{"meta":{"page":1,"per_page":50,"max_per_page":100,"total":125,"total_is_capped":false,"direct_labels_cover":0,"predictions_cover":125,"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":"3d50e58e63d8","filters":{"venue":"Food Bioscience"}},"results":[{"id":"W1984558741","doi":"10.1016/j.fbio.2015.01.003","title":"Palm oil: Processing, characterization and utilization in the food industry – A review","year":2015,"lang":"en","type":"review","venue":"Food Bioscience","topic":"Edible Oils Quality and Analysis","field":"Chemistry","cited_by":540,"is_retracted":false,"has_abstract":false,"routes":{"ca_aff":true,"ca_fund":false,"ca_venue":false,"about_ca":false},"ca_institutions":"McGill University","funders":"","keywords":"Palm stearin; Palm oil; Palm; Elaeis guineensis; Food processing; Vegetable oil; Edible oil; Food science; Arecaceae; Oil mill; Pulp and paper industry; Environmental science; Biotechnology; Chemistry; Biology; Engineering","authors":[{"name":"Marie‐Josée Dumont","is_ca":true},{"name":"Michael Ngadi","is_ca":true}],"retraction":null,"screen_n_in":null,"score":{"opus":0.2104584652688163,"gpt":0.3866105228771391,"spread":0.1761520576083228,"validation_status":"score_only:v0-immature-baseline"},"prediction":{"model_version":"metacan-v3-hybrid-931329e0061c","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0005674203,0.0009878046,0.00122413,0.002439585,0.0002350686,0.0009153517,0.0006748674,0.0007430065,0.00269301],"category_scores_gemma":[0.0007129547,0.0003647934,0.000446403,0.002973228,0.0004098918,0.001566971,0.0007102905,0.0009993003,0.001348665],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.0004048781,"about_ca_system_score_gemma":0.001114354,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.001119412,"about_ca_topic_score_gemma":0.002957758,"domain_scores_codex":[0.9998026,0.0000184325,0.00002592634,0.00004259108,0.00008797245,0.00002244195],"domain_scores_gemma":[0.9995705,0.0001563632,0.0001007869,0.00001300516,0.0001194495,0.00003991963],"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":[0.0000935627,0.00009868704,0.0002643607,0.02555859,0.0001115471,0.0001578533,0.00004726457,0.00044934,0.01045019,0.00183643,0.01096976,0.9499624],"study_design_scores_gemma":[0.00001857133,0.0001739499,0.001144814,0.003050727,0.000308801,0.0008801054,0.00008898991,0.0001720302,0.006420581,0.001539481,0.9861604,0.00004157435],"study_design_candidate":"not_applicable","study_design_consensus":null,"genre_codex":"review","genre_gemma":"review","genre_scores_codex":[0.0003487012,0.9981353,0.0003142157,0.0001430701,0.0001235425,0.000005612575,0.00003108028,0.000009050997,0.0008894542],"genre_scores_gemma":[0.001145879,0.9978733,0.0002876135,0.00008178174,0.00007815302,0.000003279794,0.00002749605,0.000001408284,0.0005010267],"genre_candidate":"review","genre_consensus":"review","teacher_disagreement_score":0.00269301,"threshold_uncertainty_score":0.009009004,"prediction_status":"machine_predicted_unvalidated"},"labels":[],"label_agreement":null},{"id":"W4297429230","doi":"10.1016/j.fbio.2022.101971","title":"Encapsulation-based technologies for bioactive compounds and their application in the food industry: A roadmap for food-derived functional and health-promoting ingredients","year":2022,"lang":"en","type":"article","venue":"Food Bioscience","topic":"Microencapsulation and Drying Processes","field":"Agricultural and Biological Sciences","cited_by":122,"is_retracted":false,"has_abstract":false,"routes":{"ca_aff":true,"ca_fund":false,"ca_venue":false,"about_ca":false},"ca_institutions":"Université de Moncton","funders":"","keywords":"Encapsulation (networking); Functional food; Food industry; Chemistry; Health food; Food science; Biochemical engineering; Food products; Nanotechnology; Biotechnology; Business; Computer science; Materials science; Engineering; Biology","authors":[{"name":"Muhammad H. Alu’datt","is_ca":false},{"name":"Mohammad Alrosan","is_ca":false},{"name":"Sana Gammoh","is_ca":false},{"name":"Carole C. Tranchant","is_ca":true},{"name":"Mohammad N. Alhamad","is_ca":false},{"name":"Taha Rababah","is_ca":false},{"name":"Roa'a Zghoul","is_ca":false},{"name":"Haya Alzoubi","is_ca":false},{"name":"Salsabeel Ghatasheh","is_ca":false},{"name":"Kawther Ghozlan","is_ca":false},{"name":"Thuan‐Chew Tan","is_ca":false}],"retraction":null,"screen_n_in":null,"score":{"opus":0.05954167493164769,"gpt":0.2556767212001248,"spread":0.1961350462684771,"validation_status":"score_only:v0-immature-baseline"},"prediction":{"model_version":"metacan-v3-hybrid-931329e0061c","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.001069976,0.0008717236,0.0006438884,0.000530957,0.0002200587,0.001189973,0.0006153039,0.001104169,0.001734041],"category_scores_gemma":[0.0005265373,0.0003012493,0.0006436019,0.0003586809,0.0006072241,0.001885948,0.0006965619,0.001399725,0.0007605593],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.0006557666,"about_ca_system_score_gemma":0.0005601133,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.000457701,"about_ca_topic_score_gemma":0.0008063129,"domain_scores_codex":[0.9997171,0.00005546672,0.00001723154,0.00005573206,0.000098036,0.00005637545],"domain_scores_gemma":[0.9996955,0.0001136479,0.00005896166,0.00002754321,0.00007646444,0.00002777433],"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":[0.0001048087,0.0002333076,0.000323075,0.00158915,0.00004757066,0.0001901667,0.0001051411,0.001605275,0.8604888,0.01711501,0.002065457,0.1161323],"study_design_scores_gemma":[0.00004940339,0.00119159,0.00171572,0.0003653823,0.0001061817,0.0007835897,0.0001608707,0.006018594,0.8416635,0.005840059,0.1420271,0.00007817471],"study_design_candidate":"not_applicable","study_design_consensus":null,"genre_codex":"review","genre_gemma":"review","genre_scores_codex":[0.1607798,0.4837632,0.3221309,0.007881058,0.001171778,0.0004302294,0.0006010503,0.0009595281,0.0222824],"genre_scores_gemma":[0.4452921,0.3594912,0.1763488,0.002284479,0.0004831241,0.0004608161,0.0008570129,0.000258862,0.0145237],"genre_candidate":"review","genre_consensus":"review","teacher_disagreement_score":0.001734041,"threshold_uncertainty_score":0.005800962,"prediction_status":"machine_predicted_unvalidated"},"labels":[],"label_agreement":null},{"id":"W3183341055","doi":"10.1016/j.fbio.2021.101249","title":"Effect of edible rose (Rosa rugosa cv. Plena) flower extract addition on the physicochemical, rheological, functional and sensory properties of set-type yogurt","year":2021,"lang":"en","type":"article","venue":"Food Bioscience","topic":"Phytochemicals and Antioxidant Activities","field":"Medicine","cited_by":99,"is_retracted":false,"has_abstract":false,"routes":{"ca_aff":true,"ca_fund":false,"ca_venue":false,"about_ca":false},"ca_institutions":"McGill University","funders":"National Key Research and Development Program of China Stem Cell and Translational Research; Higher Education Discipline Innovation Project","keywords":"Syneresis; Food science; Chemistry; Flavor; Functional food; DPPH; Sensory analysis; Lightness; Titratable acid; Antioxidant; Biochemistry","authors":[{"name":"Liqing Qiu","is_ca":false},{"name":"Min Zhang","is_ca":false},{"name":"Arun S. Mujumdar","is_ca":true},{"name":"Chang Lu","is_ca":false}],"retraction":null,"screen_n_in":null,"score":{"opus":0.04273568215523382,"gpt":0.2565488778137422,"spread":0.2138131956585084,"validation_status":"score_only:v0-immature-baseline"},"prediction":{"model_version":"metacan-v3-hybrid-931329e0061c","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00009371909,0.0003370539,0.0003623736,0.0001271342,0.0001520388,0.0002431642,0.0001831504,0.000253167,0.002409003],"category_scores_gemma":[0.0002267736,0.0001599871,0.0002866012,0.0001420754,0.0001816947,0.0002847597,0.000174569,0.0005815338,0.0001960153],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.00009044307,"about_ca_system_score_gemma":0.0001050458,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.001044341,"about_ca_topic_score_gemma":0.002028066,"domain_scores_codex":[0.9999322,0.00001439986,0.000007631055,0.00001750014,0.000008981742,0.00001932765],"domain_scores_gemma":[0.9999027,0.00002839649,0.0000180427,0.000006959463,0.00001576506,0.00002821393],"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":[0.003230294,0.0002043586,0.0002064459,0.0001678693,0.00002162783,0.00006413732,0.00006978312,0.00004499431,0.9935585,0.00002380359,0.00006503442,0.002343218],"study_design_scores_gemma":[0.0001429142,0.005360337,0.02736343,0.00004937008,0.0002073151,0.0001045616,0.0001786691,0.000685965,0.9633717,0.00004029614,0.002464759,0.00003081009],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9978412,0.001035098,0.0001363502,0.00004932572,0.00003362792,0.00001596026,0.000167245,0.00001415725,0.0007069557],"genre_scores_gemma":[0.9959632,0.0007556332,0.0006136278,0.0000721565,0.00001367437,0.00002791539,0.0002473257,0.00001030142,0.002296305],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.002409003,"threshold_uncertainty_score":0.008058965,"prediction_status":"machine_predicted_unvalidated"},"labels":[],"label_agreement":null},{"id":"W3033380466","doi":"10.1016/j.fbio.2020.100660","title":"Gelatin and low methoxyl pectin films containing probiotics: Film characterization and cell viability","year":2020,"lang":"en","type":"article","venue":"Food Bioscience","topic":"Nanocomposite Films for Food Packaging","field":"Materials Science","cited_by":79,"is_retracted":false,"has_abstract":false,"routes":{"ca_aff":true,"ca_fund":false,"ca_venue":false,"about_ca":false},"ca_institutions":"Institut National de la Recherche Scientifique","funders":"Tarbiat Modares University","keywords":"Gelatin; Saccharomyces boulardii; Pectin; Probiotic; Food science; Chemistry; Ultimate tensile strength; Lactobacillus plantarum; Viability assay; Lactobacillus paracasei; Nuclear chemistry; Materials science; Lactic acid; Fermentation; Bacteria; Lactobacillus; Biochemistry; In vitro; Composite material","authors":[{"name":"Diako Khodaei","is_ca":false},{"name":"Zohreh Hamidi‐Esfahani","is_ca":false},{"name":"Monique Lacroix","is_ca":true}],"retraction":null,"screen_n_in":null,"score":{"opus":0.01503867343153515,"gpt":0.2213152217208046,"spread":0.2062765482892694,"validation_status":"score_only:v0-immature-baseline"},"prediction":{"model_version":"metacan-v3-hybrid-931329e0061c","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0001746579,0.0002885157,0.0001200513,0.0001540455,0.00009523039,0.0002066229,0.0001659111,0.0003032791,0.001008359],"category_scores_gemma":[0.0002597733,0.0001418953,0.0001298445,0.0001607036,0.0001203453,0.0003014366,0.0001600025,0.0003297441,0.0001402912],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.0001182665,"about_ca_system_score_gemma":0.00007195387,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.0006852105,"about_ca_topic_score_gemma":0.001112416,"domain_scores_codex":[0.9998904,0.0000178641,0.00001151542,0.0000261486,0.00002999476,0.000023942],"domain_scores_gemma":[0.9998709,0.00003901642,0.00003079488,0.0000126661,0.00002782765,0.00001891346],"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":[0.00003492185,0.000007236924,0.00005546037,0.00001285988,0.000001437375,0.00001838112,0.00001004442,0.00001425384,0.9993547,0.000008339211,0.000007203735,0.000475272],"study_design_scores_gemma":[0.00000247214,0.0001149721,0.001468057,0.000002813146,0.000007042492,0.00004267113,0.00001670242,0.0002366856,0.9977679,0.000005087234,0.000333372,0.000002180888],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9949483,0.001083118,0.002374599,0.00005034262,0.00001808081,0.00001765467,0.0001543253,0.00002644801,0.001327159],"genre_scores_gemma":[0.9933422,0.0006054882,0.003122051,0.00002787644,0.000005950068,0.00002046654,0.0002382915,0.00002155966,0.002616096],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.001008359,"threshold_uncertainty_score":0.003373325,"prediction_status":"machine_predicted_unvalidated"},"labels":[],"label_agreement":null},{"id":"W2605702659","doi":"10.1016/j.fbio.2017.04.002","title":"Physicochemical and functional properties of livetins fraction from hen egg yolk","year":2017,"lang":"en","type":"article","venue":"Food Bioscience","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":71,"is_retracted":false,"has_abstract":true,"routes":{"ca_aff":true,"ca_fund":true,"ca_venue":false,"about_ca":false},"ca_institutions":"University of Alberta","funders":"Alberta Livestock and Meat Agency","keywords":"Solubility; Differential scanning calorimetry; Chemistry; Fourier transform infrared spectroscopy; Zeta potential; Denaturation (fissile materials); Enthalpy; Emulsion; Yolk; Chemical engineering; Thermal stability; Chromatography; Nuclear chemistry; Organic chemistry; Food science","authors":[{"name":"Meram Chalamaiah","is_ca":true},{"name":"Yussef Esparza","is_ca":true},{"name":"Feral Temelli","is_ca":true}],"retraction":null,"screen_n_in":null,"score":{"opus":0.07160889391290236,"gpt":0.2243326290037872,"spread":0.1527237350908849,"validation_status":"score_only:v0-immature-baseline"},"prediction":{"model_version":"metacan-v3-hybrid-931329e0061c","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00009625337,0.0002614123,0.0001650724,0.0002874912,0.00009781161,0.0001587633,0.00007215209,0.0001780111,0.0005014158],"category_scores_gemma":[0.0001629279,0.00005590166,0.000191472,0.0001579778,0.0001011979,0.0002082596,0.0001132563,0.0001701931,0.00008576209],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.0001098789,"about_ca_system_score_gemma":0.0001278361,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.0009507544,"about_ca_topic_score_gemma":0.0009791828,"domain_scores_codex":[0.9999378,0.00000624551,0.000005394266,0.0000128759,0.00002579033,0.00001194754],"domain_scores_gemma":[0.9999259,0.00001218204,0.00002262354,0.000002574116,0.00002633171,0.00001038174],"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":[0.00004872461,0.000008483266,0.0007632905,0.00007247391,0.000007640595,0.00009810181,0.00001942695,0.00005917975,0.9971212,0.00001699644,0.00001376177,0.001770762],"study_design_scores_gemma":[0.000008313446,0.0003650171,0.04342008,0.00001793397,0.00004209794,0.0007177417,0.000104299,0.0007021019,0.9527829,0.00006306975,0.001763265,0.00001316803],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9971483,0.001384694,0.0008223723,0.00002978026,0.000004728338,0.000009882693,0.0001928833,0.00000701595,0.0004002806],"genre_scores_gemma":[0.9954395,0.001087734,0.001401036,0.00004019676,0.000005776187,0.00001787842,0.0006236049,0.00001019387,0.001374018],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.0009507544,"threshold_uncertainty_score":0.001890421,"prediction_status":"machine_predicted_unvalidated"},"labels":[],"label_agreement":null},{"id":"W3021293047","doi":"10.1016/j.fbio.2020.100625","title":"Immobilization and stabilization of pectinase on an activated montmorillonite support and its application in pineapple juice clarification","year":2020,"lang":"en","type":"article","venue":"Food Bioscience","topic":"Polysaccharides and Plant Cell Walls","field":"Agricultural and Biological Sciences","cited_by":60,"is_retracted":false,"has_abstract":false,"routes":{"ca_aff":true,"ca_fund":false,"ca_venue":false,"about_ca":false},"ca_institutions":"University of Guelph","funders":"Drug Applied Research Center, Tabriz University of Medical Sciences","keywords":"Pectinase; Chemistry; Glutaraldehyde; Immobilized enzyme; Chromatography; Enzyme; Biochemistry","authors":[{"name":"Maryam Mohammadi","is_ca":false},{"name":"Reza Rezaei Mokarram","is_ca":false},{"name":"Rahim Shahvalizadeh","is_ca":false},{"name":"Khashayar Sarabandi","is_ca":false},{"name":"Loong‐Tak Lim","is_ca":true},{"name":"Hamed Hamishehkar","is_ca":false}],"retraction":null,"screen_n_in":null,"score":{"opus":0.027530337266685,"gpt":0.2235398970349569,"spread":0.1960095597682719,"validation_status":"score_only:v0-immature-baseline"},"prediction":{"model_version":"metacan-v3-hybrid-931329e0061c","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0001600624,0.0002632481,0.000204917,0.0001462032,0.0001893621,0.0003038722,0.000231661,0.0003783253,0.0004845832],"category_scores_gemma":[0.000170737,0.0001376427,0.0002459018,0.0001548085,0.0001471034,0.0001492155,0.0001395683,0.0003295866,0.0001457304],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.0001873305,"about_ca_system_score_gemma":0.0001702463,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.001532725,"about_ca_topic_score_gemma":0.003127587,"domain_scores_codex":[0.9999,0.00001309848,0.000007556422,0.00001865864,0.00003251566,0.00002825494],"domain_scores_gemma":[0.9999465,0.00001104966,0.00001132257,0.000006380992,0.00001292209,0.00001190869],"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":[0.0000462123,0.00002262168,0.00008629989,0.00002685302,0.0000052388,0.00004019128,0.00001567086,0.00009484653,0.9981554,0.00002438954,0.00001679328,0.001465556],"study_design_scores_gemma":[0.000003449432,0.0001467997,0.002349758,0.000002570784,0.00001052739,0.00005320775,0.00001977702,0.0006460751,0.9957967,0.000006998593,0.000959127,0.000005022811],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9957693,0.001883056,0.001507168,0.0000628657,0.00002330779,0.00001093291,0.00005004339,0.0000275995,0.0006658658],"genre_scores_gemma":[0.9962407,0.0007251642,0.001259399,0.0000173389,0.00001065148,0.000007036234,0.00008448535,0.000005549392,0.001649602],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.001532725,"threshold_uncertainty_score":0.003047645,"prediction_status":"machine_predicted_unvalidated"},"labels":[],"label_agreement":null},{"id":"W2021204907","doi":"10.1016/j.fbio.2015.04.005","title":"A comparative study between the electro-activation technique and conventional extraction method on the extractability, composition and physicochemical properties of canola protein concentrates and isolates","year":2015,"lang":"en","type":"article","venue":"Food Bioscience","topic":"Protein Hydrolysis and Bioactive Peptides","field":"Biochemistry, Genetics and Molecular Biology","cited_by":49,"is_retracted":false,"has_abstract":false,"routes":{"ca_aff":true,"ca_fund":true,"ca_venue":false,"about_ca":false},"ca_institutions":"Natural Resources Canada; Agriculture and Agri-Food Canada; Université Laval","funders":"Agriculture and Agri-Food Canada; Ministère de l'Agriculture et de l'Alimentation; Ministère de l'Agriculture, des Pêcheries et de l'Alimentation","keywords":"Canola; Extraction (chemistry); Composition (language); Chemistry; Chemical engineering; Botany; Chromatography; Food science; Biology; Engineering; Art","authors":[{"name":"Alina Gerzhova","is_ca":true},{"name":"Martin Mondor","is_ca":true},{"name":"Marzouk Benali","is_ca":true},{"name":"Mohammed Aïder","is_ca":true}],"retraction":null,"screen_n_in":null,"score":{"opus":0.0503473221037701,"gpt":0.3114012132040165,"spread":0.2610538911002465,"validation_status":"score_only:v0-immature-baseline"},"prediction":{"model_version":"metacan-v3-hybrid-931329e0061c","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0003318748,0.0003451321,0.0002230352,0.0003326455,0.0002322061,0.0003154237,0.0002217035,0.0002228269,0.0006541415],"category_scores_gemma":[0.000618208,0.0001261683,0.0003170076,0.0005409325,0.0002671721,0.0005091252,0.0002255077,0.0004013224,0.0002260273],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.00008770098,"about_ca_system_score_gemma":0.0001676583,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.0006163512,"about_ca_topic_score_gemma":0.001049795,"domain_scores_codex":[0.9997516,0.00004458782,0.00002479023,0.00005254852,0.00008566811,0.00004070809],"domain_scores_gemma":[0.9996365,0.0001596709,0.00004515233,0.00003358039,0.00009848952,0.00002659332],"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":[0.0001666423,0.0000488785,0.0005395352,0.00005621896,0.00001217786,0.00005485133,0.00006785188,0.00002801336,0.9959602,0.00002698164,0.00001343386,0.003025184],"study_design_scores_gemma":[0.00000508409,0.0003657309,0.01561531,0.000007008401,0.00007020747,0.0002351152,0.00009972006,0.0001949399,0.9821938,0.00002624532,0.001176865,0.00001004849],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9941236,0.001363714,0.003395319,0.00004846103,0.00002516886,0.00002354563,0.0001059616,0.00001210923,0.0009021679],"genre_scores_gemma":[0.9920045,0.001649572,0.003716472,0.00005877391,0.00002478847,0.00003248005,0.0004196794,0.00002201041,0.002071715],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.0006541415,"threshold_uncertainty_score":0.002188265,"prediction_status":"machine_predicted_unvalidated"},"labels":[],"label_agreement":null},{"id":"W4386384130","doi":"10.1016/j.fbio.2023.103083","title":"Characterization of volatile components of microwave dried perilla leaves using GC–MS and E-nose","year":2023,"lang":"en","type":"article","venue":"Food Bioscience","topic":"Advanced Chemical Sensor Technologies","field":"Engineering","cited_by":42,"is_retracted":false,"has_abstract":false,"routes":{"ca_aff":true,"ca_fund":false,"ca_venue":false,"about_ca":false},"ca_institutions":"McGill University","funders":"Guangxi Key Research and Development Program","keywords":"Perilla; Aroma; Chemistry; Perilla frutescens; Electronic nose; Gas chromatography–mass spectrometry; Flavor; Gas chromatography; Food science; Chromatography; Mass spectrometry; Organic chemistry; Raw material; Biology","authors":[{"name":"Guangyuan Jin","is_ca":false},{"name":"Zhengshan Zhu","is_ca":false},{"name":"Zhaolong Wu","is_ca":false},{"name":"Fang Wang","is_ca":false},{"name":"Jie Li","is_ca":false},{"name":"Vijaya Raghavan","is_ca":true},{"name":"Bingzheng Li","is_ca":true},{"name":"Chunfang Song","is_ca":false}],"retraction":null,"screen_n_in":null,"score":{"opus":0.0267068136269963,"gpt":0.2278752251785057,"spread":0.2011684115515094,"validation_status":"score_only:v0-immature-baseline"},"prediction":{"model_version":"metacan-v3-hybrid-931329e0061c","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0001120482,0.000308396,0.0002200578,0.0004758429,0.0002662115,0.0002372968,0.0002219107,0.0002911396,0.001434754],"category_scores_gemma":[0.0001508866,0.0001164487,0.0003842163,0.0003224058,0.0001985701,0.000331828,0.0002086331,0.0004674057,0.0002993868],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.000155089,"about_ca_system_score_gemma":0.0002108652,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.001008885,"about_ca_topic_score_gemma":0.001842195,"domain_scores_codex":[0.9998873,0.000006712063,0.000006414904,0.00003833103,0.00004485465,0.00001633981],"domain_scores_gemma":[0.9999386,0.00001874118,0.00001107067,0.000005509972,0.00001774691,0.000008334977],"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":[0.00007498456,0.000009927404,0.0004330643,0.00004263394,0.000007857201,0.0000344002,0.00001995963,0.00003273322,0.9970734,0.00002223526,0.00002463109,0.002224145],"study_design_scores_gemma":[0.00001152782,0.0002864293,0.04453931,0.00001401469,0.00005056159,0.0003325937,0.0001367977,0.001603011,0.9500945,0.0001191243,0.002786641,0.00002538827],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9839304,0.001973081,0.01036101,0.00008908936,0.00007448403,0.00005265187,0.001673248,0.0001222076,0.001723843],"genre_scores_gemma":[0.982929,0.001174224,0.01018973,0.0002241096,0.00003449799,0.0000954701,0.001518542,0.00005352282,0.003781036],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.001434754,"threshold_uncertainty_score":0.004799724,"prediction_status":"machine_predicted_unvalidated"},"labels":[],"label_agreement":null},{"id":"W4379390487","doi":"10.1016/j.fbio.2023.102774","title":"Food-based uses of brewers spent grains: Current applications and future possibilities","year":2023,"lang":"en","type":"article","venue":"Food Bioscience","topic":"Food composition and properties","field":"Nursing","cited_by":39,"is_retracted":false,"has_abstract":false,"routes":{"ca_aff":true,"ca_fund":false,"ca_venue":false,"about_ca":false},"ca_institutions":"University of Alberta","funders":"","keywords":"Brewing; Bioprocess; Biotechnology; Nutraceutical; Food processing; Food systems; Population; Food science; Biochemical engineering; Functional food; Business; Fermentation; Engineering; Biology; Food security; Agriculture","authors":[{"name":"Ajibola Bamikole Oyedeji","is_ca":true}],"retraction":null,"screen_n_in":null,"score":{"opus":0.04049571783413915,"gpt":0.2854156466185807,"spread":0.2449199287844415,"validation_status":"score_only:v0-immature-baseline"},"prediction":{"model_version":"metacan-v3-hybrid-931329e0061c","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0007723998,0.0003855004,0.0004204786,0.0008015429,0.0003484965,0.001482135,0.0005485595,0.0007343668,0.007305779],"category_scores_gemma":[0.000622536,0.00008558807,0.0003780739,0.001183734,0.000840935,0.0005649363,0.0007268785,0.0003460691,0.0006545085],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.0007946948,"about_ca_system_score_gemma":0.0006536065,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.003520238,"about_ca_topic_score_gemma":0.008290018,"domain_scores_codex":[0.9997464,0.00008037746,0.00001422197,0.00004705527,0.00006724535,0.00004479131],"domain_scores_gemma":[0.9996057,0.0001485871,0.00007514711,0.00002292688,0.0001028829,0.00004479171],"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":[0.001049592,0.0004165363,0.03502457,0.00157316,0.00005470795,0.0003030617,0.0007692877,0.0001949261,0.02242219,0.003512242,0.001789293,0.9328904],"study_design_scores_gemma":[0.0001015453,0.00493162,0.373715,0.006811847,0.0004021309,0.003930533,0.01684117,0.001079217,0.03818293,0.02039128,0.5335024,0.0001102824],"study_design_candidate":"not_applicable","study_design_consensus":null,"genre_codex":"review","genre_gemma":"review","genre_scores_codex":[0.3636687,0.5882974,0.003479029,0.008793453,0.0004252457,0.00004025007,0.0003243712,0.00008957041,0.03488203],"genre_scores_gemma":[0.6444377,0.3295712,0.00683157,0.001397862,0.0003061268,0.00006542196,0.0002232478,0.00002891954,0.01713788],"genre_candidate":"review","genre_consensus":"review","teacher_disagreement_score":0.007305779,"threshold_uncertainty_score":0.02444023,"prediction_status":"machine_predicted_unvalidated"},"labels":[],"label_agreement":null},{"id":"W4401668161","doi":"10.1016/j.fbio.2024.104951","title":"Inhibition of α-amylase activity by quercetin via multi-spectroscopic and molecular docking approaches","year":2024,"lang":"en","type":"article","venue":"Food Bioscience","topic":"Natural Antidiabetic Agents Studies","field":"Medicine","cited_by":36,"is_retracted":false,"has_abstract":false,"routes":{"ca_aff":true,"ca_fund":false,"ca_venue":false,"about_ca":false},"ca_institutions":"Ministry of Education and Child Care","funders":"Southwest Minzu University","keywords":"Docking (animal); Quercetin; Chemistry; Amylase; Biochemistry; Stereochemistry; Enzyme; Medicine; Antioxidant","authors":[{"name":"Meigui Huang","is_ca":false},{"name":"Qiao Xiao","is_ca":false},{"name":"Yonghong Li","is_ca":false},{"name":"Mehraj Ahmad","is_ca":false},{"name":"Jiajia Tang","is_ca":false},{"name":"Qiuhong Liao","is_ca":false},{"name":"Chen Tan","is_ca":true}],"retraction":null,"screen_n_in":null,"score":{"opus":0.03518252821363381,"gpt":0.2740763761987645,"spread":0.2388938479851307,"validation_status":"score_only:v0-immature-baseline"},"prediction":{"model_version":"metacan-v3-hybrid-931329e0061c","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0001834392,0.0004958395,0.0003541287,0.0002980721,0.0002203041,0.0002427609,0.0005154897,0.0002698977,0.001072299],"category_scores_gemma":[0.0001536106,0.00014267,0.0005592267,0.0003143361,0.0001464318,0.0003087281,0.0003191662,0.0005453188,0.0001731821],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.0003772504,"about_ca_system_score_gemma":0.0001586963,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.001444565,"about_ca_topic_score_gemma":0.002319268,"domain_scores_codex":[0.9999068,0.00001619703,0.00000427975,0.00001507881,0.00003205799,0.00002563959],"domain_scores_gemma":[0.999971,0.000005694182,0.000008249241,0.000003233981,0.00000791893,0.00000396647],"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":[0.0009509556,0.0009403321,0.001244485,0.0004050615,0.0002682993,0.0002118422,0.00006997117,0.0361538,0.9073036,0.003246628,0.001130047,0.04807495],"study_design_scores_gemma":[0.0002309134,0.001970555,0.004352782,0.00003830129,0.0003002937,0.0003314095,0.00009262325,0.1508441,0.8328915,0.0009603526,0.007888985,0.00009823708],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9586209,0.004543513,0.02911606,0.0004727009,0.0001063828,0.0001115591,0.0002285897,0.0002774956,0.006522821],"genre_scores_gemma":[0.9920834,0.001650722,0.004875459,0.00004936379,0.000004654741,0.00003178657,0.0001229698,0.000007063228,0.001174589],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.001444565,"threshold_uncertainty_score":0.003587186,"prediction_status":"machine_predicted_unvalidated"},"labels":[],"label_agreement":null},{"id":"W4308459224","doi":"10.1016/j.fbio.2022.102177","title":"Wood cellulose films regenerated from NaOH/urea aqueous solution and treated by hot pressing for food packaging application","year":2022,"lang":"en","type":"article","venue":"Food Bioscience","topic":"Advanced Cellulose Research Studies","field":"Materials Science","cited_by":35,"is_retracted":false,"has_abstract":false,"routes":{"ca_aff":true,"ca_fund":true,"ca_venue":false,"about_ca":false},"ca_institutions":"McGill University","funders":"Mitacs; McGill University","keywords":"Aqueous solution; Cellulose; Urea; Food packaging; Pressing; Chemistry; Chemical engineering; Nuclear chemistry; Materials science; Polymer chemistry; Food science; Organic chemistry; Composite material; Engineering","authors":[{"name":"Kehao Huang","is_ca":true},{"name":"Anne Maltais","is_ca":false},{"name":"Jinxia Liu","is_ca":true},{"name":"Yixiang Wang","is_ca":true}],"retraction":null,"screen_n_in":null,"score":{"opus":0.02394043182266066,"gpt":0.2630157694882167,"spread":0.239075337665556,"validation_status":"score_only:v0-immature-baseline"},"prediction":{"model_version":"metacan-v3-hybrid-931329e0061c","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0001010699,0.0002364884,0.0001379061,0.0001958156,0.0001452994,0.0001588639,0.0001603327,0.000291422,0.001507901],"category_scores_gemma":[0.00006317447,0.0001968214,0.0001867071,0.0001926345,0.00007279413,0.0002421818,0.0000681688,0.0003756717,0.0002023608],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.0000888295,"about_ca_system_score_gemma":0.00008895546,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.0003010489,"about_ca_topic_score_gemma":0.00109668,"domain_scores_codex":[0.9999534,0.000003584759,0.000003125406,0.000008448462,0.0000175742,0.00001390565],"domain_scores_gemma":[0.99997,0.000004927532,0.000006994024,0.000003004222,0.000008051808,0.000006927536],"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":[0.00001713737,0.000004951728,0.00002542109,0.00002676471,0.00000135261,0.00002439126,0.000005597622,0.00001644102,0.9989656,0.00002350136,0.00001764522,0.0008711873],"study_design_scores_gemma":[0.000002124412,0.00004990858,0.0009524113,0.000002191555,0.000006197257,0.00004307488,0.000009277358,0.0001459832,0.9980696,0.000007240865,0.0007102017,0.000001818045],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9880074,0.002769669,0.006156206,0.00007138657,0.00008487818,0.00002342772,0.00009938076,0.00008529649,0.002702235],"genre_scores_gemma":[0.9902595,0.0009703885,0.004877903,0.00004020451,0.00001208172,0.00001177887,0.0001115565,0.00002056081,0.003696061],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.001507901,"threshold_uncertainty_score":0.00504446,"prediction_status":"machine_predicted_unvalidated"},"labels":[],"label_agreement":null},{"id":"W4388806081","doi":"10.1016/j.fbio.2023.103373","title":"pH-responsive color indicator films based on chitosan and purple yam extract for in-situ monitoring food freshness","year":2023,"lang":"en","type":"article","venue":"Food Bioscience","topic":"Nanocomposite Films for Food Packaging","field":"Materials Science","cited_by":34,"is_retracted":false,"has_abstract":false,"routes":{"ca_aff":true,"ca_fund":true,"ca_venue":false,"about_ca":false},"ca_institutions":"University of New Brunswick","funders":"Natural Sciences and Engineering Research Council of Canada; National Natural Science Foundation of China","keywords":"Food spoilage; Food packaging; Active packaging; Chitosan; Chemistry; Food science; Scanning electron microscope; Antioxidant; Chemical engineering; Nuclear chemistry; Materials science; Organic chemistry; Composite material; Bacteria","authors":[{"name":"Qiu-Yi Li","is_ca":false},{"name":"Pingxiong Cai","is_ca":false},{"name":"Huining Xiao","is_ca":true},{"name":"Yuanfeng Pan","is_ca":false}],"retraction":null,"screen_n_in":null,"score":{"opus":0.02569776551157659,"gpt":0.2775524823553068,"spread":0.2518547168437302,"validation_status":"score_only:v0-immature-baseline"},"prediction":{"model_version":"metacan-v3-hybrid-931329e0061c","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0002251697,0.0004882114,0.0001851131,0.000214625,0.0001329198,0.0003129277,0.0003158925,0.0004376937,0.0007755717],"category_scores_gemma":[0.0001928809,0.0003370086,0.0001974522,0.000187799,0.0001759602,0.0003498177,0.0002121486,0.000648414,0.0001665397],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.0002397822,"about_ca_system_score_gemma":0.0001416348,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.0005174974,"about_ca_topic_score_gemma":0.0013718,"domain_scores_codex":[0.9998674,0.00001711137,0.000007733699,0.00003681605,0.00003776381,0.00003310187],"domain_scores_gemma":[0.9998451,0.00002903755,0.00005356268,0.00000841345,0.00003893896,0.0000249067],"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":[0.00002076496,0.000004342882,0.00002513565,0.00002166452,0.000001695638,0.00001718033,0.00000758403,0.00001244482,0.9992519,0.00002184839,0.00001845173,0.0005969747],"study_design_scores_gemma":[0.000001512048,0.00003330416,0.0002613235,0.000001311324,0.000006417491,0.0000241167,0.000008214792,0.0003478174,0.9990321,0.000004391651,0.0002770007,0.00000239518],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9514216,0.0022985,0.04221072,0.0002273424,0.0001079563,0.00005970241,0.0001831026,0.0004337368,0.003057251],"genre_scores_gemma":[0.975002,0.001331491,0.0200389,0.0001116986,0.00001917936,0.00003742413,0.000136688,0.00004640474,0.00327628],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.0007755717,"threshold_uncertainty_score":0.002594531,"prediction_status":"machine_predicted_unvalidated"},"labels":[],"label_agreement":null},{"id":"W3155675131","doi":"10.1016/j.fbio.2021.101085","title":"Phenolics and alkaloids of raw cocoa nibs and husk: The role of soluble and insoluble-bound antioxidants","year":2021,"lang":"en","type":"article","venue":"Food Bioscience","topic":"Food Chemistry and Fat Analysis","field":"Agricultural and Biological Sciences","cited_by":31,"is_retracted":false,"has_abstract":false,"routes":{"ca_aff":true,"ca_fund":true,"ca_venue":false,"about_ca":false},"ca_institutions":"Memorial University of Newfoundland","funders":"Conselho Nacional de Desenvolvimento Científico e Tecnológico; Natural Sciences and Engineering Research Council of Canada; Coordenação de Aperfeiçoamento de Pessoal de Nível Superior; Fundação de Amparo à Pesquisa do Estado de São Paulo","keywords":"Chemistry; Theobromine; Husk; Protocatechuic acid; Food science; Trigonelline; Antioxidant; Fraction (chemistry); Raw material; Ferulic acid; Organic chemistry; Theophylline; Botany; Biology","authors":[{"name":"Natália Vicente de Rezende Mudenuti","is_ca":false},{"name":"Adriano Costa de Camargo","is_ca":false},{"name":"Severino Matias de Alencar","is_ca":false},{"name":"Renan Danielski","is_ca":true},{"name":"Fereidoon Shahidi","is_ca":true},{"name":"Tiago Bervelieri Madeira","is_ca":false},{"name":"Elisa Yoko Hirooka","is_ca":false},{"name":"Wilma Aparecida Spinosa","is_ca":false},{"name":"Maria Victória Eiras Grossmann","is_ca":false}],"retraction":null,"screen_n_in":null,"score":{"opus":0.01077619999200381,"gpt":0.1925083169560737,"spread":0.1817321169640699,"validation_status":"score_only:v0-immature-baseline"},"prediction":{"model_version":"metacan-v3-hybrid-931329e0061c","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0001231136,0.0003941438,0.000163877,0.0005228419,0.0002568962,0.0003439249,0.0001551268,0.000296871,0.001626999],"category_scores_gemma":[0.0002263351,0.0001584957,0.0001950196,0.0002318696,0.0003715799,0.0004462711,0.0001402464,0.0003595379,0.000240494],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.0002215727,"about_ca_system_score_gemma":0.0002649545,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.004167784,"about_ca_topic_score_gemma":0.004273661,"domain_scores_codex":[0.9999181,0.00001476866,0.000004343996,0.00002103942,0.0000183164,0.00002348389],"domain_scores_gemma":[0.9997961,0.00003820189,0.00003506088,0.00001777341,0.00005699333,0.00005592687],"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":[0.001537151,0.00002981172,0.002098279,0.0001076798,0.00003156487,0.0001158997,0.0001188586,0.00006250304,0.9931065,0.0001413279,0.0000293441,0.002621011],"study_design_scores_gemma":[0.00004191123,0.0008853479,0.1879774,0.00004084789,0.0001044005,0.0005529399,0.0007025945,0.001744165,0.8048995,0.0002845447,0.002727253,0.00003917842],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9956748,0.002229569,0.0004406138,0.00004044269,0.00002480828,0.00000811097,0.000236665,0.00001333312,0.001331582],"genre_scores_gemma":[0.9964586,0.0003841215,0.0005161595,0.00003157229,0.00001382888,0.0000041465,0.0003416296,0.00001186512,0.002238131],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.004167784,"threshold_uncertainty_score":0.008287072,"prediction_status":"machine_predicted_unvalidated"},"labels":[],"label_agreement":null},{"id":"W4393193654","doi":"10.1016/j.fbio.2024.103934","title":"Enhancing soy protein isolate gels: Combined control of pH and surface charge for improved structural integrity and gel strength","year":2024,"lang":"en","type":"article","venue":"Food Bioscience","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":30,"is_retracted":false,"has_abstract":false,"routes":{"ca_aff":true,"ca_fund":false,"ca_venue":false,"about_ca":false},"ca_institutions":"University of Guelph","funders":"National Natural Science Foundation of China","keywords":"Soy protein; Surface charge; Chemistry; Charge (physics); Chemical engineering; Chromatography; Materials science; Food science; Engineering; Physics","authors":[{"name":"Guijiang Liang","is_ca":false},{"name":"Yuxiu Wen","is_ca":false},{"name":"Wenpu Chen","is_ca":false},{"name":"Xin Li","is_ca":false},{"name":"Maomao Zeng","is_ca":false},{"name":"Zhiyong He","is_ca":false},{"name":"H. Douglas Goff","is_ca":true},{"name":"Jie Chen","is_ca":false},{"name":"Zhaojun Wang","is_ca":false}],"retraction":null,"screen_n_in":null,"score":{"opus":0.0189687964757881,"gpt":0.2342992637868159,"spread":0.2153304673110278,"validation_status":"score_only:v0-immature-baseline"},"prediction":{"model_version":"metacan-v3-hybrid-931329e0061c","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0002459961,0.0005686388,0.0002447699,0.0001614525,0.000118224,0.0004435638,0.0002229416,0.0003079059,0.0007911032],"category_scores_gemma":[0.0002231722,0.0001901312,0.0002060253,0.0001596884,0.0002074178,0.0003316601,0.0003019034,0.0006481206,0.0001738747],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.0001797676,"about_ca_system_score_gemma":0.0001818426,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.0004549638,"about_ca_topic_score_gemma":0.001097654,"domain_scores_codex":[0.9998466,0.00002263098,0.00001535178,0.00003469589,0.00004861791,0.00003211196],"domain_scores_gemma":[0.9998055,0.00003603101,0.00007236721,0.0000091614,0.0000336595,0.00004342142],"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":[0.00002597671,0.000007881347,0.00001601215,0.00001077828,0.000001682356,0.000003638469,0.000003435208,0.00001288206,0.9995912,0.000007755992,0.000004803819,0.0003139744],"study_design_scores_gemma":[0.000004955717,0.00005816318,0.00036398,0.000001127818,0.00000529227,0.00001638349,0.000003903857,0.0002020797,0.9991813,0.000004360699,0.000156514,0.000001878483],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9877272,0.0007401237,0.01040806,0.0001173919,0.00002343805,0.00003417737,0.0001075574,0.0001503295,0.0006917151],"genre_scores_gemma":[0.9897592,0.0004839641,0.008205543,0.00007697849,0.00001345754,0.00002595118,0.0001490731,0.00006782841,0.001218024],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.0007911032,"threshold_uncertainty_score":0.002646506,"prediction_status":"machine_predicted_unvalidated"},"labels":[],"label_agreement":null},{"id":"W4391357798","doi":"10.1016/j.fbio.2024.103671","title":"Visual early warning and prediction of fresh food quality deterioration: Research progress and application in supply chain","year":2024,"lang":"en","type":"article","venue":"Food Bioscience","topic":"Food Waste Reduction and Sustainability","field":"Agricultural and Biological Sciences","cited_by":29,"is_retracted":false,"has_abstract":false,"routes":{"ca_aff":true,"ca_fund":false,"ca_venue":false,"about_ca":false},"ca_institutions":"McGill University","funders":"National Key Research and Development Program of China Stem Cell and Translational Research; National Key Research and Development Program of China","keywords":"Traceability; Supply chain; Big data; Computer science; Quality (philosophy); Visualization; Food safety; Risk analysis (engineering); Emerging technologies; Context (archaeology); Data quality; Product (mathematics); Data science; Engineering; Business; Marketing; Artificial intelligence; Operations management; Data mining","authors":[{"name":"Jiangshan Qiao","is_ca":false},{"name":"Min Zhang","is_ca":false},{"name":"Liqing Qiu","is_ca":false},{"name":"Arun S. Mujumdar","is_ca":true},{"name":"Yamei Ma","is_ca":false}],"retraction":null,"screen_n_in":null,"score":{"opus":0.04758054103660302,"gpt":0.3336042390444024,"spread":0.2860236980077994,"validation_status":"score_only:v0-immature-baseline"},"prediction":{"model_version":"metacan-v3-hybrid-931329e0061c","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0007568813,0.0008598198,0.0007465741,0.002046756,0.0002545459,0.001572948,0.0005908047,0.0008335853,0.002495134],"category_scores_gemma":[0.001630328,0.0002965271,0.0005114741,0.001176307,0.0003120846,0.001114029,0.0007366577,0.0007258606,0.0006523893],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.0004033264,"about_ca_system_score_gemma":0.0005235955,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.006157247,"about_ca_topic_score_gemma":0.004944221,"domain_scores_codex":[0.9996634,0.00005202432,0.00001187858,0.00009873847,0.0001241357,0.00004978314],"domain_scores_gemma":[0.9988301,0.000377599,0.0001560669,0.00007435852,0.000466015,0.00009578184],"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":[0.001674586,0.0004440711,0.0502569,0.001007423,0.0001500942,0.0003203841,0.0003098608,0.04891196,0.1228234,0.001777099,0.009086591,0.7632376],"study_design_scores_gemma":[0.00007555187,0.0007336233,0.06780057,0.0001601271,0.0002501217,0.0003003001,0.0003934637,0.8602464,0.05668001,0.004491815,0.008747404,0.0001205778],"study_design_candidate":"not_applicable","study_design_consensus":null,"genre_codex":"methods","genre_gemma":"review","genre_scores_codex":[0.4434551,0.008088891,0.5288709,0.001124545,0.0006168887,0.0002844959,0.002448353,0.004779793,0.01033103],"genre_scores_gemma":[0.8954198,0.002965544,0.09539937,0.0002404098,0.0001448739,0.00006561034,0.001053064,0.0001380383,0.004573417],"genre_candidate":"review","genre_consensus":null,"teacher_disagreement_score":0.006157247,"threshold_uncertainty_score":0.01224279,"prediction_status":"machine_predicted_unvalidated"},"labels":[],"label_agreement":null},{"id":"W4322102445","doi":"10.1016/j.fbio.2023.102511","title":"Functional and physiochemical properties of protein isolates from different body parts of North Atlantic sea cucumber (Cucumaria frondosa)","year":2023,"lang":"en","type":"article","venue":"Food Bioscience","topic":"Protein Hydrolysis and Bioactive Peptides","field":"Biochemistry, Genetics and Molecular Biology","cited_by":29,"is_retracted":false,"has_abstract":false,"routes":{"ca_aff":true,"ca_fund":false,"ca_venue":false,"about_ca":false},"ca_institutions":"Memorial University of Newfoundland","funders":"","keywords":"Sea cucumber; Solubility; Isoelectric point; Amino acid; Apostichopus japonicus; Biology; Fourier transform infrared spectroscopy; Food science; Biochemistry; Chemistry; Enzyme; Ecology; Organic chemistry; Chemical engineering","authors":[{"name":"Tharindu R. L. Senadheera","is_ca":true},{"name":"Abul Hossain","is_ca":true},{"name":"Deepika Dave","is_ca":true},{"name":"Fereidoon Shahidi","is_ca":true}],"retraction":null,"screen_n_in":null,"score":{"opus":0.01806330793486807,"gpt":0.2081287882363964,"spread":0.1900654803015283,"validation_status":"score_only:v0-immature-baseline"},"prediction":{"model_version":"metacan-v3-hybrid-931329e0061c","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0001012937,0.0004072663,0.0001696105,0.0004432011,0.0002661503,0.0002443635,0.0001157408,0.0001929282,0.0006905922],"category_scores_gemma":[0.0001663375,0.0001436797,0.0002853299,0.000337699,0.0003435751,0.0002519567,0.0001826565,0.0003441405,0.0002143269],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.0001898247,"about_ca_system_score_gemma":0.0001645935,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.005007385,"about_ca_topic_score_gemma":0.004950052,"domain_scores_codex":[0.9999393,0.00000595896,0.000004975361,0.00001998993,0.0000109906,0.00001878325],"domain_scores_gemma":[0.9998462,0.00003110605,0.0000341351,0.000008854348,0.00003257676,0.00004715723],"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":[0.0002948751,0.00001834781,0.004031647,0.00004160775,0.000010555,0.00007602019,0.0000903702,0.00004028403,0.9946945,0.00002407287,0.00001743556,0.0006602816],"study_design_scores_gemma":[0.0000188841,0.0005660105,0.7792357,0.00001257446,0.00006925174,0.0007606828,0.0006945271,0.0006840288,0.2166071,0.00007792809,0.001254611,0.00001870565],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9987035,0.0002674318,0.0001936709,0.00002069761,0.00000694873,0.000005347986,0.0003330786,0.000003345861,0.0004661441],"genre_scores_gemma":[0.996271,0.0001915882,0.0004898302,0.00004325938,0.00001045096,0.00001267484,0.001458889,0.00001000418,0.001512338],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.005007385,"threshold_uncertainty_score":0.009956479,"prediction_status":"machine_predicted_unvalidated"},"labels":[],"label_agreement":null},{"id":"W4396873815","doi":"10.1016/j.fbio.2024.104340","title":"Addition of lactic acid bacteria modulates microbial community and promotes the flavor profiles of Kombucha","year":2024,"lang":"en","type":"article","venue":"Food Bioscience","topic":"Tea Polyphenols and Effects","field":"Medicine","cited_by":25,"is_retracted":false,"has_abstract":false,"routes":{"ca_aff":true,"ca_fund":false,"ca_venue":false,"about_ca":false},"ca_institutions":"Alpha Technologies (Canada)","funders":"National Natural Science Foundation of China","keywords":"Flavor; Food science; Lactic acid; Chemistry; Fermentation; Bacteria; Acetic acid bacteria; Generally recognized as safe; Acetic acid; Yeast; Fermentation in food processing; Biochemistry; Biology","authors":[{"name":"Shuo Wang","is_ca":true},{"name":"Chuanwei Li","is_ca":false},{"name":"Qiangshen Xu","is_ca":false},{"name":"Ying Wang","is_ca":false},{"name":"Shuai Wang","is_ca":true},{"name":"Yongping Zou","is_ca":false},{"name":"Zhenquan Yang","is_ca":false},{"name":"Lei Yuan","is_ca":false}],"retraction":null,"screen_n_in":null,"score":{"opus":0.02225720121771104,"gpt":0.2572015588582942,"spread":0.2349443576405832,"validation_status":"score_only:v0-immature-baseline"},"prediction":{"model_version":"metacan-v3-hybrid-931329e0061c","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00008326212,0.0003495202,0.0002527787,0.0001867245,0.0002700738,0.0004206739,0.0001647612,0.000238385,0.001976066],"category_scores_gemma":[0.0001370388,0.0001559547,0.0002715181,0.0001510633,0.000181424,0.0002630499,0.0004893102,0.0005588843,0.0002079592],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.0001300016,"about_ca_system_score_gemma":0.0001672327,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.0009596792,"about_ca_topic_score_gemma":0.001979835,"domain_scores_codex":[0.9999216,0.000009739188,0.000004474781,0.00001854204,0.00001178799,0.00003381456],"domain_scores_gemma":[0.9999083,0.00001397751,0.00001689997,0.000008102257,0.00001206714,0.00004062352],"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":[0.0004429265,0.00004585031,0.0006139807,0.00001871874,0.000004239042,0.0000234475,0.00003198841,0.0000090962,0.997945,0.00002184714,0.00001282711,0.0008299826],"study_design_scores_gemma":[0.00004646096,0.001367779,0.05963392,0.00002913131,0.00007191068,0.0001636385,0.000756714,0.0008152509,0.9350015,0.0001700423,0.001919309,0.00002437469],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9991981,0.0001364269,0.0002215063,0.0000370782,0.00001425476,0.000004032598,0.00007456576,0.000009518573,0.0003044911],"genre_scores_gemma":[0.9973724,0.0001713915,0.0004401093,0.00005893577,0.000007687044,0.00001139803,0.0001563014,0.000009858336,0.001771909],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.001976066,"threshold_uncertainty_score":0.006610632,"prediction_status":"machine_predicted_unvalidated"},"labels":[],"label_agreement":null},{"id":"W4407727729","doi":"10.1016/j.fbio.2025.106181","title":"Probiotic potential of lactic acid bacteria with antioxidant properties in modulating health: Mechanisms, applications, and future directions","year":2025,"lang":"en","type":"article","venue":"Food Bioscience","topic":"Probiotics and Fermented Foods","field":"Agricultural and Biological Sciences","cited_by":25,"is_retracted":false,"has_abstract":false,"routes":{"ca_aff":true,"ca_fund":false,"ca_venue":false,"about_ca":false},"ca_institutions":"University of Alberta","funders":"National Natural Science Foundation of China","keywords":"Probiotic; Lactic acid; Bacteria; Food science; Health benefits; Antioxidant; Chemistry; Microbiology; Biology; Biochemistry; Traditional medicine; Medicine","authors":[{"name":"Yuan Gao","is_ca":false},{"name":"Junqi Sun","is_ca":false},{"name":"Xiaomeng Wu","is_ca":true},{"name":"Yinglong Song","is_ca":false},{"name":"Yunpeng Xu","is_ca":false},{"name":"Hui Nie","is_ca":false},{"name":"Jun Huang","is_ca":false},{"name":"Guangqing Mu","is_ca":false}],"retraction":null,"screen_n_in":null,"score":{"opus":0.0106915192323173,"gpt":0.2040417802543856,"spread":0.1933502610220683,"validation_status":"score_only:v0-immature-baseline"},"prediction":{"model_version":"metacan-v3-hybrid-931329e0061c","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.001656245,0.0006393766,0.00117616,0.0005732275,0.0002694866,0.002397836,0.0006684143,0.00176788,0.002611746],"category_scores_gemma":[0.0007177322,0.000190395,0.0005647479,0.0006565052,0.001187688,0.00179878,0.000644867,0.001521684,0.000464477],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.0005396823,"about_ca_system_score_gemma":0.001381233,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.0006231801,"about_ca_topic_score_gemma":0.00156503,"domain_scores_codex":[0.9997376,0.00008840844,0.00001797835,0.00003992058,0.00004648696,0.00006960221],"domain_scores_gemma":[0.9992322,0.0003039262,0.00011295,0.00002968086,0.0001929813,0.0001283615],"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":[0.004440975,0.001637796,0.008455433,0.009357571,0.0003420664,0.001069796,0.0006724028,0.001350702,0.1279731,0.02225889,0.007301729,0.8151396],"study_design_scores_gemma":[0.001410811,0.02393318,0.0657809,0.01003032,0.00274068,0.006310252,0.01118485,0.009027385,0.1015618,0.08332523,0.6843339,0.000360658],"study_design_candidate":"not_applicable","study_design_consensus":null,"genre_codex":"review","genre_gemma":"review","genre_scores_codex":[0.0300767,0.955548,0.002111055,0.009239974,0.0002584969,0.00002423108,0.00007109065,0.00002453947,0.00264584],"genre_scores_gemma":[0.1472636,0.8436581,0.003723731,0.002185248,0.001040975,0.00008817024,0.000124971,0.000008090859,0.001906994],"genre_candidate":"review","genre_consensus":"review","teacher_disagreement_score":0.002611746,"threshold_uncertainty_score":0.008759201,"prediction_status":"machine_predicted_unvalidated"},"labels":[],"label_agreement":null},{"id":"W3191780831","doi":"10.1016/j.fbio.2021.101303","title":"Hydrolyzed collagen from defatted sea bass skin and its conjugate with epigallocatechin gallate: In vitro antioxidant, anti-inflammatory, wound-healing and anti-obesity activities","year":2021,"lang":"en","type":"article","venue":"Food Bioscience","topic":"Skin Protection and Aging","field":"Medicine","cited_by":24,"is_retracted":false,"has_abstract":false,"routes":{"ca_aff":true,"ca_fund":false,"ca_venue":false,"about_ca":false},"ca_institutions":"University of Manitoba","funders":"National Research Council of Thailand; Prince of Songkla University","keywords":"Chemistry; Antioxidant; HaCaT; Epigallocatechin gallate; Wound healing; Nitric oxide; In vitro; Cytotoxicity; Lipopolysaccharide; Biochemistry; Pharmacology; Endocrinology; Polyphenol; Biology; Immunology; Organic chemistry","authors":[{"name":"Lalita Chotphruethipong","is_ca":false},{"name":"Thunwa Binlateh","is_ca":false},{"name":"Pilaiwanwadee Hutamekalin","is_ca":false},{"name":"Wanida Sukketsiri","is_ca":false},{"name":"Rotimi E. Aluko","is_ca":true},{"name":"Soottawat Benjakul","is_ca":false}],"retraction":null,"screen_n_in":null,"score":{"opus":0.01179333945847336,"gpt":0.2306072866346215,"spread":0.2188139471761481,"validation_status":"score_only:v0-immature-baseline"},"prediction":{"model_version":"metacan-v3-hybrid-931329e0061c","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0003145165,0.0005259096,0.0002306338,0.0001959781,0.0001448762,0.0001624624,0.000163066,0.0002819324,0.001366928],"category_scores_gemma":[0.0002331905,0.0001995523,0.0003705344,0.0002045516,0.0002253818,0.0002575724,0.0001278019,0.000534987,0.0001841389],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.0001027968,"about_ca_system_score_gemma":0.0002146498,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.0009271747,"about_ca_topic_score_gemma":0.001363401,"domain_scores_codex":[0.9998587,0.00004218787,0.00001297459,0.000025671,0.0000263189,0.00003401614],"domain_scores_gemma":[0.9997974,0.00006361385,0.00003763857,0.00001808926,0.00002884589,0.00005441685],"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":[0.0008754821,0.00005802017,0.0002857722,0.00006364223,0.00002056008,0.00009069803,0.00003274487,0.00008388028,0.9971117,0.00003805825,0.000009155172,0.001330247],"study_design_scores_gemma":[0.00003174825,0.001050312,0.004021748,0.00000843725,0.00004252889,0.0001649123,0.00003167642,0.0002604522,0.9937338,0.00001898077,0.0006295335,0.000005830423],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9945211,0.002633994,0.001559136,0.00005382349,0.00005085885,0.00002355091,0.00009771984,0.00001040601,0.001049378],"genre_scores_gemma":[0.9956847,0.001110315,0.001112344,0.00003935934,0.00001428664,0.000009026802,0.0002158629,0.000008896327,0.001805239],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.001366928,"threshold_uncertainty_score":0.004572809,"prediction_status":"machine_predicted_unvalidated"},"labels":[],"label_agreement":null},{"id":"W4396738160","doi":"10.1016/j.fbio.2024.104276","title":"Enzymatic characterization and synergistic effects of protease combinations on DPP-IV inhibitory peptide release from bovine casein","year":2024,"lang":"en","type":"article","venue":"Food Bioscience","topic":"Protein Hydrolysis and Bioactive Peptides","field":"Biochemistry, Genetics and Molecular Biology","cited_by":24,"is_retracted":false,"has_abstract":false,"routes":{"ca_aff":true,"ca_fund":false,"ca_venue":false,"about_ca":false},"ca_institutions":"University of Ottawa","funders":"Science Fund for Distinguished Young Scholars of Guangxi Province; National Natural Science Foundation of China","keywords":"Papain; Proteases; Chemistry; Casein; Peptide; Protease; Hydrolysate; Enzyme; Hydrolysis; Biochemistry; Enzymatic hydrolysis; IC50; In vitro","authors":[{"name":"Chenyang Wang","is_ca":true},{"name":"Lin Zheng","is_ca":false},{"name":"Chibuike C. Udenigwe","is_ca":true},{"name":"Lianzhu Lin","is_ca":false},{"name":"Mouming Zhao","is_ca":false}],"retraction":null,"screen_n_in":null,"score":{"opus":0.005900087810604797,"gpt":0.2164277259600799,"spread":0.2105276381494751,"validation_status":"score_only:v0-immature-baseline"},"prediction":{"model_version":"metacan-v3-hybrid-931329e0061c","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0003894063,0.000543279,0.0004606972,0.0002126346,0.0001248519,0.0002963126,0.0002096081,0.0002632921,0.0008931937],"category_scores_gemma":[0.0003791524,0.0002273969,0.0004204622,0.0003131772,0.000163818,0.0002685781,0.000185021,0.0004319165,0.0002266143],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.0001402355,"about_ca_system_score_gemma":0.000179783,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.0002861886,"about_ca_topic_score_gemma":0.0004707127,"domain_scores_codex":[0.9995552,0.00009044697,0.00007020016,0.00007755199,0.0001283979,0.00007818708],"domain_scores_gemma":[0.9998135,0.00005612441,0.00004729197,0.00001901445,0.00003254532,0.00003148381],"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":[0.0004801738,0.00004999021,0.0001227744,0.00002899849,0.0000153079,0.00003377685,0.000008117707,0.0000654295,0.9981892,0.000005907273,0.000008572993,0.0009918279],"study_design_scores_gemma":[0.00001499329,0.0004526536,0.001127909,0.000001852744,0.00002496662,0.000054154,0.00000693634,0.0002144448,0.9979063,0.000002509149,0.0001902855,0.000003011105],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9961605,0.001354678,0.001771409,0.00002183648,0.00001976967,0.00002695504,0.0001120843,0.00001832231,0.0005144271],"genre_scores_gemma":[0.9955706,0.0006966981,0.002683355,0.00002077859,0.00001301728,0.00003039221,0.0002250045,0.00001556895,0.0007444744],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.0008931937,"threshold_uncertainty_score":0.00298804,"prediction_status":"machine_predicted_unvalidated"},"labels":[],"label_agreement":null},{"id":"W4399814046","doi":"10.1016/j.fbio.2024.104580","title":"Effect of solid-state fermentation on the functionality, digestibility, and volatile profiles of pulse protein isolates","year":2024,"lang":"en","type":"article","venue":"Food Bioscience","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":23,"is_retracted":false,"has_abstract":true,"routes":{"ca_aff":true,"ca_fund":true,"ca_venue":false,"about_ca":false},"ca_institutions":"National Research Council Canada; University of Saskatchewan","funders":"National Research Council Canada; Ministry of Agriculture - Saskatchewan","keywords":"Solid-state fermentation; Fermentation; Chemistry; Food science; Solid-state; Pulse (music); Computer science; Telecommunications","authors":[{"name":"Andrea K. Stone","is_ca":true},{"name":"Dai Shi","is_ca":true},{"name":"Enyu Liu","is_ca":true},{"name":"Zahra Jafarian","is_ca":true},{"name":"Caishuang Xu","is_ca":true},{"name":"Aarti Bhagwat","is_ca":true},{"name":"Yuping Lu","is_ca":true},{"name":"Leonid Akhov","is_ca":true},{"name":"Jessica Gerein","is_ca":true},{"name":"Xiumei Han","is_ca":true},{"name":"L. Irina Zaharia","is_ca":true},{"name":"Nandhakishore Rajagopalan","is_ca":true},{"name":"Takuji Tanaka","is_ca":true},{"name":"Darren R. Korber","is_ca":true},{"name":"Michael T. Nickerson","is_ca":true}],"retraction":null,"screen_n_in":null,"score":{"opus":0.02353834170953628,"gpt":0.2638798598129083,"spread":0.2403415181033721,"validation_status":"score_only:v0-immature-baseline"},"prediction":{"model_version":"metacan-v3-hybrid-931329e0061c","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000220716,0.0003196915,0.0002678296,0.000143103,0.0001081969,0.0003957415,0.0001078628,0.000155416,0.0007771234],"category_scores_gemma":[0.0003119501,0.00009916681,0.0002427211,0.0002221838,0.000158342,0.0002178651,0.000227323,0.000407311,0.0001231651],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.0001290136,"about_ca_system_score_gemma":0.0001627664,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.0006826138,"about_ca_topic_score_gemma":0.0009307492,"domain_scores_codex":[0.9998037,0.00004884894,0.00001990691,0.00003027283,0.0000512123,0.00004607013],"domain_scores_gemma":[0.9997702,0.00006546854,0.00005808838,0.00001513668,0.00004082876,0.0000502703],"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":[0.0005073688,0.00006495447,0.0005734715,0.00003508201,0.00001125851,0.00002691417,0.00002562741,0.00005160445,0.9977062,0.00001037566,0.000008907276,0.0009781972],"study_design_scores_gemma":[0.000006640244,0.001224731,0.01962432,0.00000784974,0.00002649454,0.00007093391,0.0000839787,0.0003585405,0.97826,0.00001470398,0.0003140889,0.000007756519],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.999117,0.0002510929,0.0002694432,0.00001056433,0.000006283998,0.000005760678,0.0001303421,0.000004029156,0.0002054284],"genre_scores_gemma":[0.9982613,0.0002210999,0.0006761227,0.00001313564,0.000003586442,0.000008576606,0.0003104748,0.000006762884,0.0004989178],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.0007771234,"threshold_uncertainty_score":0.002599716,"prediction_status":"machine_predicted_unvalidated"},"labels":[],"label_agreement":null},{"id":"W4389052687","doi":"10.1016/j.fbio.2023.103392","title":"SR-FTIR microspectroscopy: Emerging 2D structural-chemical analytical technique for food quality and safety monitoring","year":2023,"lang":"en","type":"article","venue":"Food Bioscience","topic":"Spectroscopy and Chemometric Analyses","field":"Chemistry","cited_by":22,"is_retracted":false,"has_abstract":false,"routes":{"ca_aff":true,"ca_fund":true,"ca_venue":false,"about_ca":false},"ca_institutions":"McGill University","funders":"McGill University","keywords":"Fourier transform infrared spectroscopy; Synchrotron; Chemistry; Food industry; Food products; Food safety; Food quality; Chemical imaging; Fourier transform; Process engineering; Biochemical engineering; Analytical Chemistry (journal); Computer science; Food science; Optics; Environmental chemistry; Physics; Engineering; Artificial intelligence","authors":[{"name":"Md. Hafizur Rahman Bhuiyan","is_ca":true},{"name":"Michael Ngadi","is_ca":true}],"retraction":null,"screen_n_in":null,"score":{"opus":0.04799328493532124,"gpt":0.3656277344397424,"spread":0.3176344495044212,"validation_status":"score_only:v0-immature-baseline"},"prediction":{"model_version":"metacan-v3-hybrid-931329e0061c","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00145306,0.001364563,0.0007108285,0.001186392,0.0003549701,0.0009635349,0.001391212,0.001544887,0.002405021],"category_scores_gemma":[0.0008888393,0.0005496384,0.0005995493,0.0008315532,0.0007148975,0.001690351,0.0009796489,0.001634829,0.001295459],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.0004870941,"about_ca_system_score_gemma":0.0006111885,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.000572402,"about_ca_topic_score_gemma":0.001389852,"domain_scores_codex":[0.9988447,0.0001716044,0.00003062867,0.0003069738,0.0005756319,0.00007049572],"domain_scores_gemma":[0.9991682,0.0002386371,0.0002487139,0.00008813372,0.0001961202,0.00006019399],"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":[0.00003832249,0.00003566763,0.0002988827,0.0001718334,0.00001818915,0.00003336859,0.00003595982,0.0003616393,0.9794509,0.001119108,0.0006024966,0.01783366],"study_design_scores_gemma":[0.00002034266,0.0003192748,0.002405076,0.00003126204,0.00003281365,0.0005178755,0.00007925807,0.03886682,0.9413962,0.001615172,0.01464098,0.00007498487],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"methods","genre_gemma":"empirical","genre_scores_codex":[0.1507341,0.01031903,0.8225619,0.001286993,0.0004247181,0.0001484328,0.001688158,0.004410248,0.008426427],"genre_scores_gemma":[0.2737969,0.006020685,0.7059216,0.001156379,0.0003678226,0.0001840194,0.001395858,0.0005819336,0.01057481],"genre_candidate":"empirical","genre_consensus":null,"teacher_disagreement_score":0.002405021,"threshold_uncertainty_score":0.008045614,"prediction_status":"machine_predicted_unvalidated"},"labels":[],"label_agreement":null},{"id":"W4385481284","doi":"10.1016/j.fbio.2023.102998","title":"Application of exogenous cytokinin regulates cytokinin oxidase and antioxidant activity to maintain chlorophyll pigment during ripening of banana fruit","year":2023,"lang":"en","type":"article","venue":"Food Bioscience","topic":"Postharvest Quality and Shelf Life Management","field":"Agricultural and Biological Sciences","cited_by":22,"is_retracted":false,"has_abstract":false,"routes":{"ca_aff":true,"ca_fund":false,"ca_venue":false,"about_ca":false},"ca_institutions":"Ministry of Agriculture","funders":"","keywords":"Cytokinin; Ripening; Chlorophyll; Zeatin; Chemistry; Botany; Biochemistry; Horticulture; Biology; Auxin; Food science; Gene","authors":[{"name":"Hua Huang","is_ca":true},{"name":"Weidi He","is_ca":true}],"retraction":null,"screen_n_in":null,"score":{"opus":0.02150135904581977,"gpt":0.2309612674617495,"spread":0.2094599084159298,"validation_status":"score_only:v0-immature-baseline"},"prediction":{"model_version":"metacan-v3-hybrid-931329e0061c","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0001041357,0.0001785634,0.0001897824,0.00009616769,0.0001871277,0.0003156225,0.0002326979,0.000199518,0.001247065],"category_scores_gemma":[0.0001285736,0.0001603887,0.0001859603,0.00009553355,0.0001641322,0.000312713,0.0001577717,0.0006337943,0.0001294449],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.0003010546,"about_ca_system_score_gemma":0.0002167734,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.001126545,"about_ca_topic_score_gemma":0.003133703,"domain_scores_codex":[0.9999233,0.000009318971,0.000007496349,0.00002656171,0.00001367818,0.00001951654],"domain_scores_gemma":[0.9998801,0.0000286158,0.00001955847,0.00001108196,0.000019709,0.00004099704],"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":[0.0002024006,0.00002014106,0.0001041004,0.00001730921,0.00000163142,0.00001521856,0.00001251409,0.00001226745,0.9991535,0.00002641926,0.00001319911,0.0004212739],"study_design_scores_gemma":[0.00002411108,0.0002140442,0.01320243,0.000005051736,0.00001681668,0.00006120899,0.0000650138,0.0009317129,0.9839898,0.00003598761,0.00144511,0.000008586222],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.997299,0.0007021985,0.0006720753,0.00008204635,0.00003484683,0.00001684933,0.0001107414,0.00003013876,0.00105203],"genre_scores_gemma":[0.9961776,0.0002229386,0.0009398526,0.0000606666,0.000008297223,0.00001548451,0.0002045037,0.00001629363,0.002354458],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.001247065,"threshold_uncertainty_score":0.004171908,"prediction_status":"machine_predicted_unvalidated"},"labels":[],"label_agreement":null},{"id":"W4387138568","doi":"10.1016/j.fbio.2023.103212","title":"Influence of polyaniline and cellulose nanocrystals on starch biopolymer film for intelligent food packaging","year":2023,"lang":"en","type":"article","venue":"Food Bioscience","topic":"Nanocomposite Films for Food Packaging","field":"Materials Science","cited_by":21,"is_retracted":false,"has_abstract":false,"routes":{"ca_aff":false,"ca_fund":true,"ca_venue":false,"about_ca":false},"ca_institutions":"","funders":"Universiti Kebangsaan Malaysia; Ministry of Higher Education, Malaysia; Nature Conservancy of Canada; Universitas Nasional","keywords":"Biopolymer; Crystallinity; Food packaging; Nanocomposite; Materials science; Starch; Food spoilage; Cellulose; Chemical engineering; Polymer; Composite material; Chemistry; Food science","authors":[{"name":"Min Rui Chia","is_ca":false},{"name":"Sook‐Wai Phang","is_ca":false},{"name":"Ishak Ahmad","is_ca":false}],"retraction":null,"screen_n_in":null,"score":{"opus":0.02349713377866402,"gpt":0.2697423349839365,"spread":0.2462452012052725,"validation_status":"score_only:v0-immature-baseline"},"prediction":{"model_version":"metacan-v3-hybrid-931329e0061c","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0001649904,0.0002668618,0.0001635436,0.00009439787,0.0001196543,0.000282626,0.0001590042,0.0002474545,0.0009026096],"category_scores_gemma":[0.0002395304,0.0001605493,0.0001472184,0.00008495691,0.0001383486,0.0003635119,0.0001047866,0.000343976,0.0001218051],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.0001707454,"about_ca_system_score_gemma":0.0001209905,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.0006607285,"about_ca_topic_score_gemma":0.001448489,"domain_scores_codex":[0.9998858,0.00001613624,0.000008847279,0.00003315694,0.00002982783,0.00002622062],"domain_scores_gemma":[0.9998164,0.00007346075,0.00003768305,0.000009729716,0.00003477142,0.00002799558],"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":[0.00007427409,0.000012739,0.00003431627,0.0000483289,0.000003222995,0.00003597141,0.00001771756,0.00004153168,0.9989622,0.00004130574,0.00001737569,0.00071105],"study_design_scores_gemma":[0.0000050099,0.00008425416,0.0004129608,0.000002536113,0.000005877865,0.00001559128,0.00001012089,0.0004473687,0.9987413,0.000005189538,0.0002674715,0.000002353837],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9958723,0.0008256436,0.001106639,0.00002876905,0.00002670525,0.00001352488,0.00003528376,0.00002729712,0.002063768],"genre_scores_gemma":[0.9971724,0.0003828944,0.001532075,0.00002154581,0.000008615444,0.00001255074,0.00003058177,0.00001502553,0.0008244268],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.0009026096,"threshold_uncertainty_score":0.003019571,"prediction_status":"machine_predicted_unvalidated"},"labels":[],"label_agreement":null},{"id":"W4394936452","doi":"10.1016/j.fbio.2024.104124","title":"New gas sensitive films containing anthocyanin/curcumin for real-time monitoring of strawberries quality","year":2024,"lang":"en","type":"article","venue":"Food Bioscience","topic":"Advanced Chemical Sensor Technologies","field":"Engineering","cited_by":21,"is_retracted":false,"has_abstract":false,"routes":{"ca_aff":true,"ca_fund":false,"ca_venue":false,"about_ca":false},"ca_institutions":"McGill University","funders":"National Key Research and Development Program of China Stem Cell and Translational Research","keywords":"Chemistry; Anthocyanin; Aroma; Polyvinyl alcohol; Chromatography; Gas chromatography; Gas chromatography–mass spectrometry; Curcumin; Food science; Mass spectrometry; Organic chemistry; Biochemistry","authors":[{"name":"Dongbei Shen","is_ca":false},{"name":"Min Zhang","is_ca":false},{"name":"Arun S. Mujumdar","is_ca":true},{"name":"Qibing Zhu","is_ca":false}],"retraction":null,"screen_n_in":null,"score":{"opus":0.02633812370055896,"gpt":0.2932936845885293,"spread":0.2669555608879704,"validation_status":"score_only:v0-immature-baseline"},"prediction":{"model_version":"metacan-v3-hybrid-931329e0061c","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0001624676,0.0005918434,0.0002311813,0.0002409928,0.0001701126,0.00026734,0.000356985,0.0005383999,0.001695437],"category_scores_gemma":[0.0001838694,0.0002997263,0.0002259429,0.0001314607,0.0001456663,0.0005025252,0.0002277597,0.0005762024,0.0004178589],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.0003653911,"about_ca_system_score_gemma":0.0001412304,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.0007312719,"about_ca_topic_score_gemma":0.002515966,"domain_scores_codex":[0.9998717,0.0000147925,0.000004994806,0.00004704869,0.0000387266,0.00002270466],"domain_scores_gemma":[0.999884,0.00002572488,0.00003626683,0.000007786416,0.00002912726,0.00001718317],"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":[0.0000289664,0.000006455049,0.00004301341,0.00004381177,0.000003130338,0.00003348693,0.000007728312,0.00001808879,0.9980929,0.00002643124,0.00008648579,0.001609622],"study_design_scores_gemma":[0.000004520663,0.00006236936,0.0006472146,0.000004325924,0.0000103919,0.00007050181,0.00001307244,0.0005527528,0.9969953,0.000008373507,0.001626198,0.000005001242],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.948186,0.006707863,0.03736667,0.0005856374,0.0002599061,0.0001038958,0.0005302752,0.0008287281,0.005430994],"genre_scores_gemma":[0.9580072,0.00273251,0.02751757,0.0002838684,0.00005436916,0.00008679926,0.0003089599,0.00006994612,0.01093877],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.001695437,"threshold_uncertainty_score":0.00567174,"prediction_status":"machine_predicted_unvalidated"},"labels":[],"label_agreement":null},{"id":"W4392974552","doi":"10.1016/j.fbio.2024.103923","title":"Influence of ultrasonic-assisted osmotic dehydration pretreatment on hot air-assisted radio frequency drying of bitter gourd","year":2024,"lang":"en","type":"article","venue":"Food Bioscience","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":21,"is_retracted":false,"has_abstract":false,"routes":{"ca_aff":true,"ca_fund":false,"ca_venue":false,"about_ca":false},"ca_institutions":"McGill University","funders":"National Key Research and Development Program of China Stem Cell and Translational Research","keywords":"Dehydration; Osmotic dehydration; Bitter gourd; Chemistry; DPPH; Food science; ABTS; Water activity; Horticulture; Water content; Antioxidant; Biochemistry; Traditional medicine; Medicine; Biology","authors":[{"name":"Min Zhang","is_ca":false},{"name":"Arun S. Mujumdar","is_ca":true},{"name":"Dongxing Yu","is_ca":false}],"retraction":null,"screen_n_in":null,"score":{"opus":0.02752546867907897,"gpt":0.2356255960859744,"spread":0.2081001274068954,"validation_status":"score_only:v0-immature-baseline"},"prediction":{"model_version":"metacan-v3-hybrid-931329e0061c","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00009270173,0.0001352431,0.0001387733,0.00007432035,0.00009127126,0.0001786414,0.00009885572,0.0001245756,0.001148906],"category_scores_gemma":[0.0002050597,0.00008012544,0.0001137421,0.0001025348,0.0001215056,0.0001653178,0.00007261214,0.0002007544,0.000117762],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.0001149945,"about_ca_system_score_gemma":0.0001122656,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.001183925,"about_ca_topic_score_gemma":0.003352904,"domain_scores_codex":[0.9999564,0.000005453921,0.000003198514,0.00001075916,0.00001105643,0.00001310337],"domain_scores_gemma":[0.9999356,0.00002382973,0.00001469155,0.000004505341,0.00001419501,0.000007206205],"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":[0.0001180778,0.000007004487,0.000150734,0.00003718333,0.000002847207,0.00002304643,0.00002248417,0.0001594285,0.9979935,0.00001742846,0.00001372673,0.001454638],"study_design_scores_gemma":[0.000004319651,0.000180528,0.004274158,0.000004466013,0.00001440611,0.00002826306,0.0000507526,0.001188397,0.9936812,0.000007215507,0.0005610797,0.000005271884],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9987687,0.0003627647,0.0004149753,0.00001388031,0.000008656271,0.000004361106,0.0000296905,0.000007792713,0.0003890203],"genre_scores_gemma":[0.9982011,0.000308847,0.0008546166,0.00001652772,0.000002255058,0.000003439793,0.00004576486,0.000007530301,0.0005597824],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.001183925,"threshold_uncertainty_score":0.003843486,"prediction_status":"machine_predicted_unvalidated"},"labels":[],"label_agreement":null},{"id":"W4404800641","doi":"10.1016/j.fbio.2024.105580","title":"Plant protein innovations in snacks and bakery: Synergy of market trends and scientific advances","year":2024,"lang":"en","type":"article","venue":"Food Bioscience","topic":"Phytase and its Applications","field":"Agricultural and Biological Sciences","cited_by":20,"is_retracted":false,"has_abstract":false,"routes":{"ca_aff":true,"ca_fund":false,"ca_venue":false,"about_ca":false},"ca_institutions":"University of Manitoba","funders":"","keywords":"Business; Food science; Marketing; Industrial organization; Biotechnology; Chemistry; Biology","authors":[{"name":"Fatma Boukid","is_ca":false},{"name":"Marina Mefleh","is_ca":false},{"name":"Hamza Mameri","is_ca":false},{"name":"Cristina M. Rosell","is_ca":true}],"retraction":null,"screen_n_in":null,"score":{"opus":0.01474367108917005,"gpt":0.223126602059583,"spread":0.208382930970413,"validation_status":"score_only:v0-immature-baseline"},"prediction":{"model_version":"metacan-v3-hybrid-931329e0061c","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.002050629,0.0003306202,0.0003901644,0.001217947,0.0002552706,0.002061725,0.0003704911,0.001160617,0.003453231],"category_scores_gemma":[0.001342376,0.00009950252,0.0003783794,0.001903016,0.0009403801,0.002437109,0.000696692,0.0008875648,0.0003426814],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.001382931,"about_ca_system_score_gemma":0.0014933,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.001110316,"about_ca_topic_score_gemma":0.002792909,"domain_scores_codex":[0.9995971,0.00006887652,0.00002598281,0.0001042373,0.0001424795,0.00006127828],"domain_scores_gemma":[0.9984767,0.0006712042,0.000315815,0.00004739596,0.0003203099,0.0001686528],"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":[0.001149367,0.0003433597,0.01797867,0.003135341,0.0001118904,0.0007855354,0.0009047565,0.000872791,0.1001217,0.02790561,0.004472998,0.842218],"study_design_scores_gemma":[0.0001346731,0.00392122,0.2112618,0.002355408,0.0004062668,0.003085827,0.009105987,0.004413302,0.0839638,0.04455464,0.6366572,0.0001397978],"study_design_candidate":"not_applicable","study_design_consensus":null,"genre_codex":"review","genre_gemma":"review","genre_scores_codex":[0.3658257,0.5681757,0.005059202,0.03456882,0.000914043,0.00003553199,0.0002568076,0.00007278617,0.02509127],"genre_scores_gemma":[0.6261374,0.3577348,0.005366756,0.002895913,0.001432315,0.00001919822,0.0001841673,0.00002341181,0.006206056],"genre_candidate":"review","genre_consensus":"review","teacher_disagreement_score":0.003453231,"threshold_uncertainty_score":0.01155221,"prediction_status":"machine_predicted_unvalidated"},"labels":[],"label_agreement":null},{"id":"W4388036815","doi":"10.1016/j.fbio.2023.103315","title":"New drying technologies for animal/plant origin polysaccharide-based future food processing: Research progress, application prospects and challenges","year":2023,"lang":"en","type":"article","venue":"Food Bioscience","topic":"Microencapsulation and Drying Processes","field":"Agricultural and Biological Sciences","cited_by":20,"is_retracted":false,"has_abstract":false,"routes":{"ca_aff":true,"ca_fund":false,"ca_venue":false,"about_ca":false},"ca_institutions":"McGill University","funders":"National Key Research and Development Program of China Stem Cell and Translational Research; National Key Research and Development Program of China","keywords":"Polysaccharide; Biochemical engineering; Food products; Novel food; Biotechnology; Food science; Chemistry; Nanotechnology; Materials science; Biology; Engineering; Organic chemistry","authors":[{"name":"Demei Kong","is_ca":false},{"name":"Min Zhang","is_ca":false},{"name":"Arun S. Mujumdar","is_ca":true},{"name":"Dongxing Yu","is_ca":false}],"retraction":null,"screen_n_in":null,"score":{"opus":0.1212998392470947,"gpt":0.3166344120125724,"spread":0.1953345727654777,"validation_status":"score_only:v0-immature-baseline"},"prediction":{"model_version":"metacan-v3-hybrid-931329e0061c","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00142541,0.0005319308,0.0004667032,0.0005266972,0.0002512474,0.001214124,0.0004820978,0.0007256821,0.002263357],"category_scores_gemma":[0.0005179548,0.0002332822,0.0004868498,0.0005557808,0.0005309631,0.002263749,0.0005600461,0.001355127,0.0006896014],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.0005041672,"about_ca_system_score_gemma":0.0005390779,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.0004312607,"about_ca_topic_score_gemma":0.000859131,"domain_scores_codex":[0.9997277,0.00003930387,0.00001585072,0.0000682287,0.0001100989,0.00003886924],"domain_scores_gemma":[0.9996306,0.0001171602,0.00008625805,0.00002561804,0.0001063554,0.00003397641],"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":[0.0001755582,0.0001893295,0.001370776,0.004491309,0.00005610636,0.0002904742,0.0002681562,0.0015046,0.6685826,0.01597925,0.002559548,0.3045322],"study_design_scores_gemma":[0.00004341847,0.001388183,0.005353766,0.0007911474,0.0001936768,0.001766953,0.000852756,0.01303806,0.6740265,0.01533487,0.2871035,0.0001072375],"study_design_candidate":"not_applicable","study_design_consensus":null,"genre_codex":"review","genre_gemma":"review","genre_scores_codex":[0.1470706,0.7209162,0.1104363,0.004959005,0.0009501133,0.0001380908,0.0002238387,0.0002365125,0.0150694],"genre_scores_gemma":[0.348877,0.5301614,0.1070084,0.001628659,0.0008490982,0.0001318085,0.0004318247,0.0001087306,0.01080294],"genre_candidate":"review","genre_consensus":"review","teacher_disagreement_score":0.002263357,"threshold_uncertainty_score":0.007571697,"prediction_status":"machine_predicted_unvalidated"},"labels":[],"label_agreement":null},{"id":"W4396499563","doi":"10.1016/j.fbio.2024.104237","title":"Green extraction of chickpea (Cicer arietinum)-based functional beverage: Assessment of nutritional quality and storage stability","year":2024,"lang":"en","type":"article","venue":"Food Bioscience","topic":"Seed and Plant Biochemistry","field":"Agricultural and Biological Sciences","cited_by":20,"is_retracted":false,"has_abstract":true,"routes":{"ca_aff":true,"ca_fund":true,"ca_venue":false,"about_ca":false},"ca_institutions":"McGill University","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Extraction (chemistry); Quality (philosophy); Quality assessment; Food science; Stability (learning theory); Chemistry; Biotechnology; Mathematics; Biology; Computer science; Chromatography; Machine learning; Engineering; Evaluation methods; Physics; Reliability engineering","authors":[{"name":"Neha Sharma","is_ca":true},{"name":"Nushrat Yeasmen","is_ca":true},{"name":"Valérie Orsat","is_ca":true}],"retraction":null,"screen_n_in":null,"score":{"opus":0.06299326660559498,"gpt":0.2892747880889271,"spread":0.2262815214833321,"validation_status":"score_only:v0-immature-baseline"},"prediction":{"model_version":"metacan-v3-hybrid-931329e0061c","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0002310385,0.0004346116,0.0003152204,0.0003276474,0.0001892818,0.0002546036,0.0001344659,0.0003093973,0.0005493595],"category_scores_gemma":[0.0002333829,0.0001330046,0.0003483385,0.0003248302,0.0001384209,0.0002784846,0.0001963441,0.0004541246,0.0001476097],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.0001543392,"about_ca_system_score_gemma":0.0001303822,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.000751688,"about_ca_topic_score_gemma":0.001835245,"domain_scores_codex":[0.9998956,0.00001692813,0.000009518506,0.00003128711,0.00003159938,0.00001511348],"domain_scores_gemma":[0.9998721,0.00002143493,0.00003937558,0.000009094977,0.00004187673,0.00001621135],"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":[0.0000890135,0.000009758191,0.0001623607,0.00005088997,0.000009439796,0.00002928603,0.00001909687,0.00002433454,0.9984169,0.000009751408,0.00001066009,0.001168592],"study_design_scores_gemma":[0.000007043652,0.0003600123,0.009646915,0.00001217459,0.0000571452,0.000151329,0.00004915145,0.000344752,0.9880486,0.00001638532,0.001294529,0.00001192987],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9919387,0.003186022,0.003977956,0.00004465311,0.00002228645,0.00003478593,0.0002932009,0.00002739988,0.0004750718],"genre_scores_gemma":[0.9812774,0.002771647,0.01208426,0.00009694594,0.00001400476,0.00008614068,0.0007512805,0.00004208941,0.002876114],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.000751688,"threshold_uncertainty_score":0.00183773,"prediction_status":"machine_predicted_unvalidated"},"labels":[],"label_agreement":null},{"id":"W4402603733","doi":"10.1016/j.fbio.2024.105124","title":"Valorization of berry pomace for extraction of polyphenol compounds and its co-encapsulation with probiotic bacteria","year":2024,"lang":"en","type":"article","venue":"Food Bioscience","topic":"Microencapsulation and Drying Processes","field":"Agricultural and Biological Sciences","cited_by":20,"is_retracted":false,"has_abstract":false,"routes":{"ca_aff":false,"ca_fund":true,"ca_venue":false,"about_ca":false},"ca_institutions":"","funders":"Saskatchewan Pulse Growers; Ministry of Agriculture - Saskatchewan","keywords":"Pomace; Polyphenol; Chemistry; Food science; Probiotic; Berry; Bacteria; Encapsulation (networking); Botany; Organic chemistry; Biology; Antioxidant","authors":[{"name":"Poorva Sharma","is_ca":false},{"name":"Michael T. Nickerson","is_ca":false},{"name":"Darren R. Korber","is_ca":false}],"retraction":null,"screen_n_in":null,"score":{"opus":0.02728869065564287,"gpt":0.2596523179706576,"spread":0.2323636273150147,"validation_status":"score_only:v0-immature-baseline"},"prediction":{"model_version":"metacan-v3-hybrid-931329e0061c","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0001020729,0.0003419722,0.0001654088,0.0001257468,0.0001565865,0.0001853464,0.000122305,0.0001805404,0.0009317522],"category_scores_gemma":[0.0001045427,0.0001023504,0.0002644251,0.0001407241,0.0001154443,0.0002060777,0.0001815721,0.000375782,0.0001947825],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.0001412403,"about_ca_system_score_gemma":0.0001646382,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.0006803436,"about_ca_topic_score_gemma":0.002006338,"domain_scores_codex":[0.9999411,0.000005896431,0.000003173484,0.00001476699,0.00001667382,0.00001830297],"domain_scores_gemma":[0.9999679,0.00000675135,0.000008096229,0.000003354406,0.000005600627,0.000008290613],"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":[0.00004536871,0.000006526116,0.00004816375,0.00003523352,0.000005075202,0.00002762579,0.00001023816,0.00004914827,0.9989122,0.00003400028,0.0000121004,0.000814242],"study_design_scores_gemma":[0.000002855383,0.00004838532,0.0007403585,0.000003028264,0.000007026712,0.00003082949,0.000009758479,0.0001860597,0.9982445,0.00000934232,0.0007146455,0.00000315526],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9936684,0.001036151,0.003679793,0.00004629428,0.00003319097,0.00002263876,0.0001426219,0.00003023695,0.00134081],"genre_scores_gemma":[0.9927886,0.0006039818,0.003113015,0.00003334094,0.000005823456,0.00001457872,0.0001661435,0.0000225167,0.003252043],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.0009317522,"threshold_uncertainty_score":0.003116965,"prediction_status":"machine_predicted_unvalidated"},"labels":[],"label_agreement":null},{"id":"W4399517871","doi":"10.1016/j.fbio.2024.104524","title":"Angiotensin-I-converting enzyme and renin inhibitions by antioxidant shrimp shell protein hydrolysate and ultrafiltration peptide fractions","year":2024,"lang":"en","type":"article","venue":"Food Bioscience","topic":"Protein Hydrolysis and Bioactive Peptides","field":"Biochemistry, Genetics and Molecular Biology","cited_by":20,"is_retracted":false,"has_abstract":false,"routes":{"ca_aff":true,"ca_fund":false,"ca_venue":false,"about_ca":false},"ca_institutions":"University of Manitoba","funders":"","keywords":"Hydrolysate; Ultrafiltration (renal); Shrimp; Chemistry; Renin–angiotensin system; Antioxidant; Food science; Enzyme; Peptide; Biochemistry; Endocrinology; Fishery; Biology; Hydrolysis","authors":[{"name":"Avtar Singh","is_ca":false},{"name":"Deepak Kadam","is_ca":true},{"name":"Akanksha R. Gautam","is_ca":false},{"name":"Kannan R. R. Rengasamy","is_ca":false},{"name":"Rotimi E. Aluko","is_ca":true},{"name":"Soottawat Benjakul","is_ca":false}],"retraction":null,"screen_n_in":null,"score":{"opus":0.008073787934709779,"gpt":0.2249936693311156,"spread":0.2169198813964058,"validation_status":"score_only:v0-immature-baseline"},"prediction":{"model_version":"metacan-v3-hybrid-931329e0061c","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0003170285,0.0005209675,0.0003056335,0.0001697877,0.0001907924,0.0003678839,0.0002219935,0.0002280594,0.001682505],"category_scores_gemma":[0.0002859162,0.0001684265,0.00031857,0.0002140099,0.0002995518,0.0002752222,0.0001327104,0.0008867097,0.000214092],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.0002566347,"about_ca_system_score_gemma":0.000348885,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.001216542,"about_ca_topic_score_gemma":0.001407025,"domain_scores_codex":[0.9998077,0.00002570462,0.00002528338,0.00003491813,0.00003666399,0.00006975635],"domain_scores_gemma":[0.9997692,0.00007272662,0.00005292786,0.00002642798,0.00002852332,0.00005034048],"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":[0.001411459,0.0001384515,0.0002848952,0.00004067606,0.00001637379,0.00004048191,0.00003397374,0.0001170372,0.9963619,0.00008168723,0.00003732204,0.001435798],"study_design_scores_gemma":[0.00003700626,0.0004017194,0.003188831,0.000003035234,0.00001412876,0.00004309454,0.00001762943,0.0005640238,0.9954189,0.00002647299,0.0002815331,0.000003586299],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9974104,0.0005021707,0.001181533,0.00004739779,0.0000375932,0.00001352682,0.000131585,0.00002386918,0.0006518782],"genre_scores_gemma":[0.9938546,0.0005047031,0.001982073,0.00007715634,0.00002511066,0.000021981,0.0005010083,0.00002507689,0.003008379],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.001682505,"threshold_uncertainty_score":0.005628586,"prediction_status":"machine_predicted_unvalidated"},"labels":[],"label_agreement":null},{"id":"W4399332854","doi":"10.1016/j.fbio.2024.104490","title":"Drying technologies of novel food resources for future foods: Progress, challenges and application prospects","year":2024,"lang":"en","type":"article","venue":"Food Bioscience","topic":"Food Industry and Aquatic Biology","field":"Agricultural and Biological Sciences","cited_by":20,"is_retracted":false,"has_abstract":false,"routes":{"ca_aff":true,"ca_fund":false,"ca_venue":false,"about_ca":false},"ca_institutions":"McGill University","funders":"","keywords":"Business; Environmental science; Food science; Natural resource economics; Environmental economics; Chemistry; Economics","authors":[{"name":"Qing Guo","is_ca":false},{"name":"Min Zhang","is_ca":false},{"name":"Arun S. Mujumdar","is_ca":true},{"name":"Dongxing Yu","is_ca":false}],"retraction":null,"screen_n_in":null,"score":{"opus":0.03867689643068542,"gpt":0.2437944603429407,"spread":0.2051175639122553,"validation_status":"score_only:v0-immature-baseline"},"prediction":{"model_version":"metacan-v3-hybrid-931329e0061c","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.002242528,0.0005674817,0.0005695831,0.0006587523,0.0004002431,0.002002132,0.0008176971,0.001177021,0.003890999],"category_scores_gemma":[0.0008798682,0.0001729738,0.0004805156,0.000968349,0.001058677,0.00331292,0.0008052802,0.001207224,0.0008981173],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.0006159466,"about_ca_system_score_gemma":0.000900741,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.0006020924,"about_ca_topic_score_gemma":0.001141177,"domain_scores_codex":[0.9995974,0.00007893465,0.00002336729,0.00009898149,0.0001439615,0.00005738769],"domain_scores_gemma":[0.9991193,0.0003976343,0.0001159901,0.00006519242,0.0002229824,0.00007890067],"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":[0.0002359166,0.0002919409,0.003706135,0.004548267,0.00006321519,0.0002239312,0.0004024217,0.002008724,0.2130547,0.02590474,0.008641234,0.7409187],"study_design_scores_gemma":[0.00004828626,0.001236337,0.01160285,0.001622544,0.0002001191,0.001790151,0.003594105,0.01076455,0.2649837,0.04777808,0.6562425,0.0001366011],"study_design_candidate":"not_applicable","study_design_consensus":null,"genre_codex":"review","genre_gemma":"review","genre_scores_codex":[0.0828728,0.8405526,0.04747896,0.01205508,0.0009507097,0.00006657813,0.0002424392,0.000193709,0.01558727],"genre_scores_gemma":[0.2227843,0.7062452,0.05691799,0.001799487,0.001137792,0.00008667532,0.0005737208,0.00009189342,0.01036292],"genre_candidate":"review","genre_consensus":"review","teacher_disagreement_score":0.003890999,"threshold_uncertainty_score":0.01301664,"prediction_status":"machine_predicted_unvalidated"},"labels":[],"label_agreement":null},{"id":"W4393256319","doi":"10.1016/j.fbio.2024.103970","title":"Fiber and nanofiber based edible packaging for enhancing the shelf life of food: A review","year":2024,"lang":"en","type":"review","venue":"Food Bioscience","topic":"Nanocomposite Films for Food Packaging","field":"Materials Science","cited_by":19,"is_retracted":false,"has_abstract":false,"routes":{"ca_aff":true,"ca_fund":false,"ca_venue":false,"about_ca":false},"ca_institutions":"University of British Columbia","funders":"","keywords":"Shelf life; Nanofiber; Fiber; Food packaging; Business; Food science; Materials science; Composite material; Chemistry","authors":[{"name":"Manisha Joshi","is_ca":false},{"name":"Krishna Aayush","is_ca":true},{"name":"Kanika Sharma","is_ca":false},{"name":"Ipsheta Bose","is_ca":false},{"name":"Asma Ashraf Khan","is_ca":false},{"name":"Maria Atanassova","is_ca":false},{"name":"Tianxi Yang","is_ca":true},{"name":"Otilia Cristina Murariu","is_ca":true},{"name":"Somesh Sharma","is_ca":false},{"name":"Gianluca Caruso","is_ca":false}],"retraction":null,"screen_n_in":null,"score":{"opus":0.0437024194661049,"gpt":0.3173465120294606,"spread":0.2736440925633557,"validation_status":"score_only:v0-immature-baseline"},"prediction":{"model_version":"metacan-v3-hybrid-931329e0061c","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0004036418,0.0009675836,0.0009000967,0.001881444,0.000201261,0.0007468268,0.0005477421,0.0009064391,0.002437019],"category_scores_gemma":[0.0003195224,0.0002897495,0.0003964197,0.001818014,0.0002574862,0.001106407,0.0004737515,0.0009984646,0.0008312237],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.0003262699,"about_ca_system_score_gemma":0.0006890459,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.000807082,"about_ca_topic_score_gemma":0.002098134,"domain_scores_codex":[0.9998978,0.000009793134,0.000009964207,0.00002386112,0.00004479989,0.0000136192],"domain_scores_gemma":[0.999837,0.00007112158,0.0000347666,0.000003807813,0.00003886912,0.00001436245],"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":[0.00008071146,0.0001306049,0.0001369566,0.03441638,0.0001113405,0.0002713283,0.00006384509,0.0003911939,0.01713964,0.003402611,0.01725037,0.9266049],"study_design_scores_gemma":[0.0000179178,0.0002297023,0.0007866833,0.004835218,0.0002125073,0.0009701916,0.00007041149,0.0001795762,0.005781793,0.001139239,0.9857436,0.00003314257],"study_design_candidate":"not_applicable","study_design_consensus":null,"genre_codex":"review","genre_gemma":"review","genre_scores_codex":[0.0002913762,0.998492,0.0001725106,0.0001149777,0.0001478289,0.00000522389,0.00001652009,0.000005228475,0.0007542847],"genre_scores_gemma":[0.001031747,0.9977475,0.0002803621,0.0001046481,0.00007997225,0.000005833336,0.00001751604,0.000001110457,0.0007313475],"genre_candidate":"review","genre_consensus":"review","teacher_disagreement_score":0.002437019,"threshold_uncertainty_score":0.008152664,"prediction_status":"machine_predicted_unvalidated"},"labels":[],"label_agreement":null},{"id":"W4387641200","doi":"10.1016/j.fbio.2023.103260","title":"Advanced separation of phytochemical and bioactive attributes from various morphological components of sugar maple (Acer saccharum) tree","year":2023,"lang":"en","type":"article","venue":"Food Bioscience","topic":"Plant-Derived Bioactive Compounds","field":"Chemistry","cited_by":19,"is_retracted":false,"has_abstract":false,"routes":{"ca_aff":true,"ca_fund":true,"ca_venue":false,"about_ca":false},"ca_institutions":"McGill University","funders":"Natural Sciences and Engineering Research Council of Canada; Fonds de recherche du Québec – Nature et technologies; Islamic Development Bank","keywords":"Maple; Sugar; Chemistry; Phytochemical; Extraction (chemistry); Food science; Bark (sound); Botany; Preservative; Ingredient; Antioxidant; Horticulture; Organic chemistry; Biology; Biochemistry","authors":[{"name":"Nushrat Yeasmen","is_ca":true},{"name":"Valérie Orsat","is_ca":true}],"retraction":null,"screen_n_in":null,"score":{"opus":0.03968841694388902,"gpt":0.2729451410970978,"spread":0.2332567241532088,"validation_status":"score_only:v0-immature-baseline"},"prediction":{"model_version":"metacan-v3-hybrid-931329e0061c","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00006798989,0.0004046622,0.0001556896,0.0004473886,0.0001949928,0.0002470863,0.0001200618,0.0001648069,0.0009310454],"category_scores_gemma":[0.00008849208,0.00009452506,0.000184384,0.0003638767,0.0001460152,0.0002761821,0.0001874428,0.0005906879,0.000252042],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.0001035726,"about_ca_system_score_gemma":0.0002699371,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.001208907,"about_ca_topic_score_gemma":0.002252646,"domain_scores_codex":[0.9999599,0.000004047612,0.000001523126,0.000008101949,0.00001216759,0.00001420647],"domain_scores_gemma":[0.9999436,0.000008984629,0.000007479704,0.000003000678,0.00001480418,0.00002211947],"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":[0.00007007194,0.00001102014,0.0001687049,0.00001993186,0.000004446199,0.0000407561,0.00001322603,0.00002260282,0.9977704,0.00005395075,0.00001570937,0.001809137],"study_design_scores_gemma":[0.00001341257,0.0002268958,0.03157986,0.00001025105,0.00004565829,0.0002559185,0.0001025802,0.0007625233,0.9630273,0.0001166199,0.003845379,0.00001351864],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9873486,0.002217423,0.006642283,0.0000872377,0.00003487085,0.00003795735,0.0004107589,0.00004337736,0.003177559],"genre_scores_gemma":[0.9857992,0.001443856,0.005831967,0.000116438,0.00002660775,0.00002859641,0.0009642311,0.00002207529,0.005767101],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.001208907,"threshold_uncertainty_score":0.0031147,"prediction_status":"machine_predicted_unvalidated"},"labels":[],"label_agreement":null},{"id":"W4401946134","doi":"10.1016/j.fbio.2024.105014","title":"Dielectric barrier discharge cold plasma alleviated the immunoreactivity of egg white proteins with improved digestibility and functional properties","year":2024,"lang":"en","type":"article","venue":"Food Bioscience","topic":"Food Allergy and Anaphylaxis Research","field":"Medicine","cited_by":19,"is_retracted":false,"has_abstract":true,"routes":{"ca_aff":true,"ca_fund":false,"ca_venue":false,"about_ca":false},"ca_institutions":"McGill University","funders":"Fundamental Research Funds for the Central Universities; National Key Research and Development Program of China; Key Technologies Research and Development Program; Natural Science Foundation of Jiangsu Province; National Natural Science Foundation of China","keywords":"Egg white; Chemistry; In vitro; Dielectric barrier discharge; Protein tertiary structure; Peptide; Biophysics; Amino acid; Protein secondary structure; Food science; Biochemistry; Biology","authors":[{"name":"Lili Zhang","is_ca":false},{"name":"Yue Wang","is_ca":false},{"name":"Jinlong Zhao","is_ca":false},{"name":"Yuxin Wang","is_ca":false},{"name":"Xiaowei Sheng","is_ca":false},{"name":"Youfa Wang","is_ca":false},{"name":"Jialu Shi","is_ca":false},{"name":"Vijaya Raghavan","is_ca":true},{"name":"Jin Wang","is_ca":false}],"retraction":null,"screen_n_in":null,"score":{"opus":0.02216031691835087,"gpt":0.2369163881228995,"spread":0.2147560712045486,"validation_status":"score_only:v0-immature-baseline"},"prediction":{"model_version":"metacan-v3-hybrid-931329e0061c","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0001647998,0.0003801534,0.0003110535,0.0001397152,0.000107775,0.0001730577,0.0001722702,0.0003688578,0.0009056195],"category_scores_gemma":[0.0001713397,0.00009579316,0.0003756298,0.00009807022,0.0001815243,0.0002322407,0.0002083176,0.0005283338,0.0001688278],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.00009378462,"about_ca_system_score_gemma":0.0001025915,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.0003559965,"about_ca_topic_score_gemma":0.0003182868,"domain_scores_codex":[0.9998873,0.00001911101,0.000008932921,0.00002181143,0.00003830735,0.00002449378],"domain_scores_gemma":[0.9999321,0.0000105159,0.00002033826,0.000005753436,0.00002195304,0.000009343631],"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":[0.0002141737,0.00002912481,0.0001128724,0.00008055018,0.000008629332,0.00006506874,0.0000133508,0.00002299918,0.9973407,0.00001941126,0.00004420964,0.002048799],"study_design_scores_gemma":[0.00003204563,0.000944573,0.004801143,0.000009415021,0.00003733585,0.0004274271,0.00003500935,0.0006085431,0.9903234,0.00004932554,0.002724548,0.000007375733],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9909717,0.00328547,0.004696232,0.000157324,0.0000602533,0.00003202819,0.00009883561,0.00005524036,0.0006429949],"genre_scores_gemma":[0.9927133,0.001568047,0.002718447,0.0002111556,0.00003325283,0.00004280442,0.0002299556,0.00003047958,0.002452496],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.0009056195,"threshold_uncertainty_score":0.003029644,"prediction_status":"machine_predicted_unvalidated"},"labels":[],"label_agreement":null},{"id":"W4388103960","doi":"10.1016/j.fbio.2023.103294","title":"Guava processing waste: Biological activity profile of a natural and sustainable source of phenolic antioxidants","year":2023,"lang":"en","type":"article","venue":"Food Bioscience","topic":"Phytochemicals and Antioxidant Activities","field":"Medicine","cited_by":18,"is_retracted":false,"has_abstract":false,"routes":{"ca_aff":true,"ca_fund":true,"ca_venue":false,"about_ca":false},"ca_institutions":"Memorial University of Newfoundland","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Gallic acid; Chemistry; Ellagic acid; Psidium; Food science; Nutraceutical; Pulp (tooth); Phenols; Antioxidant; Polyphenol; Ingredient; Vanillic acid; Functional food; Organic chemistry; Botany; Biology","authors":[{"name":"Renan Danielski","is_ca":true},{"name":"Fereidoon Shahidi","is_ca":true}],"retraction":null,"screen_n_in":null,"score":{"opus":0.0252967670380169,"gpt":0.2757090908973006,"spread":0.2504123238592836,"validation_status":"score_only:v0-immature-baseline"},"prediction":{"model_version":"metacan-v3-hybrid-931329e0061c","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0001082547,0.0002782962,0.0002758374,0.0006143987,0.0002829765,0.0004080178,0.0001158626,0.0003774697,0.001101499],"category_scores_gemma":[0.0002514899,0.0001021851,0.000287679,0.0005565446,0.0001495427,0.0002325478,0.0002449579,0.0003235395,0.0002905041],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.0001351243,"about_ca_system_score_gemma":0.0003654985,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.001209735,"about_ca_topic_score_gemma":0.002209246,"domain_scores_codex":[0.9998593,0.00001799855,0.00001223686,0.00002582143,0.00004768194,0.00003691683],"domain_scores_gemma":[0.9998698,0.00002493838,0.00001673284,0.00001067491,0.00004954526,0.00002821515],"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":[0.0004395917,0.00005579759,0.002948462,0.00009925903,0.0000180181,0.0001328572,0.00006682411,0.0001250349,0.9917182,0.00008606431,0.00004099022,0.004268952],"study_design_scores_gemma":[0.000008598116,0.000824413,0.03667227,0.00003930906,0.00006996986,0.0004243459,0.0002838532,0.0006654199,0.9580234,0.0001558324,0.002817024,0.00001560447],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9956034,0.001224709,0.001064241,0.00003898671,0.0000132018,0.00001351598,0.0004725287,0.0000179649,0.001551395],"genre_scores_gemma":[0.996087,0.0006193597,0.0008020443,0.00003837101,0.000005518124,0.00001172676,0.0007312983,0.00001085854,0.001693959],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.001209735,"threshold_uncertainty_score":0.003684878,"prediction_status":"machine_predicted_unvalidated"},"labels":[],"label_agreement":null},{"id":"W4386270606","doi":"10.1016/j.fbio.2023.103091","title":"Evaluation of antioxidant, antimicrobial and bacterial labeling capacities of four plant byproduct carbon dots","year":2023,"lang":"en","type":"article","venue":"Food Bioscience","topic":"Carbon and Quantum Dots Applications","field":"Materials Science","cited_by":17,"is_retracted":false,"has_abstract":false,"routes":{"ca_aff":true,"ca_fund":false,"ca_venue":false,"about_ca":false},"ca_institutions":"McGill University","funders":"National Key Research and Development Program of China Stem Cell and Translational Research; National Key Research and Development Program of China; Higher Education Discipline Innovation Project; Government of Jiangsu Province","keywords":"Fluorescence; Fourier transform infrared spectroscopy; Chemistry; DPPH; Thermogravimetric analysis; Carbon fibers; Particle size; Nuclear chemistry; Fluorescence spectroscopy; Antimicrobial; Antioxidant; Antibacterial activity; Nanotechnology; Materials science; Chemical engineering; Organic chemistry; Bacteria; Biology","authors":[{"name":"Qi Yu","is_ca":false},{"name":"Min Zhang","is_ca":false},{"name":"Arun S. Mujumdar","is_ca":true},{"name":"Min Huang","is_ca":false}],"retraction":null,"screen_n_in":null,"score":{"opus":0.07053499842477816,"gpt":0.2733716267475728,"spread":0.2028366283227946,"validation_status":"score_only:v0-immature-baseline"},"prediction":{"model_version":"metacan-v3-hybrid-931329e0061c","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0002450235,0.0002876993,0.0001292565,0.000203656,0.0001239779,0.0001706714,0.0001843646,0.0004847294,0.0007764102],"category_scores_gemma":[0.0002648114,0.0001040201,0.0001647781,0.000190761,0.0001501364,0.0002037383,0.0001277172,0.0002248709,0.0001237717],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.0001723976,"about_ca_system_score_gemma":0.0001081478,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.0004868312,"about_ca_topic_score_gemma":0.0008714757,"domain_scores_codex":[0.9998589,0.00002552796,0.000008533778,0.00003863771,0.00004229181,0.00002600771],"domain_scores_gemma":[0.9997817,0.0000635172,0.00003264055,0.00002140836,0.00007616149,0.00002456771],"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":[0.00005927353,0.00001019383,0.00006778294,0.00002629527,0.000002604178,0.00001225413,0.00001127204,0.00006547681,0.9989433,0.00004945971,0.00001109299,0.0007409821],"study_design_scores_gemma":[0.000002181159,0.0001201056,0.0002781717,0.000001505486,0.000004769932,0.000009056999,0.000005545003,0.0004345159,0.9988621,0.000007349061,0.0002728052,0.000001890376],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9972355,0.0003097943,0.001580757,0.000025203,0.00001059802,0.00001584868,0.00008386894,0.00002299254,0.0007154687],"genre_scores_gemma":[0.995018,0.0002914269,0.003027513,0.00001972546,0.000002862072,0.0000206263,0.0001812626,0.0000104609,0.001428072],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.0007764102,"threshold_uncertainty_score":0.002597332,"prediction_status":"machine_predicted_unvalidated"},"labels":[],"label_agreement":null},{"id":"W2803789846","doi":"10.1016/j.fbio.2018.05.008","title":"The effects of protein-phenolic interactions in wheat protein fractions on allergenicity, antioxidant activity and the inhibitory activity of angiotensin I-converting enzyme (ACE)","year":2018,"lang":"en","type":"article","venue":"Food Bioscience","topic":"Protein Hydrolysis and Bioactive Peptides","field":"Biochemistry, Genetics and Molecular Biology","cited_by":17,"is_retracted":false,"has_abstract":false,"routes":{"ca_aff":true,"ca_fund":false,"ca_venue":false,"about_ca":false},"ca_institutions":"McGill University","funders":"Jordan University of Science and Technology","keywords":"Glutelin; Prolamin; Chemistry; Antioxidant; Globulin; Food science; Biochemistry; Enzyme; Angiotensin-converting enzyme; Albumin; Storage protein; Endocrinology; Biology","authors":[{"name":"Sana Gammoh","is_ca":false},{"name":"Muhammad H. Alu’datt","is_ca":false},{"name":"Mohammad N. Alhamad","is_ca":false},{"name":"Taha Rababah","is_ca":false},{"name":"Majdi Al‐Mahasneh","is_ca":false},{"name":"Ahmad Qasaimeh","is_ca":false},{"name":"Ayman Johargy","is_ca":false},{"name":"Stan Kubow","is_ca":true},{"name":"Neveen M. Hussein","is_ca":false}],"retraction":null,"screen_n_in":null,"score":{"opus":0.00938770069754801,"gpt":0.2485101506190229,"spread":0.2391224499214749,"validation_status":"score_only:v0-immature-baseline"},"prediction":{"model_version":"metacan-v3-hybrid-931329e0061c","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0002434997,0.0004468124,0.0002016949,0.0001461605,0.0002728842,0.0002842471,0.000160808,0.0002493759,0.001347482],"category_scores_gemma":[0.0002252103,0.0001608017,0.0003214166,0.0002286111,0.000282615,0.0003497064,0.0001544698,0.0004754875,0.0002049866],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.0002073152,"about_ca_system_score_gemma":0.0001919698,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.000832912,"about_ca_topic_score_gemma":0.001220214,"domain_scores_codex":[0.9998229,0.00005133088,0.00001134833,0.00003103685,0.0000187489,0.00006470694],"domain_scores_gemma":[0.9997953,0.00005986114,0.00004430648,0.00001516331,0.00002579366,0.00005970202],"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":[0.002761933,0.0001702013,0.0009403813,0.00006063162,0.00005738138,0.00005000609,0.00004266476,0.0001023426,0.9939675,0.00006059785,0.00002497903,0.001761471],"study_design_scores_gemma":[0.00003673015,0.001092601,0.0175772,0.000005585287,0.00008943732,0.00008692272,0.0000551784,0.0004420783,0.979965,0.0000557461,0.0005868346,0.000006724984],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9984534,0.0008465398,0.000291941,0.0000258128,0.00001167009,0.000005354494,0.00006152335,0.000003967637,0.0002997873],"genre_scores_gemma":[0.9987325,0.0002283552,0.0002186735,0.00002433543,0.000009186755,0.000004447367,0.0001134154,0.000005101578,0.0006639595],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.001347482,"threshold_uncertainty_score":0.00450778,"prediction_status":"machine_predicted_unvalidated"},"labels":[],"label_agreement":null},{"id":"W4409195548","doi":"10.1016/j.fbio.2025.106531","title":"Ultrasonic extraction of protein from whole navy bean flour: A comparative study on structure, functionality and amino acid profile","year":2025,"lang":"en","type":"article","venue":"Food Bioscience","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":17,"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":"Navy; Ultrasonic sensor; Extraction (chemistry); Chemistry; Amino acid; Food science; Chromatography; Biochemistry; Acoustics; Physics; Geography","authors":[{"name":"Md. Junaeid Khan","is_ca":true},{"name":"Amanat Ali","is_ca":true},{"name":"Annamalai Manickavasagan","is_ca":true}],"retraction":null,"screen_n_in":null,"score":{"opus":0.04482357479818572,"gpt":0.2809636232197534,"spread":0.2361400484215677,"validation_status":"score_only:v0-immature-baseline"},"prediction":{"model_version":"metacan-v3-hybrid-931329e0061c","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0001856952,0.0002730799,0.0002592499,0.0002471805,0.0001134001,0.0001822279,0.0001148044,0.000171975,0.0002947699],"category_scores_gemma":[0.0002085555,0.00008670578,0.0002436597,0.0003319311,0.0001586896,0.0002222158,0.0001294559,0.0002193222,0.0001276327],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.0001689644,"about_ca_system_score_gemma":0.0001174104,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.00101898,"about_ca_topic_score_gemma":0.00114065,"domain_scores_codex":[0.9998806,0.00001611721,0.00001225462,0.00002694192,0.00004364156,0.00002048885],"domain_scores_gemma":[0.9999123,0.00001807245,0.00002145042,0.000004907612,0.00003151985,0.00001188058],"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":[0.00004131851,0.000006021955,0.0002313113,0.00004328425,0.000003189288,0.00002577212,0.0000184013,0.00001802557,0.9981136,0.000009002874,0.000007527954,0.001482585],"study_design_scores_gemma":[0.000004884438,0.0003053809,0.01957108,0.000009760015,0.00004047525,0.0004461437,0.00007004182,0.0008391883,0.9764752,0.00003022257,0.002196326,0.00001115849],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9907886,0.003249728,0.005080026,0.00005080413,0.00001215352,0.00001792324,0.0001600427,0.00002519055,0.0006154868],"genre_scores_gemma":[0.9874642,0.002823193,0.006729647,0.00007175127,0.0000133186,0.0000293383,0.0009302105,0.00003723458,0.001901202],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.00101898,"threshold_uncertainty_score":0.002026141,"prediction_status":"machine_predicted_unvalidated"},"labels":[],"label_agreement":null},{"id":"W4395041814","doi":"10.1016/j.fbio.2024.104179","title":"Determination of bisphenols in food and its contact materials migration by magnetic solid-phase extraction coupled with LC-MS/MS","year":2024,"lang":"en","type":"article","venue":"Food Bioscience","topic":"Analytical chemistry methods development","field":"Chemistry","cited_by":16,"is_retracted":false,"has_abstract":false,"routes":{"ca_aff":true,"ca_fund":false,"ca_venue":false,"about_ca":false},"ca_institutions":"Toronto Metropolitan University; University of Toronto","funders":"National Natural Science Foundation of China","keywords":"Solid phase extraction; Extraction (chemistry); Chromatography; Chemistry; Food packaging; Food contact materials; Sample preparation; Food science","authors":[{"name":"Cheng Yang","is_ca":false},{"name":"Yan Wang","is_ca":false},{"name":"Pei-Zhi Dong","is_ca":false},{"name":"Yanan Li","is_ca":true},{"name":"Yue–Hong Pang","is_ca":false}],"retraction":null,"screen_n_in":null,"score":{"opus":0.02230258218609287,"gpt":0.3258328085636666,"spread":0.3035302263775737,"validation_status":"score_only:v0-immature-baseline"},"prediction":{"model_version":"metacan-v3-hybrid-931329e0061c","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0002073625,0.0007549011,0.0002752536,0.0007118182,0.0005134436,0.0003612014,0.0002988261,0.0005399117,0.001400284],"category_scores_gemma":[0.0003538049,0.000318591,0.000274789,0.0004585872,0.0002942588,0.000356692,0.0002946825,0.0004939504,0.0008437125],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.0003526473,"about_ca_system_score_gemma":0.000517767,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.001412862,"about_ca_topic_score_gemma":0.002897317,"domain_scores_codex":[0.9996446,0.00004150472,0.00001650169,0.000114003,0.0001431688,0.00004024709],"domain_scores_gemma":[0.9998505,0.00003195177,0.00002626439,0.0000115614,0.0000637424,0.00001598986],"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":[0.000153803,0.0000360209,0.0005639719,0.00006517425,0.00001721454,0.00003634093,0.00002762032,0.00006070518,0.9928416,0.00008597293,0.00008808755,0.006023536],"study_design_scores_gemma":[0.000007126342,0.0001482777,0.003781404,0.00001059925,0.00002731084,0.0001463339,0.0000313069,0.001255132,0.9910129,0.0001144318,0.003453537,0.00001177748],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"methods","genre_scores_codex":[0.9161707,0.005458306,0.06760426,0.0002337529,0.0002429501,0.0002298881,0.001683213,0.0008532659,0.007523837],"genre_scores_gemma":[0.8999577,0.004101077,0.07682342,0.000619655,0.00008760962,0.0004997278,0.001463216,0.0001522936,0.01629521],"genre_candidate":"methods","genre_consensus":null,"teacher_disagreement_score":0.001412862,"threshold_uncertainty_score":0.004684448,"prediction_status":"machine_predicted_unvalidated"},"labels":[],"label_agreement":null},{"id":"W4390563005","doi":"10.1016/j.fbio.2024.103574","title":"Incorporating soy protein hydrolysate and temperature-induced gelling polysaccharide as partial egg replacements for enhanced texture in sponge cake","year":2024,"lang":"en","type":"article","venue":"Food Bioscience","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":16,"is_retracted":false,"has_abstract":false,"routes":{"ca_aff":true,"ca_fund":false,"ca_venue":false,"about_ca":false},"ca_institutions":"University of Guelph","funders":"National Natural Science Foundation of China","keywords":"Soy protein; Hydrolysate; Chemistry; Food science; Polysaccharide; Sponge; Rheology; Papain; Egg white; Chromatography; Hydrolysis; Materials science; Botany; Biochemistry; Composite material; Biology","authors":[{"name":"Guijiang Liang","is_ca":false},{"name":"Wenpu Chen","is_ca":false},{"name":"Xiaomin Zhang","is_ca":false},{"name":"Maomao Zeng","is_ca":false},{"name":"Fang Qin","is_ca":false},{"name":"Zhiyong He","is_ca":false},{"name":"H. Douglas Goff","is_ca":true},{"name":"Jie Chen","is_ca":false},{"name":"Zhaojun Wang","is_ca":false}],"retraction":null,"screen_n_in":null,"score":{"opus":0.02483056250557076,"gpt":0.2560596449507042,"spread":0.2312290824451334,"validation_status":"score_only:v0-immature-baseline"},"prediction":{"model_version":"metacan-v3-hybrid-931329e0061c","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0001132514,0.0002167052,0.0001821173,0.0001860559,0.0001185572,0.0002790707,0.0001911045,0.0002192041,0.000683348],"category_scores_gemma":[0.0001700753,0.0001269695,0.0002759873,0.0001590829,0.0001735422,0.0002123102,0.0001834745,0.0003859483,0.000150754],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.0001936543,"about_ca_system_score_gemma":0.0001878023,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.001090473,"about_ca_topic_score_gemma":0.002524973,"domain_scores_codex":[0.9999391,0.000007717792,0.000005352177,0.00001232542,0.00001550124,0.00001998029],"domain_scores_gemma":[0.9998822,0.0000158046,0.00003247358,0.00001003525,0.00002069522,0.00003876026],"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":[0.00007828229,0.00001273096,0.00005019459,0.00002583673,0.000004230064,0.00002758798,0.000007288947,0.00007524229,0.9991856,0.00001904031,0.00000884535,0.0005050584],"study_design_scores_gemma":[0.00001651391,0.0002092347,0.001588126,0.000004750131,0.00001906564,0.00004007991,0.00001490053,0.0006578372,0.9968401,0.000006732767,0.0005948664,0.000007794967],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9986099,0.0002122971,0.0007359899,0.00001690649,0.00001345368,0.000009420009,0.00004898943,0.00002842186,0.0003246174],"genre_scores_gemma":[0.9973895,0.0001873851,0.001432353,0.00001539605,0.00000286635,0.00000854083,0.00005913643,0.00001981892,0.0008850413],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.001090473,"threshold_uncertainty_score":0.002286017,"prediction_status":"machine_predicted_unvalidated"},"labels":[],"label_agreement":null},{"id":"W3155468166","doi":"10.1016/j.fbio.2021.101071","title":"Feruloylation of polysaccharides from cranberry and characterization of their prebiotic properties","year":2021,"lang":"en","type":"article","venue":"Food Bioscience","topic":"Microbial Metabolites in Food Biotechnology","field":"Nursing","cited_by":16,"is_retracted":false,"has_abstract":false,"routes":{"ca_aff":true,"ca_fund":true,"ca_venue":false,"about_ca":false},"ca_institutions":"McGill University","funders":"Canada Foundation for Innovation; Ministère de l'Agriculture, des Pêcheries et de l'Alimentation","keywords":"Prebiotic; Chemistry; Polysaccharide; Inulin; Bifidobacterium longum; Pomace; Food science; Biochemistry; Fermentation; Lactobacillus; Bifidobacterium","authors":[{"name":"Eugenio Spadoni Andreani","is_ca":true},{"name":"Mingqin Li","is_ca":true},{"name":"Jennifer Ronholm","is_ca":true},{"name":"Salwa Karboune","is_ca":true}],"retraction":null,"screen_n_in":null,"score":{"opus":0.02057176312241333,"gpt":0.2131888203893665,"spread":0.1926170572669532,"validation_status":"score_only:v0-immature-baseline"},"prediction":{"model_version":"metacan-v3-hybrid-931329e0061c","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0001917084,0.0003615103,0.0001670946,0.0002613156,0.0001755699,0.0001949624,0.0001550415,0.0001878395,0.0006856416],"category_scores_gemma":[0.0003397411,0.000102982,0.0003083545,0.0003278492,0.0002189877,0.000266041,0.000192202,0.0005590072,0.000161691],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.0002383223,"about_ca_system_score_gemma":0.0003400466,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.003683371,"about_ca_topic_score_gemma":0.003950257,"domain_scores_codex":[0.9999101,0.0000135037,0.000003629294,0.00001254548,0.00002057846,0.00003961456],"domain_scores_gemma":[0.9998655,0.00002455895,0.00002914898,0.00001991722,0.00002967187,0.00003111484],"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":[0.0001889978,0.00002705262,0.0002411008,0.00002337278,0.000006129236,0.00006831879,0.00004777195,0.0001004341,0.9967591,0.00008267441,0.00001586668,0.002438994],"study_design_scores_gemma":[0.000006405414,0.000132748,0.005400906,0.000007249196,0.000011264,0.0001025959,0.00004848625,0.0002046608,0.9928773,0.00002854012,0.001174307,0.000005570154],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9964938,0.0005809804,0.001700435,0.00004718099,0.000008481826,0.0000171595,0.0001440254,0.000009066581,0.0009989137],"genre_scores_gemma":[0.9941969,0.0006108198,0.002403539,0.00002865133,0.000004795465,0.00001061107,0.0005722184,0.00001571535,0.002156824],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.003683371,"threshold_uncertainty_score":0.007323861,"prediction_status":"machine_predicted_unvalidated"},"labels":[],"label_agreement":null},{"id":"W4400623809","doi":"10.1016/j.fbio.2024.104745","title":"Specific spoilage bacteria in cold chain logistics: A study on ATP-related compounds degradation in large yellow croaker (Larimichthys crocea)","year":2024,"lang":"en","type":"article","venue":"Food Bioscience","topic":"Protein Hydrolysis and Bioactive Peptides","field":"Biochemistry, Genetics and Molecular Biology","cited_by":16,"is_retracted":false,"has_abstract":false,"routes":{"ca_aff":true,"ca_fund":false,"ca_venue":false,"about_ca":false},"ca_institutions":"Ministry of Agriculture","funders":"Earmarked Fund for China Agriculture Research System; Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation; Ministry of Agriculture and Rural Affairs of the People's Republic of China; National Natural Science Foundation of China","keywords":"Food spoilage; Cold chain; Degradation (telecommunications); Bacteria; Chemistry; Food science; Microbiology; Biochemistry; Biology; Genetics; Computer science","authors":[{"name":"Bohan Chen","is_ca":false},{"name":"Tiansheng Xu","is_ca":false},{"name":"Qi Yan","is_ca":false},{"name":"Dapeng Li","is_ca":true},{"name":"Jing Xie","is_ca":true}],"retraction":null,"screen_n_in":null,"score":{"opus":0.02054170045994312,"gpt":0.2617642627938031,"spread":0.24122256233386,"validation_status":"score_only:v0-immature-baseline"},"prediction":{"model_version":"metacan-v3-hybrid-931329e0061c","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00007991376,0.0003108575,0.0002176092,0.000222689,0.0002916602,0.0002990912,0.0001668428,0.0003789058,0.0006464331],"category_scores_gemma":[0.00008106173,0.0001555899,0.0002400413,0.00010687,0.0002664413,0.000421862,0.0002290675,0.000353401,0.000244366],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.0003119147,"about_ca_system_score_gemma":0.00029403,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.004431274,"about_ca_topic_score_gemma":0.003991044,"domain_scores_codex":[0.9999245,0.000005697394,0.000003388379,0.00002904955,0.00001070832,0.00002659158],"domain_scores_gemma":[0.9999018,0.00001272532,0.00002457043,0.000006869146,0.00002176634,0.00003222402],"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":[0.0001560515,0.00004851237,0.003903518,0.00002048267,0.000004142822,0.00005812508,0.00005403761,0.00003243409,0.9944776,0.00005158149,0.00001055879,0.001182899],"study_design_scores_gemma":[0.00003126977,0.001745948,0.3608629,0.00001547255,0.00006916766,0.0007833937,0.001311077,0.002953226,0.6300426,0.0002017884,0.001960107,0.00002304196],"study_design_candidate":"observational","study_design_consensus":null,"genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9987947,0.00029059,0.0004011755,0.00002104858,0.000005244275,0.000007266962,0.00006473503,0.000004585891,0.0004106868],"genre_scores_gemma":[0.9967443,0.0001878061,0.0005317709,0.00002601154,0.000004210809,0.000009288023,0.0001419962,0.000005594926,0.002349139],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.004431274,"threshold_uncertainty_score":0.008810997,"prediction_status":"machine_predicted_unvalidated"},"labels":[],"label_agreement":null},{"id":"W4379790521","doi":"10.1016/j.fbio.2023.102838","title":"Effects of enzyme treatments on the functionality of commercial pea and pea blended protein ingredients","year":2023,"lang":"en","type":"article","venue":"Food Bioscience","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":15,"is_retracted":false,"has_abstract":false,"routes":{"ca_aff":true,"ca_fund":false,"ca_venue":false,"about_ca":false},"ca_institutions":"University of Manitoba; University of Saskatchewan","funders":"Karen C. Drayer Wildlife Health Center","keywords":"Pea protein; Papain; Pepsin; Emulsion; Chemistry; Food science; Hydrolysis; Enzyme; Biochemistry","authors":[{"name":"Yan Ran Tang","is_ca":true},{"name":"Andrea K. Stone","is_ca":true},{"name":"Y. Wang","is_ca":true},{"name":"Zahra Jafarian","is_ca":true},{"name":"Leon Zhou","is_ca":false},{"name":"Jennifer Kimmel","is_ca":false},{"name":"James D. House","is_ca":true},{"name":"Takuji Tanaka","is_ca":true},{"name":"Michael T. Nickerson","is_ca":true}],"retraction":null,"screen_n_in":null,"score":{"opus":0.03997778699775677,"gpt":0.2312838696067428,"spread":0.191306082608986,"validation_status":"score_only:v0-immature-baseline"},"prediction":{"model_version":"metacan-v3-hybrid-931329e0061c","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0002367065,0.0005383678,0.0003058763,0.0001909679,0.0001384887,0.0004543878,0.0002000465,0.0003633143,0.001942605],"category_scores_gemma":[0.0004902986,0.0001803739,0.0003249931,0.000353971,0.0002780365,0.0004146421,0.0002122754,0.0007586686,0.000276585],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.000201509,"about_ca_system_score_gemma":0.0001673156,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.0009758557,"about_ca_topic_score_gemma":0.001522411,"domain_scores_codex":[0.9997068,0.00003817499,0.00003988971,0.00007677131,0.00006364832,0.00007463482],"domain_scores_gemma":[0.999683,0.00008444225,0.00007969527,0.00002022147,0.0000684488,0.00006416938],"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":[0.0009856037,0.00008579982,0.0001973116,0.00006979608,0.00001602147,0.00004320342,0.00003422966,0.00006383019,0.9973935,0.00001855703,0.00001925246,0.001072923],"study_design_scores_gemma":[0.000009837329,0.00043289,0.003070552,0.000007067631,0.00002916033,0.00002415516,0.00003977376,0.000213288,0.9956875,0.000008446779,0.0004709414,0.000006280377],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9979057,0.0006678522,0.0003893207,0.00002742963,0.00003143219,0.00001398384,0.0002243674,0.00001722795,0.0007226756],"genre_scores_gemma":[0.9970379,0.0003138622,0.0007568639,0.00004054404,0.000005481098,0.00001401028,0.0002984046,0.00002261226,0.001510344],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.001942605,"threshold_uncertainty_score":0.006498635,"prediction_status":"machine_predicted_unvalidated"},"labels":[],"label_agreement":null},{"id":"W4393128325","doi":"10.1016/j.fbio.2024.103955","title":"Unlocking the potential of waxworm (Galleria mellonella) proteins: Extraction, fractionation, and protein quality assessment","year":2024,"lang":"en","type":"article","venue":"Food Bioscience","topic":"Insect Utilization and Effects","field":"Agricultural and Biological Sciences","cited_by":14,"is_retracted":false,"has_abstract":false,"routes":{"ca_aff":true,"ca_fund":false,"ca_venue":false,"about_ca":false},"ca_institutions":"Université Laval; Agriculture and Agri-Food Canada","funders":"University of Leeds","keywords":"Galleria mellonella; Fractionation; Extraction (chemistry); Chemistry; Chromatography; Microbiology; Biology; Biochemistry; Virulence","authors":[{"name":"Zidan Ma","is_ca":false},{"name":"Martin Mondor","is_ca":true},{"name":"Francisco M. Goycoolea","is_ca":false},{"name":"Sri Ranjani Ganji","is_ca":false},{"name":"Alan Javier Hernández‐Álvarez","is_ca":false}],"retraction":null,"screen_n_in":null,"score":{"opus":0.03176710508365903,"gpt":0.2912671387644008,"spread":0.2595000336807418,"validation_status":"score_only:v0-immature-baseline"},"prediction":{"model_version":"metacan-v3-hybrid-931329e0061c","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0008615296,0.0006279626,0.0002261118,0.0006342781,0.0004512955,0.0008601852,0.0002630905,0.0004659214,0.0004095292],"category_scores_gemma":[0.0007659277,0.0002802671,0.0003586368,0.0005234628,0.0006082243,0.0007594028,0.0005137366,0.0008389258,0.0002658163],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.0003779994,"about_ca_system_score_gemma":0.0004806948,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.001922331,"about_ca_topic_score_gemma":0.004777287,"domain_scores_codex":[0.9995708,0.00008576852,0.00003470223,0.0001028128,0.000139388,0.00006658588],"domain_scores_gemma":[0.9995947,0.00008522404,0.0001283731,0.00005134198,0.0001031223,0.00003734364],"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":[0.00008658889,0.00001141601,0.0008326863,0.00005606911,0.00001304504,0.0000218087,0.00003036418,0.00005694729,0.9968271,0.00007712032,0.00002440052,0.00196236],"study_design_scores_gemma":[0.00001008481,0.0001573227,0.0189307,0.00002059957,0.00005429864,0.0002160206,0.00007188471,0.001060316,0.9773301,0.000174089,0.001962792,0.00001173274],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9636912,0.005570644,0.02778688,0.0006076224,0.00005993482,0.00008970105,0.0006944609,0.0001270428,0.001372459],"genre_scores_gemma":[0.9335978,0.004791782,0.05580027,0.0006106824,0.00005127092,0.00009083478,0.001555002,0.0001323981,0.003370006],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.001922331,"threshold_uncertainty_score":0.004556239,"prediction_status":"machine_predicted_unvalidated"},"labels":[],"label_agreement":null},{"id":"W4392345296","doi":"10.1016/j.fbio.2024.103839","title":"Modulating fat crystallization behavior in ice cream with mono- and diglycerides: Influence on microstructure and shrinkage","year":2024,"lang":"en","type":"article","venue":"Food Bioscience","topic":"Food Chemistry and Fat Analysis","field":"Agricultural and Biological Sciences","cited_by":14,"is_retracted":false,"has_abstract":false,"routes":{"ca_aff":true,"ca_fund":false,"ca_venue":false,"about_ca":false},"ca_institutions":"University of Guelph","funders":"Natural Science Foundation of Jiangsu Province; National Natural Science Foundation of China; Scottish Funding Council","keywords":"Shrinkage; Crystallization; Microstructure; Differential scanning calorimetry; Nucleation; Ice crystals; Polarized light microscopy; Monoglyceride; Materials science; Optical microscope; Chemical engineering; Chemistry; Crystallography; Composite material; Scanning electron microscope; Organic chemistry; Thermodynamics; Optics","authors":[{"name":"Lijun Li","is_ca":false},{"name":"Ling Chen","is_ca":false},{"name":"Yixun Xia","is_ca":false},{"name":"H. Douglas Goff","is_ca":true},{"name":"Fang Zhong","is_ca":false}],"retraction":null,"screen_n_in":null,"score":{"opus":0.008688639390782656,"gpt":0.206292674876604,"spread":0.1976040354858213,"validation_status":"score_only:v0-immature-baseline"},"prediction":{"model_version":"metacan-v3-hybrid-931329e0061c","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0001611725,0.0001777038,0.0002074777,0.00007911804,0.0001582455,0.0002588868,0.0001343278,0.0001543924,0.001323609],"category_scores_gemma":[0.0003099801,0.0001240311,0.000153563,0.00009965293,0.0001898881,0.0002120109,0.000171104,0.0003809061,0.0001972625],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.0002100895,"about_ca_system_score_gemma":0.0002705439,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.001658481,"about_ca_topic_score_gemma":0.002029905,"domain_scores_codex":[0.9999146,0.00001086813,0.000005990276,0.00002134442,0.00002005004,0.00002712625],"domain_scores_gemma":[0.9998952,0.00003705222,0.00001902983,0.000006694242,0.00002074699,0.00002120984],"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":[0.0004478077,0.00003192882,0.0001859248,0.00002133362,0.000004897106,0.00002168967,0.00003056174,0.00008805906,0.9983265,0.00002568735,0.00002201804,0.0007935609],"study_design_scores_gemma":[0.00001275615,0.000100172,0.0008210993,0.000002530687,0.000007679302,0.00001367728,0.00002007568,0.0007222174,0.9980417,0.000008889265,0.0002458761,0.000003207575],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9985341,0.000199349,0.000485384,0.00002412271,0.00001461482,0.00001233484,0.00007019931,0.00001064559,0.0006492935],"genre_scores_gemma":[0.9976615,0.0003575274,0.0007467212,0.0000283506,0.000006106918,0.00001830326,0.0000725888,0.0000215752,0.001087427],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.001658481,"threshold_uncertainty_score":0.00442791,"prediction_status":"machine_predicted_unvalidated"},"labels":[],"label_agreement":null},{"id":"W4394859500","doi":"10.1016/j.fbio.2024.104050","title":"Improvement in 3D printability, rheological and mechanical properties of pea protein gels prepared by plasma activated microbubble water","year":2024,"lang":"en","type":"article","venue":"Food Bioscience","topic":"Additive Manufacturing and 3D Printing Technologies","field":"Engineering","cited_by":14,"is_retracted":false,"has_abstract":false,"routes":{"ca_aff":true,"ca_fund":true,"ca_venue":false,"about_ca":false},"ca_institutions":"University of Alberta","funders":"Natural Sciences and Engineering Research Council of Canada; Alberta Innovates","keywords":"Argon; Rheology; Dynamic mechanical analysis; Extrusion; Materials science; Chemical engineering; Viscoelasticity; Modulus; Pea protein; Composite material; Chemistry; Chromatography; Polymer; Food science; Organic chemistry","authors":[{"name":"Sreelakshmi Chembakasseri Menon","is_ca":true},{"name":"Harleen Kaur Dhaliwal","is_ca":true},{"name":"Lihui Du","is_ca":false},{"name":"Sitian Zhang","is_ca":true},{"name":"John Wolodko","is_ca":true},{"name":"Lingyun Chen","is_ca":true},{"name":"M. S. Roopesh","is_ca":true}],"retraction":null,"screen_n_in":null,"score":{"opus":0.01440306922617104,"gpt":0.1965680652318781,"spread":0.182164996005707,"validation_status":"score_only:v0-immature-baseline"},"prediction":{"model_version":"metacan-v3-hybrid-931329e0061c","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0001160054,0.0002830286,0.0001190549,0.0001830907,0.000142628,0.0002544473,0.0001406574,0.0003940512,0.0009279401],"category_scores_gemma":[0.0002181185,0.0001652585,0.0002781744,0.0001276173,0.0001367755,0.0003140051,0.0001585446,0.0004260043,0.0002298166],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.00009897985,"about_ca_system_score_gemma":0.00008463701,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.0003875572,"about_ca_topic_score_gemma":0.000722638,"domain_scores_codex":[0.9999191,0.000006420824,0.000006838779,0.00002017646,0.0000290786,0.00001846382],"domain_scores_gemma":[0.9999079,0.00002582854,0.00002446633,0.00001012462,0.00001863075,0.00001312635],"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":[0.00001482407,0.000004234222,0.00003398248,0.000009919276,0.000001208696,0.00002662499,0.0000119858,0.00005302542,0.9990876,0.000009956095,0.000008623992,0.0007381636],"study_design_scores_gemma":[0.0000020173,0.00004675662,0.001285483,0.000001185533,0.000004443885,0.00004736303,0.000008161327,0.0004856051,0.9977916,0.00001299149,0.000310918,0.000003392486],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9903776,0.0007196558,0.006981156,0.00008077167,0.00003170669,0.00001037874,0.0001738501,0.0001481287,0.001476698],"genre_scores_gemma":[0.9930535,0.0003377133,0.004046299,0.00004802385,0.000006815584,0.00001534572,0.0001461988,0.00004671485,0.002299365],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.0009279401,"threshold_uncertainty_score":0.003104329,"prediction_status":"machine_predicted_unvalidated"},"labels":[],"label_agreement":null},{"id":"W4404029040","doi":"10.1016/j.fbio.2024.105397","title":"Nutritional characteristics and physicochemical properties of ancient wheat species for food applications","year":2024,"lang":"en","type":"article","venue":"Food Bioscience","topic":"Food composition and properties","field":"Nursing","cited_by":13,"is_retracted":false,"has_abstract":true,"routes":{"ca_aff":true,"ca_fund":true,"ca_venue":false,"about_ca":false},"ca_institutions":"Health Sciences Centre; Agriculture and Agri-Food Canada; University of Manitoba","funders":"Natural Sciences and Engineering Research Council of Canada; University of Manitoba","keywords":"Food science; Chemistry","authors":[{"name":"Sathsara T. Deyalage","is_ca":true},{"name":"James D. House","is_ca":true},{"name":"Sijo Joseph Thandapilly","is_ca":true},{"name":"Maneka Malalgoda","is_ca":true}],"retraction":null,"screen_n_in":null,"score":{"opus":0.0418166221392557,"gpt":0.2506122855194757,"spread":0.20879566338022,"validation_status":"score_only:v0-immature-baseline"},"prediction":{"model_version":"metacan-v3-hybrid-931329e0061c","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0002364587,0.0003059151,0.0002336265,0.0006349985,0.0001970846,0.0004116877,0.0001522053,0.0002893269,0.0008496969],"category_scores_gemma":[0.0002519142,0.00009266787,0.0002328779,0.0008992348,0.0001197979,0.0003165558,0.00017168,0.0003390942,0.0002100755],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.0001506047,"about_ca_system_score_gemma":0.0001413646,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.000695967,"about_ca_topic_score_gemma":0.001420163,"domain_scores_codex":[0.9999164,0.00001528915,0.00001071566,0.00001475957,0.000033164,0.000009639527],"domain_scores_gemma":[0.999926,0.0000142328,0.00002018397,0.000004422461,0.0000269404,0.000008303756],"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":[0.000202832,0.0000624216,0.008296791,0.002309523,0.00008344136,0.0005356132,0.0002590266,0.0004776347,0.8480179,0.001198903,0.0008618087,0.1376942],"study_design_scores_gemma":[0.00004034877,0.001907485,0.2864141,0.0008513599,0.0006517125,0.00459582,0.001472184,0.00335501,0.4658239,0.004924615,0.2298405,0.0001229228],"study_design_candidate":"observational","study_design_consensus":null,"genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.8599116,0.1175465,0.00931678,0.0006264276,0.0002335861,0.00004724863,0.001689936,0.00004999176,0.01057787],"genre_scores_gemma":[0.9235793,0.06166548,0.009394206,0.0002503078,0.00009910221,0.00003319448,0.001160104,0.00002589902,0.003792476],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.0008496969,"threshold_uncertainty_score":0.002842486,"prediction_status":"machine_predicted_unvalidated"},"labels":[],"label_agreement":null},{"id":"W4389833749","doi":"10.1016/j.fbio.2023.103472","title":"Quantitative lipidomics in green robusta coffees from the Brazilian Amazon by LC-HRMS","year":2023,"lang":"en","type":"article","venue":"Food Bioscience","topic":"Coffee research and impacts","field":"Medicine","cited_by":13,"is_retracted":false,"has_abstract":false,"routes":{"ca_aff":true,"ca_fund":false,"ca_venue":false,"about_ca":false},"ca_institutions":"University of Ottawa","funders":"Fundação Carlos Chagas Filho de Amparo à Pesquisa do Estado do Rio de Janeiro; Conselho Nacional de Desenvolvimento Científico e Tecnológico; Empresa Brasileira de Pesquisa Agropecuária; Coordenação de Aperfeiçoamento de Pessoal de Nível Superior","keywords":"Lipidomics; Chemistry; Chromatography; Food science; Biochemistry","authors":[{"name":"Ana Laura Macedo Brand","is_ca":false},{"name":"Ana Carolina R. Silva","is_ca":true},{"name":"Rafael Garrett","is_ca":false},{"name":"Cláudia M. Rezende","is_ca":false}],"retraction":null,"screen_n_in":null,"score":{"opus":0.06009241249950532,"gpt":0.3388135290623856,"spread":0.2787211165628803,"validation_status":"score_only:v0-immature-baseline"},"prediction":{"model_version":"metacan-v3-hybrid-931329e0061c","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0005850181,0.0009206381,0.0005640709,0.001937246,0.001270325,0.001520847,0.0002875718,0.0005783665,0.001549301],"category_scores_gemma":[0.0007491609,0.0002896462,0.0006652587,0.001172573,0.0006557872,0.0003444525,0.0007415451,0.0005469444,0.0003980444],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.0006289195,"about_ca_system_score_gemma":0.0006458163,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.01756479,"about_ca_topic_score_gemma":0.02924986,"domain_scores_codex":[0.9994799,0.00006047692,0.00002339719,0.0001925251,0.0001400662,0.0001035504],"domain_scores_gemma":[0.9997477,0.00002925094,0.00005215345,0.00002588289,0.0001171932,0.0000278156],"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":[0.0005349293,0.00004663926,0.0206301,0.0002999095,0.0002479804,0.0002949821,0.0008646492,0.0001231775,0.9638873,0.0003220912,0.0002907045,0.0124576],"study_design_scores_gemma":[0.00009229327,0.0005406046,0.5968366,0.0003024789,0.001285193,0.002456545,0.003799553,0.004187931,0.3523565,0.001518954,0.03638649,0.0002369177],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9796073,0.004197345,0.005546702,0.0004174875,0.00009330128,0.000107676,0.005405294,0.0002369758,0.004387817],"genre_scores_gemma":[0.9851058,0.001641127,0.00815541,0.0004779406,0.00005674384,0.0000642439,0.002376007,0.0001484881,0.001974354],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.01756479,"threshold_uncertainty_score":0.0349251,"prediction_status":"machine_predicted_unvalidated"},"labels":[],"label_agreement":null},{"id":"W4406642144","doi":"10.1016/j.fbio.2025.105962","title":"Electrostatic field combined with edible chitosan-based pickering emulsion coating for extending the shelf-life of arrowhead (Sagittaria sagittifolia L.) vegetables","year":2025,"lang":"en","type":"article","venue":"Food Bioscience","topic":"Nanocomposite Films for Food Packaging","field":"Materials Science","cited_by":12,"is_retracted":false,"has_abstract":false,"routes":{"ca_aff":true,"ca_fund":false,"ca_venue":false,"about_ca":false},"ca_institutions":"McGill University","funders":"National Key Research and Development Program of China Stem Cell and Translational Research; Fundamental Research Funds for the Central Universities; National Key Research and Development Program of China; Higher Education Discipline Innovation Project","keywords":"Chitosan; Coating; Shelf life; Emulsion; Pickering emulsion; Materials science; Chemical engineering; Food science; Chemistry; Nanotechnology; Engineering","authors":[{"name":"Qing Guo","is_ca":false},{"name":"Min Zhang","is_ca":false},{"name":"Arun S. Mujumdar","is_ca":true},{"name":"Luming Rui","is_ca":false}],"retraction":null,"screen_n_in":null,"score":{"opus":0.009875229284914125,"gpt":0.250936458856318,"spread":0.2410612295714039,"validation_status":"score_only:v0-immature-baseline"},"prediction":{"model_version":"metacan-v3-hybrid-931329e0061c","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00007921732,0.0002913334,0.0001317412,0.0002018215,0.0001083764,0.000146199,0.000141981,0.0002333024,0.0005061202],"category_scores_gemma":[0.00006132488,0.0001198823,0.0001971606,0.0001248063,0.00008274912,0.0002413517,0.0001478576,0.000261269,0.00009472754],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.0001562298,"about_ca_system_score_gemma":0.0001129165,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.001328972,"about_ca_topic_score_gemma":0.002759602,"domain_scores_codex":[0.9999554,0.000004062158,0.000002881869,0.00001116732,0.00001221841,0.00001418717],"domain_scores_gemma":[0.9999564,0.000004900071,0.00001337264,0.000002007046,0.0000129424,0.00001033961],"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":[0.00002499101,0.000006603733,0.00003045238,0.0000248253,0.000001790204,0.00002134327,0.000004275702,0.00003377542,0.9987973,0.00002115842,0.00002053138,0.001012947],"study_design_scores_gemma":[0.00000580586,0.0001591085,0.00155622,0.000003817372,0.00001631071,0.00005629641,0.00001527978,0.0007078773,0.9967133,0.000009316858,0.0007510678,0.00000572198],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9932492,0.002179882,0.003164114,0.0000673807,0.00003976879,0.00001660832,0.00005425961,0.00005649548,0.001172348],"genre_scores_gemma":[0.9955714,0.0008374384,0.001720364,0.00004324863,0.000006936993,0.0000077289,0.00003986353,0.000009580028,0.001763545],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.001328972,"threshold_uncertainty_score":0.002642393,"prediction_status":"machine_predicted_unvalidated"},"labels":[],"label_agreement":null}]}