{"meta":{"page":1,"per_page":50,"max_per_page":100,"total":50,"total_is_capped":false,"direct_labels_cover":0,"predictions_cover":50,"direct_label_status":"direct model label, unvalidated","prediction_status":"machine_predicted_unvalidated (Codex and Gemma teacher distillation)","score_status":"score_only:v0-immature-baseline (scores rank; they never assert a category)","snapshot":{"source":"OpenAlex, pinned release, all 482 partitions","release":"2026-06-24","frame_built":"2026-07-12","author_layer_release":"2026-06-26"},"query_hash":"a0991297fad1","filters":{"venue":"Journal of the American Society of Brewing Chemists"}},"results":[{"id":"W2516431124","doi":"10.1094/asbcj-58-0108","title":"Effect of Environmental Conditions on the Flocculation of<i>Saccharomyces Cerevisiae</i>","year":2000,"lang":"en","type":"article","venue":"Journal of the American Society of Brewing Chemists","topic":"Fungal and yeast genetics research","field":"Biochemistry, Genetics and Molecular Biology","cited_by":57,"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":"Flocculation; Ionic strength; Chemistry; Ethanol; Saccharomyces cerevisiae; Volume fraction; Fermentation; Urea; Chromatography; Ionic bonding; Zeta potential; Biochemistry; Chemical engineering; Gene; Organic chemistry; Aqueous solution; Physical chemistry","authors":[{"name":"Yu-Lai Jin","is_ca":true},{"name":"R. Alex Speers","is_ca":true}],"retraction":null,"screen_n_in":null,"score":{"opus":0.005852732902025283,"gpt":0.2623863929068653,"spread":0.25653366000484,"validation_status":"score_only:v0-immature-baseline"},"prediction":{"model_version":"codex-gemma-dda1882f352a","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0003684128,0.00008621556,0.0002093208,0.000008020781,0.00005410661,0.000004334929,0.0003056962,0.00003471088,0.00006049309],"category_scores_gemma":[0.0000350624,0.00005030611,0.0004406919,0.00009353031,0.0004463139,0.000002923515,0.00005164251,0.0001239831,8.310487e-7],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.00001579532,"about_ca_system_score_gemma":0.00003523614,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.000005870404,"about_ca_topic_score_gemma":6.753984e-8,"domain_scores_codex":[0.9991415,0.00009834435,0.0002656015,0.0000835543,0.0003098355,0.000101161],"domain_scores_gemma":[0.9991565,0.00009346649,0.0004526092,0.0002256366,0.00003872043,0.00003303202],"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":[0.0001219498,0.00005181534,0.002618665,0.00004597963,0.0001370946,1.182527e-7,0.00008812563,0.0003464821,0.990779,6.309958e-7,0.001782961,0.004027109],"study_design_scores_gemma":[0.0002678112,0.0005239169,0.01068979,0.00007276208,0.00003783165,0.00001512093,0.0001064942,0.00004097603,0.9873245,0.000008631932,0.00086461,0.00004750445],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9989069,0.0003387892,0.000005094018,0.0003706545,0.00001769603,0.00006802515,0.00003488566,6.181452e-7,0.0002573232],"genre_scores_gemma":[0.9990436,0.0004910512,0.0001100297,0.0001105756,0.0000961511,0.000001205011,0.00000423025,0.000008250083,0.0001348656],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.008071122,"threshold_uncertainty_score":0.2051424,"prediction_status":"machine_predicted_unvalidated"},"labels":[],"label_agreement":null},{"id":"W125914590","doi":"10.1094/asbcj-59-0001","title":"Effect of Cell Surface Hydrophobicity, Charge, and Zymolectin Density on the Flocculation of <i>Saccharomyces Cerevisiae</i>","year":2001,"lang":"en","type":"article","venue":"Journal of the American Society of Brewing Chemists","topic":"Fungal and yeast genetics research","field":"Biochemistry, Genetics and Molecular Biology","cited_by":50,"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":"Flocculation; Yeast; Saccharomyces cerevisiae; Surface charge; Mannose; Chemistry; Chromatography; Fluorescence microscope; Charge density; Biophysics; Fluorescence; Biochemistry; Biology; Organic chemistry","authors":[{"name":"Yu-Lai Jin","is_ca":true},{"name":"L. L. Ritcey","is_ca":true},{"name":"R. Alex Speers","is_ca":true},{"name":"Peter J. Dolphin","is_ca":true}],"retraction":null,"screen_n_in":null,"score":{"opus":0.00805600383610122,"gpt":0.2603878933434918,"spread":0.2523318895073906,"validation_status":"score_only:v0-immature-baseline"},"prediction":{"model_version":"codex-gemma-dda1882f352a","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000725301,0.0001154076,0.0003023137,0.000009978691,0.00006076605,0.000007548603,0.0003039178,0.00004868449,0.00000422635],"category_scores_gemma":[0.00008843503,0.00006909121,0.0003271327,0.0001881766,0.0003413452,0.0000032762,0.0001465312,0.0001747031,2.201332e-7],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.0000144838,"about_ca_system_score_gemma":0.00005198866,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.00003990116,"about_ca_topic_score_gemma":4.285403e-7,"domain_scores_codex":[0.9989706,0.0001398013,0.0002902126,0.0001224803,0.0003404657,0.0001364361],"domain_scores_gemma":[0.9986624,0.0001369323,0.000725554,0.0002445657,0.0001841662,0.00004637034],"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":[0.0002279318,0.00004888456,0.01493473,0.0001306584,0.00008394117,3.506304e-7,0.0001089616,0.0001537739,0.9829383,3.15488e-7,0.0008454597,0.0005266732],"study_design_scores_gemma":[0.0003356457,0.0005820259,0.003726484,0.00008261294,0.00003690042,0.00002906537,0.00006906468,0.0001620685,0.9947368,0.000005772408,0.0001721947,0.00006136723],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9987261,0.000559032,0.0000304615,0.0003737223,0.0000271329,0.00008256597,0.000004369882,9.45425e-7,0.0001956689],"genre_scores_gemma":[0.9985963,0.0008653306,0.0002428814,0.00009976164,0.00007709316,3.941502e-7,0.000001003628,0.00001072613,0.0001065707],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.01179848,"threshold_uncertainty_score":0.2817458,"prediction_status":"machine_predicted_unvalidated"},"labels":[],"label_agreement":null},{"id":"W2239932375","doi":"10.1094/asbcj-64-0001","title":"Quality Risks Associated with the Utilization of Fusarium Head Blight Infected Malting Barley","year":2006,"lang":"en","type":"article","venue":"Journal of the American Society of Brewing Chemists","topic":"Mycotoxins in Agriculture and Food","field":"Agricultural and Biological Sciences","cited_by":49,"is_retracted":false,"has_abstract":true,"routes":{"ca_aff":false,"ca_fund":false,"ca_venue":false,"about_ca":true},"ca_institutions":"","funders":"","keywords":"Fusarium; Agronomy; Biology; Horticulture","authors":[{"name":"Paul Schwarz","is_ca":false},{"name":"Richard D. Horsley","is_ca":false},{"name":"Brian J. Steffenson","is_ca":false},{"name":"Bacilio Salas","is_ca":false},{"name":"John R. Barr","is_ca":false}],"retraction":null,"screen_n_in":null,"score":{"opus":0.04542483770703894,"gpt":0.2856539051034049,"spread":0.2402290673963659,"validation_status":"score_only:v0-immature-baseline"},"prediction":{"model_version":"codex-gemma-dda1882f352a","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0008250495,0.0001250549,0.000360072,0.000004110546,0.000185781,0.00002352492,0.0004071841,0.00006041642,0.00001318406],"category_scores_gemma":[0.0001050347,0.00003150093,0.0003898248,0.0006230544,0.0002959854,0.00007328176,0.0000683882,0.0002506917,1.885867e-7],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.00005286571,"about_ca_system_score_gemma":0.00001910766,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.0004475772,"about_ca_topic_score_gemma":0.00007496813,"domain_scores_codex":[0.9985864,0.0001462948,0.0004794335,0.0001083089,0.0004880365,0.000191543],"domain_scores_gemma":[0.9974017,0.0003453067,0.001735298,0.00007945361,0.0004040903,0.00003410961],"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":[0.00002840045,0.0001243709,0.04701041,0.00001268532,0.00009762455,2.004207e-7,0.000277732,0.00005170068,0.9482782,0.000006370806,0.002248118,0.00186418],"study_design_scores_gemma":[0.0001902189,0.0001463063,0.6629247,0.00008459343,0.00005424783,0.00001112591,0.0008490796,0.0000236262,0.33461,0.00004424746,0.0009671001,0.00009474929],"study_design_candidate":"bench_or_experimental","study_design_consensus":null,"genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9970677,0.000126655,0.00002102369,0.002155834,0.00003113673,0.00007301178,0.00001653896,0.00001036703,0.0004977314],"genre_scores_gemma":[0.99929,0.00002839213,0.0001256358,0.0002475391,0.0002161826,8.792918e-7,0.00001135192,0.000001404958,0.00007859657],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.6159143,"threshold_uncertainty_score":0.1428896,"prediction_status":"machine_predicted_unvalidated"},"labels":[],"label_agreement":null},{"id":"W2083517753","doi":"10.1094/asbcj-2007-0611-01","title":"<i>horA</i>-Specific Real-Time PCR for Detection of Beer-Spoilage Lactic Acid Bacteria","year":2007,"lang":"en","type":"article","venue":"Journal of the American Society of Brewing Chemists","topic":"Fermentation and Sensory Analysis","field":"Agricultural and Biological Sciences","cited_by":43,"is_retracted":false,"has_abstract":true,"routes":{"ca_aff":true,"ca_fund":false,"ca_venue":false,"about_ca":false},"ca_institutions":"University of Saskatchewan","funders":"","keywords":"Food spoilage; Pediococcus; Bacteria; Biology; Lactobacillus; Food science; Lactic acid; Lactobacillus brevis; Microbiology; Genetics","authors":[{"name":"Monique Haakensen","is_ca":true},{"name":"L. Butt","is_ca":true},{"name":"Bonnie Chaban","is_ca":true},{"name":"Harry Deneer","is_ca":true},{"name":"Barry Ziola","is_ca":true},{"name":"Teri Dowgiert","is_ca":false}],"retraction":null,"screen_n_in":null,"score":{"opus":0.01799482814955658,"gpt":0.245519788025011,"spread":0.2275249598754544,"validation_status":"score_only:v0-immature-baseline"},"prediction":{"model_version":"codex-gemma-dda1882f352a","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0006595803,0.00008990784,0.0003118021,0.000008306357,0.0001087483,0.00001510016,0.0002358898,0.00003885742,0.00004215051],"category_scores_gemma":[0.00004012977,0.00003768837,0.0006499469,0.0003793574,0.0001809103,0.00008142387,0.00002388886,0.00009659949,6.757301e-7],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.0000576707,"about_ca_system_score_gemma":0.000009185957,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.00003641885,"about_ca_topic_score_gemma":0.000004213547,"domain_scores_codex":[0.9990171,0.00003661338,0.0004465621,0.00009904874,0.0002536426,0.0001470594],"domain_scores_gemma":[0.9981887,0.0002315168,0.001247769,0.00006230459,0.0002107809,0.00005888259],"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":[0.0001433947,0.0000501309,0.0003502785,0.00001421603,0.00007586053,2.408913e-7,0.0002720827,0.000002229949,0.9771839,4.67461e-7,0.0008243574,0.02108284],"study_design_scores_gemma":[0.0001699877,0.0001606966,0.04427745,0.0000296756,0.00005762846,0.00001405981,0.001662359,0.00002384525,0.9512883,0.00001937777,0.002223813,0.0000727917],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9990345,0.00005988417,0.00006804676,0.0006058815,0.00006273212,0.00004732133,0.00001031902,0.000006063598,0.000105313],"genre_scores_gemma":[0.9982607,0.0001366473,0.0009985435,0.0001697974,0.0002511202,4.524996e-7,0.000002982645,0.000001490954,0.0001782412],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.04392717,"threshold_uncertainty_score":0.1536887,"prediction_status":"machine_predicted_unvalidated"},"labels":[],"label_agreement":null},{"id":"W2488044878","doi":"10.1094/asbcj-62-0131","title":"The Effects of Wort Valine Concentration on the Total Diacetyl Profile and Levels Late in Batch Fermentations with Brewing Yeast <i>Saccharomyces Carlsbergensis</i>","year":2004,"lang":"en","type":"article","venue":"Journal of the American Society of Brewing Chemists","topic":"Fermentation and Sensory Analysis","field":"Agricultural and Biological Sciences","cited_by":39,"is_retracted":false,"has_abstract":true,"routes":{"ca_aff":true,"ca_fund":false,"ca_venue":false,"about_ca":false},"ca_institutions":"Western University","funders":"","keywords":"Valine; Brewing; Diacetyl; Fermentation; Food science; Industrial fermentation; Chemistry; Free amino nitrogen; Yeast; Leucine; Chromatography; Amino acid; Biochemistry","authors":[{"name":"Erin E. Petersen","is_ca":true},{"name":"Argyrios Margaritis","is_ca":true},{"name":"Robert Stewart","is_ca":false},{"name":"P. Heather Pilkington","is_ca":false},{"name":"Normand A. Mensour","is_ca":false}],"retraction":null,"screen_n_in":null,"score":{"opus":0.01052230814599382,"gpt":0.2224017822069591,"spread":0.2118794740609653,"validation_status":"score_only:v0-immature-baseline"},"prediction":{"model_version":"codex-gemma-dda1882f352a","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0002754796,0.00008369076,0.0001949354,0.000003403822,0.0001881125,0.0000276818,0.0001440202,0.00001799821,0.000005678638],"category_scores_gemma":[0.00004711481,0.00002541318,0.0001670382,0.0003456612,0.0002731704,0.00006857632,0.00002325314,0.0001294795,1.466731e-7],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.00004340718,"about_ca_system_score_gemma":0.00002381633,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.0001142666,"about_ca_topic_score_gemma":0.00001884162,"domain_scores_codex":[0.9991803,0.00007114575,0.0002740653,0.00008565957,0.0002753128,0.0001134811],"domain_scores_gemma":[0.9989251,0.0003291697,0.0005744854,0.00005140941,0.00008774454,0.00003209184],"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":[0.00004142012,0.00004828119,0.004724339,0.00001432912,0.00009895792,5.144632e-7,0.00154071,0.0004038832,0.9908618,0.000006758693,0.0001165402,0.002142519],"study_design_scores_gemma":[0.0005255232,0.0002719039,0.3870144,0.0002643215,0.00009309193,0.00001728802,0.007425849,0.0001173306,0.6040769,0.0000540851,0.00003901446,0.0001003839],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9946858,0.000072652,0.000003128998,0.005066318,0.0000278324,0.0001001913,0.000007158914,0.000002457869,0.00003446112],"genre_scores_gemma":[0.9992617,0.0001284087,0.000115473,0.0003637419,0.00004655042,0.000002295273,0.000001505341,0.000001144356,0.00007919643],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.3867849,"threshold_uncertainty_score":0.1446829,"prediction_status":"machine_predicted_unvalidated"},"labels":[],"label_agreement":null},{"id":"W2317958460","doi":"10.1094/asbcj-2011-0124-01","title":"Ethanol Tolerance of Lactic Acid Bacteria, Including Relevance of the Exopolysaccharide Gene <i>Gtf</i>","year":2011,"lang":"en","type":"article","venue":"Journal of the American Society of Brewing Chemists","topic":"Fermentation and Sensory Analysis","field":"Agricultural and Biological Sciences","cited_by":29,"is_retracted":false,"has_abstract":true,"routes":{"ca_aff":true,"ca_fund":true,"ca_venue":false,"about_ca":false},"ca_institutions":"University of Saskatchewan; Royal University Hospital","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Food spoilage; Food science; Lactic acid; Bacteria; Ethanol; Biology; Microbiology; Biochemistry; Genetics","authors":[{"name":"Vanessa Pittet","is_ca":true},{"name":"Kendra Morrow","is_ca":true},{"name":"Barry Ziola","is_ca":true}],"retraction":null,"screen_n_in":null,"score":{"opus":0.04420123949702241,"gpt":0.2490217786147579,"spread":0.2048205391177355,"validation_status":"score_only:v0-immature-baseline"},"prediction":{"model_version":"codex-gemma-dda1882f352a","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0003319565,0.00009405969,0.0003548051,0.00000473436,0.00009590834,0.000006161422,0.0005502767,0.00003203512,0.00005250511],"category_scores_gemma":[0.00009147609,0.00003387706,0.0006179499,0.0004547159,0.0003241,0.00009186389,0.00009713839,0.0001606792,2.653566e-7],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.00003367255,"about_ca_system_score_gemma":0.00002182003,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.0001325148,"about_ca_topic_score_gemma":0.000004980338,"domain_scores_codex":[0.9988775,0.0000795337,0.000490086,0.00009740312,0.0003315777,0.0001239344],"domain_scores_gemma":[0.9975664,0.0001281845,0.001971375,0.000109815,0.0001849647,0.00003925708],"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":[0.00004450139,0.00006701286,0.004972225,0.00002097885,0.00008749141,1.979611e-7,0.001318739,0.000006809615,0.9900424,9.556429e-7,0.0002129037,0.00322571],"study_design_scores_gemma":[0.0001048439,0.00006278723,0.04917043,0.0001008899,0.0000620963,0.0000132015,0.001439022,0.0000277879,0.9487959,0.00003954545,0.0001235811,0.00005988253],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9986536,0.0001937883,0.00000894262,0.0009165632,0.00008024243,0.000034004,0.000008426737,0.000002971032,0.0001014925],"genre_scores_gemma":[0.997996,0.0002020567,0.001117879,0.0005038648,0.00009507223,4.732882e-7,3.465132e-7,0.000001314315,0.00008302466],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.04419821,"threshold_uncertainty_score":0.1381466,"prediction_status":"machine_predicted_unvalidated"},"labels":[],"label_agreement":null},{"id":"W2758954292","doi":"10.1094/asbcj-2017-4976-01","title":"Malt Modification and its Effects on the Contributions of Barley Genotype to Beer Flavor","year":2017,"lang":"en","type":"article","venue":"Journal of the American Society of Brewing Chemists","topic":"Fermentation and Sensory Analysis","field":"Agricultural and Biological Sciences","cited_by":26,"is_retracted":false,"has_abstract":true,"routes":{"ca_aff":true,"ca_fund":false,"ca_venue":false,"about_ca":false},"ca_institutions":"Canada Malting (Canada)","funders":"","keywords":"Brewing; Flavor; Food science; Sweetness; Sensory analysis; Biotechnology; Biology; Fermentation","authors":[{"name":"Dustin Herb","is_ca":false},{"name":"Tanya Filichkin","is_ca":false},{"name":"Scott Fisk","is_ca":false},{"name":"Laura Helgerson","is_ca":false},{"name":"Patrick M. Hayes","is_ca":false},{"name":"A. P. Benson","is_ca":false},{"name":"Veronica Vega","is_ca":false},{"name":"Daniel Carey","is_ca":false},{"name":"Randy Thiel","is_ca":false},{"name":"L. Cistué","is_ca":false},{"name":"R. Jennings","is_ca":false},{"name":"Robert Monsour","is_ca":false},{"name":"Sean Tynan","is_ca":false},{"name":"Kristi Vinkemeier","is_ca":false},{"name":"Yueshu Li","is_ca":true},{"name":"Andrew Nguygen","is_ca":true},{"name":"Aaron Onio","is_ca":true},{"name":"Brigid Meints","is_ca":false},{"name":"Matthew Moscou","is_ca":false},{"name":"I. Romagosa","is_ca":false},{"name":"William Thomas","is_ca":false}],"retraction":null,"screen_n_in":null,"score":{"opus":0.02626541703772107,"gpt":0.2830143719910034,"spread":0.2567489549532823,"validation_status":"score_only:v0-immature-baseline"},"prediction":{"model_version":"codex-gemma-dda1882f352a","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0003137891,0.00005477025,0.0001730603,0.000003151499,0.0002893131,0.00002579609,0.0003014818,0.00001896369,0.000010523],"category_scores_gemma":[0.0002655539,0.00001791401,0.0002106938,0.0001015945,0.0001258569,0.00004351624,0.00004280067,0.00008556993,8.611846e-7],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.00002219826,"about_ca_system_score_gemma":0.000007997635,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.00003726666,"about_ca_topic_score_gemma":0.000001644676,"domain_scores_codex":[0.9994304,0.00004688069,0.000179322,0.00006604833,0.0002015357,0.00007580515],"domain_scores_gemma":[0.9987516,0.0002278525,0.000701608,0.00008004921,0.0001922967,0.00004659993],"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":[0.0000229673,0.00002102351,0.0008653719,0.000007031027,0.00005846504,8.954567e-8,0.0002182442,0.00001618576,0.9936654,0.00002613224,0.0009821644,0.004116913],"study_design_scores_gemma":[0.00009941963,0.0001040516,0.2719376,0.00005281312,0.00005118343,0.000002912615,0.0004232112,0.0001529633,0.7266123,0.00005773165,0.000461397,0.00004437852],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9802856,0.000038504,0.000006135,0.01951443,0.0000224829,0.00005813533,0.00001147125,0.000001624078,0.00006161933],"genre_scores_gemma":[0.9987238,0.00005993676,0.00006700217,0.0009476815,0.00008446253,8.980418e-7,7.208637e-7,5.214852e-7,0.0001149754],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.2710722,"threshold_uncertainty_score":0.2225192,"prediction_status":"machine_predicted_unvalidated"},"labels":[],"label_agreement":null},{"id":"W3008537338","doi":"10.1080/03610470.2020.1712641","title":"A Review of Cyclic and Oxidative Bitter Derivatives of Alpha, Iso-Alpha and Beta-Hop Acids","year":2020,"lang":"en","type":"review","venue":"Journal of the American Society of Brewing Chemists","topic":"Hops Chemistry and Applications","field":"Pharmacology, Toxicology and Pharmaceutics","cited_by":25,"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":"Hop (telecommunications); Chemistry; Fermentation; Alpha (finance); Oxidative phosphorylation; Organic chemistry; Biochemistry; Mathematics; Computer science","authors":[{"name":"Junguang Hao","is_ca":false},{"name":"R. Alex Speers","is_ca":true},{"name":"Heliang Fan","is_ca":false},{"name":"Yang Deng","is_ca":false},{"name":"Ziru Dai","is_ca":false}],"retraction":null,"screen_n_in":null,"score":{"opus":0.1169158823625887,"gpt":0.4570236765164317,"spread":0.340107794153843,"validation_status":"score_only:v0-immature-baseline"},"prediction":{"model_version":"codex-gemma-dda1882f352a","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0007132226,0.0003420047,0.002416269,0.00002464085,0.00008935329,0.000005968045,0.0005783724,0.0001928763,0.00004835736],"category_scores_gemma":[0.0001758855,0.0002451195,0.001053979,0.0005344426,0.00168205,0.0000653917,0.0002540616,0.001087932,5.145037e-7],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.00005331436,"about_ca_system_score_gemma":0.0002648034,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.000002892563,"about_ca_topic_score_gemma":3.827903e-8,"domain_scores_codex":[0.9977905,0.0002758716,0.001270034,0.0002421041,0.0002254012,0.0001960553],"domain_scores_gemma":[0.9937223,0.0008292306,0.004800662,0.0002592811,0.0002239142,0.0001646293],"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":[0.00005794156,0.0003233634,0.0003223691,0.1630916,0.004965195,0.000003488807,0.002519127,7.845071e-7,0.1946028,0.000008110038,0.03071159,0.6033936],"study_design_scores_gemma":[0.0003402584,0.00008500765,0.00005026057,0.02483065,0.002892297,0.0001609946,0.0003429585,0.000004519621,0.06538285,0.00002101239,0.9056563,0.0002328707],"study_design_candidate":"not_applicable","study_design_consensus":null,"genre_codex":"review","genre_gemma":"review","genre_scores_codex":[0.007635503,0.9895776,0.00002298672,0.002169558,0.000037664,0.0002212694,0.000140023,0.000005109953,0.0001902797],"genre_scores_gemma":[0.003819946,0.9927468,0.001108611,0.002057202,0.0001624154,0.00001250625,0.000008264465,0.00002653038,0.00005771311],"genre_candidate":"review","genre_consensus":"review","teacher_disagreement_score":0.8749447,"threshold_uncertainty_score":0.9995684,"prediction_status":"machine_predicted_unvalidated"},"labels":[],"label_agreement":null},{"id":"W2461958910","doi":"10.1094/asbcj-62-0018","title":"Evaluating the Malting Quality of Hulless CDC Dawn, Acid-Dehusked Harrington, and Harrington Barley","year":2004,"lang":"en","type":"article","venue":"Journal of the American Society of Brewing Chemists","topic":"Fermentation and Sensory Analysis","field":"Agricultural and Biological Sciences","cited_by":24,"is_retracted":false,"has_abstract":true,"routes":{"ca_aff":true,"ca_fund":false,"ca_venue":false,"about_ca":false},"ca_institutions":"","funders":"","keywords":"Brewing; Friability; Food science; Chemistry; Biochemistry; Fermentation; Metabolism","authors":[{"name":"M. J. Edney","is_ca":true},{"name":"D. E. Langrell","is_ca":true}],"retraction":null,"screen_n_in":null,"score":{"opus":0.07731801386214132,"gpt":0.3513042594590385,"spread":0.2739862455968972,"validation_status":"score_only:v0-immature-baseline"},"prediction":{"model_version":"codex-gemma-dda1882f352a","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.001517138,0.0001118144,0.0003743765,0.000005533707,0.0002644137,0.00003319958,0.0003866608,0.00003154228,0.00002153339],"category_scores_gemma":[0.0002523174,0.00003983742,0.0004800782,0.0003568426,0.0004017313,0.00008672952,0.0001019277,0.0002089415,2.276858e-7],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.00005376293,"about_ca_system_score_gemma":0.00002734888,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.0002390451,"about_ca_topic_score_gemma":0.000008736096,"domain_scores_codex":[0.9984548,0.0001450777,0.0006126132,0.0001327321,0.000498599,0.0001561568],"domain_scores_gemma":[0.9976277,0.0002788133,0.001720055,0.00009110166,0.0002210766,0.00006124275],"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":[0.00003770073,0.00003480848,0.01209367,0.00002901595,0.000101982,1.51412e-7,0.001421647,0.0002738595,0.9771662,0.000004032608,0.00006653448,0.008770338],"study_design_scores_gemma":[0.0005317027,0.0001960041,0.3778437,0.000205743,0.0001051182,0.00002247284,0.01462295,0.0002434821,0.6057333,0.0002782978,0.00005942357,0.0001577884],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9962611,0.0001331249,0.00001436203,0.003435761,0.00003049426,0.00004937904,0.000005064116,0.000005349469,0.00006535865],"genre_scores_gemma":[0.9979274,0.00006944603,0.001206071,0.0006234535,0.0001111795,6.438025e-7,9.306381e-7,0.000001419546,0.00005941771],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.3714329,"threshold_uncertainty_score":0.2033683,"prediction_status":"machine_predicted_unvalidated"},"labels":[],"label_agreement":null},{"id":"W1968752087","doi":"10.1094/asbcj-2007-0515-01","title":"Vicinal Diketone Production and Amino Acid Uptake by Two Active Dry Lager Yeasts during Beer Fermentation","year":2007,"lang":"en","type":"article","venue":"Journal of the American Society of Brewing Chemists","topic":"Fermentation and Sensory Analysis","field":"Agricultural and Biological Sciences","cited_by":23,"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":"Diacetyl; Fermentation; Food science; Yeast; Dry weight; Chemistry; Saccharomyces; Biology; Biochemistry; Botany; Saccharomyces cerevisiae","authors":[{"name":"Normand Cyr","is_ca":true},{"name":"Maxime Blanchette","is_ca":true},{"name":"Samuel P. Price","is_ca":true},{"name":"John D. Sheppard","is_ca":true}],"retraction":null,"screen_n_in":null,"score":{"opus":0.01126957860464589,"gpt":0.2510425040667933,"spread":0.2397729254621475,"validation_status":"score_only:v0-immature-baseline"},"prediction":{"model_version":"codex-gemma-dda1882f352a","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0003037096,0.00008414474,0.0001841362,0.000006995678,0.0001533272,0.00001803539,0.0001069557,0.00002083909,0.00002473483],"category_scores_gemma":[0.00003154951,0.00003610814,0.0001937543,0.0002775357,0.0001796147,0.0001329581,0.00002800247,0.0001278423,4.93979e-7],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.00006764051,"about_ca_system_score_gemma":0.000005762632,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.0000508671,"about_ca_topic_score_gemma":0.000009379281,"domain_scores_codex":[0.9991625,0.00003128549,0.0002753328,0.0001153994,0.0002882683,0.0001271987],"domain_scores_gemma":[0.9991142,0.00003282683,0.0006520428,0.00003559865,0.0001094512,0.00005589994],"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":[0.00007201414,0.00004700718,0.008104828,0.000008404326,0.00007447963,4.7814e-7,0.0008429589,0.000006862218,0.9753391,2.612895e-7,0.0003337254,0.01516984],"study_design_scores_gemma":[0.0001171547,0.00003672066,0.4292647,0.00002526737,0.00003757009,0.0000173325,0.004327619,0.000009646279,0.5660385,0.000007697112,0.00006777618,0.00005002345],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9980834,0.00004831943,0.000008050562,0.001723741,0.00004208443,0.00003987082,0.000004282398,0.000005233383,0.00004497972],"genre_scores_gemma":[0.9987943,0.00006015589,0.0002883314,0.0002814746,0.0001944645,3.585399e-7,0.000003136778,0.000001108749,0.0003767273],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.4211599,"threshold_uncertainty_score":0.1472447,"prediction_status":"machine_predicted_unvalidated"},"labels":[],"label_agreement":null},{"id":"W2801685203","doi":"10.1094/asbcj-2017-3638-01","title":"The Bitter, Twisted Truth of the Hop: 50 Years of Hop Chemistry","year":2017,"lang":"en","type":"article","venue":"Journal of the American Society of Brewing Chemists","topic":"Hops Chemistry and Applications","field":"Pharmacology, Toxicology and Pharmaceutics","cited_by":22,"is_retracted":false,"has_abstract":true,"routes":{"ca_aff":true,"ca_fund":false,"ca_venue":false,"about_ca":false},"ca_institutions":"Miller Group (Canada)","funders":"","keywords":"Hop (telecommunications); Brewing; Flavor; Computer science; Craft; Chemistry; Biochemical engineering; Nanotechnology; Food science; Materials science; Telecommunications; Engineering; Fermentation; Art","authors":[{"name":"Patrick L. Ting","is_ca":true},{"name":"David Ryder","is_ca":true}],"retraction":null,"screen_n_in":null,"score":{"opus":0.06996300278227408,"gpt":0.4120764601081324,"spread":0.3421134573258583,"validation_status":"score_only:v0-immature-baseline"},"prediction":{"model_version":"codex-gemma-dda1882f352a","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0008246383,0.0001444791,0.0003972602,0.000005184225,0.0004528435,0.00001817821,0.001901821,0.0001228921,0.00003565776],"category_scores_gemma":[0.0003489348,0.00009035637,0.0007593319,0.0001647005,0.002601176,0.00005037808,0.0002808686,0.0008061059,6.298818e-7],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.00005884176,"about_ca_system_score_gemma":0.0002018181,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.00002121044,"about_ca_topic_score_gemma":2.968513e-7,"domain_scores_codex":[0.9986405,0.00008085625,0.0006038789,0.0001280409,0.000320047,0.0002266124],"domain_scores_gemma":[0.9949314,0.0005682717,0.003419968,0.0007672122,0.0002247019,0.00008847425],"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":[0.00008232586,0.0001347418,0.004168364,0.0001149548,0.0003897608,4.698094e-7,0.0007116508,0.0000446074,0.9798046,0.000005892391,0.009423014,0.005119646],"study_design_scores_gemma":[0.0006723712,0.00001748011,0.01357415,0.0000991694,0.0002106456,0.00004006496,0.0008571122,0.00007706026,0.952167,0.0001034508,0.03208524,0.00009631138],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9938542,0.0003127346,0.00001066232,0.004074695,0.0001898776,0.00006245488,0.00004216687,0.000004856438,0.00144839],"genre_scores_gemma":[0.9979154,0.0003969719,0.0002085892,0.0004181809,0.0002594358,0.000003401915,8.285474e-7,0.00001445728,0.0007827574],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.02763762,"threshold_uncertainty_score":0.958414,"prediction_status":"machine_predicted_unvalidated"},"labels":[],"label_agreement":null},{"id":"W2164197345","doi":"10.1094/asbcj-2014-0204-01","title":"Assessing the Effect of Fungal Infection of Barley and Malt on Premature Yeast Flocculation","year":2014,"lang":"en","type":"article","venue":"Journal of the American Society of Brewing Chemists","topic":"Yeasts and Rust Fungi Studies","field":"Biochemistry, Genetics and Molecular Biology","cited_by":21,"is_retracted":false,"has_abstract":true,"routes":{"ca_aff":true,"ca_fund":true,"ca_venue":false,"about_ca":false},"ca_institutions":"University of Saskatchewan; Dalhousie University","funders":"Centers for Disease Control and Prevention; University of Saskatchewan","keywords":"Yeast; Flocculation; Microbiology; Food science; Biology; Chemistry; Biochemistry","authors":[{"name":"Speers","is_ca":true}],"retraction":null,"screen_n_in":null,"score":{"opus":0.005774128195617316,"gpt":0.2675641195770858,"spread":0.2617899913814685,"validation_status":"score_only:v0-immature-baseline"},"prediction":{"model_version":"codex-gemma-dda1882f352a","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0004974488,0.00008485049,0.000238889,0.000008553213,0.00006429389,0.000008725501,0.0001028227,0.00004431998,7.888831e-7],"category_scores_gemma":[0.0001377455,0.00004574952,0.0002569298,0.0000802011,0.0002447769,0.000005765539,0.00006617069,0.0001212722,3.438442e-8],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.00001074247,"about_ca_system_score_gemma":0.00002036714,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.00002038992,"about_ca_topic_score_gemma":5.12134e-7,"domain_scores_codex":[0.9993724,0.00007984992,0.0002219008,0.00007620975,0.0001752043,0.00007444933],"domain_scores_gemma":[0.998854,0.00006350187,0.0008089421,0.0001464392,0.0001075614,0.00001958799],"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":[0.00005926405,0.0000164522,0.06466764,0.0001263465,0.0001621123,3.842355e-8,0.0001988579,0.0002426235,0.9294121,0.000001046505,0.000808263,0.004305275],"study_design_scores_gemma":[0.0003267342,0.0004291251,0.261374,0.0002128398,0.0000920181,0.00002209402,0.0001422379,0.0001799317,0.7367383,0.00000506669,0.0004230184,0.00005458589],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9990457,0.0003362661,0.0001445196,0.0002148287,0.00005854392,0.00004406166,0.000001932067,0.000001025874,0.0001530703],"genre_scores_gemma":[0.9993452,0.0001558263,0.0002179599,0.00006324291,0.0001874751,4.85115e-7,8.370004e-7,0.000007188234,0.00002181695],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.1967064,"threshold_uncertainty_score":0.1865611,"prediction_status":"machine_predicted_unvalidated"},"labels":[],"label_agreement":null},{"id":"W2512997406","doi":"10.1094/asbcj-58-0063","title":"Monoclonal Antibodies Showing Surface Reactivity with <i>Lactobacillus</i> and <i>Pediococcus</i> Beer Spoilage Bacteria","year":2000,"lang":"en","type":"article","venue":"Journal of the American Society of Brewing Chemists","topic":"Transgenic Plants and Applications","field":"Biochemistry, Genetics and Molecular Biology","cited_by":18,"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":"Pediococcus; Monoclonal antibody; Epitope; Lactobacillus; Microbiology; Antigen; Bacteria; Lipoteichoic acid; Teichoic acid; Chemistry; Biology; Propionibacterium; Antibody; Biochemistry; Enzyme; Peptidoglycan; Staphylococcus aureus; Immunology","authors":[{"name":"Barry Ziola","is_ca":true},{"name":"M Ulmer","is_ca":true},{"name":"Janice Bueckert","is_ca":true},{"name":"Dawn Giesbrecht","is_ca":true},{"name":"S. Y. Lee","is_ca":false}],"retraction":null,"screen_n_in":null,"score":{"opus":0.008622806465534453,"gpt":0.2282002350977972,"spread":0.2195774286322627,"validation_status":"score_only:v0-immature-baseline"},"prediction":{"model_version":"codex-gemma-dda1882f352a","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0001984174,0.0001389432,0.0002697154,0.000004774317,0.00009638798,0.0000193061,0.0002289522,0.00004571504,0.000006921186],"category_scores_gemma":[0.000007280129,0.00009546857,0.0002150022,0.00009967122,0.0003872488,0.00001302916,0.00004083846,0.0001590143,2.264778e-7],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.00001415622,"about_ca_system_score_gemma":0.00007589862,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.00002723873,"about_ca_topic_score_gemma":0.000002525775,"domain_scores_codex":[0.9992331,0.0000237787,0.0002316047,0.0001617684,0.0001841161,0.0001656892],"domain_scores_gemma":[0.9992505,0.00002807074,0.0003592719,0.0002209824,0.00007146325,0.00006974149],"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":[0.0001243123,0.00004742094,0.008325204,0.00002187952,0.0001402102,6.951075e-7,0.0001702338,0.00005826731,0.9864933,3.317927e-7,0.002070583,0.002547514],"study_design_scores_gemma":[0.000544491,0.0001106218,0.04492101,0.00008156311,0.00008467203,0.000230471,0.0002516912,0.00001547758,0.9270701,0.000005842079,0.02650393,0.0001801397],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9985986,0.0002365206,0.000112013,0.0007177809,0.00001578689,0.00005123029,0.00004680984,0.000003690007,0.0002176209],"genre_scores_gemma":[0.9949722,0.0009130195,0.003318568,0.0004228423,0.0001350697,6.890504e-7,0.000005600649,0.00001472622,0.000217304],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.05942325,"threshold_uncertainty_score":0.3893095,"prediction_status":"machine_predicted_unvalidated"},"labels":[],"label_agreement":null},{"id":"W4221034849","doi":"10.1080/03610470.2022.2041156","title":"The Influence of Malt Variety and Origin on Wort Flavor","year":2022,"lang":"en","type":"article","venue":"Journal of the American Society of Brewing Chemists","topic":"Fermentation and Sensory Analysis","field":"Agricultural and Biological Sciences","cited_by":17,"is_retracted":false,"has_abstract":true,"routes":{"ca_aff":false,"ca_fund":false,"ca_venue":false,"about_ca":true},"ca_institutions":"","funders":"Grains Research and Development Corporation","keywords":"Flavor; Food science; Brewing; Chemistry; Sweetness; Sensory analysis; Aroma; Fermentation","authors":[{"name":"Susan L. Stewart","is_ca":false},{"name":"Ross D. Sanders","is_ca":false},{"name":"Natalja Ivanova","is_ca":false},{"name":"Kerry L. Wilkinson","is_ca":false},{"name":"Doug Stewart","is_ca":false},{"name":"Jianjun Dong","is_ca":false},{"name":"Shumin Hu","is_ca":false},{"name":"D. Evan Evans","is_ca":false},{"name":"Jason A. Able","is_ca":false}],"retraction":null,"screen_n_in":null,"score":{"opus":0.01358809972709298,"gpt":0.2394826256301355,"spread":0.2258945259030425,"validation_status":"score_only:v0-immature-baseline"},"prediction":{"model_version":"codex-gemma-dda1882f352a","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0004441851,0.0000555945,0.0001676545,0.000002730299,0.0003079379,0.00001302653,0.0002978684,0.000009639615,0.00002467954],"category_scores_gemma":[0.00004049678,0.00001815309,0.0002664583,0.0003344372,0.0002774493,0.00003206316,0.00007902294,0.0001668046,1.127145e-7],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.00003368617,"about_ca_system_score_gemma":0.00001492871,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.00007295483,"about_ca_topic_score_gemma":0.000002008323,"domain_scores_codex":[0.9991854,0.0000692049,0.0002516248,0.0000680995,0.00033987,0.00008580321],"domain_scores_gemma":[0.99885,0.0002557815,0.0007311926,0.00005200179,0.00007808117,0.00003293822],"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":[0.00007204754,0.00005019248,0.01036926,0.000006904538,0.0001061825,4.098703e-7,0.0006169126,0.001018137,0.9759857,0.00001434924,0.001433749,0.01032612],"study_design_scores_gemma":[0.000375724,0.0006021548,0.8705348,0.00005860532,0.0001226561,0.00006355576,0.01594401,0.0003562435,0.09119647,0.0002556201,0.02030263,0.000187517],"study_design_candidate":"bench_or_experimental","study_design_consensus":null,"genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9961975,0.00004713632,4.679467e-7,0.003635534,0.00002006794,0.00002404523,0.000006020486,0.000001969557,0.00006730628],"genre_scores_gemma":[0.9985425,0.0001287119,0.00008872124,0.0009934901,0.00004062547,7.138509e-7,4.654742e-7,5.206597e-7,0.0002042353],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.8847893,"threshold_uncertainty_score":0.236844,"prediction_status":"machine_predicted_unvalidated"},"labels":[],"label_agreement":null},{"id":"W3214119763","doi":"10.1080/03610470.2021.1979891","title":"Profiling Malt Enzymes Related to Impact on Malt Fermentability, Lautering and Beer Filtration Performance of 94 Commercially Produced Malt Batches","year":2021,"lang":"en","type":"article","venue":"Journal of the American Society of Brewing Chemists","topic":"Food composition and properties","field":"Nursing","cited_by":16,"is_retracted":false,"has_abstract":true,"routes":{"ca_aff":false,"ca_fund":false,"ca_venue":false,"about_ca":true},"ca_institutions":"","funders":"","keywords":"Mashing; Food science; Brewing; Chemistry; Xylanase; Arabinoxylan; Amylase; Starch; Fermentation; Hydrolysis; Enzyme; Biochemistry","authors":[{"name":"D. Evan Evans","is_ca":false},{"name":"Susan L. Stewart","is_ca":false},{"name":"Doug Stewart","is_ca":false},{"name":"Zhongping Han","is_ca":false},{"name":"Yonghong Han","is_ca":false},{"name":"Jason A. Able","is_ca":false}],"retraction":null,"screen_n_in":null,"score":{"opus":0.01746756810549098,"gpt":0.2860507077136729,"spread":0.2685831396081819,"validation_status":"score_only:v0-immature-baseline"},"prediction":{"model_version":"codex-gemma-dda1882f352a","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0005086525,0.0001514006,0.0004111225,0.00002652167,0.0001289431,0.00003720041,0.0002022177,0.00004153573,0.00001255629],"category_scores_gemma":[0.0000789367,0.000111912,0.0002907368,0.0002870781,0.0001820339,0.000153849,0.00008976168,0.0002941886,3.50016e-7],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.0001568393,"about_ca_system_score_gemma":0.00009847292,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.0000310742,"about_ca_topic_score_gemma":5.66367e-7,"domain_scores_codex":[0.9986481,0.000100066,0.0005492108,0.0001624884,0.0003587562,0.000181357],"domain_scores_gemma":[0.9986826,0.00008105506,0.0007207189,0.0002367797,0.0002049954,0.00007386105],"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":[0.000874653,0.0001072295,0.02472513,0.0002772983,0.0001325066,6.015928e-7,0.004070063,0.0005737517,0.9615337,7.845425e-7,0.0004986595,0.007205621],"study_design_scores_gemma":[0.0003240079,0.0009127689,0.09524077,0.0006246907,0.0000471968,0.00008146017,0.00100754,0.0005534059,0.901037,0.00001281436,0.00004614108,0.000112191],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9929824,0.0002024029,0.000003810484,0.006442053,0.0001388848,0.0001125199,0.000006286263,0.00001082782,0.0001008333],"genre_scores_gemma":[0.9961542,0.00004653788,0.003030359,0.0006217504,0.00007415279,0.000001583261,0.000002421906,0.00001804108,0.00005092842],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.07051564,"threshold_uncertainty_score":0.456364,"prediction_status":"machine_predicted_unvalidated"},"labels":[],"label_agreement":null},{"id":"W2748982197","doi":"10.1094/asbcj-2017-1472-01","title":"Advancing Flavor Stability Improvements in Different Beer Types Using Novel Electron Paramagnetic Resonance Area and Forced Beer Aging Methods","year":2017,"lang":"en","type":"article","venue":"Journal of the American Society of Brewing Chemists","topic":"Fermentation and Sensory Analysis","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":"Miller Group (Canada)","funders":"","keywords":"Flavor; Electron paramagnetic resonance; Brewing; Food science; Chemistry; Mathematics; Nuclear magnetic resonance; Fermentation; Physics","authors":[{"name":"Laura Marquès","is_ca":false},{"name":"Maydelin Hernandez Espinosa","is_ca":false},{"name":"W. W. Andrews","is_ca":false},{"name":"Robert T. Foster","is_ca":true}],"retraction":null,"screen_n_in":null,"score":{"opus":0.03643456320344243,"gpt":0.3231275625534251,"spread":0.2866929993499827,"validation_status":"score_only:v0-immature-baseline"},"prediction":{"model_version":"codex-gemma-dda1882f352a","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0005308416,0.00009887854,0.0003066522,0.0000054579,0.0002186275,0.00004456039,0.0002578772,0.00002355946,0.00001042187],"category_scores_gemma":[0.0001278935,0.00004013896,0.0002155,0.0001062328,0.0001996967,0.0001145678,0.00008942657,0.0001555991,2.238487e-8],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.00008846234,"about_ca_system_score_gemma":0.00001146971,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.0002567104,"about_ca_topic_score_gemma":0.00003358995,"domain_scores_codex":[0.9991396,0.00005853266,0.0003029963,0.0001313885,0.0001926297,0.0001748456],"domain_scores_gemma":[0.9987967,0.0001443857,0.0008463889,0.00008898837,0.00008031091,0.00004320486],"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":[0.0000230006,0.00003682408,0.02959231,0.00001246578,0.00003091296,1.34174e-7,0.0003397113,0.00003019968,0.9538046,3.481531e-7,0.00001150478,0.01611801],"study_design_scores_gemma":[0.0002993893,0.00008654164,0.5222068,0.0001048794,0.00005888863,0.000005880443,0.001313494,0.003597814,0.4720316,0.00006867522,0.000116575,0.0001095189],"study_design_candidate":"bench_or_experimental","study_design_consensus":null,"genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9984056,0.0001306294,0.0001095956,0.001263351,0.00002320483,0.00004802052,0.000002880668,0.00000229107,0.0000144278],"genre_scores_gemma":[0.9942555,0.00007489108,0.005337048,0.0002465994,0.00004956344,5.697541e-7,5.055431e-7,0.000001150635,0.0000341766],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.4926144,"threshold_uncertainty_score":0.1681528,"prediction_status":"machine_predicted_unvalidated"},"labels":[],"label_agreement":null},{"id":"W3048438856","doi":"10.1080/03610470.2020.1795437","title":"Magnesium-Accelerated Maillard Reactions Drive Differences in Adjunct and All-Malt Brewing","year":2020,"lang":"en","type":"article","venue":"Journal of the American Society of Brewing Chemists","topic":"Fermentation and Sensory Analysis","field":"Agricultural and Biological Sciences","cited_by":15,"is_retracted":false,"has_abstract":true,"routes":{"ca_aff":true,"ca_fund":true,"ca_venue":false,"about_ca":false},"ca_institutions":"Canada Malting (Canada); University of Victoria","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Brewing; Maillard reaction; Chemistry; Magnesium; Mass spectrometry; Food science; Catalysis; Electrospray ionization; Organic chemistry; Chromatography; Fermentation","authors":[{"name":"Isaac Omari","is_ca":true},{"name":"Hannah Charnock","is_ca":true},{"name":"Alexa L. Fugina","is_ca":true},{"name":"Euan L. S. Thomson","is_ca":true},{"name":"J. Scott McIndoe","is_ca":true}],"retraction":null,"screen_n_in":null,"score":{"opus":0.05197559354339516,"gpt":0.2505963959312725,"spread":0.1986208023878774,"validation_status":"score_only:v0-immature-baseline"},"prediction":{"model_version":"codex-gemma-dda1882f352a","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0001640127,0.00009305771,0.0003026217,0.000005923467,0.00008886428,0.0000321569,0.0002032069,0.00002876069,0.00005106509],"category_scores_gemma":[0.00006244509,0.00003701007,0.0002490788,0.000499823,0.000175734,0.00009717864,0.00005050263,0.0001817768,5.074706e-7],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.00002956206,"about_ca_system_score_gemma":0.0000124896,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.0001515847,"about_ca_topic_score_gemma":0.00001036208,"domain_scores_codex":[0.9991155,0.00006755771,0.0003478859,0.0001190943,0.0002261487,0.0001238677],"domain_scores_gemma":[0.9990801,0.000132799,0.0005840405,0.00003228367,0.00008403874,0.00008677862],"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":[0.00002863242,0.00002749689,0.03671103,0.00001570541,0.00006980867,0.000001394424,0.001130741,0.00001771784,0.9576185,7.561532e-7,0.000563311,0.003814846],"study_design_scores_gemma":[0.0004659423,0.0002893732,0.8829642,0.00009561465,0.0001540503,0.00004563136,0.02026907,0.001335232,0.09214275,0.00004616451,0.001946428,0.0002455779],"study_design_candidate":"bench_or_experimental","study_design_consensus":null,"genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9872271,0.00007895518,0.000004131055,0.01255283,0.00002018923,0.00003215761,0.000004592147,0.000005325675,0.00007468268],"genre_scores_gemma":[0.9973412,0.0002246493,0.0002604381,0.002010162,0.00009914501,4.667961e-7,0.000001618123,9.267544e-7,0.00006141153],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.8654758,"threshold_uncertainty_score":0.1509227,"prediction_status":"machine_predicted_unvalidated"},"labels":[],"label_agreement":null},{"id":"W2463356959","doi":"10.1094/asbcj-62-0117","title":"Effect of β-Glucans and Process Conditions on the Membrane Filtration Performance of Beer","year":2004,"lang":"en","type":"article","venue":"Journal of the American Society of Brewing Chemists","topic":"Advanced Cellulose Research Studies","field":"Materials Science","cited_by":15,"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":"Chemistry; Glucan; Chromatography; Ethanol; Membrane; Filtration (mathematics); Food science; Biochemistry","authors":[{"name":"Yu-Lai Jin","is_ca":true},{"name":"R. Alex Speers","is_ca":true},{"name":"A.T. Paulson","is_ca":true},{"name":"Robert Stewart","is_ca":false}],"retraction":null,"screen_n_in":null,"score":{"opus":0.01095092562303079,"gpt":0.3002278630534698,"spread":0.289276937430439,"validation_status":"score_only:v0-immature-baseline"},"prediction":{"model_version":"codex-gemma-dda1882f352a","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0007741863,0.00008778674,0.0003165846,0.00001318688,0.0001219483,0.000006848536,0.0002684317,0.00001643163,0.000007834159],"category_scores_gemma":[0.0002301308,0.00004732993,0.0001569214,0.0002059844,0.0010967,0.0001092214,0.00004848002,0.0001551402,2.253929e-7],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.00005668787,"about_ca_system_score_gemma":0.00009249059,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.00001416484,"about_ca_topic_score_gemma":2.680298e-7,"domain_scores_codex":[0.9989573,0.00005446661,0.0003009947,0.00007909355,0.0004777946,0.0001302879],"domain_scores_gemma":[0.9982414,0.0004314603,0.000934892,0.0001522902,0.0002087897,0.00003113235],"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":[0.00007925183,0.00003629002,0.0004173033,0.0003755507,0.00005083919,1.769683e-7,0.001333975,0.001956153,0.995453,0.000006323299,0.00007675966,0.0002143602],"study_design_scores_gemma":[0.0003384021,0.0004520356,0.002569145,0.0003667042,0.00003586316,0.00001467004,0.0007285834,0.00005301805,0.9953318,0.00006029619,0.000006950487,0.00004259634],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9987032,0.0001041123,0.00004835271,0.0009248122,0.00002441267,0.00009404551,0.00001189577,0.000002766054,0.00008635219],"genre_scores_gemma":[0.9993147,0.0002553116,0.0003061667,0.00005807117,0.0000390028,0.000003079545,2.995471e-7,0.000006307537,0.00001707624],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.002151842,"threshold_uncertainty_score":0.4040838,"prediction_status":"machine_predicted_unvalidated"},"labels":[],"label_agreement":null},{"id":"W2134247483","doi":"10.1094/asbcj-2009-0601-01","title":"Ability of Novel ATP-Binding Cassette Multidrug Resistance Genes to Predict Growth of <i>Pediococcus</i> Isolates in Beer","year":2009,"lang":"en","type":"article","venue":"Journal of the American Society of Brewing Chemists","topic":"Fermentation and Sensory Analysis","field":"Agricultural and Biological Sciences","cited_by":14,"is_retracted":false,"has_abstract":true,"routes":{"ca_aff":true,"ca_fund":false,"ca_venue":false,"about_ca":false},"ca_institutions":"University of Saskatchewan","funders":"","keywords":"Pediococcus; Food spoilage; Biology; Lactobacillus; Lactobacillus brevis; Gene; Microbiology; Genetics; Amplicon; Polymerase chain reaction; Bacteria; Lactic acid","authors":[{"name":"Monique Haakensen","is_ca":true},{"name":"Vanessa Pittet","is_ca":true},{"name":"Kendra Morrow","is_ca":true},{"name":"Alison Schubert","is_ca":true},{"name":"Janet M. Ferguson","is_ca":true},{"name":"Barry Ziola","is_ca":true}],"retraction":null,"screen_n_in":null,"score":{"opus":0.01716104228223062,"gpt":0.2515551410945383,"spread":0.2343940988123077,"validation_status":"score_only:v0-immature-baseline"},"prediction":{"model_version":"codex-gemma-dda1882f352a","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0004901314,0.00009874708,0.0004184823,0.00001163738,0.00005105332,0.000007878949,0.0003540735,0.00003248781,0.00000768188],"category_scores_gemma":[0.0001127612,0.00004277179,0.0004543804,0.0006596439,0.0001779307,0.00008427142,0.00003776157,0.000126171,9.192789e-8],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.00005586526,"about_ca_system_score_gemma":0.00001613678,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.0001263601,"about_ca_topic_score_gemma":0.00001487046,"domain_scores_codex":[0.9987863,0.000044346,0.0005955363,0.0001257459,0.0003083041,0.0001397735],"domain_scores_gemma":[0.9984294,0.0001895699,0.001034137,0.00007315325,0.0002147836,0.00005902084],"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":[0.00006755988,0.0001381373,0.03182177,0.00002526626,0.00004421729,2.191156e-7,0.001021542,0.0001025147,0.9650057,7.339032e-7,0.0005602549,0.001212099],"study_design_scores_gemma":[0.0002776942,0.000118135,0.4159166,0.00015691,0.00004295387,0.00000385762,0.002031789,0.0001496383,0.5810329,0.00002293026,0.0001526657,0.00009396994],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9957754,0.00006744707,0.00001465236,0.0039968,0.00001809466,0.00005721591,0.00002797734,0.00000317994,0.00003920578],"genre_scores_gemma":[0.9971367,0.00006085556,0.002218717,0.0004678698,0.00005698308,4.032721e-7,0.00000139433,8.657002e-7,0.00005626304],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.3840948,"threshold_uncertainty_score":0.1744183,"prediction_status":"machine_predicted_unvalidated"},"labels":[],"label_agreement":null},{"id":"W2802288979","doi":"10.1094/asbcj-2015-0726-01","title":"Dissolved Carbon Dioxide Selects for Lactic Acid Bacteria Able to Grow in and Spoil Packaged Beer","year":2015,"lang":"en","type":"article","venue":"Journal of the American Society of Brewing Chemists","topic":"Fermentation and Sensory Analysis","field":"Agricultural and Biological Sciences","cited_by":13,"is_retracted":false,"has_abstract":true,"routes":{"ca_aff":true,"ca_fund":false,"ca_venue":false,"about_ca":false},"ca_institutions":"University of Saskatchewan; Royal University Hospital","funders":"","keywords":"Food spoilage; Bacteria; Lactic acid; Food science; Brewing; Hop (telecommunications); Biology; Carbon dioxide; Fermentation; Biotechnology; Chemistry; Ecology; Computer science; Genetics","authors":[{"name":"Jordyn Bergsveinson","is_ca":true},{"name":"Anna Redekop","is_ca":true},{"name":"Sheree Zoerb","is_ca":true},{"name":"Barry Ziola","is_ca":true}],"retraction":null,"screen_n_in":null,"score":{"opus":0.02708571041106021,"gpt":0.2530523148672739,"spread":0.2259666044562137,"validation_status":"score_only:v0-immature-baseline"},"prediction":{"model_version":"codex-gemma-dda1882f352a","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0003938625,0.00007455752,0.0002565715,0.000006126661,0.0000440263,0.00001901246,0.0001480722,0.00002279899,0.000004115264],"category_scores_gemma":[0.0001284681,0.00003029145,0.000177789,0.0003190413,0.00007089948,0.00005944293,0.00003102833,0.00008691832,1.288582e-7],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.00006208094,"about_ca_system_score_gemma":0.00001612301,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.0001415786,"about_ca_topic_score_gemma":0.00003418675,"domain_scores_codex":[0.9993266,0.00004304985,0.0002274967,0.00009283684,0.0001755305,0.0001344149],"domain_scores_gemma":[0.9992955,0.0001016012,0.0003527445,0.00003688179,0.0001099004,0.0001034148],"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":[0.00008486594,0.00003187863,0.0106944,0.000009121583,0.00003949533,3.559482e-7,0.001076857,0.000006658608,0.9851472,2.208582e-7,0.0007272637,0.002181657],"study_design_scores_gemma":[0.0006621107,0.0003258057,0.2921077,0.00008878365,0.00006881054,0.00002197397,0.009379623,0.0001836644,0.6956026,0.0000855604,0.001292927,0.000180451],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9959865,0.00005535155,0.000003032674,0.00382952,0.00003141423,0.00004803341,0.00000359592,0.000003121716,0.0000393981],"genre_scores_gemma":[0.9983651,0.0000197289,0.0007051109,0.0006595724,0.0001064727,0.000001388067,0.000001415639,0.000001083267,0.0001400961],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.2895447,"threshold_uncertainty_score":0.1235249,"prediction_status":"machine_predicted_unvalidated"},"labels":[],"label_agreement":null},{"id":"W2007013500","doi":"10.1094/asbcj-2010-0629-01","title":"Dried Yeast: Impact of Dehydration and Rehydration on Brewing Yeast DNA Integrity","year":2010,"lang":"en","type":"article","venue":"Journal of the American Society of Brewing Chemists","topic":"Fungal and yeast genetics research","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":"Lallemand (Canada)","funders":"Biotechnology and Biological Sciences Research Council; Engineering and Physical Sciences Research Council","keywords":"Biology; Yeast; Mitochondrial DNA; Genetics; Brewing; Saccharomyces cerevisiae; Biochemistry; Gene; Fermentation","authors":[{"name":"David Jenkins","is_ca":false},{"name":"Chris Powell","is_ca":true},{"name":"Katherine A. Smart","is_ca":false}],"retraction":null,"screen_n_in":null,"score":{"opus":0.01306668369585536,"gpt":0.3076915462662567,"spread":0.2946248625704013,"validation_status":"score_only:v0-immature-baseline"},"prediction":{"model_version":"codex-gemma-dda1882f352a","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0004172607,0.0001065694,0.0002176949,0.00001689305,0.00005867383,0.00001704343,0.0002394137,0.00007765502,0.000004600414],"category_scores_gemma":[0.0001552137,0.00007623545,0.0003537551,0.0001378313,0.0003381271,0.000008292379,0.00009704826,0.0003647425,2.463703e-7],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.00002422357,"about_ca_system_score_gemma":0.0001950723,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.00005816972,"about_ca_topic_score_gemma":0.000004659747,"domain_scores_codex":[0.9991062,0.0000423599,0.0002913178,0.0001265944,0.0002958393,0.0001376831],"domain_scores_gemma":[0.9988182,0.00002294196,0.0005843899,0.0002325035,0.0002638881,0.00007805873],"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":[0.00011852,0.0000680298,0.008595022,0.00002847502,0.0001172988,1.928146e-7,0.0002468013,0.00006987916,0.9860229,0.0000015491,0.000892434,0.003838839],"study_design_scores_gemma":[0.0003014808,0.0003566376,0.06026644,0.00005482859,0.00002263849,0.00003429046,0.0001688563,0.0002631452,0.9382715,0.0000331872,0.0001528641,0.00007414939],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9991807,0.00007393838,0.0001234319,0.0003561758,0.00006200194,0.00005035993,0.0000125065,0.000001483886,0.0001393634],"genre_scores_gemma":[0.9982985,0.00008700353,0.00122143,0.00007577534,0.0002431414,6.619495e-7,0.000004193704,0.00001201488,0.0000572769],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.05167142,"threshold_uncertainty_score":0.3108792,"prediction_status":"machine_predicted_unvalidated"},"labels":[],"label_agreement":null},{"id":"W2326992420","doi":"10.1094/asbcj-2012-0724-01","title":"Suitability of the Miniature Fermentability Method to Monitor Industrial Fermentations","year":2012,"lang":"en","type":"article","venue":"Journal of the American Society of Brewing Chemists","topic":"Fermentation and Sensory Analysis","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":"Dalhousie University","funders":"","keywords":"Mashing; Fermentation; Brewing; Food science; Industrial fermentation; Sugar; Chemistry; SCALE-UP; Pulp and paper industry","authors":[{"name":"Andrew J. MacIntosh","is_ca":true},{"name":"J. H. Adler","is_ca":true},{"name":"Emily B. Eck","is_ca":true},{"name":"R. Alex Speers","is_ca":true}],"retraction":null,"screen_n_in":null,"score":{"opus":0.04423596734361538,"gpt":0.3121373712114866,"spread":0.2679014038678712,"validation_status":"score_only:v0-immature-baseline"},"prediction":{"model_version":"codex-gemma-dda1882f352a","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0009488997,0.00009467294,0.0003021619,0.000004597043,0.0001506304,0.00001222854,0.0004308068,0.00004464496,0.00006631663],"category_scores_gemma":[0.0001582097,0.00003172195,0.000735082,0.0006646917,0.0002132951,0.00009010349,0.0001033717,0.0002098447,3.651236e-7],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.0001054166,"about_ca_system_score_gemma":0.00002108352,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.000130729,"about_ca_topic_score_gemma":0.000004752229,"domain_scores_codex":[0.9986029,0.0002578484,0.0004587155,0.00009403766,0.0004217231,0.000164744],"domain_scores_gemma":[0.9984012,0.000310586,0.0009134086,0.0001110603,0.0001642408,0.00009954068],"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":[0.00003649233,0.0001525727,0.14842,0.000007365885,0.00008797716,1.512783e-8,0.001287122,0.0000203248,0.8401365,0.00000104649,0.001734753,0.008115795],"study_design_scores_gemma":[0.0001291096,0.00005138773,0.6700333,0.00002259956,0.00008940892,0.000004511318,0.006751261,0.000006373873,0.3221194,0.00002207408,0.0007116928,0.00005882877],"study_design_candidate":"bench_or_experimental","study_design_consensus":null,"genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9941087,0.00002177342,0.000008482618,0.00556299,0.0001271249,0.00009965687,0.00002924713,0.000002855564,0.00003915802],"genre_scores_gemma":[0.9970435,0.000005011387,0.001917113,0.0006598812,0.0002765242,0.000001383452,0.000001243646,8.773267e-7,0.00009449123],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.5216133,"threshold_uncertainty_score":0.1293584,"prediction_status":"machine_predicted_unvalidated"},"labels":[],"label_agreement":null},{"id":"W1443917383","doi":"10.1094/asbcj-63-0107","title":"Analysis of Commercially Available Active Dry Yeast Used for Industrial Fuel Ethanol Production","year":2005,"lang":"en","type":"article","venue":"Journal of the American Society of Brewing Chemists","topic":"Fermentation and Sensory Analysis","field":"Agricultural and Biological Sciences","cited_by":11,"is_retracted":false,"has_abstract":true,"routes":{"ca_aff":true,"ca_fund":true,"ca_venue":false,"about_ca":false},"ca_institutions":"University of Saskatchewan","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Brewing; Fermentation; Yeast; Food science; Biology; Contamination; Ethanol fuel; Biotechnology; Biochemistry","authors":[{"name":"Eleonora Bellissimi","is_ca":true},{"name":"W. M. Ingledew","is_ca":true}],"retraction":null,"screen_n_in":null,"score":{"opus":0.05193941571821844,"gpt":0.2772543946328372,"spread":0.2253149789146188,"validation_status":"score_only:v0-immature-baseline"},"prediction":{"model_version":"codex-gemma-dda1882f352a","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0003925134,0.00007895428,0.0004050366,0.000016718,0.00008475509,0.00001158259,0.0002361268,0.00004250941,0.00008080266],"category_scores_gemma":[0.00009548941,0.00003332303,0.0008995885,0.0009384867,0.0001829592,0.00009919106,0.00002604482,0.000129346,4.360623e-7],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.00006472298,"about_ca_system_score_gemma":0.00002914227,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.00007687645,"about_ca_topic_score_gemma":0.00002708119,"domain_scores_codex":[0.9990463,0.00005850015,0.0003895192,0.0001074161,0.0002897609,0.0001085373],"domain_scores_gemma":[0.9981799,0.0001316195,0.001325849,0.0000619224,0.0002594466,0.00004125036],"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":[0.0001018119,0.0001187471,0.008665612,0.000008003124,0.00102479,4.110144e-8,0.0009102775,0.0003389129,0.9653779,3.746623e-7,0.00316086,0.02029266],"study_design_scores_gemma":[0.000543294,0.0002113607,0.07365504,0.00005134581,0.00175051,0.00000279409,0.005795637,0.0008533599,0.9116569,0.00001412033,0.005306683,0.0001589086],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9960168,0.00001850509,0.000009298435,0.003749709,0.00004265237,0.00006547589,0.00002960148,0.000003510368,0.00006442223],"genre_scores_gemma":[0.9983955,0.00003841565,0.0005424573,0.0002809376,0.000350818,0.000001074401,0.000007812231,9.38941e-7,0.0003820469],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.06498943,"threshold_uncertainty_score":0.1358874,"prediction_status":"machine_predicted_unvalidated"},"labels":[],"label_agreement":null},{"id":"W2993234116","doi":"10.1080/03610470.2019.1678361","title":"Modeling Yeast in Suspension during Laboratory and Commercial Fermentations to Detect Aberrant Fermentation Processes","year":2019,"lang":"en","type":"article","venue":"Journal of the American Society of Brewing Chemists","topic":"Fermentation and Sensory Analysis","field":"Agricultural and Biological Sciences","cited_by":11,"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":"Sampling (signal processing); Population; Biological system; Mathematics; Engineering; Biochemical engineering; Biology","authors":[{"name":"Arthur B. Rudolph","is_ca":false},{"name":"Andrew J. MacIntosh","is_ca":false},{"name":"R. Alex Speers","is_ca":true},{"name":"Colette M. St. Mary","is_ca":false}],"retraction":null,"screen_n_in":null,"score":{"opus":0.01559244832378342,"gpt":0.2495396088760833,"spread":0.2339471605522998,"validation_status":"score_only:v0-immature-baseline"},"prediction":{"model_version":"codex-gemma-dda1882f352a","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0001669444,0.00006538888,0.0001824297,0.00001135353,0.00008144424,0.00002076057,0.0001120723,0.00001660558,0.00001461058],"category_scores_gemma":[0.000027509,0.0000296405,0.00009573719,0.0004899612,0.00004323843,0.0001023715,0.00003458603,0.00008847193,6.866561e-7],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.0000559127,"about_ca_system_score_gemma":0.00001815432,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.00009788095,"about_ca_topic_score_gemma":0.00005489662,"domain_scores_codex":[0.9993194,0.00003836187,0.000259434,0.00008998178,0.000199966,0.00009287837],"domain_scores_gemma":[0.999505,0.00003591436,0.0002580348,0.00003125554,0.0001267658,0.00004298708],"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":[0.0000432996,0.0000204161,0.01438193,0.000025996,0.00001887061,2.46547e-7,0.001154925,0.001501906,0.9813148,1.615384e-7,0.0000272377,0.001510197],"study_design_scores_gemma":[0.0005035972,0.0001215484,0.6396722,0.0002111954,0.00004178951,0.000013562,0.01448634,0.001505646,0.3432433,0.00002322296,0.00002909813,0.0001484855],"study_design_candidate":"bench_or_experimental","study_design_consensus":null,"genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.998712,0.00002659344,0.000005732189,0.001149018,0.0000214365,0.00006608036,0.000004869239,0.00000311867,0.00001116438],"genre_scores_gemma":[0.9990722,0.00006582802,0.0003602865,0.0004307684,0.00003858169,8.417965e-7,0.000001442347,9.720299e-7,0.00002908519],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.6380715,"threshold_uncertainty_score":0.1208704,"prediction_status":"machine_predicted_unvalidated"},"labels":[],"label_agreement":null},{"id":"W3181163241","doi":"10.1080/03610470.2021.1937461","title":"Unfilterable Beer Haze Part II: Identifying Suspect Cell Wall Proteins","year":2021,"lang":"en","type":"article","venue":"Journal of the American Society of Brewing Chemists","topic":"Fermentation and Sensory Analysis","field":"Agricultural and Biological Sciences","cited_by":10,"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":"Haze; Brewing; Yeast; Fractionation; Chemistry; Polyphenol; Chromatography; Saccharomyces cerevisiae; Wine; Food science; Flocculation; Biochemistry; Fermentation","authors":[{"name":"Margaux Huismann","is_ca":false},{"name":"Fraser J. Gormley","is_ca":false},{"name":"Dzeti Dzait","is_ca":false},{"name":"Nicholas Willoughby","is_ca":false},{"name":"Kelly L. Stewart","is_ca":false},{"name":"R. Alex Speers","is_ca":true},{"name":"Dawn L. Maskell","is_ca":false}],"retraction":null,"screen_n_in":null,"score":{"opus":0.02597659099179479,"gpt":0.2424683341590573,"spread":0.2164917431672626,"validation_status":"score_only:v0-immature-baseline"},"prediction":{"model_version":"codex-gemma-dda1882f352a","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0002883835,0.00009408197,0.0002824143,0.000003953054,0.0002450986,0.00004686649,0.0002857959,0.00002737812,0.0002524867],"category_scores_gemma":[0.00004001946,0.00003785077,0.0006956679,0.000466949,0.0001304133,0.00009548049,0.00008888492,0.0001831194,0.000001631906],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.00005446862,"about_ca_system_score_gemma":0.00003031754,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.00008774067,"about_ca_topic_score_gemma":0.00001236654,"domain_scores_codex":[0.9989239,0.00006247282,0.0003565743,0.0001273268,0.0003666186,0.0001631117],"domain_scores_gemma":[0.9988238,0.0000672756,0.0007426206,0.00007556309,0.0002231902,0.0000676179],"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":[0.000009400875,0.00009361744,0.002089685,0.00001687332,0.00008495641,0.000002813488,0.0005670454,0.00003771103,0.9871908,0.000001001003,0.008363459,0.001542621],"study_design_scores_gemma":[0.0001779959,0.00007430157,0.01275976,0.00008666504,0.00008087643,0.00003854914,0.004256029,0.00008215386,0.9674546,0.00007409184,0.0147938,0.0001211627],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9924451,0.0001530063,0.000006047188,0.006862156,0.00005368196,0.00003182214,0.000004497616,0.000006315945,0.0004373737],"genre_scores_gemma":[0.9932638,0.0001392225,0.000793826,0.001266538,0.0001894364,7.295362e-7,0.00000345037,0.000001242843,0.004341715],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.0197362,"threshold_uncertainty_score":0.2764552,"prediction_status":"machine_predicted_unvalidated"},"labels":[],"label_agreement":null},{"id":"W2081915050","doi":"10.1094/asbcj-2007-0403-01","title":"Development of a LC/MS Method for Analysis of Total Vicinal Diketones in Beer","year":2007,"lang":"en","type":"article","venue":"Journal of the American Society of Brewing Chemists","topic":"Fermentation and Sensory Analysis","field":"Agricultural and Biological Sciences","cited_by":10,"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":"Chemistry; Diacetyl; Decarboxylation; Chromatography; Valine; Isotope dilution; Isoleucine; Mass spectrometry; Leucine; Amino acid; Organic chemistry; Biochemistry","authors":[{"name":"Maxime Blanchette","is_ca":true},{"name":"Barry van Bergen","is_ca":true},{"name":"John D. Sheppard","is_ca":true}],"retraction":null,"screen_n_in":null,"score":{"opus":0.0326044756833866,"gpt":0.3216416974045747,"spread":0.2890372217211881,"validation_status":"score_only:v0-immature-baseline"},"prediction":{"model_version":"codex-gemma-dda1882f352a","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.001095515,0.00007392063,0.0004872527,0.00002792725,0.00004549083,0.000004101161,0.000183996,0.00002689378,0.0000242725],"category_scores_gemma":[0.00004870291,0.00002979135,0.0007690816,0.001147103,0.0001157467,0.00003569779,0.00003067069,0.00007221268,3.466852e-8],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.00004756519,"about_ca_system_score_gemma":0.00002085272,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.0001181372,"about_ca_topic_score_gemma":0.00006059706,"domain_scores_codex":[0.9987968,0.00003362997,0.0006652359,0.00008467886,0.000299535,0.0001201775],"domain_scores_gemma":[0.9981855,0.0003105864,0.001236301,0.00004067165,0.0001889728,0.00003796252],"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":[0.00008250804,0.00009626812,0.01356974,0.00001831952,0.0006395727,1.622058e-7,0.002078619,0.0002444246,0.958985,0.000001474615,0.00005304435,0.02423089],"study_design_scores_gemma":[0.0001760978,0.0000653379,0.4919889,0.00003894864,0.0003366732,0.000003364701,0.007925746,0.0006715674,0.4985413,0.00001147398,0.0001719955,0.00006859126],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9985725,0.00003548269,0.0009204252,0.000381268,0.00001321088,0.00003496631,0.000006666843,0.000001269387,0.00003418762],"genre_scores_gemma":[0.9653192,0.000009943556,0.03445063,0.0001319245,0.00003117221,4.186409e-7,0.000002693193,6.429178e-7,0.00005344725],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.4784191,"threshold_uncertainty_score":0.1214856,"prediction_status":"machine_predicted_unvalidated"},"labels":[],"label_agreement":null},{"id":"W2498486332","doi":"10.1094/asbcj-64-0111","title":"Malting Characteristics of Three Canadian Hulless Barley Varieties, CDC Freedom, CDC McGwire, and CDC Gainer","year":2006,"lang":"en","type":"article","venue":"Journal of the American Society of Brewing Chemists","topic":"Enzyme Production and Characterization","field":"Biochemistry, Genetics and Molecular Biology","cited_by":10,"is_retracted":false,"has_abstract":true,"routes":{"ca_aff":true,"ca_fund":true,"ca_venue":false,"about_ca":true},"ca_institutions":"University of Saskatchewan; Canada Malting (Canada)","funders":"Centers for Disease Control and Prevention; Manitoba Rural Adaptation Council","keywords":"Husk; Friability; Germination; Food science; Mathematics; Biology; Agronomy; Horticulture; Botany; Biochemistry","authors":[{"name":"Yueshu Li","is_ca":true},{"name":"Robert McCaig","is_ca":true},{"name":"Aleksandar Egi","is_ca":true},{"name":"Michael J. Edney","is_ca":true},{"name":"B. G. Rossnagel","is_ca":true},{"name":"Ken Sawatzky","is_ca":true},{"name":"Marta S. Izydorczyk","is_ca":true}],"retraction":null,"screen_n_in":null,"score":{"opus":0.006465043142800584,"gpt":0.2066344155136736,"spread":0.200169372370873,"validation_status":"score_only:v0-immature-baseline"},"prediction":{"model_version":"codex-gemma-dda1882f352a","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0003172149,0.0001404442,0.0003099658,0.0000250248,0.0001023651,0.00001965677,0.00024231,0.00008170791,0.000007394807],"category_scores_gemma":[0.00008055489,0.0001189837,0.0002228513,0.0001528205,0.0003621269,0.00001034038,0.00007829908,0.0001718507,1.427686e-7],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.00004526799,"about_ca_system_score_gemma":0.0002035276,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.00271704,"about_ca_topic_score_gemma":0.0002087878,"domain_scores_codex":[0.9989319,0.00003110783,0.0004749194,0.0001568063,0.0002120711,0.0001931667],"domain_scores_gemma":[0.9982217,0.00001554813,0.001106879,0.000241026,0.0003249702,0.00008990298],"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":[0.00003521363,0.00003643336,0.03555065,0.00007925835,0.00009485503,6.709783e-7,0.0001319584,0.00002273994,0.9575492,0.00001325158,0.005095486,0.001390245],"study_design_scores_gemma":[0.0007585205,0.000165098,0.2922535,0.000177952,0.0001292223,0.000179277,0.0006303746,0.0001967834,0.6878577,0.00007971199,0.01722933,0.0003425507],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9977281,0.0003181543,0.0004572413,0.001063777,0.0001430529,0.00005098122,0.00003538789,0.000002918307,0.0002003493],"genre_scores_gemma":[0.9968699,0.0002300388,0.001590098,0.0003860402,0.0006083676,8.430359e-7,0.0000258991,0.00002122395,0.0002676005],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.2696915,"threshold_uncertainty_score":0.4852013,"prediction_status":"machine_predicted_unvalidated"},"labels":[],"label_agreement":null},{"id":"W3200138571","doi":"10.1080/03610470.2021.1958602","title":"Barley Variety Identification by iPhone Images and Deep Learning","year":2021,"lang":"en","type":"article","venue":"Journal of the American Society of Brewing Chemists","topic":"Smart Agriculture and AI","field":"Agricultural and Biological Sciences","cited_by":9,"is_retracted":false,"has_abstract":true,"routes":{"ca_aff":true,"ca_fund":false,"ca_venue":false,"about_ca":false},"ca_institutions":"Canada Malting (Canada)","funders":"","keywords":"Artificial intelligence; Convolutional neural network; Hordeum vulgare; Deep learning; Transfer of learning; Computer science; Machine learning; Artificial neural network; Identification (biology); Visual inspection; Pattern recognition (psychology); Agronomy; Poaceae; Botany; Biology","authors":[{"name":"Yaying Shi","is_ca":false},{"name":"Yash Patel","is_ca":false},{"name":"Behrouz Rostami","is_ca":false},{"name":"Huawei Chen","is_ca":false},{"name":"Lushen Wu","is_ca":false},{"name":"Zeyun Yu","is_ca":false},{"name":"Yin Li","is_ca":true}],"retraction":null,"screen_n_in":null,"score":{"opus":0.005278805909224921,"gpt":0.2006122106765865,"spread":0.1953334047673616,"validation_status":"score_only:v0-immature-baseline"},"prediction":{"model_version":"codex-gemma-dda1882f352a","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0002695328,0.00008082714,0.0002094872,0.000001474481,0.0001604774,0.00005085175,0.0001851371,0.00003293942,0.00001899509],"category_scores_gemma":[0.00008150514,0.00002898796,0.0002619778,0.0003073766,0.0001602725,0.00009737233,0.00007795059,0.0002068458,4.636449e-7],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.00002205715,"about_ca_system_score_gemma":0.00001021585,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.00003824205,"about_ca_topic_score_gemma":0.000002101421,"domain_scores_codex":[0.9992246,0.00005026642,0.0002554863,0.0001139008,0.0002385114,0.0001172425],"domain_scores_gemma":[0.9989434,0.0001307491,0.0006312617,0.00004103695,0.0001988443,0.0000547096],"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":[0.000004486903,0.00003254884,0.009762117,0.000008912407,0.00004440357,5.155313e-7,0.0002721229,0.000003144283,0.9577986,4.761977e-7,0.01203227,0.0200404],"study_design_scores_gemma":[0.0001187791,0.00004999574,0.3036942,0.00005137139,0.00004845488,0.00009448225,0.004139652,0.00002053684,0.6772619,0.00004497146,0.01436789,0.0001077373],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9941676,0.001347494,0.00002824263,0.004308489,0.00004911857,0.00001869788,0.000004133801,0.00000635531,0.00006990507],"genre_scores_gemma":[0.9976514,0.0008402849,0.000400831,0.0004315093,0.0002180326,4.312266e-7,0.00000544078,8.853224e-7,0.0004511743],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.2939321,"threshold_uncertainty_score":0.1234279,"prediction_status":"machine_predicted_unvalidated"},"labels":[],"label_agreement":null},{"id":"W2500428701","doi":"10.1094/asbcj-62-0155","title":"Effects of β-Glucans, Shearing, and Environmental Factors on Wort Filtration Performance","year":2004,"lang":"en","type":"article","venue":"Journal of the American Society of Brewing Chemists","topic":"Advanced Cellulose Research Studies","field":"Materials Science","cited_by":9,"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":"Filtration (mathematics); Chemistry; Chromatography; Membrane; Shearing (physics); Maltose; Membrane filter; Food science; Materials science; Biochemistry; Sucrose; Composite material; Mathematics","authors":[{"name":"Yu-Lai Jin","is_ca":true},{"name":"R. Alex Speers","is_ca":true},{"name":"A.T. Paulson","is_ca":true},{"name":"Robert Stewart","is_ca":false}],"retraction":null,"screen_n_in":null,"score":{"opus":0.008945791499415216,"gpt":0.2456347122625448,"spread":0.2366889207631296,"validation_status":"score_only:v0-immature-baseline"},"prediction":{"model_version":"codex-gemma-dda1882f352a","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0002293458,0.00009904944,0.0002756083,0.00001382747,0.00009629585,0.000008225265,0.0001977203,0.00001841661,0.000003111014],"category_scores_gemma":[0.00006227702,0.00006704552,0.0001498407,0.00008856117,0.000647971,0.0001201566,0.00008623183,0.0001563039,2.5937e-7],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.0001624379,"about_ca_system_score_gemma":0.00004612926,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.00001863554,"about_ca_topic_score_gemma":1.357577e-7,"domain_scores_codex":[0.9990121,0.00002185858,0.0002532992,0.00009915508,0.0004562484,0.0001573691],"domain_scores_gemma":[0.9990143,0.0001366159,0.0006522134,0.0001189605,0.0000268167,0.00005112749],"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":[0.00003075512,0.00006303196,0.006040608,0.0001449488,0.0000353002,5.111163e-7,0.00128584,0.0004792863,0.9911473,8.177845e-7,0.00005042943,0.0007212115],"study_design_scores_gemma":[0.0003048075,0.00019655,0.07174623,0.0002192716,0.00001802738,0.000008192095,0.000774132,0.000016137,0.9266083,0.0000214381,0.00003013673,0.00005682529],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9993816,0.000247611,0.0001187048,0.0001170961,0.00004267614,0.00006017931,0.000003511456,0.000003317828,0.00002528391],"genre_scores_gemma":[0.9974586,0.0007189216,0.001696558,0.00004582,0.00004561956,8.391892e-7,3.68568e-7,0.000007912512,0.00002533843],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.06570562,"threshold_uncertainty_score":0.2734037,"prediction_status":"machine_predicted_unvalidated"},"labels":[],"label_agreement":null},{"id":"W2801842960","doi":"10.1094/asbcj-2016-3962-01","title":"Genetic Variability in the Hop-Tolerance <i>horC</i> Gene of Beer-Spoiling Lactic Acid Bacteria","year":2016,"lang":"en","type":"article","venue":"Journal of the American Society of Brewing Chemists","topic":"Fermentation and Sensory Analysis","field":"Agricultural and Biological Sciences","cited_by":8,"is_retracted":false,"has_abstract":true,"routes":{"ca_aff":true,"ca_fund":false,"ca_venue":false,"about_ca":false},"ca_institutions":"University of Saskatchewan; Royal University Hospital","funders":"","keywords":"Biology; Gene; Genetics; Bacteria; Hop (telecommunications); Primer (cosmetics)","authors":[{"name":"Jordyn Bergsveinson","is_ca":true},{"name":"Scott Goerzen","is_ca":true},{"name":"Anna Redekop","is_ca":true},{"name":"Sheree Zoerb","is_ca":true},{"name":"Barry Ziola","is_ca":true}],"retraction":null,"screen_n_in":null,"score":{"opus":0.01474455824311409,"gpt":0.2320377641867938,"spread":0.2172932059436798,"validation_status":"score_only:v0-immature-baseline"},"prediction":{"model_version":"codex-gemma-dda1882f352a","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0009333206,0.00008682523,0.0002940773,0.000004493802,0.0000665439,0.00001259352,0.0004609166,0.00002855967,0.00003966065],"category_scores_gemma":[0.0001229367,0.00002516979,0.0004267186,0.0003827956,0.0002880725,0.00006872439,0.00003759433,0.0001121394,3.977335e-7],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.0000440388,"about_ca_system_score_gemma":0.00001882796,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.0000549822,"about_ca_topic_score_gemma":0.000005307743,"domain_scores_codex":[0.9987931,0.0002132494,0.0004484664,0.0001093426,0.0003034491,0.0001323516],"domain_scores_gemma":[0.9984115,0.0004324393,0.000902013,0.0001028153,0.0001168315,0.00003440899],"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":[0.0000330338,0.0000608826,0.01741241,0.00001042482,0.00004002542,4.231494e-7,0.0005442579,0.000009916914,0.9672854,4.759177e-7,0.0001578307,0.01444491],"study_design_scores_gemma":[0.000231184,0.00007511022,0.4971182,0.00007890325,0.00005683553,0.00002588838,0.001398741,0.00005265021,0.5004363,0.00008767459,0.000350935,0.00008753617],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9961403,0.00007763341,0.00003095815,0.003627365,0.00004012682,0.00003635383,0.000008325656,0.000002288529,0.00003665527],"genre_scores_gemma":[0.9981936,0.0001533176,0.0008399693,0.000640812,0.0001432219,7.299444e-7,4.10013e-7,8.562037e-7,0.00002707541],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.4797058,"threshold_uncertainty_score":0.1061415,"prediction_status":"machine_predicted_unvalidated"},"labels":[],"label_agreement":null},{"id":"W4283014765","doi":"10.1080/03610470.2022.2065453","title":"Physicochemical Properties and Malting Potential of New Canadian Hulless Barley Genotypes","year":2022,"lang":"en","type":"article","venue":"Journal of the American Society of Brewing Chemists","topic":"Food composition and properties","field":"Nursing","cited_by":7,"is_retracted":false,"has_abstract":true,"routes":{"ca_aff":true,"ca_fund":false,"ca_venue":false,"about_ca":true},"ca_institutions":"University of Saskatchewan; Agriculture and Agri-Food Canada","funders":"","keywords":"Starch; Food science; Arabinoxylan; Hydrolysis; Friability; Chemistry; Biochemistry; Metabolism","authors":[{"name":"Marta S. Izydorczyk","is_ca":true},{"name":"Ana Badea","is_ca":true},{"name":"Aaron D. Beattie","is_ca":true}],"retraction":null,"screen_n_in":null,"score":{"opus":0.01941304981241147,"gpt":0.2288971687070351,"spread":0.2094841188946236,"validation_status":"score_only:v0-immature-baseline"},"prediction":{"model_version":"codex-gemma-dda1882f352a","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0002081099,0.00009704766,0.0003012353,0.0000250538,0.0002266228,0.00001911253,0.0003154902,0.00001881875,0.0000178493],"category_scores_gemma":[0.00002397478,0.00007500464,0.0002791175,0.0001765167,0.0002942486,0.00005913915,0.0001252389,0.0003029219,1.137478e-7],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.0001406408,"about_ca_system_score_gemma":0.0002083355,"about_ca_topic_candidate":true,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.008746614,"about_ca_topic_score_gemma":0.00002528089,"domain_scores_codex":[0.9990146,0.00005670445,0.0003205944,0.00009241761,0.000343966,0.0001717702],"domain_scores_gemma":[0.9990045,0.00002294005,0.0006280586,0.0001303701,0.000106299,0.0001078743],"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":[0.000327144,0.00003084402,0.0006725086,0.00008485308,0.0001047296,7.349117e-7,0.004565571,0.0003318037,0.9800336,6.428858e-7,0.005614616,0.008232986],"study_design_scores_gemma":[0.0006341041,0.0004773953,0.003566719,0.0002337265,0.0001239669,0.0002367107,0.009426557,0.0008195288,0.9809347,0.00006993298,0.003289712,0.0001868941],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9926804,0.001029661,0.000005164223,0.005992365,0.0001451619,0.00004298548,0.000006228753,0.000004951704,0.0000930257],"genre_scores_gemma":[0.9977007,0.00001893243,0.001039939,0.0009754837,0.0001753609,6.621029e-7,5.871277e-7,0.000014973,0.00007335121],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.008721333,"threshold_uncertainty_score":0.9978542,"prediction_status":"machine_predicted_unvalidated"},"labels":[],"label_agreement":null},{"id":"W2795598845","doi":"10.1080/03610470.2017.1402582","title":"Comparisons of Modern U. S. and Canadian Malting Barley Cultivars with Those from Pre-Prohibition: III. Wort Sugar Production during Mashing","year":2018,"lang":"en","type":"article","venue":"Journal of the American Society of Brewing Chemists","topic":"Food composition and properties","field":"Nursing","cited_by":7,"is_retracted":false,"has_abstract":true,"routes":{"ca_aff":false,"ca_fund":false,"ca_venue":false,"about_ca":true},"ca_institutions":"","funders":"American Malting Barley Association","keywords":"Mashing; Maltotriose; Maltose; Cultivar; Fructose; Sucrose; Sugar; Food science; Alpha-glucosidase; Biology; Chemistry; Horticulture; Biochemistry; Enzyme","authors":[{"name":"Stanley H. Duke","is_ca":false},{"name":"Cynthia A. Henson","is_ca":false},{"name":"Harold E. Bockelman","is_ca":false}],"retraction":null,"screen_n_in":null,"score":{"opus":0.01595302910840878,"gpt":0.2501387575845427,"spread":0.2341857284761339,"validation_status":"score_only:v0-immature-baseline"},"prediction":{"model_version":"codex-gemma-dda1882f352a","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0002595915,0.0001268442,0.0003351674,0.00003358862,0.0002786037,0.00003453771,0.0001931802,0.00003436085,0.000005292983],"category_scores_gemma":[0.00003392382,0.00009349774,0.0001449427,0.0002043324,0.0005528315,0.0001862565,0.0000462875,0.000273012,1.529345e-7],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.0001590322,"about_ca_system_score_gemma":0.00009210712,"about_ca_topic_candidate":true,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.007435792,"about_ca_topic_score_gemma":0.0005080693,"domain_scores_codex":[0.9989223,0.00005765213,0.0003745622,0.0001534441,0.0002993763,0.0001926878],"domain_scores_gemma":[0.9984888,0.00003428711,0.0008961435,0.0001958879,0.0002772133,0.000107673],"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":[0.001015585,0.0000497318,0.0257017,0.0001329728,0.0002299351,8.369788e-7,0.02017628,0.0002637607,0.94565,4.673163e-7,0.001987763,0.004790924],"study_design_scores_gemma":[0.0008182569,0.0003825274,0.08715739,0.00219631,0.000149968,0.0001663393,0.006232123,0.001546673,0.9007766,0.00006117742,0.0002885055,0.000224089],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9966915,0.0003196749,0.00007336138,0.002484955,0.0001271935,0.00008158955,0.000006542232,0.0000108406,0.0002043117],"genre_scores_gemma":[0.9902153,0.00001889234,0.0091539,0.0002245429,0.0003312585,9.427135e-7,0.000001241708,0.00001930789,0.00003460425],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.06145569,"threshold_uncertainty_score":0.9991738,"prediction_status":"machine_predicted_unvalidated"},"labels":[],"label_agreement":null},{"id":"W3181939405","doi":"10.1080/03610470.2021.1937460","title":"Unfilterable Beer Haze Part I: The Investigation of an India Pale Ale Haze","year":2021,"lang":"en","type":"article","venue":"Journal of the American Society of Brewing Chemists","topic":"Fermentation and Sensory Analysis","field":"Agricultural and Biological Sciences","cited_by":7,"is_retracted":false,"has_abstract":true,"routes":{"ca_aff":true,"ca_fund":false,"ca_venue":false,"about_ca":false},"ca_institutions":"Dalhousie University","funders":"","keywords":"Haze; Brewing; Polyphenol; Food science; Chemistry; Yeast; Glucan; Biochemistry; Fermentation; Antioxidant; Organic chemistry","authors":[{"name":"Margaux Huismann","is_ca":false},{"name":"Fraser J. Gormley","is_ca":false},{"name":"Dzeti Dzait","is_ca":false},{"name":"R. Alex Speers","is_ca":true},{"name":"Dawn L. Maskell","is_ca":false}],"retraction":null,"screen_n_in":null,"score":{"opus":0.0223393672328109,"gpt":0.2351371115861125,"spread":0.2127977443533016,"validation_status":"score_only:v0-immature-baseline"},"prediction":{"model_version":"codex-gemma-dda1882f352a","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0003725199,0.00007008386,0.0002226272,0.000003138172,0.0001308597,0.00002611191,0.0002751679,0.00002592344,0.00009347682],"category_scores_gemma":[0.00005402337,0.00002457037,0.0003830646,0.0004522721,0.0002985525,0.00009973542,0.00004083284,0.0001352317,4.386471e-7],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.00002255505,"about_ca_system_score_gemma":0.00003277955,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.00006687317,"about_ca_topic_score_gemma":0.00001073181,"domain_scores_codex":[0.9990418,0.0001229757,0.0003315815,0.00008956758,0.0003121734,0.0001019155],"domain_scores_gemma":[0.9987242,0.0001009973,0.0008229465,0.00008396717,0.0002119189,0.00005601273],"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":[0.00000894119,0.00003882422,0.01016272,0.00000927887,0.00008957649,5.973099e-7,0.001151476,0.00006089153,0.9787917,0.00000188811,0.005733624,0.003950462],"study_design_scores_gemma":[0.000138013,0.00008281224,0.2095813,0.00006318154,0.00008531746,0.00002827764,0.008647896,0.0001600781,0.7769821,0.0001616568,0.003985565,0.00008375428],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.992032,0.00007723814,0.000002068835,0.007706515,0.00003909014,0.00002297811,0.0000085868,0.000002991573,0.0001085373],"genre_scores_gemma":[0.9969866,0.00007316432,0.0004809446,0.00166626,0.000146089,5.174105e-7,0.000007361869,8.685474e-7,0.000638235],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.2018096,"threshold_uncertainty_score":0.1100029,"prediction_status":"machine_predicted_unvalidated"},"labels":[],"label_agreement":null},{"id":"W2611964451","doi":"10.1094/asbcj-2016-4753-01","title":"An Examination of Substrate and Product Kinetics during Brewing Fermentations","year":2016,"lang":"en","type":"article","venue":"Journal of the American Society of Brewing Chemists","topic":"Fermentation and Sensory Analysis","field":"Agricultural and Biological Sciences","cited_by":6,"is_retracted":false,"has_abstract":true,"routes":{"ca_aff":true,"ca_fund":false,"ca_venue":false,"about_ca":false},"ca_institutions":"Dalhousie University","funders":"","keywords":"Brewing; Fermentation; Sugar; Yeast; Food science; Pulp and paper industry; Biotechnology; Chemistry; Biochemistry; Biology; Engineering","authors":[{"name":"Andrew J. MacIntosh","is_ca":true},{"name":"Maria Josey","is_ca":false},{"name":"R. Alex Speers","is_ca":false}],"retraction":null,"screen_n_in":null,"score":{"opus":0.01771014607796041,"gpt":0.2467054552472546,"spread":0.2289953091692942,"validation_status":"score_only:v0-immature-baseline"},"prediction":{"model_version":"codex-gemma-dda1882f352a","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0002263197,0.00006025302,0.0001656659,0.000006745084,0.00007516405,0.00001248231,0.0001438021,0.00001336209,0.00001569599],"category_scores_gemma":[0.00003072978,0.00002106501,0.0001497431,0.0002289254,0.0002091936,0.0001299689,0.00001932157,0.00004585445,9.109783e-8],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.00002780257,"about_ca_system_score_gemma":0.000006111551,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.00001613331,"about_ca_topic_score_gemma":0.000002627761,"domain_scores_codex":[0.999291,0.00005692388,0.0002839802,0.00008395362,0.0002048179,0.00007933276],"domain_scores_gemma":[0.998981,0.00007582208,0.0007102861,0.00004713589,0.0001448936,0.00004087282],"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":[0.00001010845,0.00004718793,0.01202093,0.00001223953,0.00003881742,1.424272e-7,0.0005454487,0.000009066096,0.9668167,9.704937e-7,0.00001961816,0.02047883],"study_design_scores_gemma":[0.00009269529,0.00005430595,0.5275066,0.00003530862,0.00002500826,0.000009050113,0.001509887,0.00001227991,0.470702,0.00001092063,0.000009957968,0.0000319611],"study_design_candidate":"bench_or_experimental","study_design_consensus":null,"genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9986749,0.00002778023,0.000007877738,0.001212662,0.00001491755,0.00002775797,0.000005888576,0.000003225033,0.0000249492],"genre_scores_gemma":[0.9992706,0.0001028018,0.0004136745,0.00006298494,0.000072861,3.064743e-7,9.659502e-7,7.947958e-7,0.00007503729],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.5154857,"threshold_uncertainty_score":0.08590062,"prediction_status":"machine_predicted_unvalidated"},"labels":[],"label_agreement":null},{"id":"W2523112466","doi":"10.1094/asbcj-62-0087","title":"The Effect of Acid Washing and Fermentation Gravity on Mechanical Shear Resistance in Brewing Yeast","year":2004,"lang":"en","type":"article","venue":"Journal of the American Society of Brewing Chemists","topic":"Fungal and yeast genetics research","field":"Biochemistry, Genetics and Molecular Biology","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":"","keywords":"Brewing; High Gravity; Fermentation; Yeast; Food science; Chemistry; Shear (geology); Materials science; Chromatography; Biochemistry; Composite material","authors":[{"name":"Barry van Bergen","is_ca":true},{"name":"John D. Sheppard","is_ca":true}],"retraction":null,"screen_n_in":null,"score":{"opus":0.007096892227666514,"gpt":0.2775398853731621,"spread":0.2704429931454956,"validation_status":"score_only:v0-immature-baseline"},"prediction":{"model_version":"codex-gemma-dda1882f352a","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0007669759,0.00008808211,0.0001998006,0.00001109019,0.0000822895,0.00001482073,0.0002593574,0.0000410609,2.731795e-7],"category_scores_gemma":[0.0001486517,0.00005493213,0.0001987598,0.0001381273,0.0002726198,0.000004641659,0.000106776,0.0002132028,8.811912e-8],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.00005145611,"about_ca_system_score_gemma":0.00006256333,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.00001946353,"about_ca_topic_score_gemma":0.000004766098,"domain_scores_codex":[0.9990761,0.00008526475,0.0002629207,0.0001150761,0.0003099464,0.0001507425],"domain_scores_gemma":[0.9993098,0.00004370708,0.0003604542,0.0001726674,0.00006881382,0.00004459845],"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":[0.0003176127,0.00002250655,0.001407986,0.00005848395,0.00005029039,4.442081e-7,0.0001706117,0.0001215554,0.9962431,0.00000361323,0.0001445942,0.00145917],"study_design_scores_gemma":[0.0006691802,0.0003684029,0.01204534,0.0001787004,0.00001321331,0.00001209328,0.000231867,0.00001253233,0.9862055,0.00008788066,0.0001219284,0.00005338057],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9985906,0.0005071524,0.00007349582,0.0006769001,0.00003257876,0.00006174517,0.000003447661,8.058112e-7,0.00005321944],"genre_scores_gemma":[0.998715,0.000315443,0.0007940297,0.00007560344,0.0000558185,0.000001252983,8.045878e-7,0.000008926621,0.00003313007],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.01063736,"threshold_uncertainty_score":0.2240067,"prediction_status":"machine_predicted_unvalidated"},"labels":[],"label_agreement":null},{"id":"W1997554454","doi":"10.1094/asbcj-2010-0308-02","title":"Rapid Screening for Gram-Negative and Gram-Positive Beer-Spoilage <i>Firmicutes</i> Using a Real-Time Multiplex PCR","year":2010,"lang":"en","type":"article","venue":"Journal of the American Society of Brewing Chemists","topic":"Fermentation and Sensory Analysis","field":"Agricultural and Biological Sciences","cited_by":5,"is_retracted":false,"has_abstract":true,"routes":{"ca_aff":true,"ca_fund":false,"ca_venue":false,"about_ca":false},"ca_institutions":"University of Saskatchewan","funders":"","keywords":"Firmicutes; Food spoilage; Multiplex; Microbiology; Biology; Bacteria; Gram; Gram-positive bacteria; Food science; 16S ribosomal RNA; Genetics; Antibiotics","authors":[{"name":"Vanessa Pittet","is_ca":true},{"name":"Monique Haakensen","is_ca":true},{"name":"Barry Ziola","is_ca":true}],"retraction":null,"screen_n_in":null,"score":{"opus":0.02662368355393718,"gpt":0.2634265033065294,"spread":0.2368028197525922,"validation_status":"score_only:v0-immature-baseline"},"prediction":{"model_version":"codex-gemma-dda1882f352a","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0004170968,0.0001325618,0.0003676562,0.000007993488,0.0002900771,0.00004492695,0.0002372753,0.00004839477,0.00002283432],"category_scores_gemma":[0.0001139437,0.00005631315,0.0005678869,0.0003057767,0.0004332738,0.0001244528,0.00005821368,0.0002161675,1.77909e-7],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.00002515954,"about_ca_system_score_gemma":0.00001450073,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.0002637714,"about_ca_topic_score_gemma":0.000009865152,"domain_scores_codex":[0.9990201,0.00005551001,0.0003429899,0.0001546665,0.000241349,0.000185362],"domain_scores_gemma":[0.9980841,0.0005167561,0.001006032,0.00005705751,0.0002401575,0.00009590384],"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":[0.00007044071,0.00003876129,0.001156587,0.000008507206,0.0001394346,5.020127e-7,0.0007825249,0.00001575165,0.9837119,0.000001015026,0.0004926327,0.01358192],"study_design_scores_gemma":[0.0009975522,0.0003459861,0.08562066,0.0001627811,0.0003552483,0.000118262,0.009135205,0.007078538,0.8948401,0.0001612396,0.0008131193,0.000371342],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9982185,0.000020069,0.00004705344,0.001488983,0.00003203849,0.00009613774,0.0000418942,0.000008148246,0.00004714922],"genre_scores_gemma":[0.9849175,0.00006631362,0.01412223,0.0005954832,0.0002017967,0.000001106581,0.00000538469,0.000002327385,0.00008789026],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.08887186,"threshold_uncertainty_score":0.2296384,"prediction_status":"machine_predicted_unvalidated"},"labels":[],"label_agreement":null},{"id":"W2754379370","doi":"10.1094/asbcj-2017-3464-01","title":"Mechanical Characterization of Individual Brewing Yeast Cells Using Microelectromechanical Systems (MEMS): Cell Rupture Force and Stiffness","year":2017,"lang":"en","type":"article","venue":"Journal of the American Society of Brewing Chemists","topic":"Microbial Inactivation Methods","field":"Biochemistry, Genetics and Molecular Biology","cited_by":4,"is_retracted":false,"has_abstract":true,"routes":{"ca_aff":true,"ca_fund":true,"ca_venue":false,"about_ca":false},"ca_institutions":"Dalhousie University","funders":"Natural Sciences and Engineering Research Council of Canada; Conselho Nacional de Desenvolvimento Científico e Tecnológico","keywords":"Brewing; Yeast; Fermentation; Microelectromechanical systems; Stiffness; Saccharomyces cerevisiae; Materials science; Chemistry; Food science; Composite material; Biochemistry; Nanotechnology","authors":[{"name":"Bruno Barazani","is_ca":true},{"name":"Stephan Warnat","is_ca":true},{"name":"Ted Hubbard","is_ca":true},{"name":"Andrew J. MacIntosh","is_ca":false}],"retraction":null,"screen_n_in":null,"score":{"opus":0.01921310273716696,"gpt":0.2832860465353975,"spread":0.2640729437982305,"validation_status":"score_only:v0-immature-baseline"},"prediction":{"model_version":"codex-gemma-dda1882f352a","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0006975182,0.000148671,0.00041391,0.0000157214,0.0001830782,0.00007096823,0.0005882513,0.0001251726,0.000001318808],"category_scores_gemma":[0.00008972963,0.0001243881,0.0002814623,0.00007855803,0.0002635574,0.00002132537,0.0002887214,0.0002279436,3.730639e-8],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.00004051224,"about_ca_system_score_gemma":0.0001240882,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.00002771094,"about_ca_topic_score_gemma":1.657265e-7,"domain_scores_codex":[0.9988275,0.0000882453,0.0004698679,0.0001782047,0.0002589329,0.0001772062],"domain_scores_gemma":[0.9967837,0.00002272598,0.002517971,0.0003632872,0.0002451302,0.00006715096],"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":[0.00006531578,0.00004606802,0.0001079966,0.000144263,0.0001239664,3.52329e-7,0.000151296,0.00002190118,0.9983335,0.000001203424,0.0001358564,0.0008683446],"study_design_scores_gemma":[0.0004326898,0.00008912528,0.001537333,0.0001730635,0.0000900279,0.00008501792,0.0002692971,0.0002136643,0.996837,0.000008015783,0.0001464272,0.0001184007],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9896365,0.0001019341,0.009879837,0.00009328189,0.0001607679,0.00008525108,0.00003099586,0.000001908382,0.000009489642],"genre_scores_gemma":[0.9942783,0.00009184765,0.005103457,0.0001221822,0.0002810348,5.521122e-7,0.000004899198,0.00002324029,0.00009448436],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.00477638,"threshold_uncertainty_score":0.5072398,"prediction_status":"machine_predicted_unvalidated"},"labels":[],"label_agreement":null},{"id":"W3048456773","doi":"10.1080/03610470.2020.1795782","title":"Wort Boil Time and Trub Effects on Fermentability","year":2020,"lang":"en","type":"article","venue":"Journal of the American Society of Brewing Chemists","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":false,"ca_venue":false,"about_ca":false},"ca_institutions":"Dalhousie University","funders":"","keywords":"Chemistry; Free amino nitrogen; Fermentation; Food science; Turbidity; Yeast; Boiling; Biochemistry; Biology; Organic chemistry","authors":[{"name":"Abhishek Mishra","is_ca":true},{"name":"R. Alex Speers","is_ca":true}],"retraction":null,"screen_n_in":null,"score":{"opus":0.01382084766042978,"gpt":0.2229711541855044,"spread":0.2091503065250746,"validation_status":"score_only:v0-immature-baseline"},"prediction":{"model_version":"codex-gemma-dda1882f352a","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0001707427,0.00007189913,0.0002400114,0.000001738209,0.0000792529,0.00001561611,0.0001627171,0.00001750195,0.00003884243],"category_scores_gemma":[0.00005966228,0.00002565152,0.0003293482,0.0002310522,0.0001484826,0.00003906217,0.00003788483,0.0001168454,0.00000143209],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.00002552186,"about_ca_system_score_gemma":0.000006286373,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.00001401872,"about_ca_topic_score_gemma":3.971157e-7,"domain_scores_codex":[0.999332,0.00005750448,0.0002044425,0.00009684058,0.0002249593,0.00008425647],"domain_scores_gemma":[0.999248,0.00018546,0.0004053003,0.00003384238,0.00004286005,0.00008452054],"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":[0.00004633913,0.00003159596,0.005815,0.00001474798,0.00006542519,4.578104e-7,0.0004357774,0.00000752805,0.9712263,2.300853e-7,0.00215586,0.02020076],"study_design_scores_gemma":[0.0004112571,0.0006091679,0.3902285,0.00008277882,0.0001203195,0.00001576735,0.00185513,0.0003929826,0.6044005,0.00003930692,0.001678497,0.0001657909],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9877717,0.00002734789,5.813039e-7,0.01205341,0.00001277564,0.00003135844,0.00000346772,0.00000486728,0.00009442468],"genre_scores_gemma":[0.995235,0.00003494251,0.0001311849,0.004395591,0.0001315187,2.434266e-7,9.454765e-7,5.955167e-7,0.00006994213],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.3844135,"threshold_uncertainty_score":0.1046038,"prediction_status":"machine_predicted_unvalidated"},"labels":[],"label_agreement":null},{"id":"W3199969565","doi":"10.1080/03610470.2021.1952508","title":"The Impact of Lactic and Acetic Acid on Primary Beer Fermentation Performance and Secondary Re-Fermentation during Bottle-Conditioning with Active Dry Yeast","year":2021,"lang":"en","type":"article","venue":"Journal of the American Society of Brewing Chemists","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":false,"ca_venue":false,"about_ca":false},"ca_institutions":"Lallemand (Canada)","funders":"","keywords":"Fermentation; Lactic acid; Brewing; Food science; Acetic acid; Yeast; Organic acid; Bottle; Chemistry; Maltotriose; Maltose; Biochemistry; Bacteria; Biology; Sucrose","authors":[{"name":"Avi Shayevitz","is_ca":true},{"name":"Eric Abbott","is_ca":true},{"name":"Sylvie. Van Zandycke","is_ca":true},{"name":"Tobias Fischborn","is_ca":true}],"retraction":null,"screen_n_in":null,"score":{"opus":0.008808335198259161,"gpt":0.2340631866727439,"spread":0.2252548514744847,"validation_status":"score_only:v0-immature-baseline"},"prediction":{"model_version":"codex-gemma-dda1882f352a","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0001354195,0.00007330855,0.0001667763,0.000005419162,0.0002312888,0.00003152695,0.00006713124,0.00001593474,0.0000191181],"category_scores_gemma":[0.00001670393,0.00002708886,0.0001374428,0.0001950504,0.0002251194,0.0001525122,0.00002581525,0.0001290098,8.792935e-8],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.00007982489,"about_ca_system_score_gemma":0.00003001382,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.00001898556,"about_ca_topic_score_gemma":0.000002467988,"domain_scores_codex":[0.999374,0.00005449831,0.0001954885,0.00008540404,0.0002066778,0.0000839796],"domain_scores_gemma":[0.9991117,0.00008240492,0.0006253808,0.00003750667,0.0001084843,0.00003456341],"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":[0.0001517667,0.00002989388,0.0170175,0.00002564235,0.0001614142,4.924557e-7,0.001162807,0.0000534338,0.9673548,2.852786e-7,0.00004417631,0.01399782],"study_design_scores_gemma":[0.0002277757,0.0001448813,0.7316086,0.00007001998,0.00004307374,0.00002610428,0.006684132,0.00005320877,0.2610923,0.000007415797,0.000002797964,0.00003971823],"study_design_candidate":"bench_or_experimental","study_design_consensus":null,"genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9991435,0.00006069916,0.000001042808,0.0006493249,0.000009588258,0.00003354073,0.000008192615,0.000001972666,0.0000920731],"genre_scores_gemma":[0.9993302,0.0002664355,0.0001313824,0.0001394776,0.00003371149,7.918744e-7,0.000005943664,0.000001126758,0.00009098944],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.7145911,"threshold_uncertainty_score":0.177891,"prediction_status":"machine_predicted_unvalidated"},"labels":[],"label_agreement":null},{"id":"W4402477216","doi":"10.1080/03610470.2024.2389608","title":"Nitrogen Availability and Utilisation of Oligopeptides by Yeast in Industrial Scotch Grain Whisky Fermentation","year":2024,"lang":"en","type":"article","venue":"Journal of the American Society of Brewing Chemists","topic":"Food Quality and Safety Studies","field":"Agricultural and Biological Sciences","cited_by":3,"is_retracted":false,"has_abstract":true,"routes":{"ca_aff":true,"ca_fund":false,"ca_venue":false,"about_ca":false},"ca_institutions":"Lallemand (Canada)","funders":"Eesti Teadusagentuur","keywords":"Brewing; Yeast; Fermentation; Oligopeptide; Industrial microbiology; Food science; Chemistry; Nitrogen; Biotechnology; Biology; Biochemistry; Peptide; Organic chemistry","authors":[{"name":"Hidde Yaël Berg","is_ca":false},{"name":"Georg Arju","is_ca":false},{"name":"Ildar Nisamedtinov","is_ca":true}],"retraction":null,"screen_n_in":null,"score":{"opus":0.03514437409322847,"gpt":0.2659158444504401,"spread":0.2307714703572116,"validation_status":"score_only:v0-immature-baseline"},"prediction":{"model_version":"codex-gemma-dda1882f352a","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0007107406,0.00006609995,0.0002222307,0.000004656993,0.00004741982,0.00001519596,0.0001225181,0.00003306319,0.000006953325],"category_scores_gemma":[0.00008982876,0.00002715483,0.0001750963,0.0003068759,0.0003262404,0.00008983412,0.00004887187,0.0001438118,1.301139e-7],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.00005068932,"about_ca_system_score_gemma":0.00001974304,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.0003725619,"about_ca_topic_score_gemma":0.00001723745,"domain_scores_codex":[0.9991827,0.00007417882,0.0003548014,0.00009002535,0.0002128698,0.00008542639],"domain_scores_gemma":[0.9994029,0.0001340841,0.0003497907,0.00002961177,0.00005871189,0.00002483968],"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":[0.00004545859,0.0000484209,0.04438814,0.00004953392,0.00006434818,1.285355e-7,0.001781281,0.000001903133,0.9202514,0.000003018866,0.003750814,0.02961555],"study_design_scores_gemma":[0.0006573196,0.0005744852,0.4445764,0.0008373469,0.000106732,0.00002300103,0.03254628,0.0001499995,0.5159772,0.001467064,0.002819648,0.0002645234],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9956467,0.0005414945,9.638023e-7,0.003659422,0.00004388057,0.00004897073,0.00002764004,0.000003428048,0.0000274593],"genre_scores_gemma":[0.9994827,0.0002259302,0.00008553258,0.00009633602,0.0000839221,6.43341e-7,0.000002397847,6.474068e-7,0.0000218975],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.4042742,"threshold_uncertainty_score":0.1202046,"prediction_status":"machine_predicted_unvalidated"},"labels":[],"label_agreement":null},{"id":"W2899482430","doi":"10.1080/03610470.2018.1492818","title":"Comparisons of Modern United States and Canadian Malting Barley Cultivars with Those from Pre-Prohibition: IV. Malting Quality Assessments Using Standard and Nonstandard Measures","year":2018,"lang":"en","type":"article","venue":"Journal of the American Society of Brewing Chemists","topic":"Food composition and properties","field":"Nursing","cited_by":2,"is_retracted":false,"has_abstract":true,"routes":{"ca_aff":false,"ca_fund":false,"ca_venue":false,"about_ca":true},"ca_institutions":"","funders":"American Malting Barley Association; U.S. Department of Agriculture","keywords":"Maltotriose; Mashing; Maltose; Amylase; Alpha-amylase; Population; Food science; Starch; Cultivar; Brewing; Biology; Chemistry; Botany; Biochemistry; Enzyme; Sucrose; Fermentation","authors":[{"name":"Cynthia A. Henson","is_ca":false},{"name":"Stanley H. Duke","is_ca":false},{"name":"Harold E. Bockelman","is_ca":false}],"retraction":null,"screen_n_in":null,"score":{"opus":0.04741726378995824,"gpt":0.3390951248590597,"spread":0.2916778610691015,"validation_status":"score_only:v0-immature-baseline"},"prediction":{"model_version":"codex-gemma-dda1882f352a","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0007537492,0.0001675807,0.0005038801,0.0000511894,0.0003698564,0.00007525978,0.0001748492,0.00004239301,0.000003574429],"category_scores_gemma":[0.0000584916,0.0001227847,0.0001216167,0.0002602632,0.0009632831,0.0001719593,0.00006505976,0.0002823502,2.412857e-8],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.0002401724,"about_ca_system_score_gemma":0.0002139327,"about_ca_topic_candidate":true,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.02367446,"about_ca_topic_score_gemma":0.0008017975,"domain_scores_codex":[0.9983497,0.0002064716,0.0005302621,0.0001649974,0.0005159551,0.0002326286],"domain_scores_gemma":[0.9976237,0.0001478917,0.001250757,0.0001741834,0.000639623,0.000163786],"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":[0.005461277,0.0001052843,0.202975,0.0003782296,0.001032002,0.000002353671,0.03498426,0.001342437,0.7242469,0.000002950499,0.001600193,0.02786911],"study_design_scores_gemma":[0.006700192,0.004143277,0.1123234,0.01176561,0.000991762,0.0002988873,0.06453528,0.08965254,0.7059321,0.0005560155,0.001861691,0.001239148],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9967654,0.0003973456,0.001516938,0.0009535727,0.00005377815,0.00008965934,0.0001234277,0.000009172355,0.00009065787],"genre_scores_gemma":[0.9676809,0.00004230151,0.03172553,0.0004446714,0.00007839603,4.795555e-7,0.000004464217,0.00002012701,0.000003137886],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.09065156,"threshold_uncertainty_score":0.9828269,"prediction_status":"machine_predicted_unvalidated"},"labels":[],"label_agreement":null},{"id":"W2909062970","doi":"10.1080/03610470.2018.1546110","title":"Comparisons of Modern United States and Canadian Malting Barley Cultivars with Those from Pre-Prohibition: V. <i>Bmy1</i> Intron III Alleles and Grain β-Amylase Activity and Thermostability","year":2019,"lang":"en","type":"article","venue":"Journal of the American Society of Brewing Chemists","topic":"Enzyme Production and Characterization","field":"Biochemistry, Genetics and Molecular Biology","cited_by":1,"is_retracted":false,"has_abstract":true,"routes":{"ca_aff":false,"ca_fund":false,"ca_venue":false,"about_ca":true},"ca_institutions":"","funders":"","keywords":"Thermostability; Cultivar; Allele; Biology; Amylase; Botany; Poaceae; Agronomy; Gene; Genetics; Enzyme; Biochemistry","authors":[{"name":"Stanley H. Duke","is_ca":false},{"name":"Cynthia A. Henson","is_ca":false},{"name":"Marcus A. Vinje","is_ca":false},{"name":"Jason G. Walling","is_ca":false},{"name":"Harold E. Bockelman","is_ca":false}],"retraction":null,"screen_n_in":null,"score":{"opus":0.006765659567866363,"gpt":0.2294501682997519,"spread":0.2226845087318855,"validation_status":"score_only:v0-immature-baseline"},"prediction":{"model_version":"codex-gemma-dda1882f352a","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0002049464,0.000096428,0.0002160851,0.00001317659,0.00006069986,0.00001408358,0.00007219964,0.00003845429,0.000001786162],"category_scores_gemma":[0.00002403032,0.00007152598,0.00005330492,0.00007917353,0.0003155419,0.00001442962,0.00005390872,0.0001205321,1.102368e-8],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.00002120984,"about_ca_system_score_gemma":0.00007711411,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.00337918,"about_ca_topic_score_gemma":0.0002997265,"domain_scores_codex":[0.9994091,0.00005988251,0.0001780204,0.0001492286,0.0001049149,0.00009885379],"domain_scores_gemma":[0.9991177,0.00002216966,0.0005090957,0.0001409229,0.0001312417,0.00007891634],"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":[0.0001792344,0.00003004725,0.04866596,0.00005257113,0.0001001223,8.258304e-8,0.0012907,0.0000544784,0.9475752,4.341343e-7,0.0002547233,0.001796479],"study_design_scores_gemma":[0.0009733777,0.0002081688,0.1742752,0.0001511098,0.00005796251,0.00002876775,0.00258421,0.001659089,0.819335,0.00003160699,0.0005438793,0.0001516833],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9983996,0.0002821437,0.0003073213,0.0008609007,0.00001458461,0.00008008487,0.00004095435,0.000001826461,0.00001256349],"genre_scores_gemma":[0.9981422,0.0004512513,0.001106726,0.0002059455,0.00003854814,7.331793e-7,0.0000232259,0.000009094697,0.00002220843],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.1282402,"threshold_uncertainty_score":0.5108332,"prediction_status":"machine_predicted_unvalidated"},"labels":[],"label_agreement":null},{"id":"W2330920302","doi":"10.1094/asbcj-2011-1220-01","title":"Genetic and Malt Quality Diversity of East Asian Two-Rowed Barley Accessions in Relationship to North American Malting Barley","year":2012,"lang":"en","type":"article","venue":"Journal of the American Society of Brewing Chemists","topic":"Wheat and Barley Genetics and Pathology","field":"Agricultural and Biological Sciences","cited_by":1,"is_retracted":false,"has_abstract":true,"routes":{"ca_aff":false,"ca_fund":false,"ca_venue":false,"about_ca":true},"ca_institutions":"","funders":"","keywords":"Cultivar; Biology; Hordeum vulgare; Genetic diversity; Brewing; Sorghum; Agronomy; Botany; Fusarium; Poaceae; Horticulture; Food science; Fermentation; Population","authors":[{"name":"Guotai Yu","is_ca":false},{"name":"J. D. Franckowiak","is_ca":false},{"name":"Richard D. Horsley","is_ca":false},{"name":"Paul Schwarz","is_ca":false}],"retraction":null,"screen_n_in":null,"score":{"opus":0.04282894789716811,"gpt":0.2867902684440103,"spread":0.2439613205468422,"validation_status":"score_only:v0-immature-baseline"},"prediction":{"model_version":"codex-gemma-dda1882f352a","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0005193437,0.0001056649,0.000363285,0.00001266904,0.0001873044,0.00001115131,0.0003364997,0.00002814527,0.000008329739],"category_scores_gemma":[0.0001097602,0.00004766917,0.0002149825,0.0005660484,0.0003135168,0.00006734944,0.0003199052,0.0002054908,2.874728e-7],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.00003236087,"about_ca_system_score_gemma":0.00001759698,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.0005712287,"about_ca_topic_score_gemma":0.000176986,"domain_scores_codex":[0.9988292,0.0001373695,0.0004261933,0.0001175137,0.0002488552,0.0002408939],"domain_scores_gemma":[0.9987057,0.0001632199,0.0007959331,0.00007678288,0.0001000165,0.000158384],"domain_codex":null,"domain_gemma":null,"domain_candidate":null,"domain_consensus":null,"study_design_codex":"observational","study_design_gemma":"observational","study_design_scores_codex":[0.00002195657,0.00004879872,0.7572908,0.00001105381,0.00001300975,2.586605e-7,0.001483533,0.00001532991,0.2291569,0.000001234184,0.00009017478,0.01186685],"study_design_scores_gemma":[0.0001293114,0.00009506176,0.9935149,0.00004375477,0.00002251199,0.00001305083,0.002984748,0.000008699905,0.003022393,0.0000208459,0.00005430353,0.00009044223],"study_design_candidate":"observational","study_design_consensus":"observational","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.997632,0.000134318,0.00001193981,0.002018998,0.00004436471,0.0000574493,0.00001609595,0.00000297817,0.0000818393],"genre_scores_gemma":[0.9970074,0.00004557116,0.002456791,0.0003058421,0.0001664059,6.068699e-7,0.000001140897,0.000001356549,0.00001487862],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.236224,"threshold_uncertainty_score":0.1943892,"prediction_status":"machine_predicted_unvalidated"},"labels":[],"label_agreement":null},{"id":"W7117364312","doi":"10.1080/03610470.2025.2593042","title":"Interactions Between Fermentation Temperature and Yeast Strain: Impacts on Polyfunctional Thiol Release and Beer Aroma","year":2025,"lang":"en","type":"article","venue":"Journal of the American Society of Brewing Chemists","topic":"Fermentation and Sensory Analysis","field":"Agricultural and Biological Sciences","cited_by":1,"is_retracted":false,"has_abstract":true,"routes":{"ca_aff":true,"ca_fund":false,"ca_venue":false,"about_ca":false},"ca_institutions":"Lallemand (Canada)","funders":"","keywords":"Yeast; Aroma; Brewing; Fermentation; Thiol","authors":[{"name":"Ronald Samia","is_ca":false},{"name":"Cécile Chenot","is_ca":false},{"name":"Avi Shayevitz","is_ca":true},{"name":"Tobias Fischborn","is_ca":true},{"name":"Thomas H. Shellhammer","is_ca":false}],"retraction":null,"screen_n_in":null,"score":{"opus":0.0144491288933423,"gpt":0.2655547793269592,"spread":0.2511056504336169,"validation_status":"score_only:v0-immature-baseline"},"prediction":{"model_version":"codex-gemma-dda1882f352a","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0001159881,0.00006764542,0.00015486,0.000009104007,0.0001477082,0.0000339186,0.00007154375,0.00002216039,0.00002076993],"category_scores_gemma":[0.00003400701,0.00002734209,0.0001606889,0.000225171,0.0001298052,0.00007637194,0.00002217811,0.0001582315,1.626899e-7],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.00003605074,"about_ca_system_score_gemma":0.00001476898,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.00003451406,"about_ca_topic_score_gemma":0.000002818697,"domain_scores_codex":[0.9994725,0.00003731128,0.0001868812,0.00008157474,0.0001534486,0.00006831405],"domain_scores_gemma":[0.9994599,0.00009189011,0.0003103224,0.00002755819,0.00006072181,0.00004959554],"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":[0.00003469578,0.00002391875,0.0116946,0.000008990551,0.0001285247,1.9433e-7,0.0002632978,0.000008753458,0.971489,0.000004131886,0.002102666,0.01424125],"study_design_scores_gemma":[0.0001590554,0.0000789519,0.9628348,0.00008625474,0.00007233091,0.00001213434,0.002956708,0.00002405026,0.03329342,0.00008501596,0.000347483,0.00004979346],"study_design_candidate":"bench_or_experimental","study_design_consensus":null,"genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9908121,0.00003055695,0.000002150144,0.008961418,0.0000300315,0.0000277837,0.00002657656,0.000003289662,0.0001060857],"genre_scores_gemma":[0.9981986,0.00005524571,0.0001057223,0.001179439,0.0001089168,3.620235e-7,0.000006494769,5.225098e-7,0.0003446963],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.9511402,"threshold_uncertainty_score":0.1136067,"prediction_status":"machine_predicted_unvalidated"},"labels":[],"label_agreement":null},{"id":"W4413383358","doi":"10.1080/03610470.2025.2530859","title":"Wort Nitrogen and Yeast Strain Drive Thiol Release, Flavor Expression, and Fermentation Performance in Beer","year":2025,"lang":"en","type":"article","venue":"Journal of the American Society of Brewing Chemists","topic":"Fermentation and Sensory Analysis","field":"Agricultural and Biological Sciences","cited_by":1,"is_retracted":false,"has_abstract":true,"routes":{"ca_aff":true,"ca_fund":true,"ca_venue":false,"about_ca":false},"ca_institutions":"Lallemand (Canada)","funders":"Lallemand; Curtin University of Technology; Oregon State University","keywords":"Fermentation; Flavor; Yeast; Food science; Chemistry; Strain (injury); Brewing; Thiol; Nitrogen; Free amino nitrogen; Saccharomyces cerevisiae; Biochemistry; Chromatography; Biology; Organic chemistry","authors":[{"name":"Ronald Samia","is_ca":false},{"name":"Avi Shayevitz","is_ca":true},{"name":"Tobias Fischborn","is_ca":true},{"name":"Thomas H. Shellhammer","is_ca":false}],"retraction":null,"screen_n_in":null,"score":{"opus":0.00933681488434751,"gpt":0.2352817262359143,"spread":0.2259449113515668,"validation_status":"score_only:v0-immature-baseline"},"prediction":{"model_version":"codex-gemma-dda1882f352a","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0001745074,0.00005693468,0.0001563505,0.000007553246,0.00007983529,0.0000163536,0.00009389227,0.00001979104,0.000008608723],"category_scores_gemma":[0.00001942195,0.00002325134,0.00009691214,0.0002468862,0.0001389378,0.00007540047,0.00003520834,0.00009800944,8.092056e-8],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.0000253297,"about_ca_system_score_gemma":0.00001071823,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.0000204139,"about_ca_topic_score_gemma":0.000003593625,"domain_scores_codex":[0.9994712,0.00003526521,0.0002110276,0.0000777737,0.0001316302,0.00007304043],"domain_scores_gemma":[0.9995522,0.00004507114,0.0002948756,0.00002605629,0.00005166331,0.00003007209],"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":[0.00002366485,0.0000202309,0.09630261,0.00001341799,0.00002862539,1.977187e-7,0.0005609276,0.00001853089,0.8917894,8.365543e-7,0.0002877356,0.01095386],"study_design_scores_gemma":[0.000228516,0.00004194273,0.865633,0.000148393,0.00003133337,0.000007210454,0.00706144,0.00030218,0.1262545,0.00007843343,0.0001544335,0.00005865774],"study_design_candidate":"bench_or_experimental","study_design_consensus":null,"genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9983473,0.00007670606,0.000002789934,0.001454143,0.00001103357,0.00003320298,0.000004369696,0.000002049178,0.00006842457],"genre_scores_gemma":[0.998749,0.0002435163,0.0002911269,0.0005634858,0.00002083826,6.936027e-7,0.000001721156,4.223473e-7,0.0001291606],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.7693303,"threshold_uncertainty_score":0.09481619,"prediction_status":"machine_predicted_unvalidated"},"labels":[],"label_agreement":null},{"id":"W2912521337","doi":"10.1080/03610470.2018.1561606","title":"Impact of Artificially Induced Respiratory Deficient Yeast on Beer Flavor and Fermentation","year":2019,"lang":"en","type":"article","venue":"Journal of the American Society of Brewing Chemists","topic":"Fermentation and Sensory Analysis","field":"Agricultural and Biological Sciences","cited_by":1,"is_retracted":false,"has_abstract":true,"routes":{"ca_aff":true,"ca_fund":false,"ca_venue":false,"about_ca":false},"ca_institutions":"Dalhousie University","funders":"","keywords":"Yeast; Fermentation; Brewing; Food science; Flavor; Chemistry; Butanol; Ethanol; Starter; Acetaldehyde; Alcohol; Biochemistry","authors":[{"name":"Maria Josey","is_ca":false},{"name":"Dawn L. Maskell","is_ca":false},{"name":"R. Alex Speers","is_ca":true}],"retraction":null,"screen_n_in":null,"score":{"opus":0.02924069065624219,"gpt":0.2839039529265169,"spread":0.2546632622702747,"validation_status":"score_only:v0-immature-baseline"},"prediction":{"model_version":"codex-gemma-dda1882f352a","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0002432512,0.0000673799,0.0002131153,0.000007799746,0.0000469962,0.00001275351,0.0001271181,0.00002224479,0.00003643281],"category_scores_gemma":[0.00002401148,0.00002506198,0.0003785558,0.0002477541,0.00009457809,0.00004660902,0.00002296135,0.00009138378,9.953617e-7],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.00005198351,"about_ca_system_score_gemma":0.00002308966,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.00006812586,"about_ca_topic_score_gemma":0.00000186321,"domain_scores_codex":[0.9992437,0.0000464477,0.0002769404,0.00007967107,0.0002721688,0.00008101347],"domain_scores_gemma":[0.9989797,0.0000503807,0.0007699966,0.00004601718,0.000113408,0.00004044561],"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":[0.00005591394,0.00006077417,0.02116956,0.000006387356,0.00007114523,9.764077e-8,0.0003857354,0.00006984265,0.9708587,0.000001269284,0.0001892273,0.007131341],"study_design_scores_gemma":[0.0001424829,0.0004170921,0.7270469,0.00004018009,0.00002999613,0.000003058905,0.001756127,0.00005640319,0.2704129,0.00001207621,0.00003032475,0.00005252293],"study_design_candidate":"bench_or_experimental","study_design_consensus":null,"genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9994726,0.00001317143,6.471689e-7,0.0003527272,0.00002407714,0.00004099992,0.000006234187,0.000001943042,0.00008764124],"genre_scores_gemma":[0.999507,0.00001016289,0.00005130075,0.0003542879,0.00003299182,2.010212e-7,9.824552e-7,7.608927e-7,0.00004237187],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.7058773,"threshold_uncertainty_score":0.1021998,"prediction_status":"machine_predicted_unvalidated"},"labels":[],"label_agreement":null},{"id":"W2328522027","doi":"10.1094/asbcj-2012-0703-01","title":"Chemometric Investigation of Barley and Malt Data","year":2012,"lang":"en","type":"article","venue":"Journal of the American Society of Brewing Chemists","topic":"Food composition and properties","field":"Nursing","cited_by":1,"is_retracted":false,"has_abstract":true,"routes":{"ca_aff":true,"ca_fund":false,"ca_venue":false,"about_ca":false},"ca_institutions":"Canada Malting (Canada)","funders":"","keywords":"Linear discriminant analysis; Cultivar; Mathematics; Principal component analysis; Partial least squares regression; Food science; Hordeum vulgare; Chemometrics; Chemistry; Agronomy; Poaceae; Biology; Statistics; Chromatography","authors":[{"name":"Karl J. Siebert","is_ca":false},{"name":"Aleksandar Egi","is_ca":true},{"name":"Robert McCaig","is_ca":true}],"retraction":null,"screen_n_in":null,"score":{"opus":0.05056721571466634,"gpt":0.2875576168698329,"spread":0.2369904011551666,"validation_status":"score_only:v0-immature-baseline"},"prediction":{"model_version":"codex-gemma-dda1882f352a","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0005781098,0.00007307049,0.0002475147,0.00003090609,0.00005292326,0.00001153371,0.0003599761,0.00002488917,0.000004486259],"category_scores_gemma":[0.000112094,0.000052208,0.0001250841,0.0003983704,0.0003856851,0.0002419713,0.0001402287,0.0001626585,2.360726e-7],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.0000391551,"about_ca_system_score_gemma":0.00002679666,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.00003634218,"about_ca_topic_score_gemma":7.481152e-8,"domain_scores_codex":[0.9991637,0.00004624581,0.0003222255,0.00006539058,0.00028318,0.0001192],"domain_scores_gemma":[0.998491,0.00009860893,0.0009533396,0.0002668237,0.000117001,0.00007317534],"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":[0.0001412872,0.00004359897,0.04100804,0.0001886669,0.0001056498,5.379588e-8,0.003025633,0.00000536575,0.9319349,8.176615e-7,0.01109995,0.01244604],"study_design_scores_gemma":[0.0004146032,0.0002392585,0.1037755,0.0002804156,0.0001208397,0.00009891993,0.0015247,0.0002610503,0.8911257,0.00004583066,0.002002822,0.0001103512],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9949784,0.001584037,0.00001892935,0.003145752,0.0001337619,0.00002793741,0.000005829078,0.000004282577,0.0001011038],"genre_scores_gemma":[0.9938793,0.00007809132,0.005083885,0.0007576418,0.000172745,1.525795e-7,0.000001501714,0.00000898014,0.00001772844],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.06276744,"threshold_uncertainty_score":0.2128981,"prediction_status":"machine_predicted_unvalidated"},"labels":[],"label_agreement":null},{"id":"W2799472885","doi":"10.1094/asbcj-2016-4895-01","title":"Monoclonal Antibodies Binding to Lipopolysaccharide from the Beer-Spoilage Bacterium <i>Megasphaera Cerevisiae</i> Exhibit Panreactivity with the Strictly Anaerobic Gram-Negative Brewing-Related Bacteria","year":2016,"lang":"en","type":"article","venue":"Journal of the American Society of Brewing Chemists","topic":"Fermentation and Sensory Analysis","field":"Agricultural and Biological Sciences","cited_by":1,"is_retracted":false,"has_abstract":true,"routes":{"ca_aff":true,"ca_fund":false,"ca_venue":false,"about_ca":false},"ca_institutions":"University of Saskatchewan; Royal University Hospital","funders":"","keywords":"Bacteria; Monoclonal antibody; Microbiology; Brewing; Lipopolysaccharide; Anaerobic bacteria; Antigen; Gram-negative bacteria; Escherichia coli; Biology; Immunoassay; Chemistry; Antibody; Fermentation; Biochemistry; Gene; Immunology; Genetics","authors":[{"name":"Barry Ziola","is_ca":true}],"retraction":null,"screen_n_in":null,"score":{"opus":0.01361449628710949,"gpt":0.2215189626684395,"spread":0.20790446638133,"validation_status":"score_only:v0-immature-baseline"},"prediction":{"model_version":"codex-gemma-dda1882f352a","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0005602347,0.0002433353,0.0005027117,0.000009676663,0.000468216,0.0001138222,0.0007886725,0.0000513429,0.0001122019],"category_scores_gemma":[0.0001090788,0.00006255613,0.0006316164,0.0006654153,0.0005405785,0.0002583008,0.0001454158,0.0002917665,0.000003778571],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.0001134625,"about_ca_system_score_gemma":0.00003731846,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.000677507,"about_ca_topic_score_gemma":0.00006019661,"domain_scores_codex":[0.9981968,0.000229503,0.0004905686,0.0002559547,0.0005226767,0.0003045248],"domain_scores_gemma":[0.9968941,0.00113404,0.001456556,0.0001769084,0.0002185162,0.0001199334],"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":[0.0001244075,0.00004924868,0.01034848,0.000003383261,0.000382449,0.000001503042,0.00142488,0.000009007811,0.9759738,0.000001431688,0.001841702,0.009839731],"study_design_scores_gemma":[0.0004997039,0.0002571943,0.3898734,0.0003009335,0.0002932591,0.00004184169,0.007609279,0.00001857113,0.5990958,0.00003536379,0.001675696,0.0002989789],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9760941,0.00004087137,0.00002112962,0.02352039,0.00006678604,0.0001196771,0.00009281574,0.00001446134,0.00002977035],"genre_scores_gemma":[0.9971035,0.000121883,0.0003749951,0.001917699,0.0002580518,0.000002375654,0.000004785108,0.000004235216,0.0002125284],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.3795249,"threshold_uncertainty_score":0.3601186,"prediction_status":"machine_predicted_unvalidated"},"labels":[],"label_agreement":null},{"id":"W4408561419","doi":"10.1080/03610470.2025.2475277","title":"Impact of Bourbon Continuous Column Operations on Ethyl Carbamate Levels","year":2025,"lang":"en","type":"article","venue":"Journal of the American Society of Brewing Chemists","topic":"Forensic Toxicology and Drug Analysis","field":"Pharmacology, Toxicology and Pharmaceutics","cited_by":0,"is_retracted":false,"has_abstract":true,"routes":{"ca_aff":false,"ca_fund":false,"ca_venue":false,"about_ca":true},"ca_institutions":"","funders":"","keywords":"Ethyl carbamate; Carbamate; Chromatography; Column (typography); Chemistry; Ethyl ester; Mathematics; Organic chemistry; Food science","authors":[{"name":"Brad J. Berron","is_ca":false},{"name":"J.F. Brown","is_ca":false},{"name":"Jason Gambrell","is_ca":false},{"name":"Mary McIntosh","is_ca":false},{"name":"Sarah Wilson","is_ca":false},{"name":"Jarrad Gollihue","is_ca":false},{"name":"Harmonie M. Bettenhausen","is_ca":false}],"retraction":null,"screen_n_in":null,"score":{"opus":0.04929964146096916,"gpt":0.4363409349526364,"spread":0.3870412934916672,"validation_status":"score_only:v0-immature-baseline"},"prediction":{"model_version":"codex-gemma-dda1882f352a","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0009322517,0.0001676112,0.000707473,0.00006120734,0.0001915834,0.000009419886,0.0004554763,0.0001629029,0.00009465493],"category_scores_gemma":[0.0002294742,0.0001226967,0.001173111,0.0005527575,0.001072065,0.00005078367,0.00008405121,0.0008336945,0.000001284857],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.0001930602,"about_ca_system_score_gemma":0.0004455958,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.000138861,"about_ca_topic_score_gemma":0.00000479574,"domain_scores_codex":[0.9984975,0.0002566437,0.0006576299,0.0001352646,0.0002057294,0.0002471676],"domain_scores_gemma":[0.9978265,0.0004895842,0.0009882787,0.0002479515,0.0003572625,0.00009048606],"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":[0.0004427004,0.0005283686,0.04514317,0.00007540843,0.003799688,0.00000416802,0.001887036,0.01268414,0.8847852,0.00006098235,0.04569061,0.004898481],"study_design_scores_gemma":[0.00278074,0.0006987493,0.1322003,0.000263708,0.001505396,0.00005902568,0.001629131,0.00341016,0.854196,0.0002774874,0.002700899,0.0002783476],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9956672,0.0002978068,0.0000768214,0.002454724,0.0002857429,0.00008475394,0.00004894882,0.000008491347,0.001075494],"genre_scores_gemma":[0.9963613,0.0001228958,0.0004477224,0.001936004,0.0001004176,0.000001872551,0.000001351023,0.000009983633,0.001018457],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.08705717,"threshold_uncertainty_score":0.5003427,"prediction_status":"machine_predicted_unvalidated"},"labels":[],"label_agreement":null},{"id":"W1998355555","doi":"10.1094/asbcj-2010-0527-01","title":"Development of a PCR Method for Detection of <i>Saccharomyces Cerevisiae</i> in Brewery Rinse Water","year":2010,"lang":"en","type":"article","venue":"Journal of the American Society of Brewing Chemists","topic":"Fermentation and Sensory Analysis","field":"Agricultural and Biological Sciences","cited_by":0,"is_retracted":false,"has_abstract":true,"routes":{"ca_aff":true,"ca_fund":true,"ca_venue":false,"about_ca":false},"ca_institutions":"Lallemand (Canada)","funders":"Lallemand","keywords":"Yeast; Saccharomyces cerevisiae; Filtration (mathematics); Chromatography; Biology; Detection limit; Chemistry; Biochemistry","authors":[{"name":"Chris Powell","is_ca":true},{"name":"Annick Mercier","is_ca":true},{"name":"Fred Strachan","is_ca":false}],"retraction":null,"screen_n_in":null,"score":{"opus":0.01833713095057251,"gpt":0.2677407581725473,"spread":0.2494036272219748,"validation_status":"score_only:v0-immature-baseline"},"prediction":{"model_version":"codex-gemma-dda1882f352a","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0006882107,0.00007071248,0.000316715,0.00000953892,0.00005218012,0.000006158498,0.0002119647,0.00003253019,0.0000202034],"category_scores_gemma":[0.00003885923,0.00002526015,0.0004122436,0.0002236491,0.0001050804,0.00005479739,0.00003353267,0.0001207835,1.101751e-7],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.00002059149,"about_ca_system_score_gemma":0.000016021,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.00006551349,"about_ca_topic_score_gemma":0.00003685093,"domain_scores_codex":[0.9990727,0.00003736942,0.0005055148,0.00007977185,0.0002023971,0.0001022795],"domain_scores_gemma":[0.9988046,0.0001435307,0.0008213087,0.00004424575,0.0001557035,0.00003055679],"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":[0.00004972043,0.00005777416,0.0013621,0.00003661682,0.0000627664,5.681031e-8,0.001231001,0.0000101233,0.9626603,3.193968e-7,0.00004774163,0.03448153],"study_design_scores_gemma":[0.0001706539,0.00004690274,0.0206813,0.00003801003,0.00002986705,0.000007212221,0.002152118,0.00009368339,0.9756218,0.00002784914,0.001078543,0.00005204261],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9991175,0.0000155239,0.0001307414,0.0006337583,0.00003494673,0.00004677442,0.000003607297,0.000001776713,0.00001535039],"genre_scores_gemma":[0.9788896,0.00001683096,0.02087671,0.0001336771,0.00004967342,0.000001228453,0.00000111219,8.602249e-7,0.00003026076],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.03442949,"threshold_uncertainty_score":0.1030079,"prediction_status":"machine_predicted_unvalidated"},"labels":[],"label_agreement":null}]}