{"meta":{"page":1,"per_page":50,"max_per_page":100,"total":588,"total_is_capped":false,"direct_labels_cover":0,"predictions_cover":588,"direct_label_status":"direct model label, unvalidated","prediction_status":"machine_predicted_unvalidated (Codex and Gemma teacher distillation)","score_status":"score_only:v0-immature-baseline (scores rank; they never assert a category)","snapshot":{"source":"OpenAlex, pinned release, all 482 partitions","release":"2026-06-24","frame_built":"2026-07-12"},"query_hash":"042aff8ca6d5","filters":{"topic":"Food Chemistry and Fat Analysis"}},"results":[{"id":"W2007944147","doi":"10.1007/s11746-012-2049-3","title":"Organogels: An Alternative Edible Oil‐Structuring Method","year":2012,"lang":"en","type":"article","venue":"Journal of the American Oil Chemists Society","topic":"Food Chemistry and Fat Analysis","field":"Agricultural and Biological Sciences","cited_by":651,"is_retracted":false,"has_abstract":true,"routes":{"ca_aff":true,"ca_fund":false,"ca_venue":false,"about_ca":false},"ca_institutions":"University of Guelph","funders":"","keywords":"Wax; Polymer; Structuring; Organic chemistry; Chemistry; Edible oil; Chemical engineering; Materials science; Polymer science; Food science","retraction":null,"screen_n_in":null,"score":{"opus":0.01720871723088012,"gpt":0.2647533996878075,"spread":0.2475446824569274,"validation_status":"score_only:v0-immature-baseline"},"prediction":{"model_version":"codex-gemma-dda1882f352a","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0005385107,0.000150889,0.0003020214,0.000003277009,0.0002079843,0.00004279624,0.0006552822,0.00005291686,0.0001357579],"category_scores_gemma":[0.00007742702,0.00005086187,0.0005566056,0.0004348499,0.000176921,0.0002263959,0.0001128706,0.0003446179,0.000001880731],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.00009202196,"about_ca_system_score_gemma":0.00001591948,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.0000942407,"about_ca_topic_score_gemma":0.00000362636,"domain_scores_codex":[0.9988267,0.00007877379,0.0002836573,0.0001352749,0.0003683525,0.0003071906],"domain_scores_gemma":[0.9986405,0.0001348878,0.0007753232,0.0001009588,0.0001401042,0.000208271],"domain_codex":null,"domain_gemma":null,"domain_candidate":null,"domain_consensus":null,"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","study_design_scores_codex":[0.00001755024,0.00007351289,0.0032116,0.000009702228,0.0001468335,6.877933e-7,0.0007431885,0.00001628625,0.9400813,0.000002401492,0.0006112276,0.05508574],"study_design_scores_gemma":[0.0001310654,0.00007030169,0.00530437,0.00002644847,0.0001274319,0.0001278595,0.005136158,0.00007283363,0.9829805,0.00006985231,0.005748719,0.0002044469],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9976903,0.0002002776,0.000008903912,0.0009148552,0.0001196669,0.000005275543,0.000008167626,0.00001210916,0.001040474],"genre_scores_gemma":[0.993084,0.0002098424,0.003575125,0.0005043636,0.001975414,9.422893e-7,0.000002803645,0.000001948505,0.0006455573],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.05488129,"threshold_uncertainty_score":0.2074087,"prediction_status":"machine_predicted_unvalidated"},"labels":[],"label_agreement":null},{"id":"W2122678109","doi":"10.1080/10408390701719272","title":"Flavor Formation and Character in Cocoa and Chocolate: A Critical Review","year":2008,"lang":"en","type":"review","venue":"Critical Reviews in Food Science and Nutrition","topic":"Food Chemistry and Fat Analysis","field":"Agricultural and Biological Sciences","cited_by":549,"is_retracted":false,"has_abstract":true,"routes":{"ca_aff":false,"ca_fund":true,"ca_venue":false,"about_ca":false},"ca_institutions":"","funders":"Dalhousie University","keywords":"Flavor; Roasting; Odor; Food science; Dark chocolate; Chemistry; Organic chemistry","retraction":null,"screen_n_in":null,"score":{"opus":0.1008904885149735,"gpt":0.3522650466873095,"spread":0.2513745581723359,"validation_status":"score_only:v0-immature-baseline"},"prediction":{"model_version":"codex-gemma-dda1882f352a","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.001301706,0.0003123387,0.001407692,0.0000837472,0.0002479332,0.0001395676,0.0002211499,0.0002301315,0.00003424757],"category_scores_gemma":[0.002537355,0.000140554,0.0001404074,0.001374334,0.0009093301,0.0007021276,0.0001313626,0.0004091676,0.000008302312],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.00006843703,"about_ca_system_score_gemma":0.00002803168,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.000006016294,"about_ca_topic_score_gemma":0.00002744547,"domain_scores_codex":[0.997466,0.0002202258,0.0009024983,0.0006682539,0.0003166271,0.0004263819],"domain_scores_gemma":[0.9988702,0.0005682849,0.000104494,0.00009598037,0.0001176651,0.0002433787],"domain_codex":null,"domain_gemma":null,"domain_candidate":null,"domain_consensus":null,"study_design_codex":"design_other","study_design_gemma":"not_applicable","study_design_scores_codex":[0.000003794016,0.0001120633,0.000004759831,0.03373213,0.000001707879,0.00000929831,0.00001413384,2.409536e-10,0.0001628517,0.0003493445,0.0001858303,0.9654241],"study_design_scores_gemma":[0.00009950603,0.0002662317,0.00005766468,0.08133405,0.00009582533,0.0002559746,0.00002110391,0.00001664142,0.00001740793,0.0004246328,0.9170589,0.0003520227],"study_design_candidate":"design_other","study_design_consensus":null,"genre_codex":"review","genre_gemma":"review","genre_scores_codex":[0.0008615589,0.9964927,6.476847e-7,0.001380676,0.00003270052,0.001070756,0.00003093934,0.00001102147,0.0001189559],"genre_scores_gemma":[0.00178253,0.9971823,0.00005852602,0.000386614,0.0001033954,0.0004321025,0.00004952758,0.000001568009,0.000003488102],"genre_candidate":"review","genre_consensus":"review","teacher_disagreement_score":0.9650721,"threshold_uncertainty_score":0.5731627,"prediction_status":"machine_predicted_unvalidated"},"labels":[],"label_agreement":null},{"id":"W2059704485","doi":"10.1007/s11746-014-2435-0","title":"Structure and Physical Properties of Plant Wax Crystal Networks and Their Relationship to Oil Binding Capacity","year":2014,"lang":"en","type":"article","venue":"Journal of the American Oil Chemists Society","topic":"Food Chemistry and Fat Analysis","field":"Agricultural and Biological Sciences","cited_by":399,"is_retracted":false,"has_abstract":true,"routes":{"ca_aff":true,"ca_fund":true,"ca_venue":false,"about_ca":false},"ca_institutions":"University of Guelph","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Wax; Sunflower oil; Materials science; Chemical engineering; Crystallization; Crystal (programming language); Rheology; Chemistry; Food science; Organic chemistry; Composite material","retraction":null,"screen_n_in":null,"score":{"opus":0.01412394315069744,"gpt":0.1856928055857992,"spread":0.1715688624351017,"validation_status":"score_only:v0-immature-baseline"},"prediction":{"model_version":"codex-gemma-dda1882f352a","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0001729688,0.0001025019,0.0002558906,0.000002611515,0.0001563216,0.00002747113,0.000170486,0.0000409818,0.000001958822],"category_scores_gemma":[0.00008904513,0.00003186431,0.0001794979,0.0002050168,0.000295397,0.00004465043,0.00007134854,0.0002343503,3.42105e-8],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.00001950858,"about_ca_system_score_gemma":0.000005617649,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.00003254192,"about_ca_topic_score_gemma":0.000007884111,"domain_scores_codex":[0.9994286,0.0000389952,0.000170598,0.0001056437,0.0001360112,0.0001201111],"domain_scores_gemma":[0.999326,0.0001292625,0.0003487697,0.00004825426,0.00006134669,0.0000863873],"domain_codex":null,"domain_gemma":null,"domain_candidate":null,"domain_consensus":null,"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","study_design_scores_codex":[0.00002642378,0.00001741753,0.006005563,0.00002278472,0.000051041,6.793263e-8,0.0008666795,0.00006301318,0.9865769,0.000002426399,0.0001289271,0.006238722],"study_design_scores_gemma":[0.0003290052,0.0003328741,0.04733433,0.0003014404,0.0001790928,0.0001312129,0.007672334,0.003344672,0.9385825,0.0001964299,0.001179832,0.0004162791],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9989635,0.00007666608,0.00000198585,0.0008676214,0.00001400047,0.000006974482,0.00002100404,0.000003810132,0.0000444398],"genre_scores_gemma":[0.9994408,0.00004758147,0.00006590135,0.0001109791,0.0002696786,4.426454e-7,0.000001676502,9.079151e-7,0.00006201464],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.04799443,"threshold_uncertainty_score":0.1299389,"prediction_status":"machine_predicted_unvalidated"},"labels":[],"label_agreement":null},{"id":"W2080485630","doi":"10.1039/c2fo10202a","title":"Mechanical properties of ethylcellulose oleogels and their potential for saturated fat reduction in frankfurters","year":2012,"lang":"en","type":"article","venue":"Food & Function","topic":"Food Chemistry and Fat Analysis","field":"Agricultural and Biological Sciences","cited_by":334,"is_retracted":false,"has_abstract":true,"routes":{"ca_aff":true,"ca_fund":false,"ca_venue":false,"about_ca":false},"ca_institutions":"University of Guelph","funders":"","keywords":"Chewiness; Food science; Canola; Degree of unsaturation; Chemistry; Vegetable oil; Fat substitute; Linseed oil; Extrusion; Polymer; Animal fat; Soybean oil; Organic chemistry; Materials science; Composite material","retraction":null,"screen_n_in":null,"score":{"opus":0.02070337597825064,"gpt":0.1804079767167967,"spread":0.1597046007385461,"validation_status":"score_only:v0-immature-baseline"},"prediction":{"model_version":"codex-gemma-dda1882f352a","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0001227794,0.00008076044,0.0001174298,0.00001065411,0.00006273498,0.00001181663,0.00003868164,0.0001020288,0.00002608827],"category_scores_gemma":[0.00001347269,0.00003051252,0.00006652937,0.0001541458,0.00002978289,0.0001328863,0.00001451779,0.00006200769,8.776338e-7],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.000009504732,"about_ca_system_score_gemma":0.000001546584,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.00003653304,"about_ca_topic_score_gemma":0.00002835279,"domain_scores_codex":[0.9994964,0.0000282931,0.000144183,0.0001296664,0.00005966808,0.0001417597],"domain_scores_gemma":[0.9998238,0.00001376667,0.00005674921,0.00002777367,0.00003901017,0.00003888888],"domain_codex":null,"domain_gemma":null,"domain_candidate":null,"domain_consensus":null,"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","study_design_scores_codex":[0.0008960956,0.00006629329,0.0001009237,0.00001370677,0.00002742225,1.834403e-8,0.0001036517,0.000004192396,0.9789438,0.00002247547,0.00001243067,0.01980896],"study_design_scores_gemma":[0.0002462043,0.002525631,0.003859497,0.00002493494,0.00005101339,0.00000393763,0.002150739,0.0003417382,0.9899818,0.0002703076,0.0004120729,0.0001321224],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9988755,0.0005400847,0.0000549738,0.0001894209,0.0001715489,0.0001183433,0.00001144186,0.00001774257,0.00002096683],"genre_scores_gemma":[0.9995824,0.00001797317,0.00001469638,0.00001348085,0.0002886062,0.00001692121,0.00004840977,6.73101e-7,0.00001691452],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.01967684,"threshold_uncertainty_score":0.1244265,"prediction_status":"machine_predicted_unvalidated"},"labels":[],"label_agreement":null},{"id":"W2606938143","doi":"10.1016/j.foodres.2017.04.022","title":"Advances in edible oleogel technologies – A decade in review","year":2017,"lang":"en","type":"review","venue":"Food Research International","topic":"Food Chemistry and Fat Analysis","field":"Agricultural and Biological Sciences","cited_by":247,"is_retracted":false,"has_abstract":false,"routes":{"ca_aff":true,"ca_fund":false,"ca_venue":false,"about_ca":false},"ca_institutions":"University of Guelph","funders":"","keywords":"Food science; Health benefits; Edible oil; Nanotechnology; Olive oil; Self-healing hydrogels; Saturated fat; Chemistry; Polymer science; Materials science; Organic chemistry; Biochemistry; Medicine","retraction":null,"screen_n_in":null,"score":{"opus":0.300526799352858,"gpt":0.4944467064643869,"spread":0.1939199071115289,"validation_status":"score_only:v0-immature-baseline"},"prediction":{"model_version":"codex-gemma-dda1882f352a","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0012922,0.0002170975,0.0008184634,0.0001664889,0.0001154141,0.0001102994,0.002184414,0.0003157892,0.0003400871],"category_scores_gemma":[0.001412583,0.00008501771,0.0003017785,0.0008429482,0.000187884,0.0002255957,0.0005055615,0.001059987,0.00008371296],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.0001681895,"about_ca_system_score_gemma":0.00006623979,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.00005236893,"about_ca_topic_score_gemma":0.001441126,"domain_scores_codex":[0.9976423,0.0001627651,0.0005261278,0.0005222756,0.0007117921,0.0004347752],"domain_scores_gemma":[0.9990422,0.0003832219,0.0002086499,0.0001734753,0.0001434444,0.0000490275],"domain_codex":null,"domain_gemma":null,"domain_candidate":null,"domain_consensus":null,"study_design_codex":"design_other","study_design_gemma":"not_applicable","study_design_scores_codex":[0.000003356923,0.00006644714,0.00004393572,0.002771959,0.00002509057,0.00002284514,0.000001803718,9.141385e-8,0.00000853763,0.0001064039,0.00079784,0.9961517],"study_design_scores_gemma":[0.0000443338,0.00007580731,0.0000149063,0.03140825,0.00001322927,0.000009233839,0.00003098721,0.000002221945,0.00001815149,0.0006530426,0.9675663,0.0001635094],"study_design_candidate":"design_other","study_design_consensus":null,"genre_codex":"review","genre_gemma":"review","genre_scores_codex":[0.00001546954,0.9837806,8.44811e-8,0.00158009,0.0001014378,0.000348575,0.0001078208,0.00003308462,0.01403282],"genre_scores_gemma":[0.0004486524,0.9981759,0.00001717572,0.00001156061,0.0002182266,0.0003485545,0.0003012434,0.000001585439,0.0004771115],"genre_candidate":"review","genre_consensus":"review","teacher_disagreement_score":0.9959882,"threshold_uncertainty_score":0.4605173,"prediction_status":"machine_predicted_unvalidated"},"labels":[],"label_agreement":null},{"id":"W2086091960","doi":"10.1021/cg025580l","title":"Relationship between Crystallization Behavior and Structure in Cocoa Butter","year":2002,"lang":"en","type":"article","venue":"Crystal Growth & Design","topic":"Food Chemistry and Fat Analysis","field":"Agricultural and Biological Sciences","cited_by":239,"is_retracted":false,"has_abstract":true,"routes":{"ca_aff":true,"ca_fund":true,"ca_venue":false,"about_ca":false},"ca_institutions":"University of Guelph","funders":"Natural Sciences and Engineering Research Council of Canada; Ontario Ministry of Food and Agriculture","keywords":"Differential scanning calorimetry; Crystallization; Metastability; Microstructure; Nucleation; Phase (matter); Crystallography; Materials science; Optical microscope; Polymorphism (computer science); Diffraction; Analytical Chemistry (journal); Polarized light microscopy; Chemistry; Scanning electron microscope; Composite material; Chromatography; Thermodynamics; Optics; Organic chemistry","retraction":null,"screen_n_in":null,"score":{"opus":0.04857091513060203,"gpt":0.221218292284713,"spread":0.172647377154111,"validation_status":"score_only:v0-immature-baseline"},"prediction":{"model_version":"codex-gemma-dda1882f352a","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0000878586,0.0001160154,0.0001328559,0.00001705343,0.0001256941,0.00006190115,0.0001023673,0.0001378981,0.0004285875],"category_scores_gemma":[0.0000575784,0.000054286,0.00003683318,0.0003626184,0.00005320715,0.0001452112,0.00002504779,0.0001269696,0.000004995481],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.00001754296,"about_ca_system_score_gemma":0.000001443305,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.00002587488,"about_ca_topic_score_gemma":0.00003376471,"domain_scores_codex":[0.9992253,0.00006836231,0.0001810836,0.000228204,0.0001249135,0.0001721296],"domain_scores_gemma":[0.9996067,0.0001971289,0.00005268123,0.00003871862,0.00003084783,0.00007391008],"domain_codex":null,"domain_gemma":null,"domain_candidate":null,"domain_consensus":null,"study_design_codex":"observational","study_design_gemma":"observational","study_design_scores_codex":[0.000007590304,0.00003447189,0.7932429,0.00001062248,0.000005572856,0.000008156062,0.0001165239,0.000007395055,0.2041929,0.00008890352,0.0003127572,0.001972188],"study_design_scores_gemma":[0.0001698608,0.00009119773,0.990383,0.00001211463,0.00005170227,0.000006550574,0.00008937059,0.0001286645,0.006705036,0.001846464,0.000298886,0.000217184],"study_design_candidate":"observational","study_design_consensus":"observational","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9988853,0.0001295322,0.0001990391,0.0003039033,0.00001041534,0.000136231,0.00003076949,0.0000313794,0.0002734615],"genre_scores_gemma":[0.9993161,0.000007249377,0.0001944709,0.00004618876,0.0001083724,0.00001154036,0.00008247483,0.000001121824,0.0002325008],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.1974878,"threshold_uncertainty_score":0.4692732,"prediction_status":"machine_predicted_unvalidated"},"labels":[],"label_agreement":null},{"id":"W2068974231","doi":"10.1007/s11483-010-9162-3","title":"Shear Nanostructuring of Monoglyceride Organogels","year":2010,"lang":"en","type":"article","venue":"Food Biophysics","topic":"Food Chemistry and Fat Analysis","field":"Agricultural and Biological Sciences","cited_by":220,"is_retracted":false,"has_abstract":false,"routes":{"ca_aff":true,"ca_fund":false,"ca_venue":false,"about_ca":false},"ca_institutions":"University of Guelph","funders":"","keywords":"Crystallization; Materials science; Monoglyceride; Rheology; Chemical engineering; Shear (geology); Shear rate; Composite material; Crystallography; Organic chemistry; Chemistry","retraction":null,"screen_n_in":null,"score":{"opus":0.006260136404811502,"gpt":0.1700713526575591,"spread":0.1638112162527476,"validation_status":"score_only:v0-immature-baseline"},"prediction":{"model_version":"codex-gemma-dda1882f352a","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00003214208,0.00009405897,0.0001361502,0.000004062792,0.00007340458,0.00001638573,0.0002071873,0.00007946604,0.0002368553],"category_scores_gemma":[0.00001416319,0.00003724946,0.0001105776,0.0002737181,0.00006336546,0.00005730663,0.00005225559,0.0001208635,0.00001434672],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.000002787931,"about_ca_system_score_gemma":0.000004019716,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.00003922253,"about_ca_topic_score_gemma":0.00003951759,"domain_scores_codex":[0.9994354,0.000006212465,0.0001350453,0.0001598779,0.0001187425,0.000144756],"domain_scores_gemma":[0.999723,0.00002925862,0.00007166701,0.00007424229,0.00004639787,0.00005549587],"domain_codex":null,"domain_gemma":null,"domain_candidate":null,"domain_consensus":null,"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","study_design_scores_codex":[0.000008105843,0.00002762062,0.000658848,0.000004701601,0.0000198545,4.256557e-7,0.0000251281,0.000001318062,0.9913462,0.0002107722,0.00002185308,0.007675127],"study_design_scores_gemma":[0.00004331485,0.0001398544,0.006811195,0.000003659609,0.00001522747,0.000001712803,0.00006362131,0.00001252102,0.990446,0.001363851,0.0009947728,0.000104266],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9987509,0.00001249092,0.000001114933,0.0001229569,0.00009545151,0.00003199765,0.0000404725,0.00003059306,0.0009140671],"genre_scores_gemma":[0.9994387,0.000003875376,0.0001482536,0.00002585981,0.0003019985,0.000001656665,0.00003000723,7.250931e-7,0.00004889712],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.007570861,"threshold_uncertainty_score":0.25934,"prediction_status":"machine_predicted_unvalidated"},"labels":[],"label_agreement":null},{"id":"W2762943622","doi":"10.1016/j.plipres.2017.10.001","title":"Modulating fat digestion through food structure design","year":2017,"lang":"en","type":"review","venue":"Progress in Lipid Research","topic":"Food Chemistry and Fat Analysis","field":"Agricultural and Biological Sciences","cited_by":211,"is_retracted":false,"has_abstract":false,"routes":{"ca_aff":true,"ca_fund":false,"ca_venue":false,"about_ca":false},"ca_institutions":"Toronto Metropolitan University","funders":"","keywords":"Food science; Digestion (alchemy); Emulsion; Chemistry; Rheology; Matrix (chemical analysis); Oil droplet; Chromatography; Materials science; Biochemistry","retraction":null,"screen_n_in":null,"score":{"opus":0.4460527556810036,"gpt":0.4558789984872372,"spread":0.009826242806233676,"validation_status":"score_only:v0-immature-baseline"},"prediction":{"model_version":"codex-gemma-dda1882f352a","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.001051994,0.0003425456,0.0009866015,0.00004736887,0.0006804714,0.0004207299,0.001362606,0.0006490067,0.0001726594],"category_scores_gemma":[0.000361893,0.0001227871,0.0003136031,0.0008017352,0.0003569535,0.0001949541,0.0004294767,0.001349945,0.00002232879],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.0001157197,"about_ca_system_score_gemma":0.00004274249,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.00002876534,"about_ca_topic_score_gemma":0.00006832381,"domain_scores_codex":[0.9965534,0.0007320907,0.0004814932,0.0007384158,0.0007530062,0.0007415536],"domain_scores_gemma":[0.9985878,0.0005928873,0.0002771471,0.0002781145,0.0001615776,0.0001024337],"domain_codex":null,"domain_gemma":null,"domain_candidate":null,"domain_consensus":null,"study_design_codex":"design_other","study_design_gemma":"not_applicable","study_design_scores_codex":[0.000007428601,0.00004673344,0.0001590608,0.001437535,0.00005455027,0.000007868504,0.000028032,0.000001592706,0.00002346061,0.00004695301,0.0001001954,0.9980866],"study_design_scores_gemma":[0.00007361613,0.0003070003,0.00008537764,0.006156281,0.0000750683,0.00001117399,0.00004627757,0.00005491438,0.0001465566,0.001139271,0.9914657,0.0004387198],"study_design_candidate":"design_other","study_design_consensus":null,"genre_codex":"review","genre_gemma":"review","genre_scores_codex":[0.0005170713,0.9979928,0.000001591714,0.0001218952,0.0001105833,0.0006847394,0.00007016306,0.00003995643,0.0004611855],"genre_scores_gemma":[0.01961875,0.9775352,0.0003752174,0.000002136989,0.001738823,0.0002201857,0.0003042693,0.000004475665,0.0002008865],"genre_candidate":"review","genre_consensus":"review","teacher_disagreement_score":0.9976479,"threshold_uncertainty_score":0.5864915,"prediction_status":"machine_predicted_unvalidated"},"labels":[],"label_agreement":null},{"id":"W1997356329","doi":"10.1021/cg100468e","title":"Characterization of the Nanoscale in Triacylglycerol Crystal Networks","year":2010,"lang":"en","type":"article","venue":"Crystal Growth & Design","topic":"Food Chemistry and Fat Analysis","field":"Agricultural and Biological Sciences","cited_by":210,"is_retracted":false,"has_abstract":true,"routes":{"ca_aff":true,"ca_fund":false,"ca_venue":false,"about_ca":false},"ca_institutions":"University of Guelph","funders":"","keywords":"Transmission electron microscopy; Nanoscopic scale; Materials science; Crystal (programming language); Mosaicity; Diffraction; Characterization (materials science); Crystallography; Supersaturation; Analytical Chemistry (journal); Chemistry; X-ray crystallography; Nanotechnology; Optics; Chromatography; Organic chemistry","retraction":null,"screen_n_in":null,"score":{"opus":0.01104529900091423,"gpt":0.181633102360462,"spread":0.1705878033595478,"validation_status":"score_only:v0-immature-baseline"},"prediction":{"model_version":"codex-gemma-dda1882f352a","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0002280832,0.0001059299,0.0001572054,0.000008352697,0.00009369969,0.00002944882,0.0002909083,0.000137855,0.0001701918],"category_scores_gemma":[0.00005952633,0.00003800156,0.0001160415,0.0005130588,0.00008684298,0.00009364356,0.00005004496,0.0001926029,0.000001308057],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.000007154243,"about_ca_system_score_gemma":0.000007795724,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.00004064348,"about_ca_topic_score_gemma":0.0000962749,"domain_scores_codex":[0.9991858,0.00007368062,0.0002348348,0.0001798829,0.000141849,0.0001839561],"domain_scores_gemma":[0.9996236,0.00008745916,0.0001193495,0.00007254934,0.00004939967,0.00004766684],"domain_codex":null,"domain_gemma":null,"domain_candidate":null,"domain_consensus":null,"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","study_design_scores_codex":[0.00005516865,0.00005631303,0.004058342,0.000003738793,0.000006244256,8.131734e-7,0.00002911819,0.00001428757,0.9942787,0.00004984858,0.00003095805,0.001416465],"study_design_scores_gemma":[0.0003909402,0.0001465191,0.1796567,0.00002889099,0.00003766117,0.000007367571,0.0000814354,0.002290019,0.8155167,0.0005204055,0.001057039,0.0002663846],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9987943,0.00001076863,0.0002836285,0.0002565084,0.0001163405,0.0001496639,0.00001353057,0.00001758742,0.0003576441],"genre_scores_gemma":[0.9995022,0.000007148642,0.00003716899,0.00005277071,0.0001816191,0.00001196943,0.00003364808,9.749238e-7,0.0001724999],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.1787621,"threshold_uncertainty_score":0.1863481,"prediction_status":"machine_predicted_unvalidated"},"labels":[],"label_agreement":null},{"id":"W2040581528","doi":"10.1007/s11746-000-0075-8","title":"The effect of minor components on milk fat crystallization","year":2000,"lang":"en","type":"article","venue":"Journal of the American Oil Chemists Society","topic":"Food Chemistry and Fat Analysis","field":"Agricultural and Biological Sciences","cited_by":208,"is_retracted":false,"has_abstract":true,"routes":{"ca_aff":true,"ca_fund":true,"ca_venue":false,"about_ca":false},"ca_institutions":"University of Guelph","funders":"Natural Sciences and Engineering Research Council of Canada; University of Guelph","keywords":"Crystallization; Chemistry; Milk fat; Anhydrous; Nucleation; Chromatography; Kinetics; Globules of fat; Fraction (chemistry); Food science; Organic chemistry","retraction":null,"screen_n_in":null,"score":{"opus":0.005910812237663939,"gpt":0.2032617814328628,"spread":0.1973509691951989,"validation_status":"score_only:v0-immature-baseline"},"prediction":{"model_version":"codex-gemma-dda1882f352a","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0002567651,0.0001036759,0.0002274144,0.000001336288,0.0002166875,0.0000243836,0.0004627125,0.00003492861,0.00005956254],"category_scores_gemma":[0.00004557785,0.00002722354,0.0005900871,0.0002963913,0.0002721755,0.00002855092,0.00002597804,0.0001673592,0.000001615683],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.00003958017,"about_ca_system_score_gemma":0.000004300189,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.00003607984,"about_ca_topic_score_gemma":0.000002867239,"domain_scores_codex":[0.9991133,0.0000710774,0.0002552097,0.00008870148,0.0003369306,0.0001348111],"domain_scores_gemma":[0.9989714,0.0003125162,0.0005225604,0.00008127226,0.00006050351,0.00005172827],"domain_codex":null,"domain_gemma":null,"domain_candidate":null,"domain_consensus":null,"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","study_design_scores_codex":[0.0001624219,0.00003884966,0.002165066,0.00001109631,0.0001063751,4.273145e-7,0.00006503976,0.00006194122,0.9470906,3.326253e-7,0.002966733,0.04733114],"study_design_scores_gemma":[0.0003242886,0.0005679357,0.01377686,0.00007668634,0.0001335134,0.00001734106,0.0003658049,0.0001572772,0.966989,0.0000162794,0.01743604,0.0001389453],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9976524,0.0001175234,1.844833e-7,0.001190038,0.00002497056,0.00001563603,0.000005977699,0.000005428067,0.000987917],"genre_scores_gemma":[0.9982831,0.0003809087,0.00001562624,0.0001515427,0.0001982468,9.456937e-7,0.000003209594,8.640277e-7,0.0009655121],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.04719219,"threshold_uncertainty_score":0.1666607,"prediction_status":"machine_predicted_unvalidated"},"labels":[],"label_agreement":null},{"id":"W2140232146","doi":"10.1111/j.1365-2621.2001.tb16082.x","title":"Rheological Properties of Milkfat and Butter","year":2001,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Food Chemistry and Fat Analysis","field":"Agricultural and Biological Sciences","cited_by":206,"is_retracted":false,"has_abstract":true,"routes":{"ca_aff":true,"ca_fund":false,"ca_venue":false,"about_ca":false},"ca_institutions":"University of Manitoba; University of Guelph","funders":"","keywords":"Rheology; Thixotropy; Spreadability; Butterfat; Materials science; Extrusion; Softening; Rheometry; Texture (cosmology); Food science; Viscosity; Composite material; Chemistry; Milk fat; Computer science","retraction":null,"screen_n_in":null,"score":{"opus":0.03294035811020914,"gpt":0.2081239776417502,"spread":0.175183619531541,"validation_status":"score_only:v0-immature-baseline"},"prediction":{"model_version":"codex-gemma-dda1882f352a","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0003987683,0.00005287194,0.0001389691,0.00001577425,0.000100446,0.00003133592,0.0002846994,0.00003015107,0.00006166459],"category_scores_gemma":[0.0001050817,0.0000155121,0.00006280544,0.0004105081,0.0004531397,0.000197441,0.00005221769,0.00008539963,7.706917e-7],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.000007008714,"about_ca_system_score_gemma":0.00001298401,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.00000618371,"about_ca_topic_score_gemma":0.000009024982,"domain_scores_codex":[0.999265,0.00001421813,0.0002135882,0.0000949534,0.0002821387,0.0001301351],"domain_scores_gemma":[0.9995374,0.00002633806,0.0001563405,0.00002610886,0.0001673201,0.00008649112],"domain_codex":null,"domain_gemma":null,"domain_candidate":null,"domain_consensus":null,"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","study_design_scores_codex":[0.00002631797,0.00003390232,0.006847642,0.000002346267,0.000006156049,0.000003418565,0.0000424398,0.000001814113,0.9872427,0.00003746693,0.00002877973,0.005727001],"study_design_scores_gemma":[0.000147162,0.001544573,0.06278493,0.00005665839,0.00002701588,0.0003521039,0.0006088204,0.00007199976,0.9320654,0.0007127491,0.00150543,0.0001231906],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9977177,0.0005503981,0.000002510448,0.001186044,0.00003087629,0.00001442639,7.984348e-7,0.000002545836,0.0004946344],"genre_scores_gemma":[0.9996085,0.00009853617,0.00007732218,0.00007055005,0.00007740837,2.054653e-7,7.433908e-8,1.250318e-7,0.00006727477],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.05593729,"threshold_uncertainty_score":0.1669612,"prediction_status":"machine_predicted_unvalidated"},"labels":[],"label_agreement":null},{"id":"W2048583720","doi":"10.1016/j.carbpol.2014.10.035","title":"The gelation of oil using ethyl cellulose","year":2014,"lang":"en","type":"article","venue":"Carbohydrate Polymers","topic":"Food Chemistry and Fat Analysis","field":"Agricultural and Biological Sciences","cited_by":205,"is_retracted":false,"has_abstract":false,"routes":{"ca_aff":true,"ca_fund":false,"ca_venue":false,"about_ca":false},"ca_institutions":"University of Guelph","funders":"","keywords":"Rheology; Gel point; Ethyl cellulose; Polymer; Materials science; Thermal analysis; Chemical engineering; Modulus; Composite material; Cellulose; Molar mass distribution; Dynamic mechanical analysis; Thermal; Polymer chemistry; Chemistry; Organic chemistry; Thermodynamics","retraction":null,"screen_n_in":null,"score":{"opus":0.01450192680441744,"gpt":0.2071296537829562,"spread":0.1926277269785388,"validation_status":"score_only:v0-immature-baseline"},"prediction":{"model_version":"codex-gemma-dda1882f352a","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0001471761,0.00006667975,0.00008628688,0.000004188209,0.0001499674,0.0000214549,0.0001359531,0.00005368176,0.00007760974],"category_scores_gemma":[0.00002735612,0.00002180807,0.00008601413,0.0002426304,0.00008799039,0.00003359548,0.00002241006,0.00005207102,0.00000413645],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.000008241514,"about_ca_system_score_gemma":0.000003459882,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.0003071489,"about_ca_topic_score_gemma":0.00004731237,"domain_scores_codex":[0.9994666,0.00004609432,0.0001394843,0.000108553,0.0001041341,0.0001351619],"domain_scores_gemma":[0.9996589,0.0001280441,0.00008862662,0.00005287031,0.00002812391,0.00004345858],"domain_codex":null,"domain_gemma":null,"domain_candidate":null,"domain_consensus":null,"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","study_design_scores_codex":[0.000005629154,0.000006215422,0.0003001405,0.000002174228,0.00001235063,1.283699e-7,0.00002738397,0.00002765953,0.962304,0.0001306093,0.00001002495,0.0371737],"study_design_scores_gemma":[0.00007076719,0.00004526639,0.001200474,0.00001069272,0.00005711755,6.430482e-7,0.0002879852,0.01033654,0.9832193,0.0001820883,0.004443513,0.0001456121],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9929794,0.0003117278,0.000004051222,0.0003506186,0.00006650615,0.00001021458,0.000003039696,0.00001278906,0.006261665],"genre_scores_gemma":[0.9991431,0.00002299255,0.000009221188,0.00003884669,0.0001129576,0.000001160729,0.00001237456,4.678461e-7,0.0006588952],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.03702809,"threshold_uncertainty_score":0.1153443,"prediction_status":"machine_predicted_unvalidated"},"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,"routes":{"ca_aff":true,"ca_fund":false,"ca_venue":false,"about_ca":false},"ca_institutions":"University of Guelph","funders":"","keywords":"Lipolysis; Chemistry; Composition (language); Food science; Materials science; Nanotechnology; Biochemistry; Adipose tissue","retraction":null,"screen_n_in":null,"score":{"opus":0.04074544315765231,"gpt":0.2609297034842732,"spread":0.2201842603266209,"validation_status":"score_only:v0-immature-baseline"},"prediction":{"model_version":"codex-gemma-dda1882f352a","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000236436,0.00007982652,0.0001288711,0.00009902404,0.0003135838,0.00002586079,0.0002670687,0.00008250562,0.0000552594],"category_scores_gemma":[0.00005603615,0.00002595396,0.00003712465,0.001101998,0.001107281,0.0001317401,0.00007872294,0.00005276884,4.890344e-7],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.00001912825,"about_ca_system_score_gemma":0.00001473192,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.00001748166,"about_ca_topic_score_gemma":0.0001833423,"domain_scores_codex":[0.9992431,0.00001539785,0.0001650497,0.0002415795,0.0001096439,0.0002252113],"domain_scores_gemma":[0.9995269,0.0002299453,0.00007082582,0.00007777545,0.00006661435,0.00002789148],"domain_codex":null,"domain_gemma":null,"domain_candidate":null,"domain_consensus":null,"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","study_design_scores_codex":[0.00001370202,0.00001469263,0.0006234097,9.990109e-7,0.000007535425,2.780986e-7,0.00002946052,0.00002598501,0.9476719,0.001673915,0.00006334399,0.04987474],"study_design_scores_gemma":[0.0003088721,0.0006885322,0.00331827,0.00001830486,0.00002047797,0.00001881853,0.0003315646,0.001567611,0.9814781,0.01196807,0.0001446484,0.0001367324],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9932643,0.0001674817,0.000526507,0.005767876,0.00005007763,0.00008374341,0.00002088716,0.00003674396,0.00008243635],"genre_scores_gemma":[0.9986291,0.00001871083,0.001248099,0.00003333913,0.00001960966,0.00002240803,0.000002504547,4.327625e-7,0.00002581727],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.04973801,"threshold_uncertainty_score":0.4079824,"prediction_status":"machine_predicted_unvalidated"},"labels":[],"label_agreement":null},{"id":"W1758716861","doi":"10.1111/1750-3841.12175","title":"The Potential Application of Rice Bran Wax Oleogel to Replace Solid Fat and Enhance Unsaturated Fat Content in Ice Cream","year":2013,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Food Chemistry and Fat Analysis","field":"Agricultural and Biological Sciences","cited_by":200,"is_retracted":false,"has_abstract":true,"routes":{"ca_aff":true,"ca_fund":false,"ca_venue":false,"about_ca":false},"ca_institutions":"University of Guelph","funders":"National Institutes of Health","keywords":"Differential scanning calorimetry; Food science; Wax; Chemistry; Globules of fat; Ice cream; Scanning electron microscope; Materials science; Chemical engineering; Composite material; Linseed oil; Organic chemistry; Milk fat","retraction":null,"screen_n_in":null,"score":{"opus":0.01248493231262979,"gpt":0.2318161391719897,"spread":0.2193312068593599,"validation_status":"score_only:v0-immature-baseline"},"prediction":{"model_version":"codex-gemma-dda1882f352a","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0005644964,0.00008119983,0.0001627119,0.00002309457,0.000215332,0.0001160071,0.0005110001,0.00003938554,0.00001095747],"category_scores_gemma":[0.0001874662,0.00002818029,0.0000579172,0.0008266295,0.0002298394,0.0002615201,0.00006623073,0.0001388386,0.000002873569],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.00002700349,"about_ca_system_score_gemma":0.0000143516,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.0002319405,"about_ca_topic_score_gemma":0.0001567649,"domain_scores_codex":[0.9988259,0.00003286571,0.000375832,0.0001859444,0.0003768275,0.00020263],"domain_scores_gemma":[0.9989492,0.0001105424,0.0003276956,0.0000731552,0.0004052547,0.0001341213],"domain_codex":null,"domain_gemma":null,"domain_candidate":null,"domain_consensus":null,"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","study_design_scores_codex":[0.00004022341,0.00004498028,0.0002993542,0.000003038298,0.000006631847,5.159556e-7,0.00006139879,0.00003789534,0.9877643,0.00001662813,0.00006694427,0.01165808],"study_design_scores_gemma":[0.0001377072,0.0007688486,0.07731552,0.00003519793,0.00001548928,0.00002669908,0.001401655,0.0006571598,0.9189186,0.0003088889,0.0003025487,0.0001117384],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.996406,0.0002427939,0.00006004851,0.002969721,0.00004533689,0.0001048153,0.000002523372,0.000003413167,0.0001653366],"genre_scores_gemma":[0.9995946,0.00006271425,0.00007976151,0.0001048342,0.00007469569,0.000003804892,5.029272e-7,3.718677e-7,0.00007874443],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.07701616,"threshold_uncertainty_score":0.1656181,"prediction_status":"machine_predicted_unvalidated"},"labels":[],"label_agreement":null},{"id":"W2053823881","doi":"10.1002/lite.201200205","title":"Edible oleogels in food products to help maximize health benefits and improve nutritional profiles","year":2012,"lang":"en","type":"article","venue":"Lipid Technology","topic":"Food Chemistry and Fat Analysis","field":"Agricultural and Biological Sciences","cited_by":198,"is_retracted":false,"has_abstract":true,"routes":{"ca_aff":true,"ca_fund":false,"ca_venue":false,"about_ca":false},"ca_institutions":"University of Guelph","funders":"","keywords":"Nutraceutical; Food science; Health benefits; Food products; Chemistry; Fat substitute; Vegetable oil; Edible oil; Biotechnology; Business; Biology; Traditional medicine; Medicine","retraction":null,"screen_n_in":null,"score":{"opus":0.01698046474470211,"gpt":0.2116261620067658,"spread":0.1946456972620637,"validation_status":"score_only:v0-immature-baseline"},"prediction":{"model_version":"codex-gemma-dda1882f352a","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0001457008,0.0001125316,0.0001973101,0.00004632001,0.00009234762,0.0000135782,0.0001570866,0.0001596257,0.00004410518],"category_scores_gemma":[0.00006847983,0.00005281109,0.0000256835,0.0007726708,0.00005965618,0.00007883232,0.0001138436,0.0001380557,0.00001477996],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.00002261693,"about_ca_system_score_gemma":0.000007738489,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.00003753627,"about_ca_topic_score_gemma":0.0001428565,"domain_scores_codex":[0.9990232,0.00001482006,0.000178284,0.0002837813,0.00009052121,0.0004094224],"domain_scores_gemma":[0.9997188,0.00002667962,0.00005416801,0.00006985355,0.00002934058,0.0001010846],"domain_codex":null,"domain_gemma":null,"domain_candidate":null,"domain_consensus":null,"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","study_design_scores_codex":[0.00003776496,0.0004008385,0.06308803,0.00004873311,0.00002391945,6.165143e-7,0.00007800461,7.640358e-7,0.7166713,0.003083555,0.001025142,0.2155413],"study_design_scores_gemma":[0.0004312433,0.001330216,0.07384921,0.00008200685,0.00001074248,0.00003574333,0.0007485599,0.000006756132,0.8850143,0.001988149,0.03606842,0.0004346544],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9653978,0.001884414,7.588121e-7,0.03217144,0.00008450135,0.000202964,0.00006326692,0.00008840409,0.0001064279],"genre_scores_gemma":[0.9980646,0.0001165914,0.0008731854,0.0002873158,0.0004720739,0.00008232881,0.00004364546,8.94522e-7,0.00005932133],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.2151066,"threshold_uncertainty_score":0.2153574,"prediction_status":"machine_predicted_unvalidated"},"labels":[],"label_agreement":null},{"id":"W1194400226","doi":"10.1016/j.carbpol.2015.08.050","title":"Influence of solvent quality on the mechanical strength of ethylcellulose oleogels","year":2015,"lang":"en","type":"article","venue":"Carbohydrate Polymers","topic":"Food Chemistry and Fat Analysis","field":"Agricultural and Biological Sciences","cited_by":185,"is_retracted":false,"has_abstract":false,"routes":{"ca_aff":true,"ca_fund":true,"ca_venue":false,"about_ca":false},"ca_institutions":"University of Guelph","funders":"Ministry of Rural Affairs; Ontario Ministry of Agriculture, Food and Rural Affairs","keywords":"Oleyl alcohol; Solvent; Chemistry; Chemical engineering; Castor oil; Stearic acid; Oleic acid; Soybean oil; Polymer; Organic chemistry; Adsorption; Polymer chemistry; Alcohol; Food science","retraction":null,"screen_n_in":null,"score":{"opus":0.0374623916508281,"gpt":0.2528879535478069,"spread":0.2154255618969788,"validation_status":"score_only:v0-immature-baseline"},"prediction":{"model_version":"codex-gemma-dda1882f352a","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0003605422,0.0001049199,0.00020361,0.000007055292,0.0000410951,0.000007407395,0.0002998548,0.00007791832,0.00008646445],"category_scores_gemma":[0.0001306289,0.00003492723,0.0001426017,0.0003340002,0.0001462399,0.00003131564,0.00005466476,0.0001018048,0.000005005912],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.00001255669,"about_ca_system_score_gemma":0.00001605514,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.000583525,"about_ca_topic_score_gemma":0.0000465321,"domain_scores_codex":[0.9989906,0.0001116382,0.0002924161,0.0001680733,0.0002820467,0.0001552248],"domain_scores_gemma":[0.9992786,0.000226806,0.0001848989,0.000120292,0.00008150534,0.0001079155],"domain_codex":null,"domain_gemma":null,"domain_candidate":null,"domain_consensus":null,"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","study_design_scores_codex":[0.0000326966,0.00007905778,0.000274104,0.000004850768,0.00003403156,7.121565e-7,0.0000901848,0.0001641486,0.9965598,0.001253256,0.00001793241,0.001489226],"study_design_scores_gemma":[0.00007672257,0.0001652403,0.001674511,0.00001573343,0.00002646772,1.621041e-7,0.0008423289,0.00008687453,0.996583,0.0002901959,0.0001479314,0.00009087149],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9972333,0.0001255327,3.329877e-7,0.000831005,0.00002538393,0.0000504007,0.00003987788,0.00001165292,0.001682566],"genre_scores_gemma":[0.9997239,0.00001222042,0.000003305534,0.0001244917,0.00003829082,0.000004296,0.00001354443,5.743441e-7,0.00007943419],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.002490595,"threshold_uncertainty_score":0.1424291,"prediction_status":"machine_predicted_unvalidated"},"labels":[],"label_agreement":null},{"id":"W2602314000","doi":"10.1039/c6fo01805j","title":"Ethylcellulose oleogels for lipophilic bioactive delivery – effect of oleogelation on in vitro bioaccessibility and stability of beta-carotene","year":2017,"lang":"en","type":"article","venue":"Food & Function","topic":"Food Chemistry and Fat Analysis","field":"Agricultural and Biological Sciences","cited_by":183,"is_retracted":false,"has_abstract":true,"routes":{"ca_aff":true,"ca_fund":true,"ca_venue":false,"about_ca":false},"ca_institutions":"University of Guelph","funders":"Ontario Ministry of Agriculture, Food and Rural Affairs","keywords":"Canola; Lipolysis; Food science; Chemistry; Emulsion; Chromatography; Biochemistry; Adipose tissue","retraction":null,"screen_n_in":null,"score":{"opus":0.02414219051806192,"gpt":0.2342843119123445,"spread":0.2101421213942826,"validation_status":"score_only:v0-immature-baseline"},"prediction":{"model_version":"codex-gemma-dda1882f352a","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0005114102,0.0001180335,0.0002774144,0.00001734586,0.0001467591,0.00002031325,0.0001168732,0.0001305539,0.00002310968],"category_scores_gemma":[0.0001621923,0.00005246598,0.0001404534,0.0001021807,0.0001294742,0.0001654385,0.00003961699,0.00007983249,5.557381e-7],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.00002357264,"about_ca_system_score_gemma":0.000004550775,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.0003251652,"about_ca_topic_score_gemma":0.0003027787,"domain_scores_codex":[0.9991225,0.00008408591,0.0002486682,0.0003012326,0.0001264508,0.0001170561],"domain_scores_gemma":[0.9991723,0.0003068009,0.0002534262,0.0001445519,0.00008599099,0.00003696168],"domain_codex":null,"domain_gemma":null,"domain_candidate":null,"domain_consensus":null,"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","study_design_scores_codex":[0.006032428,0.0001103454,0.0385523,0.00006769167,0.00004346785,5.811049e-8,0.0000237446,0.000004385517,0.9067792,0.000006387892,4.626393e-7,0.04837955],"study_design_scores_gemma":[0.0002821263,0.005622732,0.305949,0.00001554332,0.00005716635,8.094312e-8,0.00004643927,0.000124385,0.6876618,0.0001701208,0.000007282803,0.00006328789],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9991333,0.00009660478,0.000005924725,0.0001484707,0.00005460283,0.0002981095,0.0001648001,0.000009180438,0.00008896017],"genre_scores_gemma":[0.9997805,0.000009575532,0.00001148024,0.000004866654,0.00007092551,0.00002431047,0.00009553362,7.146742e-7,0.000002052525],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.2673967,"threshold_uncertainty_score":0.2139501,"prediction_status":"machine_predicted_unvalidated"},"labels":[],"label_agreement":null},{"id":"W2228347103","doi":"10.1146/annurev-food-041715-033225","title":"Development, Characterization, and Utilization of Food-Grade Polymer Oleogels","year":2016,"lang":"en","type":"review","venue":"Annual Review of Food Science and Technology","topic":"Food Chemistry and Fat Analysis","field":"Agricultural and Biological Sciences","cited_by":171,"is_retracted":false,"has_abstract":true,"routes":{"ca_aff":true,"ca_fund":true,"ca_venue":false,"about_ca":false},"ca_institutions":"University of Guelph","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Polymer; Ethyl cellulose; Materials science; Rheology; Solvent; Polymer science; Chemical engineering; Food products; Structuring; Characterization (materials science); Organic chemistry; Chemistry; Food science; Nanotechnology; Composite material; Business","retraction":null,"screen_n_in":null,"score":{"opus":0.03547837390414286,"gpt":0.2872900131678172,"spread":0.2518116392636743,"validation_status":"score_only:v0-immature-baseline"},"prediction":{"model_version":"codex-gemma-dda1882f352a","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000461395,0.0002245435,0.001009979,0.000110161,0.0001437147,0.00001263266,0.000493547,0.0002330023,0.00002933991],"category_scores_gemma":[0.0002344599,0.00008326523,0.00009058028,0.002295752,0.0008682191,0.0001696099,0.0002217368,0.00009574428,0.000002082703],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.00001303376,"about_ca_system_score_gemma":0.0001144599,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":9.68496e-7,"about_ca_topic_score_gemma":0.000004237025,"domain_scores_codex":[0.998358,0.00002909456,0.0006572558,0.0004434869,0.0002808151,0.0002313309],"domain_scores_gemma":[0.9988325,0.00005495978,0.0006366923,0.000124075,0.0002825522,0.00006926054],"domain_codex":null,"domain_gemma":null,"domain_candidate":null,"domain_consensus":null,"study_design_codex":"design_other","study_design_gemma":"not_applicable","study_design_scores_codex":[3.700721e-7,0.00002008155,0.000009425738,0.005585721,0.00003146531,1.561994e-7,0.00001031879,2.539513e-11,0.008643116,0.0007137102,0.000008938267,0.9849767],"study_design_scores_gemma":[0.00003373281,0.0002804446,0.0000287639,0.02432675,0.0001525669,0.00002178812,0.00004377851,7.339172e-8,0.02000969,0.00008803556,0.9547946,0.0002197109],"study_design_candidate":"design_other","study_design_consensus":null,"genre_codex":"review","genre_gemma":"review","genre_scores_codex":[0.005158433,0.9940473,0.000002522562,0.0002803352,0.00002174557,0.0002332673,0.0001600564,0.00002250757,0.00007382796],"genre_scores_gemma":[0.005858182,0.9939101,0.00002247945,0.00004386827,0.00002096371,0.00002533561,0.00006938083,0.00000128497,0.0000483653],"genre_candidate":"review","genre_consensus":"review","teacher_disagreement_score":0.984757,"threshold_uncertainty_score":0.3395458,"prediction_status":"machine_predicted_unvalidated"},"labels":[],"label_agreement":null},{"id":"W1479070355","doi":"10.1016/j.cofs.2015.08.006","title":"Novel trans fat replacement strategies","year":2015,"lang":"en","type":"article","venue":"Current Opinion in Food Science","topic":"Food Chemistry and Fat Analysis","field":"Agricultural and Biological Sciences","cited_by":162,"is_retracted":false,"has_abstract":false,"routes":{"ca_aff":true,"ca_fund":true,"ca_venue":false,"about_ca":false},"ca_institutions":"University of Guelph","funders":"Natural Sciences and Engineering Research Council of Canada; Ministry of Agriculture of the People's Republic of China","keywords":"Monoglyceride; Structuring; Food and drug administration; Wax; Trans fat; Food products; Biochemical engineering; Food science; Chemistry; Business; Organic chemistry; Saturated fat; Risk analysis (engineering); Engineering; Biochemistry","retraction":null,"screen_n_in":null,"score":{"opus":0.1497200993372115,"gpt":0.327999622554821,"spread":0.1782795232176095,"validation_status":"score_only:v0-immature-baseline"},"prediction":{"model_version":"codex-gemma-dda1882f352a","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0004532888,0.0001074081,0.0001119874,0.00002438391,0.0001298371,0.0001372635,0.0004761872,0.00003312261,0.00004745875],"category_scores_gemma":[0.00004882818,0.00004509401,0.00004987791,0.001160493,0.000229196,0.0003635933,0.0000694277,0.0001097125,0.00001015986],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.00005668472,"about_ca_system_score_gemma":0.00005147042,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.00003177197,"about_ca_topic_score_gemma":0.00005481223,"domain_scores_codex":[0.9986502,0.00001459471,0.0002044641,0.000377142,0.0004569463,0.000296659],"domain_scores_gemma":[0.9995791,0.0000253926,0.00005555145,0.00007862481,0.00008861942,0.0001727026],"domain_codex":null,"domain_gemma":null,"domain_candidate":null,"domain_consensus":null,"study_design_codex":"bench_or_experimental","study_design_gemma":"not_applicable","study_design_scores_codex":[0.00009870919,0.0008716356,0.006447307,0.00005841106,0.00001181329,3.196017e-7,0.001409482,0.0005120994,0.9257529,0.006422406,0.002279251,0.05613571],"study_design_scores_gemma":[0.004976928,0.007803304,0.09427746,0.001107201,0.00004502643,0.00005241332,0.04932934,0.009918703,0.2118623,0.01470502,0.602054,0.003868271],"study_design_candidate":"bench_or_experimental","study_design_consensus":null,"genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9934283,0.0009382413,0.0001727001,0.0009306488,0.001693613,0.0001353647,0.00002951519,0.0000555173,0.002616058],"genre_scores_gemma":[0.9996267,0.00005021301,0.00005542846,0.00001036274,0.0002063281,0.00001195524,0.00002228511,3.215607e-7,0.00001641904],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.7138906,"threshold_uncertainty_score":0.1838881,"prediction_status":"machine_predicted_unvalidated"},"labels":[],"label_agreement":null},{"id":"W2051310294","doi":"10.1021/cg034048a","title":"Orientation and Phase Transitions of Fat Crystals under Shear","year":2003,"lang":"en","type":"article","venue":"Crystal Growth & Design","topic":"Food Chemistry and Fat Analysis","field":"Agricultural and Biological Sciences","cited_by":159,"is_retracted":false,"has_abstract":true,"routes":{"ca_aff":true,"ca_fund":true,"ca_venue":false,"about_ca":false},"ca_institutions":"University of Guelph; ExxonMobil (Canada); University of Waterloo","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Crystallite; Shear (geology); Diffraction; Synchrotron; Materials science; Crystallography; Phase transition; Shear rate; Chemistry; Composite material; Condensed matter physics; Rheology; Optics; Physics","retraction":null,"screen_n_in":null,"score":{"opus":0.02929617248209592,"gpt":0.2395092147654732,"spread":0.2102130422833773,"validation_status":"score_only:v0-immature-baseline"},"prediction":{"model_version":"codex-gemma-dda1882f352a","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0001323572,0.00008974614,0.0001302776,0.000009719866,0.0001195639,0.00002493862,0.00005338624,0.00006019639,0.0003178461],"category_scores_gemma":[0.00002834552,0.00004060657,0.00006480896,0.0002807679,0.00008703548,0.0001050373,0.000005260624,0.00004599443,0.000001800786],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.000007648527,"about_ca_system_score_gemma":0.000004929511,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.00001346217,"about_ca_topic_score_gemma":0.000004355026,"domain_scores_codex":[0.9993398,0.00007549447,0.000162275,0.0001775909,0.0001134675,0.0001314055],"domain_scores_gemma":[0.9996936,0.00008904477,0.00004925407,0.00003280291,0.00005923541,0.00007607997],"domain_codex":null,"domain_gemma":null,"domain_candidate":null,"domain_consensus":null,"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","study_design_scores_codex":[0.00003062589,0.0001132271,0.0000701115,0.00001036533,0.0000202903,0.000001676332,0.00009804562,0.00001911562,0.9969822,0.0017117,0.0001559672,0.0007866863],"study_design_scores_gemma":[0.001143014,0.0009788611,0.001823495,0.00003408023,0.0001947917,0.00002707518,0.002901138,0.0002467736,0.9738731,0.01662513,0.001729284,0.0004232796],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9883837,0.0001735688,0.00936035,0.0001910891,0.00001877072,0.0001141297,0.00004067333,0.00002608995,0.001691595],"genre_scores_gemma":[0.9992247,0.00002257743,0.0005227579,0.00004855315,0.00002847853,0.000006628787,0.000036245,7.133989e-7,0.0001093935],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.02310911,"threshold_uncertainty_score":0.3480192,"prediction_status":"machine_predicted_unvalidated"},"labels":[],"label_agreement":null},{"id":"W2989786695","doi":"10.1039/c9sm01704f","title":"Advances in our understanding of the structure and functionality of edible fats and fat mimetics","year":2019,"lang":"en","type":"review","venue":"Soft Matter","topic":"Food Chemistry and Fat Analysis","field":"Agricultural and Biological Sciences","cited_by":151,"is_retracted":false,"has_abstract":true,"routes":{"ca_aff":true,"ca_fund":true,"ca_venue":false,"about_ca":false},"ca_institutions":"University of Guelph","funders":"Ontario Ministry of Food and Agriculture; Natural Sciences and Engineering Research Council of Canada; Canada Research Chairs","keywords":"Chemistry; Food science; Biochemical engineering; Nanotechnology; Computational biology; Biology; Materials science; Engineering","retraction":null,"screen_n_in":null,"score":{"opus":0.05366606452230201,"gpt":0.2769276563164064,"spread":0.2232615917941044,"validation_status":"score_only:v0-immature-baseline"},"prediction":{"model_version":"codex-gemma-dda1882f352a","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00005777229,0.0001049242,0.0004136797,0.000007619294,0.00002795202,0.00001009403,0.00009662487,0.0001240553,0.00008303639],"category_scores_gemma":[0.000009542498,0.00003118818,0.00009859178,0.0001719468,0.00005328561,0.00003730171,0.0000676835,0.0001153771,7.306226e-7],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.00001151021,"about_ca_system_score_gemma":0.000004001302,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.00001132173,"about_ca_topic_score_gemma":0.00004266755,"domain_scores_codex":[0.9994543,0.0000353428,0.0001913168,0.0001483042,0.00009645103,0.00007433196],"domain_scores_gemma":[0.9996701,0.00008803861,0.0001680958,0.00004569497,0.00001310998,0.00001496438],"domain_codex":null,"domain_gemma":null,"domain_candidate":null,"domain_consensus":null,"study_design_codex":"design_other","study_design_gemma":"not_applicable","study_design_scores_codex":[0.00003422906,0.0001033105,0.1190103,0.05470284,0.0003398042,0.000001366442,0.0001604054,0.000006201474,0.0147877,0.0003723785,0.001790175,0.8086913],"study_design_scores_gemma":[0.000834292,0.0003870135,0.0297601,0.02857489,0.003975302,0.00007624318,0.004746629,0.00002471846,0.008082811,0.02871354,0.8923796,0.002444832],"study_design_candidate":"not_applicable","study_design_consensus":null,"genre_codex":"review","genre_gemma":"review","genre_scores_codex":[0.006518883,0.9927492,0.000003268109,0.0002138981,0.00006934663,0.000110215,0.0001275908,0.000002213556,0.0002053982],"genre_scores_gemma":[0.1202442,0.8794939,0.00001948439,0.00003781699,0.00007479703,0.000001218741,0.00003296662,8.907364e-7,0.00009469565],"genre_candidate":"review","genre_consensus":"review","teacher_disagreement_score":0.8905895,"threshold_uncertainty_score":0.1271817,"prediction_status":"machine_predicted_unvalidated"},"labels":[],"label_agreement":null},{"id":"W2511152835","doi":"10.1016/j.meatsci.2016.08.003","title":"Potential use of organogels to replace animal fat in comminuted meat products","year":2016,"lang":"en","type":"article","venue":"Meat Science","topic":"Food Chemistry and Fat Analysis","field":"Agricultural and Biological Sciences","cited_by":146,"is_retracted":false,"has_abstract":false,"routes":{"ca_aff":true,"ca_fund":true,"ca_venue":false,"about_ca":false},"ca_institutions":"University of Guelph","funders":"Ontario Ministry of Agriculture, Food and Rural Affairs","keywords":"Food science; Chemistry","retraction":null,"screen_n_in":null,"score":{"opus":0.02672388860386719,"gpt":0.2190704882731853,"spread":0.1923465996693181,"validation_status":"score_only:v0-immature-baseline"},"prediction":{"model_version":"codex-gemma-dda1882f352a","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000264641,0.00009676474,0.0001546507,0.0000286924,0.0001176005,0.00004987911,0.0004915142,0.00003995172,0.0001647059],"category_scores_gemma":[0.0004872945,0.00003131258,0.00003809885,0.001826458,0.0002827471,0.0003473276,0.0001654192,0.00004128559,0.00002455377],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.00002730998,"about_ca_system_score_gemma":0.00001535728,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.0001864411,"about_ca_topic_score_gemma":0.0002663522,"domain_scores_codex":[0.9986654,0.0000283881,0.0001952345,0.0004370644,0.0003769097,0.0002970159],"domain_scores_gemma":[0.9994622,0.00006432294,0.00005672545,0.0001343215,0.0001690773,0.000113326],"domain_codex":null,"domain_gemma":null,"domain_candidate":null,"domain_consensus":null,"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","study_design_scores_codex":[0.0000428502,0.00004738855,0.01158882,0.000002261295,0.000001858175,0.000003695471,0.00004301542,0.000004468699,0.9849514,0.00003360239,0.0002755805,0.003005052],"study_design_scores_gemma":[0.00006970891,0.0001395133,0.06180985,0.00002550235,0.000005144188,0.000003903168,0.00005622844,0.00001962738,0.9362572,0.00001917031,0.001489185,0.0001049281],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9959616,0.0000122123,0.000006728743,0.003683546,0.00004252853,0.0000881572,0.00001690724,0.00002032787,0.0001679617],"genre_scores_gemma":[0.9985261,0.000004855409,0.0002492927,0.00007853535,0.0000591967,0.000002351563,0.000002148415,4.52242e-7,0.001077078],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.05022103,"threshold_uncertainty_score":0.1803414,"prediction_status":"machine_predicted_unvalidated"},"labels":[],"label_agreement":null},{"id":"W1986384945","doi":"10.1007/s11746-006-1232-9","title":"Formation, structure, and rheological properties of ricinelaidic acid‐vegetable oil organogels","year":2006,"lang":"en","type":"article","venue":"Journal of the American Oil Chemists Society","topic":"Food Chemistry and Fat Analysis","field":"Agricultural and Biological Sciences","cited_by":146,"is_retracted":false,"has_abstract":true,"routes":{"ca_aff":true,"ca_fund":true,"ca_venue":false,"about_ca":false},"ca_institutions":"University of Guelph","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Viscoelasticity; Rheology; Materials science; Birefringence; Kinetics; Dynamic mechanical analysis; Chemical engineering; Canola; Phase (matter); Polymer chemistry; Chemistry; Organic chemistry; Polymer; Composite material; Optics; Food science","retraction":null,"screen_n_in":null,"score":{"opus":0.007271573626790952,"gpt":0.1729121184056729,"spread":0.1656405447788819,"validation_status":"score_only:v0-immature-baseline"},"prediction":{"model_version":"codex-gemma-dda1882f352a","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000158003,0.0001198295,0.0003186358,0.000003314942,0.0001466718,0.00002585903,0.0003000444,0.00005697582,0.00003431728],"category_scores_gemma":[0.00005545695,0.00003681992,0.0002831797,0.0003732948,0.0004341441,0.000108072,0.00007591109,0.0001897432,2.587264e-7],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.00003227582,"about_ca_system_score_gemma":0.00001435081,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.00007529627,"about_ca_topic_score_gemma":0.000008072084,"domain_scores_codex":[0.9990761,0.00003086229,0.0003675517,0.0001037465,0.0002652971,0.0001564181],"domain_scores_gemma":[0.9988996,0.00004015388,0.0007620855,0.00006111867,0.0001870103,0.00005003325],"domain_codex":null,"domain_gemma":null,"domain_candidate":null,"domain_consensus":null,"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","study_design_scores_codex":[0.00002222494,0.00003754974,0.002925072,0.0000384015,0.0000426677,4.493186e-7,0.00008793984,0.00001080215,0.9924381,0.000003924722,0.0006301594,0.003762724],"study_design_scores_gemma":[0.0001298421,0.00006022536,0.005816694,0.00004028518,0.00006900152,0.0000794603,0.0006047087,0.00003807979,0.9923064,0.0001271745,0.0006340654,0.0000941337],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9971811,0.00127114,0.000001173605,0.001170514,0.00001760891,0.000007264351,0.00000877385,0.000006835262,0.0003356247],"genre_scores_gemma":[0.9985499,0.0003503084,0.0001705664,0.0001706563,0.0001986924,5.663489e-7,0.000002789338,9.21146e-7,0.0005556379],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.00366859,"threshold_uncertainty_score":0.1599622,"prediction_status":"machine_predicted_unvalidated"},"labels":[],"label_agreement":null},{"id":"W2809662810","doi":"10.1016/j.foodres.2018.06.005","title":"Structure and rheology of oleogels made from rice bran wax and rice bran oil","year":2018,"lang":"en","type":"article","venue":"Food Research International","topic":"Food Chemistry and Fat Analysis","field":"Agricultural and Biological Sciences","cited_by":142,"is_retracted":false,"has_abstract":false,"routes":{"ca_aff":true,"ca_fund":true,"ca_venue":false,"about_ca":false},"ca_institutions":"Toronto Metropolitan University","funders":"Natural Sciences and Engineering Research Council of Canada; Thailand Research Fund","keywords":"Wax; Rheology; Food science; Bran; Rice bran oil; Chemistry; Materials science; Raw material; Organic chemistry; Composite material","retraction":null,"screen_n_in":null,"score":{"opus":0.03760551354358252,"gpt":0.2976353132453495,"spread":0.260029799701767,"validation_status":"score_only:v0-immature-baseline"},"prediction":{"model_version":"codex-gemma-dda1882f352a","candidate_categories":["insufficient_payload"],"consensus_categories":[],"category_scores_codex":[0.0002053542,0.00007949837,0.0001206882,0.00002717785,0.0001462105,0.00005172148,0.0003091187,0.0001061048,0.00126459],"category_scores_gemma":[0.0001526206,0.00003529098,0.00003494706,0.0002054515,0.0004502328,0.00008597316,0.0002037186,0.0001890247,0.000006913079],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.00001195274,"about_ca_system_score_gemma":0.000008382803,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.0005106653,"about_ca_topic_score_gemma":0.0004994252,"domain_scores_codex":[0.9989346,0.00007918777,0.000146762,0.000273796,0.0003724543,0.0001931593],"domain_scores_gemma":[0.9992548,0.0002994839,0.00004888145,0.0000509008,0.0002497279,0.00009623112],"domain_codex":null,"domain_gemma":null,"domain_candidate":null,"domain_consensus":null,"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","study_design_scores_codex":[0.00008920405,0.00003367415,0.006162002,0.000009082803,0.0001100696,0.000001850255,0.0001254295,1.558272e-7,0.9785244,0.0006498102,0.0004611857,0.01383306],"study_design_scores_gemma":[0.0005657281,0.001059662,0.4206198,0.0000467615,0.00002497663,0.00002486957,0.0005410509,0.0006536145,0.5625063,0.007217724,0.006495697,0.0002438644],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9934958,0.0002458344,0.000002624315,0.00265607,0.0000667482,0.00002354798,0.0003659571,0.000009303891,0.003134155],"genre_scores_gemma":[0.9975057,0.00009012625,0.00008526279,0.00006172361,0.0005651268,0.000002608503,0.0001147799,7.213144e-7,0.00157398],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.4160182,"threshold_uncertainty_score":0.9996484,"prediction_status":"machine_predicted_unvalidated"},"labels":[],"label_agreement":null},{"id":"W2896978771","doi":"10.1016/j.carbpol.2018.10.032","title":"Engineering rheological properties of edible oleogels with ethylcellulose and lecithin","year":2018,"lang":"en","type":"article","venue":"Carbohydrate Polymers","topic":"Food Chemistry and Fat Analysis","field":"Agricultural and Biological Sciences","cited_by":138,"is_retracted":false,"has_abstract":false,"routes":{"ca_aff":true,"ca_fund":true,"ca_venue":false,"about_ca":false},"ca_institutions":"University of Guelph","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Lecithin; Rheology; Softening; Chemistry; Brittleness; Chemical engineering; Dilatant; Thickening; Penetration (warfare); Shear thinning; Shear (geology); Chromatography; Materials science; Composite material; Polymer science","retraction":null,"screen_n_in":null,"score":{"opus":0.01248315621604428,"gpt":0.1737150358792426,"spread":0.1612318796631983,"validation_status":"score_only:v0-immature-baseline"},"prediction":{"model_version":"codex-gemma-dda1882f352a","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00007252394,0.0001079449,0.0001546506,0.0000103987,0.0000687932,0.00001916723,0.0001051138,0.00008059043,0.0001489928],"category_scores_gemma":[0.00001837257,0.00003680437,0.000037461,0.0002724918,0.0002618707,0.00005224795,0.00003939239,0.00007593296,0.000003571225],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.000004831101,"about_ca_system_score_gemma":0.000005128236,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.0001585178,"about_ca_topic_score_gemma":0.00003648792,"domain_scores_codex":[0.9993989,0.0000149831,0.0001199869,0.000186711,0.000103804,0.000175627],"domain_scores_gemma":[0.9997631,0.00002508717,0.00004590808,0.00004528241,0.00004312677,0.00007750039],"domain_codex":null,"domain_gemma":null,"domain_candidate":null,"domain_consensus":null,"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","study_design_scores_codex":[0.00003267646,0.0000153433,0.0009360272,0.000009817587,0.00002830965,0.000001965811,0.0001226352,0.000004772934,0.9971356,0.00003377859,0.000007742354,0.001671294],"study_design_scores_gemma":[0.00007338757,0.0002256613,0.001452071,0.00002993391,0.00002795287,0.00000327013,0.0002189479,0.0005396145,0.9971417,0.000009422594,0.0001509659,0.0001271318],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9980858,0.000578755,0.000004335874,0.0002942592,0.00002918431,0.00003979961,0.000004367455,0.00003174401,0.0009317473],"genre_scores_gemma":[0.9995105,0.00002287892,0.00006126366,0.00005044298,0.0001299029,0.000004632201,0.000004805439,8.250108e-7,0.0002147888],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.001544163,"threshold_uncertainty_score":0.1631367,"prediction_status":"machine_predicted_unvalidated"},"labels":[],"label_agreement":null},{"id":"W2007219286","doi":"10.1039/b803299h","title":"Engineering the oil binding capacity and crystallinity of self-assembled fibrillar networks of 12-hydroxystearic acid in edible oils","year":2008,"lang":"en","type":"article","venue":"Soft Matter","topic":"Food Chemistry and Fat Analysis","field":"Agricultural and Biological Sciences","cited_by":129,"is_retracted":false,"has_abstract":true,"routes":{"ca_aff":true,"ca_fund":false,"ca_venue":false,"about_ca":false},"ca_institutions":"University of Guelph","funders":"","keywords":"Crystallinity; Nucleation; Crystallization; Syneresis; Supersaturation; Branching (polymer chemistry); Chemical engineering; Materials science; Crystallography; Scanning electron microscope; Annealing (glass); Chemistry; Organic chemistry; Composite material","retraction":null,"screen_n_in":null,"score":{"opus":0.01263791603979043,"gpt":0.1694470004000937,"spread":0.1568090843603032,"validation_status":"score_only:v0-immature-baseline"},"prediction":{"model_version":"codex-gemma-dda1882f352a","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0001566556,0.00008192823,0.0001807902,0.00000992391,0.00006128891,0.000009053929,0.0001069984,0.00007416883,0.00008598055],"category_scores_gemma":[0.00001536481,0.00003180586,0.00006235776,0.0002382315,0.00002734553,0.00005111548,0.00004558835,0.00009360266,0.000002528707],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.000008543017,"about_ca_system_score_gemma":0.000002636709,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.0001285264,"about_ca_topic_score_gemma":0.00005110023,"domain_scores_codex":[0.9994212,0.00002354161,0.0001887234,0.0001219379,0.00009601354,0.0001486177],"domain_scores_gemma":[0.9997017,0.0001206354,0.00007445653,0.00005153857,0.00001978158,0.00003182795],"domain_codex":null,"domain_gemma":null,"domain_candidate":null,"domain_consensus":null,"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","study_design_scores_codex":[0.000005689741,0.00002259686,0.07584217,0.00004486711,0.00002245215,0.000001555259,0.0001614384,0.0002759372,0.9233356,0.000001508341,0.00006825518,0.0002179352],"study_design_scores_gemma":[0.0003800617,0.0001082333,0.2907237,0.0001626617,0.00008019697,0.0000471706,0.0002906213,0.009056808,0.6979098,0.00004918316,0.0007685214,0.0004229993],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9993534,0.0001080658,0.000008476456,0.0001503239,0.00001846554,0.00002100426,0.000003711628,0.00001241255,0.0003241159],"genre_scores_gemma":[0.9997222,0.00007358994,0.00006711407,0.00003169526,0.00006272405,0.000002275915,0.000003626382,7.057323e-7,0.00003611402],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.2254258,"threshold_uncertainty_score":0.1297005,"prediction_status":"machine_predicted_unvalidated"},"labels":[],"label_agreement":null},{"id":"W1979802393","doi":"10.1016/j.foodres.2015.03.019","title":"Monoglyceride organogels developed in vegetable oil with and without ethylcellulose","year":2015,"lang":"en","type":"article","venue":"Food Research International","topic":"Food Chemistry and Fat Analysis","field":"Agricultural and Biological Sciences","cited_by":128,"is_retracted":false,"has_abstract":false,"routes":{"ca_aff":true,"ca_fund":false,"ca_venue":false,"about_ca":false},"ca_institutions":"University of Guelph","funders":"Consejo Nacional de Ciencia y Tecnología","keywords":"Monoglyceride; Shearing (physics); Chemistry; Glycerol; Chromatography; Chemical engineering; Crystallography; Materials science; Organic chemistry; Composite material","retraction":null,"screen_n_in":null,"score":{"opus":0.1216762710988973,"gpt":0.3212789321749852,"spread":0.1996026610760878,"validation_status":"score_only:v0-immature-baseline"},"prediction":{"model_version":"codex-gemma-dda1882f352a","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0005671054,0.00007731386,0.00009928354,0.00003390221,0.00007030676,0.00009306541,0.0002624073,0.00005668999,0.0001462792],"category_scores_gemma":[0.0001550731,0.00003058868,0.00001608565,0.0003992262,0.0000998662,0.0001332731,0.000132556,0.0002142866,0.00002581984],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.00005770579,"about_ca_system_score_gemma":0.00004511869,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.0002696066,"about_ca_topic_score_gemma":0.001573239,"domain_scores_codex":[0.9988135,0.00006155916,0.0001235574,0.0002361398,0.0005256644,0.0002395816],"domain_scores_gemma":[0.9994489,0.00005822066,0.0000256632,0.00003999908,0.0002787887,0.000148406],"domain_codex":null,"domain_gemma":null,"domain_candidate":null,"domain_consensus":null,"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","study_design_scores_codex":[0.001158144,0.0004518955,0.449728,0.00002849435,0.0002603249,0.00005723626,0.0009977708,0.00008086533,0.4969239,0.0006531884,0.001359054,0.04830108],"study_design_scores_gemma":[0.004771185,0.003374638,0.143429,0.0003847638,0.00002921437,0.0001461456,0.004660116,0.002836821,0.5943388,0.005807911,0.2389291,0.00129232],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.986706,0.0001624965,0.000001937261,0.002259665,0.00002937275,0.00003233659,0.00001178386,0.00001492905,0.01078154],"genre_scores_gemma":[0.9968311,0.00003886225,0.0001555764,0.00003555246,0.000140355,0.00001886103,0.00003852842,9.594942e-7,0.002740209],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.3062991,"threshold_uncertainty_score":0.1601654,"prediction_status":"machine_predicted_unvalidated"},"labels":[],"label_agreement":null},{"id":"W2025882947","doi":"10.1016/j.foodres.2014.08.029","title":"Comparing the crystallization and rheological behavior of organogels developed by pure and commercial monoglycerides in vegetable oil","year":2014,"lang":"en","type":"article","venue":"Food Research International","topic":"Food Chemistry and Fat Analysis","field":"Agricultural and Biological Sciences","cited_by":127,"is_retracted":false,"has_abstract":false,"routes":{"ca_aff":true,"ca_fund":false,"ca_venue":false,"about_ca":false},"ca_institutions":"University of Guelph","funders":"","keywords":"Mesophase; Crystallization; Lamellar structure; Vegetable oil; Rheology; Materials science; Phase (matter); Microstructure; Glycerol; Chemical engineering; Isothermal process; Crystal (programming language); Crystallography; Chemistry; Composite material; Organic chemistry; Thermodynamics","retraction":null,"screen_n_in":null,"score":{"opus":0.071377928878152,"gpt":0.298233351520866,"spread":0.226855422642714,"validation_status":"score_only:v0-immature-baseline"},"prediction":{"model_version":"codex-gemma-dda1882f352a","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0005026076,0.0000529311,0.00009628862,0.00001538908,0.0001214536,0.0000562994,0.0002044376,0.0000533467,0.00009041116],"category_scores_gemma":[0.0001704669,0.00002066955,0.00001602932,0.0001790865,0.0001739598,0.0000640431,0.000160268,0.0001407054,8.260427e-7],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.00001314855,"about_ca_system_score_gemma":0.000004908065,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.000124989,"about_ca_topic_score_gemma":0.0006341317,"domain_scores_codex":[0.9992372,0.00009636207,0.0001413304,0.0001429568,0.0002519472,0.0001301933],"domain_scores_gemma":[0.9996057,0.0001841369,0.00003396835,0.00002655912,0.0001109635,0.00003872712],"domain_codex":null,"domain_gemma":null,"domain_candidate":null,"domain_consensus":null,"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","study_design_scores_codex":[0.00007360054,0.0001357507,0.4323112,0.00001233432,0.00002911585,8.366138e-7,0.0001162917,0.000008013431,0.5445459,0.001546004,0.0002538913,0.02096711],"study_design_scores_gemma":[0.0005582522,0.0004394412,0.8825249,0.00006219923,0.00001347085,0.00001058427,0.0004492687,0.002960991,0.1019573,0.001266949,0.009562154,0.0001944558],"study_design_candidate":"observational","study_design_consensus":null,"genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.997344,0.0001336088,0.000008715248,0.001426121,0.00001611021,0.00003521845,0.0000129096,0.000005096624,0.001018251],"genre_scores_gemma":[0.9995863,0.00008116753,0.00002943945,0.00002284244,0.00005559895,0.00001549255,0.00005135858,4.819624e-7,0.0001572891],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.4502137,"threshold_uncertainty_score":0.09899388,"prediction_status":"machine_predicted_unvalidated"},"labels":[],"label_agreement":null},{"id":"W2045146972","doi":"10.1016/j.carbpol.2015.03.085","title":"The role of surfactants on ethylcellulose oleogel structure and mechanical properties","year":2015,"lang":"en","type":"article","venue":"Carbohydrate Polymers","topic":"Food Chemistry and Fat Analysis","field":"Agricultural and Biological Sciences","cited_by":126,"is_retracted":false,"has_abstract":false,"routes":{"ca_aff":true,"ca_fund":true,"ca_venue":false,"about_ca":false},"ca_institutions":"University of Guelph","funders":"Natural Sciences and Engineering Research Council of Canada; Ontario Ministry of Food and Agriculture","keywords":"Chemistry; Chemical engineering; Polymer science; Materials science; Engineering","retraction":null,"screen_n_in":null,"score":{"opus":0.01704469026711408,"gpt":0.1929736977680124,"spread":0.1759290075008983,"validation_status":"score_only:v0-immature-baseline"},"prediction":{"model_version":"codex-gemma-dda1882f352a","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00009236908,0.0001016437,0.0001253966,0.000004285506,0.0001123337,0.00003124418,0.0001581903,0.00007837292,0.00002537764],"category_scores_gemma":[0.00003814166,0.00002983016,0.00004884255,0.0001552383,0.000125557,0.00003215034,0.00004432511,0.0000911669,0.000001899602],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.000008474946,"about_ca_system_score_gemma":0.0000093128,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.0001809006,"about_ca_topic_score_gemma":0.00007829755,"domain_scores_codex":[0.9993425,0.00004435252,0.0001280633,0.0001558487,0.0001664974,0.0001627355],"domain_scores_gemma":[0.9996708,0.0000536993,0.00005947682,0.00006237003,0.00003912997,0.000114543],"domain_codex":null,"domain_gemma":null,"domain_candidate":null,"domain_consensus":null,"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","study_design_scores_codex":[0.00005610585,0.00001144609,0.0002933985,0.000001498701,0.00002368633,7.184195e-7,0.00007989317,0.000003722173,0.984018,0.0001198506,0.00001060669,0.01538107],"study_design_scores_gemma":[0.00006965764,0.0001253202,0.0003482136,0.000007622567,0.00002106754,0.000001000527,0.001461091,0.0002827521,0.9961128,0.0005801361,0.0008973932,0.00009291967],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9962848,0.001985577,2.1956e-8,0.0004956343,0.00004638452,0.00004355297,0.00002410292,0.0000140621,0.001105823],"genre_scores_gemma":[0.9996977,0.00004446729,0.000001967228,0.00004884367,0.00005577532,0.000001887006,0.00000832763,7.534404e-7,0.0001403089],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.01528815,"threshold_uncertainty_score":0.1216438,"prediction_status":"machine_predicted_unvalidated"},"labels":[],"label_agreement":null},{"id":"W2906407284","doi":"10.1016/j.foodres.2018.12.021","title":"Development of lecithin and stearic acid based oleogels and oleogel emulsions for edible semisolid applications","year":2018,"lang":"en","type":"article","venue":"Food Research International","topic":"Food Chemistry and Fat Analysis","field":"Agricultural and Biological Sciences","cited_by":125,"is_retracted":false,"has_abstract":false,"routes":{"ca_aff":true,"ca_fund":false,"ca_venue":false,"about_ca":false},"ca_institutions":"University of Guelph","funders":"Midwest Dairy","keywords":"Stearic acid; Lecithin; Chemistry; Differential scanning calorimetry; Micelle; Emulsion; Texture (cosmology); Materials science; Chemical engineering; Nuclear chemistry; Food science; Chromatography; Organic chemistry; Aqueous solution","retraction":null,"screen_n_in":null,"score":{"opus":0.09313601793198546,"gpt":0.3493943817386428,"spread":0.2562583638066574,"validation_status":"score_only:v0-immature-baseline"},"prediction":{"model_version":"codex-gemma-dda1882f352a","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0003799314,0.00005943399,0.00008038674,0.00003417631,0.0003140291,0.00004637439,0.0001998508,0.00005414395,0.0001728222],"category_scores_gemma":[0.00009339792,0.00002844516,0.00003014814,0.0002156415,0.0001841497,0.00004792188,0.0001065451,0.00008114069,0.000004185784],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.00001721488,"about_ca_system_score_gemma":0.00002811444,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.000009083184,"about_ca_topic_score_gemma":0.0001409723,"domain_scores_codex":[0.9991578,0.00002046545,0.0001603658,0.0002061467,0.0002938715,0.0001613369],"domain_scores_gemma":[0.9992673,0.0001824845,0.00004205335,0.00004088557,0.000380434,0.00008685679],"domain_codex":null,"domain_gemma":null,"domain_candidate":null,"domain_consensus":null,"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","study_design_scores_codex":[0.00005081436,0.0001087725,0.0008442448,0.00001865886,0.00006268853,1.10845e-7,0.0001311837,6.369607e-7,0.9520217,0.0004779226,0.0005808744,0.04570245],"study_design_scores_gemma":[0.0003616028,0.0004523964,0.007028265,0.00004108705,0.00001059694,0.000002315747,0.0005631654,0.001715208,0.8739482,0.001572678,0.1141617,0.0001427457],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9947759,0.0001490219,0.0008697212,0.001939463,0.0000344904,0.0002526716,0.000182797,0.00001543041,0.001780487],"genre_scores_gemma":[0.9945903,0.0000117003,0.004619876,0.00002961505,0.000250412,0.0001172641,0.0001077127,7.294856e-7,0.000272345],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.1135808,"threshold_uncertainty_score":0.2415289,"prediction_status":"machine_predicted_unvalidated"},"labels":[],"label_agreement":null},{"id":"W2924069169","doi":"10.1016/j.foodres.2019.03.056","title":"Using canola oil hydrogels and organogels to reduce saturated animal fat in meat batters","year":2019,"lang":"en","type":"article","venue":"Food Research International","topic":"Food Chemistry and Fat Analysis","field":"Agricultural and Biological Sciences","cited_by":123,"is_retracted":false,"has_abstract":false,"routes":{"ca_aff":true,"ca_fund":false,"ca_venue":false,"about_ca":false},"ca_institutions":"University of Guelph","funders":"Asociación de Amigos de la Universidad de Navarra; Gobierno de Navarra; Ministerio de Economía y Competitividad","keywords":"Canola; Food science; Chemistry; Emulsion; Polyunsaturated fatty acid; Fat substitute; Fatty acid; Linseed oil; Biochemistry","retraction":null,"screen_n_in":null,"score":{"opus":0.08537667103247554,"gpt":0.3352873708195972,"spread":0.2499106997871217,"validation_status":"score_only:v0-immature-baseline"},"prediction":{"model_version":"codex-gemma-dda1882f352a","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0002554449,0.00009051916,0.0001155636,0.00006083736,0.0000838386,0.0001185738,0.0003245376,0.00007300606,0.0008580856],"category_scores_gemma":[0.0001037355,0.00004306411,0.00003697901,0.0005823168,0.0000498534,0.0001303653,0.0001948684,0.0002201617,0.00005454499],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.00008903816,"about_ca_system_score_gemma":0.00001287223,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.0003671091,"about_ca_topic_score_gemma":0.000518941,"domain_scores_codex":[0.9986541,0.00007261525,0.0001536958,0.0003268489,0.0004920634,0.0003006938],"domain_scores_gemma":[0.9995217,0.0001157063,0.00002491705,0.00004964847,0.0001618644,0.0001262061],"domain_codex":null,"domain_gemma":null,"domain_candidate":null,"domain_consensus":null,"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","study_design_scores_codex":[0.00008480563,0.00003531315,0.007763988,0.000004239102,0.00002811203,0.000005535591,0.00006962696,0.00002198305,0.9884034,0.00005193866,0.0001914561,0.003339639],"study_design_scores_gemma":[0.0003342177,0.0004689489,0.0142988,0.00009170706,0.000004761262,0.00001939644,0.0008643491,0.001016583,0.9746135,0.0001197659,0.007928796,0.000239122],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9940454,0.00004359398,3.523297e-7,0.003114781,0.00007022324,0.00006238498,0.00004597576,0.000012469,0.002604795],"genre_scores_gemma":[0.9984702,0.00001227166,0.0000792526,0.0000891524,0.0001831471,0.000005564274,0.00004557028,0.000001161872,0.001113659],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.01378981,"threshold_uncertainty_score":0.9395435,"prediction_status":"machine_predicted_unvalidated"},"labels":[],"label_agreement":null},{"id":"W1988345246","doi":"10.1021/cg100469x","title":"Toward Nanoscale Engineering of Triacylglycerol Crystal Networks","year":2010,"lang":"en","type":"article","venue":"Crystal Growth & Design","topic":"Food Chemistry and Fat Analysis","field":"Agricultural and Biological Sciences","cited_by":118,"is_retracted":false,"has_abstract":true,"routes":{"ca_aff":true,"ca_fund":false,"ca_venue":false,"about_ca":false},"ca_institutions":"University of Guelph","funders":"","keywords":"Crystallization; Supersaturation; Nanoscopic scale; Chemical engineering; Materials science; Crystal (programming language); Mass fraction; Transmission electron microscopy; Nanostructure; Shear rate; Chemistry; Nanotechnology; Composite material; Rheology; Organic chemistry","retraction":null,"screen_n_in":null,"score":{"opus":0.01647085361064,"gpt":0.1845183647468791,"spread":0.1680475111362391,"validation_status":"score_only:v0-immature-baseline"},"prediction":{"model_version":"codex-gemma-dda1882f352a","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0002417834,0.0001729308,0.0002589661,0.00001329055,0.0000813042,0.00004241505,0.0003110702,0.000187707,0.0003315624],"category_scores_gemma":[0.000103028,0.00007730095,0.000199048,0.0003847332,0.00006997256,0.0001049201,0.0000557229,0.0002434761,0.000003693942],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.000007745026,"about_ca_system_score_gemma":0.000007602919,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.00003947103,"about_ca_topic_score_gemma":0.00001079995,"domain_scores_codex":[0.9989532,0.00003068294,0.0002756638,0.0002549781,0.0001848285,0.0003007067],"domain_scores_gemma":[0.9993921,0.0002149688,0.00009682616,0.00007646997,0.00008015626,0.0001394947],"domain_codex":null,"domain_gemma":null,"domain_candidate":null,"domain_consensus":null,"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","study_design_scores_codex":[0.00006638472,0.00005308915,0.0003504358,0.00001278664,0.00003007915,0.000005193547,0.00002953065,0.0002415889,0.997236,0.0001146452,0.0003077538,0.001552548],"study_design_scores_gemma":[0.0008197291,0.0007473745,0.008084788,0.00005295519,0.000180624,0.00005070577,0.0002512121,0.01940722,0.9636979,0.0007189322,0.005057934,0.000930696],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9932705,0.0001180814,0.005106222,0.0001774537,0.0001990934,0.0001531808,0.00002058002,0.0001014091,0.0008534463],"genre_scores_gemma":[0.9986649,0.00001199167,0.0007354832,0.00002579097,0.0003924305,0.00001224461,0.00002838204,0.00000195257,0.0001267821],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.03353813,"threshold_uncertainty_score":0.3630376,"prediction_status":"machine_predicted_unvalidated"},"labels":[],"label_agreement":null},{"id":"W1230455521","doi":"10.1007/s11483-015-9409-0","title":"The Use of Cooling Rate to Engineer the Microstructure and Oil Binding Capacity of Wax Crystal Networks","year":2015,"lang":"en","type":"article","venue":"Food Biophysics","topic":"Food Chemistry and Fat Analysis","field":"Agricultural and Biological Sciences","cited_by":117,"is_retracted":false,"has_abstract":false,"routes":{"ca_aff":true,"ca_fund":true,"ca_venue":false,"about_ca":false},"ca_institutions":"University of Guelph","funders":"National Institute of Mental Health; Natural Sciences and Engineering Research Council of Canada; National Institutes of Health","keywords":"Wax; Crystallization; Materials science; Fractal dimension; Sunflower oil; Rice bran oil; Fraction (chemistry); Crystal (programming language); Chemical engineering; Microstructure; Chromatography; Composite material; Bran; Chemistry; Food science; Organic chemistry; Fractal; Raw material; Mathematics","retraction":null,"screen_n_in":null,"score":{"opus":0.03936327732448948,"gpt":0.1920677083667939,"spread":0.1527044310423045,"validation_status":"score_only:v0-immature-baseline"},"prediction":{"model_version":"codex-gemma-dda1882f352a","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0001148404,0.00008202218,0.0001158688,0.000002563267,0.000117538,0.00004228021,0.0001468469,0.00005057517,0.000001351835],"category_scores_gemma":[0.00004232948,0.0000233933,0.00006027717,0.0002977001,0.00009997848,0.00004252163,0.0000653784,0.00008433046,3.010716e-7],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.000005092853,"about_ca_system_score_gemma":0.000003290176,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.00005627301,"about_ca_topic_score_gemma":0.00005107015,"domain_scores_codex":[0.9995288,0.00002614272,0.0001243921,0.0001015155,0.00009050053,0.000128713],"domain_scores_gemma":[0.9995748,0.0001434548,0.00007783437,0.00006236768,0.00008677856,0.00005469901],"domain_codex":null,"domain_gemma":null,"domain_candidate":null,"domain_consensus":null,"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","study_design_scores_codex":[0.00003751368,0.000009344019,0.0002766731,0.00000524306,0.00004117791,1.286464e-7,0.0001397294,0.0009040715,0.9952931,0.00006399654,0.0001468002,0.003082199],"study_design_scores_gemma":[0.0003988423,0.00107977,0.0110326,0.00009860015,0.0002251558,0.000008500001,0.002603174,0.01218832,0.9535533,0.0005560333,0.0176385,0.0006172042],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9995005,0.00009420826,0.00001425704,0.0002212943,0.00004797168,0.00002791098,0.00007395723,0.000006441323,0.00001349408],"genre_scores_gemma":[0.9996654,0.00002311478,0.00007549964,0.00003553767,0.0001413316,0.000001464451,0.00001378891,6.272537e-7,0.00004325357],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.04173983,"threshold_uncertainty_score":0.09539511,"prediction_status":"machine_predicted_unvalidated"},"labels":[],"label_agreement":null},{"id":"W2105544520","doi":"10.1007/s11746-006-1216-9","title":"Microstructure and fractal analysis of fat crystal networks","year":2006,"lang":"en","type":"article","venue":"Journal of the American Oil Chemists Society","topic":"Food Chemistry and Fat Analysis","field":"Agricultural and Biological Sciences","cited_by":116,"is_retracted":false,"has_abstract":true,"routes":{"ca_aff":true,"ca_fund":false,"ca_venue":false,"about_ca":false},"ca_institutions":"University of Guelph","funders":"","keywords":"Fractal dimension; Fractal; Microstructure; Materials science; Crystal (programming language); Rheology; Fractal analysis; Biological system; Mathematics; Composite material; Computer science; Mathematical analysis","retraction":null,"screen_n_in":null,"score":{"opus":0.003321607649323426,"gpt":0.1864937641229078,"spread":0.1831721564735844,"validation_status":"score_only:v0-immature-baseline"},"prediction":{"model_version":"codex-gemma-dda1882f352a","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0001315726,0.0001110128,0.0003898304,0.000005418181,0.0001067457,0.0000285034,0.0002757004,0.00006155083,0.00003352448],"category_scores_gemma":[0.00001841727,0.00003816292,0.0008710467,0.0009517987,0.0003552447,0.00004321771,0.00006612824,0.0002173793,3.652974e-8],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.00002686356,"about_ca_system_score_gemma":0.000006281551,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.0001918477,"about_ca_topic_score_gemma":0.00003413771,"domain_scores_codex":[0.9991871,0.00002270843,0.0003083801,0.0001168108,0.0002209651,0.0001441094],"domain_scores_gemma":[0.9988126,0.00009750904,0.0008565012,0.00006353008,0.0001157041,0.00005418423],"domain_codex":null,"domain_gemma":null,"domain_candidate":null,"domain_consensus":null,"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","study_design_scores_codex":[0.00002436721,0.00003520138,0.03242783,0.000005986171,0.0005901338,8.793015e-7,0.00005523082,0.0004737412,0.9611909,9.539508e-7,0.001248165,0.003946561],"study_design_scores_gemma":[0.0004434855,0.0001978975,0.72745,0.00005523281,0.004165095,0.0001013737,0.003538503,0.003238756,0.2553996,0.0001366127,0.00473804,0.0005353343],"study_design_candidate":"bench_or_experimental","study_design_consensus":null,"genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9989074,0.0003997626,0.00000476681,0.0004380377,0.00001767873,0.000006386221,0.00002274417,0.000003677538,0.0001995861],"genre_scores_gemma":[0.9990721,0.0001507485,0.0001353797,0.0001459502,0.0003040617,2.324458e-7,0.00001020798,7.581968e-7,0.0001805337],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.7057913,"threshold_uncertainty_score":0.1556239,"prediction_status":"machine_predicted_unvalidated"},"labels":[],"label_agreement":null},{"id":"W2748253782","doi":"10.1002/047167849x.bio008","title":"Fat Crystal Networks","year":2005,"lang":"en","type":"other","venue":"Bailey's Industrial Oil and Fat Products","topic":"Food Chemistry and Fat Analysis","field":"Agricultural and Biological Sciences","cited_by":113,"is_retracted":false,"has_abstract":true,"routes":{"ca_aff":true,"ca_fund":false,"ca_venue":false,"about_ca":false},"ca_institutions":"University of Guelph","funders":"","keywords":"Fractal; Network structure; Identification (biology); Crystal structure; Materials science; Biological system; Mechanical strength; Statistical physics; Computer science; Mathematics; Physics; Crystallography; Composite material; Chemistry; Theoretical computer science; Mathematical analysis; Biology","retraction":null,"screen_n_in":null,"score":{"opus":0.02660978288994561,"gpt":0.2030409584737886,"spread":0.176431175583843,"validation_status":"score_only:v0-immature-baseline"},"prediction":{"model_version":"codex-gemma-dda1882f352a","candidate_categories":["insufficient_payload"],"consensus_categories":[],"category_scores_codex":[0.0001426849,0.0004463592,0.0005367288,0.00002844493,0.0001626164,0.0001346124,0.0003355757,0.001035882,0.004421036],"category_scores_gemma":[0.00008635684,0.0001877921,0.0001392674,0.0004843129,0.0001573133,0.0000681863,0.00014934,0.0005662885,0.00004660414],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.00002176598,"about_ca_system_score_gemma":0.00001322206,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.0003200947,"about_ca_topic_score_gemma":0.0003080078,"domain_scores_codex":[0.9980533,0.00006456255,0.0003135698,0.0008151807,0.0002786353,0.0004747102],"domain_scores_gemma":[0.9992992,0.0000500264,0.0002457508,0.0001636191,0.00004528935,0.0001961219],"domain_codex":null,"domain_gemma":null,"domain_candidate":null,"domain_consensus":null,"study_design_codex":"not_applicable","study_design_gemma":"not_applicable","study_design_scores_codex":[0.00003898478,0.00006368694,0.00006964913,0.00001672933,0.00009353161,0.000009837449,0.000007845419,0.000002939719,0.004619908,0.00001968318,0.5604981,0.4345591],"study_design_scores_gemma":[0.0002923498,0.00009234505,0.00003060201,0.0001267673,0.0001178498,0.000008107655,0.0000519971,0.000008666622,0.0008358419,0.000005974855,0.9979342,0.0004953442],"study_design_candidate":"not_applicable","study_design_consensus":"not_applicable","genre_codex":"other","genre_gemma":"other","genre_scores_codex":[0.01442144,0.01252836,8.776355e-7,0.005194223,0.001932753,0.0002648278,0.0004771982,0.0006118187,0.9645685],"genre_scores_gemma":[0.03153201,0.002017175,0.00003862896,0.0001579179,0.03539656,0.00002192454,0.0007614156,0.00002269507,0.9300517],"genre_candidate":"other","genre_consensus":"other","teacher_disagreement_score":0.4374361,"threshold_uncertainty_score":0.996489,"prediction_status":"machine_predicted_unvalidated"},"labels":[],"label_agreement":null},{"id":"W2091431092","doi":"10.1016/j.foodhyd.2014.12.030","title":"Temperature effects on the gelation of ethylcellulose oleogels","year":2014,"lang":"en","type":"article","venue":"Food Hydrocolloids","topic":"Food Chemistry and Fat Analysis","field":"Agricultural and Biological Sciences","cited_by":111,"is_retracted":false,"has_abstract":false,"routes":{"ca_aff":true,"ca_fund":true,"ca_venue":false,"about_ca":false},"ca_institutions":"University of Guelph","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Rheology; Polymer; Hydrogen bond; Intermolecular force; Materials science; Chemical engineering; Dynamic mechanical analysis; Atmospheric temperature range; Chemistry; Polymer chemistry; Composite material; Molecule; Thermodynamics; Organic chemistry","retraction":null,"screen_n_in":null,"score":{"opus":0.006002928063765557,"gpt":0.1686090943462428,"spread":0.1626061662824772,"validation_status":"score_only:v0-immature-baseline"},"prediction":{"model_version":"codex-gemma-dda1882f352a","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0002098296,0.0001091942,0.0001446673,0.000006598676,0.0001553731,0.00002430812,0.0002103703,0.0001180728,0.0001416688],"category_scores_gemma":[0.00008739097,0.00003281315,0.0001324817,0.0003280971,0.00003586908,0.0000324068,0.00002709369,0.0001336568,0.00002490252],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.000007854498,"about_ca_system_score_gemma":0.000002495757,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.000008331609,"about_ca_topic_score_gemma":0.00002590597,"domain_scores_codex":[0.9992778,0.00008505686,0.0001404969,0.0001714016,0.0001884497,0.0001367926],"domain_scores_gemma":[0.9993289,0.0004325364,0.00007573142,0.00008740419,0.00003171038,0.00004372934],"domain_codex":null,"domain_gemma":null,"domain_candidate":null,"domain_consensus":null,"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","study_design_scores_codex":[0.00001736636,0.000042781,0.0003603143,0.00001120816,0.0000275944,1.771201e-7,0.00003627784,0.00002083345,0.9920773,0.0006082058,0.0004032781,0.006394702],"study_design_scores_gemma":[0.0001089856,0.0009007237,0.005688337,0.0000314934,0.00002712137,5.711386e-7,0.00004744101,0.0001378552,0.9844349,0.00101916,0.007488429,0.000114995],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9913291,0.00003963616,0.000001013165,0.001205689,0.00003845635,0.0001626149,0.00000912316,0.00002636467,0.00718799],"genre_scores_gemma":[0.9988619,0.000003113222,0.000006704172,0.0002899284,0.0002727625,0.00002649007,0.00002564146,7.164717e-7,0.0005127374],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.007642374,"threshold_uncertainty_score":0.1551174,"prediction_status":"machine_predicted_unvalidated"},"labels":[],"label_agreement":null},{"id":"W1988831640","doi":"10.1016/j.ijgfs.2014.05.001","title":"Edible oleogels in molecular gastronomy","year":2014,"lang":"en","type":"article","venue":"International Journal of Gastronomy and Food Science","topic":"Food Chemistry and Fat Analysis","field":"Agricultural and Biological Sciences","cited_by":111,"is_retracted":false,"has_abstract":true,"routes":{"ca_aff":true,"ca_fund":false,"ca_venue":false,"about_ca":false},"ca_institutions":"University of Guelph","funders":"","keywords":"Wax; Gastronomy; Food science; Flavor; Polymer science; Materials science; Cellulose; Chemistry; Organic chemistry; Composite material; Geography","retraction":null,"screen_n_in":null,"score":{"opus":0.005726466520594304,"gpt":0.2038091111481532,"spread":0.1980826446275589,"validation_status":"score_only:v0-immature-baseline"},"prediction":{"model_version":"codex-gemma-dda1882f352a","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0005685873,0.0000735478,0.0001187331,0.00005550693,0.00005512982,0.0001017439,0.0005347768,0.00002160442,0.00005771193],"category_scores_gemma":[0.00005168969,0.0000344345,0.00006576254,0.0002148932,0.0001809323,0.0003273165,0.00007707372,0.0001127511,0.000001705552],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.00003254478,"about_ca_system_score_gemma":0.00002493052,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.00001048058,"about_ca_topic_score_gemma":0.00001812301,"domain_scores_codex":[0.9990937,0.00001900149,0.0002474605,0.0001452324,0.0003208737,0.0001736928],"domain_scores_gemma":[0.9994879,0.00004251978,0.000156929,0.00002906137,0.0001717911,0.0001118454],"domain_codex":null,"domain_gemma":null,"domain_candidate":null,"domain_consensus":null,"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","study_design_scores_codex":[0.00007198412,0.0001655418,0.1637865,0.000002534743,0.00005755539,0.00001069774,0.0001179397,0.0004266918,0.6625024,0.001304926,0.0000326265,0.1715207],"study_design_scores_gemma":[0.002106602,0.003435797,0.6409914,0.0002522178,0.00006114321,0.0004341135,0.00188385,0.002177384,0.3196683,0.004970345,0.02333809,0.0006807201],"study_design_candidate":"bench_or_experimental","study_design_consensus":null,"genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9965371,0.00005437948,0.001184744,0.0009772849,0.0001137818,0.00001893162,0.000002899379,0.000002891917,0.001108011],"genre_scores_gemma":[0.9982887,0.000005771158,0.00139297,0.00008181971,0.0002174616,0.000001000889,0.00000146336,3.135634e-7,0.00001049764],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.477205,"threshold_uncertainty_score":0.1404198,"prediction_status":"machine_predicted_unvalidated"},"labels":[],"label_agreement":null},{"id":"W2407572399","doi":"10.1016/j.foodhyd.2016.05.032","title":"Hydroxypropyl methylcellulose and methylcellulose structured oil as a replacement for shortening in sandwich cookie creams","year":2016,"lang":"en","type":"article","venue":"Food Hydrocolloids","topic":"Food Chemistry and Fat Analysis","field":"Agricultural and Biological Sciences","cited_by":110,"is_retracted":false,"has_abstract":false,"routes":{"ca_aff":true,"ca_fund":true,"ca_venue":false,"about_ca":false},"ca_institutions":"University of Guelph","funders":"Ministry of Rural Affairs; Ontario Ministry of Agriculture, Food and Rural Affairs","keywords":"Canola; Rheology; Chemistry; Materials science; Emulsion; Composite material; Food science; Organic chemistry","retraction":null,"screen_n_in":null,"score":{"opus":0.01110637784578273,"gpt":0.2184568175492333,"spread":0.2073504397034506,"validation_status":"score_only:v0-immature-baseline"},"prediction":{"model_version":"codex-gemma-dda1882f352a","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0004495165,0.0003119677,0.0004492101,0.00004002292,0.0002150038,0.00006849785,0.0002862831,0.0002246543,0.0003706091],"category_scores_gemma":[0.0001082101,0.0001185261,0.0001918918,0.0004479877,0.0001013508,0.0001433753,0.000120052,0.0001245048,0.00000946371],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.00006965681,"about_ca_system_score_gemma":0.00001999698,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.0001140705,"about_ca_topic_score_gemma":0.00065411,"domain_scores_codex":[0.9979697,0.0000742534,0.0004531382,0.0007093296,0.0002763023,0.0005173056],"domain_scores_gemma":[0.9990966,0.0003402731,0.0001431712,0.0001459749,0.00006143659,0.0002124982],"domain_codex":null,"domain_gemma":null,"domain_candidate":null,"domain_consensus":null,"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","study_design_scores_codex":[0.000364532,0.00009077034,0.001406234,0.00002648455,0.0001046528,0.000004506343,0.00008699032,0.000003115777,0.9110693,0.000124331,0.0001273713,0.08659165],"study_design_scores_gemma":[0.002679018,0.003008905,0.001265098,0.0001429307,0.0001904076,0.00002035379,0.0005738834,0.0005761741,0.9482831,0.004828399,0.03754579,0.0008858838],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9960199,0.0005231887,0.00003681767,0.0007064144,0.00005655108,0.0003596287,0.00009197181,0.0000669774,0.002138554],"genre_scores_gemma":[0.9946017,0.00009661069,0.0004045077,0.0001308239,0.0002063218,0.0002633123,0.00005579523,0.000004313182,0.004236574],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.08570577,"threshold_uncertainty_score":0.4833356,"prediction_status":"machine_predicted_unvalidated"},"labels":[],"label_agreement":null},{"id":"W2055137886","doi":"10.1021/cg8008927","title":"Non-Isothermal Nucleation and Crystallization of 12-Hydroxystearic Acid in Vegetable Oils","year":2008,"lang":"en","type":"article","venue":"Crystal Growth & Design","topic":"Food Chemistry and Fat Analysis","field":"Agricultural and Biological Sciences","cited_by":108,"is_retracted":false,"has_abstract":true,"routes":{"ca_aff":true,"ca_fund":false,"ca_venue":false,"about_ca":false},"ca_institutions":"University of Guelph; University of Saskatchewan","funders":"","keywords":"Nucleation; Supersaturation; Supercooling; Branching (polymer chemistry); Crystallization; Thermodynamics; Isothermal process; Growth rate; Crystal growth; Chemistry; Kinetics; Crystal (programming language); Materials science; Crystallography; Chemical physics; Organic chemistry","retraction":null,"screen_n_in":null,"score":{"opus":0.01891311180434183,"gpt":0.1822763669624522,"spread":0.1633632551581104,"validation_status":"score_only:v0-immature-baseline"},"prediction":{"model_version":"codex-gemma-dda1882f352a","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000141185,0.0001057987,0.0001785588,0.00002034446,0.0001036958,0.00001736177,0.0001009228,0.0000936356,0.0001063808],"category_scores_gemma":[0.0000263904,0.00005217907,0.00004671799,0.000345341,0.00007940538,0.0001742875,0.00002522096,0.00006233861,0.00000295077],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.00001555332,"about_ca_system_score_gemma":0.00000805282,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.0001177357,"about_ca_topic_score_gemma":0.00003049405,"domain_scores_codex":[0.9992363,0.00004215641,0.0002167222,0.0001967829,0.0001404582,0.0001675276],"domain_scores_gemma":[0.9997249,0.00004817496,0.0000876449,0.0000396442,0.00004440842,0.00005520222],"domain_codex":null,"domain_gemma":null,"domain_candidate":null,"domain_consensus":null,"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","study_design_scores_codex":[0.00004130726,0.00005976765,0.009765877,0.00002113262,0.000009210942,0.000005984364,0.0001911538,0.00008002815,0.9891563,0.00002697366,0.00004407304,0.0005981733],"study_design_scores_gemma":[0.0005897807,0.0004399378,0.1504814,0.00006832424,0.00004111325,0.00003432735,0.0002406393,0.004570321,0.8422379,0.0007028657,0.0002219921,0.0003713611],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9972748,0.000165736,0.0008500094,0.0000559323,0.00001138808,0.0001054186,0.000004701672,0.0000193162,0.00151277],"genre_scores_gemma":[0.9993747,0.00008028315,0.0002835113,0.00002434449,0.00004673145,0.00000694455,0.00002313769,0.000001289988,0.0001590907],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.1469184,"threshold_uncertainty_score":0.2127801,"prediction_status":"machine_predicted_unvalidated"},"labels":[],"label_agreement":null},{"id":"W2013874472","doi":"10.1007/s11746-002-0538-y","title":"Relationship between crystallization behavior, microstructure, and mechanical properties in a palm oil‐based shortening","year":2002,"lang":"en","type":"article","venue":"Journal of the American Oil Chemists Society","topic":"Food Chemistry and Fat Analysis","field":"Agricultural and Biological Sciences","cited_by":108,"is_retracted":false,"has_abstract":true,"routes":{"ca_aff":true,"ca_fund":true,"ca_venue":false,"about_ca":false},"ca_institutions":"University of Guelph","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Supercooling; Crystallization; Microstructure; Materials science; Isothermal process; Degree (music); Rheology; Crystallography; Analytical Chemistry (journal); Thermodynamics; Chemistry; Chromatography; Composite material","retraction":null,"screen_n_in":null,"score":{"opus":0.03806305740218378,"gpt":0.2248907629148829,"spread":0.1868277055126991,"validation_status":"score_only:v0-immature-baseline"},"prediction":{"model_version":"codex-gemma-dda1882f352a","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0001835594,0.0001064604,0.0002232102,0.000004839116,0.0001482305,0.00004335721,0.0002158623,0.00007018168,0.00002273524],"category_scores_gemma":[0.00008879736,0.00004005525,0.0002340824,0.0003975373,0.0001790789,0.00006604999,0.00004208064,0.0003013714,1.996242e-7],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.00005496104,"about_ca_system_score_gemma":0.000007540039,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.00002927046,"about_ca_topic_score_gemma":0.00001104572,"domain_scores_codex":[0.9991671,0.00004405179,0.0002970223,0.0001280045,0.0002209114,0.0001428524],"domain_scores_gemma":[0.9993137,0.0001126933,0.0003849951,0.0000523128,0.00006899497,0.00006726226],"domain_codex":null,"domain_gemma":null,"domain_candidate":null,"domain_consensus":null,"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","study_design_scores_codex":[0.00001050094,0.00004563779,0.2243738,0.00001712743,0.0000188234,0.000001499714,0.0001505374,0.00001465574,0.7632952,7.201357e-7,0.0001108162,0.01196067],"study_design_scores_gemma":[0.0006077216,0.0001843922,0.7650084,0.0002013812,0.0003547898,0.00008141932,0.002003265,0.001279637,0.2287,0.00008719063,0.001016313,0.0004755],"study_design_candidate":"bench_or_experimental","study_design_consensus":null,"genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9987188,0.0002369135,0.000002288376,0.0009424198,0.00001113482,0.00001070423,0.00000588573,0.000006950103,0.00006490295],"genre_scores_gemma":[0.9991465,0.00007714242,0.0003114717,0.0001538182,0.0001290802,0.00000217836,0.000003916756,0.000001334185,0.0001745367],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.5406346,"threshold_uncertainty_score":0.1633406,"prediction_status":"machine_predicted_unvalidated"},"labels":[],"label_agreement":null},{"id":"W2126398511","doi":"10.1016/j.cocis.2011.05.004","title":"Nanoscale structure intercrystalline interactions in fat crystal networks","year":2011,"lang":"en","type":"article","venue":"Current Opinion in Colloid & Interface Science","topic":"Food Chemistry and Fat Analysis","field":"Agricultural and Biological Sciences","cited_by":106,"is_retracted":false,"has_abstract":false,"routes":{"ca_aff":true,"ca_fund":true,"ca_venue":false,"about_ca":false},"ca_institutions":"University of Guelph","funders":"Natural Sciences and Engineering Research Council of Canada; Advanced Foods and Materials Network","keywords":"van der Waals force; Chemical physics; Crystal (programming language); Materials science; Nanoscopic scale; Fractal; Network structure; Crystal structure; Nanotechnology; Chemistry; Crystallography; Molecule; Mathematics; Computer science; Organic chemistry","retraction":null,"screen_n_in":null,"score":{"opus":0.05670470378056398,"gpt":0.3030574617727468,"spread":0.2463527579921829,"validation_status":"score_only:v0-immature-baseline"},"prediction":{"model_version":"codex-gemma-dda1882f352a","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0002609066,0.000197743,0.0002152347,0.00008290129,0.0001582557,0.00009735928,0.0008008852,0.00005920863,0.0008842406],"category_scores_gemma":[0.00007677373,0.0000974901,0.0000873386,0.001969302,0.0003433596,0.0004799035,0.0002812887,0.0004294581,0.000007892312],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.0001508841,"about_ca_system_score_gemma":0.00002185765,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.0002153033,"about_ca_topic_score_gemma":0.001504435,"domain_scores_codex":[0.9982367,0.0000475153,0.0004238478,0.0005699198,0.0002676056,0.0004544448],"domain_scores_gemma":[0.9994717,0.0000627807,0.0001153524,0.000120148,0.00009546972,0.0001345846],"domain_codex":null,"domain_gemma":null,"domain_candidate":null,"domain_consensus":null,"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","study_design_scores_codex":[0.0001300031,0.0004476579,0.02992439,0.00002932667,0.00000775022,9.543655e-7,0.001059723,0.000677176,0.95098,0.0001188106,0.0007971089,0.01582707],"study_design_scores_gemma":[0.002449298,0.001527965,0.2698019,0.004072757,0.00004837923,0.00009465546,0.01505646,0.07897259,0.520909,0.003218357,0.1000626,0.003786009],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9954304,0.00053124,0.000157696,0.000141557,0.00265055,0.0001761267,0.00003643262,0.00003811667,0.0008378574],"genre_scores_gemma":[0.9994647,0.0001119264,0.00007488335,0.00001355361,0.0001996835,0.00001641566,0.00002546798,0.000001169478,0.00009222347],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.430071,"threshold_uncertainty_score":0.9681814,"prediction_status":"machine_predicted_unvalidated"},"labels":[],"label_agreement":null},{"id":"W233973716","doi":"10.1007/s11483-015-9398-z","title":"The Effect of Shear on the Microstructure and Oil Binding Capacity of Wax Crystal Networks","year":2015,"lang":"en","type":"article","venue":"Food Biophysics","topic":"Food Chemistry and Fat Analysis","field":"Agricultural and Biological Sciences","cited_by":105,"is_retracted":false,"has_abstract":false,"routes":{"ca_aff":true,"ca_fund":true,"ca_venue":false,"about_ca":false},"ca_institutions":"University of Guelph","funders":"National Institute of Mental Health; Natural Sciences and Engineering Research Council of Canada; National Institutes of Health","keywords":"Wax; Materials science; Fractal dimension; Crystallization; Shear rate; Crystal (programming language); Microstructure; Shear (geology); Adsorption; Chemical engineering; Composite material; Mineralogy; Organic chemistry; Fractal; Chemistry; Rheology","retraction":null,"screen_n_in":null,"score":{"opus":0.01459300132993453,"gpt":0.1848522569692767,"spread":0.1702592556393422,"validation_status":"score_only:v0-immature-baseline"},"prediction":{"model_version":"codex-gemma-dda1882f352a","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0001736186,0.00008767995,0.000131763,0.000001831614,0.0001384947,0.00002191819,0.000160037,0.00006035696,0.00000279976],"category_scores_gemma":[0.00003265617,0.00002121378,0.00008392119,0.0002053625,0.0001855884,0.00001975918,0.00004616619,0.0001041699,4.970764e-7],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.000005159095,"about_ca_system_score_gemma":0.00000194983,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.00003010627,"about_ca_topic_score_gemma":0.00001492517,"domain_scores_codex":[0.9995038,0.00005445872,0.0001009829,0.0001029891,0.0001229591,0.0001147977],"domain_scores_gemma":[0.9995218,0.0002549085,0.00008918295,0.00006354674,0.00003342697,0.00003714283],"domain_codex":null,"domain_gemma":null,"domain_candidate":null,"domain_consensus":null,"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","study_design_scores_codex":[0.00008745213,0.00001188037,0.001093371,0.00001156163,0.00005544026,1.516845e-7,0.00006468804,0.0000286251,0.9908594,0.0001448796,0.0001690338,0.007473495],"study_design_scores_gemma":[0.0002109126,0.002490745,0.003130782,0.00004097267,0.00007667195,0.000002502946,0.0005079664,0.0005199442,0.9915341,0.0004422426,0.0008829049,0.0001603216],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9993305,0.0001061776,4.195425e-7,0.0002197435,0.00003951772,0.00003045841,0.00004547444,0.000005671865,0.0002220654],"genre_scores_gemma":[0.9997931,0.00001635771,0.000004252729,0.0000131352,0.0001319919,0.000001778688,0.00001111016,4.988205e-7,0.00002776944],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.007313173,"threshold_uncertainty_score":0.1065204,"prediction_status":"machine_predicted_unvalidated"},"labels":[],"label_agreement":null},{"id":"W2261728063","doi":"10.1016/j.foodchem.2016.01.130","title":"Determination of antioxidant capacity and phenolic content of chocolate by attenuated total reflectance-Fourier transformed-infrared spectroscopy","year":2016,"lang":"en","type":"article","venue":"Food Chemistry","topic":"Food Chemistry and Fat Analysis","field":"Agricultural and Biological Sciences","cited_by":99,"is_retracted":false,"has_abstract":false,"routes":{"ca_aff":true,"ca_fund":true,"ca_venue":false,"about_ca":false},"ca_institutions":"University of British Columbia","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Attenuated total reflection; Near infrared reflectance spectroscopy; Fourier transform infrared spectroscopy; Chemistry; Food science; Antioxidant capacity; Infrared spectroscopy; Infrared; Antioxidant; Spectroscopy; Near-infrared spectroscopy; Organic chemistry; Optics; Physics","retraction":null,"screen_n_in":null,"score":{"opus":0.01975324311069306,"gpt":0.2058601827182303,"spread":0.1861069396075373,"validation_status":"score_only:v0-immature-baseline"},"prediction":{"model_version":"codex-gemma-dda1882f352a","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00006873489,0.0001317961,0.0002427518,0.000004194467,0.00004652955,0.000008189853,0.0001162375,0.0001550716,0.0001575948],"category_scores_gemma":[0.00003043969,0.00005311214,0.0000977577,0.0001516492,0.0001457961,0.00007664066,0.0000174853,0.00007793682,5.953178e-7],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.0000224285,"about_ca_system_score_gemma":0.000006314909,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.00001295514,"about_ca_topic_score_gemma":0.0000088326,"domain_scores_codex":[0.9991404,0.00001165139,0.0002820845,0.0002197254,0.0001637114,0.0001823911],"domain_scores_gemma":[0.9995507,0.00004653752,0.0001728938,0.0000686464,0.0000870115,0.00007420338],"domain_codex":null,"domain_gemma":null,"domain_candidate":null,"domain_consensus":null,"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","study_design_scores_codex":[0.000068133,0.00006220397,0.0004767129,0.00004967887,0.00003475056,3.579818e-7,0.00003669773,2.653842e-8,0.9955211,0.000002372603,0.00006048376,0.003687532],"study_design_scores_gemma":[0.0003743976,0.0002030871,0.002032412,0.00006668858,0.00003284542,0.000005916663,0.00007076633,0.00002060951,0.9967763,0.0001309852,0.0001572878,0.0001287159],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9977135,0.0001338485,0.00002235091,0.0002194887,0.00001031239,0.00007142879,0.0002836511,0.00001919023,0.001526201],"genre_scores_gemma":[0.9991345,0.00006861334,0.00009590157,0.00000821563,0.00004165647,0.000008488802,0.0000239858,0.000001132725,0.0006174584],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.003558816,"threshold_uncertainty_score":0.216585,"prediction_status":"machine_predicted_unvalidated"},"labels":[],"label_agreement":null},{"id":"W1995482250","doi":"10.1007/s11483-007-9026-7","title":"Phase Behavior, Stability, and Mesomorphism of Monostearin–oil–water Gels","year":2007,"lang":"en","type":"article","venue":"Food Biophysics","topic":"Food Chemistry and Fat Analysis","field":"Agricultural and Biological Sciences","cited_by":95,"is_retracted":false,"has_abstract":false,"routes":{"ca_aff":true,"ca_fund":true,"ca_venue":false,"about_ca":false},"ca_institutions":"University of Waterloo; University of Guelph","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Stearic acid; Lamellar structure; Krafft temperature; Materials science; Phase (matter); Analytical Chemistry (journal); Chromatography; Crystallography; Chemistry; Organic chemistry; Composite material","retraction":null,"screen_n_in":null,"score":{"opus":0.02751231747609174,"gpt":0.2343350309879277,"spread":0.206822713511836,"validation_status":"score_only:v0-immature-baseline"},"prediction":{"model_version":"codex-gemma-dda1882f352a","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0001391847,0.0001126436,0.0001745485,0.000005756503,0.00007777911,0.00001868015,0.0001245527,0.00007924667,0.0001351539],"category_scores_gemma":[0.000004983072,0.00004143808,0.00009519505,0.0001561557,0.000118959,0.00006670601,0.0000819063,0.00007514253,0.000006250782],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.000007941937,"about_ca_system_score_gemma":0.000001963549,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.00005833447,"about_ca_topic_score_gemma":0.00005291893,"domain_scores_codex":[0.9992245,0.00001212621,0.0002000887,0.0002064345,0.0001447025,0.0002121787],"domain_scores_gemma":[0.9996893,0.00004206026,0.0000549882,0.00007062031,0.00005651867,0.00008646055],"domain_codex":null,"domain_gemma":null,"domain_candidate":null,"domain_consensus":null,"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","study_design_scores_codex":[0.00003344077,0.0004444157,0.001263104,0.000009535109,0.00002021644,0.000002454117,0.00007891285,4.363319e-8,0.9561585,0.00006170201,0.000006991133,0.0419207],"study_design_scores_gemma":[0.0002394198,0.0006886469,0.003111207,0.000004252191,0.00005252169,0.000001965792,0.0001858051,0.000003754896,0.9946496,0.0002630453,0.0006768447,0.0001229668],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9990073,0.00006644892,0.000002060191,0.0001143116,0.00002709187,0.00004226839,0.00008451661,0.0000220249,0.0006339693],"genre_scores_gemma":[0.9996566,0.00001478938,0.00003146903,0.00002559178,0.0001147971,0.000003178613,0.00008143223,7.390962e-7,0.00007142434],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.04179773,"threshold_uncertainty_score":0.1689796,"prediction_status":"machine_predicted_unvalidated"},"labels":[],"label_agreement":null},{"id":"W1988081498","doi":"10.1063/1.1576502","title":"Structural basis for the yield stress in plastic disperse systems","year":2003,"lang":"en","type":"article","venue":"Applied Physics Letters","topic":"Food Chemistry and Fat Analysis","field":"Agricultural and Biological Sciences","cited_by":95,"is_retracted":false,"has_abstract":true,"routes":{"ca_aff":true,"ca_fund":false,"ca_venue":false,"about_ca":false},"ca_institutions":"University of Guelph","funders":"","keywords":"Yield (engineering); Materials science; Fractal dimension; Yield surface; Rheology; Stress (linguistics); Fractal; Work (physics); Particle (ecology); Composite material; Thermodynamics; Mathematics; Physics; Finite element method; Mathematical analysis; Constitutive equation","retraction":null,"screen_n_in":null,"score":{"opus":0.01746712776566537,"gpt":0.1921317726983591,"spread":0.1746646449326938,"validation_status":"score_only:v0-immature-baseline"},"prediction":{"model_version":"codex-gemma-dda1882f352a","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00005580435,0.0001092516,0.0001222565,0.00000266096,0.0001384336,0.00005104521,0.0001681363,0.00003557787,0.00003098302],"category_scores_gemma":[0.00001825274,0.00003757295,0.00007874094,0.0002010104,0.00004522501,0.00003057687,0.0000125285,0.00008660703,0.000004426599],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.00001596942,"about_ca_system_score_gemma":0.000001957016,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.00009935359,"about_ca_topic_score_gemma":0.00006841562,"domain_scores_codex":[0.9993818,0.00001074432,0.0001149464,0.0001846684,0.0001040679,0.0002037169],"domain_scores_gemma":[0.9991766,0.0006771871,0.00004695174,0.0000600397,0.000009013441,0.00003019069],"domain_codex":null,"domain_gemma":null,"domain_candidate":null,"domain_consensus":null,"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","study_design_scores_codex":[0.00001891551,0.00002038221,0.002340584,0.00001527558,0.00004243481,7.131056e-7,0.00008498385,0.006003646,0.9857583,0.003888523,0.0004268294,0.001399435],"study_design_scores_gemma":[0.0021782,0.0002763701,0.06693137,0.0002575184,0.0008410271,0.000009652222,0.02170219,0.01203593,0.8750606,0.001373392,0.01573671,0.003597024],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9988968,0.00002756775,0.00006429804,0.0003487643,0.00009026972,0.0001544409,0.00004297361,0.00001363225,0.0003613006],"genre_scores_gemma":[0.999367,0.000002367002,0.000009798835,0.0002712703,0.0002313235,0.0000721559,0.00002851679,9.218318e-7,0.00001663863],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.1106977,"threshold_uncertainty_score":0.153218,"prediction_status":"machine_predicted_unvalidated"},"labels":[],"label_agreement":null},{"id":"W3198327550","doi":"10.1038/s41467-021-25206-1","title":"Tempering of cocoa butter and chocolate using minor lipidic components","year":2021,"lang":"en","type":"article","venue":"Nature Communications","topic":"Food Chemistry and Fat Analysis","field":"Agricultural and Biological Sciences","cited_by":94,"is_retracted":false,"has_abstract":true,"routes":{"ca_aff":true,"ca_fund":true,"ca_venue":false,"about_ca":false},"ca_institutions":"Canadian Light Source (Canada); University of Guelph","funders":"Natural Sciences and Engineering Research Council of Canada; Canadian Institutes of Health Research; Canada Research Chairs; Government of Canada; University of Saskatchewan; Canadian Light Source","keywords":"Tempering; Gloss (optics); Microstructure; Crystallization; Milk Chocolate; Food science; Materials science; Chemical engineering; Chemistry; Composite material; Organic chemistry","retraction":null,"screen_n_in":null,"score":{"opus":0.04073459532798464,"gpt":0.2714422591453274,"spread":0.2307076638173428,"validation_status":"score_only:v0-immature-baseline"},"prediction":{"model_version":"codex-gemma-dda1882f352a","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00005585081,0.00005486965,0.000104864,0.00000509254,0.0001833586,0.00002075181,0.0002682573,0.0001107134,0.00005260813],"category_scores_gemma":[0.00003002993,0.00002586893,0.00004989743,0.0002286721,0.00006872941,0.00004298802,0.0002316158,0.0002175406,0.000001037988],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.000007630659,"about_ca_system_score_gemma":0.0000043941,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.00004283667,"about_ca_topic_score_gemma":0.0001978488,"domain_scores_codex":[0.9995983,0.00004280262,0.0001197082,0.00009950808,0.00006655449,0.00007314364],"domain_scores_gemma":[0.999527,0.0001111846,0.00005603022,0.0001855492,0.00008592348,0.00003425473],"domain_codex":null,"domain_gemma":null,"domain_candidate":null,"domain_consensus":null,"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","study_design_scores_codex":[0.000001984776,0.00004645049,0.01636729,0.000005332613,0.0000217873,3.904173e-7,0.00002682922,0.000001477525,0.982291,0.00006265639,0.00004857813,0.001126193],"study_design_scores_gemma":[0.0004164093,0.00005432922,0.4711515,0.0001965225,0.0002324959,0.00005083168,0.0008414842,0.004503557,0.4263063,0.0003104465,0.09541541,0.0005206955],"study_design_candidate":"bench_or_experimental","study_design_consensus":null,"genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9945512,0.003154748,6.475994e-7,0.001505369,0.00001782968,0.00003705507,0.00002108944,0.00001089171,0.0007011191],"genre_scores_gemma":[0.9985903,0.0002604946,0.0008281429,0.0001196848,0.00003180473,0.000003102193,0.00009663221,4.25625e-7,0.00006940608],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.5559847,"threshold_uncertainty_score":0.1410265,"prediction_status":"machine_predicted_unvalidated"},"labels":[],"label_agreement":null},{"id":"W2511063671","doi":"10.1039/c6ra15142f","title":"Revisiting the crystallization behavior of stearyl alcohol : stearic acid (SO : SA) mixtures in edible oil","year":2016,"lang":"en","type":"article","venue":"RSC Advances","topic":"Food Chemistry and Fat Analysis","field":"Agricultural and Biological Sciences","cited_by":94,"is_retracted":false,"has_abstract":true,"routes":{"ca_aff":true,"ca_fund":true,"ca_venue":false,"about_ca":false},"ca_institutions":"University of Guelph","funders":"Natural Sciences and Engineering Research Council of Canada; U.S. Food and Drug Administration","keywords":"Stearic acid; Alcohol; Crystallization; Chemistry; Fatty alcohol; Organic chemistry; Food science","retraction":null,"screen_n_in":null,"score":{"opus":0.0169141722458965,"gpt":0.2474902878728311,"spread":0.2305761156269346,"validation_status":"score_only:v0-immature-baseline"},"prediction":{"model_version":"codex-gemma-dda1882f352a","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0001598589,0.00008408282,0.0001346747,0.000008310649,0.0001101721,0.0000223131,0.0001967098,0.00004719528,0.0002495699],"category_scores_gemma":[0.00007198353,0.00002313668,0.00006579672,0.0003381215,0.00008252001,0.0001741607,0.00003929397,0.00005100594,0.000004293606],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.00001229242,"about_ca_system_score_gemma":0.000005392758,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.00004636884,"about_ca_topic_score_gemma":0.0001352402,"domain_scores_codex":[0.9992667,0.0000416775,0.0002008486,0.0001701125,0.0001642992,0.000156322],"domain_scores_gemma":[0.9996033,0.0001450014,0.0001223147,0.00005833892,0.00004317745,0.00002783306],"domain_codex":null,"domain_gemma":null,"domain_candidate":null,"domain_consensus":null,"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","study_design_scores_codex":[0.000008475465,0.00001525748,0.01020585,0.000009419039,0.000003699352,0.000001044765,0.00003183889,0.000005341472,0.7038479,0.00002123859,0.00001013203,0.2858398],"study_design_scores_gemma":[0.0003680112,0.0001301523,0.06429947,0.0003282621,0.00007735087,0.000005942219,0.001416297,0.00002817038,0.8961947,0.0005406907,0.03625827,0.0003526743],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9950383,0.002689043,0.0000109375,0.001279077,0.00003077427,0.00004013914,0.00001606982,0.00001842945,0.0008771778],"genre_scores_gemma":[0.9983903,0.0008175526,0.00006626242,0.00003026522,0.0002164869,0.00001347792,0.00001092885,6.26962e-7,0.0004541258],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.2854871,"threshold_uncertainty_score":0.2732616,"prediction_status":"machine_predicted_unvalidated"},"labels":[],"label_agreement":null},{"id":"W2506507842","doi":"10.1016/j.jcis.2016.08.012","title":"Advances in the application of food emulsifier α-gel phases: Saturated monoglycerides, polyglycerol fatty acid esters, and their derivatives","year":2016,"lang":"en","type":"review","venue":"Journal of Colloid and Interface Science","topic":"Food Chemistry and Fat Analysis","field":"Agricultural and Biological Sciences","cited_by":92,"is_retracted":false,"has_abstract":false,"routes":{"ca_aff":true,"ca_fund":false,"ca_venue":false,"about_ca":false},"ca_institutions":"University of Guelph","funders":"","keywords":"Chemistry; Lamellar structure; Monoglyceride; Organic chemistry; Phase (matter); Fatty acid; Colloid; Chemical engineering; Crystallography","retraction":null,"screen_n_in":null,"score":{"opus":0.0197899480196584,"gpt":0.28881869202774,"spread":0.2690287440080816,"validation_status":"score_only:v0-immature-baseline"},"prediction":{"model_version":"codex-gemma-dda1882f352a","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0005155245,0.0002148381,0.000668749,0.00005593674,0.0001378935,0.0001050237,0.0006847225,0.00008988108,0.000009733],"category_scores_gemma":[0.0001086204,0.00005733649,0.0001494004,0.0008326425,0.0005757386,0.0005248421,0.00008192493,0.0002085486,3.175029e-7],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.0000291368,"about_ca_system_score_gemma":0.00004778161,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.00000394744,"about_ca_topic_score_gemma":0.00001786916,"domain_scores_codex":[0.9986792,0.00008002408,0.0005717199,0.0002515971,0.0002346023,0.0001828145],"domain_scores_gemma":[0.9985825,0.0002917283,0.0008343002,0.00007779633,0.000138461,0.0000752394],"domain_codex":null,"domain_gemma":null,"domain_candidate":null,"domain_consensus":null,"study_design_codex":"design_other","study_design_gemma":"not_applicable","study_design_scores_codex":[0.00003179778,0.0000426267,0.00002214526,0.0002131361,0.00002432308,2.143469e-7,0.0002135524,2.975945e-7,0.3128191,0.0000177792,0.000008417115,0.6866066],"study_design_scores_gemma":[0.0007032032,0.002945127,0.0003526302,0.01151034,0.0002974563,0.0003455503,0.005711767,0.00005134338,0.3180639,0.0008905974,0.6583076,0.0008205664],"study_design_candidate":"design_other","study_design_consensus":null,"genre_codex":"review","genre_gemma":"review","genre_scores_codex":[0.05442802,0.9449561,0.00008470036,0.0001267729,0.00004871839,0.0001873108,0.00003548097,0.000002871466,0.0001300445],"genre_scores_gemma":[0.4836733,0.5162431,0.00002050183,0.00001077384,0.00004000442,0.000004301004,9.394936e-7,5.301443e-7,0.000006506634],"genre_candidate":"review","genre_consensus":"review","teacher_disagreement_score":0.6857861,"threshold_uncertainty_score":0.2338114,"prediction_status":"machine_predicted_unvalidated"},"labels":[],"label_agreement":null},{"id":"W2072863378","doi":"10.1007/s11746-002-0613-4","title":"Fat bloom formation and characterization in milk chocolate observed by atomic force microscopy","year":2002,"lang":"en","type":"article","venue":"Journal of the American Oil Chemists Society","topic":"Food Chemistry and Fat Analysis","field":"Agricultural and Biological Sciences","cited_by":90,"is_retracted":false,"has_abstract":true,"routes":{"ca_aff":true,"ca_fund":false,"ca_venue":false,"about_ca":false},"ca_institutions":"Toronto Metropolitan University","funders":"","keywords":"Bloom; Temperature cycling; Atomic force microscopy; Surface roughness; Materials science; Diffraction; Microstructure; Cycling; Surface finish; Crystallography; Thermal; Chemistry; Nanotechnology; Composite material; Optics","retraction":null,"screen_n_in":null,"score":{"opus":0.0118439527679026,"gpt":0.1963531024717037,"spread":0.1845091497038011,"validation_status":"score_only:v0-immature-baseline"},"prediction":{"model_version":"codex-gemma-dda1882f352a","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0001291204,0.00009881842,0.0002013997,0.000002853546,0.0001068123,0.00004687565,0.0002133828,0.00004868067,0.00002976371],"category_scores_gemma":[0.0000187123,0.00003940222,0.0002017244,0.0003203996,0.000104324,0.0001657111,0.00003880026,0.0001727496,7.631766e-7],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.00006519916,"about_ca_system_score_gemma":0.000002544733,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.00002186642,"about_ca_topic_score_gemma":0.000004961608,"domain_scores_codex":[0.9993026,0.00002705135,0.000278048,0.0001005107,0.0001482023,0.0001435392],"domain_scores_gemma":[0.9992353,0.00003871374,0.0005737803,0.00004519842,0.0000508476,0.00005621265],"domain_codex":null,"domain_gemma":null,"domain_candidate":null,"domain_consensus":null,"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","study_design_scores_codex":[0.00001376655,0.00003744931,0.004574442,0.0000120473,0.00001997135,3.024409e-7,0.0002960427,7.491155e-7,0.9837715,1.047648e-7,0.0006216706,0.01065196],"study_design_scores_gemma":[0.0003757005,0.00006760174,0.0286791,0.00006333466,0.00004709447,0.00002957476,0.0005675351,0.001425379,0.964933,0.00002042892,0.003616447,0.0001747851],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.997926,0.0002023728,0.000002285763,0.001755817,0.00001682153,0.00002063404,0.0000190009,0.000005365802,0.00005167968],"genre_scores_gemma":[0.997456,0.001329692,0.00007071241,0.0004425654,0.00009745361,0.000001839752,0.00001540923,0.000001001423,0.0005853763],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.02410465,"threshold_uncertainty_score":0.1606776,"prediction_status":"machine_predicted_unvalidated"},"labels":[],"label_agreement":null},{"id":"W2032279222","doi":"10.1021/cg049933n","title":"Effects of Crystalline Microstructure on Oil Migration in a Semisolid Fat Matrix","year":2004,"lang":"en","type":"article","venue":"Crystal Growth & Design","topic":"Food Chemistry and Fat Analysis","field":"Agricultural and Biological Sciences","cited_by":90,"is_retracted":false,"has_abstract":true,"routes":{"ca_aff":true,"ca_fund":false,"ca_venue":false,"about_ca":false},"ca_institutions":"University of Guelph","funders":"","keywords":"Differential scanning calorimetry; Microstructure; Crystallization; Crystal (programming language); Interesterified fat; Chemistry; Extrusion; Materials science; Palm oil; Polymorphism (computer science); Analytical Chemistry (journal); Mineralogy; Crystallography; Composite material; Chromatography; Thermodynamics; Organic chemistry; Food science; Biochemistry","retraction":null,"screen_n_in":null,"score":{"opus":0.007248994070065662,"gpt":0.1988861830507652,"spread":0.1916371889806995,"validation_status":"score_only:v0-immature-baseline"},"prediction":{"model_version":"codex-gemma-dda1882f352a","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00009002544,0.0001628431,0.0002230582,0.0000206505,0.00006083864,0.0000268423,0.0001747847,0.0001444524,0.00003732859],"category_scores_gemma":[0.00006640716,0.00007118758,0.0001152107,0.0004534427,0.00005325847,0.00007029039,0.00002203278,0.0001259106,0.000004468003],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.00004072998,"about_ca_system_score_gemma":0.000008422944,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.0001500295,"about_ca_topic_score_gemma":0.0001156205,"domain_scores_codex":[0.9990793,0.00005150567,0.0002337685,0.0002528724,0.0001702604,0.0002122652],"domain_scores_gemma":[0.9995931,0.0001449688,0.00009761108,0.00004907073,0.00004894654,0.00006625862],"domain_codex":null,"domain_gemma":null,"domain_candidate":null,"domain_consensus":null,"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","study_design_scores_codex":[0.0001245858,0.0001117524,0.0001451098,0.00007207755,0.00001298536,0.00001726941,0.00009661062,0.0005870729,0.9977447,0.0001169699,0.00007280159,0.0008980552],"study_design_scores_gemma":[0.0004862659,0.0003926662,0.00362531,0.0001231688,0.00002940569,0.000006141212,0.00007884914,0.00004946504,0.9927301,0.002022404,0.0002579827,0.0001981982],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9988763,0.0002922267,0.0001421076,0.0003383697,0.00002205904,0.00008857157,0.00001532438,0.00002890743,0.0001960822],"genre_scores_gemma":[0.9992238,0.00006923894,0.0003174028,0.00006593484,0.0001102966,0.00001107742,0.00004962912,0.000001378949,0.0001512055],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.005014566,"threshold_uncertainty_score":0.2902945,"prediction_status":"machine_predicted_unvalidated"},"labels":[],"label_agreement":null}]}