{"meta":{"page":1,"per_page":50,"max_per_page":100,"total":4,"total_is_capped":false,"direct_labels_cover":0,"predictions_cover":4,"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":"b0cbef3db365","filters":{"venue":"Foods and raw materials"}},"results":[{"id":"W3154285782","doi":"10.21603/2308-4057-2021-1-106-116","title":"Halal food supply chains: A literature review of sustainable measures and future research directions","year":2021,"lang":"en","type":"review","venue":"Foods and raw materials","topic":"Halal products and consumer behavior","field":"Social Sciences","cited_by":45,"is_retracted":false,"has_abstract":true,"routes":{"ca_aff":true,"ca_fund":false,"ca_venue":false,"about_ca":false},"ca_institutions":"Queen's University","funders":"","keywords":"Business; Sustainability; Supply chain; Nexus (standard); Sustainable development; Quality (philosophy); Resource (disambiguation); Marketing; Engineering; Computer science; Political science","authors":[{"name":"Abderahman Rejeb","is_ca":false},{"name":"John G. Keogh","is_ca":false},{"name":"Karim Rejeb","is_ca":false},{"name":"Kevin Dean","is_ca":true}],"retraction":null,"screen_n_in":null,"score":{"opus":0.08794181948543096,"gpt":0.422797513802176,"spread":0.334855694316745,"validation_status":"score_only:v0-immature-baseline"},"prediction":{"model_version":"codex-gemma-dda1882f352a","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.004180389,0.0002888264,0.001640212,0.0001947149,0.0007673627,0.0004920762,0.0002307166,0.0004235573,0.0003381808],"category_scores_gemma":[0.0004332142,0.0002077712,0.0001624096,0.0008831403,0.0003906075,0.0001598075,0.0002042299,0.0003305063,0.000002135298],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.00005005183,"about_ca_system_score_gemma":0.0007079188,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.0003915279,"about_ca_topic_score_gemma":0.0001135043,"domain_scores_codex":[0.995608,0.00224617,0.0005755563,0.0005420762,0.0005054001,0.0005227851],"domain_scores_gemma":[0.9983847,0.0001156474,0.000220413,0.0003599474,0.0007512647,0.0001680962],"domain_codex":null,"domain_gemma":null,"domain_candidate":null,"domain_consensus":null,"study_design_codex":"design_other","study_design_gemma":"not_applicable","study_design_scores_codex":[0.000003821543,0.00006428236,0.00000192369,0.1298577,0.0001308049,0.00004821034,0.002000082,1.404847e-10,0.00001395842,0.04436519,0.002780101,0.820734],"study_design_scores_gemma":[0.00005790949,0.00008135883,0.000005824609,0.06626969,0.0003189826,0.00002707649,0.001135613,5.296547e-10,0.00001659521,0.00007594922,0.9318085,0.0002024462],"study_design_candidate":"not_applicable","study_design_consensus":null,"genre_codex":"review","genre_gemma":"review","genre_scores_codex":[0.00008462604,0.9954904,9.230579e-8,0.0007794595,0.0006267964,0.001867066,0.0003037592,0.00002577949,0.000821988],"genre_scores_gemma":[0.00004845136,0.9941058,0.00003385811,0.00002750238,0.001436533,0.0003098848,0.0001184503,0.00003187203,0.003887655],"genre_candidate":"review","genre_consensus":"review","teacher_disagreement_score":0.9290285,"threshold_uncertainty_score":0.8472663,"prediction_status":"machine_predicted_unvalidated"},"labels":[],"label_agreement":null},{"id":"W2810292709","doi":"10.21603/2308-4057-2017-2-162-169","title":"USE OF THE METHOD OF ELECTRON PARAMAGNETIC RESONANCE FOR DETERMINATION OF ABSORBED DOSES OF IONIZING RADIATION OF DIFFERENT TYPES OF MEAT AND FISH RAW MATERIALS","year":2017,"lang":"en","type":"article","venue":"Foods and raw materials","topic":"Radiation Effects and Dosimetry","field":"Agricultural and Biological Sciences","cited_by":4,"is_retracted":false,"has_abstract":true,"routes":{"ca_aff":false,"ca_fund":false,"ca_venue":false,"about_ca":true},"ca_institutions":"","funders":"","keywords":"Ionizing radiation; Absorbed dose; Fish <Actinopterygii>; Electron paramagnetic resonance; Chemistry; Food science; Radiation dose; Radiochemistry; Dosimetry; Irradiation; Nuclear magnetic resonance; Nuclear medicine; Medicine; Biology; Fishery; Physics","authors":[{"name":"Тимакова Р.Т.","is_ca":false},{"name":"Tikhonov S.L.","is_ca":false},{"name":"Tikhonova N.V.","is_ca":false},{"name":"Poznyakovskiy V.M.","is_ca":false}],"retraction":null,"screen_n_in":null,"score":{"opus":0.02627093997012632,"gpt":0.2745941046525675,"spread":0.2483231646824412,"validation_status":"score_only:v0-immature-baseline"},"prediction":{"model_version":"codex-gemma-dda1882f352a","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0003316292,0.00007190491,0.0003653312,0.0000144672,0.00005424622,0.00002021788,0.00009571634,0.00006362949,0.00002016623],"category_scores_gemma":[0.0002026353,0.00002765325,0.00003948237,0.00003526572,0.0001078282,0.00008063371,0.00003553777,0.000009729725,1.075725e-8],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.000002312479,"about_ca_system_score_gemma":0.000004138615,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.0002991132,"about_ca_topic_score_gemma":0.00004263,"domain_scores_codex":[0.9992132,0.0001461798,0.0003803638,0.00009629888,0.00009431838,0.00006969683],"domain_scores_gemma":[0.9986535,0.0003138421,0.000857549,0.00008119275,0.00008105631,0.00001289413],"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":[0.0001593562,0.0000336435,0.001803809,0.0002168016,0.00001006668,1.200339e-8,0.00006392982,0.000001857723,0.9870262,0.0004714217,0.000007532042,0.01020535],"study_design_scores_gemma":[0.0001539457,0.0003516066,0.367235,0.00006869261,0.00002581753,2.008004e-7,0.000007059329,0.00002228904,0.6317422,0.0003541927,0.00001129395,0.00002759906],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9990891,0.0001775724,0.00001807782,0.00005484494,0.00009109513,0.0002969699,0.0002661615,0.000001614356,0.000004547876],"genre_scores_gemma":[0.9993656,0.0002434772,0.0003258667,0.000004324034,0.00002662474,0.000005109539,0.00001429823,0.000001111771,0.00001362264],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.3654312,"threshold_uncertainty_score":0.1127667,"prediction_status":"machine_predicted_unvalidated"},"labels":[],"label_agreement":null},{"id":"W2905731014","doi":"10.21603/2308-4057-2018-2-291-295","title":"Optimisation of a process for cocoa-based vermicelli","year":2018,"lang":"en","type":"article","venue":"Foods and raw materials","topic":"Food Chemistry and Fat Analysis","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":"Centennial College","funders":"","keywords":"Food science; Absorption of water; Chemistry; Bulk density; Water content; Antioxidant; Botany; Biology","authors":[{"name":"Jyoti Singh","is_ca":false},{"name":"Krishna Kalyan","is_ca":false},{"name":"Abigail Yikona","is_ca":false},{"name":"Sourav Sen","is_ca":false},{"name":"Sawinder Kaur","is_ca":false},{"name":"Yogesh Gat","is_ca":false},{"name":"Navneet Kaur","is_ca":true},{"name":"Prasad Rasane","is_ca":false}],"retraction":null,"screen_n_in":null,"score":{"opus":0.02630223638342306,"gpt":0.2628407287081796,"spread":0.2365384923247565,"validation_status":"score_only:v0-immature-baseline"},"prediction":{"model_version":"codex-gemma-dda1882f352a","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00009475332,0.00005288466,0.0001161011,0.000003272062,0.00007507605,0.00002158166,0.00005476358,0.00004803135,0.0003446215],"category_scores_gemma":[0.00001266774,0.00001972037,0.00002709248,0.00005756937,0.00006399026,0.00002686845,0.000007689782,0.000007111908,0.000001420387],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.000001679135,"about_ca_system_score_gemma":0.000003174848,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.0000219843,"about_ca_topic_score_gemma":0.00001294158,"domain_scores_codex":[0.9996389,0.00001047541,0.0001207095,0.0001061395,0.00004567558,0.00007808727],"domain_scores_gemma":[0.9997893,0.00003119378,0.00007040483,0.00002201547,0.00006316027,0.00002390341],"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":[0.00008735724,0.00002111188,0.00005712314,0.00003845558,0.000009087166,4.716135e-8,0.00002474643,9.929258e-7,0.9983515,0.00002911605,0.00006239354,0.001318141],"study_design_scores_gemma":[0.0001205185,0.0003329721,0.0006962615,0.00001465643,0.00002351058,3.181642e-7,0.00005073216,0.00004124457,0.9972088,0.0003332313,0.001118893,0.00005881057],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9994682,0.00002152597,0.000008309172,0.0001466733,0.00004344984,0.00009047701,0.00007790213,0.00001071245,0.0001327471],"genre_scores_gemma":[0.9994761,0.000003979552,0.0001030209,0.00003969674,0.0002137867,0.00001344649,0.00008791828,3.952577e-7,0.00006169505],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.001259331,"threshold_uncertainty_score":0.3773364,"prediction_status":"machine_predicted_unvalidated"},"labels":[],"label_agreement":null},{"id":"W4387544609","doi":"10.21603/2308-4057-2024-1-596","title":"The effect of post-packaging pasteurization on physicochemical and microbial properties of beef ham","year":2023,"lang":"en","type":"article","venue":"Foods and raw materials","topic":"Meat and Animal Product Quality","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":"University of Manitoba","funders":"","keywords":"Pasteurization; Food science; Chemistry; Biotechnology; Biology","authors":[{"name":"Nasim Azizpour","is_ca":false},{"name":"Seyed Hadi Razavi","is_ca":false},{"name":"Mehran Azizpour","is_ca":true},{"name":"Esmaeil Khazaei Poul","is_ca":false}],"retraction":null,"screen_n_in":null,"score":{"opus":0.01881434070609159,"gpt":0.2251102821801228,"spread":0.2062959414740312,"validation_status":"score_only:v0-immature-baseline"},"prediction":{"model_version":"codex-gemma-dda1882f352a","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0003358904,0.00005905762,0.0001370063,0.000003556242,0.00009565074,0.00003217065,0.00004394926,0.00002637688,0.000009100288],"category_scores_gemma":[0.00005302032,0.00001610435,0.00001789368,0.00005743782,0.00008962856,0.00002556002,0.00004561651,0.00001624108,0.000001591913],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":9.346383e-7,"about_ca_system_score_gemma":0.000001007452,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.00004376494,"about_ca_topic_score_gemma":0.000004075263,"domain_scores_codex":[0.9995245,0.0001002212,0.0001281479,0.0001045447,0.00005963924,0.00008299101],"domain_scores_gemma":[0.999809,0.00007355282,0.00005763537,0.00002449425,0.00002037204,0.00001498387],"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":[0.000160486,0.000006200848,0.0002892655,0.00006912532,0.000005035837,7.803556e-8,0.00006248597,6.533415e-8,0.9957975,0.00008629892,0.00005574757,0.003467766],"study_design_scores_gemma":[0.00007725297,0.0005408619,0.02519768,0.00004912646,0.000005520411,5.357452e-7,0.00004447646,0.000001179644,0.9738923,0.00006074073,0.00009144314,0.00003891885],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9991582,0.00006332301,2.695323e-8,0.0005224922,0.00007525869,0.0001225541,0.00002963617,0.00001269961,0.00001581332],"genre_scores_gemma":[0.9997414,0.00004202799,9.607118e-7,0.0000141821,0.0001391123,0.000002920623,0.00001903176,5.631427e-7,0.00003984167],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.02490841,"threshold_uncertainty_score":0.07356779,"prediction_status":"machine_predicted_unvalidated"},"labels":[],"label_agreement":null}]}