{"meta":{"page":1,"per_page":50,"max_per_page":100,"total":38,"total_is_capped":false,"direct_labels_cover":0,"predictions_cover":38,"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":"c10159c132cf","filters":{"venue":"International Journal of Food Engineering"}},"results":[{"id":"W2040935674","doi":"10.2202/1556-3758.1563","title":"Thermomechanical Property of Rice Kernels Studied by DMA","year":2009,"lang":"en","type":"article","venue":"International Journal of Food Engineering","topic":"Food composition and properties","field":"Nursing","cited_by":59,"is_retracted":false,"has_abstract":true,"routes":{"ca_aff":true,"ca_fund":false,"ca_venue":false,"about_ca":false},"ca_institutions":"Agriculture and Agri-Food Canada","funders":"","keywords":"Materials science; Moisture; Water content; Composite material; Glass transition","authors":[{"name":"Haiyan Jia","is_ca":false},{"name":"Dong Li","is_ca":false},{"name":"Yubin Lan","is_ca":false},{"name":"Bhesh Bhandari","is_ca":false},{"name":"John Shi","is_ca":true},{"name":"Xiao Dong Chen","is_ca":false},{"name":"Zhihuai Mao","is_ca":false}],"retraction":null,"screen_n_in":null,"score":{"opus":0.01449496984192274,"gpt":0.2423115114700323,"spread":0.2278165416281096,"validation_status":"score_only:v0-immature-baseline"},"prediction":{"model_version":"codex-gemma-dda1882f352a","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0001506194,0.00009492855,0.0001708664,0.0001195787,0.00001504056,0.00002788427,0.000306258,0.00003785191,0.00001900038],"category_scores_gemma":[0.00007115073,0.00006487565,0.0001017394,0.0000676183,0.000009722236,0.0001647999,0.00001862525,0.0001726739,0.000002576409],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.00006626535,"about_ca_system_score_gemma":0.00001010854,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.00000492362,"about_ca_topic_score_gemma":2.230159e-7,"domain_scores_codex":[0.9990426,0.00001943405,0.0003802883,0.00006850861,0.0003862131,0.0001029997],"domain_scores_gemma":[0.9994104,0.00003709716,0.00016169,0.00006255204,0.0002776983,0.00005059175],"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":[0.001003239,0.0002193171,0.00001914879,0.00001884733,0.0003036063,0.00001368974,0.0004824079,0.00188735,0.9574353,0.0002072674,0.001429331,0.0369805],"study_design_scores_gemma":[0.002774994,0.01039658,0.0026222,0.0006458188,0.00007939417,0.0005100015,0.000137402,0.008115179,0.954403,0.000791338,0.01912123,0.0004028532],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9844959,0.001716277,0.004472892,0.005632423,0.002475202,0.0000976216,0.00001306377,0.00004872407,0.001047877],"genre_scores_gemma":[0.9987141,0.00001755413,0.000782178,0.0002264512,0.0002216353,6.775455e-7,0.000001104036,0.00001009668,0.00002615181],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.03657765,"threshold_uncertainty_score":0.2645552,"prediction_status":"machine_predicted_unvalidated"},"labels":[],"label_agreement":null},{"id":"W2068835368","doi":"10.2202/1556-3758.1283","title":"Proximate Composition of the Apple Seed and Characterization of Its Oil","year":2007,"lang":"en","type":"article","venue":"International Journal of Food Engineering","topic":"Edible Oils Quality and Analysis","field":"Chemistry","cited_by":46,"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":"Proximate; Food science; Chemistry; Stearic acid; Linoleic acid; Composition (language); Oleic acid; Palmitic acid; Potassium; Phosphorus; Amino acid; Nutrient; Fatty acid; Botany; Biology; Biochemistry; Organic chemistry","authors":[{"name":"Xiuzhu Yu","is_ca":false},{"name":"Frederick R. van de Voort","is_ca":true},{"name":"Zhixi Li","is_ca":false},{"name":"Tianli Yue","is_ca":false}],"retraction":null,"screen_n_in":null,"score":{"opus":0.008104641137108813,"gpt":0.2252891223007075,"spread":0.2171844811635987,"validation_status":"score_only:v0-immature-baseline"},"prediction":{"model_version":"codex-gemma-dda1882f352a","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0001928199,0.00004657955,0.0001021297,0.00007800578,0.000009286094,0.000008907441,0.0001337531,0.00003030571,0.00001525879],"category_scores_gemma":[0.00003310261,0.00003785633,0.0000573976,0.00007049771,0.00001127759,0.0001041371,0.0000224864,0.00008326703,1.089063e-7],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.00002134759,"about_ca_system_score_gemma":0.00001032537,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.000001292651,"about_ca_topic_score_gemma":6.732052e-7,"domain_scores_codex":[0.9993215,0.000003859312,0.0003379569,0.0000350855,0.0002529872,0.00004859181],"domain_scores_gemma":[0.9993643,0.00003480382,0.000306232,0.00003894657,0.000234345,0.00002133719],"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":[0.00002362213,0.00002951311,0.0009074563,0.0002316255,0.0001478768,0.00000133142,0.0001862478,0.0008486458,0.996149,0.0004183849,4.766668e-7,0.001055844],"study_design_scores_gemma":[0.0002508446,0.00001413236,0.00304551,0.0004718563,0.00002655531,0.00003295902,0.00004141516,0.002816035,0.9931813,0.00001531962,0.00006660013,0.00003750547],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9958295,0.0001062249,0.003687238,0.00007757454,0.0001305525,0.000005562331,0.00002308971,0.000003700324,0.0001365352],"genre_scores_gemma":[0.9994581,0.0001235246,0.0002387204,0.000007441251,0.000141013,2.425183e-7,0.000007558145,0.000004781481,0.00001864274],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.003628554,"threshold_uncertainty_score":0.1543736,"prediction_status":"machine_predicted_unvalidated"},"labels":[],"label_agreement":null},{"id":"W2515783216","doi":"10.1515/ijfe-2015-0340","title":"Hot-air Drying Kinetics of Yam Slices under Step Change in Relative Humidity","year":2016,"lang":"en","type":"article","venue":"International Journal of Food Engineering","topic":"Food Drying and Modeling","field":"Agricultural and Biological 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":"McGill University","funders":"","keywords":"Relative humidity; Thermal diffusivity; Water content; Moisture; Wood drying; Diffusion; Kinetics; Humidity; Materials science; Chemistry; Water activity; Analytical Chemistry (journal); Composite material; Thermodynamics; Chromatography","authors":[{"name":"Hao‐Yu Ju","is_ca":false},{"name":"Qian Zhang","is_ca":false},{"name":"Arun S. Mujumdar","is_ca":true},{"name":"Xiao-Ming Fang","is_ca":false},{"name":"Hong‐Wei Xiao","is_ca":false},{"name":"Zhen‐Jiang Gao","is_ca":false}],"retraction":null,"screen_n_in":null,"score":{"opus":0.04458104085546882,"gpt":0.2470955174525447,"spread":0.2025144765970759,"validation_status":"score_only:v0-immature-baseline"},"prediction":{"model_version":"codex-gemma-dda1882f352a","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0001625626,0.00007556004,0.0001269819,0.00005722859,0.000009331687,0.0000103465,0.0002296145,0.00004690631,0.00002435336],"category_scores_gemma":[0.00008310356,0.00002994511,0.0000756657,0.00008703396,0.00001227159,0.0002501594,0.00003789042,0.0000992451,9.732539e-7],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.00005716096,"about_ca_system_score_gemma":0.000003727701,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.00006076172,"about_ca_topic_score_gemma":0.0001068624,"domain_scores_codex":[0.9992417,0.0000141828,0.0003023055,0.00007451309,0.0002571135,0.0001102556],"domain_scores_gemma":[0.999434,0.000169728,0.0001710112,0.0000201217,0.00016483,0.0000403181],"domain_codex":null,"domain_gemma":null,"domain_candidate":null,"domain_consensus":null,"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","study_design_scores_codex":[0.00005552288,0.00007918519,0.002102755,0.00000718294,0.0001025227,0.00000964115,0.0003370363,0.005049808,0.9380535,0.001278473,0.00001094753,0.05291336],"study_design_scores_gemma":[0.001895347,0.0024655,0.5766478,0.00276771,0.00004322641,0.0001320883,0.0004650121,0.00565219,0.4039383,0.001747542,0.003619267,0.0006260152],"study_design_candidate":"bench_or_experimental","study_design_consensus":null,"genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.996541,0.0002719315,0.001774456,0.0008744237,0.0004401885,0.00003191996,0.0000112403,0.000009867481,0.00004499787],"genre_scores_gemma":[0.9987849,0.00008243346,0.0007124966,0.00003106755,0.000378078,0.00000141275,9.768657e-7,0.00000125048,0.00000736349],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.574545,"threshold_uncertainty_score":0.1221126,"prediction_status":"machine_predicted_unvalidated"},"labels":[],"label_agreement":null},{"id":"W1976516077","doi":"10.2202/1556-3758.1229","title":"Time Dependent Rheological Characteristics of Pineapple Jam","year":2007,"lang":"en","type":"article","venue":"International Journal of Food Engineering","topic":"Polysaccharides Composition and Applications","field":"Agricultural and Biological Sciences","cited_by":43,"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":"Rheology; Pectin; Thixotropy; Shear rate; Rheometer; Sugar; Food science; Pulp (tooth); Shear stress; Apparent viscosity; Shearing (physics); Chemistry; Materials science; Composite material","authors":[{"name":"Santanu Basu","is_ca":false},{"name":"US Shivhare","is_ca":false},{"name":"G. S. V. Raghavan","is_ca":true}],"retraction":null,"screen_n_in":null,"score":{"opus":0.009429125768325726,"gpt":0.2124519646202514,"spread":0.2030228388519257,"validation_status":"score_only:v0-immature-baseline"},"prediction":{"model_version":"codex-gemma-dda1882f352a","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0001873783,0.00005424532,0.0001016106,0.00003979784,0.00001441034,0.00001429241,0.0002602488,0.00003342384,0.0001587991],"category_scores_gemma":[0.00004058107,0.00002535663,0.00006923977,0.00009690657,0.00001403709,0.00006068566,0.00003210926,0.00008736696,0.000008220255],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.00002286268,"about_ca_system_score_gemma":0.000004143725,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.000001374533,"about_ca_topic_score_gemma":0.000001035733,"domain_scores_codex":[0.9993174,0.000003857286,0.0003208958,0.00004920198,0.0002240492,0.00008455882],"domain_scores_gemma":[0.9994766,0.00008491435,0.0001671047,0.000017816,0.0001943532,0.00005922041],"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":[0.00002428489,0.00007554427,0.0006452399,0.000001206583,0.00004662872,0.000009108865,0.00001575064,0.0002016142,0.9786162,0.001392326,0.00003386827,0.01893819],"study_design_scores_gemma":[0.0008554342,0.001318447,0.3660816,0.000219201,0.00004829255,0.0009008186,0.0001323011,0.00438553,0.603713,0.000876921,0.02098657,0.0004819304],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9954996,0.00004729597,0.003647339,0.0003991555,0.0001992283,0.00002591451,0.00002488932,0.00001238724,0.0001442337],"genre_scores_gemma":[0.998908,0.00001329144,0.0006713868,0.00003906435,0.0003367819,6.20249e-7,0.0000076012,5.976588e-7,0.00002265708],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.3749033,"threshold_uncertainty_score":0.1738739,"prediction_status":"machine_predicted_unvalidated"},"labels":[],"label_agreement":null},{"id":"W2027152940","doi":"10.2202/1556-3758.1089","title":"Pork Quality Classification Using a Hyperspectral Imaging System and Neural Network","year":2007,"lang":"en","type":"article","venue":"International Journal of Food Engineering","topic":"Spectroscopy and Chemometric Analyses","field":"Chemistry","cited_by":37,"is_retracted":false,"has_abstract":true,"routes":{"ca_aff":true,"ca_fund":false,"ca_venue":false,"about_ca":false},"ca_institutions":"Agriculture and Agri-Food Canada; McGill University","funders":"","keywords":"Hyperspectral imaging; Principal component analysis; Artificial intelligence; Pattern recognition (psychology); Feature (linguistics); Artificial neural network; Computer science; Feature selection; Reflectivity; Mathematics; Optics; Physics","authors":[{"name":"Qiao Jun","is_ca":false},{"name":"Michael Ngadi","is_ca":true},{"name":"Ning Wang","is_ca":true},{"name":"Aynur Gunenc","is_ca":true},{"name":"M. Monroy","is_ca":true},{"name":"C. Gariépy","is_ca":true},{"name":"Shiv O. Prasher","is_ca":true}],"retraction":null,"screen_n_in":null,"score":{"opus":0.02738694324401449,"gpt":0.3038380735038165,"spread":0.2764511302598021,"validation_status":"score_only:v0-immature-baseline"},"prediction":{"model_version":"codex-gemma-dda1882f352a","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0003604223,0.0001026264,0.0001678691,0.0001791682,0.00003234045,0.00006220285,0.000185204,0.00004038267,0.00001820977],"category_scores_gemma":[0.00008332263,0.0001015827,0.00008919666,0.0001542454,0.00001576278,0.0001766187,0.00002498271,0.00021146,2.817425e-7],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.0002987027,"about_ca_system_score_gemma":0.00001880373,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.00001053222,"about_ca_topic_score_gemma":9.777757e-7,"domain_scores_codex":[0.99897,0.000004838357,0.0004424214,0.00009752745,0.0003081554,0.0001769986],"domain_scores_gemma":[0.9993072,0.00009690305,0.0002724982,0.00006682704,0.0001750908,0.00008144219],"domain_codex":null,"domain_gemma":null,"domain_candidate":null,"domain_consensus":null,"study_design_codex":"bench_or_experimental","study_design_gemma":"simulation_or_modeling","study_design_scores_codex":[0.0001650307,0.00006634872,0.05027265,0.0001293576,0.0009456513,0.0001647203,0.0002917439,0.04545429,0.8902178,0.008940546,0.00004209394,0.0033097],"study_design_scores_gemma":[0.003451425,0.000143013,0.07982138,0.0008549436,0.0007285687,0.008270167,0.007060326,0.4975875,0.3997571,0.0003764104,0.0007236055,0.001225504],"study_design_candidate":"bench_or_experimental","study_design_consensus":null,"genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9496433,0.001619907,0.04761841,0.00007557881,0.0004133813,0.00001092707,0.000002697215,0.00003287944,0.0005829633],"genre_scores_gemma":[0.9936487,0.00001298101,0.005167807,0.00001582881,0.001132363,2.336195e-7,0.000001437838,0.00001297205,0.000007668875],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.4904607,"threshold_uncertainty_score":0.4142422,"prediction_status":"machine_predicted_unvalidated"},"labels":[],"label_agreement":null},{"id":"W2051465371","doi":"10.2202/1556-3758.1071","title":"Mass Transfer Characteristics of Chicken Nuggets","year":2006,"lang":"en","type":"article","venue":"International Journal of Food Engineering","topic":"Food Quality and Safety Studies","field":"Agricultural and Biological Sciences","cited_by":35,"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":"Thermal diffusivity; Moisture; Food science; Chemistry; Mass transfer; Deep frying; Diffusion; Water content; Analytical Chemistry (journal); Chromatography; Thermodynamics; Organic chemistry","authors":[{"name":"Michael Ngadi","is_ca":true},{"name":"Khaldoun Dirani","is_ca":true},{"name":"Sylvester Oluka","is_ca":true}],"retraction":null,"screen_n_in":null,"score":{"opus":0.01073280010970638,"gpt":0.1930044237612932,"spread":0.1822716236515869,"validation_status":"score_only:v0-immature-baseline"},"prediction":{"model_version":"codex-gemma-dda1882f352a","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0001272787,0.00006397365,0.0001404886,0.0000208359,0.00001506552,0.00001381831,0.0001941518,0.0000309141,0.00003223423],"category_scores_gemma":[0.00003149552,0.00002851444,0.0001071781,0.00005431052,0.00001343679,0.00008404961,0.00001191865,0.00008305367,0.000001109782],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.00001575964,"about_ca_system_score_gemma":0.000003437887,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.00001347029,"about_ca_topic_score_gemma":0.00001502193,"domain_scores_codex":[0.9992772,0.000008647917,0.0003405194,0.00004555434,0.000249382,0.00007873021],"domain_scores_gemma":[0.999631,0.00007682828,0.00007759678,0.00001311078,0.0001790731,0.00002235762],"domain_codex":null,"domain_gemma":null,"domain_candidate":null,"domain_consensus":null,"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","study_design_scores_codex":[0.0001626958,0.0002162862,0.004625982,0.00003073001,0.0004987263,0.00003636125,0.0002455748,0.00225459,0.9387789,0.01150899,0.0002110788,0.04143002],"study_design_scores_gemma":[0.0007462443,0.001227658,0.8814353,0.0002851004,0.00005156737,0.0001188349,0.0002034929,0.0005412702,0.07998937,0.002138805,0.03288483,0.0003775368],"study_design_candidate":"bench_or_experimental","study_design_consensus":null,"genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9975018,0.0001923484,0.0005891349,0.0008962846,0.0004621065,0.00001994909,0.00005071861,0.000008374411,0.0002792632],"genre_scores_gemma":[0.9991301,0.00004730394,0.0002254674,0.00002078317,0.0005546687,4.639077e-7,0.00000670203,6.664594e-7,0.00001380024],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.8768093,"threshold_uncertainty_score":0.1162785,"prediction_status":"machine_predicted_unvalidated"},"labels":[],"label_agreement":null},{"id":"W2094013882","doi":"10.2202/1556-3758.1452","title":"3-D Imaging of Deep-Fat Fried Chicken Nuggets Breading Coating Using X-Ray Micro-CT","year":2009,"lang":"en","type":"article","venue":"International Journal of Food Engineering","topic":"Edible Oils Quality and Analysis","field":"Chemistry","cited_by":28,"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":"Materials science; Porosity; Food science; Moisture; Slicing; Coating; Flavor; Composite material; Chemistry; Computer science","authors":[{"name":"Akinbode A. Adedeji","is_ca":true},{"name":"Michael Ngadi","is_ca":true}],"retraction":null,"screen_n_in":null,"score":{"opus":0.01199726163362834,"gpt":0.258126275233043,"spread":0.2461290135994147,"validation_status":"score_only:v0-immature-baseline"},"prediction":{"model_version":"codex-gemma-dda1882f352a","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0002847451,0.0001564359,0.0002959304,0.0002907592,0.00003702199,0.00006932343,0.0004155775,0.0000346894,0.00009190264],"category_scores_gemma":[0.0002210234,0.0001629692,0.0002459777,0.0001320185,0.00001716153,0.0003342792,0.00003605439,0.0003010643,9.197365e-7],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.0001391588,"about_ca_system_score_gemma":0.00002746857,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.000012588,"about_ca_topic_score_gemma":0.000001379713,"domain_scores_codex":[0.9984649,0.00001151393,0.0007219416,0.0001199984,0.0004890547,0.0001925489],"domain_scores_gemma":[0.9988939,0.0001169328,0.0005000621,0.0001029454,0.0003023753,0.00008379772],"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":[0.00001813202,0.00005067165,0.001082682,0.00008383733,0.0003630507,0.00007827635,0.0004589397,0.0890509,0.9036536,0.0001880222,0.000007891315,0.004963961],"study_design_scores_gemma":[0.001029714,0.00004128441,0.0003291025,0.001885828,0.0001517643,0.0005859898,0.0006067379,0.1295887,0.8648689,0.0003713677,0.000202238,0.0003383989],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9686913,0.001016784,0.02918097,0.0001417307,0.0003295999,0.00001108743,0.000009691921,0.00002432714,0.0005945194],"genre_scores_gemma":[0.9872937,0.00005624607,0.01184133,0.00004507074,0.0007319817,2.229637e-7,0.000004976343,0.00001761603,0.000008900804],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.04053777,"threshold_uncertainty_score":0.664569,"prediction_status":"machine_predicted_unvalidated"},"labels":[],"label_agreement":null},{"id":"W2333320227","doi":"10.2202/1556-3758.2122","title":"Microencapsulation of Ferrous Fumarate for the Production of Salt Double Fortified with Iron and Iodine","year":2011,"lang":"en","type":"article","venue":"International Journal of Food Engineering","topic":"Iron Metabolism and Disorders","field":"Medicine","cited_by":28,"is_retracted":false,"has_abstract":true,"routes":{"ca_aff":true,"ca_fund":false,"ca_venue":false,"about_ca":false},"ca_institutions":"University of Toronto","funders":"","keywords":"Iodised salt; Ferrous; Iodine; Salt (chemistry); Fortification; Bioavailability; Chemistry; Ferrous sulphate; Food science; Iodine deficiency; Inorganic chemistry; Organic chemistry","authors":[{"name":"Dan Romita","is_ca":true},{"name":"Yu‐Ling Cheng","is_ca":true},{"name":"Levente L. Diósady","is_ca":true}],"retraction":null,"screen_n_in":null,"score":{"opus":0.02513204278425563,"gpt":0.2404722283591454,"spread":0.2153401855748898,"validation_status":"score_only:v0-immature-baseline"},"prediction":{"model_version":"codex-gemma-dda1882f352a","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0001372447,0.00005292657,0.0001193567,0.0001095695,0.000008915156,0.000003589589,0.00005755192,0.0000182406,0.00000533377],"category_scores_gemma":[0.00004814674,0.0000339797,0.00003874226,0.00004188609,0.00002130305,0.00009538087,0.000007156881,0.00005372802,6.280109e-8],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.00001062545,"about_ca_system_score_gemma":0.00002292928,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.00001159335,"about_ca_topic_score_gemma":0.00000336818,"domain_scores_codex":[0.9994984,0.000002356765,0.0002430321,0.00004593151,0.0001583082,0.00005194699],"domain_scores_gemma":[0.9994076,0.00001972951,0.0001955371,0.00005120225,0.0003048612,0.00002099587],"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":[0.01465323,0.0005015774,0.01131418,0.0008991995,0.001077955,0.00001072199,0.00614918,0.04406796,0.893703,0.007195135,0.0002376605,0.02019019],"study_design_scores_gemma":[0.009306135,0.002549284,0.1693105,0.000604127,0.0006093541,0.0007102988,0.0005763326,0.004053042,0.8111376,0.0003111955,0.0006379089,0.0001943028],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9869179,0.0006960848,0.01157794,0.0001905208,0.0004260416,0.0001369535,0.000002551189,0.000003361388,0.00004860839],"genre_scores_gemma":[0.9959296,0.00008436132,0.003822465,0.000007603067,0.0001195733,0.000002593571,0.000001782961,0.000007627837,0.00002439544],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.1579963,"threshold_uncertainty_score":0.1385652,"prediction_status":"machine_predicted_unvalidated"},"labels":[],"label_agreement":null},{"id":"W2614873513","doi":"10.1515/ijfe-2016-0263","title":"A Comparative Study of Combined Microwave Techniques for Longan ( <i>Dimocarpus longan</i> Lour.) Drying with Hot Air or Vacuum","year":2017,"lang":"en","type":"article","venue":"International Journal of Food Engineering","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":24,"is_retracted":false,"has_abstract":true,"routes":{"ca_aff":true,"ca_fund":false,"ca_venue":false,"about_ca":false},"ca_institutions":"University of Guelph","funders":"","keywords":"Shrinkage; Lightness; Microwave; Materials science; Pulp and paper industry; Food science; Process engineering; Composite material; Chemistry; Physics; Engineering","authors":[{"name":"Krit Apinyavisit","is_ca":false},{"name":"Adisak Nathakaranakule","is_ca":false},{"name":"Somchart Soponronnarit","is_ca":false},{"name":"Gauri S. Mittal","is_ca":true}],"retraction":null,"screen_n_in":null,"score":{"opus":0.04035833154108549,"gpt":0.2745142420758334,"spread":0.2341559105347479,"validation_status":"score_only:v0-immature-baseline"},"prediction":{"model_version":"codex-gemma-dda1882f352a","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0002375886,0.0001396355,0.0002978738,0.0000454346,0.0001136799,0.00009019137,0.000583872,0.00004216367,0.000003523178],"category_scores_gemma":[0.00006422568,0.00005814933,0.00009584828,0.00004682288,0.00002382317,0.0002263984,0.00006465094,0.0001539957,2.156498e-7],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.00003661271,"about_ca_system_score_gemma":0.00001813742,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.00004922842,"about_ca_topic_score_gemma":0.0002380727,"domain_scores_codex":[0.9990474,0.00001320704,0.0003646706,0.0001265179,0.0003026047,0.0001456178],"domain_scores_gemma":[0.9987726,0.0001385471,0.00044868,0.00006343894,0.0005156271,0.0000611197],"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":[0.002872884,0.0009736881,0.002677659,0.00004198664,0.001350172,0.00008621783,0.002668212,0.007991805,0.9644312,0.0002147033,0.0001280282,0.01656343],"study_design_scores_gemma":[0.004211081,0.02493574,0.03386057,0.001193855,0.0001855018,0.0003784951,0.00328293,0.005841255,0.924313,0.0002157159,0.0008928061,0.0006890245],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.99678,0.00005119947,0.002377176,0.0002117695,0.0002902851,0.0002130637,0.00001681085,0.00002379365,0.00003594754],"genre_scores_gemma":[0.9970103,0.000008041318,0.002655806,0.00001951522,0.0002732394,0.000009833038,0.000003372722,0.000002806095,0.0000170747],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.04011819,"threshold_uncertainty_score":0.2371261,"prediction_status":"machine_predicted_unvalidated"},"labels":[],"label_agreement":null},{"id":"W2037282480","doi":"10.2202/1556-3758.1494","title":"Effectiveness of Pulsed Electric Fields in Controlling Microbial Growth in Milk","year":2008,"lang":"en","type":"article","venue":"International Journal of Food Engineering","topic":"Microbial Inactivation Methods","field":"Biochemistry, Genetics and Molecular Biology","cited_by":19,"is_retracted":false,"has_abstract":true,"routes":{"ca_aff":true,"ca_fund":false,"ca_venue":false,"about_ca":false},"ca_institutions":"University of Waterloo","funders":"","keywords":"Pasteurization; Indigenous; Food science; Population; Electric field; Biology; Animal science; Ecology; Medicine","authors":[{"name":"Ayman El‐Hag","is_ca":false},{"name":"Shesha Jayaram","is_ca":true},{"name":"William A. Anderson","is_ca":true}],"retraction":null,"screen_n_in":null,"score":{"opus":0.007569830558807719,"gpt":0.2442364773225928,"spread":0.2366666467637851,"validation_status":"score_only:v0-immature-baseline"},"prediction":{"model_version":"codex-gemma-dda1882f352a","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0003818674,0.00006987908,0.0001545199,0.0002817816,0.000004674034,0.000004140925,0.0001685644,0.00007423671,0.000002606516],"category_scores_gemma":[0.0003570156,0.00007373299,0.00007030858,0.0001149954,0.000007892778,0.000009731405,0.00001938469,0.0001440822,1.29386e-7],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.00005246437,"about_ca_system_score_gemma":0.00005348651,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.0000145927,"about_ca_topic_score_gemma":0.000005606461,"domain_scores_codex":[0.999359,0.00005906579,0.0003186761,0.0000739844,0.0001007734,0.00008850012],"domain_scores_gemma":[0.9995648,0.00007243386,0.0001148355,0.00003970079,0.000188922,0.00001929285],"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":[0.0002788976,0.00004468342,0.00237289,0.00001801856,0.00006014246,0.00001748347,0.00003842471,0.02970212,0.9673024,0.00003213046,0.000004706721,0.000128124],"study_design_scores_gemma":[0.001471306,0.0001836793,0.01095346,0.0001017891,0.000002627533,0.0001324515,0.000004432776,0.0007267688,0.9862963,0.0000293041,0.0000331016,0.00006476201],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9407316,0.0002434383,0.05864912,0.00001868939,0.0002790176,0.00004852785,0.000001851803,0.00000130181,0.00002638848],"genre_scores_gemma":[0.9977032,0.00008905538,0.002061022,0.0000133296,0.0001182611,0.000001492109,0.000002894626,0.000008423389,0.000002309433],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.05697155,"threshold_uncertainty_score":0.3006744,"prediction_status":"machine_predicted_unvalidated"},"labels":[],"label_agreement":null},{"id":"W1971495603","doi":"10.2202/1556-3758.1110","title":"An Investigation of the Stability of Double Fortified Salt during Storage and Distribution in Nigeria","year":2007,"lang":"en","type":"article","venue":"International Journal of Food Engineering","topic":"Knowledge Management and Technology","field":"Decision Sciences","cited_by":18,"is_retracted":false,"has_abstract":true,"routes":{"ca_aff":true,"ca_fund":false,"ca_venue":false,"about_ca":false},"ca_institutions":"Nutrition International; University of Toronto","funders":"","keywords":"Iodine; Ferrous; Salt (chemistry); Polyethylene; Chemistry; Iodised salt; Humidity; Ferric; Inorganic chemistry; Iodine deficiency; Geography","authors":[{"name":"Toks Oshinowo","is_ca":true},{"name":"Levente L. Diósady","is_ca":true},{"name":"Rizwan Yusufali","is_ca":true},{"name":"Annie S. Wesley","is_ca":true}],"retraction":null,"screen_n_in":null,"score":{"opus":0.03761729737938047,"gpt":0.3054187061465966,"spread":0.2678014087672161,"validation_status":"score_only:v0-immature-baseline"},"prediction":{"model_version":"codex-gemma-dda1882f352a","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.001660338,0.0000470866,0.0001211272,0.000270801,0.00001126585,0.00001980756,0.0003961535,0.00003578406,0.00000681461],"category_scores_gemma":[0.0003770739,0.00003447717,0.00004166878,0.000264015,0.00004371549,0.0002585632,0.00007072629,0.0001031037,1.354411e-7],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.00006123371,"about_ca_system_score_gemma":0.00001599321,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.000004641993,"about_ca_topic_score_gemma":0.00009224074,"domain_scores_codex":[0.998778,0.00001711158,0.0006134875,0.00007358404,0.0004488714,0.0000689023],"domain_scores_gemma":[0.9990911,0.0001123803,0.0003437242,0.0001155499,0.000311511,0.00002567225],"domain_codex":null,"domain_gemma":null,"domain_candidate":null,"domain_consensus":null,"study_design_codex":"observational","study_design_gemma":"observational","study_design_scores_codex":[0.0002519384,0.00007781464,0.6333863,0.00002825735,0.00006983322,0.000007046172,0.001434967,0.006684793,0.3416101,0.009201484,0.000006775876,0.007240739],"study_design_scores_gemma":[0.0005633924,0.00007238626,0.681692,0.0000435558,0.0000035107,0.000009143526,0.0002730892,0.001768952,0.3124683,0.003042791,0.00002461926,0.00003821012],"study_design_candidate":"observational","study_design_consensus":"observational","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9810097,0.00004714551,0.01835373,0.0001006039,0.0004097183,0.00004781564,0.000004232489,0.000004344443,0.00002272204],"genre_scores_gemma":[0.9997286,0.000002615681,0.0002259853,0.000001531497,0.00003479487,3.837551e-7,7.760363e-7,0.000002549044,0.000002817125],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.04830576,"threshold_uncertainty_score":0.1405938,"prediction_status":"machine_predicted_unvalidated"},"labels":[],"label_agreement":null},{"id":"W2605177726","doi":"10.1515/ijfe-2017-0001","title":"The Impact of Heat-Moisture Treatment on Physicochemical Properties and Retrogradation Behavior of Sweet Potato Starch","year":2017,"lang":"en","type":"article","venue":"International Journal of Food Engineering","topic":"Food composition and properties","field":"Nursing","cited_by":18,"is_retracted":false,"has_abstract":true,"routes":{"ca_aff":false,"ca_fund":true,"ca_venue":false,"about_ca":false},"ca_institutions":"","funders":"York University","keywords":"Retrogradation (starch); Starch; Amylose; Swelling; Food science; Avrami equation; Chemistry; Potato starch; Moisture; Water content; Materials science; Crystallinity; Composite material; Organic chemistry; Crystallography","authors":[{"name":"Yaoyao Li","is_ca":false},{"name":"Shaowei Liu","is_ca":false},{"name":"Xue Liu","is_ca":false},{"name":"Xiaozhi Tang","is_ca":false},{"name":"Jian Zhang","is_ca":false}],"retraction":null,"screen_n_in":null,"score":{"opus":0.03025636586893955,"gpt":0.2915790660295012,"spread":0.2613227001605617,"validation_status":"score_only:v0-immature-baseline"},"prediction":{"model_version":"codex-gemma-dda1882f352a","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00007419911,0.00008519805,0.0001360214,0.00006785722,0.00005614301,0.00007169682,0.0002063654,0.00002525884,0.000002133053],"category_scores_gemma":[0.00005257933,0.00004978611,0.0001163748,0.00001500736,0.00005048727,0.0001357805,0.00002126865,0.00009683892,1.905974e-7],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.0001117634,"about_ca_system_score_gemma":0.00001761666,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.00007714765,"about_ca_topic_score_gemma":0.000003410208,"domain_scores_codex":[0.9993822,0.00001113886,0.0002368868,0.00005152373,0.0002463786,0.00007186949],"domain_scores_gemma":[0.9994314,0.00003538625,0.0001750622,0.0001096244,0.0002159835,0.00003259959],"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":[0.003853404,0.0002918703,0.002693367,0.00002315941,0.0005983548,0.000005931191,0.00104987,0.005194092,0.9487895,0.0001606096,0.00003792983,0.03730194],"study_design_scores_gemma":[0.00115676,0.01034595,0.04788534,0.0004120502,0.00005672247,0.00009308231,0.000084692,0.002342992,0.9372746,0.00007897539,0.0001645817,0.0001041992],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9986471,0.000437989,0.00001894078,0.0004254087,0.0003455788,0.00006176907,0.00001147203,0.000004557108,0.00004721576],"genre_scores_gemma":[0.9996599,0.00004173109,0.0001462768,0.000003422376,0.0001322665,0.000002858585,0.000001633822,0.000008573734,0.000003335181],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.04519197,"threshold_uncertainty_score":0.2030219,"prediction_status":"machine_predicted_unvalidated"},"labels":[],"label_agreement":null},{"id":"W1994640964","doi":"10.2202/1556-3758.1137","title":"Moisture Sorption Behavior, and Effect of Moisture Content and Sorbitol on Thermo-Mechanical and Barrier Properties of Pectin Based Edible Films","year":2007,"lang":"en","type":"article","venue":"International Journal of Food Engineering","topic":"Microencapsulation and Drying Processes","field":"Agricultural and Biological Sciences","cited_by":14,"is_retracted":false,"has_abstract":true,"routes":{"ca_aff":true,"ca_fund":false,"ca_venue":false,"about_ca":false},"ca_institutions":"Agriculture and Agri-Food Canada; McGill University","funders":"","keywords":"Sorbitol; Differential scanning calorimetry; Glass transition; Pectin; Moisture; Water content; Sorption; Water activity; Materials science; Equilibrium moisture content; Ultimate tensile strength; Chemistry; Chemical engineering; Composite material; Polymer; Thermodynamics; Organic chemistry; Food science; Adsorption","authors":[{"name":"Neda Maftoonazad","is_ca":true},{"name":"Hosahalli S. Ramaswamy","is_ca":true},{"name":"Michèle Marcotte","is_ca":true}],"retraction":null,"screen_n_in":null,"score":{"opus":0.01794661051833757,"gpt":0.2164063689195779,"spread":0.1984597584012403,"validation_status":"score_only:v0-immature-baseline"},"prediction":{"model_version":"codex-gemma-dda1882f352a","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0002230956,0.00007145225,0.0001241542,0.00003507551,0.00001732278,0.00001863848,0.00006217625,0.00004662979,0.00001094745],"category_scores_gemma":[0.00009738206,0.00002986669,0.00003407185,0.00003635107,0.00002063484,0.00006389658,0.00001616004,0.00009319813,4.658385e-8],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.000007900601,"about_ca_system_score_gemma":0.000003543606,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.00001395535,"about_ca_topic_score_gemma":0.00001189434,"domain_scores_codex":[0.9994826,0.00001076936,0.0002024725,0.00006611639,0.0001799259,0.00005809739],"domain_scores_gemma":[0.999607,0.00008569824,0.0001195984,0.00001263561,0.0001313468,0.00004376761],"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":[0.0001609821,0.00002761148,0.00514522,0.00003173546,0.00002397713,0.00000216035,0.00006024786,0.0001343033,0.9899353,0.00006729719,0.000004340054,0.00440685],"study_design_scores_gemma":[0.0005447184,0.001275887,0.155181,0.0002844388,0.00002331149,0.00006197971,0.0001080705,0.0005813545,0.8417835,0.00001381864,0.00006476224,0.00007716953],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9989877,0.0005749816,0.0001190847,0.000113364,0.0001228154,0.00006011343,0.0000068394,0.000005387144,0.00000968677],"genre_scores_gemma":[0.9997405,0.00003648729,0.0001221152,0.00001992472,0.00007278909,0.000001063263,0.000001295249,0.000001006536,0.000004848703],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.1500358,"threshold_uncertainty_score":0.1217928,"prediction_status":"machine_predicted_unvalidated"},"labels":[],"label_agreement":null},{"id":"W2060927120","doi":"10.2202/1556-3758.1561","title":"Study on Creep Properties of Japonica Cooked Rice and Its Relationship with Rice Chemical Compositions and Sensory Evaluation","year":2009,"lang":"en","type":"article","venue":"International Journal of Food Engineering","topic":"Food composition and properties","field":"Nursing","cited_by":13,"is_retracted":false,"has_abstract":true,"routes":{"ca_aff":true,"ca_fund":false,"ca_venue":false,"about_ca":false},"ca_institutions":"Agriculture and Agri-Food Canada","funders":"","keywords":"Creep; Rheology; Amylose; Viscosity; Materials science; Food science; Relaxation (psychology); Correlation coefficient; Elastic modulus; Japonica rice; Chemistry; Composite material; Japonica; Mathematics; Botany; Starch; Medicine","authors":[{"name":"Su-qiang Chang","is_ca":false},{"name":"Dong Li","is_ca":false},{"name":"Yubin Lan","is_ca":false},{"name":"Necati Özkan","is_ca":false},{"name":"John Shi","is_ca":true},{"name":"Xiao Dong Chen","is_ca":false},{"name":"Zhihuai Mao","is_ca":false}],"retraction":null,"screen_n_in":null,"score":{"opus":0.05224286225325078,"gpt":0.2784646084880539,"spread":0.2262217462348032,"validation_status":"score_only:v0-immature-baseline"},"prediction":{"model_version":"codex-gemma-dda1882f352a","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000224877,0.00009941998,0.0001433449,0.000204373,0.00004052036,0.00004382105,0.00009486213,0.00003259706,0.00000184712],"category_scores_gemma":[0.0001187236,0.00008011523,0.0000276011,0.00007349942,0.00001864313,0.0002132453,0.00001221828,0.0001940497,5.667279e-7],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.00006702298,"about_ca_system_score_gemma":0.00001692625,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.000001439353,"about_ca_topic_score_gemma":4.501636e-7,"domain_scores_codex":[0.9990193,0.00005342692,0.0002988239,0.00009064518,0.0004643007,0.00007351449],"domain_scores_gemma":[0.9991987,0.00008987081,0.0001461132,0.00005430998,0.0004608205,0.00005013689],"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":[0.003498765,0.0005710972,0.0004355712,0.00004611234,0.0003595491,0.00001489501,0.004171167,0.01800741,0.9700766,0.0007444163,0.00001352199,0.00206094],"study_design_scores_gemma":[0.009328098,0.02299875,0.2506396,0.002246585,0.0005782297,0.001892917,0.001779507,0.05349486,0.655929,0.0003808133,0.00006588346,0.0006657305],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9973568,0.000824062,0.00008268454,0.001208421,0.0001562567,0.0001566645,0.000003146937,0.00001637009,0.0001955835],"genre_scores_gemma":[0.9994183,0.000006146134,0.0004102659,0.00006416985,0.00008488161,0.00000287756,0.000001468666,0.000008581208,0.000003368922],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.3141476,"threshold_uncertainty_score":0.3267004,"prediction_status":"machine_predicted_unvalidated"},"labels":[],"label_agreement":null},{"id":"W2323411232","doi":"10.2202/1556-3758.2062","title":"Heat Inactivation of Mycobacterium avium subsp. paratuberculosis in Aseptically Prepared Ground Beef","year":2011,"lang":"en","type":"article","venue":"International Journal of Food Engineering","topic":"Mycobacterium research and diagnosis","field":"Medicine","cited_by":12,"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 Québécois de la Recherche sur la Nature et les Technologies","keywords":"Paratuberculosis; Mycobacterium avium subsp. paratuberculosis; Mycobacterium; Food science; Inoculation; Escherichia coli; Enterococcus faecalis; Microbiology; Biology; Strain (injury); Veterinary medicine; Bacteria; Medicine","authors":[{"name":"Linda Saucier","is_ca":true},{"name":"Éveline Plamondon","is_ca":true}],"retraction":null,"screen_n_in":null,"score":{"opus":0.02590588547475829,"gpt":0.2662630308745942,"spread":0.2403571453998359,"validation_status":"score_only:v0-immature-baseline"},"prediction":{"model_version":"codex-gemma-dda1882f352a","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0002634757,0.0001168351,0.0002786085,0.0005023013,0.000006882281,0.0000191252,0.0001876229,0.00007255912,0.0001910725],"category_scores_gemma":[0.0004514111,0.000106923,0.0001358846,0.000169893,0.00002053708,0.0003448471,0.00004045276,0.000244003,0.000003560124],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.0002088792,"about_ca_system_score_gemma":0.00009564524,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.00006502282,"about_ca_topic_score_gemma":0.0000100499,"domain_scores_codex":[0.9985875,0.00002099334,0.0005728779,0.0001056244,0.0005296975,0.0001832519],"domain_scores_gemma":[0.9990153,0.0001051688,0.0000902881,0.0001102938,0.0005245413,0.0001544453],"domain_codex":null,"domain_gemma":null,"domain_candidate":null,"domain_consensus":null,"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","study_design_scores_codex":[0.002474939,0.001304409,0.1147958,0.0002703692,0.001195068,0.0004719814,0.001687972,0.000520469,0.8737465,0.0009780271,0.0003531429,0.002201297],"study_design_scores_gemma":[0.002057459,0.001581681,0.7225283,0.0007321361,0.00006498912,0.0003941945,0.00009501528,0.001000355,0.270918,0.0001053375,0.0003715415,0.0001509692],"study_design_candidate":"bench_or_experimental","study_design_consensus":null,"genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9973651,0.00013284,0.0008652462,0.000220745,0.0005105276,0.0001044885,0.00001147531,0.0000110488,0.0007785805],"genre_scores_gemma":[0.9974784,0.0001382396,0.00206895,0.00003881809,0.0002329629,0.000007451902,0.000009331411,0.00001677579,0.000009115049],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.6077325,"threshold_uncertainty_score":0.4360192,"prediction_status":"machine_predicted_unvalidated"},"labels":[],"label_agreement":null},{"id":"W2317562980","doi":"10.1515/ijfe-2014-0217","title":"Electrolyzed Water Generated Using a Circulating Reactor","year":2015,"lang":"en","type":"article","venue":"International Journal of Food Engineering","topic":"Listeria monocytogenes in Food Safety","field":"Biochemistry, Genetics and Molecular Biology","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 Guelph; Agriculture and Agri-Food Canada","funders":"","keywords":"Chlorine; Electrolysis; Chemistry; Dilution; Hand sanitizer; Electrolytic process; Environmental chemistry; Inorganic chemistry; Food science; Organic chemistry; Electrode; Electrolyte","authors":[{"name":"Tian Ding","is_ca":false},{"name":"Xiaoting Xuan","is_ca":false},{"name":"Donghong Liu","is_ca":false},{"name":"Xingqian Ye","is_ca":false},{"name":"John Shi","is_ca":true},{"name":"Keith Warriner","is_ca":true},{"name":"Sophia Jun Xue","is_ca":true},{"name":"Carol L. Jones","is_ca":false}],"retraction":null,"screen_n_in":null,"score":{"opus":0.07235331181493734,"gpt":0.3040245782493599,"spread":0.2316712664344225,"validation_status":"score_only:v0-immature-baseline"},"prediction":{"model_version":"codex-gemma-dda1882f352a","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0002387316,0.0001080138,0.0001171571,0.00009563163,0.00001064912,0.00003899094,0.0002688081,0.00006991912,0.000004522576],"category_scores_gemma":[0.0001218963,0.00009072917,0.00008738143,0.00003549267,0.000008758874,0.00001546866,0.000095756,0.00009344069,0.000001358837],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.00009851692,"about_ca_system_score_gemma":0.00007810035,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.000002726955,"about_ca_topic_score_gemma":7.80303e-7,"domain_scores_codex":[0.9991513,0.0000189195,0.000321746,0.000102081,0.0002500051,0.0001559803],"domain_scores_gemma":[0.999266,0.000004628717,0.0001121797,0.0001001223,0.0004243014,0.00009271238],"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":[0.00009730422,0.00001435083,0.0001837414,0.000002271305,0.0002677063,0.00002318796,0.00006295562,0.04069964,0.9583571,0.00001843505,0.0000267138,0.0002465925],"study_design_scores_gemma":[0.0007766772,0.000234596,0.00006276476,0.00001977803,0.00001734333,0.0008765946,0.00001521034,0.005585812,0.9880646,0.00002257112,0.004199848,0.0001241593],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9749734,0.0003210242,0.02324489,0.00005486703,0.001296018,0.00003181134,0.000004013892,0.000007609507,0.00006641107],"genre_scores_gemma":[0.9928969,0.000009299592,0.005753233,0.00005275728,0.001237043,9.523291e-7,0.00001722472,0.00002479689,0.000007804137],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.03511383,"threshold_uncertainty_score":0.3699828,"prediction_status":"machine_predicted_unvalidated"},"labels":[],"label_agreement":null},{"id":"W2022329705","doi":"10.2202/1556-3758.1927","title":"Influence of Microwave Osmotic Dehydration Pre-Treatment on the Second Stage of Air-Drying Kinetics of Apples","year":2011,"lang":"en","type":"article","venue":"International Journal of Food Engineering","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":9,"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":"Osmotic dehydration; Chemistry; Diffusion; Dehydration; Sucrose; Freeze-drying; Moisture; Water content; Kinetics; Chromatography; Food science; Thermodynamics; Biochemistry","authors":[{"name":"Elham Azarpahzooh","is_ca":true},{"name":"Hosahalli S. Ramaswamy","is_ca":true}],"retraction":null,"screen_n_in":null,"score":{"opus":0.02675469783045759,"gpt":0.211399615363351,"spread":0.1846449175328934,"validation_status":"score_only:v0-immature-baseline"},"prediction":{"model_version":"codex-gemma-dda1882f352a","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0001072069,0.00006826687,0.0001188824,0.00003293496,0.000009337013,0.000004803474,0.0002017859,0.00002803554,0.00002080079],"category_scores_gemma":[0.00005169023,0.00002749412,0.00007880204,0.00005443181,0.00001808956,0.00006405466,0.00001936657,0.00005964678,1.99218e-7],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.00002407196,"about_ca_system_score_gemma":0.000006255822,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.00003574347,"about_ca_topic_score_gemma":0.00004063158,"domain_scores_codex":[0.9993329,0.00001175594,0.0003427141,0.00005103694,0.0001982563,0.0000633546],"domain_scores_gemma":[0.9993222,0.0001194459,0.0002943166,0.00002992793,0.0002127368,0.00002134621],"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":[0.00003247924,0.00007021736,0.0003996043,0.00001332417,0.00008591757,0.000001019853,0.0004531902,0.09030028,0.9062985,0.0005278937,9.366438e-7,0.001816629],"study_design_scores_gemma":[0.0001097059,0.001006516,0.02322836,0.0001533745,0.000009397052,0.000007832922,0.00008664055,0.001057525,0.9741269,0.00008075617,0.00008990117,0.00004303084],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9991835,0.00008571457,0.000460445,0.00004234328,0.00008693634,0.00004664133,0.00002629335,0.000003419435,0.00006468362],"genre_scores_gemma":[0.9993097,0.00001963153,0.0005927592,0.000008758769,0.00004926,9.738142e-7,0.000001397534,0.00000101738,0.00001656647],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.08924276,"threshold_uncertainty_score":0.1121178,"prediction_status":"machine_predicted_unvalidated"},"labels":[],"label_agreement":null},{"id":"W2331316411","doi":"10.1515/1556-3758.2392","title":"Overall and Fluid-to-particle Heat Transfer Coefficients associated with Canned Particulate non-Newtonian Fluids during Free Bi-axial Rotary Thermal Processing","year":2012,"lang":"en","type":"article","venue":"International Journal of Food Engineering","topic":"Granular flow and fluidized beds","field":"Engineering","cited_by":9,"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":"Rotational speed; Retort; Carboxymethyl cellulose; Heat transfer; Materials science; Chemistry; Heat transfer coefficient; Thermodynamics; Mechanics; Physics; Classical mechanics; Sodium; Metallurgy","authors":[{"name":"Hussein F. Hassan","is_ca":true},{"name":"Hosahalli S. Ramaswamy","is_ca":true},{"name":"Mritunjay Dwivedi","is_ca":true}],"retraction":null,"screen_n_in":null,"score":{"opus":0.005366864504897774,"gpt":0.1889626269360743,"spread":0.1835957624311765,"validation_status":"score_only:v0-immature-baseline"},"prediction":{"model_version":"codex-gemma-dda1882f352a","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0002011784,0.0002183202,0.0002417547,0.0001885425,0.00005158232,0.00009075943,0.000246108,0.00007014756,0.00001218792],"category_scores_gemma":[0.00004137759,0.0001945673,0.0000777732,0.0001577267,0.0000173302,0.0005146832,0.00003496965,0.0002228339,0.00000222583],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.0001549798,"about_ca_system_score_gemma":0.00002194241,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.000006418525,"about_ca_topic_score_gemma":0.000004974631,"domain_scores_codex":[0.9985943,0.00001270655,0.0003890298,0.0001066054,0.0004717407,0.0004255476],"domain_scores_gemma":[0.9994243,0.00002482764,0.00001752008,0.00009849749,0.0001491376,0.000285718],"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":[0.00009729213,0.00006226954,0.005437294,0.00002965314,0.000345051,0.00003550628,0.001139708,0.1957131,0.7967604,0.0000114608,0.00001321593,0.0003551113],"study_design_scores_gemma":[0.004112097,0.0003024666,0.06567833,0.0006098953,0.0001147721,0.0002673581,0.00004303973,0.3146566,0.6135901,0.000003699301,0.0001332626,0.0004883283],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9624026,0.000565157,0.03611229,0.00009380691,0.0006099964,0.0001012252,0.00001582078,0.0000773841,0.00002175251],"genre_scores_gemma":[0.9987863,0.0000137792,0.0007493566,0.00003017642,0.0003517868,0.000006227094,0.000003232677,0.00005625842,0.000002898105],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.1831703,"threshold_uncertainty_score":0.7934223,"prediction_status":"machine_predicted_unvalidated"},"labels":[],"label_agreement":null},{"id":"W2043860412","doi":"10.2202/1556-3758.1058","title":"Inactivation of <i>Escherichia Coli</i> 0157:H7 and <i>Salmonella Enteritidis</i> in Liquid Egg Using Continuous Pulsed Electric Field System","year":2006,"lang":"en","type":"article","venue":"International Journal of Food Engineering","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":true,"ca_venue":false,"about_ca":false},"ca_institutions":"McGill University","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Salmonella enteritidis; Escherichia coli; Electric field; Inoculation; Microbiology; Intensity (physics); Enterobacteriaceae; Chemistry; Salmonella; Food science; Bacteria; Analytical Chemistry (journal); Biology; Chromatography; Physics; Biochemistry; Optics","authors":[{"name":"Malek Amiali","is_ca":true},{"name":"Michael Ngadi","is_ca":true},{"name":"James P. Smith","is_ca":true},{"name":"Vijaya Raghavan","is_ca":true}],"retraction":null,"screen_n_in":null,"score":{"opus":0.006068900930676434,"gpt":0.2331590003597061,"spread":0.2270900994290297,"validation_status":"score_only:v0-immature-baseline"},"prediction":{"model_version":"codex-gemma-dda1882f352a","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0002230862,0.00009641409,0.0001685009,0.0001773198,0.000009421467,0.00001856123,0.0001281429,0.00008302851,0.000001514693],"category_scores_gemma":[0.0001010536,0.0001047624,0.00005478497,0.0001072148,0.000006663394,0.0000189133,0.00003096068,0.000114751,6.131629e-8],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.00007249242,"about_ca_system_score_gemma":0.00003746547,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.00004418573,"about_ca_topic_score_gemma":0.000003340632,"domain_scores_codex":[0.9992016,0.00003525904,0.0004281975,0.00009648194,0.0001382122,0.0001002334],"domain_scores_gemma":[0.9994046,0.00003334567,0.0002574714,0.00005863474,0.0002205186,0.00002543846],"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":[0.0002094672,0.00003645732,0.0003772005,0.00003032405,0.00005393562,0.000006641641,0.00001600017,0.005870647,0.9930643,0.0001480337,0.00002377563,0.0001631642],"study_design_scores_gemma":[0.0005736021,0.0003509752,0.0007570055,0.0001382134,0.000009455752,0.0001218045,0.00002674063,0.001758637,0.9957374,0.000009779649,0.0004283137,0.00008812144],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9258949,0.0003371802,0.07328967,0.00003311786,0.000268963,0.0000581625,0.000003824172,0.000003897645,0.0001102539],"genre_scores_gemma":[0.9944961,0.00003407435,0.005154846,0.00003323024,0.0002566492,0.00000142717,0.000004652895,0.00001410809,0.000004903363],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.06860118,"threshold_uncertainty_score":0.4272088,"prediction_status":"machine_predicted_unvalidated"},"labels":[],"label_agreement":null},{"id":"W2322337252","doi":"10.1515/1556-3758.1284","title":"Production of Iron Premix for the Fortification of Table Salt","year":2012,"lang":"en","type":"article","venue":"International Journal of Food Engineering","topic":"Iron Metabolism and Disorders","field":"Medicine","cited_by":8,"is_retracted":false,"has_abstract":true,"routes":{"ca_aff":true,"ca_fund":false,"ca_venue":false,"about_ca":false},"ca_institutions":"Nutrition International; University of Toronto","funders":"","keywords":"Chemistry; Ferrous; Iodine; Nuclear chemistry; Salt (chemistry); Sodium; Chromatography; Organic chemistry","authors":[{"name":"Toks Oshinowo","is_ca":true},{"name":"Levente L. Diósady","is_ca":true},{"name":"Rizwan Yusufali","is_ca":true},{"name":"Annie S. Wesley","is_ca":true}],"retraction":null,"screen_n_in":null,"score":{"opus":0.01582148223473263,"gpt":0.2630383292882265,"spread":0.2472168470534938,"validation_status":"score_only:v0-immature-baseline"},"prediction":{"model_version":"codex-gemma-dda1882f352a","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0002927238,0.00004331761,0.000104801,0.00009885183,0.000008480245,0.000002908307,0.00008675433,0.00002136681,0.000009300014],"category_scores_gemma":[0.0003262292,0.00003063725,0.00006814216,0.0000527667,0.00001175654,0.0001530261,0.000007455148,0.00005836811,2.002006e-7],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.00002135499,"about_ca_system_score_gemma":0.00002696881,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.000002929704,"about_ca_topic_score_gemma":3.000935e-7,"domain_scores_codex":[0.9993764,0.000003346814,0.0002912423,0.00003112862,0.000228323,0.00006954877],"domain_scores_gemma":[0.9993055,0.00004621654,0.0002211219,0.00006648659,0.0003340561,0.00002657757],"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":[0.000804187,0.0005305276,0.009367763,0.0006154845,0.0004833571,4.36115e-7,0.003094481,0.04944795,0.8939326,0.00935964,0.001700534,0.03066304],"study_design_scores_gemma":[0.002459709,0.0005747121,0.1043556,0.0003555148,0.0004632529,0.0002107782,0.0009001048,0.002922225,0.8705357,0.0002129714,0.01686439,0.0001449309],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9562541,0.002497852,0.03834305,0.0005578571,0.002122702,0.000153687,0.000004730499,0.00000465015,0.00006141944],"genre_scores_gemma":[0.9962735,0.0001056791,0.002976009,0.000009514393,0.0005765517,0.000003919196,0.000003089105,0.000007692494,0.0000441101],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.09498789,"threshold_uncertainty_score":0.1249351,"prediction_status":"machine_predicted_unvalidated"},"labels":[],"label_agreement":null},{"id":"W2046560697","doi":"10.2202/1556-3758.1636","title":"Extraction of Ginsenosides from American Ginseng (Panax quinquefolium L.) Root","year":2010,"lang":"en","type":"article","venue":"International Journal of Food Engineering","topic":"Ginseng Biological Effects and Applications","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":"Extraction (chemistry); Chromatography; American ginseng; Ginseng; Ginsenoside; Chemistry; Araliaceae; Solvent; Sample preparation; Medicine; Biochemistry","authors":[{"name":"Jianming Dai","is_ca":true},{"name":"Valérie Orsat","is_ca":true}],"retraction":null,"screen_n_in":null,"score":{"opus":0.005063876302550096,"gpt":0.2518231370961579,"spread":0.2467592607936079,"validation_status":"score_only:v0-immature-baseline"},"prediction":{"model_version":"codex-gemma-dda1882f352a","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00010057,0.00008523077,0.0001222551,0.00006936118,0.00001271283,0.00001610915,0.0002380542,0.00005805675,0.00001363341],"category_scores_gemma":[0.0001723905,0.00007296062,0.0001017819,0.00004777778,0.00004340295,0.000007802396,0.00003195408,0.000179061,0.0000011882],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.00001029082,"about_ca_system_score_gemma":0.00002581563,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.00004750268,"about_ca_topic_score_gemma":0.0000390555,"domain_scores_codex":[0.9994114,0.00001037364,0.0002519537,0.00009601822,0.0001456247,0.00008459765],"domain_scores_gemma":[0.999374,0.00004829835,0.0002225818,0.0001034189,0.0001939989,0.00005770819],"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":[0.00003125606,0.0000475999,0.0009746547,0.000001944702,0.0001289198,0.000002669214,0.00001342432,0.001944142,0.9926319,0.0003278976,0.00007926852,0.003816318],"study_design_scores_gemma":[0.00035064,0.0004719011,0.05743479,0.00002400812,0.00001994354,0.00008550473,0.00002642475,0.0005798245,0.9229465,0.0001397456,0.01778924,0.0001314406],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9837159,0.0001089384,0.01516536,0.0002282711,0.0006423167,0.00003357279,0.00002899764,0.000006338118,0.00007031678],"genre_scores_gemma":[0.9947883,0.00003842067,0.004338455,0.00003078982,0.0007670285,0.000002498356,0.00001802186,0.00001010932,0.000006398261],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.06968536,"threshold_uncertainty_score":0.2975248,"prediction_status":"machine_predicted_unvalidated"},"labels":[],"label_agreement":null},{"id":"W2002802258","doi":"10.2202/1556-3758.1419","title":"The Effect of Refrigerated Storage on the Rheological Properties of Three Commercial Mozzarella Cheeses","year":2008,"lang":"en","type":"article","venue":"International Journal of Food Engineering","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":8,"is_retracted":false,"has_abstract":true,"routes":{"ca_aff":true,"ca_fund":false,"ca_venue":false,"about_ca":false},"ca_institutions":"University of British Columbia","funders":"","keywords":"Mozzarella cheese; Rheology; Viscoelasticity; Food science; Cheesemaking; Dynamic mechanical analysis; Stress relaxation; Materials science; Mathematics; Chemistry; Composite material","authors":[{"name":"Edward B. Muliawan","is_ca":true},{"name":"Savvas G. Hatzikiriakos","is_ca":true}],"retraction":null,"screen_n_in":null,"score":{"opus":0.03966573857703773,"gpt":0.2064499918634285,"spread":0.1667842532863908,"validation_status":"score_only:v0-immature-baseline"},"prediction":{"model_version":"codex-gemma-dda1882f352a","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0004853675,0.00009565461,0.0001856772,0.00001928602,0.00007479132,0.0000180711,0.0006383986,0.00004908662,0.00001442389],"category_scores_gemma":[0.0004608433,0.00002459108,0.0001302516,0.00008904652,0.00008518798,0.00005334808,0.00005630286,0.0001992184,0.00000150359],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.00003149181,"about_ca_system_score_gemma":0.000007920908,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.00002039134,"about_ca_topic_score_gemma":0.00001736133,"domain_scores_codex":[0.9989033,0.0000829545,0.0003786698,0.00005998399,0.000472732,0.0001023405],"domain_scores_gemma":[0.9989721,0.0004827274,0.0002607465,0.00004538888,0.0002128604,0.00002620024],"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":[0.000547531,0.00005845281,0.003245145,0.00001287683,0.0003323706,0.00001905861,0.0001371455,0.005136034,0.9825811,0.001094361,0.0001742403,0.006661649],"study_design_scores_gemma":[0.0004362272,0.005019099,0.04376365,0.0004128972,0.00001599551,0.0002413162,0.00008016769,0.001449515,0.9468892,0.00006824968,0.001473297,0.0001504315],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9979561,0.0005910681,0.00002631345,0.000713403,0.0004843659,0.0001152123,0.000006845457,0.00000872575,0.00009798246],"genre_scores_gemma":[0.9996353,0.0000392955,0.00001040724,0.00001072247,0.0002882801,0.000005059953,5.357121e-7,0.00000116192,0.000009206599],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.04051851,"threshold_uncertainty_score":0.1186314,"prediction_status":"machine_predicted_unvalidated"},"labels":[],"label_agreement":null},{"id":"W2475372856","doi":"10.1515/ijfe-2015-0276","title":"Quality Retention Enhancement in Canned Potato and Radish Using Reciprocating Agitation Thermal Processing","year":2016,"lang":"en","type":"article","venue":"International Journal of Food Engineering","topic":"Microbial Inactivation Methods","field":"Biochemistry, Genetics and Molecular Biology","cited_by":7,"is_retracted":false,"has_abstract":true,"routes":{"ca_aff":true,"ca_fund":false,"ca_venue":false,"about_ca":false},"ca_institutions":"McGill University","funders":"","keywords":"Retort; Chemistry; Food science; Reciprocating motion; Materials science; Organic chemistry","authors":[{"name":"Jia You","is_ca":true},{"name":"Anubhav Pratap‐Singh","is_ca":true},{"name":"Anika Singh","is_ca":true},{"name":"Hosahalli S. Ramaswamy","is_ca":true}],"retraction":null,"screen_n_in":null,"score":{"opus":0.0295786610056855,"gpt":0.3239863231006184,"spread":0.2944076620949329,"validation_status":"score_only:v0-immature-baseline"},"prediction":{"model_version":"codex-gemma-dda1882f352a","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000471307,0.0000619742,0.00007577924,0.00009625143,0.00001258765,0.00002285673,0.00008039902,0.00003824929,0.00000334912],"category_scores_gemma":[0.0004125617,0.00005227603,0.00002801194,0.00004077699,0.00001006338,0.00003237542,0.00002475273,0.0000501544,9.101124e-8],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.00008404152,"about_ca_system_score_gemma":0.00003984951,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.000005484344,"about_ca_topic_score_gemma":0.000003522736,"domain_scores_codex":[0.9993619,0.00003661971,0.000311996,0.00008867391,0.0001246517,0.00007611141],"domain_scores_gemma":[0.9994225,0.00001856046,0.000213721,0.00003729066,0.0002824697,0.00002544368],"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":[0.00005237337,0.00001173872,0.0007530277,0.000009988435,0.00002954603,0.000001112977,0.00009608446,0.001099759,0.9723048,0.00003656886,0.000003060546,0.02560197],"study_design_scores_gemma":[0.0007170427,0.0001118857,0.008409623,0.000280691,0.000004702996,0.00004704156,0.00007728398,0.001216533,0.9887977,0.00005457725,0.0001798742,0.0001029999],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.7975917,0.0001547888,0.2019078,0.0001214286,0.0001716051,0.00003108333,0.000001472101,0.000001848253,0.00001817334],"genre_scores_gemma":[0.9793625,0.0000265208,0.02038027,0.00003138655,0.0001775139,0.000001276874,0.000002149603,0.000008447515,0.000009959685],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.1817707,"threshold_uncertainty_score":0.2131755,"prediction_status":"machine_predicted_unvalidated"},"labels":[],"label_agreement":null},{"id":"W2023945384","doi":"10.2202/1556-3758.1079","title":"Friction Factor Prediction for Newtonian and Non-Newtonian Fluids in Pipe Flows Using Neural Networks","year":2007,"lang":"en","type":"article","venue":"International Journal of Food Engineering","topic":"Rheology and Fluid Dynamics Studies","field":"Chemical Engineering","cited_by":7,"is_retracted":false,"has_abstract":true,"routes":{"ca_aff":true,"ca_fund":false,"ca_venue":false,"about_ca":false},"ca_institutions":"University of Guelph","funders":"","keywords":"Bingham plastic; Non-Newtonian fluid; Power law; Thermodynamics; Viscosity; Power-law fluid; Absolute deviation; Standard deviation; Apparent viscosity; Mathematics; Newtonian fluid; Approximation error; Mechanics; Yield (engineering); Rheology; Physics; Materials science; Statistics","authors":[{"name":"Gauri S. Mittal","is_ca":true},{"name":"Jixian Zhang","is_ca":true}],"retraction":null,"screen_n_in":null,"score":{"opus":0.009603262498080302,"gpt":0.2347673123149379,"spread":0.2251640498168576,"validation_status":"score_only:v0-immature-baseline"},"prediction":{"model_version":"codex-gemma-dda1882f352a","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0001998926,0.0001407438,0.0001924605,0.0003238728,0.00003321942,0.00002336679,0.0001374406,0.0001198992,0.000003278596],"category_scores_gemma":[0.0001116848,0.0001439443,0.00008352285,0.0001002216,0.00001329385,0.0002540886,0.0000363802,0.0003019695,1.380838e-7],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.0001943685,"about_ca_system_score_gemma":0.0000105213,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.000008925308,"about_ca_topic_score_gemma":0.00001897618,"domain_scores_codex":[0.9990113,0.000004398952,0.0004790205,0.0001134549,0.000165126,0.0002266988],"domain_scores_gemma":[0.9995043,0.0001274903,0.00009589401,0.00004944283,0.0001496696,0.00007318971],"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":[0.00009835508,0.00002066077,0.005686108,0.00001624212,0.0001645585,0.00001562828,0.0002504329,0.7308699,0.2611955,0.0001992307,0.000004442434,0.001478839],"study_design_scores_gemma":[0.0008051945,0.0001146679,0.01624831,0.00009239174,0.00001689134,0.0001256168,0.00003223117,0.9799246,0.002464968,0.0000212228,0.00004519115,0.0001087163],"study_design_candidate":"simulation_or_modeling","study_design_consensus":"simulation_or_modeling","genre_codex":"methods","genre_gemma":"empirical","genre_scores_codex":[0.4596819,0.000246428,0.5387905,0.00004520716,0.001161506,0.00004431404,0.00000650901,0.00001390994,0.000009684064],"genre_scores_gemma":[0.9837223,0.00006003969,0.0153937,0.00001701194,0.0007669622,0.000002257699,0.000003694234,0.00002171427,0.00001237373],"genre_candidate":"empirical","genre_consensus":null,"teacher_disagreement_score":0.5240403,"threshold_uncertainty_score":0.5869877,"prediction_status":"machine_predicted_unvalidated"},"labels":[],"label_agreement":null},{"id":"W2898846350","doi":"10.1515/ijfe-2018-0184","title":"Comparison of Germination-Parboiling, Freeze-Thaw Cycle and High Pressure Processing on Phytochemical Content and Antioxidant Activity in Brown Rice Evaluated after Cooking and In-Vitro Digestion","year":2018,"lang":"en","type":"article","venue":"International Journal of Food Engineering","topic":"GABA and Rice Research","field":"Agricultural and Biological Sciences","cited_by":7,"is_retracted":false,"has_abstract":true,"routes":{"ca_aff":true,"ca_fund":false,"ca_venue":false,"about_ca":false},"ca_institutions":"McGill University","funders":"Université de Strasbourg; National Natural Science Foundation of China","keywords":"Phytochemical; Parboiling; Chemistry; Food science; Antioxidant; ABTS; Digestion (alchemy); Germination; Brown rice; Oxygen radical absorbance capacity; In vitro; Botany; Chromatography; Biochemistry; Antioxidant capacity; Biology; DPPH","authors":[{"name":"Yong Yu","is_ca":false},{"name":"Yang Du","is_ca":false},{"name":"Hosahalli S. Ramaswamy","is_ca":true},{"name":"Hao Wang","is_ca":false},{"name":"Xiuping Jiang","is_ca":false},{"name":"Songming Zhu","is_ca":false}],"retraction":null,"screen_n_in":null,"score":{"opus":0.02764873657204494,"gpt":0.2933492752743684,"spread":0.2657005387023235,"validation_status":"score_only:v0-immature-baseline"},"prediction":{"model_version":"codex-gemma-dda1882f352a","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0002207449,0.00006532848,0.0001372418,0.00006440792,0.00001712912,0.00003654274,0.00006662646,0.00004416207,0.000003319045],"category_scores_gemma":[0.00009114297,0.00003326554,0.00001508816,0.00008294777,0.00003679914,0.0001605809,0.00003406614,0.0001549499,5.744237e-8],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.00002032904,"about_ca_system_score_gemma":0.000006296751,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.00005916426,"about_ca_topic_score_gemma":0.00003963002,"domain_scores_codex":[0.9993379,0.0000217965,0.0001983618,0.00009474065,0.0002543607,0.00009289381],"domain_scores_gemma":[0.9995688,0.0001105237,0.0001033237,0.00001208968,0.0001661842,0.00003905031],"domain_codex":null,"domain_gemma":null,"domain_candidate":null,"domain_consensus":null,"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","study_design_scores_codex":[0.0002492644,0.00007758895,0.02985214,0.00002290447,0.0000166606,0.000004322186,0.0001372586,0.0002499617,0.9515713,0.000006013201,5.000961e-7,0.01781209],"study_design_scores_gemma":[0.0002849013,0.0002068988,0.79485,0.0002465896,0.000005332142,0.00001767553,0.00003949244,0.01797001,0.1863029,0.00002352081,0.000005296519,0.00004741822],"study_design_candidate":"bench_or_experimental","study_design_consensus":null,"genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9990886,0.0005526153,0.00003743022,0.0001904412,0.0000556647,0.0000552037,0.000006233929,0.000003418288,0.0000103826],"genre_scores_gemma":[0.9997764,0.00003787276,0.00007846241,0.000004603699,0.00009727939,0.00000191102,8.304743e-7,9.550087e-7,0.000001678086],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.7652684,"threshold_uncertainty_score":0.135653,"prediction_status":"machine_predicted_unvalidated"},"labels":[],"label_agreement":null},{"id":"W2327992581","doi":"10.1515/1556-3758.1300","title":"Acid Diffusion in Solid Foods","year":2012,"lang":"en","type":"article","venue":"International Journal of Food Engineering","topic":"Meat and Animal Product Quality","field":"Agricultural and Biological Sciences","cited_by":6,"is_retracted":false,"has_abstract":true,"routes":{"ca_aff":true,"ca_fund":false,"ca_venue":false,"about_ca":false},"ca_institutions":"McGill University; Agriculture and Agri-Food Canada","funders":"","keywords":"Chemistry; Diffusion; Citric acid; Pasteurization; Acetic acid; Mass transfer; Food additive; Particle size; Particle (ecology); Food science; Chromatography; Thermodynamics; Organic chemistry","authors":[{"name":"Michèle Marcotte","is_ca":true},{"name":"S Grabowski","is_ca":true},{"name":"Yousef Karimi","is_ca":true},{"name":"Paula Nijland","is_ca":true}],"retraction":null,"screen_n_in":null,"score":{"opus":0.02827172582858169,"gpt":0.2545641064547736,"spread":0.2262923806261919,"validation_status":"score_only:v0-immature-baseline"},"prediction":{"model_version":"codex-gemma-dda1882f352a","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0003061356,0.00005571415,0.00008802884,0.00002568122,0.00001042155,0.00001919182,0.0001893746,0.00002817503,0.00007929641],"category_scores_gemma":[0.00009684371,0.00002309007,0.00005841147,0.00007024385,0.000004472844,0.0002243174,0.00003276602,0.0001133227,0.000004125756],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.00003000298,"about_ca_system_score_gemma":0.000002310752,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.000004956476,"about_ca_topic_score_gemma":0.000007242487,"domain_scores_codex":[0.999382,0.00001248591,0.0002230919,0.00004341996,0.0002137545,0.0001252233],"domain_scores_gemma":[0.9997532,0.00003557162,0.00007266655,0.00001280257,0.00006514852,0.00006057308],"domain_codex":null,"domain_gemma":null,"domain_candidate":null,"domain_consensus":null,"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","study_design_scores_codex":[0.00002382162,0.00009019154,0.0133691,0.000002561742,0.00002221675,0.000004230969,0.0001227222,0.00009205704,0.9665664,0.0005512118,0.0000425576,0.01911295],"study_design_scores_gemma":[0.0003917601,0.0004817311,0.7945535,0.0001308285,0.000007381407,0.00016233,0.0001505245,0.0003497596,0.1895202,0.0003495804,0.01367658,0.0002258561],"study_design_candidate":"bench_or_experimental","study_design_consensus":null,"genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9980615,0.0004090828,0.00006186133,0.0005114331,0.0007738115,0.00001767853,0.000002747367,0.000007598983,0.0001543337],"genre_scores_gemma":[0.9984168,0.0000267256,0.0001912126,0.00004119823,0.001313339,4.867439e-7,0.000001742029,5.53509e-7,0.000007977512],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.7811844,"threshold_uncertainty_score":0.09415855,"prediction_status":"machine_predicted_unvalidated"},"labels":[],"label_agreement":null},{"id":"W2090105398","doi":"10.2202/1556-3758.1495","title":"Effect of Osmotic Pre-Treatment on the Air-Drying Behavior and Quality of Plum Tomato Pieces","year":2008,"lang":"en","type":"article","venue":"International Journal of Food Engineering","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":6,"is_retracted":false,"has_abstract":true,"routes":{"ca_aff":true,"ca_fund":false,"ca_venue":false,"about_ca":false},"ca_institutions":"Dalhousie University","funders":"","keywords":"Osmotic dehydration; Water content; Osmotic pressure; Moisture; Sugar; Chemistry; Horticulture; Food science; Animal science; Botany; Sucrose; Biochemistry; Biology; Geotechnical engineering","authors":[{"name":"Marianne Su‐Ling Brooks","is_ca":true},{"name":"A. E. Ghaly","is_ca":true},{"name":"Nabiha H Abou El-Hana","is_ca":false}],"retraction":null,"screen_n_in":null,"score":{"opus":0.03324091153178759,"gpt":0.2652485859475069,"spread":0.2320076744157193,"validation_status":"score_only:v0-immature-baseline"},"prediction":{"model_version":"codex-gemma-dda1882f352a","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0002604344,0.00007298383,0.0001524928,0.00002183008,0.00002773435,0.000006995118,0.0001449509,0.00002512642,0.000005340361],"category_scores_gemma":[0.00009503966,0.00002518284,0.00009566317,0.00004057862,0.00001692423,0.00005254545,0.00001970126,0.00006302214,2.256446e-7],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.00002368129,"about_ca_system_score_gemma":0.000004413514,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.00006941682,"about_ca_topic_score_gemma":0.00001109189,"domain_scores_codex":[0.9993264,0.00003125197,0.0002691542,0.00005689698,0.0002503232,0.0000659796],"domain_scores_gemma":[0.9993527,0.0003492928,0.0001618564,0.00002364739,0.00008345886,0.00002905339],"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":[0.0003217641,0.0002643404,0.02240069,0.00004620111,0.0004050957,0.00001774,0.0009442732,0.04749855,0.8806995,0.0004517566,0.00001198714,0.04693808],"study_design_scores_gemma":[0.0008925411,0.006902684,0.3840403,0.0004964339,0.00006903866,0.0002097433,0.0001021142,0.003614751,0.6032767,0.00002114068,0.0001793471,0.0001952364],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9993008,0.0002586701,0.00003173813,0.0001332577,0.0001876612,0.00005554486,0.000009896138,0.000006791055,0.0000156361],"genre_scores_gemma":[0.9997489,0.00005600194,0.0000726509,0.000007488532,0.000106265,0.000002560316,8.752656e-7,8.250423e-7,0.000004365906],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.3616396,"threshold_uncertainty_score":0.1026926,"prediction_status":"machine_predicted_unvalidated"},"labels":[],"label_agreement":null},{"id":"W2061440707","doi":"10.2202/1556-3758.1517","title":"Drying Kinetics of Osmotically Pre-Treated Plum Tomato Pieces","year":2008,"lang":"en","type":"article","venue":"International Journal of Food Engineering","topic":"Food Drying and Modeling","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":"Dalhousie University","funders":"","keywords":"Thermal diffusivity; Moisture; Chemistry; Osmotic dehydration; Kinetics; Water content; Sugar; Falling (accident); Analytical Chemistry (journal); Thermodynamics; Animal science; Sucrose; Chromatography; Food science; Biology","authors":[{"name":"Marianne Su‐Ling Brooks","is_ca":true},{"name":"A. E. Ghaly","is_ca":true},{"name":"Nabiha H Abou El-Hana","is_ca":true}],"retraction":null,"screen_n_in":null,"score":{"opus":0.01619060506273466,"gpt":0.2033013090304528,"spread":0.1871107039677181,"validation_status":"score_only:v0-immature-baseline"},"prediction":{"model_version":"codex-gemma-dda1882f352a","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00009480398,0.00008246002,0.0001426296,0.00003990695,0.00001971121,0.00001740065,0.0002906579,0.0000453066,0.00002091875],"category_scores_gemma":[0.000123269,0.0000385949,0.0001048189,0.00009245444,0.0000144454,0.0001053917,0.0000355776,0.0001099281,0.000001297247],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.00002441126,"about_ca_system_score_gemma":0.00000604013,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.00001822727,"about_ca_topic_score_gemma":0.00001091401,"domain_scores_codex":[0.9990715,0.000008560196,0.0003899978,0.00007060558,0.000346365,0.0001130188],"domain_scores_gemma":[0.9993786,0.00008165364,0.0001588494,0.00002278695,0.0002968299,0.00006134659],"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":[0.0000515403,0.0001182509,0.003071742,0.000009282318,0.0001817088,0.00004088205,0.0002411742,0.06258121,0.9233951,0.0001750364,0.00006234932,0.01007171],"study_design_scores_gemma":[0.00131158,0.003310595,0.2511469,0.00102114,0.00008135889,0.001962146,0.00017592,0.06815937,0.6669298,0.0002404996,0.004986066,0.0006746716],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9981339,0.0002419983,0.0008858137,0.0002169316,0.0003863141,0.00002467017,0.000008592116,0.00002273422,0.00007904363],"genre_scores_gemma":[0.9976041,0.00005539007,0.001960951,0.00001815216,0.000344349,5.389066e-7,0.000002968601,0.000001407133,0.00001214253],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.2564653,"threshold_uncertainty_score":0.1573854,"prediction_status":"machine_predicted_unvalidated"},"labels":[],"label_agreement":null},{"id":"W2034867036","doi":"10.2202/1556-3758.1780","title":"Relating Mechanical Changes at the Glass Transition with Water Absorption Behavior of Dry Legume Seeds","year":2010,"lang":"en","type":"article","venue":"International Journal of Food Engineering","topic":"Seed Germination and Physiology","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":"University of Manitoba; Agriculture and Agri-Food Canada","funders":"","keywords":"Imbibition; Legume; Glass transition; Materials science; Absorption of water; Composite material; Polymer; Germination; Botany","authors":[{"name":"Kelly Ross","is_ca":true},{"name":"Susan D. Arntfield","is_ca":true},{"name":"Stefan Cenkowski","is_ca":true},{"name":"Gary R. G. Fulcher","is_ca":true}],"retraction":null,"screen_n_in":null,"score":{"opus":0.01036106679760245,"gpt":0.2072116489090947,"spread":0.1968505821114923,"validation_status":"score_only:v0-immature-baseline"},"prediction":{"model_version":"codex-gemma-dda1882f352a","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0001650307,0.00005896714,0.00008015069,0.00002261153,0.00002957171,0.00001355106,0.0001535692,0.00005233776,0.0001562679],"category_scores_gemma":[0.00001445924,0.00001888781,0.00005385478,0.00004367034,0.00001531062,0.00008483417,0.00001826074,0.0001727297,0.00000207786],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.00001654476,"about_ca_system_score_gemma":0.000002949899,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.000007644243,"about_ca_topic_score_gemma":0.00009444164,"domain_scores_codex":[0.9994842,0.00001274411,0.0001651233,0.00005432649,0.0002064761,0.00007715579],"domain_scores_gemma":[0.9996233,0.00007062828,0.00009496127,0.00001959216,0.0001638621,0.00002767942],"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":[0.00003752208,0.00002275349,0.0001279037,0.000001653751,0.00002708608,0.000002730096,0.000143324,0.0003631453,0.9934005,0.0002847562,0.000003935615,0.005584671],"study_design_scores_gemma":[0.0004153143,0.0008516805,0.06714358,0.00005809254,0.00003881666,0.0002337839,0.0001618947,0.001786983,0.9266911,0.0001242421,0.002363732,0.0001308493],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9977768,0.0000143466,0.00009116224,0.001567157,0.0004651405,0.00003811463,0.000007902927,0.000007769245,0.0000315918],"genre_scores_gemma":[0.9994285,0.00000526746,0.0001184786,0.00003897043,0.0003692008,0.000002995419,0.00001150827,0.000001048107,0.00002401987],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.06701568,"threshold_uncertainty_score":0.1711024,"prediction_status":"machine_predicted_unvalidated"},"labels":[],"label_agreement":null},{"id":"W1974683322","doi":"10.2202/1556-3758.1425","title":"Artificial Neural Network Modelling of Heat Transfer to Canned Particulate Fluids under Axial Rotation Processing","year":2010,"lang":"en","type":"article","venue":"International Journal of Food Engineering","topic":"Heat Transfer and Optimization","field":"Engineering","cited_by":4,"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":"Dimensionless quantity; Artificial neural network; Reynolds number; Heat transfer; Rotation (mathematics); Transfer function; Heat transfer coefficient; Mathematics; Mechanics; Physics; Artificial intelligence; Computer science; Engineering; Geometry","authors":[{"name":"Mritunjay Dwivedi","is_ca":true},{"name":"Hosahalli S. Ramaswamy","is_ca":true}],"retraction":null,"screen_n_in":null,"score":{"opus":0.01749181256444762,"gpt":0.2229199655754208,"spread":0.2054281530109732,"validation_status":"score_only:v0-immature-baseline"},"prediction":{"model_version":"codex-gemma-dda1882f352a","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0001726446,0.0001339712,0.0001804947,0.000191321,0.00002319581,0.00005330459,0.0001668373,0.00007266029,0.00001497986],"category_scores_gemma":[0.00001366311,0.0001377911,0.00009369742,0.0001725833,0.000009003572,0.00031248,0.000006063674,0.0002727013,9.298144e-7],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.00004682601,"about_ca_system_score_gemma":0.00003039387,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.000004904569,"about_ca_topic_score_gemma":0.00001878561,"domain_scores_codex":[0.9988312,0.00000750764,0.0005528562,0.00008081312,0.0003321185,0.0001955451],"domain_scores_gemma":[0.9995306,0.00002753945,0.000008707984,0.00005623731,0.0002656874,0.0001112384],"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":[0.00003835983,0.00001291876,0.00004050837,0.00001897786,0.00007000635,0.000003634532,0.0003456745,0.8525479,0.1448537,0.0002916895,0.000005612132,0.001771074],"study_design_scores_gemma":[0.0002121535,0.00007590887,0.0002425534,0.00008457259,0.00002387386,0.00003392452,0.00001491692,0.9114456,0.08762202,0.00008602243,0.00003718277,0.000121307],"study_design_candidate":"simulation_or_modeling","study_design_consensus":"simulation_or_modeling","genre_codex":"methods","genre_gemma":"empirical","genre_scores_codex":[0.4987898,0.0000404277,0.4999561,0.00007893232,0.001043972,0.00004324468,0.000003161062,0.00002771444,0.00001659791],"genre_scores_gemma":[0.9915061,0.00001083002,0.007600706,0.00002248104,0.0008169793,0.000003369039,0.000004556815,0.00003436368,5.932887e-7],"genre_candidate":"empirical","genre_consensus":null,"teacher_disagreement_score":0.4927163,"threshold_uncertainty_score":0.5618958,"prediction_status":"machine_predicted_unvalidated"},"labels":[],"label_agreement":null},{"id":"W2327794776","doi":"10.1515/ijfe-2014-0039","title":"Finite Element Model to Predict the Bioconversion Rate of Glucose to Fructose using <i>Escherichia coli</i> K12 for Sugar Production from Date","year":2015,"lang":"en","type":"article","venue":"International Journal of Food Engineering","topic":"Microbial Inactivation Methods","field":"Biochemistry, Genetics and Molecular Biology","cited_by":4,"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":"Bioconversion; Fructose; Fluent; Sugar; Volume (thermodynamics); Chemistry; Computational fluid dynamics; Escherichia coli; Eulerian path; Chromatography; Biochemistry; Thermodynamics; Mathematics; Physics; Fermentation; Applied mathematics","authors":[{"name":"Maher Trigui","is_ca":false},{"name":"Karim Gabsi","is_ca":false},{"name":"Walid Zneti","is_ca":false},{"name":"Suzelle Barrington","is_ca":true},{"name":"Ahmed Noureddine Helal","is_ca":false}],"retraction":null,"screen_n_in":null,"score":{"opus":0.03616056697671326,"gpt":0.292337299928305,"spread":0.2561767329515918,"validation_status":"score_only:v0-immature-baseline"},"prediction":{"model_version":"codex-gemma-dda1882f352a","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0004881322,0.0000854032,0.0001018261,0.00008558352,0.00001478744,0.00001690069,0.0002439084,0.00003842652,0.000001883465],"category_scores_gemma":[0.0005178937,0.00007278511,0.00006059543,0.00006971609,0.00000726806,0.00001634778,0.00007552801,0.00006172561,4.031523e-7],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.00005064482,"about_ca_system_score_gemma":0.00008006649,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.000009850341,"about_ca_topic_score_gemma":0.000002344035,"domain_scores_codex":[0.9993373,0.00002766014,0.0002905379,0.0001127393,0.0001447113,0.00008712176],"domain_scores_gemma":[0.9990642,0.00002355862,0.000164346,0.0001112732,0.0005611896,0.00007542613],"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":[0.0001874466,0.00001322077,0.00001746522,0.000002984095,0.00007985147,1.876591e-7,0.00009217497,0.4255387,0.5735271,0.000008785737,0.000363573,0.0001685271],"study_design_scores_gemma":[0.0004212695,0.0002588956,0.00005847924,0.00004650891,0.00002041241,0.000003802598,0.00004543102,0.04442014,0.9489505,0.00003704515,0.005665934,0.00007159095],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.5845191,0.00003838529,0.4144425,0.0002797539,0.0005562001,0.0001166348,0.00004290036,0.000001924696,0.000002632971],"genre_scores_gemma":[0.8895003,0.00001310856,0.1097458,0.0001892198,0.0004987623,0.000004836388,0.00001898941,0.0000144848,0.00001454325],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.3811186,"threshold_uncertainty_score":0.296809,"prediction_status":"machine_predicted_unvalidated"},"labels":[],"label_agreement":null},{"id":"W2343096273","doi":"10.1515/ijfe-2014-0341","title":"Kinetics of Quality Attributes of Potato Particulates during Cooking Process","year":2015,"lang":"en","type":"article","venue":"International Journal of Food Engineering","topic":"Food Drying and Modeling","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":"McGill University","funders":"","keywords":"Ascorbic acid; Kinetics; Softening; Arrhenius equation; Chemistry; Activation energy; Texture (cosmology); Arrhenius plot; Thermodynamics; Reaction rate constant; Analytical Chemistry (journal); Materials science; Chromatography; Physical chemistry; Food science; Composite material; Physics","authors":[{"name":"B. Jobe","is_ca":true},{"name":"Natalya Rattan","is_ca":true},{"name":"Hosahalli S. Ramaswamy","is_ca":true}],"retraction":null,"screen_n_in":null,"score":{"opus":0.05012231560083544,"gpt":0.2724191930945397,"spread":0.2222968774937042,"validation_status":"score_only:v0-immature-baseline"},"prediction":{"model_version":"codex-gemma-dda1882f352a","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0002105951,0.00006517353,0.0001610151,0.00002983961,0.000007631368,0.00001346417,0.000212802,0.00003094101,0.000004341083],"category_scores_gemma":[0.000285333,0.0000315959,0.00007725364,0.0000879566,0.00001248962,0.0001035184,0.00002949041,0.00007562797,2.044096e-7],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.00002389534,"about_ca_system_score_gemma":0.000006518999,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.00002255732,"about_ca_topic_score_gemma":0.000007901892,"domain_scores_codex":[0.999029,0.0000119114,0.0004474261,0.00005549514,0.0003641624,0.00009201846],"domain_scores_gemma":[0.9989184,0.00007694932,0.0002775895,0.00001982274,0.0006446833,0.00006261579],"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":[0.00005835453,0.00006873617,0.004281847,0.00002627988,0.0001011137,0.000003932492,0.0003509224,0.1712612,0.8223967,0.0001702121,0.000003856297,0.001276804],"study_design_scores_gemma":[0.0003788537,0.0004259913,0.0310032,0.0002745644,0.00001587214,0.00005504102,0.0003198361,0.002806245,0.9642878,0.0002652534,0.00006006162,0.0001073298],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9988408,0.0003171321,0.0003762486,0.0001701723,0.0002366652,0.00002068626,0.00001351669,0.000009199822,0.00001559378],"genre_scores_gemma":[0.9994872,0.00000979213,0.0003253395,0.000005293664,0.0001664257,4.783093e-7,0.000002702016,9.932797e-7,0.000001841679],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.168455,"threshold_uncertainty_score":0.1288444,"prediction_status":"machine_predicted_unvalidated"},"labels":[],"label_agreement":null},{"id":"W2093116975","doi":"10.2202/1556-3758.1000","title":"Natural Heat Transfer Coefficients of Chicken Drum Shaped Bodies","year":2005,"lang":"en","type":"article","venue":"International Journal of Food Engineering","topic":"Heat Transfer Mechanisms","field":"Engineering","cited_by":4,"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":"Drum; Heat transfer coefficient; Heat transfer; Thermodynamics; Materials science; Chemistry; Physics; Mechanical engineering","authors":[{"name":"Michael Ngadi","is_ca":true},{"name":"J.N. Ikediala","is_ca":true}],"retraction":null,"screen_n_in":null,"score":{"opus":0.007426664130386704,"gpt":0.2082138917120494,"spread":0.2007872275816627,"validation_status":"score_only:v0-immature-baseline"},"prediction":{"model_version":"codex-gemma-dda1882f352a","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0001502609,0.000167827,0.0002469452,0.0003352549,0.00001134244,0.00002559334,0.0003905376,0.00006211074,0.00004928113],"category_scores_gemma":[0.00002462962,0.0001648234,0.0001681202,0.00007922613,0.00001320617,0.0002859725,0.00001306528,0.0003039289,0.000005534186],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.0001255917,"about_ca_system_score_gemma":0.00001987314,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.000001142932,"about_ca_topic_score_gemma":0.000005112953,"domain_scores_codex":[0.9986553,0.000007466497,0.0005450327,0.00007789881,0.0005111237,0.0002031542],"domain_scores_gemma":[0.9995881,0.00004542744,0.00001107729,0.0000787731,0.0001910313,0.00008555397],"domain_codex":null,"domain_gemma":null,"domain_candidate":null,"domain_consensus":null,"study_design_codex":"simulation_or_modeling","study_design_gemma":"bench_or_experimental","study_design_scores_codex":[0.00002780969,0.00004291347,0.00002645826,0.00004182758,0.0004354895,0.00001533046,0.0007525419,0.5348038,0.4603186,0.0008462389,0.00004039358,0.002648658],"study_design_scores_gemma":[0.001675339,0.0002214991,0.0009753462,0.0003620018,0.00005024577,0.0002952224,0.00005406275,0.2900603,0.7020811,0.00004204452,0.003852715,0.0003301362],"study_design_candidate":"bench_or_experimental","study_design_consensus":null,"genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.8089158,0.001037671,0.1872474,0.0001962948,0.002190341,0.00006249834,0.00002652986,0.00008145499,0.0002419569],"genre_scores_gemma":[0.9971909,0.00008887532,0.002239038,0.00002628973,0.0004045486,0.000001454469,0.000003316726,0.00003865056,0.000006941463],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.2447435,"threshold_uncertainty_score":0.6721305,"prediction_status":"machine_predicted_unvalidated"},"labels":[],"label_agreement":null},{"id":"W1997147093","doi":"10.2202/1556-3758.1261","title":"Comparative Evaluation of Different Pretreatments on Tomato Slices Dried in a Cabinet Air Drier","year":2008,"lang":"en","type":"article","venue":"International Journal of Food Engineering","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":3,"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":"Chemistry; Moisture; Shrinkage; Water content; Sugar; Water activity; Food science; Sodium; Browning; Materials science; Composite material","authors":[{"name":"Neena Joshi","is_ca":false},{"name":"Yvan Gariépy","is_ca":true},{"name":"G Vijaya Raghavan","is_ca":true}],"retraction":null,"screen_n_in":null,"score":{"opus":0.06378516906946129,"gpt":0.2761634054608066,"spread":0.2123782363913453,"validation_status":"score_only:v0-immature-baseline"},"prediction":{"model_version":"codex-gemma-dda1882f352a","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000147431,0.00007444682,0.0001490207,0.0000523643,0.00001485002,0.000006852328,0.0001406735,0.00002735041,0.00001627313],"category_scores_gemma":[0.00004464126,0.00003306993,0.00006068471,0.00006821444,0.000008036404,0.00008776644,0.00001365278,0.00007940111,7.623364e-7],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.00008466133,"about_ca_system_score_gemma":0.000009822143,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.0000249783,"about_ca_topic_score_gemma":0.00005341038,"domain_scores_codex":[0.999064,0.00002487651,0.0002641741,0.00006726057,0.0005058006,0.00007388708],"domain_scores_gemma":[0.9995114,0.00007402099,0.0001323768,0.00001781458,0.0002317968,0.00003258197],"domain_codex":null,"domain_gemma":null,"domain_candidate":null,"domain_consensus":null,"study_design_codex":"simulation_or_modeling","study_design_gemma":"observational","study_design_scores_codex":[0.0003340943,0.0007971323,0.01894107,0.000009644891,0.0005479619,0.00002754867,0.003687695,0.685779,0.2751483,0.000431533,0.00008819755,0.01420779],"study_design_scores_gemma":[0.001782031,0.001871654,0.7337742,0.0004682362,0.00003865402,0.00009814707,0.0002865549,0.1177274,0.1433881,0.0002284958,0.0001174301,0.0002191017],"study_design_candidate":"simulation_or_modeling","study_design_consensus":null,"genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.999333,0.0001099304,0.00002437963,0.00009341083,0.0002430769,0.00005948672,0.000007143549,0.000006388112,0.0001232452],"genre_scores_gemma":[0.9997535,0.0000143212,0.0001046841,0.00001197399,0.0001008433,0.000003572604,0.000005629827,6.773909e-7,0.000004806213],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.7148331,"threshold_uncertainty_score":0.1348553,"prediction_status":"machine_predicted_unvalidated"},"labels":[],"label_agreement":null},{"id":"W2592604658","doi":"10.1515/ijfe-2016-0234","title":"Using Liquid-Only Cans (Equipped with a Single Particle) to Quantify Heat Transfer Phenomenon During Thermal Processing","year":2017,"lang":"en","type":"article","venue":"International Journal of Food Engineering","topic":"Microencapsulation and Drying Processes","field":"Agricultural and Biological Sciences","cited_by":2,"is_retracted":false,"has_abstract":true,"routes":{"ca_aff":true,"ca_fund":false,"ca_venue":false,"about_ca":false},"ca_institutions":"McGill University; University of British Columbia","funders":"","keywords":"Reciprocating motion; Heat transfer; Particle size; Analytical Chemistry (journal); Thermodynamics; Viscosity; Particle (ecology); Heat transfer coefficient; Chemistry; Materials science; Amplitude; Chromatography; Composite material; Optics; Physical chemistry","authors":[{"name":"Anubhav Pratap‐Singh","is_ca":true},{"name":"Anika Singh","is_ca":true},{"name":"Hosahalli S. Ramaswamy","is_ca":true}],"retraction":null,"screen_n_in":null,"score":{"opus":0.04507034629999043,"gpt":0.2592171781181217,"spread":0.2141468318181313,"validation_status":"score_only:v0-immature-baseline"},"prediction":{"model_version":"codex-gemma-dda1882f352a","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0001055117,0.0001103452,0.0001319344,0.00003199255,0.0001504929,0.0002863892,0.0003705048,0.00002631896,0.00003806006],"category_scores_gemma":[0.00004459477,0.00005174741,0.00005059574,0.00006866521,0.00001639406,0.0004473929,0.00003275642,0.00009964075,0.000001408464],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.00006315629,"about_ca_system_score_gemma":0.00002531416,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.00003636548,"about_ca_topic_score_gemma":0.00007932936,"domain_scores_codex":[0.9991651,0.000007719737,0.0002472032,0.0001128772,0.000287827,0.000179293],"domain_scores_gemma":[0.9995353,0.00001876754,0.00006321201,0.00003811881,0.0002397315,0.0001049027],"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":[0.0001935425,0.00004275107,0.001082194,0.0000113121,0.00004000224,0.00002160457,0.0003155265,0.02176152,0.974616,0.00003313078,4.81996e-7,0.00188196],"study_design_scores_gemma":[0.0008963008,0.00122472,0.05655127,0.0007363731,0.00003571223,0.0005022745,0.0002529288,0.004363701,0.934451,0.000009032937,0.0006000269,0.0003766513],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9974352,0.0001012563,0.001399229,0.0007367508,0.000176976,0.0000531135,0.000006137175,0.00002116479,0.00007023774],"genre_scores_gemma":[0.9989842,0.000004204373,0.0005762708,0.00004189025,0.0003770682,8.904429e-7,9.847832e-7,0.000002986277,0.00001146069],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.05546908,"threshold_uncertainty_score":0.2761658,"prediction_status":"machine_predicted_unvalidated"},"labels":[],"label_agreement":null},{"id":"W4317892523","doi":"10.1515/ijfe-2021-0352","title":"Dietary modeling of greenhouse gases using OECD meat consumption/retail availability estimates","year":2023,"lang":"en","type":"article","venue":"International Journal of Food Engineering","topic":"Agriculture Sustainability and Environmental Impact","field":"Environmental Science","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":"Greenhouse gas; Consumption (sociology); Environmental science; Agricultural economics; Food waste; Quarter (Canadian coin); Carbon footprint; Econometrics; Economics; Waste management; Geography; Engineering","authors":[{"name":"Susan Lincke","is_ca":false},{"name":"Joy J. Wolf","is_ca":false}],"retraction":null,"screen_n_in":null,"score":{"opus":0.03570049624883534,"gpt":0.256199950334115,"spread":0.2204994540852796,"validation_status":"score_only:v0-immature-baseline"},"prediction":{"model_version":"codex-gemma-dda1882f352a","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0002640591,0.00012671,0.0001756621,0.0000908334,0.00003339539,0.00002012273,0.0002818439,0.00004619087,0.0004151874],"category_scores_gemma":[0.0001389196,0.0001058769,0.0001332809,0.00009223302,0.00007002145,0.0004721106,0.0001497269,0.0001469462,0.00003524311],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.0002915877,"about_ca_system_score_gemma":0.000009734164,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.00005896615,"about_ca_topic_score_gemma":0.000009736847,"domain_scores_codex":[0.9987792,0.00001500277,0.0004265697,0.0001190496,0.0004866145,0.0001735943],"domain_scores_gemma":[0.9995574,0.00008024141,0.0001452778,0.00009560998,0.00003180782,0.00008967728],"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":[0.00002648712,0.00005214805,0.04753228,0.00002230901,0.00008886537,0.00002149053,0.000241874,0.9145944,0.03658801,0.0000060239,0.00003318777,0.0007929149],"study_design_scores_gemma":[0.0004424885,0.0001992691,0.1075471,0.0001067276,0.00006367522,0.0002148586,0.0002865707,0.8739395,0.01645327,0.0004102031,0.0001023672,0.00023393],"study_design_candidate":"simulation_or_modeling","study_design_consensus":"simulation_or_modeling","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9947301,0.00009753584,0.004695256,0.00008189394,0.0002493891,0.00005745195,0.00001368254,0.00003017109,0.00004448221],"genre_scores_gemma":[0.9967687,0.00005565279,0.003070803,0.00001181207,0.00006530235,8.504978e-7,0.000004081222,0.00001159414,0.0000112731],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.06001484,"threshold_uncertainty_score":0.4546011,"prediction_status":"machine_predicted_unvalidated"},"labels":[],"label_agreement":null},{"id":"W2518955884","doi":"10.1515/ijfe-2016-0144","title":"A Novel Color Parametric Technique for Kinetic Evaluation of Thermal Degradation and Stability of Fresh-Cut Yacon Slices","year":2016,"lang":"en","type":"article","venue":"International Journal of Food Engineering","topic":"Microbial Metabolites in Food Biotechnology","field":"Nursing","cited_by":1,"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":"Yacón; Degradation (telecommunications); Chemistry; Lightness; Arrhenius equation; Kinetic energy; Thermal stability; Activation energy; Kinetics; Color difference; Thermal; Analytical Chemistry (journal); Materials science; Chromatography; Thermodynamics; Optics; Food science; Physical chemistry; Organic chemistry; Artificial intelligence; Physics","authors":[{"name":"Songming Zhu","is_ca":false},{"name":"Feifei Hu","is_ca":false},{"name":"Qiuting Zhang","is_ca":false},{"name":"Yong Yu","is_ca":false},{"name":"Hosahalli S. Ramaswamy","is_ca":true}],"retraction":null,"screen_n_in":null,"score":{"opus":0.02935420086975706,"gpt":0.2849600226232609,"spread":0.2556058217535039,"validation_status":"score_only:v0-immature-baseline"},"prediction":{"model_version":"codex-gemma-dda1882f352a","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.001022266,0.00009683539,0.0002185069,0.0005087326,0.000009258048,0.000009398382,0.0002450802,0.0001128541,0.00001442952],"category_scores_gemma":[0.001882696,0.00007512944,0.00007998791,0.0001542079,0.00005653274,0.0001697521,0.00003434559,0.00007870647,9.7868e-8],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.0001281803,"about_ca_system_score_gemma":0.00003149297,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.000006255596,"about_ca_topic_score_gemma":0.000005827836,"domain_scores_codex":[0.9988027,0.00003224799,0.0005796283,0.0001062931,0.000376068,0.0001030659],"domain_scores_gemma":[0.9979518,0.0003545706,0.0005270936,0.00009946761,0.00104062,0.0000264301],"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":[0.0002200998,0.0000737062,0.0002658312,0.00004238058,0.0001161014,1.188539e-7,0.00004996974,0.0008715429,0.9756998,0.0005794016,0.000003133659,0.02207785],"study_design_scores_gemma":[0.001079421,0.0006922521,0.002833849,0.0002018075,0.00009034515,0.00004553747,0.00001896489,0.00253782,0.9919044,0.0004325341,0.00009067426,0.00007241252],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.8884157,0.0003669669,0.1098853,0.0003246916,0.0006322231,0.0003010597,0.00005642502,0.000009837563,0.000007860193],"genre_scores_gemma":[0.9696035,0.00001269847,0.03025695,0.000005876765,0.00009298199,0.00001360636,0.000001543974,0.0000124397,3.476177e-7],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.08118787,"threshold_uncertainty_score":0.306369,"prediction_status":"machine_predicted_unvalidated"},"labels":[],"label_agreement":null},{"id":"W2276264518","doi":"10.1515/ijfe-2014-0244","title":"Osmotic Dehydration of New Zealand Chestnuts with and without Shell and Pellicle","year":2015,"lang":"en","type":"article","venue":"International Journal of Food Engineering","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":"Université du Québec à Trois-Rivières","funders":"New Zealand Aid Programme","keywords":"Osmotic dehydration; Dehydration; Sucrose; Chemistry; Water content; Moisture; Sodium; Shell (structure); Food science; Chromatography; Biochemistry; Materials science; Organic chemistry; Composite material","authors":[{"name":"Reagan J. Pontawe","is_ca":false},{"name":"James K. Carson","is_ca":false},{"name":"James Thomas Agbebavi","is_ca":true},{"name":"D. J. Klinac","is_ca":false},{"name":"J.E. Swan","is_ca":false}],"retraction":null,"screen_n_in":null,"score":{"opus":0.02531061922851002,"gpt":0.2110416955526833,"spread":0.1857310763241732,"validation_status":"score_only:v0-immature-baseline"},"prediction":{"model_version":"codex-gemma-dda1882f352a","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0001023062,0.00004717313,0.00007741078,0.00001868503,0.000007240784,0.00002638209,0.00006158906,0.00001902376,0.000001523448],"category_scores_gemma":[0.00003051548,0.00001999185,0.0000133154,0.00003289966,0.000008227212,0.0001200127,0.00001361283,0.00005137145,1.562415e-7],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.000009585792,"about_ca_system_score_gemma":0.000009283048,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.00005600257,"about_ca_topic_score_gemma":0.00003609775,"domain_scores_codex":[0.9996117,0.000004061777,0.0001260189,0.00004736529,0.0001600521,0.0000507382],"domain_scores_gemma":[0.9997059,0.00002010803,0.00007269235,0.000009822192,0.0001105599,0.00008094434],"domain_codex":null,"domain_gemma":null,"domain_candidate":null,"domain_consensus":null,"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","study_design_scores_codex":[0.0005944212,0.0001210581,0.1137608,0.00002999586,0.0004412683,0.00001990662,0.004021711,0.1034712,0.6706808,0.0006226878,0.0002923823,0.1059437],"study_design_scores_gemma":[0.008480213,0.01346442,0.617328,0.001856307,0.000238216,0.003475857,0.001539215,0.1469455,0.1921951,0.003373214,0.009910354,0.00119358],"study_design_candidate":"bench_or_experimental","study_design_consensus":null,"genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9987598,0.000291373,0.0004958379,0.0003272154,0.00008028383,0.00001783203,0.000001204694,0.000005420826,0.00002105106],"genre_scores_gemma":[0.9984336,0.00002797772,0.001339626,0.00001157078,0.0001606621,1.425536e-7,9.358083e-7,7.421771e-7,0.0000246993],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.5035672,"threshold_uncertainty_score":0.08152442,"prediction_status":"machine_predicted_unvalidated"},"labels":[],"label_agreement":null}]}