{"meta":{"page":1,"per_page":50,"max_per_page":100,"total":17,"total_is_capped":false,"direct_labels_cover":0,"predictions_cover":17,"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":"db865df973bf","filters":{"venue":"Cereal Foods World"}},"results":[{"id":"W2342220359","doi":"10.1094/cfw-61-2-0059","title":"Effects of Grinding Method on the Compositional, Physical, and Functional Properties of Whole and Split Yellow Pea Flours","year":2016,"lang":"en","type":"article","venue":"Cereal Foods World","topic":"Food composition and properties","field":"Nursing","cited_by":78,"is_retracted":false,"has_abstract":true,"routes":{"ca_aff":true,"ca_fund":false,"ca_venue":false,"about_ca":true},"ca_institutions":"Canadian International Grains Institute","funders":"","keywords":"Grinding; Pea protein; Food science; Materials science; Mathematics; Chemistry; Metallurgy","authors":[{"name":"Heather Maskus","is_ca":true},{"name":"Lindsay Bourré","is_ca":true},{"name":"Shona Fraser","is_ca":true},{"name":"Ashok Sarkar","is_ca":true},{"name":"Linda Malcolmson","is_ca":true}],"retraction":null,"screen_n_in":null,"score":{"opus":0.02981230878860926,"gpt":0.2558327408019486,"spread":0.2260204320133394,"validation_status":"score_only:v0-immature-baseline"},"prediction":{"model_version":"metacan-v3-hybrid-931329e0061c","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0008303389,0.0005878175,0.0004793964,0.0005242809,0.0003298721,0.0005108293,0.0002642691,0.0003066945,0.0009724072],"category_scores_gemma":[0.001442463,0.0003878052,0.0004432445,0.0004647714,0.0004832462,0.0003444796,0.0002780633,0.0006899172,0.0001982231],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.0006154194,"about_ca_system_score_gemma":0.0003469014,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.01131144,"about_ca_topic_score_gemma":0.03123405,"domain_scores_codex":[0.9993647,0.0001120712,0.00006167231,0.0001579407,0.000229848,0.00007381526],"domain_scores_gemma":[0.9989189,0.0004427896,0.0001671369,0.00007958471,0.0002209845,0.0001705806],"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":[0.00105499,0.0001271189,0.003984091,0.0001038902,0.00004388347,0.0001160646,0.0001879018,0.0001178672,0.9912891,0.00002567433,0.00002950206,0.002919916],"study_design_scores_gemma":[0.00004808349,0.002952366,0.2426073,0.00002665968,0.0001969534,0.0003293097,0.0003187476,0.001068751,0.7509264,0.00004718576,0.001434193,0.00004406951],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9978109,0.0007314868,0.0007198433,0.00002383286,0.00001360242,0.00002003692,0.0001217271,0.00002608469,0.0005325543],"genre_scores_gemma":[0.9917908,0.0007040743,0.005689261,0.00007679869,0.000008430316,0.00001908727,0.0004853515,0.00005788396,0.001168329],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.01131144,"threshold_uncertainty_score":0.02249122,"prediction_status":"machine_predicted_unvalidated"},"labels":[],"label_agreement":null},{"id":"W2083700217","doi":"10.1094/cfw-60-1-0004","title":"Effects of Processing on Physicochemical Properties and Efficacy of β-Glucan from Oat and Barley","year":2015,"lang":"en","type":"article","venue":"Cereal Foods World","topic":"Food composition and properties","field":"Nursing","cited_by":29,"is_retracted":false,"has_abstract":true,"routes":{"ca_aff":true,"ca_fund":true,"ca_venue":false,"about_ca":false},"ca_institutions":"Agriculture and Agri-Food Canada","funders":"Agriculture and Agri-Food Canada; University of Guelph","keywords":"Glucan; Food science; Chemistry; Business; Biotechnology; Agronomy; Biochemistry; Biology","authors":[{"name":"Nancy Ames","is_ca":true},{"name":"Joanne Storsley","is_ca":true},{"name":"Susan M. Tosh","is_ca":true}],"retraction":null,"screen_n_in":null,"score":{"opus":0.03571656779279354,"gpt":0.2552051517201641,"spread":0.2194885839273705,"validation_status":"score_only:v0-immature-baseline"},"prediction":{"model_version":"metacan-v3-hybrid-931329e0061c","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0004725541,0.0006022867,0.0004084778,0.0004130294,0.0004061475,0.0008803488,0.0002428792,0.0003489091,0.002549959],"category_scores_gemma":[0.001230948,0.0002780172,0.0006592819,0.0004927957,0.0003459611,0.0006905243,0.0003239377,0.0009916632,0.0003828061],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.0003149213,"about_ca_system_score_gemma":0.0003779134,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.002077314,"about_ca_topic_score_gemma":0.002035322,"domain_scores_codex":[0.9996061,0.00009197155,0.00004126954,0.00008571244,0.0000765742,0.00009839545],"domain_scores_gemma":[0.9990927,0.000275752,0.0002259349,0.00005305553,0.0001765279,0.0001760503],"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":[0.01364843,0.001208943,0.00175626,0.0002864144,0.0001021322,0.0002669172,0.000207166,0.0002172017,0.9775888,0.0000669803,0.0001120107,0.004538898],"study_design_scores_gemma":[0.0001521008,0.01636286,0.06192662,0.0000887311,0.0003433993,0.0002377479,0.0006249047,0.0009706822,0.9166638,0.0001798156,0.002373905,0.00007533254],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9977087,0.001058653,0.0001791843,0.00002772535,0.00003753748,0.00002411757,0.0002211616,0.00001005648,0.0007328645],"genre_scores_gemma":[0.9959552,0.0007959586,0.0007651385,0.00008898357,0.00001906636,0.00002705099,0.0004765831,0.00004349445,0.001828361],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.002549959,"threshold_uncertainty_score":0.008530438,"prediction_status":"machine_predicted_unvalidated"},"labels":[],"label_agreement":null},{"id":"W2751955428","doi":"10.1094/cfw-62-4-0139","title":"Does the Concentration, Isolation, or Deflavoring of Pea, Lentil, and Faba Bean Protein Alter Protein Quality?","year":2017,"lang":"en","type":"article","venue":"Cereal Foods World","topic":"Phytase and its Applications","field":"Agricultural and Biological Sciences","cited_by":25,"is_retracted":false,"has_abstract":true,"routes":{"ca_aff":true,"ca_fund":false,"ca_venue":false,"about_ca":false},"ca_institutions":"Agriculture and Agri-Food Canada; University of Manitoba","funders":"","keywords":"Protein quality; Isolation (microbiology); Pea protein; Biology; Chemistry; Food science; Agronomy; Bioinformatics","authors":[{"name":"Matthew G. Nosworthy","is_ca":true},{"name":"Mehmet Tulbek","is_ca":true},{"name":"James D. House","is_ca":true}],"retraction":null,"screen_n_in":null,"score":{"opus":0.04499627554741867,"gpt":0.2958253223355954,"spread":0.2508290467881767,"validation_status":"score_only:v0-immature-baseline"},"prediction":{"model_version":"metacan-v3-hybrid-931329e0061c","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0005862251,0.0001969421,0.0002779456,0.0001963432,0.0001199745,0.0005604944,0.000196008,0.0003868323,0.000444542],"category_scores_gemma":[0.0006220716,0.000113629,0.0002693304,0.0002099484,0.0004435152,0.0005495318,0.000150725,0.0003316101,0.0001360719],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.0003388536,"about_ca_system_score_gemma":0.0001869212,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.0008119398,"about_ca_topic_score_gemma":0.0009994721,"domain_scores_codex":[0.9997141,0.00006650206,0.00001823918,0.00006249567,0.00008911147,0.00004953834],"domain_scores_gemma":[0.999698,0.00009710921,0.0001161511,0.000027141,0.00004306549,0.00001849888],"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":[0.0003464986,0.00007104226,0.003344578,0.000337528,0.00005514498,0.00007369937,0.00006456669,0.00007608403,0.9627239,0.0002257143,0.0001215132,0.03255968],"study_design_scores_gemma":[0.00001833214,0.001658265,0.02846639,0.00004816168,0.00012751,0.0004284838,0.0001423063,0.0002592049,0.9603341,0.0002591517,0.008245192,0.00001290821],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9291444,0.0572536,0.006988745,0.001440548,0.0001663239,0.00004281425,0.0001406356,0.00009230802,0.004730603],"genre_scores_gemma":[0.9709711,0.02399287,0.002577495,0.0006004297,0.00007153505,0.00001263898,0.0001006451,0.00002692907,0.001646259],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.0008119398,"threshold_uncertainty_score":0.003100276,"prediction_status":"machine_predicted_unvalidated"},"labels":[],"label_agreement":null},{"id":"W2011171414","doi":"10.1094/cfw-57-5-0209","title":"Unfolding Gluten: An Overview of Research on Gluten","year":2012,"lang":"en","type":"article","venue":"Cereal Foods World","topic":"Celiac Disease Research and Management","field":"Medicine","cited_by":22,"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":"Gluten; Wheat gluten; Food science; Biotechnology; Chemistry; Biology","authors":[{"name":"Jayne E. Bock","is_ca":true},{"name":"Koushik Seetharaman","is_ca":true}],"retraction":null,"screen_n_in":null,"score":{"opus":0.4111261795909399,"gpt":0.5305667204115592,"spread":0.1194405408206193,"validation_status":"score_only:v0-immature-baseline"},"prediction":{"model_version":"metacan-v3-hybrid-931329e0061c","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0006598457,0.001095655,0.001480027,0.003000104,0.0005041463,0.001711897,0.0006917996,0.00156961,0.003305244],"category_scores_gemma":[0.0005973499,0.0004355045,0.0007742709,0.003838365,0.0007194726,0.003358921,0.0009744741,0.001550669,0.001504838],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.001060903,"about_ca_system_score_gemma":0.0008665939,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.001278024,"about_ca_topic_score_gemma":0.001018244,"domain_scores_codex":[0.99977,0.0000378746,0.00002546075,0.00007430268,0.00006229096,0.00002996816],"domain_scores_gemma":[0.9997222,0.0001257802,0.00004587859,0.00001415859,0.00006211477,0.00002991901],"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":[0.0002781868,0.0001674675,0.001134906,0.02183846,0.0001565402,0.0006334069,0.000678895,0.001176509,0.02020615,0.01641211,0.0144816,0.9228357],"study_design_scores_gemma":[0.00001837914,0.0003472952,0.003382571,0.005190015,0.000195805,0.002489376,0.0005703907,0.0005291576,0.006838799,0.024469,0.9558977,0.00007140345],"study_design_candidate":"not_applicable","study_design_consensus":null,"genre_codex":"review","genre_gemma":"review","genre_scores_codex":[0.001226832,0.9943069,0.001641724,0.000604186,0.0002991961,0.000007705395,0.00003906738,0.00002660564,0.001847754],"genre_scores_gemma":[0.00386243,0.9924274,0.001599832,0.0004453964,0.000358607,0.00001478993,0.00007700815,0.00001059941,0.001203999],"genre_candidate":"review","genre_consensus":"review","teacher_disagreement_score":0.003305244,"threshold_uncertainty_score":0.0110572,"prediction_status":"machine_predicted_unvalidated"},"labels":[],"label_agreement":null},{"id":"W2092050612","doi":"10.1094/cfw-58-1-0027","title":"Use of Pulse Ingredients to Develop Healthier Baked Products","year":2013,"lang":"en","type":"article","venue":"Cereal Foods World","topic":"Food composition and properties","field":"Nursing","cited_by":19,"is_retracted":false,"has_abstract":true,"routes":{"ca_aff":true,"ca_fund":true,"ca_venue":false,"about_ca":false},"ca_institutions":"Canadian International Grains Institute","funders":"Saskatchewan Pulse Growers","keywords":"Food science; Business; Chemistry","authors":[{"name":"Linda Malcolmson","is_ca":true},{"name":"G. Boux","is_ca":true},{"name":"A.-S. Bellido","is_ca":true},{"name":"Peter Fröhlich","is_ca":true}],"retraction":null,"screen_n_in":null,"score":{"opus":0.06684317705278578,"gpt":0.2800473373691517,"spread":0.2132041603163659,"validation_status":"score_only:v0-immature-baseline"},"prediction":{"model_version":"metacan-v3-hybrid-931329e0061c","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0003014354,0.0002974127,0.0001978115,0.000653175,0.000227315,0.0005556383,0.0003131259,0.0003637239,0.006170375],"category_scores_gemma":[0.0003185725,0.0001991607,0.0004118767,0.000263156,0.0001357822,0.0006320035,0.0004484986,0.0006535305,0.001282296],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.0001264279,"about_ca_system_score_gemma":0.0001014705,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.0001989438,"about_ca_topic_score_gemma":0.0004615794,"domain_scores_codex":[0.9998845,0.00001942485,0.000009532027,0.00002145958,0.00004694809,0.00001806526],"domain_scores_gemma":[0.9998955,0.00002478202,0.00001822838,0.00001104307,0.00003140941,0.00001896616],"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":[0.0004817529,0.000391591,0.0006922659,0.0008291879,0.00004263633,0.000276485,0.0001563048,0.0001400806,0.9275212,0.0008127093,0.0004101127,0.06824555],"study_design_scores_gemma":[0.00007551759,0.002205121,0.005152667,0.0001645238,0.0001295532,0.000492967,0.0001163518,0.00105176,0.9567501,0.0003032075,0.03353396,0.00002432286],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9393361,0.01216807,0.02454957,0.0005416994,0.0004434365,0.000424711,0.0005101149,0.000464172,0.02156221],"genre_scores_gemma":[0.9062936,0.006558313,0.07022949,0.0005263634,0.00007823481,0.0001887073,0.0005343896,0.0001911628,0.01539982],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.006170375,"threshold_uncertainty_score":0.02064192,"prediction_status":"machine_predicted_unvalidated"},"labels":[],"label_agreement":null},{"id":"W2766123260","doi":"10.1094/cfw-62-5-0208","title":"The Effect of Navy Bean Flour Particle Size on Carbohydrate Digestion Rate Measured in Vitro","year":2017,"lang":"en","type":"article","venue":"Cereal Foods World","topic":"Food composition and properties","field":"Nursing","cited_by":18,"is_retracted":false,"has_abstract":true,"routes":{"ca_aff":true,"ca_fund":false,"ca_venue":false,"about_ca":false},"ca_institutions":"Mount Saint Vincent University","funders":"","keywords":"Digestion (alchemy); Carbohydrate; In vitro; Food science; Navy; Chemistry; Particle size; Biochemistry; Chromatography; Geography","authors":[{"name":"Bohdan L. Luhovyy","is_ca":true},{"name":"Andrew Hamilton","is_ca":true},{"name":"Priya Kathirvel","is_ca":true},{"name":"Heba Mustafaalsaafin","is_ca":true}],"retraction":null,"screen_n_in":null,"score":{"opus":0.02065737355298553,"gpt":0.2702412161059526,"spread":0.2495838425529671,"validation_status":"score_only:v0-immature-baseline"},"prediction":{"model_version":"metacan-v3-hybrid-931329e0061c","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0004853892,0.0003413437,0.0003128007,0.0002142576,0.0001475015,0.0003473813,0.0001080128,0.0002348293,0.0006132821],"category_scores_gemma":[0.0006596369,0.000221341,0.0003738662,0.0002016761,0.0002122653,0.0002581447,0.0002036195,0.0004175591,0.0001569615],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.0001706619,"about_ca_system_score_gemma":0.0001193478,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.001542828,"about_ca_topic_score_gemma":0.001677518,"domain_scores_codex":[0.9996278,0.00009999394,0.00004436544,0.00008392155,0.00008555586,0.00005829342],"domain_scores_gemma":[0.9993493,0.0002804942,0.0001425284,0.00005126406,0.0001027009,0.0000737757],"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":[0.001496065,0.0001816743,0.00372453,0.00005095268,0.00003232553,0.00004381965,0.00008654606,0.000111683,0.9921686,0.00001694288,0.00002363232,0.002063251],"study_design_scores_gemma":[0.00003684121,0.006127861,0.1190916,0.00001589604,0.0001116545,0.0001797178,0.0001891101,0.001098975,0.8723072,0.00004079732,0.0007758907,0.00002446211],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9985071,0.0005285725,0.0004458138,0.00001133847,0.00001112407,0.00001251744,0.0001254514,0.000005056932,0.0003530436],"genre_scores_gemma":[0.9973315,0.0003397557,0.001214442,0.00002972685,0.000006133183,0.00001836853,0.0003186059,0.00001109977,0.0007301748],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.001542828,"threshold_uncertainty_score":0.003067672,"prediction_status":"machine_predicted_unvalidated"},"labels":[],"label_agreement":null},{"id":"W2094334301","doi":"10.1094/cfw-59-3-0120","title":"Pulse Ingredients as Healthier Options in Extruded Products","year":2014,"lang":"en","type":"article","venue":"Cereal Foods World","topic":"Food composition and properties","field":"Nursing","cited_by":17,"is_retracted":false,"has_abstract":true,"routes":{"ca_aff":true,"ca_fund":true,"ca_venue":false,"about_ca":false},"ca_institutions":"Canadian International Grains Institute","funders":"Saskatchewan Pulse Growers","keywords":"Business; Extrusion; Food science; Chemistry; Biochemical engineering; Materials science; Engineering; Composite material","authors":[{"name":"Peter Fröhlich","is_ca":true},{"name":"G. Boux","is_ca":true},{"name":"Linda Malcolmson","is_ca":true}],"retraction":null,"screen_n_in":null,"score":{"opus":0.02832204805330178,"gpt":0.288431354773815,"spread":0.2601093067205132,"validation_status":"score_only:v0-immature-baseline"},"prediction":{"model_version":"metacan-v3-hybrid-931329e0061c","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0005131163,0.0002727687,0.0002354093,0.0006064603,0.0002113007,0.00102313,0.0004079974,0.0005362212,0.008834673],"category_scores_gemma":[0.0003486601,0.0001723867,0.0003230728,0.0003528918,0.0001767172,0.0009569985,0.0006202231,0.0009048244,0.001279539],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.0001545314,"about_ca_system_score_gemma":0.00009606805,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.0002910902,"about_ca_topic_score_gemma":0.0007208923,"domain_scores_codex":[0.999827,0.00004226038,0.00001385977,0.00002343993,0.00007559139,0.00001800163],"domain_scores_gemma":[0.9998713,0.00003706894,0.00003118346,0.00001113864,0.00002834384,0.00002097483],"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":[0.002951228,0.002020218,0.005717685,0.00392674,0.0001575644,0.002123483,0.0008765545,0.0003931692,0.4344402,0.005163257,0.005116394,0.5371135],"study_design_scores_gemma":[0.0004739062,0.01207899,0.06594226,0.00366689,0.0007927813,0.004990571,0.002748135,0.001895049,0.3942405,0.004252251,0.5087758,0.0001428216],"study_design_candidate":"not_applicable","study_design_consensus":null,"genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.8957227,0.05004318,0.009138744,0.002309431,0.000814645,0.000281741,0.0007339963,0.0003123643,0.04064322],"genre_scores_gemma":[0.9009926,0.02495512,0.04047917,0.001819681,0.0002379125,0.000137039,0.0009470083,0.0001399217,0.03029152],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.008834673,"threshold_uncertainty_score":0.0295549,"prediction_status":"machine_predicted_unvalidated"},"labels":[],"label_agreement":null},{"id":"W2057895172","doi":"10.1094/cfw-57-5-0230","title":"AACCI Approved Methods Technical Committee Report: Collaborative Study on a Method for Determining Firmness of Cooked Pulses (AACCI Method 56-36.01)","year":2012,"lang":"en","type":"article","venue":"Cereal Foods World","topic":"Spectroscopy and Chemometric Analyses","field":"Chemistry","cited_by":15,"is_retracted":false,"has_abstract":true,"routes":{"ca_aff":true,"ca_fund":false,"ca_venue":false,"about_ca":false},"ca_institutions":"University of Saskatchewan; Agriculture Food and Rural Development; Canadian International Grains Institute","funders":"","keywords":"Chemistry; Computer science; Materials science; Mathematics","authors":[{"name":"N. Wang","is_ca":true},{"name":"Joe Panozzo","is_ca":false},{"name":"Jennifer A. Wood","is_ca":false},{"name":"Linda Malcolmson","is_ca":true},{"name":"Gene Arganosa","is_ca":true},{"name":"Byung‐Kee Baik","is_ca":false},{"name":"D. Driedger","is_ca":true},{"name":"Jixiang Han","is_ca":true}],"retraction":null,"screen_n_in":null,"score":{"opus":0.05818033457340128,"gpt":0.4478978344010165,"spread":0.3897174998276153,"validation_status":"score_only:v0-immature-baseline"},"prediction":{"model_version":"metacan-v3-hybrid-931329e0061c","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.05126106,0.00226852,0.001474825,0.005354245,0.005037526,0.003537321,0.00563457,0.004236549,0.07301413],"category_scores_gemma":[0.05660504,0.001845556,0.001851868,0.003340171,0.002238336,0.001357641,0.002825906,0.003611129,0.0702559],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.002915927,"about_ca_system_score_gemma":0.02500126,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.007918305,"about_ca_topic_score_gemma":0.01107957,"domain_scores_codex":[0.947912,0.01694928,0.004465516,0.005210752,0.02303241,0.002429988],"domain_scores_gemma":[0.8726862,0.008473303,0.004479664,0.02530839,0.08532255,0.003729989],"domain_codex":null,"domain_gemma":null,"domain_candidate":null,"domain_consensus":null,"study_design_codex":"not_applicable","study_design_gemma":"bench_or_experimental","study_design_scores_codex":[0.005860234,0.004441652,0.01550404,0.002894189,0.0003856329,0.0008429623,0.001703211,0.001583865,0.2583394,0.01167741,0.4859345,0.210833],"study_design_scores_gemma":[0.0008008635,0.002859644,0.01685103,0.0005904916,0.000208759,0.000525414,0.0004056404,0.002066961,0.114877,0.001594466,0.8590207,0.0001989894],"study_design_candidate":"bench_or_experimental","study_design_consensus":null,"genre_codex":"methods","genre_gemma":"empirical","genre_scores_codex":[0.04868703,0.002051345,0.4747375,0.006333905,0.01033689,0.221096,0.09291192,0.008728254,0.1351172],"genre_scores_gemma":[0.05660246,0.002178898,0.4682651,0.005271758,0.002582594,0.1410127,0.1409749,0.002941226,0.1801704],"genre_candidate":"empirical","genre_consensus":null,"teacher_disagreement_score":0.07301413,"threshold_uncertainty_score":0.2710976,"prediction_status":"machine_predicted_unvalidated"},"labels":[],"label_agreement":null},{"id":"W2040937453","doi":"10.1094/cfw-59-3-0127","title":"Optimizing the Bioactive Potential of Oat Bran by Processing","year":2014,"lang":"en","type":"article","venue":"Cereal Foods World","topic":"Food composition and properties","field":"Nursing","cited_by":14,"is_retracted":false,"has_abstract":true,"routes":{"ca_aff":true,"ca_fund":false,"ca_venue":false,"about_ca":false},"ca_institutions":"University of Manitoba; Canadian International Grains Institute","funders":"Centers for Disease Control and Prevention","keywords":"Bran; Food science; Biotechnology; Avena; Chemistry; Biochemical engineering; Biology; Agronomy; Engineering; Raw material","authors":[{"name":"Marta S. Izydorczyk","is_ca":true},{"name":"Stefan Cenkowski","is_ca":true},{"name":"J.E. Dexter","is_ca":true}],"retraction":null,"screen_n_in":null,"score":{"opus":0.01339519379655505,"gpt":0.2440089629868641,"spread":0.230613769190309,"validation_status":"score_only:v0-immature-baseline"},"prediction":{"model_version":"metacan-v3-hybrid-931329e0061c","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0001490765,0.000376255,0.0001880415,0.0003880859,0.0001771136,0.0005312762,0.0001652064,0.0002079115,0.00202608],"category_scores_gemma":[0.0001691602,0.000122498,0.0004486043,0.000281184,0.00008753363,0.0002921358,0.0001778329,0.0003017376,0.0005925292],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.0001278652,"about_ca_system_score_gemma":0.0001616099,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.0009114393,"about_ca_topic_score_gemma":0.002218939,"domain_scores_codex":[0.9999263,0.000007839948,0.00000576871,0.00001450721,0.00002373308,0.00002185453],"domain_scores_gemma":[0.9999558,0.000005397039,0.00001325754,0.000002563128,0.00001509209,0.000007884282],"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":[0.0001910136,0.00008023706,0.0005236104,0.0001888358,0.00001323999,0.00007603636,0.00001966815,0.0002063857,0.9888625,0.00006136286,0.00009537242,0.009681892],"study_design_scores_gemma":[0.00003571592,0.0009243593,0.007781358,0.00005679111,0.00009136529,0.0001221878,0.0001049027,0.002027035,0.9818224,0.000101179,0.006916482,0.00001628592],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9809411,0.004965538,0.00681647,0.0001836554,0.0001739717,0.00007928356,0.0004011033,0.0001071438,0.006331719],"genre_scores_gemma":[0.975208,0.0029971,0.01510277,0.0001533495,0.00004286009,0.0000445586,0.0005781652,0.00007243564,0.005800773],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.00202608,"threshold_uncertainty_score":0.006777942,"prediction_status":"machine_predicted_unvalidated"},"labels":[],"label_agreement":null},{"id":"W2019857263","doi":"10.1094/cfw-59-1-0005","title":"Einkorn: A Functional Wheat for Developing High-Lutein Whole Grain Baked Products","year":2014,"lang":"en","type":"article","venue":"Cereal Foods World","topic":"Wheat and Barley Genetics and Pathology","field":"Agricultural and Biological Sciences","cited_by":13,"is_retracted":false,"has_abstract":true,"routes":{"ca_aff":true,"ca_fund":false,"ca_venue":false,"about_ca":false},"ca_institutions":"University of Saskatchewan; Agriculture and Agri-Food Canada","funders":"","keywords":"Lutein; Whole grains; Food science; Agricultural engineering; Business; Agronomy; Biology; Engineering; Carotenoid","authors":[{"name":"E.-S. M. Abdel-Aal","is_ca":true},{"name":"Pierre Hucl","is_ca":true}],"retraction":null,"screen_n_in":null,"score":{"opus":0.03232796369924411,"gpt":0.2218172162985917,"spread":0.1894892525993476,"validation_status":"score_only:v0-immature-baseline"},"prediction":{"model_version":"metacan-v3-hybrid-931329e0061c","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0002616397,0.0005372016,0.0002013498,0.0004724368,0.0001897093,0.0004630758,0.0003155939,0.0003264647,0.001987212],"category_scores_gemma":[0.0001046821,0.0001921337,0.0003256192,0.0002666034,0.0001549598,0.0003084845,0.0004757319,0.0003464613,0.0009902084],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.0002422518,"about_ca_system_score_gemma":0.000122842,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.000465998,"about_ca_topic_score_gemma":0.001071803,"domain_scores_codex":[0.9998794,0.00001637671,0.00001167851,0.00002809202,0.00004640558,0.00001809096],"domain_scores_gemma":[0.9999441,0.000004529643,0.00001407515,0.000007845548,0.0000114732,0.00001796302],"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":[0.00006477161,0.00003384583,0.0001306664,0.00005219322,0.000005903124,0.00004724352,0.0000100031,0.00005670077,0.9936475,0.00009854344,0.00008893111,0.00576367],"study_design_scores_gemma":[0.00004446428,0.0006461518,0.006247688,0.0000249497,0.00006438432,0.000545137,0.0000345097,0.0009909011,0.9711078,0.00007677831,0.02020404,0.00001317692],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9294443,0.004491974,0.05427199,0.0002670826,0.0001618397,0.0004116907,0.001544966,0.001212672,0.008193586],"genre_scores_gemma":[0.8842592,0.003440431,0.08577784,0.000220407,0.00001720605,0.0001995279,0.004196993,0.0002802951,0.0216081],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.001987212,"threshold_uncertainty_score":0.006647885,"prediction_status":"machine_predicted_unvalidated"},"labels":[],"label_agreement":null},{"id":"W4243188424","doi":"10.1094/cfw-65-6-0063","title":"Complementing Cereal Grains with Pulse Grains to Enhance the Nutritional and Environmental Sustainability Profiles of Manufactured Foods in Canada and the United States","year":2020,"lang":"en","type":"article","venue":"Cereal Foods World","topic":"Food composition and properties","field":"Nursing","cited_by":12,"is_retracted":false,"has_abstract":true,"routes":{"ca_aff":false,"ca_fund":false,"ca_venue":false,"about_ca":true},"ca_institutions":"","funders":"","keywords":"Sustainability; Whole grains; Cereal grain; Business; Agricultural economics; Food science; Environmental science; Chemistry; Biology; Economics; Ecology","authors":[],"retraction":null,"screen_n_in":null,"score":{"opus":0.01112582489530897,"gpt":0.232993430118841,"spread":0.221867605223532,"validation_status":"score_only:v0-immature-baseline"},"prediction":{"model_version":"metacan-v3-hybrid-931329e0061c","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0006805861,0.00009557774,0.00008941028,0.000332409,0.001788612,0.0009023886,0.0003270828,0.0001819704,0.003652527],"category_scores_gemma":[0.000951912,0.00006642026,0.0001292676,0.0006030822,0.0004225844,0.0001879565,0.0006086778,0.0004370127,0.000244048],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.01111728,"about_ca_system_score_gemma":0.03800942,"about_ca_topic_candidate":true,"about_ca_topic_consensus":true,"about_ca_topic_score_codex":0.9595619,"about_ca_topic_score_gemma":0.9917331,"domain_scores_codex":[0.9997793,0.00002517358,0.000005320479,0.00002268923,0.00008975878,0.00007772577],"domain_scores_gemma":[0.9995584,0.00002683745,0.00002461175,0.00001089666,0.0002054749,0.0001737491],"domain_codex":null,"domain_gemma":null,"domain_candidate":null,"domain_consensus":null,"study_design_codex":"design_other","study_design_gemma":"observational","study_design_scores_codex":[0.000928886,0.0009414426,0.2004225,0.0004748948,0.00005566445,0.0005818219,0.007943046,0.0005808146,0.01201263,0.004563129,0.03873043,0.7327647],"study_design_scores_gemma":[0.00009808802,0.0008369036,0.7411026,0.0007249577,0.00009553225,0.0002886604,0.018531,0.0008216735,0.005696489,0.001555832,0.2301908,0.00005748694],"study_design_candidate":"observational","study_design_consensus":null,"genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9425483,0.003117278,0.001266482,0.00631308,0.0001951309,0.0001238817,0.0009249829,0.00009084187,0.04541997],"genre_scores_gemma":[0.9638718,0.003834854,0.006358799,0.001757828,0.00001646116,0.0000392627,0.0004350972,0.00003045908,0.02365546],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.04043812,"threshold_uncertainty_score":0.08135247,"prediction_status":"machine_predicted_unvalidated"},"labels":[],"label_agreement":null},{"id":"W2766104847","doi":"10.1094/cfw-62-5-0227","title":"AACCI Approved Methods Technical Committee Report: Collaborative Study on a Method for Determining the Water Holding Capacity of Pulse Flours and Their Protein Materials (AACCI Method 56-37.01)","year":2017,"lang":"en","type":"article","venue":"Cereal Foods World","topic":"Microbial Inactivation Methods","field":"Biochemistry, Genetics and Molecular Biology","cited_by":7,"is_retracted":false,"has_abstract":true,"routes":{"ca_aff":true,"ca_fund":false,"ca_venue":false,"about_ca":false},"ca_institutions":"University of Alberta; University of Saskatchewan; Canadian International Grains Institute","funders":"","keywords":"Water holding capacity; Pulse (music); Chromatography; Chemistry; Computer science; Food science; Telecommunications","authors":[{"name":"N. Wang","is_ca":true},{"name":"Jennifer A. Wood","is_ca":false},{"name":"Joe Panozzo","is_ca":false},{"name":"G. C. Argansoa","is_ca":true},{"name":"Clifford Hall","is_ca":false},{"name":"L. Chen","is_ca":true},{"name":"Mukti Singh","is_ca":false},{"name":"M.T. Nickerson","is_ca":true}],"retraction":null,"screen_n_in":null,"score":{"opus":0.05895225362018629,"gpt":0.4023742774035544,"spread":0.3434220237833681,"validation_status":"score_only:v0-immature-baseline"},"prediction":{"model_version":"metacan-v3-hybrid-931329e0061c","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.05392537,0.001979719,0.001334919,0.003742089,0.004114622,0.003494844,0.005032013,0.004257946,0.09139238],"category_scores_gemma":[0.05519297,0.001696843,0.001507174,0.002342899,0.002167616,0.001172867,0.002657234,0.003571928,0.06850795],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.002737792,"about_ca_system_score_gemma":0.02227251,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.00565927,"about_ca_topic_score_gemma":0.009531382,"domain_scores_codex":[0.9549507,0.0162185,0.004387625,0.004841522,0.01730705,0.002294576],"domain_scores_gemma":[0.8979556,0.008158538,0.003919704,0.02335036,0.06298643,0.0036294],"domain_codex":null,"domain_gemma":null,"domain_candidate":null,"domain_consensus":null,"study_design_codex":"not_applicable","study_design_gemma":"bench_or_experimental","study_design_scores_codex":[0.006855693,0.003502253,0.01394502,0.003185376,0.0003127585,0.001234922,0.001928968,0.0009573168,0.1283439,0.0156288,0.6357943,0.1883106],"study_design_scores_gemma":[0.0007271747,0.001967937,0.0117673,0.0007233874,0.0001200851,0.0005372932,0.0003692938,0.001046391,0.04151101,0.0015749,0.9395389,0.0001164644],"study_design_candidate":"bench_or_experimental","study_design_consensus":null,"genre_codex":"methods","genre_gemma":"methods","genre_scores_codex":[0.04048082,0.002397593,0.3502778,0.009639795,0.01619616,0.2771449,0.09634855,0.007847131,0.1996672],"genre_scores_gemma":[0.06238758,0.002452706,0.3849089,0.008682719,0.003305131,0.1934532,0.1192406,0.002923048,0.2226461],"genre_candidate":"methods","genre_consensus":"methods","teacher_disagreement_score":0.09139238,"threshold_uncertainty_score":0.3057379,"prediction_status":"machine_predicted_unvalidated"},"labels":[],"label_agreement":null},{"id":"W2766729077","doi":"10.1094/cfw-62-5-0203","title":"Pea Hull Fiber: A Dietary Fiber to Modulate Gastrointestinal Function and Gut Microbiota","year":2017,"lang":"en","type":"article","venue":"Cereal Foods World","topic":"Food composition and properties","field":"Nursing","cited_by":3,"is_retracted":false,"has_abstract":true,"routes":{"ca_aff":false,"ca_fund":true,"ca_venue":false,"about_ca":false},"ca_institutions":"","funders":"College of Pharmacy and Nutrition, University of Saskatchewan; Saskatchewan Pulse Growers","keywords":"Dietary fiber; Gut flora; Fiber; Function (biology); Biology; Gastrointestinal function; Food science; Chemistry; Medicine; Cell biology; Biochemistry; Internal medicine","authors":[{"name":"Wendy J. Dahl","is_ca":false}],"retraction":null,"screen_n_in":null,"score":{"opus":0.03065116036422549,"gpt":0.2646517791696614,"spread":0.2340006188054359,"validation_status":"score_only:v0-immature-baseline"},"prediction":{"model_version":"metacan-v3-hybrid-931329e0061c","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0001258976,0.0002752153,0.000184282,0.0003392623,0.0002048664,0.0003425865,0.0001251796,0.000280168,0.002984182],"category_scores_gemma":[0.00009927297,0.00007427401,0.0002073201,0.0002127979,0.0001170558,0.000246269,0.0002074259,0.0003417525,0.0003836947],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.0001925393,"about_ca_system_score_gemma":0.0001818667,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.001689653,"about_ca_topic_score_gemma":0.002838676,"domain_scores_codex":[0.9999658,0.000007286545,0.000002354795,0.000007408601,0.00001037156,0.000006808817],"domain_scores_gemma":[0.9999682,0.000003651405,0.000007575952,0.000001918017,0.000007031746,0.00001156494],"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":[0.007256258,0.001399355,0.005777392,0.001430548,0.0001800278,0.0004805051,0.0001977826,0.0001934709,0.8273469,0.0007396916,0.001887343,0.1531108],"study_design_scores_gemma":[0.001095904,0.03100873,0.2576502,0.001165446,0.001107027,0.002096303,0.0007124049,0.001811979,0.5292683,0.001476874,0.1725031,0.0001037288],"study_design_candidate":"observational","study_design_consensus":null,"genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9597859,0.02782884,0.002475485,0.000995102,0.0004108975,0.0001047217,0.0006046703,0.000104746,0.007689791],"genre_scores_gemma":[0.9552138,0.01506833,0.006701918,0.0007430228,0.00009096546,0.00006302405,0.0006059326,0.00003247246,0.02148035],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.002984182,"threshold_uncertainty_score":0.009983122,"prediction_status":"machine_predicted_unvalidated"},"labels":[],"label_agreement":null},{"id":"W2054754504","doi":"10.1094/cfw-57-6-0289","title":"AACCI Approved Methods Technical Committee Report: A New AACCI Approved Method for the Determination of the Total Carotenoid Content of Cereal Whole Grain and Refined Flours","year":2012,"lang":"en","type":"article","venue":"Cereal Foods World","topic":"Antioxidant Activity and Oxidative Stress","field":"Medicine","cited_by":2,"is_retracted":false,"has_abstract":true,"routes":{"ca_aff":true,"ca_fund":true,"ca_venue":false,"about_ca":false},"ca_institutions":"Agriculture and Agri-Food Canada","funders":"University of Saskatchewan","keywords":"Whole grains; Food science; Carotenoid; Biotechnology; Chemistry; Biology","authors":[{"name":"E.-S. M. Abdel-Aal","is_ca":true},{"name":"Iwona Rabalski","is_ca":true}],"retraction":null,"screen_n_in":null,"score":{"opus":0.06843505104910512,"gpt":0.3705422545739964,"spread":0.3021072035248912,"validation_status":"score_only:v0-immature-baseline"},"prediction":{"model_version":"metacan-v3-hybrid-931329e0061c","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0251073,0.003593778,0.002004839,0.008445388,0.004452949,0.003306884,0.005460043,0.006742853,0.0507933],"category_scores_gemma":[0.03121161,0.00258965,0.002355622,0.003771443,0.002438511,0.00181515,0.002605359,0.004423901,0.06512489],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.002420072,"about_ca_system_score_gemma":0.01577578,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.004531511,"about_ca_topic_score_gemma":0.007866641,"domain_scores_codex":[0.9499223,0.01232893,0.004928136,0.003942261,0.02691175,0.001966602],"domain_scores_gemma":[0.938476,0.004007418,0.003000407,0.008596389,0.04461217,0.001307647],"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":[0.003431578,0.002680029,0.01063004,0.00381523,0.0003557201,0.001580635,0.001095599,0.00127896,0.4305279,0.009840685,0.3029738,0.2317898],"study_design_scores_gemma":[0.0004786383,0.001408165,0.01331768,0.0009328873,0.0001811576,0.001299066,0.0002355022,0.002332814,0.172017,0.001106385,0.8064631,0.0002275799],"study_design_candidate":"not_applicable","study_design_consensus":null,"genre_codex":"methods","genre_gemma":"methods","genre_scores_codex":[0.03938455,0.006602288,0.652598,0.005122851,0.01141367,0.08632727,0.03638441,0.01084024,0.1513268],"genre_scores_gemma":[0.05242874,0.005653278,0.5162127,0.00559147,0.002217484,0.09790582,0.09920258,0.002530921,0.218257],"genre_candidate":"methods","genre_consensus":"methods","teacher_disagreement_score":0.0507933,"threshold_uncertainty_score":0.1699205,"prediction_status":"machine_predicted_unvalidated"},"labels":[],"label_agreement":null},{"id":"W4256179228","doi":"10.1094/cfw-65-5-0055","title":"Milling Flour for Asian Products","year":2020,"lang":"en","type":"article","venue":"Cereal Foods World","topic":"Food composition and properties","field":"Nursing","cited_by":2,"is_retracted":false,"has_abstract":true,"routes":{"ca_aff":true,"ca_fund":false,"ca_venue":false,"about_ca":false},"ca_institutions":"Canadian International Grains Institute","funders":"","keywords":"Food science; Business; Chemistry","authors":[{"name":"Ashok Sarkar","is_ca":true}],"retraction":null,"screen_n_in":null,"score":{"opus":0.06012475824402378,"gpt":0.2732017195147837,"spread":0.21307696127076,"validation_status":"score_only:v0-immature-baseline"},"prediction":{"model_version":"metacan-v3-hybrid-931329e0061c","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0006430911,0.0003398134,0.0001263161,0.0006625011,0.0007481698,0.001267519,0.0003472912,0.0003887687,0.05594969],"category_scores_gemma":[0.0004710621,0.00008758021,0.0002276199,0.0007412791,0.0002021358,0.0005595176,0.000980598,0.0008003482,0.01412108],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.0004174688,"about_ca_system_score_gemma":0.001426968,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.003380337,"about_ca_topic_score_gemma":0.009496754,"domain_scores_codex":[0.9997734,0.00002259614,0.00001734319,0.00003738638,0.0001061527,0.00004304271],"domain_scores_gemma":[0.9997191,0.00002144599,0.00003757013,0.00003521903,0.0001214632,0.00006527611],"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":[0.0003226442,0.000324428,0.004637152,0.001142378,0.00002027506,0.0006235407,0.001105366,0.00005835958,0.03071049,0.01461232,0.140914,0.805529],"study_design_scores_gemma":[0.00001014553,0.0001321287,0.01068653,0.0002505117,0.00001192093,0.0003276653,0.0004472857,0.00003332568,0.003367603,0.0005373697,0.9841893,0.000006287548],"study_design_candidate":"not_applicable","study_design_consensus":null,"genre_codex":"other","genre_gemma":"empirical","genre_scores_codex":[0.05971437,0.03082799,0.003832357,0.00789132,0.003331582,0.0003276038,0.00244264,0.000771045,0.8908612],"genre_scores_gemma":[0.187948,0.02397969,0.01914232,0.005075892,0.0007247631,0.0001667038,0.003121328,0.0003998211,0.7594414],"genre_candidate":"empirical","genre_consensus":null,"teacher_disagreement_score":0.05594969,"threshold_uncertainty_score":0.1871703,"prediction_status":"machine_predicted_unvalidated"},"labels":[],"label_agreement":null},{"id":"W2517834837","doi":"10.1094/cfw-61-4-0140","title":"Machine Vision Combined with Near-Infrared Spectroscopy to Guarantee Food Safety","year":2016,"lang":"en","type":"article","venue":"Cereal Foods World","topic":"Spectroscopy and Chemometric Analyses","field":"Chemistry","cited_by":1,"is_retracted":false,"has_abstract":true,"routes":{"ca_aff":true,"ca_fund":false,"ca_venue":false,"about_ca":false},"ca_institutions":"Tellabs (Canada)","funders":"","keywords":"Food safety; Infrared; Spectroscopy; Infrared spectroscopy; Business; Food science; Chemistry; Optics; Physics","authors":[{"name":"Alisa Rupenyan","is_ca":true},{"name":"N. Sansonne","is_ca":false},{"name":"Francesco Dell’Endice","is_ca":false}],"retraction":null,"screen_n_in":null,"score":{"opus":0.009363259334868338,"gpt":0.2587688176565742,"spread":0.2494055583217059,"validation_status":"score_only:v0-immature-baseline"},"prediction":{"model_version":"metacan-v3-hybrid-931329e0061c","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.001103699,0.0007012542,0.0005798808,0.001309826,0.0004190411,0.0009873192,0.0008834784,0.001177477,0.002247681],"category_scores_gemma":[0.001713284,0.00036926,0.0004709555,0.0007332136,0.0006253184,0.001439631,0.0008011753,0.000798926,0.001628574],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.0004291555,"about_ca_system_score_gemma":0.0006827677,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.0006797214,"about_ca_topic_score_gemma":0.0008699926,"domain_scores_codex":[0.9984212,0.0002513177,0.00004376837,0.000270935,0.0009139585,0.00009878266],"domain_scores_gemma":[0.9988983,0.000292154,0.0001655419,0.0001924495,0.0004110962,0.00004057888],"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":[0.0002413842,0.0002500646,0.002465808,0.0003501772,0.0001011408,0.0002227638,0.00009519696,0.01838092,0.4168662,0.01090107,0.005453279,0.544672],"study_design_scores_gemma":[0.00004864725,0.0008006738,0.007954475,0.0000899661,0.0001046312,0.000952569,0.0001002806,0.5992178,0.3261415,0.02248563,0.04200435,0.00009961805],"study_design_candidate":"bench_or_experimental","study_design_consensus":null,"genre_codex":"methods","genre_gemma":"empirical","genre_scores_codex":[0.02823727,0.001627764,0.9599254,0.0004949747,0.0002973524,0.0000668707,0.0000833487,0.002094211,0.007172828],"genre_scores_gemma":[0.4748798,0.001487023,0.5128765,0.0005533121,0.0002216635,0.0001124208,0.0002694797,0.00015212,0.009447542],"genre_candidate":"empirical","genre_consensus":null,"teacher_disagreement_score":0.002247681,"threshold_uncertainty_score":0.007519305,"prediction_status":"machine_predicted_unvalidated"},"labels":[],"label_agreement":null},{"id":"W1996934246","doi":"10.1094/cfw-59-6-0314","title":"Second International Cake Symposium Held in Boston","year":2014,"lang":"en","type":"article","venue":"Cereal Foods World","topic":"Food Chemistry and Fat Analysis","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":"Environmental ethics; Engineering; Library science; Computer science; Philosophy","authors":[{"name":"Kristof Brijs","is_ca":false},{"name":"Amanda J. Kinchla","is_ca":false}],"retraction":null,"screen_n_in":null,"score":{"opus":0.007358791295086836,"gpt":0.1966677728084538,"spread":0.1893089815133669,"validation_status":"score_only:v0-immature-baseline"},"prediction":{"model_version":"metacan-v3-hybrid-931329e0061c","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.002172878,0.001500678,0.0006853268,0.001445708,0.003521234,0.003882211,0.001180161,0.003053073,0.1306479],"category_scores_gemma":[0.00110539,0.0003699636,0.001029648,0.0005177016,0.00068528,0.001377292,0.004036185,0.003687955,0.04408098],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.003048343,"about_ca_system_score_gemma":0.002599223,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.006125309,"about_ca_topic_score_gemma":0.02160234,"domain_scores_codex":[0.9988797,0.0001159867,0.00002933266,0.0002897004,0.0004077533,0.0002775716],"domain_scores_gemma":[0.9987736,0.00005114217,0.00004682193,0.00005154343,0.0003847383,0.0006921641],"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":[0.0008447652,0.0004046528,0.001152628,0.0002725494,0.00005293031,0.001037335,0.0006282981,0.0002704093,0.01152728,0.005355391,0.9261343,0.05231946],"study_design_scores_gemma":[0.00003451633,0.0002122562,0.00321672,0.00008192411,0.00001535728,0.00013216,0.000278288,0.0001208676,0.001413087,0.0006359669,0.9938434,0.00001549653],"study_design_candidate":"not_applicable","study_design_consensus":"not_applicable","genre_codex":"other","genre_gemma":"other","genre_scores_codex":[0.06045681,0.04489981,0.007955546,0.04827407,0.2081092,0.0008494275,0.005659366,0.00157467,0.6222211],"genre_scores_gemma":[0.03901073,0.004174204,0.001894929,0.002090497,0.01032621,0.0002076763,0.002685403,0.0002916331,0.9393188],"genre_candidate":"other","genre_consensus":"other","teacher_disagreement_score":0.1306479,"threshold_uncertainty_score":0.4370608,"prediction_status":"machine_predicted_unvalidated"},"labels":[],"label_agreement":null}]}