{"meta":{"page":1,"per_page":50,"max_per_page":100,"total":4,"total_is_capped":false,"direct_labels_cover":0,"predictions_cover":4,"direct_label_status":"direct model label, unvalidated","prediction_status":"machine_predicted_unvalidated (Codex and Gemma teacher distillation)","score_status":"score_only:v0-immature-baseline (scores rank; they never assert a category)","snapshot":{"source":"OpenAlex, pinned release, all 482 partitions","release":"2026-06-24","frame_built":"2026-07-12"},"query_hash":"e82c19d5a741","filters":{"venue":"Le Lait"}},"results":[{"id":"W2048568440","doi":"10.1051/lait:2005048","title":"Growth factors from bovine milk and colostrum: composition, extraction and biological activities","year":2006,"lang":"en","type":"article","venue":"Le Lait","topic":"Animal health and immunology","field":"Veterinary","cited_by":142,"is_retracted":false,"has_abstract":true,"routes":{"ca_aff":true,"ca_fund":true,"ca_venue":false,"about_ca":false},"ca_institutions":"Université Laval","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Colostrum; Bovine milk; Composition (language); Food science; Extraction (chemistry); Chemistry; Biology; Chromatography; Immunology; Antibody","retraction":null,"screen_n_in":null,"score":{"opus":0.03733083145691733,"gpt":0.2893098870081639,"spread":0.2519790555512466,"validation_status":"score_only:v0-immature-baseline"},"prediction":{"model_version":"codex-gemma-dda1882f352a","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00003004088,0.00009357622,0.0001415339,0.00003019877,0.000162567,0.00001807819,0.00003075469,0.0001250391,0.00008788],"category_scores_gemma":[0.000007139075,0.00007948518,0.00001597223,0.00003015917,0.0001246559,0.0001309185,0.00003416516,0.0001199811,0.000009601532],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.00001818525,"about_ca_system_score_gemma":0.0000109977,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.004362865,"about_ca_topic_score_gemma":0.00007082057,"domain_scores_codex":[0.9994411,0.00006727175,0.0001218618,0.0001737212,0.00003624396,0.0001598031],"domain_scores_gemma":[0.9997017,0.0001481241,0.00004818917,0.00005264321,0.00001296742,0.00003638042],"domain_codex":null,"domain_gemma":null,"domain_candidate":null,"domain_consensus":null,"study_design_codex":"observational","study_design_gemma":"observational","study_design_scores_codex":[0.003851882,0.0002196466,0.7004796,0.00004234228,0.00002720415,0.00005201856,0.0002155729,4.945905e-8,0.2861386,0.006278452,0.001797214,0.0008974675],"study_design_scores_gemma":[0.0003830017,0.001937817,0.9905465,0.000007948529,0.000006185243,0.00004949041,0.0001874872,0.00002433316,0.002306627,0.002148341,0.002299478,0.0001028211],"study_design_candidate":"observational","study_design_consensus":"observational","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9977769,0.0005156557,0.00008302985,0.0004770287,0.0000803555,0.0000880595,0.00006807185,0.00006032807,0.0008505912],"genre_scores_gemma":[0.9992564,0.00007916269,0.0002339779,0.000142374,0.00008955248,0.000005917363,0.0001181431,0.000007012837,0.00006749135],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.2900669,"threshold_uncertainty_score":0.6595376,"prediction_status":"machine_predicted_unvalidated"},"labels":[],"label_agreement":null},{"id":"W2136381251","doi":"10.1051/lait:2000112","title":"Effect of peptide distribution on the fractionation of whey protein hydrolysates by nanofiltrationmembranes","year":2000,"lang":"en","type":"article","venue":"Le Lait","topic":"Protein Hydrolysis and Bioactive Peptides","field":"Biochemistry, Genetics and Molecular Biology","cited_by":49,"is_retracted":false,"has_abstract":true,"routes":{"ca_aff":true,"ca_fund":true,"ca_venue":false,"about_ca":false},"ca_institutions":"Université Laval","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Hydrolysate; Chemistry; Fractionation; Chromatography; Peptide; Hydrolysis; Membrane; Nanofiltration; Chymotrypsin; Whey protein; Enzymatic hydrolysis; Ultrafiltration (renal); Trypsin; Enzyme; Biochemistry","retraction":null,"screen_n_in":null,"score":{"opus":0.00255723569728741,"gpt":0.2012355941795252,"spread":0.1986783584822378,"validation_status":"score_only:v0-immature-baseline"},"prediction":{"model_version":"codex-gemma-dda1882f352a","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0002551054,0.00009581701,0.0001127901,0.00001111931,0.00006919856,0.000008267148,0.0001029017,0.00007973808,0.00008559714],"category_scores_gemma":[0.00007184982,0.00006368339,0.0000858483,0.00006824678,0.00007999637,0.00000664758,0.00001094111,0.00004958492,0.000006664915],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.000007098625,"about_ca_system_score_gemma":0.00001537758,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.00008521856,"about_ca_topic_score_gemma":0.000008787943,"domain_scores_codex":[0.9993075,0.0001437573,0.0001636158,0.0001574805,0.0001400642,0.00008761995],"domain_scores_gemma":[0.9996117,0.00003236033,0.0001126059,0.0001859962,0.00004092358,0.0000164361],"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":[0.0002242359,0.00006728386,0.0003195158,0.00001912441,0.00003703837,8.107056e-8,0.000006705866,0.0001010482,0.9950037,0.000233393,0.0007680174,0.003219869],"study_design_scores_gemma":[0.0002430811,0.000584725,0.0005156854,0.00001783117,0.00001115504,7.152428e-7,0.000004969623,0.0001227544,0.9890326,0.00009976195,0.009300728,0.00006597331],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9975231,0.0001321969,0.0001345047,0.0005329951,0.00001000543,0.0003204176,0.00008460968,0.000005626752,0.001256521],"genre_scores_gemma":[0.9986879,0.00003068015,0.00001411878,0.0000436831,0.00004006297,0.00007040715,0.0003819003,0.000007273395,0.0007239404],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.008532711,"threshold_uncertainty_score":0.2596933,"prediction_status":"machine_predicted_unvalidated"},"labels":[],"label_agreement":null},{"id":"W1919400498","doi":"10.1051/lait:2003004","title":"Texture et évolution du pH de fromages de type Brie entreposés en atmosphère contrôlée","year":2003,"lang":"fr","type":"article","venue":"Le Lait","topic":"Meat and Animal Product Quality","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":"Agriculture and Agri-Food Canada","funders":"","keywords":"Chemistry; Humanities; Art","retraction":null,"screen_n_in":null,"score":{"opus":0.01918250439913491,"gpt":0.2405338623813891,"spread":0.2213513579822542,"validation_status":"score_only:v0-immature-baseline"},"prediction":{"model_version":"codex-gemma-dda1882f352a","candidate_categories":["insufficient_payload"],"consensus_categories":[],"category_scores_codex":[0.0008684142,0.0001871853,0.0002207087,0.000003118078,0.0002470419,0.0001099138,0.0001821789,0.000267411,0.002612919],"category_scores_gemma":[0.0007010236,0.00009587175,0.0001111244,0.0002117821,0.0001389887,0.0001687046,0.00004078224,0.0002633382,0.0002773111],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.00007955271,"about_ca_system_score_gemma":0.0000859526,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.005411419,"about_ca_topic_score_gemma":0.001756796,"domain_scores_codex":[0.9980041,0.0007714106,0.000216574,0.0003654581,0.0001531564,0.000489289],"domain_scores_gemma":[0.9993445,0.0002280687,0.00009136541,0.00008309179,0.00008576903,0.0001671887],"domain_codex":null,"domain_gemma":null,"domain_candidate":null,"domain_consensus":null,"study_design_codex":"bench_or_experimental","study_design_gemma":"not_applicable","study_design_scores_codex":[0.0001283699,0.0006899535,0.2341533,0.00009453313,0.00008469634,0.0001170956,0.001880747,0.00004340004,0.360198,0.2853694,0.08192281,0.03531776],"study_design_scores_gemma":[0.0003022683,0.0002634991,0.3553259,0.00005708168,0.00003860892,0.00006183265,0.0004282657,0.0001667885,0.01242088,0.01326224,0.6173675,0.0003051225],"study_design_candidate":"not_applicable","study_design_consensus":null,"genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.935663,0.007854136,0.00004539879,0.04392936,0.0005198697,0.0001614873,0.00003203563,0.00006522999,0.01172951],"genre_scores_gemma":[0.9634857,0.0004741522,0.0003593544,0.002632374,0.0009774333,0.000003696492,0.00003443545,0.000002704367,0.03203012],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.5354447,"threshold_uncertainty_score":0.9982988,"prediction_status":"machine_predicted_unvalidated"},"labels":[],"label_agreement":null},{"id":"W2162665619","doi":"10.1051/lait:2006014","title":"Growth of proteinase-positive and proteinase-negative lactococci strains in reconstituted goat and cow milks","year":2006,"lang":"en","type":"article","venue":"Le Lait","topic":"Probiotics and Fermented Foods","field":"Agricultural and Biological Sciences","cited_by":0,"is_retracted":false,"has_abstract":true,"routes":{"ca_aff":true,"ca_fund":false,"ca_venue":false,"about_ca":false},"ca_institutions":"Agriculture and Agri-Food Canada","funders":"","keywords":"Food science; Microbiology; Biology; Proteinase K; Chemistry; Enzyme; Biochemistry","retraction":null,"screen_n_in":null,"score":{"opus":0.00718425021359922,"gpt":0.1777656376994531,"spread":0.1705813874858539,"validation_status":"score_only:v0-immature-baseline"},"prediction":{"model_version":"codex-gemma-dda1882f352a","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0001010986,0.00009903451,0.0001538005,0.00001426995,0.00007423045,0.00002541393,0.00006024717,0.00007794212,0.00001481624],"category_scores_gemma":[0.00002351482,0.00004439666,0.00002147637,0.0001638558,0.0001708617,0.00008759947,0.00003965772,0.000098827,8.092517e-7],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.00001132243,"about_ca_system_score_gemma":0.00001004052,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.003161918,"about_ca_topic_score_gemma":0.003616381,"domain_scores_codex":[0.9993759,0.00004906941,0.0001528214,0.000199306,0.00006532995,0.0001575501],"domain_scores_gemma":[0.9997769,0.00005009784,0.00006867709,0.00002438407,0.00004111978,0.00003884948],"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":[0.0001152375,0.0004031743,0.04287025,0.00006182751,0.00002383423,0.00002516003,0.0002413704,0.000002251988,0.9156418,0.02642762,0.00006933843,0.01411808],"study_design_scores_gemma":[0.0007030874,0.0005541025,0.860669,0.0001429252,0.000007927179,0.000006545218,0.0002087127,0.00008443601,0.1269674,0.01024014,0.0002072707,0.0002084719],"study_design_candidate":"bench_or_experimental","study_design_consensus":null,"genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9953496,0.0000937517,0.000004580072,0.0008709568,0.00001029345,0.0007653573,0.000127112,0.00001498721,0.002763331],"genre_scores_gemma":[0.9995124,0.00001179266,0.000251614,0.0000419222,0.00002885805,0.00003339331,0.00002878833,7.293008e-7,0.00009046853],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.8177987,"threshold_uncertainty_score":0.4779895,"prediction_status":"machine_predicted_unvalidated"},"labels":[],"label_agreement":null}]}