{"meta":{"page":1,"per_page":50,"max_per_page":100,"total":3,"total_is_capped":false,"direct_labels_cover":0,"predictions_cover":3,"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":"743a746f0001","filters":{"venue":"SDRP Journal of Food Science & Technology"}},"results":[{"id":"W2946482087","doi":"10.25177/jfst.4.4.ra.514","title":"MORINGA OLEIFERA FLOUR PROTEIN FRACTIONS AS FOOD INGREDIENTS WITH ANTIOXIDANT PROPERTIES","year":2019,"lang":"en","type":"article","venue":"SDRP Journal of Food Science & Technology","topic":"Moringa oleifera research and applications","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":"University of Manitoba","funders":"","keywords":"Moringa; Food science; Antioxidant; Chemistry; Traditional medicine; Biochemistry; Medicine","authors":[{"name":"Taiwo Ayodele Aderinola","is_ca":true},{"name":"Adeola M. Alashi","is_ca":true},{"name":"ayo Nathaniel Fagbemi","is_ca":false},{"name":"Victor N. Enujiugha","is_ca":false},{"name":"Rotimi E. Aluko","is_ca":true}],"retraction":null,"screen_n_in":null,"score":{"opus":0.02198437843413439,"gpt":0.2376709969113796,"spread":0.2156866184772452,"validation_status":"score_only:v0-immature-baseline"},"prediction":{"model_version":"codex-gemma-dda1882f352a","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0005560865,0.0001462082,0.0002337088,0.0002731207,0.0005098119,0.0001332999,0.001081292,0.00009345381,0.00008183954],"category_scores_gemma":[0.0001942983,0.000053751,0.00006577722,0.002428389,0.0005895553,0.0005518036,0.0001732325,0.0005302358,0.00006086022],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.00008101806,"about_ca_system_score_gemma":0.0001867513,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.00001732188,"about_ca_topic_score_gemma":0.00005672467,"domain_scores_codex":[0.9980444,0.00002766996,0.0003240606,0.0003231332,0.0007426101,0.0005380843],"domain_scores_gemma":[0.9987614,0.00002438798,0.0002807578,0.0001539916,0.0005926129,0.0001868704],"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":[0.00004476248,0.0001926186,0.007448255,0.000005723276,0.0000193341,0.000004891034,0.00003950823,0.00002007353,0.9782994,0.004002749,0.00001217752,0.009910523],"study_design_scores_gemma":[0.0006233309,0.02129503,0.03341526,0.0003214414,0.00001651075,0.0006900733,0.002713396,0.00006169464,0.924723,0.005761432,0.01000503,0.0003738224],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9944806,0.0001809683,0.00003272149,0.004138822,0.00009718551,0.0004465148,0.000005560456,0.0000631799,0.0005544709],"genre_scores_gemma":[0.9991702,0.00002597966,0.0004401554,0.00003859219,0.00009607634,0.00003538353,4.053283e-7,0.000001679387,0.0001915329],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.05357641,"threshold_uncertainty_score":0.3921112,"prediction_status":"machine_predicted_unvalidated"},"labels":[],"label_agreement":null},{"id":"W3197078646","doi":"10.25177/jfst.6.2.ra.10747","title":"The Effect of Field Heat Reduction Methods on Fresh and Processing Qualities of Red and Russet Potato Cultivars","year":2021,"lang":"en","type":"article","venue":"SDRP Journal of Food Science & Technology","topic":"Potato Plant Research","field":"Agricultural and Biological Sciences","cited_by":4,"is_retracted":false,"has_abstract":true,"routes":{"ca_aff":false,"ca_fund":true,"ca_venue":false,"about_ca":false},"ca_institutions":"","funders":"Partenariat Canadien Contre Le Cancer","keywords":"French fries; Horticulture; Cultivar; Chemistry; Weight loss; Food science; Biology","authors":[{"name":"Sastry S. Jayanty","is_ca":false},{"name":"Esam Emragi","is_ca":false},{"name":"David G. Holm","is_ca":false}],"retraction":null,"screen_n_in":null,"score":{"opus":0.02603059101103408,"gpt":0.3429489944776876,"spread":0.3169184034666535,"validation_status":"score_only:v0-immature-baseline"},"prediction":{"model_version":"codex-gemma-dda1882f352a","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00221735,0.0000714144,0.0002245871,0.0001020223,0.0002594349,0.00004419723,0.0003102034,0.00008145044,0.000005341929],"category_scores_gemma":[0.001542162,0.00002392013,0.00003414172,0.0009563853,0.0009857219,0.0001405532,0.0001158975,0.000243597,6.630562e-8],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.00001527898,"about_ca_system_score_gemma":0.00005212634,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.00001672862,"about_ca_topic_score_gemma":0.00002805331,"domain_scores_codex":[0.9988596,0.000202119,0.0002709067,0.0001548148,0.0003065548,0.0002060401],"domain_scores_gemma":[0.9988203,0.0006680231,0.0001801495,0.00005805157,0.0002228641,0.00005062733],"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":[0.00007081022,0.00001038808,0.001671553,0.00001303501,0.000006696694,0.000002967844,0.00008506107,0.000001077784,0.8531663,0.0003779708,0.00002533065,0.1445688],"study_design_scores_gemma":[0.0001251922,0.003449705,0.004171766,0.0001033749,0.000007638114,0.0004813073,0.002224125,0.00002055566,0.9856048,0.003512039,0.0002551041,0.0000443957],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9927797,0.001786224,0.00001232566,0.005184327,0.00005854853,0.00006330566,0.000003671648,0.000006759435,0.0001051066],"genre_scores_gemma":[0.9990284,0.0002926076,0.000636531,0.0000094781,0.00001831268,0.000001542491,2.386436e-7,4.122834e-7,0.00001244062],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.1445244,"threshold_uncertainty_score":0.3631934,"prediction_status":"machine_predicted_unvalidated"},"labels":[],"label_agreement":null},{"id":"W2947160103","doi":"10.25177/jfst.4.5.ra.487","title":"Phenolics from canola crude extracts protect cells from oxidative stress","year":2019,"lang":"en","type":"article","venue":"SDRP Journal of Food Science & Technology","topic":"Phytochemicals and Antioxidant Activities","field":"Medicine","cited_by":0,"is_retracted":false,"has_abstract":true,"routes":{"ca_aff":true,"ca_fund":false,"ca_venue":false,"about_ca":false},"ca_institutions":"University of Manitoba","funders":"","keywords":"Canola; Oxidative stress; Food science; Chemistry; Traditional medicine; Biochemistry; Medicine","authors":[{"name":"Peter Eck","is_ca":true},{"name":"Yougui Chen","is_ca":true},{"name":"Usha Thiyam‐Holländer","is_ca":true},{"name":"N.A.M. Eskin","is_ca":true}],"retraction":null,"screen_n_in":null,"score":{"opus":0.01370346460420488,"gpt":0.2592150562937659,"spread":0.245511591689561,"validation_status":"score_only:v0-immature-baseline"},"prediction":{"model_version":"codex-gemma-dda1882f352a","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0002580521,0.0001815088,0.0005328545,0.0006593142,0.0000929479,0.00004495213,0.0006703024,0.0002010911,0.00009985679],"category_scores_gemma":[0.0002453489,0.0001394347,0.0001047281,0.0009227733,0.0007917479,0.0004339336,0.0001392008,0.0007883389,0.0000264337],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.000152602,"about_ca_system_score_gemma":0.0006131977,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.00005390694,"about_ca_topic_score_gemma":0.00001763784,"domain_scores_codex":[0.9982058,0.00002069241,0.00041206,0.000329384,0.0006058413,0.0004262114],"domain_scores_gemma":[0.9985037,0.00008833796,0.0005112879,0.0003950466,0.0003452671,0.000156365],"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":[0.00008473676,0.0001561151,0.003071378,0.000009010448,0.00005626487,0.00003957321,0.0002544946,0.000004723843,0.9916584,0.0001731201,0.00004431027,0.004447881],"study_design_scores_gemma":[0.0009027561,0.001135734,0.002452888,0.0003945323,0.00004696437,0.00008463144,0.001230299,0.00003127796,0.9861637,0.00682635,0.0005855429,0.0001453047],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9962081,0.000793649,0.0003117936,0.001179661,0.0003597043,0.0002695286,0.00005976362,0.00004782129,0.0007699435],"genre_scores_gemma":[0.9969515,0.00009009895,0.002615808,0.0001036001,0.0001694261,0.000004006594,0.000001465173,0.00001387993,0.00005021094],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.00665323,"threshold_uncertainty_score":0.5685984,"prediction_status":"machine_predicted_unvalidated"},"labels":[],"label_agreement":null}]}