{"meta":{"page":1,"per_page":50,"max_per_page":100,"total":2,"total_is_capped":false,"direct_labels_cover":0,"predictions_cover":2,"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":"327a5921ecf8","filters":{"venue":"Korean Journal of Food and Cookery Science"}},"results":[{"id":"W2341855689","doi":"10.9724/kfcs.2015.31.6.741","title":"Quality Characteristics on Adding Blood Levels to Blood Sausage","year":2015,"lang":"en","type":"article","venue":"Korean Journal of Food and Cookery Science","topic":"Meat and Animal Product Quality","field":"Agricultural and Biological Sciences","cited_by":13,"is_retracted":false,"has_abstract":true,"routes":{"ca_aff":false,"ca_fund":true,"ca_venue":false,"about_ca":false},"ca_institutions":"","funders":"Ontario Ministry of Agriculture, Food and Rural Affairs","keywords":"Chewiness; Food science; Chemistry","authors":[{"name":"Yun‐Sang Choi","is_ca":false},{"name":"Jung-Min Sung","is_ca":false},{"name":"Ki‐Hong Jeon","is_ca":false},{"name":"Hyun‐Wook Choi","is_ca":false},{"name":"Dong‐Ho Seo","is_ca":false},{"name":"Cheon-Jei Kim","is_ca":false},{"name":"Hyun‐Wook Kim","is_ca":false},{"name":"Ko‐Eun Hwang","is_ca":false},{"name":"Young-Boong Kim","is_ca":false}],"retraction":null,"screen_n_in":null,"score":{"opus":0.1100858384486307,"gpt":0.2945964087724489,"spread":0.1845105703238182,"validation_status":"score_only:v0-immature-baseline"},"prediction":{"model_version":"codex-gemma-dda1882f352a","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.003048666,0.0001322579,0.0002602049,0.00003695801,0.0002439732,0.000169446,0.0004261826,0.00003630253,0.00002970965],"category_scores_gemma":[0.0007953901,0.00005203046,0.00005989742,0.0004535096,0.0002003007,0.0003078124,0.0000873676,0.0001701647,0.000008436771],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.00001436313,"about_ca_system_score_gemma":0.00006309818,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.00001102438,"about_ca_topic_score_gemma":0.0000132589,"domain_scores_codex":[0.9982538,0.0001008735,0.0004280932,0.0002699603,0.0006496643,0.0002976156],"domain_scores_gemma":[0.998662,0.0001235811,0.0002627873,0.00007150177,0.0003282395,0.0005518728],"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":[0.0001596178,0.0003142579,0.01271282,0.000009636201,0.00002294521,0.00003000651,0.0006044565,0.00000134785,0.9084345,0.004341522,0.0002737801,0.07309511],"study_design_scores_gemma":[0.0007883472,0.01213569,0.8248867,0.0002093396,0.00006236196,0.0002813111,0.001374308,0.000006334384,0.1525853,0.002657189,0.004438351,0.0005747507],"study_design_candidate":"bench_or_experimental","study_design_consensus":null,"genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9970838,0.00009893519,0.000005417553,0.001018523,0.0002115727,0.00006879505,0.00003826082,0.0000117831,0.001462934],"genre_scores_gemma":[0.998597,0.00001254711,0.000232361,0.0005039723,0.0005705664,5.214262e-7,0.000001003206,7.335371e-7,0.00008124676],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.8121739,"threshold_uncertainty_score":0.2121741,"prediction_status":"machine_predicted_unvalidated"},"labels":[],"label_agreement":null},{"id":"W33465480","doi":"10.1016/j.cgh.2021.01.021","title":"Functional Properties of Nutmeg","year":2007,"lang":"en","type":"article","venue":"Korean Journal of Food and Cookery Science","topic":"Fungal Plant Pathogen Control","field":"Agricultural and Biological Sciences","cited_by":2,"is_retracted":false,"has_abstract":true,"routes":{"ca_aff":false,"ca_fund":true,"ca_venue":false,"about_ca":false},"ca_institutions":"","funders":"Toronto General and Western Hospital Foundation","keywords":"Micrococcus luteus; Nutmeg; Chemistry; Food science; Antimicrobial; Essential oil; Ethanol; Bacillus cereus; Linoleic acid; Antioxidant; Biochemistry; Bacteria; Organic chemistry; Biology","authors":[{"name":"Jin-Heuing Bok","is_ca":false},{"name":"Yasutuki Takeda","is_ca":false},{"name":"Kouichi Ando","is_ca":false},{"name":"Jong-Youn Son","is_ca":false}],"retraction":null,"screen_n_in":null,"score":{"opus":0.02209726516620927,"gpt":0.1818744184445194,"spread":0.1597771532783101,"validation_status":"score_only:v0-immature-baseline"},"prediction":{"model_version":"codex-gemma-dda1882f352a","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00113897,0.00006342298,0.0001271106,0.00003355737,0.0001346713,0.00003408038,0.0002024211,0.00002354331,0.00002453502],"category_scores_gemma":[0.00009934926,0.00002102297,0.00004951438,0.0002870114,0.0003279346,0.0002878231,0.00002804685,0.00008244724,0.000001430602],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.000009980664,"about_ca_system_score_gemma":0.00003817767,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.00000387196,"about_ca_topic_score_gemma":0.00003034812,"domain_scores_codex":[0.9990543,0.00001442754,0.0002626207,0.0001001777,0.0003947447,0.0001737077],"domain_scores_gemma":[0.9993523,0.00007731208,0.0001897956,0.00002348273,0.0002346926,0.0001223889],"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":[0.00009705255,0.0000290279,0.003355369,0.000002791285,0.000004772943,0.000005295575,0.00004028956,0.000002146124,0.9762397,0.0003533707,0.00006107579,0.01980911],"study_design_scores_gemma":[0.0002493986,0.001725907,0.2062893,0.00008574594,0.00001283252,0.0003980705,0.0005440136,0.00002860831,0.7895319,0.0003135174,0.0007039545,0.0001167575],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.998031,0.0008904214,0.00002641291,0.0002131886,0.0001587936,0.00003884965,0.000006312612,0.000003956256,0.0006311013],"genre_scores_gemma":[0.9995924,0.00001501839,0.00007561019,0.0000750516,0.0001988762,1.505644e-7,3.046169e-7,2.521665e-7,0.00004238303],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.2029339,"threshold_uncertainty_score":0.1208289,"prediction_status":"machine_predicted_unvalidated"},"labels":[],"label_agreement":null}]}