0.0025460953,0.009948242,0.93013597],"study_design_scores_gemma":[0.000032602977,0.00034679833,0.0015705794,0.0048802877,0.0005615928,0.0008518262,0.00009459425,0.00033242698,0.012439808,0.0017054797,0.9771194,0.00006468639],"about_ca_topic_score_codex":0.0011912152,"about_ca_topic_score_gemma":0.0020161143,"teacher_disagreement_score":0.0027080895,"about_ca_system_score_codex":0.00042061153,"about_ca_system_score_gemma":0.0010338298,"threshold_uncertainty_score":0.009059429},"labels":[],"label_agreement":null},{"id":"W4386987722","doi":"10.1016/j.tifs.2023.104163","title":"Hyaluronic acid-based nanodelivery systems for food bioactive compounds","year":2023,"lang":"en","type":"article","venue":"Trends in Food Science & Technology","topic":"Hydrogels: synthesis, properties, applications","field":"Biochemistry, Genetics and Molecular Biology","cited_by":30,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Ministry of Education and Child Care","funders":"National Key Research and Development Program of China; National Natural Science Foundation of China","keywords":"Nanocarriers; Bioavailability; Chemistry; Functional food; Nanotechnology; Drug delivery; Pharmacology; Materials science; Food science; Medicine","score_opus":0.03731817032056076,"score_gpt":0.28323287389449486,"score_spread":0.2459147035739341,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4386987722","genre_codex":"empirical","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":[0.9531365,0.012734355,0.02652454,0.00036580945,0.00017454023,0.00010028031,0.00033991088,0.00022892305,0.0063950587],"genre_scores_gemma":[0.98224694,0.0039385194,0.0077792867,0.00024424453,0.000029780169,0.00007607796,0.00021272387,0.000040475894,0.0054319575],"study_design_codex":"bench_or_experimental","study_design_gemma":"not_applicable","domain_scores_codex":[0.99992037,0.000011490667,0.0000068306076,0.00001835573,0.000022068089,0.00002098887],"domain_scores_gemma":[0.9999182,0.000016397262,0.000028842906,0.0000064136775,0.00001308047,0.000017005796],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00020177051,0.00028417015,0.0001544442,0.00015485504,0.000115085044,0.00040907192,0.00022370754,0.00034568086,0.0010877355],"category_scores_gemma":[0.00013211742,0.00010475434,0.00017438032,0.00010158265,0.00015485047,0.0004851674,0.0002990228,0.00039332555,0.000281456],"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":[0.00003315451,0.000015600039,0.000036880116,0.000085375446,0.0000067671476,0.00002867609,0.000016962807,0.00018926113,0.9943855,0.00044521817,0.000109880675,0.0046467306],"study_design_scores_gemma":[0.0000063725856,0.00007940586,0.00020271019,0.0000074481045,0.000008627438,0.000031712112,0.000009456681,0.00075295765,0.99554634,0.00007383194,0.003276015,0.000005049661],"about_ca_topic_score_codex":0.00030539988,"about_ca_topic_score_gemma":0.0004640615,"teacher_disagreement_score":0.0010877355,"about_ca_system_score_codex":0.00037537955,"about_ca_system_score_gemma":0.00015528592,"threshold_uncertainty_score":0.003638804},"labels":[],"label_agreement":null},{"id":"W4387335036","doi":"10.1016/j.tifs.2023.104196","title":"Whole grain chemistry and nutrition from a health perspective: Understanding the fibre-phenolic-starch ménage à trois","year":2023,"lang":"en","type":"article","venue":"Trends in Food Science & Technology","topic":"Food composition and properties","field":"Nursing","cited_by":13,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Ottawa","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Starch; Food science; Whole grains; Chemistry; Polysaccharide; Nutrient; Bran; Dietary fiber; Biochemistry; Organic chemistry","score_opus":0.056025874729338766,"score_gpt":0.32708931768190486,"score_spread":0.27106344295256607,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4387335036","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":[0.3186376,0.5976081,0.028907904,0.026926672,0.001347444,0.0000669798,0.00039966608,0.00013761279,0.025968026],"genre_scores_gemma":[0.6695222,0.2926035,0.013819098,0.0052977554,0.0013089894,0.000041317315,0.00015572348,0.000036612302,0.017214784],"study_design_codex":"bench_or_experimental","study_design_gemma":"not_applicable","domain_scores_codex":[0.9999056,0.000016894915,0.000005265602,0.000028794004,0.00002227009,0.00002119655],"domain_scores_gemma":[0.9998203,0.000046082845,0.000045563604,0.000010746372,0.000038667706,0.00003871759],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00044861142,0.00050386577,0.00050173135,0.00074975006,0.00031771773,0.0018615313,0.00046692952,0.0010506185,0.0018026636],"category_scores_gemma":[0.00034688102,0.00026956885,0.00033858363,0.00032659358,0.0011218725,0.0021112103,0.0008295873,0.0011482331,0.00031462207],"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":[0.0016574899,0.0009998899,0.057949062,0.004468821,0.0004284426,0.0020345103,0.0022954457,0.00230873,0.45015657,0.054621134,0.009782437,0.41329747],"study_design_scores_gemma":[0.00007055335,0.0035541442,0.32415023,0.0018301753,0.000614621,0.0050955936,0.008061254,0.01155859,0.091982886,0.19615059,0.35671195,0.00021945909],"about_ca_topic_score_codex":0.0032644582,"about_ca_topic_score_gemma":0.005033966,"teacher_disagreement_score":0.0032644582,"about_ca_system_score_codex":0.0005974478,"about_ca_system_score_gemma":0.0008274399,"threshold_uncertainty_score":0.006490886},"labels":[],"label_agreement":null},{"id":"W4387842208","doi":"10.1016/j.tifs.2023.104213","title":"Metabolomics: A promising technique for uncovering quality-attribute of fresh and processed fruits and vegetables","year":2023,"lang":"en","type":"article","venue":"Trends in Food Science & Technology","topic":"Metabolomics and Mass Spectrometry Studies","field":"Biochemistry, Genetics and Molecular Biology","cited_by":22,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"McGill University","funders":"National Natural Science Foundation of China","keywords":"Metabolomics; Aroma; Food science; Biotechnology; Food quality; Quality (philosophy); Food processing; Biochemical engineering; Biology; Chemistry; Computational biology; Chromatography; Engineering; Physics","score_opus":0.03153511556443579,"score_gpt":0.3245657435159715,"score_spread":0.2930306279515357,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4387842208","genre_codex":"methods","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":[0.37985393,0.18697314,0.3858431,0.0041861045,0.001512564,0.0004635566,0.016031643,0.0025214977,0.02261444],"genre_scores_gemma":[0.7162293,0.061247714,0.198934,0.0026745491,0.00097044575,0.0002873807,0.004336988,0.00037134226,0.014948301],"study_design_codex":"bench_or_experimental","study_design_gemma":"not_applicable","domain_scores_codex":[0.9996406,0.000054562533,0.000011756785,0.00013952817,0.00012759102,0.000025850812],"domain_scores_gemma":[0.9997615,0.00006179744,0.000064179425,0.000020130345,0.00005931258,0.000033018532],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00047099002,0.0011012454,0.00076335523,0.0024233183,0.00041962872,0.00088992016,0.00047805795,0.00095581706,0.0023660045],"category_scores_gemma":[0.00040397246,0.00028528992,0.00062244106,0.0020601873,0.00033777134,0.0011807588,0.00065131823,0.0014701525,0.00087749166],"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":[0.00019971601,0.00007450632,0.007007236,0.0005033685,0.00019138082,0.00010752223,0.000051177223,0.00013061012,0.9433028,0.0007130183,0.00073354325,0.04698518],"study_design_scores_gemma":[0.00004937928,0.0009210923,0.07859061,0.00011072217,0.00046355565,0.002367174,0.00047923412,0.005763039,0.86621463,0.0068739527,0.037995547,0.00017115574],"about_ca_topic_score_codex":0.00079023413,"about_ca_topic_score_gemma":0.0014778691,"teacher_disagreement_score":0.0024233183,"about_ca_system_score_codex":0.00026480554,"about_ca_system_score_gemma":0.00033811416,"threshold_uncertainty_score":0.00791508},"labels":[],"label_agreement":null},{"id":"W4388600696","doi":"10.1016/j.tifs.2023.104219","title":"Can anthocyanins replace antibiotics in food and animal feed? A review","year":2023,"lang":"en","type":"review","venue":"Trends in Food Science & Technology","topic":"Essential Oils and Antimicrobial Activity","field":"Agricultural and Biological Sciences","cited_by":17,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Memorial University of Newfoundland","funders":"Natural Sciences and Engineering Research Council of Canada; China Scholarship Council","keywords":"Antibiotics; Bioavailability; Anthocyanin; Biotechnology; Food science; Antibiotic resistance; Chemistry; Biology; Microbiology; Pharmacology","score_opus":0.06961270765773842,"score_gpt":0.32835961836092187,"score_spread":0.25874691070318345,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4388600696","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":[0.00010802574,0.9993876,0.000058897993,0.00008891058,0.00008404505,0.000003882081,0.000019580897,0.000003273086,0.0002457137],"genre_scores_gemma":[0.00047403932,0.9991053,0.000107825734,0.00008833988,0.00005526419,0.000003672368,0.0000149846965,6.9199444e-7,0.00014985289],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.99982566,0.000020681458,0.000036350648,0.000039613973,0.000060512786,0.000017161074],"domain_scores_gemma":[0.9995983,0.00020197638,0.0000794736,0.000009325479,0.00007918263,0.00003182479],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00072333566,0.0010752687,0.0020767793,0.0026938822,0.00018413081,0.00096201646,0.0007089785,0.0010568725,0.003327225],"category_scores_gemma":[0.0007997128,0.00033937473,0.00067899463,0.0023390083,0.000362456,0.0013370464,0.00058728765,0.0012575064,0.0010786713],"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":[0.00019298132,0.00008494504,0.00016851774,0.04845473,0.0002954565,0.00017521017,0.000048224403,0.00023749088,0.0027967242,0.001530509,0.013339721,0.93267554],"study_design_scores_gemma":[0.00011051453,0.00031924387,0.0014177781,0.012910186,0.0012665889,0.0009982609,0.00010694941,0.00014214836,0.0012578949,0.0013459409,0.98008657,0.000037966227],"about_ca_topic_score_codex":0.0010854676,"about_ca_topic_score_gemma":0.0027204342,"teacher_disagreement_score":0.003327225,"about_ca_system_score_codex":0.0003954711,"about_ca_system_score_gemma":0.0010278642,"threshold_uncertainty_score":0.011130691},"labels":[],"label_agreement":null},{"id":"W4389248718","doi":"10.1016/j.tifs.2023.104282","title":"Plasma-activated water: Perspective of the theoretical model, safety assessment and application in animal-derived products","year":2023,"lang":"en","type":"article","venue":"Trends in Food Science & Technology","topic":"Plasma Applications and Diagnostics","field":"Medicine","cited_by":33,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"McGill University","funders":"Beijing Science and Technology Planning Project; National Key Research and Development Program of China; Key Research and Development Project of Hainan Province","keywords":"Biochemical engineering; Nanotechnology; Mechanism (biology); Chemistry; Computational biology; Computer science; Materials science; Biology; Engineering","score_opus":0.02074461564530973,"score_gpt":0.3242867336530015,"score_spread":0.30354211800769176,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4389248718","genre_codex":"methods","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":[0.047434963,0.036751352,0.7193736,0.032599695,0.0017625946,0.0001337044,0.00045555775,0.00021160686,0.16127707],"genre_scores_gemma":[0.8516749,0.029722784,0.07646385,0.0032876271,0.0019829764,0.0003952567,0.00019691451,0.0001074553,0.03616829],"study_design_codex":"theoretical_or_conceptual","study_design_gemma":"theoretical_or_conceptual","domain_scores_codex":[0.9994711,0.00019120761,0.000025302268,0.0000931103,0.00017732923,0.000042006825],"domain_scores_gemma":[0.9994804,0.00029628933,0.000047874797,0.000042170377,0.00011121493,0.000022036847],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0009955135,0.0009101128,0.0011520782,0.00085205137,0.00078706606,0.002168474,0.0025666482,0.003104507,0.0035220946],"category_scores_gemma":[0.0015686749,0.00038978292,0.0009959969,0.0006219359,0.0034999344,0.0033885336,0.0011306017,0.0018329761,0.0006578448],"study_design_candidate":"theoretical_or_conceptual","study_design_consensus":"theoretical_or_conceptual","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00004107191,0.00008064068,0.0002388236,0.0003441084,0.000022181011,0.00028323891,0.00009908318,0.06662298,0.0023986765,0.9205962,0.0017993274,0.007473658],"study_design_scores_gemma":[0.000026798705,0.0001357887,0.00029203852,0.00009739863,0.000024681201,0.00024755282,0.00014962234,0.24627116,0.0011918329,0.7379657,0.013563136,0.000034285284],"about_ca_topic_score_codex":0.0041595194,"about_ca_topic_score_gemma":0.0022738792,"teacher_disagreement_score":0.0041595194,"about_ca_system_score_codex":0.0017620886,"about_ca_system_score_gemma":0.0018180731,"threshold_uncertainty_score":0.012784958},"labels":[],"label_agreement":null},{"id":"W4389580468","doi":"10.1016/j.tifs.2023.104292","title":"Plant-based dietary shift: Current trends, barriers, and carriers","year":2023,"lang":"en","type":"article","venue":"Trends in Food Science & Technology","topic":"Agriculture Sustainability and Environmental Impact","field":"Environmental Science","cited_by":72,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"McGill University","funders":"McGill University","keywords":"Business; Food products; Biotechnology; Marketing; Natural resource economics; Economics; Food science; Biology","score_opus":0.015535389237035338,"score_gpt":0.2643502680566383,"score_spread":0.24881487881960296,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4389580468","genre_codex":"empirical","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":[0.577612,0.3072195,0.0055191903,0.06119901,0.0011563066,0.00008101219,0.0029037308,0.00021477323,0.04409454],"genre_scores_gemma":[0.82993567,0.15100877,0.0036137896,0.00814537,0.0007055383,0.000058958984,0.0013773957,0.00005825159,0.005096163],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.9990023,0.00014263908,0.00009642685,0.0003631602,0.00022881827,0.00016670173],"domain_scores_gemma":[0.99638236,0.0011532344,0.00087956164,0.0001687851,0.0010400502,0.00037608665],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0025851903,0.00021859755,0.00048630245,0.0010707302,0.0004892659,0.0029898367,0.00080943183,0.000748819,0.008202134],"category_scores_gemma":[0.0035019973,0.00016803172,0.0004866579,0.0028781306,0.0013176674,0.002115647,0.0016996356,0.0011264634,0.0006352905],"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":[0.00093894167,0.00031234915,0.27274555,0.0029823375,0.00028921757,0.00014277942,0.0030629274,0.00029175653,0.0035416335,0.025510222,0.00852879,0.6816536],"study_design_scores_gemma":[0.000045574336,0.00053567096,0.7294834,0.0041973297,0.00044001863,0.0006790826,0.012707458,0.0007201599,0.0017671864,0.013982033,0.23535988,0.00008215563],"about_ca_topic_score_codex":0.023923093,"about_ca_topic_score_gemma":0.032425012,"teacher_disagreement_score":0.023923093,"about_ca_system_score_codex":0.0018836161,"about_ca_system_score_gemma":0.0022629478,"threshold_uncertainty_score":0.047567725},"labels":[],"label_agreement":null},{"id":"W4392056136","doi":"10.1016/j.tifs.2024.104398","title":"E-Cadherin and its signaling pathways: A novel target of dietary components in modulating cell migration and proliferation","year":2024,"lang":"en","type":"article","venue":"Trends in Food Science & Technology","topic":"Wnt/β-catenin signaling in development and cancer","field":"Biochemistry, Genetics and Molecular Biology","cited_by":14,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Alberta","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Cadherin; Cell biology; Cell growth; Signal transduction; Cell; Chemistry; Biology; Neuroscience; Biochemistry","score_opus":0.03922657335963975,"score_gpt":0.2627322188808341,"score_spread":0.22350564552119434,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4392056136","genre_codex":"empirical","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":[0.91639316,0.06395358,0.009696941,0.0015567616,0.00020738824,0.00006131379,0.00049948524,0.00013622246,0.0074952696],"genre_scores_gemma":[0.9553578,0.02856739,0.0047088256,0.0002844562,0.000057768415,0.00003929599,0.0002946949,0.000018088802,0.01067175],"study_design_codex":"bench_or_experimental","study_design_gemma":"not_applicable","domain_scores_codex":[0.99995697,0.0000064613896,0.0000028001532,0.000009991955,0.000013312642,0.000010437083],"domain_scores_gemma":[0.9999745,0.0000031483462,0.0000071315253,0.0000018521114,0.0000072349385,0.0000060596376],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000103908795,0.00028640535,0.00023170609,0.0002389093,0.00020358569,0.00041608655,0.0001599223,0.00031290238,0.0013302928],"category_scores_gemma":[0.00006315201,0.00013173863,0.00017882443,0.00025895695,0.00019443918,0.0004233727,0.0001977774,0.0004219072,0.00015659096],"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":[0.00043022414,0.00004511293,0.00074104225,0.00019290182,0.000021498778,0.0001472762,0.000021987042,0.000053968808,0.97565484,0.00083712616,0.00020395956,0.021650063],"study_design_scores_gemma":[0.00006970623,0.000804517,0.04279183,0.000051541774,0.00019017074,0.00068707427,0.00021325104,0.0010006577,0.9213184,0.0008593254,0.03198925,0.000024073868],"about_ca_topic_score_codex":0.0010733185,"about_ca_topic_score_gemma":0.003057058,"teacher_disagreement_score":0.0013302928,"about_ca_system_score_codex":0.00029798402,"about_ca_system_score_gemma":0.00023218043,"threshold_uncertainty_score":0.0044502616},"labels":[],"label_agreement":null},{"id":"W4392520069","doi":"10.1016/j.tifs.2024.104419","title":"Exploring the potential of apple (poly)phenols: A systematic review of randomized controlled trials on metabolic diseases prevention","year":2024,"lang":"en","type":"review","venue":"Trends in Food Science & Technology","topic":"Phytochemicals and Antioxidant Activities","field":"Medicine","cited_by":11,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Université Laval","funders":"","keywords":"Randomized controlled trial; Phenols; Medicine; Traditional medicine; Chemistry; Biochemistry; Internal medicine","score_opus":0.13052370735811078,"score_gpt":0.39618200672800835,"score_spread":0.2656582993698976,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4392520069","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":[0.00092752435,0.9985051,0.000108548054,0.00008480418,0.000070438015,0.00009339053,0.00012368023,0.00000473806,0.00008181635],"genre_scores_gemma":[0.022404147,0.9758069,0.000694126,0.00057457056,0.00009184549,0.00015923068,0.00016287729,0.0000051939464,0.000101050566],"study_design_codex":"systematic_review","study_design_gemma":"systematic_review","domain_scores_codex":[0.9960174,0.0014880124,0.0014376795,0.00044571777,0.0004617215,0.00014944376],"domain_scores_gemma":[0.98655975,0.010302746,0.002195266,0.00018399658,0.00058903336,0.00016927702],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0067396224,0.00160984,0.011968589,0.0036825517,0.00039416956,0.0023109391,0.0016342571,0.001975179,0.0052512437],"category_scores_gemma":[0.018846452,0.00090153393,0.011884471,0.004192436,0.0006779336,0.0015254907,0.0013495911,0.0017704227,0.0002753471],"study_design_candidate":"systematic_review","study_design_consensus":"systematic_review","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0022396334,0.00004867048,0.000969702,0.8680111,0.08568673,0.00007681296,0.000071721246,0.00016470492,0.00037926756,0.00018553485,0.0007605521,0.041405533],"study_design_scores_gemma":[0.0038799152,0.00081402395,0.006598643,0.24342385,0.73189545,0.00021304985,0.00019929805,0.00017393166,0.00029285444,0.00061752344,0.011823766,0.00006769583],"about_ca_topic_score_codex":0.0046319026,"about_ca_topic_score_gemma":0.014892484,"teacher_disagreement_score":0.011968589,"about_ca_system_score_codex":0.0014922637,"about_ca_system_score_gemma":0.0037526907,"threshold_uncertainty_score":0.035642922},"labels":[],"label_agreement":null},{"id":"W4393165606","doi":"10.1016/j.tifs.2024.104426","title":"Bacterial single cell protein (BSCP): A sustainable protein source from methylobacterium species","year":2024,"lang":"en","type":"article","venue":"Trends in Food Science & Technology","topic":"Cancer Research and Treatments","field":"Biochemistry, Genetics and Molecular Biology","cited_by":41,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Alberta","funders":"Alberta Innovates; Natural Sciences and Engineering Research Council of Canada; Mitacs","keywords":"Methylobacterium; Single-cell protein; Flexibility (engineering); Business; Biotechnology; Production (economics); Biochemical engineering; Biology; Food science; Bacteria; Fermentation; Engineering; Economics; Genetics; Microeconomics","score_opus":0.015502741697598365,"score_gpt":0.2712013478638924,"score_spread":0.25569860616629403,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4393165606","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":[0.6287448,0.28475392,0.05549056,0.0027686157,0.0007963525,0.0001872404,0.0025353918,0.0003570078,0.024366038],"genre_scores_gemma":[0.8394673,0.10370207,0.043944474,0.0005365536,0.00013398894,0.00012557804,0.0021116624,0.000093229966,0.009885078],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9997906,0.000032659587,0.000013570961,0.00004284065,0.00009309238,0.000027270129],"domain_scores_gemma":[0.9999063,0.000014601276,0.000026333553,0.0000068128093,0.00002800798,0.000017905357],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00030146417,0.0004883301,0.00040979145,0.0005588508,0.00026643925,0.0004961494,0.00029819092,0.0006133833,0.000819966],"category_scores_gemma":[0.00024584838,0.00012898707,0.00038234802,0.00070614245,0.00022429616,0.000585809,0.00057604676,0.0006236412,0.00059250946],"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":[0.00012720413,0.000037143658,0.00066424673,0.0024055575,0.00006408051,0.000370412,0.000051103765,0.00046108276,0.9521891,0.0014348358,0.0007100341,0.041485194],"study_design_scores_gemma":[0.000017680095,0.00065546035,0.0045932345,0.00058303267,0.00014287408,0.0013406357,0.00016759777,0.001147249,0.824458,0.0011889675,0.1656679,0.000037311544],"about_ca_topic_score_codex":0.00074756617,"about_ca_topic_score_gemma":0.0016661072,"teacher_disagreement_score":0.000819966,"about_ca_system_score_codex":0.00049320876,"about_ca_system_score_gemma":0.0004703583,"threshold_uncertainty_score":0.0035785437},"labels":[],"label_agreement":null},{"id":"W4394061172","doi":"10.1016/j.tifs.2024.104482","title":"Isothermal nucleic acid amplification based microfluidic “lab-on-a-chip” for the detection of pathogenic bacteria and viruses in agri-foods","year":2024,"lang":"en","type":"article","venue":"Trends in Food Science & Technology","topic":"Biosensors and Analytical Detection","field":"Engineering","cited_by":45,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Jewish General Hospital; McGill University","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Recombinase Polymerase Amplification; NASBA; Loop-mediated isothermal amplification; Nucleic acid; Microfluidics; Multiplex; Pathogenic bacteria; Polymerase chain reaction; Molecular diagnostics; Biology; Bacteria; Computational biology; Nanotechnology; DNA; Materials science; Genetics; Nucleic acid sequence; Gene","score_opus":0.021809346241446582,"score_gpt":0.25933920159738455,"score_spread":0.23752985535593796,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4394061172","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":[0.77894515,0.013270578,0.18639259,0.0012021725,0.001269987,0.0003643845,0.0012318989,0.004119745,0.013203458],"genre_scores_gemma":[0.85815156,0.0029036675,0.12512706,0.00083540054,0.00022225872,0.00026744558,0.00060451607,0.00008228069,0.011805763],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99949324,0.000066547895,0.000020680303,0.0001193158,0.0002257687,0.000074404765],"domain_scores_gemma":[0.99978834,0.000059183254,0.000041523916,0.000024279703,0.00006082115,0.000025899744],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00037835955,0.0003679391,0.00040378593,0.00038688316,0.00031085493,0.00046886966,0.0010534283,0.0006714243,0.0012780196],"category_scores_gemma":[0.00043706395,0.00042717185,0.0003776208,0.0002130752,0.00032080893,0.00049919303,0.00065229036,0.00059172756,0.00075849687],"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":[0.00008666948,0.00006501058,0.00032020363,0.0001041336,0.000013494813,0.00003713901,0.000026767933,0.00043625545,0.9840461,0.00042550248,0.0005248885,0.013913854],"study_design_scores_gemma":[0.000013064607,0.00022510359,0.0017295575,0.000008016955,0.000024320556,0.00016462068,0.000017360939,0.012588452,0.97966355,0.00011801431,0.005413529,0.000034460754],"about_ca_topic_score_codex":0.0008430981,"about_ca_topic_score_gemma":0.0024599147,"teacher_disagreement_score":0.0012780196,"about_ca_system_score_codex":0.00057447504,"about_ca_system_score_gemma":0.0005805071,"threshold_uncertainty_score":0.0042753816},"labels":[],"label_agreement":null},{"id":"W4394894140","doi":"10.1016/j.tifs.2024.104493","title":"Rice analogues: Processing methods and product quality","year":2024,"lang":"en","type":"article","venue":"Trends in Food Science & Technology","topic":"Food composition and properties","field":"Nursing","cited_by":14,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Guelph","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Glycemic index; Staple food; Rice protein; Food science; Brown rice; White rice; Biotechnology; Health benefits; Food processing; Glycemic; Agriculture; Chemistry; Biology; Traditional medicine; Medicine","score_opus":0.08300095616922269,"score_gpt":0.4228161567642257,"score_spread":0.339815200595003,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4394894140","genre_codex":"empirical","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":[0.9438632,0.034891136,0.007506145,0.00033690585,0.00020625343,0.00010968138,0.0005123904,0.00012652815,0.012447775],"genre_scores_gemma":[0.9553934,0.016179737,0.010602392,0.00025158632,0.00009576125,0.000053194304,0.000446592,0.00013487396,0.016842453],"study_design_codex":"bench_or_experimental","study_design_gemma":"not_applicable","domain_scores_codex":[0.9995944,0.00014204091,0.000029945984,0.00006942957,0.00012400316,0.00004022259],"domain_scores_gemma":[0.99965024,0.000117817886,0.00010040144,0.000029472738,0.000068908426,0.000033110115],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00080020976,0.00039303888,0.00024458795,0.00035103512,0.00017173783,0.0005500336,0.0002703871,0.00028887953,0.0042078844],"category_scores_gemma":[0.0011970749,0.00018555667,0.00030289832,0.0005144601,0.0002743333,0.00037048795,0.0003322845,0.0005889777,0.00066849875],"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":[0.0054476727,0.00022785923,0.0025699877,0.0009118804,0.00006592599,0.00014603155,0.00017744121,0.0005024201,0.91946334,0.00056359946,0.00054592703,0.06937787],"study_design_scores_gemma":[0.00009671943,0.0040877745,0.022976879,0.00011239419,0.00019239652,0.00042224687,0.00023121602,0.0008258981,0.94576484,0.00023324181,0.025006758,0.000049700175],"about_ca_topic_score_codex":0.0010945972,"about_ca_topic_score_gemma":0.0015052108,"teacher_disagreement_score":0.0042078844,"about_ca_system_score_codex":0.00023191758,"about_ca_system_score_gemma":0.00028812778,"threshold_uncertainty_score":0.014076769},"labels":[],"label_agreement":null},{"id":"W4397043731","doi":"10.1016/j.tifs.2024.104549","title":"Editorial: Lab-on-a-chip for agri-food applications","year":2024,"lang":"en","type":"editorial","venue":"Trends in Food Science & Technology","topic":"Biosensors and Analytical Detection","field":"Engineering","cited_by":1,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"McGill University","funders":"McGill University","keywords":"Lab-on-a-chip; Chip; Computer science; Process engineering; Nanotechnology; Materials science; Engineering; Telecommunications; Microfluidics","score_opus":0.012293572439605601,"score_gpt":0.27469075867468673,"score_spread":0.2623971862350811,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4397043731","genre_codex":"editorial","genre_gemma":"editorial","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"editorial","genre_consensus":"editorial","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.000027845172,0.005351134,0.00017860287,0.020719906,0.9716252,0.00003087949,0.00004768849,0.000100675024,0.0019180928],"genre_scores_gemma":[0.00037839139,0.00429411,0.00018397636,0.030515373,0.9445453,0.000044259472,0.00006357531,0.00008854938,0.01988642],"study_design_codex":"not_applicable","study_design_gemma":"not_applicable","domain_scores_codex":[0.99145186,0.0011323722,0.00067522883,0.00094184175,0.005263015,0.000535639],"domain_scores_gemma":[0.9799585,0.0056298883,0.0014341627,0.00064805173,0.008067073,0.004262385],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0090677375,0.005701832,0.0055100555,0.0047630053,0.004180604,0.009596613,0.005163384,0.024495807,0.02311494],"category_scores_gemma":[0.01944759,0.0020780237,0.0041778553,0.0017648225,0.0028964214,0.0055504404,0.002723998,0.019670492,0.021405214],"study_design_candidate":"not_applicable","study_design_consensus":"not_applicable","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00003600283,0.000014610525,0.00001052733,0.00013020926,0.000017088716,0.000060294205,0.0000040045666,0.000020683581,0.00011851257,0.0001109071,0.9957402,0.0037369428],"study_design_scores_gemma":[0.00008915257,0.000045134762,0.00018095688,0.00020355544,0.00005786791,0.00014634893,0.00001603364,0.00018763621,0.00018807281,0.00076184055,0.9981018,0.000021633374],"about_ca_topic_score_codex":0.0017179055,"about_ca_topic_score_gemma":0.006129952,"teacher_disagreement_score":0.024495807,"about_ca_system_score_codex":0.0035107092,"about_ca_system_score_gemma":0.0037693027,"threshold_uncertainty_score":0.07732719},"labels":[],"label_agreement":null},{"id":"W4398185362","doi":"10.1016/j.tifs.2024.104550","title":"Towards a harmonized approach for food authenticity marker validation and accreditation","year":2024,"lang":"en","type":"article","venue":"Trends in Food Science & Technology","topic":"Identification and Quantification in Food","field":"Biochemistry, Genetics and Molecular Biology","cited_by":23,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Guelph; McGill University","funders":"","keywords":"Accreditation; Computer science; Medicine; Medical education","score_opus":0.04488895906445711,"score_gpt":0.3247635489020131,"score_spread":0.279874589837556,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4398185362","genre_codex":"methods","genre_gemma":"methods","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"methods","genre_consensus":"methods","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.014764639,0.002425276,0.968298,0.0027639577,0.00038374757,0.0014558978,0.0004105319,0.0022455628,0.0072522783],"genre_scores_gemma":[0.084757544,0.0016040927,0.9029828,0.002469446,0.00019114044,0.0013436526,0.0024250532,0.0005238445,0.0037024594],"study_design_codex":"design_other","study_design_gemma":"theoretical_or_conceptual","domain_scores_codex":[0.9038005,0.036683705,0.0072547784,0.009612825,0.039742187,0.002906086],"domain_scores_gemma":[0.9054655,0.010894908,0.005924385,0.022227915,0.05374056,0.0017467655],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.13109012,0.0016601867,0.003134855,0.00921279,0.002825516,0.0114008915,0.0075224875,0.006305996,0.0023109843],"category_scores_gemma":[0.0694183,0.0015002569,0.00201495,0.0042385673,0.0052278894,0.007923813,0.013573937,0.006949312,0.0039187283],"study_design_candidate":"theoretical_or_conceptual","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":[0.00042436336,0.001769149,0.011588436,0.0020924702,0.0007608173,0.00047042812,0.0025653355,0.015936434,0.23104684,0.06416747,0.020655964,0.6485223],"study_design_scores_gemma":[0.00022755732,0.0026393097,0.022248078,0.0031470743,0.0008243035,0.002007437,0.0039637024,0.08102651,0.44031546,0.09672778,0.3461905,0.00068234396],"about_ca_topic_score_codex":0.0032935948,"about_ca_topic_score_gemma":0.004380342,"teacher_disagreement_score":0.13109012,"about_ca_system_score_codex":0.004018228,"about_ca_system_score_gemma":0.019610876,"threshold_uncertainty_score":0.6932791},"labels":[],"label_agreement":null},{"id":"W4400315625","doi":"10.1016/j.tifs.2024.104616","title":"Editorial: Food authentication","year":2024,"lang":"en","type":"editorial","venue":"Trends in Food Science & Technology","topic":"Identification and Quantification in Food","field":"Biochemistry, Genetics and Molecular Biology","cited_by":0,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Carleton University; McGill University","funders":"McGill University","keywords":"Authentication (law); Computer science; Internet privacy; Business; Computer security","score_opus":0.01645572493404913,"score_gpt":0.3148481065645436,"score_spread":0.2983923816304945,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4400315625","genre_codex":"editorial","genre_gemma":"editorial","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"editorial","genre_consensus":"editorial","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.000027448456,0.004662821,0.00009568627,0.039152604,0.95257187,0.000024241202,0.000058823072,0.00007072184,0.0033357192],"genre_scores_gemma":[0.00045080046,0.0035786615,0.00012270125,0.047022484,0.91068953,0.00003606058,0.00008538767,0.000079007754,0.037935283],"study_design_codex":"not_applicable","study_design_gemma":"not_applicable","domain_scores_codex":[0.9933624,0.0011959899,0.0005853531,0.00076740555,0.0035779052,0.0005109099],"domain_scores_gemma":[0.98258877,0.004619574,0.001467826,0.0006860107,0.007235884,0.0034019328],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0074100425,0.004394226,0.00394115,0.0047131656,0.0042772354,0.009167803,0.0035219155,0.019949658,0.038353518],"category_scores_gemma":[0.024610111,0.001461185,0.002659607,0.0016258059,0.0022826532,0.004976101,0.0033476446,0.017349614,0.037392773],"study_design_candidate":"not_applicable","study_design_consensus":"not_applicable","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000021538655,0.0000052640885,0.000007366452,0.00005381017,0.000006805406,0.000043422526,0.0000036481188,0.0000069942457,0.000042618325,0.000082198494,0.996636,0.0030903884],"study_design_scores_gemma":[0.00004677879,0.00002258899,0.0001428969,0.00017714288,0.00002665088,0.00010404927,0.000017990375,0.00005359493,0.00007782793,0.0005694463,0.9987484,0.000012671385],"about_ca_topic_score_codex":0.0017792756,"about_ca_topic_score_gemma":0.005839105,"teacher_disagreement_score":0.038353518,"about_ca_system_score_codex":0.0033268805,"about_ca_system_score_gemma":0.0034147548,"threshold_uncertainty_score":0.12830538},"labels":[],"label_agreement":null},{"id":"W4400453409","doi":"10.1016/j.tifs.2024.104620","title":"Limitations of recent cellulose studies: How overzealous dispersion technique, fluorescence labeling and interpretation limit the findings of recent safety assessments for cellulose materials","year":2024,"lang":"en","type":"article","venue":"Trends in Food Science & Technology","topic":"Advanced Cellulose Research Studies","field":"Materials Science","cited_by":4,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Alberta","funders":"","keywords":"Cellulose; Interpretation (philosophy); Dispersion (optics); Computer science; Limit (mathematics); Fluorescence; Materials science; Mathematics; Optics; Physics; Chemical engineering; Engineering; Programming language","score_opus":0.10830282936659638,"score_gpt":0.3837158337374116,"score_spread":0.2754130043708152,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4400453409","genre_codex":"methods","genre_gemma":"empirical","domain_codex":null,"domain_gemma":"methods","model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":null,"domain_candidate":"methods","domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.315224,0.22741371,0.32814726,0.0727496,0.006747417,0.0014287381,0.002892737,0.0014412119,0.043955445],"genre_scores_gemma":[0.722027,0.06985275,0.167433,0.028743079,0.0029202222,0.0008809536,0.0012353319,0.00080527057,0.006102377],"study_design_codex":"design_other","study_design_gemma":"observational","domain_scores_codex":[0.96004057,0.018979201,0.0033945378,0.0047860434,0.012046687,0.0007529599],"domain_scores_gemma":[0.84490395,0.09930955,0.011399693,0.011965909,0.031204436,0.0012164096],"candidate_categories":["metaresearch"],"consensus_categories":[],"category_scores_codex":[0.07850555,0.00079745677,0.0009953566,0.0025898104,0.0016609574,0.004661431,0.002609347,0.002424701,0.0019813313],"category_scores_gemma":[0.10025318,0.0005260923,0.0009669311,0.0015684584,0.0037958454,0.0040634437,0.002251649,0.0033861287,0.0012984364],"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":[0.0018854912,0.00071493624,0.053795364,0.013981261,0.0016363476,0.0013383351,0.0075860834,0.0021883682,0.32167837,0.019089535,0.024568979,0.55153686],"study_design_scores_gemma":[0.00015208515,0.0017621311,0.05727901,0.006249747,0.002196304,0.0052610226,0.0069395876,0.0057578958,0.4959924,0.0697242,0.34828097,0.00040477252],"about_ca_topic_score_codex":0.0052027474,"about_ca_topic_score_gemma":0.007420853,"teacher_disagreement_score":0.9214944,"about_ca_system_score_codex":0.0016844535,"about_ca_system_score_gemma":0.0030262894,"threshold_uncertainty_score":0.415182},"labels":[],"label_agreement":null},{"id":"W4402283620","doi":"10.1016/j.tifs.2024.104700","title":"Bridging odorants and olfactory perception through machine learning: A review","year":2024,"lang":"en","type":"review","venue":"Trends in Food Science & Technology","topic":"Olfactory and Sensory Function Studies","field":"Neuroscience","cited_by":15,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Vector Institute; University of Toronto","funders":"","keywords":"Bridging (networking); Olfactory perception; Perception; Olfactory system; Olfaction; Neuroscience; Computer science; Psychology; Cognitive science; Communication","score_opus":0.3161598926890357,"score_gpt":0.38879116962062404,"score_spread":0.07263127693158833,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4402283620","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":[0.00009253642,0.9991358,0.00021115321,0.00013568715,0.00008242212,0.0000029113337,0.000016202937,0.0000051728566,0.00031817303],"genre_scores_gemma":[0.0005246135,0.99877924,0.00028077164,0.00011514024,0.00012945935,0.000004631756,0.000020900994,0.0000012465368,0.00014392544],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.9998524,0.000022239892,0.00002734132,0.000042015836,0.000042640386,0.000013393077],"domain_scores_gemma":[0.99952054,0.000296477,0.000055158445,0.000013263022,0.00008216296,0.000032389446],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00068563805,0.0010016356,0.0017965544,0.0018305184,0.00021726976,0.0011097657,0.0010086597,0.0012488639,0.0027949694],"category_scores_gemma":[0.001006238,0.00030536464,0.0006436771,0.0024170522,0.00053229445,0.0017113187,0.0007180544,0.0012067287,0.0012959865],"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":[0.000108937835,0.00009398769,0.00027518946,0.028208641,0.00019983454,0.00014780037,0.00003835707,0.00047447646,0.0016042378,0.00276766,0.014302732,0.9517781],"study_design_scores_gemma":[0.00006342633,0.000284607,0.002225447,0.012861611,0.00100997,0.0016271737,0.00011249497,0.00049794506,0.0017496819,0.0070713805,0.9724152,0.00008118093],"about_ca_topic_score_codex":0.0012262529,"about_ca_topic_score_gemma":0.0017116846,"teacher_disagreement_score":0.0027949694,"about_ca_system_score_codex":0.0004892535,"about_ca_system_score_gemma":0.001216866,"threshold_uncertainty_score":0.009350121},"labels":[],"label_agreement":null},{"id":"W4402423947","doi":"10.1016/j.tifs.2024.104705","title":"Advancing food manufacturing: Leveraging robotic solutions for enhanced quality assurance and traceability across global supply networks","year":2024,"lang":"en","type":"article","venue":"Trends in Food Science & Technology","topic":"Food Supply Chain Traceability","field":"Agricultural and Biological Sciences","cited_by":55,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Concordia University; McGill University; Espace pour la vie","funders":"","keywords":"Traceability; Quality assurance; Food supply; Quality (philosophy); Business; Manufacturing engineering; Process management; Computer science; Engineering; Environmental science; Marketing; Software engineering; Agricultural science","score_opus":0.03461821853427744,"score_gpt":0.3118334350816098,"score_spread":0.2772152165473324,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4402423947","genre_codex":"methods","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":[0.10320245,0.009609964,0.82914966,0.006218802,0.0007964896,0.00027571735,0.00045457022,0.0032262523,0.047066208],"genre_scores_gemma":[0.6073678,0.0076952353,0.37312022,0.0012259908,0.0002358079,0.00013902984,0.0008071489,0.00022072936,0.009188059],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.998882,0.00019322323,0.000040121613,0.00023429765,0.0005227611,0.00012755672],"domain_scores_gemma":[0.99839467,0.0003685293,0.0003054152,0.00041472536,0.00041452746,0.000102149184],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0015413088,0.00092535885,0.00041181807,0.0011225846,0.00064482214,0.0028252327,0.0016597875,0.001640005,0.0039618053],"category_scores_gemma":[0.0022556086,0.0003695005,0.0005331257,0.0010573927,0.0009806948,0.0047881976,0.0030180183,0.0015909608,0.0013675068],"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":[0.00020836224,0.00032996017,0.0061157984,0.0010415544,0.00013839577,0.00028662515,0.000483525,0.0479534,0.19247551,0.03664825,0.007877905,0.70644075],"study_design_scores_gemma":[0.000095028714,0.0019636655,0.008678086,0.00078429363,0.00024924974,0.00097475376,0.0017205155,0.30462223,0.2441181,0.09672012,0.33982792,0.0002460672],"about_ca_topic_score_codex":0.0023674886,"about_ca_topic_score_gemma":0.0034333186,"teacher_disagreement_score":0.0039618053,"about_ca_system_score_codex":0.0007269502,"about_ca_system_score_gemma":0.0014201982,"threshold_uncertainty_score":0.01325357},"labels":[],"label_agreement":null},{"id":"W4402814719","doi":"10.1016/j.tifs.2024.104730","title":"From farm to market: Research progress and application prospects of artificial intelligence in the frozen fruits and vegetables supply chain","year":2024,"lang":"en","type":"article","venue":"Trends in Food Science & Technology","topic":"Food Supply Chain Traceability","field":"Agricultural and Biological Sciences","cited_by":40,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"McGill University","funders":"National Key Research and Development Program of China Stem Cell and Translational Research","keywords":"Market intelligence; Supply chain; Agricultural economics; Business; Agricultural science; Biotechnology; Economics; Marketing; Environmental science; Biology","score_opus":0.041830084665981815,"score_gpt":0.32924023761995874,"score_spread":0.2874101529539769,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4402814719","genre_codex":"empirical","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":[0.35666788,0.2430843,0.20143422,0.030598266,0.0016372217,0.00015436126,0.0005752743,0.00053650717,0.16531199],"genre_scores_gemma":[0.87893826,0.08532031,0.026379425,0.001311717,0.0005701755,0.00003848716,0.00028429183,0.000031211785,0.007126168],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.99944204,0.00014595033,0.000035909525,0.00015698076,0.00017199217,0.0000471473],"domain_scores_gemma":[0.99856406,0.0007442693,0.00018562688,0.0000830212,0.00033440092,0.000088736386],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00087211403,0.00038160555,0.0003029272,0.0011926867,0.00032395712,0.0037234824,0.00068429817,0.0012703267,0.0025750997],"category_scores_gemma":[0.0022620072,0.00011556727,0.0004102566,0.0029465551,0.0011512717,0.0050620968,0.00062071596,0.0008144411,0.0003582216],"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":[0.00016290802,0.00023844022,0.03068629,0.0013539557,0.00011816486,0.00037992548,0.0010184627,0.018003456,0.005062551,0.08860566,0.007545776,0.84682435],"study_design_scores_gemma":[0.000048110414,0.0005616227,0.05537297,0.0019094489,0.00031840723,0.00082868716,0.01111899,0.3239643,0.009358478,0.3791491,0.21716896,0.0002009288],"about_ca_topic_score_codex":0.002531422,"about_ca_topic_score_gemma":0.0017368887,"teacher_disagreement_score":0.0037234824,"about_ca_system_score_codex":0.00083693163,"about_ca_system_score_gemma":0.0013304441,"threshold_uncertainty_score":0.00861454},"labels":[],"label_agreement":null},{"id":"W4403308928","doi":"10.1016/j.tifs.2024.104747","title":"Structural characteristics and immunomodulatory effects of polysaccharides extracted from plant seeds: A review","year":2024,"lang":"en","type":"review","venue":"Trends in Food Science & Technology","topic":"Polysaccharides and Plant Cell Walls","field":"Agricultural and Biological Sciences","cited_by":58,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Ministry of Agriculture","funders":"","keywords":"Polysaccharide; Biology; Botany; Biochemistry","score_opus":0.029806887027818297,"score_gpt":0.277171186710417,"score_spread":0.2473642996825987,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4403308928","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":[0.00025798925,0.9993648,0.000060853097,0.00005852995,0.000042974265,0.0000031176921,0.000020406478,0.0000024031237,0.00018907341],"genre_scores_gemma":[0.00073393807,0.9988777,0.00011412054,0.00005996458,0.000054276235,0.000003474989,0.000025734624,4.6773422e-7,0.00013024527],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.9998833,0.0000142362915,0.000023573095,0.00002502928,0.000041310057,0.000012523697],"domain_scores_gemma":[0.9997595,0.00010732768,0.00005696424,0.0000057561974,0.000050864506,0.000019531139],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0004877599,0.00097128784,0.0014464807,0.0021387008,0.0001741779,0.0008360748,0.00058278197,0.0007366753,0.0016047813],"category_scores_gemma":[0.0005814659,0.00028007795,0.00056190084,0.0023809264,0.0002789276,0.0009360941,0.0005454997,0.00086623104,0.000546258],"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":[0.00023362848,0.00011334757,0.0005297562,0.041043896,0.00029459456,0.00023282354,0.0000735287,0.00036033377,0.007147805,0.0009257782,0.0087611815,0.94028336],"study_design_scores_gemma":[0.00009892628,0.0005960138,0.006563512,0.012609464,0.002034837,0.0028723455,0.00020999013,0.00027087337,0.0055867317,0.0015550345,0.96749574,0.00010650533],"about_ca_topic_score_codex":0.0010273728,"about_ca_topic_score_gemma":0.0014527508,"teacher_disagreement_score":0.0021387008,"about_ca_system_score_codex":0.00027711794,"about_ca_system_score_gemma":0.0008341578,"threshold_uncertainty_score":0.0053685904},"labels":[],"label_agreement":null},{"id":"W4403633111","doi":"10.1016/j.tifs.2024.104753","title":"Functional properties of oleogels and emulsion gels as adipose tissue mimetics","year":2024,"lang":"en","type":"article","venue":"Trends in Food Science & Technology","topic":"Food Chemistry and Fat Analysis","field":"Agricultural and Biological Sciences","cited_by":28,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Guelph","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Adipose tissue; Emulsion; Chemistry; Fat emulsion; Biophysics; Biology; Biochemistry; Medicine; Internal medicine","score_opus":0.027975867221726992,"score_gpt":0.24747418089174963,"score_spread":0.21949831367002265,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4403633111","genre_codex":"review","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":[0.29089934,0.6427193,0.02153015,0.0013412497,0.0009890118,0.00023684568,0.0013277867,0.00030139505,0.04065499],"genre_scores_gemma":[0.65838873,0.30643713,0.015117031,0.0009895321,0.00026661484,0.00029679819,0.00072780746,0.00010512204,0.017671205],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.999879,0.000023983133,0.0000107524975,0.00002415773,0.000040786766,0.000021395423],"domain_scores_gemma":[0.99991035,0.000036964793,0.000025383904,0.0000030917645,0.000015733158,0.0000084995345],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0002877059,0.0004164667,0.00025330993,0.0005075004,0.00017536542,0.0004937847,0.00018910914,0.00052669493,0.001549472],"category_scores_gemma":[0.0003180541,0.00018710234,0.00043189782,0.0002469921,0.00018561257,0.0006421164,0.00030766387,0.0006412847,0.00035957686],"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":[0.00017861872,0.00007826639,0.00029285578,0.008653919,0.00009945935,0.00087238185,0.00026044474,0.0010398711,0.89911824,0.0048076273,0.0026348047,0.081963584],"study_design_scores_gemma":[0.00003153435,0.00090625643,0.0021644572,0.0011110946,0.00021086782,0.0015030666,0.0002062325,0.0012469526,0.77599186,0.0013000107,0.21525833,0.00006924651],"about_ca_topic_score_codex":0.00020764062,"about_ca_topic_score_gemma":0.00045776687,"teacher_disagreement_score":0.001549472,"about_ca_system_score_codex":0.00019996693,"about_ca_system_score_gemma":0.00015255973,"threshold_uncertainty_score":0.005183518},"labels":[],"label_agreement":null},{"id":"W4403635199","doi":"10.1016/j.tifs.2024.104757","title":"Effect of polysaccharide-induced viscosity on the digestion of proteins, fats, and carbohydrates in food: A comprehensive review and future perspectives","year":2024,"lang":"en","type":"review","venue":"Trends in Food Science & Technology","topic":"Polysaccharides Composition and Applications","field":"Agricultural and Biological Sciences","cited_by":48,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Université Laval","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Digestion (alchemy); Food science; Polysaccharide; Viscosity; Chemistry; Food protein; Biochemistry; Materials science; Chromatography","score_opus":0.03536966321622106,"score_gpt":0.323022163002691,"score_spread":0.28765249978646995,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4403635199","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":[0.00023922589,0.999368,0.00005438694,0.00009036297,0.000050050014,0.000004524146,0.000018131203,0.0000025339173,0.00017281366],"genre_scores_gemma":[0.0009401242,0.998694,0.000108600376,0.00008258644,0.000056925946,0.0000068060226,0.00001800084,7.9730023e-7,0.000092246475],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.999684,0.00006463054,0.000082124294,0.000059153776,0.00008259808,0.000027543343],"domain_scores_gemma":[0.9989728,0.00063001615,0.00019105122,0.000017315491,0.00015774637,0.000031070693],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0010192853,0.0011879128,0.0023568526,0.0034693254,0.0002422063,0.0015674343,0.0007789121,0.0012070639,0.002897307],"category_scores_gemma":[0.0013312934,0.00032696527,0.0016333277,0.0038810906,0.0003615635,0.001655621,0.0005910942,0.00079430605,0.0004758314],"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":[0.00029422666,0.00016855025,0.0006661563,0.2650681,0.0008439617,0.00040286744,0.00019884009,0.0006637238,0.0038556983,0.0016922381,0.009167296,0.7169784],"study_design_scores_gemma":[0.0001414407,0.0013817288,0.013256868,0.114450455,0.009317396,0.0045590247,0.0005771004,0.00079589203,0.004297069,0.003170467,0.84786254,0.00018995898],"about_ca_topic_score_codex":0.0013194964,"about_ca_topic_score_gemma":0.0015796872,"teacher_disagreement_score":0.0034693254,"about_ca_system_score_codex":0.0006149368,"about_ca_system_score_gemma":0.0017871564,"threshold_uncertainty_score":0.0096924305},"labels":[],"label_agreement":null},{"id":"W4404341990","doi":"10.1016/j.tifs.2024.104776","title":"Bioactivities, preparation, and bioavailability of food-derived proline-containing peptides","year":2024,"lang":"en","type":"article","venue":"Trends in Food Science & Technology","topic":"Protein Hydrolysis and Bioactive Peptides","field":"Biochemistry, Genetics and Molecular Biology","cited_by":32,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Ottawa","funders":"National Natural Science Foundation of China","keywords":"Bioavailability; Chemistry; Proline; Food protein; Peptide; Food science; Biochemistry; Chromatography; Pharmacology; Amino acid; Biology","score_opus":0.017813318253529713,"score_gpt":0.28940552362571287,"score_spread":0.27159220537218315,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4404341990","genre_codex":"empirical","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":[0.99381244,0.0026734704,0.0025180199,0.000062467225,0.000020889149,0.000018127615,0.00012236976,0.000011803551,0.0007604114],"genre_scores_gemma":[0.9941426,0.0013278221,0.0027619598,0.00005444158,0.000018608225,0.000014321214,0.00023823141,0.000016730586,0.0014251709],"study_design_codex":"bench_or_experimental","study_design_gemma":"not_applicable","domain_scores_codex":[0.99983954,0.00004484498,0.000009530544,0.000031430693,0.00003880521,0.00003582019],"domain_scores_gemma":[0.99981624,0.00005877845,0.00004605032,0.000011503987,0.00003354641,0.00003396561],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0003576253,0.000319825,0.00015134786,0.00014624179,0.00012702231,0.00018792854,0.00015795126,0.00023251562,0.000738734],"category_scores_gemma":[0.0003977394,0.00012249281,0.00017662889,0.00013065575,0.00013974396,0.00022817314,0.00015511543,0.000496275,0.00019525982],"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":[0.00025639482,0.000021184107,0.00012625895,0.000050482944,0.000005190433,0.0000404235,0.00001817927,0.00010219274,0.99625933,0.000029788092,0.000022962851,0.003067499],"study_design_scores_gemma":[0.00001607001,0.000536495,0.0015448505,0.000006596069,0.000011383765,0.00013490254,0.000019802676,0.0003175946,0.9964904,0.000028104187,0.0008892265,0.000004553438],"about_ca_topic_score_codex":0.000258613,"about_ca_topic_score_gemma":0.00034077142,"teacher_disagreement_score":0.000738734,"about_ca_system_score_codex":0.00011409343,"about_ca_system_score_gemma":0.00011903766,"threshold_uncertainty_score":0.0024713278},"labels":[],"label_agreement":null},{"id":"W4404726510","doi":"10.1016/j.tifs.2024.104809","title":"Zein-based nanoparticles and nanofibers: Co-encapsulation, characterization, and application in food and biomedicine","year":2024,"lang":"en","type":"article","venue":"Trends in Food Science & Technology","topic":"Electrospun Nanofibers in Biomedical Applications","field":"Materials Science","cited_by":42,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Waterloo","funders":"Natural Sciences and Engineering Research Council of Canada; Canada Research Chairs; University of Waterloo; Canada Foundation for Innovation","keywords":"Encapsulation (networking); Materials science; Nanoparticle; Nanofiber; Nanotechnology; Biomedicine; Characterization (materials science); Computer science","score_opus":0.01015073528863448,"score_gpt":0.280261505361019,"score_spread":0.27011077007238454,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4404726510","genre_codex":"empirical","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":[0.9225408,0.019507624,0.053505186,0.00023715217,0.00006664141,0.00024447608,0.0004892178,0.0002227182,0.0031862454],"genre_scores_gemma":[0.95993674,0.0065341955,0.029688442,0.00007208404,0.00002849189,0.00014770782,0.0003414449,0.00004930174,0.003201655],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99984837,0.000018588236,0.0000137016095,0.00004525058,0.000055370732,0.000018611065],"domain_scores_gemma":[0.9998853,0.000027431728,0.000037058464,0.0000090850235,0.000028933504,0.0000121083],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000355583,0.0003055245,0.00018845015,0.00046005036,0.00013919844,0.00019172851,0.00014351773,0.00040409472,0.00031173573],"category_scores_gemma":[0.0002701199,0.00012171738,0.00020946446,0.00026233785,0.0002040453,0.0003616566,0.00017743035,0.00022264764,0.00018816038],"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":[0.000027546883,0.000012537316,0.00014746282,0.000076110475,0.0000049639393,0.000040862036,0.000012817163,0.00018340464,0.9957266,0.00010399705,0.000029704383,0.003633934],"study_design_scores_gemma":[0.0000028686784,0.00007780639,0.0011842054,0.0000074041463,0.000007708123,0.00013991907,0.0000074962268,0.0007837122,0.99560046,0.000047602975,0.0021344484,0.0000063731627],"about_ca_topic_score_codex":0.00042288224,"about_ca_topic_score_gemma":0.000845481,"teacher_disagreement_score":0.00046005036,"about_ca_system_score_codex":0.00035346387,"about_ca_system_score_gemma":0.00012534134,"threshold_uncertainty_score":0.002564609},"labels":[],"label_agreement":null},{"id":"W4405012877","doi":"10.1016/j.tifs.2024.104812","title":"The ripple effects of carbon pricing on food supply chains and affordability: Editorial","year":2024,"lang":"en","type":"article","venue":"Trends in Food Science & Technology","topic":"Energy, Environment, and Transportation Policies","field":"Energy","cited_by":0,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Dalhousie University","funders":"","keywords":"Ripple; Business; Supply chain; Economics; Agricultural economics; Industrial organization; Marketing; Engineering; Electrical engineering","score_opus":0.007715937450212409,"score_gpt":0.24414916910397874,"score_spread":0.23643323165376634,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4405012877","genre_codex":"editorial","genre_gemma":"editorial","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"editorial","genre_consensus":"editorial","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.00013122834,0.013596916,0.00009450924,0.052296344,0.93271375,0.000014146883,0.000081646984,0.000027711356,0.0010437577],"genre_scores_gemma":[0.0011491138,0.007857629,0.00005580029,0.017340422,0.9721542,0.000012712157,0.00001680474,0.000019275589,0.0013940154],"study_design_codex":"not_applicable","study_design_gemma":"not_applicable","domain_scores_codex":[0.9969074,0.000521155,0.0003950225,0.0006511721,0.0012354588,0.00028982686],"domain_scores_gemma":[0.9653689,0.02239612,0.00149303,0.0007379903,0.0078173885,0.0021866169],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.005967424,0.0030484102,0.0031027484,0.002331089,0.0022185126,0.0085102,0.0049003805,0.019545406,0.00792898],"category_scores_gemma":[0.027905203,0.0009924193,0.0022465428,0.0022289124,0.003165201,0.0055539184,0.001539839,0.020764925,0.0034799383],"study_design_candidate":"not_applicable","study_design_consensus":"not_applicable","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000048420585,0.000025692467,0.00006652398,0.0004883659,0.000043878845,0.000108832806,0.00003645988,0.000055238794,0.00006348349,0.0007179857,0.9934076,0.004937531],"study_design_scores_gemma":[0.00014803029,0.00007560806,0.0013106818,0.0021814425,0.00026194504,0.00032028134,0.00026190357,0.0005187378,0.00024743594,0.0055045816,0.9891094,0.00005997506],"about_ca_topic_score_codex":0.002569857,"about_ca_topic_score_gemma":0.004139537,"teacher_disagreement_score":0.019545406,"about_ca_system_score_codex":0.0022795408,"about_ca_system_score_gemma":0.0030547408,"threshold_uncertainty_score":0.03155911},"labels":[],"label_agreement":null},{"id":"W4405173008","doi":"10.1016/j.tifs.2024.104835","title":"Organic nanomaterials applied to the manufacturing of personalized future 3D-printed foods: A review","year":2024,"lang":"en","type":"review","venue":"Trends in Food Science & Technology","topic":"Additive Manufacturing and 3D Printing Technologies","field":"Engineering","cited_by":10,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"McGill University","funders":"","keywords":"3d printed; Nanomaterials; 3D printing; Manufacturing engineering; Nanotechnology; Business; Engineering; Materials science; Mechanical engineering","score_opus":0.0337510370732675,"score_gpt":0.3063260018445301,"score_spread":0.27257496477126264,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4405173008","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":[0.0002010616,0.9987903,0.00017908456,0.00009649856,0.00011259661,0.000004739979,0.000021079724,0.000005382473,0.0005891786],"genre_scores_gemma":[0.0006171987,0.9986909,0.00019355508,0.000074403484,0.000050121344,0.000004239647,0.000018843497,8.513374e-7,0.00034980814],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.99983656,0.000018375753,0.000020636115,0.000034738743,0.00007346727,0.000016205755],"domain_scores_gemma":[0.9997658,0.000121371595,0.00004189413,0.000005480095,0.00005245723,0.000012951464],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00047859686,0.0009298964,0.0011010881,0.002240059,0.00022003059,0.00093304174,0.00065249,0.0009018995,0.0027588631],"category_scores_gemma":[0.0005320449,0.00035244165,0.00054149446,0.002274362,0.00023339651,0.0010532732,0.0006495397,0.00086588075,0.0010332813],"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":[0.000072528135,0.00010191573,0.00018731396,0.040821463,0.0001617088,0.000227309,0.000052211417,0.00055300974,0.008176766,0.0033446709,0.014232254,0.9320688],"study_design_scores_gemma":[0.000019118599,0.00016293982,0.0008431843,0.0055675167,0.0003562611,0.00083369046,0.00006699433,0.00022847092,0.004063083,0.0014145715,0.9864074,0.000036605372],"about_ca_topic_score_codex":0.001043307,"about_ca_topic_score_gemma":0.002334706,"teacher_disagreement_score":0.0027588631,"about_ca_system_score_codex":0.00033642256,"about_ca_system_score_gemma":0.0008610446,"threshold_uncertainty_score":0.009229302},"labels":[],"label_agreement":null},{"id":"W4405624487","doi":"10.1016/j.tifs.2024.104849","title":"Unveiling a new chapter for collagen peptides: Comprehensive insights into oral bioavailability and the enhancement via encapsulation systems","year":2024,"lang":"en","type":"article","venue":"Trends in Food Science & Technology","topic":"Protein Hydrolysis and Bioactive Peptides","field":"Biochemistry, Genetics and Molecular Biology","cited_by":13,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Alberta","funders":"","keywords":"Encapsulation (networking); Bioavailability; Chemistry; Nanotechnology; Computational biology; Materials science; Pharmacology; Computer science; Medicine; Biology","score_opus":0.022430552144380566,"score_gpt":0.29247884849210753,"score_spread":0.270048296347727,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4405624487","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":[0.022701906,0.8896523,0.06112897,0.011714992,0.0028045294,0.00010331056,0.000337274,0.00036074166,0.011196004],"genre_scores_gemma":[0.0909701,0.8151413,0.0460022,0.007620276,0.0030866184,0.00018680238,0.00044567484,0.00030918108,0.0362379],"study_design_codex":"bench_or_experimental","study_design_gemma":"not_applicable","domain_scores_codex":[0.999819,0.000031265437,0.000012403202,0.000041981268,0.000058072936,0.000037365804],"domain_scores_gemma":[0.99984527,0.00007217076,0.000014662897,0.0000134339925,0.000036184927,0.000018219891],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0006087616,0.0006774353,0.0009777094,0.00031777954,0.00033363482,0.001376524,0.0005502963,0.0010732638,0.0033128886],"category_scores_gemma":[0.00032900242,0.0003028752,0.00046319174,0.0003416981,0.0007162559,0.0033986939,0.0007994579,0.0022688673,0.0014035312],"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":[0.00020046277,0.00016710936,0.00020099916,0.0055370587,0.000062897,0.0004164744,0.0005247997,0.0006950259,0.67102593,0.025290882,0.02129658,0.2745818],"study_design_scores_gemma":[0.00003367695,0.0005155646,0.00083508994,0.0007655985,0.00011857973,0.0011663311,0.0003140223,0.0014702232,0.19859578,0.011550182,0.7845608,0.00007414793],"about_ca_topic_score_codex":0.00050613756,"about_ca_topic_score_gemma":0.0010951015,"teacher_disagreement_score":0.0033128886,"about_ca_system_score_codex":0.00047031595,"about_ca_system_score_gemma":0.00063226913,"threshold_uncertainty_score":0.011082709},"labels":[],"label_agreement":null},{"id":"W4406134300","doi":"10.1016/j.tifs.2025.104870","title":"Valorization of animal by-product enzymes: Advancing sustainable food processing through innovative extraction, purification, and application strategies","year":2025,"lang":"en","type":"article","venue":"Trends in Food Science & Technology","topic":"Protein Hydrolysis and Bioactive Peptides","field":"Biochemistry, Genetics and Molecular Biology","cited_by":5,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Memorial University of Newfoundland","funders":"Huazhong Agricultural University","keywords":"Extraction (chemistry); Product (mathematics); Business; Biotechnology; Biochemical engineering; Engineering; Chemistry; Biology; Mathematics; Chromatography","score_opus":0.008540822179506169,"score_gpt":0.29956304850001475,"score_spread":0.29102222632050856,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4406134300","genre_codex":"empirical","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":[0.8168681,0.04008869,0.13278006,0.0019505385,0.00024264658,0.000117074334,0.00040648636,0.00027532483,0.0072711203],"genre_scores_gemma":[0.9250686,0.024115324,0.044030823,0.00047455396,0.0000656726,0.00005760876,0.0006439455,0.00007759354,0.0054659075],"study_design_codex":"bench_or_experimental","study_design_gemma":"not_applicable","domain_scores_codex":[0.9997757,0.00005139821,0.000015656802,0.00005302592,0.0000730504,0.000031195854],"domain_scores_gemma":[0.9998833,0.000025964035,0.0000348223,0.000019384912,0.000024889105,0.000011663977],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00058673235,0.0004327874,0.00026799768,0.00022323302,0.00010393694,0.00062764547,0.0003303558,0.00034494526,0.0006022947],"category_scores_gemma":[0.00033313042,0.0001410062,0.00028130578,0.00027573117,0.0003648381,0.00073672936,0.00050205644,0.0008170895,0.00044073124],"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":[0.00007192873,0.000044445627,0.0005831903,0.00026770987,0.00002524021,0.000054632364,0.00005038319,0.0002830283,0.96890444,0.0012285936,0.0002250717,0.0282612],"study_design_scores_gemma":[0.0000059308186,0.00014960962,0.0009744206,0.000027045795,0.000015982287,0.00018957374,0.000040585448,0.00067082135,0.98490185,0.0005276031,0.012489276,0.000007249252],"about_ca_topic_score_codex":0.00022247787,"about_ca_topic_score_gemma":0.00048027068,"teacher_disagreement_score":0.00062764547,"about_ca_system_score_codex":0.000281117,"about_ca_system_score_gemma":0.00037461915,"threshold_uncertainty_score":0.0031029582},"labels":[],"label_agreement":null},{"id":"W4406194374","doi":"10.1016/j.tifs.2025.104873","title":"Synergizing blockchain and internet of things for enhancing efficiency and waste reduction in sustainable food management","year":2025,"lang":"en","type":"article","venue":"Trends in Food Science & Technology","topic":"Blockchain Technology Applications and Security","field":"Computer Science","cited_by":49,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Saskatchewan","funders":"","keywords":"Blockchain; Internet of Things; Reduction (mathematics); Food waste; Business; The Internet; Environmental economics; Computer science; Computer security; Waste management; Engineering; World Wide Web; Economics","score_opus":0.007395924680335827,"score_gpt":0.2504727085086143,"score_spread":0.2430767838282785,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4406194374","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":[0.42252502,0.008944273,0.46898657,0.0037358822,0.0009728943,0.00028112985,0.00030775002,0.00086229097,0.09338419],"genre_scores_gemma":[0.96768516,0.0020734333,0.02339705,0.00020637861,0.00007028096,0.000060289723,0.00013141075,0.000033413733,0.006342648],"study_design_codex":"design_other","study_design_gemma":"simulation_or_modeling","domain_scores_codex":[0.9995783,0.00012204727,0.000019193965,0.000059372844,0.00015557712,0.00006544374],"domain_scores_gemma":[0.9994203,0.0002724962,0.00004684929,0.000081344544,0.0001377944,0.000041183954],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0006725996,0.0003296134,0.0002888933,0.00049773057,0.0004231919,0.0009176247,0.0004903612,0.00078855443,0.0044516437],"category_scores_gemma":[0.0010686998,0.00014746592,0.00028492542,0.0008143061,0.00041702925,0.0028744119,0.0014325174,0.00049313845,0.000706713],"study_design_candidate":"simulation_or_modeling","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":[0.0008539972,0.00090244174,0.0057852855,0.0015062257,0.00020139769,0.00071186223,0.00039237778,0.13738999,0.16107072,0.17248808,0.007552576,0.51114506],"study_design_scores_gemma":[0.00012546337,0.0012516185,0.0031558399,0.00029330418,0.00021688755,0.0005682619,0.0007095766,0.56501025,0.11740797,0.23753087,0.07363511,0.00009483504],"about_ca_topic_score_codex":0.00051036663,"about_ca_topic_score_gemma":0.0012429398,"teacher_disagreement_score":0.0044516437,"about_ca_system_score_codex":0.00030302917,"about_ca_system_score_gemma":0.00087232597,"threshold_uncertainty_score":0.0148922205},"labels":[],"label_agreement":null},{"id":"W4406213881","doi":"10.1016/j.tifs.2025.104874","title":"Food authentication using the loop-mediated isothermal amplification (LAMP) method: Current trends and future prospects","year":2025,"lang":"en","type":"article","venue":"Trends in Food Science & Technology","topic":"Identification and Quantification in Food","field":"Biochemistry, Genetics and Molecular Biology","cited_by":10,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Carleton University; McGill University","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Loop-mediated isothermal amplification; Authentication (law); Isothermal process; Current (fluid); Environmental science; Computer science; Business; Computer security; Biology; Physics; Engineering; Electrical engineering; Thermodynamics; Genetics","score_opus":0.028364463644943733,"score_gpt":0.3463119814416351,"score_spread":0.3179475177966914,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4406213881","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":[0.026256176,0.9034904,0.051282343,0.008528281,0.000797381,0.000082934304,0.00021991621,0.00045289233,0.00888964],"genre_scores_gemma":[0.18256702,0.7380288,0.06100862,0.0047782483,0.0021174287,0.00018803711,0.0008492564,0.00012309333,0.010339551],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.99798644,0.00049487717,0.00010024217,0.00055521063,0.00069022755,0.00017291527],"domain_scores_gemma":[0.99637896,0.0015351182,0.00059159426,0.00011808314,0.0011588586,0.00021731865],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0045330427,0.0009675509,0.0014942567,0.0015663182,0.0003671068,0.002263863,0.0016700897,0.0016323569,0.0030812523],"category_scores_gemma":[0.0020729287,0.00032998814,0.0007253872,0.0016402659,0.001488636,0.0026524337,0.00074455136,0.0014800852,0.002045792],"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":[0.0005071812,0.00045721355,0.008078435,0.0044300756,0.00008862999,0.00011874625,0.00017242944,0.0004836568,0.07022753,0.0025841524,0.005481958,0.90737003],"study_design_scores_gemma":[0.00013899781,0.0042108605,0.039819956,0.005419318,0.0010806692,0.0038746675,0.002850995,0.019096533,0.24803731,0.018237617,0.6566952,0.00053789606],"about_ca_topic_score_codex":0.001026861,"about_ca_topic_score_gemma":0.0014961945,"teacher_disagreement_score":0.0045330427,"about_ca_system_score_codex":0.0008984396,"about_ca_system_score_gemma":0.0013893275,"threshold_uncertainty_score":0.023973286},"labels":[],"label_agreement":null},{"id":"W4406899260","doi":"10.1016/j.tifs.2025.104890","title":"A Hazard Does Not Always Equate to a Risk: Cronobacter is a rare opportunistic pathogen and the greatest risk is only for a small sub-population of infants and only associated with powdered infant formula or human breast milk","year":2025,"lang":"en","type":"article","venue":"Trends in Food Science & Technology","topic":"Enterobacteriaceae and Cronobacter Research","field":"Biochemistry, Genetics and Molecular Biology","cited_by":8,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Guelph","funders":"","keywords":"Hazard; Opportunistic pathogen; Rare events; Population; Medicine; Risk analysis (engineering); Environmental health; Biology; Ecology; Genetics; Mathematics; Statistics","score_opus":0.020466319610829047,"score_gpt":0.29157023619684147,"score_spread":0.2711039165860124,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4406899260","genre_codex":"commentary","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":[0.07523721,0.11579981,0.055103987,0.5785702,0.03618904,0.00035894697,0.0013541519,0.00073530077,0.13665141],"genre_scores_gemma":[0.64938664,0.06864776,0.044565182,0.17038113,0.019957693,0.0003422237,0.0005798336,0.00040832764,0.045731205],"study_design_codex":"design_other","study_design_gemma":"observational","domain_scores_codex":[0.9843391,0.005553724,0.0018143837,0.0019399521,0.0056942934,0.0006586068],"domain_scores_gemma":[0.9423633,0.033006176,0.0075582843,0.004295688,0.009654423,0.0031222645],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.010205605,0.0010003428,0.0014046677,0.0015944744,0.0027532422,0.0050646146,0.001414131,0.010025547,0.010653204],"category_scores_gemma":[0.055079248,0.000539921,0.0012281635,0.0010545253,0.012706362,0.008748666,0.0039957305,0.009130105,0.00459288],"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":[0.0012621301,0.0007136042,0.11618185,0.011331431,0.0018559536,0.0108932415,0.008629623,0.0014966255,0.008831031,0.25471646,0.18253379,0.4015543],"study_design_scores_gemma":[0.000107493936,0.0013360122,0.055638317,0.010131362,0.0008477208,0.04006681,0.01259362,0.0012684232,0.0048836214,0.2389143,0.63379174,0.00042056647],"about_ca_topic_score_codex":0.0032880048,"about_ca_topic_score_gemma":0.0027389626,"teacher_disagreement_score":0.010653204,"about_ca_system_score_codex":0.0014970524,"about_ca_system_score_gemma":0.002991139,"threshold_uncertainty_score":0.05397308},"labels":[],"label_agreement":null},{"id":"W4407024556","doi":"10.1016/j.tifs.2025.104896","title":"Food-derived bioactive peptides: The gateway to reach the full potential of food proteins for human health","year":2025,"lang":"en","type":"article","venue":"Trends in Food Science & Technology","topic":"Protein Hydrolysis and Bioactive Peptides","field":"Biochemistry, Genetics and Molecular Biology","cited_by":31,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Alberta","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Gateway (web page); Food protein; Food science; Human health; Chemistry; Computational biology; Biotechnology; Medicine; Biology; Computer science; World Wide Web; Environmental health","score_opus":0.019380503369398182,"score_gpt":0.31139195304402645,"score_spread":0.2920114496746283,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4407024556","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":[0.08486441,0.6822441,0.0469641,0.12529677,0.0047648884,0.00007871745,0.0011123306,0.00040882285,0.054265805],"genre_scores_gemma":[0.36294407,0.54895175,0.034448206,0.025014808,0.00520188,0.0000994498,0.00076519576,0.00010592587,0.022468725],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.9997956,0.000040554416,0.00001055581,0.0000379426,0.00007741271,0.000037879614],"domain_scores_gemma":[0.99954045,0.00016634073,0.00006892774,0.000025714568,0.00008271037,0.00011595212],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0008271501,0.00040478373,0.00050666876,0.00033618527,0.00023198857,0.0018116409,0.00038429425,0.0020937896,0.007427532],"category_scores_gemma":[0.0007620815,0.0001781267,0.00028047184,0.00029356114,0.0012052412,0.0030672199,0.0010987076,0.0022334696,0.0021298758],"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":[0.0009319548,0.00032607478,0.0023641165,0.0029250502,0.00009701454,0.0011173681,0.0005041813,0.0010580744,0.39551568,0.1589491,0.030784316,0.40542704],"study_design_scores_gemma":[0.00008348831,0.00087676005,0.004740215,0.00061154534,0.00005936558,0.001625722,0.00087515486,0.001553263,0.05808794,0.14261271,0.7888212,0.000052645722],"about_ca_topic_score_codex":0.0003708673,"about_ca_topic_score_gemma":0.00040857424,"teacher_disagreement_score":0.007427532,"about_ca_system_score_codex":0.00057630986,"about_ca_system_score_gemma":0.0008443777,"threshold_uncertainty_score":0.024847627},"labels":[],"label_agreement":null},{"id":"W4407738731","doi":"10.1016/j.tifs.2025.104928","title":"Potential for in-field pre-harvest control of foodborne human pathogens in leafy vegetables: Identification of research gaps and opportunities","year":2025,"lang":"en","type":"article","venue":"Trends in Food Science & Technology","topic":"Listeria monocytogenes in Food Safety","field":"Biochemistry, Genetics and Molecular Biology","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":"University of Guelph","funders":"Hort Innovation","keywords":"Leafy vegetables; Identification (biology); Biotechnology; Leafy; Biology; Business; Food science; Agronomy; Botany","score_opus":0.0843007688999013,"score_gpt":0.391394320173616,"score_spread":0.3070935512737147,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4407738731","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":[0.014427425,0.96753377,0.005087945,0.005178753,0.00046768176,0.00017722466,0.0005873671,0.00006746412,0.0064723394],"genre_scores_gemma":[0.10654901,0.87693954,0.010144444,0.0027046022,0.00025680196,0.00030540195,0.0006117637,0.000030340107,0.0024581722],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.9988053,0.00043822997,0.000104400715,0.00021694205,0.00030007804,0.00013512323],"domain_scores_gemma":[0.99639314,0.0021107213,0.00054673455,0.00011764789,0.0007326821,0.000099084675],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0031018548,0.00060797395,0.0014769646,0.0009962693,0.00032692758,0.0023089687,0.0010707113,0.0016878494,0.0053507094],"category_scores_gemma":[0.0033068513,0.00029432395,0.0018790273,0.00088711036,0.00075314107,0.0026619367,0.000863382,0.0013576606,0.00080678257],"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":[0.00065249414,0.00055137137,0.0041447016,0.14838836,0.0007621099,0.0007070349,0.0009983169,0.0022472718,0.044449955,0.014199669,0.011776433,0.7711223],"study_design_scores_gemma":[0.00020113755,0.004786253,0.011842657,0.051416565,0.002754054,0.0015895995,0.004070294,0.0020842222,0.033704635,0.01944477,0.8679255,0.00018026175],"about_ca_topic_score_codex":0.0018484505,"about_ca_topic_score_gemma":0.004085147,"teacher_disagreement_score":0.0053507094,"about_ca_system_score_codex":0.0008245419,"about_ca_system_score_gemma":0.004518426,"threshold_uncertainty_score":0.01789993},"labels":[],"label_agreement":null},{"id":"W4408109918","doi":"10.1016/j.tifs.2025.104957","title":"The use of fermentation in the valorization of pulses by-products","year":2025,"lang":"en","type":"article","venue":"Trends in Food Science & Technology","topic":"Microbial Metabolites in Food Biotechnology","field":"Nursing","cited_by":11,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Agriculture and Agri-Food Canada","funders":"Conselho Nacional de Desenvolvimento Científico e Tecnológico","keywords":"Fermentation; Pulp and paper industry; Biochemical engineering; Business; Food science; Chemistry; Environmental science; Engineering","score_opus":0.038561076229035686,"score_gpt":0.3155188033935569,"score_spread":0.2769577271645212,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4408109918","genre_codex":"empirical","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":[0.8960816,0.041444566,0.034647275,0.0019135812,0.00061830535,0.00011936289,0.00031665896,0.00022232567,0.024636274],"genre_scores_gemma":[0.9736496,0.009569679,0.012457977,0.00015343548,0.000045539993,0.00001859033,0.000091978305,0.000039664777,0.0039735315],"study_design_codex":"bench_or_experimental","study_design_gemma":"not_applicable","domain_scores_codex":[0.9996977,0.000088067056,0.000015109766,0.00006605121,0.000065009255,0.00006806294],"domain_scores_gemma":[0.9997944,0.00007747813,0.000036025664,0.000026780679,0.000030158208,0.000035213958],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00050135754,0.00040150227,0.00020639434,0.0003845114,0.00044153922,0.001032088,0.00034150205,0.00046141824,0.0015330979],"category_scores_gemma":[0.0006272822,0.00018190693,0.00048227294,0.0004761261,0.00049247354,0.0010032734,0.00097138266,0.0010854293,0.00068607694],"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":[0.0005833377,0.00015826299,0.0013746605,0.00047016484,0.00003701435,0.000250652,0.00025036745,0.00040615015,0.90642864,0.0020985994,0.00029618727,0.0876459],"study_design_scores_gemma":[0.000009670358,0.00049025106,0.0014156525,0.000055340523,0.00003119737,0.0002768264,0.00018479575,0.0007937706,0.9842324,0.00044359246,0.012049582,0.000016963495],"about_ca_topic_score_codex":0.0005656675,"about_ca_topic_score_gemma":0.0010188076,"teacher_disagreement_score":0.0015330979,"about_ca_system_score_codex":0.0003238203,"about_ca_system_score_gemma":0.0004011505,"threshold_uncertainty_score":0.0051286817},"labels":[],"label_agreement":null},{"id":"W4408251478","doi":"10.1016/j.tifs.2025.104965","title":"Portable sensor devices based on multifunctional framework materials: Recent advances for food safety assurance by on-site detection","year":2025,"lang":"en","type":"article","venue":"Trends in Food Science & Technology","topic":"Advanced Chemical Sensor Technologies","field":"Engineering","cited_by":10,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"McGill University","funders":"Fundamental Research Funds for the Central Universities; National Key Research and Development Program of China","keywords":"Food safety; Safety assurance; Systems engineering; Engineering; Computer science; Nanotechnology; Risk analysis (engineering); Reliability engineering; Materials science; Business; Medicine","score_opus":0.01206437605203032,"score_gpt":0.2712804305829009,"score_spread":0.2592160545308706,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4408251478","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":[0.036418866,0.8866432,0.057266783,0.0018750577,0.001090367,0.0001019375,0.00027981517,0.00041179932,0.015912317],"genre_scores_gemma":[0.21865758,0.7134972,0.056252204,0.0021459812,0.00096285046,0.00021910833,0.00050492625,0.00009732355,0.00766277],"study_design_codex":"design_other","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99952424,0.000072132796,0.00002932193,0.00013367916,0.00018435731,0.000056294157],"domain_scores_gemma":[0.9995092,0.00022044053,0.00008015915,0.000029543344,0.0001366185,0.00002394956],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0008756704,0.0010705283,0.0007133312,0.0010474699,0.00026990316,0.0009093232,0.0007577748,0.0013772255,0.0015286003],"category_scores_gemma":[0.0009918025,0.00051306246,0.00075968687,0.000936866,0.00061704067,0.001951435,0.00076807477,0.0016464195,0.0006856132],"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":[0.00018612012,0.00016470374,0.0014613152,0.01595976,0.00015149752,0.0010568645,0.0005849828,0.0023910664,0.45014647,0.028571654,0.012387749,0.48693773],"study_design_scores_gemma":[0.000027895598,0.00088944915,0.0024509528,0.0011004158,0.000330469,0.0034042816,0.0003178347,0.008522867,0.37054136,0.006862507,0.6053627,0.00018931706],"about_ca_topic_score_codex":0.00058231613,"about_ca_topic_score_gemma":0.0007068251,"teacher_disagreement_score":0.0015286003,"about_ca_system_score_codex":0.00049539877,"about_ca_system_score_gemma":0.00038769582,"threshold_uncertainty_score":0.0051136613},"labels":[],"label_agreement":null},{"id":"W4408260900","doi":"10.1016/j.tifs.2025.104960","title":"Advances in bio-based smart food packaging for enhanced food safety","year":2025,"lang":"en","type":"article","venue":"Trends in Food Science & Technology","topic":"Nanocomposite Films for Food Packaging","field":"Materials Science","cited_by":55,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"McGill University","funders":"Natural Sciences and Engineering Research Council of Canada; Centre de Recherche sur les Systèmes Polymères et Composites à Haute Performance","keywords":"Food packaging; Food safety; Food science; Computer science; Business; Biotechnology; Chemistry; Biology","score_opus":0.01271752073493048,"score_gpt":0.29574154095369837,"score_spread":0.2830240202187679,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4408260900","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":[0.013681527,0.9188336,0.029831922,0.002676564,0.0016586626,0.00006550307,0.00019698928,0.00032063434,0.032734696],"genre_scores_gemma":[0.08737585,0.86874485,0.02943579,0.0020781802,0.00093182566,0.00013572673,0.00033409175,0.00009090397,0.01087276],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.99963236,0.000060637984,0.000027196735,0.00006468596,0.00015840019,0.000056736455],"domain_scores_gemma":[0.99979883,0.00007611226,0.000034555804,0.0000137027355,0.000058185964,0.000018611156],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0006441038,0.00075974735,0.0007076373,0.0007961497,0.0002901794,0.000883324,0.0005332327,0.0013650488,0.0039976477],"category_scores_gemma":[0.00043561312,0.00042330835,0.00075450307,0.000768699,0.00045010078,0.0021151246,0.0009734715,0.0017486414,0.0021052924],"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":[0.00014978166,0.00019439528,0.00044614272,0.022331405,0.00010615975,0.0011656795,0.000400417,0.0031711452,0.42089525,0.06276771,0.021886105,0.4664858],"study_design_scores_gemma":[0.000018147748,0.00045927492,0.0007835466,0.0012371276,0.00008016514,0.0013716602,0.00013027707,0.0030683745,0.11474214,0.012058857,0.865979,0.00007140133],"about_ca_topic_score_codex":0.00022843087,"about_ca_topic_score_gemma":0.00036381077,"teacher_disagreement_score":0.0039976477,"about_ca_system_score_codex":0.00044626815,"about_ca_system_score_gemma":0.00047231137,"threshold_uncertainty_score":0.013373494},"labels":[],"label_agreement":null},{"id":"W4408853845","doi":"10.1016/j.tifs.2025.104986","title":"Pectin-stabilized emulsions: Structure-emulsification relationships, covalent and non-covalent modifications, and future trends","year":2025,"lang":"en","type":"article","venue":"Trends in Food Science & Technology","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":59,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of British Columbia","funders":"National Natural Science Foundation of China","keywords":"Covalent bond; Emulsion; Pectin; Chemistry; Polymer science; Organic chemistry; Biochemistry","score_opus":0.029887879358519196,"score_gpt":0.2791806336720388,"score_spread":0.24929275431351963,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4408853845","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":[0.18002479,0.7966891,0.008409843,0.0068545337,0.00029705896,0.00004732901,0.00016549598,0.00008142467,0.007430438],"genre_scores_gemma":[0.4154508,0.56573385,0.007554826,0.0015870368,0.00056833075,0.00005390881,0.00029373445,0.00002307401,0.008734515],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.9998636,0.000021743503,0.000011654562,0.000039568884,0.00003973497,0.00002362257],"domain_scores_gemma":[0.9995548,0.00012049147,0.00012869539,0.000016478509,0.00013161772,0.00004781849],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0011483354,0.00033855587,0.00026763687,0.00032826082,0.00011105411,0.00078874716,0.0004131674,0.0006549934,0.0020068446],"category_scores_gemma":[0.00071143947,0.00016911459,0.00020489159,0.0005168427,0.00044315637,0.002143901,0.00024423862,0.00069565926,0.00045830174],"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":[0.0011895582,0.00068067334,0.0055602323,0.0031094342,0.00010501945,0.00037100064,0.00021593046,0.0022383954,0.3459065,0.012604735,0.0034159182,0.6246026],"study_design_scores_gemma":[0.00012877607,0.0066462345,0.036891595,0.0009647305,0.0003238906,0.0024345936,0.00097271067,0.0132230865,0.6038953,0.020557603,0.31381887,0.00014259758],"about_ca_topic_score_codex":0.0004574003,"about_ca_topic_score_gemma":0.0008558684,"teacher_disagreement_score":0.0020068446,"about_ca_system_score_codex":0.00058826356,"about_ca_system_score_gemma":0.0004534199,"threshold_uncertainty_score":0.006713629},"labels":[],"label_agreement":null},{"id":"W4409123995","doi":"10.1016/j.tifs.2025.104993","title":"Betaine: A comprehensive review on dietary sources, health benefits, mechanisms of action, and application","year":2025,"lang":"en","type":"review","venue":"Trends in Food Science & Technology","topic":"Diet and metabolism studies","field":"Medicine","cited_by":12,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Ministry of Agriculture","funders":"National Natural Science Foundation of China","keywords":"Betaine; Action (physics); Health benefits; Psychology; Environmental health; Medicine; Chemistry; Traditional medicine; Biochemistry; Physics","score_opus":0.0819913258659796,"score_gpt":0.3996185156634715,"score_spread":0.31762718979749194,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4409123995","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":[0.00009210662,0.99947053,0.000046173867,0.000065277054,0.000055563953,0.0000044759454,0.000047449514,0.000003492522,0.00021493075],"genre_scores_gemma":[0.0003566346,0.9991375,0.00015015573,0.000087798486,0.00005754748,0.0000051437582,0.000039718685,0.0000010261715,0.0001644091],"study_design_codex":"design_other","study_design_gemma":"systematic_review","domain_scores_codex":[0.99980277,0.00003598448,0.000048664675,0.000039985676,0.00005820917,0.000014481147],"domain_scores_gemma":[0.99968207,0.0001787443,0.00006692851,0.000008020953,0.000046875688,0.000017323358],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00061232084,0.0010701071,0.0024724924,0.0027120898,0.00024018671,0.0012327683,0.0008410577,0.000807337,0.005269243],"category_scores_gemma":[0.00085372914,0.00032058117,0.00093991205,0.0028353094,0.00032999853,0.0011616937,0.00073408894,0.0013527998,0.0013465387],"study_design_candidate":"systematic_review","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":[0.0003973299,0.00008990255,0.0002652315,0.09069408,0.00046382425,0.00017862146,0.00006741447,0.0002060093,0.0024428656,0.0013591481,0.016938077,0.88689744],"study_design_scores_gemma":[0.00014216751,0.00034064424,0.0025481358,0.02400531,0.0018639102,0.0012372176,0.00011730135,0.00009040794,0.0011054578,0.0017935412,0.9666927,0.0000631626],"about_ca_topic_score_codex":0.0014955628,"about_ca_topic_score_gemma":0.0028976859,"teacher_disagreement_score":0.005269243,"about_ca_system_score_codex":0.00035359987,"about_ca_system_score_gemma":0.0012198641,"threshold_uncertainty_score":0.017627299},"labels":[],"label_agreement":null},{"id":"W4409261892","doi":"10.1016/j.tifs.2025.105002","title":"The impact of dietary fat and fatty acid consumption on human health: A comprehensive review of meta-analyses and the Global Burden of Disease study 2021","year":2025,"lang":"en","type":"review","venue":"Trends in Food Science & Technology","topic":"Fatty Acid Research and Health","field":"Nursing","cited_by":11,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Princess Margaret Cancer Centre; University Health Network","funders":"Shanghai Shenkang Hospital Development Center; National Natural Science Foundation of China","keywords":"Consumption (sociology); Disease; Environmental health; Burden of disease; Medicine; Human health; Meta-analysis; Dietary fat; Internal medicine; Social science","score_opus":0.3398152170095841,"score_gpt":0.5510029090095767,"score_spread":0.2111876919999926,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4409261892","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":[0.00067901466,0.99817896,0.0003315685,0.00025893305,0.00009215863,0.0000622751,0.00030726282,0.000013150269,0.000076690616],"genre_scores_gemma":[0.0445757,0.9509336,0.002166964,0.0008507102,0.00027607585,0.0004361476,0.0006195973,0.000028288427,0.00011300542],"study_design_codex":"meta_analysis","study_design_gemma":"systematic_review","domain_scores_codex":[0.9771887,0.012817888,0.0055865613,0.001711034,0.0022488113,0.00044703553],"domain_scores_gemma":[0.95595855,0.033965506,0.0057612504,0.0013842662,0.0026539199,0.00027663627],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.03262944,0.0034709875,0.01765336,0.012223714,0.0005938808,0.0037483824,0.00212982,0.0023938266,0.0029817414],"category_scores_gemma":[0.06320844,0.0019443702,0.036878094,0.0146033615,0.00091486465,0.002084475,0.0022576216,0.0021048689,0.00030323147],"study_design_candidate":"systematic_review","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":[0.0006926226,0.000019540426,0.005670502,0.3991965,0.56224215,0.00013353305,0.000098888326,0.0009107018,0.00018635693,0.00037435396,0.0016612887,0.028813632],"study_design_scores_gemma":[0.00025955364,0.00013460689,0.006961597,0.072571635,0.9128081,0.00016250508,0.00006460283,0.00034440713,0.00014739105,0.0007460978,0.005755487,0.00004402208],"about_ca_topic_score_codex":0.009691034,"about_ca_topic_score_gemma":0.018375704,"teacher_disagreement_score":0.03262944,"about_ca_system_score_codex":0.0034152092,"about_ca_system_score_gemma":0.006130853,"threshold_uncertainty_score":0.17256308},"labels":[],"label_agreement":null},{"id":"W4409348390","doi":"10.1016/j.tifs.2025.105016","title":"Enzyme- and nanozyme-based food allergen detections: from natural biocatalysts to rational engineering approaches","year":2025,"lang":"en","type":"article","venue":"Trends in Food Science & Technology","topic":"Advanced Nanomaterials in Catalysis","field":"Materials Science","cited_by":9,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"McGill University","funders":"Fundamental Research Funds for the Central Universities; National Key Research and Development Program of China; National University's Basic Research Foundation of China","keywords":"Food allergens; Biochemical engineering; Natural (archaeology); Allergen; Enzyme; Chemistry; Environmental science; Biology; Biochemistry; Engineering; Allergy; Immunology","score_opus":0.021626822315504345,"score_gpt":0.26000327400695894,"score_spread":0.2383764516914546,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4409348390","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":[0.020396143,0.8762121,0.09029489,0.0018123485,0.0011051188,0.00026948232,0.00031719255,0.00034219687,0.009250421],"genre_scores_gemma":[0.07039657,0.85781485,0.06377264,0.0010563226,0.00031588296,0.00034193258,0.00051925913,0.00009024722,0.005692372],"study_design_codex":"bench_or_experimental","study_design_gemma":"theoretical_or_conceptual","domain_scores_codex":[0.99952185,0.00008446149,0.000053696516,0.000102077924,0.00018633851,0.000051563355],"domain_scores_gemma":[0.99980503,0.000059045386,0.000037732145,0.00001811835,0.000063547704,0.000016465541],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0010453585,0.0011810248,0.001101736,0.0013096662,0.00023326415,0.0011281074,0.00073217426,0.00091485423,0.00085175066],"category_scores_gemma":[0.0007383515,0.0006729955,0.00096485636,0.0011202012,0.00059206405,0.0015360862,0.0008348902,0.0018120472,0.0011203918],"study_design_candidate":"theoretical_or_conceptual","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":[0.00014457793,0.00029064895,0.0007209447,0.023397706,0.00029901642,0.0010576696,0.00036114352,0.005826572,0.5126841,0.03383243,0.0074733933,0.4139118],"study_design_scores_gemma":[0.00005097408,0.0006453232,0.00121811,0.0017832879,0.00023163365,0.0016656005,0.00019244757,0.006379069,0.3534362,0.011572576,0.62266415,0.0001605341],"about_ca_topic_score_codex":0.00057732913,"about_ca_topic_score_gemma":0.0010780103,"teacher_disagreement_score":0.0013096662,"about_ca_system_score_codex":0.000847592,"about_ca_system_score_gemma":0.00069003855,"threshold_uncertainty_score":0.006149769},"labels":[],"label_agreement":null},{"id":"W4409954289","doi":"10.1016/j.tifs.2025.105056","title":"AI-based low-altitude delivery fresh food supply Chain: Research progress and trends","year":2025,"lang":"en","type":"article","venue":"Trends in Food Science & Technology","topic":"IoT and Edge/Fog Computing","field":"Computer Science","cited_by":15,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"McGill University","funders":"National Key Research and Development Program of China; Fundamental Research Funds for the Central Universities; Jiangnan University","keywords":"Food delivery; Food supply; Fresh food; Low altitude; Business; Environmental science; Altitude (triangle); Food science; Agricultural science; Commerce; Biology; Mathematics","score_opus":0.03569441931130291,"score_gpt":0.3427035309789725,"score_spread":0.3070091116676696,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4409954289","genre_codex":"methods","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":[0.2455957,0.059882805,0.55200297,0.005779393,0.0021816515,0.0003345714,0.00078225764,0.0028595177,0.13058113],"genre_scores_gemma":[0.90376204,0.017037056,0.058038395,0.0008676283,0.00055911817,0.000082616825,0.0007897284,0.000059906157,0.018803507],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.99972636,0.000038655595,0.000012112011,0.00006452016,0.00012503384,0.000033341097],"domain_scores_gemma":[0.99944216,0.00014902155,0.00006403239,0.0000379527,0.00024309508,0.00006379049],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00030370595,0.00040083873,0.00030023427,0.00050481595,0.00039455324,0.0016794318,0.0012269323,0.0004930517,0.0041977908],"category_scores_gemma":[0.0006842979,0.000103826496,0.0002666479,0.0010336235,0.00026572082,0.0017322882,0.0006609266,0.00052111276,0.0010744608],"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":[0.0003912963,0.000528785,0.012953554,0.002015537,0.00021616482,0.00053840654,0.00063075125,0.044919524,0.045427695,0.037436526,0.019758604,0.83518314],"study_design_scores_gemma":[0.00005381108,0.0010316053,0.016231028,0.00038352993,0.0002755989,0.0007097436,0.00255173,0.7198962,0.02466229,0.034562808,0.19953386,0.00010776477],"about_ca_topic_score_codex":0.002746611,"about_ca_topic_score_gemma":0.0022739982,"teacher_disagreement_score":0.0041977908,"about_ca_system_score_codex":0.00051706395,"about_ca_system_score_gemma":0.0007372051,"threshold_uncertainty_score":0.0140429735},"labels":[],"label_agreement":null},{"id":"W4410329388","doi":"10.1016/j.tifs.2025.105077","title":"Luminescence-based techniques to monitor pre-, post-harvest and processing changes in fresh produce and derivatives: Principles, applications and trends","year":2025,"lang":"en","type":"article","venue":"Trends in Food Science & Technology","topic":"GABA and Rice Research","field":"Agricultural and Biological Sciences","cited_by":2,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Guelph","funders":"Natural Sciences and Engineering Research Council of Canada; Arrell Food Institute, University of Guelph; Canada Foundation for Innovation; Ontario Agri-Food Innovation Alliance; University of Guelph","keywords":"Luminescence; Computer science; Materials science; Environmental science; Nanotechnology; Optoelectronics","score_opus":0.03189930123326035,"score_gpt":0.3154961523281795,"score_spread":0.28359685109491917,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4410329388","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":[0.06069789,0.6112879,0.2808626,0.008142497,0.0009276841,0.00036729875,0.0012692701,0.0012217707,0.035223182],"genre_scores_gemma":[0.3492221,0.45104495,0.17406534,0.004684088,0.0009486396,0.0008287709,0.0011060943,0.0003448396,0.01775509],"study_design_codex":"bench_or_experimental","study_design_gemma":"not_applicable","domain_scores_codex":[0.9991033,0.00012683138,0.00003713834,0.00028557883,0.00037947128,0.00006766778],"domain_scores_gemma":[0.9989114,0.00048021,0.00015906223,0.000064229025,0.00033822618,0.000046933717],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0021101485,0.0007016814,0.0006152024,0.0017786862,0.0004083846,0.0016355491,0.0010495855,0.001454648,0.0020105785],"category_scores_gemma":[0.00134295,0.00045518004,0.0008368607,0.0015488651,0.0012473196,0.0022758956,0.00092323555,0.0024129637,0.0008932018],"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":[0.00030506984,0.00033072915,0.0052006417,0.00986421,0.00013937362,0.0004677637,0.00071433955,0.004323141,0.511998,0.036507815,0.011965207,0.41818377],"study_design_scores_gemma":[0.000043984735,0.0011239966,0.0065896087,0.0019892254,0.00020584928,0.0023716993,0.0007769716,0.0145820165,0.56175643,0.020828204,0.38948298,0.00024900972],"about_ca_topic_score_codex":0.0009674357,"about_ca_topic_score_gemma":0.0009834971,"teacher_disagreement_score":0.0021101485,"about_ca_system_score_codex":0.0014602073,"about_ca_system_score_gemma":0.0008082415,"threshold_uncertainty_score":0.011159718},"labels":[],"label_agreement":null},{"id":"W4410720561","doi":"10.1016/j.tifs.2025.105105","title":"New insights into the connection between food and mood: Unlock the science-backed benefits of dietary bioactive components toward emotional wellbeing","year":2025,"lang":"en","type":"article","venue":"Trends in Food Science & Technology","topic":"Diet and metabolism studies","field":"Medicine","cited_by":12,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"McGill University","funders":"Hong Kong Baptist University","keywords":"Mood; Connection (principal bundle); Psychology; Social psychology; Engineering","score_opus":0.044503733979834995,"score_gpt":0.30254936448951164,"score_spread":0.25804563050967666,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4410720561","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":[0.14146313,0.66584104,0.021822967,0.11846793,0.005675514,0.0000684597,0.0007314056,0.00011241483,0.04581715],"genre_scores_gemma":[0.50331575,0.44512776,0.013505013,0.025208294,0.00597287,0.00009282481,0.000237966,0.00006467356,0.006474842],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.9996278,0.00010888006,0.000023889575,0.00009066627,0.000107920925,0.000040804567],"domain_scores_gemma":[0.9984902,0.0008748313,0.00018230607,0.00012716847,0.00020015759,0.00012517995],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0013799052,0.0005901148,0.0008226897,0.000866182,0.0005364927,0.003441239,0.00046829347,0.0013629509,0.0054590805],"category_scores_gemma":[0.002214699,0.00022506414,0.0006016418,0.0005775991,0.0038252834,0.0035415005,0.0019177848,0.0034429026,0.0005552666],"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":[0.0018358075,0.0007274257,0.021913491,0.005972472,0.0006878306,0.00070067885,0.0041205892,0.0007153473,0.067260005,0.12798315,0.011367252,0.75671595],"study_design_scores_gemma":[0.00021403332,0.001958198,0.1407143,0.006005825,0.00070152926,0.0012152022,0.009827109,0.0015764761,0.0140541075,0.5615198,0.2619541,0.00025924103],"about_ca_topic_score_codex":0.0008509467,"about_ca_topic_score_gemma":0.0023521907,"teacher_disagreement_score":0.0054590805,"about_ca_system_score_codex":0.00055773894,"about_ca_system_score_gemma":0.0010059442,"threshold_uncertainty_score":0.018262386},"labels":[],"label_agreement":null},{"id":"W4410736073","doi":"10.1016/j.tifs.2025.105108","title":"Modern smart sensing technologies in the fruit supply chain: contributions, challenges, and future prospects","year":2025,"lang":"en","type":"article","venue":"Trends in Food Science & Technology","topic":"Spectroscopy and Chemometric Analyses","field":"Chemistry","cited_by":5,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Ministry of Agriculture","funders":"National Natural Science Foundation of China","keywords":"Supply chain; Computer science; Business; Marketing","score_opus":0.018380183111957177,"score_gpt":0.29275430969390753,"score_spread":0.2743741265819504,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4410736073","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":[0.020839155,0.8285265,0.06623258,0.058831345,0.0024298006,0.000072171475,0.00017448426,0.0002688768,0.022625057],"genre_scores_gemma":[0.1549389,0.758672,0.0612282,0.007044584,0.0057754265,0.00012708659,0.000260081,0.00006315022,0.011890617],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.9986665,0.0003723954,0.0000691001,0.00024948534,0.00046582666,0.00017673319],"domain_scores_gemma":[0.99644524,0.0017975731,0.00030705697,0.00019553163,0.00093623827,0.00031831005],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0049222535,0.0009198542,0.0010334605,0.0010505168,0.0005276801,0.0043734056,0.0017624098,0.0030374352,0.0067409337],"category_scores_gemma":[0.0024367918,0.0003842631,0.0007252828,0.0016311636,0.0023701477,0.0093069915,0.0022788392,0.0025076915,0.0014994743],"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":[0.00029732313,0.0004104846,0.005012101,0.004596964,0.00012032328,0.00026211186,0.00053550326,0.0042695976,0.024039071,0.0818176,0.02127043,0.8573685],"study_design_scores_gemma":[0.00005213247,0.0010280316,0.005043143,0.0035960176,0.00019866414,0.0015001142,0.004463437,0.032030255,0.02421233,0.21402594,0.71360093,0.00024897757],"about_ca_topic_score_codex":0.0007424859,"about_ca_topic_score_gemma":0.0015109363,"teacher_disagreement_score":0.0067409337,"about_ca_system_score_codex":0.0010290223,"about_ca_system_score_gemma":0.0022753216,"threshold_uncertainty_score":0.026031673},"labels":[],"label_agreement":null},{"id":"W4410799560","doi":"10.1016/j.tifs.2025.105114","title":"Biosynthesis of hydroxytyrosol and its applications as a promising antioxidant","year":2025,"lang":"en","type":"article","venue":"Trends in Food Science & Technology","topic":"Edible Oils Quality and Analysis","field":"Chemistry","cited_by":5,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Calgary","funders":"Zhejiang University of Technology; Natural Science Foundation of Zhejiang Province; National Natural Science Foundation of China","keywords":"Hydroxytyrosol; Antioxidant; Biosynthesis; Computational biology; Biochemical engineering; Biotechnology; Chemistry; Biochemistry; Biology; Engineering; Polyphenol; Enzyme","score_opus":0.018716070609646175,"score_gpt":0.3122054808164776,"score_spread":0.2934894102068314,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4410799560","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":[0.91967344,0.047652625,0.024531756,0.0013042889,0.00025248082,0.000070138216,0.0007430062,0.00013964702,0.005632605],"genre_scores_gemma":[0.9766278,0.011371549,0.007238689,0.00011608805,0.000040053284,0.00001772269,0.0006717518,0.000022140523,0.0038941503],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999232,0.000013727252,0.000005885769,0.000021292492,0.000016734903,0.000019194293],"domain_scores_gemma":[0.99986184,0.0000109404655,0.00003075463,0.0000142955205,0.000035188834,0.00004702221],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00031910776,0.0003948885,0.0001833248,0.00025157243,0.00014940597,0.0006334296,0.00025608847,0.00048190964,0.0005781157],"category_scores_gemma":[0.000142043,0.0001272591,0.00030910477,0.00021590269,0.0002477338,0.0005778499,0.00033490828,0.0005569309,0.0002752017],"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":[0.00015540482,0.000042101296,0.00026723713,0.00010006169,0.000011666905,0.00008876184,0.000031133473,0.0002791496,0.9906474,0.0009634717,0.00009420917,0.0073194345],"study_design_scores_gemma":[0.0000116962765,0.00031057614,0.0009331895,0.000012218039,0.00002401058,0.00011939467,0.00004343564,0.0005228029,0.9851364,0.00033681904,0.012540528,0.000008879917],"about_ca_topic_score_codex":0.0005136296,"about_ca_topic_score_gemma":0.0006786521,"teacher_disagreement_score":0.0006334296,"about_ca_system_score_codex":0.00047348003,"about_ca_system_score_gemma":0.00031585761,"threshold_uncertainty_score":0.0034353733},"labels":[],"label_agreement":null},{"id":"W4410799680","doi":"10.1016/j.tifs.2025.105113","title":"Sequence based characterization of microbial communities in food: The panacea for smart detection of food microbes or dirty deeds done dirt cheap?","year":2025,"lang":"en","type":"article","venue":"Trends in Food Science & Technology","topic":"Probiotics and Fermented Foods","field":"Agricultural and Biological Sciences","cited_by":10,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Alberta","funders":"Canada Research Chairs","keywords":"Panacea (medicine); Dirt; Biology; Business; Ecology; Medicine","score_opus":0.037428211736277334,"score_gpt":0.2607204838353935,"score_spread":0.22329227209911615,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4410799680","genre_codex":"review","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":[0.136066,0.43710217,0.3931638,0.010491911,0.0015723,0.00029022255,0.005094816,0.0009908488,0.015227835],"genre_scores_gemma":[0.3030979,0.2829725,0.39585045,0.0054158755,0.0016144718,0.00039156803,0.004425626,0.00023676777,0.005994831],"study_design_codex":"bench_or_experimental","study_design_gemma":"not_applicable","domain_scores_codex":[0.99917525,0.00018521497,0.000042679912,0.00021435661,0.00033435263,0.000048119993],"domain_scores_gemma":[0.9990771,0.0003305235,0.00018872487,0.000073635485,0.00026113144,0.000068783454],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.001340494,0.0005736929,0.0010258773,0.0014416175,0.00021560646,0.0010655752,0.0005026495,0.0011540882,0.0010148663],"category_scores_gemma":[0.0012242753,0.00021422247,0.0005188331,0.0010097456,0.0008715708,0.0017457047,0.00065099855,0.0011828966,0.00070492073],"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":[0.00017731373,0.00007612537,0.00838304,0.008775244,0.00020277653,0.00023729734,0.00032771652,0.0024723555,0.54839426,0.012895102,0.004352701,0.41370618],"study_design_scores_gemma":[0.00004193068,0.0011318581,0.046687156,0.0038602964,0.0004071224,0.0040847873,0.0018140401,0.01763641,0.47485837,0.06391332,0.38519615,0.0003685843],"about_ca_topic_score_codex":0.00069078436,"about_ca_topic_score_gemma":0.0008055941,"teacher_disagreement_score":0.0014416175,"about_ca_system_score_codex":0.00032433658,"about_ca_system_score_gemma":0.0007581305,"threshold_uncertainty_score":0.007089317},"labels":[],"label_agreement":null},{"id":"W4411112236","doi":"10.1016/j.tifs.2025.105130","title":"Commercial and regulatory frameworks for postbiotics: an industry-oriented scientific perspective for non-viable microbial ingredients conferring beneficial physiological effects","year":2025,"lang":"en","type":"article","venue":"Trends in Food Science & Technology","topic":"Probiotics and Fermented Foods","field":"Agricultural and Biological Sciences","cited_by":49,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Osta Bio Technologies (Canada); University of Guelph","funders":"","keywords":"Perspective (graphical); Business; Biochemical engineering; Biotechnology; Biology; Computer science; Engineering","score_opus":0.01872524598622795,"score_gpt":0.29044232921258695,"score_spread":0.271717083226359,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4411112236","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":[0.023682281,0.091301024,0.39501727,0.35797107,0.0056889583,0.00065224414,0.00034946192,0.00025378715,0.12508392],"genre_scores_gemma":[0.5024245,0.054408614,0.37932587,0.045049246,0.0044834656,0.0020462251,0.00055309787,0.00027754938,0.0114315115],"study_design_codex":"theoretical_or_conceptual","study_design_gemma":"theoretical_or_conceptual","domain_scores_codex":[0.9521117,0.027382633,0.0033903352,0.0043742615,0.010805266,0.0019357159],"domain_scores_gemma":[0.93056303,0.04502266,0.0066628945,0.004793706,0.011065493,0.001892226],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.08191317,0.0023847816,0.0018651978,0.008471121,0.006885815,0.023759998,0.005539195,0.011911271,0.003090488],"category_scores_gemma":[0.04118548,0.000733596,0.0022003225,0.0073213847,0.043779787,0.022331135,0.00818439,0.014282566,0.0008907511],"study_design_candidate":"theoretical_or_conceptual","study_design_consensus":"theoretical_or_conceptual","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00002215733,0.000042749554,0.00024262503,0.00041326336,0.000008823114,0.00009044895,0.0028676644,0.0005112772,0.00042057256,0.9783886,0.002258391,0.014733351],"study_design_scores_gemma":[0.000013970696,0.00009077689,0.0006705759,0.0020932427,0.000039084603,0.00018276175,0.0064308518,0.001432529,0.0011279986,0.8238497,0.16401942,0.00004913269],"about_ca_topic_score_codex":0.0033611325,"about_ca_topic_score_gemma":0.0027944045,"teacher_disagreement_score":0.08191317,"about_ca_system_score_codex":0.01418221,"about_ca_system_score_gemma":0.02591115,"threshold_uncertainty_score":0.43320346},"labels":[],"label_agreement":null},{"id":"W4411968051","doi":"10.1016/j.tifs.2025.105163","title":"Cellulose nanocrystals for functional food packaging: Enhancing performance and enabling intelligence","year":2025,"lang":"en","type":"article","venue":"Trends in Food Science & Technology","topic":"Advanced Cellulose Research Studies","field":"Materials Science","cited_by":18,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of New Brunswick","funders":"","keywords":"Nanocrystal; Cellulose; Nanotechnology; Food packaging; Materials science; Business; Chemical engineering; Chemistry; Food science; Engineering","score_opus":0.03855961755037673,"score_gpt":0.3185451055769397,"score_spread":0.279985488026563,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4411968051","genre_codex":"empirical","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":[0.80821055,0.051003937,0.05638508,0.002861698,0.0009993128,0.00013406215,0.00040747,0.00044672648,0.07955123],"genre_scores_gemma":[0.9543534,0.012203105,0.018995248,0.00044310009,0.00013305724,0.000051437313,0.00022328206,0.000058632268,0.013538616],"study_design_codex":"bench_or_experimental","study_design_gemma":"not_applicable","domain_scores_codex":[0.9999083,0.000012096437,0.000003959736,0.000021233998,0.00003193406,0.000022455994],"domain_scores_gemma":[0.9999218,0.000022717362,0.000013073968,0.0000066061884,0.000023342993,0.000012372697],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00020984767,0.0002806944,0.00016240204,0.00012430154,0.00011833168,0.0006534639,0.00022539355,0.0005317453,0.0013996277],"category_scores_gemma":[0.00021059612,0.00010942561,0.00015496124,0.00012872425,0.00014968103,0.0008730149,0.00023921771,0.0004510214,0.00047746344],"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":[0.00013727884,0.000078995094,0.0002937177,0.00038094667,0.000019748057,0.0001550496,0.000065833134,0.00074031285,0.9384704,0.012393487,0.0019421139,0.045321997],"study_design_scores_gemma":[0.000016855314,0.00027784298,0.0005890451,0.000034292425,0.000021463293,0.00019301497,0.00006468719,0.0085379975,0.9603271,0.0013302382,0.028590849,0.000016697864],"about_ca_topic_score_codex":0.00042678378,"about_ca_topic_score_gemma":0.00056609116,"teacher_disagreement_score":0.0013996277,"about_ca_system_score_codex":0.00032494383,"about_ca_system_score_gemma":0.00015600765,"threshold_uncertainty_score":0.004682243},"labels":[],"label_agreement":null},{"id":"W4412559308","doi":"10.1016/j.tifs.2025.105183","title":"Innovations in active food packaging: Harnessing waste valorization and irradiation-assisted functionalization for sustainable food preservation","year":2025,"lang":"en","type":"article","venue":"Trends in Food Science & Technology","topic":"Nanocomposite Films for Food Packaging","field":"Materials Science","cited_by":6,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Institut National de la Recherche Scientifique","funders":"Natural Sciences and Engineering Research Council of Canada; International Atomic Energy Agency","keywords":"Surface modification; Food waste; Business; Food packaging; Waste management; Sustainability; Sustainable agriculture; Environmental science; Food science; Chemistry; Engineering; Chemical engineering","score_opus":0.022893922767826518,"score_gpt":0.28998743872522614,"score_spread":0.2670935159573996,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4412559308","genre_codex":"empirical","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":[0.7362046,0.09362469,0.135752,0.002142941,0.0009928037,0.00011171077,0.0002663277,0.0006165855,0.030288337],"genre_scores_gemma":[0.9291948,0.026793774,0.033619225,0.0004632528,0.00016301265,0.000056958488,0.00020009236,0.000086887776,0.009422032],"study_design_codex":"bench_or_experimental","study_design_gemma":"not_applicable","domain_scores_codex":[0.9998554,0.000023108858,0.00000826241,0.000042827738,0.000041208605,0.0000291696],"domain_scores_gemma":[0.99993205,0.000019334639,0.00001652876,0.000009343016,0.000014974658,0.0000076677625],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00038766547,0.00051808293,0.00023166079,0.0002473043,0.00015445246,0.0006402538,0.0005050674,0.0006916311,0.0016100769],"category_scores_gemma":[0.00019527899,0.00024176722,0.00036057888,0.00029224556,0.00036376916,0.001435323,0.00046577613,0.0010869183,0.0004966557],"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":[0.000047570684,0.00006769816,0.0001731434,0.0005244919,0.000016824217,0.000093089235,0.00008121323,0.0003902753,0.9616658,0.0059532216,0.0003561383,0.030630557],"study_design_scores_gemma":[0.000009407112,0.00046231682,0.00052897626,0.000040322335,0.000024352441,0.0002735807,0.000057256333,0.0021344374,0.9747661,0.0015104922,0.020176485,0.000016271868],"about_ca_topic_score_codex":0.000093223505,"about_ca_topic_score_gemma":0.00021503653,"teacher_disagreement_score":0.0016100769,"about_ca_system_score_codex":0.0002244044,"about_ca_system_score_gemma":0.00014956176,"threshold_uncertainty_score":0.0053862333},"labels":[],"label_agreement":null},{"id":"W4412979836","doi":"10.1016/j.tifs.2025.105207","title":"Non-destructive testing techniques (NDTTs) for microbial contamination in cheese: A review","year":2025,"lang":"en","type":"review","venue":"Trends in Food Science & Technology","topic":"Identification and Quantification in Food","field":"Biochemistry, Genetics and Molecular Biology","cited_by":5,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Guelph","funders":"Canada First Research Excellence Fund","keywords":"Contamination; Environmental science; Environmental chemistry; Food science; Biochemical engineering; Biology; Chemistry; Engineering; Ecology","score_opus":0.05441519288765273,"score_gpt":0.3903110637500637,"score_spread":0.33589587086241096,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4412979836","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":[0.0007677442,0.9963517,0.0014550716,0.0001762398,0.00017271355,0.000016843507,0.000035396344,0.000020436271,0.0010037749],"genre_scores_gemma":[0.004647656,0.99191487,0.0023444141,0.00019674854,0.00021962203,0.000029461764,0.00007260865,0.000006481631,0.0005680986],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.9989015,0.00011962902,0.00015282758,0.00022336899,0.0005556712,0.00004712256],"domain_scores_gemma":[0.9982174,0.0011009335,0.00024300496,0.000042565178,0.00036335085,0.000032799195],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0013611853,0.00112986,0.0011198432,0.0032312418,0.00026945525,0.0011402767,0.0010133388,0.001123375,0.0015918904],"category_scores_gemma":[0.0014978667,0.0004518672,0.0010454276,0.0027082104,0.0007231299,0.0014593244,0.0005761654,0.0009900107,0.00095185795],"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":[0.00008358889,0.00014482756,0.001099041,0.051695183,0.00014652872,0.00046324974,0.00016717645,0.00066405954,0.0177015,0.0026873031,0.008673124,0.91647446],"study_design_scores_gemma":[0.000018710172,0.0008098655,0.006451721,0.0104924645,0.00047262534,0.006049483,0.00042713823,0.0014621137,0.02668545,0.0026410648,0.94432104,0.0001683665],"about_ca_topic_score_codex":0.0011080607,"about_ca_topic_score_gemma":0.0010285935,"teacher_disagreement_score":0.0032312418,"about_ca_system_score_codex":0.0003751041,"about_ca_system_score_gemma":0.00080636976,"threshold_uncertainty_score":0.007198751},"labels":[],"label_agreement":null},{"id":"W4413049177","doi":"10.1016/j.tifs.2025.105210","title":"The prospects of replacing the sensory coffee quality assessment methods with objective, instrument-based approaches: A review","year":2025,"lang":"en","type":"review","venue":"Trends in Food Science & Technology","topic":"Coffee research and impacts","field":"Medicine","cited_by":4,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Dalhousie University","funders":"","keywords":"Quality (philosophy); Sensory system; Psychology; Neuroscience; Epistemology","score_opus":0.2537330103997149,"score_gpt":0.5102062009685953,"score_spread":0.25647319056888035,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4413049177","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":[0.000063281186,0.99924743,0.00012246583,0.00020984298,0.00009310581,0.0000053466442,0.000030531955,0.0000042130223,0.00022382941],"genre_scores_gemma":[0.00033576964,0.99898654,0.0003221036,0.00015381578,0.00006703341,0.000005101201,0.000025354866,9.985091e-7,0.00010329273],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.9994881,0.00010637079,0.00009384405,0.000103036175,0.00017651326,0.000032151584],"domain_scores_gemma":[0.9977894,0.0012988821,0.00027317414,0.00004534858,0.00049920013,0.00009395217],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0024785073,0.0010463344,0.0028936656,0.003417276,0.00026494672,0.0017844891,0.0012855466,0.0013293909,0.004596411],"category_scores_gemma":[0.0025793223,0.00036508657,0.0013384256,0.0032799777,0.0005492148,0.001865764,0.000948104,0.001586465,0.0012788196],"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":[0.00010921043,0.00008366279,0.00027376643,0.0888095,0.00037556328,0.00011522563,0.000057277455,0.0002444879,0.0016864081,0.0023206354,0.0117426505,0.89418155],"study_design_scores_gemma":[0.000055854005,0.00025715222,0.0024105287,0.03147824,0.0019110633,0.0006043571,0.00019283484,0.00017528233,0.0008954475,0.0023765552,0.95957637,0.00006626903],"about_ca_topic_score_codex":0.0029252614,"about_ca_topic_score_gemma":0.006170372,"teacher_disagreement_score":0.004596411,"about_ca_system_score_codex":0.0007838163,"about_ca_system_score_gemma":0.003012485,"threshold_uncertainty_score":0.015376508},"labels":[],"label_agreement":null},{"id":"W4413354530","doi":"10.1016/j.tifs.2025.105239","title":"Recent advances in the detection of per- and polyfluoroalkyl substances (PFAS) in food: A review of optical sensors, electrochemical sensors, and biosensors","year":2025,"lang":"en","type":"article","venue":"Trends in Food Science & Technology","topic":"Per- and polyfluoroalkyl substances research","field":"Environmental Science","cited_by":12,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"McGill University","funders":"National Natural Science Foundation of China; Canada Research Chairs; McGill University","keywords":"Biosensor; Nanotechnology; Environmental science; Materials science","score_opus":0.013268252021127979,"score_gpt":0.29825179493680587,"score_spread":0.2849835429156779,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4413354530","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":[0.001157106,0.99492985,0.0023691077,0.0003688896,0.00022408174,0.000007991728,0.000024238985,0.000020388374,0.0008984314],"genre_scores_gemma":[0.005081016,0.9893288,0.0036512245,0.00054906483,0.00055650296,0.000015271415,0.00005716879,0.0000063472376,0.0007546428],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.99922967,0.000102650025,0.00007147875,0.00022913395,0.000312877,0.000054192315],"domain_scores_gemma":[0.99851686,0.00075570826,0.00020991266,0.000048613627,0.00040199296,0.00006701755],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.001636504,0.0013246861,0.0016102154,0.0024397192,0.00029944212,0.0012035284,0.0010658584,0.0012478443,0.0010557234],"category_scores_gemma":[0.0013475823,0.00054899394,0.0007607054,0.0029542276,0.0006131332,0.002319889,0.00068397576,0.00135894,0.00081353675],"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":[0.00022468466,0.00020021254,0.0012218998,0.023065003,0.00021713496,0.00031049357,0.00014214862,0.00071542215,0.06344298,0.003606771,0.008794327,0.8980589],"study_design_scores_gemma":[0.000036799895,0.0009957704,0.0045312783,0.0027824496,0.0007273626,0.003543907,0.00039494343,0.0018285073,0.08035434,0.005287413,0.89931643,0.00020076077],"about_ca_topic_score_codex":0.0007488143,"about_ca_topic_score_gemma":0.0015267034,"teacher_disagreement_score":0.0024397192,"about_ca_system_score_codex":0.00060037296,"about_ca_system_score_gemma":0.0008565794,"threshold_uncertainty_score":0.008654773},"labels":[],"label_agreement":null},{"id":"W4413583921","doi":"10.1016/j.tifs.2025.105253","title":"Evaluating the impact of improved seeds and crop protection products on food affordability, accessibility, and safety: A Canadian perspective","year":2025,"lang":"en","type":"article","venue":"Trends in Food Science & Technology","topic":"Genetically Modified Organisms Research","field":"Agricultural and Biological Sciences","cited_by":0,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":true,"ca_institutions":"University of Guelph; University of Saskatchewan; Agriculture and Agri-Food Canada","funders":"","keywords":"Food safety; Crop protection; Business; Perspective (graphical); Crop; Agricultural economics; Environmental planning; Agroforestry; Geography; Economics; Environmental science; Food science; Computer science; Forestry; Biology","score_opus":0.0723684828242817,"score_gpt":0.37282476492671335,"score_spread":0.30045628210243164,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4413583921","genre_codex":"other","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":[0.26991838,0.15109238,0.011565182,0.16273777,0.001095298,0.00057519396,0.007945746,0.00020820287,0.39486182],"genre_scores_gemma":[0.8323741,0.11968834,0.016528446,0.011615814,0.00023666603,0.00012109467,0.0018789922,0.00007891942,0.01747758],"study_design_codex":"design_other","study_design_gemma":"observational","domain_scores_codex":[0.9934442,0.0012783749,0.00020408694,0.00043656066,0.003736246,0.00090055115],"domain_scores_gemma":[0.9860574,0.0019667353,0.0007638088,0.00020459053,0.010056695,0.00095069373],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0079456465,0.0009608782,0.00092561194,0.0031383738,0.0026740436,0.0047882157,0.002094568,0.0015419752,0.0053029615],"category_scores_gemma":[0.009767582,0.00025267265,0.001347019,0.004327851,0.0026168097,0.0012670102,0.0015086541,0.0019830104,0.00022665209],"study_design_candidate":"observational","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":[0.0020506706,0.00095667056,0.13607247,0.0046737096,0.0015594678,0.0012103809,0.0035791625,0.028226009,0.020035543,0.14437641,0.06897443,0.5882851],"study_design_scores_gemma":[0.00032133775,0.0022048256,0.45121738,0.0050862804,0.0039013708,0.0005355652,0.014826846,0.009757642,0.015515281,0.031362016,0.46472737,0.00054415065],"about_ca_topic_score_codex":0.98871607,"about_ca_topic_score_gemma":0.9939173,"teacher_disagreement_score":0.07912311,"about_ca_system_score_codex":0.07912311,"about_ca_system_score_gemma":0.15391836,"threshold_uncertainty_score":0.57408106},"labels":[],"label_agreement":null},{"id":"W4413758263","doi":"10.1016/j.tifs.2025.105261","title":"Uncertain times require new thinking for agri-food science to ensure food security and nutrition for all","year":2025,"lang":"en","type":"article","venue":"Trends in Food Science & Technology","topic":"Agriculture Sustainability and Environmental Impact","field":"Environmental Science","cited_by":1,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Waterloo; University of Guelph","funders":"","keywords":"Food security; Business; Environmental science; Agriculture; Biology; Ecology","score_opus":0.015312366140163939,"score_gpt":0.2895620054752278,"score_spread":0.27424963933506386,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4413758263","genre_codex":"commentary","genre_gemma":"commentary","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"commentary","genre_consensus":"commentary","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.014081882,0.04143864,0.040500563,0.7688408,0.026254427,0.000050662904,0.0007091053,0.00024209252,0.10788192],"genre_scores_gemma":[0.5726621,0.056365862,0.047191754,0.26118952,0.02204601,0.0002703693,0.0007682539,0.00042882367,0.03907728],"study_design_codex":"theoretical_or_conceptual","study_design_gemma":"theoretical_or_conceptual","domain_scores_codex":[0.996662,0.0010466275,0.0001809157,0.0005188265,0.0012147432,0.00037687985],"domain_scores_gemma":[0.97516644,0.011960099,0.0024440032,0.0013499538,0.0047848704,0.004294508],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.009000327,0.00083620223,0.0009251279,0.0008649382,0.0036390957,0.012196149,0.001727888,0.006645421,0.022197803],"category_scores_gemma":[0.025662284,0.0004344267,0.0006651988,0.0009718858,0.011764386,0.028194027,0.0046398304,0.012232024,0.003714147],"study_design_candidate":"theoretical_or_conceptual","study_design_consensus":"theoretical_or_conceptual","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00025505127,0.00012109465,0.0035680828,0.001010307,0.00014202879,0.0006303532,0.0040354934,0.0026177322,0.0026189107,0.67214733,0.21074902,0.10210457],"study_design_scores_gemma":[0.000010823043,0.000030730764,0.001214763,0.00038181845,0.000022854158,0.00018218136,0.006902221,0.0007914748,0.00041480619,0.66346884,0.3265071,0.00007243392],"about_ca_topic_score_codex":0.0034600315,"about_ca_topic_score_gemma":0.007832416,"teacher_disagreement_score":0.022197803,"about_ca_system_score_codex":0.006112463,"about_ca_system_score_gemma":0.006086348,"threshold_uncertainty_score":0.0742591},"labels":[],"label_agreement":null},{"id":"W4413821278","doi":"10.1016/j.tifs.2025.105272","title":"Domain knowledge, just evaluation, and robust data standards are required to advance AI in food science","year":2025,"lang":"en","type":"article","venue":"Trends in Food Science & Technology","topic":"Genetics, Bioinformatics, and Biomedical Research","field":"Biochemistry, Genetics and Molecular Biology","cited_by":9,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"International Union of Food Science and Technology","funders":"Ministry of Education - Singapore; National University of Singapore","keywords":"Domain (mathematical analysis); Computer science; Domain knowledge; Data science; Artificial intelligence; Mathematics","score_opus":0.05364608394273704,"score_gpt":0.40322086940432805,"score_spread":0.34957478546159104,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4413821278","genre_codex":"methods","genre_gemma":"review","domain_codex":null,"domain_gemma":"methods","model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"review","genre_consensus":null,"domain_candidate":"methods","domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.0041411896,0.007657214,0.8340207,0.12124892,0.0022804486,0.0011902208,0.0019841413,0.005346015,0.022131113],"genre_scores_gemma":[0.054573886,0.0047128676,0.9088268,0.019729331,0.0016501663,0.0012071332,0.0050232722,0.001060245,0.0032163123],"study_design_codex":"design_other","study_design_gemma":"theoretical_or_conceptual","domain_scores_codex":[0.8975324,0.04702745,0.011009235,0.00742892,0.035431005,0.0015709103],"domain_scores_gemma":[0.4601413,0.26257837,0.018900568,0.14454676,0.10592611,0.007906868],"candidate_categories":["metaresearch"],"consensus_categories":[],"category_scores_codex":[0.17009044,0.0018724173,0.0029957355,0.006831405,0.0025787912,0.02184735,0.008971996,0.0074409377,0.0062357453],"category_scores_gemma":[0.33427224,0.0014471303,0.0021062803,0.004300727,0.01118843,0.04809546,0.013220078,0.018530466,0.006614039],"study_design_candidate":"theoretical_or_conceptual","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":[0.00037844628,0.00081862544,0.0049104034,0.003427065,0.00048959017,0.00016718659,0.0010530533,0.0080184415,0.0069538252,0.34055704,0.090035595,0.5431908],"study_design_scores_gemma":[0.00009457618,0.00019316221,0.001718662,0.0024082256,0.00014052943,0.00022592538,0.0008901474,0.017099362,0.0051148687,0.7864434,0.18548211,0.00018901595],"about_ca_topic_score_codex":0.0040794513,"about_ca_topic_score_gemma":0.0031775937,"teacher_disagreement_score":0.82990956,"about_ca_system_score_codex":0.0050878297,"about_ca_system_score_gemma":0.017187903,"threshold_uncertainty_score":0.89953494},"labels":[],"label_agreement":null},{"id":"W4415211200","doi":"10.1016/j.tifs.2025.105387","title":"Harnessing the application of functional polysaccharides in food packaging","year":2025,"lang":"en","type":"article","venue":"Trends in Food Science & Technology","topic":"Nanocomposite Films for Food Packaging","field":"Materials Science","cited_by":3,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Ministry of Agriculture","funders":"Key Research and Development Projects of Shaanxi Province; Shaanxi University of Chinese Medicine; Shaanxi Science and Technology Association; National Natural Science Foundation of China","keywords":"Active packaging; Food packaging; Food spoilage; Polysaccharide; Chemical modification; Food industry","score_opus":0.018220979077894467,"score_gpt":0.28542024135332644,"score_spread":0.267199262275432,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4415211200","genre_codex":"empirical","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":[0.8226633,0.058680315,0.081820145,0.0021570483,0.0008317932,0.00012244315,0.00022096168,0.0003802592,0.033123747],"genre_scores_gemma":[0.9582948,0.021154484,0.016540457,0.00033177476,0.0001085184,0.000032076816,0.00007813753,0.000028060464,0.003431713],"study_design_codex":"bench_or_experimental","study_design_gemma":"not_applicable","domain_scores_codex":[0.9999199,0.000014237709,0.0000036560928,0.00001081781,0.00003152487,0.000019932626],"domain_scores_gemma":[0.99992406,0.0000197285,0.000016465397,0.0000071544764,0.000016666763,0.00001593852],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0002042524,0.00039715858,0.000150192,0.00025862115,0.00011925397,0.0005525753,0.00029779604,0.00042593817,0.0011187328],"category_scores_gemma":[0.00022085449,0.00012977145,0.00025900314,0.0002826195,0.00027091842,0.00073372736,0.00056736136,0.0007042767,0.00032861842],"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":[0.00003259342,0.000058442278,0.00013224882,0.00048035587,0.000014921275,0.0001719599,0.000050453284,0.00044585502,0.96266687,0.0042602825,0.00036766243,0.031318303],"study_design_scores_gemma":[0.000013569706,0.00038715694,0.0006954126,0.0000687673,0.000029204177,0.00028865933,0.000070569884,0.002919595,0.9665136,0.0015686272,0.027429456,0.00001540576],"about_ca_topic_score_codex":0.00017268679,"about_ca_topic_score_gemma":0.00032541287,"teacher_disagreement_score":0.0011187328,"about_ca_system_score_codex":0.00018151275,"about_ca_system_score_gemma":0.00015541997,"threshold_uncertainty_score":0.003742516},"labels":[],"label_agreement":null},{"id":"W4415950751","doi":"10.1016/j.tifs.2025.105422","title":"Research progress and potential of 3D printing in development of foods for gastrointestinal target: A comprehensive review","year":2025,"lang":"en","type":"article","venue":"Trends in Food Science & Technology","topic":"3D Printing in Biomedical Research","field":"Engineering","cited_by":5,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"McGill University","funders":"National Key Research and Development Program of China Stem Cell and Translational Research; Fundamental Research Funds for the Central Universities; National Key Research and Development Program of China","keywords":"Standardization; Function (biology); 3D printing; Emerging technologies; Technology development; Systematic review; Best practice","score_opus":0.0536599476678743,"score_gpt":0.39047555079996643,"score_spread":0.33681560313209213,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4415950751","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":[0.0009832482,0.9969495,0.00061112264,0.00019443294,0.00013919357,0.000007353886,0.000046909892,0.000011268503,0.0010569851],"genre_scores_gemma":[0.0035712174,0.9949013,0.00073392683,0.00015596546,0.00013230117,0.0000073094975,0.000056714463,0.0000029627881,0.00043825485],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.99970275,0.00003613022,0.00004261083,0.0000683115,0.00012281376,0.000027205004],"domain_scores_gemma":[0.9992908,0.00043763052,0.000095424664,0.000017392578,0.0001365764,0.00002215572],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0009623721,0.00075069483,0.0011695949,0.002022545,0.00021734103,0.0015238842,0.0006340079,0.0009621837,0.002720284],"category_scores_gemma":[0.0011587649,0.00033236528,0.00096450077,0.0019022812,0.0003410903,0.0014105386,0.00062125426,0.000997704,0.0006684969],"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":[0.00021835309,0.0001554565,0.00093180453,0.049492706,0.00022416993,0.00043724792,0.00017893719,0.0012094802,0.02170116,0.0044331714,0.009921331,0.9110963],"study_design_scores_gemma":[0.00004166334,0.0005994743,0.0029437395,0.0063033607,0.000989142,0.0021516085,0.00030991063,0.0011612659,0.019073054,0.00336933,0.96295434,0.00010310822],"about_ca_topic_score_codex":0.0008285125,"about_ca_topic_score_gemma":0.0011175328,"teacher_disagreement_score":0.002720284,"about_ca_system_score_codex":0.00034170542,"about_ca_system_score_gemma":0.001032744,"threshold_uncertainty_score":0.009100318},"labels":[],"label_agreement":null},{"id":"W4416265963","doi":"10.1016/j.tifs.2025.105445","title":"Cold-plasma surface engineering induces multifunctional enhancements in biodegradable packaging films","year":2025,"lang":"en","type":"article","venue":"Trends in Food Science & Technology","topic":"Surface Modification and Superhydrophobicity","field":"Materials Science","cited_by":3,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of British Columbia","funders":"Natural Sciences and Engineering Research Council of Canada; University of British Columbia","keywords":"Coating; Surface engineering; Surface modification; Biodegradable polymer; Food packaging; Compatibility (geochemistry)","score_opus":0.02355355736596521,"score_gpt":0.2750681262246212,"score_spread":0.251514568858656,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4416265963","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":[0.93527514,0.021982752,0.030077321,0.0005422579,0.00021452722,0.00011900359,0.0005066803,0.00039084148,0.0108915],"genre_scores_gemma":[0.97993314,0.00780619,0.008492381,0.0002814057,0.000039641647,0.000077357196,0.00030506327,0.0000796926,0.0029851033],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998996,0.00000904717,0.0000067809697,0.00002899358,0.000028297296,0.000027286813],"domain_scores_gemma":[0.99992776,0.000020961817,0.000020519497,0.00000520889,0.00001873344,0.000006863955],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00017053763,0.00032496118,0.00015877801,0.00015404636,0.000098694094,0.00025495293,0.00017765838,0.00035313753,0.0012567341],"category_scores_gemma":[0.00017427493,0.00015736691,0.00033397216,0.00013286597,0.00014774264,0.0003540647,0.00016832068,0.00045864764,0.0003353338],"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":[0.000017871009,0.0000065969994,0.000026049942,0.00012785013,0.0000034441603,0.000040027157,0.000012143776,0.00005352217,0.9976476,0.00011290571,0.00006771142,0.0018844199],"study_design_scores_gemma":[0.000003929965,0.000100547106,0.00038590966,0.000008716781,0.000009818501,0.0000921703,0.000010292695,0.0002653949,0.9957694,0.000054367098,0.0032963525,0.0000030971987],"about_ca_topic_score_codex":0.00018917893,"about_ca_topic_score_gemma":0.00026236038,"teacher_disagreement_score":0.0012567341,"about_ca_system_score_codex":0.00027052686,"about_ca_system_score_gemma":0.00009013622,"threshold_uncertainty_score":0.0042042136},"labels":[],"label_agreement":null},{"id":"W4416300727","doi":"10.1016/j.tifs.2025.105440","title":"Response to the letter to the editor by Vinderola et al. (2025) Trends in Food Science &amp; Technology 165, 105289","year":2025,"lang":"en","type":"article","venue":"Trends in Food Science & Technology","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":"Osta Bio Technologies (Canada); University of Guelph","funders":"","keywords":"Regulatory science; Perspective (graphical); Letter to the editor; Food microbiology; Taxonomy (biology); Work (physics)","score_opus":0.01956177648776714,"score_gpt":0.2882615162098093,"score_spread":0.26869973972204214,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4416300727","genre_codex":"commentary","genre_gemma":"commentary","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"commentary","genre_consensus":"commentary","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.00024000592,0.0013479633,0.00018220488,0.8572297,0.1396474,0.000021048423,0.00008658739,0.00006962378,0.0011754925],"genre_scores_gemma":[0.0020030148,0.0010858902,0.00028873092,0.90565854,0.0845423,0.000040377818,0.00004236582,0.000052785992,0.0062859994],"study_design_codex":"not_applicable","study_design_gemma":"not_applicable","domain_scores_codex":[0.99692553,0.0006956187,0.0005103169,0.00048380205,0.0009909986,0.00039368853],"domain_scores_gemma":[0.9884654,0.0045050033,0.0008001137,0.00027911577,0.0041613583,0.0017889893],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.004356891,0.0012140018,0.0017595943,0.0009209509,0.0025504755,0.0041122446,0.0022633474,0.028501661,0.01001915],"category_scores_gemma":[0.025403738,0.00067232305,0.0011758287,0.00074129354,0.00222499,0.0035416603,0.0015165695,0.026130006,0.011475297],"study_design_candidate":"not_applicable","study_design_consensus":"not_applicable","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00004010075,0.00001985292,0.00011191239,0.000049832328,0.000005280016,0.00026829753,0.00004334523,0.000020561856,0.00008442952,0.00034046845,0.9948506,0.0041653193],"study_design_scores_gemma":[0.000046307745,0.00005586089,0.0007035633,0.00020759986,0.00001953896,0.0008810982,0.00030513486,0.00023120643,0.00028093965,0.0013761923,0.99584633,0.00004628699],"about_ca_topic_score_codex":0.0024343124,"about_ca_topic_score_gemma":0.0037869879,"teacher_disagreement_score":0.028501661,"about_ca_system_score_codex":0.0030015993,"about_ca_system_score_gemma":0.003964032,"threshold_uncertainty_score":0.03351742},"labels":[],"label_agreement":null},{"id":"W4416589182","doi":"10.1016/j.tifs.2025.105452","title":"Circular bioeconomy in packaging: Banana by-products as multifunctional food packaging film components","year":2025,"lang":"en","type":"article","venue":"Trends in Food Science & Technology","topic":"Nanocomposite Films for Food Packaging","field":"Materials Science","cited_by":2,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Guelph","funders":"H2020 Marie Skłodowska-Curie Actions; National Key Research and Development Program of China; Ikerbasque, Basque Foundation for Science; Euskal Herriko Unibertsitatea","keywords":"Food packaging; Active packaging; Food industry; Shelf life; Sustainability; Consumer demand; Banana peel; Food products","score_opus":0.018454074863348723,"score_gpt":0.27081547251082444,"score_spread":0.2523613976474757,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4416589182","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":[0.90307504,0.016174583,0.019084409,0.0015638528,0.00043997227,0.000065896944,0.000120245815,0.00026869867,0.0592073],"genre_scores_gemma":[0.9650177,0.0049445615,0.008269353,0.00024221561,0.00005535217,0.00003527113,0.00008040723,0.000052766456,0.021302436],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99995065,0.000010325688,0.0000014186959,0.000014597189,0.0000103058255,0.000012689396],"domain_scores_gemma":[0.9999442,0.000015366728,0.0000073918063,0.000008417542,0.000015464006,0.000009128463],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00012002849,0.0002970293,0.00011747857,0.00015960635,0.00026854992,0.00075294555,0.00020719566,0.00041558113,0.0032071765],"category_scores_gemma":[0.000116154915,0.00018152884,0.00013009904,0.00014747381,0.00034782564,0.0010412332,0.00032527422,0.00046010452,0.0006810416],"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":[0.00014767998,0.000067966655,0.00027361006,0.00031207435,0.0000091676175,0.0002719169,0.00018198258,0.0002166495,0.95888776,0.016492108,0.0008134555,0.022325667],"study_design_scores_gemma":[0.000012042366,0.00048484822,0.0013191927,0.000044840548,0.000025784411,0.00042770407,0.00019395657,0.0017611107,0.96193844,0.0022288093,0.03154826,0.000015044606],"about_ca_topic_score_codex":0.0002381572,"about_ca_topic_score_gemma":0.00049593876,"teacher_disagreement_score":0.0032071765,"about_ca_system_score_codex":0.00018752848,"about_ca_system_score_gemma":0.000109742745,"threshold_uncertainty_score":0.0107290745},"labels":[],"label_agreement":null},{"id":"W634350401","doi":"10.1016/j.tifs.2015.05.004","title":"A risk communication model for food regulatory agencies in modern society","year":2015,"lang":"en","type":"article","venue":"Trends in Food Science & Technology","topic":"Risk Perception and Management","field":"Social Sciences","cited_by":38,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Guelph","funders":"","keywords":"Risk communication; Risk society; Business; Regulatory science; Environmental health; Risk analysis (engineering); Medicine; Sociology; Social science","score_opus":0.11411404386679637,"score_gpt":0.3680626924068073,"score_spread":0.2539486485400109,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W634350401","genre_codex":"methods","genre_gemma":"methods","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"methods","genre_consensus":"methods","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.12002447,0.00048176947,0.5243352,0.0366504,0.000320486,0.00025006506,0.00037901345,0.0003143986,0.3172441],"genre_scores_gemma":[0.9386981,0.00027563277,0.035359077,0.00076207204,0.00016646078,0.00022483944,0.000094662704,0.000032562126,0.024386503],"study_design_codex":"theoretical_or_conceptual","study_design_gemma":"theoretical_or_conceptual","domain_scores_codex":[0.9978612,0.0011195457,0.0000656942,0.00034141997,0.00036536006,0.0002468856],"domain_scores_gemma":[0.9950062,0.0029577238,0.00053584966,0.00036872414,0.0007950962,0.00033635335],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0024899642,0.00067739177,0.00052277563,0.0013845322,0.0022242353,0.005614089,0.0017948807,0.0037817822,0.01991345],"category_scores_gemma":[0.007805365,0.00038228024,0.0010293865,0.0013068041,0.0038289914,0.00901278,0.0018837649,0.0022135938,0.0022686536],"study_design_candidate":"theoretical_or_conceptual","study_design_consensus":"theoretical_or_conceptual","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000030471816,0.00009502172,0.0012546277,0.00002952109,0.000020238645,0.00014605772,0.0017975073,0.011269655,0.00023316931,0.97195464,0.0024708975,0.010698191],"study_design_scores_gemma":[0.000041968302,0.00007047289,0.0010188223,0.000035543657,0.000038199058,0.00020170967,0.002331846,0.10251915,0.00013234437,0.8850754,0.008500974,0.000033616034],"about_ca_topic_score_codex":0.0076985573,"about_ca_topic_score_gemma":0.0040942323,"teacher_disagreement_score":0.01991345,"about_ca_system_score_codex":0.003094022,"about_ca_system_score_gemma":0.0027205364,"threshold_uncertainty_score":0.06661719},"labels":[],"label_agreement":null},{"id":"W7101384885","doi":"10.1016/j.tifs.2025.105410","title":"Integrating biosynthesis insights with biotechnological potential of bioactive carotenoids in food systems","year":2025,"lang":"en","type":"article","venue":"Trends in Food Science & Technology","topic":"Antioxidant Activity and Oxidative Stress","field":"Medicine","cited_by":2,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"McGill University Health Centre; McGill University","funders":"Fonds de recherche du Québec – Nature et technologies; Faculty of Engineering, McGill University; Canadian Institutes of Health Research; Fonds de Recherche du Québec - Santé; Lallemand; Natural Sciences and Engineering Research Council of Canada","keywords":"Carotenoid; Astaxanthin; Metabolic engineering; Synthetic biology; Yeast; Bioprocess; Food processing; Bioavailability; Generally recognized as safe","score_opus":0.01721934294115722,"score_gpt":0.2806169565555278,"score_spread":0.2633976136143706,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W7101384885","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":[0.1783246,0.64183384,0.12506843,0.010093332,0.0015440102,0.00015460709,0.00063520763,0.00031094393,0.042035013],"genre_scores_gemma":[0.5272874,0.41714093,0.046874244,0.0014681757,0.0004942786,0.00011120606,0.00036647377,0.000067405,0.0061899633],"study_design_codex":"bench_or_experimental","study_design_gemma":"not_applicable","domain_scores_codex":[0.9998517,0.000028787732,0.000013386032,0.000040194514,0.000043896045,0.000022122602],"domain_scores_gemma":[0.99987483,0.000048819165,0.00001780243,0.000010060319,0.0000338066,0.000014649718],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0006002454,0.00047217793,0.0003969907,0.00045795937,0.00026912996,0.0010995122,0.00028199883,0.00060431095,0.0014704592],"category_scores_gemma":[0.00037530725,0.00025645984,0.00042279676,0.00044896395,0.0006088664,0.0017929435,0.00094326556,0.0012097487,0.00065981393],"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":[0.00020047915,0.00010115326,0.0011979168,0.009092596,0.00009378596,0.000953791,0.00049308623,0.004969489,0.76067996,0.089394815,0.0025374948,0.13028538],"study_design_scores_gemma":[0.000035895002,0.0006676938,0.0023372879,0.0012246822,0.00015127343,0.0019705687,0.0006858291,0.0067370823,0.4526861,0.061053004,0.4723659,0.000084724736],"about_ca_topic_score_codex":0.00036705466,"about_ca_topic_score_gemma":0.0005151986,"teacher_disagreement_score":0.0014704592,"about_ca_system_score_codex":0.000725022,"about_ca_system_score_gemma":0.00060410507,"threshold_uncertainty_score":0.005260408},"labels":[],"label_agreement":null},{"id":"W7105701903","doi":"10.1016/j.tifs.2025.105327","title":"Using of graphene nanomaterials for energy saving and emission reduction in food drying: A review","year":2025,"lang":"en","type":"article","venue":"Trends in Food Science & Technology","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":4,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"McGill University","funders":"National Key Research and Development Program of China Stem Cell and Translational Research; Fundamental Research Funds for the Central Universities; National Key Research and Development Program of China","keywords":"Graphene; Nanomaterials; Reduction (mathematics); Energy (signal processing); Energy consumption","score_opus":0.061964656876833536,"score_gpt":0.31564120593906336,"score_spread":0.2536765490622298,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W7105701903","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":[0.0031265304,0.9921617,0.0017918968,0.00024583974,0.00023371485,0.000011869698,0.000032792046,0.000013348261,0.0023824004],"genre_scores_gemma":[0.013257076,0.98350304,0.0014847717,0.00014540984,0.00016705044,0.000014377669,0.00003501978,0.000004732321,0.0013884264],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.9998135,0.000022339209,0.000017997367,0.00004509788,0.00008209539,0.000018936526],"domain_scores_gemma":[0.999828,0.00009899773,0.000029566523,0.000007383712,0.000030261843,0.00000571563],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0003931123,0.0008953985,0.00080563093,0.0011245919,0.00018533722,0.00078732456,0.00068921474,0.0010514571,0.0011970048],"category_scores_gemma":[0.00037436764,0.00029508144,0.00068902003,0.0012891153,0.0002654767,0.0011113558,0.0004691668,0.00067396497,0.00039053516],"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":[0.00017759376,0.00027299338,0.0004661944,0.042243086,0.00034081566,0.00044367477,0.00011149329,0.0028306933,0.07376243,0.008642608,0.007142788,0.8635657],"study_design_scores_gemma":[0.000026632406,0.0007562165,0.002135564,0.0036895054,0.0006966932,0.001804621,0.00020250733,0.0034163713,0.0986906,0.003694734,0.88478035,0.00010623014],"about_ca_topic_score_codex":0.00045476068,"about_ca_topic_score_gemma":0.0008002994,"teacher_disagreement_score":0.0011970048,"about_ca_system_score_codex":0.00019441565,"about_ca_system_score_gemma":0.00028731884,"threshold_uncertainty_score":0.004004419},"labels":[],"label_agreement":null},{"id":"W7116713840","doi":"10.1016/j.tifs.2025.105514","title":"Editorial: Smart food safety and the future of food science: Building intelligent, predictive, and autonomous food systems","year":2025,"lang":"en","type":"article","venue":"Trends in Food Science & Technology","topic":"Listeria monocytogenes in Food Safety","field":"Biochemistry, Genetics and Molecular Biology","cited_by":0,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Dalhousie University; McGill University","funders":"","keywords":"Food safety; Food systems; Food supply; Food processing; Food security","score_opus":0.01814232175558975,"score_gpt":0.29780720775825026,"score_spread":0.2796648860026605,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W7116713840","genre_codex":"editorial","genre_gemma":"editorial","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"editorial","genre_consensus":"editorial","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.000039118124,0.003303562,0.00012816486,0.022766361,0.97267354,0.000019380619,0.000056076737,0.00005564772,0.00095823384],"genre_scores_gemma":[0.00049408525,0.0027384115,0.000091208465,0.023873981,0.96687406,0.000017405413,0.000029442406,0.00002905209,0.0058523524],"study_design_codex":"not_applicable","study_design_gemma":"not_applicable","domain_scores_codex":[0.9948849,0.00069026486,0.00062186347,0.0007962653,0.0025963231,0.00041035085],"domain_scores_gemma":[0.97826207,0.009047742,0.001375181,0.00052570004,0.007879856,0.0029094266],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0061700037,0.005721164,0.004559132,0.0035308679,0.0030821473,0.007852489,0.0045017954,0.02452203,0.014594204],"category_scores_gemma":[0.021840433,0.0016846611,0.0042008734,0.0015496012,0.0031779818,0.0048956973,0.0013924855,0.024525916,0.011209038],"study_design_candidate":"not_applicable","study_design_consensus":"not_applicable","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00007164751,0.000034970493,0.000031194002,0.0002634263,0.00003389195,0.00009410543,0.000010354476,0.000049154263,0.00012933774,0.00031256795,0.99521035,0.0037589602],"study_design_scores_gemma":[0.00013165385,0.00009237467,0.00054682704,0.0004764071,0.000111837755,0.00027840838,0.000041191022,0.0003980967,0.00029895845,0.001292588,0.9962884,0.000043305005],"about_ca_topic_score_codex":0.002127636,"about_ca_topic_score_gemma":0.003979196,"teacher_disagreement_score":0.02452203,"about_ca_system_score_codex":0.0025677155,"about_ca_system_score_gemma":0.002717794,"threshold_uncertainty_score":0.048822463},"labels":[],"label_agreement":null},{"id":"W74904634","doi":"10.1016/j.tifs.2004.04.004","title":"","year":2005,"lang":"en","type":"article","venue":"Trends in Food Science & Technology","topic":"Wine Industry and Tourism","field":"Business, Management and Accounting","cited_by":0,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"McGill University","funders":"","keywords":"Purchasing; Marketing; Product (mathematics); Econometrics; Probabilistic logic; Dirichlet distribution; Advertising; Business; Computer science; Negative binomial distribution; Economics; Mathematics; Statistics; Artificial intelligence; Poisson distribution","score_opus":0.02859761570655223,"score_gpt":0.2674483175851083,"score_spread":0.23885070187855606,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W74904634","genre_codex":"other","genre_gemma":"other","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"other","genre_consensus":"other","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.002215742,0.000622011,0.001447095,0.0049548405,0.0019571297,0.000057406072,0.0011957542,0.0005629158,0.9869871],"genre_scores_gemma":[0.0049581146,0.00037000372,0.00058958156,0.00060075347,0.00016335148,0.00001576876,0.000808834,0.000067316076,0.9924263],"study_design_codex":"not_applicable","study_design_gemma":"not_applicable","domain_scores_codex":[0.9996724,0.000021765523,0.000011100363,0.000054864253,0.00018218487,0.00005766],"domain_scores_gemma":[0.9991468,0.000043772874,0.000025144198,0.00010212169,0.00044877484,0.00023328495],"candidate_categories":["insufficient_payload"],"consensus_categories":[],"category_scores_codex":[0.0004854859,0.00036320416,0.00018729921,0.0011038455,0.0010920423,0.0025621317,0.0004995298,0.00087297166,0.51158035],"category_scores_gemma":[0.0011556377,0.00013651128,0.00019048613,0.00085041375,0.0004112155,0.001043148,0.0010058695,0.0007553869,0.3744762],"study_design_candidate":"not_applicable","study_design_consensus":"not_applicable","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000069308146,0.00007190883,0.0014003734,0.000075088414,0.000003556825,0.000103616374,0.00017139426,0.000079961625,0.002679903,0.026376955,0.6968687,0.27209923],"study_design_scores_gemma":[0.0000033375036,0.000009966986,0.0012200505,0.000017477714,0.0000013974833,0.00006005642,0.000067567504,0.00003494335,0.0005142216,0.0013806294,0.99668795,0.0000023440878],"about_ca_topic_score_codex":0.0034071624,"about_ca_topic_score_gemma":0.008362842,"teacher_disagreement_score":0.48841965,"about_ca_system_score_codex":0.0010675285,"about_ca_system_score_gemma":0.0017901482,"threshold_uncertainty_score":0},"labels":[],"label_agreement":null}]}