{"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"},"query_hash":"322ad1d1cfac","filters":{"venue":"Journal of Food Processing and Preservation"}},"results":[{"id":"W2500008293","doi":"10.1111/jfpp.12824","title":"Comparative Study of the Effects of Processing on the Nutritional, Physicochemical and Functional Properties of Lentil","year":2016,"lang":"en","type":"article","venue":"Journal of Food Processing and Preservation","topic":"Phytase and its Applications","field":"Agricultural and Biological Sciences","cited_by":102,"is_retracted":false,"has_abstract":true,"routes":{"ca_aff":true,"ca_fund":true,"ca_venue":false,"about_ca":false},"ca_institutions":"Agriculture and Agri-Food Canada","funders":"Agriculture and Agri-Food Canada","keywords":"Food science; Chemistry; Phytic acid; Solubility; Isoelectric point; Absorption of water; Bioavailability; Lysine; Blanching; Raw material; Fourier transform infrared spectroscopy; Amino acid; Botany; Chemical engineering; Biochemistry; Organic chemistry; Biology; Enzyme","retraction":null,"screen_n_in":null,"score":{"opus":0.07062360456946973,"gpt":0.2479316414497467,"spread":0.177308036880277,"validation_status":"score_only:v0-immature-baseline"},"prediction":{"model_version":"codex-gemma-dda1882f352a","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0001307419,0.00004638336,0.0001175928,0.000008262763,0.0001120891,0.00001294646,0.00007368038,0.00001860235,0.000001494444],"category_scores_gemma":[0.00005896639,0.00001143241,0.00002423486,0.000128976,0.00009536777,0.0001906219,0.00002123094,0.00005050148,2.133597e-8],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.000003378351,"about_ca_system_score_gemma":0.00001514586,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.00000399825,"about_ca_topic_score_gemma":0.000004519477,"domain_scores_codex":[0.9994569,0.00005027802,0.0001993794,0.00005726406,0.0001972951,0.00003889735],"domain_scores_gemma":[0.9991386,0.0001755324,0.0003795908,0.00002277935,0.0002707902,0.00001270106],"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":[0.000103619,0.0003612685,0.003186763,0.0001040785,0.00001971162,1.109358e-8,0.0005921453,0.000001267324,0.9865208,0.00009448008,0.00009124538,0.008924632],"study_design_scores_gemma":[0.0004011742,0.001079807,0.2551761,0.001030085,0.00004191933,0.000002364712,0.0009005726,0.0000493879,0.7384875,0.002715623,0.00007365078,0.00004190498],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9978806,0.0008545014,0.000007905712,0.001080153,0.00001094397,0.000139178,0.000004850317,0.000001328963,0.00002049432],"genre_scores_gemma":[0.9998769,0.00002491953,0.000008161958,0.00001773376,0.00005576734,0.000006975335,4.658548e-7,3.644922e-7,0.000008671594],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.2519893,"threshold_uncertainty_score":0.08621099,"prediction_status":"machine_predicted_unvalidated"},"labels":[],"label_agreement":null},{"id":"W2098684826","doi":"10.1111/j.1745-4549.2007.00127.x","title":"PARTICLE SIZE EFFECT ON SOY PROTEIN ISOLATE EXTRACTION","year":2007,"lang":"en","type":"article","venue":"Journal of Food Processing and Preservation","topic":"Phytase and its Applications","field":"Agricultural and Biological Sciences","cited_by":68,"is_retracted":false,"has_abstract":true,"routes":{"ca_aff":true,"ca_fund":false,"ca_venue":false,"about_ca":false},"ca_institutions":"Agriculture and Agri-Food Canada","funders":"National Institute of Environmental Health Sciences","keywords":"Soy protein; Soy flour; Particle size; Raw material; Food science; Chemistry; Extraction (chemistry); High protein; Particle (ecology); Chromatography; Biology","retraction":null,"screen_n_in":null,"score":{"opus":0.02561190848367864,"gpt":0.2719386971440708,"spread":0.2463267886603922,"validation_status":"score_only:v0-immature-baseline"},"prediction":{"model_version":"codex-gemma-dda1882f352a","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0006290602,0.00005441991,0.00007685505,0.000007709109,0.0001595799,0.00006322036,0.00005569682,0.00004173567,0.00001068343],"category_scores_gemma":[0.0001035246,0.00002096202,0.00002691443,0.0001605329,0.00001221414,0.000421232,0.00000692177,0.00008531493,0.000001451982],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.000009106049,"about_ca_system_score_gemma":0.000005639512,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.000006463655,"about_ca_topic_score_gemma":0.0000197691,"domain_scores_codex":[0.9994664,0.00003010587,0.0001940397,0.00007239659,0.0001386561,0.00009841051],"domain_scores_gemma":[0.9994462,0.0001746255,0.0002141631,0.00001904441,0.00009247173,0.00005346115],"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":[0.0001485163,0.00005254042,0.0008760247,0.00001081513,0.000004704636,4.342092e-7,0.00005477543,0.000001988829,0.586672,0.00006836162,0.00003463775,0.4120752],"study_design_scores_gemma":[0.0004744917,0.004703533,0.4182634,0.0001869293,0.00002970851,0.00002532734,0.0001058733,0.0003271914,0.5570001,0.005204195,0.01353224,0.0001470101],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9980236,0.0003026159,0.0001192823,0.001168267,0.00002230551,0.00009941959,0.00000131221,0.00001158564,0.0002516204],"genre_scores_gemma":[0.999501,0.00001018869,0.0001034713,0.00008304197,0.0002320791,0.000003166772,0.000001392571,5.725857e-7,0.00006502795],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.4173874,"threshold_uncertainty_score":0.1227376,"prediction_status":"machine_predicted_unvalidated"},"labels":[],"label_agreement":null},{"id":"W2135781745","doi":"10.1111/j.1745-4549.2011.00559.x","title":"HIGH-PRESSURE DESTRUCTION KINETICS OF SPOILAGE AND PATHOGENIC MICROORGANISMS IN MANGO JUICE","year":2011,"lang":"en","type":"article","venue":"Journal of Food Processing and Preservation","topic":"Microbial Inactivation Methods","field":"Biochemistry, Genetics and Molecular Biology","cited_by":63,"is_retracted":false,"has_abstract":true,"routes":{"ca_aff":true,"ca_fund":false,"ca_venue":false,"about_ca":false},"ca_institutions":"McGill University","funders":"","keywords":"Leuconostoc mesenteroides; Listeria monocytogenes; Food spoilage; Food science; Microorganism; Microbiology; Bacteria; Chemistry; Food preservation; Escherichia coli; Bacterial growth; Biology; Lactic acid; Biochemistry","retraction":null,"screen_n_in":null,"score":{"opus":0.02597137429296899,"gpt":0.2550893337415357,"spread":0.2291179594485667,"validation_status":"score_only:v0-immature-baseline"},"prediction":{"model_version":"codex-gemma-dda1882f352a","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0002999245,0.00006605543,0.0001152261,0.0000714868,0.00002099524,0.00001394124,0.00006339305,0.0001003221,0.000004364118],"category_scores_gemma":[0.0001091396,0.00006115414,0.00001674885,0.00008892037,0.00003550083,0.00003143197,0.00002945067,0.00008103433,2.54013e-8],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.000003975957,"about_ca_system_score_gemma":0.00002514483,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.00001489758,"about_ca_topic_score_gemma":0.00001338386,"domain_scores_codex":[0.9994314,0.00007414566,0.0002751896,0.00009158189,0.00006387154,0.00006377288],"domain_scores_gemma":[0.999362,0.000008659971,0.000351418,0.00006564702,0.0001858174,0.00002643923],"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":[0.0001451329,0.00003096328,0.004360205,0.0001119789,0.00001458859,3.877794e-7,0.000406416,0.00001196676,0.9881433,0.00003366977,0.00002200112,0.006719369],"study_design_scores_gemma":[0.000431175,0.0004259031,0.06961061,0.0000643286,0.00003210883,0.00005284542,0.00008255745,0.00001800357,0.9277049,0.001214016,0.0003007908,0.0000627203],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9910553,0.001795433,0.006964104,0.00004298121,0.00004936316,0.00004677038,0.000003680891,0.000001457492,0.00004087321],"genre_scores_gemma":[0.9648961,0.0001672696,0.03480328,0.000025422,0.00006628921,6.243169e-7,0.00000455224,0.00000799364,0.00002848271],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.0652504,"threshold_uncertainty_score":0.2493793,"prediction_status":"machine_predicted_unvalidated"},"labels":[],"label_agreement":null},{"id":"W2910357202","doi":"10.1111/jfpp.13883","title":"Sourdough bread: A contemporary cereal fermented product","year":2019,"lang":"en","type":"article","venue":"Journal of Food Processing and Preservation","topic":"Phytase and its Applications","field":"Agricultural and Biological Sciences","cited_by":54,"is_retracted":false,"has_abstract":true,"routes":{"ca_aff":true,"ca_fund":false,"ca_venue":false,"about_ca":false},"ca_institutions":"McGill University","funders":"","keywords":"Nutraceutical; Biotechnology; Health benefits; Food science; Fermentation; Probiotic; Fermentation in food processing; Biology; Business; Lactic acid; Bacteria; Medicine; Traditional medicine","retraction":null,"screen_n_in":null,"score":{"opus":0.03817821762316022,"gpt":0.238588031816711,"spread":0.2004098141935508,"validation_status":"score_only:v0-immature-baseline"},"prediction":{"model_version":"codex-gemma-dda1882f352a","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0002125809,0.00006004137,0.0001106405,0.0000126994,0.00009193555,0.00007391403,0.00009466657,0.00003013535,0.00002381633],"category_scores_gemma":[0.0000198619,0.00002323247,0.00002918469,0.0001655415,0.00001374769,0.0005798052,0.00001792236,0.00009216805,0.000002360883],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.000006532093,"about_ca_system_score_gemma":0.00002568866,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.00002081105,"about_ca_topic_score_gemma":0.000008582769,"domain_scores_codex":[0.999442,0.00002707001,0.0002122391,0.00009606565,0.0001434806,0.00007910413],"domain_scores_gemma":[0.9994693,0.0000342786,0.00025924,0.00002706137,0.0001651443,0.00004493164],"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":[0.0003271769,0.0002849245,0.08756807,0.00013668,0.00006468289,0.000001191603,0.0008475592,0.00001277528,0.5921497,0.0003905245,0.006775231,0.3114415],"study_design_scores_gemma":[0.001136505,0.002233614,0.8193815,0.0003779203,0.00004686487,0.0001054691,0.0007552678,0.0005613185,0.02439361,0.01120162,0.1394581,0.0003481577],"study_design_candidate":"observational","study_design_consensus":null,"genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9939518,0.001297182,0.00001018691,0.003229388,0.00003724372,0.0001119054,0.000007749141,0.0000111755,0.001343358],"genre_scores_gemma":[0.9992778,0.00003349413,0.00008434779,0.0001410647,0.0002299248,0.000002593902,0.00001728707,6.324731e-7,0.0002128514],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.7318135,"threshold_uncertainty_score":0.09473927,"prediction_status":"machine_predicted_unvalidated"},"labels":[],"label_agreement":null},{"id":"W2147586273","doi":"10.1111/j.1745-4549.2009.00441.x","title":"PULSED ELECTRIC FIELD PROCESSING EFFECTS ON PHYSICOCHEMICAL PROPERTIES, FLAVOR COMPOUNDS AND MICROORGANISMS OF LONGAN JUICE","year":2010,"lang":"en","type":"article","venue":"Journal of Food Processing and Preservation","topic":"Microbial Inactivation Methods","field":"Biochemistry, Genetics and Molecular Biology","cited_by":46,"is_retracted":false,"has_abstract":true,"routes":{"ca_aff":true,"ca_fund":false,"ca_venue":false,"about_ca":false},"ca_institutions":"Agriculture and Agri-Food Canada","funders":"","keywords":"Pasteurization; Browning; Food science; Flavor; Chemistry; Titratable acid; Sterilization (economics); Fruit juice; Significant difference; Mathematics","retraction":null,"screen_n_in":null,"score":{"opus":0.01472376577238614,"gpt":0.2658581158458402,"spread":0.251134350073454,"validation_status":"score_only:v0-immature-baseline"},"prediction":{"model_version":"codex-gemma-dda1882f352a","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0003238229,0.0001062078,0.0001681457,0.00006575546,0.00008437473,0.00006007436,0.00009688686,0.0001377163,9.060394e-7],"category_scores_gemma":[0.0003976548,0.00008664076,0.00002821791,0.0001268555,0.00002997781,0.00004015867,0.00002809757,0.0002592072,4.567353e-8],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.000005732333,"about_ca_system_score_gemma":0.0001100122,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.000003926169,"about_ca_topic_score_gemma":0.000002652981,"domain_scores_codex":[0.9993181,0.00006131193,0.0002596462,0.0001393497,0.000118286,0.0001032745],"domain_scores_gemma":[0.9991537,0.00004280205,0.0003667433,0.00008327923,0.00030588,0.00004760559],"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":[0.0002677757,0.00005802164,0.000506478,0.0003682174,0.00001835561,2.107537e-7,0.0001810617,0.00000202814,0.9666947,0.000006187635,0.0001414511,0.03175557],"study_design_scores_gemma":[0.0005080437,0.0009850425,0.001511428,0.0001757445,0.0000284946,0.00003895877,0.00001762125,0.0001948275,0.9958293,0.0002209439,0.0003940286,0.00009557823],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9958076,0.0009406895,0.002700968,0.0003294284,0.00005523176,0.00008978084,6.14812e-7,0.000003832231,0.00007187642],"genre_scores_gemma":[0.9948211,0.00003077456,0.004657088,0.0001892327,0.0002541929,0.000001926019,0.000004041559,0.00001308662,0.0000285615],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.03166,"threshold_uncertainty_score":0.3533108,"prediction_status":"machine_predicted_unvalidated"},"labels":[],"label_agreement":null},{"id":"W3008786364","doi":"10.1111/jfpp.14411","title":"Free and encapsulated orange essential oil into a β‐cyclodextrin inclusion complex and zein to delay fungal spoilage in cakes","year":2020,"lang":"en","type":"article","venue":"Journal of Food Processing and Preservation","topic":"Essential Oils and Antimicrobial Activity","field":"Agricultural and Biological Sciences","cited_by":45,"is_retracted":false,"has_abstract":true,"routes":{"ca_aff":true,"ca_fund":false,"ca_venue":false,"about_ca":false},"ca_institutions":"University of Guelph","funders":"","keywords":"Food spoilage; Food science; Chemistry; Preservative; Orange (colour); Aspergillus fumigatus; Essential oil; Antifungal; Aspergillus; Natamycin; Fungicide; Aspergillus niger; Horticulture; Microbiology; Biology; Bacteria","retraction":null,"screen_n_in":null,"score":{"opus":0.02858867760988017,"gpt":0.2375861767398063,"spread":0.2089974991299261,"validation_status":"score_only:v0-immature-baseline"},"prediction":{"model_version":"codex-gemma-dda1882f352a","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0002677985,0.0000971888,0.0001949457,0.0000251356,0.0002515044,0.0001391176,0.000109319,0.00006756278,0.000009886935],"category_scores_gemma":[0.0001113629,0.0000460416,0.00002140066,0.0002659471,0.00003390524,0.0005322886,0.0002579166,0.0001458254,9.908934e-8],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.0000072351,"about_ca_system_score_gemma":0.00001175772,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.0002437097,"about_ca_topic_score_gemma":0.000673847,"domain_scores_codex":[0.9992462,0.00006704082,0.0002605747,0.0001552278,0.0001565667,0.0001143696],"domain_scores_gemma":[0.9995403,0.00005458061,0.0001691768,0.00001751002,0.00009602544,0.0001223626],"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":[0.0002300991,0.00003917439,0.003948895,0.00009548556,0.000005457361,0.000007059399,0.00204668,0.00001151671,0.8724111,0.000009536672,0.00006786104,0.1211271],"study_design_scores_gemma":[0.004466806,0.005224188,0.753857,0.001613209,0.0001477794,0.0002342817,0.001112084,0.01341428,0.203085,0.005822113,0.009891625,0.001131559],"study_design_candidate":"bench_or_experimental","study_design_consensus":null,"genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9876993,0.0007884662,0.00004281319,0.01135119,0.00002203845,0.00004560939,0.00001015328,0.000008752608,0.0000316582],"genre_scores_gemma":[0.999032,0.0001343357,0.0003198726,0.0003211762,0.0001780251,7.255294e-7,0.000005418422,0.000001190563,0.000007287379],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.7499081,"threshold_uncertainty_score":0.1934394,"prediction_status":"machine_predicted_unvalidated"},"labels":[],"label_agreement":null},{"id":"W1537021148","doi":"10.1111/j.1745-4549.2011.00655.x","title":"BIOACTIVITIES OF PILOT-SCALE EXTRACTED CRANBERRY JUICE AND POMACE","year":2012,"lang":"en","type":"article","venue":"Journal of Food Processing and Preservation","topic":"Phytochemicals and Antioxidant Activities","field":"Medicine","cited_by":29,"is_retracted":false,"has_abstract":true,"routes":{"ca_aff":true,"ca_fund":false,"ca_venue":false,"about_ca":false},"ca_institutions":"Agriculture and Agri-Food Canada","funders":"","keywords":"Chemistry; Polyphenol; Food science; Antioxidant; Trolox; Flavonols; Pomace; Berry; Catechin; Blowing a raspberry; Chromatography; Botany; Biochemistry; Antioxidant capacity","retraction":null,"screen_n_in":null,"score":{"opus":0.03913320243198119,"gpt":0.2847600427105956,"spread":0.2456268402786144,"validation_status":"score_only:v0-immature-baseline"},"prediction":{"model_version":"codex-gemma-dda1882f352a","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0002560806,0.00007049805,0.0002118572,0.0000810722,0.00004737572,0.00002232715,0.00002538416,0.00004369104,0.000004188615],"category_scores_gemma":[0.00008266388,0.00005397137,0.00002607051,0.00008530716,0.00006822166,0.001035037,0.00001322527,0.0001385915,4.552429e-8],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.000007183529,"about_ca_system_score_gemma":0.00004386789,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.000005817048,"about_ca_topic_score_gemma":9.428379e-7,"domain_scores_codex":[0.9994216,0.00002152576,0.0002348305,0.00005093378,0.0001686353,0.0001024822],"domain_scores_gemma":[0.9993297,0.00007393694,0.0003169529,0.00004130347,0.0001627214,0.00007533767],"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":[0.0005948994,0.0002815535,0.08575241,0.0009015512,0.00005737933,6.225586e-7,0.001919687,4.132682e-7,0.8926009,0.00003465445,0.0001481029,0.01770782],"study_design_scores_gemma":[0.001538897,0.001395637,0.5366589,0.001193047,0.0002161392,0.0004087299,0.001056259,0.0002084293,0.4552257,0.0009417775,0.001021076,0.0001354448],"study_design_candidate":"bench_or_experimental","study_design_consensus":null,"genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9901012,0.008425687,0.0002705626,0.00054762,0.00004751868,0.0000476339,0.000002133561,0.000006883975,0.0005507176],"genre_scores_gemma":[0.9980509,0.0002701487,0.001289252,0.00004400799,0.0002153125,9.508532e-7,0.000001173118,0.000007207253,0.0001210033],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.4509065,"threshold_uncertainty_score":0.2200889,"prediction_status":"machine_predicted_unvalidated"},"labels":[],"label_agreement":null},{"id":"W2894735858","doi":"10.1111/jfpp.13744","title":"Mangosteen processing: A review","year":2018,"lang":"en","type":"review","venue":"Journal of Food Processing and Preservation","topic":"Natural Compound Pharmacology Studies","field":"Agricultural and Biological Sciences","cited_by":27,"is_retracted":false,"has_abstract":true,"routes":{"ca_aff":true,"ca_fund":false,"ca_venue":false,"about_ca":false},"ca_institutions":"Agriculture and Agri-Food Canada","funders":"","keywords":"Garcinia mangostana; Wine; Ingredient; Food science; Ascorbic acid; Food processing; Food products; Chemistry; Traditional medicine","retraction":null,"screen_n_in":null,"score":{"opus":0.1436276173004549,"gpt":0.3668831688688091,"spread":0.2232555515683542,"validation_status":"score_only:v0-immature-baseline"},"prediction":{"model_version":"codex-gemma-dda1882f352a","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0008005106,0.0002549881,0.001040948,0.00003583796,0.0002675001,0.0001094148,0.0003545909,0.0001847419,0.00002471517],"category_scores_gemma":[0.0001684612,0.0000842701,0.0002080653,0.0004854441,0.00007616187,0.000486835,0.00009871108,0.0004376482,0.000002537377],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.00002954903,"about_ca_system_score_gemma":0.00007669436,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.000001908143,"about_ca_topic_score_gemma":0.000008193795,"domain_scores_codex":[0.9983571,0.0002069234,0.0007707648,0.0002065269,0.000278281,0.0001804567],"domain_scores_gemma":[0.9975389,0.0001929119,0.001615831,0.00003395376,0.0005405798,0.00007777673],"domain_codex":null,"domain_gemma":null,"domain_candidate":null,"domain_consensus":null,"study_design_codex":"design_other","study_design_gemma":"not_applicable","study_design_scores_codex":[0.000008404489,0.00001892115,0.00000869236,0.02232837,0.00005770586,0.00000148631,0.00002542638,6.748842e-9,0.000008749013,0.000002030187,0.006195302,0.9713449],"study_design_scores_gemma":[0.00005792741,0.0004814887,0.00005237543,0.04906816,0.0007015014,0.0001622453,0.000008294074,0.000002231894,0.000002329164,0.000219962,0.9490737,0.0001697676],"study_design_candidate":"design_other","study_design_consensus":null,"genre_codex":"review","genre_gemma":"review","genre_scores_codex":[0.0003954846,0.9979782,9.330259e-7,0.0009747173,0.0001320799,0.0002930477,0.000009923608,0.00001838515,0.0001972053],"genre_scores_gemma":[0.0002026274,0.9981435,0.0001328528,0.0002889092,0.001024183,0.00001377751,0.00002187275,0.00000242869,0.000169856],"genre_candidate":"review","genre_consensus":"review","teacher_disagreement_score":0.9711751,"threshold_uncertainty_score":0.3436435,"prediction_status":"machine_predicted_unvalidated"},"labels":[],"label_agreement":null},{"id":"W3021042961","doi":"10.1111/jfpp.14483","title":"Evaluation of phenolics, capsaicinoids, antioxidant properties, and major macro‐micro minerals of some hot and sweet peppers and ginger land‐races of Malaysia","year":2020,"lang":"en","type":"article","venue":"Journal of Food Processing and Preservation","topic":"Ion Channels and Receptors","field":"Neuroscience","cited_by":27,"is_retracted":false,"has_abstract":true,"routes":{"ca_aff":true,"ca_fund":false,"ca_venue":false,"about_ca":false},"ca_institutions":"Dalhousie University","funders":"","keywords":"Rhizome; Pepper; DPPH; Food science; Chemistry; Antioxidant; Botany; Horticulture; Traditional medicine; Biology","retraction":null,"screen_n_in":null,"score":{"opus":0.1063298187116225,"gpt":0.2810337799744229,"spread":0.1747039612628004,"validation_status":"score_only:v0-immature-baseline"},"prediction":{"model_version":"codex-gemma-dda1882f352a","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0007114377,0.00009872015,0.000269111,0.0001001784,0.00006927214,0.00004395561,0.00006329438,0.00005581377,0.000002937948],"category_scores_gemma":[0.0003946866,0.00006982714,0.00002168171,0.0001369183,0.0001519829,0.0005887611,0.00003808285,0.00009751927,1.897316e-8],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.000006001193,"about_ca_system_score_gemma":0.00008178921,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.00002416784,"about_ca_topic_score_gemma":0.000002385075,"domain_scores_codex":[0.9988071,0.0001260743,0.000428006,0.0001450446,0.0004011308,0.00009259446],"domain_scores_gemma":[0.9988189,0.00004313896,0.0006646836,0.00003667621,0.000374785,0.00006176723],"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":[0.0001844519,0.00003280037,0.00377801,0.0008533365,0.00001838463,2.81787e-7,0.004834146,0.0001714786,0.9846138,0.00001510981,0.00005682318,0.005441424],"study_design_scores_gemma":[0.0013617,0.0008016877,0.006746748,0.0005508321,0.0001526611,0.00003226314,0.0005531498,0.02138721,0.9677759,0.0004776405,0.00005250344,0.000107688],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9892341,0.009234216,0.00002594964,0.001282123,0.00005029524,0.0001408724,0.00001136734,0.000003328039,0.00001772343],"genre_scores_gemma":[0.9984928,0.00105346,0.0002701141,0.00007085115,0.00008448753,0.000001288646,7.307858e-7,0.000008254825,0.0000180457],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.02121574,"threshold_uncertainty_score":0.2847468,"prediction_status":"machine_predicted_unvalidated"},"labels":[],"label_agreement":null},{"id":"W4296998667","doi":"10.1111/jfpp.17169","title":"Physico‐chemical, structural, and functional properties of protein concentrate from selected pulses: A comparative study","year":2022,"lang":"en","type":"article","venue":"Journal of Food Processing and Preservation","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":25,"is_retracted":false,"has_abstract":true,"routes":{"ca_aff":true,"ca_fund":false,"ca_venue":false,"about_ca":false},"ca_institutions":"Saskatchewan Polytechnic","funders":"","keywords":"Isoelectric point; Chemistry; Food science; Extraction (chemistry); Ingredient; Solubility; Chromatography; Moisture; Food products; Biochemistry; Organic chemistry","retraction":null,"screen_n_in":null,"score":{"opus":0.08036942731556089,"gpt":0.2447229052203276,"spread":0.1643534779047667,"validation_status":"score_only:v0-immature-baseline"},"prediction":{"model_version":"codex-gemma-dda1882f352a","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0002341962,0.00008789224,0.0002211187,0.00001420113,0.0002491903,0.00007910622,0.0001042114,0.00002404333,0.00001782652],"category_scores_gemma":[0.00004243974,0.00003750635,0.00002101525,0.0002338303,0.00005243238,0.0004030634,0.00006550329,0.0001729349,4.919347e-8],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.00001917108,"about_ca_system_score_gemma":0.00003259441,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.00009249204,"about_ca_topic_score_gemma":0.00002143883,"domain_scores_codex":[0.9989051,0.000197454,0.0003419251,0.0001283871,0.0003404299,0.00008665626],"domain_scores_gemma":[0.9990501,0.00003868329,0.0005218044,0.00002318907,0.0003305065,0.00003564871],"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":[0.0003983249,0.0001048117,0.006507645,0.00003125888,0.00005891201,3.599434e-7,0.002389573,0.00002504157,0.9855689,0.000009886814,0.00002319429,0.00488213],"study_design_scores_gemma":[0.00253328,0.01061074,0.2314838,0.0004945633,0.0001402589,0.00006445169,0.02628374,0.004283976,0.718891,0.0041333,0.0005810146,0.0004999246],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9970128,0.002375386,0.000004101278,0.0001922914,0.00003397363,0.000342684,0.00002093528,0.000008686749,0.000009154181],"genre_scores_gemma":[0.9997702,0.00000269049,0.00005129898,0.00001104604,0.0001182063,0.00002598514,0.000009319841,8.151784e-7,0.00001044303],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.2666779,"threshold_uncertainty_score":0.1916595,"prediction_status":"machine_predicted_unvalidated"},"labels":[],"label_agreement":null},{"id":"W3094147710","doi":"10.1111/jfpp.14999","title":"Modeling quality changes in Pacific white shrimp ( <i>Litopenaeus vannamei</i> ) during storage: Comparison of the Arrhenius model and Random Forest model","year":2020,"lang":"en","type":"article","venue":"Journal of Food Processing and Preservation","topic":"Meat and Animal Product Quality","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":"Ministry of Agriculture","funders":"","keywords":"Shrimp; Litopenaeus; Random forest; Environmental science; Statistics; Mathematics; Fishery; Animal science; Biology; Computer science","retraction":null,"screen_n_in":null,"score":{"opus":0.1228910939509376,"gpt":0.2952628244688355,"spread":0.1723717305178979,"validation_status":"score_only:v0-immature-baseline"},"prediction":{"model_version":"codex-gemma-dda1882f352a","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0007944417,0.0001073513,0.0003223877,0.00001389309,0.0001700497,0.00007990473,0.0001623081,0.00006481475,0.000001103477],"category_scores_gemma":[0.0001857337,0.00004324851,0.00004551114,0.0001904964,0.00003868824,0.0004561316,0.00006902874,0.0002359074,2.521132e-8],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.000008857639,"about_ca_system_score_gemma":0.00002518268,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.00002576578,"about_ca_topic_score_gemma":0.0002680396,"domain_scores_codex":[0.9987941,0.0001320771,0.0005130323,0.000165298,0.0002648406,0.0001306036],"domain_scores_gemma":[0.9992692,0.00004462697,0.0004025583,0.00003684186,0.000175213,0.00007157299],"domain_codex":null,"domain_gemma":null,"domain_candidate":null,"domain_consensus":null,"study_design_codex":"simulation_or_modeling","study_design_gemma":"simulation_or_modeling","study_design_scores_codex":[0.001914665,0.000146798,0.1465704,0.0008267864,0.00002458287,4.937747e-7,0.01376183,0.50204,0.3190469,0.00009805059,0.00004362006,0.01552575],"study_design_scores_gemma":[0.0006103557,0.0002000654,0.02685027,0.0001504182,0.00001786529,0.000002162059,0.001106779,0.966398,0.002183491,0.002365601,0.000008707771,0.0001062534],"study_design_candidate":"simulation_or_modeling","study_design_consensus":"simulation_or_modeling","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9909382,0.001570344,0.0007150559,0.006577474,0.0000196122,0.000122641,0.00000881249,0.000007058527,0.00004082239],"genre_scores_gemma":[0.9994015,0.00008448961,0.0002865791,0.00008947325,0.0001171364,0.00000198299,0.000002064012,0.000001357576,0.00001539516],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.464358,"threshold_uncertainty_score":0.1763623,"prediction_status":"machine_predicted_unvalidated"},"labels":[],"label_agreement":null},{"id":"W3097232674","doi":"10.1111/jfpp.15034","title":"Chemical composition and biological activities of fennel ( <i>Foeniculum vulgare</i> Mill.) essential oils and ethanolic extracts of conventional and organic seeds","year":2020,"lang":"en","type":"article","venue":"Journal of Food Processing and Preservation","topic":"Essential Oils and Antimicrobial Activity","field":"Agricultural and Biological Sciences","cited_by":22,"is_retracted":false,"has_abstract":true,"routes":{"ca_aff":true,"ca_fund":false,"ca_venue":false,"about_ca":false},"ca_institutions":"Ministère de l'Agriculture, des Pêcheries et de l'Alimentation; Université Laval","funders":"","keywords":"Foeniculum; Limonene; Essential oil; Chemistry; Food science; Anethole; Antibacterial activity; Estragole; Preservative; Context (archaeology); Botany; Biology; Bacteria","retraction":null,"screen_n_in":null,"score":{"opus":0.02786073825569182,"gpt":0.2220078509724486,"spread":0.1941471127167567,"validation_status":"score_only:v0-immature-baseline"},"prediction":{"model_version":"codex-gemma-dda1882f352a","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0001731153,0.00008841659,0.0002414169,0.00001328269,0.00008372708,0.00005400405,0.00005012025,0.00009147981,0.00000930708],"category_scores_gemma":[0.00005119463,0.00004285582,0.00003410275,0.0001057583,0.0001591584,0.0004183556,0.00005527352,0.0001277441,1.931061e-8],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.000002810227,"about_ca_system_score_gemma":0.00001277695,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.00001235809,"about_ca_topic_score_gemma":0.000005832794,"domain_scores_codex":[0.9993293,0.00005968653,0.0002763985,0.0001237071,0.0001259591,0.00008492295],"domain_scores_gemma":[0.9992847,0.0001215142,0.0003822395,0.00001155147,0.0001231866,0.00007674214],"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":[0.0001691485,0.00006998648,0.003887902,0.000177144,0.00002012665,5.770964e-7,0.0002458702,4.77065e-7,0.987305,0.00003741483,0.00001498053,0.00807139],"study_design_scores_gemma":[0.0005301118,0.000677963,0.04743552,0.0002239507,0.00005535784,0.00008082709,0.0001894749,0.0002073726,0.9498972,0.0005258747,0.00005883989,0.0001174635],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9966372,0.001160342,0.00007558628,0.002023649,0.00002060312,0.00004900287,0.00001815889,0.000004964922,0.00001050064],"genre_scores_gemma":[0.9990691,0.0004914884,0.0002303713,0.00006770794,0.0001275167,4.527706e-7,0.00001068013,9.540884e-7,0.000001727149],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.04354762,"threshold_uncertainty_score":0.1747609,"prediction_status":"machine_predicted_unvalidated"},"labels":[],"label_agreement":null},{"id":"W2596766228","doi":"10.1111/jfpp.13311","title":"Effects of novel nitrite packaging film on the bacterial growth of bison strip-loin steaks","year":2017,"lang":"en","type":"article","venue":"Journal of Food Processing and Preservation","topic":"Meat and Animal Product Quality","field":"Agricultural and Biological Sciences","cited_by":21,"is_retracted":false,"has_abstract":true,"routes":{"ca_aff":true,"ca_fund":true,"ca_venue":false,"about_ca":false},"ca_institutions":"Agriculture Food and Rural Development; Agriculture and Agri-Food Canada; University of Manitoba","funders":"Alberta Livestock and Meat Agency","keywords":"Food science; Food spoilage; Vacuum packing; Loin; Nitrite; Food packaging; Active packaging; Bacterial growth; Shelf life; Curing (chemistry); Lactobacillus sakei; Bacteria; Chemistry; Materials science; Biology; Composite material","retraction":null,"screen_n_in":null,"score":{"opus":0.06864720106850773,"gpt":0.2683006303793098,"spread":0.1996534293108021,"validation_status":"score_only:v0-immature-baseline"},"prediction":{"model_version":"codex-gemma-dda1882f352a","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0008257824,0.00006997745,0.0001713849,0.00001264984,0.0002453415,0.0001037623,0.0002202494,0.0000457591,0.000006137757],"category_scores_gemma":[0.0008290312,0.00002342591,0.0000484787,0.00006628266,0.00005696325,0.0004059758,0.00003507005,0.0001198286,6.781018e-8],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.000003781022,"about_ca_system_score_gemma":0.0000129258,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.00004381629,"about_ca_topic_score_gemma":0.00001128813,"domain_scores_codex":[0.999256,0.00007475243,0.0002865997,0.000083267,0.0002179383,0.00008150472],"domain_scores_gemma":[0.9985536,0.000251388,0.0008789139,0.00004219664,0.0002440191,0.00002989035],"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":[0.0002626884,0.0001183598,0.008206737,0.0002251436,0.0000170238,2.222019e-7,0.000243236,8.674757e-7,0.9631929,0.0002356557,0.00008726688,0.02740992],"study_design_scores_gemma":[0.0005257637,0.001433885,0.6137832,0.000629407,0.0000342263,0.000003313268,0.0001207227,0.0001745198,0.3810568,0.001945841,0.0002089551,0.00008338608],"study_design_candidate":"bench_or_experimental","study_design_consensus":null,"genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9972562,0.0002214663,0.00001886663,0.002207594,0.0000786186,0.00007935495,0.000007589738,0.00000272497,0.0001275762],"genre_scores_gemma":[0.9995172,0.00003019564,0.00007703901,0.00003061197,0.0003182047,7.353483e-7,0.000001831027,6.543837e-7,0.00002353744],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.6055765,"threshold_uncertainty_score":0.1886993,"prediction_status":"machine_predicted_unvalidated"},"labels":[],"label_agreement":null},{"id":"W4283069920","doi":"10.1111/jfpp.16812","title":"Electrohydrodynamic drying of fruit slices: Effect on drying kinetics, energy consumption, and product quality","year":2022,"lang":"en","type":"article","venue":"Journal of Food Processing and Preservation","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":19,"is_retracted":false,"has_abstract":true,"routes":{"ca_aff":true,"ca_fund":true,"ca_venue":false,"about_ca":false},"ca_institutions":"Dalhousie University","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Shrinkage; Thermal diffusivity; Chemistry; Energy consumption; Food science; Materials science; Composite material; Thermodynamics","retraction":null,"screen_n_in":null,"score":{"opus":0.03911064700121954,"gpt":0.2665104909006059,"spread":0.2273998438993864,"validation_status":"score_only:v0-immature-baseline"},"prediction":{"model_version":"codex-gemma-dda1882f352a","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.001040626,0.0000984376,0.0002110477,0.00004278789,0.0003214503,0.00006075404,0.0001106136,0.00003230289,0.000008122676],"category_scores_gemma":[0.0001527086,0.00004754516,0.00004115023,0.0001732882,0.0000317669,0.0002216938,0.00004754352,0.0001828721,3.723253e-8],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.00002238732,"about_ca_system_score_gemma":0.0000145363,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.00007949766,"about_ca_topic_score_gemma":0.00004244731,"domain_scores_codex":[0.9987832,0.0002214745,0.0003873021,0.0001663311,0.0003101765,0.0001314764],"domain_scores_gemma":[0.9990388,0.0002160031,0.0005267438,0.00003542027,0.0001374056,0.00004558531],"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":[0.0003544162,0.00008481042,0.01372221,0.0001911005,0.00003311555,5.808253e-7,0.000483635,0.0008243132,0.7116201,0.0001682353,0.0000212236,0.2724963],"study_design_scores_gemma":[0.004504015,0.04717908,0.4291639,0.002082755,0.0004838618,0.0003664126,0.001687425,0.03646527,0.4552635,0.01378606,0.007326566,0.001691174],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9951745,0.004108607,0.00005436899,0.000478158,0.00006421295,0.000063705,0.000005445236,0.00001283371,0.00003817203],"genre_scores_gemma":[0.9995597,0.0001029044,0.0001141918,0.00006912092,0.0001148461,0.000005139625,0.00001017694,0.000001551707,0.00002239372],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.4154417,"threshold_uncertainty_score":0.2472368,"prediction_status":"machine_predicted_unvalidated"},"labels":[],"label_agreement":null},{"id":"W2612109422","doi":"10.1111/jfpp.13335","title":"The effect of preultrasonic process on oil content and fatty acid composition of hazelnut, peanut and black cumin seeds","year":2017,"lang":"en","type":"article","venue":"Journal of Food Processing and Preservation","topic":"Microbial Inactivation Methods","field":"Biochemistry, Genetics and Molecular Biology","cited_by":17,"is_retracted":false,"has_abstract":true,"routes":{"ca_aff":false,"ca_fund":true,"ca_venue":false,"about_ca":false},"ca_institutions":"","funders":"Institute of Population and Public Health; King Saud University","keywords":"Sonication; Extraction (chemistry); Oleic acid; Chemistry; Linoleic acid; Yield (engineering); Fatty acid; Response surface methodology; Chromatography; Composition (language); Food science; Peanut oil; Biochemistry; Materials science; Organic chemistry","retraction":null,"screen_n_in":null,"score":{"opus":0.03356395367827023,"gpt":0.3182666250379095,"spread":0.2847026713596392,"validation_status":"score_only:v0-immature-baseline"},"prediction":{"model_version":"codex-gemma-dda1882f352a","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0007951251,0.0000829988,0.0001600541,0.00002907695,0.000189063,0.0000760803,0.0001066675,0.00007265525,2.95375e-7],"category_scores_gemma":[0.0003515417,0.000054985,0.00002651551,0.00002381259,0.000175384,0.00004393731,0.00003189684,0.00009578439,1.179792e-8],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.000004985724,"about_ca_system_score_gemma":0.00003347666,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.000003018522,"about_ca_topic_score_gemma":0.000003052068,"domain_scores_codex":[0.9993417,0.0001242283,0.0002582959,0.00009650544,0.0001116692,0.00006762825],"domain_scores_gemma":[0.9987129,0.0000648637,0.0008005854,0.000114491,0.0002757825,0.00003135879],"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":[0.0008033569,0.00001880673,0.01184554,0.0004834877,0.00004384154,1.056916e-7,0.0002962063,0.00001569184,0.9583545,0.00001078194,0.00002198806,0.02810574],"study_design_scores_gemma":[0.0008959209,0.001923145,0.03114117,0.000326739,0.00004440904,0.00001821432,0.00007444379,0.0002504809,0.9650627,0.0001026117,0.0001043347,0.00005581734],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9968641,0.00155108,0.0009996769,0.0003696863,0.00003018567,0.00007065347,0.000003734946,0.00000111871,0.0001097484],"genre_scores_gemma":[0.9989103,0.0003789209,0.0005899653,0.0000142321,0.00006070497,0.000001907079,0.00000404474,0.000005866784,0.000034049],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.02804992,"threshold_uncertainty_score":0.2242223,"prediction_status":"machine_predicted_unvalidated"},"labels":[],"label_agreement":null},{"id":"W1549415002","doi":"10.1111/jfpp.12385","title":"Effect of a Short-Time Germination Process on the Nutrient Composition, Microbial Counts and Bread-Making Potential of Whole Flaxseed","year":2014,"lang":"en","type":"article","venue":"Journal of Food Processing and Preservation","topic":"Phytoestrogen effects and research","field":"Medicine","cited_by":17,"is_retracted":false,"has_abstract":true,"routes":{"ca_aff":true,"ca_fund":true,"ca_venue":false,"about_ca":false},"ca_institutions":"Agriculture and Agri-Food Canada; Université Laval","funders":"Agriculture and Agri-Food Canada","keywords":"Germination; Food science; Ingredient; Dry matter; Brewing; Composition (language); Nutrient; Mashing; Chemistry; Fermentation; Lactic acid; Biology; Bacteria; Botany","retraction":null,"screen_n_in":null,"score":{"opus":0.01128803161731431,"gpt":0.2999315734502473,"spread":0.2886435418329331,"validation_status":"score_only:v0-immature-baseline"},"prediction":{"model_version":"codex-gemma-dda1882f352a","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000836047,0.00005536664,0.0001676037,0.00008118041,0.00006578886,0.00002200622,0.00004019606,0.00004116441,0.000002917842],"category_scores_gemma":[0.0001094897,0.00003224093,0.00002793469,0.00009303345,0.00005498527,0.0001154895,0.000009852026,0.0001172786,1.914682e-7],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.000008815487,"about_ca_system_score_gemma":0.00004224594,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":6.318299e-7,"about_ca_topic_score_gemma":9.046646e-8,"domain_scores_codex":[0.9993226,0.00009919456,0.0002012901,0.00005813711,0.0002564604,0.00006234114],"domain_scores_gemma":[0.9992819,0.0001150762,0.0002057076,0.00004421901,0.0003271229,0.00002595715],"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":[0.002083009,0.0002039669,0.003456618,0.002861369,0.00009492227,0.000002204705,0.0006779879,0.00007857646,0.9174554,0.00006447625,0.0002576303,0.07276379],"study_design_scores_gemma":[0.003666892,0.01408863,0.03809333,0.00595804,0.0004338465,0.0003203474,0.00007140152,0.04681594,0.8889815,0.001044776,0.0003626527,0.000162625],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9983376,0.0002930191,0.0005464914,0.0004568856,0.0000247198,0.000154252,0.000002404944,0.000002585286,0.0001820476],"genre_scores_gemma":[0.9997752,0.000008512484,0.00006125605,0.00002222957,0.0001067102,0.000001693404,0.000003740015,0.000005348383,0.0000152947],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.07260116,"threshold_uncertainty_score":0.1314747,"prediction_status":"machine_predicted_unvalidated"},"labels":[],"label_agreement":null},{"id":"W4292504095","doi":"10.1111/jfpp.17052","title":"Effect of homo‐ and hetero‐fermentative lactic acid bacteria on physicochemical properties, amino acid, and volatile flavor compounds during paocai fermentation by pure culture","year":2022,"lang":"en","type":"article","venue":"Journal of Food Processing and Preservation","topic":"Probiotics and Fermented Foods","field":"Agricultural and Biological Sciences","cited_by":16,"is_retracted":false,"has_abstract":true,"routes":{"ca_aff":true,"ca_fund":false,"ca_venue":false,"about_ca":false},"ca_institutions":"McGill University","funders":"National Natural Science Foundation of China","keywords":"Lactic acid; Fermentation; Leuconostoc mesenteroides; Lactobacillus; Food science; Bacteria; Lactobacillus plantarum; Lactic acid fermentation; Lactobacillus brevis; Chemistry; Valine; Leuconostoc; Biochemistry; Biology; Amino acid","retraction":null,"screen_n_in":null,"score":{"opus":0.01437493508204378,"gpt":0.2280597650806331,"spread":0.2136848299985893,"validation_status":"score_only:v0-immature-baseline"},"prediction":{"model_version":"codex-gemma-dda1882f352a","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0002199681,0.0001191933,0.0001956214,0.00001852586,0.000308223,0.0001080055,0.00007434547,0.00004596368,0.000006799879],"category_scores_gemma":[0.00002115355,0.00005353711,0.00002884353,0.000118027,0.00004990667,0.0004003555,0.00006350167,0.0002013812,3.715982e-8],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.00002958285,"about_ca_system_score_gemma":0.000007533409,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.000004419564,"about_ca_topic_score_gemma":0.00000159995,"domain_scores_codex":[0.9991658,0.0001344593,0.0002361033,0.0001438859,0.0002117738,0.0001080057],"domain_scores_gemma":[0.9995007,0.000028747,0.0003306025,0.00002219726,0.0000648288,0.0000529266],"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":[0.0007249542,0.00007928907,0.002700479,0.0001739299,0.00003237345,4.909731e-7,0.001007528,0.000001270135,0.9806172,0.0000026845,0.00007555058,0.01458431],"study_design_scores_gemma":[0.00120158,0.008933028,0.03914113,0.0002140153,0.0000756213,0.00005370797,0.0006287157,0.0003400825,0.9488914,0.0001823173,0.000175977,0.0001623983],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9974731,0.001934305,0.000002250434,0.0003414099,0.00004118314,0.0001469062,0.00003528562,0.000006557223,0.00001897063],"genre_scores_gemma":[0.9996842,0.00007718046,0.00003584782,0.0000438191,0.0000675371,0.000009596657,0.00004631123,0.000001743793,0.0000337724],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.03644066,"threshold_uncertainty_score":0.2370633,"prediction_status":"machine_predicted_unvalidated"},"labels":[],"label_agreement":null},{"id":"W3126719789","doi":"10.1111/jfpp.15345","title":"Effect of high pressure processing combined with lactic acid bacteria on the microbial counts and physicochemical properties of uncooked beef patties during refrigerated storage","year":2021,"lang":"en","type":"article","venue":"Journal of Food Processing and Preservation","topic":"Microbial Inactivation Methods","field":"Biochemistry, Genetics and Molecular Biology","cited_by":15,"is_retracted":false,"has_abstract":true,"routes":{"ca_aff":true,"ca_fund":false,"ca_venue":false,"about_ca":false},"ca_institutions":"Nexen (Canada)","funders":"Ministry of Agriculture, Food and Rural Affairs","keywords":"Food science; Lactobacillus acidophilus; Chemistry; Lactic acid; Pascalization; Shelf life; Lipid oxidation; Bacterial growth; Aerobic bacteria; Cold storage; Total Viable Count; Bacteria; High pressure; Probiotic; Biochemistry; Biology; Antioxidant","retraction":null,"screen_n_in":null,"score":{"opus":0.01414948225137007,"gpt":0.2442170044001563,"spread":0.2300675221487862,"validation_status":"score_only:v0-immature-baseline"},"prediction":{"model_version":"codex-gemma-dda1882f352a","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0002615079,0.00008092536,0.0001632754,0.00002251807,0.00006155979,0.00003837124,0.00004906366,0.00005991681,0.000002984355],"category_scores_gemma":[0.0001511889,0.00004977542,0.00001760525,0.00007594316,0.00006413295,0.00003099479,0.00002244593,0.00009700708,1.963153e-8],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.000005123251,"about_ca_system_score_gemma":0.00008891474,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.000001680084,"about_ca_topic_score_gemma":8.320814e-7,"domain_scores_codex":[0.9994136,0.0001567308,0.0001850001,0.00009061491,0.00009665069,0.00005741607],"domain_scores_gemma":[0.9991903,0.00002076325,0.0003440007,0.00006745363,0.000361519,0.0000159165],"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":[0.001528104,0.00003083701,0.0001789797,0.0008648704,0.00005574809,3.391985e-7,0.0002096911,0.00001357915,0.995777,0.000004215762,0.00003373175,0.001302931],"study_design_scores_gemma":[0.0006282948,0.0008213781,0.0009880763,0.000519379,0.00005585303,0.00001884787,0.00003839435,0.00004229292,0.9967129,0.00001311063,0.0001070153,0.00005446148],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9979504,0.001670197,0.0001303554,0.0001277625,0.0000280283,0.00006816039,0.000003778803,0.000001984543,0.00001927162],"genre_scores_gemma":[0.9993708,0.00003335333,0.0004227119,0.00001672963,0.0000703202,0.000001914004,0.000006742876,0.000008882024,0.00006851421],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.001636844,"threshold_uncertainty_score":0.2029783,"prediction_status":"machine_predicted_unvalidated"},"labels":[],"label_agreement":null},{"id":"W1981553549","doi":"10.1111/j.1745-4549.2002.tb00489.x","title":"PHYSICAL, PHYSIOLOGICAL AND CHEMICAL CHANGES IN POTATO AS INFLUENCED BY<i>ERWINIA CAROTOVORA</i>INFECTION","year":2002,"lang":"en","type":"article","venue":"Journal of Food Processing and Preservation","topic":"Plant responses to water stress","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":"McGill University","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Polyphenol oxidase; Food science; Ascorbic acid; Erwinia; Chemistry; Browning; Peroxidase; Inoculation; Biology; Horticulture; Biochemistry; Enzyme","retraction":null,"screen_n_in":null,"score":{"opus":0.02900674895655135,"gpt":0.2377090269131438,"spread":0.2087022779565925,"validation_status":"score_only:v0-immature-baseline"},"prediction":{"model_version":"codex-gemma-dda1882f352a","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000132196,0.00009157608,0.0001643186,0.00002030882,0.00007047861,0.0000906264,0.00007150818,0.00007134414,0.000008523712],"category_scores_gemma":[0.00009625118,0.00003781236,0.00002089474,0.0001677715,0.00004438421,0.0003861283,0.0000289722,0.0001530674,4.657275e-7],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.00001110436,"about_ca_system_score_gemma":0.000003234946,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.00006437927,"about_ca_topic_score_gemma":0.0000683734,"domain_scores_codex":[0.9993601,0.00006866136,0.0001634645,0.0001292778,0.0001507254,0.0001277224],"domain_scores_gemma":[0.9995959,0.00008930849,0.0001675726,0.00001708026,0.00006723101,0.00006294144],"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":[0.00008539393,0.00007125083,0.007157934,0.00002192148,0.000005215803,0.000001917629,0.000365482,0.000004120325,0.9234594,0.000002448862,0.0001634769,0.06866151],"study_design_scores_gemma":[0.001297076,0.004602354,0.5939179,0.0005489241,0.00005090653,0.0003088108,0.0001947139,0.005501235,0.3832595,0.00318423,0.006584431,0.0005499284],"study_design_candidate":"bench_or_experimental","study_design_consensus":null,"genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9979082,0.0006552312,0.00000131321,0.001304741,0.00001545726,0.00006899185,0.00000589505,0.00001117448,0.00002900369],"genre_scores_gemma":[0.9994105,0.0002790169,0.00003015804,0.0001151631,0.000129084,0.000005081904,0.000005218315,6.722008e-7,0.00002513382],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.5867599,"threshold_uncertainty_score":0.1541943,"prediction_status":"machine_predicted_unvalidated"},"labels":[],"label_agreement":null},{"id":"W2607640315","doi":"10.1111/jfpp.13328","title":"A comparative study of the nutritional values, volatiles compounds, and sensory qualities of pea pastes cooked in iron pot and clay pot","year":2017,"lang":"en","type":"article","venue":"Journal of Food Processing and Preservation","topic":"Phytase and its Applications","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":"University of Guelph","funders":"","keywords":"Food science; Chemistry; Palatability; Mouthfeel; Tannin; Taste; Maillard reaction; Polyphenol; Antioxidant; Raw material; Organic chemistry","retraction":null,"screen_n_in":null,"score":{"opus":0.09527695012761642,"gpt":0.3070781447770063,"spread":0.2118011946493899,"validation_status":"score_only:v0-immature-baseline"},"prediction":{"model_version":"codex-gemma-dda1882f352a","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0002517542,0.00005234065,0.0001614685,0.0000141041,0.000254484,0.00006399846,0.00009134597,0.00002638508,0.000001378607],"category_scores_gemma":[0.00003863833,0.00002073516,0.00001433251,0.0000482755,0.0001132546,0.0003312302,0.00003640847,0.00007343525,8.317645e-9],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.000003527118,"about_ca_system_score_gemma":0.00001088954,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.0001072462,"about_ca_topic_score_gemma":0.0002589392,"domain_scores_codex":[0.9994153,0.00008179443,0.0002500936,0.00006663332,0.0001386971,0.00004752413],"domain_scores_gemma":[0.9991561,0.0001460172,0.0004919443,0.00003149075,0.0001541876,0.00002025162],"domain_codex":null,"domain_gemma":null,"domain_candidate":null,"domain_consensus":null,"study_design_codex":"observational","study_design_gemma":"observational","study_design_scores_codex":[0.0003506787,0.0008920816,0.7016724,0.0002601777,0.00005817751,3.562187e-7,0.01570688,0.00002319106,0.269273,0.0006527356,0.0002734471,0.01083689],"study_design_scores_gemma":[0.0004294377,0.0005525474,0.985021,0.0001734478,0.00001942596,0.000005357586,0.005572293,0.0003184495,0.002543123,0.005239399,0.00008106394,0.00004446048],"study_design_candidate":"observational","study_design_consensus":"observational","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9978187,0.001183476,0.000001596651,0.000718224,0.000009161216,0.0001130616,0.00002220552,0.000001249249,0.0001323068],"genre_scores_gemma":[0.9998006,0.00006668371,0.00004584326,0.00001202924,0.00004765026,0.000002345561,0.00000272929,3.593294e-7,0.00002173815],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.2833486,"threshold_uncertainty_score":0.1957311,"prediction_status":"machine_predicted_unvalidated"},"labels":[],"label_agreement":null},{"id":"W4402986971","doi":"10.1155/2024/1196594","title":"Dose‐Dependent Effects of Gamma Irradiation on Microbiological, Antioxidant, and Functional Properties of Buckwheat, Cowpea, Oat, and Brown Rice Flour","year":2024,"lang":"en","type":"article","venue":"Journal of Food Processing and Preservation","topic":"Seed and Plant Biochemistry","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":"Lethbridge College","funders":"","keywords":"Antioxidant; Gamma irradiation; Food science; Brown rice; Chemistry; Rice flour; Irradiation; Horticulture; Agronomy; Biology; Biochemistry","retraction":null,"screen_n_in":null,"score":{"opus":0.02739855533135336,"gpt":0.2018698867402794,"spread":0.1744713314089261,"validation_status":"score_only:v0-immature-baseline"},"prediction":{"model_version":"codex-gemma-dda1882f352a","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0002605928,0.00008136509,0.0001468663,0.00002425623,0.00008187211,0.00006960412,0.00004154354,0.0000851534,0.000003874047],"category_scores_gemma":[0.0000820195,0.00003223935,0.00002680282,0.0001070924,0.00005082556,0.0002058242,0.00001637161,0.0001118978,9.044871e-8],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.000005505186,"about_ca_system_score_gemma":0.00001441171,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.00001726935,"about_ca_topic_score_gemma":0.000005061333,"domain_scores_codex":[0.9993971,0.00004340391,0.000236808,0.0001167867,0.0001340544,0.0000718349],"domain_scores_gemma":[0.9994932,0.0001607613,0.0001852653,0.00001542581,0.0001081007,0.00003718657],"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":[0.0001774274,0.000038233,0.002851935,0.0006774905,0.00002332939,0.000001034336,0.0001346638,0.000004315798,0.9707827,0.00001496002,0.00008266562,0.02521125],"study_design_scores_gemma":[0.0003569626,0.001578726,0.4751965,0.001533374,0.00006144363,0.0001344431,0.0001629819,0.0003451474,0.5196273,0.0004063763,0.0004734693,0.000123259],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9846451,0.01471438,0.000008575413,0.0004253894,0.00006893332,0.00006535582,0.00001329995,0.000007332933,0.00005168737],"genre_scores_gemma":[0.9990465,0.0006736571,0.00003888239,0.00002818611,0.000151399,0.000001198472,0.000007897525,7.357785e-7,0.00005153312],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.4723446,"threshold_uncertainty_score":0.1314683,"prediction_status":"machine_predicted_unvalidated"},"labels":[],"label_agreement":null},{"id":"W3126836583","doi":"10.1111/jfpp.15337","title":"Fermentation of dietary fibers modified by an enzymatic‐ultrasonic treatment and evaluation of their impact on gut microbiota in mice","year":2021,"lang":"en","type":"article","venue":"Journal of Food Processing and Preservation","topic":"Gut microbiota and health","field":"Biochemistry, Genetics and Molecular Biology","cited_by":12,"is_retracted":false,"has_abstract":true,"routes":{"ca_aff":true,"ca_fund":false,"ca_venue":false,"about_ca":false},"ca_institutions":"University of Saskatchewan","funders":"National Natural Science Foundation of China","keywords":"Firmicutes; Bacteroidetes; Gut flora; Food science; Biology; Prebiotic; Ruminococcus; Fermentation; Microbiome; Moringa; Swelling capacity; Chemistry; Microbiology; Bacteria; Biochemistry; 16S ribosomal RNA; Medicine; Swelling","retraction":null,"screen_n_in":null,"score":{"opus":0.04914910338622476,"gpt":0.3418425684786995,"spread":0.2926934650924747,"validation_status":"score_only:v0-immature-baseline"},"prediction":{"model_version":"codex-gemma-dda1882f352a","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0004011977,0.00007998669,0.0001522903,0.00004974024,0.00002904685,0.0000156012,0.0000332381,0.00006696015,0.000001926583],"category_scores_gemma":[0.00003124289,0.00005947724,0.00003095322,0.00006738621,0.00002028434,0.00002943907,0.000007276019,0.00004527273,1.211367e-8],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.00003327159,"about_ca_system_score_gemma":0.000232818,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.0000306091,"about_ca_topic_score_gemma":0.00004125234,"domain_scores_codex":[0.9993075,0.0001393421,0.0002954494,0.0001023607,0.0000856086,0.00006975932],"domain_scores_gemma":[0.9993082,0.00001330441,0.0003313432,0.00006265607,0.0002527018,0.00003174728],"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":[0.0002353045,0.0001669108,0.002577006,0.0001128952,0.00004216128,8.285734e-8,0.001036836,0.0005552245,0.9816017,9.809419e-7,0.00003591678,0.01363502],"study_design_scores_gemma":[0.001982921,0.002994196,0.1806437,0.0002302563,0.00008049637,0.00002424085,0.0005567618,0.002231344,0.8109685,0.0001910094,0.0000172404,0.00007935979],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9952477,0.004416594,0.00004140276,0.0001349276,0.00001668261,0.0000989403,0.00002385008,6.175735e-7,0.00001928557],"genre_scores_gemma":[0.9988768,0.0006276387,0.0003217414,0.0000263163,0.00002040462,0.000001581752,0.0001099661,0.000005158156,0.0000104413],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.1780667,"threshold_uncertainty_score":0.2425411,"prediction_status":"machine_predicted_unvalidated"},"labels":[],"label_agreement":null},{"id":"W3211164299","doi":"10.1111/jfpp.16065","title":"Variations in nutritional and microbial composition of napa cabbage kimchi during refrigerated storage","year":2021,"lang":"en","type":"article","venue":"Journal of Food Processing and Preservation","topic":"Tea Polyphenols and Effects","field":"Medicine","cited_by":10,"is_retracted":false,"has_abstract":true,"routes":{"ca_aff":true,"ca_fund":false,"ca_venue":false,"about_ca":false},"ca_institutions":"Nova Scotia Department of Agriculture; Dalhousie University","funders":"","keywords":"Food science; Firmicutes; Actinobacteria; Polyphenol; Cold storage; Shelf life; Composition (language); Chemistry; Biology; Bacteria; Antioxidant; Horticulture; Biochemistry","retraction":null,"screen_n_in":null,"score":{"opus":0.01863352544533239,"gpt":0.2608498775699282,"spread":0.2422163521245958,"validation_status":"score_only:v0-immature-baseline"},"prediction":{"model_version":"codex-gemma-dda1882f352a","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0001952359,0.00005590755,0.0001758602,0.0001146335,0.00006882562,0.00003329859,0.00001710497,0.00005499338,0.000006014017],"category_scores_gemma":[0.00007103828,0.00005166031,0.00002167938,0.0001833101,0.00002065704,0.0003175852,0.00001165351,0.0001478221,4.842826e-8],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.00002508067,"about_ca_system_score_gemma":0.0001198398,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.000008940965,"about_ca_topic_score_gemma":0.000008944327,"domain_scores_codex":[0.9993783,0.00005455445,0.0002938861,0.0000740862,0.0001305824,0.00006865315],"domain_scores_gemma":[0.9993885,0.00003871246,0.0002083905,0.00003672276,0.0002843824,0.00004325514],"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":[0.0004844916,0.0002387004,0.01578773,0.0009544651,0.00004196597,0.00002802882,0.001466164,0.00007902768,0.9790586,0.0001265776,0.00005112153,0.00168311],"study_design_scores_gemma":[0.005367821,0.0006097879,0.8456908,0.002500209,0.000113087,0.0008864524,0.0001978032,0.002724005,0.1406478,0.001043157,0.0001052958,0.0001137479],"study_design_candidate":"bench_or_experimental","study_design_consensus":null,"genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9959585,0.002068339,0.0004778492,0.00133031,0.00004062891,0.00006281486,0.000007569911,0.000004122406,0.00004985529],"genre_scores_gemma":[0.9976448,0.00007525941,0.002082425,0.0000456297,0.00009679121,0.000001210067,0.00002197035,0.000005465211,0.0000264604],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.8384108,"threshold_uncertainty_score":0.2106646,"prediction_status":"machine_predicted_unvalidated"},"labels":[],"label_agreement":null},{"id":"W3036131668","doi":"10.1111/jfpp.14594","title":"Effects of resistant starch on the indicators of glucose regulation in persons diagnosed with type 2 diabetes and those at risk: A meta‐analysis","year":2020,"lang":"en","type":"article","venue":"Journal of Food Processing and Preservation","topic":"Nutritional Studies and Diet","field":"Medicine","cited_by":9,"is_retracted":false,"has_abstract":true,"routes":{"ca_aff":true,"ca_fund":false,"ca_venue":false,"about_ca":false},"ca_institutions":"Ministry of Agriculture","funders":"","keywords":"Cochrane Library; Placebo; Medicine; Insulin resistance; Internal medicine; Meta-analysis; Diabetes mellitus; Type 2 diabetes; Type 2 Diabetes Mellitus; Insulin; Randomized controlled trial; Hemoglobin; Endocrinology; Population; Environmental health; Pathology; Alternative medicine","retraction":null,"screen_n_in":null,"score":{"opus":0.03726370993913374,"gpt":0.2739006193597868,"spread":0.236636909420653,"validation_status":"score_only:v0-immature-baseline"},"prediction":{"model_version":"codex-gemma-dda1882f352a","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0003341774,0.00006007655,0.0003342618,0.0001287776,0.00006350059,0.00000845735,0.00002755616,0.00002664158,0.00000343448],"category_scores_gemma":[0.0003560413,0.00003242789,0.00005948538,0.0005586917,0.00005247171,0.00008175671,0.00001531534,0.0001019979,1.376396e-8],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.0000110029,"about_ca_system_score_gemma":0.00003192948,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.00001329872,"about_ca_topic_score_gemma":0.00002554299,"domain_scores_codex":[0.9993203,0.00008281574,0.0002196038,0.00007344913,0.0002483671,0.00005543818],"domain_scores_gemma":[0.9989184,0.0004483734,0.0004024621,0.00003830271,0.0001521983,0.00004031032],"domain_codex":null,"domain_gemma":null,"domain_candidate":null,"domain_consensus":null,"study_design_codex":"observational","study_design_gemma":"observational","study_design_scores_codex":[0.0177149,0.000581449,0.9097925,0.004509469,0.02368934,0.00001046343,0.01637944,0.0003007419,0.02329041,0.0001573563,0.0002779038,0.003296061],"study_design_scores_gemma":[0.001651488,0.005821608,0.961009,0.0004110693,0.01459148,7.735366e-7,0.0005805687,0.0006137749,0.01486088,0.0003300582,0.00007348922,0.00005587399],"study_design_candidate":"observational","study_design_consensus":"observational","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9791437,0.01878229,0.00001949428,0.001901291,0.000003105562,0.0001255613,0.000005865429,0.000001580571,0.00001708585],"genre_scores_gemma":[0.9987499,0.0008173814,0.0003237526,0.00007573592,0.00002011325,0.000003975619,0.000002801386,0.000003901841,0.000002470498],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.05121646,"threshold_uncertainty_score":0.1322371,"prediction_status":"machine_predicted_unvalidated"},"labels":[],"label_agreement":null},{"id":"W3184707103","doi":"10.1111/jfpp.15797","title":"Oxidizing agent‐assisted extrusion cooking of yellow peas and the techno‐functionality of the resulting extrudate flours","year":2021,"lang":"en","type":"article","venue":"Journal of Food Processing and Preservation","topic":"Food composition and properties","field":"Nursing","cited_by":9,"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":"Canadian Network for Research and Innovation in Machining Technology, Natural Sciences and Engineering Research Council of Canada","keywords":"Oxidizing agent; Extrusion; Die swell; Emulsion; Plastics extrusion; Ingredient; Chemistry; Extrusion cooking; Food industry; Food science; Materials science; Chemical engineering; Pulp and paper industry; Composite material; Organic chemistry","retraction":null,"screen_n_in":null,"score":{"opus":0.04594582263367287,"gpt":0.2644107069269391,"spread":0.2184648842932663,"validation_status":"score_only:v0-immature-baseline"},"prediction":{"model_version":"codex-gemma-dda1882f352a","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00109917,0.00008753507,0.0002085877,0.00006125445,0.000360933,0.00008227614,0.00012044,0.00006109647,0.000003605474],"category_scores_gemma":[0.0005247263,0.00005133775,0.00007448957,0.0002881714,0.0001709398,0.000376302,0.00007510249,0.0002342021,3.119739e-8],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.00001870617,"about_ca_system_score_gemma":0.00006303924,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.00001741204,"about_ca_topic_score_gemma":0.00001160963,"domain_scores_codex":[0.9986269,0.0002851835,0.0005379716,0.0001044664,0.000355961,0.00008944649],"domain_scores_gemma":[0.9982173,0.0001743891,0.0008638559,0.00012875,0.0005899603,0.00002576673],"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":[0.007990424,0.0001844132,0.01279916,0.001646723,0.0002074708,0.000002506045,0.01243177,0.0007333325,0.6310679,0.0005325997,0.0002499049,0.3321538],"study_design_scores_gemma":[0.007599296,0.001301048,0.0973781,0.007555674,0.000664788,0.000596009,0.006813219,0.02592104,0.8284414,0.01730469,0.0060326,0.0003921826],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9864577,0.006633111,0.0004329188,0.005822345,0.0002593354,0.00008535008,0.000002811224,0.000009155508,0.0002972887],"genre_scores_gemma":[0.9983911,0.00005676834,0.001281182,0.0001326995,0.00007987564,0.000001309658,0.000001820506,0.000008156504,0.00004707218],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.3317617,"threshold_uncertainty_score":0.2776041,"prediction_status":"machine_predicted_unvalidated"},"labels":[],"label_agreement":null},{"id":"W4214899356","doi":"10.1111/jfpp.16502","title":"A non‐conventional approach for obtaining phenolic antioxidants from red guava (<i>Psidium guajava</i>L.) by‐products","year":2022,"lang":"en","type":"article","venue":"Journal of Food Processing and Preservation","topic":"Psidium guajava Extracts and Applications","field":"Pharmacology, Toxicology and Pharmaceutics","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":"Chemistry; Pulp (tooth); Psidium; Naringin; Nutraceutical; Antioxidant; Ellagic acid; Food science; Phenols; Extraction (chemistry); Polyphenol; Chromatography; Botany; Organic chemistry; Biology","retraction":null,"screen_n_in":null,"score":{"opus":0.138546928793724,"gpt":0.3952364452659339,"spread":0.2566895164722099,"validation_status":"score_only:v0-immature-baseline"},"prediction":{"model_version":"codex-gemma-dda1882f352a","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.001237812,0.0001646853,0.0002692119,0.0001231749,0.0008657348,0.00007571627,0.0002883682,0.0001513989,0.00008484544],"category_scores_gemma":[0.0001213403,0.0001611431,0.00007694917,0.0002905536,0.00006630591,0.0005215539,0.0000778031,0.0008210161,5.652344e-7],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.0000513925,"about_ca_system_score_gemma":0.0002260766,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.00001006261,"about_ca_topic_score_gemma":9.299117e-7,"domain_scores_codex":[0.9984217,0.0001611309,0.0005930161,0.000276467,0.0002871532,0.0002605695],"domain_scores_gemma":[0.998422,0.0001725202,0.0008107332,0.0001153895,0.0003590378,0.0001202777],"domain_codex":null,"domain_gemma":null,"domain_candidate":null,"domain_consensus":null,"study_design_codex":"bench_or_experimental","study_design_gemma":"not_applicable","study_design_scores_codex":[0.002064718,0.001877239,0.007994103,0.0004648728,0.0006156012,0.000004296458,0.004462277,0.003527067,0.8048516,0.0006286651,0.123463,0.05004655],"study_design_scores_gemma":[0.01091573,0.00205793,0.01175847,0.000107689,0.0009302231,0.0002229002,0.002253328,0.08282102,0.1178266,0.01643253,0.7537729,0.0009007575],"study_design_candidate":"bench_or_experimental","study_design_consensus":null,"genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9755015,0.006071098,0.01137189,0.004943779,0.0004528821,0.0004910854,0.0002891064,0.00003565822,0.0008430302],"genre_scores_gemma":[0.9913304,0.0001126004,0.00641503,0.0007235414,0.0005866215,0.0001116309,0.0002074967,0.00002584408,0.0004868458],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.6870251,"threshold_uncertainty_score":0.665862,"prediction_status":"machine_predicted_unvalidated"},"labels":[],"label_agreement":null},{"id":"W4401970593","doi":"10.1155/2024/2930130","title":"Evaluation of the Physicochemical, Nutritional, Textural, and Sensory Characteristics of Extrudates From Sorghum and Orange‐Fleshed Sweet Potato Flour Blends","year":2024,"lang":"en","type":"article","venue":"Journal of Food Processing and Preservation","topic":"Food composition and properties","field":"Nursing","cited_by":9,"is_retracted":false,"has_abstract":true,"routes":{"ca_aff":true,"ca_fund":false,"ca_venue":false,"about_ca":false},"ca_institutions":"University of Saskatchewan","funders":"","keywords":"Food science; Orange (colour); Sorghum; Sensory system; Chemistry; Agronomy; Biology","retraction":null,"screen_n_in":null,"score":{"opus":0.05252791214136634,"gpt":0.2919470306842028,"spread":0.2394191185428365,"validation_status":"score_only:v0-immature-baseline"},"prediction":{"model_version":"codex-gemma-dda1882f352a","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0005049132,0.00009262083,0.000188981,0.00007543805,0.00009679005,0.000128435,0.00006296777,0.00005298556,0.000006967681],"category_scores_gemma":[0.0001308431,0.00006377093,0.00003725363,0.0001217161,0.0001028173,0.0005079416,0.00002592698,0.0001516069,7.925077e-8],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.0000167534,"about_ca_system_score_gemma":0.00007047012,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.00001261513,"about_ca_topic_score_gemma":0.000002622076,"domain_scores_codex":[0.9989095,0.0001321695,0.000367074,0.0001070782,0.0004176867,0.00006654686],"domain_scores_gemma":[0.9988662,0.0001227548,0.0003084767,0.0000666375,0.000604808,0.00003112515],"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":[0.0009248122,0.00009288057,0.001495542,0.001338611,0.0001557882,4.674332e-7,0.00518914,0.00001954368,0.7968687,0.00005577025,0.0005368956,0.1933218],"study_design_scores_gemma":[0.003027133,0.002424002,0.09885512,0.008794575,0.001948562,0.0001535752,0.00171931,0.09197792,0.721089,0.06755561,0.001998045,0.0004571642],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9801983,0.01666046,0.00003431287,0.002771958,0.0001639251,0.00008759918,0.00004190065,0.000008168423,0.00003332817],"genre_scores_gemma":[0.9991374,0.0001883581,0.0003945179,0.00006707055,0.0001815323,0.000002293578,0.0000128465,0.000009567253,0.000006432962],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.1928646,"threshold_uncertainty_score":0.2600503,"prediction_status":"machine_predicted_unvalidated"},"labels":[],"label_agreement":null},{"id":"W2038952672","doi":"10.1111/j.1745-4549.2006.00095.x","title":"HEAT TRANSFER TO CANNED PARTICULATES IN HIGH-VISCOSITY NEWTONIAN FLUIDS DURING AGITATION PROCESSING","year":2006,"lang":"en","type":"article","venue":"Journal of Food Processing and Preservation","topic":"Heat and Mass Transfer in Porous Media","field":"Engineering","cited_by":6,"is_retracted":false,"has_abstract":true,"routes":{"ca_aff":true,"ca_fund":false,"ca_venue":false,"about_ca":false},"ca_institutions":"McGill University","funders":"","keywords":"Viscosity; Particle size; Heat transfer; Particle (ecology); Retort; Chemistry; Newtonian fluid; Thermodynamics; Heat transfer coefficient; Materials science; Composite material; Organic chemistry","retraction":null,"screen_n_in":null,"score":{"opus":0.01022671991447381,"gpt":0.2138460325098807,"spread":0.2036193125954069,"validation_status":"score_only:v0-immature-baseline"},"prediction":{"model_version":"codex-gemma-dda1882f352a","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0002523773,0.0001298345,0.0002084266,0.0002025672,0.00008885515,0.0001281398,0.00007186752,0.00007840984,0.000002351971],"category_scores_gemma":[0.00002732167,0.0001206823,0.00002756907,0.0003107516,0.00001488652,0.0009642931,0.000004684761,0.0001801898,3.076671e-7],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.00006275893,"about_ca_system_score_gemma":0.00004276584,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.00007182038,"about_ca_topic_score_gemma":0.0003495347,"domain_scores_codex":[0.9989551,0.00002737283,0.0004720208,0.0001060929,0.0002201434,0.0002193245],"domain_scores_gemma":[0.9996566,0.00002118955,0.000009231389,0.00005014673,0.0001739693,0.0000889173],"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":[0.0002221163,0.0001061258,0.03059991,0.001950923,0.0000348994,0.00001812889,0.008021883,0.1235321,0.8048467,0.00004292599,0.0001836626,0.03044061],"study_design_scores_gemma":[0.002655852,0.0004516658,0.501004,0.00180886,0.00009723049,0.00006694387,0.0003715834,0.0545157,0.4362559,0.001798072,0.0004498437,0.0005242854],"study_design_candidate":"bench_or_experimental","study_design_consensus":null,"genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9824403,0.001457813,0.01492456,0.000799732,0.0001253221,0.0001177313,0.000002152294,0.00004642369,0.00008599766],"genre_scores_gemma":[0.9985822,0.00004093629,0.001110618,0.00003391764,0.0001881038,0.000007543641,0.000005129619,0.00002112112,0.00001041212],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.4704041,"threshold_uncertainty_score":0.4921282,"prediction_status":"machine_predicted_unvalidated"},"labels":[],"label_agreement":null},{"id":"W3216575869","doi":"10.1111/jfpp.16080","title":"A micro/nanofiber antibacterial pad with core–shell structure for cold fresh lamb preservation","year":2021,"lang":"en","type":"article","venue":"Journal of Food Processing and Preservation","topic":"Electrospun Nanofibers in Biomedical Applications","field":"Materials Science","cited_by":6,"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":"National Natural Science Foundation of China","keywords":"Nanofiber; Core (optical fiber); Shell (structure); Food science; Chemistry; Materials science; Composite material","retraction":null,"screen_n_in":null,"score":{"opus":0.01963970258917611,"gpt":0.2602847884251676,"spread":0.2406450858359915,"validation_status":"score_only:v0-immature-baseline"},"prediction":{"model_version":"codex-gemma-dda1882f352a","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0003998781,0.0001417589,0.0002543974,0.0000694211,0.0002439712,0.0002712079,0.0002001854,0.0001358697,0.0000444895],"category_scores_gemma":[0.0001078608,0.0001077731,0.00003997533,0.0003421045,0.00009687419,0.0009652616,0.00004139593,0.0001359855,4.534372e-7],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.00003149053,"about_ca_system_score_gemma":0.0003542439,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.000004208847,"about_ca_topic_score_gemma":0.00003183505,"domain_scores_codex":[0.9986444,0.00005182036,0.0004723159,0.0002370105,0.0003722394,0.0002221757],"domain_scores_gemma":[0.997926,0.0001374829,0.0006201732,0.000157816,0.0010643,0.00009424966],"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":[0.0002735744,0.00005947578,0.002103666,0.0002343705,0.00002253374,0.000001405016,0.0002963924,0.000009347097,0.993684,0.0004743146,0.001754921,0.001085991],"study_design_scores_gemma":[0.001420462,0.0006739318,0.0042502,0.0002209388,0.0000880611,0.00008725509,0.00004542066,0.00023135,0.9710826,0.009092694,0.01264063,0.0001664036],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.971987,0.000812094,0.02496216,0.001688998,0.0001824463,0.0002461034,0.00006290829,0.00002228156,0.00003598885],"genre_scores_gemma":[0.8690815,0.00005348227,0.1296386,0.0002875413,0.0005625786,0.00002019115,0.00006290686,0.00002520743,0.0002680454],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.1046764,"threshold_uncertainty_score":0.4394858,"prediction_status":"machine_predicted_unvalidated"},"labels":[],"label_agreement":null},{"id":"W1511606459","doi":"10.1111/jfpp.12404","title":"Assessment of the Oxidative Stability of Flaxseed-Enriched Lasagna Using the Rancimat Method","year":2014,"lang":"en","type":"article","venue":"Journal of Food Processing and Preservation","topic":"Phytoestrogen effects and research","field":"Medicine","cited_by":6,"is_retracted":false,"has_abstract":true,"routes":{"ca_aff":true,"ca_fund":true,"ca_venue":false,"about_ca":false},"ca_institutions":"University of Waterloo; Agriculture and Agri-Food Canada; Université de Sherbrooke","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Chemistry; Degree of unsaturation; Oxidative phosphorylation; Lipid oxidation; Food science; Extraction (chemistry); Chromatography; Biochemistry; Antioxidant","retraction":null,"screen_n_in":null,"score":{"opus":0.0674009191336919,"gpt":0.3936842344322816,"spread":0.3262833152985897,"validation_status":"score_only:v0-immature-baseline"},"prediction":{"model_version":"codex-gemma-dda1882f352a","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00310624,0.00006707428,0.0002652724,0.00004977445,0.00010744,0.00001926476,0.0001167379,0.00004429665,0.000004187999],"category_scores_gemma":[0.0006348493,0.00003020756,0.00007645506,0.0002449926,0.0001019703,0.0002059663,0.00004384966,0.0002674928,1.055039e-8],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.00002667452,"about_ca_system_score_gemma":0.0002683523,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.00001430943,"about_ca_topic_score_gemma":0.000002608663,"domain_scores_codex":[0.9985538,0.0004415715,0.0003691905,0.00007305566,0.0004687835,0.00009363389],"domain_scores_gemma":[0.9981458,0.0003686464,0.0006081403,0.0001461202,0.0006922262,0.00003909238],"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":[0.0002818539,0.0001960483,0.1054633,0.00134735,0.0001475337,2.549172e-7,0.001559704,0.0003172935,0.8707443,0.000211503,0.00001919563,0.01971168],"study_design_scores_gemma":[0.001817802,0.001600342,0.576357,0.000845887,0.0002960248,0.00004975365,0.0006269263,0.08790297,0.3273779,0.002907156,0.0001467699,0.00007145612],"study_design_candidate":"bench_or_experimental","study_design_consensus":null,"genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9638052,0.0006541478,0.03418263,0.0008998705,0.00004316723,0.0001853407,0.000001466016,0.000001857621,0.0002262973],"genre_scores_gemma":[0.990083,0.00001649299,0.009768751,0.00003616888,0.0000802672,0.000001452373,4.500266e-7,0.00000562719,0.000007727088],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.5433664,"threshold_uncertainty_score":0.1231828,"prediction_status":"machine_predicted_unvalidated"},"labels":[],"label_agreement":null},{"id":"W3162871304","doi":"10.1111/jfpp.15625","title":"Multi‐objective optimization of drying conditions for the <i>Olea</i> <i>europaea</i> L. leaves with NSGA‐II","year":2021,"lang":"en","type":"article","venue":"Journal of Food Processing and Preservation","topic":"Edible Oils Quality and Analysis","field":"Chemistry","cited_by":6,"is_retracted":false,"has_abstract":true,"routes":{"ca_aff":true,"ca_fund":false,"ca_venue":false,"about_ca":false},"ca_institutions":"Université de Montréal","funders":"","keywords":"Oleuropein; Olea; Extraction (chemistry); Water content; Chemistry; Mathematics; Inlet; Sorting; Olive oil; Food science; Botany; Chromatography; Algorithm; Engineering; Biology","retraction":null,"screen_n_in":null,"score":{"opus":0.03743176331997455,"gpt":0.2851025974213516,"spread":0.247670834101377,"validation_status":"score_only:v0-immature-baseline"},"prediction":{"model_version":"codex-gemma-dda1882f352a","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0003472506,0.00008301096,0.0001801048,0.00004420413,0.0003679662,0.0000794035,0.00008950205,0.0000525599,0.00001521861],"category_scores_gemma":[0.0003630306,0.00005725275,0.00006866638,0.0002395382,0.0000626853,0.0005273661,0.00002165246,0.0001451062,2.70334e-8],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.00001094574,"about_ca_system_score_gemma":0.0001442371,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.000005382123,"about_ca_topic_score_gemma":0.0000189278,"domain_scores_codex":[0.9992087,0.00004030718,0.0003502382,0.0001051126,0.0002074131,0.00008822168],"domain_scores_gemma":[0.9979967,0.0003046874,0.0006058839,0.00008887643,0.0009711744,0.00003261647],"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":[0.000910597,0.0008514509,0.01157339,0.007257973,0.001545037,0.000007711044,0.01688349,0.3476796,0.5941046,0.0005567502,0.0005712803,0.01805821],"study_design_scores_gemma":[0.004165191,0.0006419035,0.0007356998,0.003282191,0.001449313,0.0001257026,0.01325267,0.1818429,0.7910711,0.001980878,0.001070667,0.000381821],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.7293292,0.009173321,0.2585456,0.002099378,0.00006659647,0.00008534176,0.00005759739,0.0000211014,0.0006218586],"genre_scores_gemma":[0.9861454,0.000566013,0.01269219,0.0001083183,0.0001617319,0.000006637501,0.00002274477,0.00001259168,0.0002843548],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.2568162,"threshold_uncertainty_score":0.2830136,"prediction_status":"machine_predicted_unvalidated"},"labels":[],"label_agreement":null},{"id":"W3159089276","doi":"10.1111/jfpp.15553","title":"Emulsifying properties of plasma fractionated from egg yolk using low centrifugal forces—Mayonnaise preparation","year":2021,"lang":"en","type":"article","venue":"Journal of Food Processing and Preservation","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":6,"is_retracted":false,"has_abstract":true,"routes":{"ca_aff":true,"ca_fund":false,"ca_venue":false,"about_ca":false},"ca_institutions":"University of Alberta","funders":"","keywords":"Yolk; Chemistry; Fractionation; Centrifugation; Chromatography; Rheology; Centrifugal force; Granule (geology); Creaming; Materials science; Emulsion; Food science; Composite material; Biochemistry","retraction":null,"screen_n_in":null,"score":{"opus":0.07316295961173279,"gpt":0.2622017028825199,"spread":0.1890387432707871,"validation_status":"score_only:v0-immature-baseline"},"prediction":{"model_version":"codex-gemma-dda1882f352a","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0003331784,0.00009731593,0.0002189096,0.00002475715,0.0001974782,0.0001413111,0.0001112778,0.0001050623,0.00001513103],"category_scores_gemma":[0.0002666753,0.0000450035,0.00005688786,0.0002358218,0.00002993451,0.001102903,0.00003649438,0.0001403853,2.766889e-7],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.00003057597,"about_ca_system_score_gemma":0.00006737121,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.00008904209,"about_ca_topic_score_gemma":0.00006694898,"domain_scores_codex":[0.9987282,0.000137442,0.0005195378,0.0001425038,0.0003557636,0.0001166092],"domain_scores_gemma":[0.9983974,0.00006317157,0.0007574038,0.00003858355,0.000693523,0.00004987897],"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":[0.0002272881,0.0000635914,0.007414044,0.0001169721,0.00004003674,0.000001343347,0.0007291419,0.0004406185,0.9718484,0.000007655329,0.00001178936,0.01909912],"study_design_scores_gemma":[0.0005055196,0.0004251113,0.01298126,0.001389038,0.00005760824,0.00005466129,0.001026355,0.02335742,0.9584059,0.0008121585,0.0008150813,0.000169946],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9952512,0.003907371,0.0002604018,0.0002479496,0.0001546823,0.0001059496,0.000009755572,0.0000126912,0.00004993132],"genre_scores_gemma":[0.9987444,0.00004625297,0.0008319484,0.00001983684,0.0003136095,0.000002373027,0.0000131743,0.000001487453,0.00002694386],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.0229168,"threshold_uncertainty_score":0.183519,"prediction_status":"machine_predicted_unvalidated"},"labels":[],"label_agreement":null},{"id":"W4395089563","doi":"10.1155/2024/9794290","title":"Optimization of Wall Materials for Astaxanthin Powder Production from Shrimp Shell Extract Using Simplex Lattice Mixture Design","year":2024,"lang":"en","type":"article","venue":"Journal of Food Processing and Preservation","topic":"Microencapsulation and Drying Processes","field":"Agricultural and Biological Sciences","cited_by":5,"is_retracted":false,"has_abstract":true,"routes":{"ca_aff":true,"ca_fund":false,"ca_venue":false,"about_ca":false},"ca_institutions":"McGill University","funders":"Iran National Science Foundation","keywords":"Astaxanthin; Shrimp; Simplex; Materials science; Shell (structure); Chemical engineering; Chemistry; Food science; Composite material; Fishery; Mathematics; Biology; Engineering; Combinatorics","retraction":null,"screen_n_in":null,"score":{"opus":0.08401073419862243,"gpt":0.2890569002670814,"spread":0.2050461660684589,"validation_status":"score_only:v0-immature-baseline"},"prediction":{"model_version":"codex-gemma-dda1882f352a","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0007135844,0.00009269515,0.0001588215,0.00003638077,0.0001245716,0.0002247372,0.00007852189,0.00008574889,0.00005546669],"category_scores_gemma":[0.0002970732,0.00004252174,0.00003575461,0.0002112017,0.00001949444,0.0009530588,0.00001087694,0.00007165522,1.283931e-7],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.00001681298,"about_ca_system_score_gemma":0.00005291536,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.00002906209,"about_ca_topic_score_gemma":0.000008211872,"domain_scores_codex":[0.9990907,0.00007076874,0.0004041134,0.0001466377,0.0001933087,0.00009450189],"domain_scores_gemma":[0.9988462,0.0001735262,0.000398772,0.00002293079,0.0005244517,0.00003415821],"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":[0.0002057539,0.00003892541,0.0000900433,0.0003239375,0.00002859892,3.450709e-7,0.0006913298,0.009190494,0.9569793,0.00002048829,0.0002704184,0.03216031],"study_design_scores_gemma":[0.0004934521,0.001114911,0.003455505,0.001920889,0.0002993232,0.00005856212,0.0005401393,0.1409433,0.831996,0.01184589,0.006942995,0.000389006],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9643312,0.003179569,0.03091919,0.001136076,0.0001947422,0.0001811782,0.00002856852,0.00002154452,0.000007936917],"genre_scores_gemma":[0.9773418,0.00010334,0.02205957,0.00004496689,0.0003750456,0.000002158784,0.00003318228,0.000002448186,0.00003752396],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.1317529,"threshold_uncertainty_score":0.2167146,"prediction_status":"machine_predicted_unvalidated"},"labels":[],"label_agreement":null},{"id":"W2792966639","doi":"10.1111/jfpp.13580","title":"Effect of processing on the concentrations of boar taint compounds skatole and androstenone in different types of sausage","year":2018,"lang":"en","type":"article","venue":"Journal of Food Processing and Preservation","topic":"Meat and Animal Product Quality","field":"Agricultural and Biological Sciences","cited_by":5,"is_retracted":false,"has_abstract":true,"routes":{"ca_aff":false,"ca_fund":true,"ca_venue":false,"about_ca":false},"ca_institutions":"","funders":"Bundesministerium für Verbraucherschutz, Ernährung und Landwirtschaft; McGill University","keywords":"Androstenone; Boar taint; Skatole; Food science; Chemistry; BOAR; Animal science; Biology; Biochemistry","retraction":null,"screen_n_in":null,"score":{"opus":0.03978865758359394,"gpt":0.2730737444442089,"spread":0.2332850868606149,"validation_status":"score_only:v0-immature-baseline"},"prediction":{"model_version":"codex-gemma-dda1882f352a","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0007487525,0.00006030792,0.0001970536,0.00001451037,0.00008533701,0.0000229827,0.00006766735,0.00003268114,0.000004982289],"category_scores_gemma":[0.0001560815,0.00001943928,0.00002144007,0.0001383152,0.0001261728,0.0001536733,0.00001637291,0.00007416362,2.134769e-8],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.000004132295,"about_ca_system_score_gemma":0.000009716638,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.00001718314,"about_ca_topic_score_gemma":0.00004210058,"domain_scores_codex":[0.999266,0.0001367202,0.0003148786,0.0000680387,0.0001523909,0.00006201851],"domain_scores_gemma":[0.9991491,0.0002091011,0.0004169109,0.0000213918,0.0001829883,0.00002048964],"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":[0.0007003626,0.0001691486,0.09331589,0.0005949785,0.00001939635,2.200916e-7,0.001803119,0.000004636264,0.8176593,0.000293174,0.00003672206,0.08540311],"study_design_scores_gemma":[0.0005191862,0.007694253,0.4456656,0.001045377,0.00004292032,0.000006259453,0.0004525464,0.0009713479,0.5417148,0.001672345,0.0001292675,0.00008610968],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9980171,0.0008866108,0.00000845849,0.0008524753,0.00001486934,0.00008368601,0.000004078744,0.000001585473,0.0001311397],"genre_scores_gemma":[0.9998466,0.00002796629,0.00002352294,0.00001465693,0.00007779221,7.706556e-7,0.000001550834,4.923982e-7,0.000006641317],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.3523497,"threshold_uncertainty_score":0.07927109,"prediction_status":"machine_predicted_unvalidated"},"labels":[],"label_agreement":null},{"id":"W4405766056","doi":"10.1155/jfpp/1003251","title":"Thermal Inactivation of <i>Clostridium sporogenes</i> PA 3679 in Low Acid Foods: Case Study of Maple Sap Concentrates","year":2024,"lang":"en","type":"article","venue":"Journal of Food Processing and Preservation","topic":"Fermentation and Sensory Analysis","field":"Agricultural and Biological Sciences","cited_by":4,"is_retracted":false,"has_abstract":true,"routes":{"ca_aff":true,"ca_fund":true,"ca_venue":false,"about_ca":false},"ca_institutions":"Natural Sciences and Engineering Research Council of Canada; Agriculture and Agri-Food Canada","funders":"Agriculture and Agri-Food Canada","keywords":"Clostridium sporogenes; Maple; Food science; Chemistry; Clostridium; Biology; Botany; Bacteria","retraction":null,"screen_n_in":null,"score":{"opus":0.03460100554643795,"gpt":0.2632321958789519,"spread":0.2286311903325139,"validation_status":"score_only:v0-immature-baseline"},"prediction":{"model_version":"codex-gemma-dda1882f352a","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0003398731,0.00006494925,0.0001642399,0.0000436695,0.00005063143,0.00004985152,0.00005648766,0.00004015885,0.00001979065],"category_scores_gemma":[0.0000347964,0.00002877614,0.00003872328,0.0004305989,0.0000210683,0.0004845051,0.00001075412,0.00008462895,6.949863e-8],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.00001197293,"about_ca_system_score_gemma":0.00002117831,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.0001324678,"about_ca_topic_score_gemma":0.0002178955,"domain_scores_codex":[0.9991448,0.00009182798,0.0004270046,0.00008827059,0.0001807147,0.00006739526],"domain_scores_gemma":[0.9993927,0.00008366507,0.0003011018,0.0000194107,0.0001760384,0.00002711288],"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":[0.0002248243,0.0004212814,0.04493924,0.0002339249,0.00007799402,0.00004967507,0.005551102,0.0004861577,0.8869183,0.00002172315,0.00001684435,0.06105895],"study_design_scores_gemma":[0.001261544,0.004401095,0.09580566,0.0007241158,0.0001878643,0.0002053262,0.04750381,0.007640393,0.8413069,0.0006067112,0.0001237339,0.0002328891],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9985797,0.0009781949,0.000009562297,0.0002803395,0.00003252534,0.00008712988,0.000005471282,0.000004586851,0.00002244654],"genre_scores_gemma":[0.9998325,0.00004087711,0.00003363111,0.00001741332,0.00005764244,0.000001462696,0.000005744573,7.503496e-7,0.00001004114],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.06082606,"threshold_uncertainty_score":0.1173457,"prediction_status":"machine_predicted_unvalidated"},"labels":[],"label_agreement":null},{"id":"W4283319651","doi":"10.1111/jfpp.16828","title":"Optimizing the fermentation conditions of fermented goji using sensory analysis and the biomass of <i>Lactiplantibacillus plantarum</i> <scp>NCU137</scp>","year":2022,"lang":"en","type":"article","venue":"Journal of Food Processing and Preservation","topic":"Probiotics and Fermented Foods","field":"Agricultural and Biological Sciences","cited_by":4,"is_retracted":false,"has_abstract":true,"routes":{"ca_aff":true,"ca_fund":false,"ca_venue":false,"about_ca":false},"ca_institutions":"McGill University","funders":"National Natural Science Foundation of China","keywords":"Fermentation; Food science; Lactobacillus plantarum; Chemistry; Malic acid; Flavor; Food spoilage; Sugar; Raw material; Citric acid; Lactic acid; Biology; Organic chemistry; Bacteria","retraction":null,"screen_n_in":null,"score":{"opus":0.03060678257515646,"gpt":0.2439500434795766,"spread":0.2133432609044202,"validation_status":"score_only:v0-immature-baseline"},"prediction":{"model_version":"codex-gemma-dda1882f352a","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00076356,0.00007645059,0.000205303,0.00005660935,0.000513219,0.00005988265,0.0001299722,0.00003073331,0.0000057718],"category_scores_gemma":[0.00005216514,0.00002827748,0.00007875763,0.0005697398,0.0001182718,0.0002213326,0.0000673771,0.0001421063,1.302422e-8],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.00001495539,"about_ca_system_score_gemma":0.00001918315,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.00007315126,"about_ca_topic_score_gemma":0.00002231735,"domain_scores_codex":[0.998972,0.000195647,0.0003859016,0.00008826955,0.0002619282,0.00009624854],"domain_scores_gemma":[0.9987201,0.0002664244,0.0008033671,0.00003413309,0.0001483613,0.00002757642],"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":[0.0002978008,0.0001320174,0.01997976,0.00008967653,0.0006552291,0.000001192728,0.003652132,0.002720883,0.9682159,0.0001882854,0.00005025097,0.004016831],"study_design_scores_gemma":[0.005911259,0.004138613,0.6377247,0.0004117798,0.005117925,0.0005077402,0.04295948,0.1221009,0.1722903,0.007259824,0.001216217,0.000361245],"study_design_candidate":"bench_or_experimental","study_design_consensus":null,"genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9979243,0.001024544,0.0001550585,0.0005933976,0.0000391301,0.0001154624,0.00009454366,0.00000349537,0.0000500439],"genre_scores_gemma":[0.9995526,0.0001213355,0.0001749959,0.00006246522,0.000031815,0.000002066165,0.00003638104,8.952192e-7,0.00001746386],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.7959257,"threshold_uncertainty_score":0.3947318,"prediction_status":"machine_predicted_unvalidated"},"labels":[],"label_agreement":null},{"id":"W4399381864","doi":"10.1155/2024/9975714","title":"Inactivation of <i>Escherichia coli</i> on Romaine Lettuce Using a Gas‐Phase Hydroxyl‐Radical Process: From Laboratory Scale to Commercial Processing","year":2024,"lang":"en","type":"article","venue":"Journal of Food Processing and Preservation","topic":"Advanced oxidation water treatment","field":"Environmental Science","cited_by":3,"is_retracted":false,"has_abstract":true,"routes":{"ca_aff":true,"ca_fund":true,"ca_venue":false,"about_ca":false},"ca_institutions":"University of Guelph","funders":"Natural Sciences and Engineering Research Council of Canada; Ontario Ministry of Agriculture, Food and Rural Affairs","keywords":"Escherichia coli; Gas phase; Hydroxyl radical; Chemistry; Scale (ratio); Process (computing); Food science; Process engineering; Radical; Biochemistry; Computer science; Organic chemistry; Engineering; Physics; Programming language","retraction":null,"screen_n_in":null,"score":{"opus":0.02176629207090845,"gpt":0.295212894922073,"spread":0.2734466028511645,"validation_status":"score_only:v0-immature-baseline"},"prediction":{"model_version":"codex-gemma-dda1882f352a","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0003361905,0.000159345,0.0002305863,0.0001141963,0.0001583901,0.000114238,0.0001312121,0.00007353249,0.00002435983],"category_scores_gemma":[0.00008193619,0.0001336617,0.00003239958,0.0006224664,0.00008078227,0.001589785,0.00003883375,0.0002093835,0.000002088163],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.0001985461,"about_ca_system_score_gemma":0.0001082725,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.00002608815,"about_ca_topic_score_gemma":0.00001195311,"domain_scores_codex":[0.9985333,0.00007509313,0.0004927508,0.0002353287,0.0005086983,0.0001548477],"domain_scores_gemma":[0.9992626,0.0000594439,0.000372626,0.00009048385,0.00009590063,0.0001189514],"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":[0.000901896,0.0007086867,0.004884229,0.0003762768,0.00005400389,0.00001044447,0.00816638,0.01176383,0.810005,0.00001582708,0.0001941795,0.1629192],"study_design_scores_gemma":[0.003287744,0.003391707,0.0184208,0.00349204,0.0002842986,0.00002641769,0.0005197262,0.09497534,0.8634281,0.006001254,0.00557387,0.0005987295],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9683223,0.0003828198,0.0300929,0.0008186738,0.00006749001,0.0001816851,0.00001859163,0.00002510186,0.00009046742],"genre_scores_gemma":[0.9859715,0.000009942923,0.01357287,0.000246953,0.0001472975,0.000007898768,0.000009688984,0.00002209684,0.00001177302],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.1623205,"threshold_uncertainty_score":0.5450568,"prediction_status":"machine_predicted_unvalidated"},"labels":[],"label_agreement":null},{"id":"W2013325235","doi":"10.1111/j.1745-4549.2000.tb00436.x","title":"CALCIUM BIOAVAILABILITY of QUARG WITH INCREASED CALCIUM CONTENT PRODUCED BY ADDITION of RHUBARB","year":2000,"lang":"en","type":"article","venue":"Journal of Food Processing and Preservation","topic":"Polysaccharides Composition and Applications","field":"Agricultural and Biological Sciences","cited_by":2,"is_retracted":false,"has_abstract":true,"routes":{"ca_aff":true,"ca_fund":true,"ca_venue":false,"about_ca":false},"ca_institutions":"University of Alberta","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Chemistry; Bioavailability; Food science; Calcium; Oxalic acid; Lactic acid; Stalk; Oxalate; Biochemistry; Horticulture; Organic chemistry; Bacteria; Biology","retraction":null,"screen_n_in":null,"score":{"opus":0.05634979411890478,"gpt":0.246812751700256,"spread":0.1904629575813512,"validation_status":"score_only:v0-immature-baseline"},"prediction":{"model_version":"codex-gemma-dda1882f352a","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0002432763,0.00006793812,0.0001599777,0.00001868673,0.00008197919,0.000023612,0.00009198034,0.00004248018,0.00009652797],"category_scores_gemma":[0.00003006365,0.00002813163,0.00003269538,0.0002839838,0.00006764422,0.000306847,0.000006592255,0.00007356871,2.501184e-7],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.000009389285,"about_ca_system_score_gemma":0.0000247329,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.00009991557,"about_ca_topic_score_gemma":0.0000119633,"domain_scores_codex":[0.9992243,0.00004802559,0.0003584875,0.00009903606,0.0001944193,0.00007570453],"domain_scores_gemma":[0.9990612,0.000052537,0.0004093058,0.00003594478,0.0003836893,0.00005732758],"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":[0.000225974,0.0001874192,0.006398165,0.00004540716,0.00001407496,7.408635e-8,0.0000853393,0.00000506452,0.9512913,0.00003445325,0.0001964049,0.04151629],"study_design_scores_gemma":[0.000638339,0.001970157,0.1565756,0.0003063144,0.00006130576,0.0000156254,0.0002055944,0.0004421456,0.8369832,0.0005960223,0.002062598,0.0001431422],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9978947,0.0004601603,0.00008081218,0.00129853,0.000007572867,0.0001099794,0.00006588105,0.000007597116,0.00007474865],"genre_scores_gemma":[0.9996158,0.0000221975,0.0002089726,0.00004197879,0.00004799854,0.000005462252,0.0000267151,7.054264e-7,0.00003016482],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.1501774,"threshold_uncertainty_score":0.1147175,"prediction_status":"machine_predicted_unvalidated"},"labels":[],"label_agreement":null}]}