{"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":"bc59e55eadb4","filters":{"venue":"Journal of Food Lipids"}},"results":[{"id":"W1996988405","doi":"10.1111/j.1745-4522.2004.01143.x","title":"POLYPHENOLICS EXTRACTS FROM LEGUME SEEDS: CORRELATIONS BETWEEN TOTAL ANTIOXIDANT ACTIVITY, TOTAL PHENOLICS CONTENT, TANNINS CONTENT AND ASTRINGENCY","year":2004,"lang":"en","type":"article","venue":"Journal of Food Lipids","topic":"Phytochemicals and Antioxidant Activities","field":"Medicine","cited_by":183,"is_retracted":false,"has_abstract":true,"routes":{"ca_aff":true,"ca_fund":false,"ca_venue":false,"about_ca":false},"ca_institutions":"Memorial University of Newfoundland","funders":"","keywords":"Chemistry; Vanillin; Tannin; Proanthocyanidin; Condensed tannin; Polyphenol; Hydrolysis; Food science; Phenols; Acetone; Legume; Butanol; Antioxidant; Botany; Ethanol; Organic chemistry","authors":[{"name":"Ryszard Amarowicz","is_ca":false},{"name":"Agnieszka Troszyńska","is_ca":false},{"name":"N Baryłko-Pikielna","is_ca":false},{"name":"Fereidoon Shahidi","is_ca":true}],"retraction":null,"screen_n_in":null,"score":{"opus":0.06135661293111707,"gpt":0.2720910030119756,"spread":0.2107343900808585,"validation_status":"score_only:v0-immature-baseline"},"prediction":{"model_version":"metacan-v3-hybrid-931329e0061c","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0001590564,0.0004635032,0.0002618366,0.0007833141,0.0001290772,0.000344726,0.00007518294,0.0002026248,0.0004271161],"category_scores_gemma":[0.0003049448,0.000154524,0.0002520788,0.0004616739,0.00009913731,0.0001595767,0.00009075816,0.0002609419,0.0001087903],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.0001412185,"about_ca_system_score_gemma":0.00012454,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.00272444,"about_ca_topic_score_gemma":0.004988202,"domain_scores_codex":[0.999902,0.00001833324,0.000008789026,0.00001711368,0.00003342643,0.00002029135],"domain_scores_gemma":[0.9997568,0.00004172493,0.00007583837,0.000009820089,0.00005493909,0.00006095975],"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":[0.0007401787,0.0001415501,0.03467354,0.0001914021,0.0003232948,0.0001232451,0.00007365063,0.00009383146,0.9582734,0.00001894171,0.0000473959,0.005299585],"study_design_scores_gemma":[0.00002755804,0.001190049,0.8545853,0.00002244852,0.0002531215,0.0006358044,0.000126026,0.0006929541,0.1417035,0.00003575947,0.000712586,0.00001483738],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9976452,0.001715004,0.0001940737,0.00001089162,0.000004023912,0.000005511681,0.0002149251,0.000009835375,0.0002005314],"genre_scores_gemma":[0.9983571,0.0004586841,0.0003508987,0.00001994392,0.000004104435,0.000004574236,0.00052662,0.000003141989,0.00027509],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.00272444,"threshold_uncertainty_score":0.005417228,"prediction_status":"machine_predicted_unvalidated"},"labels":[],"label_agreement":null},{"id":"W1984348541","doi":"10.1111/j.1745-4522.2007.00104.x","title":"LIPID CLASS COMPOSITIONS, TOCOPHEROLS AND STEROLS OF TREE NUT OILS EXTRACTED WITH DIFFERENT SOLVENTS","year":2008,"lang":"en","type":"article","venue":"Journal of Food Lipids","topic":"Nuts composition and effects","field":"Nursing","cited_by":172,"is_retracted":false,"has_abstract":true,"routes":{"ca_aff":true,"ca_fund":true,"ca_venue":false,"about_ca":false},"ca_institutions":"Memorial University of Newfoundland","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Chemistry; Sterol; Stigmasterol; Food science; Chromatography; Campesterol; Tocopherol; Linoleic acid; Gas chromatography; Fatty acid; Cholesterol; Organic chemistry; Biochemistry; Antioxidant; Vitamin E","authors":[{"name":"Homan Miraliakbari","is_ca":true},{"name":"Fereidoon Shahidi","is_ca":true}],"retraction":null,"screen_n_in":null,"score":{"opus":0.01776145764534718,"gpt":0.24329168158464,"spread":0.2255302239392928,"validation_status":"score_only:v0-immature-baseline"},"prediction":{"model_version":"metacan-v3-hybrid-931329e0061c","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0001749841,0.0007531303,0.0002557839,0.001271873,0.0002762856,0.0003101663,0.0001409063,0.0002085311,0.0006810406],"category_scores_gemma":[0.0003254197,0.000195266,0.0002878727,0.0009312202,0.0002001176,0.0003002022,0.0002360476,0.000321009,0.000299839],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.0002055422,"about_ca_system_score_gemma":0.0003133239,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.002760635,"about_ca_topic_score_gemma":0.002772379,"domain_scores_codex":[0.9998643,0.00002318944,0.0000129917,0.00002427474,0.00004617991,0.00002902888],"domain_scores_gemma":[0.999783,0.00004838485,0.00004363988,0.00001491361,0.00007266711,0.00003740197],"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":[0.0002868277,0.00001371598,0.002767308,0.00007111722,0.0000292973,0.000110967,0.00008249254,0.00005747682,0.9935274,0.00004702539,0.00001435926,0.002992022],"study_design_scores_gemma":[0.0000251977,0.0004159796,0.07213806,0.00006129517,0.0002153349,0.0004938043,0.0002876648,0.001028154,0.920982,0.000155482,0.00417421,0.00002288569],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9899892,0.004550261,0.002635694,0.00003384887,0.00003386214,0.00003779613,0.0009277997,0.00004071902,0.00175085],"genre_scores_gemma":[0.984429,0.004729833,0.005340607,0.00008064782,0.00002273106,0.00006309737,0.002670969,0.00006133315,0.002601776],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.002760635,"threshold_uncertainty_score":0.005489171,"prediction_status":"machine_predicted_unvalidated"},"labels":[],"label_agreement":null},{"id":"W1963928184","doi":"10.1111/j.1745-4522.2005.00029.x","title":"ANTIOXIDANT ACTIVITY OF ALMOND SEED EXTRACT AND ITS FRACTIONS","year":2005,"lang":"en","type":"article","venue":"Journal of Food Lipids","topic":"Nuts composition and effects","field":"Nursing","cited_by":152,"is_retracted":false,"has_abstract":true,"routes":{"ca_aff":true,"ca_fund":false,"ca_venue":false,"about_ca":false},"ca_institutions":"Memorial University of Newfoundland","funders":"","keywords":"Chemistry; Trolox; Chromatography; DPPH; Proanthocyanidin; Kaempferol; Tannin; Hydroxytyrosol; Hydrolysis; Quercetin; Antioxidant; Acetone; Fractionation; Polyphenol; Food science; Organic chemistry","authors":[{"name":"Ryszard Amarowicz","is_ca":false},{"name":"Agnieszka Troszyńska","is_ca":false},{"name":"Fereidoon Shahidi","is_ca":true}],"retraction":null,"screen_n_in":null,"score":{"opus":0.01687204083812266,"gpt":0.2807950907040673,"spread":0.2639230498659447,"validation_status":"score_only:v0-immature-baseline"},"prediction":{"model_version":"metacan-v3-hybrid-931329e0061c","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00004886454,0.0006889422,0.0003049701,0.0006480989,0.0001445719,0.0002330398,0.00008144326,0.0001396722,0.001063354],"category_scores_gemma":[0.00009903207,0.00008560913,0.0002252039,0.0003519041,0.00007179362,0.0001261793,0.0000949053,0.0002492021,0.0002358629],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.0001793497,"about_ca_system_score_gemma":0.0001629078,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.001751509,"about_ca_topic_score_gemma":0.001466528,"domain_scores_codex":[0.9999616,0.000005773229,0.000003292003,0.00001025738,0.000008674953,0.00001032584],"domain_scores_gemma":[0.9999465,0.000007625519,0.00001048912,0.000004270685,0.00001691198,0.0000142389],"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":[0.0002586513,0.00003415726,0.0007114934,0.0001193654,0.00002477204,0.00007447296,0.00002416248,0.00003255482,0.9963799,0.00003434757,0.00005370761,0.002252326],"study_design_scores_gemma":[0.00005051132,0.0008393374,0.05486387,0.0000506303,0.0001742886,0.0005254528,0.00007384897,0.0009235283,0.9371147,0.0001309735,0.005233277,0.00001970855],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9869442,0.007525964,0.002369234,0.0000606623,0.00002785779,0.00003709252,0.001075556,0.0001186129,0.001840801],"genre_scores_gemma":[0.9881431,0.001923876,0.001814627,0.00007456803,0.00002101503,0.00002428269,0.003206079,0.00002088437,0.004771546],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.001751509,"threshold_uncertainty_score":0.003557265,"prediction_status":"machine_predicted_unvalidated"},"labels":[],"label_agreement":null},{"id":"W1999192051","doi":"10.1111/j.1745-4522.2004.tb00257.x","title":"ANTIOXIDANT ACTIVITIES OF ENZYMATIC EXTRACTS FROM AN EDIBLE SEAWEED <i>SARGASSUM HORNERI</i> USING ESR SPECTROMETRY","year":2004,"lang":"en","type":"article","venue":"Journal of Food Lipids","topic":"Seaweed-derived Bioactive Compounds","field":"Agricultural and Biological Sciences","cited_by":100,"is_retracted":false,"has_abstract":true,"routes":{"ca_aff":true,"ca_fund":false,"ca_venue":false,"about_ca":false},"ca_institutions":"Memorial University of Newfoundland","funders":"","keywords":"Chemistry; DPPH; Radical; Antioxidant; Scavenging; Proteases; Hydroxyl radical; Hydrolysis; Enzyme; Enzymatic hydrolysis; Alkyl; Food science; Chromatography; Organic chemistry","authors":[{"name":"Pyo‐Jam Park","is_ca":false},{"name":"Fereidoon Shahidi","is_ca":true},{"name":"You‐Jin Jeon","is_ca":false}],"retraction":null,"screen_n_in":null,"score":{"opus":0.0331607188736168,"gpt":0.2536286371782534,"spread":0.2204679183046366,"validation_status":"score_only:v0-immature-baseline"},"prediction":{"model_version":"metacan-v3-hybrid-931329e0061c","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0001837055,0.0003579785,0.0001809454,0.0002484003,0.00007427861,0.0001793654,0.0000807408,0.0001346812,0.000442295],"category_scores_gemma":[0.0001552436,0.00008272435,0.0001445802,0.000184943,0.0001019539,0.0001291077,0.0001003482,0.0001857912,0.00009935972],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.0001126926,"about_ca_system_score_gemma":0.00008528565,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.0005128842,"about_ca_topic_score_gemma":0.000773825,"domain_scores_codex":[0.9999341,0.00001624446,0.00001029151,0.00001450724,0.00001505766,0.000009901563],"domain_scores_gemma":[0.9998702,0.00002679303,0.00004580358,0.000008885106,0.00003509332,0.00001330372],"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":[0.00004474071,0.000005997344,0.0002638465,0.00002843359,0.000004476096,0.000008806314,0.000008563207,0.00001664373,0.9989972,0.000006031661,0.000003335437,0.0006119441],"study_design_scores_gemma":[0.000007480793,0.0001992687,0.00914362,0.000007745793,0.00002619129,0.00008287708,0.00002608574,0.0002221644,0.989764,0.00001747332,0.0004996301,0.000003583831],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9960545,0.001282208,0.001988397,0.00002451415,0.00000590906,0.000009580618,0.0002017044,0.00002347667,0.0004096996],"genre_scores_gemma":[0.9910027,0.001237188,0.005459832,0.00003981527,0.000007132762,0.00001425672,0.000909702,0.000008724768,0.001320665],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.0005128842,"threshold_uncertainty_score":0.001479626,"prediction_status":"machine_predicted_unvalidated"},"labels":[],"label_agreement":null},{"id":"W2023623863","doi":"10.1111/j.1745-4522.2003.tb00019.x","title":"POTENTIAL ANTIOXIDANT ACTIVITY OF MARINE RED ALGA <i>GRATELOUPIA FILICINA</i> EXTRACTS","year":2003,"lang":"en","type":"article","venue":"Journal of Food Lipids","topic":"Seaweed-derived Bioactive Compounds","field":"Agricultural and Biological Sciences","cited_by":99,"is_retracted":false,"has_abstract":true,"routes":{"ca_aff":true,"ca_fund":false,"ca_venue":false,"about_ca":false},"ca_institutions":"Memorial University of Newfoundland","funders":"","keywords":"Chemistry; Antioxidant; DPPH; Lipid peroxidation; Linoleic acid; Food science; Chloroform; Tocopherol; Carbon tetrachloride; Scavenging; Superoxide; Biochemistry; Botany; Organic chemistry; Fatty acid; Vitamin E; Biology","authors":[{"name":"Yasantha Athukorala","is_ca":false},{"name":"Ki-Wan Lee","is_ca":false},{"name":"Choon-Bok Song","is_ca":false},{"name":"C. Ahn","is_ca":false},{"name":"Yong‐Jun Cha","is_ca":false},{"name":"Fereidoon Shahidi","is_ca":true},{"name":"You‐Jin Jeon","is_ca":false}],"retraction":null,"screen_n_in":null,"score":{"opus":0.01836179944526759,"gpt":0.2205392893969091,"spread":0.2021774899516415,"validation_status":"score_only:v0-immature-baseline"},"prediction":{"model_version":"metacan-v3-hybrid-931329e0061c","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00008649643,0.0005602479,0.0002486932,0.0004657355,0.0002079154,0.000262931,0.00009836197,0.0002064705,0.0008338268],"category_scores_gemma":[0.0001285067,0.0000783718,0.000204313,0.0002698826,0.0001282924,0.0001900446,0.0001700635,0.0002387775,0.000102584],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.000137725,"about_ca_system_score_gemma":0.00009695681,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.0009321553,"about_ca_topic_score_gemma":0.0009733842,"domain_scores_codex":[0.9999545,0.000008256495,0.000004953681,0.000009042673,0.00001030636,0.00001302206],"domain_scores_gemma":[0.9999223,0.00001514756,0.00002585287,0.000006374712,0.0000130181,0.00001734717],"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":[0.0002584432,0.00003393873,0.0009023307,0.0001640135,0.00001716081,0.00007005621,0.00001969851,0.00006253849,0.9960473,0.00002289102,0.00001887745,0.002382702],"study_design_scores_gemma":[0.00004478376,0.001242099,0.04348195,0.00006009623,0.0001326899,0.0005123768,0.0001674386,0.000339394,0.9507614,0.00006793081,0.003175476,0.00001424753],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9953285,0.003105084,0.0003769493,0.00004297338,0.00001057383,0.00001111488,0.0001985018,0.00002201887,0.0009042103],"genre_scores_gemma":[0.9973609,0.0009623868,0.0006050775,0.00004439542,0.000008862561,0.000005956305,0.0004533008,0.000003997966,0.0005549732],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.0009321553,"threshold_uncertainty_score":0.002789497,"prediction_status":"machine_predicted_unvalidated"},"labels":[],"label_agreement":null},{"id":"W2014989058","doi":"10.1111/j.1745-4522.2004.01134.x","title":"ANTIOXIDANT ACTIVITY OF COMMON BEANS (<i>PHASEOLUS VULGARIS</i> L.)","year":2004,"lang":"en","type":"article","venue":"Journal of Food Lipids","topic":"Phytochemicals and Antioxidant Activities","field":"Medicine","cited_by":90,"is_retracted":false,"has_abstract":true,"routes":{"ca_aff":true,"ca_fund":true,"ca_venue":false,"about_ca":false},"ca_institutions":"St. Francis Xavier University; Memorial University of Newfoundland","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Chemistry; Phaseolus; TBARS; Catechin; Food science; Antioxidant; Tannin; Thiobarbituric acid; Acetone; Hexanal; Proanthocyanidin; Carotene; Polyphenol; Botany; Biochemistry; Lipid peroxidation","authors":[{"name":"Terrence Madhujith","is_ca":true},{"name":"M. Naczk","is_ca":true},{"name":"Fereidoon Shahidi","is_ca":true}],"retraction":null,"screen_n_in":null,"score":{"opus":0.01615932978125949,"gpt":0.2700482076815854,"spread":0.2538888779003259,"validation_status":"score_only:v0-immature-baseline"},"prediction":{"model_version":"metacan-v3-hybrid-931329e0061c","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0001511772,0.0004319538,0.0003016047,0.0005025163,0.0001658364,0.0002999467,0.0001033212,0.0001837085,0.0003892102],"category_scores_gemma":[0.0001530611,0.0001354836,0.0002747799,0.0002394553,0.0001445909,0.0001538599,0.0001454043,0.0002553142,0.0001430752],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.0002797279,"about_ca_system_score_gemma":0.0001424677,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.002814296,"about_ca_topic_score_gemma":0.003064229,"domain_scores_codex":[0.999895,0.00002104126,0.00000801133,0.00002721981,0.00002076028,0.00002796955],"domain_scores_gemma":[0.9998283,0.0000218688,0.00005291343,0.00001139728,0.00003376253,0.00005167764],"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":[0.0001506225,0.00001214859,0.0002423421,0.00002820419,0.0000085185,0.00001405801,0.000008857771,0.00001156998,0.9991869,0.000006231418,0.000005434269,0.0003248762],"study_design_scores_gemma":[0.00004146841,0.001799261,0.06445254,0.00002055246,0.0001667905,0.0003934796,0.0001074836,0.0004934452,0.930782,0.00006131778,0.001661633,0.00001999215],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9969065,0.001418232,0.0007823214,0.00003293599,0.000008756781,0.00001395694,0.0002805607,0.00005018543,0.0005064961],"genre_scores_gemma":[0.996442,0.0004286753,0.001222102,0.00005542766,0.000005325967,0.000009032678,0.0009112755,0.0000241712,0.0009019267],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.002814296,"threshold_uncertainty_score":0.005595803,"prediction_status":"machine_predicted_unvalidated"},"labels":[],"label_agreement":null},{"id":"W2032452441","doi":"10.1111/j.1745-4522.2000.tb00171.x","title":"ANTIOXIDANT ACTIVITY OF CONDENSED TANNINS OF BEACH PEA, CANOLA HULLS, EVENING PRIMROSE, AND FABA BEAN","year":2000,"lang":"en","type":"article","venue":"Journal of Food Lipids","topic":"Phytochemicals and Antioxidant Activities","field":"Medicine","cited_by":81,"is_retracted":false,"has_abstract":true,"routes":{"ca_aff":true,"ca_fund":true,"ca_venue":false,"about_ca":false},"ca_institutions":"Memorial University of Newfoundland; St. Francis Xavier University","funders":"Natural Sciences and Engineering Research Council of Canada; St. Francis Xavier University","keywords":"Chemistry; Tannin; Canola; Evening primrose; Proanthocyanidin; Catechin; Condensed tannin; Polyphenol; Antioxidant; Sephadex; Food science; Chromatography; Acetone; Botany; Biochemistry; Biology","authors":[{"name":"Ryszard Amarowicz","is_ca":false},{"name":"M. Naczk","is_ca":true},{"name":"R. Zadernowski","is_ca":false},{"name":"Fereidoon Shahidi","is_ca":true}],"retraction":null,"screen_n_in":null,"score":{"opus":0.01591146637650481,"gpt":0.2572066297950142,"spread":0.2412951634185094,"validation_status":"score_only:v0-immature-baseline"},"prediction":{"model_version":"metacan-v3-hybrid-931329e0061c","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00009126091,0.0002740405,0.0002261666,0.0003449786,0.0001452884,0.0002137536,0.00008577182,0.000132804,0.0008073919],"category_scores_gemma":[0.00018746,0.00009348389,0.0001562324,0.0002405959,0.0001196392,0.000106373,0.00009715885,0.0001774016,0.00009778504],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.0002757575,"about_ca_system_score_gemma":0.000163728,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.006364777,"about_ca_topic_score_gemma":0.009671216,"domain_scores_codex":[0.9999602,0.000006727594,0.000002075859,0.000008005041,0.00001105544,0.00001200393],"domain_scores_gemma":[0.999889,0.00002230147,0.000019316,0.000007428845,0.00002543481,0.00003654706],"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":[0.0004044024,0.00002230006,0.001275702,0.00005549615,0.00001902321,0.00003948296,0.00003727332,0.00003747437,0.9969181,0.00001562197,0.00001228218,0.001162879],"study_design_scores_gemma":[0.0000569386,0.001358065,0.1611845,0.00002759896,0.0001340049,0.0003352053,0.0001425344,0.0008157738,0.8336828,0.00005411596,0.002197889,0.00001062079],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9984688,0.0008366372,0.0001826885,0.00001338958,0.000002098279,0.000005342162,0.0001244856,0.000008145584,0.0003582962],"genre_scores_gemma":[0.9966764,0.000422077,0.000626586,0.00002419843,0.000002317454,0.000004702703,0.0005300231,0.000006302209,0.001707206],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.006364777,"threshold_uncertainty_score":0.01265544,"prediction_status":"machine_predicted_unvalidated"},"labels":[],"label_agreement":null},{"id":"W2059219229","doi":"10.1111/j.1745-4522.2002.tb00208.x","title":"ANTIOXIDANT ROLE OF CHITOSAN IN A COOKED COD (<i>GADUS MORHUA</i>) MODEL SYSTEM","year":2002,"lang":"en","type":"article","venue":"Journal of Food Lipids","topic":"Meat and Animal Product Quality","field":"Agricultural and Biological Sciences","cited_by":72,"is_retracted":false,"has_abstract":true,"routes":{"ca_aff":true,"ca_fund":false,"ca_venue":false,"about_ca":false},"ca_institutions":"Memorial University of Newfoundland","funders":"","keywords":"Gadus; Chemistry; TBARS; Chitosan; Antioxidant; Thiobarbituric acid; Food science; Peroxide; Fish <Actinopterygii>; Peroxide value; Lipid oxidation; Biochemistry; Fishery; Organic chemistry; Lipid peroxidation","authors":[{"name":"Fereidoon Shahidi","is_ca":true},{"name":"Janak Y. V. A. Kamil","is_ca":true},{"name":"You‐Jin Jeon","is_ca":true},{"name":"Se‐Kwon Kim","is_ca":true}],"retraction":null,"screen_n_in":null,"score":{"opus":0.03328243596665718,"gpt":0.213513229085449,"spread":0.1802307931187918,"validation_status":"score_only:v0-immature-baseline"},"prediction":{"model_version":"metacan-v3-hybrid-931329e0061c","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0001405866,0.0002544287,0.0002000951,0.0001094608,0.0001194961,0.0002016509,0.0001506086,0.0001393728,0.0004522361],"category_scores_gemma":[0.0001288289,0.00009149269,0.0001413689,0.00008061302,0.0001331028,0.00009080205,0.0001301492,0.0001613578,0.00007663512],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.0002542841,"about_ca_system_score_gemma":0.0002045521,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.004985769,"about_ca_topic_score_gemma":0.003912353,"domain_scores_codex":[0.9999397,0.00001196537,0.00000528244,0.00001558958,0.00001391146,0.00001351047],"domain_scores_gemma":[0.9999043,0.00001228703,0.00002426881,0.000008197012,0.00002975119,0.00002114887],"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":[0.000121839,0.00001010765,0.0001398697,0.00002950818,0.000005445374,0.00001913285,0.000007501147,0.00006496318,0.9992494,0.00001839783,0.000009389249,0.0003244197],"study_design_scores_gemma":[0.00001304278,0.0004934466,0.00162659,0.000004507157,0.00003181801,0.00004373942,0.00001500477,0.0005956943,0.9968001,0.000008388162,0.0003631913,0.000004505043],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9991938,0.0002081652,0.0003157427,0.00001177852,0.000005853866,0.000005880657,0.00002977174,0.00000790469,0.0002210898],"genre_scores_gemma":[0.9984401,0.0001932247,0.0008157613,0.00001449744,0.000002166671,0.000004318086,0.00007805845,0.000004882684,0.0004468906],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.004985769,"threshold_uncertainty_score":0.009913504,"prediction_status":"machine_predicted_unvalidated"},"labels":[],"label_agreement":null},{"id":"W1979816286","doi":"10.1111/j.1745-4522.2003.tb00024.x","title":"ANTIOXIDANT EFFICACY OF EXTRACTS OF AN EDIBLE RED ALGA (<i>GRATELOUPIA FILICINA</i>) IN LINOLEIC ACID AND FISH OIL","year":2003,"lang":"en","type":"article","venue":"Journal of Food Lipids","topic":"Algal biology and biofuel production","field":"Energy","cited_by":63,"is_retracted":false,"has_abstract":true,"routes":{"ca_aff":true,"ca_fund":false,"ca_venue":false,"about_ca":false},"ca_institutions":"Memorial University of Newfoundland","funders":"","keywords":"Chemistry; Antioxidant; Butylated hydroxytoluene; TBARS; Linoleic acid; Food science; Peroxide value; Fish oil; Thiobarbituric acid; Conjugated linoleic acid; Fish <Actinopterygii>; Biochemistry; Fatty acid; Lipid peroxidation; Fishery; Biology","authors":[{"name":"Yasantha Athukorala","is_ca":false},{"name":"K LEE","is_ca":false},{"name":"Fereidoon Shahidi","is_ca":true},{"name":"Min Soo Heu","is_ca":false},{"name":"H.‐R. Kim","is_ca":false},{"name":"Jung-Suck Lee","is_ca":false},{"name":"You‐Jin Jeon","is_ca":false}],"retraction":null,"screen_n_in":null,"score":{"opus":0.01566983638761142,"gpt":0.2416809639874968,"spread":0.2260111275998854,"validation_status":"score_only:v0-immature-baseline"},"prediction":{"model_version":"metacan-v3-hybrid-931329e0061c","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0001207748,0.0004535271,0.0002417433,0.0002698108,0.000164778,0.0002245116,0.0001219163,0.0002160015,0.0007376763],"category_scores_gemma":[0.000160767,0.0001201074,0.0001962545,0.0001771839,0.0001418601,0.0001779642,0.000180693,0.0002425975,0.0001020814],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.0001582955,"about_ca_system_score_gemma":0.0001307969,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.000972499,"about_ca_topic_score_gemma":0.001008003,"domain_scores_codex":[0.9999393,0.00001133731,0.000007830619,0.00001263099,0.00001152864,0.00001732574],"domain_scores_gemma":[0.999854,0.00002307293,0.0000508761,0.0000110929,0.00002108968,0.00003984569],"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":[0.0004304114,0.00003029343,0.0002820361,0.00005937986,0.000008875796,0.00002230871,0.00001694836,0.0000400461,0.9981998,0.0000131322,0.000006595328,0.0008901044],"study_design_scores_gemma":[0.00004301949,0.001388251,0.01215755,0.00002171361,0.00006917282,0.0001363859,0.00006247723,0.0001615495,0.9850718,0.00002022401,0.0008621012,0.000005715395],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9984408,0.0008312518,0.0001944428,0.00002306939,0.000006304714,0.000006429676,0.00006958589,0.00001422333,0.0004139811],"genre_scores_gemma":[0.9981968,0.0004771858,0.0004274905,0.00003100232,0.000005157965,0.000005973749,0.0002210564,0.000004569255,0.0006309007],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.000972499,"threshold_uncertainty_score":0.002467752,"prediction_status":"machine_predicted_unvalidated"},"labels":[],"label_agreement":null},{"id":"W2049752581","doi":"10.1111/j.1745-4522.2002.tb00214.x","title":"LIPIDS AND FATTY ACIDS OF FIVE FRESHWATER FOOD FISHES OF INDIA","year":2002,"lang":"en","type":"article","venue":"Journal of Food Lipids","topic":"Aquaculture Nutrition and Growth","field":"Agricultural and Biological Sciences","cited_by":57,"is_retracted":false,"has_abstract":true,"routes":{"ca_aff":true,"ca_fund":false,"ca_venue":false,"about_ca":false},"ca_institutions":"Technical University of Nova Scotia; Dalhousie University","funders":"","keywords":"Chemistry; Carp; Fatty acid; Biochemistry; Food science; Capillary gas chromatography; Gas chromatography; Fish <Actinopterygii>; Chromatography; Biology; Fishery","authors":[{"name":"R. G. Ackman","is_ca":true},{"name":"Catherine McLeod","is_ca":true},{"name":"K. K. Misra","is_ca":false},{"name":"Sudip Kumar Rakshit","is_ca":true}],"retraction":null,"screen_n_in":null,"score":{"opus":0.02084284189387264,"gpt":0.204987223037217,"spread":0.1841443811433444,"validation_status":"score_only:v0-immature-baseline"},"prediction":{"model_version":"metacan-v3-hybrid-931329e0061c","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0001100383,0.0004343669,0.0002603698,0.002093028,0.001051174,0.0004599156,0.0002651689,0.000354535,0.001449688],"category_scores_gemma":[0.0002061558,0.0003666866,0.0003389554,0.001019177,0.0007692724,0.0001739592,0.0006065944,0.0002263517,0.0003710878],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.0006396,"about_ca_system_score_gemma":0.0005573994,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.01894103,"about_ca_topic_score_gemma":0.02330577,"domain_scores_codex":[0.999872,0.000008366181,0.000009896578,0.0000450062,0.00002785354,0.00003684066],"domain_scores_gemma":[0.9997882,0.00003003698,0.00004613413,0.00001242915,0.00007594599,0.00004731572],"domain_codex":null,"domain_gemma":null,"domain_candidate":null,"domain_consensus":null,"study_design_codex":"observational","study_design_gemma":"observational","study_design_scores_codex":[0.001868624,0.0001703451,0.5006801,0.0005463634,0.0001769754,0.001697165,0.006130147,0.0004427118,0.4671527,0.0004631684,0.000310847,0.02036086],"study_design_scores_gemma":[0.00002252135,0.0005335437,0.982991,0.00002537426,0.00009384828,0.0008248754,0.002607569,0.0001526116,0.01048968,0.00008817306,0.002141293,0.00002970852],"study_design_candidate":"observational","study_design_consensus":"observational","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9988349,0.00004781934,0.00005376067,0.00001154723,0.000002860944,0.00000682769,0.0001618149,0.000005079011,0.0008754567],"genre_scores_gemma":[0.9975769,0.0001296929,0.0004356858,0.00004235179,0.000003616218,0.00001685891,0.0004392474,0.000004503788,0.001351278],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.01894103,"threshold_uncertainty_score":0.03766161,"prediction_status":"machine_predicted_unvalidated"},"labels":[],"label_agreement":null},{"id":"W2014260718","doi":"10.1111/j.1745-4522.2000.tb00160.x","title":"CONCENTRATION OF DOCOSAHEXAENOIC ACID (DHA) FROM ALGAL OIL VIA UREA COMPLEXATION","year":2000,"lang":"en","type":"article","venue":"Journal of Food Lipids","topic":"Fatty Acid Research and Health","field":"Nursing","cited_by":55,"is_retracted":false,"has_abstract":true,"routes":{"ca_aff":true,"ca_fund":true,"ca_venue":false,"about_ca":false},"ca_institutions":"Memorial University of Newfoundland","funders":"Natural Sciences and Engineering Research Council of Canada; Memorial University of Newfoundland","keywords":"Chemistry; Docosahexaenoic acid; Urea; Algae fuel; Yield (engineering); Fatty acid; Food science; Polyunsaturated fatty acid; Biochemistry; Catalysis","authors":[{"name":"S.P. Senanayake","is_ca":true},{"name":"Fereidoon Shahidi","is_ca":true}],"retraction":null,"screen_n_in":null,"score":{"opus":0.02480931706788897,"gpt":0.2924091652712804,"spread":0.2675998482033914,"validation_status":"score_only:v0-immature-baseline"},"prediction":{"model_version":"metacan-v3-hybrid-931329e0061c","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0002053657,0.0003567643,0.0003046656,0.0001853733,0.0002002764,0.0003052529,0.0001944761,0.0002481702,0.0009104629],"category_scores_gemma":[0.000256278,0.0001645124,0.0001633231,0.0002207947,0.0001457149,0.0001777765,0.000346401,0.0002885492,0.0003924016],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.0002537661,"about_ca_system_score_gemma":0.0001904284,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.001067624,"about_ca_topic_score_gemma":0.001498046,"domain_scores_codex":[0.9998906,0.00001719613,0.000009933091,0.00002527434,0.00003687889,0.00002026408],"domain_scores_gemma":[0.9998952,0.00001866072,0.00002431006,0.000008813272,0.00003311538,0.00001986992],"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":[0.00002819702,0.000006471857,0.00002892408,0.00001759938,0.000001384508,0.000009478385,0.000007307729,0.00002566141,0.9991727,0.00001950948,0.000006440542,0.0006762104],"study_design_scores_gemma":[0.000003992021,0.00005577966,0.0001132451,0.000001950187,0.000003529773,0.00001103045,0.000003512513,0.0001856528,0.9991197,0.00000615006,0.0004937779,0.000001601097],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9845941,0.00104443,0.01227592,0.00006338818,0.00003270134,0.00007841778,0.0001295709,0.0001012488,0.001680236],"genre_scores_gemma":[0.9803512,0.001036413,0.01328563,0.00004226308,0.0000104325,0.00006960911,0.0002324625,0.00004985867,0.004922252],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.001067624,"threshold_uncertainty_score":0.003045797,"prediction_status":"machine_predicted_unvalidated"},"labels":[],"label_agreement":null},{"id":"W2002252415","doi":"10.1111/j.1745-4522.2008.00126.x","title":"ANTIOXIDANT ACTIVITY OF ENGLISH WALNUT (<i>JUGLANS REGIA</i> L.)","year":2008,"lang":"en","type":"article","venue":"Journal of Food Lipids","topic":"Nuts composition and effects","field":"Nursing","cited_by":35,"is_retracted":false,"has_abstract":true,"routes":{"ca_aff":true,"ca_fund":true,"ca_venue":false,"about_ca":false},"ca_institutions":"Memorial University of Newfoundland","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Chemistry; Juglans; Gallic acid; Food science; Antioxidant; Polyphenol; Trolox; Rutin; DPPH; Biochemistry","authors":[{"name":"Anusha Samaranayaka","is_ca":true},{"name":"Jenny Ann John","is_ca":true},{"name":"Fereidoon Shahidi","is_ca":true}],"retraction":null,"screen_n_in":null,"score":{"opus":0.01625907689073916,"gpt":0.2409333244278227,"spread":0.2246742475370835,"validation_status":"score_only:v0-immature-baseline"},"prediction":{"model_version":"metacan-v3-hybrid-931329e0061c","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0001109933,0.0005607233,0.0002832051,0.0004405471,0.0001474477,0.0002789906,0.0001494442,0.0001561242,0.0007844745],"category_scores_gemma":[0.0001075987,0.000105844,0.0003224817,0.0002536461,0.0001300393,0.0001746962,0.0001707291,0.0002519437,0.0002274358],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.0001295956,"about_ca_system_score_gemma":0.000106601,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.001483006,"about_ca_topic_score_gemma":0.001789702,"domain_scores_codex":[0.9999493,0.000008645123,0.000004739536,0.00001379207,0.00001106124,0.00001240922],"domain_scores_gemma":[0.9999173,0.000009450242,0.00002864239,0.000007307694,0.0000186452,0.00001872346],"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":[0.0002104904,0.00004828165,0.0007689493,0.0000799882,0.0000226221,0.00004810764,0.00002575709,0.00003084067,0.997271,0.00001819167,0.00002372126,0.001451985],"study_design_scores_gemma":[0.00005871529,0.002269709,0.1184101,0.0000414632,0.0003551398,0.0004496502,0.0001960769,0.0005110873,0.8733774,0.00007110195,0.004238097,0.00002157369],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9959662,0.002478075,0.0003413694,0.0000323768,0.00001264083,0.00001009897,0.0002559288,0.00003881376,0.0008646132],"genre_scores_gemma":[0.9956786,0.000834146,0.0007408033,0.00008909198,0.000008967978,0.000007958695,0.0007790275,0.00002218843,0.001839137],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.001483006,"threshold_uncertainty_score":0.002948761,"prediction_status":"machine_predicted_unvalidated"},"labels":[],"label_agreement":null},{"id":"W1995768746","doi":"10.1111/j.1745-4522.2001.tb00184.x","title":"ANTIOXIDANT ACTIVITY OF EXTRACTS OF PHENOLIC COMPOUNDS FROM RAPESEED OIL CAKES","year":2001,"lang":"en","type":"article","venue":"Journal of Food Lipids","topic":"Phytochemicals and Antioxidant Activities","field":"Medicine","cited_by":35,"is_retracted":false,"has_abstract":true,"routes":{"ca_aff":true,"ca_fund":false,"ca_venue":false,"about_ca":false},"ca_institutions":"Memorial University of Newfoundland","funders":"","keywords":"Chemistry; Rapeseed; Absorbance; Food science; Antioxidant; Moisture; Water content; Relative humidity; Chromatography; Organic chemistry","authors":[{"name":"Ryszard Amarowicz","is_ca":false},{"name":"J. Fornal","is_ca":false},{"name":"Magdalena Karamać","is_ca":false},{"name":"Fereidoon Shahidi","is_ca":true}],"retraction":null,"screen_n_in":null,"score":{"opus":0.02601027064442221,"gpt":0.2683813744404565,"spread":0.2423711037960343,"validation_status":"score_only:v0-immature-baseline"},"prediction":{"model_version":"metacan-v3-hybrid-931329e0061c","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0001367501,0.0006279728,0.0003761094,0.0007660576,0.0002853051,0.0002437617,0.0001102411,0.0002256849,0.0008259104],"category_scores_gemma":[0.0002458233,0.0001673855,0.000349344,0.0003569637,0.0001921377,0.0002054296,0.0001840467,0.0003095826,0.000175559],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.0001679617,"about_ca_system_score_gemma":0.0002069487,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.00108016,"about_ca_topic_score_gemma":0.001923283,"domain_scores_codex":[0.9999223,0.00001581809,0.000009150506,0.0000148123,0.00001864191,0.0000193594],"domain_scores_gemma":[0.9998005,0.00003782399,0.00004975247,0.00001619252,0.00004827296,0.00004747278],"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":[0.0004176355,0.0000260782,0.0004353524,0.00007645709,0.00002080313,0.00005759727,0.00003083586,0.00003082777,0.9979679,0.00001008603,0.00001052261,0.0009157583],"study_design_scores_gemma":[0.00004772392,0.001203297,0.02318944,0.00003435839,0.0001232636,0.0004659317,0.00009733265,0.000236778,0.9735421,0.00003221202,0.001014564,0.00001305546],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9976383,0.001386781,0.000387249,0.00001754914,0.000008129306,0.0000185062,0.0001960658,0.00001238118,0.0003350138],"genre_scores_gemma":[0.9953704,0.0008541704,0.001483716,0.00002342665,0.00001203853,0.00002545924,0.0009759119,0.00001205176,0.001242852],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.00108016,"threshold_uncertainty_score":0.002762973,"prediction_status":"machine_predicted_unvalidated"},"labels":[],"label_agreement":null},{"id":"W2018682760","doi":"10.1111/j.1745-4522.2000.tb00167.x","title":"TOCOPHEROLS AND PHOSPHOLIPIDS ENHANCE THE OXIDATIVE STABILITY OF BORAGE AND EVENING PRIMROSE TRIACYLGLYCEROLS","year":2000,"lang":"en","type":"article","venue":"Journal of Food Lipids","topic":"Edible Oils Quality and Analysis","field":"Chemistry","cited_by":34,"is_retracted":false,"has_abstract":true,"routes":{"ca_aff":true,"ca_fund":false,"ca_venue":false,"about_ca":false},"ca_institutions":"Memorial University of Newfoundland","funders":"","keywords":"Evening primrose; Chemistry; Evening Primrose Oil; Antioxidant; Tocopherol; TBARS; Phosphatidylcholine; Biochemistry; Food science; Lipid peroxidation; Phospholipid; Vitamin E","authors":[{"name":"Muhammad Ahmad Khan","is_ca":true},{"name":"Fereidoon Shahidi","is_ca":true}],"retraction":null,"screen_n_in":null,"score":{"opus":0.01744677532310624,"gpt":0.2686154007795271,"spread":0.2511686254564208,"validation_status":"score_only:v0-immature-baseline"},"prediction":{"model_version":"metacan-v3-hybrid-931329e0061c","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0001645301,0.0003193214,0.0002206591,0.0002030015,0.0001005542,0.0003187554,0.0001080823,0.0002365577,0.0008797193],"category_scores_gemma":[0.0002536413,0.0001387549,0.0001705786,0.0001836497,0.0001139054,0.0002100378,0.0002490109,0.0002608409,0.0001976381],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.0001211777,"about_ca_system_score_gemma":0.0001292296,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.000564653,"about_ca_topic_score_gemma":0.001142535,"domain_scores_codex":[0.9998846,0.00002661499,0.00001358363,0.00002096707,0.00003084504,0.00002328716],"domain_scores_gemma":[0.9998125,0.00003467612,0.00005802983,0.0000175449,0.0000313666,0.0000459094],"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":[0.000458423,0.00001357034,0.0003163114,0.00002656553,0.00001232131,0.00003258936,0.00001486764,0.00001508983,0.9980853,0.00001738701,0.000005410467,0.001002181],"study_design_scores_gemma":[0.00001225662,0.0003621826,0.002956772,0.000005172993,0.00002325942,0.00007248303,0.00002388951,0.0000960094,0.995634,0.00001645426,0.0007944076,0.00000316813],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9968541,0.001540437,0.0009829414,0.00002002265,0.00001324125,0.00001108354,0.00007378742,0.00001583165,0.0004886563],"genre_scores_gemma":[0.9954811,0.0007010996,0.001998824,0.00003022908,0.000003079361,0.000006874834,0.0001514388,0.00001062863,0.001616655],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.0008797193,"threshold_uncertainty_score":0.00294292,"prediction_status":"machine_predicted_unvalidated"},"labels":[],"label_agreement":null},{"id":"W2040249451","doi":"10.1111/j.1745-4522.2003.tb00013.x","title":"SEPARATION OF INDIVIDUAL CATECHINS FROM GREEN TEA USING SILICA GEL COLUMN CHROMATOGRAPHY AND HPLC","year":2003,"lang":"en","type":"article","venue":"Journal of Food Lipids","topic":"Tea Polyphenols and Effects","field":"Medicine","cited_by":33,"is_retracted":false,"has_abstract":true,"routes":{"ca_aff":true,"ca_fund":false,"ca_venue":false,"about_ca":false},"ca_institutions":"Memorial University of Newfoundland","funders":"","keywords":"Chemistry; Chromatography; Catechin; High-performance liquid chromatography; Fraction (chemistry); Silica gel; Acetic acid; Epicatechin gallate; Epigallocatechin gallate; Methanol; Column chromatography; Solvent; Polyphenol; Organic chemistry; Antioxidant","authors":[{"name":"Ryszard Amarowicz","is_ca":false},{"name":"Fereidoon Shahidi","is_ca":true},{"name":"Wiesław Wiczkowski","is_ca":false}],"retraction":null,"screen_n_in":null,"score":{"opus":0.02417120526987139,"gpt":0.285272887044748,"spread":0.2611016817748766,"validation_status":"score_only:v0-immature-baseline"},"prediction":{"model_version":"metacan-v3-hybrid-931329e0061c","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0005049779,0.001497513,0.001192624,0.00165187,0.0007952296,0.0006042162,0.0005131111,0.0004849309,0.003565087],"category_scores_gemma":[0.0006521639,0.0003791116,0.0008296275,0.0009730796,0.0004831513,0.0005231944,0.0004778586,0.001321083,0.002967609],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.0006100825,"about_ca_system_score_gemma":0.001117615,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.002769334,"about_ca_topic_score_gemma":0.003514114,"domain_scores_codex":[0.9996371,0.00003453793,0.00003367971,0.00008492445,0.00008734834,0.0001222729],"domain_scores_gemma":[0.999607,0.00009648273,0.00002426868,0.00005102265,0.0001470054,0.00007418281],"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":[0.0001672966,0.00008307398,0.0002527791,0.0001388215,0.00003096492,0.00008801859,0.00004407047,0.0001880965,0.9870062,0.0002230965,0.0002759984,0.01150154],"study_design_scores_gemma":[0.00009434228,0.0006199756,0.005200721,0.00004144389,0.0001319653,0.0003447545,0.00006411418,0.002279863,0.9738765,0.0008547001,0.01645144,0.00004012293],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.6585857,0.01492732,0.2921375,0.001408391,0.0005629422,0.003204072,0.009405461,0.005438498,0.01433014],"genre_scores_gemma":[0.6315711,0.01382228,0.2956167,0.001549572,0.0004802082,0.002826204,0.01764842,0.001153094,0.03533247],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.003565087,"threshold_uncertainty_score":0.01192635,"prediction_status":"machine_predicted_unvalidated"},"labels":[],"label_agreement":null},{"id":"W2027383848","doi":"10.1111/j.1745-4522.2006.00065.x","title":"POTENTIAL ANTIOXIDATIVE EFFECTS OF CACTUS PEAR FRUIT (<i>OPUNTIA FICUS‐INDICA</i>) EXTRACT ON RADICAL SCAVENGING AND DNA DAMAGE REDUCTION IN HUMAN PERIPHERAL LYMPHOCYTES","year":2006,"lang":"en","type":"article","venue":"Journal of Food Lipids","topic":"Botanical Research and Applications","field":"Agricultural and Biological Sciences","cited_by":30,"is_retracted":false,"has_abstract":true,"routes":{"ca_aff":true,"ca_fund":false,"ca_venue":false,"about_ca":false},"ca_institutions":"Memorial University of Newfoundland","funders":"Konkuk University","keywords":"Chemistry; PEAR; DNA damage; Cactus; Scavenging; DNA; Antioxidant; Adduct; Food science; Biochemistry; Botany; Organic chemistry; Biology","authors":[{"name":"Nalin Siriwardhana","is_ca":false},{"name":"Fereidoon Shahidi","is_ca":true},{"name":"You‐Jin Jeon","is_ca":false}],"retraction":null,"screen_n_in":null,"score":{"opus":0.007626686153431351,"gpt":0.2350047953516378,"spread":0.2273781091982064,"validation_status":"score_only:v0-immature-baseline"},"prediction":{"model_version":"metacan-v3-hybrid-931329e0061c","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00008673761,0.000445332,0.0001903229,0.0003574653,0.0001557596,0.0001451993,0.0001025017,0.0002824948,0.0009922902],"category_scores_gemma":[0.0001329589,0.0000768958,0.0001459762,0.0001619638,0.0001100628,0.0001060212,0.00008311013,0.0001583673,0.0001174792],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.00006553903,"about_ca_system_score_gemma":0.00007649691,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.0003943365,"about_ca_topic_score_gemma":0.0004081165,"domain_scores_codex":[0.9999654,0.000008904564,0.000003190795,0.000006309779,0.000007488033,0.000008672851],"domain_scores_gemma":[0.999938,0.00001746291,0.00001314024,0.000003466623,0.00001188039,0.00001603343],"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":[0.0005847907,0.0001010583,0.0007103651,0.0002515773,0.00001842969,0.0001470058,0.00003519379,0.00004843306,0.9910668,0.00003347091,0.00005251652,0.006950364],"study_design_scores_gemma":[0.00006637568,0.004146983,0.04933003,0.00004172845,0.000135222,0.0006211287,0.00006256809,0.000323853,0.9421301,0.00004593051,0.003082485,0.00001364558],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9954228,0.003052155,0.0002395408,0.00004787143,0.00001311839,0.00001735701,0.0001425793,0.00001968312,0.001044791],"genre_scores_gemma":[0.9967602,0.001351699,0.000650701,0.00005871878,0.00002451337,0.00001721901,0.0002737888,0.000003393594,0.0008599142],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.0009922902,"threshold_uncertainty_score":0.003319561,"prediction_status":"machine_predicted_unvalidated"},"labels":[],"label_agreement":null},{"id":"W1992306685","doi":"10.1111/j.1745-4522.2002.tb00213.x","title":"LIPID AND LIPID SOLUBLE COMPONENTS OF GONADS OF GREEN SEA URCHIN (<i>STRONGYLOCENTROTUS DROEBACHIENSIS</i>)","year":2002,"lang":"en","type":"article","venue":"Journal of Food Lipids","topic":"Fatty Acid Research and Health","field":"Nursing","cited_by":27,"is_retracted":false,"has_abstract":true,"routes":{"ca_aff":true,"ca_fund":false,"ca_venue":false,"about_ca":false},"ca_institutions":"Memorial University of Newfoundland","funders":"","keywords":"Strongylocentrotus droebachiensis; Sea urchin; Polyunsaturated fatty acid; Chemistry; Phosphatidylcholine; Fatty acid; Carotenoid; Phosphatidylethanolamine; Food science; Polar; Biochemistry; Phospholipid; Biology; Ecology; Membrane","authors":[{"name":"Chandrika M. Liyana‐Pathirana","is_ca":false},{"name":"Fereidoon Shahidi","is_ca":true},{"name":"Alan Whittick","is_ca":false},{"name":"Robert G. Hooper","is_ca":false}],"retraction":null,"screen_n_in":null,"score":{"opus":0.03237345263334496,"gpt":0.2677197908503329,"spread":0.2353463382169879,"validation_status":"score_only:v0-immature-baseline"},"prediction":{"model_version":"metacan-v3-hybrid-931329e0061c","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0000506811,0.0002641759,0.0001536295,0.0005005689,0.0002202734,0.0002565139,0.00007400147,0.0001766388,0.001137145],"category_scores_gemma":[0.0001191052,0.0001498057,0.0001623813,0.0002391969,0.0002350713,0.0001937556,0.0002052994,0.0002853699,0.0002078657],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.0001875762,"about_ca_system_score_gemma":0.0001389992,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.003554034,"about_ca_topic_score_gemma":0.005937801,"domain_scores_codex":[0.9999644,0.000003163218,0.000002723137,0.00001280928,0.000009021091,0.000007849493],"domain_scores_gemma":[0.9998496,0.00001342503,0.00005223568,0.000008116815,0.000029215,0.00004744678],"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":[0.0002194398,0.00001576881,0.01636963,0.00006125939,0.00002469449,0.0001128101,0.0001054921,0.00002323531,0.9814455,0.00003239872,0.00003481449,0.001554898],"study_design_scores_gemma":[0.0000181157,0.0003546379,0.9544693,0.00000922553,0.00004076151,0.0002527192,0.0002527265,0.0001254055,0.04347203,0.00004707002,0.0009476946,0.0000103266],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9985566,0.0002403815,0.000113338,0.00001407412,0.000003907053,0.000005451976,0.0004792177,0.000009445521,0.0005775953],"genre_scores_gemma":[0.9965435,0.0002604377,0.0002959308,0.00004593873,0.000005725261,0.00001734307,0.001097274,0.00001363612,0.001720138],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.003554034,"threshold_uncertainty_score":0.007066727,"prediction_status":"machine_predicted_unvalidated"},"labels":[],"label_agreement":null},{"id":"W2065898097","doi":"10.1111/j.1745-4522.2007.00086.x","title":"ANTIOXIDANT ACTIVITY OF EXTRACTS OF <i>MALLOTUS PHILIPPINENSIS</i> FRUIT AND BARK","year":2007,"lang":"en","type":"article","venue":"Journal of Food Lipids","topic":"Phytochemicals and Antioxidant Activities","field":"Medicine","cited_by":24,"is_retracted":false,"has_abstract":true,"routes":{"ca_aff":true,"ca_fund":false,"ca_venue":false,"about_ca":false},"ca_institutions":"Memorial University of Newfoundland","funders":"","keywords":"Chemistry; Trolox; Bark (sound); Proanthocyanidin; DPPH; Antioxidant; Traditional medicine; Phytochemical; Condensed tannin; Polyphenol; Nutraceutical; Food science; Botany; Organic chemistry; Biochemistry; Biology","authors":[{"name":"Mohammad Arfan","is_ca":false},{"name":"Hazrat Amin","is_ca":false},{"name":"Magdalena Karamać","is_ca":false},{"name":"Agnieszka Kosińska","is_ca":false},{"name":"Fereidoon Shahidi","is_ca":true},{"name":"Wiesław Wiczkowski","is_ca":false},{"name":"Ryszard Amarowicz","is_ca":false}],"retraction":null,"screen_n_in":null,"score":{"opus":0.01800281997743868,"gpt":0.2670457549002105,"spread":0.2490429349227718,"validation_status":"score_only:v0-immature-baseline"},"prediction":{"model_version":"metacan-v3-hybrid-931329e0061c","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0001117617,0.0007528641,0.0004166758,0.0009524422,0.0002645489,0.0002329039,0.0001458836,0.0001994245,0.001147996],"category_scores_gemma":[0.0001478795,0.0001237076,0.0002662397,0.0004154516,0.0001646338,0.0002984216,0.0002007885,0.0003320213,0.0002090618],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.0001304656,"about_ca_system_score_gemma":0.0001437984,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.0006884706,"about_ca_topic_score_gemma":0.0009960771,"domain_scores_codex":[0.9999459,0.00001108838,0.000005948881,0.00001051359,0.00001649323,0.0000100858],"domain_scores_gemma":[0.9998674,0.00002906052,0.00003676538,0.000007245584,0.00002878827,0.00003071687],"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":[0.0002263083,0.00004291758,0.0006759817,0.0003047714,0.0000255764,0.0001100925,0.00004243509,0.00004605297,0.9951373,0.00002343824,0.00003680624,0.003328283],"study_design_scores_gemma":[0.00006057496,0.001969235,0.08536222,0.00008364344,0.0002390653,0.0009072844,0.0002068113,0.0004108712,0.9057626,0.0001156099,0.004850975,0.00003109155],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9904232,0.0061617,0.0008200311,0.00006961828,0.00001842513,0.00003117348,0.0004748873,0.0000736621,0.001927364],"genre_scores_gemma":[0.9932787,0.002058075,0.001887226,0.00008128223,0.00003031536,0.00002335465,0.001108684,0.00001742064,0.001514891],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.001147996,"threshold_uncertainty_score":0.003840387,"prediction_status":"machine_predicted_unvalidated"},"labels":[],"label_agreement":null},{"id":"W2093679427","doi":"10.1111/j.1745-4522.2000.tb00169.x","title":"CONCENTRATION OF GAMMA LINOLENIC ACID (GLA) FROM BORAGE OIL BY UREA COMPLEXATION: OPTIMIZATION OF REACTION CONDITIONS","year":2000,"lang":"en","type":"article","venue":"Journal of Food Lipids","topic":"Advanced Control Systems Optimization","field":"Engineering","cited_by":23,"is_retracted":false,"has_abstract":true,"routes":{"ca_aff":true,"ca_fund":false,"ca_venue":false,"about_ca":false},"ca_institutions":"Memorial University of Newfoundland","funders":"","keywords":"Chemistry; Urea; Reaction conditions; Fatty acid; gamma-Linolenic acid; Order of reaction; Response surface methodology; Linolenic acid; Nuclear chemistry; Organic chemistry; Kinetics; Chromatography; Catalysis; Polyunsaturated fatty acid; Reaction rate constant","authors":[{"name":"Sharon A. Spurvey","is_ca":true},{"name":"Fereidoon Shahidi","is_ca":true}],"retraction":null,"screen_n_in":null,"score":{"opus":0.006398404170746863,"gpt":0.2040540456627064,"spread":0.1976556414919595,"validation_status":"score_only:v0-immature-baseline"},"prediction":{"model_version":"metacan-v3-hybrid-931329e0061c","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0006813997,0.00070545,0.0009250917,0.0002758908,0.0002115747,0.0006820516,0.0003657359,0.0004926496,0.0006711851],"category_scores_gemma":[0.0005961288,0.0003634672,0.0005112494,0.0004278023,0.0002511777,0.0003561857,0.0003114844,0.0004126928,0.0003375233],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.0005461864,"about_ca_system_score_gemma":0.0004791839,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.001300394,"about_ca_topic_score_gemma":0.001806002,"domain_scores_codex":[0.9994913,0.00009930778,0.00005422744,0.0001300957,0.0001478659,0.0000771465],"domain_scores_gemma":[0.999733,0.00008359679,0.00008579848,0.00001399515,0.0000547365,0.00002883968],"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":[0.0001266227,0.00002363972,0.00003772526,0.00005623166,0.000004199358,0.000007809676,0.000010585,0.00041503,0.9983402,0.00001384789,0.00000623303,0.00095786],"study_design_scores_gemma":[0.0000118961,0.0001977343,0.0001353372,0.000003047633,0.000007914917,0.000006735232,0.00000524735,0.0006777565,0.9986925,0.000005151406,0.0002530228,0.00000376707],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9857211,0.001043178,0.01201433,0.00004587352,0.00001881052,0.0001512809,0.0001223263,0.0001227036,0.0007604341],"genre_scores_gemma":[0.9665542,0.001317686,0.03012477,0.00002676468,0.000008697419,0.0002231382,0.0001886426,0.00009182499,0.001464373],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.001300394,"threshold_uncertainty_score":0.003962874,"prediction_status":"machine_predicted_unvalidated"},"labels":[],"label_agreement":null},{"id":"W1989009811","doi":"10.1111/j.1745-4522.2001.tb00186.x","title":"APPLICATION OF SEMIPREPARATIVE RP‐18 HPLC FOR THE PURIFICATION OF SESAMIN AND SESAMOLIN","year":2001,"lang":"en","type":"article","venue":"Journal of Food Lipids","topic":"Sesame and Sesamin Research","field":"Agricultural and Biological Sciences","cited_by":23,"is_retracted":false,"has_abstract":true,"routes":{"ca_aff":true,"ca_fund":false,"ca_venue":false,"about_ca":false},"ca_institutions":"University of Saskatchewan; Memorial University of Newfoundland","funders":"","keywords":"Sesamin; Chemistry; Lignan; Chromatography; High-performance liquid chromatography; Petroleum ether; Organic chemistry; Food science; Extraction (chemistry)","authors":[{"name":"Ryszard Amarowicz","is_ca":false},{"name":"Fereidoon Shahidi","is_ca":true},{"name":"Ronald B. Pegg","is_ca":true}],"retraction":null,"screen_n_in":null,"score":{"opus":0.05697405938795804,"gpt":0.3109535346354856,"spread":0.2539794752475276,"validation_status":"score_only:v0-immature-baseline"},"prediction":{"model_version":"metacan-v3-hybrid-931329e0061c","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0006476617,0.001220156,0.0006209349,0.0007265433,0.0004278724,0.0005359524,0.0006531018,0.0003877828,0.002286229],"category_scores_gemma":[0.001018299,0.0003148658,0.0003782488,0.0003820924,0.0004502516,0.0004264096,0.0004923578,0.001149249,0.001817952],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.0002619846,"about_ca_system_score_gemma":0.0006848413,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.0005815288,"about_ca_topic_score_gemma":0.001229316,"domain_scores_codex":[0.9995035,0.00009005268,0.00004576535,0.00008510215,0.000215201,0.00006042882],"domain_scores_gemma":[0.9993806,0.0002121554,0.00006497333,0.0001047272,0.0001682279,0.00006932389],"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":[0.00004303488,0.00003439791,0.00006321081,0.00005136508,0.000007973411,0.00006151712,0.00001614455,0.0000415302,0.9941908,0.00006897948,0.00005904354,0.005362093],"study_design_scores_gemma":[0.00004666157,0.0005988956,0.002206964,0.00001991322,0.00003339013,0.0004823627,0.00004005012,0.001023125,0.9882129,0.0002146565,0.007099136,0.00002212504],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"methods","genre_scores_codex":[0.5335578,0.006864293,0.4445298,0.0006599264,0.0003830165,0.002437611,0.002563006,0.002068752,0.006935692],"genre_scores_gemma":[0.4750439,0.005405809,0.5004587,0.0006145883,0.0002770206,0.001925376,0.006225416,0.0004556413,0.009593558],"genre_candidate":"methods","genre_consensus":null,"teacher_disagreement_score":0.002286229,"threshold_uncertainty_score":0.00764817,"prediction_status":"machine_predicted_unvalidated"},"labels":[],"label_agreement":null},{"id":"W2046419964","doi":"10.1111/j.1745-4522.2000.tb00162.x","title":"LIPID CHARACTERISTICS OF EMU MEAT AND TISSUES","year":2000,"lang":"en","type":"article","venue":"Journal of Food Lipids","topic":"Fatty Acid Research and Health","field":"Nursing","cited_by":20,"is_retracted":false,"has_abstract":true,"routes":{"ca_aff":true,"ca_fund":false,"ca_venue":false,"about_ca":false},"ca_institutions":"University of Alberta","funders":"","keywords":"Polyunsaturated fatty acid; Chemistry; Food science; Linoleic acid; Arachidonic acid; Abdominal fat; Docosahexaenoic acid; Phospholipid; Fatty acid; Biochemistry; Biology; Endocrinology; Body weight","authors":[{"name":"Y.W. WANG","is_ca":true},{"name":"Hoon H. Sunwoo","is_ca":true},{"name":"J. S. Sim","is_ca":true},{"name":"G. Cherian","is_ca":true}],"retraction":null,"screen_n_in":null,"score":{"opus":0.02341839074056391,"gpt":0.3027550763019443,"spread":0.2793366855613804,"validation_status":"score_only:v0-immature-baseline"},"prediction":{"model_version":"metacan-v3-hybrid-931329e0061c","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0002338306,0.0003188155,0.000201485,0.0009083045,0.0002984975,0.000311063,0.0001090061,0.0002166289,0.001584406],"category_scores_gemma":[0.0003295461,0.0001791033,0.0001417595,0.0005738094,0.0002131766,0.0001717865,0.0002485432,0.0001611658,0.0003303782],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.0001399129,"about_ca_system_score_gemma":0.00005921436,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.0007909114,"about_ca_topic_score_gemma":0.0009090175,"domain_scores_codex":[0.9998822,0.00002282041,0.00001219845,0.00003691197,0.00002008903,0.00002578021],"domain_scores_gemma":[0.9998108,0.00003707351,0.00003625282,0.00001524105,0.00006618864,0.00003461467],"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":[0.003192936,0.0001824476,0.2953793,0.0001381185,0.00008033145,0.001285174,0.0007224299,0.0001530176,0.6778691,0.0001249961,0.0001398486,0.0207323],"study_design_scores_gemma":[0.00001219052,0.001016565,0.9561467,0.00001483772,0.00003295875,0.00141272,0.0004985594,0.0002660107,0.03928639,0.0000376037,0.001266478,0.000009072245],"study_design_candidate":"observational","study_design_consensus":null,"genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9988161,0.0002415735,0.0002462385,0.000004988096,0.00000281967,0.000006381405,0.0001871348,0.000004833019,0.0004898669],"genre_scores_gemma":[0.9960369,0.0001878741,0.00082723,0.00003498219,0.000007973877,0.00003254339,0.0007840572,0.000008600481,0.002079925],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.001584406,"threshold_uncertainty_score":0.005300403,"prediction_status":"machine_predicted_unvalidated"},"labels":[],"label_agreement":null},{"id":"W2156170754","doi":"10.1111/j.1745-4522.2006.00033.x","title":"POSITIONAL DISTRIBUTION OF FATTY ACIDS IN EGG YOLK LIPIDS","year":2006,"lang":"en","type":"article","venue":"Journal of Food Lipids","topic":"Fatty Acid Research and Health","field":"Nursing","cited_by":20,"is_retracted":false,"has_abstract":true,"routes":{"ca_aff":true,"ca_fund":false,"ca_venue":false,"about_ca":false},"ca_institutions":"Memorial University of Newfoundland","funders":"","keywords":"Chemistry; Yolk; Polyunsaturated fatty acid; Lipase; Docosahexaenoic acid; Pancreatic lipase; Biochemistry; Fatty acid; Phospholipase; Chromatography; Enzyme; Food science","authors":[{"name":"Matthias Schreiner","is_ca":false},{"name":"Renata Guimarães Moreira","is_ca":false},{"name":"H.W. HULAN","is_ca":true}],"retraction":null,"screen_n_in":null,"score":{"opus":0.01807353807326063,"gpt":0.2943242966032929,"spread":0.2762507585300323,"validation_status":"score_only:v0-immature-baseline"},"prediction":{"model_version":"metacan-v3-hybrid-931329e0061c","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0001916062,0.0003575946,0.0001749884,0.001039086,0.000188411,0.0003824459,0.0002229066,0.0002687825,0.001229341],"category_scores_gemma":[0.0003707165,0.0001907453,0.0001138819,0.0005412274,0.000204996,0.0002347801,0.0002837816,0.0003751062,0.0005160086],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.0001920099,"about_ca_system_score_gemma":0.0001994389,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.001758636,"about_ca_topic_score_gemma":0.00128189,"domain_scores_codex":[0.9997893,0.00003770465,0.00001271926,0.00007346261,0.00004839951,0.00003835455],"domain_scores_gemma":[0.9997421,0.00005188443,0.00004294222,0.00001882969,0.0001003563,0.00004396107],"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":[0.0002246029,0.00000435783,0.0008282798,0.00004229737,0.000008830788,0.00003399377,0.00002951965,0.00003494837,0.995786,0.00004838783,0.00001518555,0.002943585],"study_design_scores_gemma":[0.000008028253,0.00008417811,0.007047495,0.00001311861,0.00002390831,0.00007760075,0.00005343751,0.0005248514,0.9910911,0.00005872047,0.001010188,0.000007361058],"study_design_candidate":"observational","study_design_consensus":null,"genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9741383,0.005799087,0.01520882,0.00005880508,0.00005141716,0.00003955098,0.001113786,0.0001086684,0.003481562],"genre_scores_gemma":[0.9854092,0.002164544,0.007427852,0.00003588922,0.00001358437,0.0000418947,0.0006996872,0.00003983251,0.004167533],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.001758636,"threshold_uncertainty_score":0.004112542,"prediction_status":"machine_predicted_unvalidated"},"labels":[],"label_agreement":null},{"id":"W2159032860","doi":"10.1111/j.1745-4522.2002.tb00224.x","title":"EFFECT OF SEA BUCKTHORN (<i>HIPPOPHAE RHAMNOIDES</i> L.) BERRY EXTRACTS ON THE ACTIVITY OF LIPASE AND LIPOXYGENASE","year":2002,"lang":"en","type":"article","venue":"Journal of Food Lipids","topic":"Phytochemical and Pharmacological Studies","field":"Medicine","cited_by":18,"is_retracted":false,"has_abstract":true,"routes":{"ca_aff":true,"ca_fund":false,"ca_venue":false,"about_ca":false},"ca_institutions":"St. Francis Xavier University","funders":"","keywords":"Chemistry; Lipase; Hippophae rhamnoides; Lipoxygenase; Carotenoid; Berry; Food science; Enzyme; Biochemistry; Botany","authors":[{"name":"R. Zadernowski","is_ca":false},{"name":"M. Naczk","is_ca":true},{"name":"H. Nowak‐Polakowska","is_ca":false},{"name":"J. Nesterowicz","is_ca":false}],"retraction":null,"screen_n_in":null,"score":{"opus":0.03479016005276267,"gpt":0.2904425823811238,"spread":0.2556524223283612,"validation_status":"score_only:v0-immature-baseline"},"prediction":{"model_version":"metacan-v3-hybrid-931329e0061c","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00009161798,0.0004525205,0.0003013613,0.0001938594,0.0001676855,0.0002213628,0.0000651479,0.0001519771,0.001087628],"category_scores_gemma":[0.000148168,0.0001266788,0.0001766009,0.0001391511,0.0001569146,0.0001465604,0.0001603028,0.0002477442,0.0002442803],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.0001551173,"about_ca_system_score_gemma":0.0001333012,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.001514332,"about_ca_topic_score_gemma":0.003098187,"domain_scores_codex":[0.9999276,0.00002129671,0.000007014061,0.00001473327,0.00001298656,0.00001631054],"domain_scores_gemma":[0.9998378,0.00003682419,0.0000346932,0.00000905052,0.0000255349,0.00005610634],"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":[0.000740163,0.000051989,0.0005524734,0.00008800047,0.00001492255,0.00002963911,0.0000226384,0.00003292436,0.9973359,0.000008697286,0.00001661453,0.001105935],"study_design_scores_gemma":[0.00006620461,0.003711306,0.05675837,0.00002164408,0.00009521153,0.000183132,0.0001298741,0.0003227674,0.9371433,0.00002596044,0.001527161,0.00001505687],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9984576,0.0006533129,0.00009447355,0.00002029048,0.000006402799,0.000008163044,0.0001081346,0.00001154074,0.0006400639],"genre_scores_gemma":[0.9974008,0.0005346828,0.0004818551,0.00004692361,0.000006379258,0.000007416856,0.0003375814,0.000008945753,0.001175479],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.001514332,"threshold_uncertainty_score":0.003638506,"prediction_status":"machine_predicted_unvalidated"},"labels":[],"label_agreement":null},{"id":"W2079167709","doi":"10.1111/j.1745-4522.2002.tb00228.x","title":"STRUCTURED LIPIDS: ACIDOLYSIS OF GAMMA‐LINOLENIC ACID‐RICH OILS WITH n‐3 POLYUNSATURATED FATTY ACIDS","year":2002,"lang":"en","type":"article","venue":"Journal of Food Lipids","topic":"Enzyme Catalysis and Immobilization","field":"Biochemistry, Genetics and Molecular Biology","cited_by":17,"is_retracted":false,"has_abstract":true,"routes":{"ca_aff":true,"ca_fund":true,"ca_venue":false,"about_ca":false},"ca_institutions":"Memorial University of Newfoundland","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Evening Primrose Oil; Evening primrose; Chemistry; Polyunsaturated fatty acid; Eicosapentaenoic acid; Docosahexaenoic acid; Hexane; Food science; Fatty acid; Linolenic acid; Solvent; Organic chemistry; Linoleic acid","authors":[{"name":"S.P. Senanayake","is_ca":true},{"name":"Fereidoon Shahidi","is_ca":true}],"retraction":null,"screen_n_in":null,"score":{"opus":0.01091694943337502,"gpt":0.2185386680527479,"spread":0.2076217186193729,"validation_status":"score_only:v0-immature-baseline"},"prediction":{"model_version":"metacan-v3-hybrid-931329e0061c","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0001507537,0.0008069836,0.0002318491,0.0002109432,0.000105851,0.0002305516,0.0001635802,0.0002779533,0.0006117153],"category_scores_gemma":[0.0001416162,0.0001616844,0.000406026,0.0002128228,0.0001474194,0.0002717393,0.0004138578,0.0002893895,0.0004647661],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.0001889709,"about_ca_system_score_gemma":0.0002459189,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.0007575037,"about_ca_topic_score_gemma":0.001322605,"domain_scores_codex":[0.9998854,0.00001926566,0.00001038568,0.00003015408,0.00002872505,0.00002604017],"domain_scores_gemma":[0.9999112,0.00001477632,0.00002243816,0.000008753112,0.00001883736,0.00002400086],"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":[0.00004260045,0.000005555179,0.00004216015,0.00002551746,0.000003773469,0.00002330328,0.000005731202,0.00005251596,0.9992761,0.00001194398,0.000003313658,0.000507373],"study_design_scores_gemma":[0.000003700841,0.00005534423,0.0003060317,0.000005479496,0.000005745492,0.00002503117,0.000008362025,0.0001514851,0.9991048,0.00001246345,0.0003191983,0.000002378795],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9796445,0.001686005,0.01558953,0.0000411991,0.00004347784,0.00009100801,0.0004961751,0.00006431899,0.002343782],"genre_scores_gemma":[0.9790187,0.001403349,0.01422104,0.00003626022,0.000006694934,0.00005721008,0.0009350251,0.00003460436,0.004287169],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.0008069836,"threshold_uncertainty_score":0.002046406,"prediction_status":"machine_predicted_unvalidated"},"labels":[],"label_agreement":null},{"id":"W1994891607","doi":"10.1111/j.1745-4522.2003.tb00007.x","title":"COMPARISON OF THE FRYING STABILITY OF REGULAR AND LOW‐LINOLENIC ACID SOYBEAN OILS","year":2003,"lang":"en","type":"article","venue":"Journal of Food Lipids","topic":"Food Chemistry and Fat Analysis","field":"Agricultural and Biological Sciences","cited_by":15,"is_retracted":false,"has_abstract":true,"routes":{"ca_aff":true,"ca_fund":true,"ca_venue":false,"about_ca":false},"ca_institutions":"University of Manitoba","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Chemistry; Food science; Linolenic acid; Soybean oil; Stability (learning theory); Organic chemistry; Fatty acid; Linoleic acid; Machine learning","authors":[{"name":"Laurence Le Normand","is_ca":true},{"name":"N.A.M. Eskin","is_ca":true},{"name":"Roman Przybylski","is_ca":true}],"retraction":null,"screen_n_in":null,"score":{"opus":0.02872716893263505,"gpt":0.2413765717277593,"spread":0.2126494027951243,"validation_status":"score_only:v0-immature-baseline"},"prediction":{"model_version":"metacan-v3-hybrid-931329e0061c","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000468875,0.0002893611,0.0002520492,0.0003645145,0.0001433602,0.0002787173,0.00009801431,0.0001787995,0.0005549145],"category_scores_gemma":[0.0008627993,0.00009535079,0.0002997835,0.0002190877,0.0001351592,0.0001961389,0.0001660157,0.0003110283,0.000103571],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.0002450889,"about_ca_system_score_gemma":0.0001333839,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.002999747,"about_ca_topic_score_gemma":0.002238588,"domain_scores_codex":[0.9998061,0.00003329438,0.00001804525,0.00004533393,0.00005967017,0.00003761385],"domain_scores_gemma":[0.9994563,0.0001223539,0.0001813191,0.00003643272,0.0001286614,0.00007481655],"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":[0.001162858,0.00002183789,0.002456219,0.0000407754,0.00003942431,0.00002202567,0.00004273514,0.0001280341,0.9937927,0.00001622359,0.000008353975,0.002268811],"study_design_scores_gemma":[0.00002291048,0.001894234,0.05144373,0.00001126298,0.0001598108,0.0001216044,0.00007504195,0.001238686,0.9445264,0.00002011768,0.0004695596,0.00001679988],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9988763,0.0003224448,0.0005925984,0.000006594274,0.000004061576,0.000003635465,0.00008335342,0.000008485451,0.0001024728],"genre_scores_gemma":[0.9984959,0.0001664867,0.0007611663,0.000008490175,0.000002888034,0.000003632043,0.0002195758,0.00001122857,0.0003306893],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.002999747,"threshold_uncertainty_score":0.005964577,"prediction_status":"machine_predicted_unvalidated"},"labels":[],"label_agreement":null},{"id":"W2113068289","doi":"10.1111/j.1745-4522.2004.tb00268.x","title":"ANTIOXIDANT ACTIVITY OF PHENOLIC FRACTIONS OF WHITE BEAN (<i>PHASEOLUS VULGARIS</i>)","year":2004,"lang":"en","type":"article","venue":"Journal of Food Lipids","topic":"Phytochemicals and Antioxidant Activities","field":"Medicine","cited_by":14,"is_retracted":false,"has_abstract":true,"routes":{"ca_aff":true,"ca_fund":false,"ca_venue":false,"about_ca":false},"ca_institutions":"Memorial University of Newfoundland","funders":"","keywords":"Chemistry; Antioxidant; Phaseolus; Acetone; Fraction (chemistry); Chromatography; Caffeic acid; Phenols; Organic chemistry; Botany","authors":[{"name":"Magdalena Karamać","is_ca":false},{"name":"Ryszard Amarowicz","is_ca":false},{"name":"Stanisław Weidner","is_ca":false},{"name":"Fereidoon Shahidi","is_ca":true}],"retraction":null,"screen_n_in":null,"score":{"opus":0.01748814691617612,"gpt":0.2704102974762075,"spread":0.2529221505600314,"validation_status":"score_only:v0-immature-baseline"},"prediction":{"model_version":"metacan-v3-hybrid-931329e0061c","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0001132212,0.0006593095,0.0003096912,0.0007514087,0.0002019464,0.000302132,0.0001206867,0.0001694182,0.0006599413],"category_scores_gemma":[0.0001529083,0.0001389564,0.0002808438,0.0003830573,0.0001308026,0.000165669,0.0001380636,0.000263412,0.0002329259],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.0002416474,"about_ca_system_score_gemma":0.0002155619,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.002875223,"about_ca_topic_score_gemma":0.00236405,"domain_scores_codex":[0.9999191,0.00001226525,0.000005619019,0.00002139687,0.00001631479,0.00002530972],"domain_scores_gemma":[0.9998859,0.0000133128,0.00002730141,0.000006826524,0.00002315108,0.00004354077],"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":[0.0001459405,0.0000192852,0.0002655473,0.00005755457,0.00001293016,0.0000215968,0.00001355673,0.00001972414,0.9987137,0.00001051498,0.00001428079,0.0007053102],"study_design_scores_gemma":[0.00003859097,0.0008396842,0.04590729,0.00002994727,0.0001349777,0.000327574,0.00008890837,0.0004294771,0.9497441,0.00007379928,0.002367558,0.0000181031],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9926919,0.003286123,0.001748735,0.0000561835,0.00001610762,0.00002694979,0.0008157767,0.0001108203,0.001247343],"genre_scores_gemma":[0.9923383,0.001115168,0.001731331,0.00007152063,0.00001538425,0.0000212701,0.002452143,0.00004615161,0.002208869],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.002875223,"threshold_uncertainty_score":0.00571692,"prediction_status":"machine_predicted_unvalidated"},"labels":[],"label_agreement":null},{"id":"W2003853321","doi":"10.1111/j.1745-4522.2001.tb00185.x","title":"LIPOLYTIC ACTIVITY OF ENZYMES FROM GERMINATING SEEDS OF SESAME (SESAMUM INDICUM L.)","year":2001,"lang":"en","type":"article","venue":"Journal of Food Lipids","topic":"Sesame and Sesamin Research","field":"Agricultural and Biological Sciences","cited_by":12,"is_retracted":false,"has_abstract":true,"routes":{"ca_aff":true,"ca_fund":false,"ca_venue":false,"about_ca":false},"ca_institutions":"Plant Biotechnology Institute; University of Saskatchewan; Memorial University of Newfoundland","funders":"","keywords":"Sesamum; Blubber; Germination; Chemistry; Food science; Hydrolysis; Incubation; Seedling; Lipase; Polyunsaturated fatty acid; Sesame seed; Enzyme; Botany; Fatty acid; Horticulture; Biochemistry; Biology; Raw material; Organic chemistry","authors":[{"name":"P. K. J. P. D. Wanasundara","is_ca":true},{"name":"Udaya N. Wanasundara","is_ca":true},{"name":"Fereidoon Shahidi","is_ca":true}],"retraction":null,"screen_n_in":null,"score":{"opus":0.03796645472847957,"gpt":0.2687800989603668,"spread":0.2308136442318872,"validation_status":"score_only:v0-immature-baseline"},"prediction":{"model_version":"metacan-v3-hybrid-931329e0061c","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0001704897,0.0005415789,0.0002634829,0.0003125115,0.0000850408,0.0002493185,0.00009414948,0.0001572948,0.0006474797],"category_scores_gemma":[0.0003004032,0.0001466729,0.0002904664,0.000188367,0.000157231,0.0002273026,0.0001864057,0.0003925622,0.0002453854],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.0002071135,"about_ca_system_score_gemma":0.0001332037,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.001082523,"about_ca_topic_score_gemma":0.001103627,"domain_scores_codex":[0.99993,0.00001188118,0.000008497555,0.00001641692,0.00001906626,0.00001412033],"domain_scores_gemma":[0.9998372,0.00003939208,0.00004056477,0.00001464763,0.00003078685,0.0000375097],"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":[0.0001096058,0.00001082726,0.0003610587,0.00002765863,0.000004588665,0.00003068327,0.00001398628,0.00001219621,0.9989432,0.00001061725,0.000005844856,0.0004697719],"study_design_scores_gemma":[0.00003119078,0.0005645968,0.04785604,0.00001262773,0.0000535121,0.0003180882,0.00007033537,0.0004122278,0.9497645,0.00004822765,0.0008573968,0.000011231],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9963489,0.001573214,0.001124468,0.00004417443,0.00001316959,0.00002130732,0.0004098939,0.00002232671,0.0004425774],"genre_scores_gemma":[0.9933868,0.0006709048,0.002024107,0.00004971215,0.00001002488,0.00002688211,0.002427597,0.00002110255,0.001382876],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.001082523,"threshold_uncertainty_score":0.002166033,"prediction_status":"machine_predicted_unvalidated"},"labels":[],"label_agreement":null},{"id":"W1971342062","doi":"10.1111/j.1745-4522.2006.00073.x","title":"ACIDOLYSIS OF SEAL BLUBBER OIL WITH LAURIC ACID","year":2007,"lang":"en","type":"article","venue":"Journal of Food Lipids","topic":"Enzyme Catalysis and Immobilization","field":"Biochemistry, Genetics and Molecular Biology","cited_by":10,"is_retracted":false,"has_abstract":true,"routes":{"ca_aff":true,"ca_fund":true,"ca_venue":false,"about_ca":false},"ca_institutions":"Memorial University of Newfoundland","funders":"Natural Sciences and Engineering Research Council of Canada; Novo Nordisk","keywords":"Blubber; Lauric acid; Lipase; Chemistry; Fatty acid; Seal (emblem); Chromatography; Food science; Biochemistry; Enzyme; Biology; Fishery","authors":[{"name":"S.P. Senanayake","is_ca":true},{"name":"Fereidoon Shahidi","is_ca":true}],"retraction":null,"screen_n_in":null,"score":{"opus":0.006787059139120717,"gpt":0.2288360578120648,"spread":0.2220489986729441,"validation_status":"score_only:v0-immature-baseline"},"prediction":{"model_version":"metacan-v3-hybrid-931329e0061c","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000206893,0.0005224932,0.0003222881,0.0001723431,0.00009774485,0.0001801163,0.0001476966,0.0002211018,0.0007725261],"category_scores_gemma":[0.0001795425,0.0001270567,0.0002532109,0.0001449874,0.0001323907,0.0002067623,0.0002952548,0.0002268088,0.0003666614],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.0001745282,"about_ca_system_score_gemma":0.0001773008,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.0007853699,"about_ca_topic_score_gemma":0.0009347136,"domain_scores_codex":[0.999844,0.00002871413,0.000009892979,0.00002124405,0.00005366037,0.00004250544],"domain_scores_gemma":[0.9999326,0.00001167646,0.00002188412,0.000007302344,0.00001358874,0.00001282457],"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":[0.00002735231,0.000002858083,0.00006299348,0.000009418859,0.000001702849,0.00001407181,0.000007618697,0.00001917327,0.9995236,0.000006831486,0.000002429118,0.0003218974],"study_design_scores_gemma":[0.000002074686,0.00007048337,0.0005640248,0.000001651559,0.000003576039,0.00003280345,0.000008977747,0.0001245148,0.9989423,0.000004368967,0.0002437092,0.000001631236],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9942993,0.0008850562,0.0041243,0.00003137455,0.00001056396,0.00001927465,0.00008481259,0.00003962305,0.0005055967],"genre_scores_gemma":[0.992394,0.0007310265,0.004280306,0.00002930977,0.000004930971,0.00001632237,0.0003561546,0.00002395609,0.002163901],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.0007853699,"threshold_uncertainty_score":0.002584398,"prediction_status":"machine_predicted_unvalidated"},"labels":[],"label_agreement":null},{"id":"W2131956237","doi":"10.1111/j.1745-4522.2007.00081.x","title":"MEASURING OXIDATIVE STABILITY OF STRUCTURED LIPIDS BY PROTON NUCLEAR MAGNETIC RESONANCE","year":2007,"lang":"en","type":"article","venue":"Journal of Food Lipids","topic":"Edible Oils Quality and Analysis","field":"Chemistry","cited_by":9,"is_retracted":false,"has_abstract":true,"routes":{"ca_aff":true,"ca_fund":true,"ca_venue":false,"about_ca":false},"ca_institutions":"Memorial University of Newfoundland","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Chemistry; TBARS; Hexanal; Lipid oxidation; Thiobarbituric acid; Oxidative phosphorylation; Nuclear magnetic resonance spectroscopy; Conjugated system; Proton; Proton magnetic resonance; Spectroscopy; Proton NMR; Fatty acid; Lipid peroxidation; Chromatography; Organic chemistry; Nuclear magnetic resonance; Biochemistry; Antioxidant","authors":[{"name":"S.P. Senanayake","is_ca":true},{"name":"Fereidoon Shahidi","is_ca":true}],"retraction":null,"screen_n_in":null,"score":{"opus":0.02728268712328222,"gpt":0.2505493253476949,"spread":0.2232666382244126,"validation_status":"score_only:v0-immature-baseline"},"prediction":{"model_version":"metacan-v3-hybrid-931329e0061c","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0002759665,0.0003607384,0.0001420018,0.0003101749,0.0001044015,0.0001866371,0.000143816,0.000221809,0.0007740072],"category_scores_gemma":[0.0004170396,0.000132369,0.0001403741,0.0002403271,0.0001877271,0.0002662874,0.000237357,0.0003968847,0.0002382828],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.0001445566,"about_ca_system_score_gemma":0.0001083243,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.000444966,"about_ca_topic_score_gemma":0.0005950527,"domain_scores_codex":[0.9998385,0.00003751339,0.00001026823,0.00003264433,0.00006065378,0.00002044035],"domain_scores_gemma":[0.9996926,0.00006960287,0.00009510881,0.00002105593,0.00009576191,0.00002586621],"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":[0.00004227095,0.000004151386,0.0002002453,0.00001888383,0.000004049723,0.000009020541,0.000007439836,0.00003604035,0.9990284,0.000008994341,0.00000367397,0.0006367482],"study_design_scores_gemma":[0.000003688801,0.0002949221,0.005079918,0.000006100882,0.00001771511,0.00008364242,0.00003729702,0.0006801086,0.9933514,0.00003865475,0.0003998429,0.00000669718],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9838615,0.001653499,0.01343842,0.00003256641,0.00002388085,0.00002888379,0.0002309768,0.00004310252,0.0006870235],"genre_scores_gemma":[0.9873281,0.001350626,0.00954827,0.00003733366,0.00001271739,0.00004473511,0.0004024022,0.00001441315,0.001261383],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.0007740072,"threshold_uncertainty_score":0.002589285,"prediction_status":"machine_predicted_unvalidated"},"labels":[],"label_agreement":null},{"id":"W2043490979","doi":"10.1111/j.1745-4522.2004.tb00267.x","title":"LIPASE‐CATALYZED ACIDOLYSIS OF ALGAL OILS WITH CAPRIC ACID: OPTIMIZATION OF REACTION CONDITIONS USING RESPONSE SURFACE METHODOLGY","year":2004,"lang":"en","type":"article","venue":"Journal of Food Lipids","topic":"Enzyme Catalysis and Immobilization","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":"Memorial University of Newfoundland","funders":"","keywords":"Capric Acid; Chemistry; Docosapentaenoic acid; Docosahexaenoic acid; Lipase; Substrate (aquarium); Catalysis; Fatty acid; Algae fuel; Enzyme; Candida antarctica; Response surface methodology; Hydrolysis; Chromatography; Organic chemistry; Polyunsaturated fatty acid; Biodiesel; Lauric acid","authors":[{"name":"Fayez� Hamam","is_ca":true},{"name":"Fereidoon Shahidi","is_ca":true}],"retraction":null,"screen_n_in":null,"score":{"opus":0.02107723115406747,"gpt":0.2834089498636126,"spread":0.2623317187095451,"validation_status":"score_only:v0-immature-baseline"},"prediction":{"model_version":"metacan-v3-hybrid-931329e0061c","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0008491733,0.0009994883,0.0007743244,0.0003554922,0.0001703434,0.0005125123,0.0004753608,0.0005783276,0.0003985135],"category_scores_gemma":[0.0004709817,0.000336978,0.0005009856,0.0004958107,0.000268217,0.0003401074,0.0003335655,0.0004811348,0.0003558553],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.0004123749,"about_ca_system_score_gemma":0.0003445096,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.00107273,"about_ca_topic_score_gemma":0.001624771,"domain_scores_codex":[0.9993373,0.000160625,0.00006363486,0.0001186769,0.0002219618,0.00009784019],"domain_scores_gemma":[0.9998255,0.00006492259,0.00003587332,0.00001256813,0.000042025,0.00001901827],"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":[0.00004242006,0.00001673639,0.00003257559,0.00004078995,0.000004125666,0.00001292011,0.0000103564,0.0001334127,0.9989858,0.00001108129,0.000007956973,0.0007018577],"study_design_scores_gemma":[0.000003744705,0.00004111391,0.0001656093,0.000001601672,0.000004734762,0.00001017115,0.000008337828,0.000647422,0.9989488,0.000004216707,0.0001606638,0.000003680761],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9514315,0.002345077,0.04432293,0.0001161883,0.00005419701,0.00016879,0.0001939049,0.0002151837,0.001152175],"genre_scores_gemma":[0.9396284,0.002035093,0.05620842,0.0000471444,0.00001304551,0.0002426017,0.0004075445,0.00006121383,0.00135649],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.00107273,"threshold_uncertainty_score":0.004490912,"prediction_status":"machine_predicted_unvalidated"},"labels":[],"label_agreement":null},{"id":"W2019468737","doi":"10.1111/j.1745-4522.2003.tb00002.x","title":"LIPASE‐CATALYZED ACIDOLYSIS OF CORN OIL WITH CONJUGATED LINOLEIC ACID IN HEXANE","year":2003,"lang":"en","type":"article","venue":"Journal of Food Lipids","topic":"Fatty Acid Research and Health","field":"Nursing","cited_by":8,"is_retracted":false,"has_abstract":true,"routes":{"ca_aff":false,"ca_fund":true,"ca_venue":false,"about_ca":false},"ca_institutions":"","funders":"University of Toronto","keywords":"Chemistry; Rhizomucor miehei; Lipase; Interesterified fat; Candida antarctica; Hexane; Conjugated linoleic acid; Corn oil; Catalysis; Organic chemistry; Glyceride; Conjugated system; Linoleic acid; Chromatography; Enzyme; Food science; Triacylglycerol lipase; Fatty acid","authors":[{"name":"Cecilia E. Martinez","is_ca":false},{"name":"Julio C. Vinay","is_ca":false},{"name":"Rosario Brieva","is_ca":false},{"name":"C.G. Hill","is_ca":false},{"name":"H.S. García","is_ca":false}],"retraction":null,"screen_n_in":null,"score":{"opus":0.0222209024174436,"gpt":0.2811022059095995,"spread":0.2588813034921559,"validation_status":"score_only:v0-immature-baseline"},"prediction":{"model_version":"metacan-v3-hybrid-931329e0061c","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0002617585,0.0006054216,0.0002514197,0.0003098469,0.0001473064,0.0002715127,0.000177709,0.0002123544,0.000822665],"category_scores_gemma":[0.0002698242,0.000179022,0.0002271889,0.0002640905,0.0002106282,0.0002754093,0.0003417631,0.0003896612,0.000459731],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.0003595655,"about_ca_system_score_gemma":0.0004307124,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.003717443,"about_ca_topic_score_gemma":0.00399896,"domain_scores_codex":[0.9998608,0.00002346224,0.000009030639,0.0000193979,0.00004155021,0.00004572111],"domain_scores_gemma":[0.9999181,0.00001921925,0.00001225536,0.000005582772,0.00002281981,0.00002209196],"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":[0.00009750886,0.000008167455,0.00005962445,0.00001949088,0.000002476328,0.0000298597,0.00001655902,0.00004130628,0.9990619,0.00002107354,0.000005697122,0.000636258],"study_design_scores_gemma":[0.000007585104,0.00005708643,0.0002833166,0.000003776828,0.000003513026,0.00002392699,0.00001593541,0.0002503429,0.9990979,0.00001202845,0.000242006,0.00000261723],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.990008,0.001344907,0.00655712,0.00006311174,0.00003838085,0.00006545225,0.0002153259,0.00005085423,0.001656895],"genre_scores_gemma":[0.9888741,0.001217348,0.004864183,0.00002834733,0.000005575999,0.0000277939,0.0005867615,0.00002423252,0.00437169],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.003717443,"threshold_uncertainty_score":0.007391632,"prediction_status":"machine_predicted_unvalidated"},"labels":[],"label_agreement":null},{"id":"W2167596736","doi":"10.1111/j.1745-4522.2000.tb00161.x","title":"A RESEARCH NOTE EVALUATION OF THE VERI‐FRY® PRO FFA‐75 QUICK TEST FOR MEASURING FREE FATTY ACIDS IN DEEP‐FRYING OILS","year":2000,"lang":"en","type":"article","venue":"Journal of Food Lipids","topic":"Edible Oils Quality and Analysis","field":"Chemistry","cited_by":7,"is_retracted":false,"has_abstract":true,"routes":{"ca_aff":true,"ca_fund":true,"ca_venue":false,"about_ca":false},"ca_institutions":"University of Manitoba","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Chemistry; Food science; Identification (biology); Deep frying; Environmentally friendly; Biochemical engineering; Pulp and paper industry; Biological system; Botany; Ecology","authors":[{"name":"Laurence Le Normand","is_ca":true},{"name":"N.A.M. Eskin","is_ca":true},{"name":"Roman Przybylski","is_ca":true}],"retraction":null,"screen_n_in":null,"score":{"opus":0.1462006800983316,"gpt":0.3791290803194239,"spread":0.2329284002210923,"validation_status":"score_only:v0-immature-baseline"},"prediction":{"model_version":"metacan-v3-hybrid-931329e0061c","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.004302155,0.001066361,0.0004985846,0.0008087788,0.0004952455,0.0006267109,0.0007425252,0.001262943,0.001493174],"category_scores_gemma":[0.002877212,0.0003265096,0.0007002786,0.000474902,0.0005769496,0.0005951226,0.0003944265,0.0005160553,0.0009228201],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.0003754125,"about_ca_system_score_gemma":0.0007881157,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.001834179,"about_ca_topic_score_gemma":0.001906827,"domain_scores_codex":[0.9967391,0.001178754,0.0002126776,0.0005531313,0.001179211,0.0001371914],"domain_scores_gemma":[0.9976373,0.000712167,0.0002141843,0.0001904498,0.001065958,0.0001799743],"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":[0.0007549832,0.000244149,0.001650294,0.0002260636,0.00003521264,0.0001253449,0.00007995943,0.0001731558,0.976594,0.0001359437,0.0001357691,0.01984523],"study_design_scores_gemma":[0.00007323695,0.01093305,0.004902043,0.00002330923,0.0001222518,0.0005857333,0.00008181977,0.0006959239,0.9781608,0.00006800125,0.004327053,0.00002691325],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.8797305,0.01006036,0.1004499,0.0006356912,0.0004729803,0.001348022,0.001342519,0.0003676904,0.005592426],"genre_scores_gemma":[0.8646228,0.003373747,0.1197321,0.0002359091,0.000106851,0.0004328014,0.001670075,0.00009837831,0.009727261],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.004302155,"threshold_uncertainty_score":0.02275229,"prediction_status":"machine_predicted_unvalidated"},"labels":[],"label_agreement":null},{"id":"W2014847953","doi":"10.1111/j.1745-4522.2001.tb00201.x","title":"EFFECT OF BROAD BEAN AND PEA PHENOLICS ON THE ACTIVITY OF LIPASE AND LIPOXYGENASE","year":2001,"lang":"en","type":"article","venue":"Journal of Food Lipids","topic":"Phytochemicals and Antioxidant Activities","field":"Medicine","cited_by":7,"is_retracted":false,"has_abstract":true,"routes":{"ca_aff":true,"ca_fund":false,"ca_venue":false,"about_ca":false},"ca_institutions":"St. Francis Xavier University","funders":"","keywords":"Chemistry; Proanthocyanidin; Lipoxygenase; Lipase; Food science; Polyphenol; Enzyme; Antioxidant; Biochemistry","authors":[{"name":"R. Zadernowski","is_ca":false},{"name":"J. Borowska","is_ca":false},{"name":"M. Naczk","is_ca":true},{"name":"H. Nowak‐Polakowska","is_ca":false}],"retraction":null,"screen_n_in":null,"score":{"opus":0.01404941191831258,"gpt":0.2656730168068905,"spread":0.2516236048885779,"validation_status":"score_only:v0-immature-baseline"},"prediction":{"model_version":"metacan-v3-hybrid-931329e0061c","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0002272355,0.000442068,0.0004004435,0.0003407209,0.0001723928,0.0003149912,0.00009483944,0.0002483809,0.001828153],"category_scores_gemma":[0.0003986586,0.0001993669,0.0002830685,0.0002936138,0.0002397719,0.0002205847,0.0002214255,0.0003884814,0.0003332784],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.0002562907,"about_ca_system_score_gemma":0.0002200841,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.001329253,"about_ca_topic_score_gemma":0.002126372,"domain_scores_codex":[0.9998061,0.00005940751,0.00001435716,0.00003424564,0.00003199014,0.00005400847],"domain_scores_gemma":[0.9996862,0.00008601968,0.00004522379,0.00002275559,0.00003795448,0.0001219024],"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":[0.0009846297,0.00008332466,0.0003916565,0.00009471962,0.00002425126,0.00004415437,0.00002247858,0.00004168131,0.9971365,0.00001395169,0.0000185404,0.001144215],"study_design_scores_gemma":[0.00007512196,0.002853093,0.03199147,0.00001496578,0.00006336209,0.000189093,0.00007487107,0.0004323935,0.9631605,0.00004619095,0.001085228,0.00001377349],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9960984,0.002516228,0.000330205,0.00004513417,0.00001481664,0.00001634656,0.0002974943,0.00002141885,0.0006599592],"genre_scores_gemma":[0.9968374,0.0006573033,0.0005433825,0.00004567868,0.000009142691,0.00001088687,0.000426776,0.000009091964,0.001460322],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.001828153,"threshold_uncertainty_score":0.006115794,"prediction_status":"machine_predicted_unvalidated"},"labels":[],"label_agreement":null},{"id":"W2005428901","doi":"10.1111/j.1745-4522.2007.00100.x","title":"RELATION BETWEEN SENSORY ASTRINGENCY OF EXTRACTS FROM SELECTED TANNIN‐RICH FOODS AND THEIR ANTIOXIDANT ACTIVITY","year":2008,"lang":"en","type":"article","venue":"Journal of Food Lipids","topic":"Phytochemicals and Antioxidant Activities","field":"Medicine","cited_by":6,"is_retracted":false,"has_abstract":true,"routes":{"ca_aff":true,"ca_fund":false,"ca_venue":false,"about_ca":false},"ca_institutions":"Memorial University of Newfoundland","funders":"","keywords":"Chemistry; Antioxidant; Tannin; Food science; Sensory system; Sensory analysis; Salivary Proteins; Antioxidant capacity; Polyphenol; Proanthocyanidin; Biochemistry; Saliva; Psychology","authors":[{"name":"Ryszard Amarowicz","is_ca":false},{"name":"Agnieszka Troszyńska","is_ca":false},{"name":"Agnieszka Kosińska","is_ca":false},{"name":"Grzegorz Lamparski","is_ca":false},{"name":"Fereidoon Shahidi","is_ca":true}],"retraction":null,"screen_n_in":null,"score":{"opus":0.03571448566906108,"gpt":0.2586373580760459,"spread":0.2229228724069848,"validation_status":"score_only:v0-immature-baseline"},"prediction":{"model_version":"metacan-v3-hybrid-931329e0061c","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0003107151,0.0003150375,0.0002104385,0.000735677,0.0001214697,0.0002937084,0.00006499426,0.0002024907,0.001345453],"category_scores_gemma":[0.0005413569,0.0001219197,0.0002168759,0.000531872,0.0001584095,0.000173163,0.0001423295,0.0004539322,0.0001355],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.00009164401,"about_ca_system_score_gemma":0.00008303916,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.0005807168,"about_ca_topic_score_gemma":0.0007850406,"domain_scores_codex":[0.9998786,0.00003307686,0.0000139357,0.00002284334,0.00003640059,0.00001506464],"domain_scores_gemma":[0.9992983,0.0002527476,0.0001785275,0.00002167483,0.000166156,0.00008252835],"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":[0.003104535,0.0004623977,0.06830481,0.0004258374,0.0003212308,0.0002267425,0.0003651459,0.000187766,0.9142855,0.00008947888,0.0001113815,0.01211521],"study_design_scores_gemma":[0.00002773745,0.003667491,0.813117,0.00003644225,0.0002354023,0.0003745463,0.0003472882,0.0009602705,0.1802609,0.0001355317,0.000817814,0.00001962716],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.997992,0.0009370623,0.0003230522,0.00001398395,0.000007626054,0.00001052305,0.0001793961,0.000007821842,0.0005285717],"genre_scores_gemma":[0.9985633,0.0003203824,0.0004021882,0.00002061149,0.000005569193,0.00000827326,0.0002279925,0.000002842063,0.0004487141],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.001345453,"threshold_uncertainty_score":0.004500985,"prediction_status":"machine_predicted_unvalidated"},"labels":[],"label_agreement":null},{"id":"W1985146781","doi":"10.1111/j.1745-4522.2007.00103.x","title":"SHORT‐ AND LONG‐TERM EFFECTS OF CORN OIL ON SERUM LIPID AND LIPOPROTEIN AND VISCERAL ABDOMINAL FAT PAD PARAMETERS OF RATS","year":2008,"lang":"en","type":"article","venue":"Journal of Food Lipids","topic":"Fatty Acid Research and Health","field":"Nursing","cited_by":5,"is_retracted":false,"has_abstract":true,"routes":{"ca_aff":true,"ca_fund":false,"ca_venue":false,"about_ca":false},"ca_institutions":"McGill University","funders":"University of Tehran","keywords":"Corn oil; Adipocyte; Abdominal fat; Calorie; Obesity; Fat accumulation; Endocrinology; Internal medicine; Lipoprotein; Lipid profile; Chemistry; Adipose tissue; Pathogenesis; Animal science; Medicine; Biology; Cholesterol","authors":[{"name":"Farzad Asadi","is_ca":false},{"name":"Ali Shahriari","is_ca":false},{"name":"Malihe Pourkabir","is_ca":false},{"name":"Robin MacLaren","is_ca":true}],"retraction":null,"screen_n_in":null,"score":{"opus":0.02446506533778111,"gpt":0.2852336166757055,"spread":0.2607685513379244,"validation_status":"score_only:v0-immature-baseline"},"prediction":{"model_version":"metacan-v3-hybrid-931329e0061c","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0002459864,0.0005892914,0.0005446539,0.0005965198,0.0002360287,0.0003332505,0.0002370774,0.0005264816,0.001189394],"category_scores_gemma":[0.0002626529,0.0002892044,0.0004459101,0.0002743955,0.000466492,0.0004675383,0.0003031372,0.001372909,0.0002890685],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.0002807356,"about_ca_system_score_gemma":0.0002920848,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.001240508,"about_ca_topic_score_gemma":0.001641388,"domain_scores_codex":[0.9997762,0.00002325319,0.00002304007,0.00004916625,0.00004301619,0.00008542669],"domain_scores_gemma":[0.9992273,0.00007099319,0.0001878109,0.0001041587,0.0001036419,0.0003061063],"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":[0.02460527,0.002368032,0.004663647,0.00008832858,0.0001004698,0.000157564,0.0001013087,0.000149397,0.9600405,0.00007571677,0.0001088062,0.007540989],"study_design_scores_gemma":[0.0005466776,0.03568798,0.1072665,0.00002711959,0.0003044666,0.0003018586,0.0005072333,0.001401069,0.8520365,0.0001896667,0.00165866,0.00007227161],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9989581,0.0003321838,0.0002596418,0.00002913456,0.00002144408,0.000009155381,0.0001961343,0.00002155895,0.0001727143],"genre_scores_gemma":[0.9933108,0.00054714,0.0007209723,0.00007851875,0.00001932427,0.00007969503,0.000753568,0.00001896135,0.004470968],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.001240508,"threshold_uncertainty_score":0.003978848,"prediction_status":"machine_predicted_unvalidated"},"labels":[],"label_agreement":null},{"id":"W2037975907","doi":"10.1111/j.1745-4522.2007.00090.x","title":"ANTIOXIDANT EFFECT AND DNA PROTECTIVE EFFECT OF VARIOUS ENZYMATIC EXTRACTS FROM <i>PERILLA FRUTESCENS </i>VAR. <i>CRISPA</i>","year":2007,"lang":"en","type":"article","venue":"Journal of Food Lipids","topic":"Natural Products and Biological Research","field":"Medicine","cited_by":5,"is_retracted":false,"has_abstract":true,"routes":{"ca_aff":true,"ca_fund":false,"ca_venue":false,"about_ca":false},"ca_institutions":"Memorial University of Newfoundland","funders":"Konkuk University","keywords":"Chemistry; DPPH; Perilla frutescens; Antioxidant; Trypsin; Food science; Papain; Enzyme; Biochemistry","authors":[{"name":"E. T. Kim","is_ca":false},{"name":"Seung‐Jae Lee","is_ca":false},{"name":"You‐Jin Jeon","is_ca":false},{"name":"C. Ahn","is_ca":false},{"name":"Min Dong Song","is_ca":false},{"name":"Tae-Kyu Park","is_ca":false},{"name":"Sang-Ho Moon","is_ca":false},{"name":"B. T. Jeon","is_ca":false},{"name":"Fereidoon Shahidi","is_ca":true},{"name":"PYO‐JAM PARK","is_ca":false}],"retraction":null,"screen_n_in":null,"score":{"opus":0.01200166918403286,"gpt":0.2958638268193761,"spread":0.2838621576353432,"validation_status":"score_only:v0-immature-baseline"},"prediction":{"model_version":"metacan-v3-hybrid-931329e0061c","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0002315884,0.0009253654,0.0005197313,0.0007723637,0.0002501045,0.0002890335,0.0002883608,0.0003795904,0.0008645242],"category_scores_gemma":[0.0002018059,0.0001690088,0.0005388213,0.0005934782,0.0001694755,0.0002072154,0.00019663,0.0005223543,0.0001988622],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.0002327381,"about_ca_system_score_gemma":0.0001712713,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.001411091,"about_ca_topic_score_gemma":0.001290575,"domain_scores_codex":[0.9998158,0.00002347522,0.00002017066,0.00004019813,0.00006381208,0.00003666748],"domain_scores_gemma":[0.9998276,0.00002362586,0.00005943326,0.00001064998,0.0000423772,0.00003619022],"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":[0.00007758823,0.00002690738,0.0001265313,0.00005686055,0.000007932451,0.00001795169,0.000008922404,0.00001832161,0.9990767,0.000006942171,0.000009042148,0.0005663286],"study_design_scores_gemma":[0.00001930274,0.001274163,0.02375863,0.00002754049,0.00008893707,0.0002477432,0.00008955369,0.0002899327,0.9726231,0.00002062391,0.001545683,0.00001484317],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9935797,0.003697977,0.001171688,0.00008000633,0.00002544574,0.00003279191,0.0005579265,0.00005932448,0.0007949409],"genre_scores_gemma":[0.9917381,0.001628008,0.002899477,0.0001087107,0.00002328023,0.00004071777,0.001970361,0.00002005731,0.001571379],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.001411091,"threshold_uncertainty_score":0.002892137,"prediction_status":"machine_predicted_unvalidated"},"labels":[],"label_agreement":null},{"id":"W2098709626","doi":"10.1111/j.1745-4522.2006.00047.x","title":"FUNCTIONAL LIPID CHARACTERISTICS OF CHERRY LAUREL SEEDS (<i>LAUROCERASUS OFFICINALIS</i> ROEM.)","year":2006,"lang":"en","type":"article","venue":"Journal of Food Lipids","topic":"Antioxidant Activity and Oxidative Stress","field":"Medicine","cited_by":5,"is_retracted":false,"has_abstract":true,"routes":{"ca_aff":true,"ca_fund":false,"ca_venue":false,"about_ca":false},"ca_institutions":"Memorial University of Newfoundland; Plant Biotechnology Institute","funders":"","keywords":"Chemistry; Tocopherol; Food science; Fatty acid; Linoleic acid; Oleic acid; Phospholipid; Botany; Biochemistry; Vitamin E; Antioxidant; Biology","authors":[{"name":"Cesarettin Alasalvar","is_ca":false},{"name":"Udaya N. Wanasundara","is_ca":true},{"name":"Ying Zhong","is_ca":true},{"name":"Fereidoon Shahidi","is_ca":true}],"retraction":null,"screen_n_in":null,"score":{"opus":0.0170311657864929,"gpt":0.23653996655847,"spread":0.2195088007719771,"validation_status":"score_only:v0-immature-baseline"},"prediction":{"model_version":"metacan-v3-hybrid-931329e0061c","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0001237876,0.0002907634,0.0002032678,0.0005350472,0.0001646947,0.000221541,0.00008293469,0.0001548791,0.0004217787],"category_scores_gemma":[0.0001207242,0.0001024831,0.0002151963,0.0002719629,0.000153452,0.000171452,0.0001307466,0.0001728574,0.0001466837],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.0001790374,"about_ca_system_score_gemma":0.0001027772,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.003111594,"about_ca_topic_score_gemma":0.003056465,"domain_scores_codex":[0.9999412,0.000009351686,0.000006018006,0.00001660046,0.00001505378,0.00001189318],"domain_scores_gemma":[0.9998426,0.00001861059,0.0000376792,0.000008125479,0.00004821652,0.00004468988],"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":[0.0002354831,0.00001703085,0.003474881,0.00002565086,0.00001221236,0.00006439598,0.00005182195,0.00002120064,0.995226,0.00001179868,0.000007847798,0.000851695],"study_design_scores_gemma":[0.00004253506,0.00104029,0.6781377,0.00000960317,0.00009941025,0.0009738494,0.0004021798,0.0008331584,0.3172916,0.00004760313,0.001093205,0.00002879983],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9994513,0.0001383524,0.000100501,0.000006595761,0.000001558847,0.000002768443,0.0001428238,0.000004975619,0.0001510867],"genre_scores_gemma":[0.9986593,0.00007316623,0.0003039959,0.00001702502,0.000001634345,0.000004435368,0.0005045474,0.000007487029,0.0004283598],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.003111594,"threshold_uncertainty_score":0.006186962,"prediction_status":"machine_predicted_unvalidated"},"labels":[],"label_agreement":null},{"id":"W2009191314","doi":"10.1111/j.1745-4522.2006.00048.x","title":"ENZYMATIC ACIDOLYSIS OF EVENING PRIMROSE OIL WITH DOCOSAHEXAENOIC ACID USING RESPONSE SURFACE METHODOLOGY","year":2006,"lang":"en","type":"article","venue":"Journal of Food Lipids","topic":"Enzyme Catalysis and Immobilization","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":"Memorial University of Newfoundland","funders":"","keywords":"Evening Primrose Oil; Evening primrose; Docosahexaenoic acid; Response surface methodology; Chemistry; Candida antarctica; Enzyme; Fatty acid; Chromatography; Food science; Biochemistry; Lipase; Polyunsaturated fatty acid","authors":[{"name":"S.P. Senanayake","is_ca":false},{"name":"Fereidoon Shahidi","is_ca":true}],"retraction":null,"screen_n_in":null,"score":{"opus":0.02638669382078666,"gpt":0.2763787338183668,"spread":0.2499920399975802,"validation_status":"score_only:v0-immature-baseline"},"prediction":{"model_version":"metacan-v3-hybrid-931329e0061c","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0004838567,0.0009265671,0.0006182115,0.0002954677,0.00009999981,0.0004965166,0.0003045735,0.0003591447,0.0003940071],"category_scores_gemma":[0.0003690282,0.0002734301,0.0006779513,0.0003862055,0.0001988118,0.0002002216,0.0003228656,0.0004091911,0.0004228613],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.0002941237,"about_ca_system_score_gemma":0.0003093424,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.001438348,"about_ca_topic_score_gemma":0.001687539,"domain_scores_codex":[0.9996064,0.00009023785,0.00004599335,0.00006906508,0.000144057,0.00004421037],"domain_scores_gemma":[0.9998847,0.00003378972,0.00002713362,0.00001477544,0.00002569778,0.00001383069],"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":[0.00004208085,0.00001125935,0.00009142058,0.00002788915,0.000006258506,0.00001851742,0.000007214304,0.0001707562,0.9982015,0.00001162247,0.000005540855,0.001405874],"study_design_scores_gemma":[0.000004842102,0.00007507041,0.0004894837,0.000002409129,0.000005658897,0.00002827393,0.000007953595,0.001476837,0.9977059,0.0000107521,0.0001888833,0.000003879819],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9407357,0.001602938,0.05605724,0.00008539785,0.00003948641,0.0001106015,0.0003094595,0.0001352075,0.0009239158],"genre_scores_gemma":[0.9063828,0.001959337,0.08702143,0.00005599409,0.000008036291,0.0001251804,0.0008889185,0.00003585768,0.003522485],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.001438348,"threshold_uncertainty_score":0.00285989,"prediction_status":"machine_predicted_unvalidated"},"labels":[],"label_agreement":null}]}