{"meta":{"page":1,"per_page":50,"max_per_page":100,"total":3,"total_is_capped":false,"direct_labels_cover":0,"predictions_cover":3,"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":"646f01f4439f","filters":{"venue":"Bulletin of Shakarim University Technical Sciences"}},"results":[{"id":"W4404221479","doi":"10.53360/2788-7995-2024-3(15)-38","title":"SYNTHESIS AND APPLICATION OF PHOSPHINITE LIGAND-CONTAINING RUTHENIUM CATALYSTS IN TRANSFER HYDROGENATION","year":2024,"lang":"en","type":"article","venue":"Bulletin of Shakarim University Technical Sciences","topic":"Asymmetric Hydrogenation and Catalysis","field":"Chemistry","cited_by":0,"is_retracted":false,"has_abstract":true,"routes":{"ca_aff":true,"ca_fund":false,"ca_venue":false,"about_ca":false},"ca_institutions":"Lethbridge College","funders":"","keywords":"Phosphinite; Ruthenium; Catalysis; Transfer hydrogenation; Ligand (biochemistry); Chemistry; Economics; Organic chemistry; Biochemistry","authors":[{"name":"Saniya Tursynbek","is_ca":false},{"name":"Khadichakhan Rafikova","is_ca":false},{"name":"Valery M. Dembitsky","is_ca":true},{"name":"Darya Zolotareva","is_ca":false},{"name":"Yelizaveta Belyankova","is_ca":false}],"retraction":null,"screen_n_in":null,"score":{"opus":0.008042646251512806,"gpt":0.2143556289244899,"spread":0.2063129826729771,"validation_status":"score_only:v0-immature-baseline"},"prediction":{"model_version":"metacan-v3-hybrid-931329e0061c","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0001860948,0.0003321106,0.0003992,0.000356998,0.0002052782,0.0003555583,0.00058748,0.0006713623,0.001073089],"category_scores_gemma":[0.0002052332,0.0002418477,0.0003021838,0.0004745061,0.0001706681,0.0004472732,0.0003972752,0.0007137883,0.0009782219],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.0002978133,"about_ca_system_score_gemma":0.0001801453,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.0002623283,"about_ca_topic_score_gemma":0.0004815751,"domain_scores_codex":[0.9998398,0.00002192901,0.00001793942,0.00003810219,0.00004684089,0.0000353666],"domain_scores_gemma":[0.9999557,0.000008367296,0.00001158082,0.000006281882,0.000009794644,0.000008398298],"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":[0.0001273718,0.000135607,0.0002518193,0.001624613,0.00004200227,0.001022489,0.0001720322,0.002539332,0.9360815,0.01027906,0.001917664,0.04580664],"study_design_scores_gemma":[0.00002927822,0.0003211552,0.0002978303,0.00005145377,0.00002621221,0.0005472837,0.00002914541,0.00290067,0.9634556,0.0005359499,0.0317767,0.00002883475],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.7323416,0.0703247,0.122245,0.001480931,0.0006450326,0.0005929576,0.001705735,0.001445577,0.06921845],"genre_scores_gemma":[0.9533135,0.01475376,0.02523045,0.0001354203,0.00004878818,0.0001787541,0.0006014315,0.00008985981,0.005648015],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.001073089,"threshold_uncertainty_score":0.003589869,"prediction_status":"machine_predicted_unvalidated"},"labels":[],"label_agreement":null},{"id":"W4394806268","doi":"10.53360/2788-7995-2024-1(13)-45","title":"PHYTOCHEMICAL ANALYSIS OF СО&lt;sub&gt;2&lt;/sub&gt;-EXTRACTS FROM DAMAGED SEEDS OF WHEAT VARIETY «CANADIAN»","year":2024,"lang":"en","type":"article","venue":"Bulletin of Shakarim University Technical Sciences","topic":"Phytochemicals and Antioxidant Activities","field":"Medicine","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":"Phytochemical; Chemistry; Extraction (chemistry); Gas chromatography; Fatty acid; Germination; Food science; Chromatography; Organic chemistry; Biology; Botany; Biochemistry","authors":[{"name":"Gulzat Berganayeva","is_ca":false},{"name":"M. A. Dyusebayeva","is_ca":false},{"name":"Alya E. Berganayeva","is_ca":false},{"name":"Sandugash Sydykbayeva","is_ca":false}],"retraction":null,"screen_n_in":null,"score":{"opus":0.01297636900792813,"gpt":0.2297285101766328,"spread":0.2167521411687047,"validation_status":"score_only:v0-immature-baseline"},"prediction":{"model_version":"metacan-v3-hybrid-931329e0061c","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0000757688,0.0006005684,0.0003924922,0.0008388114,0.0004769994,0.0002716481,0.0001183061,0.0002145487,0.001058215],"category_scores_gemma":[0.00007568749,0.0001764025,0.0002850017,0.0006217485,0.0003349016,0.0002423234,0.000171475,0.0005285958,0.0002469012],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.0003809587,"about_ca_system_score_gemma":0.0003377707,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.006729023,"about_ca_topic_score_gemma":0.01251548,"domain_scores_codex":[0.999908,0.000006044915,0.000006795424,0.00002713906,0.00003303635,0.00001906813],"domain_scores_gemma":[0.9998857,0.00001664144,0.0000182068,0.000009510354,0.00003574278,0.00003410365],"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":[0.0001139046,0.00001022998,0.0006041366,0.00004657968,0.000007980182,0.00007056117,0.00004189008,0.00001014972,0.9981688,0.000009954701,0.00001238698,0.0009034108],"study_design_scores_gemma":[0.0000231146,0.0007575777,0.2208848,0.00001985194,0.0001359416,0.000859909,0.0003841401,0.0003040727,0.7714257,0.00006279557,0.005110352,0.00003182944],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9942039,0.001764306,0.001383088,0.00004497659,0.00002885907,0.00003098451,0.001125066,0.00005323731,0.001365646],"genre_scores_gemma":[0.9844747,0.001713925,0.002508629,0.000111885,0.00002442413,0.0000532934,0.005104175,0.00005135788,0.005957727],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.006729023,"threshold_uncertainty_score":0.01337975,"prediction_status":"machine_predicted_unvalidated"},"labels":[],"label_agreement":null},{"id":"W4415970662","doi":"10.53360/2788-7995-2025-3(19)-43","title":"TECHNOLOGY FOR THE PRODUCTION OF SAUSAGE PRODUCT WITH A PLANT EXTRACT FROM FERMENTED ST. JOHN'S WORT","year":2025,"lang":"","type":"article","venue":"Bulletin of Shakarim University Technical Sciences","topic":"Animal Nutrition and Health","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":"Fermentation; Raw material; By-product; Fermentation in food processing; Flavonoid; Final product; Product (mathematics); Antioxidant; Food processing","authors":[{"name":"F. H. Smolnikova","is_ca":false},{"name":"B. K. Asenova","is_ca":false},{"name":"Sholpan Baytukenova","is_ca":false},{"name":"Г. Т. Жуманова","is_ca":false},{"name":"Zhibek Atambayeva","is_ca":false}],"retraction":null,"screen_n_in":null,"score":{"opus":0.02359366439115141,"gpt":0.2371910447729809,"spread":0.2135973803818295,"validation_status":"score_only:v0-immature-baseline"},"prediction":{"model_version":"metacan-v3-hybrid-931329e0061c","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0002805791,0.000611428,0.000310708,0.0008948982,0.0003014202,0.0003457415,0.0002441306,0.0003868752,0.001531309],"category_scores_gemma":[0.0001897771,0.0002260961,0.0006230411,0.0005511569,0.0002066647,0.0005084809,0.0003279077,0.0007149517,0.0008996761],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.0001791921,"about_ca_system_score_gemma":0.0002268112,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.0003480638,"about_ca_topic_score_gemma":0.0007228808,"domain_scores_codex":[0.9997861,0.00002396106,0.00001874415,0.00004807943,0.0001054309,0.0000177335],"domain_scores_gemma":[0.9999092,0.00001158854,0.00002418552,0.00001180254,0.00002871121,0.00001445884],"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":[0.00003783284,0.000044314,0.0001609563,0.0002301387,0.00000878161,0.0001044271,0.00004736616,0.00004648432,0.9895692,0.0001043087,0.00005398151,0.009592156],"study_design_scores_gemma":[0.00001429215,0.001032781,0.006713195,0.00009749581,0.00007645677,0.001077217,0.0001021039,0.0007709179,0.9722025,0.000103427,0.01778394,0.00002569695],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.816082,0.01569402,0.1562258,0.0004708211,0.0003638822,0.0007041795,0.0008169197,0.000661265,0.008981119],"genre_scores_gemma":[0.7524578,0.01546943,0.2164079,0.0002909648,0.00008904163,0.0005450383,0.001798517,0.0001419252,0.01279933],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.001531309,"threshold_uncertainty_score":0.005122721,"prediction_status":"machine_predicted_unvalidated"},"labels":[],"label_agreement":null}]}