{"meta":{"page":1,"per_page":50,"max_per_page":100,"total":5,"total_is_capped":false,"direct_labels_cover":0,"predictions_cover":5,"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","author_layer_release":"2026-06-26"},"query_hash":"3349165ce2c6","filters":{"venue":"한국식품영양학회지"}},"results":[{"id":"W3164452764","doi":"","title":"위스키 종류 및 숙성기간에 따른 향미 성분 변화의 비교","year":2011,"lang":"ko","type":"article","venue":"한국식품영양학회지","topic":"Food Quality and Safety Studies","field":"Agricultural and Biological Sciences","cited_by":0,"is_retracted":false,"has_abstract":true,"routes":{"ca_aff":false,"ca_fund":false,"ca_venue":false,"about_ca":true},"ca_institutions":"","funders":"","keywords":"Hexanoic acid; Fusel alcohol; Chemistry; Fatty acid; Acetic acid; Decanoic acid; Alcohol; Ethanol; Acetaldehyde; Food science; Organic chemistry; Chromatography","authors":[{"name":"최병범","is_ca":false}],"retraction":null,"screen_n_in":null,"score":{"opus":0.1410542900385631,"gpt":0.2464599631781169,"spread":0.1054056731395538,"validation_status":"score_only:v0-immature-baseline"},"prediction":{"model_version":"metacan-v3-hybrid-931329e0061c","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0002800056,0.0003718504,0.0001874205,0.001480118,0.0003656564,0.0005671437,0.0001303522,0.0002063796,0.001173878],"category_scores_gemma":[0.0003629795,0.0001434287,0.0004537137,0.001120358,0.0001744485,0.0004018325,0.0002357828,0.0001963616,0.000390074],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.0002125951,"about_ca_system_score_gemma":0.0002466805,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.004984194,"about_ca_topic_score_gemma":0.01349535,"domain_scores_codex":[0.9997275,0.00001983776,0.00002632591,0.00008033356,0.00009670654,0.00004926744],"domain_scores_gemma":[0.9995099,0.00004291808,0.0001592457,0.0000261946,0.0002165831,0.00004500428],"domain_codex":null,"domain_gemma":null,"domain_candidate":null,"domain_consensus":null,"study_design_codex":"observational","study_design_gemma":"observational","study_design_scores_codex":[0.0007529752,0.000081733,0.6910154,0.0002636883,0.0002302049,0.0003622476,0.0006833833,0.0002218392,0.2406051,0.0001168651,0.0002295564,0.06543687],"study_design_scores_gemma":[0.000004058348,0.0003537895,0.9688038,0.0000182957,0.0001250251,0.0004829859,0.0009800834,0.0003335311,0.02654188,0.00005752861,0.002277947,0.00002099661],"study_design_candidate":"observational","study_design_consensus":"observational","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9972804,0.0004673401,0.0007203174,0.00001098941,0.000005300504,0.00001749429,0.0003703925,0.00001686643,0.001110988],"genre_scores_gemma":[0.9944367,0.0005424448,0.002284067,0.00003593534,0.000005625796,0.00001455168,0.0008765116,0.00001148062,0.00179264],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.004984194,"threshold_uncertainty_score":0.009910405,"prediction_status":"machine_predicted_unvalidated"},"labels":[],"label_agreement":null},{"id":"W2290305506","doi":"","title":"위스키 종류 및 숙성기간에 따른 향미 성분 변화의 비교","year":2011,"lang":"ko","type":"article","venue":"한국식품영양학회지","topic":"Food Quality and Safety Studies","field":"Agricultural and Biological Sciences","cited_by":0,"is_retracted":false,"has_abstract":true,"routes":{"ca_aff":false,"ca_fund":false,"ca_venue":false,"about_ca":true},"ca_institutions":"","funders":"","keywords":"Hexanoic acid; Fusel alcohol; Chemistry; Fatty acid; Acetic acid; Decanoic acid; Alcohol; Ethanol; Food science; Acetaldehyde; Organic chemistry; Chromatography","authors":[{"name":"이영상","is_ca":false},{"name":"조은아","is_ca":false},{"name":"차윤환","is_ca":false},{"name":"윤도원","is_ca":false},{"name":"임덕호","is_ca":false},{"name":"최범구","is_ca":false},{"name":"전주형","is_ca":false}],"retraction":null,"screen_n_in":null,"score":{"opus":0.1410542900385631,"gpt":0.2464599631781169,"spread":0.1054056731395538,"validation_status":"score_only:v0-immature-baseline"},"prediction":{"model_version":"metacan-v3-hybrid-931329e0061c","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0002800056,0.0003718504,0.0001874205,0.001480118,0.0003656564,0.0005671437,0.0001303522,0.0002063796,0.001173878],"category_scores_gemma":[0.0003629795,0.0001434287,0.0004537137,0.001120358,0.0001744485,0.0004018325,0.0002357828,0.0001963616,0.000390074],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.0002125951,"about_ca_system_score_gemma":0.0002466805,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.004984194,"about_ca_topic_score_gemma":0.01349535,"domain_scores_codex":[0.9997275,0.00001983776,0.00002632591,0.00008033356,0.00009670654,0.00004926744],"domain_scores_gemma":[0.9995099,0.00004291808,0.0001592457,0.0000261946,0.0002165831,0.00004500428],"domain_codex":null,"domain_gemma":null,"domain_candidate":null,"domain_consensus":null,"study_design_codex":"observational","study_design_gemma":"bench_or_experimental","study_design_scores_codex":[0.0007529752,0.000081733,0.6910154,0.0002636883,0.0002302049,0.0003622476,0.0006833833,0.0002218392,0.2406051,0.0001168651,0.0002295564,0.06543687],"study_design_scores_gemma":[0.000004058348,0.0003537895,0.9688038,0.0000182957,0.0001250251,0.0004829859,0.0009800834,0.0003335311,0.02654188,0.00005752861,0.002277947,0.00002099661],"study_design_candidate":"bench_or_experimental","study_design_consensus":null,"genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9972804,0.0004673401,0.0007203174,0.00001098941,0.000005300504,0.00001749429,0.0003703925,0.00001686643,0.001110988],"genre_scores_gemma":[0.9944367,0.0005424448,0.002284067,0.00003593534,0.000005625796,0.00001455168,0.0008765116,0.00001148062,0.00179264],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.004984194,"threshold_uncertainty_score":0.009910405,"prediction_status":"machine_predicted_unvalidated"},"labels":[],"label_agreement":null},{"id":"W2254884414","doi":"","title":"위스키의 종류와 숙성기간에 따른 페놀성 화합물, 탄소동위원소비 및 당 성분 분석","year":2012,"lang":"ko","type":"article","venue":"한국식품영양학회지","topic":"Food Quality and Safety Studies","field":"Agricultural and Biological Sciences","cited_by":0,"is_retracted":false,"has_abstract":true,"routes":{"ca_aff":false,"ca_fund":false,"ca_venue":false,"about_ca":true},"ca_institutions":"","funders":"","keywords":"Syringaldehyde; Sugar; Vanillic acid; Fructose; Food science; Chemistry; Vanillin; Syringic acid; Botany; Biology; Gallic acid; Biochemistry","authors":[{"name":"이영상","is_ca":false}],"retraction":null,"screen_n_in":null,"score":{"opus":0.0710532878339053,"gpt":0.2702393552896364,"spread":0.1991860674557311,"validation_status":"score_only:v0-immature-baseline"},"prediction":{"model_version":"metacan-v3-hybrid-931329e0061c","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0001069873,0.0002249206,0.0001259944,0.000849869,0.0002759437,0.0004428787,0.0001173437,0.0001456826,0.0007739065],"category_scores_gemma":[0.0001023952,0.0000962978,0.0002420881,0.0007925138,0.0001556564,0.0004077851,0.0001395128,0.0001501674,0.0002075278],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.0002298087,"about_ca_system_score_gemma":0.0002195674,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.003672841,"about_ca_topic_score_gemma":0.007618542,"domain_scores_codex":[0.9999082,0.000005266595,0.000005800403,0.00003278652,0.00003042091,0.00001748577],"domain_scores_gemma":[0.9998859,0.000006887062,0.00004002166,0.000006946721,0.00004769635,0.00001247814],"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":[0.0005129941,0.00005044508,0.2232952,0.0003729991,0.0001729423,0.0003954745,0.0004414682,0.0006973929,0.6748798,0.0004878003,0.0004902848,0.09820317],"study_design_scores_gemma":[0.000008639269,0.0003600181,0.8348228,0.00002843941,0.0001870823,0.0007271338,0.001164634,0.001749555,0.14602,0.0003820823,0.01449737,0.00005212069],"study_design_candidate":"observational","study_design_consensus":null,"genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9946995,0.001354546,0.001468876,0.0000261953,0.0000141451,0.00001066883,0.0003517567,0.00002525176,0.002049102],"genre_scores_gemma":[0.9929485,0.001112664,0.002125536,0.00002812833,0.000008789524,0.000009810436,0.0006455547,0.00001217298,0.003108894],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.003672841,"threshold_uncertainty_score":0.00730294,"prediction_status":"machine_predicted_unvalidated"},"labels":[],"label_agreement":null},{"id":"W3115282619","doi":"","title":"WTO/SPS 통보문 분석 연구 -식품안전조치를 중심으로-","year":2009,"lang":"ko","type":"article","venue":"한국식품영양학회지","topic":"Nutrition, Health and Food Behavior","field":"Nursing","cited_by":0,"is_retracted":false,"has_abstract":true,"routes":{"ca_aff":false,"ca_fund":false,"ca_venue":false,"about_ca":true},"ca_institutions":"","funders":"","keywords":"Developing country; Business; Phytosanitary certification; Food safety; Developed country; Environmental health; International trade; Medicine; Economic growth; Population; Economics","authors":[{"name":"신성균","is_ca":false}],"retraction":null,"screen_n_in":null,"score":{"opus":0.02729592777030378,"gpt":0.3267229547108548,"spread":0.299427026940551,"validation_status":"score_only:v0-immature-baseline"},"prediction":{"model_version":"metacan-v3-hybrid-931329e0061c","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.01246705,0.002325065,0.00115569,0.003629271,0.0007832902,0.004151904,0.002875963,0.003517203,0.018485],"category_scores_gemma":[0.01151242,0.001104745,0.001583458,0.006152082,0.001208569,0.002166528,0.002661318,0.004115474,0.02404904],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.001790834,"about_ca_system_score_gemma":0.01024926,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.01513631,"about_ca_topic_score_gemma":0.005031946,"domain_scores_codex":[0.9897054,0.002443819,0.001401544,0.0006198037,0.004793642,0.001035893],"domain_scores_gemma":[0.9926582,0.0007911545,0.001575051,0.0008022175,0.003721836,0.0004515401],"domain_codex":null,"domain_gemma":null,"domain_candidate":null,"domain_consensus":null,"study_design_codex":"not_applicable","study_design_gemma":"observational","study_design_scores_codex":[0.001573913,0.0007332093,0.01211803,0.00382185,0.0003239982,0.001064283,0.0008839229,0.003235518,0.01454703,0.04811675,0.7573184,0.1562632],"study_design_scores_gemma":[0.0001075471,0.0001289041,0.01115331,0.001053428,0.00005701395,0.0002255453,0.0001789974,0.0006335618,0.002489597,0.002920217,0.9810141,0.00003777643],"study_design_candidate":"observational","study_design_consensus":null,"genre_codex":"other","genre_gemma":"empirical","genre_scores_codex":[0.02409128,0.01580822,0.03891578,0.01722117,0.01768541,0.008681722,0.1661468,0.002266197,0.7091833],"genre_scores_gemma":[0.07131106,0.02287005,0.09543215,0.02308833,0.002710296,0.01571928,0.3715339,0.002829099,0.3945057],"genre_candidate":"empirical","genre_consensus":null,"teacher_disagreement_score":0.018485,"threshold_uncertainty_score":0.06593287,"prediction_status":"machine_predicted_unvalidated"},"labels":[],"label_agreement":null},{"id":"W2617966748","doi":"","title":"연구논문 : 위스키의 종류와 숙성기간에 따른 페놀성 화합물, 탄소동위원소비 및 당 성분 분석","year":2012,"lang":"ko","type":"article","venue":"한국식품영양학회지","topic":"Food Quality and Safety Studies","field":"Agricultural and Biological Sciences","cited_by":0,"is_retracted":false,"has_abstract":true,"routes":{"ca_aff":false,"ca_fund":false,"ca_venue":false,"about_ca":true},"ca_institutions":"","funders":"","keywords":"Syringaldehyde; Sugar; Vanillic acid; Fructose; Food science; Chemistry; Vanillin; Syringic acid; Botany; Biology; Gallic acid; Biochemistry; Antioxidant","authors":[{"name":"이영상","is_ca":false}],"retraction":null,"screen_n_in":null,"score":{"opus":0.0700784792539103,"gpt":0.2691167411995242,"spread":0.1990382619456139,"validation_status":"score_only:v0-immature-baseline"},"prediction":{"model_version":"metacan-v3-hybrid-931329e0061c","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0004775583,0.0003208126,0.0002117246,0.001129176,0.0005761958,0.001329418,0.0002492601,0.0003140839,0.00576094],"category_scores_gemma":[0.0003443968,0.0001683104,0.0002754989,0.001265734,0.0003407617,0.0007513103,0.0004206021,0.0003417359,0.002617595],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.0005669003,"about_ca_system_score_gemma":0.0006407633,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.00235102,"about_ca_topic_score_gemma":0.002925278,"domain_scores_codex":[0.9997292,0.00002695923,0.00002257918,0.00007760552,0.00009985865,0.00004382776],"domain_scores_gemma":[0.9996635,0.00001922435,0.00008522974,0.00001856591,0.0001736148,0.00003987798],"domain_codex":null,"domain_gemma":null,"domain_candidate":null,"domain_consensus":null,"study_design_codex":"design_other","study_design_gemma":"bench_or_experimental","study_design_scores_codex":[0.0009873719,0.0001859404,0.1598332,0.001276522,0.0002282709,0.0008368951,0.0008929192,0.001007444,0.1101977,0.003820312,0.01404293,0.7066905],"study_design_scores_gemma":[0.00005016715,0.001031659,0.4662992,0.0002373525,0.0003883646,0.002849353,0.003860163,0.003538011,0.102309,0.003924858,0.4153367,0.0001751593],"study_design_candidate":"bench_or_experimental","study_design_consensus":null,"genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.8963727,0.01796954,0.01384619,0.001949777,0.001316461,0.0001957947,0.00224943,0.000445693,0.06565449],"genre_scores_gemma":[0.9164166,0.01018401,0.01114871,0.0005086895,0.0003725057,0.00009612006,0.002812369,0.00007016544,0.05839083],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.00576094,"threshold_uncertainty_score":0.01927227,"prediction_status":"machine_predicted_unvalidated"},"labels":[],"label_agreement":null}]}