{"meta":{"page":1,"per_page":50,"max_per_page":100,"total":2,"total_is_capped":false,"direct_labels_cover":0,"predictions_cover":2,"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":"31415706f7ec","filters":{"venue":"African Journal of Food Science"}},"results":[{"id":"W2972528065","doi":"10.5897/ajfs2016.1471","title":"Evaluation of dry matter, starch and beta-carotene content in orange-fleshed sweet potato (Ipomoea batatas L.) genotypes tested in three agro-ecological zones of Malawi","year":2016,"lang":"en","type":"article","venue":"African Journal of Food Science","topic":"Genetics and Plant Breeding","field":"Agricultural and Biological Sciences","cited_by":29,"is_retracted":false,"has_abstract":true,"routes":{"ca_aff":false,"ca_fund":true,"ca_venue":false,"about_ca":false},"ca_institutions":"","funders":"International Development Research Centre","keywords":"Dry matter; Ipomoea; beta-Carotene; Starch; Orange (colour); Carotene; Altitude (triangle); Biology; Horticulture; Animal science; Botany; Food science; Veterinary medicine; Chemistry; Mathematics; Carotenoid","authors":[{"name":"M. Kathabwalika D.","is_ca":false},{"name":"Hernandez Camarillo E","is_ca":false},{"name":"M. Mwale V.","is_ca":false}],"retraction":null,"screen_n_in":null,"score":{"opus":0.1107160164508763,"gpt":0.2569600733697911,"spread":0.1462440569189148,"validation_status":"score_only:v0-immature-baseline"},"prediction":{"model_version":"metacan-v3-hybrid-931329e0061c","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0001615344,0.0002460557,0.0002136752,0.0004145518,0.0003098637,0.0004471807,0.0001421414,0.0001824424,0.0005034344],"category_scores_gemma":[0.0001708601,0.0001876905,0.0002290739,0.0004538259,0.0001986193,0.000141981,0.0002233808,0.0002772015,0.0001371536],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.0003171476,"about_ca_system_score_gemma":0.0001458083,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.00700753,"about_ca_topic_score_gemma":0.0169289,"domain_scores_codex":[0.9998882,0.00001961224,0.00001368596,0.00003847904,0.00002201029,0.00001800891],"domain_scores_gemma":[0.9997194,0.00005225139,0.0001054343,0.00001643232,0.00005505905,0.0000513786],"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":[0.0004699231,0.0001293522,0.08321164,0.00008086222,0.0000525494,0.0002232628,0.0006320465,0.0001134105,0.912013,0.00003475261,0.00004256586,0.002996683],"study_design_scores_gemma":[0.000005665872,0.0006249741,0.9657394,0.000009065408,0.00003449865,0.0001433999,0.0004507994,0.0002153036,0.03213647,0.00001088388,0.0006226477,0.000006918086],"study_design_candidate":"observational","study_design_consensus":null,"genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9994698,0.00007879522,0.00007605848,0.000005572005,9.682692e-7,0.000004863309,0.0002261526,0.000002707066,0.0001350893],"genre_scores_gemma":[0.9972407,0.0001222486,0.0006045034,0.00002627332,7.918798e-7,0.0000160597,0.0008544346,0.000005008783,0.001129909],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.00700753,"threshold_uncertainty_score":0.01393348,"prediction_status":"machine_predicted_unvalidated"},"labels":[],"label_agreement":null},{"id":"W2483536445","doi":"10.5897/ajfs2016.1456","title":"Crop ash filtrate influence on cooking time and sensory preferences for dried black beans (Phaseolus vulgaris L.)","year":2016,"lang":"en","type":"article","venue":"African Journal of Food Science","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":11,"is_retracted":false,"has_abstract":true,"routes":{"ca_aff":true,"ca_fund":true,"ca_venue":false,"about_ca":false},"ca_institutions":"University of Northern British Columbia","funders":"University of Northern British Columbia","keywords":"Phaseolus; Taste; Crop; Food science; Mathematics; Horticulture; Agronomy; Chemistry; Biology","authors":[{"name":"L Bergeson Tara","is_ca":true},{"name":"Opio Christopher","is_ca":true},{"name":"David Peter","is_ca":true}],"retraction":null,"screen_n_in":null,"score":{"opus":0.03311153119495078,"gpt":0.2398139985736154,"spread":0.2067024673786646,"validation_status":"score_only:v0-immature-baseline"},"prediction":{"model_version":"metacan-v3-hybrid-931329e0061c","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0002757625,0.0002063644,0.0002264797,0.0001825848,0.0001998691,0.0004345957,0.0001290691,0.0001544513,0.001114311],"category_scores_gemma":[0.0005308264,0.0001152708,0.0002498902,0.0001641238,0.0002112012,0.0001942045,0.0002122032,0.000331557,0.0001193288],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.0002164854,"about_ca_system_score_gemma":0.0001222111,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.002307893,"about_ca_topic_score_gemma":0.005091222,"domain_scores_codex":[0.999761,0.00007550896,0.0000149065,0.00005225616,0.00005536278,0.00004085721],"domain_scores_gemma":[0.9995346,0.0001445076,0.0001370196,0.00001830925,0.00007095565,0.00009465179],"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":[0.005254718,0.00104514,0.01850539,0.0001770616,0.00007601872,0.0001505136,0.0005458102,0.00008431471,0.9676674,0.0000318,0.00005231227,0.006409558],"study_design_scores_gemma":[0.00006022057,0.01429918,0.8110973,0.000023085,0.0001795983,0.0002096005,0.001725876,0.0005472209,0.170685,0.00006511762,0.001073622,0.00003409898],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9997444,0.00004423849,0.0000492515,0.000004425779,0.000001673689,0.000003454468,0.00002663175,0.000001646356,0.0001242465],"genre_scores_gemma":[0.9990767,0.00006192608,0.0002953517,0.00002308152,0.000001421083,0.000009461316,0.00008112951,0.000004167057,0.0004467648],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.002307893,"threshold_uncertainty_score":0.004588902,"prediction_status":"machine_predicted_unvalidated"},"labels":[],"label_agreement":null}]}