{"meta":{"page":1,"per_page":50,"max_per_page":100,"total":27,"total_is_capped":false,"direct_labels_cover":0,"predictions_cover":27,"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":"5970a471b758","filters":{"venue":"Food Chemistry Advances"}},"results":[{"id":"W4383262965","doi":"10.1016/j.focha.2023.100375","title":"Quality evaluation of value-added nutritious biscuit with high antidiabetic properties from blends of wheat flour and oyster mushroom","year":2023,"lang":"en","type":"article","venue":"Food Chemistry Advances","topic":"Food composition and properties","field":"Nursing","cited_by":53,"is_retracted":false,"has_abstract":true,"routes":{"ca_aff":true,"ca_fund":false,"ca_venue":false,"about_ca":false},"ca_institutions":"University of Manitoba","funders":"","keywords":"Food science; Mushroom; Glycemic index; Chemistry; Wheat flour; Glycemic; Amylase; Postprandial; Biology; Enzyme; Biochemistry; Biotechnology; Insulin","authors":[{"name":"Joseph Oghenewogaga Owheruo","is_ca":false},{"name":"Great Iruoghene Edo","is_ca":false},{"name":"David Timileyin Oluwajuyitan","is_ca":true},{"name":"Adeyanmola Oluwaseyi Faturoti","is_ca":false},{"name":"Itohan Ebunoluwa Martins","is_ca":false},{"name":"Patrick Othuke Akpoghelie","is_ca":false},{"name":"Joy Johnson Agbo","is_ca":false}],"retraction":null,"screen_n_in":null,"score":{"opus":0.04051059120147184,"gpt":0.2788168526949711,"spread":0.2383062614934993,"validation_status":"score_only:v0-immature-baseline"},"prediction":{"model_version":"codex-gemma-dda1882f352a","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0002888037,0.0001758272,0.0003465529,0.00004260604,0.00007978867,0.00002488047,0.0001265733,0.00007637784,0.00005939068],"category_scores_gemma":[0.00006060386,0.0001364246,0.00004781026,0.0002225549,0.0002017866,0.0002074844,0.00003825614,0.00009423699,0.000002828851],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.0000291857,"about_ca_system_score_gemma":0.00003971981,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.00006647429,"about_ca_topic_score_gemma":0.00001583732,"domain_scores_codex":[0.9984443,0.0001385097,0.0003707983,0.0003018419,0.0005576087,0.0001869886],"domain_scores_gemma":[0.9991231,0.00007369373,0.0001952875,0.0002771634,0.000281645,0.00004911466],"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":[0.001300256,0.0001066566,0.001288506,0.001510423,0.00009694669,7.053073e-7,0.001231925,0.0005708152,0.9850545,0.00000544992,0.00005556379,0.008778245],"study_design_scores_gemma":[0.001581733,0.000744335,0.001860928,0.0006231788,0.0001077849,0.000003042971,0.001426736,0.0005575799,0.9913724,0.0012768,0.0002451056,0.0002003706],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9931236,0.005264638,0.000003054917,0.0004421113,0.0001325775,0.0002158907,0.0001329445,0.00008886132,0.000596308],"genre_scores_gemma":[0.9993653,0.00007790957,0.0002455836,0.00002491527,0.00008162031,0.00004591573,0.0000827199,0.00002012298,0.00005589679],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.008577875,"threshold_uncertainty_score":0.5563233,"prediction_status":"machine_predicted_unvalidated"},"labels":[],"label_agreement":null},{"id":"W4362704371","doi":"10.1016/j.focha.2023.100267","title":"Modification in starch structure of soaked and germinated lentil seeds under various thermal processing methods, including conventional, microwave, and microwave-assisted techniques","year":2023,"lang":"en","type":"article","venue":"Food Chemistry Advances","topic":"Food composition and properties","field":"Nursing","cited_by":28,"is_retracted":false,"has_abstract":true,"routes":{"ca_aff":true,"ca_fund":false,"ca_venue":false,"about_ca":false},"ca_institutions":"Canadian Light Source (Canada); University of Saskatchewan","funders":"","keywords":"Microwave; Starch; Germination; Materials science; Botany; Food science; Biology; Computer science; Telecommunications","authors":[{"name":"Tahereh Najib","is_ca":true},{"name":"Mohamad Mehdi Heydari","is_ca":true},{"name":"Kaiyang Tu","is_ca":true},{"name":"Venkatesh Meda","is_ca":true}],"retraction":null,"screen_n_in":null,"score":{"opus":0.0418813893806627,"gpt":0.3389422803560838,"spread":0.2970608909754211,"validation_status":"score_only:v0-immature-baseline"},"prediction":{"model_version":"codex-gemma-dda1882f352a","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0001815028,0.0001689051,0.0002288386,0.0001003606,0.0001498859,0.00005451739,0.0001032284,0.0001265388,0.000009031528],"category_scores_gemma":[0.00002534295,0.0001637804,0.00002858589,0.0003497566,0.0001935246,0.0002215832,0.00007673034,0.0001905524,1.98711e-7],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.00004303663,"about_ca_system_score_gemma":0.00002826383,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.000008939656,"about_ca_topic_score_gemma":0.000009436289,"domain_scores_codex":[0.9989565,0.00008917389,0.0003172303,0.0003038186,0.0001345404,0.0001987524],"domain_scores_gemma":[0.9994831,0.00007614665,0.0001799426,0.0001193319,0.000101111,0.00004033253],"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":[0.0003494023,0.00003164202,0.0002574308,0.0008084947,0.00001611451,0.000001098188,0.0005698173,0.00001927449,0.9103144,0.00001116843,0.000003595929,0.08761753],"study_design_scores_gemma":[0.0004174914,0.0001482761,0.002319459,0.0002882909,0.00002218635,0.00002968313,0.0007581806,0.0006472943,0.9924245,0.00229909,0.0004608434,0.0001846825],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9955817,0.003242283,0.0003064471,0.0002715135,0.00004441767,0.0001586379,0.0000319564,0.000125441,0.0002376364],"genre_scores_gemma":[0.9870458,0.00008078181,0.01263165,0.0000322805,0.00002450106,0.00001425584,0.00009728644,0.00002126449,0.00005222828],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.08743285,"threshold_uncertainty_score":0.6678771,"prediction_status":"machine_predicted_unvalidated"},"labels":[],"label_agreement":null},{"id":"W4211224820","doi":"10.1016/j.focha.2022.100013","title":"Evaluation of antioxidant potential of honey drops and honey lozenges","year":2022,"lang":"en","type":"article","venue":"Food Chemistry Advances","topic":"Bee Products Chemical Analysis","field":"Agricultural and Biological Sciences","cited_by":28,"is_retracted":false,"has_abstract":true,"routes":{"ca_aff":true,"ca_fund":true,"ca_venue":false,"about_ca":false},"ca_institutions":"University of Prince Edward Island","funders":"Mitacs","keywords":"Antioxidant; Food science; Chemistry; Maillard reaction; Raw material; Biochemistry; Organic chemistry","authors":[{"name":"Petra Larsen","is_ca":true},{"name":"Marya Ahmed","is_ca":true}],"retraction":null,"screen_n_in":null,"score":{"opus":0.01481320768022362,"gpt":0.2171027404625278,"spread":0.2022895327823041,"validation_status":"score_only:v0-immature-baseline"},"prediction":{"model_version":"codex-gemma-dda1882f352a","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0004162065,0.0000876096,0.0001822628,0.000005094694,0.00009086867,0.000005814656,0.0001732222,0.00002932531,0.0007020647],"category_scores_gemma":[0.00009338868,0.00004197068,0.00006426197,0.0002775928,0.0001024369,0.00007548489,0.0001400327,0.00008426867,3.328571e-7],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.00001753158,"about_ca_system_score_gemma":0.00001097994,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.00001296934,"about_ca_topic_score_gemma":0.000006739951,"domain_scores_codex":[0.9987465,0.00005750908,0.0002137769,0.0002544335,0.0006118934,0.0001159177],"domain_scores_gemma":[0.9994674,0.00004030659,0.0002041315,0.00006244886,0.0001859679,0.00003978762],"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":[0.00001818556,0.00008811961,0.0004727005,0.00003696322,0.00003430324,2.503252e-7,0.00001888894,0.0001773571,0.968581,0.000005937874,0.0000167055,0.03054963],"study_design_scores_gemma":[0.0001389865,0.0001254772,0.002075396,0.000008209812,0.000114115,0.000006129728,0.0005191311,0.0002096301,0.9943653,0.001453303,0.0008832202,0.0001010907],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9926733,0.006390467,9.517468e-7,0.0004090818,0.00003105937,0.00006232079,0.0001079077,0.00001330564,0.0003115405],"genre_scores_gemma":[0.9995497,0.0001877252,0.00008390773,0.000008145023,0.00007622308,0.00001386401,0.00003968043,6.83482e-7,0.00004005976],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.03044854,"threshold_uncertainty_score":0.7687116,"prediction_status":"machine_predicted_unvalidated"},"labels":[],"label_agreement":null},{"id":"W4389000917","doi":"10.1016/j.focha.2023.100544","title":"Extraction of pectin from Elephant Apple and Pomelo fruit peels: Valorization of fruit waste towards circular economy","year":2023,"lang":"en","type":"article","venue":"Food Chemistry Advances","topic":"Polysaccharides and Plant Cell Walls","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 Saskatchewan","funders":"","keywords":"Pectin; Chemistry; Extraction (chemistry); Hydrolysis; Food science; Sodium; Phosphate; Cell wall; Chromatography; Organic chemistry; Biochemistry","authors":[{"name":"Md. Sharifur Rahman","is_ca":false},{"name":"Shuchita Syema Khan","is_ca":false},{"name":"Md Wadud Ahmed","is_ca":false},{"name":"Md. Entaduzzaman Jony","is_ca":false},{"name":"Pabitra Chandra Das","is_ca":true},{"name":"Md. Burhan Uddin","is_ca":false}],"retraction":null,"screen_n_in":null,"score":{"opus":0.016291913403992,"gpt":0.2177377364550421,"spread":0.2014458230510501,"validation_status":"score_only:v0-immature-baseline"},"prediction":{"model_version":"codex-gemma-dda1882f352a","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00009342991,0.000107094,0.0001934635,0.000007298725,0.00005497513,0.00001598986,0.0001226357,0.00007661406,0.0002605191],"category_scores_gemma":[0.00002803619,0.00005507007,0.00005699881,0.0001877625,0.00003358713,0.0001583692,0.00003794329,0.00006188484,0.0000035253],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.000009141568,"about_ca_system_score_gemma":0.000007712416,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.0001202261,"about_ca_topic_score_gemma":0.00002627059,"domain_scores_codex":[0.9992643,0.00001199165,0.0002269886,0.0002318078,0.0001163934,0.0001485059],"domain_scores_gemma":[0.9995399,0.0001234746,0.0001984771,0.00005032804,0.0000356259,0.00005219702],"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":[0.00001711381,0.0000235015,0.001153608,0.00007977089,0.00002095985,0.00000114576,0.0000671428,0.00003784623,0.9846579,0.000007781778,0.00004316034,0.0138901],"study_design_scores_gemma":[0.0001073887,0.00008156859,0.003009865,0.00003480832,0.00001705236,0.000003481833,0.001056858,0.0001534198,0.9796492,0.001661161,0.01409711,0.0001280424],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9971375,0.001250671,0.00001406921,0.00008110252,0.00006453437,0.0000794935,0.0004406846,0.00003633504,0.0008955477],"genre_scores_gemma":[0.9984016,0.0008075034,0.0000454139,0.000007697097,0.0001988882,0.000009294344,0.0003892859,0.000001126098,0.0001391645],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.01405395,"threshold_uncertainty_score":0.2852501,"prediction_status":"machine_predicted_unvalidated"},"labels":[],"label_agreement":null},{"id":"W4382940576","doi":"10.1016/j.focha.2023.100372","title":"Enhancement of the functional, pasting and textural properties of poundo yam flour through cassava flour supplementation","year":2023,"lang":"en","type":"article","venue":"Food Chemistry Advances","topic":"Food composition and properties","field":"Nursing","cited_by":16,"is_retracted":false,"has_abstract":true,"routes":{"ca_aff":true,"ca_fund":false,"ca_venue":false,"about_ca":false},"ca_institutions":"University of Alberta","funders":"","keywords":"Food science; Lightness; Wheat flour; Chemistry; Mathematics","authors":[{"name":"Samson A. Oyeyinka","is_ca":false},{"name":"Oluwatosin E. Taiwo","is_ca":false},{"name":"Hamza Abdul","is_ca":false},{"name":"Ginalyn Anora Rustria","is_ca":false},{"name":"Ajibola Bamikole Oyedeji","is_ca":true},{"name":"Oluwafemi Ayodeji Adebo","is_ca":false},{"name":"Abe Shegro Gerrano","is_ca":false},{"name":"Stephen O. Amoo","is_ca":false},{"name":"Patrick Berka Njobeh","is_ca":false}],"retraction":null,"screen_n_in":null,"score":{"opus":0.04240507517385507,"gpt":0.2649424785094118,"spread":0.2225374033355567,"validation_status":"score_only:v0-immature-baseline"},"prediction":{"model_version":"codex-gemma-dda1882f352a","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00007668952,0.0001203636,0.0001457361,0.00001366261,0.0001686255,0.00002039363,0.0001046779,0.00003317832,0.00007750714],"category_scores_gemma":[0.00004273277,0.0000835946,0.00005210006,0.0001717106,0.0001311432,0.000208548,0.00006834677,0.00008247336,0.000002412674],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.00002584939,"about_ca_system_score_gemma":0.00001831277,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.00001581883,"about_ca_topic_score_gemma":0.000009009092,"domain_scores_codex":[0.9991018,0.0000308142,0.0002825471,0.0001714823,0.0002569901,0.0001563414],"domain_scores_gemma":[0.9995332,0.00003628674,0.0001755933,0.0001406384,0.00009509714,0.00001922962],"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":[0.0003585163,0.00003445568,0.0007022447,0.0006512775,0.00003711098,1.887826e-7,0.001113439,0.0002111171,0.9933768,0.000009507865,0.0004518533,0.003053502],"study_design_scores_gemma":[0.0004090737,0.0002674327,0.0003805204,0.0002457012,0.00002414061,0.000007655559,0.00324831,0.0001533695,0.9904593,0.0002407857,0.004460618,0.0001030753],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9950243,0.002028038,0.00001586803,0.001391754,0.000349452,0.0001478353,0.00003006329,0.00004293209,0.0009697477],"genre_scores_gemma":[0.9991212,0.00006806154,0.0001975211,0.00005777723,0.0001060866,0.00002850276,0.00002675786,0.00001065829,0.0003834622],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.004096863,"threshold_uncertainty_score":0.3408889,"prediction_status":"machine_predicted_unvalidated"},"labels":[],"label_agreement":null},{"id":"W4387358716","doi":"10.1016/j.focha.2023.100476","title":"Understanding the emerging potential of synthetic biology for food science: Achievements, applications and safety considerations","year":2023,"lang":"en","type":"article","venue":"Food Chemistry Advances","topic":"CRISPR and Genetic Engineering","field":"Biochemistry, Genetics and Molecular Biology","cited_by":16,"is_retracted":false,"has_abstract":true,"routes":{"ca_aff":true,"ca_fund":true,"ca_venue":false,"about_ca":false},"ca_institutions":"University of Lethbridge","funders":"Consórcio Pesquisa Café; Conselho Nacional de Desenvolvimento Científico e Tecnológico; Coordenação de Aperfeiçoamento de Pessoal de Nível Superior; Canada Research Chairs; Fundação de Amparo à Pesquisa do Estado de Minas Gerais; Natural Sciences and Engineering Research Council of Canada; Bill and Melinda Gates Foundation","keywords":"Synthetic biology; Biosecurity; Biosafety; Toolbox; Biotechnology; Risk analysis (engineering); Engineering ethics; Biochemical engineering; Nanotechnology; Computer science; Business; Biology; Engineering; Computational biology; Ecology","authors":[{"name":"Ramila Cristiane Rodrigues","is_ca":false},{"name":"Higor Sette Pereira","is_ca":true},{"name":"Renato Lima Senra","is_ca":false},{"name":"Andréa de Oliveira Barros Ribon","is_ca":false},{"name":"Tiago Antônio de Oliveira Mendes","is_ca":false}],"retraction":null,"screen_n_in":null,"score":{"opus":0.0216145427886674,"gpt":0.3130977460364281,"spread":0.2914832032477607,"validation_status":"score_only:v0-immature-baseline"},"prediction":{"model_version":"codex-gemma-dda1882f352a","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0001550853,0.0000800565,0.00007665295,0.00002224168,0.000301495,0.00001415471,0.0001085564,0.00004069082,0.000004349418],"category_scores_gemma":[0.00007280891,0.00006857711,0.0000353679,0.0001368984,0.0002771354,0.000004445752,0.00007969105,0.00003600582,1.956249e-7],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.000009306267,"about_ca_system_score_gemma":0.00004222294,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":1.577104e-7,"about_ca_topic_score_gemma":0.000002389436,"domain_scores_codex":[0.9993907,0.000005344313,0.0001443829,0.0002245995,0.00006241452,0.0001725835],"domain_scores_gemma":[0.9996527,0.00003879184,0.00005174506,0.0001778674,0.00004506967,0.00003384204],"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":[0.000008763044,0.000008185958,0.00006899507,0.00006566163,0.00003123524,3.551393e-8,0.00003039113,0.002353078,0.9951134,0.00173862,0.00002636282,0.000555279],"study_design_scores_gemma":[0.0002871212,0.0001309424,0.00006606223,0.00001088329,0.00002455241,0.000007623556,0.001044254,0.0004894875,0.9814734,0.008766287,0.00758449,0.0001148777],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"methods","genre_gemma":"empirical","genre_scores_codex":[0.4149591,0.003607422,0.5785166,0.000715816,0.0001700555,0.0006284876,0.0003822419,0.00004663636,0.0009736593],"genre_scores_gemma":[0.998698,0.0003714607,0.0006519604,0.00001424728,0.00008336783,0.00008715323,0.00005453323,0.000008018244,0.0000312669],"genre_candidate":"empirical","genre_consensus":null,"teacher_disagreement_score":0.5837389,"threshold_uncertainty_score":0.2796493,"prediction_status":"machine_predicted_unvalidated"},"labels":[],"label_agreement":null},{"id":"W4285679269","doi":"10.1016/j.focha.2022.100068","title":"Highly stable and ultra-sensitive amperometric aptasensor based on pectin stabilized gold nanoparticles on graphene oxide modified GCE for the detection of aflatoxin M1","year":2022,"lang":"en","type":"article","venue":"Food Chemistry Advances","topic":"Advanced biosensing and bioanalysis techniques","field":"Biochemistry, Genetics and Molecular Biology","cited_by":15,"is_retracted":false,"has_abstract":true,"routes":{"ca_aff":false,"ca_fund":true,"ca_venue":false,"about_ca":false},"ca_institutions":"","funders":"Campus France; Conseil Régional d'Auvergne; Centre National de la Recherche Scientifique; Providence Health Care","keywords":"Detection limit; Graphene; Differential pulse voltammetry; Colloidal gold; Aptamer; Dielectric spectroscopy; Amperometry; Cyclic voltammetry; Materials science; Linear range; Voltammetry; Nanoparticle; Nuclear chemistry; Electrochemistry; Chemistry; Nanotechnology; Electrode; Chromatography","authors":[{"name":"Amani Chrouda","is_ca":false},{"name":"Dhekra Ayed","is_ca":false},{"name":"Khaoula Zinoubi","is_ca":false},{"name":"Hatem Majdoub","is_ca":false},{"name":"Nicole Jaffrézic‐Renault","is_ca":false}],"retraction":null,"screen_n_in":null,"score":{"opus":0.01054860196918074,"gpt":0.2382938551252811,"spread":0.2277452531561004,"validation_status":"score_only:v0-immature-baseline"},"prediction":{"model_version":"codex-gemma-dda1882f352a","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0002548476,0.0002166654,0.0002382868,0.00006409507,0.0002659147,0.00001554696,0.0001348716,0.00007395115,0.000001514692],"category_scores_gemma":[0.0002581186,0.0001717356,0.0001452111,0.0003950727,0.0001555055,0.00000654294,0.00004093511,0.0001399952,7.595686e-8],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.00003566501,"about_ca_system_score_gemma":0.00002531015,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.000007442019,"about_ca_topic_score_gemma":0.00001084597,"domain_scores_codex":[0.998704,0.00006795363,0.000258428,0.0004898946,0.000236051,0.0002437229],"domain_scores_gemma":[0.9989809,0.0002542331,0.000228565,0.0003750686,0.0001070745,0.00005418572],"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":[0.001213845,0.0001469362,0.00002843899,0.00004635884,0.0000641997,7.816818e-7,0.000009264282,0.002983338,0.9932361,0.00001078418,0.00001925594,0.002240751],"study_design_scores_gemma":[0.0007413317,0.00121923,0.00005071807,0.00001395918,0.00006263872,0.000005967256,0.0004166416,0.0008616572,0.9939458,0.0001040276,0.002364571,0.0002134404],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9963629,0.000889683,0.001819598,0.0001022379,0.00003717873,0.0003063061,0.0003286263,0.0000428141,0.0001106324],"genre_scores_gemma":[0.9984151,0.0001976762,0.0009653255,0.0001006026,0.00004528419,0.0001064368,0.00007173642,0.00002307802,0.00007478788],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.002345314,"threshold_uncertainty_score":0.7003177,"prediction_status":"machine_predicted_unvalidated"},"labels":[],"label_agreement":null},{"id":"W4387368523","doi":"10.1016/j.focha.2023.100475","title":"Protein structural changes in lentil flour during soaking/germination and thermal treatments: Indication of nutritional and functional properties","year":2023,"lang":"en","type":"article","venue":"Food Chemistry Advances","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":11,"is_retracted":false,"has_abstract":true,"routes":{"ca_aff":true,"ca_fund":false,"ca_venue":false,"about_ca":false},"ca_institutions":"Canadian Light Source (Canada); University of Saskatchewan","funders":"","keywords":"Germination; Food science; Ingredient; Random coil; Solubility; Food processing; Chemistry; Thermal stability; Denaturation (fissile materials); Materials science; Agronomy; Protein secondary structure; Biochemistry; Biology; Organic chemistry; Nuclear chemistry","authors":[{"name":"Tahereh Najib","is_ca":true},{"name":"Mohamad Mehdi Heydari","is_ca":true},{"name":"Kaiyang Tu","is_ca":true},{"name":"Miranda Vu","is_ca":true},{"name":"Venkatesh Meda","is_ca":true}],"retraction":null,"screen_n_in":null,"score":{"opus":0.02445201411230229,"gpt":0.2166724601889646,"spread":0.1922204460766623,"validation_status":"score_only:v0-immature-baseline"},"prediction":{"model_version":"codex-gemma-dda1882f352a","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00006784337,0.00008880546,0.0001011541,0.00001399413,0.00009733892,0.00001818783,0.00005076279,0.00005429118,0.00002702539],"category_scores_gemma":[0.00002495419,0.00004198029,0.0000140533,0.0001468927,0.00007040185,0.0001681862,0.00004107918,0.00004884874,6.473768e-7],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.0000209454,"about_ca_system_score_gemma":0.000004348319,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.000007396423,"about_ca_topic_score_gemma":0.00004261354,"domain_scores_codex":[0.9993793,0.00001892112,0.0001349929,0.0001907635,0.0001580289,0.000117935],"domain_scores_gemma":[0.9997998,0.00001804145,0.000102703,0.00002553536,0.00003067158,0.0000232658],"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":[0.00004126724,0.00001709018,0.006144326,0.0001703776,0.000008890564,7.077301e-7,0.00006632747,0.000006983103,0.9849929,0.00001427466,5.342154e-7,0.008536304],"study_design_scores_gemma":[0.0002281342,0.00009168183,0.1986861,0.0001253039,0.000003017816,0.000008038594,0.0003875352,0.00005849453,0.7999488,0.0003192679,0.0000622264,0.00008135731],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9981995,0.001143498,7.422707e-8,0.0002658334,0.00002097526,0.0002258801,0.00005454821,0.00003413242,0.0000555503],"genre_scores_gemma":[0.9994792,0.00004921045,0.00001443313,0.000002095842,0.0001151711,0.0001495148,0.00006665332,9.259777e-7,0.0001228304],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.1925418,"threshold_uncertainty_score":0.1711907,"prediction_status":"machine_predicted_unvalidated"},"labels":[],"label_agreement":null},{"id":"W4284665580","doi":"10.1016/j.focha.2022.100064","title":"Fructooligosaccharides as molecular markers of geographic origin, growing region, genetic background and prebiotic potential in strawberries: A TLC, HPAEC-PAD and FTIR study","year":2022,"lang":"en","type":"article","venue":"Food Chemistry Advances","topic":"Microbial Metabolites in Food Biotechnology","field":"Nursing","cited_by":10,"is_retracted":false,"has_abstract":true,"routes":{"ca_aff":true,"ca_fund":false,"ca_venue":false,"about_ca":true},"ca_institutions":"Université Laval","funders":"Consejo Nacional de Ciencia y Tecnología","keywords":"Prebiotic; Chemistry; Fructose; Polyphenol; Fourier transform infrared spectroscopy; Sucrose; Food science; Sugar; Browning; Biochemistry","authors":[{"name":"Erika Mellado‐Mojica","is_ca":false},{"name":"Octavio Calvo-Gómez","is_ca":false},{"name":"Alba Estela Jofre-Garfias","is_ca":false},{"name":"Pedro Antonio Dávalos-González","is_ca":false},{"name":"Yves Desjardins","is_ca":true},{"name":"Mercedes G. López","is_ca":false}],"retraction":null,"screen_n_in":null,"score":{"opus":0.008435584802204325,"gpt":0.2457622783015347,"spread":0.2373266934993304,"validation_status":"score_only:v0-immature-baseline"},"prediction":{"model_version":"codex-gemma-dda1882f352a","candidate_categories":["metaepi_narrow"],"consensus_categories":[],"category_scores_codex":[0.0001826772,0.0003075683,0.0004583493,0.000169995,0.0001961666,0.00004368636,0.0003722303,0.0001380206,0.00004859792],"category_scores_gemma":[0.00009479811,0.0003506067,0.0000690878,0.000498135,0.0004605175,0.0002099048,0.0003706538,0.0004754252,3.028486e-7],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.00005465727,"about_ca_system_score_gemma":0.00002982205,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.0001043208,"about_ca_topic_score_gemma":0.00002061154,"domain_scores_codex":[0.9979455,0.0001279404,0.0005138779,0.0007147825,0.000280484,0.0004174024],"domain_scores_gemma":[0.9991189,0.00006177109,0.0002634328,0.0004314615,0.00004581685,0.00007858613],"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":[0.0006871782,0.0003151195,0.03145124,0.0005448834,0.0001644859,0.0001123359,0.0004576712,0.0002393472,0.961968,0.00004832915,0.000006999746,0.004004395],"study_design_scores_gemma":[0.003530512,0.003085611,0.01308232,0.0001777752,0.0003375195,0.0008286553,0.01778197,0.00007699457,0.950874,0.00737964,0.001883019,0.0009620357],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9853841,0.01353268,0.00001158242,0.0001969151,0.0002531732,0.0004742178,0.00003161826,0.000066158,0.00004956294],"genre_scores_gemma":[0.998632,0.0002536595,0.0009218144,0.00005576716,0.00003844899,0.00004327302,0.000008352322,0.00003584626,0.00001079645],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.01836892,"threshold_uncertainty_score":0.9998946,"prediction_status":"machine_predicted_unvalidated"},"labels":[],"label_agreement":null},{"id":"W4387468698","doi":"10.1016/j.focha.2023.100455","title":"Mature green plantain-amaranth flour inclusion improved wheat bread nutrients, antioxidant activities, glycemic index/load and carbohydrate hydrolyzing enzyme inhibitory activities","year":2023,"lang":"en","type":"article","venue":"Food Chemistry Advances","topic":"Food composition and properties","field":"Nursing","cited_by":9,"is_retracted":false,"has_abstract":true,"routes":{"ca_aff":true,"ca_fund":false,"ca_venue":false,"about_ca":false},"ca_institutions":"University of Manitoba","funders":"","keywords":"Amaranth; Food science; Chemistry; Glycemic index; DPPH; ABTS; Antioxidant; Biology; Glycemic; Biochemistry; Biotechnology","authors":[{"name":"Ayo Oluwadunsin Olugbuyi","is_ca":false},{"name":"Adefisola Bola Adepeju","is_ca":false},{"name":"Bolatito Oluwagbenga Ayodele","is_ca":false},{"name":"Timilehin David Oluwajuyitan","is_ca":true}],"retraction":null,"screen_n_in":null,"score":{"opus":0.006803236985208344,"gpt":0.2200260535202747,"spread":0.2132228165350663,"validation_status":"score_only:v0-immature-baseline"},"prediction":{"model_version":"codex-gemma-dda1882f352a","candidate_categories":["metaepi_narrow"],"consensus_categories":[],"category_scores_codex":[0.0001570715,0.0004834957,0.0004649682,0.0001179229,0.0008935252,0.0001405027,0.0002982128,0.0002916046,0.00002593631],"category_scores_gemma":[0.00002043569,0.0004611766,0.0001069153,0.0003539027,0.0002330572,0.0007916091,0.0005677794,0.0005909159,0.000007047082],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.0002303844,"about_ca_system_score_gemma":0.00008289126,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.0001195661,"about_ca_topic_score_gemma":0.00005419561,"domain_scores_codex":[0.997728,0.0000763618,0.00037493,0.0006611713,0.0005108203,0.00064866],"domain_scores_gemma":[0.9990428,0.0001393948,0.0002246836,0.0003687668,0.00005245737,0.0001719107],"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":[0.005497978,0.00007663051,0.0001842363,0.0008407969,0.00006685257,0.00002645907,0.002053275,0.00005878998,0.9830526,0.000002105193,0.0002491497,0.007891098],"study_design_scores_gemma":[0.001838705,0.0006955342,0.0000654771,0.0006355577,0.00004572743,0.00009796896,0.001524965,0.001701009,0.9753665,0.0002900651,0.01710506,0.0006334239],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9882987,0.0078147,0.000005583208,0.0007292394,0.0007137155,0.0002680209,0.0002186474,0.0005933864,0.001357976],"genre_scores_gemma":[0.9977328,0.0006123217,0.00004353282,0.0001694849,0.0005446944,0.00005788422,0.0001119862,0.00006857528,0.0006587302],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.01685591,"threshold_uncertainty_score":0.999784,"prediction_status":"machine_predicted_unvalidated"},"labels":[],"label_agreement":null},{"id":"W4403034540","doi":"10.1016/j.focha.2024.100818","title":"Decorticated and non-decorticated BARI lentil varieties: An ample source of essential nutrients, minerals and bioactive compounds","year":2024,"lang":"en","type":"article","venue":"Food Chemistry Advances","topic":"Seed and Plant Biochemistry","field":"Agricultural and Biological Sciences","cited_by":7,"is_retracted":false,"has_abstract":true,"routes":{"ca_aff":true,"ca_fund":true,"ca_venue":false,"about_ca":false},"ca_institutions":"University of Saskatchewan; Plant Biotechnology Institute","funders":"Bangladesh Agricultural Research Council; Krishi Gobeshona Foundation; University of Saskatchewan","keywords":"Nutrient; Agronomy; Chemistry; Horticulture; Biology","authors":[{"name":"Mohammad Mainuddin Molla","is_ca":false},{"name":"Md. Hafizul Haque Khan","is_ca":false},{"name":"Biddut Chandra Dey","is_ca":false},{"name":"Ashfak Ahmed Sabuz","is_ca":false},{"name":"Md. Golam Ferdous Chowdhury","is_ca":false},{"name":"Md. Shahinuzzaman","is_ca":false},{"name":"Anjumanara Khatun","is_ca":false},{"name":"Md. Abdus Salam","is_ca":false},{"name":"A. B. M. Khaldun","is_ca":false},{"name":"Pankaj Bhowmik","is_ca":true},{"name":"Rajib Podder","is_ca":true}],"retraction":null,"screen_n_in":null,"score":{"opus":0.008234397481475026,"gpt":0.2162739747519201,"spread":0.2080395772704451,"validation_status":"score_only:v0-immature-baseline"},"prediction":{"model_version":"codex-gemma-dda1882f352a","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00006864325,0.0001863932,0.0002193372,0.000007100488,0.0001088481,0.0001050869,0.0001494672,0.0001290752,0.0001170356],"category_scores_gemma":[0.0000234575,0.00009215634,0.00004501811,0.0002120465,0.0002341825,0.0001905598,0.00006655673,0.0001219654,0.000001219563],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.000008435271,"about_ca_system_score_gemma":0.00001198221,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.00006598351,"about_ca_topic_score_gemma":0.00001845131,"domain_scores_codex":[0.9989324,0.00001407695,0.0002417026,0.0004368028,0.0001480428,0.000227008],"domain_scores_gemma":[0.9994864,0.0001664448,0.00008013708,0.00006873091,0.00005361612,0.0001445955],"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":[0.00006787897,0.00008370321,0.002580331,0.0001750937,0.00005110326,0.000002780407,0.00008991834,0.000001046699,0.993596,0.00001404383,0.00008182957,0.003256232],"study_design_scores_gemma":[0.0001703682,0.0002353554,0.002700515,0.00007860216,0.00005180119,0.0000279308,0.001023185,0.0002640179,0.9868988,0.0005493309,0.007751121,0.0002489802],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9953211,0.003335985,0.00001809903,0.00009665046,0.00006002857,0.00007403408,0.000279724,0.00007382227,0.0007405544],"genre_scores_gemma":[0.9987009,0.0004245083,0.0000763268,0.00001748404,0.0001403235,0.000008701149,0.000406035,0.000002144172,0.0002236193],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.007669291,"threshold_uncertainty_score":0.3758027,"prediction_status":"machine_predicted_unvalidated"},"labels":[],"label_agreement":null},{"id":"W4387940878","doi":"10.1016/j.focha.2023.100504","title":"Effect of liposomal encapsulation of curcumin and α-tocopherol on sensory and physicochemical properties, and retention of antioxidant capacity of fortified cookies during baking","year":2023,"lang":"en","type":"article","venue":"Food Chemistry Advances","topic":"Phytochemicals and Antioxidant Activities","field":"Medicine","cited_by":7,"is_retracted":false,"has_abstract":true,"routes":{"ca_aff":true,"ca_fund":false,"ca_venue":false,"about_ca":false},"ca_institutions":"CanAm Bioresearch (Canada)","funders":"","keywords":"Curcumin; Chemistry; Liposome; Antioxidant; Food science; DPPH; Tocopherol; Bioavailability; Biochemistry; Pharmacology; Vitamin E; Medicine","authors":[{"name":"Geethi K. Pamunuwa","is_ca":false},{"name":"Maheshika Prasadani","is_ca":false},{"name":"Tharushi U.G. Nanayakkara","is_ca":false},{"name":"Sanka N. Atapattu","is_ca":true}],"retraction":null,"screen_n_in":null,"score":{"opus":0.0238254129753326,"gpt":0.2486268882996255,"spread":0.2248014753242929,"validation_status":"score_only:v0-immature-baseline"},"prediction":{"model_version":"codex-gemma-dda1882f352a","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00009587542,0.0001235908,0.0004196724,0.00003096563,0.00002383347,0.000002571725,0.00002485597,0.00006610933,0.00000141918],"category_scores_gemma":[0.0001136971,0.0001014092,0.00004960813,0.00009210809,0.0003292892,0.0001009119,0.00003397246,0.00008055125,2.196645e-8],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.000007018371,"about_ca_system_score_gemma":0.000009585979,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.000004055859,"about_ca_topic_score_gemma":1.894233e-7,"domain_scores_codex":[0.9992357,0.00001774003,0.0002896169,0.0001834931,0.0001706119,0.0001028712],"domain_scores_gemma":[0.9994435,0.00009831789,0.0002694742,0.0001043898,0.00005131502,0.00003295902],"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":[0.0007134268,0.00005234373,0.005522959,0.01060724,0.00004913616,7.872458e-7,0.000153929,0.000006225084,0.9820014,0.000007490436,5.924738e-7,0.0008844638],"study_design_scores_gemma":[0.000970368,0.0005020687,0.009072683,0.001738302,0.00006527184,0.0000141729,0.0001619474,0.0001983373,0.9871121,0.00008484973,0.000001414607,0.00007845516],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9987785,0.00086519,0.000002925204,0.00001195479,0.00001008275,0.000203299,0.00003291601,0.00001627457,0.00007888337],"genre_scores_gemma":[0.999688,0.0001847612,0.00005045553,7.951966e-7,0.00003188391,0.00001058525,0.000007055831,0.000008902994,0.0000175438],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.008868939,"threshold_uncertainty_score":0.4135348,"prediction_status":"machine_predicted_unvalidated"},"labels":[],"label_agreement":null},{"id":"W4414420552","doi":"10.1016/j.focha.2025.101120","title":"Occurrence and risk assessment of tetracycline residues in poultry meat of Dhaka, Bangladesh: A sensitive and reliable analytical method development approach","year":2025,"lang":"en","type":"article","venue":"Food Chemistry Advances","topic":"Pesticide Residue Analysis and Safety","field":"Agricultural and Biological Sciences","cited_by":6,"is_retracted":false,"has_abstract":true,"routes":{"ca_aff":false,"ca_fund":true,"ca_venue":false,"about_ca":false},"ca_institutions":"","funders":"Ministry of Science and Technology, Government of the People’s Republic of Bangladesh; Bangladesh Council of Scientific and Industrial Research; Canadian Anesthesia Research Foundation","keywords":"Tetracycline; Quechers; Poultry meat; Oxytetracycline; Contamination; Tilmicosin; Poultry farming; Extraction (chemistry); Tetracycline antibiotics","authors":[{"name":"Sabina Yasmin","is_ca":false},{"name":"Mohammad Saydur Rahman","is_ca":false},{"name":"Sharmin Akter Lisa","is_ca":false},{"name":"Md. Alamgir Kabir","is_ca":false},{"name":"Md. Humayun Kabir","is_ca":false}],"retraction":null,"screen_n_in":null,"score":{"opus":0.01291697898149257,"gpt":0.2864279160825762,"spread":0.2735109371010836,"validation_status":"score_only:v0-immature-baseline"},"prediction":{"model_version":"codex-gemma-dda1882f352a","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0003673862,0.0001243555,0.0003672088,0.00001600818,0.00006015156,0.00001130861,0.00009360229,0.00007669216,0.00001535801],"category_scores_gemma":[0.0001653687,0.00005755389,0.00004023849,0.000365811,0.0001074592,0.00007577836,0.00008162757,0.000139877,5.936721e-8],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.00001443704,"about_ca_system_score_gemma":0.0000289624,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.00005939699,"about_ca_topic_score_gemma":0.00007352154,"domain_scores_codex":[0.9989497,0.00005776871,0.0003710114,0.0003155973,0.0001551712,0.0001507627],"domain_scores_gemma":[0.9992041,0.0004425383,0.0001628674,0.00005517939,0.00008604591,0.00004927976],"domain_codex":null,"domain_gemma":null,"domain_candidate":null,"domain_consensus":null,"study_design_codex":"observational","study_design_gemma":"observational","study_design_scores_codex":[0.00008779612,0.0003021346,0.8041045,0.0003999935,0.0001611113,0.000003492263,0.00009628142,0.0003274177,0.1376075,0.0001570119,0.0000322673,0.0567205],"study_design_scores_gemma":[0.0003554595,0.000117146,0.7058403,0.0002336659,0.0001188107,0.000005114318,0.00207763,0.001953898,0.287497,0.0006148391,0.0009535455,0.0002325491],"study_design_candidate":"observational","study_design_consensus":"observational","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9949629,0.001744806,0.0002401525,0.00009189908,0.000005553698,0.00006662092,0.0001012662,0.000006225094,0.002780542],"genre_scores_gemma":[0.9872849,0.00118156,0.01140117,0.000009069376,0.00001027039,0.000005351019,0.00004739177,3.216857e-7,0.00005999151],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.1498895,"threshold_uncertainty_score":0.234698,"prediction_status":"machine_predicted_unvalidated"},"labels":[],"label_agreement":null},{"id":"W4401539259","doi":"10.1016/j.focha.2024.100789","title":"In vivo and in silico studies of membrane-stabilizing and clot lysis activities of Trachyspermum ammi","year":2024,"lang":"en","type":"article","venue":"Food Chemistry Advances","topic":"Polysaccharides and Plant Cell Walls","field":"Agricultural and Biological Sciences","cited_by":5,"is_retracted":false,"has_abstract":true,"routes":{"ca_aff":true,"ca_fund":false,"ca_venue":false,"about_ca":false},"ca_institutions":"Innovation Cluster (Canada)","funders":"","keywords":"In silico; In vivo; Lysis; Chemistry; Biology; Biotechnology; Biochemistry","authors":[{"name":"Md. Showkoth Akbor","is_ca":false},{"name":"Mst. Farjanamul Haque","is_ca":false},{"name":"Ahmmed Zunaed Rahman","is_ca":false},{"name":"Manik Chandra Shill","is_ca":false},{"name":"Hossam Kamli","is_ca":false},{"name":"Catarina Martins Tahim","is_ca":false},{"name":"Ivo Cavalcante Pita Neto","is_ca":false},{"name":"Henrique Douglas Melo Coutinho","is_ca":false},{"name":"Muhammad Torequl Islam","is_ca":true}],"retraction":null,"screen_n_in":null,"score":{"opus":0.0178389987006949,"gpt":0.2447291867220991,"spread":0.2268901880214042,"validation_status":"score_only:v0-immature-baseline"},"prediction":{"model_version":"codex-gemma-dda1882f352a","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000102774,0.0000910144,0.0002325539,0.000009848098,0.00001874392,0.0000112218,0.00005890212,0.0000424286,0.00004436744],"category_scores_gemma":[0.00002864915,0.00004057847,0.0000281578,0.0001614048,0.0001116597,0.000172117,0.00003536648,0.00006727019,5.998646e-8],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.000007476392,"about_ca_system_score_gemma":0.000003707286,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.00005587779,"about_ca_topic_score_gemma":0.000576942,"domain_scores_codex":[0.9994247,0.00001261845,0.0001854523,0.0001839723,0.00007561327,0.0001176193],"domain_scores_gemma":[0.9995043,0.0003962427,0.00004478011,0.00002364862,0.000008426508,0.00002255198],"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":[0.00002436657,0.00002266108,0.003079218,0.0005047625,0.00001525349,0.000003601144,0.0003927321,0.000009554464,0.9909527,0.00001218069,0.000003608269,0.00497934],"study_design_scores_gemma":[0.00005877747,0.00006377115,0.0008749941,0.0001775586,0.000008551659,0.000005134576,0.003635816,0.00004184082,0.993697,0.000372778,0.0009772687,0.00008648958],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9702361,0.02918301,3.356544e-8,0.0001278822,0.00002461711,0.0000402713,0.0000922355,0.000008237264,0.0002876041],"genre_scores_gemma":[0.9933725,0.006480438,0.00001462906,0.000006121494,0.00003233764,0.000005242339,0.000002355646,5.62721e-7,0.00008582616],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.02313638,"threshold_uncertainty_score":0.1654742,"prediction_status":"machine_predicted_unvalidated"},"labels":[],"label_agreement":null},{"id":"W4413890051","doi":"10.1016/j.focha.2025.101104","title":"Development of pectin from durian rind for application as functional ingredient and cryoprotective agent in frozen foods","year":2025,"lang":"en","type":"article","venue":"Food Chemistry Advances","topic":"Polysaccharides and Plant Cell Walls","field":"Agricultural and Biological Sciences","cited_by":4,"is_retracted":false,"has_abstract":true,"routes":{"ca_aff":true,"ca_fund":false,"ca_venue":false,"about_ca":false},"ca_institutions":"Innovation Cluster (Canada)","funders":"Kasetsart University; Chiang Mai University","keywords":"Ingredient; Pectin; Food science; Chemistry; Biotechnology; Biology","authors":[{"name":"Wattinee Katekhong","is_ca":false},{"name":"Utoomporn Surayot","is_ca":true},{"name":"SangGuan You","is_ca":false},{"name":"Nathdanai Harnkarnsujarit","is_ca":false},{"name":"Suwalee Fong-in","is_ca":false},{"name":"Phatthranit Klinmalai","is_ca":true}],"retraction":null,"screen_n_in":null,"score":{"opus":0.01077104485495368,"gpt":0.2156502783910918,"spread":0.2048792335361382,"validation_status":"score_only:v0-immature-baseline"},"prediction":{"model_version":"codex-gemma-dda1882f352a","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00007216668,0.00008226686,0.0001136059,0.000005672633,0.0000795965,0.000010595,0.00007756997,0.00005609486,0.00005139861],"category_scores_gemma":[0.00002778941,0.00004155338,0.00002501729,0.00009633051,0.00002104316,0.00004184826,0.00003769768,0.00005212474,7.384928e-7],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.00002750587,"about_ca_system_score_gemma":0.00001571497,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.00005561558,"about_ca_topic_score_gemma":0.0003297958,"domain_scores_codex":[0.9994062,0.000005509305,0.0001757676,0.0002285466,0.00007488485,0.0001090705],"domain_scores_gemma":[0.9997201,0.0001126023,0.00008355246,0.00002800571,0.00002652948,0.00002918694],"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":[0.0001085072,0.00005066835,0.001687092,0.0000378778,0.00001956466,1.393566e-7,0.0001212666,0.000009345352,0.926019,0.00003287512,0.000009433909,0.07190428],"study_design_scores_gemma":[0.0002339504,0.00005651361,0.03451676,0.00005509002,0.000006595284,6.050701e-7,0.0006924761,0.00003924754,0.9354816,0.004078454,0.02473462,0.0001041124],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9977971,0.0007713656,0.0001624799,0.0001011609,0.00004640921,0.0002083604,0.0001010467,0.00001119529,0.0008008931],"genre_scores_gemma":[0.9986677,0.00003478638,0.0008681798,0.00001929357,0.00006495033,0.0001177395,0.0001045835,4.202715e-7,0.0001223031],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.07180016,"threshold_uncertainty_score":0.1694497,"prediction_status":"machine_predicted_unvalidated"},"labels":[],"label_agreement":null},{"id":"W4409838865","doi":"10.1016/j.focha.2025.100994","title":"Exploration of the functional properties of hydrothermally treated Canary seed (Phalaris canariensis L.) flour for food applications","year":2025,"lang":"en","type":"article","venue":"Food Chemistry Advances","topic":"Food composition and properties","field":"Nursing","cited_by":4,"is_retracted":false,"has_abstract":true,"routes":{"ca_aff":true,"ca_fund":true,"ca_venue":false,"about_ca":false},"ca_institutions":"University of Manitoba; Agriculture and Agri-Food Canada","funders":"Agriculture and Agri-Food Canada","keywords":"Horticulture; Food science; Botany; Chemistry; Agronomy; Biology","authors":[{"name":"Lovemore Nkhata Malunga","is_ca":true},{"name":"Sijo Joseph Thandapilly","is_ca":true},{"name":"Claudia Narváez‐Bravo","is_ca":true},{"name":"Nancy Ames","is_ca":true}],"retraction":null,"screen_n_in":null,"score":{"opus":0.02282864063460662,"gpt":0.2285387542787635,"spread":0.2057101136441569,"validation_status":"score_only:v0-immature-baseline"},"prediction":{"model_version":"codex-gemma-dda1882f352a","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00004781435,0.0001241327,0.0001727296,0.00002921226,0.0001888387,0.00001190455,0.0001674828,0.00006576109,0.00001123146],"category_scores_gemma":[0.00003322942,0.00009270314,0.00009831023,0.0002532999,0.0001327737,0.0001764375,0.00002581643,0.00007186516,2.906041e-7],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.0000516322,"about_ca_system_score_gemma":0.0000944772,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.00006784093,"about_ca_topic_score_gemma":0.0002634656,"domain_scores_codex":[0.9992362,0.00002530499,0.0002912216,0.0001815226,0.0001406293,0.0001251828],"domain_scores_gemma":[0.9992834,0.00003553831,0.0001637033,0.0002444725,0.0002489472,0.0000239564],"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":[0.001315682,0.0001518057,0.0005773886,0.0009525107,0.0001635557,3.29668e-8,0.0003643035,0.002369335,0.989031,0.0001210286,0.0002199989,0.00473339],"study_design_scores_gemma":[0.0004363636,0.0002976168,0.0002102429,0.0001457483,0.00006770255,0.000001269879,0.0005785127,0.0003322519,0.9813711,0.0006312854,0.01583189,0.00009599233],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9820881,0.005885694,0.00127706,0.00462033,0.0003241733,0.001194171,0.0003792324,0.0001016211,0.004129592],"genre_scores_gemma":[0.9986541,0.00001059503,0.0001909098,0.00010874,0.00005205548,0.0004109426,0.00003578156,0.00001158087,0.0005252899],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.01656598,"threshold_uncertainty_score":0.3780324,"prediction_status":"machine_predicted_unvalidated"},"labels":[],"label_agreement":null},{"id":"W4412026118","doi":"10.1016/j.focha.2025.101033","title":"Seaweed as a sustainable food alternative: A case study of Canadian consumer behaviour","year":2025,"lang":"en","type":"article","venue":"Food Chemistry Advances","topic":"Protein Hydrolysis and Bioactive Peptides","field":"Biochemistry, Genetics and Molecular Biology","cited_by":3,"is_retracted":false,"has_abstract":true,"routes":{"ca_aff":false,"ca_fund":false,"ca_venue":false,"about_ca":true},"ca_institutions":"","funders":"","keywords":"Sustainable agriculture; Natural resource economics; Business; Food science; Economics; Sustainability; Biology; Ecology","authors":[{"name":"Mohamed Bilal Basha","is_ca":false},{"name":"Fazli Wahid","is_ca":false},{"name":"Gail AlHafidh","is_ca":false},{"name":"Abdul Ghafar","is_ca":false},{"name":"Pervez Akhtar","is_ca":false}],"retraction":null,"screen_n_in":null,"score":{"opus":0.008572212987036303,"gpt":0.2689960215221535,"spread":0.2604238085351172,"validation_status":"score_only:v0-immature-baseline"},"prediction":{"model_version":"codex-gemma-dda1882f352a","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0001057411,0.0002003296,0.0002221414,0.0001013163,0.0001416592,0.0000225822,0.0002377282,0.0001107337,0.00003150687],"category_scores_gemma":[0.0001054508,0.0001941435,0.00008374297,0.0003381413,0.0001055017,0.00001056289,0.0001255031,0.0001095632,8.477196e-7],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.00004174002,"about_ca_system_score_gemma":0.0002840954,"about_ca_topic_candidate":true,"about_ca_topic_consensus":true,"about_ca_topic_score_codex":0.03741776,"about_ca_topic_score_gemma":0.04228425,"domain_scores_codex":[0.9988426,0.00003586847,0.0002405266,0.0004265648,0.0001186871,0.0003357797],"domain_scores_gemma":[0.999122,0.00001287251,0.0001233613,0.0003739661,0.0002381321,0.000129682],"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":[0.0003571112,0.001564283,0.02427458,0.0005344329,0.001644559,0.00120821,0.0005455523,0.0001925587,0.9613815,0.000161927,0.0005756591,0.007559617],"study_design_scores_gemma":[0.0009258435,0.0009992764,0.00009540871,0.00002222976,0.00007777395,0.0001416812,0.01146345,0.000003853392,0.9614811,0.0001352674,0.02443968,0.0002144642],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9878426,0.004389274,0.00001372645,0.00004843897,0.00003387908,0.0003713084,0.00006730503,0.000009251636,0.007224203],"genre_scores_gemma":[0.995979,0.000124446,0.00007512416,0.0000439048,0.00005124896,0.0001186376,0.00003311578,0.00001229028,0.003562302],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.02417917,"threshold_uncertainty_score":0.9751915,"prediction_status":"machine_predicted_unvalidated"},"labels":[],"label_agreement":null},{"id":"W7088176540","doi":"10.1016/j.focha.2025.101132","title":"Computational analysis of azadirachta indica-derived phytochemicals targeting α-amylase and α-glucosidase for antidiabetic activity","year":2025,"lang":"en","type":"article","venue":"Food Chemistry Advances","topic":"Natural Antidiabetic Agents Studies","field":"Medicine","cited_by":2,"is_retracted":false,"has_abstract":true,"routes":{"ca_aff":true,"ca_fund":false,"ca_venue":false,"about_ca":false},"ca_institutions":"Innovation Cluster (Canada)","funders":"","keywords":"Azadirachta; In silico; Docking (animal); Lupeol; Virtual screening; Binding affinities; Stigmasterol","authors":[],"retraction":null,"screen_n_in":null,"score":{"opus":0.00836163601702684,"gpt":0.2895355515828425,"spread":0.2811739155658157,"validation_status":"score_only:v0-immature-baseline"},"prediction":{"model_version":"codex-gemma-dda1882f352a","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0001014471,0.000176626,0.0006147616,0.00008878166,0.0001043941,0.000008446547,0.00007597351,0.00007842636,0.00002612485],"category_scores_gemma":[0.0004950918,0.0001561371,0.0001668604,0.0005577296,0.0002321663,0.00007183075,0.0000800834,0.0001266145,2.466391e-7],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.00003122888,"about_ca_system_score_gemma":0.00005065886,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.000001620187,"about_ca_topic_score_gemma":5.144922e-7,"domain_scores_codex":[0.9989455,0.00001278421,0.0002940555,0.0003516303,0.0001786432,0.0002174272],"domain_scores_gemma":[0.9990035,0.0004009877,0.0002044093,0.000139394,0.0001780134,0.00007367983],"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":[0.0002464931,0.0002734532,0.0206382,0.001760821,0.00247663,0.000002223677,0.00007579402,0.0002010521,0.9699438,0.00001554934,0.0002100726,0.004155864],"study_design_scores_gemma":[0.001201907,0.00008590926,0.01239947,0.0001484121,0.001563416,9.93536e-7,0.0001440254,0.001905783,0.9815553,0.0004293089,0.0004224817,0.0001430195],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9916986,0.005785518,0.001205036,0.0004931715,0.00003019987,0.0002713484,0.0001558315,0.00003448673,0.0003258033],"genre_scores_gemma":[0.9944615,0.0001413114,0.004947404,0.00007494449,0.00003832938,0.00004040141,0.0001417677,0.000007843008,0.0001465411],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.01161143,"threshold_uncertainty_score":0.6367087,"prediction_status":"machine_predicted_unvalidated"},"labels":[],"label_agreement":null},{"id":"W4408479080","doi":"10.1016/j.focha.2025.100961","title":"Rapid prediction of beef colour evolution and myoglobin forms using near-infrared spectroscopy (NIRS)","year":2025,"lang":"en","type":"article","venue":"Food Chemistry Advances","topic":"Meat and Animal Product Quality","field":"Agricultural and Biological Sciences","cited_by":2,"is_retracted":false,"has_abstract":true,"routes":{"ca_aff":false,"ca_fund":true,"ca_venue":false,"about_ca":false},"ca_institutions":"","funders":"Chinese Government Scholarship; China Scholarship Council; Queen's University; Queen's University Belfast","keywords":"Myoglobin; Infrared; Spectroscopy; Near-infrared spectroscopy; Materials science; Analytical Chemistry (journal); Chemistry; Optics; Chromatography; Physics; Biochemistry; Astronomy","authors":[{"name":"Wenyang Jia","is_ca":false},{"name":"N.D. Scollan","is_ca":false},{"name":"Anastasios Koidis","is_ca":false}],"retraction":null,"screen_n_in":null,"score":{"opus":0.01896546606817228,"gpt":0.244514622565151,"spread":0.2255491564969787,"validation_status":"score_only:v0-immature-baseline"},"prediction":{"model_version":"codex-gemma-dda1882f352a","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0001328813,0.0001022704,0.0001563864,0.000003483832,0.0001752459,0.00002630666,0.00009786308,0.00007286912,0.00009330548],"category_scores_gemma":[0.00006316065,0.00004726952,0.00004417401,0.0002103712,0.0001106251,0.0001760053,0.00004528577,0.00007609699,4.652602e-7],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.00003370756,"about_ca_system_score_gemma":0.00001630274,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.00001386012,"about_ca_topic_score_gemma":0.000008402567,"domain_scores_codex":[0.9992641,0.00001748083,0.0002059618,0.0002445396,0.0001106006,0.0001573677],"domain_scores_gemma":[0.999716,0.00003805336,0.0001053881,0.00004919054,0.00005224613,0.00003906558],"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":[0.00006501867,0.00003882628,0.005896121,0.0001009098,0.0000114767,1.521055e-7,0.00001354188,0.000004168421,0.9898621,0.00009593351,0.0000892346,0.00382255],"study_design_scores_gemma":[0.0001812867,0.0002609232,0.02451693,0.00007222129,0.00001935393,0.000002791893,0.0003649213,0.000235126,0.9588018,0.005408131,0.0100304,0.0001060822],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.993125,0.002697134,0.00002506168,0.0001545942,0.00007057158,0.0001020378,0.00009748194,0.00004018039,0.003687987],"genre_scores_gemma":[0.9990728,0.0001263982,0.0004179485,0.00001665287,0.0001279389,0.000004692487,0.00003244104,4.932378e-7,0.0002006273],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.03106024,"threshold_uncertainty_score":0.1927595,"prediction_status":"machine_predicted_unvalidated"},"labels":[],"label_agreement":null},{"id":"W7114790946","doi":"10.1016/j.focha.2025.101199","title":"Study of the color development during electro-activation of lactose solution for lactulose production","year":2025,"lang":"en","type":"article","venue":"Food Chemistry Advances","topic":"Microbial Inactivation Methods","field":"Biochemistry, Genetics and Molecular Biology","cited_by":1,"is_retracted":false,"has_abstract":true,"routes":{"ca_aff":true,"ca_fund":true,"ca_venue":false,"about_ca":false},"ca_institutions":"Université Laval","funders":"Fonds de recherche du Québec – Nature et technologies","keywords":"Lactulose; Lactose; Isomerization; Relaxation (psychology); Kinetics; Yield (engineering); Activation energy","authors":[],"retraction":null,"screen_n_in":null,"score":{"opus":0.01373342708388993,"gpt":0.2962046471404745,"spread":0.2824712200565846,"validation_status":"score_only:v0-immature-baseline"},"prediction":{"model_version":"codex-gemma-dda1882f352a","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0001303455,0.00008715681,0.0001085472,0.00001594354,0.00008996278,0.00000325268,0.0001192186,0.00006149535,0.000002033142],"category_scores_gemma":[0.000306536,0.00007498686,0.00003797055,0.0001408347,0.00003433639,0.000008236363,0.00005344977,0.00004691151,3.22133e-8],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.00003810442,"about_ca_system_score_gemma":0.00009612741,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.000001216785,"about_ca_topic_score_gemma":0.000005747751,"domain_scores_codex":[0.9993578,0.00003212116,0.0002345411,0.0002071537,0.00007224887,0.00009614902],"domain_scores_gemma":[0.9993715,0.00001473151,0.0002295772,0.000206886,0.0001677849,0.000009505001],"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":[0.000268343,0.0002263041,0.0004499276,0.0002542778,0.00005982719,9.806282e-9,0.00009006741,0.0002063054,0.9972979,0.000004692801,0.00004405639,0.001098244],"study_design_scores_gemma":[0.0004614805,0.0001305049,0.001476335,0.00003693009,0.00001447256,7.318299e-7,0.0002652219,0.000003417329,0.9944688,0.00003531964,0.003040185,0.00006659086],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9967404,0.0001118205,0.002410179,0.00005506153,0.00008446589,0.0004484873,0.000004439669,0.000005989644,0.000139185],"genre_scores_gemma":[0.9968064,0.00001019586,0.002396522,0.000007182873,0.00005237043,0.00008328311,0.00001955668,0.000006407133,0.0006180728],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.002996129,"threshold_uncertainty_score":0.3057876,"prediction_status":"machine_predicted_unvalidated"},"labels":[],"label_agreement":null},{"id":"W4414475486","doi":"10.1016/j.focha.2025.101124","title":"Modeling and optimization of orange peel drying using thin-layer equations and artificial neural networks for standardized powder production","year":2025,"lang":"en","type":"article","venue":"Food Chemistry Advances","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":1,"is_retracted":false,"has_abstract":true,"routes":{"ca_aff":true,"ca_fund":false,"ca_venue":false,"about_ca":false},"ca_institutions":"Lethbridge College","funders":"","keywords":"Orange (colour); Microwave; Artificial neural network; Backpropagation; Moisture; Water content; Orange juice; Raw material","authors":[{"name":"H. S. Singh","is_ca":false},{"name":"Rajpreet Kaur Goraya","is_ca":true},{"name":"Mohit Singla","is_ca":true},{"name":"Gopika Talwar","is_ca":false},{"name":"Yogesh Kumar","is_ca":false}],"retraction":null,"screen_n_in":null,"score":{"opus":0.04660484982706706,"gpt":0.2768826903650455,"spread":0.2302778405379784,"validation_status":"score_only:v0-immature-baseline"},"prediction":{"model_version":"codex-gemma-dda1882f352a","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0001415669,0.00009114324,0.0001340116,0.000007366009,0.0002758829,0.00004136789,0.00004295152,0.00006172926,0.000003513869],"category_scores_gemma":[0.0001242851,0.00004907252,0.00003077474,0.0001247836,0.00003682607,0.0001693918,0.00002767374,0.00005939275,6.46443e-9],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.00001202345,"about_ca_system_score_gemma":0.000008124908,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.00001335854,"about_ca_topic_score_gemma":0.00002568934,"domain_scores_codex":[0.9993579,0.0000121649,0.0001914329,0.0002330883,0.00007614882,0.0001292922],"domain_scores_gemma":[0.9996815,0.00006930939,0.00006732487,0.00003289459,0.0001233077,0.00002563273],"domain_codex":null,"domain_gemma":null,"domain_candidate":null,"domain_consensus":null,"study_design_codex":"simulation_or_modeling","study_design_gemma":"simulation_or_modeling","study_design_scores_codex":[0.00006269128,0.00001154972,0.00002434283,0.00004883628,0.000009247116,2.782865e-8,0.00003602956,0.811937,0.1772865,0.00002222797,0.00000121295,0.01056033],"study_design_scores_gemma":[0.0001161448,0.00003969554,0.000002476879,0.00006261341,0.00003060723,9.590152e-7,0.0004310681,0.9575131,0.04116762,0.0005232862,0.0000253027,0.00008715711],"study_design_candidate":"simulation_or_modeling","study_design_consensus":"simulation_or_modeling","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.8900761,0.002238391,0.1071398,0.0002182384,0.00009692367,0.0001550814,0.00001972223,0.0000312806,0.00002442311],"genre_scores_gemma":[0.9954904,0.00007681316,0.004200876,0.0000143313,0.0001542584,0.00001257606,0.00003274709,0.000001164647,0.00001678068],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.145576,"threshold_uncertainty_score":0.2121896,"prediction_status":"machine_predicted_unvalidated"},"labels":[],"label_agreement":null},{"id":"W4405662245","doi":"10.1016/j.focha.2024.100870","title":"Protective effect of seabuckthorn seed protein on renal function in diabetic mice","year":2024,"lang":"en","type":"article","venue":"Food Chemistry Advances","topic":"Phytochemical and Pharmacological Studies","field":"Medicine","cited_by":1,"is_retracted":false,"has_abstract":true,"routes":{"ca_aff":true,"ca_fund":false,"ca_venue":false,"about_ca":false},"ca_institutions":"Ministry of Agriculture","funders":"South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences; Basic and Applied Basic Research Foundation of Guangdong Province; Central Public-interest Scientific Institution Basal Research Fund, Chinese Academy of Fishery Sciences; Chinese Academy of Fishery Sciences","keywords":"Renal function; Diabetes mellitus; Traditional medicine; Medicine; Internal medicine; Biology; Endocrinology","authors":[{"name":"Hengheng Wang","is_ca":true},{"name":"Huan Xiang","is_ca":true},{"name":"Dongxiao Sun‐Waterhouse","is_ca":false},{"name":"Danyang Shu","is_ca":false},{"name":"Chun Cui","is_ca":false},{"name":"Yueqi Wang","is_ca":true}],"retraction":null,"screen_n_in":null,"score":{"opus":0.009729745551365666,"gpt":0.2767222550443483,"spread":0.2669925094929826,"validation_status":"score_only:v0-immature-baseline"},"prediction":{"model_version":"codex-gemma-dda1882f352a","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000102961,0.0001436596,0.0002710575,0.00001777419,0.00002217757,0.000004553051,0.00004569435,0.00007260998,0.00005976486],"category_scores_gemma":[0.0001398795,0.0000954073,0.00007627541,0.0002395594,0.0000773928,0.00004183293,0.00002614578,0.0003325325,0.000008215045],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.00006168352,"about_ca_system_score_gemma":0.00001638138,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.000001333635,"about_ca_topic_score_gemma":4.739843e-7,"domain_scores_codex":[0.9992181,0.00002675751,0.0001611579,0.0002680629,0.0001593629,0.000166556],"domain_scores_gemma":[0.9996662,0.0001485763,0.00003576313,0.00006887525,0.0000257451,0.00005480792],"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":[0.00155908,0.000104761,0.0003494341,0.002343313,0.00008074722,0.00001359554,0.00002339079,0.00001308466,0.9876532,0.00000396634,0.00002147159,0.007833952],"study_design_scores_gemma":[0.0007230032,0.002131936,0.0006905919,0.0008803848,0.00005620278,0.000004425372,0.00001144165,0.0000443694,0.9925879,0.001027572,0.001747656,0.00009449835],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9909234,0.00438002,0.00002262833,0.0002155987,0.00004886131,0.0006081421,0.00001332862,0.00007077249,0.003717228],"genre_scores_gemma":[0.9991181,0.0000189501,0.00002477146,0.00002576954,0.0001708225,0.0004183621,0.000008007281,0.000008273039,0.0002069185],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.008194705,"threshold_uncertainty_score":0.3890597,"prediction_status":"machine_predicted_unvalidated"},"labels":[],"label_agreement":null},{"id":"W4409828937","doi":"10.1016/j.focha.2025.100992","title":"Rwandan Coffee arabica has caffeine increasing with altitude, but undetectable phytomelatonin","year":2025,"lang":"en","type":"article","venue":"Food Chemistry Advances","topic":"Coffee research and impacts","field":"Medicine","cited_by":1,"is_retracted":false,"has_abstract":true,"routes":{"ca_aff":false,"ca_fund":false,"ca_venue":false,"about_ca":true},"ca_institutions":"","funders":"","keywords":"Caffeine; Arabica coffee; Altitude (triangle); Traditional medicine; Horticulture; Biology; Medicine; Internal medicine; Mathematics","authors":[{"name":"James Rurangwa","is_ca":false},{"name":"Francoise M. Twambaze","is_ca":false},{"name":"Védaste Kagisha","is_ca":false},{"name":"Abdullateef Isiaka Alagbonsi","is_ca":false}],"retraction":null,"screen_n_in":null,"score":{"opus":0.01427192990228742,"gpt":0.2806347527404788,"spread":0.2663628228381913,"validation_status":"score_only:v0-immature-baseline"},"prediction":{"model_version":"codex-gemma-dda1882f352a","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0001605134,0.0002317603,0.0003885894,0.0000610313,0.0002063485,0.00007474796,0.0001536669,0.00008763243,0.0003020006],"category_scores_gemma":[0.0004297024,0.0001809276,0.00006845722,0.0004294154,0.0002466709,0.0001539797,0.00007148115,0.0003732513,0.00001183515],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.0001583305,"about_ca_system_score_gemma":0.0007524189,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.00004140056,"about_ca_topic_score_gemma":0.00005452088,"domain_scores_codex":[0.9984743,0.00002372696,0.0002018116,0.0003736492,0.0003854263,0.0005410754],"domain_scores_gemma":[0.9989129,0.0001583953,0.00007267717,0.0004049645,0.0001439565,0.0003070617],"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":[0.003229528,0.0003996328,0.0125354,0.002132133,0.0004877897,0.0001309073,0.00006513613,0.00004502748,0.9602761,0.00004252832,0.001534343,0.01912142],"study_design_scores_gemma":[0.00266441,0.0006603655,0.003643516,0.0008679767,0.00008220338,0.0001523331,0.0001955092,0.00005334965,0.9206501,0.0001986533,0.07061663,0.0002150005],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.920996,0.009734076,0.0001512969,0.001583869,0.0000424289,0.0002664632,0.00002681859,0.0001353265,0.06706379],"genre_scores_gemma":[0.9922563,0.0003244436,0.0009932525,0.0001214632,0.0001469368,0.00003130516,0.00003241845,0.00002135762,0.0060725],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.0712604,"threshold_uncertainty_score":0.7378014,"prediction_status":"machine_predicted_unvalidated"},"labels":[],"label_agreement":null},{"id":"W4291312876","doi":"10.1016/j.focha.2022.100083","title":"“Cold caramelization” of glucosamine under UV-C radiation","year":2022,"lang":"en","type":"article","venue":"Food Chemistry Advances","topic":"Phytochemicals and Antioxidant Activities","field":"Medicine","cited_by":1,"is_retracted":false,"has_abstract":true,"routes":{"ca_aff":true,"ca_fund":false,"ca_venue":false,"about_ca":false},"ca_institutions":"Alberta Ministry of Agriculture and Forestry; University of Alberta","funders":"","keywords":"Chemistry; Browning; Glucosamine; Food science; Chromatography; Hydroxymethylfurfural; Organic chemistry; Furfural; Catalysis","authors":[{"name":"Fuyao Zou","is_ca":true},{"name":"Yuliya Hrynets","is_ca":true},{"name":"M. S. Roopesh","is_ca":true},{"name":"Mirko Betti","is_ca":true}],"retraction":null,"screen_n_in":null,"score":{"opus":0.008936611252364576,"gpt":0.2427820745470826,"spread":0.233845463294718,"validation_status":"score_only:v0-immature-baseline"},"prediction":{"model_version":"codex-gemma-dda1882f352a","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00003836623,0.00008328239,0.0001741104,0.00001736656,0.00006596481,0.000003667632,0.00006329618,0.00002604955,0.0002168877],"category_scores_gemma":[0.00003335617,0.00008469845,0.00005939735,0.00015834,0.00004807433,0.00007915992,0.0000395999,0.0001104019,5.995636e-7],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.00004951255,"about_ca_system_score_gemma":0.00005207415,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.000001593941,"about_ca_topic_score_gemma":2.135999e-7,"domain_scores_codex":[0.999345,0.000007612634,0.0001616882,0.0001471828,0.0002268121,0.0001116994],"domain_scores_gemma":[0.999631,0.00003539362,0.000115359,0.0001393423,0.00003801366,0.0000408186],"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":[0.00008273483,0.0001539359,0.001197554,0.0002278206,0.00003587326,0.00000177133,0.00004363199,0.0004082277,0.9965595,0.0001736908,0.0002260713,0.0008891701],"study_design_scores_gemma":[0.0005859306,0.0001741817,0.000434369,0.000023275,0.00002828048,0.00002012277,0.0003746816,0.0001039301,0.9805459,0.0003616179,0.01725956,0.00008813297],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.990055,0.00450088,0.0001728192,0.000276483,0.0000603445,0.00009266734,0.00006443303,0.0000551218,0.004722226],"genre_scores_gemma":[0.9987804,0.0001799681,0.0001638771,0.00009299632,0.0001247479,0.00003748308,0.0001192066,0.00001081122,0.0004905118],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.01703349,"threshold_uncertainty_score":0.3453903,"prediction_status":"machine_predicted_unvalidated"},"labels":[],"label_agreement":null},{"id":"W7115177316","doi":"10.1016/j.focha.2025.101197","title":"Complexation of pea protein isolate and betanin in red beet extract (Beta vulgaris L.): Effect of pH and temperature on stability","year":2025,"lang":"en","type":"article","venue":"Food Chemistry Advances","topic":"Botanical Research and Applications","field":"Agricultural and Biological Sciences","cited_by":1,"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; Dalhousie University","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Betanin; Pea protein; Pigment; Protein isolate; Field pea","authors":[],"retraction":null,"screen_n_in":null,"score":{"opus":0.01133023080727293,"gpt":0.2591770371109747,"spread":0.2478468063037017,"validation_status":"score_only:v0-immature-baseline"},"prediction":{"model_version":"codex-gemma-dda1882f352a","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0001843633,0.0000775529,0.0001676448,0.000003575825,0.00004706257,0.00001157653,0.00008838249,0.0000641718,0.00002733077],"category_scores_gemma":[0.000130759,0.00003336168,0.00002357679,0.0001892477,0.0001100986,0.00006868703,0.00003786111,0.0001274083,7.831422e-8],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.000008888165,"about_ca_system_score_gemma":0.000005550256,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.00001887496,"about_ca_topic_score_gemma":0.00009805923,"domain_scores_codex":[0.9993783,0.00004594253,0.0001692613,0.0002017715,0.000100269,0.0001044253],"domain_scores_gemma":[0.9995214,0.0002807312,0.00006981982,0.00005325468,0.00003535785,0.00003942955],"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":[0.0001306883,0.00005751563,0.002531812,0.0001609858,0.000005002184,1.460021e-7,0.000005950498,0.00000177548,0.9825914,0.00006207237,0.000005970036,0.01444672],"study_design_scores_gemma":[0.0002047935,0.0004587918,0.07784076,0.0001049866,0.000004084914,2.975696e-7,0.00005649207,0.00004777742,0.9186502,0.002164298,0.0004098163,0.00005769931],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9973579,0.000915791,7.727518e-7,0.0006480427,0.000002697009,0.0002642421,0.00007599618,0.000007809182,0.0007267583],"genre_scores_gemma":[0.9997576,0.000099895,0.00003839398,0.000004770782,0.0000106128,0.00003399119,0.00001978596,3.587854e-7,0.00003457978],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.07530895,"threshold_uncertainty_score":0.136045,"prediction_status":"machine_predicted_unvalidated"},"labels":[],"label_agreement":null},{"id":"W4416612004","doi":"10.1016/j.focha.2025.101186","title":"Editorial on “The chemistry behind the new products derived from the biodiverse Amazon region” special issue","year":2025,"lang":"en","type":"article","venue":"Food Chemistry Advances","topic":"Chemistry and Chemical Engineering","field":"Environmental Science","cited_by":0,"is_retracted":false,"has_abstract":false,"routes":{"ca_aff":true,"ca_fund":false,"ca_venue":false,"about_ca":false},"ca_institutions":"CanAm Bioresearch (Canada)","funders":"","keywords":"Amazon rainforest; Biodiversity","authors":[{"name":"Sanka N. Atapattu","is_ca":true},{"name":"Yujuan Shan","is_ca":false},{"name":"Hetong Lin","is_ca":false},{"name":"Yongping Bao","is_ca":false}],"retraction":null,"screen_n_in":null,"score":{"opus":0.005170699636791488,"gpt":0.1860534694048577,"spread":0.1808827697680662,"validation_status":"score_only:v0-immature-baseline"},"prediction":{"model_version":"codex-gemma-dda1882f352a","candidate_categories":["insufficient_payload"],"consensus_categories":[],"category_scores_codex":[0.00008828324,0.0002711231,0.0001532646,0.000001814457,0.0003549778,0.00007583552,0.001007792,0.0001500128,0.002566904],"category_scores_gemma":[0.0004273467,0.0001568065,0.00009166914,0.0002066991,0.0003858933,0.0001061728,0.0002967417,0.0005349031,0.00008823273],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.0001266329,"about_ca_system_score_gemma":0.00004163964,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.00002743626,"about_ca_topic_score_gemma":0.000004583791,"domain_scores_codex":[0.99857,0.00001319082,0.0002104602,0.0004997077,0.0003935948,0.0003130136],"domain_scores_gemma":[0.9987972,0.000286159,0.0001031879,0.0007151488,0.00001498735,0.00008334698],"domain_codex":null,"domain_gemma":null,"domain_candidate":null,"domain_consensus":null,"study_design_codex":"not_applicable","study_design_gemma":"bench_or_experimental","study_design_scores_codex":[0.00006014933,0.00003265537,0.00005604745,0.00002447497,0.00002681502,0.00000166824,0.0001379417,0.0003678582,0.4567477,0.000003186197,0.5412148,0.001326728],"study_design_scores_gemma":[0.0001532007,0.00000466743,0.00001730509,0.00002602237,0.00001536302,0.000001197409,0.000165095,0.000008519306,0.5102561,0.0002767141,0.4889727,0.0001031958],"study_design_candidate":"not_applicable","study_design_consensus":null,"genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.7252699,0.001637806,0.00007882956,0.05014822,0.02369487,0.000754574,0.0001808608,0.0003083688,0.1979266],"genre_scores_gemma":[0.6829005,0.0002826341,0.0001502576,0.0009957227,0.2876239,0.0000904558,0.00009690541,0.00003874315,0.02782084],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.263929,"threshold_uncertainty_score":0.9983449,"prediction_status":"machine_predicted_unvalidated"},"labels":[],"label_agreement":null},{"id":"W4415537895","doi":"10.1016/j.focha.2025.101143","title":"Differential scanning calorimetry (DSC) study of thermal properties of mustard proteins and their application as ingredient in beef patty","year":2025,"lang":"en","type":"article","venue":"Food Chemistry Advances","topic":"Meat and Animal Product Quality","field":"Agricultural and Biological Sciences","cited_by":0,"is_retracted":false,"has_abstract":true,"routes":{"ca_aff":true,"ca_fund":true,"ca_venue":false,"about_ca":false},"ca_institutions":"Université Laval","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Ingredient; Differential scanning calorimetry; Sugar; TBARS; Thermal stability; Food additive","authors":[{"name":"Mohammed Aïder","is_ca":true},{"name":"Abdramane Ongoiba","is_ca":true},{"name":"Djamel Djenane","is_ca":false}],"retraction":null,"screen_n_in":null,"score":{"opus":0.02035270422317247,"gpt":0.2354633222089709,"spread":0.2151106179857984,"validation_status":"score_only:v0-immature-baseline"},"prediction":{"model_version":"codex-gemma-dda1882f352a","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0001014106,0.00009879925,0.0001901297,0.000006001703,0.00005888342,0.000008314169,0.0001284034,0.00004226008,0.00001927764],"category_scores_gemma":[0.00004239986,0.00003843644,0.00002338671,0.0001652272,0.000077866,0.00006266116,0.00008217101,0.00008360486,1.286589e-7],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.000008507785,"about_ca_system_score_gemma":0.000007123143,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.000137698,"about_ca_topic_score_gemma":0.00008560045,"domain_scores_codex":[0.9992937,0.00003200515,0.0002372221,0.0002305579,0.00009890498,0.0001075606],"domain_scores_gemma":[0.9997394,0.00002506185,0.0001109148,0.00005454803,0.00004879566,0.00002128275],"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":[0.0000985528,0.0003255652,0.02245763,0.0001809312,0.00001209339,9.404955e-8,0.0004015978,0.000003627535,0.959101,0.000008973841,5.108969e-7,0.0174094],"study_design_scores_gemma":[0.0001696815,0.0003145908,0.03807588,0.00007673672,0.000005591155,1.879519e-7,0.00538692,0.00001191012,0.9556435,0.0001309948,0.000111097,0.00007285823],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.998369,0.0008903831,0.00000200256,0.00005281355,0.00001752281,0.0003091283,0.00001156044,0.00001251852,0.0003350068],"genre_scores_gemma":[0.9998465,0.00001294682,0.000006203361,0.000004335967,0.00005612235,0.00004013141,0.000006770958,4.981275e-7,0.00002648032],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.01733654,"threshold_uncertainty_score":0.1567392,"prediction_status":"machine_predicted_unvalidated"},"labels":[],"label_agreement":null}]}