{"meta":{"page":1,"per_page":50,"max_per_page":100,"total":3,"total_is_capped":false,"direct_labels_cover":0,"predictions_cover":3,"direct_label_status":"direct model label, unvalidated","prediction_status":"machine_predicted_unvalidated (Codex and Gemma teacher distillation)","score_status":"score_only:v0-immature-baseline (scores rank; they never assert a category)","snapshot":{"source":"OpenAlex, pinned release, all 482 partitions","release":"2026-06-24","frame_built":"2026-07-12","author_layer_release":"2026-06-26"},"query_hash":"ae2eba8d7d43","filters":{"venue":"Food Innovation and Advances"}},"results":[{"id":"W4366069014","doi":"10.48130/fia-2023-0009","title":"Marine proteins and peptides: Production, biological activities, and potential applications","year":2023,"lang":"en","type":"article","venue":"Food Innovation and Advances","topic":"Protein Hydrolysis and Bioactive Peptides","field":"Biochemistry, Genetics and Molecular Biology","cited_by":56,"is_retracted":false,"has_abstract":true,"routes":{"ca_aff":true,"ca_fund":false,"ca_venue":false,"about_ca":false},"ca_institutions":"Université du Québec à Trois-Rivières; University of Alberta","funders":"","keywords":"Cosmeceutical; Functional food; Commercialization; Biotechnology; Business; Cosmeceuticals; Food processing; Food industry; Cosmetics; Biochemical engineering; Biology; Chemistry; Food science; Engineering","authors":[{"name":"Ilekuttige Priyan Shanura Fernando","is_ca":false},{"name":"Thilina U. Jayawardena","is_ca":false}],"retraction":null,"screen_n_in":null,"score":{"opus":0.01389294442815473,"gpt":0.2547361790664612,"spread":0.2408432346383065,"validation_status":"score_only:v0-immature-baseline"},"prediction":{"model_version":"metacan-v3-hybrid-931329e0061c","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0003359679,0.0004340597,0.0002176994,0.0004592913,0.0001863483,0.000810702,0.0001927848,0.0004984668,0.0008166019],"category_scores_gemma":[0.0002888716,0.0001259789,0.0002077967,0.0004848905,0.0003814972,0.0005760877,0.0003540526,0.0005198048,0.000564165],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.0003765345,"about_ca_system_score_gemma":0.000337127,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.0004156431,"about_ca_topic_score_gemma":0.0006236311,"domain_scores_codex":[0.9998691,0.00002177944,0.000008971768,0.00002915609,0.00005372706,0.00001720843],"domain_scores_gemma":[0.9998991,0.00002114033,0.00002926771,0.000005083627,0.00001952426,0.00002573425],"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":[0.0002312286,0.0001054605,0.002246183,0.00278481,0.00003095513,0.0007539468,0.0001784143,0.0009515833,0.7746828,0.004748644,0.001315341,0.2119706],"study_design_scores_gemma":[0.00003386732,0.001159022,0.01314402,0.001003726,0.0001282404,0.003811064,0.0005926255,0.002276444,0.6648669,0.005049663,0.3078784,0.00005607535],"study_design_candidate":"not_applicable","study_design_consensus":null,"genre_codex":"review","genre_gemma":"review","genre_scores_codex":[0.1962822,0.7683453,0.01354223,0.00396367,0.0003410384,0.00005503445,0.0003617672,0.0001043573,0.01700434],"genre_scores_gemma":[0.5958475,0.3809344,0.01550323,0.0005830179,0.0003149187,0.00004386557,0.0004006777,0.0000347804,0.006337635],"genre_candidate":"review","genre_consensus":"review","teacher_disagreement_score":0.0008166019,"threshold_uncertainty_score":0.002731979,"prediction_status":"machine_predicted_unvalidated"},"labels":[],"label_agreement":null},{"id":"W4366068618","doi":"10.48130/fia-2023-0008","title":"Effect of sonication - cooking on the immunoreactivity of soy slurry from germinated soybeans","year":2023,"lang":"en","type":"article","venue":"Food Innovation and Advances","topic":"Microbial Inactivation Methods","field":"Biochemistry, Genetics and Molecular Biology","cited_by":8,"is_retracted":false,"has_abstract":true,"routes":{"ca_aff":true,"ca_fund":false,"ca_venue":false,"about_ca":false},"ca_institutions":"McGill University","funders":"","keywords":"Sonication; Germination; Soy protein; Food science; Chemistry; Slurry; Allergen; Chromatography; Materials science; Botany; Biology; Allergy","authors":[{"name":"Akshaya Ravindran","is_ca":false},{"name":"Hosahalli S. Ramaswamy","is_ca":true}],"retraction":null,"screen_n_in":null,"score":{"opus":0.01642587998731946,"gpt":0.3168000705131373,"spread":0.3003741905258178,"validation_status":"score_only:v0-immature-baseline"},"prediction":{"model_version":"metacan-v3-hybrid-931329e0061c","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0001974373,0.0003438986,0.0002417972,0.0001206049,0.00009509391,0.0002252273,0.0001460768,0.0002133722,0.0008423622],"category_scores_gemma":[0.0003540129,0.0001357728,0.0002418698,0.0001063787,0.000210752,0.0001618829,0.000160547,0.0004840848,0.0001527229],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.0001359895,"about_ca_system_score_gemma":0.0001345397,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.0006168901,"about_ca_topic_score_gemma":0.0009364648,"domain_scores_codex":[0.9998693,0.00003363427,0.00001343282,0.00003015604,0.000029122,0.00002423443],"domain_scores_gemma":[0.9997759,0.00007667594,0.00006284555,0.00001177318,0.00003591913,0.00003693612],"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":[0.0002100698,0.0000208308,0.0001394149,0.00003672815,0.000005352624,0.00001805043,0.00002074242,0.00002430615,0.998673,0.000005155512,0.000007416535,0.0008388262],"study_design_scores_gemma":[0.000006108846,0.0009315038,0.006074371,0.000006155513,0.00001965055,0.00004557314,0.00003246419,0.0002120622,0.992305,0.000006642869,0.0003568165,0.000003601271],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.997154,0.001144559,0.001102105,0.00004066944,0.00002046541,0.00001688104,0.00007157312,0.0000292709,0.0004204108],"genre_scores_gemma":[0.9963505,0.0005768262,0.002078055,0.00006131631,0.000008034149,0.00001206933,0.0001769511,0.00001901307,0.0007172132],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.0008423622,"threshold_uncertainty_score":0.002817988,"prediction_status":"machine_predicted_unvalidated"},"labels":[],"label_agreement":null},{"id":"W4406389358","doi":"10.48130/fia-0025-0004","title":"Back Propagation Neural Network model for analysis of hyperspectral images to predict apple firmness","year":2025,"lang":"en","type":"article","venue":"Food Innovation and Advances","topic":"Spectroscopy and Chemometric Analyses","field":"Chemistry","cited_by":8,"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":"Tianjin Science and Technology Program; Engineering and Physical Sciences Research Council; National Natural Science Foundation of China","keywords":"Hyperspectral imaging; Artificial neural network; Artificial intelligence; Computer science; Computer vision; Remote sensing; Geology","authors":[{"name":"Shuiping Li","is_ca":false},{"name":"Yue-Yue Chen","is_ca":false},{"name":"Xiaobo Zhang","is_ca":false},{"name":"Jun-Bo Wang","is_ca":false},{"name":"Yunhong Jiang","is_ca":false},{"name":"Zhaojun Ban","is_ca":false},{"name":"Cunkun Chen","is_ca":true}],"retraction":null,"screen_n_in":null,"score":{"opus":0.0218208013463175,"gpt":0.309051665189628,"spread":0.2872308638433105,"validation_status":"score_only:v0-immature-baseline"},"prediction":{"model_version":"metacan-v3-hybrid-931329e0061c","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0009471786,0.001171334,0.0007394626,0.0004657755,0.0003813773,0.0007330445,0.001173708,0.0008636016,0.001221512],"category_scores_gemma":[0.001363215,0.0004254275,0.0007257191,0.0006363225,0.0003427942,0.0006788475,0.0003798959,0.001235743,0.0004197886],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.0009487343,"about_ca_system_score_gemma":0.0009531163,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.02596244,"about_ca_topic_score_gemma":0.01570441,"domain_scores_codex":[0.9997113,0.00006100071,0.00002215393,0.00007256695,0.0001009526,0.00003197994],"domain_scores_gemma":[0.9995838,0.000180365,0.00003948341,0.00001360581,0.0001751358,0.00000769009],"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":[0.0001231163,0.00008161947,0.001449535,0.00007895492,0.00007064021,0.00006476261,0.0000489449,0.9408574,0.002825708,0.0007069685,0.0005767414,0.05311564],"study_design_scores_gemma":[0.000001719025,0.000009696631,0.0001503065,0.000001914686,0.00000430406,0.000002298837,0.000002219495,0.9993838,0.0002960215,0.00009059557,0.00005515111,0.000001961236],"study_design_candidate":"simulation_or_modeling","study_design_consensus":"simulation_or_modeling","genre_codex":"methods","genre_gemma":"empirical","genre_scores_codex":[0.1129578,0.001154845,0.8794419,0.0003067027,0.0001209014,0.0001255927,0.0002487683,0.001750765,0.003892567],"genre_scores_gemma":[0.8844921,0.0007739956,0.1061694,0.0001011596,0.00003984604,0.0004153479,0.0005129216,0.00006398467,0.007431163],"genre_candidate":"empirical","genre_consensus":null,"teacher_disagreement_score":0.02596244,"threshold_uncertainty_score":0.05162263,"prediction_status":"machine_predicted_unvalidated"},"labels":[],"label_agreement":null}]}