{"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":"codex-gemma-dda1882f352a","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0001432226,0.0001322471,0.0002113899,0.00009074042,0.0001479955,0.00002413065,0.00006832222,0.00002671699,0.0000163078],"category_scores_gemma":[0.00002700378,0.00006903166,0.00006040944,0.0001090745,0.0002798354,0.00008674816,0.00005028836,0.00009269639,0.000005461217],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.00002012584,"about_ca_system_score_gemma":0.000009494076,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.00002032643,"about_ca_topic_score_gemma":0.000009065373,"domain_scores_codex":[0.9991392,0.0001837658,0.0001558908,0.0001842733,0.0001999661,0.0001368325],"domain_scores_gemma":[0.9991533,0.0005318868,0.00008518007,0.0001266483,0.00005417954,0.0000488189],"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":[0.001675285,0.0001634742,0.0004750019,0.0002880558,0.00008165199,5.784574e-7,0.0007871781,0.000009667385,0.9745899,0.005477458,0.0009958762,0.01545584],"study_design_scores_gemma":[0.0008390425,0.001169923,0.01982756,0.0008745256,0.00006975988,0.000007836577,0.0001089071,0.000165566,0.9733871,0.001947324,0.001457961,0.0001445415],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9926437,0.0003604191,0.00007427409,0.004980536,0.0001892941,0.0002341347,0.00001458485,0.00002692675,0.0014762],"genre_scores_gemma":[0.9989547,0.000005721134,0.0003002344,0.0002068969,0.0001251288,0.00001929503,0.000002167582,0.00001534846,0.0003704878],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.01935256,"threshold_uncertainty_score":0.2815029,"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":"codex-gemma-dda1882f352a","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00005523132,0.0001404125,0.0002747645,0.00007178345,0.0000498589,0.00003128695,0.00007550935,0.00004115599,0.000002688444],"category_scores_gemma":[0.00005260773,0.0001074868,0.00003114566,0.0001183114,0.0002072885,0.00009095548,0.00005036748,0.0001146905,0.000001598826],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.00002029606,"about_ca_system_score_gemma":0.00001768093,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.0001808726,"about_ca_topic_score_gemma":0.00002389927,"domain_scores_codex":[0.9992359,0.00006788476,0.0001839983,0.0002029262,0.0001719155,0.0001374128],"domain_scores_gemma":[0.9995186,0.0001069633,0.00008406002,0.0001201314,0.00006353016,0.0001067241],"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":[0.009970416,0.0006080225,0.002536212,0.001325157,0.00008563337,0.000002552252,0.009131834,0.00001275102,0.7839768,0.0001685949,0.000801731,0.1913803],"study_design_scores_gemma":[0.001758693,0.001409299,0.007032561,0.0009479306,0.00006343867,0.000001655375,0.0001435934,0.0002728715,0.9873463,0.0004323801,0.0004349604,0.0001563478],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9942631,0.002612246,0.000002085127,0.000366142,0.0001223053,0.0001888072,0.000004598613,0.00003972555,0.002400961],"genre_scores_gemma":[0.999494,0.000005291945,0.0002081876,0.0001093106,0.0001008245,0.000007391636,0.000005095501,0.00001934768,0.00005051731],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.2033695,"threshold_uncertainty_score":0.4383185,"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":"codex-gemma-dda1882f352a","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0002094419,0.0000930334,0.0001200341,0.000004985763,0.0006926886,0.0001429723,0.0002679753,0.00002967642,0.0001283198],"category_scores_gemma":[0.00005390276,0.00002426167,0.0000396441,0.00008608908,0.0001567239,0.0002223308,0.0000787871,0.00007404807,0.000004406043],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.000007726442,"about_ca_system_score_gemma":0.00001045916,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.0008548521,"about_ca_topic_score_gemma":0.008999503,"domain_scores_codex":[0.9992436,0.00005239105,0.000228484,0.000197493,0.0001241337,0.0001539027],"domain_scores_gemma":[0.9994368,0.00005820099,0.0002237914,0.0001570318,0.00007043443,0.00005376824],"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":[0.0001053781,0.0001371872,0.032509,0.00005039223,0.00004179262,6.288e-7,0.0004098872,5.513813e-7,0.8505329,0.03510593,0.0007525577,0.08035383],"study_design_scores_gemma":[0.0003320225,0.0001946602,0.7370267,0.0001234573,0.00002557109,0.000001195141,0.0003633927,0.00005439021,0.212523,0.01242359,0.03664025,0.0002917508],"study_design_candidate":"bench_or_experimental","study_design_consensus":null,"genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9901562,0.00004101142,0.00002024203,0.006119295,0.00003632597,0.0006869751,0.00006406049,0.00002175598,0.002854122],"genre_scores_gemma":[0.9968151,0.00001004858,0.00009713645,0.00006618919,0.0002391159,0.00009634249,0.00002243829,9.964322e-7,0.002652579],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.7045177,"threshold_uncertainty_score":0.5327671,"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":"codex-gemma-dda1882f352a","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00137099,0.0001383,0.0002939616,0.0004762616,0.00009842395,0.00002292941,0.0001893065,0.00004283074,0.0008574405],"category_scores_gemma":[0.0001176708,0.0001135619,0.000126828,0.0009314644,0.0001243466,0.0001694261,0.0001932804,0.000327101,0.0001927263],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.0001565874,"about_ca_system_score_gemma":0.0001049826,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.0001599739,"about_ca_topic_score_gemma":0.00007980233,"domain_scores_codex":[0.9974733,0.0001775819,0.0002437481,0.0002586246,0.001022583,0.0008241653],"domain_scores_gemma":[0.9981757,0.0001391003,0.0000426692,0.0006579721,0.0001627476,0.0008218369],"domain_codex":null,"domain_gemma":null,"domain_candidate":null,"domain_consensus":null,"study_design_codex":"theoretical_or_conceptual","study_design_gemma":"not_applicable","study_design_scores_codex":[0.003613434,0.006633078,0.1207962,0.005140886,0.0008427676,0.0002179469,0.0007192696,0.00001172621,0.004574636,0.4053014,0.1883244,0.2638242],"study_design_scores_gemma":[0.003613015,0.002819882,0.4290719,0.001571222,0.0002066437,0.00001626248,0.0007326783,0.0001316431,0.01005129,0.001889535,0.5494692,0.0004267781],"study_design_candidate":"not_applicable","study_design_consensus":null,"genre_codex":"other","genre_gemma":"empirical","genre_scores_codex":[0.4336142,0.02075677,0.00001769134,0.00437282,0.0004888998,0.001857693,0.00003802775,0.0001964896,0.5386574],"genre_scores_gemma":[0.9910855,0.001133402,0.0002255157,0.0002954565,0.0005732704,0.00004891974,0.00004786634,0.00003339064,0.006556669],"genre_candidate":"empirical","genre_consensus":null,"teacher_disagreement_score":0.5574713,"threshold_uncertainty_score":0.9388372,"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":"codex-gemma-dda1882f352a","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0001220655,0.0001597109,0.0002268854,0.0002366459,0.0001131134,0.0000756517,0.0001690637,0.00004552682,0.0002769429],"category_scores_gemma":[0.0001959003,0.000138955,0.0000313557,0.001004095,0.00005450403,0.0002821753,0.00008747592,0.0001533505,0.0003450678],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.00007326029,"about_ca_system_score_gemma":0.00004901772,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.0009303209,"about_ca_topic_score_gemma":0.0003595516,"domain_scores_codex":[0.9986591,0.0001078377,0.000358203,0.0002869312,0.000231798,0.0003561665],"domain_scores_gemma":[0.998848,0.00005495528,0.00008595571,0.0003425132,0.0004766745,0.0001919434],"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":[0.003783806,0.0009243092,0.01737929,0.0008722855,0.0001642256,0.00000620482,0.01126586,0.0001271967,0.080899,0.001082625,0.3869075,0.4965877],"study_design_scores_gemma":[0.001222621,0.003079109,0.1749232,0.0006031456,0.00004719714,0.00001546455,0.0001851295,0.0002477473,0.3396149,0.0007178972,0.4784759,0.0008677604],"study_design_candidate":"not_applicable","study_design_consensus":null,"genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9737434,0.00009562635,0.000007300852,0.01835747,0.001639448,0.0008234412,0.00001182014,0.0001331926,0.005188262],"genre_scores_gemma":[0.9881169,0.000002146999,0.005286912,0.002937681,0.0001506847,0.0000515687,0.00001856533,0.0000318526,0.003403671],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.49572,"threshold_uncertainty_score":0.5666422,"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":"codex-gemma-dda1882f352a","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0006814964,0.0001531512,0.0002220064,0.00004065339,0.0004987553,0.0001546733,0.0002893929,0.00004259414,0.000008102419],"category_scores_gemma":[0.0003439377,0.0001013478,0.00008579608,0.0001067589,0.0001340123,0.000114761,0.00004404804,0.0001927091,0.00002508887],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.00006481601,"about_ca_system_score_gemma":0.00001004725,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.0003539891,"about_ca_topic_score_gemma":0.00087139,"domain_scores_codex":[0.9986246,0.000475556,0.0002386952,0.0001924814,0.0001863458,0.0002823666],"domain_scores_gemma":[0.9987498,0.0004492179,0.0001497149,0.0005467263,0.00003723847,0.00006729815],"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":[0.02820507,0.00009975745,0.00875281,0.00007644525,0.00006311664,0.000009912507,0.000793131,0.0002314508,0.8679167,0.000250594,0.0003744636,0.09322656],"study_design_scores_gemma":[0.001273403,0.00149815,0.05664016,0.0001288116,0.00002749802,8.255899e-7,0.00001359116,0.0008716509,0.9381562,0.0004106715,0.0008464556,0.0001325526],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9882839,0.0001414674,5.063444e-7,0.00480092,0.0008827965,0.0002855716,0.000005909177,0.00005017394,0.005548708],"genre_scores_gemma":[0.9993713,0.000003666097,0.00001211299,0.0001031955,0.00009947742,0.00003154755,0.000002818282,0.00002196478,0.0003538838],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.09309401,"threshold_uncertainty_score":0.4132842,"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":"codex-gemma-dda1882f352a","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0003013406,0.0001577237,0.0001981745,0.0002986793,0.0001715341,0.00006543148,0.000176384,0.0000564521,0.0001985142],"category_scores_gemma":[0.0001165321,0.0001481055,0.00004245669,0.0006083531,0.00006893738,0.0001636972,0.0000526337,0.0002880633,0.0003717733],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.0001074291,"about_ca_system_score_gemma":0.00002798721,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.0003883232,"about_ca_topic_score_gemma":0.001240814,"domain_scores_codex":[0.9985674,0.00021601,0.000295211,0.0003389382,0.0002002573,0.0003822088],"domain_scores_gemma":[0.9993334,0.00004938932,0.00006556711,0.0003499611,0.00007128296,0.0001304265],"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":[0.01167725,0.002794167,0.03424242,0.001205503,0.0001283002,0.00003529419,0.01434205,0.0006434831,0.02805665,0.04535165,0.06673402,0.7947892],"study_design_scores_gemma":[0.005313767,0.004739282,0.1449924,0.0009221146,0.0000665861,0.00006996157,0.0003794405,0.002189375,0.04299621,0.02066955,0.7762274,0.001433915],"study_design_candidate":"not_applicable","study_design_consensus":null,"genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.8557498,0.0003934666,0.00000682305,0.02435381,0.002888792,0.0005289281,0.00000651483,0.000266473,0.1158054],"genre_scores_gemma":[0.9945414,0.000006739731,0.0006535011,0.002025575,0.0003482277,0.00003878579,0.00002602664,0.00002998883,0.002329757],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.7933553,"threshold_uncertainty_score":0.6039567,"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":"codex-gemma-dda1882f352a","candidate_categories":["metaepi_narrow"],"consensus_categories":[],"category_scores_codex":[0.003053238,0.0006202003,0.00160841,0.0005233393,0.0002767346,0.00007021432,0.00068328,0.0003102682,0.0005029053],"category_scores_gemma":[0.00229092,0.0005531074,0.0005059636,0.002489256,0.000118736,0.0002120758,0.0002611716,0.0006250041,0.000004159059],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.0002435971,"about_ca_system_score_gemma":0.0001574184,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.0001162868,"about_ca_topic_score_gemma":0.0001701253,"domain_scores_codex":[0.9958465,0.0005643081,0.001316868,0.0008806242,0.0005129186,0.0008788094],"domain_scores_gemma":[0.9917246,0.005323661,0.001024211,0.001244543,0.0003664171,0.0003166374],"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":[0.004517407,0.01163974,0.09176321,0.001386229,0.006451748,0.0001196424,0.006227475,0.00008951873,0.7592937,0.004244816,0.01225983,0.1020067],"study_design_scores_gemma":[0.002493141,0.0006797276,0.005140696,0.00007834159,0.002011617,0.0000596097,0.005838984,0.0003634584,0.9734939,0.000790276,0.008262047,0.0007881727],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"methods","genre_gemma":"empirical","genre_scores_codex":[0.1076036,0.002065108,0.7509174,0.0005729181,0.0008646435,0.003204206,0.0003921589,0.0008776637,0.1335022],"genre_scores_gemma":[0.5457647,0.000005141961,0.4502147,0.00009176994,0.0003546984,0.0005407346,0.00005467141,0.00009051736,0.002883077],"genre_candidate":"methods","genre_consensus":null,"teacher_disagreement_score":0.4381611,"threshold_uncertainty_score":0.999692,"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":"codex-gemma-dda1882f352a","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0001543653,0.0001275246,0.0001637227,0.00006991866,0.0002529389,0.00007798176,0.0002026545,0.00003771003,0.0000548664],"category_scores_gemma":[0.00001327002,0.00008753626,0.00007733172,0.0002222353,0.0001543791,0.0001350457,0.00004170432,0.0001711251,0.00001164487],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.0000258444,"about_ca_system_score_gemma":0.00001071819,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.00009585711,"about_ca_topic_score_gemma":0.00004381459,"domain_scores_codex":[0.9991024,0.0001344435,0.0001967808,0.0001767164,0.000178056,0.0002116589],"domain_scores_gemma":[0.9995339,0.00005410289,0.0001130363,0.0001875269,0.0000611681,0.00005028971],"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":[0.003579323,0.0003000067,0.0003090334,0.0002673725,0.0001239325,0.000001258479,0.006144484,0.0006845022,0.2473491,0.0008682984,0.01238941,0.7279833],"study_design_scores_gemma":[0.002189803,0.002285332,0.001608243,0.0004973314,0.0002238567,0.00002479756,0.001420736,0.01973754,0.8753904,0.002349438,0.09353204,0.0007404773],"study_design_candidate":"bench_or_experimental","study_design_consensus":null,"genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.6841688,0.004511601,0.006611489,0.03170941,0.003675526,0.001155188,0.00006308623,0.0007059517,0.267399],"genre_scores_gemma":[0.9980468,0.000002229518,0.0007144265,0.0006018996,0.000169878,0.000007348362,0.00001003095,0.00002364297,0.0004237251],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.7272428,"threshold_uncertainty_score":0.3569625,"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":"codex-gemma-dda1882f352a","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0003119097,0.0001596735,0.00019748,0.00002245212,0.0002732328,0.00005471122,0.0001567689,0.00007835342,0.0001109502],"category_scores_gemma":[0.00004946113,0.00006693589,0.00007843645,0.0003113376,0.00005170495,0.00004371789,0.00005193785,0.00008634769,0.00004179034],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.00001810788,"about_ca_system_score_gemma":0.00001592695,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.00006279691,"about_ca_topic_score_gemma":0.002141471,"domain_scores_codex":[0.998859,0.00006905285,0.0001950959,0.0003862256,0.000126539,0.0003640811],"domain_scores_gemma":[0.9995511,0.0001394588,0.0000508731,0.00007014398,0.0001091708,0.0000792522],"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":[0.0001320618,0.0001149208,0.001434927,0.0000458925,0.00003158996,0.000001919247,0.00006426643,0.00001029608,0.7403181,0.04484176,0.04584306,0.1671613],"study_design_scores_gemma":[0.0005971014,0.0005970746,0.1110866,0.00003609865,0.00002501371,0.000009993884,0.00002845169,0.0001001613,0.04827103,0.02096471,0.8178363,0.0004474479],"study_design_candidate":"not_applicable","study_design_consensus":null,"genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9705746,0.0001483302,0.0005750182,0.0244373,0.001099684,0.0004048797,0.0000725574,0.00009938803,0.002588236],"genre_scores_gemma":[0.9870721,0.000008056521,0.002638986,0.0008228952,0.001841,0.00007090046,0.0003770872,0.000002509115,0.007166533],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.7719933,"threshold_uncertainty_score":0.2729566,"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":"codex-gemma-dda1882f352a","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0001758916,0.0001724017,0.000224431,0.00006357043,0.0002321754,0.00004814329,0.000148817,0.00001710277,0.0000382727],"category_scores_gemma":[0.00002560802,0.0001027878,0.00002551147,0.0002731997,0.0003484235,0.00005829168,0.0001090908,0.0002050551,1.690859e-7],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.0001779153,"about_ca_system_score_gemma":0.00007693397,"about_ca_topic_candidate":true,"about_ca_topic_consensus":true,"about_ca_topic_score_codex":0.3190117,"about_ca_topic_score_gemma":0.7224466,"domain_scores_codex":[0.9986897,0.0002631424,0.00027897,0.0002580506,0.0002392885,0.0002708416],"domain_scores_gemma":[0.9993743,0.0002499415,0.00008708679,0.0001481059,0.00003093815,0.0001096859],"domain_codex":null,"domain_gemma":null,"domain_candidate":null,"domain_consensus":null,"study_design_codex":"observational","study_design_gemma":"observational","study_design_scores_codex":[0.0898991,0.001216178,0.656306,0.004080667,0.001065409,0.00008700882,0.1280243,0.0072721,0.00623759,0.01069026,0.01014814,0.08497328],"study_design_scores_gemma":[0.01245196,0.004934934,0.7745392,0.0004708563,0.0002433528,0.00005233856,0.08011857,0.01550076,0.07110886,0.008518307,0.03061118,0.001449655],"study_design_candidate":"observational","study_design_consensus":"observational","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9603406,0.0001355211,0.00001415896,0.0382866,0.00003038506,0.000793504,0.000238561,0.00001399887,0.0001466367],"genre_scores_gemma":[0.9971733,0.00001062591,0.000128054,0.002393172,0.00003361082,0.00005864165,0.0001669951,0.00001497908,0.00002059788],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.4034349,"threshold_uncertainty_score":0.6855231,"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":"codex-gemma-dda1882f352a","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.007777139,0.0003947952,0.0007068855,0.00008975271,0.0005958911,0.0001939286,0.0006072184,0.0002255892,0.00001753666],"category_scores_gemma":[0.002141041,0.0002266126,0.0001663916,0.0001159366,0.0002014678,0.00002221281,0.0005058739,0.000253607,3.661574e-7],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.00003979152,"about_ca_system_score_gemma":0.00006621255,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.0001072778,"about_ca_topic_score_gemma":0.0002373514,"domain_scores_codex":[0.995552,0.002446402,0.0007019998,0.000764446,0.000135214,0.0003999189],"domain_scores_gemma":[0.9969703,0.0004714674,0.000740929,0.001394285,0.0003297742,0.00009327034],"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":[0.0004599486,0.0001679671,0.0002468431,0.00004704681,0.0002005656,0.000001792373,0.0005470592,0.000004000449,0.9835833,0.000131822,0.0002551024,0.01435456],"study_design_scores_gemma":[0.001208254,0.000785201,0.003111381,0.00004308621,0.0000948924,0.00001686444,0.0005023264,0.00003146685,0.9882823,0.0008667159,0.0047649,0.0002925625],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.775591,0.00002276679,0.2189193,0.0007047534,0.0002739636,0.003416708,0.0001384121,0.00002894797,0.0009041729],"genre_scores_gemma":[0.5617367,0.000001857343,0.4371175,0.00008377449,0.000184762,0.0004312233,0.00003733408,0.00004960827,0.0003572595],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.2181982,"threshold_uncertainty_score":0.9240995,"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":"codex-gemma-dda1882f352a","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00009569693,0.0002075364,0.0001967327,0.0001167364,0.0006076206,0.0003002012,0.000207226,0.00003525928,0.0005182131],"category_scores_gemma":[0.000025483,0.0001914532,0.00007520522,0.00006789088,0.0001067321,0.0002021683,0.0001646544,0.0001999422,0.0004964129],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.0000435761,"about_ca_system_score_gemma":0.000009844165,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.0002864404,"about_ca_topic_score_gemma":0.000330258,"domain_scores_codex":[0.998943,0.00005227992,0.0001961704,0.000358943,0.0001158284,0.000333797],"domain_scores_gemma":[0.9991421,0.00002806389,0.00009222096,0.0004984211,0.00005870995,0.0001804524],"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":[0.01540072,0.0003570537,0.01204288,0.0003529226,0.0001624218,0.00004760895,0.0009158112,0.0002104056,0.2751009,0.0001289448,0.1128039,0.5824764],"study_design_scores_gemma":[0.002325613,0.00627112,0.7071009,0.001041739,0.0001917822,0.000386169,0.00006692727,0.000815107,0.007575457,0.001513826,0.2717029,0.001008444],"study_design_candidate":"observational","study_design_consensus":null,"genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9183143,0.0002861997,0.00001667244,0.0144445,0.001066365,0.0004605418,0.00004700273,0.0002453827,0.06511897],"genre_scores_gemma":[0.9810936,0.000001294861,0.002456399,0.0007888286,0.0003294373,0.00001134721,0.00002093321,0.00003407143,0.01526411],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.695058,"threshold_uncertainty_score":0.7807236,"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":"codex-gemma-dda1882f352a","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.002026999,0.0002731696,0.0007229472,0.000120961,0.0001660127,0.00001675552,0.0002310678,0.0001621609,0.00001433792],"category_scores_gemma":[0.001306042,0.0001622641,0.0003475136,0.0003971177,0.0003085324,0.0001533882,0.0002073943,0.0004095893,2.882051e-7],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.00006419985,"about_ca_system_score_gemma":0.000126775,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.0007023685,"about_ca_topic_score_gemma":0.0006192617,"domain_scores_codex":[0.997831,0.0004465636,0.0006701816,0.0003375104,0.0003234813,0.0003912421],"domain_scores_gemma":[0.9968367,0.001398158,0.000655333,0.0007028817,0.0002307976,0.0001760793],"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":[0.001799745,0.0006798871,0.01196658,0.0005030593,0.0003867107,0.00000403159,0.001388915,0.000003573848,0.641588,0.00626875,0.003228762,0.332182],"study_design_scores_gemma":[0.00505364,0.0007889539,0.6276574,0.0003317038,0.001331451,0.0004228523,0.001400133,0.002313177,0.3487208,0.001563556,0.009995723,0.000420631],"study_design_candidate":"bench_or_experimental","study_design_consensus":null,"genre_codex":"methods","genre_gemma":"empirical","genre_scores_codex":[0.1635402,0.001418836,0.8042002,0.01728201,0.001002067,0.005555538,0.0001985757,0.0001289332,0.006673543],"genre_scores_gemma":[0.8206802,0.00001091658,0.1727047,0.0001479744,0.0003041888,0.0001191434,0.00003539673,0.00004229294,0.005955197],"genre_candidate":"empirical","genre_consensus":null,"teacher_disagreement_score":0.65714,"threshold_uncertainty_score":0.6616936,"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":"codex-gemma-dda1882f352a","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00006553117,0.0001307191,0.0001603347,0.00005352139,0.0001642,0.00006804134,0.0001490225,0.00003245678,0.00006560636],"category_scores_gemma":[0.00006123155,0.0001191715,0.00007387572,0.0002739156,0.00002930999,0.00008725749,0.00002721737,0.0001274304,0.0000839066],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.00002515686,"about_ca_system_score_gemma":0.0000163794,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.00001109695,"about_ca_topic_score_gemma":0.00003160641,"domain_scores_codex":[0.9991384,0.00003710516,0.0001765569,0.0002804699,0.0001122835,0.0002552263],"domain_scores_gemma":[0.9995813,0.00002837954,0.0000428191,0.0001525072,0.00006906384,0.000125968],"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":[0.01350984,0.0002964599,0.000865985,0.001776991,0.0002375696,0.0000151383,0.01521723,0.0002833246,0.1390758,0.004914862,0.3108968,0.5129099],"study_design_scores_gemma":[0.0008760799,0.002039726,0.0002750945,0.00007494258,0.00004571636,0.000004498056,0.00021814,0.001520873,0.2025889,0.0008704818,0.7911608,0.0003247749],"study_design_candidate":"not_applicable","study_design_consensus":null,"genre_codex":"commentary","genre_gemma":"empirical","genre_scores_codex":[0.1244392,0.002738319,0.0008834145,0.7023323,0.007153532,0.002892538,0.0001279451,0.001804316,0.1576284],"genre_scores_gemma":[0.9895301,0.00000147558,0.003919489,0.004593083,0.001122005,0.00003002539,0.00002855964,0.00003736975,0.0007378742],"genre_candidate":"empirical","genre_consensus":null,"teacher_disagreement_score":0.8650909,"threshold_uncertainty_score":0.4859671,"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":"codex-gemma-dda1882f352a","candidate_categories":["metaepi_narrow","insufficient_payload"],"consensus_categories":[],"category_scores_codex":[0.0001116301,0.000418481,0.000555407,0.000240787,0.0002520802,0.0001012928,0.0004930186,0.0001074568,0.006103804],"category_scores_gemma":[0.00006619498,0.0002666085,0.0001611309,0.001348348,0.0001416336,0.0001589714,0.0001416187,0.0002453086,0.0002489064],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.0002654256,"about_ca_system_score_gemma":0.00008488352,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.00005449938,"about_ca_topic_score_gemma":0.0004850207,"domain_scores_codex":[0.9977777,0.00002274383,0.0004146608,0.0006607614,0.0004416426,0.0006824804],"domain_scores_gemma":[0.9984756,0.0002005104,0.0001442665,0.0008239396,0.00008553371,0.000270207],"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":[0.02325563,0.002276068,0.09034701,0.0004702299,0.002746908,0.0001621769,0.0007319741,0.00005467873,0.7660136,0.0231265,0.06533489,0.02548032],"study_design_scores_gemma":[0.005339895,0.002462928,0.004762561,0.0002437561,0.0002966402,0.00002234382,0.00006984096,0.00006937049,0.9187478,0.002895592,0.06415766,0.0009316509],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.5201749,0.0007219592,0.006269801,0.005219752,0.0002208441,0.0004156699,0.0004218931,0.0008009057,0.4657543],"genre_scores_gemma":[0.9604132,0.00005290834,0.003314797,0.0003482683,0.000188241,0.00002831508,0.00004139399,0.00007728331,0.03553565],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.4402383,"threshold_uncertainty_score":0.9999786,"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":"codex-gemma-dda1882f352a","candidate_categories":["insufficient_payload"],"consensus_categories":[],"category_scores_codex":[0.000126216,0.00009658309,0.0001248442,0.00001864011,0.00005478499,0.00004342639,0.0002470537,0.00005198257,0.002816473],"category_scores_gemma":[0.00001449209,0.00004178875,0.00008069239,0.0002959774,0.00002920564,0.00006665154,0.00005539179,0.0001178648,0.00004525601],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.00002508977,"about_ca_system_score_gemma":0.000002445368,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.0001342783,"about_ca_topic_score_gemma":0.01382479,"domain_scores_codex":[0.9992878,0.00002593558,0.0001608828,0.00022018,0.0001225296,0.0001826668],"domain_scores_gemma":[0.9997352,0.00007719762,0.00004466591,0.00005019,0.0000225303,0.00007015224],"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":[0.0001095368,0.0002800965,0.09854232,0.00002368905,0.00008098834,0.00001086166,0.000148032,0.00003211724,0.8164459,0.002757992,0.008684389,0.07288412],"study_design_scores_gemma":[0.0004680548,0.000227246,0.1651044,0.00004992971,0.00002505215,0.000007998537,0.0001539954,0.0006475954,0.1098058,0.001978457,0.7210056,0.0005258515],"study_design_candidate":"bench_or_experimental","study_design_consensus":null,"genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.8056049,0.0000206863,7.398735e-7,0.002675899,0.0001444588,0.00003094042,0.00001791583,0.00002924799,0.1914752],"genre_scores_gemma":[0.98965,0.000007108368,0.00001834396,0.000330255,0.0004062028,0.000006831182,0.0001034222,6.440611e-7,0.009477164],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.7123212,"threshold_uncertainty_score":0.9980951,"prediction_status":"machine_predicted_unvalidated"},"labels":[],"label_agreement":null}]}